Prawn Cocktail (my fave version)

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns (chopped to same size as peas/sweetcorn just reserve a few whole for decoration)
1-2 Tablespoons Sweetcorn
1-2 Tablespoons Peas
1-2 Tablespoons Carrots (chopped to same size as peas/sweetcorn)
1-2 Tablespoons Red Pepper (chopped to same size as peas/sweetcorn)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Now stir in the prawns, peas, sweetcorn, carrot and pepper then spoon into glasses and decorate with the reserved whole prawns and serve (or have as a side in a salad)

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

Lamb Balti withPeas and Potatoes

Ingredients
225g Lamb (boneless, cut into strips)
120ml Natural Yoghurt
1 Cinnamon Stick
2 Cardamom Pods
3 Peppercorns
1 Teaspoon Each Garlic (crushed), Ginger (grated), Chilli Powder, Garam Masala, Salt
2 Onions (sliced)
2 Tablespoons Fresh Mint (roughly chopped)
300ml Water
1 Large Potato (diced)
115g Frozen Peas
1 Tomato (peeled and de seeded, then diced)
Rice to Serve (optional, check the tips section on the home page)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Mixing Bowl
1 Wooden Spoon
1 Pan (2/3rds full with boiling salted water for the potato)

The Good Bit

1. Mix the yoghurt, cinnamon, cardamom, peppercorns, chilli powder, ginger, garlic, garam masala and salt together, add in half the mint stir well then drop in the lamb, stir well again making sure the lamb is well coated then set aside for 2 hours.
2. Heat a splash of oil in your wok then cook the onion slowly until it is soft and brown, then pour in the lamb mixture and cook for 3 minutes, add the water and bring to the boil and lower the temperature, simmer for 15 minutes.
3. Meanwhile cook the potato, should only take about 10 minutes, you want it cooked but not ready to turn to mash. Add the peas to the wok, drain the potato and then add that too, stir gently to get a good mix then stir in the tomato and remaining mint.
4. Cook for 5 more minutes before serving, you may want rice with this, check my tips section on the home page on how to do perfect rice every time.
   

Serves 4

Shepherds Pie

Ingredients
450g Potatoes
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Lamb
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheddar Cheese

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top, Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready
   

Serves 4

My Wife's Vegetable Soup

Ingredients
2 Large Carrots (chopped into chunks)
1 Large Onion (thinly chopped)
1/4 Cabbage (any cabbage will do but spring cabbage is best)
4 Sticks Celery (chopped into chunks)
1 Pepper (de seeded and chopped into chunks)
1x130g Can Sweet Corn (drained and washed)
1 Handful Frozen Peas
1x400g Chopped tomatoes
1 Beef Stock Cube
2 vegetable Stock Cubes
1 Chicken Stock Cube
3/4 of a Pint of Water
Salt and pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Add all the vegetables to the pan, pour in the water, then add the canned and frozen produce, finally stir in all the stock cubes.
2. Bring to the boil slowly, cover and cook for 15 minutes, you can cook for longer if your vegetables are very chunky as they need to be soft and tender. Season with salt and pepper then serve with a freshly baked baguette.

Serves 4

Sunday Roast Chicken

Ingredients
1 Chicken
300ml Vegetable or Chicken Stock (if you are doing carrots, peas or any vegetables, then use the water from that pan once the vegetables are cooked for a really excellent flavour)
Vegetables of Your Choice (boiled in unsalted water)
6 Medium Potatoes (quartered)
Oil

Equipment
2 Roasting Tins
2 Large Pans
1 SHARP Knife
1 Chopping Board

The Good Bit

1. OK now before I start here, there are many ways to make this meal, I'll cover the ones I like and throw in suggestions. Pre heat your oven to 160c/325f gas 3.
2. Weigh your bird! then work out the cooking time with this simple formula (don't worry!!) 30minutes for the first 1lb in weight then after every pound add another 15 minutes so a 1lb bird would take 30minutes, a 2lb bird 45minutes, 3lb 60minutes, 4lb 1hr15 and so on.
3. Wash the bird, place it on the roasting tin and place in the oven for the desired time!
4. Now for the vegetables, i like roast potatoes (quartered) with this meal so i chuck them in the other tin, drizzle with oil, sprinkle with sea salt and put in the oven when the chicken has 45 minutes left, you can also do this with carrots and parsnips.
5. I love carrot with this meal and peas, so i cook them in pans of unsalted water until they are tender, sliced carrots take 10-15 minutes, peas only take 5-10 minutes.
6. For the gravy, this is a thin one, I pour some of the carrot juice and some of the pea juice into the roasting tin, stir it in well and ladle it over the meal, if you want to make it slightly thicker add a tablespoon of flour and fry until the flour has begun to brown then add the carrot/pea juice or stock.

Serves 4

Cottage Pie

Ingredients
450g Potatoes (judging this yourself is good practice, pick out of the bag what you think to be 4 servings)
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Beef
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheese (cheddar is perfect for this)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top? it's up to you! (why not split half and half?) Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready! (enjoy those flavours, it's a bit of a long dish to do but well worth it, maybe do this on a Sunday!)
   

Serves 4

Lamb Biryani

Ingredients
250g Lamb (cubed straight from the supermarket)
Oil
Butter
1 Onion (finely chopped)
250g Long Grain Rice
600ml Veg or Chicken Stock
350g Cauliflower
100g Frozen Peas
1 Teaspoon Each Turmeric and Cumin
1/2 teaspoon Each Coriander and Chilli
Salt and Pepper to Taste.
Toasted Almond flakes (optional) to serve

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Mixing Bowl
1 Spatula
1 Plastic Spoon

The Good Bit

1. Mix together a splash of oil in your bowl with the turmeric, cumin, coriander and chilli, then whack in your lamb and give it a good stir.
2. Heat a splash of oil in the frying pan along with a good knob of butter (slightly more than you would butter a slice of toast with) and cook the onion until it begins to soften (4-5mins), then chuck in the lamb and its juices and cook for 3 minutes.
3. Pour in the stock and add the rice then bring to the boil and cook for 10 minutes before adding the cauliflower, then stir in the frozen peas and cook until all the stock has gone (about 4 minutes) Season and serve! (you could top with a sprinkle of toasted almond flakes if you wanted to be fancy)

Serves 4

Jasmin Rice With Prawns And Basil

Ingredients
250g Jasmin/Thai Rice
1 Egg
1 Onion (finely chopped)
350g Prawns
50g Frozen Peas
2 Spring/Salad Onions (chopped into 1/2cm strips)
Oyster/Fish Sauce
A Handful of Basil Leaves (leave 8 whole leaves)
A Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Large Pan 2/3rds full with boiling salted water
1 Spatula
1 Whisk/Fork
1 Small Bowl

The Good Bit

1. Begin by heating a splash of oil in the wok and starting to cook your rice, whilst waiting for the oil to heat up, crack the egg into the small bowl and whisk with until light and fluffy. Pour this into the wok and swirl around until it sets like a thin pancake and cook until golden, then take out.
2. Roll this up and cut into thin strips. Add a touch more oil to the wok and add the onion and cook until soft (3-4mins) add the prawns and peas and cook again until everything is heated through (5mins or so)
3. The rice should now be ready so drain it then chuck it in the wok, add a little oyster sauce to your required taste, throw in a handful of chopped basil leaves and the spring onions, stir and cook for a couple of minutes (no longer than 2mins)
4. Serve between 4 bowls and add some of the cut egg pancake and 2 whole basil leaves to each bowl to finish it off.

Serves 4

Chicken Fricassee

Ingredients
4 Chicken Breasts
1 Large Onion
2 Carrots
2 Sticks Celery
100g Frozen Peas
4 Egg Yolks
Handful Chopped Parsley
Splash of Olive Oil
1 Tablespoon Flour
250g Long Grain Rice
600ml Water
2 Chicken Stock Cubes
1 Lemon

Equipment
1 SHARP Knife
1 Zester/Juicer
1 Chopping Board
1 Large Frying pan
1 Large pan

The Good Bit

1. Heat a splash of oil in your frying pan and fry the chicken breasts until they are golden on both sides (You can cut your chicken into chunks before you start if you like) take out of the pan and leave to cool.
2. Bring to the boil 2/3rds of a pan of salted water for your rice, whilst waiting for this to happen chop the onion, celery and carrot into small (pea size) cubes, heat all this in the frying pan until the onion begins to go golden, add the rice to the water
   
3. Once golden add the 2 spoonfuls of flour and fry quickly for a minute keeping stirring, now add the 600ml of water and the 2 crumbled stock cubes and the zest from the lemon, keep stirring until it simmers, leave for 4-5mins.
4. Add the frozen peas and plenty of seasoning and cook for another 2 minutes, whilst this is cooking beat the egg yolks then stir in the lemon juice.
5. Turn your heat right down on the frying pan now and add the egg mixture and stir for a few more minutes until lovely and thick, then add the chopped parsley and stir again.
6. Serve the lemon fricassee onto a bed of rice then top with your chicken breast (alternatively if you cut your breast into chunks, add this at the end to the lemon mixture and warm through for a few minutes then serve all together, I think the chicken comes out better this way)

Serves 4

Paella

Ingredients
250g Long Grain Rice
1 Onion
1 Red Pepper
200g Frozen Prawns
2 Vegetable Stock Cubes
150g Frozen Peas ( I used frozen mixed veg, carrot, peas, sweetcorn, haricot vert)
A Dash of Olive Oil
900ml Water
1/2 Teaspoon Chilli or Paprika, 1/2 Teaspoon Turmeric

Equipment
1 Large Frying Pan/Wok
1 Wooden/Plastic Spatula
1 Plastic Serving spoon
Measuring Jug

The Good Bit

1. Start by heating your oil in the pan/wok whilst you chop the onion and pepper into fairly small chunks.
2. Fry the onion off in the oil until it begins to go soft and clear, then add the pepper and rice and stir fry quickly for about 1 minute until the rice looks well coated in the oil.
3. Add the water, both stock cubes, the chilli or paprika powder and the the turmeric.
4. Stir in really well and add the frozen peas (mixed veg) and the prawns and leave to cook until the rice is soft (taste it to see) and almost all of the liquid is gone.
5. Serve and enjoy, this can also be eaten cold so prepare and cook whenever you want.

Serves 4