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Slow roasted leg of mutton with rosemary and thyme by Jon Fell

Slow roasted leg of mutton with rosemary and thyme by Jon Fell

Mutton doesn't have be cooked in a casserole - here, Jon Fell, Head Chef at Sella Park Hotel in Cumbria, encourages us to roast it, long and slow.

Wild garlic and nettle soup

Wild garlic and nettle soup

If you go down to the woods today, and your favourite Italian trattoria comes to mind, it’s probably because you’ve just disturbed a crop of wild garlic. Also known as “Ramsons”, wild garlic is part of the Allium family, and is related to chives, onions and leeks. Here we team it with another wild ingredient, stinging nettles, to make a highly nutritious soup.

Crispy Sussex fish goujons

Crispy Sussex fish goujons

Freshly made fish goujons dipped in creamy mayonnaise make a tasty change from sandwiches for picnics. You could nip to the shops and buy them, but there really is nothing like making your own. It guarantees beautifully succulent fish and the crispiest batter.

Slow roasted lamb shank with port and redcurrant Jus

Slow roasted lamb shank with port and redcurrant Jus

This recipe was designed exclusively for us by John Walter, Head Chef and Manager of The Lakeside Restaurant at the University of Surrey. What better way to celebrate start of spring than with new season lamb? The slow cooking makes the lamb shank beautifully tender and the port and redcurrant jus adds a lovely fruity richness to the dish.

Strawberry fromage frais mousse

Strawberry fromage frais mousse

Choose the freshest, most luscious strawberries to whisk up a taste sensation with these delightful little mousses.

Chicken pesto penne

Chicken pesto penne

This quick and easy recipe is gorgeously tangy and makes terrific use of fresh Bramley apples from Sussex. It's a pesto pasta - with a new twist. Kids love it too!

Toffee apples

Toffee apples

Our nostalgic recipe for toffee apples is fun to make and a good way to encourage kids to eat at least one of their five-a-day as part of Halloween or party celebrations. Choose red apples if you can.

Steak with flourless red wine sauce

Steak with flourless red wine sauce

This recipe takes its inspiration from the classic French dish "Steak au Vin Rouge". It's very straightforward and you can substitute the redcurrant jelly for cranberry sauce leftover from Christmas! This recipe is for two - perfect for a romantic dinner - but the quantities can be increased for a crowd. It's worth noting, if you're coeliac or avoiding wheat flour, that the sauce is flourless.

Seville orange posset

Seville orange posset

Seville oranges hit our shops in January and bring some much-needed sunshine to what can be a dreary month. Bursting with aroma and flavour, they are famous for being used to make Seville orange marmalade. Here, for a change, we use them to conjure up a creamy dessert.

Roast loin of pork stuffed with Le Mesurier peach & rosemary chutney

Roast loin of pork stuffed with Le Mesurier peach & rosemary chutney

There's nothing to beat a roast loin of pork, with golden crispy crackling. Buy your pork from your local butcher's and ask him to score it for you. This will help the crackling to crisp up and make it easier to serve. In his recipe for Roast Loin of Pork with Le Mesurier Peach & Rosemary Chutney, chef Patrick Le Mesurier shows us how to prepare a memorable roast.