These cheesy buns are delicious slathered with salted butter when they're still warm from the oven. Recipe from Cornish dairy Trewithen.

River Cottage chef Hugh Fearnley-Whittingstall shares this recipe from his latest book with Falstaff.

These light and crumbly biscuits are scented with bitter orange and delicately spiced with cardamon and fennel seed.

The recipe from the blog “The Palatable Life”, for the cinnamon cookies as seen in the Gilmore Girls.

Chef Franck Garanger reveals his recipe for Wagyu beef tataki with wakame salad and smoked Kampot black pepper.

The aromas of this Scottish classic have been adapted for the Christmas season.

Julian Kutos reveals his recipe for the perfect chilli with a hint of cocoa.

Sardines marinated in onions, refined with olive oil, raisins and pine nuts.

These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of Switzerland.

A good Ash Reshteh has to be thick enough that the spoon gets stuck in it. But only good things are allowed in: herbs, beans, pasta, onions and soured milk.

The more stylish offspring of the sauté potato and the potato crisp, game chips are the traditional accompaniment to roast game birds. They also make a delicious alternative to French fries.

The world of homemade granola is just a moment away – well, 30 moments to be exact. Ben Colvill shows how this is possible.

This recipe is the result of the gangster Lefty's attempt to cook real French Coq au Vin in Donnie Brasco.

A crunchy vegetable salad refined with nuts and cranberries.

Severin Corti presents a recipe for a spring-fresh tabbouleh inspired by Lebanese cuisine, only incomparably crunchier and a little more refined.

Sepp Schellhorn says: "If I could make a wish, I want this to be my very last meal. I really love cauliflower and broccoli more than anything."

This recipe is for an Israeli-style hummus à la Severin Corti.

Chestnut recipes do not have to be complicated to taste delicious...this salad is quick and easy, especially since the chestnuts are pre-cooked and peeled.

This coffee-chestnut creation tastes like autumn in a glass.

It is easy to forget how often chestnuts can be used to spruce up the most opulent winter dishes.