Cooking with Paula McIntyre: Recent Episodes

BBC Radio Ulster

Resident chef Paula McIntyre brings you a weekly recipe in a handy digestible ten minute download. From BBC Radio Ulster.

Braised local beans with parma ham and spaghetti

1 stick celery, finely chopped 1 onion, finely chopped 2 cloves garlic, minced 25g butter 4 slices parma ham, shredded 1 tablespoon tomato puree 250g mixed beans ( runner beans and green beans) topped tail and cut into 2cm pieces 250g local tomatoes cut the same size or whole if cherry tomatoes250ml stock 300g dried spaghetti 75g hard cheese like parmesan/ Cais na Tire/ pecorino Handful fresh basil, parsley or lovage, chopped 1 tablespoon of good olive oil

Cook the onion, garlic and celery in the butter in a pan over low heat – keep a lid on and give it a stir occasionally, for 15 minutes or until soft. Add the ham and cook for a couple of minutes. Mix in the tomato puree and add the beans, tomatoes and stock. Place the lid on and simmer for 10 minutes. Cook the spaghetti for 10 minutes and then drain and add to the braised beans. Mix in the cheese and herbs. Check seasoning and serve in bowls with a drizzle of the good oil.

Recipe

Florentines50g butter50g soft brown sugar50g golden syrup50g plain flour100g chopped mixed nuts ( pistachio, hazelnuts, almonds)75g mixed dried fruit ( apricot, cranberry, raisins etc)Set oven to 180oc and line 2 trays with parchment paper.Melt the butter, sugar and syrup in a pan. Remove from heat and beat in the flour to a smooth paste. Mix in the buts and fruit. Take a tablespoon of the mixture and place on the baking tray and flatten slightly. Repeat with remaining mixture, leaving space in between as they spread when cooking. Bake for about 10 minutes and cool to set.

Blackcurrant icecream

150g blackcurrants 1 tablespoon Brandy or fruit liqueur1 tablespoon liquid glucoseJuice ½ lemon250g sugar4 egg yolks500ml double cream

Place the blackcurrants with the brandy, glucose, lemon juice and 50g of the sugar in a pan and simmer for 10 minutes. Blend and cool Whisk the remaining sugar with the egg yolks in a heat proof bowl over a pan of simmering water. Whisk for 2 minutes then whisk with an electric whisk for another 3 minutes or until pale. Whisk the cream to soft peaks.Fold the egg yolk mixture into the cream and then fold in the blackcurrant mixture. Place in a plastic tub and freeze until set.

Scoop the icecream and sandwich between 2 Florentines.

Recipe

Scones 225g soda bread flour½ teaspoon baking powder50g butter35g castor sugar1 egg125ml buttermilk1 teaspoon vanilla extract1 egg yolk

Sift the flour and baking powder into a bowl. Add the butter and rub until the mixture resembles fine crumbs. ( For best results chill at this stage for an hour)Add the sugar and mix well. Set oven to 190°C and lightly butter 2 baking trays.

Whisk the egg, buttermilk and vanilla together and add to the flour mixture Mix to a soft dough and place on a floured surface. Knead gently.Roll to 2cm thick and cut into desired shapes and place on baking trays.

Brush the top with egg yolk and bake for about 20 minutes or until golden, risen and the bottom sounds hollow when tapped.

Strawberry and elderflower jam 500g strawberries500g jam sugar or granulated sugar 1 tablespoon lemon juice 2 elderflower heads

If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Add the elderflower heads. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Remove the elderflowers. Spoon into sterilised jars, label and seal with wax paper and a lid.

Split the scones, add some jam and a little clotted cream.

Recipe

Southern Fried Chicken

8 boneless skinless chicken thighs150ml buttermilk1 teaspoon fresh chopped thyme1 clove garlic, crushed150g plain flourHalf a teaspoon mustard powder2 teaspoons onion powder1 teaspoon garlic powderHalf a teaspoon ground black pepper1 teaspoon sweet smoked paprkaHalf a teaspoon of saltOil for cooking

Mix the buttermilk with the minced garlic and thyme. Add the chicken and marinate in the fridge for a few hoursMix the flour with the mustard, onion, garlic powders, pepper, salt and paprika. Remove chicken from buttermilk and dredge in the flour mixture. Set oven to 180oc.Heat half a thumb nail depth of oil in a pan until a little flour added sizzles. Add 4 of the thighs and cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining chicken and cook in oven for 10 minutes or until crisp and cooked through.

Waldorf Salad

75g walnuts35g castor sugar2 tablespoons balsamic vinegar4 sticks celery, finely chopped plus leaves2 red apples, quartered, cored and chopped75g smoked cheddar cut into half cm dice2 tablespoons mayonnaise150ml sour cream

Heat the sugar in a small pan until it turns amber. Add the balsamic and 25ml water. Cook to a liquid and toss in the walnuts and place on parchment paper to cool. Chop the walnuts and mix into the other ingredients.

Recipe

4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger)Oil for brushing Seasalt for seasoning

Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest. Elderflower Yoghurt

200ml Greek Style yoghurt 1 teaspoon black onion seeds 1 teaspoon hot honey 1 dessertspoon elderflowers chopped ½ teaspoon seasalt

Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well.

Beetroot Salad 2 medium beetroots, peeled and coarsely grated 1 red onion, finely sliced 1 tablespoon oil1 tablespoon white wine vinegar Salt and pepper to taste

Fry the onion in the oil until soft and mix into the beetroot with the vinegar and season well. Allow to marinate for an hour, tossing occasionally, before serving.

Serve the mackerel on some beetroot salad with a dollop of the yoghurt on the side. Garnish with some elderflowers and parsley/lovage

Recipe

Salsa verde Handful basilHandful parsleyHandful mint leaves2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oilSalt and pepper to taste

Blend together

500g lamb leg steaksOil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese

Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter. Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.

Recipe

Salsa verde:

Handful basilHandful parsleyHandful mint leaves2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oilSalt and pepper to taste

Blend together

500g lamb leg steaksOil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese

Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter. Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.

Recipe

Custard Cream 225 ml milk2 egg yolks75 g caster sugar10 g plain flour, sieved10g cornflour 250ml double creamSimmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill.Whip the cream to stiff peaks and fold in the custard.

Poached rhubarb 4 thin sticks rhubarb, cut into 2cm pieces 75g castor sugar 150ml water

Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn’t over cook. Cool.

Pastry Crisp

1 pack ready rolled puff pastry Icing sugar for dusting

Line a baking tray with parchment paper and set oven to 180oc.Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden.Divide into 8 rectangles with a serrated knife.

To assemble

250ml double cream whipped Fold the custard into the cream.Spoon a quarter onto 4 of the pastry crisps.Top with rhubarbTop with another crisp and dust with icing sugar

Recipe

Peanut butter cake 100g soft butter 50g smooth peanut butter 100g soft brown sugar 2 eggs 75ml natural yoghurt 100g self raising flour

Line a 25 x 20 cm tin with parchment paper and set oven to 180oc.Mix the butter, peanut butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time and whisk well. Whisk in the yoghurt and flour to a smooth batter and spoon into the tin. Bake for about 20 minutes or until an inserted skewer. Allow to cool. Turn out onto a tray and remove parchment.

Vanilla Cream 350ml double cream 1 teaspoon vanilla paste 20g icing sugar

Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake.

Flamed strawberries

400g strawberries, hulled and cut in half 1 tablespoon icing sugar

Place the strawberries cut side up on a metal tray and dust over the icing sugar. Flame with a blow torch until sugar has melted, Cool and place on cake.

Recipe

Sobrasada buttered tomatoes 75g sobrassada 25g butter 1 red onion finely chopped 200g halved cherry tomatoes Handful parsley chopped 2 tablespoons sherry vinegar Salt and pepper to taste

Heat the sobrasada in a pan until it melts and add the butter and onions. Cook until the onions are soft and add the tomatoes. Cook for a minute then add the parsley and vinegar. Check seasoning. Grilled corn 2 ears cornOil for brushing

Boil the corn in salted water for 2 minutes then drain and pat dry. Brush with oil and cook on the grill to scorch all over. Remove the niblets and season with salt.

Grilled monkfish

500g monkfish tail 1 tablespoon oilSeasalt

Trim any skin from the monkfish. Rub the oil over the monkfish and season with salt. Place on grill and cook for a couple of minutes each side – depending on thickness. Monkfish should feel firm but with a little give. Allow to rest and sliceServe on the tomatoes with the corn mixed in.

Jerk spiced pork with grilled pineapple salsa

750g pork belly slices 2 cloves garlic1 onion, chopped 25g root ginger, chopped 1 green chilli1 teaspoon all spice1 teaspoon cinnamon½ teaspoon ground cloves½ teaspoon nutmeg½ teaspoon black pepper1 bay leaf shredded 2 teaspoons thyme leaves65g dark brown sugarZest and juice 1 lime

Blend the garlic, onion, ginger, chilli, allspice, cinnamon, cloves, nutmeg, black pepper, bay and thyme to a smooth paste. Mix in the sugar and lime and then rub in all over the pork. Marinate for a few hours. Rub off the marinade and place the pork on a grill. Heat the marinade up in a pan and when the pork is cooked add to the marinade.

Grilled pineapple salsa 1 pineapple1 red onion 1 teaspoon finely chopped red chilli 2 limes 25ml olive oil 1 teaspoon sugar

Peel the pineapple and cut in quarters through the root. Remove stalk from middle and cut each quarter in half. Place on a hot grill to mark and then chop into 1cm dice. Finely chop the chilli and add with the lime zest. Cut the limes in half and grill until black then squeeze into the mix. Add the oil, sugar, and season with salt.

Recipe

Meringues 3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour

Set the oven to 120oc and line a baking tray with parchment paper.

Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour.Spoon into a piping bag preferably with a star nozzle. Pipe onto the baking tray.Cook in the oven for about an hour or until firm to touch and allow the meringues to cool in the oven when you turn it off.

500ml double cream 500g strawberriesHalf of the meringues above

Lightly oil a loaf tin and line with cling film. Remove the green from the strawberries and set 8 aside. Finely chop the rest.Whip the cream. Crush the meringues with your hand coarsely and add to the cream with the chopped strawberries. Spoon the mixture into the tin, cover with cling and freeze for a few hours. Remove from freezer half an hour before you want to serve. Remove from tin and take off cling. Half the remaining strawberries and top the parfait with them and some of the remaining meringues. Slice and serve.

Recipe:

3 egg yolks 160g castor sugar 190g soft butter 250g plain flour 1 heaped teaspoon baking powder

Beat the butter with half the sugar until pale and fluffy.Whisk the egg yolks and remaining sugar for a minute. Mix the egg yolk mixture, flour and baking powder into the butter mixture to a smooth dough.Line 2 x 8 inch cake tins with parchment paper or 6 individual tins or ring moulds.Divide the dough in 2 and roll each one into a ball. Place on parchment paper and place another sheet on top. Roll out to a circle to line the bottom of the tin and press up the side a bit. Repeat with other tin and then chill for an hour.Set oven to 170oc and cook the sables from the fridge, for about 20 minutes or until golden. Cool.

Poached Rhubarb

8 stalks rhubarb, cut into 2cm pieces 1 litre local apple juice 500ml water 50g castor sugar 50g honey 2 tablespoons grenadine

Place the water, honey and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. More than you’ll need for the recipe but will keep in the fridge for a few months.

Honey cream

250ml double cream whipped 1 tablespoon honey Bee pollen

Mix the honey into the cream.Spoon some rhubarb onto the shortcake. Pipe on the cream and sprinkle over the bee pollen.

Grilled picanha steak, hash browns, café de Paris butter

4 x 175g picanha steaks Salt Remove steaks from fridge half an hour before cooking and season with seasalt.If cooking in a pan – place steaks fat side up over medium heat and cook until fat is rendered and golden. Flip and cook to your liking. Allow to rest. Keep the fat for the hash browns.

Café de Paris butter 250g soft butter 1 teaspoon smoked paprika 1 tablespoon oil 1 shallot,finely chopped 2 cloves garlic, minced 1 teaspoon curry powder2 anchovies, chopped 1 teaspoon capers 1 tablespoon ketchup1 teaspoon English mustard35ml Brandy1 tablespoon Worcestershire sauce Handful parsley

Cook the shallot and garlic in the oil until soft and golden. Cool and then blend with the butter and other ingredients to a smooth paste. Wrap in a sausage shape in cling and chill. Slice and serve on the steak. Any excess can be frozen. Hash browns 4 medium rooster potatoes1 heaped tablespoon plain flour1 eggGood pinch saltOil for cooking

Boil the potatoes for 10 minutes then drain and cool.Coarsely grate and mix in the flour, egg and salt.Add a little oil to the beef fat. Press the mixture into moulds and then cook for 2-3 minutes each side until golden.

Wild garlic mole 1 tablespoon oil 1 shallot, finely chopped 1 clove garlic, minced Handful wild garlic leaves, shreddedHandful coriander chopped 75g purple sprouting broccoli2 green chillis, deseeded and chopped 2 tablespoons pumpkin seeds Zest and juice 1 lime 50ml olive oil

Shred the broccoli and cook in boiling salted water for a minute. Drain and cool. Cook the onion and garlic in the oil until soft and add the chillis. Cook for a minute. Place the mixture in a jug and blend with the wild garlic, coriander, broccoli, pumpkin seeds, lime juice and zest and oil. Check seasoning.

Tostadas 6 soft flour tortillasOil for cooking

Cut 3 rounds out of each tortilla.Fry in oil until crisp and set aside.

Grilled asparagus 8 asparagus stems Oil for brushing 75g feta cheese crumbled

Bring a pan of water to the boil and season with salt. Trim the tough bottom of the asparagus and add to the water. Cook for about 3 minutes – check if a knife goes in. Drain, brush with oil and cook on a grill pan to mark. Cut the stems into 4 slicesSpoon some mole onto the tostadas and top with asparagus and crumble of feta.

Teasmoked brined chicken

8 boneless chicken thighs 500ml water 1 teaspoon mustard seeds 2 cloves garlic, smashed Few sprigs rosemary or thyme 20g seasalt 50g brown sugar 1 tablespoon cider vinegar

Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry

50g longgrain rice 25g Demerara sugar 1 dessertspoon tealeaves

Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken. Cover tightly with foil and cook on a high heat for 5 minutes then turn heat off and allow to rest for a few minutes.

Peri Peri sauce

Roast garlic 1 bulb garlic broken into cloves Oil to cover

Place in a ramekin, cover with oil, cover with foil and bake in a 180oc oven until soft. Cool and peel the garlic and place back in oil4 red chillis 50ml extra virgin olive oil50ml red wine vinegar 4 cloves roast garlic 1 teaspoon smoked paprika ¼ bay leaf, shredded Salt to taste

Brush the chilis with oil and place in 180oc oven for 10 minutes. Cool for 5 minutes then peel and remove seeds ( keep them in if you want it hot). Blend with the garlic, oil, vinegar, paprika and bay.

1 tablespoon maple syrup

Place the chicken, skin side up, on a baking tray. Mix the maple with 2 tablespoons of the peri peri and brush all over the chicken. Cook for about 12 minutes or until cooked through. Remaining peri peri will keep in the fridge for a couple of weeks.

Cucumber salad 1 little gem Handful mixed leaves ½ cucumber 25ml balsamic vinegar 75ml oil Salt and pepper

Peel and slice the cucumber. Break the gem into leaves.Drizzle the vinegar and oil all around a bowl and season with salt and pepper. Add the leaves and cucumber, toss around and serve.

Recipe

Lemon shortcake 200g soft butter150g castor sugar2 egg yolks150g plain flour1 teaspoon baking powder50g ground almondsZest of 2 lemons 4 tablespoons lemon curd

Beat the sugar and butter until pale and fluffy.Beat in the egg yolks, flour, baking powder, almonds and lemon zest ( keep the lemon juice for the syllabub)Wrap in cling and chill for an hour.

Set oven to 180oc.Line a baking tin with parchment paper.Coarsely grate half the mixture into the tin and press around evenly.Spread over the curd.Top with the remaining grated mixture and bake for 30 minutes or until golden and firm. Cool in the tin for about 20 minutes before cutting into squares.

Lemon Syllabub Juice of 2 lemons 50g castor sugar 1 teaspoon vanilla paste or extract 250ml double cream 100ml yoghurt

Simmer the lemon juice with the sugar until the sugar dissolves. Cool. Whip the cream and fold in the lemon mixture. Fold in the yoghurt and vanilla.Spoon or pipe into glasses and serve with the biscuits. A few raspberries could be added on top.

Recipe

Grilled leg of lamb with wild garlic and almond pesto

4 x 175g lamb leg steaks 1teaspoon fennel seeds ¼ teaspoon dried oregano 1 teaspoon castor sugar 1 teaspoon seasalt 1 tablespoon oil

Grind the fennel seeds as finely as possible and mix in with the oregano, sugar and oil. Rub all over the lamb and refrigerate for a couple of hours. Remove from fridge half an hour before cooking. Wild garlic and almond pesto 35g wild garlic leaves, washed in cold water, patted dry in kitchen paper and shredded 35g flaked toasted almonds 75ml olive oilZest 1 lemon ( keep the juice for the skordalia)Salt and pepper to taste

Blend well and check seasoning.

Carrot Skordalia 4 medium carrots – preferably local, scrubbed and cut in half lengthwise1 tablespoon oil½ teaspoon seasalt Juice 1 lemon 50ml good olive oil

Take a sheet of parchment paper and place carrots on top. Drizzle over the tablespoon of oil and scatter over the salt. Gather into a parcel and bake in a 180oc oven until tender – about 40 minutes. Chop the carrots and blend with the lemon juice and oil and any cooking juices. Add a little water to loosen up if required. Check seasoning.

To Cook Lamb

Heat a large grill pan until smoking hot and add the lamb. Cook for 3 minutes then flip over and cook for a couple of minutes on the other side. Spoon some of the pesto over the top of each steak and allow to rest. Serve with the skordalia.

Recipe

Biscuit base 200g chocolate oaty biscuits, crushed 65g melted butter

Mix together and press into a pie tin up the sides a bit and chill.

100g chopped dates 50ml PX sherry

Mix, cover and leave overnight.

150g chopped dark chocolate 150g chopped milk chocolate 150ml double cream 25ml banoffee toffee25g butter

Place the chocolates in a heat proof bowl. Heat the cream, butter and toffee in a pan until bubbling, pour over the chocolate and stir until melted. Add the dates and mix well. Pour into the biscuit base and smooth off. Chill for a few hours to set but take out of fridge at least an hour before serving.250ml double cream whipped 25g dark chocolate

Pipe the cream over the top and finely grate the chocolate all over.

Recipe

Coconut Rice Pudding

100g pudding rice 450ml coconut milk – 1 tin150ml whipping cream 25g honey 25g castor sugar 1 teaspoon vanilla extract

Rinse the rice pudding for a minute in a sieve under cold running water. Place the pudding rice in a pan with the coconut milk, cream, honey, sugar and vanilla and gently simmer for about half an hour or until rice is cooked through.

Poached and caramelized pineapple 1 pineapple350ml pineapple juice 25g brown sugar

Peel the pineapple and remove the “eyes”. Quarter, remove the core and cut the pineapple into 3cm slices. Place in the pineapple juice and gently simmer until the pineapple is just done. Remove pineapple and add the sugar to the liquid. Boil until thick and syrupy and return the pineapple to the liquid and mix well.

Candied puffed rice

50g castor sugar 2 teaspoons water 30g rice crispies 10g desiccated coconut

Heat the sugar and water over high heat in a pan until the sugar turns to a golden caramel liquid – don’t stir. Remove from heat and mix in the crispies and coconut. Turn onto a sheet of parchment and cool.

Spoon the rice pudding into bowls, top with some pineapple ( any leftover will keep in the fridge for a week) and scatter over some of the candied puffed rice.

Recipe

Lemon Crunch Pie with blueberries

Base 200g oaty or digestive biscuits75g butter

Crush the biscuits to a fine crumb either in a food processor or place in a bag and bash with a rolling pin. Melt the butter and mix with the crumbs. Line a 20cm springform cake tin or 6 individual tins, with parchment paper. Press the biscuit mixture into the tin and press down. Chill in the fridge.

Filling Zest and juice 2 lemons 150ml condensed milk 300 ml double cream, whipped

Fold the condensed milk, lime zest and juice into the cream. Spoon onto the base and allow to chill in the fridge for a few hours.

Blueberry compote250g frozen blueberries 35g honey

Mix in a pan and cook for 5 minutes. Cool.

250ml whipped cream ( optional)

Remove the tin from the pudding and spoon the blueberries on top.Pipe the cream on top and serve.

Shepherd Pie Jackets with fennel and feta salad Shepherd Pie Jackets 4 large baker potatoes, scrubbed 250g lamb mince1 tablespoon oil1 onion, finely chopped 2 cloves garlic1 stick celery, finely chopped 1 small tin chopped tomatoes 1 tablespoon tomato puree250ml beef stock1 tablespoon Worcestershire sauce 50ml milk125g finely grated cheddar

Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through.Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning. Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese. Bake in a 180oc oven for about 20 minutes or until golden and bubbling.

Fennel and feta salad 1 tablespoon white balsamic vinegar ½ teaspoon Dijon mustard 75ml olive oil1 teaspoon honey Salt and pepper to taste1 bulb fennel1 little gem lettuce 75g crumbled feta

Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.

Pastry 225g plain flour 100g chopped cold butter Pinch salt 1 egg Rub the flour and butter until the mixture resembles fine crumbs. Mix in the salt. Mix in the egg to dough, wrap in cling and chill.

Filling 4 boneless, skinless chicken thighs Oil for brushing25g butter 1 large leek, split, washed and chopped 25g plain flour 150ml chicken stock1 tablespoon cream1 teaspoon Dijon mustard

Brush the chicken with oil and cook on a hot grill pan for about 4 minutes each side or until cooked through. Allow to rest. Heat the butter in a pan and add the leeks. Cook until wilted down and mix in the flour well. Add the stock and mix to a stiff smooth sauce. Add the cream and mustard and check seasoning. Add any resting juices from the chicken and then cool and chill. Chop the chicken and mix into the sauce.

To assemble

1 egg yolk. Divide the pastry in half and roll to fit a buttered pie dish. Trim off the edges and keep in cling.Line with foil and fill with baking beans. Chill for an hour then bake in a 180oc oven for 12 minutes. Remove beans and foil and bake for another 5 minutes. Fill with the chicken mixture. Roll out the remaining pastry and cover the chicken mixture. Crimp the edges and brush with egg yolk. Roll out the ends of pastry and make leaves. Place on pie and cover with more egg yolk. Bake in a 180oc oven for 30 minutes.

Broccoli with pickled shallot2 shallots, peeled and finely sliced 25ml white wine or cider vinegar 25ml water 1 teaspoon sugar ¼ teaspoon turmeric 1 teaspoon mustard seeds Salt to taste 350g tenderstem broccoli1 tablespoon oil

Place the vinegar, water, sugar, turmeric and mustard seeds in a pan and simmer until the sugar has dissolved. Check seasoning and pour over the shallots. Leave for an hour to pickle. Blanch the broccoli in salted boiling water for a minute and then drain, place on kitchen paper and top with kitchen paper. Heat the oil in a frying pan until smoking add the broccoli. Cook for a couple of minutes then add the shallots ( not the liquid) and warm through.

Buttermilk breadrolls 450g bread flour7g dried yeast 190ml buttermilk 60ml local rapeseed oil1 heaped tablespoon castor sugar1/4 teaspoon baking powderEgg yolk for brushing Stir yeast and 35ml of lukewarm water in a large bowl and leave for 10 minutes. Warm the buttermilk to blood temperature gently and add to the yeast mixture with the oil and sugar. Mix in the flour and baking powder to a soft dough and transfer to a floured surface. Knead for 10 minutes and place in a clean bowl rubbed with oil.

Cover with cling or a damp tea towel and leave at room temperature for an hour. Knock back and divide dough into 4 equal pieces. Roll into balls and place on baking trays lined with baking paper - don’t have them too close together as they’ll rise. Leave for 30 minutes. Set oven to 200°c. Brush rolls with egg yolk and then bake for about 20 minutes or until the bottom sounds hollow when tapped. Cook on a wire rack.

500g rump steak 1 tablespoon oil for rubbingSeasalt Freshly ground black pepper150g mayonnaise 2 teaspoons wholegrain mustard 1 tablespoon finely chopped gherkin200g raclette slices or thin slices of cheddar

Rub the oil all over the rump and season with salt. Heat a pan until smoking and seal on both sides for two minutes. Lower the heat and cook to desired temperature. Season with pepper and rest for 5 minutes and slice thinly.Mix the mayonnaise with the mustard and gherkinsSplit the rolls and spread the mayo on to the surface.Arrange the beef over the top and then cheese. Bake in a 180oc oven until cheese has melted – about 10 minutes. Serve hot.

Caramel pecan pancakes

3 large eggs

1 dessertspoon golden syrup

200ml buttermilk

300g plain flour

1 teaspoon baking soda

50ml bannoffee toffee

75g chopped pecans

Oil for cooking

Whisk the eggs, syrup and buttermilk in a bowl.

Sift in the flour and baking soda. Whisk to a thick batter.

Allow to rest for 10 minutes. Wipe a medium hot pan with oil and add a tablespoon of batter – don’t over crowd the pan. Drizzle some of the bannoffee toffee and add a sprinkle of pecan nuts on the surface. Spread over some more pancake batter to enclose the nuts and sauce. When bubbles appear, flip over and cook on the other side for a couple of minutes to cook through. Repeat with the remaining batter.

Rum candied bananas

50g butter

50g soft brown sugar

50ml rum

Pinch cinnamon

4 bananas, peeled and chopped

Heat the butter and sugar in a large pan and spread to fill the surface. Add the rum and toss for a minute. Flame carefully with the rum, add the cinnamon and serve with the pancakes.

Rhubarb compote100g castor sugar250g rhubarb, chopped into 1cm piecesZest and juice of 1 orangeSplash of gin ( optional)

Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat.Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.

Pastry 225g plain flour100g butter60g icing sugar1 egg1 egg yolk

Rub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough.Wrap in cling and chill for an hour.

Strawberry jam Lightly butter 2 tartlet tins and set oven to 180oc.Roll the pastry out until thin and cut out rounds to fit in the hole.Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins.Serve with a dollop of the cream. Coconut custard cream 225 ml milk2 egg yolks75 g caster sugar10 g plain flour, sieved10g cornflour Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill.25g desiccated coconut 250ml double cream

Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool.Whip the cream, fold in the cold custard and coconut.

Recipe

Pickled mustard seeds 1 tablespoon yellow mustard seeds 2 tablespoons cider vinegar Place the seeds in a small bowl and cover with vinegar. Cover and allow to sit at room temperature for 2 days before using

4 x 175g boneless shoulder chops 1 tablespoon oil½ teaspoon smoked seasalt ( or regular seasalt)2 teaspoons maple syrup 1 tablespoon cider vinegar 15g butter 1 shallot, finely chopped 200ml chicken stock2 teaspoons pickled mustard seeds 1 teaspoon Dijon mustard 1 tablespoon chopped chives

Mix the oil with the salt, maple syrup and vinegar and rub all over the chops. Cover and chill overnight. Heat a large pan until smoking hot and add the chops. Cook for 2 minutes each side then lower the heat and cook through gently. Remove from pan and set aside, covered in foil. Add the butter and shallots to the pan and cook until golden. Add the stock and reduce by half. Whisk in the mustard and then add the pickled mustard seeds. Add resting juices from pork and the chives and warm through. Check the seasoning. Slice the pork and spoon over the sauce.

Cider Cabbage

1 sweetheart cabbage 1 tablespoon oilSalt and pepper 20g butter 150ml dry local cider

Cut the cabbage in quarters through the root.Heat the oil in a large pan until smoking hot. Add the cabbage wedges. Cook until golden brown on both sides and add the butter. Turn to coat in the butter. Season with salt and pepper and add the cider. Cover with a lid, lower the heat slightly and cook for about 8 minutes or until cooked through. Boil to reduce any excess liquid. Serve with the pork and some mash.

Recipe

Flapjacks 175g golden syrup 135g butter 175g porridge oats

Line an 8inch square tin with parchment paper and set oven to 180oc.Melt the syrup and butter in a pan and then mix in the oats. Press into the tin and bake for 25 minutes. Cool for a couple of minutes and cut into squares. Cool in the tin and then remove.

Honeycomb 150g castor sugar 2 tablespoons water 1 tablespoon honey 1 tablespoon liquid glucose2 teaspoons baking soda

Place the sugar, water, honey and glucose in a pan and cook to an amber liquid. Avoid stirring too much as it can cause the mixture to crystallise. Add the baking soda and mix briefly. It will foam up so be careful. Pour onto a sheet of parchment paper. Allow to cool.

Whiskey and honeycomb cream 250ml double cream 50ml whiskey 4 tablespoons honeycomb crumbled

Whip the cream to stiff peaks and fold in the whiskey and honeycomb.

250g raspberries

Top the flapjacks with the honeycomb cream and dot over 2 or 3 raspberries. Top with more crumbled honeycomb.

Recipe

500g shin of beef, bone in1 tablespoon oil35g root ginger sliced finely2 onions, peeled and chopped roughly3 cloves garlic, peeled 500ml beef stock – you can buy ready made stock or use 2 cubes2 tablespoons soy sauce 4 scallions 1 red chilli2 tablespoons crispy onions ( available in supermarkets and delis)100g basmati rice

Heat the oil in a pan or casserole until smoking hot and add the shin. Cook on both sides for a couple of minutes then add the ginger, garlic and onions. Transfer to a saucepan and cover with the stock and soy. Add some more water if necessary. Either gently simmer on the stove with a lid on or place in a 170oc oven in a casserole for about 2 hours or until fork tender. Either way check there’s enough liquid to cover the meat throughout. Boil the rice until cooked, drain and cool under cold water. Cut the scallions into 3 slices then cut them into thin strips. Split the chilli and cut into thin strips. Place in iced water.Remove shin and blend the remaining liquid to a smooth soup. Add water to spoon coating consistency. Shred the meat from the shin and add to the soup. Check the seasoning. Spoon the rice into 4 bowls and top with the hot soup. Garnish with the scallion and chilli strips and crispy onion.

Grilled bacon chop on toast with fermented red cabbage, beetroot and apple, mustard and dill, gherkin sourcream

Fermented red cabbage with beetroot and apple 500g red cabbage, roots removed and finely shredded1 large beetroot, peeled and coarsely grated 2 eating apples, coarsely grated 1 red onion, finely sliced 10g seasalt 1 teaspoon freshly ground black pepper1 teaspoon chilli paste ( chipotle works well here)1 teaspoon crushed coriander seeds

Place the red cabbage, beetroot, apples and onions in a bowl and mix in the seasalt. Mix together for 5 minutes, rubbing in the salt – use gloves! Cover with a teatowel and leave for a few hours, mixing occasionally. Mix in the chilli, pepper and coriander and press into a sterilized jar or jars and press down to ensure the mixture is covered with liquid. If not make up a brine of 10g salt to 100ml of water, simmer until salt has dissolved and pour onto the vegetables. Press down and place a lid on top but don’t tighten it. Keep at room temperature for a week, pressing down frequently. Place lid on after a week and store in the fridge.

2 bacon chops 4 slices sourdough bread 200ml sour cream 1 tablespoon finely chopped gherkin or cornichon2 tablespoons dill, chopped 2 teaspoons wholegrain mustard

Place the chops fat side down on a pan over medium heat and cook until the fat is golden. Cook on both sides for about 3 minutes each side or until cooked through and rest for 5 minutes.Mix the sourcream with the gherkins, dill and mustard. Toast the bread. Spread some of the sourcream on to the toast, top with sliced bacon and then some of the fermented cabbage. Garnish with dill and serve.

Festive date and Irish coffee crispies

125g butter 100g soft brown sugar 225g finely chopped dates1 teaspoon cinnamon½ teaspoon mixed spice 100g puffed rice

Line a baking tray with parchment paper.Place the butter and sugar in a large pan and cook until the butter has melted. Add the dates and cook until foamy and starting to caramelize. Mix in the puffed rice and spices and press into the baking tray.

Chocolate coffee layer

225ml double cream50ml whiskey 75ml espresso coffee50g soft brown sugar 250g chopped dark chocolate

Place the cream, whisky, coffee and sugar in a pan and simmer until the sugar has dissolved. Add the chocolate and stir over low heat until melted. Pour over the crispy base and chill for half an hour.

250ml double cream50ml Irish cream liqueur Cocoa to dust

Whip the cream and fold in the liqueur.Cut the crispies into small squares or rectangles and pipe on the cream. Dust with cocoa.

Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb

Sausage Pancakes 150g plain flour ½ teaspoon baking soda ½ teaspoon baking powder1 egg175ml buttermilk½ teaspoon salt Freshly ground black pepper2 shallots, finely chopped 1 tablespoon oil plus more for cooking pancakes 4 finely chopped scallions 150g cooked sausage chopped

Cook the shallots in the oil until golden and cool.Whisk the flour, baking soda and powder together. Make a well in the centre and add the egg. Whisk in the buttermilk then add the salt, shallot mixture, scallions and sausage. Heat a pan and wipe with oil. Add dessertspoons of the batter and cook until bubbles appear, flip and cook on other side.

Chestnut crumb

25g butter 50g cooked chestnuts finely chopped50g breadcrumbs 2 teaspoons chopped rosemary 2 tablespoons chopped parsley

Cranberry relish 1 red onion, finely chopped 1 tablespoon oil100ml Port 2 Granny Smith apples, peeled, cored and cut into 1/2cm dice250g cranberries 75g castor sugar

Cook the onion in the oil until soft then add the Port, sugar, cranberries and apple. Cook for about 10 minutes or until cranberries are soft. Chipotle Cream 50g mayonnaise 150ml sourcream 1 teaspoon chipotle paste Salt and pepper to tasteWhisk together.

Spoon some relish onto a pancake, followed by some sourcream and sprinkle over the crumb.

Recipe

Pastry:

150g butter 225g plain flour Pinch salt Cold water to bind

Wrap the butter in parchment and freeze for 45 minutes. Place the flour into a bowl and mix in the salt. Coarsely grate the butter into the flour then rub until the mixture is fine and sandy. Add cold water to bind to a dough, wrap in cling and chill.

Roast Celeriac:

1 medium celeriac, scrubbed under cold water 1 tablespoon oilSalt Few sprigs fresh thyme

Line a baking tray with parchment paper. Cut the wiry bottom from the celeriac and slice into 4 rounds. Place on parchment, brush with oil, season with salt and add the thyme. Cover with foil and roast in a 180oc oven for about 45 minutes or until soft.

Mushroom Duxelle:

350g mushrooms, sliced 2 tablespoons oil 1 onion, finely chopped 2 cloves garlic, minced 25g butter 75ml Port or red wine 1 tablespoon balsamic vinegar Salt and pepper to taste

Heat a large pan until smoking hot and add the oil ( or use 2 pans so as not to crowd the mushrooms) and mushrooms. Cook for a minute then dot around the butter and add the onion and garlic. Cook until onions are golden and add the balsamic and Port. Season and cook until all the liquid has evaporated. Blend to a smooth puree and cool.

8 stalks cavalo nero or outside leaves of savoy cabbage

Remove the stalks and bring bring a big pan of salted water to the boil. Add the greens and cook for a minute. Cool under cold water and pat dry with kitchen paper.

To assemble:

1 egg yolk 100g crumbled feta 100g grated cheddar

Roll the pastry out into a rectangle 40cm x 30cmPlace half the greens into the middle, leaving a 4cm border around the edges. Trim the edges and roll out and cut out stars for the top.Add half the duxelle, top with the celeriac, add the feta, cheddar, more duxelle and top with the remaining greens. Brush the edges with egg yolk and fold the edges in and roll up.Place on a lightly oiled baking tray and set oven to 180oc. Brush the top with egg yolk, place on the stars and brush with more yolk. Bake for about 30 minutes and serve.

Peppercorn Gravy

1 shallot, finely chopped 25g butter 1 teaspoon brined green peppercorns, roughly chopped 1 teaspoon freshly ground black pepper 50ml whiskey or brandy 200ml vegetable stock½ teaspoon marmite1 tablespoon balsamic vinegar

Cook the shallots in the butter until soft and golden. Add the peppercorns and cracked black pepper and the whiskey. Add the marmite, stock and balsamic and boil to a spoon coating sauce. Check seasoning.

Recipe

Biscuit base 250g gingersnap biscuits, crushed 150g melted butter

Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.

Filling 250g mascarpone cheese 400g full fat cream cheese 75g icing sugar 250ml double cream 1 teaspoon vanilla paste 35g crystallized ginger, finely chopped

Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.

Pedro Ximenez Sherry candied pears 4 pears 100g castor sugar 75ml Pedro Ximenez sherry 1 tablespoon honey or maple syryp

Quarter the pears, remove the core and cut each quarter in half.Heat a large frying pan and sprinkle the sugar over the top. Cook to an amber liquid then add 100ml of boiling water and the sherry. Boil to a thick syrup and add the pears. Cook until the pears are soft and glazed – about 5 minutes. Add the honey and cook for another minute. Cool.Spoon the pears onto the chilled cheesecake.

Recipe

4 duck breasts, trimmed350ml water 2 crushed juniper berries1 teaspoon crushed black pepper corns1 teaspoon mustard seeds Few sprigs thyme10g seasalt 15g brown sugar 50g dried fruit – cranberry, cherry and golden raisin mix1 finely chopped shallot125ml dry cider 200ml chicken stock15g butter

Soak the fruit in the sherry overnight.Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper. Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fruit and cider and cook for a minute. Add the stock and boil until spoon coating consistency. Add any duck resting juices and the duck to warm through. Whisk in the butter and check seasoning.

Hot red cabbage slaw600g red cabbage, quartered , core removed and finely sliced2 red onions, finely sliced 2 tablespoons fat from duck100ml dry cider 35ml cider vinegar1 tablespoon maple syrupSalt and pepper

Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.

Apple, Fig and Walnut Cake

1 large Bramley apple, peeled, cored and chopped 100ml vegetable oil1 teaspoon baking powder100g chopped dried figs 150g soft brown sugar 2 eggs 75ml buttermilk140g plain flour 1 teaspoon ground cinnamon½ teaspoon mixed spice30g wholemeal flour75g chopped walnuts

Set the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool.Whisk the apple puree with the vegetable oil, buttermilk and eggs.Mix the flours with the baking powder,spices, figs, sugar and walnuts. Add the wet ingredients and whisk to a smooth batter. Spoon into the tin and bake for about 40 minutes or until an inserted skewer comes out clean.Drizzle for cake

60g icing sugar 1 dessertspoon maple syrup¼ teaspoon cinnamon1 dessertspoon water

Mix together and drizzle over the cool cake. Or if you want to have the cake with blue cheese leave off the drizzle.

Recipe

Parsnip Chowder

100g diced streaky bacon or pancetta 25g butter 1 stick celery diced 2 medium onions, finely chopped 1 clove garlic minced 1 heaped tablespoon plain flour 750g parsnips, peeled and cut into 2cm dice1 litre chicken stock50ml double creamHandful chopped parsley

Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones.

Rosemary, cheese and onion griddle scones

250g plain flour 1 teaspoon baking soda Good pinch salt 1 tablespoon chopped fresh rosemary1 medium onion, finely chopped 1 tablespoon oil75g grated sharp cheddar 225ml buttermilk

Cook the onions in the oil until soft and golden. Cool.Mix the flour, salt, baking soda, rosemary, cooked onions and cheddar in a bowl then mix in the buttermilk to make a stiff dough. Place on a floured surface and bring together gently then flatten to about 2cm thick. Cut out rounds and place on a medium hot griddle or heavy frying pan. Cook for about 3 minutes each side and turn on their sides to cook through.

Recipe

1kg mussels, scrubbed 250ml dry cider 100g pancetta or streaky bacon, chopped 1 tablespoon oil25g butter 1 leek, split, washed and chopped 150g orzo 250ml chicken stock Handful chopped parsley

Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside.Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.

Recipe

6 chicken thighs, skin and bone removed 1 tablespoon oil175g chopped leeks 2 carrots, peeled and finely sliced 1 onion finely chopped 25g butter 2 tablespoons oil100ml white wine or dry cider 350ml chicken stock 75ml double cream 2 teaspoons Dijon mustard 2 stalks soup celery shredded Handful chopped parsley

Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.

Recipe

1 onion, finely chopped 1 stick celery, finely chopped 1 clove garlic, minced 50g butter 1 medium potato, peeled and diced 1 litre chicken or vegetable stock 1 head broccoli

Heat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft. Separate the florets from the broccoli and finely shred. Finely dice the stalks as finely as to you can and add to the pan while the potato is cooking. Add the shredded florets and cook for 2 minutes. Blend to a smooth puree and check seasoning.½ soda farl, cut into 1cm dice2 tablespoons oil15g butter

Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper. 2 tablespoons finely chopped chives 2 tablespoons sour cream Spoon the soup into bowls, drizzle over some sour cream, scatter over the croutons and chives.

Recipe

Apple sponge puddings with clotted cream

125g soft butter + extra for greasing 50g castor sugar 1 large egg 125g self raising flour 100ml apple juice 2 red eating apples 2 dessertspoons Demerara sugar

Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc.Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar. Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.

Recipe

Chocolate cracknell150g golden syrup75g butter chopped 30g cocoa powder100g chopped dark chocolate 150g cornflakes

Line a cake tin with parchment paper.Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is smooth. Add the chocolate and turn off the heat. Stir until the chocolate is melted and mix in the cornflakes until completely coated. Press into the cake tin and level off the top. Cool and then chill to set. Remove from tin and cut into pieces.

Whiskey custard cream 300ml whole milk 50ml whiskey 3 egg yolks 100g castor sugar10g plain flour 15g cornflour

Place the milk and whiskey in a saucepan and heat until simmering.Whisk the yolks with the sugar, flour and cornflour until well combined.Pour half the milk mixture onto the yolk mixture and whisk well. Pour back into the remaining milk and stir gently over low heat, constantly until the mixture thickens. Pour into a clean bowl and cover the surface with cling or parchment paper. Cool and then chill.

250ml double cream

Whisk the cream to stiff peaks and fold into the chilled custard.Spoon or pipe onto the cracknel.

Damson Cheesecake Cream

Damson Puree

500g damsons 200g granulated sugar

Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars.

250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt200g damson puree

Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream.Spoon into 4 bowls and drizzle more damson puree on top.

Blackberry thumbprint biscuits

Blackberry jam

750g blackberries 350g granulated sugar

If you don’t have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal.

250g plain flour 150g butter, diced 75g castor sugar 2 egg yolks Blackberry jam ( or jam of your choice)

Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together. Line 2 trays with parchment paper and set oven to 180oc.Make small balls of the mixture ( around 25g each) and place on trays. Press your thumb into the middle of each biscuit and add some jam.Bake for about 20 minutes or until golden. Allow to cool. Store in an airtight container.

Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar

Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.

Coffee Cream 50ml espresso275ml double cream75g chopped white chocolate250g mascarpone2 tablespoons icing sugar

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture.

Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios)165g castor sugarSet the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs.

75g egg white85g sugarWhisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays. Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool.Will keep in an airtight container for a couple of weeks.

Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

Flatbread dough 200g plain flour 200g spelt flour or medium wholemeal7g instant dried yeast ½ teaspoon salt 25ml good local rapeseed oil or olive oil75ml buttermilk 150ml lukewarm water

Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary. Turn onto a floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover for an hour.

Chorizo and onion topping with scarmorza cheese 100g sliced chorizo 1 tablespoon oil + more for cooking the flatbreads4 onions, finely sliced 125g coarsely grated scarmorza cheese or substitute cheddar

Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft.Divide the dough into 4 and roll each piece into a thin circle.Add a tablespoon of oil to a large frying pan and when hot add the flatbread. When bubbles appear flip over, lower the heat and spoon over a quarter of the chorizo mix and scatter over a quarter of the cheese. Place a pan on top and cook for about 4 minutes or until cheese has melted and bottom is cooked.

Smoked paprika dressing 150ml sour cream 1 teaspoon sweet smoked paprika Salt and pepper to taste Whisk together and drizzle over the hot flatbreads.

Oat shells

75g rolled oats 50g plain flour 75g soft brown sugar 50g cold butter diced 1 teaspoon honey 1 egg yolk

Rub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough.Lightly butter a 12 hole tartlet tray and set oven to 180oc.Divide the mixture into 12 pieces – you can eyeball this or weigh the mixture and divide by twelve. Take pieces of the dough and roll into a ball with wet hands then flatten to fit into the hole. Repeat with all the mix and then bake for 12 minutes. Allow to cool in the tray for 10 minutes then remove.

4 red eating apples1 dessertspoon honey25g castor sugar Juice half a lemon

Place the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice.Place the honey, sugar and apples in a pan and cook until apples have softened but still intact. Drain the apples and place in a bowl. Boil the liquor to a thick syrup and add to the apples. Cool.

250ml double cream1 tablespoon dark brown sugar 1 dessertspoon whiskey – optional

Whip the cream and fold in the sugar and whiskey. Spoon the apple mixture into the oat shells. Pipe or dollop the cream on top.

275g coarsely grated courgette1 onion finely chopped 2 cloves garlic, minced 1 egg 75g plain flour 75g chickpea flour 1 teaspoon chipotle chilli paste ½ teaspoon seasalt Oil for cooking

Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.

You can cook them in batches and keep warm in the oven until all are cooked.

Tomato Salad 350g local tomatoes, halved or larger ones quartered 1 small red onion or 2 shallots finely sliced 150g olives ( I used tinned anchovy stuffed green olives) cut in half 1 teaspoon capers finely chopped 1 tablespoon good balsamic vinegar 50ml good olive oilHandful basil leaves Salt and pepper to taste

Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mixture with the basil. Leave for 15 minutes before serving.

Recipe

Homemade mayonnaise 1 egg yolk1 teaspoon Dijon mustard 1 tablespoon white wine or cider vinegar 200ml light vegetable oil or good local rapeseed oilJuice of 1 lemon ( keep the zest for the crab)Salt to taste

Blend the egg yolk, mustard and vinegar together for a minute then slowly trickle in the oil,blending as you do. When fully incorporated add the lemon juice and check seasoning. This is more than you need for the crab but store in the fridge for up to a week.

Crab salad 200g white crab meat100ml of mayonnaise 2 tablespoons chopped fresh dill – keep a few fronds for on topZest of lemon from aboveSalt and pepper to taste

Pick through the crab in case there’s any rogue shells. Mix in the remaining ingredients and check seasoning.

Pickled radish 10 radishes, finely sliced 2 shallots, finely sliced 50ml cider or white wine vinegar 50ml water 2 teaspoons castor sugar ½ teaspoon salt

Place the vinegar, water, sugar and salt in a pan and cook until sugar has dissolved. Mix the radishes and shallots in a bowl and add the pickle liquor. Chill for a few hours, giving the odd stir. What you don’t use can be stored in the fridge in a clean jam jar.

Savoury French toast 1 brioche loaf cut into rectangles ( make breadcrumbs from trimmings)2 eggs100ml milk 50g butter

Whisk the eggs and milk together and season with salt and pepper. Dip the bread in ensuring its covered. Melt the butter in a pan ( you might want to do this in two batches and keep cooked warm in the oven). Fry the bread until golden all over.

Spoon the crab mixture on top and garnish with the pickled radish and shallots. Add a few sprigs of dill.

Recipe

Almond crumble25g soft butter 30g plain flour 25g finely chopped almonds nuts 30g castor sugar

Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.

Raspberry Clafouti 300g raspberries, tossed in 25g castor sugar and 3 tablespoons brandy or whiskey30g melted butter plus more for greasing2 tablespoons Demerara sugar 3 eggs 40g castor sugar 250ml whole milk75g plain flour 1 teaspoon vanilla extract

Brush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc.Whisk the eggs with the sugar until pale and creamy – will take about 8 minutes at full speed with an electric mixer. Sieve in sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla, flour and melted butter.Spoon the raspberries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for about 25 minutes. Serve straightaway from the oven.

White chocolate cream 250ml double cream 50g white chocolate finely grated Whisk the cream and fold in the chocolate.

Recipe

4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper

Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a few minutes before slicing.

Barbecued broadbeans 1kg broadbeans in the pod

Place on a hot barbecue and cook for about 3 minutes each side or until slightly scorched. You could do this on a ridged grill pan. Allow to cool slightly and then pop out of shells.

ZhougHandful coriander , chopped Handful parsley, chopped 75ml good local rapeseed oil or olive oil1 teaspoon fresh chopped red chilliPinch sugar Pinch ground cloves Crushed seeds from 6 cardamom pods½ teaspoon ground cumin1 clove garlicSalt to taste

Blend to a smooth sauce and season to taste.

2 little gem lettuce, separated into leaves

Arrange the lettuce on a platter.Slice the lamb and arrange around the platter. Spoon over the zhoug.Would be lovely with some new season potatoes.

Recipe

2 duck breasts Salt to season2 teaspoons honey1 tablespoon sherry vinegar ¼ large watermelon1 cucumber 1 tablespoon toasted sesame seeds 1 teaspoon sesame oil1 tablespoon soy sauce Juice and zest 1 lime 2 tablespoons mint leaves 4 scallions, chopped Handful coriander50ml light oil

Score the fat on the duck and season with salt. Place fat side down in a cold pan over low heat and gently cook until the duck fat is golden and crisp – will take about 15 minutes. Turn over and cook through. Rest the duck breast ( keep the fat for potatoes or roast vegetables). Peel the watermelon and cut into 2cm dice. Peel the cucumber and finely slice.Mix a tablespoon of the honey with the vinegar, lime juice, zest, sesame oil, oil and soy sauce. Brush the rested duck breast with the remaining hot and heat in a clean pan to caramelize. Slice thinly.Mix the cucumber, watermelon, mint and scallions and dressing with half the dressing.Spoon onto a platter and arrange the duck on top.Scatter over the sesame seeds and coriander.

Blackcurrant compote

350g blackcurrants, stems removed100g castor sugar Simmer in a pan for 5 minutes then cool.

Lemon sabayon cream3 egg yolks 75g castor sugar 50ml Limoncelllo or zest and juice 1 lemon 250g mascarpone 100ml double cream

Place in a heat proof bowl over a pan of simmering water. Whisk continuously until the mixture thickens and is pale. Remove from heat and continue to whisk for a couple of minutes. Cool for 5 minutes. Whisk in the mascarpone until smooth then whisk in the cream for a couple of minutes – the mixture should be like thick custard.Spoon the blackcurrant into 4 bowls and top with the sabayon.Chill until ready to serve.

Lemon and pistachio crumble 50g plain flour40g butter, at room temperature50g castor sugarZest 1 lemon50g shelled pistachios, coarsely chopped

Line a baking tray with parchment paper and set oven to 180oc.Rub the flour and butter until it resembles coarse crumbs. Mix in the pistachios and lemon zest well. Spread onto the baking tray and bake for about 15 minutes or until firm and golden. Cool on the tray then bash with a rolling pin to bread up into coarse pieces. Sprinkle some over the sabayon before serving. The rest can be kept in an airtight container for a couple of weeks – good with strawberries and cream too.

Fennel butter 1 shallot, finely chopped 1 clove garlic, chopped 1 tablespoon olive oil200ml dry white wine 250g soft butter Large handful fennel herb chopped ( substitute any soft herb like basil, chives, parsley etc)

Cook the shallot and garlic in the oil until golden. Add the wine and reduce until none of the liquid remains. Blend with the butter and fennel to a smooth paste. Roll in cling in the shape of a sausage and chill. Can be divided up and frozen in batches.

350g fregola ( or substitute orzo pasta)2 shallots, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil plus more for brushing 200g heritage tomatoes, cut into 2cm chunks 1 yellow courgette 1 green courgette 200ml vegetable stock1tablespoon balsamic vinegar 75g grated parmesan 50g fennel butter ( or just use regular butter) Chopped parsley, lovage to finish

Slice the courgettes in half lengthwise then cut into ½ cm thick strips. Brush with oil and cook on a hot griddle pan to scorch for about 2 minutes each side – season with salt. Chop the courgettes into chunks.Cook the shallot and garlic in the oil until golden then add the tomatoes. Season with salt and pepper and cook for 4 minutes. Add the courgettes and stock, place a lid on top and simmer for 5 minutes. Cook the fregola in boiling salted water for about 7 minutes. Add the balsamic and butter to the courgette mixture and stir until fully incorporated. Drain the fregola well and add to the mixture. Add half the parmesan and herbs and mix well. Spoon into bowls and top with the remaining parmesan.

Recipe

150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt

Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the water from the gelatine and add to the mixture and remove from heat. Cool to room temperature and fold in the yoghurt. Pour into 4 glasses and set in the fridge for a few hours.

Strawberry Jelly

200g strawberries chopped 50g castor sugar 100ml cider2 leaves gelatine

Soak the gelatine in cold water for 10 minutes. Place the strawberries,sugar and cider in a pan and simmer until the berries are soft. Blend to a smooth puree and add the gelatine leaves. Pass through a sieve. Brush a plastic container with oil and line with cling. Pour in the jelly mixture. Allow to set in the fridge for a few hours. Remove from container and cut into squares.

250g strawberries, hulled and halved1 teaspoon castor sugar

Mix the strawberries and sugar well and leave for 10 minutes.

Recipe

8 boneless, skinless chicken thighs, sliced in 41 teaspoon smoked paprika ½ teaspoon English mustard powder ½ teaspoon garlic powder2 teaspoons brown sugar 1 teaspoon onion granules¼ teaspoon saltFew grinds pepper Oil for brushing

Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture.

Cider spritz 200ml dry cider 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar

Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.

Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn.

Grilled corn salad 2 corn on the cobOil for brushing Salt Teaspoon spice rub1 leek, split and washed 1 tablespoon cider vinegar

Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix.Brush the leek with oil and grill on both sides for a couple of minutes each side. Season with salt and then chop and mix into the corn with the vinegar. Season to taste.

Chipotle Sour cream 200ml sour cream1 teaspoon chipotle chilli paste Salt to taste

Whisk together and serve on the side.

Recipe

Pineapple semifreddo with candied white chocolate and coconut crumbPineapple semifreddo2 egg yolks 100g castor sugar 150ml pineapple juice Zest and juice 1 lime 25g cornflour 200g pineapple flesh, blended 350ml double cream

Place the egg yolks, sugar, pineapple juice, lime juice and zest and cornflour in a saucepan and whisk until smooth. Place over heat and whisk constantly until thick . Spoon immediately into a bowl and add the pineapple puree. Allow to cool. Whip the cream and fold into the mixture.Brush a one pound loaf tin with oil and line with cling film.Spoon the mixture in, cover and freeze.

Toasted coconut and burnt white chocolate crumb100g white chocolate, chopped 35g desiccated coconut

Line a baking tray with parchment paper and set the oven to 140ocSpread the chocolate over the tray and cook for 10 minutes. Sprinkle over the coconut and cook for another 5 minutes. Cool then chop the mixture.Remove semifreddo from the tin 20 minutes before you serve.Slice and roll in the crumb. Serve with more sliced pineapple if you wish.

Recipe

4 x 200g pork shoulder chops 200ml dry cider 500ml water 15g seasalt 30g brown sugar 1 teaspoon mustard seeds 1 clove garlic, smashed 2 sprigs fresh rosemary

Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.

1 tablespoon oil150ml dry cider 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon honey

Boil the cider, Worcestershire, vinegar and honey until reduced by half.Rub the oil on the chops and place on barbecue or hot pan. Cook for 2 minutes each side then lower the heat and brush with the glaze for another 3 minutes each side or until cooked through. Allow to rest for 5 minutes before slicing.

Grilled apple and walnut salad 2 red eating apples Oil for brushing75g walnuts toasted in a pan for a minute and coarsely chopped 2 red onions 1 little gem lettuce 200ml sour cream 100ml olive oil or good local rapeseed oil2 tablespoons of chopped lovage or a mixture of chopped parsley and celery leaves Salt and pepper to taste

Quarter and core the apples and brush with oil. Cook on the barbecue or grill pan to scorch and soften. Peel the onions, ensuring root intact and then cut in half through the root and into 3 wedges from each half. Brush with oil and cook on the barbecue until scorched and softened. Season with salt and pepper.Chop the apples and onions in half and toss in the walnuts.Whisk the sour cream and oil together and add the lovage or parsley mix. Season to taste and mix into the apple mixture. Separate the gem into leaves and arrange on a plate with the salt in the middle of them. Slice the pork and arrange around.

Tonnato

125g tinned or jarred tuna, drained weight 1 garlic clove, peeledJuice of half a lemon1 egg yolk1 small handful parsley leaves1 teaspoon Dijon mustard150ml good quality local rapeseed oil or olive oilSalt and pepper, to seasonPut all the ingredients, except the oil and seasoning, into a food processor or a bowl suitable for an immersion blender, and pulse until smooth.While pulsing, add the oil, bit by bit, then blend until smooth. The consistency should be loose, but not runny – somewhere between single and double cream. Taste and add more lemon juice, salt and pepper, as needed.

Grilled asparagus

12 spears asparagus Oil for brushing and drizzlingSeasalt Shaved parmesan Fresh oregano or basil leaves

Peel the bottom of the asparagus with a vegetable peeler and break off the rough part at the end. Bring a pan of boiling water to the boil and add the asparagus. Cook for a minute and drain well.Brush with oil, season with seasalt and cook on a hot grill pan or barbecue for a minute each side to mark.

Spoon the tonnato, shave over some parmesan, add a few oregano or basil leaves and drizzle over a little more olive oil. Serve the asparagus on the side.

Crème Caramel with orange, date and sherry

Crème Caramel

500ml whole milk225g castor sugar 1 teaspoon vanilla paste 4 eggs + 1 yolk

Take 4 x approximately 200ml ramekins or 4 metal pudding bowls and place on a folded towel or blue cloth in a roasting tin. Set the oven to 130oc.Heat 100g of the sugar in a pan and cook until a golden amber colour. Divide among the bottom of the ramekins and allow to set.Place the milk and vanilla in a pan and bring to a simmer. Whisk the eggs and yolk with remaining sugar and pour over the hot milk. Whisk then pass through a sieve into a jug. Pour into the ramekins. Pour boiling water half way up the outside of the ramekins in the pan and cook for about 45 minutes or until wobbly but set. Cool in the tray and then chill in the fridge.

Orange,date and sherry salad 2 large oranges 75g chopped dates 50g dark brown sugar 1 teaspoon vanilla paste 50ml Pedro Ximenez sherry

Peel the oranges with a serrated knife, including the pith. Segment the oranges by going in between the membranes and removing the segments. Squeeze the remaining juice into a pan and add the dates, vanilla, sugar and sherry. Bring to a simmer until the sugar has dissolved. Cool and mix in the orange segments. Place the bottom of each ramekin into a pan of boiling water, run a sharp knife around the edges and turn the pudding, sugar side up onto plates. Arrange the orange salad around the plate and serve.

4 x 175g fillets hake, scaled and pinboned 200ml water 15g seasalt 2 tablespoons oil25g butter

Place the water and salt in a pan and bring to a simmer until salt has dissolved. Cool completely then submerge the hake in the brine and leave for an hour. Remove and pat dry on kitchen paper.Heat the oil in a large non stick frying pan ( or line a frying pan with parchment paper to ensure no sticking). Add the oil and heat until hot. Add the hake, skin side down and press into the pan. Cook for 5 minutes or until skin is golden. Add the butter and cook for a minute then flip over a cook through on the other side for a couple of minutes. Allow to rest for a couple of minutes before serving.

Cucumber and dill veloute

½ cucumber 1 shallot, finely chopped 15g butter 150ml dry white wine or dry cider 200ml chicken stock75ml double cream2 tablespoons chopped dillSalt to taste

If you have a small melon baller, make about 20 balls out of the cucumber. If not, cut the cucumber in half lengthwise, then in half again. Scoop out the seeds and cut the cucumber into 1cm dice.Cook the shallot in the butter over low heat until soft – about 5 minutes. Crank up the heat and add the wine. Boil until reduced by half. Add the stock and boil to reduce by half again. Add the cucumber and cream and boil to spoon coating consistency. Check seasoning and add the dill.

Dulse pickled shallots

2 shallots, peeled and sliced as thinly as you can50ml cider vinegar 50ml water 2 teaspoons castor sugar 1 tablespoon dulse

Bring the cider, water, sugar and dulse to boil until sugar has dissolved. Check seasoning and add the shallots. After an hour remove the dulse and shred finely. Add back to the shallots. When ready to use, drain off.Serve the hake with the sauce around and some pickled shallots on top with a few sprigs dill.

Chocolate buttermilk slab cake 275g castor sugar125g chopped dark chocolate90g butter175ml water225g plain flour ¾ teaspoon baking soda100ml buttermilk2 eggs

Set the oven to 170c. Line a brownie tin with parchment paper. Place the sugar, chocolate, butter and water in a saucepan and cook gently until the chocolate and butter have melted. CoolWhisk in the buttermilk and eggs. Sift the flour and baking soda together and fold into the mixture.Spoon into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean. Allow to cool and remove from tin.

Raspberry ripple cream

100g frozen raspberries 50g castor sugar 500ml double cream 1 tablespoon icing sugar

Cook the raspberries and castor sugar for 5 minutes then press through a sieve. Cool. Whip the cream and sweeten with the sugar. Fold the raspberry puree through the cream.

To assemble

125g fresh raspberries Dehydrated raspberries ( optional) Fresh mint or angelica

Cut the cake in half and spread two thirds of the cream on top. Place other chocolate half on top. Pipe the remaining cream on top and add raspberries. Scatter over the dehydrated raspberries, add a few leaves of mint or angelica and serve.

400g haloumi, cut into 12 slices ½ small onion, chopped 1 clove garlic, chopped ½ teaspoon smoked paprika Zest and juice 1 lemon1 teaspoon fresh oregano or ¼ teaspoon dried 25ml olive oilBlend the onion,garlic, paprika, lemon, oregano and oil to a smooth paste. Rub all over the haloumi and marinate in the fridge for a few hours,8 slices sourdough bread Soft butter to spread 75g finely grated hard cheese like parmesan or vintage gouda

Butter the bread on both sides. Arrange the haloumi over 4 slices and scatter over half the hard cheese. Place the other slice on top. Place in a grill pan or large frying pan and sprinkle some of the hard cheese on top. Cook for a couple of minutes then flip and sprinkle the rest of the cheese on top. Cook until golden and crisp on both sides.

Tzatziki400g thick Greek style yoghurt 1 cucumber Zest of 1 lemonJuice of half the lemon1 clove garlic, grated finely25ml olive oil1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dillSalt and pepper to taste

Cut the cucumber in half lengthwise and scoop out the seeds.Chop the cucumber into 1cm pieces and mix in with the remaining ingredients.

4 pork chops about 150g each 2 eggs 100g plain flour seasoned with salt and pepper100g panko breadcrumbs (crispy Japanese crumbs available in most supermarkets) or regular breadcrumbs50g finely grated parmesanoil for frying

Set the oven to low heat – about 80°c.Beat the eggs in a dish. Place the seasoned flour in another and mix the crumbs and parmesan in another.Place a chop on a sheet of parchment, top with another sheet and beat with a rolling pin to flatten into escalopes.Dip the escalopes in the flour, then the egg and then cover with the crumbs. Heat a thumb nail depth of oil in a frying pan over medium high heat.Place a wire rack on a roasting tray.Add the escalopes one or two at a time into the oil – don’t over crowd and cook for about 3 minutes on each side or until golden and crisp. Place on rack and in oven while you cook the rest.

Apple and celery salad

4 stalks of celery from inside1 Granny Smith apple 150ml sour cream 100ml olive oil or good local rapeseed oil2 tablespoons chopped lovage or parsley Salt and pepper to taste 1 tablespoon white balsamic or cider vinegar 2 little gem lettuces, leaves separated washed and patted dry on kitchen paper

Slice the apple thinly until you get to the core then slice another side until the core is exposed. Cut the slices into thin matchsticks.Arrange the leaves around a bowl. Slice the celery thinly on the bias and mix in with the apple. Whisk the sourcream, oil, vinegar and lovage together and season to taste. Toss in the celery and apple and spoon over the leaves. Serve with the schnitzel.

Meringues

3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour

Set the oven to 120oc and line a baking tray with parchment paper.

Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour.Spoon into a piping bag and pipe circles onto the tray and then pipe up on each to make a nest. Bake for about an hour or until set. Turn off the oven and allow the meringues to cool in the oven.

Crushed berry and coconut cream

100g frozen mixed berries35g castor sugar 200ml double cream 25g desiccated coconut toasted in a dry pan until golden

Sprinkle the sugar over the berries and leave until defrosted. Crush with a fork. Whip the cream to stiff peaks and fold in the berries and all but a teaspoon of the coconut.

Lime Curd Zest and juice of 3 limes 3 egg yolks100g castor sugar 25g cornflour mixed with 35ml water 75g butter, cut into dice

Place the lime zest and juice in a pan and bring to the boil. Whisk the egg yolks with the sugar and cornflour mixture then add to the lime mixture. Whisk until smooth and thick – be careful the eggs don’t curdle. Remove from heat and add the butter a little at a time whisking until melted between each increment. Cover with cling, cool and chill/

To assemble –

Remaining teaspoon of coconut Zest of 1 lime

Spoon the crushed berry cream into the meringues and pipe some of the lime curd around ( the rest will keep in a clean jar in the fridge for a couple of weeks) Sprinkle over the coconut and lime zest.

150g chopped dark chocolate 300ml double cream 25g soft brown sugar 4 egg yolks 2 tablespoons plain flour 25ml whiskey or rum ( optional)

Butter 4 ramekins and set oven to 200°c.Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins. Bake until just set – about 25 minutes.

Roasted cherries 200g cherries, stoned 25g soft brown sugar 15g butter 1 teaspoon vanilla extract 1 tablespoon brandy or cherry liqueur

Heat the butter and sugar in a pan until butter has melted. Add the cherries and vanilla and cook for 5 minutes. Flame with the brandy. Spoon onto the puddings, dust with icing sugar and serve.

Pot roast bacon 1 kg bacon loin joint 2 onions, roughly chopped 1 bay leafFew sprigs thyme

Place the bacon in pot that fits in the oven and add the onions, bay, thyme and cover with water. Add a lid and cook at 180°c for about an hour and half. Remove bacon and allow to rest.When ready to serve – place in a pan fat side down and cook until golden. Slice and serve with the accompaniments.

Grilled cabbage and scallions

1 sweetheart cabbage 10 scallions Oil for cooking Salt for seasoning

Cut the cabbage in half through the root and cut each half into 3 wedges through the root. Brush with oil, season with salt and cook on a hot grill pan for about 3 minutes each side and on its side until soft. Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt.

Proper parsley sauce

500ml of stock from cooking the bacon including the onions ( discard bay and thyme)25g butter 15g plain flour Handful curly parsley roughly chopped – don’t be shy with the handful!1 teaspoon Dijon mustard 50ml cream

Melt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes. Add the parsley, mustard and cream. Check seasoning and then blend to a smooth sauce.

Potatoes 1.5kg local potatoes scrubbed25g butter

Place the potatoes in a pan of cold water and season with salt. Cook gently until just done. Drain well toss in the butter and serve.

200g medium egg noodles 4 scallions finely chopped 1 tablespoon finely chopped kimchi 2 eggs whisked with a fork1 teaspoon sesame oil25ml soy sauce Oil for cooking

Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool.Mix in the eggs, scallions, kimchi and soy very well.Take a small pan or one big one and cover the bottom with oil and when hot add a handful of the mixture. Cook for about 2 minutes on high heat and flip over. Add a little more oil and cook for another 2 minutes or until crisp on both sides. Repeat with rest and keep warm in a low oven.

Hot and sour peanuts 200g peanuts 1 tablespoon gochujang 1 tablespoon onion powder 1 clove garlic finely grated 1 tablespoon sumac1 tablespoon castor sugar 50ml rice wine vinegar

Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely. To assemble

2 scallions, finely chopped 2 tablespoons crispy onions, chopped 1 teaspoon toasted sesame seeds Sprigs coriander2 tablespoons mayonnaise mixed with 1 teaspoon gochujang

Place pancake on a plate.Mix half the peanuts with scallions and onions. Sprinkle on top of the pancake and then sprinkle over sesame and coriander. Serve with mayo.

200g plain flour100g cold butter35g icing sugar 1 egg

Rub the flour and butter together until the mixture resembles fine breadcrumbs.Add the sugar and mix well.Make a well in the centre and add the Mix to a dough Wrap in cling and chill for 20 minutes.

Apple and blueberry filling 3 medium cooking apples 3 red eating apples 250g frozen blueberries 25g butter 75g castor sugar Pinch allspice ½ teaspoon cinnamon

Peel, core and chop the apples into 2cm pieces. Heat the butter and sugar in a skillet or pan that can go into the oven. Add the apples and cook for 5 minutes to soften. Add the blueberries and spices. Cool.

1 egg yolk

Roll out the pastry to in a circle to fit over the apple mixture. Place on top and tuck in. Trim the edges.Roll the trim and cut into leaf shapes. Brush the top with egg yolk then add the leaves. Brush with egg yolk. Bake in a 180oc oven for about 30 minutes or until golden, crisp and bubbling.

Custard 2 egg yolks25g castor sugar1 tablespoon cornflour100ml whole milk 200ml whipping cream1 teaspoon vanilla extract or paste

Place the milk and cream in a pan and scald.Whisk the yolks, sugar and cornflour together.Pour over the hot milk mixture and whisk.Pour back into the pan with the vanilla and whisk constantly until thick. Serve immediately with the skillet apple and blueberry pie.

150g wholemeal flour 100g plain flour Pinch salt 50ml vegetable oil150ml water

Mix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest.200g potatoes, peeled and diced 1 onion, finely chopped 1 tablespoon finely grated ginger 1 teaspoon finely chopped chilli1 teaspoon garam masala½ teaspoon chilli powder 25g butter 1 tablespoon chopped coriander

Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool.Divide dough into 6Roll into an 8cm circle. Place a sixth of the potato mixture in the middle and fold over and seal with a little water round the edges. Form into a ball and roll out to a 15 cm circleRub a hot pan with a little butter and cook the paratha on one side for about 2 minutes. Brush the top with a little butter and flip and cook for 2 minutes on the other side

Coriander chutney

Handful fresh coriander 2 teaspoons lime pickle, chopped 1 clove garlic, chopped Juice ½ lime 50ml oilSalt to taste

Blend together and check seasoning.

Gingerbread

75g butter + extra for buttering 100g dark muscovado sugar 100g golden syrup35g crystallized ginger roughly chopped 50ml whole milk1 egg 2 teaspoons ground ginger 150g self raising flour Icing sugar to dust

Lightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180°c.Place butter, sugar and syrup in a pan and gently cook until the sugar has dissolved. Cool for 5 minutes. Blend the egg, crystallized ginger and milk together. Whisk into the butter mixture and then mix in the flour and ground ginger to a smooth batter. Pour into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn onto a plate and dust with icing sugar.

Candied Tangerines

4 tangerines 50g castor sugar Pinch cinnamon

Peel the tangerines and slice in half.Heat the sugar in a large hot pan and cook until caramelized. Add 50ml of hot water and cook to thick syrup. Add the cinnamon and then the tangerines cut side down. Cook until candied and allow to sit in the pan to cool. You should end up with a caramelized sauce.

Date molasses yoghurt 250ml Greek style yoghurt 1 tablespoon date molasses 1 teaspoon vanilla extract

Mix the vanilla into the yoghurt and then swirl in the date molasses.

Slice the cake, add some of the candied tangerines and cooking juices and serve with the yoghurt.

200g fine noodles 25g grated root ginger 1 onion, finely chopped 2 cloves garlic, minced 6 scallions finely chopped 1 aubergine cut into 2cm dice 100g of either cooked bacon or ham chopped 1 tablespoon tomato puree 1 teaspoon gochujang or chilli paste 1 teaspoon sesame seeds 1 tablespoon toasted sesame seeds 100ml oyster sauce Oil for cooking

Cook the noodles as per pack instructions, drain and toss in the sesame oil. Heat a tablespoon of oil in a wok and when smoking add the aubergines, cook until golden and set aside.Wipe out the wok and add another tablespoon of oil.Add the onions, garlic and ginger and cook until golden. Add the bacon and cook for a minute. Add the chill paste and tomato puree and cook for a minute stirring around. Add the oyster sauce and return the bacon and aubergines to the wok with the noodles. Stir well to combine. Spoon into bowls and top with the sesame seeds and scallions.

Paula's "Burns Night" Supper

Haggis stuffed chicken thighs 6 chicken thighs, skin on, bone removed 75g crumbled haggis 75g sausage meat 25g breadcrumbs 1 onion, finely chopped

Mix the haggis, sausage, crumbs and onion well. Place chicken on a board, skin side down and divide the stuffing among the thighs. Roll up the thighs to enclose the stuffing.Take a square of foil, place chicken on top, wrap up into a parcel and twist the ends. Repeat with remaining chicken and place in a roasting tray. Add 100ml of water and bake for 30 minutes at 180oc or until an internal temperature of 75oc is reached. Allow to rest for 10 minutes in the foil.Whiskey sauce 2 shallots, finely chopped 35g butter 50ml Scotch200ml chicken stock

Cook the shallots in 15g of the butter until soft and golden. Add the stock and boil to reduce by half. Remove chicken from foil and strain any juices into the pan. Boil until sauce is spoon coating consistency. Lower heat and whisk in remaining butter, check seasoning.

Brown butter mashed turnip

1 medium turnip, peeled and cut into 1cm dice50g butter Salt and pepper to taste

Boil the turnip in salted water until soft. Drain well, return to pan and dry out before mashing.Heat the butter in a separate pan and cook until foaming and then nutty. Add to the turnips and mix well. Check seasoning for salt and add lots of freshly ground black pepper.

Flaky pastry

225g plain flour 150g butter Pinch salt Cold water to bind

Wrap the butter cling and place in freezer for 45 minutes.Mix the salt and flour together and then grate the butter from frozen into the bowl. Mix together then rub to breadcrumb consistency. Add cold water to bind, mix to a smooth dough, roll into a sausage shape and chill for an hour. Roll into a rectangle about 50cm x 30cm on a floured surface. Take a third of the pastry and fold into the middle and fold over the top third. Turn by 180 degrees and roll into the same size rectangle and fold in the same way. Divide the pastry roughly in half but with one side a bit bigger than the other. Roll out the smaller side into a 30cm round and place on a parchment lined baking tray. Use a knife to cut round a plate and use the trimmings for the top. Roll the other piece into a 40 cm round. Place on parchment paper and chill until ready to assemble.

Mushroom Duxelle

350g mushrooms, sliced 1 tablespoon oil2 shallots, finely chopped 25g butter 1 tablespoon balsamic vinegar Salt and pepper to taste

Heat the oil in a large pan until smoking hot. Add the mushrooms and cook for a minute. Dot the butter around and add the shallots. Cook until mushrooms and shallots are golden. Add the balsamic and season with salt and pepper and cook until the liquid has evaporated. Blend to a smooth puree. Cool

2 large potatoes

Peel the potatoes, cut into 1cm slices and cook gently in water until just cooked. Drain and pat dry on kitchen paper.

250g greens – (I used cavalo nero but spinach, chard etc would be great)2 onions, finely sliced 25g butter ½ teaspoon ground nutmeg 200ml double cream Salt and pepper

If using cavalo nero, remove the stalk in the middle and coarsely chop the leaves. If using chard, remove the stalks, chop them finely and coarsely shred the leaves. Spinach is ok as it isHeat the butter in a pan and cook the onions until golden and soft. Add the greens and cook to wilt down for a couple of minutes – season well with salt and pepper. Add the nutmeg and cream and cook until the cream coats the greens and isn’t watery. Allow to cool

1 egg yolk 50g grated

To assemble –

Arrange the potatoes on the pastry in the baking tray leaving a 2cm gap around the edges. Sprinkle over half the parmesan. Arrange the greens on top with the remaining parmesan and finally the mushroom duxelle. Brush the edges with egg yolk and place the other piece of pastry on top, pressing down. Crimp the edges and place a wee hole in the top with a skewer. Brush with the remaining egg yolk and make lines from the top to the edges with a cocktail stick. Set oven to 190oc and bake the pie for about 30 minutes or until crisp and golden.

Pickled walnut ketchup

2 onions, peeled and finely chopped2 tablespoons oil1 clove garlic 4 pickled walnuts chopped 100ml red wine vinegar 75g dark muscovado sugar 50g stoned dates, finely chopped 1 teaspoon smoked seasalt 250ml water

Cook the onions in the oil until soft and golden. Add the pickled walnuts, garlic, vinegar, sugar, dates, salt and water and simmer for half an hour. Blend to a smooth puree. Cool and serve with the pie.

Mulled fruit

250g frozen mixed berries 100g castor sugar 200ml water 2 cloves1 cinnamon stick, split in half150ml red wine 4 large pears 4 plums

Place the berries, sugar, cloves, wine, cinnamon stick and water in a pan and simmer for 5 minutes. Remove the cloves and cinnamon and blend to a smooth sauce and pass through a sieve into another pan. Peel the pears and cut in half through the root. Remove core with a melon baller or teaspoon and place in the berry liquor. Cover with a sheet of parchment and simmer gently for 10 minutes. Cut the plums in half, remove the stone and add to the pan. Simmer until pears and plums are just done. Remove pears and plums and boil the liquor to reduce by half. Return the pears and plums to the pan and allow to cool.Chop into 1cm pieces. You’ll have a bit more fruit than you need but it will keep for a couple of weeks in the fridge.

Jelly 200ml of cooking liquor 2 leaves gelatine

Soak the gelatine in cold water for 10 minutes. Heat the liquor and add the gelatine leaves. Pour into a dish, cool and chill until set.

Coconut sponge 225g soft butter225g castor sugar4 eggs 200g self raising flour 20g cornflour½ teaspoon baking powder1 teaspoon vanilla extract50g desiccated coconut soaked for 10 minutes in 150ml boiling water

Beat the butter and sugar until pale and fluffy. Add the eggs one at a time. Sift the flour, cornflour and baking powder together and fold into the mixture. Add the coconut and vanilla.Pour into a prepared cake tin and bake at 180°c for about 40 minutes or until an inserted skewer comes out clean. Cool Will make a bit more than you need but will keep for a week or freeze the excess. Alternatively use a Madeira sponge.

Vanilla custard 3 egg yolks 50g sugar 15g cornflour250ml whole milk 100ml cream1 teaspoon vanilla paste or extract

Whisk the egg yolks, sugar and cornflour.Scald the milk, cream and vanilla and then pour over the egg mixture. Whisk and return to pan. Stir until the mixture coats the back of a spoon. Pour into a bowl and cover the surface with cling. Cool and then chill. Alternatively buy ready made custard. Orange and cinnamon cream 500ml double creamZest and juice 1 orange 1 teaspoon cinnamon1 tablespoon icing sugar

Boil the orange juice, zest and cinnamon together until only a tablespoon of liquid remains. Cool. Whisk the cream and fold in the sugar and orange mixture.

To Assemble –Fruit liqueurEdible gold glitter

Cut the sponge into 1cm dice and place in the bottom of 6 individual trifle bowls or one big one. Drizzle over some fruit liqueur. Spoon over some of the fruit. Cut the jelly into cubes and spoon over the fruit. Top with custard. Pipe the cream over the top and spray with edible gold glitter.

2 pears, cored and chopped finely 2 sprigs rosemary, chopped2 small onions, peeled and finely chopped25g butter500g sausage meat35g chopped chestnut75g breadcrumbsHandful chopped parsley

Cook the onions gently in the butter until soft and golden and add the rosemary, cook for a minute and then cool. Mix into the sausage meat with the breadcrumbs, pears, chestnuts and parsley.Press into a buttered baking dish and bake for about 30 minutes at 180oc.

Sweet and smoky cranberry sauce

1 small red onion, finely chopped 1 tablespoon oil1 dessertspoon tomato puree350g frozen or fresh cranberries 1 teaspoon sweet smoked paprika 1 teaspoon Dijon mustard Dash Worcestershire sauce 75g soft brown sugar 25ml cider vinegar

Cook the onion in the oil until soft then add the tomato puree and cook for a minute. Add the cranberries, paprika, mustard, Worcestershire sauce, sugar and vinegar and cook gently for about 20 minutes. Check seasoning. Can be pureed with a blender or left as is.

Braised carrots with leeks and sprouts

500g carrots, peeled and sliced thinly 2 onions, finely chopped 2 cloves garlic, minced 1 teaspoon fennel seeds, ground25g butter 500ml vegetable stock375g leeks, split, washed and chopped 500g sprouts, trimmed and cut in half through the root

Heat the butter in a large casserole pan and the onions and garlic. Cook until soft and add the carrots. Cook with a lid on over medium heat, stirring occasionally for about 10 minutes. Add the fennel seeds and cook for a minute. Pour over the stock, add the lid and leave for about 15 minutes. Add the leeks and return the lid. After 5 minutes add the sprouts and place lid on again. Cook for about 8 minutes or until sprouts are cooked through. At this stage the liquid should have been absorbed but if not crank up the heat for a couple of minutes.

Crispy parsnips with parma ham

4 medium parsnips, scrubbed, trimmed and cut in half lengthwise50g plain flour ½ teaspoon salt Few grinds black pepper ¼ teaspoon mustard powder2 teaspoons onion granules 2 eggs25ml milk100g panko breadcrumbs6 slices parma ham, shredded Oil for cooking

Steam or boil the parsnips until just done. Pat dry on kitchen paper and cool. Mix the flour with the salt, pepper, mustard and onion granules. Whisk the egg and milk in a separate bowl. Dip the parsnips into the flour and coat. Shake off the excess and dip in the egg then roll in the crumbs. You could do this stage the day before.Heat a thumb nail depth of oil in a pan over medium high heat. When you add a crumb and it sizzles add the parsnips – don’t over crowd the pan do it in batches and keep warm in the oven. Cook until golden and crisp all over.Add the ham to the pan and cook until crisp. Drain on kitchen paper. Place the parsnips on a platter and scatter over the parma ham and serve.

Mince Pies with Streusel Topping and Orange Cream

Homemade Mincemeat100g ice cold butter, coarsely grated200g dark brown sugar2 Armagh Bramley apples, peeled, cored andcoarsely gratedzest and juice 1 lemonzest and juice 1 orange50ml rum or orange liqueur150ml Port100ml Brandy600g dried mixed fruit – I like a mixture ofdried cranberries, cherries,figs, sultanas, pearand raisins2 teaspoons mixed spice1 round preserved ginger, finely chopped2 teaspoons ground cinnamon1 teaspoon ground cloves

Place everything in a bowl and mix well withyour hands to incorporate all the ingredients.Place in sterilized jam jars, seal with a lid andleave for at least 3 days before using.

Pastry 225g plain flour110g cold butter35g icing sugar 1 egg

Rub the flour and butter together until the mixture resembles fine breadcrumbs.Add the sugar and mix well.Make a well in the centre and add the egg. Mix to a dough.Wrap in cling and chill for 20 minutes.

Butter 2 x 12 hole pie tins. Roll out the pastry and cut into rounds and press into the tins.

Streusel Topping 125g plain flour 110g butter50g chopped nuts50g Demerara sugar

Rub together until the mixture resembles crumbs.Spoon mincemeat into the bottom of the pie cases and then top with some of the streusel. (You’ll have more mincemeat than you need for this recipe but it keep in the fridge for a couple of months) Heat oven to 180°c.Place pies in the oven and bake for about 25 minutes or until golden on top. Cool for a few minutes before removing from tins.

Orange cream 250ml double cream Zest 1 orange 1 tablespoon icing sugar 1 teaspoon vanilla paste

Whip the cream to stiff peaks and fold in the orange zest, sugar and vanilla. Serve with the warm mince pies.

Crostini with triple crème cheese, roasted grapes and walnut

1 ciabatta loaf 200g red seedless grapes, removed from stem1 tablespoon oil1 teaspoon seasalt 1 teaspoon finely chopped rosemary2 rounds triple crème cheese 4 walnut halves

Slice the bread as thinly as you can with a serrated knife and place on a couple of baking trays. Bake in a 180°c oven until crisp and golden – about 10 minutes. Cool.Place the grapes into a baking dish and drizzle over the oil. Scatter over the salt and rosemary and place in a 180°c oven for about 25 minutes or until the grapes are blistered. Cool.To serve – slice the cheese thinly and place on a crostini, top with a few grapes and then finely grape walnut on top.Crostini can be made in advance and stored in an airtight container. The grapes can be stored in the fridge for up to a fortnight.

Crostini with local prawns, roast tomato, chilli and horseradish

1 ciabatta loaf 1 x 350g pack frozen local prawns, defrosted Juice and zest 1 lemon1 teaspoon salt 250g cherry tomatoes, halved 1 tablespoon oil ( I used a basil rapeseed oil)1 teaspoon finely chopped red chilli or chilli paste1 tablespoon horseradish sauce 75g mayonnaise 75g sour cream Salt and pepper to taste Citrus balsamic pearls and dill fronds to garnish

Prepare the crostini as above.Fill a pan with half a thumb depth of water and season with half a teaspoon of the salt. Add the lemon juice and zest and bring to a simmer. Add the prawns, cook for a minute then turn off the heat. Leave for 2 minutes then drain and cool.Place the cherry tomatoes in a baking dish and drizzle over the oil and remaining salt. Cook in a 180°c oven for about 20 minutes. Cool.Mix the prawns with the cherry tomatoes (strain off the juice), chilli, horseradish, mayo and sour cream. Mix well and check seasoning.Spoon onto the crostini and garnish with the dill and balsamic pearls.

Chicken and leek minestrone soup with walnut and parsley pesto toasts

Chicken and leek minestrone soup 1 small chicken, about 1kg 2 onions, peeled and quartered 1 stick celery, roughly chopped 2 cloves garlic, peeled 1 bay leaf 1 large leek, split, washed and chopped 25g butter 75g macaroni pasta 1 tin borlotti beansLarge handful parsley, chopped Salt and pepper to taste

Place the chicken in a pot and add the onions, celery, garlic and bay. Season with salt and pepper and cover with cold water. Bring to a simmer, place a lid on and cook until fork tender on the stove – about an hour and a quarter. Alternatively place in a casserole and cook in a 180oc oven for a couple of hours.Remove chicken and set aside. Remove bay leaf and blend the liquor.Cook the leeks in a pot with the butter, season to taste and cook until soft – about 5 minutes. Add the blended cooking liquor, bring to a simmer and add the pasta. Cook for about 10 minutes or until pasta is done. Meanwhile rip the chicken from the carcass. Add the shredded meat to the pot with the beans and parsley. Check seasoning.

Walnut and parsley pesto

40g parsley coarsely chopped 1 clove garlic, chopped 35g walnut halves1 tablespoon white balsamic vinegar 50ml olive oil or good local rapeseed oilSalt and pepper to taste

Toast the walnuts in a dry pan for a minute and coarsely chop.Blend with the remaining ingredients to a thick paste and check seasoning.

1 ciabatta loaf 35g parmesan

Slice the bread and cook on a hot grill pan until toasted on both sides. Spread over the pesto and top with finely grated parmesan.Serve with the soup.

Chicken with leeks and mustard

8 boneless chicken thighs, skin on1 tablespoon oil 15g butter 2 shallots, chopped 1 medium leek, split, washed and chopped 100ml dry white wine or dry cider 250ml chicken stock 2 tablespoons double cream 2 teaspoons Dijon mustard

Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.

Buttered Queens 12 medium Queens potatoes, scrubbed Handful parsley, chopped 50g butter

Place the potatoes in a pan and cover with cold water. Bring to a gentle simmer and cook gently until done – should take at least half and hour. Drain well and peel the potatoes. Return to the pan and add the butter and parsley. Add a lid and cook gently for a couple of minutes. Toss around to coat the spuds and serve with the chicken.

Beef sausage stroganoff with parsnip mash

500g beef sausages 1 tablespoon oil2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream2 teaspoons Dijon mustard

Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.

Parsnip mash1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milkSalt to taste 25g butter

Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.

6 red eating apples80g blackcurrant jam 100g self-raising flour 50g butter, coarsely chopped175g caster sugar250 ml dry apple cider

Preheat oven to 200C. Butter a baking dish or skillet.Peel, quarter and core the apples. Slice each quarter in half.Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.

Apple cream 1 large bramley apple, peeled, cored and chopped50g castor sugar 250ml double cream

Cook the apple and sugar until soft. Blend to a smooth puree and cool.Whip the cream and fold in the apple.Serve with the hot pudding.

Coffee Cake 250g soft butter 125g castor sugar 125g soft brown sugar 3 eggs 50g chopped walnuts 225g self raising flour 50g chopped dates 1 vanilla extract

Set oven to 180°c and line a loaf tin or baking tin with parchment paper.Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.

Coffee and white chocolate cream

35ml espresso 275ml double cream75g chopped white chocolate 250g mascarpone2 tablespoons icing sugar

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.

250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped

Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.

Poached plums

4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional

Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half.

Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar

Whip the cream and fold in the sugar and vanilla.

Candied hazelnuts

50g skinned hazelnuts 75g castor sugar 50ml water

Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool.

To assemble –

Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.

75g n’djua 300g cooked baby potatoes, sliced 200g runner beans 2 shallots, finely chopped 100g crumbled feta

Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside.Heat the n’duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat. Spoon onto a platter and crumble the feta on top. Sprinkle over the pumpkin seed picada and serve.Pumpkin seed picada

50g pumpkin seeds25g breadcrumbs1 clove garlic minced25ml olive oilHandful chopped parsley1 tablespoon sherry vinegar

Heat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.

Brown sugar toasted fruit loaf

4 thick slices fruit loaf or barmbrack 75g soft butter 50g soft brown sugar ½ teaspoon vanilla extract ¼ teaspoon mixed spice

Set oven to 180°c and line a baking tray with parchment paper.Mix the butter, sugar, vanilla and spice to a smooth paste.Spread over both sides of the loaf and place in oven for 20 minutes, turning over half way.

Blackberry cream

150g blackberries 75g castor sugar 200g mascarpone 250ml double cream

Cook the blackberries with the sugar for 5 minutes then blend to a smooth puree and pass through a sieve to remove seeds. Cool.

Whisk into the mascarpone and cream until thick.Poached apples 2 red eating apples 35g castor sugar 100ml water Juice 1 lemon

Place the sugar, water and lemon in a small pan and simmer until sugar has dissolved.Quarter, peel and core apples. Slice thinly and place in hot liquid. Cook for 5 minutes then cool.

Spoon some of the blackberry cream onto hot toast and add some poached apples and a few blackberries to garnish.

Pork belly salad with radishes, hot and sour plum sauce 750g pork belly slices 1 tablespoon honey 2 tablespoons soy sauce 2 tablespoons cider vinegar

Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once.

12 radishes, halved Heat a pan and add the pork to crisp the fat. Add the radishes and juices from pork. Cook until golden. Add a couple of tablespoons of the plum sauce on top of the pork

Hot and sour plum sauce

250g plums, halved, stoned and chopped1 tablespoon oil1 red onion, chopped 100ml cider vinegar2 star anise2 cloves garlic, chopped 25g ginger root, chopped 1 red chilli chopped 25ml soy sauce 35g dark brown sugar

Cook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth puree. Pass through a fine sieve

2 little gem, separated into leaves 4 chopped scallions 1 tablespoon sesame seeds 1 tablespoon desiccated coconut 1 teaspoon black sesame seeds

Toast the seeds and coconut in a dry pan until the coconut is golden.Place the lettuce on a platter or plates. Add the pork, radishes, scallions and sprinkle the seed mixture onto the pork. Drizzle over a little more sauce and serve.

250g bite size pasta like macaroni, orzo1 ham hock or 250g ham trimmings ( ask your butcher)2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil1 medium, leek, split washed and chopped 1 large courgetteBunch basilBunch parsley 50g finely grated parmesan

Pour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat.Blend the cooking liquor. Heat the oil in a pan and cook the leeks and courgettes for 5 minutes. Add half the stock ( freeze the rest) and bring to a simmer. Cook the pasta, drain and add to the pan with the herbs and ham meat. Check seasoning. Remove the stalks from the basil and set aside. Chop the basil leaves and parsley and add to pan with half the parmesan and mix well. Spoon into bowls and sprinkle over the remaining parmesan.

Tomato toasts 8 slices sourdough8 medium local tomatoesBasil stalks from above2 tablespoons olive oil or good local rapeseed oil

Cut the tomatoes in quarters and place in a baking dish. Finely chop the basil and sprinkle over with the oil and season with salt. Bake in a 180oc oven for 15 minutes.Grill the bread and spread the tomato on top. Serve with the pasta.

Harissa 1 red chilli, deseeded and chopped 1 clove garlic, chopped 2 shallots, chopped 1 tablespoon cooking oilZest and juice 1 orange 50ml sherry vinegar Pinch cinnamon1 teaspoon ground coriander seeds 1 teaspoon cumin seeds 1 teaspoon smoked paprika 50ml good olive oil or good local rapeseed oil

Cook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning.

Carrot Quinoa 1 onion, finely chopped 1 tablespoon oil200g quinoa, rinsed in cold water 600ml vegetable stock 175g coarsely grated carrot

Cook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoons of the harissa and any resting juices from the chicken.

Grilled chicken

8 boneless chicken thighs, skin onOil for brushing Salt for seasoning

Heat a grill pan or barbecue until hot and brush the chicken with oil and season with salt. Place skin side on the grill and cook until golden and crispy. Flip over and cook on the other side until the chicken is cooked through. Transfer to a tray to rest for 10 minutes and brush the top with some harissa. Serve the chicken on the quinoa with more harissa on the side.

Caramelized cherries 250g cherries, stoned and halved 75g castor sugar 125ml boiling water 1 teaspoon vanilla paste or extract

Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.

Chocolate granita 450ml water 2 teaspoons glucose 75g castor sugar 25g cocoa powder 75g chopped dark chocolate

Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen.200g crème fraiche

Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.

Brined pork chops 4 x 200g pork chops 500ml water 20g seasalt 1 teaspoon mustard seeds25g light brown sugar Few sprigs thyme or rosemary1 clove garlic, smashed

Place water, salt , mustard seeds, sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil. Grill the chops for about 5 minutes each side and half way through the cooking brush with the barbecue sauce to glaze. Give a final brush of the sauce to finish and rest. Any remaining sauce can be placed in a jar and will keep in the fridge for a month.

Barbecue Sauce

2 tablespoons oil2 cloves garlic, minced1 stick celery, finely chopped 2 shallots finely chopped 2 tablespoons tomato puree200ml tomato ketchup200ml water100ml white malt vinegar2 tablespoons treacle1 tablespoon Worcestershire sauce

Fry the garlic, celery and shallot gently in the oil until golden and add the tomato puree.Cook for 30 seconds then add the remaining ingredients.Bring to the boil then simmer gently, stirring frequently, for 30 minutes.Blend to a smooth sauce then pass through a fine sieve.

Corn and potato salad 1kg new potatoes, scrubbed cut to roughly the same size2 ears corn in their husk if possible 125ml sour cream 100ml buttermilk 75g mayonnaise 1 tablespoon horseradish sauce 1 teaspoon Dijon mustard 1 teaspoon gochujang or any chill paste 4 scallions chopped 1 tablespoon chopped chives

Place the potatoes in a pan of cold water and bring to a gentle simmer. Place the corn directly on grill and cook until black on outside all over. Remove husk and cut the niblets from the corn and place in a bowl. Drain when just done and cut into bite sized pieces and mix into the corn with the remaining ingredients. Toss well and check seasoning.

Herb rice salad 200g basmati rice, boiled for 10 minutes in salted water, drained and cooled4 scallions, finely chopped Zest from 1 lime Chopped soft herbs like mint, coriander, parsley and chives2 tablespoons white wine vinegar 50ml olive oil or good local rapeseed oilSalt and pepper to taste

Mix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning.

1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper 2 tablespoons oil1 bulb fennel 1 red chilli, deseeded and chopped 2 cloves garlic, chopped 2 shallots, finely chopped Juice of lime from above50g butter

Heat the oil in a large frying pan or wok. Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. Spoon into a serving bowl and serve with the rice salad.

Garlic pork pintxos

8 wooden skewers 600g trimmed pork fillet cut into thin slices 2 teaspoons honey 1 tablespoon sherry vinegar 3 cloves garlic, minced 3 tablespoons oilSalt

Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through.

Patatas Bravas

Tomato sauce 2 shallots chopped 1 clove garlic, chopped 2 tablespoons oil300g new season local tomatoes, halved ½ teaspoon smoked paprika ½ teaspoon cumin seeds ¼ teaspoon good quality dried oregano 25ml sherry vinegar

Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week.

1kg new potatoes, scrubbed and cut into 2cm dice2 sprigs rosemary Oil for cooking Salt to season

Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.

Meringues

4 egg whites 225g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour

Set oven to 120oc and line a large baking tray with parchment paper.Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute.Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool. White chocolate cream500ml double cream175g white chocolate chopped

Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes.Whisk the rest of the cream and fold in the cold white chocolate mixture.

Gooseberry compote 350g gooseberries, topped and tailed 75g sugar 2 tablespoons elderflower cordial

Place the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.

Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.

8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip)Handful of chopped parsley

Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley.Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch.Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil50ml good quality olive oilLemon from above50g grated parmesan + extra for garnishSalt and pepper to taste

Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste.Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.

Elderflower cordial15 elderflower heads, washed1 litre boiling water450g castor sugar1 lemon finely sliced2 teaspoons citric acid

Place the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well.Add the citric acid and cover for 24 hours.Strain through muslin and store in sterilized bottles.

Strawberry and coconut crumble cake with lemon cream

325g strawberries, hulled and roughly chopped 50g sugar 25g cornflour

Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.

Line a cake tin with parchment paper and set oven to 180oc.Crumble topping 100g plain flour 60g butter at room temperature30g castor sugar

Rub the butter into the flour to coarse crumbs and mix in the sugar.

225g plain flour ¾ teaspoon baking powder50g desiccated coconut 200g castor sugar 75g melted butter 2 eggs 100ml whole milk1 teaspoon vanilla extract

Mix the flour, baking powder, coconut and sugar in a bowl and make a well in the centre. In a separate bowl whisk the butter, eggs, milk and vanilla. Add to the dry ingredients and mix to a smooth batter.Spoon half into the bottom of the cake tin and spread well. Cover with the cooled strawberries. Top with the remaining cake mix – don’t worry too much about spreading it – dollop it over as much as you can. Sprinkle the crumble evenly over the top and place in oven. Bake for about 45 minutes or until golden on top and an inserted skewer comes out clean. Cool for 15 minutes before cutting up.

Lemon cream

Zest and juice 1 lemon 50g castor sugar 250ml double cream

Boil the lemon zest and juice with the sugar to a thick syrup and cool.Whip the cream and fold in the lemon mixture.

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking

2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.

Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.

Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oilSalt and pepper to taste

Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to taste

Spoon around the platter of lamb and vegetables to serve.

Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.

Onion and whiskey chutney 4 onions2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar)50ml whiskey Salt and pepper

Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool.

Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

Honey chilli pork griskin kebabs with Mexican street corn

Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill.500g griskins 1 onion, peeled , cut in half and then into bite size pieces1 teaspoon chipotle chilli paste 1 tablespoon oil1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey

Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go.

Mexican street corn4 corn on the cob1 tablespoon oil 25ml mayonnaise 25ml sour cream1 clove garlic, finely grated35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped corianderChilli powder to sprinkle

Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Raspberry mousse

Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar

Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk100ml whipping cream250ml double cream

Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown sugar 35g dates, finely chopped 45g hazelnuts, chopped 1 teaspoon vanilla extract

Set oven to 160oc and line a tray with parchment paper.Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.

To assemble -

100g madeira sponge 50ml elderflower cordial or liqueur 150g fresh raspberries Elderflower sprigs

Cut the sponge into small dice and divide among 4 glasses.Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing

Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use.Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.

Caramelized onions 4 red onions 2 tablespoons oil2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste

Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper.

To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter

Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread.Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Homemade chocolate ice cream

500ml double cream 75ml condensed milk 100g dark chocolate, chopped ¼ teaspoon cinnamon Pinch allspice

Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.

Rum flamed bananas

4 bananas, peeled and split in half lengthwise 50g dark brown sugar 50g butter 35ml rum 100ml double cream

Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth. Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

Mole blend 1 dried chipotle chilli1 teaspoon coriander seeds 1 teaspoon cumin seeds ¼ teaspoon cinnamon 25g walnuts 15g almonds 15g pumpkin seeds 1 onion, chopped 2 cloves garlic, minced 35ml good local rapeseed oil or veg oil1 tablespoon tomato puree

Cook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree.

6 boneless, skinless chicken thighs1 tablespoon oil 1 tablespoon mole 100ml chicken stock Juice 1 lime Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices.Pumpkin seed filled tortillas 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil25g pumpkin seeds 200g plain flour ½ teaspoon salt 35g chopped butter 75ml water

Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough. Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side. To serve – Sour creamFresh coriander sprigs

Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.

Strawberries Romanoff with whipped yoghurt and jam biscuits

Strawberries Romanoff 500g strawberries, green top removed and halvedJuice and zest 1 orange Splash orange liqueur 2 teaspoons icing sugar

Mix everything together and chill for a few hours giving the bowl an occasional toss.

Whipped yoghurt

350ml double cream175ml Greek style yoghurt 1 tablespoon honey 1 teaspoon vanilla paste or extract

Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt.

Jam biscuits

175g soft butter 160g castor sugar 2 egg yolks 225g plain flour 50g ground almonds ½ teaspoon baking powder Your choice of jams

Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc.Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting.Spoon some jam into the dent. Bake for about 30 minutes or until golden and firm. Cool before serving.

600g monkfish fillet, cut into 420g castor sugar 50ml light soy sauce2 teaspoons finely grated ginger1 teaspoon sesame oil1 teaspoon Chinese five spice powder1 teaspoon cornflour75ml water1 tablespoon oil4 finely chopped scallions Few sprigs fresh coriander

Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil in an oven proof pan and add the monkfish. Seal off for a minute each side and add about half of the remaining marinade over the top. Place in oven for 10 minutes or until firm to touch but with a little give. Add the remaining marinade and allow to rest for 5 minutes. Heat up to reduce the juices. Remove monkfish from pan and slice. Serve on the rice with a scattering of scallions and coriander.

Spinach and sesame rice 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil1 tablespoon sesame seeds 1 teaspoon sesame oil225g longgrain rice 500ml vegetable stock 100g spinach shredded

Cook the onion and garlic in the oil in a saucepan until golden. Add the sesame seeds and cook for a minute. Add the rice and sesame oil and cook to coat with the onion mixture. Add the stock and bring to the boil. Place a lid on and simmer for 12 minutes. Add the spinach and replace the lid and leave for 5 minutes. Stir the spinach through and serve.

Rhubarb and almond puddings with rhubarb ripple cream

Crab cakes with devilled celeriac and apple slaw, dill mayo

Grilled lamb chops with hotpot potatoes, purple sprouting broccoli with anchovy dressing

Grilled honey and beer glazed gammon with potato and kale gratin

Lemon Bakewell tart with blueberry compote and cream

Rump Beef Ragu with Soft Polenta

Scallops with sage, crispy bacon, and roast celeriac cream

Tigelle with grilled chicken, blue cheese, apple and walnut dressing

Crespelle with beef ragu and cheese sauce

Crispy Five Spiced Beef with Mushroom Fried Rice

Chocolate stout slab cake with chocolate buttermilk frosting

Bacon chop traybake with parsnips, pears and cider

Potato, bean and chorizo stew with crispy kale

Korean fried purple sprouting broccoli with gochujang ,miso mayonnaise and fried rice

Spiced white chocolate panna cotta with clementine jelly, walnut and apricot biscotti

Squash, chestnut and spinach pithivier with black garlic gravy

Deep fried stuffed olives with feta and lemon

Cinnamon rolls with homemade mincemeat

Apricot jam sponge puddings with amaretto and nutmeg custard

Cheesy smoked haddock stuffed potatoes with salsa verde crema

Plum and Berry Cobbler

Pumpkin and cheese scone with candied onion and chive sour cream, crispy salami

Prawn and sweetcorn laksa

Apple, pear and pecan torta

Ham hock, leek and cheese pasta

Teriyaki whiskey glazed salmon with spiced carrot rice

French Onion soup with shin of beef

Apple cheesecake slice

Blackberry and Plum Cake

Cod with creamed mustard leeks, crispy black pudding

Breakfast bread with baked eggs

Grilled Italian sausage patties, tomato glaze, sweet and sour peppers

Nashville fried chicken with hot honey, green chilli hot sauce, honey corn bread

Grilled, brined, butterflied mackerel with apple and cardamom glazed beetroot

Rhubarb and blackcurrant meringue cake

Whiskey brined pork bites with whiskey, maple glaze and onion and whiskey ketchup

Yoghurt and elderflower mousse with gooseberry compote and lemon almond biscuits

Knickerbocker Glory (vanilla icecream, strawberry sauce, jelly, blackcurrant sorbet)

Roast chicken breast with Comber Earlies, fennel and cider Boulangere

Panzanella & Tuna, fennel and olive salad

Choux buns with strawberry and elderflower diplomat cream

Grilled onion soda bread sandwich with bacon, cheese, mustard and apple sauce

Apple and elderflower fool with oaty crumble

Cheese, bacon and scallion soda with sausage patties and poached egg

Black bean and beetroot burger with roast onion and gherkin mayo and pickled tomatoes

Paula's bakes Tiffin Cake with Hot Chocolate

Chicken sauté with creamy leek and cheese sauce, wild garlic buttered parmentier potatoes

Simnel Spiced Carrot Muffins with almond frosting

With whiskey roast onions

Sponge with a white chocolate and sprinkle over the top.

Delicious slow cooked lamb with carrot and barley pilau

Paula and John went to Canrlough Controlled Integrated Primary to feed the Healthy Heroes

Fairtrade Chocolate and coffee cremeux with ginger biscuits

Crespelle with leek, bacon and cheese

Sable Breton, elderflower diplomat crème, blood orange, plum, pomegranate and rose

Paula cooks up mushroom and sausage stuffed chicken with miso-smashed potatoes with parmesan

Rum, raisin and pineapple puddings with muscovado and vanilla cream

Paula cooks up some Eight Treasure Rice

Red cauliflower and potato curry

New Year Duck with Lentils and Polenta

Paula's recipe for yule log with mulled fruit cream

Maple allspice glazed ham

Spicy biscuits and festive fudge

Paula's recipe for this weekend.

Christmas Cake

Mushroom Cannelloni

Paula's recipe for reduced sugar brownies with Barbados cream

Chocolate Caramel Puddings With Orange And Vanilla Salad

Paula cooks up a pumpkin and sausage lasagne

Spiced date puddings with pears in cider caramel sauce

Spice Crumbed, Fried Plaice with Purple Sprouting Broccoli, Hazelnuts, cider butter sauce

Paula bakes up an oaty apple cake

Spiced chicken and carrot patties with yellow split pea dahl

Spiced chicken and carrot patties with yellow split pea dahl

Spiced chicken and carrot patties with yellow split pea dahl

Damson icecream with brown sugar meringue and spice sugared plums

Damson icecream with brown sugar meringue and spice sugared plums

Damson icecream with brown sugar meringue and spice sugared plums

Paula's recipe for sourdough bread.

Paula's recipe for sourdough bread.

Paula's recipe for sourdough bread.

Paula cooks up some cauliflower soup

Paula cooks up some cauliflower soup

Paula cooks up some cauliflower soup

Beef cheek braised with ale and pickled walnuts, creamed turnip mash

Crispbreads with whipped cheese & roast onion, local tomatoes & grilled scallion dressing

Apple and blueberry streusel

Passionfruit, honey and yoghurt mousse with nectarine and raspberry salad

Grilled chicken fillets with basil butter and Tuscan bean salad

Lemon syllabub with blackcurrant and strawberry, orange wafers

Lamb koftas with chickpea couscous salad, mint chutney and yoghurt dressing

With chocolate crumble, whiskey candied raspberries.

Filipino chicken with rice salad

Poutine with local new season potatoes

Beer battered prawn tacos

Slow roast pork with apple gravy, rosemary potato and cider kebabs

Cherries Jubilee sponge sandwiches

Memphis barbecued chicken with beer butter and grilled corn

Whiskey glazed, tea smoked monkfish with spiced beetroot pilau

Vinny Hurrell tries some spicy appple treats

Homemade rum and raisin ice cream with Florentines

Grilled beef salad with potato and asparagus, horseradish and lovage dressing

Salami stuffed breast of lamb with braised carrots and rosemary gravy

Hot Cross Blondies

Flatbread with Mussels, Wild Garlic and Tomato Confit

Paula's Recipe for Lemon Delicious Pudding with Limoncello and Raspberry Cream

Paula's recipe for Duck and Parsnip Hash with Garlic Mushrooms and Egg

Paula McIntyre's Lamb Stuffed Baked Potatoes

Gnudi with n’duja tomato sauce

Baked apple and cinnamon pancake

Vinny Hurrell sits in for John and Paula makes tigelle with salami, olives, tomatoes and rocket and black garlic dressing

Persian Love Cake with spiced cherries and rosewater

Viennese whirls with rhubarb and cream

Moroccan spiced monkfish with baba ganoush

Blood orange cheesecake cream with almond and white chocolate crumble, candied orange

Okonomiyaki with tonkotsu glazed bacon ribs

Vinny Hurrell is standing in for John and Paula is making spiced beetroot soup

Pork Florentine with braised lentils and balsamic grilled onions

Speculoos Biscuits

Spiced pineapple and maple glazed ham

Some tasty treats to get into the mood for the festive season

Paula bakes the famous chewy Italian delicacy

Reduced sugar carrot cake with orange frosting

Creamy Chicken and Leek Soup with Basil Pistou

Summer Berry Trifle

Self Saucing Toffee Apple Pudding

Pasta with Slow Cooked Shortrib of Beef, Lentils and Mushrooms

Kerala Style Chicken Curry with Naan

Cheese and Herb Filled Rolls with Roast Garlic Butter

Moroccan Spiced Cottage Pie with Squash Mash

Paula makes a damson, apple and blackberry cheesecake slice, live at the Balmoral Show.

Scallops with Celeriac and Apple Purée, with an Apple Salad

Crispy pork filled with leeks, smoked cheese, topped with a creamy mushroom sauce

Brioche with Frangipane and Plums

Grilled duck with blackberry ketchup and beetroot

Twice Baked Goat Cheese Soufflés with Honey Candied Walnut and Honey Dressing

Paula makes raspberry and chocolate merveilleux, live from Stendhal Festival in Limavady

Quince Glazed Pork Ribs, with Pears, Celery and a Toasted Oat Salad

Barbecued Mackerel with Courgettes and Harissa

Whiskey Cured Brisket with Whiskey Honey Glaze, Mustard Pickled Onions and Brioche

Lemon and Elderflower Poached Apricots with Elderflower Granita

Barbecue Chicken with a Burnt Honey Glaze, Buttered Corn and Radish

Halloumi, Courgette and Mint Fritters with Tomato Quinoa

Bagna cauda picnic sandwich with a green olive tapenade.

Cherry clafoutis, pistachio crumble, hot white chocolate sauce

Beef burgers with cheese, homemade dill pickles and burger sauce

Sicilian Style Pizza with Tomatoes and Olives

Italian style pork braised in milk with buttered leeks and mustard mash.

Strawberry Shortcakes, Jelly and Cream

Fairtrade Chocolate Coffee Fudge Cakes with Chocolate Cream

Steak, Cheese and Corn Mulitas with Toasted Pepita and Scallion Crema

Aubergine Rolls with Cannellini Beans, Baked with Sugo, Tomato Salad

Aubergine Rolls with Cannellini Beans, Baked with Sugo, Tomato Salad

Tea Smoked Salmon, Grilled Leeks, Soft Egg, Crunchy Crumbs and Maple Mustard Dressing

Miso Sugared Beef, New Season Asparagus, Creamed Spinach, Garlic Hassleback Potatoes

Butterflied roast leg of lamb, potato and leek cake.

Torta di Riso - Rice Pudding Tarts

Bacon chops with cabbage and potato gratin

Homemade English Muffins with parma ham, poached egg, tomato and hollandaise sauce.

New season rhubarb and coconut meringue tart

Maple mustard roast chicken with lentil and roast celeriac salad

Celebrate bread week with this delicious cheese filling and side

Celebrate Pancake Tuesday or Valentine's day with this tasty treat.

A family favourite dessert

Tastes good with dressed greens and some buttery potatoes.

Hearty comfort food doesn't get much better than this hotpot

If you are looking for comfort food this is the dessert for you.

The perfect comfort food

Perfect recipes for using leftover ham, roasties and vegetables.

A choice of two starters....

If you are looking for a special Christmas dessert this might be the one.

Pull out all the stops and make this a special Christmas dinner

Home-made Christmas gift ideas

Stir-up Sunday this weekend time to get busy!

A great Italian dip for bread or veggies

A little taste of Italy

A rich after-dinner treat!

Seasonal carrots make a tasty lunch or a light dinner

A simple but delicious soup

Enjoy this hearty vegetarian dish

Spice up the chicken and enjoy with tomato rice on the side

Plum & Blackberry Torta, oozing with seasonal plums and a 'Plums in the Park' cocktail

Beautifully spiced Middle Eastern lamb dish

Tangy apple and hot mustard ensures this dish is full of flavours

Seasonal juicy peaches make the perfect late summer dessert

Great for a BBQ or with a roast dinner.

If you like chocolate this is the dessert for you.

A tasty supper rich in omega-3.

A little taste of Italy!

Seasonal blackcurrants are perfect for a summer dessert

Add a little Caribbean sunshine to your salad with some juicy pineapple.

A proper steak burger sizzling on the grill.

A creamy Summer-time dessert Italian style!

A special treat for Father's day or any day of the week.

Celebrate International Sushi Day with this traditional Japanese dish.

A taste of Summer ....

The perfect biscuit with a cuppa.

It's all about the Alabama white sauce when eating this barbecue chicken.

A tangy, tasty dessert making the best of this season's rhubarb

A healthy and tasty dish to kick off National Vegetarian Week

A Mexican celebration for Cinco de Mayo enjoy!

A little bit of ginger, some garlic, you decide chilli in or out - some like it hot!

The perfect recipe for the lovely weather we are having

Delicious ingredients help create the perfect Easter dish.

Celebrate International Carrot day with these gorgeous little cakes in pots.

Spice up your roast chicken and make it a juicy and succulent dish.

Simple, tasty and yum.

A warm and creamy soup with a whiskey twist.

A healthy dish packed with Asian flavours.

Perfect dish for the dinner table, tastes even better when you use Fairtrade ingredients.

On the side or as a sandwich with your choice of filling.

Stuff with your favourite fillings.

Spead the love with this tasty white chocolate dessert.

One of the best ways to serve up rhubarb

The perfect nibbles for a Burns night celebration.

A hearty dish for a cold day.

A tasty Mediterranean Dessert.

A tasty twist for any chicken dish.

A little retro taste from our childhood.

Now they are tasty sprouts!

This will look good on the Christmas table.

Something sweet for the taste buds.

Paula serves up pancakes with a twist

A trifle with a twist

Pasta Fagioli

100g chopped pancetta 1 onion , finely chopped 1 stick celery finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 200ml red wine 500ml passata 250ml chicken stock 350g pasta 1 tin cannellini beans drained Handful chopped parsley 50g grated Parmesan

Cook the pancetta in a large pan until golden and fat is rendered. Add the celery, onion and carrot and cook gently for 15 minutes. Add the wine and cook for a minute. Add the passata and stock and cook until thick - about 40 minutes. Cook the pasta, drain and mix into sauce with some of the cooking water. Add the beans and cook for a minute. Add the parsley and Parmesan and serve.

Paula gets creative with plums

Paula serves up something special for Lamb Week.

A sweet way to use up up left over rice.

Paula tries her hand at some fusion cookery, with delicious results

An Italian inspired treat

A mouth-watering summer treat!

Paula does some Mexican influenced cooking.

With potato flat bread and kebab shop sauce

With mint, smoked almond and elderflower salad.

With poached rhubarb and barbecued strawberries.

A summer treat from the garden.

Paula serves up a delicious quiche

Paula gets in the mood for BBQ season with some vegetables.

A maritime feast, served with a delicious Italian twist "Bellissimo"

Paula serves up a treat with delicious Armagh apples.

Succulent duck served with smoky, spicy mixed seeds

Paula serves up an Easter treat in Derrylin.

Paula serves up an Easter treat with chocolate and figs.

Paula cooks up some kippers at the seaside.

Getting in the mood for Pancake Day with a savoury twist

Paula serves up a delicious treat with chocolate and bananas.

Paula works wonders with some new season fruit and veg.

A seasonable fish dish with delicious potato cakes

Paula celebrates Chinese New Year & the Year of the Pig, with Char Siu Pork and Noodles.

A perfect winter warmer.

A hearty vegetarian stew.

A tasty festive treat.

Paula serves up an early festive treat.

Gougeres with blue cheese mousse, cranberry and port glaze

Paula serves up the perfect treat for 'stir-up Sunday'.

Paula gets creative with the humble turnip.

Paula gives us a taste of a dessert from the trenches.

The humble sausage gets a makeover from Paula.

Paula cooks up a spooktacular treat in the kitchen of BBC Radio Foyle.

Paula serves up some squid, with a local twist.

Paula serves up a hearty pie.

Braised Char Siu Pork with Potatoes and Pak Choy Char Siu Pork

Chocolate Fig Cake with Chocolate and Red Wine Sauce, Caramel Cream

Korean Style Fried Fish Bap with Homemade Ginger Chilli Mayo

Aromatic Shin of Beef with Udon Noodles and Mushrooms

Treacle Tarts

Aromatic Lentil and Chicken Broth with Crispy Onions

Paula bakes a traditional King Cake.

Christmas Party Food

Beef, Potato and Horseradish Hotpot with Bacon Crumb.

Mincemeat Shortcake and Hot Buttered Rum

Vanilla Baked Yoghurt with Clementines and Dried Cherries

Paula Cooks Ham Hock and Vegetable Soup

Paula cooks Gingerbread with Spiced Plums and Red Wine

Pork and Apple Patties with Rib and Cider Gravy, Sautéed Cabbage

Grilled Beef Salad with Mushrooms and Radish

Raspberry poached pear, raspberry cream, chocolate sauce and candied hazelnuts

Sausage, Chickpea and Summer Savory Rolls with Sicilian Courgette Chutney

Paula cooks plum fritters with hot chocolate sauce

Pork salad with apple, radish, ginger and elderflower

1 pork fillet trimmed and cut into medallions

1 tablespoon cooking oil

1 tablespoon honey

2 tablespoons elderflower vinegar ( made by infusing vinegar with elderflowers) or substitute regular white wine vinegar

2 tablespoons soy sauce

25g finely grated ginger

2 red apples, cored and sliced

200g radishes, sliced

1 red onion, finely sliced

2 tablespoons Greek yoghurt

2 tablespoons mayonnaise

2 little gem lettuce, separated into leaves

Toss the pork in half the oil.

Place in a smoking hot pan and cook through.

Set aside to rest.

Toss the apple slices in the remaining oil and cook until golden in the pan you cooked the pork.

Place in a bowl.

Add the radishes, onion, yoghurt and mayonnaise and mix well.

Return the pork to the pan with any juices and cook.

Whisk the honey, vinegar, soy and ginger together and add to the pan.

Cook until the pork is glazed.

Place the gem around a serving dish.

Place the apple salad in the middle and add the pork and juices.

Elderflower and hibiscus cordial

15 elderflower heads, washed

1 litre boiling water

1 tablespoon hibiscus flowers or rose petals

450g castor sugar

1 lemon finely sliced

2 teaspoons citric acid

Place the sugar in a bowl and pour over the boiling water and add the hibiscus flowers. Add the lemon and elderflower heads and stir well.

Add the citric acid and cover for 24 hours.

Strain through muslin and store in sterilized bottles.

As part of bread and baking month Paula prepares flatbreads with brisket

Spiced lamb and carrot sausage rolls

Paula makes a warming winter pudding to chase away the winter blues

Paula's authentic Italian Spaghetti Bolognese