Mark Hix

4 days ago | telegraph.co.uk | Mark Hix

The striking purple-podded Shiraz pea, a type of mange-tout, has gained popularity in recent years. It is particularly good in salads, and I often use it in crudité platters, paired with radishes and a dip made from blended peas in the style of guacamole - which I call "poismole".

5 days ago | telegraph.co.uk | Mark Hix

The ear-shaped cups of this tasty pasta hold onto sauces, and the mange-tout is a crisp contrastOrecchiette is a wonderful pasta; its small, ear-shaped cups are ideal for holding on to sauces, allowing each bite to be packed with flavour. In this dish, I've added mange-tout for a fresh, crisp contrast, though sugar snap peas work just as well if you prefer a bit more texture.

1 week ago | telegraph.co.uk | Mark Hix

By Mark Hix This dish is similar to the French classic petits pois à la française, in which peas are gently cooked with baby onions - or shallots - and lettuce. If you're used to plain, boiled peas, preparing them in this way gives them a whole new lease of life. It's also a fantastic use for frozen peas. I've served this alongside a mixed grill, but it pairs beautifully with almost any meat or fish and makes a wonderful accompaniment to a Sunday roast.

1 week ago | telegraph.co.uk | Mark Hix

Ray is one of my favourite fish - its texture and flavour are unlike anything else, and it offers excellent value. I'm often surprised by how many fishmongers and restaurants sell skate which is actually a species of ray. However, it's important to note that the common skate is critically endangered, so it's always worth asking your fishmonger which species their skate comes from.

1 week ago | telegraph.co.uk | Mark Hix

Here, I'm using pork neck fillet instead of the more commonly known tenderloin. Neck fillet is a highly prized cut in Spain. It's beautifully marbled and, while not as tender as the tenderloin, packed with flavour. I highly recommend asking your butcher for neck fillet - it's a cut well worth seeking out.