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chrisrutherford

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cookingInstructionsV1

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[ "500g/1lb 2oz strong plain flour, plus extra for dusting", "2 tsp salt", "1 x 7g sachet of dried yeast", "320ml/11fl oz lukewarm water", "dried breadcrumbs or semolina, for dusting", "80g/3oz gruyère cheese, grated", "250g/9oz crème fraîche", "salt and freshly ground black pepper", "1 large red onion, thinly sliced", "140g/5oz salami, cut into strips", "marjoram leaves, to finish" ]

[ "For the pizza dough, combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for five minutes.", "Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place.", "Preheat the oven to 240C/475F/Gas 9.", "Meanwhile, for the topping, combine the gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside.", "Once the dough has risen, sprinkle some flour on a clean work surface and spread one dough ball into a circle about 30cm/12in in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them.", "Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove from the oven, sprinkle with the marjoram and serve." ]

[ "1kg/2lb 4oz topside of beef", "1 garlic clove", "2 bay leaves", "2 sprigs rosemary", "8 black peppercorns", "1 large onion, finely chopped", "3 carrots, finely chopped", "2 celery stalks, finely chopped", "1 bottle red wine", "90ml/6 tbsp extra virgin olive oil", "salt, to taste" ]

[ "Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours.", "Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside.", "In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes.", "Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency.", "To serve, slice the meat and place on a serving dish together with the vegetables and sauce." ]

[ "3 slices bread", "2 tbsp extra virgin olive oil", "4 tbsp extra virgin olive oil", "2 tbsp white wine vinegar", "salt and freshly ground black pepper", "1 garlic clove, left whole and pierced with a knife", "2 gem lettuce, leaves separated", "small handful wild rocket", "100g/3½oz radishes, sliced", "20 black olives", "2 free-range eggs, hard-boiled and quartered", "80g/3oz bresaola, thinly sliced", "2 tbsp finely shaved fresh parmesan, to serve" ]

[ "Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper.", "Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing.", "Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings." ]

[ "300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour)", "200g/7oz waxy potatoes, peeled and cut into small cubes", "200g/7oz Swiss chard, leaves only", "salt and freshly ground black pepper", "80g/3oz unsalted butter", "3 garlic cloves, sliced", "300g/10½oz bitto or toma cheese, cut into small cubes", "100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Put the pizzoccheri, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft, about 14 minutes.", "Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked, but not brown.", "Drain the pizzoccheri pasta, potatoes and chard and put in a large ovenproof dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the parmesan. Season to taste with salt and pepper, then mix together well.", "Bake in the oven for 20 minutes. Serve hot." ]

[ "500g/1lb 2oz type '00' pasta flour", "5 free-range eggs", "4 tbsp caster sugar", "1 lemon, finely grated zest only", "1 orange, finely grated zest only", "2 tbsp vodka or whisky", "pinch salt", "olive oil or lard, for deep-frying", "250g/9oz runny honey", "100g/3½oz caster sugar", "2 tbsp water", "1 tangerine, peel only, julienned", "candied citrus peel, to serve (optional)" ]

[ "For the doughnuts, put the flour into a large bowl and make a well in the centre. Add the remaining doughnut ingredients, except for the fat, to the well. Gradually stir the ingredients using a wooden spoon or your hands, until the mixture comes together as a soft dough. Cover the bowl with a clean tea towel and set aside to rest in a cool room for 2-3 hours.", "Once the dough has rested, tear small pieces from it and roll them into equal-sized sausage shapes about 1cm/½in thick. Cut each sausage into little pellets about 1cm/½in long.", "Heat the oil or lard in a deep, heavy-based saucepan over a medium heat, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the dough pellets into the hot fat, in batches if necessary. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the fat using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dough pellets. Set all of the struffoli aside to cool.", "Meanwhile, for the sauce, heat the sauce ingredients in a saucepan over a low heat, stirring well until the sugar has melted. Bring the mixture to a simmer and simmer for 3-4 minutes, or until the sauce has the consistency of syrup. Set aside to cool.", "To serve, pile the struffoli onto a serving platter and drizzle over the sauce. Decorate with candied citrus peel, if desired." ]

[ "2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops", "8 tbsp olive oil, plus extra for drizzling", "1 large onion, finely sliced", "2 garlic cloves, finely chopped, plus an extra clove for the toast", "1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes", "125ml/4fl oz red wine", "chopped fresh chilli, to taste", "3 tbsp finely chopped flatleaf parsley", "½ tsp fennel seeds", "salt and freshly ground black pepper", "6-8 slices good bread, slightly stale or toasted" ]

[ "If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces.", "Put the oil, onion and garlic into a large pan and fry briefly.", "Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes.", "Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.)", "Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve." ]

[ "2kg/4lb 8oz eels, heads removed, skin and guts removed, cut into 10cm/4in lengths", "plain flour, seasoned with salt and freshly ground black pepper", "150ml/5fl oz olive oil", "4-5 garlic cloves, sliced", "6 tbsp white wine vinegar", "handful fresh mint leaves" ]

[ "Place the eel and seasoned flour into a food bag. Seal and shake the bag to coat the eel in the flour. Remove the eel from the bag and shake off any excess.", "Heat half the oil in a large frying pan over a medium heat. Add the floured eel and fry, in batches if necessary, for 1-2 minutes on each side, or until browned on all sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "Wipe the pan clean with a sheet of kitchen paper. Heat the remaining oil over a medium heat, then add the garlic and fry for 1-2 minutes, or until softened but not coloured.", "Add the vinegar to the pan, then season the garlic, to taste, with salt and freshly ground black pepper. Remove the pan from the heat and set aside until the contents have cooled.", "Stir the mint leaves into the cooled vinegar and garlic mixture.", "Place the drained pieces of fried eel into the bottom of a glass serving dish. Pour over the cooled marinade mixture. Cover and chill in the fridge for 5-6 hours, or preferably overnight, turning the pieces of eel in the marinade from time to time.", "Serve cold with a green salad and slices of good-quality crusty bread." ]

[ "1.7 litre/3 pints milk", "1 vanilla pod", "½ lemon, zest only, in large pieces", "200g/7oz sugar", "300g/10½oz arborio rice", "5 large free-range eggs, separated", "50ml/2fl oz orange liqueur", "40g/1½oz raisins", "1 orange, zest only, grated, plus extra for serving" ]

[ "Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.", "Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.", "In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed.", "Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish." ]

[ "130g/5oz guanciale (cured pork cheeks), cut into small cubes", "1 small onion, finely chopped", "3-4 tbsp extra virgin olive oil", "1 hot dried red chilli, finely chopped", "2 tbsp dry white wine", "500g/1lb 2oz San Marzano tomatoes, cut into quarters", "400g/14oz bucatini pasta", "80g/3oz pecorino, freshly grated" ]

[ "For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.", "Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino." ]

[ "3 tbsp extra virgin olive oil", "1 small onion, finely chopped", "150g/5½oz pork mince", "200g/7oz pearl barley", "120g/4oz spinach, roughly chopped", "½ glass white wine", "1 litre/1¾ pint vegetable stock", "handful of flatleaf parsley, finely chopped", "salt and freshly ground black pepper" ]

[ "Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.", "Stir in the pearl barley and spinach and cook for a couple of minutes.", "Add the white wine and allow to evaporate.", "Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes.", "Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately." ]

[ "650g/1lb 7oz Savoy cabbage", "8 potatoes, peeled and thinly sliced", "150g/5½oz butter", "salt and freshly ground black pepper", "300g/10oz taleggio cheese, thinly sliced" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper.", "Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper.", "Grease an ovenproof dish generously with some of the butter.", "Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper.", "Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter.", "Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve." ]

[ "8 small whole red mullet, about 150g/5½oz each, gutted and scaled", "plain flour, for coating", "salt and freshly ground black pepper", "6 tbsp olive oil", "1 small onion, finely sliced", "1 garlic clove, finely sliced", "2 tbsp chopped flatleaf parsley", "3 anchovy fillets", "30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped", "1 x 400g tin of chopped tomatoes" ]

[ "Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side.", "In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes.", "Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes." ]

[ "250g/9oz Italian ‘00’ flour, plus extra for dusting", "1 free-range egg", "3 free-range eggs, yolks only", "2 tbsp olive oil", "pinch salt", "large bunch of small-leaved basil, about 50 leaves", "about 10g/¼oz coarse sea salt", "40g/1½oz pine kernels", "4 garlic cloves, peeled", "100ml/3½fl oz olive oil", "80g/3oz parmesan or pecorino, freshly grated" ]

[ "For the pasta, place the flour in a bowl or on a work surface, and make a well in the centre. Add the egg, yolks, half the oil and a pinch of salt. Firstly with a fork and then with your hands, gradually mix the flour with the eggs and oil until you obtain a rough paste. If necessary, add a splash of water. Knead the dough on a lightly floured surface for a few minutes until it is smooth, not sticky. Cover with a cloth and leave to rest for 15–30 minutes.", "Divide the dough into quarters. If you have a pasta machine, put the dough through the rollers gradually, starting with the thickest setting, working down to the thinnest, until you have silky sheets about 1mm thick, or less. Cut the sheets of pasta into large squares, about 15x15cm/6x6in, and dust with flour to prevent them sticking together.", "For the pesto, put the basil leaves in a large mortar with the salt, pine kernels and garlic. Grind down with the pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well.", "To cook the pasta, put the pasta sheets one by one into a saucepan with plenty of lightly salted boiling water, and add the remaining oil. Cook until al dente, about three minutes or so.", "Put about 3-4 tablespoons of pesto in a large pan and warm up gently with 3-4 tablespoons of cooking water from the pasta pan.", "Remove the pasta sheets from the water using a perforated scoop, and put them into the sauce. Add the rest of the sauce, mix well, and serve with a few extra basil leaves to garnish." ]

[ "90ml/6 tbsp olive oil", "900g/2lb red and yellow peppers, cut into strips", "3 garlic cloves, sliced", "2 tbsp white wine vinegar", "12 free-range eggs", "salt and freshly ground black pepper" ]

[ "Heat 5 tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, this should take about 10 minutes.", "Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan.", "Beat the eggs in a bowl and season with salt and pepper.", "Return the frying pan to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on the underside, this should take about five minutes.", "Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette. Slide it back into the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad." ]

[ "100ml/3½fl oz milk", "200ml/7fl oz double cream", "1 vanilla pod", "3 egg yolks", "55g/2oz caster sugar", "1 tbsp amaretto, warmed up" ]

[ "In a heavy-based saucepan heat together the milk, double cream and vanilla pod.", "Meanwhile, whisk together the yolks and caster sugar until well-blended. Whisk in the warm amaretto.", "Pour half of the hot milk mixture into the egg mixture, whisking as you do so until well blended.", "Pour the egg mixture into the saucepan and mix with the remaining hot milk.", "Over a very low heat, cook the mixture stirring until thickened into a smooth custard, taking care not to let the mixture curdle. Serve." ]

[ "225g/8oz streaky bacon, diced", "175-200ml/6-7fl oz good olive oil", "2 onions, finely diced", "2 sticks celery, peeled and finely diced", "2 carrots, peeled and finely sliced", "5 cloves garlic, peeled and crushed with a little salt", "2 tsp fresh soft thyme leaves", "2 bay leaves", "2 tsp dried oregano", "2 x 400g/14oz cans chopped tomatoes", "2 tbsp tomato purée", "1 tbsp anchovy essence", "2 tbsp Worcestershire sauce", "1.8kg/4lb minced beef", "250g/9oz fresh chicken livers, finely chopped", "2 bottles dry red wine", "1.7 litres/3 pints chicken, beef or lamb stock", "salt and freshly ground black pepper" ]

[ "In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine.", "Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix.", "In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot.", "Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne." ]

[ "6 apples, thinly sliced", "1 tsp cinnamon", "sugar to taste", "120ml/4fl oz double cream", "3 egg whites" ]

[ "Place the apples, cinnamon and a pinch of sugar into a pan and cook until the apples soften, then pass through a sieve and allow to cool.", "Whip the cream into soft peaks and whisk the egg whites along with a little sugar until it forms stiff peaks. Fold in the cream and egg whites to the apple mixture and serve in a bowl." ]

[ "4 small ridge cucumbers or 2 English cucumbers", "5cm/2in fresh root ginger, peeled and grated", "70ml/2½fl oz rice vinegar", "1 lime, juice only", "2 tsp white miso", "150ml/5fl oz cold vegetable stock", "6 spring onions, green tops and whites separated, green tops roughly chopped", "¼ bag of baby spinach", "2 tbsp extra virgin rapeseed oil", "115g/4oz salmon fillet, skin removed", "pinch salt", "1 tbsp sherry vinegar", "1 small green chilli, finely diced", "1 tsp sesame seeds" ]

[ "For the soup, shave the cucumbers and keep the shavings for later.", "In a blender or liquidiser, blend the cucumbers (not the shavings), the ginger, vinegar, lime juice, miso and vegetable stock until smooth, then add the spring onion greens and spinach and continue to purée until smooth. Pass through a fine sieve into a bowl and leave to cool in the fridge.", "For the salmon, heat half of the oil in a frying pan, season the salmon with salt and fry in a hot pan for 30 seconds on each side. Remove from the pan and set aside to cool, then cut into 5mm/¼in dice. In a bowl, combine the fish with the remaining ingredients for the salmon. Cover and leave to marinate for 10 minutes.", "Finely chop the whites of the spring onions.", "To serve, pour the soup into four chilled bowls and garnish with the salmon, cucumber shavings and shredded spring onion." ]

[ "1 bundle of asparagus, stems trimmed", "375g/13oz ready rolled puff-pastry", "1 tbsp olive oil", "small cube of butter", "1 large red onion, finely sliced", "1 clove of garlic, chopped", "1 tbsp balsamic vinegar", "2 tbsp cane sugar", "400g/14oz assorted mushrooms", "4 free range eggs" ]

[ "Preheat the oven to 200C/390F/Gas 6.", "Cook the asparagus in salted water, or steam for 2-3 minutes until tender. Then drain and immerse in cold water, to cool.", "Place the sheet of puff pastry on a greased baking tray, brush with beaten egg and divide into four. Make a shallow cut in each piece of puff pastry, 1cm/0.5in, in from the edge all the way round.", "Cook the onion and garlic in the butter and olive oil for 20 to 30 minutes, over a low heat, until caramelised.", "Add the mushrooms, balsamic vinegar and sugar and cook for a couple of minutes.", "Spoon the onion and mushroom mixture into the centre of each pastry, leaving the edges clear.", "Bake for 15-20 minutes until golden, then remove from the oven, scatter with asparagus stalks and crack an egg on each.", "Bake for a further eight minutes, then leave to cool slightly before serving with salt and freshly ground black pepper." ]

[ "6 asparagus spears, blanched for two minutes in boiling water", "1 tbsp olive oil", "2 slices Parma ham", "3 asparagus spears, blanched for two minutes in boiling water and chopped", "1 tbsp white wine vinegar", "juice of ½ lemon" ]

[ "Wrap the asparagus with the Parma ham in bundles of three.", "Heat a frying pan with the oil. Add the bundles and fry to colour for one minute on each side. Remove from the pan and set aside.", "In the same pan, add the chopped asparagus and remaining ingredients and fry for two minutes.", "To serve, place the wraps on a plate and pour over the sauce." ]

[ "18 thin slices baguette (1 baguette cut into rounds)", "1 clove garlic, halved", "extra virgin olive oil", "1 ripe avocado, peeled and diced", "100g/3½oz soft goats' cheese", "1 tbsp lemon juice", "1 tbsp chopped basil", "1 tbsp diced red onion", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 180C/360F/Gas 4.", "Brush the bread slices with the garlic and a little olive oil, and bake in the oven until golden and crisp (about 10 minutes). Remove from the oven and allow to cool.", "Meanwhile, make the avocado mixture. Mash the avocado with the goats' cheese.", "Fold in two tablespoons of olive oil, the lemon juice, basil and onion. Season to taste.", "Top each crostini with a mound of the avocado mixture, and serve." ]

[ "20 medium asparagus spears, trimmed and peeled", "175g/6oz shelled young peas", "4 tbsp extra virgin olive oil", "1 clove garlic, mashed to a paste with a little salt", "8 small field mushrooms, stalks removed and peeled", "salt and ground black pepper", "1 ciabatta loaf, cut into two horizontally then in two from top to bottom", "1 shallot, finely chopped", "3 tbsp dry vermouth", "55g/2oz unsalted butter, cubed", "1 tbsp chopped flat-leaf parsley", "1 tbsp snipped chives", "1 tsp chopped tarragon", "1 tbsp freshly squeezed lemon juice", "30g/1oz each rocket and watercress leaves" ]

[ "Cook the asparagus in boiling salted water for 1 minute, remove and set aside.", "Add the peas to the asparagus cooking water and cook for 2-5 minutes, drain and set aside.", "Prepare your barbie, griddle or grill pan.", "Combine the olive oil and garlic and brush over the asparagus and both sides of the mushrooms with salt and black pepper.", "Grill or barbecue the mushrooms for 4 minutes on each side, and the asparagus for 2 minutes each side. Keep both warm. Brush the ciabatta slices on both sides with the garlic oil and grill until both sides are toasted.", "In a saucepan heat the remaining oil infusion, add the shallot and over a medium heat allow to cook without colour.", "Add the vermouth, increase the heat and cook for a further minute.", "Remove the pan from the heat and whisk in the butter a little at a time. Fold in the peas, parsley, chives, tarragon and lemon juice. Season to taste.", "Return to a gentle heat to warm through.", "Combine the rocket and watercress and divide between four plates. Top the leaves with a slice of the grilled bread.", "Divide the asparagus and mushrooms between the bread slices, arranging them attractively on top of each slice. Spoon the peas and buttery juices over the salad leaves." ]

[ "1 tbsp corn oil", "350g/12¼oz smoked streaky bacon, diced", "2 spring onions, finely chopped", "115g/4¼oz corn kernels", "½ tsp dried chilli flakes", "300g/10½oz polenta", "350g/12¼oz plain flour", "1 tbsp caster sugar", "1 tsp baking powder", "½ tsp baking soda", "½ tsp salt", "375ml/13½fl oz buttermilk", "2 eggs, lightly beaten", "1 tbsp maple syrup", "½ tsp ground black pepper", "2 tbsp unsalted butter, melted" ]

[ "Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.", "Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.", "Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well.", "Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm." ]

[ "150g/5½oz plain flour", "50ml/2fl oz water", "2 tbsp olive oil", "pinch salt", "1 tin plum tomatoes", "3 tbsp olive oil", "1 garlic clove, finely chopped", "25g/1oz parsley chopped", "25g/1oz basil chopped", "salt and freshly ground black pepper", "50g/1¾oz crispy fried bacon lardons", "50g/1¾oz smoked mozzarella ripped", "50g/1¾oz marinated mushrooms" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make the base, in a large bowl mix the flour, water, oil and salt to form a dough.", "Dust your hands with flour and shape the dough into a ball. Roll out on a floured surface into an 20cm/8in round.", "Heat a small frying pan and cook for two minutes on each side.", "To make the tomato sauce, place the tomatoes, olive oil and garlic in a saucepan.", "Simmer until thick, then stir in the herbs. Season with salt and freshly ground black pepper.", "Spread some of the tomato sauce on the pizza. Sprinkle over the bacon, mushrooms and cheese, and season with salt and freshly ground black pepper.", "Bake in the oven for five minutes until the cheese has melted." ]

[ "125ml/4fl oz extra virgin olive oil", "4-5 cloves of garlic, peeled and crushed", "12 anchovies preserved in olive oil, drained and chopped", "120g/4oz unsalted butter, cut into cubes", "Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces" ]

[ "Put the olive oil in a pan with the garlic and anchovies and stir over a low heat for a few minutes.", "Whisk in 90g of the butter, and as soon as it has melted, remove from the heat and whisk a few more times so that everything is creamy and amalgamated.", "Taste, and if you feel you want this dipping sauce, which is meant to be pungent but not acrid, a little more mellow, then whisk in two more tablespoons of butter.", "Pour into a fondue dish over a flame or just serve in a very warm bowl.", "Serve with the vegetable crudités for dipping." ]

[ "2 large oranges", "1 tbsp brown sugar", "½ cinnamon stick or a little of the powdered spice", "Grand Marnier" ]

[ "Set oven to 200C/400F/Gas 6.", "Peel the fruit with a sharp knife, remove all the pith and cut into slices horizontally about 2.5cm (0.5in) thick.", "Bring slices back together to reform the orange. Place on a foil square big enough to encase the orange and sprinkle with sugar.", "Break the cinnamon stick in half and sprinkle over the oranges.", "Bring together the edges of the foil and wrap around the fruit to form a parcel.", "Add a teaspoon of Grand Marnier and scrunch together the foil at the top of each orange.", "Bake in the oven for 10-15 minutes, until warmed and fragrant, and serve." ]

[ "400ml/14fl oz double cream", "175ml/6fl oz full-fat milk", "6 free-range egg yolks", "6 tbsp runny honey", "freshly grated nutmeg", "450g/1lb ripe raspberries", "2 lemons, juice only", "1 orange, juice only", "175g/6oz caster sugar", "1 750ml/1¼ pints bottle red wine", "450g/1lb raspberries", "55g/2oz redcurrants, hulls removed", "55g/2oz blackcurrants, hulls removed", "85ml/3fl oz crème de framboise" ]

[ "Preheat the oven to 160C/325F/Gas 3.", "For the baked custard, heat the cream and milk together until boiling, then remove from the heat.", "Beat the egg yolks and half the honey together, then pour in the hot cream. Strain into a jug.", "Drizzle the remaining honey into 4 non-stick dariole moulds, grate a little nutmeg on top of the honey, then pour in the custard. Sprinkle the top with a little more nutmeg. Place the dariole moulds on a baking tray and pour in hot water to come halfway up the sides of the moulds. Place in the oven and bake for 50-60 minutes or until just set.", "Remove the moulds from the water and allow to cool. Refrigerate until half an hour before serving.", "For the sauce, purée the raspberries with the lemon and orange juices in a blender until smooth. Pass through a fine sieve into a non-reactive saucepan. Discard the pips.", "Add the sugar and red wine and bring to the boil over a moderate heat. Reduce the heat and simmer until the liquid is reduced to about 300ml/10fl oz. Skim off any scum that may come to the surface and discard. Set aside in a cool place until ready to use.", "For the compote, place the fruit in a non-reactive pan and cook for 3 minutes. Remove from the heat and allow to cool, then add the crème de framboise. Using a slotted spoon, spoon the fruit into four dariole moulds lined with cling film. Cover with the overhanging cling film, then weigh down each with a light weight to compress the fruit. Leave overnight.", "To serve, turn the custards out onto four plates. Turn out the fruit compotes beside the custard, then add a swirl of the raspberry sauce." ]

[ "4 plaice fillets", "150ml/5fl oz dry white wine", "butter for greasing", "50g/1¾oz anchovy fillets", "2 garlic cloves, peeled", "175g/6¼oz pitted green olives", "1 lemon, juice only", "4 tbsp olive oil", "20g/¾oz, or large handful, basil leaves", "20g/¾oz, or large handful, flatleaf parsley", "salt and freshly ground black pepper", "16 baby plum or cherry tomatoes", "2 tbsp olive oil" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.", "Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish.", "Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes.", "Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes.", "Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish." ]

[ "450g/1lb large tomatoes (ripe but firm)", "salt and freshly ground black pepper", "1 shallot, finely diced", "2 garlic cloves, finely chopped", "1 tsp fresh thyme leaves", "2 tbsp extra virgin olive oil", "4 canned anchovy fillets, finely chopped", "2 tbsp roughly chopped fresh flatleaf parsley", "½ tsp dried chilli flakes", "50g/1¾oz fresh white breadcrumbs", "extra virgin olive oil and balsamic vinegar, to garnish" ]

[ "Cut the tomatoes in half horizontally and carefully remove the seeds. Sprinkle the cut sides with salt and place cut-side down on kitchen paper to remove some liquid. Leave to stand for 20 minutes. Rinse and pat dry with kitchen paper.", "Preheat the oven to 200C/400F/Gas 6. Place the shallot in a food processor with the garlic, thyme leaves, oil and anchovies and then blend to a smooth paste. Transfer to a bowl and fold in the parsley, chilli flakes and breadcrumbs until well combined. Season to taste.", "Spoon the bread mixture into the tomato cavities and bake for about 15 minutes until bubbling and golden. Transfer to a dish and serve hot or at room temperature, drizzled with extra virgin olive oil and balsamic vinegar." ]

[ "1.5kg/3lb 5oz brown onions, sliced", "85g/3oz unsalted butter", "1 tbsp olive oil", "1 tsp thyme leaves", "2 bay leaves", "1 tsp salt", "2 tsp caster sugar", "25g/10z plain flour", "1 bottle dry white wine", "2 litres/3 pints 10½fl oz chicken or vegetable stock", "175g/6oz gruyère cheese, grated", "12 x 2cm/¾in slices of French bread, toasted on both sides", "1 garlic clove", "3 egg yolks", "150ml/¼ pint double cream", "2 tbsp of brandy", "4 tbsp of madeira" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Place the onion, butter, oil, thyme, bay leaves, salt and sugar in a heavy-based saucepan and cook over a medium heat for 40 minutes, stirring from time to time. The onions should be golden and soft.", "Stir in the flour and cook over a low heat for a further 10 minutes.", "Pour in the wine, stir to combine, and cook for 10 minutes.", "Add the stock and cook over a medium heat for a further 20 minutes. The soup can be prepared up to 48 hours ahead up to this point.", "Scatter a little cheese (don't use it all) over the bottom of a large oven-proof tureen or 6-8 oven-proof soup bowls placed on a baking sheet.", "Pour in the soup. Rub the toast slices with the garlic clove and float on the top of soup.", "Top with the remaining cheese and place in the oven until bubbling and golden brown, about 20 minutes from hot or 40 minutes from cold.", "Beat together the egg yolks, cream, brandy and Madeira. When the soup is ready to serve, lift the cheesy crust and pour cream mixture into the soup, or serve in a jug and offer separately to your guests." ]

[ "1 clove garlic, crushed", "20g/½oz butter", "2 Portobello mushrooms, cleaned and stalks removed", "salt and freshly ground black pepper", "dash olive oil", "¼ leek, finely chopped", "2 cloves garlic, chopped", "3 chestnut mushrooms, finely sliced", "3 closed cap mushrooms, finely sliced", "150ml/5fl oz double cream", "1 tsp Dijon mustard", "25g/1oz fresh parsley, chopped", "100g/3½ oz broccoli florets", "1 tbsp olive oil", "salt and freshly ground black pepper" ]

[ "Preheat the grill to its highest setting.", "For the roasted Portobello mushrooms, mix the garlic with the butter in a small bowl, then spread over the top of the mushrooms. Season with salt and freshly ground black pepper and place under the grill for six minutes.", "To make the mushroom sauce, heat the olive oil in a small saucepan and add the leek. Sauté for 2-3 minutes, until lightly browned. Add the garlic and mushrooms and sauté for a further two minutes.", "Stir in the double cream, add the Dijon and season with salt and freshly ground black pepper. Cook gently for one minute. Finally stir in the parsley and keep warm until ready to serve.", "To make the broccoli salad, steam the broccoli florets for six minutes, or until al dente. Toss in the olive oil and season with salt and freshly ground black pepper.", "To serve, arrange the broccoli florets around the plate, pour the mushroom sauce into the middle of the plate and top with the grilled Portobello mushrooms." ]

[ "600ml/1½ pints milk", "1 onion", "1 bay leaf", "2 cloves", "6 black peppercorns", "55g/2oz butter", "55g/2oz plain flour", "grated nutmeg (optional)" ]

[ "Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns.", "Remove from the heat and leave to infuse for 20 minutes before straining.", "Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes.", "When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened.", "Cook for 10-15 minutes to ensure the flour is cooked through.", "Sprinkle with grated nutmeg, if desired, and serve." ]

[ "1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces", "3 tbsp olive oil", "1 large carrot, peeled and cut into chunks", "1 large onion, peeled and cut into chunks", "2 sticks celery, rough chopped", "2 bottles red burgundy wine", "2 sprigs fresh thyme", "1 head garlic, cut in half horizontally", "4 bay leaves", "50g/2oz unsalted butter", "225g/8oz whole piece of smoked bacon or pancetta", "450g/1lb shallots, peeled", "2 tbsp plain flour", "375g/12oz chestnut mushrooms", "290ml/½ pint fresh beef stock", "5 tbsp brandy", "freshly chopped flatleaf parsley" ]

[ "Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.", "Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.", "Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.", "Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.", "Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.", "Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.", "Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.", "Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.", "Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.", "Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.", "Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli." ]

[ "2 tbsp plain flour, seasoned with salt and freshly ground black pepper", "1kg/2lb 3oz braising steak, cut into 5cm/2in pieces", "55g/2oz unsalted butter", "150g/5½ oz smoked streaky bacon, cut into 1cm/¼in dice", "2 onions, peeled and thinly sliced", "1 sprig thyme", "1 bay leaf", "650ml/23fl oz Irish stout, such as Guinness", "80g/3oz stoneless prunes cut in half", "80g/3oz pickled walnuts, sliced", "4 tsp balsamic vinegar", "4 tsp soft dark brown sugar", "2 tsp Dijon mustard", "500ml/10½fl oz beef stock", "salt and freshly ground black pepper", "235g/8oz plain flour", "120g/4oz shredded suet", "80g/3oz fine white breadcrumbs", "2 tsp parsley, chopped", "2 tsp chives, chopped", "salt and freshly ground white pepper", "500ml/17fl oz beef stock", "1kg/2¼lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks", "salt and ground white pepper", "85g/3oz unsalted butter", "225ml/8fl oz semi-skimmed milk, warmed" ]

[ "Preheat oven to 140C/285F/Gas 1.", "Place the flour and meat in a polythene bag and shake to coat the meat.", "Heat half the butter in a deep casserole and fry the meat until golden and crusty all over. Remove the meat and set aside.", "Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine.", "Pour in the Guinness and stir vigorously.", "Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil.", "Cover the casserole with a lid and place in the oven.", "Cook for at least four hours (or preferably overnight) until the meat is very tender.", "For the suet dumplings, combine the first five ingredients, mixing well. Work to a paste with cold beef stock, adding just enough to bind all the ingredients. Season to taste.", "Heat the remaining beef stock in a saucepan and bring to the boil. Shape the paste into 2cm/¾in dumplings and drop them into boiling beef stock. Cook until light and puffed up. This should take about 30 minutes.", "Remove from the stock and add to your beef casserole.", "For the mashed potato, simmer the potatoes in salted water for 12-15 minutes. Drain, then put the colander over the pan on a low heat for two minutes to dry the potatoes.", "Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth.", "Fold in the butter and warm milk and beat until combined. Check seasoning.", "Serve the beef and dumplings with a dollop of mashed potato." ]

[ "1 piece of beef fillet - approx 1.35kg/ 3lb", "a little olive oil", "15g/½oz unsalted butter", "salt and pepper", "175g/6oz chicken liver pate", "4 shop bought pancakes", "1 small free-range egg, beaten", "55g/2oz unsalted butter", "150g/5oz shallots, peeled and finely diced", "250g/9oz flat black mushrooms, chopped", "3 tbsp double cream", "salt and pepper", "1 packet shop bought, ready rolled (all butter)puff pastry" ]

[ "Heat the oil and butter in a non-stick frying pan, when hot add the seasoned beef and seal on sides. Remove from the pan and allow to cool completely.", "To make the duxelle stuffing, in the same frying pan add the butter and when", "hot and foaming, add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates.", "Add the cream, salt and pepper. Continue to gently heat until it has reduced to a thick purée. Set aside to cool completely.", "preheat the oven to 230C/450F/Gas8.", "Roll the pastry to fit the beef and lay two of the pancakes on top, slightly overlapping. Spread a strip of chicken liver pate across the centre of the pancakes - to the same width as the beef fillet.", "Make a cut about ¾ of the way through the beef into the centre of the beef fillet and fill with the cooled duxelle mix. Place the beef on to the pancakes and cover with the remaining two pancakes. Cut away the middle of the ends of the pastry. Fold over the main part of the meat and then neatly fold the ends.", "Brush the edges with a little water. Place seam side down on a large baking tray. Decorate the top with extra pastry if desired and then brush all over with the beaten egg.", "Place it in the oven for 10 minutes, then reduce the heat to 190C/375F/Gas 5 and continue to cook for another 20 minutes, until the pastry is golden.", "Remove from the oven to a carving board and allow to rest for 5 minutes before carving into thick slices." ]

[ "1 tbsp olive oil", "¼ red onion, chopped", "2 beetroot, peeled and sliced", "100ml/3½ fl oz chicken stock (vegetarians may substitute vegetable stock)", "1 tbsp fresh parsley, chopped", "1 tbsp canned borlotti beans, rinsed and drained", "salt and freshly ground black pepper", "1 tbsp Greek yoghurt, to serve" ]

[ "Heat the olive oil in a pan over a medium heat. Add the onions and then sauté for 3-4 minutes, until softened.", "Add the beetroot, stock, fresh parsley and borlotti beans and bring to the boil. Reduce the heat to simmer gently for 10 minutes, or until the beetroot has softened and iscooked through. Season, to taste, with salt and freshly ground black pepper, then blend with a hand blender until smooth.", "To serve, pour into a bowl and garnish with a tablespoon of Greek yoghurt." ]

[ "350g/12oz cooked, peeled beetroot, chopped", "1 onion, grated", "1 tsp grated horseradish", "750g/1lb 10oz low-fat Greek-style yoghurt", "½ tsp celery salt", "1 tbsp cider vinegar", "½ tsp ground black pepper", "up to 300ml/½ pint vegetable stock or milk", "4 spring onions, finely chopped" ]

[ "Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.", "Once at a desired consistency, use vegetable stock or milk to thin down the mixture.", "The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.", "Check for seasoning.", "To serve, pour into a warmed bowl and sprinkle with chopped spring onions." ]

[ "100g/3½oz blackberries", "50ml/2fl oz red wine", "25g/1oz caster sugar", "100g/3½oz Greek yoghurt", "50ml/2fl oz whipped cream" ]

[ "Place the blackberries, wine, sugar and yoghurt into a food processor and blend until smooth.", "To serve, pour the berry mixture into a tall glass and top with the whipped cream." ]

[ "340g/12oz golden caster sugar", "340g/12oz unsalted butter", "6 eggs", "240g/8½oz self-raising flour, sifted", "100g/3½oz cocoa", "2 cans black cherries in syrup", "2 tbsp kirsch", "600ml/21 fl oz double cream", "200g/7oz good quality dark chocolate, broken into small pieces", "50g/2oz dark chocolate, for shaving" ]

[ "Preheat the oven to 170C/325F/Gas 3.", "Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. Line the tin with greaseproof paper.", "For the cake, place butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.", "Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready.", "Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.", "Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the kirsch to the reserved syrup.", "Use a large serrated knife to slice the cake horizontally into three equally sized rounds.", "Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.", "For the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Remove from the heat and stir gently until the chocolate is melted and smooth. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly.", "Whip the remaining double cream until thick. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Gently press the whole cake together with the palms of your hands.", "Remove the chocolate icing from the fridge and give it a quick stir. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first. This way, if the chocolate oozes down the sides of the cake, it won't matter. (If preferred you can leave the sides of the cake without icing to show off the layers.)", "Leave the cake to set in a cool place then slice into large wedges and serve." ]

[ "4 ready-made blinis", "2 free-range egg yolks", "½ lemon, juice only", "½ tsp white wine vinegar", "salt and freshly ground black pepper", "250g/9oz butter, melted in a pan", "50ml/2fl oz double cream", "50ml/2fl oz hot water", "500ml/18fl oz boiling water", "50ml/2fl oz white wine vinegar", "2 free-range eggs at room temperature", "1 tbsp finely chopped radish, to garnish" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the blinis on a baking tray and bake for eight minutes in the oven.", "To make the hollandaise, place the egg yolks, lemon juice and vinegar in a food processor. Season with salt and freshly ground black pepper and blend together.", "Very slowly add the melted butter while blending.", "Slowly add the cream then the hot water in the same way.", "To make the poached eggs, simmer the water and vinegar in a saucepan. Swirl the water to create a whirlpool, then gently add the eggs and poach for three minutes. Remove with a slotted spoon.", "Serve two piles of blinis with a poached egg on each and some of the hollandaise spooned over. Garnish with chopped radish." ]

[ "50g/1¾oz blue cheese, crumbled (keep some aside to scatter over the endive leaves)", "2 tbsp white wine vinegar or cider vinegar", "3 tbsp walnut or hazelnut oil", "3 tbsp sunflower oil", "dash of lemon juice", "salt and freshly ground black pepper, to season", "2 endives, leaves only" ]

[ "Process all the dressing ingredients together in a food processor, adding just enough lemon juice to sharpen up the flavour.", "Add salt and pepper to taste.", "Toss the endive leaves in the dressing, and serve." ]

[ "50ml/2fl oz olive oil", "1 onion, chopped", "2 garlic cloves, crushed", "500g/1lb 2oz lamb mince", "1 tbsp hot curry powder", "1 lemon, juice and zest only", "2 tbsp mango chutney", "75g/2½oz sultanas", "75g/2½oz toasted almonds", "1 slice white bread, soaked in milk for 1 minute then squeezed dry", "salt and freshly ground black pepper", "4 bay leaves", "3 free-range eggs", "150ml/5fl oz milk", "rice, cooked according to packet instructions", "chutneys of your choice", "yoghurt" ]

[ "Preheat the oven to 180C/375F/Gas 4.", "Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat.", "Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan.", "Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well.", "Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin.", "Stick the bay leaves into the mixture.", "Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture.", "Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown.", "Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy." ]

[ "3 tbsp sunflower oil", "1 tsp mustard seeds", "½ tsp ground cumin", "1 tsp turmeric", "1 tsp ground coriander", "1 tsp garam masala", "1 tsp chili powder", "5cm/2in piece fresh ginger, grated", "1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes", "350ml/12fl oz vegetable stock", "4 tomatoes, roughly chopped", "1 bunch coriander, roughly chopped" ]

[ "Heat a wok until hot and add the oil.", "Add all the spices and the ginger and stir-fry for one minute until fragrant.", "Add the potatoes and stir to coat in the spices.", "Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.", "Stir in the tomatoes and coriander.", "Season with salt and freshly ground black pepper and serve." ]

[ "300g/10½oz broad beans", "150g/6oz cream", "salt and fresh groud pepper", "pinch sugar", "1 tsp garlic, finely chopped", "1 tbsp fresh oregano, chopped", "1 tsp ground cumin", "150ml/¼ pint extra virgin olive oil", "spring onions, to garnish", "chilli powder, to garnish", "ground cumin, to garnish" ]

[ "Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.", "Add some cream, salt, pepper and a hint of sugar.", "Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.", "Garnish with spring onions, chilli powder, ground cumin and olive oil." ]

[ "450g/1lb young fresh broad beans in their pods", "50ml/2fl oz olive oil", "2 onions, chopped", "2 cloves garlic, peeled and finely chopped", "½ lemon, juice only", "250ml/½ pint vegetable stock", "2 tbsp fresh chopped dill", "a dollop of Greek-style yoghurt (optional)" ]

[ "Wash the beans, top, tail and string them where necessary.", "Heat the oil in a large heavy-lidded pan and add the onions and garlic. Cook for 2-3 minutes to soften. Add the beans in their pods and the lemon juice and toss to combine.", "Add the stock, bring to the boil and cook for 20-25 minutes until the pods are very tender. Cover and reduce heat to a gentle simmer.", "At the end of cooking, add the dill. Serve warm. Add a generous dollop of Greek-style yoghurt (optional)." ]

[ "350g/12oz broccoli, florets and stalks cut into small pieces", "400ml/14fl oz vegetable stock", "25g/1oz butter", "4 spring onions, finely sliced", "50g/1¾oz Stilton, crumbled, or to taste", "100ml/3½fl oz double cream", "salt and freshly ground black pepper", "pinch freshly grated nutmeg", "4 slices French bread", "100g/3½oz Stilton, sliced" ]

[ "For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.", "Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.", "Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.", "Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.", "Transfer the blended mixture to a pan and bring gently to a simmer.", "Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.", "Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.", "Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.", "Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve." ]

[ "¼ red onion, finely chopped", "150g/5½oz minced beef", "salt and freshly ground black pepper", "50g/2oz mozzarella", "1 tbsp olive oil", "½ courgette, cut into matchsticks", "100ml/3½fl oz milk", "50g/2oz flour", "250ml/9fl oz vegetable oil" ]

[ "In a bowl, mix the red onion with the minced beef and season with salt and freshly ground black pepper. Shape the mince into a burger, then insert the mozzarella into the middle of the burger.", "Heat a non-stick frying pan. Add the oil and cook the burger for 4-5 minutes on each side, or until cooked through.", "Take off the heat and leave to rest for 3 minutes.", "Make the courgette fries. Dip the courgettes in the milk, then coat the courgettes in flour.", "Heat the oil in a heavy-bottomed saucepan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the courgettes in the hot oil and deep fry for 4 minutes until golden. Remove with a slotted spoon and drain on kitchen towels.", "To serve place the burger on a plate and serve the courgette fries on the side." ]

[ "55g/2oz sultanas", "55ml/2fl oz dark rum", "225g/8oz unsalted butter, softened", "400g/14oz plain flour", "55g/2oz dried cherries", "55g/2oz dried cranberries", "55g/2oz chopped dates", "85g/3oz raw grated butternut squash", "400g/14oz soft brown muscovado sugar", "4 free-range eggs", "225g/8oz butternut squash purée", "½ tbsp ground cinnamon", "½ tsp grated nutmeg", "1 tsp ground ginger", "1 tsp baking powder", "½ tsp salt", "1 tsp bicarbonate of soda", "290m/½ pint buttermilk or milk with the juice of 1 lemon (leave to curdle for 20 minutes)", "110g/4oz chopped walnuts", "1 orange, grated rind", "1 unwaxed lemon, grated rind", "200g/7oz soft brown muscovado sugar", "2 oranges, juice only", "icing sugar (optional)", "1kg/2¼lb butternut squash" ]

[ "Soak the sultanas overnight in the rum. Next day drain the sultanas. Set aside the sultanas and the rum, in separate bowls.", "Make the butternut squash purée: cut the squash in two horizontally and remove the seeds and stringy parts. Bake in a preheated oven (170C/325F/Gas 3) until cooked and it is beginning to collapse. Depending on the size of the squash this will take about 1 hour.", "Scoop the flesh out of the skin and if it is still very wet, put the pulp into a saucepan over a low heat to dry it out. This could take from 15 minutes to 45 minutes depending on the amount of water the pumpkin contains. Stir the pulp from time to time. Don't let it scorch.", "Blend the pulp in a food processor until smooth, then return to the pan to allow any moisture to evaporate. Allow to cool, then refrigerate until ready for use.", "Increase the oven to 180C/350F/Gas 4.", "Combine 200g/7oz sugar with the rum (used to soak the sultanas) and the orange juice and gently heat to dissolve the sugar.", "Butter and flour a 23cm/9in spring-form cake tin. Combine the drained soaked sultanas, nuts, grated peel, cherries, cranberries, dates and grated butternut squash with 1 tbsp flour and set aside.", "Beat the remaining butter with an electric whisk until light and fluffy. Slowly beat in 400g/14oz sugar. Add the eggs one at a time, beating thoroughly after each addition.", "Fold in the butternut squash purée and spices.", "Sift the remaining flour with the baking powder and salt.", "Combine the bicarbonate of soda with the buttermilk.", "Stir one third of the flour and one third of the buttermilk, into the squash purée mixture and repeat in the same quantities until the ingredients are used up.", "Finally add the dried fruit and nut mixture to the cake mix.", "Spoon the mixture into the spring-form tin. Bake for 1½- 2 hours or until a toothpick when inserted into the cake comes out clean. (You may need to cover the top of the cake three quarters of the way through with foil).", "Remove from the oven and allow to rest for 10-15 minutes. Remove foil.", "Prick the cake all over and dribble the rum mixture over the cake while it is still warm. Allow to cool and dust with icing sugar and serve with whipped cream." ]

[ "1 tbsp olive oil", "2 cloves garlic, finely chopped", "½ cabbage, shredded", "½ tomato, diced", "½ pint vegetable stock", "handful fresh parsley, chopped" ]

[ "Heat the oil in a small pan and add the garlic, cabbage and tomato.", "Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes.", "Finish by adding the parsley to serve." ]

[ "1 large free-range egg", "1 large garlic clove, peeled and crushed", "1 tbsp lime juice", "2 tsp Worcestershire sauce", "4-5 anchovy fillets, chopped", "3 tbsp olive oil, plus a little extra for frying", "freshly ground black pepper", "2 thick slices of white bread, crusts removed, cubed", "1 cos lettuce, washed, dried, and torn into pieces", "25g/1oz parmesan cheese, coarsely grated" ]

[ "Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.", "Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.", "Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.", "Place the cos lettuce into a large bowl.", "To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once." ]

[ "50g/1¾oz fresh breadcrumbs", "100g/3½oz feta cheese, crumbled", "1 red chilli, chopped", "1 tsp fresh oregano, chopped", "1 tsp fresh flatleaf parsley, chopped", "2 tbsp olive oil", "6 small calamari, cleaned", "6 wooden cocktail sticks", "1 medium onion, finely chopped", "2 cloves garlic, finely chopped", "1 can chopped tomatoes", "½ tsp dried oregano", "1 tsp sugar", "100g/3½oz feta, crumbled, to serve" ]

[ "In a bowl, combine the breadcrumbs, feta, chilli, herbs and olive oil.", "Stuff the calamari tubes until two-thirds full. Close the ends with wooden cocktail sticks.", "Baste with oil and prick twice. Place on a hot griddle pan and cook until seared on both sides.", "To make the tomato sauce, gently fry the onions and garlic before adding the chopped tomatoes, oregano and sugar. Bring to the boil and reduce the heat, simmering until the sauce thickens.", "To serve, put the sauce on a serving plate, sprinkle over the feta and place the calamari on top." ]

[ "25g/1oz butter", "½ onion, thinly sliced", "1 cauliflower, cut into florets", "100g/3½oz mature cheddar, grated", "75ml/2½fl oz double cream", "salt and freshly ground white pepper", "pinch nutmeg" ]

[ "Melt the butter in a saucepan. Add the onion and sweat for 1-2 minutes until softened.", "Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil and reduce to a simmer for 8-10 minutes or until tender.", "Drain through a colander and place the cauliflower mixture in a food processor.", "Add the cheese and cream and blend until you have a thick puree.", "Season with salt, freshly ground white pepper and pinch of nutmeg." ]

[ "50g/1¾oz butter, plus extra for greasing", "2 onions, finely sliced", "1 celeriac, cut into 0.5cm/½in thick slices", "500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices", "600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock)", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/450F/Gas 6.", "Heat a frying pan until hot then add half the butter and all the onions.", "Sweat for 3-4 minutes until just softened.", "Place a layer of celeriac slices into the bottom of a buttered ovenproof dish.", "Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go.", "Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes.", "Dot with the remaining butter.", "Pour over the hot stock so all the layers are covered.", "Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon.", "Bake until nearly all the stock is absorbed and the top layer is golden brown.", "Serve." ]

[ "½ small celeriac, cut into thin strips", "½ lemon, juice only", "2 tbsp double cream", "3 tbsp good-quality mayonnaise", "2 tsp Dijon mustard", "salt and white pepper" ]

[ "Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.", "Mix the double cream, mayonnaise and mustard together then stir into the celeriac.", "Season with salt and white pepper.", "Place in the fridge for a couple of hours for the flavours to develop before serving." ]

[ "1 tbsp olive oil", "150g/5½oz chard leaves, chopped", "3 baby leeks, chopped", "200ml/7fl oz chicken stock", "55ml/2fl oz double cream", "2 slices pancetta, chopped and fried until golden" ]

[ "Heat the oil in a saucepan. Add the chard and leeks and cook for three minutes.", "Add the chicken stock, bring to the boil and cook for a further five minutes.", "Add the double cream and stir well.", "To serve, place the soup in a bowl and top with the cooked pancetta." ]

[ "125g/4½oz duck breast", "salt and freshly ground black pepper", "100g/3½oz blackberries", "1 tbsp red wine vinegar", "50ml/2fl oz red wine", "1 tbsp brown sugar", "salt and freshly ground black pepper", "50g/2oz sprouting broccoli, blanched and seasoned with salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make the duck, heat an ovenproof griddle pan over a medium heat. Season the duck breast on both sides with salt and freshly ground black pepper, then place skin-side down onto the hot griddle to cook for 4-5 minutes. Turn the breast over and transfer to the oven to roast for 8-10 minutes, or until completely cooked through.", "To make the sauce, place all the sauce ingredients into a frying pan and bring to simmer. Simmer for 5-6 minutes to reduce and thicken.", "To serve, place the blanched broccoli into the centre of a large warm plate. Place the duck breast on top, then spoon the sauce around." ]

[ "1 tbsp jasmine rice, uncooked", "2 dried red chillies", "500g/1lb 2oz thick fillet steak", "2 tbsp sesame oil", "75ml/2½fl oz kecap manis (Indonesian sweet soy sauce)", "2 tsp sugar", "4 tbsp lime juice", "3 tbsp Thai fish sauce", "1 small cucumber, peeled, de-seeded, halved lengthways and cut into 1cm/0.5in slices", "4 red shallots, finely sliced", "12 cherry tomatoes, halved", "2 red chillies, finely sliced", "1 handful fresh mint leaves", "1 handful fresh coriander leaves", "2 tbsp fresh basil leaves, ripped", "4 spring onions, finely sliced" ]

[ "Heat a dry frying pan, add the rice and toast until golden but not burnt. Grind the rice in a clean coffee-grinder or pound to a powder and set aside.", "Reheat the frying pan and add the dried red chillies. Toast until they are smoky, then grind or pound to a powder and set aside.", "Chargrill or pan-fry the beef for around 12 minutes, until well marked outside and rare to medium-rare inside. Place in a bowl and leave to rest for 10 minutes. Meanwhile, combine the sesame oil with the kecap manis and brush over the fillet. Marinate for two hours.", "Dissolve the sugar in the lime juice and fish sauce. Combine half a teaspoon of the ground dried chilli powder with half a teaspoon of the ground rice and set aside. Combine the cucumber, shallots, cherry tomatoes, red chillies, herbs and spring onions in a large bowl. Add the lime juice and fish sauce mixture and toss to combine.", "Slice the beef thinly. Toss the beef and ground rice mix through the salad with any cooking juices that have collected in the be bowl. Pile high on a large platter and serve with a salad of crunchy raw lettuce." ]

[ "2 eggs", "115ml/4¼fl oz milk", "sea salt", "freshly ground black pepper", "2 slices white bread (3cm/1.25in thick)", "1 tsp Dijon mustard", "2 slices ham, trimmed to fit bread", "2 slices cheddar cheese", "1 tbsp olive oil" ]

[ "Preheat oven to 180C/350F/Gas 4.", "Place eggs, milk, salt and pepper into a large bowl. Whisk to combine.", "With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges.", "Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.", "Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once.", "Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.", "Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.", "Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted." ]

[ "1 tbsp olive oil", "½ red onion, finely chopped", "1 garlic clove, finely chopped or grated", "1 courgette, diced", "85g/3oz frozen peas, defrosted under cold running water", "110g/3½oz Wensleydale cheese, grated", "100ml/3½fl oz double cream", "handful fresh flatleaf parsley, chopped", "140g/5oz whole wheat fusilli pasta, cooked according to the packet instructions, drained", "salt and freshly ground black pepper" ]

[ "Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.", "Stir in the Wensleydale cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley." ]

[ "4 medium carrots, thinly sliced", "55g/2oz butter", "2 cloves garlic, finely chopped", "200g/7oz emmental cheese, grated", "1 small swede, sliced", "2 small parsnips, sliced", "3 medium potatoes, thinly sliced", "300ml/½ pint milk", "300ml/½ pint cream", "1 medium egg, beaten", "3 tbsp breadcrumbs" ]

[ "Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a pinch of the garlic.", "Sprinkle over some of the grated emmental.", "Layer the swede over, and add a couple more knobs of butter, and a little more garlic. Repeat with the parsnips, and finally the potato.", "Sprinkle over the remaining cheese.", "Mix together the milk, cream and egg, and pour evenly over the vegetables.", "Top with the breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.", "Serve." ]

[ "5 cooked chestnuts (from a pack), sliced", "5 tbsp Greek yoghurt", "2 tbsp honey", "1 fig, sliced", "1 orange, segmented" ]

[ "Place the chestnuts, Greek yoghurt and honey into a food processor and blend.", "Place into a chefs' ring and chill in the fridge for ten minutes.", "To serve, take out of the fridge and carefully remove the chefs' ring.", "Decorate the outside with the fig slices and place orange segments on top." ]

[ "1 tbsp oil", "1 chicken thigh, chopped into three pieces", "½ onion, diced", "1 garlic clove, crushed", "½ tsp coriander seeds", "½ tsp cumin seeds", "¼ tsp cayenne pepper", "1 tsp curry powder", "½ tsp red chilli, diced", "150ml/¼ pint chicken stock", "½ onion, diced", "1 tbsp oil", "2 cardamom pods, slightly crushed (optional)", "100g/3½oz rice", "1 tsp curry powder", "½ tsp turmeric powder", "100ml/3½fl oz chicken stock", "½ red chilli, diced", "handful mangetout", "55g/2oz butter", "1 tbsp Greek yoghurt" ]

[ "For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.", "Add the spices and chilli and stir for one minute.", "Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.", "Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.", "Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.", "Add the butter to the cooked rice and stir through.", "To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt." ]

[ "4 x 225g/8oz chicken suprêmes (chicken breasts with wingbone attached), skinned", "45-60g/3-4 tbsp freshly chopped flat leaf parsley", "45-60g/3-4 tbsp freshly chopped chives", "1 tsp freshly chopped tarragon leaves", "115g/4oz unsalted butter, softened", "2 cloves garlic, peeled and crushed", "Salt and freshly ground black pepper", "¾ tsp English mustard", "50g/2oz plain flour", "4 eggs, beaten", "175g/6oz natural breadcrumbs", "25g/1oz parmesan cheese, grated", "Vegetable oil, for frying" ]

[ "To prepare the garlic herb butter: place the herbs in a bowl and add the softened butter. To crush the garlic sprinkle a little rock salt onto a chopping board. Using the edge of your knife and using a paddling motion crush the garlic into a smooth paste. Add to the butter mixture. Add the mustard and pepper and mix together with a fork.", "Divide the butter into four and set aside until ready to use. Plunge your hands into a bowl of cold water before moulding the butter. Roll each in greaseproof paper to form a torpedo shape. Place in the fridge for 30 minutes to allow the butter to harden. (The herb butter may be used with fish, meat and chicken.)", "Place the chicken breasts, with the bone attached, smooth side down onto a cutting board. Remove the four baby (or excess) fillets and set aside. Make a vertical cut down the length of the chicken breast, but not all the way through.", "Place the four breasts between cling film and bash with a rolling pin to ensure an even fillet. Repeat the process with the smaller (baby) fillets. This will stop any garlic butter from leaking out from the sides of the chicken.", "Place the breast fillets onto a board, rough side up and season with pepper. Unwrap the garlic herb butter and place each garlic butter torpedo down the centre of each breast. Place the smaller fillets on top of the butter, pushing down to seal and roll up. Make a torpedo shape at the bottom of each fillet.", "Place the breadcrumbs into a shallow dish. Grate the parmesan cheese directly into the breadcrumbs and mix together. Place the flour and beaten eggs into two separate shallow dishes.", "Dip each chicken breast into the flour, making sure each is coated. Repeat the process with the egg, and then the parmesan breadcrumbs, making sure at each stage each breast is well coated. Chill for 30 minutes. Repeat and chill for a further 30 minutes or until ready to cook.", "Heat the oil in a large pan or a deep fat fryer to 180C/350F/Gas4. Add the chicken breasts and fry until golden for 8-10 minutes and drain onto kitchen paper.", "Serve immediately with herbed rice." ]

[ "1 slice white country bread, crusts removed and broken into large crumbs", "2 tsp sherry vinegar", "½ garlic clove, peeled and finely chopped", "1 tsp caster sugar", "½ red chili, seeded and finely diced", "30ml/1fl oz extra virgin olive oil", "225g/8oz plum tomatoes, peeled and seeded", "2 tsp tomato ketchup", "200ml/7fl oz tomato juice", "2 spring onions, finely sliced", "½ red pepper, roasted or grilled, peeled, seeded and diced", "¼ large cucumber, peeled, seeded and roughly diced", "2 tsp pesto", "salt and freshly ground black pepper", "frozen olive oil cubes (place olive oil in ice cube moulds and freeze)" ]

[ "Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.", "Add the extra virgin olive oil until the bread will absorb no more then, a little at a time, add the tomatoes, tomato ketchup, tomato juice, spring onions, red pepper, cucumber and pesto. Continue to blend to form a smooth emulsion. Season to taste with salt and black pepper.", "Serve with frozen olive oil cubes" ]

[ "2 tbsp olive oil", "1kg/2lb 2oz beef mince", "2 onions, finely diced", "2 cloves garlic, finely diced", "1 stick celery, finely diced", "2 chillies, finely diced", "1 bay leaf", "1 tbsp ground cumin", "1 tbsp ground coriander", "1 tbsp dried oregano", "1 tbsp paprika", "2 tsp cayenne", "1 tsp ground cinnamon", "1 tsp ground black pepper", "1 tbsp tomato purée", "400g/14oz tinned tomatoes", "250ml/9fl oz beef stock", "25g/1oz dark chocolate, finely chopped", "400g/14oz tinned red kidney beans, rinsed and drained", "small bunch coriander leaves, roughly chopped", "basmati rice" ]

[ "Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside.", "Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden.", "Add all the spices and fry for one minute.", "Return the beef to the pan and stir to combine.", "Add the tomato purée, tinned tomatoes and stock and bring to the boil.", "Reduce the heat and simmer for 1-1½ hours until very tender.", "Add the chocolate and kidney beans and simmer for a further five minutes until hot through.", "Check the seasoning before adding the coriander leaves and serving." ]

[ "2kg/4½lb bramley apples", "cold water to cover", "approximately 1.5kg/3lb preserving sugar", "10-15g/2-3 tsp chilli flakes" ]

[ "Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy.", "Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours.", "Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F.", "Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened." ]

[ "600ml/1 pint double cream", "½ vanilla pod, split lengthways", "80g/3oz plain chocolate, finely chopped", "6 large free-range egg yolks", "2 tbsp caster sugar, plus extra for sprinkling", "100g/3½oz raspberries" ]

[ "Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.", "Add the pod and place the cream over a medium heat until almost boiling.", "Add the chocolate and whisk until smooth.", "Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.", "Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.", "Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.", "Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.", "Divide the raspberries between four large ramekins.", "Strain the chocolate custard over the raspberries and allow to cool.", "Refrigerate for at least six hours, preferably overnight.", "A few minutes before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.)" ]

[ "350g/12¼oz unsifted flour", "1 tsp bicarbonate of soda", "1 tsp salt", "225g/8oz butter", "175g/6¼oz caster sugar", "175g/6¼oz soft brown sugar", "1 tsp vanilla extract", "2 eggs", "350g/12¼oz dark chocolate, crumbled" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "In a bowl, combine the flour, baking soda and salt.", "In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.", "Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.", "When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.", "Serve." ]

[ "225g/8oz digestive or ginger nut biscuits, broken into small pieces", "25g/1oz dried cherries", "25g/1oz glace cherries, chopped", "25g/1oz dried apricots, chopped", "25g/1oz dried blueberries", "25g/1oz sultanas", "25g/1oz mixed peel", "25g/1oz flaked almonds", "175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces", "140g/5oz unsalted butter", "3 tbsp double cream", "a little vegetable oil", "ice cream" ]

[ "Mix together in a bowl all the ingredients except the chocolate, butter and cream.", "Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.", "Pour the chocolate over the biscuit mix and stir everything well until combined.", "Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil.", "Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream." ]

[ "6 egg whites", "½ tsp vanilla extract", "¼ tsp cream of tartar", "1 tbsp white wine vinegar", "300g/10½oz caster sugar", "60g/2¼oz white chocolate, finely chopped", "500ml/17½fl oz double cream", "500g/1lb 1oz strawberries", "2-3 tbsp coarsely grated white chocolate" ]

[ "Preheat the oven to 140C/275F/Gas 1 and line a baking tray with baking parchment.", "Beat the egg whites with the vanilla extract, cream of tartar and the white wine vinegar until they form stiff peaks and then beat in the sugar, a spoonful at a time, until the meringue is stiff and shiny.", "Add the finely chopped white chocolate then gently fold everything in until all the ingredients are thoroughly combined.", "Put the mixture onto a baking sheet in a fat circle approximately 23cm/10in in diameter, smoothing the sides and the top. Place in the oven and cook for about one and a half to two hours. When it's ready it should look crisp around the edges and on the sides and be dry on top. Press the top gently and you should feel the meringue give slightly.", "Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.", "When you're ready to serve, put the meringue onto a large, flat-bottomed plate. Whisk the cream until thick and pile it on top of the meringue, then scatter over the strawberries. Coarsely grate the chocolate over the top, and serve." ]

[ "200g/7¼oz shortcrust pastry", "3 small pears, peeled, cored and halved", "110g/4oz caster sugar", "100ml/3½fl oz water", "half a lemon, rind only", "1 clove", "30g/1¼oz good quality dark chocolate", "30g unsalted butter", "150g golden syrup", "1 large egg", "½tsp vanilla extract", "100g/3½oz walnuts, chopped" ]

[ "Preheat the oven to 200C/400F/Gas 6. Roll out the pastry and use it to line a 9in/23cm fluted flan tin. Bake blind for ten minutes and allow to cool.", "Put the pears into a pan with the water, 50g/1¾oz of the sugar, the cloves and the lemon rind. Bring to the boil, cover, lower the heat and simmer for ten minutes. Remove the pears from the liquid and allow to cool. Discard the liquid.", "Melt the chocolate in a bowl over a pan of simmering water. Add the butter and combine. Set aside.", "In a pan, heat the remaining sugar and golden syrup over a low heat until the sugar has dissolved. Bring to the boil, then lower the heat and simmer for two minutes.", "Whisk the egg into the chocolate mixture until combined. Now add the syrup mixture then stir in the vanilla extract and the nuts.", "Place the pears flat side down on a board. Make lengthways cuts all along each pear, taking care not to cut all the way through. Put the cut pears into the pastry case.", "Pour the chocolate and nut mixture into the flan case.", "Bake for 25-30 minutes until the filling is set." ]

[ "50g/2oz unsweetened plain cooking chocolate (minimum 70 per cent cocoa solids)", "110g/4oz plain flour", "110g/4oz caster sugar", "1 tbsp unsweetened cocoa powder", "125ml/4fl oz skimmed milk", "1 egg", "1 tsp baking powder", "½ tsp grated nutmeg", "75g/3oz hazelnuts, toasted and chopped", "margarine, for greasing" ]

[ "Melt the chocolate in a bowl set over a pan of simmering water.", "Combine the remaining ingredients, except for the hazelnuts, in a food processor or mixer and blend for one minute at low speed.", "Add the melted chocolate and blend for one minute at high speed. Fold in the hazelnuts.", "Lightly grease a 1.2 litre/2 pint pudding basin with margarine. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.", "Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.", "Place the basin on a rack set in the bottom of a pan.", "Pour boiling water into the pan until it comes three-quarters the way up the side of the basin.", "Cook over a medium heat for about 1-1½ hours or until a knife or skewer inserted into the centre of the pudding comes out clean.", "Remove the pudding from the pan and allow to cool for ten minutes. Run a knife around the edge to loosen and invert on to a serving dish.", "Serve with vanilla custard." ]

[ "1 large marrow, peeled", "100g/3oz couscous", "1 lemon, juice only", "2 tbsp olive oil", "1 red onion, finely sliced", "100g/3oz chorizo, cut into small chunks", "1 roasted red pepper, finely sliced", "2 vine ripened tomatoes, seeded and chopped", "1 tbsp parsley, roughly chopped", "1 tbsp mint, roughly chopped", "1 tbsp coriander, roughly chopped", "salt and freshly ground black pepper" ]

[ "Preheat an oven to 200C/390F/Gas 6.", "For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray.", "Place the couscous in a bowl along with the lemon juice and enough boiling water to cover.", "Cover with cling film and allow to soak for five minutes.", "Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs.", "Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves.", "Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender.", "To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done." ]

[ "1 tbsp olive oil", "1 clove garlic, finely chopped", "½ red onion, roughly chopped", "150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes", "1 tbsp tomato purée", "pinch dried chilli flakes", "100g/3½oz puy lentils", "200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)", "salt and freshly ground black pepper", "fresh basil leaf, to garnish" ]

[ "Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally.", "Add the tomato purée and chilli flakes and cook for a further minute.", "Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally.", "Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve." ]

[ "20ml/¾fl oz fresh lime juice (or 1-2 limes, chopped)", "1 tbsp caster sugar", "2-3 tbsp fresh mint leaves, left whole", "50ml/1¾fl oz Cuban (or other) rum", "plenty of crushed ice", "330ml/12fl oz glass", "fresh mint sprig to garnish" ]

[ "Pour the lime juice into the glass.", "Add the sugar and stir until it dissolves in the lime juice. (If using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves.)", "Throw in the whole mint leaves, letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint.", "Pour crushed ice over the mint leaves to fill the glass.", "Using a spoon, stir the ice with the mint and lime until the mint starts to break. Do not break the mint until this point.", "Top with 50ml of rum and stir until evenly mixed and the ice is slightly slushy.", "Serve with a sprig of mint on top." ]

[ "400ml/14fl oz can coconut milk", "5-10 hot green chillies, sliced thickly", "1 tsp ground turmeric", "2 tbsp coriander leaves, finely chopped", "1 tsp freshly ground black pepper", "3 tbsp ground coriander", "1½ tsp ground cumin", "4 tbsp vegetable oil", "2 onions, finely sliced", "2 garlic cloves, cut into fine slivers", "1cm/½in ginger root, cut into small matchsticks", "1 lime, juice only", "1 tsp salt", "120ml/4fl oz water", "900g/2lb raw peeled king prawns", "Thai jasmine rice, cooked, to serve" ]

[ "Open the coconut can without shaking it.", "Remove the cream at the top and set to one side.", "Now add enough water to the can to fill it to the top again.", "Swill to combine and pour into a bowl.", "Put the chillies, turmeric, coriander leaves, pepper, ground coriander and ground cumin into a food processor along with four tablespoons of the thinned coconut milk, then blend until smooth.", "Add this mixture to the bowl of thinned coconut milk and stir.", "Heat a deep frying-pan until hot then add the oil, onions, garlic and ginger.", "Stir fry for 6-7 minutes until brown at the edges.", "Pour in the seasoned thinned coconut milk, salt and water.", "Bring to the boil then reduce the heat, cover and simmer gently for 10 minutes.", "Add the prawns and reserved thick coconut cream.", "Stir to combine and return to a simmer.", "Cook until the prawns turn pink.", "Serve immediately with rice." ]

[ "4 dried hot red chillies (¾-1¼cm/2-3in), seeded and cut in pieces and soaked in warm water for 10 minutes, drained", "6 spring onions, roughly chopped", "2 tsp chopped garlic", "2 stalks lemongrass, outer leaves discarded, chopped (lemon juice could be used instead)", "1½ tbsp peanut oil, extra if required", "2 tsp ground coriander", "½ tsp ground turmeric", "1 tsp paprika", "290ml/½ pint of canned unsweetened coconut milk, well stirred", "150ml/¼ pint hot vegetable stock or water", "750g/1½lb butternut squash, peeled, seeded and cut into 5cm/2in chunks", "2 green cardamom pods, crushed", "1 cinnamon stick", "1 red pepper, seeded and julienned", "salt to taste", "1½ tbsp soy sauce", "1½ tsp light brown sugar", "1½ tsp lemon juice", "2 tbsp fresh coriander leaves" ]

[ "Grind the chillies, spring onions, garlic and lemongrass to a paste in a processor, adding a little oil if necessary. Heat 1½ tbsp oil in a heavy saucepan over a medium-low heat. Add the chilli paste and cook, stirring until it is fragrant and no longer tastes raw.", "Add the coriander, turmeric, and paprika and stir for 1 minute. Add the coconut milk and simmer, stirring for 5 minutes.", "Stir in the stock and bring to a simmer.", "Reduce the heat to low and add the butternut squash, red pepper, cardamom, cinnamon stick and salt to taste. Simmer, partially covered until the butternut squash is tender and the sauce is reduced, about 20-25 minutes.", "Stir in the soy sauce, sugar and lemon juice and simmer for another 2 minutes. Serve garnished with coriander leaves.", "This is quite a wet stew. It can be thickened with cornflour paste if required. Serve with plain rice." ]

[ "100ml/3½fl oz Cointreau", "1 orange, grated zest only", "2 tbsp freshly squeezed orange juice", "1 tsp sugar", "300ml/10fl oz double cream" ]

[ "Heat the Cointreau in a small saucepan and bring to the boil.", "Add in the orange zest and cook briskly until the Cointreau has reduced by half.", "Stir in the orange juice, sugar and cream. Bring to the boil, reduce the heat and simmer for 2-3 minutes." ]

[ "200g/8oz chocolate digestives", "100g/3½oz butter, melted", "1 tbsp gelatine", "100ml boiling water", "600g/1lb 5¼oz cream cheese, at room temperature, cut into small pieces", "100g/3½oz granulated sugar", "¼ tsp salt", "284ml/10fl oz sour cream", "2 tsp vanilla extract", "113g/4oz white chocolate, broken into pieces", "150g/5¼oz chocolate digestive biscuits, broken into small chunks", "extra white chocolate for garnish", "fresh berries, for garnish, optional" ]

[ "Combine the base ingredients and press onto base of 20cm/8in springform tin. Chill for half an hour.", "Mix the gelatine with the water, stir well and let cool.", "To make the filling: Put the cream cheese, sugar, and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters, or in a large mixing bowl. Using the stand mixer or a handheld mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula. Turn the speed to high and continue to beat until the mixture is creamy. Stop the mixer and add the sour cream, gelatine, and vanilla; beat three minutes longer, again stopping as necessary to scrape down the sides of the bowl and under the blades.", "Put the pieces of white chocolate in a small microwave-proof cup or bowl. Put the container in the microwave oven, cover with a paper towel, and heat for 30 seconds. Stop and stir the chocolate. Repeat the process once or twice more, just until the chocolate is completely melted and smooth.", "Stir the melted chocolate into the cream cheese mixture and continue to beat until well combined and smooth. You should have about six cups of the mixture.", "Pour half the cream cheese mixture into the springform pan. Sprinkle half the chunky chocolate biscuits over the mixture. Pour in the remaining cream cheese mixture, smooth its top with a rubber spatula, and then scatter the remaining chocolate biscuits evenly over its surface.", "Place the cake into the fridge and leave to set for at least two hours, preferably overnight.", "When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges. To serve, place a wedge of cake on a cake plate and garnish, if you like, with fresh berries." ]

[ "15g/½oz unsalted butter", "½ onion, finely chopped", "1 clove garlic, finely chopped", "1 tsp thyme leaves", "½ green pepper, finely chopped", "2 green chillies, finely diced", "corn kernels from 3 cobs", "2 tbsp plain flour", "150ml/¼ pint milk", "3 eggs", "300ml/¾ pint double cream", "1 tsp salt", "¼ tsp freshly ground black pepper", "¼ tsp freshly grated nutmeg", "pinch of cayenne pepper", "2 tablespoons chopped flat-leaf parsley", "1 tablespoon snipped chives", "55g/2oz parmesan, freshly grated", "55g/2oz Gruyere cheese, grated" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Heat the butter in a frying pan, add the onion, garlic thyme, green pepper and chilli, and cook over a medium heat for eight minutes.", "Add half the corn and cook for ten minutes. Set aside.", "Place the remaining corn in a food processor with the flour, milk and eggs, and blend until smooth. Set aside.", "To the corn in the frying pan add the cream, salt, pepper, nutmeg and cayenne. Fold in the corn puree, the herbs and both cheeses.", "Pour the mixture into a greases 1.7 litre/3 pint soufflé dish, place in a hot Bain Marie and bake until the mixture is firm, about one hour.", "Let the pudding stand for ten minutes before serving." ]

[ "1.5kg/4lb free-range chicken", "4 spring onions, sliced", "6 garlic cloves, peeled, left whole", "1 tbsp sea salt", "10 whole black peppercorns", "1 tbsp vegetable oil", "1 onion, chopped", "1 tbsp curry powder", "1 tbsp tomato purée", "85ml/3fl oz red wine", "150ml/¼pint water", "1 bay leaf", "salt and freshly ground black pepper", "caster sugar", "2 slices lemon", "squeeze of lemon juice", "425ml/15fl oz good-quality mayonnaise", "2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water)", "3 tbsp whipped cream", "1 tbsp roughly chopped coriander", "rice, cooked according to packet instructions" ]

[ "Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns.", "Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.", "Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf.", "Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.", "Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary.", "Fold in the whipped cream.", "To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice." ]

[ "1 courgette", "25g/1oz halloumi cheese, chopped", "handful red Peppadew peppers", "2 tbsp olive oil", "juice of ½ lemon" ]

[ "Using a vegetable peeler, peel the courgette into long 'ribbons'.", "Place the courgette ribbons into boiling water for 30 seconds and drain.", "To the courgette add the halloumi cheese pieces, red Peppadews, olive oil and lemon juice. Season to taste with salt and freshly ground black pepper.", "Place in a bowl and serve." ]

[ "2 tbsp extra virgin olive oil", "1 shallot, finely diced", "1 tsp soft thyme leaves", "2 tsp anchovy essence", "150ml/¼ pint dry white wine", "150ml/¼ pint fish stock", "salt and freshly ground black pepper", "450g/1lb asparagus, trimmed and cut into 2.5cm/1in pieces", "350g/12oz white crab meat", "675g1½lb fresh fettuccine", "55g/2oz unsalted butter", "1 lemon, juice only", "2 tbsp chopped parsley" ]

[ "Heat the olive oil in a heavy-bottomed frying pan.", "Add the shallot and cook gently until soft but not brown.", "Add the thyme, anchovy essence, wine and fish stock and bring to the boil.", "Cook until the liquid has reduced by half.", "Meanwhile, bring a large pot of salted water to the boil.", "Add the asparagus and cook for six minutes.", "Drain, retaining the water, and add the reduced shallot liquid with the crab.", "Cook the fettuccine in the asparagus water for about 3-4 minutes, depending on the freshness.", "Drain and add to the crab sauce.", "To finish, heat the butter in a frying pan until nutty and golden.", "Add the lemon juice and the parsley and pour over the pasta.", "Toss to combine.", "Season to taste with plenty of black pepper." ]

[ "110g/4oz fresh breadcrumbs, seasoned", "1 large egg", "55ml/2fl oz crème fraîche, full fat", "1 tsp Worcestershire sauce", "1 tsp mustard powder", "450g/1lb crabmeat", "large handful of fresh tarragon", "sea salt and freshly ground black pepper", "watercress and endive salad" ]

[ "In a bowl, mix together the breadcrumbs, egg, crème fraîche, Worcestershire sauce and mustard powder.", "Now add the crab meat and tarragon. Mix thoroughly and season to taste. If the mixture is too dry, add more crème fraîche. Put in the fridge to bind.", "Remove the mixture from the fridge and shape into eight small cakes.", "Shallow fry the cakes over a gentle heat until brown on both sides.", "Serve with a watercress and endive salad." ]

[ "250ml/9fl oz ready-made béchamel sauce", "2 tbsp fresh chives, chopped", "25ml/1fl oz double cream", "1 free-range egg yolk", "salt and freshly ground black pepper", "2 free-range egg whites, whisked until stiff peaks form", "25g/1oz butter, melted", "125g/4½oz white crab meat from a can", "1 spring onion, finely chopped" ]

[ "Preheat the grill to high.", "Place the béchamel sauce, fresh chives, double cream, egg yolk, salt and freshly ground black pepper into a bowl and mix together well.", "Add the egg whites and fold into the mixture gently to maintain volume.", "Melt the butter in a small ovenproof frying pan and when foaming pour in the egg mixture.", "Sprinkle over the crab cook for 3-4 minutes, or until the base has set.", "Transfer to the grill and cook for 2-3 minutes, or until browned and set but still slightly wobbly in the middle.", "To serve, slide the soufflé onto a plate and sprinkle over the spring onions." ]

[ "450g/1lb fresh cranberries", "300ml/10fl oz ruby port", "115g/4oz caster sugar", "125ml/4fl oz fresh orange juice", "1 tsp cornflour", "1 tsp English mustard powder", "1 tsp lemon juice", "pinch of ground cloves", "75g/3oz sultanas", "55g/2oz flaked almonds", "1 tbsp grated orange rind", "1 tsp grated lemon rind", "salt" ]

[ "Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.", "Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture.", "Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey." ]

[ "75g/2¾oz pork loin", "1 tbsp olive oil", "50g/1¾oz butter", "4 leeks, chopped and blanched", "3 chard stalks, cut from the leaves, finely chopped", "250ml/9fl oz double cream", "1 tbsp fresh sage, chopped", "new potatoes, boiled until soft" ]

[ "For the pork, heat the oil in a frying pan. Add the pork and cook for five minutes on each side, until cooked through.", "For the creamed leeks, melt the butter in a hot pan. Add the leeks and chard and sauté for three minutes.", "Add the double cream and sage, warm through and season to taste with salt and freshly ground black pepper.", "To serve, place the creamed leeks onto the centre of a warmed plate and top with the pork. Arrange the new potatoes around the plate." ]

[ "1 swede, peeled and cut into cubes", "3 tbsp olive oil", "salt and freshly ground black pepper", "1 onion, finely chopped", "2 carrots, finely sliced", "2 stalks celery, finely sliced", "1 clove garlic, crushed", "6 stalks fresh thyme, leaves only", "1.25 litres/2 pints vegetable stock", "142ml/5fl oz carton single cream", "fresh thyme leaves to garnish" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season.", "Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.", "Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.", "Add the roasted swede to the pan and pour over the stock.", "Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.", "Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.", "Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary.", "Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper." ]

[ "500g/1lb 2oz broad beans, podded", "herbs, chopped eg chives, chervil and summer savory", "150ml/5fl oz double cream", "1 egg, yolk only", "5 tbsp stock", "caster sugar, to taste", "salt and freshly ground black pepper" ]

[ "Boil the broad beans for 2 minutes, drain and pop them out of their skins.", "Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.", "Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil." ]

[ "1 tbsp olive oil", "15g/½oz butter", "1 garlic clove, sliced", "1 tbsp parsley, chopped", "50ml/2fl oz double cream", "1 Portobello mushroom, sliced", "slice of ciabatta bread, toasted" ]

[ "Place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes.", "Add the mushroom slices and cook for a further 3-4 minutes, stirring occasionally.", "Add the cream and parsley to the pan and bring to a simmer.", "To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms." ]

[ "6 unpeeled potatoes, each about 100g/3½oz", "3 tbsp olive oil", "1 tbsp finely chopped fresh rosemary", "salt", "freshly ground black pepper" ]

[ "Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool.", "Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin.", "Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin.", "Season generously and sprinkle over the rosemary.", "Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot." ]

[ "120g/4¼oz long-grain rice, cooked", "250g/8¾oz minced lamb", "1 tsp dried oregano", "1 small onion, finely chopped", "3 tbsp finely chopped parsley", "3 tbsp finely chopped celery", "salt and freshly ground black pepper", "1 tbsp tomato purée", "250g/8¾oz preserved, drained vine leaves", "2 tomatoes, sliced", "2 garlic, cloves sliced", "1 lemon, juice only" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato purée.", "Place one vine leaf on a plate, vein side up. Take a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand.", "Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. This will prevent the stuffed leaves from sticking to the bottom and burning.", "Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them. Sprinkle with lemon juice and add around 150ml/5¼fl oz cold water. Cover with oiled foil.", "Place the leaves in the oven for 45 minutes, adding extra water if necessary. Serve." ]

[ "175g/6oz unsalted butter, softened", "450g/1lb duck livers, trimmed and cleaned", "2 shallots, finely chopped", "2 cloves garlic, finely chopped", "2 tsp orange juice", "1 tbsp orange zest", "½ tsp freshly ground black pepper", "2 tbsp orange liqueur", "55g/2oz clarified butter, melted" ]

[ "Heat 15g/½oz of the butter in a frying pan until foaming.", "Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.", "Repeat with a second batch of butter and livers.", "Place the livers and juices in a food processor.", "In the same pan heat another 15g/½oz butter, add the shallot, garlic, and orange juice and zest and cook over a moderate heat until the shallot is soft but not coloured.", "Add the orange liqueur and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices.", "Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.", "If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter." ]

[ "1 tbsp vinegar", "4 eggs", "4 slices smoked salmon", "2 muffins, toasted", "200g/7oz soft cream cheese", "50g/2oz dill mustard sauce", "50ml/2fl oz double cream", "1 tbsp lemon juice", "salt", "freshly ground black pepper" ]

[ "Bring a pan of water to the boil.", "Pour in the vinegar, then crack the eggs into a spoon and lower into the water, one at a time.", "Simmer for 1-2 minutes depending on how you like your eggs cooked.", "Place slices of smoked salmon on the muffins, then remove the eggs and place on top of the salmon.", "Meanwhile, heat the soft cream cheese in a saucepan until melted.", "Add the dill mustard, cream and lemon juice.", "Bring to a boil, season with salt and plenty of freshly ground black pepper and serve poured over the eggs." ]

[ "butter to grease", "50g/2oz butter", "225g/8oz baby spinach leaves", "4 tbsp bacon, finely chopped", "8 eggs", "4 tbsp double cream", "4 tbsp grated parmesan and gruyere", "4 tbsp breadcrumbs", "thyme leaves to garnish" ]

[ "Grease ramekins, or coffee cups with butter and place on baking tray.", "Cook the spinach in butter, until soft, season and divide between the ramekins.", "Fry the bacon pieces until crispy and divide between ramekins. Next crack two eggs into each ramekin, top with a tablespoon of cream, parmesan and breadcrumbs and bake for 12-15 minutes until golden.", "Garnish with thyme leaves and serve with toast on the side." ]

[ "500ml/18fl oz double cream", "500ml/18fl oz plain yoghurt", "450g/16oz pot high quality raspberry jam or preserves", "cones, to serve" ]

[ "Mix all the above ingredients together and transfer to a freeze-safe container.", "Freeze for about four hours or overnight. Remove from freezer one hour before serving." ]

[ "2 muffins", "4 free range eggs", "200g/7oz baby spinach leaves, wilted in a small pan", "Good-quality readymade hollandaise sauce" ]

[ "Fill a large, shallow pan with water, about 3cm (1in) deep and bring to a simmer. Add some vinegar (1-2 tablespoons per one litre of water) to help the eggs hold their shape.", "Break four eggs into separate coffee cups (this is also to help eggs maintain their shape when they're placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.", "Slice the muffins in half and lightly toast.", "Once the eggs are poached, remove with a slotted spoon and drain on paper towels.", "Place the spinach on top of the muffins, top with the egg and spoon a generous amount of hollandaise sauce over the eggs.", "Serve at once." ]

[ "vanilla or chocolate ice cream", "espresso or strong-brewed coffee" ]

[ "Place the ice cream in serving bowls.", "Pour the coffee over the ice cream and serve." ]

[ "1 punnet strawberries", "a dash of sugar", "a dash of port", "meringues, broken up", "cream, softly whipped" ]

[ "Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream." ]

[ "1 Charentais melon", "1 paw-paw", "1 Asian pear, peeled and sliced", "8 lychees, peeled and stoned", "150ml/5¼fl oz fresh fruit juice, orange or any you like" ]

[ "Use a melon baller to scoop balls from the melon and the paw-paw. Place these in a bowl, add the remaining fruit and the juice.", "Cover and chill until needed, making sure you take it out of the fridge 30 minutes before serving." ]