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Dorset Blueberry, ricotta and cobnut cheesecake

Mark Hix recipes: Our chef uses blueberries to bring a dash of colour and flavour to dishes

Blueberries are versatile and intense - and very good for you, too

Mark Hix recipes: Our chef serves up some Scandinavian open sandwiches

Take the freshest ingredients – and inspiration from Scandinavia – and the tasty treat of a great open sandwich is all yours

Mark Hix recipes: Our chef's 'claw to beak' recipes use every bit of the chicken

We tend to turn to the prime cuts of chicken, but the cheaper, often overlooked parts of the bird can bring tremendous flavour to the right dishes
Best quality: Smoked mackerel on toast

Mark Hix recipes: Our chef's flavoursome dishes feature his favourite fish - mackerel

Mackerel is affordable, versatile and is prized for its healthy omega oils

Mark Hix recipes: Our chef tries his hand at a spot of summer foraging

A dinner party doesn't have to mean a trip to the supermarket

Grilled halloumi with romero peppers and red onions

Mark Hix recipes: Our chef's portable barbecue has opened up a world of al fresco grilling

If picnics make you think of boring sandwiches and supermarket scotch eggs, pack a portable barbecue and open up a world of al fresco grilling
Crispy fried goose egg with black beans

Mark Hix recipes: Kick-start your day with our chef's Asian-inspired breakfast dishes

Asian dishes' spicy tang lend themselves well to the morning meal

Crispy mackerel and pickled gooseberry salad

Mark Hix recipes: There's more to gooseberries than the
fools and crumbles they usually end up in

Like rhubarb, gooseberries can conjure up childhood memories of rather dreary school lunches.

Dublin bay prawn omelette takes practice to get it smooth and perfectly cooked

Mark Hix recipes: Dublin bay prawns, bacon and black pudding ... serve up omelettes with a twist

The omelette is a simple dish at heart, but there are infinite twists in style and ingredients

Mark Hix recipes: Our chef transforms a range of salads with his inventive dressings

The days of 'oil-and-vinegar' are gone. Now, the ways to transform a salad are as infinite as the ingredients to make them from

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