Mexican

Tortilla ( makes  8 large)

Fine Cornmeal / 00 flour	450g / 1lb
Salt	Pinch
Olive Oil	2 Tablespoons
Tepid Water	600ml / 1 1/4pt

Mix the flour, salt and olive oil. Add the water slowly, kneading for about 5 minutes until soft and slightly sticky. Cover with a damp cloth and leave. Divide into balls of dough the size of 50p. Roll each ball to 10cm in diameter and to 2mm thickness. Heat in a dry pan.or griddle. Cook until the tortilla changes colour. Turn over and repeat. Keep warm until needed.   

Chicken Fajitas (makes 2  )

Cooked Tortillas	4 ???
Chicken Breast	1
Peppers	1
Mushrooms	4
Onion	½
Chillies	1
Jalepenos	2
Cajun/Fajita Spice	1 Teaspoon
Garlic	1 Clove
Vegetable Oil	Splash
Salsa	1 Teaspoon
Soured Cream	1 Teaspoon
Guacamole	1 Teaspoon
Grated Mozzarella	60g / 2oz

Slice the peppers, mushrooms, onion and chillies. Crush the garlic. Slice the chicken and mix with the spices for 5 minutes. Heat a sauté pan with oil. Cook the chicken for 5 minutes.  Add the onions, then the garlic chillies and mushrooms, then the jalapenos.

Place half the mixture in the middle of a tortilla. Sprinkle with cheese, salsa, soured cream and guacamole. Roll.

Guacamole (serves 4)

Tomato	1
Limes	2
Ripe Avocado	3
Onion	½
Ground Cumin	Pinch
Chilli	To Taste
Coriander	4 Sprigs

Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.

Chilli Con Carne (serves 6-8)

Lean Mince	1 Kg / 2.2lb
Chicken Stock	225ml / 1/2pt
Onions	3
Garlic	4 Cloves
Fresh Oregano	2 Tablespoons
Jalapeno Chillies	2
Chilli Powder	½ Teaspoon
Chopped Tomatoes	2 x 400g Tins
Kidney Beans	2 x 500g Tins Cooked
Tomato Puree	2 Tablespoons
Plain Flour	2 Tablespoons
Vegetable Oil	splash
Plain Flour	2 Tablespoons

Chop the oregano, onions, garlic and jalapeno. Drain the kidney beans. Heat the stock. In a hot pan, put the beef. Season. Seal. Add onions, garlic and chillies. Cook for 5 minutes. Add the chilli powder, tomatoes and tomato paste. Dust with the flour and stir in for 4 minutes. Add the stock, kidney beans with the tomatoes. Bring to the boil. Simmer for 30 minutes. Add the oregano. Season. Serve with tortilla.

Tomato Salsa (serves 2)

Ripe plum tomatoes	2
Pepper	¼
Red onion	¼
Olive oil	4 tablespoons
Coriander	1 sprig
White wine vinegar	1 tablespoons

Chop the tomatoes, onion, pepper and coriander. Finely chop two tomatoes along with the pepper, onion, coriander, oil and vinegar. Mix together.

Potato & Chorizo Quesadillas (serves 4)

Tortillas	4
Potatoes	350g / 12 Oz
Onion	½
Garlic	2 Cloves
Green Chilli	1 Small
Mature Cheddar	100g / 3oz
Mozzarella	100g / 3oz
Olive Oil	Splash
Thyme	1 sprig
Chorizo	200g / 7oz

Finely chop the onion. Chop the chilli and garlic. Dice the chorizo. Grate the cheese and mix both cheeses together. Boil the potatoes until soft. Crisp in the oven. In a pan heat a little oil and cook the onion, garlic and chilli till soft. Add the chorizo and potato. Add the thyme. Spread the mixture onto one half of a tortilla.. Sprinkle with the cheese. Fold in half and brush with a little. Cook in pan until crisp. Turn over and colour the other side. Cut into portions to serve. Serve with salsa.

Nachos

Cut up tortillas then cook in oven for 3-4 minutes until crisp and brown.

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Cooking with Beer

Hot and Sour Singha Soup (serves 1)

Soya sauce	1 tablespoon
chicken	30g / 1oz
Vegetable stock	112ml / 1/4pt
Lemongrass	¼ stick
Mushrooms	2
Spring onion	½
Coriander	1 sprig
Red chilli	½
Lime	½
Singha beer	splash
Fish sauce	1 tablespoon

Beat the lemon grass with the back of your knife to extract the maximum flavour. Slice the mushrooms and chicken. De-seed and finely shred the chilli. Remove the stalks from the coriander. Place the stock, lemongrass, chicken and coriander stalks in a pot and simmer for 5 minutes. Take out lemongrass. Add the mushrooms and simmer for 1 minute. Add the vegetable, lime juice, spring onion, coriander, chilli and sauces. Add beer. Serve.

Blue Moon Rolls

strong flour	350g
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid Blue Moon beer	250ml
maldon salt	1 tablespoon

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid beer. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into rolls. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes.    Drizzle with the rest of the olive oil and season with salt. Return to the oven for the final 5 minutes.

Chicken Fricasee with Modelo Negra or White Shield

Chicken supreme	1 – diced
Mushroom	2
Onion	2oz
Salt	To taste
Pepper	To taste
Butter	1oz
Plain Flour	1oz
Double cream	2 fl oz
Modela Negra or White Shield beer	2 fl oz
Chicken stock	½ pint

Slice mushroom and dice onion. Rub flour and butter together to make paste (beurre manié). Poach chicken and vegetables in stock for 5 minutes or until cooked and remove. Boil stock and thicken with beurre manié, simmer for 4-5 mins and add cream. Bring to boil and add chicken mix and beer.  

Poached Salmon with a Lemon Animee Beurre Blanc (serves 1)

Salmon	1 fillet (3-4 oz)
Butter	Knob
Fish stock	4 fl oz
Lemon Animee beer	2 fl oz
Parsley	sprig
Cream	1 tablespoon

Poach the fish for 6 minutes in the water. Remove salmon and keep warm.

Chop the parsley. Put the stock in a pan. Bring to a boil and reduce by half. Add beer. Turn down to a simmer and stir in the cream. Whisk in the butter and then the herb. .

Raspberry O’Cranachan (serves 4)

Oatmeal	15g / 1/2oz
Honey	2 tablespoons
Double Cream	225ml/ 1/2pt
Caffrey beer	2 fl oz
Raspberries	Punnet
Sponge	60g / 2oz
Mint	1 sprig

Toast the oatmeal in the oven. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the raspberries. Roughly mix. Put sponge at bottom of glass. Soak in beer. Pipe the mixture into the glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with one raspberry and fresh mint.

Pies & Pastry – Sweet

Profiteroles (serves 6) 

Butter	75g  / 3 oz plus extra for greasing
Plain flour	75g / 3 oz plus some for dusting
Milk	6 tablespoons
Water	6 tablespoons
Eggs	2
Double cream	200ml / 7 fl oz
Chocolate	100g / 3 oz
Caster sugar	50g / 2 oz

Soften the butter. Grease a baking tray with butter and dust with flour. Pour the milk and 5 tablespoons of water into a saucepan. Add the butter. Bring to boil over a low heat. Remove the pan from the heat. Add the flour all at once and stir well. Return to the heat and stir constantly until the mixture comes away from the sides and bottom.  Beat in the eggs one at a time. Spoon into a piping bag. Pipe into small mounds on a baking sheet.  Bake for 15 minutes. Leave to cool on a wire rack.

To make the topping, melt the chocolate with 1 tablespoon of water in a small pan over a low heat. Stir in the butter and sugar and cook till thickened. Remove from heat and leave to cool. Whip the double cream. Make a slit in the side of the mounds and fill with whipped cream. Pour the chocolate over the top.

Pear Tarte Tatin (serves 4)

Butter	90g / 3oz
Brown sugar	90g / 3oz
Pears	2
Lemon	1
Puff pastry	300g / 10oz
Plain flour (for rolling pastry)	60g / 2oz

Cut the pears into thick slices. Juice and zest the lemon. Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter). Sprinkle with brown sugar. Mix the pears with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gently heat until the sugar starts to dissolve. Turn the heat up and cook till the pears start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200°C until the pastry is crisp and brown. Remove from the oven and turn into a heat-resistant pan. Brown under the grill.

Apple and Cinnamon Pie

Sweet Shortcrust Pastry

Unsalted butter – soft	½ lb
Plain flour	1 lb
Salt	Pinch
Eggs	2 medium
Icing sugar	2oz

The method is as per shortcrust pastry above. Add the icing sugar with the flour at the beginning.

Apple and Cinnamon Filling

Bramley (cooking) apple	1
Cinnamon stick	½
Or ground cinnamon	½ teaspoon
Castor sugar	4oz
Water	¼ pint
Raisins	Optional

Peel and cut the apple and place in water. Add sugar and cinnamon. Cook apple until soft (take out cinnamon stick) and mash. Cool immediately.

Cut pastry in half and roll out bottom to ¼ cm thick. Place pastry on greased dish and add the cooled filling. Cover with rolled top, crimp edges and egg wash. Make and air vent with a knife.

Bake until golden brown at 200°C, gas 6, for about 25 minutes.

When baked, dust with icing sugar and let cool before cutting.

Pineapple Spring Roll

pineapple	One-tenth
Icing sugar	A dusting
Orange	¼
Unsalted butter	25g / 1oz
Filo pastry	2 sheets
Mint leaf	1
Sesame seeds	pinch

Peel and core the pineapple. Cut into 3-inch strips. Shred the mint and combine with the fruit. Squeeze the orange over the mixture and dust with icing sugar. Melt the butter. Lay out one filo pastry sheet and brush with warm butter. Place the mixture in the centre and the fold the sides over the filling to meet in the middle. Brush again with butter. Roll up. Brush the top with butter. Dust with icing and sprinkle with sesame seeds. Place the spring roll on a tray and bake in a hot oven until golden brown.

Soup

Butternut Squash Soup (serves 1)

Butternut squash	¼ large one or ½ small one
Onion	¼
Garlic	½ clove
Orange	¼
Parsley	sprig
Vegetable stock	150ml / 1/3 pt

Peel and chop the squash. Chop the onion and garlic. Sauté the onion and squash in a pan with a little oil for 3 minutes. Add the garlic. Add the stock and bring to the boil. Cook for 10 minutes. Squeeze in the orange. Put into a blender. Garnish with parsley.

Cullen Skink (serves 4)

Smoked haddock undyed	2
onions	2
potatoes	600g / 1.25lb
Full fat milk	450ml / 1pt
Unsalted butter	25g / 1oz
White pepper
chives

Peel and finely chop the onions. Peel and finely chop the potatoes. Put the haddock in a large pan with 300ml ( ¾ pt) water. Bring to the boil and simmer for 5 minutes until the fish is just cooked. Remove the fish and flake into large chunks. Add the onions and potatoes to the pan with plenty of white pepper. The water should cover the vegetables. If not, add some milk. Cover and cook for 12-15 minutes. Then add the milk and butter and bring to the boil. Then simmer for 3 minutes. Season to serve.

French Onion Soup with Gruyere Crouton (serves 6)

onions	450 g / 1lb
Beef/chicken stock	900ml / 2pt
Plain flour	Pinch
Red wine	Splash
Vegetable oil	Splash
Olive oil	1 teaspoon
Butter	112g / 4oz
Brandy/cognac	2 tablespoons
garlic	3cloves
herbs	optional
French mustard	2 tablespoons
baguette	4 slices
Olive oil	Drizzle
gruyere	225g / 8oz

Thinly slice the onions. Crush 2 cloves and then crush the third but keep separate. Heat the vegetable oil and butter in a pan. When hot add the onion and two-thirds of the garlic and mustard. Cook for 6 minutes until dark. Reduce heat and cook slowly for 10-15 minutes. Add the flour and mix well. Stir well, scraping the pan. Add the red wine. Add the stock nd mix. When soaked up, cook for another 10-15 minutes. Add brandy before serving.

For the croutons – lace the slices of baguette with the remainder of the garlic and the olive oil and bake one side till its crusty. Add the grated gruyere to that side and glaze. Pop a crouton on top of each bowl of soup.

Minestrone Soup (per person)

Dried spaghetti	30g / 1oz
Potato	¼
Celery	1 inch stalk
Garlic	1 clove
Cabbage	30g / 1oz
Flat leaf parsley	1 sprig
Small carrot	¼
Small onion	¼
Tomato	1
Stock	112ml / ¼ pt
Tomato puree	1 teaspoon
butter	60g / 2oz
Bacon	1 slice

Chop the potato, celery, onion, and tomato. Shred the cabbage. Heat the butter in a pan. Add all the vegetables and puree, except the garlic, add the stock and bring to the boil. Simmer for 10 minutes. Wrap the spaghetti strands in a tea towel and break into small pieces. Add the spaghetti and simmer for 5 minutes. Fine chop the bacon, parsley and garlic to paste and drop into soup to cook.

Mushroom Soup (Serves 1)

mushrooms	4 oz
Onions	1 oz
Garlic	¼ pint
Chicken stock	¼ pint
Butter	½ oz
Thyme	1 sprig

Chop mushrooms, onion and garlic and pick thyme leaves. Add butter to pan then sweat onions and garlic adding mushrooms and thyme, then cover with stock. Boil then simmer to cook. Blend soup and serve.

Pea and Ham Soup  (serves 4)

split peas	200g
Onion	2
Celery Stalks	2
Leek	1
Bouquet garni *	1
Vegetable Stock	3 pints
Ham hocks	1
Salt and white pepper

*(For the bouquet garni place 2 cloves garlic, a sprig of thyme, 2 bay leaves, 8 sprigs parsley and 1 all spice berry into muslin and tie into a parcel)

Wash, peel and chop the vegetables. Wash the ham hock. Wash the peas and pick through. Place all ingredients in a pot, season with salt and pepper and simmer until tender- skimming as required. Remove the ham, bouquet garni and puree the soup in the liquidizer. Return to the pot, taste and season and adjust the consistency if required.

Potato and Watercress Soup (serves 1)

Watercress	60g / 3oz
Potato	1
Onion	½
Vegetable stock	1/2pt

Pies and Pastry – Savoury

Shortcrust Pastry

(approx. 10 tarts – 10cm diameter)

Unsalted butter – soft	½ lb
Plain flour	1 lb
Salt	Pinch
Eggs	2 medium

Rub salt, flour and butter together until crumble-like in texture. Handle as little as possible. Beat eggs and add to the mix to form a ‘roll-able’ paste.

Let it rest for ½ hour.

Roll out to ¼ cm thick.

Butter dishes and place pastry into dishes. Puncture the base with a fork.

Line with greaseproof paper and fill with baking beans.

Bake in the oven for 20 mins at 180°C, gas 4.

NB. To make more or less pastry the quantity of flour to butter is always 2:1

Quiche Lorraine

Shortcrust pastry	Blind baked and cooled
Lean, cooked bacon or ham	3-4oz
Eggs	3
Double cream	½ pint
Salt	½ tsp
Black pepper	To taste
Nutmeg	Pinch
Chives, chopped

Beat the eggs and cream with seasonings, cooked bacon and chopped chives.

Place mixture into baked tart case and cook for 25-30 minutes or until the mix has cooked browned.

Chicken and Leek Pastie

Shortcrust pastry
Chicken supreme	1 – diced
Leek	4oz
Onion	2oz
Salt	To taste
Pepper	To taste
Butter	1oz
Plain Flour	1oz
Double cream	2 fl oz
Herb of choice
Chicken stock	½ pint
Egg	1 – for egg wash

Slice leek and dice onion. Rub flour and butter together to make paste (beurre manié). Poach chicken, leek and onion in stock until cooked and remove. Boil stock and thicken with beurre manié, simmer for 4-5 mins and add cream. Bring to boil and add chicken mix. Take off heat, season and cool. Roll out pastry and cut a circle. Place cooled mix in the centre and make crimped purse. Egg wash and bake for 20 mins at 200°C, gas 6.

Salmon en Croute (serves 1)

Salmon	1 fillet
Baby spinach	Large handful
Puff pastry	90g / 3oz
Garlic	1 clove

Smash and finely chop the garlic. Heat the oil in a pan. Add the garlic and spinach. Take pan off the heat. On a floured surface, roll out the puff pastry large enough to cover the salmon. Place the spinach mix in the middle of the pastry and place the salmon on top. Season the salmon. Cover with puff pastry and bake in the oven until the salmon is cooked though – 200°C for 10-15 minutes until golden brown.

NB if you want to add chilli, chop and add at the same time as the garlic.

Steak and Ale Pie

Puff pastry	6 oz
Egg	1 – for egg wash
Stewing beef	4oz
Carrot	½
Onion	¼
Ale	A glug
Tomato puree	1 teaspoon
Beef stock	½ pint
Flour	For dusting and rolling
Vegetable oil	1 tablespoon

Lightly flour the beef and season it. Roughly chop carrot and onion. Sal the floured meat in oil and brown, add onions, carrots and tomato puree. Slowly brown the mix and add the ale. On a low heat, add stock to cover. Bring to the boil and simmer until the sauce has thickened and the meat tender (more stock may have to be added until the meat is tender). Leave to cool.

Roll out puff pastry to ¼ cm thick. Put the mix in the dish and cover with the puff pastry. Crimp the edges and egg wash. Make a small air rent in the middle with a knife.

Bake for 20-25 mins at 200°C, gas 6, until pastry is brown and puffed.

Pasta

Fresh Pasta (makes 1kg)

Tipo “00” pasta flour/extra for dusting	500g
Maldon salt	1 tea sp
Eggs	4 large
Egg yolks	6 large
Semolina flour for dusting	50g

Put flour and salt in processor. Add eggs and egg yolks, pulse until the pasta comes together into loose ball of dough. Knead dough with semolina or extra flour for 3 minutes. If stiff add another egg and processor again. Cut dough into 8 equal sizes and knead, wrap in cling-film and rest in fridge for 20 minutes – 2 hours.

Spaghetti Carbonara

Dust work bench with flour, roll pasta to fit widest setting and roll at least 10 times, folding dough and turning each time. Reduce the setting gradually until long sheets 2-3mm minimum or No 1 on machine cut 2-3mm wide strips and lightly douse with flour, use ASAP. Boil water with little salt aldente’. Spaghetti as tagliatelli: change setting to suit.

Carbonara (serves 2-3)

Onion	¼
Cooked ham/pancetta	1 slice
Garlic	I small clove
Egg	1 yolk
Double cream	3 fluid oz
Parmesan	1 oz
Parsley	1 sprig
Butter	1 oz

Chop onion, garlic, pancetta, parsley and grate parmesan. Separate egg and whip 1 oz cream to soft peak. Add onion, garlic and pancetta to butter and cook. Add double cream, cooked pasta parmesan and parsley. When pasta hot, add egg yolk and thickened cream together into pasta and glaze under hot grill until slightly brown.

Cannelloni with Ricotta and Herbs (serves 2-3)

Ricotta	250g
Fresh herbs	To choice
Egg wash	1 egg

Make lasagna size sheets, cook and refresh quickly.

Mix ricotta well with chopped selected herbs and season with ground block pepper. Put mix in piping bag without nozzle. Roll pasta sheet to tube and egg wash ends to stick. Pipe in softened cheese, mix and place in ovenproof dish. Putting little sauce in first then coat with rest. Bake in oven with parmesan cheese.

Lasagna “al forno” (serves 4)

Roll pasta to sheets 3-4 mm, blanch in salted boiling water, refresh in cold water when cooked.

Bolognese Sauce (makes 4)

Onion	2 oz
Garlic	1 clove
Minced beef	6 oz
Tomato paste	1 oz
Chopped tomatoes	½ 400ml can
Plain flour	1 oz
Red wine	100ml
Oregano	2 sprigs / ½ oz dried

Chop onion, garlic and oregano (fresh), put minced beef in hot pan and season. Seal until fat renders and brown. Add onion, garlic and oregano (if dried). After 2 minutes add flour, stir for 1 minute and add red wine, tomato puree and chopped tomatoes; bring to boil and simmer for 15-20 minutes (mix in fresh oregano)

Bechamel Sauce (serves 4)

Plain flour	4 oz
Butter	4 oz
Full fat milk	2 pints

Melt butter and add flour to mix (roux), boil milk and add after 3-4 minutes, pour little at a time mixing to paste then sauce. Season.

To complete the dish – Pour a little bechamel on bottom of dish, then place cooked/cold pasta. Layer sauce Bolognese then sauce the pasta and again finishing with Bechamel. Bake in pre-heated oven 180 deg C for 30 minutes with generous helping of grated parmesan.

Mushroom Ravioli  (makes 4 large ravioli)

Mushrooms	6 oz
Onions	¼
Garlic	1 clove
Rosemary	½ sprig
Butter	2 oz
Garlic	1 clove

Chop mushroom, rosemary, onions and 1 clove of garlic. Put butter in pan and cook mushrooms, onions and garlic. Take off and add rosemary – cool. Roll ravioli pasta through as for lasagna 3mm. Place mixture over halfway and fold; cut and crimp in between mixture.  Poach gently in water till starts to float. Pat dry..

Tomato sauce (makes 2-3)

Chopped tomatoes	1 can (400ml)
Tomato paste	1 table spoon
Garlic	1 clove
Onions	½
Celery	1 stick
Herbs	To choice
Butter	1 oz

Chop onion, garlic, celery and herbs. Cook celery, onions and garlic in butter, add tomato paste and chopped tomatoes and boil. Simmer for 30 minutes then add herbs, blend and season.

Scottish – 4

Carrot and Coriander Soup (serves 1)

Carrot	1 large
coriander	1 sprig
onion	1 medium
Chicken stock	112ml / 1/4pt
garlic	1 clove

Dice the onion and garlic. Chop the carrot. Smash the garlic. Sweat the onion for 2 minutes, then add the garlic and carrot and cook for 2 more minutes. Add the stock and cook till the carrots are very soft. Remove from heat and liquidise. Garnish or blend coriander to serve.

Mushroom Risotto (Serves 1)

Mushrooms	3 large button
Arborio rice	60g / 2oz
Onion	¼ onion
Stock	½ pt
Garlic	1 clove
Vegetable Oil	Drizzle
Unsalted butter	Knob
Fresh herbs	Choice
Olive oil	1 tablespoon

Slice the mushrooms. Wash the rice. Finely dice the onion. Chop the herbs. In a pan, cook the mushrooms in a little oil. Remove and keep warm. In the same pan, sweat the onions in the butter, but do not allow to colour. Add the rice and garlic. Add the stock a little at a time. Cook on a low heat till the rice has absorbed the stock and tender. Add the mushrooms and herbs.

Poached Salmon with A Basil Butter Sauce (serves 1)

salmon	1 fillet
water	150ml / 1/3pt
basil	sprig
butter	knob

Chop the herbs. Mix in with the butter. Poach the salmon for 6 minutes in the water. Remove the salmon and keep warm. Reduce the stock. Add the herb butter and whisk into sauce.

Rosemary Baby Potatoes Roasted  (serves 4)

baby potatoes	450g / 1lb
rosemary	1 sprig
Vegetable oil	1/4pt
salt	pinch

Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender.

Bread And Butter Pudding (serves 8)

bread	12 slices
butter	125g / 4oz
eggs	8
caster sugar	175g/ 6 oz
vanilla	drop of essence
milk	300ml / 1/2pt
double cream	300ml / 1/2pt
sultanas	60g / 2oz
marmalade	125g / 4oz

Soften the butter. Separate 6 eggs – you only need the yolks. Grease a 3pt oven proof dish with some of the butter. Make 6 bread and marmalade sandwiches. Cut the sandwiches into triangles. Place sultanas in the dish with sandwiches on top. In a bowl, whisk together 2 whole eggs and 6 yolks and sugar. Mix the milk, cream and vanilla in a pot. Bring to the boil. Add in the egg mixture while stirring. Pour half the egg mix over the bread. Let it soak. Pour in the rest of the mix and the rest of the sultanas. Cook for 20-30 minutes at Gas mark 4/ 180decC/ 350 deg F.

Side dishes – Potatoes

Dauphinoise Potato (serves 8)

maris piper potatoes	1.25kg / 2 1/2 lb
garlic	2 cloves
milk – full cream	300ml / 10 fl oz
cream – double or whipping	300ml / 10 fl oz
parmesan	30g / 1oz

Grate the parmesan. Peel and slice the potatoes to 1/2cm thick. Smash the garlic and mix with the cream and milk in a heavy-based pot. Bring to the boil. Add the potatoes and season with salt and pepper. Given the potatoes a good mix round. Put the potatoes in an ovenproof tray. Sprinkle with the parmesan. Bake for 50-60 minutes at 150degC/gas mark 3 till the potatoes are tender and the top is golden brown.

Fondant Potatoes

Potatoes	4 maris piper
Unsalted butter	125g / 4 oz
Olive oil	2 fluid oz
Garlic	2 cloves
Bay leaf	1
Rosemary or thyme	1 sprig
Chicken/Veg Stock	½ pint

Cut the potatoes lengthways down both sides. Then peel them into a pebble shape following the natural line of the potato. Place into a deep ovenproof tray. Scatter the herbs and garlic among the potatoes and on the bottom. In a pot heat olive oil and add the butter. When the butter melts pour the mixture over the potatoes and add hot stock. Cook for 20 minutes in a pre-heated oven at 180 deg C (turning over after 10 minutes).

Hasselback Potatoes (serves 8)

potatoes	32 baby
butter	60g / 2oz
parsley	for garnish

Peel potatoes. Slice across but only three-quarters of the way down. Melt the butter and coat the potatoes with this. Season. Place in a roasting tray and bake for 30-40 minutes at 220deg C/ gas mark 7. Remove from the oven. Garnish with chopped parsley.

Rosemary Baby Potatoes Roasted 

baby potatoes	450g / 1lb
garlic	2 cloves
rosemary	1 sprig
vegetable oil	To coat
salt	pinch

Smash the garlic. Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 6 for 40 minutes or until tender.

Sweet Potato Chips (Serves 4)

Sweet Potato	4
Olive oil	4 tablespoon

Peel the potato and slice long-ways. Place in oven tray. Drizzle with olive oil and cook for 10-12 minutes.

Side Dishes – Vegetables

Asparagus Hollandaise

asparagus	8 spears
Salted water
White wine vinegar	Splash
onion	¼
butter	250g / 9oz
Eggs	4

Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over boiled water to froth. Slowly add the butter and whisk to a sauce. Serve with asparagus.

Aubergine Parmigiani (per person)

aubergine	½ large or
onion	1/8
celery	1/8 stick
red pepper	½
Green pepper	½
tomatoes	4 cherry
eggs	½
Olive oil	1 tablespoon
parmesan	1 tablespoon

Chop the onions, celery and peppers. Dice the tomato. Halve the aubergine. Scoop out the flesh, being careful not to break into the shell. Warm the oil. Add the onion and cook for 5 minutes. Add the aubergine, celery and tomato and cook for 15 minutes. Remove the pan from the heat and stir in the egg. Fold the mixture into the shells. Sprinkle with grated parmesan. Place in oven at Gas mark 4.

Puy Lentils

Puy lentils	60g /’ 2oz
onion	1/4
Wine	½ glass
stock	¼ pt

Chop the onion. Place all the ingredients in a pan and cook till soft.

Skirlie 

butter	60g / 2oz
onion	1 medium
Rolled oatmeal	60g / 2oz
Chicken/veg stock	112ml / ¼ pt

Slice onions. Sweat in the butter until soft. Add the oatmeal for 2 minutes then the hot stock. Mix together.

Slow Roasted Tomato

Tomato	1
Chilli	To taste
Garlic	To taste
Salt and pepper	To taste
Caster sugar	Pinch
Thyme	Sprinkle of leaf
Soya sauce	Splash
Vegetable oil	Drop

Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 120 deg C for 90-120 minutes.

Tomato Confit (serves 4)

Cherry tomatoes	1 punnet
Thyme	1 sprig
Olive oil	1/4 pt
garlic	1 clove small

Smash the garlic. Put the oil in a pan along with the herbs. Cook on a low heat for 10 minutes. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Cover with foil shiny side down. Cook in oven at 180-190deg for 8 minutes.

Vegetarian – 3

Guacamole (serves 4)

Tomato	1
Limes	2
Ripe Avocado	3
Onion	½
Ground Cumin	Pinch
Chilli	To Taste
Coriander	4 Sprigs

Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.

Soft Italian Bread Sticks

strong flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
garlic	1 clove
oregano	1 teaspoon
maldon salt	1 tablespoon

Chop the clove. First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into bread sticks and roll until thin.  plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Mushroom & Hazelnut Pate ( serves 2)

mushrooms	112g / 4oz
shallot	1
butter	60g / 2oz
hazelnuts	60g / 2oz
Soft cream cheese	112g / 4oz
parsley	1 sprig

Slice the mushrooms. Dice the shallot. Chop the parsley. Toast the nuts. In a pan melt the butter. Add the shallots till softened. Add the mushrooms and hazelnuts. Blend. Beat the cheese. Fold the mushroom mixture into the cheese. Add the parsley and mix. Season and chill for 30 minutes.

Baba Ganoush ( serves 4)

aubergine	1
onion	¼
garlic	1 clove
basil	sprig
lemon	1 squeeze
Red chilli	1
Extra virgin olive oil	spoonful
coriander	sprig

Chop the onion, chilli and garlic. Chop the basil. Chop coriander.  Scoop out and chop the aubergine. Fry the onion until soft. Add chilli and aubergine. Cook for 15 minutes. Blend with lemon juice, basil, coriander and oil to a paste. Serve with crostini. 

Spinach, cheese and walnut pie (serves 6)

Fresh spinach	280g / 10oz
nutmeg	Pinch
Grated cheddar cheese	112g / 4oz
Ricotta cheese	425g / 15oz
Grated mozzarella	225g / 8oz
Grated parmesan	50g / 2oz
Chopped walnuts	150g / 6oz
garlic	1 clove

Use a 9 inch pie tray. Crush the garlic and wash the spinach. Boil the spinach in a pan with a little oil. Season. Leave to cool. Roll the pastry and line the pie tray. Mix all the ingredients together in a bowl and place in the tray. Top with pastry. Bake at 175 deg C / Gas Mark 4 for 40 minutes. Let stand for 15 minutes. Serve.

Red Pepper with Bulghar Wheat (serves 2)

Red peppers	2
courgette	1
aubergine	½
Olive oil	2 tablespoons
Bulghar wheat	150g / 6oz
Vegetable stock	375ml / ¾ pt
parsley	1 sprig
coriander	1 bunch
Ground cumin	½ teaspoon
Fresh ginger	30g / 1oz
paprika	½ teaspoon
orange	1
lemon	½
Flaked almonds	60g / 2oz

Skin the peppers. Cut off the top off the peppers and remove the middle. Chop the courgette and aubergine. Fillet the orange. Chop the herbs. Zest and juice the lemon. Bring the stock to the boil. Add the wheat and cook for 15 minutes. Add the herbs and other ingredients except the pepper. Put the mixture inside the pepper and cook in the oven.