Ingredients: 1 medium cauliflower head — cut into florets 1 tablespoon vegetable or extra virgin olive oil 2 cups white onions — chopped 3 cloves garlic — minced 1 teaspoon cumin powder ¼ teaspoon ground coriander 4 teaspoons curry powder Salt and black pepper to taste 2 cups diced tomatoes with the juice from the can 2 cups green peas or chickpeas 1¾ cups coconut … Continue reading One Pot Cauliflower Curry
In a cocktail shaker over ice pour: 1/2 (1 1/2oz.) Italian vermouth 1/2 (1 1/2oz) dry gin 2 dashes Fernet-Branca Instructions: Stir Strain into a (4 oz.) cocktail glass. Garnish by squeezing an orange peel over the top. Continue reading The Hanky Panky
Ingredients: 4 cups of chicken broth ½ cup of rice, uncooked 2 lemons, juiced 2 eggs 2 cups of chicken breast, cooked and shredded Dill to garnish Method: Add broth to a large stock pot and bring to a boil. Reduce heat to low and add the rice. Simmer for about 20 minutes. Remove from heat. Mix the eggs and lemon juice in a separate … Continue reading Avgolemono Soup
Ingredients: 1 medium cauliflower head — cut into florets 1 tablespoon vegetable or extra virgin olive oil 2 cups white onions — chopped 3 cloves garlic — minced 1 teaspoon cumin powder ¼ teaspoon ground coriander 4 teaspoons curry powder Salt and black pepper to taste 2 cups diced tomatoes with the juice from the can 2 cups green peas or chickpeas 1¾ cups coconut … Continue reading One Pot Cauliflower Curry
Ingredients: 4 chicken thighs Juice of 1 fresh lemon 3 tablespoons olive oil, divided 1 tablespoon red wine vinegar 4 large garlic cloves, crushed 3 teaspoons dried basil 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons salt, plus extra 8 baby potatoes, halved 1 red onion, cut into wedges 1 red bell pepper, deseeded and cut into wedges 1 large courgette, sliced 4 … Continue reading One Pan Garlic Lemon Chicken & Potato
Ingredients: 55ml Whisky 15ml Port 1 bar spoon maple syrup 3 dashes Angostura bitters Orange peel Method: Place orange peel, syrup, and bitters into a glass. With a muddler, gently press the orange peel to release oils. Add whisky, port, and a large cube of ice. Stir to dilute. Continue reading Port Old Fashioned
Ingredients: 6 hard-cooked eggs 1/4 cup diced Avocado (about 1/2 of an avocado) 1/2 tsp. salt 1/4 tsp. dry mustard 1/2 tsp. pepper 1 tsp. light mayonnaise black olives Method: Hard boil your eggs and rinse with cool water. When cooled, peel off shells and cut each egg in half. Put each egg yolk half in a food processor. Mix in avocado, salt, mustard, pepper … Continue reading Halloween Spider Eggs
Ingredients: 225g butter, softened, plus extra for greasing 450g Bramley apples Finely grated zest and juice of 1 lemon 225g caster sugar 3 large eggs 225g self-raising flour 2 tsp baking powder 25g ground almonds 1 tbsp demerara sugar Icing sugar for dredging Method: Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and … Continue reading Dorset Apple Cake
Start: 6 pheasant legs (bone-in) and the ribs and breast bones left over from filleting 3 breasts. Fill a 5-quart stock pot almost full of water and throw the legs and breast bones in. Boil for 2 hours. Take bones/meat out, and pull meat off bones (pick it off into small pieces like shredded beef). Remove tendons in legs (kind of like fish bones). Let … Continue reading Pheasant Leg Soup
Ingredients: 1.5 oz of whisky 1/2 oz of sweet vermouth 1/2 oz of dry vermouth Instructions: In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. Get pissed singing God Save the Queen. Continue reading The Balmoral
Ingredients: 350g Sea bass 225ml Milk 125g Puff Pastry (shop bought ready to roll) 40g Onion (finely diced) 30g Butter 30g Plain Flour (plus an extra dusting of flour for rolling pastry) 1x tsp Chopped Fresh Parsley 0.5x tsp Mustard 10ml Splash of Double Cream 15ml Beaten Egg Pinch of Salt and Pepper Instructions: Place the fish in a shallow baking dish and preheat the … Continue reading Sea Bass Pie
Ingredients: Large bunch of fresh mint leaves 1 onion cut into chunks 1 tsp salt 1 green chilli (add more for more heat) 1 or 2 lemons Instructions: Slice the lemon in half and slice off the rind, remove any pips and chop the flesh into quarters. Remove the leaves from the mint, discarding the stalks and remove the chilli stems too. Place the mint, … Continue reading Mint Chutney
Ingredients: 2 x 200g sponge flan cases (25cm) 6 tbsp strawberry jam or conserve 400g strawberries (look for ones that are a similar size), halved 600ml double cream 2 tbsp icing sugar, plus 150g 5 tbsp elderflower cordial 5-6 raspberries or some pink food colouring gel small handful pistachios (optional), slivered or roughly chopped (see tip) strawberry coulis or cream, to serve Instructions: Remove the … Continue reading Strawberry & Elderflower Gateau
Ingredients: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla 1 loaf pound cake cut into cubes 2 cups chopped strawberries Method: In a medium bowl or the bowl of a stand mixer, beat (on medium-low speed) the heavy cream until light and fluffy. Add the sugar and vanilla then beat until soft peaks form. To assemble the trifle, divide the cream mixture, pound … Continue reading Strawberry Shortcake Trifle
Ingredients 175ml (6 fl oz) water 1/4 teaspoon quick yeast 225g (8 oz) bread flour 225ml (8 fl oz) water 1/2 teaspoon quick yeast 275g (10 oz) bread flour 5 tablespoons wholemeal flour 1/4 teaspoon salt Method The day before making bread, place 175ml water, 1/4 teaspoon yeast and 225g bread flour into pan of a bread machine. Select dough cycle and let knead … Continue reading Rustic Loaf
Ingredients: 60ml light rum 30ml freshly squeezed lime juice 15ml simple syrup 1 cup ice 3- 5 fresh strawberries (reserve one for garnish) Method: Muddle the strawberries in a cocktail shaker until crushed and most of the juice has been released. Pour in the light rum, fresh lime juice, simple syrup, and fill the shaker with ice. Shake vigorously for approx. 25 seconds. Fine strain … Continue reading Strawberry Daiquiri
Ingredients: 60ml blended Scotch whisky 25ml fresh lemon juice 25ml honey syrup 3 slices fresh ginger 10ml single malt Scotch Sugared ginger to garnish (optional) Method: Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the blended Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake vigorously … Continue reading The Penicillin
Ingredients: 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 3 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes Method: Using a pestle and mortar or food processor, blend together the mint, … Continue reading Mediterranean-Style Lamb Chops
Ingredients: Lamb 4 lamb fillets, sliced into 1cm slices 2 tbsp of soy sauce 1 tsp ground cumin 1 garlic clove, finely crushed 40g of golden syrup 1/4 bunch of rosemary, finely chopped 1 tbsp of vegetable oil Couscous 200g of couscous (plus 200ml boiling water) 40g of pine nuts, toasted 40g of raisins 1 tbsp of parsley, chopped Salt To serve 200g of Greek … Continue reading Anatolian Lamb, Couscous & Flatbread
Ingredients: 150ml whole milk ¼ onion 4 black peppercorns 1 bay leaf 20g unsalted butter, plus a knob extra 20g plain flour Olive oil for frying 4 thin slices sourdough bread 160g gruyère, comté or a mix, grated 4 slices thick-cut ham 2 large free-range eggs Method: Gently heat the milk, onion, peppercorns and bay leaf in a pan. When the milk starts to simmer, … Continue reading Croque Madame
