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Recipes > Courses > Small plates

Jessica Elliott Dennison’s sticky tomato and olive aubergine caponatas; photograph by Matt Russell

Make Jessica Elliott Dennison’s sticky tomato, olive and aubergine on toast

Cornerstone's potted shrimp crumpets

Make Cornerstone's potted shrimp crumpets

Bart van Olphen's pinto beans with cod recipe

Make Bart van Olphen's pinto beans with cod

Make Rosie Birkett's blackberry cured cod, fennel and candy beet remoulade; photograph: Jason Bailey

Make Rosie Birkett's blackberry-cured cod, fennel and candy beet remoulade

Make Diana Henry's burrata with citrus, fennel and olives; photograph by Laura Edwards

Make Diana Henry's burrata with citrus, fennel and olives

Make Darbaar's royal Bengal-style wild Madagascar prawns with scollops

Make Darbaar's royal Bengal-style wild Madagascan prawns

A recipe for Ischitana-style rabbit from The Silver Spoon's Naples and the Amalfi Coast; photography Simon Bajada

Make The Silver Spoon's Ischitana-style rabbit

Hawaiian-inspired sour sea bass with zingy grapefruit Ponzu dressing, mint and baby watercress. Photograph by Matt Russell

Make this Hawaiian-inspired sour sea bass salad

Natasha MacAller's prawns with a hibiscus, citrus and chilli crumb. Photograph by Manja Wachsmuth

Make Natasha MacAller's prawns with a citrus, hibiscus and chilli crumb

Oklava's sour cherry pearl parley

Make Oklava's sour cherry pearl barley

Semolina pancakes by Sumayya Usmani. Photography by Joanna Yee

Make Sumayya Usmani's malpura semolina pancakes