Kiwi Fruit Sorbet

Ingredients
6 Kiwi Fruit
1/3 Cup Sugar
1 Cup Water
2 Eggs (whites only)

Equipment
1 Large Pan
1 SHARP Knife
1 Chopping Board
1 Blender
1 Mixing Bowl
1 Balloon Whisk
1 Airtight Container

The Good Bit

1. Peel your kiwis then drop in the pan with the water and sugar and stir over a low heat without boiling until the sugar has dissolved, then bring to the boil and gently simmer for 10 minutes until the fruit is soft.
2. Allow the mixture to cool a little then pour into the blender and give it a good zap until you have a smooth mixture, Whisk the egg whites until they form stiff peaks then fold into the kiwi mixture with a metal spoon, pour into your airtight container and freeze for 3 1/2 hours.
3. Remove from the the freezer and give a good beating with the balloon whisk (or electric whisk for better results) then return to the freezer overnight.

Orange Gelato

Ingredients
1 1/4 Cups Icing Sugar
1 1/2 Cups Fresh Orange Juice
2 Cups Water
1 Tablespoon Lemon Juice
2 Tablespoons Cointreau/Grand Mariner
2 Eggs (whites only)
1/4 Cup Icing Sugar

Equipment
1 Large Pan
1 Airtight Container
1 Wooden Spoon
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Place the largest amount of icing sugar in the pan along with the water, orange juice and lemon, Stir over a medium heat until the sugar has dissolved then bring to a rapid boil and then reduce the heat and simmer for 15 minutes.
2. Allow the mixture to cool before you pour it into your container, now's the time to add the booze, then place in the freezer and check from time to time. When it begins to form ice around the edges, whip your egg whites until they form soft peaks, stir in the remaining sugar then fold your eggs into the orange slush and freeze again.
   

Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

Chocolate Sorbet

Ingredients
150g Dark Chocolate
115g Plain Chocolate
225g Caster Sugar
475ml Water

Equipment
1 Blender
1 Large Pan
1 Airtight Freezer Container
1 Metal Fork
1 Spatula

The Good Bit

1. Start by heating the water and sugar up in the pan and leaving to simmer for 2 minutes over a medium heat, whilst that is doing, put the chocolate in your blender fitted with a metal blade, whisk until it is well finely chopped.
2. Now pour your sugar solution over the top whilst keeping the blender going (with the whisk attachment on this time) Keep this up for 1 minute then scrape down the sides of the bowl with the spatula and repeat for another minute until you have a smooth paste.
3. Pour into your freezer container and chill before you freeze, once you have a slushy consistency, whisk/beat with the fork until you have a smooth consistency and then freeze again, do this once more before you have a solid consistency.
4. You'll need to bring this out of the freezer 5-10 minutes before you want to serve it (or as i do, i put it in the fridge just as i'm starting to serve dinner.

Serves 6

Coffee Granita

Ingredients
50g Fresh Coffee Beans or Ground Coffee
100g Sugar
600ml Water
150ml Double Cream
1 Teaspoon Drinking Chocolate Powder
Coffee Beans for Decoration

Equipment
1 Large Pan
1 Large Airtight Container
1 Fork
1 Coffee Grinder (if using beans)
1 Fine Sieve or Muslin

The Good Bit

1. Put the sugar and water in a pan and heat gently until the solution is clear and all the sugar has dissolved. If you are using beans, now's the time to grind them to a fine powder, then add to the sugar solution and leave for 5 minutes.
2. Strain your mixture through your fine sieve or muslin into the airtight container, cool and the place in the freezer.
3. Every 30 minutes of so you need to check, and break up any ice crystals with your fork, making sure to scrape around the sides, eventually you'll get a grainy ice mixture. To serve, divide into 4 glasses, whip up your cream until it is firm, then add a dollop to the top, sprinkle over some drinking chocolate powder, decorate with a coffee bean or 2 and enjoy.

Makes 4

Strawberry Sorbet

Ingredients

2 Cups Water
2 Cups Sugar
2 1/2Kg Strawberries (hulled)
4 Tablespoons Lemon Juice
4 Tablespoons Grand Mariner (optional)

Equipment

1 Blender
1 Large Pan
1 Airtight Container
1 Metal Fork
1 Tablespoon

The Good Bit

1. Start by bring your sugar and water to the boil, you want to get to the point where the syrup is clear, then simmer for 5 minutes, then allow to cool (i usually hold my pan in a bowl of cold water at this point to speed things up, then i place it in the fridge)
2. Whilst you are waiting for your syrup to cool, pass your strawberries through the blender until you have a smooth paste, then add them to the syrup along with the lemon juice and grand mariner (if using) and give a good stir the pour in your container and place in the freezer.
3. You may have to check every 30 minutes or so to make sure ice is forming, when it does begin, scrape/stir the sorbet so that it doesn't just form one big block of ice. enjoy out in the sun!!! (why not try 1 scoop of 3 different sorbets!!)

Cherry Sorbet

Ingredients
907g Cherries (de stoned and stemmed)
1 cup Water
3/4 Cup Sugar
1 Teaspoon Lemon Juice
1/8 Teaspoon Kirsch

Equipment
1 Large Pan
1 Wooden Spoon
1 Blender
1 Airtight Freezer Container
1 Fork

The Good Bit

1. Place the cherries in a non-reactive saucepan with water, sugar and lemon juice over medium heat and simmer for about 10-15 minutes until cherries are softened. Remove from heat and allow to come to room temperature then add the kirsch (resist the temptation to add more than the 1/8 teaspoon, you will stop ice from forming).
2. Place mixture in a blender and blend until smooth then pour into your freezer container allow to cool in refrigerator then move into the freezer, check every 30 minutes, and whip up with the fork when ice starts to form. After a few hours you'll have your sorbet.

Makes about 1 Litre

Lime Sorbet

Ingredients
2 Cups Sugar
2 Cups Water
1 Cup Lime Juice (freshly squeezed 7-9 limes)
1 Tablespoon Of Lime Zest

Equipment
1 Zester
1 SHARP Knife
1 Chopping Board
1 Juicer
1 Large Pan
1 Wooden Spoon
1 Airtight Container
1 Metal fork
1 Sieve

The Good Bit

1. Start by adding your sugar and water to the pan, also add in half the zest, now gently heat the water and stir with the wooden spoon until your mixture becomes clear. Meanwhile juice the limes and strain to remove any pulp and pips.
   
2. Cool your syrup and then add the lime juice, give it a good stir and put it in your freezer for about an hour.
3. Bring the sorbet out of the freezer and stir quickly with the fok, you may have to scrape chunks of ice, now you'll have to repeat this every half hour until you get a your sorbet, you can serve it like this, or is i like to do, whip up an egg white and fold it into the mixture then stick it back into the freezer.

Steak with Beetroot and Mustard Dressing

Ingredients
300g Beetroots
1 Tablespoon White Wine Vinegar
1 Teaspoon Caster Sugar
1 Teaspoon English Mustard
2 Tablespoons Olive Oil=Extra for Drizzling
2 Tablespoons Water
2x150g Steaks
125g Salad Leaves

Equipment
1 Ovenproof Tray
1 Jam Jar
1 Grill Pan
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Start by preheating your oven too 180c 350f gas 4, top and tail the beetroot, then cut into wedges, place them in the ovenproof tray and drizzle over a little oil, make sure the beets are well coated then bake them for 30 minutes.
2. Meanwhile mix the vinegar, sugar and mustard together in the jam jar until smooth, then add the oil and water, screw on the top and shake well. Next cook your steaks under a high grill, 2 minutes each side for rare, 3-4 minutes per side for medium and 5 minutes for well done, let them rest for 2 minutes then slice (rare looks great with this dish and tastes awesome)
3. Add salad leaves to each plate then divide up the beetroot between the plates, top with the slices of steak and drizzle over your well shaken sauce.

Serves 4

Chilli Polenta Chips

Ingredients

350g Instant Polenta

2 Teaspoons Chilli Powder

1 Tablespoon Olive Oil

150ml Sour Cream

1 Tablespoon Fresh Parsley (chopped or use chives, i love chives in sour cream)

1 1/2 Litres of Boiling Water

Salt and Pepper

Equipment

1x2 Inch deep Baking Tray

1 Large Pan

1 Wooden Spoon

1 Mixing Bowl

1 Metal Spoon

Paper Towel/Kitchen Paper

The Good Bit

1. Bring your water to the boil then add in 2 teaspoons of salt, pour in your polenta in a steady stream stiring all the time, reduce the heat and keep stirring, after 5 minutes or so you should be able to stand your spoon in the mixture.
2. Once at this point, remove from the heat, stir in your chilli and a good seasoning of salt and pepper and then pour into your baking tray until you have a thickness of about 4 cm, now you want to allow this to cool.
3. Whilst you are waiting mix together your sour cream and parsely and place in the fridge, Now you want to cut your polenta into chip size pieces and fry them in a little oil on each side until crispy and golden (3-4 Minutes), then drain on kitchen paper and serve.

Serevs 4

Honey and Pistachio Nests

Ingredients

225g Pasta (spaghetti strands are best)

115g Butter

175g Pistachio Nuts (chopped)

115g Sugar

115g Honey (clear is best)

150ml Water

2 Teaspoons Lemon Juice

Greek Yoghurt to Serve

Equipment

1 Pan (with boiling slightly salted water in)

1 Pan

4 Ramekins

1 Baking Tray

The Good Bit

1. Start by cooking your pasta in the slightly salted water unti it is tender (follow packet instructions, but 8 minutes is usualy about right, try a piece to see!!) once cook, drain, toss in the butter and allow to cool a little.
2. Preheat your oven too 180c 350f gas 4. Now divide the pasta into 8 equal quantities, line the bottom of your 4 ramekins with a portion of pasta each, press it in well, top these 4 pots with half of the nuts, then push in the other 4 portions of pasta.
3. Bake these four pots on a baking tray in your oven for 45 minutes, in the meantime bring the sugar, water and honey to a boil in your other pan over a genbtle heat, turn the heat down a little and simmer for 10 minutes until all the sugar has dissolved, now add the lemon juice and simmer for a further 5 minutes.
4. Allow your nests to cool, then tip them onto your serving plate, drizzle over some of the honey syrup and sprinkle with the remaining nuts, top with a dollop of greek yogurt.

Serves 4

Lemon Chilli Sorbet

Ingredients

100g Caster Sugar

4 Lemons (zested and juiced)

2 Red Chillies (de seeded and very thinly sliced)

600ml Water (cold)

3 Tablespoons Clear Honey

1 Egg (white Only)

6 Tablespoons Vodka (optional, but adds another dimention to the spicy hot/ice cold, bitter/sweet sensations)

Equipment

1 Frying Pan

1 SHARP Knife

1 Chopping Board

1 Slotted Spoon

1 Mixing Bowl

1 Balloon Whisk

1 Fork

1 Metal Spoon

Greaseproof Paper

1 Airtight Freezer Container

The Good Bit

1. Take 3/4 of your sugar and sprinkle in the frying pan, add the water and chillies, heat gently until the sugar has dissolved, stirring from time to time, now turn up the heat and bring to the boil rapidly for 5 minutes, remove the chillies with a slotted spoon and spread out on your greaseproof paper.
2. Add the rest of the sugar, lemon zest, honey and lemon juice to your sugar syrup, stir well until all the sugar has dissolved and then leave to cool. Pour into your freezer container and freeze for a good 3 or 4 hours until you have a good slush.
3. Break the slush up with a fork and beat until you have a nice smooth mixture, then whisk your egg white until it is stiff and holds little peaks, then carefully fold it into your mush, freeze until ready for use.
4. Serve in glasses, with a sprinkle of the sugard chillies on top and to be extra develish, a tablespoon of vodka in each glass.

Serves 6

Lemon Granita

Ingredients

3 Lemons (zested)

200ml Lemon Juice (measure from your zested lemons)

100g Caster Sugar

500ml Water (cold)

Equipment

1 Large Pan

1 Wooden Spoon

1 Lemon Zester/Juicer

1 Airtight Freezer Container

The Good Bit

1. Place the lemon zest, juice and sugar in your pan and bring to a gentle boil, simmer for 5 miutes until you have a syrupy mixture then leave to cool.
2. Once cool stir in the water and pour into your airtight freezer container, freeze for 3-5 hours stirring occasionally)

Hot Cross Buns (this one is tricky)

Ingredients
(For the Ferment Starter)
1 Egg (beaten)
215ml Water (warm)
15g Fresh Yeast
1 Teaspoon Sugar
55g Strong White Flour
(For the Dough)
450g Strong White Flour (plus extra for dusting)
1 Teaspoon Salt
2 Teaspoon Ground Mixed Spice
85g Butter (cut into cubes, plus extra for greasing)
85g Sugar
1 Lemon (zest only)
170g Mixed Dried Fruit
(For the Topping)
2 Tablespoons Plain Flour
Vegetable Oil
1 Tablespoon Golden Syrup (gently heated for glazing)

Equipment
1 Balloon Whisk
1 Small Jug (for the starter)
1 Sieve
2 Large Mixing Bowls
1 Lemon Zester
1 Tea Towel
1 Baking Tray
1 Knife (doesn't have to be sharp)
1 Large Plastic Bag
1 Piping Bag
1 Wire Rack
1 Pastry Brush

The Good Bit

1. (For the ferment starter) mix the beaten egg with enough warm water to make up approximately 290ml/½ pint of liquid. Whisk in the yeast, sugar and flour until the mixture is smooth and well combined, then cover and set aside in a warm place for 30 minutes.
2. (For the dough) Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest to the well and pour in the ferment starter.With your hands, gradually draw the flour at the edges of the bowl into the well in the centre, mixing well with the ferment starter, until the mixture comes together as a dough.
3. Turn out the dough onto a lightly floured work surface and knead lightly until smooth and elastic.Carefully work the mixed dried fruit into the dough until well combined.
4. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to rise. Turn out the dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
5. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
6. Grease a baking tray with butter and transfer the buns to the tray. Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
7. Preheat the oven to 240C/475F/Gas 8. Meanwhile, for the topping, mix the plain flour to a smooth paste with two tablespoons of cold water.
8. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross over the cuts in each bun. Transfer the buns to the oven and bake for 8-12 minutes, or until risen and pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

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

Hollandaise Sauce

Ingredients
125g Butter (diced)
2 Egg Yolks
1 Tablespoon Water
1 Tablespoon White Wine Vinegar
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
Pinch of White Pepper
Pinch of Sugar

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 Pan Gently Simmering Water

The Good Bit

1. Throw all the ingredients except the butter in your bowl and whisk until the mixture is light and frothy, now place the bowl over the simmering water and continue whisking until the sauce thickens and the whisk begins to leave a trail.
2. Remove the pan from the heat and start to add the butter a cube at a time whisking well between each addition until all the butter is gone, the sauce should be shiny and thick, season to taste and serve.

Makes 200ml

Oat Biscuits 'The SAS of Dunkers'

Ingredients
240g Self Raising
240g Sugar
240g Porridge Oats
240g Butter (melted)
1 Tablespoon Golden Syrup
1 Tablespoon Hot Water
1/2 Teaspoon Bicarbonate of Soda

Equipment
1 Mixing Bowl
1 Wooden Spoon
1 Small Pan (for melting the butter in)
1 Baking Tray (greased)
1 Wire Rack
1 Sieve

The Good Bit

1. Pre heat your oven too 180c 350f gas 4, sieve the flour into the bowl and mix in the sugar and oats, stir until thoroughly mixed, meanwhile warm up the butter in a pan and add in the water and syrup, when nicely melted add in the bicarbonate of soda, allow to cool for a minute.
2. Make a well in your flour and add in the liquid ingredients and stir well, once well combined drop walnut size pieces onto your baking tray (leaving room for expansion) and flatten down a little with the back of a fork. Cook for 15 minutes until golden then cool a little before transferring to your wire rack.
   

Chocolate Cup Cakes

Ingredients
125g Butter
125g Caster Sugar
125g Self Raising Flour
2 Eggs (beaten)
2 Tablespoons Cocoa Powder
2 Tablespoons Boiling Water
125g Chocolate (chopped into chunks)
50g Butter

Equipment
20 Paper Cases (placed into the spaces on your bun trays)
1-2 Bun Trays
2 Mixing Bowls
1 Pan (to fit one of the mixing bowls inside along with simmering water to melt the chocolate)
1 Wire Rack

The Good Bit

1. Pre heat your oven too 190c 375f gas 5. Beat the butter and 125g of butter together until pale and smooth, the mix in the beaten egg, mix the cocoa powder and boiling water together and fold into the egg mixture along with the flour.
2. spoon into your paper cases then stick them in the oven for 14 minutes, then remove to a wire rack to cool. Whilst they are cooling melt your chocolate in a bowl in the simmering pan of water carefully, add in the butter then stir in well, spoon over your cakes and leave to set. (I put mine in the fridge after a while to get the chocolate nice and hard.)

Makes 20

Victoria Sponge Cake

Ingredients
125g Self Raising Flour (sifted)
125g Caster Sugar
125 Butter
2 Eggs
1 Tablespoon Water
150ml Double Cream (whisked lightly)
Jam (flavour of your choice but you cant beat strawberry)
Caster Sugar

Equipment
2x7 Inch Sandwich Tins (lined with parchment paper and greased with butter)
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
Parchment Paper
1 Wooden Spoon
1 Tablespoon
1 Wire Rack

The Good Bit

1. Pre heat your oven to 180c 350f gas 4. Start by mixing together the sugar and butter until well and truly mixed (it should be light and fluffy) now add in an egg and beat, then add in the second egg and 1 tablespoon of flour and beat some more, fold in the rest of the flour and then add the tablespoon of water.
2. Divide the mixture between your 2 tins and bake for 20 minutes, they should be golden and a little springy to the touch when done, tip them out onto a wire rack and allow to cool. Spread jam on one side then top with cream, place the second cake on top of this then sprinkle with a little caster sugar and enjoy in the afternoon with a cup of tea!!