Potato Pie

Ingredients
375g Shortcrust Pastry
500g Potatoes (sliced)
1 Onion (sliced)
100g Gruyere Cheese (grated)
1 Tablespoon Chopped Fresh Thyme
1 Egg (beaten)
Salt and Pepper
Flour (just for rolling your pastry on)

Equipment
1 SHARP Knife
1 Chopping Board
1x23cm Pie Tin (lined with baking parchment/paper)
1 Rolling Pin
1 Pastry Brush

The Good Bit

1. Split the pastry in half and roll 1 half out so it is large enough to fit in the pie tin, brush water around the top adges. Now layer the potato cheese and thyme into your pie then roll out the other half of pastry as the lid.
2. Lay this lid on top and press down firmly around the edges, then cut away any bits that are hanging over the side. Press your thumb around the edges to create a pattern (and also help seal the lid)
3. Score the lid with a fork then brush it with the egg, finally pierce a couple of holes in the top of the pie, and stick it in your oven for an hour-1 1/4 hours (it should be golden when it comes out and soft when skewered) Serve hot or cold with a salad.

Serves 4

Italian Omlette

Ingredients

900g Potatoes (cut into thinish slices)

1 Tablespoon Oil

1 Onion (sliced)

2 Cloves Garlic (chopped)

6 Sundried Tomatoes (cut into slices)

1x400g Can Artichoke Hearts (drained and halved)

250g Ricotta Cheese

4 Eggs (beaten)

2 Tablespoon Milk

50g Parmesan Cheese

3 Tablespoons Fresh Thyme (chopped)

Equipment

1 SHARP Knife

1 Choppig Board

1 Pan (half full with boiling salted water)

1 Frying Pan

1 Spatula

1 Ovenproof Dish

1 Mixing Bowl

1 Fork

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
2. Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
3. Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.

Serves 4

Yellow Pepper Salad

Ingredients
4 Rashers of Bacon/A Handful of Lardons (cooked and chopped into chunks)
2 Yellow peppers (de seeded and sliced)
8 Radishes (trimmed and cut into wedges)
1 Stick Celery (thinly chopped)
3 Plum Tomatoes (cut into wedges)
3 Tablespoons Olive Oil
1 Tablespoon Fresh Chopped Thyme (1/3 tablespoon if using dried)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Serving Bowl

The Good Bit

1. Leaving the bacon to one side, place all your ingredients into your serving bowl and mix well, then season with salt and pepper before finally sprinkling on the bacon/lardons.
   
2. Serve

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

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

Aubergine Stacks

Ingredients
1 Aubergine (cut off 4x1 cm thick diagonal slices)
1 Tablespoon Plain Flour
1 Egg (beaten)
8 Tablespoons Breadcrumbs
2 Tablespoons Grated Parmesan
1 Teaspoon Dried Thyme
Olive Oil
1 Clove Garlic (thinly sliced)
2 Tomatoes (sliced)
1 Baguette (4x 1 inch thick slices, sliced diagonally)
100g Mozzarella (sliced into 4 slices)
Salt and Pepper
Salad Leaves (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan
1 Bowl (for the egg)
1 Large Bowl (for the breadcrumbs)

The Good Bit

1. Coat the aubergine with flour then dip it in the egg mixture, in the large bowl, mix the breadcrumbs with the parmesan and thyme then coat the eggy aubergine and set aside.
2. Fry the garlic in a good splash of oil (3-4 tablespoons worth) for 30 seconds to flavour then remove the garlic, fry the aubergine for 3-4 minutes then turn over and fry again for 3-4 minutes, then remove, now flash fry the tomatoes just so they get some colour from the pan.
3. Grill your bread on both sides until it's lightly browned, then drizzle over any pan juices and top each with a slice of mozzarella, cook until it just begins to melt. Serve topped with tomato and a slice of aubergine on top, with the salad at the side.
   

Serves 4

Roasted Tomatoes with Goats Cheese

Ingredients
500g Cherry Tomatoes (on the vine)
2 Cloves Garlic (finely sliced)
2 Sprigs Thyme
Olive Oil (extra virgin if you have it)
175g Goats Cheese (sliced or cubed)
Salt and Pepper
4 Slices of Bread (toasted)

Equipment
1 SHARP Knife
1 Chopping Board
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 230c 450f gas 8, lay the tomatoes in the roasting tin and sprinkle over the garlic and thyme, then give them a good drizzle with oil and finally season with salt and pepper (if you have sea salt and freshly grated black pepper, all the better)
2. Cook in the oven for 15-20 minutes (until well browned) in the mean time do your toast) Carefully spoon the tomatoes onto the toast then top with the goats cheese, if you have any juice left in the pan, drizzle that over too.
   

Serves 4

Beef Stew With a Healthy Twist

Ingredients
500g Beef (cut into chunks)
750ml Chicken Stock
120ml White Wine
1 Carrot (halved lengthways then sliced)
1 Clove Garlic (finely chopped)
1 Stick Celery (finely sliced)
300g Baby Onions (peeled, if using shallots 1/4 them)
180g Button Mushrooms (quartered)
1 Teaspoon Dried Thyme
1 Bay Leaf
1 Teaspoon Dried Parsley
1 Tablespoon Lemon Juice
2 Tablespoons Cornflour
125g Natural Yoghurt
Knob of Butter
Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
2 Small Frying Pans
1 Large Bowl
1 Slotted Spoon
1 Spatula

The Good Bit

1. In the pan, heat a little oil then cook the meat until it is evenly browned on all sides, add 500ml of stock, the wine, carrot, celery, thyme, garlic and bay leaf, bring to the boil and simmer for 20 minutes.
2. In the frying pan, pour in the rest of the stock and drop in the onions, cooking until all the stock has gone, then remove from the heat and set aside.
3. In the other frying pan, heat another splash of oil and drop in the knob of butter, went it is bubbling add in the mushrooms and cook until they are soft then stir in the lemon juice and remove from the heat then set that aside too.
4. With the slotted spoon, remove the meat and vegetables from the broth and place in the large bowl, remove the bay leaf and throw away, blend a the cornflour in a cup with a little of the broth then tip it back into the pan, simmer away until the broth has thickened, reduce the heat again now and stir in the yoghurt, finally add all the other ingredients and the teaspoon of parsley, heat through then serve.
   

Serves 4

Meatballs With Cheese

Ingredients
450g Minced Pork
8 Spring Onions Thinly chopped)
4 Cloves Garlic (thinly chopped)
2 Red Chillies (de seeded and thinly chopped)
300g Pasta
2 400g Cans Chopped Tomatoes
4 Tablespoons Parmesan (grated)
1 Teaspoon Dried Thyme (or 2 teaspoons fresh)
200ml Red Wine
2 Bay Leaves
A Splash of Oil
A Pinch of Sugar
Salt and Pepper to Season

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

The Good Bit

1. Mix the mince, onion, garlic, chilli, parmesan, thyme and a good sprinkle of salt and pepper together, then shape into 24 small balls. Heat the oil in the pan and place in the balls and cook for 3-4 minutes until browned evenly, then pop in the red wine for and boil hard for 2 minutes.
2. Meanwhile cook your pasta to packet instructions, usually about 8-10 minutes. When the red wine has had it's 2 minutes, reduce the heat and pour in the tomatoes along with the bay leaves, the sugar and some more salt and pepper, bring back to the boil and simmer for 10 minutes.
3. Drain your pasta, then spoon in a little of the sauce from the other pan, swirl round well to coat the pasta then serve and top off with the meatballs and the rest of the sauce.
   

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

Chicken Stock

Ingredients
1 Cooked Chicken Carcass (chopped into 4 bits)
Giblets and Anything Leftovers (from the chicken)
1 Onion
2 Carrots
1 Celery Stick
1 Bay Leaf
a Few Parsley Stalks (crushed with the side of you blade)
1 Thyme Sprig
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the boil, reduce the heat and simmer for 2 1/2hrs.
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating, when chilled skim off the fat that has risen to the top to give a clear stock.
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly (after you've chilled and removed the fat) and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1l

Lentil Soup

Ingredients
1 Onion (finely chopped)
1 Sprig Fresh Thyme (1/2 teaspoon dried)
2 Carrots (finely diced)
2 Garlic Cloves (finely chopped)
1 Red Chilli (seeded and finely chopped)
3 Tomatoes (roughly chopped)
100g Red Lentils (you can swap these for split yellow peas but you must soak them the night before)
1.2l Vegetable Stock
4 Tablespoons Natural Yoghurt (Greek yoghurt is good too or for those not worried about their waist line whipped double cream!)
1 Lemon
A Splash of Oil
1/2 Teaspoon mustard (can be left out)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in your pan and cook the onion, carrot and thyme for about 4 minutes until starting to soften, add the garlic, chilli and mustard if using and cook for another couple of minutes.
2. Whack in the Tomatoes, lentils and stock, bring to the boil, cover and simmer gently for 30minutes, test that you can crush a lentil with the back of a spoon against the side of a pan, if you cant, cook a little longer.
3. Mix half the lemon zest into the yoghurt and pour the juice into the soup, season the soup with salt and pepper, ladle into four bowls with a scoop of the yoghurt in the centre of each and sprinkle over any remaining zest. A good Sprinkle of freshly ground black pepper goes extremely well with this.

Serves 4

Tomato Soup

Ingredients
8 Red Tomatoes (chopped in half)
1 Red Onion (unpeeled and quartered)
1 Whole Garlic including skin (halved from top to bottom, take out if you don't like garlic)
2 Sprigs Thyme
1l Vegetable Stock
100g Crème Fraiche
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Roasting Tin
1 Blender
1 Sieve
1 Large Pan

The Good Bit

1. Pre heat your oven to 200c/400f/gas 6. Put your tomatoes onion, garlic and thyme in your roasting tin, drizzle with oil and season well with salt and pepper, cook for 30 mins until charred.
2. Take out the onion and garlic (the garlic will be sweeter and not half as strong cooked this way) pour over half the stock and return to the oven for another 10 mins/
3. Peel the garlic and onion and blend to a paste , remove the thyme from the roasting tin and pour this into the blender and give it a good whizzing.
4. Strain what's left into a large pan, add the rest of the stock and the crème fraiche and heat gently, season to taste then serve with a baguette.

Serves 4

Peppered Steak

Ingredients
4 Beef Steaks (a serving each)
4 Tablespoons Pepper corns
200g Mushrooms (button, chestnut, sliced)
4 Tablespoons Brandy
300ml Red Wine (something good but not your best from the wine cellar that you've been saving for the last 5 years)
1/2 Teaspoon Dried Thyme
2 Tablespoons Redcurrant Jelly (Cranberry will also do)
450g Potatoes (grated with the largest grating holes)
A Splash of Oil
Flour
Salt and Pepper to Taste
Chives or Fresh Thyme to Garnish

Equipment
2 Frying Pans (1 large 1 small)
2 Spatulas
1 Sharp Knife
1 Chopping Board
1 Grater
Rolling Pin (or something heavy)
1 Food Bag
Pastry Brush

The Good Bit

1. In the food bag crack the pepper corns with the rolling pin or your heavy item, then sprinkle this onto your steaks when all the pepper is used, push the cracked corns into the meat with your fingers. Now Brush each steak with a little oil and fry in a hot pan for 3-4 minutes on both sides until its well browned on both sides.
2. Split the grated potato into four even amounts and add a tablespoon of flour to each, your going to have to fry each portion off separately. With a little oil in the other frying pan you need to pat the grated the potato down and fry on both sides until golden (3-4 minutes) then repeat for the other 3 portions.
3. If your steaks are looking done whilst you are doing this, take them out of the pan and place on a plate and cover to keep warm (they'll be nice and juicy like this) Add the mushrooms to the steak frying pan and fry for a minute until beginning to brown.
4. The add the brandy and ignite (be careful) once the flames have gone add the red wine, redcurrant jelly and thyme and boil until the redcurrant has dissolved, season to taste.
5. Place a golden potato pancake on each plate, top with a steak then spoon around the mushrooms and red wine sauce, garnish with fresh thyme or chives (ladies if you serve this to any man, he'll be yours! and men if you serve it to a lady, she'll think your a genius in the kitchen!)

Serves 4 (half the ingredients for a cosy but luxury meal for 2)

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

Coq Au Vin

Ingredients
750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup

The Good Bit

1. Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
2. Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
3. Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
4. Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
5. In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin

Serves 4