A fire-cooked feast: barbecued turbot

When Brat – Tomos Parry’s Shoreditch restaurant – opened last year, the internet was flooded with gushing praise (including ours) of its trademark turbot dish. As barbecue season opens, our Head Chef tells you how to recreate the iconic dish at home

Essential ingredients: asparagus

As we officially start sipping our way into summer, our Head Chef Stewart Turner has put together a recipe designed for al fresco feasts. His roast asparagus with Jersey royals and salsa verde is perfect for light lunches in the garden, or a sophisticated starter when hosting

A recipe for Mother’s Day: eggs Drumkilbo

Ahead of Mother’s Day, our Head Chef Stewart Turner suggests an impressive retro starter for a celebratory feast – eggs Drumkilbo

Cook the Cape: bobotie

This month we’re focusing on South Africa, but this country’s landscape isn’t just home to extraordinary wines. Our Head Chef Stewart Turner has cooked up his own version of a Cape classic – bobotie