This is a fabulously flavoursome and hearty stew for a chillier evening.  Do ask the fishmonger to clean and prep the squid for you, so it is ready to cook with - you will need the tentacles but ask for their inedible beak to be removed. 

Wild plums are too tart and acidic for eating raw but these qualities make them ideal for jams and sauces. Think of this sauce as being akin to a Chinese plum sauce - sweetly spiced and fruity. It is made in two stages to allow the opportunity to test its sweetness and gauge how much to reduce the sauce. 

It is served here with some simply cooked fresh mackerel, but would also be lovely as a dipping sauce for deep-fried prawns, ribs, or duck. 

The classic nicoise salad is here served as individual bundles that are perfect for a summer lunch or starter. It is important that each element of the nicoise is chosen carefully for maximum flavour - especially the eggs which are used not just hard-boiled in the salad but also for the fabulously rich and smooth tarragon mayonnaise that goes with them.

The deep flavour of hot-smoked Arbroath Smokies or cold-smoked haddock are terrific in a smooth, thick bechamel sauce and deep-fried into crunchy croquetas.  They can be prepared ahead and then just fried for a couple of minutes before serving. 

The classic gravadlax cure of salt, sugar and dill is given extra depth of flavour with bourbon, coriander seeds and orange zest.

Cure salmon for 2-3 days with bourbon, orange zest, coriander seeds and dill to give delicious, silky slices of salmon that are really versatile whether on rye for lunch, as a canapé or starter, or with scrambled eggs. An easy-to-make alternative to smoked salmon.