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Grilled ox liver with rhubarb

Mark Hix recipes: Forget boring, old crumble - it's time to get creative with rhubarb

With rhubarb stocks low this year, it’s time to put away the crumble dish and start cherishing the pink shoots with these deliciously different recipes, says our chef

Mark Hix recipes: From fritters to curry, our chef presents his delicious cauliflower dishes

The smell of over-boiled cauliflower may have haunted your youth, but it needn’t be so. A floret in the fridge is a fine thing, as our chef proves

Mark Hix recipes: Our chef serves up pasta with rabbit, ham, pheasant and lamb

Inexpensive, quick, easily frozen – a meaty pasta is just the thing for lean January, says our chef
Fresh: Bill's Vietnamese pomelo salad

Mark Hix recipes: Our chef's vegetable feast is a fine way to start the New Year

Don't despair if you have a vegan friend coming to dinner, says our resident chef

Mark Hix recipes: Our chef reveals how to transform festive leftovers into delicious recipes

Get creative, from Pork Tonnato to ham, parsnip and mustard salad...

Mark Hix recipes: Get your New Year's Eve party off to a flying start with snacks that pack a punch

Canapés and snacks don't have to be fiddly and time-consuming: often the simplest ones end up being the best

Mark Hix recipes: Let our chef inspire you to create a very different Christmas feast

It's time to banish the traditional turkey and flaming pudding

Mark Hix recipes: Forget mega-tins of Quality Street - there are far more interesting ways to get your chocolate fix this Christmas

Our chef likes to use chocolate not just in sweets, but to give a luxurious twist to drinks and savoury dishes...

Mark Hix recipes: Our chef transforms the humble date into delicious Christmas dishes

Rich, moist and versatile – dates are the fruit we too often overlook. Try them with slow-cooked ham, in walnut loaves and strudels, or pickled for the perfect Christmassy treat

Mark Hix recipes: Chestnuts can give bite to a salad, stuffing - and even cocktails

Blanched, peeled and frozen, chesnuts can be kept for up to nine months for use in soups, stuffings and snacks

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