Herb rice salad

Mix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning.

1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper

Heat the oil in a large frying pan or wok.

Garlic pork pintxos

8 wooden skewers

Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through.

Patatas Bravas

Tomato sauce

Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week.

1kg new potatoes, scrubbed and cut into 2cm dice

Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.

Meringues

4 egg whites

Set oven to 120oc and line a large baking tray with parchment paper.

Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes.

Gooseberry compote

Place the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.

Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.

8 slices sourdough bread

Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley.

Cook the onion and garlic in the cooking oil until soft and golden.

Elderflower cordial

Place the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well.

Strawberry and coconut crumble cake with lemon cream

325g strawberries, hulled and roughly chopped

Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.

Line a cake tin with parchment paper and set oven to 180oc.

Rub the butter into the flour to coarse crumbs and mix in the sugar.

225g plain flour

Mix the flour, baking powder, coconut and sugar in a bowl and make a well in the centre. In a separate bowl whisk the butter, eggs, milk and vanilla. Add to the dry ingredients and mix to a smooth batter.

Lemon cream

Zest and juice 1 lemon

Boil the lemon zest and juice with the sugar to a thick syrup and cool.

500g lamb leg steaks

2 small aubergines cut into 1cm slices

Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.

Mint and tahini dressing

Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to taste

Spoon around the platter of lamb and vegetables to serve.

Stout and walnut wheaten Bread

Onion and whiskey chutney

Peel the onions and cut in half through the root, finely sliced.

Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

Honey chilli pork griskin kebabs with Mexican street corn

Honey chilli pork griskin kebabs

Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce.

Mexican street corn

Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Raspberry mousse

Raspberry and elderflower puree

Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds.

Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.

Set oven to 160oc and line a tray with parchment paper.

To assemble -

100g madeira sponge

Cut the sponge into small dice and divide among 4 glasses.

500g minced beef

Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use.

Caramelized onions

Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper.

To assemble

Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread.