Sri Lankan Chicken & Cashew Nut Curry

Ingredients: 200g cashews 2 tbsp olive oil 500g skinless chicken thigh fillets, cut into bite-sized pieces 1 onion, chopped ginger, a thumb-sized piece, chopped 4 cloves garlic, crushed 2 green chillies, deseeded and chopped 400g coconut milk (tin) 1 cinnamon stick 1 red bell pepper, sliced 1 lime, juiced a small bunch of coriander, roughly chopped Sri Lankan Curry Powder 4 cardamom pods, seeds extracted, … Continue reading Sri Lankan Chicken & Cashew Nut Curry

Slow Cooker Hot Chocolate

Ingredients: 1L milk 300ml double cream 200g dark chocolate , chopped 100g milk chocolate, chopped scorched marshmallows, to serve softly whipped cream, to serve grated chocolate, to serve Instructions: Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking. Remove the lid and stir again, … Continue reading Slow Cooker Hot Chocolate

Sea Bass with Sizzling Ginger

Ingredients: 6 x sea bass fillets, skin on and scaled 3 tbsp olive oil large knob of ginger, peeled and shredded into matchsticks 3 garlic cloves, thinly sliced 3 fat, fresh red chillies deseeded and thinly shredded bunch spring onion, shredded long-ways 5 tbsp soy sauce Method: Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times. Heat a heavy-based … Continue reading Sea Bass with Sizzling Ginger

Sumptuous Squirrel Pie

Ingredients: 1 squirrel (once skinned, slow cook in water on high for around 4 hours, by which time the meat falls off the bone. Let cool before stripping the meat from the bones. ½ bulb garlic peeled but cloves left whole 1 onion diced 3 savoy cabbage leaves chopped. Add any veggies you have available Various root vegetables for the mash I used potato, sweet potato, carrot, swede and parsnip Butter for the mash … Continue reading Sumptuous Squirrel Pie

Adieu Watson Chicken Soup

Ingredients: 55g/2oz butter 2 onions, sliced 2 sticks celery, finely chopped 2 carrots, finely diced 25g/2oz plain flour 1.2 litres/2 pints chicken stock 450g/1lb big fat cooked chicken, skinned and shredded 1 tbsp chopped fresh parsley salt and freshly ground black pepper Instructions Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start … Continue reading Adieu Watson Chicken Soup

Candied Bramble

Ingredients: 25ml Edinburgh Gin 20ml Edinburgh Gin’s Rhubarb & Ginger Liqueur 25ml lemon juice 15ml Crème de Mure Garnish – blackberry and a curl of fresh ginger Instructions:  Add gin, liqueur and lemon juice to a shaker with ice. Shake until ice cold. Strain into a rock glass filled with crushed ice. Drizzle Crème de Mure over the top of the ice. Garnish with a … Continue reading Candied Bramble