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.

To celebrate the release of the Allinson brown batch loaf with the flavour of sourdough we have a fantastic recipe for Apple Charlottes incorporating the new loaf.

For those of us for who need more than a few sporadic bursts of heat to convince us it’s not still winter, we have a fantastically summery salad recipe courtesy of Parmigiano Reggiano.

It’s the glorious twelfth! If you’ve bagged a grouse here’s two great recipes to make sure you do your bird proud. One from Boisdales and one from Charlottes

Look ahead to the Bank Holiday and start planning a wonderful weekend with your family and friends. Whether sunshine or showers these delicious tuna steaks can be sizzled on the barbecue or you can take shelter inside and cook them on the grill. Marinate fresh tuna steaks in bottlegreen’s aromatic lime cordial and olive oil before speedily cooking on either side. Serve with a spicy salsa of crunchy cucumber and red onion combined with fiery red chillis, coriander and zesty lime cordial to add some zing to this Mediterranean inspired summer lunch.