Datasets:

chrisrutherford

/

cookingInstructionsV1

like 0

[ "2 lemongrass stalks, outer leaves removed, inner core finely chopped", "2 tbsp roughly chopped fresh coriander leaves", "4 garlic cloves, finely chopped", "2 red chillies, finely chopped", "5cm/2in piece fresh root ginger, peeled and grated", "2 limes, juice only", "300ml/11fl oz vegetable oil", "4 poussins", "1 free-range egg yolk", "2 tsp Dijon mustard", "2 tsp walnut vinegar", "sea salt and freshly ground black pepper", "1 small red cabbage, root removed, leaves very finely sliced" ]

[ "Soak a large, unvarnished wooden stick suitable for cooking in cold water, preferably overnight.", "Light the barbecue and allow the flames to flare up and die down, until the coals are glowing red and starting to turn white.", "In a bowl, mix together the lemongrass, coriander, garlic, chillies, ginger and lime juice until well combined. Stir in 50ml/2fl oz of the vegetable oil, then add the poussin and turn to coat them in the marinade, scooping some inside each, too.", "When the barbecue is ready, slide the poussins onto the stick, securing them with string.", "Set the stick about 30cm/12in above the barbecue coals and cook for 30-35 minutes (depending on their size), turning every so often, until the poussins are completely cooked through and no trace of pink remains when the thigh meat is pierced in its thickest part with a skewer.", "To make the dressingwhisk the egg yolk, Dijon mustard, walnut vinegar and 250ml/9fl oz water together in a bowl until combined. Gradually whisk in the remaining vegetable oil, whisking all the time, until emulsified. Season, to taste, with salt and freshly ground black pepper.", "Place the red cabbage into a large bowl, then pour over 100ml/3½fl oz of the dressing and mix well.", "Serve the poussins whole with a pile of the red-cabbage salad alongside." ]

[ "25g/1oz unsalted butter", "4 bramley apples, peeled and cut into chunks", "50g/1¾oz caster sugar", "200ml/7fl oz scrumpy cider", "100g/3½oz caster sugar", "100g/3½oz walnut halves", "rapeseed oil, for shallow frying", "200g/7oz black pudding", "50g/1¾oz plain flour", "2 free-range eggs, beaten", "50g/1¾oz panko breadcrumbs", "rapeseed oil, for deep frying", "1 kg/2lb 4oz bone-in pork loin, French trimmed, cut into four thick chops", "salt and freshly ground black pepper", "25g/1oz unsalted butter", "1 hispi cabbage, sliced thickly", "salt and freshly ground black pepper" ]

[ "For the apple scrumpy sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time.", "Next make the candied walnuts. Make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.", "For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook.", "For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve.", "For the candied walnuts, drain the walnuts and discard the syrup.", "In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper.", "For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper.", "To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in." ]

[ "900g/2lb baking potatoes, peeled and cut into chunks", "150ml/¼ pint single cream", "55g/2oz butter, plus extra for greasing", "salt and white pepper", "pinch freshly grated nutmeg", "225g/8oz skinless, boneless haddock fillet", "450g/1lb salmon, cut from the tail piece, skinless and boneless", "squeeze lemon juice", "4 hard-boiled eggs, shells removed, quartered", "85g/3oz butter", "large bunch of parsley, leaves only, finely chopped", "30g/1oz plain flour", "570ml/1 pint milk", "splash of single cream, to taste" ]

[ "Cook the potatoes in boiling salted water until soft.", "Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.", "For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.", "Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.", "In another pan, bring the milk to the boil. Pour this into the \"roux\" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.", "While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.", "Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.", "Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.", "Bake for 35-40 minutes, until the top is crisp and brown. Serve at once." ]

[ "75g/2⅔oz caster sugar", "25g/1oz sultanas", "few sprigs fresh rosemary", "2cm/¾in piece root ginger, peeled and finely chopped", "1 shallot, peeled and finely chopped", "3 sticks rhubarb", "5 tbsp cider vinegar", "1 orange, juice only", "salt and black pepper", "2 whole mackerel, gutted, filleted and pin boned", "rapeseed oil, for cooking", "1 orange, segmented", "2 heads chicory, separated into leaves", "100g/3½oz pea shoots", "small handful celery tops", "1 tbsp chopped fresh dill", "rapeseed oil, for dressing", "salt and black pepper", "1 stick rhubarb, sliced into ribbons using a vegetable peeler" ]

[ "For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb.", "Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.", "To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper.", "For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.", "Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb." ]

[ "75g/2¾oz butter", "275g/9¾oz plain flour", "500ml/18fl oz milk", "75g/2¾oz fresh breadcrumbs", "150g/5½oz Manchego cheese, cubed", "1 small bunch fresh parsley, chopped", "2 free-range eggs, beaten", "100g/3½oz Japanese panko breadcrumbs", "salt and freshly ground black pepper", "4 tbsp olive oil", "200g/7oz padron peppers", "coarse sea salt", "100g/3½oz Iberico ham or pata negra ham, to serve" ]

[ "Melt the butter in a large saucepan, whisk in 200g/7oz of the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.", "Stir in the fresh breadcrumbs, cheese and parsley. Put in the fridge to chill for 3-4 hours. Shape the chilled mixture into 7cm/2¾in cylinders.", "Preheat a deep-fat fryer to 170C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Put the remaining flour, the eggs and panko breadcrumbs in three separate bowls. Coat each croquet in the flour, then egg and finish with a layer of breadcrumbs.", "Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.", "For the padron peppers, heat a frying pan until hot and add the olive oil. Add the peppers and fry, continually moving them around for about 3-4 minutes, or until the skin is blistered. Sprinkle over the sea salt and stir.", "Divide the croquetas, padron peppers and ham between four plates and serve." ]

[ "4 free-range egg whites", "200g/7oz caster sugar", "150ml/5fl oz milk", "150ml /5fl oz double cream", "½ vanilla pod, split, seeds scraped", "1 tbsp vegetable oil", "½ coconut", "2 tsp coconut liqueur", "4 free-range egg yolks", "40g/1½oz caster sugar", "1 mango, peeled, finely chopped" ]

[ "For the meringue, preheat the oven to 200C/400F/Gas 6.", "Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Whisk in 100g/3½oz of the caster sugar, a little at a time, until well combined.", "Continue to whisk until the egg whites are stiff and glossy.", "Heat the milk, cream and vanilla seeds in a lidded saucepan until simmering.", "Lightly oil 2 tablespoons with the vegetable oil and use them to shape quenelles of the meringue mixture. Carefully place them into the simmering milk.", "Cover with a lid and poach for 4-5 minutes, or until just cooked through.", "Remove the meringues form the milk mixture with a slotted spoon and set aside on kitchen paper.", "Heat the remaining 100g/3½oz sugar in a frying pan until the sugar become pale golden-brown.", "Place the base of the frying pan into a larger pan of cold water to stop the caramel cooking, then set aside to cool slightly.", "Using a potato peeler, peel shavings of coconut flesh and place them onto a baking tray. Toast them in the oven for 3-4 minutes, or until pale golden-brown.", "For the custard, strain the milk mixture used to cook the meringues into a clean saucepan, return to the heat and add the coconut liqueur.", "Whisk the egg yolks and sugar in a bowl until well combined. Whisk in the milk mixture until well combined.", "Return the mixture to the saucepan, add the chopped mango and cook over a low heat, stirring continuously, until the custard has thickened enough to coat the back of a spoon.", "To serve, spoon the mango custard into serving bowls and place the meringue on top. Scatter over the toasted coconut. Use the back of a spoon to pull strands of the caramel mixture and drizzle over the top of the meringue." ]

[ "3 medium egg whites", "90g/3¾oz caster sugar", "90g/3¾oz icing sugar, sieved", "1 large sponge flan case, cut in half widthways to about 5mm/¼in thick", "4 tbsp passion fruit liqueur", "500ml/18 fl oz vanilla ice cream", "50ml/2floz water", "50g/1¾oz caster sugar", "200ml/7fl oz passion fruit purée", "½ tsp arrowroot", "2 passion fruit, halved" ]

[ "Whisk the egg whites with the caster sugar in a clean bowl until the mixture forms stiff peaks.", "Add the icing sugar and whisk again until the mixture forms stiff peaks and is smooth and shiny.", "Using a 7.5cm/3in cookie cutter, cut out four sponge discs.", "Place the sponges onto serving plates and spoon over the passion fruit liqueur.", "Top each one with a large scoop of ice cream.", "Transfer the meringue mixture into a piping bag and pipe the meringue around the ice cream, covering from top to bottom.", "Glaze the meringue with a blow torch, or briefly in a hot oven.", "For the passion fruit sauce, place the water and caster sugar into a saucepan and heat until the sugar has melted and the mixture is just simmering.", "Add the passion fruit purée and mix well then whisk in the arrowroot and cook until just thickened.", "Remove from the heat and stir in the seeds from the halved passion fruit.", "To serve, spoon the passion fruit sauce around the edge of each individual baked Alaska." ]

[ "4 x 150-200g/5½-7oz fillet of halibut, skin on, pin-boned", "4 tbsp sake", "4 tbsp mirin", "4 tbsp white miso paste", "3 tbsp caster sugar", "125ml/4fl oz Shaoxing rice wine", "125ml/4fl oz sake", "125ml/4fl oz mirin", "125ml/4fl oz soy sauce", "3 tbsp caster sugar", "2 tbsp groundnut or vegetable oil", "1 shallot, finely chopped", "4 garlic cloves, crushed", "2cm/¾in knob fresh root ginger finely sliced", "2 tsp salt", "750g/1lb 10oz Chinese greens, such as black cabbage (cavolo nero) or bok choi", "2 tbsp chicken stock or water", "2 tbsp red amaranth", "2 tbsp coriander cress" ]

[ "For the miso halibut, stir together the sake, mirin, white miso paste and caster sugar in a shallow dish. Remove a couple of tablespoons of the marinade and put it in squeezy bottle for the dressing and set aside. Add the fish to the shallow dish, cover and leave to marinate in the fridge for 24 hours.", "When you are ready to cook the fish, preheat the grill to high. Wipe any excess marinade from the fish and place the fish on a baking tray.", "Grill the fish for three minutes on each side, or until cooked to your liking.", "For the teriyaki green veg and miso dressing, first make the teriyaki sauce. Heat a frying pan until hot, add the rice wine, sake, mirin, soy sauce and caster sugar and bring the mixture to a simmer.", "Simmer for 1-2 minutes, or until the mixture has just thickened.", "Heat a large wok and add the oil. Once the oil is hot, add the shallot, garlic, ginger, salt and the greens and cook for 2-3 minutes. Pour in the teriyaki sauce and stock (or water) and stir.", "To serve, use the marinade in the squeezy bottle to dress each of four plates. Place the greens on each plate topped with the miso fish. Garnish with the red amaranth and coriander cress." ]

[ "4 aubergines", "olive oil", "1 onion, chopped", "2 cloves of garlic, crushed", "450g/1 lb minced lamb", "3 plum tomatoes, diced", "pinch of cinnamon powder", "pinch of cumin powder", "1 glass of red wine", "150ml/5fl oz chicken stock", "200ml/7fl oz white sauce", "2 eggs", "pinch of nutmeg", "100g/4oz grated cheese (half mozzarella, half Cheddar)", "2 tbsp fresh mint, chopped", "salt", "freshly ground black pepper" ]

[ "Preheat the oven to 190C/375F/Gas5.", "Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic.", "After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.", "In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.", "Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.", "Bake in the oven 20-25minutes to colour the cheese and cook through.", "Serve." ]

[ "1 cinnamon stick, crushed", "½ tsp whole cloves", "½ tsp ground ginger", "¼ tsp ground nutmeg", "20g/¾oz dried fast-action yeast", "625g/1lb 7oz strong white bread flour, plus extra for dusting", "75g/2¾oz caster sugar", "pinch sea salt", "500g/1lb 2oz chilled butter, sliced into 1cm/½in-thick rectangles, plus extra for greasing", "2 free-range egg yolks, lightly beaten", "300g/10½oz full-fat cream cheese", "1 vanilla pod, seeds only", "1 tsp mulled spice mixture (see above)", "200g/7oz icing sugar, sifted", "100ml/3½fl oz maple syrup", "25ml/1fl oz brandy" ]

[ "For the spice mixture, grind the ingredients to a fine powder in a pestle and mortar or spice grinder. Set aside.", "For the roll, put the yeast and a little water in a small saucepan and warm gently. Place the flour, sugar, salt and yeast mixture into a free-standing food mixer fitted with a dough hook. Set the motor running at a slow speed, then gradually pour in 450ml/¾ pint of cold water until the mixture comes together as an elastic dough and starts sticking to the edges of the mixing bowl (You may not need to use all of the water.).", "Cover the bowl with a clean tea towel and set aside in a warm room for about 20 minutes, or until the dough has doubled in size.", "When the dough has risen, turn it out onto a lightly floured work surface and knock it back. Roll the dough out to a rectangle measuring 60cmx30cm/24inx12in.", "Lay the slices of chilled butter in two lines down one side of the dough rectangle. Fold the other half of the dough over the buttered half, pressing down gently at the edges to seal. Bash the filled dough with a rolling pin, then roll out again into another rectangle measurung 60cmx30cm/24inx12in.", "Fold each of the short edges of the dough rectangle into the centre so that they meet in the middle, then fold the rectangle again like a book. Repeat the bashing, rolling and folding process twice more, then wrap the dough in cling film and chill in the fridge for one hour.", "Roll the chilled dough out into a rectangle measuring 30cmx45cm/12inx18in and approximately 1cm/½in thick. Set aside.", "For the filling, mix all the ingredients together in a bowl until well combined.", "Spread filling evenly over the dough, then roll up the dough tightly, starting at the longest side closest to you. Cut the roll into 9 slices, each 5cm/2in thick.", "Grease a 23cm/9in circular springform cake tin with butter. Place one of the roll slices in the centre, standing upright, then arrange the remaining 8 slices around it. Make sure they are not too tightly packed. Set aside to prove again for 35-40 minutes, or until doubled in size.", "Preheat the oven to 200C/180C Fan/Gas 6.", "When the rolls have proved, brush them all over with the beaten egg. Bake in the oven for 40-45 minutes, or until the rolls are golden-brown and have expanded and joined together. Remove from the oven and set aside to cool on a wire rack. Separate once cool enough to handle.", "Meanwhile for the icing, mix together the icing sugar, maple syrup and brandy in a bowl until smooth.", "To serve, arrange the rolls onto a serving platter. Drizzle the brandy icing over the mulled wine-spiced rolls in a criss-cross pattern." ]

[ "25g/1oz butter", "1 tbsp oil", "160g/5¾oz sliced onions", "550g/1lb 4oz medium mushrooms, sliced", "½ tsp garlic purée", "1 tsp ground paprika", "a good pinch chilli powder", "50ml/2fl oz white wine", "30g/1oz tomato purée", "1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water", "100ml/3½fl oz cream", "½ tsp chopped parsley", "boiled rice, to serve" ]

[ "Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes.", "Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.", "If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.", "Serve with boiled rice." ]

[ "500g/1lb 2oz white bread flour", "1 tsp salt", "1 x 7g sachet dried yeast", "1 tbsp extra virgin olive oil", "1 tbsp olive oil", "1 tbsp butter", "2 shallots, sliced", "2 garlic cloves, sliced", "1 fennel bulb, finely sliced", "1 large carrot, peeled into strips", "2 plum tomatoes, peeled, seeds removed and chopped", "300ml/10½fl oz white wine", "300ml/10½fl oz double cream", "1 tsp fresh thyme leaves – not used?", "1 tbsp flat-leaf parsley, chopped", "1 tbsp chervil, chopped", "300g/11oz mussels in their shells, cleaned", "2 egg yolks, beaten" ]

[ "For the bread dough, place the flour, salt and yeast into a large bowl and stir. Make a well in the centre of the flour and gradually pour in the oil and 350ml/12fl oz water, mixing in the flour to form a soft dough.", "Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover and leave to rise for 2 hours, or you can leave it in the fridge overnight.", "For the mussel pie, preheat the oven to 220C/425F/Gas 7.", "Clean the mussels and pull of any ‘beards’. If any mussels are open, tap them lightly on a hard surface. If they don't close, discard them.", "Heat a 23cm/9in ovenproof frying pan or casserole dish and once hot add the oil and butter.", "Fry the shallots, garlic and fennel in the oil and butter for 2-3 minutes until soft. Add the carrot and the tomatoes and cook for another minute.", "Turn the heat up and add the white wine, stirring well to scrape up any bits stuck on the bottom of the pan.", "Cook until the wine has reduced in volume by half then add the cream. Simmer to reduce by half.", "Add the fresh herbs and mussels and remove from the heat.", "Roll the dough out on a floured surface until you have a circle a little larger than the pan. Cover the casserole with the dough and tuck the edges in around the sides.", "Brush the top of the dough with the beaten egg and place in the oven for 15-20 minutes until golden-brown.", "To serve, take the pan to the table and serve straight away. (Do not eat any mussels that have not opened during cooking.)" ]

[ "2 mutton kidneys, fat on", "1kg/2lb 4oz boneless leg of mutton, cut into 2.5cm/1in pieces", "2 tbsp flour", "2 large onions, cut into thick slices", "2 bay leaves", "2 tsp Worcestershire sauce", "600ml/20fl oz fresh beef stock", "900g/2lb potatoes, peeled and cut into 5mm/¼in thick slices", "sea salt and freshly ground black pepper", "100g/3½oz butter", "300g/10½oz heritage carrots, cleaned and trimmed" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown.", "Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside.", "Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions.", "Add the Worcestershire sauce and stock and bring to a simmer.", "Arrange the potato slices on top in an overlapping pattern.", "Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid.", "When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper.", "Serve a pile of hotpot on each plate with some carrots alongside." ]

[ "butter, for greasing", "5 large oranges", "100ml/3½fl oz rapeseed oil", "4 free-range eggs", "450g/1lb caster sugar", "125g/4½oz self-raising flour", "125g/4½oz ground almonds", "2 tsp baking powder", "150g/5oz cream cheese", "150g/5oz crème fraîche", "25g/1oz icing sugar", "25g/1oz walnut halves, chopped", "1 tbsp basil cress (optional)" ]

[ "Preheat the oven to 170C/150C Fan/Gas 3. Lightly grease a 23cm/9in springform cake tin with butter.", "Zest three of the oranges into a large mixing bowl and set aside.", "Remove the pith from the three zested oranges and discard. Roughly chop the orange flesh, removing any seeds as you go, and place it into the bowl of a food processor. Blend well, adding the rapeseed oil as you blend until the mixture is smooth and well combined. Set aside.", "Add the eggs and 250g/9oz of the caster sugar to the bowl containing the orange zest. Using an electric whisk, whisk the mixture until it is pale, thick and creamy, and leaves a trail when the whisk is lifted from the mixture.", "Stir together the flour, ground almonds and baking powder in a separate bowl.", "Carefully fold half of the puréed orange mixture into the egg mixture.", "Fold in all of the flour, then fold in the remaining puréed orange mixture.", "Pour the cake mixture straight into the prepared cake tin and bake in the oven for 1 hour, or until golden-brown and risen. Check the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, then the cake is ready; if not, cook it for a further 5 minutes and check once more.", "While the cake cooks, prepare the frosting. Whisk the cream cheese, crème fraîche and icing sugar together in a bowl until smooth and thick, then chill in the fridge, covered, until needed.", "Peel the remaining 2 oranges with a vegetable peeler, then julienne the zest very finely.", "Pour 150ml/5fl oz of cold water into a saucepan and stir in 150g/5oz of the remaining caster sugar. Add the julienned orange peel, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes to make a light syrup.", "Strain the julienned orange zest through a sieve suspended over a large bowl (the orange-scented sugar syrup can be chilled and used in an orange drizzle cake recipe or another recipe).", "Sprinkle the remaining caster sugar onto a plate and dredge the julienned orange zest in it until coated.", "Remove the cake from the oven and set aside to cool slightly in the tin, then turn it out set aside to cool completely on a wire rack.", "When the cake has cooled, spread the cream cheese frosting over the top and decorate with the chopped walnut pieces, candied orange zest and basil cress, if using." ]

[ "2 oranges", "225g/8oz caster sugar", "6 free-range eggs", "250g/9oz ground almonds", "50g/1¾oz unsalted butter", "1 orange, zest and juice", "2 oranges, juice only", "1 orange, segmented", "3 tbsp caster sugar", "2 tbsp orange liqueur", "2 tbsp brandy", "ice cream" ]

[ "For the orange cake, simmer the two whole oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.", "Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in loose-based, springform cake tin.", "Drain the oranges and roughly chop, discarding the pips.", "In a food processor, blend 450g/1lb of chopped orange to a purée. Add the sugar, eggs and ground almonds and blend until smooth.", "Spoon the mixture into the cake tin.", "Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.", "For the caramel and orange sauce, heat a frying pan until hot, add the butter, orange zest and juice and the caster sugar. Add the orange liqueur and brandy and flambé by slowly tilting the pan towards the flame, or lighting with a match. Let the flames flare up then die down. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)", "Cook for a few minutes until just thickened and bubbling, then add in the segments and remove the pan from the heat.", "To serve, slice a piece of cake and place on a plate and pour the sauce over the cake and around the plate. Serve immediately with a scoop of ice cream." ]

[ "1kg/2lb 4oz floury potatoes, such as Maris Piper, peeled and cut into chunks", "225g/8oz unsalted butter", "150ml/5fl oz double cream", "1 tbsp olive oil", "4 x 250g/9oz sirloin steaks, at room temperature", "4 banana shallots, 2 with skin on and cut in half lengthways, 2 peeled and finely chopped", "1 garlic clove, peeled and finely chopped", "25g/1oz caster sugar", "250ml/9fl oz red wine", "175ml/6fl oz veal stock (or chicken stock if not available)", "12 cooked braised snails (available from online specialists)", "2 tbsp finely chopped fresh tarragon leaves", "2 tbsp chopped flatleaf fresh parsley leaves", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180 Fan/Gas 6.", "Place the potatoes in a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain the potatoes and return to the pan, placing over a low heat for a couple of minutes to dry them slightly. Pass the potatoes through a ricer, then add 150g/5oz of the butter and all of the cream and beat to a very smooth mash, seasoning to taste with salt and freshly ground black pepper. Cover and keep warm.", "Season the steaks, to taste, with salt. Heat a large ovenproof frying pan over a high heat until very hot, then add 25g/1oz of the remaining butter, the olive oil, and the steaks. Add the halved shallots to the pan too, cut sides down.", "Fry the steaks for 2 minutes on each side, basting with the melted butter. Do not move the shallots as the steaks cook.", "Transfer the pan to the oven and continue to cook for 6-8 minutes (for medium), or longer if you prefer your steak more well done.", "Transfer the pan contents to a warm plate and set aside to allow the meat to rest.", "Return the frying pan to the hob, wrapping the handle in a cloth so as not to burn yourself, and heat over a medium heat. Add 25g/1oz more of the remaining butter, then fry the chopped shallots and garlic for 2-3 minutes, or until softened but not coloured.", "Increase the heat to high, add the caster sugar and cook until melted and golden-brown. Pour in the wine and bring the mixture to the boil, then continue to boil until the volume of liquid has reduced by half.", "Add the stock, return the mixture to the boil, then reduce the heat and simmer for a further 2-3 minutes. Add the snails and cook until heated through.", "Whisk the remaining 25g/1oz of butter into the sauce, then season, to taste, with salt and freshly ground black pepper. Stir in the chopped herbs.", "To serve, place one steak onto each of four serving plates. Fan one of the halved shallots on top of each steak. Spoon over the red wine and snail sauce and place the mash alongside." ]

[ "3 tbsp olive oil", "40g/1½oz butter", "2 whole chicken legs, cut into drumsticks and thighs", "2 shallots", "1 lemon, cut in half", "1 garlic bulb, cut in half", "200g/7oz chorizo, cut into small chunks", "2 tomatoes, peeled, seeds removed, finely chopped", "660g/1lb 8oz tinned white haricot beans, drained", "2 sprigs rosemary, finely chopped", "4 sprigs thyme, finely chopped", "250ml/9fl oz chicken stock", "2 tbsp roughly chopped flatleaf parsley", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Heat an ovenproof frying pan until hot, add half of the olive oil and half of the butter. When the butter is foaming, add the chicken and fry until just golden-brown.", "Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving two garlic cloves.", "Roast in the oven for 15 minutes, or until golden-brown and the chicken is cooked through.", "Meanwhile, finely chop the remaining shallot and reserved garlic cloves.", "Heat a large frying pan or sauté pan until medium-hot. Add the remainder of the olive oil and the chorizo and cook for five minutes, or until the oil has changed colour and the chorizo is crisp around the edges.", "Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further two minutes.", "Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced.", "Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper.", "Ladle the beans into the middle of two soup plates, top with some chicken, then place a piece of lemon, shallot and garlic alongside." ]

[ "2 tbsp olive oil", "1 red onion, chopped", "1 red pepper, cut into 1cm/½in dice", "1 yellow pepper, cut into 1cm/½in dice", "2 garlic cloves, peeled, roughly chopped", "1 aubergine, cut into 1cm/½in dice", "2 courgettes, cut into 1cm/½in dice", "3 tomatoes, cut into 1cm/½in dice", "2 tbsp fresh basil leaves, finely chopped", "salt and freshly ground black pepper", "2 shallots, peeled, finely sliced", "1 tbsp white wine vinegar", "4 tbsp white wine", "1 tbsp cold water", "225g/8oz salted butter, cut into cubes", "salt and freshly ground black pepper", "4 tbsp chives, chopped", "4 x 175g/6oz turbot fillets", "salt and freshly ground black pepper", "50g/2oz butter", "75ml/3fl oz white wine" ]

[ "For the ratatouille, heat a frying pan over a medium to high heat, add the olive oil and, when it’s hot, add the onion and peppers. Fry for 2-3 minutes, or until softened.", "Add the garlic, aubergine and courgettes and fry for a further 2-3 minutes, stirring occasionally.", "Add the tomatoes and continue to cook for a further minute.", "Sprinkle over the basil leaves and season, to taste, with salt and freshly ground black pepper.", "For the chive beurre blanc, bring the finely sliced shallots, white wine vinegar and white wine to the boil in a non-reactive saucepan. Reduce the heat until the mixture is simmering, then continue to simmer until only two tablespoons of liquid are left in the pan.", "Add the cold water and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.", "Reduce the heat to low, then gradually whisk in the butter, 25g/1oz at a time, waiting until all of the butter has melted and incorporated into the mixture before adding more.", "Once all of the butter has been added to the reduction, remove the mixture from the heat and strain it into a clean saucepan. Season, to taste, with salt and freshly ground black pepper, then stir in the chives. Set aside at room temperature until needed (do not refrigerate as the sauce will separate).", "For the turbot, preheat the oven to 200C/400F/Gas 6. Season the turbot fillets with salt and freshly ground black pepper.", "Heat a frying pan over a medium heat, add the butter and, when it’s foaming, add the turbot fillets, skin-side down (in batches if necessary). Fry for 1-2 minutes, or until the skin is crisp and golden-brown, then turn the fish over and add the wine.", "Cover the fish with the cartouche and transfer the pan to the oven for 3-4 minutes, or until just cooked through (the fish is cooked through when the flesh is opaque).", "Remove the fish from the pan and set aside to rest for 1-2 minutes.", "To serve, spoon a quarter of the ratatouille into the centre of each of four serving plates. Place one fillet of turbot on top of each portion. Spoon over the chive beurre blanc." ]

[ "85g/3oz self-raising flour", "1 free-range egg", "300ml/½ pint milk (approx)", "drizzle oil", "55g/2oz caster sugar", "splash hot water", "30g/1¼oz cocoa powder" ]

[ "To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter.", "Heat the oil in a pancake pan and ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1-2 minutes on each side or until golden.", "Repeat to make further pancakes.", "For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce.", "To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over." ]

[ "75g/3oz caster sugar", "500g/1lb 2oz plums, stoned and roughly chopped", "1 onion, diced", "50ml/2fl oz malt vinegar", "1 star anise", "½ tsp ground cinnamon", "salt and freshly ground black pepper", "8 slices Parma ham, cut in half lengthways", "4 balls buffalo mozzarella, drained and cut into quarters", "3 tbsp olive oil", "2 tsp sesame seeds", "8 slices ciabatta" ]

[ "For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour.", "Add the chopped plums, onion, vinegar, star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy.", "Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge.", "For the mozzarella, wrap the slices of Parma ham around the mozzarella and set aside.", "Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze.", "Sprinkle over the sesame seeds.", "Heat a griddle pan until searing hot, then drizzle the rest of the olive oil over the ciabatta and place onto the griddle.", "Char-grill on each side for 1-2 minutes, or until golden-brown.", "To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread." ]

[ "600ml/1 pint double cream", "250g/9oz caster sugar", "1 lime, juice only", "150ml/5fl oz passion fruit pulp, passed through a fine sieve", "2 gelatine leaves, soaked in cold water", "300g/10½oz plain flour, plus extra for dusting", "250g/9oz caster sugar", "100g/3½oz shelled pistachios", "60g/2¼oz fresh coconut, grated", "50g/2oz natural glacé cherries, roughly chopped", "1 lemon, zest and juice", "1¼ tsp baking powder", "pinch salt", "3 free-range eggs" ]

[ "For the passion fruit cream, bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan, then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp.", "Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours, or until set.", "Meanwhile, drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved.", "Add the remaining sieved passion fruit pulp to the sugar syrup mixture, then set aside to cool.", "When the gelatine mixture has cooled and the cream has set, pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour, or until set.", "Meanwhile, for the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.", "Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft, sticky dough.", "Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface.", "Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes, or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up.", "Using a serrated knife, slice 1cm/½in-thick discs from the pieces of dough, slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes, then turn the slices over and cook for a further 10-15 minutes, or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool.", "Serve the passion fruit creams with the biscotti alongside." ]

[ "200g/7oz sweet potatoes, peeled and cut in wedges", "200g/7oz parsnips, peeled and cut in large pieces", "200g/7oz carrots, washed and cut in large pieces", "110g/4oz red onions, cut in quarters", "3-4 cloves garlic", "2 tbsp olive oil", "75ml/2½fl oz clear honey", "2 sprigs rosemary, plus extra chopped rosemary to garnish", "salt and freshly ground black pepper", "500g/1lb 2oz packet of pasta", "800ml/1 1/3 pint passata" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.", "While the vegetables are in the oven, cook the pasta according to packet instructions.", "Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.", "Add the passata, bring to the boil and allow to simmer gently for a minute or two.", "Serve on top of the pasta and garnished with chopped rosemary." ]

[ "250g/9oz strong white flour", "25g/1oz caster sugar, plus 75g/2½oz for dusting", "pinch salt", "25g/1oz butter, softened", "14g/½oz fast-action dried yeast", "oil, for deep frying", "75g/2½oz caster sugar", "2 tbsp brandy", "1 orange, juice only", "½ x 400g/12oz tin sliced peaches, drained", "25g/1oz flaked almonds", "25g/1oz pistachio nuts", "100g/3½oz raspberries", "500g/1lb 2oz vanilla ice cream" ]

[ "For the doughnuts, place the flour, sugar, salt and butter into a bowl. Put the yeast into a jug and mix with 150ml/5fl oz of water until smooth, then pour into the flour mixture.", "Mix well, then knead until a smooth dough is formed.", "Set aside in a bowl, cover and rest for an hour until doubled in size.", "When the dough has proved, heat the oil in a deep-fat fryer to 150C/300F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Take golfball-sized pieces of the dough and roll into balls.", "Carefully lower the dough balls into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "Roll in the reserved sugar.", "For the sauce, heat a frying pan until hot, add the caster sugar and heat until it forms a caramel, swirling occasionally to combine the sugar with the melted sugar.", "Add the brandy and flambé by setting light to the mixture. Let the flames flare up then die down. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the orange juice and swirl to combine.", "Add the tinned peaches, flaked almonds, pistachio nuts and raspberries and heat through for two minutes only – you don’t want to let the raspberries break down.", "To serve, place two scoops of ice cream in each of four bowls, add a few doughnuts then pour the sauce over the top." ]

[ "150g/2oz dry-roasted peanuts", "50g/2oz dried breadcrumbs", "4 boneless and skinless chicken breasts, cut into strips", "75g/3oz plain flour", "2 free-range eggs, lightly beaten", "1 lime, quartered", "vegetable oil, for deep-frying", "1 tbsp vegetable oil", "1 shallot, finely chopped", "1 red chilli, finely chopped", "2 garlic cloves, roughly chopped", "5cm/2in piece fresh root ginger, roughly chopped", "75ml/3fl oz coconut milk", "1 lime, juice only", "1 tbsp soy sauce", "150g/5oz roasted, salted peanuts", "2 little gem lettuces, leaves separated", "1 small red onion, finely sliced", "110g/4oz radishes, finely sliced", "3 tbsp finely sliced fresh mint leaves,", "1 lime, juice only", "2 tbsp vegetable oil" ]

[ "Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.", "Dredge the chicken strips in the flour, then dip into the egg and roll in the peanut crumbs.", "Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)", "Fry the chicken strips for 3-4 minutes until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.", "Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.", "Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.", "Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.", "For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.", "Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.", "To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside." ]

[ "2 beef cheeks, fully trimmed", "2 garlic cloves, crushed", "1 bay leaf", "1 small bunch fresh thyme", "500ml/18fl oz full-flavoured amber ale, such as Riggwelter", "2 tbsp vegetable oil", "2 litres/3½ pints beef stock", "sea salt and freshly ground black pepper", "2 small white onions, peeled", "500ml/18fl oz full-flavoured amber ale, such as Riggwelter", "1 lemon, cut in half", "4 sticks salsify, scrubbed", "50g/1¾oz butter", "2 garlic cloves, lightly crushed", "200g/7oz pearl barley, soaked in cold water for 1 hour then drained", "1 litre/1¾ pints chicken stock", "100g/3½oz fresh flatleaf parsley, roughly chopped", "100ml/3½fl oz double cream", "25g/1oz Parmesan, finely grated", "sea salt and freshly ground black pepper", "1 beef stock cube, crumbled, to serve" ]

[ "For the beer-braised beef cheeks, place the beef cheeks into a large bowl then add the garlic, bay leaf and thyme sprigs and pour over the ale to cover. Leave in the fridge to marinate for at least 6 hours, or overnight.", "Once marinated, preheat the oven to 150C/130C Fan/Gas 2.", "Lift the beef cheeks from the marinade and cut each of them in half. (Reserve the marinade.)", "Heat the vegetable oil in an flameproof casserole over a medium to high heat. Add the marinated beef cheeks and fry for a few minutes on each side until browned on both sides. Pour the reserved marinade into the casserole, add the beef stock and bring the mixture to a gentle simmer.", "Cover the casserole with aluminium foil, then braise in the oven for 6 hours, or until the beef cheeks are very tender and the volume of liquid has reduced and thickened. Alternatively, cook the beef cheeks in the slow cooker (set to a low heat) for 12 hours or overnight.", "When the beef cheeks are cooked, remove them from the sauce using a slotted spoon and set aside. Bring the sauce to the boil, then reduce the heat until the sauce is simmering. Simmer the sauce until it has thickened enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper.", "For the garnish, bring the onions and ale to the boil in a small saucepan. Reduce the heat until the mixture is simmering, then simmer gently for 45 minutes, or until the onions are tender all the way through. Set the pan aside to allow the contents to cool.", "Prepare acidulated water by filling a bowl with cold water and adding the lemon halves to it.", "Peel the salsify and cut into 5cm/2in batons. Add each baton to the acidulated water straight away to stop it from browning.", "Bring a saucepan of water to the boil. Drain the salsify and lemons, add the salsify to the boiling water, then squeeze the juice from one of the lemon halves into the water. Reduce the heat until the water is simmering and simmer the salsify for 8-10 minutes, or until just tender – check how tender it is by piercing it with the tip of a knife. Drain well and set aside.", "For the pearl barley risotto, place the garlic and pearl barley into a heavy-based saucepan and just cover it with chicken stock. Bring the mixture to a simmer for 10-12 minutes, or until the pearl barley is tender.", "Blend the parsley and 125ml/4½fl oz of the remaining chicken stock to a very fine purée in a food processor – this will take a good while.", "Pour the parsley purée into the pan containing the cooked pearl barley, then stir in the cream and Parmesan until heated through. Season, to taste, with salt and freshly ground black pepper, then cover the pan and remove from the heat (this will prevent the parsley from losing its colour).", "For the garnish, heat the butter in a frying pan over a high heat until foaming. Add the halved onions and fry for 3-4 minutes, or until just golden-brown. Add the blanched salsify and fry for a further 3-4 minutes, or until golden-brown.", "Just before serving, return the beef cheeks to the sauce and warm through.", "To serve, spoon some of the pearl barley risotto into the centre of each plate. Place one piece of beef cheek on top of each portion. Add a pinch of beef stock cube to each beef cheek. Separate out the petals of the onions and arrange them around the edge of each plate. Serve the salsify alongside." ]

[ "500g/1lb 2oz clams", "250g/9oz mussels, cleaned", "500g/1lb 2oz razor clams", "150ml/5fl oz white wine", "25g/1oz dulse butter (alternatively use salted butter)", "100g/3½oz samphire", "black pepper", "1 shallot, finely chopped", "1 garlic clove, crushed", "100ml/3½fl oz cream", "2 tomatoes, skin and seeds removed, cut into 1cm/½in cubes", "1 lemon, juice only", "10g red seaweed" ]

[ "Prepare the shellfish by cleaning the shells and removing any beards from the mussels. Discard any with open shells that do not close when given a sharp tap.", "Place all the seafood in a large, hot pan. Add the white wine, cover with a lid and cook for 2-3 minutes. Discard any shells that have not opened.", "Strain and reserve the cooking liquor. Remove all the flesh from the shells and chop the white meat from the razor clams into 2cm/1in pieces. Place the razor clam shells onto a serving plate or flat stone.", "In the same pan, melt half of the butter and add the samphire. Season generously with pepper and cook for 1-2 minutes. Spoon the cooked samphire into the razor clam shells.", "Add the remaining butter to the pan along with the shallot and garlic. Gently fry for 1-2 minutes, then add the reserved cooking liquor (taking care not add the dregs from the bottom of the bowl). Stir in the cream and simmer until the volume of liquid is reduced by half and the sauce is thick enough to coat the back of a spoon.", "To finish, add the seafood and tomatoes to the sauce and gently warm through. Season to taste with salt and pepper then add the lemon juice.", "Spoon the sauce over the samphire and top with red seaweed to serve." ]

[ "1 garlic bulb, left whole", "500ml/17fl oz double cream", "½ bunch fresh chives, chopped", "4 pheasant breasts, skin removed", "120g/4½oz plain flour, seasoned with salt and freshly ground black pepper", "200g/7oz dried sourdough breadcrumbs", "2 free-range eggs", "vegetable oil, for shallow frying", "30g/1¼oz ready-made French dressing", "30g/1¼oz clear honey", "30ml/1¼fl oz white balsamic vinegar", "500ml/17fl oz vegetable oil", "1 tsp diced shallot", "½ garlic clove, sliced", "1 tsp chopped fresh parsley leaves", "1 tsp chopped fresh chives", "1 tsp chopped fresh basil leaves", "1 tsp chopped fresh thyme leaves", "500g/1lb 2oz broad beans, double podded", "200g/7oz fresh peas, pods removed", "2 tbsp rapeseed oil", "100g/3½oz fresh cobnuts, toasted", "1 tsp salt", "15g/½oz chopped baby red chard", "½ head frisee lettuce (or similar bitter, frilly-edged lettuce), outer leaves only", "15g/½oz lamb’s lettuce leaves", "pinch tarragon leaves" ]

[ "Preheat the oven to 170C/150C Fan/Gas 3½.", "Wrap the garlic bulb in aluminium foil and place on a baking tray. Bake for 40-45 minutes, or until the cloves are soft and the garlic can be squeezed out. Set aside until the garlic is cool enough to handle. Slice the top off the garlic, then squeeze all of the garlic in a bowl. Chop if necessary, or mash with a fork until smooth.", "Pour the double cream in the bowl of a free-standing food mixer and churn for 3-5 minutes using the beater attachment, or until lumps of butter have risen to the surface of the cream and the remaining mixture is liquid. Line a fine sieve with muslin cloth and suspend it over a large bowl. Strain the churned cream through the sieve, wrapping the muslin tightly around the lumps of butter and squeezing out as much liquid as possible. Discard the strained liquid.", "Mix the butter with the mashed garlic until well combined. Season with a generous pinch of salt, then stir in the chives until well combined.", "Using a sharp knife, cut a wide, deep pocket in the thickest part of each pheasant breast, just under the inner fillet, without breaking through the other side of the pheasant breast. Fill each pocket with the garlic butter and chill in the fridge for 30 minutes.", "Increase the oven temperature to 180C/160C Fan/Gas 4.", "Sprinkle the flour on a plate and the breadcrumbs on a separate plate. Beat the eggs in a bowl. Dust each pheasant breast in the flour, then dip in the beaten egg, then roll it in the breadcrumbs until completely coated. Return to the fridge to chill for a further 10 minutes.", "Heat the oil in a frying pan over a medium to high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the pheasant Kievs, in batches if necessary, for 1-2 minutes on each side, or until golden-brown all over. Transfer to the oven and cook for a further 6-8 minutes, or until the pheasant has completely cooked through.", "For the dressing, blend all of the ingredients in a food processor until smooth and well combined. Set aside.", "For the salad, bring a large saucepan of salted water to the boil and blanch the broad beans and peas for 1-2 minutes, or until just tender. Then refresh in ice cold water. Drain well.", "Mix the beans and peas with the remaining salad ingredients in a large serving bowl. Drizzle with the dressing and mix again.", "To serve, place one pheasant Kiev in the centre of each plate and pile the salad alongside." ]

[ "3 whole plaice, filleted and skinned (or 12 fillets of plaice)", "8 rashers smoked dry-cured streaky bacon", "200g/7oz baby new potatoes", "1 bunch asparagus", "handful peas in their pods", "20g/1oz unsalted butter, softened for greasing", "pea shoots, to garnish", "rapeseed oil, for dressing pea shoots", "50g/1¾oz unsalted butter", "200g/7oz fresh podded peas", "small handful flatleaf parsley", "100ml/3½fl oz double cream", "salt and freshly ground black pepper" ]

[ "Roll up each of the 12 plaice fillets and set aside.", "Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper.", "For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream. Season to taste with salt and pepper. Warm through on a gentle heat and then transfer to a blender and pulse until you have a very smooth purée. Taste to check the seasoning and add more butter if desired.", "Put the new potatoes into the lower basket of a two-tier bamboo steamer set over a pan of boiling water. Steam for seven minutes.", "Meanwhile, cut out a circle of greaseproof paper to line the top basket of the bamboo steamer. Grease the paper with a little butter and line the basket of the bamboo steamer with it. Season the rolls of plaice with salt and pepper and place them on the paper.", "When the potatoes have been cooking for seven minutes, add to them the asparagus and peas in their pods and steam for a further 2-3 minutes or until tender.", "Place the top basket containing the plaice on top of the vegetables and cook for 2-3 minutes, or until cooked through (take care not to overcook them).", "To serve, toss the pea shoots in a little rapeseed oil and divide the plaice fillets between four serving plates. Add some pea purée, crisp bacon and steamed vegetables. Garnish with the dressed pea shoots." ]

[ "500ml/18fl oz milk", "½ onion, thickly sliced", "1 bay leaf", "2 x 175g/6oz natural smoked haddock, pin boned and skin on", "2 tbsp white wine vinegar", "2 large free-range eggs", "iced water", "40g/1½oz butter", "1 tbsp plain flour", "1 tbsp English mustard", "squeeze lemon juice", "salt and pepper", "200g/7oz baby spinach leaves" ]

[ "Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer.", "Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes.", "Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes.", "Remove and place straight into iced water, then repeat with the second egg.", "Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven.", "Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat.", "Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce.", "Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.", "Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates.", "Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through.", "Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top." ]

[ "500ml/18 fl oz full fat milk", "1 onion, halved and studded with 2 cloves", "1 bay leaf", "½ tsp black peppercorns", "4 x 175g/6oz salmon fillet, skin on", "50g/1¾oz butter", "25g/1oz plain flour", "50ml/2 fl oz double cream", "4 tbsp flat leaf parsley, finely chopped", "3 lemons", "1 leek, finely diced", "Salt and pepper" ]

[ "In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer.", "Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes.", "Remove the salmon from the milk and set aside, and strain the milk into a bowl.", "In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown.", "Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened.", "Whisk in the double cream and parsley.", "Taste and adjust the seasoning with salt, black pepper and lemon juice.", "Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened.", "Season with salt and black pepper.", "To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside." ]

[ "275g/10oz plain flour", "50g/2oz strong white flour", "1¼ tsp salt", "65g/2¼oz butter, plus extra for greasing", "75g/2¾oz lard", "1 free-range egg, lightly beaten", "1kg/2lb 4oz pork-and-apple sausages, skins removed", "1 banana shallot, finely chopped", "2 tbsp roughly chopped fresh flatleaf parsley", "100g/3½oz toasted hazelnuts, roughly chopped", "150g/5oz light brown muscovado sugar", "1 onion, finely chopped", "3 ripe tomatoes, roughly chopped", "200g/7oz ready-to-eat dried apricots, roughly chopped", "½ tsp dried chilli flakes", "125ml/4½fl oz white wine vinegar", "sea salt and freshly ground black pepper", "1 bunch radishes, trimmed and sliced, to serve" ]

[ "Grease a 23x10cm/9x4in terrine mould with butter.", "For the pastry, mix the flours and salt in a bowl.", "In a small saucepan, bring 175ml/6fl oz water, the butter and lard to the boil slowly, over a low heat.", "When the fats have melted, pour the mixture over the flour and stir until it forms a soft dough.", "Turn the dough out onto a lightly floured work surface and knead very gently until smooth and slightly cooled. Set one-third of the dough aside.", "Roll out the remaining pastry until it is large enough to fit inside the terrine mould.", "Line the terrine mould with the pastry, pressing it into each corner and pushing it until it reaches all the way up the sides. Chill in the fridge until needed.", "Preheat the oven to 180C/160C Fan/Gas 4.", "For the filling, mix together all the filling ingredients in a bowl until well combined. Spoon the mixture into the pastry case, pressing it gently into the corners to make sure there are no gaps.", "Roll out the remaining pastry to form a lid large enough to cover the terrine.", "Brush the edges of the pastry case with some of the beaten egg. Lay the pastry lid on top and crimp together at the edges. Decorate the top of the terrine with any remaining off-cuts of pastry, then brush it with the remaining beaten egg. Pierce a hole in the pastry lid to allow the steam to escape.", "Bake the terrine in the oven for 1-1¼ hours, or until the pastry is crisp and golden-brown and the filling is cooked through.", "Meanwhile, for the apricot and tomato chutney, heat a large, heavy-based frying pan over a medium heat, add the sugar and heat until it has completely melted and is starting to caramelise.", "Stir in the onion, tomatoes, apricots and dried chilli flakes, then pour over the vinegar to deglaze the pan – the mixture will become lumpy, but continue to cook it until the sugar dissolves and the mixture becomes smooth.", "Bring the chutney mixture gently to the boil and let it bubble for 5-10 minutes, or until the vegetables are tender and the mixture has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then decant into a sterilised jar and seal. (The chutney will keep for up to two weeks in a sealed, sterilised jar.)", "To serve, remove the terrine carefully from the mould and serve immediately, or chill in the fridge and serve cold. Serve in slices with a dollop of chutney and some sliced radishes alongside." ]

[ "1kg/2lb 4oz medium-sized potatoes, skins left on", "3 eating apples, cored", "250g/9oz pancetta, cut into lardons", "4-5 sprigs thyme, leaves only", "1 x 250g/9oz whole Reblochon, or similar strong, soft, bloomy-rinded French cheese", "50g/1¾oz chilled butter, cut into cubes", "4 thick-cut pork chops", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 230C/210C Fan/Gas 8.", "Bring the potatoes to the boil in a large pan of salted water, then simmer for 6-8 minutes. Drain well and set aside until cool enough to handle, then peel away the skins and chop the flesh into 0.5cm/¼in slices.", "Cut one apple in half and then into thin slices.", "Cover the bottom of an ovenproof frying pan with pancetta lardons. Add a layer of sliced potatoes on top, then a layer of sliced apple, and continue with alternate layers of pancetta, potatoes and apple, seasoning as you go with salt and freshly ground black pepper.", "Sprinkle over the thyme, then slice off the top rind of the Reblochon cheese and place the whole cheese, cut side down, into the centre of the pan. Scatter the butter around the cheese.", "Cook the tartiflette in the oven for 20-25 minutes, or until the cheese has melted and the pancetta is crisp.", "Meanwhile, heat a large griddle pan over a high heat. Season the pork chops with salt and freshly ground black pepper. When the pan is hot, add the pork chops and cook for 6-8 minutes on each side, giving each chop a quarter-turn during cooking on both sides, until the chops are cooked through and browned on both sides.", "Cut the remaining 2 apples in half and place them, cut sides down, into the pan alongside the pork chops, for the last 2 minutes of cooking, until chargrill marks appear.", "Serve the pork chops with half an apple and the tartiflette." ]

[ "1 pork tenderloin fillet (about 600g/1lb 5oz), cut into 12 thick slices", "50g/2oz butter", "1 shallot, finely chopped", "75ml/3fl oz Armagnac", "150ml/5fl oz chicken stock", "175ml/6fl oz double cream", "16 prunes, stones removed", "450g/1lb ready-made mashed potato", "salt and freshly ground black pepper" ]

[ "Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper.", "Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side, or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.", "Add another knob of butter to the pan and fry the shallot for 1-2 minutes, or until just softened. Increase the heat to high, pour in the Armagnac, then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.)", "Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through.", "In a separate pan, heat the mashed potato with the remaining butter and cream until warmed through and well combined.", "To serve, divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce." ]

[ "100ml/3½fl oz rapeseed oil", "200g/7oz bacon lardons", "200g/7oz shallots, cut in half lengthways", "1 garlic bulb, cut in half horizontally", "1 large chicken, jointed into 8 pieces", "salt and black pepper", "500g/1lb 2oz mixed wild mushrooms (such as chanterelles, girolles, ceps, and morels), cleaned", "50g/1¾oz butter", "50ml/2fl oz Madeira", "500ml/18fl oz dark chicken stock", "200ml/7fl oz double cream", "1 bunch fresh tarragon", "1 small truffle (optional)", "300g/11oz King Edward potatoes, peeled and cut into chunks", "50g/2oz butter", "110ml/3¾fl oz double cream" ]

[ "For the chicken, heat a large casserole or heavy-based pan until hot, then add two tablespoons of oil. Fry the lardons until crisp, then add the halved shallots and garlic and cook until lightly coloured.", "Meanwhile, season the chicken pieces with salt and pepper. Add the remaining oil to a large hot frying pan, then fry the chicken pieces until deep-golden brown on both sides.Transfer the chicken to the casserole. remove any excess oil from the pan.", "In the same frying pan, fry the mushrooms in the butter for 3-4 minutes, or until softened. Add the Madeira, chicken stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.", "Pour the sauce over the chicken, cover and simmer for 15-20 minutes, or until the chicken is cooked through.", "For the mash, place the potatoes into a pan of salted water, bring to the boil and cook for 10-15 minutes, or until tender.", "Drain the potatoes, then return to the pan and gently heat to get rid of any excess moisture. Remove from the heat and mash with the butter and cream until smooth and creamy. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.", "To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle, if using. Spoon the mash alongside." ]

[ "600g/1lb 5oz raw tiger prawns, shell on", "600g/1lb 5oz raw langoustines, shell on", "2 free-range egg yolks", "1 tsp Dijon mustard", "300ml/10fl oz vegetable oil", "1 tsp Worcestershire sauce", "4 dashes Tabasco sauce", "25ml/1fl oz brandy", "50ml/2fl oz tomato ketchup", "salt and freshly ground black pepper", "1 lemon", "3 heads Little Gem lettuce, leaves separated", "2 tbsp French dressing", "½ tsp cayenne pepper", "2 tbsp mustard cress", "8 slices buttered brown bread" ]

[ "Put the prawns in a steamer and over a pan of boiling water.", "Cover and cook the prawns for 1½ minutes, then add the langoustines and cook for a further 1½ minutes, or until the prawns and langoustines turn pink and are just cooked through.", "Remove and allow to cool on a plate for 10 minutes before peeling.", "Meanwhile, blend the egg yolks and mustard in a food processor until pale and creamy.", "With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.", "Put the mayonnaise into a bowl, then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Taste and season with salt and pepper as needed, add a squeeze of lemon juice and mix well.", "Cut the remaining lemon into four wedges.", "In a bowl toss the Little Gem leaves with the French dressing.", "To serve layer some dressed Little Gem leaves into the bottom of each of four cocktail glasses. Lay the peeled prawns and crayfish over the top then spoon over the sauce. Finish with a scattering of mustard cress, pinch of cayenne pepper and wedge of lemon. Serve with the buttered bread." ]

[ "225ml/8fl oz milk", "225ml/8fl oz double cream", "1 vanilla pod, split", "100g/3½oz caster sugar", "5 free-range egg yolks", "140g/5oz fresh breadcrumbs", "2 lemons, zest only", "200g/7oz raspberry jam", "4 free-range egg whites", "110g/4oz caster sugar", "1 tbsp icing sugar, for dusting" ]

[ "Preheat the oven to 160C/310F/Gas 2.", "For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.", "Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.", "Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.", "Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie.", "Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.", "Remove from the oven and allow to cool.", "Increase the oven temperature to 190C/375F/Gas 5.", "For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.", "Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.", "Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.", "To serve, remove from the oven and serve immediately." ]

[ "1 garlic bulb", "500ml/18fl oz double cream", "salt and freshly ground black pepper", "1 large bunch basil, roughly chopped, 2 sprigs reserved", "75ml/2½fl oz extra virgin olive oil", "½ banana shallot, finely chopped", "2 x 400g/14oz tin San Marzano tomatoes", "1 small baguette, cut lengthways into 4 pieces" ]

[ "Preheat the oven to 170C/340F/Gas 3½", "Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft.", "When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop.", "Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base.", "Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.", "Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more.", "Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute.", "Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes.", "While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through.", "Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper.", "Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside." ]

[ "6 free-range egg whites", "500g/1lb 2oz caster sugar", "1 tbsp cornflour", "1 tbsp white wine vinegar", "200g/7oz white chocolate", "500ml/18fl oz double cream", "200ml/7fl oz ready-made vanilla custard", "250g/9oz raspberries" ]

[ "Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking paper.", "In a very clean bowl, whisk the egg whites with an electric whisk on high speed and add 300g/10½oz of the sugar a spoonful at a time, whisking until the mixture is smooth and glossy.", "Reduce the speed and add the cornflour and vinegar (thise will give the meringue a chewy inside). Return to a high speed and whisk until the mixture forms stiff peaks when the whisk is removed from the bowl.", "Dab a few spots of the meringue directly onto the baking tray and lay the baking parchment on top, using the spots of meringue to stick it down. This stops the meringue being blown about by the oven fan.", "Spread the rest of the meringue out in a large circle with a spatula onto the lined baking tray and place in the oven for 10 minutes before turning the oven down to 100C/200F/Gas ¼. Leave the meringue to cook for three hours.", "Melt the white chocolate in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bowl doesn't touch the water.", "Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl, then whisk in the custard and whisk again until soft peaks form.", "Heat the remaining 200g/7oz caster sugar in a saucepan over a medium heat until liquid and golden-brown. Set the caramel aside to cool.", "Top the meringue with the melted white chocolate and allow to cool slightly before spreading the cream over the top.", "Arrange the raspberries on top and then drizzle the caramel over." ]

[ "1 litre/1¾ pint double cream", "200g/7oz caster sugar", "10 sheets gelatine, soaked in cold water for 5 minutes", "40 raspberries (approximately 2 punnets)", "500g/1lb 2oz strong plain flour", "10g salt", "50g/1¾oz caster sugar", "40g/1½oz butter, melted", "7g sachet instant yeast", "2 free-range eggs, beaten", "150ml/5½fl oz milk", "1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing", "1kg/2lb 4oz raspberries", "200g/7oz caster sugar, to coat the doughnuts", "raspberries and mint leaves, to decorate" ]

[ "For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours.", "For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball.", "Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper.", "Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds.", "When ready to serve, coat the warm doughnuts in caster sugar.", "Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts." ]

[ "110ml/4fl oz red wine", "110ml/4fl oz beef stock", "200g/7oz butter, softened", "2 large onions (or 1 huge onion), half cut into thick rings, half finely diced", "2 tbsp balsamic vinegar", "2 tbsp fresh flatleaf parsley, leaves roughly chopped", "salt and freshly ground black pepper", "4 x 200g/7oz rib-eye steaks, at room temperature", "1 tbsp olive oil", "110g/4oz plain flour", "2 free-range eggs, beaten", "vegetable oil, for deep frying" ]

[ "First, make a red wine reduction by bringing the red wine and beef stock to the boil, then reducing the heat to low and simmering until the volume of liquid has reduced to 50ml/2floz.", "Heat a knob of the butter in a frying pan over a medium heat. Add the diced onion and fry for 1-2 minutes, or until just softened. Transfer to a bowl.", "Add the remaining butter, balsamic vinegar, red wine reduction and parsley to the bowl containing the diced onion and mix well. Season, to taste, with salt and freshly ground black pepper. Set aside.", "Season the steaks with salt and freshly ground black pepper, then rub with a little of the olive oil.", "Heat a griddle pan over a medium to high heat. When hot, add the steaks and cook for 2-3 minutes on each side (for medium), or until cooked to your liking. Remove from the pan and set aside on a plate to rest for 3-4 minutes. Place a spoonful of the onion butter on top of each steak while it rests.", "Meanwhile, heat the oil in a deep-fat fryer to 190C/375F. Alternatively, half-fill a heavy-based saucepan with oil and heat until a breadcrumb sizzles and turns golden-brown in it. (Caution: hot oil can be dangerous. Do not leave unattended.)", "Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.", "Dredge the onion rings in the seasoned flour then dip in the beaten egg. Lower them carefully into the hot oil and fry for 1-2 minutes, or until golden-brown and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle over a little salt.", "To serve, carve each steak into slices and place onto serving plates. Pile the onion rings alongside. Spoon another dollop of the onion butter on top of each steak." ]

[ "400g/14oz ‘00’ pasta flour, plus extra for dusting", "4 free-range eggs, mixed with 1-2 tbsp water as necessary", "200g/7oz ricotta, drained", "1 tbsp freshly grated Parmesan, plus extra to serve", "4 tsp finely chopped fresh chives", "1 tbsp finely chopped fresh basil leaves", "1 tsp finely chopped fresh marjoram leaves", "1 tsp finely chopped fresh oregano leaves", "60g/2oz fresh basil leaves", "1 garlic clove, finely chopped", "50g/1¾oz Parmesan, grated, plus extra to serve", "75ml/2¾fl oz extra virgin olive oil", "100g/3½oz fresh peas", "100g/3½oz runner beans, trimmed, cut into 2cm/¾in lengths", "salt and freshly ground black pepper", "mint sprigs, to serve (optional)" ]

[ "For the cappellacci, place the flour and eggs into a mixing bowl or the bowl of a food processor. Either rub the wet ingredients into the dry ingredients using your fingertips or blitz until the mixture resembles breadcrumbs.", "Turn out the mixture onto a lightly floured work surface and bring it together as a dough. Knead lightly for 2-3 minutes until smooth and elastic.", "Wrap the dough in cling film and chill in the fridge for 20 minutes.", "Meanwhile, mix the ricotta, Parmesan and herbs in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Set aside or chill until needed.", "When the pasta has chilled, roll it out on a lightly floured work surface until very thin using a rolling pin. Alternatively, dust the rollers of a pasta machine with flour and feed portions of the pasta dough through the rollers, working from the widest to the narrowest setting, reducing the machine by one setting each time the pasta sheet is passed through it.", "Cut a series of 7.5cm/3in squares from each sheet of pasta using a sharp knife.", "Brush the edges of each pasta square with a little water and place one spoonful of the ricotta mixture into the centre of each.", "One by one, pick up one corner of each pasta square and fold it over the filling to meet the opposite corner. Press the edges of the pasta together to seal, creating a triangular shaped parcel.", "Gently squash the filling of each parcel slightly to fill the space. Bring the tips of the long edge of each triangle together, then press to hold in place. Repeat the process with all of the filled pasta squares.", "For the pesto, blend the basil, garlic and Parmesan to a fine purée in a food processor. Pour in the olive oil and blend again until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a frying pan and set aside.", "Bring a large saucepan of salted water to the boil. Add the peas and beans and simmer for 3-4 minutes, or until tender. Drain well and add to the frying pan with the pesto.", "Bring a fresh batch of salted water to the boil in the same saucepan. Cook the cappellacci in batches for 1-2 minutes, or until they float to the surface of the water, then remove from the pan using a slotted spoon and transfer to the pan containing the pesto. Repeat the process with the remaining cappellacci.", "Add a couple of spoonfuls of the pasta water to the frying pan containing the pesto. Heat until the mixture is warmed through, stirring carefully to combine.", "To serve, divide the cappellacci and pesto among serving bowls and sprinkle with extra grated Parmesan. Garnish with a few sprigs of mint." ]

[ "1 onion, roughly chopped", "2 carrots, roughly chopped", "1.5kg/3lb 5oz whole chicken", "2 tbsp rapeseed oil", "75g/2¾oz butter", "150g/5oz asparagus, cut into 3cm/1¼in pieces", "100g/3½oz fresh peas", "1 shallot, finely sliced into rings", "1 tbsp chopped fresh marjoram", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Place the onions and carrots in a deep-sided roasting tin, then sit the chicken on top. Season the chicken all over with salt and freshly ground black pepper, then drizzle over the rapeseed oil. Pour 75ml/2½fl oz water into the tray.", "Roast for 1-1¼ hours, or until the chicken is cooked through. (The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh meat. If the chicken is not cooked through, return to the oven for a further 10 minutes and check again.)", "Remove the chicken from the oven and set aside, covered, to rest for 10 minutes.", "Meanwhile, for the fricassée, bring half of the butter and 200ml/7fl oz water to the boil in a saucepan. Reduce the heat until the water is simmering, then add the asparagus, peas, shallot and marjoram. Simmer for 3-4 minutes, or until the vegetables are all tender.", "Drain the vegetables, if necessary, and return to the pan. Stir in the remaining butter and season, to taste, with salt and freshly ground black pepper.", "To serve, carve the meat and place it on serving plates. Spoon the fricassée alongside." ]

[ "225g/8oz plain flour", "8 free-range eggs", "600ml/20fl oz milk", "50g/1¾oz beef dripping or lard", "salt and freshly ground black pepper", "4kg/8lb 8oz, 3 bone fore rib 28 day aged beef", "200ml/7fl oz white wine", "300ml/10fl oz beef stock", "10 King Edward potatoes, peeled and cut into 2 or 3", "50g/1¾oz lard, beef dripping or vegetable oil", "pinch salt", "75g/2¾oz butter", "3 carrots, finely sliced", "1 head spring greens, finely sliced", "250g/9oz peas", "150ml/5fl oz cider vinegar", "5 tbsp caster sugar", "60g/2¼oz yellow mustard seeds", "25g/1oz brown mustard seeds", "2 tbsp English mustard powder", "110ml/3¾fl oz beer" ]

[ "For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight.", "For the beef, preheat the oven to 200C/180C Fan/Gas 6.", "Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes.", "Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges.", "Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes.", "Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste.", "To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7.", "Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time.", "After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown.", "For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper.", "Repeat the process for the spring greens, cooking them for 2-3 minutes until tender.", "Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter.", "For the mustard, put the vinegar and sugar in a non-reactive pan and bring to a simmer. Add the yellow and brown mustard seeds and the mustard powder and stir well. Simmer over a high heat for three minutes, until the volume of liquid has reduced by half and the seeds have softened slightly.", "Pour the mustard mixture into the bowl of a food processor and blend to a purée. It will take a few minutes for the seeds to break down and the mustard to become creamy. Add the beer to the mustard mixture and blend once more. Season with salt and pepper.", "To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoon full of each of the vegetables. Finish with a drizzle of the gravy and serve the mustard alongside." ]

[ "150g/5oz sugar", "1 lemon, cut in half", "3 ripe pears, peeled but left whole", "100g/3½oz butter, plus extra for greasing", "100g/3½oz ready-rolled all-butter puff pastry", "6 grouse, cleaned (ask your butcher to source and clean these for you)", "4 sprigs fresh thyme, leaves only", "500g/1lb 2oz celeriac, peeled, cut into small chunks", "75ml/3fl oz port", "200ml/7fl oz concentrated chicken stock", "300g/11oz kale, tough stalks removed", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 4. Grease a six-hole muffin tin or silicone muffin mould with a little butter.", "Half-fill a medium saucepan with water. Add half of the sugar, the juice from one lemon half, plus the lemon halves themselves, and the pears. Bring the mixture to a simmer and poach the pears for 12-15 minutes, or until tender. Remove the pears from their poaching liquor and set aside until cool enough to handle.", "When the pears have cooled, heat the remaining 75g/3oz of caster sugar in a frying pan over a low heat, until it melts and turns golden-brown. Add a knob of the butter (about 25g/1oz) and swirl it around the pan, without stirring, until well combined (this reduces the temperature of the molten sugar). Pour a little of the caramel into the bottom of each hole in the prepared muffin tin, then tilt the muffin tin until the base of each hole is coated evenly in caramel. Set aside to cool slightly.", "Slice 2 thick discs from the bottom of each pear, then place one disc into each muffin hole.", "Stamp 6 pastry discs from the sheet of puff pastry, each 1cm/½in bigger than the holes of the muffin tin. Tuck one around each pear disc, then bake in the oven for 10-15 minutes, or until the pastry has risen and is golden-brown and cooked through.", "Remove the mini tartlets from the oven and set aside to rest, in the muffin tin, for 1 minute. Turn out the mini tartlets by placing a serving plate on top of the tin, then turning it over, so that the tartlets slip out onto the plate.", "Season the grouse, inside and out, with salt and freshly ground black pepper.", "Heat about 25g/1oz of the remaining butter in a large frying pan over a medium heat. When the butter is foaming add the grouse, breast-side down, in batches if necessary, and fry until golden-brown on the crown and legs.", "Transfer the grouse to a roasting tray (lay them on their backs) then sprinkle over the thyme. Add the celeriac to the roasting tray. (If you used lemon juice to prevent the celeriac from browning then drain it off and dry the celeriac before adding to the roasting tray). Roast in the oven for 15-20 minutes, or until the grouse is cooked through but with a trace of pink (or for longer until cooked to your liking).", "Transfer the contents of the roasting tray to a warmed plate and set aside for the meat to rest.", "Add the port to the roasting tray, then bring it to the boil, scraping any burnt bits from the bottom of the tray using a wooden spoon. Reduce the heat until the mixture is simmering, then simmer until the volume of port has reduced by half.", "Add the chicken stock and return the mixture to the boil, then simmer for a further 10 minutes, or until the volume of liquid has reduced by one-third.", "Strain the sauce through a sieve into a clean pan, then whisk in half of the remaining butter. Season, to taste, with salt and freshly ground black pepper.", "Wilt the kale in a hot frying pan with the remaining butter and a splash of water, stirring as the kale fries and wilts. Season, to taste, with salt and freshly ground black pepper.", "To serve, arrange a line of celeriac pieces down the centre of each plate. Top with the kale. Carve the legs and breast from the grouse and cut each breast in half. Place one grouse onto each plate. Place one tartlet alongside. Drizzle the port sauce over the meat." ]

[ "600g/1lb 5oz parsnips, peeled and roughly chopped", "4 tbsp olive oil", "50g/1¾oz butter", "225g/8oz onion, thinly sliced", "1 tbsp dried rosemary", "2 vegetable stock cubes", "750ml/1¼ pint milk", "750ml/1¼ pint water", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the parsnips on a roasting tray with half the olive oil and toss to coat.", "Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.", "Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.", "Add the roasted parsnip and the remaining ingredients. Bring to the boil.", "Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.", "Transfer to a blender and pulse until smooth.", "Season to taste with salt and freshly ground black pepper." ]

[ "200g/7oz salt", "3 tbsp chopped fresh rosemary leaves", "3 tbsp chopped fresh thyme leaves", "1 x 2.5kg/5lb 8oz shoulder of lamb", "1 tbsp olive oil", "2 onions, thickly sliced", "150ml/5fl oz white wine", "2 tbsp plain flour", "200ml/7fl oz chicken stock", "salt and freshly ground black pepper", "10 King Edward potatoes, peeled and cut into 2 or 3 pieces", "50g/2oz beef dripping, lard or vegetable oil", "25g/1oz butter", "250g/9oz spring greens, finely sliced", "50ml/2fl oz water", "large bunch fresh mint, leaves picked, finely chopped", "75ml/3fl oz malt vinegar", "25g/1oz caster sugar" ]

[ "For the roast lamb, preheat the oven to 170C/325F/Gas 3.", "Mix the salt, rosemary and thyme together in a bowl and rub all over the lamb shoulder.", "Set aside for at least one hour, preferably up to four hours.", "Remove the salt from the lamb shoulder, rinse and pat dry. Rub the lamb with the olive oil", "Place the onions into a flameproof roasting tin, place the lamb on top and cover with aluminium foil.", "Roast in the oven for two hours, basting occasionally, them remove the aluminium foil and roast for a further 1-2 hours, or until the meat is very tender.", "Remove the lamb from the tray and set aside to rest.", "Place the tray back on the hob, and deglaze with the white wine. Continue to cook until the volume of the wine has reduced by half. Stir in the flour and cook for 1-2 minutes, then add the stock and cook for a further 2-3 minutes.", "Strain the gravy through a sieve into a clean saucepan, then season to taste with salt and freshly ground black pepper.", "Meanwhile, for the roast potatoes, place the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.", "Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven.", "Drain the potatoes in a colander and shake around a little to roughen up the edges.", "Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp.", "Turn the potatoes and return to the oven for a further 20-30 minutes.", "Meanwhile, heat a lidded frying pan until hot, add the butter and spring greens and fry for 2-3 minutes then add the water and cover with a lid. Cook for a further 2-3 minutes, or until the greens have wilted.", "Season with salt and freshly ground black pepper.", "For the mint sauce, place the chopped mint into a small bowl.", "Heat the vinegar and sugar in a saucepan until simmering and pour the mixture onto the mint. Stir until well combined.", "To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Set some roasted potatoes alongside with the spring greens. Finish with a spoonful of mint sauce and a good drizzle of gravy." ]

[ "1.8 kg/3lb 15½oz belly pork, skin on", "4 tbsp cider vinegar", "3 tbsp pork dripping or butter", "8 bay leaves, crushed", "1 whole garlic, sliced in half", "4 parsnips, cut into long wedges", "400g/14¼oz carrots", "6 whole shallots", "3 sprigs fresh thyme", "1 tbsp olive oil", "55g/2oz spinach" ]

[ "The night before, boil a kettle and pour the boiling water over the pork skin (this method will give you better crackling). Discard the water.", "Next, baste the raw joint with cider vinegar; rubbing it all over to ensure the vinegar gets into the rind. Place the joint on a plate in the fridge, uncovered, overnight.", "Remove the pork from the fridge and spread with the dripping or butter, crushed bay leaves and garlic. Season with salt and freshly ground black pepper, set aside for the flavours to develop.", "Pre-heat the oven to 200C/400F/Gas 6.", "Place the pork ,skin side up, on a wire rack that fits over an empty roasting tray. Roast for one hour and then reduce the oven temperature to 180C/350F/Gas 4.", "Place the parsnips, carrots and shallots into the bottom of a roasting tray; add the thyme and olive oil and a glass of water.", "Remove the tray from beneath the pork and pour any fat that has gathered in the bottom of the tray over the vegetables; place the vegetables tray underneath the pork.", "Roast for a further hour, basting the vegetables with the juices from the pork in the bottom of the pan from time to time.", "Remove the pork from the wire rack and allow to rest for 15 minutes in a warm place.", "Toss the spinach leaves with the vegetables from the roasting pan. Drain off any fat leaving the cooking juices behind.", "Carve off the crackling in one piece and portion. Serve the pork with the roasted root vegetables and gravy." ]

[ "400g/14oz pork fillet, fully trimmed", "1 tbsp pimenton (or smoked paprika)", "2 tbsp olive oil", "salt and freshly ground black pepper", "2 tbsp olive oil", "2 garlic cloves, finely chopped", "2 tbsp fresh rosemary, finely chopped", "200g/7oz semi-cured chorizo, peeled and finely chopped", "1 tbsp pimenton (or smoked paprika)", "150g/5½oz white Spanish beans", "150g/5½oz woodfire roasted red peppers, chopped", "150ml/5fl oz double cream", "2 tbsp parsley oil", "200ml/7fl oz veal jus or reduced beef or veal stock, warmed", "2 tbsp parsley cress" ]

[ "For the pork, preheat the oven to 200C/180C Fan/Gas 6.", "Season the pork fillet with the pimenton, salt and freshly ground black pepper.", "Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving.", "For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half.", "To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus." ]

[ "2 star anise", "1 cinnamon stick", "4 cloves", "½ tsp cumin seeds", "½ tsp coriander seeds", "2 duck breasts, trimmed and skin scored", "3 oranges, zest of 2 oranges and the juice of 3", "1 lemon, zest and juice", "2 tbsp caster sugar", "1 tbsp sherry or balsamic vinegar", "300ml/10fl oz chicken stock", "25g/1oz unsalted butter, cut into small pieces", "50g/1¾oz unsalted butter", "1 head cavolo nero, roughly chopped" ]

[ "For the duck, preheat the oven to 220C/200C Fan/Gas 7.", "Dry fry all the spices in a frying pan for 1-2 minutes until the spices start to release their oils. Place in a spice grinder or pestle and mortar and grind to a powder. Sprinkle the spice mix all over the duck. Heat a large frying pan and add the duck skin-side down. Cook slowly until the fat has rendered out.", "Place the duck in the oven until cooked through (8-12 minutes depending on the size of the duck breast). Check the duck is cooked by piercing with a skewer. The juices should run clear. Remove from the oven and set aside to rest for 10 minutes before serving.", "For the sauce bigarade, simmer the strips of orange and lemon in a little water for 5 minutes to soften. Then turn up the heat and boil to evaporate excess water. Stir in the orange and lemon juice, reserve.", "Dissolve the sugar slowly in a small pan and cook carefully, stirring, until lightly caramelised (CAUTION: boiling sugar is extremely hot. Handle very carefully.). Add the vinegar and bubble fiercely for a moment, stirring to make a thick syrup. Stir in the stock and let it bubble up again. Turn down the heat and simmer for 5 minutes. Stir in the reserved zest and juice and reheat.", "Remove the pan from the heat and whisk in the butter, a little at a time, to thicken the sauce.", "For the cavolo nero, heat a sauté pan and add the butter and 2 tablespoons of water. Once hot add the cavolo nero and cook for 2 minutes, until wilted.", "To serve, cut the duck into 8 pieces and place on a serving plate. Add the cavolo nero and pour over the sauce." ]

[ "6 ripe tomatoes, cut into chunks", "4 sprigs fresh thyme, leaves only", "3 garlic cloves, crushed", "1 baguette, cut into cubes", "125ml/4½fl oz extra virgin olive oil", "8 sardines, gutted and cleaned, butterflied and filleted (ask the fishmonger to do this for you)", "4 fresh mackerel, gutted and cleaned, cut into large pieces (ask the fishmonger to do this for you)", "2 bunches radishes, trimmed", "1 tsp cumin seeds", "2 tbsp honey", "1 small bunch fresh basil, leaves only, torn", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Place the tomatoes, thyme, garlic and baguette cubes into a roasting tray and drizzle over 75ml/2¾fl oz of the oil. Season, to taste, with salt and freshly ground black pepper. Transfer to the oven and roast until the baguette cubes are golden-brown around the edges. Remove the tray from the oven.", "Increase the oven temperature to its highest setting.", "Lightly grease a baking tray with a little oil and lay the sardines, mackerel and radishes onto it. Sprinkle over the cumin seeds and drizzle over the honey and 2 tablespoons of the remaining olive oil. Roast in the oven for 5-10 minutes, or until all of the fish is cooked through.", "Just before serving, sprinkle the basil over the tray of roasted tomatoes, bread, garlic and thyme. Crush the tomatoes lightly with the back of a fork.", "To serve, spoon the roasted tomato mixture onto serving plates and top each portion with some of the roasted sardines, mackerel pieces and radishes. Drizzle over the remaining olive oil." ]

[ "25g/1oz butter", "75g/3oz onion, finely chopped", "10g/½oz finely chopped picked tarragon", "25g/1oz clarified butter", "100g/3½oz lamb mince", "25g/1oz fresh white breadcrumbs", "100g/3½oz mixed wild mushrooms", "2.5kg/5lb 8oz leg of lamb, bone out", "6 large potatoes, thinly sliced", "4 onions, thinly sliced", "salt and freshly ground black pepper", "butter, for greasing", "450ml/16fl oz chicken stock" ]

[ "For the stuffed leg of lamb, preheat the oven to 200C/400F/Gas 6.", "To make the stuffing, heat a frying pan until medium-hot, add the butter and onions and fry until softened and very lightly browned, then add the tarragon and pour it all into a bowl and set aside.", "Return the frying pan to the heat, and when hot, add the clarified butter and the lamb mince and fry until light brown. Season with salt and black pepper then drain, discarding any excess fat.", "Tip the mince into the bowl with the onions and stir in the breadcrumbs.", "Return the frying pan to the heat once more, add the mushrooms and fry in the residual oil until just tender. Season with salt and pepper and add to the bowl.", "Mix everything in the bowl together, check the seasoning and leave to cool slightly.", "Open up the leg of lamb, season the inside with salt and pepper. Place the stuffing in the centre, then fold the lamb back over pressing down lightly to just seal together.", "Tie at regular intervals with kitchen string.", "Heat a large frying pan until hot, brown the lamb on each side and then remove from the pan.", "For the boulangère potatoes, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.", "Layer the potatoes and onions into a buttered ovenproof dish and pour over the stock.", "Place the lamb in the oven, directly on a rack near the top of the oven and place the dish of boulangère potatoes on the rack underneath to catch the lamb fat and juices as it cooks (alternatively place the lamb on a trivet over the potatoes). Cook for 15 minutes, then turn the oven down to 180C/350F/Gas 4 and cook for about 1-1¼ hours depending on how you like your lamb cooked.", "When the lamb is cooked, remove from the oven and place onto a plate to rest for 20-30 minutes, then remove the string.", "Keep the potatoes in a warm place covered with foil.", "To serve, using a round cutter, stamp out circles of boulangère potatoes and place in the centre of each serving plate.", "Carve the lamb and lay several slices just over the potatoes, then spoon any juices over the top." ]

[ "2 tbsp olive oil", "50g/1¾oz butter", "200g/7oz onion, finely sliced", "900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes", "salt and freshly ground black pepper", "2 vegetable stock cubes", "750ml/1¼ pint milk", "1 lime, juice only" ]

[ "Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.", "Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.", "Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.", "Transfer to a blender and pulse until smooth.", "Taste, and add more salt and pepper if required. Finish with a little lime juice." ]

[ "2 tbsp olive oil", "1 red onion, roughly chopped", "1 garlic clove, roughly chopped", "100g/3½oz chorizo, cut into chunks", "2-3 sprigs thyme", "50g/1¾oz black olives, stones removed", "8 cherry tomatoes", "salt and freshly ground black pepper", "1 large sea bass, head removed, scaled and gutted", "small bunch fresh thyme", "2 tbsp extra virgin olive oil" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.", "Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.", "Add the thyme, olives and tomatoes and stir to combine.", "Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.", "Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.", "Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.", "Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.", "To serve,take the cooking dish to the table." ]

[ "4kg/8lb 13oz pork loin with belly attached, all bones removed (ask your butcher to order and prepare the meat for you)", "4 onions, 2 finely sliced, 2 cut into quarters", "1 large bunch fresh sage, leaves roughly chopped", "1 Bramley apple, sliced", "2 lemons, zest only (the juice is used for apple sauce, below)", "100g/3½oz butter", "3 carrots, cut into large chunks", "2 garlic bulbs, cut in half horizontally", "750ml bottle white wine", "sea salt and freshly ground black pepper", "3 Bramley apples, peeled and roughly chopped", "2-4 tbsp caster sugar, to taste", "juice from the lemons (see above)", "25g/1oz butter", "pinch salt", "500g/1lb 2oz broccoli, preferably Tenderstem, stalks trimmed", "knob of butter" ]

[ "Preheat the oven to 220C/200C Fan/Gas 7.", "Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.", "Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper.", "Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals.", "Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure.", "Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender.", "Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed.", "Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt.", "Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven.", "Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve.", "Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter.", "To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce." ]

[ "vegetable oil, for deep fat frying", "400g/14oz chipping potatoes, peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long", "4 x 250g/9oz rump steaks", "salt and freshly ground black pepper.", "25g/1oz butter", "1 tbsp olive oil", "2 handfuls mixed salad leaves", "2 tbsp tarragon vinegar", "50ml/2floz white wine", "1 tsp white peppercorns", "1 small banana shallot, finely diced", "4 free-range egg yolks", "200g/7oz butter, melted", "salt and freshly ground black pepper", "¼ lemon, juice only", "2-3 tbsp tarragon, leaves only, chopped" ]

[ "Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.", "Simmer until the liquid has reduced by half.", "Remove the peppercorns, then pour the mixture into a medium heat-proof bowl.", "Add the egg yolks to the bowl and whisk well.", "Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour.", "Gradually add the melted butter, whisking constantly.", "Season with salt and freshly ground black pepper and add the chopped tarragon leaves.", "Turn off the heat and leave the bowl over the pan until ready to use.", "For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured.", "Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F.", "Season the steaks with salt and freshly ground black pepper.", "Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned.", "Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest.", "Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary.", "To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside." ]

[ "1 free-range egg yolk", "1 tsp English mustard", "2 tsp clear honey", "2 tbsp cider vinegar", "150ml/5fl oz vegetable oil", "1 banana shallot, finely chopped", "1 garlic clove, finely chopped", "2 tbsp finely chopped fresh flatleaf parsley leaves", "1 tbsp finely chopped fresh mint leaves", "1 tbsp finely chopped fresh basil leaves", "1 tbsp finely chopped fresh thyme leaves", "salt and freshly ground black pepper", "40g/1½oz butter, for greasing", "200g/7oz salmon fillet, cut lengthways into 8 thin slices", "1 shallot, finely sliced", "5 tbsp vermouth", "5 tbsp white wine", "150ml/5fl oz double cream", "75g/2½oz fresh sorrel leaves, de-veined, very finely sliced", "1 bag green salad leaves, to serve" ]

[ "For the house dressing, if making, whisk together the egg yolk, mustard, honey and cider vinegar in a bowl until well combined. Gradually add the vegetable oil in a thin stream, whisking continuously, until the mixture thickens to a creamy mayonnaise.", "Stir in the shallot, garlic and herbs, then season, to taste, with salt and freshly ground black pepper. Set aside.", "For the salmon and sorrel, preheat the grill to its highest setting.", "Grease an oven tray with butter, then season with salt and freshly ground black pepper. Lay the salmon slices on the tray, overlapping them slightly, then set aside.", "Heat a frying pan over a high heat. Add the shallot, vermouth and white wine and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the volume of liquid has reduced by half.", "Pour in the double cream and continue to simmer for 2-3 minutes, or until the volume of liquid has reduced slightly and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then remove from the heat and stir in the sorrel.", "Meanwhile, grill the salmon for 2-3 minutes, or until just cooked through.", "To serve, carefully pour a pool of the sorrel and vermouth sauce into the centre of two serving plates. Lay the grilled salmon slices on top. Serve the salad leaves alongside, drizzled with 50ml/2fl oz of the house dressing, if using." ]

[ "1.5kg/3lb 5oz salmon fillet", "1 lemon, sliced", "1 large bunch basil", "2 garlic cloves", "60g/2¼oz toasted pine nuts", "400g/14oz picked watercress", "400ml/14fl oz extra virgin olive oil", "2 red onions finely, sliced", "6 courgettes, thinly sliced lengthways", "2 tbsp olive oil", "salt and freshly ground black pepper", "1 large pain de compagne loaf (round loaf of rustic bread or sourdough)", "3 x 200g/7oz jars roasted piquillo red peppers, opened out" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the salmon in a deep-sided tray with the lemon slices, cover with water then place in the oven for 15-20 minutes, or until just cooked through.", "Remove and allow to cool slightly before flaking the fish into large pieces.", "To make a pesto, put the basil, garlic, pine nuts and two-thirds of the watercress into a food processor and blend until slightly chunky, then add the oil gradually until it forms a thick paste.", "Heat a griddle pan until very hot.", "Toss the courgettes with a tablespoon of olive oil and season with salt and black pepper. Place on the griddle in batches and cook for 1-2 minutes until just cooked through. Remove and set aside to cool.", "Take the loaf and cut off the top ¼ and set it aside.", "Scoop out all the bread from the inside of the loaf. (You can keep it for making breadcrumbs at a later date.)", "Spread some of the pesto into the bottom of the loaf.", "Place a quarter of the charred courgettes into the bottom of the loaf and press down lightly. Place a quarter of the remaining watercress on top and press down.", "Top with a quarter of the salmon, peppers, sliced onions and more pesto, then repeat the layers until the loaf is full to the brim, then place the lid back on top.", "Wrap very tightly in cling film and place in the fridge for at least one hour, but preferably overnight or even for up to three days.", "To serve, unwrap and cut into wedges." ]

[ "900g/2lb readymade all-butter puff pastry", "1.2kg/2lb 12oz whole salmon fillet", "300ml/7fl oz double cream", "5 tbsp chives, finely chopped", "500g/1lb 2oz spinach, blanched in boiling water for one minute, refreshed in cold water and squeezed dry", "1 free-range egg, beaten", "2 red onions, peeled and cut into wedges", "3 large carrots, peeled and cut into chunks", "3 large parsnips, peeled and cut into chunks", "3 tbsp olive oil", "2 shallots, peeled, finely sliced", "1 tbsp white wine vinegar", "4 tbsp white wine", "225g/8oz butter, cut into cubes", "salt and freshly ground black pepper", "4 tbsp chopped chives" ]

[ "Preheat the oven to 210C/425F/Gas7. Line a baking tray with silicone or baking parchment.", "For the salmon coulibiac, roll the pastry out to a thickness of 5mm and cut into two pieces about 40 x 25cm /16 x 10in. Place one piece onto the lined baking tray.", "Cut off 2/3 of the whole fillet (roughly 800g), place on top of the pastry on the tray in the centre then cover with half the blanched spinach.", "Roughly chop the remaining salmon (about 400g) and place into a food processor with the double cream and half the chives. Blend to a purée.", "Season with salt and plenty of freshly ground black pepper, then spread over the top of the spinach to cover completely.", "Finish with a scattering of chives and the rest of the spinach. Brush the pastry around the fish with a little of the beaten egg.", "Lay the second piece of pastry over the top, taking care not to stretch it and press down firmly around the edge of the salmon.", "Trim the edges with a sharp knife so there is only a little overlap around the edge. Brush the coulibiac all over with egg and season with salt and black pepper.", "Place onto a baking tray in the oven and bake for 40-45 minutes until the salmon is cooked through and the pastry golden-brown.", "For the roasted vegetables, place all the ingredients onto a roasting tray tossing the vegetables to coat with the olive oil. Season with salt and black pepper. Roast for 25-35 minutes until tender.", "For the beurre blanc, bring the finely sliced shallots, white wine vinegar and white wine to the boil in a saucepan. Reduce the heat until the mixture is simmering, then continue to simmer until only two tablespoons of liquid are left in the pan.", "Add one tablespoon of cold water and continue to simmer until only one tablespoon of liquid remains.", "Reduce the heat to low, then gradually whisk in the butter, 25g/1oz at a time, waiting until all of the butter has melted and incorporated into the mixture before adding more.", "Remove the mixture from the heat and strain it into a clean saucepan. Season, to taste, with salt and freshly ground black pepper, then stir in the chives. Set aside at room temperature until needed (do not refrigerate as the sauce will separate).", "To serve, carve the salmon into thick slices and place onto a plate.", "Pile the vegetables alongside and finish with a drizzle of beurre blanc." ]

[ "225g/8oz floury potatoes, peeled and cut into chunks", "40g/¾oz butter", "6 spring onions, thinly sliced", "3 tbsp chopped fresh flatleaf parsley", "1 lemon, zest and juice", "375g/13oz salmon fillets, diced into 1cm/½in pieces", "salt and freshly ground black pepper", "2 tbsp olive oil", "small handful watercress, to serve", "175g/6oz good-quality salmon fillet, skinned, finely diced", "1 lemon, juice only", "3 tbsp chopped fresh chives", "1 banana shallot, finely chopped", "2 handfuls watercress, leaves picked", "200ml/7floz rapeseed or light olive oil", "2 free-range egg yolks", "1 tsp white wine vinegar", "½ tsp English mustard powder", "1 tsp salt", "1 lemon, juice only" ]

[ "For the salmon fishcakes, boil the potatoes in a pan of boiling water for 12-18 minutes, or until tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Pass the potatoes through a potato ricer into a bowl, then set aside to cool slightly.", "Melt the butter in a frying pan and fry the spring onions for 2-3 minutes, or until just softened.", "Stir the spring onions, parsley, lemon zest and juice into the potatoes and stir until well combined.", "Season with plenty of salt and freshly ground black pepper, then add the salmon and carefully fold together.", "Divide the mixture into eight small fishcakes.", "Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side, or until cooked through and golden-brown on both sides.", "For the salmon tartare, place all of the ingredients into a bowl and stir until well combined.", "For the watercress mayonnaise, blanch the watercress in a pan of boiling water for one minute. Drain, refresh in iced water and then squeeze out the excess liquid.", "Blend the watercress and oil in a blender until smooth.", "Blend the egg yolks, vinegar, mustard, salt and lemon juice into a food processor until well combined. With the motor still running, slowly add the watercress oil until incorporated and the mixture has become mayonnaise. Season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the watercress onto serving plates and spread out into a circle. Spoon a layer of tartare on top, then some watercress and finally a fishcake." ]

[ "500g/1lb 2oz strong white bread flour, plus extra for dusting", "200g/7oz fine sea salt", "4 egg whites", "1 large celeriac, washed thoroughly", "100g/3½oz crème fraîche", "2 tbsp extra virgin olive oil", "freshly ground black pepper", "3 tbsp finely chopped fresh chives", "50g/1¾oz watercress, coarse stalks removed", "handful chive flowers (optional)" ]

[ "Mix the flour and salt together in a large bowl. Add the egg whites and 100-125ml/3½-4½fl oz water and stir well until the mixture comes together as a dough. Continue to stir or knead the mixture until you get a soft, smooth dough.", "Roll the dough into a ball, then flatten into a 2cm/¾in-thick disc. Wrap in cling film and chill in the fridge for 30 minutes.", "Preheat the oven to 180C/160C Fan/Gas 4.", "Roll the dough out onto a lightly floured work surface to a thickness of 1cm/½in. Tear a small strip from one edge and set aside.", "Place the celeriac in the middle of the pastry and wrap the pastry around it to completely cover. Gather the edges of the pastry together at the top of the celeriac and use the trimmed extra length of pastry to ‘tie’ them together.", "Place the wrapped celeriac on a baking tray and bake in the oven for 1-1½ hours, or until the pastry is hard and the celeriac tender. To check whether the celeriac is tender, insert a skewer into the centre of it.", "Meanwhile, whisk the crème fraîche and olive oil together in a bowl, then season, to taste, with freshly ground black pepper and stir in the chives. Chill in the fridge until needed.", "When the celeriac is tender, remove it from the oven and set aside to cool slightly. Once cool enough to handle, break off the pastry case.", "To serve, finely slice the celeriac and arrange the slices on a large serving platter. Drizzle over the dressing, then garnish with the watercress and chive flowers, if using." ]

[ "2 red chillies, finely sliced", "4 garlic cloves, finely sliced", "75g/2¾oz caster sugar", "5 tbsp rice wine vinegar", "2 medium free-range egg yolks", "½ tsp sea salt", "2 tsp rice wine vinegar", "4 tsp chilli-garlic sauce", "2 tsp yuzu juice", "200ml/7fl oz vegetable oil", "vegetable oil, for deep frying", "75g/2¾oz plain flour", "4 medium squid, cleaned, quills and beaks removed, sliced into 0.5cm/½in rings", "2 medium free-range eggs", "75g/2¾oz Japanese panko breadcrumbs", "salt and freshly ground black pepper", "4 spring onions, thinly sliced", "1 tbsp finely chopped fresh mint", "1 tbsp finely chopped coriander", "1 long red chilli, finely chopped", "1 lime, cut into wedges" ]

[ "For the chilli-garlic sauce, put all the ingredients in a small saucepan with two tablespoons water. Bring to the boil, then reduce the heat and simmer for a few minutes until the sugar is dissolved. Set aside to cool.", "For the yuzu mayonnaise, put the egg yolks, salt, vinegar, chilli-garlic sauce and yuzu in a food processor and blend. With the motor still running, gradually add in the vegetable oil until the mixture has thickened and resembles mayonnaise.", "For the squid, heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).", "Sprinkle the flour onto a plate and season with salt and pepper. Dredge the squid rings in the flour until completely coated, shaking off any excess.", "Beat the eggs in a bowl, then sprinkle the Japanese panko breadcrumbs onto a separate plate.", "Dip each floured squid ring first in the beaten egg, then dredge it in the panko breadcrumbs until completely coated.", "Carefully lower the coated squid rings, in batches, into the hot oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining coated squid rings. Season with salt.", "Place the squid onto a serving plate. Drizzle over the yuzu mayonnaise. Garnish with the spring onions, mint, coriander and fresh chilli and serve immediately. Place the lime wedges on the side." ]

[ "40g/1½oz butter, plus extra for greasing", "40g/1½oz plain flour, plus extra for dusting", "350ml/12fl oz milk", "225g/8oz cheddar cheese, grated", "1tsp Dijon mustard", "3 free-range eggs, separated", "4 scallops, removed from their shells, roe removed and cleaned", "250ml/9fl oz double cream", "30g/1oz butter", "2 shallots, roughly chopped", "1 carrot, roughly chopped", "4 sprigs fresh thyme", "1 cooked lobster, meat removed, shells chopped and reserved", "12 cooked langoustines, shell removed and chopped", "¼ tsp cayenne pepper", "1 tbsp tomato purée", "75ml/2½fl oz white wine", "300ml/10fl oz chicken stock", "75ml/2½fl oz double cream", "salt and freshly ground black pepper", "400g/14oz clams, or cockles, cleaned (discard any that remain open after rinsing)", "400g/14oz mussels, cleaned, beards removed (discard any that remain open after rinsing)", "100ml/3½fl oz white wine", "8 baby turnips, trimmed, halved top to bottom", "12 baby carrots, trimmed", "8 asparagus spears, trimmed", "15g/½oz butter", "3 tbsp fresh chervil, to garnish" ]

[ "For the soufflés, preheat the oven to 180C/160C Fan/Gas 4.", "Rub the inside of four ramekins with butter, then dust with flour and place in a high-sided oven tray.", "Melt the butter in a large saucepan set over a medium heat, then add the flour and mix well.", "Cook over low heat for 2-3 minutes, stirring with a wooden spoon. Gradually whisk in the milk, a little at a time, stirring constantly to avoid any lumps forming. Continue until all the milk has been used, then reduce the heat to very low and cook for a further 2-3 minutes. Add 125g/4½oz of the cheese and mustard, then beat the egg yolks into the mixture and season with salt and pepper.", "In a clean, dry bowl, whisk the egg whites until they hold firm peaks when the whisk is removed from the bowl, then fold them into the soufflé mixture.", "Divide half the mixture among the soufflé dishes and drop a whole scallop in each, then add the rest of the mix. Pour enough hot water into the oven tray to reach halfway up the sides of the dishes. Bake the soufflés for 15-20 minutes, or until they are risen and evenly browned.", "Remove the dishes from the tin and set aside for a few minutes. Run a knife around the edges of the soufflés and turn them out onto individual ovenproof dishes.", "Preheat the grill to medium-high. Coat the tops of the soufflés with the cream, then scatter over the remaining cheese and place under the grill until the tops are golden-brown.", "For the shellfish sauce, heat a large frying pan, add 15g/½oz of butter, the shallots, carrot and thyme and cook for 2-3 minutes, or until just softened but not coloured.", "Add the lobster and langoustine shells, cayenne pepper and tomato purée and cook for one minute.", "Add the white wine and flambé the liquid by slowly tilting the pan towards the gas flame to set alight, or lighting it with a match. Let the flames flare up then die down. (CAUTION: keep your face and hair away from the flames. Do not leave unattended.)", "Add the chicken stock, bring to the boil, then reduce the heat and simmer for 5-8 minutes. Blend in a food processor to a purée. Press the mixture through a fine sieve into a saucepan, whisk in the cream and season to taste with salt and pepper.", "For the clams and mussels, heat a large, lidded saucepan and add the clams, mussels and white wine. Put the lid on and cook for 2-3 minutes, or until all of the clams and mussels have opened. (Discard any clams or mussels that do not open fully.)", "For the vegetables, cook the turnips and carrots in a pan of boiling water for 2 minutes, then add the asparagus, and boil for a minute. Drain and pat dry. Heat a frying pan until hot, add the butter and fry the vegetables for 1-2 minutes, or until pale golden-brown.", "Heat a frying pan until hot, add the butter and fry the vegetables for 1-2 minutes, or until pale golden-brown.", "Heat another frying pan, add 15g/½oz of butter and fry the lobster meat and langoustine meat for about 1-2 minutes on each side.", "To serve, place a soufflé on each serving plate. Garnish with the cooked shellfish, baby vegetables, sauce and chervil." ]

[ "75g/2¾oz unsalted butter", "25g/1oz caster sugar", "2 pears, peeled and sliced into wedges", "100ml/3½fl oz olive oil", "2 field mushrooms, trimmed", "2 thick slices black pudding", "100g/3½oz unsalted butter", "6 scallops, removed from their shell, roe removed", "1 head frisée lettuce, yellow leaves removed", "1 orange, juice and zest only", "3 tbsp olive oil", "2 tbsp sherry vinegar", "100ml/3½fl oz veal jus or beef gravy" ]

[ "For the caramelised pears, heat a frying pan and add the butter. Once melted, add the sugar and pear wedges. Cook until caramelised, this should take about 3-4 minutes. Transfer to a warm plate and wash the pan.", "For the black pudding, mushroom and scallops, put the pan over a high heat and add half the olive oil. Add the mushrooms and cook for 2-4 minutes. Add the remaining oil and the black pudding. Cook on each side until golden-brown and crisp. Transfer the mushrooms and black pudding to a warm plate and wipe the pan clean.", "Heat the butter in the pan, once hot add the scallops and cook on each side for 1-2 minutes (depending on the size of the scallops).", "For the salad, put the frisée lettuce in a salad bowl. Put the remaining salad ingredients in a small bowl and whisk. Just before serving pour the dressing over the salad leaves and mix.", "To serve, place the mushrooms in the centre of the plates and top with the black pudding, scallops and salad. Place the pear around the plates and pour the jus on top." ]

[ "200g/7oz caster sugar", "2 lemons, sliced", "2 tsp white wine vinegar", "2 large free-range egg yolks", "pinch salt", "125g/4½oz butter, melted", "1 bunch asparagus, trimmed", "2 tbsp olive oil", "salt and freshly ground black pepper", "25g/1oz butter", "4 tbsp olive oil", "4 sea bass fillets" ]

[ "For the confit lemon hollandaise sauce, put the caster sugar and 200ml/7fl oz water in a saucepan and bring to the boil. Add the sliced lemons to the syrup and cook on a low heat for about 20 minutes, or until the syrup is glossy and translucent. Leave to cool in the pan.", "In a non-reactive pan, heat two tablespoons of the lemon syrup and the white wine vinegar until just boiling Any remaining lemon syrup can be set aside and used for cocktails or other recipes.", "Place the egg yolks and a pinch of salt in a food processor. Set the motor to run slowly, then gradually add the hot lemon and vinegar mixture to the egg yolks in a thin stream, until it has all been incorporated into the egg yolks.", "With the motor still running, gradually add the melted butter to the mixture in a thin stream, until completely incorporated. Season, to taste, with salt and freshly ground black pepper. Set aside.", "For the griddled asparagus, bring a pan of salted water to the boil, add the asparagus spears and cook for 1-2 minutes.", "Drain, return the asparagus spears to the pan (off the heat) and drizzle with olive oil. Shake the pan to coat the asparagus spears, then season, to taste, with salt and freshly ground black pepper.", "Heat a griddle pan over a medium to high heat. When the pan is smoking, add the seasoned, blanched asparagus and griddle for 3-4 minutes, or until tender. Meanwhile, return the pan to the heat and melt the butter. When the butter is foaming, add the griddled asparagus and shake the pan to coat the asparagus spears in the butter.", "For the pan-fried seabass, heat a large frying pan and add the oil. Once hot, add the fish fillets and cook on both sides for 1-2 minutes.", "To serve, drizzle a spoonful of sauce on each plate in a circle and place the asparagus on top and the fish on top of that. Drizzle a little more sauce around the plate." ]

[ "1 onion, roughly chopped", "6 garlic cloves, crushed", "125ml/4fl oz extra virgin olive oil", "1 head fennel, roughly chopped", "1 tsp fennel seeds", "4 star anise", "300ml/10fl oz white wine", "2 x 400g tins tomatoes", "200g/7oz brown crabmeat, puréed in a food processor until very smooth", "1 small sourdough loaf, cut into small cubes", "1 x 750g/1lb10z cooked small lobster, meat extracted and cut into pieces", "3 x 75g/2¾oz pollock fillets, skin left on", "1 x 350g/12oz whole mackerel, cut into large chunks", "12 raw tiger prawns, shells left on", "1kg/2lb 4oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped)", "freshly ground black pepper", "basil, to garnish", "crusty bread, to serve" ]

[ "Preheat the oven to its highest setting.", "Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened.", "Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes.", "Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread.", "Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned.", "Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed).", "To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread." ]

[ "2 tbsp vegetable oil", "10cm/4in piece fresh root ginger, peeled, finely chopped", "3 garlic cloves, chopped", "3 red birds’-eye chillies, finely chopped", "4 spring onions, root trimmed, green and white parts roughly chopped", "150ml/5fl oz tomato ketchup", "75ml/2¾fl oz sweet chilli sauce", "75ml/2¾fl oz hoisin sauce", "1 tbsp fish sauce", "2 tbsp soy sauce", "1 tbsp caster sugar (optional)", "200g/7oz fine egg noodles", "1 x 1kg/2lb 4oz whole cooked crab, dead man’s fingers removed, crabmeat chopped", "2 tbsp roughly chopped fresh mint leaves", "2 tbsp roughly chopped fresh coriander" ]

[ "Heat the oil in a wok over a high heat until smoking.", "Add the ginger, garlic and chillies and stir-fry for 1-2 minutes.", "Add the chopped green parts of the spring onions and stir-fry for another 1-2 minutes.", "Add the tomato ketchup, sweet chilli, hoisin, fish and soy sauces and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes. Season, to taste, with the caster sugar, if necessary.", "Meanwhile, cook the noodles according to the packet instructions, then drain well.", "Remove 3 ladlefuls of the sauce from the wok and set aside.", "Add the crabmeat to the wok containing the simmering sauce and stir to coat thoroughly, then continue to simmer for 4-5 minutes, or until warmed through. Divide the crab and the sauce among the serving bowls.", "Return the reserved sauce to the wok, stir in the drained noodles, the white parts of the spring onions, and all of the mint and coriander, then cook until warmed through. Serve the noodles in bowls alongside the crab." ]

[ "2 tbsp vegetable oil", "500g/1lb 2oz middle-cut fillet of beef", "110g/3½oz butter", "2 shallots, finely chopped", "2 sprigs fresh thyme, leaves picked", "150ml/5fl oz madeira", "150ml/9fl oz red wine", "250ml/9fl oz beef or veal stock", "20 button onions, peeled", "300g/11oz mixed wild mushrooms, cleaned", "2 tbsp roughly chopped fresh chervil", "1 bulb smoked garlic", "1 tbsp olive oil", "900g/2lb floury potatoes, peeled, roughly chopped", "3 tbsp olive oil", "350ml/13fl oz double cream" ]

[ "For the beef, preheat the oven to 60C/140F/Gas ¼.", "Heat one tablespoon of the vegetable oil in a frying pan. Add the beef and fry for 1-2 minutes, turning regularly, or until browned all over. Remove the beef from the pan and set aside to cool.", "Wrap the fillet in heatproof clingfilm (see Top recipe tip) and roast in the oven for 30 minutes.", "Use a meat thermometer to check the core temperature of the beef, it should be 57-59C /135-138F for medium-rare.", "Remove the beef from the oven and heat a frying pan until hot.", "Add the remaining oil and a knob of butter to the pan and fry the beef in the pan for no more than 30 seconds on each side.", "Meanwhile, heat a saucepan until hot, add a knob of butter, the shallots and thyme and sweat for a 2-3 minutes, or until just softened. Add the madeira and cook until the volume of the liquid has reduced by half.", "Add the red wine and continue to cook until the volume of the liquid has reduced by reduce by two-thirds, then add the stock and bring to the boil.", "Continue to cook until the volume of the liquid has reduced by reduce by two-thirds, then add a knob of butter, salt and freshly ground black pepper.", "Heat a frying pan until hot, add the remaining butter and the button onions and fry for 2-3 minutes, or until golden and just tender. Add the mushrooms and fry for another 2-3 minutes. Season with salt and freshly ground black pepper, then stir in the chervil.", "Meanwhile, for the mash, preheat the oven to 180C/350F/Gas 4.", "Cut the top and bottom off of the smoked garlic and place on a roasting tray. Drizzle with the olive oil and roast in the oven for 20-25 minutes, or until softened.", "Meanwhile, cook the potatoes in boiling salted water for 15-18 minutes, or until tender. Drain and return to the pan over the heat to drive off any excess moisture.", "Remove the garlic from the oven and squeeze the flesh into the potatoes.", "Mash the potatoes, then return the pan to the heat and add the olive oil, cream and milk. Beat the mixture until smooth. Season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the mushrooms onto serving plates. Carve the beef into thick slices and place onto the plates. Spoon the mash alongside then finish with a drizzle of madeira jus." ]

[ "1.8kg/3lb 15oz pork belly, skin scored with a sharp knife", "12 sage leaves", "1 lemon, zest only", "salt flakes and freshly ground black pepper", "500g/1lb 2oz Bramley apples, peeled, cored, chopped", "30g/1oz butter", "2 tbsp water", "2 tbsp cider", "30g/1oz soft dark brown sugar, or to taste", "300g/11oz King Edward potatoes, peeled and cut into chunks", "50g/2oz butter", "110ml/4fl oz double cream", "salt and freshly ground black pepper" ]

[ "For the slow-roasted pork belly, preheat the oven to 200C/400F/Gas 6.", "Rub the sage leaves and lemon zest all over the pork. Season with sea salt flakes and freshly ground black pepper.", "Place the pork skin-side up on a wire rack that fits over an empty roasting tin, and roast for one hour.", "Reduce the oven temperature to 180C/350F/Gas 4 and roast for a further two hours.", "For the cider and apple sauce, heat the apples, butter, water and cider in a coveredl saucepan for 4-5 minutes, or until the apples are soft enough to beat to a purée. Stir in soft dark brown sugar to taste. Keep warm.", "For the creamy mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender.", "Drain the potatoes, then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth.", "Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.", "Slice the pork and serve with the mash and apple sauce." ]

[ "3.5kg/7lb 9oz boned shoulder of pork", "olive oil", "2 tbsp sea salt", "2 sprigs thyme, leaves picked", "50g/1¾oz duck fat", "10 King Edward potatoes, peeled and cut into 2 or 3 pieces", "4 Bramley apples, peeled and roughly chopped", "50g/1¾oz butter", "2-4 tbsp caster sugar, to taste", "1 hispi cabbage, thickly sliced", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 150C/300F/Gas 2.", "Using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt and thyme.", "Place a deep-sided roasting tin on the bottom shelf of the oven then place the pork directly on a rack set just above and roast for five hours.", "Increase the oven temperature to 210C/425F/Gas 7.", "Meanwhile, remove the tin from under the pork (containing all the pork juices). Add the duck fat and return to the oven for five minutes, or until hot.", "Place the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil, then simmer for a minute. Drain into a colander and shake around a little to rough up the edges.", "Remove the tin from the oven and place over a high heat. Add the potatoes to the tin and turn them until coated in the fat. Return the tin to the oven and roast for 40-45 minutes.", "While the potatoes are roasting, place the apple into a saucepan with three tablespoons of water, half the butter and two tablespoons of sugar. Cover and place over a medium heat and cook until soft and fluffy, stirring occasionally. Taste and add more sugar if desired.", "Heat a frying pan until hot, add the last of the butter, the cabbage and a splash of water. Cook for a couple of minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper.", "To serve, carve the pork into thick slices and place onto plates. Spoon the potatoes alongside with a large dollop of apple sauce and cabbage." ]

[ "vegetable oil, for greasing", "1 cucumber, peeled and cut into long strips using a vegetable peeler", "115g/4oz ricotta cheese", "1 egg yolk, beaten", "125g/4½oz salmon fillet, skinned and cut into small pieces", "50g/1¾oz smoked salmon, cut into small pieces", "2 tsp chopped fresh dill", "½ lemon, juice only", "20g/¾oz baby spinach leaves", "20g/¾oz frisée lettuce, central leaves removed", "20g/¾oz French dressing", "30g/1oz honey", "30ml/1fl oz white balsamic vinegar", "500ml/18fl oz vegetable oil", "5g finely chopped shallot", "½ garlic clove, finely sliced", "1 tsp chopped fresh basil", "1 tsp chopped fresh thyme leaves", "1 tsp chopped chives", "1 tsp chopped fresh parsley", "dash herb oil (optional)" ]

[ "Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two ramekins with cling film.", "Lightly oil the strips of cucumber. Line the ramekins with the cucumber leaving an overhang at the sides (this will be folded over to cover the top later).", "Mix together the ricotta cheese, egg yolk, salmon and smoked salmon, dill and lemon juice. Use this to fill the ramekins and smooth the tops.", "Fold over the cucumber and cling film to seal and place in the fridge for at least an hour.", "Put the ramekins in a deep ovenproof dish. Add enough boiling water to come half way up the sides of the ramekins. Cook for 15-20 minutes, then set aside to cool.", "For the salad, put the spinach and frisée in a large bowl.", "Combine all the other ingredients in a blender until smooth. Just before serving, toss the salad leaves in the some of the dressing. (Any leftover dressing can be kept in the fridge for a few days.)", "To serve, turn out the timbale onto plates and serve the dressed salad alongside. Dress the plate with the herb oil, if using." ]

[ "50ml/2fl oz white wine vinegar", "6 peppercorns", "1 bay leaf", "1 sprig tarragon", "2 egg yolks", "110g/4oz clarified butter, warmed", "1 lemon, juice only", "1 tbsp wholegrain mustard", "pinch cayenne pepper", "1kg/2lb 4oz cooked potato, slightly mashed", "400g/14oz cooked salmon fillet", "150g/5½oz smoked salmon, torn into pieces", "150g/5½oz crème fraiche", "2 tbsp chopped dill", "75g/2½oz unsalted butter", "salt, to taste", "1 tbsp white wine vinegar", "4 free-range eggs" ]

[ "For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.", "Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).", "For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter.", "To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.", "For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.", "To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks." ]

[ "1 tsp rapeseed oil, for greasing", "1 large cucumber, peeled and very finely sliced", "400g/14oz smoked salmon fillet (unsliced), chopped", "1 lemon, juice only, plus extra lemon wedges to serve", "200g/7oz full-fat cream cheese", "450ml/16fl oz double cream", "300g/10½oz cooked tiger prawns, shells removed, de-veined, plus 6 extra tiger prawns, shells left on", "50g/1¾oz watercress leaves", "Melba toast, cut into quarters, to serve", "sea salt and freshly ground black pepper" ]

[ "Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around.", "Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside.", "Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine.", "With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired.", "Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve.", "To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast." ]

[ "150g/5½oz demerara sugar", "200g/7oz rice", "75g/2½oz Earl Grey tea leaves", "3 duck breasts", "salt and pepper", "50g/1¾oz butter", "300g/10½oz new potatoes, boiled until cooked, drained", "2 oranges, 1 segmented", "2 tbsp caster sugar", "2 tbsp sherry vinegar", "200ml/7fl oz dark chicken stock", "50g/1¾oz butter" ]

[ "Mix the demerara sugar, rice and tea together.", "Cover the bottom of a large frying pan with aluminium foil and spread the tea mixture over. Cover with more foil and lay the duck breasts on top. Season with salt and pepper, cover the pan with foil (or a tight fitting lid) and cook for 10 minutes.", "Meanwhile to make the bigarade sauce, squeeze the juice from the whole orange and julienne the zest.", "In a large pan, melt the sugar until a golden-brown caramel forms. Add the orange juice, zest, vinegar and stock. Stir to break up any lumps of caramel and then simmer until the volume of liquid has reduced by half. Add half the butter and the orange segments. Season to taste with salt and pepper and warm through the orange segments.", "Fry the potatoes in melted butter until hot and golden-brown.", "To serve, divide the potatoes between serving plates, slice the duck breasts and lay alongside. Spoon over the sauce." ]

[ "1 tsp ground Sichuan peppercorns", "1 tbsp ground coriander", "1 tbsp ground cumin", "1 tbsp sweet smoked paprika", "1 tsp sea salt", "3 tbsp olive oil", "4 large potatoes, scrubbed and cut into wedges", "12 large, meaty, free-range chicken wings", "6 tbsp extra virgin olive oil", "6 garlic cloves, finely sliced", "2 tsp hot smoked sweet paprika", "2 tbsp sherry vinegar", "3 tbsp olive oil", "150g/5oz padron peppers", "sea salt and freshly ground black pepper" ]

[ "For spiced potato wedges, preheat the oven to 200C/400F/Gas 6.", "Mix the spices and salt together in a bowl with the olive oil, then add the potatoes and toss well to coat thoroughly.", "Tip out onto a flat oven tray and roast for 30 minutes, turning half way through, until the wedges are golden-brown, crunchy around the edges but tender when pierced with a knife.", "For the wings, preheat the oven to 220C/425F/Gas 7.", "Place the wings onto a roasting tray in the oven and roast for 15-20 minutes, or until golden-brown and cooked through.", "Meanwhile, make the dressing. Heat a frying pan until hot, add the extra virgin olive oil and garlic and cook for a couple of minutes over a gentle heat – you don’t want to burn the garlic. Add the smoked paprika and sherry vinegar.", "Heat a clean frying pan until hot, add the olive oil and padron peppers and then fry for 2-3 minutes, or until the peppers are charred. Add some salt.", "Pile the peppers into a serving bowl and top with some more sea salt.", "To serve, put the wings onto a serving bowl and drizzle with some of the warm garlic and chilli dressing. Serve with the wedges and peppers." ]

[ "150g/5½oz stale sourdough bread, roughly chopped", "1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve", "75g/2½oz plain flour", "3 free-range eggs, lightly beaten", "20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists)", "vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying", "300g/10½oz frozen peas, defrosted", "3 tbsp roughly chopped fresh mint leaves", "2 green chillies, de-seeded and roughly chopped", "2 limes, juice only", "100g/3½oz crème fraîche", "salt and freshly ground black pepper" ]

[ "For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor.", "Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.", "In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed.", "For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed.", "Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks.", "To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside." ]

[ "400ml/14fl oz buttermilk", "1 tsp salt", "1 whole chicken, jointed, then cut into 10 portions", "125g/4½oz plain flour", "1 unwaxed lemon, finely grated zest only", "1½ tsp smoked hot paprika", "1½ tsp English mustard powder", "1½ tsp celery salt", "1½ tsp dried thyme", "1½ tsp dried oregano", "2 tsp cracked black peppercorns", "vegetable oil, for shallow frying", "90g/3¼oz caster sugar", "300g/10½oz tomatoes, finely chopped", "2 red chillies, finely chopped", "300g/10½oz tinned sweetcorn, drained and rinsed", "2 tbsp red wine vinegar", "1 lime, juice only", "2 tbsp roughly chopped fresh flatleaf parsley leaves", "salt and freshly ground black pepper" ]

[ "Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.", "When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6.", "Mix the flour, lemon zest and all of the spices in a bowl until well combined.", "Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated.", "Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over.", "Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm.", "Cook the remaining batch of chicken pieces in the same way.", "Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan.", "Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened.", "Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper.", "To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside." ]

[ "1 x 4-6kg/8¾-13¼lb raw ham, bone in, soaked overnight in cold water if necessary (check with your butcher)", "2 onions, peeled, thickly sliced", "1 carrot, peeled, roughly chopped", "2 bay leaves", "10 black peppercorns", "600g/1¼lb floury potatoes such as Maris Piper, peeled and cut into large chunks", "8 spring onions, trimmed", "350g/12oz runner beans, trimmed and cut in half", "300g/12oz fresh peas", "small handful fresh mint leaves, torn in half", "small handful fresh flatleaf parsley leaves, torn in half", "1 free-range egg, lightly beaten", "1kg/2¼lb spelt flour, plus extra for dusting", "2 tsp caster sugar", "2 tsp salt", "2 x 7g sachets of fast-action dried yeast", "700ml/1¼ pints water" ]

[ "Place the ham into a lidded saucepan large enough to fit it comfortably. Add the onions, carrot, bay leaves and peppercorns, then cover with cold water. Bring to the boil, skimming off any scum that rises to the top of the water using a slotted spoon, then reduce the heat until the water is simmering, cover the pan with a lid and simmer for about 20 minutes per 500g/1lb 2oz (about 3-4 hours in total, depending on size of the ham).", "To check the ham is cooked, insert a skewer into its centre, then run it against the inside of your wrist. If the skewer feels piping hot, the ham is cooked. When cooked, remove the pan from the heat and allow the ham to cool completely in its cooking liquid.", "For the spelt bread, put the flour, sugar and salt into a large bowl or a food mixer fitted with a dough hook. Pour 200ml/7fl oz of the water into a jug and sprinkle over the yeast, mixing to combine. Gradually add the yeasted water to the dry ingredients, mixing continuously, until all of the yeasted water has been incorporated. Add another 500ml/18fl oz water and mix until the mixture comes together as a dough.", "Turn the dough out onto a lightly floured work surface and knead well for 5-10 minutes, or until smooth and elastic. Place the dough in a large bowl, cover with cling film and set aside in a warm room until it has doubled in size (about 2 hours).", "When the ham has cooled, preheat the oven to 180C/160C Fan/Gas 4. Remove the ham from the cooking liquid. Carefully peel off the ham skin and discard. Strain the cooking liquid (stock) through a fine sieve into a clean pan, discarding the vegetables.", "Place the potatoes, spring onions, beans, peas, mint and parsley in a large ovenproof casserole big enough to fit the ham. Pour over 1.25 litres/2¼ pints of the strained stock, then place the ham on top with the bone resting against the lip of the casserole. Brush the outside lip of the casserole with the beaten egg.", "Turn the proved dough out onto a lightly floured work surface, then stretch it into a shape large enough to cover the casserole and ham with a little overhang. Carefully cover the casserole and ham with the dough, pinching the edges all the way round to seal it against the casserole. Leave the dough loose around the ham bone so that steam can escape.", "Bake the casserole in the oven for an hour, or until the spelt crust is golden-brown and sounds hollow when tapped lightly. Remove the casserole from the oven and set aside to cool for 15 minutes, then bring it to the table. Break the bread crust, lift out the ham and carve at the table, serving the ham with the bread crust and the casserole vegetables." ]

[ "1 large bunch fresh coriander, roughly chopped", "1 large bunch fresh mint, leaves roughly chopped", "1 lemon, juice only", "1 tsp ground coriander", "1 tsp ground cumin", "½ tsp sumac", "1 tbsp za’atar", "50ml/1¾fl oz extra virgin olive oil", "450g/1lb pork tenderloin, trimmed of sinew and cut into thick slices", "1 pomegranate, seeds removed", "3 ripe tomatoes, chopped", "8 spring onions, trimmed, roughly chopped", "1 large bunch fresh flatleaf parsley, leaves roughly chopped", "1 tbsp za’atar", "125g/4½oz bulgur wheat, soaked in cold water for 2 hours, then drained", "2 lemons, juice only", "2 tbsp pomegranate molasses", "2 tbsp honey", "100ml/3½fl oz extra virgin olive oil", "50g/2oz flaked toasted almonds, to serve", "sea salt and freshly ground black pepper" ]

[ "For the marinade, mix together all the herbs, spices and oil in a bowl. Add the pork slices and stir to coat them in the marinade, then set aside in the fridge for half an hour.", "For the tabbouleh, mix the pomegranate seeds, tomatoes, spring onions, parsley, za’atar, and bulgur wheat in a large bowl until well combined.", "Mix together the lemon juice, pomegranate molasses, honey and half of the olive oil in a separate bowl. Season, to taste, with salt and freshly ground black pepper.", "Combine the two mixtures and season again if necessary, then stir in the flaked almonds. Set aside.", "Heat the remaining olive oil in a frying pan over a medium heat. Add the pork slices, in batches, for 2-3 minutes, or until golden-brown on both sides and cooked through.", "To serve, transfer all of the frying pan contents, including the oil, to a serving platter. Serve the tabbouleh in a large bowl alongside." ]

[ "500g/1lb 2oz salt cod, soaked overnight and rinsed thoroughly several times in fresh changes of water", "500ml/17½fl oz full-fat milk", "2 fresh bay leaves", "400g/14oz floury potatoes, peeled, cut into chunks", "freshly ground black pepper", "2 tbsp chopped fresh flatleaf parsley", "50g/2oz plain flour", "110g/4oz breadcrumbs", "2 free-range eggs, beaten", "2 tbsp olive oil", "4 tbsp olive oil", "300g/10oz baby squid, cleaned", "175g/6oz cooked brown shrimps", "1 tbsp white wine vinegar", "1 lime, zest and juice", "3 tbsp chopped fresh dill" ]

[ "For the salt cod and potato cakes, place the cod into a saucepan with the milk and bay leaves. Bring to the boil over a medium heat.", "Reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the fish is just cooked through. Drain the fish and flake it into a bowl, removing any skin or bones.", "Meanwhile, place the potatoes into a pan of salted water, bring to the boil and simmer for 15-18 minutes, or until tender.", "Drain the potatoes, return to the pan and return to the heat to drive off any excess moisture.", "Pass the potatoes through a potato ricer or mash well until smooth.", "Add the mashed potato to the flaked salt cod, season, to taste, with freshly ground black pepper and stir in the flatleaf parsley.", "Stir the mixture until well combined, then shape the mixture into 12 small cylinders using your hands.", "Sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in bowl. Dredge each cylinder first in the flour, then dip into the beaten egg and then roll it the breadcrumbs, shaking off any excess.", "Heat the olive oil a non-reactive frying pan and fry the croquettes for 4-5 minutes, or until golden-brown on the outside and hot throughout. Keep warm.", "For the squid and brown shrimps, heat one tablespoon of the oil in a frying pan and fry the squid for 1-2 minutes, or until just cooked, then remove from the pan and set aside. Roughly chop three-quarters of the squid body and set aside the remaining squid and tentacles.", "Add the brown shrimps to the pan the shrimps were cooked in and cook for 1-2 minutes to heat through. Add the vinegar, lime juice and the remaining olive oil and fry until heated through.", "Add the lime zest, dill and cooked chopped squid and stir until well combined, then season, to taste, with salt and freshly ground black pepper.", "To serve, place 3 croquettes into the centre of each plate and spoon over the squid and brown shrimps." ]

[ "100g/3½oz icing sugar", "100g/3½oz ground almonds", "100g/3½oz caster sugar", "2 free-range egg whites", "150g/5oz good-quality plain chocolate (minimum 70% cocoa solids), broken into pieces", "40g/1½oz butter, melted", "4 free-range eggs, separated", "50g/2oz caster sugar", "150ml/5fl oz good-quality red wine, ideally St Emilion or Merlot" ]

[ "For the macarons, preheat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with silicone paper and draw 12 well-spaced circles, each 4.5cm/1¾in in diameter, onto each sheet of paper. Turn the silicone paper over but make sure that you can still see the circular templates.", "Blend the icing sugar and ground almonds to a fine powder in a food processor, scraping the mixture from the sides of the bowl halfway through. Set aside.", "Dissolve the caster sugar in 50ml/2fl oz water in a saucepan, then bring the mixture to the boil. Continue to boil until the mixture reaches 110C on a sugar thermometer. (Caution: do not leave the pan unattended.)", "Meanwhile, whisk the egg whites in a large bowl using an electric whisk set to a high speed, until soft peaks form when the whisk is removed.", "Gradually add the sugar syrup to the egg whites in a thin stream, whisking continuously for at least 2 minutes, until the egg-white mixture is smooth and glossy and has cooled slightly.", "Transfer half of the meringue to a clean bowl, then sieve the ground almond mixture over it and whisk together to form a thick paste. Gently fold in the remaining meringue – you will end up with a smooth mixture that will be easy to pipe.", "Spoon the macaron mixture into a piping bag fitted with a 7mm plain nozzle. Secure the silicone paper to the baking trays by piping a dab of the macaron mixture into each corner.", "Pipe dollops of the mixture onto the silicone paper, using the templates - aim to just fill each circle. While piping, hold the bag upright and press down lightly to fill the circle with just enough macaron mixture, then quickly whip away the nozzle so that the macaron mixture settles to create a smooth surface. If the mixture doesn't settle of its own accord, use a wet finger to gently press down any peaks.", "Set the macarons aside for at least 30 minutes, until the circles have spread slightly and settled.", "Bake the macarons in the oven for 20-25 minutes, or until the shells have a crust on them and have risen slightly. Remove from the oven and set aside to cool on the baking sheet.", "For the chocolate mousse, suspend a heatproof bowl over a pan of barely simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate and butter and stir together until melted. Remove the bowl from the heat and set aside.", "Suspend a separate heatproof bowl over the pan of water and whisk the egg yolks and sugar together until pale and thick. Remove the pan from the heat, keeping the bowl inside it.", "Whisk the egg whites in a large bowl using an electric whisk set to a high speed, until soft peaks form when the whisk is removed.", "Half-fill 2 large wine glasses or glass dessert bowls with a few macaron shells (crumble them if necessary). Drizzle a little red wine over each.", "Whisk the warm chocolate mixture into the egg yolk and sugar mixture until well combined, then lift the bowl from the saucepan and gently fold in the egg whites, a spoonful at a time, until they are totally incorporated into the mousse mixture.", "Fill the wine glasses with the mousse mixture and top each with one more macaron shell. Chill in the fridge for 2 hours, until set - or until ready to serve." ]

[ "8 clementines", "175g/6oz butter, softened, plus extra for greasing", "175g/6oz golden caster sugar", "3 medium free-range eggs", "125g/4½oz self-raising flour", "50g/1¾oz cocoa powder", "1 tsp baking powder", "pinch salt", "75g/2¾oz caster sugar", "½ vanilla pod, split in half lengthways and seeds scraped out", "50ml/2fl oz orange liqueur", "100ml/3½fl oz orange juice", "1 clementine, juice only", "40g/1½oz butter", "200g/7oz crème fraîche" ]

[ "For the sponge, butter a 1.2 litre/2 pint heatproof bowl.", "Carefully cut the skin off the clementines and cut the flesh into thick slices.", "Lay the clementine slices in the buttered bowl – with one in the centre then five around it, repeating all the way up the side of the bowl.", "Place the butter, sugar, eggs, flour, cocoa, baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl.", "Lay a sheet of greaseproof paper onto a sheet of foil, then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top.", "Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water.", "Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil, then reduce the heat and simmer for 1½-2 hours.", "For the sauce, heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel.", "Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes, or until it all comes together into a thin sauce.", "Add the butter and swirl to combine and thicken.", "To serve, lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.", "Place a plate on top and turn over, tipping the pudding onto the plate.", "Pour the sauce over the top, spoon some crème fraîche over and then dig in!" ]

[ "2 whole plaice, filleted, bones reserved", "salt and freshly ground black pepper", "4 cocktail sticks, soaked in water", "1 head of broccoli, florets removed", "12 spears of asparagus, trimmed", "100g/3½oz unsalted butter", "2 shallots, finely chopped", "1 garlic clove, finely chopped", "fish bones, reserved from filleting the plaice", "200ml/7fl oz white wine", "200ml/7fl oz fish stock", "200ml/7fl oz double cream", "300g/10oz mushrooms", "2 tbsp chopped flatfleaf parsley" ]

[ "For the steamed plaice, skin the fillets and season with salt and pepper. Roll up each fillet lengthways and secure with cocktail sticks.", "Place a steamer filled with boiling water on the hob. Bring to a simmer, then place the fish near the edge and steam for 6-8 minutes.", "For the vegetables and white wine sauce, fill another steamer with boiling water and add the broccoli and asparagus. Steam for 4-6 minutes then remove from the heat.", "In a frying pan, add half the butter and, once melted, add the shallots and cook for 2-3 minutes until soft and translucent. Add the garlic and fish bones and cook for 2-3 minutes. Add the wine and simmer until the volume of liquid has reduced by half. Add the stock and reduce again by half. Pass through a sieve and stir in the cream. Season to taste with salt and freshly ground black pepper, and keep warm until ready to serve.", "Heat another frying pan and add the remaining butter. Once melted, add the mushrooms and fry gently for two minutes.", "To serve, place the broccoli and asparagus in the centre of serving plates with a plaice fillet sitting in the middle. Pour the white wine sauce over and around the plate and top with the mushrooms. Sprinkle with coriander cress." ]

[ "500g/1lb 2oz fresh strawberries, hulled and halved", "1 tbsp finely shredded basil", "vegetable oil, for greasing", "6 slices thin white bread", "4 tbsp clotted cream", "4 strawberries, halved, for decoration", "50ml/2fl oz double cream", "100g/3½oz caster sugar" ]

[ "Bruise 200g/7oz of the strawberries with a fork and stir through the basil. Set aside. Crush the remaining strawberries and pass through a fine sieve. Reserve the juice and discard the pulp.", "Grease two dariole moulds with a little oil and line with cling film (leave enough overhang to cover the top later).", "Remove the crusts from the bread. Cut the bread into two circles to fit the bottom of the moulds and two circles to fit the top of the moulds. Cut the rest into rectangles to line the sides of the moulds.", "Dip the small circles of bread in the reserved strawberry juice and push into the bottom of the moulds, dip the rectangles into the sauce and press firmly around the edges, taking care not to leave any gaps.", "Half fill the moulds with the crushed strawberries, add a tablespoon of cream and top with any remaining strawberries. Dip the larger circle in the sauce and place on top. Cover in cling film and press down firmly.", "Turn out the summer puddings from the moulds, remove the cling film and place onto plates. Spoon over any leftover sauce, decorate with the strawberry halves and serve with a spoonful of clotted cream and drizzle of double cream.", "To make a caramel, heat the sugar in a large non-stick pan until golden-brown. Use a spoon to quickly drizzle the caramel over a steel (CAUTION: sugar gets very hot). Pull the strands of caramel together to make a sugar ball and place alongside the summer pudding. Repeat to make a second sugar ball." ]

[ "200g/7oz white chocolate, broken into pieces", "750g/1½lb strawberries, hulls removed, cut in half", "100g/3½oz caster sugar", "2 gelatine leaves, soaked in cold water", "1 large ready-made sponge flan case", "2-3 tbsp fruit liqueur, brandy or whisky", "200g/7oz full-fat cream cheese", "200ml/7fl oz crème fraîche", "325ml/11fl oz double cream", "1 vanilla pod, split in half lengthways, seeds scraped out" ]

[ "Line a baking tray with baking parchment.", "Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the white chocolate and melt, then pour it onto the prepared baking tray, tipping the tray until the white chocolate covers the baking tray in a thin layer. Freeze for 10-20 minutes, or until totally frozen.", "Add 300g/10½oz of the strawberries, 25g/1oz of the caster sugar and 75ml/3fl oz water to a saucepan. Bring to a boil, stirring to help the sugar dissolve. Reduce the heat until the mixture is simmering, then simmer for 3-4 minutes.", "Strain the strawberry mixture through a fine sieve into a bowl, pushing the strawberries through the sieve using the back of a wooden spoon. Drain the gelatine leaves and add to the mixture, stirring until they have completely dissolved. Set aside to cool to room temperature (this mixture will be used as a glaze just before serving).", "Use the ring from a 20-25cm/8-10in springform cake tin as a guide to cut out the centre of the flan case, then cut the sponge disc in half horizontally using a sharp knife, to produce two thinner discs. Place one of the sponge discs onto the base of the springform cake tin and clip the ring around it. Drizzle the fruit liqueur all over the sponge.", "In a bowl, whisk the cream cheese, crème fraîche and double cream with the remaining sugar and the vanilla seeds until well combined. Spoon the mixture on top of the sponge base, pushing it all the way to the edges and smoothing the top with a palette knife.", "Decorate the top of the cheesecake with the remaining strawberry halves, then drizzle over the strawberry glaze. Chill in the fridge until needed.", "To serve, remove the springform cake ring from the sides of the cheesecake (to do this neatly, heat the sides very briefly using a chefs’ blow torch). Break the frozen white chocolate into shards and press these around the sides of the cheesecake until totally covered. Serve immediately." ]

[ "5 free-range egg whites", "275g/9¾oz caster sugar, plus extra for dusting", "50g/1¾oz flaked almonds", "600ml/20fl oz double cream", "100g/3½oz raspberries", "2 tbsp heather honey", "50g/1¾oz strawberries, cut in half", "50g/1¾oz blackberries", "50g/1¾oz raspberries", "1 tbsp heather honey", "sprigs of heather, to decorate (optional)", "icing sugar, for dusting" ]

[ "Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.", "In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.", "Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp.", "Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.", "For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you.", "Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar." ]

[ "50g/1¾oz unsalted butter", "1 banana shallot, finely chopped", "150g/5oz courgettes, trimmed, cut into 1cm/½in cubes", "1 fennel bulb, cut into 1cm/½in cubes, leafy fronds reserved", "150g/5oz carrots, peeled, cut into 1cm/½in cubes", "100g/3½oz celery stems, trimmed, cut into 1cm/½in cubes", "8 radishes, trimmed, cut in half from top to base", "500g/1lb 2oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when firmly tapped)", "150ml/5fl oz white wine", "750ml/1¼ pints vegetable stock", "2 tbsp chopped fresh mint leaves, stalks reserved", "2 tbsp chopped fresh dill fronds, stalks reserved", "2 tbsp chopped fresh tarragon leaves, stalks reserved", "2 tbsp chopped fresh flatleaf parsley leaves, stalks reserved", "2 tbsp chopped fresh watercress leaves, stalks reserved", "2 tbsp chopped fresh basil leaves", "1 large shallot, roughly chopped", "6 anchovies, drained, roughly chopped", "2 tbsp capers, drained and rinsed", "½ lemon, juice only", "1 tsp Dijon mustard", "4 tbsp extra virgin olive oil", "salt and freshly ground black pepper" ]

[ "For the soup, melt the butter in a heavy-based, lidded saucepan over a low to medium heat. Add all of the vegetables and fry gently for 4-5 minutes, or until just softened.", "Add the mussels, wine and stock and bring the mixture to the boil. Cover the pan with the lid and reduce the heat until the mixture is simmering. Simmer for 2-3 minutes, or until the mussels have opened. (Discard any mussels that do not open during cooking.)", "For the salsa verde, put all the herbs in a food processor and pulse until roughly chopped. Add the shallot, anchovies, capers, lemon juice, mustard and oil and blend to a rough purée. Season, to taste, with salt and freshly ground black pepper.", "Remove the soup from the heat and stir in 2-3 tablespoons of the salsa verde.", "Serve immediately, with an extra dollop of salsa verde on top of each portion. (Any remaining salsa verde can be decanted into an airtight container and covered with a thin layer of olive oil. It can be kept in the fridge for up to four days.)" ]

[ "2 red peppers", "2 banana shallots, peeled, halved and trimmed", "500g/1lb 2oz plum tomatoes", "4 garlic cloves, unpeeled", "2 tbsp olive oil", "25g/1oz butter", "450ml/16fl oz chicken or vegetable stock, hot", "700ml/1¼ pint double cream", "100g/3½oz jarred roasted red peppers, chopped", "2 tbsp chopped fresh chives", "1 ciabatta loaf, cut into slices" ]

[ "For the sweet red pepper and tomato soup, preheat the oven to 200C/400F/Gas 6.", "Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1-2 minutes.", "Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.", "Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of your oven for 30 minutes or until the shallots are cooked", "Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.", "Add the hot stock and cook for five minutes.", "Blend with a stick blender until smooth and place back in the pan to warm through.", "For the sweet red pepper and chive butter, place the double cream in a food processor and whisk until the liquid buttermilk separates from the fat and a butter has formed.", "Remove the butter solids and place on a large piece of clean muslin. Rinse the butter under cold running water to remove any residual buttermilk. Hang the muslin over a bowl to catch any more liquid and leave for an hour.", "Once hung for one hour, remove from the muslin and mix in the peppers and chives.", "Form into a long log shape and roll in cling film.", "Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1-2 minutes or until bar marks appear.", "To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.", "The soup can be served hot or cold." ]

[ "25g/1oz butter", "1 banana shallot, sliced", "1 tsp medium curry powder", "340g/12oz tin sweetcorn", "75ml/3fl oz white wine", "200ml/7fl oz double cream", "salt and freshly ground black pepper", "2 tsp lemon juice only", "100g/3½oz picked white crabmeat", "drizzle rapeseed oil" ]

[ "Heat a large frying pan until medium hot. Add the butter, shallot and curry powder and fry for 2-3 minutes, or until just softened.", "Add the sweetcorn and all the liquid from the tin and then pour in the wine and enough water to just cover.", "Bring to a simmer, add half of the cream and then season with salt and black pepper.", "Bring the mixture back to the boil, remove from the heat to cool slightly and then transfer to a blender. Bend until smooth and return the soup to the pan to heat though.", "Make some soured cream by whisking the remaining cream with the lemon juice until thickened.", "Ladle the soup into a serving bowl and then top with a little of the crab, a spoonful of the soured cream and a drizzle of rapeseed oil." ]

[ "450g/1lb fresh raspberries", "400g/14oz jam sugar", "5 free-range eggs", "125g/4½oz caster sugar, plus extra for dusting", "2 vanilla pods, split, seeds scraped out using the tip of a sharp knife", "95g/3¼oz self-raising flour, sifted", "500ml/18fl oz double cream", "75g/2½oz fresh raspberries, for the garnish", "8 tiny sprigs fresh mint or lemon verbena, for the garnish", "1 tbsp chopped pistachios, for the garnish (optional)" ]

[ "For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon.", "Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool.", "For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment.", "In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter.", "Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger).", "Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment.", "With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely.", "To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed.", "Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam.", "Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling.", "Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using." ]

[ "12 chicken drumsticks (leg and thigh meat), skin removed", "300ml/10½fl oz plain yoghurt", "1 tsp garam masala", "1 tsp ground cumin", "1 tbsp chilli powder", "½ tsp ground turmeric", "½ tsp ground cinnamon", "5cm/2in piece fresh root ginger, skin on, finely grated", "1 garlic clove, finely chopped", "1 lemon, juice only", "1 green chilli, finely chopped", "1 garlic clove, finely chopped", "½ cucumber, skin and seeds removed, finely diced", "½ tsp ground cumin", "2 tbsp finely chopped fresh mint leaves", "2 tbsp finely chopped fresh coriander leaves", "200ml/7fl oz plain yoghurt", "1 lime, juice only", "sea salt and freshly ground black pepper" ]

[ "For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off.", "Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside.", "In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through.", "Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight.", "When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6.", "Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains.", "Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber.", "Stir in the cumin, mint and coriander.", "Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve.", "To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves." ]

[ "1 tsp garam masala", "½ tsp ground cinnamon", "1 tsp chilli powder", "1 tsp ground cumin", "2 garlic cloves, crushed", "5cm/2in piece fresh ginger, finely grated", "200ml/7fl oz plain yoghurt", "500g/1lb 2oz large tiger prawns, peeled and de-veined, tails left on", "2 lemons, cut in half", "50g/1¾oz butter", "1 red onion, finely chopped", "2 garlic cloves, finely chopped", "1 tsp ground cumin", "1 red chilli, finely chopped", "3 ripe tomatoes, roughly chopped", "200ml/7fl oz double cream", "5cm/2in piece fresh ginger, peeled, roughly chopped", "2 tbsp roughly chopped fresh coriander leaves", "salt and freshly ground black pepper" ]

[ "For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight.", "When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.", "Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes.", "Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm.", "Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through.", "To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each." ]

[ "4 large baking potatoes", "25g/1oz butter", "3 free-range egg yolks", "1 small onion", "25g/1oz butter, plus extra for greasing", "300g/10½oz button mushrooms", "1 small bunch picked tarragon, finely chopped", "50g/1¾oz fresh white breadcrumbs", "75g/2½oz lamb mince", "salt and freshly ground black pepper", "2 x 7-bone French trimmed racks of lamb" ]

[ "For the duchess potatoes, preheat the oven to 200C/400F/Gas 6.", "Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife.", "For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped.", "Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes.", "Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off.", "Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper.", "Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up.", "Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes.", "Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl.", "Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper.", "Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown.", "To serve, carve the lamb and serve with the duchess potatoes." ]

[ "1.5kg/3lb 5oz medium sized, red-skinned potatoes, such as Désirée", "75g/3oz butter, plus extra to serve", "1 large white onion, finely sliced", "1 tsp fresh thyme leaves", "1 bulb garlic, cut in half horizontally", "10 thick slices smoked dry-cured streaky bacon", "1 x 250g/9oz whole petit Reblochon cheese, rind removed", "1 tsp Dijon mustard", "1½ tbsp white wine vinegar", "1 free-range egg yolk", "2 tbsp vegetable oil", "100g/3½oz mixed salad leaves", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes.", "While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme and gently fry for 5-8 minutes, or until softened, but not coloured.", "Drain the potatoes and, when they are cool enough to handle, scrape the skins off using a table knife and cut them into thick slices (about 5mm thick).", "Rub the cut side of the garlic all over the inside of an ovenproof dish, then smear on some butter.", "Place the sliced onions into the dish and spread out over the base, then lay six slices of bacon across the top. Lay the potatoes in concentric circles over the top, then place the cheese in the centre. Top with half the remaining butter and season with freshly ground black pepper and a touch of salt.", "Bake in the oven for 45 minutes, or until the potatoes are lovely and crisp around the edges and the cheese is totally melted.", "While the tartiflette is cooking, melt the remaining butter and chop the remaining slices of bacon into small pieces. Heat a frying pan, add the bacon and cook over a medium heat until the fat starts to render out, then turn the heat up and cook until crisp and browned.", "To make the dressing, whisk the Dijon mustard, vinegar and egg yolk together until pale then very slowly add the vegetable oil, whisking all the time until the mixture emulsifies. Pour the mixture into the hot fat from the bacon pan and whisk to combine. Season to taste with salt and pepper.", "Toss the crisp bacon with the salad leaves and toss with a little of the dressing.", "Remove the tartiflette from the oven and brush with a little melted butter. Serve in slices with the dressed salad." ]

[ "oil, for deep-fat frying", "500g/1lb 2oz squid, cleaned, cut into strips", "500g/1lb 2oz raw king prawns, shelled", "2 tbsp light soy sauce", "2 tbsp Shaoxing rice wine or dry sherry", "2 tbsp sesame oil", "2 limes", "100g/3½ oz cornflour", "3 spring onions, finely sliced", "1 long red chilli, roughly chopped", "1 small handful coriander leaves, roughly chopped", "1 small handful mint leaves, roughly chopped", "1 garlic clove, sliced", "1 long red chilli, sliced", "2 tbsp palm sugar", "1 tbsp fish sauce", "1 tbsp soy sauce", "1 tbsp sesame oil", "1 tbsp Shaoxing rice wine or dry sherry", "1 lime, juice only" ]

[ "Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Put the squid and prawns into a bowl and mix them well with the soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa.", "For the salsa, put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée.", "To make the tempura batter, add the cornflour to the squid and prawns and mix well to coat – it will be very sticky.", "Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.", "To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the spring onions and chopped chilli.", "Cut the remaining lime into wedges and place alongside." ]

[ "250g/9oz mixed oyster and shitake mushrooms", "600ml/20fl oz chicken stock", "25g/1oz butter", "2 shallots, finely chopped", "2 garlic cloves, finely chopped", "100g/3½oz risotto rice", "100ml/3½fl oz white wine", "2 tbsp olive oil", "4 tbsp teriyaki sauce", "2 tbsp mascarpone", "2 tbsp freshly grated parmesan", "200ml/7fl oz full-fat milk", "4 lime leaves, finely chopped", "1 tsp lecithin", "sea salt and freshly ground black pepper", "4 red mullet fillets" ]

[ "Prepare the mushrooms by brushing off any dirt, trimming the stems and tearing any large ones in half.", "Pour the stock into a saucepan with the trimmings/stalks from the mushrooms and warm through.", "Heat a large frying pan or sauté pan until medium-hot. Add a knob of butter, the shallots and garlic and gently fry for a couple of minutes before adding the rice. Stir well, then add the wine and cook until the liquid has been absorbed.", "Add a couple of ladlefuls of stock at a time, simmering between each addition until the rice has absorbed all the stock. Repeat until all the stock has been used and the rice is tender - it should take about 12-15 minutes.", "While the rice cooks, heat a non-stick frying pan until hot. Add the remaining butter and a tablespoon of olive oil, add the mushrooms and cook over a high heat until just golden-brown and tender.", "Add the mushrooms to the risotto and stir through, then stir in the teriyaki sauce, mascarpone and parmesan.", "Pour the milk into a saucepan with the lime leaves and lecithin and bring just to a simmer. Blend with a stick blender to create a foam.", "Wipe the pan out, return it to the heat and add the last of the olive oil. Cook the red mullet skin-side down for a minute before turning over and cooking for another 30 seconds on the flesh side.", "Spoon the risotto into serving bowls, top with a fillet of red mullet, skin-side up, and finish with a spoonful of lime leaf foam." ]

[ "1 crab shell, broken up", "300ml/10fl oz chicken stock", "1 lemongrass stalk, finely chopped", "2 kaffir lime leaves, finely shredded", "1 long red chilli, roughly chopped", "2 shallots, 1 roughly chopped, 1 finely chopped", "1 tbsp tomato purée", "300ml/10fl oz vegetable oil", "50g/1¾oz butter", "75g/3oz arborio rice", "1 tsp Thai green curry paste", "5 tbsp Muscat wine", "1 tbsp roughly chopped coriander", "1 green chilli, finely chopped", "50ml/2fl oz double cream", "50g/1¾oz picked brown crab meat", "110g/4oz picked white crab meat", "2 tbsp freshly grated parmesan", "1 tbsp mascarpone", "1 lime, juice only", "1 tbsp coriander cress" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make a stock, place half of the crab shell in a saucepan. Add the chicken stock, lemongrass and one kaffir lime leaf and gently heat.", "Place the rest of the crab shell on a roasting tin with the red chilli, the roughly chopped shallot and tomato purée. Pour over all the vegetable oil, then place in the oven for 30 minutes.", "Remove the crab from the oven, mix well then carefully strain the oil into a sterilised jar and set aside.", "Heat a large frying pan or sauté pan until medium-hot. Add the butter, the finely chopped shallot and the remaining kaffir lime leaf.", "Add the rice and stir well to coat in the buttery mixture, then add the Thai green curry paste and wine and cook until the liquid has been absorbed and the rice is nearly dry.", "Strain the warm crab stock and add it to the rice a little at a time. Cook for 15-20 minutes, or until the rice is tender and most of the stock absorbed.", "When the rice is tender, stir in the chopped coriander, green chilli, cream and fold in the picked crab.", "Add the parmesan, mascarpone and the lime juice. Check the seasoning and add more salt and pepper as required.", "Spoon onto serving plates then scatter with a little coriander cress and finish with a drizzle of the crab oil." ]

[ "2 red chillies, 1 chopped, 1 finely sliced (for garnish)", "4 garlic cloves, crushed", "90g/3¼oz root ginger, roughly chopped", "2 tbsp palm sugar (or light brown sugar)", "6 tbsp soy sauce", "4 tbsp fish sauce", "300g/10½oz cooked leftover lamb, fat left on, cut into thick slices", "½ cucumber, cut in half lengthways, thinly sliced on the diagonal", "100g/3½oz fresh peas", "100g/3½oz sugarsnap peas, sliced lengthways", "75g/3oz beansprouts", "6 spring onions, trimmed, sliced on the diagonal", "3 tbsp roughly chopped fresh mint leaves", "small handful coriander sprigs", "2 limes, juice only", "25g/1oz pea shoots" ]

[ "Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary.", "Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside.", "In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots and mix well.", "To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing, then sprinkle with the finely sliced chilli and serve immediately." ]

[ "10 large King Edward potatoes, peeled, cut into large chunks", "50g/1¾oz lard, dripping or vegetable oil", "2 pinches sea salt" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.", "Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.", "Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.", "Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.", "Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp." ]

[ "225g/8oz plain flour", "8 free-range eggs", "600ml/20fl oz milk", "sea salt and freshly ground black pepper", "1 cauliflower, cut into large florets", "300g/10½oz French beans, trimmed", "1 broccoli, cut into large florets", "8 carrots, peeled and cut into batons", "2.75kg/6lb 2oz whole beef sirloin, fat and sinew trimmed", "250g/9oz beef dripping or lard", "200ml/7fl oz red wine", "1 litre/1¾ pints beef stock", "2kg/4lb 8oz large floury potatoes such as King Edward, each peeled and cut into 2 or 3 pieces", "200g/7oz smoked streaky bacon slices, cut into lardons", "500g/1lb 2oz Brussels sprouts, trimmed and finely shredded", "250g/9oz cooked chestnuts, roughly chopped", "175g/6oz butter" ]

[ "First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.", "Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.", "You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.", "Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray.", "Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray.", "Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray.", "This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.", "On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.", "Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper.", "Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.", "Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.", "Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half.", "Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving).", "Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.", "When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot.", "Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.", "Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.", "As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.", "Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.", "After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.", "Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.", "For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.", "Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.", "Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter.", "Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat." ]

[ "2kg/4lb 6oz ripe red tomatoes, chopped", "2 shallots, roughly chopped", "½ tsp Tabasco sauce", "1 tbsp Worcestershire sauce", "small handful fresh basil leaves, plus extra smaller leaves, to serve", "sea salt flakes", "dash extra virgin olive oil", "12 mixed heritage tomatoes, cut into halves or quarters" ]

[ "Blend the chopped red tomatoes, shallots, Tabasco sauce, Worcestershire sauce and basil leaves in a food processor for 8-10 seconds until just broken up but not puréed – it should resemble gazpacho. Season, to taste, with salt flakes, then pulse again.", "Line a colander with a large piece of muslin cloth, then suspend it over a large bowl. Strain the tomato mixture into the muslin and seal with pegs or string, then place the whole bowl into the fridge to drip away for at least 4 hours or overnight, without pressing or squeezing it at all.", "Remove the bowl from the fridge and lift the colander and muslin bag from it. Add a little olive oil to the strained liquid, then simmer in a saucepan for 12-15 minutes. Season, to taste, with salt, extra Worcestershire sauce and extra Tabasco sauce, then cover and set aside until cold. Chill in the fridge until ready to serve.", "To serve, ladle the tomato consommé into bowls and garnish with a few pieces of the heritage tomatoes and small basil leaves." ]