Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too 180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Crispy Potato Skins

Ingredients
4 Large Baking Potatoes
Olive Oil
100ml Creme Fraiche
1 Tablespoon Horseradish Sauce
2 Smoked and Peppered Mackerel Fillets
Salt and Pepper

Equipment
1 Oven Tray
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
2 Metal Spoons
1 Pastry Brush

The Good Bit

1. Preheat your oven too 200c 400f gas 6, scrub your potatoes and prick them, cook in the oven for 1 1/2 hours or until tender then remove and cut each into 6 to 8 wedges.
   
2. In the meantime mix together the creme fraiche and horseradish and season with salt and pepper. Scoop out the centres of the wedges leaving about 1cm of potato before you hit skin, brush them with oil and stick back in your oven for 25 minutes until golden.
3. Whilst you are waiting for that to do, break your fish into strips, dollop sauce into each of the potato skins and top with little bits of fish.

Serves 4

Chilli Polenta Chips

Ingredients

350g Instant Polenta

2 Teaspoons Chilli Powder

1 Tablespoon Olive Oil

150ml Sour Cream

1 Tablespoon Fresh Parsley (chopped or use chives, i love chives in sour cream)

1 1/2 Litres of Boiling Water

Salt and Pepper

Equipment

1x2 Inch deep Baking Tray

1 Large Pan

1 Wooden Spoon

1 Mixing Bowl

1 Metal Spoon

Paper Towel/Kitchen Paper

The Good Bit

1. Bring your water to the boil then add in 2 teaspoons of salt, pour in your polenta in a steady stream stiring all the time, reduce the heat and keep stirring, after 5 minutes or so you should be able to stand your spoon in the mixture.
2. Once at this point, remove from the heat, stir in your chilli and a good seasoning of salt and pepper and then pour into your baking tray until you have a thickness of about 4 cm, now you want to allow this to cool.
3. Whilst you are waiting mix together your sour cream and parsely and place in the fridge, Now you want to cut your polenta into chip size pieces and fry them in a little oil on each side until crispy and golden (3-4 Minutes), then drain on kitchen paper and serve.

Serevs 4

Capri Salad

Ingredients

2 Beef Tomatoes

125g Mozzarella Cheese

12 Black Olives (pitted and sliced)

8 Basil Leaves

1 Tablespoon Balsamic Vinegar

1 Tablespoon Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Grill Pan

The Good Bit

1. start by cuting each tomato into 6 slices, then do the same as best you can with the mozzarella, now you want to start with a base of tomato, a slice of mozzarella and a few slices of olive and 1 basil leaf, repeat this layer twice and stack on top of each other, when you are done you should have 4 stacks, with 3 layers of tomato, cheese and olives to each stack (hiding the olives under the cheese on the top layer, you'll also have no basil for this layer).
2. Grill for 2-3 minutes until the cheese just begins to melt, drizzle over a drop of oil, and a drop of balsamic vinegar then season with salt and pepper and serve

Serves 4

Spinach Salad

Ingredients

100g Spinach

75g Radicchio Leaves (salad leaves will do)

50g Mushrooms (cleaned and sliced)

50g Parma Ham (torn)

100g Cooked Chicken (torn)

1 Orange (all the juice and half the zest)

1 Tablespoon Natural Yoghurt

2 Tablespoons Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Screwtop Jam Jar

1 Serving Bowl

The Good Bit

1. Start by chucking all your leaves into the serving bowl and mixing well, then add in the chicken, mushrooms and ham and mix again.
2. Now, in your jar place the oil, yogurt, orange juice and zest, screw the lid on and shake well, then season with salt and pepper.
3. Pour your dressing over the salad and mix well before serving.

Serves 4

Yellow Pepper Salad

Ingredients
4 Rashers of Bacon/A Handful of Lardons (cooked and chopped into chunks)
2 Yellow peppers (de seeded and sliced)
8 Radishes (trimmed and cut into wedges)
1 Stick Celery (thinly chopped)
3 Plum Tomatoes (cut into wedges)
3 Tablespoons Olive Oil
1 Tablespoon Fresh Chopped Thyme (1/3 tablespoon if using dried)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Serving Bowl

The Good Bit

1. Leaving the bacon to one side, place all your ingredients into your serving bowl and mix well, then season with salt and pepper before finally sprinkling on the bacon/lardons.
   
2. Serve

Serves 4

Lemon Pepper Tuna with Courgette Ribbons

Ingredients
4 Courgettes (thinly sliced length ways)
1 Lemon (zested)
1 Red Chilli (de seeded and sliced)
1 Teaspoon Black peppercorns (crushed)
2x100g Tuna Steaks
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
1 lemon Zester
1 Pastry Brush

The Good Bit

1. Toss the courgette in a little oil, season with salt and pepper and griddle for a couple of minutes. Mix the lemon zest with the chilli and pepper, brush the tuna with oil and press in the pepper mix, season with salt and salt and griddle for 2 minutes each side.
2. Finally cut the lemon into wedges and griddle along side your tuna. Serve the tuna on your bed of courgette ribbons with the lemon wedges on the side or on the top.

Serves 4

Rabbit in Cider (rabbit is traditional at easter)

Ingredients
900g Rabbit Joints (or 1 medium rabbit jointed)
25g Butter
2 Onions (chopped)
1 Clove Garlic (crushed)
225g Bacon (cut into chunks)
225g Mushrooms (sliced, you can grill them first for extra flavour but that is optional)
1 Tablespoon Plain Flour
275ml Cider (dry not sweet)
275ml Stock (vegetable or chicken)
1 Sprig Thyme
6 Juniper Berries (optional but add a nice tanginess)
A Splash of Oil
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Casserole

The Good Bit

1. Start by heating the butter and oil in a flameproof casserole and frying the rabbit joints quickly to brown them all over. Now remove them to one side and fry the onions, garlic and bacon for about 10 minutes.
   
2. Next sprinkle in the flour, stir and cook for a minute before gradually stirring in the cider and the stock, at this stage add the rabbit joints, together with the thyme and crushed juniper berries and bring to simmering point.
3. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper. Cover and simmer the rabbit very gently for about an hour, or until it's tender.

Serves 4

Caesar Salad

Ingredients
3 Slices Of Fresh Bread (cubed) (or a good farmhouse white)
1 Lettuce (roughly torn)
Parmesan (grated)
Vegetable Oil
1 Glove Garlic (crushed)
4 Anchovy Fillets (chopped)
4 Tablespoons Lemon Juice
2 Teaspoons Mustard Powder
1 Egg (yolk only)
200ml Olive Oil
Pepper

Equipment
1 Blender
1 Frying Pan
1 Garlic Press
1 Serving Bowl
Kitchen Paper

The Good Bit

1. Start by bunging the garlic, anchovies, lemon juice egg yolk and mustard powder in your blender, mix well then slowly add the olive oil until you have a thick creamy dressing, if it is too thick for you just a a splash of water, season with freshly ground black pepper.
   
2. Now heat a splash of vegetable oil in the frying pan until it is very hot, then rapidly fry off your cubes of bread until they are golden on all sides then drain on a piece of kitchen paper.
3. Now chuck your lettuce in a bowl and mix in 2 tablespoons of grated parmesan along with the dressing, when it's mixed well and ready to serve, sprinkle over the croutons and another tablespoon of parmesan.

Serves 4

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

Pasta Shapes with Pepperoni, Onion and Balsamic Vinegar

Ingredients
3 Large Onions (thinly sliced)
250g Pepperoni (sliced)
375g Pasta Shapes
300ml Vegetable Stock
4 Tablespoons Fresh Chopped Parsley
1 Tablespoon Balsamic Vinegar
Olive Oil
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 SHARP Knife
1 Chopping Board
1 Frying Pan

The Good Bit

1. Start by chopping your onions and gently frying them in a splash of oil for about 40 minutes until they are very soft and just beginning to colour.
2. OK now cook your pasta according to the packet instructions, usually about 10 minutes but that does depend on the shape! I always try a piece to see if it needs longer, do your best not to over do the pasta.
3. Now whilst the pasta is cooking, chuck the pepperoni in with the onions and turn up the heat a little, cook for about a minute, now pour in your stock and add the parsley and vinegar and season with salt and pepper.
4. Drain your pasta and return it to the pan, toss in the pour and give a good stir to make sure it is well mixed, serve.

Serves 4

Red Wine Risotto

Ingredients
300g Risotto Rice (long grain will do)
450ml Red Wine
600ml Chicken Stock
125g Butter
250g Mushrooms (sliced)
175g Parmesan (grated)
2 Red Onions (thinly chopped)
2 Cloves Garlic (thinly chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Large Frying Pan
1 Spatula

The Good Bit

1. Pour the red wine and stock in your pan and bring to a gentle simmer, in the frying pan, heat up a little oil and add half the butter, gently cook the onions and garlic until they are soft (don't brown them)
2. Add the rice to the frying pan and stir well, now add the stock from the other pan until you just cover the rice, keep the liquid simmering and keep stirring, as the liquid soaks up, add a little more stock and keep stirring, keep this up, adding a little stock at a time until all the stock has been absorbed.
3. When you've got the point when you are half way through your stock, add in the mushrooms and season with salt and pepper, finally add in the butter when all the stock is gone and most of the parmesan, stir in and serve. sprinkle over the remaining parmesan.

Serves 4

Salad Dressing

Ingredients
2 Tablespoons White Wine Vinegar
2 Tablespoons Dijon Mustard
8 Tablespoons Olive Oil
Salt and Pepper (use freshly ground if you can)

Equipment
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Start by mixing the vinegar and mustard together in your bowl then whisk in the oil until you have a thick creamy mixture, now season with salt and pepper and chill until ready to use.
2. Serve drizzled over salad leaves or tossed into potatoes.
   

Steaks en Crout

Ingredients
4 Fillet Steaks (trim the fat off)
2 Small Onions (finely chopped)
1 Clove Garlic (crushed)
125g Mushrooms (finely chopped)
250g Ready Rolled Frozen Puff Pastry (defrosted obviously)
1 Egg (beaten)
4 Slices Ham
40g Butter
Oil
Pinch of Ground Nutmeg

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Bowl
1 Pastry Cutter
1 Pastry Brush

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Heat 2/3rds of the butter in the frying pan along with a splash of oil, then cook the onion and garlic for a couple of minutes until soft, add in the mushrooms and the nutmeg and season with salt and pepper, cook over a nice gentle heat until the mushrooms are cooked and there is no more liquid left in your pan, remove from the pan and place in a bowl.
2. Heat the last of the butter in the frying pan then quickly sear the steaks on both sides and then remove them from the heat too.
3. Flour your work surface lightly then spread out the puff pastry, cut out 8 rounds that are slightly larger than the steaks, now go round the outside inch of the rounds with the pastry brush well dipped in the beaten egg.
4. Cut the ham into 8 rounds about the same size as the steaks. Place 4 ham rounds onto 4 pastry rounds then use half the mushroom mixture to cover these four servings, now top with a steak each, then divide the last of the mushroom mixture onto the top of that, finally add the remaining 4 ham rounds and then the four pastry rounds. Press the edges of the pastry together to make nice neat parcels and stick a fork in top to air to escape, using some more of the beaten egg, brush the tops of each a little then stick them in the oven for 20 minutes or until they are golden brown.
   

Serves 4

Mushrooms in Red Wine

Ingredients
1 Onion (thinly chopped)
1 Clove Garlic (crushed)
375g Button Mushrooms (cleaned and bottom of stalks cut off)
125g Smoked Ham (cooked, cut into strips)
1 Teaspoon Dried Mixed Herbs
150ml Red Wine
Olive Oil
Salt and Pepper
1 Baguette to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
4 Ramekin Dishes
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the garlic and onion until it goes soft but don't colour it, about 3 minutes, add in the herbs, ham, mushrooms and red wine, season to taste the bring to the boil then turn off the heat and leave for 30 minutes.
2. With about 10 minutes to go, pre heat your oven to 220c 425f gas 7, Divide the mixture between the four ramekin dishes and place in the oven for 15 minutes, serve with the French bread. (This too can be pre prepared in the morning or day before and just given that final blast in the oven on that special day)
   

Serves 4

Special Occasion Lamb and Pasta

Ingredients
2 Lamb Fillets
2 Red Onions (quartered)
4 Cloves Garlic (chopped as thin as possible)
A Few Rosemary Sprigs
1 Tablespoon Chopped Rosemary
Olive Oil
Salt and Pepper
Freshly Cooked Pasta to Serve
Parmesan and Parsley to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle or Non Stick Frying Pan
1 Large Pan (2/3 rds full with boiling salted water for the pasta)
Pestle and Mortar (or bowl and spoon)

The Good Bit

1. Make small cuts all over the lamb fillets, and then push the thin garlic slices and rosemary sprigs into them, you want to put the fillets onto an all ready hot griddle pan and cook turning occasionally until sealed and charred all over (20 minutes for rare, 30 for medium and 40 for well done) for the last 10 minutes of cooking add the quartered onions.
2. Put the chopped rosemary in your pestle and add a good splash of oil (4 tablespoons roughly) work well and season.
3. Give the lamb 5 minutes before you cut it to rest, cut into strips and drizzle over the seasoned oil, add the onions and serve with pasta, for that special touch garnish with parmesan and chopped fresh parsley.
   

Serves 4

Lamb in Tomato and Fennel

Ingredients
1Kg Lamb (cubed)
400g Can Chopped Tomatoes
1 Onion (finely chopped)
750g Fennel Heads (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Cover/ Casserole Dish
1 Pan

The Good Bit

1. Heat a splash of oil in the pan/casserole and fry the meat until it's browned all over, then add the onion and fry for another 5 minutes, now add in the tomatoes and season with salt and pepper.
2. Lower the heat and simmer for 40 minutes (you may need to add a little water if the pot gets dry) meanwhile cook the fennel in boiling salted water for 20 minutes, then strain off the liquid (keeping 200ml to one side)
3. Now add the fennel to the meat and pour in the reserved juices, cook for a further 20 minutes then serve immediately.
   

Serves 4

Rosemary and Lemon Lamb cutlets

Ingredients
8 Lamb Cutlets
1 Sprig Rosemary (chopped finely)
1 Lemon (zested and juiced)
A Splash of Olive Oil
Salt and Pepper
Salad/Chips whatever you wish to serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Grill Pan
1 Zester/Juicer
1 Metal Spoon

The Good Bit

1. Mix the lemon juice,zest, rosemary and a little splash of oil in the bowl, season with salt and pepper and then drop in the lamb, make sure it's all coated and set aside for 10 minutes.
2. Pre heat your grill to high, then place the lamb on your grill pan, spoon over any remaining marinade and cook for 5 minutes on each side.
   

Serves 4

Basted Lamb and Ginger Rice

Ingredients
4x100g Lamb Steaks (boneless)
200g Long Grain Rice
100g Button Mushrooms (sliced)
450ml Vegetable Stock (hot)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Clove Garlic (crushed)
1 Teaspoon Each Lemon Juice, Lemon Zest, Ground Cumin, Dried Rosemary
1/2 Teaspoon Ground Turmeric
1 Tablespoon Soy Sauce
2 Tablespoons Fresh Coriander (chopped)
1 Inch Fresh Ginger (finely chopped)
Olive Oil
Salt and Pepper
1/2 Cucumber (cut into strips to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Pastry Brush
1 Spatula
1 Mixing Bowl
1 Wooden Spoon
1 Zester/Juicer

The Good Bit

1. In the mixing bowl, mix together the cumin, crushed garlic, lemon zest and juice, soy sauce and 2 tablespoons of oil then set aside.
   
2. Now add a splash of oil to the frying pan and cook the onion, chopped garlic and ginger for about 5 minutes until soft and golden, then add in the rice and cook for 1 minute, stirring all the time, next you want to add the mushrooms, stock and turmeric, stir well, bring to the boil, cover and simmer for 15 minutes.
3. Whilst that is cooking, heat your grill to high, brush the lamb with the soy sauce mix and cook for 4 minutes, turn over and brush again cooking for another 4 minutes. When the rice is done, stir in the coriander and season to taste.
4. Serve strips of lamb on a bed of rice and sprinkle over the strips of cucumber.
   

Serves 4

My Favourite Starter

Ingredients
2 Ciabatta
16 Cherry Tomatoes (halved or quartered)
125g Grated Cheddar Cheese
Handful Fresh Basil Leaves
Garlic Butter (or butter and 1 peeled garlic clove)
Balsamic Vinegar
Olive Oil

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

The Good Bit

1. Pre heat your oven to 200c 450f gas 6, cut your ciabatta in half lengthways first so you have 2 equally thick slices, then you want to cut each of these slices into 3 strips (you can do fingers here or triangles as i like to do) Get them in the oven for about 10 minutes, until they are golden brown.
2. In the frying pan, add a good splash of oil, the drop in the tomatoes and fry rapidly until they begin to brown and go soft, then add in the basil leaves for 30 seconds, stir well to get the tomatoes covered in the basil.
3. Butter your ciabatta with the garlic butter (or rub the peeled clove against the bread and then butter over the scrapings) arrange on your serving plates like spokes on a bike, arrange some of the herby tomatoes in the centre of the spokes, sprinkle over a good serving of cheese then drizzle some balsamic vinegar around the edge of the spokes to look like a wheel.
   

Serves 4