Potato Salad

Ingredients
750g Potatoes
4 Spring Onions (finely chopped)
6 Tablespoons Mayonnaise
3 tablespoons Single Cream
1 Teaspoon Dijon Mustard
2 Tablespoons Fresh Chives (chopped to garnish)
Salt and Pepper

Equipment
1 Serving Bowl
1 Small Mixing Bowl
1 Large Pan
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Cook the potatoes in their skins for about 15 minutes until they are tender, drain them, run them under cold water and leave to cool fully.
2. Slice your potatoes and then place them in a bowl with your spring onions, season and stir well. In your other bowl, mix the mayonnaise with the mustard and cream, spoon over the potatoes and then mix gently, finally sprinkle with the chives.

Serves 6

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

Asparagus Soup

Ingredients
750g Asparagus (cut into inch long bits)
125g Brie Cheese (diced)
25g Butter
1 Small Onion (thinly chopped)
1.2 Litres Chicken (or Vegetable Stock)
Salt and Pepper
150ml Single Cream
A Few Cooked Asparagus Spears to Garnish
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Blender

The Good Bit

1. Melt the butter in the frying pan then cook the onion for 5 minutes until lightly browned (over a gentle heat as butter burns if you cook over the same temperatures as you would with oil) then add in the asparagus.
2. Add in the stock and season to taste, cover the best yu can and leave to simmer for 25 minutes, the asparagus should just be going soft.
3. Allow to cool a little the blend until you have a nice smooth soup, then add in the brie and blend again. Rinse out the frying pan then pour the soup back in, reheat and adjust the seasoning if needed (if it looks a little pale you can add green food colouring if desired)
4. Serve with French bread and a drizzle of cream.
   

Serves 6

Cheese Soufflé

Ingredients
5 Eggs (separated so you have 4 yolks and 5 whites, use the other egg yolk in another recipe)
250ml Milk
50g Plain Flour
50g Butter (plus a little extra for greasing)
2 Tablespoons Single Cream
150g Gruyère
1/4 Teaspoon Nutmeg
Salt and Pepper

Equipment
A 1.2 Litre Soufflé Dish (greased)
A Wooden Spoon
A Balloon Whisk
A Sauce Pan
1 Mixing Bowl
1 Spatula

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Melt the butter in the saucepan then stir in the flour and cook, stirring continuously over a low heat for 2 minutes, slowly add the milk a little at a time, stirring well each time you add until you have a smooth thick sauce, now you are going to have to keep stirring this for the next 15 minutes.
2. Take the pan off the heat and stir in the cream and then add the egg yolks a little at a time before you add the gruyère and nutmeg, then season to taste, the cheese needs to melt and the mixture should be really smooth before you move on.
3. Whisk the egg whites in your mixing bowl with the balloon whisk until they form stiff peaks, then fold them gently into the cheese mixture with the spatula. Now pour the mixture into your soufflé dish and cook for 15 minutes, then without opening the oven, turn up the heat to 200c 400f gas 6 and cook for another 15 minutes, your soufflé should be well risen and golden before you take it out, then serve straight away.
   

Serves 4

Potatoe Skins

Ingredients
4 Large Potatoes
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
100g Cream Cheese
4 Tablespoons Single Cream
2 Tablespoons Fresh Chives (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Oven Proof Dish
1 Potato masher
1 Mixing Bowl

The Good Bit

1. Pre heat your oven too 200c 400f gas 6, cut your potatoes in half (with out peeling) and scoop out most of the insides, cook this in a pan of boiling water for about 12 minutes.
2. With the skins you want to drizzle oil over them then sprinkle on the salt and pepper and place in the oven for 20-25 minutes.
3. Mean while, mash your potatoes in the bowl and add in the cream cheese, cream and chives, season with salt and pepper, then scoop into the potato shells when they come out of the oven and serve.
   

Serves 4

Pheasant with Cabbage and Mustard Sauce

Ingredients
5 Tablespoons Butter (if you can get hold of clarified use that)
4 Pheasant Breasts (boneless and skinless)
425g Savoy Cabbage (shredded)
300ml Game Stock (if you can buy this or use chicken stock)
300ml Red Wine
300ml Single Cream
2 Tablespoons of Port (for that Christmas feel, or you can leave this out)
3 Tablespoons Wholegrain Mustard
50g Butter
Salt and Pepper
4 Sprigs of Any Herb to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
2 Large Pans

The Good Bit

1. THIS STAGE SHOULD BE DONE 3-4 MINUTES MAXIMUM BEFORE YOU ARE ABOUT TO SERVE UP, YOU MAY WANT TO PREPARE THE CABBAGE AND SAUCE IN ADVANCE. Start by melting the 5 tablespoons of butter in your frying pan, then fry the breasts over a gentle heat for 4 minutes, remove, season and set aside, the flesh should feel firm but springy to the touch and the meat should look just cooked when cut.
   
2. The sauce is easy, combine the chicken (or game if you can get it) stock with the red wine, heat in a pan and reduce by half, stir in the mustard and cream and reduce until the sauce has thickened enough to coat the back of your spoon when you hold it up, if it runs off cook a little longer, finally season it with salt and pepper.
3. The cabbage should be cooked and drained then toss in the 50g of butter and swill around to give a good even coating, now pile in the centre of each plate , carve the pheasant into 3-4 slices then position nicely on top, spoon over a little of the sauce, decorate with your sprig and serve
   

Serves 4

Chilled Cucumber Soup

Ingredients
1 Cucumber (chopped into slices, reserve 8 thin slices)
2 Shallots (chopped)
2 Cloves Garlic (chopped)
250g Cooked Peeled Prawns (reserve 8 for garnishing)
300ml Single Cream
300ml Milk
25g Butter
1 Bay Leaf
Fresh Mint (reserve 4 sprigs to garnish and use 1 tablespoon of chopped)
1 Tablespoon Chopped Fresh Chives
Salt and Pepper

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

The Good Bit

1. Start by melting the butter in the pan then cooking the shallots and cucumber for 5 minutes over a low heat until it begins to soften (use a lid on the pan to help with this) do not colour! Next add in the milk and bay then season to taste and simmer for 10 minutes.
2. Take out the bay leaf on pour the soup into the blender, blend well for a few seconds. Now pour into the serving bowl and stir in the herbs, prawns and cream and chill for 2 hours.
   
3. Serve garnished with a sprig of mint and the reserved prawns and cucumber slices.
   

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

Chicken in Cider

Ingredients
4 Chicken Breasts
2 Tablespoons Flour
2 Small Onions
400ml Cider
3 Large Peppers (cored and de seeded then chopped to small chunks)
2 Tablespoons Single Cream
Salt and Pepper
A Splash of Oil
Parsley (chopped for garnishing)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Plastic Food Bag

The Good Bit

1. Put the flour in the food bag, season with salt and pepper then fry off the chicken breasts in the frying pan until golden all over. remove and set aside.
2. Add the onions to the frying pan and a little more oil if needed, fry over a gentle heat until they are clear and soft then remove and put with the chicken.
3. take the left over seasoned flour and stir fry for 1 minute before adding the cider, season and bring to the boil.
4. Return the chicken and onion to the pan and add the chopped peppers, reduce the heat to a gentle simmer and cook for 15-20 minutes (make sure the chicken is cooked through and the peppers are soft)
5. Remove from the heat and stir in the cream, serve immediately and garnish with the parsley.
   

Serves 4

Potato And Leek Bake

Ingredients
850g Potatoes (peeled)
330g Leeks (trimmed and sliced)
1 Clove Garlic (crushed or finely chopped)
100ml Single Cream
35g Cheddar Cheese (grated)
20g Fresh Breadcrumbs
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Oven Proof Dish (greased)
Tin Foil

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now chuck the potatoes in the boiling water and parboil for 3 minutes, take out and slice (careful here, this is where you need asbestos fingers)
2. Place the leeks in the bottom of the oven proof dish and sprinkle over the garlic, layer on the potatoes then pour on the cream, now cook in the oven for 45 minutes.
3. When the time is up and you have checked the potatoes are soft, sprinkle on the breadcrumbs and top with the grated cheese, at this stage you can place back in the oven to brown off or for speed put under a pre heated grill until the top is brown. serve immediately.

Serves 4

Cream of Chicken Soup

Ingredients
400g Chicken
1 Onion
1 Garlic Clove (take out if not wanted)
2 Carrots (thinly sliced)
1 Celery Stick (thinly sliced)
1 Leek (thinly sliced)
500ml Chicken Stock
500ml Water
125ml Single Cream
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender/Food Processor
1 Slotted Spoon

The Good Bit

1. Place the chicken, onion, garlic and other vegetables in the pan with the water and season, skim off anything that looks undesirable floating on top, then bring to a slow simmer, cover and heat for 30 minutes.
2. Add the stock and bring back to the boil, re-cover and simmer for another 30mins, adjust the seasoning if needed. Using the slotted spoon, take out the chicken and blend until smooth.
3. Return the chicken back to the pan, add in the cream and and heat through, but now the cream is in do not let it boil (if it is a little thick at this stage add a little more water), give a good stir and serve.

Serves 4

Vanilla Ice Cream

Ingredients
4 Eggs
75g Caster Sugar
450ml Single Cream
300ml Double Cream
3 Drops Vanilla essence (or 1 vanilla pod)

Equipment
1 Pan
2 Large Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Spatula
1 Sieve
1 Air Tight Freezer Container (old ice cream box)

The Good Bit

1. Crack 2 eggs into one of your bowls and then separate the other 2 and add the yolks only to this bowl (the whites can be used for a day or two after, maybe in a sorbet?) chuck in the sugar too and mix well.
2. Heat the single cream in the pan until it begins to boil, then pour this onto the egg mixture, stirring hard all the time, strain then stir in the vanilla extract (if using a pod, slice in half lengthways and scrape the seeds into the single cream before heating and chuck the pod in too). Leave to cool
3. Whip your double cream in the other bowl with the balloon whisk until it forms soft peaks, you don't want it too stiff. Fold this into the other mixture now with a spatula and pour into the the freezer container.
   
4. Freeze for an hour then take out and stir well then bung it back in the freezer until you want it. Take out 20 minutes before needed to to make it easy to scoop.

Serves 8

Avocado Ice Cream

Ingredients
2 Ripe Avocados (peeled and stoned)
150ml Single Cream
300ml Double Cream
75g Caster Sugar
1 Lemon (juiced)
50g Toasted Chopped Almonds (optional, if you cant get them toasted just fry in a dry frying pan)

Equipment
A Blender/Food Processor
1 Mixing Bowl
1 Balloon Whisk
1 Spatula
1 Old Ice Cream Tub

The Good Bit

1. Blend together the single cream and avocado until smooth. Whisk the double cream until it forms soft peaks.
2. Fold the sugar, 2 tablespoons of lemon juice and the avocado mixture (and the nuts if using) into the double cream with the spatula.
3. Whack this lot into your old ice cream tub, cover and freeze. Move to the fridge 30mins before you want to serve.

Serves 4

Meringue Magic

Ingredients
1 Box Meringue nest (usually come in sixes, some poor sod is gonna have to have two!! Chefs Bonus)
1 250g Tub Mascarpone Cheese
150ml Single Cream
1 Tablespoon Icing Sugar
Fruit of Your Choice (hardish fruit is better for cutting, strawberries work well as do peaches, it's up to you, as little or as much as you like, less makes it easier to decorate, say 2 strawberries each)
1 Bottle Toffee Sauce (or chocolate)
1 Bag Chopped Mixed Nuts (check nobody has a nut allergy, smack em if they have!!)

Equipment
1 Mixing Bowl
1 Fork
1 Spoon
1 Knife
1 Chopping Board
Imagination.

The Good Bit

1. This takes seconds but looks amazing!! mix the mascarpone with cream and icing sugar in a bowl, that's the hard bit done!
2. Slice the fruit however you like (strawberries 1/2 or 1/4 them, peaches cut into slices so 1 peach could do all four), fill 4 of the meringue nests with a good scoop of the cream, decorate however you like with the fruit.
3. Sprinkle over some of the chopped mixed nuts, then do something arty with the toffee sauce, serve and enjoy, if you are the chef there are 2 nests left over, a sneaky one for you and 1 for someone special!

Serves 4