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Yorkshire Puddings with Fillet of Beef

1. Pre-heat oven to 160°C, Gas Mark 4. 2. Prepare the beef fillet by cooking in a hot frying pan until cooked to your liking. Allow to cool on a board and then slice into thin strips. 3. Place beef dripping in each hole of a muffin tin and put

Blinis with Creme Fraiche and Smoked Salmon

Preheat the oven to 180ºc.Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool. Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

Mini Yorkshire Puddings with Parma Ham and Cream Cheese

Preheat the oven to 200°C. Roast the Yorkshire puddings for 4-5 minutes, or according to pack instructions, until crisp and golden brown. Cool. Meanwhile, blend all the ingredients together for the pistou in a food processor until smooth. Combi

Parmigiano Reggiano Canapés with Hot Smoked Salmon

1. Grease and line a large baking sheet with greaseproof paper. 2. Mix Parmigiano Reggiano cheese and plain flour, along with a good pinch of black pepper. 3. Spoon teaspoon-sized rounds of this mixture onto the baking sheet and flatten slightly wi

Mint Mustard Gravy

Take a pan with which you roasted your meat (such as Slow Roast Lamb). Spoon off excess fat. Put the roasting pan (from the Slow Roast Lamb) onto hob and bring to a rapid boil. Add the mustard, mint leaves and some crème fraiche, and some honey fo

Bangers and Mash

Preheat the oven to 210°C.Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.Meanwhile, place the potatoes in a large saucepan with 1 tab

Grilled corn salad with lime, red chilli and cotija

1) Heat griddle to high. Griddle corn until charred on all sides, 10 or so minutes. Take off the griddle and remove the kernels with a sharp knife. While you are cutting the corn, preheat a heavy frying pan on the hob.2) Add the corn and the remainin

Key Lime Pie

Mix the crushed biscuits with the melted butter in a bowl. Press the crumbs into the base and up the sides of a 20x30cm rectangular loose-bottomed tart tin or 23cm (9in) round loose-bottomed tart tin. Chill for 10 minutes. Whisk together the co

Grilled Corn Salad with Lime, Red Chili and Cotija

Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat. Add the corn and the remaining i

Spicy Sizzled Chicken Strips with Beanz and Coleslaw

1. In a bowl combine the garlic granules, onion powder, thyme, cayenne, paprika, olive oil and plenty of black pepper. 2. Add the chicken strips and mix thoroughly to coat. 3. Heat a griddle pan until it is smoking hot then cook the chicken for 2-3

Orange and Olive Oil Cake, Blood Oranges and Crème Fraiche

1. Preheat oven to 175 degrees. 2. Place the oranges into a small saucepan and cover with water. Simmer over a medium heat for about an hour, then remove from heat, and allow to cool. 3. Place the oranges into blender and puree. Add eggs and oils w

Crayfish with Tarragon Crème Fraiche with Roasted Cauliflower Salad

1. For the cauliflower salad, heat up a medium pan and roast cauliflower in olive oil till golden. 2. Remove from pan and place on tray. Add chives, finely sliced celery and pomegranate seeds, and mix together. 3. For the crayfish, boil a large pot

Doughnuts with Vanilla Crème Fraiche

For the Doughnuts (Brioche) 1. Add dry ingredients to mixer bowl and combine. 2. Add eggs and mix. 3. Cube and add cold butter, mix for about 20 mins till dough comes away from sides of bowl.Put into container, cover and freeze till needed. To

Organic Pork and Mushroom Casserole

1. Preheat the oven to 180?C, gas mark 4. 2. Pour 150ml boiling water over the dried mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid. 3. Heat the oil in a large casserole dish and fry

Organic Turkey and Cranberry Casserole

1. Heat the oil in a large casserole dish. 2. Place the flour and parsley on a large plate and roll the turkey in the flour to coat. Add to the pan and brown for 5-8 minutes. 3. You may need to do this in batches. Stir in the shallots and mu

Organic Brined Beef with Mash

1. Bring water, spices, sugar, salt and bay leaf to the boil for 1 minute then cool. 2. Pierce the beef vigorously with a fork all over then pour the brine to cover and leave in fridge for 1 1/2-2hrs. 3. Remove from brine and rinse under cold w

Organic Thin Tart of Pears with Crème Fraîche

1. Whisk butter and sugar until creamy. 2. Stir in almond powder, then the eggs. 3. Leave the mixture to set in the fridge and remove 10 minutes before using. 4. Cut a large rectangle of the pastry, fold in 1cm border along the edge and prick

Spinach and Goat's Cheese Eggy Bread Muffins

1. Bring the kettle to boil. Place the spinach in a colander, set over a large bowl. Pour the hot water over the spinach to wilt then leave to cool before squeezing out any excess water. Roughly chop. 2. Meanwhile, halve the English muffins. Use

Sausage and Lentil Stew with Caramelised Onions

1. Rinse the lentils in sieve under cold running water, then place in a pan with 600ml of water. Add a pinch of salt, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until ‘al dente’- just tender but still with a little bite.

French toast crostini with honey creme fraiche

1) Prepare Honey creme fraiche by whisking ingredients in a bowl and set aside. 2) In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended. 3) In a large skillet, melt the butter over medium heat. Remember, b

Chicken with morels

1) Preheat the oven to 190°C/gas mark 5. 2) Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly w

Potato pancakes with salmon tartare and dill creme fraiche

1) Add the potatoes, flour, eggs, and shallots to the bowl of a food processor. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper. 2) Add a thin layer of vegetable oil to a lar

Turkey Chili and Sweet Potato Shepherd's Pie

Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, creme fraiche or sour cream, salt, pepper and nutmeg

Chicken and Orzo Frittata

1) Preheat the oven to 190°C/ gas mark 5. 2) Bring a small saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta. 3) In

Turkey chilli and sweet potato shepherd's pie

1) Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, creme fraiche or sour cream, salt and pepper, and

Creamy poblano pepper strips (rajas)

1) Char the poblano chillies directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about ten minutes. 2) Add the oil to a heavy large frying-pan over medium heat. Whe

Crispy rack of lamb with honey and mascarpone

For the lamb:1) Place an oven rack in the centre of the oven. Preheat the oven to 220°C / gas mark 7. Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle.2) Drizzle the olive oil on both sides of the lamb. Season with

Baby potatoes with goats cheese and fine herbs

For the potatoes:1) Preheat the oven to 210C/Gas 7. 2) In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside. 3) Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so

Stargazey pie

Sauce: 1) Bring the stock up to the boil and allow to reduce by half. 2) Whisk ingredients into the creme fraiche: both mustards, a pinch of salt and a squeeze of lemon. 3) Bring the sauce back up to the simmer and taste to check for the right amo

Blood Soup

Heat the oil up in a large frying pan and add the onions and garlic and fry over a gentle heat for 15 minutes or until very soft. Add the diced beetroot and mix well, before adding the hot vegetable stock. Simmer for 20 to 25 minutes before taking of

Hot-smoked salmon and chipotle crema

1) Soak the wood chips in a large bowl of cold water for at least 30 minutes. Meanwhile, make the spice rub. In small pan over medium heat, toast the whole spices until aromatic, about 1 minute. Cool and grind in a spice mill or clean coffee grinder.

Vichyssoise of kumumoto oysters and caviar

1) Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later. 2) To make the vichyssoise base, heat the butter and leeks in a small saucepan over low heat a

Creme Fraiche Mashed Potatoes

Cut mini potatoes into quarters and bring to a boil with garlic in salted water. Simmer until potatoes are tender, about 10 minutes. Drain and return potatoes to pot. Add butter and roughly stir potatoes with a fork to mash and melt in butter.

Million Dollar Chicken

The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if

Rib of beef

1) Let the beef sit at room temperature for about 1 hour. Preheat the oven to 200C/Gas Mark 6. 2) Set a large heavy frying pan over a high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a r

Coronation Chicken Sandwich

In a saucepan confit the chicken legs by submerging them in the goose fat for 1 1/2 hours, or until the chicken is just starting to come from the bone. Remove from the pan and rest until cooled. Let the goose fat cool and freeze until needed another

Home-Smoked Wild Alaska Pacific Cod Risotto

1. Gently fry the onion and garlic in 3 tbsp olive oil. 2. Stir in the saffron, followed by the rice and stir to coat. Cook until the rice turns translucent. 3. Gradually stir in the wine, then half the fish stock, a ladle at a time, stirring conti

Hairy Bikers' Speedy Chicken and Vegetable Pot Pies

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Trim any visible fat off the bacon rashers and cut them into strips about 1.5cm wide. Mist a large non-stick saucepan with oil and place it over a medium heat. Add the bacon to the pan, then stir in the m

Steamed Rock Lobster with Crème Fraîche Dressing

Add the fennel, coriander, peppercorns and bay leaves and roughly chopped vegetables to a large pot of salted water. Bring to the boil. Add the rock lobster and boil for seven minutes then remove and allow to cool for a couple of minutes. Whisk the

Chicken with Mussels in Cider Sauce

Season the chicken thighs and, in a frying pan, seal off the chicken thighs. Seal the skin side for at least 8-10 minutes, making sure that you render the fat and get it nice and crispy. Remove from the pan and put onto a tray. In the same pan, sweat

Potato crisps with creme fraiche and caviar

1) Preheat oven to 190C/Gas 5. Brush three large baking sheets generously with some of the oil. 2) With a mandoline or other manual slicer, cut the potatoes crosswise into thin slices. Arrange the slices in one layer on a baking sheet and brush wit

Celery remoulade

1) In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside. 2) Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if ther

Mustard-roasted fish

1) Preheat the oven to 210C/Gas mark 7. Line a sheet tray with greaseproof paper (you can also use an ovenproof baking dish). Place the fish fillets skin side down on the tray. Sprinkle generously with salt and pepper. 2) Combine the creme fraiche,

Spicy jalapeno sliders

1) Preheat the oven to 180C/Gas 4. In a large bowl, put the minced beef, jalapenos, shallots, breadcrumbs, double cream, cheese, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper. Mix together well. 2) Form the mixture into small pattie

Orange Segments with Berries and Balsamic Cream

1) Cut the peel and white pith from the oranges. Cut between the membranes to release the segments. 2) Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 mi

Chocolate spaetzle

1) Put the creme fraiche, eggs, and vanilla paste in the blender and puree. Pour the melted chocolate into the running blender. Puree until smooth and emulsified. 2) Sift all the dry ingredients (sugar, salt, flour, cocoa powder, atomised chocola

Grilled peaches with amaretti

For the grilled peaches with amaretti: 1) Preheat the oven to 190C/Gas mark 5. Preheat a griddle to a medium-low heat. When hot, brush the griddle with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the gridd

Mangoes Foster with Creme Fraiche

1) Heat the griddle to high. 2) Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes. 3) While the sauce

Peaches in Sauternes

1) Bring a pot of water to the boil and immerse the peaches for 1 to 2 minutes, until the skins come off easily. 2) Remove the peaches with a slotted spoon and place in a bowl of cold water to stop the cooking. 3) Peel the peaches and then slice

Spring panna cotta with fresh strawberries and balsamic syrup

1) Grease 4 (240ml) size ramekins with nonstick spray to evenly coat the insides. 2) Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla pod and seeds and 4 strips of lemon peel (try not to get any of the white pit

Mash mouth reds

1) Add the potatoes to a saucepan of salted water and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. 2) Drain the potatoes and return them to the saucepan to dry completely. Allow to cool eno

Grilled Bananas with Maple Creme Fraiche

Preheat grill. Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through. Whisk together creme fraiche and maple syrup, place a large dollop in the center of each

Brandy Cream

Add the first five ingredients into a measuring jug, stir to combine and taste.Add more icing sugar to taste if needed. Use a hand blender to whizz until smooth (do not over whip or else the cream will thicken) then zest in the orange, stir and keep

Smoked Salmon Rillette with Pickled Cucumber

In a large bowl mix all the ingredients for the salmon rillette and season with salt. Spoon into 4 x 200ml kiln jars. Smooth the surface of the rillette with the back of a spoon. Place in the fridge until ready to serve. To pickle the cucumber, warm

Rosemary Smoked Mackerel with Horseradish

Lightly season and oil the mackerel. Place the soaked rosemary on the barbecue. Leave for two minutes and once it starts to smoke, place the mackerel on top. Cook for three minutes, then turn over and cook for another three minutes. To make the crea

Beef and Stilton Roll with Watercress

Lightly toast the roll under a moderate heat and cool slightly.Mash the Stilton with a fork and mix in with the crème fraîche and lemon juice.Use this to spread on the cut sides of both roll halves.Place the slice of beef on one roll slice and season

Smoked Salmon Terrines

In a food processor, whizz 100g salmon, then add the crème fraîche and cream cheese. Scoop into a bowl and fold in 1 tablespoon of lemon juice, a pinch of salt, pepper and the fennel, if using. Very lightly oil 8 x 100ml moulds or ramekins and li

Crushed Herby Potatoes

Place the potatoes in a saucepan and cover with cold salted water. Bring to the boil and cook until the potatoes are tender. Drain the water, heat once more to remove any excess water. Add the crème fraiche, herbs and lightly crush with a fork, s

Fresh Pea Soup

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minute

Tagliatelle with Tenderstem, Thyme and Melting Taleggio Sauce

Cook tagliatelle according to packet instructions. Meanwhile, cut the florets off 200g Tenderstem and slice the stems into chunks. Steam or boil for about 3 minutes until tender. While the pasta and Tenderstem are cooking, make the sauce by pl

Butternut Squash and Ginger Soup with Caramelised Scallops

To make the soup, add the butter to a sauce pan, add the onions and sweat for 5 minutes. Add the butternut, ½ the ginger, season and cook for 10 minutes. Pour in the chicken stock and simmer for 10 minutes or until soft. Add the crème fraiche, place

Leek and Potato Soup

For this recipe, you will need a Kenwood food processor. 1. Attach the thick slicing disc to the food processor. 2. Slice the onions, garlic and leeks and remove from the bowl. 3. Slice the potato in the food processor. 4. Heat the butter in th

Gorgonzola, Pear and Parma Ham Puff Pastry Tarts

Preheat oven to 200°C. Score a 1cm rim around the perimeter of the pastry squares. Prick the centre all over with a fork. Brush pastry with beaten egg and sprinkle with pepper. Spread a little crème fraîche over the base of each tart and add a laye

Chocolate Yule Log

You will need a baking tray 30 x 25 cm lined with parchment. Preheat oven to 180°C (160°C with fan) Gas Mark 4. Beat the egg yolks with the sugar until they are light and fluffy. Sieve the cocoa powder and flour together and fold into the egg yolks.

Velvety fish soup with red mullet

Chunky fish soup: 1) Heat half of the olive oil in a large pan. Add the chopped onion, garlic, fennel and carrot and gently cook for 10 minutes. Add the tomato puree, star anise, saffron and cayenne pepper and cook for 2 to 3 minutes. Add the whit

Blini with Smoked Salmon

1) Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 15g of the clarified butter, then whisk into the flour mixture. 2) Heat 15g of the clarified butter in a medium saute pan and drop th

Rosemary Shrager's Lemon Curd Ice Cream

Mix together the natural yoghurt and the crème fraiche. Stir into the lemon curd. Churn in an ice-cream machine. If you don't have an ice cream machine you can mix all the ingredients together in a large mixing bowl and then pour into a free

Turkey and Sweetcorn Chowder

In large saucepan heat the oil then add the celery and onion, put the lid on a sweat over a medium heat for 5 minutes. Pour the stock into the pan, along with the potato and bay leaves and simmer for 10 minutes until the potatoes start to become tend

Parmigiano Reggiano and Wild Mushroom Risotto Balls

1. Sweat the onion and garlic in olive oil and butter. Add the mushrooms and cook for a minute before adding in the rice. Stir until the rice is translucent, then add the wine. 2. Once the wine has reduced add in the stock, one ladle at a time until

Apple and Beetroot Salad

1. Drain the beetroot and cut into 1 cm pieces. Cut apple into similar sized pieces.? 2.Mix the beetroot and apple in a bowl, then add 2 tablespoons of mayonnaise and 2 tablespoons of creme fraiche. Stir. 3. You are looking for a good creamy c

Slow-Cooked Tomatoes with Crème Fraîche on Toast

1. Take a pan, add the butter, season the cut tomatoes and cook very slowly on one side for around 10-15 minutes. 2. Spoon in the crème fraiche and bring to a simmer. Taste and season. 3. Chuck in the basil leaves and pour over the toast and s

Potato Latkes with Smoked Salmon and Horseradish Cream

1. For the latkes, put the grated potato and onion into some kitchen paper or a tea towel and squeeze out the excess moisture. 2. Put the potato and onion in a bowl and mix in the beaten egg, salt and pepper, and then mix in the flour. Put a fryin

Creamy Tenderstem and Salmon Pasta

To make the garlic crumbs, cut the crusts off the bread and discard. Roughly tear into chunks and pulse for a few seconds in a food processor until you have rough breadcrumbs, with some small and some larger pieces. Heat a frying pan over a mediu

The Ultimate Berry Pancakes

Place the butter in a bowl and add the lemon zest. Microwave on full power for 30 seconds or until melted. Allow to cool. Beat together the egg yolks, crème fraiche, sugar, cooled melted butter and milk. Gently fold in the flour, the beat very brief

Roasted Banana Pancakes with Toasted Almonds and Caramel

Sieve the flour into a large bowl whisk in the eggs, oil and milk until smooth. Cover and leave to rest for 2 hours. Pour a little oil into a hot non-stick pan, pour in enough batter to cover the bottom of the pan. Cook for 1 minute, flip and cook f

Frittata-caviar bites

1) Melt butter in a non-stick 25-cm saute pan over medium-high heat. Add the mushrooms and saute for 5 minutes. Meanwhile, beat together the eggs, double cream, salt, and pepper. Reduce the heat to lowest setting. 2) Add the egg mixture to the pan. C

Tenderstem and Crispy Proscuitto with a Creamy Shallot and Caper Dressing

Preheat the grill to hot. Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside. Plunge the Tenderstem into boiling water and blanch for 4-5 minutes unti

Sunny's Quick Chilled Carrot Soup

1. In a powerful blender, add the carrots, 1 cup of the chicken stock, the crème fraîche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup sh

Crudité with Olive and Crème Fraîche Dip

In a mixing bowl, combine the olives, creme fraiche and parsley, and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve dip with an assortment of crudites, of your choice.

Mini Tenderstem, Pumpkin and Pine Nut Tartlets

Preheat the oven to 200°C/gas 6. Put the pumpkin, red onion and thyme in a roasting tin and pour over the olive oil. Toss to mix well and roast in the oven for 15 minutes. Then add the Tenderstem and garlic to the roasting tin, mix through and roast

Blackcurrant Éclairs

Preheat the oven to 220°C and line a baking tray with baking parchment. To make the choux paste, melt the butter in a saucepan, add 125ml water. Bring to the boil, remove from the heat and tip in the flour all at once. Add the salt. Beat quickly

Bitter Chocolate and Orange Liqueur Tart With Honeycomb Dust

Put the flour, icing sugar and butter into a food processor and pulse until they are coarse breadcrumbs. Add the egg yolk and water and pulse, just until the mixture holds together. Tip onto greaseproof paper and flatten to a disc. Cover with anoth

Spiced Apple Cake

Preheat oven to 180°C. Grease a 20cm baking tin. Cream together the margarine and muscovado sugar in a large bowl. Add the eggs one at a time and beat until light and fluffy. Mix in 1/3 of the flour, 1/2 of the crème fraîche, another 1/3 of

Choux Pastry Delights

Preheat the oven to 200°C. Sift the flour and salt. Place the water and butter into a saucepan and bring it to the boil, take the saucepan off the heat and stir in all the flour and beat it till all the flour is incorporated and starts to pul

Geoffrey's Lemon Tart

1. Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat. 2. Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixtur

Blue corn crab cakes with black olive-red pepper relish and basil vinaigrette

For the crab cakes: 1) Heat 2 tbsp oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly. 2) In a mixing bowl, whisk together the horseradish, mustard

Colorado black bear cake

1) For the devil's food cake: Preheat oven to 180C/Gas 4. Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs. Bake in a 25cm cake pan for 30 mins. 2) For the raspberry ice cream: Bl

Chicken and Anchovy Trust-Me Pie

Preheat the oven to 200°C/fan oven 180°C/gas mark 6. Cut each chicken breast into thin strips, place in a dish, and pour over the lemon juice and sprinkle over the zest and thyme. Leave to marinate for 30 minutes. Heat a large non-stick fry

Creamy Baked Fettuccine with Asiago and Thyme

1) Preheat the oven to 190°C/gas mark 5. 2) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain pasta reserving 240ml of the p

Pear Clafoutis

1) Preheat the oven to 190C/Gas mark 5. Butter a 25cm round by 4cm deep baking dish and sprinkle the bottom and sides with 1 tbsp of the caster sugar. 2) Beat the eggs and the remaining 65g of caster sugar in the bowl of an electric mixer fitted wit

Tenderstem, Pumpkin and Pine Nut Tart

Preheat the oven to 200°C/gas 6. Put the pumpkin, red onion and thyme in a roasting tin and pour over the olive oil. Toss to mix well and roast in the oven for 15 minutes. Then add the Tenderstem and garlic to the roasting tin, mix through and roast

Chicken Filo Pot Pies

Preheat the oven to 220°C, fan 200°C, gas 6. Heat the oil in a large pan, add the leeks and carrots and cook for 3-4 minutes until lightly golden. Add the sage and 3 tbsp water, cover and cook gently for 8 minutes, until the carrots are soft. Add

Stuffed mushrooms

1) Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 90g). 2) Melt

Honey and Vanilla Cheesecake

Put the biscuits into a food processor and blitz, until they become crumbs. Sprinkle them into the base of a 23 centimetre loose bottom tin and spread them out evenly.In a bowl, whisk together the cheesecake filling ingredients until thick and creamy

Grilled bananas with cinnamon creme fraiche and honey

1) Preheat griddle to medium. Griddle whole bananas with skins for about 7 minutes, turning once, until the skins begin to brown and soften. Remove the bananas from the grill with tongs. Place them on a plate. 2) Using a paring knife, carefully cut

Grilled Peach and Cajeta Pizza with Toasted Almonds

Heat grill to medium. Melt the butter and sugar in small pot on the grates of the grill. Add the peaches and brown sugar and stir. Remove the peaches and slice each half into quarters. Arrange the peaches over the crust and drizzle with warm dulce d

Blueberry and Lemon Curd Sundaes

1. Put half the blueberries in a small saucepan with the sugar and 1 tbsp water. Heat gently, stirring frequently until the blueberry juices start to run. Stir in the remaining blueberries, transfer to a bowl and leave to cool slightly. 2.Stir the

Chocolate-Hazelnut Pots De Creme

DirectionsSpoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium

Spring Pea Soup with Mint

In a large pot, heat butter or oil over medium heat. Add leeks and sweat, stirring often, until soft, about 6 minutes. Add potato, vermouth and chicken stock and bring up to a simmer. Cook until potatoes are tender, about 15 minutes. Add peas

Roast Chicken and Vegetable Soup

Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.