Pina Colada Ice Cream

Ingredients
200ml Double Cream (whipped)
200ml Cream Of Coconut
4 Tablespoons Caster Sugar
1 Tablespoon Coconut Liqueur
1x400g Can Pineapple or Same Weight Fresh (drained and chopped)

Equipment
1 Large Bowl
1 Blender
1 Balloon Whisk
2 Large Bowls
1 Airtigt Freezer Container

The Good Bit

1. Start by blending your pineapple until you have a smooth paste, then add all the other ingredients except for the cream.
2. You want to whip the cream up in your other bowl until it holds stiff peaks, then gradually add your pineapple mixture in a folding motion (you want to do your best not to destroy the texture of the cream too much) once all the mixture is folded in, transfer to your freezer container and freeze.
3. From experience making ice creams, you want to check every 30 minutes or so and whip up with a fork when ice starts to form until it is no longer possible to do so (you break up ice crystals doing this and therefore get a smoother ice cream)
4. Remove from the fridge well before you need to serve (it'll be a lot harder than shop bought ice cream) or freeze in the door as it is not quite as cold there. The liqueur should help this be a fairly soft ice cream though.
   

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

Green Tomato Chutney

Ingredients
2.25kg Tomatoes (green are best and you need to cut them into 8 wedges)
600ml Malt Vinegar
5 Large Onions (finely chopped)
225g Raisins
450g Sultanas
350g Demerara Sugar
25g Salt
4 Teaspoons Mixed Spice
4 Teaspoons Ground Cinnamon
2 Teaspoons Ground Ginger

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
Sterile Jars

The Good Bit

1. put your tomatoes and vinegar in the pan and simmer over a low heat for 30 minutes, then add the onions, raisins and sultanas and continue simmering for another 30 minutes.
2. Now add the sugar, salt and spices and keep on a low simmer for a further 1 1/2 hours until you have a nice thick chutney. Leave to cool slightly before putting in sterile jars

Makes 1.5 kg

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.

Prawn Cocktail

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns
1 Few Lettuce Leaves
2 Avocados

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Line 4 glasses with your lettuce leaves, then drop in the avocado, add on top a dollop of your seafood sauce and then arrange a few prawns on top and serve.

Serves 4

Haddock Fishcakes

Ingredients
300g Smoked Haddock (or tinned tuna/salmon)
Milk
450g Potatoes
100g Watercress
200ml Creme Fraiche
1 Egg
1 Tablespoon Horseradish Sauce
80g Breadcrumbs
Oil (for frying)

Equipment
2 Large Pans
1 Potato Masher
2 Bowls (one with beaten egg in, the other with your breadcrumbs in)

The Good Bit

1. Place the fish in your pan and cover with milk, brink to the boil and simmer for 5 minutes (the fish should flake easily with the back of a fork) In the other pan cook your potatoes in boiling salted water for 10-15 minutes until they are soft and tender. (drain them then mash them)
2. Chop your cress, saving 2 tablespoons for later, add the rest to the mash, season then stir in the fish, now you want to make about 8-12 little patties, use your hands for this then chill for 30 minutes.
   
3. Now dip your patties in the egg first then into the bread crumbs, get a nice even coating all round, and fry until golden. Mix the horseradish with the creme fraiche and the reserved cress, then serve with the fish cakes (go on, have chips too! or how about a salad, euw!!!)

Serves 4

Prawn Cocktail (my fave version)

Ingredients
2 Egg Yolks
1 Teaspoon English Mustard
1 Teaspoon Mustard Powder
250ml Vegetable Oil
2 Tablespoons Tomato Sauce
A Splash of Tabasco Sauce
50g Ready to Eat Prawns (chopped to same size as peas/sweetcorn just reserve a few whole for decoration)
1-2 Tablespoons Sweetcorn
1-2 Tablespoons Peas
1-2 Tablespoons Carrots (chopped to same size as peas/sweetcorn)
1-2 Tablespoons Red Pepper (chopped to same size as peas/sweetcorn)

Equipment
1 Mixing Bowl
1 Balloon Whisk
1 SHARP Knife
1 Chopping Board
1 Metal Spoon

The Good Bit

1. Drop your egg yolks, mustard and mustard powder into your bowl and begin to whisk, slowly drizzle the oil in and whisk at the same time, you should get to a consistency similar to that of shop bought mayo then add in the tomato and tabasco sauce. (do not add all the oil in one go, it will spoil the mayonnaise)
2. Now stir in the prawns, peas, sweetcorn, carrot and pepper then spoon into glasses and decorate with the reserved whole prawns and serve (or have as a side in a salad)

Serves 4