Alex Claridge creates his high-brow take on a Big Mac using bavette of beef tartare, charcoal oil, cheddar custard, shallots and gherkin ketchup, topped with UK fresh herb supplier Westlands' nasturtium flowers and a chicken wafer.

Find out how to make it: https://www.thestaffcanteen.com/chefs-recipes/1555315763-7068-Big-Mac

Birmingham is known for being the butter chicken's birthplace, but sadly, according to the chef, there as many good interpretations of it as there are bad ones. This inspired his signature 'Not Another Fucking Balti' dish.

Here's the recipe: https://www.thestaffcanteen.com/chefs-recipes/Not-Another-F---ing-Balti--NAFB-

Finally, The Wilderness head chef Stu Deeley creates a blood orange mille-feuille with layers of caramelised filo pastry, yogurt and miso crémeux, blood orange three ways, served with a sorbet and topped with apple marigold cress and flowers.

Find out how to make it here: https://www.thestaffcanteen.com/chefs-recipes/Blood-orange

Read more about Alex and the concept behind The Wilderness: https://www.thestaffcanteen.com/Britain-s-Got-Talent/alex-claridge-chef-owner-the-wilderness

Find out what Westlands have to offer: https://westlandsuk.co.uk/

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