Thai Fish Stock

Ingredients
500g Heads and Bones of Raw White Fish and Heads and Shells of Prawns (if available)
3 Shallots
1 Celery Stick (including leaves, chopped)
1 Lime Leaf (or zest of 1 lime if you cant get the leaf)
1/2 Lemon Grass Stalk
2 Cloves Garlic
25g Fresh Coriander (with stalks)
2.4l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
1 Wooden Spoon

The Good Bit

1. Add the water and fish bits to the pan and bring to the boil, skim off any scum, then add the rest of the ingredients and simmer for 50mins.
2. Strain the stock and freeze what you don't use immediately

Makes 2l

Thai Chicken Stock

Ingredients
1.5kg Chicken (uncooked)
500g Chicken Giblets
1 Onion (peeled and halved)
1 Carrot (chopped)
2 Sticks Celery
2 Cloves Garlic
1 Stalk Lemon Grass (chopped)
1 Lime Leaf (or the zest of a lime)
3 Large Red Chillies
1.8l Water.

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
1 Sieve

The Good Bit

1. Put the chicken, giblets, onion, carrot and celery in the pan, top with the water and bring to a really slow boil, if it takes 45mins thats great! remove any scum that floats from time to time and make sure it's just bubbles coming to the surface.
2. Add the rest of the ingredients and cover then cook for 2 hours.
3. Take out the chicken (use this in another meal if you wish) Strain the stock taking care not to press any of the vegetables as this will make the stock cloudy, use what you want straight away and freeze the rest.

Makes 1.5l

Thai Vegetable Stock

Ingredients
2 Onions (quartered)
4 Red Chillies
250g Carrots (halved)
1/2 White Cabbage (Halved)
1 Bunch Celery (Chopped, including leaves)
50g Fresh Coriander (with stalks)
25g Basil (with stalks)
25 Black Peppercorns
1/2 Teaspoon Salt
1 Teaspoon Muscovado Sugar
2l Water
If you can get hold of the next 2 ingredients your stock will be great but they can be left out
1/2 Head of Chinese Leaves
1/2 Mooli Radish (peeled)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (or Casserole Dish)
1 Sieve

The Good Bit

1. Whack all the ingredients into a large pan and bring to the boil, cover and simmer for 1hr.
2. Take the lid off then boil hard for 10mins to reduce the stock, cool then strain, freeze any stock that you will not be using straight away.
   

Makes 1.8l

Fish Stock

Ingredients
1.5Kg Fish Trimmings (Skin and Bones but not from oily fish, ask your local fish monger for these or just use cheap fish)
1 Onion
1 Leek (white part only)
1 Celery Stick
1 Bay Leaf
6 Parsley Stalks
10 Black Peppercorns
475ml Dry White Wine
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the point just below the boil and simmer for 20mins
   
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating.
   
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1.8l

Chicken Stock

Ingredients
1 Cooked Chicken Carcass (chopped into 4 bits)
Giblets and Anything Leftovers (from the chicken)
1 Onion
2 Carrots
1 Celery Stick
1 Bay Leaf
a Few Parsley Stalks (crushed with the side of you blade)
1 Thyme Sprig
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the boil, reduce the heat and simmer for 2 1/2hrs.
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating, when chilled skim off the fat that has risen to the top to give a clear stock.
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly (after you've chilled and removed the fat) and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1l

Beef Stock

Ingredients
750g Beef (not mince, just some cheap bits chopped into cubes will do)
2 Onions (chopped)
2-3 Carrots
2 Celery Sticks
1 Bay Leaf
1 Bouquet Garni
6 Peppercorns
1.8l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
Muslin/Cloth

The Good Bit

1. Bring all the ingredients in the pan slowly to the boil then reduce the heat to a low simmer, cover and cook for 4hrs.
2. Remove any scum from the surface then strain through a cloth lined sieve, leave to cool before refrigerating. This will keep for a few days in the fridge before you have to reboil it, or once strained, boil rapidly to reduce by half then freeze, when you come to need stock, defrost half of what you need and then make up the rest with water.

Makes 1.5l

Vegetable Stock

Ingredients
500g Chopped Mixed Vegetables (carrots, onions, mushrooms, celery, leeks, anything you want, just avoid potatoes as these make the stock cloudy, unless you dont mind it like that)
1 Clove Garlic
6 Black Peppercorns
1 Bouquet Garni
1.2l Water

Equipment
1 Large Pan
1 Wooden Spoon
1 Sieve (or you could use a muslin cloth)

The Good Bit

1. Put all the ingredients in the pan and bring to the boil gradually, turn down the heat and simmer for 30mins, skimming any scum off the top surface.
2. Stain the stock and allow to cool completely before storing in the fridge, if you keep it in the fridge it'll last 2-3 days before you need to reboil it (it'll last ages if you keep it like this) or boil the strained stock until reduced by half and well concentrated then once cool, freeze it and when you need it, melt 1/2 of your recipe needs and make the rest up with water.

Makes 1l

Potato and Leek Soup

Ingredients
25g Butter
2 Large Leeks (thinly sliced)
250g Potatoes (diced amazingly enough to the size of a dice!)
1 Onion (chopped as fine or as rough as you like)
750ml Chicken Stock
300ml milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
Greaseproof Paper

The Good Bit

1. Add the butter, leek, onion, and potato to the pan and stir well to cover with the butter, cover tightly with greaseproof paper and cook over a low heat for 15minutes, until everything is begins to go soft but not coloured, you will need to stir frequently to stop the colouring.
2. Add all the liquids and season to taste then bring to the boil and reduce the heat to a low simmer for 20mins until all the vegetables are cooked through (test the potatoes with a fork, if they are done there should be no resistance)
3. Blend at this stage and return back to the pan to reheat again checking the seasoning, if you like the soup a little more chunky, you can reserve 1/4 of the vegetables and add then back in to the soup on the rewarm.

Serves 4

Cream of Chicken Soup

Ingredients
400g Chicken
1 Onion
1 Garlic Clove (take out if not wanted)
2 Carrots (thinly sliced)
1 Celery Stick (thinly sliced)
1 Leek (thinly sliced)
500ml Chicken Stock
500ml Water
125ml Single Cream
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender/Food Processor
1 Slotted Spoon

The Good Bit

1. Place the chicken, onion, garlic and other vegetables in the pan with the water and season, skim off anything that looks undesirable floating on top, then bring to a slow simmer, cover and heat for 30 minutes.
2. Add the stock and bring back to the boil, re-cover and simmer for another 30mins, adjust the seasoning if needed. Using the slotted spoon, take out the chicken and blend until smooth.
3. Return the chicken back to the pan, add in the cream and and heat through, but now the cream is in do not let it boil (if it is a little thick at this stage add a little more water), give a good stir and serve.

Serves 4

Thai Banana Soup

Ingredients
A Splash of Oil (groundnut for authentic, olive will do)
50g Spring Onions (sliced)
1 Clove Garlic (finely Sliced)
200ml Coconut Milk
400ml Vegetable Stock (if your local supermarket sells a thai veg stock in the chillers use that for an excellent taste)
1/4 Teaspoon White Pepper
3 Tablespoons Soy Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1 Banana (sliced into large slices)
1 Red Chilli (sliced into fairly large slices)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
A Blender

The Good Bit

1. Fry off the onion and garlic in the oil until soft and golden, whack in the rest of the ingredients, bring to the boil, drop the heat and simmer for 5 minutes.
2. Set aside 1/4 of the banana and chilli then blend the rest of the soup, once blended add the bits you set aside and reheat, serve hot.

Serves 4

Popeye Soup

Ingredients
2 Large Onions (roughly chopped)
2 Cloves Garlic (roughly chopped)
1 Red Chilli (finely chopped)
1 Bunch Fresh Mint (roughly chopped)
1 Bunch Fresh Parsley or Coriander (roughly chopped)
500g Fresh Spinach (roughly chopped)
1.2l Vegetable Stock
2 Lemons (juiced)
Pinch of Dried Nutmeg
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Wooden Spoon

The Good Bit

1. Cook the onion, garlic and chilli in the pan in a splash of oil for 10-minutes, or until soft and golden, add the herbs and stock and bring to the boil (not the spinach), simmer for 15 minutes.
2. Add the spinach and cook for another 2 minutes then add the lemon juice, nutmeg and salt and pepper to taste, blend with a hand blender or if using a food processor, once blended return to heat through for a short while, (not to long as the colour will go)

Serves 4

Lentil Soup

Ingredients
1 Onion (finely chopped)
1 Sprig Fresh Thyme (1/2 teaspoon dried)
2 Carrots (finely diced)
2 Garlic Cloves (finely chopped)
1 Red Chilli (seeded and finely chopped)
3 Tomatoes (roughly chopped)
100g Red Lentils (you can swap these for split yellow peas but you must soak them the night before)
1.2l Vegetable Stock
4 Tablespoons Natural Yoghurt (Greek yoghurt is good too or for those not worried about their waist line whipped double cream!)
1 Lemon
A Splash of Oil
1/2 Teaspoon mustard (can be left out)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in your pan and cook the onion, carrot and thyme for about 4 minutes until starting to soften, add the garlic, chilli and mustard if using and cook for another couple of minutes.
2. Whack in the Tomatoes, lentils and stock, bring to the boil, cover and simmer gently for 30minutes, test that you can crush a lentil with the back of a spoon against the side of a pan, if you cant, cook a little longer.
3. Mix half the lemon zest into the yoghurt and pour the juice into the soup, season the soup with salt and pepper, ladle into four bowls with a scoop of the yoghurt in the centre of each and sprinkle over any remaining zest. A good Sprinkle of freshly ground black pepper goes extremely well with this.

Serves 4

Sweetcorn Soup (with lime butter)

Ingredients
2 Sweetcorn Cobs (or 1x130g can sweetcorn)
1 Onion (finely chopped)
125g Potatoes
450ml Vegetable Stock
125ml Warm Milk
Cayenne Pepper
Salt And Pepper
FOR THE LIME BUTTER (optional but goes really well)
125g Butter (you can't use margarine here, it's too soft)
1 Lime (juiced and zested)
Fresh Coriander (1 handful chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
A Blender
1 Zester/Juicer
Kitchen Foil
A Small Mixing Bowl
1 Large Pan

The Good Bit

1. Mix the butter, lime juice, zest and coriander in the small bowl until well mixed add a pinch of salt and pepper too. tip onto the kitchen foil and make into a sausage shape then whack it in the freezer (in the foil)
2. Cook the corn under a medium grill for 15 minutes, turning occasionally until slightly charred all the way around (alternatively dry fry it in a frying pan with no oil, this is the best way to do it if you are using drained corn from a can)
3. Heat a splash of oil in a pan and cook the onion for 5 mins until golden (you can add a garlic clove at this stage) then add the potatoes and cook for another 5 mins. Now strip the corn from the cob and add it to this pan along with the stock and the milk, cover and cook for 30mins.
4. Blend well and return back to the pan, add a pinch of cayenne pepper and season to taste, serve hot with slices of the lime butter.

Serves 4

Tomato Soup

Ingredients
8 Red Tomatoes (chopped in half)
1 Red Onion (unpeeled and quartered)
1 Whole Garlic including skin (halved from top to bottom, take out if you don't like garlic)
2 Sprigs Thyme
1l Vegetable Stock
100g Crème Fraiche
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Roasting Tin
1 Blender
1 Sieve
1 Large Pan

The Good Bit

1. Pre heat your oven to 200c/400f/gas 6. Put your tomatoes onion, garlic and thyme in your roasting tin, drizzle with oil and season well with salt and pepper, cook for 30 mins until charred.
2. Take out the onion and garlic (the garlic will be sweeter and not half as strong cooked this way) pour over half the stock and return to the oven for another 10 mins/
3. Peel the garlic and onion and blend to a paste , remove the thyme from the roasting tin and pour this into the blender and give it a good whizzing.
4. Strain what's left into a large pan, add the rest of the stock and the crème fraiche and heat gently, season to taste then serve with a baguette.

Serves 4

French Onion Soup

Ingredients
50g Butter
750g Onions (halved and sliced thinly)
2 Teaspoons Sugar
2 Teaspoons Plain Flour
1l Beef Stock
1/2 A Baguette (4 slices of a toasty loaf will do)
50g Gruyère Cheese (grated, again cheddar will do)
Salt And Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Measuring Jug
1 Spatula

The Good Bit

1. Melt the butter in the pan and add the onions and sugar, cook over a low heat for 20-30 minutes until golden, or for speed, fry off in a little oil without the sugar for 5 minutes until golden and then put in the pan, but the pan way gives a better flavour.
2. Whack the flour in and stir cooking for 5 minutes, this'll thicken the soup a little, then add the beef stock, bring to the boil rapidly stirring all the time then turn down the heat and leave to simmer for 20 minutes. Add salt and pepper to taste, i like a lot of pepper in soup, it really brings out a good flavour.
   
3. Toast your bread then line the bottom of a bowl with a slice and sprinkle over the cheese, do this for all four dishes then ladle over the soup.

Serves 4

Melon And Strawberry Salad

Ingredients
3 Melons (try to pick 3 different ones like, honeydew, watermelon, galia and 3 the same size otherwise use half a large watermelon)
225g Strawberries
1 Lemon (juiced)
Honey
Fresh Mint For Decoration

Equipment
1 Melon Baller
1 SHARP Knife
1 Chopping Board
1 Large Fruit Bowl
1 Spoon

The Good Bit

1. Cut your melons in half and take out the seeds, get to work with the melon baller, placing all your bowls in a large fruit bowl.
2. Wash and take the green stems off the strawberries and cut them in half then mix in gently with the melon.
3. Mix A tablespoon of lemon juice with a tablespoon of water and 1 tablespoon of honey then drizzle this over the fruit, then finally chop some mint up and sprinkle over.

Serves 4

Warrens Chocolate Orange

Ingredients
2 Oranges
2 Pears (peeled, cored and halved)
2 Apples (peeled, cored and quartered)
1 Lemon (juiced)
50g Butter
4 Tablespoons Muscovado Sugar
75g Chocolate
4 Tablespoons Double/Whipping Cream

Equipment
1 Zester/Juicer
1 Chopping Board
1 SHARP Knife
1 Frying Pan
1 Glass Bowl
1 Large Pan
1 Spoon
1 Grater

The Good Bit

1. Remove the zest from one orange and keep to one side then grate 1 teaspoon of zest from the second, now remove the rest of the skin from both oranges and slice into thick chunks saving any juice.
   
2. Melt your butter in the frying pan and add the sugar until dissolved then add the zest from the first orange along with 2 tablespoons of lemon juice, the apples pears and orange slices, cook for 5 minutes until soft.
3. Heat some water in the pan and put your glass bowl in it, break the chocolate into the glass bowl and melt (or you can do this without the water and pan using a microwave, trying 30seconds at a time) add in the grated orange rind and juice and the cream and stir well.
4. Serve the fruit between four bowls and drizzle over the chocolate.

Serves 4

Vanilla Ice Cream

Ingredients
4 Eggs
75g Caster Sugar
450ml Single Cream
300ml Double Cream
3 Drops Vanilla essence (or 1 vanilla pod)

Equipment
1 Pan
2 Large Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Spatula
1 Sieve
1 Air Tight Freezer Container (old ice cream box)

The Good Bit

1. Crack 2 eggs into one of your bowls and then separate the other 2 and add the yolks only to this bowl (the whites can be used for a day or two after, maybe in a sorbet?) chuck in the sugar too and mix well.
2. Heat the single cream in the pan until it begins to boil, then pour this onto the egg mixture, stirring hard all the time, strain then stir in the vanilla extract (if using a pod, slice in half lengthways and scrape the seeds into the single cream before heating and chuck the pod in too). Leave to cool
3. Whip your double cream in the other bowl with the balloon whisk until it forms soft peaks, you don't want it too stiff. Fold this into the other mixture now with a spatula and pour into the the freezer container.
   
4. Freeze for an hour then take out and stir well then bung it back in the freezer until you want it. Take out 20 minutes before needed to to make it easy to scoop.

Serves 8

Bananas in Coconut Milk

Ingredients
2 Large Bananas (4 small)
1 400ml Can Coconut Milk (if you have half a can of coconut milk left over from one of the earlier recipes, half the ingredients in this recipe to make it do for two people.)
200ml Water
6 Tablespoons Light Muscovado Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Start by peeling and cutting your bananas (i suggest lengthways and then quarters)
2. Put the rest of the ingredients into a pan and bring to a simmer, stirring occasionally for 6 -8 minutes then add the banana and cook for a further 4-5 minutes. Serve hot

Serves 4

Autumn Crumble

Ingredients
250g Blackberries (picked fresh in august they are at their sweetest, i know i went picking some yesterday!)
2 Cooking Apples (peeled, cored and chopped into slices)
150g Sugar
2 Teaspoons Cornflour
125g Plain Flour
50g Butter (diced)
50g Demerara Sugar
25g Bran Flakes (optional but adds texture and crunch)
50g Chopped Mixed Nuts

Equipment
2 Mixing Bowls
2 Wooden Spoons
1 Oven Proof Dish

The Good Bit

1. Pre heat your oven too190c/ 375f/ gas 5. Mix the fruit in a bowl then sprinkle over the sugar and cornflower, gently stir this with a wooden spoon, pour mixture into your oven proof dish.
2. Sift the flour into the other mixing bowl and add the butter, mix together with your fingers until you have breadcrumbs then add the nuts, bran flakes and demerara sugar and mix this together, whack on top of the fruit and level out with the back of a spoon.
3. Cook for 40-45 minutes until golden brown, serve hot with either custard or ice cream.

Serves 4

Avocado Ice Cream

Ingredients
2 Ripe Avocados (peeled and stoned)
150ml Single Cream
300ml Double Cream
75g Caster Sugar
1 Lemon (juiced)
50g Toasted Chopped Almonds (optional, if you cant get them toasted just fry in a dry frying pan)

Equipment
A Blender/Food Processor
1 Mixing Bowl
1 Balloon Whisk
1 Spatula
1 Old Ice Cream Tub

The Good Bit

1. Blend together the single cream and avocado until smooth. Whisk the double cream until it forms soft peaks.
2. Fold the sugar, 2 tablespoons of lemon juice and the avocado mixture (and the nuts if using) into the double cream with the spatula.
3. Whack this lot into your old ice cream tub, cover and freeze. Move to the fridge 30mins before you want to serve.

Serves 4

Orange Syllabub

Ingredients
2 Oranges (zested and juiced)
1 lemon (zested and juiced)
75g Caster Sugar
2 Tablespoons Cointreau
300ml Double Cream
Biscuits to Serve (ginger biscuits work very well)

Equipment
1 Large Bowl
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Mix all the ingredients together in a bowl except the cream, cover and chill for an hour.
2. Whisk in the cream until it holds its shape (you could always whisk the cream in a separate bowl, then serve into 4 dishes and drizzle over the the sauce and give a little stir to give a marbled effect) Serve well chilled.
   

Serves 4

Something Fruity For The Weekend

Ingredients
250g Mixed Fruit (strawberries, apples, mango, whatever takes your fancy, if you have no time to prepare, shops do frozen bags of mixed summer fruit)
1 Tablespoon Caster Sugar
White Rum
50g Amaretti or Almond Macaroons (any biscuit will do though)
100g Caster Sugar
1 Lemon (zested and juiced)
250g Carton Mascarpone Cheese
2 Tablespoons Icing Sugar

Equipment
1 Zester/Juicer
1 Small Pan
2 Small Mixing Bowls
1 Wooden Spoon

The Good Bit

1. Put the fruit, 1 tablespoon caster sugar and 2 tablespoons of rum in the bowl and mix well and leave whilst you do the next bit.
2. Heat 100g caster sugar in the frying pan along with the lemon juice and a splash of water, keep stirring until the sugar dissolves then heat rapidly without stirring until it turns golden.
3. Whilst that is boiling rapidly, mix the mascarpone with 2 tablespoons of rum, the icing sugar and lemon zest.
4. now fill the bottom of 4 dishes with the biscuits, spoon over the fruit, then top with the cream and finally drizzle over the caramel sauce, allow this to set for a minute then serve.

Serves 4

Chocolate Risotto

Ingredients
50g Hazelnuts (or any you like)
50g Raisins or Sultanas
600ml/1 Pint Milk
25g Sugar
50g Butter
125g Pudding Rice (yes pudding, long grain wont do for this)
Brandy (optional but bloody good!)
125g CHOCOLATE (i find cooking chocolate awful, there are several brands i love which are great for this and i cant get them over here in france so i'm having to wade through block after block of chocolate to find one i really like, IT'S A HARD LIFE)

Equipment
1 Small Frying Pan
1 Small Sauce Pan
1 Large Pan
1 Grater
1 Ladle
1 Wooden Spoon

The Good Bit

1. Toast your nuts in the small frying pan (insert joke) with no oil then leave them to cool before chopping to bits, grate your chocolate.
   
2. Heat the milk and sugar in the small pan until just at simmering point.
3. Melt the butter in the large pan and add the rice and stir well coating all the rice, add a ladle of milk and wait for it to be absorbed by the rice then add another, keep this up until all the milk has gone.
4. Now whack in your nuts, raisins and stir well then finally add the grated chocolate but only give a little stir as this will then give a lovely marbled effect, Serve. (in case you were wondering add the brandy at the same stage as the nuts and raisins if you are using it)
   

Serves 4

Panettone Surprise

Ingredients
4 Slices Panettone (or any thick cake, like madeira or treacle)
4 Peaches Halved and Stoned (or indeed any fruit with a fairly high sugar content, apple/pineapple work just as well)
Clotted Cream
Cinnamon
Icing Sugar

Equipment
1 Griddle Pan (a frying pan will do)
1 Dessert Spoon

The Good Bit

1. Fry the peaches on each side until slightly burnt, this draws the sugar out and caramelises it, takes about 5 minutes.
2. Under a grill, toast the panettone for 1-2 minutes on each side until golden, do this whatever cake you use, treacle cake is lovely heated in this way.
3. Serve a slice of cake onto each plate, top with the fruit then dust over with the cinnamon, then dollop on the clotted cream (or whipped cream if you have to) and dust again with the icing sugar.
   

Serves 4

Raspberry Sorbet

Ingredients
500g Raspberries
125g Sugar
300ml Water
2 Egg Whites

Equipment
1 Blender/Electric Whisk
1 Sieve
1 Large Pan
1 Large Bowl
1 Small Bowl
1 Wooden Spoon
1 Balloon Whisk
1 Shallow Container (with a lid helps, maybe a lunch box)

The Good Bit

1. Blend the raspberries and then pass this through the sieve collecting the juice in the large bowl, discard the pips.
2. Stir the sugar into the water in the large pan over a gentle heat until it has all dissolved, bring to the boil and boil rapidly for 8 minutes or until the water becomes a syrup then allow this to cool.
3. Pour the syrup into the raspberry juice and stir well then pour into the shallow container and freeze for about an hour until just freezing, then with the balloon whisk, whisk the egg whites until they form peaks then FOLD into the raspberry mixture.
4. Cover and seal the container with the lid then return to the freezer, when serving take out of the freezer and place in the fridge about 15mins before needed.

Serves 4-6

Lemon Cheesecake

Ingredients
150g Digestive Biscuits
50g Butter (melted)
2 250g Cartons Mascarpone
200ml Double Cream (makes the traditional thick cheesecake, if you want it a little lighter use crème fraiche and 100g caster sugar)
2 Egg Yolks
2 Tablespoon Cornflour
1 Lemon (juiced)
Ice Cream/Cream to serve

Equipment
2 Mixing Bowls
1 Rolling Pin (or something heavy)
1 Strong Plastic bag
1 Big Spoon
1 Oven Proof Dish (20cm/8 inch)

The Good Bit

1. Pre-heat your oven to 190c 375f gas mark 5. Place the biscuits in the bag and crush with your rolling pin, then mix in one of the bowls with the melted butter, spread out evenly over the base of the oven proof dish and whack it in the freezer to set.
2. Mix all the other ingredients in a bowl together and pour over your now set base and smooth out, or leave a little jagged for that rustic look (that's what i tell everyone anyway and I'm sticking to it)
3. Slap this in a preheated oven for45 minutes, it should be golden when done, still a little jiggly but that will set, LEAVE it in the oven to cool with the oven door OPEN, then and only then when you can take it out by hand place it in the fridge for a few hours before serving, it's better if you can leave it over night.

Serves 6 (yeah right, if I'm one of your guests then it serves 1, ME!!)

Creme Brulee

Ingredients
5 Egg Yolks
1 Tablespoon Caster Sugar+extra for topping
150ml Double Cream

Equipment
2 Large Mixing Bowls
1 Balloon Whisk
4 Ramekins
1 Large Oven Proof dish (with 1-2 inches of water in)
1 Sieve
1 Blow Torch (optional but really good for this, use a grill if you haven't a blow torch)

The Good Bit

1. Preheat your oven to 150c/300F. In the large bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow then add the cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 4 ramekins and put them in a water bath and cook until set around the edges, but still loose in the centre, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Now melt the sugar on top with a blow torch or place under a grill until sugar melts, then whack em back in the fridge for a few minutes before serving
   

Serves 4

Crepe Suzette

Ingredients
100g Plain Flour
1 Egg
25g Butter (melted)
250ml Milk
Pinch of Salt
Lard (for frying, oil will do)
40g Butter
2 Tablespoons Caster Sugar
2 Oranges (zested and juiced)
1 Teaspoon Caster Sugar
2 Tablespoons Brandy
Cream to Serve (whipping cream, or make my cream from 'meringue magic' mascarpone/cream/icing sugar)

Equipment
1 Medium Frying Pan
1 Large Bowl
2 Small Bowls
1 Zester
1 Spatula
1 Table Knife
1 Sieve
1 Table Fork
1 Balloon Whisk

The Good Bit

1. Sieve the flour into the large bowl, whisk the egg in a small bowl with the fork, add the pinch of salt to the flour then make a well in the flour and add the butter egg and half the milk, with the balloon whisk beat until you have a smooth batter gradually adding the rest of the milk a little at a time (or prepare this 24hrs in advance and cover and leave in the fridge, this will get rid of lumps!!)
2. Heat a little lard in the frying pan over a medium heat then add approximately 2 tablespoons of mixture to the pan (enough to make a decent pancake, you are the best judge there as different pans are different sizes) cook the pancake until it's golden brown on one side then flip over (with the spatula unless you want to be daring and go for a toss!?) cook for 30 seconds then remove, do this with all your mixture, try to make between 4-8 pancakes.
3. Heat the remaining butter in the frying pan with the orange juice, zest and 2 tablespoons of caster sugar, whilst this is coming to a gentle simmer, roll all your pancakes up and cut into 1cm wide strips, add these to the pan next and give a very gentle but good stir to cover in the juices.
4. Push the pancakes to one side and add the teaspoon of caster sugar to a bare bit of pan, heat until it begins to bubble then cover with the brandy and ignite, swirl round in the pan (being careful) when the flames have gone out, serve! then add a dollop of cream!

serves 4

Meringue Magic

Ingredients
1 Box Meringue nest (usually come in sixes, some poor sod is gonna have to have two!! Chefs Bonus)
1 250g Tub Mascarpone Cheese
150ml Single Cream
1 Tablespoon Icing Sugar
Fruit of Your Choice (hardish fruit is better for cutting, strawberries work well as do peaches, it's up to you, as little or as much as you like, less makes it easier to decorate, say 2 strawberries each)
1 Bottle Toffee Sauce (or chocolate)
1 Bag Chopped Mixed Nuts (check nobody has a nut allergy, smack em if they have!!)

Equipment
1 Mixing Bowl
1 Fork
1 Spoon
1 Knife
1 Chopping Board
Imagination.

The Good Bit

1. This takes seconds but looks amazing!! mix the mascarpone with cream and icing sugar in a bowl, that's the hard bit done!
2. Slice the fruit however you like (strawberries 1/2 or 1/4 them, peaches cut into slices so 1 peach could do all four), fill 4 of the meringue nests with a good scoop of the cream, decorate however you like with the fruit.
3. Sprinkle over some of the chopped mixed nuts, then do something arty with the toffee sauce, serve and enjoy, if you are the chef there are 2 nests left over, a sneaky one for you and 1 for someone special!

Serves 4

Fish and Chips

Ingredients
4 Large Potatoes (or 4 servings that would do for 4 people)
4 Cod Fillets
Sunflower Oil
8 Tablespoons of Flour
2 Teaspoons Bicarbonate of Soda
200ml Cold Water
Juice of 2 Lemons
Salt and Vinegar!!

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Bowl
A Chip Pan (if you have one)
OR
A Large Wok
Colander
Kitchen Paper
Slotted Spoon
1 Balloon Whisk

The Good Bit

1. Cut the potatoes into chips (whatever size you prefer) and wash well in the colander and then dry them on kitchen paper, heat the oil in the chip pan too 190c or in the wok (a good amount for deep frying) until a cube of bread takes about a minute to turn golden brown. cook the chips for 5-7 minutes until golden brown then remove with the slotted spoon and place back on kitchen paper.
2. Whilst the chips are cooking make the batter, mix the flour and bicarbonate of soda together in the large bowl and whisk in the water until you have a smooth batter, then add the lemon juice and a pinch of salt and stir in well, in the smaller bowl whack a little flour in, then dust each of the cod slices in this flour before dipping them into the batter, shaking off any excess, deep fry these in the chip pan or wok for 5 minutes until the batter is a lovely golden brown then remove onto kitchen paper.
3. Now turn up the heat on the chip pan to 210 or on the wok until your cube of bread takes about 30seconds to get to the same colour as last time, and reheat the chips for 2 minutes, then serve! and enjoy.

Serves 4