A rich, aromatic medieval recipe that is a great way to use local eggs

The classic chicken stew to end them all.

Cheap, classic, comforting

We're only wasting the oink, remember.

The best mussel dish in the world.

Accept no imitations

Easier than you might think.

Merguez are originally North African, but very popular in France. They need fierce grilling - ideally over charcoal. Spicy and moreish as well as being Moorish! Absolutely ideal for the barbecue. And you could easily make feisty mini burgers from this mix if you don't want to stuff sausages.

The recipe has its origins in one printed in "Casa Moro", Sam & Sam Clark's 'home cooking' book - but I have considerably adjusted the balance of the spicing (and deliberately left out the dried Rose petals!).

Easy, very tasty recipe. From Jacques Pepin's "Simple and Healthy Cooking," so it's both simple and, umm, healthy!

Doggies are not under threat, and are easy to catch. Here's a tasty way to serve them. It works with other firm, white fish too.

A delicious chocolate mousse cake, with the advantage of being wheat free. Also a good one if you have a glut of eggs. Originally by Jocasta Innes

Another good thing to do with seafood courtesy of Simon Hopkinson.