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Using up your leftover turkey and that bit of stilton you’ve got in the fridge has never been so exciting. Thanks to Chef Adam Gray for this delicious recipe.

A very special Caribbean treat shared with us by Chef Jodi Jenni from Jam Rock. This delicious recipe uses Scallops and Mellow Yellow Rapeseed Oil, and lots of vibrant Caribbean flavours. Farrington Oils and Jamrock foods present Caribbean Scallop Curry.

Hand dived scallops and roasted cobnut salad, maple syrup dressing. Kindly shared by Chef Adam Gray.

A very refined, deliciously fishy take on the BLT. The Crispy Mackerel BLT Recipe kindly provided by Chef Adam Gray.