Smoked Haddock and Leek Pie

Ingredients
500g Smoked Haddock Fillet (unskinned)
300ml Milk
2 Tablespoons Butter
2 Leeks (sliced)
2 Teaspoons Mustard
1 Cup Mascarpone
3 Eggs (hard boiled and quartered)
1 Large Potato
75g Cheddar Cheese (grated)

Equipment
1 SHARP Knife
1 Chopping Board
1 Cheese Grater
1 Pan
1 Large Pan
1 Ovenproof Dish

The Good Bit

1. Preheat your oven too 200c 400f gas 6. Place the fish in the heatproof dish, in the small pan, heat the bring the milk to boiling the pour over the fish and set aside for 5 minutes.
   
2. In the large pan heat the butter until it melts then add the leeks and cook for about 3 minutes until it begins to soften, now add the flour and keep stirring for a minute, now strain the milk from the fish into this pan and stir well, when you have a thick sauce add in the mustard and mascarpone, mix well then season with salt and pepper.
3. Now break off into chunks the fish and add the quartered eggs to this dish (the ovenproof one) pour in the leeks and sauce and give everything a gentle stir, at this point grate your potato and mix it with the grated cheese, season this with a little salt and plenty of pepper and then spread evenly over the top of the fish.
4. Bake for 30 minutes (until the top is golden) serve immediately.
   

Serves 4

Sausage and Mash

Ingredients
8 Sausages (choose thick ones, flavoured if you like)
2 Onions (cut into wedges)
1Kg Potatoes (peeled and quartered)
75g Butter
1 Tablespoon Wholegrain Mustard
3 Teaspoons English Mustard (you can try Dijon or other varieties, just be carefull of over powering the taste)
1 Clove Garlic (crushed)
Parsley (roughly chopped, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle
1 Large Pan (2/3 rds full, boiling salted water)
1 Potato Masher
1 Garlic Press

The Good Bit

1. Dry fry the sausages in the griddle pan for about 4 minutes then add the onion wedges and cook for a further 6 minutes, keep an eye on the sausage and turn occasionally to brown evenly, try to only turn the onion once or twice to caramelise it in strips to give a lovely effect.
2. Boil the potatoes for 10-12 minutes until you can stick a fork in them and they break easily. Drain the pan and then mash the potatoes with the butter, when it's well mashed add in the mustards and garlic and a little drizzle of oil and mash again until you have a smooth mixture, you can even add a little chopped parsley at this point for extra flavour, Season to taste with salt and pepper.
   
3. Serve a helping of mash with a couple of sausages and top off with a couple of onion wedges.
   

Serves 4

BBQ Sauce

Ingredients
2 Tablespoons Oil (sunflower is best)
1 Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 200g Can Chopped Tomatoes
1 Tablespoon Sugar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Purée
2 Tablespoons White Wine Vinegar
A Dash of Tabasco Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Medium Frying Pan
Blender (optional for a smooth sauce)

The Good Bit

1. Fry off the onion and garlic with the oil until the onion is brown and soft, then add the rest of the ingredients and simmer for about 10 minutes.
2. If you want to blend for a smooth sauce you can.

Makes 450ml

Croque Monsieur/Madame

Ingredients
8 Slices of Bread (a toastie loaf is great for this)
125g Cooked Sliced Ham
125g Grated Cheese
Dijon Mustard
Butter
Salad Leaves, Tomatoes and Chips to serve
For The Madame Version You'll Also Need
4 Eggs
A Splash Of Oil
A Jar of Bechamel Sauce (optional)


Equipment
1 Frying Pan
2 Knifes for spreading butter and mustard

The Good Bit

1. Spread a little mustard over 4 slices of bread and then place 1/4 of the ham on each slice, cover this with a helping of the grated cheese (you should use up only half the cheese at this stage)
2. Top these four slices with the remaining bread, making four nice thick sandwiches, butter the top slice and place under a grill until brown then turn over, sprinkle on the rest of the grated cheese and grill until the cheese is bubbling and beginning to brown.
   
3. You can serve at this point but if you are going for croque madame you need to fry your four eggs in a little oil then place on top of the toasted sandwich and drizzle a little bechamel sauce over the top.
4. Serve with the salad leaves, a few cherry tomatoes and a helping of chips.

Serves 4

King Prawns In French Mustard Sauce

Ingredients
A Good Knob Of Butter
24 Peeled Raw King Prawns
2 Tablespoons Brandy
225ml Carton Double Cream
2-3 Teaspoons Mustard (Dijon is every ones favourite)
250g Long Grain Rice (or whatever rice you like, again NOT pudding rice)
Parsley
Salt and Pepper

Equipment
1 Large Frying Pan
1 Large Pan
Colander
2 Large serving bowls and spoons

The Good Bit (Really Good This Time)

1. Heat 2/3rds pan of salted water and begin to cook the rice, also heat the butter in the frying pan.
2. Cook the prawns for a couple of minutes and add the brandy, heat for a few seconds then ignite!!! WATCH THE KITCHEN (i generally do this when nobody is around so they don't know about it and have so far not managed to burn the house down, it does look like you know what you are doing if you are trying to impress a date though with this very simple but tasty dish)
3. When the flames have gone add the cream, mustard and a sprinkle of salt and pepper (only add as much mustard as you like, it's hard to tell you how much is right as different mustards are milder than others) and simmer GENTLY for 5 minutes, don't allow the prawns to go hard!
4. After 10-15 minutes depending on packet instructions your rice should be done, this needs to go into the colander and be washed with boiling water, serve all the rice in a large bowl with a serving spoon and pour the prawns and juice into another bowl and garnish with a little chopped parsley and maybe a lemon wedge or two.

Serves 4 (half the ingredients for a cozy meal for 2 ;-)