Celebrity Cookery Book 2 by Martin Coe

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Sally Gunnell

Ken Hom

James Martin

Amanda Holden

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Ainsley Harriott

Phil Vickery

Delia Smith

Sarah Harding

Antony Thompson

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Stephanie Cole

Fiona Phillips

Alan Coxon

THE SCHOOL POOL - THE BEGINNING On March 28th, 1970 the School pool was officially started with parents and friends from Botley all lending a hand in the digging and building of the pool. The pool was completed 15 weeks later on July 11th, 1970, and was formally opened by Mr Jimmy Gabriel of the Saints’ football team, who unveiled the plaque donated by a parent. This year Botley celebrates 40 years of swimming. Photo: At Botley C of E Primary School open evening the headmaster, Mr J. Cottle, and deputy head, Mrs E. C. Stubbs, introduce some of the younger pupils to their NEW swimming pool and give them their first swimming lesson. – Photo: Edward Clapham, Bitterne.

40th Anniversary

The first big raffle the Botley School had was for a Mini car, provided by the garage in the high street (where the gun shop is now). Tickets were £1 each and they had to sell 500 tickets. The car was won by Mrs Ruth Collyer. Petrol was about 3 gallons for £1 at that time.

Hampshire Chronicle, October 10th, 1970.

THE SCHOOL POOL - THE FUTURE After the successful launch of the Botley School Cookery Book in October 2008, Botley SPLASH (Swim, Play, Learn And Stay Healthy), a registered charity was formed, with the sole purpose of raising funds to renovate and keep the pool open and hopefully put a cover over the pool to allow year round usage for the students and the wider community. This decision was take after a parent survey voted to keep the pool open after threats of possible closure. Most people agree on the benefits of the school pool and this year saw, amongst others, Hedgehogs and local Brownies being able to make use of the facilities. The fund raising is an ongoing process with events such as the jazz and hog roast ball to a fashion show, a fancy dress 70â&#x20AC;&#x2122;s disco to a horse race evening, a dog show to a golf day, the Lordshill 10k run to a sponsored round the IOW cycle ride, a pool open day to a sponsored swim, the list goes on and on. There is also the expenses such as the annual pool maintenance, insurance and training along with vandalism, for example when the pool was vandalised during a charity function. Lets hope through the generosity and hard work of parents and local businesses we can achieve our goal. Cookery Book Launch

Sainsburyâ&#x20AC;&#x2122;s Book Sell Lordshill 10k Run School Pool Vandalised

W.I Coffee Morning IOW Sponsored Cycle Ride

Fashion Show

Jazz Night

Golf Day

“IN AT THE DEEP END” Book Launch, Friday 10th October, 2008. L-R: Sian Tomlin (Head Teacher), Simon Clarke (Wave 105’s Radio Presenter), Iwan Thomas (400m Olympic Record Holder), Francis Benali (Former Saints Player), Peter Waterfield (Olympic High Board Diver), Alina Jenkins (BBC’s Radio Solent Presenter), Phil Holliday (Chairman of Botley Splash), Natasha Coe (Author and Year 3/4 Student).

I N AT T H E D E E P E N D BO O K L AU N C H

Anita Dobson presenting Vegetarian Cheese Bake - pg. 113

Liz McClaron presenting Beef Wellington - pg. 113

John Patience presenting Yorkshire Pudding - pg. 119

Jill Dupleix presenting Rice Noodles with fresh Salmon - pg. 67

Karen Pickering presenting Spicy Parsnip Soup - pg. 7

Lawrence Keogh presenting Tattie scone with Ayrshire Bacon - pg. 106

Chris Chittell presenting Chicken Parcels - pg. 86

Lulu presenting Green Soup - pg. 11

Lynda Bellingham presenting Home made Tomato Sauce - pg. 41

Paeony Lewis presenting Magic Monkey Bananas - pg. 184

Raymond Blanc presenting Asparagus with soft Poached Egg - pg. 37

Sally Taylor presenting Scrummy Lemon Pudding - pg. 147

Tana Ramsay (for Gordon) presenting Hot Chocolate Fondant - pg. 179

Tom Kitchin presenting Mackerel Tartare - pg. 12

T H E BO T L E Y S P L A S H LO G O For the newley formed registered charity an itentity was required, so during the Easter holidays of 2009 a competition was run for students to come up with a logo for the Botley Splash identity. The winning design was won by William Osborne and drawn up by Coe and Coe for stationery and possible merchandise material. Second place was Natasha Coe and the runners up were Blake Darney, Jonah Alexander and Charlotte Newman.

Botley Splash Merchandise on sale

ACKNOWLEDGMENTS Since the release of my first book “In At The Deep End” was a great success, raising over £7,000, I thought it would be a great idea to do another but on a slightly different theme and not to make it just another cookery book. So it was back to ‘Google’ and putting my school’s ICT skills to the test, have managed to obtain a host of NEW recipes from previous and new celebrities. I hope the proceeds from the sale of this book help keep the school pool open for another couple of years, enabling more students to enjoy the pool facilities. I would like to thank all the celebrities for their recipes: Adrian Moorhouse, Ainsley Harriott, Alain Roux, Alan Coxon, Alan Titchmarsh, Aled Jones, Alex Mackay, Amanda Holden, Amy Williams, Andrew Nutter, Andy Mackenzie, Anissa Helou, Antony Worrall Thompson, Atul Kochhar, BeBe Vox, Blue Peter, Bobby Chinn, Botley and Curdridge Local History Society, Bryan Robson, Carme Ruscalleda, Carol Drinkwater, Caroline Bretherton, Casey Thompson, Catherine McQueen, Celia Brooks Brown, Charlotte Dalton, Cheryl Baker, Christine Hamilton, Clive Wright, Clodagh McKenna, Connie Fisher, Cook Academy, Cunard’s Queen Mary 2, Cyrus Todiwala, Danny Menezes, Dave Myers, David Loh, David Tennant, Debbie Chazen, Debbie Mcgee, Delia Smith, Denis Irwin, Elaine Symes, Eric Ripert, Fiona Phillips, Franck Pontais, Fred Dinenage, Gail Porter, Gareth Bowen, Gary Rhodes, Georges Blanc, Gillian McKeith, Gino Bambino, Gino D'Acampo, Gordon Ramsay, Govind Armstrong, Gregg Wallace, Grey Watson, Heidi Bristow, Henry Brosi, Heston Blumenthal. Ian Pengelly, Ian Thorpe, Iwan Thomas, James Hickman, James Martin, Jan Zawada, Jess and Laura Tilli, Joanna Lumley, Joanne Harris, John Benson-Smith, John Williams, Jonathan Knight, Jonathan Phang, Josephine Kime, Juan Arzak, Julia Hills, Juliet Mayne, Jun Tanaka, Kele Le Roc, Ken Hom, Kim Wilde, Kiyomi Mikuni, Leiths school of food and wine, Leon Mitchell, Lesley Waters, Linda Lusardi, Liz Mizon, Loyd Grossman, Luke Mangan, Marc Weiss, Marco Pierre White, Mario Batali, Mark Christopher Lawrence, Mark Hill, Mark Williams, Marlena Spieler, Mary Berry, Merrilees Parker, Michael Caines, Michelle Gayle, Mitch Tonks, Natalia Tena, Neil Sedaka, Nick Nairn, Nigel Haworth, Paloma, Pat Chapman, Patrice Evra, Patrick Muldoon, Patsy Kensit, Paul Bunker, Paul Geraghty, Paul Heathcote, Paul Hollywood, Paul Rankin, Peter Gordon, Peter Waterfield, Phil Vickery, Prudence Leith, Rachel Allen, Rebecca Adlington, Rick Stein, Roald Dahl, Rose Gray, Rose Harissa, Rosemary Shrager, Rovos Rail, Rowley Leigh, Ruth Rogers, Sally Clarke, Sally Gunnell, Sangeeta Bhabra, Sarah Beeny, Sarah Harding, Sarah Raven, Sharron Davies, Shelley Ducarreaux, Si King, Silvana Franco, Sir Alex Ferguson, Sophie King, Stephanie Cole, Steve Power, Suzanne Goin, Suzi Perry, Sweet Mandarin, Tal Ronnen, Tara Palmer-Tomkinson, Terri Dwyer, Tessa Bramley, The Pheasant, Theo Randall, Tom Westbrook, Tommy Walsh, Tony Singh, Trish Adudu, Vanessa-Mae, Wendi Peters, Xan Phillips, Zoë Wanamaker. Also a BIG thank you all the students and teachers from Botley School: Adam Turl, Amelia Payne, Amy Holliday, Bradley Barrett, Briony Potter, Caroline Grist, Charlie Blogg, Charlotte Newman, Clara Butt, Dominic Staniforth, Emma Plane, Esmé Atkinson, Evie Boyes, Gill Westlake, Grace Latter, Isaac Turl, Jackie Wilcock, Jake Butt, Jamie Newman, Joe Cooil, Laura Holliday, Lennon Payne, Martha Armitage, Matthew Turl, Maya Boyes, Megan Jones, Molly Westlake, Natasha Coe, Penny-Marie Langfear, Poppy-Jay Watkins, Sara Coe, Sian Tomlin, Sophie Plane, Stephanie Randelle, Tamsin Wilcock, Theo Armitage, Tobias Armitage, Tom Westlake, Will Latter, Zach Boyes. Finally I would like to thank all the local businesses who donated an advert to help pay for the printing of this book and especially to my father Martin Coe, (Coe and Coe - pg251), for making sense of it all and turning it into another professional looking cookery book. If I have forgotten anybody please except my apologies, as you can see there were a lot of names to try and remember.

CONTENTS

C H R I S T M A S S EC T I O N Savory - page 4 Set Meals - page 26 Desserts - page 35 Drinks - page 74 PA R T Y S EC T I O N Starters - page 78 Main Meals - page 125 Set Meals - page 182 Desserts - page 190 INDEX - page 249 NOTES - page 257 KITCHEN TIPS - page 260

Conversion Tables SOLID WEIGHT

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The Malthouse The

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CHRISTMAS S EC T I O N Savory page 4 Set Meals page 26 Desserts page 35 Drinks page 74 3

C H R I S T M A S S EC T I O N - S a v o r y

BERMUDAN BOXING DAY SURPRISE . . . Year 6, Class TO student Dominic Staniforth shares his mother’s, (Louise), festive recipe. Transport yourself to the warm shores of a Bermudan island whilst making this delicious tropical recipe. At the same time as using up the Christmas day turkey, entertain your guests with a good old warble, as the recipe can be sung to the tune of

‘Have Yourself a Merry Little Christmas!’ INGREDIENTS 1 large ripe pineapple Leftover cooked and diced Christmas turkey Small jar of mayonnaise 1 tsp cayenne pepper

So, a one, a two, a one, two, three.... Have yourself a totally tropical Christmas with this tangy dish, Halve a pineapple from the bottom to the top, Keep the leaves on for decoration, to impress your guests, Scoop out the flesh and cube it; add the mayonnaise. Now you’re ready to add the turkey from the Christmas lunch, Sprinkle in a teaspoon of Cayenne, And mix it all up. Finally, fill the pineapple’s cavity with the prepared filling, Call your guests to the table to enjoy this dish, And give them my warmest Bermudan Boxing Day wish. Note: This recipe is excellent for a buffet, simply served with a green salad and baked potatoes. 4

C H R I S T M A S S EC T I O N - S a v o r y

TURKEY MEATBALLS WITH CRANBERRY . . . English actress Debbie Chazen shares one of her favourite ways of using up (and enjoying) leftover turkey after Christmas - Turkey Meatballs with Cranberry. INGREDIENTS Serves 4 1 tbsp sherry 2 tsp caster sugar Salt and pepper 8 tbsp Olive oil 50g cranberries 125g celery 50g walnuts, toasted 450g turkey, roasted meat 2 garlic cloves 2 tsp Fennel seeds (optional) 2 tsp Oregano, dried 2 tbsp cranberry sauce 125g breadcrumbs, fresh 2 eggs 50g parmesan cheese, freshly grated Oil Green salad 1 Chop the turkey, walnuts and celery into small pieces. Crush peeled garlic. 2 Cook the oregano, fennel seeds, garlic and celery in oil for about five mins. Then add the cranberry sauce. Leave to cool.

3 Add salt and pepper to the vinegar and sugar, mix in the oil and cranberries. Heat to boiling, cook for 1 min and leave to cool. 4 Combine salt and pepper, parmesan cheese, walnuts, eggs, breadcrumbs, celery mixture and turkey. Split into twelve golf-sized meatballs. 5 Deep-fat fry the meatballs until golden brown (about 4 mins). Place them on kitchen towel paper to soak up the oil and serve onto green salad sprinkled with cranberry dressing from step 2.

Debbie is most famous for playing the roles of Annie in the BBC comedy The Smoking Room, Big Claire in Mine All Mine and various roles in the BBC sketch show Tittybangbang. She has also appeared in the Mike Leigh film Topsy Turvy, Gimme Gimme Gimme, the final episode of Mile High, EastEnders and Lucy Sullivan Is Getting Married, as well as playing the role of Fred's maid in the 1999 version of A Christmas Carol and of Fanny Squeers in the 2001 version of The Life and Adventures of Nicholas Nickleby. She has most recently worked with We Are Klang which was filmed in Elstree Studios and aired between AugustSeptember 2009 on BBC Three. She also starred as Ruth in the stage show Calendar Girls, which ran from November 2009 - January 2010.

C H R I S T M A S S EC T I O N - S a v o r y

TURKEY BLT . . . Marriott Meon Valley Hotel Executive chef Gareth Bowen presents a cold Christmas left over Classic. One of the most celebrated of all Sandwiches the B.L.T with a twist. Utilising cooked turkey breast, crispy bacon, iceberg lettuce, mayo, tomato and thick toasted bread of choice. This is one of the True Marriott all time greats, and one of the best selling lounge dishes across the world. INGREDIENTS 12 slices of white toasted bloomer 2 tsp of butter 300g freshly cooked turkey chilled 1/2 iceberg lettuce chiffonade 8 Slices of grilled crisp back bacon 4 tsp mayonnaise 16 number tooth picks 12 slices of vine ripened tomato 4 gherkins sliced 250g Fries 4 small handfuls of mixed lettuce leaves Vinaigrette of choice 1 Toast all slices of the white bread. Lay out in three pieces of bread flat on a cutting board. Spread butter on 2 of the 3 slices of bread. Spread the mayonnaise on the third slice of bread. Repeat. 2 On the first slice of bread, shingle the turkey. Top the turkey with the piece of bread which has been buttered, butter side up. Place the tomatoes over the bread followed with the bacon, framing the tomato. Top the bacon with the lettuce. Cover with the bread which has been spread with mayonnaise, mayonnaise side down. Place tooth picks into each quarter of the sandwich.

3 Cut the sandwich in quarters and place on the plate. Serve with fries and dressed leaves.

Details: • Use freshly cooked turkey left over (do not substitute for processed turkey). • Remove the skin from the turkey once cooked and cooled, slice as required. • Use three slices of white bloomer, toasted. • Use freshly grilled bacon. • Use freshly sliced tomatoes. • Assemble the sandwich using all 3 slices of bread. • Cut sandwich diagonally or into 4, use quality skewers to hold into place if needed. • Place on a plate, cut side up and garnish as depicted. 6

Marriott Meon Valley Hotel & Country Club is set in 225 acres of beautiful parkland. The hotel offers a choice of dining including the award winning Treetops Restaurant and more relaxed Zest Brasserie. Meon Valley is a perfect venue for a leisurely stay.

ATMOSPHERIC AND STYLISH Savour the best of British rustic cuisine in a contemporary setting at Broadstreet Restaurant. Our talented chefs use only the freshest seasonal ingredients to produce a menu of inspired dishes that changes weekly. And with views across the Championship golf course, the setting will charm and delight. To make a reservation please contact 01329 833 455 MEON VALLEY, A MARRIOTT HOTEL & COUNTRY CLUB Sandy Lane, Shedfield, Southampton, Hampshire, SO32 2HQ

C H R I S T M A S S EC T I O N - S a v o r y

CREATIVE LEFTOVER TURKEY RECIPES . . . Former Olympian Sharron Davies, OBE has plenty of creative ideas for what to do with your Christmas turkey leftovers after the big day. INGREDIENTS One Pot Turkey and Rice Serves 4 2 tbsp olive oil 1 large onion, chopped 1 green pepper, deseeded and chopped 500g cooked leftover Golden Norfolk Turkey, diced 200g long grain rice 2 cloves garlic, crushed 400g can chopped tomatoes 75g black olives, halved 500 ml hot chicken stock Salt Ground black pepper 150g mozzarella cheese, diced 1 Pre-heat the oven to 190ยบC, 375ยบF, Gas Mark 5.

Heat the oil in a large ovenproof pan, add the onion and pepper and gently fry for 5 mins. 2

Add the turkey, rice, garlic, tomatoes, olives and stock. Stir well and bring to the boil then season. 3

4 Cover and place into the pre-heated oven. Cook for 20 mins or until the liquid has been absorbed and the rice is tender. 5 Remove from the oven and fluff up the rice with a fork. Stir in the cheese. Re-cover the pan and leave to sit for 5 mins to allow the cheese to melt. 6 Season to taste before serving with crusty bread or salad.

INGREDIENTS Curried Turkey and Cauliflower Bake Serves 4 1 medium-sized cauliflower, broken into florets 40g butter 1 onion, chopped 1 tbsp curry paste 40g plain flour 600ml milk 500g cooked leftover Golden Norfolk Turkey Salt Ground black pepper 75g cheddar cheese, grated 1 tbsp fresh coriander, roughly chopped 1 Pre-heat the oven to 190ยบC, 375ยบF, Gas Mark 5.

4 Meanwhile melt the butter in a large saucepan. Add the onion and gently fry for 5 mins until softened. Stir in the curry paste and flour and cook for 1 minute, stirring. 5 Remove the pan from the heat and gradually stir in the milk a little at a time until all has been incorporated. Return to the heat and bring to the boil, stirring constantly then simmer for 1 min until the sauce has thickened. 6 Add the diced turkey and drained cauliflower florets to the sauce. Gently stir until well coated. Season to taste with salt and pepper.

Bring a large pan of lightly salted water to the boil.

7 Pile the mixture into a large oven-proof dish and sprinkle over the cheese.

3 Add the cauliflower florets and cook for 5 mins. Drain well and put to one side.

8 Bake for 20 mins until golden and bubbling. Garnish with coriander before serving.

INGREDIENTS Bubble and Squeak Patties with Red Onion Marmalade Serves 4 For the Patties: 350g cooked leftover vegetables, e.g. Brussel sprouts, cabbage, carrots 350g mashed potato 350g cooked leftover Golden Norfolk Turkey, chopped 2 eggs, lightly beaten Salt Ground black pepper 25g plain flour 85g pack sage and onion stuffing mix 4 tbsp oil Red Onion Marmalade: (can use a store bought) 25g butter 2 large red onions, finely sliced 3 tbsp brown sugar 150ml red wine 3 tbsp balsamic vinegar 1 Roughly chop the leftover vegetables and place in a large mixing bowl with the mashed potato and chopped turkey. Add 1 beaten egg and season with salt and pepper and mix well.

2 Divide and shape into 8 patties and chill for an hour to firm up.

4 Coat the patties in the flour followed by the remaining beaten egg.

3 To make the marmalade, heat the butter in a large saucepan. Add the onions and sugar and cook over a medium heat for 15 -20 mins, stirring occasionally, until the onions start to caramelize and turn golden. Increase the heat and add the red wine and vinegar. Bring to the boil then reduce the heat, cook the onions for a further 15 mins until most of the liquid has evaporated. Season with salt and pepper. Remove from the heat.

5 Lightly coat each in the dry stuffing mix. Heat the oil in a large non- stick frying pan. Cook the patties for 3 mins each side until golden and crisp. 6 Drain on kitchen paper and serve with the warm marmalade, roasted vine tomatoes and salad leaves.

Former Olympian and mother of three, Sharron Davies, is proud to support Bernard Matthews Farms.

Visit www.bernardmatthewsfarms.com For more recipe ideas and for tips for before, during and after the big day! 9

C H R I S T M A S S EC T I O N - S a v o r y

ROAST CHICKEN WITH WINTER VEGETABLES . . . Critically acclaimed executive chef, Jun Tanaka shares one of his favourite festive recipes - Roast Chicken with Herb Butter and Winter Vegetables. INGREDIENTS Serves 4 1 small free range chicken Herb Butter 1 bunch parsley 1 clove garlic 1 tsp thyme leaves 2 slices dried white bread (very dry and kept whole) 150g soft unsalted butter Broth 50g brussel sprouts separated into individual leaves 50g unsalted butter 2 carrots (cut into 1cm cubes) 1/2 swede (cut into 1cm cubes) 2 sticks celery (cut into 1cm cubes) 2 streaky bacon (cut into lardons) 1 tbsp chopped chives Tin of cannelini beans 500ml chicken stock 1 clove garlic Sprig thyme 4 fresh raw chestnuts peeled 1 To prepare the chicken, remove the legs and wish bone and cut the legs in half. Leave the breasts on the bone. 2 Drizzle a little vegetable oil in a roasting tray, season the legs and brown. Place in the oven at 200ºC and cook for 25 mins. 3 To make the herb butter, blend all the ingredients in a food processor to obtain green bread crumbs. Place in a bowl and mix in the butter.

Put the herb butter in a piping bag and insert under the skin of the chicken. Spread the butter all over the breasts. Season and add to the roasting tray with the legs. Cook for 20 mins, take out and rest for 5 mins. 4 For the winter vegetables, pour the olive oil in a saucepan, add the celery, carrot, swede and bacon and sweat for 5 mins, add the thyme, garlic and chicken stock. Simmer for 5 mins, add the beans and brussel sprouts and cook for a further 2 mins. 5

Finish with the chives.

6 To serve spoon the broth in to a bowl, remove the breasts of the chicken and place on top with the legs and finally slice the chestnuts on top using a Japanese mandolin.

Jun Tanaka is best known for presenting Channel 4's ‘Cooking It’ as well as appearing in Saturday Kitchen on BBC One, Great Food Live on UKTV and Saturday Cooks on ITV. He appeared as a resident chef on the BBC Two program Food Poker in 2007. Jun is currently a regular fixture on Market Kitchen on UKTV, and has appeared on multiple occasions on Daily Cooks Challenge on ITV. Jun is currently the Executive Head Chef of the Pearl Restaurant and Bar, a fine dining establishment situated in the old banking hall of the Pearl Assurance building.

C H R I S T M A S S EC T I O N - S a v o r y

MAPLE GLAZED WHOLE DUCK WITH SAVOY CABBAGE . . . California cuisine chef Govind Armstrong shares one of his favourite Christmas recipes which featured in the Xmas Oprah Magazine issue. INGREDIENTS For the Duck: 1 whole (3 1/2-pound) duck 1 small yellow onion, sliced in half 1 head garlic, clove separated and unpeeled 1 bunch fresh thyme 1 bunch fresh parsley 1 bunch fresh rosemary 2 tbsp kosher salt 1 tbsp pepper 1/2 cup red wine vinegar 1 cup vermont maple syrup For the Cabbage: 2 tbsp canola oil 1 tbsp butter 2 stalks celery, finely diced 2 large carrots, peeled and finely diced 1 medium yellow onion, diced 4 cloves garlic, thinly sliced 2 heads savoy cabbage (cored and white ribs removed), blanched Kosher salt and pepper to taste

While tradition calls for turkey, chef Govind Armstrong prefers duck. "It's more refined and has more character," Armstrong says.

To make Duck: 1 Preheat oven to 350ºF, 175ºC or gas mark 4.

To make Cabbage: 1 In a large sauté pan over medium heat, heat oil.

Remove innards from cavity of duck and wash bird thoroughly.

Add butter, celery, and carrots; sauté 5 mins.

Fill duck with onion, garlic, herbs, salt, and pepper. 3

In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture. 4

3 Add onion and garlic; sauté another 5 mins, or until onion is translucent.

Add cabbage, then season with salt and pepper. 4

5 Place on a platter and serve roasted duck on top.

5 Place duck on roasting rack, cook 1 hour, glazing periodically.

Govind has appeared on the Bravo series Top Chef as a guest judge as well as the Food Network series Iron Chef America as a contestant. He is also the author of the cookbook Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties. Govind began his culinary training at the age of 13 at Wolfgang Puck's Spago restaurant in West Hollywood. Additionally, he has worked under Juan Mari Arzak of Arzak in San Sebastián, Spain. Currently, Govind is the chef and co-owner of Table 8 Restaurants in Los Angeles and Miami and 8oz Burger in Los Angeles and New York.

C H R I S T M A S S EC T I O N - S a v o r y

BEEF WELLINGTON . . . Deputy Head Caroline Grist shares her recipe for Beef Wellington. “Here is

my recipe, well actually, it's my husband Lee's, he is the cook in our household and this is his take on Beef Wellington, we only have it on New Years Eve!!” INGREDIENTS

Photo: Parkerman & Christie San Diego, USA

Serves 2 400g Beef fillet 4 slices smoked bacon 200g puff pastry 1 whole egg for brushing Salt and pepper Olive oil Roasted Tomato Pesto

Pre-heat the oven to 200ºC.

2 Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. It is important to do this, to sear the beef and keep the juices in. Allow to cool.

Roll out a generous length of cling film, lay out the four slices of bacon, each one slightly overlapping the last. With a pallet knife spread the pesto evenly over the bacon 3

4 Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the bacon over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 15 mins, this allows the

Wellington to set and helps keep the shape. 5 Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. 6 Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. 7 Turnover and egg wash over the top. Chill again to let the pastry cool, approx 5 mins. Egg wash again before baking at 200ºC for 35 - 40 mins. Rest 8 - 10 mins before slicing. 8 Serve large slices of the Wellington and enjoy!

I began at Botley C of E Primary School as Deputy in September 2007 and teach in years 3 and 4. I have been married to Lee for 5 years and luckily he does all the cooking, as I am not very good! Infact I set fire to some steak once, so he never let me cook again.

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C H R I S T M A S S EC T I O N - S a v o r y

SMOKED GAMMON, CRANBERRIES, APRICOTS & NUTS . . . Celebrity chef Franck Pontais shares one of his favourite recipes, delicious for a Christmassy dinner - Smoked Gammon with Cranberries, Apricots and Nuts. INGREDIENTS Preparation time: 20 mins Cooking time: 20 mins Serves 4 of 100ml 280g smoked gammon ham 100g dried apricots, diced 80g cranberry sauce 4 bay leaves 15g of flaked almonds to garnish Seasoning 1 Dice the gammon and the apricot, mix together with the cranberry sauce and season. Spoon into the verrine and lay a bay leaf on top. Cover with a lid.

2 Cook in a bain-marie for 20 minutes at 200ÂşC, gas mark 6.

Serving suggestion Serve with a cranberry tuille.

3 Once cooked, remove the lid and discard the bay leaf. Garnish with the flaked almonds.

Variation You could also use meats such as venison or duck.

Advice: I have used a verrine with a lid. If you donâ&#x20AC;&#x2122;t have a lid, tin foil will work well too.

Franck Pontais a Traiteur (chef) is an Artisan who has risen through the ranks of the butchery and charcuterie departments, already versed in producing the highest and finest produce for any Great Food Hall or Delicatessen, yet now with the skill and expertise to match and exceed any Michelin Starred Chef. 14

C H R I S T M A S S EC T I O N - S a v o r y

ANGELS AND PIGLETS . . . English chef and restaurateur Marco Pierre White presents two of his favourite party recipes - Angels on Horseback and Pigs in Blankets. INGREDIENTS ANGELS ON HORSEBACK SAUCE TARTARE 24 medium rock oysters, shucked and cleaned 24 thin slices of dry cured streaky bacon (pancetta) Tartare sauce 6 slices of white bread, fried in butter until golden brown with crusts removed 250g unsalted butter 1 Carefully wrap each oyster in a piece of bacon and place on a baking tray (it may help to use a skewer or cocktail stick to hold them together). 2 Gently re-fry the bread croutons, whilst doing this gently heat the Tartare sauce being careful not to overheat or it will split, add a tiny

amount of fish stock or hot water to let it down slightly. 3 Lightly grill the oysters until cooked or the bacon is coloured golden. To serve place the croutons in the centre of the plate then generously spoon over the tartar sauce. Finish by adding the oysters and garnish.

INGREDIENTS PIGS IN BLANKETS WITH CUMBERLAND SAUCE 1 recipe Cumberland sauce (Prepare a week in advance) 8-12 good quality Cumberland chipolata sausages 8-12 rashers smoked pancetta Cumberland Sauce 1 jar redcurrant jelly 4x oranges, juiced and zested 4x lemons, juiced and zested 100ml Ruby Port 50ml Red wine vinegar 1x cinnamon stick Pinch of ground ginger Pinch of English mustard

Cumberland Sauce 1 Heat up the redcurrant jelly with the orange juice, lemon juice and port 1 Separate chipolata's and wrap each one with one rasher of pancetta 2 Roast in preheated oven 190ÂşC, gas mark 5 for about 8-10 mins until golden and cooked through. Serve as side dish to turkey or gammon with Cumberland sauce.

2 Add the red wine vinegar, cinnamon stick, ginger and mustard powder â&#x20AC;&#x201C; cook for 20 mins. Set to one side and allow to cool. Finally Blanche the orange and lemon zests 3 times, refreshing each time and add it to the sauce and leave to infuse for one week.

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ROAST LAMB – IT’S BETTER THAN MUM’S! . . . Former Australian Olympic gold medal freestyle swimmer Ian Thorpe, OAM shares a favourite recipe of his - Roast Lamb. “Aussie lamb is such

wonderful quality and so tasty I thought I should choose a recipe that is very popular with all Australian’s. This recipe is great for party occasions Christmas or anytime of year”. INGREDIENTS Serves 4 to 6 2kg Leg of Lamb 5 cloves of garlic 4 sprigs of rosemary 1 thick slice of pancetta or prosciutto approx 100gms Salt & pepper to season 2 large onions 1/2 cup of olive oil 250mls of dry white wine 125mls of dry white wine Roast vegetables of your choice or a garden salad 1

Preheat Oven to 240ºC.

2 Make small 2cm deep incisions all over the top and sides of lamb leg with the tip of a sharp knife. Set aside. 3 In a blender make into a paste the garlic, rosemary pancetta or prosciutto, salt and pepper. Cover the lamb with the paste and fill incisions with paste.

Cut each onion into three thick slices. Line the roasting pan with the 6 slices of onions, the lamb will sit in the onions. Drizzle the Olive Oil over top of lamb. Place lamb in the oven for 15 mins. 4

5 Take the lamb out of the oven and pour into the base of dish 250mls of dry white wine. Turn heat down to 180ºC and roast lamb for one hour.

6 During cooking if the lamb looks a little dry, baste it with the pan juices. Remove lamb, it should be cooked medium rare. If you prefer it medium then leave in the oven to roast to your liking. 7 Place lamb on a serving platter (covered with foil to keep warm), for 10 to 15 mins before carving. 8 Remove the onions from the pan and the excess fat. Place pan on stove and add 125 mls dry white wine and heat gently stirring whilst gently simmering, this will make the sauce to pour over the lamb. It won’t thicken like gravy. Season to taste with cracked pepper and salt. 9 Pour the sauce over the carved lamb on the serving platter. Serve with veg/salad.

Ian Thorpe nicknamed the Thorpedo or Thorpey, is a former Australian freestyle swimmer. He has won five Olympic gold medals, the most won by any Australian, and in 2001 he became the first person to win six gold medals in one World Championship. In total, Thorpe has won eleven World Championship golds, the second highest number of any swimmer.

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MANGSHO GHUGNI . . . Celebrity Michelin starred chef Atul Kochhar shares one of his favourite Christmas dishes - Lamb Rump with Chickpeas. Mangsho means meat and generally meat for people of Hindu Bengali origin means goat (panther) meat. “This is a very traditional recipe of meat curry though I have broken one

tradition in this recipe instead of using diced meat I have used lamb rump. This only changes the appearance of the preparation but not the flavour profile”. INGREDIENTS Serves 4 150g chickpeas, soaked in water overnight 1 bay leaf 1 black cardamom 1 clove 1 tsp salt 100ml veg or mustard oil 6 cloves 2 bay leaves 3 black cardamom 200g onions, sliced 15g ginger-garlic paste 1 tsp coriander powder 1 tsp red chilli powder 1 tsp cumin powder 1 tsp salt 200g tomatoes, chopped 4 lamb leg steaks (100 grams X 4) 2 tbsp coriander leaves, chopped 1/2 tsp garam masala (Bengali) To Finish: 2 tbsp of mixed spices – coriander seeds, cumin seeds, sesame seeds, black pepper 1 tbsp dijon mustard Mixed cress for garnish

1 Soak chickpeas in water and salt overnight. 2 Drain the water and start with fresh water and spices and boil the chickpeas until cooked. Set aside until required.

3 In a separate pan heat oil and sauté cloves, bay leaf and black cardamom. Add sliced onions and sauté till translucent, add ginger-garlic paste and cook well. 4 Add dried powdered spices, tomatoes and lamb steaks and add enough water to cover the mixture, cook till lamb is tender. Add chickpeas and simmer until lamb is 3/4th cooked. Separate the rump from the chickpeas. Brush the rump with Dijon mustard paste and roll it over crackled-pounded spices. 5 Roast in medium hot oven for 5-6 mins and remove. Place chickpeas and sit rump on top garnished with mixed cress. Serve hot with some rice or bread.

Atul Kochhar with the first book ‘IN AT THE DEEP END’, in which he presented Spicy John Dory with Grokha Chutney - pg. 51

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A WARMING TIPPLE AND A GOOD STUFFING . . . World-renowned chef Alan Coxon presents Butter Grog and adds a Scottish flavour to your Christmas Turkey with Haggis, Apricot and Whisky Stuffing. INGREDIENTS Stuffing makes about 1kg Preparation time: 10 mins Cooking time: 10 mins 1 tbsp butter 250g chestnut puree 225g rashers of bacon, smoked streaky chopped 225g dried apricots chopped 55g fresh white breadcrumbs 2 tbsp chopped sage 2 tbsp medieval old English “Ale-Gar” 1 onion diced 1 tbsp brown sugar 2 egg yolks 1 haggis cut open, stuffing scooped out, skin discarded 1 tsp paprika 1 Granny smith apple chopped 3 tbsp whisky

1 Melt the butter in a large heavy based frying pan 2 Add the diced onion and fry gently for 5 mins until softened. 3

7 Alternatively, cook separately in a loaf tin before carving and serving with the bird.

This would take approximately 50 mins at 180ºC, gas mark 4.

Set aside to cool.

4 Meanwhile, set the apricots to soak in the whisky. 5 Mix together the cooled onion, soaked apricots plus the whisky, chestnut puree, bacon, breadcrumbs, sage, sugar yolks, haggis stuffing, Ale-Gar, paprika and apple, mixing well. 6 Stuff the bird with this stuffing between the breast and skin and cook according to the turkey instructions.

Alan Coxon is a world-renowned chef, TV presenter, author and food archaeologist who has dazzled the world over with his scintillating dishes and fun, interactive cooking style. Ranked amongst the Top 10 World TV Chefs by BBC viewers, Alan has starred in TV shows across the world, cooked for kings and celebrities and been an inspiration in countless kitchens with his range of award-nominated cookbooks.

INGREDIENTS Butter Grog serves 4 to 6 750ml (1 1/3 pint) apple cider 100ml (3 1/2 fl oz) rum 20g (3/4 oz) butter 3 tsp sugar 1 cinnamon stick Lemon peel

Butter Grog: 1 Place the apple cider in a pan with all the other ingredients and warm through. 2 When hot, but not boiling, turn off heat and leave to steep for 3–4 mins before straining and serving.

The combination of his passion for food and an in-depth knowledge of its historical roots have culminated in a new Historic Food range, being hailed as some of the most exciting culinary products to hit the shelves in modern times. Alan’s infectious passion for great flavours, natural ingredients and healthy living will soon have you cooking up a little slice of heaven.

Whilst working on my new Christmas cookbook I came across a lovely old story that seems to hold immense relevance to our present economical situation.

According to a Ukrainian folk tale, there once lived a woman so poor that she could not afford Christmas decorations for her family so an undressed tree was placed in the house. Christmas morning she awoke to find that spiders living in the tree had made their webs. As the morning sun shone through the windows, the webs turned to silver and gold in the light. The children were delighted by the glittering tree sparkling in all its glory. Today in the Ukraine it is believed that if you find a spider web in the house on Christmas morning, it will be a harbinger of good luck. On that note, may your home be full of webs, joy and happiness this Christmas, with luck and prosperity for the year to come. I leave you with A WARMING TIPPLE AND A GOOD STUFFING! Have a very Merry Christmas and Happy New Year Alan Coxon

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CHESTNUT STUFFING . . . Award winning chef Suzanne Goin shares another Christmas favourite in her house - Chestnut Stuffing. INGREDIENTS 1 pound country-style bread 1/2 cup, plus 1 tbsp extravirgin olive oil 1/2 cup small diced pancetta 1 small sprig rosemary 1 chilli d’arbol, broken in half 1 cup diced onion 1 cup diced fennel 1 tbsp fennel seeds 2 tsp finely chopped lemon zest 1/2 cup white wine 1 1/2 cups chicken stock 4 tbsp unsalted butter 2 cups steamed chestnuts, crumbled with your hands 1 extra-large egg, beaten 2 tbsp chopped parsley 1

Preheat the oven to 400ºF.

2 Cut off the crust and tear the bread into 1-inch pieces. Using your hands, toss with 6 tbsp olive oil, squeezing the bread to help the bread absorb the olive oil. Toast on a baking sheet 12-15 mins, tossing often, until the croutons are golden brown and crispy on the outside, but still a little soft and tender inside. When the croutons have cooled, place them in a large bowl. 3 Meanwhile, toast the fennel seeds in a small pan over medium heat 2-3 mins, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds in a mortar. Heat a large sauté pan over high heat for 2 mins. Add 2 tbsp olive oil and the pancetta.

Sauté, stirring with a wooden spoon, 1-2 mins. 4 Turn the heat down to medium, add the rosemary sprig and the chilli and let them sizzle in the pan a minute. Add the onion, fennel, fennel seeds, and thyme. Season with 1/4 tsp salt and a few grindings black pepper. 5 Sauté about 8 mins, until the vegetables are lightly caramelized. Stir in the lemon zest and pour the whole mixture over the croutons. Return the pan to the stove over high heat and pour in the white wine. Bring the wine to a boil and reduce by 3/4. Add the chicken stock and bring to a boil. Pour the hot liquid over the stuffing and toss well to combine. 6 Wipe the pan out with paper towels and return it to the stove over medium heat. Swirl in 2 tbsp butter and when it foams, add the chestnuts. Sauté 4-5 mins until the chestnuts are golden and sizzling in the butter. Season with a pinch of salt and pepper and add to the stuffing. Stir to combine and taste for seasoning. Add the egg and parsley. Toss well and put the stuffing in a pretty ceramic baking dish or casserole. Cover with foil and bake 30 mins. Remove the foil and top the stuffing with 2 tbsp butter, cut into small cubes. Return the stuffing to the oven and cook about 15 mins, until crispy on top.

Suzanne Goin is a chef and restaurateur from Los Angeles, California. As a restaurateur, she runs four restaurants in the Los Angeles area: The A.O.C., Lucques, and Tavern, which she runs with partner Caroline Styne, and The Hungry Cat, where she shares duties with her husband, David Lentz. As an award winning chef, she was named as one of Food & Wine Magazine's "best new chefs of 1999" and was nominated for James Beard awards in 2003 and 2005. Her restaurants have been praised by Gourmet magazine, Bon Appétit and Los Angeles Times (which awarded Lucques three stars). In 2006 Goin won the James Beard award for Best Chef: California.

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CHRISTMAS ENCHILADAS . . . British author Joanne Harris and her daughter Anouchka share their Christmas Enchiladas. “This isn’t a dish most people associate with a

traditional Christmas, but it’s one of our own traditions. It’s ridiculously easy to make, and goes well with every one of our favourite movies”. INGREDIENTS To make four Four soft tortilla wraps Mushrooms, onions, peppers, chopped 1 packet Quorn chunks (optional) 1 packet grated cheese 1 tin chopped tomatoes 1 tin of bean soup Chillies (dried) to taste 1

Grease an ovenproof dish

2 Fry the vegetables in a tablespoon of oil. 3 Add the chopped tomatoes and the bean soup to make a thick sauce, with as much chilli as your taste buds can take (in my case and Anouchka’s, this comes to about a heaped tablespoonful). 4 Add the Quorn and cook gently for about 10 mins.

Note: Try to avoid setting your tortillas on fire (it helps if you don’t leave them on the top of the stove while you’re dealing with the filling). 5 Fill the tortillas with the mixture and roll. Use any remaining filling as a topping over the tortillas. 6 Top with grated cheese and (if you’re feeling brave) more dried chillies. Bake in a hot oven for about 25 mins.

Joanne was born in Barnsley in 1964, of a French mother and an English father. She was a teacher for 15 years, during which time she published 3 novels; The Evil Seed (1989), Sleep, Pale Sister (1993) and chocolate (1999), which was made into an Oscar-nominated film starring Juliette Binoche and Johnny Depp. Since then, she has written 8 more novels; Blackberry Wine, Five Quarters of the Orange, Coastliners, Holy Fools, Gentlemen and Players, The Lollipop Shoes and Runemarks, and most recently Blueeyedboy which was published in March 2010, plus; Jigs & Reels, a collection of short stories and, with cookery writer Fran Warde, 2 cookbooks; The French Kitchen and The French Market. Her books are now published in over 40 countries and have won a number of British and international awards.

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VEGETARIAN NUTROAST . . . Born in Bishop's Waltham and brought up in Waltham Chase, English actress Amanda Holden presents her favourite Christmas recipe - Vegetarian Nutroast. INGREDIENTS preparation time: 30 mins Cooking time: 45 mins Serves 8 200g red split lentils 450ml good vegetable stock 100g (4oz) pecan nuts 100g (4oz) hazel nuts 60g (2 1/2oz) cashew nuts 25g (1oz) unsalted butter 5 shallots, peeled and finely chopped 2 garlic cloves, peeled and chopped 100g mushrooms, chopped 1/2 tsp English mustard powder 1 bay leaf 1 tbsp basil 1 tbsp paprika 2 large eggs, beaten 150g (5oz) strong cheddar 1 tbsp tomato puree Salt & pepper 1 Rinse the lentils in a sieve under cold running water. Drain, then tip into a saucepan. Add the stock and bay leaf and bring to the boil. 2 Reduce the heat to a gentle simmer, then cover and cook for 30 mins until the lentils are soft and pulpy and the stock has been absorbed. Stir once or twice towards the end to prevent the lentils sticking. Discard the bay leaf. 3 While the lentils are cooking, gently toast the nuts in a dry frying pan over a medium heat, stirring gently until golden. Allow to cool then pulse in a food processor until finely chopped, but do not let the nuts turn into a powder.

4 Melt the butter in a small frying pan and saute the shallots and garlic for 5 minutes or until soft. 5 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. 6 Grease a 2lb loaf tin, line the base with greaseproof paper, then grease again.

In a large bowl, combine the nut mixture with all the remaining ingredients. Season well with salt and freshly ground black pepper. Mix well. 7

8 Put mixture into the prepared tin patting down firmly and bake for 45 mins or until firm and golden. Leave to cool slightly, then turn out on to a serving plate and remove the baking parchment.

Amandaâ&#x20AC;&#x2122;s first tv appearance was as a contestant on the UK game show Blind Date in 1991, since which she has become a familiar face on British tv. Amanda is well known for her role in the ITV drama Wild at Heart as Sarah Trevanion. She is also known for being a judge on Britain's Got Talent. She has also appeared on various British comedy and drama series such as Smack the Pony, EastEnders, Hearts and Bones, Cutting It and as a co-star with Harry Enfield in comedy series Celeb. In January 2010, Amanda started a new three-part show called Amanda Holden's Fantasy Lives.

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CREAMED SPROUTS WITH CHESTNUTS . . . Celebrity chef Prudence Leith, OBE shares the answer for families who don’t like sprouts! - Creamed Sprouts with Chestnuts. INGREDIENTS Tin or vacuum pack of sprouts Chestnuts Garlic crushed White sauce Pepper and salt Grated nutmeg

1 Buy the sprouts ready peeled and cooked (but not sweetened) in a tin or vacuum pack. Boil the sprouts until tender but still bright green. Swish under cold water to “set” the colour, then drain well and chop in a food

processor or by hand. Dab with kitchen paper to dry off. 2 Chop the chestnuts roughly and toss in a pan with a little butter and crushed garlic. 3 Mix the sprouts 50:50 with a hot white sauce and flavour with pepper, grated nutmeg and a little salt. Tip into a dish and top with the chestnuts.

To Prepare in Advance: 1 Proceed as above but only mix the sprouts into the sauce when the sauce has cooled to tepid. Put into a serving dish.

2 When serving, reheat sprouts in the microwave and the pan of garlic-y chestnuts on the hob. When the spouts and sauce are hot, add the chestnuts and serve.

Locally established in 1982 and still independent 30 High Street, Botley, Southampton SO30 2EA botley@clarkemews.co.uk Tel: 01489 797377

www.clarkemews.co.uk 23

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TOMATO JELLY RING . . . The world’s most beloved children’s author Roald Dahl died on 23 November 1990. In the last year of his life, in between bouts of illness, he worked on a cookery book, (Roald Dahl’s Cookbook), with his wife Felicity, this recipe which he adapted from Arabella Boxer is an ideal Christmas or party buffet dish. INGREDIENTS Tomato Jelly Ring: 2x 14oz cans peeled tomatoes 1 pt chicken stock 6 slices of onion 2 stalks of celery 4 stalks of parsley 2 bay leaves 10 peppercorns 1 tsp sugar Large pinch cayenne pepper Salt and pepper to taste 1oz gelatine Egg Mix: Chopped hard-boiled eggs Little cream 1 tbsp finely chopped chives Cucumber Mix: Diced cucumber Cooked peeled prawns 2.5fl oz cream or yoghurt 2 tsp olive oil 1 tsp lemon juice Salt and pepper to taste Cayenne pepper to taste

1 Put all the tomato jelly ingredients except the gelatine in a pan and bring slowly to the boil. Cover and simmer gently for about 20 mins. 2 Remove bay leaves, liquidize and pass through a sieve. There should be 1 and a half to 2 pints. Season well. 3 Dissolve the gelatine in enough warm water to make the sieved liquid up to 2 pints and strain into it. Mix well. 4 Pour into a ring mould and chill, while you make the filling mix.

To serve, dip the mould into hot water for a few seconds and then turn out on to a plate and fill the centre with the egg mix or the diced cucumber and prawn mix. 24

Roald Dahl loathed Christmas, he wrote: ‘Christmas is for children. Sixtyfive and seventy years ago, when I was small, Christmas was entirely a family affair and very wonderful it was. The stocking was always hung at the end of the bed the night before and the next morning it would be filled with simple things like an orange, some nuts, a tiny model Dinky car, a puzzle, some pencils and perhaps even a fountain pen. The main presents, never very expensive or elaborate, were wrapped up under the Christmas tree, and they were nearly all from the family. The toys were clockwork and we loved them. The Meccano sets were made of metal, not plastic. The jigsaw puzzles were cut from wood, not cardboard, the teddy bears were of wool, not the poly-something-or-other, and the china dolls had eyes that shut when you laid them down. Nowadays all toys are battery-run, with remotecontrol gadgets and complex electronic mechanisms that go wrong after a week. Everything is expensive and full of silicon chips. Basically Christmas has become an obscene festival, a bonanza for shopkeepers’.

Recipe reproduced by kind permission from Roald Dahl's Cookbook by Felicity and Roald Dahl, published by Penguin Books. Copyright © The Estate of Roald Dahl and Felicity Dahl 1991. Photographs © by Jan Baldwin. Illustrations © by Quentin Blake.

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DEBBIE’S CHRISTMAS EVE . . . Tv, radio and stage performer Debbie McGee shares her ideal Xmas Eve Menu - Sole with Bananas followed by Oranges in Grand Marnier. INGREDIENTS Serves 4 Main Course: Sole with Banana 4 x skinned sole fillets 1 x banana peeled 8 tbsp single cream 2 tbsp breadcrumbs 2 tbsp of parmesan cheese 2 tbsp parsley Butter Salt and pepper Dessert: Oranges in Grand marnier 4 Oranges 225g caster sugar 65ml cold water 4 tbsp of grand marnier 2.5cm cinnamon stick

Main Course: 1 Heat the oven to 180ºC, 350ºF or Gas Mark 4. Lightly butter an oven proof dish, large enough to take the four sole fillets. 2

3 Lay the sole fillets in it with a quarter of banana on each. 4 Pour the cream over them and bake in oven for 15 mins or until fish is cooked. 5 Mix together the cheese, breadcrumbs and parsley.

place under a hot grill for a few minutes until browned. 7 Serve with wild rice and broccoli.

Dessert: 1 Peel oranges. 2 Heat the other ingredients in a saucepan and when the sugar has melted add the orange slices. 3 Poach for about 5 minutes, then let them go cold in the syrup - serve and eat.

6 When fish is cooked sprinkle the breadcrumb mixture over each fillet and

Debbie McGee (born 31 October 1958) is a former ballet dancer and, for three years, she was artistic director of her own ballet company. She is best known as the wife and assistant of magician Paul Daniels. Daniels regularly referred to McGee on his TV shows as "The lovely Debbie McGee", a phrase that entered popular culture as a stereotype for magicians' assistants. She currently presents a Sunday morning show for BBC Radio Berkshire. 26

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THE ALTERNATIVE CHRISTMAS MENU . . . Fed up of turkey and Christmas puddingâ&#x20AC;Ś well why not break the rules and try something a bit different this year? To help you put a new twist on Christmas dinner Celebrity chef Paul Rankin came up with a menu to tempt us away from tradition. INGREDIENTS

INGREDIENTS

Spiced Carrot Soup 2.5 Kg Carrots 3 onions Zest of 2 limes 1 bunch of parsley Stalks 3 or 4 sprigs thyme 3 cloves garlic 2 whole red chillies 1 x 3cm piece of ginger Bunch coriander stalks 3 tbsp cumin seeds 8 tins of coconut milk Chicken stock Coriander leaf

Serves 6

Roast onions and carrots in a pan until they begin to brown. Then add lime zest, parsley, thyme, coriander, ginger, garlic and toasted cumin seeds. Sweat for another 10 minutes on a reduced heat. 1

Add chicken stock (to consistency) and bring to the boil. Then simmer for around 20-30 mins until cooked out. Before buzzing add 1 bunch coriander leaf and the cooked milk. Adjust seasoning. 2

Loin of Venison with Bacon and Irish Whiskey Cream 500g Boneless venison loin, well trimmed 12 rashers streaky bacon 1 tbsp vegetable oil 1 tbsp butter Spice Mixture: 6 juniper berries 2 whole cloves 1/2 tsp dried thyme 2 tsp whole black peppercorns 1/2 tsp salt The Sauce: 250ml brown chicken stock 120ml double cream 5 tbsp Irish whiskey

1 Grind the spices together in a mortar and pestle or a small coffee grinder. 2 Slice the venison loin into 12 even sized medallions and sprinkle the meat evenly with the spice mixture.

Drizzle 2 tbsp. Irish whiskey over them. Wrap each medallion with a slice of streaky bacon around its circumference, and fix it in place with a cocktail stick. 3 Fry the medallions over high heat in a heavy based fry pan with the oil and butter. Fry for about 2 minutes on each side, then turn each medallion on to its side to crisp up the bacon a little. When all the bacon is lightly crisped all round, pour off any excess fat, and add the remaining whiskey into the pan, and carefully ignite it to flambĂŠ the venison. 4 Remove the meat, and allow it to rest in a warm place while finishing the sauce. Add the stock to the pan and boil over high heat until the sauce consistency preferred is reached. Add the cream and return to the boil. 5 Place two of the medallions in the centre of warmed plates, and pour the sauce around. Serve with something like roast vegetables.

INGREDIENTS Serves 6 Sticky Toffee Pudding with a Bushmills Butterscotch Sauce 75g unsalted butter 150g sugar 2 eggs, broken 100ml milk 1 tsp vanilla essence 1 tbsp coffee essence 200g fresh dates, stoned, and finely chopped 175ml boiling water 175g self raising flour 1 tsp baking soda Butter scotch sauce: 3 tbsp unsalted butter 8 tbsp light brown sugar 200ml whipping cream 200ml Bushmill’s whiskey 1 tbsp vanilla essence

Preheat the oven to 180ºC (170ºC for a fan oven). 1

2 Pour the boiling water over the chopped dates, and set aside to soak, and cool. Sift the flour and the soda together. Add the essences to the milk.

3 Cream the butter and sugar together on the mixer until light and fluffy. Add the eggs slowly, waiting until it has been incorporated each time, before adding more. 4 Take the bowl off the machine, and alternatively, fold in by hand, the flour, and the milk. Lastly, pour in the date mixture. The mix will be rather light and runnier than a cake batter. Ladle into greased individual moulds, and place on a baking sheet in the center of a moderate oven. Bake for 30 minutes approx., until they are firm, and starting to pull away from the sides of the moulds. Remove from oven, turn out on to a wire rack to cool. 5 To make the sauce, put the butter in a medium sized saucepan, over medium high heat. When the butter is bubbling, add the brown sugar. Stir together for about 3 minutes, until the sugar has disolved, and the whole mass is foaming, and bubbling. Carefully, pour in the cream

followed by the Bushmill’s, and turn down the heat. Let it all come together, and boil for about another minute or two, and remove from heat. Add the vanilla essence. Allow to cool slightly. 6 To serve, place the puddings on to warmed plates, and ladle a generous spoonful of the sauce over. A dollop of whipped cream will top it off perfectly. If wrapped in cling film, these puddings keep well for a couple of days, and they can be reheated in the microwave in just a minute or two.

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THE CHRISTMAS DAY DINNER . . . CHRISTMAS DAY TIMINGS FOR THE FEAST Up to two days ahead Make the smoked paprika, garlic and clementine butter. (If you are making the chestnut stuffing, too, roast the garlic for this at the same time.) Make the gravy base, the cranberry sauce and the bread sauce. Both the stuffings can be made and rolled into balls. The chipolatas can be wrapped in chorizo, too. Keep everything, covered, in the fridge.

Cookery Teacher Alex Mackay presents Turkey with all the Trimmings, it is simple, sophisticated and guaranteed to impress your guests.

On the day Remove the turkey from the fridge a couple of hours before you want to roast it. Prepare the turkey for roasting and preheat the oven to 180°C, fan 160°C, gas 4. 10.30am Put the turkey, breast-side down into the oven to roast for 2 hours, then turn it breast-side up and roast for 25 mins. Spread the remaining butter over the top and roast for 10 mins more. When ready, remove the turkey from the oven and leave it to rest (this is the perfect time to cook roast potatoes). Increase the oven temperature to 200°C, fan 180°C, gas 6. 12.45pm Cook the stuffing balls and chipolatas. Finish off the gravy and reheat the bread sauce, adding a little milk to thin it down, if necessary. 1.15-1.30pm Carve the turkey and serve with the stuffing balls, chipolata and chorizo rolls, and the bread and cranberry sauces.

INGREDIENTS Roast Bronze Turkey with Smoked Paprika, Garlic and Clementine Butter Prep time: 20 mins Cook time: 2 hours 55 mins, plus up to 1 hour resting Serves 12 1 x 6kg bronze turkey with giblets 1 tbsp vegetable oil

The flavours of this turkey recipe are sweet and smoky. Even if there are only a few of you for Christmas, I would suggest roasting a whole bronze turkey instead of a 30

crown. This way, you will get a good balance of breast meat, crispy skin, rich leg meat and lots of gravy, and the turkey will make a spectacular centrepiece for your table. And there will be plenty of leftovers for snacks, sandwiches and salads. 1 Remove your turkey from the fridge a couple of hours before you want to roast it. 2 Preheat the oven to 180°C, fan 160°C, gas 4.

• Turn to page 32

Photographs by Philip Webb Recipes first published in Sainsburyâ&#x20AC;&#x2122;s Magazine 31

• From page 30

THE CHRISTMAS DAY DINNER . . .

To make the smoked paprika, garlic and clementine butter, bring a pan of salted water to the boil, add the garlic and boil for 2 mins. Drain, toss the garlic with the olive oil, wrap in kitchen foil and roast for 20 mins. 3

4 Place the butter, thyme leaves and smoked paprika in a medium bowl. Grate the zest of the clementines over the top and set the whole fruits aside for the turkey. As soon as the garlic is cool enough to handle, peel it and, using the back of a fork, squash the cloves into the butter. Add a pinch of salt and stir to combine. 5 For the gravy base, heat the tablespoon of vegetable oil in a large saucepan and fry the giblets and onions for 5 mins until golden. Pour over the port, bring to the boil and reduce, uncovered, by two thirds over a high heat – this will take about 10 mins. Add the chicken stock (or water) and soy sauce. Bring to the boil, lower the heat and simmer, uncovered, for 1 hour. Strain the gravy through a sieve into a medium saucepan and discard the giblets and onion. 6 Pat the turkey thoroughly dry with kitchen paper, inside and out. Rub the breast with 1 tablespoon of vegetable oil. Spoon half of the smoked paprika butter into the turkey’s cavity, cut the reserved clementines in half and put them in, too, for extra flavour. Rub salt all over the bird. 7 Put the turkey, breast-side down, into a roasting tin and roast on the centre shelf of the oven for 2 hours.

Carefully turn the turkey over so its breast is facing upwards, and roast for another 25 mins. 8 Smother the remaining butter over the top and roast for 10 mins more. Remove from the oven and leave the turkey to rest somewhere warm on a carving board, covered with kitchen foil, for at least 30 mins (up to an hour is fine). Leave the juices in the tin to settle, then discard the fat (a baster is best for this) but keep the juices. 9 To finish the gravy, bring the port gravy base to a simmering point and mix the cornflour with 3 tablespoons of cold water. Stir the cornflour into the hot gravy. Bring back to the boil, stirring constantly and boil for 30 secs. Season well with salt, turn off the heat and stir in some of the turkey juices. Once the turkey has

rested, transfer it to your serving dish or carving board, decanting any of the juices that are released during resting to the gravy pan. Serve the turkey with one or two stuffings, the Chipolata and chorizo rolls and vegetables of your choice.

INGREDIENTS For the Smoked Paprika, Garlic and Clementine Butter 3 cloves garlic 1 tsp extra virgin olive oil 125g soft butter 1/2 15g pack thyme, leaves 1/2 tsp sweet smoked paprika 2 clementines For the Port Gravy 1 tbsp vegetable oil Turkey giblets 2 large onions, peeled and chopped into 3cm chunks 350ml port 900ml chicken stock/water 2 tbsp soy sauce 1 tbsp cornflour, plus 1 tsp extra

INGREDIENTS

Smoked Paprika and Fig Stuffing Makes about 30 balls Prep time: 25 mins Cook time 30 mins Do ahead - make up to 2 days ahead, keep chilled

Chipolata and Chorizo Rolls Makes 24 Prep time: 10 mins cook time” 40 mins Do ahead - make up to 2 days ahead, keep chilled

Chestnut, Thyme and Roast Garlic Stuffing Makes about 30 balls Prep time: 20 mins Cook time: 50 mins Do ahead - make up to 2 days ahead, keep chilled

2 x 500g packs sausagemeat 100g white breadcrumbs, plus a little extra for rolling 2 large egg yolks 250g ready-to-eat dried figs, stalks discarded, chopped into small pieces 1 tsp sweet smoked paprika Vegetable oil, for greasing

Preheat the oven to 200°C, fan 180°C, gas 6. 1

2 Mix together all the ingredients except the 50g breadcrumbs, season and roll into golf-size balls. Scatter the balls with a few extra breadcrumbs as you go to avoid sticking. Place on a large, oiled baking tray and cook for 30 mins.

24 pork chipolatas or cocktail sausages 3 x 70g packs chorizo slices You will also need: 24 cocktail sticks 1 Preheat the oven to 200°C, fan 180°C, gas 6. 2 Wrap each chipolata with 2 slices of chorizo and secure with a cocktail stick, so they don’t unwrap during cooking. 3 Place on a baking tray in a single layer – don’t pack too tightly – cover with foil and cook for 20 minutes. Remove the foil, drain the fat and transfer the chipolatas on to a rack in the tray, and cook for a further 15-20 mins.

10 large cloves garlic 1 tbsp olive oil, plus 1 tsp, plus extra for greasing 2 medium onions, peeled and roughly chopped 410g tin chickpeas, drained 200g roasted chestnuts 435g tin chestnut purée 175g white breadcrumbs, plus a little extra for rolling 1 large egg 15g pack thyme, leaves Grated zest 3 clementines 1 Preheat the oven to 200°C, fan 180°C, gas 6. 2 Bring a pan of salted water to the boil, add the garlic and cook for 2 mins. Drain, toss with the teaspoon olive oil, wrap in foil and roast for 20 mins. 3 Meanwhile, in a saucepan, soften the onion in the tablespoon of olive oil, covered, for 6-7 mins. Remove the lid, turn up the heat and fry, stirring, for 3 mins until golden. Set aside. Peel the garlic and place in a food processor with the chickpeas and chestnuts and pulse to roughly chop. 4 Add the chestnut purée, breadcrumbs, egg, thyme, clementine zest, onion and seasoning and whiz just long enough to combine. Roll the stuffing into golf-size balls, scattering with breadcrumbs as you go to avoid sticking. Place on a large, oiled baking tray and bake for 30 mins.

• Turn to page 34 33

• From page 33 Heat 1 teaspoon of olive oil in a medium saucepan and gently fry the garlic, cut-side down, for 30 seconds–1 min, until lightly browned.

THE CHRISTMAS DAY DINNER . . .

2 The glorious aroma will tell you when it’s done. Pour over the milk and 4 tablespoons of oil. Add the onion, bring to the boil and take off the heat. 3 Cut the bread into small cubes. Bring the milk back to the boil and add the bread.

Simmer gently for 20 mins until the sauce is creamy and thick, then discard the garlic (don’t worry if you can’t find it). Add the clementine (or orange) zest and juice. 4

5 Season with salt. If the sauce becomes too thick, just thin it with a little more milk.

INGREDIENTS

Bread Sauce Serves 12 This is a tangy take on classic bread sauce. Prep time: 10 mins Cook time: 25 mins Do ahead - make up to 2 days in advance and gently reheat with a little extra milk. Can be frozen

Cranberry and Roast Clementine Sauce Serves 12 The barbecued flavour of roast clementine juice sets the cranberries alight. Prep time 5 mins Cook time: 40 mins Do ahead - make up to 2 days ahead, keep chilled. Can be frozen

1 large clove garlic, peeled and halved 4 tbsp olive oil, plus 1 tsp 1 x 568ml carton whole milk 1 large onion, peeled and very finely chopped 5 thick slices white bread, crusts discarded Grated zest and juice 1 clementine or small orange

500ml cranberry juice 500g fresh cranberries (or use frozen, defrosted) 150g caster sugar 1 tsp vegetable oil 3 clementines, halved, plus grated Zest 1 clementine

1 Preheat the oven to 180°C, fan 160°C, gas 4. 2 Pour the cranberry juice into a large saucepan and reduce by two thirds over high heat. This will take 5-7 mins. 3 Add the cranberries and sugar, bring back to the boil and simmer gently for 30 minutes until it has the consistency of thin jam. 4 Meanwhile, heat the oil in an ovenproof frying pan, add the clementines, cut-side down, and fry for 1 min. 5 Transfer to the oven and roast for 10 mins. 6

Set aside.

7 To finish the sauce, squeeze in the roast clementine juice, bring back to the boil for 30 seconds, sprinkle the zest over the top and transfer to a bowl until ready to serve.

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CHRISTMAS PUDDING SOUFFLÉS . . . Celebrity chef Nick Nairn presents one of his favourite Christmas recipes Christmas Pudding Soufflés. INGREDIENTS 1 level tbsp tinned custard 1 heaped tbsp good quality mincemeat 1 heaped tbsp good quality marmalade 1 egg yolk 2 egg whites Pinch cream of tartar Soft butter and castor sugar, to line moulds Icing sugar, to dust Vanilla ice cream, to serve 1 Preheat oven to 200ºC/ 400ºF/gas mark 6. 2 Lightly butter two 7.5 cm ramekins and dust them out with a little extra castor sugar. 3 Place the custard, marmalade, mincemeat and egg yolks into a bowl and mix well. 4 In a clean bowl whisk the egg whites and cream of tartar to soft peaks. 5 Lightly whisk one-quarter of the whites into the custard to loosen it slightly, and then carefully fold in the remainder. Make sure that you do not overwork the mixture – this is to ensure you do not knock out all the air previously whisked in. 6 Slide a baking sheet onto the middle shelf of the oven.

Spoon the mixture into the prepared ramekins, level 7

the tops and then run the tip of a knife around the inside edge of each dish to release the mixture. 8 Slide the ramekins onto the preheated baking sheet and bake for 10-12 mins until the soufflés are well-risen, browned and doubled in height but still slightly wobbly. 9 Serve warm with a dusting of icing sugar and some good quality vanilla ice cream.

Over the years Nick has brought his cooking into the public eye, from his first tv series, Wild Harvest, to cooking for the Queen in Great British Menu. He is a long-standing regular chef on Ready Steady Cook and more recently on Saturday Kitchen, and since 2008 has co-presented in a non-foodie role on BBC Scotland’s rural affairs programme, Landward. He recently went head to head with Aldo Zilli in the BBC’s Put Your Menu Where Your Mouth Is, and has also appeared on the BBC’s Easting in The Sun, as well as The One Show.

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TWICE BAKED CHRISTMAS PUDDING SOUFFLÉ . . . Michelin Star chef Nigel Haworth shares one of his favourite Christmas recipes - Twice Baked Christmas Pudding Soufflé, Baileys and Brandy Cream. INGREDIENTS Pastry Cream: 240ml Milk 15g Caster Sugar 25g Butter 35g Sieved Plain Flour Soufflé: 190g Christmas Pudding 160ml Egg white (5 eggs) 6 tsp Caster Sugar 50ml brandy 1 Small punnet raspberries 6 Mint leaves Baileys and Brandy Cream: 150ml Cream 3 tsp Butter 1 tsp Brandy 2 tsp Baileys 15g Sugar

Pastry Cream: 1 Place the milk and sugar in a pan and bring to the boil. In a thick bottom pan make a roux by melting the butter and adding the flour, cook for 1 min without colour. 2

3 Slowly add the boiling milk and sugar, stirring constantly until a smooth paste is formed. Remove from the pan and place into a clean bowl.

Soufflé: 1 In a bowl mix the Christmas pudding and brandy together, this will make a firm paste. Add to the hot pastry cream, mix in well and reserve. 2 Whisk the egg whites up to a soft peak, then slowly add the caster sugar a teaspoon at a time making sure the sugar is fully incorporated. 3 Fold the egg whites a little at a time into the Christmas pudding mixture (be careful not to knock the air out of the egg whites by over mixing).

5 Remove from the oven, allow to cool for 5 mins then carefully remove from the ramekins and place on silicon paper and refrigerate until required.

Baileys and Brandy Cream: 1 Preheat the oven to 180ºC. 2 Using a non-stick tray or a tray lined with silicon paper, place the soufflés on and cook for 6-8 mins until hot. 3 Take a large white plate, spoon on the Baileys and Brandy cream, add a few raspberries and a plus of mint. Dust with icing sugar. 4 When the soufflé is ready place onto the garnished plates and serve.

4 Line the ramekin dishes with butter and sugar and fill with soufflé mixture. Place in a bain marie and cook for 20 mins at 170ºC.

Nigel's reputation as a chef of great skill and finesse is also accompanied by a reputation for rustic and true "terroir". He is truly influenced by few and cooks with his own beliefs and his wonderful inventive style. On the back of this he was a founder member of the Chefs Sans Frontiers, which was a group of North West Chefs who flew the flag for the region in Paris, New York and Barcelona. 36

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THE BOTLEY PUDDING . . . The Botley and Curdridge Local History Society share the long lost Botley Pudding recipe. James Warner of Steeple Court, a local farmer and landowner, and soon to become the Lord of the Manor of Botley, resurrected the market in Botley in 1829 as a corn market and the following year as a cattle market. It was reported in the Hampshire Chronicle on 7th April, 1830 that the market was a great success '800 sheep and lambs were penned and there was also a

good supply of horses, horned cattle and pigs'. At the close of the market, the farmers would retire to the Dolphin Inn for dinner and traditionally, a dessert of a plum pudding which became known as the Botley Pudding. INGREDIENTS 1/2 lb (225g) suet 1/2 lb (225g) sugar 2 eggs beaten 1/2 lb (225g) breadcrumbs 1 lb (450g) raisins 1 teacup full of plain flour 1/2 pint (300g) of milk 1 tsp grated nutmeg 1 Mix all the ingredients together well and spoon into a lightly greased pudding basin. Closely wrap with a cloth and tie with string. 2 Place in a suitable pan, pour boiling water to halfway up the basin, cover with a lid and boil for three and a half hours, topping up the water to ensure it does not boil dry.

Botley is a historic village in Hampshire, England that obtained a charter for a market from Henry III in 1267. The area has been settled since at least the 10th century. Botley was the home of the famous journalist and radical politician William Cobbett, who described the village as the most delightful in the world. There is a memorial stone to William Cobbett in the village square 37

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THE DORCHESTER’S MINCE PIES . . . The Dorchester’s Executive chef Henry Brosi shares his famous Mince Pie recipe (requested in the thousands for Christmas by the Sultan of Brunei). INGREDIENTS Makes 20 pies For the Mincemeat: 100g shredded suet 100g mixed peel 200g raisins 400g brown sugar 200g currants 2g lemons, zested 10g ground mixed spices 150g brandy 75g sherry 300g grated apple 500g sweet pastry Egg white for brushing the tarts Caster sugar for sprinkling on the tarts

Photo by www.pinboardblog.com

For the Sweet Pastry: (sufficient for 60 mince pies) 750g soft flour 500g butter 250g caster sugar 125g whole egg You will need 20 tartlet moulds 6cm in diameter

For the Sweet Pastry: 1 Mix the butter and sugar thoroughly. Gradually mix in the eggs. 2 Using a slow speed on the food processor, add the flour. Mix to a smooth paste then allow to rest in refrigerator overnight before using.

For the Mincemeat: 1 Mix all the ingredients for the mincemeat together and leave to marinate for 1 week. Turn the mixture every 48 hours.

Roll the sweet pastry to a thickness of 2mm. 2

3 Line the tartlet moulds with the sweet pastry and fill to the top with mincemeat. 4 Cut out 20 tops (slightly smaller in diameter than the moulds) and press onto the top of each tart. Brush the tops with egg white. 5 Bake at 165ºC for 25 minutes. Remove from the oven and sprinkle with caster sugar.

Henry Brosi was appointed Executive Chef of The Dorchester in December 1999. In his capacity as Executive Chef, Brosi is in charge of one of the largest kitchens in London and oversees a brigade of over 100 full-time chefs. He is passionate about sourcing British ingredients of the finest quality. A strong supporter of the Rare Breed Survival Trust, Brosi has established relationships with small British specialist producers and breeders, and now has meat bred, slaughtered and hung to his exact specifications along with an organic garden that has vegetables also grown to Brosi's exact specifications.

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EASY MINCE PIES . . . English television presenter and singer Cheryl Baker shares her favourite Christmas recipes - Mince Pies. INGREDIENTS 4oz self-raising flour 10oz plain flour 8oz butter 2 egg yolks 2oz icing sugar 1 jar mincemeat 2 heaped tbsp flaked almonds 1 finely chopped apple Half cup orange or apple juice

Preheat oven to gas mark 6/200ºC. 1

Rub butter into flour.

Mix in icing sugar.

Bind with egg yolks and form into ball. 4

5 Wrap ball of pastry in clingfilm or plastic bag and chill in fridge for 30 mins. 6 Lightly grease pie tins and cut out large circles for base and medium circles for lids*.

7 Mix flaked almonds, chopped apple and orange or apple juice into the mincemeat. 8 Place large circles of pastry into pie tin and add one dessert spoon of mincemeat mixture on top 9 Place medium circles of pastry on top and seal lids using a little water. 10 Brush

lids lightly with milk before baking and cut a tiny hole in top of each one and bake for 25 mins on top shelf of oven.

Cheryl with the first book ‘IN AT THE DEEP END’, in which she presented Chicken with 40 Cloves of Garlic - pg. 82

11 When golden brown on top, remove from oven and allow to cool before removing from tin.

*Some of my family prefer puff pastry lids, so I usually buy a ready-rolled pack of puff pastry and use it instead of the shortcrust pastry on some of the pies - ENJOY!

Cheryl is most famous for being a member of 1980s pop group Bucks Fizz, when they won the Eurovision Song Contest in Dublin in 1981. They went on to gain world-wide recognition with a string of hit records including three number ones, “Land of Make Believe”, “My camera Never Lies” and of course “Making Your Mind Up”. In 1984 she was asked to present the children’s television show, “How Dare You”, which set the ball rolling for her as a TV presenter. During the 90’s, Cheryl was on TV 6 days a week! All this, and she was still singing with Bucks Fizz. So, at the end of 1993, Cheryl stepped down from Bucks Fizz after twelve years to concentrate on her solo career. Cheryl reunited with Mike Nolan and Jay Aston, the three work together as “The Original Bucks Fizz”. They perform at major festivals throughout the UK and are regulars on the “Here & Now” tours. And yes – they still rip their skirts off!

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APPLE AND MINCEMEAT PUFFS . . . Leiths School of Food and Wine a London based cookery school teaching classic and creative cookery from beginner to professional level, share a different twist on a Christmas mince pie - Apple and Mincemeat Puffs. INGREDIENTS Preparation time: 10-15 mins Chilling time: 30 mins Cooking time: 15-20 mins Serves 4 500g puff pastry 1 egg, beaten with 1/2 tsp sugar 1/2 tsp ground cinnamon Grated zest and juice of 1/2 lemon For the Filling: 1 Bramley apple, peeled, cored and cut into 1 cm chunks 120g mincemeat To Serve: Crème Fraîche or Brandy butter 1 Preheat the oven to 200ºC/400ºF/gas mark 6 2 Mix the filling ingredients together in a bowl. 3 On a floured surface, roll out the pastry to the thickness of a £1 coin and cut out 4 equal squares, approx. 4 Put a generous spoonful of the filling mixture into the centre of each square.

5 Dampen the corners of the pastry with the egg glaze and bring them up to the centre, pinching the edges tightly to seal. 6 Place puffs on a baking sheet and brush with the remaining egg glaze. Chill for 30 minutes. 7 Bake in the oven for 15 – 20 minutes, or until well risen and golden brown. Serve immediately with crème fraîche or brandy butter.

www.leiths.com

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MINCEMEAT BRAMLEY CARAMEL . . . One of the UK’s best-known and respected cookery writers and TV cooks, Mary Berry, shares a Christmas favourite - Mincemeat Bramley Caramel. INGREDIENTS Use dessert or cooking apples, which ever you have at hand. 6oz (175g) self-raising flour 1 tsp baking powder 2oz (50g) caster sugar 2oz (50g) soft butter, at room temp 1 egg Grated rind of one lemon 1/4 pint (150ml) milk 1lb (450g) apples, peeled weight and sliced (tossed in a little lemon juice) 8oz (200g) mincemeat Topping: 2oz (50g) butter, melted 5oz (150g) Demerara sugar

1 Well grease a round 11” shallow ovenproof dish. Measure the flour, baking powder, caster sugar, margarine, egg, lemon rind and milk into a bowl. Beat well together until of a cake-like consistency.

for about 25-30 mins until the apples are deep golden and the sponge cooked. 4 Serve warm with crème fraiche or cream.

Spread the mixture on the base of the dish. Spoon the mincemeat over the top of the sponge and arrange the apples on top of the mincemeat. 2 Brush or drizzle over the melted butter and sprinkle with Demerara sugar. 3 Bake in the pre-heated oven at 200ºC/400ºF/Gas 6

Throughout the years, Mary has established her style as “family food”, with practical healthy recipes containing lots of fresh ingredients. Appearing on numerous TV and Radio programmes, she has shared her culinary secrets with the nation, and has written over 70 cookery books to date. Since then Mary has become a household name, hosting seven cookery series for Thames Television as well as several series for the BBC including Mary Berry at Home and Mary Berry's Ultimate Cakes, which were filmed at Mary’s home in Buckinghamshire. Mary continues to be a contributor for Radio and TV programmes. When Mary is not busy working as a broadcaster, she works with her daughter Annabel on the Mary Berry & Daughter Salad Dressings and Sauces, which they launched in 1994. 41

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MARRONS GLACÉS (GLACÉ CHESTNUTS) . . . Marrons glacés are chestnuts which are candied in a syrup solution and then dried. They are extremely popular in France, a nation of avid chestnut consumers, and they can be found in other regions of the world as well, especially during the holiday season. A true marron glacé takes several days to cook from start to finish, making it an expensive delicacy, although some people cheat on the cooking process; fans of this traditional French food claim to be able to taste the difference. The recipe for the marron glacé appears to have emerged in the 16th century, around Lyon. INGREDIENTS 1 kg of peeled chestnuts Lightly salted water 1 litre of water 2x heaped cups sugar 1 crushed vanilla bean

To make this dish, chestnuts are peeled and blanched to remove their fibrous membranes before they are soaked in a sugar syrup. The syrup and chestnuts are periodically heated to encourage absorption of the syrup, and when all of the syrup has evaporated or been absorbed, the chestnuts are dried. The finished product is a chestnut with an outer coating of sugar and a rich, candied interior. A marron glacé can be a delicious food as-is, and these candied chestnuts are also used as garnishes on desserts, especially during the holidays. To make Marrons Glacés: 1 Start by peeling around two and a half pounds (one kilogram) of chestnuts, and then blanch them in lightly

salted water to loosen their membranes. Peel the membranes off the chestnuts, discarding the water, and set them aside. 2 In a heavy saucepan, heat one litre of water along with two heaping cups of sugar and a crushed vanilla bean until all of the sugar has dissolved, and then simmer for five mins. 3 Add the chestnuts, bring the mixture to a boil, and cook for 10 mins. Then cover the saucepan and allow it to sit undisturbed for 12 hours. 4 After 12 hours, heat the mixture again, bringing it to

boiling for one minute and then covering the saucepan and allowing it to sit for 24 hours. 5 At the end of this time period, heat again, hold at boiling for a minute, cover, and let sit for 24 hours again. 6 Repeat this process until all of the syrup has been absorbed, and then lay the marrons glacés out to dry in a warm oven. 7 Allow them to cool completely, and then use as desired; after all this work, you can see why a single marron glacé can fetch a high price at a Parisian candy shop!

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CHOCOLATE/CHESTNUT TORTE WITH CHESTNUT CREAM . . . Celebrity chef Gordon Ramsay shares one of his favourite festive recipes -

'I know many of you will be buying in your puddings, but for a really special occasion, it's always worth making your own. In my experience, people really look forward to dessert - it's the grand finale and will certainly leave a lasting impression. This chocolate and chestnut torte is straightforward to prepare and can be made up to three days in advance.

Gordon with the first book ‘IN AT THE DEEP END’, in which he presented Hot Chocolate Fondant - pg. 179

INGREDIENTS 250g dark chocolate, 70% cocoa solids, broken into pieces 200g butter, diced, plus extra for greasing 150g cooked chestnuts, roughly chopped 100ml double cream 4 large eggs, separated 3 tbsp caster sugar 170g sweetened chestnut purée To Serve: 200ml double cream 3 tbsp sweetened chestnut purée 140g marrons glacés Icing sugar, for dusting 1 Heat the oven to 180ºC/ Gas 4. Grease and line a 25cm springform cake tin.

2 Melt the chocolate and butter together in a heat proof bowl, set over a pan of barely simmering water. Remove and cool slightly. 3 Put the cooked chestnuts in a small pan and pour over the double cream. Heat gently until the cream reaches scalding point. Remove and tip into a food processor. Blend until smooth. Leave to cool. 4 Beat the egg yolks and sugar together until pale and thick. Fold in the sweetened chestnut purée, the chestnut and cream purée and then the chocolate and butter mixture until smooth and evenly blended.

5 Whisk the egg whites to stiff peaks, fold into the chocolate and chestnut mixture, then spoon the mixture into the cake tin. Level the top, then bake for 20-25 mins or until the torte has just set, but still has a slight wobble in the centre. Remove from the oven and cool. 6 For the chestnut cream, softly whip the double cream, then fold in the sweetened chestnut purée and chill. To serve, crumble the marrons glacés over the top and dust with icing sugar. Cut into thin slices and serve with a dollop of chestnut cream.

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'SOFT AND GOOEY' CHOCOLATE PUDS . . . Tv presenter Suzi Perry says â&#x20AC;&#x153;here's a recipe for a lovely sweet that I

adore anytime of the year but especially as a treat for Christmas.â&#x20AC;? INGREDIENTS Serves 4 450g plain dark dessert chocolate Grated zest of 1 orange Juice of 3 oranges 50g butter 2 tbsp Grand Marnier, Cointreau or Cognac 4 medium egg yolks 2 medium egg whites For decoration: 1 orange cut into small shapes 4 tsp Grand Marnier

1 Break the chocolate into the top of a double boiler and add the orange zest and juice together with the butter. Heat the mixture over simmering water, stirring until the chocolate has melted. 2 Remove from heat and stir in 2 tbsp Grand Marnier, Cointreau or Cognac.

Combine the egg yolks in a large bowl and beat together well. Strain the chocolate mixture through a sieve on to the egg yolk mixture and beat with a small electric whisk. Allow the mixture to cool 3

dishes, cover and chill for about 2 hours until set. 6 Just before serving, thinly slice the whole orange and arrange on top of each dish. Pour 1 tsp of liqueur on each of the dishes. 7 Serve immediately (if you haven't already eaten the mixture as you've been going along) with tiny biscuits.

This is a perfect pud if you are dieting!!!!!!

Suzi is the first female to present motorcycle racing in the world. She is now known as a motor sports correspondent, reporting on motorcycle racing for BBC News and also appears in other sports-related programmes, including Wimbledon, The Boat Race, The London Marathon, Royal Ascot and The Great North Run. She appeared on the 2002-2003 revival of Treasure Hunt, where she took the 'skyrunner' role made famous by Anneka Rice. She also helped to present the 2004 Olympics in Athens. Her other shows include Housecall, Superstars, City Hospital and Holiday. Suzi currently presents Moto GP for the BBC, and since 2004 has been a copresenter for Five's The Gadget Show, a hi-tech weekly programme, alongside Jason Bradbury, Jon Bentley and Ortis Deley. She was covered by Gail Porter whilst she recovered from an ectopic pregnancy. She returned to The Gadget Show in August 2009.

4 In a clean bowl, beat the egg whites until stiff but not dry and using a spatula, gently fold the whisked whites into the chocolate mixture 5 Pour mixture into 4 individual 5 fl oz glass

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EASY/CHEAT CHOCOLATE TRIFLE! . . . British actress Julia Hills shares an easy Chocolate Trifle recipe.

â&#x20AC;&#x153;I first made this dessert up one Christmas when I was trying to use up some left over chocolate sponge cake and some cream liqueur that was unlikely to be drunk! However, it was such a success and so simple to make that it has become a stalwart of Christmas tea timeâ&#x20AC;?. INGREDIENTS 1 packet chocolate Swiss Roll cake 1 carton chocolate custard 1 packet of chocolate chips 1 small carton of whipping cream Cadburys Flake 2 tbsp of Baileys (or other brand) cream liqueur 1 Slice the sponge cake into a large bowl or trifle dish. 2 Add the liqueur and mix it all up. 3 Add the chocolate chips for texture. 4 Pour the custard over the top and allow to settle in the fridge. 5 Whip up the cream and then spread it over the chilled custard.

Julia Hills is known for being a member of the cast of the Channel 4 late-night comedy sketch show Who Dares Wins in the 1980s. She also played the character of Rona, the man-hungry neighbour, in eight series of the BBC hit sitcom 2point4 Children.

5 Sprinkle the top of the cream with crushed chocolate flake.

Julia is a former member of the Royal Shakespeare Company where she played many leading roles including Sally Forth in the premiere of Peter Nichols' musical Poppy. Perdita in The Winters Tale and Diana in Alls Well That Ends Well directed by Trevor Nunn. Julia was part of the original Calendar Girls cast with Lynda Bellingham from September 2008 - July 2009.

Delicious!

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CHOCOLATE AND BAILEYS CHEESECAKE . . . Year 3/4, Class CG student Grace Latter presents one of her favourite Christmas party recipes - Chocolate and Baileys Cheesecake. â&#x20AC;&#x153;This is a

really easy dessert to prepare in advance and Mum tells me it is a good excuse to buy a bottle of Baileys, or a good way to use up the last of a bottle if you have any left after Christmas! INGREDIENTS Serves 12 For the Base: 175g digestive biscuits 50g chopped hazelnuts 15g dark brown soft sugar 100g unsalted butter, melted For the Filling: 250g plain chocolate 100g icing sugar 350g full fat soft cheese 450ml double cream, whipped until fairly thick 40ml Baileys 1 Lightly grease a 23cm loose bottom tin. 2 Process the biscuits, hazelnuts and brown sugar and add to the melted butter.

smooth and then fold in the whipped cream.

3 Press into the tin and chill while you make the filling. 4 Melt the chocolate over a pan of simmering water, or in the microwave. 5 Heat the icing sugar and cream cheese together until

ÂŠ KristensRaw.com 46

6 Remove from the heat and fold this mixture into the melted chocolate and add the Baileys. 7 Spoon this mixture over the biscuit base, level the surface and chill for at least 2 hours. Delicious if served with red berries and a bit more cream!

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POMEGRANATE PUDDING . . . Celebrity chef Lesley Waters shares an alternative to Christmas pudding.

“If it isn’t your thing, try this sublime alternative Pomegranate Pudding”. INGREDIENTS Serves 8/10 200mls double cream 2 large egg yolks 85g vanilla sugar 600g good quality cream cheese 55g soft unsalted butter 100g dark chocolate, chopped 1 pomegranate, deseeded and drained - use seeds. Griddled figs to serve 1 x tall flower pot, lined with a j-cloth

1 Place the cream in a saucepan and bring to the boil. 2 In a bowl whisk together the egg yolks and sugar until creamy and pale. Remove the hot cream from the heat and pour over the eggs and sugar whisking continuously. 3 Return the custard to a clean pan and cook over a gentle heat, stirring continuously until the custard has thickened (do not allow to boil!) Transfer the thickened custard to a large mixing bowl and allow to cool.

5 Spoon the mixture into the prepared pot and level the top. Fold the excess j-cloth over the top and cover with clingfilm. Chill the pudding for at least 6 hours or overnight if possible.

4 Beat the cream cheese and butter together, then gradually beat in the cooled custard. Gently fold in the chocolate and pomegranate seeds.

6 To serve, turn out the pudding onto a large serving plate. Top with some of the figs and juice. Hand the remaining figs separately and serve at once.

Lesley Waters with the first book ‘IN AT THE DEEP END’, in which she presented Cider Baked Apples with a Maize Crust - pg. 170 Ready Steady Cook, Great Food Live and This Morning, Lesley is also a former Head Tutor of Leith's School of Food & Wine, author of several Cookery Books, a qualified Fitness Instructor and a mother of two! Lesley likes to cook seasonal food when ever possible and her simple, modern style creates dishes that are easy to recreate with stunning results. Lesley runs her own cookery school in West Dorset.

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CHRISTMAS BAKED ALASKA . . . Celebrity chef Paul Heathcote, MBE shares one of his favourite Christmas recipes - Christmas Baked Alaska. INGREDIENTS For the Brandy Syrup: 100ml water 100g caster sugar 3 measures of Brandy For the Alaska: 10cm ready made sponge 250g caster sugar 50ml water 1 tub of really good vanilla ice-cream 200g Christmas pudding 4 egg whites Few drops of lemon juice 1 First make the syrup by boiling the water, sugar and brandy until all the sugar is dissolved, place to one side and allow to cool. 2 Slice the sponge into three circles and place one slice onto a baking tray that will fit into a freezer. Cut the remaining two circles into quarters (you should have 8 pieces). 3 Place the 250g of caster sugar in a pan with the 50ml of water and bring to the boil, remove from the heat when the sugar is dissolved. 4 Place the Christmas pudding in a large bowl and warm slightly by placing in a microwave for 20 seconds, mash the pudding up and add the ice-cream and mix well. Place all the Christmas pudding ice-cream into the centre on the sponge.

5 Use the quarter sponges and surround the ice-cream until it is completely encased and drizzle over the brandy syrup. 6 Place in the freezer until you have made the meringue meanwhile turn the oven to 200ºC degrees. 7 Place the egg whites in a bowl and whisk on high speed, add the few drops of lemon juice then slowly pour in the warm sugar syrup and whisk until the egg whites are at “peak” and stand up on the whisk.

With a palate knife spread the meringue all over the sponge, place in the oven and bake until golden brown and serve. 8

Paul Heathcote was appointed MBE in last years Queen's Birthday Honours list. Paul Heathcote has been honoured for his services to the hospitality industry in north-west England. He picked up the honour on 17th November 2009. Commenting on his appointment he said: “I’m surprised but quietly delighted; its like joining a club of some remarkable people. However I would personally like to thank all the staff who have helped to contribute towards this MBE.”

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CHRISTMAS ICE-CREAM PLUM PUDDING . . . One of Australia’s leading chefs Luke Mangan shares one of his favourite Christmas recipes - Ice-Cream Plum Pudding. INGREDIENTS 1 litre good-quality vanilla ice cream 1/2 cup toasted almond slivers 1/2 cup chopped red and green maraschino cherries 1/2 cup sultanas 1/2 cup dried mango, chopped 1 cup mixed peel 1 tbsp ground cinnamon 1 tbsp ground nutmeg 1 tbsp ground ginger 50ml Baileys Irish Cream 50ml Cointreau 100g dark chocolate, melted, to serve

1 Allow the ice cream to soften slightly.

5 Tightly wrap and place in the fridge and apply weights on top.

2 Tip it into a large bowl and add the almond slivers, cherries, sultanas, dried mango, mixed peel, cinnamon, nutmeg, ginger and liqueurs. Mix well.

To Serve: 1 Dip the base of the moulds in warm water for a few seconds and run a knife around the edges.

3 Spoon into six dariole moulds (about half a cup) and freeze overnight.

2 Upturn the moulds onto serving plates and drizzle with melted chocolate.

4 Any excess can go back into the ice-cream container for seconds!

Luke Mangan is one of Australia’s leading chefs and is internationally regarded as one of the country’s best known exports. He is also the first class chef for Virgin America and is often called upon by Sir Richard Branson for his private events and functions. In addition to designing the menu for Virgin, Luke recently announced the opening of a new restaurant, Salt Grill, on Pacific Jewel, one of P & O’s cruises which set sail for the first time from Sydney in December 2009. 49

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PRUNES IN ARMAGNAC . . . Sarah Raven, writer, cook, broadcaster and teacher presents Prunes in Armagnac - “Prunes are invaluable at Christmas. They are brilliant with

savouries such as foie gras and puddings. They are at their best after six weeks, so it’s worth preparing them in advance. If you’re going to stay with people for Christmas, they make an excellent present. Use a reasonablequality Armagnac – it makes all the difference to the taste”. INGREDIENTS For 1 large (1.5 litres) jar: Approximately 0.5 litres freshly made warm tea, such as Earl Grey 700g pitted prunes 100g caster sugar 3–4 strips of lemon peel 1 vanilla pod Armagnac (enough to cover the prunes) 1 Pour the tea over the prunes and leave them to soak for about 12 hours or overnight. Drain the prunes and put into a large warm jar or two smaller ones

that have been sterilised by being boiled in a pan of water for 10 mins or run through the dishwasher. 2 Put the sugar, lemon peel and vanilla pod (split lengthways) into a small saucepan with 500ml water. Dissolve the sugar over a gentle heat and then bring to the boil and simmer for 2–3 mins. Remove from the heat and strain the syrup over the prunes in the jar.

prunes, and seal securely. Label and date the jars. 4 Turn the jar several times to combine the Armagnac with the syrup, and leave it in a cool dark place for at least 6 weeks before serving. The longer you leave them, the punchier they will taste. You can store this for at least a year.

3 When it is quite cool, fill up the jar with Armagnac, making sure it completely covers the

Sarah Raven, is the expert on all things to grow, cut and eat from your garden. She regularly writes for The Daily Telegraph, The Guardian and Waitrose Magazine and has presented BBC Gardeners’ World. Her gardening and cookery books have won her her a number of awards including Best Specialist Gardening book for The Cutting Garden and Cookery Book of the Year for Sarah Raven's Garden Cookbook. Her latest book Cooking for Family and Friends is due out May 2010. 50

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PRUNE AND ARMAGNAC TART . . . Writer, cook, broadcaster and teacher Sarah Raven, presents Prunes and Armagnac Tart. “This winter almond tart is based on a recipe from the River

Cafe, which Rose Gray demonstrated at our cookery school one summer with fresh apricots. You can make it with almost any fruit, but one of the very best versions is with Armagnac prunes. The tart is most delicious if you use prunes that have been soaked in Armagnac for a while”. INGREDIENTS Serves 8–10 300g unsalted butter, softened 300g caster sugar 300g blanched whole almonds, coarsely ground 3 eggs 25 prunes in Armagnac (see page 50), and a few tbsp of the brandy prune juices 1 tsp vanilla extract For the pastry: 110g unsalted butter, cut into cubes 175g plain flour 2 egg yolks 50g caster sugar Pinch of salt

to the pastry, making it very biscuity. Return to the fridge for half an hour.

6 Finally add a few tablespoons of the brandy prune juices and vanilla extract.

3 Preheat the oven to 180°C/gas mark 4.

7 Pour this mixture into the tart tin. Push the prunes into it and place in the preheated oven. Turn the heat down to 150°C/gas mark 2 and cook for 40–50 minutes until golden brown. Serve this with a good vanilla ice cream.

1 To make the pastry, rub the butter into the flour or pulse in a food processor until it resembles coarse breadcrumbs. Add the egg yolks, sugar and salt and pulse/mix again until the pastry comes together into a ball. Wrap it in cling film and chill for an hour.

4 Prick the bottom of the tart with a fork, cover with a round of greaseproof paper or foil and weigh this down with some baking beans or rice. Bake the pastry case blind in the preheated oven for about 15 minutes. Allow to cool. Keep the oven on.

2 Next place the pastry in a 30cm tart tin. A signature technique of the River Cafe is to grate the cold pastry, with a coarse cheese grater, into the tin and then spread it out with your fingers. This gives a rough texture

5 Now make the filling. Using an electric hand whisk, beat the butter and sugar together until pale and light. Add the ground almonds, beat to combine and then add the eggs, one by one, mixing well.

Quickly prepared prunes: If you have no prunes prepared, you can prepare the prunes the night before. To do this, soak 25 dried, stoned prunes (approximately 175g) in Earl Grey tea overnight, drain, and then soak in Armagnac (enough to cover them) for 3–4 hours before you start cooking.

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APRICOT COURONNE . . . One of the best known Artisan bakers in the UK, Paul Hollywood shares one of his favourite French Christmas Bread recipes - Apricot Couronne. INGREDIENTS For the Dough: 250g strong white flour 5g Salt 50g Butter 150ml milk 10g dried yeast 1 egg, beaten For the Filling: 120g dried no-soak apricots 150ml orange juice 90g Butter 70g light muscovado sugar 35g plain flour 60g raisins 65g Chopped walnuts 1 orange, grated zest 50g apricot jam 200g of icing sugar 1 First start to prepare the filling. Place the apricots and orange juice in a bowl and set aside to marinate overnight.

To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl. Mix well together to form a dough. 2

3 Turn the dough onto a lightly floured surface and knead for 6 minutes. 4 Return the dough to the cleaned-out mixing bowl and set aside to rise in a warm place for 1 hour.

Mix in the drained apricots, flour, raisins, walnuts and orange zest. 7 Turn the risen dough out onto a lightly floured surface. Roll out the dough into a rectangle, approximately 25 x 33cm. Spread the apricot mixture evenly over the dough rectangle.

11 Finish the couronne by glazing with apricot jam and making a water icing with the icing sugar and brush on leave to cool and eat.

8 Roll up the rectangle tightly until it resembles a Swiss roll. Roll it slightly then cut lengthways along the dough and plait the 2 dough lengths together.

5 While the dough is rising, drain the marinated apricots.

Place the dough plait on a lined baking sheet and set aside to rise for 1 hour.

6 In a mixing bowl, cream together the butter and muscovado sugar until fluffy.

10 Preheat the oven to 200Â°C /gas 6. Bake for 25 minutes until risen and golden.

Paul Hollywood has succeeded in building a reputation as one of the best known Artisan bakers in the UK â&#x20AC;&#x201C; having worked during his career as Head Baker in some of the most exclusive hotels, Cliveden, the Chester Grosvenor, The Dorchester and also abroad for six years at the Annabelle and Anassa Resorts in Cyprus.

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COFFEE PAVLOVA . . . English actress Wendi Peters presents Coffee Pavlova - “This is a family

favourite especially on Boxing Day. It holds lovely memories of Christmas with my loved ones. It so simple and quick but really yummy and surprisingly light especially after Christmas Day!!” INGREDIENTS 4 egg whites 1 pinch of salt 1 1/2 cups of caster sugar 1 dsp cornflour 1 tsp instant coffee powder 1 1/2 tsp vinegar Filling: 1/2 pt double cream 1 tbsp caster sugar 1 tsp instant coffee 1 dsp tia maria Grated chocolate 1 Beat the egg whites and salt until stiff. Gradually beat in half of the sugar adding a little at a time. Beating well. Beat until thick and glossy. Fold in remaining sugar.

2 Add the cornflour and mix together and then add the coffee and vinegar, and mix again. Don’t over mix the cornflour, coffee and vinegar. The mixture should be lovely and thick and glossy. 3 Spoon the mixture into a circle bakewell paper on a baking sheet. 4 Bake at 110-120ºC/gas mark 1/4-1/2 for about 1 and half hours. The meringue should have risen into a lovely mould.

For the filling whisk the double cream, caster sugar, coffee and tia maria together. Fill the meringue and cover with the grated chocolate. 5

Wendi Peters is best known for playing the infamous Cilla Battersby-Brown in the hit ITV soap opera Coronation Street. In 2006, she finished runner-up to Paul Ross in a celebrity edition of the BBC's Mastermind. Wendi has also played character 'Podger' Pam Jolly in the hit ITV series Bad Girls. She also appeared in ITV's Soapstar Superstar and on a celebrity version of Who Wants to Be a Millionaire? with Jamie Theakston. In Dec 2006 she spent a week alongside resident lexicographer Susie Dent in 'Dictionary Corner' on Countdown. On 18 January 2007 it was confirmed that Wendi would be leaving 'Coronation Street' after 4 years of playing Cilla Battersby-Brown.In the programme, Cilla left her son Chesney to go to Las Vegas. On Children in Need she jokingly explained that she was returning from Las Vegas to give Chesney more money as he was 'down to his last tenner'. In an interview on itv.com, Wendi stated that Cilla may possibly return in the future 'if the money runs out'. Wendi was a finalist on ‘Celebrity Masterchef’ 2009, on which she created a pear tart with toffee crunch ice-cream for dessert.

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WILD STRAWBERRY AND CHAMPAGNE JELLY . . . Year 6, Class LP student Matthew Turl shares a festive favourite of his - Wild Strawberry and Champagne Jelly - â&#x20AC;&#x153;for children or alcohol free use red grape

Shloer; A simple dessert but always really effective and enjoyed by allâ&#x20AC;? INGREDIENTS 100g (4oz) caster sugar Prepared rind and juice of a whole lemon 20ml powdered gelatine 450ml pink champagne 175g alpine strawberries or frais du bois Edible flowers or sprigs of mint to decorate 1 Place the sugar, lemon rind and 300ml of water into a saucepan. Heat gently until the sugar has dissolved. Leave to cool. 2 Sprinkle the gelatine over the lemon juice in a small bowl and leave to soak for 23 mins. Place the bowl over a pan of simmering water and stir until dissolved. 3 Mix the sugar syrup with the dissolved gelatine and the champagne. Pour the jelly mixture to a third depth of each glass, place in the fridge to set. 4 Divide the strawberries between the glasses and place to provide the next layer on top of the set jelly. Pour a little more jelly over the strawberries and place back into the fridge to set to encase them. 5 Once the jelly is set pour over the remainder and chill until fully set. Decorate with flowers or sprigs of mint.

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LA POMPE DES ROIS . . . Anglo-Irish actress and author Carol Drinkwater, shares a Traditional Provençal Christmas Bread (La Pompe des Rois). INGREDIENTS 1 cup orange blossom water 2 packets baker's yeast 2 lbs flour Grated rind of one orange – we use bitter oranges from our own olive farm Grated rind of one lemon 11 oz sugar 6 large organic eggs 7 oz butter 8 oz mixed dried fruits 1 egg yolk mixed with 1 tbsp cream 4 oz pearl sugar (Pearl sugar is made especially for decorating baked goods and is available in specialist shops.) 1 Gently warm the orange blossom water and pour it into a bowl. Sprinkle in the yeast and let rest until it is foaming.

Mix in 1/4 of the flour, cover, allow it to rise in a warm place until doubled (this is the sponge). Put the remaining flour minus one cup in a big mixing bowl. Make a well in the centre into which you put 3 beaten eggs, the grated rind, and the sugar. Gradually mix these ingredients into the flour, then mix in the remaining eggs one by one, and the sponge from above. Knead until creamy. Then knead in the soft butter a tablespoon at a time. Add sprinkles of flour from your reserved cup as needed to keep the dough from sticking. 2

3 Continue kneading until the dough is soft and elastic. Knead in the candied fruits or

the soaked dried fruits, drained and dried on a towel, until evenly incorporated. 4 Divide the dough in two if making two smaller breads. Form each portion of dough into small baguettes by rolling under your palms, then join and slightly overlap the ends to form a circle or crown (couronne) shape. Pinch to securely seal. Place the dough ring(s) on parchment covered baking sheet(s). Cover with a kitchen towel and allow to rise in a warm, draught free place until slightly less than doubled in bulk. Meanwhile, preheat the oven to 160ºC. 5 Brush the bread with the egg yolk-cream mixture. Using kitchen scissors, snip a series of 'V's' in a circle on the surface of the bread. Sprinkle with the pearl

Carol Drinkwater made famous for her award-winning role in the televised adaptation of the James Herriot books, All Creatures Great and Small. She was a member of the National Theatre of Great Britain under the leadership of Lord Olivier, has acted in numerous television series and films and won a Critics Circle Best Screen Actress award for her role, Anne, in the feature film 'Father' in which she starred opposite Max Von Sydow.

sugar. Gently place in the centre of the oven. Turn the bread 180 degrees after 20 mins of baking. 6 If you have big pieces of candied fruit for decoration, remove the bread from the oven when it is light golden brown (after about 30-35 mins baking) and looks as if it just needs 5-10 more mins to be done. Gently press the pieces of fruit into the crust in an attractive pattern. 7 Return the bread to the oven until the crust is a deep golden brown. Remove and leave to cool. Decorate with glacé cherries and other fruit cuts.

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CHOCOLATE AND CHRISTMAS FRUIT FRIDGE CAKE . . . English celebrity chef, television presenter and radio broadcaster Antony Worrall Thompson shares one of his favourite Christmas recipes and it’s such an easy cake to make - Chocolate and Christmas Fruit Refrigerator Cake. INGREDIENTS Serves 8 225g/8oz Hobnobs, digestive or Gingernut biscuits, broken into small pieces 25g/1oz dried cherries 25g/1oz glace cherries, chopped 25g/1oz dried apricots, chopped 25g/1oz dried blueberries 25g/1oz cranberries 25g/1oz mixed peel 25g/1oz mini marshmallows 25g/1oz toasted hazelnuts 225g/8oz dark Belgian chocolate (70% cocoa solids) broken into small pieces 140g/5oz unsalted butter 4 tbsp double cream 1 Mix together the first 8 ingredients in a bowl. 2 Meanwhile, place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. 3 Pour the chocolate mix over the biscuit mix and stir everything well until combined.

Antony (AWT) with the first book ‘IN AT THE DEEP END’, in which he presented Lamb Shank and Flageolet Beans- pg. 93 4 Meanwhile line a 8 inch cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. 5 Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with the foil and place in the refrigerator and chill for about 2 hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice-cream.

Antony Worrall Thompson was born in Stratford upon Avon. His parents were the actor Michael Ingham and the actress Joanna Duncan. Antony opened his first restaurant Ménage à Trois - in Knightsbridge in 1981, notable for only serving starters and puddings. He has launched several successful restaurants, including Wiz and Woz in West London and Metro in Jersey — all of which reflect his somewhat individual approach to food. Until late 2006, he was Catering Director for Old Luxters Barn, in Buckinghamshire. AWT made his first tv appearance on BBC2’s Food and Drink, before appearing on Ready Steady Cook from 1994. Antony has won the Mouton Rothschild Menu Competition, and the Meilleur Ouvrier de Grande Bretagne (MOGB). He made a guest appearance on ITV soap Emmerdale, where he was judging a Pub of the Year contest.

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CHOCOLATE YULE LOG . . . Ex Botley student Tamsin Wilcock, shares one of her favourite festive Christmas recipes - Chocolate Yule Log. INGREDIENTS For the Chocolate Sponge: 175g/6oz caster sugar 6 free-range eggs, separated 50g/2oz plain flour 175g/6oz dark chocolate, melted For the Filling: 150g/5oz sweetened chestnut purée 150ml/5fl oz double cream, whipped until soft peaks form when the whisk is removed 50g/2oz mascarpone 75g/3oz cooked chestnuts, roughly chopped 2-3 tbsp icing sugar, (dusting) 1 Preheat the oven to 180ºC/350ºF/Gas 4. 2 Line a 23x33cm/9x13in Swiss roll tin with a sheet of greaseproof paper and brush the paper lightly with vegetable oil. 3 Whisk the caster sugar and egg yolks together in a bowl until pale and thick. Stir in the flour until combined, then stir in the melted chocolate. 4 Meanwhile, whisk the egg whites until stiff peaks form when the whisk is removed. 5 Gently fold a spoonful of the whisked egg whites into the chocolate mixture, using a large metal spoon, then gently fold in the remaining egg whites until just combined. (NB: Do not overmix.) 6 Carefully pour the cake batter into the prepared

Swiss roll tin and bake for 1820 mins, until the cake has risen and springs back when a finger is pressed gently into the centre. 7 When the cake is cooked, set it aside, in the tin, on a wire rack, to cool for at least two hours. 8 When the cake is completely cool, run a butter knife around the inside edge of the tin to loosen the cake. Spread a tea towel out on a large chopping board. With one bold movement, turn the whole cake out onto the tea towel, then lift away the tin. Carefully peel away the greaseproof paper lining. 9 Meanwhile, for the filling, carefully mix the chestnut purée, whipped cream and mascarpone in a bowl until well combined, then fold in the chopped chestnuts. 5

10 Spread the filling all over the cake, leaving a 2cm/1” border free at the edge. 11 Starting at the longest side of the cake, gently but firmly roll up the cake, as you would a Swiss roll, using the tea towel as a guide. Transfer the Swiss roll to a flat serving dish.

To serve, cut the yule log into slices and dust with icing sugar. For the rest of the year replace the chestnuts with raspberries it is lovely.

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PAN SPEZIALE . . . Celebrity chefs Ruth Rogers and Rose Gray presents their favourite Christmas recipe - Pan Speziale, (Spiced Christmas cake from Bologna). Christmas cake in Italy is either the traditional panettone, the light yeast-based, or panforte from Siena, a dense fruit cake somewhat like nougat. This Bologna cake falls in between, more like a rich, traditional English Christmas cake, fortified with alcohol and bitter chocolate. INGREDIENTS For 15; makes a 30cm cake 250g raisins 200g sultanas 200ml vin santo Butter for the tin 1 tbsp fennel seeds 1/2 tbsp ground cinnamon 600g bramley apples 150g dark chocolate (85% cocoa solids) roughly chopped 125g candied orange peel, plus a few slices to decorate 50g candied lemon peel, plus a few slices to decorate 100g glacĂŠ cherries 300g blanched almonds 200g ground almonds 440g hazelnuts peeled 100g hazelnuts with skins 100g plain flour 1 tsp baking powder 4 large eggs 50g caster sugar 100ml brandy 150g icing sugar The Syrup: 4 tbsp chestnut honey 125g caster sugar 110g muscovado sugar 125 unsalted butter 1 Soak the raisins and sultanas in the Vin santo for 1 hour. 2

the sugars, the butter and 2 tbsp of water in a small pan until all have dissolved. 5 Crush the fennel seeds and put them into a large mixing bowl with the cinnamon.

Preheat the oven to 180ÂşC.

Butter the sides and base of a 30 x 5cm round cake tin and line with baking parchment.

6 Peel the apples, grate them on the coarse side of a cheese grater, and add them to the bowl.

To make the syrup, gently heat together the honey, both

In a food processor, pulsechop the chocolate into small

pieces and add to the apples. Slice the orange and lemon peel and add to the bowl with the whole glacĂŠ cherries. Add the syrup and gently mix. 8 Pulse-chop a third of the blanched almonds and the peeled hazelnuts to a rough texture and fold into the mixture. 9 Drain the raisins and sultanas, add to the mixture, reserving the vin santo.

10 Place the unpeeled hazelnuts on a baking tray and roast in the oven for 15 mins. Add them whole to the mixture. Finely grind the remaining blanched almonds to a powder, place in a bowl and sieve in the plain flour. Add the baking powder.

Ready for the oven

11 Beat the eggs with the caster sugar until light and creamy. Fold in the ground almonds and flour, then gently fold this mixture into the apple, raisins and nuts until you have a wet dough.

Add the reserved vin santo and the brandy, stir well, and pour into your prepared, lined cake tin. The mixture is quite wet and will fill your tin to the rim, so it is important to use the correct sized tin. 12

13 Reduce the oven to 140ยบC, set to baking mode if your oven has that function, i.e. with heat fan-assisted from the top and bottom of the

oven. Place the cake on the centre shelf and bake for 2 1/2 to 3 hours. Test with a skewer after 2 1/2 hours - it should come out clean when the cake is done. 14 Turn out on to a cake rack and allow to cool (see above), then dust with icing sugar. 15 Serve either as it is, or decorate with slices of candied peel cut from whole pieces stuck upright into the cake. The shapes should be uneven and decorative. This is a very big cake that will feed a large family or keep well for at least a month, wrapped in foil.

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CROWN OF KINGS CAKE . . . Blue Peter presenters Andy, Helen and Joel presents their favourite New Year recipe - Crown of Kings Cake. This New Year cake has a bean hidden inside it. Whoever finds the bean is meant to have a year of good luck. INGREDIENTS 250g margarine 150g caster sugar 2 eggs 200ml milk 300g self raising flour 1/2 tsp of baking powder 1 butter bean Whipped cream Jam Icing sugar 1 Pre-heat your oven to 180ºC or gas mark 4 and grease a ring-shaped tin with a little margarine. Dust the inside with a small amount of baking powder (this is a good trick to get your cake out of the tin easily later).

Melt 250g of margarine over a low heat and add it to 150g of caster sugar and beat the mixture well. 2

Next beat together two eggs with 200ml of milk and whisk everything together until it is well mixed. 3

4 Sieve 300g of self raising flour with half a teaspoon of baking powder, and slowly add this to the mixture, continually whisking as you do so to avoid any lumps forming.

Once the cake is cooled cut it in half and add a filling. Pop the top of the cake back on to the bottom half and for the finishing touch dust the top of the cake with icing sugar and it's ready to eat.

5 Once you've finished mixing you should have a nice even paste. Pour this in to the ring-shaped cake tin.

Remember, one lucky person is going to find the bean - so tell everyone to look out for it because it wouldn't be too lucky for them if they swallowed it!

6 Now for the lucky bean! Wrap a raw, dried butter bean in foil and drop it into the mixture. Bake for around 50 mins and then allow to cool.

Andy with the first book ‘IN AT THE DEEP END’, in which the Blue Peter Team presented Booster Bars - pg. 194 60

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HAZELNUT BROWN BUTTER CAKE . . . Award winning chef Suzanne Goin shares a Christmas favourite in her house - Hazelnut Brown Butter Cake with Chocolate Glaze and Caramel Ice Cream. INGREDIENTS 5oz (about 1 heaped cup) blanched hazelnuts 1/2 lb unsalted butter, Plus 1 tbsp melted butter for the pan 1/2 vanilla bean 1 1/3 cup confectioners’ sugar 1/3 cup all-purpose flour 5 extra-large egg whites 2 tbsp granulated sugar 1 cup heavy cream Chocolate glaze (see recipe) Caramel ice cream Chocolate Glaze: 6oz bittersweet chocolate, roughly chopped 2 tbsp unsalted butter 2 tbsp corn syrup 2 tbsp honey 1

over medium heat 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Set aside to cool. Remove the vanilla pod and discard.

Preheat the oven to 180ºC.

Spread the hazelnuts on a baking sheet, and toast 12 to 15 minutes, until they’re golden brown and smell nutty. 2

3 Cut out a circle of parchment paper to fit in the bottom of a round 10-inch cake pan. Brush the pan with a little melted butter, and line the bottom with the paper. Place the rest of the butter in a medium saucepan. Slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla

4 Grind the hazelnuts with the confectioners’ sugar in a food processor until they’re finely ground. Add the flour and pulse to combine. Transfer to a large bowl. 5 Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the granulated sugar, and mix on high speed 4 to 5 minutes, until the mixture forms very stiff peaks. When you turn the whisk upside down, the peaks should hold. Transfer the whites to a large mixing bowl. 6 Alternate folding the dry ingredients and the brown butter into the egg whites, a third at a time. Remember to scrape the bottom of the

brown butter pan with a rubber spatula to get all the little brown bits. 7 Pour the batter into the prepared cake pan, and bake 1 hour. Cool on a rack 30 minutes. Run a knife around the inside edge of the pan, and invert the cake onto a plate. Peel off the paper, and turn the cake back over onto a serving platter. Whip the cream until it holds soft peaks. Cut six wedges from the cake and place them on six plates. Spoon chocolate glaze over each piece, dollop with whipped cream and serve with a scoop of caramel ice cream.

Chocolate Glaze: 1 Melt the chocolate and butter in a stainless steel bowl over a pot of simmering water. When the chocolate has melted, whisk in 1/3 cup boiling water. Stir in the corn syrup and honey, and keep warm.

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GINGERBREAD MEN AND HONEY MADELEINES . . . Celebrity chef James Martin presents two festive recipes, Gingerbread Men and Honey Madeleines with cinnamon Sugar. INGREDIENTS

INGREDIENTS

GINGERBREAD MEN Makes 15 1 tsp ground ginger 3oz/75g light brown soft sugar sieved 2 tbsp golden syrup 1 tbsp black treacle 1 tsp ground cinnamon 1 pinch of ground cloves Finely grated zest of 1/2 orange 3 1/2 oz/95g butter diced 1/2 tsp bicarbonate of soda About 8oz/225g plain flour plus a little for dusting 2oz/50g currants if you like 2 large baking sheets lightly greased and a 5 1/2” (14cm) gingerbread man cutter

HONEY MADELEINES Makes 12 large or 24 small 2 large eggs, at room temp 70g (2 1/2oz) unrefined castor sugar 85g (3oz) plain white flour 1 1/2 tsp baking powder 85g unsalted butter, melted 1 tbsp clear honey 2 tbsp unrefined caster sugar 1/2 tsp ground cinnamon

then sprinkle over the egg mixture and carefully fold in, do not overwork! Mix together the butter and honey and carefully fold in.

Gingerbread Men: 1 Preheat oven to gas mark 4 350ºF or 180ºC. Begin by putting the sugar, syrup, treacle, 1 tbsp water, the spices and the zest together in a large saucepan. Bring to the boil stirring all the time. Now remove the pan from the heat and stir in the butter, and the bicarbonate of soda. Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it. Now leave the dough – covered – in a cool place to become firm, approx 30 mins. 2

Roll the dough out on a lightly floured surface to 1/8 inch/3mm thick and cut out the gingerbread men. Currants can be pressed into the dough 3

to simulate eyes, noses, mouths and buttons down their fronts or be adventurous make a shape (and ice it later). Arrange them on the lightly greased baking sheets and bake for 1015 mins or until the biscuits feel firm when lightly pressed with a fingertip. Leave to cool on the baking sheet. Honey Madeleines: 1 Preheat the oven to 190ºC / 375ºF / gas mark 5. Well butter 12 large Madeleine’s. 2 Place the eggs and sugar in a mixing bowl and, using an electric whisk, beat on a moderate speed until thick and foamy. Sift together the flour and baking powder and

3 Spoon the Madeleine mixture into a large piping bag with a 1cm (1/2 inch) plain nozzle and then pipe into the moulds. Dip your finger into a little cold water and slightly press the mixture down. 4 Bake in the oven for about 8 mins for the small moulds or 10 mins for the large ones, or until well-risen and golden brown. You may find that the centres rise up a little; don’t worry this is quite normal. Turn out on to a cooling rack allow to cool slightly 5 In a bowl mix the sugar and cinnamon together the add a few of the Madeleine’s toss through the sugar then remove shake off and serve.

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ROSE'S FESTIVE COOKIES . . . Cookery writer Rose Harissa shares her Festive Cookies. These festive cookies are so easy to make and a change from mince pies and Christmas cake (Rose isn't too keen on mixed peel!). She has used white chocolate and macadamia nuts but the world really is your oyster; give walnuts and milk chocolate a whirl or perhaps pecan and dark chocolate. The best thing about them? They are quick and so easy to make. INGREDIENTS 125g butter (make sure it is at room temperature otherwise it will be very hard to beat with the sugar!) 85g soft light brown sugar 1 tsp vanilla extract 1 large egg yolk (beat in a small bowl) 150g plain flour (sieved) 100g white chocolate (chop into small pieces) 50g macadamia nuts (chopped roughly)

Grease a baking tray.

2 Preheat the oven to 180ยบC/fan 160ยบC/gas 4. 3 Using an electric whisk or if you don't have one, you will need a balloon whisk and strong wrists! Beat the butter and the sugar until pale and fluffy. 4 Beat in the egg yolk and the vanilla extract. Using a metal spoon, stir in the flour. 5 Stir in the white chocolate and the macadamia nuts.

Take a bit of dough and roll it into a golf-sized ball. 6

7 Place on the greased baking tray. Do this with all the dough. Remember to give a bit of space in-between

each ball as they will spread when cooking. 8 Using the back of a fork, press lightly on the top of the dough ball - so it ends up with a flat top. 9 Bake for approx. 12 mins. You want the cookies golden, so after 10 mins keep a beady eye on them just in case the oven is cooking faster than normal! A great test is to take out a cookie and tap the bottom - if it sounds hollow the cookie is ready.

Rose has always loved cooking and at school, Home Economics was her favourite lesson. Her second favourite? Swimming! So Rose is delighted to give this recipe to Natasha for her cookery book.

10 Leave cookies to cool on a wire tray.

Good Luck with the fundraising and happy cooking!

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FESTIVE CHOCOLATE FUDGE BROWNIES . . . Reception, Class JS student Sophie Plane and sister Emma Plane in Year 3, Class CG share their favourite festive recipe - Chocolate Fudge Brownies. INGREDIENTS 100g plain chocolate, melted 2 large eggs, beaten 125g butter, softened 275g caster sugar 1/2 tsp vanilla essence 50g self raising flour 25g plain flour 2 tbsp cocoa powder 100g walnuts or pecans (or dried cranberries if you need to avoid nuts), chopped 1 Heat oven to 180ºC, 350ºF, gas mark 4. 2 Line bottom of 20cm square cake tin with baking parchment and oil both sides. 3 Place butter, sugar and vanilla essence in large mixing bowl and beat until fluffy. 4 Add the eggs a little at a time, beating in between each addition.

5 Sift flour and cocoa into the bowl, add melted chocolate and stir.

8 Bake for 35 mins – they should be crispy on the top and gooey in the middle.

6 Add nuts and stir in to mixture.

9 Leave to cool in tin for 20 mins before cutting.

7 Spoon mixture into tin and smooth with back of a spoon.

10 Decorate with icing sugar and stencils.

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FESTIVE CHOCOLATE BROWNIES . . . Year 3, Class JW student Evie Boyes and sister Maya Boyes in Year 1, Class ST share their favourite festive recipe - Festive Chocolate Brownies. Maya says

“If Mummy makes them for a dinner party she will add walnuts to the recipe and serve warm with a dollop of clotted cream, but we like them best decorated with chocolate chips and mini marshmallows”. INGREDIENTS 175g (6oz) margarine 350g (12oz) caster sugar 1 tsp of vanilla essence or extract 3 eggs 125g (5oz) plain flour 1 level tsp of baking powder 50g (2oz) cocoa 75g (6oz) walnuts (chopped) or chocolate chunks optional 22 x 30 x 2.5 (9 x 12 x tin) Storage: keep in an airtight container and eat within a week 1 Heat oven to 180ºC, 350ºF, gas mark 4. 2 Grease the tin and line with grease proof paper. 3 Put the margarine into a pan and melt it over a low heat. Pour it into a mixing bowl, then add the sugar and vanilla. 4 Break the eggs into a small bowl and beat them, add them to the large bowl, a little at a time. Beat them in well. 5 Sift the flour into the bowl and add the baking powder and the cocoa.

7 If using, now add the chocolate chunks or walnuts or both.

Pour the mixture into the tin and smooth the top with the back of the spoon. Bake for about 30 - 40 mins. 8

The brownies are ready when they have risen and a crust has formed on top. 9

6 Stir everything together so that it is mixed well.

10 They should still be soft in the middle. 11 If decorating with mini marshmallows, add them to the brownies while still warm. 12 Leave the brownies in the tin for 5 mins, then cut them into 15 squares. Leave them on a wire rack to cool.

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ALMOND CHRISTMAS TREE BISCUITS . . . Year 4, Class JW student Bradley Barrett shares one of his favourite festive recipes - Almond Christmas Tree Biscuits. Bradley also passes on a very useful tip - “Use a food processor for step

1 and 2 if you like - it'll really save your arms!” INGREDIENTS Makes approx. 12-14 For the Biscuits: 100g flaked almonds 110g butter, softened 110g caster sugar 1 large egg, beaten with 2 tsp of water 1 tsp vanilla extract 275g plain flour 1/2 tsp baking powder Pinch of salt To Decorate: Ready-made icing Silver balls Jellied oranges and lemons Hundreds and thousands You will ALSO need: Pastry cutter of your choice

about 5mm thick then, cut out your tree shapes and place onto a lightly greased baking tray, re-roll the dough to cut out further shapes. 5 Press the flaked almonds into the dough in rows but don’t worry about them being too uniform. 6 Bake for 10 mins until pale golden in colour and cool for one minute before transferring to a wire rack to cool completely. 7 Decorate with icing and hundreds and thousands, silver balls and jellied oranges and lemons.

1 Cream the butter and sugar until pale, soft and creamy. Beat the egg and water with the vanilla extract and mix with the butter and sugar. 2 Sift in the flour, baking powder and salt and with a wooden spoon; work into the butter until you have a soft dough. 3 Wrap the dough in cling film and chill for 30 mins. 3 Pre-heat the oven to 180ºC/gas mark 4. 4 Roll out the dough on a lightly floured surface to

C H R I S T M A S S EC T I O N - D e s s e r t s

CHRISTMAS STAINED GLASS WINDOW BISCUITS . . . Year 1, Class ST student Amelia Payne shares one of her favourite Christmas recipes - Christmas Stained Glass Window Biscuits. INGREDIENTS For the Biscuits 350g/12oz plain flour 1 tsp bicarbonate of soda 1/2 tsp salt 2 tsp ground ginger 100g/3 1/2 oz butter 175g/6oz soft brown sugar 1 free-range egg, beaten 4 tbsp golden syrup 1 packet wrapped fruitflavoured boiled sweets in different colours To Decorate Tube ready-made white icing (available in the baking sections of most supermarkets) (optional) Ribbon 1 Preheat the oven to 180ºC/350ºF/Gas 4. 2 Mix the flour, bicarbonate of soda, salt and ginger together in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.

3 In another bowl, beat together the egg and golden syrup, then pour this mixture into the flour mixture and mix to make a smooth dough, kneading lightly with your hands. 4 Crush the sweets in their wrappers using a rolling pin. 5 Roll the dough out on a floured work surface to about 0.5cm / 1/4” thick, then cut into shapes using a selection of Christmasthemed cookie cutters (or cut out your own shapes!). Transfer the biscuits to baking sheets lined with baking paper. 6 Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets. Make a hole at the top of each biscuit using a drinking straw

so that you will be able to thread a ribbon through it later. Bake the biscuits in the oven for 10-12 mins, or until golden-brown. 7 Remove the biscuits from the oven. While they're still warm, check that the holes are still there - if not, push a straw through again. Do not remove the biscuits from the baking tray until they have cooled because the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling. 8 If you like, you can decorate the biscuits with piped white icing. Thread ribbons through the holes in the biscuits to make loops for hanging from the tree.

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CHOCOLATE COATED PEPPERMINT CREAMS . . . Year 2, Class ST student Penny-Marie Langfear shares one of her favourite party recipes and she says â&#x20AC;&#x153;to make these really special colour

half the batch a pale mint green and dip in dark chocolateâ&#x20AC;?. INGREDIENTS 500g icing sugar 4 tbsp condensed milk Oil of peppermint Green food colouring (optional) Plain chocolate (optional) 1 Sift the icing sugar into a bowl and stir in the condensed milk until the mixture is smooth, add three drops of oil of peppermint and knead it into the mixture until the flavour is thoroughly mixed through. 2 Add more oil of peppermint a drop at a time and work it through the mixture until you achieve the strength of flavour you prefer. 3 Take half the mixture and roll it out on a board dusted with icing sugar to the desired thickness and then

cut to size and shape with small pastry cutters or a knife. Take the remaining half of the mixture and work a drop of green colouring into and 4

then roll out and cut. Leave in a cool place to set. Dipping in Chocolate 1 Once the creams are set break the chocolate into a bowl. Heat some water in a saucepan over a low heat until it just being to bubble. 2 Stand the bowl over the saucepan over a low heat, stir chocolate with a wooden spoon until it completely melts. Turn off the heat and move the bowl onto a mat. 3 Take a peppermint cream carefully and dip it into the chocolate so that half of it is coated. Place on a sheet of baking parchment to set.

Eat and enjoy! 68

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CARROT PUDDING AND CHOCOLATE BROWNIE . . . Executive Chef at the House of Commons Mark Hill, presents two desserts which are both suitable for Christmas or a dinner party. INGREDIENTS Carrot Pudding Serves 10 100g plain flour 2.5g bicarbonate of soda 5g mixed spice 100g suet 100g raisins and 100g currants 100g potato peeled/grated 100g carrot peeled/grated 100g demerara sugar 100g fine wholemeal breadcrumbs 100g glace cherries, chopped 1 egg medium, beaten The House of Commons is the lower house of the Parliament of the United Kingdom, which also comprises the Sovereign and the House of Lords (the upper house). Both Commons and Lords meet in the Palace of Westminster. The Commons is a democratically elected body, consisting of 646 members, who are known as "Members of Parliament" (MPs). Members are elected through the firstpast-the-post system by electoral districts known as constituencies.

1 Mix the flour, bicarbonate of soda and mixed spice together. Add all the other ingredients except the egg and mix together thoroughly. 2 Then add the egg and bind well, if it is a little too stiff add a little milk as well. 3 Divide the mixture between the 10 greased small pudding basins, leaving space at the top as the mixture will expand during cooking. Cover with a double layer of greaseproof paper and tie with string.

Steam for approximately 1 hour and 15 mins. Serve with lots of ice cream. 4

1 Melt the chocolate and butter together. 2

INGREDIENTS Chocolate Brownie Serves 10 115g chocolate 70% 75g butter unsalted 1 whole egg large 130g sugar 1g baking powder 75g strong white flour 30g raisins (optional) 66g nuts (optional) 69

Whisk the eggs and sugar.

3 Mix the chocolate into the egg, then fold in the flour and baking powder. 4

Mix in the nuts and raisins.

5 Spread into a greased and lined baking tin. (medium) 6 Bake at 190ยบC for 15 mins or until the top forms a crust. Allow to cool before cutting and serve!

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CHRISTMAS FAIRY CAKES . . . Former British Olympic 400m Hurdle Champion Sally Gunnell, OBE shares a family favourite - ‘I always make these for my boys to take to Christmas parties!’ INGREDIENTS Makes approx 10 cakes 4ozs Butter 4ozs Caster Sugar 2 Large Eggs 4ozs self raising flour Icing sugar Lemon Juice Marzipan for decoration 1 Cream butter and sugar, I use an electric hand whisk, until light and creamy. 2 Add the eggs one at a time with a tablespoon of flour, add the rest of the flour. 3 Cook in muffin tins (using appropriate cake liners) for about 15 - 20 mins at 150ºC in a fan assisted oven (time may vary in other types). 4 When cool, ice with lemon icing - sifted icing sugar mixed with lemon juice.

5 Whilst the cakes are cooking colour some natural marzipan with green and red food colouring. Roll out and cut into star, christmas trees or holly shapes and place on the iced cakes.

Sally with the first book ‘IN AT THE DEEP END’, in which she presented Passion-fruit Water Ice - pg. 175. Sally remains the only woman to have held the European, World, Commonwealth and Olympic 400 metre hurdles titles at the same time. This record can only be matched by an athlete from the United Kingdom, Gibraltar, Malta or Cyprus, as these are the only European nations that also compete in the Commonwealth Games. 70

C H R I S T M A S S EC T I O N - D e s s e r t s

SNOWBALL TRUFFLES . . . Charlotte Dalton aspiring young golfer with a handicap of plus 1, shares one of her favourite party recipes - Snowball Truffles. INGREDIENTS Preparation time: 20 minutes Cooking Time 5 minutes Makes 20 Truffles 175g / 6oz plain chocolate No higher than 50% coco or they start to taste bitter! 150ml / 5floz extra thick double cream 25g / 1oz unsalted butter 2 tbsp Baileys Irish Cream, Grand Marnier or Brandy 1 tbsp Crème Fraiche 40g / 1 1/2oz icing sugar Pink petit paper cases

Break the chocolate into pieces and put in the bowl of a food processor. Whiz for about 30 seconds or until the chocolate is very finely chopped. 1

Charlotte Dalton with the first book ‘IN AT THE DEEP END’, in which she presented Chocolate Fridge Cake - pg. 190

2 Put the cream, butter and liqueur into a small pan and bring to the boil. 3 Switch on the processor and, with the motor still running, add the hot cream mixture to the chopped chocolate. Blend until evenly mixed.

Spoon the chocolate mixture into a large bowl and stir in the crème fraîche. Cool, cover with clingfilm and leave in the fridge overnight to thicken. 4

5 Arrange the petit four cases on a tray. Sieve the icing sugar onto a baking

sheet lined with foil or greaseproof paper. Drop teaspoonfuls of the chocolate mixture onto the icing sugar and roll to cover. 6 Use two forks to lift them and drop them carefully into the paper cases - we turned the cases inside out for a pretty pink lining.

To Store: Put the truffles into an airtight container and keep in the fridge for up to one week. 71

Charlotte Dalton, one of Warwickshire golden girls, shook the golfing world by reaching the final of the English Ladies Open Mid Amateur Championship 2008. Charlotte has all the credentials for success. She is 20, has a handicap of plus 1 and is one of the county’s leading lights. But her amazing performance against some of the best women amateurs in the country has shot her into national prominence. Charlotte is a member of Ladbrook Park and Kings Norton Golf Clubs.

C H R I S T M A S S EC T I O N - D e s s e r t s

FESTIVE NIBBLES . . . World-renowned chef Alan Coxon shares a selection of festive recipes Savoury Party Pop Corn, Scottish Shortbread and Gingerbread Tree Decorations. INGREDIENTS Savoury Party Pop Corn 50g (1 1/2oz) popping corn kernels 1 tbsp butter 75g (2 1/2oz) Parmesan cheese, freshly grated 1 tsp chilli powder 1/2 tsp garlic salt Salt and pepper

1 Heat butter in a large heavy based saucepan; ensure that you have a tight fitting lid. 2 Add the popcorn, cover with the tight fitting lid and shake the pan vigorously over a fierce heat.

You will hear the corn start to pop, continue to shake the pan for a couple of minutes after the first popping starts and periodically throughout while you can still hear the popping sound. 3

4 When the popping stops, remove from the heat and carefully remove the pan lid and sprinkle over all the remaining ingredients – shaking as you sprinkle until the popcorn is well coated.

Serve whilst still warm with a glass of your favourite tipple and a scattering of festive friends. 5

INGREDIENTS Traditional Scottish Shortbread Makes around 8 petticoat tail biscuits 175g (6oz) plain flour 50g (1 1/2oz) rice flour 50g (1 1/2oz) caster sugar 100g (3 1/2oz) unsalted butter (softened at room temperature) 1 tbsp Caster Sugar to sprinkle 1 Preheat the oven to 150ºC, gas mark 2 or 300ºF. 2 Sift the flour and rice flour into a mixing bowl. Then stir in the 50g of caster sugar. Then rub in the butter and knead the mixture to form smooth dough.

3 Roll out and shape the dough as required, place on a baking tray. Bottomless cake tin as a mould if you like, mark the circle into eighths with a sharp knife and pinch edge with fingers to give fluted effect). 4 Bake for about 35 – 40 mins or until pale straw colour and crisp base. 5 Sprinkle with 1 tbsp caster sugar while still warm. 6 Allow to cool and harden on the baking tray for about 10 mins before transferring to wire racks to cool completely.

INGREDIENTS Gingerbread Tree Decorations 175g (6oz) softened unsalted butter 175g (6oz) light muscovado sugar 450g (1lb) plain flour 2 tsp baking powder 1 tbsp ground ginger 85g (3oz) stem ginger, finely chopped 2 fresh free-range eggs, beaten 1 tbsp stem ginger syrup 1 Beat together the butter and sugar until light and fluffy. 2 Sift the flour, baking powder and ginger into the bowl, add the chopped stem ginger and stir together. 3 Now add the eggs and syrup and quickly work the mix together to form a dough

(do not over handle). Bring the dough together to form a ball and wrap in plastic wrap or a bag and chill for 30 mins. 4 Prepare your Christmas tree cutter, or if making your own tree shape design, use a little card as a template.

Preheat the oven to 180ÂşC Remove the dough from the fridge, knead lightly and roll out the dough evenly. This can be done between two layers of cling film to prevent sticking. 5

6 Place the template or cutter over the rolled out dough and using a sharp knife, cut out the shape or press out the shape accordingly. 7 Make a hole using the end of a tsp handle, in the top of each biscuit for some ribbon/string to thread through if you want to hang your decorations.

8 Then place on a non-stick or greased baking sheet and bake at 180ÂşC for approx 6 â&#x20AC;&#x201C;8 minutes until crisp. When crisp, remove from the oven and place onto a cooling rack 9 Decorate the biscuits with icing sugar, silver balls or white chocolate and hang with a length of ribbon/string.

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CYRIL K. COLLINS EGGNOG (EGG NOG) . . . Gray Watson shares his grandfather's Eggnog recipe. It is a rich, creamy, and truly delicious version of the holiday drink. He does not know if his grandfather concocted it himself or picked it up somewhere. He's tuned it a bit to balance the cream and sugar and to lower the whiskey and increase the rum which he likes better. 6

Stir in milk slowly.

INGREDIENTS For 8 servings: 4 fresh eggs (separated into yolks/whites) 1/2 cup sugar (divided into 2 equal parts) 1 cup white rum 1 and 1/2 cups milk 1 cup Whiskey (Bourbon or Canadian) 1 cup heavy/whipping cream (divided into 2 equal parts) Ground nutmeg (strongly recommended) to sprinkle on servings - consider whole nutmeg nuts and grinder.

You are doing things gently and slowly to preserve the eggnog's fluffiness.

7 Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels) 8

Stir in 1/2 of cream slowly.

9 Whip rest of cream and fold it into the mixture carefully. 10 Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top.

Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.

Folding (how-to): Julia Child suggests using a rubber spatula, dealing with 1/3 of the mixture of a time, and rotating the bowl until blended.

Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.

Putting the spatula into the mixture and essentially bringing up to the top what was on the bottom.

2 Beat egg-yolks with 1/2 of sugar, set aside.

Move the bowl and do it again and keep doing it until the mixture has some consistency.

3 Beat egg-whites until stiff, then mix in other 1/2 of sugar. 4 Pour the yolks into the whites and mix together slowly.

In other words it is not still mostly whipped cream here and other there, but an airy light mixture generally.

5 Stir in white rum slowly. I've tried dark rum and it works.

He's also used whisk to fold with success. 74

My grandfather, Cyril K. Collins, was Assistant Vice President in charge of the Traffic Department of the Bell System, back when it was the sole US telephone company. He proposed and implemented such technologies as call-time discounts, testified before Congress numerous times about changes in regulations, and was involved with the introduction of direct-dialing and area codes. Before this all calls were routed by operators. He would have been fascinated by the transition of computers from telephone switching systems into the backbone of the information age. http://256.com/gray/recipes/eggnog

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CHRISTMAS SNOWBALL . . . Welsh singer, television/radio personality and broadcaster Aled Jones shares his Christmas Snowball recipe for those who want to relax after a hectic day of shopping for those Christmas gifts!

1 Place ice cubes in the highball glass and pour in the advocaat.

Aled Jones first came to fame as a treble. He became famous for the cover version of "Walking in the Air", the song from Channel 4's 1982 animated film The Snowman, based on the book by Raymond Briggs. The record reached No. 5 in the UK charts in 1985. He is now notable for presenting Songs of Praise on BBC 1, BBC Radio 2's Good Morning Sunday and The Choir on BBC Radio 3.

2 Pour chilled lemonade to fill the glass. Serve with lemon slices.

3 Sit back, relax and enjoy it - and warm your feet by the open fire!!

INGREDIENTS 1 fluid oz (25ml) Advocaat 5 fluid oz (125ml) chilled lemonade Ice cubes Slice of lemon - or 2 up to you!

Sally Hayter Physiotherapy Bank House, Bank Street, Bishops Waltham - Physiotherapy & Acupuncture Including Low Back Pain, Neck Pain, Whiplash, Sports Injuries, Strains, Sprains & Fractures - Chiropody / Podiatry - Sports Massage

Please call: Tel:01489 895297 Mobile:07798 638441 Please note: We are not always in the office but always just a phone call away!!

www.shphysiotherapy.com 76

PA R T Y S EC T I O N Starters page 78 Main Meals page 125 Set Meals page 182 Desserts page 190 77

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TILLI’S ‘STICKY RED ONION HOUMOUS’ . . . Children’s identical twin tv presenters Jess and Laura Tilli share their recipe for Sticky Red Onion Houmous - Beware: Once you start making this, you just can’t stop – you’ll become obsessed! INGREDIENTS (Feeds 4 peeps) 1 tin of chickpeas 2 red onions 2 tbsp brown sugar 2 tbsp balsamic vinegar Good glug of olive oil Juice of one lemon Half clove garlic – crushed 1 tsp cumin seeds 1 tsp coriander seeds Half tsp chilli flakes 2 wholemeal pitta bread Salt and pepper 2 handfuls of wild rocket Handful of washed, fresh Coriander, roughly chopped.

1 Firstly, you need to get on with the sticky red onion bit: slice up your red onions and throw them into the pan with the sugar and balsamic vinegar. Put the pan on a medium heat and stir for a couple of minutes to circulate the heat.

4 In a pestle and mortar (or a bowl with a rolling pin) crush the cumin, coriander chilli flakes and salt and pepper until you can smell the spicy aroma of the herbs.

2 Leave the mixture to bubble away on its own for about 15 mins until the sugar has dissolved and the vinegar is caramelizing the mixture. Turn off the heat and leave this delicious mixture to cool

5 Add this, together with the crushed garlic, into the chickpea mixture – and you’re practically there. Give it all a mix with a fork and taste. This is when you need to decide if you fancy a little more garlic/ lemon juice/ Salt and Pepper. (Lor can’t get enough garlic, whereas I always go over the top with the lemon juice – I love the zing!)

3 Now chuck your chickpeas, lemon juice and olive oil into a fairly deep bowl or big jug and jhuzz all together with a hand blender. (Tilli Tip: don’t blend too much, else you will end up with the equivalent of baby food!)

6 Your sticky red onion mixture will now have cooled, (although we love it poured onto the houmous, even if it’s still slightly warm). Now just pop your pitta in the toaster, then slice into chunky soldiers)

7 Put your serving bowl on a large plate, throw in the rocket leaves and fresh coriander for a bit of green and vitamin C. Then lightly dollop the houmous over the leaves, along with generous spoonfuls of the sticky red onion mixture. 8 Scatter the steaming pitta soldiers round the edge of your plate and serve.

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ARTICHOKE DIP . . . Hollywood actor and icon Patrick Muldoon presents Artichoke Dip, perfect with pre-dinner drinks. INGREDIENTS 1 8oz cream cheese 1/2 cup mayonnaise 1/2 cup sour cream 1 cup grated parmesan cheese 1 large can artichoke hearts, chopped 1/2 tsp garlic salt 1 Mix all together. Add artichoke hearts. 2 Put ingredients into shallow baking pan. Bake at 350 degrees in oven for about 20 mins.

After dip is cooked, I like to cut the top off of a round sour dough bread and remove some of the center of the white bread to form a bowl for the hot dip. Pour the mixture into the bread round, place the top on the bread and warm for 5 mins in the oven. Serve hot. 3

Patrick Muldoon is an incredible talent who has stared in over 30 films such as "Stigmata" Starship Troopers" and most recently "The Steam Experiment with Val Kilmer. Patrick has also played key roles in hit US soaps such as "Days of Our Lives" and "Melrose Place" he has also won awards for being an outstanding actor. As well as being a TV and movie star Patrick is lead singer for LA based band "The Sleeping Masses" along with the talented Neil Ives.

Local Artisan Bakery â&#x20AC;&#x201C;Takeaway Catering and Wholesale

01489 799433 Shamblehurst Lane, Hedge End 79

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CLODAGH’S DIP RECIPES . . . Celebrity chef Clodagh McKenna shares 3 dip recipes which come from her book, The Irish Farmers' Market Cookbook published by Harpercollins. INGREDIENTS

INGREDIENTS

Roasted Aubergine Makes approx. 150ml 1 large aubergine 50ml (2fl oz) olive oil 1 tsp cumin seeds 1 garlic clove, peeled 50g (2oz) freshly grated Parmesan cheese 4 black olives, pitted Salt Freshly grated black pepper

Cool Cucumber & Yogurt Makes approx. 250ml 1/2 medium-sized cucumber 1/2 tsp whole cumin seeds 150ml (5fl oz) natural yogurt 1 tbsp chopped fresh Coriander

Roasted Red Pepper Hummus Makes approx. 500g 1 red pepper 60ml (2fl oz) olive oil 2 garlic cloves, peeled 420g (15oz) cooked, canned chickpeas Juice of 1 lemon Salt Freshly ground black pepper

Place the aubergine in a roasting pan and drizzle some olive oil on top. Use your hands to coat it in the oil. 1

2 Cook in a preheated oven at 180ºC, 350ºF, Gas Mark 4 for 20 mins, then remove and set aside to cool. Chop into large chunks.

1 Chop the cucumber into small dice – about 5mm.

Roast the cumin seeds in a preheated oven at 180ºC, 350ºF, Gas Mark 4 for 5 mins, or you can dry-fry them in a pan for about 3 mins or until you can smell their aroma. Mix together the cumin, yogurt, cucumber and fresh coriander in a bowl. 2

3 In a frying pan, dry-roast the cumin for 2 mins or until you can smell the aroma from the spice. 4 Place the aubergine, garlic, grated Parmesan, olives, cumin seeds and a splash of olive oil in a blender, and blend to a smooth consistency. Season with salt and pepper.

Clodagh trained as a chef at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House for 3 years. After an inspiring visit to the Midleton Market, Clodagh decided to leave the kitchen and set up her own stall at the local market. Soon after, Clodagh was developing other farmers markets around Ireland. Currently, she has her own weekly column for the Irish Examiner and a monthly column for RSVP Magazine. In addition to her regular columns, Clodagh has also written for the Irish Times, The Sunday Tribune, Aer Lingus Magazine, Delicious Magazine, Image Interiors and she is also the editor of the Slow Food Ireland Guide to Producers. Outside of her media work, Clodagh also lectures at the University of Gastronomic Sciences in Colorno (Italy). 80

1 Rub the red pepper with a little of the olive oil and place in a roasting pan. Cook in a preheated oven at 180ºC, 350ºF, gas mark 4 for 20 mins. 2 Remove and place in a bowl. Cover with cling film or a plate to create steam and help loosen the skin, and leave for 2 mins. Peel off the skin, cut the pepper in half and remove the seeds. 3 Place the garlic and roasted red pepper in a food processor and whizz until finely chopped. Add the chickpeas and process until well blended. Then add the lemon juice and drizzle in the remaining olive oil through the feed tube to make a fairly coarse paste. Season to taste and spoon into a serving bowl.

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STUFFED DATES WITH CHEESE SELECTION . . . Celebrity chef Phil Vickery shares one of his favourite party recipes Stuffed Dates with Cheese Selection - Dates are really easy to stone, so no excuse. INGREDIENTS 6-8 persons Preparation time: 15 mins. Cooking time: none. 1 x 227g box dates, halved and stones removed (but not cut in half completely) 1 x 200g pot cream cheese Zest of 1 lemon, juice from half 2 pots fresh chives, chopped roughly Pinch chilli powder Pinch or two paprika Salt Pepper

1 Place the cream cheese into a deep bowl. 2 Add the lemon juice and zest and mix well. 3 Add half the chopped chives, chilli and paprika, salt and pepper, again mix well. 4 Spoon into the halved dates carefully, then dust with a little extra paprika. 5 Serve with a Christmas cheese selection.

Philip Vickery (born 2 May 1961 in Folkestone, Kent) former Head Chef of the Castle Hotel, Taunton where he won, amongst other awards, 4 AA rosettes and the AA Chef of the Year. While working for the Castle Hotel he gained 4 restaurant's Michelin Star. He currently appears on the television programmes Ready Steady Cook and This Morning. In 2009 he recorded a series of exclusive and intimate interviews with good to know.co.uk in which he revealed what is arguably his greatest cooking advice to date, particularly concerning how to deal with kids who are fussy eaters.

Tips • Can be made well in advance. • Good also with cold meats such as ham and turkey. • This is also nice with fresh fruit such as peaches and mango. • Even kids may try these... 82

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JUMBO CHEESE STRAWS . . . Celebrity chefs Dave and Si (Hairy Bikers) present part 1 of their favourite dinner party starter - Jumbo Cheese Straws made with gorgonzola, parma ham and celery seeds - Great served with our chestnut, roasted butternut squash and bramley apple soup, (see page 91), or as great nibbles with pre-dinner drinks. Easy to make but warning…..make plenty. INGREDIENTS Makes about 18 1 Pack puff pastry (375 gms) 3 slices of Parma ham 100g gorgonzola 1 tbs celery seeds Beaten egg to wash.

1 Roll out the puff pastry to a thin sheet. 2 Cut the Parma ham into strips. This is so when you bite into the straws you don’t pull out a big stringy bit of ham as you tuck in. 3 On one half of the pastry lay out the ham, then crumble over the gorgonzola. 4 Fold over the pastry like a sandwich and roll out thinly. Trim the edges square.

Dave Myers (from Barrow-inFurness, Cumbria) and Si King (from Washington, Tyne and Wear), collectively known as The Hairy Bikers, are British television presenters who have fronted the series The Hairy Bikers' Cookbook, The Hairy Bikers Ride Again, The Hairy Bakers and The Hairy Bikers' Food Tour of Britain for BBC Two. Both Dave and Si have a background in TV and film production. Dave is a professional make-up artist,

5 Brush with the beaten egg and sprinkle with the celery seeds. Cut into strips about 1 cm wide. 6 Twist and lay onto a roasting tin and press down the ends slightly to make sure the cheese straws don’t uncurl. 7 Bake in a hot about 200ºC, gas mark 6 oven for about 20 mins until golden. Leave to cool slightly if you can.

specialising in prosthetics, while Si has served as locations manager on numerous productions including the Harry Potter movies and Byker Grove. The pair have appeared on several episodes of Saturday Kitchen on the BBC, as well as on Richard and Judy on Channel 4. They both appeared on a celebrity chefs special of The Weakest Link and in the première episode of James Martin's Brittany with Saturday Kitchen presenter James Martin.

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CHEESEY PEOPLE BISCUITS . . . Celebrity chef Silvana Franco shares one of her favourite party recipes Cheesey People Biscuits. INGREDIENTS Makes 8 100g Cheddar cheese 100g wholemeal plain flour 150g self raising flour 50g butter, room temp Pinch of salt 150ml whole milk, plus a tbsp or two for brushing. Seeds, such as poppy, sunflower, pumpkin and pine nuts, to decorate 1 Preheat the oven to 220C/ Gas 7. Grate the cheese. 2 Place the flour in a large bowl then using your fingertips rub in the butter. Using a round table knife, stir in the cheese and salt then the milk. Using your hands, gather the mixture, pressing gently together to make a soft dough.

3 Lightly dust the surface with a little flour then roll out the dough to a thickness of 2cm. Using a gingerbread man or other shaped cutter, firmly stamp out shapes – try not to twist the cutter as this makes them rise unevenly. Re-roll the trimmings and stamp out more. 4 Transfer to a non-stick baking sheet, brush with a little milk and decorate with the seeds – press them in firmly with your fingertips. Bake for 12 – 15 minutes until well risen and golden. 5 Cool on a wire rack and serve just warm or at room temperature. They only last a day or two so freeze any you don’t eat.

Born in Derby, but with Italian roots, Silvana is part of a large family and was used to good home cooking as a child. Her degree course gave her the opportunity to do a work placement and this led Silvana to the BBC where she contributed to BBC Vegetarian Good Food magazine. Her obvious talent for writing and passion for food led to her becoming senior writer on Good Food magazine. Brightening out screens Her magazine experience led her to work alongside Ainsley Harriott as a food stylist and writer on Can't Cook Won't Cook, Ainsley's Meals in Minutes and a host of others. Her strong association with Ainsley and sparkling personality got her noticed in the studio and it wasn't long before she was on screen presenting alongside Ainsley and other chefs. Now a successful presenter on shows such as Saturday Kitchen, Silvana has had several books published. She also runs a food media company called Fork with fellow ex BBC colleagues Angela Boggiano and Jenny White.

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PARTY SNACKS . . . Tony Singh celebrity chef and proprietor of Oloroso, shares a few of his favourite party snack recipes - Bombay Toast, Pista Katli and Sooji Rasgulla. INGREDIENTS Bombay Toast 3 bread slices, cut each piece into half 2 eggs 1 onion, finely chopped 1 green chilli, finely chopped 1 tsp garlic puree 1 tsp pureed ginger 4 tbsp roughly pureed Chickpeas 4 tbsp butter or oil Salt and pepper to taste Pista Katli 100g pista 75g powdered sugar 4 drops rose essence 1/4 tsp cardamom powder 1 silver sheet for decoration Sooji Rasgulla 1/4 kg Sooji 1/4 kg sugar 1/4 litre milk 25g cashew nuts Veg oil for frying

Bombay Toast 1 Break the eggs into a bowl, add salt, pepper, chopped onions and chilli and beat well with a fork and set aside. 2 Mix chickpeas with the garlic, ginger that has been sautéed off for 2 minutes. Season. Spread on bread and make sandwiches and cut into triangles. 3 Heat 2 tbsp of butter in a frying pan, dip three bread sandwiches into the egg batter, coat well on both sides of the bread slices

with the egg batter and fry on both sides until brown and crispy. 4 Repeat with the other three slices of bread and the remaining egg batter. Serve with Spiced Ketchup.

Pista Katli 1 Soak pista in water for 30 mins. Drain water and grind to a fine paste. 2 Mix the pista and sugar well. Cook in a pan on a slow flame and keep stirring for 7 to 8 minutes. 3 When the mixture thickens and leaves the sides of the pan, remove from fire and mix in the essence. 4 Transfer the mixture onto a greased rolling pan, sprinkle cardamom powder and press the silver sheet over it. Cut them into diamond shaped pieces.

Sooji Rasgulla 1 Boil milk in a vessel on low heat. Add Sooji to the milk and stir well without forming 85

Tony Singh with the first book ‘IN AT THE DEEP END’, in which he presented Beef Vindaloo - pg. 114

any lumps. Cook till Sooji gets tender. Remove from heat and keep aside. 2 Mix sugar with 2 cups of water and make thick syrup. 3 Make small oval balls from the Sooji mixture, place a cashew nut in the middle and deep fry in oil until golden colour. 4 Remove from oil and place in sugar syrup. Soak the Rasgulla in sugar syrup for 1 hour and serve chilled.

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MINI CARAMELISED BALSAMIC TARTS . . . Year 3/4, Class CG student Laura Holliday shares one of her favourites Mini Caramelised Balsamic and Red-Onion Tarts with Goats Cheese. INGREDIENTS For the Pastry: 75g butter 175g plain flour 50g mature cheddar cheese, grated 1/2 tsp mustard powder A pinch of cayenne pepper Cold water For the Filling: 6 tbsp balsamic vinegar 900g red onions thinly sliced 100g goats cheese 25g butter 1 dsp chopped fresh thyme Cayenne pepper for sprinkling 1 Make pastry by rubbing the butter lightly into the flour, then add the cheese

mustard and cayenne,plus enough water to make a small dough. 2 Place the dough in a polythene bag to rest in the fridge for about 20 mins. After that make small rounds and line a greased small 24 snacked sized pastry tin. 3 To make the filling, melt butter in a pan, stir in the onions, balsamic vinegar and chopped thyme, season and cook very gently for about 30 mins, until mixture has reduced down. 4 Next spoon onion mixture into pastry cases add sliced

goats cheese on top, finally sprinkle with a little cayenne pepper and bake in a moderately hot oven for about 25 mins.

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GOATS CHEESE AND RED ONION TARTS . . . NEW Reception, student Lennon Payne shares his favourite party recipe Goats Cheese and Red Onion Tarts. INGREDIENTS 500g block shortcrust pastry (ready made - makes life easier!) 2 very large red onions Olive oil 1 tbsp balsamic vinegar 1/2 tbsp chopped thyme leaves 6 slices goat's cheese, from a small log or 3 English goat's cheeses with a bloomy rind, halved.

Heat the oven to 200ยบC/ fan 180ยบC/gas 6. 1

bake for 10 mins or until the pastry starts to brown, lift out the grease proof paper and beans and bake for another 5 mins or until the pastry is crisp, dried and cooked. 2 Meanwhile, slice the red onion thickly (you need 6 fat slices). Heat a little oil in a large frying pan (you may need to use 2 pans, or do it in 2 batches) and carefully fry the slices, without breaking them, on each side until they start to soften, about 15 mins in total.

goat's cheese on top, against one side of the pastry so it is off centre.

2 Line 6 individual tart tins (about 10cm across) with pastry and prick the bases.

Add the balsamic and thyme and bubble together.

2 Bake until the goat's cheese begins to bubble and brown a little.

3 Line with grease proof paper and baking beans and

2 Lift a slice of onion into each tart and put a slice of

2 Drizzle with a little olive oil before serving.

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CARAMELISED AND ROASTED TOMATO TARTS . . . Fellow of the Institute of Master Chefs of Great Britain, Tessa Bramley shares one of her favourite party recipes - Caramelised and Roasted Tomato Tarts. INGREDIENTS

INGREDIENTS

180g buttery rich short crust pastry 8 sun-dried tomatoes in oil 4 large sprigs fresh basil 4 tbsp sweet pepper marmalade (see recipe) 8 ripe plum tomatoes Salt and freshly ground black pepper Extra virgin olive oil 4 stoned black olives Handful of basil leaves Mixed salad leaves to serve

Sweet Pepper Marmalade: 2 red peppers 2 yellow peppers 2 orange peppers 1 onion 1 fat clove garlic 3 tbsp olive oil 8 green cardamoms 2 tbsp white wine vinegar 2 tbsp brown sugar 1/2 tsp Tabasco sauce Salt and freshly ground black pepper

1 Pre-heat oven to 190C, gas mark 5. 2 Line 4 10cm / 4” tart tins with pastry and bake blind.

Increase oven temperature to 220C, gas mark 7. 3

4 Blanche and skin oven dried tomatoes. Chop basil. Mix both with pepper marmalade in a small bowl. 5 Divide pepper mixture between tarts. Slice tomatoes and season. 6 Arrange attractively over pepper filling, then drizzle with olive oil. Halve olives and arrange on top.

7 Cut the basil into long, thin strips and scatter on the top. Serve with a garnish of salad leaves.

Sweet Pepper Marmalade: 1 Roast and skin peppers. Cut fresh into long thin strips. Peel onion and chop finely. Peel and crush garlic. Fry together in olive oil in large pan until soft. Crush cardamom seeds and add to onions with peppers, vinegar, sugar and tabasco. 2

Bake in hot oven for 5 minutes until tomato is just starting to blacken and appear roasted.

3 Simmer gently for 25 to 30 minutes until all the ingredients have softened and caramelised and the flavours have mellowed.

This can be enhanced with a quick blast under the grill or with a blow torch.

4 Season with salt and lots of freshly ground black pepper.

Tessa has presented TV shows for the BBC, Channel 4 and ITV, with appearances on “Here’s One I Made Earlier”, “Food and Drink” and “Masterchef”, along with cooking slots on magazine programmes “Light Lunch” and “This Morning”. She has several of her own TV series to her credit, including “Tessa Bramley’s Country Kitchen”, “Tessa’s Seasonal Kitchen” and “Tessa’s Taste Buds”. She works as an independent consultant for major organisations including P&O Cruises, Marks & Spencer, Sainsbury’s and Somerfield. Tessa is highly experienced in giving demonstrations and frequently works for clients on location, presenting for PR functions and corporate events.

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VOL AU VENTS . . . Year 6, Class TO student and instigator of both Botley school cookery books, Natasha Coe shares her favourite recipe - Vol au Vents, a must at any party! INGREDIENTS Jus-Rol Vol-Au-Vent Cases 36â&#x20AC;&#x2122;s cooked as instructions on packet. 2 packets will normally be enough for 2 types of fillings. Parsley to decorate Chicken & Mushroom Filling: 2 chicken breasts (Cut into 1â&#x20AC;? pieces) Olive Oil White wine Pepper and salt 1 tin condensed cream of mushroom soup Tuna Filling: 225g tin of tuna fish preferably in brine (drained) Red pepper with skin removed and chopped Mayonnaise 2 cloves of garlic 1 tsp paprika Salt and pepper Curried Egg Filling: 4 hard boiled eggs (shelled) Mayonnaise Medium curry powder Prawn Filling: Packet of small prawns (they are easier to get into the cases) 200g mayonnaise 2-3 tbsp tomato ketchup Dash Tabasco, to taste Dash Worcestershire sauce

Chicken and Mushroom 1 Heat a tablespoon of olive oil in a heavy frying pan and then add the chicken. 2 Cook for 3-5 mins or until evenly browned then add a

good splash of white wine, pepper and salt to season and cook, stirring occasionally until tender. 3 Leave to cool slightly then chop into small pieces in a processor (make sure that you do not over do this), stir in the soup and chill until you are ready to use it.

Tuna 1 Mash the tuna in a bowl and then mix in the peppers and garlic. 2 Add enough mayonnaise to coat the mixture without getting it too runny. 3 Add the paprika and season with salt and pepper.

Tip: To skin the peppers just pop under a hot grill with the skins upwards until they become charred and then remove while still hot. 89

Curried Egg 1 Mash the eggs up in a bowl and enough mayonnaise to coat the eggs without it becoming too runny add 1/2 to 1 tsp curry powder. Prawn 1 Mix all the ingredients except the prawns together in a bowl until well combined. 2 In a separate bowl, add the prawns (if frozen, dry as well as you can before putting them into the bowl) coat with the sauce making sure that the mixture is not too wet.

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PARTY CANAPE’S . . . Family food writer for The Times on Saturday, Caroline Bretherton presents a couple of canape recipes, just what you need when your preparing for a party! INGREDIENTS Vodka and Beetroot Cured Salmon on Pumpernickel with Red Onion Crème Fraiche Makes 25 – 30 pieces 200g skinned salmon fillet 1 tbsp sea salt 1 tsp castor sugar 1 pkt dill 5 tbsp vodka 2 cooked, peeled beetroot, grated 4 slices rye bread, or similar 1 small tub crème fraiche 1/2 small red onion, finely diced 1 small pot lumpfish roe Salt and pepper 1 Mix the grated beetroot with the salt, sugar, vodka and most of the dill, roughly chopped. Coat both sides of the salmon in it and marinate it in a tightly fitting Tupperware container for the whole day, turning every few hours. 2 Mix the red onion with the crème fraiche, the remainder of the dill, finely chopped, and salt and pepper to taste. 3 Cut each slice of bread into eight small disks, using a bite sized pastry cutter. When the salmon is a good pink colour wipe off the marinade and slice very finely. 4 Serve by putting a smear of the crème fraiche on the bread, topping it with a twist of salmon and finishing with a small measure of the lumpfish roe, carefully balanced on top.

INGREDIENTS Bang Bang Chicken Croustades with Spring Onion Shards. Makes 25 – 30 pieces 1 pkt ready make canapé croustades 1 chicken breast poached and left to cool 1 small jar smooth peanut butter 1 small tin coconut cream 1 lime Thai fish sauce Thai sweet chilli dipping sauce 1 pkt coriander 1 bunch spring onions 1 Dice the cooled poached chicken breast into tiny pieces, as small as you can get them. 2 In a large mixing bowl turn out the peanut butter. Let it down with enough coconut cream to make a thick paste. Add the lime juice, 2 tbsp fish sauce and 2 tbsp sweet chilli sauce. Add a couple of tablespoons of finely chopped coriander. Now work with the mixture until you have the texture

Caroline started out as a fashion model, before dedicating herself to her passion for food. She has made numerous guest appearances on cooking shows including Channel 4s Light Lunch, UKTVs Great Food Live and Great Food Bites. Caroline co-presented Real Food with Lesley Waters and made 32 short programmes for the Home Choice channel as The Healthy Gourmet.

and taste you require. Build the tastes up gradually, going easy on the fish sauce. The mixture will appear slightly split, but don’t worry, that’s just the lime juice. You want to end up with a strong tasting paste that is thick enough to hold the chicken without collapsing or spreading. Mix in the chicken. 3 Fill each croustade with the chicken and top with a few thin pieces of spring onion, cut on the diagonal.

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BUTTERNUT SQUASH AND BRAMLEY APPLE SOUP . . . Celebrity chefs Dave and Si (Hairy Bikers) presents part 2 of their favourite dinner party starter - Chestnut, Roasted Butternut Squash and Bramley Apple Soup. INGREDIENTS 3 tbs olive oil 1 onion (chopped) 2 potatoes (diced) 1 clove garlic (crushed) 1 bramley apple (chopped) 1 1/2 kg butternut squash Olive oil 500g peeled roasted chestnuts Handful of roast chestnuts set aside for garnish 400g chestnut puree 2 bay leaves 2 litres chicken or vegetable stock 1 sprig thyme Sea salt flakes and ground black pepper Truffle oil to garnish Cream to garnish

1 First, cut the butternut squash into large chunks.. Place in a roasting tin and splash liberally with olive oil. 2 Roast in a hot oven about 200ºC, gas mark 6 for 30 mins or until cooked through and a bit scorched. Set aside to cool. When cool drain off the oil and peel.

5 Season and simmer until the potato is soft. (Stir regularly so the soup doesn’t catch and burn on the bottom of the pan.) 6 Leave to cool slightly then puree in a blender. Check for seasoning, and return to the pan to warm through. 7

Heat the olive oil in a big soup pan, sweat down the onion, garlic, potatoes and apple.

Serve in a soup bowl.

4 When the onion is translucent, not browned, add the stock, the squash, thyme, bay leaves, chestnuts and the chestnut puree.

8 Garnish with a swirl of cream and a swirl of truffle oil.

If you do this properly it doesn’t have to look naff. Top with slices of the reserved roast chestnuts.

A great soup packed with flavours, perfect with our gorgonzola and parma ham cheese straws recipe (see page 83). The sour bramley apple works great, tempering the sweetness of the chestnuts and squash.

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CHEDDAR CHEESE SOUP . . . English journalist, broadcaster and television presenter Fiona Phillips shares one of her favourite dinner party recipes - Cheddar Cheese Soup. INGREDIENTS 1 medium sized onion 1 medium sized potato 4oz (100g) carrots 1oz (25g) butter 1pt (600ml) vegetable stock 1 crushed garlic clove 1/2 tsp thyme 1/2 tsp sage 1/2pt (284ml) milk 6oz (175g) of grated cheddar cheese Salt to taste Pepper to taste 1 Chop the vegetables. Melt the butter in a large saucepan and sautĂŠ the

vegetables until the onion is transparent. Add the stock, garlic and herbs. 2 Bring to the boil, reduce heat, cover and simmer for about 25 mins. 3 Then add the remaining ingredients, allow to cool slightly, then blend in a liquidizer goblet in small quantities until smooth. 4 Reheat very carefully to serving temperature. Do not allow to boil, otherwise the cheese will go stringy. Adjust seasoning to taste.

Fiona Phillips was born in Kent at Canterbury hospital in 1961. The family later moved to Southampton where Fiona completed her schooling at Millbrook Community School. After leaving school, she worked for a short time at Mr Kipling's Bakery in Eastleigh, near Southampton. Fiona graduated from the University of Birmingham with a BA in English; she also undertook a PGC in journalism. Fiona has covered a number of big news stories including the Michael Jackson alleged child molestation case, the LA earthquake, the first OJ Simpson trial and the Oscars. She also interviewed some of the industry's biggest stars from Leonardo DiCaprio and Clint Eastwood, to Brad Pitt and Mel Gibson. From 1997 to 2008, she was the main anchor on GMTV, presenting GMTV Today every Mon to Wed, she left GMTV in Dec 2008 after a 12 year career. She now works in television and writes columns for Women and Home and The Mirror. Fiona also voiced the character of Katie Current in the British release of Shark Tale. She took part in the third series (2005) of Strictly Come Dancing with professional partner Brendan Cole. Phillips is also a patron of Barnardos, Alzheimer's Society, Age Concern, Richard House Children's Hospice, and Mildmay Mission Hospital.

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PIG-POODLE SOUP . . . Author and illustrator of children's picture books and novels, Paul Geraghty shares his Pig-Poodle Soup. (Don’t worry; no real poodles are used – and pig needn’t necessarily feature either!). This is more of a technique, rather than a specific recipe, but one that makes for a richly flavoured, complex and delectable soup every time. The only problem that arises is when someone says, ‘Delicious! What’s in it?’ INGREDIENTS Smoked, peppered mackerel, flaked or Smoked sausage, chopped or Blue cheese pieces if you’re a herbivore or None of the above if you’re a vegan! Cooking juices, collected and fresh frozen 1 large onion, chopped Vegetables (about 6 different species) Hot chilli sauce Seasoning Preparation time: Weeks!

Keep a covered, pig-poodle soup collection bowl in your freezer. Every time you cook, pour the lovely residual juices from all your dishes into the bowl and freeze immediately (wine remainders, left over vegetables and Indian takeaway sauces are also welcome). After about 12 meals, you should have collected the crucial ingredients to give your soup an enviable ‘narrative’!

order of those that need most cooking. Bring to boil and keep gently simmering.

On D-day, liberate your bowl from the freezer.

5 Use boiling water to dilute the soup to your preferred consistency, and add flaked mackerel/chopped sausage/ blue cheese depending on your mood.

Sauté the onion in butter or olive oil. 1

2 Add some water, followed by the various vegetables, in

3 Once the vegetables are in cruise mode, add the high explosive (the pig-poodle soup bowl of ‘secret ingredients’). 4 When the vegetables have surrendered, liquidise the lot, adding chilli sauce to taste (and any additional seasoning, if necessary).

Happy slobbing! 93

A Personal Thumbs-up from the Blairs “Thank you so much for the lovely books, Leo was absolutely delighted to receive them and is enjoying them already. We will certainly look forward to ‘Dinosaur in Danger’. Yours, Cherie Blair.”

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HARIRA . . . THE d.@rt centres resident cookery expert Shelley Ducarreaux shares one of her family favourites. “This is one of my teenage boys’ favourite winter

warmer meals. They love it served with warmed crusty bread. Harira is the traditional soup of Morocco. It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day”. INGREDIENTS 200g tinned chickpeas 20g butter 2 medium brown onions, finely chopped 2 trimmed celery stalks, finely chopped 2 cloves garlic, crushed 4cm piece fresh ginger, grated 1 tsp ground cinnamon 1/2 tsp ground black pepper Pinch saffron threads 500g diced lamb 3 large tomatoes seeded and coarsely chopped 2 litres hot water 100g brown lentils 2 tablespoons plain flour 100g white long-grain rice 1/2 cup firmly packed fresh coriander leaves 2 tbsp fresh lemon juice 1 Heat butter in a large saucepan, fry the onion, celery and garlic, stirring until the onion softens.

Add the ginger, cinnamon, pepper and saffron, cook stirring for about 2 mins or until fragrant. 2

3 Add the lamb and cook, stirring for about 5 mins or until lamb is browned.

Add the chickpeas, lentils and tomato and cook these, stirring for about 5 mins or until the tomato softens. 4

5 Stir in the water and bring it to the boil. Cover the pan and simmer for 1 hour. 6 Blend the flour with half a cup of the slightly cooled cooking liquid in a small bowl. 7 Stir into the lamb mixture with the rice. Cook, stirring occasionally until the mixture boils and thickens. 8 Stir in the coriander and lemon juice just before serving.

Shelley is the resident Community Chef at the d.@rt Centre. She has worked with the men's cookery programme and children's creative cookery activities at the d.@rt and young peoples cookery project at The Box. It is Shelleys welcoming personality as well as her cooking ability that makes the courses so popular.

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THAI NOODLES SOUP . . . Harry Potter actress (as Nymphadora Tonks) and musician, Natalia Tena shares her current favourite dish - Thai Noodles Soup. INGREDIENTS Serves 2 4 chicken legs, debored and cut small Tin of coconut milk 1 carrot cut into quarters 2 pak choi 1 lime 1 red chilli 450ml chicken stock Spring onions Red curry paste Coriander to garnish Noodles Fish sauce Optional Baby sweetcorn Mushrooms 1 Heat up half the coconut milk till it starts to bubble and then cook the chicken until it goes white.

Add 1 large tablespoon of curry paste and watch everything change colour, add the rest of the milk. 2

3 When all stirred in add stock and optional sweetcorn and mushrooms. 4 After 5 mins add the pak choi, chilli and the fish sauce to taste (I have a large tablespoon). Squeeze about half a lime and add the spring onions.

Tena sings (lead) and plays the accordion in the band Molotov Jukebox. She made her professional debut as Ellie in ‘About a Boy’ (2002), and began acting full time in 2003. She’s played lead roles in stage adaptations of Gone to Earth in 2004, and Nights at the Circus in 2006.

5 Add packets of noodles, (if I’m feeling greedy, I put 3, but 2 should do!).

Tena appeared in the film adaptation of Harry Potter and the Order of the Phoenix as Nymphadora Tonks, a role she reprised in its sequel Harry Potter and the Half-Blood Prince. She claims that attending the audition was a spurof the-moment decision, which she thought was for an extra rather than a relatively big part.

6 When noodles done in broth, scoop up in bowls and garnish with the coriander.

For starters, prawn toast or spring rolls or chicken with peanut sauce, for dessert mango sorbet. 95

An obsessive swimmer and loves cooking, “it makes me feel like I’m in the Roahl Dahl book Georges Magic Medicine”

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SPICY BUTTERNUT SQUASH SOUP . . . Botley resident and owner of Etikett, a unique childrens wear boutique, Elaine Symes shares her family recipe for Spicy Butternut Squash Soup. INGREDIENTS Serves 4 15ml olive oil 1 red onion, peeled and finely sliced 2 red chillies, deseeded and finely chopped 15g fresh coriander, stalks removed and finely chopped, leaves reserved 1 butternut squash, peeled, seeds removed and roughly chopped 284ml chicken stock 400ml coconut milk

then sautĂŠ the onion, chilli and coriander stalks for 1 to 2 mins. Next add the butternut squash and sautĂŠ for a further 5 mins.

1 In a large saucepan heat the oil over a moderate heat,

2 Add stock and coconut milk, cover and cook for 30 mins.

3 Blend and puree the soup until it is smooth and creamy in consistency. 4 Serve immediately with a generous sprinkling of the coriander leaves which you put aside.

A large selection of special occasion wear, Christening wear, toys, gifts and accessories. Shop here for something different at High Street Prices!

We also stock premature babywear. Gift Baskets in stock and available to order.

Etikett is a unique boutique specialising in classic, traditional and designer wear for babies and children 0-8 years.

22 High Street, Botley, Southampton, SO30 2EA. Tel: 01489 785829 www.etikett.co.uk 96

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ROASTED PARSNIP AND PARMESAN SOUP . . . Year 3, Class JW student Adam Turl shares a festive favourite of his Roasted Parsnip and Parmesan Soup - “superb anytime of year but at

Christmas time looks exceptional when served in red terrine or soup bowls.” INGREDIENTS 450g parsnips cut into lengths 50g freshly grated parmesan cheese 2 tbsp extra virgin olive oil 15g butter 1 medium onion finely chopped 1 tbsp plain flour 1.35 ltrs light chicken stock or bouillon Salt and freshly ground black pepper 4 tbsp double cream 1 Simmer the parsnips in plenty of salted water for 3 mins.

8 Puree the soup with the remaining parmesan cheese in liquidiser.

2 Drain well and toss in half the parmesan cheese.

9 Stir in the cream, taste for seasoning and reheat.

3 Put the olive oil in the roasting tin and heat in the oven for 3-4 mins.

10 Serve garnished with twists of freshly ground black pepper.

4 Arrange the parsnips in the roasting tin, add the butter and bake for 45 mins at 180ºC, basting frequently. 5 Drain the excess oil into a large saucepan and cook the onion gently until soft without colouring. 6 Stir in the flour and cook for 1 minute. 7 Add the stock stirring constantly and bring to the boil. Add the parsnips. Simmer covered for 10 mins.

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PUMPKIN AND CREAMY BUTTERNUT SQUASH SOUP . . . Celebrity chef Andrew Nutter shares one of his favourite party recipes - Pumpkin and Creamy Butternut Squash Soup. INGREDIENTS Serves 4 600g pumpkin– peeled and chopped 600g butternut squash, peeled, deseeded and chopped 2 tbsp olive oil Pinch curry powder 1 tbsp olive oil 1 small onion – chopped 1 clove garlic – chopped 1 small knob fresh root ginger-chopped Pinch dried chilli flakes 1200ml chicken stock 200ml tin of coconut milk Chopped coriander

1 Prepare the pumpkin and butternut squash , put in a roasting tin and sprinkle with olive oil and curry powder, then roast at 180°c for 15 mins stirring occasionally.

pumpkin, butternut squash ginger and chilli and simmer for about 10 mins until cooked through, liquidise until smooth, pass through a sieve and season.

2 Heat the olive oil and fry the onion and garlic until softened.

4 When ready to serve, reheat the soup, add the coconut milk to taste, adjust the seasoning, pour into a bowl and sprinkle with coriander if desired.

3 Add the chicken stock and bring to the boil, add the

Loveable Lancastrian chef Andrew Nutter is one of the most innovative of the new breed of celebrity chefs An appearance in the Daily Mail Cook of the Year led to an apprenticeship at London’s Savoy Hotel. He has worked in Michelin-starred restaurants all over France, and at the Greenhouse Restaurant under Gary Rhodes. His own restaurant Nutters, opened at the age of 21, is set in an 18th century manor house, in six-and-a-half acres of parkland. He has won numerous awards, including Lancashire Chef of the Year. Andrew is a regular guest on Daily Cooks and has fronted his own show 'Utter Nutter' for Channel Five. Andrew was a regular guest on BBC Great Food Live! and appeared on Daily Cooks with Antony Worral Thomson. He has appeared frequently at the Gourmet Food Festivals in South Africa in Durban, Johanesburg and Capetown. Corporate demonstrations and presentations are one of his specialties.

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ROASTED PUMPKIN SOUP WITH THYME . . . LSA Jackie Wilcock presents one of her favourite festive recipes Roasted Pumpkin Soup with Thyme. “In 2009 we grew our own pumpkins, and

enjoyed carving them at Halloween and making the soup with the flesh. I made the soup for a starter for a Christmas lunch the guests enjoyed it so much they all went home with a doggie bag! I also make it (leaving out the cream and cheese) for the children at the Hedgehogs after school club I work for and the children always ask for seconds and I never make enough.” INGREDIENTS 3kg/7lb unpeeled pumpkin 2 tbsp sunflower oil Salt and freshly ground black pepper 75g/3oz butter 1kg carrots 2 x 400g tins of tomatoes 1 whole head of celery 2 medium onions, chopped 8 small sprigs fresh thyme, leaves only, plus extra leaves to garnish 2.25 litres / 4 pints of vegetable stock 1 tsp salt 300ml / 1/2 pint single cream 175g/6oz Gruyère cheese, coarsely grated 1 Preheat the oven to 200ºC/400ºF/Gas 6. 2 Cut the pumpkin or squash into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. 3 Transfer to the oven to roast for 30 mins, or until tender. 4 Remove the pumpkin from the oven and, when cool

enough to handle, slice away and discard the skin and cut the flesh into small chunks. 5 Melt the butter in a large pan. Add the onion and half the thyme leaves and cook gently for about 10 mins until the onion is very soft but not browned. Add carrots, tins of tomatoes, celery chopped, and the roasted pumpkin, any juices from the plate, the stock and one teaspoon of salt. Cover and simmer gently for 20 mins. 6 Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean

pan and bring back to a gentle simmer. 7 Stir in the cream and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.

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EGGS BENEDICT . . . The original IT girl, Tara Palmer-Tomkinson presents her favourite dish -

“The key to this dish is a great Hollandaise sauce, my favourite is at The Ivy”. INGREDIENTS 8 slices Kassler ham or sweet-cured back bacon 4 muffins 8 medium eggs 400g Hollandaise sauce Hash browns or mash Hollandaise Sauce: 70ml white wine vinegar 80ml water 2 small shallots, peeled and chopped A few sprigs tarragon 1 bay leaf 10 black peppercorns 5 medium egg yolks 400g unsalted butter Salt and freshly ground white pepper

Hollandaise Sauce: 1 Place the vinegar, water, shallots, herbs bay leaf and peppercorns in a saucepan and reduce the liquid to about a tablespoonful. Strain and put aside.

2 Melt the butter and simmer for 5-10 mins. 3 Remove from the heat, leave it to cool a little, then pour off the pure butter where it has separated from

The Ivy is on West Street, near Covent Garden in London. It opened in 1917 and over the years has become one of London’s favourite restaurants. It is particularly popular with theatregoers and has a private room that can be used for celebratory events. In 2000, the restaurant was awarded the Moët & Chandon London Restaurant Award for excellence. The Ivy is part of Caprice Holdings which also owns Le Caprice in St James, J Sheekey in St Martin’s Court, Daphne’s in South Kensington, Scott’s in Mayfair, Bam-Bou in Fitzrovia and Rivington Grill in Greenwich and Shoreditch. www.caprice-holdings.co.uk 100

the whey and discard the whey. This helps to keep the sauce thick. 4 Put the egg yolks into a small stainless-steel bowl with half of the vinegar

Photo: Paul Goyette from Chicago

reduction and whisk over a pan of gently simmering water until the mixture begins to thicken and becomes frothy. Slowly trickle in the butter, whisking continuously - an electric hand whisk will help. If the butter is added too quickly, the sauce will separate. 5

6 When you have added two-thirds of the butter, taste the sauce and add a little more or all of the reduction. Then add the rest of the butter.

The sauce should not be too vinegary but the vinegar should just cut the oiliness of the butter. Season, cover with cling-film and leave in a warm, not hot, place until 7

needed. The sauce can be reheated over a bowl of hot water and lightly whisked again. To Serve: 1 Grill the bacon, lightly toast the muffins and softpoach the eggs. Place the bacon on the muffin with the poached egg on top and coat it with a couple of generous spoonfuls of the Hollandaise sauce. 2 Hash browns are the ideal accompaniment, or simply serve the Eggs Benedict on their own.

Note: Although the dish is simple to construct, the trick is in the timing and consistency of the Hollandaise. Donâ&#x20AC;&#x2122;t try to make too many at once. 101

Tara Palmer-Tomkinson, the original IT girl, has become a household name since she first came to the attention of the media in 1996. After having four memorable years as a columnist for the Sunday Times and a weekly page in Closer magazine, Tara continues to contribute to titles such as GQ, the Observer, Harpers and Queen, Evening Standard, The Telegraph, Tatler, In Style, Eve and the Times. Tara's television profile is second to none, successfully hosting prime time shows including, 'Animals do the Funniest Things', 'Junior Eurovision' and coverage of 'I'm a Celebrity Get Me Out Of Here' with Ant and Dec. She has also enjoyed hosting a live radio show for LBC every Friday. Tara's notoriously cheeky fashion style has led her to judging roles in Project Catwalk hosted by Kelly Osborne. Sheâ&#x20AC;&#x2122;s graced the catwalk for Philip Treacy's spring collection and has been a popular face at top shows at London fashion week including her good friend Julien MacDonald.

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TROUT RILLETTE AVOCADO TARTAR . . . Executive chef for the Lainston House Hotel, Andy Mackenzie shares his recipe for Trout Rillette Avocado Tartar with Rocket Leaves and Cherry Tomato Dressing. INGREDIENTS Rillette: 200-250g test trout filleted/pin boned/skinned (ask your fishmonger to do this, or if you are brave, have a go yourself) 50-100g smoked trout (finely chopped) 200ml double cream, whipped 1/2 red pepper cut into small dice 1/2 green pepper cut into small dice 1x small bunch of chives, finely chopped Juice of 1 small lemon 1x shallot, finely diced 1/2 bottle of white wine Season to taste Avocado Tartar: 1 avocado, diced 1 lime Finely chopped basil Salt and pepper Rocket Leaf: Salad dressed with a little olive oil just before serving Cherry Tomato Dressing: 250g cherry vine tomatoes 2 tbsp olive oil 1 tbsp white wine vinegar 1 tsp sugar Season to taste

pepper. Place a sheet of baking paper over the top. 2 Poach in a moderate oven for 20 mins or until just cooked. Leave to cool and chill for 30 mins and then flake into a bowl. 3 Add the chopped smoked trout. Add the chopped shallots, chives, lemon juice, peppers, season to taste.

Fold in the whipped cream gently. Place in the fridge. 4

Chefâ&#x20AC;&#x2122;s Tip: Can be served as a starter, tappas or spread crusty Lainston house bread

Avocado Tartar: 1 Mix all the ingredients together in a bowl and leave to one side.

Rillette: 1 Place trout fillets in a deep dish or baking tray and cover with white wine, salt and

Cherry Tomato Dressing: 1 Place the tomatoes in a blender. Add the vinegar, oil, sugar, salt and pepper. Blitz until smooth. 102

2 Pass through a sieve and put in a Squeezy bottle.

To Serve: 1 Place a cutter (7cm in diameter, 4cm height) onto a serving plate. Fill the base of the cutter a third of the way up with the avocado tartar. 2 Then fill the cutter with the trout rillette to the top. Remove the cutter. 3 Dress the rocket leaves and place on top of the rillette. Drizzle the cherry tomato dressing around and serve.

PURBANI

BOTLEY

Telephone: 01489 783161 / 788200 Open 7 days a week 12 noon to 15.00 then 18.00 to midnight including bank holidays

Sitting in the heart of the quaint Botley Village the PURBANI sets you for an evening of freshly cooked traditional Indian food, served by attentive waiters, in comfortable settings for a great Indian meal to remember. Mohammed and his trained team of experienced chefs have established PURBANI for over 27 years in Botley, successfully serving the customers locally and from a-far. Our ethics are simple. Freshly prepared with good quality herbs and spices, cooked using traditional cooking methods to create a great tasting food. With our great tables you can enjoy a romantic meal for two, or celebrate an memorable event with your guests, and be sure to have a fabulous evening. We can also cater for any work or home parties and bring the food to you. Phone or email to reserve a table or order your takeaway, or to discuss any outside catering demands.

2a The Square, BOTLEY Email: botley@purbani.info www.purbani.info

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CALIFORNIA ROLLS . . . Cunard Line presents one of their recipes used for parties onboard the Queen Mary 2 - California Rolls. INGREDIENTS

INGREDIENTS

Sushi Rice 200g Japanese rice 30cl water 20cl spirit vinegar 30g sugar 10g salt

Philadelphia Roll 2 thin slices of fresh salmon 1 stick cucumber 1 stick celery 1 tbsp cream cheese 1/2 sheet of nori 40g sushi rice

Mixed Sushi Roll 1 stick daikon radish 1 stick cucumber 2 prawns 1 stick carrot 1 tbsp cream cheese 1/2 sheet of nori 40g sushi rice

California Roll 1 stick avocado 1 stick mango 1 prawn 1 stick cucumber 1/2 sheet of nori 40g sushi rice

Sushi Rice: 1 Rinse the rice thoroughly under running water till it runs clear. Gently simmer the rice, counting 15 to 20 mins from when it comes to the boil. Take off the heat. 2

Preparation: 1 Moisten the half-sheet of nori. Spread a 2mm layer of rice on it. 2 Arrange the various ingredients for each roll on top.

Mix vinegar, sugar and salt.

Tip the rice into the dressing when it is still hot. Drain off any excess liquid. 3

Vegetable Maki 1 stick daikon radish 1 stick carrot 1 stick cucumber 1/2 sheet of nori 40g sushi rice

3 Roll it up to make a maki or sushi. 4

Cut into slices 2cm thick.

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Serves 4

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LITTLE CRAB CAKES . . . Cunard Line presents one of their recipes used for parties onboard the Queen Mary 2 - Little Crab Cakes. INGREDIENTS Serves 4 350g crab meat 1/2 red onion, thinly sliced 5g chopped ginger 5g crushed garlic 5g green chilli, sliced 1 shallot, finely chopped 1 stick lemongrass Zest of one lemon 5g red curry paste Juice of one lemon 1 egg 50g croutons Salt Crust: 90g flour 8 eggs, beaten 300g breadcrumbs 80g sesame seeds

1 Mix all the ingredients thoroughly. Divide the mixture into four equal parts and pour into individual, nonstick, cake moulds. 2 Unmould each cake and roll it in the flour, then dip in the beaten egg. Finish by coating them in breadcrumbs and sesame seeds. 3 Deep-fry the cakes in very hot oil till they are golden brown.

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PARMESAN CUSTARD . . . Rowley Leigh, the chef proprietor of Le CafĂŠ Anglais shares one of his favourite party recipes - Parmesan Custard. INGREDIENTS 300ml single cream 300ml milk 100g finely grated Parmesan 4 egg yolks Salt, pepper, cayenne 12 anchovy fillets 50g unsalted butter 8 very thin slices of pain de champagne

1 Mix cream, milk and all but a tablespoon of the cheese in a bowl and warm gently over a pan of boiling water until the cheese has melted. Allow to cool completely before whisking in the egg yolks, salt, finely milled white pepper and a little cayenne. 2 Lightly butter 8 china moulds of 80 ml capacity and pour in the mixture. Place the moulds in a pan of boiling water, cover with buttered paper and bake in a low oven, 150C, for 15 minutes or until the mixture has just set.

Mash the anchovies and butter to a smooth paste and spread over four of the slices of bread. Cover with the remaining bread and toast in a sandwich maker/Panini machine. Sprinkle the remaining Parmesan over the warm custards and brown gently under a hot grill. 3

4 Cut the toasted anchovy sandwiches into little fingers and serve alongside the custards.

Rowley Leigh, is one of the founding fathers of modern British cooking. After Cambridge University he tried his hand at farming and novel writing before falling into cooking 'almost by accident' . After stints at Le Gavroche, the brothers' pastry laboratory and becoming buyer for the group, he took over their prestigious Le Poulbot restaurant as head chef in 1984, receiving the Times restaurant of the year award in 1986. He opened Kensington Place Restaurant with Nick Smallwood and Simon Slater in 1987. Quickly hailed by the Times as restaurant of the year, Kensington Place and its blend of brilliant food and an informal and buzzy atmosphere set the pattern for London restaurants in the 107

1990's. In the same decade, Rowley started a career as a cookery writer, winning the prestigious Glenfiddich award three times with The Guardian, The Sunday Telegraph and The Financial Times. He remains cookery correspondent of The Financial Times.

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SALMON BITES . . . Year 1, Class CA student Clara Butt shares one of her favourite party recipes.

“I love to make and eat these golden, crispy balls of Potato and Salmon. They taste great and go well with any creamy dipping sauce.” INGREDIENTS

2 x 213g salmon, skin and large bones removed 630g potatoes, peeled and cooked 1 small egg, beaten Flour for coating 3 tbsp sunflower oil Salt and pepper Lemon wedges to serve Dipping Sauce: 4 tbsp mayonnaise 2 tbsp tartare sauce 2 tbsp olive oil 1 tsp fresh lemon juice 1 Put the Salmon in a large bowl. Using your hands flake the fish into chunks. Grate the potatoes in the bowl with the salmon.

2 Stir in the egg, salt and pepper. Cover and chill for 30 mins. 2 Pre heat the oven to 18OºC/35OºF/gas mark 4. 4 Thickly cover a plate with flour. Take one spoonful of the Salmon mixture at a time, about the size of a golf ball. 5 Using floured hands, shape the salmon mixture to make 16 balls, then dip each one in the flour until lightly coated. 6 Heat the oil in a frying pan and fry half of the balls for 10 mins, turning until golden. Repeat with the remaining balls.

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7 Drain the balls on Kitchen paper and put into the oven for 15 mins until cooked through.

Dipping Sauce 1 Mix all the ingredients, then serve with the Salmon Balls and Lemon Wedges.

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CHICKEN SKEWERS WITH PEANUT SAUCE . . . Celebrity chef Gary Rhodes shares one of his favourite party recipes Chicken skewers with Peanut Sauce from his recent book 'Gary Rhodes:365' INGREDIENTS Serves 4 4 chicken breasts, skinned Bamboo skewers, pre-soaked in cold water (20-30 mins) Salt and pepper Vegetable oil for cooking Peanut Sauce: 225g (8oz) crunchy or smooth peanut butter 100-150ml coconut milk 2 tbsp soy sauce 3 tsp mild sweet chilli sauce Juice of 1 lime Gary with the first book ‘IN AT THE DEEP END’, in which he presented Bread and Butter Pudding - pg. 155 1 Cut each chicken breast into 4-5 strips; pierce one piece of chicken on to each skewer and season with salt and pepper. Heat a little vegetable oil in a frying pan and fry the chicken until golden brown and firm to the touch. 2 Meanwhile, warm together in a saucepan the peanut butter and 100ml of the coconut milk, then add the remaining ingredients.

The sauce should be a thick spoon coating consistency. If it’s too thick, add the remaining coconut milk and top up with water if needed. 3 The chicken skewers, peanut sauce are now ready to serve.

Gary Rhodes' legendary dedication to his craft and relentless pursuit of perfection has placed him firmly at the forefront of todays culinary world. Chef, restaurateur, celebrity and author; his distinguished career, tireless attention to detail and unique mastery of the Great British Classics truly sets him apart. A history of stunning restaurants has won him a constellation of Michelin stars and he is consistently revered by his peers as truly The Chef's Chef.

NB: The chicken can also be marinaded for a richer flavour. INGREDIENTS For the Marinade: Mix together 4 tbsp soy sauce, 4 tbsp teriyaki sauce, 1 tsp finely chopped fresh ginger, 1 crushed clove of garlic and 50ml (2fl oz) pineapple juice. Steep the chicken in the marinade for a minimum of 1 to 2 hours.

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HOT SPICY CARIBBEAN WINGS . . . TV & Radio Presenter Trish Adudu presents one of her favourite party recipes - Hot Spicy Caribbean Wings. INGREDIENTS Serves 6 12 Chicken wings 1 tsp of ground black pepper 1 tsp of mild curry powder 2 tsp of hot pepper sauce or Reggae Reggae sauce Pinch of sugar Half an onion-diced finely 1 clove of garlic-cut finely 1 Mix spices and seasoning into chicken wings as well as the onions and garlic - till all is evenly coated. Leave the pinch of sugar till last. Leave to stand for 30 mins.

2 Then heat up large deep fryer pan and when hot lower each chicken wing into the oil. Deep fry for 20 mins. Make sure you shake off any onions and garlic before you lower each wing into the oil.

Trish began working in television as the producer of BBC's sport show Grandstand and the BBC's football show Match of the Day. She then presented on Janet Street Porter's series Reportage. From 1997 she worked as Channel 5's main sports presenter for six years. Five News was based in the ITN Building in London's Grays Inn Road, Adudu was known for her singing in the lifts of the

building with "Soap Expert" Chris Stacey, who also worked in the building. This raised eyebrows from senior ITN staff most notably Sir Trevor McDonald. She occasionally appears on the daytime shows Loose Women and Inside Out.

Botley OPEN: Mon - Sat: 9am to 5pm Sun: 10am to 4pm

CAR CENTRE

A little Something About Us.... “Botley Car Centre is a family run business and has been established here since 1981. We aim to provide all our customers with personal car buying experience which is second to none. With a reputation built on supply quality vehicles, mainly low mileage”. Mark and Rob Sanders Warranties - All vehicles over £1,200 come with a warranty. Please ask for information when buying as differenty vehicles come with different warranties. Finance - available at competitive rates, 12 to 60 months available. Where We Are - Situated in Botley just outside Southampton on the A334. From the Motorway M27 take junction 7. Follow signs for Hedge End, continue on for about one mile passing through Hedge End until you reach a roundabout. Carry on across where you will see a Texaco Filling Station on the left hand side. Botley Car Centre is next door.

— Evening Appointments Available — WARRANTY WITH EVERY CAR

PRE-DELIVERY

SERVICE

P/X

WELCOME

USUAL DEALER FACILITIES

OPEN

7 DAYS

01489 788448 GRANGE ROAD, A334 BOTLEY, SO30 2FU

www.botleycarcentre.com 110

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DUCK SPRING ROLLS WITH BALSAMIC SAUCE . . . Celebrity chef Bobby Chinn shares one of his favourite party recipes Duck Spring Rolls with Strawberry Balsamic Sauce. INGREDIENTS 40g duck, cooked and shredded 2 sheets rice paper 30g shredded cucumber and carrot 40g rice vermicelli 15g green beans 1 lettuce leaf 20ml Bobbyâ&#x20AC;&#x2122;s Vinaigrette 5ml strawberry sauce 1 cup water 1 cup strawberries 1 1/2 cups sugar 1 cup olive oil 1 cup cooking oil 1 cup balsamic vinegar Salt & pepper

Strawberry sauce: 1 Take 1 cup of sugar, 1 cup of water and 1 cup of strawberries. Combine all ingredients in a pot and bring to the boil.

2 Cook until strawberries are soft, sugar has dissolved, and liquid has thickened. This will take about 15 to 20 mins.

2 Blanch the green beans in salted boiling water and cool in an ice bath. Leave the green beans slightly crunchy.

Puree and pass through a china cap strainer.

To form the spring roll, first place layer of duck, then the shredded cucumber and carrot, rice noodles, green beans then the herbs.

House Dressing: 1 Take the olive oil, cooking oil, half a cup sugar, balsamic vinegar and salt and pepper. Blend all ingredients until mixed well. Method: 1 Lay out the sheets of rice paper one on top of the other. Shred the duck using a fork or your fingers.

4 Roll into cigar shape and cut into 9 pieces. 5 For the sauce simply whisk the house dressing and strawberry sauce until well combined. Place the sauce in a small ramekin on the plate with the duck spring rolls.

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Half Chinese, half Egyptian, raised in England, lived in San Francisco and New York and now based in Hanoi, Bobby Chinn is one of the most respected chefs in Asia. Coming from a family of great cooks Bobby has always been passionate about food and he was taken under the wings of various cutting edge San Francisco chefs - Hubert Keller, Gary Danko, and Traci des Jardine where he learnt his trade. He now owns his own restaurant in Hanoi and his series on Asia is being filmed for Discovery. He has also appeared in the UK on BBC2â&#x20AC;&#x2122;s Saturday Kitchen and Full On Food.

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FIGS AND SOFT CHEESE ROLLED IN PARMA HAM . . . Celebrity chef Gino D'Acampo shares one of his favourite party recipes Figs and Soft Cheese Rolled in Parma Ham.

Recipe reproduced from Fantastico! Published by Kyle Cathie

INGREDIENTS 6 large plum tomatoes Extra virgin olive oil 6 large very ripe figs 200g soft cheese 5 tbsp of finely chopped fresh chives 12 slices Parma ham 4 tbsp runny honey Salt and pepper 1 Preheat the grill. Cut the tomatoes in half and place on a baking tray, skin-side down. Season with salt and pepper, drizzle with extra virgin olive oil and grill for about 10 mins until softened. Leave to cool. 2 Meanwhile, cut the figs in half, discarding the skin. 3 Mix the soft cheese with the chives and 1 tablespoon of extra virgin olive oil. Season with salt and pepper.

Lay a slice of ham lengthways on a chopping board. Place a fig half on one end. Drop a teaspoon of the 4

Gino with the first book â&#x20AC;&#x2DC;IN AT THE DEEP ENDâ&#x20AC;&#x2122;, in which he presented Doppio Cioccolato Con Pistacchio (Double chocolate mouse with Pistachio nuts) - pg. 166

soft cheese mixture on top of the fig, then place a tomato half on top of the cheese. Carefully roll up the ham to enclose the fig, cheese and tomato. Repeat with the remaining ingredients to make 12 parcels. 5 To serve, allow three parcels per portion. Drizzle with extra virgin olive oil and honey and enjoy with some toasted bread soldiers.

Born into a poor Neapolitan family, Gino inherited his grandfather's (a head chef) love of cooking and entered the Luigi de Medici Catering College at the age of fifteen. He continued to develop his skills through the kitchens of restaurants in Europe, including Perignon in Nice and a spell as Head Chef at Sylvester Stallone's Mambo King in Marbella (aged 19) before coming to England the following year. Gino now owns his own import and distribution company, Bonta Italia, and continues as development consultant chef for ready-meals manufacturing companies. he has appeared as guest chef/judge on Soapstar Superchef and, for the BBC, Take On The Takeaway , Step Up To The Plate and Put Your Menu Where Your Mouth Is.

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BOLOGNESE STUFFED PEPPERS . . . Television presenter and chef Loyd Grossman, OBE

shares a dish which is great for parties as a starter or a main with a side of warm crusty bread and salad. INGREDIENTS Serves 6 as a starter or 2/3 as a main 1 Jar (425g) Loyd Grossman Bolognese sauce 250g Ground beef 1 red, yellow and green pepper 100g Grated cheese

Pre-heat oven to 180ºC.

2 Heat oil in a pan and add the beef. Fry until brown and pour in the jar of the Loyd Bolognese sauce.

3 Bring to a boil and simmer uncovered on very low heat for 20 minutes to reduce the sauce to a thick consistency. Cool to room temperature. 4 Slice the peppers in half (lengthwise) with the stalks. Remove the seeds and pith. 5 Stuff the peppers tightly with the Bolognese and sprinkle some cheese on top. 6 Place the peppers in the oven and bake for 15 mins, until the cheese has melted.

Loyd Daniel Gilman Grossman had a short-lived career as a singer with punk band Jet Bronx and The Forbidden. He has since presented Through the Keyhole, Masterchef, the History of British Sculpture and cookery show Step up to the Plate. His name has been lent to a number of cookery goods, particularly pasta and curry sauces, manufactured by Premier Foods.

Botley Roofing was established in 1982 by Mr Keith Kenway and is a limited company with 35 years experience in flat roofing. The company has a wealth of experience to offer any client. Keith has attended many seminars and courses across Europe to witness first hand the new systems which are available to us as a company and to ensure that we stay at the forefront of technology.

As a family business a professional yet personal service is provided. ROOFING SYSTEMS UNDERTAKEN • Single Ply Membrames • High Performance Torch-on Felt Systems • Asphalt - Roofing, Flooring & Tanking • Leadwork • Tiling • Slating • Industrial Sheeting • Shingles • UPVC Fascias, Soffits and Gutters

Blenheim Cottage, Station Hill, Curdridge, SO30 2DN Tel: 01489 786626 E-mail: botleyroofing@btinternet.com 113

www.botleyroofing.co.uk

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TRADITIONAL SOUTH AFRICAN BOBOTIE . . . Rovos Rail - The Pride Of Africa â&#x20AC;&#x201C; The most luxurious train in the world presents a Traditional South African Bobotie, to help you celebrate in style. INGREDIENTS Serves 6 650g minced beef 25ml sunflower oil 2 medium onions 1g cumin seeds 10g garlic crushed 10g ginger 30g Curry powder med 20g tumeric 50g apricot jam 6 slices white bread 2 eggs 100ml fresh milk 2g Bay leaves whole 3g salt 3g white pepper 50g whole almonds 2 banana's 60g English cucumber 200g Basmati rice 30g seedless raisins 5g pink peppercorns 50g tinned fruit apricots 100g chutney â&#x20AC;&#x2DC;Hot Mrs Balls,

1 Fry onions, cumin, ginger, garlic and the bayleaves. 2

Add minced beef, salt, pepper.

3 Add tumeric, curry powder, raisins and stir fry for 5 mins. 4 Add chutney and jam and cook for a further 10 mins. 5 Spoon into ramekins and top with bread cap (soaked in milk) top with egg and milk mix. 6 Boil sugar, ginger in water for 5 mins. Then remove from the stove.

Assembly: Place bobotie on plate.

Add a small cup of rice and poached fruit mixture.

Decorate with pink pepper corns and cucumber filled with chutney.

When cool add almonds, banana and apricot drain syrup off before serving. Make cucumber moulds.

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RABBIT PÂTÉ . . . The Waterside Inn, perched on the banks of the River Thames like a sparkling petit four is the location of Michelin 3 star chef and owner Michel Roux together with his son Alain. Chef Patron Alain Roux shares their Rabbit Pâté. INGREDIENTS For the Pâté: 1 rabbit, preferably wild, about 1.4kg 200g pork fat, derinded and cut into dice 300g fresh pork belly, cut into dice 40ml Pineau des Charentes 30ml Armagnac 75ml dry white wine 5g salt 3g freshly ground pepper 1 garlic clove, finely chopped 4g thyme leaves, finely chopped 40g hazelnuts without skin, lightly toasted 150g caul fat 100g of plain flour (To make a seal, for baking the pâté) For the Jelly: 2 tbsp groundnut oil The bones from the rabbit, chopped into pieces 1 small onion, cut into pieces 1 carrot, cut into pieces 200ml Pineau des Charentes 200ml dry white wine Bouquet garni 1 celery stick, cut into pieces 1 leek, white part, cut into pieces Salt and pepper

The Pâté: 1 To bone the rabbit, lay the rabbit on its back on a board. Using a sharp boning knife, remove the kidneys, liver and heart and set aside. 2 Remove the legs and shoulders and the small fillets located under the backbone. Turn the rabbit on its belly and

starting from the head, cut along the line of the spine and cut off the fillets, following the bones. Cut the best of the fillets into long strips, wrap in cling film and chill. Debone the legs and shoulders. Cut the rabbit flesh and offal’s into small pieces, place in a bowl along with the pork fat and belly. Add the Pineau, white wine and Armagnac and leave to marinate 3 hours in the fridge. 3 After 3 hours, pass the chilled meats through the coarse blade of a mincer. Place in a bowl and stir in the garlic, thyme, salt and pepper, mixing thoroughly.

Assemble: 1 Cook the pâté, preheat the oven to 180ºC. Line with the caul fat, an oval terrine with a lid, about 20cm long and 7cm deep. Spread one third of the forcemeat over the bottom of the terrine mould, arrange half of the rabbit fillets on top and do the same with half of the hazelnuts. 2 Cover with one more third of the forcemeat, followed by the remaining rabbit fillets and hazelnuts, cover with the last third of forcemeat and spread as a dome shape. Bring the ends of the caul fat over the top to enclose the contents of the terrine completely. 3 Mix the flour with a little water to make a soft dough. Put the lid on the terrine, roll

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the dough to a long strip and spread between the edge of the lid and the terrine to make a seal. Lay a sheet of greaseproof paper in the bottom of a roasting pan, put in the terrine and fill up with enough warm water to come halfway up the sides of the terrine. Cook in the oven for 1 and a 1/2 hours. 4 Take the cooked pâté out of the bain marie, break the dough seal and remove the lid. 5 Using a spoon or syringe, remove the excess fat and replace with the jelly you made earlier. Leave to cool for about 2 hours and refrigerate for at least 24 hours.

The Jelly: 1 Drizzle the oil in a heavy frying pan and place over high heat. When hot, add the chopped bones and roast until golden brown, for about 10 mins, stirring every 2-3 mins. Add the onion and carrot and roast for another 5 mins. Deglaze with the Pineau and white wine and reduce by half. 2 Cover with water, add the bouquet garni, celery and leek, bring to the boil and simmer gently for 1 hour, skimming and removing any fat from the surface from time to time. Strain through a chinois into a saucepan and reduce the liquid by almost two-thirds. Season with salt and pepper and set aside to cool.

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MIXED MUSHROOM ORZO . . . Executive chef for the Lainston House Hotel, Andy Mackenzie shares his recipe for Mixed Mushroom Orzo with Broad Beans, Peas, Rocket, and Lyburn cheese. INGREDIENTS Serves 2 400g orzo (pasta rice) cooked and cooled 50ml Hampshire rapeseed oil 300g mixed mushrooms fundamentally fungus 1 shallot finely chopped 1/2 clove garlic finely chopped 30g peas 30g broad beans 100g Lyburn cheese grated 1 tsp truffle oil 100 ml double cream 40g chopped rocket Shavings of Lyburn cheese Fresh truffle (optional)

1 Sweat the shallot, garlic, and mushrooms in the oil until soft (this can be done before). 2 Add the broad beans and peas when hot. 3 Add the orzo, double cream, truffle paste and cheese make hot and add the chopped rocket and shave some truffle and cheese over the top and serve piping hot (Winter Tuscany truffle is optional). 4 Serve with some fresh crusty bread.

Chef Andy Mackenzie has been with Lainston for almost 25 years, and he makes the most of home-grown produce, estate-reared Gloucester Old Spot pigs and supplies from the region. Andy has been voted Hampshire Food and Drink â&#x20AC;&#x153;Chef of the Yearâ&#x20AC;? for the past two years for his delicious seasonally-influenced food and superb tasting menus. The kitchen is served handsomely by the well-stocked, walled garden that provides vegetables, fruit and herbs alongside enticing fragrances and tranquil seating. Lainston House Charles II commissioned Wren to build a new palace in Winchester. Started in 1683, Lainston would have been within the Great Park planned to go with it. Charles and his mistress Louise de Keroualle, visited the house. Lainston House has attracted the likes of Roger Moore, Michael Caine, Jenny Seagrove, Mariah Carey and Sting and more recently nearby residents Madonna and Guy Ritchie. It has even hosted two US presidents! George Bush Senior regularly enjoys the fabulous fishing and fine dining whilst President Carter stayed to watch one of the outdoor plays on the lawns.

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COURGETTE ROULADE . . . Chef Director of the Lysses House Hotel, in Fareham Clive Wright presents his Courgette Roulade. INGREDIENTS 1oz butter 16oz Courgette grated 4 Eggs Pinch of mixed herbs 1oz Grated Parmesan cheese 2 tbsp olive oil 1 onion 6oz mushrooms 1 tbsp plain flour 4floz milk 2oz grated cheese 1 Melt the butter in frying pan add the grated courgette and lightly cook then place in a bowl.

2 Add 4 egg yolks, seasoning and herbs. 3 Whip up the 4 egg whites and fold into the courgette mix. Place on lined swiss roll tin cook for 10-15 mins at 180ÂşC. 4 Finely chop the onion and fry with the mushroom add the flour and cook for a minute then add the milk slowly season and bring to the boil cook for 3 mins, finish with grated cheese and season.

the filling on the courgette then roll into a swiss roll shape.

5 Sprinkle the Parmesan cheese on greaseproof paper, turn out the roulade, spread

This can be served hot with a tomato sauce or cold with a selection of salad leaves.

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www.honeyandhive.co.uk 119

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LEBA’S CRANBERRY JELLO MOULD . . . Hollywood Walk of Fame American pop singer, pianist, and songwriter Neil Sedaka shares his wife’s recipe, (Leba, who he has been married to since 1962), for Cranberry Jello mould. INGREDIENTS 1 large box of Strawberry Jello 1/2 tsp salt 2 cups hot water 8 1/2 ounce can crushed pineapple 2 tbsp lemon juice 1/2 cup chopped walnuts 1/2 cup diced celery 2/3 cups chopped cranberry Oil for mould

1 In a large bowl, dissolve the jello and salt in boiling hot water.

Neil’s career has spanned over 50 years, during which time he has written many songs for himself and others, often working with lyricists Howard Greenfield and Phil Cody.

2 Drain the tinned pineapple and save the syrup. 3 Combine the syrup and lemon juice with cold water to make 1 and 1/3 cups liquid.

6 Refrigerate until firm then empty onto a serving platter. Tangy and fruity, this festive gelatine mould is not only easy to prepare but pretty, too.

The best-known Billboard Hot 100 hits of his early career are "The Diary" (#14, 1958); "Oh! Carol" (#9, 1959); "You Mean Everything to Me" (#17, 1960); "Calendar Girl" (#4, 1960); "Stairway to Heaven" (#9, 1960); "Run Samson Run" (top 30, 1960); "Little Devil" (#11, 1961); "Happy Birthday Sweet Sixteen" (#6, 1961); "Breaking Up Is Hard to Do" (#1, 1962); and "Next Door to an Angel" (#5, 1962). "Oh! Carol" refers to Sedaka's Brill Building compatriot and former girlfriend Carole King. King responded with her answer song, "Oh, Neil". A Scopitone exists for "Calendar Girl".

Tip: When making gelatine, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish.

Neil and Leba have two children: a daughter, Dara, a recording artist and vocalist for tv and radio commercials (who sang the female part on the Sedaka duet "Should've Never Let You Go"), and a son, Marc, a screenwriter who lives in Los Angeles with his wife Samantha and three children.

4 Add this to the jello and chill until partially set. 5 Fold in everything else and pour in an oiled mould.

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CHEESE SNITCH . . . British-American actor Zoë Wanamaker, CBE presents a simple party dish which looks interesting on any buffet table or cheese board. INGREDIENTS 1/2 lb Blue cheese 1/2 lb cream cheese 4 tbsp Butter 1 tbsp green onion tops (chopped fine) 1 tbsp Cognac 1/4 cup chopped ripe olives 1/2 tsp Worcester Sauce Chopped walnuts or cashews

1 Mix the cheese’s and butter together until smooth. (Do not do it in the processor - as it will not set). 2 Add the rest of the ingredients, except the nuts, and mix well and form into ball, chill and when firm roll in chopped walnuts or cashews to coat.

3 Serve with crackers or lightly toasted thin slices of French bread.

Zoë has performed with the Royal Shakespeare Company; in movies, including the Harry Potter series; and in a great number of television movies and productions, including a long-time role as Susan Harper in the sitcom My Family. Zoë's career got started in the theater; from 1976 to 1984 she was a member of the Royal Shakespeare Company. Starting in the early 1980s, she began performing on screen, most notably in a number of critically acclaimed television productions, such as the BBC Television production Edge of Darkness; she was nominated for a BAFTA Award for her portrayal of the love interest of a suspected serial killer in the first instalment of the Granada series Prime Suspect. She played Madame Hooch in the film Harry Potter and the Philosopher's Stone. Her stage performance in Sophocles' Electra, for which she won an Olivier Award, was widely acclaimed. She had previously won an Olivier Award in 1979, for her performance in Once In a Lifetime. Wanamaker voiced a CGI character named Lady Cassandra in the Doctor Who episode "The End of the World" (2005), and reprised the role (also appearing in the flesh this time) in the episode "New Earth". She appeared on stage playing the part of Beatrice opposite Simon Russell Beale as Benedick in the National Theatre's production of Much Ado About Nothing.

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CURRIED VEGETABLE PUFFS . . . Executive chef Cyrus Todiwala, MBE shares one of his favourites - In Bombay the curried lamb puff is the more popular and much liked snack item. Introduced by the Parsees & the Goan communities it quickly became the best option for a mid day appetiser. Naturally for the vegetarian an option is most desirous. A great snack for any occasion specially on cold wintry nights over Christmas. INGREDIENTS 500g diced vegetables (a combination of carrot, peas, french beans, potato, and fresh spinach are ideal) 200g minced onions 50g finely minced garlic 50g finely minced ginger 2 large finely minced green chilli 20g coriander powder 15g cumin powder 10g red chilli powder 5g turmeric 200g minced tomato 1 tsp lime juice 2 tbsp (heaped)chopped fresh coriander salt as desired 1 tsp sugar 3 tbsp sunflower oil 24 to 30 3” squares of puff pastry sheets 1 whole beaten egg for brushing 1 Blanch the vegetables in only as much water as is desired and set aside. Do not over cook and ensure that the colour is not lost. (Upon baking they will cook further.)

Heat the oil in a large frying pan or a casserole deep enough to accept all the vegetables etc when added in. Sauté the ginger, garlic and green chilli. When the garlic begins to change colour add the minced onions and sauté until onions turn a pale brown. 2

3 Mix the turmeric, coriander, cumin and chilli powders in a cup with just enough water to make a paste of pouring consistency and add to the pan. Add a bit more water to the cup to release residue and keep for later additions. Once you add the spices remember the base will begin to stick. However it is essential to see that the spices cook thoroughly and to achieve this without spoiling it is best to add a bit of water so as to release the spices at the base as well as prevent them from burning and turning the dish bitter. 4 When oil is seen being released at the base of the pan it shows that the spices are now cooked. Add the tomatoes and cook until the liquid is almost dry. When still a bit wet, add the vegetables, the lime juice and sugar and then the vegetables. Lastly add the chopped spinach.

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Cyrus Todiwaia with the first book ‘IN AT THE DEEP END’, in which he presented Masala Nu Roast Gos - pg. 92 5 Cook for a minute or two and check the seasoning. Add the chopped coriander and remove. Allow to cool. 6 To use the filling take either a puff pastry sheet or roll it out in a rectangle to approximately 1/8” thick. Cut the sheet into 3” sized squares and brush with the beaten egg. Place a spoonful of the mixture in the centre of each square, brush the edges with egg and fold over either in the shape of a triangle or a rectangle. 7 Lay, on greased or non-stick trays and place in the chiller or freezer to allow the pastry to settle and become firm. 8 Brush with egg on top and bake in a hot oven at 220ºC. Remove and serve hot/warm.

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ROASTED GREEK FETA . . . Broadcaster and international writer Marlena Spieler shares one of her favourite recipes - Roasted Greek Feta, with either oregano or curry flavours. For a big party, multiply accordingly, depending on how much else you're having. We used 8 1/2 lbs feta cheese for sixty guests. “I love this recipe and its really simple, these

parcels of roasted feta are simple to make, and amazingly delicious! (whether you make them with a crumbling of traditional oregano, or a more innovative dab of curry paste.) They are also handy if you're short on kitchen space or having a barbecue as you can toss the foil-wrapped packages onto the hot bbq grill, or into a big frying pan on top of the stove instead of into the oven”. INGREDIENTS For larger parties multiply accordingly 8 pieces of foil, each large enough to hold a piece of feta and fold it over to make a parcel About 400g barrel-aged feta, cut into slabs 1 medium to large onion, peeled and thinly sliced 2 large tomatoes, thinly sliced 1 green pepper, deseeded and thinly sliced (you could add a little hot pepper if you like as well) Either: large pinch of oregano or large pinch of curry powder, or about a teaspoon not-too-hot Thai curry paste About 3 tbsp extra virgin olive oil 1 Lay out the foil and arrange the cheese on one side of the center of each one, with a border around the edges for sealing.

On top of the feta scatter the tomatoes, pepper, onion, and either oregano, curry powder or paste. Drizzle with olive oil. 2

3 Fold the foil over so that the cheese is encased in a single layer, sealing the edges by folding over several times. When each parcel is finished, place on a baking sheet.

Roast in a hot (200ºC) oven for about 10 mins. 4

5 Bring to the serving table and open just before serving. Everyone can dig in with a fork, spoon, raw vegetables such as fennel, red pepper, etc, or pitta bread.

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With over fifty cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world. The Classic Barbecue and Grill Cookbook was a No.1 best-seller in the UK.

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TWICE-BAKED FINGERLING POTATOES . . . Celebrity vegan chef Tal Ronnen presents Twice-Baked Fingerling Potatoes with crisped dulse. This is an upgrade of a very easy, old-fashioned recipe the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. INGREDIENTS 12 fingerling potatoes, cleaned and dried 2 tsp prepared horseradish 1 tbsp vegan mayonnaise 2 tbsp Cashew Cream Sea salt and freshly ground black pepper 1 tbsp Earth Balance (vegan margarine) Paprika 2 tbsp minced fresh chives Crisped Dulse (see below) Cashew Cream: 2 cups whole raw cashews (not pieces), rinsed very well under cold water Crisped Dulse: 1 tsp canola oil 1 or 2 small pieces dulse

Cashew Cream: 1 Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. 2 Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1”. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender strain the cashew cream through a finemesh sieve.)

turning once or twice, until crisp, 1 to 2 mins. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.

3 Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and Crisped Dulse.

Potatoes: 1 Preheat the oven to 180ºC. Place the potatoes on a baking sheet coated with spray oil and bake for 20 mins, or until tender. Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, Cashew Cream, and salt and pepper to taste. 22 Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.

Crisped Dulse: 1 Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, 124

Chef Tal Ronnen is one of the most celebrated vegan chefs working today. In 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey’s 21-day vegan cleanse. He consults with restaurants, universities, and corporations around the country on vegan menu additions and conducts master vegetarian workshops at Le Cordon Bleu– affiliated culinary schools nationwide.

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STIR-FRIED PEPPERS WITH SCALLOPS . . . Celebrity chef Ken Hom, OBE shares this festive looking dish that belies its ease of preparation, perfect for the centrepiece of a dinner party. INGREDIENTS Preparation Time: 15 mins Cooking Time: 10 mins Serves 4-6 1 lb (450g) fresh scallops 8oz (225g) red peppers (2) 4oz (100g) green pepper (1) 1 1/2 tbsp oil, preferably groundnut 1 1/2 tbsp spring onions, coarsely chopped 1 tbsp garlic, coarsely chopped 2 tsp fresh ginger, finely chopped 1 tbsp light soy sauce 2 tsp yellow bean sauce 2 tbsp rice wine or dry sherry 1 tsp sugar 1 tsp sesame oil

1 Dry the scallops with kitchen paper and set aside. Cut the peppers into 1” (2.5cm) squares.

Variations for this recipe: Use mussels or clams instead of scallops.

2 Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. Then add the peppers and stir-fry for 2 mins. 3 Stir in the scallops and the sauce ingredients. Continue to cook for another 4 mins. Serve at once.

Hint You can substitute asparagus, courgettes, or mange-tout for the peppers.

Photo courtesy of I-Mage Communications

A most notable chef with a captivating television presence, Ken Hom has excelled at reaching a wide UK public who had limited appreciation of conventional cooking, let alone attempting to understand Oriental cuisine, which required a cultural leap of faith. By encouraging people to experiment with food through his ‘Foolproof’ book series and television programmes, Ken demystified this cuisine, making it approachable and interesting. His appeal has defied demographics, attracting not just women and men to cooking the Oriental way, but children in schools too, promoting healthy Chinese recipes. His name is also firmly associated with the Wok – the curved pan and one in eight Britons owns a Ken Hom wok. 125

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SPICY PRAWN CURRY . . . Reception, Class JS student Will Latter shares one of his favourite dinner party recipes - Spicy Prawn Curry. â&#x20AC;&#x153;I really love this curry, but when Mummy

makes it for us, she only uses 1 chilli and she doesn't put the seeds in!â&#x20AC;? INGREDIENTS Curry Paste: 1/2 tsp ground cumin 1 tsp ground coriander 2-3 fresh green chillies 3 large thumb sized pieces of fresh ginger, peeled and chopped 2 lemongrass stalks, outer layer removed, and inner part chopped 4 cloves garlic, peeled 4 handfuls fresh coriander with stalks 6 spring onions, washed and trimmed Zest of 1 lime Juice of 2 limes 2 tbsp olive oil to loosen Prawn Curry: 200g fine green beans 200g baby corn 400ml can coconut milk 2-3 tbsp soy sauce 300g king prawns

1 Throw the first 10 ingredients into a food processor and whizz to a fine paste. 2 Add a little oil to a hot wok and add the green beans and baby corn, stirfry for a minute or so.

5 Serve with Thai fragrant or Basmati rice. 6 You could substitute the prawns for thin strips of chicken breast or add extra vegetables in place of the prawns for a veggie dish.

3 Add the curry paste mixture & coconut milk, bring to the boil and simmer for about 5 mins. 4 Add the prawns and cook for a minute or until cooked through if using raw prawns.

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SALAD OF NATIVE LOBSTER . . . The Ritz London’s Executive Chef John Williams presents - Salad of Native Lobster with jelly of spring peas and broad beans, lemon verbena and vegetable vinaigrette. INGREDIENTS Serves 10 5 native lobsters 500ml pea puree 5 punits micro herb 10g oscietra caviar 500ml lobster jelly 200ml vegetable vinaigrette Lobster Ceviche: 4 tbsp lemon juice 2 tbsp yuzu juice 1 tsp soya sauce 1 tbsp chopped shallots 5 tbsp olive oil 1/2 lemon juice 2 tbsp chopped chervil Pea Jelly: 500g fresh cooked peas 150g broad bean 1 1/2 leaves gelatine 2 tbsp crème fraiche 5 ml milk Vegetable Vinaigrette: 100g peas 100g broad beans 100g diced carrots 1/2 bunch chives 1/2 bunch chervil 150ml olive oil 40ml lemon juice 1 bunch lemon verbena Lobster Jelly: 1kg lobster bones 300g white mirepoix 100ml armagnac 1 bouquet garni 3 litres fish stock

Vegetable Vinaigrette: 1 Mix all the vegetables together. Bind with olive oil and lemon juice. 2 Finally add chopped chervil and chives, lemon verbena. Season to taste.

Lobster Jelly: 1 Roast lobster bones lightly Add the mirepoix and sweat until no colour. 2

Add the armagnac and bring it to boil. 3

4 Cover with stock and bouquet garni. Simmer for 15-18 mins.

Pea Puree: 1 Puree the peas then add the crème fraiche.

5 Strain and then clarify before setting with the required gelatine.

Warm the milk then add the gelatine. Pour onto puree of peas and broad beans.

Method for Salad: 1 Pour approx 35g of pea and broad bean jelly into a ring

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and allow to set then place in the centre of the plate. 2 Place half the lobster tail cut long ways onto the pea jelly along with half the knucklehead and 1 claw. 3 Place 3 pieces (diced) lobster jelly and equal points dress micro herb and salad leaves on top of the lobster and spoon with the dressing 4 Finally as an option top the lobster with a small spoon of caviar, and finish with lemon verbena leaves.

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MOCHHA CHINGRI MAACHHER MOLAI CURRY . . . Vatika manager Danny Menezes shares the restaurants recipe for Bengali Lobster Curry with Coconut and Bay Leaf. He says “Everything is dramatic in

Bengal, so can be this preparation with impeccable spicing and flavouring. Sometimes, lobster can be crayfish – but who can argue with food passionate Bengali. The lobster in this part of India would be either rock or deep sea lobster, but in Western countries any lobster will be suitable for this recipe”. INGREDIENTS Serves 4 4 medium size lobsters, meat removed and retain the shell 1 tsp salt 2 tsp turmeric powder 100 ml vegetable oil or coconut oil 100g potatoes cut in wedges 1 tbsp ghee 2 bay leaves 2 cloves 2 cinnamon sticks 2 green cardamom 150g onions, minced to paste 2 tsp green chilli paste 1 1/2 tsp ginger-garlic paste 400 ml coconut milk 1 tsp sugar 1 Wash and cut the lobsters into 2 lengthwise, clean and smear with turmeric and salt. 2 Lightly sauté lobster shell in hot oil until shell changes in colour and set aside until required. 3 In the same oil, sauté lobster meat and potatoes with salt and turmeric until lightly caramelised and keep aside. 4 Heat the ghee and sauté bay leaf, cloves, cinnamon and green cardamom, add onion paste and cook until lightly cooked.

5 Add chilli and gingergarlic pastes, cook until masala is well cooked, keep adding little water to keep the masala moist. 6 Add salt, sugar and potatoes. Add half the coconut milk and lobster and simmer until cooked. 7 Add the remaining half of the coconut milk and simmer for 10 mins and remove from heat. Serve hot in lobster shell with steamed rice.

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Located in the heart of Hampshire, the award winning Wickham Vineyard - who supplied wines to all over the UK - now plays host to Atul Kochhars new destination restaurant: Vatika. The subtle tones, complemented by banquet seating, evoke an intimate and relaxed dining experience. With magnificent views from sliding glass windows, the restaurant spills out onto surrounding terraces where you can enjoy Atuls Michelin starred cuisine, along with a rare and varied wine collection.

Vatika is the perfect place to try Chef Atul Kochharâ&#x20AC;&#x2122;s groundbreaking cuisine and the ideal location to escape to on a romantic getaway, for an exclusive wedding or just a relaxing break. Vatika strives to fulfill every whim: delectable cuisine and rare wines, which complement each other perfectly in an environment of utter decadence and gastronomy. Wickham Vineyard, Botley Road, Shedfield, Southampton SO32 2HL

Tel: 01329 830 405 | vatikarestaurant.co.uk

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SALMON EN CROUTE . . . Former British gold medalist swimmer Adrian Moorhouse, MBE shares his Salmon en Croute recipe, a hit at any dinner party. INGREDIENTS Serves 4 600g fresh skinless scottish salmon fillet 200ml tub crème fraiche 2 tbsp creamed horseradish 1 pack fresh dill, chopped 75g cooked baby beetroot, drained 375g pack fresh ready rolled puff pastry 1 egg yolk, lightly beaten 1 Preheat the oven to 200ºC, gas mark 6. Pat the salmon dry with kitchen paper and set aside. Mix together the crème fraiche, horseradish and dill, and season. Pat the beetroot dry with kitchen paper and chop roughly. 2 Unroll the pastry and place the salmon in the centre. Spread three quarters of the crème fraiche mixture over the top of the salmon, then scatter the beetroot evenly on top.

3 Brush the edges of the pastry with egg yolk, and then bring the long edges together in the middle, tucking in the ends as you go. Press the edges together to seal and pinch all the way along the join, using thumb and finger, for a decorative finish. Brush the pastry all over with more egg yolk. 4 Place on a greased baking tray and cook in the oven for 20-25 mins, or until the pastry is golden. 5 Allow to stand for 5 mins then cut into thick slices. 6 Serve with buttered new potatoes, lightly steamed green beans and a spoonful of the remaining crème fraiche sauce.

The parcel can be assembled in advance. Cover and chill in the fridge for up to 3 hours before cooking.

Adrian dominated British swimming in the late 1980s. He won the 100 m breaststroke gold medal at the Seoul Olympics. Since then Moorhouse, a former pupil of Bradford Grammar School, has translated his sporting success to a successful career in the business world, as Managing Director of Lane 4 Management Group. He is also a swimming commentator for BBC tv. In 1987, Adrian became the first person in history to swim 100 m breaststroke in less than a minute, out-swimming the former world record holder, Rolf Beab, in front of a partisan German crowd in Bonn, in a time of 59.75 s. Adrian started Olympic year, 1988, on the right note by winning the 100 m breaststroke at the US Indoor Championships to confirm his status as number one in the world. In September he achieved a lifetime’s ambition at Seoul when, following in the footsteps of David Wilkie and Duncan Goodhew, he won Olympic gold in the 100 m breaststroke.

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SALMON AND SAVOY CABBAGE LASAGNE . . . Internationally acclaimed Holistic Nutritionist Dr Gillian McKeith shares her dinner party recipe for Salmon and Savoy Cabbage Lasagne. INGREDIENTS 1 large savoy cabbage 2 tsp sesame oil 3 tbsp boiling water Zest of 1 lemon 2 tsp brown rice vinegar 1 tsp wheat free soy sauce 300g fillet of salmon 8 spring onions, finely chopped 1 Remove the outer leaves from the cabbage. Take 5 leaves from the cabbage and remove the tough central vein to leave a small V shape in the leaves. 2 Bring a pan of water to the boil, add the 5 leaves. Boil for 2 minutes. Drain and refresh in cold water. 3 Finely shred the remaining cabbage and place in a nonstick pan with the sesame oil and boiling water. Place on a moderate heat and cook until the cabbage has just wilted. 4 Add the lemon zest, rice vinegar and soy sauce. Remove from the heat and leave the pan to cool.

7 Cover with a second cabbage leaf and repeat until you have completed the lasagne. 8 Drizzle a little cooking juice from the shredded cabbage over the top. Wrap the paper firmly around the salmon and cabbage.

5 Place the salmon fillet on a chopping board and slice horizontally into 1/2cm slices.

9 Place the parcel in a bamboo steamer over a pan of boiling water and steam for 7-10 mins. The parcel will feel firm to touch.

6 Take a large piece of greaseproof paper and place a cabbage leaf in the centre. Cover with half the salmon slices. With a slotted spoon place half the shredded cabbage mixture on top.

10 Remove from the steamer and unwrap. Slice it into 4 wedges. Transfer to 4 plates and drizzle over remaining juices. Scatter the spring onions over the top and serve immediately.

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Presenter of â&#x20AC;&#x2DC;You Are What You Eatâ&#x20AC;&#x2122; hit Channel 4 series that took the nation by storm. The show is now regularly watched by many millions of viewers in more than 34 different countries around the world. Gillian is a bestselling author of 8 books including You Are What You Eat, the FOOD BIBLE and her newest book titled 'Women's Health'. www.gillianmckeith.info

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PEAS AND FRESH TUNA . . . Writer and media presenter Gregg Wallace shares a fun party recipe - and says “Please, please, you have to cook this, it’s just so tasty. Meaty pieces of

very good fish matched perfectly by peas – and it looks so good”. INGREDIENTS Serves 4 4 tbsp olive oil 1 onion, peeled and thinly sliced 1 garlic clove, peeled and crushed 4 tuna steaks, about 150– 200g (5 1/2 – 7oz) each Salt and pepper 5 tbsp white wine 2 tsp tomato purée 1⁄2 tsp caster sugar 250g (9oz) cooked peas 3 tsp chopped parsley leaves, to garnish

1 Heat the oil in a large frying pan over a medium heat. Fry the onion and garlic together for about 5 mins, until slightly browned. Remove from the pan and set aside.

and garlic. Cover the pan and cook over a very low heat for about 10 mins. 4 Add the peas, season and heat through for a few mins then garnish with parsley, and serve.

2 In the same pan, fry the seasoned tuna steaks on both sides until lightly browned, about 3 mins. 3 Mix the wine, tomato purée and sugar together, and pour over the tuna along with the cooked onions

Gregg Wallace is probably best known for co-presenting Masterchef Goes Large and Celebrity Masterchef on BBC2 and BBC1 along with John Torode, where he is referred to as an "ingredients expert". Gregg was born in Peckham and began his career selling vegetables in Covent Garden. He started George Allan’s Greengrocers in 1989, a company that built up to an eventual turnover of £7.5 million. Gregg was the original presenter of ‘Saturday Kitchen’ back in 2002 and he now writes regularly for Good Food and Olive magazine. 132

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BAKED SEA BREAM, AS IN THE BALEARICS . . . Celebrity chef Mitch Tonks shares one of his favourite party recipes - This is a wonderfully simple dish which is great to serve up at parties in the middle of the table in the roasting dish. The sweet roasted flavours combine beautifully with a really fresh whole fish making it a great meal with everything in one dish. INGREDIENTS Each dish serves 2 2 potatoes, peeled and sliced into rounds about 1 cm thick 1 x 450g sea bream, scaled and gutted A pinch of salt 2 tomatoes, quartered 1 tsp sugar 2 cloves of garlic, peeled A small handful of fresh parsley, finely chopped A few glugs of good olive oil A small handful of fresh breadcrumbs Lemons, for serving 1 Preheat the oven to its maximum temperature. 2 Cook the potatoes in boiling water for 3-4 mins. 3 Lay the fish on a roasting tray and sprinkle with salt. Place the potatoes, tomatoes and garlic cloves around the fish, and sprinkle with a pinch of sugar and salt. 4 Pour a few glugs of olive oil into the roasting dish; and scatter the breadcrumbs lightly over the top. 5 Cover tightly with foil and bake in the preheated oven for 20 mins, then remove the foil, sprinkle with parsley and bake for a further 5 mins.

ÂŠ Mitch Tonks www.mitchtonks.co.uk

Mitch Tonks, voted Tatler's restaurateur of the year, and labeled by The Independent as "a fishmonger for the 21st Century" has been driven by an honest passion to enthuse, cook for and inspire others to enjoy seafood. A favourite on BBC Saturday Kitchen and UKTV's Market Kitchen, Mitch's good humour and constant relish for good food and the good life tend to be infectious. 133

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TANDOORI MACHCHI . . . Vatika manager Danny Menezes shares the restaurants recipe for Tandoor Roasted Monkfish, the perfect intimate dinner party for two. INGREDIENTS 400g Monk fish, cut into 2 2 tbsp butter for basting Mixed salad leaves Marinade: 20 cloves of garlic 1 knob ginger, lightly crushed Pinch of saffron 50g grated cheddar cheese 1 tbsp red chilli powder 1/2 tbsp Garam masala 1/2 tbsp salt 2 tbsp lime juice 100g Yoghurt Roux: 1 tbsp Gram flour 50 ml Oil

1 Heat oil in separate pan and add gram of flour to it and make a roux or paste without burning. 2 Mix all the marinade ingredients in a blender to form a fine paste, then mix together with yoghurt and add fish to the marinade for 1 hour before grilling. 3 Preheat the oven or grill at 200ºC and cook for 10-15 mins, basting once or twice in between to keep the fish moist. Serve with mint chutney, rice and salad.

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FILLETS OF BRILL IN A RED WINE SAUCE . . . Year R, Class JS student Isaac Turl shares Fillets of Brill in a Red Wine Sauce. “Forget the old maxim that red wine and fish do not go well

together. The robust sauce adds colour and richness to this excellent dish. Turbot, Halibut and John Dory are also good cooked this way.” INGREDIENTS 4 fillets of brill about 200g (7oz) each, skinned 150g (5oz) chilled butter, diced plus extra for greasing 115g (4oz) shallots, thinly sliced 200ml (7floz) robust red wine 200ml (7floz) fish stock Salt Ground white pepper Fresh chervil or flat leafed parsley leaves to garnish 1 Preheat oven to 180ºC (Gas Mark 4) 2 Season the fish on both sides with the salt and pepper.

3 Generously butter a flame proof dish which is large enough to take all the Brill fillets in a single layer without overlapping. 4 Spread the shallots over the base and lay the fish fillets on top. Season. 5 Pour in the red wine and fish stock, cover the dish and bring the liquid to just below boiling point. 6 Transfer the dish to the oven and bake for 6-8 mins until the Brill is just cooked. 7 Using a fish slice and carefully lift the fish and

shallots onto a serving dish, cover with foil and keep hot. 8 Transfer the casserole to the hob and bring the cooking liquid to the boil over a high heat. 9 Cook it until it has reduced by half. 10 Lower the heat and whisk in the chilled butter, one piece at the time, to make a smooth shiny sauce. 11 Season, set aside and keep hot. 12 Divide the shallots between four warmed plates, lay the brill fillets on the top. 13 Pour the sauce over and around the fish and garnish with the chervil or flat leafed parsley.

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TARRAGON CHICKEN WITH WHITE WINE & CREAM . . . The phenomenally talented, bubbly young popstar BeBe Vox shares her recipe for Tarragon Chicken with White Wine and Cream. INGREDIENTS 2 small red onions 2 chicken breasts 1 green pepper 125g mushrooms Small can of sweetcorn 150g mature cheddar Dried tarragon Paprika 142 ml double cream White wine

While preparing the chicken, be cooking pasta of your choice for 2. Saute chopped onions in a little olive oil. 1

2 Add in sliced pepper and mushrooms, followed by diced chicken. Fry until chicken is coloured on both sides, then add wine, 1 tsp paprika and a sprinkling of tarragon. 3 Stir in double cream and the sweetcorn. Cook until heated through.

4 When pasta is cooked, serve in pasta bowls, with a generous serving of the sauce on top. Add grated cheese and dust paprika to garnish.

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LIME AND CHILLI CHICKEN . . . Chef at the Railway Inn Curdridge, Tom Westbrook shares the restaurants recipe for Lime and Chilli Chicken, ideal for any dinner party. INGREDIENTS Feeds four people 4 chicken breasts 2 peppers ( 1 green/1 red) 1 white onion 3 tbsp sweet chilli sauce 4 small mushrooms 1 fresh chilli 2 fresh limes Soy sauce Rice for 4

You need to cut your chicken breasts into cubes and place in a bowl, also cut up your fresh chilli and add this into it. 1

2 Now squeeze the fresh limes also into the bowl with a pinch of salt and pepper, give it a nice big stir and leave to marinate in the fridge for at least an hour. 3 Now cut up your peppers and onions in to cubes and slice your mushrooms up. Place to one side.

5 Now add the peppers, onions and mushrooms to the pan, put a good splash of soy sauce in and turn the heat up.

4 Once the hour is up you can start to cook the chicken. Heat up a pan with a small amount of vegetable oil in. Then add your chicken and brown off till cooked.

6 Cook this for about 4 minutes, now add the sweet chilli sauce continue to let this cook for about 1 minute. Ready to serve, best served with rice.

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BRESSE CHICKEN WITH CARAMELIZED GARLIC . . . Georges Blanc, renowned chef and visionary businessman shares one of his favourite party recipes - Bresse Chicken with Caramelized Garlic and Foie Gras Sauce, Crêpes Vonnassiennes (small potato pancakes). INGREDIENTS For the Bresse Chicken with Foie Gras sauce: 1 Bresse Chicken about 2kg 1 peeled onion cut in quarter 100g white mushrooms cut in quarter 200g butter 1 clove of unpeeled garlic 1 tbs flour 80ml dry white wine 750ml single cream 12 peeled cloves of garlic 60 puree of foie gras 1 drop of Sherry vinegar For the Potato Pancakes: 500g potato purée (chair blanche – white potatoes not too starchy – Binjte for example) 3 tbsp sieved flour 3 whole eggs 4 egg whites 2 tsp salt Single cream Clarified butter 1 Remove the legs from the bresse chicken cut away the feet and separate the thigh from the drumstick. Then cut away the back part of the chicken, cutting diagonally from behind the breast bone through the chicken ending behind the chicken oysters. The chicken oysters must not be attached to the breast and are not used in this recipe. 2 Clean out the chicken and cut away the tips of the chicken wings also the neck. Put the legs in a copper pan

on medium heat on the stove with the butter inside. Season it well with salt and pepper 3 Brown the legs uniformly then add the mushrooms, onion and the clove of unpeeled garlic. Fry all together. Dust with the flour, leave it on the heat for a few minutes to obtain a light roux.

Pour over the white wine and let it reduce to two thirds of the liquid. Then cover it with the single cream. Simmer it about 30 minutes. 4

5 Remove the legs from the copper pan and strain the sauce then put the cooked legs into the strained sauce. 6 Season the breasts still on the bone with butter, salt and pepper then roast them in

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the oven for 18-20 minutes and baste them 2-3 times. Remove them from the oven and let them rest on the side for 10 minutes, than remove the breasts from the bone also removing the flesh from the wings to have a clean bone then but them in the sauce with the legs 7 Cook the peeled cloves of garlic in salted butter about 30 minutes until they are cooked (the butter will turn golden brown and also the cloves of garlic). 8 Take a small quantity of the cream sauce and put it in a sauce pan and, blend it with the puree of foie gras using a hand whisk – strain again. Check the seasoning (when there is not enough acidity, add a drop of vinegar.

Note: The first time you take the fresh cream sauce and the next time you use the sauce from the last service (for reasons of taste). Careful: The Sauce oxidizes fast (Make the foie gras sauce as close as possible to the restaurant service)

For the Potato Pancakes: The Day Before 1 Peel the potatoes and cook them in salted water. When they are cooked pass them through a vegetable sieve. Save the puree for the next day in the fridge. The Next Day 1 Mix the potato puree with the sieved flour, mix all together until combined.

Then add the whole eggs one by one. Then add also the egg whites – season with the salt - the single crème to adjust the consistency. The mixture has to be like a hot thick custard (crème pâtissiére). 2 Put some clarified butter in a iron pan and preheat it, before the butter starts to smoke remove the butter from the iron pan and turn down the heat. 3 Take a tablespoon and place some pancake mixture into the pan, add some butter again, fry them until golden brown.

Presentation: Place one leg or one breast on a plate, coat it with foie gras sauce and also some potato pancakes and caramelized garlic.

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THAI GREEN CURRY . . . English actor, tv presenter and former nude model Linda Lusardi shares one of her favourite party recipes - Thai Green Curry. INGREDIENTS 2 chicken breasts or left over christmas turkey 2 tsp Thai green curry paste handful of fine green beans 1 tbsp fish sauce Tin of coconut milk Fresh coriander 1 Cut chicken into cubes and fry till almost cooked. 2 Pour in the coconut milk and the thai green curry paste. (more if you like it hot). Trim and add the washed green beans.

3 Add the fish sauce and the chopped coriander, save a little to garnish. 4 Cook for a further 15 mins and serve on a bed of basmati rice.

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ROASTED CHICKEN WITH MUSHROOM STUFFING . . . Celebrity chef Eric Ripert shares one of his favourite party recipes Roasted Chicken with Mushroom Stuffing. INGREDIENTS Preparation Time: 20 mins Cooking Time: 1 hour, 40 mins 1 (4-pound) chicken 1 cup fresh bread, cut into 1/4 inch cubes 1/3 cup milk 1 egg, lightly beaten 2oz chopped chicken liver 1 small fresh pork sausage link (2oz), casing removed 1/2 pound mixed mushrooms, cleaned and diced 1 1/2 tbsp minced garlic 2 tbsp diced shallot 2 tbsp chopped parsley 1/2 tsp fine sea salt 1/2 tsp freshly ground white pepper 2 cups chicken stock Special Equipment: Kitchen String 1

Preheat the oven to 400ºF.

2 Rinse the chicken and pat dry. Remove the wings and reserve.

chicken on top of the wings. Roast for 40-45 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150ºF. Remove the chicken to a platter and let it rest at least 10 minutes. Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to the boil, then remove from the heat. Strain into a small pot. Season to taste with salt and pepper. 5

3 Soak the bread in the milk. Squeeze out the excess milk from the bread and place in a large bowl. Add the egg, chicken liver, sausage, mushrooms, garlic, shallot, and parsley. Season with salt and pepper. Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper. 4 Place the wings in a roasting pan and place the

5 To serve, carve the chicken and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.

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Photo by Nigel Parry

Ripert has served as guest judge (and “fan favourite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis & and Kelly, and The Martha Stewart Show. Ripert is the chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest.

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GOAN CHICKEN . . . Tony Singh celebrity chef and proprietor of Oloroso, shares another of his favourite party recipes - Goan Chicken INGREDIENTS 4 chicken leg pieces 25g dry prawns (not too strong) 1 cup yoghurt 1 1/2 tsp chilli powder 5g garam masala 10g chat masala 5g turmeric 1 bunch coriander 1 tsp ginger-garlic paste 75g onions, chopped 100g tomatoes 50g oil A pinch of orange red colour Salt to taste

1 Clean the chicken leg pieces. Mix ginger-garlic paste, yoghurt, garam masala, salt, Turmeric and chicken pieces. Keep aside for about 2 hours.

prawns and fry until gravy becomes red colour. 4 Place all the gravy on a tray, then chicken pieces and garnish with chopped coriander on it.

2 Heat oil in a pan, fry chicken pieces only until they get light brown in colour. Remove and place them on a plate. 3 Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes,

Tony has worked in some of Scotlandâ&#x20AC;&#x2122;s most prestigious restaurants including The Royal Yacht Britannia, The Balmoral Hotel ,The Royal Scotsman Train and Skibo Castle. A strong advocate of staff development within the industry and promoting the highest standards of food, cooking and service, Tony is a member of the Academy of Culinary Arts, the Craft Guild of Chefs and he is a Master Chef of Great Britain. Tony also strives to promote the innovative use of Scottish produce through his membership of the Scottish Chefs Association . Oloroso opened its doors in December 2001, Roti in 2005 then sold in 2008 and recently he has opened Ugly bread bakery and Tony`s Table a Modern Style Bistro and since then Tony has received a number of awards for his culinary talents including; Drambuie Chefs Association Best New Restaurant of the Year, Scottish Chefs Award Scottish Chef of the Year and SLTN Best Restaurant catering in Scotland chef of the year, best Indian chef. 142

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CHICKEN LIVER MASALA . . . Tony Singh celebrity chef and proprietor of Oloroso, shares one of his favourite party recipes - Chicken Liver Masala. INGREDIENTS 1 lb chicken liver 4 tbsp oil 1 onion chopped 5cm cinnamon, broken into pieces 2 potatoes, peeled and diced Salt to taste 90ml warm water 4 cloves of garlic, crushed 1 small tin of tomatoes 100g frozen green peas 3 green chillies 1/2 tsp garam masala powder Make the following ingredients to a paste with 2 tsp of water: 2 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1/2 tsp chilli powder 1 Clean the liver, remove all the skin and cut roughly into 1.5cm pieces. 2 Heat 2 tbsp oil over medium heat and fry the onions and cinnamon until the onions are soft. 3 Add the potatoes, salt and stir-fry the potatoes for about 2 mins, add some water cover the pan and simmer until the potatoes are tender.

Heat the remaining oil over medium heat in a heavy bottomed wide pan. A nonstick or cast iron pan is ideal, as the liver needs to be stir fried over high heat. 4

Add the garlic and stir-fry for 30 sec. add the spice 5

paste, lower the heat and stir-fry for about 2 mins. 6 Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 mins, breaking the tomatoes with the spoon. 7 When the mixture is fairly dry, add the liver and adjust heat to medium high. Stirfry the liver for 3-4 mins. 8 Add the remaining tomatoes and the juice, stirfry for 5-6 mins. 9 Cover the pan and simmer for about 8 minutes, add the potatoes, green peas, green chillies and the remaining salt and cook for one minute or two. 10 Adjust heat to medium and cook, uncovered for further 5 mins. Stir in the garam masala and remove from heat. Serve with plain fried rice or rotis.

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Tony Singh is an Sikhn chef based in Edinburgh. He first appeared on Ready Steady Cook in June 2008. He owns the spectacular Oloroso roof top restaurant and has opened a modern Bistro called Tony`s Table. He is also a kitchen consultant and former owner of roti Indian restaurant also in Edinburgh, considered one of the finest in Scotland. Edinburgh born, Tony Singh 38 is head chef and owner of Oloroso, one of Scotlandâ&#x20AC;&#x2122;s most celebrated bars and restaurants. Tony has worked in the restaurant industry for over 22 years, beginning his career with an OND in Hotel Management from Telford Collage. Tony is a member of the Academy of Culinary Arts, the Craft Guild of Chefs and he is a Master Chef of Great Britain.

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MOROCCAN CHICKEN TAGINE . . . Celebrity chef Rick Stein, OBE shares one of his favourite recipes Moroccan Chicken Tagine - The subtlety and perfume of a well-thought-out tagine are something to cheer up the dullest, coldest, winter night and bring a festive cheer with memories of sunshine and colour. INGREDIENTS Serves 4 2 tbs olive oil 4 (175g each) skinless boned chicken breasts 2 celery stalks, chopped 1 carrot, chopped 1 small onion, chopped 1/2 preserved lemon, finely chopped 4 roma tomatoes, sliced 600ml fresh chicken stock 8 small new potatoes, cut lengthways into quarters 16 pitted black olives 1 tsp chopped coriander 1 tsp chopped mint Chermoula: 2 tbs roughly chopped coriander 3 garlic cloves, chopped 1/2 tsp ground cumin 1/2 medium-hot long red chilli, seeded, chopped 1/2 tsp saffron strands 1/3 cup (80ml) extra virgin olive oil Juice of 1 lemon 1/2 tsp paprika

To make chermoula, place all ingredients into a food processor and process until smooth. Season with salt and pepper. 1

2 Heat oil in a deep fry pan. Season chicken breasts on both sides with salt and pepper. Add to pan and fry over medium-high heat for 1 to 2 minutes or until golden, then turn over and lightly

brown other side. Transfer to a plate and set aside. 3 Add celery, carrot and onion to pan and fry over low heat for 5 minutes or until soft but not browned. Add half the preserved lemons, 2 tbsp of the chermoula, the tomatoes and stock. 4 Return chicken to pan, then bring to the boil. Reduce heat to low and simmer for 10 mins.

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5 Add potatoes to pan and cook for a further 6 to 8 minutes or until potatoes and chicken are cooked through. Stir in olives, herbs, and the remaining chermoula and preserved lemons into sauce. 6 Adjust seasoning if necessary. Lift chicken into warmed deep plates and spoon over sauce. Garnish with extra torn coriander and mint leaves and serve with steamed couscous.

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SIZZLING SUMMER TORTILLA WRAPS . . . Singer and actor Leon Mitchell presents one of his favourite recipes - Sizzling Summer Tortilla Wraps. “This is something I love to make in the summer when

hanging out with friends on those stunning long summer days. To me they work with every occasion, simple, fresh and always good fun. You can also mix and match the fillings and pretty much put whatever you want in them and friends love this.” INGREDIENTS A dozen or more fresh tortilla wraps (depends how hungry your friends are) Fresh 100% chicken breast (Better when put on the BBQ) Hot N Spicy chicken marinade Sticky BBQ chicken marinade Fresh ice burg Lettuce Tomatoes Onion Cucumber Mixed Peppers Grated carrot Grated cheese (always use a fresh cheese, can also melt the cheese onto the wraps) You can also have some extra sauces for extra flavour, try salsa, avocado with lemon, honey and BBQ 1 Ok first thing is you have to marinade and cook the chicken remembering to wash hands and be clean - lol. I like to do a selection of chicken so people have a good choice. So I would do some Smokey BBQ chicken, some hot and spicy

chicken and keep some original for the fussy friends - lol. I also like to put loads of marinade on there and make it real sticky and full of flavour and cook the chicken in the oven so its well done. 2 Once the chicken is done I dice it into strips and add a little seasoning to it. If possible its always great to BBQ the chicken once cooked and then slice it, as it gives that real summer feel to it.

6 I then spread the chicken and all the fillings out in a line with the tortillas at the start and let people create their own masterpiece, not forgetting to heat the tortillas first. Always serve with a fresh ice cold beer or a nice glass of wine. Regarding the sauces and tortillas, if you keep it all homemade it really gives it that wow factor.

3 While the chicken is cooking I would prepare the fillings and again keep it all fresh and have plenty of it. This dish doesn't have to be posh its about fun and just letting everyone create there own tortilla from your fillings. 4 So I put all the fillings into their own dishes and plenty of it. Wash all the salad and chop the tomatoes, chop the lettuce and slice the cucumber all into nice dishes. 5 I also grate the cheese and the carrots and you can even melt the cheese for people if they want. I then chop, dice and fry the onions until golden brown. The same with the peppers, I chop them into strips and then put them in the oven to heat through until cooked to give a different texture.

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Leon studied acting and performing arts, received a BA Hons Degree from The Academy Of contemporary Music (ACM) before first finding success in the late 90's with Boy Band “Ice”. Leon also achieved a silver disc as a solo artists before crossing over into acting. Leon was recently cast to be the "Milk Tray Man" in a new add campaign for print. He played a role in the film "Talion" released in 2009 and had a lead role (Marcus) in the Larry Brangywn silent film "More Than Words". Leon also played the role of (Ace) in the drama "Bloodline", appeared in ITV dramas Foyles War and The Bill and recently played the role of (Seth) in the new feature film "Lifer". Leon also took part in Channel 4's show with Jamie Oliver "Jamie's American Road Trip.

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CHICKEN STIR FRY NOODLES . . . Actress and singer Michelle Gayle shares her favourite party recipe - Chicken Stir Fry Noodles. INGREDIENTS Fresh egg noodles 2 boneless breasts of chicken Broccoli and carrots Sweet red pepper Spring onions 1 clove of garlic soya sauce Salt and pepper Cooking oil 1 Cut the chicken into cubes and then season with a pinch of salt and pepper.

Put a tablespoon of cooking oil into a wok and heat on a 2

high temperature. When it starts to pop, add the chicken pieces and cook at a high temperature until golden brown. Then lower the temperature by a couple of notches and add chopped up pieces of spring onion, garlic and pepper. When the spring onions look clear add a tablespoon of water to prevent it from burning and then add the broccoli and carrots and noodles. Mix everything together well and then add some soya sauce. 3

Michelle is best known for playing Hattie Tavernier in BBC's EastEnders. She also had success as a pop singer in the 1990s and in February 2010 she starred in BBC3’s ‘Dancing on Wheels’. 4 Put a lid on the wok and let the food steam for 12 minutes until ready to eat.

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MABLES CLAY POT CHICKEN . . . Winners of the Chinese section for the F Word search for Britain's Best Local Restaurant, Sweet Mandarin share their winning recipe Mables Clay Pot Chicken. INGREDIENTS Serves 4 4 large boneless, skinless, chicken breasts, 7-8 oz each sliced in to pieces 10 dried Chinese mushrooms sliced 4 spring onions sliced in 2 cm pieces 4 baby bak choi leaves 1 lap cheung sliced (Chinese sausage â&#x20AC;&#x201C; a bit like Salami) 2 white onions sliced 2 chinese cabbage sliced 1/2 ginger sliced 240ml chicken broth 4 tsp dark soy sauce 1 tbsp oyster sauce 1/2 tbsp sugar 2 tsp salt 1 tbsp sesame oil 4 tbsp potato starch 1 tbsp shaoshing wine 3 tbsp oil for stir-frying 240g of rice (mix of Tollyboy long grain rice and jasmine rice â&#x20AC;&#x201C; equal amounts) For the Marinade: 2 tsp of salt A pinch of sugar 4 tsp potato starch Water to mix 1 Slice the chicken breast into equal pieces and marinate for 20-30 mins. (Blanch chicken in hot water and stir until chicken is cooked through then drain) 2 Soak the dried Chinese mushrooms in hot water for 15 mins or until soft. Drain. 3 Slice the Chinese cabbage, onion, spring onion, and Chinese mushrooms.

Head chef Lisa Tse and 2nd chef Helen Tse with Gordon Ramsay 4 Heat wok over high heat until hot then add the oil and stir in the ginger for a few mins. Add in the blanched chicken slices and stir fry for 2 mins. 5 Add in the, onions, spring onions, Chinese mushrooms and Chinese cabbage and Chinese sausage. Stir fry for 3 mins until the vegetables soften. Add the chicken broth and bring to a boil. Along with the soy sauce, sesame oil, sugar, oyster sauce and potato starch; mix well until the consistency thickens. 6 Turn off the heat. Pour the chicken, vegetables and stock into a warm clay pot. 7 Blanch the baby bak choy leaf and place on top of the finished dish as garnish. Place clay pot on plate. Serve with fragrant jasmine rice.

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To make the Rice: Wash the 1 cup of long grain rice and 1 cup of jasmine rice until water drains almost clear. Put in rice cooker. Add one cup of water for every cup of rice.

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CHOW MEIN . . . Celebrity chef Ken Hom, OBE shares one of his most famous recipes, Chow Mein. This is a noodle based dish to which one can add fish or meat. It is a key dish of any Chinese New Year banquets, as noodles represent Long Life. INGREDIENTS Preparation time: 10 mins Plus 10 mins marinating Cooking time: 20 mins Serves 4 225g (8 oz) dried or fresh egg noodles 4 tbsp sesame oil 5 dried red chillies 100g (4 oz) boneless skinless chicken breast, cut into fine shred 5 cm (2â&#x20AC;?) long 2 1/2 tbsp groundnut oil 1 tbsp finely chopped garlic 50g (2 oz) mange tout, finely shredded 50g (2 oz) Parma ham, or cooked ham, finely shredded 2 tsp light soy sauce 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tsp salt 1/2 tsp freshly ground white pepper 1/2 tsp sugar 3 tbsp finely chopped spring onions For the Marinade: 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil 1/2 tsp salt 1/2 tsp freshly ground white pepper

2 Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinated for about 10 mins. 3 Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate. Wipe the wok clean.

Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for 10 seconds. Then add the mangetout and ham and stir fry for about 1 min. 4

1 Cook the noodles in a large pan of boiling water 3 -5 mins, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.

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5 Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 mins. 6 Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 mins or until the chicken is cooked. 7 Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.

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MRS WESTLAKEâ&#x20AC;&#x2122;S CHICKEN TIKKA MEAL FOR 4 . . . Reception Unit Manager Gill Westlake shares one of her favourite dinner party recipes - Chicken Tikka with Mango Chutney and Minty Cucumber Dip. INGREDIENTS Chicken Tikka: Chicken pieces - boneless, skinless - equivalent of 3 breasts 1 tbsp double cream 3 tbsp Greek style, thick yoghurt 1 tsp lemon juice 1 tbsp cheddar cheese 1 tbsp garlic 6 cardamom pods-ground 1/2 tsp ground cumin 1/2 tsp grated nutmeg 1 finely chopped green chilli 1 tbsp ground ginger 1 tbsp sunflower oil Mango Chutney: 1 ripe mango 500g sugar 100ml cider vinegar 50g finely chopped ginger 2 cloves of garlic, finely chopped 2 tbsp mustard seeds 50ml cider vinegar 100g raisins 1 tbsp red chilli powder 1 tbsp salt Minty Cucumber Dip: 500g natural yoghurt 1/2 cucumber, finely chopped 2 tbsp fresh mint, chopped

As a starter serve poppadoms with mango chutney. Mango Chutney: 1 Peel, stone and chop one ripe, but firm, mango and place in a pan with the sugar and 100ml of cider vinegar and bring to the boil. Mix the finely chopped ginger, finely chopped cloves 2

of garlic and the mustard seeds with 50ml of cider vinegar. Add this to the mango mixture. Put in the raisins, red chilli powder and salt to taste. 3 Keep boiling until the mixture looks jam-like but not over cooked as it will set really hard.

Chicken Tikka: 1 Sprinkle the lemon juice over the chicken pieces in a bowl and put to one side. Mix all the remaining ingredients together in a large bowl and then add in the chicken. Leave in the fridge overnight. 2

3 Remove the chicken from the mixture and grill on a baking sheet with a little

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melted butter. Turn over to make sure both sides are cooked. Serve with minty cucumber dip and naan bread. Minty Cucumber Dip: 1 Put the natural yoghurt in a bowl and mix in the finely chopped cucumber and the freshly chopped mint.

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CHORIZO AND CHICKEN CASSEROLE . . . Doctor Who star David Tennant, (who on the Ready Steady Cook show, in July 2006 said “I am a fan of Chorizo but only ever have it out, never at home”), has decided to become more domesticated since leaving the BBC show Doctor Who and learn how to cook, he said: “Those basic life skills

seem to have escaped me and maybe now’s the time to make it my hobby. Cooking is not something that comes naturally to me, so I’m working my way through a couple of cookbooks to teach myself”. INGREDIENTS 500g chorizo 8 boneless chicken thighs 2 - 3 slices smoked bacon, rind removed and finely sliced Half a bottle of red wine 6 shallots, cut into 1/4’s 2 cloves of garlic, chopped 2 green peppers diced 1 tbsp tomato puree 1 large can of chopped tomatoes Pinch of thyme and oregano 1 tsp Paprika 1

Pre heat oven to 170ºC.

2 Use a large, ovenproof casserole (with lid). Heat a tablespoon of olive oil then add the chicken and brown. 3 Next, add the bacon, onions and peppers in olive oil, cook until the onions become soft, add the garlic and chorizo and continue cooking for about a minute.

4 Add the wine; simmer vigorously for a few minutes. 5 Add the tomato puree, tomatoes and herbs. Bring to a simmer, put the lid on and cook in an oven for 45 mins. Check seasoning (may not

need any as the sausage will season for you). If needed add a pinch of paprika for more smokey heat. Serve with wrinkly potatoes. Wrinkly Potatoes: 1 Wash unpeeled small to medium potatoes and boil with a quarter of their weight of salt until tender and then leave to boil for a further 30 mins. 2 The potatoes will come out with wrinkled skins and a fine coating of salt “That’s beautiful”.

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CHICKEN WITH CHERRIES . . . The Sant Pau-Carme Ruscalleda restaurant located in the costal town of Sant Pol de Mar, shares an old recipe from the Maresme area that goes back to the seventeenth century - Chicken with Cherries. It comes from the Mas Arquer Goscons family, who are from the village of Arenys de Munt. INGREDIENTS Serves 4 people 1 free range chicken, weighing about 2kg 500g cherries 500ml mineral water 150g sugar 100ml rancio wine 50g lard 1 tbsp honey Extra virgin olive oil Salt and black pepper Savory 1 Prepare a syrup by heating the water and sugar together. Wash the cherries and remove any stalks. When the water comes to the boil, add the cherries and cook for 3 mins. Set aside, allowing the cherries to cool down in the syrup.

Remove any feathers and entrails, and cut the chicken into 8 pieces (or better still, ask your butcher to do it for you). Place the bird skin side down in a roasting tin. Season with salt, pepper and savory, and add a splash of oil and a few spoonfuls of lard. 2

3 Put the chicken into a preheated oven at 190ºC. After 30 mins, remove the chicken and douse in the wine mixed with the honey. Turn the pieces of chicken over, so the skin is facing upwards and return to the oven. The chicken will need around another hour and a half at

160ºC, by which time you will have a tender, golden roast. Ensure you turn the pieces over every 20 mins. 4 10 mins before the chicken is done, add the cherries to the roasting tin. If the chicken needs a little more liquid, add some of the syrup as well.

be slightly green and to be quartered before cooking. This roasted dish with fruit will also work with suckling lamb instead of chicken. Use meat from the breast, neck and shoulder.

Chef’s Notes: Once it is out of the oven, transfer the chicken to another dish for serving. Strain the cooking juices and allow the sauce to rest for a minute, removing the fat that floats to the surface. Finally, adjust the salt and pepper. This recipe is equally good if you replace the cherries with peaches, especially the pêche de vigne variety. They should 151

The Sant Pau restaurant is built on the personal and professional development of two people from Sant Pol de Mar, Toni Balam and Carme Ruscalleda (pictured).

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CONFIT DUCK AND WATERMELON SALAD . . . Celebrity chef Ian Pengelly shares his recipe for Confit Duck and Watermelon Salad. You can buy confit de canard in large glass jars from Waitrose or Sainsbury’s. INGREDIENTS Confit duck legs Thai basil Mint Hoisin sauce Coriander leaves Sweet fish sauce Watermelon cubes Dried chilli flake, powdered Fried cashew nuts Sliced Thai shallots

Quick Confit: Weigh the duck legs and sprinkle with 15g of salt per kilo. Sprinkle with 2-3 sprigs of fresh thyme with the leaves stripped, then wrap in clingfilm and place in the fridge overnight. The next day wash off the salt from the duck legs and pat dry with kitchen towel. Melt 300g of duck or goose fat, (available in tins), in a large pan, then add the duck legs. Cook slowly for about 1 to 2 hours, then allow to cool. Duck Confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuriesold process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. To prepare a confit, the meat is rubbed with salt and garlic, then covered and refrigerated for up to 36 hours.

The Salad: 1 Gently heat the duck legs in a dry frying pan to render the fat. Strain off the fat, and keep pan-frying the duck legs until the skin is crisp and the meat is hot. 2 Peel off the skin, chop and set aside. Shred the leg meat into a bowl and mix with 1 tbsp Hoisin sauce. 3 Add watermelon cubes, cashew nuts, shallots and herbs into the bowl and mix with sweet fish sauce. 4 Garnish with dried chilli flake powder and the skin.

Salt curing the meat acts as a preservative. Prior to cooking, the salt is brushed off the meat and it is patted dry. The meat is then placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (170 – 275ºF/ 76 - 135ºC). The meat is slowly poached at least until cooked, or until meltingly tender, as little as 90 mins or as long as 10 hours. The meat and fat are then removed from the oven and left to cool. 152

Ian Pengelley spent most of his childhood living in Hong Kong where he realised his passion for Asian food and culture. With a strong understanding of Cantonese, Ian went on to train in Singapore, Thailand, Malaysia, Vietnam and China before returning home to share his passion for the Orient. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.

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ROAST PARTRIDGE AND BUTTERNUT SQUASH . . . Celebrity chef Michael Caines, MBE shares one of his festive recipes Roast Partridge, Butternut Squash Fondant, Pumpkin Purée, Pomegranate Seeds and Brown Butter Sauce. INGREDIENTS Serves 2 2 oven-ready partridge 1 butternut squash 20g pomegranate seeds 60g pumpkin seeds 1/2 savoy cabbage 200g butter 50g vegetable oil 75g veal or chicken stock 150ml cream 20ml sherry vinegar

1 Cut the butternut squash in ‘planks’ about 2 cm deep, 8 cm long and 4 cm wide. Put in to a pan and cover with water. Add a knob of butter, and a pinch of salt, pepper and sugar. Keep the remaining squash to make a lovely soup. 2 Thinly slice the cabbage and cook in salted boiling water until tender (not puréed). When cooked, place into ice water. When cool, drain and place into a saucepan with a tbsp of butter. Lightly heat and stir until creamy. 3 Seal partridges on all four sides and place in a preheated oven at 180ºC for 12 minutes. When finished leave to rest. 4 For the pumpkin purée, toast the seeds until golden brown and place in a saucepan with 100 g of the cream and cook on a low heat for 5 minutes. After this blend

the ingredients until you have paste (this can be done ahead of time). 5 For the brown butter sauce, put 60g of butter in a saucepan and heat until you get a nutty colour (not burnt). Leave to cool and add 20 ml of sherry vinegar. Separately heat up the veal or chicken stock and the remaining cream and add the brown butter. Whisk vigorously until the sauce has incorporated the butter. Lastly add the pomegranates. 6 Now your partridge has rested, take the breasts and legs off the bone. Heat a frying pan with 40g of butter and place the partridge in the pan. Cook the legs through thoroughly while keeping the breasts slightly pink.

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Plating: Place the partridge breasts and legs on the ‘plank’ of butternut squash next to a little of the pumpkin purée. Make ‘quenelles’ (sausage shapes) from the cabbage and place on the plate. Add the brown butter sauce around the separate ingredients.

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KEEMA CURRY . . . Celebrity chef Pat Chapman shares one of his favourite party recipes Keema Curry, traditional mince curry. INGREDIENTS Serves 4 675g (1 1/2 lb) lean meat, weighed after removing all unwanted matter, finely minced 3 tbsp vegetable oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 5cm (2â&#x20AC;?) cube fresh ginger, finely chopped 400g (14oz) canned tomatoes, strained 1 tbsp tomato ketchup 225g canned tomato soup 1 tbsp red pepper, chopped 2 or 3 mushrooms, chopped 1 or 2 green chilli, chopped 1 tbsp fresh coriander leaves, chopped 2 fresh mint leaves, chopped Salt to taste 6 quail eggs, hard boiled, halved (optional garnish) Masala: 2 tsp garam masala 2 tsp dried fenugreek leaves 1 tsp turmeric 2 tsp coriander, ground 1/2 tsp chilli powder 4 whole cloves 1 whole brown cardamom 1 Fry the mince with a tablespoon of oil for about 5 to 10 mins to seal it.

In a separate pot, heat the remaining oil and stir-fry the onion, garlic and ginger over a medium heat until golden. Add the Masala and simmer for a couple more minutes. Add a little water if it dries up too much. 2

Recipe and picture copyright ÂŠ Pat Chapman, reproduced with permission from Pat Chapman's New Curry Bible, published by Blake Publishers, London. 3 Add the mince to the stirfry with the canned tomatoes and ketchup. Simmer for 20 to 30 mins. 4 Then stir in the tomato soup, peppers, mushroom, chilli and garam masala. Continue to cook for 10 more mins. 5 Mix in the coriander leaves and salt to taste. Stir-fry for a few more minutes, until you are satisfied. 6 Garnish with the eggs. Serve with rice or Indian bread.

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Pat Chapman has been called "the Ambassador of Indian Food" by Derek Cooper, the "Curry Leader" by Fay Maschler and "a Missionary seeking converts to curry" by Loyd Grossman. Pat regularly appears as a celebrity chef at major food shows abroad and in the UK.

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SPAGHETTI BOLOGNESE TOMMY’S STYLE! . . . Celebrity Broadcaster, Gardener and Builder Tommy Walsh shares - Spaghetti Bolognese. INGREDIENTS Spaghetti 1 onion finely chopped 3 cloves garlic crushed 1lb mince beef 1 14oz can of tomatoes 5 tbsp tomato puree 1 tin Heinz tomato soup 2 tbsp sugar 2 heaped tbsp of fresh mixed herb’s 1/4 pint of water Parmesan cheese (optional)

ingredients listed, and on a gentle flame cook for 90 mins, remembering to stir occasionally. 2 Meanwhile cook the spaghetti in a saucepan of boiling slightly salted water for between 10 to 12 minutes until tender. Drain, put into a hot serving dish and pour all the sauce over it and sprinkle with parmesan cheese - and eat.

1 Fry the meat, garlic and onion in a large saucepan, stirring all the time until lightly brown, add the

Tommy Walsh (born 1956 in Hackney, London) is an English celebrity builder. His parents were both Irish, his father from Kilkenny and his mother from Sligo. He attended Parmiter's School, then in Bethnal Green. He has three children. He first became famous after appearing in the BBC gardening programme Ground Force.

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SEARED BEEF, MANGETOUT AND SESAME SALAD . . . Cook Academy, Hampshire’s leading cookery school present Seared Beef, Mangetout and Sesame Salad, ideal for a buffet party. INGREDIENTS Serves 2 For the Marinade: 225g sirloin steak, about 5cm thick 1 onion, finely sliced 2 1/2 tbsp dry sherry 2 1/2 tbsp light soy sauce 1 1/2 tbsp sesame oil Lot of freshly ground black pepper 2 tbs oil 110g button mushrooms, sliced 110g mangetout, topped and tailed For the Dressing: 2 tbs grapeseed or sunflower oil 1 tbsp white wine vinegar 1 dsp dijon mustard 1/2 tsp clear honey 1 Trim the steak of any fat and gristle, mix together the marinade ingredients, add the steak and marinate overnight.

Tip the steak and marinade into a sieve over a bowl and scrape off the onions from the steak. 2

3 Heat 1 tbs of the oil in a frying pan and fry the onions until soft and golden brown, add the mushrooms and cook through, add the marinade and reduce by boiling until the marinade is syrupy.

ACADEMY 5 Blanch the mangetout in boiling water for 1-2 minutes and refresh in a large bowl of cold water to stop the cooking, remove when cool. 6 Heat the remaining 1 tbs oil in a frying pan and when scorching hot fry the steak over a high heat until it is browned on the outside but still rare in the centre, remove to a plate to rest.

When the meat is cold slice thinly across the grain and toss everything together, serve. 7

4 Whisk together the dressing ingredients and tip the mushroom mixture into it.

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Kate Hughes is the founder and director of Cook Academy. She trained at Leith’s School of Food and Wine in London graduating with a Diploma and then went on to gain restaurant experience at various restaurants including Launceston Place in Kensington. Kate then returned to Leith’s to become a senior tutor there. She stills works for Leith’s occasionally, teaching in independent schools that are part of the Leith’s Schools Franchise Scheme.

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STEAK AU POIVRE . . . Olympic Diver Peter Waterfield shares his favourite recipe - “The food I like

most is a nice piece of steak with peppercorn sauce, mash potato and some veg.” INGREDIENTS Serves 4 4 Sirloin or rump steaks, 2.5cm/1” thick 2 tsp mixed peppercorns 50g unsalted butter 3 small shallots, peeled and finely chopped 2 tbsp brandy 1 tsp Dijon mustard 100ml beef stock 150ml double cream Salt to taste 1 Wrap the peppercorns loosely in foil and crush using a rolling pin. 2 Press the cracked pepper into both sides of the steak. 3 Heat a heavy frying pan over a high heat, add half the butter and when foaming, add the steak. Cook for about 1 min on each side (depending on how you like it).

4 Set the meat aside to rest (cover loosely to keep it warm). 5 Reduce the heat to low and add the rest of the butter and the shallots and sauté for a couple of minutes or until soft then add the brandy to the frying pan and increase the heat, scrape up all the meat juices, then add the mustard, beef stock and cream and boil rapidly until it reduces by half and thickens. 6

Season to taste with salt.

7 Put the steak back into the frying pan with the sauce to warm the meat through. Do not re-boil.

Serve with mash, chips or new potatoes and a watercress salad or cooked vegetables.

Peter’s specialism is the 10 metre platform event, both as solo competitor and in the synchronised event with his former partner Leon Taylor. In the diving events at the 2004 Summer Olympics in Athens, they won the silver medal in the men's synchronised 10 metre platform- Britain's first Olympic diving medal since Brian Phelps in 1960. They had come fourth in the same competition in the 2000 Summer Olympics in Sydney. In the 2002 Commonwealth Games held in Manchester, Peter then won the 10 metre gold medal. Born in London, he lives in Southampton where he is a member of the diving club there and is coached by Lindsey Fraser. Recently Peter won the gold in the Men's 10m platform at the British Gas National Cup at Ponds Forge 2010.

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MEATLOAF . . . Television presenter and fashion agent Jonathan Phang shares one of his favourite family recipes - Meatloaf. INGREDIENTS Serves 6 450g minced beef 450g minced pork 1 medium white onion 2 eggs Salt to taste Black pepper to taste 1 tsp garlic granules West Indian hot pepper sauce Chopped spring onions Dark soy sauce Lea and Perrins Tomato Ketchup 500g bread crumbs English mustard

1 Preheat your oven to 190ºC, gas mark 5. 2 Lightly oil a large roasting dish and place on the middle shelf of your oven to heat . 3 Combine 450 grams of Minced Beef with 450 grams of minced pork. Add one medium sized white onion (grated or finely chopped), beat two large eggs and pour over the meat and mix with a folk . 4 Season generously with salt and black pepper one teaspoon of garlic powder or garlic granules, West Indian hot pepper sauce to taste, one handful of chopped spring onions (middle to white part) two generous dashes of dark soy sauce, one dash of Lea and Perrin's Worcestershire Sauce and one tablespoon of tomato ketchup (Heinz) .

5 Sprinkle over 500 grams of natural bread crumbs and combine all the ingredients with two hands! Split the mixture in two and mould in to two separate loaves. 6 Place the loaves on your roasting tin and bake for 45 mins or until the meat juices run clear and the loaves look brown and crusty.

Remove from the oven and let cool for ten mins before serving (this will make slicing easier). If there are any leftovers, the meat loaf is delicious served cold in a sandwich with a light layer of English mustard. Enjoy! 7

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Jonathan is often asked to contribute and present on food shows such as Market Kitchen, Ready Steady Cook, The People’s Cook Book. He is a huge foodie and enjoys using his Guyanese origins and culture to influence his cooking and is keen to eventually have his own cookery programme. Jonathan is currently best known for his work on Living’s Britain’s Next Top Model on which he was one of the expert panellists and also consultant producer of the show. Following the success of the series he was asked to present BBC3's multi award winning Britain's Missing Top Model and Naked. In 2009 he fronted the The Marchioness - A Survivors Story for BBC1 .

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CRISPY SPICED PORK BELLY WITH SUSHI RICE SALAD . . . Celebrity chef and TV presenter Merrilees Parker shares one of her favourite party recipes - Crispy Spiced Pork Belly with Sushi Rice Salad. INGREDIENTS Serves 4 1 good piece of pork belly For the Marinade 1 tsp Chinese 5 spice powder 2 tbsp runny honey 2 tbsp sweet chilli sauce 4 tbsp light soy sauce 2 star anise 1 tbsp fresh grated ginger 3 garlic cloves, grated 1 tbsp rice vinegar Handful of mixed baby leaves (such as spinach, rocket & mezuna) 1 tbsp lime juice 2 tbsp light olive oil For the Rice 280g/10oz sushi rice 2 tbsp caster sugar 1 tsp salt 3 tbsp rice vinegar For the Dressing Small bunch each of fresh mint & coriander (roots intact) 1 garlic clove, roughly chopped 2.5cm/1” piece peeled root ginger, finely chopped 1 tbsp light soy sauce or Thai fish sauce (nam pla) 1 tsp wasabi paste juice of 1 lime 4 tbsp sunflower oil For the Salad 1/2 cucumber, seeded and very finely diced 4 spring onions, finely sliced on the angle 1 red finger chilli, seeded and very finely sliced 1 tbsp pickled ginger, finely chopped

1 Slash the pork belly finely with a sharp knife. Pour over a kettle of boiling water and allow to cool. 2 Place all the ingredients for the marinade into a small heavy-based pan. Bring to the boil and reduce to a gentle simmer for 1-2 minutes. 3 Pour the marinade over the pork and make sure it gets into all the slashes. Place the pork skin side down on a rack, cover and leave to marinade for four hours but preferably overnight. You could do this in the roasting dish you are going to cook the pork in to ensure that you loose as little marinade as possible. 4 Heat the oven to 180degC/Gas mark 4. Add 2-3 tbsp’s of water to the pork dish, cover again and cook for 1 to 1 1/2 hours basting occasionally. You may need to

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add a little more water if it gets too dry. Remove the foil and turn over, turn the oven to 200ºC/gas 5 and cook for a further 45 minutes. 5 Transfer to the BBQ and cook for a further 10 minutes each side ensuring the skin is lovely and crispy and the meat meltingly tender. Serve with sushi rice salad and some dressed baby leaves.

SUSHI RICE SALAD WITH WASABI DRESSING 1 Wash the rice well. I find this easiest in a really large bowl as if hand washing something, then pass the rice through a sieve set back over the bowl, changing the water at least three times. 2 Put the washed rice in a large heavy-based pan with a tight fitting lid. Pour over 400ml/ 14floz of water and leave to stand for at 20 to 30 minutes.

3 Dissolve the sugar and salt in a small pan with the rice vinegar. Cool to room temperature. Bring the rice to a boil then reduce to a very low simmer for 15 minutes. Do not remove the lid but leave to stand for another 15 minutes, 4 Tip the rice on to a large flat clean tray - a metallic one is probably best as it will help the rice cool down quicker. Dress the rice with half of the cooled vinegar mixture. Using a spatula or large metal spoon fold the rice very carefully so as not to break up the grains. The rice will absorb the vinegar and become glossy. Add a little more of the vinegar mixture and keep folding until it is absorbed. You do not want the rice to be wet so add the last little bit of vinegar sparingly and donâ&#x20AC;&#x2122;t

worry if there is a little left over. Fanning also helps the rice to cool. I normally use a magazine or newspaper until the rice is room temperature. The Dressing: In a food processor throw the herbs, garlic, ginger, soy sauce or Thai fish sauce, wasabi and lime juice. Blitz until all the ingredients are purĂŠed and then slowly drizzle in the sunflower oil through the feeder tube until you have a lovely, glossy emulsion. Transfer to a screw-top jar and put in the fridge until you need it. To Serve: Carefully fold the dressing into the rice and then fold in the cucumber, spring onions, chilli and pickled ginger. Serve immediately.

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Merrilees has an impressive record in worldwide TV and food programming. Sassy, quick and with a charming twinkle in her eye, she is an experienced live broadcaster, location reporter and studio host. Most recently, she has been one of the team spearheading ITVâ&#x20AC;&#x2122;s food programming, featuring regularly on Saturday Cooks, Daily Cooks Challenge and Taste The Nation. Merrilees also runs Pink Food, her own catering company, and speaks fluent French.

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CHOU FARCI . . . English actor, comedian, screenwriter and presenter Mark Williams best known as one of the stars of the popular BBC sketch show The Fast Show, as well as for his role of Arthur Weasley in the Harry Potter films, says his favourite recipe is Chou Farci, especially the one from â&#x20AC;&#x2DC;Good Thingsâ&#x20AC;&#x2122; by Jane Grigson. INGREDIENTS 1 cabbage head 1 1/2 tsp salt 62g leftover meat - ground 227g / 8oz sausage meat 1/4 tsp pepper 1 tbsp chopped parsley 3 slices salt pork 1 carrot - sliced 1 onion - sliced (medium) 2 cups / 474ml Consomme 1 tsp Arrowroot - dissolved in water 1 Wash and trim cabbage. Remove as much as possible of the hard core. Place cabbage in large saucepan and cover with cold water. Add 1 teaspoon salt. Bring slowly to boil. Let boil for 2 mins. Drain in a colander in order to keep the cabbage intact. 2 In mixing bowl, combine leftover meat, sausage meat, remaining salt, pepper, and parsley. Mix well.

Place cabbage in a bowl, leaves up. Carefully remove core, leaving bottom of cabbage. Stuff cavity with part of meat mixture. Carefully open leaves and stuff between leaves with meat mixture. Wrap stuffed cabbage in slices of salt pork. Tie with a string. 3

4 In heavy saucepan, large enough to hold cabbage, place carrot and onion. Add cabbage. Add consomme. Bring to boil. Cover, simmer gently for 3 hours.

For Serving: 1 Remove cabbage from pan and drain. Place on heated serving dish and keep warm. 2 Bring to boil cooking liquid and continue boiling for 15 mins, or until liquid is reduced to 1 cup. Add arrowroot dissolved in water, and continue

Chou Farci - which literally translates as stuffed cabbage - is a traditional dish from the Auvergne region of South Central France. Because of the remoteness of the area, the long cold winters and the topography of the land, the Auvergnate

boiling for a few seconds, until liquid thickens. Pour over cabbage. Serve hot.

people long had to exist on food and other resources that were close at hand. Most families raise at least one pig; in fact, Auvergne is renowned for the quality of its pork. This Chou Farci is a classic dish from this region. 162

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GINO BAMBINO’S SIMPLE CHEESY LASAGNA . . . Celebrity chef Gino Bambino shares one of his favourite party recipes Simple Cheesy Lasagna (also recipe of the month, October 2009).

INGREDIENTS 2 cups cottage cheese 2 cups whole ricotta 2 cups shredded mozzarella (get a 2lb bag of mozzarella) extra cheese for assembling 1 cup grated parmesan/ romano cheese 2 8oz packs of cream cheese 1 tbsp roasted chopped roasted garlic (from jar) 2 tbsp dried parsley flakes 2 tbsp of dried Italian seasoning 2 lbs mild Italian sausage 2 9oz. boxes of barilla (no boiling required) lasagna pasta 3 10.5oz can or jar of your favourite meat sauce Olive Oil 3 large loaf pans or one large baking dish

1 Mix all above ingredients in bowl with mixer until well blended and has creamy texture.

2 Next fry up 2lbs of mild or hot Italian sausage. Make sure it is all broken up and cooked well. 3 In loaf pans or baking dish add 1 tbsp of olive oil to coat bottom of pan add about 1/4 cup of meat sauce. Place a sheet of dried no boil pasta to cover sauce you can break one sheet up to completely cover all the sauced area on bottom of pan. 4 Add a layer of Hot Italian Sausage and 1/2 Cup of meat sauce and 1/4 Cup of Shredded Mozzarella. Cover this layer with another sheet of pasta, again breaking another sheet to completely cover the layer of sausage, cheese and sauce. 5 Add about 1 1/2 cups of cheese mixture to completely cover the last pasta layer.

6 Cover with another layer of pasta. 7 Add a layer of Hot Italian Sausage and 1/2 Cup of meat sauce and 1/4 Cup of Shredded Mozzarella. Cover this layer with another sheet of pasta, again breaking another sheet to completely cover the layer of sausage, cheese and sauce, top off that layer with generous amount of sauce and bake. 8 Bake in 200ºC/gas mark 6 oven for 45 mins or until the top layer of pasta is cooked.

Presentation: Remove from oven and turn out lasagna on to a platter and garnish lasagna with sauce and grated parmesan cheese, serve with garlic toast and salad. Gino’s family taught him not only a love of cooking, but a deep sense of faith and spirituality. Over the years, he came to share a lot of these recipes with many people, taught some classes, and made local television appearances. In 2007, he published his first cookbook, Gino Bambino’s Simple Italian Cooking. Since then, he has made more local television appearances and quarterly on Midday Arizona on channel 12 NBC. Gino is currently working on his next cookbook that will contain all his favourite recipes.

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GRILLED CHEESE AND CRISPY BACON . . . American actor, stand-up comedian and voice-over artist Mark Christopher Lawrence shares one of his favourite recipes - Grilled Cheese and Crispy Bacon. INGREDIENTS 2 Slices of your favourite thick sliced bread (I like sourdough) 2 slices of mild or sharp white cheddar cheese 2 slices of Plugra unsalted European butter 2 slices of crispy fried bacon halved 1 Butter both sides of the bread and grill until desired darkness on one side and flip with a spatula.

Mark Christopher Lawrence is one of Hollywood’s most sought after character actors. In addition to displaying a variety of theatrical skills, this diverse actor also excels as a producer, a vocalist, a comedian, and a literary scholar. He is perhaps best known for his role as esoteric D.J., Tone Def, in the 1994 satirical rap mockumentary, Fear of a Black Hat. He has co-starred in popular films such as Terminator 2: Judgement Day, Planet of the Apes, and The Pursuit of Happiness.

2 Place cheese on grilled side and criss cross bacon on top of one of the halves. When cheese begins to melt place the half without bacon cheese side down on top of bacon and squash with the spatula. 3 Flip it and squash it again. Plate. Eat. And smile.

Mark currently serves as Vice-President of MOXIE Theatre of Encinitas and formerly served as San Diego’s local branch President of the American Federation of Radio and Television Artists, as well as, Vice-President of San Diego’s local branch of the Screen Actor’s Guild. He has made guest appearances on many television programs, most notably Heroes, My Name Is Earl, Crossing Jordan, Dharma & Greg, Malcolm in the Middle, Touched by an Angel, Malcolm & Eddie, Men Behaving Badly, Seinfeld, Murphy Brown, and Martin. Mark can be seen in his current regular role as Big Mike on the NBC series ‘Chuck’, now in it’s third season. 164

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SAUSAGE RISOTTO . . . Model and actress Terri Dwyer presents one of her favourite dinner party recipes - Sausage Risotto. INGREDIENTS Serves 6 people 2 pints of stock, chicken or veg is fine. 2 tbsp of butter. 1 large onion 2 cloves of garlic 400g/14oz risotto rice 2 glasses of dry white wine 8 sausages (if you want to add a kick get spicy ones!) Chop these into about 5 pieces per sausage 1 Heat the stock in a separate pan.

Mix the olive oil and butter in a pan and add the garlic, onion and sausages. Keep stirring here because the sausage likes to stick at this point! 2

3 Once the sausages have turned brown add the rice and the glasses of wine. Lightly fry the rice, this is really where your rice gets the beautiful flavour from. 4 Once the rice has absorbed the wine start adding the stock a ladle at a time.

7 Place a lid on the pan and allow to stand for 2 mins. This is where the rice will become creamy.

I throw in whatever herbs I feel like on the day really. Anything Italian will do basil, thyme .... Adding parmesan to the cooked dish is lovely too.

5 Turn the heat down to a simmer so that the rice doesn't cook too quickly on the outside. 6 Keep adding the stock stirring. Allow each ladle of stock to absorb before adding the next. Once the rice is cooked remove from the heat and add a knob of butter.

Terri is a well known face having been an original cast member of C4's long running soap-Hollyoaks. Since leaving, Terri has concentrated on her TV presenting career. She is the host of popular ITV 1 daytime show 60 Minute Makeover and so-presented Emmerdale and Coronation St Confidential with Jeremy Edwards reporting on all the latest gossip and character news behind the scenes of the UK’s two soaps. Terri was a regular on ITV 1’s popular show Loose Woman, has reported for Richard and Judy (C4), The Wright Stuff (Five) and on Anita Anand’s radio five live show. She has also hosted the motor racing show, Racing Rivals on channel 4. 165

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SHEPHERD'S PIE WITH CHEESE-CRUSTED LEEKS . . . The most tried and trusted of British TV cooks; Delia Smith presents Shepherd's Pie with Cheese-Crusted Leeks. This recipe can be made with either fresh minced lamb (shepherd's pie), fresh minced beef (cottage pie) or minced leftover beef or lamb from a cooked joint (in which case, cut the initial cooking time to 15 mins). In the following recipe we're using fresh minced lamb, and what puts this dish in the five-star category is the delicious crust of cheese and leeks. INGREDIENTS 1 lb (450g) minced lamb 1 tablespoon olive oil 2 medium onions, peeled and chopped 3oz (75g) carrot, peeled and chopped very small 3oz (75g) swede, peeled and chopped very small 1/2 level teaspoon ground cinnamon 1 teaspoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 level tablespoon plain flour 10 fl oz (275ml) fresh lamb stock 1 level tablespoon tomato purée Salt and freshly milled black pepper For the Topping: 2oz (50g) mature Cheddar, coarsely grated 2 medium leeks, cleaned and cut into 1/2 inch (1 cm) slices 2 lb (900g) Desirée or King Edward potatoes 2oz (50g) butter Salt and freshly milled black pepper Equipment: You will also need a large lidded frying pan or saucepan, and a 7 1/2 inch (19 cm) square baking dish, 2 inches (5 cm) deep, well buttered.

Photograph shown is not a representation from Delia

Begin by taking the frying pan or saucepan and, over a medium flame, gently heat the olive oil. Now fry the onions in the hot oil until they are tinged brown at the edges – about 5 minutes. Add the chopped carrot and swede and cook for 5 minutes or so, then remove the vegetables and put them to one side.

Now turn the heat up and brown the meat in batches, tossing it around to get it all nicely browned. You may find a wooden fork helpful here, as it helps to break up the

mince. After that, give the meat a good seasoning of salt and pepper, then add the cooked vegetables, cinnamon, thyme and parsley. Next, stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated. Finally, stir in the tomato purée. Now turn the heat right down, put the lid on the pan and let it cook gently for about 30 minutes. While the meat is cooking you can make the topping. Peel the potatoes, cut them into even-sized pieces and place in

a steamer fitted over a large pan of boiling water, sprinkle with some salt, put a lid on and steam until they're completely tender – about 25 minutes. While this is happening, pre-heat the oven to gas mark 6, 400°F (200°C). When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a purée – the best way to do this is with an electric hand whisk. Don't be

tempted to add any milk here, because the mashed potato on top of the pie needs to be firm. Taste and add more salt and pepper if necessary. When the meat is ready, spoon it into the baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Now sprinkle the leeks on top of the potato, scatter the cheese over the leeks and bake the whole thing on a high shelf of the oven for about 25 minutes, or until the top is crusty and golden.

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LAMB RENDANG . . . Internationally trained chef and food artist David Loh, the ‘Melon Man’ presents one of his favourite party recipes - Lamb Rendang. INGREDIENTS 1 kg lamb boneless 4 clove garlic 1 can coconut cream 1 pack rendang paste 1 small stalk lemongrass 1 small ginger 2-3 pcs. red chilli 1 can carnation milk (optional) Sugar and salt to taste Curry leaves Water 1 Grind garlic, ginger, lemongrass and chilli and saute it.

3 Mix the rendang paste with the coconut milk and simmer until the lamb is soft.

minutes while constantly stirring. Add water for more sauce.

2 Saute lamb with some oil, add the spice mix and continue roasting.

4 Add the carnation milk together with the curry leaves. Simmer it for few

5 Last, add the sugar and salt to taste.

David Loh, the Melon Man, is a Malaysia-born and internationally trained chef and food artist, based in Birmingham, UK.

SCULPTOR: David Loh the “Melon Man” carves a 1,000lb pumpkin at the 2009 Victoria Park Pumpkin Festival.

While building his business and his profile is one of his primary concerns, David often supports charity events with his carvings and has toured schools in Birmingham to give demonstrations of his art. David has a number of projects in the pipeline including a series of carving classes to spread knowledge of the art to a wider audience; a collection of books aimed at helping parents to make fruit and vegetables a bigger part of diets of their children’ and a cookery book combining his own original recipes and his carving art. David divided his time doing carving, cooking and his latest funny carving for animation. He is trying to release his book and his animation DVD before the year ends. 168

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LAMB CUTLETS SHREWSBURY . . . Broadcaster and novelist Alan Titchmarsh, MBE DL shares one of his favourite dinner party recipes - Lamb Cutlets Shrewsbury. INGREDIENTS Total Time: 2 hours (Prep and cooking) 8 Lamb Cutlets 1/2oz veg fat 4oz button mushrooms 4 tbsp redcurrant jelly 2 tbsp Worcester sauce Juice of 1 lemon 1 level tbsp plain flour 1/4 - 1/2 pint of stock Salt and freshly ground pepper Pinch ground nutmeg Chopped parsley

1 Trim excess fat from cutlets. Heat fat in frying pan, brown cutlets on both sides in hot fat. 2 Trim and slice mushrooms. Remove cutlets from pan and place in casserole dish with mushrooms. 3 Measure redcurrant jelly, Worcester sauce and lemon juice into a saucepan. Stir over low heat until jelly has melted and ingredients are blended. (Stirring with a whisk often helps redcurrant jelly to soften). Draw off the heat.

to make a thick gravy. Bring to boil stirring all the time to get smooth. Season with salt, pepper and nutmeg. Strain over cutlets. 6

4 Add flour to hot fat remaining in frying pan and if necessary, add extra to help absorb the flour. 5 Stir over low heat for about 10 minutes until a golden brown. Stir in jelly mix and then sufficient stock

7 Cover and place in a moderate to slow oven (325ยบF, 170ยบC or Gas mark 3) and cook for one and a half hours. Sprinkle with parsley and serve.

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Alan Fred Titchmarsh, MBE DL (born 2 May 1949) is an English broadcaster and novelist, particularly famous in the field of gardening programmes on British television, although he has also had lengthy stints presenting daytime and religious programming on BBC TV and BBC Radio 2. In 1997, he took gardening to the masses with a popular BBC One television series, Ground Force, in which he and fellow presenters Charlie Dimmock and Tommy Walsh would perform a makeover on a garden, Titchmarsh making full use of his horticultural skills when restocking the lucky gardens featured. The show has travelled as far as the United States and South Africa, where one episode saw the Ground Force team makeover Nelson Mandela's garden.

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KIBBEH BIL-SANIYEH . . . Food writer, journalist and broadcaster Anissa Helou presents Kibbeh bil-Saniyeh. One of our most renowned national Lebanese dishes and great for a dinner party! INGREDIENTS Serves 4 to 6 For the stuffing: 60g (2oz) unsalted butter 60g (2oz) pine nuts 500g (1 lb 1oz) large onions, finely chopped 200g (7oz) lean minced lamb 2 tsp ground cinnamon 2 tsp ground allspice 1/2 tsp finely ground black pepper Sea salt For the kibbeh: 1 medium onion, peeled and quartered 500g (1 lb 1oz) lamb from the leg, boned, skinned and defatted 200g (7oz) fine burghul 2 tsp ground cinnamon 2 tsp ground allspice 1/2 tsp finely ground black pepper Small bowl of lightly salted water 1 Spread the pine nuts on a non-stick baking sheet and toast in a hot oven for 5 mins, or until golden brown. 2 Fry the chopped onion in the butter, until soft and transparent. Add the minced meat and cook – mashing and stirring it with a wooden spoon or fork to separate the meat and stop it from forming lumps – until it loses all traces of pink. Take off the heat, season with cinnamon, allspice, pepper and salt to taste. Stir in the pine nuts. Taste and adjust the seasoning if necessary.

3 Put the lamb through a fine mincer. You can mince the meat in a blender but you have to be careful not to process it too much. If you do, it will become too smooth and not only lose texture but also be more difficult to shape, especially when you are making kibbeh balls. Before you mince the meat in a blender, cut off and discard as many white chewy ligaments as you can – the blender’s blade will not break these as well as that of the mincer – then drag a serrated knife through the minced meat to catch the last bits of ligament. Wipe the ligaments off the blade and drag the knife through the meat a few more times until you stop picking up sizeable pieces of ligament. 4 Put the quartered onion in a blender and process until

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very finely chopped. Add the minced meat, cinnamon, allspice, pepper and salt to taste and blend together until smooth. If your blender is not big enough to take the onion and meat in one go, process them in two equal batches. Prepare a bowl of lightly salted water and have it at hand before putting the meat in a mixing bowl. 5 Wash the burghul in two or three changes of cold water, drain well and add to the meat. Mix together with your hand, dipping your hand every now and then in the salted water to moisten both your hand and the kibbeh, also adding a little water to the kibbeh to soften it. Knead until you have a smooth mixture, about 3 minutes. Taste and adjust the seasoning if necessary.

9 Cut the pie into quarters, then with a knife make shallow incisions to draw a geometric pattern across the top of each quarter (see photos). The decoration work is time consuming and can be omitted without affecting the taste, although the presentation will lose its attractive traditional look. After you finish decorating the pie make a hole in the middle with your finger, put a knob of butter over the hole and one over each quarter. Insert a round pointed knife between the edge of the pie and the side of the pan and slide it all along the pie to detach the meat from the sides.

6 Grease a deep baking dish about 30 x 20cm and 5cm deep (12” x 8” and 2” deep) with a knob of butter and preheat the oven to 200ºC. 7 Divide the kibbeh into two equal parts. Moisten your hands in the salted water and pinch off a handful of kibbeh from one piece. Flatten it between your palms, to a thickness of about 1cm (1/2”) and place it on the bottom of the baking dish starting from one edge. Smooth it down evenly with your fingers. Pinch off another handful from the same piece, flatten and lay next to the first piece, slightly overlapping it. Dip your fingers in water and smooth the pieces together until the joint disappears – make sure you connect the kibbeh pieces well together so that they do not come apart during cooking. Continue the above process until you have finished the first half of kibbeh and covered the bottom of the pan. Then go

over the whole layer with moistened fingers to even it out. 8 Spread the stuffing evenly over the layer of kibbeh and lay the other half of kibbeh over the stuffing in the same way as above. You might find the top layer slightly more difficult to do as you will be laying the kibbeh over the loose stuffing instead of the smooth surface of the baking dish but you will soon get the hang of it.

Tips I started by making the stuffing, then mixed the kibbeh, then set about making the pie, trying to spread the kibbeh as thinly as possible. It is always best to start in one corner and to slightly overlap the layers of kibbeh so that you don’t have cracks at the end. And you need to make sure you have 171

Anissa has always taken a strong interest in the food of the Levant. She had already written two books about it – Lebanese Cuisine and Street Café Morocco, a fascinating introduction to the subtle flavours of the cuisine of that country.

even layers of both kibbeh and stuffing. You also need to wet your hands in a little salted water every now and then to make it easier to work the meat mixture. And once the kibbeh is out of the oven, it is a good idea to let it rest for a few minutes before cutting it so that it doesn’t fall apart.

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KERALA-STYLE EGG CURRY . . . Journalist, chef and TV presenter Celia Brooks Brown shares one of her favourite recipes - kerala-style egg curry. It’s great for dinner parties! INGREDIENTS Serves 4 4 eggs 2 tbsp sunflower oil 2 tsp black mustard seeds Handful curry leaves 2 large onions, finely sliced 3 cloves garlic, sliced thumb of fresh ginger, chopped 4 thin green chillies, halved lengthways 2 tsp turmeric 2 tsp cumin seed 3 tbsp dessicated coconut Salt and Kerala black pepper 4 plump vine tomatoes, chopped 200ml yoghurt Coriander leaves to garnish Cooked basmati rice or chapatis 1 Place eggs in a pan and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain, cool and peel. 2 Heat oil in a wok until very hot. Add mustard seeds and curry leaves. When mustard seeds start to pop, add onion and fry briskly until golden. 3 Add garlic, ginger, chillies, turmeric, cumin, coconut, salt and pepper. Fry for a couple of minutes until fragrant, then add tomatoes and whole eggs. 4 Heat through and remove from the heat.

Stir yoghurt through the mixture. Sprinkle with whole coriander leaves. 5

Serve with rice or chapatis.

Celia Brooks Brown’s inventive style of cooking has made her an established name on the cookery shelf. Born in Colorado, USA, she moved to Britain after university. She worked for several years as a private chef for the film director Stanley Kubrick, (she cooked for the cast and crew on the film Judge Dredd at Shepperton Studios), and running her own catering business. She has written seven cookbooks, including the international bestseller New Vegetarian, and has contributed to many others. Her latest book, New Urban Farmer, is published in March 2010 by Quadrille. She conveys her passion for food in every way possible, through books, journalism, consulting, live demos, and has her own business called “Gastrotours”, conducting tours around London’s foodie hotspots. Celia writes a weekly column for The Times online called “Urban Farmer” about her allotment in North London, and writes a monthly column entitled “Grow to Eat” for BBC Good Food Magazine. She makes regular TV appearances on the Good Food channel’s “Market Kitchen” and the BBC’s “Saturday Kitchen”, as well as numerous appearances on Canadian TV. See more at www.celiabrooksbrown.com 172

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PAK CHOI WITH OYSTER SAUCE . . . Internationally trained chef and food artist David Loh, the ‘Melon Man’ presents one of his favourite party recipes - Pak Choi with Oyster Sauce. INGREDIENTS 1 small pack pak choi 2 cloves garlic 1 tbsp olive oil 1 tbsp oyster sauce 1 tbsp light soy sauce

1 Separate the pak choi leaves and cut off the chunky stalks. 2

Peel and crush the garlic.

3 Heat the olive oil in a wok, saute the garlic until golden colour.

4 Add the pak choi, oyster sauce and light soy sauce. 5 Mix it well, cook for 1 to 2 minutes until they are just wilted.

SCULPTOR: David Loh the “Melon Man” carves a 1,000lb pumpkin at the 2009 Victoria Park Pumpkin Festival. David is a Malaysia-born and internationally trained chef and food artist. Based in Birmingham, UK, David is a highly regarded chef who has worked at many of the finest Asian restaurants in the city producing a unique range of his own dishes which combine Cantonese, Singaporean and Malaysian flavours. His passion for food has also led him to perfect the ancient art of fruit and vegetable carving. As well as carving the traditional flowers and figures that sometimes accompany Chinese meals, David produces an almost limitless range of designs in every available fruit and vegetable, often based on the ideas and identities of his clients. Since the art is still relatively unknown in the UK, David’s carving displays always draw large crowds of eager onlookers and customers. 173

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KALE WITH GINGER, CHILLI AND GARLIC . . . Stage, tv, and film actress Stephanie Cole, OBE shares one of her favourite festive recipes - Kale with Ginger, Chilli and Garlic. INGREDIENTS 200g kale 1 piece of fresh ginger 4 spring onions Oil 1/2 red chilli finely sliced and deseeded 1 large garlic clove 1 fresh lime or lemon 1 Cook the kale for 4 mins in boiling water. 2

Chop the other ingredients.

3 Heat the oil and add all the chopped ingredients.

4 Drain the kale and add to the pan and cook for 1 and 1/2 mins - constantly tossing all the ingredients. Then serve with a squeeze of lime or lemon juice.

Stephanie Cole is best known for playing characters a great deal older than her actual age. Tv roles include Tenko, Open All Hours, A Bit of a Do, Waiting For God, Keeping Mum and currently in Doc Martin. Aside from television, Stephanie's best work can also be seen on stage where she has been active for almost 40 years. She made her stage debut at the age of 17 playing the 90-year-old Madame Arcati in Noel Coward's Blithe Spirit.

Stephanie Cole on set Doc Martin Series 4 in Port Isaac - Photo by Hydealfred

Open: Tuesday to Thursday 9.30am - 6.00pm Friday 9.30am - 7.00pm and Saturday 9.00am - 5.00pm

Tel: 01489 790550 17 High Street, Botley, Southampton, SO30 2EA 174

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PARCHMENT BAKED ROOT VEGETABLES . . . Chef and restaurateur Sally Clarke, MBE shares one of her favourite party recipes - Parchment Baked Root Vegetables. INGREDIENTS 6 discs of silicon wax paper about 30cm in diameter 6 pieces of string 20cm long 6 small - medium potatoes, washed and peeled 3 medium parsnips, washed and peeled 1/2 celeriac, washed and peeled 6 shallots, peeled whole, hairs of roots trimmed 60g unsalted butter, melted Maldon salt Pepper 1 tsp chopped rosemary 6 bay leaves 1 Preheat the oven to 180ºC /350ºF/gas mark 4. 2 Cut the potatoes, parsnips and celeriac into walnut sized pieces and dry them by wrapping them in a clean tea towel. Place them in a bowl

with the remaining ingredients and toss together to coat with the butter. 3 Lay out the discs of paper and divide the vegetables evenly in the centres, using 1 bay leaf for each package. 4 Gather the edges together carefully in a ‘beggar’s purse’ shape and tie tightly with the string with one simple bow. Place the packages on a baking sheet and bake for 20 - 25 mins or until the vegetables are tender - test by piercing with a wooden skewer through the bag. 5 Place one on each plate and allow guests to open the package themselves to experience, first-hand, the aromas of the herbed, buttery vegetables as the string is untied.

In the year that marks a quarter of a century for Sally Clarke's Notting Hill restaurant, Clarke's, the renowned chef and restaurateur, who operates a delicatessen and bakery next door to her restaurant, she was included in the Queen's Birthday Honours List 2009 for her services to hospitality. After almost 25 years in Kensington Church Street, Sally is still to be seen most days in the kitchen and shop where she works closely with her team developing new ideas, recipes and menus. Clarke's is, of course, famous for the 'no choice' menu, one that she pioneered from day one and is now much copied. 175

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ZITI AL TELEFONO . . . New York Michelin chef Mario Batali shares one of his favourite recipes Ziti al Telefono, in traditional Italian cooking, any dish made with mozzarella cheese carries the name "al telefono," a playful reference to the way the melted cheese strings out and curls like a telephone cord. INGREDIENTS Serves 4 2 cups Basic Tomato Sauce 2 medium tomatoes, cut into 1/4” cubes 1 bunch basil, stems removed 1 pound ziti (pasta) 8 ounces fresh mozzarella cheese, cut into 1/4” cubes Basic Tomato Sauce: Makes 4 cups 1/4 cup extra virgin olive oil 1 Spanish onion, finely diced 4 garlic cloves, peeled and thinly sliced 3 tbsp chopped fresh thyme, or 1 tbsp dried 1/2 medium carrot, finely shredded 2 28-ounce cans of peeled whole tomatoes Kosher salt, to taste

Basic Tomato Sauce: 1 In a 3-quart (3 litre capacity) saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8-10 minutes.

Ziti al Telefono: 1 In a 12 to 14 inch sauté pan, combine the tomato sauce and tomatoes and bring to a boil. Lower the heat to a simmer and add the basil leaves without stirring.

2 Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. With your hands, crush the tomatoes and add them with their juices.

2 Cook the pasta according to package instructions, until tender and just shy of al dents. Drain well, then add to the pan with the tomatoes and basil.

3 Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal.

3 Add the mozzarella pieces and toss over medium heat until cheese is just melting. Pour into warm bowls and serve immediately.

Recipe - Mario Batali – Simple Italian Food (Clarkson Potter 1998)

The name Ziti means "Fiancee" because this pasta was traditionally served at weddings. Ziti pasta is a thick long tube (about 18 inches) that is broken into pieces before cooking. Most commercial ziti that you buy today is already broken into 2-inch segments. 176

Mario Batali believes that olive oil is as precious as gold, shorts are acceptable attire for every season, and food, like most things, is best when left to its own simple beauty. To that end, Mario, together with his business partner Joe Bastianich, create magic night after night in his many twelve hotspots in New York City, Los Angeles and Las Vegas.

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MACARONI CHEESE . . . Actress and RnB artists Kele Le Roc shares one of her favourite party recipes - Macaroni Cheese. “This is my party speciality, for years people have

been begging for this recipe and I refused until now ...” INGREDIENTS 1 tbsp of butter 2 tbsp of flour (any type) 2 eggs 1 pint of milk 400g of grated cheese Salt and pepper to taste 2 medium tomatoes diced 180g of pasta/macaroni 1 Preheat the oven to 220ºC gas mark 7 and place the pasta into a pot on the hob to boil with a pinch of salt and a dash of oil mix this in. 2 Melt the butter in a pan on a low flame and then add the flour use a fork to mix it in to create a roux. It should look almost doughy. 3 Slowly add the milk bit by bit whilst continually stirring the mixture be very careful to not add too much at once and not to stop stirring otherwise your sauce will be lumpy!

Once you have stirred all the milk in keep stirring it until it thickens to a cream like consistency then turn the flame off and whisk in the 2 eggs. Add the salt and pepper and 300g of cheese and the chopped tomatoes. Mix everything in. 4

Drain your pasta and fold this into the mixture. Make sure everything is covered in the sauce. 5

6 Finally add the remaining cheese on top and place into the oven for 30 mins until the cheese starts to brown on top. Leave to cool for 5 mins and serve mmmm yummy!

You can add more vegetables if you want to make this healthier. I like to sometimes add courgettes, onions and peppers or mushrooms although be aware that vegetables spring water and may make the dish a little more wet. You could also add turkey, ham or chicken. Also experiment with using different cheeses I like to use 3 different kinds and sometimes use mozzarella or add a layer of cream cheese on top before I add the grated cheese. 177

One of the most well known and respected RnB artists in the UK with world wide recognition. Kele has achieved no less than 5 top ten hit singles, a platinum selling album, won two MOBO awards, a 'number 1' dance record and collaborations with the likes of Estelle, Lemar and Coolio. Kele also collaborated with Basement Jaxx and performed the vocals for the world wide smash hit record “Romeo”. Along with singing, Kele is a talented actress and has also featured on many television shows and appeared on shows like 'Never Mind The Buzzcocks', MTV and many more.

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WARM SALAD . . . Radio presenter and journalist Xan Phillips presents one of his favourite dinner party recipes. This meal is ideal for those who like to experiment with tastes and textures while needing a salad in the winter. Works well with grilled chicken, toad-in-the-hole, salmon or left over turkey. INGREDIENTS Cabbage, thinly sliced Salad dressing 20ml olive oil Juice of 1/2 a lemon 2 tsp clear honey Plum tomatoes Mushrooms Peeled courgettes Knob of butter Sliced garlic Optional Olives Sliced avocado Peppadews

The basic ingredients are steamed cabbage (thinly sliced) and salad dressing. 1 The cabbage is steamed for about 5 mins and the salad dressing that seems to work best is one with honey. 2 Try 20ml of olive oil, juice of half a lemon and two spoons of clear honey. Add the lemon juice to the oil and whisk, then add the honey and whisk again.

Put the steamed cabbage into a salad bowl and then add a warm 'filling'. For this version I've gently cooked a collection of whole baby plum tomatoes, mushrooms and peeled courgettes. 3

4 Add a knob of butter and some olive oil to a saucepan,

and then, without stirring, add the tomatoes, and lay on top some sliced garlic, mushrooms and sliced courgettes in that order. 5 Put the lid on and let it cook until the tomatoes have burst and you can smell the food on the steam. 6 Take the lid off, give them a quick stir and add them to the cabbage.

The salad in the picture also has olives, sliced avocado and peppadews (sweet piquanté peppers) but the choice is yours. This salad is a great way of making cabbage the talking point of the table and tastes better than you can imagine. Enjoy! 178

Xan Phillips is a presenter on Amazing Radio, columnist with the Daily Echo, project coordinator for Southampton's 'Music in the City' and in 2009 published Eamon Nancarrow's autobiography “Holywood Star: The Life and times of a rock and roll misadventurer.” Artists that Xan championed included Jackson Analogue who recently supported The Who, Dlugokekci who just supported The Proclaimers at SXSW, Georgia Wonder who toured with Mick Hucknal and Birdpen of whom Tom Robinson, on BBC 6 Music, has recently praised their debut album.

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TOMATO TART . . . Year 1, Class CA student Tobias Armitage shares one of his favourite party recipes - Tobias’s Tomato Tart. INGREDIENTS For the Pastry: 200g plain white flour 100g butter diced 1 egg separated For the Filling: 5 large vine tomatoes halved 150g cherry tomatoes halved 1 garlic clove chopped 1 tbsp dried Oregano 2 tbsp olive oil 250g mascarpone 4 eggs 30g grated parmesan

1 Put flour, butter and pinch of salt in a mixing bowl, using fingers to mix and form fine bread crumbs. 2 Whisk the egg yolk and 3 tbsp of cold water together and mix into the flour and butter. Knead the mixture briefly on a floured surface, wrap in cling film and chill for 30 mins. 3 Heat the oven to 200ºC or gas mark 6, and roast the tomatoes, garlic and oregano, with the olive oil, for 20 – 30 mins until tender. Roll the pastry into a flan dish. 4 Prick the base, line with baking paper, fill with baking beans and bake blind for 10 mins. Remove paper and beans and bake for a further 10 mins. 5 Beat the egg white, brush over the pastry and return to the oven for 5 mins.

6 Reduce the oven to 190ºC or gas mark 5. Beat the mascarpone and eggs together and season. 7 Stir in the parmesan, and pour the egg mixture into the pastry base. 8 Arrange the roasted tomatoes in a nice pattern, return to the oven and bake for 35 mins, until golden. It tastes delicious!!

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TORTA CON PATATA . . . Heart radio presenter Paul Bunker who hosts the ‘Jules

and Bunker Breakfast Show’ with co star Juliet Mayne, shares his family recipe from Gibraltar. “My Mum made it for my brother and I when we were kids and we still love it today. It goes well with BBQ food or a nice Spanish salad. It’s very easy to make and blimin’ lovely hot or cold”. INGREDIENTS 2 tbsp of Olive Oil 1 clove of garlic 3 spring onions (optional) 4 big handfuls of oven chips 6 eggs Splash of milk Pinch of salt Optional extra: Chopped Chorizo

1 Cook the oven chips, then put to one side. 2 In a big mixing bowl, mix 6 eggs with milk and salt – then add the chips and stir through so that all the chips are coated in the eggy mix. 3 Slice the garlic and spring onions, add to the olive oil and brown off in a large frying pan, (add the chopped chorizo here if you’re going for the upgrade) – then add the chippy-eggy mixture, stir it all through and leave the large pan on a medium heat. 4 Let the mixture cook through until the whole mix looks solid – if required place under the grill to brown off the top for 3-4 mins.

Paul describes himself as big, loud, dad. He comes from Portsmouth, from a long line of seamen. When he’s not on the radio Paul plays rugby, kayaks, eats and plays the guitar. He can’t chose between his wife, daughter Molly or his dog as favourite person on earth and his first celebrity crush was Daisy Duke from the Dukes of Hazzard.

5 All done! Serve with a nice fresh salad, or eat on its own.

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WHOLEMEAL MINI PIZZA . . . Cherry On The Cake proprietor Heidi Bristow shares her Wholemeal Mini Pizza. These wholemeal pizzas are great fun for Parties – cut them into shapes e.g. hearts, stars or traditional round (Use biscuit cutters) perfect for little hands to pick up. They are great in lunch boxes or with a salad for a family meal. INGREDIENTS 250g (8oz) Plain Wholemeal Flour 125g (4oz) Self Raising Wholemeal flour 175g (6oz) Butter or Margarine 250g (8oz) Grated Red Leicester Cheese 150ml Milk Tube of Tomato puree

1 Put the wholemeal flours in one bowl and mix them together. 2 Add the Margarine and rub it in until the mixture resembles breadcrumbs.

(Tip….Keep your hands cool and the mixture at your finger tips when rubbing it in to avoid it getting sticky and hot in your palms. Lift your hands while rubbing to get plenty of air into the mixture.) 3 Make a well in the middle and add the milk gradually. Using a blunt knife start to bind the mixture together.

Then use your hands to form a soft dough and lightly knead it until it’s free from cracks. 4

5 Flour a board and roll out the mixture, cut out your pizza shapes. (Or make 4 large pizzas).

6 Then place the pizzas on a greased baking tray. 7 Once the tray is full squeeze a blob of tomato puree onto each one. With the back of a teaspoon spread the puree to the edge.

Sprinkle the cheese on the top then create your pizza with your chosen toppings. 8

Topping Ideas: Ham, pineapple, pepperoni, red, green or orange peppers, mushrooms, chilli peppers, peppered salami, baby tomatoes, onion, red onion. The list is endless – “Enjoy making your own Creation”. 181

9 Bake in a Preheated Oven. 190ºC, (375ºF), Cook on Gas Mark 5. 10 Mini pizza’s takes about 10 mins to cook large pizzas about 20 mins to cook. 11 Leave for 10 mins to cool and serve them warm with a salad. 12 Or cool to eat with Party food or for lunch boxes. “Bon appetite”

www.cherryonthecake.org.uk

PA R T Y S EC T I O N - S et M e a l s

MUTV - RED DEVILS KITCHEN RECIPE EPISODE 1 . . . Manchester United defender Patrice Evra shares his Lobster Ravioli served with Lobster Bisque, Wild Mushrooms and Asparagus, followed by Chocolate Fondant. INGREDIENTS 1kg flour 10 eggs Salt Olive oil Water 2 lobster 8 mushrooms 1 Shallot Chives 1 tomato 6 asparagus spears 2 cloves of garlic 2 sticks of celery 2 carrots 1/2 an onion 1 dl Pernod

To prepare your Pasta: 1 Mix your flour, salt and eggs with your hands, adding in a good drizzle of olive oil and water to help moisten the mixture. Keep mixing until you have a dough like consistency. Wrap in cling film and place in the fridge while you prepare your lobster and vegetables.

To prepare your Lobster: 1 Whole lobsters should be purchased live and as close to cooking as possible.

2 Then unwrap your pasta cut your mix in two and flatten out the first section on a bed of flour covering both sides.

3 The cooking time is not an exact science: 10 mins for the first pound and 8 mins for each additional pound, or 2 mins for each extra 1/2 pound.

3 Next you run the dough through a pasta machine, first on a setting of 5, fold in two and run through again on a setting of 3, fold once more and run through for the final time on setting 1. Then cut your pasta sheet into even squares, this will be your pasta base. Repeat this process again to make your pasta tops.

2 You will need a large stock pot that is capable of holding both of the lobsters comfortably and has a snug lid to prevent the steam from escaping.

4 Put 2â&#x20AC;? of water and a tsp of sea salt into the pot. Add the steaming rack and bring the water to a hard boil. 5 Holding the lobster by its back, snip off the rubber bands holding the claws together and place them on top of the rack. Repeat with second lobster.

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6 Cover the pot and start timing as soon as it reaches a soft boil. Leave to cool in some cold water. Once cooled take the lobster and twist off both the arms and head. 7 To remove the meat from the claws snap at the arm, remove the small part of the claw and smash the larger part from the centre of the shell on all sides with the back of a knife. You can then crack it open and simply pull the meat free. 8 Take the body of the lobster and squeeze between your hands, you can hear it crack. Then rip off the shell in a butterfly action. 9 Take the meat and gently run a knife along the centre, then remove the intestine. Finally chop up your meat into small pieces.

To prepare your Vegetables: 1 Chop up 8 mushrooms, one shallot, a quarter of a pack of chives, and one tomato and peel 6 asparagus spears. You’ll also need two cloves of garlic. To make your Bisque: 1 2 sticks of celery, 2 carrots, half an onion, half a leek, the lobster carcass, 1 dl of Pernod, olive oil and water. 2 Chop all your vegetables and add them to a pan with some oil then add the carcass. When the vegetables begin to brown add the Pernod and water to a point just covering the ingredients. Leave to reduce for approximately 40 mins.

3 Next put the mix into a blender and then use a fine strainer to take out any left over lumps, leave in a pan.

To cook your Lobster Ravioli served with Lobster Bisque and Wild Mushrooms and Asparagus: 1 Heat a frying pan with olive oil, then add the shallots and mushrooms, leave to sauté. 2 After about 2 mins add your lobster meat. You can also then add 2 cloves of garlic for flavour (this should be taken out before serving), season with salt and pepper. 3 After a further minute add a quarter of your bisque.

4 Let this all cook for 6 mins. After 2 mins has passed place your asparagus and pasta on to the boil adding a touch of oil to the water. 5 Finally add your chives and tomatoes.

To Plate Up: 1 First place a sheet of pasta onto the base, then some filling on top of this with another sheet of pasta on top. 2 Your asparagus can be arranged around the plate. Finish by placing the claw meat on top for decoration and pour on more of the bisque.

INGREDIENTS Chocolate Fondant: 10 eggs 500g of dark chocolate 300g of sugar 125g of flour 200g of butter Vanilla ice cream You will also need: Grease proof paper Pastry bag Moulds 1 Break 5 eggs and 5 egg whites into a bowl and whisk. 2 Then add the sugar and continue to whisk. 3 Next add the flour and keep mixing until you have a smooth consistency. Leave to stand. 4 Melt your chocolate and butter together. Then slowly add the chocolate to your mixture, stirring all the time. 5 Take a baking tray and cover with grease proof

paper. Also grease each of your moulds / ramekins with butter. 6 Fill your piping bag with your mixture, twist and cut off the end. Fill each mould / ramekin about two thirds of the way. 7 Place in the oven for 8 mins at a temperature of 160ºC. You can tell they are done by touching the tops, they should feel a little hard. 8 Take a knife and run around the edges of your mould / ramekin and the fondant should slide out. Add vanilla ice cream and sieve cocoa powder on top. Voila!

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Recipe by Head Chef Romain Camos

PA R T Y S EC T I O N - S et M e a l s

MUTV - RED DEVILS KITCHEN RECIPE EPISODE 2 . . . Former Manchester United player Denis Irwin shares his Mille Feuilles of Dover Sole and Pan fried Scallops with Nicois dressing followed by Sabayon of Mixed Berries and Vanilla Ice Cream. MAIN COURSE Mille Feuilles of Dover Sole and Pan fried Scallops with Nicois dressing. To prepare your Vegetables: 1 You can use whatever you like but I recommend baby leek, fennel and carrots. For the leek and fennel simply wash and cut off either ends. For carrots peel and cut ends. To make your Salsa: 1 Cut some tomatoes into quarters and then cut out the seed section and discard. Now dice whatâ&#x20AC;&#x2122;s left into small pieces and add to a bowl. 2 Next dice up some olives and some chives and add to the mix. To finish pour over a healthy amount of olive oil and leave to marinade.

To prepare your Scallops: 1 Scallops are best when they are fresh and prepared directly from the living animal. First, hold the scallop with the upper shell towards you. Take a knife and insert it into the scallop from one side and make sliding cuts from one side to the other pressing your knife blade against the inside of the upper shell. This procedure will cut through the white adductor muscle of the scallop allowing you to open it. 2 Once the shell is opened you need to remove the white muscle from the rest

of the tissue. You can either use a knife or your thumb to separate the white muscle and the shell. Just get in there with your thumb or knife and follow all the way around the muscle so that you separate it from the surrounding body parts. 3 Lastly, cut off the bottom of the muscle that is attached to the lower shell. Now quickly rinse the muscle in cold water, pat it dry, and there you have - a fresh scallop.

To fillet your Dover Sole: 1 Firstly to remove the skin from the fish â&#x20AC;&#x201C; use a knife and scratch at the tail area. 2 You will then be able to hold the tail section of skin with your fingers, and then

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simply pull the skin towards the other side of the fillet. The skin should come off readily and in one piece. 3 Place the fish on the table with its belly side down. The spine of the fish runs from the tail to the head and should be easily identifiable by touch. This is also your "reference" point. Slide the knife inside the fish along the spine all the way from the head to the tail. Make sure that the blade goes downwards against the table so that you can feel that you have cut the flesh along the spine and down to the bones that radiate to the sides from the spine. 4 Then angle the blade to an almost horizontal position and

slide the knife back and forth towards the fin and along the rib bones. You should feel the contact with the bones at all points so that you get as much of the flesh as possible. Slide the knife towards the fin and then continue along the fin down to the tail to cut out the first fillet. Cut it off and lay aside. Repeat the same procedure on the other (left or right) side of the spine. 5

6 Turn the fish around and cut the next two fillets in the same manner as you did above. Trim the fillets of any gut rests, fins, etc.

repeat this until you have 6 sets. Bake on an un-greased baking tray at 230ยบC for 15 mins or until golden brown. To cook your Meal: 1 For your vegetables begin by adding your carrots to boiling water seasoned with salt, after a few minuets add your fennel and then finally your leek. 2 Cook until soft then immediately transfer to cold water. Leave and move on to your fish. 3 Make sure your pan is hot when you begin, you can test this by sprinkling a little water and seeing if it hisses.

When hot enough place your fillets into the pan, cook for 30 seconds and then turn over and cook for a further 30 seconds, your fillets are now done and can be put to one side staying hot in the pan. 4

7 Rinse them in cold water, pat dry with a paper towel, and now they are ready to be used.

To make your Filo Pastry: 1 Cut your filo pastry into strips, combine 2 strips and brush lightly with butter,

5 Use the same process for your scallops this time only

cooking for 30 seconds in total flipping half way through. 6 Now to finish your vegetables transfer them to a hot pan with some clarified butter, again season with salt and pepper and heat for 2 mins.

Plating Up: 1 Take a sheet of your filo pastry and place onto your plate. Then add a piece of sole followed by some of your salsa. 2 Then repeat and finish with one more layer of pastry, again drizzle with salsa. 3 Arrange your scallops around one side of your plate and add your vegetables. 4 For an added touch you can add a small amount of caviar to complement the scallops. 5 Finish with another drizzle of salsa.

INGREDIENTS Sabayon of Mixed berries: 4 Eggs Sugar Vanilla Ice Cream Mixed Berries 1 Take 4 egg yolks and 3 dessert spoons of sugar and whisk together until the colour becomes a light cream. 2 Next take a glass and fill with a few spoonfuls of vanilla ice cream. Then cut up a mixture of fruit for example strawberries and raspberries and place on top of your ice cream. 3 Pour your Sabayon mix into the glass and use either

a burner or the grill (you should use a ramekin dish instead of a glass in case it cracks) and caramelise the top and finish with a piece of mint and a few berries. Voila!

Recipe by Head Chef Romain Camos 185

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MUTV - RED DEVILS KITCHEN RECIPE EPISODE 3 . . . Former Manchester United player Bryan Robson shares his Chicken Risotto stuffed with Mushrooms and Sun Dried Tomatoes followed by Mille Feuilles of Berries. INGREDIENTS 6 chicken fillets 1 egg Salt Pepper Parmesan cheese Onion 150g rice Olive oil Chicken stock Sun dried tomatoes Cream Thyme

1 To make the mousse dice 2 chicken fillets and add to a blender, blend for 10 to 15 seconds. Then add in 1 egg white and blend for a further 30 seconds, seasoning with salt and pepper. Stop and add in a little cream and blend for about 5 seconds. 2 Finally add in your desired extra ingredients, for example some ‘trompette de la mort mushrooms’. 3 These need to be soaked in hot water for 1 to 2 hours. Squeeze the excess water out and add to the blender for 3 seconds. 4 Take 4 more chicken fillets, slicing down the centre length ways, not all the way through. Then cut into the sides, almost like filleting a fish, to make room for your filling. Wrap flat in some cling film and then hit with a tray to flatten out the fillet.

5 Next spoon in a teaspoon of filling and carefully wrap the chicken up tight, making sure the cling film is tight and secure, each end tired with a knot. 6 Boil your chicken for 20 mins. To add some colour to your chicken transfer from your cling film to a hot frying pan and brown for a few mins.

Grate a healthy portion of parmesan and arrange in a square shape on some greaseproof paper. 7

Put on a baking tray and heat for about 5 mins at 160ºC. This will make your frill for decoration. 8

Dice up 1 whole onion and heat with some oil and a bit of thyme in a pan for 3 mins. 9

10 Then drain into a new pan minus the onions. Next add in your rice about 150 grams, making sure it’s completely covered in oil.

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11 Leave for a few minutes until the rice is hot to the touch (be careful when testing this). 12 Make up some chicken stock and add one third to the rice once it is hot. Leave to reduce for 6 mins. Then transfer into a frying pan and leave to cool for 4 mins. 13 Then transfer back to your pan add another third of your stock and continue to cook for 6 mins. 14 To finish the risotto add some chopped sun dried tomatoes for the last 2 mins of cooking. 15 For the final minute add some butter and parmesan. 16 To make your sauce use the last of your stock in a frying pan and add cream, thyme, salt and pepper, heat for a minute.

Now you’re ready to plate.

DESSERT Mille Feuilles of Berries 1 Take 2 sheets of puff pastry on top of each other and place on some greaseproof paper.

2 Put on a baking tray and heat for 5 mins at 160ยบC/ gas mark 3. Then leave to cool. 3 Use a circle cutter and cut 3 circles per dessert. 4 To make the cream take one vanilla pod and slice in half, then scrape out all the black seeds and add to a mixing bowl.

5 Add in half a pint of double cream and 200 grams of sugar, whisk until you have a thick runny consistency. 6 Take a small amount of cream and place in the centre of your plate to hold the pastry in place. 7 Then add a larger dollop of cream to your 1st layer of pastry and arrange a circle of raspberries around it. Repeat these steps for layer 2. 8 To finish add your last layer of pastry and decorate with a small amount of cream surrounded by 3 raspberries.

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Recipe by Head Chef Romain Camos

PA R T Y S EC T I O N - S et M e a l s

MUTV - RED DEVILS KITCHEN RECIPE EPISODE 4 . . . Celebrity Sir Alex Ferguson and Head Chef at Manchester United Football Club, Romain Camos share Beef Fillet a La Fergie followed by Italian Tiramisu. MAIN COURSE Beef Fillet a la Fergie Beef Fillet: 1 You need to trim all the fat from your fillet and then wrap it tightly in cling film to help it hold a circular shape, knotting either ends. 2 Then slice off one end and cut each portion, remove film. 3 Season with salt and pepper and drizzle with olive oil. 4 Place in a hot pan to sear the top and bottom, this will help to lock in the juices. 5 Then place in the oven for 5 to 10 mins depending on how you like your beef cooked. 6 For the sauce just make up some beef stock.

Stuffed Tomatoes: 1 Slice off a sliver from the bottom of your tomatoes to allow them to stand. 2 Then cut off the tops which will be placed back on top later. 3 Next spoon out the seeds and fleshy filling. 4 Chop up some mushrooms and sautĂŠ in a pan with some oil, season with salt and pepper. Then add some double cream and cook for a few minutes. Leave to cool then spoon the mixture into your tomatoes, replacing the tops.

Stuffed Aubergines: 1 First of all, wipe the aubergine and trim off the stalk end, then use a sharp knife and cut it lengthways. 2 Now arrange the slices of aubergine in rows on the baking sheet then brush each slice lightly with olive oil and season with salt and pepper. 3 Pop them into the oven on a high shelf and let them precook for 15 mins, by which time they will have softened enough to hollow out most of the flesh. 4 Mix the flesh with some diced tomatoes, chives and olive oil. Then divide the mixture between the courgette cases and bake them in the oven for about 10 mins.

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Stuffed Courgettes: 1 Cut the courgettes in half length ways an then cook in boiling water for 4 mins, then drain. Then using a spoon hollow out most of the flesh from each. 2 Next slice up some peppers, cutting each side off, leaving the seeded middle (use a mixture of peppers to add colour). 3 Get rid of any white still left on your slices, then dice. 4 Heat in a frying pan with a little oil for a few mins then leave to cool. 5 Then divide the mixture between the courgette cases and bake them in the oven for about 10 mins.

Foie Gras: 1 Cut the foie gras liver into slices of about 2cms thick and season with salt and pepper, sprinkling with flour on both sides. Place a frying pan onto a medium heat and allow to heat through, adding a little oil. Place your liver in the pan and let them cook for 1 and a half to two minutes on each side. Then remove from the pan and place on top your fillet. You’re now ready to plate up. Enjoy.

INGREDIENTS Italian Tiramisu: 1 cup of espresso coffee 20ml amaretto 200g Sugar 500g Mascarpone cheese Finger biscuits 8 eggs

3 Whisk 8 egg whites to soft peaks and then fold the egg whites into the cheese mixture gently until mixed evenly.

1 Mix 1 cup of espresso coffee and 20 ml of amaretto together and leave to cool. Next take 7 egg yolks, 200 grams of sugar and whisk together.

4 Soak some finger biscuits (Lady Fingers) in the cooled espresso for a few seconds. Then put one layer of espresso finger biscuit, topped with some of the mixture in your glass/ramekin. Add another layer of finger biscuits and mixture and continue until your glass/ramekin is full.

2 Then add in 500 grams of mascarpone cheese, keep whisking until you get a smooth consistency.

5 Leave it in the refrigerator for at least 2 hours. Sieve cocoa powder on top before serving.

Sir Alexander Chapman ‘Alex’ Ferguson, Kt, CBE, popularly known as Sir Alex or Fergie (born 31 December 1941 in Govan, Glasgow) is a Scottish football manager and former player, currently managing Manchester United, where he has been in charge since 1986. Fergie proved his palate extends beyond red wine and Wrigley’s chewing gum by taking part in the Red Devil’s Kitchen show on MUTV. Fergie followed Patrice Evra and Dennis Irwin in working for chef Romain Camos on the new programme. With 22 years as manager of Manchester United, he is the second-longest serving manager in their history after Sir Matt Busby, while his tenure is the longest of all the current League managers. 189

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UGLY CHOCOLATE OMELETTE . . . Juan Mari Arzak, one of the great masters of New Basque cuisine, and his daughter Elena share this unusual recipe. Yes it is a little ugly but so simple it certainly can't be overlooked. A suitable dish for a no frills dinner party where its all about the food and good company. The best kind of party surely. INGREDIENTS 4 servings For the Passion Fruit Sticks: 50g passion fruit pulp 10g sugar 0.5g agar-agar 1 gelatin (2gr) For the Omelette: 1 egg 25g sugar 25g chocolate coverture plain 70% 2g cocoa powder For the Green Lettuce: 1 lettuce 125g sugar 20g glucose Flowers

Passion Fruit Sticks: 1 Bring to boil the pulp and the sugar. 2 Add agar-agar and simmer for a few seconds. Remove from stove and add gelatin previously soaked in cold water. Cool down and cut into sticks.

The Omelette: 1 Mix all ingredients properly. Make an omelet with the sticks inside. It has to be juicy. Green Lettuce: 1 Blend the lettuce, add the sugar and glucose. Boil it for a few mins.

Juan Mari and his daughter Elena are inventors, of dishes but also of movements. It was Juan Mari who in 1977, with other great chefs, founded the new Basque cuisine - the vanguard in terms of creativity and technocuisine and a revolutionary way of inviting the region to take pride of place on the plate.

Finish and Presentation: On a dish place the omelette and on the side the lettuce sauce with some flowers.

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MELTING-MIDDLE CHOCOLATE FUDGE PUDDINGS . . . ITV Meridian News Presenter Fred Dinenage shares one of his favourite party recipes - Fred’s Melting-Middle Chocolate Fudge Puddings. INGREDIENTS Preparation time: 15 mins Cooking time: 12 mins Serves 4 100g dark chocolate, chopped 100g butter 150g light soft brown sugar 3 large eggs Half a tsp vanilla extract 50g plain flour 1 Preheat oven to 200ºC or Gas 6. 2 Butter four 200ml pudding basins or ramekins well and place on a baking tray. Put the chocolate and butter in a heatproof bowl set over a pan of hot water and stir until smooth, then set aside to cool for 15 mins. 3 Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract, and finally the flour.

Divide the mixture among the basins or ramekins. Bake 4

for 10-12 mins or until the tops are firm to the touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream. CHEAT – Assemble the puddings the day before, and chill until ready to cook.

Fred and Debbie Thrower with the first book ‘IN AT THE DEEP END’, he presented Marsh mallow Rice Crispy Cakes - pg. 199 and Debbie gave White Chocolate Cheesecake - pg. 145 191

PA R T Y S EC T I O N - D e s s e r t s

CHOCOLATE-KAHLUA BANANA DREAM . . . DJ Chef Marc Weiss, is the only culinary entertainer who simultaneously cooks gourmet food and deejays at special events and private parties worldwide, he shares his famous Chocolate-Kahlua Banana Dream. INGREDIENTS 1 Loaf of day old white bread, cubed 6 Eggs 3 Cups of sugar 1 Quart of milk 1 Pound semi sweet chocolate chips 1 Shot Kahlua 2 Bananas, sliced 4” aluminium deep “half pan” 1

Preheat oven to 190ºC.

In a microwave, melt chocolate chips with 1/3 the milk (enough to cover chips) in a glass bowl or microwave safe bowl for 2 mins. 2

the milk. Add in the shot of Kahlua (coffee liqueur).

3 In a large mixing bowl, mix together the eggs and sugar well. Add another 1/3 of the milk.

5 Break up the bread with your hands and add to the mixture and fold in with a rubber spatula until the bread has soaked up most of the custard mix. Add the bananas and mix thoroughly.

4 Pour the melted chocolate mixture into the eggs mixture and whisk until blended. Add the last 1/3 of

6 Bake for 40 mins or until browned and springy to the touch. Turn up your favourite music and enjoy thoroughly!

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Marc Weiss recipe was simple. Spin the hottest music while mixing in some delectable gourmet dishes. Throw in some celebrity soirees along with a TV pilot and add some buzz. For nearly 10 years, the DJ Chef has been hitting up a scene that has never been tapped. DJ Chef is the only culinary entertainer who simultaneously cooks gourmet food and deejays at special events & private parties worldwide. DJ CHEF has been hailed as a pioneer in the food/music/entertainment industry and has demonstrated & entertained packed houses with his beats and captivating culinary style at the Hamptons Home Show, Williams Sonoma, NYC Food & Festival, ICE Culinary, Bloomingdales, Macy’s Herald Square, Stew Leonard’s, New York Culinary Festival, Viking Culinary, W Hotel's Adventures in Wonderland, Fairway, East Bay Farms, Toronto Hot & Spicy Food Festival, Chicago Chef's Ball @ Bella Lounge, Atlantic City Food & Wine Festival, A Taste of Palisades at the Palisades Center, Texas Produce Association's Taste of Summer, Alameda County Fair, and multiple trade shows and public events.

PA R T Y S EC T I O N - D e s s e r t s

LUXURIOUS CHOCOLATE AND ORANGE SOUP . . . Celebrity chef John Benson-Smith shares one of his favourite party recipes, this is very rich but perfect as a tiny dessert and can be served either warm or cold. INGREDIENTS Serves 4 300ml fresh orange juice 25g granulated sugar 5 fresh mint leaves 100g fine dark chocolate (min 70%) broken into pieces 1 Place the orange juice, sugar and torn mint leaves into a pan and bring to the boil over a low heat so that the mint can infuse. 2 Sieve this mixture onto the chocolate pieces and whisk until all the chocolate has melted.

3 Pour into a coffee cup and saucer and garnish with a sprig of mint, or if you’re feeling really hungry, with a little wedge of chocolate cake on the side.

John with the first book ‘IN AT THE DEEP END’, in which he presented The three bears - pg. 16.

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CHOCOLATE STUFF . . . English pop singer Kim Wilde shares a recipe her mother-in-law Penny gave her years ago - Chocolate Stuff. â&#x20AC;&#x153;We always make it for birthdays, and for my

best friend Clare who swears life wouldnâ&#x20AC;&#x2122;t be the same without it!â&#x20AC;? 3 Now add sultanas, glace cherries, nuts, mix well.

INGREDIENTS Digestive biscuits - 1 packet 3 tbsp golden syrup 200g butter 2 tbsp hot chocolate drinking powder 100g sultanas 100g Glace cherries Nuts (optional) Milk chocolate/Smarties 1 Melt butter, add syrup and hot chocolate drinking powder.

Crush biscuits and add to melted mixture and mix well. 2

4 Press into a shallow dish which has been greased with butter and press down until about 5cms deep. 5 Melt milk chocolate and spread all over the biscuit mixture, add Smarties for decoration. Put in fridge to cool and set.

Kim Wilde holds the record for being the mostcharted British solo female act of the 1980s, with 17 UK Top 40 hit singles throughout the decade.

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WARM CHOCOLATE TART WITH VANILLA ICE-CREAM . . . Celebrity chef Rosemary Shrager shares one of her favourite party recipes Warm Chocolate Tart with Vanilla Ice-Cream. INGREDIENTS Serves 8-10 Pastry: 210g plain flour 120g cold unsalted butter 50g icing sugar 2 egg-yolks 1 whole egg 1 tbsp cold water Filling: 300g butter 200g dark chocolate 3 whole eggs 3 egg-yolks 100g caster sugar Ice Cream: 550ml milk 7 egg-yolks 150g caster sugar 5 vanilla pods and pips 150ml double cream Garnishing: Mint

Preheat the oven to 150ยบC. Pastry: 1 Put the flour into a food processor and add the cold

butter. Mix until it resembles breadcrumbs and then add the sugar. Pulse and then add the egg-yolk and water. Remove the mixture. Bring it together into a smooth pastry, being careful not to overwork it. Wrap it in cling-film and refrigerate for an hour. 2 Next take a 25cm (9in) flan ring, roll out the pastry quite finely and carefully line the ring, trimming off the edges. Place in the fridge for 30 mins. Prick the base of the pastry all over, then line with tin-foil and fill with beans or rice and cook for 15 mins, then remove the beans/rice and cook for a further 5 minutes. The pastry should be light golden brown in colour.

Check the tart as it may need a little longer. Remove from the oven and let it rest for 30 minutes. Ice Cream: 1 Whisk the sugar and eggs in a bowl. In a saucepan add the milk and vanilla pods and pips and bring to the boil. Strain to remove the vanilla pods and pips. Pour the milk over the egg mixture. Now place the mixture into a clean saucepan and heat to make a custard. Remove and allow to cool. Add the cream. It is now ready to go in an icecream maker. 2 Serve the hot chocolate tart with the vanilla icecream and a sprig of mint.

Filling: 1 Melt the butter and chocolate in a bain-marie. Whisk the egg-yolks, whole egg and the sugar. Now fold the chocolate mix into the egg mixture and place into the pastry case. Cook in the oven for approximately 20 mins.

Rosemary Shrager is an English chef, most well known for being a haute cuisine teacher on the reality television programme Ladette to Lady, and as a judge on Soapstar Superchef. Other TV projects have included Kitchen Showdown With Rosemary Shrager, her series of 'School for Cooks' and as the regular chef on the Alan Titchmarsh Show. Rosemary is an accomplished chef and has worked with fellow Soapstar Superchef judge Jean-Christophe Novelli. 195

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RICOTTA CHEESE CAKE . . . Celebrity chef Theo Randall shares his recipe for Ricotta Cheese Cake, great for any dinner party. INGREDIENTS Ricotta Cheese Cake 80g raisins 3 tbsp sweet marsala 450g sheep’s ricotta 100g caster sugar 1 tbsp plain flour 3 eggs (separated) 60ml double cream 60ml crème fraiche 1 vanilla pods 1/2 tsp salt Sweet Pastry 100g unsalted butter 1 egg yolk 150g plain flour 50g icing sugar

Ricotta Cheese Cake: 1 Soak the raisins in the sweet marsala.

2 Add the caster sugar and flour to the ricotta and beat until smooth. Add the egg yolks, creams, marsala, raisins and vanilla pods. 3 Beat the whites with salt. Fold in the ricotta mixture and pour into a spring form tin with cooked sweet pastry on the base. Bake for about 50 mins at 160ºC/gas mark 3.

Sweet Pastry: 1 Blend all ingredients together until dough is formed and chill for 30 mins. 2 Roll out and cut to size of spring form dish. 3 Bake for 20 mins. Cool down, and then add ricotta mix.

MY GREATEST PASSION IN LIFE, APART OF COURSE FROM MY PARTNER NATALIE AND OUR CHILDREN, IS COOKING. I guess it would be fair to say that my parents' enthusiasm for good food and wine didn't so much 'rub off' but rather 'stuck' with me. In my early twenties, after a four year apprenticeship with Max Magarian of Chez Max, I was lucky enough to find myself in the kitchen of a little restaurant which had just opened on a stretch of the river Thames approaching Hammersmith Bridge - The River Café. Here I was able to put my relationships with small artisan producers to good use. In 1991 I left to spend a year working with the legendary Alice Walters. Upon my return Rose and Ruth made me head chef and invited me to become a partner in the business. I could have happily stayed at The River Café forever but I always felt that I might look back and wonder if I could ever have done it on my own. So, after seventeen happy years by the river, I decided to have a go on my own. In November 2006 I opened my first restaurant, Theo Randall at The InterContinental Park Lane. The final part of the story to date is that, in September 2008, we received our first accolade - 'Italian Restaurant of the Year' at the London Restaurant Awards. At such an early stage, this was a tremendous accolade for restaurant - and one that we have been driven to live up to ever since.

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RASPBERRY AND WHITE CHOCOLATE CHEESECAKE . . . Year 5/6, Teacher Joe Cooil shares one of his favourite recipes Mr. Cooilâ&#x20AC;&#x2122;s Fabulous Raspberry and White Chocolate Cheesecake. INGREDIENTS For the Biscuit Base 75g digestive biscuits, crushed 75g gingernut biscuits, crushed 75g butter, melted For the Filling 400-600g white chocolate, broken into pieces 65g butter 1/2 vanilla pod 500g cream cheese 50g caster sugar 180ml whipping cream 1 punnet raspberry, plus a few more to decorate

Biscuit Base 1 Combine the biscuits and butter and press onto the base of a medium tin. The Filling1 1 Place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly. 2 In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.

5 Spoon the mixture on top of the biscuit base and place in the fridge to set for 8 to 24 hours.

3 Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture.

To Serve Remove from the tin and place on a serving plate.

4 Gently stir in the raspberries, being careful not to release the juice.

Decorate with a few more raspberries. 197

Joe Cooil has taught at Botley Primary since 2004 and has worked in all year groups across Key Stage Two. He enjoys teaching all subjects but especially likes PE and Maths. Joe loves all desserts, but especially cheesecake. His love of flavoured cheesecakes developed as he was growing up on the Isle of Wight and he has visited Australia on several occasions, primarily because they have a cheesecake shop. He still hopes to one day play for Everton.

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SWIRLY CHOCOLATE CHEESECAKE . . . James Hickman five times World 200m Butterfly Champion, shares one of his favourite party recipes - Swirly Chocolate Cheesecake. INGREDIENTS 1/2 tsp vegetable oil 175g reduced-fat digestive biscuits, crushed 3 tbsp runny honey 250g ricotta cheese 200g low-fat cream cheese 2 eggs, beaten 4 tbsp Splenda Granulated Sweetener Zest of 1 Lemon finely grated 3 tbsp skimmed milk 2 tbsp cocoa powder 1 Pre-heat the oven to 170ºC/350ºF/Gas 3. Line the base of a 20cm tin with baking paper and brush with vegetable oil. 2 Mix together the biscuits and honey and press into the base and sides of the tin. Chill in the fridge.

Meanwhile, beat the ricotta cheese, cream cheese and eggs until they’re smooth, the stir in the Splenda. Put aside three quarters of the mixture. Stir in the lemon zest, then pour into the tin. 3

Warm the milk over a low heat, remove from the hob, then stir in the cocoa. Add this to the remaining quarter of the cheese mixture and then mix, then pour into the centre of the rest of the cheese mixture. Using a sharp knife swirl to make a pattern. 4

Bake for 45 mins and allow the cheesecake to chill before serving. 5

James Hickman (born 2 February 1976 in Stockport, Cheshire) is a former swimmer from Great Britain, who became a world champion five times on the 200m butterfly in short course (25m), twice world record holder, Commonwealth Champion and four times European Champion. He announced his retirement from the sport in 2004. During that year he reached the semi-final of the 100 m butterfly in the 2004 Athens Olympics, finishing with a time of 53.10 seconds. He also reached the semi-final in the 2000 Sydney Olympics finishing 6th (likewise in the 200m butterfly). His best appearance in an Olympic final came in the 1996 Atlanta Games, where he placed 7th in the 200m butterfly. Hickman now runs a television and radio production company called Made in Manchester Productions. He set it up with his business partner Ashley Byrne (BBC broadcaster and former commercial radio boss) in May 2005. The company made From Bomb to Boom (about the Manchester bomb) for ITV1, Cartoon Kings presented by Sir David Jason (about animators Cosgrove and Hall) for ITV1 and Another Fine Mess for BBC Radio 2, presented by Sir Norman Wisdom (celebrating 80 years of Laurel and Hardy). Made in Manchester has also been commissioned to make a religious documentary for BBC Radio 4 which was broadcast in early 2007. 198

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“SPLASH” OF LEMON PUDDING . . . Year 2, Class ST student Poppy-Jay Watkins presents one of her favourite party recipes “Splash” of Lemon Pudding. INGREDIENTS 4 oz digestive biscuits 2 oz butter 1/2 pint of double cream Small tin of condensed milk 2 lemons

1 Crush digestive biscuits, melt butter and then mix together. Once completely mixed transfer to a 7” flan dish, press the mixture down hard to form a base. Put in the fridge to harden while you make the topping. 2 Squeeze the juice from the 2 lemons. 3 In a bowl mix together the cream and condensed milk thoroughly. 4 Once mixed gradually add the lemon juice, the mixture will gradually thicken. Once the desired consistency is reached spoon the mixture onto the base. 5 To decorate you can use chocolate letters, mint leaves, lemon pieces etc. Whatever takes your fancy. Transfer to fridge until the pudding is needed.

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SHERRY TRIFLE . . . Botley School Governor Sara Coe shares her family recipe - Sherry Trifle.

“My great aunt handed down this recipe to my grandmother and then my mother. It is always a success especially if it is made the day before (with the cream added at the last minute) but can be made at short notice and still is good (just not so boozy!). My mother always makes her own custard but I find a tin works just as well, at least I’ve never had any complaints”. This is a traditional Victorian Trifle, notice there is NO jelly!! INGREDIENTS 1 Packet Trifle sponges or fairy cakes Raspberry or strawberry jam About 2 sherry glasses of Medium dry sherry 1 tin of sliced peaches (drained) 2 bananas (peeled and sliced) 1 tin of ready-made custard 300ml double cream (whipped until it forms peaks but is not stiff) Almonds/walnuts and or cherries to decorate (My Gran used to put angelica on as well) 1 Cut the trifle sponges or fairy cakes in half long ways and spread each surface with a little jam. Layer the bottom of a deep bowl with the sponges. 2 Pour over the sherry until all the sponges have absorbed it, add more if you like a stronger taste. (If you use a glass bowl, I check to see if there is a little ‘gravy’ at the bottom).

Pour the peaches over the sponges making sure they are 3

evenly distributed and then repeat with the banana slices. 4 Finally pour over the custard and chill. When you are ready, cover with the cream and decorate. Enjoy!

The history of trifle is a rags to riches story, according to Elizabeth Jane Howard, novelist and co-author with the food critic Fay Maschler of ''Howard and Maschler on Food.'' ''In Victorian times, it was regarded as a way of finishing up things, like sponge cakes and cream,'' she said in an interview. ''So they took stale sponge cakes and leftover custard from the nursery, soaked the cakes in wine and poured on the custard. Since you couldn't refrigerate the cream, if there was some about, you poured it on top.'' The Victorians doted on trifle. Isabella Beeton, the Victorian sage of home matters, in her classic 1861 book ''Household Management'' gave four recipes for trifle and figured the total cost of a trifle at 5 shillings 6 pence. Trifle is the quintessential English dessert. 200

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TIRAMISU . . . Year 1, Class CA student Charlie Blogg shares one of his all time favourite party recipes - Tiramisu. INGREDIENTS 500g fresh custard 250g mascarpone Box of sponge fingers 1 pint of strong coffee 8 tbsp Tia Maria Tub of fresh double cream Dusting of cocoa powder 1 Mix custard with mascarpone until smooth (easier if mascarpone is at room temperature). 2 Make coffee, pour in Tia Maria. Lay out sponge fingers in dish.

4 Allow to cool. Add custard and mascarpone. Whip cream and add on top. 3 Pour coffee and Tia Maria over sponge fingers in dish.

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5 Just before serving dust with cocoa powder.

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KNICKERBOCKER GLORY . . . Former European Champion, Commonwealth Champion, World Cup winner and current British Record Holder Iwan Thomas, MBE shares his Knickerbocker Glory recipe, which makes for 25 - so make adjustments for quantity for one. INGREDIENTS Home Made Ice Cream (ice cream maker needed) Vanilla Ice Cream: 6 egg yolks 3 pints fullfat milk 2 pints double cream 3 vanilla pods 300g caster sugar Strawberry Ice Cream: 6 egg yolks 3 pints full fat milk 2 pint double cream 10 large strawberries 4 tbsp vanilla essence Knickerbocker Glory: 50 large strawberries Large box black grapes Large box green grapes Large box melon 700g chocolate 70% coco 5 pints double cream 25 wafers 25 glace cherries

There's no set recipe for a Knickerbocker Glory as far as I know. Essentially it's a British 'ice cream parlour' dessert, first made popular in the 1930s. Served in a tall ice cream glass, it's a mixture of fresh fruit in the base with optional liqueur for adults, 3 scoops of ice cream (usually vanilla and strawberry), peach melba sauce, whipped cream or squirter cream and a cherry (glace or fresh) on top. Variations can include jelly in the layers, different fruits, a different sauce or extra toppings such as flaked almonds; a wafer is also optional. The name ‘knickerbocker glory’ is drawn from knickerbockers, a type of long trouser traditionally worn by young children.

Iwan is without doubt one of the finest 400m runners that Britain has ever seen. A late starter to the world of Athletics, preferring to concentrate on BMX bike riding (ranked fourth in Europe) than to run one lap of the track. However he did start his athletics career in 1992 when he represented the British 4x400m relay team at the World Junior Championships, helping them to 5th place. Iwan is the current UK record holder at 400 m with a time of 44.36 seconds and is a former European and Commonwealth games champion. He is also the current holder of the Commonwealth Games record in the 400 m. In 2009 Iwan was runner up on Celebrity Masterchef. He has appeared on various other shows including; Celebrity Weakest Link & Celebrity Stars in Their Eyes as Chris Martin from Coldplay, BBC2 ‘s ‘The Human Machine’, ITV2’s ‘Deadline’ which he won, The Gadget Show, sportsround, 5live and much more....

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ORANGE ICE CREAM . . . Year 5, Class JC student Tom Westlake shares one of his favourite party recipes - Orange Ice Cream. INGREDIENTS 3 oranges 2 limes 175g icing sugar Large pot double cream 1 Grate the zest of 2 oranges and one of the limes. 2 Squeeze the juice of them all and mix with the zest and sugar. 3 Stir to dissolve the sugar and add the double cream. Whip well until it holds soft

4 Remove from the fridge about 40 mins before serving.

peaks, then put in an airtight container and freeze until firm, (about 3 to 5 hours).

5 Serve with chocolate wafer sticks and decorate with zest from the remaining fruit.

I The Concorde Club boasts live music five nights a week from international jazz artists to tribute bands and DJ evenings I Other highlights include a la carte dining, cabaret dinners, fashion shows, charity nights and much more I For details of whatâ&#x20AC;&#x2122;s on during the winter season or to find out about business networking opportunities and conference and meeting room hire please visit www.theconcordeclub.com

at the Concorde Club & Hotel I The Moldy Fig is open seven days a week* serving excellent food, fine wines and local real ales I Itâ&#x20AC;&#x2122;s an ideal meeting place to call in for a drink, enjoy lunch or dinner with friends or colleagues I Non members are welcome during the day while the evenings are reserved exclusively for members and their guests *Closed Sunday evenings

Stoneham Lane, Eastleigh, Hampshire SO50 9HQ Tel: 023 8061 3989 www.theconcordeclub.com

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CLEMENTINE AND CRANBERRY CLAFOUTIS . . . Executive chef, Jun Tanaka shares Clementine and Cranberry Clafoutis, great for dinner parties! INGREDIENTS Serves 6 8 Clementines segmented 50g cranberries 150ml double cream 150ml full fat milk 3 egg yolks 2 whole eggs 120g caster sugar 25g plain flour 25g soft unsalted butter 1 Butter a shallow oven proof dish about 20cm in diameter and sprinkle with caster sugar. To make the batter, pour the cream and milk in a pan and

bring to the boil. Cream the eggs and sugar using a whisk, add the flour and finally whisk in the cream and milk. Arrange the Clementine and cranberries in the bottom 2

of the dish, pour in the batter mix and cook in the oven at 180°C for 20 mins. 3 Remove from the oven, dust with icing sugar and serve warm.

Large pub restaurant in pleasant surroundings including a conservatory restaurant. Real ales and full wine list. Celebration parties from 1 – 60 catered for. Food ranges from baguettes at lunchtime to fillet and fresh fish as well as a specials board in the evening. Sunday roasts • Home cooked food

The Railway Inn – Curdridge – The Railway Inn, Station Hill, Curdridge, Southampton SO30 2DN Phone: (01489) 799746 Email: therailway.inn@btinternet.com 204

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PENGAT PISANG . . . Internationally known British pop and classical musician Vanessa-Mae presents Bananas in Coconut Milk, which goes back to her Singaporean-Thai roots. INGREDIENTS 2x400ml cans of coconut milk 200g brown sugar 50g granulated white sugar Pinch of salt 8 bananas 1 Place the coconut milk, brown sugar, sugar and salt in a large saucepan and bring to the boil, stirring. 2 Cut the bananas into 1” pieces, add to boiling mixture then reduce the heat and simmering for about 3 mins. Serve hot or cold.

Vanessa-Mae especially noted for her violin skills. Her music style is selfdescribed as "violin technoacoustic fusion", as several of her albums prominently feature the techno style. According to Guinness World Records, she is the youngest soloist to record both the Beethoven and Tchaikovsky violin concertos, a feat she accomplished at the age of thirteen. Vanessa most often uses one of 2 types of violins, a Guadagnini acoustic violin or a Zeta Jazz model electric violin. The Guadagnini was made in 1761, and was purchased by her parents at an auction for £150,000. In addition, she uses one of two Zeta Jazz Model electric violins, one of which is white and the other features decals of the U.S. flag.

Petals & Porcelain

l AnimMaagic

florist

Flowers for all occasions Floral tributes (my speciality)

WE are a mobile petting zoo for children of all ages. We travel to your venue/event with your selection of our animals.

Bouquets Hand-tied Bouquets Fruit Baskets (to order)

ANIMAL MAGIC SERVICES We are an interactive handling display, with eductional talks and hands on experience for any age group. All our animals are friendly and live with us at home, they are family each and every one right down to the snails that have just hatched out.

Planted Pots and Baskets Plants and Shrubs (to order) Helium Balloons • Cuddly Toys - Bears etc. Credit and Debit cards taken

Contact: Angela 28 Mortimer Road, Botley Email: petal1@ntlworld.com

We can provide you with a cute and furry party or a creepy crawley party. Reptile parties and parrot parties.

01489 789 070 07964 029 316

Bookings: 01323 482211 Email: ozzybear03@aol.com

www.animal-magic.co.uk

Shop formerly in Winchester Street 205

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CARAMEL BANANA TART . . . ITV Meridian News Presenter Sangeeta Bhabra shares one of her favourite dinner party recipes - Caramel Banana Tart. INGREDIENTS Preparation time: 15 mins Cooking time: 35 mins Serves 6 75 g butter 150g golden syrup 4 medium bananas, peeled and sliced 1cm thick 200g ready-made puff pastry Plain flour to dust 1 Preheat the oven to 200ºC/Gas 6. 2 Put the butter and syrup in a small, heavy-based pan and heat until the butter has melted and the mixture is smooth, then allow to boil for 1 min. Pour into the tart dish or tin. Arrange the banana slices on top of the syrup mixture – this will be the top of the pudding when it’s turned out.

3 Place the dish or tin on a baking tray and bake for 10 mins. 4 Meanwhile, on a lightly floured surface, roll the pastry out into a round about 23cm (9” diameter). It should be about 5mm thick. Trim off any excess if necessary. 5 Carefully remove the tart from the oven and place the pastry circle on top. Use the handle of a small knife to tuck the edge down into the tin, being careful of the hot caramel. Return the tart to the oven and bake for a further 20-25 mins or until the pastry is golden brown. 6 Leave to stand for 5-10 mins then place a serving plate on top and turn the tart upside-down. Serve with vanilla ice cream.

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Hi, I was twelve when my school invited me for a career assessment. I loved talking, had no shame and was good at English. They said journalism could be an option. Fourteen years later, armed with my English degrees (my family are originally from India where two degrees are always better than one), some professional qualifications and invaluable experience gained at the Reading Chronicle and County Sound Radio- I was lucky enough to get a job at ITV Meridian. I've been a newsroom journalist, reporter and now find myself presenting the main programme with the legend that is Fred Dinenage. I'm so grateful to be doing a job I enjoy so much.

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JULES' BLINDINGLY BEAUTIFUL BANOFFEE PIE . . . Juliet Mayne who co hosts the ‘Jules and Bunker Breakfast Show’ on Heart radio along side Paul Bunker, shares her Banoffee Pie recipe. “This is so quick

and easy and massively impressive, people will seriously do anything for you after tasting this beauty. It tastes exactly like a little slice of heaven”. INGREDIENTS Dark chocolate, to decorate 400g tin Nestle caramel 150g digestive biscuits 75g butter 3 large bananas 284ml carton double cream 1 Put the digestives in a clean plastic bag and crush with a rolling pin (or an empty wine bottle if like me you don't have one!). 2 Melt the butter in a small pan, add the biscuits, mix, and press into the base of a 20cm flan tin. Chill in the fridge for half an hour. 3 Open the can of caramel and spread over the biscuit layer. Thinly slice the bananas, and arrange in a layer over the toffee. Finally, whip the cream until thick and spread over the bananas. 4 Grate some dark chocolate and sprinkle over to decorate.

Juliet describes herself as short, gobby, impatient. She comes from Guildford originally but ended up on the South coast via Cardiff and Cambridge, after working for various radio stations there. She says “It really is the best place I’ve lived so far, I love being by the beach”.

Voila! The best pudding in the world! 5

Natasha Coe with Jules and Bunker at the Heart radio station promoting her new book. 207

Her gran, without a shadow of a doubt is her favourite person - the coolest old lady she knows. Most of the dirty jokes come from her! Jules’s first celebrity crush was Jared Leto from ‘My so-called Life’and Matt Le Blanc from ‘Friends’.

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BAKED BANOFFEE PIE . . . Wave 105 radio presenter Steve Power who hosts the show every weekday morning from 5.30, presents a slightly different take on his favourite dessert! INGREDIENTS 1 1/2 cups digestive biscuits 10 tbsp butter, softened 2 cans condensed milk 3 large bananas 1 1/2 cups heavy whipping cream 1/3 cup caster sugar 1 tsp vanilla essence 1 Preheat oven to 350ºF, 180ºC, gas mark 4 2 Mix digestive biscuits with softened butter and press and pat mixture into pie pan or plate. Bake for 5 to 8 mins. 3 Lower oven to 300ºF, 150ºC, gas mark 2 for the filling.

toffee with the sliced bananas. Thereafter, spoon the remaining toffee over the bananas.

4 In order to create filling, you need to caramelize the condensed milk.

9 In a separate bowl, whip the cream with the caster sugar and vanilla essence.

5 Open the tins and pour the milk into 2-inch deep glass baking dish and cover it with foil to prevent it from spurting out.

10 Spoon onto the toffee and serve.

6 Then, place dish on a larger pan for water. Pour water into larger pan until half full. Bake for 1 and a 1/2 hours or until the milk is caramelized and has turned to toffee. 7 Remove both the biscuit base and toffee from oven and let it cool. 8 Once cool, spread half of the toffee on top of the biscuit base. Layer the

Steve has always operated on the working practice of minimum input/ maximum output so is delighted to present Steve Power At Breakfast for only 3 and a 1/2 hours each weekday. 4 o’clock has never been a pretty time to get up but as Steve has a face for radio, it seems almost poetic justice that he rises at this ungodly hour. Steve’s extensive media experience led him to set up his media training Company, Talk of the Devil in 1996 and is responsible for working on the development of various music artists including the Spice Girls, James Blunt, Katie Melua, Jamelia, Westlife and Corinne Bailey Rae. 208

Wave’s breakfast show get in ‘Even Deeper’ Wave 105’s breakfast presenter, Steve Power, has demonstrated his culinary flair by donating his very own ‘baked banoffee pie’ recipe, to school girl, Natasha Coe, for her fundraising cookery book. Funds raised from the book will go towards saving Natasha’s school swimming pool. In September 2008, Botley School pupil, Natasha, decided to launch her first cookery book, ‘In At The Deep End’, asking for a range of recipes from fellow school pupils as well as a host of celebrities. Two years on 10 year old Natasha and her Dad, Martin Coe, are now putting together a Christmas and party themed cookery book, ‘In Even Deeper’, and are encouraging celebrities to get involved by donating a recipe. The Botley swimming pool was created in 1970 by parents and friends of Botley C of E School pupils. The pool is now 40 years old and is in need of a drastic re-vamp. The changing rooms and pool surround needs updating and the pool also needs a cover. Natasha Coe says: “Our first book helped to raise £7,500 for our school pool fund, so we thought it would be a good idea to put another book together and hopefully it will also make lots more sales. I am now in my final year at this school but would like to help to keep the pool open so future pupils can use it.”

Natasha Coe promoting the 2nd Botley School Cookery Book - “In Even Deeper” with Wave 105’s Steve Power

Wave 105 presenter Steve Power said: “One of my fellow presenters, Simon Clarke, donated his recipe of Goulash for the first cookery book, so when Natasha approached us asking for a recipe for her new book I was first in line! I’ve submitted my favourite dessert recipe and I hope others enjoy making it as much as I do. Natasha clearly has a great passion for her school pool and I wish her every success with the book sales and fundraising.” Since creating the first cookery book, Botley School has created charity, SPLASH – Swim, Play, Learn And Stay Healthy and have planned a barn dance in March, dog show in May and a Pool Gala 40th Anniversary in July amongst other events. 209

Natasha and the Botley fundraisers still need to raise around £65,000 to help with the pool refurbishments. The NEW cookery book will be on sale from July 2010 for £8.00. To purchase either cookery book visit their web site coeandcoe.co.uk/botleysplash

Press enquiries to: Katie Sutton Liz Lean PR, 4a Banks Road, Sandbanks, Poole, BH13 7QB Tel: 01202 701828 Fax: 01202 708101 E-mail: katie@lizleanpr.co.uk

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BANOFFE PIE . . . Girls Aloud singer, model and actress Sarah Harding shares her Banoffe Pie as made and discussed on the Jonathan Ross Show (Nov 2009). INGREDIENTS 1 can of carnation dulce du leche Medium sized carton of double cream Couple of just ripe bananas 250g packet of digestive Enough lightly salted butter to allow the digestives to stick 1 chilled snickers bar

1 Blitz broken up digestives in a blender until fine consistency (if no blender then put in a food bag and cover with a tea towel then bash with a rolling pin...a good tension reliever!!). 2 Pop a double large knob of butter in a pan over low to medium heat and slowly fold in the biccie mixture until they start to stick (add more butter if need be). 3 Pat down into a slightly greased cake tin (with a detachable bottom works best) and allow to cool. 4 In another pan, gently warm through the can of dulche du leche then pour over the biccie mix.

and scatter evenly on top of the toffee. 6 Whisk the cream until its nice and thick (not too thick so it becomes like a soft cheese tho!) then spoon and spread over the top and shape or swirl according to preference.

Grate over about half the snickers (or more for all u chocoholics!) then sprinkle over the top and chill for a few hrs or overnight. 7

6 When ready to devour, gently push up out of tin and pop on a serving plate, and prepare yourself to pig out!

Enjoy!!!

5 Slice the bananas (slightly the diagonal works best)

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Prior to Girls Aloud, Sarah worked as part of a promotions team and auditioned for Fame Academy before finding success in Popstars: The Rivals. Sarah has launched a nightclub called Kanaloa and an acting career that includes a role in BBC drama Free Fall alongside Dominic Cooper and is one of the stars of St. Trinian’s II: The Legend of Fritton’s Gold for which she also contributed three songs to the soundtrack. Both projects were released in 2009. Girls Aloud success is unique. Not only have they entered the Guinness Book of Records for the girl group with the most ever consecutive top ten singles, they have had the Arctic Monkeys cover one of their songs (‘Love Machine').

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LA GELÉE DE “KUZU” FOURRÉE AUX FRUITS DE SAISON ET MARRONS GLACÉS . . . Kiyomi Mikuni is one of Tokyo's highest rated chefs. Drawing on Girardet, Troisgros and Chapel, he has created his own "cuisine spontanée", blending French and Japanese tradition with innovative flair. He shares his Jelly of

“Kuzu” with seasonal fruits and glaced chesnut. INGREDIENTS 1 piece Marron glacé 2 pieces Kiwi, 1/8 cut 2 pieces Orange cut into 1/4 2 pieces Ruby grapefruit cut into 1/4 3 pieces Strawberry 1/2 cut 2 pieces Pineapple, Paysanne, 1 cm thick 2 pieces Mango, rough cut into 2 cm cubes 2 pieces Melon rough cut into 3 cm cubes Kuzu Jelly: 13 gms Kuzu 75 gms Water 45g Syrup 30 degrees 10g Lemon juice 20g Melon liqueur Vanilla Sauce: 100g Milk 100g Cream 45% 20g Powder sugar 1/2 piece Vanilla beans Corn starch a little Melon Coating: 50g Royal Miroir Neutre 4 g Melon liqueur 10g Mint liqueur Decoration: 1 Lemon balm bud 1 Gold leaf

“Kuzu” Melon Jelly: 1 Place all the ingredients of Kuzu Jelly in a sauce pan and heat it on medium heat and mix well with spatulas

until liquid becomes slightly thick, then set aside. Vanilla Sauce: 1 Put all ingredients of vanilla sauce in a sauce pan and boil. 2 Using iced water, cool the sauce quickly then place it in the refrigerator.

Preparation of the Whole: 1 Place 8 cm diameter circle ring on the center of the plate. Put the fruits in the circle and pour “Kuzu” jelly on the top of the fruits. Place the plate in the refrigerator for about 10 mins. 2 Pipe the vanilla sauce around the circle ring using the cornet.

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3 Pipe the Melon coating on the vanilla sauce using the cornet. Make a pattern with Melon coating using a skewer. 4 Warm a knife with hot water, put the knife inside the ring and take off the ring. 5 Place a lemon balm bud and the gold leaf as a decoration.

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APPLE CRUMBLE . . . Scottish model, part-time actress, and TV presenter Catherine McQueen shares her Apple Crumble. INGREDIENTS Crumble: 300g plain flour Pinch of salt 175g unrefined brown sugar 200g unsalted butter Knob of butter for greasing Filling: 450g apples, peeled, cored and cut into 1cm piece 50g unrefined brown sugar 1 pinch of ground cinnamon 1 Place the flour and sugar in a large bowl and mix well. Take a few cubes of butter at a time run into the flour

mixture. Keep rubbing until the mixture resembles breadcrumbs. 2 Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. 3 Butter a 24cm ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Bake in the oven at 180ºC for 40-45 mins until the crumble is browned and the fruit mixture is bubbling. Serve with hot custard.

...have you been to Lilly’s yet? Breakfasts, coffees and cakes, cooked to order lunches and afternoon tea and treats - whatever time of day you choose! Upstairs party room available for private hire Monday to Friday 3pm till 5pm for only £40.00 inc. tea and fresh coffee for attending parents. Why not also try our new soft serve ice-cream? Our Summertime menu has lots of fresh temptations in store for your next visit! The Square, Wickham, Hampshire PO17 5JT Tel: 01329 830305

www.lillyswickham.com 212

Catherine had a small role in the Ice Palace in the James Bond movie "Die Another Day" as a Russian model and was one of the presenters on Sky Vegas. She sang on the dance track Time after Time by Koishii and Hush ft Catherine. She started modelling at the age of sixteen, work includes Chanel and Dior. She also has a degree in Law/Business.

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MARTHA’S AMAZING APPLE TART . . . Year 6, Class LP student and deputy head girl, Martha Armitage shares her favourite party pudding recipe - Amazing Apple Tart. She says “This is

the easiest pud to make and looks really impressive when completed. It’s delicious served with lashings of cream, yum yum. A blow torch is the best way to give the finishing touch”. INGREDIENTS 1 pack of chilled puff pastry 5 large cooking Apples 4 oz sugar 1 oz icing sugar

1 Peel and core 3 of the apples, place in a pan and gently bring to the boil. 2 Simmer until the apples are soft and add in the sugar. Mash or blend the apples to make a puree. 3 Pre heat the oven to 200ºC or gas mark 6. Roll out the pastry until it is big enough to fit into a large baking tray. 4 Pour the apple puree over the pastry. Peel and core the remaining apples and cut into thin slices and arrange on top of the puree. 5 Cook for approximately 35 mins until pastry starts to golden. Sieve the icing sugar on top of the tart and caramelise with the blow torch. It’s as easy as that!!

James Wilcock, Natasha Coe and Martha, (supervised by Carolle Armitage), selling the first cookery book ‘IN AT THE DEEP END’ at Sainsbury’s, Hedge End. 213

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AMARETTI APPLE TART . . . British television personality and author Christine Hamilton shares one of her favourite recipes and comments that it makes a great party finger pud. INGREDIENTS 110g (4oz) plain flour 50g (2oz) butter 50g (2oz) caster sugar 40g (about 8/10) amaretti biscuits – crushed small Topping: 700g (1.5 lbs) bramley apples 10g light muscavado sugar 1 tsp cinnamon - ground 25g (1oz) butter, melted Apricot or ginger jam to glaze Loose bottomed flan tin (9”/23 cms) lightly greased Oven at gas 6/400ºF/200ºC

Base: 1 Sift flour into mixing bowl and rub in butter until fine breadcrumbs 2 Stir in sugar and crushed Amaretti. Press mixture into prepared tin.

Topping: 1 Peel, core, quarter and finely slice apples. Fan out on to top of base – no gaps. 2 Brush generously with melted butter . Mix sugar and cinnamon together and sprinkle on top. 3 Bake on high shelf for 35/40 mins until apples are tender and glazed brown at edges. Brush with melted apricot or ginger jam. Glaze with blowtorch/put under high grill – briefly - watch for burning. Allow to cool – serve at room temperature.

Make beforehand so apple and butter juices have chance to melt down and mingle to make chewy shortbread base. Serve with cream, ice-cream, lemon or amaretti flavoured.

Christine Hamilton appears regularly on TV and radio, from entertainment to news and current affairs programmes. Her repertoire includes everything from ‘Have I Got News for You’, ‘Bo Selecta’ and ‘Harry Hill’ to ‘Any Questions’, ‘Loose Women’ and ‘Newsnight’. She presented a 10-part Granada series ‘Home’ and has deputised for Gloria Hunniford and Fern Britton on their flaghip shows ‘Open House’ and ‘This Morning’. She has written a weekly column for the ‘Western Daily Press’, a monthly column for gay magazine ‘Refresh’ and ad hoc for national newspapers, magazines and periodicals. Christine describes herself as “a `Media Butterfly` - I have a lot of fun doing a wide range of things - TV, radio, speaking, writing, panto, theatre - If it is `legal, honest and faintly decent` I am up for it! Psst, don`t tell anyone else but I`m not really a Battleaxe at all - just a pussycat.”.

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RASPBERRY PAVLOVA . . . British actress and singer Connie Fisher, who won the BBC One talent contest, How Do You Solve a Problem Like Maria?, shares one of her favourite party recipes - Raspberry Pavlova. INGREDIENTS 2 egg whites (be sure not to let egg yolks enter) 4oz caster sugar 1 tsp cornflour 1 tsp vanilla essence 1/2 tsp vinegar Filling: 1/2 pt whipped cream 1 punnet of raspberries Flaked toasted almonds on top 1 Set oven to 140ºC/275ºF/ gas mark 1. Wrap sheet of foil over a 8" round baking dish or ovenproof dish. Smear with oil and dust with caster sugar.

2 Whisk egg whites until stiff and dry. Add half the caster sugar (2oz) and rewhisk until mixture is thick, shiny and very smooth. It will hold its shape rigidly when you stop whisking.

discarding foil. The pavlova will sink in the middle. 6 Allow to cool and later pile in whipped cream and then top with the raspberries and the almonds, as desired.

3 Whisk in cornflour, vanilla essence and the vinegar and the remaining 2oz of caster sugar. 4 Pile into prepared baking dish. Mixture should be around 1” deep all over. 5 Bake for 50 mins. Take from oven and overturn pavlova immediately

You think you’ve got it tough? Spare a thought for Connie Fisher, who recently spent 15 months living as a nun. In that time, she climbed every mountain (and not just once, but about 300 times), forded every stream (ditto) and spent countless hours getting misty about brown paper packages tied up with strings. And she did it in stout brogues and a hairdo she dubbed “my nun-cut.” So nobody can say that Connie hasn’t paid her dues, and it’s set her up for a musical career that starts with “Secret Love,” the album available out now.

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LEMON RASPBERRY SYLLABUB . . . Ex Botley student and Happy’s Circus Aerialist Stephanie Randelle shares her recipe for Lemon Raspberry Syllabub. This is a light, refreshing dessert that is so simple to make. It would also work well as a "topping" for a rich chocolate torte or bittersweet chocolate ice cream. INGREDIENTS 1/2 pint fresh raspberries 1 tbsp granulated sugar 1/3 cup cup dry sherry, or medium-dry white wine Finely grated zest of 1/2 lemon 1 tbsp fresh lemon juice 2 cups or 500ml whipping cream 1/3 cup or 100g of granulated sugar Few drops or raspberry liqueur (optional) 1 Keep about 4 raspberries per serving to one side. Put the remainder in a bowl with the 1 tablespoon sugar. Leave to macerate for at least 1 hour in a warm place, or as long as a few hours in the refrigerator.

2 Combine sherry or wine with lemon zest, lemon juice and cream in the bowl. Using a whisk start whipping the cream until foamy. Slowly add the sugar and continue whipping to soft peaks. 3 Put the macerated raspberries in the bottom of your serving glasses and top with the syllabub. Serve immediately topped with reserved raspberries and a few drops of raspberry liqueur (optional) and some finely grated lemon zest.

Syllabub can also be chilled for a few hours and topped as before immediately prior to serving. Serves 4 - 6 depending on serving size.

Stephanie is 3rd generation circus and first performed in a Stage production of "The Transports" while still in her mother's womb. Stephanie worked with her father from the age of one, blowing on a harmonica and shaking her rattle in time with the music. Stephanie eventually trained at the Academy of Circus Arts, UK's only traditional Circus Academy and after a tour of India in 2009 with India’s 2nd largest circus – Circus Rambo - came home to work with Happy’s. Stephanie is the winner of 2 prestigious circus awards. In 2000 and 2006. Pip her brother also attended Botley School.

www.happyscircus.co.uk 216

Pip Randelle has been performing all his life and now appears in Happy’s Circus full time. He finished school in summer of 2007 with an impressive clutch of GCSE’s and joined Happy’s on tour as soon as the last exam was over. Pip is a talented individual, with strong physical comedy skills and significant musical ability. Currently learning the business, both clowning and management. He has also won 2 prestigious circus awards in 2000 and 2003.

A Happy History... The show was first devised in 1992 by Russ Randelle (best known as ‘Happy the Clown’) who had, up to this time been entertaining children in every conceivable venue, from The Front Room to Wembley Stadium, for several years. He produced his first Circus Show as a member of the Botley School PTA, performing in front of 200 in the school main hall. This very successful event inspired him to continue offering his services to other event organisers, leading to the establishment of Happy’s Circus. Russ also made an appearance on ‘Ready Steady Cook’ in April 2004 alongside a clown called Little Nick. 217

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CHAMPAGNE SYLLABUB . . . Steeple Court share their Champagne Syllabub with Langue Du Chat Biscuits, special enough to serve at Christmas but light and tangy enough after a heavy meal. INGREDIENTS Serves 4 - 6 Champagne 1 glass full, 1 lemon, finely grated rind and juice 4oz caster sugar 10 fl oz double cream 1 pk langue du chat biscuits 1 Place the Champagne, Lemon rind and Juice and the Caster Sugar into a bowl and leave to steep for at least 4 hours.

Whip the cream until it starts to thicken and add the rest of the ingredients to it. 2

3 Continue whipping until it has reached soft peaks. Serve in frosted glasses with two langue du chat biscuits per person.

The History of Steeple Court The original Manor, of which the house was built, was given to John de Botleigh by William the Conqueror. The house as it stands today dates from Elizabethan times, although it may be as old as 15th Century.

COOKERY CLASSES at The d.@rt Centre Wildern School Hedge End From holiday activities for children to menâ&#x20AC;&#x2122;s cookery the d.@rt Centre runs regular cookery classes throughout the year alongside their extensive annual and holiday programmes of arts classes in dance, drama, art, music, film and craft for all ages. Contact your local arts community officer on 01489 779471 or via email at community@wildern.hants.sch.uk for further details. www.wildern.co.uk Become a fan of the d.@rt centre on Facebook Follow the dArt centre on Twitter 218

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ORANGE AND GINGER BISCUIT POSSET . . . Head Teacher Sian Tomlin shares her party recipe for Orange and Ginger Biscuit Posset. “They should only really be eaten after they've cooled and set

properly, that's when the textures come alive and add so much more to the experience: the light, zesty and fresh fluffiness of the cream is a perfect balance to the crumbly, spicy and hard texture of the base.” INGREDIENTS 120g caster sugar 500ml double cream Juice of 2 oranges 12 ginger biscuits 50g butter Whipped cream (for decorating) 1 Pour the double cream into a pot, add the sugar and bring to the boil. Allow to simmer for about 5 mins. Take off the heat and add the orange juice, stir and allow to cool. 2 Crumble the ginger biscuits over the butter and mix with your hands until it combines to form a ball. Line the base of 6 ramekins with the biscuit mixture and flatten with the base of a wine glass. 3 Pour the cooled posset into the lined ramekins. Refrigerate until set. Top with a dollop of whipped cream and orange slices. Yum!

Tips: • You can easily swap oranges for limes, grapefruits, or blood oranges. • For extra fluffiness, try folding some whipped

cream into the cooled posset before pouring into the ramekins. • Try mixing the posset with crushed walnuts or pistachios. • Rather than having the biscuit base try sprinkling some biscuit crumbs over the top. 219

We are very proud of our school here at Botley and aim to ensure that our school is a caring, learning community where everyone is valued and nurtured. We work hard to ensure that relationships are characterised by mutual respect, care and consideration built upon a foundation of high behaviour expectations.

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BLACKCURRANT AND PORT JELLY WITH MADELINES AND CHANTILLY CREAM . . . Winners of the Best British section for the F Word search for Britain's Best Local Restaurant 2009, The Pheasant at Keyston, share a delicious party recipe. INGREDIENTS Jelly: 1 lb of Blackcurrants 8oz of Sugar 250ml Water 5 fl oz of Port 1 fl oz of Crème de Cassis 150ml Water 4 leaves of Gelatine Madelines: 135g butter 2 tbsp natural honey 3 large eggs 110g castor sugar 15g soft light brown sugar 135g self-raising flour

Jay Scrimshaw (Owner) and Liam with Gordon Ramsay in The F word kitchen

Chantilly Cream: 200ml double cream 50g icing sugar 1 vanilla pod

For the Jelly: 1 Place the blackcurrants, sugar and water into a heavy bottomed pan. Bring the mixture to the boil and then remove from the heat. 2 Next, strain the blackcurrants through a conical sieve to remove most of the water and then set them aside to drain, but be careful not to squash the fruit. Once drained, add the port, crème de cassis and water to your fruit. Using a jug, measure the total amount of liquid you have acquired. 3 For every pint of liquid, add 4 leaves of gelatine to the mixture. Pour all the liquid

equally into jelly moulds and leave these to set in the refrigerator for 3-4 hours. For the Madelines: 1 Melt together the butter and honey in a pan until golden brown and leave the mixture to cool. 2 Next, mix the eggs and sugar together in a bowl and whisk vigorously until the mixture appears to have trebled in thickness and volume and leaves a glossy trail on top of the mixture. 3 Gently fold in the flour with a mixing spoon or whisk and transfer the mixture into a container. Leave this to rest in the fridge for 4-5 hours.

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4 Once the mixture has rested, grease the Madeline moulds with a little flour and butter to prevent them from sticking. Then place a generous teaspoon of the Madeline mixture into each case. Bake the Madelines at 170ºC until golden, light and fluffy.

For the Chantilly Cream 1 Place the cream and icing sugar in a mixing bowl. Cut the vanilla pod in half and remove the seeds. Add these to the cream and whisk until you have reached a thick, stiff consistency. Chill before serving. To Finish the Dish: Carefully turn the jellies out onto a long plate, positioning them at one end. Using a warm spoon, then take a generous scoop of the Chantilly cream and turn it quickly to shape it into a quenelle. Set the cream next to the jelly, and add a warm Madeline or two to garnish.

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REALLY RHUBARB CRÈME BRULEE . . . Year 4, Class JW student Theo Armitage shares one of his favourite party recipes - Theo’s Really Rhubarb Crème Brulee. INGREDIENTS 2 sticks of rhubarb 130g sugar 1 vanilla pod 600ml whipping cream 5 large egg yolks 1 Pre heat the oven to 150ºC or gas mark 2. 2 Chop the rhubarb and gently heat in a covered pan with the half the sugar until soft. Divide the mixture between 6 ramekin dishes. Split the vanilla pod in half and place in a saucepan with

the cream, gently heat but do not boil. Remove from the heat and set aside for 10 mins to allow the vanilla to infuse with the cream. 3 In a bowl whisk the egg yolks and remaining sugar, pour the cream mixture into the egg mixture whisking constantly. Carefully pour this mixture into the ramekin dishes. Place the ramekins into a roasting tin, fill 3 quarters full of boiling water and place in the middle of the oven for 45 mins or until the custards are just set. After cooling,

cover with cling film and chill. Just before serving sprinkle with some sugar and caramelise with a blow torch.

L E W RY ’ S

THE BUGLE We pride ourselves on the quality of our beer, and have the “cask marque” for our real ales.

TRADITIONAL BUTCHERS

Award Winning Sausages FREE Range Pork Aberdeen Angus Beef Local Lamb Hog Roasts

• Quality freshly cooked food • Jazz Sunday lunch time • Live music every Sunday night 10 The Square, Botley SO30 2EA

20 High Street, Botley

01489 782019

Tel: 01489 781509 221

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SPICED PUMPKIN TART . . . Tv presenter Gail Porter shares one of her festive favourites, it’s also a great way to use up your pumpkin after halloween - Spiced Pumpkin Tart. INGREDIENTS 1 pumpkin (football size) 2 eggs 1 pack ready-made sweet tart pastry, rolled to 5mm thick 110g caster sugar 50g ground almonds 1/4 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp dried ground ginger 1/4 tsp grated nutmeg 200ml single cream If you put the candle in a glass jar, it will stop wax getting on the pumpkin.

1 If you have used the pumpkin for Halloween, it will already have the seeds removed. If not cut the top off and remove the seeds. 2 Put the lid back on and place in an oven on 150ºC for about an hour and a half. 3 Meanwhile line a 9” tart case with the sweet pastry, prick with fork, line with a circle cut out of grease proof paper and fill with chick peas. 4 When you remove the pumpkin, increase oven temperature to 190ºC and place the tart into the oven and bake blind for 15 mins.

Remove the peas and return to the oven for another 5 mins, or until the base of the tart has become golden brown. 5

6 Meanwhile scoop the cooked pumpkin out and blend to a purée. 7 Place the eggs and sugar into a large bowl and whisk to combine. Add the ground almonds, cinnamon, cloves, ginger, nutmeg and cream and whisk to combine. Add 500g of the puréed pumpkin and whisk again. 8 Pour the mixture into the cooked pastry tart and place into the oven to bake for 45 mins, or until the filling has set. Remove from the oven and cool for at least 1 hour, then dust with icing sugar.

Serve with cream or alternatively a scoop of vanilla ice cream goes well. Note: Freeze the remainder of the puréed pumpkin (will last for up to a year). 222

Gail is one of the countries best loved presenters. She is a regular panelist on the "Wright Stuff" on Channel 5 and films regular reports for "Parliamentary Projects" on Careers TV. Gail is about to record the second series of "Safari: 8" for CBBC and she recorded the first series in 2008. In 2008 Gail enjoyed a record breaking box office run of the "Vagina Monologues" at the Edinburgh Playhouse. Gail was also seen presenting on "The Gadget Show" on Channel 5. Gail famously suffers from Alopecia and made a documentary about her feelings surrounding her sudden hair loss. This documentary led her to be offered the chance to go to Cambodia to report on the controversial situation regarding international adoption.

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SPICED PUMPKIN CAKE WITH COCONUT CUSTARD . . . Celebrity chef Ainsley Harriott shares one of his favourite party recipes This delicious moist pumpkin cake is equally yummy warm or cold and for those who are not sure about pumpkin this is the perfect way to try it. It will keep for several days wrapped in greaseproof paper and then tin foil. INGREDIENTS Serves 8 250g plain flour 1 tsp bicarb of soda 1 tsp cinnamon 1/4 of a tsp ground cloves 1 1/2 tsp ground ginger 1/2 tsp allspice Pinch of salt 150g soft brown sugar 60g softened butter 1 large egg 150g molasses or black treacle 120ml boiling water 200g tinned pumpkin puree 430-500g carton custard 200ml carton coconut cream 1/2 tsp ground cinnamon 2 tbsp brandy (optional) 1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8inch deep square or round cake tin. 2 Sift the flour, bicarb, ginger, cinnamon, ground cloves, allspice and pinch of salt into a large bowl. 3 Stir the molasses or black treacle into the boiling water until well combined, then stir in the pumpkin puree.

into the dry ingredients until well combined. DO NOT OVER MIX. 6 Pour into the cake tin and bake in the middle of the oven for approx 45-50 minutes or until an inserted skewer comes out clean.

Cool on a wire rack. Coconut Custard Pour the custard, coconut milk, cinnamon and brandy into a small saucepan stir and heat gently.

Alternatively you can combine and serve it chilled.

5 Gradually mix in the pumpkin and egg mixture

To Serve: Cut the spiced pumpkin cake into squares and serve warm with coconut custard, crème fraiche or vanilla ice cream.

Beat together the butter and sugar until pale, add the egg and continue to beat until light and fluffy.

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There are only a handful of personalities whose enduring popularity places them in that rare category where they are instantly recognized simply by their first name. “Ainsley” can only mean Ainsley Harriott, who, after 17 years as one of the country’s favourite TV chefs and presenters is something of a national institution.

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PEAR, ALMOND AND STILTON TART . . . New Zealand-born celebrity chef Peter Gordon shares one of his favourite tarts. The beauty of this tart is that it falls somewhere between savoury and sweet. It can be eaten warm or cold, and makes a great party treat. INGREDIENTS Serves 8-10 people 1x 30cm sweet short-crust tart shell, blind-baked 100g unsalted butter, at room temperature 220g Stilton 110g caster sugar 350g ground almonds 3 eggs 3 Comice pears 30g flaked almonds 1

Oven at 180ºC, gas mark 4.

Place the butter, Stilton and sugar in a food processor and pulse for 10 seconds, scrape down the sides and pulse another 5 seconds. Add the almonds and eggs and process for a further 10 seconds, again scraping down the sides. 2

3 Peel and quarter the pears, remove their core, and cut each 1/4 in three lengthways. 4 Spread 1/3 of the cheese mixture evenly onto the bottom of the tart shell and lay the pear slices on top. Mix the flaked almonds into the remaining cheese mixture and spread it on top of the pears - it doesn’t have to be perfectly smooth. 5 Bake on the middle shelf in the oven for 45 mins. Turn the heat down to 160ºC, gas mark 3 and cook a further 20 mins. Check if the tart is cooked by testing the pears, they should just be cooked through. 6 Leave to cool in the tin before removing and placing on a cake rack.

Peter Gordon, co-owner and head chef of London's Providores and Tapa Room, is renowned as a leading light of the Antipodean 'fusion' style of cookery. Peter began his career at the age of 17 as an apprentice in Melbourne. With this grounding he spent the next year travelling around South-east Asia, India and Nepal - an experience that was the catalyst to his development of the fusion style of blending Eastern and Western cuisines. Peter opened a restaurant in Auckland, New Zealand in 2005, where he travels four times a year. He also consults to restaurants in Istanbul and New York. Peter is the author of several other cookery books, including Cook at Home with Peter Gordon, A World in my Kitchen and Salads - The New Main Course. His most recent book is Vegetables: The New Food Heroes, which was published in 2006. Peter has appeared on various TV programmes on BBC, Discovery, Channel 4 and the Carlton Food Network, as well as on networks in New Zealand and the US. He appeared in the BBC Two series Food Poker in autumn 2007.

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GOOEY CHOCOLATE CAKE . . . English skeleton racer and 2010 Olympic gold medalist Amy Williams shares her Gooey Chocolate Cake, ideal for any party occasion. INGREDIENTS 6oz butter 10oz sugar 3 tsp Vanilla essence 3 eggs beaten 6oz self raising flour 2oz plain flour 1 1/2 oz cocoa powder 10fl oz milk Filling (optional): 6oz dark chocolate 4oz butter 8oz icing sugar Originally a runner, Amy began training in skeleton after trying the sport on a push-start track at the University of Bath. She described her first experience on a skeleton track as exhilarating and terrifying, but she nonetheless enjoyed it and began training in skeleton.

1 Place butter, sugar, vanilla in bowl and mix. 2

Gradually beat in eggs.

3 Sift flours and cocoa together and fold in alternatively with the milk.

At her first major event, the 2009 World Championships in Lake Placid, she won a silver medal. Amy was unable to qualify for the 2006 Winter Olympics in Italy, as Great Britain was only allowed to enter a single athlete in that year's competition, a spot won by Shelley Rudman, who went on to win the silver.

Pour into a greased and lined 8" tin. Cook at Gas 5/ 190ยบC for 55 mins. 4

5 Check cake after 45 mins as it needs to be taken out of the oven while the centre of the cake is still slightly gooey. That's the secret of the cake..taking it out just at the right time!

Filling: I tend to add more if I feel it needs it. It's one of those recipes that you add more if necessary as you go along...not easy to write down exact amounts! Sometimes I cut it through the middle and put a rich

butter icing then put the 2 halves together then cover it with melted chocolate mixed with butter and icing sugar, or leave it whole with icecream. Other times I fluff up the icing and put mini marsh mellows all over it or sometimes smarties...depends who I am making it for and what their favourite sweets are. You need to like chocolate.....really yummy. 225

Four years later, Amy qualified for the 2010 Winter Olympics in Vancouver, Canada, where her country was allowed to send two athletes. Amy won the gold medal in the women's skeleton breaking the track record twice along the way and winning by more than a half a second. She became the first British gold medalist in an individual event at the Winter Olympics for 30 years, following Robin Cousins' victory in figure skating at the 1980 Winter Olympics in Lake Placid, and the first British female individual Winter Olympics gold medalist since Jeannette Altwegg in 1952.

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BANANA CAKE . . . Year R, Class JS student Esmé Atkinson shares one of her favourite party cake recipes. “I don’t really like eating bananas, but I love eating banana

cake and so do all my friends who come over and their mums and dads!’ INGREDIENTS 4oz / 100g butter 6oz / 170g sugar (any type or mixture) 8oz / 230g self raising flour 2 eggs 2 large or 3 medium, very ripe bananas 1 Heat the oven to 180ºC, gas mark 4. 2

Grease a 2lb loaf tin.

Mash the bananas.

4 Cream the butter and sugar together then mix in the eggs. 5 Mix together the two yellow sludges then mix in the sieved flour. Scrape mixture into the loaf tin.

6 Bake for 40 mins at 180ºC, then lower temperature to 150ºC, gas mark 2 and cook for a further 25 mins.

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7 Try to let it cool (turned out on a rack) before you devour it!

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CHOCOLATE COBWEB CAKE . . . Year 5, Class LP student Briony Potter shares one of her favourite party cake recipes - Chocolate Cobweb Cake. INGREDIENTS Makes about 10 slices 2 rounded tbsp of cocoa 4 tbsp of hot water 225g (8oz) soft margarine 225g (8oz) caster sugar 4 eggs 175g (6oz) self-raising flour 1 level tsp of baking powder 50g (2oz) ground rice For the Icing: 225g (8oz) plain chocolate 100g (4oz) butter 50g (2oz) white chocolate Two 20cm (8in) round tins 1 Draw around the tins on greaseproof paper and cut out the circles. Grease the tins and put a circle in each one.

2 Turn oven to 180°C, 350°F, Gas mark 4. Put the cocoa into a small bowl. Add the water and mix until it’s smooth. 3 Put the margarine, sugar, eggs, flour, baking powder and ground rice into a large bowl. Beat well, then stir in the cocoa mixture. 4 Put half the mixture into each tin. Smooth the top with a spoon. Bake the cakes for 25 minutes until they rise. Turn them out onto a wire rack to cool. 5 For the icing, melt the plain chocolate in a bowl over a pan of hot water. Cut up the butter and mix it in well.

6 Turn one cake flat-side up and spread on half of the icing. Put the other cake on top. Cover the top and sides with the rest of the icing. 7 Break the white chocolate into pieces and put it in a heat proof bowl. Melt it over a pan of hot water. Stir as it melts. 8 Leave the chocolate for 5 minutes, then take 2 small plastic bags and put one inside the other. Spoon in the chocolate. 9 Hold the bag over a plate and snip off a tiny corner. Be careful or the chocolate will start to run out. 10 Gently squeeze the bag as you draw a circle in the middle of the cake. Add more circles around it. 11 Drag a skewer or the tip of a knife from the centre out to the edge. Do this several times to make a cobweb pattern.

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CHOCOLATE ORANGE CAKE . . . British actress Joanna Lumley, OBE shares one of her favourite party recipes - Chocolate Orange Cake. INGREDIENTS 1 small orange 4oz / 100g self-raising flour 1 tsp baking powder 1 tsp powdered cinnamon 1 tsp ground coriander 2 tbsp cocoa powder 4oz / 100g ground almonds 6oz / 175g softened butter 6oz / 175g light muscovado sugar 4 eggs separated 1 Butter and line the base of a 22-23cm round cake tin with baking parchment. 2 Put the orange in a smallish pan and cover with water. Bring to the boil, simmer partly covered for one hour, then drain and leave to cool.

3 Heat the oven to 180ºC/ fan 160ºC/Gas Mark 4. 4 Halve the orange, remove the pips, then chop the whole fruit. Put into a food processor and work to a rough purée. 5 Sift together the flour, baking powder, spices and cocoa. Stir in the ground almonds. 6 Whisk together the butter and sugar until light and fluffy, beat in the egg yolks and the orange, then fold in the flour mix.

through the mixture to preserve as much air as possible. 8 Pour into the prepared tin, then bake for 40-45 mins until firm to the touch. Cool for 5 mins in the tin, then turn out and cool on a wire rack. 9 To serve, set on an ovenproof serving plate and wrap in foil. Reheat in a moderate oven for 10-15 mins. Serve warm, cut into thin wedges, adding cream or ice-cream to make a delicious pudding.

7 Using a clean whisk, beat the egg whites until stiff, then fold into the cake mix in two batches, gently cutting

Joanna best known for her roles in the British television series The New Avengers, Sapphire and Steel, Absolutely Fabulous and Sensitive Skin. She is also a former model, a human rights activist (best known for her support for Gurkhas, the exiled Tibetan people and government and Prospect Burma, a charity that offers grants to Burmese students, for whom she broadcast the BBC Radio 4 charity appeal in 2001, and an animal welfare activist. She is also a Fellow of the Royal Geographical Society. 228

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LEMON DRIZZLE CAKE . . . Southamptons’ 787th mayor Liz Mizon, shares one of her favourite party recipes - Lemon Drizzle Cake, great on it’s own, better with ice cream. INGREDIENTS 4oz butter, room temp 6oz self raising flour 6oz caster sugar 2 eggs zest of lemon 4 tbsp milk - if needed Juice of one lemon 3 tbsp icing sugar 1 Using a hand mixer mix all ingredients except lemon juice and icing sugar, for 3 minutes. 2 Pour into greased and lined 2lb loaf or cake tin. 3 Cook for 40-50 minutes , regular gas mark 4/180ºC. 4 Heat together juice and icing sugar.

When the cake is cooked pour the lemon juice over. Leave to cool. 5

Turn out of tin when cold.

7 Can be served with ice cream as a dessert but is wonderful eaten fresh by itself.

The new mayor of Southampton took up the chains of office on Wednesday 13th May 2009. Liberal Democrat councillor Liz Mizon, became the city’s 787th mayor, she said she wanted to give 18year-olds an opportunity to celebrate their “biggest right of passage”. Cllr Mizon, a former teacher and sometime travel writer, said she will use her role to strengthen communities within the city and encourage residents to be a “good neighbour”. Liz first came to Southampton from Lancashire in 1967 as a teacher at Weston Park Junior School. 229

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DIVINE RICH CHOCOLATE CAKE . . . TV chef, author and journalist Rachel Allen shares one of her favourite party cake recipes - Divine Rich Chocolate Cake. INGREDIENTS 1 dsp melted butter, for greasing the tin 150g / 5oz dark chocolate, chopped 125g / 4 and 1/2oz butter 150g / 5oz caster sugar 3 eggs, whisked to break up 50g / 2oz plain flour (or ground almonds) For the Chocolate Glaze: 110g / 4oz dark chocolate, chopped 2 tbsp milk 50g / 2oz butter

1 Preheat the oven to 160â&#x20AC;&#x2122;C. Butter the sides of a 20cm cake tin (or spring form tin) and line the bottom with greaseproof paper.

Place the chocolate, butter, and sugar in a bowl sitting over a saucepan of simmering water, and melt. 2

3 Stir until smooth, then beat in the eggs, and fold in the sifted flour (or ground almonds). 4 Pour the mixture into the cake tin and bake for 40-50 mins until the centre is just set; allow to cool in the tin.

To make the Chocolate Glaze: 1 Melt all the ingredients together and stir until smooth, allow to cool a little until it has thickened slightly (about 10 mins) but do not place in the fridge as it will lose itâ&#x20AC;&#x2122;s glossy sheen.

2 Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides.

It is very easy to make and it keeps really well for days and days ... As it is so rich this size cake would feed up to 8 people. If you prefer, you can dust the top of the cake with cocoa powder, or icing sugar, instead of the chocolate glaze. This also works very well using ground almonds instead of the flour for a non-wheat version; using ground almonds gives the cake a slightly more dense (in a nice way) texture. 230

Rachel is the author of four bestselling cookery books, which include Rachel's Favourite Food at Home and Rachel's Food for Living. Her extremely popular television series for RTE and the BBC have been broadcast internationally and she frequently appears on BBC's Saturday Kitchen. Her charming manner and effortless style make her a delight to watch. Rachel is columnist and contributor to a number of Irish publications, including the The Sunday Tribune magazine, and is often featured in articles and interviews in the media. Rachel's style of cooking is above all practical - simple but delicious food, ideal for family and friends. Her influences are both regional and global.

PA R T Y S EC T I O N - D e s s e r t s

APRICOT FRUIT CAKE . . . Trumpet Player for Rufus Stone and The Motown Tour Jan Zawada, shares his mother’s recipe for Apricot Fruit Cake. INGREDIENTS 4oz soft margarine 2 large eggs 4oz soft brown sugar 7 1/2 oz (210 grams) can of apricots drained/chopped 8oz mixed dried fruit 7oz self raising flour 1/2 tsp baking powder 1/2 tsp of almond essence Jan is the trumpet player in the 'Horn Section' of the legendary Rufus Stone a fabulous R&B Soul Band who have been around since 1984 and are based in Southampton. Jan uses a Taylor Chicago Custom Trumpet & Phat Boy Flugel Horn with custom mouthpieces.

1 Mix all the ingredients together and put mixture in a 7” lined cake tin. 2 Bake in the oven 160ºC / gas mark 3 for 2 hours.

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THE DOLLY ROCKERS S'MORE . . . Sophie King from the ‘Dolly Rockers’ shares her version of the traditional nighttime campfire treat ‘S’more’ popular in the United States and Canada. INGREDIENTS Marsh Mellows Dairy Milk Chocolate Digestive or plain biscuits

Put a few marshmallows and a couple of chunks of dairy milk chocolate in between two biscuits, put in the microwave for 20 seconds, allow to cool before attempting to eat - YUM!

The Dolly Rockers are a English girl group from London, Leeds and Manchester. The group currently consists of Sophie King, Danielle Owen and Brooke Challinor. They first became known when they competed in UK talent show The X Factor in 2006, and in 2009 the group received an unexpected amount of airplay with one of their songs and became instant celebrities, receiving coverage in British tabloids, they have described themselves as "the pop equivalent of Marmite."

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COCONUT CUPCAKES . . . Ex Botley student Megan Jones, shares one of her favourite party recipes - Coconut Cupcakes. INGREDIENTS 40g (2oz) desiccated coconut 175g (6oz) icing sugar 200g (7oz) plain flour 1 tablespoon baking powder 3 tbsp ground almonds 115g (4oz) melted butter 5 egg whites 12 cherries For the Topping: 150g (5oz) butter - softened 250g (9oz) icing sugar 1 tsp vanilla essence 2 tsp hot water Food colouring Desiccated coconut to decorate the cakes Extras you will need: A bun tin Paper cases

1 Pre-heat oven to 190ยบC / 375ยบF / gas mark 5. 2 Put paper cases in the bun tin. 3 Combine the coconut, icing, sugar, flour, baking powder and ground almonds in a large bowl. 4 Stir in the melted butter. Stir in the egg whites until well combined. 5 Use a teaspoon to transfer the mixture to the paper cases. Bake the cupcakes for 12-15 mins. Leave them to cool on a wire rack. 6 For the topping, beat together the butter and

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icing sugar. Once well mixed, add the vanilla, food colouring and water. Beat until smooth and creamy. 7 Swirl the topping over your cupcakes then sprinkle on the desiccated coconut. 8 Finish with a cherry on the top.

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MAPLE AND PECAN CUPCAKES . . . NEW Reception, student Zach Boyes shares his Maple and Pecan Cupcake recipe and says “These are my Daddy's favourite cakes”. INGREDIENTS Makes 12 115g butter at room temperature 50g soft brown sugar 160ml maple syrup 2 eggs 115g self raising flour 60g pecan nuts, roughly chopped To Decorate 60g caster sugar 12 pecan nut halves 50g butter, at room temperature 3 tbsp maple syrup 145g icing sugar, sifted A 12 hole cup cake tin

Preheat the oven to 180ºC (350ºF) Gas 4, line the cake tin with paper cases.

The Cakes 1 Beat the butter and sugar together into a bowl until creamy, then beat in the maple syrup. 2 Beat in the eggs, one at a time, then sift the flour into the mixture and fold in. 3 Fold in the nuts, then spoon the mixture into the paper cases. 4 Bake for about 17 mins, until risen and golden. Transfer to a wire rack to cool.

Caramelized Pecans 1 Put the caster sugar in a saucepan and add 2 tablespoons of water. 2 Heat gently, stirring, until the sugar melts and dissolves.

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3 Increase the heat and boil for about 6 mins until it turns pale gold colour. 4 Spread the nuts out onto a sheet of greaseproof paper and spoon a little of the caramel to cover each nut individually. Leave to cool.

To Decorate 1 Beat the butter, maple syrup and icing sugar together in a bowl until pale and fluffy. 2 Add a dollop of the icing on top of each cake. Top each cake with a caramelized pecan.

If you want to make these cakes on a budget replace the maple syrup with golden syrup, they are just as good.

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LAVENDER AND CHOCOLATE MERINGUES . . . British TV presenter, actress and model Josephine Kime shares her favourite sweet treat created by the very talented chef, Nick Fu. They are simple to make and look beautiful - Lavender and Chocolate Meringues! INGREDIENTS 160g egg white (approximately 4 large eggs) 225g caster sugar 1 tsp cornflour 1 heaped tsp cocoa powder Pinch of lavender buds 1

Set the oven to 145ยบC.

2 In a heat proof bowl beat egg whites and caster sugar until combined and set over a pan of simmering water. 3 Stir until sugar crystals have melted. 4 Beat the mixture in a food mixer fitted with a balloon whisk at high speed for about 5 mins, until you have a stiff, thick glossy meringue (if you are doing this by hand it will take considerably longer). 5 Beat in the cornflour and lavender buds and gently fold in the cocoa powder.

Josephine fronted the six part series Hot Hotels for ITV, a lifestyle series focusing on luxury hotels. This involved interviews and activities and saw Josephine take part in quad biking, golf, a cooking lesson with Rosemary Shrager, off road driving and clay pigeon shooting. She stars in the ITV interactive video "Help Turtle Get It On" for the US HBO series Entourage, where she plays an American model. Josephine has modelled since the age of 14 after being scouted at The Clothes Show Live in Birmingham and has worked for a number of designers and photographers.

6 Spoon the mixture onto a baking tray lined with a silicon baking sheet (grease proof paper will not do) in four heaped mounds, allow space for the meringues to expand and bake for about 2 hours. 7 Perfect served with mascapone cheese or whipped cream!

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APRICOT AND CHOCOLATE SQUARES . . . Ex Botley student Molly Westlake, shares one of her favourite party recipes - Apricot and Chocolate Squares. INGREDIENTS 150g rolled oats 50g rice crispies 50g chocolate chips 100g chopped dried apricots 100g unsalted butter 175g golden syrup

other ingredients. Press the mixture into a shallow container and store in the fridge. Cut into squares and keep in the fridge until ready to serve.

1 Mix the oats, crispies, chocolate chips and dried apricots in a mixing bowl. 2 Put the melted butter and syrup in a saucepan and heat gently. Once melted, tip into the mixing bowl with the

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VANILLA CUP CAKES . . . Olympic gold medalist freestyle swimmer Rebecca Adlington, OBE shares her recipe for Vanilla Cup Cakes. INGREDIENTS For the Cakes: 250g unsalted butter, softened 250g caster sugar 4 eggs 1 tsp natural vanilla extract 185g self-raising flour 60g plain flour 185ml milk For the Icing: 250g white chocolate chips 300ml soured cream Raspberries or sweets, to decorate

For the Cakes 1 Preheat the oven to 180ยบC /gas 4. Grease a 12-hole 125ml non-stick muffin tray. 2 Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.

2 Once the chocolate has melted stir until smooth and remove from the heat to cool slightly. Gently beat in the sour cream until you have a thick creamy icing. 3 Spread the cooled cakes with the icing and top with raspberries or sweets.

Rebecca won two gold medals at the 2008 Olympic Games in the 400 m and 800 m, breaking the 19 year-old world record of Janet Evans in the 800 m final. Adlington is Britain's first Olympic swimming champion since 1988, the first British swimmer to win two Olympic gold medals since 1908 and Great Britain's most successful Olympic swimmer in 100 years. In the heats of the 400 m freestyle, she broke the Commonwealth record with a time of 4:02.24. On 11 August 2008 she won an Olympic gold medal in the same event, with a time of 4:03.22, beating Katie Hoff of the United States in the last 20 m. She was the first woman to win swimming gold for Great Britain since Anita Lonsbrough in 1960. She was the first British swimmer to win more than one gold medal at a single Olympic Games since Henry Taylor won three in 1908.

3 Divide the mixture between the muffin holes then bake for 20 mins. 4 Remove from the oven and leave to sit for 10 mins in the tin. Turn the cakes out onto a wire rack to cool.

In November 2008, Adlington was named as the Sports Journalists' Association of Great Britain's Sportswoman of the Year, receiving her trophy at a ceremony in the City of London from HRH The Princess Royal, herself a former winner of that award.

For the Icing 1 While the cakes are cooling put the white chocolate in a bowl over gently simmering water. 237

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CAPPUCCINO CUPCAKES . . . Actress and former singer Patsy Kensit presents one of her favourite recipes - Cappuccino Cupcakes. INGREDIENTS preparation time: 20 mins Cooking time: 25mins Makes 24 cakes 250g unsalted butter, softened 250g caster sugar 4 large eggs 50ml espresso or strong coffee 250g self raising flour 1 tsp of baking powder 25g cocoa powder For the Frosting: 250g unsalted butter, softened 425g icing sugar 2 tsp of vanilla extract A couple of squares of dark chocolate

1 Preheat the oven to 180ºC/Fan 160ºC/Gas 4. 2 Beat the butter with the sugar either by hand or in an electric mixer, until really pale and fluffy. 3 Add the eggs one at a time, beating well between

each addition. Don't worry if the mixture curdles it will all come together once you have added the flour. 4 Add the coffee and then gently stir in the flour, baking powder and cocoa powder. 5 Line a muffin tray with paper cake cases and spoon the mixture into the cases about 3/4 full. Bake them in the oven for 20-25 mins until firm to the touch. Leave to cool on a wire rack.

To make the Frosting: 1 Beat the butter and icing sugar either by hand or in an electric mixer until really light and fluffy. Beat in the vanilla extract. 2 Either spoon or pipe the mixture onto the cupcakes and finish with finely grated chocolate.

These cakes are best eaten on the day they are made, but can be frozen, iced or un-iced, for a couple of months.

At the age of four, Patsy appeared in a television advert for Birds Eye frozen peas. In 1972, she had her first role in the film For the Love of Ada. In 1985 Patsy led a dual career as the lead singer of the band Eighth Wonder and an actress. The bands only UK top 10 hit was "I'm Not Scared", which was written and produced by the Pet Shop Boys. The song appeared in the 1989 film Lethal Weapon 2, in which Patsy, played Rika van den Haas, a South African consulate secretary with whom cop Martin Riggs (played by Mel Gibson) falls in love. In 2004, Patsy joined the cast of British soap opera Emmerdale, playing the character Sadie King, and also regularly featured in the third series of Channel 4's Bo' Selecta! and its 2005 spin-off series A Bear's Tail. Kensit's success as the soap super-bitch and in a popular comedy brought her back to the attention of the British public. She has played ward sister Faye Morton in the BBC One medical drama series Holby City since October 2006. Patsy’s father was an associate of the notorious London gangsters the Kray twins. Nicknamed "Jimmy the Dip", he was also reportedly an associate of the rival Richardsons, running long firms for the gang. Her paternal grandfather was a robber and counterfeiter, and her brother's godfather was Reggie Kray.

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TRIPLE TREAT CHOCOLATE MUFFINS . . . Year 5, Class JC student Amy Holliday shares one of her favourites - Triple Treat Chocolate Muffins. INGREDIENTS 90g butter 375g self-raising flour 50g cocoa 165g castor sugar 1 egg 330ml milk 130g chopped white chocolate 90g chopped milk chocolate 1 Place muffin cases into a twelve hole muffin tin.

3 Spoon mixture into prepared tin.

2 Combine all ingredients in a large bowl, stir with a metal spoon until combined.

4 Bake in oven at 180ºC/gas mark 5, for about 25 mins. Turn onto wire rack to cool.

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ECCLES CAKES . . . Celebrity chef Heston Blumenthal, OBE presents Eccles Cakes. They have been made and sold in the town of Eccles near Manchester since 1793 and possibly long before that. Traditionally served with Lancashire cheese, they go extremely well with Stilton too. This recipe makes 16 mini Eccles cakes and plenty of potted stilton to slather on top of them. INGREDIENTS Eccles Cakes 100g unsalted butter 150g caster sugar 200g currants 25g red wine vinegar 5g mixed spice 500g puff pastry Egg wash (1 egg yolk beaten with 2 tsp milk) Potted Stilton 100g Stilton cheese 35g mascarpone 90g butter 3.5g salt 55g water 3.5g sherry vinegar 30g Pedro Ximenez sherry 1 Melt the butter in a saucepan, add the sugar and heat until the mixture begins to bubble. Remove the pan from the heat and stir in the currants, vinegar and mixed spice. Allow to cool slightly.

Roll out the pastry on a cold surface to 3mm thick. Cut out circles using a 9cm pastry ring and brush the circles with egg wash. 2

3 Place a little filling in the centre of the circles and fold in the pastry to cover the filling. Press together to seal then turn each cake over and slash the top with a knife 3 times.

Photograph © Nigel Haworth's Obsession Cookbook, 2010. Photography by Myburgh du Plessis. Available from www.yeschefmagazine.com

4 Rest for at least 30 mins in the fridge then brush the surface with egg wash again and bake at 200ºC, gas mark 6 for 20 to 25 mins.

Potted Stilton 1 Put the Stilton, mascarpone, butter and salt into a bowl and blitz with a hand-held blender until it becomes a smooth and homogenous mixture. 2 Gently warm the water and sherry vinegar together then slowly add this mixture to the cheese. Pour in the PX sherry and mix carefully.

Decant into small ramekins and put in the fridge to set. Take the ramekins out of the fridge 10 minutes before serving with the Eccles cakes. 3

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Heston Blumenthal, OBE is the chef and owner of The Fat Duck, a threeMichelin-starred restaurant in the village of Bray in Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted Best Restaurant in the World by fellow chefs in 2005. Since then he has been a perennial runner-up to Ferran Adrià of El Bulli in the world rankings. Heston is famous for his scientific approach and has been described as a culinary alchemist for his innovative style of cooking.

PA R T Y S EC T I O N - D e s s e r t s

PEPPERMINT CREAMS . . . Year 3, Class CG student Charlotte Newman presents one of her favourite party recipes. INGREDIENTS 1 egg white 350g white icing sugar 3 drops peppermint essence Food colouring (optional) 1 Whisk the egg white until frothy. Sieve the icing sugar into the egg white and mix well. Then add the peppermint essence and mix.

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2 Put some icing sugar into your hands and roll a teaspoon sized amount of mixture. Place on a lined baking tray and press down with a fork.

3 Place in fridge for an hour until firm. Store in an airtight container.

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COCONUT ICE . . . Year 1, Class ST student Jamie Newman shares one of his favourite party recipes - Coconut Ice. INGREDIENTS 340g desiccated coconut 340g icing sugar (sifted) 397g tin of condensed milk Drop of food colouring

1 Pour condensed milk into a bowl and add the icing sugar. Beat together, then add the coconut and mix well. 2 Split the mixture into 2 bowls equally and add food colouring of your choice to one half and mix well. 3 Line a baking sheet and press out evenly one colour. Next place the second half on the mixture on top evenly. 4 Set in fridge for an hour or 2. Turn out and cut into pieces and place in an airtight container.

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TIDDY OGGY . . . Year 4, Class JW student Jake Butt shares one of his favourite party recipes. “These Somerset apple pasties are great to serve as party

canapés.., but I prefer them made full size, traditional shape pasty!” INGREDIENTS For the Pastry: 100g lard 100g butter 450g plain flour Pinch of salt 6 tbsp iced water For the Filling: 1 medium cooking apple such as Bramley Knob of butter 1 onion finely chopped 50g celery, finely chopped 225g pork mince 1-2 tbsp chopped parsley 2 tbsp grated mature Cheddar cheese 4 tbsp toasted breadcrumbs 1 free range egg, beaten Salt and freshly ground pepper

1 Put the lard, butter, flour and salt into a food processor and whiz until the mixture resembles breadcrumbs. Gradually add iced water, a very little at a time, until the mixture just comes together into a ball. Remove the dough from the food processor, wrap in cling film and leave to rest in the refrigerator for 30 mins. 2 Peel, core and finely chop the apple. Melt the butter in a small saucepan over a medium heat and fry the onion, celery and apple until the onion is soft and translucent. Transfer to a bowl. Put the mince in the same pan and fry it in its own fat, stirring frequently,

until lightly browned. Add to the onion with the parsley, season well with salt and pepper and stir well. Allow to cool, then chill in the refrigerator until needed. 3 Pre heat the oven to l8OºC/35OºF/gas mark 4. Remove the pastry from the refrigerator and allow it to come almost back to room temperature (this helps to avoid cracking). Roll out the pastry on a floured work surface and cut into 7cm rounds. 4 Place a spoonful of the mince mixture into the centre of each pastry round, brush the edges with water, then pull up the sides and press together, leaving a hole at the top. Fill the holes with the cheese and top with

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breadcrumbs. Brush each of the pastries with a little beaten egg to glaze. 5 Place the Tiddy Oggys on a baking tray and bake in the oven for 30mins until the pastry is cooked and golden. Serve warm or cold with crab apple jelly and apple chutney.

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FROZEN DRIED FRUITS, NUTS IN NOUGATINE PARFAIT . . . Celebrity chef Franck Pontais shares one of his favourite party recipes Frozen Dried Fruits and Nuts in Nougatine Parfait. INGREDIENTS Preparation time: 25 mins Chilling time: Freeze overnight Serves 8 180g sugar 8 egg yolks 200ml double cream 70g mixed peel 70g french glacé cherry 70g dried apricots 35g pistachio 100ml water 80g flaked almonds

1 Make a clear caramel with water and sugar, remove at 110ºC. 2 Using a food mixer, whisk egg yolk until foamy and then pour slowly on top of the caramel (this action cooks the eggs) continue to whisk until cool. 3 Whisk the double cream by hand, until firm and add to the mix. 4 Roughly chop the fruit and nuts and mix well into the cream and egg mixture. 5 Fold gently as you do not want to remove the air that you have generated. Pour into a lined terrine mould, tap gently on the table to eliminate the air bubbles and freeze over night.

Advice As this is frozen I always make a large batch of it to keep in reserve. Allow a little

longer to set if you are using a shallow terrine. Serving Suggestion Serve with cherry biscotti. Variation You could adapt this recipe for many flavours for instance rum and sultana or honey and cranberry. 244

Franck Pontais with the first book ‘IN AT THE DEEP END’, in which he presented Layered Thyme and Lavender Mousse - pg. 164

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PECAN LOVE . . . Latin popstar Paloma shares one of her favourite party recipes - Pecan Love. INGREDIENTS 1 lb of pecan nuts (non salty) Condensed milk (1 or 2 cans) Sugar

1 Blend pecans until nicely chopped. (blender). 2 Once chopped, put them in a bowl along with the whole can of condensed milk (make sure you put condensed milk can into hot water before hand to make it smoother) mix pecans and condensed milk together.

4 Then with your hands make round balls (size at your choice) of the pecan/ condensed milk substance.

Once the balls are done, roll the balls onto sugar for the finishing touch. 5

3 Let it sit for about an hour to harden.

Paloma is a singer, songwriter and actress. Born and raised in Los Angeles, California and is of Mexican and Cuban descent. Since the age of 10 Paloma has toured the globe with LA Salsa Kids and become an established artist in her own right having a huge amount of chart success. Her style consists of variety of sounds from Dance, Pop, R&B, and of course Latin to give it that unique edge. Her style of music is just fun and upbeat music that anyone can dance to. She expresses herself with style and finesse. Recently Paloma made her professional film debut on the big screen playing the lead supporting role as 'Tatiana' in Villa Media Productions an independent film featuring Alondra Smiles winner of the prestigious International Family Film Festival Directors Gold Award. This girl is explosive and exciting! Paloma was also the face of Disney in 2008.

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CHOCOLATE BROWNIES . . . Property developer and tv presenter Sarah Beeny shares a favourite party recipe - Chocolate Brownies. INGREDIENTS 4oz melted butter 10oz caster sugar 2 eggs 1 tsp vanilla essence 4oz plain flour 5 tbsp cocoa

3 Mix eggs together then pour into the mixture, add melted butter and stir. 4 Pour mixture into an 8” springform cake tin with loose base (well greased) put into the oven for about 30 mins.

1 Preheated oven to 170ºC, gas mark 3.

Sarah Lucinda Beeny (born 9 January 1972) is best known for presenting the Channel 4 property shows Property Ladder, Streets Ahead and Britain’s Best Homes. She has appeared on the Five motoring show, Fifth Gear, where she raced Jason Plato in an articulated lorry around a course. Beeny has also appeared on Gordon Ramsay's The F-Word, as she offered up her garden for Gordon's sheep to feed on.

2 Sieve flour and cocoa into a bowl, then add the sugar.

She regularly appears on television and is a friend of DJ Christian O' Connell. She has also appeared on Bob the Builder alongside Dermot O'Leary, on which she estimated the value of Bob the Builder's house to be "Two Bob". Sarah writes a weekly column for the Mail on Sunday.

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PA R T Y S EC T I O N - D e s s e r t s

PEANUT BLOSSOM COOKIES . . . Nashville country artist Casey Thompson shares one of her favourite party recipes - Peanut Blossom Cookies, make about 4 dozen. INGREDIENTS 1/2 cup (113 grams) unsalted butter, room temperature 3/4 cup (185 grams) peanut butter (smooth or crunchy) 1/3 cup (70 grams) light brown sugar 1/3 cup (65 grams) granulated white sugar 1 large egg 1 tsp pure vanilla extract 2 tbsp milk 1 1/2 cups (210 grams) all purpose flour 1 tsp baking soda 1/2 tsp salt Coating: 1/3 cup (65 grams) granulated white sugar Garnish: 48 milk chocolate Kisses, unwrapped 1 Line three baking sheets with parchment paper. 2 In the bowl mix cream the butter. Add the peanut butter and sugars and beat until fluffy. Add the egg and vanilla extract and beat to combine. Beat in the milk. 3 In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls. 4 Preheat oven to 375ºF (190ºC) and place rack in the center of the oven.

5 Roll the batter into 1 inch round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart. 6 Bake the cookies for about 8 to 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the centre of each cookie, pressing down until the cookie just starts to crack.

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Casey Thompson is a seasoned performer who's talent had taken her around the world. Casey had the honor of performing on the NBC Today show for eight weeks after being hand picked by Warner Brothers executives as one of "America's Next Singing Sensations."

Casey has recently teamed up with former Van Halen frontman, Mitch Malloy. Together Casey and Mitch are the hottest up-and-coming country Duo “South of Eden”.

PA R T Y S EC T I O N - D e s s e r t s

STICKYFIED GOO-GOOS . . . Cool Camping author Jonathan Knight shares a party favourite Stickyfied Goo-Goos, crazy name, crazy recipe. Seriously, the sugar buzz off these bad boys is enough to give you hairy palms. INGREDIENTS Serves 8–10 1 pack of butter toffees 1 pack of marshmallows 100g butter 3 handfuls puffed rice 1 Put the butter, toffees and marshmallows in a pan over a low to medium heat. 2 Stir regularly until you have a scary-looking, sticky mass. Pour in the puffed rice and mix together. 3 Using a wet spoon, dollop the goo by the spoonful into paper cases. Let them set in the refrigerator or coolbox and store in an airtight container. Don’t stack them on top of each other, else it’ll just turn into an unsightly mess. 4 When they are set you can eat, enjoy, run around a field whooping etc…

Recipe taken from the Cool Camping Cookbook (Punk Publishing; £12.95). For more information on the Cool Camping guidebooks and the Cool Camping Cookbook, visit www.coolcamping.co.uk 248

INDEX APPETIZERS ARTICHOKE DIP, Patrick Muldoon.......................................pg 79 BANG BANG CHICKEN CROUSTADES, PARTY CANAPE’S, Caroline Bretherton ...............pg 90 BOMBAY TOAST, PARTY SNACKS, Tony Singh ............................................pg 85 CALIFORNIA ROLLS, Cunard, Queen Mary 2 .......................pg 104 CARAMELISED AND ROASTED TOMATO TARTS, Tessa Bramley ...........................pg 88 CHEESE SNITCH, Zoë Wanamaker.......................................pg 121 CHEESEY PEOPLE BISCUITS, Silvana Franco.......................................pg 84

BOLOGNESE STUFFED PEPPERS, Loyd Grossman.....................................pg 113 KEEMA CURRY, Pat Chapman .......................................pg 154 MEATLOAF, Jonathan Phang...................................pg 159 SEARED BEEF, MANGETOUT AND SESAME SALAD, Cook Academy ............................pg 156 SPAGHETTI BOLOGNESE TOMMY’S STYLE!, Tommy Walsh.......................................pg 155 STEAK AU POIVRE, Peter Waterfield.....................................pg 158 TRADITIONAL SOUTH AFRICAN BOBOTIE, Rovos Rail ............................................pg 114

COOL CUCUMBER AND YOGURT, CLODAGH’S DIP RECIPES, Clodagh McKenna..............pg 80

BISCUITS

GOATS CHEESE AND RED ONION TARTS, Botley Student Lennon Payne ...............pg 87

ALMOND CHRISTMAS TREE BISCUITS, Botley Student Bradley Barrett............pg 66

JUMBO CHEESE STRAWS, Dave Myers and Si King (Hairy Bikers)...........................pg 83

CHEESEY PEOPLE BISCUITS, Silvana Franco.......................................pg 84

MINI CARAMELISED BALSAMIC TARTS, Botley Student Laura Holliday ..............pg 86

CHRISTMAS STAINED GLASS WINDOW BISCUITS, Botley Student Amelia Payne ..pg 67

ROASTED AUBERGINE, CLODAGH’S DIP RECIPES, Clodagh McKenna.....................pg 80

CHOCOLATE BROWNIE, Mark Hill ........pg 69

ROASTED RED PEPPER HUMMUS, CLODAGH’S DIP RECIPES, Clodagh McKenna..............pg 80

GINGERBREAD TREE DECORATIONS, FESTIVE NIBBLES, Alan Coxon.............................pg 73

SALMON BITES, Botley Student Clara Butt .......................pg 108

PEANUT BLOSSOM COOKIES, Casey Thompson..................................pg 247

SAVOURY PARTY POP CORN, FESTIVE NIBBLES, Alan Coxon.............................pg 72

ROSE’S FESTIVE COOKIES, Rose Harissa ............................................pg 63

STUFFED DATES WITH CHEESE SELECTION, Phil Vickery ..........................................pg 82

TRADITIONAL SCOTTISH SHORTBREAD, FESTIVE NIBBLES, Alan Coxon ..............pg 72

GINGERBREAD MEN, James Martin .........pg 62

TILLI’S ‘STICKY RED ONION HOUMOUS’, Jess and Laura Tilli..................................pg 78 VODKA AND BEETROOT CURED SALMON, PARTY CANAPE’S, Caroline Bretherton ...pg 90

CAKES AND BREADS

VOL AU VENTS, Botley Student Natasha Coe .................pg 89

APRICOT AND CHOCOLATE SQUARES, Ex Botley Student Molly Westlake ......pg 236 APRICOT COURONNE, Paul Hollywood.....................................pg 52

BEEF

APRICOT FRUIT CAKE, Jan Zawada ........................................pg 231

BEEF FILLET A LA FERGIE, Red Devils Kitchen Episode 4, Sir Alex Ferguson..................pg 188

BANANA CAKE, Botley Student Esmé Atkinson ...............pg 226

BEEF WELLINGTON, Botley Teacher Caroline Grist ................pg 12

CAPPUCCINO CUPCAKES, Patsy Kensit............................................pg 238 249

INDEX CHOCOLATE BROWNIES, Sarah Beeny .......................................pg 246 CHOCOLATE AND CHRISTMAS FRUIT FRIDGE CAKE, Antony Worrall Thompson..............pg 56 CHOCOLATE COBWEB CAKE, Botley Student Briony Potter.................pg 227 CHOCOLATE ORANGE CAKE, Joanna Lumley ....................................pg 228 CHOCOLATE YULE LOG, Ex Botley Student Tamsin Wilcock ........pg 57 CHRISTMAS FAIRY CAKES, Sally Gunnell ........................................pg 70 COCONUT CUPCAKES, EX Botley Student Megan Jones.......................................pg 233 CROWN OF KINGS CAKE, Blue Peter.............................................pg 60 DIVINE RICH CHOCOLATE CAKE, Rachel Allen........................................pg 230 ECCLES CAKES, Heston Blumenthal .................................pg 240 FESTIVE CHOCOLATE FUDGE BROWNIES, Botley Students Sophie & Emma Plane ...pg 64 FESTIVE CHOCOLATE BROWNIES, Botley Students Evie and Maya Boyes ....pg 65 HAZELNUT BROWN BUTTER CAKE WITH CHOCOLATE GLAZE AND CARAMEL ICE CREAM, Suzanne Goin ...........................pg 61

CHEESE CHEESE SNITCH, Zoë Wanamaker.......................................pg 121 CHEESEY PEOPLE BISCUITS, Silvana Franco.......................................pg 84 CHOCOLATE AND BAILEYS CHEESECAKE, Botley Student Grace Latter.................pg 46 MACARONI CHEESE, Kele Le Roc .........................................pg 177 RASPBERRY AND WHITE CHOCOLATE CHEESECAKE, Botley Teacher Joe Cooil...pg 197 RICOTTA CHEESE CAKE, Theo Randall ..........................................pg 196 SWIRLY CHOCOLATE CHEESECAKE, James Hickman ...............................pg 198

CHICKEN BRESSE CHICKEN WITH CARAMELIZED GARLIC AND FOIE GRAS SAUCE, CRÊPES VONNASSIENNES, Georges Blanc.........pg 138 CHICKEN WITH CHERRIES, Carme Ruscalleda ................................pg 151 CHICKEN LIVER MASALA, Tony Singh...........................................pg 143

HONEY MADELEINES, James Martin........pg 62

CHICKEN RISOTTO STUFFED WITH MUSHROOMS AND SUN DRIED TOMATOS, Red Devils Kitchen Episode 3, Bryan Robson ...........pg 186

LA POMPE DES ROIS, Carol Drinkwater ..................................pg 55

CHICKEN SKEWERS WITH PEANUT SAUCE, Gary Rhodes .......................................pg 109

LAVENDER AND CHOCOLATE MERINGUES, Josephine Kime...................................pg 235

CHICKEN STIR FRY NOODLES, Michelle Gayle ........................................pg 146

LEMON DRIZZLE CAKE, Liz Mizon ............................................pg 229

CHORIZO AND CHICKEN CASSEROLE, David Tennant......................................pg 150

MAPLE AND PECAN CUPCAKES, Botley Student Zach Boyes .................pg 234

CHOW MEIN, Ken Hom..................................................pg 148

PAN SPEZIALE (Spiced Christmas cake from Bologna), Ruth Rogers and Rose Gray ....pg 58

GOAN CHICKEN, Tony Singh...........................................pg 142

SPICED PUMPKIN CAKE WITH COCONUT CUSTARD, Ainsley Harriott .................pg 223

HOT SPICY CARIBBEAN WINGS, Trish Adudu .............................................pg 110

THE DOLLY ROCKERS S’MORE, Sophie King ............................................pg 232

LIME AND CHILLI CHICKEN, Tom Westbrook .......................................pg 137

TRIPLE TREAT CHOCOLATE MUFFINS, Botley Student Amy Holliday ..............pg 239

MABLES CLAY POT CHICKEN, F WORD WINNERS, Sweet Mandarin....................pg 147

VANILLA CUP CAKES, Rebecca Adlington ..............................pg 237

MOROCCAN CHICKEN TAGINE, Rick Stein............................................pg 144 250

Coe and Coe Freelance Graphical Designer

Freelance Graphical Designer

Offering both Macintosh & PC designed artwork from concept to completion rly Low Hou te Design Ra

Corporate Identity • Advertising

• Point of Sale • Brochures • Books • Leaflets • Catalogues • Calendars • Flyers • Newsletters • MiniDV to DVD • Magazines • Stationery • Web Creation • Digital Photography • Plans & Visuals

I would like to wish Botley School every succ ess with their second Book!

Mobile: 0775 191 9032

Disco for Chaunts rities

Coe and Coe 79 High Street BOTLEY Office: 01489 796136 Mobile: 0775 191 9032

www.coeandcoe.co.uk 251

“

Design, taking the whole project from initial brief to final page layout

”

I have been in the Graphics and Reproduction Industry for the last 25 years, working for a variety of companies including B&Q and Allders International.

Working from concept paper layouts, to computer page manipulation, to running out film and matchprints, I have gained hands-on working knowledge of the whole process from initial design to finished product. I can offer graphic design on both Macintosh and PC computers, or visuals and plans on the drawing board - basically what ever your requirements I can accommodate. Coe and Coe emphasise in high quality design, servicing customers in a professional, efficient manner. Partnering with reputable printers and suppliers, thus having the confidence in the finished product and services on offer.

INDEX MRS WESTLAKE’S CHICKEN TIKKA MEAL FOR 4, Botley Teacher Gill Westlake ....pg 149

CHOCOLATE STUFF, Kim Wilde ............................................pg 194

ROASTED CHICKEN WITH MUSHROOM STUFFING, Eric Ripert .........................pg 141

CHRISTMAS BAKED ALASKA, Paul Heathcote .....................................pg 48

ROAST CHICKEN WITH HERB BUTTER AND WINTER VEGETABLES, Jun Tanaka ...........pg 10

CHRISTMAS ICE-CREAM PLUM PUDDING, Luke Mangan ........................................pg 49

SIZZLING SUMMER TORTILLA WRAPS, Leon Mitchell.......................................pg 145

CHRISTMAS PUDDING SOUFFLÉS, Nick Nairn ................................................pg 35

TARRAGON CHICKEN WITH WHITE WINE AND CREAM, BeBe Vox ...................................pg 136

CLEMENTINE AND CRANBERRY CLAFOUTIS, Jun Tanaka .............................................pg 204

THAI GREEN CURRY, Linda Lusardi ......................................pg 140

COFFEE PAVLOVA, Wendi Peters.............pg 53

DESSERTS PEAR, ALMOND AND STILTON TART, Peter Gordon .........................................pg 224 AMARETTI APPLE TART, Christine Hamilton .............................pg 214 APPLE AND MINCEMEAT PUFFS, Leiths school of food and wine ...........pg 40 APPLE CRUMBLE, Catherine McQueen................................pg 212 BAKED BANOFFEE PIE, Steve Power...........................................pg 208 BANOFFE PIE, Sarah Harding.........................................pg 210 BLACKCURRANT AND PORT JELLY WITH MADELINES AND CHANTILLY CREAM, The Pheasant......................................pg 220 CARAMEL BANANA TART, Sangeeta Bhabra....................................pg 206 CARROT PUDDING, Mark Hill ..............pg 69 CHAMPAGNE SYLLABUB, Steeple Court .........................................pg 218

EASY/CHEAT CHOCOLATE TRIFLE!, Julia Hills ............................................pg 45 GOOEY CHOCOLATE CAKE, Amy Williams ......................................pg 225 HAZELNUT BROWN BUTTER CAKE WITH CHOCOLATE GLAZE AND CARAMEL ICE CREAM, Suzanne Goin ...........................pg 61 ITALIAN TIRAMISU, Red Devils Kitchen Episode 4, Sir Alex Ferguson..................pg 189 JULES' BLINDINGLY BEAUTIFUL BANOFFEE PIE, Juliet Mayne ...............................pg 207 KNICKERBOCKER GLORY, Iwan Thomas ..........................................pg 202 LA GELÉE DE “KUZU” FOURRÉE AUX FRUITS DE SAISON ET MARRONS GLACÉS, Kiyomi Mikuni.......................................pg 211 LEMON RASPBERRY SYLLABUB, Ex Botley Student Stephanie Randelle ..pg 216 LUXURIOUS CHOCOLATE AND ORANGE SOUP, John Benson-Smith ..............................pg 193 MARRONS GLACÉS (Glacéed chestnuts) .........pg 42 MARTHA’S AMAZING APPLE TART, Botley Student Martha Armitage.........pg 213

CHOCOLATE BROWNIE, Mark Hill ........pg 69

MELTING-MIDDLE CHOCOLATE FUDGE PUDDING, Fred Dinenage ........................pg 191

CHOCOLATE AND BAILEYS CHEESECAKE, Botley Student Grace Latter.................pg 46

MILLE FEUILLES OF BERRIES, Red Devils Kitchen Episode 3, Bryan Robson ...........pg 187

CHOCOLATE AND CHRISTMAS FRUIT FRIDGE CAKE, Antony Worrall Thompson..............pg 56

EASY MINCE PIES, Cheryl Baker ........................................pg 39

CHOCOLATE AND CHESTNUT TORTE WITH CHESTNUT CREAM, Gordon Ramsay......pg 43

MINCEMEAT BRAMLEY CARAMEL, Mary Berry ...........................................pg 41

CHOCOLATE FONDANT, Red Devils Kitchen Episode 1, Patrice Evra ...........................pg 183

ORANGE AND GINGER BISCUIT POSSET, Botley Teacher Sian Tomlin ...................pg 219

CHOCOLATE-KAHLUA BANANA DREAM, Marc Weiss (DJ Chef) ............................pg 192

PENGAT PISANG, Vanessa-Mae .....................................pg 205 252

INDEX POMEGRANATE PUDDING, Lesley Waters ..........................................pg 47 PRUNES AND ARMAGNAC TART, Sarah Raven .........................................pg 51 PRUNES IN ARMAGNAC, Sarah Raven ...........................................pg 50 RASPBERRY AND WHITE CHOCOLATE CHEESECAKE, Botley Teacher Joe Cooil...pg 197 RASPBERRY PAVLOVA, Connie Fisher.......................................pg 215 REALLY RHUBARB CRÈME BRULEE, Botley Student Theo Armitage.............pg 221 RICOTTA CHEESE CAKE, Theo Randall ..........................................pg 196 SABAYON OF MIXED BERRIES, Red Devils Kitchen Episode 2, Denis Irwin ..............pg 185

DUCK CONFIT DUCK AND WATERMELON SALAD, Ian Pengelly............................................pg 152 DUCK SPRING ROLLS WITH STRAWBERRY BALSAMIC SAUCE, Bobby Chinn ............pg 111 MAPLE GLAZED WHOLE DUCK WITH SAVOY CABBAGE, Govind Armstrong..................pg 11

DRINKS A WARM TIPPLE, Alan Coxon .................pg 18 CHRISTMAS SNOWBALL, Aled Jones ..........................................pg 76 CYRIL K. COLLINS EGGNOG, Grey Watson .........................................pg 74

SHERRY TRIFLE, Botley School Governor Sara Coe..............................pg 200 ‘SOFT AND GOOEY’ CHOCOLATE PUDS, Suzi Perry................................................pg 44 SPICED PUMPKIN CAKE WITH COCONUT CUSTARD, Ainsley Harriott .................pg 223 SPICED PUMPKIN TART, Gail Porter .........................................pg 222

“SPLASH” OF LEMON PUDDING, Botley Student Poppy-Jay Watkins......pg 199 STICKY TOFFEE PUDDING WITH A BUSHMILLS BUTTERSCOTCH SAUCE, THE ALTERNATIVE CHRISTMAS MENU, Paul Rankin ..............pg 29

EGGS EGGS BENEDICT, Tara Palmer-Tomkinson............................pg 100 KERALA-STYLE EGG CURRY, Celia Brooks Brown.................................pg 172 TORTA CON PATATA, Paul Bunker.........................................pg 180 UGLY CHOCOLATE OMELETTE, Juan Mari Arzak.....................................pg 190

SWIRLY CHOCOLATE CHEESECAKE, James Hickman ...............................pg 198

FISH

THE BOTLEY PUDDING, Botley and Curdridge Local History Society..........pg 37

ANGELS AND PIGLETS, Marco Pierre White ..............................pg 15

THE DORCHESTER’S MINCE PIES, Henry Brosi...........................................pg 38

BAKED SEA BREAM, AS IN THE BALEARICS, Mitch Tonks .........................................pg 133

TIDDY OGGY, Botley Student Jake Butt .......................pg 243 TIRAMISU, Botley Student Charlie Blogg...............pg 201 TWICE BAKED CHRISTMAS PUDDING SOUFFLÉ, BAILEYS AND BRANDY CREAM, Nigel Haworth ......................................pg 36

FILLETS OF BRILL IN A RED WINE SAUCE, Botley Student Isaac Turl....................pg 135 LITTLE CRAB CAKES, Cunard, Queen Mary 2 .......................pg 106 LOBSTER RAVIOLI, Red Devils Kitchen Episode 1, Patrice Evra ...........................pg 182

UGLY CHOCOLATE OMELETTE, Juan Mari Arzak.....................................pg 190

MILLE FEUILLES OF DOVER SOLE, Red Devils Kitchen Episode 2, Denis Irwin ..............pg 184

WARM CHOCOLATE TART WITH VANILLA ICE-CREAM, Rosemary Shrager...........pg 195

MOCHHA CHINGRI MAACHHER MOLAI CURRY, Danny Menezes .......................pg 128

WILD STRAWBERRY AND CHAMPAGNE JELLY, Botley Student Matthew Turl.....pg 54

PEAS AND FRESH TUNA, Gregg Wallace.........................................pg 132 253

INDEX SALADE OF NATIVE LOBSTER, John Williams ......................................pg 127 SALMON BITES, Botley Student Clara Butt .......................pg 108 SALMON AND SAVOY CABBAGE LASAGNE, Gillian McKeith ........................................pg 131 SALMON EN CROUTE, Adrian Moorhouse...............................pg 130 SOLE WITH BANANA, DEBBIE’S CHRISTMAS EVE, Debbie Mcgee...............................pg 26 SPICY PRAWN CURRY, Botley Student Will Latter ..................pg 126 STIR-FRIED PEPPERS WITH SCALLOPS, Ken Hom ..................................................pg 125

LAMB KIBBEH BIL-SANIYEH, Anissa Helou ...........................................pg 170 LAMB CUTLETS SHREWSBURY, Alan Titchmarsh ...................................pg 169 LAMB RENDANG, David Loh, the “Melon Man’ ................pg 168 MANGSHO GHUGNI, LAMB RUMP WITH CHICKPEAS, Atul Kochhar ........................pg 17 ROAST LAMB - IT’S BETTER THAN MUM’S!, Ian Thorpe ...........................................pg 16 SHEPHERD'S PIE WITH CHEESE-CRUSTED LEEKS, Delia Smith...............................pg 166

TANDOORI MACHCHI, Danny Menezes ...................................pg 134 TROUT RILLETTE AVOCADO TARTAR, Andy Mackenzie .....................................pg 102

GAME LOIN OF VENISON WITH BACON AND IRISH WHISKEY CREAM, THE ALTERNATIVE CHRISTMAS MENU, Paul Rankin............pg 28 RABBIT PATE, Alain Roux ...............................................pg 116 ROAST PARTRIDGE, BUTTERNUT SQUASH FONDANT, PUMPKIN PURÉE, POMEGRANATE SEEDS AND BROWN BUTTER SAUCE, Michael Caines ....................................pg 153

GAMMON

ORANGES ORANGE AND GINGER BISCUIT POSSET, Botley Teacher Sian Tomlin ...................pg 219 ORANGES IN GRAND MARNIER, DEBBIE’S CHRISTMAS EVE, Debbie Mcgee ...........pg 26 SMOKED PAPRIKA, GARLIC AND CLEMENTINE BUTTER, THE CHRISTMAS DAY DINNER, Alex Mackay ..........................pg 32 ORANGE ICE CREAM, Botley Student Tom Westlake..............pg 203

PORK ANGELS AND PIGLETS, Marco Pierre White ..............................pg 15 CHIPOLATA AND CHORIZO ROLLS, THE CHRISTMAS DAY DINNER, Alex Mackay .pg 32

SMOKED GAMMON WITH CRANBERRIES, APRICOTS AND NUTS, Franck Pontais ......pg 14

CHOU FARCI, Mark Williams .........................................pg 162

ANGELS AND PIGLETS, Marco Pierre White ..............................pg 15

CRISPY SPICED PORK BELLY WITH SUSHI RICE SALAD, Merrilees Parker ............pg 160 GRILLED CHEESE AND CRISPY BACON, Mark Christopher Lawrence...................pg 164

ICE CREAM

PIGS IN BLANKETS, Marco Pierre White ..............................pg 15

CHRISTMAS ICE-CREAM PLUM PUDDING, Luke Mangan ........................................pg 49

SAUSAGE RISOTTO, Terri Dwyer .........................................pg 165

ORANGE ICE CREAM, Botley Student Tom Westlake..............pg 203

SIMPLE CHEESY LASAGNA, Gino Bambino .......................................pg 163

KNICKERBOCKER GLORY, Iwan Thomas ..........................................pg 202

SMOKED GAMMON WITH CRANBERRIES, APRICOTS AND NUTS, Franck Pontais ......pg 14 254

INDEX SAUCES BREAD SAUCE, THE CHRISTMAS DAY DINNER, Alex Mackay ...........................................pg 34 CRANBERRY AND ROAST CLEMENTINE SAUCE, THE CHRISTMAS DAY DINNER, Alex Mackay ........................................pg 34 PORT GRAVY, THE CHRISTMAS DAY DINNER, Alex Mackay ........................................pg 32

HOT SPICY CARIBBEAN WINGS, Trish Adudu .............................................pg 110 LITTLE CRAB CAKES, Cunard, Queen Mary 2 .......................pg 106 MIXED MUSHROOM ORZO, Andy Mackenzie ......................................pg 118 PARMESAN CUSTARD, Rowley Leigh .......................................pg 107 RABBIT PATE, Alain Roux ...............................................pg 116

SOUPS

ROASTED GREEK FETA, Marlena Spieler ........................................pg 123

BUTTERNUT SQUASH AND BRAMLEY APPLE SOUP, Dave Myers and Si King (Hairy Bikers) ........................................pg 91

TROUT RILLETTE AVOCADO TARTAR, Andy Mackenzie .....................................pg 102

CHEDDAR CHEESE SOUP, Fiona Phillips ............................................pg 92 HARIRA, Shelley Ducarreaux ..............................pg 94 PIG-POODLE SOUP, Paul Geraghty ..........................................pg 93 PUMPKIN AND CREAMY BUTTERNUT SQUASH SOUP, Andrew Nutter ...........................pg 98 ROASTED PARSNIP AND PARMESAN SOUP, Botley Student Adam Turl.....................pg 97 ROASTED PUMPKIN SOUP WITH THYME, Botley LSA Jackie Wilcock ....................pg 99 SPICED CARROT SOUP, THE ALTERNATIVE CHRISTMAS MENU, Paul Rankin............pg 28

TWICE-BAKED FINGERLING POTATOES WITH CRISPED DULSE, Tal Ronnen......pg 124

STUFFINGS A GOOD STUFFING, Alan Coxon ............................................pg 18 CHESTNUT STUFFING, Suzanne Goin........................................pg 20 CHESTNUT, THYME AND ROAST GARLIC STUFFING, THE CHRISTMAS DAY DINNER, Alex Mackay ........................................pg 33 SMOKED PAPRIKA AND FIG STUFFING, THE CHRISTMAS DAY DINNER, Alex Mackay ........................................pg 33

SPICY BUTTERNUT SQUASH SOUP, Elaine Symes............................................pg 96 THAI NOODLES SOUP, Natalia Tena..............................................pg 95

SWEETS CHOCOLATE COATED PEPPERMINT CREAMS, Botley Student Penny-Marie Langfear.....pg 68

STARTERS

COCONUT ICE, Botley Student Jamie Newman ...............pg 242

CALIFORNIA ROLLS, Cunard, Queen Mary 2 .......................pg 104

FROZEN DRIED FRUITS AND NUTS IN NOUGATINE PARFAIT, Franck Pontais ....pg 244

EGGS BENEDICT, Tara Palmer-Tomkinson............................pg 100

PECAN LOVE, Paloma ................................................pg 245

CHICKEN SKEWERS WITH PEANUT SAUCE, Gary Rhodes .......................................pg 109

PEPPERMINT CREAMS, Botley Student Charlotte Newman ..........pg 241

DUCK SPRING ROLLS WITH STRAWBERRY BALSAMIC SAUCE, Bobby Chinn ............pg 111

PISTA KATLI, PARTY SNACKS, Tony Singh ............................................pg 85

FIGS AND SOFT CHEESE ROLLED IN PARMA HAM, Gino D'Acampo ............................pg 112

SNOWBALL TRUFFLES, Charlotte Dalton....................................pg 71 255

INDEX SOOJI RASGULLA, PARTY SNACKS, Tony Singh ............................................pg 85 STICKYFIED GOO-GOOS, Jonathan Knight .................................pg 248

TURKEY BERMUDAN BOXING DAY SURPRISE, Botley Student Dominic Staniforth .........pg 4 BUBBLE AND SQUEAK PATTIES WITH RED ONION MARMALADE, CREATIVE LEFTOVER TURKEY RECIPES, Sharron Davies ..........pg 9 CURRIED TURKEY AND CAULIFLOWER BAKE, CREATIVE LEFTOVER TURKEY RECIPES, Sharron Davies .......................................pg 8 ONE POT TURKEY AND RICE, CREATIVE LEFTOVER TURKEY RECIPES, Sharron Davies .......................................pg 8 ROAST BRONZE TURKEY, THE CHRISTMAS DAY DINNER, Alex Mackay ..................pg 30 TURKEY BLT, Gareth Bowen ............................................pg 6

VEGETARIAN COURGETTE ROULADE, Clive Wright ............................................pg 119 CHRISTMAS ENCHILADAS, Joanne Harris ...........................................pg 21 CURRIED VEGETABLE PUFFS, Cyrus Todiwala........................................pg 122 LEBA’S CRANBERRY JELLO MOULD, Neil Sedaka .........................................pg 123 MIXED MUSHROOM ORZO, Andy Mackenzie ......................................pg 118 ROASTED GREEK FETA, Marlena Spieler ........................................pg 123 TOMATO TART, Botley Student Tobias Armitage...........pg 179 VEGETARIAN NUTROAST, Amanda Holden ....................................pg 22 WHOLEMEAL MINI PIZZA, Heidi Bristow ...........................................pg 181 ZITI AL TELEFONO, Mario Batali .........................................pg 176

TURKEY MEATBALLS WITH CRANBERRY, Debbie Chazen ...........................................pg 5

Botley Bees Pre-School

VEGETABLES

Meet in the Market Hall for children aged from 2 yrs 6 mths. They offer children a friendly, warm, caring environment providing good quality early years education with fully trained and experienced staff.

CREAMED SPROUTS WITH CHESTNUTS, Prudence Leith .....................................pg 23 KALE WITH GINGER, CHILLI AND GARLIC, Stephanie Cole ........................................pg 174 PAK CHOI WITH OYSTER SAUCE, David Loh, the “Melon Man’ ................pg 173

The Pre-School is located in the heart of Botley village in the Market Hall and feeds into all the local primary schools within the surrounding area.

PARCHMENT BAKED ROOT VEGETABLES, Sally Clarke ............................................pg 175 ROASTED PUMPKIN SOUP WITH THYME, Botley LSA Jackie Wilcock ....................pg 99 SPICED CARROT SOUP, THE ALTERNATIVE CHRISTMAS MENU, Paul Rankin............pg 28

For further information and to meet us you are welcome to pop in, Botley Bees is open for 3 hour sessions from 9am until 12 noon Monday to Friday.

TOMATO JELLY RING, Roald Dahl............................................pg 24 TWICE-BAKED FINGERLING POTATOES WITH CRISPED DULSE, Tal Ronnen......pg 124

or Tel 0778 094 6023 or Cathy on 01489 783815

WARM SALAD, Xan Phillips .........................................pg 178 256

NOTES

Lewrys Butchers

BAKING SODA - has many related names such as bicarbonate of soda

Nick - 01489 782019

LOL, an abbreviation for â&#x20AC;&#x2DC;laugh

out loudâ&#x20AC;&#x2122;, is a common element of Internet slang (page 145)

257

NOTES

The Bresse (page 138) (Frenc h:

Verrine (page 14) - a small glass!

Poulet de Bresse) - is a breed of Sooji (page 85) - a kind of semolina made

chicken originating from the

from the purified middlings of durum

Bresse area of the RhĂ´ne-Alp es

wheat used in making pasta; also, the

region of France

coarse middlings are used for breakfast Rotis (page 143) are made from small

cereals and puddings

balls of dough that are rolled out and

Micro Herbs (page 127) - grown in

then partially cooked on a hot griddle

the UK without the use of chemicals,

and then finished directly over high heat

micro herbs are young herbs which are extremely intensely flavoured,

Plugra (page 164)

nutritious and stunning to view.

PlugrĂĄ, (pronounced PLOO

Typically harvested after ten - twenty

GRA), is a European style

five days growth, the micro herbs are

butter, lower in moisture and

excellent as a garnish or main

higher in butterfat than

ingredient, guaranteed to add another

conventional butters. PlugrĂĄ

aspect to any meal

butter imparts a richer taste and smoother texture to

Mirepoix (page 127) - is the French

foods and is long preferred by

name for a combination of onions,

leading chefs, bakers,

carrots, and celery (either common

confectioners and anyone

pascal celery or celeriac)

who appreciates fine food 258

NOTES

Wasabi (Japanese horse radish) salad dressing - (page 16 0)

259

NOTES

260

NOTES

261

The second Botley School recipe book is even better than the last, featuring a fabulous collection of over 220 recipes, which have been donated by celebrities along with the children and teachers of Botley School, featuring a delicious selection of meals for entertaining. Again, recipes include everyday favourites for that casual night in with friends to tantalising and exotic dishes for that very special occasion such as Beef Wellington, Maple Glazed Whole Duck and Roast Partridge with a selection of puddings from the Botley Pudding to Chocolate and Chestnut Torte. No need to wade through numerous recipes for that special dinner as there are also full menus for both ‘Christmas’ and ‘Dinner Parties’ to make life a little easier. All proceeds from the sale of this book will go to the Botley C of E Primary School “Save the Pool Fund”.

Over

0 1Ce8 lebrity s Recipe

40th Anniversary

Botley C of E (Controlled) Primary School 52 High Street, Botley, Southampton, SO30 2EA Telephone: 01489 782308

Fax: 01489 786994

E-Mail: adminoffice@botley.hants.sch.uk www.botley.hants.sch.uk