This quail tandoori recipe by Cyrus Todiwola of Cafe Spice Namaste features a rich and creamy marinade with just a hint of spice, which offsets the tenderness of the quail perfectly.
BBQ lamb with anticucho miso and purple potato puree
This classic Peruvian dish by Senor Ceviche is perfect for late summer BBQs or rain-safe raucous dinner parties. The delicate flavours of the lamb are bolstered by chargrilling and a generous smack of umami from the accompanying anticucho miso sauce.
Grilled rack of lamb with ratatouille
This rack of lamb recipe by Pascal Aussignac of Club Gascon comes served with a rustic ratatouille. The rack of lamb can either be grilled or put on the barbecue; it will taste great either way.
Charred baby corn with mustard and prunes
This unusual baby corn salad recipe by Pascal Aussignac of Club Gascon is a glorious mix of sweet and peppery flavours, with sticky Agen prunes blended with mustard to create a stunning sauce.
This Ali Nazik recipe by Hus Vedat of Yosma features lamb rump, oak fired aubergine, yoghurt and burnt tomato.
Spiced whole fish
This simple but very effective dish by Vivek Singh of The Cinnamon Cub is perfect for entertaining or an impressive family lunch and works equally well cooked over a barbecue.
Hus Vedat of Yosma’s haydari recipe is a crowd-pleasing Turkish dip of strained yoghurt packed with a punch of garlic, mint and dill.
These signature salmon balls by Bonny Porter of Balls & Company pair perfectly with a rich bechamel sauce and a fresh cabbage salad with mint and parsley.
Pork rolls with Aquavit mustard
This simple recipe by Aster is a delicious Nordic twist on the classic sausage roll and is the ideal snack for summer garden parties and picnics.
Scallops with pickled blueberries and lavender
This delicious starter from Pascal Aussignac will bring a taste of summer to any dinner party.
Succulent marinated chicken with ricotta and pepper salsa from Senior Ceviche
A zingy starter from Yosma, marinated sea bass, grapefruit, fennel, lime and green chilli, basil
Cocktail recipe: Negroni
Created in Florence in 1919 for Count Negroni, who wished to strengthen his Americano, the cocktail has since become synonymous with aperitivo cocktails and enjoyed the world over.
Spinach and ricotta malfatti, broad beans and crispy sage
This indulgent recipe by Oldroyd is ideal comfort food material, perfect for both sunny and less fortunate weather days. Serve as a main course or make a batch to be dished out and marvelled at over parties.
Home cured baccala with liquorice, tropea onion jam and charred lettuce
This stunning recipe by Francesco Mazzei draws inspiration from the Venetian interpretation of cod baccala, where the cod is slow cooked with anchovies and onions, and is ideal as a showstopping central piece.
Roast lamb rump with wild garlic salsa verde
The combination of succulent lamb and fresh, acidic salsa verde are match made in heaven in this recipe by Merlin Labron-Johnson, complimented perfectly by the sweet flavours of baby turnips.
Salmon tartare, cucumber and caviar
This recipe by Mike Reid of M Restaurants takes the classic combination of salmon, caviar and cucumber and gives it a delicious, playful inversion.
This glorious recipe by Pascal Aussignac of Club Gascon is an unusual summer starter that makes spectacular use of fresh seasonal ingredients.
Warm chocolate mousse
This luxurious warm chocolate mousse recipe by Les 110 de Taillevent makes for a stunning finale to any meal. Serve with a quenelle of decadent chocolate ice cream for added wow-factor.
Roquefort with aromatic apricots
This recipe by Pascal Aussignac of Club Gascon is an elegant, sweet and savoury combination that works brilliantly either as a delicious canapé or lighter alternative for a cheese course as dinner concludes.
Cured red prawn curry
Prawn curry is an ubiquitous dish; whether you’re in Kerala, Ko Pha-Ngan, Kuala Lumpur or Kalimantan, there’s a fair chance that a vendor nearby is serving their trademark take on the fiery flavours. It’s a great way to introduce a meal – light but punchy, which opens up the palate for what’s to follow
This signature recipe by Senor Ceviche is sunshine incarnate. There are a lot of ingredients to assemble, but the results are well worth tracking them all down. Serve with jugs of their Pisco Sour cocktail.
Evoke flavours of south west France with this reinterpretation of the classic Escalade dish, which cooks oysters over smoking pine needles, by Pascal Aussignac of Club Gascon.
Cocktail recipe: PeaTini
Seedlip Drinks’ PeaTini is a cheeky riff on the class martini cocktail. Supremely fresh, with a hint of acidity, it pairs perfectly with summer barbecues for anyone who wants a refreshing break from booze.
Cocktail recipe: Monkey apple mac
So simple, yet so delicious. The use of Appletizer in this long, refreshing cocktail by Monkey Shoulder makes it dangerously drinkable at any time of day!
Cocktail recipe: espresso martini
The espresso martini is a modern classic that needs no introduction. It’s perfect served as an after dinner cocktail, but let’s face it, it’s superb any time.
Cocktail recipe: Pineapple raki sour
This refreshing cocktail by Hus Vedat of Yosma has sunshine written all over it. Crack it out in batches at barbecues for a real talking point; it pairs brilliantly with fresh, zingy salads.
Amalfi lemon cream
This stunning summer dessert is deceptively simple to assemble. Serve with a quenelle of strawberry sorbet and scattering of freeze dried strawberries or edible flowers for added wow factor.
Strawberries with vanilla oil and mint ice cream
The combination of subtle mint ice cream and sweet strawberries is wonderful in this summer recipe by Jose Pizarro. Try to resist polishing off the whole pot by yourself.
Yaki Niku ribs
Barbecues and ribs are a match made in heaven: searing a crisp, smoky exterior that yields to juicy, succulent tenderness within. Señor Ceviche’s soy and mirin glaze adds a wonderful fragrancy and deep umami richness.
Crunchy apple slaw
This simple recipe by Mike Reid of M Restaurants pays homage to the coleslaw recipes found across the southern United States, where it’s given an extra creaminess with buttermilk and condensed milk.
Half a grilled chicken
Treat chicken properly and it’s a thing of beauty. The addition of brown butter gives the dish a nuttiness rather than run-of-the-mill richness that works wonders on the brined chicken.
BBQ summer vegetables with hay-smoked egg yolk sauce
Inspired by the classic pairing of asparagus and hollandaise, Merlin uses smoked hay butter to add terroir and accompanies with wild herbs for fresh acidity. An excellent summer side or vegetarian barbecue dish.
This luscious strawberry tart recipe by Club Gascon is a match made in heaven for summer garden parties. The strawberries are marinated in rosé wine, which adds an incredible dimension to the overall flavour.
Mini cinnamon bao donuts with chocolate dipping sauce
Perfect the classic bao bun recipe with Chef Jeremy Pang of School of Wok, filmed live at Taste of London festival.
Salted butterscotch popcorn cheesecake
This indulgent dessert by Rosie Birkett pays homage to the delights of popcorn, providing a crunch vehicle for an evil salted butterscotch sauce. It’s essentially toffee popcorn in an easy, no-bake cheesecake, which is at its best eaten on the day its made.
Carrot and spiced halloumi salad with carrot top pesto
This speedy recipe by Melissa Hemsley is full of flavour and colour and celebrates the whole carrot. The garlicky punchy carrot top pesto goes beautifully with some salty, sweet and spiced hot fried halloumi on top.
Deep-fried courgette flowers with ricotta, honey and mint
Laura Jackson’s deep-fried courgette flowers were a runaway hit at Taste of London 2017, and make for a showstopping starter at summer dinner parties.
Cocktail recipe: Pisco Sour
Harness flavours of Peru with Señor Ceviche’s signature Pisco Sour recipe. Just add sunshine.
Cocktail recipe: Watermelon Sour
Fresh, light and herbaceous, serve this delicious Seedlip cocktail recipe on balmy summer nights.
Cocktail recipe: Show me the Monkey
Long, zesty and refreshing, this Monkey Shoulder cocktail is perfect summer barbecue material.
Perilla’s take on Spaghetti Bolognese is inspired by a dish Head Chef Ben had when travelling in Korea. Adapted to be more European, with homegrown produce, it sums up what Perilla do in the restaurant: it’s simple, packed with flavour, and a little bit different.
Mango flourless cake
This moreish cake by Michael Reid of M Restaurants is completely gluten and dairy free. The texture is light with a bursting mango flavour, plus it’s a quick and easy recipe that you’ll love to make at home.
Fettuccine with Grana Padano PDO, broad beans and black truffle
Francesco Mazzei’s recipe makes the perfect spring dish, combining Italian basics like Grana Padano PDO cheese with luxurious black truffle. Perfect served with a chilled glass of Prosecco DOC
Smoked eel and saffron pasta
Master the art of homemade pasta with this recipe from Adam Reid of The French in collaboration with AEG’s Tasteology seris. Smoky eel, salty chicken and sumptuous saffron combine for an outstanding dish packed with flavour.
Grey mullet and lettuce
Showcase fresh, seasonal produce in this delectable grey mullet, ‘Maccy D’ lettuce and radish recipe video by Steven Edwards of Etch Brighton
Hake with malai sauce and samphire
Cook along with Kricket’s fresh and fragrantly spiced Hake with malai sauce recipe video
Cocktail recipe: Mr McGregor
Inspired by traditional recipes of distilled non-alcoholic herbal remedies that are reworked with a modern twist, Seedlip are proving non-alcoholic cocktails can taste just as great as their boozy brethren.
Cocktail recipe: Lazy Old Fashioned
This twist on a classic Old Fashioned recipe by Monkey Shoulder is perfectly designed for parties.
Charred courgette, olive and basil
Harness the flavours of springtime with this delicious courgette, olive and basil recipe by Dean Parker of The Manor.
Soft poached eggs with roasted chestnut mushrooms
Take your breakfast to new heights with this refined classic from Les 110 de Taillevent.
Spaghetti vongole with nduja and Amalfi lemon
Sartoria’s simple and delicious version of the Italian classic that’s sure to impress!
Crack out these flavour-packed hotdogs at barbecues and parties and wait for the host-of-the-summer accolades to roll in.
Avocado on toast
This quick-and-easy dish by Michael Reid of M Restaurants is a great vehicle to kick-start your morning and tastes divine.
Smoked saddle of lamb with saffron sauce and masala mash
A deep-flavoured, vibrant and hearty dish perfect for the whole family
Scallop and English asparagus with Grana Padano PDO
This delicate dish by Grana Padano PDO and Francesco Mazzei is all about texture. Rounded off by the sweetness of the scallop and the zing of the herb dressing, it pairs perfectly with Prosecco DOC.
Wow your guests with this ultimate crowd-pleaser by Hus Vedat of Yosma
Smoked Salmon Hash
Make your soirée one to remember by serving up these beautiful smoked salmon hash canapés from HIX Restaurants.
Chestnut and Porcini Risotto, Truffle Mascarpone
Oldroyd’s risotto won #BestTasteDish at Taste of London: The Festive Edition. Now you can make it for yourself!
Grana Padano Cheese and Nutmeg Cheese Puffs
The perfect accompaniment to any festive revelry…
Aged Grana Padano and pumpkin gnocchi with sage
Comfort food at it’s most delicious…
Sticky Toffee Pudding
Take refuge from the cold this winter with this warm and comforting dessert courtesy of Tom’s Kitchen
Venison casserole with cranberry sauce and mashed root vegetables
Tom’s Kitchen strikes again with this warm and comforting Venison Casserole, perfect for a cold winter’s evening.
Tea-smoked BBQ lamb chops with spicy Korean miso
Once again Scott Hallsworth nails flavour combinations with this punchy and spicy lamb chop recipe from Kurobuta.
Grilled saffron king prawns with crab and coconut salad
King Prawn takes centre stage in this delicious spiced salad from Café Spice.
Recreate a classic at home with Tom’s Kitchen’s delicious Shepherd’s Pie
Cured sea bream with fennel salad, chorizo oil and mustard seeds
A fresh summer starter from the guys at Ember Yard
Tamarind spiced chicken wings
A fragrant fusion dish from Heddon Street Kitchen
A retro favourite revamped by Duck & Waffle
Grilled iberico pork ribs, quince glaze and celeriac
Ben Tish’s take on the BBQ classic glazed ribs