Pina Colada Ice Cream

Ingredients
200ml Double Cream (whipped)
200ml Cream Of Coconut
4 Tablespoons Caster Sugar
1 Tablespoon Coconut Liqueur
1x400g Can Pineapple or Same Weight Fresh (drained and chopped)

Equipment
1 Large Bowl
1 Blender
1 Balloon Whisk
2 Large Bowls
1 Airtigt Freezer Container

The Good Bit

1. Start by blending your pineapple until you have a smooth paste, then add all the other ingredients except for the cream.
2. You want to whip the cream up in your other bowl until it holds stiff peaks, then gradually add your pineapple mixture in a folding motion (you want to do your best not to destroy the texture of the cream too much) once all the mixture is folded in, transfer to your freezer container and freeze.
3. From experience making ice creams, you want to check every 30 minutes or so and whip up with a fork when ice starts to form until it is no longer possible to do so (you break up ice crystals doing this and therefore get a smoother ice cream)
4. Remove from the fridge well before you need to serve (it'll be a lot harder than shop bought ice cream) or freeze in the door as it is not quite as cold there. The liqueur should help this be a fairly soft ice cream though.
   

Cherry Sorbet

Ingredients
907g Cherries (de stoned and stemmed)
1 cup Water
3/4 Cup Sugar
1 Teaspoon Lemon Juice
1/8 Teaspoon Kirsch

Equipment
1 Large Pan
1 Wooden Spoon
1 Blender
1 Airtight Freezer Container
1 Fork

The Good Bit

1. Place the cherries in a non-reactive saucepan with water, sugar and lemon juice over medium heat and simmer for about 10-15 minutes until cherries are softened. Remove from heat and allow to come to room temperature then add the kirsch (resist the temptation to add more than the 1/8 teaspoon, you will stop ice from forming).
2. Place mixture in a blender and blend until smooth then pour into your freezer container allow to cool in refrigerator then move into the freezer, check every 30 minutes, and whip up with the fork when ice starts to form. After a few hours you'll have your sorbet.

Makes about 1 Litre

Green Tomato Chutney

Ingredients
2.25kg Tomatoes (green are best and you need to cut them into 8 wedges)
600ml Malt Vinegar
5 Large Onions (finely chopped)
225g Raisins
450g Sultanas
350g Demerara Sugar
25g Salt
4 Teaspoons Mixed Spice
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
Sterile Jars

The Good Bit

1. put your tomatoes and vinegar in the pan and simmer over a low heat for 30 minutes, then add the onions, raisins and sultanas and continue simmering for another 30 minutes.
2. Now add the sugar, salt and spices and keep on a low simmer for a further 1 1/2 hours until you have a nice thick chutney. Leave to cool slightly before putting in sterile jars

Makes 1.5 kg

Lime Sorbet

Ingredients
2 Cups Sugar
2 Cups Water
1 Cup Lime Juice (freshly squeezed 7-9 limes)
1 Tablespoon Of Lime Zest

Equipment
1 Zester
1 SHARP Knife
1 Chopping Board
1 Juicer
1 Large Pan
1 Wooden Spoon
1 Airtight Container
1 Metal fork
1 Sieve

The Good Bit

1. Start by adding your sugar and water to the pan, also add in half the zest, now gently heat the water and stir with the wooden spoon until your mixture becomes clear. Meanwhile juice the limes and strain to remove any pulp and pips.
   
2. Cool your syrup and then add the lime juice, give it a good stir and put it in your freezer for about an hour.
3. Bring the sorbet out of the freezer and stir quickly with the fok, you may have to scrape chunks of ice, now you'll have to repeat this every half hour until you get a your sorbet, you can serve it like this, or is i like to do, whip up an egg white and fold it into the mixture then stick it back into the freezer.

Prawn Cocktail

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns
1 Few Lettuce Leaves
2 Avocados

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Line 4 glasses with your lettuce leaves, then drop in the avocado, add on top a dollop of your seafood sauce and then arrange a few prawns on top and serve.

Serves 4

Haddock Fishcakes

Ingredients
300g Smoked Haddock (or tinned tuna/salmon)
Milk
450g Potatoes
100g Watercress
200ml Creme Fraiche
1 Egg
1 Tablespoon Horseradish Sauce
80g Breadcrumbs
Oil (for frying)

Equipment
2 Large Pans
1 Potato Masher
2 Bowls (one with beaten egg in, the other with your breadcrumbs in)

The Good Bit

1. Place the fish in your pan and cover with milk, brink to the boil and simmer for 5 minutes (the fish should flake easily with the back of a fork) In the other pan cook your potatoes in boiling salted water for 10-15 minutes until they are soft and tender. (drain them then mash them)
2. Chop your cress, saving 2 tablespoons for later, add the rest to the mash, season then stir in the fish, now you want to make about 8-12 little patties, use your hands for this then chill for 30 minutes.
   
3. Now dip your patties in the egg first then into the bread crumbs, get a nice even coating all round, and fry until golden. Mix the horseradish with the creme fraiche and the reserved cress, then serve with the fish cakes (go on, have chips too! or how about a salad, euw!!!)

Serves 4

Prawn Cocktail (my fave version)

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns (chopped to same size as peas/sweetcorn just reserve a few whole for decoration)
1-2 Tablespoons Sweetcorn
1-2 Tablespoons Peas
1-2 Tablespoons Carrots (chopped to same size as peas/sweetcorn)
1-2 Tablespoons Red Pepper (chopped to same size as peas/sweetcorn)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Now stir in the prawns, peas, sweetcorn, carrot and pepper then spoon into glasses and decorate with the reserved whole prawns and serve (or have as a side in a salad)

Serves 4

Chick Peas with Dill

Ingredients
2x400g Cans Chick Peas (or 200g dried chick peas soaked over night)
2 Onions (thinly chopped)
1 Handful of Dill (chopped)
1 Lemon (juice only)

Equipment
1 Colander
1 Large Frying Pan
1 Spatula
1 Mixing Bowl+1 Large Pan (for soaking if you use dried peas)

The Good Bit

1. If you are using tinned peas, drain them and rinse them, if using dried peas, soak them over night, then bring to the boil, skim off anu scum and gently simmer for 1 hour, then drain.
2. Fry the onion in a little oil for 5 minutes until soft then add the chick peas and cook fof another 5 minutes, add the lemon juice and dill then serve.

Serves 4

Baked Gnocchi with Mushroom and Spinach

Ingredients
300g Mushrooms (sliced)
1 Onion (finely chopped)
1 Clove Garlic (thinly chopped)
200g Spinach
2 Tablespoons Creme Fraiche
75g Cheddar Cheese (grated)
A Splash of Oil
1 Portion of Gnocchi (check the 20th June this year for how to make and only use 3/4's of the amounts used)

Equipment
1 Large Pan Boiling Salted Water
1 Frying Pan
1 Spatula
1 SHARP Knife
1 Chopping Board
1 Ovenproof Dish

The Good Bit

1. Preheat your oven too 180c 350f gas 4, Fry Your onion and garlic together in your frying pan in a splash of oil for about 5 minutes then add in the mushrooms and fry for another 2minutes, next toss in the gnocchi, spinach, creme fraiche and half of the grated cheese and stir well.
2. Pour this into your ovenproof dish and top with the remaining cheese, then place in the oven for about 17 minutes, remove and serve.

Serves 4

Potato Pie

Ingredients
375g Shortcrust Pastry
500g Potatoes (sliced)
1 Onion (sliced)
100g Gruyere Cheese (grated)
1 Tablespoon Chopped Fresh Thyme
1 Egg (beaten)
Salt and Pepper
Flour (just for rolling your pastry on)

Equipment
1 SHARP Knife
1 Chopping Board
1x23cm Pie Tin (lined with baking parchment/paper)
1 Rolling Pin
1 Pastry Brush

The Good Bit

1. Split the pastry in half and roll 1 half out so it is large enough to fit in the pie tin, brush water around the top adges. Now layer the potato cheese and thyme into your pie then roll out the other half of pastry as the lid.
2. Lay this lid on top and press down firmly around the edges, then cut away any bits that are hanging over the side. Press your thumb around the edges to create a pattern (and also help seal the lid)
3. Score the lid with a fork then brush it with the egg, finally pierce a couple of holes in the top of the pie, and stick it in your oven for an hour-1 1/4 hours (it should be golden when it comes out and soft when skewered) Serve hot or cold with a salad.

Serves 4

Potato and Parsley Gnocchi

Ingredients
1 Kg Potatoes (scrubbed)
1 Egg (beaten)
4 Tablespoons Fresh Parsley (chopped)
300g Plain Flour
Butter (for frying, optional)
Salt and Pepper
Parsley+Parmesan to serve

Equipment
1 Large Pan (1/2 filled with boiling salted water)
1 Potato Peeler
1 Potato Masher
1 Mixing Bowl
1 Knife
1 Chopping Board
1 Slotted Spoon

The Good Bit

1. Cook Your potatoes for 15-20 minutes until they are soft, drain, rinse under cold water, peel and then mash them in another bowl
   
2. Stir in the egg, parsley and a good bit of seasoning, then add the flour, a tablespoon or so at a time (you may not need all that much flour, it depends on the variety of potato) until you have a dough that is not sticky.
3. Divide your dough into 4 equal balls then roll them into sausages about 2-3cm thick, you now want to cut the rolls into 2cm long chunks, then drop them into boiling water until they float.
4. (you have the option at this stage to fry the gnocchi in a little butter to give a realy golden look but it's not necessary) Serve with black pepper, parmesan shavings and chopped parsley

Serves 4

Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too 180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Crispy Potato Skins

Ingredients
4 Large Baking Potatoes
Olive Oil
100ml Creme Fraiche
1 Tablespoon Horseradish Sauce
2 Smoked and Peppered Mackerel Fillets
Salt and Pepper

Equipment
1 Oven Tray
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
2 Metal Spoons
1 Pastry Brush

The Good Bit

1. Preheat your oven too 200c 400f gas 6, scrub your potatoes and prick them, cook in the oven for 1 1/2 hours or until tender then remove and cut each into 6 to 8 wedges.
   
2. In the meantime mix together the creme fraiche and horseradish and season with salt and pepper. Scoop out the centres of the wedges leaving about 1cm of potato before you hit skin, brush them with oil and stick back in your oven for 25 minutes until golden.
3. Whilst you are waiting for that to do, break your fish into strips, dollop sauce into each of the potato skins and top with little bits of fish.

Serves 4

Rosti and Bacon

Ingredients
500g Potatoes (leave the skins on but wash well)
6 Rashers Bacon (chopped)
45g Butter
Salt and Pepper
A Splash of Oil

Equipment
1 Large Pan (1/2 filled with boiling salted water)
1 Frying Pan
1 Chopping Board
1 SHARP Knife
1 Cheese Grater
1 Firm Spatula

The Good Bit

1. Cook your potatoes for 10 minutes then allow to cool, peel them and then grate them.
2. Now fry your bacon off in a splash of oil for 3-4 minutes then add 1/3 rd of the butter until it begins to bubble then add your potato. Season the mixture well and stir for 3 minutes, then press it down firmly with your spatula and cook for 9 minutes without stirring.
3. Next you want to place a plate over your frying pan allowing you to flip the rosti on to it, once on the plate, add the last knob of butter to the frying pan, bring to a bubble then slide your rosti back into the frying pan. Press down firmly again and cook for another 6 minutes. Serve (if you skewer your rosti, it should feel tender when cooked)

Serves 4

Courgette and Tomato Bake

Ingredients
4 Courgettes (sliced but not peeled)
4 Large Tomatoes (sliced)
1 Clove Garlic (crushed)
110g Mozzarella (sliced)
4 Tablespoons Grated Parmesan
Small Bunch Fresh Basil (roughly torn)
A Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan
1 Ovenproof Dish

The Good Bit

1. Start by frying the crushed garlic in a little oil then add your courgette in 1 single layer in the frying pan (you may have to do a few batches here, get them golden on each side)
2. Pre heat your oven too 190c 375f gas 5. When that is done, lay them in alternating layers in your ovenproof dish with the tomato and mozzarella, so you get something that looks like the slates on your roof. Then sprinkle over some salt and pepper, basil and the parmesan and bake for 30 minutes

Serves 4 as a starter 2 as a main

Bacon And Pea Carbonara

Ingredients

400g Pasta Bows

150g Lardons (or 8 rashesr of bacon roughly chopped)

1 Clove Garlic (thinly chopped)

150g Peas (defrosted)

300ml Double Ceam

60g Parmesan (grated)

A Splash of Oil

Small Handful Fesh Sage and Parsley (roughly torn)

Salt and Pepper

Equipment

1 Large Pan (1/2 filled with boiling salted water)

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Wooden Spoon

The Good Bit

1. OK start by cooking your pasta to packet instructions (8-10 minutes usually) whilst that is cooking fry the bacon/lardons in a little oil until cooked then add the garlic and cook for a further 1 minute.
2. Now you want to add the cream and bring to a gentle simmer for 5 minutes, before adding the peas and cooking for another 3-4 minutes.
3. Finally, stir in the parmesan and season, drain the pasta and toss into the sauce, add your sage and parsley and serve.

Serves 4

Potato Tikka Soup

Ingredients

1 Onion

3 Tablespoons Tikka Curry Paste

750g Potatoes (cubed)

600ml Milk

1 Vegetable Stock Cube

A Splash of Oil

Coriander and Mango Chutney to Serve

Equipment

1 SHARP Knife

1 Chopping Board

1 Large Pan

1 Blender

The Good Bit

1. Cook your onion in a splash of oil for 3-4 minutes until softened, add in the tikka paste and cook for a further 2 minutes, now add in the potatoes and stir well coating them all over.
2. Add in your milk and stock cube, bring to the boil and cover, simmer for 25 minutes.
3. Allow the mixture to cool then pass through a blender, reheat when you are ready to serve and garnish with a sprinkling of chopped coriander and a dollop of mango chutney.

Serves 4

Omlette in Tomato Sauce

Ingredients

1 Onion (finely chopped)

2 Cloves Garlic (finely chopped)

4 Eggs (beaten with a pinch of salt added)

150ml Milk

1 Tablespoon Fresh Rosemary (chopped)

150ml Vegetable Stock

1x400g Can Chopped Tomatoes

75g Gruyere (diced)

Grated Parmesan to Serve

Crusty Bread to Serve

A Knob of Butter

Equipment

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Plate

The Good Bit

1. Fry your onion and garlic in the butter for 4-5 minutes until soft and beginning to colour then add your eggs, gruyere and milk and make an omlette (leave it to cook until it is almost firm all over the top surface) lift out and roll up on your plate and cut into inch wide strips.
2. Add the tomatoes, stock and rosemary to the frying pan and bring to the boil, allow to simmer for 10 minutes then add the omlette slices, warm through for 3-4 minutes then serve with a sprinkle of grated parmesan on top and crausty bread.

Serves 4

Italian Omlette

Ingredients

900g Potatoes (cut into thinish slices)

1 Tablespoon Oil

1 Onion (sliced)

2 Cloves Garlic (chopped)

6 Sundried Tomatoes (cut into slices)

1x400g Can Artichoke Hearts (drained and halved)

250g Ricotta Cheese

4 Eggs (beaten)

2 Tablespoon Milk

50g Parmesan Cheese

3 Tablespoons Fresh Thyme (chopped)

Equipment

1 SHARP Knife

1 Choppig Board

1 Pan (half full with boiling salted water)

1 Frying Pan

1 Spatula

1 Ovenproof Dish

1 Mixing Bowl

1 Fork

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
2. Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
3. Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.

Serves 4

Chilli Polenta Chips

Ingredients

350g Instant Polenta

2 Teaspoons Chilli Powder

1 Tablespoon Olive Oil

150ml Sour Cream

1 Tablespoon Fresh Parsley (chopped or use chives, i love chives in sour cream)

1 1/2 Litres of Boiling Water

Salt and Pepper

Equipment

1x2 Inch deep Baking Tray

1 Large Pan

1 Wooden Spoon

1 Mixing Bowl

1 Metal Spoon

Paper Towel/Kitchen Paper

The Good Bit

1. Bring your water to the boil then add in 2 teaspoons of salt, pour in your polenta in a steady stream stiring all the time, reduce the heat and keep stirring, after 5 minutes or so you should be able to stand your spoon in the mixture.
2. Once at this point, remove from the heat, stir in your chilli and a good seasoning of salt and pepper and then pour into your baking tray until you have a thickness of about 4 cm, now you want to allow this to cool.
3. Whilst you are waiting mix together your sour cream and parsely and place in the fridge, Now you want to cut your polenta into chip size pieces and fry them in a little oil on each side until crispy and golden (3-4 Minutes), then drain on kitchen paper and serve.

Serevs 4

Italian Potato Salad

Ingredients

450g New Potatoes (or small potatoes)

4 Tablespoons Natural Yogurt

4 Tablespoons Mayonnaise

8 Sundried Tomatoes (thinly sliced)

2 Tablespoons Fresh Parsley (chopped)

Equipment

1 SHARP Knife

1 Chopping Board

1 Pan (1/2 full with boiling salted water)

1 Mixing Bowl

1 Metal Spoon

The Good Bit

1. Strat by cooking your potatoes for around 10 minutes until they are tender. Whilst they are cooking mix together the mayonnaise, yogurt, tomato slices and the parsley.
2. Drain your potatoes once they are cooked and then allow to cool before trying to cut, cut into 2 inch chunks then toss them into your sauce mix and stir in well, chill in the fridge for 20 minutes before serving.

Serves 4

Capri Salad

Ingredients

2 Beef Tomatoes

125g Mozzarella Cheese

12 Black Olives (pitted and sliced)

8 Basil Leaves

1 Tablespoon Balsamic Vinegar

1 Tablespoon Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Grill Pan

The Good Bit

1. start by cuting each tomato into 6 slices, then do the same as best you can with the mozzarella, now you want to start with a base of tomato, a slice of mozzarella and a few slices of olive and 1 basil leaf, repeat this layer twice and stack on top of each other, when you are done you should have 4 stacks, with 3 layers of tomato, cheese and olives to each stack (hiding the olives under the cheese on the top layer, you'll also have no basil for this layer).
2. Grill for 2-3 minutes until the cheese just begins to melt, drizzle over a drop of oil, and a drop of balsamic vinegar then season with salt and pepper and serve

Serves 4

Spinach Salad

Ingredients

100g Spinach

75g Radicchio Leaves (salad leaves will do)

50g Mushrooms (cleaned and sliced)

50g Parma Ham (torn)

100g Cooked Chicken (torn)

1 Orange (all the juice and half the zest)

1 Tablespoon Natural Yoghurt

2 Tablespoons Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Screwtop Jam Jar

1 Serving Bowl

The Good Bit

1. Start by chucking all your leaves into the serving bowl and mixing well, then add in the chicken, mushrooms and ham and mix again.
2. Now, in your jar place the oil, yogurt, orange juice and zest, screw the lid on and shake well, then season with salt and pepper.
3. Pour your dressing over the salad and mix well before serving.

Serves 4

Yellow Pepper Salad

Ingredients
4 Rashers of Bacon/A Handful of Lardons (cooked and chopped into chunks)
2 Yellow peppers (de seeded and sliced)
8 Radishes (trimmed and cut into wedges)
1 Stick Celery (thinly chopped)
3 Plum Tomatoes (cut into wedges)
3 Tablespoons Olive Oil
1 Tablespoon Fresh Chopped Thyme (1/3 tablespoon if using dried)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Serving Bowl

The Good Bit

1. Leaving the bacon to one side, place all your ingredients into your serving bowl and mix well, then season with salt and pepper before finally sprinkling on the bacon/lardons.
   
2. Serve

Serves 4

Honey and Pistachio Nests

Ingredients

225g Pasta (spaghetti strands are best)

115g Butter

175g Pistachio Nuts (chopped)

115g Sugar

115g Honey (clear is best)

150ml Water

2 Teaspoons Lemon Juice

Greek Yoghurt to Serve

Equipment

1 Pan (with boiling slightly salted water in)

1 Pan

4 Ramekins

1 Baking Tray

The Good Bit

1. Start by cooking your pasta in the slightly salted water unti it is tender (follow packet instructions, but 8 minutes is usualy about right, try a piece to see!!) once cook, drain, toss in the butter and allow to cool a little.
2. Preheat your oven too 180c 350f gas 4. Now divide the pasta into 8 equal quantities, line the bottom of your 4 ramekins with a portion of pasta each, press it in well, top these 4 pots with half of the nuts, then push in the other 4 portions of pasta.
3. Bake these four pots on a baking tray in your oven for 45 minutes, in the meantime bring the sugar, water and honey to a boil in your other pan over a genbtle heat, turn the heat down a little and simmer for 10 minutes until all the sugar has dissolved, now add the lemon juice and simmer for a further 5 minutes.
4. Allow your nests to cool, then tip them onto your serving plate, drizzle over some of the honey syrup and sprinkle with the remaining nuts, top with a dollop of greek yogurt.

Serves 4

Lemon Mascarpone Cheese Cake

Ingredients

50g Butter

150g Ginger Biscuits (crushed)

25g Stem Ginger

500g Mascarpone

2 Lemons (zested and juiced)

100g Caster Sugar

2 Eggs (separtated)

Fruit Coolis to Serve (cook 400g soft fruit (such as reasperries, strawberries, blackcurrants with 2 tablespoons of water for 5 minutes, cool and then press through a sieve, stir in 1 tablespoon of icing sugar (taste and add more if needed) et voila, fruit coolis!!

Equipment

2 Mixing Bowls

1 Balloon Whisk

2 Pans (if you are making the coolis)

1 Sieve (only if you are making the coolis)

1 Tablespoon

1 Wooden Spoon

1x10 Inch Cake Tin

Greaseproof Paper

The Good Bit

1. Start by pre heating your oven too 180c 350f gas 4, then line and grease your cake tin. Melt your butter in the panand then stir in the crushed biscuits, press this mixture into the bottom of your cake tin. (I put this in the fridge at this stage but it's not necessary)
2. In one of your mixing bowls beat the mascarpone, lemon zest, juice, sugar and egg yolk until you have a smooth mixture. Then in the other bowl whisk the egg whites until they are stiff.
3. Now fold in 1 tablespoon of your egg whites into the cheese mixture just to loosen it up then gently fold in the rest, poor this mixture onto your biscuit base and cook for 40 minutes.
4. Serve With a good helping of the coolis (or any topping you wish, cream, icecream it's up to you)

Serves 4

Tuscan Pudding

Ingredients

75g Dried Mixed Fruit

250g Ricotta Cheese

3 Eggs (yolks only)

50g Caster Sugar

1 Teaspoon Cinnamon Powder

2 Oranges (zest only)

Butter (for greasing only)

Creme Fraiche (optional, for serving)

Equipment

4 Ramekins (or pudding dishes, they make a nice shaped pudding)

1 Bowl (half filled with warm tap water)

1 Balloon Whisk

1 Large mixing Bowl

1 Sieve

1 Zester

The Good Bit

1. Preheat your oven 180c 350f gas 4, soak your dried fruit in the warm water for 10 minutes and grease your ramekins/pudding dishes with the butter.
2. Whisk your egg yolk, cinnamon, ricotta cheese and half your orange zest together, drain the fruit and stir this into the ricotta mixture, spoon into your ramekins/pudding dishes.
3. Bake for 15 minutes, the pudding should be firm but not golden (give them a little shake to test) Decorate with the remaining orange zest and serve. You can also serve chilled and a good dollop of creme fraiche goes really well this.

Serves 4

Rasberry Fusilli

Ingredients
175g Fusilli (pasta shapes)
700g Raspberries
2 Tablespoons Caster Sugar
1 Tablespoon Lemon Juice
4 Tablespoons Flaked Almonds (toasted, buy like this or fry for a couple of minutes with no oil in pan)
3 Tablespoons Raspberry Liqueur

Equipment
1 Large Pan (boiling water with a pinch of salt in)
1 Medium Pan
1 Sieve

The Good Bit

1. Cook your pasta until it is just tender (usually 8-10 minutes, try a piece!) now drain the pasta and return it to the pan, whilst you are waiting for the pasta to ook, pree 225g of the raspberries through a sieve so you have a puree.
2. Put the puree in another pan and add the sugar, bring to a gentle boil and simmer for 5 minutes, then add the lemon juice and set aside.
   
3. Add the remaining raspberries to the now drained pasta and mix gently (trying not to break the berries too much, transfer to a serving bowl, stir the liqueur in to your sauce and stir until you have a smooth sauce.
4. Pour the sauce over the pasta and raspberry mix, sprinkle over the toasted almonds and serve.

Serves 4

Lemon Chilli Sorbet

Ingredients

100g Caster Sugar

4 Lemons (zested and juiced)

2 Red Chillies (de seeded and very thinly sliced)

600ml Water (cold)

3 Tablespoons Clear Honey

1 Egg (white Only)

6 Tablespoons Vodka (optional, but adds another dimention to the spicy hot/ice cold, bitter/sweet sensations)

Equipment

1 Frying Pan

1 SHARP Knife

1 Chopping Board

1 Slotted Spoon

1 Mixing Bowl

1 Balloon Whisk

1 Fork

1 Metal Spoon

Greaseproof Paper

1 Airtight Freezer Container

The Good Bit

1. Take 3/4 of your sugar and sprinkle in the frying pan, add the water and chillies, heat gently until the sugar has dissolved, stirring from time to time, now turn up the heat and bring to the boil rapidly for 5 minutes, remove the chillies with a slotted spoon and spread out on your greaseproof paper.
2. Add the rest of the sugar, lemon zest, honey and lemon juice to your sugar syrup, stir well until all the sugar has dissolved and then leave to cool. Pour into your freezer container and freeze for a good 3 or 4 hours until you have a good slush.
3. Break the slush up with a fork and beat until you have a nice smooth mixture, then whisk your egg white until it is stiff and holds little peaks, then carefully fold it into your mush, freeze until ready for use.
4. Serve in glasses, with a sprinkle of the sugard chillies on top and to be extra develish, a tablespoon of vodka in each glass.

Serves 6

Lemon Granita

Ingredients

3 Lemons (zested)

200ml Lemon Juice (measure from your zested lemons)

100g Caster Sugar

500ml Water (cold)

Equipment

1 Large Pan

1 Wooden Spoon

1 Lemon Zester/Juicer

1 Airtight Freezer Container

The Good Bit

1. Place the lemon zest, juice and sugar in your pan and bring to a gentle boil, simmer for 5 miutes until you have a syrupy mixture then leave to cool.
2. Once cool stir in the water and pour into your airtight freezer container, freeze for 3-5 hours stirring occasionally)