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What flavour defined your 2025? That’s the question we put to an exceptional panel of food experts and TASTE contributors.

“I love a lemon poppy seed moment. Especially when it’s adding to something I really love, like this amasi cheese. Here, we served it up with my giant bagel, but you can also smear it thickly on toast ...

1. To make the dressing, thinly slice the red onions lengthways. Add to a bowl, along with the red wine vinegar, olive oil, salt and lots of black pepper. 2. Crush the olives with the base of a glass ...

1. Preheat the oven to 160°C. Season the lamb well, then rub with the olive oil, garlic and rosemary. Roll and tie securely with kitchen string. 2. To make the jus, heat the olive oil in a heavy-based ...

1. Preheat the oven to 180°C. Place the gammon in a large saucepan and cover with water. Add the cloves and bring to a gentle boil, then simmer for 1–1½ hours, depending on its size. Remove the gammon ...

800 g medium potatoes 4 T olive oil sea salt, to taste 200 g pork skin, scored and chopped into small pieces 1. Preheat the oven to 200°C. Peel the potatoes and slice very thinly (about 2–3 mm thick).

1. Mix the crème fraîche, chives, caviar, a squeeze of lemon juice and sea salt. Taste and adjust the seasoning, then set aside. 2. Steam or boil the prawns, crayfish tails and langoustines until just ...

1. Preheat the oven to 180°C. To make the sauce, melt the butter in a saucepan and stir in the flour. Add the remaining ingredients and whisk over a medium heat until thick and smooth. 2. Place the ...

1. Prepare the jelly according to package instructions. Pour into a trifle bowl and chill for 4 hours or until set. 2. Place the strawberries, raspberries, sugar and water in a saucepan and bring to a ...