Roasted wood pigeon with confit pigeon pithivier, mushroom fricassee, kale and red wine-baked figs Ingredients

White onion and thyme velouté Ingredients 100g unsalted butter 50ml vegetable oil 6 large white onions, finel

Twice-baked cheese soufflé Serves: 15 Ingredients melted butter to line moulds grated parmesan to line moulds

Roast grouse, peach and feta salad Serves: 4 Ingredients 150g marinated feta in oil, garlic and thyme (retain

Apple and cardamom tart Ingredients [b]Pastry:[/b] 225g plain flour 120g soft butter 1 egg pinch salt 1-2 tbsp

Almond Butter Ingredients 350g whole almonds salt honey Instructions Preheat oven to 180C/ Gas 4, lay almonds

Pear Butter Ingredients 2kg ripe pears 400g (approx.) sugar 1 tsp grated orange zest 1/4 tsp ground nutmeg 4 t

Cherry and Almond Cake Author: Anna Hedworth Ingredients 2 handfuls cherries 150g butter 225g self-raising flo

Pickled Cherries Author: Anna Hedworth Serves: 1 Ingredients 500g cherries 350ml white wine vinegar 400g caste

Spanish tortilla Author: El Paso, Jesmond Serves: 16 Ingredients 2 white onions 6 garlic cloves 10 eggs salt f

Chorizo and black pudding croquettes Author: El Paso, Jesmond Serves: 8 Ingredients 100g chorizo 200g potatoes

Steak ribeye with chimichurri Author: El Paso, Jesmond Serves: 4-6 Ingredients 110ml red wine vinegar pinch sa

Lamb meatballs Author: El Paso, Jesmond Serves: 6-8 Ingredients 500g lamb mince 10g fresh mint, chopped 10g fr

Halloumi skewers Serves: 4 Ingredients 8 garlic cloves 1 tbsp fresh thyme leaves 2 tbsp olive oil 2 tbsp lemon

Chicken kebabs Serves: 4 Ingredients 125g natural yoghurt 1 lemon, juice 2 tbsp olive oil 1 tbsp grated fresh

Chef patron Simon Walsh, of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields

Newcastle butcher George Payne, whose award-winning shop at Brunton Park, Gosforth, is one of the best known i

Lemon Posset with shortbread Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients [b]For the shortb

Mushroom & leek pie Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients 1 tbsp olive oil 2 med

Creamy pea soup Author: Aimee Ryan for Wallflower Kitchen Serves: 4 Ingredients 1 tbsp olive oil 1 medium whit

Summer fruit and mint fro yo Ingredients 450g Sweet Eve strawberries 1 tbsp lemon juice 130g caster sugar 250g

Green tea ice cream Ingredients 300ml whipping cream 4 tbsp condensed milk 1 tsp vanilla extract 4 tsp green t

Last time we built a fire for some long and serious lamb cooking I experimented with various vegetables thrown

The Broad Chare’s Scotch egg Author: Terry Laybourne Ingredients 7 medium free-range eggs ½ medium onion, f

Crème Caramel Author: Terry Laybourne Ingredients 100g granulated sugar 1 tbsp water 2 drops lemon juice 500m

Cheddar & spinach soufflé Author: Terry Laybourne Ingredients 50g unsalted butter 4 tbsp fine dry white b

Rib-eye steak Ingredients 100g butter, softened 1 tbsp fresh parsley, finely chopped 1 tbsp fresh chives, chop

  Cauliflower steak Ingredients 1 head cauliflower 3 tbsp olive oil 1 tbsp lemon juice 1 tsp ground turme

Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Qu

All set for a sizzling summer? Let’s hope so, and to get you in the mood here’s an innovative burger recip

Fondant au Chocolat Author: Bouchon Bistrot Serves: Makes 18 small moulds Ingredients 150g egg yolks 550g eggs

Creme caramel Author: Bouchon Bistrot Serves: 6 Ingredients Caramel 150g sugar 2 tbsp water For the custard 4

Pork Mignon en croute Author: Bouchon Bistrot Serves: 4 Ingredients 2 pork fillets (400g each approx.) salt an

Souffle au Comte Author: Bouchon Bistrot Serves: 6 Ingredients softened butter, to line moulds Gruyère cheese

Crab mayonnaise Author: Bouchon Bistrot Serves: 6 Ingredients Brown crab chantilly 100g brown crabmeat 300ml d

  Goat’s cheese beignets, tomato fondue and peas Author: Bouchon Bistrot Serves: 6 Ingredients 90g butt