Cheesewick recipes – Macaroni cheese

Chiswick has a monthly cheese market on the third Sunday of the month. To entice you to come and try out different cheeses, the organisers are offering their top recipe recommendations in collaboration with cookbook website Here's Neil Perry's recipe for Macaroni cheese from The Food I Love, published in 2005. 'This is such a great dish to make. You can have a mac and cheese (as the Americans say) all by itself or as a side dish. I once had a roasted guinea fowl for two with truffled macaroni cheese at the legendary Joel Robuchon restaurant in Paris – now that is pure indulgence – but there is nothing stopping you from roasting a chook and throwing together a side of macaroni cheese to go wit

Lockdown leftovers fishcakes

By Donna Freed, Writer, podcaster, translater and part of The Cookbook Festival Team. The Cookbook Festival team have produced two festivals of cookbook authors talking about their books and demonstrating their recipes. Most of the team are themselves chefs and / or cookbook authors. Those who don't cook professionally, just love cooking. This is freelance journalist Donna Freed's recipe for 'Lockdown leftovers fishcakes'. Ingredients Leftover mashed potato smoked mackerel creamed horseradish sauce black pepper Cheddar cheese flour paprika egg panko breadcrumbs Method Mix 2/3 mashed potato with 1/3 smoked mackerel fillets (plain or with black peppercorn) in a bowl, use sardines or pilchards or tuna or salmon in a can if you don't have smoked mackerel

Puy Lentil, Roast Red pepper & Goat’s cheese salad

By Jules Kane, chef @Crucialfood and part of The Cookbook Festival Team. Crucial Cafe offers a range of healthy meals and snacks at the Hogarth Centre, with many vegetarian and vegan options. This is Jules' recipe for a simple and nutritional lunch option, with a zingy pesto made from wild garlic - which you may find you have in your garden at the moment. Serves 4 Ingredients 4 red peppers – deseeded & roughly chopped 175g Puy lentils 1 stick of celery 1 clove of garlic – peeled but left whole 1 bay leaf 3 tablespoons of wild garlic pesto – as per recipe below 150g Goat’s cheese 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon soy sauce or tamari 250g mixed salad leaves Salt & black pepper Method

Cheer yourself up with Lucy’s chocolatey fudge cupcakes