Collated from nearly 1,700 recipes on www.catererandhotelkeeper.com, we present the top 50 most viewed recipes this year, from top chefs including Gordon Ramsay, Angela Hartnett, Marcus Wareing, Marco Pierre White and many more. Taking the top spot, with more than 17,000 views, is Martin Blunos's version of the blini, which was first published as part of his masterclass in 2002.
1 Basic blini recipe - by Martin Blunos >>
2 Harvey’s Lemon Tart, by Marco Pierre White >>
3 Fillet of sea bass baked with olive oil, basil and thyme with a rich tomato sauce >>
4 Beef Wellington - by Brian Turner >>
5 Gordon Ramsay's panaché of roasted scallops on a bed of cauliflower purée with white raisin vinaigrette >>
6 Masterclass: Macaroons >>
7 Crème brulée, jus granny smith - by Gordon Ramsay >>
8 Marco Pierre White prepares lobster with sauce vierge >>
9 Tom Kitchin's roasted monkfish wrapped in pancetta >>
10 Slow-roasted lamb shank with redcurrant and rosemary jus on chive mashed potatoes - by Chris Bangs >>
11 Skate - a masterclass (Simon Hulstone) >>
12 Chicken curry kapitan, by Rick Stein >>
13 Tuna tatare, by Joel Antunes >>
14 Ballotine of salmon - by Robert Reid >>
15 St George's mushrooms on toast, by Gordon Ramsay >>
16 Griddled lamb chops - by Marcus Wareing >>
17 Traditional Welsh cawl (lamb and vegetable soup) by Bryan Webb >>
18 Slow-cooked Duck with Duck Fat Chips and Gravy, by Tom Kerridge >>
19 Slow roasted shoulder of lamb - by Henry Harris >>
20 John Campbell chips masterclass >>
21 Rick Stein's fish cassoulet >>
22 Steamed dim sum >>
23 Pan-fried scallops with celeriac purée and truffle vinaigrette, by Michael Caines >>
24 Fillet of beef en croute a la bisontine with sauce bearnaise, from the Roux Scholarship 2010 >>
25 Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope >>
26 Masterclass - potting meat and fish with James Mackenzie >>
27 Stir-fried salt and pepper squid with red chilli and spring onion - by Rick Stein >>
28 Boiled egg and soldiers - by Martin Blunos >>
29 Slow-roasted fillet of Scotch beef- by André Garrett >>
30 Pork and black pudding with mustard mash, spinach and an apple butter sauce - by Philip Storey >>
31 Confit of English lamb shoulder, tomato and black olive sauce, and mash >>
32 Black Forest in a glass, by Andreas Antona >>
33 Slow-cooked Cornish lamb shoulder 'boulangère', confit of tomato & courgette, smoked anchovy jus, by Chris and Jeff Galvin >>
34 Slow-cooked pork belly with crab apple jelly and caramelised damsons, by Madalene Bonvini-Hamel >>
36 Pork Wellington - by Patrick Roubequet >>
35 Dan Lepard's bread roll masterclass >>
37 Masterclass: Wild garlic >>
38 Coconut Textures - By Agnar Sverrisson, head chef, Texture >>
39 Roasted loin of venison with Savoy cabbage and venison jus - by David Dempsey >>
40 Cream of mushroom soup with chives and toasted croutons, by Todd Humphries >>
41 Baked red pepper >>
42 Slow-cooked pheasant, Pink Fir fondant potatoes and celeriac cream >>
43 Angela Hartnett’s scallops with pumpkin purée and candied walnuts >>
44 Masterclass: custard tart with Anthony Demetre >>
45 Rabbit ballotine, caramelised cauliflower, vegetables a la Greque >>
46 Celeriac velouté, girolles à la crème, sautéd cocks' kidneys >>
47 Pheasant Crown Stroganoff, by Brian Turner >>
48 Glynn Purnell masterclass – Monkfish >>
49 Gordon Ramsay's tarte tatin of pears >>
50 English Meat Pie - by Michael Connor >>