Beet risotto & goat’s cheese Serves: 4 Ingredients 4 small or 2 large beetroot 1 tbsp olive oil 2 tbsp b

Roast aubergine with lemony kale and pine nuts Serves: 4 Ingredients 2 large or 4 small aubergines 2 cloves ga

Baked pumpkin with chili and thyme Serves: 4 Ingredients 1 pumpkin 1 tbsp melted coconut oil 1 red chili, de-s

Mini apple crumbles Serves: 4 Ingredients 150g plain flour 100g butter 100g golden granulated sugar 50g rolled

Baked apples with raisins, walnuts, cinnamon and honey Serves: 4 Ingredients 4 large eating apples 80g raisins

Rhian Craddock, chef-proprietor of  The Feathers Inn, Northumberland, shares dishes which have brought his pu

Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was cro

Jack Catherall, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields

Okra fries Author: Dabbawal Serves: 2 Ingredients 250g okra oil for frying 60g gram flour ½ tsp turmeric powd

Roast butternut squash and cumin Author: Dabbawal Serves: 4 Ingredients 1 butternut squash, peeled, seeded and

Bengali chicken curry Author: Dabbawal Serves: 4 Ingredients 2 tsp olive oil 2 large onions, diced 1 tbsp garl

Fruit chaat Author: Dabbawal Serves: 2 Ingredients 2 oranges 2 apricots, pitted 2 medium green apples 1 peach

Barbecue lamb flatbreads Serves: 4-6 Ingredients 6 skewers 600g lamb leg steaks in bite-sized pieces 2 tbsp ol

Garlic chilli mushrooms Author: Dabbawal Serves: 2 Ingredients 2 tbsp olive oil 2 shallots or ½ onion, sliced

Barbecued asparagus with salsa verde Serves: 4 + 1 small jar Ingredients ½ garlic clove 2 tbsp red wine vineg

Barbecued corn cobs with shallot butter Serves: 6 Ingredients 100g butter, softened 2 shallots, finely grated

Hariyali chicken tikka Author: Dabbawal Serves: 2 Ingredients 500g boneless chicken breast cut into 8 pieces 1

Summer pavlova Serves: 6-8 Ingredients 3 egg whites 175g caster sugar 1 tsp cornflour ½ tsp vanilla essence 1

Summer pudding Serves: 4-6 Ingredients 700g mixed red summer berries 150g caster sugar ½ loaf white sliced br

At Blagdon, we love the more obscure cuts and enjoy giving them a new, and in this case seasonal, twist. Flank

Jack Catherall, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields

Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub

Roast beetroot dip with Chantenay carrots Serves: 2 small jars Ingredients 500g medium beetroot, cleaned, trim

Grilled radish, fennel and asparagus salad with caper dressing Serves: 4 Ingredients For the salad 1 tbsp oliv

Wild blueberries, known as bilberries or whortleberries, abound in pine forests and heathland in the North Eas

Crab is sustainable, less expensive than lobster and in my opinion much tastier. Any decent fishmonger should

Panzanella is a very old Tuscan tradition – a salad made with leftover bread, which would be unsalted, in th

Scottadito means to burn the fingers in Italian. The intoxicating aroma that emanates from the grill while

In Greece, filo ideally contains only flour, cornflour and a preservative. In other countries it also contains

Jack Catheral, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields

With new season lamb just around the corner, it has to star in my recipe this month. The topside of the leg is

Smoked salmon carpaccio with watercress, beetroot and horseradish Author: The Watercress Company Serves: 4 Ing

Shallot tarte tatin with watercress salsa verde Author: The Watercress Company Serves: 4 Ingredients 300g shal

Radish, ham and ricotta pizza breads Author: Love Radish Serves: 4 Ingredients 200g ricotta cheese ½ small pa

Special fried rice with radish, celery and spring onions Author: Love Radish Serves: 4 Ingredients 500g brown

Isle of Wight tomato shakshuka Author: Isle of Wight Tomatoes Serves: 4 Ingredients 4 tbsp olive oil 2 onion,