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

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

Great British Garden Salad

Ingredients: 120g of mixed salad leaves 12 asparagus spears, trimmed 100g of broad beans, podded 100g of peas, podded 8 radishes, mixed colours, finely sliced on a mandoline 1 handful of hazelnuts, toasted and roughly chopped 2 banana shallots, finely sliced 8 quail eggs 50ml of hazelnut oil viola flowers, or other edible flowers to garnish oil, for deep-frying Salad cream 2 egg yolks 3 … Continue reading Great British Garden Salad

Treacle Tart Recipe

Ingredients: Pastry 295g (10½oz) plain flour, plus extra for dusting 165g (5½oz) chilled unsalted butter, cubed pinch salt 4½ tbsp cold water Filling 450g (1lb) Golden Syrup 25g (1oz) unsalted butter 1 large egg 3 tbsp double cream 2 lemons, zested 30g (1¼oz) fresh brown or white breadcrumbs Crème fraîche, for serving   Instructions: Pulse the flour, butter and salt in a blender until the … Continue reading Treacle Tart Recipe