Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.

Braised pheasant with chestnuts, tender and flavourful, it is also the ultimate sustainable food and free range meat.

Steamed salmon in a foil parcel with dill, chilies and soy sauce. Steaming takes only 15 minutes and salmon can be served hot or cold.

Honey and apricot brack, inspired by traditional Irish bread with raisins and currants aka barmbrack.

Filipino beef tapa with brown rice, sweet and sharp marinated beef strips, stir fried and served as part of a breakfast dish of tapsilog.

Chinese flower shaped bread rolls, baked in the oven, are buttery and spiced with za’atar and chives instead of traditional spring onions.

Bacon wrapped chicken chunks, grilled and served with pan fried mushrooms, are a wholesome main course.

Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour.

Cider braised gammon joint with apples and garlic, slowly cooked in the oven. The best cooking method for a great ham roast.

Mini party rolls, filled with chipolata sausages or ham and cheese filling. They are easy to prepare and invariably the biggest hit.

Lemon and almond teacakes from Ottolenghi are really mini ring cakes but so delicious you can call them anything you like.

Banana scones made from just one overripe banana make excellent breakfast. Especially delightful toasted and buttered.

Halibut fillet steamed atop braised leeks and carrots, the best cooking method for halibut. Healthy, tasty, and one pan dish to boot.

Beetroot gratin, thinly sliced beets baked in garlic and dill infused cream, a gorgeous side to a fish course.

Ottolenghi teacakes are really mini ring cakes but perfect with afternoon tea so who can argue?