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

For the salmon rillettes

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

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

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

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

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

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

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

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

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Roast Pork Croquette with Honey-Roasted Parsnips

Roast Pork Croquette with Honey-Roasted Parsnips

For the roast pork croquettes

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

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

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

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

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

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

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

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

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

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

Serves 4 as a main course

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Apple and Walnut Pie, Cinnamon Ice Cream

Apple and Walnut Pie, Cinnamon Ice Cream

For the cinnamon ice cream

For the apple and walnut pie

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

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

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

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

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

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

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

Serves 6

 

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Pear, Binham Blue and Walnut Tart

Pear, Binham Blue and Walnut Tart

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

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

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

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

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

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

Serves 6 as a starter

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The British Larder: A Cookbook For All Seasons

The British Larder: A Cookbook For All Seasons

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Wild Plum and Hazelnut Crumble, Vanilla Custard

Wild Plum and Hazelnut Crumble, Vanilla Custard

For the oat and hazelnut crumble

For the wild plum filling

For the vanilla custard

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

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

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

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

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

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

Serves 6

Cook’s Tip

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

 

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Crab Beignets with Fiery Apple Chutney

Crab Beignets with Fiery Apple Chutney

For the fiery apple chutney

For the crab beignets

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

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

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

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

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

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

Cook’s Tips

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

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

 

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Choux Buns Filled with Cinnamon-baked Damsons and Vanilla Cream

Choux Buns Filled with Cinnamon-baked Damsons and Vanilla Cream

For the cinnamon-baked damsons

For the choux buns

For the vanilla cream

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

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

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

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

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

Makes 12

Cook’s Tips

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

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

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Carrot Cake, Cream Cheese Sorbet

Carrot Cake, Cream Cheese Sorbet

For the cream cheese sorbet

For the carrot cake

For the candied carrots

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

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

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

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

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

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

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

Cook’s Notes

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

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

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

Serves 8–10

 

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Strawberry Jam Drops

Strawberry Jam Drops

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

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

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

Cook’s Note

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

Makes 12–15 biscuits

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Baked Plaice with Pernod and Tomatoes

Baked Plaice with Pernod and Tomatoes

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

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

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

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

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

Serves 2 as a main course

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Gooseberry and Stem Ginger Ice Cream

Gooseberry and Stem Ginger Ice Cream

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

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

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

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

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

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

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

Makes about 1 liter ice cream

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Raspberry Frangipane Tart, Honey and Raspberry Ice Cream

Raspberry Frangipane Tart, Honey and Raspberry Ice Cream

For the Raspberry and Honey Ice Cream

For the Raspberry Frangipane Tart

For the Honey Syrup Glaze

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

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

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

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

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

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

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

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

Serves 12

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Suffolk Grown Broccoli Soup, Toasted Almonds and Hawkstone Cheese Biscuits

Suffolk Grown Broccoli Soup, Toasted Almonds and Hawkstone Cheese Biscuits

For the Broccoli Soup

 For the Hawkstone Cheese Biscuits

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

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

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

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

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

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

Serves 8

 

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Gooseberry Curd Pavlova

Gooseberry Curd Pavlova

Meringue Nests

Gooseberry Compôte

Gooseberry Curd

Gooseberry Cream

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

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

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

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

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

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

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

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

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

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

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

Serves 8

 

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Blackcurrant and Coconut Financier with Blackcurrant Mousse

Blackcurrant and Coconut Financier with Blackcurrant Mousse

For the blackcurrant and coconut financiers

For the blackcurrant mousse

For the poached blackcurrants

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

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

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

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

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

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

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

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

Cook’s Notes

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

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

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

Serves 8

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Salad of Lobster, Fennel and Beetroot with Savoury Blackcurrants

Salad of Lobster, Fennel and Beetroot with Savoury Blackcurrants

For the lobster

For the salad

For the crushed peas with tarragon

To garnish

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

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

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

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

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

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

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

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

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

Serves 8 as a starter or 4 as a main

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Strawberry Jelly, Ice Cream and Shortbread

Strawberry Jelly, Ice Cream and Shortbread

For the Strawberry Jelly

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

For Strawberry Puree

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

For the Strawberry Ice Cream

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

For the Strawberry Espuma

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

For the Shortbread Fingers

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

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

Serves 8

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

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

Serves 4 as a starter or light lunch

For the crab salad

 For the sugar-cured lemon and cucumber

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

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

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

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

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

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

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

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

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Gooseberry Fool with Garibaldi Fingers

Gooseberry Fool with Garibaldi Fingers

Serves 6

For the garibaldi biscuits

 For the gooseberry fool

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

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

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

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

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

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

Cook’s Notes

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

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

 

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Confit Salmon, Pickled Ginger Celeriac, Haricot Beans

Confit Salmon, Pickled Ginger Celeriac, Haricot Beans

For Confit Salmon

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

For the Pickled Ginger Celeriac

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

For the Haricot Beans

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

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

Serves 4

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Crème Caramel with Brandied Sultanas, Pine Nuts and Thyme

Crème Caramel with Brandied Sultanas, Pine Nuts and Thyme

For the Brandied Sultanas, Pine Nuts and Thyme

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

For the Caramel

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

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

For the Vanilla Custard

Preheat the oven to 150°C .

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

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

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

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

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

Serves 6

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

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

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Pig’s Head Croquettes

Pig’s Head Croquettes

Pig's Head Croquettes

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

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

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

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

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

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

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

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

Serve with the piccalilli and salad leaves.

Serves about 10 as a starter using two croquettes per portion

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White Chocolate and Ginger Cheesecake, Ginger Brittle and Rhubarb

White Chocolate and Ginger Cheesecake, Ginger Brittle and Rhubarb

For the White Chocolate and Ginger Cheesecake

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

For the Ginger Brittle Biscuits

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

For the Poached Rhubarb

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

For the Rhubarb Pearls

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

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

Serves 8

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

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Cheddar, Apple and Pickle Pasties

Cheddar, Apple and Pickle Pasties

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

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

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

Line two baking trays with parchment paper.

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

Leave the pasties to rest for 1 hour before baking.

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

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

Makes approximately 24 mini pasties

 Cooks Notes:

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

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Koeksisters

Koeksisters

For the Syrup

For the Dough

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

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

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

Makes 25

 

 

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Minty Coconut Chocolate Ice Morsels

Minty Coconut Chocolate Ice Morsels

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

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

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

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

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

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Rhubarb Champagne Blancmange

Rhubarb Champagne Blancmange

Rhubarb Champagne Blancmange

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

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

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

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

Serves 8

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Pecan, Date and Honey Savarin, Honeycomb, Yoghurt Sorbet

Pecan, Date and Honey Savarin, Honeycomb, Yoghurt Sorbet

Yoghurt Sorbet

Pecan, Date and Honey Savarin

Savarin Syrup

Honeycomb

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

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

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

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

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

Serves 6

 

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Lemon Sole, Chicory and Cockles

Lemon Sole, Chicory and Cockles

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

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

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

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

Serves 2

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Blood Orange Posset; Blood Orange Granita

Blood Orange Posset; Blood Orange Granita

For the Blood Orange Granita

For the Orange Posset

For the Blood Orange Jelly

For the Orange Sable

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

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

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

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

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

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

Serves 8/ 10

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Smoked Haddock Kedgeree, Quails Eggs and Curried Mayonnaise

Smoked Haddock Kedgeree, Quails Eggs and Curried Mayonnaise

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

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

Remove the segments from the lemon and set aside.

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

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

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

Serve 4 as starter or 2 as a light lunch

 

 

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Duck Pastrami; Medjool Date and Blood Orange Salad

Duck Pastrami; Medjool Date and Blood Orange Salad

Duck Pastrami

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

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

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

Lightly smoke the breast, fat side down. Cool.

Blood Orange and Balsamic Jelly

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

Medjool Date Puree

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

Jerusalem Artichoke Puree

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

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

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

To Serve

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

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

Serves 6

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British Larder Gift Voucher (£10 or £25)

British Larder Gift Voucher (£10 or £25)

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

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

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British Larder 100% White Cotton Tea Towel 45 X 75

British Larder 100% White Cotton Tea Towel 45 X 75

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Festive Christmas Pudding

Festive Christmas Pudding

Steamed Christmas Pudding

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

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

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

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

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

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

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

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

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

Serves 4/ 6

Brandy Butter

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

Makes 250g brandy butter

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Rose Scented Yoghurt Jelly with Pomegranate Jewels

Rose Scented Yoghurt Jelly with Pomegranate Jewels

Rose Scented Yoghurt Jelly

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

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

Pomegranate Jelly Jewels

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

Once set cut the jelly into small cubes.

To Serve

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

Serves 8

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Apple Snow, Warm Honey Madeleine

Apple Snow, Warm Honey Madeleine

Apple Snow

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

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

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

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

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

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

Warm Honey Madeleine

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

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

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

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

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

Serves 10 - 12

 

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Tufted Duck and Chicken Liver Parfait

Tufted Duck and Chicken Liver Parfait

Tufted Duck and Liver Parfait

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

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

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

Red Wine Jelly

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

Red Wine Poached Quinces

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

To Serve:

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

Serves 10/12

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Pumpkin Chutney

Pumpkin Chutney

Pumpkin Chutney

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

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

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

Taste and adjust the seasoning if needed.

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

Makes aproximatley 4/5 250g jars of chutney

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Venison Carpaccio

Venison Carpaccio

 Venison Carpaccio

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

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

Venison Lollipops

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

Conventional Cooking Method:

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

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

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

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

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

Shallot and Hazelnut Vinaigrette

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

To Serve

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

(Serves 10)

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Lemon Meringue Pie

Lemon Meringue Pie

Sweet Shortcrust Pastry

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

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

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

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

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

Makes 240g sweet shortcrust pastry

Preheat the oven to 200°C.

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

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

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

Lemon Pie Filling

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

Meringue

Preheat the oven to 200°C.

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

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

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

Makes about 6 -8


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Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

Smoked Mackerel Cakes

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

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

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

Pan-Fried Mackerel Salad

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

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

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

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

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

Serves 4

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Cod Cheeks; A Cheeky Sandwich

Cod Cheeks; A Cheeky Sandwich

For the Crispy Battered Cod Cheeks

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

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

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

Fennel and Kolhrabi Slaw

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

 

Aubergine Chips

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

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

To Serve:

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

Serves 4

Crispy Cod Cheek Salad

Wash and dry the cod cheeks.

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

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

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

Serve immediately.

Serves 4

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Dingley Dell Pig Art; Pig Hash

Dingley Dell Pig Art; Pig Hash

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

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

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

Serves 2

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Mulberry and Adnams Gin Bakewell Tart

Mulberry and Adnams Gin Bakewell Tart

Sweet Pastry

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

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

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

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

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

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

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

Bakewell Mixture

Preheat the oven to 160°C.

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

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

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

Mulberry Jam

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

Glaze

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

Makes 1 tart = 8 portions

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Buckler Leaf Sorrel and Spinach Soup

Buckler Leaf Sorrel and Spinach Soup

Buckler Leaf Sorrel and Spinach Soup

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

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

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

Sorrel Pesto

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

To Serve

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

Serves 6

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Strawberry Arctic Roll

Strawberry Arctic Roll

For the Strawberry Jam

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

For the Strawberry Ice Cream

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

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

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

For the Sponge

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

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

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

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

To Serve:

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

Makes 12 - 16 portions

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Posh Doggy Biscuits

Posh Doggy Biscuits

Sutton Hoo Chicken Liver, Carrot and Oaty Biscuits

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

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

Stir in the remaining oatmeal, oats and sunflower seeds.

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

Preheat the oven to 180°C.

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

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

Keep them in a air tight container.

Makes approximately 40 biscuits

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Dingley Dell Smoked Ham Scotch Egg

Dingley Dell Smoked Ham Scotch Egg

Dingley Dell Smoked Ham Scotch Egg

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

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

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

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

To Serve:

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

Serves 4

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Asparagus, Keens Cheddar Brûlée

Asparagus, Keens Cheddar Brûlée

Keens Cheddar Brûlée

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

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

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

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

Conventional Method:

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

Makes 12

Sorrel Pesto

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

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

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Sutton Hoo Chicken Escalope; New Season English Asparagus Salad

Sutton Hoo Chicken Escalope; New Season English Asparagus Salad

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

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

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

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

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

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

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

Serves 2

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Pickled Eggs and Pork Scratchings

Pickled Eggs and Pork Scratchings

Spiced Pickled Eggs

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

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

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

Makes 20 pickled eggs

Pork Scratchings

Remove as many hairs as possible from the pork skin.

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

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

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

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

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

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

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

Keep the remaining pork scratchings in an air tight container.

Makes plenty!

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An Elegant Tea Party for The Royal Wedding

An Elegant Tea Party for The Royal Wedding

Royal Wedding Blend of White Earl Grey & Rose Victoria Sponge

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

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

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

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

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

Let the cake cool on a cooling rack.

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

White Tea and Rose Glaze:

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

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

(makes 12)

Cupcakes:

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

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

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

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

Bake for 20 – 25 minutes in the preheated oven.

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

White chocolate Frosting

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

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

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Pan-Roasted East Coast Skate, Anchovy and Broccoli Pickle

Pan-Roasted East Coast Skate, Anchovy and Broccoli Pickle

Pan-Roasted Skate

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

Anchovy and Broccoli Pickle

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

Serves 2

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Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Rhubarb, Pecan and Buttermilk Pudding; Buttermilk Ice Cream

Rhubarb and Buttermilk Pudding

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

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

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

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

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

Let them cool before removing from the moulds.

Serve slightly warm with the buttermilk ice cream.

Buttermilk Ice Cream

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

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

Keep the ice-cream frozen until needed.

Makes 12 puddings

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Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

Morston Mussels with Leeks, Smoky Bacon and Aspall Cyder

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

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

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

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

Serves 1

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Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Roasted Woodcock, Truffled Jerusalem Artichokes and Boulangere Potatoes

Roasted Woodcock

Preheat the oven to 180°C.

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

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

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

Serve immediately.

Truffled Jerusalem Artichokes

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

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

Boulangere Potatoes

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

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

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

Leave to cool, press overnight.

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

To Serve

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

Serves 2

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Turnip, Bacon and Aspall Cyder Gratin

Turnip, Bacon and Aspall Cyder Gratin

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

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

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

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

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

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Pan-Seared Scallops with Cauliflower, Horseradish and Apple

Pan-Seared Scallops with Cauliflower, Horseradish and Apple

Cauliflower, Apple and Horseradish Puree

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

Apple Crisps

Preheat the oven to 100 °C.

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

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

Cauliflower Beignets

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

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

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

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

Curry Salt

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

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

Pan-Seared Scallops

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

To Serve

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

Serve immediately

Serves 4

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My Treacle Tart Recipe

My Treacle Tart Recipe

Maddy’s Best Ever Treacle Tart Recipe

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

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

Let the mixture rest over night in the fridge.

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

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

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

Leave the tart to cool at room temperature.

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

Makes approximately 6 slices

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Bitter Chocolate and Rendelsham Forest Chestnut Truffle Cake

Bitter Chocolate and Rendelsham Forest Chestnut Truffle Cake

Bitter Chocolate and Chestnut Cake Base

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

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

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

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

Bitter Chocolate and Chestnut Mousse

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

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

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

Bitter Chocolate Glaze

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

Candied Chestnuts

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

To Serve

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

Serve 10 - 12 slices of cake

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Red Wine Poached Quince and Goat’s Cheese Filo Tart

Red Wine Poached Quince and Goat’s Cheese Filo Tart

Quinces Poached in Red Wine

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

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

Let the quinces cool completely in the liquid.

Spiced Filo Sheets

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

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

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

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

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

Whipped Goats Cheese

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

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

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

Quince Chutney

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

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

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

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

Salted Caramel Walnuts

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

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

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

To Serve

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

Serves 6/8

Chef's Tips

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

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Cranberry, Orange and Port Sauce

Cranberry, Orange and Port Sauce

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

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

Pour the cranberry sauce into a sterilized jar and seal.

Makes roughly 250 - 300ml cranberry sauce

Chef's Tips:

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

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Iron Bark Pumpkin and Chestnut Soup

Iron Bark Pumpkin and Chestnut Soup

Iron Bark and Pumpkin Soup

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

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

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

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

Candied Pumpkin Seeds

Preheat the oven to 180°C.

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

To Serve

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

Serves 6 - 8

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Wild Rabbit Terrine with Quince Chutney

Wild Rabbit Terrine with Quince Chutney

Wild Rabbit Terrine

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

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

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

Cook the rabbit loins in a non-stick frying pan with butter for about 5 – 6 minutes until s