A cream tea – scones, jam, cream and tea – at an Inn in Britain’s frozen Lake District.

The seared crust of the raw beef fillet is given a gutsy punch from an excess of rosemary and a good seasoning of salt and pepper.

Duck eggs area perfect alternative to hen’s eggs – rich, gamey, large, they’re great for baking.

A breast of lamb, stuffed with apricots, breadcrumbs and thyme, roasted slowly.

This is a traditional Italian torte, loaded with hazelnuts and poppy seeds, rich with ricotta cheese. It goes well with a cup of good coffee.

A plate of freshly shucked oysters in front of the growing beds they came from in Cancale, France, the center of Brittany’s oyster industry.

A pint of beer from the heart of the English Lake District, full of hops and with a beautiful red colour.

A simple lemon cheesecake, from a foolproof recipe.

A cheap, easy and forgiving cut, pork belly is at it’s best when cooked lazily in a slow oven for hours on end.

A traditional Scottish soup of smoked haddock, milk, potato and cream.

A classic Kashmiri curry – flavoursome, aromatic, hot and deeply satisfying.