I serve this dish most often as a starter; it’s a way of showing that purple sprouting broccoli, or even the humble curly kale, deserves an outing on its own, especially when home grown.

You need a very fresh, mild goats' cheese for this dish. The finished cake should have just the merest suggestion of goats' cheesiness about it, no more.

The delicious and ubiquitous oriental dish known as crispy seaweed isn’t really seaweed at all. Instead it’s made with any of a number of leafy greens. I spent an afternoon experimenting...

The chip shop has made battered cod one of the nation’s favourite dishes. And personally I think that’s a reason for pride. At its best, it is a sensational dish...

I like mushy peas with battered fish, above, but this version also stands up as a dish on its own, maybe with a bit of chopped ham or bacon thrown in to make a supper of it...

This recipe comes from a Russian friend of mine, Ivan Samarine. Its origins, he tells me, are Greek. One of the joys of eating it is mopping up the juices with bread...

This simple trifle is my favourite rhubarb pudding. You can, if you like, top it with a mound of stiffly whipped cream and a sprinkling of toasted almonds. But I prefer the pure rhubarb and custard version.

In the fifth programme of "Beyond River Cottage", Hugh sought to impress his follow Blossom Party-goers with a fancy morel and chicken mousse. Hugh didn’t use a recipe, but to try this at home, Gill suggests the following quantities...

This simple and refreshing brew has the great advantage of being ready to drink within a week of being made!

With the exception of a few early spring-born lambs that are slaughtered in late autumn and winter, very few animals go beyond their sixth month, and most are killed at around their fourth or fifth.