Drop Scones/Scotch Pancakes

Ingredients
125g Self Raising Flour
2 Tablespoons Caster Sugar
1 Egg (beaten)
150ml Milk
Lard (or oil for frying)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Frying Pan
1 Sieve
1 Palette Knife

The Good Bit

1. Sift the flour into the bowl and mix in the sugar, make a well in the centre and drop in the egg, gradually add in the milk and get going with the whisk, you want a reasonably thick batter, the thicker the batter the thicker the pancakes will be (make it too runny and you'll have a nightmare on your hands)
2. Heat your lard/oil in the frying pan then add good spoonfuls of batter into the pan to form puddles about the size of the palm of your hand, when the underneath is golden, flip over with a palette knife, once golden on both sides, serve.
3. Serve with butter, jam or honey, if you have any left they can go under the grill the day after or in the toaster (DON'T STICK A KNIFE IN THE TOASTER TO GET THEM OUT)

Makes 18ish

Bakewell Pudding

Ingredients
1x250g Pack Ready to Roll/Already Rolled Short Crust Pastry
2 Eggs
115g Caster Sugar
75g Butter
1/2 Teaspoon Almond Essence
115g Ground Almonds
Icing Sugar (for dusting)
Jam

Equipment
1x7 Inch Baking Tin (greased)
1 Mixing Bowl
1 Knife
1 Fork
1 Pan
1 Electric Whisk

The Good Bit

1. Lay the pastry out into your tin and prick the bottom with a fork then spread a good amount of jam over the bottom. Pre heat your oven too 200c 400f gas 6. Melt the butter in a pan then let it cool a little.
2. Whisk together the eggs and sugar until it resembles a mousse and holds soft peaks for about 5 seconds, whisk in the butter, almond essence and then gently fold in the ground almonds. Pour this into your now lined cake tin and place in the oven for 15 minutes then reduce the heat too 180c 350f gas 4 and cook for another 40-45 minutes.
3. Remove from the oven when golden and allow to cool for 15 minutes or so then dust with icing sugar and serve. (serve with a drizzle of cream for decadence)
   

Scones

Ingredients
250g Self Raising Flour
1 Teaspoon Baking Powder
Pinch of Salt
50g Butter
25g Caster Sugar
125ml Milk (plus extra for glazing)
Whipped Cream and Jam to Serve

Equipment
1 Large Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Wire Rack
1 Rolling Pin
1 Pastry cutter (2 inch round)
1 Pastry Brush

The Good Bit

1. Pre heat your oven too220c 425f gas 7. Sift the flour into your bowl along with the baking powder and salt, drop in the butter and get your hands in there and rub until the mixture looks like bread crumbs, stir in the sugar then slowly add the milk a little at a time until you have a soft dough.
2. Lightly flour a surface and knead your dough on it then roll out to an inch thin, cut 2 inch rounds then place on your greased baking tray, brush with milk and then place n the oven for 10 minutes. Transfer to the wire rack (for traditional English cream tea, serve with jam and clotted cream, and I'm gutted we can't find clotted cream over here in France otherwise I'd open a tea shop!!)

Makes 10

Chocolate Brownies

Ingredients
150g Plain Chocolate (chopped into small chunks)
4 Tablespoons Chocolate chips
65g Self Raising Flour
4 Tablespoons Cocoa Powder
215g Light Brown Sugar
2 Eggs
120ml Sunflower Oil
1 Teaspoon Vanilla Essence
75g Chopped Mixed Nuts (or just chopped nuts that you like, walnuts? pecans?)

Equipment
1x19cm Square Cake Tin (greased)
1 Sauce Pan (half filled with boiling water and a bowl sat in it to melt the chocolate)
1 Large Mixing Bowl
1 Electric Whisk (although a balloon whisk/fork will do)
1 Sieve
1 Spatula/Wooden Spoon (for mixing and spreading out mixture)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 180c 350f gas 4, start by melting the chocolate in the bowl over just barely simmering water, beat the eggs, oil sugar and vanilla essence together in your mixing bowl then stir in the melted chocolate (this is where the whisk comes in handy)
2. Once you have a smooth mixture sift in the flour and cocoa powder and fold in with either the spatula or the wooden spoon, finally stir in the chopped nuts and chocolate chips then tip out into the cake tin and smooth over the top.
3. Bake for 30-35 minutes until the top is crusty then allow to cool slightly before moving onto the wire rack, when it is cold enough, cut into chunks and serve (cream or custard goes really well)
   

Ginger Nuts

Ingredients
115g Self Raising Flour
1 Level Teaspoon Bicarbonate of Soda
Pinch of Salt
1 Level Teaspoon Ground Ginger
1 Level Teaspoon Ground Mixed Spice
45g Ground Rice
60g Butter
60g Caster Sugar
115g Golden Syrup

Equipment
1 Mixing Bowl
1 Sieve
1 Wooden Spoon
1 Pan
1 Baking Tray (lined with greased parchment paper)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour into your mixing bowl and add the bicarb, salt, ginger and mixed spice and stir in along with the rice, make a well in the centre. Warm your syrup, butter and sugar in the pan until it is a little runnier then pour into the well and mix thoroughly. Get your hands in there and make a good dough!
2. With a teaspoon shape into balls about the size of a walnut and place well spaced apart on your lined baking tray (do 2 lots if you haven't the room, otherwise you'll get 1 big block of biscuit, yes i have done that myself, doh!!) cook for 10-12 minutes then remove from the heat, allow to cool for 5 minutes before transferring to a wire rack.

Makes 24ish

Choc Tipped Biscuits

Ingredients
115g Butter
3 Tablespoons Icing Sugar (sifted)
150g Plain Flour
Vanilla Essence
75g Chocolate (broken into small pieces)

Equipment
1 Sieve
1 Mixing Bowl
1 Wooden Spoon
1 Baking Tray
1 Piping Bag with Large Star Nozzle (optional)
1 Wire Rack
1 Baking Tray
1 Pan (1/2 filled with water with a glass bowl inside to melt the chocolate)

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Mix the butter and sugar together in the bowl until soft and then mix in the flour and a few drops of vanilla essence. Pipe onto the baking tray, you should get about 10x5 inch biscuits. Cook for 15-20 minutes until golden
2. Allow the biscuits to cool slightly before moving them onto the wire rack, Melt the chocolate in a bowl that is being warmed gently in a pan of hot water, stir the chocolate until it is a thick creamy consistency then remove from the heat. Dip both ends of your biscuits into the chocolate then set back on the wire rack to set.
   

Ginger Bread Cake

Ingredients
250g Plain Flour
125g Butter (melted)
3 Teaspoons Ground Ginger
1 Teaspoon Ground Mixed spice
1 Teaspoon Bicarbonate of Soda
75g Treacle
125g Golden Syrup
50g Soft Brown Sugar
150ml Milk
2 Eggs (beaten)
25g Almond Flakes

Equipment
1 Sieve
1 Mixing Bowl
1 Large Pan
1 Fork
1 Wooden Spoon
1x7 Inch Baking Tin (lined and greased)
1 Wire Rack
1 Airtight Storage Tin

The Good Bit

1. Sift the flour into the mixing bowl and add the spices and bicarbonate, heat the butter in a pan along with the sugar, treacle and syrup, just gentle until the sugar dissolves and the mixture becomes a little more runny, allow to cool then add to the flour along with the eggs and milk and stir thoroughly.
2. Pour your mixture into your tin then sprinkle over the almonds flakes and then stick it in a pre heated oven at 160c 325f gas 3 for about 1 and 3/4 hours. Test with a metal skewer in the centre (it should come out clean) if not give it 15 minutes more.
3. remove from the oven and allow to cool for 15 minutes before tipping out onto a wire rack, once cooled store in an airtight tin for a few days to improve the flavour.
   

Choc Chip Cookies

Ingredients
150g Self Raising Flour
125g Dark Chocolate (chopped finely or choc chips)
125g Butter
50g Brown Sugar
1 Egg (beaten)

Equipment
Baking Parchment
1 Mixing Bowl
1 Sieve
1 Wooden Spoon
1 Little Dish (with a fork for the egg)
1 Wire Rack
Palette Knife (optional)

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Grease the baking sheet lightly, then whip together the butter and sugar until light and fluffy, then beat in the egg, then sift in the flour and blend well before finally adding the chocolate pieces.
2. Drop 20-30 teaspoonfuls of the mixture onto the baking sheet, give them room to expand and bake for 15-20 minutes, remove from the oven and allow to cool for a minute or so before moving to a wire rack.
   

Shortbread Biscuits

Ingredients
300g Plain Flour
250g Butter
125g Caster Sugar (extra for sprinkling)
50g Cornflour

Equipment
1 Mixing Bowl
1 Sieve
1 Fork
Electric Whisk (optional)
1 Oven Proof Baking Tin (12x8 inches approx)
1 Wire Rack
1 Storage Tin (air tight)

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. beat together using a metal fork the butter and sugar until light and fluffy (you may find an electric whisk does the job even quicker) then sift in both flours and combine well. Press this mixture into your baking tin then jab all over with a fork.
2. Bake for 30 minutes then turn down the heat to 120c 150f gas 1/2 and continue to bake for 1 hour 15 minutes. Remove from the oven and sprinkle immediately with caster sugar, then cut into biscuit size pieces or shapes and allow to cool in the tin before moving to a wire rack. Store in an sir tight box (if they get that far!!)
   

Victoria Sponge Cake

Ingredients
125g Self Raising Flour (sifted)
125g Caster Sugar
125 Butter
2 Eggs
1 Tablespoon Water
150ml Double Cream (whisked lightly)
Jam (flavour of your choice but you cant beat strawberry)
Caster Sugar

Equipment
2x7 Inch Sandwich Tins (lined with parchment paper and greased with butter)
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
Parchment Paper
1 Wooden Spoon
1 Tablespoon
1 Wire Rack

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Start by mixing together the sugar and butter until well and truly mixed (it should be light and fluffy) now add in an egg and beat, then add in the second egg and 1 tablespoon of flour and beat some more, fold in the rest of the flour and then add the tablespoon of water.
2. Divide the mixture between your 2 tins and bake for 20 minutes, they should be golden and a little springy to the touch when done, tip them out onto a wire rack and allow to cool. Spread jam on one side then top with cream, place the second cake on top of this then sprinkle with a little caster sugar and enjoy in the afternoon with a cup of tea!!
   

Cats Tongue Biscuits (nicer than they sound!!)

Ingredients
50g Butter
50g Caster Sugar
50g Plain Flour
2 Egg Whites
A Few Drops Vanilla Extract

Equipment
2 Mixing Bowls
1 Metal Spoon
1 Wooden Spoon
1 Baking Tin
1 Piping Bag (optional)
Parchment Paper (greased)
1 Electric Whisk (a balloon whisk will do)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Mix the butter and sugar together until it is soft and fluffy, in another bowl, whisk the egg whites until they hold soft peaks, then gradually a little at a time, beat this into the butter mixture with the wooden spoon.
2. Finally fold in the flour with the metal spoon and add a few drops of vanilla at this stage. Here you can either pipe the mixture into 3 inch lengths (cats tongues) or spread it onto your greased parchment paper and cut later (it is better to pipe if you can)
3. Bake for 10 minutes, the biscuits should come out golden, allow to cool on the wire rack and serve. (they make a great addition to mousses, sorbets and ice cream)
   

Serves 4

Lemon Slices

Ingredients
250g Butter
250g Plain Flour (sieved)
175g Caster Sugar
75g Icing Sugar
4 Eggs
1 Teaspoon Vanilla Extract
6 Tablespoons Lemon Juice
1 Lemon (zested)

Equipment
2 Mixing Bowls
1 12x9inch Baking Tin (greased)
1 Metal Spoon
1 Fork
1 Sieve
1 Zester

The Good Bit

1. Cream the butter, 2/3rds of the icing sugar in the vanilla extract together with a fork in one of your bowls until it is light and fluffy, then fold the flour into the mixture a little at a time, spread this mixture in your baking tin and bake for 20 minutes in a pre heated oven at 190c 375f or gas 5.
2. In the other bowl, stir with the metal spoon the eggs, sugar, lemon juice and zest, DO NOT BEAT TOGETHER, pour this mixture over your baked pastry and stick it back in the oven for 20 minutes.
3. Remove from the oven and sift the remaining icing sugar over the top. Cut into slices and serve.
   

Makes 36ish (or just 1 big one if you are me!!)

Cinnamon Shortbread

Ingredients
150g Plain Flour
1 Teaspoon Cinnamon (plus extra for sprinkling)
25g Ground Rice
50g Caster Sugar (plus extra for sprinkling)
125g Butter

Equipment
1 Sieve
1 Mixing Bowl
1 Wire Rack
1 Baking Tray
1 Pastry Cutter

The Good Bit

1. Sift the flour into a bowl and add the sugar, cinnamon and ground rice, mix well then rub in the butter until you have a smooth dough, wrap in cling film and chill for 15 minutes.
2. Roll out onto a floured surface and using a pastry cutter cut 8 pieces and chill for another 30 minutes whilst you pre heat your oven too 160c 325f or gas 3, bake for 35 minutes until golden, leave to cool for 5 minutes then transfer to a wire rack and sprinkle with more cinnamon and sugar

Serves 4

Bertrands 'World Peace' Soup

Ingredients
A Good Knob of Butter
3-4 Carrots (sliced)
2-3 Sticks of Celery (sliced)
2 Onions (roughly chopped)
1 Chilli (de seeded and sliced)
3-4 Cloves Garlic (finely chopped)
7 Tomatoes (quartered)
1x400g Can Chopped Plum Tomatoes
A Handful of Basil Leaves (torn)
2 Pints Vegetable Stock
300ml Single Cream

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

The Good Bit

1. Melt the butter in the pan and gently soften the onion and garlic for about 5 minutes before adding the carrots and celery, cook for another 5 minutes then add in the tomatoes (canned and chopped) along with the chilli and basil.
   
2. Cook this lot until the tomatoes are soft, then add 2 Pints of vegetable stock and transfer the mixture to a blender. blend until smooth then add in the cream, re heat and serve topped with sprigs of parsley and a nice warm baguette.
   

Serves 4

Chilled Chocolate Mousse

Ingredients
125g Dark Chocolate (plus extra for decoration)
125g Caster Sugar
4 Eggs (separated)
300ml Double Cream (plus extra for topping)
2 Strawberries (halved)

Equipment
1 Electric Whisk
1 Small Bowl (large enough to sit in a small pan of water without touching the bottom)
At Least 2 Large Mixing Bowls
1 Small Pan

The Good Bit

1. Start by half filling your pan with water, you then want to place the bowl inside it that will sit in the water and rest against the sides without touching the bottom (we don't want to burn the chocolate) under a low heat, simmer the water and add the chocolate to the bowl and melt slowly and carefully.
2. In 1 of your mixing bowl add the egg yolks and sugar and whisk with the electric whisk until it is light but firm, Remove the chocolate from the heat once it is well melted and allow to cool for about a minute before adding to the egg mixture, whisk this well too.
3. In another bowl, whisk the double cream until it is thick, then whisk this into the chocolate mixture. now finally in another bowl whisk the 4 egg whites until they hold firm peaks, gently fold 1 tablespoon of the egg white into your chocolate mixture then fold in half of the rest until it is well mixed in the lightly fold in the rest. Place into serving dishes and chill
   
4. To serve i whisked up a little more cream and spooned it on top, i then grated a little chocolate over the top of the cream then topped off with a strawberry half, but you can be inventive here and top how you like.
   

Serves 8

Champagne Sorbet

Ingredients
600ml Champagne (or sparkling white wine, I'm not a big fan of champagne)
300g Sugar
250ml Water
3 Tablespoons Lemon Juice
2 Egg whites
4 Tablespoons Icing Sugar

Equipment
1 Sauce Pan
1 Large Freezer Proof Box
1 Wooden Spoon
1 Metal Spoon
1 Fork
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Heat the water in the pan and add the sugar until it's all dissolved, bring to the boil and leave for 5 minutes (keep an eye on it here, you want the solution to thicken but NOT brown) Allow it to cool then stir in 350ml of the champagne and the lemon juice.
2. Pour into your freezer proof box and freeze until mushy (about an hour) then take out and beat well with a fork for 2 minutes, then every half hour for the next 2 hours you'll have to repeat this process.
3. On your last beating, whisk the egg whites up until they form stiff peaks, then gradually beat in the icing sugar, give the sorbet a really good beating this time then gently fold in the egg.
4. 30 minutes before serving (just before you serve your first course) take from the freezer and place in the fridge to soften, then as you serve divide the remaining champagne between each serving.
   

Serves 8

Beef Medallions in Peppercorn Sauce

Ingredients
4 Beef Rondels/Medallions
1 Packet Peppercorn Sauce Mix
3 Large Carrots (sliced or julienne if you are being fancy)
125g Haricot Verts
8 Medium Potatoes
Butter
Milk or Cream
Salt and Pepper

Equipment
1 Griddle Pan
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
2 Large Pans (with salted water in)
1 Masher

The Good Bit

1. Get the carrots and haricots verts in the pan with the water and bring to the boil on a low simmer, leaving for 10 minutes, until they are soft. At the same time boil the potatoes up in the other pan, again for about 10 minutes (stick a fork in them to see if they are done, you want them to break easily so they may need a little longer, your carrots are ok just to sit in the warm water.
2. On your griddle, heat to a high heat and add no oil, you want to sear both sides of the steak for about 5 minutes, whilst that is on make the peppercorn sauce according to the packet instructions, that's just usually adding a quantity of milk and bringing to a simmer.
3. Drain then mash your potatoes, add a knob of butter and cream (if your using it) or milk, season with salt and pepper.
4. Divide your mash between four plates, sit your steak on top, and drizzle over the peppercorn sauce, drain your carrots and haricots vert and add a knob of butter, give the pan a good shake to cover all the contents in the butter then serve at the side.
   

Serves 4

Steaks en Crout

Ingredients
4 Fillet Steaks (trim the fat off)
2 Small Onions (finely chopped)
1 Clove Garlic (crushed)
125g Mushrooms (finely chopped)
250g Ready Rolled Frozen Puff Pastry (defrosted obviously)
1 Egg (beaten)
4 Slices Ham
40g Butter
Oil
Pinch of Ground Nutmeg

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Bowl
1 Pastry Cutter
1 Pastry Brush

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Heat 2/3rds of the butter in the frying pan along with a splash of oil, then cook the onion and garlic for a couple of minutes until soft, add in the mushrooms and the nutmeg and season with salt and pepper, cook over a nice gentle heat until the mushrooms are cooked and there is no more liquid left in your pan, remove from the pan and place in a bowl.
2. Heat the last of the butter in the frying pan then quickly sear the steaks on both sides and then remove them from the heat too.
3. Flour your work surface lightly then spread out the puff pastry, cut out 8 rounds that are slightly larger than the steaks, now go round the outside inch of the rounds with the pastry brush well dipped in the beaten egg.
4. Cut the ham into 8 rounds about the same size as the steaks. Place 4 ham rounds onto 4 pastry rounds then use half the mushroom mixture to cover these four servings, now top with a steak each, then divide the last of the mushroom mixture onto the top of that, finally add the remaining 4 ham rounds and then the four pastry rounds. Press the edges of the pastry together to make nice neat parcels and stick a fork in top to air to escape, using some more of the beaten egg, brush the tops of each a little then stick them in the oven for 20 minutes or until they are golden brown.
   

Serves 4

Mushrooms in Red Wine

Ingredients
1 Onion (thinly chopped)
1 Clove Garlic (crushed)
375g Button Mushrooms (cleaned and bottom of stalks cut off)
125g Smoked Ham (cooked, cut into strips)
1 Teaspoon Dried Mixed Herbs
150ml Red Wine
Olive Oil
Salt and Pepper
1 Baguette to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
4 Ramekin Dishes
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the garlic and onion until it goes soft but don't colour it, about 3 minutes, add in the herbs, ham, mushrooms and red wine, season to taste the bring to the boil then turn off the heat and leave for 30 minutes.
2. With about 10 minutes to go, pre heat your oven to 220c 425f gas 7, Divide the mixture between the four ramekin dishes and place in the oven for 15 minutes, serve with the French bread. (This too can be pre prepared in the morning or day before and just given that final blast in the oven on that special day)
   

Serves 4

Coddled Eggs

Ingredients
50g Smoked Salmon (cut into chunks)
4 Eggs
4 Tablespoons Double Cream
Butter
Salt and Pepper
Dill/Chives to Garnish

Equipment
4 Ramekins (greased with the butter)
1 Oven Proof Dish

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Divide the salmon equally between the ramekins, then break an egg into each dish on top of the salmon, season with salt and pepper then top with a spoonful of double cream.
2. Place the ramekins in your oven proof dish then top the dish up with just enough water to reach half way up the ramekins, cook for 10-15 minutes until they are set, garnish with either dill or chives and serve. (easy to make so you can spend some quality time with your loved one)
   

Serves 4

Special Occasion Lamb and Pasta

Ingredients
2 Lamb Fillets
2 Red Onions (quartered)
4 Cloves Garlic (chopped as thin as possible)
A Few Rosemary Sprigs
1 Tablespoon Chopped Rosemary
Olive Oil
Salt and Pepper
Freshly Cooked Pasta to Serve
Parmesan and Parsley to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle or Non Stick Frying Pan
1 Large Pan (2/3 rds full with boiling salted water for the pasta)
Pestle and Mortar (or bowl and spoon)

The Good Bit

1. Make small cuts all over the lamb fillets, and then push the thin garlic slices and rosemary sprigs into them, you want to put the fillets onto an all ready hot griddle pan and cook turning occasionally until sealed and charred all over (20 minutes for rare, 30 for medium and 40 for well done) for the last 10 minutes of cooking add the quartered onions.
2. Put the chopped rosemary in your pestle and add a good splash of oil (4 tablespoons roughly) work well and season.
3. Give the lamb 5 minutes before you cut it to rest, cut into strips and drizzle over the seasoned oil, add the onions and serve with pasta, for that special touch garnish with parmesan and chopped fresh parsley.
   

Serves 4

My Favourite Lamb Shanks

Ingredients
4 Lamb Shanks
4 Small Aubergines (halved lengthways and sliced thickly)
4 Large Onions (Sliced)
8 Cloves Garlic (crushed)
2x400g Cans Chopped Tomatoes
2 Cinnamon Sticks
4 Tablespoons Tomato Purée
A Splash of Tabasco Sauce
Olive Oil
Salt and Pepper

Equipment
1 Garlic Press
1 SHARP Knife
1 Chopping Board
1 Large Pan/Casserole Dish
1 Slotted Spoon

The Good Bit

1. In your large pan, add a dash of oil, drop in the lamb shanks and brown evenly all over, the remove with the slotted spoon, next drop in your aubergine slices in batches and brown them too, add more oil if you need to (which you probably will straight after the lamb, just keep an eye on the pan getting dry)
2. Once all the aubergine is done and removed it's time to lower the heat and do the onion and garlic, again until brown, then add both cans of tomatoes, the purée, the cinnamon sticks and a splash of tabasco, now drop the lamb and aubergine back in and bring to a simmer, add water (or chicken stock) if needed to make sure the shanks are almost covered, cover the pan and simmer for 1hour and 45 minutes.
3. Lift the lamb onto serving plates then scoop off as much fat as you can from the top of your pan, then heat the pan rapidly to reduce to a thick sauce, season and drizzle around the outside of your lamb.
   

Serves 4

Lamb Skewers

Ingredients
500g Lamb (cubed)
8 Dried Apricots
8 Baby Onions (or button)
1 Tablespoon Fresh Mint (chopped)
300ml Natural Yoghurt
2 Tablespoons Fresh Ginger (finely chopped)
1 Clove Garlic (crushed)
1 Tablespoon Lemon Juice
1/2 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
Pinch of Cayenne Pepper
Salt and Pepper
Lemon Wedges to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Small Bowl
1 Spoon
8 Wooden Skewers (pre soaked for 20 minutes in water)
1 Small Pan
1 Garlic Press

The Good Bit

1. Make the marinade first, add all the ingredients from the natural yoghurt downwards (apart from the lemon wedges) to the bowl season with the salt and pepper then drop in the lamb and stir well to make sure it is all well coated, cover and set aside for 6 hours to marinate, stir occasionally if the lamb cubes aren't completely submerged in the marinade.
2. You'll also want to soak the apricots in the other bowl, so put the apricots in your other bowl and cover with boiling water.
3. When your ready to cook, pre heat your grill to a medium high heat, lift the lamb cubes from the marinade and thread onto the skewers alternately with the baby onion and the drained apricots, then cook for 12-15 minutes turning frequently.
   
4. Pour your marinade into the small pan and add the mint, stir well and just heat through, serve the skewers with a drizzle of the marinade on top.
   

Serves 4

Lamb in Tomato and Fennel

Ingredients
1Kg Lamb (cubed)
400g Can Chopped Tomatoes
1 Onion (finely chopped)
750g Fennel Heads (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Cover/ Casserole Dish
1 Pan

The Good Bit

1. Heat a splash of oil in the pan/casserole and fry the meat until it's browned all over, then add the onion and fry for another 5 minutes, now add in the tomatoes and season with salt and pepper.
2. Lower the heat and simmer for 40 minutes (you may need to add a little water if the pot gets dry) meanwhile cook the fennel in boiling salted water for 20 minutes, then strain off the liquid (keeping 200ml to one side)
3. Now add the fennel to the meat and pour in the reserved juices, cook for a further 20 minutes then serve immediately.
   

Serves 4

Lamb with Celery and Onion

Ingredients
1kg Lamb (cut into chunks)
375g Baby Onions
2 Sticks Celery
450ml Chicken Stock
2 Bay Leaves
2-3 Sprigs Rosemary (chopped into pieces)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Lid/Casserole Dish

The Good Bit

1. Heat a splash of oil in the pan/casserole dish and fry the onion and celery over a low heat for 5 minutes until soft, now add the meat, rosemary and half the rosemary, season with salt and pepper and fry until the meat is browned all over.
2. Add the stock, and if needed a little water just to make sure all the meat is covered, cover and simmer for 1 hour, when ready, remove the herbs and then garnish with the remaining rosemary.
   

Serves 4

Lamb Stew

Ingredients
1kg Lamb (cubed, neck is a good cut to use)
2 Large Onions (sliced)
1Kg Potatoes (sliced)
2 Large Carrots (diced)
400ml Chicken Stock (lamb or vegetable are ok as well)
Handful Fresh Parsley (chopped)
Butter
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan or preferably Casserole Dish
Greaseproof paper
Tin Foil

The Good Bit

1. If you have a casserole dish, pre heat your oven too 160c 335f gas 3, if not we'll use the hob. Start by layering your vegetables and lamb into the pan, make the top layer one of potato slices, you want to sprinkle salt, pepper and a bit of chopped parsley on each layer, but leave the last layer (your potatoes) alone, then pour on the stock.
   
2. Grease your greaseproof paper with a bit of butter then cover your dish or pan tightly with it, now add a tight layer of tin foil and finally a lid, if your are using the oven put the casserole dish in now and leave for 1 1/2 to 2 hours, on the hob you want to bring the pan to the boil first then reduce the heat and leave to simmer for about the same length of time.
3. Serving suggestion, if you have too much liquid, take a few of the potato slices and mash them then add them back to the stew and heat. Finally add a garnish of parsley, season to taste and serve.
   

Serves 4

Rosemary and Lemon Lamb cutlets

Ingredients
8 Lamb Cutlets
1 Sprig Rosemary (chopped finely)
1 Lemon (zested and juiced)
A Splash of Olive Oil
Salt and Pepper
Salad/Chips whatever you wish to serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Grill Pan
1 Zester/Juicer
1 Metal Spoon

The Good Bit

1. Mix the lemon juice,zest, rosemary and a little splash of oil in the bowl, season with salt and pepper and then drop in the lamb, make sure it's all coated and set aside for 10 minutes.
2. Pre heat your grill to high, then place the lamb on your grill pan, spoon over any remaining marinade and cook for 5 minutes on each side.
   

Serves 4

Rogan Josh

Ingredients
900g Lamb Fillet (cubed)
250ml Natural Yoghurt
400g Chopped Tomatoes
150ml Water
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Inch Fresh Ginger (grated)
1 Teaspoon Salt
3 Tablespoons Lemon Juice
2 Tablespoons Tomato Purée
1/2 Teaspoon Cumin Seeds
2 Bay Leaves
4 Cardamom Pods
2 Teaspoons Each Ground Coriander, Ground Cumin
1 Teaspoon Chilli Powder
A Splash of Oil
Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Metal Spoon
1 Wok/Large Frying Pan
1 Large Pan (for the rice, see home page for instructions on how to cook perfect rice every time)
1 Garlic Press

The Good Bit

1. Mix together the lemon juice, yoghurt, salt, half the crushed garlic and ginger then add the lamb and leave to marinate over night.
2. Heat a splash of oil in your wok and fry the cumin seeds for 2 minutes, then add the bay leaves and cardamom pods and fry for another 2, next add the onion and the remainder of the garlic and fry for a further 5 minutes.
3. Now add the coriander, ground cumin, and chilli and fry for 2 minutes before adding the lamb and marinade, cook this for 5 minutes, stirring all the time to prevent it burning to the bottom of the pan.
4. Add in the tomatoes, water and tomato purée, bring to a gentle simmer, cover and cook for 1 hour 15 minutes. Serve with rice (start preparing the rice after the meat has been simmering for an hour)
   

Serves 4