Watermelon Gin Spritzer

Ingredients: 2 large limes 100g watermelon 2 tbsp gin tonic water Instructions: Cut the limes into 16 pieces. Squeeze 2 pieces of lime into each of the 8 glasses, then drop in the squeezed flesh. Chop the watermelon and divide among the glasses and throw in some ice cubes. Pour gin over each and top up with chilled tonic water. Continue reading Watermelon Gin Spritzer

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