Ingredients

• 1kg of Cornish New potatoes, scrubbed and cut in half – if they’re big
• 2-3 medium-sized fresh squid, cleaned and ready to cook
• 2 cloves of garlic, peeled and grated
• The zest and juice of 1 lemon
• 2 tbs of olive oil
• 1 large knob of butter
• 1 tsp lightly crushed fennel seeds
• The leaves from 4-5 sprigs of thyme
• 2 tsp of smoked paprika
• A handful of fresh chives and fennel tops, if available

Method

1 Place the potatoes into a large saucepan, cover with salted water and bring to the boil. Cook the potatoes for 10–12 minutes depending on their size. They should take the point of a knife with ease. When they are ready drain the potatoes in a colander and while they ‘e steaming off return the pan to the heat. Add the butter and 1 tbs of olive oil and when it’s bubbling away add the grated garlic and cook relatively gently, for 1 minute.

2 Return the potatoes to the pan and add the lemon zest and half the lemon juice. Season them really well with ground black pepper and sea salt. Chop the chives and the fennel tops (if using) and add these to the potatoes. Give them a careful stir and set aside.

3 Meanwhile take a small pan, add the flaked almonds and set over a medium heat. Toast the almonds for 1–2 minutes until they begin to colour. Remove from the heat and set aside for later.

4 Use a sharp knife to split the tubular bodies of the squid so you can open them out as one piece. Score the squid lightly at 1cm intervals, first one way, then diagonally the other. Try not to cut right through to the board, the idea is to simply score the flesh. Cut the scored squid into thick strips about 4–5 cm thick. Place the squid in a bowl with the remaining tbls of olive oil, the smoked paprika, crushed fennel seeds, the thyme leaves and some salt and pepper. Tumble it all together to coat.

5 Light your barbecue or heat a heavy ridged grill pan over a high heat. Once it’s super hot and you’re you ready to cook, lay the squid down on the bars of the grill or in the pan and cook for about 1 minute on each side, but no more, or the squid may become tough.

6 Arrange the potatoes over a large platter. Scatter over the hot smoky squid followed by the toasted almonds. Squeeze over the remaining lemon juice and trickle over a little of your best olive oil. If you have a few fennel tops left or even some chives flowers, scatter these over too. Serve at once.

Recipe from www.seasonalspuds.com

Ingredients

• 400g Cornish New potatoes
• 6 vegan sausages
• 1 large red onion, sliced into quarters
• 2 tbsp za’atar herb mix
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 10 Nocellara green olives
• 1 lemon, sliced
• A handful of fresh parsley
• Salt and pepper to taste

Method

1 Wash and rub the potatoes, slice in half and add them to a large pot. Cover with boiling water, leave to simmer for 10, then drain.

2 In a large bowl, mix together the potatoes, onions, za’atar mix, lemon juice and olive oil. Season to taste with salt & pepper.

3 Transfer into a baking dish and roast for 25 minutes.

4 Take out of the oven and arrange the sausages, olives and lemon slices on top. Return to the oven for another 20-25 minutes.

5 Top with the fresh parsley and serve. Enjoy!

Ingredients

• 225g self raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g salted butter, chilled & cut into cubes
• 100g smoked cheddar cheese, grated, or cheese of choice
• 150ml milk, plus extra for brushing
• 30g dehydrated sun-dried tomatoes, finely chopped
• 30g wild garlic, washed & finely chopped

Method

Prep time: 20 min

Cooking time: 15 min

• Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
• In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
• Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
• Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
• Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.
• Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.
• Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.
• Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.
• Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!

Recipe from Riverford

Ingredients

• For the lemon curd
• 110g butter melted and cooled
• 2 large eggs 
• 110g caster sugar 
• zest and juice of 1 large lemon 
• For the shortbread
• 110g butter at room temperature, plus a little extra for greasing
• 55g caster sugar 
• 175g plain flour 
• pinch of salt 
• 1 tsp lemon zest 
• To decorate
• A small amount sugared rose petals or icing flowers 

Method

1.  First, make the lemon curd. In a large heatproof bowl, whisk together the butter, eggs, sugar, lemon zest and juice. Set the bowl over a saucepan of gently simmering water and stir until thickened – this will take about 15-20 minutes, and it will thicken more as it cools. Once cooled, keep covered and refrigerated.
2.  Preheat the oven to 180°C/Gas 4. Grease the mini morsel tin with a little butter.
3.  To make the shortbread, beat the butter and sugar together until combined – there’s no need for it to be light and fluffy. Add the flour, salt and lemon zest and work them in with a wooden spoon.
4.  Gather the shortbread dough together and knead lightly until smooth. Cut into 24 equal pieces and place into the holes of the mini morsel tin, using the pusher to press them down. Bake for 12-15 minutes until light golden brown. Allow to cool in the tin before removing.
5.  Pipe or spoon lemon curd on top of each little shortbread round, then decorate with sugared rose petals or icing flowers – we cut out little daisies from Renshaw White Ready-to-Roll Icing using the second smallest size in our set of Daisy Icing Cutters, then finished them with a little ball of Renshaw Orange Ready-to-Roll Icing in the centres.
6.  Tip: You can save time by buying lemon curd rather than making your own.

Recipe by Lakeland

Ingredients

• 250g Purple sprouting broccoli
• 3 Cloves of garlic, bashed
• 2 Wild venison steaks
• 300g Lentils, cooked and cooled
• 100g Lambs lettuce
• 100g Flat leaf parsley, chopped
• 100g Wild garlic, torn
• A drizzle Rapeseed oil
• A small knob Butter
• A good pinch Sea salt
• A good pinch Freshly ground black pepper
• 50g Dukkah
• For the dressing
• 125g Yoghurt
• 2 tablespoons Tahini
• A small jug Cold water

Method

• Preheat the oven to 200C/400F/Gas Mark 4. 

• Take a medium-sized roasting tray and scatter in the purple sprouting broccoli and garlic, drizzle it with rapeseed oil and generously season with sea salt.
• Give the pan a good shake so the PSB is well coated, then place it in the oven and roast for 15 minutes, turning the broccoli halfway through. 
• Season the venison steaks with a good pinch of salt and pepper. Take a cast iron pan and place it over a high heat. To the pan add a drizzle of oil. Lay the steaks into the hot pan and cook for 2-3 minutes on each side. For the last minute of cooking add in a small knob of butter and toss the foaming butter around the pan, coating the steak. Remove from the pan and set aside to rest for 5-10 minutes. 
• To make the tahini yoghurt dressing; in a small bowl add the yoghurt, a small pinch of salt, a good squeeze of lemon and the tahini, then mix together and check the balance of flavours as well as the seasoning, adjusting if necessary. If the mixture needs thinning to make a pourable consistency add a tiny bit of cold water until it loosens. Set to one side. 
• On a large platter, pour over the cooked lentils, to this add the roasted PSB, garlic and any juices from the pan. Add the lambs’ lettuce, wild garlic and parsley and mix everything together.
• Slice the venison steak and scatter over ribbons of meat, pouring any juices from the pan over the dish.
• Finally, generously drizzle over the tahini yoghurt dressing and finish with a good handful of dukkah. 

Recipe from www.pipersfarm.com

Ingredients

• 200g New/Baby potatoes
• 200g kale
• 150g raw beetroot, peeled and quartered
• 4 round slices of goats’ cheese
• 120g asparagus
• 80g peas
• Sea salt and black pepper
• Balsamic glaze (to serve)

Method

1. Preheat the oven to 200°C / fan 190°C / gas 6 . Drizzle a little oil in to the roasting tin and put in the oven for a couple of minutes to get hot. Meanwhile, give the potatoes a wash before placing in the preheated roasting tin with the beetroot and return to the oven for 40-45 minutes.
2. Heat a little oil in a heavy-based frying pan. Stir fry the kale for 4 minutes and then add the peas and asparagus for a further 3-4 minutes. Grill the goats’ cheese for 2-3 minutes on each side or until lightly browned.
3. Combine all the ingredients together, season and serve onto each plate. Place the grilled goats’ cheese on top. Drizzle with balsamic glaze to serve

Recipe by www.seasonalspuds.com

Ingredients

300g pork belly strips

2 tablespoons garlic infused olive oil

50g cranberry sauce

25ml apple cider vinegar

½ tablespoon brown sugar

1 sprig sage, leaves picked

½ teaspoon coriander and fennel seeds

Sea salt and freshly ground black pepper

For the apple sauce:

3 Bramley apples

45g sugar

45g butter

Pinch of cinnamon

Juice of ½ a lemon

For the fondant potatoes:

2 large potatoes (a firm, creamy variety like Desiree would work well)

1 tablespoon olive oil

40g unsalted butter

1 bay leaf

150ml vegetable stock

1 red, seasonal apple

Juice of ½ a lemon

Method

In a dry pan, toast the coriander and fennel seeds over a medium heat for a few minutes. When they start to smell wonderful, tip them out into a mortar and pestle and lightly crush. Once cool, add to a bowl with the pork belly strips, garlic infused olive oil, cranberry sauce, sugar, sage leaves and salt and pepper. Cover and marinate in the fridge overnight.

To make the apple sauce, peel, core and finely slice the apples. Add them to a large pan with the sugar and butter. Cook over a medium-low heat for 20 minutes, or until the apples are meltingly soft. Stir through the cinnamon and a squeeze of lemon to taste.

When you’re ready to cook the pork, preheat the oven to 180°C, 160°C fan, gas mark 4. Pour the marinade into a small oven dish and nestle the pork belly above it. Cook for 25 minutes, then turn the slices over, baste with their juices and cook for another 20 minutes, or until the pork is dark golden and piping hot throughout. Because of the sugar in the marinade, it can burn easily – so keep an eye on the pork and baste often. 

While the pork is cooking, make the fondant potatoes. Peel the potatoes and cut the ends off of each, so that you’re left with two thick round chunks of potato that lie flat on both sides. Add the oil and butter to a frying pan over a medium-low heat and when melted, add the potatoes. Lightly brown the potatoes on both sides, then add the bay leaf and pour in the stock. Make a cartouche by cutting a piece of parchment paper into a circle and screwing it up into a ball. Unscrew it, run it under the tap to dampen and place over the potatoes. Simmer the potatoes for 30-35 minutes, or until tender.

To serve, core the red apple and chop into matchsticks. Squeeze over the lemon juice and stir to combine. Divide the pork belly between two plates and add the fondant potatoes, drizzling over any remaining marinade or buttery stock. Add a spoonful of apple sauce and the chopped apple.

INGREDIENTS

• 2kg lamb leg, bone in

FOR THE RUB

• 1 pack fresh rosemary
• 2 whole heads of garlic
• 2 tbsp olive oil
• Salt and freshly ground black pepper

FOR THE GRAVY

• 50g plain flour
• 500ml beef stock

METHOD

1 Remove the lamb from the fridge at least 1 hour before roasting.
2 Puree 2 garlic cloves and cut the remaining bulbs in half horizontally.
3 Chop 2 sprigs of rosemary for 2 tbsp of finely chopped needles. Mix the pureed garlic, chopped rosemary, olive oil and set aside.
4 Preheat the oven to 220°C/Gas Mark 8.
5 Place the halved garlic heads in a roasting pan, cut side up, and add the remaining rosemary in sprigs.
6 Turn the lamb leg over so the underside is facing you, add half the rub and cover the leg, then season with salt and pepper.
7 Add the leg the right side up, to the roasting pan on top of the garlic bulb halves and add the remaining rub over the leg, season with salt and pepper.
8 Roast the lamb for 20 mins then reduce the oven temp to 150°C/160°C fan/Gas Mark 4. Roast for an hour.
9 Internal temp out of oven should be 55-60°C for medium rare (blush pink inside)/ 60-66°C for medium (hint of pink) and 67-71°C for well done (least juicy).
10 Transfer the lamb to a plate, cover with foil and rest for 30 minutes.
11 Make the gravy while the roasting pan is still hot. Remove the rosemary sprigs (should be around 5 tbsp of fat). If less, add butter, and if more, skim off.
12 Place roasting pan on hob over a medium heat. When the fat starts to bubble, add the flour and mix well to form a roux. Cook for 1 minute. Pour in 3⁄4 of the beef stock and mix to dissolve the roux in. Squeeze out some of the garlic to add depth of flavour to the gravy.
13 Add salt and pepper to taste. Simmer for a few minutes, stirring until it starts to thicken, adding more beef stock to achieve the desired consistency.
14 Strain through a sieve and serve with the lamb.

Recipe by James Strawbridge for 44Foods

INGREDIENTS

• 100g wholewheat macaroni
• Olive oil
• 100g leeks, shredded
• 10g butter
• 10g flour
• 1⁄2 tsp Dijon mustard
• 200ml milk
• 50g smoked Cheddar, grated, and a little extra for topping
• 1 tbsp breadcrumbs (optional)
• salt and pepper

METHOD

1 Preheat oven to 200°C/Gas Mark 6. Boil the pasta in salted water for 8 minutes. Drain and toss in a little olive oil.
2 Meanwhile, gently cook the leeks in butter for 8 minutes. Add the flour to the leeks and stir for 2 minutes. Stir in the mustard. Gradually stir in the milk. Add the cheese and heat gently, stirring, to thicken the sauce. Season to taste.
3 Transfer to a small baking dish and sprinkle over a little more cheese and breadcrumbs if using. Bake for about 20 minutes, until golden.

Recipe by Riverford

INGREDIENTS

500g plain flour plus extra for dusting

Sea salt and freshly ground black pepper

2 lemons, finely zested

250g unsalted butter, cold and cubed + 1

tablespoon

1 tablespoon ice cold water

6 eggs

6 spring onions, trimmed and finely sliced

50ml whole milk

200ml double cream

70g watercress, chopped (a few sprigs saved for

garnish)

250g picked, white crab meat

1 fresh red chilli, de-seeded and finely chopped

A handful of pea shoots to garnish

METHOD

1 Place the plain flour in a large bowl with a good pinch of salt and pepper and the zest of 1 lemon. Mix well, then add the cold, cubed butter. Rub the butter into the flour using your fingertips until flakes have formed.

2 Separate 2 eggs. Make a well in the centre and add the egg yolks and 2 tablespoons of ice cold water. Use a dinner knife to incorporate the flour into the liquid and form a rough ball of dough. Use your hands to pat it into a disc. Cover in clingfilm and place in the fridge for 30 minutes.

3 Once the pastry has chilled, lightly dust a clean work surface with flour. Roll out the pastry to 3mm thickness. Take 8x8cm loose bottomed tart tins and line with the pastry, allowing a little overhang. Prick the bases a few times with a fork and allow the pastry to chill in the fridge again for 30 minutes.

4 Meanwhile, place a small frying pan on a low heat. Add the remaining tablespoon of butter and melt. Add the sliced spring onion and saute for 5 minutes or until just softened. Tip into a bowl and place to one side.

5 Pre-heat the oven to 180˚C/Gas Mark 4.

6 Remove the pastry cases from the fridge and place on a baking sheet. Line each with parchment paper and fill with baking beans or rice and blind bake for 10 minutes.

7 Meanwhile, whisk the remaining egg white a little. Remove the baking beans and parchment, brush the inside of the cases with egg white then return the pastry case to the oven for a further 5 minutes until lightly golden. Once baked, trim the excess pastry off with a Y-shaped peeler.

8 Whisk the remaining eggs in a large mixing bowl with a good pinch of salt, pepper and a few gratings of lemon zest. Pour in the milk, cream, cooked spring onion and the chopped watercress then whisk again. Evenly distribute half the crab meat between the cases. Pour or ladle the mixture into the tart cases.

9 Place the tarts in the oven and bake for 15-20 minutes or until set and golden.

10 Serve warm or cold topped with the remaining crab, watercress sprigs, remaining lemon zest, pea shoots and chopped chilli.

Recipe by Clarence Court