Potato and Parsley Gnocchi

Ingredients
1 Kg Potatoes (scrubbed)
1 Egg (beaten)
4 Tablespoons Fresh Parsley (chopped)
300g Plain Flour
Butter (for frying, optional)
Salt and Pepper
Parsley+Parmesan to serve

Equipment
1 Large Pan (1/2 filled with boiling salted water)
1 Potato Peeler
1 Potato Masher
1 Mixing Bowl
1 Knife
1 Chopping Board
1 Slotted Spoon

The Good Bit

1. Cook Your potatoes for 15-20 minutes until they are soft, drain, rinse under cold water, peel and then mash them in another bowl
   
2. Stir in the egg, parsley and a good bit of seasoning, then add the flour, a tablespoon or so at a time (you may not need all that much flour, it depends on the variety of potato) until you have a dough that is not sticky.
3. Divide your dough into 4 equal balls then roll them into sausages about 2-3cm thick, you now want to cut the rolls into 2cm long chunks, then drop them into boiling water until they float.
4. (you have the option at this stage to fry the gnocchi in a little butter to give a realy golden look but it's not necessary) Serve with black pepper, parmesan shavings and chopped parsley

Serves 4

Bacon And Pea Carbonara

Ingredients

400g Pasta Bows

150g Lardons (or 8 rashesr of bacon roughly chopped)

1 Clove Garlic (thinly chopped)

150g Peas (defrosted)

300ml Double Ceam

60g Parmesan (grated)

A Splash of Oil

Small Handful Fesh Sage and Parsley (roughly torn)

Salt and Pepper

Equipment

1 Large Pan (1/2 filled with boiling salted water)

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Wooden Spoon

The Good Bit

1. OK start by cooking your pasta to packet instructions (8-10 minutes usually) whilst that is cooking fry the bacon/lardons in a little oil until cooked then add the garlic and cook for a further 1 minute.
2. Now you want to add the cream and bring to a gentle simmer for 5 minutes, before adding the peas and cooking for another 3-4 minutes.
3. Finally, stir in the parmesan and season, drain the pasta and toss into the sauce, add your sage and parsley and serve.

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

Italian Potato Salad

Ingredients

450g New Potatoes (or small potatoes)

4 Tablespoons Natural Yogurt

4 Tablespoons Mayonnaise

8 Sundried Tomatoes (thinly sliced)

2 Tablespoons Fresh Parsley (chopped)

Equipment

1 SHARP Knife

1 Chopping Board

1 Pan (1/2 full with boiling salted water)

1 Mixing Bowl

1 Metal Spoon

The Good Bit

1. Strat by cooking your potatoes for around 10 minutes until they are tender. Whilst they are cooking mix together the mayonnaise, yogurt, tomato slices and the parsley.
2. Drain your potatoes once they are cooked and then allow to cool before trying to cut, cut into 2 inch chunks then toss them into your sauce mix and stir in well, chill in the fridge for 20 minutes before serving.

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

Parsley Sauce

Ingredients
600ml Milk
40g Butter
40g Plain Flour
4 Tablespoons Chopped Fresh Parsley
Salt and White Pepper (black will do freshly milled)

Equipment
2 Small Pans
1 Wooden Spoon
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Heat your milk in one pan then cover and set aside for a while whilst you do the next stages.
2. Heat the butter in the other pan until it just begins to melt (don't allow to burn or colour) now add in the flour and stir with the wooden spoon until you have a smooth mixture, remove from the heat and add the warm milk, stirring all the time.
3. Place the sauce back on the heat and bring to the boil, then reduce the heat and simmer for 5 minutes stirring occasionally. Just before serving add the chopped parsley and season then stir well. (do not re heat or try to cook the parsley otherwise you'll loose it's delicate flavour) Serve with white fish or broad beans and chicken!
   

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

Bertrands 'World Peace' Soup

Ingredients
A Good Knob of Butter
3-4 Carrots (sliced)
2-3 Sticks of Celery (sliced)
2 Onions (roughly chopped)
1 Chilli (de seeded and sliced)
3-4 Cloves Garlic (finely chopped)
7 Tomatoes (quartered)
1x400g Can Chopped Plum Tomatoes
A Handful of Basil Leaves (torn)
2 Pints Vegetable Stock
300ml Single Cream

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender

The Good Bit

1. Melt the butter in the pan and gently soften the onion and garlic for about 5 minutes before adding the carrots and celery, cook for another 5 minutes then add in the tomatoes (canned and chopped) along with the chilli and basil.
   
2. Cook this lot until the tomatoes are soft, then add 2 Pints of vegetable stock and transfer the mixture to a blender. blend until smooth then add in the cream, re heat and serve topped with sprigs of parsley and a nice warm baguette.
   

Serves 4

Lamb Stew

Ingredients
1kg Lamb (cubed, neck is a good cut to use)
2 Large Onions (sliced)
1Kg Potatoes (sliced)
2 Large Carrots (diced)
400ml Chicken Stock (lamb or vegetable are ok as well)
Handful Fresh Parsley (chopped)
Butter
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan or preferably Casserole Dish
Greaseproof paper
Tin Foil

The Good Bit

1. If you have a casserole dish, pre heat your oven too 160c 335f gas 3, if not we'll use the hob. Start by layering your vegetables and lamb into the pan, make the top layer one of potato slices, you want to sprinkle salt, pepper and a bit of chopped parsley on each layer, but leave the last layer (your potatoes) alone, then pour on the stock.
   
2. Grease your greaseproof paper with a bit of butter then cover your dish or pan tightly with it, now add a tight layer of tin foil and finally a lid, if your are using the oven put the casserole dish in now and leave for 1 1/2 to 2 hours, on the hob you want to bring the pan to the boil first then reduce the heat and leave to simmer for about the same length of time.
3. Serving suggestion, if you have too much liquid, take a few of the potato slices and mash them then add them back to the stew and heat. Finally add a garnish of parsley, season to taste and serve.
   

Serves 4

Spiced Lamb Skewers

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
3 Tablespoons Fresh Mint (chopped)
1 Tablespoon Fresh Parsley (chopped)
1 Tablespoon Fresh Oregano (chopped)
1/2 Teaspoon of Each Mixed Spice, Ground Coriander, Ground Cumin
450g New Potatoes
1/2 Small Cucumber
1 Tomato (de seeded and diced)
1 Clove Garlic (crushed)
4 Pitta Breads
150g Natural Yoghurt
Salt and Pepper
Cucumber Slices, Cherry Tomatoes and Lemon Wedges to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
2 Mixing Bowls
8 or 12 Wooden Skewers (soaked for 20 minutes in water)
1 Pan (1/2 filled with boiling salted water)
1 Grater

The Good Bit

1. Mix the lamb, onion, oregano, parsley, mixed spice, cumin, coriander and 1 tablespoon of mint together, season with salt and pepper, divide the mixture into either 8 or 12 then squeeze around the skewers.
2. Cook the potatoes in the salted water for 10 minutes or until they are done (test with a fork) whilst they are doing, grill your kebabs for 8-10 minutes turning now and then to get a nice even colour all over.
3. In the other bowl grate your cucumber, then using your hands, squeeze out as much juice as you can, mix the yoghurt, tomato and another tablespoon of mint into that, add the garlic, stir well and season with salt and pepper.
4. Drain the potatoes when they are done and toss in the remaining mint, serve with the kebabs, pitta bread, a dollop of the yoghurt mixture and slices of cucumber and chopped tomatoes.
   

Serves 4

Smoked Mackerel Pots

Ingredients
1 Smoked Mackerel (250g skinned and boned)
50g Soft Cheese
65g Butter (melted)
1 Tablespoon Fresh Parsley (chopped)
1 Teaspoon Lemon Juice
Pepper (no salt as the fish provides this)
Lemon Slices and Parsley Sprigs to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon
4 Ramekins

The Good Bit

1. Beat the fish in the mixing bowl until it is well flaked then add in about 1/3rd of the melted butter and all of the cheese, beat together well, next stir in the lemon juice and parsley then season to taste, give a good mix at this stage.
2. Spoon the mixture into your ramekins and smooth out the surface, then pour the remaining butter over the top. Now chill for a couple of hours before serving.
3. Serve garnished with lemon slices and parsley sprigs.
   

Serves 4

Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Camembert Fritters

Ingredients
1 Good Sized Camembert Cheese
Parsley Sprigs (for topping off)
Oil
Butter
25g Plain Flour
5 Tablespoons Milk (warmed but not boiling)
1 Egg
2 Tablespoons Water
1 Tablespoon Brandy
3 Tablespoons Breadcrumbs (mixed with 1 Tablespoon Flour for coating)

Equipment
3 Mixing Bowls
2 Forks
1 Sauce Pan
1 Wooden Spoon

The Good Bit

1. Take the rind off the cheese and mash it in a small mixing bowl until you have a nice smooth mixture, then melt a good knob of butter in the sauce pan and add the flour, cook for 2 minutes, stirring all the time and don't let the mixture brown, stir in the brandy and milk until you have a nice thick sauce then season to taste with pepper only, now add in the cheese (which will give it the salt required) and blend well.
2. In one of your other bowls, beat together the egg and water, now coat your hands with flour and take small amounts of the cheese mixture and roll into cocktail sausage sized pieces, then dip in the egg.
3. In the final bowl you should have your breadcrumbs and flour, once you've dipped your cheese mixture in the egg, roll it into the breadcrumbs, then deep fry (in a wok or chip pan) quickly until they are golden brown, drain on kitchen paper and serve garnished with the parsley sprigs. (I like to put a bit of dried basil in with the breadcrumbs for an extra bit of flavour, they go great served with dipping sauces like tomato, barbecue or soured cream and chive)
   

Serves 4

Crispy Prawns

Ingredients
16 Tiger Prawns (cooked and defrosted)
125g Plain Flour
150ml Beer
1 Tablespoon Chopped Fresh Parsley
2 Eggs (whites only)
Salt
1 Tablespoon Oil (for the batter)
Oil (for deep Frying)
8Tablespoons Mayonnaise
2 Cloves Garlic (crushed)
2 Tablespoons Chopped Thyme
1 Teaspoon Grated Lemon Rind
Tabasco Sauce (optional but lovely)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
1 Wok
1 Slotted Metal Spoon
1 Balloon Whisk
1 Fork
Kitchen Paper

The Good Bit

1. In one mixing bowl, put the flour along with a pinch of salt and beat in the beer and oil with a fork, whisk the egg whites with the balloon whisk until they are very stiff then gently fold them into the batter with the fork along with the parsley, when you have an even mixture, drop in the prawns and get them coated evenly all over.
2. Heat half a wok of oil up to 190c 375f and fry the prawns in batches for 2-3 minutes until they are a lovely golden colour, remove them with the slotted spoon, leave to stand on the kitchen paper.
3. Mix all of the remaining ingredients together from the mayonnaise down and use as a dip, or you could use one of the other sauces suggested in the links section on the front page, such as the sweet and sour dip.
   

Serves 4

Chicken and Corn Soup

Ingredients
1 Large Onion (finely chopped)
1 Red Pepper (cored, de seeded and finely diced)
175g Sweetcorn
250g Cooked Chicken
750ml Chicken Stock
625g Potatoes (peeled and diced)
25g Plain Flour
450ml Milk
Salt and Pepper
1 Knob of Butter
Small Handful Chopped Fresh Parsley (roughly chopped)
A Baguette (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon

The Good Bit

1. Melt the butter in the pan then cook the onion, pepper and potatoes over a medium heat for 5 minutes until soft but not coloured, stirring occasionally, turn down the heat and add in the flour and keep stirring for 1 minute.
2. Next add in the stock and bring to the boil, cover and cook for ten minutes, add in the chicken, sweetcorn and milk then season to taste, throw in the parsley and stir, cover and cook for another 10 minutes (at this point the potatoes should be cooked through)
3. Adjust the seasoning if necessary then serve with a not hot crusty baguette.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4

Mackerel with Tomato and Olives

Ingredients
4x375g Mackerel Fillets
3 Anchovy Fillets
250g Chopped Peeled Plum Tomatoes
24 Pitted Black Olives (halved)
150ml Fish Stock
2 Tablespoons Flour
A Good Splash of Oil
1 Clove Garlic (crushed)
A Handful Fresh Parsley (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan

The Good Bit

1. Lightly flour the mackerel on both sides then set aside whilst you heat your oil in the pan, add in the garlic and anchovies and cook until it is a light brown colour, then add the fish and cook for a few minutes, turning just once.
2. Next and the tomatoes and olives and a little stock, cook for 30 minutes adding more stock from time to time, test that the fish is cooked by trying to flake it with a fork, your sauce should also be quite thick now too, season with salt and pepper and sprinkle over the parsley just before you are about to serve up (you don't want the parsley to loose it's striking green colour)
3. Serve the fish with the sauce poured over the top with some nice freshly baked bread.
   

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

Tuna with Sun-Dried Tomatoes

Ingredients
4x175g Tuna Steak (skinned)
1 Red Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 Sprig Fresh Rosemary
1x125g Jar Sun-dried Tomatoes in Oil
75ml Red Wine
1 Tablespoon Capers
75g Olives (black preferably)
Handful of Fresh Parsley (chopped)
75g Flour
1 Lemon (cut into wedges to garnish)
Salt and Pepper
Olive Oil

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

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the onion, garlic and rosemary over a low heat for about 5 minutes, Whilst that is cooking put your flour in the mixing bowl and season well, drop your tuna steaks into the flour and coat evenly all over.
2. Next fry the steaks for 4-5 minutes on each side ensuring it is nice golden colour all over then remove from the pan and keep warm in an oven (only has to be a low heat we don't want to cook the fish any more)
3. Now add the tomatoes to the onion pan, turn up the heat to high and add the wine, capers, parsley and olives, season to taste and them simmer for 2 minutes, serve the tuna with the sauce poured over and decorated with a lemon wedge.
   

Serves 4

Haddock With Soured Cream and Mushrooms

Ingredients
600g Haddock Fillets
60g Butter
8 Tablespoons Water
100g Button Mushrooms (sliced)
300ml Soured Cream
1/2 Teaspoon Paprika
Handful Fresh parsley (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Ovenproof Dish
Tin Foil
1 Medium Sauce Pan

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. place the haddock in the ovenproof dish, sprinkle with salt and pepper and taking half of the bitter, dot it over the fish, cover with tin foil and place in the oven for 20 minutes.
2. In the sauce pan, melt the remaining butter and then add the mushrooms and fry for about 1 minute, add in the sour cream and paprika, heat through and season to taste.
3. drain the fish, place on a serving plate and pour over the sauce, garnish with the parsley.
   

Serves 4