Great british grub

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

Evoke holidays at the Cornish seaside where this recipe hails. It’s named for the filling of mackerel or sardines (whatever the day’s catch might be) as their heads look skyward through a golden crust

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

IN THE SCOTTISH ARCHIPELAGO, FARM FLAVOURS AND SEAFOOD SPECIALITIES ABOUND

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

With cosy season just around the corner, try one of these tempting treats that taste as good as they look