Chicken, Tarragon & Wholegrain Mustard Gnocchi and Red Wine Vinegar and Pineapple Souffle with Maille Mustard and Pineapple Sorbet were created especially for Maille by Claude Bosi, the two Michelin star chef at Hibiscus.

Looking for something to make for dinner this week? Why not try Philly Hero Nicola Bryans’ meatball linquine recipe using Philadelphia cream cheese. With meatballs, cream cheese and pasta this recipe has all the hallsmarks of the perfect comfort cooking.

Whip up a treat this Christmas and serve a great British trifle with a modern twist. Developed by Will Torrent, award winning patissier &chocolatier and rising celebrity chef, this delicious festive favourite is sure to excite everyone’s tastebuds.

Celebrate Halloween this October with two sensational taste bud-tingling cocktail recipes courtesy of Covent Garden’s leading cocktail bar, Dirty Martini.

You’ve read the article about Vivek Singh’s Masterclass for the AMEX ‘Be Inspired’ campaign, now read the recipe for Vivek’s Indian version of British favourite, fish and chips.

One lucky Foodepedia winner and a friend recently won a competition to attend a cookery course hosted by Olives from Spain. Here’s your chance to impress others (and yourself) with a delicious sea bass recipe using Spanish olives.

Paul Merrett has created an exclusive recipe of creamy garlic rabbit casserole, which matches perfectly with Cono Sur Pinot Noir

In celebration of National Cupcake Week, a stupendous recipe for Beetroot and Vanilla Cup Cakes courtesy of lovebeetroot.co.uk.

To demonstrate just how easy it is to enjoy irresistible, pure vanilla flavour in your cupcakes, vanilla specialist, Nielsen-Massey, has teamed up with Xanthe to bring you this mouth wateringly good recipe. The secret ingredient? Nielsen-Massey Vanilla Bean Paste, made using only the finest vanilla pods from Madagascar, and the ideal ingredient that will make every bite taste delicious.

If there is a cake which evoques my childhood memories, Pão-de-Ló is the one at the top of my list. A glorious yet simple sponge cake, fluffy and light like a cloud and canary yellow. A traditional recipe of Conventual origins, a time of egg yolk surplus due to the high usage of whites in the daily errands of nuns and monks.