This miniature chestnut and orange cheesecake from Andrew Gravett is vegan and gluten free. It's made with an oaty crumble base, and topped with a swirl of lightly sweetened chestnut Chantilly, infused with chestnut purée and orange zest. The vanilla needs to infuse into the cheese overnight, so be sure to start making this the night before you want to serve it. Watch Ben Boeynaems, and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series ..read more

This dish by Quique Dacosta was inspired by his mother's jewellery box. It's filled with a jasmine and sandalwood sorbet to represent her perfume, and topped with edible 'jewels', such as yuzu marshmallow pearls. The whole dish is served in a real jewellery box, which plays a melody when opened. This recipe is a summary of the restaurant's process when making the dish - feel free to just try making one of the components, or use it as inspiration for your own dishes ..read more

This striking dish consists of a savoury garlic, sherry and almond ice cream stuffed with a simple prawn tartare and creamy almond milk sauce. The ice cream is moulded in an intricate flower-shaped mould at Quique Dacosta's restaurant, but this dish would also work with a simpler mould.  ..read more

This warming stew uses Mr Organic butter beans, plenty of smoked paprika and kale to make a hearty winter meal that comes together in under an hour. It's served with a side of garlic and parsley toasts, made with crunchy baguette ..read more

This simple, classic dish using Mr Organic borlotti beans is made with maltagliati, a pasta made from irregular ‘trimmings’, which originated in the Emilia-Romagna region of Italy. Some of the beans are blended to make a creamy sauce, while some are left whole, adding texture. The rosemary gremolata freshens everything with its punchy, fragrant flavours ..read more

This little 12cm chocolate and hazelnut tart is the perfect dessert for a small number of people. The tart has a base of a hazelnut sablé, is covered with a rich, 66% dark chocolate crémeux and garnished with more toasted hazelnuts ..read more

This miniature chestnut and orange cheesecake from Andrew Gravett is vegan and gluten free. It's made with an oaty crumble base, and topped with a swirl of lightly sweetened chestnut Chantilly, infused with chestnut purée and orange zest. The vanilla needs to infuse into the cheese overnight, so be sure to start making this the night before you want to serve it ..read more

This carbonara-inspired dish by Chef Ben Boeynaems uses chunks of diced, smoked eel in place of guanciale. The whole dish is a celebration of different forms of egg yolk - confit, smoked, cured and dried. It's garnished with slivers of candy beetroot and a smoked eel oil-infused rye crumble ..read more

Chickpeas make a great alternative to mashed potatoes, thanks to their nutty flavour and creamy texture. This mash is chunkier than hummus, with some of the chickpeas keeping their form while others are creamy. The fried basil is simple to make, looks pretty and adds a different texture to the mash but you could also use chopped fresh herbs ..read more

Koshari is a satisfying Egyptian dish combining rice, lentils, chickpeas and pasta - in this case short lengths of vermicelli. Everything is topped with tomato sauce and kamouneyah, a cumin and vinegar sauce. The finishing touch is plenty of crispy, fried onion rings. Don’t skip any element of the dish as they all play an essential role ..read more