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Pork salad with ginger caramel sauce
Image By Nick Holloway Abstract This is a great way to use up leftover pork – and you can vary the salad ingredients to suit whatever is in season.What I love about a dish like this is that while we...
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Matty's TV dinner meatloaf
Image By Matty Matheson Abstract One of the ultimate comfort food dishes.
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Duck cassoulet with orange, apple and hazelnut salad (Cassoulet de canard et...
Video Duck cassoulet with orange, apple and hazelnut salad Image By Yolaine Corbin Abstract This recipe uses Kaiserflesch, a smoked pork product similar to speck. If unavailable, use speck or smokey...
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Persimmon salad with bread pesto
Image By Nick Holloway Abstract This salad is more of an idea than a rigid recipe. You could also make it with tomato, or a crisp apple or pear.
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Salt and vinegar onion rings
Image By Justine Schofield Abstract These are honestly the crunchiest onion rings I have ever had. With the batter, the key thing is to make it and use it immediately. Don't wait - you want all those...
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Onion, anchovy and black olive tart (Pissaladiere)
Image By Jo Ward Abstract Pissaladiere is a caramelised onion, anchovy and olive tart originating from the south of France. The Chefs' LineWhile it is traditionally made with pizza or bread dough, I...
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Whitebait fritters
Video Whitebait fritters Image By Kate Kennedy Abstract The secret behind a good whitebait fritter is all in the whitebait and all it needs is a little egg to hold it all together. Food Safari Water
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Octopus mezedes
Video Octopus meze Image By Thomas Deliopoulos Abstract Never put oil and water with your octopus, is Thomas Deliopoulos's rule. Whether you choose to serve your octopus char-grilled or preserved,...
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Tacos with chorizo (Tacos de longaniza)
Video Tacos with chorizo (Tacos de longaniza) Image By Alejandra Reader Abstract A homemade tortilla, perfectly-cooked protein and a well-balanced and fragrant salsa is the difference between a good...
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Vanilla flan (Flan Napolitano)
Video Vanilla flan (Flan Napolitano) Image By Juan Pufleau Abstract This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
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Chicken tamales (Tamales de pollo)
Video Chicken tamales (Tamales de pollo) Image By Alejandra Reader Abstract When tamales are great, they're a parcel of absolute goodness. Having that layer of starchy maize on the outside keeping...
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Chicken and orzo rat-a-tat bake
Image By Joe Wicks Abstract A pasta bake is a great carb re-fuel. Orzo (also known as risoni) is used as it's a quick-cooking pasta that is great for absorbing flavours. This makes for a healthy,...
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Kofta-stuffed bullhorn peppers
Image By Joe Wicks Abstract Stuffed roasted vegetables are a great make-ahead and reheat dinner. This is an ideal meal for those on a reduced-carb intake plan.These peppers (known as Romano or...
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Mexican tortilla with chicken and feta
Image By Joe Wicks Abstract This egg omelette does double-duty as breakfast or dinner. It's the perfect option for those on a reduced-carb intake plan.
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Pork and prawn sugar cane skewers (chao tom)
Image By Justine Schofield Abstract These were inspired by a visit to the sugar cane fields of north Queensland.
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Rojo mole pork with pickled radishes
Video Rojo mole pork with pickled radishes Image By Michael Smith Abstract Pork is much-loved in Mexico and it really is the perfect protein to soak up all those spices, the rojo chocolate mole and...
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Cornbread with beans (Sope con frijoles)
Image By Michael Smith Abstract Varieties of this dish can be found in every market place throughout Mexico City. It’s simple but full of Mexican flavours, and ours is made even more special with the...
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Hanoi grilled fish (Chả cá lã vọng)
Image By Lien Yeomans Abstract Originating in the old quarters of Hanoi in the 1890’s, this dish became so popular that it has its own street named after it. Fish, turmeric and fresh dill combine to...
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Grilled flathead, broccolini and chilli
Image By Lennox Hastie Abstract Use a seasoned hard wood for the fire, preferably apple wood. Food Safari Water
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Grilled calamari, oyster sauce and coastal greens
Image By Andrew McConnell Abstract Andrew McConnell makes his own oyster sauce using freshly shucked oysters and squid ink to create a perfect balance of salty, sweet, sour and umami. Paired with...
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