Venison Casserole

• Preparation time: 20 min
• Cooking time: 2½ hrs

• Ingredients

• 2 lbs (900g) venison haunch, diced
• 2 oz (50g) dripping
• 2 onions, chopped
• 3 carrots, sliced
• 2 oz (50g) bacon, diced
• 1 oz (25g) flour
• 4 tbsp red wine
• 1 pint (600ml) beef stock
• salt and pepper
• herbs (bouquet garni)

• Method

• In a pan, brown the meat in the dripping.
• Remove the meat from the pan and keep warm.
• In the same pan, fry the onions, carrots and bacon with a pinch of sugar to brown them.
• Remove the vegetables and keep warm with the meat.
• In the same pan, add the flour to thicken the meat juices and then stir in the stock and the wine.
• Put the venison in a casserole dish with the vegetables and seasoning.
• Pour over the liquid and cook in a moderate oven, 180 c/350 f/gas mark 4, for 2½ hours.

Mustard and Caper Sauce

• Ingredients

• 1 oz (25g) butter
• 4 - 5 spring onions, finely chopped
• 2 tbsp capers
• 1 beef stock cube
• 1 tsp ready made English Mustard
• 4 fl oz (125ml) water
• 6 fl oz (175ml) Extra Dry Martini
• ½ tsp salt
• ½ tsp ground black pepper
• ½ pint (300ml) double cream

• Method

• Fry the onions in the butter, until soft.
• Add the Martini and water.
• Crumble the stock cube into the pan and stir well.
• Add the capers, salt, black pepper and mustard, let the pan simmer for 2 minutes, stirring occasionally.
• Finally stir in the cream and cook on low for a further 2 minutes, do not allow to boil.

Vodka and Green Peppercorn Sauce

• Ingredients
  

• 1 ½ oz (40g) butter
• ½ oz (15g) bottled green peppercorns, drained and crushed
• 2 - 3 tbsp vodka
• ¼ pint (140 ml) double cream

• Method

• In a small saucepan, melt the butter and heat until it sizzles.
• Stir in the peppercorns and cook for 2 - 3 minutes.
• Add the vodka.
• Lower the heat a little and stir in the cream gradually so that it blends with the green peppercorn mixture.
• Serve Hot.

Mulligatawny Soup

• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients

• 1 carrot, chopped
• 1 onion, chopped
• 1 potato, chopped
• 1 cooking apple, chopped
• salt and pepper
• 2 tbsp oil
• 1 clove garlic, chopped
• 1 tbsp curry powder
• ½ pint (300ml) tomato juice
• 2 pints (1 ¼ L) vegetable stock

• Method

• Saute the chopped vegetables and apple in the oil.
• Add the garlic and curry powder and cook for 2 minutes, stirring from time to time.
• Add all the liquids, bring to the boil, reduce the heat and cover.
• Simmer for 30 minutes.
• Blend in a liquidizer and season to taste.

Fresh Tomato Soup

• Preparation time: 20 min
• Cooking time: 30 min

• Ingredients

• 1 medium onion, chopped
• 1 small potato, diced
• 1 lb (450g) tomatoes, skinned and chopped
• 2 oz (50g) butter
• 1 clove garlic
• 1 bay leaf
• 2 tbsp tomato puree
• 16 fl oz (500ml) vegetable stock
• 16 fl oz (500ml) milk
• seasoning

• Method

• Melt the butter and saute the onion until it becomes transparent.
• Add the potato, tomatoes, garlic, bay leaf, tomato puree and vegetable stock.
• Cover and simmer for 20 minutes.
• Remove from the heat and stir in the milk.
• Remove the bay leaf and blend in a food processor.
• Season to taste and serve.

Screwdriver

• Garnish - Orange wheel
• Glass - Highball

• Ingredients
• 60ml/2 fl oz vodka
• 150ml/5 fl oz freshly squeezed orange juice
• Ice

• Method
• Half fill the glass with ice and add the vodka
• Top off with the orange juice

Sex on the beach

• Garnish - Slice of orange and a cherry
• Glass - Highball

• Ingredients
• 30ml/1 fl oz vodka
• 30ml/1 fl oz peach schnapps
• 60ml/2 fl oz orange juice
• 60ml/2 fl oz cranberry juice
• Ice

• Method
• Pour all the ingredients into the serving glass half filled with ice
• Stir well and garnish

Blue Lagoon

• Garnish - Cocktail cherries
• Glass - Long stemmed goblet

• Ingredients
• 45ml/1.5 fl oz vodka
• 45ml/1.5 fl oz blue curacao
• Lemon and lime soda (fizzy pop)
• Ice

• Method
• Pour the vodka and curacao into an ice filled glass
• Stir and top off with the lemon and lime soda
• Garnish

Salty Dog

• Garnish - Frost the glass with salt and add a wedge of lemon
• Glass - Highball

• Ingredients
• 60ml/2 fl oz vodka
• Fresh grapefruit juice
• Ice

• Method
• Pour the vodka over the ice in the salt frosted glass
• Top off with grapefruit juice and garnis

Long Island Iced Tea

• Garnish - A twist of lemon and mint leaves
• Glass - Highball

• Ingredients
• 30ml/1 fl oz vodka
• 30ml/1 fl oz light rum
• 30ml/1 fl oz tequila
• 30ml/1 fl oz gin
• 15ml/0.5 fl oz triple sec curacao
• 30ml/1 fl oz lemon juice
• 2 teaspoons icing sugar
• 90ml/3fl oz cola
• Ice

• Method
• Pour all the ingredients into a highball glass half filled with ice
• Stir well and garnish

Surfrider

• Garnish - A slice of orange and a maraschino cherry
• Glass - Goblet

• Ingredients
• 75ml/2.5 fl oz sweet vermouth
• Juice of an orange
• A squeeze of lime
• 1 teaspoon of grenadine
• Ice

• Method
• Pour all the ingredients into a shaker
• Shake and strain into a glass
• Garnish

Harvey Wallbanger

• Garnish - A slice of Lime
• Glass - Highball

• Ingredients
• 45ml/1.5 fl oz vodka
• 30ml/1 fl oz Galliano
• Fresh Orange Juice
• Ice

• Method
• In a glass half filled with ice pour in the vodka and Galliano
• Top off with orange juice to taste
• Stir and garnish

Whiskey Creams

• Serves: 6

• Preparation time: 10 min
• Chilling time: 30min

• Ingredients

• 1 pint (600ml) double cream
• 4 tbsp clear honey
• 1 tbsp Whiskey

• Method

• Mix all the ingredients together in a bowl and whisk until the cream becomes stiff.
• Empty into 6 large wine glasses, chill and serve.

Tiramisu Trifle

• Preparation time: 20 min
• Chilling time: 3 hrs

• Ingredients

• 3 egg yolks, size 1
• 2 oz (50g) caster sugar
• (250g) mascarpone cheese
• 2 egg whites, size 1
• 5 fl oz (150ml) very strong coffee
• 3 tbsp dark rum/Tia Maria
• Approx 24 sponge fingers
• 2 oz (50g) dark chocolate, with 75% cocoa solids, chopped
• 1 level tbsp cocoa powder

• Method

• Put the egg yolks into a medium sized bowl with the sugar and beat with a whisk for about 3 minutes. The mixture should be light and pale.
• In a separate bowl stir the mascarpone with a wooden spoon to soften, then gradually beat in the egg yolk mixture. Between each addition beat well.
• With a clean whisk and bowl, whisk the egg whites until the form soft peaks.
• Lightly fold this into the mascarpone mixture.
• Break the biscuits in half, pour the coffee and rum into a shallow dish and dip the sponge fingers into it, they will absorb the liquid quickly.
• Now layer the trifle by putting the soaked biscuits, followed by the mascarpone mixture and a layer of chopped chocolate.
• Carry on layering, finishing with the chopped chocolate and then dust with cocoa powder.
• Cover with cling film and chill for at least 3 hours.
• Serve straight from the fridge.

Irish Whiskey Bread & Butter Pudding

• Preparation time: 25 min
• Cooking time: 30 min

• Ingredients

• 6 tbsp Irish Whiskey
• 1 oz (25g) sultanas
• 2 oz (50g) soft butter
• 6 thin slices bread (remove crust)
• 2 eggs plus 2 more yolks
• 3 tbsp sugar
• half pint (300ml) double cream

• Method

• Pour 2 tbsp whiskey over the sultanas and leave to absorb, around 15 minutes.
• Butter the bread and cut into triangles.
• Arrange in a roof tile pattern, overlapping in a shallow ovenproof dish.
• Pour the remaining whiskey over the bread and allow to soak in, around 5 minutes.
• Scatter the soaked sultanas over the bread.
• Beat the eggs and egg yolks together with 1 tbsp of sugar.
• Add the cream and pour the mixture over the bread.
• Sprinkle the remaining sugar over the top.
• Bake in a pre-heated oven, 190 c/375 f/gas mark 5, for about 30 minutes or until the custard is set and the top is crisply brown.

Corned Beef and Potato Pie

• Serves: 4

• Preparation time: 20 min
• Cooking time: 20 min

• Ingredients

• 1 tin of good quality Corned Beef
• 1 onion, finely chopped
• 1 potato, medium sized, cooked and mashed
• 1 egg, beaten

• Pastry

• 8 oz (225g) self-raising flour
• 4 oz (100g) margarine
• 4 oz (100g) lard
• pinch of salt
• cold water to bind

• Method

• Make up the pastry by rubbing the fat into the flour and salt with fingertips.
• Add the water a little at a time, using just enough to bind the pastry together.
• Line a flan dish with half of the pastry.
• Mix the corned beef, potato and onion together.
• Add the beaten egg, leaving a small amount to glaze over the top when finished.
• Put the mixture into the pastry case.
• With the remaining pastry, you can either form a lattice pattern over the top of the corned beef mixture, or cover it entirely with pastry.
• If you cover the pie entirely make sure you prick the top with a fork.
• Glaze with left over egg yolk and bake in a hot oven, 200 c/400 f/gas mark 6 for 15-20 minutes or until golden brown.

Heavenly garlic dip

• Serves 4

• Ingredients
• 2 bulbs of garlic
• 6 tbsp olive oil
• 1 small onion - chopped finely
• 2 tbsp lemon juice
• 3 tbsp tahini (sesame seed paste)
• 2 tbsp chopped fresh parsley
• salt and pepper

• Method
• Separate the bulb of garlic into individual cloves
• Place them on a baking sheet and roast in a pre-heated oven at 200c/400f/gas marks 6 for 8-10 minutes
• Leave to cool for a few minutes
• Peel the garlic cloves then chop finely
• Heat the olive oil in a saucepan and add the chopped garlic and onion
• Fry gently for 8-10 minutes until softened
• Mix the lemon juice, tahini and parsley into the garlic mixture
• Season to taste with salt and pepper
• Transfer to a small heatproof bowl and keep warm at one side of barbecue

Tzatziki with pitta bread black olive dip

• Serves 4

• Ingredients - Tzatziki
• half a cucumber
• 250g/8oz thick natural yogurt
• 1 tbsp chopped fresh mint
• salt and pepper
• 4 pitta breads

• Ingredients - dip
• 2 garlic cloves - crushed
• 125g/4oz pitted black olives
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley

• Method - Tzatziki
• Peel the cucumber and chop roughly
• Sprinkle with salt and leave to stand for 15-20 mins
• Rinse with cold water and drain well
• Mix cucumber, yogurt and mint together
• Season with salt and pepper and transfer to a serving bowl
• Cover and chill for 20-30 mins

• Method - dip
• Put the crushed garlic and olives into a blender and blend for 15-20 seconds
• Add the olive oil, lemon juice and parsley into the blender and blend for a few more seconds
• Season with salt and pepper

• Pitta
• Wrap the pitta bread in foil and place over barbecue or under grill for 2-3 mins, turning once to warm through
• Cut into pieces and serve with the tzatziki and black olive dip

Ricotta and spinach parcels

• Serves 4

• Ingredients
• 230g/12oz spinach -trimmed and washed thoroughly
• 30g/1oz butter
• 1 small onion- chopped finely
• 1 tsp green peppercorns
• 500g puff pastry
• 250g/8oz ricotta cheese
• 1 egg- beaten
• salt
• fresh herb sprigs to garnish

• Method
• Pack the spinach into a large saucepan
• Add a little salt and a very small amount of water and cook until wilted
• Drain well,cool and then squeeze out any excess moisture with the back of a spoon - chop roughly
• Melt the butter in a small saucepan and fry the onion gently until softened but not browned
• Add the green peppercorns and cook for 2 more minutes
• Remove from heat, add spinach and mix together
• Roll out the puff pastry thinly on a lightly floured work surface and cut into 4 squares, each 18cm/7" across
• Place a quarter of the spinach mixture in the centre of each square and top with a quarter of the cheese
• Brush a little beaten egg around the edges of the pastry squares and bring the corners together to form parcels -Press the edges together firmly to seal
• Lift the parcels onto a greased baking sheet, brush with beaten egg and bake in a preheated oven at 200c/400f/gas mark 6 for 20-25 minutes until risen and golden brown
• Serve hot, garnished with sprigs of fresh herbs accompanied by fresh vegetables

Tofu and vegetable mini kebabs

• Serves 6

• 300g/10oz smoked tofu(bean curd) cut into cubes
• 1 large red and 1 large yellow pepper - deseeded and cut into small squares
• 175g/6oz button mushrooms - wipes
• 1 small courgette - sliced
• Finely grated rind and juice of one lemon
• 3 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 tsp caster sugar
• salt and pepper
• parsley sprigs to garnish

• Ingredients - Sauce
• 125g/4oz cashew nuts
• 15g/1 tbsp butter
• 1 garlic clove - crushed
• 1 shallot - finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp caster sugar
• 1 tbsp desiccated (shredded coconut)
• 150ml natural yogurt

• Method
• Thread the tofu cubes, peppers, mushrooms and courgettes onto bamboo satay sticks
• Arrange them in a shallow dish
• Mix together the lemon rind, juice , oil, parsley and sugar
• Season well with salt and pepper
• Pour over the kebabs and brush them with the mixture - leave for 10 mins

• Method - sauce
• Scatter the cashew nuts on to a baking sheet and toast until lightly browned
• Melt the butter in a saucepan and cook the garlic and shallot gently until softened
• Transfer to a blender or food processor and add the nuts, coriander, cumin, sugar, coconut and yogurt
• Blend for about 15 seconds
• Place the tofu kebabs under a preheated grill and cook, turning and basting with the lemon juice mixture until lightly browned
• Garnish with sprigs of parsley and serve with cashew nut sauce

Baked aubergine (egg plant) basil and mozzarella rolls

• Serves 4

• Ingredients
• 2 aubergines - sliced thinly length ways
• 5 tbsp olive oil
• 1 garlic clove - crushed
• 4 tbsp pesto sauce
• 175g/6oz grated mozzarella cheese
• few basil leaves torn into pieces
• salt and pepper
• fresh basil leaves to garnish

• Method
• Spread out the slices of aubergine on a work surface
• Sprinkle liberally with salt and leave for 10-15 minutes to extract the bitter juices
• Turn the slices over and repeat
• Rinse well with cold water and drain on a paper towel
• Heat the olive oil in a large frying pan and add the garlic
• Fry the aubergine slices lightly on both sides, a few at a time - drain on paper towel
• Spread the pesto sauce on to one side of the aubergine slices
• Top with the grated mozzarella cheese and sprinkle with the torn basil leaves
• Season with salt and pepper
• Roll the slices and secure with wooden cocktail sticks
• Arrange the aubergine rolls in a greased oven proof baking dish
• Bake in a preheated oven at 180C/350F/gas mark 4 for 8-10 minutes
• Transfer the rolls to a warm serving plate
• Scatter with fresh basil leaves and serve at once

Potato with parsley, spring onion and sour cream dressint

• Serves 4

• Ingredients
• 500g/1lb potatoes
• Fresh herbs to garnish
• 150ml soured cream
• 3 tablespoon light mayo
• 4 spring onions, trimmed and chopped finely
• 1 tablespoon chopped parsley
• salt and pepper

• Method - dressing
• Mix all ingredients together
• Season with salt and pepper
• 
  Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs

Potato with warm vinaigrette dressing

• Serves 4

• Ingredients
• 500g/1lb new potatoes
• Fresh herbs to garnish
• 6 tablespoons hazelnut oil
• 1 teaspoon wholegrain mustard
• 3 tablespoons cider vinegar
• 1 teaspoon caster sugar
• few basil leaves torn into shreds
• salt and pepper

• Method - dressing
• Whisk hazelnut oil, cider vinegar, mustard, sugar and basil leaves together in a small jug or bowl
• Season

• Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs

Potato salad - light curry dressing

• Serves 4

• Ingredients
• 500g/1lb new potatoes
• Fresh herbs to garnish
• 1 tablespoon vegetable oil
• 1 tablespoon medium curry paste
• 1 small onion chopped
• 1 tablespoon mango chutney- chopped
• 6 tablespoons natural yogurt
• 3 tablespoons mayonnaise
• salt and pepper
• 1 tablespoon singe (light) cream to garnish

• Method - dressing
• Heat the vegetable oil in a saucepan and add the curry paste and onion
• Fry together, stirring frequently until the onion is softened
• Remove from the heat and leave to cool slightly
• Mix together the mango chutney, yogurt, cream and mayo
• Add the curry mixture and blend together
• Season with salt and pepper

• Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs, spooning (light) cream on the potatoes

Banana and Marshmallow melts with butterscotch sauce

• Serves 4

• Ingredients
• 4 wooden skewers
• 4 bananas
• 4 tablespoons lemon juice
• 250g/8oz marshmallows

• Sauce
• 125g/4oz butter
• 125g/4oz light muscovado sugar
• 125g/4oz golden (light corn) syrup
• 4 tablespoons hot water

• Method
• Soak the wooden skewers in hand hot water for 30 minutes
• Slice the bananas into large chunks and dip them into the lemon juice to prevent them from going brown
• Thread the marshmallows and pieces of banana chunks alternately on to kebab sticks or bamboo skewers, placing 2 marshmallows and 1 piece of banana onto each one

• To make the sauce
• Melt the butter, sugar and syrup together in a small saucepan
• Add the hot water, stirring until blended and smooth - Do not boil or them mixture will become toffee-like
• Keep the sauce warm at the edge or the barbecue - stirring from time to time

• Sear the kebabs over the barbecue coals for 30-40 seconds, turning constantly, so that the marshmallows just begin to brown and melt
• Serve the kebabs with some of the butterscotch sauce spooned over

Giggle Cake

• Serves 8

• Ingredients
• 350g/12oz/2 cups mixed dried fruit
• 125g/4oz butter or margarine
• 175g/6oz/1 cup soft brown sugar
• 250g/8oz/2 cups self raising flour
• Pinch of salt
• 2 eggs beaten
• 225g/7.5 can chopped pineapple - drained
• 125g/4oz glace cherries - halved

• Method
• Put the mixed dried fruit into a large bowl and cover with boiling water
• Leave to soak for 10-15 minutes the drain well
• Put the butter or margarine and sugar into a large saucepan and heat gently until melted
• Add the drained mixed dried fruit and cook over a low heat, stirring frequently for 4-5 minutes
• Remove from the heat and transfer to a mixing bowl
• Leave to cool
• Sift the flour and salt into the dried fruit mixture and stir well
• Add the eggs, mixing until thoroughly incorporated
• Add the pineapples and cherries to the cake mixture and stir to combine
• Transfer to a greased lined 1kg/2lb loaf tin and level the surface
• Bake in a preheated oven at 180 degree c/350 degree f/gas mark 4 for about 1 hour
• Test the cake with a fine skewer - if it comes out clear the cake is cooked - if not return to the oven for a few more minutes

Green fruit salad with mint and lemon syrup

• Serves 4

• Ingredients - Fruit
• 1 small honeydew melon
• 2 green apples
• 2 kiwi fruit
• 12g/4oz seedless green grapes
• Fresh mint sprigs to decorate

• Ingredients - Syrup
• 1 lemon
• 150ml white wine
• 150ml water
• 4 tablespoons clear honey
• Fresh mint sprigs

• Method
• To make the syrup, pare the rind from the lemon using a potato peeler
• Put the lemon rind into a saucepan with the wine, water and honey
• Heat and simmer gently for 10 minutes
• Remove from the heat - add sprigs of mint and leave to cool
• Slice the melon in half and scoop out the seeds
• Use a melon baller or a teaspoon to make the melon balls
• Core and chop the apples
• Peel and slice the kiwi
• Strain the cooled syrup into a serving bowl, removing and reserving the lemon rind and discarding the mint sprigs
• Add the apple, grapes, kiwi and melon
• Stir through gently to mix
• Serve decorated with sprigs of fresh mint and some reserved lemon rind

Tomato, Mozzarella and Avocado Salad

• Serves 4

• Ingredients
• 150g packet of mozzarella cheese - sliced
• 3 large vine tomatoes - sliced
• 8 sun dried tomatoes, drained with oil reserved
• 2 medium avocados, peeled and sliced
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• salt and freshly ground black pepper
• Fresh basil to garnish

• Method
• Arrange the cheese, tomato and avocado slices on four individual plates
• Slice the sun dried tomatoes and scatter over the salad with the basil leaves
• Mix the reserved oil from the tomatoes with the oil from the tomatoes with the olive oil and lemon juice.
• Season with the salt and pepper and pour over the salad

Avocado Dip

• Serves 4-6

• Ingredients
• 1 large ripe avocado
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 3 oz (75g) low fat soft cheese
• quarter red pepper - finely diced

• Method
• Cut the avocado in half and remove the stone
• Spoon the flesh from the skin and place into a bowl with the lemon juice and Worcestershire sauce
• Mash with a potato masher until smooth
• Add the soft cheese and beat until smooth
• Stir in the red pepper
• Serve with crackers, bread sticks or tortilla chips

Tomato Salsa

• Serves 4

• Ingredients
• 4 ripe, red, firm tomatoes
• 1 medium red skinned onion
• 1-2 cloves of garlic - crushed
• 2 tablespoons coriander - chopped
• half red or green chilli (optional)
• 1 lemon or lime - finely grated rind and juice
• ground black pepper

• Method
• Chop the tomatoes fairly finely and evenly put them into a bowl
• Peel and thinly slice the red onions
• Add to the tomatoes with the garlic and coriander and mix lightly
• Remove the seeds from the red or green chilli if using, chop the flesh very finely and add to the salad
• Add the lemon or lime rind and juice to the salsa and mix well
• Transfer to a serving bowl and sprinkle with pepper

Yorkshire Pudding

• Preparation time: 10 min
• Cooking time: 20 - 30 min

• Ingredients

• 4 oz (100g) plain flour
• pinch of salt
• 1 medium egg
• half pint (300ml) milk (or milk and water)

• Method

• Mix the flour and salt in a bowl and make a hollow in the centre.
• Add the egg into the centre of the hollow and stir with a wooden spoon.
• Add the liquid at the same time, a little at a time, until all the flour is worked in.
• Beat well and add the remaining liquid, the consistency should be like single cream.
• Heat some oil in a shallow tin or 12 patty tins.
• Pour all the batter into the tin, or almost fill the patty tins.
• Bake for about 30 minutes for a large pudding or 20 minutes for smaller ones.

Mussel and Onion Stew

• Serves: 4

• Preparation time: 30 min
• Cooking time: 15 min

• Ingredients

• 4½ lb (2 kg) fresh mussels
• ¼ pint (150ml) dry white wine
• 1 oz (25g) butter
• 2 large onions, skinned and chopped
• 1 oz (25g) plain wholemeal flour
• ½ pint (300ml) milk
• 2 tbsp chopped fresh parsley
• 2 tbsp single cream

• Method

• Wash the mussels under cold running water and scrape off any barnacles with a small sharp knife.
• Cut off the fibrous beards that protrude from between the shells.
• Wash in several changes of water and discard any that are cracked or do not close when tapped with a knife.
• Put the wine in a large saucepan and bring to the boil.
• Add the mussels, cover and cook over a high heat for 3 - 4 minutes or until the mussels open, shaking the pan occasionally.
• Discard any mussels that have not opened.
• Drain the mussels, reserving the juice.
• Remove the mussels from the shells.
• Melt the butter in a saucepan and lightly fry the onions for about 5 minutes, until soft but not coloured.
• Stir in the flour and cook for a minute.
• Gradually add the milk and the mussel cooking liquid, stirring, until the sauce thickens, boils and is smooth.
• Simmer for 1 - 2 minutes.
• Return the mussels to the pan with the parsley and cream.
• Serve with crusty bread.

Crab Salad

• Serves: 2

• Preparation time: 20 min

• Ingredients

• 1 tbsp lemon juice
• 1 tbsp mayonnaise
• 1 tbsp natural yogurt
• 8 oz (225g) crab meat
• half cucumber, diced
• 2 tomatoes, skinned and cubed
• 2 oz (50g) pasta shells, cooked
• pepper
• lettuce, shredded
• cucumber and lemon slices, to garnish

• Method

• Mix together the lemon juice, mayonnaise and yogurt.
• Combine the dressing with remaining ingredients, except the lettuce and crab.
• Serve the crab on a bed of shredded lettuce on top of the other ingredients, garnished with cucumber and lemon slices.
• Serve with buttered brown bread.

Fish Cakes with Herbs

• Serves: 4

• Preparation time: 30 min
• Cooking time: 10 min

• Ingredients

• 10 oz (275g) haddock, skinned and boned
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tbsp creamed horseradish
• 4 fl oz (100ml) milk
• 1 tbsp snipped fresh chives
• 1 tbsp chopped fresh parsley
• 12 oz (350g) potatoes, cooked and mashed
• 2 oz (50g) fresh wholemeal breadcrumbs

• Method

• Puree the fish in a blender or food processor with the lemon juice, Worcestershire sauce and horseradish.
• Stir in the milk, chives, parsley and potatoes.
• Shape the mixture into 4 fish cakes and coat with breadcrumbs.
• Grill under a moderate heat for 5 minutes on each side, until browned.

Balsamic Tuna

• Preparation Time 20 minutes
• Serves 4

• Ingredients
• 4 tuna steaks
• 1 tablespoon olive oil
• 2 plum tomatoes - diced
• Half a sweet onion - diced
• 1 garlic clove - crushed
• 2 tablespoons orange marmalade
• 4 tablespoons balsamic vinegar

• Method
• Preheat oven to 375 degrees f
• Bake tuna steaks for 6-8 minutes
• Heat oil - saute onion and garlic
• Add tomatoes
• Stir in marmalade and vinegar
• Serve salsa over tuna

Cucumber and Fruit Salad

• Preparation Time 25 mins

• Ingredients
• 1 cup of cucumber- thinly sliced
• 2 cups of orange pieces
• 2 cups of honeydew melon pieces
• 1 cup of purple grapes
• 6 tablespoons sour cream dressing
• 3 teaspoons lemon juice
• 2 tablespoons sugar
• 2 tablespoons chopped fresh dill
• Pepper to taste

• Method
• Mix all fruit and cucumber together in a bowl - chill for 20 minutes
• To make dressing - beat sour cream, lemon juice, sugar, dill and pepper in a bowl
• Divide fruit between 4 serving bowls and top with dressing

Pasta with Cheese Sauce

• Serves 4
• Preparation Time:-5 minutes
• Cooking Time:- 8-15 minutes

• Ingredients
• 450g wholewheat tagliatelle
• 1 tablespoon oil
• 1 onion- peeled and sliced
• 1 garlic clove- peeled and crushed
• half green pepper, cored, seeded and finely chopped
• 50g mushrooms - chopped
• 1 400g can of tomatoes
• 1 tablespoon chopped fresh basil
• 225g cottage cheese
• salt and pepper
• grated parmesan cheese

• Method
• Cook the tagliatelle in a large pan of boiling salted water until just tender - drain and keep warm
• Heat the oil and fry the onion for 3 minutes without browning
• Add the garlic, green pepper and mushrooms and stir fry for 30 seconds
• Add the tomatoes with their juice and basil, stir well - bring to boil and simmer for 30 minutes
• Stir in the cottage cheese and heat through gently - do not boil
• Add salt and pepper to taste
• Place the tagliatelle in a warmed serving dish, pour over the sauce and toss well
• Sprinkle with parmesan cheese

New York Caesar Salad

• Preparation Time:-10 minutes
• Cooking Time:-12 minutes

• Ingredients
• 4 thick slices white bread - crusts removed
• 6 tablespoons olive oil
• 2 cos lettuce hearts
• 50g/2oz parmesan cheese

• Dressing
• 2 teaspoons capers (optional)
• 2 clove garlic
• 3 tablespoons olive oil
• Juice of 1 lemon
• 6 tablespoons single cream
• Quarter teaspoon dijon mustard
• Salt and black pepper

• Method
• Cut the bread into 1cm cubes
• Heat the oil in a frying pan
• Fry the bread cubes for 8 minutes - turning occasionally until golden
• Tear the lettuce leaves and put into salad bowl
• Shave half the cheese into curls and grate the rest
• Add the curls to the bowl with the croutons
• For the dressing
• Chop the capers if using and peel and chop the garlic
• Set the pan over a medium heat and add the olive oil, capers, lemon,garlic, cream, mustard and grated cheese
• Heat, whisking all the time until well blended
• Season to taste and pour over the salad
• Toss to serve

Bengal Fish Curry

• Serves: 4

• Preparation time: 25 min
• Cooking time: 20 min

• Ingredients

• 1½ lbs (700g) firm fleshed fish (trout or red mullet works best)
• 1 tsp ground turmeric
• 1¼ tsp salt
• 5 tbsp cooking oil
• 1 large onion, finely chopped
• ¼- inch cube of root ginger, peeled and grated
• 1 tbsp ground coriander
• ½ - 1 tsp chili powder
• 1 tsp paprika
• 10 oz (275g) thick set natural yogurt
• 4 - 6 whole fresh green chillies
• 1 - 2 cloves garlic, peeled and crushed
• 1 tbsp chick pea flour
• 2 tbsp chopped coriander leaves

• Method

• Clean and wash the fish and pat dry.
• Cut each fish in to 1½ - inch pieces.
• Gently rub into the fish ¼ tsp turmeric and ¼ tsp salt from the specified amount and put aside for 15 - 20 minutes.
• Meanwhile, heat the oil over a medium heat in a large pan, and fry the onion and ginger until the onions are lightly browned (about 6 - 7 minutes).
• Add the coriander, remaining turmeric, chili powder and the paprika, adjust the heat to low and fry for 1 - 2 minutes, stirring continuously.
• Beat the yogurt with a fork until smooth and add to the onion and spice mixture, adjust the heat to medium.
• Add the whole green chillies, the remaining salt and the garlic, stir well.
• Arrange the pieces of fish in this liquid in a single layer and bring to the boil, cover and cook over a low heat for 5 - 6 minutes.
• Blend the flour with a little water to make a pouring consistency.
• Strain this over the fish curry, stir gently and mix.
• Cover and cook for 2 - 3 minutes.
• Remove from the heat and gently mix in half the coriander leaves.
• Transfer the fish curry into a serving dish and garnish with the remaining coriander leaves.

Rice Buns

• Makes: 20

• Preparation time: 15 min
• Cooking time: 20 min

• Ingredients

• 4 oz (100g) margarine
• 4 oz (100g) caster sugar
• 2 eggs, medium
• 5 tbsp milk
• 5 oz (150g) self-raising flour
• 3 oz (75g) ground rice
• few drops of lemon essence
• glace cherries

• Method

• Heat the oven to 200 c/400 f/gas mark 6.
• Have ready 20 paper cases or well greased patty tins.
• Cream together the margarine and sugar until light and fluffy.
• Beat the eggs with the milk.
• Mix the flour and ground rice together and add to the creamed mixture alternately with the egg mixture.
• Mix well.
• Half fill 20 paper cases with the mixture, place a piece of cherry on the top of each and bake for 15 - 20 minutes until firm.

Milk Chocolate Icing

• Ingredients

• 2 ½ oz (60g) margarine
• 1 tbsp cocoa powder
• 9 oz (250g) icing sugar, sieved
• 3 tbsp hot milk
• 1 tsp vanilla essence

• Method

• Melt the margarine and blend in the cocoa powder.
• Stir in the icing sugar, milk and vanilla essence.
• Beat until smooth and thick.

Vegetable and chickpea tagine

• Serves 4
• Preparation Time:- 15 minutes
• Cooking Time:- 30 minutes

• Ingredients
• 1 tablespoon olive oil
• 1 red onion thinly sliced
• 2 garlic cloves crushed or finely chopped
• half a teaspoon of ground cumin
• 1 tablespoon harissa
• 125g dried apricots roughly chopped
• 2 large carrots peeled and thickly sliced
• 1 red pepper cored, deseeded and roughly chopped
• 400ml boiling vegetable stock
• 410g can chickpeas, drained
• salt and freshly ground black pepper
• 225g cherry tomatoes, sliced in half
• 2 tablespoons roughly chopped coriander
• brown basmati rice to serve

• Method
• Heat the oil in a large saucepan
• Add onion and cook for 5 minutes or until beginning to soften
• Add the garlic, cumin and harissa and cook for a further minute
• Add the apricots and all the vegetables to the pan and stir
• Pour over the stock and bring to the boil
• Season to taste, cover and simmer for 15 minutes
• Add the chickpeas and cherry tomatoes and cook for a further 10 minutes or until the vegetables are just tender
• Stir in the coriander and serve with brown rice

Couscous with broad beans and tomatoes

• Serves 4
• Preparation Time:- 10 minutes plus 15 minutes standing time

• Ingredients
• 200g couscous
• 400g fresh or frozen broad beans
• 50g sun dried tomatoes, drained of oil and roughly chopped
• 200g baby cherry tomatoes, sliced in half
• 2 tablespoons of French orItalian salad dressing
• Freshly ground pepper to taste

• Method
• Pour enough boiling water over the couscous to cover the surface and allow to stand for 10 minutes
• Cook the broad beans in a pan of boiling water for 4-5 minutes or until just tender
• Drain and plunge into ice cold water to cook
• Peel away the outer shell
• Place the beans and couscous in a serving dish and stir in tomatoes
• Toss with the dressing

Roasted Red Pepper Dip

• Serves 2
• Preparation Time:- 10 minutes
• Cooking Time:- 15 minutes

• Ingredients
• 2 red peppers
• 125g reduced fat soft cheese
• 2 tablespoons sweet chilli sauce (optional)
• ground black pepper

• Method
• Halve the peppers and place under hot grill for about 20 minutes
• Cover with clean wet cloth or place in a plastic bag and allow to cool for 10 minutes
• Remove skin from peppers and blot dry with absorbent kitchen paper
• Place the peppers, soft cheese, chilli sauce and seasoning into a food blender and pulse for 1-2 minutes or until the mixture is almost smooth
• Cover and place in a fridge for at least 2 hours to allow the flavours to develop

Butter Icing

• Enough to sandwich 15 - 18 cm (6 - 7 inch) cake
  
• Ingredients
• 2 oz (50g) butter or margarine
• 4 oz (100g) sieved icing sugar
  
  
• flavouring and colouring as required
  choose from:
  
• few drops of vanilla essence
• few drops of almond essence
• 1 tsp orange/lemon juice
• 2 tsp coffee essence
• 1 oz (25g) melted chocolate
• 2 tsp cocoa powder with ½ tsp vanilla essence
• chopped walnuts

• Method
• Cream the butter/margarine and add the icing sugar, mix well.
• Add the flavouring/colouring.
• To sandwich and completely coat the cake with the icing, double the quantity.

Pasta with passata and chick peas

• Ingredients
• 300g (10oz or 2 cups of pasta)
• 5ml (1 teaspoon ) olive oil
• 1 small onion finely chopped
• 1 garlic clove crushed
• 1 celery stick finely chopped
• 425g /15oz can of chick peas - drained
• 250ml (8fl oz) passata
• salt and black pepper
• chopped parsley to garnish

• Method
• Heat the olive oil in a non stick pan and fry onion, garlic and celery until softened but not browned
• Stir in chick peas and passata
• Cover and simmer for about 15 minutes
• Cook pasta in a large pan of boiling, lightly salted water until just tender
• Drain pasta and toss into sauce
• Season to taste with salt and pepper
• Sprinkle with chopped fresh parsley
• Serve hot

Vegetable Stir-Fry

• Ingredients
• 450g broccoli
• 3 cloves garlic
• 2.5cm root ginger
• 125g carrots
• 124g mange tout
• 1 yellow pepper
• 1 red pepper
• 3 tablespoons groundnut oil
• 2 tablespoons vegetable stock or water
• 125g baby sweetcorn
• 1 tablespoon oyster sauce or soy sauce
• 4 spring onions
• salt and pepper to taste

• Method
• Wash the broccoli and break into small florets
• Peel and finely chop garlic
• Peel and grate ginger
• Peel the carrots and cut into matchsticks
• Trim the mange tout
• Deseed and chop peppers
• Heat the oil in a wok until beginning to smoke
• Add the garlic and ginger and stir-fry for 1 minute
• Add broccoli, peppers and carrots
• Stir-fry for 5 minutes
• Add the stock, mange tout and baby sweetcorn to the wok and cook for a further 3 minutes
• Stir in oyster or soy sauce
• Trim and finely chop the spring onions and sprinke over
• Season, give one last stir and serve immediately

Red Lentil Bolognaise Sauce

• Ingredients
• 250g dry red lentils
• 1 tablespoon oil
• 2 medium onions, peeled and chopped
• 3 cloves garlic, peeled, crushed or finelychopped
• 1 tin of tomatoes
• 2 tablespoons tomato puree
• 2 teaspoons dried basil
• 2 teaspoons dried oregano or mixed dried herbs
• 2 tablespoons grated cheese
• Ground black pepper

• Method
• Cook the lentils as per the instructions on the packet
• In a large pan heat the oil, and when it is hot add the onions and garlic
• Fry until they become dark brown in colour
• Add the tin of tomatoes and juice, tomato puree, herbs and cooked lentils
• Allow to simmer over a low heat for 20-30 minutes
• Serve poured over rice or pasta with a sprinkling of grated cheese over the top

Tomato Chutney

• Ingredients

• 5 lb (2.3Kg) ripe tomatoes (firm but not soft)
• ½ oz (15g) whole allspice
• 1 tbsp salt
• 1 pint (600ml) vinegar
• 8 oz (225g) shallots, diced
• 1 oz (25g) mustard seed
• 8 oz (225g) sugar
• ½ tsp pepper

• Method

• Wipe the tomatoes and place on a baking tin in a moderate oven (gas mark 4) for about 10 minutes, or until the tomato skins split.
• Remove the tin from the oven and strip the skins from the tomatoes, chop and place them in a pan with the diced shallots.
• Tie the mustard seed and allspice in a piece of muslin and place it in the pan with the tomatoes and shallots.
• Heat together until simmering, simmer gently for 30 minutes.
  Add the sugar, seasonings and vinegar.
• Stir until the sugar has dissolved, then continue cooking gently until the chutney becomes thick.
• Remove the bag of spices and pour the chutney into jars.

Apple Chutney

• Ingredients

• 4 lb (1.8kg) apples
• 1 lb (450g) sultanas
• 1 pint (600ml) vinegar
• 1 tsp ground ginger
• 1 clove garlic
• 1 lb (450g) onions
• 1 lb (450g) soft brown sugar
• 1 tsp salt
• ½ tsp black pepper

• Method

• Peel and core the apples, chop them roughly.
• Peel and chop the onions and garlic and add to the apples.
• Boil in the vinegar until the apples and onions are tender.
• Add the sugar, ginger, salt and pepper.
• Bring gently to the boil and boil until the chutney is thick and brown.
• Pot while hot and be sure to fill the pots right to the tops.

Old Fashioned Chutney

• Preparation time: 15 min
• Cooking time: 45 min

• Ingredients

• 15 large apples
• 4 oz (100g) salt
• 8 oz (225g) tomatoes
• ½ teaspoon cayenne pepper
• 1½ lb brown sugar
• 8 oz (225g) raisins, chopped
• 1 oz (25g) ground ginger
• 3 pints (1.7 L) brown vinegar
• 4 oz (100g) Spanish onions
• 1 oz (25g) garlic

• Method

• Peel and core the apples, and boil in the vinegar until quite soft.
• Chop the onions and garlic finely and add to the apples with the other ingredients.
• Boil for about 30 minutes, allow to cool before putting in jars.

Oat and Raisin Biscuit

• Ingredients
• 6oz (175g) margarine
• 5 oz (150g) raw cane sugar
• 1 egg
• 4 teaspoons fresh milk
• 1 oz (25g) raisins
• 10oz (275g) self raising wholemeal flour
• 3oz (75g) rolled oats

• Method
• Cream margarine and sugar until light and fluffy
• Beat an egg and milk
• Add raisins
• Fold in flour to a fairly stiff dough
• Form 30 balls and roll each one in oats
• Place on a greased banking sheet
• Allow room for spreading
• Flatten each slightly
• Bake at 180 degrees cent (gas mark4) for 15-20 minutes

Coconut Ice

• Makes: 1 lb (450g)

• Ingredients
• ¼ pint (150ml) milk
• 1 lb (450g) caster sugar
• 4 oz (125g) desiccated coconut
• few drops of cochineal or yellow food colouring

• Method
• In a very large bowl, mix together the milk and sugar
• Microwave on high for 2 minutes to dissolve the sugar, stir 2 - 3 times
• Microwave on high for approximately 6 minutes more, or until the soft ball stage occurs (To test this, drop a little of the mixture into a saucer of cold water. When gathered up between finger and thumb it should form a soft ball.)
• Stir every 2 minutes and start testing after 4 minutes
• Stir in the coconut and continue stirring until the mixture turns cloudy
• Grease a 15cm/6-inch square tin and spread half the mixture into this
• Tint the remaining mixture a pale pink with cochineal or pale yellow with food colouring and spread over the white mixture
• When cool, mark into squares
• When cold, cut into neat pieces and store in an airtight tin.

Peanut Brittle

• Makes: 1 lb (450g)

• Ingredients
• 8 oz (225g) sugar
• 6 tbsp golden syrup
• 7 oz (200g) unsalted peanuts, skinned
• ¼ oz (7g) butter
• ½ tsp vanilla essence
• 1 tsp baking powder
• vegetable oil for greasing

• Method
• Brush a 33 x 23 cm/13 x 9 inch shallow baking tin thoroughly with oil.
• Place the sugar and syrup in a large heatproof bowl.
• Mix well and cook in a microwave on high for 4 minutes.
• Add the peanuts and stir well to blend.
• Cook on high for 4 - 5 minutes or until light brown.
• Add the butter and vanilla, mix well and microwave on high for a further 1 - 2 minutes.
• Add the baking powder and gently stir until light and foamy.
• Pour into the prepared tin to form a thin, even layer.
• Leave to cool for 30 minutes, then mark into squares with a sharp knife.
• Leave to cool completely, then tip out of the tin and break into squares.
• Store in an airtight container until required.

Lemon Butter

• Serve with grilled or baked fish and chicken

• Ingredients
• 100g (4oz) softened butter
• 2 teaspoons lemon rind finely grated
• 2 teaspoons lemon juice

• Method
• Beat all ingredients together in a bowl until thoroughly mixed
• Using cool, wet hands shape buter into a roll about 3cm in diameter

Herb Butter

• Ingredients
• 100g (4oz) softened butter
• 2 tablespoons mixed fresh herbs finely chopped
• Pinch of cayenne pepper

• Method
  Beat all ingredients together in a bowl until thoroughly mixed
  Using cool, wet hands shape buter into a roll about 3cm in diameter

Mustard Butter

• Serve with baked fish and grilled gammon

• Ingredients
• 100g (4oz) softened butter
• 1 tablespoon french mustard

• Method
• Beat all ingredients together in a bowl until thoroughly mixed
• Using cool, wet hands shape buter into a roll about 3cm in diameter

Parsley Butter

• Serve with grilled meats and grilled or baked white fish

• Ingredients
• 100g (4oz) softened butter
• 2 tablespoons parsley, finely chopped
• Squeeze of lemon juice
• Freshly ground black pepper

• Method
• Beat all ingredients together in a bowl until thoroughly mixed
• Using cool, wet hands shape buter into a roll about 3cm in diameter

Petticoat Tails (Shortbread)

• Makes: 8

• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients
• 4 oz (100g) butter, softened
• 2 oz (50g) caster sugar, plus extra for dredging
• 5 oz (150g) plain flour
• 2 oz (50g) ground rice

• Method
• In a medium bowl, cream the butter and sugar together until pale and fluffy.
• Gradually stir in the flour and ground rice.
• Draw the mixture together and press into an 18 cm (7-inch) round sandwich tin.
• Prick well all over, pinch up the edges with a finger and thumb.
• Mark into 8 triangles with a sharp knife.
• Bake at 170 c/325 f/gas mark 3 for about 40 minutes until pale straw in colour.
• Leave in the tin for 5 minutes, cut into 8 triangles, then dredge with caster sugar.
• Remove from the tin when cold.

Eggless Sponge (vegan)

• Ingredients
• Vegan margerine for greasing
• 225g/8 oz Self- Raising wholemeal Flour
• 2 tsp Baking Powder
• 175g/6 oz Caster Sugar
• 6 tbsp Sunflower Oil
• 250ml/8 fl. oz Water
• 1 tsp Vanilla Essence
• 4 tbsp Strawberry or Raspberry Jam
• Castor sugar for dusting

• Method
• Grease 2 x 20cm/8 inch sandwich cake tins and line the bases with baking paper
• Pre- heat the oven to 180 degrees centigrade/ 350 degrees farenheit/ gas mark 4 2
• Sieve the flour and baking powder into a large mixing bowl, stirring in any bran remaining in the sieve
• Stir in the caster sugar
• Pour in the sunflower oil, water and vanilla essence.
• Mix well with a wooden spoon for about a minute until the mixture is smooth, then divide evenly between the two tins.
• Bake in the pre-heated oven for 25-30 mins until firm to the touch
• Leave the sponges to cool in the tins before turning them out onto a wire rack
• To serve, remove the baking paper and place one of the sponges on a serving plate
• Cover with the jam and place the other sponge on top
• Finally, dust the top with some caster sugar

Red Lentil Soup

• Ingredients
• 2 Cups of dry red lentils
• 4 Cups of water
• 100ml of Vegetable stock
• 2 tbsp BBQ Sauce
• 1 tbsp Cajun Spice2
• Diced potatoes
• 4 Carrots
• 1 Tomato
• Cornflour to thicken

• Method
• Boil the water and add the lentils, potatoes, carrots, spices and vegetable stock
• Boil uncovered for 5 mins
• Add the cornflour to thicken as desired
• Reduce heat, cover and cook for 20 mins
• Blend all the ingredients
• Add all the other vegetables, BBQ sauce
• Stir and cook for a further 5 mins

Red Pesto Sauce

• Ingredients
• 100ml (3 1/2 fl. oz)
• Vegetable Stock [if using sauce for chicken then chicken stock can be used]
• 30ml (2 tbsp) Tomato Puree
• 30ml (2 tbsp) Red Pesto

• Method
• Make up the stock and add the tomato puree and red pesto.
• Season to taste with dried herbs, salt and black pepper
• Pour over chicken/pasta/meat substitutes
• Cover and simmer for 10-15 mins.

Gingerbread Men

• Makes: 16 men

• Preparation time: 20 min
• Cooking time: 15 min

• Ingredients
• 12 oz (350g) plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 4 oz (100g) butter, diced
• 6 oz (175g) soft light brown sugar
• 4 tbsp golden syrup
• 1 egg, beaten
• currants, to decorate

• Method
• Sift the flour, bicarbonate of soda and ginger into a mixing bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
• Beat the syrup into the egg, then stir into the flour mixture.
• Mix together to make a smooth dough.
• Knead the dough until smooth, then divide in half.
• Roll out, half at a time, on a floured surface until about 0.5cm thick.
• Using a gingerbread man cutter, cut out the gingerbread men until all the dough is used up.
• Place the gingerbread men on greased baking sheets and decorate them with currants, to represent eyes and buttons.
• Bake at 190 c/375 f/gas mark 5 for 12 - 15 minutes, until golden brown.
• Leave on the baking sheets to cool slightly, then transfer to wire racks and leave to cool completely.

biscuits

Melting Moments

• Makes: 24 biscuits

• Preparation time: 15 min
• Cooking time: 20 min

• Ingredients
• 4 oz (100g) butter
• 3 oz (75g) caster sugar
• 1 egg yolk
• few drops of vanilla flavouring
• 5 oz (150g) self-raising flour
• crushed cornflakes

• Method
• Grease two baking sheets.
• Cream the butter and sugar together until pale and fluffy.
• Beat in the egg yolk.
• Add the vanilla flavouring, stir in the flour to give a smooth dough.
• Divide the dough into about 24 portions.
• Form each piece into a ball and roll in crushed cornflakes.
• Place the balls on the baking sheets and bake in the oven at 190 c/375 f/gas mark 5 for 15 - 20 minutes.
• Leave to cool on the baking sheets for a few moments before lifting on to a wire rack.

White Chocolate and Cranberry Cookies

• Preparation time: 10 min
• Cooking time: 12 min

• Ingredients
• 5 oz (150g) butter
• 5 oz (150g) plain flour
• 1 egg yolk
• half tsp bicarbonate of soda
• 2 oz (50g) ground almonds
• 2 oz (50g) oats
• 2 oz (50g) dried cranberries
• 4 oz (100g) light brown sugar
• 4 oz (100g) white chocolate, chopped into small pieces

• Method
• Pre-heat the oven to 180 c/gas mark 4.
• Melt the butter and whisk in the egg yolk.
• Put the dry ingredients in a bowl and add the egg/butter mixture, mix well.
• Form the mixture into walnut sized balls.
• Place on a baking tray leaving a good gap between each ball.
• Flatten balls slightly with the back of a fork.
• Bake in the oven for 10 - 12 minutes.
• Allow to cool before removing from the tray.

Spicy Stuffed Aubergines

• Serves 2
• Preparation time:-20 minutes
• Cooking time:- 30 minutes

• Ingredients
• 1 aubergine, halved length ways
• 2 teaspoons olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• half a teaspoon ground cumin
• half a teaspoon ground coriander
• half a teaspoon chilli powder
• 2 tablespoons red lentils
• half a red pepper deseeded and chopped
• 200g (7oz) canned chopped tomatoes with herbs
• 1 tablespoon tomato puree
• 1 tablespoon mixed chopped fresh herbs (eg oregano,chives,parsley)
• 2 teaspoons grated Parmesan cheese
• 2 tablespoons fresh brown breadcrumbs
• salt and freshly ground black pepper

• Method
• Scoop out the flesh from the aubergine and chop the flesh finely - Set aside
• Plunge the shells into a saucepan of boiling water for 1-2 minutes
• Drain thoroughly and place in a shallow oven proof dish
• Heat the oil in a saucepan
• Add shallot and garlic and cook for 5 minutes
• Add cumin, coriander and chilli and cook for a further minute
• Add the aubergine flesh, lentils and red pepper and cook for a further 2-3 minutes
• Stir in the chopped tomatoes, tomato puree and herbs
• Season with salt and pepper
• Cover and simmer for 5-8 minutes until the lentils have swollen
• Preheat the oven to gas mark 4/180 degree c/350 degree f
• Pile the tomato and aubergine mixture into the shells
• Mix the cheese and breadcrumbs together and sprinkle over each stuffed aubergine
• Bake for 25-30 minutes or until the aubergines are tender

Stuffed Peppers with Mushroom and Yellow Rice

• Serves 4
• Preparation time:-25 minutes
• Cooking time:- 20 minutes

• Ingredients
• 4 medium size peppers
• 100g (3.5 oz) Thai style or basmati rice
• 1 medium size leek (sliced)
• 1 carrot (grated coarsely)
• 115g (4oz) button mushrooms (sliced)
• 300ml vegetable stock
• 1 teaspoon ground turmeric
• 5.5g(2oz) grated cheddar cheese
• salt and freshly ground pepper

• Method
• Preheat oven to gas mark 5/190degree c/375degree f
• Halve the peppers length ways, do not remove the stalks but remove the core and seeds
• Plunge into boiling water for 3 minutes, then drain upside down
• Put the rice, mushroom's, leek,carrot, stock into a pan
• Bring to boil, cover and simmer gently for 10 minutes without lifting the lid
• Remove from heat and allow to stand for 5 minutes then stir in the cheese
• Spoon the filling onto pepper shells and place in an ovenproof dish
• Cover with foil and bake for about 20 minutes or until peppers are tender
• Serve hot

Curry Sauce (microwave)

• Ingredients
• 1.5 oz (45g) butter/margarine
• 1 oz (25g) curry powder
• 1.5 oz (45g) plain flour
• 1 onion finely chopped
• 1 tbsp lemon juice
• 1 tsp mango chutney (optional)
• 600ml (1pint) milk
• 300ml chicken or vegetable stock
• salt and pepper to taste

• Method
• Melt butter for 30 seconds on high in a large microwavable bowl
• Add the curry powder and onion to the butter, stir well, cook for 1 minute on high
• Stir in the flour, milk, stock chutney, lemon juice
• Cook for 5-6 minutes on high until thickened
• Season to taste

Apple Sauce (microwave)

• Ingredients
• 1 large apple - peeled and chopped

• Method
• Place chopped apple in a covered basin
• Cook for 3 -4 minutes on high
• Mask with a fork, add a little water if necessary

Orange Sauce (microwave)

• Ingredients
• 200ml orange juice
• grated orange (optional)
• 2 teaspoons castor sugar
• 15g corn flour
• 100ml (2fl oz) water

• Method
• In a jug mix sugar and cornflour to a smooth paste with a little of the orange juice
• Add remainder of orange juice and water (plus orange rind if used)
• Cook for 1-2 minutes on high stirring once

Ginger Biscuits

• Ingredients
• 2oz (50g) margarine
• 2oz (50g) castor sugar
• 1 tablespoon black treacle
• 4oz (100g) self raising flour
• 1 teaspoon ground ginger
• quarter teaspoon mixed spice
• milk to mix

• Method
• Cream margarine and sugar together until light and fluffy
• Beat in treacle
• Sieve flour, ginger and spice onto the mixture
• Fold in with a metal spoon and add a little milk if necessary
• Turn onto a floured board and knead well
• Roll out thinly and cut out with a cutter
• Place on a greased baking sheet
• Cook for 15-17 minutes 200 degree centigrade
• Leave for 3-4 minutes before placing on cooling trays
• Makes around 25 biscuits

Shortbread (microwave)

• Ingredients
• 4oz (100g) butter
• 2oz (50g) castor sugar or soft brown sugar
• 5oz (150g) plain flour
• 1oz (25g) semolina or ground rice

• Method
• Cream butter and sugar, gradually work in the flour and semolina or ground rice with a fork
• Knead well
• Roll out until 1cm thick
• Cut into 6cm rounds and prick with fork
• Place on a greased baking sheet
• Heat fo 2-3 minutes on high
• Cut into wedges and cool

Flap Jacks (microwave)

• Ingredients
• 1 teaspoon vegetable oil
• 3oz (75g) margarine
• 2 tablespoons golden syrup
• 3oz (75g) dark brown sugar
• 5oz (150g) porridge oats

• Method
• Lightly grease with oil a 20cm (8") shallow oven proof container
• In a heat proof disk place margarine and syrup
• Cook for 2 -3 minutes on high until the margarine has melted
• Stir in dark brown sugar
• Stir in oats and mix well
• Pour the mixture into the prepared dish and level
• Cook for 2 - 3 minutes on high
• Remove from oven and mark into 8 portions
• Allow to cool
• Cut into mark portions

Chocolate Brownies (microwave)

• Ingredients
• 3oz (75g) butter
• 2oz (50g) cocoa
• 6oz (175g) soft brown sugar
• 2x size 3 eggs (beaten)
• 6oz (175g) plain flour
• quarter teaspoon baking power
• 1 teaspoon vanilla essence
• 2 tablespoons cold milk
• 2oz (50g) walnuts (chopped)

• Method
• Melt butter in a glass bowl - stirring
• Beat sugar and eggs until mixture is smooth
• Add flour siftedwith baking powder and cocoa, vanilla essence and milk
• Add walnuts
• Spread in greased a greased glass dish 25 x 16 x 5cm
• Cook for 4-6 minutes on high
• Allow to stand for 5 minutes and dust top with sifted icing sugar

Pan Haggerty

• Serves: 4

• Preparation time: 20 min
• Cooking time: 30 min

• Ingredients
• 1 oz (25g) butter
• 1 tbsp (15ml) vegetable oil
• 1 lb (450g) potatoes, peeled and thinly sliced
• 2 medium onions, skinned and thinly sliced
• 4 oz (100g) Cheddar or Lancashire cheese, grated
• salt and pepper

• Method
• Heat the butter and oil in a large heavy-based frying pan.
• Remove the pan from the heat and put in layers of potatoes, onions and grated cheese, seasoning well with salt and pepper between each layer, and ending with a top layer of cheese.
• Cover and cook the vegetables gently for about 30 minutes or until the potatoes and onions are almost cooked.
• Uncover and brown the top of the dish under a hot grill.
• Serve straight from the pan.

Rice Pudding

• Serves: 4

• Preparation time: 5 min
• Cooking time: 2 hrs 30 min

• Ingredients
• 3 level tbsp pudding rice
• 1.5 tbsp caster sugar
• 1 pint milk
• nutmeg
• salt

• Method
• Put the rice in a greased pie dish, add the milk, sugar and a very small pinch of salt.
• Sprinkle grated nutmeg sparingly on the surface and bake in a very slow oven for 2 and a half hours, until each grain of rice is tender and swollen and all the milk has been absorbed.

Colcannon Mashed Potatoes

• Serves 4
• Preparation Time:- 10 minutes
• Cooking Time:- 25 minutes

• Ingredients
• 800g floury potatoes (eg King Edward)
• Salt andPepper
• 250g/9oz young savoy cabbage
• Bunch of spring onions
• 50g/2oz butter
• 250ml/9fl oz milk
• pinch of grated nutmeg
• 2 tablespoons chopped parsley to garnish

• Method
• Peel and roughly chop potatoes then cook in lightly salted, boiling water for 15 minutes or until tender
• Discard rough or damaged cabbage leaves,wash inner leaves and discard core of cabbage, finely shred the leaves
• Bring large saucepan of salted water to the boil and cook the cabbage, covered for 5 minutes or until tender
• Drain thoroughly in a colander
• Wash trim and thinly chop spring onions
• Melt butter in a pan and cook spring onions for 2 minutes
• Stir in the cabbage, then pour in the milk, bring to the boil then immediately remove from the heat
• Drain potatoes then return them to the pan or place in a large bowl and mash until smooth
• Stir the cabbage mixture into the potatoes and season with salt, pepper and nutmeg
• Sprinkle with chopped parsley before serving

English Parsley Potatoes

• Serves 4
• Preparation Time:-10 minutes
• Cooking Time:- 25 minutes

• Ingredients
• 800g potatoes
• Salt and Black Pepper
• Large bunch of parsley
• 1 onion
• 15g butter
• 2 tablespoons plain flour
• 124ml/4fl oz milk
• 250ml/9fl oz double cream
• 1 tablespoon Worcestershire sauce
• 1 egg yolk

• Method
• Peel and wash potatoes and cut into medium thick slices. Put into pan of cold, salted water, cover and bring to the boil. Reduce heat and simmer for 10 minutes or until tender
• Wash, dry and finely chop parsley (discarding stalks).
• Peel and chop the onion
• Melt butter in large saucepan and fry onion until transparent.
• Stir in flour and cook, stirring for 1 minute
• Mix together the stock, milk and cream and pour into a pan, stirring continuously, whisk until the sauce boils
• Drain the potatoes in a colander, then mix into the cream sauce
• Add half the chopped parsley and season with salt and pepper, add the Worcestershire sauce
• Simmer potatoes gently in the sauce for 10 minutes until tender, stirring occasionally.
• Lightly whisk the egg yolk with most of the remaining parsley, then stir carefully but thoroughly into the potato mixture
• Cook for a further minute without allowing the sauce to boil
• Serve sprinkled with the remaining parsley

Key Lime Pie

• Serves 8
• Preparation time: 20 minutes
• Chilling time: 1 hour
  

• Ingredients
• 1/2 cup fresh lime juice (3 to 4 limes)
• 4 teaspoons grated lime zest
• 4 egg yolks
• 1 - 14 ounce can sweetened condensed milk
• 250g (9oz) gingernut or digestive biscuits, crushed
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

• Method
• Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
• Beat in milk, then juice and set aside at room temperature till it thickens
• Preheat oven to 325 degrees
• Mix ginger/digestive biscuits crumbs and sugar in another bowl
• Add butter and stir with a fork until well blended
• Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the ginger/digestive biscuit mixture forms a firm crust on the bottom of the pie pan
• Bake on the centre shelf for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature
• Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the centre sets, but still wiggles when shaken
• Remove from oven and cool to room temperature
• Refrigerate for at least three hours until well chilled

You may like to serve it with a whipped cream topping. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

Leek Mousses

• Makes: 8
• Preparation time: 15 min, plus cooling time
  
• Ingredients
• 1 lb (450g) leeks, trimmed, thinly sliced and washed
• salt and pepper
• 1 oz (25g) butter
• 2 tbsp plain wholemeal flour
• half pint (300ml) milk
• 5 oz (150g) soft cheese with garlic and herbs
• 2 eggs
• 1 oz (25g) fresh wholemeal breadcrumbs

• Method
• Place the leeks in a medium saucepan of boiling salted water and cook for about 5 minutes
• Drain well and rinse with cold water
• Meanwhile, put the butter, the flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth
• Simmer for 2 - 3 minutes
• Add half the cooked leeks and leave to cool
• Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender and blend until almost smooth
• Season to taste
• Lightly grease eight 100 ml (4 fl oz) ramekin dishes and scatter a few of the reserved leeks in the bottom of each
• Carefully pour the sauce on top of the leeks
• Place the ramekins in a roasting tin, add enough hot water to come halfway up the sides of the dishes
• Cover the roasting tin tightly with foil
• Bake at 180 c/350 f/gas mark 4, for about 1 hour or until just firm to the touch
• Leave to stand for 4 - 5 minutes before turning out

Chicken and Leek Pie

• Serves: 4 - 6
• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients
• 1 oz (25g) butter
• 2 carrots, diced
• 2 medium leeks, sliced
• 4 oz (100g) button mushrooms
• 1 lb (450g) cooked chicken, cut into slices
• 1 heaped tbsp plain flour
• 3.5 fl oz (100 ml) cider
• 5 fl oz (150 ml) milk
• salt and pepper
• 1 chicken stock cube
• 8 oz (225g) ready made puff pastry

• Method
• Melt the butter in a large frying pan and lightly fry the carrots, leeks and mushrooms for 8 minutes, stirring occasionally
• Add the cooked chicken and fry for a further 2 minutes
• Add the cider, salt and pepper and cook for 5 minutes until the liquid has reduced a little
• Sprinkle the stock cube over the top and stir well
• Now sprinkle the flour over the top, coating the vegetables and chicken. When the flour has 'cooked out', add the milk and stir until the sauce thickens slightly
• Pour into a 1.1 litre (2 pint) pie dish
• Roll out the pastry on a lightly floured surface, large enough to fit the dish
• Cover the pie with the pastry and moisten the edges so the pastry is well sealed
• Use any pastry trimmings to decorate
• Brush with milk to glaze and bake in a pre-heated oven, 200 c/400 f/gas mark 6, for 25 minutes until the pastry is golden brown.

Lemon Chicken

• Serves 4
• Preparation Time - 10 minutes
• Cooking Time - 20 minutes

• Ingredients
• 1 clove garlic
• 1 lemon
• 2 tablespoons plain flour
• 500g/1lb2oz boneless skinless chicken
• 3 table spoons olive oil
• 1 inch piece of root ginger
• 450ml chicken stock
• 1 teaspoon caster sugar
• 1 egg yolk
• 2 table spoon chopped parsley
• salt and pepper

• Method
• Peel and chop the garlic
• Grate the rind and squeeze the juice from the lemon
• Mix togetherthe flour, lemon rind and garlic in a bowl
• Cut the chicken into 5cm pieces, toss in the flour mixture until well coated
• Cover and set aside for 10 minutes
• Heat the oil in a large pan or wok
• Cook the chicken for 8-10 minutes, stirring occasionally until golden
• Peel and grate the ginger
• Stir into pan with any remaining flour, the stock and sugar
• Bring to the boil and cook for 5 minutes or until the chicken is tender and the sauce reduced
• Blend the egg yolk and lemon juice and add to the pan, stirring constantly until the sauce thickens
• Stir the parsley and season

Tomato Pasta

• Serves 4
• Preparation Time - 15 minutes
• Cooking Time - 15 minutes

• Ingredients
• 400g/14oz Tagliatelle
• 100g/4oz smoked streaky bacon
• 2 red chillies or 1 teaspoon chilli powder (optional)
• 2 cloves garlic
• 1 onion
• 1 tablespoon olive oil
• 275g/10oz fresh passata
• salt and pepper
• chopped parsley

• Method
• Cook the pasta in a large can of boiling salted water until tender, drain and keep warm
• Trim the rind from the bacon and chop finely
• Halve the chillies and remove seeds (if using), chop finely
• Peel and chop the garlic and onion
• Add the oil to the pan and set over a medium heat
• Fry the bacon gently until the fat begins to run
• Add the garlic and onions an cook until softened
• Add the Passata and chillies/chilli powder
• Simmer until slightly reduced
• Return the pasta to the pan
• Stir thoroughly
• Garnish with Parsley to serve

Coconut Velvet Tart

• Serves: 10 - 12
• Preparation time: 20 mins plus chilling time
• Cooking time: 45 mins

• Ingredients
• Pastry

• 5 oz (150g) plain flour
• 1 oz (25g) cocoa powder
• 3 oz (75g) unsalted butter
• half oz (15g) caster sugar
• 1 egg yolk
• 5 tsp cold water

• Filling
• 3 eggs
• 2 oz (50g) caster sugar
• 1 oz (25g) cocoa powder
• half oz (15g) cornflour
• 14 fl oz (400ml) coconut milk
• 7 oz (200g) plain chocolate, broken into pieces
• half pint (300ml) double cream

• To Decorate
• half pint (300ml) double cream
• cocoa powder for dusting

• Method
• To make the pastry, put the flour and cocoa powder in a food blender with the butter and blend until the mixture resembles fine breadcrumbs.
• Add the sugar, egg yolk and enough water to mix to a firm dough.
• Chill for 30 minutes.
• Roll out the pastry and use it to line a 20 cm (8-inch) round, loose bottomed flan tin.
• Line the pastry with greaseproof paper and baking beans and bake in a pre-heated oven, 180 c/350 f/gas mark 4, for 15 minutes.
• Remove the paper and beans and bake for a further 5 minutes.
• Reduce the oven temperature to 150 c/300 f/gas mark 2.
• For the filling, beat together the eggs, sugar and cocoa powder.
• Put the cornflour in a pan with a little of the coconut milk and stir until smooth.
• Add the remaining coconut milk and the chocolate.
• Heat until the chocolate has melted.
• Bring to the boil, stirring, then pour into the egg mixture, whisking well.
• Stir in the cream.
• Turn the mixture into the pastry case and bake for about 25 minutes until the centre feels very softly set.
• Leave to cool.
• To decorate, whip the cream until softly peaking and spoon over the tart.
• Dust lightly with cocoa powder.

Welsh Rhubarb Cake

• Serves: 6
• Preparation time: 20 min
• Cooking time: 45 min

• Ingredients
• 3 oz (85g) butter
• 3 oz (85g) caster sugar
• 2 eggs
• 3 oz (85g) self-raising flour
• 1 lb (455g) rhubarb
• 1 tbsp demerara sugar

• For the topping
• 2.25 oz (60g) butter
• 3 oz (85g) plain flour
• 1 oz (30g) caster sugar

• Method
• Preheat the oven to 190 c/gas mark 5.
• Grease and line a 20cm (8-inch) round cake tin.
• Cream the butter and sugar together, beat in the eggs and fold in the flour with a pinch of salt.
• If needed add a little milk to give a dropping consistency.
• Slice the rhubarb into 1-inch pieces and toss with the demerara sugar.
• To make the topping, rub the butter into the flour and stir in the sugar.
• Pour the cake mixture into the tin and arrange the rhubarb on top.
• Sprinkle the topping over.
• Bake for 40 - 45 minutes.
• Serve with cream or custard.

Chocolate Cream Dip

• Serves: 4

• Preparation time: 5 min
• Cooking time: 5 min

• Ingredients

• 7 oz (200g) plain dark chocolate, broken into pieces
• 4 tbsp double cream
• 4 tbsp orange flavoured liqueur

• Method

• Put the cream and liqueur into a saucepan and heat gently.
• Add the chocolate pieces and stir until they have melted and the mixture is smooth.
• Pour into ramekin dishes or similar and serve with a selection of biscuits, nuts and fruit for dipping.
• Serve warm.

Guacamole

• Serves: 4 - 6

• Preparation time: 10 min

• Ingredients

• 1 small onion
• 1 tomato
• salt and pepper
• 1 small hot chilli pepper
• 2 well ripened avocados
• 1 tbsp lemon juice
• 2 sprigs fresh coriander (25 leaves)

• Method

• Peel the onion and the chilli and cut into pieces.
• Wash and pick off the coriander leaves.
• Place in a blender and blend for 40 seconds.
• Peel, and remove the stones from the avocados.
• Skin and seed the tomato, cut into pieces and put into the blender, with the flesh of the avocados and the lemon juice.
• Add salt and pepper and blend for a further 40 seconds.

Barbecue Sauce

• Serves: 4 - 6

• Preparation time: 10 mins
• Cooking time: 16 mins

• Ingredients

• 2 oz (50g) margarine or butter
• 1 large onion chopped
• 2 tsp tomato puree
• 2 tbsp wine vinegar
• 1 tbsp lemon juice
• 2 tbsp demerara sugar
• 2 tsp English mustard
• 2 tbsp Worcestershire sauce
• 1 tsp clear honey
• pinch of mixed dried herbs
• 1 tsp chilli seasoning
• quarter pint (150ml) water
• salt and pepper

• Method

• Melt the margarine/butter in a saucepan, add the onion and fry gently for 5 minutes until soft.
• Raise the heat a little, add all the other ingredients and stir well.
• Bring the sauce to the boil, then reduce the heat and simmer for about 10 minutes until well combined and syrupy.
• Serve immediately.

Greek Salad

• Serves: 4 - 6

• Preparation time: 10 mins

• Ingredients

• 1 Cos lettuce, shredded
• half a cucumber, cut into chunks
• 8 oz (225g) feta cheese, cut into cubes
• 4 tomatoes, skinned and sliced
• 6 large black olives, halved
• large pinch of dried marjoram
• 1 tbsp finely chopped parsley
• freshly ground black pepper

• Dressing

• 4 tbsp olive oil
• 4 tsp white wine vinegar
• 1 tbsp finely chopped fresh mixed herbs
• 4 spring onions, chopped
• 1 tsp sugar
• salt and pepper

• Method

• Place the shredded lettuce in a serving bowl and arrange the cucumber, feta cheese, tomatoes and olives on top.
• Sprinkle with the marjoram, parsley and plenty of black pepper.
• Place all the dressing ingredients in a screw-topped jar and shake well.
• Pour evenly over the salad and serve.

Paprika Burgers

• Serves: 6

• Preparation time: 15 mins plus chilling time
• Cooking time: 4 - 12 mins

• Ingredients

• 1 onion, finely chopped
• 1.5 lb (675g) lean minced beef
• 1 green pepper, seeded and finely chopped
• 2 spring onions, finely chopped
• 1 tbsp tomato puree
• 1 tsp paprika
• 3 tsp salt
• half tsp pepper

• Method

• Place all the ingredients in a large bowl and mix thoroughly.
• Divide the mixture into six and pat each piece firmly into a neat round shape about half inch thick.
• Chill for 1 hour.
• Grill the burgers on the barbecue, 2 minutes each side for rare burgers, 4 minutes each side for medium and 6 minutes each side for well done.

Chicken Tikka Kebabs

• Serves: 4

• Preparation time: 30 mins, plus time to marinate
• Cooking time: 15 -18 mins

• Ingredients

• 1lb (450g) chicken breast
• 1 tsp salt
• juice of half a lemon
• a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 2 tsp ground coriander
• half tsp of garam masala or ground allspice
• quarter of a whole nutmeg, finely grated
• half tsp turmeric
• 5 oz (125g) thick set natural yogurt
• 4 tbsp vegetable or corn oil
• half tsp chilli powder

• Method

• Cut the chicken into 1-inch cubes.
• Sprinkle with half tsp of salt, from the specified amount and the lemon juice. Mix thoroughly, cover and keep aside for 30 minutes.
• Put the rest of the ingredients into a liquidiser and blend until smooth.
• Put the mixture into a sieve and hold the sieve over the chicken pieces.
• Press the marinade through the sieve with the back of a spoon until only a very coarse mixture is left.
• Coat the chicken thoroughly with the marinade, cover and leave in the fridge for 6 - 8 hours or overnight if possible.
• Thread the chicken onto skewers, leaving a small gap between each piece.
• Cook on the barbecue for 18 minutes turning frequently and basting with the marinade.