Walnut, Celery, Chicory and Apple Salad (a new take on the classic waldorf salad)

Ingredients
2 Heads of Chicory (cut off the bases)
4 Celery Stalks
2 Apples (cored and sliced)
1 Lemon (juiced)
Handful of Toasted Walnut Halves (chopped, you may have to toast these yourself, to do that just fry them in a pan without oil for a couple of minutes, shaking the pan occasionally until they start to colour)
3 Tablespoons Mayonnaise
2 Tablespoons Natural Yogurt
1/2 Teaspoon Celery Salt
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls (medium size will do or 1 large and 1 small)
1 Wooden Spoon

The Good Bit

1. Mix the mayonnaise, yogurt, salt and 1 tablespoon of lemon juice in your smaller bowl and season with salt and pepper and set aside, now scatter the chicory leaves over your 4 serving plates.
2. Chop the celery up along with its leaves and place in the larger bowl, throw in the apple slices, the remaining lemon juice and half of the chopped nuts, mix very well (you need to coat the apple in the lemon juice to stop it from turning brown)
3. Divide this mixture out on top of your leaves and sprinkle over the remaining nuts, serve the sauce at the side in a separate dipping bowl or drizzle over the top.

Serves 4

Waldorf Salad (don't worry if you're all out of waldorfs!!)

Ingredients
50g Walnuts (coarsely chopped)
4 Cooking Apples (cored and diced, don't peel them)
1 Bunch Celery (finely diced, save a few leaves for garnishing)
1 Small Bunch Grapes (seedless if you can, halved)
450ml Mayonnaise

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

The Good Bit

1. Mix all the ingredients in your bowl, keeping back a sprinkling of the nuts, transfer to the serving bowl.
2. Garnish with the celery leaves around the edges and sprinkle over the remaining nuts. Serve.

Serves 4

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

Pork and Apple

Ingredients
4 Pork Fillets (about 2cm thick)
1 1/2 Teaspoons Black Pepper
1/2 Teaspoon Paprika
2 Apples ((cored and cut into 4 slices widthways)
1 Lemon (juiced and zested)
300g Cabbage (shredded)
1 Clove Garlic
150ml Vegetable Stock
200ml Crème Fraiche
Olive Oil
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
Plastic Food Bags
1 Frying Pan
1 Spatula

The Good Bit

1. Warm your grill up to high, whilst you are waiting for that to warm up, place each of the fillets in the plastic bag and squash with your palm until they are about 6mm thick.
2. In the mixing bowl, mix together the pepper, paprika, lemon rind, 1 teaspoon of lemon juice and 3 tablespoons of oil, place the pork in your dish and drizzle over the sauce, turn and drizzle over a little more sauce, grill for 5 minutes, then turn, add in the apple slices and and drizzle over any remainder sauce and grill for a final 5 minutes.
3. In the frying pan heat a dash of oil and then throw in the cabbage and garlic, cover and cook for 5 minutes, then pour in the stock and creme fraiche, stir well bring to the boil and season.
4. Mount the cabbage onto your plate, top with the pork fillet then decorate with the apple.
   

Serves 4

Warrens Chocolate Orange

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

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

The Good Bit

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

Serves 4

Autumn Crumble

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

Equipment
2 Mixing Bowls
2 Wooden Spoons
1 Oven Proof Dish

The Good Bit

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

Serves 4