Meat starters fine dining

Sweetbreads can be a little intimidating if you’ve not prepared them at home before, but they are a lot easier to cook than you might think – and a real treat. Here, they’re served with a black pudding crumb, spiced carrot purée and a salad of pickled fruits and vegetables.

Confit Pork Belly

A BLT like you've never seen before, these little spheres contain meltingly tender pulled pork, served with baby gem lettuce and a crisp tomato slice. A brilliant mashup of low-and-slow American barbecue flavours, but served as a refined dinner party snack or starter.

What a treat to sit down for a 7 course meal! It’s wonderful to enjoy a feast with family or friends. Many people choose fine dining restaur...

Learn what an amuse bouche is, how it differs from a canape and why restaurants serve them! Also included are recipe ideas, appetizers and spoons!

The creation of this dish is a labour of love, but it’s well worth all the effort. The combination of the citrusy sweetness of the blood oranges and the bitter crunch of the chicory, creates the pe…

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following roast duck breast, mushroom tortellini and lapsang souchong recipe a try? I wanted to do a duck dish, thinking of Chinese tea. I thought Lapsang would go, with its smoky, peaty quality, reminiscent of whisky barrels. Maple has some of those qualities, and mushrooms echo the earthiness. serves 6

Rose veal fillet is cooked to perfection using sous vide, before being seared and served with a deeply savoury onion and beer purée.

The Michelin guide remains one of the world’s leading authorities on restaurants and fine dining. Although the judges' criteria are a closely-guarded secret, the techniques they praise are well-known – and the good news is that many are easily replicated at home. Discover our top tips to achieve Michelin-star cooking in your own kitchen.