Mark Hix

A quick-to-assemble medley of sun-dried tomatoes, roasted peppers and salty, tangy cheese

Satisfy cravings with this crisped-up version of the nostalgic sandwich – plus a tart, berry relish for a grown-up edge

A fabulous blueprint recipe for the old-fashioned dessert that’s easy to adapt year-round

From crumblings of Isle of Wight blue to salty halloumi croutons, here’s how to get the best from your fromage

Buttery, creamy and cheesy – this is everything you want from a soothing bowlful

My late grandmother would be proud of this dish – she used to cook a ham hock every week religiously, serving it hot for supper and then cold in

Like all great Caesar salad recipes, this one has a satisfying crunch

This decadent dessert takes less than 10 minutes to make and is sure to be a hit with guests

Take the long or shortcut recipe with this cocktail made from ‘golden apples’

Finding quinces used to be easy – so easy, in fact, I didn't even have to look for them. Every year, a friend would show up at Hix Soho with a bin liner full of quinces, and we'd poach them, using them in all sorts of dishes, including a cocktail on my menu. This year, though, it wasn't so simple – until a friend came through with a batch and, suddenly, I had more than I knew what to do with. I've returned to my Quince Prince cocktail this week as it pairs so well with my latest quick three-course menu.