Crispy Duck Salad
Chef Hawksworth's recipe was inspired by London's Chinatown.
Dark Chocolate Fondant With Burnt Orange Compote
This elaborate dessert has been a hit since its 2011 debut on the opening menu at Vancouver's Hawsworth restuarant.
Spaghetti With Clams
Chef David Hawksworth shares the recipe for one of Nightingale restaurant's most popular dishes.
Roasted Delicata Squash Salad
Chef David Hawksworth's tops roasted squash with crumbled feta for creaminess, toasted almonds for crunch and pomegranate seeds for acidic pop.
Roasted Brussels Sprouts With Pine Nuts
The secret to tasty brussels sprouts is a "hard roast".
Roasted Cauliflower With Green Harissa and Sunflower Seeds
Chef David Hawksworth's healthier version of a creamy cauliflower gratin packs heat with its brightly-flavoured green harissa.
