Flatbread dough

Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary.

Chorizo and onion topping with scarmorza cheese

Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft.

Smoked paprika dressing

Oat shells

75g rolled oats

Rub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough.

4 red eating apples

Place the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice.

250ml double cream

Whip the cream and fold in the sugar and whiskey.

275g coarsely grated courgette

Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.

You can cook them in batches and keep warm in the oven until all are cooked.

Tomato Salad

Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mixture with the basil. Leave for 15 minutes before serving.

Recipe

Homemade mayonnaise

Blend the egg yolk, mustard and vinegar together for a minute then slowly trickle in the oil,blending as you do. When fully incorporated add the lemon juice and check seasoning.

Crab salad

Pick through the crab in case there’s any rogue shells. Mix in the remaining ingredients and check seasoning.

Pickled radish

Place the vinegar, water, sugar and salt in a pan and cook until sugar has dissolved. Mix the radishes and shallots in a bowl and add the pickle liquor. Chill for a few hours, giving the odd stir. What you don’t use can be stored in the fridge in a clean jam jar.

Savoury French toast

Whisk the eggs and milk together and season with salt and pepper. Dip the bread in ensuring its covered.

Spoon the crab mixture on top and garnish with the pickled radish and shallots. Add a few sprigs of dill.

Recipe

Almond crumble

Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.

Raspberry Clafouti

Brush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc.

White chocolate cream

Recipe

4 x 175g lamb leg steaks

Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a few minutes before slicing.

Barbecued broadbeans

Place on a hot barbecue and cook for about 3 minutes each side or until slightly scorched. You could do this on a ridged grill pan.

Zhoug

Blend to a smooth sauce and season to taste.

2 little gem lettuce, separated into leaves

Arrange the lettuce on a platter.

Recipe

2 duck breasts

Score the fat on the duck and season with salt. Place fat side down in a cold pan over low heat and gently cook until the duck fat is golden and crisp – will take about 15 minutes. Turn over and cook through. Rest the duck breast ( keep the fat for potatoes or roast vegetables). Peel the watermelon and cut into 2cm dice. Peel the cucumber and finely slice.

Blackcurrant compote

350g blackcurrants, stems removed

Lemon sabayon cream

Place in a heat proof bowl over a pan of simmering water. Whisk continuously until the mixture thickens and is pale. Remove from heat and continue to whisk for a couple of minutes. Cool for 5 minutes. Whisk in the mascarpone until smooth then whisk in the cream for a couple of minutes – the mixture should be like thick custard.

Lemon and pistachio crumble

Line a baking tray with parchment paper and set oven to 180oc.

Fennel butter

Cook the shallot and garlic in the oil until golden. Add the wine and reduce until none of the liquid remains. Blend with the butter and fennel to a smooth paste. Roll in cling in the shape of a sausage and chill. Can be divided up and frozen in batches.

350g fregola ( or substitute orzo pasta)

Slice the courgettes in half lengthwise then cut into ½ cm thick strips. Brush with oil and cook on a hot griddle pan to scorch for about 2 minutes each side – season with salt. Chop the courgettes into chunks.

450ml double cream

Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.

Poached rhubarb

Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or to gin and tonic.

125g icing sugar

Set the oven to 180oc and line a baking tray with parchment paper.

Place some rhubarb on top of the posset and garnish with some wafer chards.