PLATE UP - A JOURNEY IN HOME COOKING by Ross Clements

EMEN

Introduction Eating good food & discovering new tastes has been a life long passion of mine. It all began with my childhood holidays in Greece and Spain, and regular trips to Indian and Chinese restaurants after Sunday football matches with my Dad & brother. In my teenage years I worked as a pot washer in the local Spanish restaurant, but soon graduated to prepare the cold tapas and deserts. In my mid-twenties I lived on my own in Acton, West London, opposite Morrisonâ&#x20AC;&#x2122;s supermarket. I would visit the store on a daily basis after work to observe & understand the range of produce on offer, carefully selecting ingredients to make my evening meal in my pint-sized kitchen. I created this book to bring together some of my favourite recipes, some of which are influenced by chefs such as Jamie Oliver, Gordon Ramsey and Nigel Slater. I owe a lot to these chefs, as their books have contributed greatly to my evolution in the kitchen. This book is also a future gift to my daughters, Beatrix & Isabelle. I hope they use the book as a reference point to help them to learn how to cook great-tasting meals, and so allow me to pass on the knowledge Iâ&#x20AC;&#x2122;ve acquired on my journey to becoming a decent home cook. I hope that those who choose to follow these recipes will truly enjoy the fruits of their labour!

Contents 2-3 Introduction 4-5 Contents 7

Starters & Tapas

8 9 10 11

Lemon & parsley breaded-king prawns with tartar sauce Prawns Pil Pil Rosemary-baked Camembert with chopped cranberries, walnuts Marinated, grilled octopus

13 Beef 14 Fillet steak, hand-cut chips, garlic & parsley butter prawns 15 Rib-eye steak, with BĂŠarnaise sauce 16 Rib steak, garlic & parsley butter prawns on tomato salsa 17 Contra-fillet steak with green peppercorn sauce 18 Beef burger, topped with blue cheese 19 Carbonnade (Flemish beef and beer stew) 21 Veal 22 Veal cutlets with tarragon & mustard cream sauce 23 Breaded veal escalope, pan fried in butter, pine nuts & capers. Served on a bed of Caponata 24 Osso Buco served with polenta, topped with Gremolata 25 Veal Meatballs. Pan fried spinach on spaghetti in a white wine & fresh herb, cream sauce 27

Lamb

28 29 30 31

Grilled lamb cutlets Herb crusted, rack of lamb with vegetable accompaniments Marinated, grilled butterfly leg of lamb Lamb burger with Greek salad garnish

33 Pork 34 35 36 37

Pork chop with Spanish rice Presa Iberico pork steak with Spanish rice Pork chop with spinach mash potato & baby leeks Pork loin, wrapped in sage & prosciutto. Apricot & fennel stuffing

39 Poultry 40 41 42 43 44 45 46

Roast Poussin, marinated in lemon & Moroccan spices Roast Poussin stuffed with herb & garlic butter Chicken thighs cooked in Cider, leeks & apples Roast chicken with mushroom & Brandy cream sauce Chicken Tikka with vegatable curry Chicken Tikka with Saag Paneer & Pilau rice Duck breast with Port & cherries, parsnips & greens

Chinese 5 Spice duck breast, Stir fried root vegetables

49 Game 50 Fillet of venison. Rosemary & honey glazed parsnip & carrots. Roast potato, squash fondant & peppered sprouts 51 Saddle of hare with red wine & black current sauce 52 Rabbit & tarragon dumpling stew. Broccoli infused mash potato 53 Wild boar steak on a bed of fennel. Roasted pear, parsnip mash. Brandy, Port & green peppercorn sauce 55 Fish 56 57 58 59 60 61 62 63 64 65

Fillets of sea bass. Fried potatoes, with capers & green olives Fillets of sea bass. Sweet potato & mango chutney mash Whole roast sea bream Grilled rainbow trout with lemon, fennel, parsley butter Cod loin, with parsley, lemon & thyme butter Cod loin, chive & tarragon, cream sauce Grilled salmon, crispy fish skin & Serrano ham Fillet of sea bass. King oyster mushrooms. Mushroom risotto. Crispy prosciutto Mussels ProvenĂ§al Mussels MariniĂ¨re

67 Rice 68 69 70 71

King oyster mushroom risotto Butternut squash risotto, crispy sage leaves Seafood risotto Seafood Paella

Sides & Salads

74 75 76 77 78 79

Coleslaw with walnuts & raisins Greek salad Tuscan bread, tomato & pepper salad Mixed leaf, green salad Cauliflower cheese Hand-cut chips

81 English Christmas 82 83

Rib of beef with Port & Stilton gravy 3 Bird Roast (Chicken, turkey, duck) with apricot & chestnut stuffing

85 Deserts 86 87 88 89

Fig & walnut tart Pear tarte tatin Bourbon & pecan tart Chocolate orange blondie cake 5

Starters & Tapas Lemon & parsley-breaded king prawns with Tartar sauce 8 Prawns Pil Pil 9 Rosemary-baked Camembert with cranberries & walnuts 10 Marinated grilled octopus. Tomato & olive, salsa salad 11

Lemon & parsley-breaded king prawns with tartar sauce Ingredients (4 starter portions)

Recipe

Breaded prawns ½ cup fine or panko breadcrumbs ¼ cup flat-leaf parsley, finely chopped ¼ cup extra virgin olive oil 1 garlic clove, crushed 1 tbsp. lemon zest (1-2 lemons) 500g raw king prawns (shell & intestine removed from body leaving tail fin) 50ml olive oil Salt & pepper

Breaded prawns In a large bowl, combine breadcrumbs, chopped parsley, 1 tbsp of olive oil, crushed garlic, lemon zest, salt and pepper. Line 3 plates in a row, 1 for the flour, 1 for the egg wash and 1 for the breadcrumb mixture. Flour the prawns, shaking off any excess. Dip each prawn separately into the egg wash, then into the breadcrumb mixture, coating each prawn evenly. Place the prawns on a tray, cover and refrigerate for 30 minutes to allow the flavours to combine around the prawns. Heat olive oil in a high-sided, non-stick frying pan or wok over a medium high heat. Add the prawns and cook for 2 to 3 minutes, turning a couple of times until they are golden and crispy.

Tartar Sauce 6 x cornichons, finely chopped 1 tbsp. capers, finely chopped 6-8 tbsp. mayonnaise ¼ bunch, flat-leaf parsley, finely chopped ¼ juice of a lemon Dash of white wine vinegar

This dish can be served with tartar sauce and lemon wedges, as shown above. Alternatively, alioli or wasabi mayonnaise also work well. Tartar Sauce Mix together all the ingredients in a small bowl, add white wine vinegar to taste. Serve straight away or store in the fridge until needed. 8

Prawns Pil Pil Recipe Ingredients (2 starter portions) Note: As this dish has a very short cooking time, I advise that all 300g large king prawns (shell & intestine removed from body) ingredients be prepared for use prior to cooking. 1 whole head of garlic, crushed or finely chopped Combine the sliced red chilli and garlic, place in a small bowl 1 tbsp. dried chilli flakes 1 red chilli, finely sliced and set aside. Peel & de vein the prawns, place in a bowl, toss to 2 tbsp. sweet Spanish paprika coat in 1 tbsp of sweet Spanish paprika. Finely chop the pars60ml White wine or 20ml pale dry sherry ley, so that its ready to top the prawns. Measure out the wine or ⅓ cup extra virgin olive oil sherry. ¾ tsp. rock salt Freshly-ground black pepper Place a small high sided frying pan or cast-iron skillet over a me5 x tbsp. flat-leaf parsley, finely chopped dium-high heat. Once hot, add olive oil, followed by the sliced garlic, red chilli & chilli flakes. Cook for 1 minute, stirring continuously. Then raise the heat to high and add the prawns and the second tbsp of sweet Spanish paprika, followed by the wine or sherry. Stir and sauté, the oil should bubble in the pan. Reduce the heat slightly if the oil becomes too hot. Fry the prawns, turning regularly, until they are cooked (About 3 to 4 minutes). Remove from heat, season to taste with salt and black pepper. Serve immediately with the oil bubbling-hot, and the prawns topped with the finely chopped parsley. Note: a small french baguette, to soak up the chilli & garlic oil, is a perfect accompaniment to this dish. 9

Rosemary-baked Camembert served with toasted bread, chopped cranberries & walnuts Recipe Ingredients (2-4 starter portions) 1 250g boxed Camembert cheese (remove outer plastic, re-box Preheat the oven to 180ÂşC. Leaving the Camembert in the box, score around the top of the cheese about Â˝cm in and remove the with grease proof paper inside) 1 garlic clove, finely sliced top layer of skin. Finely slice a peeled garlic clove and insert it 7 x fresh rosemary tips into the top of the cheese with a few fresh rosemary tips. Drizzle Olive oil over a little olive oil, then bake in the hot oven for 15 to 20 minBite-sized pieces of bread, slightly toasted utes or until gorgeous and oozy in the middle. 2-4 large rosemary sprigs (for the bread skewers) Olive oil Thread bite-sized pieces of bread onto stripped woody rosemary 1 pinch of sea salt sprigs, drizzle them with olive oil and a tiny pinch of sea salt to 1 small handful dried cranberries help them crisp up, then lay them on a tray and place in the oven 1 small handful walnuts, chopped to cook with the Camembert. To complete the dish, finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, remove from the oven and plate up as shown above.

Marinated grilled octopus served with tomato & olive salsa salad, watercress & rocket leaves Recipe Ingredients (6-8 starter portions) Heat a large sauce pan of salted water to 180 degrees C (a gentle 1 medium-size octopus (Portuguese) simmer). Add all the cooking liquor ingredients, followed by the cleaned with suckers removed. octopus. Gently simmer on a low heat for 1 hr. After this period Cooking Liquor the octopus should be tender & cooked. Remove the octopus 1 onion, diced from the pan. Using a sharp knife, divide the 8 tentacles. 4 x rosemary sprigs 6 x thyme sprigs Whilst the octopus is cooking, prepare the marinade by combining all the marinade ingredients in a large bowl. Add octopus to 1 lemon, halved the marinade, whilst hot, directly after removing from cooking 400ml white wine. liqueur. Chill the tentacles in the marinade for 24hrs, allowing 4 x garlic cloves the marinade time to infuse. Marinade Finish cooking the tentacles in a very hot griddle pan for 3-5 450ml olive oil (Enough to submerge the entire octopus). minutes, turning repeatedly, brushing the tentacles with the 4 x rosemary & thyme sprigs marinade to form a charred caramelized glaze on all sides. Juice of 1 orange, 1 lemon & 1 lime 4 x garlic cloves, crushed Note: octopus will keep for 2-3 days in the marinade, once reDried chilli flakes frigerated. Salt & pepper

Beef Fillet steak with garlic & parsley prawns 14 Rib-eye steak with BĂŠarnaise sauce 15 Rib steak, garlic & parsley prawns on tomato salsa 16 Contra-fillet steak with green peppercorn sauce 17 Beef burger 18 Carbonnade (Flemish beef and beer stew) 19

Fillet steak with garlic & parsley king prawns hand-cut chips cooked with bay, rosemary & goose fat Recipe Ingredients (2 portions) Fillet steak Fillet steak Steaks should be at room temperature before cooking. Lightly 2 x 300g fillet steaks season each steak with rock salt and freshly-ground mixed pepRock salt and freshly ground mixed peppercorns per. Lightly coat in olive oil to protect the steak during cooking. Hand-cut chips In a very hot griddle pan, cook the steaks for 5-7 minutes, turn(See ingredients on page 79) ing repeatedly, until cooked to your liking. A 300g steak should take 5-7 minutes to cook medium rare. King prawns 6-10 raw king prawns (shell & intestine removed from body leaving tail fin) Hand-cut chips 2 x tbsp. butter (See hand-cut chips recipe on page 79) 1 bunch parsley, finely chopped 5 garlic cloves, crushed King prawns Salt & pepper Remove shell & intestine from prawns (leave tail fin for presentation). In a small bowl combine prawns & crushed garlic, mix & season with salt & pepper. In a small, high-sided frying pan, melt butter & add a splash of olive oil. Once the pan is hot, add prawns & sautĂŠ in butter, for 2-3 minutes. As the prawns begin to change colour, add the chopped parsley. Continue to sautĂŠ for 1 minute then serve.

Rib-eye steak with Béarnaise sauce hand-cut chips cooked with bay, rosemary & goose fat Recipe Ingredients (2 portions) Rib-eye steak Rib-eye steak Steaks should be at room temperature before cooking. Lightly 2 x 300g rib-eye steaks season each steak with rock salt and freshly-ground mixed pepRock salt and freshly ground mixed peppercorns Olive oil per, Lightly coat in olive oil to protect the steak during cooking. In a very hot griddle pan, cook the steaks for 5-7 minutes, turnHand-cut chips ing repeatedly, until cooked to your liking. A 300g steak should (See ingredients, on page 79) take 5-7 minutes to cook medium-rare. Béarnaise sauce Heat butter in a saucepan over medium heat until melted. Boil shallots, tarragon and peppercorns in vinegar and wine in a saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 tsp, cold water. Constantly whisking, add the salt and cayenne pepper. When all the butter has been incorporated, taste and add more salt or cayenne pepper as needed.

Béarnaise sauce ¼ cup chopped fresh tarragon leaves 1 shallot, minced 2 x tbsp. champagne or tarragon vinegar 80ml dry white wine 2 egg yolks 100g butter, melted 1 pinch cayenne pepper Salt & pepper

Rib steak garlic & parsley butter, king prawns, on a bed of tomato salsa Recommended sides: hand-cut chips & mixed green salad Ingredients (2 x portions)

Recipe

2 x 500g rib steaks Tomato salsa Olive oil 1 cinnamon stick 1 tsp. dried chilli flakes 1 splash of red wine vinegar 1 400g tin of chopped tomatoes 5 x cloves of garlic, finely diced 1 small red onion or shallot, fine dice

Rib steak Remove steak from the fridge a minimum of 1 hr prior to cooking, Steaks should be at room temperature, when cooked. Lightly season each steak with rock salt and freshly-ground mixed pepper and 1 tsp of herbs de provence. Lightly coat in olive oil to protect the steak during cooking. In a very hot griddle pan, cook steaks for 7 minutes, turning repeatedly, until cooked to your liking. A 500g rib steak should take 7-10 minutes to cook medium rare. Tomato salsa Place a small, high-sided frying pan over a medium-high heat, add olive oil, chilli flakes and cinnamon stick, followed by chopped shallot & garlic. Fry for 1-2 minutes until the shallots & garlic are cooked. Then add a good splash of red wine vinegar (the pan should sizzle & smoke). Keep the contents of the pan moving. When the vinegar has evaporated, add tomatoes & cook/reduce the salsa for about 25 min, until you have a think consistency. Serve.

King prawns 20g of butter 8-10 raw king prawns, shell & intestine removed from body leaving tail fin 5 x garlic cloves, crushed into a paste 1 handful of parsley, finely chopped

King prawns (See king prawns recipe on page 14) 16

Contra-fillet steak with green peppercorn sauce Recommended sides: hand-cut chips & mixed green salad Ingredients (2 x portions) Recipe 2 x 350g sirloin or contra-fillet (New York Strip) steaks In a small saucepan, simmer 300ml beef stock until reduced to 3/4 cup (about 7-10 minutes). Meanwhile, melt butter in large Sauce griddle pan over a high heat. Season steaks with salt and pepper. 3 tbsp. green pepper corns Grill the steaks to desired taste (about 4 minutes per side for 1 shallot, finely diced medium-rare). Transfer steaks to plate (do not clean griddle). 100ml Brandy/Calvados/Cognac Add the butter to the same griddle pan, followed by chopped 50ml fresh cream shallot and sautĂŠ 1-2 minutes. Add 4 tbsps Cognac and green 300ml beef stock peppercorns (the pan should sizzle & smoke). Remove the griddle pan from the heat & pour mixture into the small saucepan Hand-cut chips containing the reduced beef stock, mix, then stir in the cream. (See ingredients on page 79) Return the saucepan to the stove and bring to a boil, then reduce the heat slightly, stirring regularly. Continue to simmer, until the sauce thickens; this usually takes about 6-10 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve. Hand-cut chips (See hand-cut chips recipe on page 79) Note: dish is best served with a mixed green salad.

Beef burger, topped with blue cheese Recipe

Ingredients (4-6 Burgers) 600g high quality minced beef 1 egg, beaten 1 handful of bread crumbs 1 tsp. coriander seeds, crushed 1 tsp. cumin seeds, crushed 1 tsp. mustard seeds, crushed 1 tbsp. Dijon mustard 1 shallot or red onion, finely chopped 2 x garlic cloves, crushed 1 tbsp. herbs de Provence. 1 handful, fresh flat leaf parsley, chopped Salt & pepper

Burgers (Make 1 hr. in advance of cooking). Wash hands. In a large bowl, add all Ingredients and mix thoroughly by hand. Once the mince mix consistency is right (Not too wet/not to dry). Wash hands again, then shape handfuls of the mince mix into burgers, by rolling the meat between your hands. Then lay each burger on a clean flat surface or tray and flatten with a spatula. Refrigerate for 20-30 minutes, so the burgers hold their shape, whilst cooking. Pre-heat oven to 200 degrees C. Heat a griddle pan, sear burgers on both sides, continue to cook for 2-3 minutes, transfer burgers to baking tray, then place inside the oven for 10 minutes, until burgers are cooked to liking.

Cheese topping: small slice of Gorgonzola cheese

For the blue cheese topping, place a small slice of Gorgonzola cheese on top of the burgers, after 8 minutes of the burgers, 10 minute cooking time.

Bun & garnish 1 bread bun topped with sesame seeds 1 tsp. Dijon mustard 1 tsp. mayonnaise 1 tomato slice 2-3 slices of red onion Rocket & baby spinach leaves

Bun & garnish Using a hot griddle pan, lightly toast inside of bun. Lightly dress with Mayonnaise & Dijon Mustard, then add burger and garnish.

Carbonnade (Flemish beef and beer stew) served with potato & celeriac mash Flemish stew Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a large Dutch Oven over mediumhigh heat. Working in batches, add beef; cook, turning, until browned (about 8 minutes). Transfer beef to a plate; set aside. Add bacon; cook until its fat renders, should take about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.

Ingredients (4 x portions) Flemish stew 900g-1kg beef chuck, cut into thick slices Rock salt and freshly ground mixed peppercorns, to taste Âź cup flour 4 x tbsp. Unsalted butter 4 x slices of bacon, finely chopped 6 x garlic cloves, finely chopped 3 x medium yellow onions, thinly sliced lengthwise (Pearl onions - optional) 500ml Belgian-style ale. I use Grimbergen abbey ale 1 cup beef stock 2 x tbsp. dark brown sugar 2 x tbsp. apple cider vinegar 1 Bouquet garni (tarragon, thyme, parsley & bay leaves) 4 x sprigs thyme (garnish)

Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer. Then add stock, sugar, vinegar, followed by your bouquet garni (thyme, parsley, tarragon, bay), and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 Â˝ hours. Serve with sprigs of fresh thyme scattered over the stew and celeriac mash. Celeriac & potato mash Boil the celeriac & potatoes in a large pan of lightly salted water. After about 25 minutes, when the pieces are soft enough to mash, drain them thoroughly then push the pieces through a ricer. With a spoon, beat in the milk or cream and butter, 1 tspn Dijon Mustard, and season with salt, pepper.

Celeric & potato mash 1 celeriac medium-size, 2cm cube dice 2 x red potatoes, quartered. 40ml cream or milk 1 tbsp. unsalted butter 1 tbsp. Dijon mustard Recipe 19

Veal Veal cutlets with a tarragon and mustard cream sauce 22 Veal escalope with Caponata 23 Osso Buco, with polenta & gremolata 24 Veal meatballs with spaghetti, in a white wine & cream sauce 25

Veal cutlets with white wine, tarragon & cream sauce. Fine green bean & watercress salad Ingredients (2 portions)

Recipe

2 x veal cutlets (400g Each)

Veal Season the cutlets lightly with salt & pepper and a drizzle olive oil. For medium-rare, cook cutlets from room temperature, in a very hot griddle pan for 5 minutes, turning 4 times to get cross hatching marks.

Sauce 10g butter 1 garlic clove, finely sliced 125ml white wine 1 small bunch of tarragon, finely chopped 1 tsp. Dijon or whole grain mustard Salt & pepper

Sauce Place a small saucepan, over medium-high heat, add butter and chopped garlic, fry for 1-2 minutes. Then add wine and bring to a boil. Reduce heat and simmer, uncovered, until the mixture is reduced by half, this should take 10 minutes. Then whisk in 1 tsp Greens Fine green beans, topped & tailed of Dijon mustard, followed by the cream, reduce heat, and simWatercress (trimmed, large stalks removed) mer gently for about 10 minutes, until the sauce has thickened slightly. Remove from heat and stir in the chopped tarragon. Season with Salt & pepper, then serve. Greens Wash & trim the watercress, set aside. Wash, top & tail the green beans. Fill a medium size saucepan with water, add a pinch of salt, and bring to a medium boil. Add beans, cook for 3-5 minutes, then drain. In a Frying pan, melt butter over a medium heat, add the beans & sautĂŠ in melted butter. Just before you are ready to serve, add watercress and sautĂŠ with the beans, season with salt & pepper. Plate up, serve immedietly! 22

Veal escalope, pan fried with butter, capers & pine nuts Served on a bed of Caponata, topped with fresh basil leaves Recipe Ingredients (2 portions) Veal 2 x medallions of veal, tenderized (2-300g per medallion) Tenderize 2 medallions of veal with a tenderizing hammer, until Fine breadcrumbs 5-8mm thick. To form the breaded crust, coat the veal in flour, Egg wash (1-2 Eggs whisked) then season with salt & pepper. Dip the veal into the beaten egg, Grated Parmesan cheese then add the crust by placing the egg coated veal onto a plate, Salt & pepper with a mix of Parmesan cheese & breadcrumbs. Turn over to coat both sides and edges. To cook the escalopes, heat 300ml of Caponata olive oil in a large wok or high sided saucepan. When the oil be200g large green olives gins to smoke a little, turn the heat down slightly and slowly add 2-3 large tomatoes chopped the veal, donâ&#x20AC;&#x2122;t overcrowd the pan, so cook the escalops separate2 x fresh aubergines, chopped into 2cm pieces ly. Cook for 1-2 minutes on each side, turn when breadcrumbs 1 red onion, medium dice are golden brown. 1 garlic clove, finely sliced 1 red pepper, medium dice Caponata 1 yellow pepper, medium dice In a large high-sided frying pan, heat olive oil on a high heat. Red wine vinegar, splash SautĂŠ the aubergine, red & yellow peppers for about 5 minutes, Rock salt & pepper season with rock salt & pepper. Then add the onion, tomatoes, garlic, olives capers and red wine vinegar. Cook for another 5 Garnish minutes until the aubergine is tender, remove from the pan onto Butter a plate to prevent the caponata overcooking. 1 tbsp. cappers, rinsed 1 tbsp. pine nuts 6-8 fresh basil leaves Garnish Fresh sage leaves (Optional) Melt 30g of butter in a large saucepan, add the escallops, followed by the pine nuts and capers. Turn escallops in the pan, so that the mixture coats each side, cook for 2 minutes. Serve topped with fresh basil leaves or fried breaded sage leaves. 23

Osso Buco served with polenta, topped with Gremolata Recipe Ingredients (2 portions) Osso Buco Osso Buco Dust the veal shanks lightly with flour. Place a Dutch Oven, over 1 kg veal shanks, cut into short lengths a medium high heat, add butter and a dash of olive oil. When Â˝ cup all-purpose flour the pan is hot add the veal, and brown the pieces all over. Once 1 tbsp. butter browned remove the veal pieces from the pot, to a tray. 1 tbsp. tomato paste Olive oil In the same Dutch Oven used for browning, add butter, chopped 1 Bouquet garni (rosemary, thyme, parsley & bay leaves) carrot, garlic and onion. Cook and stir until the vegetables have 2 x garlic cloves, crushed softened. Then add the Bouquet garni & tomato paste, stir in. 1 large onion, chopped Return the veal to the pan and pour in the wine. Then pour in 1 large carrot, chopped the tomatoes and veal stock, and season with salt and pepper. 200ml white wine Cover, and simmer gently over a low heat for 1 1/2 hours. After 300ml veal stock which the meat should be falling off the bone. During cooking 400g tin of tomatoes, chopped check the pot every 15 minutes, turning shanks and adding more Salt & pepper stock as necessary. Note: the level of cooking liquid should always be about 3/4 the Polenta (cook to packet instructions) way up the shank. 1-2 knobs, butter 30g grated Padano or Parmesan cheese Polenta (Cook to packet instructions) Salt & pepper Gremolata Â˝ cup fresh flat leaf parsley, chopped 1 garlic clove, minced 2 x tsp. grated lemon zest

Gremolata In a small bowl, mix together the parsley, 1 clove of minced garlic and lemon zest. Sprinkle the gremolata over the veal just before serving. 24

Veal Meatballs served on a bed of spinach Spaghetti in a white wine & fresh herb, cream sauce Recipe Ingredients (2 portions) Meatballs (Make 1 hr. in advance of cooking). Meatballs Wash Hands. In a large bowl, add all the meatball Ingredients 350g veal mince and mix thoroughly by hand, until the mince meat mix is at the ½ handful, grated Parmesan cheese right, consistency (Not too wet/not too dry). Wash hands again, 1 beaten egg then shape into ball shapes, by rolling the meat between your 2 x garlic cloves, crushed hands, then lay balls on a roasting tray. Refrigerate for 20-30 1 handful Bread crumbs minutes, so meatballs hold their shape, during cooking. To cook, 1 shallot, fine dice. gentry fry meatballs in a small frying pan for 1-2 minutes until ½ handful of parsley finely chopped. outer skin in golden, then transfer to a pre-heated oven for 10-12 1 tbsp. Dijon mustard minutes, until cooked through. Spaghetti Pasta & spinach 1 handfull dried spaghetti In a large sauce pan, boil water, add salt, reduce to medium sim1 Bunch of spinach, washed mer. Add spaghetti & cook to packet instructions. In a large frying pan, melt butter & olive oil. Fry spinach on a high heat 3-4 Sauce minutes, turning regularly. Season with salt & pepper. 100ml white wine ½ handful, grated Parmesan cheese Sauce 2 x garlic cloves, finely sliced In the same frying pan used to cook the meatballs, melt but1 tbsp. Dijon mustard ter, add garlic & gently fry. After 1-2 minutes, add the wine & 200ml double cream Herbs: parsley, thyme, rosemary, finely chopped turn the heat up slightly. After the wine has reduced slightly, add Salt & pepper. mustard & stir in. Add cream and bring to boil, then reduce heat. Continue to cook, stirring regularly for 4-5 minutes. Add cheese & herbs, followed by the cooked Spaghetti, remove from heat, Allowing the spaghetti to absorb the flavours of the sauce. 25

Lamb Moroccan lamb cutlets. Arrabbiata sauce, with aubergine & gnocchi 28 Herb crusted rack of lamb 29 Grilled butterfly leg of lamb. Red wine risotto, grilled radicchio 30 Lamb burger with Greek salad garnish 31

Moroccan spiced lamb cutlets Arrabbiata sauce with aubergine & gnocchi Recipe

Ingredients (2 portions) 6 x large lamb cutlets

Tomato Arrabbiata sauce with aubergine & gnocchi. Heat oil in a large saucepan over medium heat. Add paprika, pepper, diced shallot, garlic, red chilli and saute in oil for 3 minutes. Stir in the wine, oregano, and tomatoes; bring to a boil. Reduce heat to medium, and continue to simmer, reducing the sauce, uncovered about 20-30 minutes, until the sauce is thick and ready to serve.

Lamb cutlet marinade 1 tsp. ground cumin ¼ tsp. ground cardamom ¼ tsp. ground allspice ¼ tsp. freshly ground pepper ¼ tsp. ground ginger ¼ tsp. cayenne pepper ¼ tsp. cinnamon 1 tsp. rock salt 4 garlic cloves, minced

In a large griddle pan, heat olive oil. Add the aubergine & red Pepper slices and grill until slightly charred, over high heat, turning repeatedly, for about 8 minutes. When the Arrabbiata sauce is ready, add the aubergine & red pepper slices to the sauce.

Tomato Arrabbiata sauce with aubergine & gnocchi. 1 pinch of ground mixed pepper corns 1 pinch of Paprika 1 red chilli, finely chopped 1 shallot, finely diced 3 x garlic cloves, finely chopped 1 handful of basil leaves 100ml red wine 400g tin of good quality chopped tomatoes 1 pinch of dried oregano 2 x aubergine chopped into 2 cm thick pieces 300g Gnocchi 1 red pepper chopped

Heat a sauce pan of salted water, bring to a boil add gnocchi, cook for 3 minutes, stirring with a spoon. When the gnocchi’s rise to the surface they are cooked, then drain. Add the gnocchi to the sauce & stir in allowing them to absorb the tomato flavour. Lamb cutlets In a pestle & mortar, crush and mix all the spices. Rub the crushed garlic all over the lamb chops, then coat with the spice mixture, finish with a little olive oil. In a large griddle pan, heat a little olive oil. Add the chops and cook over moderately high heat, turning 3-4 times, for about 6 minutes for medium-rare. Plate up, placing the cutlets on top of the vegetable and Arrabbiata sauce base. 28

Herb crusted rack of lamb with vegetable accompaniments

Ingredients (2 portions)

Recipe

Rack of lamb Pre-heat the oven to 200 degrees C. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper, ensuring it’s thoroughly coated. Heat olive oil in an oven proof pan. When hot, seal the lamb by holding each side down in the pan, long enough to develop a good brown color and seal. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Place all of the ingredients for the crust except the mustard into a blender and pulse 10 times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash. Pour the mixture into a plate and set aside. Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 10 minutes. Slice between the ribs and serve on a bed of fried spinach.

2 x racks of lamb (500g each, French trimmed) Herb crust ½ handful, grated Parmesan cheese 2 x handful’s of bread crumbs 4 x sprigs of rosemary 8 x springs fresh thyme 1 handful, fresh flat leaf parsley. Drizzle of olive oil (To bring mix together) Salt & pepper Vegetable accompaniments 2 x 2 cm slices of squash, peeled 1 pinch of cinnamon 1 pinch of paprika 1 large red potato, cut into 4 pieces. 2 x parsnips, halved Salt & pepper

Butternut squash fondant Preheat oven to 200 degrees C. Cut 2 cm think slices of Squash, and peel off the skin, rounding the cut edges with your peeler. You should now have 2 cylinder shapes. Dust each fondant with cinnamon, paprika, salt & pepper, followed by a light coating of olive oil. Place a heavy oven-proof pan over a medium high heat. Add 2 x tbsp. of butter, and a drizzle of olive oil. When the pan is hot add the squash and fry in the bubbling butter for 5-8 minutes, transfer pan to the oven and cook for a further 15 min’s, until soft, then serve.

Note: For the parsnip, potato ingredients see page 43 1 x Bunch of spinach (washed & pan fried with a little olive oil for 5 min.) Served, underneath lamb

Marinated grilled butterfly leg of lamb served with radicchio & red wine risotto

Ingredients (4 portions)

Recipe

1.5-2 kg, butterfly, leg of lamb (bone removed)

Lamb Score the leg of lamb in a crisscross pattern (0.5cm deep cuts) Place lamb in a tray or container. In a pestle & mortar, crush up the coriander, cumin and fennel seeds, add salt & pepper, pour mixture in your hands & rub all over the lamb pushing the spice mix deep into the cuts. In a bowl combine your freshly chopped herbs (parsley, mint, rosemary & thyme) with the juice and zest of a lemon, then mix in the yogurt, garlic, and season. Rub all the yogurt herb mix all over the lamb pushing the mix deep into the cuts, forming a second layer of flavour. Cover & place in the refrigerator. Marinate for 24hrs .

Lamb marinade 1 tbsp. coriander seeds, crushed 1 tbsp. cumin seeds, crushed 1 tbsp. fennel seeds, crushed 1 handful of parsley, finely chopped. 2 x tbsp. thyme, finely chopped 2 x tbsp. rosemary, finely chopped 4 x tbsp. mint, finely chopped 1 cup plain yogurt 2 x tbsp. fresh lemon juice 1 zest of lemon 1 tbsp. olive oil 3-4 large garlic cloves, minced 1 tbsp. cracked black pepper Salt to taste

To cook, pre-heat the oven to 200 degrees. Place the lamb directly on the oven shelf with a roasting tray below to catch drippings. Cook for approximately 45 minutes (Turn lamb halfway). Risotto Follow a basic risotto recipe. Use radicchio instead of leek or celery and use red wine instead of white wine. Finish dish with fresh chopped thyme.

Risotto 200ml red wine Â˝ a radicchio, chopped

Radicchio Before cooking, place radicchio pieces into a small bowl of ice water & refrigerate for 1-2 hrs to remove bitterness. To cook, drain & dry. Drizzle with olive oil & season. Grill on a hot griddle pan for 3-4 minutes, turning to evenly char each surface.

Radicchio Half sliced for the risotto. Half cut into 2 pieces to be grilled.

Ingredients (4-6 Burgers)

Lamb burger Greek salad garnish Recipe

Burgers (Make 1 hr. in advance of cooking). Start by washing your hands. In a large bowl, add all the ingredients, then mix thoroughly by hand. Once the consistency is right (Not too wet, not to dry). Wash hands again, then shape handfuls of the lamb mince mix into burger shapes, by rolling the meat mixture between hands. Place each burger on a flat clean surface and flatten with a spatula. Refrigerate for 20-30 minutes, so the Burgers hold their shape, during cooking.

Burgers 600g High quality, minced lamb 1 egg 1 handful of bread crumbs 1 tsp. coriander seeds, crushed 1 tsp. cumin seeds, crushed 1 tsp. mustard seeds, crushed 1 tbsp. Dijon mustard 1 shallot, finely chopped 2 garlic cloves, crushed 1 tbsp. Herbs de provence. 1 tbsp. Cappers, chopped Â˝ handful, chopped cornichons (Baby gherkins) 1 handful flat leaf parsley, finely chopped Salt & pepper

Pre-heat oven to 200 degrees. Heat a griddle pan, sear burgers on both sides, continue to cook for 2-3 minutes, turn the burgers 4 times to get cross hatching on both sides, then transfer the burgers to a baking tray, place inside the oven for 5-10 minutes, until burgers are cooked to liking. Bun & garnish Using a hot griddle pan, lightly toast inside of buns turning twice to get a cross hatching pattern. Lightly dress the bun with Mayonnaise, then add the Burger & Greek salad garnish.

Salad (See Greek salad ingredients on page 75)

Pork Pork chop cooked with apple cider. Spanish rice 34 Presa Iberico pork steak with Spanish rice 35 Pork chop with spinach mash potato & baby leeks 36 Pork loin wrapped in sage & prosciutto. Apricot & fennel stuffing 37

Pork chop, cooked with spice & apple cider served with Spanish rice Ingredients (2 portions)

Recipe

2 x 400g pork chops (free range, French trimmed)

Pork Pre-heat oven to 200 degrees C. Place all the spices in a pestle & mortar, grind to a course consistency, then rub the spice mix all over the chops, finish with a light coating of olive oil. Place chops in a small roasting tray, ready to cook.

Pork spice rub 1 tsp. coriander seeds 1 tsp. fennel seeds 1 tsp. mustard seeds 1 tsp. chilli flakes 1 tsp. ground mixed pepper corns 1 tsp. paprika Salt & pepper

In a large griddle pan, heat a little olive oil. Add the chops and cook over moderately high heat, turning 4 times, for about 6 minutes. After 6-7 minutes add the cider, the pan will sizzle. Transfer the chops back to roasting tray & pour the remaining liqueur over the chops & finish in the oven for 5 minutes, for medium-rare.

100-150ml apple cider Spanish rice (See Paella ingredients on page 71)

Spanish rice Follow the Paella recipe on page 71. Leave out the chicken & Seafood. I recommend adding half a sliced Leek, early in the recipe, to be cooked with the other vegetable ingredients.

Presa Iberico steak, cooked with fennel seeds & cider served with Spanish rice Ingredients (2 portions) Recipe 600g Iberico pork (Presa or Secreto cuts) divided into 2 steaks Pork Pre-heat oven to 200 degrees C. To prepare the pork, lightly dust Pork with fennel seeds, salt & pepper and a light coating of olive oil. 1 tsp. fennel seeds, lightly crushed. Place the presa steaks in a small roasting tray, ready to cook. Salt & pepper Olive oil In a large griddle pan, heat a little olive oil. Once hot, add the pork and cook over moderately high heat, turning 4 times, for 100-150ml apple cider about 5 minutes. After 5 minutes add the cider, the pan will sizzle. Transfer the pork back to roasting tray and pour the remainSpanish rice ing cider liqueur from the pan, over the steaks. Place in the oven (See Paella ingredients on page 71) for 5-8 minutes, for medium pork. Spanish rice (Follow the Paella recipe on page 71. Leave out the chicken & Seafood. I recommend adding half a sliced Leek, early in the recipe, to be cooked with the other vegetable ingredients.

Pork chop cooked with sage & white wine served with spinach, mash potato & blanched baby leeks

Ingredients (2 portions)

Recipe

2 x 400g pork chops (free range, French trimmed)

Pork Place the pork chops, in a small roasting tray. Sprinkle fennel seeds over each chop, then season with salt & pepper. Finish with a light coating of olive oil.

Pork 2 x sage leaves, finely chopped 100-150ml white wine 1 tsp. fennel seeds Salt & pepper

Pre-heat oven to 200 degreeâ&#x20AC;&#x2122;s C. Heat a large griddle pan, adding a little olive oil. Add the chops and grill over a high heat, turning 4 times, for about 5 minutes. After 5 minutes add the sage leaves & white win. Turn the chops in the sage & wine. Transfer the chops back to roasting tray & pour the remaining wine liqueur & sage leaves over the chops. Place inside the pre-heated oven for 3-5 minutes, for medium-rare.

Mash 6 x large red potatoes 100ml milk 1 large knob of butter Handful of grated Italian hard cheese 1 tsp. Dijon mustard 1 tbsp. olive oil. Salt & mixed ground pepper corns 2 x baby leeks Â˝ bag of spinach

Mash Cook potatoes to a large saucepan of lightly salted boiling water, for about 20-25 minutes, until soft. Drain them thoroughly & return the soft potatoes to the saucepan. Push the potato pieces through a ricer, until you have a mash. With a spoon, beat in the milk or cream and butter and some grated Parmesan, season with salt & pepper. In a separate pan, fry spinach in butter for 2-3 minutes, add to the mash, stir in.

Leeks 2 x baby leeks 1 garlic clove, finely chopped 2 x sprigs of thyme, finely chopped

Baby leeks In a medium size saucepan, boil water. Add the baby leeks for 2-3 minutes, then drain and transfer to a frying pan, add butter & garlic. Move the leeks around the pan for 1-2 minutes until leeks are beginning to brown, transfer to plate & serve.

Pork loin wrapped in sage & prosciutto. Apricot & fennel stuffing served with roast apple, parsnip, heritage carrots and cider sauce

Recipe Ingredients (2 portions) 1 600g pork loin (cut in half, centre removed with a sharp knife) Using a sharp knife cut the loin in half, then pierce a 1-1.5cm diameter hole through the centre of the pork loin halves, set aside. 6 x slices of prosciutto To make the stuffing, place all the stuffing ingredients together in 4 x large sage leaves a bowl, and mix until you have a course, but not too wet mixture. Using your thumb, push the stuffing inside the centre cavities of Stuffing each piece, until no more stuffing will fit. Place whole sage leaves 5-6 dried apricots, fine dice around the outside of the loin halves, season with salt & pepper. 1 tbsp. fennel seeds Then wrap each piece with a layer of overlapping prosciutto slic1 tsp. cinnamon es, roll up to form a thin skin like layer around the loin portions. 100g sausage meat Wrap in cling film and refridgerate, until you are ready to cook. 2 x sage leaves, finely chopped 3 x sprigs thyme, finely chopped Pre-heat the oven to 200 degrees C. Wash, then cut the parsnips 1 sprig rosemary and carrots in half. Parboil them for 5 minâ&#x20AC;&#x2122;s, drain. Place in a 1 shallot, fine dice baking tray with a little olive oil. then lightly dust with a little 2 x tbsp. fine breadcrumbs paprika, fresh thyme, rosemary, salt & pepper. Splash a little red Salt & pepper wine vinegar over the carrots and clear honey over the parsnips. Roast in the oven for 20-25 minâ&#x20AC;&#x2122;s. 200ml dark cider Heat 1 tbsp of butter & olive oil in a large ovenproof pan. Add the Vegetables pork loin, stuffing balls, & apple halves and cook over moder2 x parsnips halved, 2 x heritage carrots, halved ately high heat, turning until everything is browned all over, for 1 bunch of spinach about 10 minutes. After 9 minutes, turn the heat up and add the cider, the liqueur should bubble around the meat & apples, starting to reduce. Transfer the pork, stuffing and apples to a baking tray. Roast in the oven for a further 15 minutes, remove, carve the loin & serve. Pour the cider liqueur into a small sauce pan, reduce until slightly thickened, season to taste, then serve. 37

Poultry Moroccan lemon poussin with couscous 40 Roast poussin stuffed with herb & garlic butter 41 Chicken thighs cooked with cider, cream, leek & apple 42 Roast chicken with a mushroom & Brandy cream sauce 43 Chicken Tikka with chickpea, lentil & aubergine curry 44 Chicken Tikka with Saag Paneer & Pilau rice 45 Duck breast with port & cherries, parsnips & greens 46 Chinese 5 spice duck breast, stir-fried root vegetables 47

Roast poussin, marinated in lemon & Moroccan spices Couscous infused with lemon, pine nuts & fresh coriander Recipe Ingredients (2 portions) Poussin 2 x poussins (500g Each) Get a medium-size, high-sided, roasting tray that will hold the poussins, snugly side by side. Grind cumin seeds, coriander poussin marinade seeds, and peppercorns into a powder. Tip into a small Bowl add 2 x preserved lemons, quartered the paprika, ras el hanout jaune, lemon zest and juice. Mix well, 1 lemon, zest & juice then rub the spice mix all over each poussin. Place the birds in 1 tsp. cumin seeds the tray, side by side. Position the preserved lemon pieces be1 tsp. coriander seeds tween the breast & leg meat. Cover and leave to marinate in the 1 tsp. paprika fridge for at least 4 hours, preferably overnight. 1 tsp. ras el hanout jaune 125ml white wine Remove the poussins from fridge 30 minutes before cooking, Couscous preheat the oven to 190 degrees C. Coat the birds in a little olive oil & the add the white wine. Season with salt and pepper. 250g couscous Leaving the lemons in position. Cover with foil and bake for 30 1 zest of lemon minutes. After 30 minutes, remove the foil and continue to roast 1 small bunch fresh coriander, finely chopped. for 15 minutes turning once, until the poussins are golden and 1 handful of dried fruit: cranberries, dates, apricots, chopped the juices run clear when the thighs are pierced. 2 x tbsp. raisins 4 x tbsp. toasted pine nuts Couscous Vegetable stock Prepare 250g couscous according to the packetâ&#x20AC;&#x2122;s instructions Olive oil with stock, dried fruit added to stock. Once the couscous has absorbed the stock, fluff up with a fork & add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with a little olive oil. Top with fresh coriander leaves. 40

Roast poussin, stuffed with prosciutto, mixed herb & garlic butter served with asparagus, green beans, spinach & watercress Recipe Ingredients (2 portions) Poussin 2 x poussins (500g Each) Pre-heat oven to 190 degrees C. Get a medium-size, high-sided, roasting tray that will hold the poussins, snugly side by side. Stuffing 30g butter, diced In a small bowl, add diced butter, parsley, lemon zest, lemon 1 zest of lemon thyme, garlic, Prosciutto ham, salt & pepper. Beat into herb but1 small bunch, flat-leaf parsley, finely chopped ter. Mould into small balls or circle shapes. Using a butter knife 6 x sprigs, lemon thyme & your fingers, part the breast skin from the breast meat, push 2 x Prosciutto ham slices, fine dice the knife under the skin, being careful not to rip the skin, and 2 x garlic cloves, crushed push 1-2 knobs of the herb butter between the skin & breast meat. Repeat this process for both birds. Push half a lemon inGreens 6 x asparagus spears (Base of stem removed) side each bird, then place them side by side in the roasting tray. Coat each bird with a little olive oil & place any remaining butter 1 handful fine green beans (Topped & tailed) between the breast & legs of the birds. Roast in a pre-heated oven 1 bunch watercress (Thick stems removed) for 40-45 minutes, turning twice. A few fresh baby spinach leaves Asparagus, fine green bean & watercress salad Parboil, asparagus, fine green beans, for 4-5 minutes in salted water, drain. Then saute the beans with a little butter, in a frying pan on a low heat for 1-2 minutes. Top with watercress & baby spinach leaves, season with salt & pepper, serve.

Chicken thighs cooked with cider, leeks, apples and cream served with roast potatoes & parsnips Ingredients (4 portions)

the leeks really well, cut into rounds about 2cm in length. Peel and core one of the apples, then cut it into 6 wedges. Melt 1 tbsp of the butter in a small frying-pan and gently brown the apple pieces on each side. Set aside.

Chicken 8 x large chicken thighs 2 x leeks, chopped into 2cm long pieces 2 x apples 500ml can of apple cider 200ml fresh cream 1 tbsp. caster sugar 2-3 x tbsp. plain flour 1 small bunch of fresh thyme 2-3 tbsp. butter

Add the leeks to the fat in the pan and sauté without browning for about 10 minutes (the leeks should soften but not become sloppy). Add the flour and stir it into the juices. Continue to cook for a couple of minutes. Take the pan off the heat and slowly add the cider, stirring all the time. Put the pan back on the heat, bring to the boil then add the chicken, six sprigs of the thyme and the sautéed apple. Immediately turn the heat down to a simmer. Put the lid on and leave to cook over a low heat for about 30 minutes. The chicken should be cooked through, with no trace of pink. Lift the chicken pieces out of the dutch oven and simmer the cooking juices until reduced by about a third. Add the cream, bring to the boil and cook for a couple of minutes.

Vegetable accompaniments 4-6 red potatoes (Roasted) 2 x parsnips halved (Roasted) 1 tbsp. clear runny honey 2-3 sprigs of rosemary 1 tsp. goose fat Salt & pepper Recipe Flower and season the chicken pieces. Heat 1 tbsp butter in the dutch oven or large sauté pan (with a lid). Brown the chicken on both sides, then set the pieces on one side. Be careful not to burn the butter. Remove the tough outer leaves from the leeks. Trim the bases and cut off the tough, dark leaves at the top. Wash

Peel, core and cut up the other apple into wedges, and put it in the small frying-pan in which you cooked the first apple. Sauté gently in 1 tbsp of butter, adding caster sugar to help the slices caramelise nicely on the outside. Return the chicken back to the sauce and continue to heat gently. At the last minute, add the sautéed apples. Pick the leaves off the remaining sprigs of thyme, sprinkle over the chicken. Serve with mash, boiled new potatoes or as above with roast potatoes & parsnips.

Roast chicken breast. Mushroom & Brandy cream sauce served with spinach, roast potatoes, carrots & parsnips Ingredients (4 portions) 1.3kg Free range chicken

the skin of the breast meat. Lightly dust outside of bird with paprika & a coating of olive oil. Vegetable accompaniments Preheat oven to 200 degrees C. In a large saucepan, par-boil potatoes, parsnips & carrots for 5 minutes. Oil 2 x baking tray, place 1 tsp. goose fat into the tray to be used for the potatoes.

Sauce 1 garlic clove, finely chopped. 50ml Brandy 200ml fresh cream 2-3 sprigs of rosemary, finely chopped 4-6 sprigs of fresh thyme, finely chopped 8-10 wild mushrooms

Once vegetables are parboiled, drain. Add potatoes to one tray, and the parsnips and carrots to the other. Roll potatoes in the oil & goose fat, sprinkle rosemary over both potatoes & rosemary, followed by a light dusting of paprika, salt & pepper. Coat both the parsnips & carrots in clear runny honey. Roast all vegetables for 30 minutes, turning after 15 minutes. Carrots can be removed from the oven, after 20-25 minutes.

Vegetable accompaniments 4-6 x red Potatoes, peeled, cut in half. 3 x carrots 2 x parsnips halved 1-2 tbsp. clear runny honey. 2-3 sprigs of rosemary, finely chopped 1 x tsp. goose fat Salt & pepper 1 x bunch of spinach, washed & fried

Melt butter in a large frying pan, fry baby spinach, until all water has evaporated. Serve. Sauce Add butter, a dash of oil and garlic to a small saucepan. Fry over a medium high heat, adding more oil if needed. Try not to brown the garlic too much. Add mushrooms and saute until most of the liquid has evaporated. Remove pan from heat and add Brandy. Ignite the Brandy and saute for 1 minute. Add cream and stir in the rosemary & thyme. Season with salt and pepper to taste.

Recipe Roast chicken Pre-heat oven to 200 degrees C. Lightly season inside the bird cavity. Cut slits into a lemon, place inside bird, with bay, rosemary, thyme, parsley sprigs. Place a few cubes of butter, under

Chicken Tikka on the bone Mixed vegetable curry Ingredients (2-4 portions)

Recipe

1 x whole chicken, quartered. Marinaded for 24hrs in Tikka spices & natural yoghurt. Roasted in a preheated oven for 45min at 200 degrees C.

Vegetable curry Place the aubergine slices into a colander set over a bowl. Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine.

Vegetable curry 1 tbsp. turmeric 1 tsp. paprika 1 tsp. dried chilli 1 tbsp. ground cumin 1 tsp. ground coriander 2 x cardamom pods (seeds extracted, pods discarded) 2 x tbsp. garlic & ginger paste 1 tomato, diced 1 cinnamon stick 1 white onion, diced 200g tin of cooked red lentils 200g tin cooked chickpeas 1 large, aubergine (2-3cm Sq. Dice) 1 carrot, diced 1 red pepper large dice 1 large green chilli finely sliced. 1 small bunch, fresh coriander, chopped. 2 x tbsp. natural yoghurt

Place a large, high-sided frying pan over a medium heat, add oil & butter followed by all the spices. Crush the cardamom pods, extract the black seeds and lightly crush them in a mortar with a pestle. Add them to the same pan, along with the cinnamon stick, and stir to lightly toast the spices for 1-2 minutes. Add the red peppers carrot & onions, lower the heat and cook for 10 minutes, until the vegetables have softened and absorbed the spice flavours. Add the chopped tomatoes, garlic & ginger paste and green chilli to the pan, and season well with salt and freshly ground black pepper. Cook for another 5 minutes. Add the cans of lentils & Chickpeas and bring to a simmer, add a little water if the pan is too dry, then cover and leave to cook while you cook the aubergine. Rinse the salt off the aubergine and brown the pieces lightly on a hot griddle with a little olive oil. Add the grilled aubergine slices to the pan with the onions, tomatoes and spices, cover and simmer until the aubergine is very soft, about 20 minutes. Taste the curry, turn off the heat then adjust the spice-level by adding natural yoghurt to taste. Sprinkle over the chopped coriander and mint and serve. 44

Chicken Tikka on the bone with Saag Paneer & Pilau rice

Ingredients (2-3 portions)

ened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don’t remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you’re ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.

1 x whole chicken, quartered. Marinaded for 24hrs in Tikka spices & natural yoghurt. Roasted in a preheated oven for 45min at 200 degrees C. Pilau rice 450g basmati rice 600ml boiling chicken stock 2 x fresh bay leaves 1 cinnamon stick 8 x whole cloves 4 x green cardamom pods 1 white onion, diced

Saag Paneer In a large bowl, add turmeric, cayenne, 1 tsp rock salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, Let the cubes marinate for a few minutes. Place a large pan over medium heat, add the paneer as the pan warms. Fry for 1-2 minutes, give the pan a toss. Each piece of paneer should be browned on one side. Fry for 1-2 minutes, remove the paneer from the pan onto a plate. Add some more oil to the pan. Add the onions, ginger, garlic and chile. Saute the mixture until it’s evenly toffeecoloured, for about 15 minutes. Add water if the pan becomes too dry. Add the garam masala, coriander and cumin powder and a little water. Cook, stirring often, until the raw scent of the spices cook out, for about 3 to 5 minutes. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and stir, and cook for about 5 minutes with the lid off. Turn the heat off. Add the yogurt. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Saag Paneer 1 tbsp. garam masala, coriander, cumin, turmeric, cayenne 1 paneer cheese, cubed 1 white onion, diced ½ bag of frozen spinach, thawed and chopped. 2 x green chillies, finely sliced. 3 x garlic cloves, finely sliced. 3 x tbsp. natural yogurt Recipe Pilau rice Leave rice to soak for about 30 minutes in fresh cold water or place in a sieve and wash under the cold tap for a minute or so. Cook the onion in the butter for around 5 minutes until soft45

Duck breast cooked with Port, red wine & cherries rosemary & honey glazed parsnips. Green bean & watercress salad

duck breasts in the port to coat. Remove the pan from the heat. Ingredients (2 portions) Transfer the duck breasts from the pan and place in a small roasting tray, skin side up. Cover the skin of each breast with 1 tsp of 2 x duck breasts runny honey. Roast the breasts inside the oven for 4-5 minutes. Sauce Sauce 100ml Port Return the pan used for the duck to the stove under a medium 150ml red wine (Bordeaux) heat, for 5 minutes. Add the red wine, bay leaves & thyme sprigs. 1 handful of cherries Lower the heat to simmering point and allow the sauce to bubble 30ml cream away until the mixture is reduced by about half. Pass the sauce 1 tsp. Dijon mustard through a sieve to remove the herbs, into a small sauce pan. 2 x bay leaves Place the pan on a low heat, add the cream & dijon mustard, stir 5 x sprigs of thyme into the sauce using a hand whisk the pan until the sauce has Fine green beans (topped & tailed) thickened slightly. Add the cherries, and continue to reduce for 1 small bunch watercress 5 minutes, until sauce has thickened, remove from heat. Serve Recipe Parsnips Wash & cut parsnips into preferred size. Parboil them for 5 minDuck Preheat oven to 190 degrees C. With a sharp knife, score the fat utes in boiling, salted water, drain. Transfer the parsnips to a of the duck into a cross-hatch pattern. Sprinkle salt & pepper roasting tray, with a little olive oil. Sprinkle rosemary and paprika over them followed by salt & pepper. Finish with a coating onto the skin of the duck breasts and rub it into the fat. of runny honey. Roast for 25-30 minutes, turning halfway. Place a heavy-based ovenproof frying pan on heat. Donâ&#x20AC;&#x2122;t add oil. Whilst pan is still cold, add the duck breasts, skin-side down. Fine Green Bean & Watercress salad Cook until most of the fat has run out of the skin into the pan Parboil, fine green beans, for 5 minutes in salted water, drain. and the skin has a golden colour (about five minutes). Drain the Saute beans with a little butter, in a frying pan on a low heat for fat from the pan. Turn the duck breasts over and cook on the 1-2 minutes. Top with watercress, season with salt & pepper. other side for a minute or so. Add Port to the pan, turning the 46

Chinese 5 spice duck breast, topped with spring onions served with stir-fried root vegetables Recipe

Ingredients (2 portions) 2 x duck breasts (300g each)

Preheat oven to 180 degrees. With a sharp knife, score the fat of the duck into a cross-hatch pattern. Sprinkle 1 tbsp of five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.

Duck marinade 2 x tbsp. Chinese 5 spice powder 2 x tbsp. balsamic vinegar 3 x tbsp. runny honey 1 tbsp. dried chilli Flakes 5 x tbsp. soy sauce 4 x tbsp. pickled ginger, finely chopped.

Place a heavy-based ovenproof frying pan on a medium heat. Donâ&#x20AC;&#x2122;t add oil. Whilst the pan is still cold place the duck breasts in, skin-side down. Cook until most of the fat has run out into the pan, drain the fat from the pan. The skin should reduce in size and start to become crisp and golden in colour (This takes about five minutes). Then turn the duck breasts over and cook on the other side for a minute or so. Set aside in a roasting tray.

Vegetables 2 x large parsnips, matchstick sliced 4 x carrots, matchstick sliced 3 x spring onions, finely sliced.

To make the sauce, warm the honey, balsamic vinegar, soy sauce chilli flakes & ginger together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency. Pour half of the sauce over the duck breasts & place in the oven for 3-5 minutes to finish. Remove the cooked duck breasts from the oven and leave to rest in a warm place. Place a wok on high heat, add a little oil & add vegetables followed by the remaining sauce. Stir fry vegetables for 3-5 minutes until soft & cooked. Remove duck from oven, place on top of the vegetables and garnish with the spring onions cut into slices on the diagonal. 47

Game Fillet of venison with red wine & black current sauce 50 Saddle of hare with red wine & black current sauce 51 Rabbit & tarragon dumpling stew 52 Wild boar steak, with a brandy, port & peppercorn sauce 53

Fillet of venison. Rosemary & honey glazed parsnip & carrots roast potato, squash fondant & peppered sprouts start to colour the loin. Using a table spoon baste the loin in butIngredients (2 portions) ter, turning every minute, repeat for about 5 min’s until seared & 500g fillet of venison on all sides. Transfer the pan to the oven for a further 5-8 minutes, until venison is cooked medium-rare. Remove from the Red wine & blackcurrant sauce oven onto a resting tray, rest for 5 minutes. Carve and serve. 50ml Brandy, 50ml Port 200ml red wine (Bordeaux) Red wine & blackcurrant sauce 1 Bouquet garni (Bay, Parsley, Thyme, Rosemary, Tarragon) Place a small saucepan on a medium heat, add a knob of butter, a 6 x juniper berries, crushed splash of olive oil, followed by chopped shallot, crushed garlic & 2 x garlic cloves, crushed juniper berries. After 2-3 min’s, when the pan is hot & the shallot 1 tsp. butter is translucent, add the Brandy, followed by the Port, reduce for 1 tbsp. blackcurrant jelly 1 minute, then add the red wine, the sauce should bubble gently. 1 tbsp. cranberry conserve Add the blackcurrant jelly & cranberry conserve, mix in with a 70ml game stock hand whisk, then add bouquet garni, salt & pepper. Reduce con1 tsp. Dijon mustard tents of pan by half, this should take 15 minutes. Strain through 20ml cold cream a sieve into a second sauce pan, add the game stock. Continue to Salt & pepper reduce by 1 third again, for 10-15 min’s until the sauce thickens. To finish the sauce, remove from the heat, add 1 tbsp of Dijon Vegetables mustard, 10-20ml cold cream, whisk in, season with salt & pepButternut squash fondant (2 slices, 2 cm thick, cylindrical per, continue to whisk. Sauce should thicken. Serve. shapes). 2 parsnips halfed, 2 carrots, 2 red potatoes, 6 brussel sprouts Vegetables & butternut squash fondant - See pages 29 & 43. Recipe

Brussel sprouts Trim ends & cut a cross shape at the base of each sprout. Place sprouts in a pan of boiling water for 10 mins. When soft, remove & drain. Transfer to a small frying pan, on a medium heat. Melt butter in the pan & fry for 2-3 mins, season with salt & pepper.

Pre-heat oven to 200 degrees C. In a heavy based, oven proof pan pour in a little olive oil and heat till lightly smoking. Season the loin with salt and pepper and a little chopped rosemary, then place into the hot pan. Add 20g of butter this should foam and 50

Saddle of hare with red wine & blackcurrent sauce served with roast potato, carrots, squash fondant & peppered sprouts Ingredients (2 portions) Recipe 1 saddle of hare Saddle of hare Pre-heat oven at 180 degrees C. Using a sharp knife carefully reVegetables (cut into small cylindrical shapes using a cutting move the loins from the around the spine of the hare. Place in a shape) tray and season with a little salt & pepper, and a drizzle of olive 2 x large red potatoes oil, set aside. Place an oven proof pan on a high heat, add butter, 4 x carrots followed by the hare loins. Roll the loins around the pan for 1-2 8 x brussel sprouts min’s until seared on all sides. Remove the pan from the heat, ½ a butternut squash then sprinkle a little chopped thyme & rosemary over the loins, transfer to the oven to roast for 3-5 minutes. Remove, from oven Red wine & blackcurrant sauce & leave to rest for a further 5 minutes, slice and serve. 50ml Brandy Red wine & blackcurrant sauce 50ml Port Place a small saucepan on a medium heat, add a knob of but200ml red wine (Bordeaux) ter, followed by a splash of olive oil, chopped shallot, crushed 1 Bouquet garni (bay, parsley, thyme, rosemary, tarragon) garlic & juniper berries . After 2-3 min’s, when the pan is hot & 6 x juniper berries, crushed the shallot is translucent, add the Brandy, followed by the Port, 2 x garlic cloves, crushed reduce for 1 minute, then add the red wine, the sauce should 1 tsp. butter bubble gently. Add the blackcurrant jelly & cranberry conserve, 1 tbsp. blackcurrant jelly mix in with a hand whisk, then add bouquet garni, salt & pep1 tbsp. cranberry conserve per. Reduce contents of pan by half, this should take 15 minutes. 70ml game stock Strain through a sieve into a second sauce pan, add the game 1 tsp. Dijon mustard stock. Continue to reduce by 1 third again, for 10-15 min’s until 20ml cold cream Salt & pepper the sauce thickens. To finish the sauce, remove from heat, add 1 tbsp of Dijon mustard, 20ml cold cream, whisk in, season with salt & pepper, continue to whisk. Sauce should thicken. Serve Vegetables & butternut squash fondant - See pages 29, 43, 50. 51

Rabbit cooked in dark beer, topped with tarragon dumplings served with broccoli infused mash potato

Recipe Ingredients (4 portions) Dumplings (Make 1 hour before cooking the stew) Tarragon dumplings To make the dumplings, rub together the flour, butter, and tar400g self-rising flour ragon with a dash of salt and pepper. Mix in enough milk to 200g butter give you an unsticky, stiff dough. Knead together, then roll into 1 bunch fresh tarragon, finely chopped a large snake. Cut into 18 equal sized pieces and roll into balls. Salt & pepper Place on a sheet, and sprinkle nutmeg over the top. Refrigerate. Milk Â˝ a nutmeg, grated Rabbit stew Preheat the oven to 190 degrees C. Place Dutch Oven on the Rabbit stew stove, over medium-high heat, add olive oil and 1 tbsp butter. 1.3 kg rabbit, jointed and cut into 6 pieces Coat the rabbit pieces in flour and shake off any excess. Put the 3 x tbsp. flour rabbit pieces into the Dutch Oven, rotating pieces for about 5 Olive oil minutes, until browned & golden all over. Remove the rab1 tbsp. butter bit pieces from the Dutch Oven, set-aside. Add a big pinch of Sea salt & freshly ground black pepper salt and pepper and the diced bacon. Cook until the bacon has 4 x slices bacon, fine dice crisped, then add the rosemary, mushrooms and onions and fry 2 x sprigs fresh rosemary for another ten minutes. Return the rabbit pieces to the Dutch 1 handful mushrooms, cleaned and torn Oven and mix in a tbsp of flour, then pour in the chicken stock 1 handful baby onions, peeled and beer. Cover with the lid and simmer for 30 minutes. 330ml bottle dark beer 500ml chicken stock

Mash potato Broccoli, cut into florets (boiled for 15mins, over cooked) (See mash recipe on page 36. Add boiled broccoli instead of spinach. Make sure the broccoli is slightly over cooked, so that it easily combineâ&#x20AC;&#x2122;s with the mash potato). 52

After 30 minutes, remove the dumplings from the fridge. Place the dumplings on top of the stew, about half an inch apart. They will act as a kind of lid, allowing the stew to retain moisture and not to boil dry. Drizzle them with olive oil, transfer the topped stew to the pre-heated oven and bake for 45 minutes. When perfectly cooked they will crisp up on the top, but stay bun-like and soft on the bottom. Note: do not open the oven during cooking.

Wild boar steak on a bed of sautéed fennel Roasted pear, parsnip mash. Brandy, Port & green peppercorn sauce

Ingredients (2 portions)

Recipe

2 x wild boar steaks (3-400g each)

Wild boar Rub the steaks with a little oil, salt and pepper. Heat a griddle pan (without oil), add the steaks and sear over a medium heat for 2 minutes on each side. Set aside, in a warm place.

Pears 2 x conference pears, peeled, cored & halved. 1 tsp. cinnamon, 1 x tsp. brown sugar 1 tbsp. runny honey 20ml Port

For the sauce, place a small saucepan on a medium-heat, reduce 100ml of game stock by half. Add 20g butter to the same griddle pan used for the steaks, add shallot and fry for 1-2 min’s. Add brandy, reduce for 1 min, followed by Port & green peppercorns, continue to reduce, deglazing the pan. After 3-4 min’s, a bubbling liquer should have formed. Pour the contents of the griddle pan into the sauce pan with the reduced stock. Place on a medium heat. Add the cranberry conserve, whisk in using a hand whisk, bring the sauce to a simmer. After 10 min’s, add mustard, cold cream, salt & pepper, whisk in. Continue to reduce sauce for 5 minutes. Remove from heat, sauce should now have thickened & be ready to serve.

1 fennel bulb, sliced. Sautéed for 10min’s. Mash 3 x large parsnips, sliced (1cm thick slices) 1 red potato, 2cm cubes 25ml milk 25ml cream Salt & pepper Sauce 50ml Port 50ml Brandy 1 small shallot, finely chopped. 100ml game stock 30ml cream 1 tbsp. Dijon mustard 1 tbsp. cranberry conserve

Roast pear Preheat the oven to 200 degrees C. Peel the pears and slice them lengthwise into halves. With a small sharp knife and a melon baller, remove the core and seeds from each pear. Toss the pears with some lemon juice to prevent them turning brown. Place pears in a small baking tray. In a small bowl, combine cinnamon, port, honey and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears in the oven for 30 minutes, or until tender. Serve. 53

Seafood Sea bass fillets, fried potatoes, with capers & green olives 56 Sea bass fillets, sweet potato & mango chutney mash 57 Roast Sea bream 58 Grilled rainbow trout with lemon, fennel & parsley butter 59 Cod loin, with parsley, lemon thyme, butter 60 Cod loin, chive & tarragon cream sauce 61 Grilled salmon. Crispy fish skin & Serrano ham 62 Seabass fillet, king oyster mushrooms, risotto, crispy Prosciutto 63 Mussels ProvenĂ§al 64 Mussels MariniĂ¨re 65

Lemon & herb coated fillets of sea bass served with spinach & fried potatoes with, garlic, parsley, capers & green olives Ingredients (2 portions)

Recipe

Sea bass 2 x Sea bass (4-500g each), filleted 1 tsp. fennel seeds, crushed 1 tsp. chilli flakes Salt & pepper 1 zest of lemon 4 x sprigs lemon thyme, leaves finely chopped

Potatoes Pre-heat oven 200 degree’s C. Slice potatoes, and place in a roasting tray with a little olive oil & 2 knobs of butter. Season with salt & pepper. Place inside the oven, top self, for 20-25min, turn slices after 10min. Finely chop parsley, large green olives. Rinse and chop 2 tbsp’s of cappers, set to one side. After 25min, when potatoes are almost cooked & slightly browned. Place a large frying pan on the stove over a medium heat, add 20g butter. Add garlic, parsley stalks, fry for 1-2min, then add the browned potatoes from the roasting tray. Saute for 5 min’s, making sure all potatoes are coated in the melted butter. Add olives, cappers & parsley. Continue to saute the potatoes for 1-2 min’s, coating in the herbs & butter. Season to taste, serve.

Fried potatoes 400g Red potatoes, sliced (1cm thick Slices) 1 handful green olives, sliced 2 x tbsp. capers, chopped 2 x garlic cloves, finely sliced 30g butter 2 x tbsp. parsley stalks, finely chopped 3 x tbsp. parsley leaves, finely chopped

Sea bass Place fish fillets on a large plate. Coat the fillets with a sprinkle of spices, lemon zest, lemon thyme, salt & pepper and a little olive oil. Place a large frying pan, over a medium heat, add 20g butter. Once the pan is hot & the butter is totally melted, add the fillets, skin side down (Fillets will curl as a result of the heat), hold fillets down with spatchaler to stop this. Seabass should be cooked for 4-5 minutes on the skin side to allow to crisp-up. When the skin is crisp, turn onto flesh side and continue to fry for 1 minute, until fillet is fully cooked, Serve.

1 x small bunch spinach (Washed, pan fried for 5 minutes)

Sea bass fillets, topped with lemon zest & fennel seeds served with sweet potato & mango chutney mash Crisp Serrano ham slice Ingredients (2 portions)

Recipe

Sea bass 2 x 350g Sea bass, filleted 1 zest of lemon 1 tsp. fennel seeds 10g butter Olive oil

Sea bass Sprinkle fennel seeds and grated lemon zest over the fillets, season with salt & pepper. In a large frying pan, melt 10g butter, add a splash of olive oil. Once the pan is hot & the butter is melted, add the Seabass fillets, skin side down (fillets will curl as a result of the heat), hold fillets down with spatula to stop this. Seabass should be cooked for 5 minutes on the skin side to allow it to crisp-up. When the skin is crisp, turn onto flesh side and continue to fry for 1 minute, until fillet is fully cooked. Remove from pan & serve, garnish with chopped parsley.

Mash 2 x large sweet potatoes, peeled & sliced 1 red chilli, seeds removed, finely sliced 1 bunch, fresh coriander, finely chopped. A few leaves reserved for garnish 1 tbsp. balsamic vinegar Mango chutney, half a jar

Mash Slice sweet potato, place in roasting tray, toss in olive oil, season with salt & pepper. Roast in pre-heated oven for 20 minutes at 200 degreeâ&#x20AC;&#x2122;s. After 10 minutes turn all pieces over. Be careful not to burn surface of the potatoes. When the sweet potatoes are soft, transfer them to a large saucepan, add the chutney, balsamic vinegar, red chilli and mash. Towards the end of this process, add a half of fresh coriander & mix in. Top with a few whole coriander leaves & the crisp Serrano ham slice.

Serrano ham, slice thickness: 1-2mm (good quality)

Serrano ham Place 2 Serrano ham slices in lightly oiled roasting tray & roast until crisp, for approximately 5-8 minutes. Turn half way. 57

Roast Sea bream, with fennel & herb butter served with potateo dauphinoise, baby spinach & watercress Recipe

Ingredients (2 portions) 2 x 400g Sea bream (gutted, scaled & cleaned)

Sea bream Make fennel & herb butter (See Page 60). Make 3 x cuts either side of the bream, stuff the butter mixture into the cuts either side of the fish & inside. Place lemon slices inside. Season each fish, and wrap in lightly buttered tin foil, adding 1-2 more slices of lemon either side of the fish. Roast the bream parcels in the oven at 200 degrees for 20-25 mins, turn once, after 10-15 mins. Open parcels for last 5min, to crisp outer fish skin.

Herb butter 40g butter, diced 1 small bunch parsley, finely chopped 6 x sprigs of lemon thyme 1 tbpn. fennel seeds 1 zest of lemon Ground salt & pepper 1-2 garlic cloves, crushed

Potato Dauphinoise Heat oven to 190C. In a large saucepan add cream, milk and garlic, bring to a simmer. Slice the potatoes very finely, about 3-4mm thick, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop the slices sicking or catching on the bottom of the pan.

Potato Dauphinoise 500ml double cream 500ml milk 3 x garlic cloves, crushed 8 x large King Edward or Maris Piper potatoes 100g grated GruyĂ¨re cheese

Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic). The cream sauce should seep through the layers and leave a little moisture on the surface. Scatter cheese over the top, then bake for 30 mins until the potatoes are soft and browned. Increase the heat for 5 mins if not brown enough.

Greens 1 small bag, baby spinach, washed 1 bunch, watercress, washed (large stalks removed) Salt & pepper

Greens Wash greens, cut into similar sizes leaves, season lightly, serve. 58

Grilled rainbow trout with lemon, fennel & parsley butter served with potato slices, asparagus, fine green beans & watercress

Recipe Ingredients (2 portions) Rainbow trout 2 x 400g Rainbow trout (gutted, scaled & cleaned) Make parsley butter for fish cavities (See Page 60). Put your grill on max. Slash each trout with a knife, about six times on each Trout side. Rub the trout with olive oil and season with salt and pepper. Olive oil Stuff the cavities with the parsley butter mix and place lemon Sea salt slices inside. Place the fish side by side on a baking rack over a Freshly ground black pepper roasting tray. Grate lemon zest on top of the fish. Position the 1 bunch fresh flat-leaf parsley, leaves finely chopped tray about it 15cm from the grill. Cook for around 6 minutes on 1 lemon, zested and sliced each side until skin is crispy and golden. 1 tbsp. butter Fried potatoes Preheat oven to 200 degrees. In a small roasting tray, add a few knobs of butter & olive oil. Slice red potatoes, add slices to the tray, season with slat & pepper, and a tsp herbs du provence or fresh thyme. Place inside oven, cook for 20-30 minutes, turning half way. When the potatoes are browning. Heat a frying pan, add 2 tbsp of butter, remove tray from oven & add potatoes to the pan. Saute in butter until crisp & golden, finish with a handful of fresh chopped parsley.

Potatoes 300g red potatoes, peeled & sliced into 0.5cm thick. 1 small bunch fresh flat-leaf parsley, leaves finely chopped Butter 20-30g Olive oil Salt & pepper Greens 1 bunch watercress 6-8 asparagus spears 1 handful of fine green beans, topped & tailed

Greens Prepare the asparagus, fine green beans & watercress. Fill a medium-size saucepan with salted water, bring to a boil. Add the asparagus, reduce heat slightly. Cook for 3 minutes, add green beans cook for a further 2-3 minutes until tender. Remove from saucepan, drain. Serve with watercress, season to taste. 59

Cod loin, topped with a parsley, lemon thyme and fennel seed butter served on a bed of green beans & baby spinach Recipe Ingredients (2 portions) Herb butter 2 x 300g pieces of cod loin In a small bowl, add diced butter, parsley, lemon zest, lemon thyme, garlic, half of the fennel seeds, salt & pepper. Beat into Herb butter herb butter. Mould into small balls or circle shapes. Flatten with 40g butter, diced 1 small bunch Parsley, finely chopped a knife. (Ready to be positioned on top of fish whist cooking) 5-6 sprigs of lemon thyme Refrigerate to firm up butter portions. 1 tbsp. Fennel seeds, crushed 1 zest of lemon Greens Boil the fine green beans in a small sauce pan of lightly salted waSalt & pepper ter for 4-5 minutes, drain & set-aside. In a large frying pan, melt 1-2 garlic cloves, crushed. 1-2 knobs of butter, fry spinach for 1-2 minutes. When cooked add beans & sautĂŠ. Season with salt & pepper, serve. Greens 1 handful of fine green beans, topped & tailed 1 bag of baby spinach

Cod Turn your grill on high. Sprinkle half of the fennel seeds over the cod, season with salt & pepper. In an oven proof pan, melt butter, once hot, add the cod (Skin side down). Fry for 3-4 minutes until skin is crisp. Place the herb of butter balls on top of the cod & place under the grill for approximately 8 minutes until fish is cooked & the butter is melted, revealing the herbs inside.

Grilled cod loin, topped with a chive & tarragon, cream sauce served with leek & spinach mash. Mange tout Ingredients (2 portions) Recipe 2 x 300g pieces of cod loin Mash 1 tbsp. fennel seeds, crushed Boil the potatoes in a large pan of lightly salted water. After about Salt & ground mixed pepper corns 20-25 minutes, when they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer. With a Sauce spoon, beat in the milk or cream and butter and season to taste 1-2 garlic cloves, finely chopped with salt, pepper and some grated Parmesan. In a separate pan, 50ml white wine fry the chopped leek & spinach in butter, when soft, mix into the 1 handful tarragon leaves, finely chopped mash. 1 small bunch chives finely chopped 50ml cream Sauce In a small, high sided frying pan, melt butter, add chopped garMash lic & fry for 1-2 minutes. Add white wine, reduce, by half. Add 300g red potatoes, peeled & cut into 2-3cm Sq. pieces cream bring to boil & remove the pan from heat, just before serv1 leek, sliced into 1cm thick pieces ing add freshly chopped tarragon & chives. Â˝ bag of baby spinach Cod 4 x tbsp. grated Parmesan Turn your grill on high. Sprinkle fennel seeds over the cod & Â˝ cup of milk season with salt & pepper. In an oven proof pan, melt butter, 1 large knob of butter add cod (Skin side down). Fry for 3-4 minutes until skin is crisp. Salt & pepper Place a knob of butter on top of the cod & place under the grill for 10 minutes until fish is cooked, and the butter has melted. 2 handfuls, mange tout. washed Mange tout Boil the mange tout in a small pan of lightly salted water for 5 minutes. drain and serve. 61

Grilled salmon, wafer crisp skin. Crisp Serrano ham slice Grilled red pepper. Spanish rice with baby spinach. Salmon Ingredients (2 portions) Put grill on full. Pour a couple of lugs of olive oil into a large roasting tray. Drizzle olive oil over both sides of the salmon, 2 x 200g salmon fillets Sprikle fennel seeds and finely grated lemon zest over both fil1 tbsp. fennel seeds lets. Rub these flavours all over the salmon, lay each fillet skin 1 tsp. dried chilli flakes side up. Place Salmon under the grill on the middle shelf and Salt & pepper grill for 14 minutes. 1 long sweet red pepper, halved and de-seeded After 14 minutes, take the tray out of the oven. Using a knife and Serrano ham, slice thickness: 1-2mm (Good quality) your fingers, carefully peel the skin away from the flesh and flip it over. Add a good pinch of rock salt and fennel seeds, cook for Spanish rice another 5 minutes. After 5 minutes repeat the process and return (See Paella Ingredients on page 71) to grill, until the skin is crisp & wafer like. Remove from the grill and serve. Be Â§careful not to burn the skin. Serrano ham Add 1 tbsp of olive oil to a small roasting tray, lay the ham sliceâ&#x20AC;&#x2122;s flat side by side, roast for 5-10 minutes, turning halfway, until crisp & golden. Sweet Red pepper Halve and de-seed the red pepper. Coat with a little olive oil, season with salt & pepper and a sprinkling of fennel seeds. Place a griddle pan over a high heat, add a little olive oil, lay pepper on the griddle and cook until charred on both sides for 4-5 minutes, then transfer to a small baking tray & continue to cook for in oven for 3-5 minutes until softened.

Recipe Spanish rice Follow the Paella recipe on page 71. Leave out the chicken & seafood. Add half a Leek chopped into 1cm thick slices, early in the recipe, after the peppers & carrots. In a separate pan fry baby spinach, add to rice when cooked. 62

Fillet of sea bass served with king oyster mushrooms, risotto & crisp Prosciutto slice Ingredients (2 portions) 500g of sea bass, filleted 1 small bunch of parsley, finely chopped 5 x sprigs of thyme, leaves removed 2 x king oyster mushrooms, halved 2 x Prosciutto slices. Thickness: 1-2mm (Good Quality) Salt & pepper

Recipe Mushroom risotto Follow mushroom risotto recipe on page 68. King oyster mushrooms Cut off the bottom ends of mushrooms, then wash them. Season with salt & pepper and a little olive oil. Slice the mushrooms in half or 0.5 cm thickness. Add 1 tsp. of butter to a heated pan, then fry the mushrooms on each side about 3 minutes until golden brown. Garnish with fresh thyme leaves.

Mushroom risotto See ingredients on page 68

Sea bass fillets In a large frying pan, melt 20g butter and a splash of olive oil. Once the pan is hot & the butter has melted, add the seabass fillets, skin side down (Fillets will curl as a result of the heat), so hold fillets down with a spatchalar to stop this. Seabass should be cooked for 5 minutes on the skin side to allow it to crisp-up. When the skin is crisp, turn the fish on to the flesh side and continue to fry for 1 minute, until fillet is fully cooked. Remove from the pan & garnish with a little chopped parsley. Crispy prosciutto Add 1 tbsp of olive oil to a small roasting tray, lay ham slices flat side by side, roast for 5-7 minutes, turning halfway, until crisp & golden.

Mussels ProvenĂ§al Recipe Ingredients (2 portions) Red sauce 1 kg jumbo mussels In a Dutch Oven, heat olive oil over medium heat until it is fra2 x red chillies grant, just before it smokes. Add the bay leaves and stir them 5 x garlic cloves, finely sliced in the oil until they begin to brown, about 10 seconds. Add the 2 x red peppers, sliced garlic and cook for 1 minute until it starts to turn golden brown, 1 leek, sliced then add the onions, carrots, and oregano. Cook the vegetables 1 small bunch of parsley, finely chopped until they are very brown, about 15 minutes. Stir occasionally, 200ml White wine just enough to prevent them from scorching. Red sauce 2 x 400g cans chopped plum tomatoes in juice Add the crushed tomatoes with their juice, the tomato paste, salt 6 x tbsp. olive oil and pepper, and 200ml white wine, and bring to a boil. Lower 2 x bay leaves the heat, and simmer, partially covered until the sauce level has reduced by 4-5 cm and the sauce is thick enough to coat the back 1 whole head garlic, peeled and finely chopped of a spoon. Cook the sauce for about 1 hour, stirring occasion2 x medium red onions, fine dice ally. Remove from heat, until you are ready to cook the mussels 2 x carrots, fine dice 1 tbsp. dried oregano Mussels 2 x tbsp. tomato paste Place a large mussel steaming pot, over a medium-high heat. 1 tsp. rock salt Add olive oil and sliced red pepper, fry. When the pepper slices 1 tsp. freshly ground black pepper are soft, add the leek followed by the garlic and red chilli, saute 3 x tsp. olive oil & stir, every 30 seconds. Add the white wine and â&#x20AC;&#x2DC;Red Sauceâ&#x20AC;&#x2122;, 4 x large cloves garlic, chopped (about 1/4 cup) increase the heat to high, cover and bring to a boil, this should 2 x tsp. paprika take 1-2 minutes. Then add the mussels and stir in to the sauce and replace the lid. Cook over high heat 4 minutes. Remove the lid and stir again. Continue to cook until the mussels are completely open and the mussel is firm inside, about 5 minutes more. Discard any unopened mussels. 64

Mussels MariniĂ¨re Recipe Ingredients (2 portions) Before cooking clean the mussels, by placing them in a large 1 kg of jumbo mussels saucepan of cold salted water for 1 hour. This will allow the mussels to release any dirt trapped inside their shells, prior to cookWhite wine, cream sauce ing. Discard all broken or open mussels. Using a sharp knife, Â˝ leek, finely chopped remove dirt and barnacles from the outside of the shells. Set 3 x spring onions, finely chopped mussels aside. Â˝ Spanish onion finely chopped 1 bulb of garlic, fine dice Place a large mussel steaming pot, on a medium high heat, add 250ml glass of white wine 300ml double cream olive oil & butter, then chopped leek & onions. Once the leek & 1 handful, fresh coriander, finely chopped onions have softened, add the chopped garlic and a little more 1 handful, flatleaf parsley, finely chopped butter, stir regularly. After 1-2 minutes, add the mussels, folSalt & pepper lowed by the white wine, stir in, mixing all ingredients. Bring to a boil, then cover with the tight fitting lid, cook for 4-5 minutes. After 5 minutes, add the cream, stir into the cooking liqueur, coating the mussels. Cover again & reduce the heat slightly, allow the mussels to steam for another 4-5 minutes. The mussels should now be almost cooked, at this point add half the parsley and coriander, stir into the sauce, season with salt & pepper, replace lid and continue to steam for 2-3 minutes. Remove lid and stir again, season again, making sure all the mussels are rotated in the pot. After 10-13 minutes all the mussels should all be open & cooked. Continue to stir, adding remaining parsley & coriander. Season with salt & pepper, to taste. Note: this dish works well, served with a freshly baked baguette, and good quality butter. 65

Rice King oyster mushroom risotto 68 Butternut squash risotto, crispy sage leaves 69 Seafood risotto 70 Seafood Paella 71

King oyster mushroom risotto Ingredients (4 portions)

Recipe

200g wild mushrooms, cleaned and torn Olive oil Sea salt and freshly ground black pepper ½ bulb of garlic, finely sliced ½ leek, finely sliced 1 shallot, fine dice 1 small bunch of thyme, leaves picked 15g butter 1 small bunch, flat-leaf parsley, finely chopped 1 lemon 50g grated Parmesan cheese, 1 coffee mug of risotto rice grains 200ml of white wine 750ml chicken or vegetable stock 1 handful grated Parmesan or Pecorino cheese.

Mushroom risotto In a medium-size saucepan, heat the chicken stock. In a separate large saucepan, add olive oil and butter followed by the chopped shallot, leek, and a few mushroom slices. Cook slowly for about 5-8 minutes without colouring. Once the vegetables have softened, add the rice and turn up the heat. The rice will begin to lightly fry, keep stirring it until the grains are translucent. Then add the wine and continue to stir for 1-2 minutes, allowing the grains to absorb the wine flavour. At this stage, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer, so the rice doesn’t cook too quickly. Keep adding ladlefuls of stock, stirring to allowing time for each ladleful to be absorbed, before adding the next. This process will take around 20-25 minutes, before the rice is cooked. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Season carefully. Remove pan from the heat and add the butter Parmesan & parsley. Stir well. Place a lid on the pan and allow to sit for 2 minutes. Mushroom topping Place a heavy bottomed ovenproof frying pan under a medium high heat, add butter and a splash of oil, followed by the mushrooms. Fry for 1-2 minute’s until they begin to colour, then season with salt and pepper. Add the garlic and thyme and saute until mixed together. Transfer the pan to the preheated oven and roast the mushrooms for 6 minutes, until cooked through and rich in flavour. Place on top of the risotto & serve. 68

Moroccan spiced, butternut squash risotto. Topped with pan fried sage Ingredients (4 portions) Olive oil 1 tbsp. chilli flakes 1 tsp. ground mixed pepper corns 1 tbsp. paprika 1 tbsp. ground cinnamon. 1 butternut squash, medium size 1 tbsp. ground rock salt 1 coffee mug of Risotto rice grains 200ml of white wine ½ leek, finely sliced 1 shallot, fine dice Celery, finely sliced (optional) 750ml chicken stock or vegetable stock 30g grated Parmesan or Padano cheese. Sage leaves, flattened

In a separate sauce pan heat the stock. Put the olive oil and butter into a large saucepan, add shallot, leek and/or celery. Cook slowly for 10 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat. The rice will begin to lightly fry, keep stirring it until the grains are slightly translucent. Add the wine and keep stirring, allowing the wine to evaporate. At this stage, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly. Keep adding ladlefuls of stock, stirring to allow each ladleful to be absorbed before adding the next. This will take around 15-20 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Season carefully. Remove pan from the heat and add the butter and Parmesan, stir in well. Once the Squash is soft, remove from the oven. Using an heat proof glove, hold each piece and scoop out the soft flesh, from around the skin & add to the risotto pan. Stir the soft squash flesh into the risotto. Until you have a consistency as shown above. Place a lid on the pan and allow to sit for 2 minutes.

Recipe

Fried sage leaves Heat a generous glug of olive oil in small frying pan, add sage leaves and fry for 1-2 minutes, turning repeatedly. Be careful not to burn. Remove the leaves from pan with a slotted spoon and allow them to dry on kitchen paper.

Pre-heat oven to 200 degrees. Cut butternut squash length ways into 4 or 6 pieces. Place pieces side by side in a large roasting tray. Coat each piece with olive oil, followed by chilli flakes, paprika, cinnamon, salt & pepper. Roast the pieces in the oven for 45 minutes, until the flesh is soft and the surface is slightly caramelized. 69

Seafood risotto Recipe Ingredients (4 portions) Risotto Mixed seafood (mussels, clams, raw prawns, squid) Add chilli flakes, fennel seeds, ras el hanout jaune, paprika to the 2 x 100g white fish fillets (cod, red mullet or bream) pan with olive oil & a knob of butter. Once hot, add the diced fennel bulb, after 5 minutes, when fennel is nearly cooked, add Risotto spring onions & garlic, continue to cook for another 1-2 min1 pinch of chilli flakes utes. Add more oil, followed by the rice, stir until translucent, 1 pinch of paprika approximately 1 minute. 1 tsp. fennel seeds 1 tsp, ras el hanout jaune Ground rock salt/mixed pepper corns Add wine, once the wine has evaporated, turn the heat to meÂ˝ fennel bulb, finely diced dium, adding the fish stock, one ladle at a time, continue to stir 3 x spring onions, finely sliced, & add more stock, so that the rice simmers gently, repeating the 3 x garlic cloves, finely chopped process, until the rice is cooked. This usually takes 30 minutes. 1 coffee mug of risotto rice 200ml of white wine When the rice is almost fully cooked & soft. Add the shellfish 750ml fish stock to the pan and squeeze in the juice of a lemon. Cover with a lid, 1 juice of a lemon. and continue to cook for 5-8 minutes, by this time your shellfish 1 handful of parsley, finely chopped should be cooked, discard any shells that do not open. Serve with freshly chopped parsley, sprinkled on top. Reserved fennel heads (for cod topping) White fish fillet Pre-heat oven to 200 degrees C. In a separate oven proof pan, add oil & butter, cook fish fillet skin side down, Season with salt & pepper. Fry for 3-4 minutes. Once the skin side is crisp, put a knob of butter on top of each fillet & transfer the pan to the oven for 5-10 minutes until the fish is cooked. Place the fish on top of the risotto, with the fennel heads on top. 70

Seafood Paella Recipe Ingredients (6-8 portions) Mixed Seafood: 6-8 king prawns, 1 handful of squid rings, 1 Preheat the oven to 190º degrees C. Season the chicken pieces and dust with flour. Heat a little olive oil in a Paella pan or large handful mussels (optional) 4 x octopus tentacles (cooked separately, following ‘Marinaded deep pan and fry the chicken until golden brown on both sides. Remove the chicken from the pan, set aside. grilled octopus’ recipe on Page 9) In the same pan, add all the spices, bay leaves, butter & olive oil. Put the pan back on the heat. Add carrot, peppers, mushrooms and sliced chorizo and fry until the vegetables have softened & the chorizo is cooked. Then add the onion and garlic and cook until soft. Add the chopped tomatoes and continue to stir. Meanwhile get your hot chicken stock ready.

1 pinch of chilli flakes 1 pinch of paprika 1 pinch of smoked paprika 1 tbsp. turmeric 1 tsp. ras el hanout jaune 1 cinnamon, baton. 2 x fresh bay leaves Ground rock salt/mixed pepper corns 1 coffee mug of ‘Arroz’ rice grains 800ml chicken stock 4 x chicken thighs 1 tbsp. tomato puree 2 x large tomatoes, diced. 1 carrot, medium dice 100g chorizo sausage, sliced into 1cm pieces. 1 red & yellow peppers roughly chopped 1 handful mushrooms, sliced (optional) 1 small bunch of parsley, finely chopped

Return the chicken pieces to the Paella pan. Then add the rice, stir in, followed by half of the chicken stock, make sure to submerge the rice. Leave to cook on a medium heat, stirring from time to time for 20-30 minutes & adding more stock, until the rice is soft. After 20 minutes the rice should be nearly cooked. At this point, pour in more stock if needed, add the prawns, mussels and squid if you are using them. Add the juice of a whole lemon, place a lid on the pan to semi steam the mussels, and cook for 10 minutes more. Serve with chopped parsley sprinkled on top and lemon wedges. Note: grilled octopus makes a great addition to this dish. 71

Sides & Salads Coleslaw with walnuts & raisins 74 Greek salad 75 Tuscan bread, tomato & pepper salad 76 Green mixed leaf salad 77 Cauliflower cheese 78 Hand-cut chips, BĂŠarnaise sauce 79

Coleslaw with walnuts & raisins Recipe Ingredients (2-3 side portions) In a large bowl combine shredded cabbage, chopped rocket, ra½ a cabbage, shredded dicchio, carrots, raisons & sultanas, toss with hands to mix. 2 x handfuls of Rocket leaves, chopped ½ a small radicchio, shredded In a small bowl, whisk mayonnaise, vinegar, honey, celery seeds, 2 x carrots, grated 1 handful of mixed raisins & sultanas sugar, salt, and pepper. Add the dressing to the shredded leaves 1 handful of walnuts & vegetables, toss again to distribute the dressing evenly. Dressing ½ cup of mayonnaise 1 tbsp. white wine vinegar 1 tsp. sugar Salt & pepper 1 tbsp. clear runny honey (optional) ¾ tsp. celery seeds

Garmish with a topping of chopped walnuts. Cover and chill, until ready to serve.

Greek salad Recipe Ingredients (2-3 side portions) Combine vegetables, tomatoes, olives, and parsley/coriander in a 50g feta cheese, broken into 1-2 cm square pieces (high quality, large bowl. Crumble fresh feta on top of the salad. try not to buy pre-packed) 2 x handfuls of cherry tomatoes (3 varieties), halved or quarCombine olive oil, red wine vinegar, lemon juice, and dried oregtered. 1 handful of mixed green & kalamata olives ano in a small plastic container with a lid. Shake vigorously to Â˝ a small cucumber (diced, 1-2 cm pieces) combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate for 5-10 minutes, 1 handful mixed sliced peppers, red, yellow, green until ready to serve. 1 thinly sliced red onion. 2 x small pickled green chillies Note: salad works very well, served with pita bread blistered and warmed on a hot griddle pan. Dressing Olive oil Squeeze of lemon juice Splash red wine vinegar 1 tsp. dried oregano Salt & pepper

Tuscan bread, tomato & pepper salad Recipe Ingredients (2-3 side portions) Heat griddle pan or light BBQ. Slice peppers in half & place on Salad the griddle, cook until charred & softened on both sides. 2 x handfuls cherry tomatoes (3 varieties) 2 x slices of barley bread (1 day old, divided into large chunks & Heat oven to 160 degreeâ&#x20AC;&#x2122;s, divide bread into pieces, roughly the slightly toasted). 4 x grilled sliced peppers (red & yellow) same size chunks. Place bread in oven, to dry out/slightly toast. 1 thinly sliced red onion. This should takes 5-10 minutes, remove once slightly toasted. 1 handful of torn basil leaves Half or quarter your tomatoes. Add them all to a large bowl, then Dressing add the finely sliced onion and basil leaves. Season with salt & 1 tbsp. red or white wine vinegar pepper. 50ml olive oil (good quality) 2 x tbsp. capers For the dressing, add all your ingredients in a small boil & give 1 garlic clove, crushed a good mix. Salt & pepper 4-6 sliced anchovyâ&#x20AC;&#x2122;s (optional) Once your peppers have cooked & cooled for 3-5 minutes, slice into thick stripes & add to the bowl, followed by the dried out bread. Add the dressing and toss the salad with your hands, making sure all the salad ingredients are coated with the dressing. Allow to stand for 5 minutes before serving so that the bread can absorb the flavours, transfer to serving dish.

Mixed leaf salad (Red lettuce, watercress, baby spinach & rocket leaves) Ingredients (4 side portions) Wash all leaves separately. Sort through & discard any damaged leaves. Cut all salad leaves, roughly the same size. Add to serving Salad bowl. Toss to distribute leaves evenly. 4-5 red lettuce leaves, divided into 3rds 1 bunch of watercress, (thick stems removed, leaving leaf heads) Just before you are ready to serve, lightly dress salad with olive 2 x handfuls baby spinach 1-2 x handfuls rocket leaves (optional) oil, season with freshly ground salt & pepper. Toss leaves to distribute dressing. A perfect side to any steak dish. Dressing Olive oil (good quality) Squeeze of lemon juice (optional) Freshly ground salt & pepper (mixed) Note: Excellent accompaniment to steak, pork chop & spanish rice recipes, found on pages 14, 15, 16, 17 & 34, 35.

Recipe

Cauliflower cheese Recipe Ingredients (4-6 side portions) Pre-heat oven to 200 degreeâ&#x20AC;&#x2122;s. Fill a medium size sauce pan with 1 cauliflower - dived into florets water. Add a pinch of salt & bring to boil. Cheese sauce Break the cauliflower into florets, discarding any very thick 550ml milk 50g plain flour stalks, then place them in the boiling water & to cook, till tender. 50g butter This should take 15 minutes. 2-3 x fresh bay leaves 5 x whole cloves Make a rich cheese sauce by warming 550ml of creamy milk in 1 tbsp. mixed pepper corns a pan. Add peppercorns, a couple of cloves and a bay leafs and 125g grated cheese bring to the boil. Remove the pan from the heat and allow the 2 x tbsp. breadcrumbs milk to infuse with the flavours, for 15 minutes, before passing 200g grated cheese topping (mix of cheddar, emmental, Parme- the milk through a sieve, to remove the herbs and spices. san) Salt & pepper Melt 50g of butter, add 50g flour, stirring till it thickens, then whisk in the strained milk. Bring to the boil, then lower the heat, stir in 125g grated mature cheddar and simmer for 15 minutes. Finish with a little nutmeg. Pour the thick sauce over the cauliflower. For the topping, lightly scatter bread crumbs, followed by grated Parmesan & cheddar. Bake at 200 degreeâ&#x20AC;&#x2122;s for 25-30 minutes, until golden & cooked through. Leave to rest for 10 minutes, before serving. 78

Hand-cut chips, cooked with goose fat, bay, rosemary & thyme Béarnaise sauce Recipe

Ingredients (2 side portions, 12 chips) Chips 2 x large red potatoes, washed, peeled & cut into large chips Olive oil 1 x tbsp. goose fat 2-3 fresh bay leaves 1 x tbsp. ground mixed peppercorns Rock salt Paprika, light dusting 1 x tbsp. rosemary & thyme, finely chopped

Chips Pre-heat oven to 200 degrees. Fill a sauce pan with water & bring to the boil, add pinch of salt. Peel and cut the potatoes into preferred chip size. Add the cut chips to pan, par-boil chips for 5 minutes. Empty pan into colander, drain water. In baking tray, add olive oil, goose fat & bay leaves. Add chips, roll around the tray so that each chip gets an even coating of oil & fat. Dust chips with salt & pepper, chopped herbs & paprika. Move around tray again, making sure all 4 sides of the chips are coated with the fat, spice & herb mixture.

Note: excellent accompaniment to steak recipes, found on pages 14, 15, 16, 17.

Roast the chips in pre-heated oven for 25-30 minutes, turning half way, so that chips are golden on all sides & cooked through.

Béarnaise sauce ½ cup fresh tarragon leaves, chopped 1 shallot, minced 2 x tbsp. champagne or tarragon vinegar 80ml dry white wine 2 x egg yolks 100g butter, melted Salt & pepper 1 pinch cayenne pepper

Béarnaise sauce See recipe on page 15.

English Christmas Rib of beef with Port & Stilton gravy 82 3 Bird Roast 83

Rib of beef with Port & Stilton gravy

Recipe Ingredients (2 portions) Rib of beef 1kg rib of beef Preheat the oven to 220 degrees C. Take your beef out of the 2 x sprigs of rosemary, finely chopped refrigerator to bring to room temperature, which could take 2 x sprigs of thyme, finely chopped 1 hour. Put the onion slices into a roasting tin and sit the beef 1 tsp. cayenne pepper on top of them. Coat the whole rib, with sprinkle salt & pepSalt & pepper per, chopped thyme, rosemary, cayenne pepper, finished with a Olive oil light coating of olive oil. Cook according to the beef â&#x20AC;&#x2122;s weight and 2 x large white onions, halved your taste. Start the cooking by searing the rib on all sides in a very hot griddle pan, before transferring to the oven. I like my Port and Stilton gravy beef cooked medium-rare, so I give it 33 minutes per kg which 1 tsp. butter means, for a rib this size, a cooking time of about 33 minutes 1 shallot, fine dice unless the beef is straight out of the refrigerator, in which case, 2 x garlic cloves, finely sliced 2 x tbsp. fat juices, reserved from the roast beef tin add another 20 minutes or so. If you want medium beef cook for 44 minutes per kg. When the beef comes out of the oven, allow 1 tbsp. all-purpose flour it to rest in a warm part of the kitchen, under foil for 30 minutes 125ml ruby port before carving. 125ml red wine (Bordeaux) 1 tbsp. cooked onions from the roast beef tin, optional Port and Stilton gravy 500ml organic beef stock Place a small saucepan over low heat, add 2 tbsp of the fat juices 70g blue cheese (recommended: Stilton) from the beef tin, a knob of butter, chopped shallot & garlic. Fry 1 tsp. red currant jelly for 1-2 minutes, then make a roux, by whisking in the flour, then Extra juices from the roast beef tin and carving the port, followed 1-2 minutes later by the red wine. Keep heating Salt & pepper and whisking over a fairly gentle heat, until thick and bubbling mixture. Take the saucepan off the heat, and gradually whisk in the beef stock. 10minâ&#x20AC;&#x2122;s later, whisk in the blue cheese and red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve. 82

3 Bird Roast

pull away the skin and expose the flesh. Pop out the thigh and Ingredients (8 portions) wing joints, and cut through where they are attached to the main carcass. Continue cutting down the side of the bird, keeping the 1.5kg chicken or hen knife as close to the carcass as possible, until you reach the ridge 500g turkey breast fillet of the breast bone, then repeat with the other side. To remove the 350g duck breast fillet carcass completely, carefully cut beneath the breast bone, this is Stuffing where the skin is at its thinnest, so carefully cut away, then lift 6 x dried apricots, fine dice and cut away the carcass. You don’t want to nip or pierce the 1 tbsp. fennel seeds skin. Open up the chicken, skin-side down, and scrape clean 1 tsp. cinnamon or cut away the thigh bones and any other stray bits of bone or 300g sausage meat cartilage like the wishbone. For the turkey use a sharp knife to 2 x sage leaves, 3 x sprigs thyme, 1 x sprig rosemary, finely fan out the breast fillet. For the Duck breast remove the fat from chopped the top of the breast, this should pull off easily. You should now 1 small shallot, fine dice have the semi-boned chicken, butterfly turkey breast, a skinned 2 x tbsp. pine nuts, crushed, 5 x chestnuts, crushed duck breast and the stuffing. To assemble the roast, open up the 4 x tbsp. fine breadcrumbs chicken, skin-side down. Put a third of the stuffing between 2 Salt & pepper pieces of cling film and use a rolling pin to roll it out flat so that it just covers the surface area, then place on top of the chicken. Lay Recipe the turkey breast in the middle of the stuffing, cover with a layer For the stuffing, Heat butter in a small saucepan and fry the shal- of stuffing, then add the duck breast, skin-side down. Add a final lots for 2 mins, then add the chopped herbs, fennel seeds, mix, layer of stuffing. Tuck in the top and bottom edges of the chickremove from heat, season and leave to cool. Mix all the other en. Tuck one edge of it over the other so everything is rolled tostuffing ingredients together and set aside. Once the shallot mix gether and neatly encased, then flip over. Using butcher’s string, tie the chicken at regular intervals around the width, then tie it ture has cooled, combine all ingredients to make the stuffing. once around the length to hold the stuffing in. To Roast, preheat On a board, place the chicken, breast-side down. Use a sharp oven to 200 degree’s C, rub buuter over the bird, place in oven, boning knife to cut through the skin on the backbone along the cook for 1 x hr, per Kg (2.5 hrs for my recipe) until beautifully length of the bird. Slowly run your knife down against one side browned all over, or until a cooking thermometer reads 68C, of the ribcage, working down the length of the chicken and keep- when inserted in the middle. Remove from the oven and cover ing close to the bone. As you cut, use the other hand to gently with foil, leaving the roast to rest for 30 min’s, before carving. 83

Deserts Italian fig & walnut tart 86 Pear tarte tatin 87 Bourbon & peacan tart 88 Chocolate orange blondie cake 89

Italian fig & walnut tart

Recipe Ingredients (8 portions) To start, grease a loose-bottomed 28cm tart tin with a little but10 x figs, washed ter. To make your pastry, cream together the butter, icing sugar 30g caster sugar and salt and rub in the flour, vanilla seeds, lemon zest and egg 2 x tbsp. water yolks. When the mixture looks like coarse bread crumbs, add 2 x sprigs of fresh thyme, leaves picked the cold milk or water. Pat and gently work the mixture together 1 zest of orange until you have a ball of dough, then flour it lightly. Donâ&#x20AC;&#x2122;t work the pastry too much. Wrap the dough in cling film and place in Shortcrust pastry the fridge for 1-2 hours. Remove it from the fridge, roll it out 125g butter and line your tart tin. Place in the freezer for 1 hour. Preheat the 100g icing sugar oven to 180Â°C and bake the pastry case for around 12 minutes A small pinch of salt or until lightly golden. Remove from the oven and turn the heat 255g plain flour down to 170Â°C. 1 zest of a lemon To make the frangipane, blitz 255g of the whole almonds in a 2 x large egg yolks, preferably organic food processor until you have a fine powder and transfer this to a 2 x tbsp. cold milk or water bowl with the flour. Now blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs, the Frangipane vanilla seeds and the grappa and fold in until completely mixed 285g blanched, whole almonds and smooth. Place in the fridge for 40 minutes firm up. Remove 55g plain flour the stems from figs, score each one on top in the shape of a cross, 255g unsalted butter and push up from the base to open them out. Spoon the chilled 255g caster sugar frangipane mixture into the pastry case, then push the figs into 2 x large eggs, preferably organic, lightly beaten the frangipane with the scored side up. Then place walnut halves 1 vanilla pod, scored lengthways and seeds removed between the figs. Heat the sugar with the water and drizzle this 1 tbsp. Grappa syrup over the figs. Sprinkle over the top with the thyme leaves and orange zest. Bake in the preheated oven for about 40 minutes, or until the frangipane mixture has become firm and golden on the outside but is still soft in the middle. Allow to cool for 45 minutes, before serving. 86

Pear tarte tatin

Ingredients (4 portions) Recipe 125g caster sugar Preheat oven to 200 degrees C. Put a 15cm-diameter, high-sided 40g cold butter, diced frying pan with an ovenproof handle on a hob over a medium 2 x star anise heat. Add the sugar and heat until you have a maroon caramel Â˝ tsp. ground cinnamon colour, stirring constantly. 3 x large pears, peeled, cored and cut in half 375g all-butter puff pastry Add the butter, star anise and cinnamon and stir in to combine. 1 egg Place the pear halves into the caramel and spoon over the mix1 tbsp. milk ture. Turn the heat down and cook for 5â&#x20AC;&#x201C;10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears (Inside facing upwards) in the pan. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 16.5cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan. Finally combine the egg and milk, with a hand whisk to make an egg wash, then lightly bush the mixture over the pastry top. Bake the pie for 30â&#x20AC;&#x201C;40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve. Recommendation: serve with vanilla ice cream.

Bourbon & pecan tart Recipe Ingredients (8 portions) To begin, roll out your ready made pastry, then line a 28cm looseBourbon & Pecan tart bottomed tart tin with it and place in the freezer for an hour. Shortcrust pastry (ready made) 55g butter Preheat oven to 180 degreeâ&#x20AC;&#x2122;s C. Take the pastry case out of the 340g/12oz maple syrup freezer, place a layer of baking beans on top of the pastry, and 3 x tbsp. golden syrup bake in the oven for around 15 minutes, until lightly golden. Re25ml Jack Daniels, Bourbon whiskey move from the oven and allow to cool slightly. 170g/6oz breadcrumbs, half fine, half coarse 2 x zest of oranges Place a large saucepan oven a medium heat, add butter, maple 2 x coxâ&#x20AC;&#x2122;s apples, grated 1 thumb-size piece of fresh ginger, peeled and finely grated syrup and golden syrup and stir together, then add the bourbon 2 x handfuls of shelled pecan nuts (half crushed for filling, half whiskey. Mix in the bread crumbs, orange zest, apples, ginger, whole for topping) and crushed pecan nuts, mix together until you have a thick consistency. Spoon into the pastry case and decorate with the remaining pecan nuts. Return to the oven and bake for around 20 minutes. Recommendation: serve with vanilla ice cream.

Chocolate orange blondie cake Recipe Ingredients (8 portions) Blondie cake Blondie cake Preheat oven to 180 degrees C. Grease a 23 x 33cm baking tin 225g unsalted butter, plus extra for greasing. and line with a strip of baking parchment, leaving a 5cm over1 tsp. ground ginger hang along the long edges to make removal of the cake easier. In Âź tsp. freshly grated nutmeg a large saucepan over a medium-high heat, melt butter, then add Âź tsp. ground cloves the spices and cook for 2 minutes. Add the sugar and cook for 1 pinch ground, green cardamom a further 5 minutes, stirring constantly with a hand whisk, until 350g light brown sugar the sugar & butter are fully incorporated, then take the pan of the 2 x eggs heat. Leave the pan to cool for 5 minutes. Then whisk in the eggs 250g plain flour Âź tsp. salt and fold in the flour, salt, and baking powder. Stir in the broken chocolate and hazelnut pieces, then pour the batter into the pre1 tsp. baking powder pared tin and bake for 30 minutes. Remove from oven, allow to 80g good quality milk chocolate, blitzed in a blender. cool completely in the tin. The cake will take a few hours to firm 80g hazelnuts, blitzed in a blender. up. Leave overnight before topping. Chocolate ganache & orange topping Chocolate ganache & orange topping 200g pure dark chocolate Place a double boiler, over a medium heat, the water should sim100ml double cream. mer gently. Add the cream and chocolate and leave to melt for Candied orange slices 3-4 minutes. Then use a hand whisk blend the melted chocolate & cream together until you have a thick dark mixture. Remove from heat. Allow the mixture to cool for 5 minutes. Top the cake base using a ladle to pour the chocolate mixture into the centre of the base and push out to the edges using a circular motion, until cake is completely covered with a thin chocolate layer. Place in a fridge for 3-4 hours, before decorating with candid orange. Recommendation: serve with vanilla ice cream. 89