Steamed Mussels With Ale & Dillisk – Jess Murphy, chef-owner of Kai, cooked this dish as an appetiser before a long, indulgent dinner at her home in Galway. Serves 4-6 as a starter or light lunch INGREDIENTS
Dauphinoise Potatoes With Dried Mushrooms – “Dauphinoise potatoes and roast beef is basically my dinner party that allows me to cook and drink at the same time. They’re a cinch to make.” – Jess Murphy, chef-owner
Fried Artichokes With Chopped Salsa Verde – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 4 INGREDIENTS 4 violet artichokes, peeled and halved 2 bay leaves A
Tagliolini Cacio e Pepe With Smoked Ricotta – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 2 INGREDIENTS 1 tbsp freshly ground black pepper 150g fresh tagliolini 60g
Bacon Loin With Chilli Cabbage & Boiled Potatoes – “What I’m doing here is very traditional, we’re having bacon and cabbage, but it’s with a twist. The bacon’s been in [the slow cooker] a while because it takes forever
Roast Chicken With Wild Garlic & Chicken Fat Mayonnaise – This sublime chicken dish was cooked for us by the chef and author Gill Meller at his home on the coast of Devon. Serves 4-6 INGREDIENTS 1.5kg free-range chicken 50g
Warm New Potato Salad With Tomatoes, Cucumbers & Eggs – “A very variable recipe – as is most of my cooking. Possible inclusions or replacements are diced apple or fennel or radish; walnuts or toasted pine kernels or almonds; conserved
Borlotti Bean Stew – This delicious stew was made for us by Niamh Fox and Sam Gleeson at their home in Co Clare, as part of a lunch that also included pork chops, roast
How To Make: Pollock En Papillote – The owners of Dublin's Fish Shop prepare a delicious (and inadvertently patriotic) fish dish in the back garden of their Dublin restaurant
Pasta e Fagioli (Pasta & Bean Soup) – “I make this dish all the time. If you’re using fresh pasta, it’s very absorbent so you might need more water at the end. You could also add guanciale to
Pollo alla Cacciatora (Hunter’s Chicken) – “This is my favourite chicken recipe – and one of the recipes I get most emails about. It’s very simple. Today we’re having it with cicoria, blanched for a few
Deep-fried Sage Leaves – “We’re going to make one of my favourite recipes ever: batter to fry sage leaves. It’s the easiest batter in the world and you can use it to deep-fry all
Flower Sprouts With Black Garlic Vinaigrette & Ricotta Salata – “This is a dish we serve at the restaurant. Flower sprouts are a hybrid of Brussels sprouts and kale, and they’re lovely. An alternative could be Brussels sprouts (halved and
Labneh & Plum Jam on Soda Bread – “This is the easiest dessert if you’ve got the basic elements to hand, and it’s really nice. I made loads of plum jam recently and we ate it here in
Salsiccia con Lenticchie (Italian sausages with lentils) – “This dish seemed to crop up in all sorts of restaurants when I first moved to London, places like St John, The Quality Chop House and the Eagle. For one,