“Chicken 65 is a quintessential Indian street-food dish, and you will find many variations depending on the street-food vendor and their take on it. The dish is bright red in colour and has a reputation of being spicy. There are many myths about its origins and name: that it has 65 different types of chilli, 65 different spices or…”

“This base recipe sits somewhere between ice cream and gelato, with a lower milk-fat content than a traditional ice cream to make up for the added fat from the chocolate. Keeping the fat content lower allows the full, rich flavor of the chocolate to shine. Important for all ice creams, but especially for chocolate: Add a good pinch of salt! Try a teaspoon of the custard before and after adding salt…”

“Rhubarb is a harbinger of spring in Scandinavia, the first and most-loved sweet ingredient of the season. You can almost feel the anticipation in the air, the countdown until the first hot-pink stalks are available at the markets. There is something so fittingly northern about the hardy and super tart stalks that need quite a bit of sugar to bring out the beautiful flavour…”

“Cardenales are an interesting bit of European pastry history. These delicious pastries originated in Vienna as “cardinal slices” but then somehow made their way to a town at the foot of the Tramuntana mountains in Mallorca, where they are known and loved as cardenales de Lloseta, the “cardinals of Lloseta….” 

“At Gault’s on Quay, this Caesar salad was served in a white bowl resting on a VW hub cap! Good anchovies make all the difference here. ” — Simon Gault

“This is a glorious cake for a very special occasion. I’m not going to sugarcoat it for you, though, it’s a lot of work, so the person you’re making it for needs to be worth it! Cardamom, coconut and caramel are three of my top flavours, making this one of my all-time favourite cakes. To prevent it becoming too sweet it is imperative to cook the caramel until it is a rich…”

“Whilst the combination of dark chocolate and raspberry is incredibly popular, it isn’t really one I enjoy; I find the balance of flavour is often wrong and the whole thing tastes too acidic. When it comes to pairing dark chocolate with a berry my preferred partner is blackberry. I also like to add a hint of liquorice, which helps bring together the flavours of the fruit and chocolate.“ – Edd Kimber

“Chocolate is most often used as the dominant central flavour in baking, but sometimes you can use it as a secondary flavour. Here, in the form of cocoa, it is used to add a warmth and depth that plays really well against the flavour of molasses and the warm spices. If you want a stronger chocolate flavour, you could add a thin layer of ganache to the filling.” – Edd Kimber

“These leek croquettes are a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and I am completely crazy about them.” – Meni Vale

“Bougatsa is a much-loved Greek pastry and one that has become synonymous with Thessaloniki. You will find bougatsa in nearly every bakery and cafe, baked fresh daily. The name is derived from the Turkish word bourek, which refers to a type of…”

“I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since. As with many simple recipes, doing it well turned out to be a challenge…”

“In the 17th and 18th centuries, Cornish pasties were the go-to portable lunch for miners, fishers, and farmers—practical, hearty parcels eaten hot or cold. I use up leftover casseroles and stews by simply shredding the meat and ensuring the sauce is thick enough to hold its shape without leaking. In this version, the traditional pasty takes on a North African twist with a…”

“These scrolls are to die for — soft, rich, pillowy brioche encases spiced apple and nuts, topped off with a sticky caramel glaze. They’re a special treat, perfect for packing in a picnic to take on an outdoor adventure.” - Nadia Lim

On the menu since Al Brown opened doors at Depot in 2011, Sugar Pie epitomises the knack Al has for creating signature dishes with just a handful of great ingredients. Here a perfect crust is filled with eggs, brown sugar and cream. Al was introduced to this dessert in…”

"This soufflé debuted in our first winter in 2006. It was immediately obvious that this dish could never leave the menu, our guests never tire of it! The two baking stages each fill the dining room with an intoxicating aroma. This impressive-looking…”

“This quiche has its origins in France, but it has become a firm favourite in homes across the world for its simplicity and divine flavours. With a buttery pastry crust and a creamy egg filling, it’s a satisfying dish that’s perfect for lunch.” - Anna Cameron

“This fudge brownie is definitely for the adults, as it’s filled with rum-soaked raisins, prunes, dried figs and warming spices. It’s delicious any time of year but it does make for a classy Christmas treat. I like to keep it in the fridge so it’s chewy.” - Olivia Galletly

“Breakfast classic. ’Nuff said. Enjoy!” - Melanie Persson

“These are the cinnamon rolls I hunted for desperately in the years after my coeliac diagnosis. Funnily enough, cinnamon rolls weren’t even one of my favourite things when I could eat gluten, but when it was taken off the table, cravings for those soft, sweet rolls really kicked in and I couldn’t find a good substitute anywhere. Until I made these…” - Melanie Persson

“I love this pudding because it perfectly combines two of my all-time favourite sweet treats – carrot cake and sticky date or sticky toffee pudding. It was actually initially inspired by a traditional North Indian dessert called halwa, which is made by cooking…”