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Black Cow vodka and cheese

Mark Hix recipes: Our chef gets creative with produce from Lyme Regis's Food Rocks festival

Mark Hix has long championed Black Cow, and quite often collaborates with them. Here are his favourite ways to use their lovely products...

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

Serve flower fritters as a snack with drinks or as a garnish on another

Mark Hix recipe: Flower fritters

Serves 4
Bean, cucumber, radish and their flowers salad
Sweet cicely and raspberry jelly
Barbecued cuttlefish with the pickled chive buds

Mark Hix recipe: Pickled chive buds

This year my chives seem to be flowering like crazy, new blooms seem to sprout all the time. During their budding stage I experimented with pickling them in cider vinegar – so I'd have my own caper-like pickles. They worked a treat and managed to keep that pink tinge once pickled. Once you've got some on the go in a jar, you can just keep harvesting more and adding them to the mix – or use very small jars and have different batches with different vinegars, even.

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...

Velvet green crabs make a delicious soup

Mark Hix recipe: Velvet crab soup

Serves 4-6
Crab beignets is Mark's take on Gordon Gleave's prize-winning recipe

Mark Hix recipe: Crab beignets

Serves 4-6

Subtle flavour: Grilled cucumber with crab and samphire
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