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Adam Gray’s Cereal Bars

Bursting with oats, apricots, nuts and seeds, these power-packed cereal bars from Adam Gray are ideal for a breakfast boost or afternoon snack pick-me-up. Try baking a batch of these bars on a Sunday...
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Pierre Koffman’s Bouillabaisse

Pierre Koffman’s bouillabaisse is classic French cuisine at its finest - dig in for a warming delight. "If I could choose, bouillabaisse would be my last supper before I die! Firstly, it’s a full meal...
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Daniel Clifford’s Slow-Cooked Venison Saddle

Daniel Clifford's slow-cooked venison saddle is sumptuous and served with individual suet puddings filled with red wine sauce. Nicely flattered by the sharp choucroute and a silky, sweet carrot purée, it's...
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Josh Eggleton’s Chocolate And Peanut Mousse Cake

This mousse cake is a real splash out chocolate dessert; a feast for the eyes and stomach. If you want to really up the ante you can follow Josh Eggleton's gingerbread recipe, instead of buying it...
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5 Ways With Truffle

Best eaten at the peak of ripeness, truffles can transform a dish from mediocre to magic. With a distinct peppery taste, a truffle's unique aroma makes the perfect accompaniment to many autumnal dishes. Try...
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Roger Saul’s Chicken, Leek & Kale Pie

Roger Saul reveals the recipe for the perfect cure for a cold autumnal day - piping hot chicken, leek and kale pie "Sven-Hanson Britt, another great Scandinavian chef, gave me this recipe. Why are there so...
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Bjoern Weissgerber’s Asparagus Soldiers

Sexy Fish's Bjoern Weissgerber has created a Sunday brunch recipe that's just as stylish as it is delicious. Spicy and sumptuous, these are no ordinary asparagus soldiers with bacon and soft boiled...