The dishes from our interviews explained step-by-step – and other recipes from The Gannet

Steamed Mussels With Ale & Dillisk
Dauphinoise Potatoes With Dried Mushrooms
Fried Artichokes With Chopped Salsa Verde
Tagliolini Cacio e Pepe With Smoked Ricotta
Bacon Loin With Chilli Cabbage & Boiled Potatoes
Roast Chicken With Wild Garlic & Chicken Fat Mayonnaise
Roast Beetroot, Boiled Eggs, New Potatoes & Anchovies
Warm New Potato Salad With Tomatoes, Cucumbers & Eggs
Borlotti Bean Stew
Pasta e Fagioli (Pasta & Bean Soup)
Pollo alla Cacciatora (Hunter’s Chicken)
Deep-fried Sage Leaves
Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing
Flower Sprouts With Black Garlic Vinaigrette & Ricotta Salata
Labneh & Plum Jam on Soda Bread
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