Deep-fried courgette flowers with oxheart tomatoes and shaved courgettes
Fish with lemon and
brown butter sauce
by Rachel Khoo

Fish with lemon and brown butter sauce

2 fillets of lemon sole (about 150g each), skin removed
3 tablespoons of plain flour
Half a teaspoon of salt
A generous pinch of pepper
One and a half tablespoons sunflower oil
45g butter, cut into cubes
Juice of half a lemon
1 tablespoon chopped parsley
1 tablespoon small capers (optional)

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Panzanella by Matt Wilkinson

Ingredients to serve 4

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Serves 4-6

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The French connection: lessons from an edible garden

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Cock shot is based on a bullshot which is a popular tipple taken to shoots and great for fishing on a chilly autumn day

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Steamed razor clams with chorizo and broad beans

Meatballs with creamed basil and parmesan spinach

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Pea salad is a great spring salad that utilises the whole of the pea family, shoots and all

Raw power: Mark Hix reveals how to enjoy spring vegetables in their natural form

Don't cook all the goodness out of spring vegetables, says our chef.

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