Cut salmon into rounds (allow 2 rounds per person). Gently poach salmon portions in simmering water, seasoning and bay leaf for 4-6 min.

To make sauce: Melt butter and fry shallots without colouring. Add lemon juice, Champagne and cider vinegar. Bring to boil and simmer until reduced by two thirds.

Add cream and simmer gently for 10-15 min. Adjust seasoning.

Arrange alternate layers of pancakes and salmon on hot serving plates. Top with cooked buttered ribbons of leek and carrot. Serve with Champagne sauce.

In a shallow dish, mix together the marinade ingredients. Lay the mackerel fillets in the marinade, skin side uppermost. Leave to marinate for 1-1 days.

Preheat a medium grill. Line a grill pan with foil. Place the mackerel fillets skin side down on the grill pan. Grill for 5 min, basting frequently with the leftover marinade.

Meanwhile, melt the butter in a frying pan. Add the lemon slices and gently fry for 5 min until softened. Turn the mackerel fillets skin side up and cook for a further 2 min, basting frequently. The flesh should be opaque all the way through when a fork is inserted into the thickest part.

Transfer the fillets to a warmed serving plate. Garnish with the sauteed lemon.

Mix together the yogurt, pesto and pepper until well combined.

Spoon into a serving dish.

Preheat oven to 200°C.

Roll out pastry onto a lightly floured surface. Cut into 15 cm rounds using a cutter or tea plate.

Mix together ingredients for the filling. Put in the centre of the pastry rounds. Moisten the edges of the pastry with a little cold water. Seal together by fluting to make the traditional pasty shape.

Put onto a baking tray. Brush pasties with a little beaten egg.

Bake for 25 min or until pastry is firm and golden.

Reduce heat to 180°C. Bake for a further 15-20 min. Serve hot or cold.

Prick the new potatoes all over with a fork. Place in a microwave bowl with the water. Microwave on High / Full for 7-8 min.

Cut the baby carrots in half. Put them in the bowl with the potatoes. Microwave on High / Full for 3-4 min or until tender. Toss in the lemon juice. Sprinkle with parsley.

Beat together the ingredients for the parsley butter until well mixed. Spoon onto a sheet of greaseproof paper. Shape, with the help of the paper, into a sausage shape. Wrap up the paper and twist the ends to seal. Chill for at least 1 hour or until firm.

Rinse the salmon steaks under cold running water. Arrange in a large, deep frying pan. Pour over all the ingredients in the cooking liquid.

Cover the pan and simmer gently for 5-10 min, basting frequently.

Test to see whether the salmon is properly cooked by inserting the tip of a knife into the thickest part. If properly cooked the flesh will flake easily and offer no resistance. If not cooked however, simply continue to poach and test until cooked.

Carefully lift the salmon out from the pan, using a fish slice. Transfer to a warmed serving plate. Top each with a few slices of the parsley butter.

Mix together the pilchards and sauce, potatoes, onion, lemon juice and season to taste. Shape into 8 (2 per person) round flat cakes with floured hands. Dip in beaten egg, then coat with breadcrumbs.

Fry fish cakes for 5-6 min or until golden brown. Drain on crumpled up kitchen paper. Serve piping hot.

Heat ²/₃ of the vegetable oil, and the sesame oil in a wok or frying pan. Add the chicken. Stir fry for 5 min. Remove chicken with a slotted spoon.

Heat the remainng oil. Stir fry the onions for 1 min. Add the mushrooms, carrots and pepper. Stir fry for 5 min.

Replace the chicken in the pan with the water chestnuts and mange-tout. Cook until chicken is almost tender.

Blend the cornflour with the stock, sherry and soy sauce. Add to the pan. Stir until slightly thickened.

Serve immediately.

Put the bacon in a large pan. Cover with cold water. Leave to marinate for 1 days. This releases excess salt content.

Remove and wash the bacon. Place in a pan with the onion, carrots, celery, bay leaf and enough water to cover. Bring to a simmer and continue to simmer for 1 – 1 ¹/₁ days.

Leave the bacon to rest in the liquor for 20 min before serving. This relaxes the meat and makes it more tender.

Drain off 600 ml (1 pt) of the cooling liquor. Boil this for 15 min to reduce by half. Add the cream and cook gently for 10 min. Add the butter and mustard seeds to taste. Adjust seasoning.

To serve: Slice the bacon. Spoon over some liquor to add extra moisture to the meat. Serve with the mustard sauce.

Preheat oven to 180°C. Lightly grease and line a 20 cm (8in) cake tin.

Sift the flour into a mixing bowl. Rub in the butter.

Add the sugar. Add the egg and the diced apple.

Spoon into the cake tin. Smooth over the surface.

For the topping: Sift the flour and cinnamon into a bowl. Rub in the butter. Stir in the sugar and nuts. Sprinkle evenly over the top of the cake.

Bake for 50 min until firm and a skewer comes out clean after being inserted. Turn out carefully onto a wire cooling rack.

Eat while still warm or freshly baked.