Poached Salmon Rillettes with Smoked Eel and Cox’s Apple Salad

For the salmon rillettes

For the smoked eel, bacon and Cox's apple salad

Prepare the salmon rillettes. First, poach the salmon. Season the fish with salt and pepper, then place it on a plate whilst heating the milk and water. Pour the milk and water into a small saucepan, add the celery, coriander seeds, star anise, bay leaf and onion and bring to a gentle simmer over a medium heat. Place the seasoned fish into the simmering milk, place a piece of greaseproof paper directly on top of the fish/milk surface and keep the pan over a medium heat for a further 8 minutes.

Remove the pan from the heat and set aside so that the fish cools in the warm poaching liquid. Once cooled, drain the fish from the poaching liquid and flake it into a mixing bowl. Refrigerate the salmon for about 30 minutes or until it is completely cold. Discard the poaching liquid.

While the poached salmon is cooling, start to prepare the salad. Preheat the oven to 180°C/Gas Mark 4. Place the bacon on a baking tray and cook in the oven for 8–10 minutes or until golden and crispy. Remove from the oven and leave to cool. Once cool, break or cut into shards.

Finish the rillettes. Gently fold the mascarpone, chopped herbs, capers, gherkins and creamed horseradish into the cooled poached flaked salmon. Season to taste with salt and pepper and then stir in the lemon zest and juice. Set aside while you finish the salad.

Use a mandolin to slice 1 cored apple into 2mm-thick slices. Arrange them on 4 serving plates, then slice the remaining cored apple even more thinly into a mixing bowl. Add the salad leaves and then dress with the vinaigrette. Season to taste with salt and pepper. Mix in the smoked eel and the shards of cooled bacon.

Use 2 large serving spoons to shape the rillettes mixture into 4 even-sized quenelles (oval shapes) and place one on each plate. Pile the salad next to the rillettes, drizzle over the rapeseed oil and serve with crusty bread.

Serves 4 as a starter or Serves 2 as a light lunch or supper

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Roast Pork Croquette with Honey-Roasted Parsnips

Roast Pork Croquette with Honey-Roasted Parsnips

For the roast pork croquettes

For the honey-roasted baby parsnips, Jerusalem artichokes, chestnut mushrooms and black cabbage

First prepare the croquettes. Melt the butter in a medium pan over a medium heat, add the onions, garlic, ground coriander and salt and pepper and sauté for 6–8 minutes or until golden brown and tender. Remove from the heat and leave to cool for 10–15 minutes. Meanwhile, rip the leftover roast pork into fine shreds and set the crackling aside for serving.

Take one third of the ripped pork meat, especially the fatty bits, and place it in a food processor with the leftover roast potatoes, then add one third of the cooked onion mixture. Pulse blend to mash the mixture together. Turn it out into a large mixing bowl and add the remaining ripped pork meat and cooked onion mixture, mixing well to combine. Leave the mixture to cool, then chill in the fridge for 1 hour. Once chilled, divide and shape the mixture into 4 even-sized log shapes/croquettes

First roll the croquettes in the seasoned flour, then in the beaten egg and lastly roll them in the dried breadcrumbs to coat them all over. Refrigerate for 30 minutes before cooking.

Prepare the honey-roasted baby parsnips, Jerusalem artichokes and chestnut mushrooms. Preheat the oven to 180°C/Gas Mark 4. Put the parsnips, Jerusalem artichokes, mushrooms and thyme in a large roasting tray with the rapeseed oil, season generously with salt and pepper, and toss to mix. Cut the butter into small pieces and scatter over the vegetables and then drizzle over the honey. Roast in the oven for 15–20 minutes or until the parsnips and artichokes are cooked and tender. Keep warm until you are ready to serve.

Meanwhile, cook the croquettes. You can either deep-fry them or you can bake them in the oven for a healthier option. To deep-fry, heat some sunflower oil in an electric deep-fat fryer or in a deep frying pan to a temperature of 160°C (or until a small piece of bread browns within 20 seconds in the hot oil). Once the oil is hot enough, deep-fry the croquettes for 8–10 minutes or until golden brown and hot all the way through. Remove the croquettes using a slotted spoon and drain on kitchen paper.

Alternatively, preheat the oven to 180°C/Gas Mark 4 and line a baking tray with non-stick baking paper. Place the chilled croquettes on the prepared baking tray and bake in the oven for 15–20 minutes or until hot all the way through and golden brown.

Keep the croquettes warm whilst cooking the black cabbage. To crisp up the crackling, place the leftover crackling on a lined baking tray in the oven for the last 5 minutes of the cooking time of the croquettes.

Finally, to cook the black cabbage, cook the cabbage in a large saucepan of boiling salted water for 3–4 minutes or until tender and cooked but not overcooked. It should be cooked a bit more than al dente, because if it is undercooked, black cabbage can be tough and quite leathery in texture. Drain the cooked cabbage, season with salt and pepper and toss with a drizzle of rapeseed oil.

To serve, divide the honey-roasted vegetables and cooked black cabbage between 4 serving plates. Place one croquette on each plate, divide the crackling between the plates and then serve.

Serves 4 as a main course

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Apple and Walnut Pie, Cinnamon Ice Cream

Apple and Walnut Pie, Cinnamon Ice Cream

For the cinnamon ice cream

For the apple and walnut pie

First, make the ice cream. Rinse a saucepan with cold water, then pour the milk and cream into the pan, add the ground cinnamon and cinnamon sticks and bring to the boil over a low heat. Once boiling, remove the pan from the heat and leave the milk to infuse for 10 minutes, then remove and discard the cinnamon sticks.

In a bowl, whisk the egg yolks and caster sugar together, then add a ladleful of the warm milk and stir until combined. Pour the egg mixture into the remaining warm milk in the pan, return to a low heat and stir continuously for 8–10 minutes or until the mixture has thickened enough to coat the back of the wooden spoon; do not allow the mixture to boil, otherwise it may curdle. Remove from the heat, then pass the mixture through a fine sieve into a bowl and leave to cool.

Pour the cold mixture into an ice-cream maker and churn until frozen (following the manufacturer’s instructions for your particular model). Alternatively, pour the cold mixture into a shallow, freezer proof container, cover with a lid and freeze until firm, whisking the mixture 3 or 4 times during freezing (every hour or so) to break down the ice crystals and ensure an even-textured result. Keep the ice cream frozen until needed. The ice cream can be made up to 1 week in advance and kept in the freezer. Allow the ice cream to soften slightly at room temperature or in the fridge before serving.

Next, prepare the filling for the pie. Put the sultanas in a small bowl, pour over the brandy and leave to soak for about 10 minutes. Place the 100g butter in a medium saucepan over a high heat, then once melted and sizzling, add the diced apples, stir to mix and cook for about 5 minutes or until the apples start to take on colour. Add the caster sugar, salt and brandy-soaked sultanas, then reduce the heat to medium and cook for about 10 minutes or until the apples are cooked and softened, stirring regularly. Remove the pan from the heat, then stir in the ground almonds, breadcrumbs and walnuts. Leave the mixture to cool completely before making the pie (it is also best if you can chill the cooked apple mixture before using it, if you have time).

Once the apple mixture is cold (and preferably chilled), preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with non-stick baking paper.

Lay one sheet of filo on a clean work surface and brush with melted butter, then place another sheet of filo on top and brush with melted butter. Repeat this process until all the filo sheets are stacked on top of each other. Spoon the chilled apple mixture along one long edge of the filo pastry stack, then roll up the filo (like a long, thick cigar or Swiss roll), enclosing the filling, but leaving the ends open. Place the filo roll on the prepared baking sheet and bake in the oven for about 25 minutes or until the pastry is cooked, crisp and golden brown.

Remove from the oven, transfer the pie to a wire rack and leave to cool for about 20 minutes. Heavily dust the filo pie with icing sugar and then cut the pie widthways into 6 even slices. Serve warm with the cinnamon ice cream (store any leftover ice cream in the freezer for up to 1 week).

Serves 6

 

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Pear, Binham Blue and Walnut Tart

Pear, Binham Blue and Walnut Tart

First, make the thick béchamel sauce. Put the milk, onion and cloves into a small saucepan and bring to the boil over a low heat. Once the milk is hot, remove it from the heat, leave it to infuse for 5 minutes, then strain through a sieve and discard the flavourings.

While the milk is heating, melt the butter in a separate saucepan over a medium heat, then stir in the flour with a little salt and pepper. Stir until the flour combines with the butter to form a ‘roux’, then slowly add one third of the warm infused milk, whisking well. Add another third of the milk and whisk well until smooth, then add the last bit of milk and cook over a low heat for 5 minutes, stirring continuously until thickened and smooth. Remove the pan from the heat and stir in 60g of the blue cheese, then transfer the sauce to a small container and leave to cool while you roll out the pastry.

Preheat the oven to 200°C/Gas Mark 6. Line a baking sheet with non-stick baking paper.

Roll out the pastry on a lightly floured work surface to 4–5mm thickness and cut out 6 discs, each about 12cm in diameter. Place them on the prepared baking sheet. Divide the thick béchamel sauce evenly between the 6 pastry discs, spreading it over the pastry, but leaving a 1cm border around the edge.

Peel 3 of the pears, then cut them in half, remove the cores and then cut each half into 3 wedges. Place 3 pear wedges on top of each tart and scatter over half of the walnuts. Bake the tarts in the oven for 22–25 minutes or until well-risen and golden brown and the pastry is cooked and crisp.

Remove from the oven, transfer to a wire rack and let the tarts cool and rest for 10 minutes, then transfer them to serving plates. Cut the remaining pear (leave the skin on) into quarters, remove the core and then use a mandolin or sharp knife to finely shave the pear into thin slices. Dress the watercress in classic vinaigrette. Garnish each tart with the dressed watercress, shavings of pear and the remaining crumbled blue cheese, then sprinkle over the remaining walnuts and serve.

Serves 6 as a starter

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The British Larder: A Cookbook For All Seasons

The British Larder: A Cookbook For All Seasons

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Wild Plum and Hazelnut Crumble, Vanilla Custard

Wild Plum and Hazelnut Crumble, Vanilla Custard

For the oat and hazelnut crumble

For the wild plum filling

For the vanilla custard

First, prepare the oat and hazelnut crumble. Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with non-stick baking paper. Place the flour, brown sugar, salt, cinnamon and butter in a mixing bowl, then use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the oats and chopped hazelnuts, then transfer the crumble mixture to the prepared baking tray and spread it out evenly. Bake in the oven for about 20 minutes or until light golden and semi-crisp, stirring it once during cooking.

Remove from the oven and leave the mixture to cool on the baking tray for about 1 hour. Bits of the crumble will have stuck together, almost like flapjacks, so break these up into crumb-size pieces using your fingers. Once cold, the crumble mixture can be transferred to an airtight container and kept in the fridge for up to 1 week (it will lose a little of its crispness during storage, but once it is baked for the second time, it will crisp up again and be perfect).

For the wild plum filling, preheat the oven to 180°C/Gas Mark 4. Place all the ingredients for the filling in a large mixing bowl and mix them together using your hands. Select your ovenproof serving dish or dishes – use either one large oven-to-table dish or 6 individual dishes (I often use cast iron skillets to make individual crumbles, each skillet measures about 12cm diameter by 3.5cm high). Spoon the fruit mixture into the dish or dishes and then bake in the oven for 15 minutes or until the mixture has thickened and the fruit has collapsed.

Remove from the oven. Cover the fruit mixture with the crumble mixture crumbs, then return to the oven and bake for a further 10–12 minutes or until the crumble topping has crisped up and turned golden brown.

While the crumble is baking, make the custard. I usually use my Thermomix for making custard, but from time to time, I also revert back to the conventional method. Either way works perfectly (see Cook’s Tip for the Thermomix method). Rinse a medium saucepan with cold water, then put the milk, cream and vanilla seeds in the pan and cook gently over a low heat until the milk starts to boil.

While the milk mixture is heating, lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Add a ladleful of the hot milk to the egg mixture and whisk in, then pour the egg mixture into the remaining hot milk in the pan, stirring. Cook over a low heat, stirring continuously, for 7–8 minutes or until the mixture cooks and thickens enough to coat the back of the wooden spoon. Do not allow to boil or the custard may curdle. Remove from the heat and pour the custard into a serving jug. Serve warm with the hot baked crumble.

Serves 6

Cook’s Tip

To make the egg custard using the Thermomix method, place all the ingredients for the custard in the Thermomix jug. Blend for 30 seconds on speed 8, then insert the butterfly whisk and set the timer for 12 minutes at 80°C on speed 4. Check if the custard is cooked, looking for the characteristics as described in the main recipe above; if it's not quite cooked enough, cook for a further 3 minutes at 80°C on speed 4. Pour the custard into a serving jug and serve with the hot baked crumble.

 

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Crab Beignets with Fiery Apple Chutney

Crab Beignets with Fiery Apple Chutney

For the fiery apple chutney

For the crab beignets

First, prepare the chutney. Put the onions, ginger, garlic and lemongrass in a blender and blend to form a fine purée. Transfer the purée to a saucepan and add the sugar, white wine vinegar, mustard seeds, bay leaf, cinnamon stick, chilli oil and salt and pepper. Bring to a simmer over a medium heat, then simmer for about 10 minutes or until slightly thickened. Add the diced apples, orange zest and juice and lemon zest and juice and bring back to a simmer, then simmer over a low heat for 20–25 minutes or until the mixture is thickened and the apples are softened.

Remove from the heat, transfer the chutney to a clean container or sterilised jar, cover and leave to cool. Once cool, keep refrigerated until needed. The chutney will keep in the fridge for up to 1 week. Remove and discard the bay leaf and cinnamon stick before serving.

Prepare the choux pastry for the crab beignets. Put the butter, water and pinch of salt in a saucepan and cook over a medium heat until the butter has melted, then bring to a gentle simmer for 5 minutes. Tip in the flour and beat to mix with a wooden spoon, until the mixture is smooth and comes away from the sides of the pan to form a ball of dough. Remove from the heat, then gradually beat in the eggs, until the mixture becomes silky, shiny and smooth. The choux pastry is now ready to be transferred to a clean container, then covered and kept chilled until needed. The unbaked choux pastry will keep in an airtight container in the fridge for up to 3 days.

When you are ready to cook the beignets, mix the crabmeat, spring onions and chopped herbs into the choux pastry. Heat some sunflower oil in an electric deep-fat fryer or in a deep frying pan to a temperature of 160°C (or until a small piece of bread browns within 20 seconds in the hot oil). Once the oil is hot enough, place tablespoonfuls of the choux pastry into the hot oil and deep-fry for 5–6 minutes or until cooked, crisp and golden brown – you will need to deep-fry the beignets in three batches. Using a slotted spoon, remove and drain the cooked beignets on kitchen paper, then keep warm while you cook the remainder.

Serve the crab beignets with the fiery apple chutney and some mixed salad leaves dressed with classic vinaigrette.

Serves 8 as a starter or serves 4 as a light lunch

Cook’s Tips

To make the choux pastry using the Thermomix method, place the butter, water and pinch of salt in the Thermomix bowl, then set the timer for 5 minutes at 100°C on speed 1. Add the flour and blend on speed 8 for 1 minute, then remove the lid and leave to rest for 10 minutes. Secure the lid and blend the mixture on speed 3 while gradually adding the eggs, blending until all the eggs are incorporated, then increase the speed to 10 and blend for 1 minute. The choux pastry is now ready to use, so please follow the flavouring and cooking instructions given above and complete the recipe as directed.

Any leftover chutney is perfect served with cooked ham, a boiled egg and some crusty bread for a tasty snack.

 

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Choux Buns Filled with Cinnamon-baked Damsons and Vanilla Cream

Choux Buns Filled with Cinnamon-baked Damsons and Vanilla Cream

For the cinnamon-baked damsons

For the choux buns

For the vanilla cream

First, prepare the cinnamon-baked damsons. Preheat the oven to 200°C/Gas Mark 6 and line a deep roasting tray with non-stick baking paper. Place the damsons, brown sugar and cinnamon in the lined tray, stir to mix and then roast in the oven for 20–30 minutes or until the mixture has a jam-like consistency and is slightly thickened, stirring once. Remove from the oven and leave to cool in the tray for 30 minutes, then transfer to an airtight container and keep refrigerated until needed. This mixture can be made up to 1 week in advance; store in the airtight container in the fridge (see Cook’s Tips).

For the choux buns, put the butter, 300ml water and 1 teaspoon caster sugar in a saucepan and cook over a medium heat until the butter has melted, then bring to a gentle simmer for 5 minutes. Tip in the flour and beat to mix with a wooden spoon, until the mixture is smooth and comes away from the sides of the pan to form a ball of dough. Remove from the heat, then gradually beat in the eggs, until the mixture becomes silky, shiny and smooth. The choux pastry is now ready to be transferred to a piping bag fitted with a 3–4mm star nozzle.

Preheat the oven to 220°C/Gas Mark 7. Line a large baking sheet with non-stick baking paper. Place a shallow roasting tin in the base of the oven and pour in some water (to create steam during baking). Pipe 8cm wide rounds of the choux pastry onto the prepared baking sheet, leaving gaps between each one. Place in the oven, close the door quickly and bake for 5 minutes, then reduce the oven temperature to 180°C/Gas Mark 4 and continue baking for a further 25–30 minutes or until the buns are cooked, golden and crisp. Remove from the oven, transfer to a wire rack and cut a small slit in the side of each bun (to allow any steam to escape), then leave to cool completely. Once cool, cut the choux buns in half widthways.

Put the remaining 100ml water in a small saucepan with the remaining 120g caster sugar and cook gently, stirring to dissolve the sugar, then bring to a rapid boil over a high heat and cook until the mixture forms a golden brown caramel. Remove from the heat and leave to cool for about 2 minutes. Carefully pour some caramel over the top of each choux bun (if you dare, pull or spin the caramel on top of each bun) and then immediately sprinkle over the flaked almonds. Leave to cool completely.

Prepare the vanilla cream. Put the cream, icing sugar and vanilla seeds in a medium mixing bowl and whip together to form firm peaks. Transfer the mixture to a piping bag fitted with a star nozzle. Fill each bun (sandwiching 2 halves together) with vanilla cream and then spoon over the cold cinnamon-baked damsons. Serve.

Makes 12

Cook’s Tips

Any leftover cooked damson mixture can be served with rice or semolina pudding, or serve it with crushed meringues and whipped cream for a quick and delicious dessert.

To make the choux pastry using the Thermomix method, place the butter, 300ml water and 1 teaspoon sugar in the Thermomix bowl, then set the timer for 8 minutes at 100°C on speed 1. Add the flour and blend on speed 8 for 1 minute, then remove the lid and leave to rest for 10 minutes. Secure the lid and blend the mixture on speed 3 while gradually adding the eggs, blending until all the eggs are incorporated, then increase the speed to 10 and blend for 1 minute. The choux pastry is now ready to use, so please follow the piping and baking instructions given above and complete the recipe as directed.

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Carrot Cake, Cream Cheese Sorbet

Carrot Cake, Cream Cheese Sorbet

For the cream cheese sorbet

For the carrot cake

For the candied carrots

First, prepare the sorbet. Put the caster sugar, water, lemon juice and glucose in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Remove from the heat, pour the syrup into a heatproof mixing bowl and leave to cool for 10 minutes, then whisk in the cream cheese. Cover and chill in the fridge for 30 minutes, then pour the chilled mixture into an ice-cream maker and churn until frozen (following the manufacturer’s instructions for your particular model). Alternatively, pour the chilled mixture into a shallow, freezer proof container, cover with a lid and freeze until firm, whisking the mixture 3 or 4 times during freezing (every hour or so) to break down the ice crystals and ensure an even-textured result.

Allow the sorbet to soften slightly at room temperature or in the fridge before serving (see Cook’s Notes).

Next, make the carrot cake. Preheat the oven to 160°C/Gas Mark 3 and grease and line a 24–25cm springform cake tin. Put the cider and sultanas in a small saucepan and cook over a medium heat for 5 minutes, then remove from the heat and set aside for 10 minutes to allow the sultanas to soften. In a small bowl or jug, whisk the rapeseed oil and eggs together.

Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl, then stir in the brown sugar, walnuts, pumpkin seeds and grated apples and carrots. Add the oil and egg mixture and the soaked sultanas and cider to the flour mixture and stir together lightly with a wooden spoon until combined. Transfer the mixture to the prepared tin and level the surface.

Bake in the oven for about 1 hour or until risen and deep golden brown and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave the cake to cool in the tin for 10 minutes, then carefully turn it out on to a wire rack and leave to cool completely (see Cook’s Notes).

Meanwhile, make the candied carrots. Put the caster sugar and water into a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer gently for about 7 minutes or until the mixture becomes a slightly thickened syrup. Add the lemon zest and juice and grated carrots and simmer for a further 1 minute. Remove from the heat and leave to cool (see Cook’s Notes).

Dust the cold cake with icing sugar, if you like, then serve it in slices with the candied carrots drizzled over and a scoop of the cream cheese sorbet alongside.

Cook’s Notes

Transfer any leftover sorbet to an airtight, freezer proof container and store in the freezer. Use within 1 week.

The carrot cake will keep in an airtight container in a cool, dry cupboard for up to 3 days. This cake also freezes well – wrap the cold cake in a double layer of foil or cling film and freeze for up to 3 months. Defrost at room temperature overnight before serving.

The candied carrots will keep in an airtight container in the fridge for up to 3 days.

Serves 8–10

 

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Strawberry Jam Drops

Strawberry Jam Drops

Put the butter, the 100g sugar and the vanilla seeds in a bowl and cream together until pale and fluffy. Beat in the egg until well blended. Sift the flour over the creamed mixture, then fold it in until well combined – the dough will be very soft at this stage. Transfer the dough to a piece of cling film, wrap it in the cling film, then refrigerate for about 3 hours or until the dough has firmed up but is still pliable (see Cook’s Note).

Preheat the oven to 180°C/Gas Mark 4. Grease and line a large baking tray with non-stick baking paper and set aside. Roll the dough into walnut-sized balls, then place them on the prepared baking tray, leaving space between each one. Flatten each ball of dough slightly, then use your thumb dipped in flour to make a well in the centre of each one, deep enough to hold the jam. Spoon a teaspoon of jam into each hole.

Bake the biscuits in the oven for about 15 minutes or until cooked and golden brown. Remove from the oven and immediately sprinkle over the remaining 1 tablespoon caster sugar, leave the biscuits to cool slightly on the baking tray, then transfer them to a wire rack and leave to cool completely. Store the cooled biscuits in an airtight container in a cool, dry cupboard for up to 1 week.

Cook’s Note

The biscuit dough can be made up to 3 days in advance. Make and wrap the dough as directed, then keep it in the fridge for up to 3 days, before shaping and baking it as directed.

Makes 12–15 biscuits

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Baked Plaice with Pernod and Tomatoes

Baked Plaice with Pernod and Tomatoes

Preheat the oven to 200°C/Gas Mark 6. Cook the new potatoes in a pan of boiling salted water for about 15 minutes or until tender. Drain well, then cut into even thick slices. Set aside.

Melt the butter in a large, non-stick frying pan. Season the fish with salt and pepper and add to the pan, then cook for about 5 minutes or until golden brown on one side only. Remove to a plate.

Return the pan to the heat, add the potatoes, courgettes and tomatoes and sauté for 3 minutes, then remove from the heat and season lightly with salt and pepper.

Place a large piece of non-stick baking paper on a baking tray and spoon the vegetables on to the paper in an even layer (leaving a decent border of uncovered paper all around the edge). Scatter over the oregano, place both of the fish, browned-side up, on top of the vegetables, then drizzle over the Pernod, fish stock and rapeseed oil. Fold the paper over the fish and vegetables and seal, enclosing everything in the paper parcel, then bake in the oven for about 10 minutes or until the fish is cooked and the flesh flakes easily. Remove from the oven and leave to rest for 2 minutes.

Carefully undo the parcel and divide the vegetables between 2 serving plates, then place 1 fish on to each plate and drizzle over the cooking juices. Serve immediately with a fresh garden or mixed leaf salad.

Serves 2 as a main course

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Gooseberry and Stem Ginger Ice Cream

Gooseberry and Stem Ginger Ice Cream

Measure the cream and milk into a medium saucepan and over low heat bring the mixture to just before boiling point.

In a medium mixing bowl whisk the yolks and sugar till creamy, add one ladle of the hot milk to the egg mix, blend and return the egg mix to the warm milk.

Over low heat whilst stirring continuously cook the egg custard until thickened but do not allow it to boil, this should take about 10 minutes.

Once thickened remove the pan from the heat and stir in the pureed fresh gooseberries and diced stem ginger.

In a ice cream machine churn the ice cream accordingly to manufactures instructions, transfer eh ice cream to the freezer and use when needed.

It will remain easy to scoop for up to three days and there after the ice cream might set fairly hard.

Thermomix Method:
Place the whole gooseberries in the TM jug, blend till smooth on speed 10 for 1 minute, add the rest of the ingredients apart from the stem ginger. Set the timer to 15 minutes, 70 degrees C speed 4 with the butterfly paddle inserted. Once cooked pour into ice cube trays and freeze for 12 hours. Pop the frozen ice cream cubes in a chilled Thermomix jug, pulse 4 times to break the cubes down, then insert the butterfly whisk and whip for 1minute and 30 seconds add the diced stem ginger whilst whipping. Return to the freezer till needed.

Makes about 1 liter ice cream

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Raspberry Frangipane Tart, Honey and Raspberry Ice Cream

Raspberry Frangipane Tart, Honey and Raspberry Ice Cream

For the Raspberry and Honey Ice Cream

For the Raspberry Frangipane Tart

For the Honey Syrup Glaze

First prepare the ice cream. In a medium saucepan over medium heat bring the cream and milk to just before boiling point. In a separate bowl whisk the yolks, sugar and honey till smooth and add one ladle of warm cream to the egg mix, stir and add the egg mix to the warm cream, return the pan to low heat and stirring continuously cook the ice cream base out for about 8 - 10 minutes, till the mix has thickened and the eggs are cooked but not boiled. Cool the ice cream mix and use an ice cream maker to churn the ice cream following the manufacturer's guidelines. While the ice-cream is churning crush the fresh raspberries using a fork, keep chilled till needed. Once the ice cream is churned scoop the ice-cream into a freeze stable container and stir in the crushed raspberries, freeze for a minimum of three hours before serving.

Prepare the tart cases. Roll the pastry to about 2 -3mm thickness and line 12 individual tart cases measuring 10cm in diameter and 5cm high. Trim the excess pastry off and divide the jam between the 12 moulds, refrigerate to rest for 30 minutes.

While the pastry cases are resting prepare the frangipane mixture. Cream the butter and sugar till pale and fluffy, then add the eggs one at a time, add the almond extract and mix well. Fold the flour, salt and ground almonds in to the butter mix.

Divide the frangipani mix between the tart cases and divide the raspberries between the tarts by placing them on top of the frangipane mixture. Refrigerate for 30 minutes before baking.

Pre-heat the oven to 170° and bake the tarts for 20- 22 minutes.

While the tarts are baking prepare the syrup. In a small saucepan over medium heat dissolving the sugar and honey in the water bring the syrup to a gentle simmer for 8 minutes till reduced by half and slightly thickened, add the lemon juice and keep warm.

Once baked let the tarts cool for 5 minutes, pour the glaze over the warm tarts and garnish with flaked toasted almonds.

Remove the tarts from the moulds and serve warm with a scoop of the raspberry and honey ice cream.

Serves 12

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Suffolk Grown Broccoli Soup, Toasted Almonds and Hawkstone Cheese Biscuits

Suffolk Grown Broccoli Soup, Toasted Almonds and Hawkstone Cheese Biscuits

For the Broccoli Soup

 For the Hawkstone Cheese Biscuits

First make the biscuit mix. Rub the butter into the flour, cayenne pepper and mustard powder using your fingertips until it represents coarse breadcrumbs. Add the grated cheese and season to taste, mix until the dough comes together into a firm dough.

Roll the dough into a 3 cm wide sausage and wrap it in clingfilm, refrigerate for 3 hours.

Preheat the oven to 180°C and line a baking tray with parchment paper. Remove the clingfilm from the dough and cut the dough into 2mm thick slices, place them on the lined baking tray with 5 cm gap between each. Bake the biscuits in the preheated oven for 8 minutes until cooked and golden brown, cool the biscuits on a cooling rack and keep in an air tight container until needed. (Keep for up to one week)

Prepare the soup. In a large saucepan over medium heat add the rapeseed oil and sauté the shallots, leek, garlic and potato with seasoning for 8 minutes until it starts to take on a bit of colour. De-glaze the pan with the wine and cook until the wine has completely evaporated, add the stock, cover the pan with a lid and over medium heat bring the soup to a gentle simmer for 12 minutes until the potato is softened and the soup slightly thickened.

Add the broccoli and cream and bring the soup back to the simmer for 6 minutes, blend until smooth and adjust the seasoning if needed.

Serve the hot soup with a few cooked broccoli florets and toasted flaked almonds and the Hawkstone cheese biscuits.

Serves 8

 

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Gooseberry Curd Pavlova

Gooseberry Curd Pavlova

Meringue Nests

Gooseberry Compôte

Gooseberry Curd

Gooseberry Cream

First prepare the meringue nests: preheat the oven to 110°C and line two baking trays with non-stick baking paper.

Place the egg whites, sugar, vinegar and the salt in a large saucepan. Put on a clean pair of disposable gloves to cover your hands. Place the saucepan over a very low heat to gently heat the egg whites and dissolve the sugar. Put one of your hands into the egg white and sugar mixture and stir it continuously to help dissolve the sugar. By using your hand, you can control the heat, as you do not want to heat the mixture above 37°C (blood temperature). Once the mixture has reached 37°C (this will take about 5 minutes), remove the pan from the heat and continue stirring with your hand for another minute.

Transfer the mixture to an electric stand mixer fitted with a balloon whisk and whisk for 6–8 minutes or until the mixture becomes very thick and glossy. Transfer the meringue mixture to a piping bag fitted with a medium plain nozzle, then pipe eight meringue nests (each about 5cm rounds) on to the prepared baking trays, spacing them well apart.

Bake the meringue nests in the oven for about 1.5 hours or until they are dry. Check that they are cooked by touching their outsides – if they are firm on the outside but are still slightly gooey in the centre they are done. Remove from the oven, then carefully peel the meringues off the paper and transfer to a wire rack to cool completely. Store the meringues nests in an airtight container in a cool, dry cupboard and use within 1 week.

Make the gooseberry compôte. Put the sugar, elderflower liqueur and vanilla seeds in a saucepan and cook over a low heat, stirring until the sugar has dissolved, then increase the heat, bring to the boil and boil for 5 minutes. Add the gooseberries and then cook rapidly, uncovered, for 5–8 minutes or until the first berries start to burst. Remove from the heat, transfer the compôte to a bowl and leave to cool completely, then cover and chill until needed.

For the gooseberry curd, weigh 400g of the gooseberry compôte into a blender and blend until smooth (set the remaining compôte aside). Add the lemon juice, whole eggs and egg yolks and blend together, then pass the mixture through a sieve and transfer to a heatproof mixing bowl. Place the bowl over a pan of simmering water (making sure that the bottom of the bowl does not come into contact with the simmering water underneath) and heat gently, stirring continuously with a wooden spoon, until the mixture starts to thicken, then continue to cook gently for a further 10–12 minutes or until the gooseberry curd thickens enough to coat the back of the spoon; do not allow the mixture to boil or it will curdle.

Remove the pan from the heat (but leave the bowl set over the pan) and gradually but quickly whisk the cold butter into the gooseberry curd, a few pieces at a time, until the butter is completely melted and incorporated – by this stage you should have a rich, creamy and glossy gooseberry curd. Pour the warm curd into a clean bowl, place a piece of cling film directly on the surface to prevent a skin forming, cool and then refrigerate for up to 3 days. If you are making the gooseberry curd to serve another time, pour the warm curd into hot sterilized jars (the gooseberry curd will make about 3 x 200g jars). Cover with wax discs (wax-side down) and seal. When cold, label, then store in the fridge and use within 2–3 weeks. Once opened, keep in the fridge and use within 3 days.

Using a thermomix: weigh 400g of the gooseberry compôte into the thermomix bowl, blend on speed 10 and scrape the sides down. Set the timer to 5 minutes, 100°C speed 10. Insert the butterfly whisk and add the eggs and lemon juice, set the timer for a further 10 minutes at 90°C , speed 4. After 6 minutes of the cooking time drop the cold chopped butter into the mixture, a few pieces at a time.

Pour the warm curd into a clean bowl, place a piece of cling film directly on the surface to prevent a skin forming, cool and then refrigerate for up to 3 days. If you are making the gooseberry curd to serve another time, pour the warm curd into hot sterilized jars (the gooseberry curd will make about 3 x 200g jars). Cover with wax discs (wax-side down) and seal. When cold, label, then store in the fridge and use within 2–3 weeks. Once opened, keep in the fridge and use within 3 days.

For the gooseberry cream whip the cream and cold curd until soft peaks.

To serve: place one meringue nest in the centre of each serving plate, fill half with curd and the other half with the gooseberry cream, spoon gooseberry compote on top and serve immediately.

Serves 8

 

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Blackcurrant and Coconut Financier with Blackcurrant Mousse

Blackcurrant and Coconut Financier with Blackcurrant Mousse

For the blackcurrant and coconut financiers

For the blackcurrant mousse

For the poached blackcurrants

First, prepare the blackcurrant and coconut financiers mixture. To make the beurre noisette, melt the butter in a small saucepan over a medium heat, swirling it around the pan to melt it evenly. Once the butter has melted, keep the pan over the heat until the milk solids in the butter start to turn brown, stirring to prevent it from browning too quickly. Continue to keep the pan over the heat until the butter turns a deep golden brown colour, being careful not to let it turn black. Once the ‘burnt butter’ is ready (it will smell quite nutty at this stage), remove from the heat, then pass it through a fine sieve and set aside to cool for 10 minutes.

While the butter is cooling, grind the desiccated coconut in a blender until it forms a fine powder, then mix it with the flour. Whisk the egg whites and sugar together in a bowl until the mixture forms soft peaks. Stir the cooled butter into the coconut and flour mixture, then fold in the meringue mixture until well combined. Cover and refrigerate overnight.

Next, make the blackcurrant mousse. Soak the gelatine in cold water until it has softened. Put the blackcurrants, 50g of the sugar and 20ml of the water in a small saucepan and cook gently, stirring to dissolve the sugar, then bring to a simmer and cook for about 10 minutes or until the fruit is completely soft and the blackcurrants have burst. Remove from the heat. Squeeze the gelatine gently to remove the excess water, then add the gelatine to the hot blackcurrant mixture and stir until dissolved. Carefully transfer the mixture to a blender and blend until smooth, then pass the purée through a fine sieve into a bowl. Stir in the crème de cassis and leave to cool.

Put the egg yolks and the remaining 25g sugar and 20ml water into a heatproof mixing bowl and place the bowl over a pan of simmering water. Using a balloon whisk or an electric hand-held whisk, whisk together until pale, thick and creamy – when you lift the whisk it should leave a visible trail on the surface (this is called the thick ribbon stage or sabayon). Remove from the heat, remove the bowl from the pan and then whisk in the cooled blackcurrant purée. Leave to cool for 10 minutes.

In a separate bowl, whip the cream until it forms soft peaks. Fold the whipped cream into the blackcurrant/sabayon mixture until combined, then transfer the mixture to a shallow plastic container, cover and refrigerate overnight to allow the mixture to set.

Meanwhile, poach the blackcurrants. Put the sugar, water, lemon zest and juice and the tarragon in a small saucepan and heat gently, stirring to dissolve the sugar, then bring to a simmer and simmer for 2 minutes. Remove the pan from the heat and stir in the blackcurrants. Transfer the mixture to a bowl and leave to cool, then cover and refrigerate until needed. Remove the tarragon sprigs before serving

The following day, bake the financiers. Preheat the oven to 190°C/Gas Mark 5. Grease eight 175ml (7.5cm diameter) metal moulds with butter and dust with caster sugar. Divide the chilled financiers mixture evenly between the prepared moulds and level the surface, then divide the blackcurrants between the moulds, pushing them down into the mixture. Place the filled moulds on a baking tray, then bake in the oven for about 12 minutes or until cooked and the edges are golden brown and crisp (a fine skewer inserted into the centre of each one should come out clean). Remove from the oven and dust the tops with caster sugar, then turn them out on to a wire rack and dust with more caster sugar. Leave the baked financiers to cool slightly before serving them warm.

To serve, for each serving, place a warm financier on a serving plate, place a quenelle (or spoonful) of the blackcurrant mousse on top or alongside, then spoon the poached blackcurrants around. Decorate with fresh coconut shavings, if you like, and tarragon sprigs. Serve immediately.

Cook’s Notes

The fresh coconut decoration in this recipe is completely optional, but if you have bought a coconut and are not quite sure how to prepare one, then follow these instructions. The first task is to remove the water from inside the coconut. To do this you need to find a friendly persuader, such as a small hammer and a screwdriver (clean both well before use). Place the coconut on a hard, flat, non-slip surface. There are 3 holes or ‘eyes’ at the top of the coconut, 1 of which will be softer than the others. Find the soft ‘eye’ of the coconut, then use the screwdriver and hammer to make a hole through this ‘eye’ and drain the coconut water out into a bowl, shaking the coconut to remove it all. Once the water is out, then use the hammer to bang the coconut a couple of times until the hard outside shell cracks. Open the coconut, place the pieces on a baking tray and place in a preheated oven at 120°C/Gas Mark ½ for 10 minutes. Remove from the oven and then use a blunt knife to loosen the coconut from the hard shell. Discard the shell and the fresh coconut is now ready to be used.

The fresh coconut can be stored in an airtight container in the fridge for up to 2–3 days or it can be frozen for up to 3 months (defrost in the fridge overnight before use). Use the leftover fresh coconut in smoothies (blended with other fresh or frozen fruits and yogurt to make a refreshing drink), or use it to make a coconut sambal to serve with a Thai or Sri Lankan curry.

Either drink the coconut water as it is or use it in smoothies or when making curries. The coconut water can be stored in an airtight container in the fridge for up to 3 days.

Serves 8

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Salad of Lobster, Fennel and Beetroot with Savoury Blackcurrants

Salad of Lobster, Fennel and Beetroot with Savoury Blackcurrants

For the lobster

For the salad

For the crushed peas with tarragon

To garnish

Prepare the lobster. First, kill the lobsters humanely, then cook them to obtain the meat. Bring a large pan of water to a rapid boil. Put a sharp knife through the head of each lobster to ensure they are killed humanely. Remove and reserve the tails and claws, and reserve the heads, if you like – they can be used to make a bisque (keep the heads refrigerated and use within 3 days).

Cook the tails first in the pan of boiling water for about 5 minutes or until they are cooked and have turned red, then drain, refresh in iced water and drain again. Next, cook the claws in the same pan of boiling water for at least 7 minutes (cooking time will depend on the size of the claws) or until they too are cooked and have turned red, then drain, refresh in iced water and drain again. Remove the meat from the tails and claws (reserve the shells to make a bisque, if you like – keep them refrigerated and use within 3 days). Keep the lobster tails whole, but trim off any raggedy bits to tidy them up, then finely chop these trimmings for the croquettes. Finely chop half of the claw meat and reserve this for the croquettes too. Place the whole shelled tails and the remaining claw meat in a plastic container or white plastic tray, drizzle over the olive oil and top with the tarragon sprigs, then cover and refrigerate until needed.

Make the croquettes. Put one-third of the trout into a blender, add the egg white and blend together until smooth, then add the cream and salt and pepper and blend to combine. Transfer the mixture to a bowl. Finely chop the remaining trout, then add it to the blended trout mixture, along with the reserved finely chopped lobster meat and the chopped tarragon. Mix well, then adjust the seasoning to taste. Divide the trout mixture into 8 equal portions (approx 50g each) and roll each one into a ball, then place on a plate, cover and chill in the fridge.

Use a vegetable slicer to make the potato ‘spaghetti’ (please refer to my Confit Salmon recipe for an image and details of how to do this), then mix the potato ‘spaghetti’ with the clarified butter and salt and pepper. Wrap some potato ‘spaghetti’ around each trout ball, place on a plate and refrigerate until needed.

Meanwhile, cook the beetroots for the salad. Preheat the oven to 160°C/Gas Mark 3. Remove and discard the top leaves from the beetroots and wash the beetroots. Place the baby beet in a single layer in a roasting tin and drizzle with 50ml of the olive oil, then season with salt and pepper. Bake in the oven for about 1¼ hours or until cooked and tender. Remove from the oven and set aside to cool for 1 hour, then peel the beetroots and pour any liquid that might be left in the tin into a bowl. Add the cooked beetroots to the cooking liquid in the bowl, then add the blackcurrants, red wine vinegar, fennel seeds, 50ml of the remaining olive oil and salt and pepper to taste. Toss gently to mix, then set aside until you are ready to serve.

Next, cook the baby fennel. Cook the fennel in a pan of boiling salted water for about 6 minutes or until just tender. Drain, refresh in iced water, then drain again and pat dry on kitchen paper. Put the fennel in a bowl with the remaining 50ml olive oil and salt and pepper to taste and toss gently to mix. Cover and refrigerate, then remove from the fridge 10 minutes or so before you are ready to serve.

Prepare the crushed peas. Blanch the peas in a pan of boiling salted water for about 2 minutes or until just tender, then drain, refresh in iced water and drain again. Put the peas into a bowl, add the olive oil, tarragon, lime zest and juice and salt and pepper and crush the peas using a fork, mixing the peas with the other ingredients. Set aside until you are ready to serve.

Meanwhile, cook the croquettes. Heat some sunflower oil in an electric deep-fat fryer or in a deep frying pan to a temperature of 160°C (or until a small piece of bread browns within 20 seconds in the hot oil). Once the oil is hot enough and you are ready to serve, deep-fry the croquettes in the hot oil for 5–6 minutes or until golden and crisp all over (you will need to cook the croquettes in two batches). Using a slotted spoon, remove and drain the croquettes on kitchen paper, season with salt and keep hot.

To serve, thickly slice the cooked lobster meat and season with salt and pepper. Arrange the beetroot and blackcurrant salad, the fennel, crushed peas and sliced lobster meat off-centre on one side of each serving plate, then garnish with the lime segments, pea shoots and caviar, if you like. Drizzle over the beetroot pickling liquid, then place the croquettes off-centre on the other side of the plates and serve immediately.

Serves 8 as a starter or 4 as a main

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Strawberry Jelly, Ice Cream and Shortbread

Strawberry Jelly, Ice Cream and Shortbread

For the Strawberry Jelly

Wash, hull and cut the strawberries in ¼ 's. Place the strawberries with the rest of the ingredients (except the gelatine) in a bowl over a pan of boiling water, do not let the bowl touch the boiling water. Cover the bowl with cling film. Let the strawberries cook over the boiling water for 30 minutes, set aside to infuse. Pass the strawberry juice through a fine sieve and let it drip dry over night in the fridge, do not squeeze, as it will make the juice cloudy. Once the juice is cold, measure 400ml of the juice (retain the whole strawberry pieces) and soak the gelatine. Dissolve the gelatine and add to the strawberry juice.
Pour the jelly into the bowls and set in the fridge.

For Strawberry Puree

For the fresh strawberry puree, blend the strawberries until smooth. Pass the puree through a fine sieve and keep chilled till needed.

For the Strawberry Ice Cream

In a large container whisk the strawberry puree, milk, sugar and cream. Refrigerate for 2 hours. Churn the ice cream using a ice cream maker, follow the manufactures instructions. Transfer the ice cream to a container and  freezer until needed.

For the Strawberry Espuma

In a small saucepan over medium heat dissolve the sugar in the strawberry puree. In the meantime soak the gelatine in cold water. Once the sugar is dissolved, bring the puree to the simmer for one minute, remove from heat and add drained bloomed gelatine, stir to dissolve. Pass the puree through a fine sieve and pour into the clean cream whipper, charge with 2 x gas charges. Shake vigorously and let the fruit espuma rest for about 1 hour in a fridge.

For the Shortbread Fingers

Cream the butter and 110g sugar, add the flour, lightly mix it all together and then transfer the mix to clingfilm and make a rectangular block of approximately 6cm wide by 3 cm high. Rest and chill for 2 hours. Preheat the oven to 160 °C and line two baking trays with baking paper. Cut the chilled and set shortbread mix into 2 -3 mm thick slices, place them on the lined baking trays and bake for 8 -10 minutes in the preheated oven till they are cooked and start turning a nutty colour. Remove from the oven and immediately sprinkle over the remaining caster sugar, leave to cool before transferring them to an air-tight storage container. (Be wary they are fragile)

To serve: arrange the strawberries on the set jelly, place a scoop of strawberry ice cream alongside. Once you are ready to use the espuma, shake the cream whipper vigorously and press the trigger to squirt the fruit foam out of the cream whipper alongside the ice cream. Place a shortbread finger on top and serve immediately.

Serves 8

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Crab Salad with Semi-dried Tomatoes and Sugar-cured Lemon

Crab Salad with Semi-dried Tomatoes and Sugar-cured Lemon

Serves 4 as a starter or light lunch

For the crab salad

 For the sugar-cured lemon and cucumber

For the crab salad, first cook the crab. Put the celery, leek, onion, bay leaves and star anise in a large saucepan, add plenty of cold water, then cover and bring to the boil. Add the crab, then cover and boil for 15–20 minutes (depending on its size) or until the crab is cooked (it should have turned a pinkie-brown colour). Remove the pan from the heat and leave the crab to cool in the liquid for 5 minutes, then remove it from the pan and discard the cooking liquid.

Remove the crab legs and claws and crack them open, then remove the white meat and put it into a bowl. Remove the brown meat and keep it for another recipe (once cool, store it in an airtight container in the fridge and use within 3 days). Place the white meat in a covered container and cool it rapidly in the fridge. (Keep the shells for making bisque.)

For the sugar-cured lemon and cucumber, first prepare the vinaigrette. Put the rapeseed oil, mustard, cyder vinegar, the juice of 1 lemon and salt and pepper in a small bowl and whisk together until well mixed. Set aside until needed.

Next, prepare the sugar-cured lemon and cucumber. Remove the peel from the remaining lemon, then segment the flesh (remove the pith and thin membrane from all the segments) and place the segments in a small bowl. Sprinkle over ½ teaspoon of the icing sugar, then cover and leave at room temperature for 10 minutes. Cut the cucumber in half lengthways, remove and discard the seeds, then cut 50g of the cucumber into very small (2mm) dice and set aside for the crab salad. Cut the rest of the cucumber into 5mm dice and place in a bowl, then season with the remaining icing sugar and salt and pepper. Add 1 tablespoon of the prepared vinaigrette and toss to mix, then set aside for 10 minutes.

Cook the asparagus in a pan of boiling salted water for 1 minute, then add the peas and broad beans and cook for a further 2–3 minutes or until just tender or al dente. Drain, then refresh in iced water and drain again. Pop the tender, bright green broad beans out of their outer grey skins by squeezing gently. Discard the outer grey skins and reserve the inner bright green beans.

To finish the crab salad, season the chilled white crab meat with salt and pepper, then add the very finely diced cucumber, the mascarpone, herbs, spring onion and lemon zest and juice. Mix well and chill in the fridge for 10 minutes.

Divide the crab salad between 4 serving plates. In a bowl, toss the asparagus spears, peas, broad beans, pea shoots and semi-dried tomatoes together in a generous helping of the vinaigrette and season to taste with salt and pepper.

Arrange the vegetable salad around the crab salad and then divide the sugar-cured lemon segments and cucumber between the 4 plates. Sprinkle a pinch of sumac over each serving and serve immediately with plenty of warm fresh brown bread and butter.

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Gooseberry Fool with Garibaldi Fingers

Gooseberry Fool with Garibaldi Fingers

Serves 6

For the garibaldi biscuits

 For the gooseberry fool

First, make the garibaldi biscuits. Cream the butter and icing sugar together in a bowl until pale and fluffy. Add the egg and beat until well mixed. Sift the flour over the creamed mixture and add the currants, then mix it all together but do not overwork the mixture. Transfer the mixture to a piece of cling film and flatten it roughly into a rectangle, then wrap it in the cling film and chill the biscuit dough in the fridge for at least 1 hour before cutting and baking (see Cook’s Notes).

Preheat the oven to 160°C/Gas Mark 3. Put the chilled biscuit dough between 2 sheets of non-stick baking paper and then roll it out to 2–4mm thickness. Remove the top sheet of baking paper and discard, then place the biscuit dough (leaving it on the paper underneath) on a baking tray and bake in the oven for 10–12 minutes or cooked and golden brown (the baked mixture will be slightly soft and cake-like but the edges will have crisped up; it should be golden in colour but not too brown).

Remove from the oven and immediately sprinkle the baked biscuit dough with the caster sugar, then cut it into about 20 thin fingers while the mixture is still warm. Transfer the baked garibaldis (still on the paper) to a wire rack and leave to cool completely (as they cool they will crisp up a little more, but they should not be hard). Once cool, break them into fingers. Store the garibaldi biscuits in an airtight container in a cool, dry cupboard and use within 1 week.

For the gooseberry fool, prepare the sugar-baked gooseberries first. Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with non-stick baking paper. Wash and drain the gooseberries, spread them on the prepared baking tray, then sprinkle over 150g of the icing sugar and stir to mix. Bake in the oven for 15–18 minutes or until cooked, slightly jammy and some of the gooseberries have burst and lost their shape. Remove from the oven and leave to cool completely, then transfer the mixture to a bowl (see Cook’s Notes).

To finish making the gooseberry fool, put the crème fraîche, cream, vanilla seeds, the remaining icing sugar and 1 tablespoon of the cold gooseberry syrup (from the baked gooseberries) in a mixing bowl and whip together until the mixture forms soft peaks (be careful not to over whip the mixture).

To serve, select 6 serving glasses and spoon about half of the cold sugar-baked gooseberries into the bottom of each glass, dividing evenly. Top with the whipped cream mixture, dividing it evenly between the glasses, then finally top with the remaining sugar-baked gooseberries. Decorate with borage flowers, if you like, and serve each dessert with a few garibaldi fingers. Serve immediately.

Cook’s Notes

The wrapped unbaked garibaldi dough will keep in the fridge for up to 3 days. It can also be frozen (as a rectangle or shaped into a log) for up to 3 months. If frozen, when required, simply defrost the dough in the fridge overnight, then roll out (or simply cut into slices, if using a log shape) and bake as directed above.

The oven-baked gooseberries can be prepared up to 3 days in advance, then cooled and stored in an airtight container in the fridge until you are ready to use them.

 

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Confit Salmon, Pickled Ginger Celeriac, Haricot Beans

Confit Salmon, Pickled Ginger Celeriac, Haricot Beans

For Confit Salmon

First prepare the salmon: mix the salt, sugar and ginger, rub into the salmon and leave to cure for 1 hour in the fridge. In a medium size saucepan heat the oil to 45°C, use a temperature probe to ensure the correct temperature is reached. Wash the salt mixture off the fish, pat dry and place the salmon with the thyme in the oil for 12 minutes, carefully remove the fish from the oil using a slotted spoon and place on a plate, keep warm till serving.

For the Pickled Ginger Celeriac

Prepare the pickled celeriac: use a Japanese turning slicer to cut the celeriac into long ribbons. In a small saucepan over low heat dissolve the sugar in the vinegar and mirin, add the fresh ginger, mustard and season to taste, add the celeriac ribbons and leave to pickle for 30 minutes.

For the Haricot Beans

Prepare the haricot beans: rinse the soaked beans under cold running water, cover with fresh cold water in a large saucepan over medium heat, add the garlic, bay leaf, onion, fresh ginger and bring to the boil, skim off the impurities and reduce the heat to a gentle simmer for 45 minutes, add salt at the very end and cook until tender. Leave the beans to cook in the cooking water until cold. Puree half of the cooked beans with the boiled ginger and garlic and seasoning to a smooth puree. Cook the diced celeriac in boiling water till tender. For the remaining cooked beans drain the beans, add the cooked celeriac, add the grated fresh ginger and pickled ginger, chopped lemon, olive oil, vinegar, sugar, salt and pepper and chopped herbs. Set aside till needed. Use within one hour.

To serve: ensure all the components are at room temperature and cook the fish last. Position the haricot beans puree on the plate, followed by the haricot and celeriac salad, drain the salmon and pickled celeriac. Wrap equal quantities of celeriac ribbons around each piece of salmon, place onto of the beans, garnish with the chervil sprigs and serve.

Serves 4

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Crème Caramel with Brandied Sultanas, Pine Nuts and Thyme

Crème Caramel with Brandied Sultanas, Pine Nuts and Thyme

For the Brandied Sultanas, Pine Nuts and Thyme

Dissolve the sugar in the boiling water and add the brandy, sultanas, lemon zest and juice. Set aside for 1 hour whilst preparing the crème caramel. Once ready to serve add the toasted pine nuts and thyme leaves.

For the Caramel

Lightly grease six classic ceramic ramekins with a light smearing of sunflower oil, not too much! Then place them in a roasting tray and set aside.

In a small saucepan over low heat dissolve the sugar in the water, once dissolved increase the heat and boil the syrup till it's reached a golden deep caramel colour, watch that it does not burn. Then very quickly pour equal amount of caramel into each ramekin, set aside to cool.

For the Vanilla Custard

Preheat the oven to 150°C .

In a clean saucepan over medium heat bring the cream, milk and vanilla seeds to the boil, simmer for 30 seconds and remove the pan from the heat and set aside for 5 minutes to infuse. Beat the eggs and sugar in a small bowl and add one ladle of the warm milk to the eggs, mix and return the egg mixture to the warm milk, whisk and pass the mix through a fine sieve.

Pour the custard into the prepared ramekins and pour cold water into the roasting tray to come up halfway to the sides of ramekins.

Carefully place the roasting tray in the oven and cook the crème caramels for 35 - 40 minutes.

Remove the ramekins from the roasting tray, let them cool at room temperature first for 20 minutes then refrigerate for about 4 hours to set and cool completely.

Turn them out onto a serving plate by carefully placing the ramekin upside down on the serving plate, give the plate a gentle shake and remove the ramekin. Garnish the crème caramel with the brandied sultanas and serve immediately.

Serves 6

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The British Larder Cookbook: A Book of Seasonal British Recipes (Signed Hardcover)

The British Larder Cookbook: A Book of Seasonal British Recipes (Signed Hardcover)

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Pig’s Head Croquettes

Pig’s Head Croquettes

Pig's Head Croquettes

Remove any excess hairs from the pig's head using a razor or blowtorch. Place the head in a large saucepan, fill with cold water and bring to the boil over high heat. Once boiling remove any scum using a ladle, top the pan up with cold water and add the celery, carrot, bay leaves, thyme and one onion cut into quarters. Bring to a gentle simmer over low heat for 3 1/2 hours, top the water up at least once or twice ensuring the head is covered at all times. Let the head cool in the stock for about 1 hour.

Drain the head from the stock, discard the stock and vegetables and flake the meat from the head.

You will end up with about 400g of flaked pigs head meat, let it cool completely in the fridge.

In the meantime chop the remaining onion very finely, and in a medium saucepan over medium heat sweat the onion in the oil with the garlic, seasoning and ras-el-hanout for about 8 minutes until completely soft. Add to the flaked pigs head add the herbs, mix well.

Shape 25g croquettes, refrigerate for 2 hours to let them completely set.

Once the croquettes are set then panée them: place the flour with seasoning in a small bowl, place the beaten egg in another next to it, and finally the crumbs in another bowl. First roll the croquettes in the flour, then egg and roll in crumbs. Complete the process until all the croquettes are coated.

Heat a deep fat fryer filled with oil to manufacturer's instructions to 160 °C .

Deep fry the croquettes in two batches for 5 minutes each batch till golden brown and hot all the way through. Drain on kitchen paper and season the cooked croquettes with salt.

Serve with the piccalilli and salad leaves.

Serves about 10 as a starter using two croquettes per portion

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White Chocolate and Ginger Cheesecake, Ginger Brittle and Rhubarb

White Chocolate and Ginger Cheesecake, Ginger Brittle and Rhubarb

For the White Chocolate and Ginger Cheesecake

First make the Cheesecake: place 8 small metal rings (5cm wide and 4cm high) in the fridge on a tray to chill. Soften the cream cheese, set aside. Semi-whip the cream and set aside in the fridge till needed. Make an Italian meringue: in a small saucepan bring 85g caster sugar and 50ml cold water to the boil until 105 °C , whip 4 egg whites until it starts to volumise and after one minute slowly add the sugar syrup whip until glossy and shiny for about 8 minutes, the mix would have started to cool down by now. In a bowl over simmering water that is not touching the boiling water whip 40g of caster sugar and 4 yolks to a thick sabayon, stir in the softened gelatine melted chocolate and diced stem ginger. Blend the sabayon and cream cheese then carefully fold the Italian meringue into the sabayon followed by the semi-whipped cream. Transfer the mix to the chilled metal rings and chill until set, about 4 hours.

For the Ginger Brittle Biscuits

Prepare the Ginger Brittle Biscuits: in a small saucepan over low heat melt the butter, sugar and glucose, stir until dissolved, do not boil. Once melted and dissolved remove from the heat and stir in the flour and ginger, leave to cool and refrigerate for 2 hours. Preheat the oven to 180°C. Roll small walnut size balls, place them on a baking tray lined with baking paper and leave 8cm gaps between each. Bake for 5 – 7 minutes, till crisp, golden brown and cooked all over. Leave to cool. Keep in an airtight container for up to two days.

For the Poached Rhubarb

Prepare the Poached Rhubarb: In a small saucepan dissolve the sugar in the water with the seeds from the vanilla pod and grated ginger over low heat, stirring until dissolved, increase the heat and boil the syrup for 4 minutes. Add the prepared rhubarb, bring the syrup back to the simmer for 2 minutes, remove the pan from the heat and leave the rhubarb in to cool in the syrup at room temperature for at least 30 minutes. Keep refrigerated until needed.

For the Rhubarb Pearls

Prepare the Rhubarb Pearls: place the oil in the freezer for two hours before needed. Bloom the gelatine by soaking it in cold water till softened. Blend the poached rhubarb and syrup until smooth, gently heat and dissolve the gelatine in the warm rhubarb puree. Pass the puree through a fine sieve. Use a syringe and drop small droplets of the puree in the ice-cold oil, leave them to set, use a slotted spoon to carefully remove them from the oil, rinse under chilled running water and leave to drain. Keep the pearls chilled until serving. Use them on the same day. Keep the puree for up to three days in the fridge and to make the pearls gently heat the puree before making the pearls as described above.

To serve: carefully remove the cheesecake from the rings. Drain the poached rhubarb and arrange on the plate. Break a ginger brittle biscuit to create shards and place a shard at each end of the cheesecakes, place them on the plate and garnish with the rhubarb pearls.

Serves 8

 Cook's Note: to remove the cheesecakes from the metal rings with ease use a blowtorch and gently heat the rings all the way round, then pick the ring up and give it one shake and then the cheesecake should glide out. Do not over heat the ring as the cheesecake will melt.

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Cheddar, Apple and Pickle Pasties

Cheddar, Apple and Pickle Pasties

In a medium frying pan over medium heat sauté the diced onion and garlic with seasoning for 8 - 10 minutes until golden brown, remove the pan from the heat and transfer the mix to a bowl to cool completely.

While the onions are cooling roll the pastry out on a lightly floured work surface till about 3mm thickness, use a 10cm pastry cutter to cut approximately 24 disks, place them on a lined tray and rest in the fridge for 30 minutes.

Mix the cooled onions with the pickle, grated cheddar, apple and sage, if you personally like a bit more pickle add more to taste, remember to not add too much as the mix needs to be fairly dry but still sticky.

Line two baking trays with parchment paper.

Spoon a tablespoon of the mix in the center of each pastry disk, brush the edges with the beaten egg yolk and fold the pastry over to form a half moon shape, pinch and fold the half moon edge to crimp the pastry. Brush each pastry with more egg yolk to glaze and place them on the lined baking tray.

Leave the pasties to rest for 1 hour before baking.

Pre-heat the oven to 180 °C and bake the pasties for 15 - 18 minutes, till the pastry is crisp golden brown, well puffed and cooked, let the pasties cool on a baking tray beofre serving.

Store the pasties in an airtight container in the fridge for up to three days.

Makes approximately 24 mini pasties

 Cooks Notes:

We like the folk from Stokes, it's a Suffolk based business and with the pickle made less than 10 miles from the British Larder Suffolk HQ it's the perfect choice for us. Please read a bit more about our ethos and what it is that we do. www.britishlardersuffolk.co.uk

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Koeksisters

Koeksisters

For the Syrup

For the Dough

For the syrup: Place all the ingredients apart from the lemon juice in a medium saucepan over medium heat, stir to dissolve, once boiling stop stirring and reduce the heat to a gentle simmer. Simmer the syrup for 15 - 20 minutes, till the syrup has reduced by one third and becomes glossy, slightly thickened and the colour has changed slightly with a golden tinge. Add the lemon juice and cool the syrup over ice, best made one day in advance. Keep chilled. When you are ready to make dunk the koeksisters, pass the syrup through a fine sieve and chill over ice.

For the dough: Weigh the flour, salt, nutmeg, baking powder and cold butter into the bowl of a mixer, attach the paddle and mix to rub the butter into the flour until it represents fine breadcrumbs. Add the buttermilk bits at a time and mix well. Turn the soft dough out onto a lightly floured work surface and work the dough for 4-5 minutes till a smooth ball. Cover with clingfilm and leave to rest for 10 minutes. Divide the dough into 25 even size balls (if you are pedantic like me then weigh them into 40g balls). Roll each ball into a 20cm long, thin, even sausage and then fold the sausage in half and twist the two strands together, pinch the ends to seal them together. ** Do not use too much flour for the rolling as this will make the dough tough, dry and will foam when fried. ** Shape all the dough and place them on a baking tray, covering it lightly with clingfilm or a damp tea towel.

Heat a deep fat fryer filled with sunflower oil to 180 °C (follow manufacturer's instructions), once the oil is hot then fry three at a time and fry each until golden brown for about 6 - 8 minutes, turn them occasionally for a even golden brown colour. Remember that you do want a deep golden brown colour and not a light colour. It's got to be crispy and cooked all the way through. Once cooked and golden carefully transfer them to the ice cold syrup, leave them in the syrup for 5 minutes whilst continuing to fry the rest. Transfer the dunked koeksisters from the syrup to a tray. Once all the dough is cooked and dunked pour the remaining syrup over the koeksisters. Its recommended to keep them in a single layer. Keep refrigerated till needed.

Makes 25

 

 

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Minty Coconut Chocolate Ice Morsels

Minty Coconut Chocolate Ice Morsels

Day one: Mix the condensed milk, coconut, icing sugar and peppermint until all the ingredients are well combined. Line a 34cm x 20cm x 4cm tray with double layer of clingfilm and press the coconut ice into the tray, smooth the top by covering your hand with a rubber glove and rub to even it out. The mix is thick and fairly stiff, use elbow grease and perseverance to get it smooth. Cover and refrigerate overnight.

Day two: Cut the coconut ice into 3cm x 1cm bite size pieces.

Temper the chocolate: In a bowl that fits comfortably over a small saucepan, measure half the chocolate. Bring a small saucepan with 3cm water to a gentle simmer and then place the bowl over to melt the chocolate, ensure that the bowl does not touch the water and that it's not boiling too fast. A thermometer is essential for this, melt until the chocolate reaches 48 - 50 °C , stir continuously, once the temperature is reached, remove the bowl from the pan, and stir in the remaining chocolate stirring continuously to bring the temperature down to 32 °C. The chocolate is now ready to be used.

Line two large trays with parchment paper and dip each coconut morel in the chocolate, I have only dipped mine in half way, shake off the excess chocolate and place the dipped coconut ice on the lined baking tray. Leave to set and cool at room temperature.

Makes plenty, bag or box them up and hand them out as little gifts.

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Rhubarb Champagne Blancmange

Rhubarb Champagne Blancmange

Rhubarb Champagne Blancmange

Place eight 100ml moulds on a tray in the fridge. (I found these from Lakeland)

First poach the rhubarb. Wash and cut the rhubarb in 1/2 cm cubes. In a medium saucepan dissolve 100g sugar in the champagne over medium heat, bring it to the boil and simmer for 1 minute, add the rhubarb and bring back to the boil, simmer for one minute then remove the pan from the heat and leave the rhubarb in the hot syrup for 10 minutes.  Soak two gelatine leaves in cold water to soften. Pass the rhubarb through a fine sieve. Blend two tablespoons of the poached rhubarb and 200ml of the poaching champagne till smooth, heat it in the microwave for 1 minutes then add the drained softened gelatine and stir to dissolve. Pour the rhubarb mix in the bases of the chilled moulds, return them to the fridge to set for one hour.

Meanwhile prepare the blancmange. Soak the remaining gelatine leaves (4) in cold water. In a medium saucepan bring the cream, milk and remaining sugar and vanilla seeds to a gentle simmer over medium heat. Stir to dissolve the sugar, once boiling simmer for one minute, remove the pan from the heat and stir in the drained soaked gelatine leaves. Pass the mix through a fine sieve and set aside to cool whilst the rhubarb mix is setting. The cream mixture should cool till nearly cold but not set. Once the cream is cooled and the rhubarb is set pour the cooled cream over the rhubarb to fill the moulds to the top. Transfer the moulds to the fridge and set for 4 hours.

To serve, dip the bases of the set blancmange in warm water, give the mould a tap and turn it out onto chilled plates. Serve with the remaining poached rhubarb.

Serves 8

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Pecan, Date and Honey Savarin, Honeycomb, Yoghurt Sorbet

Pecan, Date and Honey Savarin, Honeycomb, Yoghurt Sorbet

Yoghurt Sorbet

Pecan, Date and Honey Savarin

Savarin Syrup

Honeycomb

First prepare the sorbet: In a small saucepan over medium heat dissolve the sugar in the water, bring it to the boil and simmer for 5 minutes. Transfer the syrup to a mixing bowl and add the yoghurt and lemon juice. Churn the sorbet in a ice cream maker, following the instructions of the manufacturer. Once churned, transfer the sorbet to a container and freeze till needed. Will keep for up to one month in the freezer.

For the savarin: Preheat the oven to 180 °C and lightly grease six 13cm savarin cake moulds. Soak the dates in the boiling water for 20 minutes, once softened puree the dates using a stick blender. In a mixing bowl cream the butter and sugar till light and fluffy, slowly add the egg bits at a time, beat well after each addition. Sift the flour and baking powder over the cream butter mix and fold in, add the pureed dates, pecan nuts, honey, oil, lemon zest and juice and ground cinnamon, lightly mix, do not over work the batter. This will make a fairly runny batter. Divide the batter between the greased savarin moulds, place them on a baking tray in the per-heated oven for 16 -18 minutes, until well risen and cooked, let them cool for 5 minutes then carefully turn them out onto a cooling rack leaving to cool completely at room temperature.

While the savarins are baking prepare the syrup. In a small saucepan over medium heat dissolve the sugar, honey, glucose in the water, add the cinnamon stick, once dissolved bring the syrup to the boil for 8 minutes and set aside to infuse and cool at room temperature.

Make the honeycomb: Prepare a baking tray with parchment paper. In a medium saucepan over medium heat dissolve the hone, glucose and sugar in the water, once dissolved increase the heat, do not stir and cook the syrup till a light brown caramel, remove the pan from the heat and quickly stir in the bicarbonate of soda, the mix will foam and double in volume quickly then pour it out onto the baking tray and leave to cool completely.

To serve, place the savarin cakes on serving plates, drizzle over the syrup, crumb honeycomb into the center of the savarin, place a large scoop of sorbet on top and grate over pecan nut using a microplane and server immediately.

Serves 6

 

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Lemon Sole, Chicory and Cockles

Lemon Sole, Chicory and Cockles

First braise the leeks: Heat a non-stick frying pan over high heat with one tablespoon of the butter, once it starts to foam add the leeks with seasoning and brown all over about 5 minutes on each side, add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8 -10 minutes until the leeks are tender, leave to cool in the stock.

Preheat the oven to 200°C. In a large non-stick frying pan over high heat melt another 1 tablespoon of butter, season the sole and brown on both sides in the pan for about 3 minutes on each side, transfer the golden brown fish to a baking tray and place in the oven for 10 – 12 minutes. Leave to rest for 2 minutes before serving.

While the fish is in the oven cook the cockles. Heat a medium saucepan over medium heat and melt half of the remaining butter, once it starts to foam and turn beurre noisette (when the butter turn golden brown, not black just nut brown) add the shallots, garlic, finely sliced leek with seasoning, sauté until transparent and starting to turn golden.  Add the washed cockles and deglaze the pan with the wine, cover with a lid and cook over high heat for 2 – 3 minutes, shake the pan and ensure all the cockles have opened, remove the lid, add the shredded chicory and the remaining butter, stir to dissolve the butter and wilt the chicory, season with lemon juice and zest.

Re-heat the leeks, drain and place them on a serving plate, place the fish on top and spoon the cockles, chicory and butter sauce over the fish and serve.

Serves 2

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Blood Orange Posset; Blood Orange Granita

Blood Orange Posset; Blood Orange Granita

For the Blood Orange Granita

For the Orange Posset

For the Blood Orange Jelly

For the Orange Sable

First make the granita: Dissolve the sugar and water over low heat, once boiling simmer for 2 minutes, remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour for the first three hours. Freeze for about 6 - 7 hours and continue the stirring until desired large flaked crystals have formed.

While the granita is freezing make the posset: In a small saucepan bring the cream, sugar, juice and zest to a gentle simmer over low heat, stir to dissolve the sugar. Let the cream simmer for 5 minutes, pass the cream through a fine sieve and pour it into a container, refrigerate to set. This should take about 4 hours to set completely.

While the posset is setting make the jelly: bloom the gelatine in cold water. Dissolve the sugar in the juice over  low heat, once boiling remove from the heat, add the bloomed gelatine, stir and pass through a fine sieve, pour into a the chosen serving dishes and refrigerate to set, about 2 – 3 hours.

While the jelly is setting make the sable: cream the butter, sugar and orange zest until pale and fluffy, add the egg yolk and orange juice and cream until incorporated.  Fold the flour and corn flour, do not over work the mix. Transfer the dough onto clingfilm, press into a flat square, refrigerate for 1 hour.

Preheat the oven to 170°C. Between two sheets of parchment roll the sable paste out to 2mm thickness, cut them into 2cm x 8 cm long fingers, transfer the biscuits to a lined baking tray and sprinkle with sumac. Bake for 8 – 10 minutes, until just cooked, still pale in colour, dust with caster sugar once it comes out of the oven. Transfer the biscuits to a cooling rack and leave to cool completely.

Serve the jellies with a spoonful of the orange posset on the one side and a spoon full of granita on the other, place a sable biscuit on top and serve immediately.

Serves 8/ 10

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Smoked Haddock Kedgeree, Quails Eggs and Curried Mayonnaise

Smoked Haddock Kedgeree, Quails Eggs and Curried Mayonnaise

First prepare the poached haddock: Place the haddock in a medium size saucepan, add the milk, bay leaf, crushed peppercorns and coriander seeds. Cover the pan with a lid and over low heat bring the milk to a gentle simmer for 2 minutes, remove the pan from the heat and set aside to covered with a lid for 8 minutes. Drain the fish from the milk, remove the skin and bones and flake the meat and refrigerate. Pass the milk through a fine sieve and measure 200ml for the rice.

Cook the rice: Heat a medium size saucepan over medium heat with the butter, once melted add the shallots , 1 teaspoon of ras-el-hanout and 1/2 teaspoon of curry powder with a  pinch of seasoning and cover the pan with a lid to sweat the shallots for 3 minutes, stir and add the rice, cook for a further 3 minutes, stir to toast the rice. Increase the heat and deglaze the pan with the wine, stir and cook for 3 minutes without the lid. Mix the 200ml retained milk and stock and then add ladles of this mix to the rice whilst cooking, stir well after each addition and only add more after the first ladle is complete absorbed. Cook until all the liquid is absorbed and the rice is cooked. This should take about 18- 20 minutes. Taste and adjust the seasoning if needed, add the zest of the lemon and flake 1/3 of the chilled haddock into the cooked rice. Divide the mixture into 12 even size balls and roll each into the dry breadcrumbs, place on a plate or tray and refrigerated to set completely about, about one hour.

Remove the segments from the lemon and set aside.

While the balls are chilling make the curried mayonnaise, mix the mayonnaise with the remaining 1/2 teaspoon of curry powder and 1 teaspoon of ras-el-hanout, season and squeeze the remaining  juice from the lemon after removing the segments. Stir, taste and adjust the seasoning if need, keep refrigerated till needed.

Bring a small saucepan filled with water to the boil over high heat, boil the quails eggs for 2 minutes and 15 seconds, drain and peel.

Cook the kedgeree balls heat a deep-fat fryer filled with oil to manufacturers recommendation to 160C. Fry the balls for 4 - 5 minutes, till golden brown. Mix the remaining poached haddock with the salad leaves and lemon segments. Spoon the mayonnaise on four plates, divide the salad between the four plates, arrange three fried balls per portion on each plate, cut the eggs in half season and place 3 halves on each plate and drizzle a bit of rapeseed oil over and serve.

Serve 4 as starter or 2 as a light lunch

 

 

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Duck Pastrami; Medjool Date and Blood Orange Salad

Duck Pastrami; Medjool Date and Blood Orange Salad

Duck Pastrami

Score the duck skin, remove the sliver skin, set aside.

Use a pestle and mortar to crush the rest of the ingredients into a paste. Rub it into the duck meat; massage it into the fat side. Vacuum pack the duck breast tightly and leave to marinade overnight.

Remove the duck from the vacuum pouch, wash and dry the duck.

Lightly smoke the breast, fat side down. Cool.

Blood Orange and Balsamic Jelly

Bring the blood orange juice and vinegar to the boil, reduce to 250ml. Stir in the agar powder, mix well, bring the fluid back to the simmer for 2 minutes. Pour the liquid into a small tray and leave to set completely at room temperature.

Medjool Date Puree

Blend all the ingredients to a paste, taste and adjust the seasoning if needed. Keep refrigerated until needed.

Jerusalem Artichoke Puree

Peel and finely slice the artichokes, place it in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Puree the Jerusalem artichokes in a blender until very smooth, add the cream, and if it’s still too thick then add more cream. Taste and adjust the seasoning if need.

To Serve

Finely slice the duck. Cut the jelly into serving size pieces.

Spread the date puree on the plate, place small drops of Jerusalem artichoke puree on the plate, and arrange the duck slices with chicory pieces, fresh blood orange segments and coriander cress.

Serves 6

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British Larder Gift Voucher (£10 or £25)

British Larder Gift Voucher (£10 or £25)

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British Larder Large White Poly Cotton Apron 70 X 90 – With Two Pockets

British Larder Large White Poly Cotton Apron 70 X 90 – With Two Pockets

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British Larder 100% White Cotton Tea Towel 45 X 75

British Larder 100% White Cotton Tea Towel 45 X 75

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Festive Christmas Pudding

Festive Christmas Pudding

Steamed Christmas Pudding

Crack the egg into a measuring jug with rum, ale, and orange juice; use a fork to mix it all together.

In a large mixing bowl weigh the remaining ingredients, add the wet ingredients to the dry and mix well.

Cover the mix and refrigerate for two days. I find leaving the mix to mature helps it develop a delicious flavour.

After two days of resting, grease a 1L pudding basin.

Stir the pudding mixture well and transfer to the prepared pudding basin leaving a 4cm gap from the top.

Cut a round piece of parchment to go on top of the pudding mixture and cover tightly with foil and tie with string.

Steam the pudding for 4 hours. Leave to cool at room temperature, while still warm spoon over 4 tbs of brandy, make small holes using a metal skewer and cover the pudding with fresh foil. Leave to mature for 4 weeks before using, feeding the pudding with 1 tbs of bandy each week after cooking.

This pudding will last well, the best is to make your Christmas pudding in August to allow it to mature well. Feed it 4 times with the brandy.

Serve with brandy butter and or brandy cream and plenty of fresh custard.

Serves 4/ 6

Brandy Butter

Place the soft butter , vanilla seeds, brandy and icing sugar in a large mixing bowl and cream till smooth and well mixed. Taste and add a splash more brandy if you feel it needs it. Transfer to a serving dish and keep at room temperature to remain soft.

Makes 250g brandy butter

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Rose Scented Yoghurt Jelly with Pomegranate Jewels

Rose Scented Yoghurt Jelly with Pomegranate Jewels

Rose Scented Yoghurt Jelly

Bring the cream, milk and sugar to the boil, simmer for one minute. Remove the cream from the heat, drain the soaked gelatine, and squeeze to remove the excess water and stir into the hot cream. Stir in the yoghurt and add rose water to taste.

Pass the mixture through a fine sieve and pour it into 5cm high x 6xm diameter dariole moulds, refrigerate to set.

Pomegranate Jelly Jewels

Stir the agar agar in the cold pomegranate juice, bring the juice to the boil and simmer for one minute. Pour the juice into a clean plastic tray and leave to set at room temperature. Do not move the jelly until it’s completely set as the movement will disturb the agar and prevent the jelly from setting.

Once set cut the jelly into small cubes.

To Serve

Dip the yoghurt jelly mould into hot water, shake and release the jelly from the mould. Place the yoghurt jelly in position, garnish the plate with pomegranate molasses and scatter the pomegranate jelly, garnish the plate with chopped pistachios and fresh pomegranate seeds.

Serves 8

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Apple Snow, Warm Honey Madeleine

Apple Snow, Warm Honey Madeleine

Apple Snow

Heat a medium non-stick frying pan with the butter, once it starts to foam add the apples and honey, sauté until transparent and slightly coloured.

Deglaze the pan with the cognac, cook until absorbed, add the apple juice, reduce the heat to a gentle simmer and cook until the apples are softened but haven’t lost their shape completely; the mixture needs to still be a bit soft and wet, not entirely dry. Cool completely; prepare this one day in advance.

Spoon a few tablespoons of the apple compote into the bottom of your chosen serving glasses, set aside.

Heat the egg white and sugar till 37°C, stir to dissolve the sugar. Transfer to a mixer and whip the whites to a glossy meringue. In a seperate bowl whip the cream with the vanilla seeds till soft ribbon stage.

In a large mixing bowl fold the meringue, 6 tablespoons of apple compote and the cream together.

Spoon this into the glasses, use a blowtorch to colour the top and serve immediately with the warm freshly baked honey madeleine's.

Warm Honey Madeleine

Turn the butter to burre noisette: Melt the butter in a small saucepan, stir occasionally, once it starts to foam reduce the heat and stir, continue cooking until the solids start to turn nutty brown, remove form the heat once it's all golden brown but not charcoal black, stir in the honey and lemon juice, cool completely.

Sift the icing sugar, almonds and flour into a medium mixing bowl.

Whip the egg whites with a pinch of salt until soft peak.

Stir the burre noisette and lemon zest into the sifted flour mix, fold the egg whites into the mixture, transfer to the fridge for 12 hours.

Preheat the oven to 180°C and grease the madeleine moulds and dust lightly with flour, spoon the rested mixture into the prepared moulds and bake for 12 – 15 minutes. Remember they require a crisp even golden brown exterior, do not be tempted to undercook them it's not very nice.

Serves 10 - 12

 

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Tufted Duck and Chicken Liver Parfait

Tufted Duck and Chicken Liver Parfait

Tufted Duck and Liver Parfait

Preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Once cooked add the garlic, thyme, brandy and crushed coriander, melt the remainder of the butter and add to the shallots leave to cool slightly.

Blend the duck and chicken livers till pureed, whilst blending add the cooled shallot and melted butter mix, season and blend to emulsify.

Pour the mixture into a terrine mould, place in a bain-marie, and cover with lids. Cook the parfait in the preheated oven for 45 minutes. Cool over ice, once chilled, blend the parfait until silky smooth and leave to set in the fridge for 1 hour before serving.

Red Wine Jelly

In a small saucepan, mix all the ingredients together, bring to the boil, simmer for 1 minute. Pour the mixture into a small lean square flat plastic container, leave to set, do not move until completely set.

Red Wine Poached Quinces

Preheat the water bath to 75°C. Peel and core the quinces, cut them into ½ cm thick wedges. Season the quinces with salt and pepper. Vacuum the crushed juniper, quince wedges, red wine and sugar. Cook in the preheated water bath for 30 minutes, or until tender but not too soft. Cool over ice.

To Serve:

Scoop a quenelle of parfait onto a slice of toasted baguette, place on the plate. Garnish the plate with dollops of the jelly, slices of red wine quinces and pieces of pickled walnuts, finish with a few micro leaves and rapeseed oil, serve immediately.

Serves 10/12

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Pumpkin Chutney

Pumpkin Chutney

Pumpkin Chutney

In a food processor, mince the garlic, ginger, onion and chillies.

Measure the sugar and vinegar into a large saucepan; add the minced onion mix along with seasoning, cinnamon, star anise and cardamom pods.

Dissolve the sugar over low heat, increase the heat and bring it to a rapid boil, after 5 minutes add the diced pumpkin, apples, sultanas and tomatoes, bring back to the boil and cook until the chutney is thick, the apples have disintegrated and the butternut is soft enough but not completely lost its shape.

Taste and adjust the seasoning if needed.

Transfer the chutney to a clean sterile container or jars and refrigerate till needed. The best advice is to leave the chutney to mature for a week before using; this helps the flavours to mature.

Makes aproximatley 4/5 250g jars of chutney

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Venison Carpaccio

Venison Carpaccio

 Venison Carpaccio

Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season the venison all over. Heat a non-stick frying pan with the oil, and seal the venison loin with the butter evenly all over. Remove the venison from the pan and leave to rest for 5 minutes.

Wrap the venison in cling film in the shape of a barrel. Refrigerate until cold and transfer the venison to the freezer for at least 4 hours to set. Use a slicing marching and slice the venison into 2-3mm thick slices. Place three slices on a chilled plate, keep refrigerated until needed.

Venison Lollipops

Preheat the water bath to 83°C. Season the venison shoulder and place it in a vacuum pouch with the garlic and thyme and 2tbs olive oil, seal on hard vacuum and cook in the preheated water bath for 24 hours. Once cooked flake the venison meat and cool.

Conventional Cooking Method:

Pre-heat the oven to 150°C. In a large heavy based casserole dish brown the venison in a dash of oil with one onion, one carrot and one celery stick cut into 5 cm pieces. Season with salt and pepper, pour over 2 Litres of chicken stock and cover the dish with a lid, place in the oven for 4 hours. Once the meat is cooked continue the recipe as per normal.

Cook the chopped banana shallots in the remaining oil, season to taste and cook until tender, transparent and sweet, and leave to cool.

Mix the cooled cooked venison meat with the sausage meat, herbs and cooked shallots, season to taste.

Shape the venison into15g sausages and panne using the seasoned flour, beaten egg and panko breadcrumbs.

Deep-fry the venison lollipops and drain on kitchen paper and season. Insert a skewer and serve immediately. Serve two per portion.

Shallot and Hazelnut Vinaigrette

Place all the ingredients in a jar with a tight sealing lid and shake vigorously. Leave to infuse for 30 minutes before using. Keep refrigerated until needed.

To Serve

Remove the Carpaccio from the fridge for at least 10 minutes before serving to allow it to reach room temperature. Spoon the vinaigrette around the sliced venison; season with Maldon sea salt flakes and freshly cracked black pepper. Garnish with toasted hazelnuts and dressed cress salad, place the venison lollipops on top and serve immediately.

(Serves 10)

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Lemon Meringue Pie

Lemon Meringue Pie

Sweet Shortcrust Pastry

Weigh the softened butter, salt and sugar into the bowl of a mixer, use the flat paddle attachment and cream the sugar and butter until fluffy and pale in colour.

Crack the egg into a small bowl and lightly whisk. Slowly add the egg a bit at a time to the butter mixture, mix well.

Remove the mixing bowl and sieve the flour over the creamed butter, return to the mixer, use with the paddle and slowly mix the flour into the butter; do not over mix. Once the pastry comes together, stop.

Turn the pastry out on to a lightly floured work surface, do not knead the pastry, just push it together into flat square.

Cover with clingfilm and let the pastry rest for 30 minutes before using.

Makes 240g sweet shortcrust pastry

Preheat the oven to 200°C.

Cut the pastry in half, place one half in the freezer and roll the second half between two sheets of parchment paper.

Line 10cm individual tartlet moulds with the pastry and baking beans and blind bake them for 14 minutes.

Let the golden brown blind baked tartlet cases cool on a cooling rack.

Lemon Pie Filling

Pre-heat the oven to 180°C. Mix the condensed milk with the egg yolks, lemon juice and a pinch of salt. Pour the mix in the prepared blind baked tart cases and bake for 8 minutes until just set.

Meringue

Preheat the oven to 200°C.

In a electric mixer whisk the whites until it starts to foam, slowly add the sugar and whip the meringue till soft peaks form.

Use a disposable piping bag to pipe the meringue peaks onto the pre-baked lemon mixture.

Return the tarts to the oven until the meringue turns golden brown.

Makes about 6 -8


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Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

Smoked Mackerel Cakes

Mix the mashed potatoes with the flaked smoked mackerel, finely sliced spring onions, egg yolk, chopped herbs and capers, grain mustard, lemon zest and season to taste with salt and pepper and lemon juice.

Shape 25g cakes 2cm rounds. Serve 2 per portion.

When ready to serve, heat a non-stick frying-pan and fry the cakes until golden on both sides in a splash of rapeseed oil. Cook the mackerel cakes and the fillets at the same time in the same pan.

Pan-Fried Mackerel Salad

Cut the mackerel in diamond shapes, calculate two diamonds per portion, about 5cm long. Score the skin using a sharp knife, do not cut all the way through the flesh. Set aside until you're ready to cook them.

In a blender or pestle and mortar lightly crush the peas, season and add a dash of rapeseed oil, chopped tarragon and mint and 1/3 of the shaved fennel, season with lemon juice, mix and set aside for the flavours to develop.

In a bowl mix the semi-dried tomaotes, cooked beans, caper berries, pea tops and the rest of the fennel, season and add some lemon juice, place the salad in a serving bowl on the plate.

Heat a non-stick frying-pan with rapeseed oil, season the mackerel fillets and place it with the skin side down in the pan first, cook until the skin is crisp over medium heat for about 3 - 4 minutes, flip the fish over and cook for a further 2 minutes, remove form the pan.

Place the pan-fried cakes on top. Spoon the crushed peas on the plate and place two diamonds of pan-fried mackerel on top. Garnish and serve immediately.

Serves 4

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Cod Cheeks; A Cheeky Sandwich

Cod Cheeks; A Cheeky Sandwich

For the Crispy Battered Cod Cheeks

Mix the flour, cornflour, salt, egg yolk and ale into a smooth paste. Whip the egg whites until fluffy and stop just before the soft peak stage. Fold the egg whites into the batter and leave to settle for five minutes.

Remove the skin from the cod’s cheeks, wash and pat them dry on kitchen paper.

Heat the oil to 160ºC. Once it reaches the correct temperature, dip the cod cheeks in the batter and fry them for about 3 -4 minutes until golden brown all over. Cooking time will be dependent on the size of the cheeks. Drain the cheeks on kitchen paper and season immediately with salt and serve.

Fennel and Kolhrabi Slaw

Cut the tops from the fennel, finely chop. Use a Japanese mandoline to finely slice the fennel and kohlrabi, mix with the fennel tops. Season well and add olive oil and lemon juice to taste.

 

Aubergine Chips

Preheat the oven to 190°C. Cut the aubergine in half scoop the inside flesh out leaving about 1 ½ cm thick white flesh attached to the skin. Cut it into long fingers about ½ wide. In a large mixing bowl mix the crushed garlic, aubergine fingers, ras-el-hanout and seasoning with the olive oil.

Spread the aubergine fingers on a baking tray and bake in the oven for about 15 minutes, until golden.

To Serve:

Cut a floury bap in half, toast the bottom and spoon the fennel and kohlrabi slaw on top. Arrange the crispy battered cod cheeks on top and serve with the aubergine chips on the side.

Serves 4

Crispy Cod Cheek Salad

Wash and dry the cod cheeks.

In a small bowl season the flour, in another bowl whisk the egg and in the third bowl place the panko and lemon zest, season lightly with salt and pepper. Dip each cheek in the flour then egg then roll in the breadcrumbs. Repeat until all the cheeks are done.

While the cheeks are resting in the fridge mix the salad, place the remaining ingredients in a bowl except the tartar sauce, season and lightly dress with olive oil and a squeeze of lemon.

Heat a deep fat fryer oil to 160ºC. Once it reaches the correct temperature, fry the cheeks for about 3 -4 minutes until golden brown all over. Cooking time will be dependent on the size of the cheeks. Drain the cheeks on kitchen paper and season immediately with salt and serve on a bed of the mixed salad and tartar sauce on the side.

Serve immediately.

Serves 4

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Dingley Dell Pig Art; Pig Hash

Dingley Dell Pig Art; Pig Hash

Heat a large non-stick frying pan with the oil, saute the diced onion and garlic until lightly caramelised, season to taste. Add the diced potatoes, saute until golden brown, add the flaked meats and saute for a further 2 mintues.

Remove the pan from the heat, stir in the sliced spring onions, lemon juice and zest and chopped herbs. Adjust seasoning to taste.

Transfer the hash to a warm serving plate. In a separate clean frying pan fry the eggs "sunny side up".  Serve immediately.

Serves 2

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Mulberry and Adnams Gin Bakewell Tart

Mulberry and Adnams Gin Bakewell Tart

Sweet Pastry

Weigh the softened butter, salt, sugar and vanilla seeds in to the bowl of a mixer, use the flat paddle attachment and cream the sugar and butter until fluffy and pale in colour.

Crack the egg into a small bowl and lightly whisk. Slowly add the egg a bit at a time to the butter mixture, mix well.

Remove the mixing bowl and sieve the flour over the creamed butter, return to the mixer with the paddle, slowly mix the flour into the butter - do not over mix. Once the pastry comes together, stop.

Turn the pastry out on to a lightly floured work surface, divide the pastry in appropriate sizes - do not knead the pastry, just push it together in to flat squares.

This recipe makes approximately 2 x 240g blocks. Cover each piece with clingfilm and make it airtight. I like to make them into flat, square and even sizes so that they fit comfortably in to my freezer, nice and tidy.

This recipe will be sufficient for two tarts of this size.

Line a 10cm x 35cm x 2.5cm fluted oblong tart case with sweet pastry. Leave to rest in the fridge for 30 minutes.

Bakewell Mixture

Preheat the oven to 160°C.

Cream the butter and sugar until pale and fluffy, add the eggs one at a time, cream well after each addition. Add the zest and juice.

Fold in the ground almonds. Spread the jam at the base of the well rested pastry case, sprinkle over the remaining ground almonds followed by the batter, and lastly, scatter the mulberries and flaked almonds.

Bake for 45 minutes, leave to cool before pouring over the glaze.

Mulberry Jam

Weigh the mulberries, caster sugar, gin and water into a medium saucepan. Disolve the sugar over low heat, once dissolved increase the heat and boil vigorously until 107 °C, stir in the juice and leave to cool.

Glaze

Sift the icing sugar into a small bowl stir in the gin and lemon juice, adding bits of the juice at a time until the glaze has a drop but not too runny consistency. Pour the glaze over the cooled tart, leave to set.

Makes 1 tart = 8 portions

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Buckler Leaf Sorrel and Spinach Soup

Buckler Leaf Sorrel and Spinach Soup

Buckler Leaf Sorrel and Spinach Soup

In a large saucepan with rapid salted boiling water blanch the buckler leaf sorrel and spinach leaves, dunk them in ice water to cool rapidly and to ensure they keeps their colour.

In a another large saucepan sauté the potatoes, onion and crushed garlic in two tablespoon of olive oil, cayenne pepper and seasoning until lightly coloured, which will take about 2 minutes at high heat. Add the stock and bring to the boil, simmer for 10 minutes, until the potatoes are soft. Add the grated nutmeg and lemon juice and remove from the heat.

Drain the blanched sorrel and spinach. Add to the soup base and blend the soup until smooth, taste and adjust the seasoning if needed and chill the soup over ice.

Sorrel Pesto

Toast the linseeds and pine nuts, set aside to cool completely. Place the ingredients in a blender and blend until smooth. Taste and adjust the seasoning if needed and let the flavours develop for about 20 minutes.

To Serve

Serve the soup either chilled or reheat and serve immediately with a splash of extra virgin olive oil, a few drops of crème fraiche and a few spoons full of the sorrel pesto; garnish with herbs and edible flowers.

Serves 6

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Strawberry Arctic Roll

Strawberry Arctic Roll

For the Strawberry Jam

In a medium heavy based saucepan sprinkle the sugar over the strawberries, followed by the lemon juice. Leave to marinade for 30 minutes. Dissolve the sugar over low heat, stop stirring once the jam starts to boil, cook the jam to 110°C, and transfer the jam to a clean container and leave to cool completely.

For the Strawberry Ice Cream

In a large container whisk the strawberry puree, milk, sugar and cream. Refrigerate for 2 hours. Churn the ice cream.

Once ready layer clingfilm on a clean chilled working bench, spoon the ice-cream on the clingfilm and arrange a row of the strawberry quarters, roll the ice-cream into a sausage 4cm in diameter and about 20cm long. Roll all the logs and place them in the freezer overnight to set.

The following day prepare the sponge and continue making the arctic roll.

For the Sponge

Pre-heat the oven the 200°C and line a baking tray with parchment paper.

Whisk the eggs and sugar until thick and doubled in volume. Fold in the sifted plain flour and lemon zest.

Using a pallet knife to spread the sponge about 0.5cm thick on the parchment paper using the whole size of the sheet, bake for 4-5 minutes in the preheated oven and once cooked immediately sprinkle the brown side with caster sugar, keep the paper on and roll the cake up like a Swiss roll. Leave to cool completely. Do so with the rest of the sponge mix. Each sheet of sponge should cover at least two strawberry ice cream logs.

Assemble the Arctic rolls: spread strawberry jam on the white side of the sponge, unwrap the strawberry ice cream log and place it on one side, roll it up tightly and cut the sponge where the two edges meet. Wrap it again in clingfilm and return to the freezer to set. Repeat the processes with the rest of the ice-cream logs.

To Serve:

Slice the arctic roll into serving size portions, spread some of the strawberry jam on the plate, arrange the arctic roll and serve with a small portion of goat milk panacotta topped with strawberries macerated with thyme and balsamic. Garnish the plate with hydrated strawberry crisps and strawberry sherbet.

Makes 12 - 16 portions

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Posh Doggy Biscuits

Posh Doggy Biscuits

Sutton Hoo Chicken Liver, Carrot and Oaty Biscuits

Make the dough one day in advance, let it absorb the liquids.

Use a blender to blend the carrot, oil, water, chicken livers and 1/3 of the oatmeal until a fine puree.

Stir in the remaining oatmeal, oats and sunflower seeds.

Divide the dough into 4 even size sausages, roll the dough in clingfilm. Refrigerate for a minimum of 6 hours.

Preheat the oven to 180°C.

Cut the biscuits in 1/2 cm thick pieces. Remove the clingfilm and transfer them to a baking tray.

Bake the biscuits for 20 -25 minutes, let them cool on a cooling rack.

Keep them in a air tight container.

Makes approximately 40 biscuits

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Dingley Dell Smoked Ham Scotch Egg

Dingley Dell Smoked Ham Scotch Egg

Dingley Dell Smoked Ham Scotch Egg

Mix the cooked flaked ham knuckle meat with the sausage meat, seasoning, crushed garlic, ground fennel seeds and the chopped herbs. Peel the soft-boiled hen’s eggs.

Pack the meat around the soft-boiled eggs; leave them to set in the fridge.

Panée the eggs: roll the Scotch egg in the flour, then the whipped egg and then lastly in the panko breadcrumbs.

Heat a deep fat fryer to 160°C, fry the eggs until golden brown, drain them on kitchen paper.

To Serve:

Serve the Scotch egg on its own or with a seasonal salad of artichokes, broad beans and nasturtium leaves and flowers.

Serves 4

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Asparagus, Keens Cheddar Brûlée

Asparagus, Keens Cheddar Brûlée

Keens Cheddar Brûlée

Place 12 15cl glass jars on a tray in the fridge.

Cut the cheese in four even size pieces. Secure the lid on the thermomix, lock and turn the speed dial to 10, carefully drop the cheese onto the blades and grind the cheese for 10 seconds to a powder. Use the build in weighing scales and weight the rest of the ingredients into the bowl.

Set the timed for 14 minutes at 90°C, speed 3. Once cooked immediately turn pour the brûlée mixture into the chilled serving jars, carefully retrun to the fridge and leave to set over night.

When ready to serve sprinkle demerara sugar onto the cheddar brûlée and use a blow touch to caramelise the sugar, serve immediately.

Conventional Method:

Use a use a double boiler. Finely grate the cheddar cheese, mix with the rest of the ingredients, pour the mixture into the top part of the double boiler. Return to the heat and stir for approximately 14 minutes, until the mixture thickens and the eggs are cooked. Do not over heat the mixture as it will separate and curdle. Continue the recipe above once the mixture is cooked.

Makes 12

Sorrel Pesto

Toast the linseeds and pine nuts, set aside to cool completely. Place the ingredients in a blender and blend until smooth. Taste and adjust the seasoning if needed and let the flavours develop for about 20 minutes.

To Serve: Blanch 8 fresh asparagus spears per person in salted rapid boiling water, refresh in ice water once tender to the knife point. Toss the chilled drained asparagus in a dressing of your choice, I have used a sorrel pesto for this dish. Serve one jar of the Keens cheddar brûlée per portion and a decent helping of fresh bread.

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Sutton Hoo Chicken Escalope; New Season English Asparagus Salad

Sutton Hoo Chicken Escalope; New Season English Asparagus Salad

Butterfly the chicken breasts, place each in a small sandwich bag and use a mallet or rolling pin to flatten slightly.

Mix the ingredients for the crust: the parsley, oregano, breadcrumbs, lemon zest and grated cheese, and season lightly.

In a small saucepan melt the butter and olive oil. Once melted add the crushed garlic, lemon juice and seasoning.

Dip each piece of chicken into the melted butter the roll it in the crumb mixture. Use your hands to press the crumbs on firmly.

Heat a non-stick frying pan with oil and pan-fry each chicken escallop until golden on each side and cooked all the way through, drain on kitchen paper.

While the chicken drains, return the pan to the heat and saute the new potatoes until golden brown in a dash of olive oil.

Serve the chicken escalopes with new season English asparagus, broad beans and watercress.

Serves 2

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Pickled Eggs and Pork Scratchings

Pickled Eggs and Pork Scratchings

Spiced Pickled Eggs

In a medium saucepan bring the vinegar and spices to the boil, reduce the heat and simmer for 1 minute, remove from the heat and set aside to cool.

Sterilise one large glass jar, pour the cooled pickling liquid into the jar.

Boil the eggs for 9 minutes, cool in ice water and peel immediately, place the cold boiled eggs in the slightly cooled vinegar solution in the jar, ensure the eggs are completely covered with the vinegar, seal and refrigerate for two weeks.

Makes 20 pickled eggs

Pork Scratchings

Remove as many hairs as possible from the pork skin.

Grind the star anise, peppercorns and coriander seeds using a pestle and mortar. Rub this into the pigskin.

Spread a layer of salt on a plastic tray, lay the bay leaves out, lay the pig skin on top and cover with more salt. Cover with clingfilm and refrigerate for 5 days.

Once time is up wash the salt off and soak the pig skin in clean cold water over night. The following day, drain and pat the pig skin dry.

Place it on a deep over tray and cut the lemon in half, rub both halves on the skin, pour the duck fat over to cover.

Preheat the oven to 170°C. Cook the pig skin for 2 1/2 hours. Cool and remove the skin from the duck fat.

Lay the pigskin on a cooling rack over a baking tray, return to the preheated oven until golden brown, crisp and puffed. Keep a close eye so that it does not burn.

Leave to cool, use a sharp knife to cut it into bite size pieces or simply snap using your bare hands and enjoy!

Keep the remaining pork scratchings in an air tight container.

Makes plenty!

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An Elegant Tea Party for The Royal Wedding

An Elegant Tea Party for The Royal Wedding

Royal Wedding Blend of White Earl Grey & Rose Victoria Sponge

Preheat the oven to 180°C and line and grease two 2 x 18cm cake tins.

Use a mixer to cream the sugar and butter until pale and fluffy. Blend in the rose water.

Add the eggs one at a time and mix well after each addition.

Sift the flour and fold it into the cake mixture; add a few tablespoons of the tea to let the batter down.

Divide the cake batter between the two cake tins and bake for 20 – 25 minutes.

Let the cake cool on a cooling rack.

Once completely cold (leave for an hour or so), transfer the cake to a plate, spread raspberry jam on one side, and place the second half on top.

White Tea and Rose Glaze:

Mix all the ingredients well; add more of the tea to make a runny glaze. Pour it over the cake and dust with rose petal sugar.

Twinings Royal Wedding Blend of White Earl Grey & Rose, Rhubarb Cupcakes with White Chocolate Frosting

(makes 12)

Cupcakes:

Preheat the oven to 180°C and place 12 cupcake cases into a muffin tin.

In a small sauce pan mix the rhubarb, sugar and infused tea, dissolve over low heat, bring to the simmer for 1 minute, remove from the heat and leave to cool.

Mix the yoghurt, eggs, melted butter and vanilla in bowl. In another bowl mix the flour, baking powder, sugar and almonds, make a well and pour the liquid in the centre, mix until blended - do not over work the batter.

Spoon a tablespoon of the mix into each muffin case, drain the rhubarb and divide it amongst the cases. Top with the remainder of the cake batter.

Bake for 20 – 25 minutes in the preheated oven.

Let the cupcakes cool on a cooling rack before applying the frosting.

White chocolate Frosting

Cream the butter and half the icing sugar, add the melted white chocolate and the remainder of the icing sugar and continue creaming. Leave to set for a few minutes.

Use a butter knife to spread the frosting over the cupcakes, garnish with sugar roses and edible glitter.

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Pan-Roasted East Coast Skate, Anchovy and Broccoli Pickle

Pan-Roasted East Coast Skate, Anchovy and Broccoli Pickle

Pan-Roasted Skate

Season the skate wings on both sides. Heat a non-stick frying pan - once warm but not smoking hot add the butter, when the butter starts to foam add the fish presentation side down first, pan-fry for 3 -4 minutes, turn the fish over and continue cooking for a further 3 – 4 minutes on the reverse side. Once cooked let the skate rest for 2 minutes, transfer to a serving plate and serve with the anchovy and broccoli pickle.

Anchovy and Broccoli Pickle

Roughly shred the blanched broccoli and kale. Mix with the rest of the ingredients and season to taste, leave to marinade for 20 minutes. Serve the pickle with the pan-roasted skate wing.

Serves 2

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Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Rhubarb and Buttermilk Pudding

Pre-heat the oven to 160°C and grease 12 x 8cm in diameter rubber muffin moulds.

Cream the butter, vanilla and sugar until pale and fluffy, add the eggs one at a time and mix well after each addition. Stir in the buttermilk.

Sift the flour, bicarb of soda, ground ginger, salt and baking powder over the creamed butter mix, and fold in using a large metal spoon.

Wash and cut the rhubarb into slices and mix with the pecan nuts. Spoon a bit of the batter into the moulds followed by a few bits of the rhubarb and pecans, and fill the mould with more batter. Divide the remaining rhubarb and pecans between the moulds and place them on top.

Bake the Puddings for 25 – 30 minutes in the preheated oven.

Let them cool before removing from the moulds.

Serve slightly warm with the buttermilk ice cream.

Buttermilk Ice Cream

Mix all the ingredients, refrigerate and rest for 1 hour.

Churn the ice cream using an ice-cream machine. Please read the manufactures instuctions to use.

Keep the ice-cream frozen until needed.

Makes 12 puddings

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Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

Thoroughly wash the mussels, remove the beards and discard any that are heavy, broken or that remain open when tapped.

Heat the oil in a large pan and fry the onion, bacon, and leek with the bay leaf and garlic.

Add the cider to the pan and bring it to a gentle boil. Add the mussels, cover the pan tightly with a lid and steam for 2 minutes, or until the mussel shells start to open. Add the cream, bring to the boil and remove from the heat. (Discard any mussels whose shells remain closed).

When ready, toss in the chopped herbs; serve in a bowl and grate over fresh horseradish to taste, serve with plenty of fresh bread.

Serves 1

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Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Roasted Woodcock

Preheat the oven to 180°C.

Remove the head and truss the birds with the slices of bacon. Roast the birds in the preheated oven for 14 minutes, rest for 10 minutes. Remove the legs and breast; return the legs to the oven to continue roasting for a further 10 minutes.

Remove the guts which should have turned into a soft pate, and stir into a boiling hot game sauce.

Remove the breast from the crown and crisp the skin in a hot pan with foaming butter.

Serve immediately.

Truffled Jerusalem Artichokes

Peel and slice the Jerusalem Artichokes into ½ cm thick rounds. Heat a non-stick frying pan with half of the butter, once it starts to foam add the sliced artichokes, then season and sauté until they start to colour. Once they are golden brown deglaze the pan with the wine and cover with a lid to cook until tender.

Once cooked add the truffle oil and set aside until needed.

Boulangere Potatoes

Preheat the oven to 140°C and grease a 25 x 15 x 5cm baking tray with butter.

Sweat the shallots in the butter, season with salt and pepper and cook until transparent and tender, stir in the thyme leaves.

Bring the stock to the boil and remove from the heat. Using a mandoline to slice the potatoes, dip them in the hot stock, drain and layer them in the greased tray, alternate with a layer of the cooked shallots, stock and sliced potatoes, season as you go along, continue until the tray is full. Cook the potatoes in the preheated oven for 1 hour and 20 minutes.

Leave to cool, press overnight.

Cut the potatoes out and place in the serving containers. Reheat the potatoes in the oven.

To Serve

Serve the roasted woodcock on a plate with Jerusalem Artichoke puree, purple sprouting broccoli, the truffled artichokes and the Boulangere potatoes. Pass the sauce through a fine sieve and serve separately in a sauce jug.

Serves 2

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Turnip, Bacon and Aspall Cyder Gratin

Turnip, Bacon and Aspall Cyder Gratin

Peel the turnips and slice them 3/4mm thick.

Slice the bacon into thin slices, and sauté until crispy, remove from the pan and set aside.

Return the same pan to the heat, melt the butter and sauté the finely sliced shallots with seasoning until golden. Deglaze the pan with the cider, add the horseradish and mustard; cook until the cider thickens. Add the stock and cook until the stock is reduced by half. Add the cream, bring the sauce back to the boil, taste and stir in the grated Parmesan cheese and half the crispy bacon. Remove from the heat.

Mix the sliced turnips with the mixture and layer the turnips in a baking dish, pour over the creamy mixture. Bake in a preheated oven at 180°C for 25 – 30 minutes, garnish with the crispy bacon, finely shredded fresh parsley and golden toasted sour dough breadcrumbs, before serving finely grated fresh raw horseradish over the hot gratin to serve.

Makes 8 small dishes, serving 2 people as a side.

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Pan-Seared Scallops with Cauliflower, Horseradish and Apple

Pan-Seared Scallops with Cauliflower, Horseradish and Apple

Cauliflower, Apple and Horseradish Puree

Prepare the apples and cauliflower. Heat a large saucepan, melt the butter, once it starts to foam add the apple, cauliflower and seasoning. Saute until the cauliflower and apple starts to take on a bit of colour, reduce the heat and add the milk. Cover the pan with a lid and gently simmer until the cauliflower and apple is tender, add the freshly grated horseradish and blend until smooth, taste and adjust the seasoning if need.

Apple Crisps

Preheat the oven to 100 °C.

Dissolve the sugar in the water and lemon juice, bring it to the boil and simmer for two minute, leave to cool until needed.

Wash the apple and remove the core with a apple corer, slice the apple finely using a mandolin approximately 2mm thick slices. Dip each slice in the cooled suryp and lay it flat on a baking tray lined with baking paper. Dry the apple crisps in the preheated oven for approximately 30 minutes, keep a eye on it so that it does not brn however the crisps must dry and be crisp once cooled.

Cauliflower Beignets

Mix the flour, cornflour, salt, egg yolk and sparkling water into a smooth paste. Whip the egg whites until fluffy and stop just before the soft peak stage . Fold the egg whites into the beignet batter and leave to settle for five minutes.

Cook the cauliflower in salted boiling water until tender, refresh in ice water and drain well.

Mix the two table spoons of extra flour with a some of the curry salt.

Heat the oil to 160ºC. Once it reaches the correct temperature, toss the cauliflower in the seasoned flour, dust off the excess and then dip each florette in the batter and fry them for about two minutes until golden brown all over. Drain on kitchen paper and season immediately with salt and serve immediately.

Curry Salt

Mix the ingredients and keep in a air tight container until needed. This salt is handy and makes a lovely seasoning for white fish such as cod, skate, halibut.

To use season the fish or scallops with the curry salt as per normal salt seasoning and cook immediately. Do not leave the fish or scallop to sit with the salt as it will draw out moisture and make the fish dry, rubbery and tasteless.

Pan-Seared Scallops

Heat a non-stick frying pan with the oil, season the scallops of both sides with the curry salt, once the pan is hot enough place the scallops presentation side down into the pan for 2minutes, the scallops will caramelise and turn golden, flip it over and continue cooking for a further 1 minute on the reverse side. Drain and plate the dish up immediately.

To Serve

Heat the puree and spoon it onto the plate, arrange the cauliflower beignets and serve three scallops per portion, arrange the apple crisps and garnish lightly with herb cress leaves.

Serve immediately

Serves 4

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My Treacle Tart Recipe

My Treacle Tart Recipe

Maddy’s Best Ever Treacle Tart Recipe

Whizz the fresh breadcrumbs as finely as possible. I use my Thermomix - rip fresh bread into chunks, let the blades run at speed 10 and drop the torn bread onto the running blades.

In a large mixing bowl whisk the egg and cream together. Gently heat the golden syrup to make it runnier and easier to mix - do not exceed 37°C. Whisk the golden syrup, lemon juice and zest  into the egg mixture, and stir in the ground almonds and breadcrumbs.

Let the mixture rest over night in the fridge.

The following day preheat the fan assisted oven to 160°C. (If the oven is too hot the tart will burn easily and stay raw inside)

Line a 10cm x 35cm x 2.5cm fluted oblong tart case with sweet pastry. Leave to rest in the fridge for 30 minutes. Whisk the treacle tart mixture and pour into the raw lined pastry case.

Carefully transfer the tart to the pre-heated oven and bake for 30 - 45 minutes. It will still have a gentle wobble in the center but will firm up once cooled.

Leave the tart to cool at room temperature.

Once cold remove the over hanging pastry with a sharp small serrated knife, then remove the tart from the case and cut it into slices. Serve with whipped Chantilly cream, mascarpone or vanilla ice cream.

Makes approximately 6 slices

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Bitter Chocolate and Rendelsham Forest Chestnut Truffle Cake

Bitter Chocolate and Rendelsham Forest Chestnut Truffle Cake

Bitter Chocolate and Chestnut Cake Base

Preheat the oven to 170°C and line a 28cm x 18cm x 4cm rectangular cake frame with parchment paper. In a small saucepan bring the rum and fresh peeled and roasted chestnuts to the simmer; remove from the heat and leave to soak for 10 minutes.

Melt the chocolate and butter in a double boiler. Whilst the chocolate is melting separate the eggs, whisk the whites with the sugar until a soft peak meringue.

Once the chocolate is melted remove from the heat and stir the soaked chestnuts, rum and egg yolks into the melted chocolate. Fold the ground almonds and whipped egg whites into the mixture.

Spoon the cake mixture into the lined metal ring. Bake the cake for 20 – 22 minutes in the pre-heated oven. Once cooked, remove the cake from the oven and leave to cool completely, using the back of a spoon to press the cake down. Make the mousse part.

Bitter Chocolate and Chestnut Mousse

Weigh the chestnut puree and rum into the bowl of a thermomix, set the timer for 6 minutes at 80°C, speed 4. Once heated turn the speed dial to 10 for 20 seconds to smoothen the puree, add the chocolate and stir to melt. Add the egg yolks and blend till smooth.

Whip the egg whites with the sugar till soft peaks can be formed, and whip the cream till a soft ribbon stage. Fold the whipped egg whites and cream into the chocolate mixture.

Spread the mousse over the cake, level out and refrigerate until set completely before glazing the cake with the glaze. This normally takes 6 hours.

Bitter Chocolate Glaze

Soak the gelatine in cold water. In a small saucepan bring the water, cream and sugar to the boil, remove from the heat and add the drained soaked gelatine leaves, stir to dissolve, sift in the cocoa powder and mix well, pass the glaze through a fine sieve and leave to cool to 18°C before pouring the glaze over the set mouse.

Candied Chestnuts

Cut the fresh roasted peeled chestnuts into quarters. Heat a medium non-stick saucepan with the sugar, butter and chestnuts, let the sugar start to dissolve and stir continuously to cause crystallisation whilst the sugar turns to caramel. Boil until a dark caramel colour, pour the candied crystallised chestnuts out onto a lined baking tray. Leave to set and cool. Chop the candied chestnuts into smaller pieces for serving.

To Serve

With a warm sharp long bladed knife cut the cake into 2cm wide slices. Place one slice on a serving plate garnished with chocolate sauce, spoon the candied chestnuts over the top and sprinkle chocolate cookie dust as garnish over the cake.

Serve 10 - 12 slices of cake

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Red Wine Poached Quince and Goat’s Cheese Filo Tart

Red Wine Poached Quince and Goat’s Cheese Filo Tart

Quinces Poached in Red Wine

Place all the ingredients apart from the quinces in a deep saucepan, dissolve and bring it to a gentle simmer, for 5 minutes.

Peel and core the quinces. Place the prepared quinces in the simmering liquid, place a piece of grease proof paper on top (cartouche) and gently simmer for approximately 20 minutes or until the quinces are tender.

Let the quinces cool completely in the liquid.

Spiced Filo Sheets

Preheat the oven to 180 °C, convection oven (turn the fan off).

Melt the clarified butter and brush each sheet of filo with butter, sprinkle the ground star anise, place another sheet on top and continue the process until all five sheets are on top of each other, use a sharp knife to cut the filo in 5 cm x 12 cm rectangles.

Make four long sausages with foil and place it on a baking tray with 10 cm gaps in between, drape the buttered and spiced filo over the foil to create waves.

Bake the filo in the preheated oven for 5 minutes, check if it's golden and crisp, and continue to bake for a further 5 minutes until the filo is crisp and golden.

Let the filo waves cool completely, keep them in an airtight container until needed.

Whipped Goats Cheese

Using a machine with a balloon whisk attachment whip the goats cheese, mascarpone, cinnamon and seasoning until creamy.

Add the cream and whip further until a thick ribbon stage.

Transfer the whipped cheese to a container and refrigerate  until needed.

Quince Chutney

Place the chopped onion, garlic and ginger with the sugar, vinegar, cloves, cinnamon, star anise and orange juice in a large saucepan. Over low heat dissolve the sugar and bring the mixture to the boil, add the prepared quinces and cook rapidly until the sugars start to thicken and the quinces are softening.

Stir occasionally to prevent the chutney form sticking and burning, and once you're happy with the thickness of the chutney, add the orange zest and juice.

Transfer the chutney to sterilised jars and leave to cool completely.

To use for this recipe blend a few tablespoons of chutney into a smooth puree.

Salted Caramel Walnuts

  • 200g walnuts
  • 50g caster sugar
  • 25g Malden Sea Salt
  • 1tbs unsalted butter

Heat a frying pan with the butter, nuts, sugar and salt, heat until the sugar has melted, cook until the sugar caramlises to golden brown.

Transfer the caramelised salted walnuts to a line tray, leave to cool. Break the walnuts into pieces for serving.

To Serve

Spread the pureed quince chutney onto the plate, sprinkle some crumbed goats cheese over and place a wave of filo on top. Cut the quinces poached in red wine and arrange them on top. Place a quinelle of the whipped goats cheese on top of the filo wave, scatter more crumbed goats cheese, scatter the salted caramel walnts and garnish the plate with fine herbs and or cress leaves.

Serves 6/8

Chef's Tips

Once your quince stash runs out use pears instead. Alternatively, replace the goat's cheese with a creamy blue cheese.

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Cranberry, Orange and Port Sauce

Cranberry, Orange and Port Sauce

Peel and finely dice the onion, mince the garlic and fresh ginger and mix it all together.

Place all the ingredients apart from the orange zest into a medium size saucepan and season lightly with salt and freshly cracked black pepper. Over a low heat, bring to the simmer, stirring occasionally. Cook the sauce until a thickened but drip consistency this takes about 20 minutes, add the orange zest, remove from the heat and leave to cool. Don’t forget it will thicken as it cools, so don’t let it get too thick.

Pour the cranberry sauce into a sterilized jar and seal.

Makes roughly 250 - 300ml cranberry sauce

Chef's Tips:

Use the left over cranberry sauce on cold Turkey or Goose sandwiches lathered with cranberry sauce and plenty of watercress. Or stir a spoonful of cranberry sauce into a casserole especially lamb or game, it enriches the flavour. Enjoy!

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Iron Bark Pumpkin and Chestnut Soup

Iron Bark Pumpkin and Chestnut Soup

Iron Bark and Pumpkin Soup

Heat a large saucepan and melt the butter. Add the diced pumpkin to the melted butter with the ras-el-hanout and a small amount of salt and freshly cracked black pepper.

Cook until the pumpkin starts to soften; this should take about 5 minutes. As soon as the pumpkin starts to colour, deglaze the pan with the wine, cook until the wine is absorbed by the pumpkin, add the stock, bring to the boil, reduce the heat to a simmer and cook the soup for 20 minutes.

Add the cheese and half of the chestnuts to the soup and cook for a further 10 minutes.

Blend the soup until very smooth. Pass the soup through a sieve, taste the soup and adjust the seasoning and thickness if needed.

Candied Pumpkin Seeds

Preheat the oven to 180°C.

Wash the pumpkin seeds and remove as much of the pumpkin membrane as possible. Mix the seeds with the rest of the ingredients, season with salt and spread onto a baking tray. Roast the seeds in the oven, starting with 5 minutes, stir and continue with nominations of 5 minutes until the seeds are golden. Let the seeds cool completely - once cold they will crisp.

To Serve

Serve the boiling hot soup with a few drops of pumpkin oil, the candied pumpkin seeds, a sprinkle of sumac and use a micro plane to grate the remaining roasted chestnuts over the soup.

Serves 6 - 8

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Wild Rabbit Terrine with Quince Chutney

Wild Rabbit Terrine with Quince Chutney

Wild Rabbit Terrine

Cook the ham hocks and make the jelly: Place the hocks in a deep saucepan, cover with water and bring to the boil, removing the impurities. Top the water up and add the carrot, leek, celery, two sprigs of thyme, peppercorns and coriander seeds. Simmer for about 3 hours until the ham is cooked. Pass the liquid through a fine sieve and measure 1L of the cooking liquid. Soak the gelatine in cold water and add it to the 1L of warm stock. Flake the ham meat from the bone and remove the fat.

Cook the rabbit legs: Remove the rabbit back and front legs, remove the loins and set aside. Place the legs with 1tbs of olive oil, salt and the remaining thyme and one garlic clove in a vacuum bag, seal and cook them in a preheated water bath at 83°C for 12 hours. Flake the cooked meat.

Wash and sauté the Trompette de la Mort mushrooms in butter, season and drain. Remove only the very green leaves of the cabbage, shred and blanch in salted water, refresh and drain.

Cook the rabbit loins in a non-stick frying pan with butter for about 5 – 6 minutes until slightly pink, rest the loins for 5 minutes before assembling the terrine.

Heat the stock and pour some of the hot stock over the cooked ham and flaked rabbit meat.

Line a terrine mould with clingfilm; build the terrine starting with the ham and some stock, followed by the cabbage and mushrooms, season after every third layer. Follow with the flaked rabbit meat, more mushrooms and cabbage, place the loins in and add more stock. Complete the terrine layer by layer until the mould is packed, make sure the last layer is a layer of ham, close the clingfilm over the terrine and place a heavy weight on top. Place the terrine in the fridge and leave to set over night.

Quince Chutney

Peel and dice the quinces into 1cm diced pieces.

Place all the ingredients with seasoning in a large saucepan over low heat to dissolve the sugar.

Once the sugar has dissolved bring the mixture to a rapid boil and simmer until the chutney becomes thick. You will notice that the bubbles become laboured and heavier. Stir regularly to prevent the chutney from sticking.

Cook until the chutney is the right consistency.

To Serve

Slice the terrine 1.5cm thick, glaze with truffle oil and season if needed with sea salt flakes. Serve the terrine with a light salad and the quince chutney along with toasted brioche or sour dough bread.

Serves 8-10

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Medlar and Quince Jelly, Quince Curd and Garibaldi Biscuits

Medlar and Quince Jelly, Quince Curd and Garibaldi Biscuits

 

Medlar and Quince Jelly

Wash and peel the quinces, cut them into smaller pieces. Wash and chop the very ripe medlars into quarters, place the quinces and medlars in a saucepan with the juice of one lemon and cover the fruit with cold water.

Bring the fruit to the boil and simmer for 45 minutes. Pass the cooking liquid through a jelly bag and leave to hang overnight.

Measure 10 parts of the cooking liquid with 7 parts of caster sugar, melt the sugar and bring the liquid to a rapid simmer. Skim the impurities from the surface and cook the jelly to 107°C.

Let the jelly cool slightly and then pour the jelly into chosen moulds and leave to set. This normally takes about 12 hours.

Quince Curd

Pre-heat the oven to 110°C. Peel the quinces; place them in a vacuum bag with the 50g of sugar and seal on hard vacuum. Place them in the pre-heated oven for 40 minutes, cool.

Cut the soft quince flesh into smaller pieces and place it in a Thermomix bowl with the remaining sugar and blend until smooth. Add the eggs and lemon juice, set the timer for 12 minutes at 90°C, speed 4. Once the time is done turn the speed dial to 10 and blend for 1 minute, adding the cold butter pieces at a time.

Transfer the curd to a container to cool.

 

Crème Fraiche Espma

Soak the gelatine in cold water until completely soft, squeeze to remove the excess water.

Place the cream, soaked gelatine and caster sugar in a metal bowl over a saucepan with simmering water, stir until the sugar and soaked gelatine dissolve. Remove the bowl from the heat and add the crème fraiche and mix.

Pour the mixture into a clean 1Liter cream gun, secure the lid and charge the cream gun with two gas charges. Shake vigorously and place the cream gun in the fridge to chill.

It will need about 2 hours to chill completely.

When you are ready to use the espuma shake the cream gun vigorously to loosen the mixture.

Garbaldi Biscuits

Cream the butter and sugar until pale and fluffy. Add the egg and beat until creamed.

Sift the flour over the creamed butter mixture and add the currants, mix it all together but do not over work the mixture.

Spoon the mixture onto clingfilm and roll it up in cylindrical shapes or sausages. Refrigerate for 6 hours.

Preheat the oven to 170°C and line a baking tray with parchment paper.

Cut the biscuits 1 cm thick slices, remove the clingfilm and space them evenly on the baking tray. Bake the biscuits in the pre-heated oven for 12 - 15 minutes until golden brown and crisp. As soon as you remove them from the oven sprinkle with caster sugar and leave to cool completely.

To Serve

Pipe the quince curd onto the jelly, followed by a squirt of the crème fraiche foam. Garnish with a light sprinkle of sumac or freeze dried raspberries for a dash of colour. Serve immediately with a couple of the garibaldi biscuits.

Serves 6 -8

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One Bite Luxury Mince Pies

One Bite Luxury Mince Pies

Luxury Sweet Mincemeat Mixture

  • 175g seedless raisins
  • 120g sultanas
  • 120g currants
  • 50g cut mixed peel
  • 50g chopped dried prunes
  • 175g soft brown sugar
  • 225g cooking apples - peeled, cored and grated
  • 115g shredded suet
  • 1 orange zest and juice
  • 1 lemon zest and juice
  • 25g chopped almonds
  • 25g chopped pecan nuts
  • 10g mixed spice
  • 1 tsp freshly grated nutmeg
  • 75ml brandy

Mix all the ingredients together (use only half the brandy) in a large deep baking tray and cover and leave to stand overnight.

The next day, preheat the oven to 120°C, cover the tray with foil and place in the oven for about 2 hours.

Leave the mixture to cool slightly, then mix in the rest of the brandy.

Sterilise clean glass jars in the oven and spoon the warm mincemeat into the sterilized jars, seal and leave to mature.

Makes 1.3 kg

Chef's Tip:

 

This mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least 6 months.

Make the perfect  gift: Fill clean sterilized glass jars with 300g mincemeat and attach a recipe to the side for the pastry and baking method for making mince pies at home.

Sweet Pastry

  • 460g plain flour
  • 280g unsalted butter, at room temperature
  • 160g caster sugar
  • 2 eggs
  • 1 vanilla pod, split and seeds scraped out

Preheat the oven to 170°C.

Rub the butter and vanilla seeds into the flour and sugar, add the eggs and bring the pastry together without over-working the pastry.

Turn the pastry out onto a lightly floured work surface, and divide the pastry into appropriate sizes. Do not knead the pastry, just push it together into flat squares.

Refrigerate the pastry for at least a half an hour before rolling the pastry out.

Preheat the oven to 160 °C.

Line the chosen moulds and spoon the sweet mincemeat mixture into the line pastry. Decorate each pie with either another piece of pastry on top or alternatively place one pecan nut on top. Bake the pies for 25 - 30 minutes in the preheated oven. Transfer the cooked pies to a cooling rack and leave to cool.

Serve them slightly warm.

Brandy Cream

  • 200ml double cream
  • 1 shot of brandy (25ml)
  • 50g icing sugar
Mix the cream, brandy and icing sugar, and using a balloon whisk, whip the cream till ribbon stage.
Keep refrigerated until needed.

Makes at least 65 one bite mince pies

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Venison Burger with Roasted Parsnip Straws

Venison Burger with Roasted Parsnip Straws

Venison Burgers

Heat a large non-stick frying pan with olive oil and saute the diced onion, grated carrot and celery with seasonig until soft. Do not colour - when the onions turn transparent then it's ready. Leave to cool completely and add the roasted mashed garlic.

Measure all the ingredients including the cooked onion mixture into the bowl of a mixer, attach a dough hook and kneed the meat until all the ingredients are well mixed. I prefer to use a mechanical form of mixing for burgers as it tightens the meat and prevents it from falling apart when cooking.

Test a small amount in a hot pan and taste, adjust the seasoning if needed.

Shape the burgers approximately 175g and compress into a patty shape. Let the burgers rest in the fridge for at least 6 hours.

Cook the burgers 5 - 6 mintues on each side in a hot griddle pan, alternativley brown the burger in a hot pan and transfer it to a preheated oven at 200°C and cook for a further 5 - 6 mintues.

Serve the burger patty on a bun with a spoonful of the beetroot relish, slices of tomato and salad leaves. Garnish with home made onion rings and chips of your choice. For this recipe I have chosen roasted parsnip straws.

Roasted Parsnip Straws

Preheat the oven to 180°C.

Peel the parsnips and cut them length ways, toss them with the oil and lightly season them with salt and pepper. Roast the parsnips in the preheated oven until tender and golden brown.

While the parships are roasting prepare the salt: Using a pestle and mortar crush the coriander seeds, add the maldon salt and the chopped thyme, and mix.

Once the roasted parsnips are done, drizzle over the honey and season with the thyme and coriander flavoured salt.

Serve immediately.

Beetroot and Red Onion Relish

Coarsely grate the peeled raw beetroot and finely slice the red onions.

Heat a medium saucepan with butter and sweat the onions, garlic, chilli flakes and beetroot with seasoning until it starts to caramelise. This should take about 10 - 15 minutes.

Add the sugar and cook until dissolved. Deglaze with the vinegar and cook for a further 20 minutes.

Once the relish is done stir in the chopped thyme, taste and adjust the seasoning if needed. Transfer the relish into sterilised jars and keep refrigerated until needed. The longer you let the relish mature the better the flavour, however you can use it straight away as it's equally as delicious.

Serves  6

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Slow-Cooked Pheasant, Pink Fir Fondant Potatoes and Celeriac Cream

Slow-Cooked Pheasant, Pink Fir Fondant Potatoes and Celeriac Cream

Slow-Cooked Pheasant

Prepare the pheasants by plucking the birds and remove as many of the feathers as possible. Remove the legs from the crowns. Use the legs for the recipe below.

Remove the breast meat from the crowns. Season the breast with salt and pepper, and place the seasoned breast in a vacuum pouch and add the rapeseed oil, thyme and garlic. Seal the bags on full vacuum.

Cook the pheasant breast in the preheated water bath till 58°C, core temperature, it takes about 28 minutes.

Chill the pheasant breast in iced water and refrigerate until needed.

To serve the pheasant: brown the pheasant breast on the skin side in the hot pan with butter, until golden brown.

Transfer the pheasant breast to an oven tray and roast the breast for about 6-8 minutes, let the breast rest for 8 minutes once roasted.

Pheasant and Prune Sausages

Preheat the water bath to 83°C.

Place the prepared legs in a vacuum pouch with two tablespoons of rapeseed oil, garlic and thyme, lightly season the legs. Seal the bag and cook the pheasant legs for 12 hours.

Once cooked, flake the meat and mix 200g of flaked pheasant meat with the sausage meat, season to taste add nutmeg and stir in the chopped herbs and prunes.

Shape into 30g sausage shaped balls and wrap each sausage in a rasher of the smoked streaky bacon.

Cook them in a pre-heated oven at 200°C for 12 – 15 minutes, until golden and cooked all the way through.

Herbed Pearl Barley

Cook the pearl barley in salted boiling water with a few aromatics such as carrots, celery, thyme, garlic and leeks, once cooked drain and refresh.

To reheat warm the pearl barley through in a pan with the shallot confit and rapeseed oil, season to taste and stir the herbs through just before serving.

Pink Fir Fondant

Scrub the pink fir potatoes and dry.

Heat a non-stick frying pan with a bit of the butter, brown the potatoes all over, and season lightly. Once the potatoes are golden add the remainder of the butter with a dash of water, place a cartouche on top and transfer the potatoes to a preheated oven at 180°C. Cook them for about 15 - 20 minutes (the time depends on the size of the potatoes) until tender.

Celeriac Cream

Peel and finely slice the celeriac, place it in a vacuum bag, add the butter and seasoning. Seal on hard vacuum.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 40 minutes.

Puree the celeriac in a blender until very smooth, add the cream, and if it’s still too thick then add more cream.

Taste and adjust the seasoning if need.

To Serve

Spoon the celeriac cream onto warm plates; place the drained fondant potatoes in position along with the cooked pheasant sausage. Spoon the warm pearl barley onto the plate and place the sliced pheasant breast on top. Serve with blanched purple sprouting broccoli and a drizzle of pheasant Madeira sauce. Serve immediately.

Serves 4

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A Tasting of Game

A Tasting of Game

Wild Rabbit Rillette

To braise the rabbit legs: Pre-heat the oven to 160 °C. Heat a medium oven proof casserole dish with the oil, season the legs lightly and brown them in the dish, add the prepared onions, leek, carrot, crushed coriander seeds, one sprig of thyme and crushed garlic, brown until golden then add the stock. Cover the dish with the lid and once the stock is starting to boil transfer the dish to the oven and braise the legs for 1 hour, until they are tender. Let the rabbit legs cool slightly, drain them from the liquid and flake the meat.

Heat a small frying pan with 1 tbs of the duck fat and saute the chopped banana shallots until tender, add the flaked rabbit meat and add another 80g of the duck fat, stir in the chopped herbs, capers and gherkins. Taste and adjust the seasoning if needed.

Spoon the rillette into the serving jars, leave them to cool, melt the remaining duck fat and pour it onto the surface of the rilette and set them in the fridge.

Game Terrine

Cook the ham hocks, flake once cooked and pass the cooking liquid through a fine sieve. Soak the gelatine leaves and dissolve, mix the gelatine with 500ml of the ham stock.

Cook and flake the duck and rabbit legs. Prepare the mushrooms and saute them in butter. Blanch the shredded cabbage in boiling water, refresh in ice water, drain and set aside.

Pan-fry the duck breast and cook them for about 6 - 8 minutes, until medium rare. Let them rest and once rested cut them into strips.

Line a small terrine mould with cling film and layer the terrine with the different components, pour the stock in between each layer.

Press and leave the terrine to set over night in the fridge.

Venison Scotch Egg

Mix the cooked venison meat with the sausage meat, seasoning and the chopped herbs. Cook the eggs and peel once cold.

Pack the venison sausage meat around the cooked, soft boiled egg, leave them to set in the fridge.

Panée the eggs: roll the scotch egg in the flour, then the whipped egg and then last in the panko breadcrumbs.

Heat a deep fat fryer to 160°C, fry the eggs until golden brown, drain and serve them immediately.

Partridge, Prune and Smoked Streaky Bacon Sausages

Preheat the oven to 180 °C. Season the partridge and rub the oil over the bird. Roast it in the preheated oven for 20 minutes, leave to rest and flake the leg and breast meat.

Mix the cooked partridge with the soaked prunes, sausage meat, shallots and chopped shallots, season to taste.

Shape 25g  sausages and wrap one slice of smoked streaky bacon around each sausage.

Cook the sausages in the preheated oven for 12 - 15 minutes. Serve immediately.

To Serve:

Cut a generous slice of the terrine and garnish it with mixed cress. Place the rabbit rillette on the plate along with the venison scotch egg and the partridge sausages. Serve with a jar of home made piccalilli.

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Truffled Parsnip and Pickled Girolle Salad with Shipcord Cheese and Toasted Hazelnuts

Truffled Parsnip and Pickled Girolle Salad with Shipcord Cheese and Toasted Hazelnuts

Truffled Parsnips and Borlotti Beans

If you are using fresh borlotti beans: Cook the borlotti beans in seasoned water with the sprig of thyme until tender; drain and set aside. Alternatively use tinned borlotti beans or use dried borlotti beans that have been previously soaked in cold water and cooked until tender.

Peel and dice the parsnips into 1cm cubes. Heat a large non-stick frying pan with the butter - once it’s foaming sauté the parsnips with seasoning until they turn golden brown, reduce the heat and leave the parsnips until golden, caramelised and tender but not mushy.

Add the cooked borlotti beans and truffle oil and adjust the seasoning if needed.

Set aside until needed.

Thyme Roasted Parsnips

Preheat the oven to 200°C and line a roasting tray with parchment paper.

Peel the parsnips and cut each into 6 long wedges. Lay the parsnips on the tray, season and add the oil, mix.

Roast the parsnips for 10 – 12 minutes, until golden, once cooked chop the thyme and scatter over, set aside until needed.

Parsnip Puree

Peel and dice the parsnips into 2cm dice, heat a saucepan with the butter and sauté the parsnips until they start to turn golden, season as you cook. Once the parsnips are nearly tender enough add the milk and continue cooking until soft.

While the parsnips are still hot puree until a smooth but thick puree, taste and adjust the seasoning if needed.

Pickled Girolles

Clean the girolle mushrooms and cut them into smaller pieces if needed. Heat 1tbs of oil in a medium non-stick frying pan, sauté the girolles with seasoning for two minutes.

Remove the pan from the heat and add the mustard, thyme, hazelnut and the rest of the rapeseed oil and sherry vinegar. Taste and adjust the seasoning if needed.

Let the mushrooms mature for a day before using.

To Serve

In a small saucepan reheat the truffled parsnips and borlotti beans with a few spoons full of the pickled girolles. Heat the puree and the thyme roasted parsnips.

Spread the puree on a warm plate; arrange the truffled parsnips and the thyme roasted parsnips on top. Scatter chopped roasted hazelnuts over with a few slithers of Shipcord cheese shavings. Toss a few watercress sprigs and mixed cress with a drop of truffle oil and vinaigrette to garnish the dish. Serve immediately.

Serves 4

Chef's Tip:

Use haricot or butter beans instead of borlotti beans.

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Roasted Butternut Squash, Pomegranate and Chickpea Salad

Roasted Butternut Squash, Pomegranate and Chickpea Salad

Roasted Butternut Squash Salad

Preheat the oven to 200°C and lightly grease a large oven roasting tray.

Wash the butternut skin and pat dry, cut the butternut in half and remove the seeds. Cut the butternut in even size slices and or wedges and arrange them on the roasting tray, drizzle over the olive oil, season and sprinkle over the ras-el-hanout. Roast them in the preheated oven for approximately 25 minutes or until tender when you  stick a sharp knife into the flesh. Once cooked remove the tray form the oven and drizzle over the pomegranate molasses and let the butternut cool in the tray.

Once cooled, wash and shave the fennel using a sharp mandolin, scatter it over the roasted squash, scatter the drained chickpeas, pomegranate seeds, chopped coriander  leaves, sliced salad onions and salad leaves.

Drizzle the tahini lemon yoghurt and serve.

Tahini Lemon Yoghurt

In a small bowl mix the yoghurt, tahini, lemon juice and zest. Season to taste and if the dressing is a touch too thick add a few drops of cold water to thin it down to a dripping consistency.

Serves 4-6 people

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Partridge, Fig and Salted Caramel Walnuts

Partridge, Fig and Salted Caramel Walnuts

Partridge

Preheat the oven to 200°C.

Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil.

Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Flake the meat whilst hot. Heat the olive oil with the shallots and seasoning, cook until transparent and add the cooked flaked leg meat, cook until the shallots are tender, taste and adjust the seasoning if needed.

Poach the partridge crowns in the boiling water for 3 minutes, leave to rest for 5 minutes and remove the breast from the bone. When ready to serve heat a frying pan with butter and caramelise the partridge breast in the foaming butter skin side down, caramelise the fig in the same pan. Serve immediate.

Lentils

Heat a saucepan with the butter and sauté the trompette de la mort mushrooms for 2 minutes, add the leg meat, lentils and 1 tbs of the damson vinaigrette. Cook for 5 minutes, adjust the seasoning if needed and add the thyme leaves.

Salt Caramelised Walnuts

Heat a frying pan with the butter, nuts, sugar and salt, heat until the sugar has melted, cook until the sugar caramlises to golden brown.

Transfer the caramelised salted walnuts to a line tray, leave to cool. Break the walnuts into pieces for serving.

Damson Vinaigrette

Blend all the ingredients until emulsified, season and set aside until needed.

To Serve

Spoon the lentils onto a warm plate, arrange the partridge breast and figs on top of the lentils, arrange the rest of the figs on the plate and drizzle the damson vinaigrette round the plate. Scatter the walnuts and garnish with cress. Serve immediately.

Serves 4

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Pan-Roasted Teal and Pearl Barley Salad; Damson Vinaigrette

Pan-Roasted Teal and Pearl Barley Salad; Damson Vinaigrette

Teal

Preheat the oven to 200°C.

Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil.

Remove the legs from the teals; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Flake the meat whilst hot. Heat the olive oil with the shallots and seasoning, cook until transparent and add the cooked flaked leg meat, cook until the shallots are tender, taste and adjust the seasoning if needed.

Poach the teal crowns in the boiling water for 2 minutes, leave to rest for 5 minutes and remove the breast from the bone. When ready to serve heat a frying pan with butter and caramelise the teal breast in the foaming butter skin side down for about 2 minutes, cut the teal breast on an angle and serve immediately.

Pearl Barley Salad

Cook the pearl barley in plenty of water until tender.

Once cooked drain and add the rest of the ingredients, season to taste.

Damson Vinaigrette

In a small saucepan bring the damsons, sugar and water to the boil and cook until the damsons are soft.

Blend the damsons until smooth and add the rest of the ingredients, blend until emulsified, season to taste and set aside until needed.

To Serve

Spoon the warm pearl barley salad onto a warm plate, arrange the teal breast top. Serve the teal with a few sauteed girolle mushrooms, pea shoots and drizzle the damson vinaigrette round the plate. Serve immediately.

Serves 4

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Roasted Heritage Squash and Salt Baked Beet with Soft Boiled Hens Egg and Rosehip Elderberry Vinaigrette

Roasted Heritage Squash and Salt Baked Beet with Soft Boiled Hens Egg and Rosehip Elderberry Vinaigrette

Oven Roasted Heritage Squash

Preheat the oven to 200°C.

Wash the squash, cut into pieces, mix with the oil and seasoning and ras–el-hanout. Place the squash on a baking tray and roast the squash in the oven until tender and golden brown. Leave to chill

Salt Baked Beetroot

Preheat the oven to 160°C. Wash the beetroots and place them in a deep oven tray and cover the beetroots with the salt.

Bake the beetroot in the preheated oven for 3 hours, until tender. Leave them to cook and peel.

Keep the beetroot refrigerated until needed.

Pickled Cauliflower

Preheat the oven to 200°C.

Cut the cauliflowers into small florettes.

Mix the cauliflower with the oil, ras–el-hanout and seasoning, spread on a baking tray.

Roast the cauliflowers in the oven for 10 minutes, chill.

Rosehip and Elderberry Vinaigrette

Cut the rosehips in half, remove the seeds. Place the rosehips, sugar and vinegar in a saucepan, dissolve the sugar and bring to the boil. Reduce by half, add the elderberries, and remove from the heat and leave to infuse for 2 hours.

Season to taste and stir in the olive oil.

Chill until needed.

To Serve

Soft boil two eggs, pee,l and cut them in half. Arrange the squash, beet and cauliflower with the egg on the plate, season and drizzle the vinaigrette over, place a few sprigs of baby cress leaves and serve.

Serves 4

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Honey, Plum and Blackberry Jelly with Plum Sorbet

Honey, Plum and Blackberry Jelly with Plum Sorbet

Honey Plum and Blackberry Jelly

Wash the plums, remove the stones and cut into quarters. Place the plums, blackberries, water, vanilla seeds, sugar, lime juice and honey into a vacuum bag and hard seal.

Bring the water to boil in a large saucepan and place the vacuum bag in the water, reduce the heat to a gentle simmer and leave to simmer for 30 minutes.

Remove the bag from the water and leave to cool and infuse overnight.

Pass the cooled syrup through a fine sieve or hang it in muslin for one hour to drain.

Discard the fruits and keep the juice. Measure the juice and for a turn out jelly soak 6 leaves of gelatine per 600ml of juice and soak 5 leaves for 500ml, If you set the jelly in glasses then use 5 leaves of gelatine per 600ml of juice and 4 leaves for 500ml.

Soak and once soft, melt the gelatine and add it to the plum and blackberry juice.

Pour the jelly into 8cm x 3cm size moulds and set in the fridge.

Plum Sorbet

Wash the plums, remove the stones and cut them in quarters. Freeze them individually until hard frozen. It is important that the frozen plums must be kept separated in their individual pieces.

Place a clean container in the freezer and chill the thermomix bowl in the fridge.

Weigh the sugar into the thermomix bowl. Grind the sugar and spice for 30 seconds on speed 10.

Add the frozen plums and lemon juice. Insert the thermomix spatula. Gradually turn the speed to 9 and blend the plums for 1 minute.

Scrape the sides down and repeat this process until the plums are smooth.

Add the egg white. Blend for 30 seconds on speed 8.

Scrape the sides down and insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds.

Scoop the sorbet in to the cold plastic container and store in freezer until needed.

To Serve

Turn the jelly out onto a chilled plate, place a teaspoon full of chopped pistachio nuts on top and place a small quenelle of plum sorbet on top. Garnish the plate with fresh blackberries.

Serves 6

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3 Michelin Star Evening at The British Larder, Suffolk

3 Michelin Star Evening at The British Larder, Suffolk

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Smoked Bacon, Artichoke and Hen’s Egg Tart

Smoked Bacon, Artichoke and Hen’s Egg Tart

Short Crust Pastry

Rub the butter into the flour until it resembles fine breadcrumbs.

Add the water and mix until the pastry comes together. Do not over work the pastry, wrap it tightly in clingfilm and refrigerate for one hour.

On a lightly floured work surface roll the pastry out until 1/2cm thick and line one 10cm x 35cm x 2.5cm oblong tart case.

Let the pastry rest for half a hour.

Preheat the oven to 170°C, line the tart case with blind baking beans and blind bake the pastry for 20 - 25 minutes until it's cooked. Leave to cool slighty, brush the inside with a beaten egg yolk and return the case to the oven for one minute before pouring the filling into the warm tart case.

Smoked Bacon and Egg Custard

Preheat the oven to 130°C.

Heat a non-sick frying pan with the butter, once melted saute the bacon and onion until golden brown.

Add the mustard, seasoning and the cream. Bring the mixture to the boil, simmer for 1 minute, remove the pan from the heat and leave to infuse for 20 minutes.

Whisk the eggs and add to the cream, mixing well.

Dice the cheese and scatter over the warm blind baked tart case, ladle in the egg mixture and arrange the baby artichoke quarters on top.

Carefully place the tart into the preheated oven and bake for 35 - 40 minutes, until just set.

Once cooked leave the tart to cool at room temperature before cutting the tart into even sized pieces.

Artichokes

Turn the baby artichokes; place them in ice-cold water, lemon juice and vitamin C powder to prevent them from discolouring.

Heat the oil in a medium saucepan and sauté the shallots, garlic and drained artichokes until they start to take on some colour. Season and add the herbs.

De-glaze the pan with the wine and add the stock. Cover the artichokes with a kartouche and bring to a gentle simmer. Cook until the artichokes are tender, remove from the heat and leave to cool in the liquid.

To Serve

Cut the tart into 6 even size portions. Serve the tart either slightly warm or at room temperature. Cut each artichoke into 4, heat a frying pan with olive oil and saute the artichokes until lightly golden. Serve the warm artichokes with a light herb and garden pea salad.

Serves 6

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Camomile Smoked Pear Pastilles

Camomile Smoked Pear Pastilles

Place the fresh camomile, 30g of caster sugar and water into a small saucepan over low heat. Dissolve the sugar and bring the syrup to the boil. Cook for 2 minutes.

Peel, core and cut the pears into quarters. Place the pear with the camomile syrup into a vacuum bag, seal on hard vacuum. Let the pears infuse over night.

Drain the pears, keep the syrup. Place the pears on a cooling rack. Mix half of the camomile tea with 30ml of cold water, leave to soak for 30 minutes. Spread the soaked tea over a roasting tray and mix the rest of the dry tea in with the wet tea. Place the cooling rack over the tea. Cover the tray with foil, place the tray over a naked flame, the tea will start to smoke, once you have a sufficient amount of smoke remove the tray from the naked flame, set aside for 30 minutes so that the pears take on the flavour of the smoke.

Line a Line a 14cm x 21cm x 1.5cm tray with a double layer of cling film. I found these exact trays at Muji and they are perfect.

Place the pears and the retained liquid into the bowl of the thermomix and blend for 5 minutes on speed 10.

Place 500g of the pear puree and glucose in a medium size saucepan, bring to the boil, reduce the heat to a gentle simmer and cook till the puree reach107°C.

Mix 300g of caster sugar with the pectin and add the mixture to the boiling pear mixture, melt the sugar and bring the mixture back to the boil and cook till the mixture reaches 107°C for the second time.

Immediately pour the boiling hot mixture into the lined tray and leave to set completely at room temperature.

Cut the pear pastilles into squares and roll each square in golden caster sugar.

Makes 24 pieces

Food Fanatics Tips
Do not keep the pastilles in the fridge as they will start to dissolve. Keep them in a air tight container in a dry cool place. Cut and roll them in the sugar as needed.

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Oven-Roasted Rump of Lamb with Baby Artichokes, Beet and Fennel Puree

Oven-Roasted Rump of Lamb with Baby Artichokes, Beet and Fennel Puree

Artichokes

Turn the baby artichokes; place them in ice-cold water, lemon juice and vitamin C powder to prevent them from discolouring.

Heat the oil in a medium saucepan and sauté the shallots, garlic and drained artichokes until they start to take on some colour. Season and add the herbs.

De-glaze the pan with the wine and add the stock. Cover the artichokes with a cartouche and bring to a gentle simmer. Cook until the artichokes are tender, remove from the heat and leave to cool in the liquid.

Fennel Purée

Heat the butter in a medium saucepan. Once the butter starts to foam, add the sliced fennel and seasoning, place the lid on top and sweat the fennel until it starts to turn transparent.

De-glaze the pan with the wine and cook until the wine is reduced to syrup. Add the stock and cook until the fennel is tender, then reduce until the stock is completely cooked away.

Purée the fennel until smooth, and chill.

Baby Beets

Remove the tops of the beetroots and boil them, until tender, in salted water. Once cooked, refresh and peel the beetroots.

Place the beetroots, oil, sherry vinegar, crushed coriander seeds and garlic, thyme and bay leaf in a vacuum bag and seal on hard vacuum. The beetroots are best left to mature for a day before using.

Oven-Roasted Rump of Lamb

Heat a frying pan, season the lamb rumps and brown with the butter; place the lamb rumps in a preheated oven at 200°C for 8 minutes.

Let the lamb rumps rest on a cooling rack for 5 minutes.

To serve

Prepare the artichokes: drain them from the liquid, cut them into quarters and remove the furry bits from the inside. Heat the butter in a frying pan and cook until golden brown, drain.

Heat the baby beetroot, broad beans, lamb sauce and fennel purée.

Arrange the vegetables and purée on the plate and slice the rested lamb and place on the plate. Spoon the hot sauce over, arrange the buckler sorrel leaves and baby beetroot tops. Serve immediately.

Serves 6

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Herring Escabeche Salad

Herring Escabeche Salad

Herring Escabeche

Prepare the fish; remove the pin bones, wash and pat dry. Cut the herrings to the desired size and lightly score the skin. Place the herrings in a wide, shallow container and glaze the fish with half the oil, add the bay leaf and summer savoury, set aside.

Heat a medium saucepan and toast the coriander seeds and star anise in the warm dry pan, remove from the heat.

Return the pan to the heat with the remaining oil and sweat the onions, fennel, garlic, carrot and toasted spices until it turns transparent with no colour, lightly season and add the sugar and saffron.

Add the white wine and vinegar, bring the mixture to a gentle simmer, reduce the heat and simmer for 2 minutes. Let the mixture cool for 5 minutes.

Season the herrings with the Malden sea salt and ladle the pickling liquid over. Allow the herrings to cool completely. It’s best to leave them in the fridge for 12 hours for the flavour to develop.

Pickled Green Beans

Top and tail the beans and slice at an angle.

Bring the salted water to the boil in a large saucepan and blanch the beans for 1 minute, refresh in icy cold water.

In a separate medium saucepan mix the malt vinegar and cornflour till smooth. Add the rest of the ingredients and bring the mixture to the boil. Reduce the heat to a gentle simmer for 5 minutes.

Add the refreshed blanched beans; bring the mixture back to the boil for 1 minute.

Transfer the pickled beans to a sterilised clean container, cool and refrigerate. Refrigerated they will keep for up to 2 months, if unopened.

To Serve

Serve the herring escabeche and pickled green beans on a plate, garnish the plate with some of the pickled vegetables and juices, and add a few sprigs of watercress.

Serves 6

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Salted Peanut Brittle Biscuits

Salted Peanut Brittle Biscuits

In a food processor or thermomix grind the flour, sugar, bicarbonate of soda, peanuts and the vanilla seeds till it represents coarse breadcrumbs.

Add the butter, egg and peanut butter and blend until the mixture becomes a paste.

Turn the biscuit dough out onto a lightly floured work surface and push it all together, do not knead the the dough. Divide the mixture in two and roll each into a sausage about 5cm in diameter and wrap it tightly in clingfilm and refrigerate over night. It's very important that the mixture rests well, if not the biscuits will bake unevenly, spread a lot with the potential for the edges to burn. I made the mistake once as I was in a rush and so the next time I allowed the  proper resting time and made the most delicious and beautiful biscuits.

Preheat the oven to 170°C and line two baking trays with either parchment paper of silpats.

Remove the clingfilm from the well rested biscuit dough sausages and slice them into 1/2 cm thick slices, place these on the baking trays, leave plenty of room for them to spread. Bake the biscuits for 12 - 14 minutes. Once baked let them rest on the baking tray for 2 minutes before transferring them to a cooling rack to cool completely. Repeat the process and bake the rest of the biscuits.

Makes 40 biscuits

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Set Goat’s Milk Pudding With Cherry Sherbet Dusted Doughnut

Set Goat’s Milk Pudding With Cherry Sherbet Dusted Doughnut

Set Goat's Milk Pudding

Choose the serving glasses, wash and polish them, and place them in the fridge to chill.

Split the vanilla pod, and heat it with the cream, sugar and milk. Leave to infuse for 6 minutes. Drain the soaked gelatine, add to the warm milk and stir to dissolve. Pass the mixture through a fine sieve and pour it into the chilled glasses.

Cherry Compote

Place the stoned cherries and sugar in a small saucepan and leave for 30 minutes.

Gently heat the cherries, dissolve the sugar and once it comes to the boil increase the heat and boil rapidly. Remove the impurities and cook the compote until it reaches 102°C. Remove the pan from the heat, add the juice of half a lemon, and leave to cool.

Cherry Sherbet Sugar

In a food processor blend the dried cherries, citric acid and bicarbonate of soda to a fine powder. Stir it into the caster sugar, so it's ready for the fried doughnuts.

Doughnuts

Mix both flours and rub in the fresh yeast so the mixture resembles fine breadcrumbs. Heat the milk, butter, sugar and salt until the butter is melted; leave to cool until it reaches 37°C.

Add the egg yolk to the milk mixture. Make a well in the centre of the flour; pour in the mixture and blend to form dough. Knead the dough for 5 minutes, then leave until double in size. Divide the dough into 15g balls, roll until smooth and leave to prove until double in size.

Heat the oil to 160°C, deep fry the doughnuts until golden brown, drain and roll each in the cherry sherbet sugar and serve immediately.

Cherry Salad

Wash and stone the cherries, cut them into quarters, add the lemon zest and mix.

To serve

Serve the set goat's milk pudding with a spoonful of the cherry compote and cherry salad. Skewer the doughnut, balance it over the pudding and serve immediately.

Serves 6

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The Bakers Blessing by Peter Reinhart

The Bakers Blessing by Peter Reinhart

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Lavish Lobster Macaroni Bake

Lavish Lobster Macaroni Bake

Lobster Bisque

First cook the lobsters to obtain the meat. Bring a large pan of water to a rapid boil. Put a knife through the brain of the lobster to ensure it's put to sleep humanely. Remove the tails and claws.

First cook the tails for 3 minutes and refresh in ice water. Then cook the claws for at least 7 minutes, depending on the size of the claws, refresh in ice water. Remove the meat from the tails and claws, refrigerate.

Roast the heads along with the rest of the shells at 220°C for 30 minutes, Crush the shells.

Heat the oil in a large stockpot, sauté the shallot, fennel, carrots, celery, garlic, peppercorns and coriander seeds until golden brown. Add the herbs, cayenne pepper, tomato purée, diced tomatoes and roasted crushed lobster carcasses.

Deglaze the pan with the brandy, cook until sticky, add the vermouth and cook until it becomes syrupy.

Add the fish and veal stock, bring the bisque to a gentle simmer for 40 minutes, and remove the impurities as necessary.

Blend the bisque using a Thermomix and pass through a fine sieve.

Bring the bisque to the boil and reduce until it is the correct consistency. Add the cream and adjust the seasoning if needed.

Lavish Lobster Macaroni

Cook the macaroni in a large pan of salted boiling water, drain and refresh.

Mix the cooked macaroni with the lobster bisque; you will need to judge how much bisque you require, you will not need it all. Mix in 100g of the mascarpone, half the Parmesan, sliced spring onion, egg yolks and add the chopped herbs and lobster claw meat. Season to taste.

Spoon the lobster macaroni into a lightly greased serving oven proof dish, spoon the rest of the mascarpone on top in small dollops and scatter the remaining Parmesan over.

To Serve

Bake the lobster macaroni until hot and the top has caramelised, heat the lobster tails, slice and arrange on top with the semi-dried tomatoes, fried basil leaves and a lobster claw. Serve immediately.

Serves 4

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The Doors Are Open

The Doors Are Open

I know you’re all hungry to see an example of our menu at the British Larder, Suffolk, so I have posted one here…

British Larder Suffolk

Dinner Menu 05th Augusts 2010

To Start…

Bread Basket & Slightly Salted Butter £2.00

Spinach and Garden Pea Soup; Goats Cheese and Thyme Cigarillo (V) £4.75

Warm Mackerel and New Potato Salad with Creamed Horseradish and Radishes £5.75

Upside down Beetroot Tart, Broad Bean Cream (V) £5.50

Pinney’s of Orford Smoked Salmon Plate, Capers and Lemon £8.50

To Share …

The Orford Smoke House Experience: Smoked Prawns; Smoked Salmon with Capers and Lemon; Smoked Trout Pate £10.00 per plate

To follow…

East Anglian Cauliflower Cheese with Roasted Vine Tomatoes (V) £11.00

Slow Cooked Bramfield Reared Shoulder of Lamb; Hill Farm Rapeseed Oil Mash; Salt Baked Beetroot and Griddled Leeks £15.00

Oven Roasted Sutton Hoo Chicken with Crushed New Potatoes; Sautéed Savoy Cabbage and Pancetta £14.50

Pan-Fried East Coast Line Caught Hake with Clams Cooked in Aspal Cider and Buttered Spinach £14.50

Bramfield-Reared Rib Eye Steak, Crispy Onion Rings, Chips & Béarnaise Sauce £19.00

Lavish  Mersea-Landed Lobster Macaroni Bake £23.50

To accompany…

All £2.50

Rosemary and Sea Salt Roasties / Pan-fried leeks, Peas and Wilted Spinach/ Leafy Summer Salad/ Glazed Carrots with Garden Herbs

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Malted Prune Loaf

Malted Prune Loaf

Preheat the oven to 180°C, grease a 2lb loaf tin and dust it with rolled oats.

Weigh the flour, salt, baking powder and mixed spice into the bowl of a mixer and attach the paddle attachment, mix for a few seconds, add the diced prunes and egg whilst preparing the liquids.

In a small saucepan heat the butter, golden syrup and malt until the butter is melted, remove from the heat and stir in the ale.

Slowly incorporate the liquid mixture into the flour mixture, mix until just combined.

Spoon the mixture into the prepared loaf tin and sprinkle more rolled oats over the top, bake in the preheated oven for 40 - 45 minutes. Insert a metal skewer, if it comes out clean the loaf is cooked, if not then return the loaf to the oven and bake until cooked.

Leave the loaf to cool in the tin.

Serves 8 /10

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Orford-Landed Seabass with Crispy Potatoes, Bacon and Sea Purslane

Orford-Landed Seabass with Crispy Potatoes, Bacon and Sea Purslane

Warm Smoked Bacon, Broad Bean and Sea Purslane Salad

Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks.

Wash the radishes, remove the leaves and slice the radishes finely using a mandoline.

Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane.

Shred the smoked back bacon.

Broad Bean and Sea Purslane Tempura

Mix the flour, corn flour, salt, egg yolk and sparkling water into a smooth paste. Whip the egg whites until fluffy and stop just before the soft peak stage. Fold the egg whites into the beignet batter and leave to settle for five minutes.

Prepare the broad beans by removing the outer skin, rinse and drain the popped broad beans. Rinse the sea purslane and drain on kitchen paper.

Heat the oil to 160ºC. Once it reaches the correct temperature, dip the broad beans and sea purslane in the batter and fry them until golden brown all over. Drain the tempura broad beans and sea purslane on kitchen paper and season immediately with salt and serve.

Seaweed Vinaigrette

Weigh all the ingredients for the vinaigrette, apart from the oil, and put into a blender. Blend until smooth and then slowly incorporate the oil to form an emulsion. Adjust the seasoning if needed.

To Serve

Sauté the salad: When your ready to serve, heat the oil in a large non-stick frying pan and sauté the potatoes and shredded bacon until golden brown, add the sea pusrlane and broad beans, taste and adjust the seasoning if needed.

Pan-fry the sea bass: heat the oil in a large non-stick frying pan, season the fish with salt only and sauté the sea bass skin side down first for about 2 minutes until golden brown, but it does depend on the thickness of the fillet. Once golden turn the fish over for one minute on the flesh side, drain and gently place the sea bass on top of the warm salad. Garnish the sea bass with the broad bean tempura and the seaweed vinaigrette.

Serves 4

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Hitting The Ground Running

Hitting The Ground Running

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Elderflowers Crème Fraîche Tart with British Strawberries

Elderflowers Crème Fraîche Tart with British Strawberries

Sweet Pastry

To make the sweet pastry, cream the softened butter, salt, sugar and vanilla seeds until fluffy and pale in colour. Lightly whisk the egg and slowly incorporate, a bit at a time, into the butter mixture. Add the flour and mix until just combined.

Turn the pastry out on to a lightly floured work surface, do not knead the pastry, just push it together into flat square. Cover with clingfilm and refrigerate for three hours.

Preheat the oven to 200°C.

Roll the pastry out on a lightly floured work surface, to about 4mm thick, carefully line the pastry ring, and leave the pastry hanging over the edges. Line a 10cm x 35cm x 2.5cm pastry case with blind baking beans and blind bake in the preheated oven for 10 minutes. Then turn the oven down to 150°C and continue blind baking until the pastry is cooked and crisp without any colour. While the pastry is blind baking, prepare the second stage of the elderflower and crème fraîche filling.

Elderflower Crème Fraîche Tart

To make the elderflower crème fraîche tart, prepare the crème fraîche one day in advance: weigh 600g crème fraîche into a sieve lined with muslin cloth, leave to drain overnight in the fridge.

Whisk the egg yolks, sugar and vanilla seeds until light and fluffy, stir in the lime zest, elderflower syrup and weigh 500g drained crème fraiche into the mix, mix well.

Preheat the oven to 110°C.

Once the blind baked pastry case is ready, pour the crème fraiche mixture into the tart case and bake the tart for 45 minutes or until just set. One wobble in the center is good. Carefully remove the tart from the oven and leave to cool on a cooling rack.

Strawberry Sorbet

To make the strawberry sorbet, weigh the sugar into the Thermomix bowl, secure the lid and blend on speed 10 for 10 seconds, add the frozen strawberries, lemon juice and liqueur.

Secure the lid and insert the Thermomix spatula, gently turn the speed dial to speed 10 and blend.

Scrape the sides down and repeat this process until the strawberries are smooth. Add the egg white. Blend for 30 seconds on speed 10. Scrape the sides down and insert the butterfly whisk and whisk the sorbet on speed 4 for 30 seconds. Transfer the sorbet in to the cold plastic container and store in freezer until needed.

Strawberry Pearls

To make the strawberry pearls, place the oil in the freezer to chill as cold as you possibly can get it.

Soak the gelatine in cold water until soft.

Blend the strawberries with the sugar until smooth, melt the soaked gelatine and add to the strawberry juice and pass it through a fine sieve.

Use a small syringe or pipette and drop small droplets of the strawberry mixture into the cold oil, leave them to set.

Once the pearls are set, carefully transfer them to a small sieve and lightly rinse them under cold running water, leave to drain. Keep the strawberry pearls chilled until needed.

Strawberry Sherbet

To prepare the strawberry sherbet, weigh 20g of the dried strawberries, citric acid, sifted icing sugar and bicarbonate of soda in a food processor and blend till a fine powder. Keep the sherbet in a clean airtight container of glass jar until needed.

Elderflower Macerated Strawberry with Summer Savory

For elderflower macerated strawberry with summer savory, wash and hull the strawberries, pat them dry. Cut the strawberries in half and slice each half keeping it together. Place the sliced strawberries in a small container and splash over the elderflower cordial and sprinkle the chopped savory. Leave to marinate for five minutes.

To Serve

cut a 4cm wide slice of the tart and position it on the plate. Position the elderflower macerated strawberry on the one side, spoon the strawberry pearls on the opposite side, place a quenelle of the strawberry sorbet in the middle. Garnish the tart with a dusting of the strawberry sherbet and a few of the elderflowers. Hydrated strawberry crisps are an optional garnish.

Serves 4

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Cranachan, Small Pots of Raspberry Pleasure

Cranachan, Small Pots of Raspberry Pleasure

Toasted Oat Wafers

Preheat the oven to 200 °C and spread the oats on a baking tray. Toast the oats in the preheated oven, keep an eye on it as it does burn easily, stir the oats once or twice to evenly toast , leave the oats to cool.

Place a silpat on a large baking tray before boiling the sugar.

Weigh the glucose and fondant into a medium non-stick saucepan, melt over a moderate heat, once melted increase the heat and boil till the sugar reaches 160°C.

Pour the boiling hot sugar onto the silpat and leave to cool at room temperature.

Once the sugar is cooled completely break it up using a rolling pin and then powder the sugar and toasted oats using a very powerful blender such as a Thermomix.

Reduce the oven heat to 160°C and turn the fan setting off.

Line a baking tray with parchment paper, use a cookie cutter and sprinkle the sugar powder evenly onto the parchment paper in the desired shapes, I used a 5cm diameter ring cutter.

Bake  in the pre-heated oven for approximately 10 minutes, until the sugar dissolves and forms a clear crisp disk.

Let the wafers cool completely, they will be super fragile.

Cranachan

Preheat the oven to 200 °C and spread the oats on a baking tray. Toast the oats in the preheated oven, keep an eye on it as it does burn easily, stir the oats once or twice to toast evenly, leave the oats to cool completely.

Select four serving glasses for serving, set aside on a tray.

Select the best raspberries, about half the amount, set them aside.

Lightly crush the remaining raspberries with a fork, do not mash  too much.

Soft whip the double cream, whisky and the icing sugar, fold the crème fraîche and the crushed raspberries into the soft whipped cream mixture.

Spoon half of the cream mixture in to the selected glasses, arrange a few raspberries, scatter a sprinkle of toasted oats and top with a little honey, repeat the process and finish each glass with the remaining raspberries, scatter the toasted oats and serve with a toasted oat wafer.

Serves 4

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Come along to our launch!

Come along to our launch!

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Chocolate Fudge Cake With Cherries In Red Wine

Chocolate Fudge Cake With Cherries In Red Wine

Chocolate Fudge Cake

Preheat the oven to 180°C, grease 6 8cm x 3cm size cake moulds and dust them with cocoa powder.

Melt the butter in a small saucepan, once melted remove the pan from the heat, add the chocolate and stir till dissolved. Set aside to cool but not set.

Whisk the eggs and sugar until pale and fluffy.

Add the cooled melted butter and chocolate mixture and whisk well to incorporate.

Sift the flour, cocoa powder and salt together.

Fold the sifted flour into the egg and chocolate mixture.

Spoon the mixture into the prepared moulds and place them on a baking tray in the centre of the preheated oven for 10 - 12 minutes. I like to just cook my cakes, to ensure a moist fudgy centre.

Leave the moulds on a cooling rack to cool completely. Once cold and set, gently turn the cakes out from the moulds.

Original Beans Chocolate Ganache

In a small saucepan bring the cream to the boil, remove the pan from the heat and add the chocolate, stir continiously until the chocolate has completely melted.

Pour smooth chocolate ganache into a small container and leave to cool, once cold, cover and refrigerate to set completely. I normally make this a day in advance to ensure that the ganache sets.

Cherries in Red Wine

Prepare the cherries, cut them in half and remove the stones.

In a small saucepan bring the wine, vanilla seeds and sugar to the boil over low heat. Reduce by half until syrupy.

Pour the hot syrup over the prepared cherries and leave to marinade. It's best to make this a day in advance.

To Serve

Select a serving plate or plates, arrange the cakes on the plates and add a spoonful of the cherries on top, place a small quenelle of the chocolate ganache on top of the cherries and drizzle with a little of the red wine syrup.

Serves 6

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Time To Confess

Time To Confess

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Fresh Buffalo Curd Summer Salad

Fresh Buffalo Curd Summer Salad

Fresh Buffalo Curd

Rinse a medium saucepan with cold water, measure the fresh buffalo milk, lemon juice and salt into the dampened pan and set aside for 20 minutes.

Over very low heat gently bring the milk to 80°C, stir only if you need to prevent the milk from burning. Do not disturb the milk too much. Once the milk reaches the temperature remove the pan from the heat and set aside to cool at room temperature for 3 hours.

Line a sieve with muslin cloth and carefully pour the curdled milk through the muslin, leave to drain naturally for 1 hour. Hang the muslin in the fridge and leave to continue to drain overnight.

The following day, discard the whey and transfer the fresh curd cheese to a clean container, the fresh curd is now ready to use.

This quantity of milk makes approximately 750g of fresh buffalo curd cheese and will keep for 5 days in the fridge.

Summer Salad

Peel the kohlrabi, use a mandolin to finely slice and then cut into 1cm wide strips, dunk the strips in ice water to crisp.

Wash the courgettes and use a vegetable peeler to slice into long ribbons.

To slice the asparagus, remove the stalk and use a vegetable peeler to slice into strips.

Blanch the shelled fresh peas,  refresh and drain. Place the peas in a small bowl, add a teaspoon of the lemon oil and season to taste, lightly crush the peas.

Wash and drain the micro salad.

Lemon Oil

Measure the ingredients into a clean jar with a tight fitting lid, shake vigorously and adjust the seasoning if needed.

To Serve

Place the strips of drained kohlrabi, courgette and asparagus on a large flat tray, season and drizzle with the lemon oil, leave for 5 minutes to marinade.

Serve a quenelle of the fresh buffalo curd on a spoon, season with sea salt and freshly cracked black pepper, add a few drops of the lemon oil and some of the picked purple thyme leaves, position the spoon on the plate.

Arrange the marinated vegetables on the plate; garnish each plate with the micro salad, a few drops of the lemon oil and a dusting of the wild sumac.

Serves 4

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The British Larder Is Taking Roots

The British Larder Is Taking Roots

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Chicken Caesar Salad

Chicken Caesar Salad

The Chicken

Remove the two legs and breast.

Use the legs for the potted chicken and the breast needs to be char-grilled or fried in a griddle pan when you are ready to serve the dish.

Parmesan Foam

First infuse the water: Bring the water, peppercorns, coriander seeds, bay leaf, crushed garlic and vinegar to the boil in a small saucepan. Simmer for 2 -3 minutes, remove from the heat and leave to infuse for 10 minutes.

Soak the gelatine in cold water, drain and squeeze to remove the excess water.

Pass the infused water through a fine sieve, keep the liquid and discard  the solids. Add the soaked gelatine to the liquid and melt over low heat, add the grated Parmesan. Blend until smooth, add the dijon mustard and yoghurt, taste and adjust the seasoning if needed.

Pass the mixture through a fine sieve and transfer to a clean cream whipper and charge with two gas charges, refrigerate to set and chill.

Parsley Crumb

Place the parsley and crust- less bread in a blender and blend till fine bright green crumbs are formed.

Keep refrigerated until needed.

TIP: This crumb freezes well and make a great instant garnish for dishes such as shepherds pies.

Potted Chicken

Preheat the oven to 200°C, season the chicken legs and place them on a roasting tray in the preheated oven for 35 - 40 minutes.

Cool and flake the meat from the bones, chop the skin if crisp and mix it through the chicken.

Place the chopped shallots, bay leaf, seasoning and half of the fat in a small saucepan and cook over low heat until transparent, cooked but not coloured.

Mix the cooked shallots, flaked chicken meat and the leaves of one of the thyme sprigs, divide the mixture between 4 small ramekins.

Melt the remaining fat, leave it to soft set,still spreadable but not runny, spoon the semi-set fat on top of the potted chicken. Garnish each pot with the leaves from the remaining sprig of thyme.

Refrigerate to set.

To Serve

Char-grill the chicken breast or use a griddle pan to cook the chicken breast till cooked but moist.

Soft boil the eggs, cool, peel and cut each egg in half. Dip each half egg in the green crumb, spoon a small amount of the parsley crumb onto the plate and place the half soft boiled egg on top.

Toast the bread, wash the gem lettuce and slice the radishes. Arrange this on the plate along with the sliced cooked chicken breast, serve half a breast per person. Place a pot of potted chicken onto each plate.

Shake the cream whipper vigorously and squirt the foam into a small glass jar, place it on the plate and serve the chicken Caesar salad.

Serves 4

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Quinoa Salad with Lemon Tahini Vinaigrette

Quinoa Salad with Lemon Tahini Vinaigrette

Quinoa Salad

To Cook The Quinoa: Fill a large pan with water and season with salt, bring the water to a rapid boil and add the quinoa and turmeric. Stir the quinoa regularly and ensure the water boils rapidly throughout the cooking process. Cook the quinoa like pasta until tender but still with a light al dente bite. Drain the quinoa using a fine sieve and refresh under cold running water. Leave to drain.

Mix the cooled and drained quinoa with the rest of the ingredients and add the vinaigrette to taste, do not add all the vinaigrette as it might drown the salad. I like to serve the remaining vinaigrette on the side so that guest can add more if they wish.

Lemon Tahini Vinaigrette

Measure all the ingredients for the vinaigrette into a jug of a blender and blend until smooth, taste and adjust the seasonign if needed.

Keep the vinaigrette refrigerated for up to 5 days if you do not use it all at once.

Food Fanatics Tip

What is Tahini? Think peanut butter, only made with sesame seeds. Tahini is made by soaking sesame seeds in water for a day, then crushed to separate the bran from the kernels. The crushed seeds are put into salted water, where the bran sinks, but the kernels float and are skimmed off the surface. They are toasted, then ground to produce their oily paste. There are two types of tahini, light and dark, and the light ivory version is considered to have both the best flavour and texture. You can buy tahini from most good supermarkets, delicatessens  or health food stores. Tahini is most closely associated with the Middle East and is used to make hummus, baba ghanoush and halvah.

Serves 4/6

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Mango and Orange Blossom Pudding, Orange Polenta Biscuits

Mango and Orange Blossom Pudding, Orange Polenta Biscuits

Orange, Polenta and Wild Sumac Shortbread

Cream the butter, sugar and orange zest until pale and fluffy.

Add the polenta and cream the mixture for a further 1 minute.

Fold the flour and cornflour into the creamed butter mixture.

Transfer the dough onto clingfilm and form into a sausage shape about 3cm in diameter, refrigerate for 1 hour.

Unwrap the dough sausage, roll it in caster sugar and re-roll to the original thickness and shape. Refrigerate until hard, about 2 hours.

Preheat the oven to 175°C and line a baking tray with parchment paper.

Cut shortbread disks into ½ cm thick slices, remove the clingfilm and roll each slice in caster sugar, and place on baking tray, sprinkle on sumac.

Bake for 12 minutes, dust with more sugar once it comes out of the oven.

Transfer the biscuits to a cooling rack and chill.

Makes about 22 - 24 biscuits

Orange Blossom Air

Soak the gelatine in cold water until completely soft, squeeze to remove the excess water.

Place the cream, soaked gelatine and caster sugar in a metal bowl over a saucepan with simmering water, stir until the sugar and soaked gelatine dissolve. Remove the bowl from the heat and add the natural yoghurt, stir and add the orange blossom water to taste.

Pour the mixture into a clean 1/2 Liter cream whipper, secure the lid and charge the cream whipper with two gas charges. Shake vigorously and place the cream whipper in the fridge to chill. It will need about 2 hours to chill completely.

When you are ready to use the orange blossom air/ foam shake the cream whipper vigorously to loosen the mixture.

Mango Jelly

Blend the mango, sugar, cream and juice until smooth in a blender or food processor.

Transfer the mixture to a small saucepan and bring to the boil, reduce the heat to a gentle simmer for 5 minutes.

Remove the pan from the heat and add the soaked gelatine, sir and pass the mixture through a fine sieve.

Pour the mango into serving glasses, carefully transfer them to the fridge and leave to set completely.

Thermomix Method:

Weigh the sugar into the TM bowl, grind on speed 0 for 20 seconds. Add the mango, cream and juice and blend on speed 10 for 1 minute, scrape the sides down.

Set the timer to 8 minutes, 100°C speed 4.

Add soaked gelatine and blend for 20 seconds speed 10.

Pour the mango jelly into serving glasses, carefully transfer them to the fridge and leave to set completely.

To Serve

Dice the mango and cut the orange segments into smaller pieces, add a pinch of sumac and divide the mixture between the glasses.

Shake the orange blossom air vigerously, if it's too firm dip the cream whipper in hot water for a few seconds to loosen the mixture.

Squirt the orange blossom air on top of the mango and orange salad and garnish the air with a pinch of sumac and chopped fresh thyme.

Serve the puddings with a few orange, polenta and wild sumac short breads.

Serves 6

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Pickled Summer Carrot, Salmon Gravalax and Borage

Pickled Summer Carrot, Salmon Gravalax and Borage

Pickled Summer Carrots

With a mandolin slice the peeled carrots on an angle  about 2mm thick and lightly sprinkle with salt, set aside for 1 hour.

Place the rest of the ingredients in a saucepan, dissolve the sugar over low heat, turn the heat up and cook the syrup for 10 minutes.

Wash the carrots under cold running water to remove the salt and leave to drain.

Add the carrots to the boiling syrup; bring  back to the boil for 2 minutes.

Let the carrots cool for a few minutes then transfer to sterilized containers.

Either use immediately or let the pickled carrots mature for one week before using.

Fills three 250ml preserving jars.

To Serve

Choose 4 starter size serving plates, refrigerate them for 20 minutes before serving. The chilled plates will keep the salmon cool on a hot day. Divide the salmon between the 4 plates, laying it flat to cover the base of the plate. Arrange the drained pickled carrots, borage flowers and baby salad leaves. Drizzle with the pickling liquid and olive oil and serve.

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How to make Culinary Foams, Air and Espumas

How to make Culinary Foams, Air and Espumas

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The British Larder Waldorf Salad

The British Larder Waldorf Salad

Oxford Blue Dressing

Cream the egg yolk, mustard, cheese, lemon juice, sugar and seasoning until smooth. Slowly add the two oils while slowly whisking the mayonnaise to form an emulsion, if the mayonnaise become thick half way through add the water and continue adding the oil while whisking.

Taste and adjust the seasoning if needed.

Chill the mayonnaise for 30 minutes, this will help the flavours to develop.

Waldorf Salad

Wash and peel the celery, cut into 5cm long batons x 2 -3 mm thick, keep them covered with damp kitchen paper until needed.

Lightly roast the walnuts in a preheated oven, cool completely.

Wash the watercress and apples.

When you are ready to serve, remove the core with an apple corer, then use a mandolin to slice the apples into 2 -3mm thick slices, keep the apples together to make them look as if they are whole again. Lightly dress each slice with  the dressing and place the apple in it's natural shape in the centre of the chosen plate. Arrange the celery batons, roasted walnuts and watercress round the apple, crumb the cheese and divide it between the plates and spoon on drops of the dressing and serve immediately.

Serves 4

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Chive and Sea Salt Short Breads with Pickled Pear and Montgomery Air

Chive and Sea Salt Short Breads with Pickled Pear and Montgomery Air

Chive and Sea Salt Shortbread

Preheat the oven to 160 °C.

Cream the soft butter, salt and sugar until pale in colour and light and creamy. Add the egg yolk and cream together.

Fold in the cheese, chives and sifted plain flour and mix until the dough represents coarse breadcrumbs. Do not over work the mixture as it will make the dough elasticated.

Push the dough together and wrap it in clingfilm, refrigerate for 1 hour.

Thermomix Method:

Weigh the butter, salt and sugar directly into the TM bowl, blend on speed 10 for 20 seconds. Insert the butterfly whisk and cream the mixture on speed 4 for 1 minute. Add the egg yolk and double cream and cream again on speed 4 for 30 seconds. The mixture will become light and fluffy.

Remove the butterfly whisk and add the chives and cheese, secure the lid, set the dial to lock position and press the "turbo" button a couple of times to incorporate the cheese and chives.

Add the sifted flour, secure the lid and turn the dial to the lock position and press the "turbo" button a couple of times to incorporate the flour, the mixture will look like coarse breadcrumbs. Do not over work the dough as the shortbread dough will become elasticated.


Turn the mixture out onto a lightly floured work surface and push it together with your hands, do not kneed the dough. Wrap it tightly in clingfilm and refrigerate for 1 hour.

Roll the shortbread out about 3mm thick on a lightly floured work surface or between two sheets of parchment paper. Cut into 1 1/2 " squares and line the inside of a miniature muffin tray.

Bake the shortbread in the preheated oven for 1 - 12 minutes, carefully turn them out and leave to cool and crisp up.

Once cooled keep the shortbread in an airtight container  until needed.

Bacon Dust

Preheat the grill, lay the bacon on a baking tray and grill the bacon until very crispy, turn it a couple of times during the cooking process to ensure the bacon is completely dry and crispy without it being burnt.

Let the bacon cool on a cooling rack, this will allow it to crisp up, pat dry with kitchen paper and remove as much fat as possible.

Once the bacon is cold break it into even size pieces. Turn the thermomix on with the blades running at speed 10, drop the bacon all at once onto the running blades and place the measuring cup in place, grind for 20 seconds or until you are satisfied with the bacon crumb texture. If you do not have a Thermomix you could use an ordinary blender or alternatively chop the cooked bacon by hand but the texture needs to be as fine as possible..

The bacon crumb is now ready to be used.

Montgomery Air

Bring the water and cream to 80°C in a small saucepan, add the cheese and drained gelatine and blend the mixture until smooth.

Pass the mixture through a fine sieve and pour it into a 1/2 L siphon bottle or cream whipper, secure the lid and charge with two gas pellets, shake the cream whipper vigorously and refrigerate to cool.

Pickled Pear

Peel the pear and remove the seeds, finely dice into about 2 - 3mm pieces.

Gently mix all the ingredients together and leave to infuse for 10 minutes.

To Serve

Lay the shortbreads out on a tray. Drain the pickled pears and spoon a small amount into each shortbread cup. Shake the cream whipper vigorously, if the mixture has solidified, dip the cream whipper in warm water to loosen the contents. Squirt a small amount on top of the pickled pears and garnish each with the bacon dust, a sprinkle of chopped thyme and a dusting of paprika, serve immediately.

Serves 24

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Roasted Woodpigeon Breast with Pickled Morel Mushrooms and Watercress Emulsion

Roasted Woodpigeon Breast with Pickled Morel Mushrooms and Watercress Emulsion

Salt-baked Cheltenham beetroot

Preheat the oven to 160°C. Wash the beetroots, scrub the skin and remove the leaves, but leave a small piece of the leaf stalk attached to the beetroot. Cover the damp beetroot in the Fleur de Sel, lay them on a baking tray and place the tray in the preheated oven for one-and-a-half hours.

Let the beetroots cool and then dust off as much salt as possible. Cut them in half if they are small and quarters if they are larger. Brush the baked beetroots with oil and set aside until needed.

Spelt Salad

Mix the cooked spelt grains with the herbs, oil and vinegar, season to taste and leave to develop flavours for 10 minutes.

Pickled Morel Mushrooms

Clean the morel mushrooms and cut them into rings. Heat 1tbs of oil in a medium non-stick frying pan and sauté the morel mushrooms with seasoning for two minutes.

Remove the pan from the heat then add the thyme leaves, sherry vinegar and the rest of the oil. Let the oil heat through with the heat of the pan then set aside for 20 minutes.

Watercress Emulsion

Place all the ingredients, apart from the oil for the watercress emulsion, in a blender and blend until smooth. Add the oil slowly while blending to form an emulsion.

Roasted Woodpigeon

Preheat the oven to 200°C. Heat the oil and butter in a non-stick frying pan, season the pigeons and colour them golden brown for one minute on each breast, then transfer the pigeons to a roasting tray and place them in the preheated oven for four minutes.

Let the pigeons rest for six minutes, remove the breast from the carcase and serve.

To serve

Place three pieces of the salt-baked beetroots on the plate and spoon the spelt salad in the centre. Drain the morel mushrooms and place them on the plate, drizzle the watercress emulsion and place one pigeon breast on top of the spelt salad. Garnish the plate with fresh rosemary flowers and sprigs of fresh watercress.

Serves 4

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Orange, Polenta and Wild Sumac Shortbread

Orange, Polenta and Wild Sumac Shortbread

Orange, Polenta and Wild Sumac Shortbread

Cream the butter, sugar and orange zest until pale and fluffy.

Add the polenta and cream the mixture for a further 1 minute.

Fold the flour and cornflour into the creamed butter mixture.

Transfer the dough onto clingfilm and form into a sausage shape about 3cm in diameter, refrigerate for 1 hour.

Unwrap the dough sausage, roll it in caster sugar and re-roll into its original shape and thickness. Refrigerate until hard, about 2 hours.

Preheat the oven to 175°C and line a baking tray with parchment paper.

Cut shortbread disks ½ cm thick slices, remove the clingfilm and roll each slice in more caster sugar, and place on baking tray, sprinkle sumac.

Bake for 12 minutes, dust with more sugar once it comes out of the oven.

Transfer the biscuits to a cooling rack and chill.

Makes about 22 - 24 biscuits

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Asparagus Soup with Crisp Asparagus Rolls

Asparagus Soup with Crisp Asparagus Rolls

Asparagus Soup

Heat the butter in a large saucepan  and sauté the onions and potato with seasoning until transparent, use a lid to help the softening process and to prevent the onions and potatoes from colouring.

De-glaze the pan with the wine and cook until the wine becomes sticky and reduced.

Add the stock, bring the soup to a gentle simmer and cook until the potatoes are soft, add the cream, bring the soup back to the simmer for 5 minutes and transfer the soup to a blender.

Heat the oil in a large non-stick frying pan  and sauté the asparagus for 3 – 4 minutes with seasoning to soften them slightly.

Add the sautéed asparagus to the soup base and blend until smooth, taste and adjust the seasoning if needed and serve immediately.

Food Fanatics Tip:
This asparagus soup is equally delicious served either hot or cold. If you would like to serve the soup cold then it ‘s very important to chill the soup as quickly as possible as it will discolour and lose it’s bright green colour, place the soup in a container into ice water, this way it will cool quickly.

Crisp Asparagus Filo Rolls

Pre-heat the oven to 160ºC and line a baking tray with parchment paper.

Prepare the asparagus: cut them into 8cm long spears and use the remainder of the stalk in the soup.

Cut the filo pastry into 6cm x 12cm strips, lightly brush with melted butter sprinkle with the sumac and ras-el-hanout.

Place an asparagus spear on one end, leave the head exposed and roll each spear up in the lightly buttered filo pastry.

Do the same with the rest of the asparagus spears.

Bake them for 15 – 18 minutes until crisp, serve immediately with the hot asparagus soup.

Food Fanatics Tip:
These crisp asparagus filo rolls can be made up to two days in advance but do not bake them until needed. They are also delicious served either hot or cold.

To Serve:

Serve the hot soup in a bowl and garnish it with teaspoons full of fresh curd cheese, olive oil and fresh thyme leaves and serve the crisp asparagus filo rolls on the side.

Serves 4/6

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Saffron Orange Soused Mackerel Salad

Saffron Orange Soused Mackerel Salad

Saffron Orange Vinaigrette (use half for the fish and the rest for the salad)

Place all the ingredients into a small jar with a tight fitting screw lid and season the vinaigrette lightly, as the soy sauce is salty. Shake the jar vigerously, taste and adjust the seasoning if needed. Leave the vinaigrette to infuse whilst preparing the mackerel and salad.

Saffron Orange Soused Mackerel

Wash the mackerel fillets under cold running water and pat the fillets dry with kitchen paper. Cut each fillet of mackerel on an angle to create 3 even size diamond shapes. Score the skin of each diamond several times; do not cut all the way through to the flesh just the skin.

Food Fanatics Tip: This will prevent the fish from curling up and allows the fish to cook evenly.

Season the mackerel lightly. Heat the olive oil in a non-stick frying pan  and place the mackerel diamonds skin side down in the hot but not smoking pan. Press down, with two fingers, on top of each piece for a few seconds to prevent it from curling up. Sauté for two minutes until crisp and the skin is golden brown. Flip the fish over and turn the heat off and pour over half the marinade into the warm pan.

Immediately remove the fish and reduced sauce from the pan, leave to rest whilst plating up the salad.

Raw Fennel, Kohlrabi and Chicory salad

Wash the fennel bulb, remove the outer layer and use a sharp mandolin to finely shave the fennel into a large mixing bowl.

Peel the kohlrabi and finely slice using the mandolin, then finely julienne by using a sharp knife, add the julienned kohlrabi to the fennel.

Wash the chicory, remove the root end and separate the leaves, add the chicory to the fennel mixture, add the orange zest, orange segments and chopped dill and season to taste.

Add the other half of the saffron orange vinaigrette to taste when you are ready to serve.

To Serve

Place three neat piles of the salad on the plate, top each with a diamond of mackerel and garnish the salad with the tahoon or mustard cress and drizzle with the reduced marinade from the pan.

Serves 4

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Warm Treacle Cider Ham Hock Spring Barley Salad with Rumpy Rolls

Warm Treacle Cider Ham Hock Spring Barley Salad with Rumpy Rolls

Woodbridge Mill Wholemeal Rumpy Rolls

In a cup mix the yeast with 60ml of  water until it's dissolved, leave for 10 minutes.

In a large mixing bowl mix the two flours and salt and make a well in the centre. Add the yeasty water together with the rest of the water, use a spatula or pallet knife to cut the water and yeast into the flour, mix until it all comes together and knead the dough for 8 minutes to form an elastic and smooth bread dough.

Food Fanatics Tip: please note that wholemeal flour absorbs more water than white flour so if the dough feels slightly dry add a bit more water.

Place the bread dough into a lightly greased bowl, cover with a clean tea towel and leave to proove until double in size.

Preheat the oven to 220°C.

Turn the dough out onto a lightly floured work surface, use your fingers to spread the dough into a large rectangle and then fold the two long sides inwards to form a long narrow log. Cut the log into 50g balls and roll them into smooth bread rolls. Place the bread roll dough on a lined baking tray with about 6 cm gaps between each, cover the tray with a clean tea towel and leave the to proove until double in size.

Use a very sharp knife to cut marks in the top of each roll and lightly dust with wholemeal flour. Place the baking tray into the preheated oven, pour 150ml cold water on the floor of the oven and quickly close the door. Bake the rolls for 12 - 15 minutes, until cooked with a crisp crust.

Let the rolls cool on a cooling rack.

Makes 12/13 x 50g rolls

Warm Treacle Cider Ham Hock Spring Barley Salad

Heat the oil in a large saucepan and saute the onion, celery and garlic until transparent and it starts to take on colour, add the pearl barley and cook for 2 minutes.

Deglaze with the beer and cook until the pearl barley absorbs the beer, add the stock and bring to a gentle simmer. Food Fanatics Tip: do not add salt at this stage as it will make the barley tough, add the seasoning towards the end of the cooking time. Gently simmer the barley for about 30 minutes, add light seasoning after the first 20 minutes. Stir occasionally,  and keep the pan covered with a lid at all other times.

While the barley is cooking cut the chorizo sausage in 1cm slices and pan-fry until cooked and golden brows, set aside.

Once the barley is cooked remove the lid increase the heat to a rapid boil, add the ham, peas, asparagus and broad beans and cook for about 5 minutes until the mixture becomes dryer and the liquid is absorbed. Stir in the butter, adjust the seasoning and add the lemon juice, zest and the chopped parsley. Stir in the cooked sliced chorizo sausage, serve the warm salad in a warm bowl, garnish the dish with fresh pea tops and serve with the warm freshly baked rumpy rolls.

Serves 6 as a starter portion or 3/4 for a main

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Richardson’s Smokehouse Smoked Mackerel Spring Salad with Ham Cakes and Dill Crème Fraiche

Richardson’s Smokehouse Smoked Mackerel Spring Salad with Ham Cakes and Dill Crème Fraiche

Smoked Ham and Rocket Cakes

Boil the potatoes in salted water, drain and mash.

Mix the mashed potatoes with the flaked smoked ham hock, finely sliced spring onions, egg yolk, chopped rocket, grain mustard and season to taste.

Shape 50g cakes 4cm round, the cakes will keep for up to two days in the fridge.

Preheat the oven to 200°C and line a baking tray with parchment paper.

When you are ready to serve, heat the olive oil in a large frying-pan.

Pan-fry the cakes until golden brown on both sides, place them in the preheated oven for 8 minutes to make sure that they are cooked all the way through and piping hot.

Dill Crème Fraiche

Mix all the ingredients, season to taste and leave to infuse and develop  flavours for 10 minutes.

Smoked Mackerel Spring Salad

First caramelize the lemon slices: Cut each lemon into three even thick slices. Heat a non-stick frying pan and caramelise the lemon slices, without any oil, until golden, transfer them to a plate.

For the Spring Salad: Mix the blanched asparagus spears, podded broad beans, sliced radishes and chosen salad or cress leaves with the oil and season to taste.

For the smoked mackerel: Remove the bones, head and fins and cut the mackerel into 6 even size pieces.

To Serve

Cook the smoked ham and rocket cakes and serve two cakes per plate, spoon the dill Crème fraiche into small dipping pots and place it next to the cakes. Divide the spring salad between the plates, place a piece of smoked mackerel next to the salad and place a caramelized lemon slice on the other side.

Serves 6

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Pan-Fried John Dory with Cockles, Samphire and Cockle Velouté

Pan-Fried John Dory with Cockles, Samphire and Cockle Velouté

Steamed Cockles

Soak the cockles in fresh cold water overnight and then wash them under running cold water for 20 minutes to wash away all the sand. If there are any open cockles, discard them immediately.

Drain the washed cockles in a colander. Peel and finely slice the banana shallots and add these together with the whole sprigs of parsley to the cockles.

Heat a large saucepan over high heat and, as it approaches "smoking hot", add the cockles, sliced shallots and parsley. Shake the pan, add the wine and fit a tight fitting lid. Keep the pan on the heat and give it a gentle shake. Steam the cockles for two minutes.

Once all the shells have opened, remove the pan from the heat and immediately transfer the cockles to a fine sieve, lined with muslin, placed over a bowl to collect the cooking juices.

Pick the cockle meat from the shells and return to the passed cooking juices, then chill.

Cockle Velouté

Heat the oil and butter in a large saucepan. Once the butter starts to foam, add the sliced shallots and crushed coriander seeds and sweat until transparent with no colour.

Add 150ml of the cockle wine cooking liquid and reduce the liquid by half.

Add the fish stock, bring the sauce to the boil and cook until reduced by half.

Add the cream, bring the sauce back to the boil and pass the velouté through a fine sieve into a small saucepan. Taste and adjust the seasoning if needed. Chill and set aside until needed.

Gnocchi

Preheat the oven to 100°C and line a baking tray with parchment paper.

Peel the potatoes and cut them into large equal-size chunks. Boil the potatoes in salted water until cooked, drain and transfer them to the lined baking tray.

Place the tray into the preheated oven and dry the potatoes out for 10 minutes. This is to remove any excess water. Push the dry, warm potatoes through a ricer into a large mixing bowl, add the egg, pasta flour and seasoning and mix it all together until the gnocchi dough forms.

Wrap the dough ball in clingflim and refrigerate for two hours.

Once rested, place the dough on a lightly floured work surface, divide into four equal pieces and roll each piece into 2cm thick sausages. Use a sharp knife and cut 2cm wide gnocchi pillows. Sprinkle the semolina over a baking tray and place the gnocchi pillows on the tray.

In a large saucepan, bring the salted water to a rapid boil, add the gnocchi all at once, cover the pan with a tight-fitting lid and bring the water back to the boil.

Blanch the gnocchi for four minutes. Once they all float, they are ready to be transferred to ice water to chill them immediately.

Drain the gnocchi, toss them in a splash of olive oil and transfer them to a clean, dry tray. Keep refrigerated until needed.

Pan-fried John Dory

While sauteing the gnocchi and samphire, heat some oil in a second large frying pan. Season the John Dory fillets with the salt and place the fillets presentation side down into the hot pan and add the knobs of cold butter. Pan-fry for one-and-a-half minutes before flipping the fish over, then continue cooking for a further one-and-a-half minutes. Drain the fish fillets on kitchen paper.

Sautéd Samphire and Capers

Wash the samphire and remove any brown dried-out stalks.

Bring a large pan of salted water to a rapid boil and blanch the samphire for one minute, refresh and drain.

Melt the butter in a large non-stick frying pan. Once the butter starts to foam, add the gnocchi and sauté until golden brown all over - about four minutes. Add the drained samphire, cockles and capers, sauté for one minute and add seasoning, a squeeze of fresh lemon juice and the parsley. It's ready to serve.

To serve

Bring the sauce back to the boil. On warm serving plates, spoon the samphire mixture, place a piece of pan-fried John Dory on top followed by more cockles and samphire. Froth the sauce using a hand-held blender and spoon the foaming sauce over the fish and serve immediately.

Serves 4

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Carpaccio of Suffolk Cod with Shallot, Ginger and Soy Vinaigrette

Carpaccio of Suffolk Cod with Shallot, Ginger and Soy Vinaigrette

Soy and Shallot Vinaigrette

Using a jar with a tight fitting screw top lid place all the ingredients in the jar, do not season, remember that soy sauce is salty, shake the jar vigorously, taste and adjust the seasoning if needed.

Set aside and let the vinaigrette infuse for 1 hour before using.

Food Fanatics Tip

This vinaigrette is at it's best after a day or two as the flavours will develop. If you have leftovers of the vinaigrette stir it into a beef stir-fry with udon noodles, it makes a delicious stir-fry sauce. The vinaigrette will keep for up to 10 days refrigerated and works very well with various ingredients. These include  carpaccio of beef, raw wafer thin slithers of beef or tossed into a salad of char-grilled chicken breast, finely sliced pak-choy, sauteed shiitake mushrooms and bean shoots.

Fresh Cod Carpaccio

Place 4 serving plates in the fridge to ensure that they are very cold.

Slice the fresh raw cod into wafer thin slices using a sharp knife.

Place the wafer thin slices of cod on the chilled plate leaving 2-4 mm spaces between each slice for the marinade. I normally serve 60 - 80g of raw cod per portion for a starter.

Carefully brush a drop of the oil over the fish and season with the Maldon sea salt.

Stir the vinaigrette and use a teaspoon to spoon the vinaigrette around the cod on the plate. Garnish the cod with a scattering of freshly grated lemon zest, a sprinkle of wild sumac and a scattering of mustard cress.

Serve immediately with freshly baked rye or sour dough bread.

Serves 4

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A Macaron Frenzy

A Macaron Frenzy

Macaron Recipe

Preheat the oven to 150 °C.

Sieve the ground almonds and icing sugar, discard the impurities and hard lumps.

In a clean and grease free mixing bowl whisk the egg white until it starts to aerate and lightly foam, add the caster sugar and continue whipping until a soft peak meringue forms.

Add food colouring of your choice (optional) and the sifted almonds to the meringue and mix lightly until just incorporated. Do not over mix.

Spoon the mixture into a piping bag, I prefer using disposable piping bags however any type will be appropriate.

Cut a 1cm gap at the point of the piping bag.

Line two large baking trays with parchment paper, spread a dash of the mixture underneath the paper to stick it to the tray.

Pipe 2cm macaron droplets evenly sized and  spread with a 3cm gap between each.

Leave the macarons to form a skin, about 10 - 20 minutes.

Sprinkle on your chosen garnish, optional.

Bake the macarons for 12 - 15 minutes in the preheated oven.

Let them cool on the tray for 5 minutes before transferring  to a cooling rack to cool completely.

Dust each half macaron with edible glitter, optional.

Loosen the macarons carefully from the baking paper, pair them up in lines with  one half turned over so that the flat side points up.

Pipe the filling of your choice on the flat side of one half and then sandwich the two halves together.

Keep them in a airtight container for up to 5 days.

Macaron Flavourings and Fillings

Wasabi and White Chocolate Butter Cream

Cream the butter and icing sugar till pale in colour and fluffy.

Melt the white chocolate, cool and gently fold the cooled  chocolate and wasabi paste into the butter cream.

Transfer the butter cream to a piping bag and if its too soft , refrigerate to become firmer, about 30 minutes.Alternatively if it's the right spreadable consistency leave at room temperature until needed.

Makes approximately 60 finished macarons

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Baked Potato and Leek Soup With Roasted Chicken Cigarillos

Baked Potato and Leek Soup With Roasted Chicken Cigarillos

Baked Potato and Leek Soup

Preheat the oven to 180 °C. Wash the potatoes, pierce them all over with a fork and rub the olive oil with seasoning over the potatoes. Place them on a roasting tray and roast them in the preheated oven for 1 hour, turning them once during the cooking time. Once cooked let them cool for 10 minutes, cut the baked potatoes in half, use a spoon to scoop the cooked potato flesh from the skins.

Rip the skin into pieces, place them on the oily roasting tray, turn the oven off and place the tray in the hot oven, they will become roasted and crisp.

Cut the leeks in 1cm rings, wash and drain.

Heat a large saucepan with the butter and saute the leeks, seasoned with salt and pepper, until the leeks starts to take on colour.

Add the cooked potato and stock to the sauteed leeks, bring the soup to the boil, reduce the heat to a gentle simmer and cook the soup for 10 minutes, add the cream and blend the soup until smooth. It's optional to pass the soup through a fine sieve.

Return the soup to the pan, taste and adjust the seasoning if needed.

Leek Garnish

Slice the leek into 1cm thick rings, wash and drain, try and keep them in one piece.

Heat a frying pan with the butter and oil, saute the leeks with seasoning until golden brown on both sides. Be gentle to prevent them from falling apart. Once golden on both sides add the water and bring the water to the boil, cook until the water has evaporated and the leeks are cooked.

Set aside until serving.

Roasted Chicken Cigarillos

Preheat the oven to 180 °C and line a baking tray with parchment paper.

Heat a frying pan with the butter and saute the sliced leeks with seasoning until soft.

In a mixing bowl mix the flaked roasted chicken leg meat, cooked leeks, 1 tbs chopped chives.

Cut the filo sheets in half and melt the 40g butter.

Brush each filo sheet lightly with butter and divide the chicken meat between the 8 pieces of filo pastry, scatter the remaining chopped chives and roll each cigarillo up tightly.

Place the cigarillos on the baking tray, brush each with more melted butter and bake them in the preheated oven for 15 minutes.

Serve the hot soup with the sauteed leeks, crispy potato skins and chicken cigarillos.

Serves 4

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Cinnamon Orange Blossom Honey Buns

Cinnamon Orange Blossom Honey Buns

Sweet Dough

In a small saucepan melt the butter, turn the heat off and add the milk to the saucepan, let the milk warm through to blood temperature.

In a food processor blend half the flour, yeast and vegetable suet until the suet is completely broken down as fine as the flour. I used my thermomix and blended it on speed 10 for 20 seconds, but any blender will do. I found that the suet does not completely break down if you do not do this.

Transfer the flour, suet and yeast mix to the bowl of a mixer, add the rest of the flour, salt and sugar, attach the dough hook and turn the machine on to run at a low speed.

Add the warm milk and butter mixture and mix until a dough forms, add the egg and knead the dough for 6 minutes. The dough will be very soft and you might think it's too wet but it's perfectly fine, do not add extra flour.

Turn the dough out onto a lightly floured work surface and work the dough into a ball with a smooth top. Place the dough ball in a lightly oiled bowl, cover with a clean dry tea towel or clingfilm, leave the dough to prove until double in size. Mine took 1 1/2 hours today (in the summer it should prove slightly faster).

While the dough is proving make the filling and continue following the method below.

Sultana and Cinnamon Filling

Cream the sugar, cinnamon and butter, if the butter is hard, soften  for 10 seconds in the microwave.

Soak the sultanas in boiling hot water for 10 minutes, drain and squeeze to remove the excess water.

Once the dough has doubled in size, turn it out onto a lightly floured work surface, use your fingers to spread the dough evenly into a rectangular shape. You could use a rolling pin if preferred, I do not like using the rolling pin as it compresses the dough and it looses it's lightness and puffiness.

Spread the softened cinnamon filling over the rectangular dough, scatter the drained soaked sultanas and grate over the zest of one orange.

Roll the dough up like a Swiss roll, dip a serrated knife into flour and cut through the sausage into 9 pieces.

Place the buns cut side flat onto a baking tray lined with parchment paper, cover with a clean dry tea towel and leave to prove until double in size.

Preheat the oven to  200 °C while the buns are proving for the second time, this should take about 20 - 30 minutes.

Bake the buns for 30 minutes in the preheated oven, if they turn dark brown before the time is up place a piece of foil over the top to prevent the buns from turning too dark.

While the buns are baking make the orange blossom honey glaze.

Orange Blossom Honey Glaze

Measure all the ingredients into a small saucepan.

Over low heat melt the marmalade and honey and bring the juice to a gentle simmer until reduced by half. The glaze will become shiny and sticky, do not reduce it too far as it should still be of pouring consistency.

Once the buns are cooked let them cool for 10 minutes, use a knife to loosen them by their joints to form gaps for the glaze to run into. Bring the glaze back to boiling point and pour the hot glaze over the buns.

Let the buns cool completely.

Serves 9

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Woodpigeon Pastrami with Fresh Radishes and Watercress on Sour Dough Bread

Woodpigeon Pastrami with Fresh Radishes and Watercress on Sour Dough Bread

For the pigeon pastrami

For the smoking

First cure the pigeon breast and legs. To do this make a curing spice mix by grinding together the curing spices, salt, garlic, thyme and sugar. Remove the pigeon breast and legs from the carcass. Rub the curing spice mix into the breast and legs. Vacuum-pack the breast and legs with the spice mix and leave to cure for eight hours.

Wash the cured pigeon legs and breast and pat dry using kitchen paper. Crush the pink peppercorns and cover the pigeon breast and legs.

Once you are ready to smoke the pigeon, make a smoker using a deep oven tray, metal cooling rack and tin foil. Line the baking tray with a layer of the foil, spread the dry rice, sprigs of thyme and juniper berries and position the cooling rack over the rice mixture. Place the pigeon breast and legs skin-side down on to the cooling rack. Place the tray over heat and start the smoking process. Cover the rack with foil and, once the rice starts to smoke, turn the heat off and leave the pigeon breast to smoke for six minutes and the legs for 12 minutes.

For the pickled red cabbage

Using a pestle and mortar, finely grind the spices for the pickled cabbage, add the salt and garlic and grind until a smooth paste.

Transfer the finely sliced cabbage, ground spices and both vinegars to a bag, vacuum-pack tightly and refrigerate for 12 hours.

The cabbage pickle is now ready to be used.

To serve

Smoke the pigeon pastrami breast and legs. Drain the pickled cabbage. Toast the sourdough bread in a griddle pan.

Place the warm toasted bread on a serving plate, spoon on 50g of the pickled cabbage, slice the smoked pigeon breast and set out on top.

Complete with an arrangement of the sliced cornichons, radishes, watercress and mustard cress. Skewer one pigeon's leg with two halves of caper berries and serve it on the same plate.

Serves 4

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Dukkah Dusted Lamb Cutlets with Quinoa and Aubergine Salad

Dukkah Dusted Lamb Cutlets with Quinoa and Aubergine Salad

Dukkah Spice and Nut Blend

In a pestle and mortar crush the cloves, fennel, coriander, cumin, paprika, salt, pepper, turmeric and dried chillies to a powder.

Add the hazelnuts, pistachio nuts and sesame seeds, mix lightly and the dukkah spice and nut blend is ready to be used.

Store the mixture in a airtight container until needed.

Dukkah Crusted Lamb Cutlets

In a small mixing bowl mix the dukkah spice and nut blend with the oil, honey, lemon juice and zest.

Season the lamb cutlets with salt and freshly cracked black pepper, dip each cutlet into the dukkah mixture, rub the mix in, coating both sides.

Let the cutlets marinade for 10 minutes.

Heat a griddle pan or large non-stick frying pan, cook the cutlets 3 minutes on each side, leave to rest for 5 minutes before serving.

Quinoa and Grilled Aubergine Salad

First cook the Quinoa: Use a medium size saucepan. put in the quinoa, turmeric, salt and pepper  and cover with twice as much cold water. Bring to the boil, reduce the heat to a gentle simmer and cook until the quinoa is  tender to the bite (almost like pasta, al-dente and not completely pappy). Once cooked, drain the quinoa using a sieve (a colander's holes are too big and it will all wash away) refresh under cold running water and drain.

Make a vinaigrette: Measure the honey, olive oil and pomegranate and orange blossom vinegar into a mixing bowl and whisk, season to taste.

Griddle the Aubergines: Heat a griddle pan. Wash and cut the aubergine in 1/2 cm thick rounds. Season with salt and freshly cracked black pepper on both sides. Griddle the aubergines on the hot griddle pan, do not add any oil, cook for approximately 2 minutes on either sides, you are looking for dark griddle marks. Place the hot aubergines in a tray and pour the vinaigrette over, leave to soak and absorb the vinaigrette for 20 minutes, turn them over after 10 minutes.

Finish the quinoa salad: Mix the drained quiona, cooked and sliced green beans, chopped herbs, drained soaked golden sultanas together, season to taste and then drizzle the vinaigrette from the tray over to bind it all together, add further vinaigrette to taste.

Saffron Yoghurt

In a small mixing bowl mix together the yoghurt, saffron, lemon juice and zest, season to taste and leave the mixture to infuse for 20 minutes before serving.

To Serve:

Arrange the quinoa and aubergine salad on a serving platter, place the cooked and rested lamb cutlets on the opposite side and spoon the saffron yoghurt into a small dipping pot and serve.

Serves 2

Food Fanatics Tips

The dukkah spice and nut blend is a great store cupboard ingredient. You can purchase ready made blends and some may not contain  nuts. I made my own and incorporate ingredients that I like and store it in a small spice pot amongst the rest of my spices. It's a lovely touch to add to Persian or Moroccan styles of cooking. To transform ordinary steamed rice add a few teaspoons full of the dukkah spice and nut blend, toss and serve.

This blend is also delicious with chicken, quails or white fish such as monkfish, turbot, brill, cod, haddock and or halibut.

With the summer and BBQ season approaching make super yummy chicken skewers as follows: Cut deboned chicken thigh meat into large even size pieces (I cut deboned thighs in half, leave the skin on for extra flavour) make the marinade as per the recipe above for the lamb cutlets (remember to double the quantities for a large amount of chicken), leave to marinade over night and the following day I skewer the diced chicken onto metal skewers, about 4 pieces per skewer and cook them over a hot BBQ. It's delicious served with a yoghurt based sauce such as the saffron yoghurt or even plain yoghurt mixed with seasoning and chopped mint, delicious!

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Peanut Honeycomb Baked Mascarpone Cheesecake

Peanut Honeycomb Baked Mascarpone Cheesecake

Cheesecake Biscuit Base

Place the biscuits in a clean polythene bag, use a rolling pin to crush them into even size pieces, but avoid making fine crumbs.

Transfer the crushed biscuits to a mixing bowl, add the melted butter and marmalade, mix well.

Line a 22cm spring form cake tin with four layers of cling film or parchment paper. (The cling film works well as it does not melt if you use this number of  layers).

Press the biscuit base into the tin and refrigerate for 30 minutes.

Mascarpone and Crème Fraîche Cheesecake

Preheat the oven to  140°C.

Whip the eggs, sugar and vanilla seeds until the sugar dissolves and the mixture becomes creamy and slightly aerated.

In a separate bowl cream the mascarpone, crème fraîche and lemon juice until smooth and fold  into the egg mixture.

Pour the cheesecake mixture into the prepared cake tin.

Bake the cheesecake in the preheated oven for 1hour 20 minutes, give the tin a tap and if the mix  wobbles more than once it requires further cooking. TOP TIP: Once the mixture passes the  'wobble' test, then turn the oven off and leave the cheesecake in the oven to cool down. This is a very important tip as it will prevent the cheesecake from cracking.

Once the cheesecake has cooled completely, remove the spring form and transfer the cake to a serving plate. Melt the chocolate over a Bain-Marie. Break the honeycomb into small pieces and scatter over the cheesecake.  Drizzle the melted dark chocolate over the cheesecake and dust with icing sugar for added deliciousness.

Peanut Honeycomb

Scatter the salted peanuts over a parchment lined baking tray and set aside.

Weigh the sugar and golden syrup into a medium size saucepan, over low heat melt the sugar, do not stir, just jiggle the pan, once the sugar has dissolved turn the heat up and let the caramel boil until a deep caramel colour, not too dark as it will taste burned.

Remove the pan from the heat, add the bicarbonate of soda, stir quickly as the caramel will bubble vigorously and expand, quickly pour the frothing mass over the salted peanuts and leave to cool completely.

Very Important Safety Tips

It's very important to remember that caramel can cause serious and very painful burns please take extra care when making this recipe. Make sure you have a pot stand ready to rest the hot pan on, use a wooden or heat resistant plastic spoon as metal conducts heat and can cause injury.

Serves 12

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Keralan Style Cod Loin En-Papillote with Crisp Citrus Keralan Slaw

Keralan Style Cod Loin En-Papillote with Crisp Citrus Keralan Slaw

Keralan Cod En-Papillote

For the marinade:

First make the marinade by placing the ingredients in a pestle and mortar and grind to a paste.

Rub the marinade over the two cod loins, fold the thin tail end of each cod  underneath the loin( this will ensure that the fish cooks evenly).

Refrigerate to let the fish absorb the marinade and infuse for 20 minutes.

For the En-Papillote:

Preheat the oven to 220°C.

Heat 1tbs of sunflower oil  in a non stick frying pan and colour the cod presentation side  first for 2 minutes to give it a lovely caramelised colour. Once browned immediately transfer the fish to the parchment paper. Cut 2 x large pieces of parchment paper measuring 60cm x 40cm. Place one piece of fish in the center browned side up, one piece per paper. Fold the two ends of the paper together to close the opening and then tuck the other two sides underneath to close the parcel. Transfer the parcels to a baking tray and bake the cod in a preheated oven for 10 minutes. Leave to rest for 2 minutes. Open the paper and serve the cod on the Crisp Citrus Keralan Slaw.

Food Fanatics Tips

For the BBQ: This dish is perfect to be cooked on the BBQ however use foil instead of parchment paper. Remember to lightly grease the foil with sunflower oil. Place the foil shiny side up, grease the shiny side and follow the rest of the instructions for the fish as above. Close the parcel by folding the edges together and place the cod parcel over cool coals on the BBQ. I would recommend cooking the cod right at the end just before serving, cook for 10 minutes on the BBQ, leave the cod loin to rest for 2 minutes before opening the foil parcels and serve.

Crisp Citrus Keralan Slaw

First make the  vinaigrette by mixing the oil, honey and limejuice together and season to taste.

In a large mixing bowl add the sliced fennel, bean shoots, shredded bok choi, sliced green beans, lime segments, coriander leaves, shaved coconut, sliced spring onions, coriander cress and toasted almonds, add the vinaigrette and give the salad a good mixing.

Serve immediately with the Keralan Cod.

(Serves 4 - 6)

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Oyster Beignets With a Sorrel Velouté

Oyster Beignets With a Sorrel Velouté

Sorrel velouté

Heat the oil in a medium saucepan and sweat the diced shallots with seasoning until they turn transparent. Deglaze the pan with the vermouth and reduce by half.

Add the stock and bring to the boil and again reduce by half. Add the cream, bring the velouté back to the boil, adjust the seasoning if needed and add the lemon juice to taste.

Pour the velouté into a blender, add the sorrel and blend until smooth. Pour into a cream whipper. Secure the lid and charge with two gas charges. Shake the cream whipper vigorously and chill.

Oyster beignets

Mix the flour, cornflour, salt, egg yolk and sparkling water into a smooth paste. Whip the egg whites until fluffy and stop just before the soft peak stage . Fold the egg whites into the beignet batter and leave to settle for five minutes.

Shuck the oysters, wash the shells and oysters in cold water, rinse and drain them on kitchen paper.

Heat the oil to 160ºC. Once it reaches the correct temperature, dip the oysters in the batter and fry them for about one minute until golden brown all over. Cooking time will be dependent on the size of the oyster. Drain the oysters on kitchen paper and season immediately with salt and serve.

Pickled cucumber

Wash and peel the cucumber, cut it in half and remove the seeds. Finely dice the cucumber in 2-3mm brunoise, add the vinegar sugar and salt and leave to macerate for 10 minutes. Drain the cucumber on kitchen paper.

To serve

Spoon the drained pickled cucumber into the shells. Shake the cream whipper vigorously and squirt the sauce into a small bowl and then spoon the foaming sauce over the cucumber. Place a crispy golden oyster beignet in each shell and garnish with edible dried wild flowers and coriander cress.

(Serves 8)

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How To Use Agar Agar

How To Use Agar Agar

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Pistachio and Walnut Baklava with Rhubarb and Rose Delights

Pistachio and Walnut Baklava with Rhubarb and Rose Delights

Rhubarb and Rose Delights

Wash the rhubarb and chop it, with skin and all, into small pieces.

Put the water, sugar,rhubarb and lemon juice in a medium saucepan over a low heat.

Once the sugar has dissolved increase the heat and simmer for 5 minutes.

Leave the rhubarb juice to infuse for 10 minutes. Pass the rhubarb and keep the pulp for the rhubarb and apple puree.

Line a 22cm x 15cm tray with clingfilm and set aside.

Soak the gelatine leaves in cold water, once they have bloomed squeeze to remove the excess water.

Weigh 450ml of the bright pink rhubarb juice into a medium non-stick saucepan, add the soaked squeezed gelatine leaves and the dissolved corn flour water, bring the juice to a rolling boil for 12 – 14 minutes, approximately 112°C, stir continuously to prevent the mixture from catching and burning.

Once the mixture reaches the desired temperature remove from the heat and stir in the rosewater.

Pour the mixture into the prepared tray and leave to cool at room temperature for about 12 hours, do not refrigerate.

Once the jellies are set, cut them into the desired shapes and roll them in a mixture of 1 part corn flour and 2 parts icing sugar.

Keep the jellies in an airtight container in a cool well-ventilated room, do not refrigerate.

Rhubarb and Apple Puree

Peel and chop the apples, place these and the water into a small saucepan and bring it to the boil, cook for 5 minutes until the apples are soft

Blend the rhubarb puree, cooked apples and water till smooth, pass the puree through a fine sieve, chill.

Pistachio and Walnut Baklava

Syrup:

Preheat the oven to 180°C.

Weight the nuts, cinnamon and sugar into a food processor and pulse blitz till the nuts are all the same size, not powdered but a coarse crumb texture.

Melt the butter and cut the filo pastry sheets in half to measure 20cm x 30 cm sheets. Start assembling the baklava in a tray measuring 3.5cm high x 32cm x 22cm. Brush each sheet with the melted butter and lay 10 sheets with butter at the base of the tray, divide the nuts and sugar mixture in half, spread one half over the filo. For the next layer brush another 10 filo sheets  with melted butter, press down onto the bottom layer and place the last half of the nut and sugar mixture on top. Finish the baklava  with 12 layers of filo pastry, each sheet brushed with melted butter.

Use a sharp pairing knife and a ruler, to measure, cut through the first 12 layers and make 24 pieces, measuring 2.5cm wide x 10cm long . Bake the baklava for 45 minutes.

While the baklava is baking make the syrup.

Bring all the ingredients for the syrup to the boil, reduce the heat and simmer for 15 minutes until the syrup is of coating consistency. Pass the syrup through a fine sieve.

Once the baklava is cooked remove from the oven and leave to rest for 5 minutes then cut the baklava all the way through to the base of the tray. Then ladle the hot syrup over the hot baklava. It will take a bit of time to absorb all the syrup keep adding a ladle at a time.

Leave the baklava to cool and rest over night, for a minimum of 12 hours.

Assembly of the dish

Place a piece of baklava onto a serving plate, spoon two teardrops of the rhubarb and apple sauce onto the plate, cut the rhubarb and rose delights into desired shapes and dust them in a mixture of corn flour and icing sugar, arrange them on the plate.  Garnish the plate with chopped pistachios and tiny sprigs of coriander cress. The combination of coriander and rhubarb works incredibly well.

Serves 24

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Hot Cross Buns, Cardamom and Golden Sultana

Hot Cross Buns, Cardamom and Golden Sultana

Dough

Measure the milk and crushed cardamom pods into a small saucepan, bring the milk to boiling point, remove from the heat and leave to infuse for 10 minutes. Pass the milk through a fine sieve, return the milk to the saucepan add the sultanas and return the saucepan to the heat, bring the milk to boiling point, remove from the heat and leave to infuse for 5 minutes.

In the bowl of a mixer weigh both flours, sugar,  pinch of salt, yeast, mixed spice and ground cinnamon and rub the yeast into the flour with your finger tips or with the dough hook attachment of the mixer.

Add the melted unsalted butter and egg, mix whilst the machine is on the lowest speed slowly add the infused milk and sultanas, continue until the mix forms a dough. Knead the dough for 8 minutes.

Turn the dough out onto a lightly floured work surface and shape into a smooth dough ball, transfer the dough to a lightly greased bowl, cover with a dry clean tea towel and leave to prove until double in size.

Preheat the oven to 200°C and grease a 23cm square cake tin or two 1lb loaf tins. As I only had one large  and one small loaf tins,  I baked 8 in one and 4 in the other.

Once the dough has doubled in size, gently turn it out onto a lightly floured work surface and divide the dough into 12 even size balls.

Roll each ball till smooth and place the ball into the greased baking trays. Cover with clean dry tea towels and leave to prove until double in size.

Make the cross paste...

Cross Paste

Mix the flour and water till a smooth paste and transfer to a piping bag, pipe thin lines of crosses on top of each bun.

Bake the buns in the preheated oven for 30 -35 minutes.

Let them cool in the tray for a few minutes, turn them out and leave to cool on a cooling rack until completely cooled.

Return the buns to the baking trays to apply the glaze.

Glaze

Weigh the honey, water, crushed cardamom pod and juice of 1/2 lemon into a small saucepan and bring to the boil, simmer for one minute.

Add the soaked gelatine leaf, stir and leave to infuse for 15 minutes whilst the buns are baking. Pass the glaze through a fine sieve and let the mixture cool until just before the gelatine sets, it must still be pourable.

Brush the glaze over the cooled buns and garnish with the chopped pistachio nuts. Let the glaze set and serve.

Makes 12 large hot cross buns

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Venison Haunch Steak with Spelt Grain and Red Wine Sauce

Venison Haunch Steak with Spelt Grain and Red Wine Sauce

Venison Haunch Steak with Spelt Grain

First make the sauce as it takes the longest, you can make the sauce a day in advance, keep refrigerated until needed.

Cooking the Spelt: Use a medium size saucepan and add 3 times the amount of water to spelt grain, bring the water to the boil, reduce the heat to a gentle simmer and cook until the spelt is tender, add a teaspoon of salt right at the end of the cooking time. The spelt takes about 10 minutes to cook, drain using a colander.

Chef's Tip: Adding the salt at the end of the cooking time for grains and pulses is to prevent the grains from becoming  tough(on the outside) and chewy. This method only applies to grains and pulses.

Carrot Crisps: Peel the carrot and use a vegetable peeler to create long carrot peelings, heat a deep fat fryer to 160°C and fry the carrot crisps until crisp, drain on kitchen paper and season with salt once cooked. Set the crisps aside until needed.

Sauteed Leeks: Wash and cut the leeks into 1cm rings, heat a non-stick frying pan with half the butter and saute the leeks until golden on both sides, season with salt and pepper and set aside until needed.

To cook the venison steaks: Heat a large frying pan with the oil, season the steaks with salt and pepper on both sides, place the steaks into the hot pan and do not touch the steak for 2 minutes. After about 1 minute place three finger- nail size knobs of cold unsalted butter into the pan. After the 2 minutes cooking time turn the steak over, cook it on the other side for another 2 minutes, again add 3 small knobs of cold unsalted butter half way through the cooking. Transfer the steaks to a tray lined with kitchen paper and leave to rest for 4 minutes.

Chef's Tip: The normal rule of thumb is that you should rest the meat for the same time as it took to cook.

While the steaks are resting bring the sauce to the boil, add the cooked drained spelt and the chopped thyme, taste and adjust the seasoning if needed.

Carve the steaks into 1cm thick slices and serve on top of the hot spelt, sauce and leeks.Garnish the dish with the carrot crisps and serve immediately.

Serves 4

Red Wine Sauce

Prepare the vegetables by peeling and washing all the vegetables. Cut them all  the same sizes about 2cm pieces and just crush the garlic with the heel of your hand.

Heat the oil in a large saucepan  and saute all the vegetables, coriander seeds, juniper berries and cloves until golden brown, this should take about 10 minutes. Do not burn the vegetables. The idea is to caramelize the vegetables and bring out the natural sweetness.

Add the tomato puree and continue cooking for a further 5 minutes, stir regularly to prevent the puree from burning. Do not be tempted to add extra oil as it will make the sauce greasy.

Add the red currant jelly, bay leaf, thyme and rosemary and deglaze the pan with the wine, turn the heat up and cook until the wine reduced by half.

Add the stock, bring the sauce to a gentle simmer, do not boil the sauce too fast and do not cover the pan with a lid. Gently simmer for 20 minutes, removing the impurities with a ladle.

Pass the sauce through a fine sieve, discard  the solids and return the sauce to a clean saucepan.

Reduce the sauce until it has a coating consistency.

Set the sauce aside until needed.

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Venison Casserole with Cheddar Chive Dumplings

Venison Casserole with Cheddar Chive Dumplings

Venison Casserole

If you buy the venison already diced, remove it from the packet and pat dry using kitchen paper.

Prepare the vegetables, wash , cut and set aside.

Place the flour in a mixing bowl and season with salt and pepper . Add the diced venison, toss to cover the meat in the flour.

Heat half the oil in a large casserole dish and saute the venison until golden brown all over, remove and set aside.

Return the casserole dish to the heat and saute the carrots, shallots and celery in the remaining oil until golden brown. Add the venison, crushed coriander, cloves and the remaining flour left over from dusting the venison, saute for about 4 minutes.

Deglaze the casserole dish with the red wine and cook until the wine becomes thick and sticky, add the stock.

Cover the casserole dish with a lid and bring the casserole to a gentle simmer, add the bay leaf and rosemary, stir and cook the casserole over very low heat for 35 - 40 minutes.

Food Fanatics Tip

It's very important not to cook the casserole over a high heat, it must just about tick over as venison is very lean, contains hardly any fat and will become leathery and dry very quickly. You almost poach the venison in the sauce. By covering the meat in flour before browning protects the lean fat free meat, if you do not do that the meat can also become dry and very chewy.

Cheddar and Chive Dumplings

While the casserole is cooking make the dumplings and cook them in a separate pan in boiling chicken or beef stock.

Weigh the flour, suet, chopped chives, grated cheddar cheese, salt and pepper into a mixing bowl, mix well.

Add the ice cold water and mix quickly, do not knead the dough as it will become heavy and claggy.

Form 8 even size dumpling balls.

Bring the stock to a gentle simmer, place the dumplings in the simmering stock and cook them for 15 -20 minutes without a lid.

Once the casserole and dumplings are cooked, carefully transfer the dumplings to the casserole dish, bring it back to the simmer for 5 minutes and serve the casserole piping hot.

Serves 4

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Venison Shank and Chestnut Mushroom Suet Pudding

Venison Shank and Chestnut Mushroom Suet Pudding

Venison and Mushroom Filling and Sauce

Preheat the oven to  160°C.

Pat the venison shank dry with kitchen paper, season the flour with salt and pepper and coat the  shank in the flour.

Wash and cut the leek, onion, celery and carrots all the same size, drain well.

Heat the oil in a large oven safe casserole dish  and saute the shank until golden brown all over, remove from the casserole dish, set aside and return the casserole dish to the heat.

Saute the carrot, onion, leek and celery until golden brown, add the tomato puree, the remaining flour left over from the dusting, sugar, crushed coriander and juniper berries. Cook for 5 minutes over low heat, deglaze the dish with the port wine and cook until the Port is absorbed by the vegetables and becomes thick and sticky, return the venison shank to the dish.

Add the stock, rosemary and bay leaf, cover the dish with a lid and bring the stock to the boil.

Place the casserole dish covered with a lid in the preheated oven for 2 1/2 hours.

Once cooked, remove the dish from the oven and leave for 10 minutes to cool slightly. Remove the meat, set aside and pass the sauce through a fine sieve into a small saucepan.

Bring the sauce to a gentle simmer and reduce until thick and coating, reduce by half the original measure.

Remove the bone and sinew and flake the cooked venison meat.

Heat a medium frying pan with the butter and saute the chestnut mushroom quarters seasoned with salt and pepper until golden brown. Transfer the cooked mushrooms to a large mixing bowl.

Add the flaked venison shank about (350g) , 200ml of  the reduced sauce , the chopped parsley and chives, mix well. Set aside to cool while lining the pie dishes.

Add the sherry vinegar to the rest of the sauce and set aside to serve with the steamed suet puddings.

Suet pastry

Weigh the flour and suet into a large mixing bowl, add seasoning and mix well.

Add a tablespoon of ice cold water at a time and mix until the pastry forms an easy to handle dough, I started with 6 tbs of ice cold water and then added a bit at a time until it was easy to handle. Do not over work the mixture as your pastry will be heavy and claggy, work quickly with light fingers.

If you prefer use a mixer; take extra care not to over work the suet pastry.

Once the pastry comes together and forms a ball, wrap the pastry in clingfilm and refrigerate for 2 hours.

Lightly grease  6 - 5cm high x 7.5cm wide pudding basins with sunflower oil.

On a lightly floured work surface roll the pastry 3 - 4mm thick and line the pudding basins with the suet pastry.

Fill each dish with 110g of well mixed pie filling, divide the liquid evenly between the puddings, dampen the rim with cold water and cover each pudding with a suet pastry lid, crimp and make a large steam hole in the center of the lid with a metal skewer.

Steam the puddings for 1 hour, turn the puddings out onto warm serving plates.

How to steam: I used the thermomix to steam these puddings. Fill the jug with 1L of water, secure the lid and place the steamer basket on top, place the puddings inside and cover with he lid. Set the timer for 60 minutes at Veroma, speed 3. If you do not have  a thermomix then use a saucepan with a steamer compartment, half fill the pan with water, place the puddings in the steamer compartment and place a lid on top, bring the water to the boil, reduce heat to a gentle simmer and steam the puddings for 1 hour.

Bring the sauce back to the boil and spoon a generous amount of sauce over each pudding, serve with cooked green beans.

Serves 6

Food Fanatics Tips

If you like kidneys: dice two venison kidneys into 2cm pieces and saute them at the same time as the mushrooms, for about 3 minutes. Do not over cook the kidney as it goes rubbery, drain the mixture in a colander and add the sauteed  kidneys and mushrooms to the cooked venison shank mixture.

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Molasses Roasted Pineapple with Dark Brown Sugar

Molasses Roasted Pineapple with Dark Brown Sugar

Dark Brown Sugar Espuma

Soak the gelatine in cold water till it has bloomed.

In a small saucepan heat the milk and sugar over low heat till the sugar has dissolved, once the sugar is melted turn the heat up and boil for 1 minute.

Remove the saucepan from the heat, squeeze the gelatine to remove the excess water and add to the warm mixture, mix well.

Pass the mix through a fine sieve and pour it into a cream whipper, charge with two gas pellets, shake vigorously and refrigerate for 4 hours so that the mixture thickens.

To use, shake the cream whipper vigorously and squirt the espuma into the glass.

If the mixture has set solidly then hold the cream whipper under a tap of warm running water to loosen the mixture inside, shake and use.

Molasses Roasted Pineapple

Preheat the oven to 200°C.

Prepare the pineapple: Cut the pineapple in 1/4's, remove the skin, core and eyes and weigh 500g of prepared pineapple 1/4's into a bowl.

Crumb the molasses sugar and ground ginger over the pineapple and use your hands to rub the sugar into the pineapple.

Transfer the prepared pineapple to a lined baking tray and roast it in the preheated oven for 25 minutes, glaze it twice during the roasting time by spooning the melted sugar back over the pineapple.

Let the pineapple cool for 5 minutes and then shred it using two forks.

Transfer the shredded pineapple to a sieve and leave to cool and drain.

Salted Peanut Brittle Biscuits

In a food processor or thermomix grind the flour, bicarbonate of soda, peanuts and the vanilla seeds till it represents coarse breadcrumbs.

Add the butter, egg and peanut butter and blend until the mixture becomes a paste.

Turn the biscuit dough out onto a lightly floured work surface and push it all together, do not knead the the dough. Divide the mixture in two and roll each into a sausage about 5cm in diameter and wrap it tightly in clingfilm and refrigerate over night. It's very important that the mixture rests well, if not the biscuits will bake unevenly and spread a lot  with the potential for the edges to burn. I made this mistake once as I was in a rush  but learnt my lesson and using the proper resting time  I made the most delicious and beautiful biscuits.

Preheat the oven to 170°C and line two baking trays with either parchment paper or silpats.

Remove the clingfilm from the well rested biscuit dough sausages and slice them into 1/2 cm thick rings, place  on the baking trays, leave plenty of room for them to spread. Bake the biscuits for 12 - 14 minutes. Once baked let them rest on the  tray for 2 minutes before transferring them to a cooling rack to cool completely. Repeat the process and bake the rest of the biscuits.

Assembly

Spoon the chilled, shredded and molasses roasted pineapple into the bottom of 6 serving glasses, divide the yoghurt between the glasses.

Shake the cream whipper vigorously and squirt the brown sugar espuma on top.

Crush one biscuit and sprinkle the crumbs on top for garnish and serve the glasses with 4 biscuits per glass.

Serves 6

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How To Use Gelatine

How To Use Gelatine

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Goose Egg on Springstep Dairy Smoked Goats Cheese Potato Rosti

Goose Egg on Springstep Dairy Smoked Goats Cheese Potato Rosti

Potato and Smoked Goats Cheese Rosti

For the Rosti:

Preheat the oven to 180°C. Heat the 30g of butter in a large non-stick frying pan and sauté the onions with seasoning until golden brown and completely transparent and cooked.

Tip: Once the onions starts to take on colour cover the pan with a lid and reduce the heat so that they "steam-fry" this will ensure soft golden brown onions with a sweet caramelized flavour.

Melt the remaining 70g of butter and add to the grated potatoes and  season.

Add the caramelized onions (Keep 2tbs of cooked onions aside for garnishing the plate), chives, spring onions, 40g of the shredded spinach, 40g of the crumbed smoked goats cheese and hens eggs to the potatoes, mix well.

Heat some olive oil in a large non-stick frying pan. Ladle in 110g of the mixture to form individual portions, push the mixture out to the required size (about 10cm in diameter),   cook on both sides until lightly coloured, repeat until all the mix is used.

Place the rostis on a lined baking tray and bake for 10 minutes in the preheated oven.

Makes 6 x 110g rostis, about 10cm wide

To serve:

Fry the goose eggs in the remaining oil, season the eggs with the truffle salt and freshly cracked black pepper.

Divide the remaining spinach amongst 6 warm plates, place a cooked rosti on top and place the fried egg on top of the rosti. Garnish the plate with the left over crumbed smoked goats cheese and cress.

Serve immediately.

Serves 6

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Rhubarb and Custard Pie Pudding

Rhubarb and Custard Pie Pudding

Rum Crust

The pastry requires a minimum of  2 hours resting and my suggestion would be to make the pastry the day in advance, leave it to rest in the fridge and make the rest of the pudding the following day.

Cream the butter and sugar until pale and fluffy. Add the egg  and rum and cream  to incorporate.

Sift the flour, baking powder and ground almonds over the creamed butter mixture and fold it in. Turn the pastry out onto a sheet of clingfilm, bring the pastry together but do not knead it. Cover the pastry tightly and refrigerate for a minimum of 2 hours.

Thermomix Method: Using the built in weighing scales weigh the sugar directly into the TM bowl, secure the lid and grind the sugar for 10 seconds on speed 10. Add the butter, cream for 30 seconds on speed 8, scrape the sides down and insert the butterfly whisk. Cream the butter and sugar for 1 minute at speed 4, scrape the sides down and repeat the process until the mixture is light and creamy. Add the egg and rum and cream for 30 seconds on speed 4. Sift the flour, baking powder and almonds into a separate bowl and add it to the creamed butter mixture. With the butterfly whisk still attached, fold the flour in for 10 seconds on speed 2. Scrape the sides down and repeat it for the second time, once the flour is incorporated stop and do not beat the pastry too much. Turn the pastry out, press it together and cover tightly with cling film, refrigerate for a minimum of 2 hours.

Poached Rhubarb

Wash the rhubarb and cut into 2cm pieces.

Pour the water, sugar and the vanilla seeds  into a medium saucepan, heat over low heat until the sugar has dissolved,then turn the heat up until the syrup boils rapidly for 1 minute.

Add the rhubarb cover the pan with a lid and poach the rhubarb for 5 minutes. Do not over cook the rhubarb as it will collapse and loose it's shape, it is better if the rhubarb is still crunchy at this stage.

Drain the rhubarb in a fine sieve, retain the syrup.

Spread the rhubarb in the base of the chosen oven dish, 24cm square or round is suitable.

Pastry Cream

Rinse a medium saucepan with cold water drain but do not dry the pan, add the milk and vanilla seeds and heat over medium heat until the milk starts to boil.

In a small bowl, mix the egg yolk, sugar and corn flour until it forms a smooth paste .

Add half of the hot milk to the egg mixture, mixing very well. Return the custard to the warm milk and over a low heat, cook for 5 minutes,  stirring continuously until thickened. Sir in the rum.

Thermomix Method: Using the built in weighing scales weigh all the ingredients apart from the rum directly into the TM jug. Secure the lid turn the speed dial to 4 for 20 seconds. Set the timer for 7 minutes, at 90°C and turn the speed dial to 4. Once cooked scrape the sides down add the rum and turn the speed to 10 for 20 seconds to ensure a very smooth pastry cream.

Pour the warm pastry cream over the poached rhubarb.

To Bake

Preheat the oven to  180 °C.

Roll the rested chilled pastry out onto a lightly floured work surface to 1/2 cm thickness. Cut a disk that will fit flat on top of the pastry cream. Gently transfer the pastry to the dish and lay it on top of the pastry cream. Use a metal skewer to make about 6 - 8 steam holes in the pastry, bake for 30 minutes in the preheated oven.

Let the pudding cool for 15 minutes then brush the rhubarb vanilla syrup over to glaze.

Serve either warm or cold.

Serve 8

Food Fanatics Tip

This pudding is truly delicious and I could happily make one for every season. Exchange the rhubarb for apples, blackberries, saffron poached pears, blueberries, raspberries, poached quinces or pineapple.

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Mushroom and English Chorizo Minestrone

Mushroom and English Chorizo Minestrone

The most difficult task  of  this recipe is the preparation of the ingredients, it takes a bit of time, so pour yourself a glass of wine and take your time. Peel the onions and slice them through the root, like a cake, into thin slices. Peel and dice the potato into 2cm cubes and cut the chorizo sausage into 1cm pieces. Cut all the mushrooms into wedges as per the onions and crush the garlic.

Heat the oil in a large saucepan over moderate heat and sauté the onions, diced potato, salt and pepper, smoked paprika, all the mushrooms, chorizo and the crushed garlic until golden brown. Cover the pan with the lid for a few minutes while sautéing so that it does not take on too much colour, stir frequently to prevent sticking and burning. Do not be tempted to add more oil, the sautéing process takes about 8 - 10 minutes.

Add the orzo pasta and mix well.

Once you are happy with the amount of colouring deglaze the pan with the wine and cook until all the wine is absorbed.

Add the stock, cover the pan with a lid and bring the soup to a gentle simmer, stir frequently to prevent the pasta  sticking to  the base of the pan and gently simmer for 25 minutes over low heat.

Serve the piping hot soup with a sprinkling of chopped chives and warm freshly baked bread on the side.

Serves 6 - 8

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The Perfect Partnership for Quality Cheese: Roasted Grape Puree and Caramelized White Onion Bread

The Perfect Partnership for Quality Cheese: Roasted Grape Puree and Caramelized White Onion Bread

Roasted Grape Puree

Preheat the oven to 180°C.

Wash the grapes and remove all the stalks.

Use a metal skewer or cocktail stick and make about 2/3 holes into each grape.

Place the grapes on a baking tray lined with parchment paper. If you dampen the paper and crumple it slightly, forming a cup shape it will help the juices to remain in the middle of the tray.

Roast the grapes in the preheated oven for 50 minutes until they are completely collapsed and nearly turned into a jam.

Puree the roasted grapes until very smooth  and chill.

The roasted grape puree should be served chilled, keep refrigerated for up to one week in a clean sterilized jar.

Makes approximately 200ml

Caramelized Onion Breads

Preheat the oven to 200 °C and grease a mini cupcake tray with 12 holes.

First make the caramelized onions: Peel and slice the onions, heat the butter in a non-stick frying pan and sauté the onions with seasoning until golden brown. Begin with high heat and once the onions start to take on colour place a lid on the pan and reduce the heat to cook the onions through. Let the caramelized onions cool.

Make the bread dough: Weigh the flour and yeast into a mixing bowl, if you use fresh yeast use your fingers and rub it into the flour until resembles fine breadcrumbs.

Add the salt, oil and water and work the dough until it all comes together. Knead the dough for about 6 - 8 minutes until if feels silky and smooth.

Transfer the bread dough to a lightly greased bowl, cover with a clean dry tea towel and leave to prove until double in size.

Turn the dough out onto a lightly floured dusted work surface and roll the dough out into a oblong, spread the cooled caramelized onions over the dough and roll into a spiral shaped sausage. Cut the sausage into 12 pieces and place them,spiral up, into the greased mini muffin holes.

Cover the tray with a clean dry tea towel and leave to prove until the rolls have risen.

Bake the breads for 15 minutes in the preheated oven, turn them out onto a cooling rack and leave to cool.

Makes 12 mini rolls

Serve the roasted grape puree and warm caramelized onion rolls with cheese of your choice.

I served a less strong rind washed cheese, Cornish Soft, available from Paxton and Whitfield, andI let the cheese come to room temperature to bring out the full character of the cheese.

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Braised Beef Rib Stroganoff, January King Cabbage and Carrot Crush

Braised Beef Rib Stroganoff, January King Cabbage and Carrot Crush

Braised Beef Ribs

Preheat the oven to  170°C.

Cut the carrots, onions and celery into the same size pieces.

Heat a large casserole dish with half the oil, season the ribs with salt and pepper and brown them all over, once golden brown transfer them to a tray whilst browning the vegetables.

Return the casserole dish to the heat with the remaining oil and saute the carrots, onions, celery, garlic, peppercorns and coriander seeds until golden brown. Add the bay leaves and thyme and continue sauteing for  a further 1 minute.

Return the beef and deglaze the casserole dish with the brandy, simmer until the brandy is absorbed by the vegetables, add the stock and bring it to a gentle simmer.

Place  a piece of parchment directly onto the surface of the stock, place the lid on top and put the casserole dish in the preheated oven for 1 1/2 hours.

Carefully remove the beef from the sauce, set the beef aside.

Pass the sauce through a fine sieve.

Stroganoff Sauce

Heat a saucepan with the butter and saute the onions and mushrooms until golden brown and tender.

Add the stock and bring the sauce to a gentle simmer for 4 minutes.

Add the cream and stir in the paprika, bring the sauce back to the boil, taste and adjust the seasoning if needed.

The sauce is now ready to serve.

Braised January King Cabbage

Preheat the oven to 200 °C.

Cut the cabbage in half and then cut each half into quarters.Wash and drain the cabbage.

Heat a large casserole dish with the butter, once the butter starts to foam season the cabbage quarters and brown them on all sides until light golden brown.

Add the stock and bring the stock to a gentle simmer, place a piece of parchment directly on top of the cabbage and cover the dish with the lid. Transfer the casserole dish to the preheated oven and bake for 15 minutes.

Remove the casserole dish from the oven and leave the cabbage to cool down slightly. Remove the cabbage from the dish and drain the quarters on kitchen paper.

The cabbage is now ready to serve or if you prepare this in advance chill the cabbage and when you are ready to serve re-heat the cabbage in the oven until piping hot on the inside.

Carrot and Grain Mustard Crush

Heat a large saucepan and melt the butter, once the butter starts to foam add the carrots and seasoning.

Saute the carrots for 2 minutes stirring regularly, reduce the heat and cover the pan with a lid, cook for 10 minutes over low heat, stir regularly. By cooking the carrots this way you bring out the natural sweetness of the carrots and this adds depth of flavour to the dish.

Add 150ml water to the carrots, bring the water to a gentle simmer, return the lid and continue cooking the carrots for a further 15 minutes.

Remove the carrots from the heat, add the mustard and crush the carrots with a potato ricer.

Either serve the carrot crush immediately or chill and reheat once you  are ready to serve.

Assembly of the Dish

Reheat the beef, cabbage, carrot crush and sauce.

Gently cut the meat away from the bone and cut into slices.

Spoon a quenelle of the carrot crush onto each warm plate, followed by the braised cabbage, spoon some sauce onto the plate, arrange the beef slices on top and top the beef with more sauce. Sprinkle the chopped parsley over and place two cornichons onto each plate and serve immediately.

Serves 4

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Poppy Seed and Blood Orange Sticky Cake

Poppy Seed and Blood Orange Sticky Cake

Poppy Seed and Blood Orange Cake

Preheat the oven to  180 °C, grease and line a 27cm x 15cm loaf tin with parchment paper.

Put the milk and poppy seeds into a small saucepan,over a low heat bring the milk to near  boiling. Turn the heat off and leave the poppy seeds to soak whilst whipping the butter and sugar.

Whip the soft butter, sugar and orange zest until pale in  colour, light and fluffy.

Add the eggs one at a time, beat well after each addition.

Sift the flour and baking powder and gently fold the flour into the beaten butter mixture. Do not overwork the mix.

Add the blood orange juice to the soaked poppy seeds and milk mixture, then fold this into the cake batter.

Transfer the cake batter to the prepared loaf tin and bake it in the preheated oven for 1 hour. Test if the cake is cooked by inserting a metal skewer, if the skewer comes out clean then the cake is cooked.While the cake is baking, make the blood orange marmalade sauce.

Let the cake cool down for 20 minutes before spooning over the blood orange marmalade.

Blood Orange Marmalade Sauce

In a small sauce pan dissolve the sugar in the orange juice over very low heat, once the sugar dissolves  turn the heat up to  a rolling boil.

Add the julienned orange skin, brush the sides down with a pastry brush dipped in hot water, do not stir whist the marmalade is boiling.

Cook the sauce until thick and glossy, if you have a  sugar thermometer then boil until the sauce reaches 102°C.

Let the sauce cool down slightly before pouring it over the cooled cake.

Serves 10/12

Food Fanatics Tip

Substitute the blood oranges for normal oranges or clementines or satsumas. Store the cake in a airtight container, it seems to get better with age served slightly warm.

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Broccoli and Chestnut Mushroom Salad with a Subtle Heat

Broccoli and Chestnut Mushroom Salad with a Subtle Heat

Remove the broccoli florets from the stalk and cut them all the same size. Bring a large saucepan with salted water to a rapid boil and blanch the florets until tender, refresh in ice-cold water, drain and set aside.

Peel the stalk and use a mandolin to finely slice into round wafer thin disks.

Peel and finely slice the shallots. Heat a large non-stick frying pan with 1 tbs of olive oil and sauté until golden, about 5 minutes. Add the julienned chili, reduce the heat and sauté for a further 3 minutes. Add the sugar, vinegar and lemon zest, let the sugar dissolve and bring to the boil. Once the vinegar starts to boil remove the pan from the heat and add the wafer thin broccoli stalk disks, stir and set aside to cool and infuse.

While the broccoli pickle cools, sauté the chestnut mushroom quarters in the remaining oil with seasoning until golden brown, once cooked add the juice of one lemon.

Mix the sautéed mushrooms, drained blanched broccoli and pickled broccoli stalks together. Arrange the salad in your chosen bowl or on individual plates and sprinkle poppy seeds as a garnish.

The salad is now ready to be served either slightly warm or chilled.

Sevres 10

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Pancake Day, The British Larder Way! Raspberry, Lime and Coconut Pancakes

Pancake Day, The British Larder Way! Raspberry, Lime and Coconut Pancakes

Sift the flour, baking powder and salt into a bowl, add the lime zest and set aside.

Whip the egg whites till they become foamy and aerated, add the honey and continue whipping until the meringue forms soft peaks, fold the dessicated coconut into the meringue.

Whisk the egg yolks, milk and melted butter together and fold the wet ingredients into the flour to form a batter, if the flour makes lumps do not worry as these will dissolve however do not over mix the batter as this will make the pancakes tough.

Fold the coconut meringue and frozen berries into the batter, use a large spoon and do not overwork the batter.

Heat some butter in a large non-stick frying pan and once the butter starts to foam, spoon tablespoons of the batter into the pan to make approximately 6cm  diameter pancakes. Once the pancakes turn golden brown  flip them over and continue cooking them on the reverse side until golden brown. Drain the pancakes on kitchen paper.

Serve warm with a large dollop of crème fraîche, a swizzle of honey and a generous squeeze of lime juice.

Makes approximately 28 6cm pancakes

Food Fanatics Tip

I have used frozen fruits from my freezer which were left from my summer harvest. You can use any berries of your choice however I recommend that you use them from frozen, do not defrost the berries as they become shapeless and looses all their juiciness.

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Roasted Heritage Carrot Soup

Roasted Heritage Carrot Soup

Roasted Carrot Soup

Preheat the oven to 200 °C and line two baking trays with parchment paper.

Top and wash the orange heritage carrots carrots, keep the skin on and cut them into 1cm pieces. Wash and peel the purple and yellow carrots, slice them into 1/2 thick rings.

Spread the orange carrots on one of the two the lined baking trays, add 3/4's of the the oil, salt and pepper, mix and roast the carrots in the preheated oven for 1hour. Check the carrots towards the end and stir them to prevent them from burning. If there are a few dark ones it's absolutely fine just like mine in the picture above. Toss the purple and yellow carrots in the rest of the oil, season them with salt and pepper and spread them on the second lined tray, roast them for 40minutes, stir them occasionally to prevent them from burning.

Add the whole garlic cloves for the last 20 minutes of the carrot roasting time.

While the carrots and garlic are roasting start to make the base of the soup.

Heat a large saucepan with the butter, once it starts to foam, add the sliced shallot and saute them until they start to turn golden brown.

Add the coriander seeds and fry them for 1 minute, add the roasted orange carrots. Pop the roasted garlic flesh out of their skins and add to the soup, saute for a further 1 minute.

Add the stock and bring the soup to a gentle simmer, cook for 10 minutes.

Puree the soup until smooth, taste and adjust the seasoning if needed.

To serve bring the soup back to the boil, if the soup is too thick, then let it down with vegetable stock or a dash of water.

Serve the soup in warm soup bowls, garnish with the roasted yellow and purple carrots, drizzle extra virgin olive oil and scatter flatleaf parsley and grind a dash of black pepper over the soup.

Serves 6

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Two Lentil Makhani Dal with Freshly Baked Peshawari Naan Breads

Two Lentil Makhani Dal with Freshly Baked Peshawari Naan Breads

Peshawari Naan Breads

Weigh the flour, yeast, salt, sugar, ground almonds, coconut and chopped sultanas into the mixing bowl of a mixer. If you use fresh yeast rub the yeast into the flour until it represents fine breadcrumbs..

In a separate bowl whisk the milk, yoghurt, egg and melted butter together.

Add the wet mixture to the dry mix whilst mixing on low speed, knead the dough for 8 minutes on low speed.

Lightly grease a large mixing bowl. Turn the naan bread dough out onto a lightly floured work surface and form the dough into a smooth ball.

Place the dough into the lightly greased mixing bowl, cover with a clean dry tea towel and leave the dough to prove until double in size. In the winter this stage can take quite a long time, if you do not leave your dough to prove properly your bread will taste yeasty and could have a heavy dense texture.

Turn the dough out onto a lightly floured work surface and divide the dough into two even sized logs, cut each into 50g balls.  Use a rolling pin to roll each ball out into a oblong shape about 1/2 cm thick. Use your finger tips to press dimples into each part.

Carefully transfer the breads to a lightly oiled baking tray. Lightly cover  with a clean dry tea towel and leave the naan breads to prove for the second time.

Preheat the grill to a medium heat. Melt the 10g of unsalted butter and 1tbs honey.

Once the naan breads are puffy, grill them for 2 - 3 minutes on each side.Brush  one side with the honey butter, return and grill this side  for a further minute, turn the naan over and repeat the process on the reverse side. Grill them until golden brown on each side.

Serve the warm naan breads slightly warm.

Thermomix Method:

Using the built in weighing scales weigh the sultanas into the TM bowl, secure the lid, set the dial on the lock setting and press the pulse button a couple of times to chop the sultanas.

Using the built in weighing scales add the flour, yeast, coconut, almonds, sugar and salt to the sultanas in the TM bowl and mix 20 seconds/50˚C/Speed 3 to mix and warm the flour.

Melt the butter in the microwave, add the melted butter, yoghurt, milk and egg to the flour mixture, Set the timer for 1 minute 30 seconds, turn the speed dial to the lid locked position, and press the Dough button. The kneaded mixture should end up soft, pliable and a bit tacky.

Remove the lid, turn the bowl upside down, undo the base unit and the dough and blade unit will drop out.  Pull any loose bits of dough off the blades and gather the dough together into a ball.

Transfer the dough to a lightly greased bowl, cover and leave to prove until double in size.

Bake the naan breads as per recipe above.

Makes 10 naan breads

Two Lentil Makhani Dal

Soak the black and green lentils overnight in 4 times the volume of cold water. You can mix them together,but it's very important to have enough water and to allow sufficient time for the lentils to rehydrate, I normally work on a minimum of 6 hours.

Make the curry paste: Use either a pestle and mortar or a powerful blender to mince the chillies, turmeric, ginger, garlic, cumin, coriander seeds and curry powder until a fairly smooth paste.

Heat a large saucepan with 50g of the butter or ghee and saute the diced onions, cardamom pods and cinnamon stick until the onions start to turn golden brown, add the curry paste and saute the paste for about 2 minutes, stirring continuously. Do not let the curry paste burn, turn the heat down slightly if it turns quickly, it's important to saute the curry paste for a few minutes to develop the flavour.

Drain the soaked lentils and add them to the saucepan, stir and add salt and pepper. Saute for 1 minute, add the sugar and vinegar and cook for a further 1 minute, stirring continuously.

Add the tomatoes and vegetable stock, bring the dal to a gentle simmer over low heat, cover the saucepan with a lid and gently simmer for 30 minutes.Stir occasionally to prevent the dal from catching.

Remove the lid and continue cooking the dal for a further 10 minutes over low heat. I like my dal quite dry and not soupy like some recipes recommend, if you prefer it wet then stop the cooking once the lentils are cooked.

Once cooked, melt the remaining butter or ghee and stir it into the makhani dal, add the lemon zest, juice and chopped coriander, taste and adjust the seasoning if needed.

Serve the Two lentil Makhani Dal with natural yoghurt, lemon zest and chopped coriander and the freshly baked Peshawari Naan breads

Serves 6 - 8

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Spelt, Honey and Walnut Bread

Spelt, Honey and Walnut Bread

Place the yeast, 50g flour and the honey in a small mixing bowl and add 50g of the water, mix well, cover and leave to prove for 30 minutes in a warm spot until the mixture starts to bubble.

In the bowl of a mixer add the remaining flour, bubbling yeast mixture, walnuts, salt and the remaining water together. Attach the dough hook and mix the bread dough on slow speed for 10 minutes.

Grease a large mixing bowl. Once the dough is ready turn it out onto a lightly floured work surface and shape the bread dough into a smooth ball. Place the smooth bread dough into the greased mixing bowl and cover the bowl with a clean dry tea towel. Leave to prove until the dough has risen to double in size.

Preheat the oven to 200°C and dust two baking sheets with flour, set aside.

Gently turn the bread dough out onto a lightly floured work surface and divide the dough into 2 x 420geven size dough balls.

Roll each ball into a evenly shaped smooth ball, place each ball onto the dusted floured tray and cover gently with cling film or a clean dry tea towel and leave it to prove for the second time until nearly double in size. Brush the risen bread carefully with the egg yolk and use a knife to make small cuts at the top of the risen bread.

Place the baking sheets in the preheated oven and pour 100ml of cold water directly onto the floor of the oven and shut the door quickly. The water will give a burst of steam that will help the loaves to  puff and form a lovely crust. Bake the loaves for 35 - 40 minutes, give the bread a tap at the bottom and if it sounds hollow it means the bread is cooked, place the bread onto a cooling rack dust it with white flour and leave to cool completely.

Makes 2 x 420g loaves.

Food Fanatics Tips

Wholemeal and spelt flours absorb more water so if the dough feels slightly sticky at the beginning do not panic as the water will soon be absorbed. If there is too little water  from the start your bread will be heavy and dry. Never use fast action yeast, I have had  disasters every time I have used it. I normally ask  my local supermarket for some fresh yeast, if they have it they will normally be pleased to give you a small piece for free.

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Rhubarb Melting Moments for My Valentine

Rhubarb Melting Moments for My Valentine

Forced Rhubarb Vanilla Jam

Remove the leaves and wash and dry the rhubarb. Cut the stalks into 1cm pieces.

Place the rhubarb, both sugars, one vanilla pod, seeds and the tablespoon of water into a jam pan or thick based saucepan.

Let the sugar dissolve over very low heat, stir to encourage the sugar to dissolve.

Once the sugar has dissolved turn the heat up, cook the jam over high heat. Do not stir the jam too often, just every now and then to prevent it from catching.

Wash the sides of the pan down with a clean pastry brush that's dipped in boiling hot water. If you do not do this the jam will crystallize easily.

Cook the jam till it reaches 105°C; alternatively to check if your jam is ready, place a small plate in the freezer, drop a few drops of jam onto the plate, if the jam sets immediately and you can draw your finger through without the jam running it means it's ready. Remember the longer you cook the jam  the darker the caramelized  colour  will become and the flavour more earthy.

Once the jam reaches the correct temperature add the juice of one lemon, stir and remove the jam from the heat.

Let the jam cool slightly before ladling your jam into cleaned sterilized jars.

How I sterilize my jam jars: I sterilize my jam jars by preheating the oven to 100°C, wash the jam jars and lids in hot soapy water, dry and then place them on a baking tray in the preheated oven. Leave the jars in the oven for 25 minutes, let them cool down slightly before you ladle your warm jam into the sterilized jars. Secure the lid immediately and leave the jam to cool at room temperature.

Makes approximately 600g of jam

Melting Moments Biscuits

Preheat the oven to 180°C and line two baking trays with silpats or parchment paper.

Cream the butter, vanilla seeds and icing sugar until pale and fluffy.

Sift the flour and cornflour and fold it into the creamed butter mixture. The biscuit dough will be very firm, the softer the butter (not melted though) the easier it will be to work with.

Transfer the biscuit dough into a piping bag with a star nozzle and pipe one row of biscuit bases 3cm in diameter and one row of tops,  a 3cm diameter circle.                                          Leave enough space between each biscuit as they will need a bit of room to grow. Pipe equal amounts of tops and bases.

Bake the biscuits in the preheated oven for 18 - 20 minutes, make sure that they are cooked through but not brown in colour. They should be pale and light.

Carefully transfer them to a cooling rack leaving the biscuits to cool completely while making the lemon butter cream.

Lemon Butter Cream

Cream the butter until creamy and pale in colour.

Add the sifted icing sugar and lemon juice to the creamed butter, whip until the butter cream becomes fluffy.

Fold the lemon zest into the butter cream.

Transfer the butter cream to piping bag with a star nozzle

Assembling the biscuits

Once the melting moments are completely cold, pair them up and lay them out onto a clean work surface. Turn the biscuit with the hole the right way up and dust with icing sugar. The  inside of the bases should be  facing upwards so as you can pipe on a circle of the lemon butter cream,leave a hole in the centre for the jam.

Spoon a generous spoonful of the rhubarb jam in the centre, place the biscuit with the hole on top to complete your  melting moment sandwich.

They are now ready to eat!

They will go soggy if you leave them overnight so I recommend you do not complete the assembly until required. They will remain crisp and good for about 2 - 3 hours.

Makes approximately 25 melting moments

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Exquisite Lamb Moussaka

Exquisite Lamb Moussaka

Individual Lamb Moussakas

Confit Lamb Shoulder: Preheat the oven to 160°C. Select a deep casserole dish that will allow the shoulder of lamb to be covered with duck fat.

Rub salt and pepper generously over the boneless shoulder of lamb. Place the lamb in the casserole dish, add 1 bay leaf and the 2 large sprigs of thyme and rosemary. Melt the duck fat and cover the lamb shoulder with the duck fat, place a piece of parchment paper on the surface of the fat and bring  to a gentle simmer over a low heat. Place a lid on top to cover the dish and transfer the dish to the preheated oven. Cook the lamb shoulder for 2 1/2 - 3 hours, insert a sharp knife, if the knife comes out easily the lamb is tender enough and cooked, if it struggles slightly return the lamb to the oven and continue cooking until tender.

Carefully remove the lamb from the oven and leave it to cool for about 30 minutes. Drain the fat and place the lamb on a cooling rack for any remaining fat to drip off, leave it for about 30 minutes. Whilst the lamb is still warm but not too hot, flake the meat and remove as much fat as possible. Set the flaked meat aside until the tomato sauce is ready.

Make the tomato sauce whilst the lamb is cooking in the oven: Finely dice the shallots and crush the garlic. Heat a medium saucepan with the oil and saute the shallots, garlic, bay leaf, cinnamon stick and seasoning until golden.

Add the tomato puree, sugar and sherry vinegar and cook for 2 minutes until the shallots become sticky, add the red wine and cook until the wine become sticky and coating the shallots.

Add the chopped tomatoes and more seasoning, bring the sauce to a gentle simmer and cook for about 30 minutes over low heat until the tomato sauce become thick and rich.

Once the sauce is ready add the flaked cooked lamb shoulder to the tomato sauce and mix well.

Add the 2tbs of chopped mixed soft herbs to the meat and tomato mixture and leave to cool.

Griddle the aubergines: Heat a griddle pan on the cooker until very hot. Slice the aubergines into 1/2 cm thick slices, lay them on a baking tray, season on both sides and brush them with olive oil. Griddle the aubergines until they have dark bar marks on both sides. Set aside until needed.

Yoghurt Sauce: In a small bowl whisk the egg yolks and yoghurt together and season with salt and freshly cracked black pepper and a generous grating of fresh nutmeg.

Assemble the Moussaka: Assemble the moussakas up to one day in advance and keep refrigerated until needed.

Use 6 5cm wide x 3.5cm high metal rings. Line a baking tray with parchment paper and place the rings onto the tray.

Spoon in the meat and tomato mixture , place a slice of aubergine on top and a teaspoonful of the yoghurt mixture, this should half fill the ring, add another layer of meat and aubergine and finish the moussaka with the yoghurt sauce. TIP: if the aubergine slice is too wide then cut a wedge out like you would cut a wedge of cake, pull the sides together to shape a circle that would fit inside your ring a perfect band of purple aubergine skin on the outside.

Repeat the process until all the rings are filled. Keep the moussakas refrigerated until needed.

Mild Harissa Sauce

Chop the banana shallot and the chilli and crush the garlic.

Heat a small saucepan with the oil and saute the chopped chilli, shallots, garlic, garam masala, cumin seeds, coriander seeds until the shallots start to turn transparent and take on colour. Add the sugar, tomato puree, sherry vinegar and seasoning, cook for 1 minute stirring continuously.

Add the stock and bring the sauce to a gentle simmer for 12 minutes.

Pulse the sauce with a stick blender to bring it all together, do not blend the sauce too much as the colour will become light orange and rather unpleasant looking.

Set aside until needed.

Make the sauce one day in advance and keep refrigerated until needed.

Semi-dried Baby Plum Tomatoes

Preheat the oven to 100°C and line a baking tray with parchment paper.

Wash the tomatoes and cut them in half.

Place the cut tomatoes on the cooling racks, lightly season with salt and freshly cracked black pepper and scatter the chopped thyme over the tomatoes.

Place the tray in the preheated oven for approximately three hours. I set a timer for two hours to begin with and then check them and increase the drying time to to suit my needs.

Once the tomatoes are semi-dried remove the tray from the oven and set aside to cool.

You can dry the tomatoes in advance and keep them in a glass jar in the fridge. Cover the tomatoes with olive oil, when you are ready to use the tomatoes, drain them from the oil alternatively use them immediately.

Sous-Vide Rack of Lamb

Preheat the water bath to 62°C.

Prepare the rack of lamb by cleaning the bones, season with a small amount of salt. Place the rack into a vacuum bag, add the herbs and peppercorns.

Seal the bag on hard vacuum and insert the thermometer needle if you have one.

Place the rack of lamb in the preheated water bath and cook until the core temperature reaches 40°C, it takes about 40 -45 minutes however it all depends on the size of the rack and how many items you have in the bath at the same time. For these reasons I recommend using the thermometer designed to be used for sous-vide cookery.

Once the rack is cooked, remove the rack from the vacuum pouch and pat it dry with kitchen paper.

Assemble the dish

Preheat the oven to 200°C. Bake the moussakas for 20 minutes until the yoghurt sauce becomes golden brown.

Heat a non stick frying pan over medium heat, add a teaspoon of butter. Once the butter starts to foam and brown,place the sous-vide rack of lamb  fat side down, until the fat turns golden brown, this takes about 5- 6 minutes. Turn the lamb over and seal the other side for a further 2 minutes. Transfer the rack of lamb to a cooling rack and leave to rest for 4- 5 minutes so that the meat releases it's juices.

Remove the ring from the baked moussakas, place the mousaka on the plate, spoon the sauce onto the plate.

Carve the lamb into 6 even size cutlets, season the cut side of the meat with Maldon sea salt and place one cutlet on each plate.

Garnish the plates with the semi-dried tomatoes and small watercress leaves and a few drops of extra virgin olive oil.

Serve immediately

Serves 6

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Cauliflower Soup with Morbier Air Profiteroles

Cauliflower Soup with Morbier Air Profiteroles

Cauliflower Soup

Remove and discard the green outer leaves from the cauliflower. Finely chop the  cauliflower. It's not necessary to individually cut  the florets as it just wastes time.

Heat a large saucepan with the unsalted butter, as soon as it starts to foam add the cauliflower and season with salt and pepper. Saute the cauliflower and stir continuously, as soon as it starts to take on colour add the stock of your choice, cover the saucepan with a lid and bring the soup to the boil.

Reduce the heat to a gentle simmer and cook the soup for 12 minutes.

Add the cream, bring the soup back to simmer and cook for 3 minutes.

Blend the soup until smooth, taste and adjust the seasoning if needed.

The soup is now ready to serve. If you are not serving the soup immediately then chill and reheat once you are ready to serve.

The Soup will keep for up to three days refrigerated in a clean air tight container.

Morbier Air

Just a little warning that this cheese sauce does not look great when cooking but once blended the cheese sauce will look creamy, smooth and appealing.

Soak the gelatine in cold water.

Chop the cheese in small pieces, place the cheese, water and cream in a small saucepan and gently heat over low heat, once the cheese mixture reaches 80°C transfer the cheese mixture to a blender. Squeeze the excess water from the getatine and add the soaked gelatine to the warm cheese sauce. Blend the cheese until smooth.

Thermomix Users: Place the chopped cheese, water and cream in the TM bowl. Set the timer for 6 minutes at 80°C, speed 3. Once the cheese has melted and  starts to bubble turn the heat off, squeeze the soaked gelatine to remove the excess water and add the gelatin to the cheese sauce. Turn the speed dial to 10 to puree the cheese sauce until smooth, about 20 seconds.

Pass the cheese sauce thought a fine sieve and pour the sauce into a cream whipper. Attach the needle attachment to the cream whippers lid and seal whipper with the lid. Charge the whipper with two gas pellets, shake the whipper vigorously and refrigerate to let the cheese set.

Once you are ready to serve the profiteroles: remove the cream whipper from the fridge about 30minutes before needed, shake the cream whipper vigorously, if the mixture remains set then dip it under a running hot water tap to melt the gelatine slightly. Shake the whipper vigorously, insert the needle into the base of the choux bun and squirt the morbier air into the cavity of the choux buns.  Serve the choux buns immediately.

The Morbier Air can be made up to two days in advance and kept in the fridge in the cream whipper. Remove the cream whipper from the fridge 30 minutes prior to use to allow it to loosen up slightly.

Tiny Choux Buns

Preheat the oven to 220°C, line two baking trays with either parchment paper or silpats and have ready a jug with 100ml of cold water.

I have been making choux pastry in the Themomix for about a year and would never return to the conventional way. The Thermomix  saves time, washing up and a lot of stirring. You could however follow the conventional way if you do not have a thermomix, the ingredients remains exactly the same.

Weight the salt, water and butter directly into the thermomix bowl, place the cap in the hole and set the timer for 5 minutes at 100°C, speed 1.

Add the flour, return the lid and remove the cap, and blend the mixture at speed 4 for 2 minutes.

Remove the lid and leave the mixture to cool for 5 minutes.

Return the lid and secure, turn the dial to speed 5, add the eggs one at a time directly onto the running blades, mix the eggs into the flour mixture for 5 minutes. The choux pastry will be glossy and ready to use.

Transfer the choux pastry to a piping bag with a plain nozzle and pipe 2 cm wide tear drop choux buns onto a baking sheet lined with either parchment paper or a silpat. Leave a large enough gap between the buns to allow them to puff.

Place the tray in the preheated oven on the middle shelf and quickly pour the cold water on the bottom of the oven floor and close the door quickly. The water will create steam and the buns will form a crispy outer shell and a large air cavity will be created on the inside. Bake the buns for 5 minutes at 220°C, turn the heat down to 180°C for a further 20 minutes. I normally bake one tray at a time, I find they come out crispier and cook better if there is good air circulation.

Once the buns are cooked and are light and crispy, transfer them to a cooling rack and leave them to cool completely.

Keep the buns in an air tight container in a dark cool and well ventilated space, they will remain crispy for upto 3 days.

Watercress Oil

Place all the ingredients into a small jug and use a stick blender to blend the watercress oil until smooth.

Keep refrigerated until needed.

To Serve

Remove the morbier air form the fridge and loosen the mixture by shaking the cream whipper vigorously and dipping it under hot running water if necessary.

Bring the cauliflower soup to the boil, taste and adjust the seasoning if needed. If the soup is slightly thick add a bit of stock or water to let it down to the required consistency.

Fill the choux buns with the morbier air.

Ladle the soup into the serving bowls, drizzle the watercress oil and shave the toasted hazelnuts over the soup to garnish. Serve the soup immediately with the morbier air choux buns garnished with the watercress leaves.

Serves 8/ 10

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The Perfect Dunking Hazelnut Biscuits

The Perfect Dunking Hazelnut Biscuits

Preheat the oven to 180°C and line two baking trays with parchment paper or use non-stick baking trays.

Place the soft butter and sugar in a the bowl of a mixer and cream until light and fluffy with the paddle attachment. If you are using vanilla seeds cream them with the sugar and butter.

Add the egg and whip until creamy, if you are using vanilla essence add it with the egg to the butter mixture.

Sift the flour and bicarbonate of soda over the creamed butter mixture and add the lightly crushed hazelnuts, mix in gently, do not over work the biscuit dough.

Make even size balls, I use a teaspoon as a guide for the size.

Space the biscuits on the prepared baking trays leaving at least 5 cm gaps, this allows the cookies to expand and bake evenly (in the winter I press the balls down slightly as the dough will be cold and stiff this will encourage them to spread evenly), bake the biscuits in the preheated oven for 12 - 15 minutes.

Transfer them to a cooling rack to cool completely.

Store the biscuits in a air tight container for up to one week.

Makes about 50 biscuits.

Food Fanatics Tips
Add 200g milk or white chocolate chips to the biscuit dough and reduce the hazelnuts to 50g. Alternatively replace the hazelnuts with 200g dried cranberries and add the zest of one orange for a tasty twist.

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Lemon Curd Tarts

LemonCurd

Lemon Curd Tarts

Lemon Curd

Bring a medium saucepan half filled with water to a gentle simmer.

Place the eggs, salt and sugar in a metal mixing bowl, choose one that will fit comfortably over the saucepan without falling in.

Use a whisk to mix the sugar and eggs add the lemon juice and mix well.

Place the bowl over the simmering water while stirring continuously with a wooden spoon, once the curd starts to thicken continue cooking for a further 5 minutes. The curd will coat the back of the spoon and you will be able to draw a path with your finger though it.

Remove the curd from the heat and quickly whisk the cold butter into the curd until it's completely dissolved leaving the curd rich, creamy and glossy.

Transfer the curd to a clean container and place a piece of clingfilm directly on top of the curd to prevent it from forming a skin, let the curd cool.

Themomix Method:

Using the built in weighing scales weigh the freshly squeezes lemon juice, caster sugar, salt, egg yolks and whole eggs directly into the Thermomix bowl, blitz for 10 seconds on speed 8, scrape the sides down, insert the butterfly whisk. Set the timer for 5 minutes at 70°C, speed 4.

Cut the cold butter into small even size pieces, set the timer for 2 minutes at 70°C, speed 2 and slowly drop the pieces of cold butter through the hole onto the curd.

Scrape the sides down, remove the butterfly whisk and secure the lid, blitz the curd for 20 seconds on speed 9, transfer the curd to a clean container and place a piece of clingfilm directly on top of the curd to prevent it from forming a skin, let the curd cool.

Once cooled keep refrigerated until needed.

Blind Baked Puffy Pastry Shells

Preheat the oven to 180°C, and turn a muffin tray with medium 12 size holes upside down and grease the back of the holes.

On a lightly floured work surface roll the pastry about 2- 3mm thick out, cut 12 x 10cm in diameter disks, let the pastry rest in the fridge for 20 minutes.

Cover the greased pastry moulds with the pastry disks and bake them for 20 minutes in the preheated oven, I suggest you check them every now and then as mine kept on popping off, this might sound weird but my pastry was cooked well all the way through and they puffed absolutely beautifully.

Let the puffy pastry cups cool completely on a cooling rack before filling them with the lemon curd and dusting them heavily with icing sugar.

Makes 12 individual tarts

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Pheasant Ravioli with a Chestnut Sauce and Curly Kale Pesto

PheasantRavioli

Pheasant Ravioli with a Chestnut Sauce and Curly Kale Pesto

Fresh Egg Pasta

Use a food processor to make the pasta dough.

Weigh the flour, salt and oil into the bowl and pulse a couple of times to rub the oil into the flour.

Add the egg yolks one at a time while the blade is running, followed by the whole eggs, blend for about 2 minutes until the pasta dough forms a ball.

Turn the dough out onto a lightly floured work surface and knead the dough ball for 4 minutes until it's smooth and silky but a tight dough ball.

Clingfilm the dough tightly and place in the fridge for 1 hour to rest and chill.

Pheasant Ravioli Stuffing

First confit the pheasant legs in the fat:

Preheat the oven to 150°C. Season the pheasant legs with salt and pepper, leave to marinade for 1 hour.

Heat the duck or goose fat in a small oven proof  tray or dish, add the crushed clove of garlic, thyme and bay leaf. Pat the pheasant legs dry with kitchen paper and add them to the warm duck fat, ensure that the legs are covered completely with the fat.

Over low heat bring the fat to a gentle simmer, cover the fat with a parchment paper and place a lid on the dish. Place in the preheated oven for 2 hours.

Test if the pheasant legs are cooked. If the bones wiggle and the meat flakes easily it's ready to be removed from the fat. Drain the legs and let them cool slightly before removing the skin and flaking meat, let it cool completely once flaked.

Secondly make a chicken mousse:

Place the chicken breast meat and the egg white in a food processor and puree until smooth.

Add seasoning and the cream, pulse until the cream is incorporated. Do not over work the chicken mousse as the cream will separate.

Thirdly make the ravioli filling:

Weigh 100g of the flaked cooked pheasant leg meat into a mixing bowl.

Add the chopped mixed herbs and 100g of the chicken mousse, use a spatula to fold all the ingredients together, work quickly but lightly. if you over work the mix it will separate.

Adjust the seasoning if needed.

Place the filling in the fridge to chill and firm up for about 1 hour before making the ravioli. Once the mix is chilled and firm, divide the mixture into four  5og balls, let them chill in the fridge.

Pheasant Ravioli

Roll the pasta out to 1mm thick using a pasta machine, cut 10cm disks, you will need 8 disks.

Place a ravioli stuffing ball on 4 disks,brush them with the whisked egg and then place another piece of pasta disk on top of each. Dust your hands with flour and lift the ravioli in your hand gently pushing the air out and pinching them together. They will look like space ships.

Cut each one with a pair of scissors to remove the excess pasta.Please look at the photos above.

Next step will be to cook them, follow the assembly part of the recipe below.

Pheasant and Chicken Stock

Preheat the oven to 200°C.

Place the pheasant carcase and leg bones on a roasting tray and roast it for 30 - 35 minutes until dark and well roasted.

Prepare the vegetables, wash and cut it into even size pieces.

Heat a large saucepan with the oil and brown the vegetables until golden brown, add the coriander seeds, peppercorn, bay leaf and thyme.

Add the browned partridge bones, chicken wings (not roasted), deglaze with the wine and cook until the wine becomes sticky and coating the vegetables and bones.

Add the water, bring to the boil, reduce the heat to a gentle simmer. Skim the impurities with a ladle and simmer the stock for 30 minutes.

Pass the stock through a fine sieve or muslin cloth, discard the bones and vegetables and keep the stock refrigerated until needed.

Makes approximately 750ml stock.

Chestnut Foam

Heat a large saucepan with the butter and saute the leek, shallot and garlic until golden, add the thyme and chestnuts, deglaze the pan with the wine and cook until the wine becomes syrupy and sticky.

Add the stock and bring the sauce to the boil, reduce the heat and simmer the sauce for 25 minute. Add the cream, bring the sauce back to the boil and simmer for 5 minutes.

Blend the sauce until smooth and pass the sauce through a fine sieve, let the sauce cool.

TO HEAT AND SERVE THE SAUCE: When you are ready to serve pour 250ml of the cooled sauce back into a saucepan and add the lecithin powder, blend until the sauce foams heavily, gently heat the sauce over low heat until warm but not boiling, foam again until a heavy foam blanket sits on top of the sauce, leave it to settle for a couple of minutes and serve the foam, scooping it from the surface.

Curly Kale and Chestnut Pesto

Wrap 2 cloves of garlic tossed in 1 tsp of olive oil in foil and roast it at 200°C for 20 minutes. Remove the husks and keep the roasted garlic pulp.

Bring a large saucepan with salted water to the boil. Blanch the curly kale for 7 minutes in the boiling water, add the pousse for the last 30 seconds of the cooking time and refresh in ice water until completely cold, drain.

Squeeze the kale and pousse to remove the excess water.

Place the squeezed curly kale and pousse along with the roasted garlic pulp, 80ml of olive oil, freshly cracked black pepper, sea salt, Dijon mustard, the lemon zest, roasted chestnuts, Parmesan cheese, balsamic vinegar into a blender and puree until the desired consistency. Taste and adjust the seasoning if needed. I like my pesto smooth however it would be just as delicious if you made it slightly chunky.

Keep refrigerated until needed.

Assembly of the dish

Bring a large saucepan filled with water to the boil to cook the ravioli.

Cook the buttered curly kale and keep it warm.

Reheat and foam the sauce:  When you are ready to serve pour 250ml of the cooled chestnut sauce back into a saucepan and add the lecithin powder, blend until the sauce foams heavily, gently heat the sauce over low heat until warm but not boiling, foam again until a heavy foam blanket sits on top of the sauce, leave it to settle for a couple of minutes and serve the foam scooping it from the surface.

Cook the ravioli in the rapid boiling water for 4 minutes, gently remove them from the water and drain them on kitchen paper.

Divide the buttered kale between 4 plates, place a ravioli on top of each. Place a quenelle of the pesto on top and spoon the chestnut foam around. Finish the dish with olive oil and freshly grated chestnuts, serve immediately.

Serves 4

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Duck, Onion and Date Pastilla

DuckPastilla

Duck, Onion and Date Pastilla

White Onion and Tamarind Chutney

First make a tamarind paste: Peel the tamarind pods and place the tamarind in a small saucepan with the cold water, bring to a gentle simmer and cook the tamarind for 6 -7 minutes until it starts to dissolve. Use a spoon or a fork to mash the pulp and remove the tamarind seeds, mix the tamarind pulp with the water to form a tamarind paste. Pass the tamarind paste through a sieve to remove any remaining seeds and strings. Make sure you end up with 80 g of the tamarind pulp. Alternatively buy ready prepared tamarind paste.

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Peel the onions, use a mandolin to finely slice the onions. Place the sliced onions, crushed garlic, tamarind pulp, crushed chillies, vinegar, cinnamon stick, saffron, ginger and sugar into a large saucepan, place the pan over low heat. I normally start the cooking process with the lid in place, until the sugar has dissolved, stir regularly.

Remove the lid and cook the chutney over medium heat, stir occasionally and do not let the chutney burn. Cook until the chutney is the correct consistency, preferably dry and sticky for this pastilla recipe. If the chutney is too wet the pastry will go soggy.

Remove the chutney from the heat, transfer it to a clean container and let chutney cool completely before using it in the pastilla recipe.

Food Fanatics Tip

This chutney keeps well and develops a delicious flavour if left to mature for a couple of days. Transfer the chutney to sterilized jars and keep for up to 3 months in a dark but well ventilated space.

Confit Duck Legs

Pat the duck legs dry with kitchen paper, rub the salt into the duck flesh and over the fat, add the star anise and cinnamon stick, place the seasoned duck legs in a container cover with cling film and refrigerate for 6 hours. I normally leave the duck legs over night to develop flavour.

Preheat the oven to 160C. In a medium oven proof dish or saucepan melt the duck fat. Pat the duck legs dry with kitchen paper, place the duck legs, cinnamon stick and star anise in the melted duck fat, place a layer of parchment paper on the surface of the melted fat (this is called a Kartouche) and cover the dish with either a tight fitting lid or foil. Place the dish in the preheated oven and cook the duck legs for approximately 2 1/2 hours. To test if  the legs are cooked,  insert the back of a fork, if it goes in and come out easily the meat is cooked,  if this is not the case continue cooking the duck until it's soft and flaky.

Drain the duck legs from the duck fat, let it cool slightly before removing the skin, fat and bones. I normally wear disposable gloves. Flake the meat and let it cool completely before mixing with the rest of the ingredients for the pastilla.

Sous-Vide Duck Legs

Alternatively cook the duck legs in the water bath. Heat the water bath to 82C.

Pat the duck legs dry with kitchen paper, rub the salt into the duck flesh and over the fat, add the star anise and cinnamon stick, place the seasoned duck legs in a clean vacuum bag and seal the bags on hard vacuum.

Cook the legs in the preheated water bath for 8 hours. Let the duck legs cool slightly before opening the bag, remove the skin and bones and flake the cooked duck meat. Keep the cooked duck meat refrigerated until needed.

Duck, Onion and Date Pastilla Mixture

Roughly chop the chilled cooked confit duck meat and dice the Medoul dates.

Mix all the ingredients together and season to taste.

Keep the mixture refrigerated until you are ready to make the pastillas.

Duck, Onion and Date Pastilla

To make the pastilla: Place one piece of the filo pastry on a large chopping board or a clean work surface. Lightly brush with the melted butter and sprinkle with the sumac and chopped parsley. Place another sheet on top and press down so that they stick together.

Cut it into 6cm wide strips, I get 6 strips out of this. Spoon 20 g of the duck mixture at the bottom of each strip.

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Fold the pastillas into triangles, brush the end with more melted butter and fold them over, brush the outside with melted butter and garnish the pastillas with sumac. Let the butter set completely. Continue until all the mixture is used.

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Place the pastillas on a lined baking sheet.

Preheat the oven to 200C and bake the pastillas for 18 - 20 minutes until golden brown and crisp. Let them cool for a couple of minutes before serving them with the lemon yoghurt and sumac dip.

Lemon Yoghurt and Sumac Dip

Mix all the ingredients together, season to taste and keep the dip refrigerated until needed.

Makes 24

Food Fanatics Tip

These pastillas could be made  larger and serve one or two as a portion for a starter.

You could make the pastillas in advance and freeze them. Make sure you separate each layer with parchment paper to prevent them from sticking together. Cook the pastillas from frozen,but cook them  for a longer time and make sure they are piping hot on the inside.

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Makin’ Whoopee…Salted Peanut Whoopie Pies…

Makin’ Whoopee…Salted Peanut Whoopie Pies…

Salted Peanut Frosting

Make this cream cheese frosting in advance, it needs to set otherwise your whoopies will have a runny filling. I normally make the cream cheese frosting the evening before I need it, as it just simply speed things up. Alternatively if you make it on the day when you need it make sure you leave the frosting in the fridge to set before using.

Melt the butter and set aside to cool, it does not matter if it starts to set as long as it's still soft and pliable. I always melt a bit extra as you will find that it sticks to the bowl. Weigh the 50g required of melted butter after melting.

I also made this in my thermomix however you could have used any other make of blender.

First blitz the salted peanuts. Weigh the peanuts directly into the bowl and secure the lid and turn the dial on lock, press the pulse button until the peanuts are crushed and resemble breadcrumbs. Do not leave the peanuts to blend for too long as it will become a paste. Tip the crushed salted peanuts into a small bowl.

Place the icing sugar and cream cheese in the bowl and blend for 20 seconds, scrape the sides down and insert the butterfly whisk and whip the cheese for 2 minutes on speed 2.

Add the cooled, slightly set but still soft butter to the mixture, add the crushed peanuts and continue whipping with the butterfly whisk for a further 1 minute.

Transfer the frosting to a piping bag with a star nozzle (optional) and let the frosting cool in the fridge until set.

If you do not have a Thermomix then use any other branded machine with a balloon whisk attachment and follow the method as per above. Crush the peanuts using a pestle and mortar or any other machine with a blade to chop the nuts to the required texture.

Whoopie Pies Cake Recipe

Preheat the oven to 200°C and line two large baking sheets with parchment paper.

Weigh the sugar into a large mixing bowl and loosen it up by letting it run through your fingers, like sand,  break up any lumps.

Sift the flour, cocoa powder, bicarbonate of soda and baking powder over the sugar and mix it together.

In a separate bowl whisk the egg, crème fraîche and oil together. Add the boiling water whilst whisking and immediately stir the liquid into the sifted flour mixture. I have done this all by hand but you could  use a mixer to do this. Do not over work the mixture, once it all comes together stop mixing.

Leave the cake batter to rest and cool down for 5 minutes. This stage is actually important as I baked the first tray and they came out all misshapen. Once I left the cake batter to cool a bit it was easier to work with and my whoopies came out more evenly and better shaped.

Transfer the cake batter to a piping bag (I tried shaping them with spoons but the piping bag gave me the best looking results). Pipe the cake batter in aproximatly 5 cm rounds, remember they will expand and spread so your whoopies will be slightly bigger than the size  piped . Bake them in the preheated oven for 10 - 12 minutes, if they are a bit bigger than my size in this recipe I suggest you to bake them a tad longer. You are looking for a soft but cooked half moon cake, use a pallet knife to remove  from the paper. If  a crust has formed at the bottom it means they are cooked. Once the whoopies cool down they will have a bit of a crunch on the outside and the inside wil be caky and soft.

Transfer the cooked whoopies to a cooling rack to cool completely.

Makes approximately 24 - 28 half moon whoopies

Chocolate Glaze

I make this once the whoopies have gone into the oven, this glaze should have cooled down slightly but should still be runny and not completely set when you garnish the whoopies.

Soak the gelatine leaves in cold water until soft.

Weigh the caster sugar, water and cream into a small saucepan and bring it to the boil, boil the mixture for 2 minutes over high heat.

Add the cocoa powder and return the mixture to the heat and continue boiling for a further one minute over high heat.

Remove the saucepan from the heat and squeeze the gelatine to remove any excess water, stir the soaked gelatine into the warm cocoa mixture, mix well and transfer the mixture to a small bowl and set aside to cool till about 22°C - 24°C.

Once the glaze reaches this temperature it's easier to apply to the whoopies.

Pair up the whoopies  so that you have two that are of similar size and place the one side of the pair on a cooling rack with the flat side down, spoon glaze over to cover the whoopie completely, sprinkle each whoopie with your desired garnish. This is optional, I have used edible gold and sliver leaf however edible glitter or silver balls and sugar sprinkles will be just as pretty.

Let the glazed over  whoopie half moons set in the fridge. Remove them from the fridge as soon as the glaze is set.

Pipe the set salted peanut frosting on to the other half of the whoopie pair, then place the glazed other half on top and the whoopies are ready to be enjoyed.

Makes aproximalty 12 - 14 finished whoopie pies

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Seville Orange and Vanilla Bean Marmalade

seville_orange_marmalade2

Seville Orange and Vanilla Bean Marmalade

Cut away all the skin and pith from the oranges so that you are left with a pile of skins separated from the orange flesh.

Put the orange flesh, juice and pips in a food processor and blend until smooth. The seeds contains lots of natural pectin that will help set the marmalade perfectly.

Push the purée through a sieve into a preserving pan or large heavy-based saucepan.

Remove as much white pith from the skin as possible. Slice the skin into very thin matchstick strips and add these to the sieved flesh in the pan.

Add the juice from the lemon and the water.

Split the vanilla pod in half and scrape the seeds into the liquid and add the pod as well for extra flavour.

Bring to the boil. Reduce the heat and simmer for 1 hour until the rind is very soft and the mixture has reduced by half.

Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth and impurities from the surface.

After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If not, cook for a further 5-10 minutes and test again.

Allow the marmalade to cool slightly, and then pour into the hot sterilized jars.

How to prevent crystallization:

It’s pretty annoying when this happens. Normally it’s only visual once the marmalade has cooled down completely. I have three simple preventable reasons why crystallization could happen. One-  if the sugar and fruit start to boil before all the “raw” sugar crystals have dissolved. Two - once the sugar has dissolved and the marmalade has reached the vigorous boiling stage  you do not wash the edges with a pastry brush dipped in hot water. As the “raw” sugar crystals get stuck to the edge of the pan and fall back into the boiling syrup the larger un-dissolved crystals accumulate molecules and this encourages the growth of large crystals known as crystallization. Third preventable reason - you should never stir boiling marmalade or sugar syrup for that matter. If you do stir the boiling syrup it knocks the sugar crystals together and encourages the formation of larger crystals and crystallization sets in once cooled.

How to sterilize the jars:

This is one of the most crucial tasks and you should never cut corners. If you not do this properly you might find your handy work becomes mouldy and ferments sooner than expected. Preheat the oven to 100°C. Wash the chosen jars in hot soapy water; let them drain, do not dry them with a tea towel. Place the damp jars and lids on a clean baking tray; try not to touch the jars and lids on the insides. Place them in the preheated oven for about 40 minutes. Let the jars cool slightly before you scoop in the marmalade, never pour cold liquid in to hot glass jars, you will end up with broken glass.

Makes 8 250g jars

Food Fanatics tips
Make sure you remove all the impurities from the top of the boiling marmalade, this will help it stay very clear and shiny. You can use other oranges however the high seed content in these Seville oranges is the secret to a successful marmalade. The seeds contain a high pectin level and the natural pectin helps the marmalade to set.

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Firecracker Roasted Pumpkin and Coconut Soup

Pumpkin_Soup

Firecracker Roasted Pumpkin and Coconut Soup

Roasted Pumpkin and Coconut Soup

Preheat the oven to 200 °C.

Prepare the pumpkin, if the skin is thin and fairly soft I normally keep the skin on as it adds extra nutrition and fibre to the soup. Remove  and keep the seeds.

Roughly dice the pumpkin, mix it with 2tbs of the peanut oil and seasoning, spread the diced pumpkin on a baking sheet lined with parchment paper and roast the pumpkin for 30 minutes until golden brown in the preheated oven.

While the pumpkin is roasting make the chilli and shallot paste for the soup.

Place the chilli, chopped lemongrass, shallot, ginger, garlic, celery, coriander roots, palm sugar and fish sauce in a blender and puree until smooth.

Heat a large saucepan with the remaining peanut oil and gently fry the chilli and shallot paste for about 5 minutes, add the drained soaked yellow split peas and saute for a further 2 minutes. Add the water and gently bring the soup to a gentle simmer, cover the saucepan with a lid, simmer for 10 minutes.

Add the roasted diced pumpkin, bring the soup back to the simmer, cover the pan with a lid and gently simmer the soup for a further 40 minutes, stir the soup occasionally.

Add the coconut milk, bring the soup back to the boil and simmer for further 5 minutes.

Blend the soup until smooth, adjust the seasoning if needed and let the soup down with a little water if it's too thick for your liking.

Bring the soup back to the boil before serving.

Serve the soup in warm bowls garnish the soup with the rocket, coconut and coriander crush, toasted firecracker pumpkin seeds and slithers of roasted pumpkin.

Rocket, Coconut and Coriander Crush

Wash the rocket salad and coriander leaves, drain them well.

Place the rocket salad, coriander, garlic, ginger and seasoning in a blender and blend, leaving the mixture slightly coarse.

Add the oil  and pulse blend to emulsify the mixture.

Stir in the toasted dessicated coconut, taste and adjust the seasoning if needed.

Transfer the mixture to a clean container and keep refrigerated until needed. This sauce will last for one week in the fridge.

Toasted Firecracker Pumpkin Seeds

Preheat the oven to 150 °C.

Wash the pumpkin seeds and remove the pumpkin hairs, drain well. Toss the seeds, oil, crushed chillies and salt.

Spread the seeds on a baking tray lined with parchment paper and toast the seeds in the preheated oven for approximately 20 -