Chorizo & Spinach Soup (serves 1)
| Chorizo sausage | 50g / 1.5oz |
| Spinach | handful |
| Onion | ¼ |
| Potato | ¼ |
| Garlic | 1 clove |
| Vegetable stock | 225ml / ½ pt |
| Double cream | 2 tablespoons |
| Vegetable oil | 2 tablespoons |
| chives | pinch |
Chop the onion and garlic. Peel and dice the potato. Chop the chives. Peel and dice the chorizo. Wash and pick the spinach. In a pan, heat the oil and cook the onion and garlic without colour for 3 minutes. Add the potato and stock. Simmer until tender. Blend. Add the remaining oil and cook the chorizo. Add the spinach. Cook for 1 minute. Add the blended mixture and warm through. Add the cream. Season. Sprinkle with chives.
Pave of Venison
| Venison loin | 100 g |
| Shallot | 2 |
| Rosemary | 1 sprig |
| Salt & pepper | Seasoning |
| Butter | 25 g |
Pan fry the version in hot oil till well coloured on both sides. Roast the shallots with rosemary. Season, then place in the oven topped with butter for 6-7 minutes at 200 deg C. Leave to rest. Carve.
Red Onion Relish
| red onions | 2 |
| sugar | 90g/ 3oz |
| red chilli (optional) | 1 |
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.
Beef Wellington (serves 1)
| Fillet steak | 100g / 3oz |
| Puff pastry | 100g / 3oz |
| shallot | 1 |
| Button mushrooms | 4 |
| sherry | Splash |
| Double cream | 1 tablespoon |
| tarragon | 1 sprig |
| egg | 1 |
| Vegetable oil | 2 tablespoons |
Make the egg wash. Finely chop the shallots. Dice the mushrooms. Chop the tarragon. Heat one tablespoon of oil in a pan. Season and sear the beef until nicely coloured. Remove the beef . In the same pan, heat the remaining oil. Add the mushrooms and cook till golden brown. Add the shallots. Cook for 1 minute. Add the sherry. Reduce until evaporated. Add the cream. Simmer until thick. Season. Remove from heat and add the tarragon. Allow to cool. Roll out the pastry to a large circle. Place the mushroom mix in the middle and the beef on top. Brush the surrounding pastry with the egg wash. Fold over the beef, sealing the pastry with egg wash as required. Turn over and brush with egg wash. Bake in the oven for 20 minutes at 160decC.
Baby Roast Potatoes Roasted in Duck Fat
| Baby potatoes | 450g / 1lb |
| Rosemary | 1 sprig |
| Duck Fat | 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.
Duck Liver Parfait
| Trimmed duck liver | ½ kg / 1.1lb |
| onion | 1 large |
| garlic | 4 cloves |
| Streaky bacon | 225g / 8oz |
| butter | 2256g / 8oz |
| cognac | ½ cup |
Chop the onion, crush garlic and lardon bacon. Melt the butter in a pan and seal the bacon and livers. Add the onion and garlic until soft. Add cognac. Season. Cook for 20 minutes until cooked. Blend until smooth. Adjust seasoning. Chill till set. Cover with clingfilm or melted butter.
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