Serve Matt Wilkinsin’s grilled peaches and chicken with rocket and kasundi in the sun with some crusty bread and a few glasses of wine for the perfect seasonal bite.
Keep it simple for supper with Trine Hahnemann’s luscious lobster salad, a dish bursting with juicy freshness.
Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
James Martin’s strawberry meringues with cream are our idea of summer, rain or shine.
Dale Pinnock’s tuna carpaccio with orange dressing is a great little starter for a summer’s day.
This stunning and professional-looking cheesecake is surprisingly simple to replicate.
This fennel-cured salmon with cucumber & lemon crème fraîche is the perfect starter for a summer dinner with friends.
Simple and silky smooth, these dark chocolate and orange set creams with muscovado sticks can be whipped up in minutes and left to set, leaving you time to really enjoy that gettogether with friends or family.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.
By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!
Boost your mood with this vitamin-packed dish. A super-filling yet light dinner, filled with lots of B vitamins, selenium, zinc and, of course, the ever-faithful omega 3.
James Martin’s pan-roasted chilli salmon with cucumber ribbons is a flavour bomb that’s fast to whip up in a hurry.
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.