Beetroot-cured salmon Serves: 6 Ingredients 1kg salmon fillet 150g caster sugar 130g sea salt flakes 1 tbsp bl

Boozy fruit Ingredients Quantities according to size and number of jars: Kilner or Mason jars high-proof sprir

Gingerbread biscuits Ingredients 225g plain flour ½ tsp salt 2 tsp bicarbonate of soda 1 tsp ground ginger ½

Chocolate fridge slice Ingredients 250g Digestive biscuits 150g chopped raisins or: chopped almonds, honeycomb

Easy chocolate truffles Ingredients 300g 70% cocoa dark chocolate 300ml double cream 50g unsalted butter Sugge

  Dessert: Iced vanilla & rum parfait with winter fruits Author: Nicolas Kleist Ingredients For the p

Palate cleanse: Champagne Granita Author: Nicolas Kleist Ingredients 120g caster sugar 240ml water 2 oranges,

  Main: Roast goose breast, boulangere of braised legs & offal sauce Author: Nicolas Kleist Serves: 6

Starter: Bouchée à la Reine (Vol-au-vents!) Author: Nicolas Kleist Serves: 6 Ingredients 2 x 500g blocks puf

Starter/aperitif: Baked Mont d’Or Cheese with dips Author: Nicolas Kleist Serves: 4-6 Ingredients 1 Mont dâ€

Rhian Craddock, chef-proprietor of  The Feathers Inn, Northumberland, shares dishes which have brought his pu

Creamy coconut rice pudding Serves: 4 Ingredients 100g pudding rice (or arboria rice) 400ml tin coconut milk 6

Chocolate and Amaretto bread and butter pudding Ingredients 40g unsalted butter 8-10 brioche slices (1 or 2 da

Calvados apple tart Ingredients For the pastry 225g plain flour 110g butter, cut into chunks 80g sugar 1 large

Lemon and blackberry clafoutis Ingredients 400g blackberries 50g ground almonds 2 tbsp plain flour 100g golden

Burgundy pot roast Ingredients 1.5kg topside of beef salt and freshly ground black pepper 25g butter 1 onion,

Tournedos is a slice from the fillet in a neat round shape. Foie gras and truffles are usually used in this re

Steak and kidney pie Ingredients 2 tbsp vegetable oil (approx.) 2 tbsp butter (approx.) 2 onions, chopped 90g

Oven-baked courgette frittata Serves: 4 Ingredients 2 courgettes, thinly sliced salt 2 thick slices white brea

Pastel de nata (Portuguese egg tart) Serves: 12 Ingredients 1 large egg 2 large egg yolks 115g golden caster s

Indian egg curry Serves: 4-6 Ingredients 8 eggs 2 tbsp coconut oil (or sunflower oil) 1 tsp cumin seeds 1 tsp

Okroshak (Cold Russian soup) Serves: 4-6 Ingredients 250g ham, diced 3 medium waxy potatoes, cooked, peeled an

Gin, it seems to us, is much under-used in the kitchen. A good quality dry gin is a fine ingredient for cakes

Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop. In 2018 he was crowned the inaugural

Rhian Craddock, chef-proprietor of  The Feathers Inn, Northumberland, shares dishes which have brought his pu

Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, within walking distance of North Shields Fi

Nectarine and fennel loaf cake Author: Paula Watson, PureKnead Serves: 4 Ingredients 4g fennel seeds 4 nectari

Brioche tear and share Author: Paula Watson, PureKnead Serves: 4 Ingredients Brioche: 275ml milk 1 tsp vanilla

Cinnamon buns Serves: 6 Ingredients For the buns 300ml whole milk 6 cardamom pods, husks removed and seeds gro

Shakshuka(Tunisian baked eggs) Serves: 4 Ingredients 2 tbsp olive oil 1 large onion, diced 1 large red pepper,

Kedgeree Serves: 4 Ingredients 2 tbsp butter 1 onion, finely chopped 2 tsp medium curry powder 1 ½ coffee mug

Spirulina coconut smoothie bowl Ingredients 1 ripe banana 1 tbsp agave nectar 400g plain coconut yogurt 1 tbsp

Drop scones with raspberry compote Ingredients Compote: 150g raspberries 2 tbsp water 2 tbsp caster sugar Drop

Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop. In 2018 he was crowned the inaugural

Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, within walking distance of North Shields Fi

Rhian Craddock, chef-proprietor of  The Feathers Inn, Northumberland, shares dishes which have brought his pu