A vegetarian Indian dish and custom-made chocolate box are among our latest recipes.

Mains

Giorgio Alessio from Lanterna made Piedmontese-style agnolotti filled with wild Scarborough sea bass, and a velvet crab sauce.

Get his sea bass agnolotti recipe

Minal Patel from Prashad made vegatable dum biryani.

Get his vegetable dum biriyani recipe

Desserts

Andrew Nutter from Nutters made a chocolate sweet box.

Get his chocolate sweet box recipe

Tom Van Zeller from Van Zellers made Armagnac parfait, caramelised quince, cob nut praline, Agen prune purée, Lapsang Souchong jelly, plum crisps and sorbet.

Get his Armagnac parfait and plum sorbet recipe recipe

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