Molecular cookery is a tricky thing to define - sometimes referred to as experimental cookery, often going under the guise of 'modernist' cuisine, some have rejected the term, shying away from its scientific connotations. Although many dishes in this collection are not entirely molecular, they demonstrate the reach that the movement has had - an occasional gel as an accompaniment, or a foam in the place of a sauce, perhaps.

Bring a little molecular magic into your kitchen with these inventive recipes, including Phil Fanning's Lancashire hotpot, Colin McGurran's quail in the woods, and a deconstructed hot toddy from Adam Simmonds.