This light Japanese-Italian fusion dish from the team at Angelina shakes up the classic combo of sweet melon and salty Prosciutto di Parma. It's served with a rich miso tahini purée and sweet and ...

Combine the water, olive oil, yeast, salt and flour in the bowl of a stand mixer with the dough hook attachment fitted Let the dough rest for 30 minutes, then stretch and fold the dough. This means ...

This Malaysian kuih is traditionally made with all cassava, but here Abby Lee adds a funky twist with some puréed Musang King durian. The cassava gives the kuih a chewy texture, and the turmeric makes ...

Santiago, on his relationship with HG Walter, says: 'I love working with HG Walter because the quality of the meat is always so good and they are incredibly consistent and reliable. I also love the ...

This simple green papaya salad is inspired by som tam, and made with tart, unripe papaya and a sweet and sour tamarind and palm sugar dressing. The extra roasted peanuts will keep well at room ...

These mayak eggs, marinated in a soy-based sauce overnight with chillies and spring onions, are an explosion of umami flavour. Paired with crispy kale seasoned with Chinese five spice, brown sugar and ...

These little chocolate pots from Graham Hornigold were inspired by an espresso martini. They have a layer of rich chocolate, topped with coffee mousse, whipped cream and grated chocolate. They are ...

Ayo Adeyemi serves fresh Orkney scallops here with ayamase stew, a West African stew made from green peppers, plantain chips and shito XO sauce. This recipe makes more shito XO sauce than you need, ...

Pour the vodka, Cointreau, fresh lime and cranberry juice into a cocktail shaker. Half-fill it with ice, then seal and shake well to chill Fill a Collins glass with ice and strain in the vodka mix.

Make the tonnato sauce by combining all the ingredients except the olive oil in a small blender. Whizz to a paste, then stream in the olive oil slowly until you have a smooth sauce. Season with salt ...

A lemon tart is a beautiful thing, and the one served at The River Cafe is one of the most beautiful we've ever seen. Be sure to use the very best lemons you can find to create the filling.

Pound the shrimp paste with the salt, garlic, coriander root and chillies in a pestle and mortar. Then, add the palm sugar and pound again Chef Luke Farrell introduces Londoners to the lesser-known ...