Great british chefs

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

William Drabble's pan-fried John Dory recipe is served with mussels, apples and celeriac for a wonderful autumnal dish.

This wonderful savoury tart recipe combines creamy goats cheese with the sweetness of figs and savoury onions. Marcello Tully's Goats cheese tart recipe is one to love

Try out the best, crispiest chip recipe in the world from Tom Booton, chef at The Grill at The Dorchester.

A selection of the best pig cheek recipes from Great British Chefs, including tarts, stews and dinner party favourites.

Martin Wishart's unexpected starter combines the meaty flavour of pigs trotters with Madeira, five spice and Worcestershire sauce.

A collection of oxtail recipes from the UK's best chefs including oxtail and celeriac lasagne and sirloin of beef with braised oxtail

This simple pork belly starter recipe combines sweet and tart crab apples with the uniquely numbing heat of Sichuan peppercorns.

This fiery beef tartare recipe is packed with Asian flavours, including Chiu Chow chilli oil, soy sauce and mirin. With a soy-marinated egg yolk on top, it's a wonderful starter full of punch and zing.

Richard Bainbridge serves up a stunning baked cod recipe, topped with seaweed butter before cooking for a pleasantly salty, umami finish. A simple lettuce and pea fricassee and new potatoes make great accompaniments, along with an unusual mint Hollandaise that he makes with rapeseed oil, instead of the customary clarified butter.

This vegan gnocchi dish is jam-packed with the rich, deep and earthy flavours of autumn. The gnocchi are made with chestnut flour before being coated in a silky, creamy mushroom velouté and seasonal wild mushrooms.

The festive winter flavours of goose, sprouts, chestnuts and apple are reimagined in this beautiful vindaloo dish from chef Will Bowlby. The goose breast is served alongside a fried potato cake with confit goose leg, a sprout and chestnut thoran (a stir-fried dry curry dish from Kerala) and a blitzed apple chutney – all on a bed of tangy vindaloo sauce.

Just because you're stuck inside doesn't mean you can't treat yourself to something special, like these Michelin-starred chef approved comfort dishes.

These fantastically fiery fritters are packed with vindaloo-spiced shredded pig's head and Goan sausage, which is similar to the chorizo Portuguese colonisers introduced to the southern Indian region. The spiced apple chutney on top provides a contrasting sweetness.

Cooking sweetbreads sous vide is a guaranteed way to serve them at their best. After cooking them to perfection, chef George Farrugia fries them in breadcrumbs bolstered by Berkswell (a hard ewe's milk cheese from the West Midlands) and places them on a bed of green beans, hazelnuts and a verdant watercress velouté.

Also known as crème anglaise, learn how to make a delicious homemade traditional British custard with Great British Chefs

A beautifully crisp, golden exterior holds a centre of comforting mashed potato filled with rich pork mince in Jose Pizarro's Bermondsey bomb recipe – a spin on the classic Catalan tapas La bomba de la Barceloneta.

Chantelle Nicholson serves up a stunning slow-roasted aubergine recipe, served with a luscious white bean purée and tangy tamarind sauce for a delectable vegan dinner party dish.

John Dory is grilled and served with a mildly spicy tomato and clam sauce in this Nathan Outlaw dish.