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Strawberries, goat's curd and white port

Mark Hix recipes: Our chef gets creative with sumptuous summer berries

When summer arrives, it’s best to keep things simple, says our resident chef. Team cake with raspberries, strawberries with goat’s curd and white port – and wash it all down with a loganberry lemonade

Mark Hix recipes: Our chef makes the most of British seasonal vegetables

Your food shouldn’t clock up more air miles than you, says our resident chef. Make the best of British seasonal veg with these recipes for pea dumplings, quail salad, fritters, and a tart vinaigrette
Goyza pea dumplings in broth with peas, pea shoots and sliced beans
Full of flavour: Spiced Spring vegetable fritters

Mark Hix recipe: Spiced spring vegetable fritters

Serves 4-6 as a starter or snack
Simple: Vinaigrette of spring vegetables
Fresh: Pea shoot and quail salad

Mark Hix recipe: Pea shoot and quail salad

Serves 4

Mark Hix recipes: Our chef transforms popcorn with the help of chilli, chicken and salmon

Never mind the cinema staple - Mark Hix transforms popcorn into a sophisticated snack
Great intensity: Mark uses Willie Harcourt-Cooze's 100% Venezuelan Black chocolate for this popcorn

Mark Hix recipe: Willie's chocolate popcorn

I've used Willie Harcourt-Cooze's 100% Venezuelan Black chocolate for this. It gives the popcorn a great intensity of flavour. If you can't get your hands on it, then use the highest percentage dark chocolate you can find.

Hot stuff: Mark's chilli popcorn

Mark Hix recipe: Chilli popcorn

Best to use dried chilli flakes for this. Use as much as you like – it all depends on how much of a chilli-fiend you are. I've added some sweet chilli sauce in here, too, which you can just spoon over at the end, once the popcorn is ready.

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