Spicy flavours: Mackerel ceviche canapés

Mackerel ceviche canapés

Serves 10

Tagliolini with mackerel and chilli

Tagliolini with mackerel and chilli

Serves 4

Lamb's liver with herb freekeh

Serves 4

Versatile: Quinoa with summer beans

Quinoa with summer beans

Serves 4-6

Broad bean, spider crab and chilli salad

Broad bean, spider crab and chilli salad

Serves 4

Eat shoots and leaves: Mark Hix gets creative with fresh peas, mangetouts and sugar snaps

English peas and their offsprings, such as mangetouts and sugar snaps, and of course pea shoots and tendrils, are great tossed into a salad. I plant a member of the pea family most years – and end up using more of the shoots and leaves than the actual vegetable itself.

Serve pea and ham fritters as snacks with drinks, or as a starter

Pea and ham fritters

Serves 4-6

Peas, artichokes and mint make a luxurious starter or side dish

Peas, artichokes and mint

Serves 4

Mark's sea trout and pea salad

Sea trout and pea salad

Serves 4 as a main course

Grilled deer cutlets with sweet and sour Alexanders
Steamed wild salmon and seashore vegetables

Steamed wild salmon and seashore vegetables

Serves 4

Watercress and crayfish soup

Watercress and crayfish soup

Serves 4

Tom Sellers: The French Laundry-trained chef on hot dogs, jellyfish and floral desserts

My earliest food memory Eating hot dogs and burgers at the fair in Nottingham, where my mother and father took me as a kid. It's not so much the taste that stayed with me, but the smell. Standing by the wagon, with the aroma of burning onions filling my nostrils, it really got me. I still love eating burgers now, particularly at MeatLiquor in London.

Crab and asparagus broth

Crab and asparagus broth

Serves 4-6

Slow-cooked lamb breast ribs

Slow-cooked lamb breast ribs

Serves 4

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