The single dish you have to try from every UK restaurant with 2 or more Michelin stars

Throughout the spring and summer months, the gardeners at Belmond Le Manoir pick as many as 150 courgette flowers each day. This vibrant plate of vegetables represents the full cycle of spring. The courgette flower is stuffed with garden peas, baby courgettes, mint, marjoram and extra virgin olive oil. The dish is now named after head-gardener, Anne Marie Owens.

Cost: £170 as part of the three-course Specialities Menu.

Tomato, garlic, cuttlefish, tripe, thyme, veal stock, and white wine make up this ultimate comfort food. Served with a herb salad, and a slice of cake to mop up the juices, this gratin holds many fond memories for Bosi whose grandma used to cook it for the whole family.

"It's a dish I cook myself at the restaurant as there isn't a recipe for it!" Bosi said.

Cost: £24 as an entrée on the à la carte menu, or £85 as part of a three-course tasting menu.

This looks like a clementine, but don't be fooled.

It's actually a sphere of smooth, creamy chicken liver parfait encased in a mandarin oriental gel and served with chargrilled sourdough.

The dish is inspired by medieval banquets, when food was used as a form of humour and entertainment. Chefs played tricks, carefully disguising balls of mince meat as apples by painting them with green or orange paste and disguising them in great fruit bowls. This modern-day equivalent is just as fun and insanely delicious.

Cost: £21 as a starter on the à la carte menu, or as part of the five- to nine-course lunch and dinner tasting menus which range from £145 to £225.

Delicate and savoury crab meat is pitted against the sweet tang of granny smith apples, mint jelly, and curry powder in this elegant, teacup dish.

Cost: £125 as part of the eight-course tasting menu.

An extra large, extra tender scallop is marinated in tandoori spices and yoghurt, then seared. It's served with carrot and citrus chiffon and Timut pepper reduction.

Cost: £95 for five courses from the à la carte menu, £130 for seven courses, or £175 as part of the 10-course Inspiration Menu.

Chef David Everitt-Matthias sources his scallops from Scotland. The dish is a play on sweet, sour and bitter — the sweet coming from the scallops, the sweet-sour from the miso glaze, and bitterness from the turnips.

Cost: £54 for two courses from the à la carte menu, or £68 for three courses.

The Soufflé Suissesse — a soufflé melted gruyére and a rich cream sauce — is Le Gavroche’s signature dish and has been on the menu since it opened 50 years ago. According to staff, it is the most popular item, and lots of customers say they visit just to try that dish.

Cost: £170 as part of the nine-course tasting menu, which includes coffee and petits fours.

Deep, earthy artichoke broth and smokey, runny egg yolk.

Cost: £145 as part of the seven-course tasting menu.

Turf sent over from County Derry in Northern Ireland — the childhood home of chef Shauna Froydenlund — is used to smoke the trout in this starter. The slow smoking process is said to give the dish a unique depth of flavour.

Cost: £55 as part of the five-course lunch menu.

Rich and meaty monkfish and fleshy aubergines are partnered with the sharp and bitter lemon purée for an all-round flavour profile.

Cost: £145 as part of the eight-course tasting menu.

Raby Hunt's razor clams and almonds are poached in butter at 50 degrees centigrade and served with brown shrimp, celeriac (pickled and puréed), girolle mushrooms, and samphire.

Cost: £110 as part of the 12- to 15-course set tasting menu or £125 at chef's table.

Andrew Fairlie's lobsters are sourced from the cold, deep waters off the Orkney islands north of Scotland. The meat is removed from the shells, which are then smoked over whisky barrel wood chips for five to six hours. The meat is returned to the shells then roasted again before serving.

Cost: £155 as a part of the eight-course tasting menu, or £110 as a part of the three-course à la carte menu.

Reportedly nicknamed "Gordon’s favourite" by the restaurant's staff, this bundle of fresh seafood encased in pasta has gained a permanent place on the restaurant's menu thanks to its popularity.

Cost: £110 for three courses from the à la carte menu, or £145 as part of the seven-course Menu Prestige.

Restaurant Nathan Outlaw serves a menu focused on Cornwall's sustainably caught fish. This fillet of gurnard swims in a pool Porthilly sauce — a rich combination of Porthilly shore crabs, fish stock, and tomatoes.

Cost: £130 as part of the eight-course tasting menu.

Wild Scottish hare is plated up as loin, rillette, blood pudding, and tartare and toast. The plate is garnished with chocolate and vinegar sauce, then dusted with grated 70% bitter chocolate.

Cost: £95 as part of a seven-course tasting menu, or £110 as part of a 10-course tasting menu.

This dish, by chef Pierre Gagnaire’s signature dish, is found in all his restaurants. It comprises roasted langoustine with lentils and apples, grilled langoustine with burnt avocado and honey, langoustine consomme with chantilly cream and horseradish, langoustine tartar with salmon eggs and vodka granite, langoustine mousseline with manzanilla and duxelles.

Cost: £50 as a starter from the à la carte menu.

The Araki wouldn't tell us a dish, which fits with their style, as guests don't choose what they are served. The photo above shows one potential dish: fatty tuna marinated in soy is topped with buffalo mozzarella, cherry tomatoes, avocados, an egg yolk, and ulta-rare Alba truffle.

Cost: £300 for the nine- to 11-course tasting menu.

This dish is a signature of chef Heston Blumenthal's most famous dishes of all time, who runs The Fat Duck.

The dish, which resembles an edible beach, features sand made from tapioca maltodextrin flavoured with miso oil, anchovies, seaweed infused foam, yellowtail fish, octopus, and mackerel. It's served with an iPod hidden inside a seashell that plays out the sounds of the sea as you dive in.

Cost: £325 as part of the 15-course tasting menu.

This glazed omelette is a mainstay of the Hand and Flowers menu, and has been on the menu since day one.

Cost: £16 as a starter on the à la carte menu.

The two ingredients are meant to combine richness and earthiness, to create a flavour profile reminiscent of the countryside.

Cost: £145 as part of the eight-course tasting menu.

The Waterside Inn's menu changes every four months, with the seasons. This dish is meant to combine fresh and ziny ingredients to cleanse the palate.

Cost: £42.50 as a starter on the à la carte menu.

Chef Yoshinori Ishii’s signature dish, and a permanent fixture on Umu's menu, the dish is meant to be a combination of sweet, soft and salty flavours.

Cost: £32 as a starter on the à la carte menu.