Raise a toast and celebrate with restaurant-quality food

Raise a toast and celebrate with restaurant-quality food
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Luxurious Lobster Thermidor

The perfect surprise for loved-ones near and far, Sabrina's letterbox-delivered chocolate orange brownies are given a grown-up twist: swirled through with nutty tahini and almonds. "I absolutely love combining chocolate and orange in cakes and desserts," she explains. "But the nuts and the wonderfully rich tahini really crank up the flavour while also keeping them lovely and soft.” Making eight generous slices, the brownies arrive beautifully decorated with pistachios, candied orange peel, and golden glitter. Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery Ingredients: Almonds (tree nuts), egg, sugar, butter (milk), dark chocolate (soybeans), orange, tahini (sesame), candied orange peel (sulphites), cocoa powder, pistachios (tree nuts), barberries, edible gold glitter, sea salt Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts.

Tahini & Orange Bejewelled Brownies

Rum &amp; raisin jam is layered with shortcrust pastry and almond-flavoured frangipane, then finished with toasted flaked almonds. “My father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for him,” Andi says. Delivered straight through the letterbox and making eight generous slices, it's perfect for treating family and friends. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery <meta charset="utf-8">Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts. Ingredients: Raisins, butter (milk), sugar, almonds (tree nuts), rum (alcohol), egg, flour (gluten), amaretto (alcohol), sea salt

Rum & Raisin Frangipane Tart

Angela Hartnett's autumnal feast takes inspiration from every corner of Italy. Begin with a selection of antipasti – best enjoyed with a glass of wine – including bright green nocellara olives, rosemary focaccia, and Milanese-style arancini made with saffron risotto. Then, an autumn salad of roasted squash, Lombardy gorgonzola, and bitter leaves. For the main event, there’s a hearty Florentine T-bone steak to share, served with herby salsa verde and rosemary roast potatoes. To finish, hazelnut sponge with a crunchy demerara topping, served with mascarpone and espresso cream.

Bistecca alla Fiorentina

Taco Fiesta

Start with tear-and-share flatbread and a moreish pistachio and feta dip that Sabrina warns is "pretty much impossible to stop eating." The lamb shank tagine takes its cues from North Africa, with a subtle Persian twist. Lamb shanks are slow-cooked until falling apart with warming cinnamon and cumin, along with handfuls of fruits and nuts. “Dried figs are intensely sweet, but they soften in the liquids of tagine,” says Sabrina. “The sweetness is balanced by the North African preserved lemon, while sour barberries are a nod to my own Persian background.” On the side, there's roasted aubergine in a honey rose harissa glaze topped with toasted sesame and butter pilaff. Save room for dessert – Sabrina’s decadent spiced cake is drenched in a toffee, coffee and cardamom sauce.

Slow-Cooked Lamb Shank Tagine

Let them know you’re thinking of them with this indulgent torta di nocciole. It’s based on a classic recipe from the north of Italy, where delicious hazelnuts grow in abundance. Made with freshly toasted hazelnuts, scattered with Demerara sugar, and finished with a glaze of chocolate, hazelnut praline, and shards of crushed feuilletine biscuit. The cake can be cut into eight generous slices and arrives straight through the letterbox. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 5 days from delivery Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts Ingredients: Sugar, flour (gluten), dark chocolate (soybeans), milk, hazelnuts (tree nuts), egg, rapeseed oil, sugar, coconut oil, praline paste (tree nuts), feuilletine (gluten, milk), baking powder (gluten), vanilla paste, cinnamon, sea salt

Italian Chocolate & Hazelnut Torte

Crisp methi mathri crackers are topped with a spiced chickpea puree, while classic prawn cocktail is served in lettuce cups and given a south Indian twist with a fragrant coconut sauce. Dip earthy beetroot croquettes into tangy ketchup, while samosas are stuffed with tender confit duck and served alongside a fragrant coriander chutney. Atul’s signature golden puff pastry pies are filled with tender chicken tikka masala.

Celebration of Kanishka

A warming seasonal hamper of Michel’s French favourites, perfect for fireside grazing or gifting to francophile friends. Savoury bites include Comté gougères, pork &amp; duck rillettes for spreading on warm baguette, and Gruyère &amp; caramelised onion pastry puffs. For sweet, enjoy silky coffee cream pots, sugary heart-shaped palmier biscuits, and passion fruit jellies to finish.

French Weekend Hamper

St. JOHN Crémant de Limoux 2023

Paul’s summer seafood feast begins with seared scallops on crispy potato hash, finished with a dollop of citrusy ponzu sauce. Next, meaty Cornish monkfish tail is served over a seafood stew inspired by the Mediterranean – clams, chorizo and chickpeas in a rich, paprika-spiced tomato ragu. It’s accompanied by a dollop of basil aioli and warm focaccia for mopping up the sauce. To finish, a summer pavlova: smashed meringue topped with compressed pineapple, passion fruit and whipped cream.

Med-Style Monkfish

Begin with house-made sourdough and butter, alongside Loire Valley Crottin goat’s cheese drizzled with honey, served with pickled red onion and roast sherry vinegar beetroot. Next, a French country classic: Provence-style daube of pork cheeks, slow-braised in veal stock until tender, with smoky lardons, chestnut mushrooms, tomatoes, and a splash of white wine. It’s served on a bed of buttery mashed potatoes. To finish, Michel’s take on sticky toffee pudding – topped with a tarte Tatin–style apple half – and served with tangy Chantilly cream. “It’s just so, so yummy,” says Michel.

Michel’s French Feast

A feast of autumn flavours from Angela Hartnett. Start with a salad of roasted squash, gorgonzola, and bitter leaves, served with rosemary focaccia (saving some for the saucy main course to come). Ox cheeks are slow-braised in Chianti until meltingly tender, served on creamy Parmesan polenta with a drizzle of salsa verde. To finish, torte di nocciole – a hazelnut cake with a crunchy demerara topping – served with espresso &amp; mascarpone cream.

Chianti-Braised Ox Cheeks

Paul Ainsworth’s fan-favourite seafood feast gets an autumnal update, beginning with his signature ‘Cornish’ rarebit: house-made sourdough spread with Marmite butter, tomato fondue, and a Cheddar-mustard mix, piped thickly on top and grilled until golden. It’s served with a warming onion velouté. Next, meaty Cornish monkfish tail drizzled with mussel and shrimp brown butter – inspired by the flavours of potted shrimp – finished with capers and briny samphire. "It's an absolute winner," Paul says. To finish, there's an elevated take on a British school-dinner classic: warm pineapple upside-down cake made with brown butter, served with caramel and vanilla custard.

Cornish Dayboat Monkfish

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Begin with twice-baked egg soufflés made with soft goat’s cheese, Cheddar and nutmeg, served just as they are at The Seafood Restaurant, with a thyme, goat’s cheese and double cream sauce. “It’s the perfect starter,” says Rick. Next comes a seafood-filled risotto with scallops, prawns and mussels, finished with garlic and chilli butter, parsley and lemon. For dessert, a Portuguese almond tart is given a Cornish twist and served with Rick’s favourite Cornish clotted cream.
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Stein's Autumn Table

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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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British-Iranian chef and food writer Sabrina Ghayour specialises in Persian and Middle Eastern flavours. She is the multi-award winning, bestselling author of several books including Persiana and the follow-up Persiana Everyday. Her recipes and work feature regularly in national newspapers and magazines, and she regularly appears on Saturday Kitchen, Sunday Brunch, Celebrity Masterchef and Great British Menu.

Sabrina Ghayour

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New Home

Send a little slice of chocolate-y joy straight through the letterbox with Sabrina's chocolate & tahini brownies bejewelled with pistachios, candied orange peel and golden glitter.