Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

Bechamel Sauce

Ingredients
1 Onion (quartered)
425ml Milk
2-3 Parsley Sprigs
1 Bay Leaf
A Pinch of Mace (optional)
10 Peppercorns
40g Butter
20g Plain Flour
Salt and Freshly Ground Pepper

Equipment
1 Sauce Pan
1 Wooden Spoon
1 Slotted Spoon/Sieve
1 Bowl/Jug

The Good Bit

1. Start by putting the milk in the sauce pan along with the onion, parsley, bay leaf peppercorns and mace, bring the milk to a slow simmer taking about five minutes then remove from the heat, using the slotted spoon remove the onion, parsley, pepper corns and bay leaf. Tip the milk in your jug and rinse and dry the pan.
2. Next melt your butter in the pan, as soon as it melts stir in the flour but be careful not to burn it (you'll add colour and a nutty flavour to your sauce (which we don't want!!) until you have a nice glossy smooth paste. Slowly add the spiced milk a little at a time stirring with the wooden spoon when you have added half the milk whisk with the balloon whisk and add the rest of the milk, turn down the heat and leave to cook for 5 minutes, stirring occasionally. Season and serve.

Makes 425ml

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

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

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

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

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

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

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

Seafood Chowder

Ingredients
1 Onion (finely chopped)
1 Clove Garlic (finely chopped)
2 Sticks Celery (sliced)
1 Large Carrot (diced)
40g Flour (preferably Wholemeal)
750ml Fish or Chicken Stock
1/2 Teaspoon Dried Oregano
Handful Fresh Parsley (roughly chopped)
2 Tablespoons Parmesan (grated)
1x120g Can Sweetcorn (drained)
250ml Milk
250g Prawns (shelled)
250g White Fish such as Haddock (chopped into bite size chunks)
250g Baby New Potatoes (or large potatoes cut to bite size chunks)
4 Bay Leaves
A Good Splash of Oil
Salt and Pepper to Season
Crème Fraiche (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in the pan and cook the onion and garlic together until soft (3 minutes) add in the celery and carrot and cook for a further 2 minutes, then whilst stirring, drop in the flour for another minute, finally add in the stock, potatoes, oregano and bay leaves, bring to the boil and cover, lower the heat so you have a slow simmer for 15 minutes.
2. Once the 15 minutes is up add in the fish and cook until it goes opaque (3 minutes or so) stir in the milk and sweetcorn and bring back to the boil before adding the parmesan and parsley (at this stage you can add 5 Tablespoons of Crème Fraiche to make a really creamy chowder)
   

Serves 6-8

Beef Stew With a Healthy Twist

Ingredients
500g Beef (cut into chunks)
750ml Chicken Stock
120ml White Wine
1 Carrot (halved lengthways then sliced)
1 Clove Garlic (finely chopped)
1 Stick Celery (finely sliced)
300g Baby Onions (peeled, if using shallots 1/4 them)
180g Button Mushrooms (quartered)
1 Teaspoon Dried Thyme
1 Bay Leaf
1 Teaspoon Dried Parsley
1 Tablespoon Lemon Juice
2 Tablespoons Cornflour
125g Natural Yoghurt
Knob of Butter
Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
2 Small Frying Pans
1 Large Bowl
1 Slotted Spoon
1 Spatula

The Good Bit

1. In the pan, heat a little oil then cook the meat until it is evenly browned on all sides, add 500ml of stock, the wine, carrot, celery, thyme, garlic and bay leaf, bring to the boil and simmer for 20 minutes.
2. In the frying pan, pour in the rest of the stock and drop in the onions, cooking until all the stock has gone, then remove from the heat and set aside.
3. In the other frying pan, heat another splash of oil and drop in the knob of butter, went it is bubbling add in the mushrooms and cook until they are soft then stir in the lemon juice and remove from the heat then set that aside too.
4. With the slotted spoon, remove the meat and vegetables from the broth and place in the large bowl, remove the bay leaf and throw away, blend a the cornflour in a cup with a little of the broth then tip it back into the pan, simmer away until the broth has thickened, reduce the heat again now and stir in the yoghurt, finally add all the other ingredients and the teaspoon of parsley, heat through then serve.
   

Serves 4

Beef and Guinness Stew

Ingredients
1kg Beef (cubed)
1 Large Onion (roughly chopped)
1 Carrot (roughly sliced)
1/2 Pint Guinness
750ml Water
50g Flour
1 Bay Leaf
125g Prunes (pitted and soaked)
Handful Fresh Parsley (roughly chopped)
A Good |Splash of Oil
Baked Potatoes to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Mixing Bowl
1 Spatula
1 Wooden Spoon

The Good Bit

1. Season the salt flour with salt and pepper in the mixing bowl, chuck in the beef and mix until it is well coated, transfer to the frying pan and fry in the oil until the beef is coloured all over then add the onions and cook for another 2 minutes.
2. Tip in the rest of the flour and stir well, then drop in the carrot Guinness and water, mixing really well, bring to the boil then lower the heat, cover and simmer for 1 3/4hrs, 30 minutes before the end add the prunes and stir in.
3. Remove the bay leaf, taste and adjust the seasoning if required. Serve with baked potatoes and then sprinkle with the parsley.
   

Serves 4

Meatballs With Cheese

Ingredients
450g Minced Pork
8 Spring Onions Thinly chopped)
4 Cloves Garlic (thinly chopped)
2 Red Chillies (de seeded and thinly chopped)
300g Pasta
2 400g Cans Chopped Tomatoes
4 Tablespoons Parmesan (grated)
1 Teaspoon Dried Thyme (or 2 teaspoons fresh)
200ml Red Wine
2 Bay Leaves
A Splash of Oil
A Pinch of Sugar
Salt and Pepper to Season

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

The Good Bit

1. Mix the mince, onion, garlic, chilli, parmesan, thyme and a good sprinkle of salt and pepper together, then shape into 24 small balls. Heat the oil in the pan and place in the balls and cook for 3-4 minutes until browned evenly, then pop in the red wine for and boil hard for 2 minutes.
2. Meanwhile cook your pasta to packet instructions, usually about 8-10 minutes. When the red wine has had it's 2 minutes, reduce the heat and pour in the tomatoes along with the bay leaves, the sugar and some more salt and pepper, bring back to the boil and simmer for 10 minutes.
3. Drain your pasta, then spoon in a little of the sauce from the other pan, swirl round well to coat the pasta then serve and top off with the meatballs and the rest of the sauce.
   

Serves 4

Walnut Stuffed Pepper

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

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

The Good Bit

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

Serves 4

White Sauce or Cheese Sauce

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

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

The Good Bit

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

Makes 600ml

Fish Stock

Ingredients
1.5Kg Fish Trimmings (Skin and Bones but not from oily fish, ask your local fish monger for these or just use cheap fish)
1 Onion
1 Leek (white part only)
1 Celery Stick
1 Bay Leaf
6 Parsley Stalks
10 Black Peppercorns
475ml Dry White Wine
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the point just below the boil and simmer for 20mins
   
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating.
   
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1.8l

Chicken Stock

Ingredients
1 Cooked Chicken Carcass (chopped into 4 bits)
Giblets and Anything Leftovers (from the chicken)
1 Onion
2 Carrots
1 Celery Stick
1 Bay Leaf
a Few Parsley Stalks (crushed with the side of you blade)
1 Thyme Sprig
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the boil, reduce the heat and simmer for 2 1/2hrs.
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating, when chilled skim off the fat that has risen to the top to give a clear stock.
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly (after you've chilled and removed the fat) and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1l

Beef Stock

Ingredients
750g Beef (not mince, just some cheap bits chopped into cubes will do)
2 Onions (chopped)
2-3 Carrots
2 Celery Sticks
1 Bay Leaf
1 Bouquet Garni
6 Peppercorns
1.8l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
Muslin/Cloth

The Good Bit

1. Bring all the ingredients in the pan slowly to the boil then reduce the heat to a low simmer, cover and cook for 4hrs.
2. Remove any scum from the surface then strain through a cloth lined sieve, leave to cool before refrigerating. This will keep for a few days in the fridge before you have to reboil it, or once strained, boil rapidly to reduce by half then freeze, when you come to need stock, defrost half of what you need and then make up the rest with water.

Makes 1.5l