My Mother’s Chicken Curry - Nadine Levy Redzepi


"I’ve always liked spicy food, and even when I didn’t like it I wanted to. My brother was always daring me to try fiery dishes, and I would eat them, pretending to enjoy it while my mouth was on fire. Eventually, though, I came to crave the burn, which is probably why I am so fond of curries and chilli blends....

Fennel, Orange and Chickpea Salad - Eve O'Sullivan & Rosie Reynolds

Serves 2

Preparation time: 10 minutes

Cooking time: 5 minutes



"I came up with this recipe while my boyfriend and I were on a road trip down the West Coast of the US. We’d driven from Oregon to California in relentless torrential rain and were hungry when we got to Eureka. The weather had put a bit of a dampener on the trip, but thankfully the first grocery store we...


"I have developed this recipe over the years, adapting it to reflect where we have lived and worked. We spend a lot of time in Italy, and with all the fantastic ingredients there, the name ‘Italian Eggs’ is currently sticking" Fern Green,

Serves 2


2 tablespoons olive oil, plus extra for drizzling

1 small red onion, roughly chopped


Pumpkin & Sage Risotto with Taleggio – Anna Barnett

"This is a super simple, seasonal recipe packed full of flavour and finished with a little added pepper and heat from the rocket and radish sprouts.

Serve this up as a easy mid week meal or save it for your next dinner party and enjoy cooking with minimum fuss and minimum washing up."

For 4-6


Squid & Potato Stew - Rochelle Canteen

"Buy fresh squid of a medium size. Maybe ask the fishmonger to clean them if you don’t want the messy job. Cleaning squid can be a bore with the eyes popping out at you and the ink sacs spurting all over the place. But once you start your attack, it can be satisfying." Margot Henderson, Rochelle Canteen.


Mac & Cheese - Spuntino

"Whether you call it Mac & Cheese (US) or Macaroni Cheese (UK), this is one of the world’s supreme comfort dishes. President Thomas Jefferson famously served it at a White House banquet in 1802, and it has seen a remarkable return to gastronomic favour in the early years of the twenty-first century. At SPUNTINO we present our Mac & Cheese...

Chargrilled Bruschetta with tomatoes, Blue cheese and confit chilli - Gill Meller

"This slightly unusual but hugely satisfying combination of flavours is worth trying out.

Use freshly sliced ripe tomatoes, varieties such as borghese plum, Alicante or brandy wine. When I make this I use a ripe Dorset blue vinny – A blue veined cow’s milk cheese made locally, although any good strong creamy blue cheese works well." Gill Meller,


Venison and bacon stew with orange and bay - Gill Meller

"Venison makes really good stews. I use the meat from the shoulder as it responds well to slow cooking. Its rich, dark and deep in flavor but can be lean, so I've paired it up with some sweet cured pancetta. Not only does it add volumes in terms of flavour but it also adds the necessary fat, giving you the...

Frying Pan Squash And Cavolo Nero Pie - Anna Jones

This tart is a meeting of two amazing dinners I ate in the same week. One was a light, crisp feta and spinach spanakopita pie in a no-frills Greek café, not far from home. The other was in a great pizza place a few minutes’ walk from my house, where I ate a pizza topped with smashed squash, crispy cavolo...