Ingredients 900 g   fresh rhubarb   120ml water 150 g granulated sugar Thinly shaved peel of half a lemon or orange   ½ teaspoon vanilla bean paste Method Combine all ingredients (excluding vanilla) in large sauce pot. Heat to medium-high and stir occasionally until rhubarb begins to break down completely. Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.

Ingredients 450g smoked haddock fillets 1 bay leaf 2 tbsp light olive oil 50g butter 2 onions, finely chopped 2 leeks, halved lengthways and thinly sliced 3 celery sticks, thinly sliced sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn 900g potato peeled and diced 3 garlic cloves crushed with 1 tsp sea salt 2 tsp chopped fresh thyme or ½ tsp dried thyme 600ml milk chopped fresh parsley for sprinkling Method Put the fish in a deep frying pan with the bay leaf and 600ml/1...

Ingredients 2 tablespoons margarine [or butter, olive oil, rapeseed oil, etc.,or ½ cup vegetable stock] 140 grams carrot [1 medium-large, diced] 170 grams swede [⅓ medium swede, diced] 240 grams potatoes [1 medium-large, diced] 75 grams celery [1-2 sticks, diced] 150 grams leek [1 medium-large, thin sliced] 4 cloves garlic [if small cloves use a few extra] 130 grams onion [1 medium-large, diced] 1.2 litres vegetable stock [hot] ⅛ teaspoon turmeric powder [add extra if liked] Method Dice the...