Roast Chicken Lentils Pancetta & Port

Ingredients: 2 red onions, chopped 30g shitake mushrooms 50g dice pancetta bacon 300ml Port 500ml chicken stock 400g Beluga lentils 2 sprigs rosemary 3 sprigs thyme 1 bay leave 1 chicken, backbone removed and halved 50ml olive oil Sea salt Method: Preheat your oven to 200°C/390°F/gas mark 6. Add chopped onions to a large roasting pan. Sprinkle over the sliced shitake mushrooms and chopped pancetta … Continue reading Roast Chicken Lentils Pancetta & Port


Duck Breasts with Port & Berry Sauce

Ingredients: 4 duck breasts 1 tbsp. oil Salt and ground black pepper 200 ml port 2 tbsp redcurrant jelly 2 tsp concentrated liquid beef stock 50 g unsalted butter 200 g seasonal mixed berries 1 tsp arrowroot Method: Preheat the oven to 220°C/425°F/gas mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a … Continue reading Duck Breasts with Port & Berry Sauce

Yang Zhou Fried Rice

A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today.  Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g fresh prawns, de-veined and shells removed 3 shallots finely chopped … Continue reading Yang Zhou Fried Rice

Linguine with Tuna, Lemon & Dill

Ingredients: 150g linguine 200g tin of tuna in spring water drained and flaked ½ a small red onion finely sliced 1 lemon juiced and zested 1 tbsp olive oil Small bunch of dill chopped Instructions: Cook the pasta as per instructions on the packet Mix together the remainder of the ingredients in a large bowl Drain the linguine and toss all the ingredients together Serve … Continue reading Linguine with Tuna, Lemon & Dill

Sausage Hot Pot

Ingredients: 1 to 2 tbsp vegetable oil 6 plump good-quality sausages with herbs (1x400g pack) splash of red wine (if you have some) 175ml vegetable stock 10ml tomato puree 3 tbsp caramelised red onions 300g tinned peeled new potatoes 150g tinned chick peas 150g cooked pasta shells   Method: Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). … Continue reading Sausage Hot Pot

Whitebait Thai Salad

Ingredients: 2 green mangoes, finely shredded 100g Asian salad leaves 1 cup mint leaves 1/2 cup Vietnamese mint leaves 1/2 cup coriander leaves 1 cup Thai basil leaves 1/3 cup (50g) plain flour 2 teaspoons dried chilli flakes 200g fresh whitebait Peanut or sunflower oil, to deep-fry Dressing 1/4 cup (60ml) fish sauce 1/4 cup (60ml) rice vinegar 2 tablespoons grated palm sugar 1 long … Continue reading Whitebait Thai Salad

Scallops with Fennel & Cherry Tomatoes

Ingredients:  3 tablespoons plus 2 teaspoons olive oil 16 sea scallops (about 1½ pounds), patted dry kosher salt and black pepper 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds 1 small onion, thinly sliced 1 8-ounce bottle clam juice ½ cup dry white wine 1 pint grape tomatoes 8 slices baguette, toasted 1 clove garlic, peeled   Instructions:  Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes