Acclaimed chef Jamie Bailey, from the Swan Inn, at Highley Road, Bridgnorth, is a big fan of local, seasonal produce. Here he shares his scrumptious recipe for chicken thighs with roasted root veg and chasseur sauce.

Journalist Gurby Killilea cooks up some great Punjabi food that’s perfect for Shropshire Credit Munchers because it’s packed with flavour, uses high quality ingredients and costs next to nothing.

Thousands of hot cross buns will be sold across the county today. Andy Richardson went to meet some of Shropshire’s top bakers to find out more. And if you fancy making your own, we have the perfect recipe.

If you have a well-stocked store cupboard, this recipe is for you. It’s light, quick and not a bit fiddly. And if you use two-minute microwaveable rice, you’ll be sitting around the dinner table in no time, says Anthony Worral Thompson.

Breast of lamb is a really underrated cut of meat. It is cheap to buy, has a lovely taste around this time of year, just before the new-season lamb starts, with the lambs a bit older and having a slightly stronger flavour.

In a recipe taken from her new book, Delia Smith tells us how to make this traditional English treat. It’s brilliant as a first course for a summer meal for six, but two could easily polish off the whole lot for lunch.

The origin of the word fidget is likely to have come about as a reference to fitchett – a slang word for apple. The Hundred House Hotel share their version with us, which uses quality local suppliers.

Today sees the launch of our Credit Munch campaign, the Shropshire Star’s recipe for healthier eating that also highlights high quality, low cost ingredients produced locally.