Our recipes

The recipes in the RAF100 Cookbook have been meticulously put together by our team of professional chefs and serving members of the Royal Air Force. Spanning the globe, much like the Royal Air Force, the dishes range from French Navarin of Lamb and Indonesian Beef Rendang to James Martin’s delicious Japanese Crispy Breadcrumbed Squid. All of the food has been cooked by former Royal Air Force Chef Stu Harmer and photographed by Sgt Nige Green and his team.