Salted caramel and peanut truffles - David Everitt-Matthias
This stunning dessert from David Everitt-Matthias is a cacophony of exciting flavours, pulled together harmoniously by a rich chocolate and brown butter ganache
David Everitt-Matthias's dish is not for the faint-hearted, but the bold flavours of liquorice and bergamot make this an unforgettable dessert
David Everitt-Matthias' scallop recipe may be a challenge, but the result is truly devastating: succulent scallops, crystal clear broth, cured pork jowl and smoky leeks
20 best summer holiday recipes: David Everitt Mathias' apricot, basil and orange clafoutis
Chocolate and brown butter ganache, coconut, avocado ice cream - David Everitt-Matthias
These truffles, made with crunchy peanut butter, salted caramel and rich milk chocolate prove that these ingredients are indeed a match made in heaven.
This pastille recipe, using beetroot syrup, by David Everitt-Matthias makes a wonderfully inventive petit fours.
David Everitt-Matthias' stunning orzotto recipe is a cornucopia of delights, with goat's cheese nestling against crispy Jerusalem artichoke skins and parsley and peanut pesto
Dived scallops with charred leek, onion broth, pink purslane by David Everitt-Matthias
Quirky after-dinner petit fours from David Everitt-Matthias include some interesting ingredients