Sweet & Sour Chicken & Veg

Serves 4

425g can pineapple chunks, drained, juice reserved
2 tbsp each tomato ketchup
2 tbsp malt vinegar
2 tbsp cornflour
1 tbsp veg oil
1 onion, chopped
1 red chilli, deseeded and sliced
1 red and green pepper, chopped
2 carrots, sliced on the diagonal
2 skinless chicken breasts, thinly sliced
125g pack baby corn, sliced lengthways
2 tomatoes, quartered
cooked rice, to serve

Make the sweet and sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour.  There should be 300ml - add water or stock if you're short.
Heat the oil in a frying pan or work over a high heat.  Add the onion, chilli, peppers, carrots and chicken and stir fry until the veg are starting to soften and the chicken is almost cooked.
Add the corn and sauce.  Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the veg are tender.  Serve with rice if you like.

Garlic & Herb Roast Lamb on Boulangere Potatoes

Serves 8

4lb 8oz leg of lamb
4 garlic cloves, sliced
few rosemary sprigs
4lb 8oz large potatoes
2 onions, thinly sliced
1 pint chicken stock
2oz butter

Heat the oven to 190, 170 fan, gas mark 5.  Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife.  Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme.  Put in a roasting tin, season well with salt and black pepper, then cover with foil.
Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin.  Toss with the onions, remaining slices of garlic and a good scattering of herbs.
Heat the stock and butter together, then pour over the potatoes.  Cover the dish with foil and bake in the oven  with the lamb for 1 hour.  Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more.  Allow the lamb to rest before carving, for about 15 mins.  Leave the potatoes in the oven until ready to serve.

Chocolate & Caramel Layer Cake

Cuts into 12 slices

Vanilla & chocolate sponges
8oz very soft butter, plus extra for greasing
8oz golden caster sugar
6oz self raising flour
3oz ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yoghurt
1 tsp vanilla extract
5 tbsp cocoa powder

Caramel & caramel-choc sponges
8oz very soft butter, plus extra for greasing
6oz light muscovado sugar
2oz dark muscovado sugar
6oz self raising flour
3oz ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yoghurt
1 tsp vanilla extract
1 tbsp cocoa

To assemble
397g can caramel
5oz dark choc
5oz milk choc
300ml double cream

Heat oven to 180, 160 fan, gas mark 4.  Grease and line 2 x 20cm sandwich tins with baking parchment.  For the vanilla and choc sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk.  Scrape half the mix into a second bowl and whizz in the cocoa.  Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
Repeat step 1 for the caramel and caramel-choc sponges, again leaving cocoa out of the first mixing, the splitting the mix in half and whizzing the cocoa into one batch.  Cook as above.
While sponges are cooling, melt the dark and milk choc together in a bowl over a pan of barely simmering water.  Remove from the heat, stir in the cream and cool or chill until spreadable.
When the sponges are cool, spread a third of the caramel over the vanilla sponge and top with the caramel sponge.  Spread over another third of the caramel and top with the caramel-choc sponge, then the final third of caramel and top with the choc sponge (don't panic if you mix up the layers, the cake will still look great when you cut in).  Spread the choc icing over the whole cake to serve.

Pistachio & Milk Choc Squares

Makes 16 squares
5oz shelled pistachios
7oz milk choc, broken into chunks
7oz golden caster sugar
7oz very soft butter
3 eggs
7oz self raising flour
100ml milk
150ml soured cream

Heat oven to 180, 160 fan, gas 4.  Line a 20cm square cake tin with baking parchment.  Whizz 125g of the pistachios, 75g of the choc and about half the sugar in a food processor until very finely chopped.  Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat.  Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean.  Cool.
Melt the remaining milk choc, stir in the soured cream and cool until spreadable.  Trim the edges off the cake, then split in half.  Spread a little icing over the base, sandwich the top of sponge back on.  Spread remaining icing over the top, roughly chop the remaining pistachios ans scatter them over.  Cut into 16 squares and serve.

Warm Choc Orange Tarts with Orange Ice Cream

Makes 8

9oz dark choc
2 eggs, plus 1 white (leftover from pastry)
5oz caster sugar
3oz melted butter
3oz plain flour
little cocoa, to serve

Pastry
12oz plain flour
7oz butter, cubed
4oz icing sugar
zest 1 orange
1 egg yolk, mixed with 2 tbsp water

Ice cream
18fl oz whole milk
1/2 pint double cream
5 yolks
5oz caster sugar
zest 2 oranges, plus juice of 1

Make the ice cream first.  Heat the milk and cream in a pan to just below boiling point.  Stir together yolks and sugar, then gradually whisk in the hot milk mixture.  Return to the pan, heating gently and stirring until thickened.  Stir in the zest and juice, and cool.  Churn, then freeze until solid.
To make the pastry, whizz flour and butter in a food processor, then pulse in the icing sugar.  Pulse in zest with enough yolk mixture to bring the pastry together.  Roll out and line 8 deep, individual tart tins.  Chill for 30 mins.
Heat oven to 190, 170 fan, gas mark 5.  Fill tarts with baking parchment and baking beans, and bake blind for 15 mins.  Remove beans and paper and bake for 10 mins more.  Remove from oven.  When cool enough to handle, remove from tins and sit on a baking sheet.  Turn oven down to 160, 140 fan, gas mark 3.
For the filling, melt choc in a bowl over a pan of barely simmering water.  Beat the 2 whole eggs, extra white and sugar until thick and pale - about 5 mins.  Fold in the choc, melted butter and flour, then divide between the tarts.  Let the mixture settle for a few mins, then bake for 25 mins.  Leave to cool for 10 mins while scooping ice cream into balls.  Dust the tarts with a little cocoa, top each with a scoop of ice cream.

Meatballs with Spaghetti

Serves 6

pack of 8 good quality sausages
500g pack minced beef
4 garlic cloves, crushed
small bunch fresh parsley, finely chopped
3 tbsp dried breadcrumbs
1 egg, lightly beaten
plain flour for rolling
4 tbsp sunflower or veg oil
2 x 400g cans chopped tomatoes
pinch sugar
1lb 2oz spaghetti
grated parmesan, to serve

Cut through the skin of each sausages and pull them off.  Put the sausage meat into a large bowl with the mince.  Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well.  Season generously with pepper and a little salt, and mix again.
Sprinkle a chopping board with flour.  Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls.  Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides.  Set aside on a plate.  When you've fried all the meatballs, pour away any excess fat.  Rinse and dry the pan.
Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds.  Tip in the tomatoes and beak them down with a fork or wooden spoon.  Cook over a moderately high heat for 5 mins until jammy.  Season with salt, pepper and a little sugar.
Tip in the meatballs and turn them over in the sauce, ensuring they're all covered.  Cover the pan and cook the meatballs on a low heat for about 30 mins, spoon over the sauce occasionally and add a little water if it's becoming too dry.  15 mins before the end of the cooking time, cook the spaghetti.  To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti.  Scatter with the last of the parsley and serve Parmesan on the side.

Smoked Salmon Omelette

Serves 1

3 free range medium eggs
sea salt
black pepper
15g unsalted butter, plus a little melted to serve
30g smoked salmon, roughly chopped
a few chives, finely snipped, to serve

In a bowl, gently beat the eggs together using a fork, adding a pinch each of salt and pepper.
In a 25cm non stick omelette pan, heat the butter until it begins to foam.  Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre.  Repeat this motion 4-5 times until the omelette has formed, but is still soft and creamy in the centre.  This way you will achieve the perfect texture.
Scatter the pieces of salmon in the middle of the omelette, then fold the sides towards the centre. Turn the omelette out onto a warmed plate, brush with a little melted butter and sprinkle with snipped chives to serve.

Sticky Toffee Pudding

Makes 7

7oz pitted whole dates
2 1/2oz rapeseed oil, plus 1/2 tsp for oiling the tins
6oz self raising flour, plus extra for dusting
1 tsp vanilla extract
1 tsp black treacle
2 medium eggs
1 tsp bicarb of soda
4oz unrefined demerara sugar
4oz natural yoghurt

Toffee sauce
4oz light muscovado sugar
1oz butter, cut in pieces
1 1/2 tsp black treacle
1/2 tsp vanilla extract
4oz half fat creme fraiche

Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water.  Leave to cool, about 30 mins.  Oil then flour 7 x 200ml pudding tins (tapping out excess flour).  Sit them on a baking sheet.
Stir the vanilla and treacle into the dates, and mash with a fork to a rough puree.
Heat oven to 180, 160 fan, gas mark 4.  To make the puddings, beat the eggs in a small bowl.  Mix the bicarb of soda and 175g flour together.  Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon.  Pour in the eggs a bit at a time, beating as you go.  Gently fold in one-third of the flour with a large metal spoon, then half the yoghurt.  Don't overmix.  Repeat, finishing with the last of the flour.  Gently stir the mashed dates in to a thick batter.  Spoon evenly between the tins.  Bake for 20-25 mins.
Meanwhile, make the sauce.  Put the muscovado sugar and butter into a small heavy based pan.  Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn.  The mixture will be quite thick, like fudge, and the sugar won't dissolve completely at this stage.  Take the pan off the heat, then stir in the black treacle and vanilla.  Cool for 1-2 mins, then stir in the creme fraiche a spoonful at a time, so it incorporates smoothly into the mixture.  If it's a bit lumpy, use a small wire whisk to break them up.
To serve, loosen around the sides of the puddings with a round bladed knife, then turn out onto plates.  Spoon a little sauce over each one and finish with a drizzle of it on the plate.

Ricotta, Tomato & Spinach Frittata

Serves 4

1 tbsp olive oil
1 large onion, finely sliced
11oz cherry tomatoes
4oz spinach leaves
small handful basil leaves
4oz ricotta
6 eggs, beaten
salad, to serve

Heat the oven to 200, 180 fan, gas mark 6.  Heat oil in a large frying pan and cook the onion for 5-6 mins until softened and lightly golden.  Add the tomatoes and toss for 1 min to soften.
Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little.  Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin.  Take small scoops of the ricotta and dot over the vegetables.
Season the eggs and beat well, then pour over the vegetables and cheese.  Cook in the oven for 20-25 mins until pale golden and set.  Serve with salad.

Spicy Cajun Chicken Quinoa

Serves 4

4 skinless chicken breasts, cut into bite sized chunks
1 tbsp Cajun spice
4oz quinoa
1 pint hot chicken stock
4oz dried apricots, sliced
1/2 x 250g pack ready to use Puy lentils
1 tbsp olive oil
2 red onions, cut into thin wedges
1 bunch spring onions, chopped
small bunch coriander, chopped

Heat the oven to 200, 180 fan, gas mark 6.  Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin.  Bake for 20 mins until the chicken is cooked.  Set aside.
Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins.  Drain and place into a large bowl with the chicken, toss together.
While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins.  Toss the onions into the quinoa with the coriander and some seasoning and mix well.