Episódios
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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