Gooseberry Ice Cream Recipe

Gooseberry Ice Cream (Serves 8)

An in-season and British fruit transformed into a sharp, but sweet and creamy dessert...

Ingredients: 300ml Double Cream
                          300ml Full-Fat Milk
                          6 Egg Yolks
                          1/2 Vanilla Pod
                          500g Gooseberries
                          145g Caster Sugar
                          60ml Water

Method: 

1. To make the gooseberry puree, in a small pan combine the gooseberries, water and 45g of caster sugar and poach on a low heat. Cook the gooseberries until they start to burst, before transferring the contents of the pan to a food processor. Blitz until a puree is formed, before passing the gooseberries through a sieve to get a smoother result. Allow to cool.

2. Heat the milk, cream and vanilla in a saucepan and bring up to a simmer. Meanwhile whisk the egg yolks together with the remaining sugar in a bowl. Once the cream and milk has come to the boil, pour the contents on to the egg yolks/sugar mix and whisk until fully combined.

3. Place the mixture back into the pan and heat gently. Stir continuously and allow the custard to thicken. Once thickened to coat the back of spoon, strain the custard through another sieve and set aside to cool.

4. Once the custard and gooseberry puree have both cooled, fold together and churn in an ice cream maker for 25-30 minutes.

5. Store in an airtight container before placing in the freezer. Consume within 1 month.

Wild Garlic Oil

Wild Garlic Oil (Makes 225ml)

An ingredient that is only in season for 4-6 weeks (April till Mid-May), by making it into an oil it can be preserved for 8 months when left refrigerated. A versatile oil which can be used in mashed potatoes, gnocchi, pesto, dressings and more...

Ingredients: 100g Wild Garlic
                          120ml Olive Oil

Method:

1. In a food processor blitz the wild garlic and 100ml of the olive oil, for 2 minutes.

2. To store the oil, boil a kettle and pour the water directly into the jar to sterilise it before tapping out the excess water. Do not try with a tea towel, as it will decrease the sterilising temperature. Repeat this process with the lid as well.

3. Pour the oil into the jar, before topping with the remaining 20ml of oil, to allow no air to get to the wild garlic oil, preserving it for longer.

4. Refrigerate, once the jar has come down to room temperature.

Penang Fish Curry Recipe

Penang Fish Curry (Serves 6)

A delight for the taste buds, with salty, sweet and spicy flavours...

Ingredients: 1 Stalk Lemongrass
                          2 Yellow Chillies
                          2 Shallots
                          1 Thumb-Sized Piece Galangal or Ginger
                          4 Cloves of Garlic (Peeled)
                          1 Teaspoon Coriander Seeds
                          1 Teaspoon Cumin Seeds
                          1 Teaspoon Turmeric
                          2 Tablespoons Fish Sauce
                          1/2 Teaspoon Shrimp Paste
                          2 Tablespoons Palm Sugar
                          1 Tablespoon Lime Juice
                          400ml Coconut Milk
                          1 Red Pepper (De-Seeded & Sliced)
                          1 Yellow Pepper (De-Seeded & Sliced)
                          1kg Mixed White Fish Fillets (Skin Removed)
                          200g Mange Tout (Sliced)
                          8 Kaffir Lime Leaves
                          Small Handful of Fresh Coriander (Roughly Chopped)
                          Small Handful of Thai Basil (Roughly Chopped)

Method:

1. For the curry paste, toast the coriander and cumin seeds in a frying pan with no oil for 1 minute before grinding the seeds into a powder with a pestle and mortar.

2. In a food processor, blitz the lemongrass, chillies, shallots, galangal, garlic, cumin, coriander, turmeric, fish sauce, shrimp paste, palm sugar and lime juice until a rough paste is formed.

3. In a large wok, add a tablespoon of vegetable oil and on a high heat fry the yellow curry paste for 2 minutes. Add the kaffir lime leaves and pour in the coconut milk and 100ml of water and allow to cook to a gentle simmer by turning down the hob to a low to medium heat.

4. Add the peppers and cook for a further 15 minutes. 

5. For the fish, season with ground black pepper, but no salt and cook in the sauce for 5-6 minutes with the mange tout until the fish begins to look opaque.

6. Serve immediately with rice noodles.

Apple Crumble Souffle Recipe

Apple Crumble Souffle (Serves 4)

A traditional, British dessert refined into a souffle...

Ingredients: 1/2 Vanilla Pod (Seeds Scraped Out)
                          200ml Full-Fat Milk
                          1 Egg
                          6 Egg Whites
                          95g Plain Flour
                          30g Butter
                          15g Cornflour
                          220g Caster Sugar
                          3 Cox Apples (Peeled, Cored & Diced)
                          1 Cinnamon Stick

Method:

1. For the crème patissière, put the milk and vanilla pod in a saucepan and slowly bring to the boil. Meanwhile, beat the egg in a large bowl and then, continuously whisking with a hand-held electric mixer, slowly add 35g caster sugar, then 20g of flour and, finally, 5g of cornflour. Once the milk has come to the boil, pour it onto the egg custard, mix and whisk. Transfer back to the pan and cook on a medium-high heat for 5-8 minutes or until thick. Pass it through a fine sieve.

2. To make the apple purée, slowly cook 2 of the apples, cinnamon and 50g of sugar together with 50ml of water in a saucepan for 5-10 minutes or until the apple turns to mush. Pass through a sieve, watering it down if it seems a little thick, and keep warm. Whisk together the apple purée and 40g of caster sugar in a saucepan and then simmer over a medium heat until reduced by half. Mix 10g of cornflour with a little water to form a paste and add to the purée. Increase the heat to high and cook the purée until it has thickened. Transfer to a food processor and blend, then strain and leave to cool.

3. For the crumble, preheat the oven to 160 degrees Celsius. Rub 75g of flour, 65g caster sugar and butter together in a bowl to form crumbs, then spread on a baking tray and cook in the oven, stirring every 5 minutes, for 20-25 minutes or until golden. Remove from the oven, leave to cool and then blend in a food processor. Increase the oven temperature to 180 degrees Celsius.

4. Make the meringue by whisking together the egg whites and 30g of caster sugar in a bowl to stiff peaks.

5. To make the soufflés, butter four 275ml moulds then quickly swirl sugar around the moulds so that it adheres to the butter. Mix 240g of the fruit reduction with 320g of the crème patissière. Then gently fold in half of the meringue mix, followed by the rest of the meringue. Add 1 tablespoon of the crumble and 1 tablespoon of the diced cox apples. 

6. Spoon the mix into the moulds, sprinkle more crumble on top and cook in the oven for about 10 minutes or so until risen and golden. Serve the soufflés immediately, scattered with some more of the crumble.

Roasted Pork Belly served with Apple Sauce

Roasted Pork Belly served with Apple Sauce (Serves 4)

A classic Sunday lunch, given a wow factor with the herbs and spices used in the pork belly rub...

Ingredients: 1kg Pork Belly (Fat Scored with a Knife)
                           6 Sprigs of Thyme
                           8 Sage Leaves
                           1 Teaspoon Fennel Seeds
                           2 Tablespoons Sea Salt
                           2 Bramley Apples (Cored, Peeled & Diced)
                           1 Tablespoon Water
                           25g Butter
                           2 Tablespoons Caster Sugar

Method:

1. Preheat your oven to 170 degrees Celsius.

2. For the pork belly, pour boiling water over the top of the meat, discarding the water afterwards.

3. Pat the pork belly dry, using a kitchen towel. In a pestle and mortar create a rub with the thyme, sea salt, sage leaves and fennel seeds. Grind down until a coarse powder is formed and press the rub into the scores in the fat. 

4. Transfer the pork belly to a roasting tray and cook for 3 hours. To create crackling, transfer the pork belly after cooking for 3 hours to the grill and crisp up the belly for 10-15 minutes.

5. To make the apple sauce, in a small pan place the apples and water and cook for 5 minutes wit the lid on until the apples cook down to a purée. Stir in butter and sugar at the end of the cooking process, adding more sugar if needs be, to taste.

6. Serve immediately.

Dark Chocolate Fondant Recipe

Dark Chocolate Fondants (Serves 4-6)

A perfect dessert for entertaining, impressive, simple to prepare and serve...

Ingredients:   100g Dark Chocolate
                           130g Unsalted Butter (Cubed)
                           120g Caster Sugar
                           100g Flour
                           4 Eggs (2 Whole, 2 Yolks)
                           Cocoa Powder (To Dust)
                          

Method:

1. Firstly, butter the moulds. Soften 30g of the butter and brush the moulds with upwards strokes to encourage the fondants to rise when baked later. Once covered, refrigerate for 10 minutes for the butter to chill and repeat the process again. Roll in cocoa powder until the entire mould is lightly coated, tap out any excess powder.

2. Preheat the oven to 180 degrees Celsius.

3. Place a bowl over simmering water to create a bain marie. Place the dark chocolate and remaining butter in the bowl to melt.

4. Meanwhile, whisk the eggs and caster sugar in a stand mixer on a medium to high speed until the mixture is pale and thickened to form a sabayon.

5. Once the chocolate and butter is melted, add to the sabayon whilst the stand mixer is still in operation. When fully incorporated, take the bowl out of the stand mixer and fold in the flour.

6. Pour the mixture into a piping bag, before filling the moulds two-thirds of the way up on the mould.

7. Place in the oven and cook for 8-10 minutes until the tops have formed a crust and they are starting to come away from the side of their moulds. Leave to cool for 30 seconds before turning out carefully onto a plate to serve.

8. Serve with vanilla ice cream or any variants. Salted caramel ice cream would be a perfect partner for this dessert...

Garlic & Fresh Herb Roasted Chicken served with Pomme Puree and Mushroom Sauce Recipe

Garlic & Fresh Herb Roasted Chicken, Pomme Puree & Mushroom Sauce (Serves 4)

A versatile, but classic dish which can be used to impress family or friends...

Ingredients: 1 Medium-Sized Chicken (Whole)
                           1 Bay Leaf
                           3 Tablespoons Olive Oil
                           3 Sprigs of Rosemary
                           4 Sprigs of Thyme
                           1/2 Lemon (Juice Only)
                           6 Cloves of Garlic (5 Crushed, 1 Peeled & Sliced)
                           3 Onions (2 Peeled & Quartered, 1 Finely Diced)
                           4 Carrots (Roughly Chopped)
                           4 Sticks of Celery (Roughly Chopped)
                           600g Potatoes (Peeled & Quartered)
                           100ml Full-Fat Milk
                           150ml Double Cream
                           75g Salted Butter (Cubed)
                           225g Button Mushrooms (Sliced)
                           100ml White Wine
                           200ml Chicken Stock
                           2 Tablespoons Fresh Parsley (Finely Chopped)

Method:

1. For the roast chicken, make a herb rub out of 3 cloves of garlic, lemon juice, olive oil, thyme, rosemary, salt and pepper. By crushing together in a pestle and mortar, until a paste is formed. Rub thoroughly and evenly over the chicken, before covering and placing in the fridge to marinate for 2-3 hours.

2. Preheat the oven to 180 degrees Celsius, before placing the celery, 2 cloves of garlic, carrot, bay leaf and onion on a roasting tray creating a trivet. Spread another tablespoon of vegetable oil amongst the vegetables before topping with the chicken. Cook for 1 hour and 30 minutes, but after 45, scrape off any charred remains off the rub if starting to blacken.

3. Meanwhile, for the pomme puree, cook the potatoes in a large pan of boiling water for 30 minutes until the potatoes are soft. Pass the potatoes through a moulis or potato ricer. At this stage add the butter and fold in until the butter has melted and the puree starts to look shiny.

4. Heat 75ml of the cream and all the milk in a small pan up to a simmer before gradually adding to the puree. Season to taste before leaving on the side.

5. For the mushroom sauce- in a frying pan, fry the onion, remaining garlic and mushrooms for 15 minutes until softened. Add the white wine before reducing by half, add the chicken stock and reduce by half again on a high heat. Pour in any extra juice left by the resting chicken or any juice left at the bottom of the roasting tin. Once the sauce is thickening, pour in the cream to cook for a further 2 minutes. Take off the heat before stirring in the parsley and seasoning to taste.

6. Serve immediately with seasonal vegetables.

Wild Mushroom Risotto Recipe

Wild Mushroom Risotto (Serves 4)

A simple dish to prepare and make- packed with rich, hearty and earthy flavours...

Ingredients:   50g Salted Butter
                           1 Onion (Peeled & Diced)
                           3 Cloves of Garlic (Peeled & Sliced)
                           6 Sprigs of Thyme (Finely Chopped)
                           1 Bay Leaf
                           200g Wild Mushrooms (Sliced)
                           400g Arborio Rice
                           125ml White Wine
                           1.2 Litres Chicken Stock
                           40g Parmesan (Grated)
                           2 Tablespoons Fresh Parsley (Roughly Chopped)

Method:

1. In a large pan (or risotto pan), fry the onion, garlic, thyme and bay leaf for 10 minutes in butter until softened. Before adding the mushrooms, cooking for a further 5 minutes.

2. Add the arborio rice, and cook for 1 minute, stirring continuously. Before pouring in the white wine. When the wine has been absorbed into the rice, add all the chicken stock.

3. Cook for 20-25 minutes, checking every 5 minutes to make sure the rice does not catch. When the rice is al dente, take the bay leaf and discard before folding in the Parmesan and fresh parsley.

4. Season to taste with only a small amount of salt and ground black pepper before serving.

Seared Scallops served with White Bean Puree & Honey Glazed Chorizo Recipe

Seared Scallops served with White Bean Puree & Glazed Chorizo (Serves 4 as a Starter)

An impressive and inventive dinner party dish, which brings out the sweetness of the scallops...

Ingredients: 12 Scallops (Roes Off)
                          120g Chorizo (Sliced)
                          1 Clove of Garlic
                          1 Teaspoon Clear Honey
                          2 Tablespoons Red Wine Vinegar
                          85g Dried White Beans
                          1 Bay Leaf
                          3 Sprigs of Thyme
                          20g Salted Butter
                          200ml Double Cream
                          2 Tablespoons Olive Oil
                          Salt
                          Ground White Pepper
                          Pea Shoots (To Serve)

Method:

1. For the white bean puree, soak the beans in water overnight. Drain well before placing the beans into a small pan of fresh water and bring to the boil. Add the bay leaf and thyme sprigs, than cover with greaseproof paper and simmer until the beans are cooked through.

2. Remove the bay leaf and thyme before draining the beans over a large bowl, to keep back the cooking liquor. In a food processor blend the beans, seasoning with ground white pepper and salt. Add the butter and cream. Blend until the puree is smooth, if the puree isn't quite smooth enough, add some of the cooking water and pass through a fine sieve or shinois.

3. In a small frying pan, fry the chorizo on a medium to high heat in a tablespoon of olive oil for 6 minutes or until the chorizo is crisp. Add the crushed garlic and cook for a further minute. Drain the majority of the oil, leaving 1 tablespoon of excess oil in the pan. Pour in the honey and vinegar and reduce to a syrup like consistency.

4. In a separate frying pan, bring a tablespoon of olive oil up to a near smoking point on a high heat. Season the scallops with salt and ground white pepper, before frying the scallops for 1 minute on each side until golden brown.

5. To serve, warm the white bean puree in a pan, before spooning onto the plate followed by the rounds of chorizo and than the scallops. Garnish with pea shoots just before serving.

North African Lamb Tagine

North African Lamb Tagine (Serves 4)

A sweet, aromatic dish with a plethora of traditional, North African flavours and spices...

Ingredients: 600g Lamb Shoulder (Cubed)
                          1 Tablespoon Vegetable Oil
                          1 Onion (Peeled & Sliced)
                          3 Cloves of Garlic (Peeled & Sliced)
                          1 Teaspoon Medium Chilli Powder
                          1 Teaspoon Ground Black Pepper
                          1 Tablespoon Ground Ginger
                          1 Tablespoon Ground Cinnamon
                          1 Tablespoon Ground Turmeric
                          1/2 Teaspoon Ground Cardamom
                          1 Lemon (Peel Only)
                          80g Dried Apricots (Halved)
                          45g Dates (Halved)
                          45g Sultanas
                          60g Flaked Almonds
                          150ml Tomato Juice
                          450ml Lamb Stock
                          400g Chopped Tomatoes
                          A Pinch of Saffron
                          1 Tablespoon Clear Honey
                          2 Tablespoons Fresh Coriander

Method:

1. Marinate the cubed lamb shoulder in half of the chilli powder, black pepper, ginger, cinnamon, turmeric and cardamom in a large bowl. Cover and refrigerate overnight. 

2. In a large casserole pan fry the onion and the remainder of the spice mix. Cook for 8 minutes, before adding the garlic for a further 2.

3. In a separate frying pan, fry the lamb and brown evenly. Add the lamb to the casserole pan, before deglazing the pan with the tomato juice and adding that too. 

4. To the casserole pan add the lemon peel, apricots, dates, sultanas, almonds, lamb stock, chopped tomatoes, saffron and honey.

5. Turn down the hob to a low heat and cover the casserole pan with a lid. Cook for 2-3 hours until the lamb starts to pull apart. 

6. Season the tagine to taste with salt and ground black pepper, before serving in a tagine and sprinkling with the fresh coriander.

7. Serve with cous-cous and flatbreads.

Spanish Style Meatballs served with Roasted Red Pepper Sauce Recipe

Spanish Style Meatballs served with Roasted Red Pepper Sauce (Serves 6)

A lovely tapas style dish, enriched with sweet roasted red pepper...

Ingredients: 1 Onion (Peeled & Finely Chopped)
                          250g Beef Mince
                          250g Pork Mince
                          50g Fresh Breadcrumbs
                          1 Egg
                          2 Cloves of Garlic (Peeled & Finely Chopped)
                          Small Handful of Fresh Parsley (Finely Chopped)
                          1 Teaspoon Dried Oregano
                          1 Tablespoon Olive Oil
                          8 Sprigs of Fresh Thyme (Finely Chopped)
                          Pinch of Saffron
                          200g Roasted Red Peppers (Diced)
                          1 Teaspoon Paprika
                          75ml Passata
                          75ml Water
                          Ground Black Pepper
                          Salt

Method:

1. For the meatballs, in a small pan fry half the onion and 1 clove of garlic for 5-10 minutes on a medium heat until softened. Allow to cool slightly.

2. In a medium sized bowl mix together the minces, breadcrumbs, parsley, oregano, salt and ground black pepper. Whisk the egg and pour into the mix. Bind all the ingredients together with your hands before rolling into small balls.

3. In a large frying pan, fry the meatballs in batches on a low to medium heat browning evenly before taking out and allowing to drain on kitchen paper.

4. To make the sauce, in the same frying pan fry the remaining onion and garlic on a medium heat until softened. Add the paprika, saffron, roasted red peppers, passata and water. Allow the sauce to cook for 20 minutes.

5. Once the sauce is ready, place the meatballs back into the sauce to warm through for 10 minutes. Season the sauce to taste with salt and ground black pepper before serving.

Marshmallow Recipe

Marshmallows 

A wonderfully sweet treat, which is easy to make...

Ingredients: 450g Granulated Sugar 
                          1 Tablespoon Liquid Glucose
                          200ml Water
                          2 Egg Whites
                          1 Teaspoon Vanilla Extract
                          9 Gelatine Leaves (Soaked in 140ml Water)
                          40g Icing Sugar
                          40g Cornflour

Method:

1. In a large saucepan, bring the granulated sugar, glucose and water up to the boil on a high heat. Continue to boil until the syrup reaches 120 degrees Celsius.

2. In a stand mixer, whisk the egg whites until stiff peaks are formed.

3. When the syrup has reached the required temperature take off the heat and add the soften gelatine leaves and the water they were soaked in.

4. Keep on whisking the egg whites, whilst gradually pouring in the sugar syrup. The mixture will gradually get shinier and stiffer. Once its starting to thicken add the vanilla extract and whisk for a further 6-8 minutes until the mix can hold its shape from the whisk.

5. Lightly oil a shallow baking tray, before dusting with the icing sugar and cornflour. Spoon all the mix into the tray, before smoothing over with a wet palette knife. Allow to set for 1-2 hours.

6. Finally, dust the work surface with leftover cornflour and icing sugar. Loosen the marshmallow out of the tray with a palette knife, before carefully placing on to the floured surface. Portion the marshmallow into squares before rolling in the icing sugar/cornflour mix. Leave to dry on wire rack, before storing in an airtight container.

Curried Goat Recipe

Curried Goat (Serves 4)

A classic Indo-Caribbean curry dish, made even more fiery with scotch bonnet chilli- If you cannot get hold of goat, lamb or mutton are both good alternatives...

Ingredients:    600g Shoulder of Goat (Diced)
                            1 Onion (Peeled & Sliced)
                            1/2 Red Pepper (De-Seeded & Sliced)
                            1/2 Green Pepper (De-Seeded & Sliced)
                            3 Cloves of Garlic (Peeled & Sliced)
                            1 Scotch Bonnet Chilli (Finely Diced))
                            1 Lime (Juice Only)
                            Thumb-Sized Piece of Ginger (Peeled & Finely Diced)
                            2 Tablespoons Caribbean or Mild Curry Powder
                            1 Tablespoon Ground Pimento Seeds
                            1 Tablespoon Fresh or Dried Thyme
                            10 All Spice Berries
                            1 Tablespoon Ground Coriander

                            2 Tablespoons Tomato Puree

                            400ml Lamb Stock
                            A Small Handful Fresh Coriander (Roughly Chopped)

Method:

1. In a large casserole pan, fry the onion, garlic, ginger, peppers and chilli on a medium heat for 5-10 minutes.

2. Add the curry powder, pimento seeds, thyme, all spice berries and ground coriander to cook out for a further 2 minutes before adding the diced goat. Turn the hob up to a high heat to brown the meat quickly and evenly.

3. Spoon in the tomato puree, pour in the lamb stock and lime juice before turning the hob down to a low heat, putting a lid on the casserole pan. Allow to cook for 2 hours, before taking the lid off to cook for a further hour- So the braising liquor can reduce and the meat starts to flake apart.

4. Take the casserole pan off the heat, before adding the fresh coriander. Season to taste with salt and ground black pepper before serving.

5. Serve with plain basmati rice.

Roasted Shoulder of Lamb served with Garlic & Thyme Roast Potatoes

Roasted Shoulder of Lamb served with Garlic & Thyme Roast Potatoes
(Serves 4)

A traditional Sunday Roast, given a Greek twist with honey and oregano...

Ingredients: 1.2kg Shoulder of Lamb (Trimmed)
                           1 Bunch Thyme
                           5 Sprigs Rosemary
                           1 Tablespoon Dried Oregano
                           1 Bulb of Garlic (Peeled)
                           1 Tablespoon Honey
                           125ml Water
                           700g Potatoes (Peeled & Quartered)
                           70ml Vegetable Oil

Method:

1. Preheat the oven to 200 degrees Celsius.

2. With the tip of a sharp knife, score the layer of skin and fat to give a cross-hatching effect on the top of the shoulder.

3. Using half of the garlic bulb, push the cloves evenly into the skin of the shoulder and make a rub using the thyme, rosemary, oregano, salt and ground black pepper.

4. Using a handful of the rub, rub over the shoulder of lamb. Place the shoulder into a casserole pan, using another handful of rub to spread over the bottom of the pan.

5. Drizzle the honey over the top of the lamb, before adding 30ml of vegetable oil. Pour the water into the casserole pan and cook in the oven for 2-3 hours until the meat pulls away easily from the bone. Check after one hour, to assure that not all the water has evaporated, if it has add a similar quantity for the remainder of cooking time.

6. For the roast potatoes, part-boil the potatoes for 15 minutes in a large saucepan. Meanwhile, pour the remaining vegetable oil into a roasting tray, before transferring to the oven. Once the oil is starting to smoke, add the potatoes, thyme and the remaining garlic cloves and roast for 35-40 minutes. Until the potatoes are golden brown on the outside and soft and fluffy in the middle.

7. Allow the lamb to rest for 5 minutes before carving and then serve immediately.