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Mark Hix recipes: Our chef cooks with the ultimate taste of summer - edible flowers

If you're harvesting vegetables from your garden right now, don’t forget to snip a few flowers, too - delicious pickled, fried or simply tossed raw into a salad

Subtle flavour: Grilled cucumber with crab and samphire
Crab beignets is Mark's take on Gordon Gleave's prize-winning recipe

Mark Hix recipe: Crab beignets

Serves 4-6

Velvet green crabs make a delicious soup

Mark Hix recipe: Velvet crab soup

Serves 4-6
Make sure you wear a bib when you eat Mark's crab and squash curry

Mark Hix recipe: Crab and squash curry

Serves 2-4
Make sure you wear a bib when you eat Mark's crab and squash curry

Mark Hix recipes: Our chef celebrates crab festival time in Lyme Regis

This year, Mark Hix hosted a challenge on the seafront during which he cooked as many crab dishes as he could in 45 minutes and sold them to the audience. Here he shares some of those recipes...

Mark Hix recipe: French-style peas

Serves 4
Mortadella and fennel salad

Mark Hix recipe: Mortadella and fennel salad

Serves 4
Scallop, Chorizo and Quinoa salad

Mark Hix recipe: Scallop, Chorizo and Quinoa salad

Serves 4 as a starter

Mark Hix recipes: Our chef cooks with sausages, from chipolatas to Italian mortadella

A good-quality sausage is the most flexible friend in your fridge, says our chef. From bratwurst to mortadella, chorizo to faggots, you can team them with everything from scallops to runner beans

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