A contemporary take on a classic curry - ideal as a lighter meal or a starter.

A real show stopper pudding using the best of the season’s rhubarb!

This is great recipe to make with kids and one that's easily adaptable too. The pastry and the mascarpone mousse are great vehicles to carry any other berries you want to use.

A classic combination with the lemon and dill but can be taken to another level with the cured egg.

Recipe by GENEVIEVE TAYLOR - live fire cook, author and teacher

This sauce is amazing with veggies, chicken and pork. Use it as a marinade of dipping sauce.

This dish is a great way to use up a seasonal glut of PSB.

Matt Noonan head chef of the Black Rat in Winchester, shares this delicious recipe using local aubergines.