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Eton mess with Silent Pool Blackberry Gin

Eton mess with Silent Pool Blackberry Gin

This recipe from Shirlee Posner, Eat Surrey, has to be the easiest emergency dessert to make providing you have the right ingredients. It’s fast, effective and difficult not to love. Fruit infused gins are lovely for providing an alcoholic kick to an otherwise innocent classic. The gin cordials from Silent Pool are perfect here.

Christmas cake

Christmas cake

In this version of the boiled fruit cake, Jo adds cranberries for bursts of tangy fruitiness. The quantity is enough for a 10” square or round tin – for an 8” cake, reduce all ingredients by one third.

Sweet pickled red cabbage

Sweet pickled red cabbage

Pickled red cabbage makes a delicious accompaniment to cold meats like ham, but also a delightful side dish for braised meat dishes, as the sweet-sour tang cuts through the richness.

Pickled beetroot and carrots

Pickled beetroot and carrots

Tim says this pickle makes a great accompaniment for cold meats, patés and smoked fish - delicious on their own, or in a salad. To make a dressing, take a little of the pickling liquid and add a couple of spoonfuls of olive oil.

Crabapple jelly

Crabapple jelly

Come September, crabapple trees are weighed down with fruit. In a good season, there are plenty to go around, so leave the windfalls for the birds and other local wildlife and pick yourself a bagful of these sour beauties to turn into delectable homemade crabapple jelly. It makes the perfect gift for the local food lover in your life – and remember to label it with pride!

Slow roast tomato tarte tatin

Slow roast tomato tarte tatin

This delightful summery recipe was created for us by chef David Gillott, owner of Four Gables Group. The sweet, juicy cherry tomatoes encased in a crisp puff pastry crust make for a wonderful light lunch dish, or an impressive starter for an al fresco dinner party.

Summer cherry and frangipane cheesecake

Summer cherry and frangipane cheesecake

This lovely summer baked cheesecake provides a great showcase for English cherries as they sit atop a mascarpone, lemon and frangipane base. It was made by Botley Hill Farmhouse’s dessert chef, Cosmin Prisecaru, who reveals, “It’s important for the pastry to be light and to achieve this you need to treat it gently. Also make sure your finger tips are cold before you start rubbing in the fat – running your hands under the cold tap does the trick.”

Gooseberry, rhubarb and elderflower jam

Gooseberry, rhubarb and elderflower jam

Shirlee Posner of foodie blog Eat Surrey combines three of summer's best flavours in this delightfully seasonal jam. It's a great way of using up a bumper crop of home-grown gooseberries and rhubarb, or why not pick your own at a farm near you? Shirlee recommends this jam for topping banana scones, layering cakes or simply smothered on toast.

Corn fed breast of chicken with charred baby vegetables, white onion purée and thyme jus

Corn fed breast of chicken with charred baby vegetables, white onion purée and thyme jus

This recipe is pretty straightforward to rustle up for a dinner party while incorporating a few 'cheffy' elements. The flavours are terrific and it works really well - so get set to impress.

Roasted strawberries with balsamic vinegar and vanilla crème fraîche

Roasted strawberries with balsamic vinegar and vanilla crème fraîche

The combination of sweet, tangy balsamic vinegar with juicy strawberries, delicately vanilla-scented crème fraîche and crisp shortbread is a twist on that British summer favourite, strawberries and cream.