Recent Recipes

  • 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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  • Berries Sabayon

    Berries Sabayon

    A sabayon is a dessert made with egg yolks, sugar and wine beaten together over heat until thick and foamy. It is best served hot or warm.   1 vanilla pod or bean 150ml (2⁄3 cup) sweet wine or fortified wine (e.g. Sauternes, port or even champagne) 75g (1⁄3 cup) caster (superfine) sugar 3 egg yolks 250g (11⁄4 cups) strawberries, quartered 200g (11⁄2 cups) blueberries   Split the vanilla pod in half lengthways, then scrape the seeds into a large […]

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  • Gluten-free Bread

    Gluten-free Bread

    Makes two 425g (15oz) loaves   Butter, for greasing 450g (31⁄2 cups) good-quality gluten- free flour 2 tsp salt 1 tsp xanthan gum 1 tsp citric acid 20g (2 tbsp plus 3⁄4 tsp) easy-blend dried (active dry) yeast 300–350ml (11⁄4–11⁄2 cups) water     1 Β Grease two 450g (81⁄2 x 41⁄2 x 21⁄2 inch) loaf tins. 2 Β Sift the flour into a large bowl. (Sifting is essential so that the flour doesn’t clump together.) Stir in the salt, xanthan gum, […]

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  • Coq au Vin

    Coq au Vin

    this is a classic French dish, usually made with a cockerel. If you can find one, let it cook for 20–30 minutes longer than specified below because the meat is slightly tougher than ordinary chicken. I like to use a whole bird that I joint myself, but drumsticks and thighs can be used if preferred.   Serves 4   50g (4 tbsp) butter 2 tbsp olive oil 1 chicken, divided into 12 pieces Salt and black pepper 100g (4oz) streaky […]

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  • White Soda Bread with Sultanas

    White Soda Bread with Sultanas

    Makes a 900g (2lb) loaf This is a really nice recipe for traditional white soda bread. It stays fresh for 3–4 days   450g (32⁄3 cups) plain (all-purpose) flour, plus extra for dusting 1 rounded tsp bicarbonate of (baking) soda 1 tsp salt 75g (1⁄2 cup) sultanas (golden raisins) 350ml (11⁄2 cups) buttermilk 2 tbsp milk, for brushing     1 Preheat the oven to 160Β°C/325Β°F/gas mark 3. Dust a baking sheet with flour. 2 Sift the flour and bicarbonate […]

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