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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

Make Hampstead Kitchen's labneh balls; Photography by Charlotte Hu

Make Hampstead Kitchen's labneh yoghurt cheese balls

Bäco's creamy romanesco soup with grapefruit, nigella, and fresh horseradish; photography by Dylan + Jeni

Make Bäco's romanesco soup with grapefruit, nigella and horseradish

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

A recipe for artichoke gratin by Emma Spitzer

Make Emma Spitzer's artichoke gratin