Spring Peas With Anchovy, Lemon & Radishes – “When it comes to spring produce, I prefer my peas raw and my radishes plentiful. Crunchy, spicy, bitter, flawless radishes are only made better by salty anchovy and an aggressive
Adventures In Vegetables – The revered Irish chef Denis Cotter on the challenges of setting up a vegetarian restaurant, the freedoms of meat-free cooking, and how his food has become less "shouty" with age
Cabbage, Eggs, Peas and Gruyère – “I love cooking with vegetables – we focus a lot on them at the restaurant – and this is a really nice, light dish for a summer lunch.” – Gustav
Freekeh, Walnut, Swiss Chard, Mushrooms and Tahini Mascarpone – “This is another way to cook freekeh, instead of simply boiling it; here it’s cooked more like a rice pilaf. You can serve this either in one large bowl as
Celeriac, Satsuma, Pear, Fennel and Red Cabbage – “I first enjoyed the combination of chilled cooked celeriac with tangerines and pear in Istanbul at Muzedechanga – a gorgeous terrace restaurant nestled on the Bosphorus that I’ve been a
Kale and Preserved Lemon Couscous – “This green couscous is a really good way to have a grain and a vegetable at the same time, and friends with children have told me it’s a handy recipe
Roast Chicken with Root Vegetables – “When chicken is cooked on a low heat, the skin doesn’t go crispy, but on the other hand the meat is fantastic – even turkey cooked like this becomes moist,
Pickled Herring with Boiled Potatoes & Soured Cream – “A simple, classic Swedish appetiser. It’s very quick to put together and it’s particularly good on warm, dehydrated days, because of the salty-sweet herring.” – Johan Widing, farmer, Skåne, Sweden
Rabbit Thighs With Carrots and Cumin – A classic French dish, made by Parisian architect Albert France Lanord at his home in Stockholm
Celery Salad with Grapefruit and Anchovies – A zingy, beautifully balanced salad that's perfect for a mid-winter lunch, made by Ellory head chef Matthew Young at home in east London
Agretti with Artichoke and Tomato – An unusual and hugely satisfying lunch dish cooked for us by Ellory head chef Matthew Young at his home in east London
Mushroom Tartine – A quick, easy and versatile breakfast, cooked by the baker Richard Bertinet at home in Bath
Caramelised Cauliflower with Berries and Herbs – The humble cauliflower is transformed into a great indulgence in this exclusive recipe from top Swedish chef Daniel Berlin
Mushroom Ravioli with Fresh Peas & Brown Butter – A great pasta dish made with love and lots of butter by Koppi owners Anne Lunell and Charles Nystrand
Moqueca de Peixe – Fish poached in coconut milk with peppers, lime and coriander – a Brazilian dish cooked for us by Roberta Siao of Mazí Mas in London