Potato Salad

Ingredients
750g Potatoes
4 Spring Onions (finely chopped)
6 Tablespoons Mayonnaise
3 tablespoons Single Cream
1 Teaspoon Dijon Mustard
2 Tablespoons Fresh Chives (chopped to garnish)
Salt and Pepper

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

The Good Bit

1. Cook the potatoes in their skins for about 15 minutes until they are tender, drain them, run them under cold water and leave to cool fully.
2. Slice your potatoes and then place them in a bowl with your spring onions, season and stir well. In your other bowl, mix the mayonnaise with the mustard and cream, spoon over the potatoes and then mix gently, finally sprinkle with the chives.

Serves 6

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

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

Smoked Salmon Bagels

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

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

The Good Bit

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

Serves 4

Timbals of Salmon

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

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

The Good Bit

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

Serves 4

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

Salmon Kedgeree

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

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

The Good Bit

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

Serves 4

Chicken and Mushroom

Ingredients
4 Chicken Breasts
50g Mushrooms (sliced/quartered, whatever you want)
50g Plain Flour
50g Butter
1 Small Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
125ml White Wine
125 Mascarpone Cheese
A Handful Fresh Chives (chopped)
Olive Oil
Salt and Pepper

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

The Good Bit

1. In the bowl, season the flour with the salt and pepper, then chuck in the chicken and make sure it's fully coated all over, Heat the oil in the frying pan and add the butter, when the butter begins to bubble add the chicken.
2. Cook the chicken rapidly so its brown and both sides (4 minutes) then take out and set aside keeping warm. Throw the onion and garlic into the pan now and cook for 5 minutes until going soft, then pour in the wine, give this a good mix and scrape any brown burnt bits off the bottom of the pan.
3. Add the mascarpone and mushrooms to the pan and stir well making sure the mascarpone is melted, keep an eye on the thickness of the sauce, heat rapidly if it is too runny, add a little more wine if it is to thick, just remember that the mushrooms will release a lot of liquid as they cook so only adjust the thickness of the sauce when you are ready to serve.
4. Return the chicken to the pan for the 10 minutes and finally add the snipped chives, season and serve.

Serves 4

Vegetable Frittata

Ingredients
100g Mozzarella (grated)
8 Cherry Tomatoes (quartered)
8 Small New Potatoes (cooked and sliced)
2 Tablespoons Chopped Fresh Chives
A Good Handful of Basil (chopped)
8 Eggs
A Splash Of Olive Oil
Salt and Pepper
Salad Leaves for Serving
You can use which ever veg you want or even add meet, just keep the eggs and cheese constant.

Equipment
A Grill/Oven Proof Frying Pan
1 SHARP Knife
1 Chopping Board
1 Balloon Whisk
1 Mixing bowl

The Good Bit

1. Heat a dash of oil in your pan and preheat a grill to medium, whilst that is warming, whisk the eggs together until light and airy, add the cooked sliced potato, tomatoes and both herbs and stir well, transfer to your frying pan.
2. Cook for about 5 minutes until the mixture looks like it has begun to stiffen or you can see bubbles in the egg, sprinkle the grated cheese on top then move this to your grill.
3. Grill for 3-4mins until the top has begun to bubble and turn brown, take out and cut into quarters.
4. Serve with salad leaves. If you want to be naughty, try a sprinkle of cayenne pepper on top before you grill!

Serves 4