Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert.
Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.
Ideal for a wintery feast, the hazelnut oil in this dressing intensifies the nutty taste and moistens the vegetables.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Olive oil cake is nothing new to anyone who is familiar with Italian cooking. It keeps the cake lovely and moist.
A bit fancy, but this is a dish to show off with.
North Sea halibut, razor clam and orange oil – Michelin-starred Billy Boyter’s dish is a great example of Scottish produce at its finest.
Giving Veganuary a go? You don’t have to skimp on the sweet stuff. This re-creation of a classic dessert is a healthier option, packed with goodies for the heart and brain, such as raw cacao and hazelnuts.
Comforting and packed full of healthy veg – add a slice of aged cheese for an even richer sandwich.
Skye Gyngell’s tender lamb is perfect for a comforting dish on colder days.
Phil Fanning, Executive Chef of the exquisite Paris House restaurant shares his recipe for roast chicken with chestnut bisque, wild mushroom and delicate crème fraîche.
This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
Ideal for tradition with a twist, chef Bryn Williams shares his secrets to these mini meringue mince pies.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
Dark chocolate, double cream and delicious choux pastry – these churros combine the decadent things in life to create the ultimate Mexican dessert.
There are certain flavours in the world that were meant for each other, with maple syrup and toasted pecans being an ultimate food power couple.
José Pizarro shares his recipe for a silky civet of venison with ceps “Civet is…
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.