Originally, the traditional Scottish cranachan celebrated the harvest, but now it is enjoyed year-round. There are many variations, but in all of them the trick is the slow toasting of the oatmeal; this is then mixed into the dish at the last minute so that its texture is retained. The quantities given here for the cardamom honey make a full jar, much more than you need for this amount of cranachan, but it will keep indefinitely; it is great over granola and in coffee.
Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.
Knickerbocker glory, the dessert of childhood dreams! Very simple to prepare but impressive-looking when assembled, these will be loved by children and adults alike.
Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy.