04 July 14

Blackcurrant, Natural Yoghurt and Brown Sugar Meringue Sorbet

So simple yet so utterly delicious too! This is possibly one of the simplest recipes I have posted on this website so far.

I love the wonderful blackcurrants we get delivered from High House Farm and it’s my mission to create as many wonderful recipes with them. I call this a sorbet and not an ice cream as it does not contain any eggs or cream. The brown sugar meringue recipe features in one of my other delicious recipes, so a bit of cross-referencing is needed.

I recommend full-fat yoghurt for this recipe as low-fat yoghurt can be fairly unstable. The liquid glucose helps the sorbet to stay scoop-able and prevents it from freezing too hard.

This sorbet is sophisticated and tasty enough to be served on its own and does not need any accompaniments.


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26 June 14

Confit Duck Legs with Potato, Samphire and Broad Bean Salad and Warm Bacon Dressing

I use a lot of French cooking techniques in my kitchen and write about them too. They’re basically the foundations of my skills and what I have learnt over the years as a professional chef. I do believe that some of these techniques are never to be forgotten as the end result is priceless.

To confit duck legs in duck or goose fat is one of the techniques I absolutely adore. The texture and flavour is second to none. I also use the sous-vide technique to cook duck legs, which is the healthier option, but sometimes we have to give in to the things that simply taste the best. The beauty about cooking duck legs in duck or goose fat is that they will keep very well in the fridge, if kept submerged in the fat, for up to a week. This in itself is brilliant as you can put


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18 June 14

Tomato and Red Pepper Gazpacho with Buffalo Mozzarella

You can’t beat a delicious chilled fresh gazpacho. OK, so I know it has been done many times and a few of you might click away from this recipe, but I love gazpacho, so here it is in all its glory and deliciousness.

I think this soup should be made in bucket loads; it should be on tap in the fridge and be served at least twice a day! It’s not only packed with natural goodness, it’s filling, thirst-quenching and tasty, and simply just good for the soul.

This recipe shouts holiday in the sun to me. Sun-ripened tomatoes (especially the heirloom ones that come in all colours) and fresh buffalo mozzarella both contribute to this wonderful recipe, but the true stars are the sautéed red peppers. The sautéing brings out their sweetness and provides real depth of flavour to an otherwise potentially boring old gazpacho recipe.

I hope you


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09 June 14

Roasted Ruby Beetroot Ricotta with Pan-fried Asparagus and Broad Bean Salad

This recipe celebrates early summer and light eating and it is not only pretty to look at but pretty tasty to eat too! I very much enjoy eating and cooking with ricotta as it takes me back to my younger years when I spent a little time in Italy. The taste of fresh ricotta remembered from those happy days still ‘rings in my mouth’ as sound would ring in your ears. The freshness and utter simplicity smacked me right between the eyes. All you needed for a simple lunch or antipasto (before some more spectacular dishes emerged from the kitchen) was a good helping of fresh ricotta, seasoned with salt and pepper, drizzled with good-quality extra virgin olive oil and served with warm crusty bread. Delizioso!!

The ricotta that we buy here in the UK is not quite the same, but it’s perfectly delicious and is good enough for me


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