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Ingredients
3 cloves of garlic
1 fresh red chilli
400 g mixed wild mushrooms , such as blewit, chanterelle, oyster and chestnut, cleaned
olive oil
1 small k**b of unsalted butter
4 sprigs of fresh thyme
sea salt
freshly ground black pepper
½ bunch of fresh flat-leaf parsley
FOR THE FRITTERS:
400 g quality ricotta
1 tablespoon plain flour
1 large free-range egg
1 lemon
40 g Parmesan cheese
1 whole nutmeg , for grating

Method
Peel and finely slice the garlic, finely slice the chilli, then roughly tear the mushrooms. Add the olive oil, butter and garlic to a large non-stick frying pan over a medium-high heat. Fry for 1 minute, add the mushrooms and chilli, then pick in the thyme leaves. Season with salt and pepper, add 100ml of boiling water, then cook for 8 to 10 minutes, or until softened.
Meanwhile, make the fritters. Place the ricotta into a large bowl and beat until smooth. Add the flour, egg and a few gratings of lemon zest. Finely grate in the Parmesan and ¼ of a nutmeg, season with salt and pepper and mix well to combine.
Heat a good splash of olive oil in a medium pan over a medium heat, then add heaped tablespoons of the mixture (you’ll need to do this in batches), making sure you space them out nicely. Cook for 5 to 6 minutes, or until golden and cooked through, turning halfway, then transfer to a plate.
Pick, roughly chop and add the parsley leaves to the mushrooms, add a squeeze of lemon juice and toss well. Divide between your plates, top with the fritters and enjoy

Ingredients
750 g rhubarb
6 tablespoons runny honey
olive oil
75 g whole or flaked almonds
1 bunch of fresh mixed herbs , such as parsley, mint or chives
1 handful of breadcrumbs
2 racks of lamb
2 tablespoon Dijon mustard

Method
Preheat the oven to 200ºC/gas 6.
Slice the rhubarb into 5cm pieces and place in a roasting tray. Drizzle over the honey and a good lug of oil, mix well, then spread out evenly over the pan.
Blitz the almonds in a food processor with the herb leaves, then transfer to a bowl. Stir in the breadcrumbs and season.
Using a sharp knife, score the fat on the lamb, rub in the mustard, then pat on the breadcrumb mix.
Place the lamb on the rhubarb, drizzle with oil and cook for 22 to 35 minutes for medium, or a further 5 to 10 minutes for well done.
Rest for 5 to 10 minutes, then carve into cutlets and serve with the rhubarb.

Ingredients
2 whole rabbits , wild if possible
2 tablespoons English mustard powder
2 tablespoons plain flour
4 small onions
2 sticks of celery
1 tablespoon butter
a few sprigs of fresh thyme
570 ml pale ale
½ teaspoon English mustard

Method
Joint the rabbits (or ask the butcher to do it. If you bought your rabbits from the supermarket, they will probably be pre-jointed, but they’ll also be farmed – tender but not so tasty).
Cut the shoulders and legs off, and cut them in halves at the elbows and knees. Turn each rabbit so its backbone is on the board. Put a knife across the body, below the ribcage, and whack the back of the knife with a rolling pin. If you’ve done it hard enough, you will have cut the rabbit in two.
Do the same thing at the other end to chop the pelvis off. Throw away the rib cages and pelvises. You will be left with a rectangular bit of the rabbit’s back, about 10cm long. Chop that in half, across the spine, giving you 10 pieces from each rabbit.
In a large mixing bowl, combine the mustard powder and flour with a few pinches of sea salt and black pepper. Toss all the rabbit pieces in the seasoning mix until well coated.
Peel and halve the onions. Trim and chop the celery, then peel the carrots.
Melt the butter in a large, shallow sauté pan over a medium heat. Add the rabbit and brown evenly on all sides, adding butter as required.
Add the onions, celery, carrots and thyme, and cook gently until soft and fragrant.
Pour over the ale, topping up with enough water to cover. Simmer gently for about 45 minutes, or until the meat is tender, adding water if the liquid gets low.
Once cooked, simmer the liquid to thicken, and stir in the mustard before serving with crusty bread and a watercress salad.

Ingredients
6 large free-range eggs
1 tablespoon extra virgin olive oil
1 k**b of unsalted butter
1 bunch of small asparagus

Method
Preheat the oven to 180ºC/gas 4.
Beat the eggs with a little sea salt and black pepper.
Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.