[WATCH]  Burrata, prawn and truffle risotto
Burrata pairs well with prawns but as seen on Gourmet Challenge, a drizzle...
[WATCH] Pan fried meagre with chicken butter sauce and asparagus
As seen on the first episode of the second phase of Gourmet Challenge, Chef...
Calamari stuffed with tuna and anchovies
There are many versions of stuffed calamari. Kurt Cassar's filling includes...
Seabass served on octopus ragu
As seen on Gourmet Challenge, you can now create Noel Paris' seabass...
Zucchini pancakes with sour cream and smoked salmon
As seen on Gourmet Challenge, Gordon Mayo's fluffy zucchini...
Meagre and spring veggie pie
Celebrating the best of spring's vegetables with Edward Diacono's...
Cured salmon with pickled beetroot & Dijon cream
Beetroot cured salmon makes an impressive looking starter on any dinner...
Scallops with tomato confit and chickpea truffle cream
In this dish, scallops are tossed on a creamy chickpea truffle sauce and served...
Octopus stewed in red wine
This tender, succulent octopus is cooked slowly in a red wine sauce and...
Tuna and spinach pie
Turning a can of tuna into a delicious meal
Sea bass with stir fried pea shoots & cress salad
Sea bass is perfectly paired with a celebration of microgreens 
Chargrilled Bazuk (Bronze Bream) with fennel salad
Debbie shows us the easiest way to cook Bronze Bream and the lemon and...
Hobż biż-żejt salad
The sky's the limit when making a tuna salad... here Keith uses Bullet...
Mussel chowder
Mussels are a great source of nutrients and taste fantastic in Keith...
Moules Mariniere
Bring a taste of France to your table with this quick and classic French...
A selection of arancini
Arancini are fried rice balls coated with breadcrumbs, said to have...