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This pâté is one of those things that looks impressive but comes together in minutes. We always have smoked trout at the store, and turning it into a pâté is one of the loveliest things you can do with it. The crème fraîche keeps it light and a little tangy, the lemon zest lifts everything, and the dill gives it that classic smoked fish flavour combination that just works. We love serving this spread on little toasts or crackers for a crowd – it's always one of the first things to disappear. Make it ahead and keep it in the fridge; it actually gets better as it sits. Trout Pâté with Crème Fraîche, Lemon Zest & Dill Serves 6–8 as...

Growing up in a Greek household, taramasalata was never something you bought from a shop. Yiayia made it from scratch, and it was nothing like the pale pink stuff you find at the supermarket. The real deal is blushing, creamy, deeply tangy and full of flavour from the fish roe. We make a big batch on Good Friday at home – it's a Lenten staple in the Greek Orthodox tradition – and serve it with crusty bread, olives and a glass of something cold. At the store we sell a beautiful version, but making your own is something else entirely. It keeps well in the fridge for a few days, so it's a brilliant thing to have ready to go...