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

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 Mascarpone Cheese Cake

Ingredients

50g Butter

150g Ginger Biscuits (crushed)

25g Stem Ginger

500g Mascarpone

2 Lemons (zested and juiced)

100g Caster Sugar

2 Eggs (separtated)

Fruit Coolis to Serve (cook 400g soft fruit (such as reasperries, strawberries, blackcurrants with 2 tablespoons of water for 5 minutes, cool and then press through a sieve, stir in 1 tablespoon of icing sugar (taste and add more if needed) et voila, fruit coolis!!

Equipment

2 Mixing Bowls

1 Balloon Whisk

2 Pans (if you are making the coolis)

1 Sieve (only if you are making the coolis)

1 Tablespoon

1 Wooden Spoon

1x10 Inch Cake Tin

Greaseproof Paper

The Good Bit

1. Start by pre heating your oven too 180c 350f gas 4, then line and grease your cake tin. Melt your butter in the panand then stir in the crushed biscuits, press this mixture into the bottom of your cake tin. (I put this in the fridge at this stage but it's not necessary)
2. In one of your mixing bowls beat the mascarpone, lemon zest, juice, sugar and egg yolk until you have a smooth mixture. Then in the other bowl whisk the egg whites until they are stiff.
3. Now fold in 1 tablespoon of your egg whites into the cheese mixture just to loosen it up then gently fold in the rest, poor this mixture onto your biscuit base and cook for 40 minutes.
4. Serve With a good helping of the coolis (or any topping you wish, cream, icecream it's up to you)

Serves 4

Tuscan Pudding

Ingredients

75g Dried Mixed Fruit

250g Ricotta Cheese

3 Eggs (yolks only)

50g Caster Sugar

1 Teaspoon Cinnamon Powder

2 Oranges (zest only)

Butter (for greasing only)

Creme Fraiche (optional, for serving)

Equipment

4 Ramekins (or pudding dishes, they make a nice shaped pudding)

1 Bowl (half filled with warm tap water)

1 Balloon Whisk

1 Large mixing Bowl

1 Sieve

1 Zester

The Good Bit

1. Preheat your oven 180c 350f gas 4, soak your dried fruit in the warm water for 10 minutes and grease your ramekins/pudding dishes with the butter.
2. Whisk your egg yolk, cinnamon, ricotta cheese and half your orange zest together, drain the fruit and stir this into the ricotta mixture, spoon into your ramekins/pudding dishes.
3. Bake for 15 minutes, the pudding should be firm but not golden (give them a little shake to test) Decorate with the remaining orange zest and serve. You can also serve chilled and a good dollop of creme fraiche goes really well this.

Serves 4

Rasberry Fusilli

Ingredients
175g Fusilli (pasta shapes)
700g Raspberries
2 Tablespoons Caster Sugar
1 Tablespoon Lemon Juice
4 Tablespoons Flaked Almonds (toasted, buy like this or fry for a couple of minutes with no oil in pan)
3 Tablespoons Raspberry Liqueur

Equipment
1 Large Pan (boiling water with a pinch of salt in)
1 Medium Pan
1 Sieve

The Good Bit

1. Cook your pasta until it is just tender (usually 8-10 minutes, try a piece!) now drain the pasta and return it to the pan, whilst you are waiting for the pasta to ook, pree 225g of the raspberries through a sieve so you have a puree.
2. Put the puree in another pan and add the sugar, bring to a gentle boil and simmer for 5 minutes, then add the lemon juice and set aside.
   
3. Add the remaining raspberries to the now drained pasta and mix gently (trying not to break the berries too much, transfer to a serving bowl, stir the liqueur in to your sauce and stir until you have a smooth sauce.
4. Pour the sauce over the pasta and raspberry mix, sprinkle over the toasted almonds and serve.

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)