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

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

Easter Biscuits

Ingredients
110g Caster Sugar (plus extra for dusting)
110g Butter
1 Egg (separated)
225g Plain Flour
A Good Pinch Mixed Spice
55g Currants
30g Candied Peel
3 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Metal Spoon
1 Sieve
Baking Parchment
1 Wire Rack

The Good Bit

1. Preheat your oven to 160c 325f gas 3 and grease the baking parchment then cream the butter and sugar in your mixing bowl until light and fluffy with the spoon and beat in the egg yolk
2. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel then add just enough milk to make a stiff dough.Roll out the dough onto a lightly floured surface and cut out the biscuits with a pastry cutter. Place them on the prepared baking parchment and bake for about 10 minutes.
3. Remove from the oven and brush with the egg white, sprinkle with a little caster sugar and return to the oven for 5-10 minutes until they are a pale golden brown. Remove from the tray and cool on a wire rack.

Makes about 20

Lenten Biscuits

Ingredients
110g Butter
110g Caster Sugar (plus extra for sprinkling)
1 Egg (separated)
225g Plain Flour
30g Chopped Mixed Peel
55g Currants
Milk

Equipment
1 Mixing Bowl
1 Baking Tray (greased)
1 Rolling Pin
1 Pastry Cutter (5cm diameter)

The Good Bit

1. In your mixing bowl, cream the butter and sugar until pale and fluffy then beat in the egg yolk with a fork then fold in the flour, currants and peel, mixing well.
2. Pour in a little milk at a time, mixing well until the mixture forms a fairly firm dough, next roll out the dough to about 3mm/1/8in thick and cut into 5cm/2in rounds then place the rounds on a greased baking sheet and bake in the oven for 15-20 minutes at 180C/350F/Gas 4.
3. After 10 minutes, remove the biscuits from the oven and brush each one quickly with egg white and sprinkle with caster sugar. Return to the oven for 5-10 minutes more to finish baking then take out and put the biscuits on a wire rack to cool.

Makes 24 biscuits

Gnocchi and Pesto

Ingredients
1 Portion Pesto (made in september 2008 or in sauces)
500g Potatoes
175g Plain Flour
1 Egg (beaten)
Pinch of Grated Nutmeg
Salt and Pepper
Butter
Parmesan (grated)

Equipment
1 Pan (2/3rds full with boiling salted water)
1 Colander
1 Potato Masher
1 Slotted Spoon
1 Serving Bowl (lightly buttered)

The Good Bit

1. Make your pesto first then get the potatoes on the boil for 10-15 minutes until they are soft enough to mash.
2. Drain the potatoes and the leave the pan on the heat a little longer to get rid of as much moisture as you can, mash them as well as you can so there are no lumps then beat in the flour and egg and season with nutmeg and salt and pepper.
3. Mix until you have a good dough, then with floured hands turn the dough out onto a floured surface and start to make little sausages about the the size of your thumb upto the first joint.
4. Add a couple of gnocchi to the water at a time and cook for 2-3 minutes until they float then remove them with a slotted spoon and and drain. Place all your gnocchi in a buttered serving bowl and dot a little butter on to them, sprinkle over the parmesan and then top with the pesto.

Serves 4

Mushroom Sauce

Ingredients
175ml Milk
30g Butter
60g Button Mushrooms (cleaned and sliced)
1 Tablespoon Plain Flour (level)
Salt and Pepper

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

The Good Bit

1. Melt the butter in a saucepan gently then cook the mushrooms for 2-3 minutes, next add the flour and cook for a further minute, stirring all the time.
2. Now gradually add the milk and bring to the boil (if you've been cooking meat or vegetables, any juice/stock you have left in any pans is a lovely addition) Keep on stirring until the sauce thickens, season and serve.
   

Cauliflower Cheese and Tomato

Ingredients
1 Medium Sized Cauliflower
30g Butter
30g Plain Flour
285ml Milk
115g Grated Red Leicester (or similar cheese, cheddar is fine)
175g Tomatoes (skinned, seeded and diced)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (1/2 filled with boiling salted water)
1 Sauce Pan

The Good Bit

1. Trim the stems from the cauliflower and place the stalks and floret in the boiling water for about 15 minutes, in the meantime melt your butter in the sauce pan and add the flour, keep stirring and cook for 1 minute.
2. Keep stirring whilst you gradually add the milk, gently bringing it to the boil, cook for 2-3 minutes then add 3/4 of the cheese and season. Drop in all but 1 tablespoon of the diced tomatoes and keep stirring until the cheese melts. Remove the pan from the heat and keep warm.
3. When the cauliflower is done, drain it and then place in your serving dish, pour over the cheese sauce and the sprinkle over the remaining tomatoes and cheese, serve immediately, of grill to brown off the top, it's up to you.

serves 2

Butter Sauce

Ingredients
25g Plain Flour
175g Butter (chopped into cubes)
300ml Water
1/4 Teaspoon Nutmeg
1/4 Teaspoon Fresh Ground Black Pepper
Salt

Equipment
1 Pan
1 Mixing Bowl
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Add all your ingredients to the bowl then sit it in a pan of hot (not boiling or simmering water) Stir continuously with the spoon until you have a smooth paste. Now add in the butter and whisk with the balloon whisk.
2. Once all the ingredients are well mixed season with salt and serve, if you need to keep the bowl over the hot water whilst you finish preparing and serving the rest of your meal you can for about 30 minutes, make sure it's no longer and that the water isn't boiling or you'll make the sauce really oily. Serve with fish, asparagus and broccoli.
   

Serves 4

Onion Sauce

Ingredients
450g Onions (sliced)
50g Butter
600ml Stock (vegetable, beef, chicken, lamb stock or milk)
25g Plain Flour
Pinch of Each, Mace, Nutmeg, Salt.
Freshly Ground Black Pepper

Equipment
1 Large Pan
1 Medium Pan
1 SHARP Knife
1 Chopping Board
1 Sieve

The Good Bit

1. Heat half the butter in your large pan and add the onions, cook slowly so as not to brown them, stirring occasionally, in the other pan heat your stock or milk. Once the onions are soft add the stock or milk and drop in the mace, nutmeg and season with salt and pepper.
2. Simmer for 10-15 minutes then strain, reserving the liquid and onions, now heat the remaining butter in one of your pans and add the flour, cook for about 2-3 minutes then remove from the heat and add in the reserved liquid.
3. Keep stirring all the time to avoid lumps, next chop up the reserved onions as fine as you can and add to the pan, stir again, reheat for a little while then serve. Works well with all meats but especially lamb.
   

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

Rock Cakes

Ingredients
225g Plain Flour
1 Teaspoon Baking Powder
90g Butter (cut into chunks)
90g Granulated Sugar (plus extra for sprinkling)
60g Sultanas
30g Chopped Mixed Peel
1 Egg (beaten)
2 Tablespoons Milk

Equipment
1 Mixing Bowl
1 Sieve
1 Baking Tray (greased)
1 Knife (blunt dinner knife will do)
1 Dessert Spoon
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Sieve the flour and baking powder into your bowl and add in the butter, rub between your fingers until all the butter is well mixed in and resembles fine breadcrumbs then stir in the mixed peel and sultanas.
2. Make a well in the centre and drop in the egg and milk and with the knife (unless you want to end up incredibly messy) combine all the ingredients until you have a stiff dough. Now using the spoon, spoon out individual dollops of the mixture on to your baking tray leaving room for them to spread a little.
3. Bake for 10-15 minutes until they look golden and have risen well, transfer them to your wire rack and sprinkle a little sugar on top of each and allow to cool. I love these whilst they are still warm and moist so get them eaten quickly!

Makes about 12

Gingerbread Men

Ingredients
175g Plain Flour
175g Soft Brown Sugar
125g Butter (chopped into chunks)
1 Teaspoon Bicarbonate of Soda
2 1/2 Teaspoons of Ground Ginger
1 Egg (beaten)
4 Tablespoons Golden Syrup

Equipment
1 Mixing Bowl
1 Small Glass (to beat the egg in)
1 Fork
1 Baking Tray (greased)
1 Wire Rack
1 Sieve

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Sift the flour, bicarb and ginger into a bowl, mix together well and then add butter, rub between your fingers until the mixture resembles fine breadcrumbs then add the sugar and mix again.
2. Now add the syrup to the egg and tip into a well in the breadcrumbs, this is where it gets messy but fun! Using your hands, mix this lot together until you have a well blended dough, now roll out to a thickness of about 3 mm on a well floured surface. Cut out your shapes and place on the baking tray.
3. Place in the oven for 10-15 minutes until they come out golden. Allow to cool for five minutes before moving to the wire rack to fully cool. Enjoy! (if you want to go the whole hog you could always decorate with either currants or smarties!!)
   

Madeira Cake

Ingredients
175g Self Raising Flour
75g Plain Flour
175g Caster Sugar
175g Butter
3 Eggs
1 Lemon (zested and juiced)

Equipment
1 Mixing Bowl
1 Sieve
1 Zester
1x7 Inch Cake Tin (lined with parchment paper and greased)
1 Balloon Whisk (it's easier if you have an electric whisk)
1 Fork/Spatula

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. Mix the butter and sugar together well until light and fluffy, a fork is a good way to start this off then move on to the electric or balloon whisk.
2. 1 at a time beat the eggs into the butter cream mixture, between each egg sift in 1 tablespoon of flour, once all the eggs are in and well mixed fold in the remaining flour with a fork or a spatula then finally fold in the zest and juice from your lemon. Whack this lot in to your cake tin then put in the oven for an hour and a quarter.
3. When the cake is well risen and brown remove from the oven and allow to cool for 5 minutes before you tip out onto a wire rack, don't remove the paper. If you are going to store the cake, wrap in tin foil then place in an air tight tin until needed.
   

Choc Tipped Biscuits

Ingredients
115g Butter
3 Tablespoons Icing Sugar (sifted)
150g Plain Flour
Vanilla Essence
75g Chocolate (broken into small pieces)

Equipment
1 Sieve
1 Mixing Bowl
1 Wooden Spoon
1 Baking Tray
1 Piping Bag with Large Star Nozzle (optional)
1 Wire Rack
1 Baking Tray
1 Pan (1/2 filled with water with a glass bowl inside to melt the chocolate)

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Mix the butter and sugar together in the bowl until soft and then mix in the flour and a few drops of vanilla essence. Pipe onto the baking tray, you should get about 10x5 inch biscuits. Cook for 15-20 minutes until golden
2. Allow the biscuits to cool slightly before moving them onto the wire rack, Melt the chocolate in a bowl that is being warmed gently in a pan of hot water, stir the chocolate until it is a thick creamy consistency then remove from the heat. Dip both ends of your biscuits into the chocolate then set back on the wire rack to set.
   

Ginger Bread Cake

Ingredients
250g Plain Flour
125g Butter (melted)
3 Teaspoons Ground Ginger
1 Teaspoon Ground Mixed spice
1 Teaspoon Bicarbonate of Soda
75g Treacle
125g Golden Syrup
50g Soft Brown Sugar
150ml Milk
2 Eggs (beaten)
25g Almond Flakes

Equipment
1 Sieve
1 Mixing Bowl
1 Large Pan
1 Fork
1 Wooden Spoon
1x7 Inch Baking Tin (lined and greased)
1 Wire Rack
1 Airtight Storage Tin

The Good Bit

1. Sift the flour into the mixing bowl and add the spices and bicarbonate, heat the butter in a pan along with the sugar, treacle and syrup, just gentle until the sugar dissolves and the mixture becomes a little more runny, allow to cool then add to the flour along with the eggs and milk and stir thoroughly.
2. Pour your mixture into your tin then sprinkle over the almonds flakes and then stick it in a pre heated oven at 160c 325f gas 3 for about 1 and 3/4 hours. Test with a metal skewer in the centre (it should come out clean) if not give it 15 minutes more.
3. remove from the oven and allow to cool for 15 minutes before tipping out onto a wire rack, once cooled store in an airtight tin for a few days to improve the flavour.
   

Shortbread Biscuits

Ingredients
300g Plain Flour
250g Butter
125g Caster Sugar (extra for sprinkling)
50g Cornflour

Equipment
1 Mixing Bowl
1 Sieve
1 Fork
Electric Whisk (optional)
1 Oven Proof Baking Tin (12x8 inches approx)
1 Wire Rack
1 Storage Tin (air tight)

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. beat together using a metal fork the butter and sugar until light and fluffy (you may find an electric whisk does the job even quicker) then sift in both flours and combine well. Press this mixture into your baking tin then jab all over with a fork.
2. Bake for 30 minutes then turn down the heat to 120c 150f gas 1/2 and continue to bake for 1 hour 15 minutes. Remove from the oven and sprinkle immediately with caster sugar, then cut into biscuit size pieces or shapes and allow to cool in the tin before moving to a wire rack. Store in an sir tight box (if they get that far!!)
   

Cats Tongue Biscuits (nicer than they sound!!)

Ingredients
50g Butter
50g Caster Sugar
50g Plain Flour
2 Egg Whites
A Few Drops Vanilla Extract

Equipment
2 Mixing Bowls
1 Metal Spoon
1 Wooden Spoon
1 Baking Tin
1 Piping Bag (optional)
Parchment Paper (greased)
1 Electric Whisk (a balloon whisk will do)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 200c 400f gas 6. Mix the butter and sugar together until it is soft and fluffy, in another bowl, whisk the egg whites until they hold soft peaks, then gradually a little at a time, beat this into the butter mixture with the wooden spoon.
2. Finally fold in the flour with the metal spoon and add a few drops of vanilla at this stage. Here you can either pipe the mixture into 3 inch lengths (cats tongues) or spread it onto your greased parchment paper and cut later (it is better to pipe if you can)
3. Bake for 10 minutes, the biscuits should come out golden, allow to cool on the wire rack and serve. (they make a great addition to mousses, sorbets and ice cream)
   

Serves 4

Lemon Slices

Ingredients
250g Butter
250g Plain Flour (sieved)
175g Caster Sugar
75g Icing Sugar
4 Eggs
1 Teaspoon Vanilla Extract
6 Tablespoons Lemon Juice
1 Lemon (zested)

Equipment
2 Mixing Bowls
1 12x9inch Baking Tin (greased)
1 Metal Spoon
1 Fork
1 Sieve
1 Zester

The Good Bit

1. Cream the butter, 2/3rds of the icing sugar in the vanilla extract together with a fork in one of your bowls until it is light and fluffy, then fold the flour into the mixture a little at a time, spread this mixture in your baking tin and bake for 20 minutes in a pre heated oven at 190c 375f or gas 5.
2. In the other bowl, stir with the metal spoon the eggs, sugar, lemon juice and zest, DO NOT BEAT TOGETHER, pour this mixture over your baked pastry and stick it back in the oven for 20 minutes.
3. Remove from the oven and sift the remaining icing sugar over the top. Cut into slices and serve.
   

Makes 36ish (or just 1 big one if you are me!!)

Cinnamon Shortbread

Ingredients
150g Plain Flour
1 Teaspoon Cinnamon (plus extra for sprinkling)
25g Ground Rice
50g Caster Sugar (plus extra for sprinkling)
125g Butter

Equipment
1 Sieve
1 Mixing Bowl
1 Wire Rack
1 Baking Tray
1 Pastry Cutter

The Good Bit

1. Sift the flour into a bowl and add the sugar, cinnamon and ground rice, mix well then rub in the butter until you have a smooth dough, wrap in cling film and chill for 15 minutes.
2. Roll out onto a floured surface and using a pastry cutter cut 8 pieces and chill for another 30 minutes whilst you pre heat your oven too 160c 325f or gas 3, bake for 35 minutes until golden, leave to cool for 5 minutes then transfer to a wire rack and sprinkle with more cinnamon and sugar

Serves 4