Mark Hix uses meat stock in his huss forestière

Huss forestière

Serves 4

Chicken paillard with wild mushrooms is a great, quick, dinner-party dish

Chicken paillard with wild mushrooms

Serves 4

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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

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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...

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