Partridge broth with ceps

Partridge broth with ceps

Serves 4

Bit of spice: Partridge tagine with olives

Partridge tagine with olives

Serves 4-6

Fish House burger

Serves 4

Mini lamb burgers

Makes 10

The crispness of the savoury-battered flower is great with a duck egg, creating a simple but luxurious breakfast offering

Fried duck's egg with courgette flowers

Serves 4

Serve Mark's spiced courgette fritters with a chutney such as mango or lime pickle - or with a minted yogurt dip

Spiced courgette fritters

Serves 4-6

10 things I wish I'd known before starting university

Hints and tips for your first term of freshers from a fully fledged graduate

The 10 Best frying pans

Whether it's for a full English or something more sophisticated, here's a piece of kit you can't live without

Wicked game: Mark Hix prepares a supper for the grouse season

The arrival of grouse in our kitchens is a perfect moment to try varied recipes for a great meal, says our chef

Serve the grouse on or off the bone, with jelly and the gravy separately

Roasted grouse with gravy and hedgerow jelly

Serves 4

The slight saltiness of the samphire and the bacon works well with them as a simple combination for a starter

A plate of girolles, samphire and bacon

Serves 4

Branching out: Mark Hix gets creative with olives

People now have a great choice of olives in all sizes and brines for snacking on and cooking with. Long may it last, says our chef...

Olive drop scones make delicious snacks or can be used as the basis for a light bite, by topping them off with a soft goats' cheese or ricotta

Olive drop scones

Serves 4

Salmon tail with peas and girolles

Salmon tail with peas and girolles

Serves 4

Gluten-free gooseberry, saffron and rapeseed oil cake

Gluten-free gooseberry, saffron and rapeseed oil cake

Makes 1 medium cake

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