Indian

Potato and Mushroom Samosas (makes 3)

Oil	1  tablespoon
Mustard seeds	¼ teaspoon
Onion	¼
Ginger	1  teaspoon
Frozen peas	1  spoon
Ground coriander	1  teaspoon
Ground cumin	1  teaspoon
Chilli powder	Pinch
Garam masala	1/2 teaspoon
Maris piper potato	1
Button mushrooms	3
Filo pastry	3 sheets
Sesame seeds	a sprinkle
Melted butter	For brushing
Coriander	3 sprigs

Finely chop the onions and ginger, slice the mushrooms.  Boil potato then roughly chop.  In a non-stick pan fry the mustard seeds for 10 seconds. Add the mushrooms, onion and ginger. Cook for 2-3 minutes at high. Add the peas and stir well. Add the spices, salt and a splash of water. Cook for 1-2 minutes. Add potatoes and coriander. Cook for 2-3 minutes. Preheat the oven to 200C/400F/Gas 6. Unroll the pastry. Cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered. Brush the sheet with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush with butter and fold in the other side to make a long triple-layered strip.  Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding until you reach the end of the strip. Brush the outer surface with more butter. Sprinkle over a few sesame seeds.  Bake for 10-15 minutes, or until golden and crisp.

Mint and Cucumber Raita

Cucumber	¼
Mint	4 sprigs
Natural yoghurt	½ cup

Chop the cucumber and mint. Mix all the ingredients in the yoghurt.

Garlic and Coriander Nan Bread

Water	200ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
Wholemeal bread flour	225g
White bread flour	225g
Melted butter	For brushing
Salt	1 teaspoon
Lemon	A squeeze
2 cloves garlic	Finely chopped
Coriander	10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes, then divide into naans. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the naans on it  and sprinkle with the garlic. Brush with butter and cook until puffed up and browned.

Lentil Daal (per person)

dried red lentils	50g
large onions	1/4
garlic	1 clove
ginger	5g
Cumin seeds	½ teaspoon
Coriander seeds	½ tablespoon
Mustard seeds	½ teaspoon
Sat anise	1
Fresh coriander	2 sprigs
Vegetable oil

Peel and finely chop the onion.  Finely chop the ginger and crush the garlic, then lightly fry in a small amount of oil.  Once the ginger and garlic has started to cook a bit, add the seeds (slightly crushed) and continue to heat slowly. Next, allow the mustard seeds to start to pop. Add the onion and soften slowly, add the lentils and cover with stock and add the star anise with lots of salt and pepper. Allow to cook for about 20 minutes. Now remove the star anise and mash the lentils using a potato masher until it has a soft creamy consistency. Finish with fresh cori

Indonesian Lambok Chicken with Coconut Milk (serves 4)

chicken breasts	4
red pepper	1
red chillies	2
fresh ginger	1 inch fresh piece
raw cashew nuts	32
Onion	1 medium
Garlic	3 cloves
Cumin powder	2 teaspoons
Cloves	2
Cinnamon powder	½ teaspoon
coconut milk	14oz can

Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Dice the chicken. Add the chicken to the pan. Bring to the boil. Then simmer for 15 minutes. Take out the largest piece of chicken and cut through. If completely cooked you are ready to serve.

Lemongrass-Scented Rice

Basmati rice	225g / 8oz
Small onion	1
Chicken stock	450ml / 1pt
lemongrass	1 stick
Butter	45g / 1.5oz

Dice the onion and slice the lemongrass. Saute the onions in the butter. Stir in the rice and lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg Cr.

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Feast of Fish

Basic Fish Stock (serves 6)

Lemon	½
Leek	½
Onions	3
Celery	3
White Fish bones	1lb
Coriander seeds	Teaspoon
Water	3pt

Chop the leeks, onions and celery. Put into pan with crushed coriander seeds, salt and pepper and fish bones. Add the water. Bring to boil and simmer for 15 minutes.

Bourride of Mackerel (serves 6)

Mackerel	3
Garlic	1 cloves
Celery	1 stick
Black peppercorns	8 crushed
Dry white wine	1 cup
Fish stock	3/4 litre
Leeks	½
Tomatoes	4
Orange	½
Bay leaf	1
Thyme	2 sprigs
parsley	2 sprigs

Cut fish down the middle. Gut and remove bones. Cut half fish into 3 or 4 pieces and season. Julienne the leeks and celery. Smash the garlic. Chop parsley and celery. Zest and juice the orange. Seed and chop the tomatoes. Put stock in pot. Bring the stock to the boil. Reduce heat and simmer. Add all the other ingredients except the parsley. Cook for another 8 minutes. Add the fish and poach for 3-4 minutes. To serve, place the fish in the middle of the plate. Ladle the sauce around. Garnish with parsley.

Sardines & Pont Neuf Potatoes with Tomato Salsa & Balsamic Reduction

Sardines

Sardine	1
Vegetable oil	splash
Salt and pepper	To taste

Scale gut. Remove head and bones. Put a splash of oil on a tray and place sardine on top. Season with salt and pepper to taste. Place in a hot oven for 5 minutes max.

Tomato Salsa on Salad Leaves (serves 2)

Ripe plum tomatoes	2
Pepper	¼
Red onion	¼
Olive oil	4 tablespoons
Leaves	2  handfuls
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.

Balsamic Reduction

Balsamic vinegar	½ pint
Sherry / Madeira	1/8 pint
Soya sauce	1 tblsp
Thyme	Branch

Add all together in a pot. Reduce to a syrup under a medium to high heat. Pass and cool in a bottle.

Pont Neuf Potatoes (serves 4)

Sweet Potato	4
Vegetable oil	4 tablespoon

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

Poached Halibut with Asparagus (serves 4)

Halibut	4 x 6oz pieces
Asparagus	3
Carrot	1
Leek	1
Vegetable oil	1 tablespoon
Fish stock / Water	2 tablespoons
Butter	60g / 2oz

Very finely slice the carrot and leek. Into a pot, throw in the carrot and leek with the 2 tablespoons of water and simmer till the water disappears. Then add 30g / 1oz of butter and stir till it begins to caramelise. Remove from heat. Grill the asparagus. Season. Poach the halibut in the fish stock.  To serve, pile up the julienne with fish and asparagus on top. .

Poached Salmon & Lemon Beurre Blanc

salmon	1 fillet (3-4 oz)
butter	Knob
Fish stock	4 fl oz
Dry white wine	1 fl oz
Lemon	¼
Parsley	sprig
Cream	1 tablespoon

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

Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer, add lemon and stir in the cream. Whisk in the butter and then the herb.

Dinner Party – 4

Smoked Salmon Canapes

Cream cheese	60g / 2oz
chives	30g / 1oz
Smoked salmon	112g / 4oz

Beat the cheese and chives and season. Lay out the smoked salmon on clingfilm slightly overlapping. Spread cheese mix on salmon and roll up tight. Chill. Remove clingfilm. Slice to serve.

Melon Martini (serves 2-4)

Honeydew melon	1
watermelon	¼
Vodka (optional)
Mint	To garnish

For the shot – peel and blend the watermelon and pass through a fine sieve. Chill before serving in a shot glass.

For the martini – peel and seed the honeydew melon. Take out 4 pearls. Blend the rest. Chill. Serve in martini glasses with a single melon ball on a cocktail stick. Garnish with mint. (add optional vodka)

Spiced Apple Compote (serves 2)

Bramley/cooking apple	1
Five-spice	1 pinch
Cinnamon stick	¼
lemon	¼
water	2 tablespoons
Granulated sugar	60g / 2oz

Peel and core the apple, then chop into wedges. Juice the lemon. Put all the ingredients into a pan. Bring to the boil and simmer for 10 minutes; making sure not catching. Remove cinnamon stick. Puree.

Spiced Parsnip Cappuccino (serves 2)

butter	15g / ½ oz
mushrooms	112g/ 4oz
thyme	sprig
Full fat milk	25ml
onion	30g / 1oz
Garlic	¼  clove
Cajun spices	1 pinch
Veg/chicken stock	112ml / ¼  pt

Chop mushrooms, onion and garlic. Pick the thyme leaves In a pan melt the butter and sweat the onion until soft. Add the garlic and cook for 1 minute. Add the mushrooms and thyme. Add the stock. Boil then simmer to cook. Blend. Add spices and season to taste. Serve in coffee cup. Whip hot milk with blender to a froth and put on top of the soup.

Pork & Black Pudding En Croute (serves 1)

Pork tenderloin	112g / 4oz
Puff pastry	112g / 4oz
paprika	1 pinch
Spring/savoy cabbage	60g / 2oz
black pudding	60g / 2oz
egg	21

Finely chop cabbage. Roll out the pastry to square and trim the edges. Season the pork with salt and pepper and paprika. Seal in a hot oiled pan. Leave to cool. Place cabbage in puff pastry. Top with layered black pudding and seared pork. Wrap. Eggwash. Bake in a hot oven for 15 minutes at 200 deg C / Gas Mark 6 until golden brown.

Red Wine Sauce

Shallot	1
Red pepper	¼
chives	Pinch
Unsalted butter	25g/ 1oz
Brown Chicken stock	4 tablespoons
Red wine	2 tablespoons

Finely chop the red pepper, chives and shallot.  Heat a saucepan and add any juices from the roasting pan but remove any excess oil, add the red wine and simmer for 1 minute then add the shallot, red pepper, chives and stock and bring to the boil.  Whisk in butter.

Pears Poached in Spiced Wine (Serves 4)

Pear (firm)	4
Caster sugar	100g / 4 oz
Red wine	150ml / ¼ pt
Water	150ml / ¼ pt
Lemon	2 strips of rind
Lemon juice	1 table spoon
Cinnamon	1 stick / 1 teaspoon of ground
Cloves	6
Mint sprigs	To decorate
optional	Served cream or crème fraiche

Peel pears leaving stalk intact. Put sugar, wine, water, lemon peel, cinnamon and cloves in pan and heat gently stirring occasionally until sugar is dissolved. Put pears in pan and bring the pouching liquid to the boil. Cover and simmer gently for 25 minutes or until pears are tender. Turn them occasionally to ensure even cooking. Remove pears from pan, pour over poaching liquid and decorate with mint leaf imitating leaves from pear; serve with crème fraiche or soured cream.

Chocolate

Tempering Chocolate

Stir the melted chocolate gently until it reaches 46deg C / 115 deg F on a thermometer and is very smooth. Pour two-thirds of the chocolate onto a smooth work surface such as marble or laminate. Work the chocolate by spreading it back and forth with a palette knife for 3-4 minutes until it is thick and on the point of setting (about 27 deg C/ 80 deg F). Using two palette knives, quickly transfer the chocolate from the table to the reserved chocolate in the bowl. Reheat it in a saucepan of hot water, stirring constantly to 32 deg C / 90 deg F.

Chocolates

Chocolate	8 oz
Double cream	2 ½  oz

Melt the chocolate and add the cream. Beat till smooth and shiny. Pour the mixture into little chocolate moulds. Leave to cool and set.

Quick Tempering Method  (For dipping fruits etc and chocolate tear-drops etc)

Melt the chocolate then stir it gently till it reaches 46deg C / 115 deg F and is very smooth. Put the bowl in a container of cool water. Stir often until it cools to about 27 deg C/ 80 deg F then set in a pan of hot water and heat to 32 deg C / 90 deg F.

Chocolate Fondant Pudding (serves 6)

Unsalted butter	75g / 2.5 oz
Dark chocolate	300g /10oz
Brown sugar	75g / 2.5oz
eggs	5 medium
Plain flour	40g / 1.5oz

Dice the butter. Sift the flour. Preheat oven to 200c/400F/gas mark 6. butter one ramekin per person. Fill a saucepan with water and simmer. Place chocolate in a stainless steel or plastic bowl in water until chocolate is melted. Place butter, sugar, eggs and flour in food processor and whist to a smooth batter. Add the melted chocolate and whizz again. Divide the mixture among the ramekins. Sift over with some sugar. Bake the ramekins in over 9 minutes until just starting to rise. When cooked, there should be a thin crust on top and melted underneath.

Milk & Dark Chocolate Tart (Serves 8)

For the tart (makes 6)

Plain flour	450g / 1lb
butter	225g/ ½ lb
Egg	1
Icing sugar	30g / 1oz

Add the icing sugar to the flour. Sift flour. Rub butter into flour till a sandy texture. Beat the egg and add to the flour. Work into a paste. Handle as little as possible. Refrigerate for 30 minutes. Roll out thin. Bake blind

Eggs	3
Caster sugar	60g / 2oz
Double cream	225 fl oz / ½ pint
Dark chocolate	200g / 7oz
Milk chocolate	100g / 3oz
Sweet tart cases	8

Separate the eggs – you only need the yolks. Whisk yolks and sugar until pale. Bring the double cream to the boil. Slowly add the warm cream. Stir until the mixture has the consistency of custard. Add both of the melted chocolates and stir until smooth and shining. Pour into the tart cases and leave in the fridge to set for at least an hour.

White Chocolate Ripple

White Chocolate

2 oz

Boil a pot of hot water. Put the chocolate in a metal or ceramic bowl and place over the pot of water to melt. Stir gently until melted. Pour into a piping bag and pipe over tarts.

Chocolate Sauce

Dark chocolate buttons	2 oz
Double cream	1 fl oz

Boil a pot of hot water. Put the chocolate in a metal or ceramic bowl and place over the pot of water to melt the chocolate and then add cream. Pour over plate to decorate.

Quick Hot Chocolate Souffle (per person)

milk	250ml
caster sugar	100g
vanilla pod	½
eggs	1
cornflour	1 soupspoon
cocoa powder	to taste
egg whites	4
butter	for ramekins

First off, make a crème patisserie. To do this, boil the milk, half the sugar and the vanilla together. Whisk the eggs and cornflour to a smooth paste. Pour in the boiling milk, whisking continuously. Return to a clean pot and stir up to the boil. Remove from heat and beat in sufficient cocoa powder to create a dark chocolate colour. Place in a container and cover with cling film. Now, to make the soufflé, butter the ramekins. Whisk the egg whites up to meringue. Add the rest of the sugar and whisk till glossy. Beat a third of the egg whites into the crème patisserie, and then gently fold in the remainder. Fill the ramekins and bake in a hot oven for 10 minutes. Serve immediately.

Cupcakes and Whoopie Pies

Cup Cake (makes 12 ordinary sized or 8 bumper sized)

Butter or Margarine	110g / 4 oz
Caster sugar	110g / 4 oz
Eggs	2 medium
Self raising flour	110g / 4 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment. Use a hand mixer to cream the butter and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency – if it isn’t, add a little milk. Divide the mixture between the cake trays or  gently spread into paper cupcakes. Fill up to no more than three-quarters. Bake for 12 minutes. Allow to cool for 10 minutes.

Butter Icing for Cup Cakes

Butter, softened	140g / 5 oz
Icing sugar	280g / 10 oz
Milk	½ teaspoons
Food colouring	Few drops

Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.

Whoopie Pie Marshmallow Fluff (makes enough for 4 large pies)

Egg whites	1 ½
Caster sugar	75g / 2 ½ oz
Golden syrup	1 tablespoons
Salt	½ Pinch
Vanilla essence	½  teaspoon

Put all the ingredients in a stainless steel bowl and place over a pot of boiling water. Hand whisk continuously until the sugar has dissolved for about

10-15 minutes until the mixture is frothy and a bit opaque.

Remove from the heat and whip the mixture using a mixer on high speed until it is thick and white. Spread onto the pies

Love Heart Cupcake with Fondant Icing

Regal Ice
Food colouring	Few drops

Make up a cupcake batter as show above. Either put the batter into heart-shaped silicon moulds or into heart-shaped cups. For the icing – Take ¾ of the icing and roll in your hand then flatten with a rolling pin to about 1/8 inch thick. Cut out the required shape and lay on top of the cupcake. Now add food colouring to the rest of the icing and mash together well until the colouring is spread throughout. Cut out a little heart shape and lay it on top of the plain icing. 

Whoopie Pie ( makes 4 large pies)

Plain flour	90g / 3z
Cocoa powder	45g / 1 ½ z
Bicarbonate of soda	¾ teaspoon
Baking powder	¾ teaspoon
Unsalted butter	60g  / 2oz
sugar	100 / 3 ½ oz
egg	½
milk	112mll / ¼  pt
Vanilla essence	½  teaspoon
salt	¼ teaspoon

In a bowl sift the flour, cocoa powder, soda, and baking powder and stir in salt. In another bowl cream the butter and sugar until light and fluffy. Add the egg and then the milk and vanilla. Beat till combined. Then add the ingrediants from the other bowl slowly, mixing in. Chill for 30 minutes. Now drop 18 rounds of batter onto a baking tray. Bake in the middle of a preheated oven to 180 deg C/ Gas Mark 4 for 10-12 mins. Remove to w wire rack to cool. Spread the filling onto the flat surface. Top with another whoopee to complete the sandwich.

Desserts – 2

Apple Tarte Tatin (serves 4)

butter	90g / 3oz
brown sugar	90g / 3oz
apples	4
lemon	1
puff pastry	300g / 10oz
plain flour (for rolling pastry)	60g / 2oz

Cut the apples 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 apples with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gentle heat until the sugar starts to dissolve. Turn the heat up and cook till the apples start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown. Remove from oven and turn into a heat-resistant pan. Brown under grill.

Chocolate Mille Feuille

Royal Icing

Egg white	2 ½
Icing sugar	1 lb (approx)

Take a “grease-free” bowl and wooden spoon, add egg white and one third sugar and beat well. Add the remaining sugar in portions (if using a machine, use middle speed as if you use too high a speed it will be fluffy and rendered useless for decorating). Royal icing must be kept covered with damp cloth. (Add dash of lemon juice for cake decoration)

Chocolate Mousse

Dark chocolate	250g
Double cream	8 ½ fluid ounces
Butter	50g

Melt Chocolate. Whip cream. Add butter to chocolate and mix. Fold chocolate mix into whipped cream. Leave for 5 minutes.

Puff Pastry

Puff pastry

8 oz / 225g

Roll out puff pastry to ½ cm thick to oblong shapes (x3 per dish). Indent with fork to minimalise rise in pastry. Bake on greased tray until brown. Leave to cool

To Assemble

Place one piece of pastry, flat side down, and then pipe chocolate mousse on. Then other piece of pastry on top and pipe chocolate mousse again. Place last piece of iced pastry on top. Smooth the sides if needed. Drizzle with melted chocolate for garnish.

 
Caramelised Exotic Fruit

Pineapple, mango, kiwi etc	1 slice of each
Caster sugar	4 tablespoons
Unsalted butter	50g / 1 ½ oz
orange	1

Peel, slice and core the fruit.  Juice and zest the orange.  Heat a dry frying pan and pan fry the fruit slice until golden brown. To make the sauce sprinkle the sugar into the pan, allow to dissolve and turn light amber then add the butter and orange zest and juice bring back to the boil and reduce to the required consistency.
Serve warm with the coconut ice cream and mint.

Mocca Custard Cream (makes 4 cups)

Double cream	½ pt
eggs	3
Instant coffee	½ teaspoon
Vanilla essence	1 dash
Whipped cream	225ml / ½ pt
Cocoa powder	For dusting
Caster sugar	60g / 2oz

For the mocca cream boil half a pint of double cream with the coffee and vanilla. Separate the eggs, add the sugar to the egg yolks and whisk until smooth, Pour the boiled double cream onto the mix then return to the saucepan and stir continuously over a low heat until the custard is thick and coats the back of a wooden spoon. Do not allow the custard to boil. Pour the mix into 4 coffee cups and allow to cool and set in the fridge.  Once set top the custard with a little whipped cream and dust with cocoa powder, serve on a saucer (melted chocolate optional).

Butterscotch Sauce

brown sugar	30g / 1oz
Butter	30g / 1oz
Double cream	dash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream

Raspberry and Gingerbread Cheesecake (makes 8 medium rings)

Mascarpone (or soft cream cheese)	250g / 9oz
Double cream	450ml / 1pt
Caster sugar	120g / 4oz
Orange	1
Lemon	1
Ginger biscuits	1 packet
Unsalted butter	225g / 8oz
Vanilla pod	1
Raspberries	4 oz

Melt the butter in a saucepan.  Juice and zest the orange and lemon. Scrape the seeds from the vanilla pod.  In a food processor blend the gingersnaps to a fine crumb then gradually add the melted butter. Place a heaped tablespoon of the mix into each metal ring and press down with the back of a spoon. Whisk the sugar, vanilla seeds mascarpone and citrus juice/zest together until smooth, add most of the raspberries and crush. In a separate bowl half whip the cream.  Now fold together the mars Capone mix and the cream and carefully fold until smooth, fill the rings and set in the fridge for 3 hours. Decorate with whipped cream and remaining raspberries.

Desserts – 1

Fresh mint or crème de menthe	Splash
Eggs	6
Caster sugar	75g / 2 ½ oz
Coconut milk (or coconut cream)	1 tin
Double cream	450ml / 1pt

Whisk the cream to soft peak and set aside in the fridge.  Separate the eggs.  In a saucepan boil the sugar and the coconut milk to a light syrup.  In a bowl combine the egg yolk and the coconut syrup and whisk over a pot of boiling water until white and double in bulk taking care not to scramble the eggs. Remove the bowl from the heat and continue to whisk until cold.  Now fold together the egg mixture with the cream.   Place the mix in ramekins and freeze for at least 5 hours. (If coconut cream, do not add sugar)

 
Butterscotch Sauce

brown sugar	30g / 1oz
Butter	30g / 1oz
Double cream	dash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream

Raspberry Cranachan (serves 4)

Oatmeal	15g / 1/2oz
Honey	2 tablespoons
Double Cream	225ml/ 1/2pt
Drambuie	1 dash
Raspberries	Punnet
Mint	1 sprig

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

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Apple Tarte Tatin (serves 4)

butter	90g / 3oz
brown sugar	90g / 3oz
apples	4
lemon	1
puff pastry	300g / 10oz
plain flour (for rolling pastry)	60g / 2oz

Cut the apples 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 apples with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gentle heat until the sugar starts to dissolve. Turn the heat up and cook till the apples start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown. Remove from oven and turn into a heat-resistant pan. Brown under grill.

Lemon Meringue Pies (Serves 4)

lemons	1
cornflour	45g / 1.5oz
eggs	4
caster sugar	90g / 3oz
water	225ml / 1/2 pt
Tartlets (sweet pastry)	4
granulated sugar	125g / 4oz

Separate the eggs. You will need the whites for the meringue and the yolks for the lemon mix.   For the meringue, mix the granulated sugar with the egg whites and whisk to soft peaks. Set aside. For the lemon mix, zest the lemons and juice them. Mix with the cornflour. In a pan, bring the water to the boil, then stir the water into the lemon mixture. Put the mix back into the pan and bring to the boil, stirring continuously until the mix thickens. Leave it to cool slightly, then mix in the caster sugar and the egg yolks. Return to a low heat and cook at a simmer while stirring. Pour the lemon mixture into the tartlet cases. Pipe on the meringue. Bake for 10-15 minutes at gas mark 4/ 180deg C.

Bread and Butter Pudding (serves 6)

Bread	12 slices
Butter	1oz
Eggs	8
Caster sugar	175g / 6oz
Vanilla	Drop of essence
Milk	300ml / ½ pint
Double cream	300ml / ½ pint
Sultanas	60g / 2oz
Marmalade	125g / 4oz

Soften the butter. Separate 6 of the eggs – you only need the yolks. Grease a 3 pint oven proof dish of the butter. Make 5 bread and marmalade sandwiches (remove the crusts if you wish). Cut the sandwiches into triangles. Place some sultanas on the base of the oven dish and arrange the sandwiches on top. In a bowl, whisk together the 2 whole eggs and 5 yolks and the sugar. Pour the milk and the cream and the vanilla essence into a pot and bring to the boil. Add in the egg mixture while stirring. Pour half of the egg mix over the bread and allow it to soak into the bread. Now pour the remainder of the egg mix over the bread and add the rest of the sultanas. Cook for 20-30 minute at Gas Mark 4 / 160 deg C.

Dinner Party – 2

Potato & Watercress Capuccino (serves 4)

Potatoes	3 Large
Onion	1 Large
Chicken/Veg Stock	450ml / 1pt
Full Fat Milk	112ml / 1/4pt
Watercress	150g / 6oz
Butter	60g / 2oz

Peel and dice the potato. Chop onion and watercress. Heat the butter in a pan and cook the onions without colour. Add the potatoes. Cover well with stock. Bring to a boil. Simmer until soft. Add the watercress and blend. Froth the hot milk and spoon over the top.

Parmesan and Rosemary Bread Plaits (serves 12)

Strong flour	350g
Easy blend yeast	1 packet (7g)
Olive oil	4 tablespoon
Tepid water	250 ml
Maldon salt	½ teaspoon
Parmesan	3 oz
Rosemary	sprig

Sieve flour and add salt, parmesan and rosemary then mix in yeast. Pour in 2 tablespoons olive oil and add tepid water. Mix to dough and knead for 5 minutes, put in highly oiled bowl and cover for 1 hour in a warm place or until doubled in size. Knock dough for another 2 minutes. Roll out between hands and twist, pressing down on greased tray, brush with egg wash. Cook in pre-heated oven at 200 deg C for 10-15 minutes.

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).

Seared Sea Bass (per person)

Seabass	1 ½ fillet
Vegetable oil	1 tablespoon
Butter	60g / 2oz

Trim sea bass and cut into diamonds. Score the skin side and season. Heat a pan with the oil and place the fish skin side down and cook till crisp. Turn over. Add the butter. Remove from the heat. Leave for 2 minutes.

Roasted asparagus (per person)

Asparagus	3 spears
Olive oil	splash

Peel or break asparagus. Sprinkle with olive oil. Season  Bake in hot oven for 5 minutes at 200 deg C/ Gas Mark 6.

Jerusalem artichokes

Artichokes	250g / 9oz
Chicken/veg sotck	225ml / ½ pt
Lemon	½
Herbs	Your choice

Peel the artichokes. Slice. Halve the lemon and squeeze. Poach the artichokes in the stock still soft. Mash with a little butter and the herbs. Season. Add lemon ??

Pesto

Garlic	1 clove
Pine nuts	2 table spoons
Basil	8 leaves
Parmesan	2 table spoons
Olive oil	To cover [then add a bit more]

Place all in a container then blend.

Lemon Beurre Blanc Sauce (serves 1)

Butter	Knob
Fish stock	4 fl oz
Dry white wine	1 fl oz
Lemon	¼
Parsley	sprig
Cream	1 tablespoon

Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer and stir in the cream. Whisk in the butter and then the herb and lemon.

Iced Lemon Sorbet

Stock syrup	450ml / 1pt
Lemons	6
Egg	1 large
Granulated sugar	275g / 10oz
water	575 ml / 1 ¼ pt

Make the stock syrup by adding together 450ml / 1pt water and 225g / 8oz sugar and boiling. Leave to cool. Zest and juice the lemon. Add to the syrup. Leave for 15 minutes. Strain. Freeze. Remove from freezer every 30 minutes and break up until granite (slush). Separate the egg – you only need the white. Boil the rest of the water and sugar. Beat the egg white into meringue and add the boiled hot sugar and fold into the slush. Return this mixture to the freezer and mix every 30 minutes until completely frozen. 

Macaroons

Macaroons (makes 20)

Egg whites	75g
Fine caster sugar	50g
Ground almonds	90g
Icing sugar	135g

Whisk the egg whites at room temperature to peaks. Gradually add  the caster sugar. Sift the ground almonds with the icing sugar and mix together. Add the egg white mixture. Use a plastic scraper to press down on the mixture for 5 minutes. Put into a piping bag and pipe the mixture out onto greaseproof paper and leave set for 30 minutes. Place on baking tray in the centre of an oven pre-heated to 160 deg for 10-12 minutes. Leave to cool.

Pipe the mixture onto one half of the shell.

Cover with another shell and decorate the top.

** If adding colouring, do so after you add the caster sugar

Chocolate Macaroons (makes 20)

Egg whites	75g
Fine caster sugar	50g
Ground almonds	90g
Icing sugar	135g
Cocoa powder	5g

Whisk the egg whites at room temperature to peaks. Gradually add  the caster sugar. Sift the ground almonds with the icing sugar and mix together. Add the egg white mixture. Use a plastic scraper to press down on the mixture for 5 minutes. Put into a piping bag and pipe the mixture out onto greaseproof paper and leave set for 30 minutes. Place on baking tray in the centre of an oven pre-heated to 160 deg for 10-12 minutes. Leave to cool.

Pipe the mixture onto one half of the shell.

Cover with another shell and decorate the top.

Bread – Italian & Indian

Garlic & Coriander Nan (serves 6)

Water	300ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
White bread flour	500g
Melted butter	For brushing
Salt	1 teaspoon
Lemon	A squeeze
2 cloves garlic	Finely chopped
Coriander	10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the nans on it. Brush with butter and cook until puffed up and browned.

Kulcha Bread (makes 8-10)

Water	300ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
White bread flour	500g
Melted butter	For brushing
Salt	1 teaspoon
onion	1 large
Cumin	1 pinch
Garam masala	1 pinch
Fresh chili	1
Fresh coriander	1 sprig
garlic	3 cloves
Vegetable oil	Splash

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick.

Slice the onion. Chop the garlic. Heat a pan with oil and brown the onions over a low heat. Add the garlic and spices. Cook over a low heat for 20 minutes until caramelised. Add chilli and coriander. Let cool.

Place the cold onion mixturein the middle of the rolled dough. Fold ove4r. Roll again to form a ball. Brush with melted butter and bake in the oven at 200degC/Gas Mark 6 for 20 minutes turning halfway.

Pizza (makes 6 medium pizzas)

00 Flour	500g
Water	300ml
salt	¼ teaspoon
Dried yeast	1 ½ teaspoons

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

To make a pizza, flatten the dough, stretching outwards from the middle, using clenched firsts. Flour a tray and put the pizza discs on top. Add the toppings and bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Mushroom Calzone (makes 6)

00 Flour	500g
Water	300ml
salt	¼ teaspoon
Dried yeast	1 ½ teaspoons
mushrooms	225g
passatta	To spread
mozzarella	175g

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

Flatten the dough, stretching outwards from the middle, using clenched firsts.

Spread passatta, mushroom and cheese on half the dough. Fold. Flour a tray and put the calzone on top. Bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Rosemary & Sea Salt Foccaccia

Plain flour	400g / 14 oz
Warm water	375ml / ¾ pt
rosemary	1 sprig
Dried yeast	2 teaspoons
Olive oil	112ml / ¼ pt plus     3 tablespoons
Caster sugar	1 pinch
Maldon sea salt	2 teaspoons

Warm 225ml/ 1/2pt water. Mix the yeast with the water. Add the sugar. Rest for 5 minutes. In a bowl mix the flour and 1 teaspoon of salt. Add 3 tablespoons of oil and mix till a dough forms. Add more flour if necessary. Knead for 5 minutes. . Cover for 45 minutes. Punch dough and knead five more times. Cover and rest in a warm place for 30 minutes. Using your thumbs, press out onto a greased tray and pour over 1/4pt oil and 1/4pt water. Bake for 20-30 minutes at 200degC/Gas Mark 6 until the water has evaporated. Sprinkle with rosemary and sea salt.

Garlic Bread (makes 1 baguette)

strong flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
Egg white	For glaze
maldon salt	1 tablespoon
lemon	½
parsley	3 sprigs
paprika	½ teaspoon
butter	112g/4oz
garlic	4 cloves

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. The dough is now ready to shape. Shape the dough into baguettes. Glaze with an eggwash. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Leave the bread for 20 minutes. Then slice, but not down to the bottom.

Juice the ½ lemon. Chop the garlic. Mix the butter till white then add the lemon juice, parsley, paprika and garlic. Butter the slices of bread. Return to the oven for 3-4 minutes until the butter melts.