Mince Pies with Streusel Topping and Orange Cream Homemade Mincemeat 100g ice cold butter, coarsely grated 200g dark brown sugar 2 Armagh Bramley apples, peeled, cored and coarsely grated zest and juice 1 lemon zest and juice 1 orange 50ml rum or orange liqueur 150ml Port 100ml Brandy 600g dried mixed fruit – I like a mixture of dried cranberries, cherries,figs, sultanas, pear and raisins 2 teaspoons mixed spice 1 round preserved ginger, finely chopped 2 teaspoons ground cinnamon 1 teaspoon ground clovesPlace everything in a bowl and mix well with your hands to incorporate all the ingredients. Place in sterilized jam jars, seal with a lid and leave for at least 3 days before using.Pastry 225g plain flour 110g cold butter 35g icing sugar 1 egg Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the egg. Mix to a dough.Wrap in cling and chill for 20 minutes.Butter 2 x 12 hole pie tins. Roll out the pastry and cut into rounds and press into the tins. Streusel Topping 125g plain flour 110g butter 50g chopped nuts 50g Demerara sugarRub together until the mixture resembles crumbs. Spoon mincemeat into the bottom of the pie cases and then top with some of the streusel. (You’ll have more mincemeat than you need for this recipe but it keep in the fridge for a couple of months) Heat oven to 180°c. Place pies in the oven and bake for about 25 minutes or until golden on top. Cool for a few minutes before removing from tins.Orange cream 250ml double cream Zest 1 orange 1 tablespoon icing sugar 1 teaspoon vanilla paste Whip the cream to stiff peaks and fold in the orange zest, sugar and vanilla. Serve with the warm mince pies.

Crostini with triple crème cheese, roasted grapes and walnut 1 ciabatta loaf 200g red seedless grapes, removed from stem 1 tablespoon oil 1 teaspoon seasalt 1 teaspoon finely chopped rosemary 2 rounds triple crème cheese 4 walnut halves Slice the bread as thinly as you can with a serrated knife and place on a couple of baking trays. Bake in a 180°c oven until crisp and golden – about 10 minutes. Cool. Place the grapes into a baking dish and drizzle over the oil. Scatter over the salt and rosemary and place in a 180°c oven for about 25 minutes or until the grapes are blistered. Cool. To serve – slice the cheese thinly and place on a crostini, top with a few grapes and then finely grape walnut on top. Crostini can be made in advance and stored in an airtight container. The grapes can be stored in the fridge for up to a fortnight.Crostini with local prawns, roast tomato, chilli and horseradish1 ciabatta loaf 1 x 350g pack frozen local prawns, defrosted Juice and zest 1 lemon 1 teaspoon salt 250g cherry tomatoes, halved 1 tablespoon oil ( I used a basil rapeseed oil) 1 teaspoon finely chopped red chilli or chilli paste 1 tablespoon horseradish sauce 75g mayonnaise 75g sour cream Salt and pepper to taste Citrus balsamic pearls and dill fronds to garnish Prepare the crostini as above. Fill a pan with half a thumb depth of water and season with half a teaspoon of the salt. Add the lemon juice and zest and bring to a simmer. Add the prawns, cook for a minute then turn off the heat. Leave for 2 minutes then drain and cool. Place the cherry tomatoes in a baking dish and drizzle over the oil and remaining salt. Cook in a 180°c oven for about 20 minutes. Cool. Mix the prawns with the cherry tomatoes (strain off the juice), chilli, horseradish, mayo and sour cream. Mix well and check seasoning. Spoon onto the crostini and garnish with the dill and balsamic pearls.

Chicken and leek minestrone soup with walnut and parsley pesto toasts Chicken and leek minestrone soup 1 small chicken, about 1kg 2 onions, peeled and quartered 1 stick celery, roughly chopped 2 cloves garlic, peeled 1 bay leaf 1 large leek, split, washed and chopped 25g butter 75g macaroni pasta 1 tin borlotti beans Large handful parsley, chopped Salt and pepper to taste Place the chicken in a pot and add the onions, celery, garlic and bay. Season with salt and pepper and cover with cold water. Bring to a simmer, place a lid on and cook until fork tender on the stove – about an hour and a quarter. Alternatively place in a casserole and cook in a 180oc oven for a couple of hours. Remove chicken and set aside. Remove bay leaf and blend the liquor. Cook the leeks in a pot with the butter, season to taste and cook until soft – about 5 minutes. Add the blended cooking liquor, bring to a simmer and add the pasta. Cook for about 10 minutes or until pasta is done. Meanwhile rip the chicken from the carcass. Add the shredded meat to the pot with the beans and parsley. Check seasoning. Walnut and parsley pesto40g parsley coarsely chopped 1 clove garlic, chopped 35g walnut halves 1 tablespoon white balsamic vinegar 50ml olive oil or good local rapeseed oil Salt and pepper to taste Toast the walnuts in a dry pan for a minute and coarsely chop. Blend with the remaining ingredients to a thick paste and check seasoning.1 ciabatta loaf 35g parmesan Slice the bread and cook on a hot grill pan until toasted on both sides. Spread over the pesto and top with finely grated parmesan. Serve with the soup.

Chicken with leeks and mustard 8 boneless chicken thighs, skin on 1 tablespoon oil 15g butter 2 shallots, chopped 1 medium leek, split, washed and chopped 100ml dry white wine or dry cider 250ml chicken stock 2 tablespoons double cream 2 teaspoons Dijon mustard Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.Buttered Queens 12 medium Queens potatoes, scrubbed Handful parsley, chopped 50g butter Place the potatoes in a pan and cover with cold water. Bring to a gentle simmer and cook gently until done – should take at least half and hour. Drain well and peel the potatoes. Return to the pan and add the butter and parsley. Add a lid and cook gently for a couple of minutes. Toss around to coat the spuds and serve with the chicken.

Beef sausage stroganoff with parsnip mash 500g beef sausages 1 tablespoon oil 2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream 2 teaspoons Dijon mustard Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning. Parsnip mash 1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milk Salt to taste 25g butter Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.

6 red eating apples 80g blackcurrant jam 100g self-raising flour 50g butter, coarsely chopped 175g caster sugar 250 ml dry apple ciderPreheat oven to 200C. Butter a baking dish or skillet. Peel, quarter and core the apples. Slice each quarter in half. Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.Apple cream 1 large bramley apple, peeled, cored and chopped 50g castor sugar 250ml double creamCook the apple and sugar until soft. Blend to a smooth puree and cool. Whip the cream and fold in the apple. Serve with the hot pudding.

Coffee Cake 250g soft butter 125g castor sugar 125g soft brown sugar 3 eggs 50g chopped walnuts 225g self raising flour 50g chopped dates 1 vanilla extract Set oven to 180°c and line a loaf tin or baking tin with parchment paper. Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.Coffee and white chocolate cream 35ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.

250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.Poached plums 4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half. Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar Whip the cream and fold in the sugar and vanilla. Candied hazelnuts 50g skinned hazelnuts 75g castor sugar 50ml water Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool. To assemble – Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.

Brown sugar toasted fruit loaf4 thick slices fruit loaf or barmbrack 75g soft butter 50g soft brown sugar ½ teaspoon vanilla extract ¼ teaspoon mixed spiceSet oven to 180°c and line a baking tray with parchment paper. Mix the butter, sugar, vanilla and spice to a smooth paste. Spread over both sides of the loaf and place in oven for 20 minutes, turning over half way.Blackberry cream150g blackberries 75g castor sugar 200g mascarpone 250ml double cream Cook the blackberries with the sugar for 5 minutes then blend to a smooth puree and pass through a sieve to remove seeds. Cool.Whisk into the mascarpone and cream until thick. Poached apples 2 red eating apples 35g castor sugar 100ml water Juice 1 lemonPlace the sugar, water and lemon in a small pan and simmer until sugar has dissolved. Quarter, peel and core apples. Slice thinly and place in hot liquid. Cook for 5 minutes then cool.Spoon some of the blackberry cream onto hot toast and add some poached apples and a few blackberries to garnish.

Pork belly salad with radishes, hot and sour plum sauce 750g pork belly slices 1 tablespoon honey 2 tablespoons soy sauce 2 tablespoons cider vinegar Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once. 12 radishes, halved Heat a pan and add the pork to crisp the fat. Add the radishes and juices from pork. Cook until golden. Add a couple of tablespoons of the plum sauce on top of the pork Hot and sour plum sauce250g plums, halved, stoned and chopped 1 tablespoon oil 1 red onion, chopped 100ml cider vinegar 2 star anise 2 cloves garlic, chopped 25g ginger root, chopped 1 red chilli chopped 25ml soy sauce 35g dark brown sugarCook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth puree. Pass through a fine sieve2 little gem, separated into leaves 4 chopped scallions 1 tablespoon sesame seeds 1 tablespoon desiccated coconut 1 teaspoon black sesame seeds Toast the seeds and coconut in a dry pan until the coconut is golden. Place the lettuce on a platter or plates. Add the pork, radishes, scallions and sprinkle the seed mixture onto the pork. Drizzle over a little more sauce and serve.

250g bite size pasta like macaroni, orzo 1 ham hock or 250g ham trimmings ( ask your butcher) 2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil 1 medium, leek, split washed and chopped 1 large courgette Bunch basil Bunch parsley 50g finely grated parmesanPour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat. Blend the cooking liquor. Heat the oil in a pan and cook the leeks and courgettes for 5 minutes. Add half the stock ( freeze the rest) and bring to a simmer. Cook the pasta, drain and add to the pan with the herbs and ham meat. Check seasoning. Remove the stalks from the basil and set aside. Chop the basil leaves and parsley and add to pan with half the parmesan and mix well. Spoon into bowls and sprinkle over the remaining parmesan.Tomato toasts 8 slices sourdough 8 medium local tomatoes Basil stalks from above 2 tablespoons olive oil or good local rapeseed oilCut the tomatoes in quarters and place in a baking dish. Finely chop the basil and sprinkle over with the oil and season with salt. Bake in a 180oc oven for 15 minutes. Grill the bread and spread the tomato on top. Serve with the pasta.

Harissa 1 red chilli, deseeded and chopped 1 clove garlic, chopped 2 shallots, chopped 1 tablespoon cooking oil Zest and juice 1 orange 50ml sherry vinegar Pinch cinnamon 1 teaspoon ground coriander seeds 1 teaspoon cumin seeds 1 teaspoon smoked paprika 50ml good olive oil or good local rapeseed oilCook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning. Carrot Quinoa 1 onion, finely chopped 1 tablespoon oil 200g quinoa, rinsed in cold water 600ml vegetable stock 175g coarsely grated carrotCook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoons of the harissa and any resting juices from the chicken.Grilled chicken 8 boneless chicken thighs, skin on Oil for brushing Salt for seasoning Heat a grill pan or barbecue until hot and brush the chicken with oil and season with salt. Place skin side on the grill and cook until golden and crispy. Flip over and cook on the other side until the chicken is cooked through. Transfer to a tray to rest for 10 minutes and brush the top with some harissa. Serve the chicken on the quinoa with more harissa on the side.

Caramelized cherries 250g cherries, stoned and halved 75g castor sugar 125ml boiling water 1 teaspoon vanilla paste or extract Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.Chocolate granita 450ml water 2 teaspoons glucose 75g castor sugar 25g cocoa powder 75g chopped dark chocolate Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen. 200g crème fraiche Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.

Brined pork chops 4 x 200g pork chops 500ml water 20g seasalt 1 teaspoon mustard seeds 25g light brown sugar Few sprigs thyme or rosemary 1 clove garlic, smashed Place water, salt , mustard seeds, sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil. Grill the chops for about 5 minutes each side and half way through the cooking brush with the barbecue sauce to glaze. Give a final brush of the sauce to finish and rest. Any remaining sauce can be placed in a jar and will keep in the fridge for a month.Barbecue Sauce2 tablespoons oil 2 cloves garlic, minced 1 stick celery, finely chopped 2 shallots finely chopped 2 tablespoons tomato puree 200ml tomato ketchup 200ml water 100ml white malt vinegar 2 tablespoons treacle 1 tablespoon Worcestershire sauceFry the garlic, celery and shallot gently in the oil until golden and add the tomato puree. Cook for 30 seconds then add the remaining ingredients. Bring to the boil then simmer gently, stirring frequently, for 30 minutes. Blend to a smooth sauce then pass through a fine sieve. Corn and potato salad 1kg new potatoes, scrubbed cut to roughly the same size 2 ears corn in their husk if possible 125ml sour cream 100ml buttermilk 75g mayonnaise 1 tablespoon horseradish sauce 1 teaspoon Dijon mustard 1 teaspoon gochujang or any chill paste 4 scallions chopped 1 tablespoon chopped chives Place the potatoes in a pan of cold water and bring to a gentle simmer. Place the corn directly on grill and cook until black on outside all over. Remove husk and cut the niblets from the corn and place in a bowl. Drain when just done and cut into bite sized pieces and mix into the corn with the remaining ingredients. Toss well and check seasoning.

Herb rice salad 200g basmati rice, boiled for 10 minutes in salted water, drained and cooled 4 scallions, finely chopped Zest from 1 lime Chopped soft herbs like mint, coriander, parsley and chives 2 tablespoons white wine vinegar 50ml olive oil or good local rapeseed oil Salt and pepper to tasteMix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning. 1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper 2 tablespoons oil 1 bulb fennel 1 red chilli, deseeded and chopped 2 cloves garlic, chopped 2 shallots, finely chopped Juice of lime from above 50g butter Heat the oil in a large frying pan or wok. Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. Spoon into a serving bowl and serve with the rice salad.

Garlic pork pintxos 8 wooden skewers 600g trimmed pork fillet cut into thin slices 2 teaspoons honey 1 tablespoon sherry vinegar 3 cloves garlic, minced 3 tablespoons oil Salt Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through. Patatas Bravas Tomato sauce 2 shallots chopped 1 clove garlic, chopped 2 tablespoons oil 300g new season local tomatoes, halved ½ teaspoon smoked paprika ½ teaspoon cumin seeds ¼ teaspoon good quality dried oregano 25ml sherry vinegar Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week. 1kg new potatoes, scrubbed and cut into 2cm dice 2 sprigs rosemary Oil for cooking Salt to season Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.

Meringues 4 egg whites 225g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set oven to 120oc and line a large baking tray with parchment paper. Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute. Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool. White chocolate cream 500ml double cream 175g white chocolate chopped Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes. Whisk the rest of the cream and fold in the cold white chocolate mixture.Gooseberry compote 350g gooseberries, topped and tailed 75g sugar 2 tablespoons elderflower cordialPlace the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.

8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices 200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano 1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip) Handful of chopped parsley Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley. Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch. Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil 50ml good quality olive oil Lemon from above 50g grated parmesan + extra for garnish Salt and pepper to taste Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste. Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.

Elderflower cordial 15 elderflower heads, washed 1 litre boiling water 450g castor sugar 1 lemon finely sliced 2 teaspoons citric acidPlace the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well. Add the citric acid and cover for 24 hours. Strain through muslin and store in sterilized bottles.Strawberry and coconut crumble cake with lemon cream325g strawberries, hulled and roughly chopped 50g sugar 25g cornflour Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.Line a cake tin with parchment paper and set oven to 180oc. Crumble topping 100g plain flour 60g butter at room temperature 30g castor sugar Rub the butter into the flour to coarse crumbs and mix in the sugar.225g plain flour ¾ teaspoon baking powder 50g desiccated coconut 200g castor sugar 75g melted butter 2 eggs 100ml whole milk 1 teaspoon vanilla extract Mix the flour, baking powder, coconut and sugar in a bowl and make a well in the centre. In a separate bowl whisk the butter, eggs, milk and vanilla. Add to the dry ingredients and mix to a smooth batter. Spoon half into the bottom of the cake tin and spread well. Cover with the cooled strawberries. Top with the remaining cake mix – don’t worry too much about spreading it – dollop it over as much as you can. Sprinkle the crumble evenly over the top and place in oven. Bake for about 45 minutes or until golden on top and an inserted skewer comes out clean. Cool for 15 minutes before cutting up.Lemon cream Zest and juice 1 lemon 50g castor sugar 250ml double cream Boil the lemon zest and juice with the sugar to a thick syrup and cool. Whip the cream and fold in the lemon mixture.

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.

Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.Onion and whiskey chutney 4 onions 2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar) 50ml whiskey Salt and pepper Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool. Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

Honey chilli pork griskin kebabs with Mexican street corn Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go. Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped coriander Chilli powder to sprinkle Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Raspberry mousse Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk 100ml whipping cream 250ml double creamWhisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours. Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown sugar 35g dates, finely chopped 45g hazelnuts, chopped 1 teaspoon vanilla extract Set oven to 160oc and line a tray with parchment paper. Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream. To assemble - 100g madeira sponge 50ml elderflower cordial or liqueur 150g fresh raspberries Elderflower sprigs Cut the sponge into small dice and divide among 4 glasses. Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper. To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread. Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Homemade chocolate ice cream 500ml double cream 75ml condensed milk 100g dark chocolate, chopped ¼ teaspoon cinnamon Pinch allspice Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.Rum flamed bananas 4 bananas, peeled and split in half lengthwise 50g dark brown sugar 50g butter 35ml rum 100ml double cream Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth. Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

Mole blend 1 dried chipotle chilli 1 teaspoon coriander seeds 1 teaspoon cumin seeds ¼ teaspoon cinnamon 25g walnuts 15g almonds 15g pumpkin seeds 1 onion, chopped 2 cloves garlic, minced 35ml good local rapeseed oil or veg oil 1 tablespoon tomato pureeCook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree. 6 boneless, skinless chicken thighs 1 tablespoon oil 1 tablespoon mole 100ml chicken stock Juice 1 lime Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices. Pumpkin seed filled tortillas 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil 25g pumpkin seeds 200g plain flour ½ teaspoon salt 35g chopped butter 75ml water Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough. Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side. To serve – Sour cream Fresh coriander sprigs Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.

Strawberries Romanoff with whipped yoghurt and jam biscuitsStrawberries Romanoff 500g strawberries, green top removed and halved Juice and zest 1 orange Splash orange liqueur 2 teaspoons icing sugar Mix everything together and chill for a few hours giving the bowl an occasional toss. Whipped yoghurt 350ml double cream 175ml Greek style yoghurt 1 tablespoon honey 1 teaspoon vanilla paste or extract Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt. Jam biscuits175g soft butter 160g castor sugar 2 egg yolks 225g plain flour 50g ground almonds ½ teaspoon baking powder Your choice of jams Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc. Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting. Spoon some jam into the dent. Bake for about 30 minutes or until golden and firm. Cool before serving.

600g monkfish fillet, cut into 4 20g castor sugar 50ml light soy sauce 2 teaspoons finely grated ginger 1 teaspoon sesame oil 1 teaspoon Chinese five spice powder 1 teaspoon cornflour 75ml water 1 tablespoon oil 4 finely chopped scallions Few sprigs fresh coriander Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil in an oven proof pan and add the monkfish. Seal off for a minute each side and add about half of the remaining marinade over the top. Place in oven for 10 minutes or until firm to touch but with a little give. Add the remaining marinade and allow to rest for 5 minutes. Heat up to reduce the juices. Remove monkfish from pan and slice. Serve on the rice with a scattering of scallions and coriander.Spinach and sesame rice 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil 1 tablespoon sesame seeds 1 teaspoon sesame oil 225g longgrain rice 500ml vegetable stock 100g spinach shredded Cook the onion and garlic in the oil in a saucepan until golden. Add the sesame seeds and cook for a minute. Add the rice and sesame oil and cook to coat with the onion mixture. Add the stock and bring to the boil. Place a lid on and simmer for 12 minutes. Add the spinach and replace the lid and leave for 5 minutes. Stir the spinach through and serve.

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