Chef Sonya Kidney demonstrates a versatile tart than can be adapted to use a range of seasonal fruits

Chef Sonya Kidney makes a beetroot salad with quail's eggs and cornichons, ideal for a summer lunch or supper

Chef Sonya Kidney cooks an alternative Christmas lunch including a roast haunch of venison, parisienne potatoes and red wine sauce

Chef Sonya Kidney finds the best of a British autumn in cooking Salcombe crab and making a delicious salad

Sonya Kidney picks her own seasonal soft fruit and turns them into a classic dessert: summer pudding

Sonya Kidney picks the jewels of the British summer season and delivers a simple, delicious recipe that places our vegetable 'green jade' centre stage

Chef Sonya Kidney's law is simple: use the freshest local, seasonal produce you can find. Here she explains why we should be eating this season's asparagus and and how to let it shine with the least fuss in the kitchen