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  • Bacon Wrapped Turkey Surprise

    Bacon Wrapped Turkey Surprise

    Bacon Wrapped Turkey Surprise   Serves 6 -8     18 – 24 streaky bacon slices 1.5 kg turkey breast escallops lemon and sage stuffing (see recipe) lemon and kumkat Sausagemeat stuffing (see recipe) Salt and pepper   Prepare the 2 stuffings separately and set side until required..   Preheat the oven to 180C/350F/Gas Mark 4.   Line the Bundt tin with the streaky bacon overlapping and overhanging, then line with the turkey breast. Add a layer of each stuffing […]

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  • Roasted Potatoes with Mature Cheddar Cheese

    Roasted Potatoes with Mature Cheddar Cheese

      Β  This is a lovely twist to traditional roast potatoes, sure to make a regular appearance on the table.   Serves 4 – 6     1kg Rooster Potatoes 100g Mature Cheddar Cheese (e.g Hegartys or similar), grated 2 tbsp Duck Fat Salt & Pepper     Preheat the oven to 180C/350F/Gas Mark 4.   Peel the potatoes and cut into large chunks. Place in a pan of lightly salted cold water and cook over a medium heat for […]

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  • Smoked Salmon Cheese Cake

    Smoked Salmon Cheese Cake

    Sundried tomatoes can be added to the cheese mixture! This will keep for up to 2 days in the refrigerator. Serves 4   40g panko – dry breadcrumbs 100g butter, melted 60g (20g + 40g) ground almonds 150g ricotta 80g soft goat cheese 2 eggs, separated 150g smoked salmon, chopped 2 tbsp chives, chopped 1 lemon, zest and juice Salt & Pepper   Beetroot relish to serve   Preheat the oven to 150C/300F/Gas Mark 2.     In a bowl, […]

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  • Fresh Tomato Sauce

    Fresh Tomato Sauce

    Best made at the end of the summer, when tomatoes are full of flavour, this is a very versatile sauce. Keep it thin for coating pasta, or reduce it for enriching soups and stews.   Makes 750ml–1.5 litres (3–6 cups), depending on thickness required   3kg (7lb) very ripe plump tomatoes, cored and a cross scored on the bottom 65ml (4 tbsp plus 1 tsp) red wine vinegar, or to taste 2 tsp salt 2 tsp brown sugar (optional)   […]

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  • Simple Coleslaw

    Simple Coleslaw

    Cabbage is a great source of vitamins, minerals and fibre, especially when eaten raw. It’s really tasty and satisfying in this simple recipe.   Serves 6 1⁄2 head of green cabbage, shredded 2 carrots, grated 1 onion or 2 shallots, thinly sliced 250g (11⁄4 cups) Mayonnaise 1 tbsp lemon juice 1 tbsp English mustard paste Salt and black pepper   1 Place the cabbage, carrots and onion in a large bowl and toss together. 2 Combine the mayonnaise, lemon juice […]

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  • Sticky Toffee Puddings

    Sticky Toffee Puddings

    Makes 12–16 individual puddings   A cross between a dessert and a cake, this is that is cooked for longer to make it darker and more intense. If you’d prefer it lighter, cook the caramel until it is pale and golden in colour.   200g (1 3⁄4 sticks) butter, plus extra for greasing 300g (2 cups) stoned (pitted) dates 300ml (11⁄4 cups) water 10g (2 tsp) bicarbonate of (baking) soda 400g (2 cups) caster (superfine) sugar 4 eggs 350g (23⁄4 […]

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  • Chicken Risotto

    Chicken Risotto

    All too often, risotto is gluey and tasteless, but there’s no need for that to happen if you follow this recipe. using good-quality chicken stock is a must. Serves 4   1.2 litres (5 cups) White Chicken Stock 4 tbsp olive oil 65g (5 tbsp) butter 2 shallots, finely chopped 2 sprigs of thyme 450g (21⁄3 cups) Carnaroli rice or other Aroborio or risotto rice 120ml (1⁄2 cup) dry white wine 400g (14oz) chicken thighs, cut into 1cm (1⁄2 inch) […]

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  • Fish Goujons with Chunky Chips

    Fish Goujons with Chunky Chips

    Nothing beats the crunch of deep-fried battered fish strips. The crispy batter is a great contrast to the soft, flaky fish. Serves 4   4 large potatoes, Maris Piper, russets or Golden Wonder Sunflower oil, for deep-frying Plain (all-purpose) flour, for dusting 4 cod fillets, about 150g (5oz) each, sliced into goujons (finger-width strips) 4 wedges of lemon   For the batter 200g (1 2⁄3 cups) plain flour 75g (2⁄3 cup) cornflour (cornstarch) 250ml (1 cup) lager, freshly opened 100ml […]

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  • Chicken Ballotines with Smoked Cheese Gnocchi in Herb Butter

    Chicken Ballotines with Smoked Cheese Gnocchi in Herb Butter

    A ballotine is a poached parcel or package of meat, usually made with chicken or duck stuffed with a juicy filling, then fried to crisp it up. the gnocchi make an elegant accompaniment to the ballotine, and are also a delicious vegetarian option on their own.   Serves 4   2 boneless chicken breasts, diced 100g (1⁄2 cup) ricotta or cream cheese 1 egg white 5 garlic cloves, lightly crushed 2 tbsp chopped chives Salt and black pepper 4 large […]

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  • Seafood Gratin with Parmesan and Herb Crumble

    Seafood Gratin with Parmesan and Herb Crumble

    I use Parmesan cheese in this crumble because i love the flavour it adds to the dish. for a change of pace, try using a mixture of smoked and white fish.   300ml (11⁄4 cups) milk 1 onion, studded with 2 cloves 8 peppercorns 1 bay leaf 25g (2 tbsp) butter 1 onion, thinly sliced 50g (1⁄2 cup) button mushrooms Salt and black pepper 25g (3 tbsp) plain (all-purpose) flour 550g (11⁄4lb) cod fillet, cut into thin strips 100g (4oz) […]

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