Lamb and Apricot

Ingredients
600g Lamb (stewing lamb cubed if you can)
1 Inch Cinnamon Stick
1 Onion (finely chopped)
2 Teaspoons Curry Paste
1 Teaspoon Cumin
1 Teaspoon Coriander
A Pinch of Salt
120g Dried Apricots (ready to eat)
240ml Lamb Stock
A Splash of Oil
Fresh Coriander (chopped to garnish)
Rice and Mango Chutney to Serve

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

The Good Bit

1. Heat the oil in the wok and add in the cinnamon stick and cardamoms, heat gently for 2 minutes before adding the onion, now heat for a further 5 minutes until the onion is soft but not coloured.
2. Add in the curry paste and cook for 2 minutes before adding the cumin, ground coriander and salt, cook this mixture for 3 minutes, finally add the meat, stock and apricots, bring to a gentle simmer, cover and cook for 1 hour 15 minutes.
3. Serve on a bed of rice (yellow rice looks good for this, add a teaspoon of cumin and 1 of turmeric to the rice pan whilst cooking to achieve this, or if your posh do it with saffron instead of cumin and turmeric). Add a spoonful of mango chutney at the side or in a separate bowl.
   

Serves 4

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Spicey Roast Lamb

Ingredients
1.5Kg Leg of Lamb
1 Teaspoon Each Chilli Powder, Garlic (crushed), Coriander, Cumin, Salt
1 Tablespoon Breadcrumbs
2 Tablespoons Lemon Juice
2 Tablespoons Sultanas
3 Tablespoons Natural Yoghurt
Oil
Salad Leaves, Cherry Tomatoes, Lemon Wedges, Chopped Fresh Coriander and Grated Carrot to serve

Equipment
1 Mixing Bowl
1 Blender
Tin Foil
1 SHARP Knife

The Good Bit

1. Pre heat your oven too 180c 350f gas mark 4, trim any fat that you can from the leg of lamb, rinse it, then pat dry and set on a sheet of tin foil that will be large enough to cover it.
2. Mix all the teaspoons of spices together in the mixing bowl, the rest of the ingredients (breadcrumbs, yoghurt, lemon juice, sultanas and a splash of oil) should be blended until you have a smooth paste, combine this then with the spice mixture and mix well.
3. Pour your spice mixture over your lamb and rub it in well then cover with the tin foil, cook in the oven for 1 hour 30 minutes, remove and with the juices in the tin foil baste the leg again, you may need to use a spoon here, this time whack the lamb in the oven uncovered to brown off for 45 minutes.
4. Serve on a bed of salad leaves, chopped cherry tomatoes and fresh coriander and maybe some grated carrot and lemon wedges.
   

Serves 6

Mini Lamb Kebabs and Baby Onions

Ingredients
450g Lamb (minced)
1 Onion (thinly chopped)
1 Teaspoon Each Garam Masala, Garlic (crushed) Salt
4 Tablespoons Fresh Coriander (chopped)
6 Green Chillies (sliced, de seeded for a cooler kebab)
1 Tablespoon Flour
12 Baby Onions (de-skinned but left whole)
12 Cherry Tomatoes
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Blender
1 Spatula
1 Mixing Bowl
Wooden Skewers (soaked in water for 20 minutes before hand)
1 Pastry Brush

The Good Bit

1. Ok, in the mixing bowl along with the minced lamb, add the chopped onion, garam masala, 1/3 of your chillies, 1/2 the coriander, salt and flour, get your hands in there and give it a good mix, then transfer to your blender and give it a blast for about 1 minute.
2. Now take out clumps of the mixture about the size of a lime and form around the skewers, you should be able to get 2 clumps on each skewer, continue until all the mixture is used up.
3. You now want to brush the kebabs with a little oil then stick them under a very hot grill, turning and re basting occasionally for 12-15 minutes, until the meat is evenly brown all over.
4. Now heat a good splash of oil in your wok and drop in the onions, when they start to brown you can add the tomatoes and the rest of your chillies, now slide the kebabs carefully from the skewers into the wok and cook, stirring slowly for 3 minutes.
5. Serve and garnish with a sprinkling of coriander which you should have left.
   

Serves 4

Lamb in Yoghurt and Masala Sauce

Ingredients
225g Lamb (boneless, cut into strips)
1 Tablespoon Tomato Purée
175ml Natural Yoghurt
1 Teaspoon Each Garam Masala, Salt, Fresh Ginger (grated), Garlic (crushed),Chilli Powder
1/4 Teaspoon Cumin Seeds
2 Medium Onions (thinly chopped)
25g Butter (unsalted is best)
1 Inch Cinnamon Stick
2 Cardamom Pods
5 Dried Apricots (quartered)
Oil
Parsley/Coriander Leaves to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender/Pestle and Mortar
1 Wok/Large Frying Pan
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Mix the yoghurt and all the spices (apart from the cinnamon stick and cardamom pods) and salt in your bowl, add in the lamb, stir well, cover and set aside for at least an hour.
2. Fry the onion of gently in a little oil until it becomes golden and crispy, then remove with the slotted spoon and either blend or crush with pestle and mortar.
3. Add a splash more oil to the wok and drop the onions back in, now add the lamb and its sauce and stir fry for 2 minutes, then cover and cook for 15 minutes (you may need to add a little water if thing start to look dry, 150ml should do)
   
4. Empty the lamb into a serving dish with the sauce, add a splash of oil to the wok and then melt the butter in it, drop in the cinnamon stick and cardamom pods, then add the apricots and stir fry for 2 minutes over a low heat, pour over the lamb and garnish with parsley or coriander leaves.
   

Serves 4

Lamb Balti withPeas and Potatoes

Ingredients
225g Lamb (boneless, cut into strips)
120ml Natural Yoghurt
1 Cinnamon Stick
2 Cardamom Pods
3 Peppercorns
1 Teaspoon Each Garlic (crushed), Ginger (grated), Chilli Powder, Garam Masala, Salt
2 Onions (sliced)
2 Tablespoons Fresh Mint (roughly chopped)
300ml Water
1 Large Potato (diced)
115g Frozen Peas
1 Tomato (peeled and de seeded, then diced)
Rice to Serve (optional, check the tips section on the home page)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Mixing Bowl
1 Wooden Spoon
1 Pan (2/3rds full with boiling salted water for the potato)

The Good Bit

1. Mix the yoghurt, cinnamon, cardamom, peppercorns, chilli powder, ginger, garlic, garam masala and salt together, add in half the mint stir well then drop in the lamb, stir well again making sure the lamb is well coated then set aside for 2 hours.
2. Heat a splash of oil in your wok then cook the onion slowly until it is soft and brown, then pour in the lamb mixture and cook for 3 minutes, add the water and bring to the boil and lower the temperature, simmer for 15 minutes.
3. Meanwhile cook the potato, should only take about 10 minutes, you want it cooked but not ready to turn to mash. Add the peas to the wok, drain the potato and then add that too, stir gently to get a good mix then stir in the tomato and remaining mint.
4. Cook for 5 more minutes before serving, you may want rice with this, check my tips section on the home page on how to do perfect rice every time.
   

Serves 4

Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

5 Spice Lamb

Ingredients
625g Lamb (boneless cut into thin strips)
1 Red Pepper (de seeded and sliced thinly)
1 Green Pepper (de seeded and sliced thinly)
1 Yellow Pepper (de seeded and sliced thinly)
4 Spring Onions (cut diagonally into inch long strips)
175g Green Beans (cut diagonally into inch long strips)
4 Tablespoons Sherry
2 Tablespoons Soy Sauce
3 Tablespoons Sunflower Oil
2 Teaspoons Chinese 5 Spice Powder
Salt and Pepper
Rice Noodles to Serve

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

The Good Bit

1. Place the lamb in a mixing bowl, and sprinkle over a pinch of salt, add in the 5 spice powder, stir well and leave covered over night.
2. Heat half the oil in the wok until it is very hot, add in the lamb and cook for 3-4 minutes, keep it moving all the time until it is almost cooked, remove with the slotted spoon and set aside.
   
3. Now add the rest of the oil to the pan and drop in the peppers and spring onion, keep these moving for 3 minutes before you add in the green beans, only cook these for 1 minute before adding in the soy sauce and sherry, get this hot then add the lamb back in, stir fry for another minute before seasoning then serving on rice noodles.
   

Serves 4

Basted Lamb and Ginger Rice

Ingredients
4x100g Lamb Steaks (boneless)
200g Long Grain Rice
100g Button Mushrooms (sliced)
450ml Vegetable Stock (hot)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Clove Garlic (crushed)
1 Teaspoon Each Lemon Juice, Lemon Zest, Ground Cumin, Dried Rosemary
1/2 Teaspoon Ground Turmeric
1 Tablespoon Soy Sauce
2 Tablespoons Fresh Coriander (chopped)
1 Inch Fresh Ginger (finely chopped)
Olive Oil
Salt and Pepper
1/2 Cucumber (cut into strips to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Pastry Brush
1 Spatula
1 Mixing Bowl
1 Wooden Spoon
1 Zester/Juicer

The Good Bit

1. In the mixing bowl, mix together the cumin, crushed garlic, lemon zest and juice, soy sauce and 2 tablespoons of oil then set aside.
   
2. Now add a splash of oil to the frying pan and cook the onion, chopped garlic and ginger for about 5 minutes until soft and golden, then add in the rice and cook for 1 minute, stirring all the time, next you want to add the mushrooms, stock and turmeric, stir well, bring to the boil, cover and simmer for 15 minutes.
3. Whilst that is cooking, heat your grill to high, brush the lamb with the soy sauce mix and cook for 4 minutes, turn over and brush again cooking for another 4 minutes. When the rice is done, stir in the coriander and season to taste.
4. Serve strips of lamb on a bed of rice and sprinkle over the strips of cucumber.
   

Serves 4

Spiced Lamb Skewers

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
3 Tablespoons Fresh Mint (chopped)
1 Tablespoon Fresh Parsley (chopped)
1 Tablespoon Fresh Oregano (chopped)
1/2 Teaspoon of Each Mixed Spice, Ground Coriander, Ground Cumin
450g New Potatoes
1/2 Small Cucumber
1 Tomato (de seeded and diced)
1 Clove Garlic (crushed)
4 Pitta Breads
150g Natural Yoghurt
Salt and Pepper
Cucumber Slices, Cherry Tomatoes and Lemon Wedges to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
2 Mixing Bowls
8 or 12 Wooden Skewers (soaked for 20 minutes in water)
1 Pan (1/2 filled with boiling salted water)
1 Grater

The Good Bit

1. Mix the lamb, onion, oregano, parsley, mixed spice, cumin, coriander and 1 tablespoon of mint together, season with salt and pepper, divide the mixture into either 8 or 12 then squeeze around the skewers.
2. Cook the potatoes in the salted water for 10 minutes or until they are done (test with a fork) whilst they are doing, grill your kebabs for 8-10 minutes turning now and then to get a nice even colour all over.
3. In the other bowl grate your cucumber, then using your hands, squeeze out as much juice as you can, mix the yoghurt, tomato and another tablespoon of mint into that, add the garlic, stir well and season with salt and pepper.
4. Drain the potatoes when they are done and toss in the remaining mint, serve with the kebabs, pitta bread, a dollop of the yoghurt mixture and slices of cucumber and chopped tomatoes.
   

Serves 4

Lamb Pitta Pockets

Ingredients
350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)

Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
2. Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
   

Serves 4

Spicey Lamb Meatballs

Ingredients
500g Minced Lamb
1 Onion (finely chopped)
A Pinch of Black Pepper
2 Teaspoons Cumin
1 Teaspoons Allspice
1/4 Teaspoon Cayenne Pepper
4 Tablespoons Chopped Fresh Coriander
4 Small Nan/Pita Breads (or tortillas)
Salad Leaves
1 Red Onion (thinly sliced)
4 Tablespoons Greek Yoghurt
1 Lemon (cut into wedges to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan

The Good Bit

1. Mix the lamb, spices, herbs and chopped onion together, wet your hands and make 20 or so little meat balls, fry in a pan for 10-15 minutes until browned evenly all over.
2. Warm up the nan/pita or tortillas, place on a plate, top with the salad leaves and a sprinkle of the red onion slices, scatter over a few of the meat balls, heap on a good spoonful of Greek yoghurt and add a slice of lemon at the side.
   

Serves 4

Shepherds Pie

Ingredients
450g Potatoes
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Lamb
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheddar Cheese

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top, Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready
   

Serves 4

Smoked Mackerel Pots

Ingredients
1 Smoked Mackerel (250g skinned and boned)
50g Soft Cheese
65g Butter (melted)
1 Tablespoon Fresh Parsley (chopped)
1 Teaspoon Lemon Juice
Pepper (no salt as the fish provides this)
Lemon Slices and Parsley Sprigs to Garnish

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

The Good Bit

1. Beat the fish in the mixing bowl until it is well flaked then add in about 1/3rd of the melted butter and all of the cheese, beat together well, next stir in the lemon juice and parsley then season to taste, give a good mix at this stage.
2. Spoon the mixture into your ramekins and smooth out the surface, then pour the remaining butter over the top. Now chill for a couple of hours before serving.
3. Serve garnished with lemon slices and parsley sprigs.
   

Serves 4

Asparagus Soup

Ingredients
750g Asparagus (cut into inch long bits)
125g Brie Cheese (diced)
25g Butter
1 Small Onion (thinly chopped)
1.2 Litres Chicken (or Vegetable Stock)
Salt and Pepper
150ml Single Cream
A Few Cooked Asparagus Spears to Garnish
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Blender

The Good Bit

1. Melt the butter in the frying pan then cook the onion for 5 minutes until lightly browned (over a gentle heat as butter burns if you cook over the same temperatures as you would with oil) then add in the asparagus.
2. Add in the stock and season to taste, cover the best yu can and leave to simmer for 25 minutes, the asparagus should just be going soft.
3. Allow to cool a little the blend until you have a nice smooth soup, then add in the brie and blend again. Rinse out the frying pan then pour the soup back in, reheat and adjust the seasoning if needed (if it looks a little pale you can add green food colouring if desired)
4. Serve with French bread and a drizzle of cream.
   

Serves 6

Carrot and Coriander Pate

Ingredients
500g Carrots (sliced thinly or grated for better results)
1 Tablespoon Ground Coriander
300ml Water
175ml Fresh Orange Juice
50g Soft Cheese
30g Fresh Coriander Leaves
Salt and Pepper
French Bread or Crackers to Serve

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

The Good Bit

1. Put the carrot, ground coriander and the liquids in a pan, cover and simmer for 40 minutes, allow to cool then give a good blending! add in the soft cheese, the fresh corainder leaves, blend again until smooth and then season to taste.
2. Chill before serving.
   

Serves 4

Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

My Favourite Starter

Ingredients
2 Ciabatta
16 Cherry Tomatoes (halved or quartered)
125g Grated Cheddar Cheese
Handful Fresh Basil Leaves
Garlic Butter (or butter and 1 peeled garlic clove)
Balsamic Vinegar
Olive Oil

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

The Good Bit

1. Pre heat your oven to 200c 450f gas 6, cut your ciabatta in half lengthways first so you have 2 equally thick slices, then you want to cut each of these slices into 3 strips (you can do fingers here or triangles as i like to do) Get them in the oven for about 10 minutes, until they are golden brown.
2. In the frying pan, add a good splash of oil, the drop in the tomatoes and fry rapidly until they begin to brown and go soft, then add in the basil leaves for 30 seconds, stir well to get the tomatoes covered in the basil.
3. Butter your ciabatta with the garlic butter (or rub the peeled clove against the bread and then butter over the scrapings) arrange on your serving plates like spokes on a bike, arrange some of the herby tomatoes in the centre of the spokes, sprinkle over a good serving of cheese then drizzle some balsamic vinegar around the edge of the spokes to look like a wheel.
   

Serves 4

Camembert Fritters

Ingredients
1 Good Sized Camembert Cheese
Parsley Sprigs (for topping off)
Oil
Butter
25g Plain Flour
5 Tablespoons Milk (warmed but not boiling)
1 Egg
2 Tablespoons Water
1 Tablespoon Brandy
3 Tablespoons Breadcrumbs (mixed with 1 Tablespoon Flour for coating)

Equipment
3 Mixing Bowls
2 Forks
1 Sauce Pan
1 Wooden Spoon

The Good Bit

1. Take the rind off the cheese and mash it in a small mixing bowl until you have a nice smooth mixture, then melt a good knob of butter in the sauce pan and add the flour, cook for 2 minutes, stirring all the time and don't let the mixture brown, stir in the brandy and milk until you have a nice thick sauce then season to taste with pepper only, now add in the cheese (which will give it the salt required) and blend well.
2. In one of your other bowls, beat together the egg and water, now coat your hands with flour and take small amounts of the cheese mixture and roll into cocktail sausage sized pieces, then dip in the egg.
3. In the final bowl you should have your breadcrumbs and flour, once you've dipped your cheese mixture in the egg, roll it into the breadcrumbs, then deep fry (in a wok or chip pan) quickly until they are golden brown, drain on kitchen paper and serve garnished with the parsley sprigs. (I like to put a bit of dried basil in with the breadcrumbs for an extra bit of flavour, they go great served with dipping sauces like tomato, barbecue or soured cream and chive)
   

Serves 4

Cheese Soufflé

Ingredients
5 Eggs (separated so you have 4 yolks and 5 whites, use the other egg yolk in another recipe)
250ml Milk
50g Plain Flour
50g Butter (plus a little extra for greasing)
2 Tablespoons Single Cream
150g Gruyère
1/4 Teaspoon Nutmeg
Salt and Pepper

Equipment
A 1.2 Litre Soufflé Dish (greased)
A Wooden Spoon
A Balloon Whisk
A Sauce Pan
1 Mixing Bowl
1 Spatula

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Melt the butter in the saucepan then stir in the flour and cook, stirring continuously over a low heat for 2 minutes, slowly add the milk a little at a time, stirring well each time you add until you have a smooth thick sauce, now you are going to have to keep stirring this for the next 15 minutes.
2. Take the pan off the heat and stir in the cream and then add the egg yolks a little at a time before you add the gruyère and nutmeg, then season to taste, the cheese needs to melt and the mixture should be really smooth before you move on.
3. Whisk the egg whites in your mixing bowl with the balloon whisk until they form stiff peaks, then fold them gently into the cheese mixture with the spatula. Now pour the mixture into your soufflé dish and cook for 15 minutes, then without opening the oven, turn up the heat to 200c 400f gas 6 and cook for another 15 minutes, your soufflé should be well risen and golden before you take it out, then serve straight away.
   

Serves 4

Carrot Pate

Ingredients
500g Carrots (sliced thinly)
175ml Orange Juice (squeezed not from concentrate)
300ml Water
50g Cream Cheese (or a soft cheese spread)
30g Fresh Coriander Leaves
1 Tablespoon Ground Coriander
Salt and Pepper
French Bread (to serve or crackers)

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

The Good Bit

1. Cook the carrot, ground coriander, orange juice and water together in a covered pan for 40 minutes, then allow to cool and blend well in the processor. Add in the cream cheese and coriander leaves (and if needed a little of the cooking juices) until you have a smooth paste then season to taste.
2. Serve on a sliced baguette, or on crackers.
   

Serves 4

Potatoe Skins

Ingredients
4 Large Potatoes
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
100g Cream Cheese
4 Tablespoons Single Cream
2 Tablespoons Fresh Chives (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Oven Proof Dish
1 Potato masher
1 Mixing Bowl

The Good Bit

1. Pre heat your oven too 200c 400f gas 6, cut your potatoes in half (with out peeling) and scoop out most of the insides, cook this in a pan of boiling water for about 12 minutes.
2. With the skins you want to drizzle oil over them then sprinkle on the salt and pepper and place in the oven for 20-25 minutes.
3. Mean while, mash your potatoes in the bowl and add in the cream cheese, cream and chives, season with salt and pepper, then scoop into the potato shells when they come out of the oven and serve.
   

Serves 4

Crispy Prawns

Ingredients
16 Tiger Prawns (cooked and defrosted)
125g Plain Flour
150ml Beer
1 Tablespoon Chopped Fresh Parsley
2 Eggs (whites only)
Salt
1 Tablespoon Oil (for the batter)
Oil (for deep Frying)
8Tablespoons Mayonnaise
2 Cloves Garlic (crushed)
2 Tablespoons Chopped Thyme
1 Teaspoon Grated Lemon Rind
Tabasco Sauce (optional but lovely)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
1 Wok
1 Slotted Metal Spoon
1 Balloon Whisk
1 Fork
Kitchen Paper

The Good Bit

1. In one mixing bowl, put the flour along with a pinch of salt and beat in the beer and oil with a fork, whisk the egg whites with the balloon whisk until they are very stiff then gently fold them into the batter with the fork along with the parsley, when you have an even mixture, drop in the prawns and get them coated evenly all over.
2. Heat half a wok of oil up to 190c 375f and fry the prawns in batches for 2-3 minutes until they are a lovely golden colour, remove them with the slotted spoon, leave to stand on the kitchen paper.
3. Mix all of the remaining ingredients together from the mayonnaise down and use as a dip, or you could use one of the other sauces suggested in the links section on the front page, such as the sweet and sour dip.
   

Serves 4

Chicken and Corn Soup

Ingredients
1 Large Onion (finely chopped)
1 Red Pepper (cored, de seeded and finely diced)
175g Sweetcorn
250g Cooked Chicken
750ml Chicken Stock
625g Potatoes (peeled and diced)
25g Plain Flour
450ml Milk
Salt and Pepper
1 Knob of Butter
Small Handful Chopped Fresh Parsley (roughly chopped)
A Baguette (to serve)

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

The Good Bit

1. Melt the butter in the pan then cook the onion, pepper and potatoes over a medium heat for 5 minutes until soft but not coloured, stirring occasionally, turn down the heat and add in the flour and keep stirring for 1 minute.
2. Next add in the stock and bring to the boil, cover and cook for ten minutes, add in the chicken, sweetcorn and milk then season to taste, throw in the parsley and stir, cover and cook for another 10 minutes (at this point the potatoes should be cooked through)
3. Adjust the seasoning if necessary then serve with a not hot crusty baguette.
   

Serves 4

Smoked Salmon Mouse

Ingredients
90g Smoked Salmon Pieces
25g Cream Cheese
75ml Soured Cream
1 Teaspoon lemon Juice
1 Teaspoon Grated Lemon Rind
1/2 Cucumber (sliced)
Handful Cherry Tomatoes
Handful Fresh Dill (roughly chopped)
Crackers (bite size are best)
Cayenne Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Zester

The Good Bit

1. Blend the salmon for a few seconds then chuck in the lemon juice, zest, cream cheese and soured cream, blend until you have a smooth paste, season with the cayenne pepper.
2. Serve the crackers with a smear of the salmon mouse and a slice of cucumber on top, dress your plate with the cherry tomatoes and a sprinkle of the chopped dill.
   

Serves 4

Baked Tuna Potatoes

Ingredients
4 Potatoes (large enough for a serving each)
20 Cherry Tomatoes
30g Butter
1 Large Onion (thinly sliced)
150g Tuna (canned is best, drained)
250g Feta Cheese (cubed)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan (lined with greaseproof paper)

The Good Bit

1. Microwave your potatoes on high for a good 6-8 minutes then turn over and cook again for another 6-8 minutes (check your potatoes are done by forking them, if you get a lot of resistance you need to cook for longer, it all depends on the power of your microwave, some have settings to do jacket potatoes, mine does and does them perfect) To oven them, you need about 1 hour in a pre heated oven at 220c 425f or gas 7.
2. Once you potatoes are done, place them on the grill pan along with the tomatoes and grill on high for 4-5 minutes (this'll crisp up the skin and just split the skins of the tomatoes)
3. Now you want to warm up a splash of oil in your pan then melt in the butter, cook the onion over a low heat for 10 minutes until soft and clear, chuck in the tuna and warm for 3 minutes.
4. Serve by cutting a slice along the top of each potato, filling with the tuna then, dropping on 5 tomatoes and a few feta cubes then season.
   

Serves 4

Aubergine Stacks

Ingredients
1 Aubergine (cut off 4x1 cm thick diagonal slices)
1 Tablespoon Plain Flour
1 Egg (beaten)
8 Tablespoons Breadcrumbs
2 Tablespoons Grated Parmesan
1 Teaspoon Dried Thyme
Olive Oil
1 Clove Garlic (thinly sliced)
2 Tomatoes (sliced)
1 Baguette (4x 1 inch thick slices, sliced diagonally)
100g Mozzarella (sliced into 4 slices)
Salt and Pepper
Salad Leaves (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan
1 Bowl (for the egg)
1 Large Bowl (for the breadcrumbs)

The Good Bit

1. Coat the aubergine with flour then dip it in the egg mixture, in the large bowl, mix the breadcrumbs with the parmesan and thyme then coat the eggy aubergine and set aside.
2. Fry the garlic in a good splash of oil (3-4 tablespoons worth) for 30 seconds to flavour then remove the garlic, fry the aubergine for 3-4 minutes then turn over and fry again for 3-4 minutes, then remove, now flash fry the tomatoes just so they get some colour from the pan.
3. Grill your bread on both sides until it's lightly browned, then drizzle over any pan juices and top each with a slice of mozzarella, cook until it just begins to melt. Serve topped with tomato and a slice of aubergine on top, with the salad at the side.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4

Goats Cheese in Marinade

Ingredients
1 Teaspoon Fennel Seeds
1 Teaspoon Peppercorns
250g Goats Cheese
2 Cloves Garlic
2 Small Green Chillies (de seeded and chopped as fine as you can)
2 Sprigs Rosemary (give them a good crush with a rolling pin or pestle and mortar)
2 Bay leaves (also crushed)
Olive Oil
French Bread to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Rolling Pin
1 Frying Pan
1 Air Tight Storage Box

The Good Bit

1. Dry fry the fennel seeds and peppercorns until you hear them begin to pop, then remove from the heat and allow to cool.
2. Roll your cheese into balls then place in the air tight box, add in the remaining ingredients, topping up with the olive oil until you cover the cheese. Leave for 3 days but no more than a week and serve with warm french bread.
   

Serves 8

Roasted Tomatoes with Goats Cheese

Ingredients
500g Cherry Tomatoes (on the vine)
2 Cloves Garlic (finely sliced)
2 Sprigs Thyme
Olive Oil (extra virgin if you have it)
175g Goats Cheese (sliced or cubed)
Salt and Pepper
4 Slices of Bread (toasted)

Equipment
1 SHARP Knife
1 Chopping Board
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 230c 450f gas 8, lay the tomatoes in the roasting tin and sprinkle over the garlic and thyme, then give them a good drizzle with oil and finally season with salt and pepper (if you have sea salt and freshly grated black pepper, all the better)
2. Cook in the oven for 15-20 minutes (until well browned) in the mean time do your toast) Carefully spoon the tomatoes onto the toast then top with the goats cheese, if you have any juice left in the pan, drizzle that over too.
   

Serves 4

Tiger Prawns with Mint and Lemon

Ingredients
750g Raw Tiger Prawns
A Good Bunch of Fresh Mint (chopped)
2 Cloves Garlic (crushed)
8 Tablespoons Lemon Juice
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Mixing Bowl
1 Garlic Pressed

The Good Bit

1. Mix the prawns in with the lemon juice, garlic and the chopped mint, season with salt and pepper then marinate for at least 30 minutes, over night if you can.
2. Heat your griddle pan, then with no oil chuck in the prawns and mixture, cook for 2-3 minutes each side (the prawns should go opaque/ a whitish colour) serve garnished with mint leaves.
   

Serves 6