Brie and Cranberry Bites

These are so quick and easy to make and may end up actually saving you time

Cranberry Sauce

The Cranberry sauce recipe will make enough for the Brie bites with plenty left over for the turkey…

Pork En Croute

I guess this is the ultimate ‘pig in a blanket’ – just like Beef Wellington, only with a pork fillet and seasonal mushrooms.

Roast Vegetable Cous Cous with Feta

This is a versatile dish, so use whatever seasonal vegetables you have to hand. I used a red onion, half a butternut squash, 2 peppers, a Romanesco courgette and 3 mushrooms. Beetroot, artichoke hearts, leeks and celery are good, too,...

Butternut Squash Soup

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…

Poached Pears

So glamorous, so delicious and so simple to make – just perfect to serve at a dinner party, as it can be made in advance and kept in the fridge until you’re ready to serve. The other good thing is...

Pan Fried Duck Breasts in Plum Sauce

This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck.

Baked Camembert

This is barely a recipe, more just a gorgeous way to serve cheese as a starter…

Halibut with Bouillabaisse, Shellfish & a Herb Crust

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

Chorizo & Gruyère Loaf

John Rogers makes a Chorizo & Gruyere Loaf

Lemon & Cumin Danish Pastry

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells

Parmesan Shortbread

John Rogers shares inspiring recipes sure to impress even the foodiest of friends...

Chocolate and Peanut Bar

Find out more about the range of one-day and half-day courses that John runs at Rosemary Shrager’s Cookery School in The Pantiles, Tunbridge Wells by visiting www.rosemaryshrager.com/the-cookery-school. For information on Chef’s Table demonstration dining experiences, call 01892 528700 or book...

Bouillabaisse

John Rogers from Rosemary Shrager's Cookery School creates a Bouillabaisse

Nutella S’Mores

Lucinda creates gorgeous sweet and savoury dishes through her company, Cocolicious. For more information on private catering, cakes and canapés, email info@cocolicious.co.uk or search for Cocolicious on Facebook.

Grilled Aubergines

Lucinda Hamilton creates a vegetarian barbecue dish using Aubergines

Grilled Coconut Bananas

Lucinda Hamilton creates a barbecued dessert

Grilled Coconut Swordfish with Lime, Chilli and Coriander Sauce

Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...

Honey & Sesame Prawns

Lucinda Hamilton creates some barbecue dishes with a Thai twist

Spanish Chicken with Chorizo

A real family favourite at any time of the year. Whole chicken thighs with skin and bone give the best flavour, but you can use any chicken joints. Try Romano peppers for their sweet flavour, but if you’re in a...

Chocolate Raspberry Terrine

This is a real show-stopper of a pud – a combination of chocolate mousse, alcohol-soaked cake and raspberries is always a sure-fire winner. Don’t make it look too perfect, though, as I think slightly homemade looks more appealing. The terrine...

Spiced Red Bean Koftas

These spiced patties are ideal candidates for cooking on the barbecue. My family loves them piled into warm Indian bread and topped with hot mango and coconut chutney

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

Lime Calamari

Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we’ve picked three of our favourites for a gorgeously fresh late-spring meal...

Monkfish & Chorizo Fishcakes with Mustard Mayonnaise

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

Salmon, Mushy Peas & Chunky Sunblush Tomato Ketchup

Alex Mackay is a cook, a teacher, a writer, a Provencal food expert, a cooking with kids enthusiast and a regular on Cookery Television. Alex’s Cookery School in Provence was put in the world top ten by the Sunday Times...

Aubergine Burger With Smoked Paprika & Greek Salad

Alex has created adventurous yet achievable meals for the whole family to savour...

Flock Cakes

Jo Arnell's take on an Easter Treat

Lemon Curd Cupcakes

Easter coming early calls for some zest and zing in amongst all the inevitable chocolate. It’s also a lovely time for the children to get involved in craft and cooking projects, especially if the weather’s not yet warm enough for...

Rocky Road Easter Nests

Forget those fibrous Easter nests made with chocolate-coated shredded wheat and go for the full on, rocky road to ruin (or heaven). Children will love to make these, but be prepared to enter the sticky zone…

Easter Cupcakes

Celebrate in style with Jo Arnell’s unique take on a traditional Easter tea...

Rhubarb Marbled Madeira

This is a sensible grown-up cake – an antidote to all the chocolate. Madeira is somehow more refined and ‘cakey’ than bouncy sponge cake and this one goes very well with just a hint of the first tender shoots of...

Panna Cotta

Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau

Blueberry Friands

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk

Spiced Coffee Bundt Cakes

Jo Arnell creates some Spiced Coffee Bundt Cakes

Shortbread Stars

Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau

Rose Macarons

Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau

Chocolate Brownies

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk

Rose English Veal with Dauphinoise Potatoes & Roast Butternut Squash with Rosemary Oil & Pea & Mint Purée

For years the stigma surrounding veal as being a cruel and unethical meat has endured, and rightly so. However, the introduction of slow-reared British rose veal to our farmers’ markets, farmshops and butchers has enabled the raising of male calves,...

Crab Mayonnaise with Cucumber Salad

This month Juliet Bidwell creates an alternative Christmas meal

Noël Pavlova with Brandy Cream, Mulled Pears & Plums

Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.

Red Peppers rolled with Goat’s Cheese, Basil & Capers

Caroline Cowan makes some Red Peppers rolled with Goats Cheese

Mini Meringues

Caroline Cowan and her husband Rob run The Woolpack Hotel in Tenterden alongside Caroline’s parents, sister and partner, who is a talented chef. For more information, and to book a table in the restaurant, or a room in the hotel,...

Carmelized Onion Tartlets with Thyme

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden.

Mangetout-Wrapped Prawn Skewers with Lemon Mayonnaise

Caroline Cowan creates a quick canape

Tiny Parmesan & Olive Shortbreads with Parsley Pesto & Goat’s Cheese

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden. She’s a great cook and hostess so we asked her to put together some mouthwatering morsels to kick start the winter party season with a culinary bang...

Lamb Tagine

Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine