Dinner Party – 3

Risotto with Smoked Salmon, Peas and Prawns (serves 1)

salmon25g/1oz fillet(skinless)
Arborio rice125g / 4oz
Peas3 tablespoons
Prawns, cooked and peeled25g/ 1oz
shallots2
Unsalted butter25g / 1oz
chives1 tablespoon
Vegetable stock225-450ml / 1/2pt -1pt

Wash the rice. Dice the shallots. Chop the chives. Gently sweat the shallots in butter without colouring. Add the rice and immediately add the stock and cook on a low heat for 8-10 minutes. After 8-10 minutes, the rice should be soft and the stock soaked up. Add the chives, the smoked salmon, peas and prawns.

Chicken en Croute (serves 1)

chicken½ supreme
bacon1 rasher
mushrooms2 (button)
butterknob
shallot1 medium
puff pastry90g / 3oz
garlic1 clove
basil1 tablespoon

Chop the basil. Slice the shallots, bacon and mushrooms. Smash the garlic and sweat in the butter along with the shallots, bacon and mushrooms. Add the basil. Roll the puff pastry thin enough to completely cover the chicken. Season the chicken. Place the mushroom mix on top of the chicken. Cover with puff pastry and bake for 15 minutes in the oven at 200degC/gas mark 6. 

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.

Goat’s Cheese with Red Onion Jam Tartlets (makes 12)

red onions2
goat’s cheese120g/ 4oz
fresh herbs60g/ 2oz
sugar90g/ 3oz
red chilli (optional)1
eggs4
Double cream4 fl oz
Savoury mini-tartlets12

Slice the onions and (if using it) chilli. Cook till liquid released from the onion. Add the sugar. Cook for 10 minutes or until the mixture is sticky. Leave to cool slightly. Put the cheese into the tart. Whisk the eggs and cream together. Add the herbs. Pour over the tarts. Cook in the oven for 12 minutes at 180 deg C.

Chocolate Dipping Sauce (serves 6-8)

Dark chocolate50g / 1.5oz
White chocolate50g / 1.5oz
Double cream225ml / ½ pt

Boil the cream and whisk in the milk and dark chocolate.

Pear Belle Helene Spring Roll

Pear1
Icing sugarA dusting
Orange¼
Unsalted butter25g / 1oz
Filo pastry1 sheets
Mint leaf1

Peel and core the pear. Cut into 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. Place the spring roll on a tray and bake in a hot oven until golden brown.

Easy Home Cooking

Lentil Soup (serves 2)

Red lentils4 oz
Onion¼
Veg/Ham stock½ pint
Parsley1 or 2 sprigs
Butter1 oz
potato½ large

Soak lentils 24 hours before. Chop onion and potato. Gentle sauté potato and onion for 2 minutes without colour and add drained lentils for further 2 minutes; add stock and boil, then simmer for 10 minutes or until potatoes etc are cooked. Season and garnish with picked sprigs of parsley.

Macaroni Cheese with Béchamel Sauce (Serves 2)

Macaroni pasta6 oz
Grated cheddar cheese4 oz
Plain flour2 oz
Milk½ pint
Butter2 oz
Worcester sauceDash
English mustard½ teaspoon
Tomatoes sliced (opt.)1 large

Boil macaroni for recommended time or until soft and refresh in cold running water. Put butter in a separate pot to melt, add flour and mix to roux on low heat. Add milk slowly mixing little at time to form sauce beating lumps! Add grated cheddar cheese, Worcester sauce and English mustard, mix well till cheese melted and season with black pepper. Drain pasta well and add to sauce, heat through. (Optional: retain some cheddar, place pasta in ovenproof dish and lay sliced tomato on top, sprinkle with grated cheese and place in pre-heated oven 200 deg C for 5-10 minutes until golden brown and crisp)

Chilli Con Carne (Serves 2)

Minced beef (lean)8 oz
Onion½
Fresh chilli (seeded or not)½ preference (or dried teaspoon)
Green pepper½
Garlic1 clove
Carrots½
Celery½ stick
Tinned tomatoes14 oz can
Tomato puree1 tablespoon
Veg stock¼ pint
Oregano driedPinch
Kidney beans8 oz can (drained)
Flour plain2 oz
Grated cheddar cheese (optional)1 oz

Chop peppers, onion, garlic, celery, carrot and fresh chilli. Put seasoned mince in hot pan and stir browning, quickly add chopped vegetable and oregano, stir for 2 minutes. Add flour and tomato puree, after 2 minutes addtinned tomatoes (with juice)and stock (or red wine if preferred); stir well to mix and thicken. Simmer slowly for 20-30 minutes. Serve with hot plain rice, sprinkled with grated cheddar cheese (optional).

Can also be served in baked potato with cheese.

Boiled rice

Long grain rice2 oz
Water½ pint

Boil water with little salt and add rice for 10-12 minutes or until soft, cool in cold running water. Microwave or plunge into boiling water to heat and serve.

Fisherman’s Pie with Mash Potato (serves 1)

Maris piper / red rooster potato1 large
Butter2oz (2 x 1oz)
Double cream1 splash
Grated cheddar2oz
Haddock fillet1
Peeled prawn1oz
Butter1oz
Plain flour1oz
Double cream1 splash
Onion¼
Water¼ pint

For the mash topping peel and boil potatoes until soft, drain and dry out on stove. Mash with butter and cream until soft. Place haddock fillet in water and bring to the boil then simmer for 5 minutes with lid on. Remove fish and flake into chunks removing any bones. Mix butter and flour together to paste. Finely chop onions and add to stock. Bring to boil and whisk butter and flour mix slowly until thickens, add cream and season. Put fish into sauce and prawns, then into “pie dish”. Smooth or pipe mashed potato on top, sprinkle with grated cheddar and bake in oven until golden brown.

Apple Crumble (serves 1)

Eating apple (granny smith etc)1
Plain flour2oz
Butter2oz soft
Granulated sugar2 x 1oz
Cinnamon1 pinch

Chop and core apple. Put butter, apple, half of the sugar and cinnamon in pan and gently cook for 4-5 minutes. Rub soft butter, flour and other half of sugar until sandy texture. Place apple mixture in dish and top with crumble mix pressing down quite firmly. Bake in oven (pre-heated to 180 deg C) for 10 minutes until mixture is bubbling under crumble mix. Serve with cream, ice cream or crème fraiche.

Italian – 2

Minestrone Soup (per person)

Dried spaghetti30g / 1oz
Potato¼
Celery1 inch stalk
Garlic1 clove
Cabbage30g / 1oz
Flat leaf parsley1 sprig
Small carrot¼
Small onion¼
Tomato1
Stock112ml / ¼ pt
Tomato puree1 teaspoon
butter60g / 2oz
Bacon1 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

Caprese Salad (per person)

Large tomato1
Mozzarella cheese30g / 1oz
basil2 sprigs
Olive oildrizzle

Slice the tomato and cheese. Shred the basil. Arrange the romato, cheese and basil in layers, overlapping each other. Drizzle with olive oil.

Basil Pesto

Garlic1 clove
Pine nuts2 table spoons
Basil8 leaves
Parmesan2 table spoons
Olive oilTo cover

Place all in a container then blend.

Classic Italian Meatballs (serves 6)

Vegetable oil2 tablespoons
Garlic4 cloves
Onion1/2
Celery1 stalk
Basil2 sprig
Oregano1 sprig or ½ tablespoon
Thyme1 sprig
Parsley3 sprig
Tomato paste2 tablespoons
Chopped tomato2x14oz can                              
Water5 cups
Mince beef225g / 1lb
Mince pork112g / 8oz
Egg1
Bread crumbs1 cup

Chop garlic. Finely chop celery and onion. Chop herbs. For the meat balls add some water to the bread crumbs and moisten. Mix together the pork and beef mince, half the garlic, half the parsley, 2/5 parmesan, and egg with the breadcrumb mixture. Shape into golf sized balls. Roast in oven for 30 minutes until cooked. For the sauce, add the celery, and half the garlic and cook over medium heat. Add paste, water, tomatoes and half the chopped parsley. Bring to the boil. Season. Simmer for 15 minutes.  stirring occasionally. Add extra water as needed if the sauce becomes too thick. Add oregano add end. Before serving, stir in the rest of the parsley. Pour over the meatballs. Sprinkle with parmesan.

Chicken Marsala (per person)

chicken1 breast
Butter2 Knobs
Dry Marsala60ml / 2 fl oz
pancetta30g / 1oz

Place the chicken on a baking tray in the oven at 200 deg for 8 minutes. Melt the butter in a pan. Pour in the Marsala wine and cook over a low heat. Pour the sauce over the chicken. Serve with potatoes parmigiani.

Potato Oregano (serves 8)

potatoes24 baby potatoes
butter60g / 2oz
oregano4 tablespoons
Parsleysprig

Slice the potatoes across but only three-quarters of the way down. Melt the butter. Coat the potatoes with the melted butter and season. Place on a roasting tray and bake for 30-40 minutes at 220 deg C / Gas mark 7. Remove from oven and check. Return to the oven for another 10 minutes. Garnish with chopped parsley.

Chocolate and Orange Baked Risotto

(serves 1)

Arborio rice60g / 2oz
Double cream¼ pt
Milk112 ml / ¼ pt
Icing sugar½ tablespoon
orange¼
Chocolate buttons30g / 1oz

Put the rice, double cream, milk and sugar into a ramekin. Cook in the oven at 170 deg C for 45 minutes. Peel the orange. Juice the orange. Melt the chocolate. Remove the risotto from the oven and stir in the orange juice. Top with melted chocolate.

Chinese

Prawn and Sesame Toast (serves 4)

Peeled prawns50g / 2oz
White fish fillet50g / 2oz
Egg1
Natural yoghurt2 tablespoons
Chilli powder1 spoonful
Spring onion1
White bread2
Sesame seeds2 tablespoons

Finely chop the spring onion. Cut the crusts from the bread. Remove bones from the fish. Separate the egg and beat the white. Puree the fish and prawns. Add the yoghurt, chilli powder and blend till smooth. Season. Lightly oil a tray and place the bread slices on it. Spoon the fish paste on the bread and spread evenly. Brush with the beaten egg and coat with sesame seeds. Cook in the oven at 200degC until golden brown.

Savoury Spring Roll

Beansprouts112g / 4oz
Spring onions1
Red pepper¼
garlic1
Light soya sauce1 teaspoon
Unsalted butter25g / 1oz
Filo pastry2 sheets
Mint leaf1
Sesame seedspinch

Finely slice the vegetables. Bake in the oven. Boil the beansprouts. 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.

Sweet Chilli Sauce

Rice wine vinegarSplash
Granulated sugar60g / 2oz
Water112ml / 1/4pt
sherry2 tablespoons
garlic3 cloves
Hot chilli½
cornflour1 ½ tablespoons

Chop the garlic. Mix the cornflour with water. Put all the ingredients except the cornflour into a pan and boil. Let simmer for 10 minutes until reduced by half. Add the cornflour mix and let it thicken. Cook for 2 minutes. Check seasoning.

Chinese Pancakes

Plain flour300g / 10oz
Granulated sugar1 tablespoon
Boiling water240 ml
Sesame oil6 tablespoons

Combine the flour and sugar in a bowl. Add the boiling water. Mix into a sticky dough. Sprinkle the dough with flour. Gently fold the dough and knead it for 3 minutes. If it remains too sticky, add more flour. Knead until it is smooth and non-sticky. Cover with tea towel and leave to rest for 30 minutes. Cut the dough in half. Roll both halves to a thickness of ½ cm. Using a cutter, cut one sheet into circles. Brush each circle with oil. Place one disc on top of the other to create a pair. Repeat with the other dough. Roll each pair out to paper thin thickness. Heat a pan to a very high heat without oil. Add a pancake and cook for 1 ½ minutes. Turn over and cook the other side. Remove pancake and separate into two pancakes.

Duck Sauce

Sesame oil2 tablespoons
Hoi sin suace6 tablespoons
Caster sugar6 tablespoons
water6 tablespoons
Dark soya1 tablespoon
cornflour1 tablespoon

Mix cornflour with water. Put all ingredients except cornflour into a pan. Boil. When boiled add the cornflour. To thicken.

Aromatic Duck

Duck breast1
Salt 
Five spicepinch
Star anise1
Pepper corns2
clove2
Cinammon stick1
Spring onions4
gingerSmall piece
Rice winesplash
Lettuce leaves4
Brown sugar60g / 2oz
cucumber1/8
honey1 tablespoon

 Dice and de-seed the cucumber. Slice lengthways 2 spring onions, Reserve these for the pancakes. Put duck on a rack on a tray and pour over with boiling water. Discard water. Pat dry with kitchen paper. Glaze duck with five-spice, honey, hoi sin sauce and brown sugar on both sides. Let dry then glaze again. Preheat the oven to 200deg C/ Gas mark 6. cook duck on a rack for 20 minutes. Turn and brush with glaze. Cook for another 20 minutes until skin is crisp. Leave to rest. Pour off duck fat. Carve duck into strips or chunks. Serve in a pancake with the cucumber, spring onion and duck sauce. Roll up the pancake.

Caramelised Chicken in a Sweet & Sour Essence (per person)

Chicken breast1 fillet
Vegetable oil1 tablespoon
Granulated sugar60g / 2oz
Green pepper¼
Pineapple1 slice
Red chilli¼
onion¼
garlic1 small clove
Tomato juice¼ carton
Rice wine vinegarDash
Clear honey1 teaspoon

Cut the chicken into two collops. Dice pepper, onion, chilli and pineapple. Crush garlic. Heat the oil. Roll the chicken in the sugar and brown gently in the oil. Slowly add the onion, pepper, garlic, chilli and pineapple. Cook for two minutes. Add honey, vinegar and tomato juice. Simmer for another 5 minutes until the chicken is cooked.

Vegetarian – 1

Indian Paneer Cheese (makes ½ – 3/4lb)

full fat milk1 gallon
white wine vinegar50ml / 2fl oz

Heat milk in a thick pan until just about to boil. Reduce heat and add vinegar. Turn off heat. Stir gently. After 1 minute return to heat to help the curds cluster. Pass through a muslin cloth and cheesecloth. Let settle for 15 minutes. Press the curds. Cool down in bowl of iced water. It lasts for 1 week in a fridge, but best to eat straight away.

Thai Lemongrass Omelette (serves 1)

eggs3
lemongrass1
oilfor frying
chilli1
coriandersprig

Chop the chilli. Slice the white section of the lemongrass very thin. Beats eggs. Add lemongrass. Heat the oil in a pan until just smoking. Pour in the eggs in a swirling motion. Cook for just 20 seconds (when brown on bottom) and flip over. Cook for another 20 seconds (when brown on bottom). Serve with chilli and coriander.

Asian Wilted Spinach (serves 4)

baby spinach450g / 1lb
spring onions1 bunch
coriander1 sprig
vegetable oil2 tablespoons
ground coriander1 teaspoon
garlic1 clove
water1 tablespoon
cuminpinch
salt1 teaspoon

Wash and dry spinach. Finely chop coriander. Finely chop garlic. Finely chop the onions. Heat some oil in a pan. Cook the onions for 3 minutes. Add spinach and coriander to the pan. Add spices, chilli and garlic. After 2 minutes, add the water and cook until spinach is tender about 4-5 minutes. Add chilli to taste. Season.

Thai Spiced Marinated Vegetables with Red Lentils

red lentils60g / 2oz
vegetable stock225ml / 8 fl oz
cumin1 teaspoon
baby carrots4
shallots8
green beans60g / 2oz
white wine vinegar2 tablespoons
vegetable oil1 teaspoon
jalapeno / red pepper???
parsley1 sprig

Soak lentils for 24 hours and then drain. Peel and trim the carrots and shallots. Trim the beans. Chop the parsley. Heat the stock. Heat the oil. Add the lentils and cumin. Cook for 1 minute. Add the stock. Bring to the boil and simmer for 5 minutes. Add carrots and cook for 2 minutes. Add peppers and cook for 2 minutes. Add green beans. Remove from heat and add vinegar. Serve with chopped parsley.

Stuffed Peppers Malaysian Style (serves 4)

red pepper4
vegetable oil1 teaspoon
ginger30g / 1oz
garlic2 cloves
shallots2
curry powder½ teaspoon
ground coriander½ teaspoon
cumin½ teaspoon
cinnamon¼ teaspoon
couscous225g/ 8oz
vegetable stock675ml / 1 ½ pt
coconut milk1 tin
orange1/2
Sweet potato1

Chop the ginger and shallots. Slice the mushrooms. Paste the garlic. Peel and chop the potato. Juice the orange. Mix together the ground coriander and curry powder. Boil the stock. Heat the oil in a pan and cook ginger, garlic and shallots for 3 minutes. Add spices and cook for 1 minute on a medium heat. Add the hot stock and sweet potato. Bring to the boil. Cover and cook for 10 minutes (until potato is soft). Add the milk. Bring to the boil and add the couscous and orange juice. Turn off to allow the couscous to swell. Season.

Remove middle from pepper and the top. Smear with oil. Stuff with the mixture. Cook in the oven at 200 deg C/Gas Mark 6 for 10 minutes. Fill with couscous and serve with fresh coriander.

Burmese Coconut Curry (serves 2)

curry powder2 teaspoons
garam masala½ teaspoon
onion1 large
garlic1
coconut milk½ tin
ginger15g / ½ oz
cayenne pepper1 pinch
paprika1 teaspoon
vegetable oil1 tablespoon
lemon grass1/2
fish sauce½ tablespoon
water60ml / 2 fl oz
fresh corianderoptional

Chop the vegetables. Finely chop the onion, garlic, and ginger and blend with cayenne pepper and water to a fine paste. Finely chop the lemongrass. Mix the curry powder, salt, garam masala and a little oil. Heat oil over a medium heat and cook the onion paste until darkened. Add the coconut milk, fish sauce and lemongrass. Add the water. Bring to the boil then simmer. Reduce by half on a slow heat for 5 minutes.. To serve, add the coriander.

Baking – Traditional

Fruit Scones ( makes 4 large ones)

Strong flour450g / 1lb 
Caster sugar80g / 3oz
Butter at room temp80g / 3 oz
Mixed dried fruit50g / 2 oz
Eggs3
Milk250ml / 8.5fl oz
Extra flour dustingLittle
Dried fruit50g / 2oz
Baking powder5 teaspoons

Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a  little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don’t twist the cutter, just push the dough out, then carry on until you are left only with trimmings – roll these and cut an extra scone.  Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.

French Apple Tart

Golden Delicious Apples 1
Caster sugar75g
Lemon1
Puff pastry100g
Butter40g
Eggs1
Double cream1 tablespoon
Vanilla podsHalf

Peel, core and slice the apple.  Roll out the pastry to 5mm thick and with a saucer cut out a circle, place on a baking tray.  In a saucepan heat the juice of half a lemon, the vanilla, the sugar and the butter until dissolved.  Add the sliced apples and simmer for 1 minute.  Cool. Arrange the apples on the pastry and bake in a very hot oven until apples are caramelised.

Bakewell Tart

Plain flour150g / 6oz
butter230g/ 9oz
saltPinch
water3 tablespoons
Raspberry jam2 tablespoons
Caster sugar150g / 6oz
eggs4
Almonds ground150g / 6oz
Almonds flaked2 tablespoons
lemon1

Zest the lemon. Cube 3oz of butter. For the filling – separate one of the eggs. Add that yolk to the 3 other eggs and beat. Lightly beat the remaining egg white.

Place the flour and 3oz butter and salt in a bowl. Rub the butter into the flour with your fingertips. Add the water and stir. Wrap the dough in clingfilm and chill for 15-30 minutes. Roll out pastry to 1/4in/5mm thick. Grease a 8in/20cm deep tin and line with the pastry. Prick the base with a fork. Chill for 15 minutes. Bake blind for 15 minutes at 325 C/ Gas Mark 3. Remove the beans, brush inside the pastry with egg white and bake for a further 5 minutes. Spread the jam on the base and leave to cool. Cream together the remaining butter and sugar. Add the egg mix a little at a time. Fold in the ground almonds and lemon zest. Pour into case and level out. Bake for 20 minutes. Sprinkle the flaked almonds on top and bake for a further 20 minutes.  

Victoria Sandwich

Butter or Margarine110g / 4 oz
Caster sugar110g / 4 oz
Eggs2 medium
Self raising flour110g / 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 tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

Sandwich the cakes together with jam, whipped cream and berries.

Canapes

Goat’s Cheese with Red Onion Jam Tartlets

For the tart (makes 6)

Plain flour450g / 1lb
butter225g/ ½ lb
Egg1
salt1 pinch

Add the salt 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.

For the mixture

red onions2
goat’s cheese120g/ 4oz
fresh herbs60g/ 2oz
sugar90g/ 3oz
red chilli (optional)1
egg1
Double cream1 fl oz
tartlets4

Chop the onions. Saute the onions in a little oil with the sugar (and optional red chilli). Set aside. Crumble cheese into tartlets. Mix the egg and cream and pour over the tartlets. Bake in the oven at 190degC for 12 minutes.

Salmon Confit

Salmon fillets4x3oz
garlic1 clove
lemongrass1 stick
Vegetable oil½ pt
shallots2 large
thyme1 sprig

Roughly chop the shallots. Smash the garlic with the flat side of a knife. Braise the lemongrass and put it in a pot along with the shallots, garlic, thyme and oil. Gently heat to bring out the flavours. Now season the salmon and poach it in the oil for 3 minutes. Serve hot or cold.

Parmesan Baskets

Fresh parmesanShavings
Vegetable oilDab

Grate the parmesan onto a silicon mat. Shape. Roast in the oven for 2 minutes at 200 deg C. allow to settle. Shape using a cup or dariole mould.

Petit Caesar Salad Basket

Parmesan baskets1
Baby gem lettuce¼
Anchovies4
Lemon zest1/6 lemon

Slice the baby gem. Mix together the lettuce, anchovies and lemon zest. Arrange in basket.

Dinner Party – 1

Butternut Squash Soup with Smoked Haddock Crouton (serves 4)

Butternut squash2
onion1
garlic2 cloves
parsleysprig
Vegetable stock750ml / 1.5pt
bread1 slice [cut of baguette bread]
haddock1 small piece

Peel and chop the squash. Chop the onion and garlic. Lay the squash on a baking tray and brush with butter. Put in the oven for 8 minutes at 180 deg C / gas mark 5. Place the piece of haddock on the sliced bread and put in the oven for 5 minutes at 180 deg C / gas mark 5. Then sauté the onion, garlic and squash in a pan with a little oil for 3 minutes. Add the stock and bring to the boil. Cook for 5 minutes. Put into a blender. Place the crouton on top and sprinkle with parsley as decoration.

Pesto

Garlic1 clove
Pine nuts2 table spoons
Basil8 leaves
Parmesan2 table spoons
Olive oilTo cover [then add a bit more]

Place all in a container then blend.

Sweet Chili Sauce

Boil up 4 fl oz water, 1oz sugar, and 1oz chopped chilli.

Monkfish Spring Rolls (serves 4)

Spring roll or filo pastry1 packet
Monkfish1 fillet
ginger30g / 1oz
beansprouts60g / 2oz
Garlic2 cloves
Basil4 large leaves
Egg1
Shallot1
PepperTwist
Vegetable oildrizzle

Chop the shallot. Finely chop the ginger and beansprouts. Slice the basil. Slice the fish. Sweat the shallot and garlic in some oil till soft. Add the fish, ginger and beansprouts. Cook for 1 minute. Remove from pan. Add the basil, season with pepper and leave to cool. Cut the pastry into a square approx 5 inches square. Double layer the pastry and place the mixture in the centre of the pastry diagonally. Brush the edges with egg and roll up. Cook in the oven at 160degC for 10 minutes.

Tomato & Coriander Confit

Cherry tomatoes1 punnet
Garlic1 clove
Coriandersprig
Vegetable oil1/4 pt

Slice the garlic. In a pan, warm the oil and the garlic. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Add the herbs. Cook in an oven at 180-190deg for 8 minutes.

Potato Gallette with Vanilla

New potatoes225g / 8oz
vanillateaspoon
butter30g / 1oz
Milkhalf a cup

Slice the potatoes. Roast in oven with olive oil. Heat the milk and butter in a small pot until the butter melts. Add the vanilla. Pour this sauce over the potatoes.

Guinea Fowl stuffed with cheese and herbs (serves 1)

Guinea fowl1 fillet
Garlic1 clove
shallots2
Goat’s cheese30g / 1oz
basil1 sprig

Chop the shallots. Mix together with the cheese and herbs.. Make a pocket in the guinea fowl, insert herbs and seasoning, fold fillet into flap and put in oven for 8 minutes at 200 deg C.

Bread and Butter Pudding (serves 6)

Bread12 slices
Butter1oz
Eggs8
Caster sugar175g / 6oz
VanillaDrop of essence
Milk300ml / ½ pint
Double cream300ml / ½ pint
Sultanas60g / 2oz
Marmalade125g / 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.

Italian – 1

Butternut Squash Soup (serves 1)

Butternut squash¼ large or ½ small e
Onion¼
Garlic½ clove
Orange¼
Parsleysprig
Vegetable stock150ml / 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.

Stuffed Zucchini (serves 1)

Courgette½  or 1 small
Cherry tomatoes3
Spring onion1
Basil2 leaves
Mozzarella30g / 1oz

Halve the courgette longways. Chop the tomatoes, spring onion and basil. Slice the cheese. Scoop out the courgette flesh. Saute all the ingredients (except the cheese) together for 1 minute. Put the cooked ingredients back into the courgette and put the the cheese on top. Cook in the oven at 180 deg C for 10 minutes.

Panna Cotta (serves 6)

Milk3/4pt
Double cream1/4pt
VanillaTeaspoon
Gelatine4 sheets
Sugar200g / 7oz

Combine four-fifths of the milk and all of the cream and the sugar. Heat till simmering. Sprinkle gelatine over the remaining milk. Remove the milk from the heat and stir in the vanilla and softened gelatine/milk mixture. Pour into small cups and chill for two hours.

Chicken Saltimbocca Crostini (serves 1)

Chicken breast½ breast (boneless)
Bacon (or Parma Ham / Proscuitto)1 slice
Sage1 leaf
Butter7g / 1/4 oz
Bread loaf1 thin slice

For the crostini place a sliced piece of bread with a little olice oil in the oven until crusty brown. Melt the butter. Cut your chicken breast in half. Using this half breast, place your palm over the chicken; with your knife gently saw through the chicken half way up. Stop before cutting all the way through. Fold out this cut piece of breast. Lay the chicken on top of the crostini. Place on a flat tray and lay 1 leaf of sage on top. Cover the chicken with a slice of ham or bacon. Pour over the butter. Roast for 10 minutes in oven at 180-200 deg / Gas mark 6 till the bacon is crisp.

Cozze Napoli (Mussels in Napoli sauce)

Garlic1 ½ cloves
Fresh mussels8oz / 225g
Napoli sauce225ml / ½ pt
Onion½

Dice the onion and chop the chives. Heat a thick bottomed pot. In a bowl, put the mussels, wine, garlic and onion. When the pot is hot simply pour the contents of the bowl into the pot and cover with a lid. When all the mussels have fully opened, remove with a slotted spoon. Pour Napoli sauce over the cooked mussels.

Classic Lasagne (serves 6)

Minced beef500g
Chopped tomato2 x 14oz tins
Red winesplash
butter50g
flour50g
Bay leaf and nutmeg1
milk750ml
parmesan100g
Salt and pepper 
Vegetable oil2 tablespoons
Lasagne sheets10
Celery1 inch
carrot1 small

Chop celery and carrot. Heat 2 tablespoons of oil in a heavy based pot and fry the mince till browned, drain off any excess oil then add the red wine and reduce until evaporated, add carrots, celery and the tomatoes and simmer till tender (approximately 15 minutes at least).

To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves and nutmeg and gently bring to the boil.
In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

Blanch the pasta in salted boiling water for three minutes. Put the bechamel sauce at the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of bolognaise. Repeat this step twice until all the ingredients have been used up. Cook in the oven for 30 minutes. Serve.

Breadmaking

Plaited Bread

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
maldon salt1 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 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 three ropes of the same length and thickness.   The middle one should be in a straight line with the other two coming out at an angle. Lift the left rope over the middle rope so that the left tope becomes the middle. Lift the right over the middle so that the right becomes the middle. Repeat this process until the dough is fully plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Stuffed Herb Rolls

strong flour  350g / 12 oz
salt  1/2 teaspoon
easy blend yeast  1 packet
olive oil  4 tablespoons
tepid water  250ml
maldon salt  1 tablespoon
mixed herbs  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 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 rolls. Stuff with picked herbs. Add eggwash. Leave to rise for 30 minutes. Put in pre-heated oven for 20 mins at 200 deg C

Wholemeal Bloomer

Strong flour175g / 6oz
wholemeal flour175g / 6oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
maldon salt1 tablespoon

First, make the dough. Sieve the flours and salt into a large bowl.  Save and add bran to the mix. 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 a loaf. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Parmesan Baguette

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
maldon salt1 tablespoon
Fresh parmesan1 oz / 25g

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. Add the parmesan. 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 rolls. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C..  

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