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  • Broad bean and anchovy salad

    Broad bean and anchovy salad

    Snap-fresh broad beans and chicory feature in Arthur Potts Dawson’s simple and elegant starter

  • John Dory with caramelised chicory

    John Dory with caramelised chicory

    Dylan McGrath, head chef at Mint in Dublin, makes a seasonal fish dish bursting with the exotic flavours of chicory, blood orange, coriander seeds and poached black grapes

  • Aubergine with chilli sauce

    Aubergine with chilli sauce

    Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

COMMENTS MADE

  • On Lily kwok's curry:

    Posted on 7th of November 2008

    I made this and served it using squirrel instead of chicken .It was scrumptious!!!