Our tastings are generating some inspirational recipe ideas from guests – thank you so much for sharing them. As promised we're passing them on. If you've submitted an idea, keep coming back to this page as we'll update it on a regular basis.

Bev in Birmingham uses the Tapenade in chicken fajitas for her family instead of spicy salsa.

Tracey in Aylesbury uses the red pepper cheese ball as a jacket potato filling.

John Schoon in Ware uses the Lavender shortbread as a cheesecake base.

Phillippa in Ashton Keynes has suggested topping Ricotta cheese with the Red Pepper Cheese Ball Mix, adding a touch of olive oil and then baking for a short time.

Paul in Aylesbury is insisting that the Beer Bread Mix should be made using Snakebite (50% cider, 50% lager) rather than a standard beer. We've also found that Boddingtons makes a great loaf!

Keeley in York uses the Red Pepper Cheese Ball Mix to stuff chicken breasts. Make the mix up in the usual way and then slice the chicken breast to create a nice deep pocket. Stuff with the mix and then bake in the oven.

Andrea in Trowbridge uses the Chipotle and Lemon Spiced Sea Salt as a sprinkle on her pizza-dough balls, lightly brushing the balls with butter beforehand