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.
This is porridge as it should be: creamy and brimming with the flavour of apples, cinnamon and nuts.
Icelandic chef Agnar Sverrisson serves up a refreshing blood orange with a moreish coconut sorbet.
Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.
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.
In this Nordic dessert, cardamom goes beautifully with velvety ganache and crunchy meringue.
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.
The relish, packed full of garlic, red Asian shallots and chillies, with sweet, salty and sour flavourings, really lifts the grilled tuna in this dish.
This lean venison dish is perfect for a lighter winter bite with a Nordic twist.
Bursting with fresh flavour and crunch, Peter Gordon shares the recipe for roast parsnips and celeriac, with smoky apple compote, haloumi and pistachios.
Good tagliata should be as rare as you can bear and positively dripping with juices.…
Fish at its finest – this smoked trout is bursting with freshness.
Ideal for tradition with a twist, chef Bryn Williams shares his secrets to these mini meringue mince pies.
Packed with multiple textures, you’ll love biting into the tender meatballs and chickpeas in this curry, covered in the mildly spiced sauce.
José Pizarro shares his recipe for a silky civet of venison with ceps “Civet is…
Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash.