Fajitas
4 tbsp corn or vegetable oil, (2 tbsp for the salsa mixture and 2 tbsp for the frying) 1. To prepare the filling, add 4 tbsp of oil to a pan and cook the onion, chilli and garlic until soft. 2. Add the beans and cook for a further 10 minutes, ... [... more]
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Wafer Thin Plum and Almond Tart
1. Roll out the puff pastry thinly and dock the surface with a fork. Cut out four discs or squares. Place in the fridge to rest. 2. Stone the plums by cutting them in half. Cut the plums into wedges using a sharp knife. Remove the tarts from the ... [... more]
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Amazing mocha creme brulee
2. Make the brulée by warming the double cream, milk, coffee and half the sugar in a pan. Add the other half of the sugar to the egg yolks and whisk. 3. Once the cream and milk are hot, pour onto the egg mixture and whisk well. Pour through a ... [... more]
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Poached pears with hot chocolate sauce
1. Place the white wine, sugar, honey, cinnamon and vanilla pod in a deep saucepan. Bring to a gentle simmer and then add the pears. Poach the pears over a low heat for 30-40 minutes or until translucent, turning occasionally. 2. Meanwhile, make ... [... more]
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Seared Steak with Deep-Fried Cabbage and Potato Galettes
2. Place the steaks in freezer bags, add the olive oil and sea salt. Seal the bags, then tenderise the steaks by flattening with a rolling pin. Set aside. 3. To prepare potato galettes, mix the butter, seasoning and parmesan in a bowl. Dip the ... [... more]
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White Wine Sauce
1. In a medium saucepan heat the white wine sauce then add the cheese and allow to melt. 2. Check the seasoning. Just before serving add the rocket or spinach and the walnuts. 1 tub/jar shop bought white wine sauce 110g/4oz Gorgonzola, ... [... more]
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Orange souffle
6 tbsp good quality bought custard (made with eggs and cream) 2. Take two 9cm/31/2in diameter ramekins, brush the inside lightly with butter and coat evenly with sugar - tip out any excess. 3. Add the orange zest to the custard together with the ... [... more]
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Tataki of Tuna Loin
Japanese soy sauce, for dipping English mustard, to accompany 1. Slice the tuna into two pieces. Heat a griddle pan until smoking hot. 2. Brush the tuna with the groundnut oil and season generously with salt and pepper. 3. Sear for 15-20 seconds ... [... more]
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Trout Stuffed with Onions and Honey
2. Fry the onions and garlic gently in a little oil until they are very soft - this will take 15-20 minutes. Add the honey, vinegar and herbs and continue to cook until the onions are well browned. Season and set aside to cool. 3. Stuff the trout ... [... more]
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Comforting cottage pie
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft. boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with ... [... more]
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Crisp spiced chicken
1. Cut the chicken breast into bite-sized slices lengthways. Dust in the flour and set aside. 2. Heat about 5cm/2inch of sunflower oil in a large heavy-based frying pan. 3. Place the paprika, tumeric, cumin, coriander and celery salt in a large ... [... more]
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Syrup Sponge with Custard
custard (ready made or prepared as per instructions on the packet) 1. Sieve together the flour and baking powder. Tip the butter, sugar, eggs, flour and baking powder into a processor and mix to a paste. 2. Add the lemon juice and zest, continue ... [... more]
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