Bruschetta with Tomato and Basil

Ingredients

• 6 - 7 ripe plum tomatoes (about 1.5 lbs.)
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 6-8 fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 3/4 cup olive oil

Method

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in half or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
2. Pre-heat oven to 450°F.
3. Chop the tomatoes finely. Put tomatoes, garlic, extra virgin olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven is heated, place the tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
6. Place the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
7. Serves 6-10 as an appetizer. Or 3-4 for lunch. This recipe makes 24 small slices.

Pancakes

Ingredients

• 110g plain flour, sifted
• Pinch of salt
• 2 eggs
• 200ml milk mixed with 75ml water
• 50g butter

Method

1. Sift the flour and salt into a large mixing bowl. Now make a well in the center of the flour and break the eggs into it. Whisk the eggs - any sort of whisk or even a fork will do.
2. Next gradually add small quantities of the milk still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the center, then whisk once more until the batter is smooth, with the consistency of thin cream.
3. Melt the butter in a pan. And pour it into the batter and whisk it well, leave to rest for 30 min.
4. Get the pan really hot, then turn the heat down to medium, add a little butter and do a test pancake to see if you're using the correct amount of batter. Pour enough batter to cover the base of the pan, As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, the other side will only need a few seconds to cook - then simply slide it out of the pan onto a plate.

Snowdonia Pudding

Ingredients

• 15-25g butter, softened
• 100g raisins
• 175g fresh white breadcrumbs
• 75g shredded suet
• 75g soft brown sugar
• 25g cornflour
• 1 lemon, zest finely grated
• 2 eggs
• 85g orange marmalade
• 30ml fresh lemon juice

For the sauce

• 3 lemons, juice and zest
• 25g cornflour
• 300ml full fat milk
• 80g caster sugar
• 25g butter

Method

1. Rub butter on the inside of a 1.2litre (2 pint) pudding bowl and press half the raisins on to the buttered surface.
2. In a bowl, mix together the breadcrumbs, suet, brown sugar, cornflour, lemon zest and the remaining raisins. In another bowl, beat the eggs, marmalade and lemon juice and stir into the dry ingredients.
3. Spoon the mixture into the buttered bowl, without disturbing the raisins.
4. Cover with baking parchment (pleated) and then a large sheet of foil (also pleated.) Tuck the edges under and press tightly to the sides. Steam over a pan of boiling water for 1 3/4 hours.

Method for the sauce

1. Put lemon zest into a saucepan with 150ml water, sugar and lemon juice. Bring to the boil and simmer for 10 minutes. In a small bowl, blend the cornflour with the milk and stir into the saucepan. Add the butter and continue whisking until the sauce thickens and comes to the boil. Remove from the heat and continue whisking to avoid lumps.
2. To serve, turn the pudding out onto a warmed plate, pour a little sauce over the top and serve the remaining sauce separately.

Welsh Rib eye steak in a Red Wine and Shallot Sauce

Ingredients

• 2 x 250g Rib eye Steak, cut thick
• 250g shallots, finely diced
• 25g butter
• 1 garlic clove, finely sliced
• 1 sprig rosemary
• 4 tbsp balsamic vinegar
• 400ml Red wine – I used Rondo, Pant Du red wine
• 400ml beef stock
• Knob of butter

Method

1. Cook the steak to your liking, remove from the pan and rest in a warm place while you make the sauce in the same pan.
2. Heat the butter in the steak pan and sauté the shallots over a high heat for about 2 minutes until lightly browned, stirring often to avoid burning.
3. Add the garlic and rosemary and cook for a further 3 minutes, continue stirring to prevent the shallots burning.
4. Pour in the vinegar and cook until evaporated to a syrup, then pour in the red wine and cook until reduced by two thirds.
5. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary, finally whisk in a knob of butter. Add any juices from the steaks just before serving.

Tiramisu

Ingredients

• 3 egg yolks
• 50 g caster sugar
• 1 tsp vanilla extract / 1 vanilla pod
• 250 g mascarpone
• 250 ml double cream, lightly whipped
• 350 ml strong fresh coffee, cooled
• 2 tbsp Marsala
• 2 tbsp Tia Maria
• 300g sponge fingers
• 2–3 tbsp cocoa powder, sifted

Method

1. Slit the vanilla pod lengthways, if using, and scrape out the seeds with the tip of a knife.
2. In a heatproof bowl set over a pan of gently simmering water, whisk together the egg yolks and sugar with the vanilla seeds or extract until thick and creamy using a hand-held electric whisk. The mixture is ready when a trail of foam forms as you lift up the beaters.
3. Remove from the heat and leave to cool. Beat in the mascarpone, then fold in the whipped cream. Set aside.
4. Mix the coffee with the Marsala and Tia Maria. Dunk the Italian biscuits or sponge fingers quickly into the coffee, making sure that they are completely immersed. If using sponge fingers, don't leave in the coffee for more than a second, or they will turn soggy. Arrange the fingers in a layer in a serving bowl and top with half the mascarpone and cream mixture.
5. Repeat with another layer of dunked fingers and the remaining mascarpone and cream mixture. Sift the cocoa powder over the top in an even layer. Cover and refrigerate for at least 2 hours.

Crêpes Lasagne with wild mushroom

Ingredients

• 1/2 liter boiling water
• 60g dried porcini mushrooms soaked in boiling water for 20 minutes
• 1 onion, medium, chopped
• 1 clove garlic, grated or finely chopped
• 2 tbsp extra-virgin olive oil
• 700g fresh crisp chestnut mushrooms, sliced thick
• 1/2 tsp salt
• 2 good pinches of white pepper
• 2 tsp white truffle oil

For the Béchamel sauce

• 4 tbsn unsalted butter
• 3 tbsn plain flour
• 400ml whole milk, heated
• 100ml double cream
• 200ml porcini stock
• 1 garlic clove, smashed
• 3/4 tsp salt
• 2-3 good pinches of white pepper
• 25g Parmesan Cheese, grated (Extra)

Method

1. Soak the mushrooms in boiling water, as per instructions on the packet.
2. Heat the oil in a large frying pan, and cook the onion and garlic until soft and translucent. Remove to a large warm bowl, then season the chestnut mushrooms with salt and white pepper and fry in the same oil until golden brown. Remove the mushrooms and add to the bowl of onions.
3. Drain the porcini mushrooms (keep the mushroom stock for the béchamel sauce) squeeze the excess water and roughly chop. Dry then cook them in the same frying pan as the chestnut mushrooms, cook until they begin to brown lightly. Remove from the pan and add to the onion and chestnut mushroom mix.
4. Drizzle the white truffle oil over the mushrooms mix and blend well together. Leave to one side whilst making the sauce.

Method for the sauce

1. Heat the milk, cream and mushroom stock together in a medium saucepan.
2. In another saucepan, melt the butter and cook the garlic clove until golden then remove the clove.
3. Add the flour and mix together well to create a roux (paste), cook for a few minutes.
4. Add the warm liquid in three batches, mixing well to remove any lumps, cook for 5 minutes over a low heat continuing to stir throughout.
5. Season with salt and pepper.

Building the Lasagne

1. To build the lasagne, spoon quarter of the Béchamel sauce on the bottom of a large heatproof dish.
2. Sit a layer of the crêpes onto the sauce followed by one third of the mushroom mixture, and then a further quarter of the sauce.
3. Repeat the process and finish the dish with the remaining sauce and a sprinkling of grated parmesan cheese.
4. Bake in the oven at 180°c until the top is golden brown.

Baked Fish in Tomato Tarragon and Black Olive Sauce

Ingredients

• 1 tbsp olive oil
• 1 large onion, roughly chopped
• 1 clove garlic, crushed
• 1 tbsp tomato purée
• 1 glass medium white wine
• 400g can chopped tomatoes
• 1 tsp granulated sugar
• 175g black olives in oil, stones removed
• 25g butter
• 1 lemon cut into 4 wedges
• 4 fillets of white Hake, boneless each weighing about 200g

Method

1. Preheat the oven to fan 180C/conventional 200C/gas 6.
2. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook until soft and golden brown stirring to prevent burning.
3. Add the tomato purée and the sugar and cook for a few minutes keep stirring to prevent burning, add some salt and pepper.
4. Add the wine, bring to the boil and reduce by half, then add the olives, and stir well.
5. Pour in the tomatoes and cook for 10 minutes on low heat, then add the butter and mix well into the sauce.
6. Chop the leaves of tarragon, and then stir into the sauce.
7. Put the fish, skin side up, onto the sauce and drizzle over a splash of oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is crisp and cooked. Serve straight from the pan, with couscous and lemon wedges for squeezing over.

Mussels with a white wine sauce and chilli

Ingredients

• 1 kilo mussels cleaned
• ½ onion chopped into cubes
• 2 garlic cloves finely chopped
• 50g butter
• 100ml white wine (relatively dry)
• 2 tbsp Crème Fraiche
• ½ fresh chilli or a good pinch of dried chillies
• 1 tbs parsley finely chopped
• Juice ¼ lime

Method

1. Melt butter and fry the onions and garlic until soft.
2. Add wine and leave to simmer.
3. Add mussels and add the Crème Fraiche and chilli, Cover saucepan with lid and cook until the mussels have opened.
4. Finish with parsley and lime juice.

Ricotta cream with Amaretti biscuits almonds and chocolate

Ingredients

• 250g ricotta cheese
• 250ml whipping cream
• 4 tbsp icing sugar
• 8 dried apricots, each cut into 8 and soaked in the liqueur for 30 min
• 2 tbsp Kirsch liqueur
• 50g blanched almonds crushed slightly
• 25g toasted flaked almonds
• 30g Amaretti biscuits
• 30g ginger biscuits, crushed
• 3 tbsp plain dark chocolate grated

Method

1. In a large bowl, breakup the ricotta using a fork until smooth.
2. In a separate bowl, whip the cream until stiff then slowly add the sugar.
3. Very gently mix the ricotta into the cream, adding the chopped apricots with the strega liquor, the crushed almonds, biscuits and half the grated chocolate.
4. Divide the desert into 4 glasses or bowls, let it rest in the fridge for 30 minutes, remove from the fridge.
5. Before Serving, sprinkle with the toasted Almonds and the remaining grated chocolate.

Lemon Meringue Pie

Ingredients

For the Pastry

• 175g plain flour
• 100g cold butter, cut in small pieces
• 1 tbsp icing sugar
• 1 egg yolk

For the filling

• 2 level tbsp cornflour
• 160g golden caster sugar
• 6 large lemon, finely grated zest of 5 and juice from 6
• 85g butter, cut into pieces
• 3 egg yolks
• 2 whole egg
• 4 tbsp double cream

For the meringue

• 4 egg whites, room temperature
• 200g golden caster sugar
• 2 level tsp cornflour
• ½ tspn lemon juice

Method

1. Put all of the pastry ingredients into a food processor, then pulse so the ingredients start to bind, then tip the pastry onto a lightly floured surface and work to form a smooth dough. Wrap in cling film and rest in the refrigerator for 30 minutes.
2. Roll the pastry on a floured surface then line a 23 x 2.5cm loose-bottom flan tin. Press the pastry into the tin if the pastry cracks, just press it back together. Leave the edges to overlap the tin this will stop the pastry from shrinking during baking. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
3. Heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans/ceramic peas) for 15 mins, then remove the foil and bake for a further 5-8 mins until the pastry is pale, golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
4. Mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted.
5. Beat the whole egg and the egg yolks together (save white for meringue) and, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens. (It will bubble, but doesn't curdle because of the cornflour.) Take off the heat and set aside while you make the meringue.
6. Before beginning, make sure the mixing bowl is spotlessly clean, then add the egg whites with ½ tspn of lemon juice and whisk to soft peaks, add half the sugar a spoonful at a time, whisking between each addition. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling, then spread so it just touches the pastry. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook) Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1 hr before slicing. Eat the same day.

Roasted vegetable Couscous

Ingredients

• 200g couscous
• Chicken stock
• 2 tbsp olive oil
• 2 shallots peeled and diced
• 1 red pepper, roasted, peeled, de-seeded and cubed
• 1 yellow pepper, roasted, peeled, de-seeded and cubed
• 1 courgette, cut lengthways, de-seeded and diced 1cm pieces
• ½ pack coriander, roughly chopped
• 1 small tub low-fat Greek yogurt (optional)

Method

1. Cook the couscous using chicken stock as pack instructions.
2. Heat 1 tbsp of oil in a deep frying pan, then add the shallots and fry briefly to soften, remove to a warm plate.
3. Heat the remaining oil and cook the courgette until they begin to brown, season with salt and pepper, then add the onions and diced roasted peppers.
4. Using a fork, breakup the cooked couscous, then pour the vegetables, chopped coriander and Olive oil from the pan over the couscous, and mix well together, serve warm with some grated lemon zest and Greek yogurt.

Sain Ffagan Marsala Pork

Ingredients

• Butter
• 2 Filets of pork ( white skin removed and cut into steaks and flattened into escallops)
• 1 Shallot finely cut
• 2 Garlic clove finely cut
• 50ml Marsala wine
• 1 Glass of Rosè
• 4 tbsp whipping cream
• 1 dsp full grain mustard
• Herb leaves finely chopped - 1 sage leaf, 2 sprigs of parsley, 1 thyme sprig - leaves only.
• Salt and pepper

Method

1. Cover the pork with salt and pepper.
2. Fry the pork in enough butter making sure the frying pan is hot so that the pork cooks in minutes.
3. Add shallot and garlic and cook until softened.
4. Add marsala wine to sweeten the sauce and reduce.
5. Add the Rose wine and boil over a high heat.
6. Add cream to thicken sauce and add the mustard.
7. To finish, add herbs and mix into sauce before serving.

Som Tam Salad with chicken and a spicy sauce

Ingredients

• ¼ White cabbage finely cut
• 1 Carrot cut into thin strips
• ¼ Cucumber cut into thin strips
• 12 Small sweet tomatoes cut in half
• French beans cut into 8
• ½ Mango cut into thin strips
• Juice of 1 lime
• 1 red chilli finely chopped
• 2 tsp brown sugar
• 2 tsp peanuts
• 2 tsp Nam Pla
• 2 tsp Sesame oil

Method

1. Place vegetables and nuts into a bowl and use a rolling pin to release the natural juices from the produce.
2. Add lime juice, sugar, nam pal and sesame oil and mix well, you can add more chilli if you want a spicy salad.

Spotted dick

Ingredients

• 350g plain flour
• 100g shredded vegetable suet
• 100g golden caster sugar
• 1 tbsp baking powder
• ½ tsp cinnamon
• 1 orange, zest and juice only
• 100ml milk
• 150g mixture of raisins, dried cherries, dried cranberries
• 75g soft brown sugar

For the sauce

• 125g butter
• 150g dark brown sugar
• 1 tbsp cinnamon
• 1 tsp vanilla essence
• 1 orange, juice only
• handful of marshmallows

Method

1. Place the flour, vegetable suet, caster sugar, baking powder and cinnamon in a bowl.
2. Add the orange juice, zest and milk and mix to form a soft dough.
3. Roll out the dough to form an oblong shape. Place the dough onto an oblong of baking parchment.
4. Scatter the dried fruit and sugar over the dough.
5. Roll up from the long side to force a cylinder.
6. Place the cylinder onto a steamer insert and place into a large saucepan of boiling water.
7. Cover and steam for 1-1¼ hours.
8. To make the sauce, place the butter, brown sugar, cinnamon, vanilla, and the orange juice in a saucepan and bring to a gentle boil.
9. When the spotted dick is cooked, pour the candied sauce over the spotted dick and then place in the oven for 10 minutes.
10. Remove, place the marshmallows on top then put back into the oven until they have just melted.

Pan-fried Scallops with baby spinach, crispy bacon and cider beurre blanc

Ingredients

For the scallops

• 4 rashers smoked streaky bacon
• olive oil
• 12 king scallops, shelled and cleaned
• sea salt and freshly ground black pepper
• 50g unsalted butter
• 650g baby spinach, washed

For the beurre blanc

• 200ml cider vinegar
• 150g shallots, finely chopped
• 250ml sweet cider
• 1 apple, preferably Cox's, peeled and finely grated
• 375g butter, cubed and chilled

Method

1. Preheat the oven to 200C/400F/Gas 6. Place the bacon between two sheets of baking parchment and roast for 20 minutes until crisp. Set aside until cool and then crush in a pestle and mortar.
2. For the beurre blanc, place the cider vinegar and shallots into a small heavy-based saucepan and simmer for 8-10 minutes, or until reduced by half. Add the cider and grated apple and gently reduce the volume of liquid by one-third.
3. Pour the contents of the pan into a large bowl and set it over a pan of simmering water. Add the butter one piece at a time, whisking continuously, and continue whisking until the sauce is thick and creamy. Do not overheat or the sauce will split. Turn off the heat under the pan and leave in place to keep warm until serving.
4. To cook the scallops, heat a little olive oil in a large frying pan. Season the scallops with sea salt and freshly ground black pepper, then sear in the pan for one minute. Turn the scallops, add the butter and baste the scallops for one minute until golden-brown. Remove from the pan and drain on kitchen paper.
5. Bring a large pan of salted water to the boil, add the spinach and cook for one minute. Drain thoroughly and pat dry on kitchen paper. Season with salt and freshly ground pepper.
6. To serve, make a pool of the beurre blanc onto each plate. Add a small handful of spinach, then top with a trio of scallops before scattering the crushed bacon over the top.

Monmouth Pudding

Ingredients

• 425ml milk
• 25g caster sugar
• Finely grated rind of 2 lemon
• 175g fresh white breadcrumbs
• 2 eggs separated
• 120ml raspberry or other red jam
• 1 tsp vanilla essence

Method

1. Preheat the oven to 150c / 300f / Gas 2. Butter a 23cm / 9inch ovenproof dish.
2. Pour the milk into a pan, add the sugar and lemon rind, vanilla essence and bring to the boil.
3. Put the breadcrumbs into a large mixing bowl, then add the hot milk mixture, stir well and leave for 15 minutes.
4. Add the egg yolks into the breadcrumb mixture and mix well together.
5. Whisk the egg whites with a ½ tsp of lemon juice until stiff peaks form then, fold them into the breadcrumb mixture. with a large metal spoon, do not beat the mixture as you will loose the fluffiness of the egg white.
6. Melt the jam (on the hob or in the microwave) and drizzle half of it into the bottom of the buttered baking dish.
7. Spoon half the breadcrumb mixture over the jam, levelling the surface then drizzle the remaining jam over it. Finish the dish by spreading the remaining breadcrumb mixture on top of the jam to make an even layer.
8. Bake in the oven for about 30-40 minutes or until light golden brown on top and set throughout. Serve warm with a generous helping of double cream.

Pan-fried salt marsh lamb steaks with laverbread and cockle-cakes

Ingredients

• 2x 250g Salt marsh Lamb Leg Steaks
• Salt & Pepper
• 3tbsp Laver bread
• 1tbsp Cockles
• Good pinch of Black Pepper
• 1tbsp Medium Oats for mixing into the Laver-Cakes
• 2tbsp Medium Oats to coat the Laver-Cakes before frying
• 6 Small Cherry Tomatoes halved
• 1 good handful of Samphire - washed
• 25g Butter
• 2tbsp Pesto

Method

1. Heat a frying-pan large enough to cook the steaks.
2. Season the lamb with salt & pepper hold the steaks together and cook the fat sides first to brown and release some of the fat around 2 minutes, then cook for 3 minutes each side. Remove the lamb steaks and rest for 10 minutes.
3. Mix the laverbread, cockles, black pepper and 1tbsp of oats together and shape into 2 patties. If the mixture is too soft, add more oats, this will help hold the mixture when cooking. Cover with the remaining oats.
4. Add butter to a frying pan and fry the laver-cakes until golden brown.
5. Add the samphire and tomatoes and warm through.
6. Divide the Samphire between the plates. Slice the steaks and place on the samphire. Scatter the tomatoes around the plate and spoon over the juices from the pan, drizzle with pesto.

Lamb rack and lamb shoulder parcels with five spice

Rack of Lamb

• 1 x 6 Rib rack of lamb (normally enough for 2 people but with the lamb parcels, 1 rack will serve 3)
• 1 tsp olive oil

*Ask the butcher to French trim the rack of lamb or :

1. Cut 1/3 of the fatty meat above the eye of the lamb. Scrape any excess meat off the bones.
2. Season the meat with salt and pepper.
3. Heat a frying pan and add 1 tsp olive oil. Seal the meat for 3 minute on each side, remove and leave to cool. Set aside until needed.

Lamb shoulder parcels

• ½ Shoulder of Lamb
• 1 Carrot cut into 4
• 1 Stick of celery cut into 4
• 1 Onion cut in quarters
• 6 Cloves of garlic
• 1 Sprig of ?
• Salt and pepper
• 1 Sprig of rosemary
• 1 tsp Chinese 5 Spice powder(depending on your taste)
• ½ litre lamb or chicken stock
• 1 packet Chinese pancakes

Method

1. Put the vegetables in a roasting tin with the rosemary, sit the lamb on top, season and roast in a pre heated oven 180°C for 2 hours until meat is tender. Keep basting the meat.
2. When cooked, remove and leave to cool.
3. Pour away the excess fat and keep the vegetables in the roasting tin to make the sauce.
4. Add ½ litre of lamb or chicken stock to the roasted vegetables simmer and reduce by half.

Sauce ingredients

• 1 Shallot finely chopped
• 6 chestnut mushrooms, sliced
• 1 glass Gewürztraminer wine
• 25g unsalted butter

Sauce method

1. Melt the butter in a saucepan.
2. Add the onions and cook until translucent.
3. Add the sliced mushrooms; cook until they begin to brown.
4. Add the wine, bring to the boil, and reduce by half.
5. Strain the vegetable stock(see lamb preparation method) into the sauce; cook until the sauce has reduced by half, this is important to get the best flavor sauce.
6. Then strain the sauce into a clean saucepan, squeeze any excess liquid from the onion and mushrooms and set aside to cool.

Lamb parcels

1. Once the lamb has cooled, shred into a bowl.
2. Add the mushroom and onion mix to the shredded lamb, along with the 5 Spice powder. Mix well.
3. Take a sheet of pancake, place a tablespoon full of the shredded lamb at one end of the pastry, leave 4cm each side without any filling, then fold the pastry over the filling once, fold in the sides, moisten the end of the pastry with a little water then roll the parcel to seal in the mixture. You should have a cigar shape. Keep in the fridge until you are ready to deep-fry.

To finish the Lamb dishes

Rack

1. To finish cooking the rack, heat the oven to 180°C, place the rack on a roasting tin and roast for 15-20 minutes, remove and leave to rest in a warm place.

Shoulder parcels

1. Heat enough groundnut oil in a deep pan, and fry the parcels until golden, drain on kitchen paper before serving.

To serve

1. Slice the rack into 6 cutlets, place 2 on each plate.
2. Slice each deep fried parcel in half at an angle and serve on the plate with the cutlets and a little of the sauce, and preferred vegetables. Serve the remainder of the sauce in a sauceboat.

Chocolate & Orange Bread & Butter Pudding

Ingredients

• 9 thick slices good quality white bread
• 3 rounded dessert spoons dark chunky orange marmalade
• 150g dark chocolate (75 per cent cocoa solids)
• 75g unsalted butter
• 425ml whipping cream
• Zest of 1 Orange
• 4 tablespoons of Orange Liqueur
• 110g caster sugar
• 3 large eggs
• Heavy (double) cream, well chilled

Method

1. Place the chocolate pieces, whipping cream, liqueur, orange zest, sugar, and butter into a heatproof bowl. Stand the bowl over a pan of barely simmering water making sure that the bowl does not touch the water. Stirring the ingredients occasionally, leave until the butter has melted and the sugar dissolved. Remove the bowl from the heat and stir really well.
2. Remove the crusts from the bread. Spread the marmalade over half of the slices and top with the remaining slices to make a "sandwich". Cut the sandwiches into 4 triangles.
3. In a separate bowl, whisk the eggs lightly and pour in the chocolate mix and blend together thoroughly.
4. In a shallow ovenproof dish (about 7 x 9 inches, 18 x 23 cm) pour about ½inch (1cm) of the chocolate mixture. Evenly arrange the marmalade "sandwich" triangles in the chocolate mix.
5. Pour half of the remaining chocolate mix over the bread.
6. Pour over the remaining chocolate mixture. Press the ingredients down lightly using a fork.
7. Cover the dish with cling film. Allow to cool completely before refrigerating for at least 24, preferably 48 hours.
8. Preheat the oven to 350°F/180°C/Gas mark 4.
9. Remove the cling film. Put the dish into a larger roasting tin and pour in enough hot water to cover half way up the baking dish. Bake on a high shelf in the oven for about 30 to 35 minutes. By that time, the top will be crunchy while the inside still moist and runny!
10. Leave the bread and butter pudding to stand for 20 to 30 minutes, serve with a jug of well chilled heavy (double) cream.

Chocolate fondant

Ingredients

• 225g dark chocolate (70%)
• 225g unsalted butter
• 5 eggs
• 5 egg yolks
• 150g caster sugar
• 40g plain flour

Method

1. Butter tins(diarole moulds) and dust with cocoa powder.
2. Melt the butter and chocolate in a bowl over simmering water.
3. Mix the eggs and sugar together, then add to the melted chocolate and butter. Mix well.
4. Fold in the flour and make sure all is mixed well together.
5. Three quarter fill each tin and bake at 180C for 7/8 minutes.

Chicken Mushroom and Pancetta Pie

Ingredients

• 120g plain flour
• Pinch of salt
• 60g butter
• 40g Cheddar cheese, finely grated
• Beaten egg to bind

Chicken and mushroom filling

• 2tbsp olive oil
• 150g diced pancetta
• 3 skinless chicken fillets, cubed
• 150g button mushrooms, quartered
• 1 small onion, chopped
• 1 garlic clove, finely chopped
• 50g butter
• 2tbsp plain flour, plus extra for dusting
• 300ml pint milk
• 200ml chicken stock
• Freshly ground white pepper
• Pinch of salt
• 2tbsp chopped chives
• 2tbsp chopped parsley
• 1 free-range egg, beaten

Method

Shortcrust pastry

1. Sift together the flour and salt into a large mixing bowl then add the diced butter, rub in with your fingertips until the mixture resembles fine breadcrumbs. Mix in the cheese then add just enough egg to bring the mixture together as a firm dough. Knead lightly and the wrap the dough in cling film and chill until required.
2. Preheat the oven to 200°C/400°F/Gas Mark 6.

The Filling

1. Heat the oil in a large frying pan over a medium heat, fry the pancetta until golden brown, remove to a large mixing bowl, in the same pan, fry the onions and garlic until they begin to turn light brown. Remove to the large bowl, then fry the mushrooms until golden, season with salt and pepper. When cooked put them with the pancetta and onions.
2. Add 1 tbsp Olive oil to the frying pan, make sure the chicken is dry before frying, then season the chicken with salt and pepper and cook the diced chicken in small batches, again cook until the cubes begin to turn golden at the edges. Remove the chicken and mix with the onion and mushrooms.

The White sauce

1. Melt the butter in a small-medium, clean saucepan, stir in the flour and cook for about 3 mins, stirring constantly until it has formed a thick roux, (smooth paste).
2. Heat the stock and milk, and add some white pepper and salt to taste. Pour the liquid slowly into the flour mixture in three batches, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about 5 mins or until the sauce has thickened.
3. Stir in the parsley and chives and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
4. Roll out the pastry on a lightly-floured surface until it is the thickness of a pound coin.
5. Brush the edges of the pie dish with beaten egg then lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and make 2 or 3 slits in the top of the pie to allow steam to escape.
6. Bake in the oven for 25-30 mins or until golden brown on top.

Rhubarb, Cherry, and Rosewater Crumble

Ingredients

Filling

• 4-5 big stalks of rhubarb, cut into even pieces about 1" each
• 2 cups of sweet cherries, pitted and halved
• 2 teaspoon rosewater
• 1 tablespoon lemon juice
• 150g granulated sugar
• 3 tablespoons cornflour
• Pinch of salt

Crumble Topping

• 80g plain flour
• 50gcaster sugar
• 1½ tbsp brown sugar
• 55g/2oz cold unsalted butter, roughly chopped
• 1 tsp ground cinnamon
• 120g chopped Pistachio nuts

Method

Crumble topping

1. Preheat the oven to 190C/375F/Gas 5.
2. For the topping, put all the topping ingredients (except the nuts) into a food processor and pulse to blend them all together, the mixture should resemble a sandy texture.
3. Remove the chopping blade and mix in the chopped pistachio nuts.
4. Spread the mixture evenly onto a baking tray and bake in the oven for 15 minutes until golden-brown, mix with a fork and return to the oven for a further 5 minutes. This method ensures the gluten in the flour is cooked, giving a lighter, more digestible topping.
5. When cold, break up and store in an airtight container until ready to use.

Filling

1. In a large bowl, prepare your filling by tossing together the rhubarb, cherries, rosewater, lemon juice, salt, and cornflour. Make sure everything is evenly distributed.
2. Spread the fruit out evenly in a 9" square baking pan or casserole dish, including any juices that the fruit may have released. Bake in the oven for 30 minutes until mixture begins to thicken and bubble Top with the crumble topping, making sure to distribute it as evenly as possible.
3. Place your baking dish on a baking sheet to keep the oven clean, and bake for 30 minutes or until the topping is golden and the filling has bubbled through in parts.

Tempura dipping sauce

Ingredients

Sauce

• 3 tbsp soy sauce
• 3 tbsp dry sherry
• 1 tbsp sugar
• 1 lemon, zest only

Vegetables

• 2 courettes
• 4 baby sweet corn
• 1 aubergine

Method

1. Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand.
2. When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
3. Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.

Tempura Batter

Ingredients

• 85g plain flour
• 1 tbsp cornflour
• ½ tsp fine sea salt
• 200ml ice-cold sparkling mineral water along with a few ice cubes

Method

1. Sift flour, corn flour and salt into a large mixing bowl.
2. Whisk in the water and ice cubes and whisk, but don't over beat. It doesn't matter about a few lumps. Mix this just as you are about to cook.
3. IMPORTANT - Don't over-mix it, or let it stand; keep the batter ice-cold and the oil hot; and don't fry too many pieces at once as this will reduce the temperature of the oil.

Buffalo Stroganoff

Ingredients

• 500g fillet of buffalo steak
• 1 tsp paprika
• 1 lemon, grated
• 1 red onion, chopped
• 1 garlic clove, chopped
• 1 tbsp Olive oil
• 2 handfuls of chestnut mushrooms, cleaned and cut into quarters
• Knob of butter
• Small glass of brandy
• 50ml sour cream
• The leaves from 4 flat-leaf parsley sprigs, chopped
• Long grain rice, boiled

Method

1. Cut the fillet in slices 1½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper together and place in a medium plastic food bag. Put the beef into the bag and dust the beef with the seasoned flour.
2. Heat a large frying pan over a medium heat, then fry the onion and garlic until softened. Turn up heat and add the mushrooms and butter, and cook the mushroom until they are golden brown, remove to a warm dish and keep warm.
3. Add a little oil to the pan and fry the beef for approximately 2 min, turning, untill browned but still pink inside.
4. Return the onion and mushroom mixture to the pan, then add the brandy, flambé and reduce for 1 min or untill almost disappeared.
5. Remove from heat and stir in the cream and parsley. Serve with hot boiled rice.

Fish Pie

Ingredients

• 1kg of fish; 200g Salmon, 200g Hake, 200g Coley, 200g Scallops, 200g large Prawns, peeled, cut in half, 200g Monkfish
• 1 Onion
• 4 Cloves
• 2 Bay Leaves
• 500ml Milk
• 75g Butter
• 45g Plain flour
• 100ml Double Cream
• 5 tbsp Parsley leaves, roughly chopped
• 2 tbsp of fresh Tarragon, roughly chopped
• Salt and Pepper to taste

Mash Potatoes:

• 1kg Maris Piper Potatoes, boiled and mashed
• 100g Butter
• 100g double cream
• 2 egg yolks
• 100g Cheese, grated
• 2 Leeks, sliced
• 50g butter
• Salt and Pepper

METHOD

1. Take the skin off the fish, and remove the bones. Cut into cubes.
2. Place the fish in a large pie dish suitable for the oven.
3. Stud the onion with the cloves and place in a saucepan with the milk and 100ml of cream, and bay leaves.
4. Simmer the milk, remove pan from heat, and leave the onion and bay leaves to infuse into the milk and cream.
5. In a clean large saucepan, melt 75g of butter, mix in the flour, and mix well until it forms a paste to create Roux.
6. Add the milk gradually, and mix well to avoid lumps.
7. Add the chopped herbs and season the béchamel with salt and pepper.
8. In a clean pan, melt 50g of butter, and add the chopped leeks and cook until they begin to soften. Season with salt and pepper to taste.
9. Place the leeks on top of the fish, pour the sauce over the fish and leeks, cover evenly.
10. Mash the potatoes, add the 100g of butter, 100ml of double cream, and two egg yolks. Beat well together.
11. Pipe the mash over the pie mixture then cover with grated cheese on the top.
12. Bake for 45 minutes @ 180ºC, until golden brown.

Tip: To keep the oven clean, place the dish on an oven proof tin.

Sticky Toffee Pudding with Cardamom

Ingredients

• 150g stoned dates, chopped
• 175ml boiling water
• ½ tsp vanilla extract
• 2 tsp coffee essence
• ¾ level tsp bicarbonate of soda
• 75g butter at room temperature
• 140g dark brown sugar
• 2 eggs, beaten
• 2 cardamom pods with the seeds removed, and ground finely in a
• pestle and mortar
• 150g self raising flour, sifted

For the sauce

• 25g walnuts or pecans, roughly chopped
• 175g brown sugar
• 110g butter
• 130ml double heavy cream
• 4 tbsp Penderyn whisky

You will need 8 dariole moulds greased with butter

Method

1. First of all put the dates into a medium sized bowl and pour the boiling water over them.
2. Add the coffee essence, vanilla extract and the bicarbonate of soda, giving them a quick mix.
3. Using an electric hand mixer, cream the butter and brown sugar until pale, light and fluffy.
4. Gradually add the eggs, beating well.
5. Carefully fold in the flour and ground cardamom.
6. Add the date mixture and evenly mix.
7. Divide the mixture between the dariole moulds and put onto a baking tray.
8. Place in the oven at 180ºc/350ºf on the middle shelf and bake for approximately 25 minutes, until the tops are firm and springy to the touch.
9. While the puddings are baking make the sauce.
10. Put the walnuts/pecans, brown sugar and butter and whisky into a small heavy based pan.
11. Stir over a medium heat until all of the butter has melted and the sugar has dissolved, then turn the heat to high and add the cream.
12. Bring to the boil, stirring all the time.
13. Allow to boil for about 4 minutes, until you have a glossy, thick sauce. Put to the side.
14. Take the puddings out of the oven allow them stand for 5 minutes before removing them from their moulds. (Just slide a knife around the outside of each pudding, and turn them upside down on to a plate.)
15. Pour 2 tablespoon of the warm whisky sauce on to the top of each pudding, and serve immediately.
16. These are great with a dollop of home made vanilla ice cream.
17. These puddings are best made the day before, de-mould them and put onto a large plate cover them with cling film. Refrigerate. Heat them in the microwave.

Mexican Grilled Chicken Fajitas

Ingredients

• 6 skinless, boneless chicken breast, halved
• 2 large chilies, seeded, cut into ¾ inch strips
• ¾ cup coarsely chopped coriander
• 3 tbsp fresh lime juice
• 2 tbsp onion powder
• 2 cloves garlic grated
• 1 tsp chili powder
• 2 tsp ground cumin
• ½ cup olive oil
• Salt and black pepper
• 12 asparagus spears, trimmed
• 1 red bell pepper, seeded, cut lengthwise into 6 pieces
• 1 yellow bell pepper, seeded, cut lengthwise into 6 pieces
• 2 red onions, halved and each half sliced into 8
• 2 Courgettes, cut into 12 long strips
• 12 flour tortillas

Serve with some Mexican rice, Guacamole, Salsa, grated Cheese, Sour Cream, sliced green Jalapeno Peppers, hot Chili Sauce, and chopped fresh Coriander.

Method

1. Puree the lime juice, chili powder, cumin, olive oil, and coriander and season this marinade with salt and pepper.
2. Place the chicken into a plastic bag and pour the marinade over it, turning to coat. Sprinkle salt and pepper over the top and chill for an hour.
3. Heat a tablespoon of olive oil in a lagre pan and fry the asparagus, courgette, onion and pepper, until they are tender. Transfer to a roasting tin and keep warm in the oven.
4. Remove the chicken from the marinade and in the same frying pan, cook the breast fillets for 3 minutes on each side until lightly browned and cooked through. If unsure, cut one of the fillets through the middle to check it is cooked.
5. Grill the tortillas for one minute per side, or heat in the oven.
6. Arrange the chicken and grilled vegetables on a large warm plate, and place on the center of the table for all to help themselves.
7. Serve the warm tortilla wraps with the Mexican Rice, Guacamole, Salsa, grated Cheese, Sour Cream, sliced green Jalapeno Peppers, hot Chili Sauce, and chopped fresh Coriander then people can make their own fajita wraps.

Pan-Fried Venison with blackberry sauce

Ingredients

• 1 tbsp olive oil
• 2 thick venison steaks, or 4 medallions
• 1 tbsp balsamic vinegar
• 150ml beef stock
• 2 tbsp redcurrant jelly
• 1 garlic clove, crushed
• 85g fresh or frozen blackberries

METHOD

1. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
2. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.
3. Serve with pan-fried shredded Savoy cabbage and chestnuts.

Guacamole

Serves 4.

Ingredients

• 2 ripe avocados
• 1/2 red onion finely chopped
• 1 clove fresh garlic grated
• 1-2 chilli's, stems and seeds removed, finely chopped
• 2 tablespoons corriander leaves, finely chopped
• 1 tablespoon of fresh lime juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 2 ripe tomato, seeds removed, then finely dice the flesh

METHOD

1. Cut avocados in half. Remove seed. Scoop out the avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, garlic, coriander, lime, salt and pepper and mash some more. Chili peppers vary in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Add the chopped tomatoes, and mix.
3. Start with this recipe and adjust to your taste.
4. Cover with plastic wrap directly on the surface of the guacamole to prevent discoloration and oxidation. Refrigerate until ready.

Blackberry and Apple tart

Ingredients

• 2 cooking apples (300g) peeled and cut into 2cm dice
• 1 eating apple, peeled and cut into 1cm dice
• 2tsp cornflour
• 350g blackberries
• 3-4tbsp caster sugar plus extra for sprinkling
• Milk for brushing

For the pastry

• 250g plain flour
• 25g caster sugar
• 150g butter chilled and cut into small cubes
• 1 egg

Method

1. Preheat the oven to 190c / 375f / Gas 5.
2. Sift the flour into a bowl and stir in the sugar. Add the butter and rub into the flour until the mixture resembles fine crumbs. Stir in the egg and enough cold water until the mixture comes together and forms a smooth dough. Wrap the pastry in cling film and refrigerate for 20-30 minutes.
3. Roll out half the dough on a lightly floured surface, to make a circle and use it to line a deep 23cm / 9inch tart tin, or ovenproof dish, gently pressing it into the corner and allowing the pastry to hang over the sides slightly. Roll out the remaining pastry to a circle large enough to make a lid and check it for size.
4. Toss the apple pieces with the cornflour until evenly coated and arrange them in the bottom of the pastry case. Scatter the blackberries on top and sprinkle the sugar over. Lightly brush the edges of the pastry with water.
5. Lay the pastry lid over the fruit filling. Trim off the excess pastry and pinch the edges together to seal them well. Make a small slit in the centre, then brush the top with milk and sprinkle with a little sugar.
6. Put into the hot oven and cook for 30-40 minutes until the pastry is crisp and golden brown and the filling is cooked through. While the pastry is still hot, sprinkle with more caster sugar.

Tomato Salsa

Ingredients

• 6 large tomatoes, seeds removed and flesh diced
• 2 tbsp jalapeno peppers, diced
• 1 red chili seeds removed and flesh finely diced
• 1 clove garlic, grated
• 1 small red onion, diced
• ½ Small bunch fresh coriander, chopped
• 2 sprigs of fresh mint chopped
• 1 tbsp fresh parsley chopped
• Juice of 2 limes, or to taste
• 2 tbsp Olive Oil
• Salt, to taste
• Good pinch of sugar

Method

1. Chop the tomatoes, jalapeno, onion, red chili, coriander, mint and parsley, & grate the garlic.
2. Combine all of the ingredients in a large bowl, and season to taste with lime juice, salt and sugar.
3. Serve at once or refrigerate for a couple of hours to allow the flavors to mature (this will also mean a hotter tasting salsa).

Gujerati-Style Green Beans

Ingredients

• 450gms fresh green French beans
• 4 tablespoons vegetable oil
• 1 tablespoon whole black mustard seeds
• 4 cloves garlic, peeled and very finely chopped
• ½ - 1 hot, dried red chilli, coarsely crushed in a mortar
• 1 teaspoon salt
• ½ teaspoon sugar
• Freshly ground black pepper

Method

1. Trim the beans and cut them into 1inch / 2.5cm lengths. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold, running water. Set aside.
2. Heat the oil in a large frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around until they turn light brown.
3. Put in the crushed red chili and stir for a few seconds. Put in the green beans, salt and sugar. Stir to mix.
4. Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black pepper, mix and serve.

Pear and Almond Tart

Cooking Time: 40 Minutes

Pre-heat the oven to 180C.

Ingredients

For the Sweet Pastry

• 60g Unsalted Butter at room temperature, creamed
• 40g Icing Sugar, sieved
• 1 Egg Yolk
• Small pinch of salt
• 125g Plain Flour sieved
• 1tbsp Water

For the Almond Cream filing

• 50g Unsalted butter at room temperature
• 50g Icing Sugar sieved
• 50g Ground Almonds
• 1 Whole Egg
• 11/2 tbsp Whipping Cream
• 1 tbsp Rum

4 Pear halves, peeled, poached, cooled down and then cored

Butter for greasing the tart dish. One tart dish 20cm diameter with a removable base

METHOD

The Pastry

1. In a large bowl, mix together the icing sugar, egg yolk, creamed butter and a pinch of salt to give a smooth appearance.
2. Add the flour to the butter mixture and rub together using your fingertips until it becomes sandy in texture.
3. Add the water, then mix and press together.
4. Place the dough on a lightly floured work-surface. Knead with the palms of your hands until it is well blended; more vigorously for the last few seconds. Wrap in cling-film and refrigerate for at least 4 hours

It is important to Rest the pastry as it will allow it to relax and loose its elasticity. It will then be easier to roll.

Preparing the Pastry Base

1. Grease the edge and the bottom of the tart dish.
2. On a lightly floured work surface roll out the dough to about 3mm thickness (it will be approximately 28cm in diameter.) Wrap it round the rolling-pin and line the inside of the tart dish, floured side up, using your thumb to press it well into the corners.
3. Leave the excess dough to overlap the top of the tart tin, this will help prevent shrinkage when baking the tart, then prick the bottom all over with a fork and refrigerate for at least an hour. (This will allow the pastry to relax again and will also prevent shrinkage during cooking.)

Almond Cream

1. Combine all the ingredients in a bowl and mix until well blended. Set aside.
2. Spread the almond cream onto the bottom of the tart.
3. Cut each pear into slices horizontally. Place the four halves of the pear to form a cross on top of the almond cream. The pears can some tines be small so you might need to add another pear half to the tart.
4. Place the tart in the pre-heated oven and bake for 40 minutes. Remove from the oven and allow to cool.

Serving

Push up the base of the tin and remove the sides. Sprinkle the edge of the tart with a little icing sugar and serve to your guests.

Goan Style Chicken

Ingredients

• 1 ½ tablespoons whole coriander seeds
• 1 ½ teaspoons whole cumin seeds
• 1 teaspoon whole black mustard seeds
• 1 inch stick of cinnamon, broken up into 3-4 pieces
• 4 whole cloves
• ¼ teaspoon whole black peppercorns
• 1/6 of a whole nutmeg
• 1 whole dried hot red chilli (remove seeds if you want it mild)
• Enough grated fresh coconut to fill a glass measuring jug to the 425ml level
• 6-8 cloves garlic peeled
• 1 inch cube of fresh ginger, peeled and coarsely chopped
• ½ -1 fresh, hot green chilli
• 4 tablespoons plus ½ pint water
• 4 tablespoons vegetable oil
• 175grams onions, peeled and minced
• 1kg jointed chicken parts, skinned
• 1 ½ teaspoons salt

Method

1. Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chilli in a small, preferably cast-iron frying pan. Place the pan over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Take the spices out and put them in a bowl.
2. Put the coconut into the same frying pan and dry-roast it over a medium flame, stirring it all the time. The coconut should pick up lots of brown flecks and also smell 'roasted'. Put the coconut in the bowl with the other dry roasted spices.
3. Put the garlic, ginger and green chilli into the container of an electric blender, along with 4 tablespoons water. Blend until you have a paste.
4. Heat the oil in a 10-12 inch frying pan or sauté pan over a medium-high flame. When hot, put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture from the blender and stir once. Turn heat to medium.
5. Put in the chicken pieces, salt, as well as the spice-coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turns slightly brown.
6. Add ½ pint water and bring to a simmer. Cover tightly, turn heat to low, and cook for 25-30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly coloured.

Steak Tartare

Ingredients

• 250gms best lean fillet steak, finely chopped
• 2 teaspoons finely chopped capers
• 2 teaspoons finely chopped small gherkins
• 2 teaspoons finely chopped red onion
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons tomato ketchup
• 2 teaspoons Dijon mustard
• ½ - 1 teaspoon crushed sea salt (Halen Mon)
• A few dashes each of hot pepper (Tabasco) and Worcestershire sauces
• 1 large free-range egg yolk

Method

1. Pace the finely chopped ingredients in a bowl and mix well.
2. Add egg to bind
3. Salt to taste
4. Eat!

Duck Breasts with stuffing balls and blueberries sauce

4 Duck Breasts, Salt and pepper

STUFFING

• 200g Pork Sausage Meat
• 1 Zest of lemon
• 1 clove garlic grated
• 1" piece of fresh ginger
• 2 Shallots
• 100g Bread Crumbs
• 1 Egg add more if mixture is too dry
• 6 Fresh Sage leaves chopped
• Olive Oil

SAUCE

• 400ml Red Wine
• 200g Redcurrant Jelly
• Zest of 1 Orange
• Juice of 1 Orange
• 150ml Chicken Stock
• 150g Blueberries
• 50ml Cassis

ROSTI

• 2 large Maris Piper Potatoes peeled and coarsely grated
• 2 shallots chopped fine
• 150g Lardons
• salt and Pepper
• 1 tbsp melted Duck fat

METHOD

1. Heat a large frying pan.
2. Score the skin on each duck breast, and season with salt and pepper.
3. Place the duck breasts in the pan, skin side down, the fat will begin to render from the skin, remove the fat periodically to a clean bowl, and keep.
4. When the skin is golden, turn the breast over and lightly brown fro 2 min. transfer to a clean baking tray and roast for 15 minutes, remove and rest for 15 minutes in a warm place.
5. Melt the butter in the duck frying pan, cook the shallots until soft.
6. Add the blueberries and cook until tender.
7. Add the wine and reduce by half, then the chicken stock and reduce again by half.
8. Add the Orange zest, and juice, and the cassis, simmer all together and serve with the Duck.

STUFFING

1. In a large bowl, mix together the Sausage meat, zest of lemon, shallot, ginger, garlic, sage leaves, bread crumbs, egg, salt and pepper, mix well then shape into small golf ball size. Pan fry until golden, then finish in the oven for 15 minutes.

ROSTI POTATOES

1. Pan fry the lardons until golden.
2. Coarsely grate the peeled potatoes onto a clean tea towel, gather the sides of the tea towel and squeeze the water from the potatoes, put the grated potatoes in a clean bowl with the shallot, lardons melted duck fat salt and pepper, mix well together.
3. Heat a frying pan and spoon some of the mixture into a small metal rings pan fry on each side until golden, transfer onto a baking tray and bale in the oven until cooked through, approximately 15 minutes, depending on the thickness of the rosti.

Almond and Plum Pudding

Ingredients

• 400g Self Raising Flour
• 450g Unsalted Butter
• 450g Caster Sugar
• 8 Egg
• 3 Vanilla Essences
• 100g Ground Almonds
• Handful of Flaked Almonds
• 6 tsp Golden Syrup
• 12 plums, halved
• 25g butter

METHOD

1. Beat the butter with the sugar until it's creamy in colour.
2. Add the eggs, one at a time, and beat well after each egg.
3. Add the flour, ground almonds, vanilla, and mix well.
4. Cover the tin with butter, cut out a baking parchment, and place to sit on the bottom of the tin.
5. Spread the syrup on the baking parchment, and position the plums neatly over the syrup.
6. Pour the cake mixture over the fruits, and bake for 45 minutes on 170ºC.
7. Turn the pudding out of the tin and onto a plate. Cover with a shower of the flaked almonds.

Caramelised Rice Pudding with gin

Ingredients

• 450ml full fat milk
• 400ml double cream
• 50g butter
• 50g caster sugar
• 50g Raisins
• 1 vanilla pod or 1tsp vanilla essence
• 75g pudding rice washed in cold water
• 3 tbsp caster sugar for caramelizing the top of the pudding
• 3 tbsp gin

Method

1. Put the milk, cream butter, sugar and split vanilla pod in a sauce pan and bring to a simmer.
2. Add the rice and raisins to the milk and cream and simmer for 30 minutes until texture begins to thicken. Continuing to stir the rice.
3. Pour the rice into a shallow oven proof baking dish and bake at 150c for a further 30 minutes.
4. When the rice is cooked, remove from the oven, cover with a liberal covering of caster sugar and cook under a grill until sugar begins to caramelize.
5. Remove from the oven and leave to stand for 5 minutes before serving.
6. When the pudding has been dished up, pour a generous portion of gin, then serve.

Pembrokshire Potato salad with pancetta, chicken and raspberry dressing

Ingredients

• 50g smoked Lardons
• 1 Chicken breast skin removed cut into 12
• 10 small boiled new Pembrokshire potatoes cut in half
• ¼ red pepper cut into 6 pieces
• ¼ yellow pepper cut into 6 pieces
• ½ red onion sliced
• 1 tbsp Olive oil
• 1 tbsp Raspberry vinegar
• Salt and Black pepper
• ¼ Iceberg lettuce shredded

Method

1. Heat a frying pan, add the lardons and cook until golden.
2. Add the chicken pieces and cook in the lardon fat until they begin to brown, remove to a clean plate.
3. Cook the new potatoes in the frying pan on the flat side first until they are golden in colour.
4. Add 1 tbsp Olive oil then add the peppers and onion and fry until they begin to soften, season with salt and black pepper.
5. Return the meat to the pan, add the vinegar and toss the ingredients together.
6. Serve on a bed of crisp lettuce.