Crushed broad bean pesto

This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip

Potted Stilton

Crack the buttery crust to reveal delicious blue cheese flavoured with Sherry and green peppercorns – great on toast

Smoked salmon terrine

A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives

Stilton & poppy seed sablés

Sablé is French for sandy, which explains the crumbly texture of these pastries – given extra crunch by the addition of polenta

Selkirk Bannock

Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding

Glazed plum cake

This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make

Smoked salmon, dill & lemon paté

Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

Ricotta & spring onion dip

Have some leftover cream cheese? Whip it into a light dip with lemon and serve with cucumber or toast

Butter-braised peas, lettuce & mint

Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish

Potted ham

Contains pork – recipe is for non-Muslims only
This simple starter is a great way to use up leftover ham and you can freeze it ahead

Damson jelly

A delicious way to deal with a glut of damsons – perfect on toast or fresh bread and a great accompaniment to roast meats

Devilled mushrooms

Bring out the devil in a dinner party with these spicy mushrooms