‘Tis (nearly) the season so I’m sharing my recipe for bitter chocolate tart below, perfect for a little indulgence.  Photographer: Des Willie

(...) season, after all! I’m sharing my recipe for bitter chocolate tart below, perfect for a little indulgence(...)

(...) as hard as they look to make. Find out more about them, and get the recipe in full, at www.forkful.tv.

Thai fishcakes. Photograph: Harry weir

To make the fishcakes, remove the tough veins from the Kaffir lime leaves and chop the leaves very finely with a knife. Add them to the bowl (...)

A simple celeriac ‘rice’ cooked in just a little butter and water. Photograph: Aidan Crawley
Celeriac Rice

To make the celeriac rice, first blitz the celeriac to a crumb-like texture in a food processor. In a large pot, melt 25g butter before adding two to(...)

If serving this as a canapé, allow for three canapés each and 10g per spoon. Photograph:  Harry Weir
Crab and apple bites

(...) canapés each and 10g per spoon. This recipe makes enough canapés for a party of 16 guests. Alternatively(...)

This beef stew is “dirty” in the sense we Irish use the word – with something of a diamond-in-the-rough quality to it, thanks to copious red wine and a hint of cinnamon. Photograph: Aidan Crawley
Dirty Beef Stew

Start by browning the beef in the olive oil and then set it aside. Next, sweat the onions and carrots in the leftover juices, along with the bay leaf(...)

Don’t overcook the peas, or you will lose the vibrant green colour. Photograph: Harry Weir
Pea and mint soup

Heat the stock in a medium-sized saucepan. In a separate medium-sized pot, melt the butter over a gentle heat and add the banana shallot(...)

 An activist stands next to an effigy of the Eiffel Tower bathed in green light in front of the Brandenburg Gate ahead of climate change marches scheduled for this weekend  in Berlin. Photograph: Sean Gallup/Getty Images

(...) be a recipe for disaster. As delegates nearly froze to death in Copenhagen more than 120 world(...)

You can skip the rolling stage of this recipe and simply serve it as risotto, to serve eight as a starter or four as a main course. Photograph: Harry Weir

(...)recipe to my guests. One of them was very quick to correct me, saying rather forcefully that this recipe(...)

To serve, spoon two teaspoons of the salsa over each mussel.  Photograph: Harry weir
Mussels with tomato salsa

Wash the mussels in cold water. Scrub off any rough barnacles and pull off the beard. Discard any that are chipped or open. Soak in cold water (...)