Celery salad with furikake, Japanese sesame and dried seaweed seasoning, is the best way to use that bunch of celery.

Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest.

Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce.

Norwegian apple cake, eplekake, is plenty of apple slices on sponge batter enriched with milk.

Oven baked creamy orzo pasta with wild chanterelle mushroom topping is a wonderful vegetarian main course or a side dish.

Chunky salmon burgers with capers, mint and dill, are best served with chilli yoghurt dip. The bun is optional.

Rose hips, wild rose fruit, are a very deliciously jammable material, also full of vitamin C.

Cheesy bacon and sweetcorn enchiladas with red salsa, made with crisp, toasted corn tortillas.

Raspberry and almond slice, a gorgeous buttery traybake with flaked almonds, sugar and butter topping.

Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.

Blueberry cookies, chewy and delicious, with fresh blueberries or bilberries (wild European blueberries), easy and quick to make.

Caramelised courgettes with basil and garlic: is it a sauce, a condiment, a side dish? All of those and more.

Almond cake with fresh raspberries, flavoured with cinnamon and lemon zest. It’s flourless, dairy and gluten free.

Cabbage lasagne, a vegetarian dish of pasta layered with a filling of lightly cooked cabbage with tomatoes.

Tomato nun, la religieuse de tomate, is an exquisite appetiser of cold, uncooked tomato stuffed with pesto-flavoured burrata cheese.

Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case.