Recipes by chef

Ten-minute pizza by James Tanner

Almond and cauliflower korma curry by James Tanner

Almond and dill-buttered trout with peas 'bonne femme' by James Tanner

American pancakes with flambéed cherries and warm chocolate sauce by James Tanner

Apple and orange millefeuille by James Tanner

Apple and sultana puff pastry diamond with clotted cream by James Tanner

Apple, cinnamon and chestnut tart with a marshmallow sauce by James Tanner

Apple fritters with cinnamon sugar by James Tanner

Aromatic Thai green chicken and autumn vegetable curry by James Tanner

Asian noodle soup by James Tanner

Asparagus and goats' cheese puff pastry wraps with creamy wine sauce by James Tanner

Asparagus 'cappuccino' soup by James Tanner

Aubergine and mozzarella wraps with watercress pesto by James Tanner

Bacon-wrapped cheese stuffed chicken with fresh herbed pasta and sautéed broccoli by James Tanner

Baked blue cheese fondue by James Tanner

Baked Camembert with garlic, thyme, maple syrup and toast soldiers by James Tanner

Banana crêpes by James Tanner

Banana crumble tart with chocolate sauce by James Tanner

Banana fritters with chocolate sauce by James Tanner

Banana smoothie by James Tanner

Banana split by James Tanner

Barbecued gourmet beefburgers by James Tanner

Bean salad by James Tanner

Beef fillet medallions, wild mushroom brandy cream, green bean fricassée and champ by James Tanner

Beef tortilla wraps by James Tanner

Individual beef Wellington by James Tanner

Beetroot relish by James Tanner

Blackberry and honey fool by James Tanner

Blackberry fool by James Tanner

Blackcurrant meringue by James Tanner

Black treacle brushed pork, crushed butterbeans and Devon cider apple sauce by James Tanner

Blue cheese pasta by James Tanner

Braised celery with oregano and garlic by James Tanner

Braised rice with mushrooms by James Tanner

Braised salmon with mustard and Gruyère herb crust, sautéed spinach and roasted vine tomatoes by James Tanner

Bread and butter pudding with redcurrant glaze by James Tanner

Bread and lemon curd pudding by James Tanner

Brie en papillote with spicy pear and chilli dressing by James Tanner

Brie-stuffed chicken with spiced butternut squash wedges by James Tanner

Brie-stuffed chicken with a crunchy sweet potato mash by James Tanner

Brill with fennel pollen wrapped in ‘spaghetti’ of potato by James Tanner

Broccoli and ham with poached egg by James Tanner

Broccoli soup with cheese scones by James Tanner

Brunch platter by James Tanner

Butternut squash chips with rosemary and garlic by James Tanner

Butternut squash soup with blue cheese by James Tanner

Cabbage 'confit' and leek salad by James Tanner

Caramelised apple with fried egg by James Tanner

Caramelised apricot and sultana tarte tatin by James Tanner

Caramelised apricots with pancakes and butterscotch sauce by James Tanner

Caramelised butternut squash tart with pine nut pastry and chive yoghurt by James Tanner

Caramelised hazelnut cheesecake by James Tanner

Caramelised peaches by James Tanner

Caramelised peaches with toast and cream by James Tanner

Cauliflower, egg and blue cheese gratin by James Tanner

Celery and apple soup by James Tanner

Celery soup by James Tanner

Chargrilled apple, bacon and croûton salad with grain mustard vinaigrette by James Tanner

Chargrilled pears with herb salad and Stilton port dressing by James Tanner

Chargrilled squid by James Tanner

Chargrilled steak with a brandy mushroom cream sauce, chips and honeyed carrots by James Tanner

Chargrilled smoked salmon with mini fried eggs by James Tanner

Cheddar scones with balsamic onions by James Tanner

Cheese and broccoli soufflé by James Tanner

Cheese and ham croque monsieur by James Tanner

Cheese and herb-crusted chicken breast with warm chickpeas and chorizo by James Tanner

Cheese-breaded turkey escalope with fried potatoes and sweet pepper sauce by James Tanner

Cheese fondue with tomato dippers by James Tanner

Cheesy eggs en cocotte by James Tanner

Cherry cheesecake by James Tanner

Cherry tomato and spinach bread by James Tanner

Chicken and chickpea stew with roasted tomatoes by James Tanner

Chicken skewers by James Tanner

Chicken stir-fry by James Tanner

Chicken wrapped in parma ham stuffed with mozzarella, grilled potatoes with leeks and tomato wine sauce by James Tanner

Chickpea and chilli burgers by James Tanner

Chickpea, spinach and onion fattoush by James Tanner

Chilli and basil pasta with chargrilled fennel by James Tanner

Chilli beef meatballs in tomato, white wine and romero pepper sauce by James Tanner

Chilli chicken with stir-fried noodles by James Tanner

Chocolate chilli fondant cake with chocolate drizzle by James Tanner

Chocolate-dipped strawberries by James Tanner

Chocolate fondant by James Tanner

Chocolate fondant with poached strawberries by James Tanner

Chocolate hazelnut mousse and raspberry coulis by James Tanner

Chocolate soufflé by James Tanner

Chocolate soufflé by James Tanner

Christmas club sandwich by James Tanner

Christmas crumble with vanilla custard by James Tanner

Cinnamon and apple turnover by James Tanner

Cinnamon baked pear with rich chocolate sauce by James Tanner

Cinnamon French toast with peaches by James Tanner

Cinnamon French toast with Chantilly cream and redcurrant sauce by James Tanner

Cinnamon French toast with honey, cream and orange by James Tanner

Cinnamon puff with caramelised oranges by James Tanner

Citrus syrup-glazed duck breast with fragrant rice salad by James Tanner

Citrus turkey and sprout soy stir-fry by James Tanner

Clam soup by James Tanner

Classic moules marinières by James Tanner

Classic prawn cocktail with toasted rustic bread by James Tanner

Clementine and goats' cheese soufflé-filled crêpes by James Tanner

Cocoa cinnamon bread and butter pudding with butterscotch pears, Chantilly cream and a warm chocolate sauce by James Tanner

Cocoa-dusted chocolate-dipped strawberries by James Tanner

Coconut French toast with griddled mango by James Tanner

Courgette pancakes with tomato sauce by James Tanner

Courgette pancakes with spiced Greek yoghurt by James Tanner

Crayfish curry by James Tanner

Crayfish lettuce baskets by James Tanner

Cream cheese and beetroot stack with beetroot salsa by James Tanner

Creamed leek crostini with bacon and poached eggs by James Tanner

Cream of broccoli soup by James Tanner

Creamy butternut squash soup by James Tanner

Creamy chicken, bacon and basil pasta by James Tanner

Creamy spinach soup by James Tanner

Crisp battered sea bass on finely chopped new potatoes by James Tanner

Crisp roasted salmon with sweet and sour peppers by James Tanner

Crisp parma ham, rocket and croûton salad with gorgonzola dressing by James Tanner

Crocodile stew by James Tanner

Crostini with black olive tapenade and creamy garlic cheese by James Tanner

Crostini with pepper and dolcelatte by James Tanner

Crushed potato and leek cake, with crispy parma ham by James Tanner

Crushed truffle potatoes by James Tanner

Curried eggs with spicy tomato salsa by James Tanner

Curried parsnip chips with potato rosti by James Tanner

Deep-fried camembert with red pepper sauce by James Tanner

Dome of fragrant rice by James Tanner

Drop scones with butterscotch sauce by James Tanner

Duck and radish crostini with feta salad by James Tanner

Egg drop chicken noodle soup by James Tanner

Eggs and spinach en cocotte by James Tanner

Eton mess by James Tanner

Festive pilau rice by James Tanner

Feta-crusted lamb with coriander and raisin couscous by James Tanner

Feuillete of mango mousse by James Tanner

Fillet steak with a blue cheese crust served with crushed Anya potatoes by James Tanner

Fishcakes with lime and caper yoghurt dressing by James Tanner

Flambéed pears with pancakes and chocolate sauce by James Tanner

Floating islands by James Tanner

Fragrant chilli and almond rice by James Tanner

French toast with honey, cream and mint by James Tanner

Fresh pappardelle pasta with chicken, basil and parmesan sauce by James Tanner

Fresh profiteroles filled with crème pâtissière and served with warm chocolate sauce by James Tanner

Fried tortillas with tapenade by James Tanner

Potato and leek frittata by James Tanner

Fruit compôte by James Tanner

Garlic and rosemary roasted ostrich with sautéed potatoes and vine tomatoes by James Tanner

Garlic, chilli and broccoli stir-fry by James Tanner

Garlic lamb with red wine lentils by James Tanner

Ginger and mascarpone cheesecake with chocolate sauce and praline by James Tanner

Ginger, orange and vanilla rice pudding by James Tanner

Glazed sweet and sour chilli carrots by James Tanner

Gorgonzola-crusted lamb cutlets on garlic green bean salad by James Tanner

Gorgonzola, parma ham and thyme filo parcels by James Tanner

Gourmet blue cheese burger with chilli chips and herb salad by James Tanner

Grape sponge with custard by James Tanner

Griddled lamb with succotash by James Tanner

Griddled mango with chilli and rum and brazil nut praline by James Tanner

Griddled pear and tomato salad with spinach pesto by James Tanner

Griddled spiced mango with honey, lime and chilli by James Tanner

Griddled steak burger with chilli relish by James Tanner

Griddled steak with spicy potato wedges, garlic cream cabbage and blue cheese sauce by James Tanner

Griddled mango with honey and chilli by James Tanner

Grilled leeks with crunchy ham and cheese topping by James Tanner

Grilled mushrooms with goats' cheese and beetroot and walnut salsa by James Tanner

Guacamole and tortilla strips by James Tanner

Guacamole with griddled pitta bread by James Tanner

Halibut and spinach en papillote by James Tanner

Halibut ceviche by James Tanner

Hazelnut praline by James Tanner

Herb-crumbed veal, potato rosti, chargrilled leeks, cabbage 'confit' and poached egg by James Tanner

Herb risotto by James Tanner

Herby salad dressing by James Tanner

Herring fillet with a tapenade crust, sweet and sour tomatoes and butter sauce by James Tanner

Hot chocolate and cherry fondants by James Tanner

Honey and black pepper-glazed duck breast with fragrant rice and pepper chilli sauce by James Tanner

Honey and ginger-glazed ribs with pak choi tempura and mango salsa by James Tanner

Honey and lime tofu by James Tanner

Honey and mustard glazed chicken salad with pine nuts and goats' cheese by James Tanner

Honey and mustard-glazed chicken with spicy potato wedges by James Tanner

Honey and mustard glazed chicken salad with olive oil and balsamic dressing by James Tanner

Honey, rhubarb and lemon traybake by James Tanner

Honey and soy-roasted pork with cashew nut crust on pineapple 'carpaccio' and crisp cabbage by James Tanner

Honey and vanilla rice pudding with oranges by James Tanner

Honey-baked figs with Manchego cheese by James Tanner

Honey chicken skewers by James Tanner

Honey, garlic and red pepper dressing by James Tanner

Honey-glazed coriander carrots by James Tanner

Honey-glazed pork with blackberry and wine sauce by James Tanner

Honey, thyme and balsamic vinegar-roasted figs with honey and orange yoghurt by James Tanner

Honey, vanilla and orange rice pudding by James Tanner

Hot-smoked salmon and sun-blushed tomato blinis by James Tanner

Hummus on herb and sesame salad by James Tanner

Iced cinnamon carrot cake by James Tanner

Indulgent chocolate truffle with raspberry sauce by James Tanner

Irish cream bread and butter pudding with cream by James Tanner

Jerusalem artichoke soup with crisp leeks and rocket pesto by James Tanner

Kipper pâté with bruschetta, beetroot salsa and caper dressing by James Tanner

Lamb patties with honey and chilli onions by James Tanner

Leek and lamb koftas by James Tanner

Leek, onion and garlic soup by James Tanner

Leek soup by James Tanner

Lemon and rosemary bulgar wheat salad by James Tanner

Lemon and rosemary mackerel with olive dressing by James Tanner

Lemon cheescake with chocolate and ginger sauce by James Tanner

Light Oriental-style broth by James Tanner

Macadamia nut brittle by James Tanner

Maki rolls with pickled ginger by James Tanner

Mango and ginger pudding by James Tanner

Mango with chilli by James Tanner

Maple and chilli roasted parsnips by James Tanner

Marinated courgette, lemon, gorgonzola and sesame salad by James Tanner

Marshmallow and cream scones by James Tanner

Marzipan and peach filo crown by James Tanner

Marzipan-wrapped ginger cake with cinnamon fingers by James Tanner

Meatballs in a tomato and lentil sauce by James Tanner

Meatballs in tomato sauce by James Tanner

Mediterranean rabbit stew with black pudding by James Tanner

Mediterranean-style salad with tapenade by James Tanner

Melon soup by James Tanner

Mexican sweetcorn pancakes, poached eggs and salsa by James Tanner

Millefeuille with vanilla cream by James Tanner

Miso noodle soup by James Tanner

Moules marinière by James Tanner

Mozzarella beef fillet with sautéed potato, onion rings, roasted tomatoes and mushroom sauce by James Tanner

Mushroom, cheese and spinach open lasagna with white wine cream sauce by James Tanner

Mushroom soup by James Tanner

Mussel broth in a teacup with pastry top by James Tanner

Mussels with pesto pasta by James Tanner

Mustard and maple syrup coated lamb with wild garlic choux potatoes by James Tanner

Nectarine and ginger tarte tatin by James Tanner

Nectarine soufflés with butterscotch sauce by James Tanner

Noodle broth by James Tanner

Coconut chicken with potatoes, peas, toasted almonds and fresh coriander by James Tanner

Onion confit tart with melted goats' cheese and pesto by James Tanner

Onion rings by James Tanner

Open apricot Danish pastry by James Tanner

Grilled orange and apricot with champagne sabayon by James Tanner

Orange and coconut floating islands with sesame snaps by James Tanner

Orange and mint salad with coconut poached meringue by James Tanner

Orange, pine nut and maple traybake with vanilla cream by James Tanner

Orange waffles with brandy by James Tanner

Oriental chicken noodle broth by James Tanner

Oriental lamb cutlets with soy, honey and chilli on hot bean salad by James Tanner

Oriental-style citrus mackerel with rocket salad by James Tanner

Ostrich en croute with mushrooms, red wine sauce and sage crushed potatoes by James Tanner

Grilled goats' cheese crostini with honey and thyme served on a herb salad by James Tanner

Oven-baked sole with a walnut crust served on a herb salad by James Tanner

Pancakes with apricot and butterscotch sauce by James Tanner

Panettone trifle by James Tanner

Panettone with flambéed figs and butterscotch sauce by James Tanner

Pan-fried fillet of sea bass, sautéed Baby Gem lettuce with prawn and chorizo 'cassoulet' by James Tanner

Pan-fried lamb chops with sweet potato and tomato chilli salsa by James Tanner

Papaya mousse with raisin butterscotch sauce by James Tanner

Parma ham, red onion and gorgonzola tart by James Tanner

Parmesan-crusted passata mussels by James Tanner

Pea fritters by James Tanner

Pea soup by James Tanner

Pea and mint soup with a soft poached egg by James Tanner

Pea and mint soup with toast by James Tanner

Peach soufflé by James Tanner

Pear and walnut tart with chocolate and whipped cream drizzle by James Tanner

Pear meringues by James Tanner

Pea soup with blue cheese scones by James Tanner

Mincemeat strudel by James Tanner

Penne pasta with tomato fondant and roasted vegetables by James Tanner

Pineapple, chilli and lime 'carpaccio' by James Tanner

Pineapple traybake by James Tanner

Pine nut-crusted paneer with spinach salad and honey and red pepper dressing by James Tanner

Pistachio and chocolate mousse with tropical fruit salad in tuile baskets by James Tanner

Pistachio-crusted lamb on rosti potato with shallot and red wine sauce by James Tanner

Pistachio soufflés with chocolate sauce by James Tanner

Pitta pockets by James Tanner

Poached apricot in vanilla with citrus syllabub by James Tanner

Poached meringues with a sweet potato purée and cashew nut brittle by James Tanner

Poached pears with chocolate sauce by James Tanner

Poached sole with cherry tomatoes and tarragon butter by James Tanner

Poached vanilla meringue with fruit compôte by James Tanner

Pork and sesame noodle soup by James Tanner

Pork, lemongrass and chilli stir-fry by James Tanner

Stuffed Portobello mushrooms by James Tanner

Potato-crusted haddock with white wine butter sauce and sesame and soy broccoli by James Tanner

Potato, fennel and basil salad by James Tanner

Potato rosti with poached egg by James Tanner

Prawn cocktail by James Tanner

Prawn crackers with dipping sauce by James Tanner

Quail skewers with sweet-and-sour coriander carrots by James Tanner

Quesadilla by James Tanner

Quesadilla with chargrilled pepper, mushrooms and refried beans by James Tanner

Raisin pancakes with kumquat butterscotch sauce by James Tanner

Raisin scones with vanilla cream by James Tanner

Red pepper soup by James Tanner

Rhubarb custard and gingernut biscuit fool by James Tanner

Rhubarb sponge pudding by James Tanner

Rich carrot and coriander soup by James Tanner

Ricotta and strawberry cheesecake by James Tanner

Roast duck breast, wild garlic gnocchi, five spice, oranges and caramel by James Tanner

Roast smoked haddock, leek risotto with poached egg and mustard sauce by James Tanner

Roast artichokes with rosemary and lemon and chilli-olive butter by James Tanner

Roast asparagus and new potatoes with a poached egg by James Tanner

Roast duck with chilli and plum sauce and peanut crushed potatoes by James Tanner

Roasted asparagus with fragrant rice by James Tanner

Roasted Cumberland sausage with swede and potato mash by James Tanner

Roasted figs with balsamic vinegar by James Tanner

Roasted maple oranges with French toast and cream by James Tanner

Roasted spiced halibut with Puy lentil salad by James Tanner

Roasted sweet pepper stuffed with couscous and feta by James Tanner

Roast Gressingham duck breast, braised red cabbage and champ with thyme sauce by James Tanner

Honey-glazed roast pork burgers with apple sauce by James Tanner

Roast rosemary and lemon-crusted lamb with sautéed vegetables and red pepper sauce by James Tanner

Roquefort steak with mushrooms and sweet potato chips by James Tanner

Rosemary-charred lamb steak with a red pepper, garlic and honey dressing and leek ribbons by James Tanner

Rosemary skewered herring with roast lemon by James Tanner

Rosti potato wedges with soft poached eggs by James Tanner

Sage and spinach polenta with roasted cherry tomatoes by James Tanner

Salad of two beans, walnuts, radicchio and croûtons with beef fillet by James Tanner

Salmon udon noodles by James Tanner

Salmon en croute with fresh parsley sauce by James Tanner

Salmon with a pine nut crust, cherry tomato salsa and roasted sweet potatoes by James Tanner

Salt and chilli squid with hot and sour dipping sauce by James Tanner

Salt-crusted whole sea bass with fennel and rocket salad and garlic mash by James Tanner

Sausage palmiers by James Tanner

Sautéed duck with rosti potato and crisp fennel by James Tanner

Fillet steak with red wine served with warm blue cheese bread by James Tanner

Scallops baked in the shell with stir-fried sesame seed pak choi by James Tanner

Scones with marrons glacés and chocolate sauce by James Tanner

Scrambled eggs with shaved truffles and chives by James Tanner

Sea bream en papillote with lemon, white wine and dill by James Tanner

Seafood paella by James Tanner

Seared plaice fillets with warm butterbeans, lemon, chilli and herbs by James Tanner

Seared hake with crab crushed potatoes and smoked shrimp sauce by James Tanner

Seared mackerel with sugar snap and pepper rice by James Tanner

Seared salmon with spinach, roasted tomatoes and pesto dressing by James Tanner

Seared salmon with sweet and sour tomatoes and wilted watercress by James Tanner

Seared scallops with nectarine and chilli by James Tanner

Seared sea bass fillet with green beans and sauce vierge by James Tanner

Seared sea bream with risotto and rocket pesto by James Tanner

Seared tuna steak with sautéed potatoes and rocket salad by James Tanner

Sesame-crusted salmon with orange and soy sauce by James Tanner

Sesame-crusted scallops on courgette ribbons by James Tanner

Sesame filo crisps by James Tanner

Sesame millefeuille with blueberries and chocolate by James Tanner

Sesame prawn toasts by James Tanner

Sesame salmon with soy and citrus dressing by James Tanner

Shortbread mousse stacks by James Tanner

Skate with nut-brown butter and tomato and herb salad by James Tanner

Slow-braised shoulder of lamb with champ mash and red wine sauce by James Tanner

Smoked duck and asparagus spring rolls with plum sauce by James Tanner

Smoked mackerel and wild sorrel pâté with apple relish by James Tanner

Soft-baked prune cake with cream and maple syrup by James Tanner

Soufflé crêpes with banana, brazil nuts and chocolate pieces by James Tanner

Soya bean burger with herb salad and mango salsa by James Tanner

Spaghetti all'arrabbiata by James Tanner

Spaghetti alla carbonara by James Tanner

Spaghetti with chilli, garlic and tiger prawns by James Tanner

Spaghetti with scallops, prawns and lemon and dill sauce by James Tanner

Spiced berry whip by James Tanner

Spiced butternut squash wedges by James Tanner

Spiced lamb with couscous salad by James Tanner

Spiced lamb with garlic, honey, red pepper dressing and herb salad by James Tanner

Spiced monkfish with sweet and sour cherries and crushed potato cake by James Tanner

Spice-rubbed pork fillet with tzatziki and romesco sauce by James Tanner

Spicy beans on toast with tomato and basil garnish by James Tanner

Spicy kidney bean soup by James Tanner

Spicy bacon and pepper pasta by James Tanner

Spinach and bacon salad with blue cheese dressing by James Tanner

Spinach and chilli soup by James Tanner

Spinach and leek soup with a soft poached egg and a cheese croute by James Tanner

Spinach and lentil broth by James Tanner

Spinach salad with dolcelatte by James Tanner

Spinach soup with a soft poached egg by James Tanner

Spinach-stuffed mushrooms with bacon, egg and pesto by James Tanner

Steamed broccoli with lemon by James Tanner

Steamed mackerel with poached leeks in red wine by James Tanner

Steamed salmon with courgette ribbons by James Tanner

Steamed salmon with stir fried green beans and fragrant herb rice by James Tanner

Steamed sea bream with lemon-roasted new potatoes, asparagus and basil hollandaise by James Tanner

Sticky chilli chicken by James Tanner

Sticky maple and orange traybaked pudding by James Tanner

Sticky toffee pudding and custard by James Tanner

Stilton-crusted steak with a red wine reduction by James Tanner

Stir-fried vegetable omelette by James Tanner

Strawberry fool by James Tanner

Strawberry shortbread by James Tanner

Stuffed green pepper with mussel and basil sauce by James Tanner

Stuffed mushrooms with mangetout salad by James Tanner

Stuffed veal with potato cake, roasted leeks and mushroom cream sauce by James Tanner

Sumo fries by James Tanner

Surf and turf by James Tanner

Sushi cornets by James Tanner

Swede soup with Stilton croûtons by James Tanner

Sweet and sour lamb with pineapple by James Tanner

Sweetcorn and turkey fritters by James Tanner

Sweetcorn fritters with bacon and honey by James Tanner

Sweetcorn pancakes with spiced yoghurt dip by James Tanner

Sweet polenta cake by James Tanner

Sweet potato and meringue pie with pine nut brittle by James Tanner

Tempura chicken and courgettes with tomato chilli dip by James Tanner

Tempura squid by James Tanner

'Tex-Mex' chilli beans by James Tanner

Thai-style fishcakes with sweet and sour cucumbers by James Tanner

Thai roast chicken with sesame noodles and pak choi by James Tanner

Thai-style noodle salad by James Tanner

Thyme-buttered cabbage by James Tanner

Toffee apple cake with vanilla custard by James Tanner

Tofu in filo pastry by James Tanner

Tomato and basil tart by James Tanner

Tomato, basil and chickpea bread by James Tanner

Tomato and yellow pepper crostini by James Tanner

Tomato tagliatelle by James Tanner

Torbay sole, spiced red wine sauce, chanterelle mushrooms and creamed potato by James Tanner

Trout beurre noisette by James Tanner

Trout en papillote with white wine, dill and lemon by James Tanner

Trout en papillote by James Tanner

Trout fillet with pine nut crust, herb rice and spicy tomato sauce by James Tanner

Tuna burger by James Tanner

Turkey and wild mushroom sauté with cream and stuffing dumplings by James Tanner

Turkey balls with tomato sauce and sweet potato fondant by James Tanner

Turkey kiev with cheese and sage and potato rosti by James Tanner

Turkey kiev with Stilton and balsamic onions by James Tanner

Vanilla and orange rice pudding by James Tanner

Vanilla and chocolate soufflé by James Tanner

Vanilla and cider poached figs with thyme yoghurt by James Tanner

Vanilla and golden syrup rice pudding with glazed nectarines by James Tanner

Vanilla, honey and apricot tarte tatin with whipped cream by James Tanner

Vanilla, orange and maple rice pudding with pine nut brittle by James Tanner

Vanilla rice pudding by James Tanner

Vietnamese-style pork and noodle soup by James Tanner

Waldorf salad by James Tanner

Warm bulgar wheat broth by James Tanner

Warm duck and lettuce salad by James Tanner

Warm sun-blushed tomato and broccoli salad by James Tanner

Watercress soup with poached egg by James Tanner

White chocolate and orange soup with toasted marshmallows by James Tanner

Whole steamed sea bream with ginger, citrus and chilli and sticky rice by James Tanner

Wild mushroom bruschetta with poached eggs and balsamic tomatoes by James Tanner

Wild mushroom fricassée on toast with wilted nettles by James Tanner