Wash each potato and cut into wedges (depending on how thick you like your wedges. Bear in mind thicker wedges take slightly longer to cook).

Lay out on a roasting tray.
Drizzle olive oil over them and sprinkle with rosemary or cayenne pepper. Alternatively drizzle in Gordan Bennett’s Roasting Oil.

Put in a preheated oven (180C) for approx 40 minutes or until golden brown.

Serves 6

Wilt the watercress
Drain it, cool it and coarsely chop it.
In a saucepan, heat the olive oil and half the butter.
Add the onion and celery and fry until soft and beginning to colour.
Add the potatoes and cook, stirring for 5 mins until they start to soften but not brown.
Add the rice, stir until coated with oil.
Add enough stock to cover, add more as it is absorbed by the rice. Stir continuously until the rice is cooked and the potato tender.
Stir in the remaining butter and the chopped watercress.
Sprinkle with parmesan and serve.

Preparation time: 5 mins
Cooking time: 20 mins
Serves 4

Boil a large pan of water. Add the potatoes and the sprig of mint. Note: the potatoes do not need peeling - just wash them.

Boil until the potatoes are cooked - typically this takes about 20 mins.

Drain off the water and allow the potatoes to cool.
Chop into medium sized chunks.

Stir in the mayonnaise to taste.

Season with chopped chives, salt and pepper.

A wonderfully tasty soup, that is hearty and so easy top make!

Fry the leeks in the butter in a large saucepan until they are soft. (5 mins approx)

Add the stock and potatoes and bring to the boil.

Lower the heat to medium and cover until potatoes are very tender. (approx 30 mins)

Add the watercress.

Blend the whole mixture with a handheld blender (or in a Magimix).

Season to taste

Add the potatoes to a pan of boiling water.
Simmer for 10 minutes, then add the celeriac.
Simmer for a further 10-15 minutes until the potatoes and celeriac are tender.
Drain in a colander and return to the pan, shake over medium heat for a few seconds to evaporate any remaining water.
Take the pan from the heat and mash the potato and celeriac with a potato masher until smooth.
Return to the heat; make a well in the centre by pushing the mixture to the sides of the pan. Add the cream and the butter; heat for approximately 30 seconds then thoroughly beat the mixture together.
Serve piled in a heated dish, garnished if preferred with finely chopped celery and celery leaves.

This recipe is best served using a fondue set at the table.
Ensure the veg is in small pieces and free of excess water.
Make the batter by missing the flour and salt with the oil and water, and beat until smooth. Whisk the egg whites until stiff and fold into the batter just before required.
Fill a fondue pan about half full of oil and heat.
Secure a piece of veg on a long fondue fork and dip into the batter, ensuring that the veg is completely covered.
Then submerge in the oil until the batter is golden brown.

Serve with Cornish Chilli Hummingbird Sweet Chilli Dipping Sauce.

Serves 6

Heat the oil in a large frying pan, then fry the bacon until golden.
Remove set aside, leaving the oil in the pan.
Add the chicken to the pan and lightly fry for 4-5 mins to brown on both sides.
Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or simply boil with the potatoes for the last 6-8mins.
Pour the cider over the chicken, bring to the boil then reduce heat.
Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened.
Add the double cream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.