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Chef's Table
Tom Aikens and Baldo Pellegrini in the Forno kitchen.
A Fine Collab in London: foodies come together for one delicious night
Discover what happened at the launch of A Fine Collab London and how you can keep the party going with an exclusive discount and a recipe
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Easy
1H 30MIN
Colomba with chocolate mousse, bananas and chocolate curls by Alessio Magistro
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Colomba with chocolate mousse, bananas and chocolate curls.
Easy
20MIN
Tomato carpaccio with mountain flowers by Paolo Griffa
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Tomato carpaccio with mountain flowers.
Easy
1H 50MIN
Sunday fried meatballs by Alessio Magistro
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Sunday fried meatballs.
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Easy
1H 20MIN
Tortiglioni with vegetable cream, fondue and fried artichokes by Alessio Magistro
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Tortiglioni with vegetable cream, fondue and fried artichokes.
Medium
1H 55MIN
Asparagus tortelloni by Lorenzo Manosperti
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Tortelloni with asparagus.
Jesse Burgess holding an elegant dish in a restaurant.
New documentary explores frenzy of Michelin-star chasing
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Easy
1H 12MIN
Puff pastry pizzas with tomato and pesto by Alessio Magistro
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Puff pastry pizza with tomato and pesto.
Easy
40MIN
Strawberries, peas, mascarpone and chocolate by Lorenzo Manosperti
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Strawberry, pea, mascarpone and chocolate dessert.
Easy
2H 0MIN
Italian-style Sunday roast by Lorenzo Manosperti
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Sunday roast.
Medium
2H 0MIN
Fried pizza with vitello tonnato by Lorenzo Manosperti
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Fried pizza with vitello tonnato
Medium
30MIN
Meringue, pandoro and red berry coulis by Josefina Zojza
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Meringue, pandoro and red berry coulis.
Easy
40MIN
Spaghetti with beetroot cream and a hint of the sea by Josefina Zojza
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Spaghetti with beetroot cream and a hint of the sea.
Easy
1H 0MIN
Crunchy panettone with mortadella mousse by Josefina Zojza
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Crunchy panettone with mortadella mousse.
Venison dish in a dark bowl.
How to cook game at home (according to chefs)
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Chef Calum Montgomery in the garden.
Dine like a local: chef Calum Montgomery’s guide to Skye
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