• 1970s-style chicken curry
• Aligot with red wine braised beef sausages
• Almond and orange tart
• Almond tart with roasted peaches and liquorice ice cream
• Amaretto semifreddo with roasted peaches
• Apple and blood orange Sussex pond pudding
• Apple and cinnamon log
• Apple and orange crumble with marmalade ice cream
• Apple and pecan tart
• Apple and raspberry gratin with polenta crumble
• Arctic roll
• Asian tripe salad with coriander and black garlic
• Asparagus, lemon and ricotta log
• Auvergne brunch
• Baby squid stuffed with morcilla with tomatoes and clams
• Baby squid stuffed with salmon and prawns
• Bacon fat roasted vegetables with melted cheese
• Baked aubergine with poached chicken
• Baked berry clafoutis
• Baked Chinese buns with dipping sauce
• Baked crab with cheesy crumb topping
• Baked pasta shells stuffed with cheese, tomato and fennel sauce
• Baked potato three ways
• Banana cream profiteroles with whiskey caramel
• Banana soufflé with banana ice cream and caramel sauce
• Banoffee tart
• Barbecue glazed langoustine
• Barbecue sauce
• BBQ fillet steak with grilled mushrooms and peppercorn sauce
• Bean soup with tomato salsa, roasted corn and fried tortilla chips
• Beef and onion pie with a herby garlic and anchovy sauce
• Beef cheek, kidney and marrow pie
• Beef fillet poached in cawl broth
• Beef fillet, kombu and shiitake mushroom broth
• Beef rendang
• Beef shin and blue cheese cobbler
• Beef Wellington
• Black cod with steamed greens and kimchi rice
• Black Forest trifle
• Black pepper and ginger baked feta with kale and spinach salad
• Black pudding with braised beans and sautéed chicken livers
• Blackberry and ricotta hot cakes
• Blackened beef with pickled red cabbage and miso herb butter
• Blood orange and burrata salad
• Bobotie
• Borlotti bean and chestnut soup
• Boulanger potatoes with ham, braised fennel and garlic crumbs
• Braised and crispy fried okra
• Braised beef rib, coconut and aubergine curry
• Braised beef with stout and oysters
• Braised lamb neck with coriander relish
• Braised lamb with salt baked potatoes and cottage cheese dressing
• Braised ox cheek burger with mushroom mayonnaise
• Braised tomatoes with crème fraîche and Iberico ham
• Braised venison shin with celery gratin
• Braised venison with butter beans
• Brandade with mussels
• Brazilian bread pudding
• Bread and butter pudding with caramel cream
• Brine for chicken
• Brioche pain perdu with figs and quince poached in red wine
• Brioche sausage and game roll with celeriac purée and scallops
• Broccoli fritters with herb yoghurt
• Brodetto (Italian fish stew)
• Buccatini with sardines and anchovies
• Bunny chow
• Butter chicken with onion, broccoli and spinach bhajis
• Butter poached salmon with lobster sauce, chickpeas and coriander
• Butter poached trout and prawns in a coconut broth
• Butter poached trout and prawns in a coconut broth
• Butterflied leg of lamb with smoked onions, caraway roasted potatoes and barbecue gravy
• Butternut squash quiche with rack of lamb and celery remoulade
• Butterscotch puddings with whisky sauce and cinnamon ice cream
• Calf’s liver with roasted onion purée and confit potato chips
• Californian fish stew
• Carpetbag steak with potato cake and greens
• Cassata semifreddo with autumn fruits
• Cassis and champagne jelly with blackcurrants
• Cauliflower couscous with mushroom-crusted lamb
• Charcuterie pie
• Chateaubriand with a bone marrow sauce
• Cheat pizza two ways
• Cheese fondue
• Cheese, tomato and aubergine pie
• Cheesecake three ways
• Cheesy polenta with boudin noir, cured duck egg yolk and caramelised apples
• Cherry soufflé
• Chestnut soup with roasted partridge
• Chicken and kimchi bao sliders
• Chicken and prawn croquettes with cashew relish
• Chicken bao
• Chicken paprikash
• Chicken, confit fennel and artichoke, lemon and tarragon terrine
• Chilli squid with chickpeas and squid ink sauce
• Chinese-style tripe stew
• Chocolate and cherry trifle
• Chocolate doughnuts with coffee sauce
• Chocolate martini with raspberry shortbread
• Chocolate perfection pie
• Choucroute garnie
• Christmas bread pudding with rum custard
• Christmas panettone trifle
• Christmas pudding with Douglas fir sauce
• Cider braised rabbit with roasted snails
• Cinnamon autumn rice pudding
• Citrus cured mackerel with avocado, chilli and basil
• Cobb salad
• Coconut and ricotta pancakes
• Coconut lentil dal with crispy cockles
• Coconut poussin with green vegetables
• Coconut rice pudding with linseed cookies
• Coconut tart with chocolate mousse
• Cod gratin with aïoli
• Cod with a prawn crust and buttery mash
• Coffee, chocolate and sherry cake
• Confit artichokes with kale and apple dressing
• Confit lamb ribs with shallots
• Confit turnips with mushroom consommé
• Corned beef with pickled cabbage and cheese sauce
• Courgette tart with crispy oysters and oyster cream
• Courgette, strawberry and basil cake
• Crab broth with cod and crab fritters
• Crab salad on dill crispbreads
• Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli
• Crab scones with fennel slaw
• Crab with glazed béarnaise
• Crab wontons with aromatic crab broth
• Crab, ginger and rocket sushi rolls
• Crisp pork belly with deep-fried quail’s eggs and brown sauce
• Crisp pork belly with oyster stew, thyme and fennel
• Crispy lamb belly with hot cakes and spiced feta
• Crispy sea bass with chilli and lemongrass noodles
• Croquettes with aïoli
• Croziflette baked pasta with blue cheese and croutons
• Cuban pork shoulder with fennel salad
• Cullen skink with quails’ eggs and scallops
• Cured mackerel with pickled vegetables and sweet cured gooseberries
• Curried chowder with chive sea bass
• Curried goat
• Custard and nutmeg tart with rhubarb and ginger
• Custard doughnuts with ricotta, blackberries and pistachios
• Cypriot lamb with potatoes, tomatoes and onions
• Danish roast pork with pickled prunes and cured cucumber
• Deep-fried cod with grilled orange and sesame sauce
• Deep-fried garlic snails with onion purée
• Deep-fried goats’ cheese with roasted apples and lentils
• Deep-fried squid with spiced coconut spinach and chickpeas
• Denver steak with pickled radicchio and gorgonzola
• Dover sole fillets with salsify, oysters and caviar
• Duck breast with a duck liver sauce and roasted mushrooms
• Duck massaman curry
• Duck ragu with bigoli pasta
• Duck with buttered baby turnips
• Egg and coriander curry with roasted aubergine purée
• Egg curry with cauliflower rice
• Egg yolk and goats’ cheese ravioli
• Eggless pasta with two sauces
• Fermented gooseberries with poached prawns
• Feta, salmon and fennel summer salad
• Fig Dutch baby
• Fig, apple and almond tart
• Fillet steak with lobster tail, anchovy and tarragon dressing and crispy shallots
• Fish curry with paneer stuffed naan bread
• Fish pie
• Fish pie
• Fish tacos
• Florence Greenberg’s honey cake
• Fragrant pork broth with kidney and liver
• French onion soup with croque monsieur croûtons
• Fried cheese pizza with chilli tomato sauce
• Fried chicken and cabbage slaw
• Fried chicken with fluffy American pancakes, streaky bacon and maple syrup
• Fried chicken with macaroni cheese
• Fried corned beef Reuben sandwich
• Fried courgettes with goats’ cheese, almonds and truffle honey
• Fried mutton chops with griddled baby leeks
• Fried sand dabs with horseradish mousse and caper salad
• Fried tortillas with pulled chicken and tequila salsa
• Fried turkey with bang bang sauce
• Fritto misto with oyster and chervil mayonnaise
• Gammon steaks with leek fritters and carrot pickle
• Glazed pork cheeks with mushroom ketchup
• Gnocchi alla Romana with bone marrow and veal sweetbreads
• Gnocchi primavera with grilled tuna and confit lemon
• Gnocchi with onion purée, kale and black garlic paste
• Gnocchi with onion purée, pickled turnips and mushrooms
• Gnocchi with Venetian-style liver and onions
• Goan seafood curry
• Goat kebabs with root vegetables and dill yoghurt
• Goats’ cheese and walnut cheesecake
• Goats’ cheese lasagne with warm walnut sauce
• Gooseberry and lychee crumble tart
• Gooseberry and tomato brioche with bacon and eggs
• Gooseberry crumble tart
• Greek pastries with honey, walnuts and orange
• Green soup with hazelnuts
• Griddled vegetables with bonito seasoning
• Grilled cheese with damson chutney and roasted cobnuts
• Grilled chicken with peanut sambal and Thai noodles
• Grilled corn, shrimp and cheese with corn chips
• Grilled hispi cabbage with romesco sauce and bacon dressing
• Grilled lobster with Thai herbs, peas and blackened citrus mayonnaise
• Grilled mackerel skewers with tomato, coriander and lime pickle
• Grilled marinated monkfish tail
• Grilled monkfish dog with chilli jam and coriander dressing
• Grilled quails with zhug and a cauliflower salad
• Grilled red mullet with clams
• Grilled salmon with aubergine purée and gnocchi
• Grilled tuna with raw fennel and red onion salad
• Grilled vegetable summer salad
• Gurnard fillets with horseradish crust
• Halibut with a mushroom and saffron sauce
• Ham hock with potato and egg salad
• Ham hock, chicken and artichoke pithivier
• Ham, egg and chips
• Handkerchief pasta with mushroom and truffle sauce
• Harissa-roasted monkfish with blood orange, sumac, pomegranate and za’atar flatbread
• Hazelnut, chocolate and raspberry cake with chocolate cream
• Homemade ketchup
• Homemade mincemeat
• Homemade tacos with toasted chickpeas and mango salsa
• Honey roast ham with fried egg and cranberry pickle
• Hot and sour chicken broth
• Hot chocolate pudding with raspberries
• Hot smoked salmon
• Hot smoked salmon with miso and peanuts
• How to cure bacon
• Hummus topped with marinated lamb, lemon sauce and pine nuts
• Hummus with fried halloumi and cashew relish
• Indian-spiced potato croquettes with poached egg, leeks and broccoli
• Indonesian shellfish and cuttlefish broth
• Indonesian-style sour vegetable curry
• Instant coffee banana bread
• Jam roly-poly
• Japanese seafood hotpot with miso vegetables
• Japanese-inspired pot roasted monkfish
• Kale, squash and bacon pie
• Kapsalon (Dutch loaded fries)
• King prawn puri
• Korean seafood broth
• Lablabi (Tunisian breakfast)
• Lamb and apricot Cape Malay curry
• Lamb chops with skordalia and a Greek feta dressing
• Lamb leg steaks with chermoula and aubergine tagine
• Lamb loin stuffed with kidney, liver and an olive sauce
• Lamb shank with mint butter, yoghurt and sumac
• Lamb shoulder pie
• Lamb skewers with aubergine chips
• Langoustine quiche with tarragon and parsley
• Langoustines with chargrilled pork belly and tomato dressing
• Leek and potato soup with roasted pepper focaccia
• Lemon sponge cake with confit vanilla lemons
• Lentil burgers with carrot pickle and peanut sauce
• Linzer torte with crème fraîche
• Liquorice roast pork with roasted sprouts
• Lobster jelly
• Lobster masala with spiced lentils
• Lobster ravioli with sautéed lobster claw meat
• Lobster rolls with avocado butter and fresh mango chutney
• Loin of venison with creamed corn and cobnuts
• Luxury fish pie
• Macerated strawberries with spiced red wine syrup and strawberry semifreddo
• Mackerel ceviche on sourdough
• Mackerel croquettes with herby couscous
• Malaysian fish curry
• Mango and coconut vegan meringue
• Mango pudding with lychees
• Marinated sirloin steak with Vietnamese-style dressing
• Marmalade panettone pudding
• Marmitako
• Marzipan cake with oranges
• Matt’s tapas – sautéed squid, sobrasada toast and prawns cooked in salt
• Mexican beef tostadas
• Middle Eastern-style beans
• Mincemeat samosas
• Mini carrot cakes with peanut caramel
• Miso-braised mushrooms on toast with glazed scallops
• Monkfish with celeriac mash, pickled samphire and Japanese-style seasoning
• Moroccan couscous soup
• Moroccan-style braised pork with couscous
• Mushroom panzerotti
• Mushroom risotto with crisp shiitake mushrooms
• Mushroom, feta and caramelised onion Wellington
• Mushroom, tarragon and oyster pie
• Mushrooms with socca bread and hummus
• Mussel and leek fritters with sweetcorn relish
• Mussel soup with mussel fritters and pickled fennel
• Mussels cooked in beer with deep-fried monkfish
• Mustard fried chicken with crispy curry leaves and mustard mayonnaise
• Nasi lemak
• Nine-hour pork shoulder with pineapple relish
• Nonnettes
• Octopus with salt-baked celeriac
• Olive and spelt broth with tuna
• Orange and cardamom cake with orange frozen yoghurt
• Oxtail with pancetta and grapes
• Oyster po’ boys with spicy mayonnaise
• Pain perdu with roasted fruits and glazed almond sabayon
• Pan-fried game with wild mushroom risotto
• Pan-roasted sea bass with basil butter sauce
• Parmesan custards with anchovy toasts
• Parmesan fritters with cheesy spinach
• Parmesan soufflé with vin santo pears
• Parmigiana melanzana
• Pea soup topped with roasted salt cod
• Pea, ham and mint salad with a crispy egg
• Pea, tuna and tarragon broth
• Peanut butter blondies with peanut and coconut caramel
• Pear and apple crumble with caramel crème fraîche
• Pear, walnut and blue cheese tart
• Peppercorn crusted tuna with ginger and soy dressing
• Pickled sardines with crisp anchovies
• Pigeon and mushroom pie with watercress purée
• Pigeon with gorgonzola and peas
• Pigeon with polenta
• Pizza with caramelised onions, salami and pickled chillies
• Poached fillet of beef with bone marrow and burnt butter hollandaise
• Poached halibut with artichokes and béarnaise sauce
• Poached lamb in milk
• Poached salmon with pickled fennel and spiced soured cream
• Poached turbot with spring vegetables
• Poached turkey with coriander dressing
• Poached veal rump, braised lentils and crispy onions
• Poke bowl
• Pork belly and pigs’ cheeks in red wine sauce with gnocchi
• Pork chops with spinach-stuffed cauliflower
• Pork rack with Asian salad
• Portuguese coriander, garlic and sourdough soup
• Pot au feu with roast lamb rump and cockles
• Pot roasted chicken in hay with carrots and fennel
• Pot-roasted pheasant with quinoa
• Pot-roasted pheasant with walnut sauce
• Pot-roasted shin of beef with orange, olives and parsley
• Pot-roasted veal breast with Austrian cabbage
• Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing
• Potato, artichoke, black pudding and brie torte with sautéed kale
• Potato, celeriac and caramelised red onion pies
• Potato, Comté and lobster gratin
• Prawn banh mi mini baguettes
• Prawn thermidor with watercress and blood orange salad
• Pulled pork quesadilla
• Pumpkin and amaretto pie
• Pumpkin and nutmeg tart
• Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette
• Queen of puddings
• Rack of lamb with purple sprouting broccoli, chilli and anchovy
• Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth
• Rack of venison with spiced butter and chard
• Rare roast beef with griddled polenta
• Raw artichoke, celery and broccoli salad
• Raw fish salad
• Razor clams with crisp pork belly, fennel and ginger
• Refried bean and cheese tamales with jalapeno salsa
• Rhubarb tart with blood orange sabayon
• Rib of beef with cheesy crushed potatoes
• Rice pudding with lemon, toasted ginger cake and spiced blueberry compôte
• Rice pudding with strawberries and puffed rice
• Ricotta and tagliatelle timballo
• Ricotta and vegetable pizza
• Risotto cakes with a creamy mushroom sauce and chicken livers
• Roast cauliflower steaks with blue cheese beignets
• Roast chicken with artichoke chips and béarnaise sauce
• Roast chicken with miso mushrooms and garlic mayonnaise
• Roast cod with artichoke purée and quinoa salad
• Roast cod with chorizo, fennel and saffron aioli
• Roast Dover sole with oysters and greens
• Roast duck breast with duck rillettes and steamed greens
• Roast duck breasts with endive and mooli salad
• Roast duck with sausage rolls, greens and spiced cherries
• Roast ginger chicken with apple slaw and spiced aubergine
• Roast goats’ cheese log with spiced potato breads
• Roast grouse with black figs and boozy elderberries
• Roast grouse with liver and mushrooms
• Roast guinea fowl, boudin blanc, black cabbage and chestnuts
• Roast haddock with celeriac, fennel, capers and balsamic brown butter
• Roast kidney with celeriac purée and truffle vinaigrette
• Roast pork belly with cider and chorizo broth
• Roast pork loin with Jersey Royals, asparagus and morels
• Roast pork with watercress, sweet and sour apples and chicory
• Roast poussin with anchoiade
• Roast rabbit with tomatoes, olives and mustard seeds
• Roast saddle of lamb with baked Savoy cabbage
• Roasted black figs and aubergines with dates
• Roasted cauliflower with curry sauce and quick chapati breads
• Roasted chicken crown with citrus and herb salad
• Roasted figs with Marsala syllabub and roasted almonds
• Roasted heritage baby beets with crispy tofu
• Roasted kidneys and braised fennel
• Roasted pork belly, glazed endive, buttered smoked eel and tarragon
• Roasted ray with brown shrimps, confit fennel and pickled chicory
• Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions
• Roasted scallops, white beans and chorizo broth
• Roasted sea bass with wild mushrooms
• Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette
• Roasted spiced lamb ribs
• Roasted squab pigeon with pastilla and redcurrant sauce
• Rocket and ricotta cannelloni with tomato sauce and burrata
• Roman lardo soup
• Rosemary-scented mackerel with griddled saucisson and harissa baguette
• Rotolo of wild mushrooms, fennel sausage and truffle
• Rum and orange doughnuts with chocolate sauce and orange custard
• Rump of beef with roast Jerusalem artichokes and persillade
• Rump of lamb with onion, garlic and potato rösti
• Rump steak burgers with caramelised onions, Stilton and pancetta
• Saddle of rabbit with butter sauce
• Saffron-braised kid with hummus
• Sago pudding with poached blackberries and almond crisps
• Salmon and scallop tartare with squid, tuna and ponzu dressing
• Salmon ravioli with smoked salmon and a butter sauce
• Salmon with sparkling wine and chive butter sauce
• Salt cod croquettes with apple and horseradish remoulade
• Salt-baked monkfish in lemongrass sauce with greens
• Sardines in saor with kale, garlic and chilli
• Sardines three ways
• Sardinian Pasta with Parmesan and ricotta
• Saturday night lockdown burgers
• Sausage, beans and cheese pasty
• Sautéed calf’s kidney with lentils and braised porcini mushrooms
• Sautéed lambs’ kidneys with wet polenta and baby turnips
• Sautéed red mullet and sauerkraut with smoked bacon, juniper and German beer
• Savoury hot cross bun strata
• Scallop, potato and fennel tart with dill sauce
• Scallops and prawns with ham butter and peas and broad beans
• Scallops with bacon and cabbage
• Scallops with black pudding meatballs
• Scallops, celeriac purée, black pudding, red chicory and anchovy salad
• Sea bass ceviche with avocado cream and spring onion fritters
• Sea bass with cockle popcorn, sea vegetables and cockle butter sauce
• Sea bass with new potatoes cooked in milk and watercress salsa
• Seafood bourride
• Seafood linguine with chilli
• Seared halibut with spinach in a soy and mirin dressing
• Seared scallops with crab fritters
• Seared tuna with roast vegetables
• Shellfish minestrone, crab and saffron blini, deep-fried prawns in vermicelli
• Sichuan chicken with okra
• Sicilian brioche with almond granita
• Sirloin steak with cavolo nero dressing and baby potatoes
• Sirloin steak with spiced baked aubergine
• Skordalia with roasted Jerusalem artichokes
• Slow cooked pork ribs with braised monkfish and pickled cabbage
• Slow-cooked chorizo and white beans
• Slow-cooked pork knuckle with harissa and peppers
• Slow-cooked shoulder of lamb with braised vegetables, oregano and feta
• Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops
• Slow-roasted pork belly with piperade
• Smoked haddock brandade scotch eggs
• Smoked haddock broth with deep-fried eggs and chorizo oil
• Smoked haddock soufflé tart
• Smoked haddock with butterbean purée
• Smoked mackerel soup
• Smoked mozzarella stromboli with a tuna, tomato and caper salad
• Smoked mussels and cod with pickled vegetables and dill dressing
• Smoked trout with a tomato, lime and ginger broth
• Smoky romesco and tomato galette
• Sole fillets and black pudding with Jerusalem artichoke purée
• South African-inspired sausage rolls
• Soy and honey pork pasta bowl
• Spaghetti with veal meatballs
• Spare ribs with sweet potato chips
• Spatchcocked poussin with mango and avocado salsa and buttermilk hot sauce
• Spiced aubergine purée and grilled vegetables in lettuce cups
• Spiced braised venison and beetroot
• Spiced chicken skewers with coriander chutney and pilau rice
• Spiced corned beef with mustard sauce
• Spiced crispy tofu with green been, olive and caper relish
• Spiced duck with tamarind aubergine
• Spiced hake with artichoke cream and Brussels sprouts
• Spiced lamb breast with winter salad
• Spiced lentils and aubergine toast
• Spiced lobster with roast tomato and pepper soup
• Spiced pear tarte tatin with soured ice cream
• Spiced tuna steak with chickpea curry
• Spiced wild rabbit and red wine stew
• Spinach and pigeon pastilla
• Spring lamb with coriander salad
• Spring minestrone with harissa toasts
• Spring minestrone with shellfish
• Squab pigeon with Moroccan braised vegetables
• Squid toasts with cucumber pickle
• Sri Lankan cod and crab curry with pickles and samosas
• Steak and scallop salad with clementine dressing
• Steak tartare with shoestring fries, kidney and cavolo nero
• Steak, triple-cooked chips and Bordelaise sauce
• Steamed monkfish with Chinese dressing and prawn dumplings
• Steamed pork and prawn dumplings
• Steamed razor clams with bacon and chilli
• Steamed sea bass with griddled vegetables in a red curry sauce
• Steamed sea bream with scallop mousse
• Steamed seafood with creamy mash
• Steamed shellfish with cauliflower
• Stewed tripe with tomato, chilli and fennel
• Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs
• Sticky prawns and cured salmon with fragrant vegetables and crispy shallots
• Sticky rice with prawn salad, basil mayonnaise and miso kale
• Strawberry and cherry galette
• Strawberry galette
• Stuffed and roasted guinea fowl
• Stuffed aubergines with peanut sauce
• Stuffed banana shallots
• Stuffed Brie, smoked eel and Jerusalem artichokes
• Stuffed cabbage
• Stuffed squid with crab in a lemongrass broth
• Stuffed tomatoes
• Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple
• Sugar-cured trout with cornbread blinis
• Summer lamb stew with chilli and lemon gremolata
• Summer vegetables in a spinach sauce
• Superfood bowl with avocado cream, quinoa, roast beetroot and avocado fritters
• Swede gnocchi with broad bean purée
• Sweet and sour pork with egg fu yung
• Sweet potato and halloumi curry
• Sweet potato gnocchi with caper sauce and warm halloumi
• Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada
• Tagliarini with red mullet, tomatoes, olives and pangrattato
• Tagliolini carbonara
• Tamarind-glazed tuna with watercress and broccoli salad
• Tartare sauce
• Thai beef curry
• Thai chicken larb with toasted rice
• Thai pork burgers
• Thai sea bass with peanut dressing
• Tiger prawn noodle broth with prawn balls and deep-fried egg
• Toad in the hole with onion gravy and mash potato
• Tomato and onion curry quiche
• Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce
• Tourin soup
• Tripe and onion stew with crisp tripe and mustard béarnaise sauce
• Trout ballottine with crayfish and girolles
• Trout in tomato, basil and ginger stock
• Truffle gnudi with broad beans, grilled Gem lettuce and pea purée
• Truffled potato and egg ravioli with porcini sauce
• Truffled potato croquettes with Dover sole
• Tuna and pepper tart
• Tuna steak, orange and potato salad
• Tuna tartare with deep-fried artichokes and a raw artichoke salad
• Tuna tostadas
• Turbot with calf’s tongue and wholegrain mustard sauce
• Turbot with courgettes, watercress and sweet vinegar dressing
• Turkey risotto
• Turkey, date and chestnut dumplings
• Turkish tomato and orzo soup
• Turkish wraps with spiced goat
• Two ways with corn on the cob
• Ugandan rolex
• Upma
• Valencian paella
• Veal and Stilton pie
• Veal offal with liver pâté and broth
• Veal short ribs with crispy curry leaves
• Vegan shepherd’s pie
• Vegetable fritters with spiced coconut chickpeas
• Vegetable pesto tart
• Vitello tonnato
• Walnut and caramel tart
• Warm beetroot, artichoke and pear salad
• Warm onion tart with crispy tripe and parsley dressing
• Whole baked cheese pithivier
• Whole roast sea bass with lemon thyme, tomato and chilli toasts
• Whole roasted baby pineapple with rum and chilli