Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.
Ideal for a wintery feast, the hazelnut oil in this dressing intensifies the nutty taste and moistens the vegetables.
Calvados is a completely seductive apple brandy from France. When that apple-y booze is coupled with custard-soaked, crunchy-topped, buttery croissants and chunks of apple, you have a dessert perfect for any winter dinner.
Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.
James Morton recreates a childhood classic with this Scottish fried-mackerel dish.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
The beauty of this dish is that not only is it a super-easy curry to make, it is also packed with powerful anti-inflammatory compounds and prebiotic components, too.
Creamy, custardy and packed full of coffee – meet your new favourite dessert.