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This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.

Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden. 

This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."

This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.

An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”

Carole Bamford