Spinach Balls

Ingredients
1 Small Onion (finely chopped)
2 Cloves Garlic (crushed)
1 Large Green Chilli (de seeded and finely chopped)
350g Spinach (chopped)
250g Cottage Cheese
1 Egg
1 Tablespoon Parmesan
60g Sunflower Seeds
100g Bread Crumbs
Salt and Pepper
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Mixing Bowl
Cocktail Sticks
1 Baking Tray (lined with grease proof paper)
1 Plate

The Good Bit

1. Start by frying the onion, garlic and chilli of in the oil for about 5 minutes until it's soft then add the spinach and cook for another 5 minutes. then remove from the heat and leave to cool.
2. Pre heat your oven too 220c 425f gas 7. Mix together the egg, cottage cheese, parmesan and spinach, season and stir in the sunflower seeds.
3. Tip the breadcrumbs onto the plate, with a tablespoon, take a scoop of your mixture then roll it on the breadcrumbs until it's well coated then stick with a cocktail stick and stand on the baking tray, repeat until you are out of mixture, bake for 20 minutes of until the balls look golden.
   

Makes 20ish

Potato Salad

Ingredients
500g New Potatoes
150g Green Beans
8 Spring Onions (sliced into inch long chunks)
200g Pitted Black Olives (optional)
100g Salami (cut into thin slices, don't use if you are going for the vegetarian version)
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Mint (chopped)
1 Tablespoons Whole Grain Mustard
Salt and Pepper

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

The Good Bit

1. Start by cooking the potatoes for 15 minutes, then drop in the beans and cook for another 3 minutes, drain the water and rinse under cold water then drain again and leave to cool some more.
2. Now chop the potatoes into chunks and toss into the serving bowl along with the olives, onions and salami, in the mixing bowl you want to mix together the remaining ingredients and then season with salt and pepper, pour over the potato mixture and serve.
   

Serves 4

Smoked Salmon Bagels

Ingredients
4 Eggs
4 Slices Smoked Salmon
4 Tablespoons Crème Fraiche
2 Bagels (halved)
1 Tablespoon Chopped Chives (to garnish)
Butter
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Pan (1/2 filled with water)

The Good Bit

1. Start by boiling your eggs in the pan, (soft boiled is what you are going for, different pans, stoves and eggs make it hard for me to give you an exact method here, i usually have my eggs at room temperature, place them in the pan then bring the water to the boil rapidly, then i time the eggs for 3 1/2 minutes) While you are waiting for the eggs, toast you bagels under the grill then butter.
2. You can miss this stage out if you like but it adds another flavour to the dish. In a frying pan with a splash of HOT oil, rapidly fry the salmon on one side for 30 seconds, then remove.
3. Place a slice of bagel in the middle of a plate, stack a slice of salmon on top, then a spoonful of crème fraiche, top with the egg (minus the shell obviously) and sprinkle over the chives and finally season with salt and pepper.
   

Serves 4

Chicken Wings

Ingredients
8 Chicken Wings (with the tips removed)
1 Small Onion (chopped as fine as you can)
2 Cloves Garlic (crushed)
2 Tablespoons Honey (clear)
4 Tablespoons Worcestershire Sauce
4 Tablespoons Tomato Ketchup
2 Teaspoons English Mustard
2 Teaspoons Tabasco Sauce
2 Tablespoons Flour (seasoned with salt and pepper)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Baking Tray (covered with grease proof paper)
1 Garlic Press
Napkins

The Good Bit

1. Pre heat your oven to 200c 400f gas mark 6. Start by frying the onion and garlic until soft in a splash of oil, then add in the sauces, honey and mustard and simmer for about 2 minutes.
2. Next you want to dust the chicken wings in the seasoned flour then brush with the sauce and place on the baking tray. cook for 30 minutes until they are well browned (even a little burned isn't bad, adds to the flavour) Serve, with napkins!!
   

Serves 4

Easy Pizza

Ingredients
4 Bake Your Own Baguettes
1 Tube Tomato Purée
125g Grated Cheddar Cheese
1 Red Pepper
1 Small Onion
1x120g Can Sweetcorn

Equipment
1 SHARP Knife
1 Chopping Board
1 Baking Tray

The Good Bit

1. Pre Heat your oven to 220c 425f gas 7. Cut the baguettes in half lengthways then in half down the middle so you end up with 4 slice (2 tops, 2 bottoms) from each baguette and then spread tomato purée over the freshly cut surface (use it as though it were butter)
2. Sprinkle the cheese over the top (use more if you want). The choice now really is yours, i like to add strips of pepper, a few strips of onion and a sprinkle of sweetcorn, you can use whatever toppings you like, or just leave as cheese and tomato, just be aware that some things may not cook as quick as the bread so will still be raw when the pizza is served (you may need to pre cook some things, generally hard vegetables take longer to cook, unless you are using pre cooked meat, i'd leave that off, you can get away with little chunks of bacon)
3. Cook For 8-10 until the cheese has melted and the vegetables look as though they are starting to burn. Serve immediately.
   

Serves 4

Christmas Cake

Ingredients
125g Self Raising Flour
200g Plain Flour
250g Butter
250g Brown Sugar
250g Currants
250g Raisins
250g Sultanas
75g Mixed Peel (chopped)
75g Glace Cherries
50g Ground Almonds
5 Eggs
1 Tablespoon Treacle
1 Teaspoon Mixed Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
50ml Sherry
1 Lemon (zested)
4 Tablespoons Brandy

Equipment
1 Large Mixing Bowl
2 Wooden Spoons
1 9inch Round Baking Tin (or 8inch square tin) (greased)
Greaseproof Paper
1 Sieve
2 Mixing Bowl
1 Airtight Tin

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. Line the baking tin with a double thickness of grease proof paper and leave a good 5 cm sticking out above the rim of the tin.
2. Start by sieving the flours into the large mixing bowl, add the salt and spices and give a little stir, in an other bowl cream the butter and sugar together until you have a light mixture then add the treacle and mix well, in the other mixing bowl, drop in the eggs, vanilla and sherry and beat gently together.
3. Now what you need to do is, beat half the egg mixture into the creamed mixture then fold in 1/3rd of the flour, then add 1/2 the egg mixture again and fold, then add 1/2 the remaining flour and fold, finally add the last bit of egg, fold, and then the flour and fold again.
4. Now add in all the other ingredients (except the brandy) and fold in well then pour the mixture into your cake tin and flatten out the top. Now chuck this in the oven for 4-4 1/2 hours)
5. If the cake begins to brown too much you can cover it with a double layer of greaseproof paper, check to see if it is done by sticking it in the centre with a skewer, if the skewer comes out clean it's done, if it comes out sticky then leave it in. Turn the cake out on to a wire rack and allow it to cool completely then finally prick the top all over and drizzle over 4 tablespoons of brandy, leave it to mature for 3 months in an airtight tin (adding brand 1-2 tablespoons every couple of weeks)
   

Yule Log

Ingredients
3 Eggs
75g Caster Sugar
75g Plain Flour
1 Tablespoon Hot Water
1 Teaspoon Vanilla Extract
Icing Sugar
175g Sugar
125ml Water
6 Egg Yolks
375g Unsalted Butter (softened)
250g Plain Dark Chocolate (melted and cooled)

Equipment
2 Large Bowls
1 Whisk
1 Spatula
1 13x9inch Swiss Roll Tin (greased)
Grease Proof Paper
1 Sauce Pan
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Place the 3 eggs in the mixing bowl and drop in the caster sugar, whisk together until it is thick and fluffy, now with a spatula or fork fold in the flour, vanilla and hot water, be gentle but mix it well, then pour the mixture into the Swiss roll tin and bake for 10 minutes until it is golden.
2. Tip the cake out onto some sugared grease proof paper, trim off any burnt and crispy edges then wrap in the paper and leave to cool.
3. In the sauce pan heat up the sugar and water until all the sugar has dissolved, bring it to the boil and heat up until it reaches 110c without stirring.
4. With the balloon whisk, whisk the egg yolks and then slowly pour on the sugar solution, whisking all the time, keep whisking until the mixture is thick and cool, then whisk in the butter and finally FOLD in the chocolate with a fork or spatula.
5. Unwrap your cake and cover with half the chocolate sauce mix, then place on whatever you are serving the cake on, cut off 1 end at a diagonal and then attach that piece back onto the top of the log to make it look like a branch (the topping will help it stick) cover with the rest of the chocolate sauce, then with a fork scrape lines along it to make it look real then chill until firm (a good couple of hours or over night, which is why I'm doing the recipe today on Christmas eve, so you can do this and mince pies!!)
6. When you are ready to serve, dust with icing sugar and enjoy. MERRY CHRISTMAS...

Mince Pies

Ingredients
250g Plain Flour
75g Butter (chilled and cut into cubes)
50g Ground Almonds
25g Caster Sugar
1 Egg (beaten)
1 Egg White
1 Orange (zested and juiced)
250g Mincemeat
Icing Sugar

Equipment
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Fork (to beat the egg)
1 Sieve
1 Wooden Spoon
1 Rolling Pin
1 3 inch Pastry Cutter
1 Bun Tray
1 Pastry Brush
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Sieve the flour into the bowl then drop in the butter, rub together with your finger tips until you get bread crumbs then stir in the ground almonds, sugar and orange zest. Now mix in the beaten egg and 2-3 tablespoons of the orange juice until you have a nice firm dough.
2. Flour your work surface lightly and need the gently for 20 seconds, now roll out your dough and with a pastry cutter you should be able to cut out 12 rounds., grease your bun tray with a little butter, then fill each one with a pastry round and and add 1 teaspoon of mincemeat to each.
3. Gather up the remaining dough and roll out again until you can cut 12x5cm rounds, no dampen the edges of the pies and then press a lid on gently, brush the top of the pies with the egg white then sprinkle some icing sugar over them.
4. Bake for 20 minutes until golden then remove from the oven and leave to cool until you can hold them then allow to cool further on a wire rack
   

Makes 12

Roast Goose

Ingredients
5Kg Goose (oven ready with giblets)
300ml Water
500g Canned Chestnut Purée (unsweetened)
350g Potatoes (boiled and mashed)
8 Rashers Bacon (with rind taken off and chopped)
1 Tablespoon Lemon Thyme (chopped)
1 Tablespoon Sage (chopped)
1 Lemon (zested)
1 Large Onion (finely chopped)
25g Butter
250g Cooking Apples (cored, peeled and chopped)
4 Tablespoons Lemon Juice
1 Tablespoon Honey
1/2 Teaspoon Cardamom (powder)
Salt and pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Carving Fork
String
1 Mixing Bowl
1 Wooden Spoon
1 Roasting Tin with a rack
Tin Foil
1 Zester
1 Sauce Pan
1 Blender

The Good Bit

1. Prepare the goose by removing the giblets and setting aside, remove and fat you can in the cavity and chop the liver, then prick the Goose by the lower breast and it's legs.
2. Mix the chestnut purée, mash, bacon, lemon thyme, sage, lemon rind and chopped liver together and season with pepper, now stuff the cavity of the goose with this mixture.
3. Pre heat your oven too 190c 375f or gas 5 whilst you do the next bit. Tie the birds legs together firmly.Put the remaining giblets in the roasting tin and top up with the water, then stand the rack over it and place the goose on the rack, cover the goose loosely with tin foil.
4. Cook for 30 minutes then lower the temperature to 180c 350f and gas 4 and cook for a further 3:1/2 hours to 3:3/4 hours (check as you would with a chicken to make sure it's juices run clear) You will need to occasionally baste the goose using the liquid from the tray below, top that up with water if needed. When it's cooked allow 3 hours to cool and for the skin to go crisp.
5. To make the sauce heat the butter in the sauce pan and add the apple, honey, onion and lemon juice, cover and cook for 15 minutes until the onion is soft then add the cardamom and season with salt and pepper, blend this mixture until you have a smooth paste then pass through a sieve.
6. Serve the carved goose with the sauce served separately, you can also make a nice gravy from the juices in the roasting tin by stirring in a tablespoon of flour then adding in 300ml of vegetable stock (or use the juices from your vegetables if you are having any with goose, pea, carrot, cabbage and sprout water will make a very tasty gravy)
   

Serves 6-8

Christmas Turkey

Ingredients
3-4Kg Turkey (oven ready with giblets)
4 Shallots
4 Cloves
25g Butter (diced)
40ml Water
80ml White Wine
1 Bay Leaf
Salt and Pepper
Herb Sprigs
15g Cranberries
15g Chopped Walnuts
1 Orange (juiced and zested)
1 lemon (juiced and zested)
1 Egg Yolk

Equipment
1 SHARP Knife
1 Chopping Board
1 Zester
1 Large Roasting Dish
1 Sauce Pan
Tin Foil
1 Skewer
1 Mixing Bowl

The Good Bit

1. Pre heat your oven to 190c 375f gas 5. Start by removing the giblets from the turkey, then spike each of the shallots with a clove, now season the cavity of your bird with salt and pepper, then drop in the spiked shallots and half of the butter cubes, rub the rest of the butter over the skin of the bird.
2. Now chop the giblets into small chunks and place in the roasting tin along with the water, white wine and the bay leaf, cover with tin foil and cook for 15 minutes per every 1/2Kg then remove the tin foil and cook for a further 30 minutes. Prick deeply with a skewer to make sure the juices are clear (not pink with blood) Set aside and keep warm reserving the juice.
3. In your sauce pan drop in the berries, walnuts, orange and lemon juice and zest and enough of the reserved turkey juices to make up to 150ml and simmer gently. Whisk the egg yolk and mix with 1 tablespoon of your cranberry sauce, then remove the pan from the heat and whisk in the egg mixture.
4. Garnish the turkey with sprigs, serve a shallot to each person and hand out the sauce separately.
   

Serves 4

Duck with Orange and Cranberries

Ingredients
4 Barbary Duck Breasts (with skin on)
2 Oranges peeled, pith and core remove, segmented)
125g Cranberries
50g Brown Sugar
1 Tablespoon Honey
Salt and pepper

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

The Good Bit

1. Score the duck breast on the skin skin side with a sharp knife (just through the skin to release the fat) Now cook in a hot griddle pan, skin side for 6-10 minutes then the other side for 4-6 minutes
2. Place the cranberries, oranges, and sugar in a pan and heat until the berries soften, then season, then add the honey.
3. Remove the duck from the griddle and slice then serve with the orange and cranberry sauce.
   

Serves 4

Pheasant with Cabbage and Mustard Sauce

Ingredients
5 Tablespoons Butter (if you can get hold of clarified use that)
4 Pheasant Breasts (boneless and skinless)
425g Savoy Cabbage (shredded)
300ml Game Stock (if you can buy this or use chicken stock)
300ml Red Wine
300ml Single Cream
2 Tablespoons of Port (for that Christmas feel, or you can leave this out)
3 Tablespoons Wholegrain Mustard
50g Butter
Salt and Pepper
4 Sprigs of Any Herb to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
2 Large Pans

The Good Bit

1. THIS STAGE SHOULD BE DONE 3-4 MINUTES MAXIMUM BEFORE YOU ARE ABOUT TO SERVE UP, YOU MAY WANT TO PREPARE THE CABBAGE AND SAUCE IN ADVANCE. Start by melting the 5 tablespoons of butter in your frying pan, then fry the breasts over a gentle heat for 4 minutes, remove, season and set aside, the flesh should feel firm but springy to the touch and the meat should look just cooked when cut.
   
2. The sauce is easy, combine the chicken (or game if you can get it) stock with the red wine, heat in a pan and reduce by half, stir in the mustard and cream and reduce until the sauce has thickened enough to coat the back of your spoon when you hold it up, if it runs off cook a little longer, finally season it with salt and pepper.
3. The cabbage should be cooked and drained then toss in the 50g of butter and swill around to give a good even coating, now pile in the centre of each plate , carve the pheasant into 3-4 slices then position nicely on top, spoon over a little of the sauce, decorate with your sprig and serve
   

Serves 4

Timbals of Salmon

Ingredients
350g Smoked Salmon (sliced thinly)
4 Ripe Tomatoes (peeled and de seeded and chopped thinly)
100ml Crème Fraiche
2 Tablespoons Cod/Salmon Roe (canned is fine, if you can get hold of red caviar use that instead)
Cayenne Pepper (or Tabasco sauce)
Handful Fresh Chives
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
4 Soufflé Dishes (lined with clingfilm)
1 Mixing Bowl
1 Balloon Whisk
1 Fork
1 Sieve

The Good Bit

1. Layer about 75g of salmon slices into each dish allowing the slices to overlap the sides (the overlap will be the lid) Chop the remaining salmon up finely. Now beat your crème fraiche in the mixing bowl until you get soft peaks then fold in the salmon, cod/salmon roe, and a pinch of cayenne or dash of tabasco with a fork.
2. Fill each of the salmon moulds with the mixture then fold over the salmon to give a lid, now cover and chill over night. To skin the tomatoes cut a little x lightly in the top, then dunk in boiling water for about 1 minute, you should see the skin begin to peel, remove and peel the rest off, if it is still hard dunk for another 10 seconds.
3. Rub the chopped tomato through the sieve and collect the sauce and season, chill this too.
4. To serve Remove the salmon from their moulds and place in the centre of each plate, drizzle a circle around each one with the tomato sauce then place a couple of lengths of chopped dill on top of each timbal
   

Serves 4

Oysters in a Cream Sauce

Ingredients
12 Oysters (opened, rinsed, liquor strained and reserved)
White Wine
2 Tablespoons Butter (unsalted if possible)
2 Spring Onions (chopped)
1 Clove Garlic (crushed)
1 Tablespoon Flour
1 Egg (yolk only)
50ml Double Cream
25g Button Mushrooms (finely chopped)
75g Prawns (peeled and cooked, finely chopped)
15g Grated Parmesan Cheese
2 Tablespoons Fine Fresh Breadcrumbs
Tabasco Sauce
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
Blender
1 Pot Washing Brush
1 Saucepan
1 Wooden Spoon
1 Small Mixing Bowl

The Good Bit

1. Start by topping up the reserved liquor with white wine, make up 250ml and set aside, then with the brush scrub the inside of the deeper shells and then place an oyster in each. Now arrange the shells on crumpled tin foil in the oven proof dish, Pre heat your oven to 200c 400f gas mark 6.
   
2. OK now melt the butter in the saucepan and cook the onion and garlic until soft but not coloured then stir in the flour and cook for about 1 minute stirring all the time, now pour in the liquor, keep stirring whilst doing this and bring to the boil, lower the heat and simmer for 5 minutes, keep stirring, season and add Tabasco if wanted.
3. In the small mixing bowl, mix the cream with the egg yolk and add 2 tablespoons of the hot sauce then pour this back into the hot sauce and continue to stir until you have a thick sauce, now remove from the heat and add the mushrooms and prawns then spoon over the oysters.
4. Finally mix the breadcrumbs (these should be done in the blender to make them really fine) with the parmesan, sprinkle over the oysters and then whack the dish in the oven, cook for 15-20 minutes until the breadcrumbs are golden and the edges of the oysters begin to curl.
   

Serves 4

Chilled Cucumber Soup

Ingredients
1 Cucumber (chopped into slices, reserve 8 thin slices)
2 Shallots (chopped)
2 Cloves Garlic (chopped)
250g Cooked Peeled Prawns (reserve 8 for garnishing)
300ml Single Cream
300ml Milk
25g Butter
1 Bay Leaf
Fresh Mint (reserve 4 sprigs to garnish and use 1 tablespoon of chopped)
1 Tablespoon Chopped Fresh Chives
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender
1 Large Serving Bowl

The Good Bit

1. Start by melting the butter in the pan then cooking the shallots and cucumber for 5 minutes over a low heat until it begins to soften (use a lid on the pan to help with this) do not colour! Next add in the milk and bay then season to taste and simmer for 10 minutes.
2. Take out the bay leaf on pour the soup into the blender, blend well for a few seconds. Now pour into the serving bowl and stir in the herbs, prawns and cream and chill for 2 hours.
   
3. Serve garnished with a sprig of mint and the reserved prawns and cucumber slices.
   

Serves 4

Figs with Ham

Ingredients
4 Figs
1 Lemon (juiced)
Handful Fresh Basil (roughly chopped)
12 Slices Parma Ham (treat yourself to the freshly cut ham from the charcuterie/delicatessen counter rather than the pre packed stuff, it'll taste so much better)
Olive Oil
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Start by removing the stems from the figs then cutting them into quarters, drop them in the bowl along with 2 tablespoons of the lemon juice and 4 tablespoons of the oil and the basil, then season with salt and pepper and mix well.
2. Arrange 3 Slices of ham on each plate then spoon the fig mixture over and enjoy.
   

Serves 4

Melon with Mulled Wine

Ingredients
1/2 Honeydew Melon (de seeded and sliced into 4 long strips)
1 Glass Mulled Wine (still warm)
Handful of Red Berries (such as the Christmas favourite cranberry)
4 Fresh Mint Sprigs to Garnish

Equipment
1 SHARP Knife
1 Chopping Board

The Good Bit

1. This is so simple but so tasty, star your Christmas dinner off with this and you'll be onto a winner straight away!! With your knife carefully and with 1 cut about 4-5mm away from the skin remove the melon flesh.
2. With the flesh that is remaining cutting from 1 end and leaving about 1cm at the other end uncut, make 4-5 cuts, now you should be able to fan out the melon onto your serving plate.
3. If the mulled wine is not already warm, warm it a little then pour directly onto the the melon, sprinkle with a few cranberries and serve garnished with a sprig of mint.
   

Serves 4

Goan Fish Casserole

Ingredients
450g Monkfish Fillets (unskinned and cut into 8 pieces, any fish will do but monkfish will hold its shape)
16 Large Prawns (raw and peeled)
2 Onions (halved then sliced)
1 Clove Garlic (pressed)
1x400g Can Coconut Milk
150ml Fish/Vegetable Stock
1 Teaspoon Turmeric
1 Teaspoon Salt
1 Teaspoon Cumin Seeds
1 Teaspoon Coriander Seeds
1 Teaspoon Black Peppercorns
1 Teaspoon Ginger
1/2 Lemon (juiced)
4 Green Chillies (de seeded and cut into thin strips)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Pestle and Mortar (or a rolling pin and plastic bag)
1 Large Frying Pan
1 Spatula
1 Garlic Press

The Good Bit

1. Start by placing the fish in the oven proof dish, drizzle with the lemon juice, then in a small bowl mix the turmeric and salt together then rub this into the fish, cover and set aside in a fridge whilst you prepare the rest.
2. Pre heat your oven to 200c 400f gas6, now using the pestle and mortar, grind up the coriander, cumin and peppercorns, now add the garlic and ginger and mix it well together then set aside.
3. Fry the onion in a little oil in your pan for about 6 minutes until it begins to colour, set the onion aside for a minute, turn up the heat on the frying pan and fry the fish rapidly just to seal the outside, turning only once. Put the onions into the oven proof dish (rinse it first) then place the fish on top.
4. Fry the spicy paste for a couple of minutes over a medium heat whilst you add in the coconut milk, chilli strips and stock, bring it the boil then pour over the fish and cover. This goes in the oven then for 10 minutes.
5. Finally drop the prawns in making sure the liquid covers them, re-cover and cook for a further5 minutes (or until the prawns are pink). Season and serve (you could garnish with fresh parsley or coriander)
   

Serves 4

Fish Fillets with Chilli Sauce

Ingredients
4 Portion Sized Fish Fillets (plaice is great for this)
1 Lemon (juiced)
1/2 Handful Fresh Coriander (chopped)
2 Limes (cut into 8 wedges)
Rice to Serve (check out the tips on my homepage to make perfect rice)
1/2 Teaspoon Ginger
1 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Chilli Sauce
1 Tablespoon Vinegar (white wine will do but ordinary table vinegar is best)
2 Tablespoons Tomato Purée
300ml Water
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
Kitchen Paper
2 Medium Bowls
1 Small Pan

The Good Bit

1. Rinse and dry the fish on the kitchen paper and place in one of the bowls, pour over the lemon juice, 1/2 of the coriander and a splash of oil, rub into the fish to make sure it is all coated, leave to marinade for 1 hour.
2. In the other bowl mix the tomato purée, ginger, sugar, salt, chilli sauce,vinegar and water, heat in the small pan for 5-6 minutes stirring occasionally.
3. Now pre heat your grill to a medium and grill the fish for about 6-7 minutes each side, until it will flake easily with a fork. Serve at the side of your plate with rice on the other side separated by a channel of chilli sauce, decorate with lime wedges and a sprinkle of the left over coriander
   

Serves 4

Cod with Spicy Mushroom Sauce

Ingredients
4 Cod Fillets (de skinned)
1 Lemon (juiced)
1 Onion (thinly chopped)
1 Bay Leaf
4 Black Peppercorns
175ml Natural Yoghurt
125g Button Mushrooms
1 /2 Teaspoon Ginger
1 Clove Garlic (crushed)
1/2 Teaspoon Garam Masala
1/2 Teaspoon Chilli Powder
1 Teaspoon Salt
1 Tablespoon Fresh Coriander
Oil
Haricots Verts (to serve)

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

The Good Bit

1. Pre heat your grill to medium. Place the fish on a plate and drizzle over the lemon juice and then par cook the fish under the grill for 5 minutes each side.
2. Splash some oil in the frying pan then add the onion, bay leaf and peppercorns, cook for 3 minutes then lower the heat and add the mushrooms and cook for 5 minutes.
3. In the mixing bowl, mix together the yoghurt, ginger, garlic, garam masala, chilli and salt then pour this spice mix over the onions and continue to fry for 3 minutes.
4. Finally add the cod and cook for another 2 minutes serve garnished with coriander leaves (I suggest haricot verts to go with this)
   

Serves 4

Monkfish with Vegetables

Ingredients
175g Monkfish (cut into cubes)
2 Medium Onions (thinly sliced)
2 Tomatoes (de seeded and sliced)
1 Courgette (sliced)
1 Clove Garlic (crushed)
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Chilli Powder
2 Tablespoons Fresh Fenugreek Leaves
1 Lime (juiced)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small mixing Bowl
1 Wok
1 Spoon
1 Spatula

The Good Bit

1. Heat the oil in your wok and then drop in the onion and cook gently until it softens. In the mixing bowl, mix together the garlic, cumin, coriander and chilli powder, then when the onions are soft drop this mixture in and cook for 1 minute.
2. Now add in the fish and stir fry for 2-3 minutes until the fish is cooked through then add the fenugreek, tomatoes and courgette season to taste before pouring in the lime juice, stir well and serve.
   

Serves 4

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4

Stir Fried Prawns

Ingredients
170g Raw Prawns (peeled)
1 Teaspoon Salt
1/4 Teaspoon Egg White
1 Teaspoon Cornflour (mixed with ! 1/2 Teaspoon water)
300ml Vegetable Oil
1 Spring Onion (cut into inch long strips)
1inch Fresh Ginger (thinly Sliced)
1 Green Pepper (cored, de seeded and chopped)
1/2 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
Sesame Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the prawns with a pinch of salt, egg white and cornflour paste then stir fry in a hot wok with all the oil for 40 seconds only then remove and place on a paper towel.
2. Drain off most of the oil, leaving just a splash then add the spring onion and ginger for a few seconds then add the pepper and fry for 1 minute, next add the remaining salt, the sugar and the prawns and cook for a further minute before finally adding the soy sauce and sherry and a sprinkle of sesame oil then serving.
   

Serves 4

Chilli Prawns

Ingredients
625g Tiger Prawns
5 Tablespoons Soy Sauce
5 Tablespoons Sherry
5 Tablespoons Water
3 Red Chillies (de seeded and thinly chopped)
2 Cloves Garlic (crushed)
1 Inch Fresh Ginger (grated)
90g Cashew Nuts
2 Teaspoons Cornflour
A Handful of Spring Onions (thinly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Mix the soy, sherry, water, chillies, garlic and ginger together in the mixing bowl and then drop in the prawns, spring onion and nuts, stir well then cover and leave for a good 2 hours.
2. Using the slotted spoon, remove the prawns, nuts and onion from the sauce and cook rapidly in your wok with a little oil, cook for 2 minutes. Mix the little bit of cornflour with the sauce and stir it into the wok for about 30 seconds until the sauce thickens.
3. Serve with rice
   

Serves 4

Prawn Stir Fry with Lemon Grass

Ingredients
1/2 Cucumber (cut into thin strips)
2 Teaspoons Cornflour
2 tablespoons Water
1 Tablespoon Soy Sauce (dark)
1/2 Teaspoon Fish Sauce
6 Spring Onions (halved lengthways and cut into 5cm chunks)
1 Stalk Lemon Grass (sliced thinly)
1 Clove Garlic (chopped)
1 Red Chilli (thinly chopped)
125g Oyster Mushrooms (any will do but oyster give a good look and texture)
1inch Fresh Ginger (grated)
350g Frozen Prawns (defrosted)
2 Tablespoons Sherry

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Small Mixing Bowl

The Good Bit

1. Mix the cornflour, water, soy and fish sauce until you have a nice paste then set aside., meanwhile with a splash of oil in your wok, add in the spring onion, cucumber, lemon grass, chilli, mushroom and ginger and fry for 2 minutes.
2. Then add in the prawns and stir fry until the prawns are warmed through (1-2 minutes) now pour in the sauce mixture along with the sherry and cook until you have a thick sauce, serve immediately with rice.
   

Serves 4

Smoked Haddock and Leek Pie

Ingredients
500g Smoked Haddock Fillet (unskinned)
300ml Milk
2 Tablespoons Butter
2 Leeks (sliced)
2 Teaspoons Mustard
1 Cup Mascarpone
3 Eggs (hard boiled and quartered)
1 Large Potato
75g Cheddar Cheese (grated)

Equipment
1 SHARP Knife
1 Chopping Board
1 Cheese Grater
1 Pan
1 Large Pan
1 Ovenproof Dish

The Good Bit

1. Preheat your oven too 200c 400f gas 6. Place the fish in the heatproof dish, in the small pan, heat the bring the milk to boiling the pour over the fish and set aside for 5 minutes.
   
2. In the large pan heat the butter until it melts then add the leeks and cook for about 3 minutes until it begins to soften, now add the flour and keep stirring for a minute, now strain the milk from the fish into this pan and stir well, when you have a thick sauce add in the mustard and mascarpone, mix well then season with salt and pepper.
3. Now break off into chunks the fish and add the quartered eggs to this dish (the ovenproof one) pour in the leeks and sauce and give everything a gentle stir, at this point grate your potato and mix it with the grated cheese, season this with a little salt and plenty of pepper and then spread evenly over the top of the fish.
4. Bake for 30 minutes (until the top is golden) serve immediately.
   

Serves 4

Mackerel with Tomato and Olives

Ingredients
4x375g Mackerel Fillets
3 Anchovy Fillets
250g Chopped Peeled Plum Tomatoes
24 Pitted Black Olives (halved)
150ml Fish Stock
2 Tablespoons Flour
A Good Splash of Oil
1 Clove Garlic (crushed)
A Handful Fresh Parsley (chopped)

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

The Good Bit

1. Lightly flour the mackerel on both sides then set aside whilst you heat your oil in the pan, add in the garlic and anchovies and cook until it is a light brown colour, then add the fish and cook for a few minutes, turning just once.
2. Next and the tomatoes and olives and a little stock, cook for 30 minutes adding more stock from time to time, test that the fish is cooked by trying to flake it with a fork, your sauce should also be quite thick now too, season with salt and pepper and sprinkle over the parsley just before you are about to serve up (you don't want the parsley to loose it's striking green colour)
3. Serve the fish with the sauce poured over the top with some nice freshly baked bread.
   

Serves 4

Salmon Kedgeree

Ingredients
500g Cooked Salmon (boned, skinned and flaked)
175g Long Grain Rice (cooked)
1 Onion (finely chopped)
3 Hard Boiled Eggs (roughly chopped)
A Handful Fresh Parsley (roughly torn)
150ml Single Cream
50g Butter
Salt and Pepper
Fresh Chives (to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
1 Frying Pan
1 Spatula

The Good Bit

1. Pre-heat your oven too 180c 350f gas 4, Drop half the butter in the frying pan and cook the onion until it goes soft, next add in the rice and season, then add in the salmon, egg, parsley and cream and fold in gently with the spatula to avoid breaking the salmon up too much.
2. Now transfer this mixture to your dish and with the remaining butter grease a sheet of tin foil and use this to cover the dish, place in the oven for 15 minutes then serve sprinkled with chopped chives.
   

Serves 4

Salmon Steaks with Teriyaki Sauce

Ingredients
4x175 Salmon Steaks
4 Small Gem Lettuces (quartered lengthways)
1 Tablespoon Sunflower Oil
1 Tablespoon Sesame Oil
6 Tablespoons Teriyaki Sauce (bought or make your own by heating together 3 Tablespoons Rice Wine (Saki), 3Tablespoons Soy Sauce, 1 Tablespoon Sugar)
2 Tablespoons Rice Wine Vinegar (white wine will do)
2 Tablespoons Lime Juice
2 Tablespoons Clear Honey

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

The Good Bit

1. Start by heating together all the ingredients for the sauce in your pan (everything but the salmon and lettuce) bring to a rapid simmer and leave for 10 minutes then remove from the heat and allow to cool for at least 5 minutes.
2. Using the griddle pan with no oil, cook the salmon steaks for 4-5 minutes on each side moving as little as possible so you get the lovely charring effect, whilst you are waiting for the fish to do, arrange the lettuce on your plates, then serve a steak on top and finally drizzle over a little of the sauce.
   

Serves 4

Chinese Prawns and Asparagus

Ingredients
500g Cooked Prawns (frozen will do)
175g Asparagus (cut into inch long lengths)
4 Spring Onions (cut into inch long lengths)
4 Tablespoons Sherry
1 Inch Fresh Ginger (grated)
1 Teaspoon Light Soy Sauce
2 Cloves Garlic (thinly sliced)
A Splash of Oil
Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Mixing Bowl

The Good Bit

1. Drop the asparagus in the boiling water for 2 minutes then remove with a slotted spoon. Whilst that is doing, mix the soy sauce, sherry and prawns together, set aside for 15 minutes.
2. In the wok add a good splash of oil, tip in the garlic, ginger and half of your spring onions, stir fry over a high heat for 1 minute, now add in the prawns along with the sauce and the asparagus and continue to stir for 2 minutes.
3. Serve with the remaining spring onions sprinkled over the top.
   

Serves 4

Spicy Onion Relish with Tuna Steak

Ingredients
4x 175g Tuna Steaks
1 Tablespoon Ground Coriander
2 Tablespoons Ground Cumin
2 Tablespoons Grated Fresh Ginger
1kg Onions (sliced)
4 Cloves Garlic (crushed)
100ml Fish Stock (vegetable will do)
Chilli Powder
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan (with lid/or use a plate another pan)
1 Slotted Spoon
1 Garlic Press

The Good Bit

1. Sprinkle some chilli powder over the tuna steaks (only a little) set aside for an hour whilst you get on with the rest of the cooking.
   
2. Heat the cumin, coriander, ginger and a sprinkle of salt and pepper in a dry frying pan for 30 seconds over a low heat before adding a good splash of oil (4-5 tablespoons worth) and cooking for another 30 seconds.
3. Now add the onion and garlic, cover and cook for about 45 minutes until the onion is very soft, next add the stock to the pan and then gently place the fish on top of the onions, bring this to the boil and simmer for for about 15 minutes (check that the fish is done by trying to flake it with a fork, if the fish breaks easily it is done, if not cook a little longer)
4. Serve the fish onto warmed plates, and turn up the heat on the sauce, reduce until you hardly have any liquid left then serve a dollop of the spiced onion with your fish, enjoy.
   

Serves 4