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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.

Hot cross buns

Hot cross buns

This recipe for Hot Cross Buns can't be rushed, so it's perfect for when you fancy a good long baking session - and the results are well worth the effort.

Beef stroganoff

Beef stroganoff

Beef stroganoff is one of those dishes that is a joy to make, because it's so easy, and very impressive to serve.There really is no need to over-complicate a beef stroganoff recipe. Follow ours and the results will speak for themselves.

Strawberry fromage frais mousse

Strawberry fromage frais mousse

Locally-grown summer strawberries oozing with juicy flavour are the star of the show in this delightful recipe.

Italian-style chicken parcels

Italian-style chicken parcels

This recipe is really easy and ultra-tasty. It’s great to dish up for supper with friends, or just when you feel like something different. Use locally-reared, free range or organic chicken.

Rhubarb crumble

Rhubarb crumble

This recipe was donated by Chris Matthews of Riverford Organic. He says: "It's a nice, simple but absolutely delicious recipe for Rhubarb Crumble. Great summer dessert and an easy one to impress visitors." Mmm.

Glazed strawberry tart

Glazed strawberry tart

Strawberry tarts are best made during the strawberry season, when the fruit is luscious and sweet - why not gather fresh from one of the Surrey "pick your own" farms? Locally-grown strawberries are often available from as early as May, but outdoor grown ones are later, so you may have to wait until June. Once you get your hands on them, roll up your sleeves, grab your rolling pin and enjoy baking this delightful dessert. You can always cheat and use ready made shortcrust pastry if you really are very pressed for time.

Charred mackerel with beetroots and anchovy crème fraiche

Charred mackerel with beetroots and anchovy crème fraiche

This recipe by Surrey chef Maxwell McKenzie makes stunning use of one of the UK's best winter vegetables - fresh beetroot. The sweet beets are the perfect foil for the big flavoured mackerel.

Seasonal fruit trifle

Seasonal fruit trifle

Trifle is a quintessentially English dessert, is very easy to make and is the perfect crowd-pleaser. Anything goes really - so you can choose whatever you fancy to make it fruitful. Perfect, then, to pop on the table at your New Year's Eve celebration - just provide a big spoon and let everyone help themselves. Remember to make an alcohol-free one for the kids - simple use a fruit cordial or local juice instead of the fruit wine.

Eyeballs and worms

Eyeballs and worms

This easy-peasy recipe is perfect fodder for little witches and ghouls and will fill them all the energy they need for their trick-or-treating exploits in Surrey and beyond.