It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup.
Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.
Leek, mushroom and thyme risotto recipe - Soak dried mushroom pieces in 250ml hot stock in a bowl until soft (8-10 minutes), then pour into remaining stock.
Bacon and egg pudding with salted maple recipe - Preheat oven to 180C and butter a 2-litre baking dish. Place bread in a single layer on an oven tray and bake until light golden
Cauliflower, leek and cheddar soup recipe - Process cauliflower, potato, leek and garlic in batches in a food processor until finely chopped. Heat butter and oil in a large saucepan over medium-high heat until butter foams
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