Roasted tomatoes

Based on Nigel Slater’s recipe for roasted tomatoes with a crust made from breadcrumbs, olive oil, sea salt and pepper, with fresh thyme, parsley, garlic and chives, all from the garden. Sweet, sticky, crunchy and aromatic

Pork and spring greens

Pork (from last summer’s hogroast!) sauteed with onions, garlic, home-grown green pepper and Indian spices, then simmered with Santini tomatoes in wine, mango juice and passata until rich and sticky. Served on a bed of shredded spring greens, steamed, then tossed in butter and fresh mandarin juice, topped with crumbled Cheshire

Spicy beef

Beef strips, onions and tomatoes in a sauce of fried spices with cream and mango juice, served with new potatoes, parboiled then tossed in mustard seeds and turmeric and browned in butter. Fresh mint raita and crunchy courgette batons

Salmon steak

Salmon steak coated in English mustard and rolled in a mixture of crushed star anise, black and pink peppercorns, whole yellow mustard seeds, smoked seasalt flakes, chopped oregano, thyme and rosemary, roasted and served with broad beans and peas from the freezer and new spuds. Parsley sauce made with fresh flat-leafed parsley. Dressed with fresh chives. All the herbs are straight from the garden