A gluten-free, vegan recipe for the classic dessert.

Try this delectable recipe for Limoncello and Thyme Spritz. Refreshingly delicious!

This is the Grande Dame of fish stews. It’s a riot of many fish, shellfish, ripe tomatoes, wild fennel and saffron, served in two parts. First comes the rich broth, with croutons and rouille, the spicy, garlicky, saffron-spiked mayonnaise, then the fish and potatoes cooked in the stock.

The recipe makes approximately 500g of delicious pesto which is more than you need for the mushrooms but you will definitely enjoy the rest of it during the week.

The Dingle Bouquet, features a base that’s infused with rose petals, orange blossom water, violet essence and vanilla.

Something very savoury, almost meaty, that is achieved by first baking and then grilling and smoking the cauliflower. This is then paired with a rich unctuous cashew butter and offset by sweet/sharp caper and raisins to give it balance.

The prawns are, technically, the main draw, but never detract from the rich sauce, heavy with chilli and garlic.

Chef Gary Foulkes has shared the recipe for his mackerel tartare, embellished with oyster cream, green apple batons and shisho cress.

Ox Cheek Hash 250-300 g braised ox cheek (or alternative filling)350-400 g potatoes (diced)1 large onion (finely sliced)1 tsp sugar1 tsp Mustard seeds3 sprigs thyme (leaves picked)250 ml stout (or a splash of balsamic vinegar and 150ml beef stock, if you don’t want to use alcohol)2 tsp brown sauce1 tbsp...