Honey and Pistachio Nests

Ingredients

225g Pasta (spaghetti strands are best)

115g Butter

175g Pistachio Nuts (chopped)

115g Sugar

115g Honey (clear is best)

150ml Water

2 Teaspoons Lemon Juice

Greek Yoghurt to Serve

Equipment

1 Pan (with boiling slightly salted water in)

1 Pan

4 Ramekins

1 Baking Tray

The Good Bit

1. Start by cooking your pasta in the slightly salted water unti it is tender (follow packet instructions, but 8 minutes is usualy about right, try a piece to see!!) once cook, drain, toss in the butter and allow to cool a little.
2. Preheat your oven too 180c 350f gas 4. Now divide the pasta into 8 equal quantities, line the bottom of your 4 ramekins with a portion of pasta each, press it in well, top these 4 pots with half of the nuts, then push in the other 4 portions of pasta.
3. Bake these four pots on a baking tray in your oven for 45 minutes, in the meantime bring the sugar, water and honey to a boil in your other pan over a genbtle heat, turn the heat down a little and simmer for 10 minutes until all the sugar has dissolved, now add the lemon juice and simmer for a further 5 minutes.
4. Allow your nests to cool, then tip them onto your serving plate, drizzle over some of the honey syrup and sprinkle with the remaining nuts, top with a dollop of greek yogurt.

Serves 4

Lemon Chilli Sorbet

Ingredients

100g Caster Sugar

4 Lemons (zested and juiced)

2 Red Chillies (de seeded and very thinly sliced)

600ml Water (cold)

3 Tablespoons Clear Honey

1 Egg (white Only)

6 Tablespoons Vodka (optional, but adds another dimention to the spicy hot/ice cold, bitter/sweet sensations)

Equipment

1 Frying Pan

1 SHARP Knife

1 Chopping Board

1 Slotted Spoon

1 Mixing Bowl

1 Balloon Whisk

1 Fork

1 Metal Spoon

Greaseproof Paper

1 Airtight Freezer Container

The Good Bit

1. Take 3/4 of your sugar and sprinkle in the frying pan, add the water and chillies, heat gently until the sugar has dissolved, stirring from time to time, now turn up the heat and bring to the boil rapidly for 5 minutes, remove the chillies with a slotted spoon and spread out on your greaseproof paper.
2. Add the rest of the sugar, lemon zest, honey and lemon juice to your sugar syrup, stir well until all the sugar has dissolved and then leave to cool. Pour into your freezer container and freeze for a good 3 or 4 hours until you have a good slush.
3. Break the slush up with a fork and beat until you have a nice smooth mixture, then whisk your egg white until it is stiff and holds little peaks, then carefully fold it into your mush, freeze until ready for use.
4. Serve in glasses, with a sprinkle of the sugard chillies on top and to be extra develish, a tablespoon of vodka in each glass.

Serves 6

Tomato and Coriander Salad

Ingredients
1 Kg Mixed Tomatoes (get some yellow and cherry too if you can)
2 Teaspoons Lime Zest
1/2 Small Red Onion (thinly diced)
2 Tablespoons Fresh Coriander (roughly torn)
1 Tablespoon Lime Juice
1 Clove Garlic (crushed)
1/2 Tablespoon Clear Honey
4 Tablespoons Olive Oil
Pinch of Cayenne Pepper
Salt and Pepper
1 Tablespoons Sesame Seeds (toasted) (optional)

Equipment
1 Balloon Whisk
1 Garlic Press
1 Sharp Knife
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Whisk together the coriander, garlic, lime juice, honey, cayenne and the salt and pepper, then whisk in the oil and set aside.
2. Now quarter all your tomatoes and place in a serving bowl, sprinkle over the lime zest, onion and if you are using the toasted sesame seeds. Now whisk the dressing ingredients again and drizzle over the salad, cover the salad and set aside for 30 minutes (i like to put it in the fridge as a cold salad is awesome on a hot day)

Serves 4

Chicken Wings

Ingredients
8 Chicken Wings (with the tips removed)
1 Small Onion (chopped as fine as you can)
2 Cloves Garlic (crushed)
2 Tablespoons Honey (clear)
4 Tablespoons Worcestershire Sauce
4 Tablespoons Tomato Ketchup
2 Teaspoons English Mustard
2 Teaspoons Tabasco Sauce
2 Tablespoons Flour (seasoned with salt and pepper)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Baking Tray (covered with grease proof paper)
1 Garlic Press
Napkins

The Good Bit

1. Pre heat your oven to 200c 400f gas mark 6. Start by frying the onion and garlic until soft in a splash of oil, then add in the sauces, honey and mustard and simmer for about 2 minutes.
2. Next you want to dust the chicken wings in the seasoned flour then brush with the sauce and place on the baking tray. cook for 30 minutes until they are well browned (even a little burned isn't bad, adds to the flavour) Serve, with napkins!!
   

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

Duck with Orange and Cranberries

Ingredients
4 Barbary Duck Breasts (with skin on)
2 Oranges peeled, pith and core remove, segmented)
125g Cranberries
50g Brown Sugar
1 Tablespoon Honey
Salt and pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Small Pan

The Good Bit

1. Score the duck breast on the skin skin side with a sharp knife (just through the skin to release the fat) Now cook in a hot griddle pan, skin side for 6-10 minutes then the other side for 4-6 minutes
2. Place the cranberries, oranges, and sugar in a pan and heat until the berries soften, then season, then add the honey.
3. Remove the duck from the griddle and slice then serve with the orange and cranberry sauce.
   

Serves 4

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4

Salmon Steaks with Teriyaki Sauce

Ingredients
4x175 Salmon Steaks
4 Small Gem Lettuces (quartered lengthways)
1 Tablespoon Sunflower Oil
1 Tablespoon Sesame Oil
6 Tablespoons Teriyaki Sauce (bought or make your own by heating together 3 Tablespoons Rice Wine (Saki), 3Tablespoons Soy Sauce, 1 Tablespoon Sugar)
2 Tablespoons Rice Wine Vinegar (white wine will do)
2 Tablespoons Lime Juice
2 Tablespoons Clear Honey

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Griddle Pan

The Good Bit

1. Start by heating together all the ingredients for the sauce in your pan (everything but the salmon and lettuce) bring to a rapid simmer and leave for 10 minutes then remove from the heat and allow to cool for at least 5 minutes.
2. Using the griddle pan with no oil, cook the salmon steaks for 4-5 minutes on each side moving as little as possible so you get the lovely charring effect, whilst you are waiting for the fish to do, arrange the lettuce on your plates, then serve a steak on top and finally drizzle over a little of the sauce.
   

Serves 4

Beef and Noodles

Ingredients
500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
2. Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
3. When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
   

Serves 4

Spicy Ribs

Ingredients
1kg Pork Ribs (cut into 5cm strips)
A Splash of Oil
1/2 Teaspoon Chilli Powder
1inch Fresh Ginger (finely chopped)
1 Clove Garlic (thinly sliced)
Salt
for the sauce
4 Tablespoons Honey (clear)
4 Tablespoons Wine Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Sherry
150g Tomato Purée
1 Teaspoon Chilli Powder
2 Cloves Garlic (crushed)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Garlic Press
1 Frying Pan

The Good Bit

1. Mix the sauce ingredients together in the bowl and set aside then sprinkle the ribs with salt.
2. Heat a good splash of oil in the frying pan and add the chilli powder, garlic and ginger and stir fry for 30 seconds, add the ribs and cook until golden brown, then reduce the heat and cook for a further 10 minutes.
3. Add the sauce to the pan, stir well, cover and cook for 25-30 minutes then serve.

Serves 4

Roasted Onions in Balsamic Vinegar

Ingredients
4 Large Red Onions
1 Clove Garlic (crushed)
1 Tablespoon Fresh Thyme (chopped)
1 Tablespoon Fresh Rosemary (chopped)
1 Teaspoon Coriander Seeds (crushed)
3 Tablespoons Balsamic Vinegar
3 Tablespoons Red wine
1 Tablespoon Clear Honey
2 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
Pestle and Mortar (unless you can use the back of your knife or a rolling pin)
2 Mixing Bowls
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 220c 425f gas 7Cut the onions into eighths from stalk to root end without cutting all the way through and press open then place in your roasting tin.
2. Mix together the olive oil, garlic and coriander seeds then drizzle this over the onions, place them in the oven for 30 minutes.
3. Whilst that is doing mix the other bowl the vinegar, wine and honey, when the onions have had the 30 minutes, pour a small amount over each onion and then get them back in the oven for another 25-30 minutes, serve hot and pour on them juices from out of the pan, lovely!

Serves 4

Sweet Potato Tagine

Ingredients
750g Sweet Potatoes (cut into 1cm cubes)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Lemons
4 Tablespoons Clear Honey
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Chilli Powder
4 Tablespoons Water
A Splash of Oil
Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Lemon Juicer
1 Frying Pan
1 Small Bowl
1 Spatula

The Good Bit

1. In the bowl mix together 1 tablespoon of lemon juice, the honey, cinnamon and chilli and set aside.
2. Heat a splash of oil in the frying pan and cook the potatoes for 10 minutes, add in the garlic, onion, a pinch of salt, any remaining lemon juice and the water, cook for about 5 minutes until the onion begins to brown then pour in the spicy honey mixture and cook for another 2 minutes. Serve Hot

Serves 4

Nuts About Noodles

Ingredients
170g Noodles (cooked to packet instructions in vegetable stock or vegetable flavoured noodles)
2 Tablespoons Clear Honey
2 Tablespoons Dark Soy Sauce
1inch Piece Ginger (grated)
4 Cloves Garlic (finely chopped)
4 Carrots (julienne the best you can)
1 Red Pepper+ 1 Yellow Pepper (seeded and sliced)
350g Broccoli Florets (small is better)
200g Mushrooms (sliced)
12 Spring Onions (roughly shredded)
100g Cashew Nuts
A Good Splash of Oil

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

The Good Bit

1. Cook the noodles in a bowl of vegetable stock (yes, i cheat here, whack the noodles in a bowl, add a couple of crumbled stock cubes and then cover with boiling water, they will cook like this or you can help them on their way in a microwave for a minute)
2. Drain the water keeping a little back in a cup and add the honey and soy sauce and 2 tablespoons of hot vegetable stock. Meanwhile heat the oil in your frying pan and cook all the ingredients except the spring onions and nuts for 4 minutes, then toss in the onions and cook for another minute until they are just softened.
3. Throw in the noodles and sauce and give a good stir, serve topped with a sprinkling of the cashew nuts.

Serves 4

Melon And Strawberry Salad

Ingredients
3 Melons (try to pick 3 different ones like, honeydew, watermelon, galia and 3 the same size otherwise use half a large watermelon)
225g Strawberries
1 Lemon (juiced)
Honey
Fresh Mint For Decoration

Equipment
1 Melon Baller
1 SHARP Knife
1 Chopping Board
1 Large Fruit Bowl
1 Spoon

The Good Bit

1. Cut your melons in half and take out the seeds, get to work with the melon baller, placing all your bowls in a large fruit bowl.
2. Wash and take the green stems off the strawberries and cut them in half then mix in gently with the melon.
3. Mix A tablespoon of lemon juice with a tablespoon of water and 1 tablespoon of honey then drizzle this over the fruit, then finally chop some mint up and sprinkle over.

Serves 4

Spicy Chicken Masala

Ingredients
4 Chicken Breasts
2 Lemons (juiced)
1 Inch Ginger (grated)
1 Teaspoon Dried chilli (flakes will do)
1 Teaspoon Brown Sugar
2 Tablespoons Clear Honey
A Good Handfulls Chopped Coriander
1 Fresh Green Chilli (finely chopped)
A Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
Paper Towel
1 Large Frying Pan (if you have no grill)

The Good Bit

1. Score the chicken breasts several times 1-2mm deep then wash and dry them with a little bit of paper towel and set them aside.
2. Mix the lemon juice, ginger (1 teaspoon of crushed garlic if you are aloud) dried chilli, sugar, honey and a pinch of salt and then place the chicken in this mixture for an hour.
3. Transfer the chicken to an oven proof dish, pour over the remaining sauce and add the coriander and the chopped green chilli, then place under a preheated grill (medium) for 15-20minutes or until the chicken is cooked through, or fry for 10 minutes on each side or until the chicken has browned off. For each method flip the chicken over a couple of times and try to recover it with whatever marinade you have left.
4. Serve COLD, this is wonderful with (cant believe I'm saying this) salad, or you could go with the old favourite, rice.

Serves 4