1 clove garlic (omit this if you are using wild garlic)

100g pinenuts

50g Parmesan or Grana Padano, grated

100ml olive oil

Salt and pepper

Put everything except the oil in a food processor and blend to a fine paste.

Pour in the oil with the motor running. Add half a teaspoon of salt and some pepper. When you have a smooth puree, check the seasoning and add more salt if necessary - it needs quite a bit. Pour into a bowl to serve.

1 Tablespoon oil

2 medium sized onions, peeled and roughly chopped

2 large potatoes, peeled and chopped

2 large handfuls of wild garlic leaves (weighing about 80-90g)

350ml hot vegetable stock

50ml double cream (optional, but much better with the cream)

Heat the oil in a large pan, add the onion and cook till soft. Add the potatoes and cook for a few minutes then add the stock, and simmer until the potato is soft. Add the wild garlic and cook for a minute more. Remove from the heat and puree in a blender or food processor. Stir in the cream and season to taste with salt and pepper.

Stock - made from the carcasses of the birds

Vegetables - onions, shallots, celeriac, carrots, turnip, parsnips, potatoes - use any mixture of root vegetables

Herbs - parsley and bay leaves

Method:

Heat some oil in a pan and add the meat, brown all over, add the vegetables and saute for about 10 minutes. Add the stock, and cook slowly until everything is tender. Saeson with salt and pepper.

Add more stock to make into a chunky soup, or serve it as a stew.

Method
Heat the onion & garlic in some olive oil over a medium heart until they begin to brown. Cube the marrow & add to the pan. Cover & leave to sweat for around five minutes. Add your tomatoes & herbs, cook for around thirty minutes, top with cheese, melt under the grill & serve.

Method
Brown the meat in oil in batches. Sauté the onion and garlic and add the meat, then the leeks. Pour in the wine and some stock to almost cover the meat. Bring to the boil. Add the other ingredients. Simmer gently on the hob, or in a slow oven for a couple of hours or until the meat is tender and the gravy is rich. Season to taste.

Time to Prepare: 30 minutes

Time to Cook: 25 minutes

Ingredients
50g butter
50g flour
2 tsp mustard powder
600ml milk
grated nutmeg
200g extra mature cheddar
head of broccoli, cut into small florets
head of cauliflower, cut into small florets
2 large potatoes, thinly sliced
200g frozen peas
small bunch of chives
200g shallots, chopped
6-8 rashers streaky bacon, diced
fresh breadcrumbs
handful of pine nuts

Method
(1) Heat oven to 220 degrees. Bring a pan of water to the boil and cook the potatoes for 5 mins, then add the broccoli & cauliflower and cook for a further 3 minutes. Lastly add the frozen peas and cook for a further minute or two. Drain all the veg, separate the potatoes and dry them off slightly.

(2) Meanwhile in another pan melt the butter slowly, add the flour and mustard powder and gradually stir in the milk to make a creamy white sauce. Add all but a handful of cheese and the grated nutmeg. In another pan gently fry the shallots and bacon in a small amount of butter.

(3) Add everything to the cheese sauce along with the chives and mix well. Pour into a large casserole dish. Cover with a layer of the sliced potatoes and sprinkle the remaining cheese, breadcrumbs and some blitzed pine nuts over the top for some crunch. Cook for 25 mins.

100g freshly picked nettle tips 

Add the sugar, citric acid and water to a large saucepan. Bring to rapid boil for a few minutes. Add the leaves and remove immediately from heat. Cover and leave in a cool place for a week, stirring daily. Strain and bottle. Keep in refrigerator & shake before use.

700g rhubarb, washed and chopped 

75-100g sugar (alter to your taste) 

375g shortcrust pastry 

1 egg 

Method
Roll out half the pastry and line greased flan dish, mix the rhubarb and sugar, put into pastry case. Rollout remaining pastry, damp edges of pastry in dish and cover with lid, pressing edges together well, scallop edges, decorate top if required, brush well with beaten egg and make hole in centre. Place dish on baking sheet or tray (in case juice leaks all over oven!) and bake at 200°c for 35 – 45 mins until pastry is lightly browned and fruit is cooked. (cover with foil after 30 mins if necessary to prevent over browning) Sprinkle with sugar. Enjoy.

Cals. Per portion 81.4

Ingredients
1 tbsp olive oil 

½ oz. butter 

4 chicken fillets cut into chunks
8 oz. chorizo sausage sliced 

1 large onion chopped 10 oz. rice
Few strands saffron 

1 litre chicken stock 

1 red pepper deseeded and chopped
1 yellow pepper deseeded and chopped 

2 tsp paprika
2 cloves garlic 

1 cup of frozen peas 

Extra paprika & fresh thyme to garnish

Method
(1) Heat oil and butter in a paella pan or deep frying pan, and fry chicken over a medium-high heat until browned all over. Remove with a slotted spoon and set aside. Fry chorizo for 4/5 minutes and set aside with chicken. When the chorizo is fried it gives of a rich, golden oil which is picked up in the dish.

(2) Fry the onion and garlic in pan juices for 1 minute. Add a little sherry or white wine to de-glaze the pan since it all adds to flavor, before adding rice and saffron and cooking for 1 minute stirring all the time. Add the stock, season with salt and freshly ground black pepper and simmer for 20 minutes, stirring frequently.

(3) Return the chicken and chorizo to pan and add peppers, peas and paprika. Simmer gently for 10/15 minutes until chicken is cooked through and rice is tender and all liquid has been absorbed. Adjust seasoning to taste then sprinkle with a little more paprika and garnish with fresh thyme (optional).