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[ "6 baby purple artichokes", "1 lemon, cut in half, one half left intact, one half zested and juiced", "200ml/7fl oz extra virgin olive oil", "25g/1oz butter", "2 shallots, finely chopped", "1 garlic clove, finely chopped", "3 sprigs fresh thyme, leaves only", "100g/3½oz risotto rice", "200ml/7fl oz white wine", "750ml/1¼ pints chicken or vegetable stock, warmed", "150g/5oz broad beans, skins and inner membranes removed", "4 heaped tbsp freshly grated parmesan (or vegetarian alternative), plus extra to serve", "2 tbsp finely chopped fresh chives", "50ml/2fl oz double cream", "salt and freshly ground black pepper", "1 chive flower, leaves separated, to serve (optional)" ]

[ "Peel the stalks from one artichoke, then cut the top one-third from the bulb and discard. Immediately rub the artichoke all over with the intact half of the cut lemon to stop it from browning. Repeat the process with the remaining artichokes.", "Bring 200ml/7fl oz of water and all of the olive oil to the boil in a lidded saucepan. Reduce the heat until the mixture is simmering.", "Cut the artichokes in half lengthways and add them to the pan. Cover the pan with the lid and simmer for 10-15 minutes, or until the artichokes are tender (when you pierce them with the tip of a knife there should be no resistance).", "Remove the artichokes from the pan using a slotted spoon and set aside to cool slightly, then cut in half again lengthways.", "Meanwhile, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened but not coloured.", "Add the rice and stir well to coat it in the butter. Cook for a couple of minutes, then pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is just simmering.", "Add a couple of ladlefuls of stock to the pan at a time and return the mixture to a simmer each time, stirring occasionally, until the rice has absorbed all the stock. Continue adding stock and letting the rice absorb it for 5-6 minutes, then stir in the broad beans and continue to add ladles of stock until the stock has been absorbed by the rice, the mixture is loose and the rice is tender; this should take 12-15 minutes.", "When the rice is cooked through, add the artichokes, parmesan, chives, lemon zest and juice, and cream. Season, to taste, with salt and freshly ground black pepper.", "Serve the risotto with extra parmesan grated over the top, and garnished with the chive flower leaves, if using." ]

[ "200g/7oz ‘00’ pasta flour, plus extra for dusting", "2 free-range eggs, lightly beaten", "12 large fresh basil leaves, plus 18-20 small basil leaves, plus extra to serve", "225g/8oz buffalo-milk ricotta (or cows’ milk ricotta)", "60g/2¼oz toasted pine nuts, to serve", "grated parmesan (or a similar vegetarian hard cheese), to serve", "50g/1¾oz fresh basil leaves, chopped", "10g/¼oz toasted pine nuts", "25g/1oz parmesan, grated", "1 garlic clove, crushed", "25ml/1fl oz extra virgin olive oil", "50ml/2fl oz olive oil", "salt and freshly ground black pepper" ]

[ "Blend the flour and eggs together in a food processor until the mixture resembles breadcrumbs. Turn the mixture out onto a lightly floured work surface and squash the crumbs into a ball of dough. Knead the dough for 4-5 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for 20 minutes.", "For the pesto, grind the basil, pine nuts, parmesan and garlic to a rough paste in a pestle and mortar. Gradually pour in both the oils, stirring as you add them. Season, to taste, with salt and freshly ground black pepper. Set aside, covered, until needed.", "To prepare the pasta, dust the rollers of a pasta machine with flour. Cut the chilled pasta into three pieces and flatten each out to a thickness of about 1cm/½in.", "Set the pasta machine to its widest setting and feed one piece of dough through the machine, turning the handle with one hand and collecting the rolled dough as it comes through the machine with the other.", "Change the setting on the pasta machine to the next thickest setting, dust the rollers with a little flour, then feed the same pasta sheet through the machine again, as before. Repeat this process three or four more times, flouring the machine and changing the setting down each time, until you reach the penultimate setting. As your pasta sheet becomes longer, cut it in half so that the rolling process is more manageable.", "Repeat the rolling process with the remaining two pieces of dough. Once all of the dough has been rolled out, you should have six long sheets of pasta.", "To make the tortellini, place one long sheet of the pasta onto the work surface with the longest side facing you. Place two large basil leaves in the bottom half of the pasta, then fold the top half over the basil leaves. Set the pasta machine to its finest setting and pass the sheet through the machine again. Repeat the process with the remaining pasta sheets and large basil leaves.", "Cut the pasta sheets into 9cm/4in discs using a cookie cutter. Place one small basil leaf into the centre of each, and top with one teaspoonful of ricotta.", "One by one, brush the edges of each pasta disc with a little water. Bring the edges of each disc together to form a semi-circular shape, pressing the edges together with your fingertips to seal. Bring the pointed ends of the tortellini towards each other around your fingertip to form a ring, then press the corners together using your other hand.", "Repeat the process with the remaining pasta discs, basil and ricotta; you should end up with 20 tortellini.", "Bring a large pan of salted water to the boil. Carefully lower the tortellini into the boiling water, in batches, and cook for 3-4 minutes, or until they float to the surface of the water. Remove from the pan using a slotted spoon and set aside in a bowl, keeping warm. Cook the remaining tortellini.", "Add the pesto to the tortellini and mix gently until coated. Sprinkle over the pine nuts.", "To serve, spoon the tortellini and pesto onto serving plates. Sprinkle some grated parmesan over each and garnish with a few small basil leaves." ]

[ "225g/8oz dried marrowfat peas", "1 tsp bicarbonate of soda", "25g/1oz butter", "salt and freshly ground black pepper", "2 free-range egg yolks", "1 tsp English mustard", "300ml/10½fl oz rapeseed oil", "2 lemons, zest and juice", "200g/7oz plain flour", "15g/½oz fresh yeast", "pinch caster sugar", "pinch salt", "1 tbsp cider vinegar", "200ml/7fl oz beer", "dripping or vegetable oil, for deep frying", "1kg/2lb 4oz pollock fillets, skin on, pin bones removed, cut into 5cm/2in fishfingers", "sea salt, to taste", "1 long baguette, cut in half lengthways", "50g/1¾oz butter, softened" ]

[ "For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight.", "Drain the soaked peas and rinse them under cold water.", "Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little.", "Beat in the butter and season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.", "For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter.", "Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.", "Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.", "When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown.", "To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves." ]

[ "300g/10½oz '00' flour, plus extra for dusting", "3 free-range eggs", "2 tbsp olive oil", "1 onion, finely chopped", "2 garlic cloves, finely chopped", "1 large carrot, finely chopped", "1 celery stalk, trimmed, finely chopped", "200g/7oz smoked bacon lardons", "500g/1lb 2oz beef mince", "2 tbsp tomato purée", "1 x 400g tin tomatoes", "150ml/5fl oz red wine", "handful fresh basil leaves, roughly torn", "salt and freshly ground black pepper", "3-4 tbsp freshly grated Parmesan, to serve" ]

[ "For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth.", "Wrap the pasta dough in cling film and chill for 20 minutes in the fridge.", "Dust the rollers of your pasta-rolling machine with flour.", "Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in.", "Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.", "Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.", "Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta.", "Repeat the rolling process with the remaining pieces of pasta dough.", "Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu.", "For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured.", "Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes.", "Add the beef mince and fry for 2-3 minutes on each side, or until just browned.", "Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil.", "Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving.", "To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan." ]

[ "225g/8oz dried marrowfat peas", "1 tsp bicarbonate of soda", "25g/1oz butter", "sea salt and freshly ground black pepper", "1 lemon, cut into wedges", "200g/7oz plain flour", "15g/½oz fresh yeast", "pinch salt", "pinch caster sugar", "200ml/7fl oz beer", "1 tbsp cider vinegar", "vegetable oil, for deep frying", "4 x 200g/7oz hake fillet, skin on, pin boned and trimmed", "1 onion, sliced into rings", "4 slices thick white bread", "butter, for the bread, optional", "3 free-range egg yolks", "1 tbsp Dijon mustard", "2 tbsp cider vinegar", "300ml/11fl oz rapeseed oil", "50g/1¾oz capers", "75g/2½oz gherkins, chopped", "1 shallot, finely chopped", "1 small bunch dill, chopped", "2 tbsp chopped flatleaf parsley", "½ lemon, juice only" ]

[ "For the mushy peas, soak the peas in a large bowl, in three times their volume of water for at least 1½ hours or, if you have the time, overnight.", "Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Add the bicarbonate of soda. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.", "The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season with salt and pepper.", "For the beer battered hake, combine the flour, yeast, salt and sugar in a bowl.", "Add the beer and vinegar and whisk until it forms a thick batter.", "Set aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.", "Heat a deep fat fryer to 190C/375F or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Dip each piece of onion into the batter to coat thoroughly. Cook them in batches in the fat fryer, and cook for 2-3 minutes until golden-brown and cooked through.", "Dip each piece of fish into the batter to coat thoroughly. Lower them carefully into the fryer, and cook one at a time. Cook for 4-6 minutes until the fish is cooked through and the batter is golden-brown.", "Drizzle the remaining batter into the fat to make scraps.", "Butter the bread with the softened butter and cut in half.", "For rapeseed tartare sauce, whisk together the egg yolks, mustard and vinegar in a bowl or small processor.", "Still whisking, start adding the rapeseed oil very slowly to make a mayonnaise - the mixture should be thick and light once the oil is incorporated.", "Stir in the capers, gherkins, shallot and herbs.", "Season with salt and pepper and a touch of lemon juice.", "To serve, place the fish on plates, with a spoonful of mushy peas alongside. Pile the bread and butter next to it and finish with a squeeze of lemon juice and spoonful of tartare sauce." ]

[ "5 whole raw beetroot, tops and leaves left on", "2 litres/3½ pints buffalo milk (available from delicatessens and specialist suppliers)", "50ml/2fl oz lemon juice", "6 tbsp extra virgin olive oil", "½ baguette, cut into small cubes", "2 sprigs fresh rosemary, leaves only", "2 sprigs fresh thyme, leaves only", "2 tbsp sherry vinegar", "1 tsp cumin seeds", "1 tbsp fresh tarragon leaves", "1 tbsp fresh oregano leaves, plus extra whole sprigs, to garnish", "1 tbsp fresh marjoram leaves", "1 tbsp flatleaf parsley leaves", "salt and freshly ground black pepper", "4 sprigs oilseed rape (optional)", "4 sprigs fresh dill, leaves only" ]

[ "Cut the leaves from the tops of the beetroot and set aside.", "Half-fill a saucepan with water, then add the whole beetroot and bring the water to the boil. Reduce the heat until the water is simmering, then simmer for 30-45 minutes, or until the beetroot are tender when pierced with the point of a knife. Drain well and set aside to cool.", "Meanwhile, bring the buffalo milk to the boil in a separate saucepan, without stirring. When the milk is just coming to the boil, whisk in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey.", "Carefully strain the buffalo milk curds and whey through a sieve suspended over a large bowl. Set aside to drain for 5 minutes - the longer you leave it to strain, the more solid a cheese it will become. Once strained, chill the solid curd cheese in the fridge until needed (discard the liquid whey).", "Heat half the olive oil in a frying pan over a medium heat. When the oil is hot, add the bread cubes, rosemary and thyme leaves and fry, stirring well, until the bread is golden-brown and crisp. Transfer the pan contents to a bowl, then drizzle over the remaining olive oil and all of the sherry vinegar.", "Add the cumin seeds and reserved beetroot leaves to the pan used to cook the bread and stir-fry until the beetroot leaves have just wilted. Add the pan contents to the bowl with the bread cubes.", "When the beetroot are cool enough to handle, cut them into chunks and add them to the bowl containing the bread cubes. Mix in the remaining herbs and season, to taste, with salt and freshly ground black pepper.", "To serve, divide the salad among four serving plates. Top with spoonfuls of the strained buffalo curd cheese. Drizzle over a little olive oil, then garnish with the oregano sprigs, oilseed rape, if using, and dill sprigs." ]

[ "5 gelatine leaves", "750g/1lb 10oz fresh raspberries", "100g/3½oz icing sugar", "1 heaped tbsp cornflour", "250ml/9fl oz full-fat milk", "1 tsp vanilla extract", "250ml/9fl oz double cream", "2-3 sprigs lemon verbena, leaves only, to decorate" ]

[ "Soak the gelatine leaves in a bowl of cold water for a few minutes, until softened.", "Meanwhile, blend 600g/1lb 5oz of the raspberries and all but 2 tablespoons of the icing sugar to a purée in a food processor. Strain the mixture through a fine sieve into a bowl, discarding the seeds.", "In a bowl, whisk the cornflour and the remaining icing sugar with 75ml/3fl oz of the milk to form a smooth, thick paste. Stir in the remaining milk and vanilla extract until smooth and well combined, then pour the mixture into a saucepan and heat until just simmering.", "Simmer for a couple of minutes until the mixture has thickened slightly, then squeeze the soaked gelatine leaves dry and add them to the mixture, stirring constantly until dissolved.", "Remove the pan from the heat and whisk in the double cream and 150ml/5fl oz of the raspberry purée until well combined.", "Pour the blancmange mixture into the moulds and chill in the fridge for at least 4 hours.", "When ready to serve, remove the moulds from the fridge and quickly dip them into a bowl of hot water to loosen the blancmange. Invert the moulds onto serving plates. Serve with the remaining raspberry purée, garnished with the remaining whole fresh raspberries and the lemon verbena leaves." ]

[ "300ml/10fl oz double cream", "1 vanilla pod, split in half lengthways and seeds scraped out", "100ml/3½fl oz condensed milk", "2 gelatine leaves, soaked in water for at least five minutes", "350ml/12fl oz buttermilk", "25ml/1fl oz poire William", "250g/9oz strong white flour", "pinch salt", "50g/1¾oz caster sugar", "30g/1oz butter, softened", "1 tsp fast-action yeast", "vegetable oil, for deep frying", "1 tsp ground ginger", "4 pears, peeled", "1 lemon, zest and juice", "150g/5½oz caster sugar", "1 vanilla pod, split and seeded", "1-2 tbsp icing sugar, for dusting", "50g/1¾oz butter", "4 tiny sprigs mint" ]

[ "For the panna cotta, chill a jug in the freezer.", "Heat the double cream, vanilla pod and seeds and the sugar in a saucepan until just boiling, stirring occasionally. Remove the pan from the heat, squeeze out the excess water from the soaked gelatine and add it to the hot cream. Whisk in the buttermilk until the gelatine is dissolved completely.", "Pass the mixture through a fine sieve into the chilled jug, and then stir in the poire William.", "Chill the cream mixture in the fridge, whisking every five minutes until the mixture begins to set. Divide the mixture among four dariole moulds and chill in the fridge for at least two hours.", "For the doughnuts, mix the flour, salt, 25g/1oz of the caster sugar and all of the butter, 150ml/5fl oz water and yeast until well combined.", "Mix for 4-5 minutes, or until the mixture comes together as a smooth dough. Cover with cling film and set aside for one hour to rise, or until doubled in size.", "Divide the dough into 12 equal portions and roll each into a ball.", "Line a tray with baking parchment and place the dough balls onto it, leaving plenty of room between each ball. Set aside in a warm place to prove for a further 20 minutes.", "When the dough has proved, heat the oil in a deep fat fryer to 150C/302F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the dough balls into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "Place the remaining caster sugar and ground ginger on a plate and roll the doughnuts in it until completely coated.", "For the pear purée, place the peeled pears into a saucepan with the lemon zest and juice, and the sugar, vanilla pod and seeds. Add enough water to just cover the pears.", "Place on the heat, bring to the boil then reduce the heat and simmer for 15 minutes.", "Lift the pears out and drain onto kitchen paper until cool enough to handle.", "Cut two of the pears in half top to bottom, then cut each half into about eight chunky pieces, discarding the core.", "Pat the pear pieces dry then transfer to a baking tray. Sprinkle with icing sugar and caramelise using a chef’s blowtorch (or under a pre-heated grill) until golden brown.", "Roughly chop the remaining two pears and place in a blender with two tablespoons of the poaching liquid and blend to a thick purée- adding more liquid if necessary.", "Heat a frying pan until hot, add the butter and cook until just nut brown then add the pear purée and heat through – the sauce should split.", "To serve, dip the outside of the panna cotta moulds into hot water for a few seconds, then gently turn out onto the centre of each serving plate. Place three doughnuts onto each plate and scatter the caramelised pear chunks around. Finish with a drizzle of the buttery pear purée and some mint leaves." ]

[ "2 ripe bananas, unpeeled", "2 sprigs fresh rosemary", "2 scoops good-quality ready-made vanilla ice cream", "1 passion fruit, seeds scooped out", "vegetable oil, for deep-frying", "75g/2½oz cornflour", "125ml/4½fl oz sparkling water", "1 ripe banana, peeled and cut in half lengthways", "150g/5oz caster sugar", "2 tbsp sesame seeds", "25g/1oz butter, softened, for greasing", "2 tbsp caster sugar, for dusting", "3 free-range egg whites", "50ml/2fl oz ready-made vanilla custard, plus extra to serve", "2 passion fruit, seeds scooped out", "1 tbsp icing sugar", "2 scoops good-quality ready-made vanilla ice cream" ]

[ "For the charred bananas and ice cream (the kids' dessert), preheat the oven to 200C/180C Fan/Gas 6.", "Using a sharp knife, make a small slit in one end of each banana. Stick a sprig of rosemary into each slit.", "Heat a griddle pan over a high heat. Add the bananas and cook for 4-5 minutes on each side, or until blackened on all sides and heated through.", "To serve, split the bananas lengthways and open out slightly, then place onto serving plates (you can return them to their skins to serve, if desired). Top with a scoop of ice cream and sprinkle with the passion fruit seeds.", "For the sesame-toffee bananas (the adults' dessert), heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, prepare a bowl of iced water.", "In a bowl, whisk together the cornflour and sparkling water until smooth and well combined. Add the banana halves and gently mix until coated.", "Carefully lower the battered bananas into the hot oil and fry for 2-3 minutes, or until very light golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.", "Meanwhile, heat the sugar, without stirring, in a heavy-based frying pan over a high heat. Swirl the pan until the sugar melts to a light golden-brown caramel. Stir in the sesame seeds, then dip the base of the pan into a sinkful of cold water to stop the caramel from cooking any further.", "Using a spoon, carefully roll the battered banana halves in the hot caramel, one at a time, until completely coated. (CAUTION: melted sugar is extremely hot.) Transfer to the bowl of iced water until completely cold, then set aside to drain.", "For the soufflé, preheat the oven to 230C/210C Fan/Gas 8. Grease two large ramekins with butter, then dust the insides with a coating of sugar.", "Whisk the egg whites in a clean bowl until firm peaks form when the whisk is removed.", "Fold the custard and passion fruit seeds into the whisked egg whites, then spoon the mixture carefully into the ramekins, smooth the tops using a palette knife and place them on a baking tray.", "Bake the soufflés in the oven for 8-10 minutes, until risen and golden-brown.", "Dust the soufflés with the icing sugar and serve immediately, with a spoonful of custard, one of the sesame-toffee banana halves and a scoop of ice cream alongside." ]

[ "100g/3½oz caster sugar", "1.5kg/3lb 5oz cherries, stoned", "100ml/3½fl oz cherry brandy", "2 litres/3½ pints double cream, whipped", "600ml/20fl oz fresh vanilla custard, cooled", "2 Madeira cakes, sliced", "50g/1¾oz white chocolate, grated", "100g/3½oz caster sugar", "12-20 cherries on stalks, to decorate" ]

[ "Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly.", "Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool.", "Whisk together half the cream and all the custard.", "Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup.", "In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture.", "Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate.", "To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning.", "Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them." ]

[ "225g/8oz unsalted butter, softened", "1 garlic bulb, cloves peeled and crushed", "4 tbsp chopped fresh flatleaf parsley leaves", "vegetable oil, for deep-frying", "4 skinless chicken breasts, wing bone left in (ask your butcher to do this for you)", "75g/2¾oz plain flour", "3 free-range eggs, lightly beaten", "90g/3¼oz Japanese panko breadcrumbs", "125g/4½oz runner beans, trimmed, cut into 4cm/1½in pieces", "125g/4½oz fresh or frozen peas", "4 spring onions, trimmed, white part roughly chopped", "125g/4½oz broad beans, double podded", "6 blanched garlic scapes (the long stalks from fresh garlic), cut into 4cm/1½in pieces (optional)", "salt and freshly ground black pepper" ]

[ "In a bowl, mix together 175g/6oz of the butter, all but one clove of garlic and half of the parsley. Season, to taste, with salt and freshly ground black pepper.", "Place a sheet of cling film on a clean work surface. Spoon the garlic butter onto the cling film, then pull the edge of the cling film on top of the butter and mould the butter into a log shape. Twist the ends of the cling film to seal and chill in the fridge for at least an hour, or until needed.", "Heat the oil in a deep-fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "While the oil is heating, carefully cut a deep pocket in each of the chicken breasts, inserting the knife into the bone end, just under the bone.", "Remove the cling film from the chilled garlic butter and slice it into 1cm/½in slices. Stuff each chicken breast with a few slices of garlic butter, pushing them into the chicken as far as possible.", "Sprinkle the flour onto a plate. Beat the eggs in a bowl. Scatter the breadcrumbs onto another plate. Dust each chicken breast first in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.", "Carefully lower the chicken Kievs into the hot oil, two at a time, and fry for 8-10 minutes, or until the breadcrumbs are golden-brown and the chicken is cooked through. (To check that the chicken is cooked through, remove one breast from the oil using a slotted spoon and pierce in the thickest part with a skewer; the juices should run clear. Take care not to pierce the chicken too deeply in case the melted butter escapes!) Set the chicken Kievs aside on a plate lined with kitchen paper to drain and keep warm. Repeat the process with the remaining two chicken Kievs.", "Meanwhile, place the runner beans, peas, spring onions, broad beans, the remaining clove of garlic and 25g/1oz of the remaining butter in a small saucepan. Cover with 275ml/½ pint water and bring to the boil. Reduce the heat until the water is simmering, then simmer for 3-4 minutes, or until the vegetables are tender. Drain well and return the vegetables to the pan.", "Add the remaining 25g/1oz of butter, the remaining parsley and the garlic scapes, if using, to the pan and heat through until the butter has melted. Season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the spring vegetables into the centre of four serving plates. Top each portion with a chicken Kiev." ]

[ "100g/3½oz butter", "1 tsp caster sugar", "pinch salt", "150g/5oz strong flour", "4 eggs", "100g/3½oz dark chocolate", "150g/5½ oz fondant icing sugar", "4 tbsp cocoa powder", "1.2 litres/2 pints double cream", "2 vanilla pods, seeds only" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking paper, and line a tray with baking paper.", "Put 250ml/9floz water into a pan with the salt, sugar and butter and bring to the boil. Add the flour in one go and cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. It will sound like bacon frying in a pan when it’s ready!", "Tip out onto the lined tray and leave to cool in the fridge for 5 minutes.", "Transfer to a kitchen mixer or large bowl and beat in the eggs, one at a time, then continue to beat until the mixture is rich and smooth.", "Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe 8 to 12 strips, to make long éclair shapes, onto the prepared baking sheet. Smooth out any bumps with the tip of a wet finger then sprinkle them with a little water.", "Bake in the oven for 25-30 minutes until golden-brown and crisp.", "Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool.", "Meanwhile, put the chocolate in a bowl set over a pan of water and simmer until the chocolate has melted.", "Remove from the heat and add the icing sugar and cocoa and beat together. Add 2 tablespoons of hot water from the saucepan and beat until smooth then add 3-4 more tablespoons, a little at a time, until you have a smooth shiny pourable icing. Place back over the pan of water, off the heat, to keep warm until ready to use.", "Whip the double cream until soft peaks form when the whisk is removed and spoon into a piping bag.", "Using the end of a clean, ink free biro, make a hole on the top of the éclair at either end. Carefully insert the nozzle into the holes, and fill with the cream.", "Dip the éclairs into the fondant chocolate to cover the top evenly and leave to set before serving." ]

[ "3 tbsp olive oil", "6 good-quality pork sausages", "1 shallot, finely chopped", "½ tsp roughly chopped fresh rosemary leaves", "1 garlic clove, finely chopped", "200g/7oz tinned chopped tomatoes", "60ml/2¼fl oz chicken stock", "200g/7oz tinned flageolet beans, drained and rinsed", "½ tbsp roughly chopped fresh flatleaf parsley", "50g/1¾oz pancetta lardons", "2 confit duck legs (available from delicatessens), bones removed, meat roughly chopped", "275ml/9¼fl oz chicken stock", "1 tsp roughly chopped fresh rosemary leaves", "1 tbsp chopped fresh flatleaf parsley leaves", "4 thick slices sourdough bread", "500g/1lb 2oz floury potaotes, such as King Edward, peeled and chopped", "50g/1¾oz unsalted butter", "5-6 tbsp double cream", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "For the baked beans and sausages, heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through. Remove from the pan and set aside.", "Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes.", "Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly.", "Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm.", "For the cassoulet and mash, heat a heavy-based, ovenproof casserole dish over a medium heat. Add the pancetta lardons and fry until crisp and golden-brown. Then add the duck confit.", "Add the cooked sausages and the bean mixture, then pour over the stock and bring the mixture to a simmer. Stir in the rosemary and parsley and season, to taste, with salt and freshly ground black pepper.", "Meanwhile, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides.", "In a food processor, blend the toasted sourdough to breadcrumbs. Sprinkle the breadcrumbs on top of the cassoulet and bake for 5-10 minutes, or until the sauce has thickened slightly.", "Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well and return to the pan, then return the pan to the heat for 1-2 minutes so that any excess moisture evaporates.", "Mash the potatoes until smooth (preferably using a potato ricer), then beat in the butter and double cream until smooth. Season, to taste, with salt and freshly ground black pepper.", "To serve, divide the mash among serving plates and spoon over the cassoulet." ]

[ "4 floury potatoes, such as Maris Piper, peeled and diced", "vegetable oil, for deep-frying", "100g/3½oz plain flour", "1 tbsp caster sugar", "pinch salt", "2 tbsp cider vinegar", "150-200ml/5-7fl oz beer or lager", "2 onions, 1 cut into 1cm/½in-thick slices, 1 chopped", "50g/1¾oz butter", "1 garlic clove, crushed", "4 ripe tomatoes, 2 chopped, 2 sliced", "1 x 340g tin corned beef, roughly chopped", "1 tbsp Worcestershire sauce", "4-5 drops Tabasco" ]

[ "Bring the potatoes to the boil in a pan of salted water. Reduce the heat until the water is simmering and simmer the potatoes for 8-10 minutes, or until just tender. Drain well and set aside.", "Meanwhile, heat the oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Whisk the flour, sugar, salt, vinegar and half of the beer together in a large bowl to a thick, smooth batter. Continue to add the beer a little at a time until the batter has the consistency of double cream (you may not need to use all of the beer).", "Separate the onion slices into rings and dip each one into the batter until completely coated. Carefully lower the onion rings, in batches, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the hot oil and set aside to drain on kitchen paper. Repeat the process with the remaining onion rings.", "Heat half of the butter in a frying pan over a medium heat and add the chopped onion. Fry for 2-3 minutes, or until softened.", "Add the remaining butter to the pan, then add the garlic and drained potatoes and continue to fry for 2-3 minutes.", "Add the chopped tomatoes and the corned beef and stir-fry for 1-2 minutes, or until the tomatoes have softened and the corned beef is heated through. Add the Worcestershire sauce and Tabasco and season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the corned beef hash onto serving plates. Pile the onion rings on top. Garnish with the sliced tomatoes." ]

[ "500g/1lb 2oz strawberries, hulls removed", "300ml/10½fl oz extra-thick double cream", "½ vanilla pod, seeds scraped out with a sharp knife", "450ml/¾ pint sparkling elderflower pressé", "50g/2oz caster sugar", "5 gelatine sheets, soaked in cold water for 5 minutes", "1 peach, stone removed, flesh finely diced", "50g/2oz small fresh strawberries, cut into quarters", "small handful fresh basil leaves, preferably Greek basil" ]

[ "For the strawberry ice cream, freeze the strawberry quarters in the freezer in a sealable food bag for at least 4 hours, but preferably overnight.", "Meanwhile, for the elderflower jelly, heat 100ml/3½fl oz of the elderflower pressé and all of the caster sugar in a saucepan over a medium heat until just simmering. Drain the soaked gelatine and add it to the elderflower mixture, stirring until dissolved.", "When the gelatine has dissolved, pour in the rest of the elderflower pressé and stir to combine.", "Pour the elderflower jelly mixture into a wide, shallow bowl or a lipped plate. Chill in the fridge until set, about 30 minutes.", "When the strawberries have frozen and the jelly is ready to serve, blend the strawberries in a food processor with the vanilla seeds and half of the cream for 3-4 minutes, or until the ice cream mixture is smooth and thick and the strawberries have started to freeze the cream.", "To serve, decorate the top of the jelly with the chopped peaches, chopped fresh strawberries and basil, then top with scoops of the strawberry ice cream. Serve immediately, with the remaining ice cream in bowls alongside." ]

[ "4 slices dry cured back bacon", "50g/1¾oz salted butter, softened", "1 tomato, cut into quarters", "2 slices fresh thick white bread" ]

[ "Put the bacon into a cold frying pan, then turn the heat up and cook for a couple of minutes before adding a knob of the butter and the quartered tomatoes.", "Cook until the bacon is just golden-brown at the edges and cooked through and the tomatoes are softened – about 5-6 minutes.", "Slather the bread with the softened butter and place the tomatoes onto one slice of the bread and press down slightly, then add the bacon and top with the second slice of bread.", "Press down lightly to squish it all together then cut in half and eat, mopping up any spilled butter and juices with the sandwich as you go." ]

[ "225g/8oz plain flour", "8 free-range eggs", "1 tbsp wholegrain mustard", "570ml/1 pint milk", "pinch salt", "75g/2¾oz beef dripping (or lard)", "6 good-quality sausages", "2 onions, finely sliced", "1-2 tbsp yeast extract", "75ml/2½fl oz red wine", "1 tbsp gravy granules", "200ml/7fl oz beef stock", "buttered peas, to serve", "knob of butter", "salt and freshly ground black pepper" ]

[ "Place the plain flour in a bowl and make a well in the centre.", "Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter.", "Place in the fridge for at least four hours, but preferably overnight.", "Preheat the oven to 220C/425F/Gas 7.", "Place three-quarters of the beef dripping into a roasting tin and heat in the oven.", "Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned.", "Remove the batter from the fridge and whisk once more to combine.", "Place the sausages in the roasting tin and pour over the batter.", "Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes.", "Make the gravy using the same pan that the sausages were cooked in.", "Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned.", "Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half.", "Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper.", "Remove the toad in the hole from the oven and set aside for a few minutes.", "Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas." ]

[ "12 rashers thinly sliced pancetta", "2 tbsp maple syrup", "8 slices brioche", "4 large slices Gruyère", "2 free-range eggs, lightly beaten", "1 tsp caster sugar", "150ml/5fl oz full-fat milk", "50g/2oz unsalted butter", "salt and freshly ground black pepper" ]

[ "Heat a frying pan over a high heat. When the pan is smoking, add the pancetta and dry-fry for 1-2 minutes on each side, or until crisp and cooked through. Drizzle over the maple syrup and transfer the pancetta to a warm plate.", "Lay four slices of the brioche onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta. Drizzle over the pan juices, then top with the remaining slices of brioche.", "Whisk the eggs, sugar and milk in a shallow, wide bowl until well combined, then season, to taste, with salt and freshly ground black pepper.", "Dip each sandwich into the egg mixture, allowing the brioche slices to soak for a few seconds on each side.", "Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add two of the soaked sandwiches and fry gently for 4-5 minutes on each side, or until golden-brown on both sides and heated through. Keep warm. Repeat the process with the remaining butter and the remaining two sandwiches. Serve immediately." ]

[ "4 chicken breasts, boneless and skinless", "40g/1½oz shelled hazelnuts", "25g/1oz parmesan, freshly grated, plus extra for serving", "2 lemons, zested then cut in half", "2 sprigs thyme, leaves only", "40g/1½oz Japanese panko breadcrumbs", "75g/3oz plain flour", "sea salt and freshly ground black pepper", "2 free-range eggs, beaten", "250g/9oz butter", "2 heads Little Gem lettuce, leaves separated" ]

[ "Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick.", "Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs.", "Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate.", "Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.", "Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly.", "Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go.", "Drain onto kitchen paper and then finish with a little more parmesan cheese.", "To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice.", "Pile the salad leaves alongside with a wedge of lemon." ]

[ "100g/3½oz caster sugar", "200g/7oz sea salt", "1 large trout, cleaned, filleted, pin boned (ask your fishmonger to do this for you)", "1 tbsp white balsamic vinegar", "3 tbsp extra virgin olive oil", "2 shallots, peeled, sliced into rings", "200g/7oz cooked beetroot, roughly chopped", "200g/7oz feta, roughly chopped", "100g/3½oz watercress", "salt and freshly ground black pepper" ]

[ "Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions.", "Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets, skin-side down, on the line of sugar and salt.", "Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film.", "Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours.", "When the trout has cured, remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water, then pat dry with kitchen paper.", "Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water.", "When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.)", "When the trout has smoked, remove from the smoker and set aside to cool.", "Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.", "Arrange the shallot rings, beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves, then drizzle over the dressing." ]

[ "50g/1¾oz strong white bread flour", "50g/1¾oz durum wheat semolina flour", "6g fresh yeast", "¼ tsp caster sugar", "90ml/3fl oz tepid water", "450g/1lb strong white bread flour, plus extra for dusting", "450g/1lb durum wheat semolina flour", "2½ tsp salt", "475ml/17fl oz tepid water", "150g/5½oz rocket leaves", "large bunch fresh basil, leaves only", "1 garlic clove, peeled", "50g/1¾oz parmesan, grated", "125ml/4½fl oz extra virgin olive oil", "50g/1¾oz pine nuts, toasted", "baguette slices (see above)", "3 balls mozzarella, drained and thinly sliced", "150g/5½oz sliced serrano ham", "freshly ground black pepper" ]

[ "For the bread sponge, in a bowl, mix together the flours, yeast and sugar until well combined. Whisk in the water to form a thick batter, then cover and set aside to ferment for 1½ hours.", "For the bread, when the bread sponge has fermented, scrape the bread sponge into a freestanding mixer fitted with a dough hook. Add the flour, semolina flour and salt, then start the machine running (cover the bowl if possible).", "Pour in 300ml/10½fl oz of the water, adding the remaining water little by little once the mixture has come together as a soft dough.", "Turn out the bread dough onto a lightly floured work surface and knead for a few minutes until smooth and elastic, then return the dough to the bowl, cover loosely with a greased piece of cling film and set aside to prove for 1½ hours.", "Knock back the dough by punching the air out of it several times, then divide the dough in half. Knead each half lightly then roll both into a baguette shape with pointed ends.", "Transfer the baguettes to a baking tray and make several slashes into the top of each using a sharp knife. Set the baguettes aside to prove again for 1 hour.", "When the baguettes have proved, preheat the oven to 220C/200C Fan/Gas 7. Bake the bread in the oven for 45 minutes, then set aside to cool before slicing.", "For the hot tinned sandwich, reduce the oven temperature to 200C/180C Fan/Gas 6. Line a 1kg/2lb 4oz loaf tin with greased aluminium foil (the greased side should face upwards).", "Blend three-quarters of the rocket, half the basil, and all of the garlic, parmesan and olive oil to a smooth but grainy consistency in a food processor, or pound it using a pestle and mortar. Add the pine nuts and season, to taste, with freshly ground black pepper, then blend or pound the pesto again until well combined.", "Spread two slices of baguette with pesto, then fill this sandwich with a layer of rocket leaves, basil leaves, mozzarella, and serrano ham. Repeat the process with the remaining bread and fillings.", "Pack the sandwiches tightly into the prepared loaf tin, then fold the foil over the top so that the sandwiches are completely enclosed in the foil.", "Cook the sandwiches in the oven for 25-30 minutes, or until the cheese has melted and the sandwiches are completely heated through.", "Unwrap the sandwiches and serve immediately." ]

[ "200g/7oz fresh root ginger, peeled and thinly sliced", "4 fresh curry leaves", "75g/2¾oz palm sugar", "50g/2oz tamarind paste", "pinch salt", "25g/1oz caster sugar", "1 apple, cut horizontally into 12 thin slices", "10g/½oz butter", "8 thin slices pancetta", "8 x 1cm/½in thick slices black pudding", "1 tsp olive oil", "4 large scallops with roe", "½ lemon, juice only", "4 tsp extra virgin olive oil, to serve" ]

[ "Bring the ginger, curry leaves, palm sugar, tamarind and 500ml/18fl oz water to the boil in a large saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside to cool slightly, then blend to a fine purée in a food processor. Season with a pinch of salt.", "Heat the caster sugar in a frying pan over a low to medium heat until melted and beginning to caramelise. Add the apple slices and cook in the caramelised sugar for a few seconds before adding the butter. When the butter has melted, add a splash of water to the pan and swirl the contents, without stirring, until the caramel is smooth and the apple slices are coated in caramel.", "Dry-fry the pancetta slices in a non-stick frying pan over a high heat, until crisp on both sides. Remove from the pan and set aside.", "Add the black pudding slices to the same pan and dry-fry for 30 seconds only on each side, until just crisp on the outside but still soft on the inside. Remove from the pan and set aside.", "Drizzle the scallops with a little of the oil, then add them to the same pan and fry for 1-1½ minutes on each side, or until golden-brown on both sides and just cooked through. Squeeze over the lemon juice then remove the scallops from the pan.", "To serve, cut the scallops in half widthways. Place one disc of caramelised apple into the centre of the serving plates. Top with a small spoonful of the spice purée, then a slice of black pudding, then half a scallop. Repeat the stacking process once more to create two towers on each plate. Drizzle a spoonful of spice purée around the edge of each plate, then top the towers with a couple of pieces of crispy pancetta and finish with a drizzle of extra virgin olive oil." ]

[ "250ml/9fl oz full-fat milk", "250ml/9fl oz double cream", "1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife", "110g/3¾oz caster sugar", "6 free-range egg yolks", "25g/1oz unsalted butter, melted, plus extra for greasing", "175g/6oz plain flour, plus extra for dusting", "6 free-range eggs", "175g/6oz caster sugar", "25g/1oz pistachio paste (available online or from specialist retailers)", "900g/2lb fresh raspberries, plus extra to serve", "25g/1oz flaked almonds", "500ml/1lb 2oz double cream", "3 tbsp icing sugar, sifted", "125ml/4fl oz kirsch", "40g/1½oz shelled pistachio nuts, roughly chopped" ]

[ "For the custard, gently heat the milk, cream, vanilla pods and vanilla seeds in a saucepan.", "In a bowl, whisk the sugar and egg yolks until pale and creamy.", "When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated. Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon.", "Strain the custard into a bowl and set aside to cool. Once cool, chill in the fridge for at least an hour.", "Meanwhile, for the pistachio sponge, preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in springform cake tin with a little melted butter, dust the insides with flour, then line the base with a circle of baking parchment.", "Whisk the eggs and sugar in a large bowl for 4-5 minutes, or until pale, thick and creamy. Whisk in the pistachio paste and mix for a further minute, until completely incorporated.", "Quickly but carefully, fold the flour and melted butter into the mixture. Pour the cake batter into the prepated tin and bake for 20-25 minutes, or until golden-brown and cooked through. (The cake is cooked through when a skewer inserted into the centre comes out clean.) Allow to cool in the tin for 10 minutes, then turn out onto a wire rack and set aside until competely cool.", "Meanwhile, in a food processor, blend 300g/10½oz of the raspberries to a purée with two tablespoons of cold water. Set aside.", "Toast the flaked almonds for a few seconds in a small, dry frying pan set over a medium heat. When they start to brown, tip them onto a plate to stop them from cooking further.", "Whip the cream with the icing sugar until soft peaks form when the whisk is removed.", "Cut the cooled pistachio cake into 2cm/1in-thick slices.", "To assemble the trifle, arrange a layer of sponge pieces in the bottom of a large glass serving bowl. Drizzle over a little kirsch, then spread over some of the raspberry purée and sprinkle a handful of raspberries on top. Pour over a little of the cold custard. Repeat the layering process until all of the ingredients have been used up.", "To finish, top the trifle with the whipped cream and sprinkle over the extra raspberries, the flaked almonds and the chopped pistachios. Serve immediately, or chill until ready to serve." ]

[ "450g/1lb caster sugar", "8 gelatine leaves", "50ml/2fl oz raspberry cordial", "75-100ml/2½-3½fl oz vodka", "vegetable oil, for greasing", "350g/12oz raspberries", "500ml/18fl oz milk", "500ml/18fl oz double cream", "1 vanilla pod, split in half lengthways and seeds scraped", "8 free-range egg yolks", "225g/8oz caster sugar", "200ml/7fl oz sugar syrup (leftover from making the jelly)", "50ml/2fl oz lime and lime mint cordial", "1½ tsp arrowroot", "3 limes, zest only" ]

[ "For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil.", "Meanwhile, soak the gelatine in a bowl of cold water until softened.", "When the syrup has boiled, measure 1 litre/1¾ pints into a jug (reserving the rest for the sauce). Squeeze the gelatine out to remove any excess water and add to the measured syrup and mix gently to dissolve.", "Add the raspberry cordial and vodka and mix to combine.", "Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds to cover totally, with at least 2cm/¾in hanging over the edge. Place the moulds onto a tray filled with ice.", "Spoon a 1cm/½in layer of jelly into each mould. Layer the raspberries onto the jelly and then cover with another layer of jelly. Allow this layer to set before adding more raspberries and jelly to reach the top of the mould (reserve a few raspberries to serve).", "Place in the fridge for at least four hours to set.", "For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. When the mixture has just come to the boil, whisk the egg yolks and sugar together in a large bowl.", "Pour the boiling cream mixture over the eggs, stirring all the time, then tip back into the saucepan, place over a high heat and cook, stirring all the time, until the mixture has thickened.", "Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn according to manufacturer's instructions until frozen.", "Remove and transfer into a sealed container. Store in the freezer until needed.", "For the sauce, place 200ml/7fl oz of the reserved sugar syrup into a pan with the cordial and bring to a simmer. Dissolve the arrowroot in a little water and whisk into the syrup until it is thick enough to coat the back of a spoon.", "Remove from the heat, stir in the lime zest and set aside to cool.", "To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce." ]

[ "4 free-range egg whites", "2 lemons, zest only", "2 bunches fresh basil, leaves chopped", "1.25kg/2lb 12oz sea salt", "1 x 2kg/4lb 8oz whole sea bass, scales and guts removed, cleaned (ask your fishmonger to do this for you if you prefer)", "200g/7oz smoked back bacon, cut into lardons", "600g/1lb 6oz cooked new potatoes, sliced", "½ red onion, finely sliced", "1 x 280g jar roasted artichokes in olive oil", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (big enough for the fish) with silicone paper.", "Whisk the egg whites in a large bowl until foamy, then add the lemon zest. Chop half of the basil leaves and add them to the egg whites, then mix in all of the salt until well combined.", "Slice one of the zested lemons and fill the fish cavity with the lemon slices and half of the remaining basil.", "Spread one-third of the egg-white mixture onto the silicone paper lining the baking tray. Place the fish on top. Cover the fish completely with the remaining egg-white mixture.", "Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden-brown and the fish is cooked through (to check that the fish is cooked, stick a knife through the egg-white crust into the centre of the fish, then touch the blade of the knife - it should be hot.", "Remove the fish from the oven and set aside to rest for 15 minutes while you make the salad.", "Heat the vegetable oil in a frying pan over a medium heat. Add the bacon lardons and fry for 3-4 minutes, or until golden-brown and crisp at the edges. Transfer the bacon to a serving bowl.", "Add the cooked potatoes to the same pan and fry for a couple of minutes, until heated through and browned on the edges. Add them to the bowl with the bacon, then stir in the red onion and the remaining basil.", "Drain the artichokes, collecting the oil in a bowl. Stir the artichokes into the salad, and drizzle over some of the oil, as desired, to dress the salad. Season well with plenty of freshly ground black pepper, then mix to combine.", "To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish as you go. Peel away the skin and lift the meat from the bones, picking all the meat from the fish on one side before removing the spine and lifting out the rest of the meat. Remove any large bones as you go. Serve a spoonful of salad alongside each serving of fish." ]

[ "4 large floury potatoes, such as Maris Piper", "drizzle olive oil", "4 tbsp rock salt", "sea salt and freshly ground black pepper", "75g/3oz type ‘00’ pasta flour, plus extra for dusting", "1 free-range egg yolk", "50g/2oz unsalted butter", "4 good-quality pork sausages, skins removed, roughly chopped", "2 shallots, finely chopped", "2 garlic cloves, finely chopped", "1 tsp chilli flakes, or to taste", "300ml/10½fl oz chicken stock", "100ml/3½fl oz double cream", "25g/1oz capers, rinsed, roughly chopped", "2 tbsp roughly chopped fresh flatleaf parsley leaves, plus extra to serve", "2 unwaxed lemons, finely grated zest only", "1 large radicchio, cut into wedges through the root", "1 tbsp olive oil", "50g/2oz fresh white breadcrumbs", "25g/1oz Parmesan, finely grated, to serve" ]

[ "For the gnocchi, preheat the oven to 170C/340F/Gas 3½.", "Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle.", "Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough.", "Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle.", "Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool.", "Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes.", "Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through.", "Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through.", "Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred.", "Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool.", "To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs." ]

[ "1 x 600g/1lb 5oz pork fillet, cut into thin slices", "2 tbsp light soy sauce", "2 tbsp Shaoxing rice wine or dry sherry", "1 tbsp sesame oil", "1 tbsp cornflour", "1 tbsp groundnut oil", "3 large garlic cloves, roughly chopped", "225g/8oz fresh or tinned pineapple in juice, cut into chunks", "2 tsp caster sugar", "5 spring onions, trimmed, finely chopped", "1 tbsp dark soy sauce", "2 tbsp chopped fresh coriander leaves", "3 free-range eggs, lightly beaten", "2 tsp sesame oil", "1 tsp groundnut or vegetable oil", "200g/7oz cooked long-grain rice, chilled (preferably overnight)" ]

[ "For the pork, put the pork into a bowl and add the light soy sauce, rice wine or sherry, sesame oil and cornflour. Mix well to cover the pork in the marinade, then set aside.", "Heat the oil in a wok over a high heat. When the oil starts to smoke, add the garlic and stir-fry for 10 seconds, or until golden brown but not burned. Add the marinated pork, reserving the marinade in the bowl, and continue to stir-fry for 2-3 minutes.", "Add the pineapple, sugar, reserved marinade, three-quarters of the spring onions, and the dark soy sauce and continue to stir-fry for a further 2-3 minutes. Add the coriander, stir well and remove the wok from the heat.", "Meanwhile, for the rice omelette, whisk together the eggs and sesame oil in a bowl.", "Heat the oil in a separate wok or large frying pan over a high heat. When the pan is hot, pour away the oil so that only a light coating remains in the wok.", "Pour the egg mixture into the pan and swirl the pan so that the mixture forms a thin omelette. When the eggs have just set, sprinkle the cooked rice over the omelette and cook for one minute. Carefully fold the edges of the omelette over the rice to cover, then transfer the omelette to a warm plate and cover with a clean tea towel to allow the rice to finish heating through.", "To serve, slice the omelette, divide the slices equally among four serving plates, then spoon the pork alongside. Garnish with the remaining spring onions." ]

[ "1 medium potato, peeled and cut into 1cm/½in cubes", "125g/4½oz butter", "1 shallot, finely diced", "2 garlic cloves, finely diced", "500g/1lb 2oz leeks, washed, trimmed and sliced", "100ml/3½fl oz white wine", "250ml/9fl oz double cream", "3 sprigs fresh thyme, leaves only", "3 slices brioche, cut into 1cm/½in cubes", "50g/2oz Gruyère, finely grated", "4 x 250g/9oz good-quality rump steaks", "1 tbsp rapeseed oil", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Boil the potato cubes in a pan of salted water for 3-4 minutes. Drain well and set aside.", "Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2-3 minutes, or until softened.", "Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish.", "Heat a further 50g/1¾oz butter in a separate frying pan over a medium to high heat. When the butter is foaming, add the brioche cubes and fry for 1-2 minutes on all sides, or until golden-brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated Gruyère. Bake in the oven for 5-10 minutes, or until the cheese is golden-brown and the mixture is bubbling.", "Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil, too.", "Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper.", "Turn the steaks over and fry for 1-2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.", "Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste.", "To serve, place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside." ]

[ "800g/1lb 12oz best-quality beef steak, minced", "3 egg yolks", "1 tbsp Dijon mustard", "300ml/10½fl oz rapeseed oil", "25g/1oz beer mustard or wholegrain mustard", "½ lemon, juice only", "2 tbsp vegetable oil", "4 brioche rolls, cut in half", "4 tbsp ready-made mild chilli relish", "½ round lettuce, leaves separated", "2 tomatoes, sliced", "200g/7oz cheese slices, preferably Monterey Jack", "8 gherkins, drained, sliced", "1 red onion, peeled, sliced", "salt and freshly ground black pepper" ]

[ "Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour.", "Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down.", "Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper.", "When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.)", "Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside.", "To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top.", "Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired." ]

[ "1 tbsp olive oil", "1 slice white bread", "7 slices dry-cured streaky bacon", "400g/14oz chicken livers, sinews trimmed", "50ml/2fl oz brandy", "50ml/2fl oz double cream", "50g/1¾oz mangetout, sliced", "1 tbsp sherry vinegar", "2 handfuls rocket leaves", "salt and freshly ground black pepper" ]

[ "Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides.", "Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate.", "Use the toast to soak up the bacon fat in the frying pan. Set the toast aside.", "Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised.", "Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) .", "Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper.", "To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately." ]

[ "150g/5½oz soft light brown sugar", "100g/3½oz sultanas", "125ml/4½fl oz malt vinegar", "2 eating apples, cored and roughly chopped", "3 tomatoes, roughly chopped", "1 onion, finely chopped", "8 slices dry-cured back bacon", "350g/12oz mature cheddar cheese, grated", "50ml/2fl oz beer", "1 tsp English mustard", "3-4 dashes Tabasco sauce", "1 tsp Worcestershire sauce", "2 tbsp plain flour", "sea salt and freshly ground black pepper", "4 slices thickly sliced white bread" ]

[ "For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise.", "Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar.", "For the rarebit, preheat the grill to high.", "Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through.", "Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper.", "Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top.", "Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney." ]

[ "4 Jacob’s ladder beef ribs", "1 onion, chopped", "1 head of garlic, cut in half horizontally", "1 tsp fennel seeds", "2 star anise", "4 baking potatoes", "a little oil", "sea salt and freshly ground black pepper", "200ml/7fl oz double cream", "1 lemon, juice only", "3 tbsp chives, finely sliced", "25g/1oz butter, plus extra to serve", "1 onion, roughly chopped", "1 garlic clove, crushed", "2 red chillies, finely sliced", "1 tsp fennel seeds, crushed", "2 star anise", "150g/5½oz light muscovado sugar", "300g/10½oz tomato ketchup", "150g/5½oz chipotle chilli ketchup", "150ml/5fl oz dark soy sauce" ]

[ "Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.", "Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.", "Preheat the oven to 200C/400F/Gas 6.", "Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.", "Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.", "Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.", "Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.", "Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.", "Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky.", "While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.", "Serve the ribs with the jacket potato topped with a dollop of butter and soured cream." ]

[ "4 tsp malted milk powder", "250ml/9fl oz full-fat milk", "250ml/9fl oz double cream", "6 free-range egg yolks", "100g/3½oz caster sugar", "1kg/2lb 4oz strong white bread flour, plus extra for dusting", "100g/3½oz caster sugar", "250g/9oz butter, plus extra for greasing", "600ml/1pt 1fl oz milk", "18g fresh yeast", "200g/7oz demerara sugar", "1 tbsp ground cinnamon", "200g/7oz icing sugar", "2 tbsp bourbon whiskey" ]

[ "For the ice cream, in a saucepan, whisk the malted milk powder with a splash of milk until dissolved, then add the remaining milk and the cream and bring the mixture to a simmer.", "In a bowl, whisk the egg yolks and caster sugar until pale and fluffy, then pour the warm milk mixture over the egg mixture, whisking continuously until well combined.", "Return the mixture to the saucepan and cook over a gentle heat, whisking all the time, until the mixture thickens just enough to coat the back of a spoon.", "If using a Pacojet machine, fill (but do not overfill) the container, then place it in the freezer for at least 4 hours, or until frozen solid. Alternatively, pour the mixture into an ice cream machine and churn until frozen, then transfer the ice cream to an airtight, freezeable container and freeze until needed.", "Meanwhile, for the doughnut, mix the flour and sugar in a large mixing bowl, or in the bowl of a free-standing mixer.", "Heat 100g/3½oz of the butter and half of the milk in a saucepan over a low heat. When the butter is just melting, remove the pan from the heat and whisk in the yeast until dissolved. Set aside.", "Add the remaining milk to the pan containing the yeast mixture, then pour all of the liquid over the dry ingredients. Mix for 5 minutes in the free-standing mixer or using an electric whisk fitted with a bread hook attachment, on a medium speed, until the mixture has come together as a soft, sticky dough. Alternatively, knead by hand on a lightly floured work surface for 5 minutes.", "Place the dough into a large bowl and cover with cling film, then set aside at room temperature to prove for 1 hour, or until well risen, spongey and nearly doubled in size.", "Grease the insides of a 38cm/15in deep-sided, non-stick cake tin with butter, and grease the outside edge of a 12.5cm/5in cake tin or ovenproof ramekin. Place one inside the other.", "Melt the remaining 150g/5oz of butter and pour into a large, high-sided roasting tray.", "Mix together the demerara sugar and cinnamon in another high-sided roasting tray.", "Turn out the proved dough onto a lightly floured work surface. Knead it gently for a couple of minutes until smooth and elastic, then roll it into a big bun shape. Using a pair of scissors, snip the dough in the centre to create a hole reaching all the way from the top to the bottom of the bun; use your fingers to gently increase the size of the hole.", "Dip the monster doughnut into the melted butter until completely coated, then dust it on all sides with the cinnamon sugar. Transfer the doughnut to the prepared tin, easing the doughnut hole around the smaller cake tin or ramekin. Cover the doughnut loosely with cling film and set aside at room temperature for 40-45 minutes, or until the dough is well risen.", "Preheat the oven to 180C/160C Fan/Gas 4.", "When the monster doughnut has proved, remove the cling film and bake in the oven for 25-30 minutes, or until golden-brown on top and cooked through. Carefully remove the inner tin, then turn the whole doughnut out onto a large serving platter.", "Stir the icing sugar and bourbon together in a bowl until smooth, then spoon the mixture into a small piping bag and drizzle it over the top of doughnut.", "Fill a ramekin small enough to fit inside the doughnut hole with the ice cream. Serve immediately." ]

[ "200ml/7fl oz cold water", "4 tsp caster sugar", "85g/3oz unsalted butter, plus extra for greasing", "115g/4oz plain flour", "pinch salt", "3 medium free-range eggs, beaten", "600ml/1 pint double cream", "1 orange, zest only", "100ml/3½fl oz water", "80g/3oz caster sugar", "200g/7oz good-quality dark chocolate, broken into pieces" ]

[ "Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.", "For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.", "Turn up the heat, then quickly pour in the flour and salt all in one go.", "Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.", "Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.", "Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.", "Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.", "Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.", "For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.", "For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.", "To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold." ]

[ "150ml/5fl oz rice wine or cider vinegar", "50g/2oz caster sugar", "2 tsp sea salt", "1 tsp yellow mustard seeds", "1 cucumber, thinly sliced", "1 small bunch fresh dill, leaves only, roughly chopped", "12 slices sourdough bread, preferably a mixture of wheat and rye", "40g/1½oz softened butter", "1 tbsp Dijon mustard", "300g/10½oz thinly sliced pastrami", "400g/14oz fontina, sliced", "vegetable oil, for deep frying", "3 parsnips, peeled and cut into wafer-thin slices using a potato peeler", "3 carrots, peeled and cut into wafer-thin slices using a potato peeler", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved.", "Put the cucumber slices into a bowl and pour over the hot vinegar mixture. Stir in the dill and set aside to infuse.", "Meanwhile, toast all the sourdough slices and spread with butter. Spread 4 slices with mustard and top each with a layer of pastrami. Divide half of the cheese slices equally among the 4 bread slices, then arrange a layer of pickled cucumber on top of the cheese.", "Repeat this layering process with another slice of bread and the remaining butter, mustard, pastrami, cheese and pickled cucumber. Finish each sandwich with a piece of bread.", "Wrap each sandwich in a large sheet of baking parchment, then secure with cooking string.", "Transfer the parcels to a baking tray and bake in the oven for 10 minutes, or until the sandwiches have warmed through and the cheese has melted.", "Heat the oil in a deep-fat fryer to 160C/325F. Alternatively, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the parsnip and carrot slices into the oil in batches and fry for 4-5 minutes, or until crisp but not browned – the aim is to dry out the vegetables without burning them. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season with salt and freshly ground black pepper.", "Serve the hot sandwiches on plates in their parcels, with a pile of parsnip and carrot crisps alongside each." ]

[ "55g/2oz butter, plus extra for greasing", "170g/6oz demerara sugar", "1 tbsp golden syrup", "2 free-range eggs", "2 tbsp black treacle", "200g/7oz self-raising flour, plus extra for flouring", "200g/7oz pitted dates", "290ml/10fl oz boiling water", "1 tsp bicarbonate of soda", "½ tsp vanilla extract", "110ml/4fl oz double cream", "55g/2oz butter, diced", "55g/2oz dark muscovado sugar", "2 tbsp black treacle", "1 tbsp golden syrup", "vanilla ice cream, to serve" ]

[ "Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.", "Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.", "Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.", "Pour the date mixture into the pudding batter and stir until well combined.", "Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.", "To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.", "To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream." ]

[ "400g/14oz boneless skinless chicken breast, cut into strips", "2 tbsp light soy sauce", "1 tbsp honey", "2 tbsp cornflour", "2 lemons, zest and juice only", "75ml/2½fl oz chicken stock", "1 tsp groundnut oil", "1 tbsp dry sherry", "1 red chilli, finely chopped", "3 garlic cloves, thinly sliced", "2cm/¾in piece fresh root ginger, peeled and finely grated", "3 spring onions, thinly sliced", "300g/10½oz squid, cleaned and cut into strips", "1 tsp sesame oil", "1 tbsp soy sauce", "1 tbsp mirin", "2 tbsp groundnut oil", "3cm/1½in piece fresh root ginger, peeled and finely chopped", "2 garlic cloves, finely chopped", "2 red chillies, finely chopped", "40g/1½oz black beans, rinsed, drained and roughly chopped", "50-75ml/2-2½fl oz chicken stock", "2 tbsp dry sherry or Shaoxing rice wine", "3 spring onions, thinly sliced", "2-3 tbsp fresh coriander, roughly chopped", "1 tbsp groundnut oil", "300g/10½oz cooked and cooled basmati rice", "2 spring onions, sliced", "2 tbsp coriander leaves, roughly chopped", "2 tbsp soy sauce", "1 tsp sesame oil" ]

[ "Put the chicken in a bowl. Mix the soy sauce, honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat, then set aside.", "Mix the lemon zest, juice and chicken stock together.", "Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through, then add to the hot wok and stir fry for 2 minutes until just sealed. Add the chilli, garlic and ginger and the lemon and chicken stock. Bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.", "For the squid, mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.", "Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the ginger, garlic and chilli. Stir fry for 2 minutes or until just softened. Add the squid and black beans and stir fry for 2-3 minutes over a high heat. Add the chicken stock, sherry, spring onion and coriander. Stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.", "For the rice, heat a frying pan or wok until hot. Add the groundnut oil and when it’s shimmering, add the rice and stir fry for 1 minute before adding the spring onions, coriander, soy and sesame oil. Stir fry for 2-3 minutes, or until piping hot through then tip into a serving bowl.", "To serve, add the spring onions to the lemon chicken and mix through. Serve with the squid and rice." ]

[ "125g/4½oz caster sugar", "50g/2oz sultanas", "2 fresh thyme sprigs, leaves only", "40g/1¾oz piece fresh root ginger, peeled and finely chopped", "½ shallot, finely chopped", "100ml/3½fl oz cider vinegar", "300g/10½oz fresh gooseberries, topped and tailed", "sea salt and freshly ground black pepper", "250g/9oz salmon fillet, skin and pin bones removed, flesh roughly chopped", "1 lemon, juice only", "110ml/4fl oz double cream", "4 whole mackerel, heads and guts removed, de-boned (you can ask your fishmonger to do this for you)", "4 sprigs fresh tarragon, leaves only", "600g/1lb 5oz ready-made all-butter puff pastry", "2 free-range egg yolks, lightly beaten", "sea salt and freshly ground black pepper" ]

[ "For the chutney, heat the sugar in a large, heavy-based pan over a low heat, stirring well until it has melted and turned golden-brown (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Stir in the sultanas, thyme, ginger and shallot.", "Add the cider vinegar and gooseberries to the pan, stir well and bring the mixture to the boil. Reduce the heat and simmer gently for 8-10 minutes, stirring occasionally, until the gooseberries have softened and broken down. Season, to taste, with salt and freshly ground black pepper, then set aside to cool slightly.", "For the mackerel, preheat the oven to 220C/200C Fan/Gas 7.", "Blend the salmon and lemon juice to a fine paste in a food processor. With the motor still running, gradually add the cream in a thin stream until all of the cream has been incorporated into the mixture and the paste has thickened to a fluffy mousse. Season, to taste, with salt and freshly ground black pepper.", "One by one, carefully stuff the cavities of the mackerel first with the tarragon leaves, then with the salmon mousse.", "Roll the pastry out onto a lightly floured work surface to a thickness of 0.5cm/¼in. Cut the pastry into four rectangles - these should be long enough to wrap around the stuffed fish and half as wide as the fish (about 15cm x 18cm/6in x 7in).", "Brush each pastry rectangle with a little of the beaten egg, then wrap one rectangle around the middle of each fish, pressing the ends of the pastry together underneath the fish to seal (use a little more beaten egg for this if necessary).", "Place the wrapped, stuffed fish onto a baking tray. Wrap the tail of each fish in greased aluminium foil to stop them from burning. Sprinkle a little sea salt over each fish.", "Bake the stuffed mackerel in the oven for 18-20 minutes, or until the pastry is risen and golden-brown and the fish are cooked through. Remove from the oven and set aside to cool for about five minutes.", "To serve, cut each mackerel in half and serve with a dollop of gooseberry chutney." ]

[ "1 tbsp extra virgin olive oil", "300g/11oz pancetta, sliced", "3 free-range egg yolks", "50g/1¾oz parmesan, grated, plus extra for serving", "100ml/3½fl oz double cream", "salt and freshly ground black pepper", "350g/12oz fresh penne pasta", "3 tbsp chopped fresh flatleaf parsley" ]

[ "Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.", "Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.", "Cook the penne according to pack instructions in a pan of salted boiling water.", "Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.", "To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan." ]

[ "8 medium baking potatoes", "1 tbsp vegetable oil", "600g/1lb 5oz beef mince", "2 onions, finely chopped", "3 garlic cloves, finely chopped", "4 sprigs thyme, leaves picked and finely chopped", "1 celery stick, finely diced", "2 tbsp tomato purée", "dash Worcestershire sauce, to taste", "9 carrots, unpeeled, trimmed (1 finely chopped, 8 left whole)", "100ml/3½fl oz red wine", "500ml/18fl oz beef stock", "50g/1¾oz caster sugar", "125g/4½oz butter", "150ml/5fl oz milk", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 190C/170C Fan/Gas 5.", "Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender.", "Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened.", "Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened.", "Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft.", "Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like.", "Set aside to cool while you make the mash.", "When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7.", "When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork.", "Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper.", "Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through.", "Serve with the cooked carrots." ]

[ "1 tromboncino squash or butternut squash", "2 chicken breasts (preferably French-trimmed), skin on", "salt and black pepper", "50g/1¾oz butter", "1 tbsp olive oil", "1 shallot, finely diced", "2 garlic cloves, finely sliced", "1 tbsp caster sugar", "5cm/2in piece fresh root ginger, finely grated", "½ tsp ground turmeric", "¼ tsp fenugreek seeds", "1½ tsp black onion seeds", "1 red chilli, finely chopped", "2 tbsp chopped coriander", "2 tbsp mango chutney" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes.", "Season the chicken breast with salt and black pepper.", "Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through.", "Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes.", "Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes.", "Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney.", "To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside." ]

[ "50g/1¾oz yellow mustard seeds", "50g/1¾oz brown mustard seeds", "75g/2½oz light soft brown sugar", "2 tbsp clear honey", "100ml/3½fl oz cider vinegar", "75ml/2½fl oz bourbon", "225g/8oz plain flour", "8 free-range eggs, beaten", "600ml/1 pint full-fat milk", "50g/1¾oz beef dripping or lard", "1 x 4kg/8¾lb three-bone fore-rib of beef, preferably aged for up to 28 days", "splash vegetable oil", "salt and freshly ground black pepper", "300ml/10½fl oz beef stock", "10 floury potatoes, such as King Edward, peeled and cut into large pieces", "50g/1¾oz lard, beef dripping or vegetable oil", "sea salt flakes, to taste", "steamed vegetables, to serve" ]

[ "For the bourbon mustard, place the mustard seeds, sugar, honey and 3 tablespoons water in a saucepan. Stir well and bring to a gentle simmer. Remove the pan from the heat and add the vinegar, stirring to combine. Transfer the mixture to a large bowl, cover with cling film, then set aside for at least 4 hours, or overnight. During this time, the mustard seeds will absorb all the liquid.", "Transfer the mustard seeds to a food processor, add the bourbon and blend to a creamy but still slightly grainy mustard. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.", "For the Yorkshire puddings, sift the flour into a bowl and season with salt and freshly ground black pepper. Add the eggs and whisk to a smooth batter using an electric whisk. Pour in the milk and whisk again until smooth, then cover and chill in the fridge for at least one hour, but preferably overnight.", "For the beef, preheat the oven to 200C/180C Fan/Gas 6. Season the fore-rib of beef with plenty of freshly ground black pepper.", "Heat a splash of oil in a large frying pan over a very high heat. Add the fore-rib of beef and fry for 2-3 minutes on all sides, or until browned all over. Transfer the beef to a roasting tray, then spread some of the mustard all over it. Season, to taste, with salt. Roast in the oven for 1½ hours (for medium), or until cooked to your liking.", "Meanwhile, for the roast potatoes, bring the potatoes to the boil in a large pan of salted water, then boil for one minute. Drain well, shaking the drained potatoes so that the edges rough up a little.", "Heat the lard, beef dripping or vegetable oil in a deep-sided, heavy-based roasting tray over a medium heat. When the fat is hot, add the drained potatoes and fry for 2-3 minutes, turning regularly, until golden-brown on all sides. Season, to taste, with salt.", "Half an hour before the beef is cooked, start roasting the potatoes.", "When the beef is cooked to your liking, remove it from its roasting tray. Reserve the roasting tray and the juices it contains. Transfer the beef to a warm plate and cover with aluminium foil. Set aside to rest for 30 minutes.", "Meanwhile, turn the potatoes, increase the oven temperature to 220C/200C Fan/Gas 7 and continue to roast for a further 20-30 minutes, or until crisp and golden-brown.", "Heat the roasting tray used to cook the beef over a medium heat until the meat juices are bubbling. Pour in the stock and bring to the boil, then reduce the heat until the stock is simmering. Simmer, scraping up any burned bits from the bottom of the roasting tray using a wooden spoon, until the volume of liquid has reduced by half (about 6-8 minutes) to form a thick gravy. Season, to taste, with salt and freshly ground black pepper.", "To cook the Yorkshire puddings, divide the dripping or lard among the holes of two 12-hole muffin trays. Place the trays in the oven for 10 minutes, or until the fat is smoking hot. Meanwhile, whisk the Yorkshire pudding batter.", "Carefully pour the batter into the holes of the muffin trays, filling each hole two-thirds full. Cook the Yorkshire puddings in the oven for 20 minutes. Do not open the oven door during cooking.", "After 20 minutes, open the oven door to allow any steam to escape, then reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 12-15 minutes, or until risen and golden-brown.", "To serve, bring the beef to the table and carve onto serving plates. Drizzle each portion of beef with some of the gravy and place an extra dollop of the mustard alongside. Serve the roast potatoes, Yorkshire puddings and steamed vegetables in large bowls for everyone to help themselves." ]

[ "75g/2¾oz butter", "600g/1lb 6oz red cabbage, thinly sliced", "280ml/½ pint red wine", "50g/1¾oz soft brown sugar", "2 star anise", "½ cinnamon stick", "5 tbsp redcurrant jelly", "2 tbsp red wine vinegar", "salt and freshly ground black pepper", "4 large floury potatoes, such as Maris Piper, cut in half widthways", "2 tbsp vegetable oil", "300ml/10½fl oz chicken stock", "1 garlic clove, left whole", "2 sprigs fresh thyme", "50g/1¾oz butter", "2 tbsp olive oil", "2 whole partridges", "50g/1¾oz unsalted butter", "1 shallot, thinly sliced", "1 garlic clove", "5 sprigs fresh thyme, leaves only", "2 dried juniper berries, crushed", "½ fresh bay leaf", "1 tbsp caster sugar", "100ml/3½fl oz ruby port", "150ml/5fl oz chicken stock", "150g/5oz fresh blackberries", "50g/1¾oz unsalted butter", "1 head kale, leaves removed and roughly chopped" ]

[ "For the red-cabbage purée, heat the butter in a large, lidded saucepan over a medium heat. When the butter is foaming, add the red cabbage and fry for 1-2 minutes, or until just softened.", "Add the wine and bring to the boil, then reduce the heat and simmer until its volume has reduced by half.", "Add the remaining red-cabbage purée ingredients and return the mixture to a simmer, stirring well. Cover the pan with the lid and continue to simmer for 40 minutes, stirring occasionally, until the red cabbage is tender.", "Remove the lid from the pan, increase the heat to high and continue to cook until most of the liquid has evaporated and the cabbage is slightly sticky and glossy. Season with salt and pepper. Set aside and reheat before serving.", "For the fondant potatoes, preheat the oven to 180C/160C Fan/Gas 4.", "Cut cylinders from each potato half using a 3cm/1¼in cookie cutter. Trim the ends flat.", "Heat the oil in a deep, heavy-based, ovenproof saucepan over a medium heat. Stand the potato cylinders on end in the oil and fry gently until crisp and golden-brown at the base.", "Pour in the chicken stock and bring it to the boil. Add the garlic, thyme and butter, then transfer the pan to the for 20-30 minutes, until the potatoes are tender.", "Meanwhile, for the roasted partridge, heat the oil in a large, ovenproof frying pan over a medium heat. Fry the partridges on all sides for 3-4 minutes, until browned all over.", "Transfer the pan to the oven with the potatoes, and roast for 12-15 minutes. Baste with the fat a couple of times during cooking. They are cooked when the juices run clear when the partridges are pierced in the thickest part of each thigh using a skewer. Set the partridges aside to rest in the pan while the potatoes finish cooking.", "For the blackberry sauce, heat 2 tablespoons of the butter in a saucepan over a medium heat. When the butter is foaming, add the shallot, garlic and thyme and fry for 2 minutes until softened.", "Add the remaining blackberry sauce ingredients, apart from the blackberries, and cook, stirring well, for 5-8 minutes until the sauce has thickened.", "For the wilted kale, heat the butter in a frying pan over a medium heat. Add the kale leaves and 2 tablespoons of water and stir-fry until wilted.", "Just before serving, strain the blackberry sauce through a fine sieve into a clean saucepan. Stir in the remaining butter and the blackberries.", "To serve, spoon half of the red-cabbage purée into the centre of each serving plate. Top with one of the roast partridges. Serve the fondant potatoes alongside, with a dab of the blackberry sauce. Serve the remaining blackberry sauce in dipping bowls alongside." ]

[ "6 free-range eggs", "400g/14oz good-quality Lincolnshire sausages, skins discarded", "50g/1¾oz plain flour, seasoned with salt and freshly ground black pepper", "100g/3½oz fresh breadcrumbs", "1 large sweet potato, peeled and finely sliced on a mandoline", "2 medium potatoes, peeled and finely sliced on a mandoline", "2 raw beetroot, finely sliced on a mandoline", "2 carrots, finely sliced on a mandoline", "salt and freshly ground black pepper", "1 jar ready-made piccalilli, to serve" ]

[ "Boil four of the eggs in a pan until soft-boiled (about 5 minutes). Drain the eggs and transfer to a bowl of iced water. Set aside for 10 minutes, or until cold, then drain and peel.", "Roll the sausage meat into a ball, then divide into four equal portions. Wrap one portion of sausage meat around each soft-boiled egg, covering each egg completely.", "Sprinkle the seasoned flour onto a plate. Beat the remaining twi eggs in a bowl. Sprinkle the breadcrumbs onto another plate. Dust each Scotch egg first in the flour, then dip into the egg, then roll in the breadcrumbs until completely coated. Cover and chill in the fridge for 30 minutes. (Reshape just before frying.)", "Heat a deep-fat fryer to 160C/320F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the Scotch eggs into the hot oil and fry for 7-8 minutes, or until the coating is golden-brown and the meat is cooked through. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Keep warm.", "Carefully lower the sliced vegetables into the hot oil in batches and fry for 2-3 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper.", "To serve, cut each Scotch egg in half and serve with a handful of vegetable crisps and a dollop of piccalilli." ]

[ "25cm/10in sponge (cut from a large bought flan case)", "200g/7oz caster sugar", "finely grated zest of 3 lemons", "4 tbsp cornflour", "3 tbsp sultanas, soaked in a bit of bourbon", "845g/29¾oz full fat soft cream cheese", "3 medium eggs", "7.5ml/1½ tsp vanilla essence", "1 vanilla pod", "Jack Daniels to taste or bourbon (optional)", "375ml/12½fl oz double or single cream", "10 small bananas", "25g/1oz butter", "2 tbsp sugar", "caramel sauce or maple syrup", "sprig of mint or basil" ]

[ "Preheat the oven to 180C/350F/Gas 4. Butter a 25cm/10in loose-bottomed cake tin.", "Cut the sponge horizontally into 2 discs. Use one to line a buttered cake tin.", "In a bowl mix together the sugar, lemon zest, cornflour and sultanas using a wooden spoon, then beat in the cream cheese. Add the eggs one by one, also add the vanilla essence, beating constantly until all the eggs are well incorporated.", "Slice open the vanilla pod, remove the seeds with a sharp knife and place the seeds into the cream mixture, add a splash of bourbon (about 4 tbsp), if using, and mix everything together well. Add the cream and beat well until the mixture is smooth. Pour gently over the sponge base in the cake tin.", "Sit the tin in a baking tray filled with 2-3mm of warm water to help create steam during cooking. Place into the preheated oven and bake for 50 minutes until the top is golden. Remove from the oven and leave to cool and set completely before removing from the tin.", "Just before serving, peel the bananas and pan fry in the butter and sugar until brown and slightly caramelised.", "Serve, cut into wedges, with the bananas and a drizzle of caramel sauce or maple syrup." ]

[ "450g/1lb all-butter puff pastry", "1 free-range egg yolk, beaten", "300g/10½oz marzipan", "4 dessert apples, peeled, cored and finely sliced", "50g/1¾oz butter", "4 tbsp clear honey", "vanilla ice cream, to serve", "150g/5½oz caster sugar", "2 star anise", "½ tsp cloves", "¼ tsp freshly grated nutmeg", "½ tsp juniper berries", "175ml/6fl oz double cream" ]

[ "Preheat the oven to 210C/425F/Gas 7.", "On a lightly floured work surface, roll out the puff pastry to 3-4mm/⅛in thick. Cut out four 12cm/4½in circles using a pastry cutter and transfer to a baking tray.", "Score a circle in the centre of the pastry with a knife (leaving a 1cm/½in border) then brush with egg wash.", "Roll the marzipan out to 5mm/¼in thick and cut into four 11cm/4¼in circles and place in the centre of the pastry. Carefully place the apples in an overlapping ring over the marzipan to cover it all.", "Place the butter and honey in a small saucepan and bring to a simmer, stirring to combine. Brush most of it over the top of the apples.", "Place in the oven and bake for 15-18 minutes, or until the pastry is risen and golden-brown.", "Brush with any remaining melted butter and honey to glaze.", "For the spiced caramel sauce, place the sugar and spices in a frying pan and cook until the sugar is melted and golden-brown. Whisk in the double cream and bring to a simmer.", "Cook for 3-5 minutes, or until just thickened, then pass through a fine sieve into a clean pan.", "To serve, place the tarts in the centre of serving plates and spoon the sauce around the edge. Finish with a spoonful of ice cream on top." ]

[ "vegetable oil, for deep-frying", "50g/1¾oz serrano or Parma ham, chopped", "4 tbsp grated parmesan", "approximately 300g/10½oz leftover chilled cooked risotto", "90g/3¼oz plain flour", "2 free-range eggs, lightly beaten", "75g/2½oz fresh breadcrumbs", "50g/1¾oz cornflour", "125ml/4½fl oz sparkling water", "8 courgette flowers", "1 lemon, cut into wedges" ]

[ "Heat the oil a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Mix the chopped ham and parmesan into the cold risotto, then roll the risotto into small balls, each about the size of a golf ball.", "Sprinkle 40g/1½oz of the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate. Dust each risotto ball in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.", "Carefully lower the arancini into the hot oil in batches and fry for 2-3 minutes, or until golden-brown and heated through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.", "Meanwhile, in a bowl, whisk together the cornflour, the remaining flour and the sparkling water until smooth and well combined. Dip the courgette flowers into this batter.", "Fry the courgette flowers in batches for 1-2 minutes, or until the batter is crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "Serve the arancini with the courgette flowers and lemon wedges alongside." ]

[ "4 Arbroath smokies, or other smoked fish", "400ml/14fl oz full-fat milk", "450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks", "2 tbsp chopped fresh flatleaf parsley", "1 tbsp chopped fresh chives", "1 free-range egg yolk", "salt and freshly ground black pepper", "75g/3oz plain flour", "2 free-range eggs, beaten", "110g/4oz Japanese panko breadcrumbs", "2 tbsp olive oil", "50g/2oz butter", "1 shallot, finely chopped", "110ml/4fl oz white wine", "110ml/4fl oz hot chicken stock", "200ml/7fl oz double cream", "salt and freshly ground black pepper", "2 limes, juice and zest", "3 tbsp finely chopped fresh chives", "2 handfuls mizuna leaves or other micro salad leaves, to serve" ]

[ "For the Arbroath smokie fishcakes, place the Arbroath smokies (or smoked fish) into a large frying pan and pour over the milk. Bring the milk to the boil, then remove the pan from the heat.", "Take the smokies out of the milk and set aside to cool. When cool enough to handle, remove as many bones from the fish as possible, flaking and reserving the flesh as you go. Set aside.", "Meanwhile, cook the potatoes in a pan of boiling, salted water for 15-20 minutes, or until tender. Drain well and return the potatoes to the pan, then return the pan to the heat for a further minute or two to dry the potatoes out.", "Mash the potatoes until smooth using a potato masher or ricer, then mix them in a bowl with the parsley, chives, egg yolk and flaked fish until well combined. Season, to taste, with salt and freshly ground black pepper.", "Roll small amounts of the fishcake mixture into balls using your hands, then flatten each slightly to form patties. Chill in the fridge until firm so that they don’t collapse when you fry them.", "Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto another plate. Dredge each fishcake in the flour, then dip it into the egg, then roll it in the flour until coated.", "Heat the olive oil in a large frying over a medium heat. Add the fishcakes for 3-4 minutes on each side, or until crisp and golden-brown on both sides and completely warmed through.", "For the sauce, heat a small frying pan until hot, add a knob of the butter and, when melted, fry the shallots for 1-2 minutes, or until softened.", "Add the white wine, chicken stock and cream and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer until the volume of liquid has reduced by half and thickened.", "Strain the mixture through a fine sieve into a clean pan, then whisk in the remaining butter, the lime juice and zest and the chives. Season, to taste, with salt and freshly ground black pepper.", "To serve, divide the mizuna leaves among four serving plates. Place the fishcakes on top and spoon some of the sauce over each portion." ]

[ "750ml/1pint 7fl oz good quality vanilla ice cream, softened", "4 free-range eggs", "110g/4oz caster sugar, plus extra to dust", "110g/4oz self-raising flour", "150g/5oz caster sugar", "½ lemon, zest and juice", "350g/13oz strawberries, quartered" ]

[ "For the sponge, beat the ice cream until softened then spoon into a 5cmx30cm/2inx12in long clean plastic or metal pipe. Place into the freezer and freeze for 3-4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5cmx30cm/2inx12in long and freeze until solid.", "Preheat the oven to 190C/375F/Gas 5 and line a 23cmx33cm/9inx13in Swiss roll tin with baking parchment.", "Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened.", "Sift the flour over the mixture and fold in carefully.", "Pour into the lined tin and smooth with a spatula until evenly spread out.", "Bake the sponge for 10-12 minutes, or until just firm to the touch.", "Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.", "Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.", "For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3-4 minutes until the sugar has dissolved and slightly thickened.", "Meanwhile place the strawberries into a food processor and pulse until very roughly chopped.", "Add to the pan, mix well and cook the jam for a further 3-5 minutes until thick. Remove from the heat and set aside to cool.", "To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.", "If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe.", "Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.", "Roll the sponge off the parchment and cut into slices to serve." ]

[ "300ml/10fl oz whole milk", "100g/3½oz smoked haddock, preferably Arbroath Smokie haddock", "100g/3½oz smoked salmon", "1 bay leaf", "10 black peppercorns", "40g/1½oz butter", "4 free-range eggs, beaten", "15g/½oz plain flour", "50g/1¾oz mature cheddar cheese, grated", "salt and freshly ground black pepper", "½ butterhead lettuce, leaves removed and washed", "½ head fennel, thinly sliced lengthways on a mandolin", "5 radishes, sliced", "20ml/¾fl oz French dressing", "30g/1oz honey", "2 tbsp white balsamic vinegar", "50ml/2fl oz vegetable oil", "1 shallot, finely chopped", "½ garlic clove, thinly sliced", "1 tsp chopped fresh basil", "1 tsp chopped fresh thyme leaves", "1 tsp chopped chives", "1 tsp chopped fresh parsley" ]

[ "For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan.", "Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together.", "Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish.", "Preheat the grill to hot.", "Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling.", "Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl.", "For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days.", "To serve, put the omelette in the centre of the table and place the dressed salad alongside." ]

[ "4 globe artichokes", "2 lemons, halved", "pinch salt", "100g/3½oz plain flour", "8 rashers smoked streaky bacon, roughly chopped", "2 free-range egg yolks", "1 tsp Dijon mustard", "400ml/14fl oz rapeseed oil", "salt and freshly ground black pepper" ]

[ "For the artichokes, remove the tough outer leaves from the artichokes and cut off the stalks and the top. Using a sharp knife, trim off any green, tough parts, discarding everything except the tender leaves and stem. Rub each artichoke with the cut side of one of the lemon halves to stop the flesh from discolouring. Set aside in a bowl of water. Repeat the process with the remaining artichokes.", "Squeeze the juice from the lemons into a large saucepan. Add a pinch of salt, the flour and the artichokes. Fill the pan with enough cold water to cover the artichokes.", "Bring the water to the boil, then reduce the heat until the water is simmering and continue to simmer for 15 minutes, or until the artichokes are tender when pierced with a sharp knife. The flour will rise to the surface of the water to create a crust - this will prevent the artichokes from discolouring during cooking.", "Meanwhile, for the mayonnaise, fry the bacon in a frying pan over a high heat until the fat has melted and the meat is crisp. Set the pan aside to cool.", "Blend the egg yolks and mustard in a food processor until pale and creamy. With the motor still running, gradually add the rapeseed oil in a thin stream, until the mixture thickens to a mayonnaise (you may not need to add all of the oil).", "Gradually add the melted fat from the bacon pan to the mayonnaise, drop by drop. Add the fried bacon and pulse the food processor until it has been incorporated into the mayonnaise. Season the mayonnaise with salt and freshly ground black pepper.", "When the artichokes have cooked, remove them from the pan and drain on kitchen paper.", "Serve the artichokes with a dollop of the mayonnaise." ]

[ "1 lemon, juice only", "450g/1lb baby artichokes", "5 tbsp olive oil", "salt and freshly ground black pepper", "6 scallops, cleaned", "25g/1oz butter", "2 shallots, finely sliced", "1 tbsp white wine vinegar", "4 tbsp white wine", "225g/8oz salted butter, cubed", "4 tbsp chopped fresh chives", "2 tomatoes, peeled, seeds removed, finely chopped" ]

[ "For the artichokes with scallops, pour the lemon juice into a bowl of cold water. Snap off and discard any tough outer leaves from the artichokes. Using a sharp paring knife, peel off the outer layer of the artichokes, including the stem, until you reach the whitish inner layer. Cut the artichokes in half lengthwise, and place them in the lemon water. Set aside.", "For the beurre blanc, add the shallots, white wine vinegar and white wine to a saucepan and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer until only two tablespoons of liquid are left in the pan.", "Add a tablespoon of cold water and continue to simmer until the volume of liquid remaining in the pan is approximately one tablespoon.", "Reduce the heat to low, then gradually whisk in the butter, 25g/1oz at a time, waiting until the butter has melted and is incorporated into the mixture before adding more.", "Once all of the butter has been added to the reduction, remove the mixture from the heat and strain it through a fine sieve into a clean saucepan. Season, to taste, with salt and freshly ground black pepper, then stir in the chives and tomatoes. Set aside until needed", "For the artichokes with scallops, heat two tablespoons of olive oil in a large frying pan and gently fry the artichokes until crisp. Season, to taste, with salt and pepper.", "Heat another frying pan and add the remaining oil. Once hot, add the scallops and cook for two minutes on each side. Add the butter and, when melted, glaze the scallops.", "To serve, place the scallops and artichokes on serving plates and spoon over the beurre blanc." ]

[ "2 tbsp white wine vinegar", "4 duck eggs", "16 asparagus spears, stems peeled and trimmed", "8 slices air-cured ham, ideally British (alternatively, use serrano or Parma ham)", "125g/4½oz unsalted butter", "50ml/2fl oz white wine vinegar", "1 shallot, finely chopped", "½ tsp whole black peppercorns", "2 large egg yolks", "salt and freshly ground black pepper" ]

[ "For the asparagus, ham and eggs, prepare a bowl of iced water.", "Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking.", "Remove the egg from the water using a slotted spoon and carefully lower into the iced water.", "Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water.", "For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely.", "In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes).", "Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks.", "Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water.", "Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve." ]

[ "300g/10½oz caster sugar", "6 free-range egg whites", "1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe)", "50ml/2fl oz Armagnac", "1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop)", "200g/7oz plain chocolate, roughly chopped", "200ml/7fl oz double cream" ]

[ "For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in a saucepan. Keep boiling until the mixture reaches 121C on a sugar thermometer. (Caution: Hot sugar can be dangerous as it boils over very quickly. Do not leave unattended.)", "Meanwhile, whisk the egg whites in a large clean bowl, using a freestanding mixer or an electric whisk, until stiff peaks form when the whisk is removed.", "When the sugar reaches 121C, remove the pan from the heat. With the whisk or mixer running slowly, carefully pour the sugar syrup into the whisked egg whites in a thin stream, taking care not to let the hot sugar hit the beaters as it may splash. Continue to whisk until all the syrup has been incorporated into the egg whites and the mixture is glossy.", "Continue to whisk the egg white mixture at a slow speed until it has almost completely cooled (about 5 minutes).", "For the chocolate sauce, heat the chocolate with 2 tablespoons water in a saucepan over a low heat. When the chocolate has melted, add half of the cream and bring the mixture to the boil, whisking continuously.", "When the mixture is boiling, remove the pan from the heat and whisk the mixture until smooth. Whisk in the remaining cream until combined. Decant into a serving jug and set aside until needed.", "To assemble the baked Alaska, place the sponge disc onto a heatproof serving plate and drizzle the Armagnac all over it. Upturn the tub of ice cream in the centre of the sponge base and cut away the packaging.", "Spread half of the meringue mixture all over the ice cream and sponge base using a palette knife. Transfer the remaining meringue mixture to a piping bag with a star nozzle and pipe it over the top of the meringue layer to decorate.", "Using a chefs’ blow torch, heat the piped meringue all over until it caramelises to a light golden-brown. Alternatively, heat your oven to its highest setting and place the baked Alaska into the oven for a few seconds.", "Serve immediately with the chocolate sauce alongside." ]

[ "150g/5½oz butter, melted, plus extra for greasing", "300g/10½oz digestive biscuits, crushed", "1 vanilla pod, seeds scraped out", "1 lemon, zest and juice", "200g/7oz caster sugar", "50g/1¾oz cornflour", "850g/1lb 4oz full-fat cream cheese", "375ml/13fl oz double cream", "4 large free-range eggs", "250g/9oz blueberries", "250g/7oz blueberries", "100g/3½oz caster sugar" ]

[ "Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment.", "For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix.", "Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely.", "Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.", "Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully.", "Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness.", "Place the cake into a deep roasting tin containing 2cm/1in hot water.", "Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set.", "Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight.", "For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens.", "Serve the cooled cheesecake in slices with the blueberry compote." ]

[ "150g/5½oz soft light brown sugar", "150g/5½oz softened butter, plus extra for greasing", "250g/9oz golden syrup", "75g/2½oz black treacle", "125g/4½oz oat flakes", "175g/6oz self-raising flour", "3 tbsp ground ginger", "1 tsp ground nutmeg", "1 tsp mixed spice", "pinch of salt", "2 free-range eggs, beaten", "25ml/1fl oz milk", "vanilla ice cream, to serve", "50g/1¾oz butter", "75g/2½oz caster sugar", "1 orange, zest only", "4 sticks rhubarb, cut into 5cm/2in lengths", "200g/7oz golden syrup", "100ml/3½fl oz dry cider", "½ tsp ground mixed spice", "½ tsp ground ginger", "¼ tsp ground nutmeg" ]

[ "Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin.", "For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat.", "Put the oats, flour, ginger, nutmeg, mixed spice and a pinch of salt into a large bowl, then add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until combined.", "Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre.", "Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept kept in a tin for 2-3 days as it will become really sticky all the way through.", "For the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb. Place over a gentle heat to poach for 4-5 minutes, or until just tender, then remove from the heat.", "For the syrup, combine the golden syrup, cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened.", "Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream." ]

[ "4 large baking potatoes", "1 tbsp olive oil", "sea salt", "25g/1oz butter", "1 shallot, finely chopped", "1 garlic clove, finely sliced", "2 leeks, sliced lengthways then across into slices", "75ml/2½fl oz white wine", "300ml/10½fl oz double cream", "150g/5½oz taleggio cheese, roughly chopped", "8 slices streaky bacon", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.", "Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.", "Remove from the oven and set aside until cool enough to handle.", "Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.", "Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.", "When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.", "Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.", "Roughly chop the bacon and scatter it over the top of the cheese.", "Place in the oven and bake for 10 minutes, or until golden-brown and bubbling." ]

[ "50g/1¾oz butter, plus extra for greasing", "150g/5½oz soft dark brown sugar", "175g/6oz pitted dried dates", "1 tbsp golden syrup", "2 tbsp black treacle", "½ tsp vanilla extract", "2 free-range eggs", "175g/6oz self-raising flour, plus extra for dusting", "1 tbsp bicarbonate of soda", "50g/1¾oz butter", "50g/1¾oz soft dark brown sugar", "25g/1oz black treacle", "50g/1¾oz golden syrup", "300ml/10fl oz double cream" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Grease a 20cm/8in square cake tin with butter and dust with flour.", "Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk.", "Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil.", "Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.", "Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.", "Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin.", "Meanwhile, put all the sauce ingredients, except for the cream, into a saucepan. Heat gently until the sugar is dissolved. Add the cream and bring to the boil. Stir the boiling sauce continuously until it reaches the desired consistency.", "To serve, cut the pudding into squares and serve with the toffee sauce." ]

[ "200g/7oz butter, softened, plus extra for greasing", "400g/14oz plain flour, plus extra for dusting", "4 ripe bananas, peeled", "200ml/7fl oz maple syrup", "25-50ml/1-2fl oz milk (optional)", "150g/5¼oz caster sugar", "4 free-range eggs", "2 tsp baking powder", "100g/3½oz pecan nuts, roughly chopped", "200ml/7fl oz double cream" ]

[ "Preheat the oven to 170C/150 Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.", "Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary.", "In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.", "Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined.", "Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake.", "Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.", "Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled.", "Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve." ]

[ "2kg/2lb 4oz baby back pork ribs, in racks", "2 celery stalks, trimmed, halved", "1 onion, thickly sliced", "2 red chillies, cut in half lengthways", "1 garlic bulb, cut in half horizontally", "250ml/9fl oz apple juice", "125ml/4½fl oz tomato ketchup", "150g/5oz dark muscovado sugar", "2 tbsp Worcestershire sauce", "1 tsp smoked hot paprika", "1 tsp smoked sweet paprika", "75ml/2½fl oz white wine vinegar", "50ml/2fl oz bourbon whiskey", "3 free-range egg yolks", "1 tbsp Dijon mustard", "2 tbsp cider vinegar", "300ml/10½fl oz rapeseed oil", "1 celeriac, julienned and placed in acidulated water", "2 tbsp roughly chopped fresh flatleaf parsley", "sea salt and freshly ground black pepper" ]

[ "For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking.", "Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup.", "Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool.", "For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it.", "Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.", "When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go.", "Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges.", "To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside." ]

[ "1 carrot, roughly chopped", "1 onion, roughly chopped", "2 star anise", "1 garlic bulb, cut in half horizontally", "small bunch fresh parsley", "1 dried smoked chipotle chilli", "1 x 1.75kg/3lb 14oz lamb belly, bones removed", "2 red onions, finely sliced", "200ml/7fl oz cider vinegar", "2 tbsp caster sugar", "½ tsp black mustard seeds", "½ tsp sea salt", "¼ cucumber, finely sliced", "75g/2¾oz chipotle paste", "275ml/9¾fl oz tomato ketchup", "175ml/6fl oz maple syrup", "1 tbsp Worcestershire sauce", "1 tbsp cider vinegar", "5 tbsp light soy sauce", "8-12 naan breads or pides (Turkish breads)", "small bunch fresh coriander sprigs" ]

[ "For the lamb, put the carrot, onion, star anise, garlic, parsley and chipotle chilli into a large saucepan. Half-fill the pan with cold water, then lay the lamb belly on top and pour over just enough water to cover the meat. Bring the mixture to the boil, then reduce the heat until simmering and simmer for 1 hour, until the meat is really tender.", "Meanwhile, for the pickled red onions, put the sliced red onions into a bowl, then heat the cider vinegar, caster sugar, mustard seeds and salt in a non-reactive pan until the sugar has dissolved and the mixture is just simmering.", "Pour the liquid over the onions, then add the cucumber, stir well and set aside to cool.", "For the barbecue sauce, heat a non-reactive frying pan over a medium heat until hot, then add the chipotle paste and stir-fry for a 1-2 minutes. Add the ketchup and maple syrup and stir-fry for a further 2-3 minutes, or until bubbling. Add the Worcestershire sauce, cider vinegar and soy sauce, bring the mixture to the boil, then reduce the heat until simmering and simmer for 5-6 minutes, or until thickened. Set aside.", "When the lamb has cooked, remove it from the pan using a slotted spoon and set aside to drain and cool.", "Preheat the oven to 200C/180C Fan/400F/Gas 6. Warm the naan bread or pide in the oven for a few minutes.", "To serve, coarsely shred the lamb meat and fold the meat into the warm barbecue sauce. Spoon the mixture on top of the warmed bread, with some of the pickled red onions and coriander leaves scattered on top." ]

[ "1 cucumber, cut in half lengthways, seeds scraped out, flesh finely diced", "1 banana shallot, finely diced", "2 garlic cloves, crushed", "4 tbsp extra virgin olive oil", "3 tbsp chopped fresh dill", "3 tbsp chopped fresh mint leaves", "3 tbsp chopped fresh coriander leaves", "2 limes, juice only", "16 sardines, scales and guts removed (ask your fishmonger to do this for you)", "sea salt and freshly ground black pepper" ]

[ "Soak four pieces of clean thick untreated wood in cold water, preferably overnight.", "Thirty minutes before you want to eat, light the barbecue. Allow the flames to flare up and die down.", "Meanwhile, mix the cucumber, shallot, garlic, oil, herbs and lime juice together in a bowl, then season, to taste, with salt and freshly ground black pepper. Set aside.", "When the barbecue coals are red hot, nail four sardines by the tail to each plank of wood. Place the pieces of wood onto the coals (or alternatively on a rack near the coals) and cook for 5-6 minutes, or until the sardines are charred and cooked through.", "To serve, place four sardines onto each serving plate. Spoon the salsa alongside." ]

[ "150ml/5fl oz extra virgin olive oil", "4 garlic cloves, peeled, roughly chopped", "2 x 400g/14oz tins chopped tomatoes", "large handful fresh basil", "salt and freshly ground black pepper", "200g/7oz fresh penne" ]

[ "For the basic tomato sauce, heat the oil in a frying pan over a medium heat, add the garlic and fry for 1-2 minutes, or until softened.", "Add the tinned tomatoes and basil and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 12-15 minutes. Season, to taste, with salt and freshly ground black pepper.", "Remove two thirds of the tomato sauce from the pan and set aside to be used in another recipe (it can be frozen for up to six weeks).", "Cook the pasta in a pan of salted, boiling water until al dente, then drain well and stir it into the sauce. Warm through for a further minute, then serve." ]

[ "500g/1lb 2oz beef stewing steak", "salt and pepper", "2 tbsp vegetable oil", "1 tbsp cornflour", "1 onions, chopped", "2 carrots, chopped", "2 sprigs thyme, leaves picked", "160g/5¾oz whole button mushrooms", "1 beef stock cube, dissolved in 400ml/14fl oz water", "1 free-range egg yolk, beaten", "100g/3½oz puff pastry, rolled to 5mm thick" ]

[ "Season the beef with salt and black pepper.", "Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan.", "Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.", "Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender.", "Season, to taste, with salt and black pepper, remove from the heat and set aside to cool.", "Preheat the oven to 180C/350F/Gas 4.", "Spoon the cooled meat mixture into a large pie dish.", "Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.", "Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.", "Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown." ]

[ "1kg/2lb 4oz beef skirt, cut into large chunks", "2 tbsp plain flour", "salt and freshly ground black pepper", "2 tbsp rapeseed oil", "200ml/7fl oz red wine", "400ml/14fl oz beef stock", "1 onion, finely sliced", "2 large carrots, cut into 2.5cm/1in pieces", "3 sprigs thyme", "2 tbsp wholegrain mustard", "2 free-range egg yolks, beaten", "400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick", "300g/10½oz fine green beans", "25g/1oz butter", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 150C/300F/Gas 2.", "Toss the beef and flour together in a bowl with some salt and black pepper.", "Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.", "Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.", "Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.", "Cover with a lid and place in the oven for two hours.", "Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.", "When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.", "Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.", "Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.", "For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.", "Drain and toss with the butter, then season with black pepper.", "To serve, place a large spoonful of pie onto each plate with some green beans alongside." ]

[ "2 tbsp plain flour", "salt and freshly ground black pepper", "1 kg/2lb 4oz blade of beef, cut into large cubes", "2 tbsp olive oil", "150g/5½oz pancetta, cut into small chunks", "2 shallots, finely chopped", "1 garlic clove, crushed", "50ml/2fl oz brandy", "500ml/18fl oz Burgundy red wine, or other red wine", "250ml/9fl oz beef stock", "1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flatleaf parsley", "25g/1oz butter", "150g/5½oz peeled baby shallots (or frozen button onions)", "200g/7oz chestnut mushrooms", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "110g/4oz butter", "110ml/4fl oz full-fat milk", "1 tbsp olive oil", "25g/1oz butter", "100g/3½oz small pearl onions, peeled (or frozen button onions)", "100g/3½oz pancetta, cut into lardons", "150g/5½oz button mushrooms, stalks removed left whole", "½ bunch flatleaf parsley, finely chopped" ]

[ "For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.", "Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.", "Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)", "Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.", "Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown.", "Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.", "Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.", "Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.", "For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Tip in the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.", "To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top." ]

[ "2 tbsp plain flour", "salt and freshly ground black pepper", "1 kg/2lb 4oz blade of beef, cut into large cubes", "2 tbsp olive oil", "150g/5oz pancetta, cut into small chunks", "2 shallots, finely chopped", "1 garlic clove, crushed", "50ml/2fl oz brandy", "500ml/18fl oz Burgundy, or other red wine", "250ml/9fl oz beef stock", "1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flat-leaf parsley", "25g/1oz butter", "150g/5oz peeled baby shallots (or frozen button onions)", "200g/7oz chestnut mushrooms", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "110g/4oz butter", "110ml/4fl oz full-fat milk", "1 tbsp olive oil", "25g/1oz butter", "100g/3½oz small pearl onions, peeled (or frozen button onions)", "100g/3½oz pancetta, cut into lardons", "150g/5oz button mushrooms, stalks removed left whole", "½ bunch flat-leaf parsley, finely chopped" ]

[ "For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.", "Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.", "Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)", "Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.", "Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.", "Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.", "Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.", "Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.", "For the garnish, heat the olive oil and butter in a small frying pan. Add the onions and fry until brown. Add the pancetta and fry until browned and crisp. Then add the mushrooms and continue frying until the mushrooms are softened and golden-brown. Finish with the chopped parsley and set aside until ready to serve.", "To serve, divide the mash equally among the serving plates and spoon the beef bourguignon alongside, with the garnish on top." ]

[ "200g/7oz leftover cooked vegetables, roughly chopped", "1 tbsp chopped flatleaf parsley", "sea salt and freshly ground black pepper", "50ml/2fl oz leftover beef gravy, plus extra to serve", "2 x 375g/13oz ready-made all-butter puff pastry", "plain flour, for dusting", "2 tsp wholegrain mustard", "300g/10½oz leftover cooked beef, cut into thin slices", "2 free-range egg yolks, beaten" ]

[ "Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper.", "Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together.", "Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray.", "Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle.", "Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up.", "Brush the pastry border with some of the beaten egg.", "Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together.", "Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired.", "Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown.", "Serve the pithivier with the remaining leftover gravy." ]

[ "500g/1lb 2oz minced beef steak", "2 large chipping potatoes, peeled and cut into thin fries", "vegetable oil, for deep-frying", "4 brioche rolls", "8 gherkins, sliced", "4 beef tomatoes, sliced", "½ round lettuce, leaves separated", "1 red onion, sliced", "1 tbsp olive oil", "½ shallot, chopped", "1½ tomatoes, chopped", "1 garlic clove, crushed", "1 tbsp balsamic vinegar", "1 tsp brown sugar", "3 egg yolks", "2 tsp Dijon mustard", "150ml/5fl oz light olive oil", "100ml/3½fl oz sunflower oil", "50ml/2fl oz truffle oil", "2 tbsp lemon juice", "few shavings of black truffle (optional)", "salt and freshly ground black pepper" ]

[ "For the burger and fries, put the mince in a large bowl and season with salt and pepper. Use your hands to shape the mince into four burger-shaped patties. Wrap the patties individually in cling film and place in the fridge for an hour.", "Meanwhile, for the tomato chutney, heat the oil in a small pan. Add the shallot, tomatoes and garlic and cook for 5-8 minutes until softened. Add the vinegar and sugar and cook for 3-5 minutes until the chutney has caramelised slightly.", "For the truffle mayonnaise, put the egg yolks, mustard and a pinch of salt and pepper in a food processor and combine. Mix the oils in a jug, then, with the motor running, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen, if necessary.", "The mayonnaise will keep for up to 2 days in the fridge. Just before serving, stir in the truffle shavings.", "When you are ready to cook the burger and fries, heat the vegetable oil in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep saucepan until a cube of bread sizzles and turns brown when dropped in. (CAUTION: Hot oil can be dangerous; do not leave unattended.)", "Carefully add the potatoes to the fryer and cook for 2-3 minutes, or until just coloured and crisp. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Season with salt.", "Heat a large frying pan with a little oil. Cook the burgers on each side for 2-3 minutes, or until cooked to your liking (you can serve the burger rare as you are using fresh steak mince).", "To serve, put each burger in a brioche roll topped with the gherkins, tomato slices, chutney, lettuce, a few onion slices and the truffle mayonnaise. Secure with a wooden skewer and serve with the fries." ]

[ "1 tsp olive oil", "1 x 1kg/2lb 4oz beef fillet (ask your butcher for the middle section)", "50-100g/2-3½oz butter", "4 Portobello mushrooms, cleaned and very finely chopped", "150g/5½oz baby spinach leaves", "2 free-range eggs, plus 3 free-range egg yolks", "60g/2¼oz plain flour", "200ml/7fl oz milk", "150g/5½oz chicken liver pâté", "500g/1lb 2oz readymade puff pastry", "150g/5½oz mixed wild mushrooms, cleaned and trimmed", "50ml/2fl oz Madeira", "300ml/10fl oz concentrated beef stock (boil 600ml/1 pint beef stock until the volume has reduced by half)", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 100C/80C Fan/Gas ½.", "Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.", "Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour.", "Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.", "Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.", "Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.", "Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.", "Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.", "Place the chicken liver pâté in a bowl and beat until smooth and soft.", "Increase the oven temperature to 230C/210C Fan/Gas 8.", "Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).", "Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.", "Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre.", "Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.", "Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown.", "Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down.", "Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted.", "To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates." ]

[ "50g/1¾oz butter", "50g/1¾oz fresh parsley, chopped", "½ garlic clove, crushed", "4 banana shallots, three halved (with skin on) and one finely chopped", "2 garlic cloves, finely chopped", "50g/1¾oz arborio rice", "50ml/2fl oz white wine", "300ml/10fl oz chicken stock", "25ml/1fl oz olive oil", "1 x 500g/1lb 2oz beef fillet (preferably Dexter beef)", "salt and freshly ground black pepper", "2 tbsp mascarpone", "50g/1¾oz parmesan, grated", "1 small bunch fresh parsley, leaves chopped" ]

[ "Preheat a barbecue or griddle pan to hot.", "In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.)", "Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes.", "Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally.", "Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through.", "Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper.", "To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates." ]

[ "2 tbsp sea salt flakes", "2 tbsp dark brown sugar", "1 tsp black peppercorns", "4 garlic cloves, lightly crushed", "2 bay leaves", "2 tbsp yellow mustard seeds, 1 tbsp soaked in cold water overnight", "4 sprigs fresh thyme", "4 sprigs fresh flatleaf parsley", "500ml/18fl oz beer, preferably a good-quality ale", "1 x 1-1.2kg/2lb 4oz-2lb 10oz six-rib pork loin rack, French-trimmed (ask your butcher to do this for you)", "75g/2½oz unsalted butter", "100g/3½oz brioche, roughly torn", "1 tsp English mustard powder", "1 tbsp brown mustard seeds, soaked in water overnight", "700g/1lb 9oz Swiss chard, trimmed, chopped into 2cm/¾in slices", "2 large potatoes, peeled and cut into 1.5cm/½in pieces", "1 onion, sliced", "50g/1¾oz unsalted butter", "50g/1¾oz plain flour", "400ml/14fl oz full-fat milk", "200ml/7fl oz chicken stock", "100g/3½oz Gruyère, grated", "salt and freshly ground black pepper" ]

[ "For the pork, pour 100ml/3½fl oz cold water into a large saucepan. Add the sea salt flakes and sugar and heat over a low heat until dissolved, stirring well. Remove the pan from the heat and add 400ml/14fl oz cold water, the peppercorns, garlic, bay leaves, unsoaked yellow mustard seeds, thyme, parsley and beer.", "If the pork loin rack fits into the pan, add it to the pan. Otherwise, place the pork loin rack in a large bowl and pour over the liquid. Cover and chill in the fridge for 24 hours to marinate, turning the pork occasionally.", "When the pork has marinated, preheat the oven to 200C/180C Fan/Gas 6.", "Remove the pork from the marinade and pat dry with kitchen paper.", "Heat 50g/1¾oz of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pork loin rack and fry for a few seconds on all sides, or until lightly browned all over. Transfer the pork loin rack to a roasting tray and roast in the oven for 15 minutes.", "Meanwhile, blend the brioche, English mustard powder and soaked yellow and brown mustard seeds to a paste in a food processor with the remaining butter. Season, to taste, with salt and freshly ground black pepper, then set aside.", "For the gratin, arrange half of the Swiss chard in a layer at the bottom of an ovenproof dish and top with half the potatoes. Sprinkle over the onion, then top with layers of the remaining Swiss chard and potatoes.", "Melt the butter in a saucepan over a medium heat. Add the flour and whisk well to combine with the melted butter. Continue to cook for 1-2 minutes, whisking regularly, then gradually pour in the milk, whisking continuously, until all of the milk has been incorporated and the mixture has thickened to a smooth sauce.", "Whisk in the stock and half of the Gruyère and stir until melted. Season, to taste, with salt and freshly ground black pepper.", "Pour the sauce all over the chard and potatoes. Sprinkle over the remaining Gruyère.", "After the pork has been cooking for 15 minutes, remove it from the oven and decrease the temperature to 180C/160C Fan/Gas 4.", "Spread the brioche and mustard paste all over the top of the pork loin rack in a thick layer, then return the pork to the oven, along with the Swiss-chard gratin. Cook both for a further 45 minutes, or until the pork is cooked to your liking and the crumb has crisped up and turned golden-brown, and the Swiss-chard gratin is bubbling and golden-brown.", "When the pork is cooked to your liking, set it aside to rest for 15 minutes (keep warm). Continue cooking the Swiss-chard gratin for a further 15 minutes, if necessary; otherwise, keep warm.", "To serve, carve the pork loin rack into six chops. Place one onto each serving plate and spoon the Swiss-chard gratin alongside." ]

[ "1½ tbsp sweet smoked paprika", "½ tbsp hot smoked paprika", "½ tsp chilli flakes", "2 tbsp Dijon mustard", "1 tbsp red wine vinegar", "3 limes, juice only, plus extra lime wedges for serving", "3 lemons, juice only, plus extra lemon wedges for serving", "5 tbsp olive oil", "2kg/4lb 8oz chicken", "4 baking potatoes, scrubbed", "2 garlic bulbs", "440ml can of beer, half full", "3 tbsp finely chopped chives", "250g/9oz butter, softened", "sea salt and freshly ground black pepper", "1 head lettuce, root removed, leaves separated and washed", "4 ripe tomatoes, cut into chunks", "¼ cucumber, cut in half lengthways, then into half-moon slices", "2 tbsp extra virgin olive oil" ]

[ "Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste.", "Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible.", "Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil.", "Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil.", "Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white.", "Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken.", "Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes.", "Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender.", "Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter.", "For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil.", "To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad." ]

[ "400g/14oz blackberries", "110g/4oz caster sugar", "3 tbsp water", "75g/3oz melted butter", "10 slices white bread, crusts removed", "200ml/7fl oz vanilla ice cream, to serve", "200ml/7fl oz clotted cream, to serve", "200ml/7fl oz milk", "200ml/7floz double cream", "1 vanilla pod, split and seeds scraped", "4 free-range egg yolks", "75g/3oz caster sugar" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "For the charlotte, heat a frying pan until hot. Add the blackberries, sugar and dash of water and fry until the sugar has melted and the blackberries are tender. Set this blackberry compote aside.", "Cut the bread slices in half, and then each half into four slices to get small fingers. Dip each piece of bread in to the melted butter and line the mould, reserving some for the lid.", "Once the mould is lined, spoon in the blackberry compote and cover with more bread that has been dipped in melted butter. Place onto a baking tray and bake for 25-30 minutes, or until golden-brown on top.", "For the custard, place the milk, cream and vanilla pod into a saucepan and simmer gently for five minutes.", "Pour the hot milk onto the eggs and stir until well combined. Pour the custard into a hot saucepan and heat, stirring constantly, until the custard has thickened slightly. Strain to through a fine sieve.", "Remove the charlottes from the oven and set aside to cool slightly. Carefully turn the charlottes out of the mould.", "Serve the charlottes in a pool of custard, alongside a spoonful of clotted cream and a dollop of vanilla ice cream." ]

[ "300ml/10½fl oz full-fat milk", "200ml/7fl oz double cream", "75g/2½oz caster sugar", "6 free-range egg yolks", "3 chocolate and peanut bars, chopped", "200g/7oz plain flour, plus extra for dusting", "150g/5½oz unsalted butter, chopped", "75g/2½oz caster sugar", "2 free-range egg yolks", "400g/14oz fresh blueberries", "1 vanilla pod, split in half lengthways, seeds scraped out", "2 tbsp cornflour", "1 lemon, juice only", "2 tbsp demerara sugar" ]

[ "For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy.", "Slowly pour the warm cream mixture onto the egg mixture, whisking continuously.", "Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge.", "Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container.", "For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs.", "Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes.", "Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside.", "Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes.", "Preheat the oven to 200C/180C Fan/Gas 6.", "Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown.", "To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each." ]

[ "300ml/10fl oz double cream", "300ml/10fl oz whole milk", "1 vanilla pod, seeds removed and keep the pod", "100g/3½oz caster sugar", "4 egg yolks", "200g/7oz fresh blueberries", "250g/9oz unsalted butter, softened", "250g/9oz caster sugar", "4 eggs", "250g/9oz self-raising flour", "½ tsp vanilla extract", "250g/9oz blueberries", "knob of butter", "icing sugar, for dusting", "250g/9oz blueberries", "100g/3½oz caster sugar" ]

[ "For the ice cream, put the cream, milk and vanilla seeds and pod in a large saucepan and bring to a simmer.", "Whisk together the sugar and egg yolks in a large. Slowly add the warm cream to the eggs and whisk.", "Pour the mixture back in the saucepan and cook on a medium heat until thickened and coats the back of the spoon.", "Pour mixture into an ice cream machine. Just as it starts to set add the blueberries and mix.", "Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.", "Meanwhile, for the blueberry pain perdu, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30x3cm/8x12x1in baking tray with butter and line with a sheet of baking parchment.", "In a bowl, beat together the butter and sugar until pale and fluffy. Crack in the eggs, one at a time, beating after each addition, until well combined. Fold in the flour by hand, then stir in the blueberries.", "Pour into the prepared tin and bake for 30-40 minutes, until cooked through (a skewer inserted into the centre should come out clean.) Set aside to cool in the tin. When cooled, cut it into 6 squares, trimming the edges if you like.", "For the sautéed blueberries, heat the blueberries and sugar in a saucepan over a medium heat, stirring continually. Cook until the blueberries have broken down, the sugar has dissolved in the juices, and the mixture has thickened.", "Just before serving, heat a little butter in a frying pan over a medium heat. Add the pain perdu slices in batches, and fry for 2 minutes on each side until golden-brown and heated through.", "To serve, divide the pain perdu slices equally among 4-6 serving plates. Top each with a scoop of ice cream, then spoon a few of the sautéed blueberries alongside. Dust with icing sugar." ]

[ "175g/6oz unsalted butter, softened, plus extra for greasing", "150g/5½oz golden syrup", "200g/7oz blueberries", "175g/6oz golden caster sugar", "3 free-range eggs", "175g/6oz self-raising flour", "1 tsp baking powder", "pinch salt", "250ml/9fl oz full-fat milk", "250ml/9fl oz double cream", "1 vanilla pod, split in half lengthways, seeds scraped out using a sharp knife", "110g/3¾oz caster sugar", "6 egg yolks" ]

[ "For the pudding, grease a 1.2-litre/2 pint heatproof pudding dish with butter. Pour the golden syrup into the bottom and scatter in the blueberries.", "Whisk together the remaining pudding ingredients in a bowl until light and fluffy. Carefully spoon the pudding mixture into the pudding dish.", "Cover the pudding dish with a large square of baking parchment, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim of the bowl using cook's string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string, holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water.", "Place a clean tea towel in the bottom of a large, heavy-based saucepan, then put an upside-down saucer or small plate on top of it. Half-fill the pan with water.", "Sit the wrapped pudding dish on top of the saucer, making sure the string handle is easily accessible. Cover the pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering and cook the pudding for 1½-2 hours.", "Meanwhile, for the custard, bring the milk, cream, vanilla pods and vanilla seeds gently to the boil in a saucepan.", "Whisk the sugar and egg yolks in a bowl until pale and creamy.", "When the milk mixture is just about to boil, pour it onto the egg mixture, whisking continuously until all of the liquid has been incorporated.", "Return the mixture to the pan and cook over a low heat, whisking all the time, until the custard has thickened enough to coat the back of a wooden spoon.", "Strain the custard into a clean pan and warm through very gently.", "When the pudding has cooked, lift it out of the pan using the string handle. Unwrap the pudding and discard the foil and baking parchment. Turn the pudding out onto a serving plate, then cut into wedges and serve with the custard." ]

[ "4 large beef cheeks", "2 onions, roughly chopped", "5 carrots, 4 left whole, 1 cut into chunks", "1 bulb of garlic, cut in half", "3 sprigs thyme", "2 x 500ml/18fl oz bottle porter beer", "sea salt and freshly ground black pepper", "2 tbsp olive oil", "150g/5½ oz butter", "750ml/1¼ pint beef stock", "5 star anise", "50g/1¾oz caster sugar", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "150g/5½oz butter", "150ml/5fl oz full-fat milk or cream", "salt and freshly ground black pepper" ]

[ "For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight.", "Preheat the oven to 150C/300F/Gas 2.", "Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade.", "Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.", "Return the beef to the pan with the reserved marinade and add the beef stock.", "Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.", "Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed.", "Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.", "Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste.", "For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.", "Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted.", "Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper.", "To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce." ]

[ "1.5kg/3lb 5oz boneless shoulder of hogget", "6 shallots, roughly sliced", "2 tbsp tomato purée", "2 garlic cloves, crushed", "4 carrots, cubed", "2 celery stalks, roughly sliced", "1 small bunch fresh thyme, leaves only", "750ml bottle red wine", "500ml/18fl oz beef stock", "1kg/2lb 4oz waxy potatoes, peeled and thickly sliced", "50g/2oz butter", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Season the hogget all over with plenty of salt and pepper.", "Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside.", "Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well.", "Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well.", "Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours.", "After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed.", "Tear the hogget into strips and return them to the casserole, mixing them into the sauce.", "Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper.", "Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling." ]

[ "250g/9oz plain flour, plus extra for flouring", "250g/9oz very cold butter, cut into small cubes", "½ tsp salt", "25g/1oz icing sugar", "40g/1½oz butter", "2 large Bramley apples, peeled and roughly chopped", "1 vanilla pod, split and seeds scraped", "125g/4½oz blackberries", "1 lemon, juice only", "300ml/10fl oz double cream" ]

[ "For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre.", "Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.", "When the cubes of butter have become small pieces and the dough is grainy, gradually add 125ml/4½fl oz of ice cold water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly.", "Roll the mixture into a 2.5cm/1in thick rectangle, wrap in cling film and refrigerate for 20 minutes.", "Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.", "Fold the top third down to the centre, then the bottom third up to meet then fold the top over. Give it a quarter-turn.", "Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and repeat the folds. These are the first two turns. Repeat two more times to make four turns.", "Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.", "For the tart, preheat the oven to 220C/425F/Gas 7.", "Roll the pastry out on a lightly floured work surface to about 3-4mm thick. Cut into three rectangles of 7.5x15cm/3x6in and dust the pastry with icing sugar to cover totally.", "Lift the pastry onto a baking tray and bake for 15 minutes. Meanwhile, make the filling.", "Heat a small frying pan until hot, add the butter and apples and cook for a minute, then add 2-3 tablespoons of water and continue to cook.", "Add the vanilla pod and seeds, blackberries and lemon juice and cook for 5-6 minutes, or until softened and pulpy.", "Remove from the heat and cool in the fridge while the pastry cooks.", "Whisk the double cream in a large bowl until firm peaks form when the whisk is removed from the bowl, then spoon into a piping bag.", "Once the pastry is cooked, remove from the oven and leave to cool on a wire rack. Slice the cooled pastry sheets in half widthways through the length of the pastry - you have the same size rectangles as before but half as thick: one glazed piece and one bottom piece for each sheet.", "Spoon the blackberry and apple mixture onto one layer of pastry, then pipe the cream over the top.", "Place another piece of pastry on top and then repeat with another layer of blackberry and apple and cream.", "Finish with a piece of glazed pastry. Repeat with the remaining pastry and the stacks can then be cut into portions to serve." ]

[ "750g/1½lb Bramley apples, peeled, cored and roughly chopped", "50-75g/2-3oz caster sugar", "25g/1oz butter, plus extra for greasing", "2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)", "250g/9oz natural (uncoloured) marzipan, thinly sliced", "2 free-range egg yolks, lightly beaten", "2 tbsp demerara sugar", "200g/7oz clotted cream, to serve" ]

[ "Preheat the oven to 200C/180 Fan/Gas 6.", "Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.", "Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.", "Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around.", "Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.", "Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.", "Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.", "Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.", "Allow to cool slightly before serving, serve with the clotted cream." ]

[ "300ml/10½fl oz white wine", "1kg/2lb 4oz mixed shellfish, such as cockles, clams, mussels and winkles, cleaned and soaked in cold water", "50g/1¾oz unsalted butter", "1 shallot, finely chopped", "1 garlic clove, finely chopped", "1 fennel bulb, finely chopped", "½ leek, white part only, finely chopped", "250g/9oz waxy potatoes, peeled and cut into 5mm/¼in cubes", "2 pinches saffron strands", "1 star anise", "500ml/18 fl oz chicken stock", "175ml/6fl oz double cream", "75g/2½oz samphire", "2 ripe tomatoes, skin and seeds removed", "12 shelled cooked whelks", "2 tbsp finely chopped fresh chives", "handful celery leaves, finely chopped", "salt and freshly ground black pepper" ]

[ "Bring the wine to the boil in a large lidded saucepan. Add the shellfish, cover the pan with the lid, reduce the heat until the wine is simmering, and simmer the shellfish for 3-5 minutes, or until all the shells have opened (discard any that do not open).", "Drain the shellfish, reserving the cooking liquor in a bowl. When the shellfish is cool enough to handle, pick the meat from the shells.", "Heat the butter in a large saucepan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened. Add the fennel, leek, potatoes, saffron and star anise and fry for a further 1-2 minutes.", "Add the reserved cooking liquor and the chicken stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 3-4 minutes, or until the potato cubes are just tender.", "Add the cream and samphire and continue to simmer for 1-2 minutes, or until the soup has thickened slightly. Reduce the heat to low, then add the tomatoes and shellfish meat, including the whelks. Heat until the meat is warmed through.", "Stir in the chives and celery leaves, season, to taste, with a little salt and freshly ground black pepper, then serve." ]

[ "450g/1lb pack ready-to-go ‘pain de campagne’ bread mix", "1 tbsp olive oil", "25g/1oz butter", "100g/3½oz onion, thinly sliced", "450g/1lb butternut squash, peeled and cut into 1cm/½in cubes", "500ml/18fl oz vegetable stock", "375ml/13fl oz milk", "salt and freshly ground black pepper", "2 limes, zest and juice" ]

[ "Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size.", "Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment.", "Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes.", "Preheat the oven to 220C/425F/Gas 7.", "Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through.", "Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes.", "Add the butternut squash and continue to cook for a further 2-3 minutes.", "Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender.", "Transfer the soup to a blender and pulse until smooth.", "Season with salt and pepper, to taste, and finish with the lime zest and juice.", "Serve the soup with the bread alongside." ]

[ "2 back bacon slices, fat trimmed", "1 Little Gem lettuce, leaves separated, chopped", "1 avocado, peeled, stone removed, chopped", "squeeze of lemon juice", "2 tbsp olive oil", "¼ garlic clove, crushed", "¼ tsp Dijon mustard", "2 thick slices bread, cut into chunks", "1 tbsp oil" ]

[ "Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off.", "Put all of the salad ingredients in a bowl and set aside.", "For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing.", "For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden.", "Add the croutons to the salad bowl and drizzle over the salad dressing." ]

[ "600ml/1 pint 2fl oz goats’ milk", "200g/7oz caster sugar", "75g/3oz golden syrup", "2 cinnamon sticks", "1 tsp baking powder", "5 free-range egg whites", "275g/9¾oz caster sugar", "icing sugar, for dusting", "600ml/20fl oz double cream", "200g/7oz marron glacé (candied chestnuts), roughly chopped" ]

[ "For the cinnamon goats’ milk sauce, bring the goats’ milk, sugar and golden syrup to the boil in a saucepan.", "Crumble the cinnamon sticks into the mixture and stir in the baking powder. Remove the mixture from the heat straight away as the baking powder will make the mixture bubble up.", "Whisk the sauce until the bubbling subsides, then return the pan to the heat and cook the mixture over a gentle heat, whisking continuously, until the sauce is simmering.", "Continue to simmer the sauce over a low heat for 45 minutes, or until thickened and golden-brown in colour. Strain before serving to remove the pieces of cinnamon.", "For the roulade, preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.", "In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time, whisking between each addition. Whisk until very stiff and glossy and all the sugar has been added.", "Spoon the mixture into the prepared tin and smooth the surface. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp.", "Remove from the oven and turn out, crispy-side down, onto a sheet of non-stick baking paper dusted with icing sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.", "Place the cream in a bowl and lightly whip. Spread evenly over the meringue and scatter over the marron glacé. Starting at the long end, roll up the meringue using the paper to help you.", "Finish with a dusting of icing sugar.", "To serve, cut the roulade into thick slices and place onto a plate, then finish with a generous drizzle of sauce." ]

[ "200g/7oz butter, softened, plus extra for greasing", "200g/7oz caster sugar", "4 free-range eggs", "3 tbsp strong coffee", "8 cardamom pods, seeds removed and ground", "250g/9oz self-raising flour", "250g/9fl oz double cream", "1 tbsp icing sugar", "5 cardamom pods, seeds removed and ground", "60g/2½oz pistachios, shells removed, roughly chopped", "110g/4oz icing sugar", "1 tbsp warm coffee" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Grease and line a 23cm/9in deep cake tin.", "Place the butter and sugar into a bowl and whisk until light and fluffy.", "Add the eggs, one at a time, beating between each addition until well incorporated.", "Add the coffee and ground cardamom seeds and mix well, then fold in the flour.", "Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool.", "For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed.", "Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks.", "For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth.", "To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake.", "To serve, cut the cake into wedges and place onto serving plates." ]

[ "2 tbsp olive oil", "50g/1¾oz butter", "200g/7oz onion, thinly sliced", "700g/1lb 9oz cauliflower, very thinly sliced", "2 Cox’s apples, cored, peeled and diced", "2 vegetable stock cubes", "750ml/1¼ pint milk", "750ml/1¼ pint water", "salt and freshly ground black pepper" ]

[ "Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.", "Add the cauliflower and continue to cook for a further 2-3 minutes.", "Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.", "Put the soup in a blender and pulse until smooth.", "Season to taste with salt and freshly ground black pepper then serve." ]

[ "1 medium cauliflower, stalk removed, florets separated", "100g/3½oz butter", "40g/1½oz plain flour", "500ml/18fl oz milk", "1 tbsp Dijon mustard", "300g/10½oz extra mature cheddar, grated", "sea salt and freshly ground black pepper", "3 slices brioche, blitzed to crumbs in a food processor", "20 rashers streaky bacon or pancetta", "2 tbsp maple syrup" ]

[ "Preheat the grill to its highest setting.", "Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water.", "Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously.", "Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper.", "Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese.", "Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling.", "Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl.", "Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta.", "To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates." ]

[ "4 chicken breasts, cut in half lengthways", "2 tbsp olive oil", "8 sprigs fresh thyme, leaves only", "4 ripe tomatoes, cut in half horizontally", "3 tbsp clear honey", "1 large cauliflower, core removed, broken into florets", "250ml/9fl oz maple syrup", "6 tbsp white wine vinegar", "1 heaped tsp curry powder", "75g/2½oz shelled pistachio nuts, roughly chopped", "75g/2½oz toasted flaked almonds", "4 spring onions, trimmed, sliced", "3 tbsp chopped fresh mint leaves", "3 tbsp chopped fresh coriander leaves", "salt and freshly ground black pepper" ]

[ "Thirty minutes before you want to eat, prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing.", "Meanwhile, rub the chicken-breast pieces in half of the oil and season, to taste, with salt and freshly ground black pepper. Add half of the thyme leaves and mix well.", "When the barbecue is ready, place the chicken pieces, skin-side down, onto the barbecue and grill for 8-10 minutes on each side, or until golden-brown and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the centre of the meat.)", "Place the tomato halves, cut-side down, on a sheet of aluminium foil. Fold up the edges of the foil to make a tray, then drizzle over the remaining oil and the honey. Sprinkle over the remaining thyme and season, to taste, with salt and freshly ground black pepper.", "Place the foil tray on the barbecue grill, alongside the chicken, and grill for 12-15 minutes, or until the tomatoes have softened and blackened slightly.", "Meanwhile, blend the cauliflower florets to crumbs in a food processor, then transfer to a large bowl.", "Heat a frying pan over a medium heat. When hot, add the maple syrup, vinegar and curry powder, stir well, and cook for 1-2 minutes, or until heated through.", "Add the maple syrup mixture to the cauliflower, then add the pistachios, almonds, spring onions and herbs and stir until well combined. Season, to taste, with salt and freshly ground black pepper.", "To serve, pile the cauliflower salad onto a large serving platter and top with the barbecued chicken pieces and the grilled tomatoes. Drizzle over the juices left in the tomato tray." ]

[ "1.35kg/3lb potatoes, well scrubbed and left whole in their jackets", "290ml/½ pint milk", "85g/3oz butter", "salt and white pepper", "1 large bunch spring onions, finely chopped" ]

[ "Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly.", "Boil the milk and add to the potato, together with the spring onions.", "Season and stir well.", "Pile into a serving dish.", "Make a well in the centre and add the butter. Serve immediately." ]

[ "50g/1¾oz butter", "500g/1lb 2oz mixed fresh exotic mushrooms, such as shiitake or enoki, cleaned and sliced", "250g/9oz baby spinach leaves", "2 x 375g packets all-butter puff pastry", "plain flour, for dusting", "1 whole salmon (approximately 3kg/6lb 12oz), skin scaled and removed, gutted, pin boned and filleted (alternatively use ready prepared sides of salmon)", "3 free-range egg yolks, beaten", "sea salt and freshly ground black pepper", "1kg/2lb 4oz cooked, buttered new potatoes", "dressed green salad" ]

[ "Preheat the oven to 230C/210C Fan/Gas 8.", "Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper.", "Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge.", "Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets.", "Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper.", "Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently.", "Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges.", "Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales.", "Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown.", "Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad." ]

[ "1 large ready-made flan case", "3-4 tbsp whisky liqueur (such as Drambuie)", "800ml/1 pint 8fl oz double cream", "1 tbsp vanilla bean paste", "60g/2¼oz caster sugar", "400g/14oz large strawberries, trimmed and cut in half lengthways", "50g/1¾oz icing sugar, for dusting", "1 punnet small strawberries", "50g/1¾oz each of redcurrants, blueberries and blackberries", "3-4 sprigs mint", "65g/2¼oz caster sugar" ]

[ "Place a 20-25cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.", "Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. Sprinkle half the Drambuie over the sponge then set aside.", "Place the double cream in a bowl with the vanilla bean paste, the remaining Drambuie and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.", "Line the ring with the large strawberry halves, placing the cut-side against the ring – reserve the rest of the strawberries.", "Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly.", "Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.", "Dust the top of the gâteau with the icing sugar. Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.", "For the spun sugar, if using, place the remaining caster sugar into a very clean frying pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly. Dip a small spoon into the caramelised sugar and twist around a steel to create curls which will decorate the top of the gâteau.", "Pile the remaining strawberries and berries on top of the cake. Garnish with sprigs of mint and the caramel curls. Serve cut into wedges with pouring cream if desired." ]

[ "250g/9oz plain flour, plus extra for dusting", "150g/5½oz cold butter, cubed, plus extra for greasing", "pinch salt", "1 free-range egg", "6 slices dry-cured smoked streaky bacon", "5 free-range egg yolks", "300ml/10fl oz double cream", "150g/5½oz mature cheddar, finely grated", "1 small courgette, trimmed, finely diced", "4 sprigs fresh thyme, leaves only", "1 tsp wholegrain mustard", "1 tsp red wine vinegar", "3 tsp rapeseed oil", "small bag green salad leaves", "1 head Little Gem lettuce, leaves washed and separated" ]

[ "For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt.", "Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface.", "Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up.", "Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in.", "Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs).", "Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins.", "Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside.", "Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper.", "Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon.", "Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves.", "Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving.", "Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined.", "Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well.", "Serve the quiches warm with the salad alongside." ]

[ "100g/3½oz light muscovado sugar", "1 onion, finely chopped", "100g/3½oz sultanas", "150ml/5¼fl oz sherry vinegar", "2 tomatoes, roughly chopped", "300g/10½oz red seedless grapes, halved", "sea salt and freshly ground black pepper", "1 free-range egg yolk", "1 tsp English mustard", "2 tsp runny honey", "2 tbsp cider vinegar", "150ml/5¼fl oz vegetable oil", "1 banana shallot, finely chopped", "1 garlic clove, finely chopped", "2 tbsp finely chopped fresh flatleaf parsley leaves", "1 tbsp finely chopped fresh mint leaves", "1 tbsp finely chopped fresh basil leaves", "1 tbsp finely chopped fresh thyme leaves", "salt and freshly ground black pepper", "100g/3½oz caster sugar", "100g/3½oz pecan nut halves", "2 heads Little Gem lettuce, washed, leaves separated", "vegetable oil, for deep frying", "vegetable oil, for deep frying (see above)", "125g/4½oz plain flour", "4 free-range eggs, lightly beaten", "150g/5¼oz fresh breadcrumbs", "400g/14oz assorted cheese, cut into 3cm/1in chunks" ]

[ "For the chutney, heat the muscovado sugar in a large frying pan over a low to medium heat, without stirring, until it melts and forms a golden-brown caramel ,swirl the pan to move the sugar instead of stirring it (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.).", "Add the onion and sultanas to the caramel, then pour in the sherry vinegar and stir with a wooden spoon.", "Add the tomatoes and grapes and cook for 12–15 minutes, or until the grapes are tender and the mixture has thickened. Season, to taste, with salt and freshly ground black pepper.", "Transfer the chutney to a sterilised, airtight jar and set aside. (The longer you leave the chutney, the more the flavours will develop.)", "Meanwhile, for the house dressing, whisk together the egg yolk, mustard, honey and cider vinegar in a bowl until well combined. Gradually add the vegetable oil in a thin stream, whisking continuously, until the mixture thickens to a creamy mayonnaise.", "Stir in the shallot, garlic and herbs, then season, to taste, with salt and freshly ground black pepper. Set aside.", "For the pecan salad, line a plate with greaseproof paper.", "Pour 100ml/3½fl oz of water into a saucepan and add the sugar. Bring the mixture to the boil, then reduce the temperature until the mixture is simmering and simmer for 4-5 minutes, or until the sugar has dissolved and the mixture has thickened to a syrup. (Caution: Hot syrup can be dangerous. Do not leave unattended.)", "Add the pecans to the syrup and continue to cook for 2-3 minutes, then spoon the pecans and syrup onto the lined plate and set aside to cool and harden.", "Heat the oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a heavy-based saucepan over a high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the sugared pecans into the hot oil, in batches, and cook for 1-2 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain and cool on kitchen paper.", "When the pecan nuts have cooled, place the lettuce leaves into a large bowl, drizzle over two tablespoons of the house dressing, then sprinkle over the pecans. Toss the leaves to coat them in the dressing. Set aside.", "For the cheese nuggets, sprinkle the flour on a plate and the breadcrumbs on another plate. Dust each piece of cheese first in the flour, then dip it into the beaten egg, then roll in the breadcrumbs until completely coated.", "Using the same oil as before, carefully lower the coated cheese pieces into the hot oil in batches. Fry for 30–60 seconds, or until the breadcrumbs are golden-brown and the cheese has melted. Remove each batch from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm while you cook the remaining batches.", "To serve, place the cheese nuggets onto a large serving plate with a bowl of the chutney alongside. Serve with the salad." ]

[ "2 onions, roughly chopped", "75g/2½oz butter", "1 large bunch sage leaves, finely sliced", "400g/14oz cooked chestnuts, roughly chopped", "300g/10½oz fresh white breadcrumbs", "sea salt and freshly ground black pepper", "5.5kg/12lb boneless loin of pork with the belly attached", "2 garlic cloves, cut in half", "75g/2½oz butter", "2kg/4lb 6oz King Edward potatoes, peeled and thinly sliced", "pinch of freshly grated nutmeg", "sea salt and freshly ground black pepper", "600ml/21fl oz double cream", "600ml/21fl oz full-fat milk" ]

[ "Preheat the oven to 150C/300F/Gas 2.", "Put the onions in a food processor and process until they are finely chopped.", "Heat a frying pan until medium hot, add 25g/1oz of the butter and, when it’s foaming, add the chopped onion and cook for five minutes until just softened.", "Put the sage, chestnuts and breadcrumbs into a bowl with the onions, season with plenty of salt and black pepper, then mix well to combine.", "Lay the pork, flesh-side up, on a chopping board with the belly flap away from you.", "With a sharp knife, make an incision in the eye of the loin half way down running parallel to the board, cutting almost all the way through. Open the loin up and repeat a few times, cutting so that the loin opens up and it is as flat as the belly part of the pork.", "Season with salt and black pepper then spoon the stuffing onto the loin and spread out along the loin, then roll up into a large sausage.", "Secure with cook's string at 5-6 points along the loin then transfer to a roasting tin.", "Rub the rest of the butter over the top of the pork and season with plenty of sea salt.", "Put into the oven and roast for five hours. The crackling should be crisp and the pork very tender.", "For the dauphinoise potatoes, when the pork has cooked for about 3¾ hours start preparing the potatoes. Rub an ovenproof dish with the garlic, then rub about a teaspoon of the butter around the inside and place the potatoes in the dish in layers, overlapping a little, until the dish is just full. Season with salt, pepper and nutmeg between each layer.", "Pour the cream and milk over the potatoes to cover, then season with salt and black pepper and dot with the remaining butter. Cover tightly with aluminium foil and place in the oven when the pork has been roasting for four hours.", "Once the potatoes have been cooking for 30 minutes, turn the oven up to 200C/400F/Gas 6, remove the foil and cook for another 30 minutes, or until the potatoes are tender and the pork crackling is crisp.", "Remove the potatoes and pork from the oven and let the pork rest for 30 minutes (leave the potatoes in longer if they need more cooking while the pork is resting).", "To serve, carve the pork into slices and serve with the roasting juices and dauphinoise potatoes." ]

[ "butter, for greasing", "flour, for dusting", "300g/10½oz ready-made shortcrust pastry", "9 free-range eggs, 1 beaten for the glaze", "600ml/20fl oz double cream", "100g/3½oz asparagus", "300g/10½fl oz cooked leftover roast chicken, cut into 3cm/1¼in chunks", "1 tbsp chopped fresh marjoram", "100g/3½oz vintage Comté cheese, finely grated", "1 bag green salad leaves, to serve", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in (4cm/2in deep) loose-bottomed tart tin with butter. Roll out the pastry on a lightly floured work surface to a thickness of 5mm/¼in. Wrap the pastry around your rolling pin and gently lower it into the prepared tin, pressing the pastry gently into the base and sides.", "Cover the pastry case with cling film or baking parchment, then fill with baking beans, uncooked rice or flour. Bake in the oven for 20-25 minutes. Remove the lining paper and baking beads.", "Brush the inside of the tart all over with the beaten egg. Return the pastry case to the oven for a further 5 minutes, or until golden-brown. Remove the pastry case from the oven.", "Reduce the oven temperature to 180C/160C Fan/Gas 4.", "In a bowl, whisk 8 eggs and the cream together, then season with salt and freshly ground black pepper.", "Arrange the asparagus spears inside the tart case, then sprinkle over the chicken pieces and marjoram. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the Comté on top.", "Bake the quiche for 20-25 minutes, or until the filling has set and the pastry is golden-brown. Remove from the oven and set aside on a wire rack to cool slightly.", "To serve, cut the quiche into slices and serve with the salad leaves." ]

[ "2 boneless skinless chicken breasts, cut into slices 1cm/½in thick", "3 tbsp light soy sauce", "3 tbsp Shaoxing rice wine (or dry sherry)", "2 tbsp toasted sesame oil", "2 tbsp cornflour", "4 tbsp vegetable oil", "10cm/5in piece fresh root ginger, peeled and finely chopped", "3 large garlic cloves, finely chopped", "3 red chillies, finely chopped", "50g/1¾oz fermented black beans", "1 tbsp caster sugar", "150ml/5fl oz chicken stock", "6 spring onions, finely sliced", "3 tbsp roughly chopped coriander leaves", "2 heads bok choi", "200g/7oz cooked basmati rice, cold", "1 free-range egg, beaten" ]

[ "Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.", "Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.", "Mix together the ginger, garlic and chilli.", "Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.", "Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.", "Finish with a third of the spring onion and a tablespoon of coriander and stir through.", "Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.", "Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.", "Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.", "Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.", "To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi." ]

[ "75g/2¾oz butter", "150g/5½oz plain flour", "450ml/16fl oz milk", "75g/2¾oz serrano ham, roughly chopped", "75g/2¾oz cooked chicken, chopped", "1 small bunch fresh parsley, leaves roughly chopped", "25g/1oz flaked toasted almonds", "2 free-range eggs", "75g/2¾oz fresh breadcrumbs", "vegetable oil, for deep frying", "4 tbsp olive oil", "200g/7oz padrón peppers (available from Spanish delicatessens)", "½ tsp sea salt flakes", "salt and freshly ground black pepper" ]

[ "Melt the butter in a large saucepan over a medium heat. Whisk in half of the flour to form a smooth paste, then cook the mixture for 30 seconds.", "Slowly whisk in the milk, allowing each addition of milk to be absorbed into the mixture and the sauce to thicken, until you have a very thick sauce – almost with the consistency of mashed potato. Season, to taste, with salt and freshly ground black pepper.", "Scrape the mixture into a large bowl, then stir in the serrano ham, cooked chicken and parsley. Season again with salt and freshly ground black pepper, then stir in the flaked almonds. Set the mixture aside to cool completely. Chill in the fridge, covered, for at least 10 minutes, or overnight, until it has firmed up.", "Take spoonfuls of the chilled mixture and, using wet hands, roll them into balls or cylinder shapes.", "Sprinkle the remaining flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Add the breadcrumbs to another bowl.", "Dust each croqueta first in the flour, then dip into the beaten egg, then roll in the breadcrumbs to cover.", "Meanwhile, heat the vegetable oil in a deep-fat fryer to 170C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)", "Lower the croquetas into the hot oil in batches and fry for 3-4 minutes, or until golden-brown and hot all the way through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining croquetas.", "While the croquetas are frying, heat the olive oil in a separate frying pan over a high heat. Add the padrón peppers and sprinkle with half the salt. Fry for 2-3 minutes, or until just golden-brown on both sides and softened. Transfer to a serving bowl and sprinkle with the remaining salt.", "Serve the croquetas with the padrón peppers." ]

[ "1 kg/2lb 4oz chicken, cut into 8 pieces", "1 carrot, halved", "1 small onion, halved", "1 leek, quartered", "1 garlic clove, crushed", "1 large sprig of thyme", "1 bay leaf", "25g/1oz butter, plus extra for frying", "25g/1oz plain flour", "1 litre/1¾ pints chicken cooking liquor (from above)", "110g/4oz baby onions", "110g/4oz button mushrooms, quartered", "4 free-range egg yolks", "110ml/4fl oz double cream", "3 tbsp tarragon leaves, picked", "4 banana shallots, halved", "2 tbsp olive oil", "400g/14oz fresh garden peas, podded", "50g/1¾oz butter", "salt and freshly ground black pepper" ]

[ "To poach the chicken, place the chicken pieces in a large saucepan and cover with 2 litres/3½ pints of water.", "Add the carrot, onion, leek, garlic, thyme and bay leaf. Bring to a gentle boil then turn down to a simmer and cook for 1¼ hours.", "When the meat is tender, remove from the heat. Drain the chicken, reserving 1 litre/1¾ pints of the cooking liquor for making the sauce. Set aside.", "To make the sauce, heat a heavy based saucepan over a medium heat, add the butter. When melted, add the flour and keep stirring until it is completely absorbed.", "Gradually whisk in the reserved poaching liquor, stirring until all the liquor has been incorporated.", "Drain the meat again and discard any remaining liquor along with the carrot, onion, bay leaf, clove and thyme.", "Place the meat into the sauce.", "Heat a frying pan over a medium heat, add a little more of the butter and the baby onions. Cook until slightly coloured then add the mushrooms and cook for a further two minutes.", "Tip the onions and mushrooms into the chicken and sauce.", "Whisk the egg yolks and cream together in a bowl then gradually add to the pan, whisking as you go.", "Remove from the heat and continue to whisk for a couple of minutes.", "Stir in the tarragon and season to taste with salt and pepper. Keep warm until ready to serve.", "For the roasted shallots and fresh garden peas, preheat the oven to 200C/400F/Gas 6.", "Heat a large griddle pan and drizzle the oil over the cut side of the shallots. Place on the griddle pan cut-side down and cook for 2-3 minutes, or until coloured and charred. Turnover and cook for a few more minutes, then place in the oven for 15-20 minutes.", "Meanwhile heat a saucepan of boiling water and season with salt. Once boiling, add the peas and cook for 3-4 minutes then drain.", "Heat a frying pan and add the butter and peas, season with salt and pepper and cook gently for a few minutes.", "To serve, place a couple of pieces of chicken on each plate and spoon over the sauce. Place the roasted shallots and peas next to the chicken." ]

[ "1.5kg/3lb 5oz chicken, cut into eight pieces", "salt and freshly ground black pepper", "1 tbsp plain flour", "2 tbsp olive oil", "110g/4oz butter", "110g/4oz smoked streaky bacon, sliced into 1cm/½in pieces", "125g/4½oz shallots, thickly sliced", "150g/5½oz chestnut mushrooms", "2 tbsp tomato purée", "175ml/6fl oz white wine", "400ml/14fl oz chicken stock", "1 small bunch tarragon", "3 tomatoes", "2 tbsp finely chopped flatleaf parsley", "sea salt", "freshly ground white pepper", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "125g/4½oz butter", "125ml/4fl oz double cream", "freshly ground white pepper" ]

[ "For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat.", "Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown.", "Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken.", "Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes.", "Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan.", "Add the stock then return the chicken to the pan with half the tarragon and bring to a boil.", "Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced.", "While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom.", "Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away.", "Lift straight out into a bowl of iced water and peel off the skin.", "Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon.", "Add the tomatoes, flatleaf parsley and tarragon then check the seasoning.", "For the mash place the potatoes into a pan of salted water and bring to the boil.", "Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.", "Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.", "Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash.", "Season with salt and white pepper.", "Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash." ]