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 ...

Thuy Diem Pham says: 'Here, this Bánh Mì-inspired recipe has another dose of French inspiration by way of using a croissant rather than a classic baguette. This is a weekend breakfast favourite in our ...

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.

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.

Take crab on toast to the next level with this recipe from Acme Fire Cult founders Andrew Clarke and Daniel Watkins, which combines fresh crab with bone marrow and a zippy jalapeño verde. Watch Andrew ...

Will Murray & Jack Croft say 'One of our customers’ favourites, this recipe requires a good amount of prep work but it’s worth it! We think it’s the perfect starter if you want to impress' Firstly, 48 ...