Chicken and Mushroom

Ingredients
4 Chicken Breasts
50g Mushrooms (sliced/quartered, whatever you want)
50g Plain Flour
50g Butter
1 Small Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
125ml White Wine
125 Mascarpone Cheese
A Handful Fresh Chives (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Large Frying Pan

The Good Bit

1. In the bowl, season the flour with the salt and pepper, then chuck in the chicken and make sure it's fully coated all over, Heat the oil in the frying pan and add the butter, when the butter begins to bubble add the chicken.
2. Cook the chicken rapidly so its brown and both sides (4 minutes) then take out and set aside keeping warm. Throw the onion and garlic into the pan now and cook for 5 minutes until going soft, then pour in the wine, give this a good mix and scrape any brown burnt bits off the bottom of the pan.
3. Add the mascarpone and mushrooms to the pan and stir well making sure the mascarpone is melted, keep an eye on the thickness of the sauce, heat rapidly if it is too runny, add a little more wine if it is to thick, just remember that the mushrooms will release a lot of liquid as they cook so only adjust the thickness of the sauce when you are ready to serve.
4. Return the chicken to the pan for the 10 minutes and finally add the snipped chives, season and serve.

Serves 4

Roman Style Chicken

Ingredients
2 Red Onions (sliced)
2 Cloves Garlic (thinly chopped)
2 Yellow Peppers (cored, de seeded and sliced)
2 Red Peppers (cored, de seeded and sliced)
1/2 Teaspoon Dried Crushed Chillies
8 Boneless Chicken Thighs (or 4 small breasts)
100ml White Wine
Handful Fresh Basil (torn)
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Spatula

The Good Bit

1. Heat a good splash of oil in the frying pan and fry the onions, garlic, peppers and chillies over a gentle heat for 5 minutes.
2. Add the thighs pushing them down with the spatula to seal then flip them over and do the same with the other side, cooking for a further 5 minutes, until sealed on all sides.
3. Add the wine, bring to a simmer, cover and cook for 10 minutes. when done add the fresh basil and serve immediately.

Serves 4

Walnut Stuffed Pepper

Ingredients
4 Peppers (cut in half lengthways, cored and de seeded)
1 Onion (chopped finely)
1 Clove Garlic (crushed)
50g Rice (brown makes a very healthy option)
1 Bay Leaf
450ml Tomato Juice
1 Teaspoon Dried Basil
50g Cheddar Cheese
125g Chopped Walnuts
Oil
Salt and Pepper
Parmesan (shaved to serve, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Pan
1 Oven Proof Dish (greased)

The Good Bit

1. Fry the onion and garlic of in a little oil in the pan until it begins to turn golden, add the rice, the bay leaf and half the tomato juice, cover and simmer for 40 minutes, or until the rice is tender (this will not take as long if you use white rice)
2. Take out the bay leaf and add the basil, cheese and walnuts, season to taste and leave to simmer a little longer whilst you get the peppers ready, if you've used white rice you may wish to turn the heat up here a little to reduce the mixture until it is fairly thick.
3. Pre heat the oven too 180c 350f gas 4, fill the peppers with the mixture and place in the greased oven proof dish, pour the rest of the tomato juice around the peppers and cook for a further 35 minutes, serve immediately and if you like, garnish with parmesan shavings.

Serves 4

Cabbage Au Gratin

Ingredients
750g White Cabbage (shredded)
25g Butter
25g Plain Flour
1 Teaspoon Mustard Powder
300ml Milk
4 Tablespoons Double Cream
50g Cheddar Cheese (grated)
25g Fresh Breadcrumbs
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl (for the cheese and breadcrumbs)
2 Large Pans
1 Oven Proof Dish
1 Wooden Spoon

The Good Bit

1. In the large pan, 2/3rds fill with water add salt and bring to the boil, cook the cabbage in this for 5 minutes, drain and set aside.
   
2. In the other pan, melt the butter, stir in the flour and mustard powder for 2-3 minutes, (do not let this burn) Then gradually add the milk stirring al the time until it begins to boil and go thicker then mix in the cabbage and cream and season with salt and pepper.
3. Pour this mixture into your baking dish and top with a good mixture of breadcrumbs and cheese, cook for 30 minutes then serve straight away.
   

Serves 4

Roasted Onions in Balsamic Vinegar

Ingredients
4 Large Red Onions
1 Clove Garlic (crushed)
1 Tablespoon Fresh Thyme (chopped)
1 Tablespoon Fresh Rosemary (chopped)
1 Teaspoon Coriander Seeds (crushed)
3 Tablespoons Balsamic Vinegar
3 Tablespoons Red wine
1 Tablespoon Clear Honey
2 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
Pestle and Mortar (unless you can use the back of your knife or a rolling pin)
2 Mixing Bowls
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 220c 425f gas 7Cut the onions into eighths from stalk to root end without cutting all the way through and press open then place in your roasting tin.
2. Mix together the olive oil, garlic and coriander seeds then drizzle this over the onions, place them in the oven for 30 minutes.
3. Whilst that is doing mix the other bowl the vinegar, wine and honey, when the onions have had the 30 minutes, pour a small amount over each onion and then get them back in the oven for another 25-30 minutes, serve hot and pour on them juices from out of the pan, lovely!

Serves 4

Beetroot with Parmesan

Ingredients
4 Tablespoons Olive Oil
2 Tablespoons Butter
500g Cooked Beetroot (sliced into rings)
75g Parmesan (grated)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Grater
1 Oven Proof Dish
1 Small Pan

The Good Bit

1. Preheat the oven to 200c 400f or gas 6, in the small pan heat the oil and the butter until the mixture begins to bubble.
2. Whilst waiting for that, layer 1/3 of the beetroot slices in your dish, drizzle over 1/3 of the butter and oil mixture then top with 1/3 of the parmesan, continue this layering process until you have 3 layers, season with the salt and pepper then cook for 15 minutes. Serve hot.

Serves 4

Sweet Potato Tagine

Ingredients
750g Sweet Potatoes (cut into 1cm cubes)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Lemons
4 Tablespoons Clear Honey
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Chilli Powder
4 Tablespoons Water
A Splash of Oil
Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Lemon Juicer
1 Frying Pan
1 Small Bowl
1 Spatula

The Good Bit

1. In the bowl mix together 1 tablespoon of lemon juice, the honey, cinnamon and chilli and set aside.
2. Heat a splash of oil in the frying pan and cook the potatoes for 10 minutes, add in the garlic, onion, a pinch of salt, any remaining lemon juice and the water, cook for about 5 minutes until the onion begins to brown then pour in the spicy honey mixture and cook for another 2 minutes. Serve Hot

Serves 4

Thai Omelette

Ingredients
1 Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
2 Tablespoons Chopped Green Beans
2 Tablespoons Chopped Asparagus
3 Baby Sweetcorn (thinly sliced)
1 Tomato (diced)
4 Shiitake Mushrooms (sliced)
1 1/2 Teaspoons Sugar
2 Teaspoons Soy Sauce
50ml Water
Pinch of Salt
Oil
3 Eggs (beaten)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Bowl
1 Frying Pan/Wok
1 Spatula

The Good Bit

1. Heat 3 Tablespoons of groundnut oil in the pan (olive will do) fry the onion and garlic for 30 seconds then add the rest of the vegetables, the soy sauce and the sugar and stir fry for another 4 minutes.
2. Take out of the pan and set aside, wipe the pan clean and add another dash of oil then pour in the egg and swirl it round to cover the bottom of the pan, with the spatula keep lifting the edges of the omelette to make sure it doesn't stick, when the omelette is almost firm drop the filling in the centre.
3. Fold the edges, top and bottom over the filling to create an oblong parcel then serve and carve into 4 slices. you can add a topping of fried basil leaves for extra flare, a couple of basil leaves in the pan once your done, take out when they are wilted (seconds)
   

Serves 4

Mushroom Crepes

Ingredients
300g Mixed Mushrooms (chopped)
1 Bunch Salad Onions (finely chopped)
1 Clove Garlic
1 Can Chopped Tomatoes (drained)
2 Tablespoons Oregano (chopped or 2 teaspoons dried)
1 Egg
65g Plain Flour
150ml Milk
1 Tablespoon Melted Butter
Pinch of Salt
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
2 Frying Pans (or wash the first and use again)
1 Ladle
1 Sieve
1 Balloon Whisk
Greaseproof Paper
1 Oven proof Dish

The Good Bit

1. Sieve the flower into the bowl and make a well in the middle, crack in the egg then add the milk and butter and a pinch of salt, whisk with the balloon whisk, then leave to sit for 30 minutes.
2. Preheat your oven to 180c 350f or gas 4. Heat the frying pan and add a small splash of oil, drop in 1 ladle of the batter and cook for 1 minute then flip and carefully cook the other side, slide out onto the greaseproof paper, make another 3 crepes, adding a little oil between each frying, and placing greaseproof paper between each as you stack.
3. To make the filling whack all the other ingredients in the frying pan with another splash of oil and fry for about 5 minutes. When this is done you can spoon the mushroom mix onto the crepes and roll, save a little of the mixture to top off. Place the filled crepes on the oven proof dish and put in the oven for 20 minutes then serve hot with the remainder of the mushroom mix poured over the top, garnish with a little parsley if you want to be fancy.

Serves 4

Potato And Leek Bake

Ingredients
850g Potatoes (peeled)
330g Leeks (trimmed and sliced)
1 Clove Garlic (crushed or finely chopped)
100ml Single Cream
35g Cheddar Cheese (grated)
20g Fresh Breadcrumbs
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Oven Proof Dish (greased)
Tin Foil

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now chuck the potatoes in the boiling water and parboil for 3 minutes, take out and slice (careful here, this is where you need asbestos fingers)
2. Place the leeks in the bottom of the oven proof dish and sprinkle over the garlic, layer on the potatoes then pour on the cream, now cook in the oven for 45 minutes.
3. When the time is up and you have checked the potatoes are soft, sprinkle on the breadcrumbs and top with the grated cheese, at this stage you can place back in the oven to brown off or for speed put under a pre heated grill until the top is brown. serve immediately.

Serves 4

Peperonata

Ingredients
375g Onions (finely sliced half rings is good enough)
2 Cloves Garlic
500g Tomatoes (peeled and chopped, if using canned 1x400g )
500g Peppers (cored, seeded and quartered)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan

The Good Bit

1. Fry the onion and garlic in the oil gently until it begins to colour, add in the peppers and cover for 12 minutes.
2. Add the tomatoes, season and cook (uncovered) until the peppers are tender and the sauce is thick, if you have used a can of tomatoes you'll need to turn the heat up near th end to reduce the excess liquid.
3. To peel tomatoes, cut a light x in the end opposite the stalk and submerge in boiling water for 1 minute, pull out and peel, if this is still hard to do drop back in for another 15 seconds, when you can peel one tomato easily, drain the rest and plunge into cold water to stop them from cooking.
   

Serves 4

Griddled Butternut Squash

Ingredients
1Kg Butternut Squash (peeled, seeded and cut into wedges)
75g Butter
150g Parmesan
Sea Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Small Frying Pan

The Good Bit

1. Heat the butternut chips in the griddle pan for about 10 minutes (without oil) turning occasionally to griddle each side, you'll probably have to do this in batches so have some way of keeping the cooked chips warm
   
2. Heat the butter in the other pan until it just begins to brown, pour over the squash, season to taste and finish off with slices of parmesan.

Serves 4

Thai Vegetables With Couscous

Ingredients
1 Onion
650g Mixed Vegetables (get these from the freezer section in your local shop or make your own, carrot, green beans, celery, broccoli that sort of thing, Cut to bite size strips)
2-3 Teaspoons of Thai Red Curry Paste.
300 ml Vegetable Stock
250g Couscous
350ml Water or Vegetable Stock (boiling)
1/2 400g Can Coconut Milk
50g Chopped Peanuts
A Splash Of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl
1 Spoon

The Good Bit

1. Heat the oil in the frying pan and cook the onion until soft, 3-4 minutes, if you are using carrots fry them for 2 minutes before adding any other vegetables, add the rest of the vegetables and cook for 3 minutes.
2. Pour in the the first lot of vegetable stock and mix in the curry paste, cover and simmer for 10 minutes until all the vegetables are soft and tender.
3. Meanwhile in the bowl, place the couscous and add the second lot of stock or boiling water, allow this to stand for 5 minutes, fluffing it up 2-3 times with a fork.
4. When the vegetables are ready, pour in the coconut milk, heat through, serve on a bed of the couscous and sprinkle over the nuts.
   

Serves 4

Nuts About Noodles

Ingredients
170g Noodles (cooked to packet instructions in vegetable stock or vegetable flavoured noodles)
2 Tablespoons Clear Honey
2 Tablespoons Dark Soy Sauce
1inch Piece Ginger (grated)
4 Cloves Garlic (finely chopped)
4 Carrots (julienne the best you can)
1 Red Pepper+ 1 Yellow Pepper (seeded and sliced)
350g Broccoli Florets (small is better)
200g Mushrooms (sliced)
12 Spring Onions (roughly shredded)
100g Cashew Nuts
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Cup
1 Large Frying Pan/Wok

The Good Bit

1. Cook the noodles in a bowl of vegetable stock (yes, i cheat here, whack the noodles in a bowl, add a couple of crumbled stock cubes and then cover with boiling water, they will cook like this or you can help them on their way in a microwave for a minute)
2. Drain the water keeping a little back in a cup and add the honey and soy sauce and 2 tablespoons of hot vegetable stock. Meanwhile heat the oil in your frying pan and cook all the ingredients except the spring onions and nuts for 4 minutes, then toss in the onions and cook for another minute until they are just softened.
3. Throw in the noodles and sauce and give a good stir, serve topped with a sprinkling of the cashew nuts.

Serves 4

Mushroom Risotto

Ingredients
500g Mixed Mushrooms
30g Dried Cep or Porcini Mushrooms
300ml Boiling Water
1 Onion (finely chopped)
4 Cloves Garlic (finely chopped)
1.2l Vegetable Stock (you should be able to make your own now!)
250g Rice (long grain or risotto)
Parmesan (grated with a cheese grate or sliced with a knife)
A Good Knob of Butter
A Splash of Oil
Handful of Parsley (chopped)
A Little Extra Bonus Topping
4 Cloves Garlic
500g Spinach or 200g Lettuce Leaves (mixed leaves gives even more flavour) (shredded)
Another Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Pan/Bowl
1 Large Frying Pan/Wok
1 Medium Frying Pan

The Good Bit

1. In your bowl pour the boiling water and place in the dried mushrooms, in the frying pan add a splash of oil and cook the onion and garlic until the onion is soft then add the rice and stir in for about a minute.
2. Pour in all the stock next and keep over a fairly high heat, drain the dried mushrooms and add them to the frying pan.
3. In the other frying pan, add another splash of oil and a knob of butter (as much as you would put on a slice of toast), melt the butter then add the mushrooms and cook for 4 minutes.
4. Add the mushrooms to the risotto once all the liquid has almost been absorbed and chuck in the parsley, add 2 knobs of butter and stir in well (at this stage you can for added flavour grate in a little of the parmesan)
5. Serve topped with a couple of slices of grated parmesan, if you want the bonus bit, in the smaller frying pan add another splash of oil, cook the garlic for 1 minute, chuck in the greens and cook until wilted, stirring to cover with the garlicky oil. Serve on top of the risotto then top with the grated slices of parmesan.

Serves 4

Roasted Autumn Vegetables (with Garlic Sauce if wanted)

Ingredients
1 Large Garlic Head
Try to cut all the vegetable to about the same size pieces so they cook evenly
2 Large Onions (peeled and cut into chip shaped wedges)
6 Large Carrots (cut into similar sized chunks)
6 large Parsnips (cut into similar sized chunks)
12 Small Potatoes (cut into similar sized chunks)
2 Fennel Heads (roughly chopped)
4 Sprigs Rosemary (or 2 teaspoons dried)
4 Sprigs Thyme (or 2 teaspoons dried)
6 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Pan (half full with boiling water)
1 Large Roasting Tin
Tin Foil
A Blender, and Small Bowl (if making the garlic sauce)

The good Bit

1. First set the oven to 220c 425f or gas 7, then drop the garlic in the boiling water for 5 minutes, prepare the rest of your vegetables whilst you wait.
2. Take the garlic out and refresh in cold water (run it under a tap or stick it in a bowl of cold water) pat it dry with a bit of kitchen paper.
3. Whack all your vegetables in the pan and drop the garlic in the centre, season with salt and pepper then coat with the oil, cover with tin foil then place in the oven for 50 minutes and relax.
4. Take the foil off and cook for another 30 minutes
5. If you are making the sauce, soak a slice of bread in some milk. Once the vegetables are done, peel the garlic and mash with a fork, put the bread and garlic in a blender with 75ml of olive oil and blend, hey presto, done!

Serves 4-6

Thai Dipping Sauce

Ingredients
1 Spring Onion (finely sliced)
1 Clove Garlic (finely sliced)
2 Red Chillies (finely chopped, seeds in for a hot sauce out for a cooler sauce)
2 Fresh Coriander Leaves (finely chopped)
4 Tablespoons Caster Sugar
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The Good Bit

1. Dissolve the sugar in the vinegar first then add the rest of the ingredients.
2. Serve in little bowls like you see in Chinese restaurants. Can be drizzled over fish or grilled meat.
   

Makes 150ml

Yoghurt And Mint Sauce

Ingredients
175g Yoghurt (not a fruit corner or such, Greek or natural is best)
1 Tablespoon Mint Jelly (warmed) or Mint Sauce
3 Tablespoons Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The good Bit

1. Mix all the ingredients together in the bowl and chill.

Sweet Chilli Sauce

Ingredients
300ml Water
1 Lime (zested and juiced)
150g Caster Sugar
100g Red Chillies (finely chopped)
6 Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Zester

The Good Bit

1. Heat the sugar and water in the pan until the sugar has dissolved then add the lime zest and juice and boil gently for about 3 minutes.
2. Add the chillies then remove from the heat and allow to fully cool then stir in the mint leaves.

Makes 175ml

BBQ Sauce

Ingredients
2 Tablespoons Oil (sunflower is best)
1 Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 200g Can Chopped Tomatoes
1 Tablespoon Sugar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Purée
2 Tablespoons White Wine Vinegar
A Dash of Tabasco Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Medium Frying Pan
Blender (optional for a smooth sauce)

The Good Bit

1. Fry off the onion and garlic with the oil until the onion is brown and soft, then add the rest of the ingredients and simmer for about 10 minutes.
2. If you want to blend for a smooth sauce you can.

Makes 450ml

Sweet and Sour Sauce

Ingredients
2 Tablespoons Ginger Marmalade
2 Tablespoons Orange Marmalade
A Good Pinch of Salt
1 Tablespoon Rice Vinegar (white wine or cider vinegar will do)
1 Tablespoon Hot Water

Equipment
2 Tablespoons
1 Mixing Bowl

The Good Bit

1. This is as simple as they come, whack all the ingredients in a bowl and mix, this makes a good dipping sauce, you can add vegetables (pepper, onion, garlic) and fruit (pineapple chunks) to make a full easy to make sweet and sour sauce like you buy in a jar.

Thai Green Curry Paste

Ingredients
15 Green Chillies (small, chopped, de-seeded if you like a milder curry)
4 Cloves Garlic
2 Lemon Grass Stalks
2 Lime Leaves (torn or zest of 1 Lime)
1 Inch Ginger (finely chopped, 1/2 teaspoon Dried)
2 Shallots (chopped)
Handful Coriander Leaves
2 Teaspoons Black Peppercorns
1/2 Teaspoon Salt
1 Tablespoon Oil (groundnut is best but olive will do)

Equipment
1 Blender (or Pestle and mortar)

The Good Bit

1. Place all the ingredients into the blender and blend into a smooth thick paste. If doing by hand, Crush the chillies, then add the garlic then all the other ingredients 1 at a time with the oil last.
2. Put in an airtight jar and refrigerate, it'll last about 3 weeks.

Makes 1 Jar

Thai Red Curry Paste

Ingredients
10 Red Chillies (large, seeded if you want a cooler curry, i leave em in, i love a hot curry)
2 Teaspoons Coriander Seeds
1 Lemon Grass Stalk (finely chopped)
4 Cloves Garlic
1 Shallot (chopped)
2inch Fresh Ginger (finely chopped, or 1 teaspoon dried)
1 Lime (juiced, 1 teaspoon needed)
2 Tablespoons Oil (groundnut is best but olive will do)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender

The Good Bit

1. whack all the ingredients into the blender and blend until you have a smooth paste, you can use a pestle and mortar for this but it's a bit more hard work)
2. Store in an airtight jar in the fridge, will last about 3 week.

Makes 1 jar

Pesto

Ingredients
50g Pine Nuts
2 Cloves Garlic
150g Parmesan Cheese (grated)
50g Basil Leaves
1 Lemon (juiced)
150ml Olive Oil
Salt and Pepper

Equipment
1 Blender
1 Juicer
1 Bowl
1 Fork

The Good Bit

1. Whack the nuts and garlic in the blender and blend into a paste, add in the basil until the paste is a rich green throughout.
2. Scoop this into your bowl and add the cheese and 2 tablespoons of lemon juice, fold in gently, then add the oil a little at a time and beat in well, add the salt and pepper to taste.
3. This goes really well on crackers! to serve, cut 1 slice of tomato and place on the cracker, top with a similar size slice of mozzarella then top with a teaspoonful of pesto

Makes 150ml

Cranberry Sauce

Ingredients
250g Cranberries (fresh are better but frozen will do)
150ml Water (you can replace all or 50% with orange juice and the zest of 1 orange for an orangey sauce)
175g Sugar
1-2 Tablespoons Port (optional but devilishly good)

Equipment
1 Large Pan
1 Wooden Spoon
1 Zester (if making the orangey version)

The Good Bit

1. Heat the water in the pan and add the sugar and bring to the boil (do the same if you are using orange juice) stir occasionally and boil for about 5 minutes.
2. Add the cranberries cover and gently simmer until all the berries have popped, once you are happy they look like they have all popped, remove the lid and simmer for a further 5 minutes to thicken.
3. Add the port if you are using and serve (the orange version with a touch of port goes very well with the Christmas turkey or a duck that is cooked and still pink inside, you can also serve with lamb)

Serves 6

Apple Sauce

Ingredients
500g Cooking Apples (peeled and cored if you can, don't worry if you cant, you can get the core out when you slice the apple)
2-3 Tablespoons Water
25g Butter (Margarine will do)
Sugar

Equipment
1 Large Pan
1 Wooden Spoon
1 Sharp Knife
Blender (optional)
1 Balloon Whisk

The Good Bit

1. Slice the apples thinly (removing any pips or bad bits) put them in the pan along with the water and cover, cook GENTLY for 10 minutes until the apple is very soft.
2. Crush the apple with the spoon (you could also use a potato masher here but it isn't hard to do with a spoon if you've cooked the apples long enough, you could also use a blender)
3. Whisk in the butter and add sugar to taste.

Serves 6

Tomato Sauce

Ingredients
1kg Ripe Tomatoes (or 2 400g cans chopped peeled tomatoes)
2 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic (chopped)
1 Handful Basil (roughly chopped)
1 Lemon (zested)
Pinch of Sugar
Salt and Pepper

Equipment
1 Large Pan
1 Wooden Spoon
1 Zester

The Good Bit

1. Place all the ingredients in a pan and bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
2. Remove the lid from the pan and simmer for a further 20mins (10mins if you used canned tomatoes) to thicken the sauce, taste and season.
   

Makes 600ml

White Sauce or Cheese Sauce

Ingredients
600ml Milk
1 Small Onion (roughly chopped)
50g Butter
50g Plain Flour
Salt and Pepper for Seasoning
1 Bay Leaf (optional)
125g Grated Cheddar or Gruyère

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Wooden Spoon
1 Sieve
1 Balloon Whisk

The Good Bit

1. Heat the milk onion and bay leaf (if using) until just reaching boiling point, turn off the heat and put to one side for 20mins, strain and put aside again.
2. Melt the butter in the other pan and then stir in the flour for about a minute until well mixed, then gradually whilst whisking with the balloon whisk pour in the milk, a little at a time until it's all in.
3. Return this back to the heat and bring gently to the boil, stirring all the time, the sauce will now thicken, simmer for about 2 minutes, add salt and pepper to taste.
4. If you wanted to make a cheese sauce, remove from the heat and 125g grated cheddar or Gruyère.

Makes 600ml

Mayonnaise

Ingredients
1 Egg (the fresher the better, although not straight from the hen otherwise the Mayo will not set)
1/2 Teaspoon Mustard Powder
1 Tablespoon White Wine Vinegar (you can use herb or fruit flavoured if it will go with the dish the Mayo is for)
300ml Olive Oil (corn or vegetable oil give a light Mayo that is also very good)
Salt

Equipment
1 Blender

The Good Bit

1. Whack the egg, mustard and and a pinch of salt into the blender and blend for 30 seconds, then add the wine and blend again.
2. Add the oil now, do this by drizzling it into the mixture with the blender on, have a steady stream going, the sauce will thicken when you have half the oil in but just keep going.
3. Use straight away or cover and refrigerate.

Makes 450ml

French Dressing

Ingredients
1 Tablespoon White or Red Wine Vinegar
1 Teaspoon Dijon Mustard
6 Tablespoon Extra Virgin Olive Oil
Pinch of Sugar
Pinch of Salt and Pepper

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Put the vinegar, sugar, mustard, salt and pepper in a bowl and whisk well, then gradually add the oil whilst whisking until it is well mixed, goes well over a salad!

Makes 100ml