You will need: A bowl, knife, fork , a 10x10cm bowl and a round tsp. Ingredients. 1 egg vegtables of your choice Mini sauseges mixed hearbs. Method before you start frying cut all the vegtables that need cutting up after you have cut them to your liking fry all vegtables in a pan with oil in the bottom once they are done chop up your cooked meat and add it to the dish.There has to be at least 1cm from the top of the bowl to your vegtables if the dish is over flowing take some of the food out and have it on the side of your meal plate. Whisk the egg until no yoke is visible and then put it in your bowl this should fill all the way to the top after all is prepared put it i the oven for 10 mins the oven needs to preheated to 170 deggres Stick a knife in to check it is cooked if comes out clean cooked if not stick it in for 5 mins after completed take 1 tsp of mixed hearbs and sprinkle on top. Now.......EAT!
INGREDIENTS 192g pack of 8 all-butter sweet tartlet cases (M&S) 320g jar Fairtrade rich chocolate truffle sauce (M&S) 50g unsalted butter 2 tablespoons half-fat creme fraiche 1 tablespoon Cognac (or dark rum) well-chilled pouring cream or creme fraiche, to serve METHOD Start off by putting the chocolate truffle sauce, butter, creme fraiche and Cognac into a heatproof bowl, then place the bowl over a pan of barely simmering water, making sure the base of the bowl does not actually touch the water. Heat gently, until smooth and glossy, stirring now and then. Now pour the chocolate mixture into the tartlet cases. Leave them to cool before covering and chilling in the fridge for a minimum of 11and a half hours. Serve with a generous amount of cream or creme fraiche.
Ingredients 50g caster sugar plus 2-3 heaped tbsp for dusting 150ml whole milk 15g fresh yeast 50g unsalted butter 320g plain flour plus extra for dusting Pinch of sea salt 2 egg yolks Vegetable oil-for deep-frying 2 - 3heaped tbsp malt powder For the filling 250ml double cream 2-4 tsp runny honey to taste 250g dark chocolate chopped 60g unsalted cold butter cubed Method Heat the sugar and milk in a pan for about 5 minutes until the milk is warm and the sugar has dissolved. Crumble the yeast into a bowl pour in half the warm milk, then mix and leave to one side. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil). Sift the flour and salt into a large bowl and make a well in the centre. Add the egg yolks, yeasted milk and the hot milk. Mix together, drawing in the surrounding flour to make a dough. Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra plain flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with cling film to stop the dough forming a skin on top and leave to rise in a warm place for 1-1 and a half hours until doubled in size. Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth and glossy. When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 2cm and shape it into a rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with baking paper and leave to rise again for 30-40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.) Combine the remaining sugar with the malt powder in a bowl and set aside. Put the oil in a deep-fat fryer and heat in a bowl to 170C, or fill a large saucepan one third full with the vegetable oil and heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds. Fry the doughnuts, in batches, for 3-4 minutes until evenly golden brown and cooked through. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat. To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it is still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve straight away
INGREDIENTS 1 lb (450 g) any white fish (cod, haddock, hake, etc.), weighed after boning and skinning, then cut into chunks 2 level tablespoons fresh coriander leaves 1 tablespoon fresh lime juice 2 spring onions, very finely sliced into rounds (including the green parts) 2 heaped tablespoons Thai Red Curry Paste (see recipe below) 1 green chilli, de-seeded 2 tablespoons groundnut oil for frying salt For the cucumber dipping sauce: 2 inches (5 cm) unpeeled cucumber 1 tablespoon groundnut oil 2 shallots or salad onions 1 small carrot 1 small green chilli, de-seeded 1 level teaspoon grated fresh ginger 1 level tablespoon roasted peanuts 1 level tablespoon soft brown sugar 4 fl oz (110 ml) rice vinegar or wine vinegar 1 tablespoon light soy sauce To garnish: sprigs of fresh coriander METHOD Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture - don't blend it to a fine puree though, as this is not so good. Transfer to a mixing bowl. Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1 and a half inches (4 cm) in diameter. You should get 16 in all. When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up. Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.
INGREDIENTS 1 lb (450 g) leeks 1 lb (450 g) carrots 1 medium onion 1 oz (25 g) dripping 1 clove garlic, crushed 21/2 pints (1.5 litres) stock A dash of Worcestershire sauce Salt and freshly milled black pepper METHOD First of all prepare the vegetables. The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped and washed in plenty of cold water. Then scoop them into a colander to drain. Next peel the carrots and cut them into smallish pieces - and the same goes for the onion. Now take a large saucepan, heat the dripping and add all the prepared vegetables along with the crushed garlic. Stir them around a bit, then cover and 'sweat' them for 10 minutes over a low heat, shaking the pan from time to time. Next pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender. Now either sieve or liquidise the soup, then return it to the pan. Taste to check the seasoning, add a few drops of Worcestershire sauce and reheat gently. If you happen to have some Parmesan cheese handy, a little would be very nice sprinkled on each serving.
INGREDIENTS For the tomato sauce: 1 tablespoon olive oil 1 small onion, chopped 1 medium clove garlic, crushed 1 lb (450 g) tomatoes, skinned and chopped 1 level dessertspoon chopped fresh basil salt and freshly milled black pepper For the base: 8 oz (225 g) self-raising flour, plus a little extra for dusting half level teaspoon salt 1 tablespoon chopped fresh herbs 4 tablespoons olive oil freshly milled black pepper For the topping: 5 oz (150 g) smoked Mozzarella, cut into 1 inch (2.5 cm) pieces 4 oz (110 g) sun-dried tomatoes preserved in oil, drained and chopped, and 2 tablespoons of the oil reserved 12 black olives, pitted and sliced 2 oz (50 g) mushrooms, sliced 2 level tablespoons capers, drained 2 level tablespoons torn fresh basil leaves salt and freshly milled black pepper METHOD First make up the tomato sauce by heating the olive oil in a small saucepan, adding the onion and garlic and cooking for 2-3 minutes to soften. Then add the chopped tomatoes and basil, season with salt and pepper, and continue to cook over a medium heat for 20-25 minutes until the tomatoes have reduced and concentrated their flavour. (While you're at it, why not make a larger quantity of this - it freezes very well!) Now for the pizza base: sift the flour into a bowl along with the salt, some pepper and the herbs. Make a well in the centre and pour in 2 tablespoons of the olive oil, followed by 4 tablespoons of water. Now mix to a soft (though not sticky) dough - you may find that you have to add a further tablespoon or so of water to get the right consistency. Next, prepare a floured surface, turn the dough out on to it and knead lightly before rolling out to a round to fit the base of a 9-10 inch (23-25.5 cm) frying pan. Heat 1 tablespoon of the remaining olive oil in the pan, place the circle of dough in it and cook over a low heat for about 5 minutes, or until the base is lightly browned. Have ready an oiled plate and turn the pizza base out on to it. Then, after heating the remaining olive oil in the pan, slide the pizza back in and cook the reverse side for 5 minutes. During this time, spread the reduced tomato sauce over the surface of the pizza, then scatter over the pieces of Mozzarella, the dried tomatoes, olives, mushrooms, capers and torn basil leaves. Season, then drizzle the oil from the preserved tomatoes over the top. To see if the underside of the pizza is cooked, you can lift up an edge with a palette knife and have a look. When it's ready, transfer the pan to a pre-heated grill for 2-3 minutes to melt the cheese and heat the topping. Serve straight away.
INGREDIENTS 4 oz (110 g) sliced smoked pancetta 2 level tablespoons Pecorino Romano cheese, freshly grated freshly milled black pepper 12 oz (350 g) leeks, trimmed, halved, rinsed and sliced (trimmed weight should be about 8 oz/225 g) 2 and a half oz (60 g) butter 1 small onion, peeled and finely chopped 6 fl oz (175 ml) Italian carnaroli rice 3 fl oz (75 ml) dry white wine 18 fl oz (510 ml) vegetable stock (made with Marigold Swiss vegetable bouillon powder) 1 level dessertspoon fresh sage, chopped half level teaspoon salt To serve: 2 oz (50 g) Pecorino Romano cheese, freshly grated ADDITIONAL Pre-heat the oven to gas mark 2, 300F (150 deggres). EQUIPMENT You will also need a 2 in (5 cm) deep ovenproof baking dish measuring 9 in (23 cm) square. METHOD Begin by reserving 5 slices of pancetta, then cut the rest into thin strips. Melt the butter in a medium saucepan, add the strips of pancetta to the pan along with the onion and let them cook over a gentle heat for 5-7 minutes, until the onion is soft and golden. Meanwhile, place the baking dish in the oven to warm through. Now add the leeks and the rice to the saucepan, stirring them around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during cooking), then add the white wine and vegetable stock. Next add the sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven (without covering) to cook for exactly 20 minutes - a timer is useful here. Meanwhile, pre-heat the grill to its highest setting for 10 minutes or so, then place the 5 reserved slices of pancetta on a piece of foil and grill them 3 in (7.5 cm) from the heat for about 5 minutes: it's important to get them really crisp. When they're cool enough to handle, crumble into tiny pieces and leave to one side. After the 20 minutes are up, slide the risotto dish out along the oven shelf and gently stir in the 2 tablespoons of grated Pecorino, turning the rice grains over. Now put the timer on again and cook the risotto for a further 15 minutes, then remove the dish from the oven and put a clean tea towel over it while you invite everyone to sit down. Like souffles risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the crispy pancetta and the extra grated Pecorino.
INGREDIENTS 110g spreadable butter 150g light brown soft sugar 1 large egg, beaten 1 teaspoon vanilla extract 175g plain flour half a teaspoon bicarbonate of soda 75g toasted chopped hazelnuts 100g dark, milk or white chocolate chips ADDITIONAL Pre-heat the oven to 180C, gas mark 4 EQUIPMENT non-stick liners a big bowl METHOD First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy. Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessertspoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15-16 minutes or until the biscuits have turned a dark golden colour and feel firm in the centre when lightly pressed. As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.
INGREDIENTS 4 oz (110 g) rice noodles half level teaspoon salt 2 oz (50 g) cooked chicken or pork, finely shredded 2 oz (50 g) peeled prawns, chopped into thirds 4 spring onions, finely chopped, including green parts 1 and a half tablespoons soy sauce (Japanese is best) 2 tablespoons dry sherry 6 Chinese dried mushrooms 1 heaped tablespoon Chinese dried shrimps 2 tablespoons groundnut or other flavourless oil 1 medium onion, chopped small 2 rashers streaky bacon, chopped small 1 large garlic clove, chopped 1 heaped teaspoon freshly grated ginger 1 level dessertspoon Madras curry powder EQUIPMENT You also need a wok or very large frying pan. METHOD First of all, you need to soak the dried mushrooms and shrimps - to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes. Meanwhile, you can get on with all the chopping of the other ingredients. After the mushrooms and shrimps have soaked, drain off the water, reserving 2 tablespoons of it for later. Give the mushrooms a squeeze and chop them into fine shreds. Now place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes. Next, heat the oil in the wok and when it's very hot add the chopped onion and mushrooms, soaked shrimps, the chopped bacon, garlic and ginger. Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 15 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil. After 15 minutes, add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander - give them a really good shake to get rid of any excess water. Then turn the heat under the pan up to medium, add the chicken, then the fresh prawns, followed by the chopped spring onions. Next add the drained noodles to the pan, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is incorporated amongst the noodles. Finally, sprinkle in the combined mushroom water, soy sauce, and sherry, give everything a good stir and serve immediately on hot plates.
INGREDIENTS 12 oz (350 g) penne rigate 1 quantity Classic Fresh Tomato Sauce (see related recipe below) 5 oz (150 g) low-fat Mozzarella, chopped into three quater inch (2 cm) cubes a few whole basil leaves, to garnish METHOD Start this by gently re-heating the tomato sauce and putting the pasta on to cook, you can watch how to cook perfect pasa in our Online Cookery School on the right. When you are almost ready to eat, stir the cubes of Mozzarella into the warm sauce and let it simmer gently for 2-3 minutes, by which time the cheese will have softened and begun to melt but still retain its identity. Serve the sauce spooned over the drained pasta, sprinkled with the Parmesan (as in the Classic Fresh Tomato Sauce recipe) and add a few fresh basil leaves as a garnish.
INGREDIENTS 125g dark chocolate (minimum 70% cocoa solids), broken up 175g block butter 3 large eggs 275g golden caster sugar 75g plain flour 1 level teaspoon baking powder one quarter teaspoon salt 150g Brazil nuts, toasted and roughly chopped, or any other nuts, or a mixture ADDITIONAL Pre-heat the oven to 180 deggres gas mark 4 EQUIPMENT Equipment: You will also need a Oblong Tin or similar, 20cm by 26cm, 4cm deep, greased and lined METHOD First put the broken-up chocolate and butter in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it has melted (5 - 10 minutes) take it off the heat. Next whisk the eggs and sugar lightly together - but do not overdo this. Stir the egg mixture and all the other ingredients into the chocolate. Then pour the mixture into the tin and bake near the centre of the oven for 30 minutes until springy in the middle. Leave the cake in the tin to go completely cold before dividing into roughly twelve squares and store in an airtight tin.
Makes 13-14 INGREDIENTS 110g plain flour pinch of salt 2 large eggs 200ml semi-skimmed milk mixed with 75ml water 50g butter 100g Hazel nut netella or chocolate spread METHOD First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs using an electric whisk or a balloon whisk-incorporating any bits of flour from around the edge of the bowl as you do so. When the mixture starts thicken, gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find one and 3 quarters tablespoons (35mls) about right for the Delia Online Frying Pan. It's also helpful if you spoon the batter into a ladle or a small coffee cup so it can be poured into the hot pan in one go. Hold the ladle so that the base is very close to the bottom of the pan then pour in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. If you have any holes in it, add a teaspoon of the mixture just to fill them in. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife-the other side will need a few seconds only-then simply slide it out of the pan on to a plate and fitted over simmering water, to keep them warm while you make the rest. *On each pancake spread chocolate or Netella on the top of the pancakes then chop the hazelnuts very fine and sprinkle them ontop of the spread reapet this until you get to the top.
INGREDIENTS 225g dried spaghetti (good quality pasta, look for the words pasta di semola di grano duro on the packet) 175g-200g Ragu Bolognese sauce (defrosted) see related recipe below 227g tin Italian chopped tomatoes 1 tablespoon chopped basil Salt and freshly milled black pepper Freshly grated Pamigiano Reggiano to serve METHOD First heat some pasta bowls ready for serving. Then in a large saucepan heat 2.25 litres of salted water and bring it up to a good fierce boil, then add the pasta and boil briskly, uncovered for 9-10 minutes until al dente. Place the chopped tomatoes and the Ragu sauce in a small saucepan and mix thoroughly and heat gently until simmering then stir in the basil and some seasoning. (If you forget to take the Ragu sauce from the freezer in time to defrost it, do not worry, you can heat it with the tomatoes - from frozen - just make sure its bubbling hot). When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and stir in the Bolognese sauce. Serve in hot pasta bowls with plenty of freshly grated Parmigiano Reggiano to sprinkle.
INGREDIENTS 300-350g fresh lasagne sheets 400g tin Italian chopped tomatoes 3 tablespoons sundried tomato paste 75ml red wine freshly grated nutmeg 2 rounded tablespoons chopped basil Salt and freshly milled black pepper 200g mozzarella, diced 50g Parmigiano Reggiano, freshly grated 2 tablespoons extra virgin olive oil 1 medium onion, peeled and finely chopped 100g sliced smoked pancetta 1 fat clove garlic, crushed 225g minced British beef 225g minced British pork For the cream sauce: 100ml double cream 850ml milk 75g butter, plus a little extra for greasing 50g sauce flour freshly grated nutmeg Salt and freshly milled black pepper EQUIPMENT Equipment: You will also need a large frying pan, a flameproof casserole with a capacity of 3L and an ovenproof dish measuring about 23cm square on the base, 5cm deep, well buttered. METHOD First of all take a large frying pan and heat 1 tablespoon of the olive oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole. Then add a dessertspoon of oil to the frying pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. Either with a wooden fork or a balloon whisk is really helpful here. When the beef is browned tip it into the casserole to join the onions, then heat another dessertspoon of oil and do exactly the same with the minced pork. When the pork is browned, transfer that to the casserole. Pre-heat the oven to 140C, gas mark 1. Next place the casserole over the direct heat and give everything a really good stir, then add the tomatoes, sundried tomato paste, red wine and a really good seasoning of salt, pepper and a good grating of nutmeg and finally a rounded tablespoon of chopped basil. More stirring now, then allow this to come up to simmering point. Then cover with a tight fitting lid and place the casserole in the centre of the oven and leave it to cook for 2 hours, removing the lid halfway through. What you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, taste to check the seasoning then stir in the remaining basil. Now to make the cream sauce, place the milk, butter and sauce flour and some seasoning in a medium thickbased saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes. After that remove from the heat, add some seasoning and grate in another quarter of the whole nutmeg, then whisk in the cream. Reserve two ladlefuls of sauce for the top of the lasagne. Now spread about a quarter of the ragu over the base of the prepared dish. Cover this with a quarter of the remaining cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top, which you can cut to fit the dish. Repeat this process, finishing with a final layer of pasta followed by the reserved cream sauce. Then cover the whole lot with the grated Parmigiano Reggiano cheese - and the lasagne is ready for the oven. All this preparation can be done well in advance (you can keep it covered in the fridge for a few days or freeze it.) Then when you are ready to bake the lasagne pop it into a pre-heated oven at 180C, gas mark 4 on a high-ish shelf for 45-50 minutes or until it is bubbling and turning slightly golden on top. Leave it to settle for 5-10 minutes before serving.
EGGS EN COCOTTE WITH MOREL OR PORCINI MUSHROOMS INGREDIENTS 4 large, very fresh eggs Half oz (10 g) dried morels 3 shallots, peeled and finely chopped 4 oz (110 g) dark-gilled flat mushrooms, roughly chopped One quarter whole nutmeg, grated 1 oz (25 g) butter salt and freshly milled black pepper 3 rounded tablespoons creme fraiche, half-fat crime fraiche or Greek yoghurt METHOD Start by soaking the morels about 30 minutes ahead of time. Place them in a bowl with 5 fl oz (150 ml) boiling water and leave them aside to soak. After that, strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water, which can be frozen and is great for soups and sauces.) Set aside 4 pieces of the morels and put the rest in a food processor, along with the shallots, flat mushrooms, nutmeg and salt and freshly milled black pepper. Process until finely chopped. Heat the butter in a small saucepan. When it starts to foam, add the chopped mushroom mixture and, keeping the heat low, let it cook very gently, without a lid, for 25-30 minutes; the idea is that any excess liquid will evaporate and leave a lovely, dark, concentrated mixture. All this can be prepared in advance, but when you are ready to cook the eggs, start by pre-heating the oven to gas mark 4, 350F (180C) and boil a kettle. Gently re-heat the mixture and, stirring in 1 rounded tablespoon of the creme fraiche or yoghurt, divide it between the ramekins, making a small indentation where the egg will be placed. Now break an egg into each one and season. Stir the rest of the Creme fraiche or yoghurt around to loosen it, divide between the dishes, then spread it gently over the eggs using the back of the spoon or a small palette knife. Place a piece of the reserved morels on top of each ramekin, then place the ramekins in the baking tin, pop the tin on the centre shelf of the oven and add enough boiling water to the tin to come halfway up the sides of the dishes. Now let the eggs bake for 15 minutes if you like them soft and runny, or 18 minutes if you like them more set. Either way, bear in mind that they go on cooking in the dishes as they leave the oven and reach the table. These are lovely served with slices of wholemeal bread and butter.
CHICKEN AND HERB PICNI INGREDIENTS For the pastry 1 fl oz (25 ml) milk 3 oz (75 g) pure vegetable fat 8 oz (225 g) strong plain flour, plus a little extra for dusting Half teaspoon English mustard powder Half teaspoon mixed spice Half teaspoon sea salt a good grating of nutmeg 3 large egg yolks (2 yolks to be used for glazing the pies) For the filling 1-2 skinless chicken breasts (7 oz/200 g) salt and freshly milled black pepper One quarter teaspoon ground mace 5 oz (150 g) good-quality pork sausagemeat 2 spring onions (including the green parts), finely chopped Half teaspoon chopped fresh thyme, plus 6 small sprigs 1 teaspoon chopped fresh sage 1 tablespoon chopped fresh parsley 1 teaspoon lemon juice, and half teaspoon finely grated zest 1 tablespoon double cream METHOD You need to start by making the filling. So, first of all, cut the chicken into half inch (1 cm) pieces, then place them in a bowl, add the mace and season with salt and pepper. Now, in a separate bowl, combine the sausagemeat with the spring onions, the chopped thyme, sage, parsley, lemon juice and zest. Add the cream and mix everything together well. Pre-heat the oven to gas mark 4, 350F (180C). Now for the pastry, put the milk and 2 fl oz (55 ml) water into a small saucepan and add the vegetable fat, cut up into small pieces. Place the pan over a gentle heat and simmer until the fat has dissolved. Sift the flour, mustard, mixed spice, sea salt and nutmeg into a large mixing bowl, and mix in 1 of the egg yolks so that it is evenly distributed. When the fat has completely melted in the liquid, turn up the heat to bring it just up to the boil, and pour it on to the dry ingredients then, using a wooden spoon, mix it all together. Then turn the dough out on to a lightly floured work surface and bring it together with your hands to make a ball. You have to work quickly now, as it's important that the pies go into the tin whilst this dough is still warm. Take two-thirds of the dough and cut this up into 6 equal parts. Roll each of these into a ball and put 1 into each of the holes in the tin. Using your thumb, quickly press each ball flat on to the base and then up to the top edge. Press the pastry over the rim of the top edge; it should overlap by at least one quarter inch (5 mm). Using a teaspoon, divide half of the sausagemeat among the 6 pies. Then follow this with the chicken and then the rest of the sausagemeat, pressing the filling in firmly as you go. Then roll out the remaining pastry and cut out six 3 one quarters inch (8 cm) rounds; the pastry will be quite thin, so you may need to sprinkle the work surface with a little extra flour. Next, using a fork, lightly beat the remaining 2 egg yolks together in a small bowl. Then, using a pastry brush, paint some of the egg yolk round the upper edge of the pies and gently press on the lids. Using a small fork, press the rim of each lid against the top of the pie case, make a hole in the top of each pie and glaze with the rest of the yolk. Finally, push a small sprig of thyme into the top of each pie. Now place the muffin tin on the baking sheet and bake the pies for 30 minutes on the middle shelf. After this time, using oven gloves or a thick cloth, carefully remove the hot pies from the tin and place them directly on to the hot baking sheet, a small round-ended knife is useful for getting the pies out of the tin. Glaze the sides of the pies with the remaining egg yolk and return them to the oven for a further 20 minutes or until the sides and base of the pies are crispy, then leave them to cool on a wire rack. When cold, store in an airtight container in the fridge; they'll keep like this for a couple of days, but bring them to room temperature before eating.
TURKEY FEUILLETES INGREDIENTS For the filling: 1 lb (450 g) boneless turkey thigh meat, diced salt and freshly milled black pepper 1 oz (25 g) butter 1 small onion, finely chopped 6 rashers dry-cure streaky bacon, rind removed, cut into one quarters inch (5 mm) strips 1 oz (25 g) flour 1 x 284 ml carton chicken stock 2 oz (50 g) chestnut mushrooms, finely sliced 2 fl oz (55 ml) creme fraiche or double cream 2 level tablespoons finely chopped parsley For the pastry: 1 x 375 g pack fresh ready-rolled puff pastry 2 large egg yolks, beaten METHOD First of all, you need to trim the turkey meat into even-sized pieces-roughly half inch (1 cm) squares. Then melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold-about 4 minutes. Then, using a draining spoon, remove it to a plate. Now turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp. After that, transfer the bacon to join the onion on a plate and start to fry the turkey meat in the bacon fat. You'll need to do this in two batches, and each batch should take about 2 minutes to turn golden on all sides. Now return the onion and bacon and the first batch of turkey to the saucepan. Then, using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. After that, add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. At this stage add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time. Then, finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled). All of this can be done well ahead of time, but when you want to make the feuilletés, pre-heat the oven to gas mark 6, 400F (200C). Allow the pastry to come to room temperature-this will take about 10 minutes-then carefully unroll the sheet of pastry and cut in half so that you have two pieces. Roll one of these out until it measures 18 x 16 inches (45 x 40 cm) and then trim it to give two 7 x 7 inch (18 x 18 cm) squares. Gather up the trimmings and reserve these, then repeat the whole process with the other piece of pastry so that you have four squares in all. Now divide the cold filling between the four pieces of pastry, placing it in the centre. Next, brush the edges with the beaten egg yolk, pull up opposite corners to meet in the centre so that what you have is in fact an envelope. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the centre to allow the steam to escape, then re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels. You can make the feuilletés up to this stage well in advance and chill them. Before cooking, brush the whole lot thickly with a beaten egg yolk. They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown. All this needs is a lightly cooked green vegetable or a salad.
MACARONI AU GRATIN INGREDIENTS 4 oz (110 g) any supermarket macaroni 2 oz (50 g) mushrooms, sliced 1 tomato, cut into small pieces Salt and freshly milled black pepper 2 oz (50 g) butter A little extra butter 11/2 oz (40 g) plain flour 1 level teaspoon mustard powder Three quarters pint (450 ml) milk 6 oz (175 g) Cheddar cheese, grated A little freshly grated nutmeg 1 medium onion, peeled and chopped 4 rashers streaky bacon, rinded and chopped METHOD Bring 11/2 pints (850 ml) water to the boil in a large pan with 1 teaspoon salt, add the macaroni and boil without a lid, according to the instructions on the packet. Meanwhile, melt 2 oz (50 g) of butter in a saucepan, add the flour and mustard, and make up a white sauce with the milk, cooking for about 6 minutes before adding 3 oz (75 g) of the grated cheese to melt gently into it, together with a seasoning of salt and pepper and a few gratings of nutmeg. Then in a little butter in a small frying pan, soften the onion, bacon and mushrooms together for about 6 minutes. Now drain the macaroni in a colander, combine it with the sauce and the bacon, onion and mushroom, then place the whole mixture in a buttered 2 pint (1.2 litre) baking dish. Sprinkle the rest of the cheese on top, plus the pieces of tomato. Finish off by placing the dish under a hot grill until golden brown and bubbling. Note: if you want to make this in advance, you can reheat it in a high oven, gas mark 6, 400F (200C) for about 15-20 minutes.
CRUNCHY PISTACHIO-COATED DRUMSTICKS INGREDIENTS 8 chicken drumsticks, skin removed 3 tablespoons milk One quarter teaspoon salt freshly milled black pepper 1 x 100 g pack shelled pistachio nuts 3 tablespoons groundnut oil 1 and a half tablespoons fresh lemon juice 3 oz (75 g) plain flour 1 and a half level tablespoons medium curry powder 2 heaped teaspoons fresh coriander leaves pinch cayenne pepper 1 large egg, beaten METHOD First of all lay the drumsticks in a dish, mix 1 and a half tablespoons of the oil and the lemon juice together and pour this over the chicken. Then leave the drumsticks to marinate overnight, or for at least 8 hours, turning them over once or twice during this period. To make the coating, mix the flour, curry powder and seasoning together in a shallow dish. When you are ready to cook, toss the drumsticks in the flour mixture-a few at a time-until well coated on all sides. Tap off the surplus flour, then lay them on a plate, reserving the unused flour for later. Now pre-heat the oven to gas mark 7, 425F (220C). Place the nuts, coriander leaves, 1 and a half tablespoons of the reserved flour and the cayenne pepper in a food processor and blend until you have a mixture chopped minutely small, then transfer this to a plate. After that, beat the egg and milk together in a bowl. Then take each drumstick and dip it once more in the remaining seasoned flour, then into the egg mixture, and finally into the pistachio mixture. Return the coated drumsticks to their plate and keep cool until needed. To cook, place the baking tin containing the remaining 1 and a half tablespoons of oil in the oven to pre-heat, then add the drumsticks to the hot oil (making sure they don't touch each other), baste well and bake on a high shelf for 15 minutes. Then pour off the oil and give them 5 more minutes to get really crisp. Drain on kitchen paper and serve.
English Gooseberry Cobbler INGREDIENTS 2 lb (900 g) young green gooseberries, topped and tailed 4 oz (110 g) caster sugar 2 tablespoons elderflower cordial For the topping: 8 oz (225 g) plain flour, sifted ½ level teaspoon salt 3 level teaspoons baking powder 4 oz (110 g) ice-cold butter, cut into pieces 6 fl oz (170 ml) buttermilk or fresh milk 6 demerara sugar cubes, crushed coarsely, or 1 heaped teaspoon loose sugar ADDITIONAL Pre-heat the oven to gas mark 7, 425F (220C). METHOD All you do is arrange the fruit, caster sugar and elderflower cordial in the baking dish, then get on with the topping. Place the sifted flour, salt, baking powder and butter (first cut into chunks) into the goblet of a food processor. Then switch on and give it a pulse (on/off) action several times until the mixture resembles fine breadcrumbs. Then pour in the buttermilk and switch on again briefly until you have a thick, very sticky dough. Now spoon tablespoons of the mixture over the fruit the more haphazardly you do this, the better. Lastly sprinkle the crushed sugar over the top of the dough, then pop the dish on to a high shelf in the oven for 25-30 minutes or until it is a crusty golden brown.
RHUBARB AND GINGER BRULEE INGREDIENTS 800g rhubarb 1 rounded dessertspoon Ground Ginger 2 pieces stem ginger, finely chopped 3 heaped tablespoons demerara sugar 200g Greek yoghurt 300ml Thick Double Cream For the brulee 175g demerara sugar ADDITIONAL Preheat the oven to 180C ,gas mark 4. METHOD You need to begin this by trimming and chopping the rhubarb into 2.5cm chunks, then pile them into a bowl, add the sugar and the ground and chopped ginger and toss them all together. After that, transfer everything to the baking dish, pop it into the oven on the centre shelf and bake for 20 minutes. Then carefully stir the rhubarb, turning it over, and bake for another 10-15 minutes or until it is tender. When it is cooked, leave the rhubarb to get completely cold, then tip as much of the juice out by drawing the fruit back gently with a draining spoon and allowing the juice to drain from one end of the tilted dish. When you are ready to do the brûlée, preheat the grill to its highest setting for 15 minutes. Now combine the yogurt and thick cream in a bowl, and spoon it evenly over the top, making sure it goes right up to the edges of the dish. Next spoon the sugar evenly over the cream right up to the edges, and when the grill is really hot, place the dish about 7.5cm from the heat, and just let the sugar melt, bubble and caramelise to a rich golden brown. This will take about 8 minutes, but you will need to keep an eye on it as it may need a bit more or less time. When it is cooled and the caramel has set, you can cover with clingfilm and keep it in the fridge till needed (it can be made up to 8 hours in advance). To serve, tap the caramel with a spoon and serve just as it is-nothing else needed. Notes on ingredients For a lighter version, the brulee can be made with all yogurt or a 500g tub of fresh vanilla custard. If you don’t want to use preserved ginger add another quarter teaspoon ground ginger. This recipe is also brilliant with summer berries. And in the winter a pack of British garden fruits (or other frozen fruits) but in either case minus the ginger.