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.

Mexican Turkey Salad Bowl

Serves 1

1 large flour tortilla
2 tbsp olive oil
juice 1/2 lime
1 tbsp sliced jalapenos, plus 1 tbsp of vinegar from the jar
handful crisp salad leaves
1/2 avocado, stoned and cut into chunks
1 tomato, chopped
1/2 small red onion, sliced
2 thick slices cooked turkey, shredded
1 tbsp cheddar, grated
soured cream, to serve

Heat the oven to 220, 200 fan, gas mark 7.  To make a tortilla basket, soften the tortilla in the microwave for a few seconds, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl.  Line with foil and weigh with baking beans or a small ovenproof bowl.  Cook for 8 - 12 mins until crisp, allow to cool slightly before removing.
Make the dressing by mixing the oil, lime juice and vinegar, season.  Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing.  Pile into the bowl and too with the cheese, jalapenos and a dollop of soured cream.

Chicken & Chorizo Jambalaya

Serves 4

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
2 1/2oz chorizo, sliced
1 tbsp Cajun seasoning
9oz long grain rice
400g can plum tomatoes
12 fl oz chicken stock

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden.  Remove and set aside.  Tip in the onion and cook for 3-4 mins until soft.  Then add the pepper, garlic, chorizo and Cajun seasoning and cook for 5 more mins.
Stir the chicken back in with the rice, add the tomatoes and stock.  Cover and simmer for 20-25 mins until the rice is tender.

Lemon Chilled Flan

This is my mother in law's recipes, it's one of mine and Steve's favourite puddings.  Steve made it for me for mothers day and it was so nice he made another one last night.  So simple, yet soooo tasty.

1/4 pint double cream
6oz can condensed milk
2 large lemons
4oz digestive biscuits
2oz butter
1 level tbsp caster sugar

Crush the biscuits with a rolling pin.  Melt the butter in a pan.  Add the sugar, then blend the biscuit crumbs.  Mix well.  Turn the mixture into a 7 inch pie or flan dish.
Press into shape around the base and sides with the back of a spoon.
Bake in a the oven for 8 minutes at 160 degrees.  Remove from the oven and leave to cool.
Grate the lemon rind and put to one side.  Juice the lemons and put to one side.
Mix together the cream, condensed milk and lemon rind.
Slowly beat in the lemon juice.  Pour the mixture into the flan case and chill for several hours until firm.

Bang Bang Prawn Salad

Serves 4

5oz flat rice noodles
3tbsp crunchy peanut butter
4tbsp half fat coconut milk
3tbsp sweet chilli sauce
3 spring onions, sliced
1 cucumber, peeled, halved lengthways, deseeded and sliced
300g pack beansprouts
200g pack cooked peeled prawns

Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly.  In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
Mix the noodles, cucumber and beansprouts in a serving dish.  Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

Salmon with Greens & Creme Fraiche

Serves 4

1 tbsp olive oil
1 leek, thinly sliced
9fl oz chicken or fish stock
4oz creme fraiche
5oz frozen peas
5oz frozen broad beans
4 skinless salmon fillets
small bunch chives, snipped
mash, to serve

Heat the oil in a large, deep frying pan with a lid.  Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock.  Simmer for a few mins until reduced slightly then add the creme fraiche and season.  Cook for 1 min more.
Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover.  Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through.  Sprinkle on the chives and serve with mashed potato.

Halloumi with Chickpea & Couscous Salsa

Serves 4

9oz couscous
9fl oz hot veg stock
400g can chickpeas, drained
5oz cherry tomatoes, halved
3 tbsp olive oil
3 tbsp sherry vinegar or red wine vinegar
1 red chilli, 1/2 deseeded and finely chopped, 1/2 sliced
small bunch each mint and coriander leaves, chopped
250g pack halloumi, thickly sliced

Put the couscous in a bowl and pour over the hot stock.  Cover with cling film, leave to stand and swell for 10 mins.
Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs.  Season and arrange between 4 serving plates.
Heat a griddle pan or frying pan.  Fry the halloumi for 2-3 mins each side, until golden and lightly charred.  Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning.  Pile onto the plates next to the salsa and top with the warm halloumi.  Garnish with the sliced chillies.

Green Couscous with Broad Beans, Dill & Pistachios

Serves 6

200g couscous
1/2 onion, thinly sliced
2 tsp ground ginger
200g podded fresh or frozen broad beans
1 green pepper, thinly sliced
1/2 avocado, chopped
small bunch of fresh dill, chopped
2 tbsp thinly sliced spring onions
2 tbsp lemon juice, plus wedges to serve
4 tbsp extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachios, roughly chopped
bunch of watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl.  Pour in 200ml boiling water and stir well.  Cover with cling film and set aside for 5 mins.  Meanwhile, cook the beans in boiling salted water for 3 mins.  Drain, refresh under cold water, then remove and discard the tough outer skins.
Fluff the couscous with a fork, then add the broad beans, green pepper, avocado, dill and spring onions.  Whisk the lemon juice, oil and garlic and some seasoning, then toss with the cousous.  Scatter with pistachios, then serve with the watercress and lemon wedges.

Spiced Roast Leg of Lamb with Fennel & Tomatoes

Serves 6-8

2kg leg of lamb
6 ripe tomatoes, halved
2 fennel bulbs, cut into wedges

Marinade
zest and juice of 2 lemons
6 anchovy fillets in oil, drained and chopped
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
small handful of fresh thyme sprigs
1 mild red chilli, deseeded and chopped
4 tbsp olive oil

In a bowl, mix together all the marinade ingredients.  Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp.
Preheat the oven to 200, 180 fan, gas mark 6.  Put the lamb in a roasting tray and place into the oven.  After 10 mins turn the oven down to 180, 160 fan, gas mark 4 and cook for a further 50 mins.
Remove from the oven and add the halved tomatoes and fennel.  Baste everything with the juices and top the tomatoes with the rest of the marinade.  Continue cooking for about 40 mins until the lamb is cooked and the vegetables have softened and are lightly charred.
Cover loosely with foil and rest for 15-20 mins.  Carve and serve with the vegetables.

Chocolate Key Lime Pie

Serves 6-8

300g digestive biscuits

1 tbsp cocoa powder

50g soft unsalted butter

50g dark choc chips

397g can sweetened condensed milk, chilled

4 limes, to give about 2 tbsp finely grated zest and 175ml juice

300ml double cream

1 square of best quality dark choc

Put the biscuits, cocoa, butter and choc chips into a food processor and process to a dark, damp, sandy consistency.  Tip into a 23cm x 5cm deep fluted tart tin with a loose base.  Press onto the base and up the sides.  Place in the fridge to chill while you make the filling.

Pour the condensed milk into a bowl.  Zest the limes into another bowl and reserve for decoration.  Add the juice of the limes to the condensed milk, whisking to mix.  

Pour in the double cream and whisk together - in a free standing electric mixer or with a hand held one - until thick, then spoon into the chilled biscuit crust and use the back of the spoon to finish off the top in a swirly fashion, leaving the soft filling encircled by dark crust.

Chill in the fridge for 4 hours, covered, overnight.  When you are ready to serve, unmould the pie from the tart tin, but leave it on the base.

Grate the choc to lightly dust the top of the pie, then sprinkle with lime zest.  Serve immediately, as it will become to soft if kept out of the fridge for too long.  

Butternut, Rocket & Pine Nut Salad

Serves 2-4

1 butternut squash, about 1kg
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 tsp ground turmeric
1 tsp ground ginger
2 tbsp cold pressed rapeseed oil or olive oil, plus 2 tbsp for dressing
50g golden sultanas
1 tsp sherry vinegar
100g rocket and other salad leaves
50g pine nuts, toasted

Preheat the oven to 200, 180 fan, gas mark 6.  Don't bother to peel, but halve and deseed the butternut squash, cut into 1.5cm slices, then cut each slice into four.
Put the butternut pieces into a bowl with the salt, spices and 2 tbsp of the oil, smoosh them about, then tip into a baking tray lined with a silicone baking sheet or foil.
Cook the squash for 30-40 mins.  Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
Add the sultanas to the spice smeared bowl and cover with 60ml freshly boiled water.  Leave to cool a little.  Once cooled, whisk in the vinegar and remaining oil.
Arrange half the salad leaves on a large plate or in a bowl and lay the butternut pieces on top.  Sprinkle with the remaining salad leaves and the toasted pine nuts.  Scrape the sultana studded dressing out of the bowl to dribble over it all, toss gently, then serve.

Chocolate & Hazelnut Pithivier

Serves 10-12

150g good quality dark choc, roughly chopped
150g blanched hazelnuts
125g golden caster sugar
20g good quality cocoa powder
2 free range egg yolks, plus 1 egg white
25g salted butter, at room temp
2 tbsp dark rum (optional)
flour for dusting
425g pack ready rolled puff pastry (2 sheets), thawed if frozen

Preheat the oven to 200, 180 fan, gas mark 6.  Whizz the choc, hazelnuts, sugar and cocoa in a food processor until finely crumbled.  Add the eggs yolks, butter and rum (if using), then whizz again until the mixture forms a firm paste.
On a lightly floured surface lay out both pastry sheets and, with a floured knife, cut out a 24cm circle and a 26cm circle.  Put the smaller one on a non stick baking sheet and pile the choc filling in the centre, keeping a 1cm border at the edge.
Lightly beat the egg white and brush some over the border.  Lay the larger circle on top, smoothing with your hands to expel any air.  Firmly pinch the edges to seal.  Ideally, chill for 30 mins, loosely wrapped in baking paper, then cling film.

Chocolate Guinness Cake

Serves 10-12

250g softened butter, plus extra for greasing
200g soft dark brown sugar
100g good quality dark choc, melted
2 large free range eggs
200ml Guinness
275g self raising flour
30g cocoa powder
1 tsp baking powder
1 tsp bicarb of soda

Icing
200g tub cream cheese
75g icing sugar
1 tsp vanilla extract
4 tbsp soured cream
125g white chocolate, melted

Preheat the oven to 180, 160 fan, gas mark 4.  Grease and line a 23cm loose bottomed cake tin.
Beat the butter with the sugar until pale and fluffy - this may take around 5 mins or so.  Gradually beat in the melted choc until smooth, then beat in the eggs one at a time.
Gradually whisk in the Guinness.  You will have a smooth batter at this point.  Sift together the flour, cocoa powder, baking powder and bicarb of soda, then fold carefully into the choc mixture.
Pour into the tin and bake for 35-40 mins until a skewer comes out clean.  Leave to cool in the tin, then turn out onto a cake plate.
For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted choc.  Spread evenly over the cake and serve.

Sticky Salmon with Radish & Avocado

Serves 6-8

4 small skinless salmon fillets
2 tbsp rapeseed oil
1 lemon
2 tbsp runny honey
pinch of sugar
2 tbsp extra virgin olive oil
1 tbsp roughly chopped fresh dill, plus extra to garnish
100g radishes, finely sliced
3 avocados, halved, pitted and sliced lengthways

Put the salmon in a bowl with the rapeseed oil, the zest of the lemon and the honey.  Mix gently to coat, then set aside.
Carefully remove the skin and pith of the zested lemon with a sharp knife, then slice between the membranes to remove the segments, discarding any seeds.  Chop into chunks and reserve 1 tbsp of juice in a separate bowl.
Heat a non stick pan over a medium-high heat, then add the marinated salmon.  Cook for 2-3 mins on each side until sticky on the outside and just cooked in the centre.  Cool the salmon to room temp, then flake into generous chunky pieces.
Meanwhile, season the reserved lemon juice with salt, pepper and a pinch of sugar, then whisk in the extra virgin olive oil and chopped dill.  Toss the sliced radishes and avocados gently in the dressing.
Add the salmon to the radishes and avocados, then carefully combine with the lemon segments.  Season to taste, garnish with a few extra dill sprigs then serve.

Simple Cheese Souffle

Serves 4-6

1 small onion, halved
6 cloves
600ml whole milk
3 fresh bay leaves
1/2 tsp black peppercorns
75g butter, plus extra for greasing
40g plain flour
5 large free range eggs
1 tbsp Dijon mustard
175g coarsely grated Gruyere
1/4 tsp cayenne pepper
3/4 tsp salt
25g finely grated Parmesan

Stud the onion halves with the cloves and put in a non stick pan with the milk, bay leaves and peppercorns.  Bring to the boil, then remove from the heat and set aside for 20 mins to allow the flavours to infuse.  Strain through a sieve into a jug and wash out the pan.
Position the top shelf in the middle of the oven and preheat to 200, 180 fan, gas mark 6.  Lightly grease a shallow 2.25 litre, 5cm deep ovenproof dish.  Melt the butter in the cleaned pan, stir in the flour and cook over a low heat for 1 minute.  Gradually beat in the infused milk, return to a medium heat and cook, stirring all the time, until it comes to the boil.  Lower the heat and simmer for 5 mins, stirring often.  Pour into a bowl and leave to cool slightly.
Separate the eggs, dropping the whites into another large bowl.  Stir the yolks into the milk sauce with the mustard, Gruyere, cayenne pepper, salt and some black pepper.
Whisk the egg whites until they form soft peaks.  Take care not to get them too dry.  Slide them onto the top of the other mixture and gently fold in using a metal spoon.  Pour into the buttered dish and scatter with the Parmesan.  Bake on the top shelf of the oven for 30 mins until puffed up and golden.  Serve immediately.

Chicken Tikka Masala

Steve made me this for my mothers day meal.  It was nice but the sauce was a bit watery and it wasn't spicy enough for me (this may be because of Steve though and not the actual recipe)!

Serves 4

6 cloves garlic, peeled
3 inches fresh root ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 tbsp mustard seeds
1 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
3 tbsp garam masala
7oz natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 tbsp butter
2 medium onions, peeled and finely sliced
2 tbsp tomato puree
small handful of ground cashew nuts or almonds
sea salt
4fl oz double cream
handful fresh coriander, chopped
juice of 1-2 limes

Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl.  Chop the chillies as finely as you can and mix them in with the ginger and garlic.  Heat a good splash of oil in a pan and add the mustard seeds.  When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tbsp of the garam masala.  Put half of this mix in a bowl, add the yoghurt and the chicken pieces to it, stir and leave to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.  Cook gently for 15 mins or so without browning too much - it should start to smell fantastic!  Add the tomato puree, the ground nuts, half a litre of water and 1/2 a tsp of salt.  Stir well and simmer gently for a few mins.  Let this sauce reduce until it thickens slightly and then place to one side.

Put the marinaded chicken on a hot griddle pan or barbecue and sear until cooked through - you can also do this under a preheated grill if you like.
Warm the sauce and add the cream and the other tablespoon of garam masala.  Taste and correct the seasoning if necessary.  As soon as it boils, take off the heat and add the grilled chicken.  Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.

Deep Filled Egg & Bacon Pie

Serves 10

300g rindless smoked back bacon rashers
25g butter, plus extra for greasing
2 bunches of spring onions, trimmed and thinly sliced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
10 medium free range eggs
100ml double cream
1/4 tsp freshly grated nutmeg

Pastry
350g plain flour, plus extra for dusting
3/4 tsp salt
90g chilled butter, cut into pieces
90g chilled lard, cut into pieces

Put a heavy gauge baking sheet on the middle shelf of the oven.  Preheat the oven to 190, 170 fan, gas mark 5.  Stack up the bacon rashers and cut lengthways in half, then across into short strips.  Heat a large frying pan over a high heat, add half the bacon, then fry briskly for 3-4 mins until crisp and lightly golden.  Set aside with a slotted spoon, then repeat with the remaining bacon.  Clean the pan.
Lower the heat and add the butter to the pan.  When it has melted, add the spring onions and cook gently for 1 min.  Remove the pan from the heat, leave to cool slightly, then stir in the cooked bacon and herbs.
For the pastry, put the flour and salt in a food processor.  Add the butter and lard, then whizz briefly until the mixture looks like fine breadcrumbs.  Tip into a bowl and stir in just enough cold water to bring the mixture together into a ball.
Knead briefly on a lightly floured surface, then cut off a 200g piece and set aside.  Roll out the remaining pastry and use to line the base and sides of a lightly buttered 5.5cm deep, 20cm loose bottomed round tin, leaving the edges overhanging.
Separate one of the eggs and set the yolk aside in a cup.  Lightly beat the egg white and another egg with the cream, nutmeg, a little salt and some pepper in a small jug.  Scatter two thirds of the bacon mixture over the base of the tin and drizzle over half the cream mixture.
Carefully break the remaining eggs one at a time into a cup and slide them side by side onto the top of the bacon mixture, taking care not to break the yolks.  Season them lightly, scatter over the remaining bacon mixture, then drizzle over the remaining egg and cream mixture.
Brush the overhanging pastry with a little water.  Roll out the remaining pastry into a round, carefully lay it over the top of the pie and press the pastry edges together.  Neatly trim back the overhanging pastry to 2cm, brush with a little more water, then roll it over on itself to form the edge of the pie.  Crimp it well between your fingers, lightly score the top in a criss cross pattern and cut a small slit in the centre of the lid.
Beat the reserved egg yolk with 1 tsp water and brush generously over the top of the pie.  Reknead and roll out the pastry trimmings, cut into leaves and use to decorate the top of the pie.  Brush them with a little more glaze, slide the pie onto the baking sheet and bake for 1 hour or until the pastry is golden.  Remove from the oven and set aside for 30 mins.  Carefully remove from the tin and serve warm, cut into wedges.

Salmon En Croute

Serves 4-6

25g butter
1 tbsp olive oil
1 onion, very finely chopped
250g baby mushrooms, very finely chopped
3 garlic cloves, crushed
handful of fresh flatleaf parsley leaves, chopped
2 tbsp Brandy
2 tbsp double cream
375g all butter puff pastry
500g skinless salmon fillet, pin boned
1 large free range egg, beaten

Preheat the oven to 200, 180 fan, gas mark 6.  In a large frying pan heat the butter and olive oil over a medium heat.  Add the onion and gently fry got 10 mins until soft.
Add the mushrooms and garlic and cook for 15 mins, stirring from time to time.  Stir in the parsley, then add the Brandy.  Simmer for 5 mins to reduce the brandy, then stir in the cream.  Take off the heat and set aside to cool.
Cut the pastry in half, then roll both pieces out until they're big enough to sandwich the fish and leave a 3cm border.  Put one of the pieces onto a non stick baking sheet and place the fish fillet on top.
Brush the edges with egg and spread the mushroom mixture over the fillet.  Cover with the other piece of pastry and gently press over the fish so it fits snugly.  Trim the edges to a 1.5cm border and crimp to seal.  Slash the top diagonally 4 times and brush with beaten egg.  Bake for 20 minutes until the pastry is golden.

Chicken Liver Pate

I'm not allowed to eat pate right now because I'm pregnant but this is one of the first things I'm going to make after giving birth in 5 and a half weeks.  I've craved pate all the way through my pregnancy, just because I can't have it!  The day I give birth I'm sending Steve to the Deli in Waltham to get me some pate - I CAN'T WAIT!

Serves 8 - 10

300g unsalted butter
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
10 unsmoked streaky bacon rashers, chopped
450g chicken livers, trimmed of sinew and fat
2 tbsp brandy
1 tbsp chopped fresh tarragon leaves
crusty bread to serve

First clarify some butter.  Put 100g of the butter in a heavy based pan over a low heat until it has melted and the milk solids begin to sink at the bottom.  Set aside for a few minutes, then strain off the golden butter at the top and reserve.  Discard the solids.  In a separate pan, slowly melt the remaining butter.
Heat the olive oil in a large frying pan and cook the onion for 5 mins until soft, then add the garlic and cook for another minute.  Add the bacon and chicken livers, then cook for 4-5 mins until browned but still soft.  For the last minute, add the brandy and bubble to reduce by half.  Spoon the mixture into a food processor bowl and blend until smooth.  Add the melted butter in a slow, steady stream.  Once it's incorporated, stir in the chopped tarragon and some seasoning.
Pass the pate through a sieve to make it even smoother, then spoon into a dish (or divide among ramekins for individual portions).  Smooth the top and pour over the clarified butter.  Leave to set for at least an hour in the fridge.  Serve with crusty bread.

Focaccia with Pesto & Mozzarella

Serves 4-6

1lb 2oz strong white bread flour, plus some for dusting
1 1/2tsp salt
7g sachet fast action yeast
2 tbsp extra virgin oil, plus some for drizzling
125g ball mozzarella, drained
5 tbsp pesto
sea salt, to serve optional

Put flour into a bowl and mix in the salt.  Mix the yeast into 325ml tepid water.  Add the water and oil to the flour, then mix well with a plastic scraper or your hands.  When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip dough out onto a worktop lightly dusted with flour and knead it for at least 10 mins.  Put the dough into a well oiled bowl, cover with a little more oil and a tea towel or cling film.  Leave to rest for 1 hour or so in a non draughty warm spot, until doubled in size.
Now stretch the dough out onto a baking sheet to about 20 x 30cm.  Leave to rise to half as high again, about 30-40 mins, covered and in a warm place.
Heat oven to 180, 160 fan, gas mark 4.  When dough has risen, press your fingers into it gently to make some holes.  Bake for about 15 mins, then remove from the oven.  Tear over mozzarella, then bake for another 5-10 mins until golden and cooked through.  Drizzle over pesto and scatter with sea salt.

Baked Beetroot with Orange, Feta & Fennell

Today's lunch made with the beetroot and orange from my Woodlands Farm Organic box.  Bloody delicious and how healthy!  I didn't use walnut oil as I don't have any, just used olive oil and halved all the ingredients.  YUMMY!

Serves 4

4 large or 8 medium beetroot
2 fennel bulbs, finely sliced, fronds reserved
2 medium oranges
1 tbsp walnut oil
200g feta cheese
3 tbsp extra virgin olive oil

Preheat the oven to 200, fan 180, gas mark 6.  Wrap the beetroot in foil and roast in the oven for 40 mins until tender.
Meanwhile, put the sliced fennel in a bowl and drizzle with 1 tbsp of extra virgin olive oil.  Sprinkle with a pinch of salt and the zest of 1 of the oranges (reserve the orange).  Set aside to allow the flavours to infuse.
Peel the other orange with a serrated knife, discarding the zest, then segment and set aside.  Squeeze the juice from the reserved zested orange into a small bowl and season well.  Whisk in the remaining olive oil and walnut oil.
When the beetroot are cooked, remove from the foil, allow to cool slightly and peel off the skin (you may want to wear rubber gloves to prevent your hands from staining).
Thickly slice and place on a warmed plate with the fennel and the orange segments.  Spoon over the feta and drizzle with the dressing.  Scatter over the reserved fronds and serve warm.

Cheese & Marmite Scones

Makes 8

5oz self raising flour
5oz wholemeal flour
1 tsp baking powder
2oz cold butter, cut into small cubes
3oz mature cheddar, grated
1 egg
1 tbsp Marmite
2 tbsp greek or natural yoghurt
3 tbsp milk, plus extra to glaze

Heat oven to 190, 170 fan, gas mark 5.  Mix flours and baking powder in a mixing bowl with a pinch of salt, if you like.  Add the butter and rub with your fingers until mixture resembles fine breadcrumbs.  Stir in 1/2 of the cheese and make a well in the centre.
Whisk remaining ingredients together and pour into the well.  Use a cutlery knife to being the mix together to make a soft but not sticky dough.  Add a little more milk if the dough is too dry.
Turn onto a floured surface, then roll out to about 2cm thick.  Stamp out 4 scones, then gather the trimmings and repeat until all the dough has been used.  Put on a baking sheet, brush with milk and scatter over remaining cheese.  Bake for 10-12 mins until golden.  Cool on a wire rack.

Asparagus, Sundried Tomato & Olive Loaf

Cuts into 10

3 1/2fl oz olive oil, plus extra

9oz asparagus spears, cut into 3 pieces

8oz self raising flour

1 tbsp thyme leaves

3 eggs, lightly beaten

3 1/2fl oz milk

handful pitted black olives

4oz sundried tomatoes, roughly chopped

4oz Gruyere, grated

Heat oven to 190, 170 fan, gas mark 5.  Oil and line the base of a loaf tin with baking paper.  Cook asparagus in salted water for 2 mins, drain, then cool quickly under cold running water.  Pat dry.

Mix flour and thyme with seasoning in a large bowl.  Make a well in the centre, then add eggs, milk and oil, stirring all the time to draw the flour into the centre.  Beat for 1 min to make a smooth batter.

Reserve 5 asparagus tips and a few olives.  Add remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.  Pour into the tin, then put reserved asparagus and olives on top.  Sprinkle with remaining cheese.  Bake for 35-40 mins until firm to the touch, golden and crusty.  Cool in the tin for 5 mins, then turn out and leave to cool on a wire rack.

Wholemeal Spinach & Potato Pies

Makes 8

5oz plain wholemeal flour
5oz plain white flour, plus extra for dusting
3oz cold butter, diced
3oz shredded vegetable suet
up to 100ml milk
1 egg, beaten, for glazing

Filling
1 small baking potato, peeled and cut into small chunks
7oz spinach
150ml pot single cream
1 egg, beaten
4oz cheddar, grated
grated fresh nutmeg

First make the pastry.  Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together.  Knead the pastry on a work surface until soft.  Press the pastry into a flat round shape, then chill for 1 hour while you make the filling.
Boil the potato for 10 mins until cooked, then drain.  To wilt the spinach, tip it into a colander, pour over boiling water from the kettle, then squeeze out all of the liquid.  In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese.  Season with salt, pepper and nutmeg; set aside.  Heat oven to 200, 180 fan, gas mark 6.
Roll the pastry out on a floured surface to the thickness of a £1 coin.  Cut out 8 squares approx 13 x 13cm.  Spoon the mix into the centre of each square, then brush the edges with the beaten egg.  Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
Transfer to a baking tray.  Brush each pie generously with egg, then top with a large pinch of grated cheese.  Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly.  These are delicious warm but perfectly acceptable cold, too.

Gorgeous Fish Pie

Serves 8 - 10

bunch of fresh mint
4lb 8oz of new potatoes, scrubbed
2 bulbs of fennel, tops reserved, bulbs finely sliced
olive oil
2 knobs of butter
3 leeks, trimmed, washed and finely sliced
1/2 fresh red chilli, deseeded and finely sliced
1/2 glass white wine
2 tsp English mustard
2 fresh bay leaves
1lb 5oz salmon fillet, skinned and pin boned
1lb 5oz smoked haddock, skinned and pin boned
7fl oz single cream
juice of 1 lemon
5 1/2oz Parmesan cheese, freshly grated

Pick the mint leaves from the stalks and put them to one side.  Add the stalks to a large pan of salted boiling water with the potatoes and cook for 10 mins or until they are tender.
Pop the leafy fennel tops on a plate and put them in the fridge with your mint leaves until later.  Heat the oven to 200, 180 fan, gas mark 6.  Add a good lug of olive oil and a knob of butter to an appropriately sized casserole pan, add the leeks, fennel bulbs and chilli, then season.  Cook for 10 mins or until the veg have softened., then add the white wine, mustard and bay leaves.
Cook the wine away then take the pan off the heat.  Slice the fish into 1 inch pieces and sprinkle them into the pan with the prawns.  Stir in the cream, lemon juice and Parmesan, then carefully season.
Drain the potatoes, discarding mint talks, then pop them back into the pan with some butter, olive oil and seasoning.  Finely chop the min leaves, add them to the pan, then use a masher to crush the potatoes to a chunky, not smooth, mash.  Spread this over the pie so you get a nice rough covering of potato, then place in the oven for 35 mins, or until golden brown, bubbling and looking delicious.  Once cooked, let the pie cool slightly then serve in the middle of the table with the reserved fennel leaves on top.

Tips
I used new potatoes and normal potatoes for the mash.  I also bought a fresh fish pie mix from Morrisons, saves lots of time and having to mess about skinning and deboning the fish.  I didn't use mint as I'm not keen on mint flavours.  I used chilli flakes instead of buying a full pack of chillies when I only needed one.

It was a really nice, tasty pie, loved the fennel in it and Joshua finished every last scrap.  I froze all the remaining pie for Joshua's meals over the next few weeks.