Celebrity Island with Bear Grylls
Simon Rimmer bakes pineapple bread with coconut frosting
Cooking chicken in this way not only gives you a gnarly, flavour-packed outside and extra-crispy skin, but also speeds up the process, helping to keep the meat super-juicy and tender. Served up with fresh herby pesto and peppery rocket.
Simon Rimmer cooks cauliflower tikka kebab
This punchy pasta is all about celebrating beautiful, sustainable prawns, squid and scallops. Cooked to perfection in garlic, chilli and a good splash of white wine, then finished off with a sprinkling of fresh parsley, it’s a seafood-lover’s dream!
Simon Rimmer cooks crispy kale fries with tahini chilli dip
Mixologist Carl Brown makes three cocktails that are perfect for a picnic
Nisha Katona cooks a vegan Indian brunch, with a pumpkin curry, greens and an IPA rice
Simon Rimmer cooks caramel whoopie pies
Simon Rimmer makes poached salmon and prawns with green goddess potato salad
Simon Rimmer cooks smashed chicken pâté on toast