Mark Poynton creates a beautiful, Michelin-style dish using the simplest of ingredients: haddock, potatoes, eggs and milk.
A flashy dish using surprisingly simple techniques. A great way to show off quail.
Jose Pizarro's mum still makes this dish every Easter and Christmas.
Donal Skehan’s porchetta recipe is made using pork shoulder, an inexpensive cut that, when roasted, results in wonderfully tender meat and crispy crackling.
Donal Skehan’s rhubarb tart recipe is very easy to make.
Donal Skehan’s roasted squash, coconut and chilli soup is a great warming dish for the autumn and winter month, good for lunch or to serve as a starter at dinner parties.
Donal Skehan’s banana puddings with salted caramel sauce are great to serve at dinner parties on cold winter evenings.
This is an ideal meal if you are convalescing.
Raw vegetables provide more enzymes, vitamins, and other essential nutrients than if cooked, and the combination of ingredients used here has a cleansing effect on the body.
Ice cream without any cream – ideal for those who are allergic to cow’s milk.
Jo Wheatley whips up a batch of coconuty, oaty biscuits originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.