main courses

1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over some of the stock, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a sim-mer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nut-meg and some salt and pepper. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Co�age Pie, Potatoes, Carrots & Swede

Ingredients

1. 3 tbsp oil

2. 1¼kg beef mince

3. 2 onions , finely chopped

4. 3 carrots , chopped

5. 3 celery sticks, chopped

6. 2 garlic cloves , finely chopped

7. 3 tbsp plain flour

8. 1 tbsp tomato purée

9. large glass red wine (optional)

10. 850ml beef stock

11. 4 tbsp Worcestershire sauce For the Mash

1. 1.8kg potatoes , chopped

2. 225ml milk

3. 25g butter

4. 200g strong cheddar , grated

5. freshly grated nutmeg

Sausage Hot Pot, Potatoes, Carrots & Swede

Method Fry the sausages in a little sunflower oil in a large, deep pan until they are evenly browned. Remove them from the pan and place them into a large, lidded casse-role dish: 2.5 litre capacity, or divide between two smaller dishes. Add the raw carrots, leeks and peas to the same cas-serole dish. In the same saucepan using the sausage oil, gently fry the onions. Once they are translucent, add the mushrooms, fry for two minutes then add the flour. Once the flour has all been absorbed and is coating the onions and mushrooms, add the stock, tomato puree, herbs, sugar and Marmite. Dried herbs work better than fresh herbs for this recipe because of the length of cooking time - the stronger flavour of dried herbs tends to survive the cooking process. Bring the stock up to a gentle simmer, season to taste and then pour it over the sausages and vegetables in the casse-role dish. Finally, arrange the sliced potatoes over the top. Bake the hotpot Put the lid on the casserole dish and place in an oven pre-heated to 190 degrees (gas mark 5). Check after an hour, but expect it to take up to an hour and twenty minutes for the po-tatoes to completely cook through until soft. At this point, re-move the lid, dot some small nobs of butter over the potatoes and return to the oven for 10 minutes (without the lid).

Ingredients

• 8 Pork sausages.

• Sunflower oil for frying

• 3 large carrots, peeled and cut into small

chunks

• 2 medium leeks, washed and chopped into 1cm rings (if leeks aren't in season you can use a couple of sliced cour-gettes instead)

• 2 handfuls of frozen peas

• 1 Medium onion - diced

• 400g mushrooms, washed and thickly sliced

• Tablespoon of plain flour

• 1 litre of vegetable stock (or use beef stock for a richer flavour)

• Tablespoon of tomato puree

• Teaspoon of sugar

• Teaspoon of dried mixed herbs

• Teaspoon of Marmite

• Salt and pepper

• 800g potatoes, peeled and cut into 1cm

slices

• 1oz butter

Variety of Sandwiches

Savoury Pancakes

Method Sift the flour and salt into a

large bowl. Whisk together the egg and milk in another bowl then, slowly pouring the liquid into the dry ingredients, whisk together until the batter is smooth. Set aside.

For the cheese sauce, melt the butter in a small pan, then whisk in the flour. Cook for one minute, then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for one minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.

To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot, drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pal-let knife.

As soon as the pancake is turned scatter over some ham, onions and sweet corn. Spoon over some cheese sauce then top with a scattering of the remaining cheese.

Once you’ve topped the pancake the underside will be done. Place it out of the pan onto a warmed serving plate.

Ingredients For the pancakes

• 55g/2oz plain flour

• pinch salt

• 1 free-range egg

• 140ml/5fl oz milk

• oil for frying For the cheese sauce

• 25g/1oz butter

• 25g/1oz plain flour

• 225ml/8fl oz milk

• 100g/3½ oz Red Leicester, grated

• Freshly ground black pepper, to taste

To top

• 3oz onions, finely sliced

• 2oz diced ham

Pork & Apple Casserole, Potato Wedges,

Brussels Sprouts & Vegetable Medley

Method

1. Heat a frying pan and brown the pork 2. Put the pork in a casserole dish and lower the heat. 3. Add the bacon, onions and carrots, and cook until the onion is just starting to colour. 4. Add the mushrooms and apple, then cook for another minute. 5. Slowly pour in the cider (if using) and deglaze the pan, then tip all into the casserole dish and add the chicken stock 6. Season to taste and add sage. 7. Cover and cook on around 180C for about 90 minutes. 8. Take lid off stir then put back in oven but turn the oven off and shut the door.

Ingredients

• 450g pork shoulder (diced)

• 1 cooking apple (chopped)

• Handful of mushrooms (chopped)

• 1 onion (finely chopped)

• 1 large carrot (diced)

• 3 slices streaky bacon (chopped)

• 450ml chicken stock

• 200ml of cider (optional - but if not using, add another 200ml stock)

• Salt and pepper to taste

• Sage (1 or 2 fresh leaves chopped) or 1/2 tsp dried

Vegetable Crumble, Potato Wedges,

Brussels Sprouts & Vegetable Medley

Method

Rub the butter into the flour until the mixture resembles fine crumbs (or whizz together in a food proces-sor). Add the cheese, nuts and seeds and set aside. Chop the vegetables into small cubes. Melt the butter in a large saucepan and saute the onion until transpar-ent. Add the prepared vegetables and cook over a gen-tle heat, stirring occasionally, for 10 minutes. Stir in the flour and cook for a minute, then add the re-maining ingredients. Bring to the boil, reduce the heat, cover and simmer for about 15 minutes, until the vege-tables are just tender. Transfer to an oven proof dish. Press the crumble top-ping over the vegetables and bake in the oven at 190C/Gas 5 for about 1/2 hour, until golden.

Ingredients For the crumble topping

• 4oz (100g) butter or margarine

• 6oz (175g) wholemeal flour

• 4oz (100g) cheddar cheese,grated

• 2oz (50g) mixed nuts, chopped (use more seeds if you don't like nuts)

• 2tbsp seeds (sesame, sunflower and/or pumpkin seeds) For the filling

• 1 1/2 lb (675g) mixed root vegetables (parsnip,swede,turnip,potato,carrot,etc)

• 1 large onion

• 1-2 cloves of garlic, crushed

• 2oz (50g) butter or margarine

• 1oz (25g) wholemeal flour

• 8oz (225g) tinned tomatoes

• 1/2 pint (275ml) vegetable stock

• 1/4 pt (150ml) milk

• 3 tbsp fresh parsley, chopped

• Black pepper, to taste

Cod Mornay

Method Heat up a frying pan and put in the breadcrumbs, stirring all the while just get them to start to colour then remove and set aside. Now wipe out the same frying pans and throw in the butter and heat it up. Add the chopped shallots, cook the shallots for five minutes. In another smaller frying pan, heat up the 250ml of milk and then put the cod in along with a bay leaf and the pepper-corns. You’ll know when the cod is cooked as it will begin to show signs of flaking. Once that’s happened, remove the cod from the milk but make sure you keep the milk. Put the cod onto a plate and use a fork break it up. In a medium sized saucepan and add the butter, once it’s melted add the flour. Cook for a minute, stirring with a wooden spoon. Add the milk you poached the cod in, a little at a time stir-ring all the while, now add the 180ml of milk, stirring contin-uously on the heat until the sauce bubbles and begins to thicken. Turn down to a simmer and cook for around 5 minutes so the flour is cooked. Remove the sauce from the heat stir most but not all of the grated cheese. Keep some for sprinkling on top.

Ingredients

• 350g Cod loin

• 3 shallots – finely diced

• 250ml milk

• 50g of butter

• Salt and pepper

• Pinch of nutmeg To make the sauce:

• 75g butter

• 75g plain flour

• 170g Gruyere cheese

• 180ml of whole milk (plus 250mls of the milk used for poaching the fish)

Corned Beef & Potato Pie, Rice, Peas &

Cauliflower

Method

1. Place the flour in a large mixing bowl.

2. Add the butter and rub into the flour until the mixture resembles coarse breadcrumbs.

3. Add water (a tablespoon at a time) to form a soft, smooth ball of dough.

4. Wrap the dough in a clean tea towel and put in the fridge for 30 minutes.

5. Heat the oven to 200 degrees centigrade.

6. Cook the chopped onion in boiling water for approximately 6 minutes until soft.

7. Drain the onions and leave it to one side.

8. Boil the potatoes for 20 minutes and then mash them in a large bowl

9. Add the corned beef, onions, salt and pepper to the mashed potatoes. Mix it all together and if necessary add some of the onion water to make a soft but firm consistency. Taste to check the seasoning and adjust as necessary.

10. Divide the pastry and roll out and cut into squares which are to be cooked separately and served on top.

Ingredients For the pastry:

• 180 grams plain flour

• 100 grams butter – cold from the fridge – cut into small chunks

• Ice cold water For the filling:

• 1 large onion – coarsely chopped

• 2 large potatoes – chopped into wedges

• 400 grams lean corned beef – cut into smallish pieces

• Salt

• Black pepper

• 1 egg – beaten or milk

Sweet & Sour Chicken & Rice

• Ingredients 9 tbsp tomato ketchup

• 3 tbsp malt vinegar

• 4 tbsp dark sugar

• 2 garlic cloves , crushed

• 4 diced chicken

• 1 small onion , roughly chopped

• 2 red peppers , seeded and cut into chunks

• 227g 8 oz can pineapples pieces in juice, drained

Method

1. In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Cook on High for 8-10 minutes until the chicken is starting to cook and the sauce is sizzling. 2. Stir in the pineapple pieces and return to the heat for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, and serve.

Chicken & Tomato Pasta Bake

Ingredients

• 1 Onion, peeled and finely chopped

• 2tbsp olive oil

• 2 Garlic cloves, peeled and crushed

• 400g Skinless chicken breast fillet, cut into chunks

• 400g Can chopped tomatoes

• 2tbsp Tomato paste

• Pinch of sugar

• 2tbsp Chopped basil, plus parsley to garnish

• Salt and freshly ground black pepper

• 400g Dried pasta shapes

• 150g Grated cheese

Method Heat the oil in a large frying pan and fry the onion and gar-lic for 5 mins until just softened. Add the chicken and fry for a further 5 mins, until browned all over. Stir in the chopped tomatoes, tomato paste, sugar and basil. Season with salt and freshly ground black pepper and simmer gently for 15 mins. Meanwhile, boil the pasta shapes in a large pan of lightly salted water according to the packet instructions. Preheat the oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Drain the pasta shapes and stir in to the chicken and toma-to sauce. Transfer to a shallow heatproof dish and sprinkle over the grated mozzarella. Bake for 15-20 mins until the cheese is golden and bubbling. Serve garnished with basil leaves and a sprinkling of ground black pepper

Fish & Chips & Mushy Peas

Method In large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the batter together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp. Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has dis-appeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.

Ingredients

• 225 g white fish fillets

• 125 g batter

• 3 heaped teaspoons baking powder

• (or pre battered fish)

• 900 g potatoes, peeled and sliced into chips

• 50g mushy peas

Lasagne & Salad

Method · Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of herbs, Worcester-shire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the tomatoes. Leave to sim-mer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside. · To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisk-ing to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pep-per and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat. · Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if neces-sary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pas-ta and use the spatula to pour over the remaining cheese sauce. · Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper be-fore cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown. · In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinai-grette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.

Ingredients

• 2 tbsp olive oil

• ½ large onion

• 1 large carrot

• 2 cloves garlic

• 2 pinches dried herbs

• 300g minced beef

• 1 tbsp tomato pureé

• 1 tbsp Worcestershire sauce

• 1 bay leaf

• 1 x 400g tin chopped tomatoes

• 50ml milk

• Salt and freshly ground black pepper For the sauce

• 25g butter

• 25g flour

• 300ml milk

• Pinch of ground nutmeg

• 60g cheddar cheese, grated

• 6 sheets of lasagne

Cauliflower Cheese

Method

1. Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.

2. Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the cheese and pour over the cauliflower. Scatter over the remaining cheese and breadcrumbs then bake until golden brown.

Ingredients

• 1 Large cauliflower (leaves cut off), broken into pieces

• 500ml milk

• 4 tbsp flour

• 50g butter

• 100g strong cheddar , grated

• 2-3 tbsp breadcrumbs , if you have them

Boiled Ham, Mash, Broad Beans &

Carrots

Method Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb). Pre-heat the oven to 190C/375F/Gas 5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin. The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar. Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.

Ingredients

• 5½ -7¼kg/12-16lb ham with the bone in

• 2 onions, quartered

• few cloves

• few black peppercorns

• 1 bay leaf

• 4 tbsp English mustard

• 75g/2½oz demerara sugar, depending on size of ham

• 300ml/½pint chicken stock (to make a gravy)

Steak & Ale Pie Puff Pastry Lid, Mash, Broad

Beans & Carrots

Method For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a bet-ter result later and create nice separate layers or pastry.) Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir the butter into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. Gather the dough in the bowl using one hand, then turn it onto the work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill the dough in the fridge for 15 minutes. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size - the im-portant thing is that the corners are nice and square. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together with the rolling pin. PTO

INGREDIENTS

For the rough puff pastry 225g/8oz plain flour, plus extra

for rolling out ½ tsp fine salt 250g/9oz butter, cold but not

rock hard (or you can use half butter, half lard)

150ml/¼ pint ice-cold water 1 free-range egg, beaten, to

glaze For the filling

1 kg/2lb 4oz diced chuck 3 tbsp plain flour salt and freshly ground black

pepper 3 tbsp oil 300ml/½ pint brown ale 2 garlic cloves 2 onions 250g/9oz carrots 2 sticks celery 1 fresh or dried bay leaf handful fresh thyme sprigs 300ml/½ pint good quality beef

stock 1 tbsp tomato purée knob of butter

Method Continued Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with but-tery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using. For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half of the beef, shaking off the excess flour and keeping the chunks well-spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a table-spoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside. Chop the garlic, onion, carrots and celery into chunky pieces. Add the final spoon of oil to the pan and heat gently. Add the vegetables and herbs to the pan and fry to soften for a few minutes. Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and bal-samic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liq-uid (this will prevent the beef from drying out). Bring to the boil then cover and simmer the stew for 1-1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Melt the butter in a large frying pan, then add the mushrooms (cut into halves, or quarters if large). Season with salt and freshly ground black pepper, then fry over a high heat for about five minutes, until golden-brown. Mix with the cooled pie filling and add to the pie dish. To make the pie, preheat the oven to 200C/400F/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over.

Potato Cakes & Beans

Method

Boil the potatoes in a pan of salted water for 15–20 minutes until soft.

Drain, then mash. Mix the mashed potatoes with the onion, chives,

cheese, and egg. Season with plenty of salt and black pepper.

Heat the olive oil in a non-stick frying pan over a medium heat. Using

floured hands, scoop up large balls of the potato mixture, roll, and flatten

slightly. Carefully add to the hot oil, and fry for 2–3 minutes on each side

until golden, topping up the pan with more oil, if needed. Serve hot with

baked beans.

Ingredients:

• 450g floury potatoes, peeled

• 1 onion, grated

• Handful of fresh chives, finely chopped

• 125g feta cheese, grated

• 1 egg, lightly beaten, to bind


• 1 tbsp oil

• 30g baked beans

Roast Chicken, Roast Potatoes, Parsnips

& Carrots

Vegetable Pasta

Method

Half-fill a small saucepan with water, bring to the boil and add broccoli florets. After 4 minutes add frozen peas and sweet corn. Allow to boil for a further 4 minutes, strain and refresh under cold running water. Boil pasta in plenty salted water until "al dente". In a large bowl mix mayonnaise, soured cream, mustard, lemon zest, seasoning and salt. Combine all remaining ingredients and mix together well.

Refrigerate for an hour before serving.

Ingredients:

• 2 broccoli, cut up into small florets

• 75g frozen peas

• 75g frozen sweetcorn

• 400g penne pasta

• 150-250g soy mayonnaise, to taste

• 3 tablespoons reduced fat soured cream

• 1 tablespoon mustard

• 1 teaspoon grated lemon zest

• 1 tablespoon 'season all' season-ing

• salt to taste

• 2 carrots, shredded

• 6 spring onions, chopped finely

Omele�e

Method

1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow colour.

2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

5. With a heat-resistant rubber spatula, gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the non-stick surface. If it sticks at all, loosen it with your spatula.

7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

8. If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the centre of the egg in straight line.

9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelette over to cook the top for 30 seconds or so. Just don't let it get brown.

10. Gently transfer the finished omelette to a plate. Garnish with chopped

fresh herbs if desired.

Ingredients:

• 2 eggs

• 2 Tbsp. whole milk

• 2 Tbsp clarified butter or whole butter

• Salt and ground white pepper, to taste

Ham & Cheese Pasta

Method

Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large saucepan over medium heat, melt but-ter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stir-ring constantly. Bring to the boil for 1 minute. Stir in mustard and cheese. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham Pour into a 2 litre baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden

Ingredients:

• 225g pasta

• 50g butter

• 1 clove garlic, finely chopped

• 4 tablespoons plain flour

• 1/2 teaspoon salt

• 1/8 teaspoon ground black pepper

• 475ml milk

• 1/2 teaspoon mustard

• 275g grated mild Cheddar cheese

• 115g cooked ham, julienned

• 4 tablespoons grated Parmesan cheese

Jacket Potato, Tuna & Sweetcorn

Turkey & Ham Hotpot

Method

Butter a casserole dish. Peel and slice potatoes. Pull turkey apart into BIG bite size pieces. Layer up potatoes, turkey, and lumps of stuffing, (in that order), putting a tiny knob of butter and a sprinkling of salt and pepper onto the potatoes with each layer. Save a layer of potatoes for the top. Pour gravy (possibly thinned down a bit) over all, until it only just covers, and then add the reserved layer of potatoes. Put a knob of butter and some salt and pepper onto each potato. Cover casserole with foil (or a lid) and bake in a low oven for about an hour (longer if you have done a large hotpot)- make sure the potatoes are cooked by inserting a knife to see if they are tender.

Ingredients:

Turkey meat

• Ham

• prepared stuffing (I used Sage and onion)

• leftover gravy

• potato

• salt & pepper

• butter

Quiche & Salad

Method

For the shortcrust pastry: Put the flour, butter and a pinch of salt in a food processor and process briefly. Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. Preheat the oven to 180C/gas 4. Line a 19cm high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden crust.

For the filling: Heat the oil in a frying pan and cook the bacon for 5-6 minutes, or until crisp. Remove and drain on kitchen paper. Sweat the onions gently in the same oil for a further ten minutes, or until softened. Meanwhile, whisk the two whole eggs and two egg yolks in a medi-um-sized bowl, add the cream, herbs, cheeses and bacon and on-ions. Mix well and season with salt and black pepper. Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes, or until the centre has set. Serve warm with a green salad and relish.

Ingredients:

For the shortcrust pastry

• 200 g plain flour, sifted

• 100 g butter, chilled and cubed

• 1 pinches salt 1 medium egg, beaten For the filling

• 1 tbsp oil

• 175 g streaky bacon, cut into 1cm lardons

• 100 g onions, peeled and chopped

• 4 eggs, 2 whole, 2 yolks

• 250 ml double cream

• 1 tbsp chopped parsley

• 1 tbsp chopped chives

• 50 g cheddar cheese, grated

Broccoli & Cheese Bake

Method

1. Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.

2. Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addi-tion. Bring to the boil, stirring, then simmer for 2 mins, before stir-ring in the mustard, half the cheese and seasoning. Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place un-der a hot grill for 3-4 mins until golden and bubbling.

Ingredients:

• 280g penne

• 280g broccoli , cut into florets

• 25g butter

• 25g plain flour

• 300ml milk

• 1 tbsp wholegrain mustard

• 140g mature cheddar , grated

Sausage & Onion Gravy

Method

Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium-high and simmer, partially covered, for 15 minutes or until tender. Drain and return to the pan. Place over low heat, gently shaking the pan, for 2 minutes or until potato is dry. Remove from heat. Use a potato masher or fork to mash until smooth. Heat milk in a saucepan over medium heat until it just comes to a simmer. Gradually add the milk and butter to the potato and mash until smooth. Taste and season with salt and pepper. Meanwhile, heat half the oil in a large heavy-based frying pan over medium-high heat. Add the sausages and reduce heat to medium. Cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Heat the remaining oil in the same pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until combined. Remove from heat and gradually stir in the combined wine and stock. Return to heat and cook, stirring, for 5 minutes or until mixture boils and thickens slightly. Add the parsley and stir to combine. Add the sausages and turn to coat in the gravy. Spoon potato, top with sausages and gravy, and serve.

Ingredients:

4 (about 600g) (washed) potatoes, peeled, quartered 125ml (1/2 cup) milk 40g butter, softened Salt & freshly ground black pepper 1 tbs olive oil 8 thick beef sausages 1 large red onion, halved, thickly sliced 1 tbs plain flour 60ml (1/4 cup) dry red wine 330ml (1 1/3 cups) beef stock 1/4 cup loosely packed coarsely chopped fresh continental parsley

Mushroom Stroganoff

Method

1. Melt the butter in a large frying pan, add the onions and mushrooms and fry over a moderate heat for ten minutes.

1. Stir in the tomato puree, mustard and stock, then bring to the boil and simmer for 5 minutes.

2. Remove from the head and add the lemon juice and sour cream.

3. Heat through but do not allow to boil. Serve

Ingredients:

450 grams mushrooms (brown,

capped - halved)

2 medium onions (finely chopped)

25 grams butter

150 ml vegetable stock

1 teaspoon French mustard

1 teaspoon tomato puree

½ lemon (juice of)

150 ml sour cream

Ham & Mushroom Pasta

Method

Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan. Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste. Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the re-maining cheese and spring onions, then bake for 10 mins until golden.

Ingredients:

• 500g bag fusilli

• 50g butter , plus a little extra

• 200g small mushrooms , halved

• bunch spring onions , finely sliced

• 50g plain flour

• 500ml milk

• 140g thickly cut ham , chopped


Braised Lamb in Cider

Method

Rub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.

1. Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.

2. Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider (it may splatter); bring to a boil. Add rosemary sprig.

3. Return the lamb and any accumulated juices to the pan. Re-duce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly sub-merged in the cooking liquid, until the lamb is fork- tender, 1 1/2 to 2 hours total.

4. Transfer the lamb to a serving platter and tent with foil to keep warm. Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are ten-der (but not falling apart), 10 to 15 minutes more. Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.

Ingredients:

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper, plus more to taste

• 4 12-ounce lamb shanks (about 3 pounds; see Note), trimmed

• 1/2 cup all-purpose flour

• 2 tablespoons extra-virgin olive oil

• 12 whole shallots, peeled, root end trimmed but left intact

• 4 cloves garlic, peeled

• 3 12-ounce bottles hard apple cider, (see Shopping Tip)

• 1 sprig fresh rosemary, plus 1/2 teaspoon chopped, divided

• 3 firm tart apples, such as Granny Smith, Idared or Cortland, peeled and cut into 8 wedges

Meatballs & Tomato Sauce

Method

Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the

onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.

In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten

egg. Season the mixture with salt and pepper.

Fry a tiny bit to check the seasoning and adjust if necessary.

Divide the mixture into approximately 24 round balls. Cover

the meatballs and refrigerate until required.

Meanwhile, make the tomato sauce. Heat the oil in a stainless

steel saucepan.

Add the sliced onion and the crushed garlic, toss until coated,

cover, and sweat on a gentle heat until soft and pale golden.

Slice the canned tomatoes and add, with all the juice, to the

onion mixture.

Season the contents with sugar, salt and freshly ground pep-

per.

Cook the tomatoes uncovered for approximately 30 minutes or

until the tomato softens (while this is cooking make the meat-

balls).

Heat a frying pan and cook the meatballs for about 10 minutes

in about three tablespoons of olive oil.

When they are cooked, put them into an ovenproof dish with

the tomato sauce and top with the grated cheese. Place under

a preheated grill until the cheese has melted.

Ingredients:

For the meatballs


• 150g/5oz onion, finely chopped

• 1 clove garlic, crushed

• 900g/2lb freshly minced beef

• 2 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary

• 1 egg, beaten

• salt and freshly ground black pepper

• 3 tbsp olive oil For the tomato sauce


• 110g/4oz onion, sliced

• 1 garlic clove, crushed

• 150g/5¼oz fresh cheese, grated

• 1 tsp sugar


• 2 x 400g/14oz cans tomatoes

Sweet Potato & Spinach Bake

Method

1. Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.

2. Put the spinach into a colander; pour over a kettle of boil-ing water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg. Grease an ovenproof dish generously with butter and spread

half the sweet potato slices across the bottom. Top with a lay-

er of spinach, then the remaining potato. Pour over the cream

mixture, through a sieve to remove the garlic and herbs, then

sprinkle with cheese. Bake for 45-55 mins until golden and

tender.

Ingredients:

• 300ml single cream (or double cream for a really creamy texture)

• 1 garlic clove , peeled

• 2 sprigs thyme or rosemary

• 250g bag frozen spinach

• freshly grated nutmeg

• butter , for greasing

• 850g sweet potatoes , peeled and thinly sliced (about 3mm thick

• 25g grated hard cheese , such as cheddar, Parmesan or veggie alterna-tive

Roast Beef & Yorkshire Puddings

Method

Preheat the oven to its highest setting.

Rub the beef with the oil, salt and pepper all over.

Put a heavy-based roasting tray on the hob and when hot, add the beef.

Sear the beef quickly on all sides to colour and crisp the outside.

Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/

Gas 8) for 20 minutes.

Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten

minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a

warm place for 30 minutes.

For the Yorkshire pudding, mix together the eggs, flour and a pinch

of salt.

Add the milk, stirring constantly, until you have a runny batter.

Leave this to rest, covered, in the refrigerator for up to 12 hours.

Heat the oil in the oven (at 240C/460F/Gas 8) for about ten minutes,

until it is piping hot.

Remove the roasting tray from the oven, pour in the batter, and im-

mediately return to the oven. Bake for 25 minutes, until golden brown

and crispy, making sure not to open the oven door for the first 20

minutes.

Serve immediately with the carved roast beef.

Ingredients:

• beef (about 4 kgs/9 lbs),

• olive oil

• salt

• freshly cracked black pep-per

For the Yorkshire pudding

• 3 eggs

• 115g/4oz flour

• 275ml/½ pint milk

• salt

Pasta Salad

Baked Steak & Mushroom Pie

Method

Chop mushrooms and steak into similar sized chunks, depending on how chunky you want your pie fill-ing to be. In a large saucepan add a small amount of oil and brown the meat, mushrooms and onions. When all the ingredients in the saucepan are browned add the 4 stock cubes and mix together, then add the water and sea-son with salt and pepper. Bring to the boil then simmer with the lid on for aproximately 1 hour When the filling is cooked, roll out your pastry to fit the bottom of your greased pie dish (not too thick or it won't cook) and prick a few holes in the bottom with a fork so the air can escape, before cooking, cut into squares Beat together the egg with some water and use the egg wash to brush over the pie, this gives the pie a shiny and golden fin-ish when it is cooked and serve ontop of the pie mixture

Ingredients:

• 10 close cup mushrooms

• 1kg of steak, trimmed of excess fat

• ready rolled puff pastry

• 4 beef stock cubes ( I use oxo )

• 2 tablesoons of chopped onion

• enough water to cover the meat twice over

• 1 egg

• salt

• pepper

Jacket Potato & Beans

Potato & Cheese Bake

Method

1. Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated. Grease a large baking dish (about 20 x 30cm) with a little but-ter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Ingredients:

• 1½kg King Edward potatoes , De siree, or similar, peeled

• 1 onion , finely chopped

• knob of butter , plus extra for greasing

• 100ml white wine

• 300ml milk

• 400ml double cream

• 3 sage leaves, finely chopped

• 50g cheddar , grated

Chicken & Broccoli Bake

Method

1. Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.

2. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gen-tly simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

3. Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top. Mix the spring onions, cheddar, garlic and almonds for the top-ping and sprinkle over the pasta. Bake for 20 minutes until

golden.

Ingredients:

• 350g pasta shells or quills

• 200g broccoli , cut into very small florets and the stems thinly sliced


• 350g boneless, skinless chicken breasts, thinly sliced

• 175g mushrooms , quartered

• 4 tbsp sundried tomato paste

• 80g pkt soft cheese with garlic and herbs (such as Boursin)

• 284ml carton single cream FOR THE TOPPING

bunch of spring onions , finely sliced


• 1 garlic clove , finely chopped

• 50g flaked almonds

Cornish Pasty

Method

1. Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.

2. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mush-rooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

3. Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish and level the top. Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden. Preparation method

1. While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.

2. Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).

3. Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.

4. Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.

5. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When

you’ve crimped along the edge, fold the end corners underneath.Put the pasties onto the baking tray and brush the top of each pasty with

the egg and salt mixture. Bake on the middle shelf of the oven for

about 45 minutes or until the pasties are golden-brown.

Ingredients:

For the pastry

• 500g strong bread flour

• 120g suet

• 1 tsp salt

• 25g margarine or butter

• 175ml oz cold water

• 1 egg, beaten with a little salt (for glazing)

For the filling

• 350g braising steak

• 350g potatoes

• 200g swede

• 175g onions


• knob of butter or margarine

Chicken Kiev

Method

Blend the butter, garlic, lemon, tarragon and some salt and pepper. Roll into 4 balls, wrap in baking pa-

per and freeze until solid (about 2 hours).

Preheat the oven to 180°C/gas mark 4. Bash out the chicken with a

rolling pin. Sit the frozen butter in the middle of each breast, wrap

the meat around and press down well.

Mix the breadcrumbs. Roll the kiev in flour, egg and then the bread-

crumb mixture. Repeat the process to coat twice.

Shallow fry the chicken in oil on all sides until golden, then bake in

the oven for 20-25 minutes.

Ingredients:

• 250g butter

• 3 cloves crushed garlic

• Juice and zest of ½ lemon

• 1 tbsp chopped tarragon

• 4 x 175g chicken fillets

• 175g fresh breadcrumbs

• 30g plain flour

• 1 egg, beaten

• Oil, for shallow-frying

Lumberjack Pie

Method

Fry off onions, lay them in the bottom of the dish, top with a thin layer

of baked beans, and top with the corned beef. Add a thin layer of

gravy and top with mashed potato, top with knobs of butter and bake

in the oven till golden brown.

Ingredients:

• 1kg mashed potato

• 2 fried sliced onions

• 1 tin baked beans

• 2 tins corned beef

Liver & Bacon

Method

Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter

with the oil in a large non-stick frying pan over a high heat.

Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.

Coat half the liver in the seasoned flour, shake off any excess,

then fry each slice in the hot fat for 1–2 minutes on each side

until lightly browned, but not completely cooked through.

Transfer the slices to a plate and repeat with the remaining

liver.

Reduce the heat and melt the remaining butter in the same

pan. Add the sliced onion and cook for a minute or so, stirring

to separate the layers.

Add the bacon to the pan and cook, stirring from time to time,

for 8–10 minutes or until the onion is pale golden-brown and

the bacon is beginning to crisp.

Sprinkle the rest of the flour over the onion and bacon and stir

it for a minute or so.

Dissolve the stock cube in the just-boiled water and pour slow-

ly into the pan, stirring constantly.

Bring to a simmer and cook over a medium heat until the gra-

vy is thickened. Add a dash of tomato ketchup and season

with salt and freshly ground black pepper.

Return the liver to the pan with the onion gravy for just 1–2

minutes to warm it through and finish cooking.

Ingredients:

• 450g/1lb lambs’ liver, sliced and

fully thawed if frozen

• 25g/1oz butter

• 2 tbsp sunflower oil

• 4 tbsp plain flour

• 1 onion, halved lengthways and

sliced

• 125g/4½oz rindless streaky bacon

rashers, each cut into 4–5 pieces

• 1 beef stock cube

• 500ml/18fl oz just-boiled water

• 1–2 tsp tomato ketchup

• salt and freshly ground black pep-

Chicken S4r Fry

Method

Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back

up to the boil.

Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse

with cold water and set aside in the colander.

Cut the chicken into strips, and prepare the mushrooms, on-

ion, pepper, garlic and ginger.

Heat one teaspoon of the vegetable oil in a large non-stick

frying pan or wok, then add the chicken. Stir-fry the chicken

for two minutes over a high heat until browned.

Take the chicken out of pan, and set aside on a plate while

the vegetables are cooked.

Return the pan to the heat and add the remaining oil. Add the

peppers, onions and mushrooms. Stir and cook for couple of

minutes until just tender, but still brightly coloured, and the

mushrooms are just browned.

Add the garlic, ginger and chilli flakes then sizzle for a few se-

conds till fragrant.

Tip in the drained noodles, broccoli and the chicken and stir-

fry until the noodles are hot. Add the hoisin sauce and water

mixture, then mix so everything is coated in the sauce. If the

noodles seem a bit dry, add a splash more water. To finish,

drizzle with the sesame oil, scatter with the roasted nuts and

serve immediately.

Ingredients:

• 1 chicken or vegetable stock cube

or similar

• 2 nests egg noodles

• 100g/ broccoli, cut into finger-

lengths

• 2 skinless chicken breasts

• 200g/7oz mushrooms

• 1 red onion, thickly sliced

• 1 red pepper, deseeded and thickly

sliced

• 1 garlic clove, thinly sliced

• pinch ginger

• 1 tbsp vegetable oil

• ½ tsp dried chilli flakes

• 3 tbsp hoisin sauce, mixed with 2

tbsp water

• 1-2 tsp sesame oil

• handful cashew nuts or peanuts

Poached Salmon & Duchess Potatoes

Method

The Salmon In a large frying pan, heat the butter and add the water, wine, salt and pepper. Let the mixture simmer for 5 minutes. Place the salmon in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes Remove salmon from the frying pan and carefully serve. Duchess Potatoes 1 Place potatoes in a medium to large bring to a simmer and cook until the potatoes are tender, about 20-25 minutes. 2 While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to 180°. 3 When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, heavy cream and continue mashing the potatoes. Once everything is incorporated, add salt to taste and the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up with a gluey consistency. 4 Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet.

Ingredients:

• good knob butter

• 1L (1 3/4 pints) water

• 100ml (4 fl oz) dry white wine

• salt and freshly ground black pepper to taste

• 1.3kg (3 lb) salmon steak Duchess Potatoes

• 1kg potatoes , peeled and cut into chunks

• Salt

• 1/4 cup heavy cream

• 4 tablespoons unsalted butter, divided

• 1/4 teaspoon nutmeg

• 1/2 teaspoon black pepper

• 3 egg yolks

Roast Pork Loin with Roast Potatoes, Squash

& Turnip

Vegetable Curry

Method

Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins. Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden - add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve..

Ingredients:

• 1 large potato, diced

• 1 small butternut squash , peeled,

deseeded and diced

• 1 aubergine, diced

• 6 tbsp tikka masala paste

• 3 tbsp vegetable oil

• 2 onions , sliced

• 680g-700g jar tomato puree

• 400g can coconut milk

• red peppers, sliced

• 2 courgettes , diced

• few coriander sprigs, to serve

Shepherds Pie, Vegetables & Potato Gra4n

Method

Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worces-tershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and fro-zen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

Ingredients:

• 1 tbsp sunflower oil

• 1 large onion , chopped

• 2-3 medium carrots , chopped

• 500g pack lamb mince

• 2 tbsp tomato purée

• large splash Worcestershire sauce

• 500ml beef stock

• 900g potatoes , cut into chunks

• 85g butter

• 3 tbsp milk

Chicken Casserole Rice & Mixed Vegetables

Method

Fry the chicken in the oil in a casserole or wide pan with a lid to quickly brown. Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle. Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins. Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins. Season, stir in the mustard, green spring onion bits, herbs and some seasoning.

Ingredients:

• 1kg diced chicken

• 1 tbsp oil

• 5 spring onions , sliced

• 2 tbsp plain flour

• 2 chicken stock cubes

• 2 large carrots , cut into batons (no need to peel)

• 400g new potatoes , halved if large

• 200g frozen peas

• 1 tbsp grainy mustard

• small handful fresh soft herbs, like parsley, chives, dill or tarragon , chopped

Macaroni Cheese

Method

Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set

aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add

the flour and stir to form a roux, cooking for a few minutes.

Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g of the cheese and stir

until the cheese is well combined and melted.

Add the macaroni to the sauce and mix well. Transfer to a deep

suitably-sized ovenproof dish.

Sprinkle over the remaining cheddar and the parmesan and place

the dish under the hot grill. Cook until the cheese is browned and

bubbling. Serve straightaway.

Ingredients:

• 250g macaroni

• 40g butter

• 40g plain flour

• 600ml milk

• 250g grated cheddar

• 50g grated parmesan

Pork & Kidney Pie Broccoli, Carrots &

Potatoes

Method

Chop mushrooms and steak into similar sized chunks, depending

on how chunky you want your pie filling to be.

In a large saucepan add a small amount of oil and brown the meat,

mushrooms and onions.

When all the ingredients in the saucepan are browned add the 4

stock cubes and mix together, then add the water and season with

salt and pepper.

Bring to the boil then simmer with the lid on for approximately 1

hour

When the filling is cooked, roll out your pastry to fit the bottom of

your greased pie dish (not too thick or it won't cook) and prick a few

holes in the bottom with a fork so the air can escape, before cook-

ing, cut into squares

Beat together the egg with some water and use the egg wash to

brush over the pie, this gives the pie a shiny and golden finish when

it is cooked and serve on top of the pie mixture

Add the cooked kidneys, hot water, bouillon powder and bay leaf,

plus the excess flour in the bag if you like a thick gravy.bubbling.

Serve straightaway.

Ingredients:

For the Pastry

• 250g plain flour , plus extra for rolling

• 140g cold unsalted butter , roughly cubed

• 1 large egg yolk

• 1 small egg whisked with 1 tbsp milk, for the egg wash

For the Filling

• 1 ox kidney ,

• 1kg Jimmys Pork

• 250g flat mushrooms

• 3 tbsp groundnut or vegeta-ble oil

• 100g unsalted butter

• 1 large onion , peeled and thickly chopped

• 50-85g plain flour , depend-ing on how thick you like your gravy

• 600ml off-the-boil water

• 1 tbsp vegetable bouillon

• 1 large bay leaf

Ploughman's Lunch

Method

Preheat the oven to 160C sieve the bowl ingredients into the bowl Mix the egg, milk, oil and sugar together in the jug Pour the egg mixture into the bowl (add chocolate chips now to make double chocolate muffins) and mix until combined but still lumpy Spoon mixture into cake cases and put the tray in the oven at 160C for 20 until set and cracked at the top if not quite set put back in for a further 10 mins Whilst cooking make up some icing by adding the water to the icing sugar slowly and bit by bit until the consistency of golden syrup add more icing sugar or water if needed Once muffins are done leave them to stand for 5 mins then cover in icing and eat

Ingredients:

• 125g Plain Flour

• 25g Coco powder

• 1tsp baking powder

• In a Jug

• 1 egg

• 60g sugar

• 2tbsp oil

• 100ml milk

• For the icing:

• 500g icing sugar

• 1/2-1 tbsp warm water

• 1 large bay leaf

Savoury Mince

Method

Heat butter or oil in a large pan, add onion and garlic. Sauté until onion is transparent. Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned. Drain fat or liquid residue. Add the crumbed stock cube, herbs, gravy powder, salt and pepper. Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added. Slowly add the water to the mince mixture stirring all the time. Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally. If mince needs thickening add a little cornflour in water to the mix to thicken.

Ingredients:

• 1 tablespoon melted butter or 1 tablespoon oil

• 1 onion, finely chopped

• 500 g mincemeat (ground beef)

• 1 cup water

• 1 beef stock cube

• 1/4 teaspoon freshly minced garlic

Dried Herbs

• 1 pinch rosemary

• 1 pinch parsley

• 1 dash Worcestershire sauce

• 1 teaspoon gravy mix

• salt and pepper

• 1 teaspoon cornflour (if needed to thicken the mince)

Corned Beef Hash

Method

Preheat the oven to 200°C/gas 6. First prepare the potatoes for the filling. Boil the potatoes in a large pan of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side. Meanwhile, heat the butter in a frying pan. Add in the onions and thyme and fry for 3 minutes. Add in the marmite, stock and red wine and cook briskly until re-duced by half. Add the corned beef and parsley and season with salt and freshly ground pepper. Cook for 5-10 minutes, breaking it up with a fork. Season the diced potatoes and mash them thoroughly with milk and the butter. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes. Mix together the grated Cheddar and breadcrumbs. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes until golden brown.

Ingredients:

• 25 g butter

• 2 onions, chopped

• 1 tbsp fresh thyme, leaves only

• 1 tsp Marmite

• 350 ml beef stock

• 150 ml red wine

• 375 g corned beef

• 2 tbsp flat leaf parsley, chopped

• salt, and freshly ground pep-per

For the topping:

• 750 g potatoes, peeled

• salt, and freshly ground pep-per

• milk, for mashing potatoes

• 25 g butter

• 50 g cheddar cheese, grated

Seafood Bake

Method

In a heavy frying pan, saute the onion and the pepper in half of the butter. Cook until tender. Mix in half of the flour and cook over medi-um heat for 10 minutes, stirring frequently. Stir in seafood, remove from heat and set aside. Bring a large pan of water to the boil. Add the prawns, and plaice; simmer for 3 minutes. Drain, reserving 250ml of the cooking liquid and set the seafood aside. In a heavy saucepan, melt the remaining butter over low heat. Stir in remaining flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the reserved cooking liquid. Raise heat to medi-um; cook, stirring constantly, until the mixture is thickened and bub-bly. Mix in the grated Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper and hot sauce. Stir in cooked seafood. Preheat oven to 180 C / Gas 4. Lightly grease one 20x30cm baking dish. Press seafood mixture into the bottom of the dish. Spoon the seafood mixture over the seafood base and sprinkle with the cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

Ingredients:

• 1 onion, chopped

• 1 green pepper, chopped

• 225g butter, divided

• 125g plain flour, divided

• 1 litre water

• 450g prawns, peeled and deveined

• 225g cod or haddock

• 225g plaice fillets

• 700ml milk

• 140g grated mature Cheddar cheese

• 1 tablespoon distilled malt vinegar

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1 pinch ground black pepper

• 1 dash hot pepper sauce

• 40g grated Parmesan cheese

Roast Lamb, Carrots, Cabbage, Parsnips &

Roast Potatoes

Tuna & Sweet corn Pasta Bake

Method

Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Ingredients:

• 600g Penne

• 50g butter

• 50g plain flour

• 600ml milk

• 250g strong cheddar , grated

• 2 x 160g cans tuna steak in spring water, drained

• 330g can Sweetcorn , drained

• large handful chopped parsley

Bubble n Squeak & Poached Egg

Method

In a large frying pan melt the butter, add the chopped onion and fry gently for 3 mins or until soft. Turn the heat up slightly and add the mashed potato and vegeta-bles. Fry for 10 mins turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.

Ingredients:

• 4 tbsp butter

• 1 onion, finely chopped

• Leftover mashed potato

• Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped


• Fried bacon pieces (optional)