Omlette in Tomato Sauce

Ingredients

1 Onion (finely chopped)

2 Cloves Garlic (finely chopped)

4 Eggs (beaten with a pinch of salt added)

150ml Milk

1 Tablespoon Fresh Rosemary (chopped)

150ml Vegetable Stock

1x400g Can Chopped Tomatoes

75g Gruyere (diced)

Grated Parmesan to Serve

Crusty Bread to Serve

A Knob of Butter

Equipment

1 SHARP Knife

1 Chopping Board

1 Frying Pan

1 Plate

The Good Bit

1. Fry your onion and garlic in the butter for 4-5 minutes until soft and beginning to colour then add your eggs, gruyere and milk and make an omlette (leave it to cook until it is almost firm all over the top surface) lift out and roll up on your plate and cut into inch wide strips.
2. Add the tomatoes, stock and rosemary to the frying pan and bring to the boil, allow to simmer for 10 minutes then add the omlette slices, warm through for 3-4 minutes then serve with a sprinkle of grated parmesan on top and crausty bread.

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 with Celery and Onion

Ingredients
1kg Lamb (cut into chunks)
375g Baby Onions
2 Sticks Celery
450ml Chicken Stock
2 Bay Leaves
2-3 Sprigs Rosemary (chopped into pieces)
Olive Oil
Salt and Pepper

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

The Good Bit

1. Heat a splash of oil in the pan/casserole dish and fry the onion and celery over a low heat for 5 minutes until soft, now add the meat, rosemary and half the rosemary, season with salt and pepper and fry until the meat is browned all over.
2. Add the stock, and if needed a little water just to make sure all the meat is covered, cover and simmer for 1 hour, when ready, remove the herbs and then garnish with the remaining rosemary.
   

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

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

Goats Cheese in Marinade

Ingredients
1 Teaspoon Fennel Seeds
1 Teaspoon Peppercorns
250g Goats Cheese
2 Cloves Garlic
2 Small Green Chillies (de seeded and chopped as fine as you can)
2 Sprigs Rosemary (give them a good crush with a rolling pin or pestle and mortar)
2 Bay leaves (also crushed)
Olive Oil
French Bread to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Rolling Pin
1 Frying Pan
1 Air Tight Storage Box

The Good Bit

1. Dry fry the fennel seeds and peppercorns until you hear them begin to pop, then remove from the heat and allow to cool.
2. Roll your cheese into balls then place in the air tight box, add in the remaining ingredients, topping up with the olive oil until you cover the cheese. Leave for 3 days but no more than a week and serve with warm french bread.
   

Serves 8

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

Cheesy Chicken

Ingredients
150g Mozzarella (drained and cut into 8 even chunks)
8 Boneless Chicken Thighs
1 1/2 Teaspoons Dried Rosemary
1/4 Teaspoon Chilli Flakes
1 Tablespoon Flour
700g Potatoes (cubed)
25g Butter
1 Leek (cut into 1/2 cm discs)
2 Tablespoons Milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Large Pan (with boiling salted water in)
1 Small Frying Pan
1 Masher
Wooden Cocktail Sticks

The Good Bit

1. Mix the rosemary, chilli and a pinch of salt and pepper in the bowl and toss in the cheese.
2. Sprinkle each of the chicken pieces with some flour then place a chunk of cheese on each piece, fold the chicken over the cheese and secure with a cocktail stick, getting the ends folded in to if possible. Brush with oil and grill for 20 minutes under a high grill, turning occasionally until cooked through.
3. Cook the potatoes in the pan of boiling salted water for about 15 minutes, fry the leek in the butter for about 5 minutes, whilst that is doing mash the potatoes with the milk, then tip in the leek and butter and mix well, season with salt and pepper.
4. Serve a dollop of mash topped with 2 pieces of chicken
   

Serves 4

Roasted Onions in Balsamic Vinegar

Ingredients
4 Large Red Onions
1 Clove Garlic (crushed)
1 Tablespoon Fresh Thyme (chopped)
1 Tablespoon Fresh Rosemary (chopped)
1 Teaspoon Coriander Seeds (crushed)
3 Tablespoons Balsamic Vinegar
3 Tablespoons Red wine
1 Tablespoon Clear Honey
2 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
Pestle and Mortar (unless you can use the back of your knife or a rolling pin)
2 Mixing Bowls
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 220c 425f gas 7Cut the onions into eighths from stalk to root end without cutting all the way through and press open then place in your roasting tin.
2. Mix together the olive oil, garlic and coriander seeds then drizzle this over the onions, place them in the oven for 30 minutes.
3. Whilst that is doing mix the other bowl the vinegar, wine and honey, when the onions have had the 30 minutes, pour a small amount over each onion and then get them back in the oven for another 25-30 minutes, serve hot and pour on them juices from out of the pan, lovely!

Serves 4

Roasted Autumn Vegetables (with Garlic Sauce if wanted)

Ingredients
1 Large Garlic Head
Try to cut all the vegetable to about the same size pieces so they cook evenly
2 Large Onions (peeled and cut into chip shaped wedges)
6 Large Carrots (cut into similar sized chunks)
6 large Parsnips (cut into similar sized chunks)
12 Small Potatoes (cut into similar sized chunks)
2 Fennel Heads (roughly chopped)
4 Sprigs Rosemary (or 2 teaspoons dried)
4 Sprigs Thyme (or 2 teaspoons dried)
6 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Pan (half full with boiling water)
1 Large Roasting Tin
Tin Foil
A Blender, and Small Bowl (if making the garlic sauce)

The good Bit

1. First set the oven to 220c 425f or gas 7, then drop the garlic in the boiling water for 5 minutes, prepare the rest of your vegetables whilst you wait.
2. Take the garlic out and refresh in cold water (run it under a tap or stick it in a bowl of cold water) pat it dry with a bit of kitchen paper.
3. Whack all your vegetables in the pan and drop the garlic in the centre, season with salt and pepper then coat with the oil, cover with tin foil then place in the oven for 50 minutes and relax.
4. Take the foil off and cook for another 30 minutes
5. If you are making the sauce, soak a slice of bread in some milk. Once the vegetables are done, peel the garlic and mash with a fork, put the bread and garlic in a blender with 75ml of olive oil and blend, hey presto, done!

Serves 4-6

Ratatouille

Ingredients
1 Medium Aubergine (optional)
1 Large Onion
1 Red Pepper
1 Green Pepper
1 Medium Courgette (chopped into 1cm cubes)
1 400g Can of Chopped Tomatoes
1/2 Teaspoon Each Dried Basil, Rosemary and Thyme (small handful of fresh is better)
1 Teaspoon dried Parsley (a good handful of fresh is better)
Olive Oil
Salt and Pepper

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

The Good Bit

1. If you are using an aubergine, cut in half, slice diagonally 1/2 cm strips, brush with olive oil and season, then grill until lightly browned on both sides.
2. Chop the onion and both peppers into decent size chunks and fry in a little olive oil until the onion begins to soften and turn brown then add the courgette and cook for 5 minutes or until all the veg feels soft.
3. Add in the can of tomatoes, and bring to the boil, if you are using dried herbs, add them at the same time as the tomato and allow to simmer for 5minutes, otherwise if you are using fresh herbs, simmer for 5 minutes then just before you are about to serve add the herbs and stir well, DO NOT COOK THE FRESH HERBS. Season and serve.

Serves 4