Turkey escalopes are nestled up against mustard mayo, crispy bacon, tomato and lettuce in this divine turkey BLT recipe from Matt Tomkinson. A sandwich to savour.

The use of rose water can be traced as far back as 1200 BC, and its popularity has not waned. Whether used decoratively or medicinally, in perfume or as fodder for romantic poetry, the rose remains a ...

This simple green papaya salad is inspired by som tam, and made with tart, unripe papaya and a sweet and sour tamarind and palm sugar dressing. The extra roasted peanuts will keep well at room ...

1 hour 30 minutes plus 3 hours for the broth ...

Phil Fanning cooks rhubarb sous vide in a delicious orange syrup. He serves the fruit with a silky-smooth baked custard, crystallised Jamaican ginger cake and a little candied orange zest for a ...

An ocean-going sea trout may feed like a salmon and swim like a salmon – but it will always taste like a freshwater river trout. Keep the seasoning simple and try and get as fresh a fish as you can.

A lemon tart is a beautiful thing, and the one served at The River Cafe is one of the most beautiful we've ever seen. Be sure to use the very best lemons you can find to create the filling.

The guinea fowl, originating from West Africa, made its way across Europe thanks to the Portugese, who began importing it from Guinea back in the 16th Century. In terms of flavour, it is not too ...

This salad is all about building layers of flavour, says Joe Fox, chef at Townsend Restaurant in London. A walnut and blue cheese dressing provides a base which Joe builds upon with blanched celery, ...