3 CHEESE FRIED PASTA

A NON STICK PAN IS ESSENTIAL WHEN MAKING THIS DISH, SO YOU ACHIEVE MAXIMUM CRISPINESS AND LOOSE NO PASTA TO THE BOTTOM OF YOUR FRYING PAN. I'VE TEAMED UP WITH ZYLISS TO SAMPLES THEIR SUPER NON STICK PANS WHICH WORK PERFECTLY WHEN MAKING THIS DISH.

PREPARATION TIME: 5-10 MINUTES | COOKING TIME: 12-15 MINUTES | FEEDS: 4

INGREDIENTS
450G SPAGHETTI/ LINGUINE
60G PECORINO – FINELY GRATED
60G TALEGGIO – FINELY GRATED
60G MANCHEGO – FINELY GRATED
1TBSP FRESHLY GROUND BLACK PEPPER

BEGIN BY BRINGING A LARGE PAN OF SALTED WATER TO THE BOIL | THEN ADD THE PASTA AND COOK AS PER INSTRUCTIONS BUT ONLY UNTIL VERY AL DENTE | REMOVING A COUPLE OF MINUTES PRIOR TO IT BEING DONE | ADD 3-4 LADLES OF THE PASTA WATER TO A LARGE FRYING PAN. | ADD IN THE CHEESES AND PEPPER AND STIR UNTIL YOU HAVE A THICK SAUCE THEN TONG IN THE PASTA AND COMBINE | TURN UP THE HEAT, ALLOW TO TURN A LITTLE CRISPY ON THE UNDER SIDE. SERVE ONCE CRISP |

VOGUE RECIPE-BANANA, PEANUT BUTTER, COCONUT MILK WAFFLES 

THIS IS AN ULTIMATE WEEKEND BRUNCH DISH AND ONE THAT YOU NEEDN’T FEEL TOO GUILTY FOR

PREPARATION TIME: 10 MINUTES | MARINATING TIME: 2 HOUR(S) | COOKING TIME: 5-10 MINUTES | FEEDS: 4

INGREDIENTS:
WAFFLE MIXTURE -
425G WHOLEMEAL FLOUR
1 TBSP BAKING POWDER
GENEROUS SPRINKLE OF SEA SALT
280ML COCONUT MILK
1 OVERRIPE BANANA – MASHED
1⁄2 TSP VANILLA EXTRACT OR 1⁄4 TSP VANILLA PASTE
2 FREE RANGE EGGS
125ML RAPESEED OIL
1TBSP PEANUT BUTTER 1 BANANA – ROUGHLY CHOPPED
1 TBSP PEANUT BUTTER
BUTTER/COCONUT OIL – FOR GREASING THE WAFFLE IRONS

BANANA ICE CREAM -
4 BANANAS – PEELED ROUGHLY CHOPPED AND FROZEN
MAPLE SYRUP 

SPICE MIXTURE -
2 PODS OF CARDAMOM
1⁄2 TSP GROUND CINNAMON
HANDFUL OF WALNUTS
2 TSP BROWN SUGAR

FREEZE YOUR BANANAS WELL AHEAD OF TIME | ENSURING YOU PEEL AND CHOP THEM PRIOR TO FREEZING | ONCE FROZEN, BLITZ THEM IN A FOOD PROCESSOR UNTIL YOU HAVE A SMOOTH, CREAMY CONSISTENCY THEN ADD A TABLESPOON OF PEANUT BUTTER AND BLITZ AGAIN BRIEFLY | RETURN TO THE FREEZER UNTIL READY TO SERVE

FOR THE WAFFLES, WHISK TOGETHER ALL THE WAFFLE MIX INGREDIENTS UNTIL YOU HAVE A SMOOTH MIXTURE | THEN REFRIGERATE UNTIL READY TO USE | HEAT THE WAFFLE IRONS AND COAT WITH EITHER MELTED BUTTER OR COCONUT OIL | ADD SEVERAL BITS OF CHOPPED BANANA AND A FEW SMALL DOLLOPS OF PEANUT BUTTER THEN POUR IN A SMALL LADLE OF THE WAFFLE MIXTURE AND CLOSE THE IRONS | COOKING UNTIL GOLDEN AND CRISP | ONCE COOKED YOU CAN KEEP WARM IN THE OVEN (150 DEGREES CELSIUS) UNTIL READY TO SERVE

FOR THE SPICE MIX, SIMPLY MUDDLE THE INGREDIENTS TOGETHER.

SERVE THE WAFFLES WARM WITH A GENEROUS BALL OF BANANA AND PEANUT BUTTER ICE CREAM WITH A SPRINKLE OF THE SPICE MIX

 CARDAMOM RICE PUDDING WITH ROASTED THYME & HONEY PEARS

FORGET THE HEARTY STEWS AND HEAD STRAIGHT TO DESSERT FOR THE BEST WINTER COMFORT DISHES. THIS ISN’T AN OVERLY RICH OPTION AND BY SWAPPING OUT ANY DAIRY IN EXCHANGE FOR ALMOND MILK IT’S LIGHTER BUT JUST AS FLAVOURSOME. THE CARDAMOM WITH BOTH THE THYME AND HONEY MAKES FOR THE PERFECT BALANCED DESSERT. IT TAKES MINIMAL EFFORT TO MAKE, IT’S THE PERFECT DINNER PARTY DESSERT AND WITH IT’S LACK OF DAIRY AND PROCESSED SUGAR MEANS ANY LEFTOVERS CAN DOUBLE UP AS BREAKFAST.

PREPARATION TIME: 5 MINUTES | COOKING TIME: 1 HOUR(S) | FEEDS: 4

INGREDIENTS:
100G PUDDING RICE
600ML ALMOND MILK
4 GENTLY CRUSHED CARDAMOM
3 TBSP HONEY/ MAPLE SYRUP OR CASTER SUGAR

ROASTED FRUIT
4 SPRIGS OF THYME
2 BAY LEAVES
2-4 PEARS – HALVED
SEVERAL TURNS OF BLACK FRESHLY GROUND PEPPER
DRIZZLE OF OLIVE OIL
GENEROUS DRIZZLE OF HONEY

ADD THE PUDDING RICE TO A SAUCEPAN ALONG WITH CARDAMOM, ALMOND MILK AND HONEY STIRRING OCCASIONALLY | ALLOW TO COOK OVER A MEDIUM TO LOW HEAT FOR 45 MINUTES TO 1 HOUR

PREPARE THE FRUIT AND DRIZZLE WITH OIL, HONEY, SEASONING AND FRESH HERBS | ROAST FOR AROUND 30-40 MINUTES UNTIL SOFT AND A LITTLE DARK AROUND THE EDGES | NOTE THAT THE SMALLER AND SOFTER THE FRUIT THE LESS TIME THEY’LL NEED | YOU CAN ALSO LET THE RICE PUDDING COOK FOR IT’S FINAL TEN MINUTES IN THE OVEN IF YOU LIKE IT A LITTLE THICKER WITH A SKIN | ONCE COOKED SERVE TOGETHER

VEGETARIAN CHRISTMAS FEAST

Bay baked celeriac, Jerusalem artichoke puree, cashew stuffing crumble

Feeds 4-6

Preparation Time – 15 minutes

Cooking Time – 45 minutes

Ingredients – 

1 medium sized celeriac – cut into 2cm deep steaks (skin left on but washed)

1 bundle of bay leaves – around x20 in total

10 baby shallots, peeled, left whole

several generous glugs of rapeseed oil

generous sprinkle of sea salt flakes and freshly ground black pepper

600g Jerusalem artichokes – thoroughly cleaned – roughly chopped

drizzle of rapeseed oil

generous sprinkle of sea salt flakes and freshly ground black pepper

glug of cream

Cashew stuffing crumble –

1 white onion- finely diced 

glug of oil

70g cashews – roughly chopped

150g fresh breadcrumbs

100g cooked chestnuts

handful of fresh sage leaves – roughly chopped

small handful of oregano leaves – roughly chopped

generous sprinkle of sea salt flakes and freshly ground black pepper

1 free range egg

cranberry sauce-

200g cranberries

70g muscovado sugar

70ml good quality orange juice

2 sprigs of thyme – leaves removed and chopped

5 fresh figs- quartered

Instructions – 

Place celeriac and shallots on a baking tray with a generous drizzle of oil and seasoning, roast for 20 minutes then place three bay leaves on each celeriac steak and roast for another 20 minutes or until golden.

Roast the Jerusalem artichokes for around 25-30 minutes then blitz with cream until you have a smooth, creamy puree.

For the stuffing cook the onions over a medium heat until soft and sticky then allow to cool. Combine all remaining ingredients, add in the onions and roughly mix then bake for 15-20 minutes in a baking dish until golden on the top and ready to serve alongside the celeriac steaks.

Combine the cranberry sauce ingredients and allow to cook for around 15-20 minutes then allow to cool and thicken up. 

Prepare the fresh figs and serve alongside the celeriac steaks. 

Serve the celeriac steak with a generous spoonful of artichoke puree, a fresh fig and a slice of cashew crumble stuffing plus a helping of cranberry sauce. 

 GRAZIA MAGAZINE CHRISTMAS SPREAD- PORCHETTA WITH FIG CHESTNUT AND SAGE STUFFING

I LOVE TO MIX IT UP AT CHRISTMAS WITH THIS ITALIAN CLASSIC. NO DRY TURKEY HERE, JUST FAIR PORTIONS OF GENEROUSLY STUFFED, SLOW-ROASTED ROLLED PORK, SERVED WITH INSANE CRACKLING. 

PREPARATION TIME: 10 MINUTES | COOKING TIME: 4 HOUR(S) | FEEDS: 4-6

INGREDIENTS:
2KG GOOD QUALITY SHOULDER OF PORK – DEBONED, SKINNED AND SCORED (ASK YOUR BUTCHER TO PREPARE FOR EASE)
GENEROUS SPRINKLE OF SEA SALT FLAKES
BUTCHER’S STRING

FOR THE STUFFING:
1 WHITE ONION – FINELY DICED
100G FRESH BREADCRUMBS
DRIZZLE OF RAPESEED OIL
3 LARGE CLOVES OF GARLIC
SMALL BUNCH OF FRESH SAGE LEAVES
SMALL BUNCH OF PARSLEY LEAVES
5 FIGS – SOAKED IN BOILING WATER, ROUGHLY CHOPPED
HANDFUL OF CHESTNUTS
GENEROUS SPRINKLE OF SALT FLAKES
GENEROUS SPRINKLE OF WHITE PEPPER

PREHEAT YOUR OVEN TO 220 DEGREES CELSIUS | NEXT GENTLY COOK YOUR ONIONS OVER A MEDIUM HEAT UNTIL TRANSPARENT AND STICKY THEN ALLOW TO COOL | BLITZ UP YOUR STUFFING INGREDIENTS AND THEN EVENLY SPREAD ACROSS THE BUTTERFLIED PORK SHOULDER | THEN ROLL UP THE PORK SHOULDER AS TIGHTLY AS POSSIBLE USING THE BUTCHERS STRING TO HOLD IT TOGETHER

POUR A LITTLE BOILING WATER OVER YOUR PORK SKIN BEFORE PATTING IT DRY AND SPRINKLING WITH SEA SALT FLAKES | PLACE IT IN THE OVEN FOR 20-25 MINUTES UNTIL THE SKIN BEGINS TO TURN GOLDEN | ADD A DRIZZLE OF OIL EVENLY COATING THE SKIN THEN REDUCE THE HEAT TO 160 DEGREES CELSIUS | COVER WITH FOIL AND ROAST FOR AROUND 3.5-HOURS, REMOVING THE FOIL FOR THE LAST 30 MINUTES AND INCREASING THE HEAT TO 200 DEGREES CELSIUS | ONCE COOKED ALLOW TO REST FOR TWENTY MINUTES BEFORE SERVING.

 SPICED TEMPEH STEAK, BLACK QUINOA CRUST, TURMERIC SHALLOTS, CURRY LEAVES

PREPARATION TIME: 10 MINUTES | MARINATING TIME: 30 MINUTES | COOKING TIME: 25 MINUTES | FEEDS: 2-4

INGREDIENTS:
TEMPEH STEAKS
400G TEMPEH
1 TSP CUMIN
1 TSP GROUND CORIANDER
1 TSP CHILLI FLAKES
GENEROUS SPRINKLE OF SEA SALT
GENEROUS SPRINKLE OF WHITE PEPPER
SEVERAL TURNS OF BLACK PEPPER
HANDFUL OF FRESH CORIANDER – LEAVES TAKEN OFF THE STALK
½ EGG
1 TBSP FLOUR/SPELT FLOUR

150G COOKED BLACK QUINOA
1 TBSP GROUND BLACK PEPPER
SEVERAL GLUGS OF RAPESEED OIL
1 TSP TURMERIC
2 BANANA SHALLOTS – FINELY SLICED INTO RINGS
2 STALKS OF FRESH CURRY LEAVES

BEGIN BY BLITZING TOGETHER ALL THE TEMPEH STEAK INGREDIENTS | BLITZ UNTIL SMOOTH AND EVENLY COMBINED | YOU’RE AIMING FOR A THICK, STURDY CONSISTENCY THAT’S EASILY MOULDABLE BUT NOT TOO SLOPPY | MOULD INTO A STEAK SHAPE, AROUND AN INCH THICK THEN PRESS INTO THE COOKED QUINOA AND BLACK PEPPER MIX | PUSHING THE QUINOA INTO THE STEAK SO YOU HAVE A GOOD THICK OUTER LAYER | PLACE IN THE FRIDGE OR FREEZER FOR 30 MINUTES TO HELP THEM HOLD THEIR SHAPE (YOU CAN ALSO LEAVE THEM OVERNIGHT IN THE FRIDGE)

IN A LARGE FRYING PAN ADD YOUR OIL AND HEAT FOR A MINUTE THEN ADD THE TEMPEH STEAK AND FRY FOR A MINUTE OR TWO UNTIL GOLDEN AND CRISP THEN FLIP IT OVER | ONCE GOLDEN ON EACH SIDE PLACE THE STEAKS IN THE OVEN AND COOK FOR A FURTHER 10 – 15 MINUTES ON 180 DEGREES CELSIUS.

IN A FRYING PAN, ADD A GLUG OF OIL PLUS YOUR RINGS OF SHALLOTS AND COOK OVER A MEDIUM HEAT AND COOK UNTIL GOLDEN AND CRISP | ADD YOUR TURMERIC AND SEVERAL EXTRA GLUGS OF RAPESEED OIL, ALLOW TO HEAT FOR A MINUTE OR TWO THEN ADD YOUR CURRY LEAF | COOK FOR SEVERAL MINUTES UNTIL THE LEAVES ARE CRISP | SERVE YOUR ‘STEAK’ WITH A DRIZZLE OR TURMERIC OIL, SHALLOTS AND CURRY LEAVES | A SIDE SALAD WORKS AS THE PERFECT ACCOMPANIMENT AS DO ROASTED POTATOES, CHIPS OR WHATEVER YOU FANCY

 CELERIAC MASH, CAVOLO NERO, BUTTERED CHANTERELLES WITH BLACK PEPPER

Upon a recent trip to Lime Wood where we dined in their Angela Hartnett and Luke Holder restaurant, the vegetarian husband scoffed rigatoni with black cabbage, garlic and chilli; a dish so good that it even tempted me away from my saffron and red mullet risotto. So delicious was the rich green sauce the pasta arrived in, I felt I simply had to give it a go and recreate it at home. This sauce works well across a plethora of dishes. Pasta of course is an absolute must try with this beautiful sauce as is my celeriac mash, risotto or as a side to a perfect steak. The dark cavolo nero gives this dish an unrivalled earthiness. This is a meal best made for the cold days and long nights that winter brings.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 40 MINUTES | FEEDS: 4

Ingredients:
Celeriac mash –
1 large celeriac – peeled and cubed
1 clove of garlic – left whole
30g butter
generous glug of olive oil
generous sprinkle of sea salt flakes
½ tsp all spice berries – ground to a powder
100ml crème fraiche

Cavolo Nero Sauce –
1 large bunch of cavolo nero (around 12-15 stems) – stalks removed
large knob of butter
1 garlic clove
sprinkle of sea salt flakes
several turns of freshly ground black pepper
sprinkle of white pepper
dash of vegetable stock
500g chanterelles
knob of butteR
½ clove of garlic – left whole
sprinkle of sea salt flakes
several turns of freshly ground black pepper

Garnish –
Zest of 1 lemon
Drizzle of olive oil

Place the cubed celeriac with the garlic in a saucepan with both the olive oil, butter and seasoning | Allow to sauté with the lid on for 35 minutes until soft. Once cooked through add in the crème fraiche | then blitz until smooth and creamy

For the cavolo nero sauce first remove the stalks | roughly chop then sauté in a pan for around 3-4 minutes before blitzing until completely smootH | Taste and adjust seasoning accordingly

In a frying pan, add the knob of butter and heat until piping hot and bubbling | Add in the seasoning followed by the chanterelles and cook until golden and crisp

Serve on a large platter adding the celeriac mash followed by the cavolo nero sauce with a scattering of the chanterelles | Serve with a crusty loaF

 FIG FRANGIPANE WITH SAGE

PREPARATION TIME: 10 MINS TO MAKE THE DOUGH | 30 MINS TO CHILL | 25 MINS TO COOK THE PASTRY |15 MINS TO PREPARE THE FILLING INGREDIENTS?
45 MINUTES TO COOK THE TART

INGREDIENTS:
FOR THE SHORT CRUST SWEET PASTRY WITH THYME AND NUTMEG
240G / 3 2/3 CUPS GF PLAIN (ALL-PURPOSE) FLOUR, SIFTED
½ NUTMEG, FRESHLY GRATED
SPRINKLE OF SALT
2 HEAPED TBSP ICING (CONFECTIONERS’) SUGAR
110G / 1 CUP UNSALTED BUTTER, CUBED AND CHILLED
1 EGG YOLK, WHISKED - BEATEN
8 SPRIGS OF FRESH THYME, LEAVES REMOVED FROM STALKS
3–4TBSP ICE-COLD WATER

FOR THE FRANGIPANE FILLING
200G BUTTER
200G GOLDEN CASTER (SUPERFINE) SUGAR
4 LARGE EGGS
100G GROUND ALMONDS
6-7 FIGS - HALVED
1 HEAPED TBSP GOLDEN CASTER (SUPERFINE) SUGAR
3TBSP FLAKED ALMONDS

TO MAKE THE PASTRY, START BY USING A FOOD PROCESSOR AND K BEATER TO COMBINE THE FLOUR WITH THE NUTMEG, SALT AND ICING SUGAR | NEXT ADD THE BUTTER, COMBINING ON A LOW SPEED UNTIL YOU HAVE A ROUGH CRUMB. ADD IN THE BEATEN EGGS | WHEN THE PASTRY STARTS TO COME TOGETHER, ADD IN THE ICE-COLD WATER, A TABLESPOON AT A TIME, JUST ENOUGH SO THAT THE PASTRY FORMS INTO A SMOOTH BALL | IF YOU ADD TOO MUCH YOU CAN ADD A LITTLE EXTRA FLOUR TO BRING IT BACK TO THE RIGHT TEXTURE 

REMOVE THE DOUGH FROM THE FOOD PROCESSOR, ROLL IT OUT AND LINE A 24–26CM / 9½ – 10IN TART TIN TO AROUND 3MM THICK | PRICK THE PASTRY ALL OVER WITH A FORK AND ALLOW TO REST IN THE FRIDGE FOR AROUND 30 MINUTES BEFORE BAKING

 PREHEAT THE OVEN TO 180˚C | REMOVE THE PASTRY FROM THE FRIDGE AND FILL WITH BAKING BEANS (OR SCREW UP FOIL AND USE TO HELP KEEP THE SHAPE OF THE TART CASE) BAKE FOR 15 MINUTES | REMOVE THE BAKING BEANS (OR FOIL) THEN CONTINUE TO BAKE FOR ANOTHER 5–10 MINUTES UNTIL THE PASTRY IS FULLY COOKED AND STARTING TO TURN GOLDEN | LEAVE THE OVEN ON.

TO MAKE THE FILLING, BEAT TOGETHER THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY | ADD IN THE EGGS, ONE AT A TIME, CONTINUING TO BEAT | GENTLY FOLD IN THE ALMONDS PLUS HALF OF THE SAGE LEAVES | POUR THE MIXTURE INTO THE COOKED PASTRY CASE THEN SCATTER OVER THE HALVED FIGS AND AND REMAINING SAGE LEAVES | PLACE THE TART BACK INTO THE OVEN

WHEN THE FRANGIPANE HAS PUFFED UP AND BEGAN TO TURN GOLDEN (AFTER AROUND 35–40 MINUTES) SCATTER OVER THE FLAKED ALMONDS AND A LITTLE SUGAR | COOK FOR A FURTHER 4–5 MINUTES | REMOVE FROM THE OVEN AND ALLOW TO COOL A LITTLE, BEFORE SERVING WAR2

VEGAN SAUSAGE WITH FENNEL AND SAGE PAPPARDELLE - WITH MIELE STEAM OVEN

Chicken with sage and hazelnut butter  

ROQUEFORT, DATE AND WALNUT SALAD 

FEEDS 4-6 | PREPARATION TIME – 10 MINUTES | COOKING TIME – 15 MINUTES

INGREDIENTS:
CROUTONS -
1 CIABATTA STICK – ROUGHLY TORN INTO BITE SIZED CHUNKS
DRIZZLE OF RAPESEED OIL
HALF A BULB OF GARLIC CRUSHED
SPRINKLE OF SEA SALT FLAKES

200G ROQUEFORT – ROUGHLY CRUMBLED
200G LAMBS LETTUCE
2 GEM LETTUCE
5 FIGS – QUARTERED
5 MEDJOOL DATES – STONES REMOVED AND ROUGHLY CHOPPED
15 BABY SHALLOTS – ROASTED

 DRESSING –
1 TSP DIJON
1 TSP HONEY
SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
JUICE OF 1 LEMON
30 ML RAPESEED OIL

PREHEAT THE OVEN TO 190 DEGREES CELSIUS | ADD THE CIABATTA CROUTONS TO A BAKING TRAY WITH THE SHALLOTS THEN DRIZZLE WITH OIL | ADD SEASONING AND CRUSHED GARLIC CLOVES AND ROAST UNTIL THE CROUTONS TURN GOLDEN AND SHALLOTS TURN SOFT

NEXT WHISK UP ALL DRESSING INGREDIENTS, TASTE AND ADJUST ACIDITY AND SEASONING TO YOUR PREFERENCE.

FINALLY COMBINE ALL SALAD INGREDIENTS AND ADD SEASONING | POUR OVER YOUR DRESSING JUST BEFORE SERVING AND FINISH WITH WARM CROUTONS AND SHALLOTS.

 SEAFOOD CONGEE

PREPARATION TIME: 10 MINUTES | COOKING TIME: 40 MINUTES | FEEDS: 4

INGREDIENTS:
100G WHITE RICE
1 LITRE WATER
1 LITRES GOOD QUALITY FISH STOCK

1 TBSP SESAME OIL
1 SHALLOT – FINELY DICED
1 TSP MINCED GINGER
1/2 TSP GARLIC
3 SPRING ONIONS – FINELY SLICED (INCLUDED DARKER GREEN ENDS)
10 KING PRAWNS – ROUGHLY CHOPPED
GENEROUS DASH OF FISH SAUCE – TO TASTE

GARNISH
3 TBSP CRISPY SHALLOTS
HANDFUL OF FRESH CORIANDER
1 LIME
SPRINKLE OF WHITE PEPPER

BEGIN BY RINSING THE RICE SEVERAL TIMES | THEN COMBINE IN A LARGE SAUCEPAN WITH BOTH THE WATER AND FISH STOCK | BRING TO THE BOIL THEN SIMMER OVER A MEDIUM TO LOW HEAT FOR AROUND 30 MINUTES UNTIL THE RICE BREAKS UP

IN A LARGE SAUCEPAN ADD IN THE SESAME OIL FOLLOWED BY THE CHOPPED SHALLOTS, GINGER AND GARLIC.  ALLOW TO SWEAT UNTIL SOFT THEN ADD IN THE COOKED RICE PLUS THE CHOPPED SPRING ONIONS. WHEN YOU’RE ALMOST READY TO SERVE ADD IN THE FRESH PRAWNS AND COOK FOR SEVERAL MINUTES UNTIL THEY TURN PINK AND ARE NO LONGER TRANSLUCENT. SEASON WITH FISH SAUCE USING AS A SUBSTITUTE FOR SALT.
GARNISH WITH CRISPY SHALLOTS, FRESH CORIANDER, LIME AND WHITE PEPPER PLUS A LITTLE CHILLI OIL SHOULD YOU FANCY IT

SPiced eggnog 

COCKTAIL: SERVES 6 | PREPARATION TIME – 10 MINUTES | COOKING TIME –  5 MINUTES

INGREDIENTS:
250ML DOUBLE CREAM
550ML FULL FAT MILK
¼ TSP VANILLA BEAN PASTE /1 POD SEEDS REMOVED
2 CINNAMON STICKS
½ TSP GROUND CINNAMON
1 HEAPED TSP FRESHLY GRATED NUTMEG
120ML BOURBON
4 FREE RANGE EGG YOLKS
100G DARK BROWN SUGAR

COMBINE ALL THE INGREDIENTS EXCEPT FOR THE EGG YOLKS AND SUGAR AND BRING ALMOST TO THE BOIL | THEN REDUCE THE HEAT AND ALLOW TO SIMMER FOR THIRTY MINUTES (THIS WILL BE EVEN TASTIER LEFT TO CHILL OVERNIGHT) | WHISK TOGETHER THE EGG YOLKS AND BROWN SUGAR THEN GRADUALLY ADD A SMALL SPLASH OF THE WARM BUT NOT HOT OR BOILING CREAM MIXTURE, WHISKING THE WHOLE TIME | CONTINUE DOING THIS UNTIL HALF THE CREAM MIXTURE HAS BEEN ADDED THEN TRANSFER THAT MIXTURE BACK INTO THE REST OF CREAM AND CONTINUE TO COOK OVER A MEDIUM TO LOW HEAT UNTIL THE ENTIRE MIXTURE THICKENS A LITTLE | SERVE WARM IN YOUR FAVOURITE GLASSES WITH AN EXTRA SPRINKLE OF CINNAMON.  

 ROAST ROSEMARY AND ORANGE ROASTED DUCK WITH DUCK FAT CONFIT & ROASTED POTATOES

FEEDS 6 | PREPARATION TIME 25 MINUTES | FEEDS -6-8 | COOKING TIME – 1.15-2HRS

INGREDIENTS:
2 MEDIUM SIZED GOOD QUALITY DUCKS (AROUND 5LB EACH)
2 TSP GROUND CORIANDER
1 TSP FRESHLY GRATED NUTMEG
1 TSP FRESHLY GROUND BLACK PEPPER
2 ORANGES – HALVED
2 STAR ANISE
1 SMALL BUNCH OF ROSEMARY SPLIT INTO THREE

1.2KG MARIS PIPER POTATOES – PEELED AND ROUGHLY CUT INTO CHUNKS
500G GOLDEN BEETS – CLEANED AND QUARTERED
2 WHITE ONIONS –CUT INTO QUARTERS
SEVERAL GLUGS OF MAPLE SYRUP
100ML WHITE WINE
GENEROUS SPRINKLE OF SEA SALT FLAKES

 MARMALADE GRAVY-
GLUG OF OLIVE OIL
2 BANANA SHALLOTS – FINELY DICED
125 ML WHITE WINE
1 PINT OF GOOD QUALITY CHICKEN STOCK
2 TSP MARMALADE
3 SPRIGS OF THYME

PREHEAT YOUR OVEN TO 180 DEGREES CELSIUS.

BEGIN BY COMBINING THE GROUND CORIANDER, NUTMEG AND BLACK PEPPER, PIERCE THE SKIN OF THE DUCK AND THEN RUB THE SPICE MIX ALL OVER THE DUCK | PLACE HALF AN ORANGE INSIDES EACH CAVITY ALONG WITH A STAR ANISE AND A SMALL BUNDLE OF ROSEMARY | TAKE ONE OF YOUR OVEN RACKS AND PLACE THE DUCK NEXT TO EACH OTHER AND DIRECTLY ON IT | ONLY PLACE INTO THE OVEN ONCE YOU’VE POSITIONED THE TRAY WITH POTATOES IN UNDERNEATH IT

PLACE CUT POTATOES INTO SALTED BOILING WATER AND PART BOIL FOR 12 MINUTES THEN DRAIN | TAKE ONE LARGE AND DEEP ROASTING TRAY (ONE LARGE ENOUGH TO CATCH ALL THE FAT FROM THE DUCKS) ARRANGE POTATOES, BEETROOT, TWO ORANGE HALVES- SQUEEZED AND ONIONS IN IT- ENSURE THEY DON’T OVERLAP | DRIZZLE OVER A SEVERAL GLUGS OF MAPLE SYRUP, WHITE WINE AND ADD SEASONING- SAVING THE LAST BUNCH OF ROSEMARY TO ADD 20 MINUTES BEFORE REMOVING FROM THE OVEN | ROAST BOTH THE DUCKS AND THE POTATOES FOR AROUND AN HOUR, GIVING THE POTATOES A SHAKE EVERY SO OFTEN- THEY SHOULD ALMOST CONFIT THEN CRISP UP

ONCE THE DUCKS COOKED, REMOVE, COVER WITH FOIL AND A TEA TOWEL, ALLOW TO REST FOR A GOOD 10-15 MINUTES- FOR CRISPY SKIN SIMPLY PLACE BACK UNDER THE GRILL FIVE MINUTES BEFORE SERVING AND ALLOW TO CRISP UP

FOR THE GRAVY, HEAT THE OIL, ADD THE ONIONS, ALLOW TO SOFTEN AND TURN GOLDEN, INCREASE THE HEAT AND ADD THE WINE, BRING TO THE BOIL THEN ADD IN THE STOCK, MARMALADE AND THYME, BRING BACK TO THE BOIL AND REDUCE FOR TEN MINUTES THEN SERVE.

GINGERBREAD CHEESECAKE WITH SPICED NUTMEG CARAMEL

Feeds – 6-8, Preparation time – 25 minutes, Cooking Time – 1.15 hrs

Ingredients
Ginger crunch crust:
300g ginger crunch biscuits – blitzed to a fine even crumb
110g salted butter – melted
3 medjool dates –stone removed

Cheesecake mixture:
3 x cream cheese pots 280g - in total 840g
1 tin pumpkin puree 350g
150g caster sugar
½ tsp vanilla paste
zest of 1 orange plus juice of half the orange
½ tsp nutmeg
½ heaped tsp cinnamon
1 tsp ground ginger
6 large free-range eggs
2 heaped tbsp plain flour

Caramel sauce:
270g caster sugar
150ml double cream
50g butter
½ fresh nutmeg grated
3tbsp spiced stem ginger plus a good glug of the syrup- ginger finely diced

Instructions
Preheat the oven to 170 degrees Celsius.
Begin by making your biscuit base. Melt your butter and set to one side. Blitz
your biscuits to a fine crumb then add in the dates and blitzed until combined.
Pour in the melted butter and thoroughly combine. Use a cake tin with removable sides and 26-28cm in size. Grease the bottom and edges of your cake tin then line with parchment. Spread the biscuit base patting it down to form a solid and even base. Bake for 8-10 minutes then remove and
allow to set.

Combine all cheesecake mixture apart from the eggs, whisk until thoroughly
combined in food processor or with an electric whisk. One by one add in the
eggs, whisking again until thoroughly combined.  Pour over your biscuit base. Place in the oven and bake for 45 minutes until it has a little wobble to it still. Turn the oven off, open the door slightly and allow to cool in the oven to avoid splitting.
Cool completely before removing from the tin. Store in the fridge until ready to serve.

Caramel Instructions
Pour sugar into a saucepan, add in 5 tbsp of water and cook over a medium heat until the sugar has dissolved fully. Don’t be tempted to stir or interfere with the sugar at this point. Increase the heat cooking until it turns a caramel colour.  Remove from the heat and add in both the cream and butter, stir until you have a caramel consistency.  Add in your spices and ginger. Pour over the cheesecake and serve.

Black Forest profiterole stack


Feeds-4-6 - Preparation time – 25 minutes - Cooking time – 50 minutes

Ingredients

Profiteroles
75g unsalted butter
150ml water
100g plain flour – sifted
pinch of salt
3 medium free-range eggs – lightly beaten

piping bags needed

Crème patissière with cherry filling
4 egg yolks – lightly beaten
100g super fine caster sugar
25g plain flour
350 ml milk
1 vanilla pod or ½ tsp vanilla bean paste
1 jar of kirsch soaked cherries – roughly chopped

Chocolate kirsch and cherry sauce
200g good quality dark chocolate – roughly broken
170ml double cream
150ml kirsch
1 jar of kirsch soaked cherries
Chocolate dipped cherries
250g cherries
100g dark chocolate – melted
sprinkle of sea salt flakes

Instructions:

Preheat the oven to 200 degrees Celsius. Line two baking trays with parchment paper | Place the butter and 150ml of water in a saucepan over a high heat until the butter melts and the water begins to boil. Once boiling immediately add the flour and a pinch of salt, stir vigorously with a wooden spoon until the mixture comes together | Reduce the heat and continue to stir for another minute | When the mixture begins to stick or coat the base of the pan remove from the heat completely and allow to stand for 1 minute | Now gradually add in the whisked eggs, beating the mixture vigorously one more time until it comes together in a glossy dough like consistency | It should still be able to drop off the spoon at this stage | Transfer the mixture to your piping bag and pipe or spoon onto your parchment rounds that are a little bigger than a tablespoon Wet your finger and pat the top of each round so you get a nice round and smooth top to your profiteroles | Allow enough room between each as they’ll grow when baked | Transfer to the middle of the oven and allow to bake for 25-30 minutes or until golden | Once cooked remove from the oven, make a small hole with a knife or scissors in the bottom or side and transfer to a wire rack to cool.

For the crème patissière, whisk the egg yolks with the sugar until light and fluffy then stir in the flour | Place the milk and vanilla in a saucepan and bring to the boil | Remove the vanilla pod and reduce the heat to a medium low heat then add in the egg yolk mixture, whisk vigorously and increase the heat a little so it just about comes to the boil and thickens | The trick is to ensure you don’t over cook and scramble the mixture | Pour into a bowl and stir through your cherries, cover with cling film (to prevent a film from forming) cool and then transfer to the fridge until ready to use | When ready to use transfer to a piping bag and pipe into holes made in profiteroles.

To make the chocolate kirsch and cherry sauce add the broken chocolate to a bowl and set over a pan of boiling water, allow to melt | In a separate pan combine the cream, kirsch and cherries and warm (don’t bring to the boil) | Once the chocolate has melted simply pour the cream in and whisk until combined and you have a thick glossy sauce (for extra gloss you can add a knob of butter).

For the chocolate dipped cherries, simply melt chocolate in a bowl over a pan of boiling water and dip the cherries in the mixture before laying them out on parchment paper | Sprinkle with a little sea salt flakes and allow to cool before transferring to the fridge | Serve the profiteroles piped with the crème patissière, a generous serving of cherry chocolate sauce and a scattering of chocolate dipped salted cherries.

Note – You can double this recipe for a seriously impressive stack.

PANETTONE WAFFLES WITH CREME ANGLAISE AND DRUNKEN APRICOTS

Feeds – 4 | Preparation time –15 minutes

Panettone Waffles –
250g plain flour
7g baking powder
20g caster sugar
1 tsp ground cinnamon
470ml full fat milk
2 eggs
30ml vegetable oil
handful of dried apricots – finely chopped
handful of raisins – finely chopped
large knob of butter to grease waffle maker
Drunken Apricots – Allow 1 Apricot per serving
2 generous glugs of brandy
1 knob of butter
2 tbsp of brown sugar
1 star anise
1 clove

Crème Anglaise –
250ml double cream
½ tsp vanilla extra or 1 vanilla pod, halved and seeds scraped
4 large egg yolks - whisked
75g caster sugar

Combine all of the waffle ingredients except the dried fruit in a large mixing bowl until the large lumps have disappeared – be careful to not over stir before finally adding in the chopped fruit. Allow the waffle maker to heat up and give it a generous coating of butter. Add a ladle of the mixture and allow to cook until golden. This should take a couple of minutes or so. Serve while hot or reheat in the oven until crisp.

For the drunken apricots combine all of the ingredients except the apricots and bring to the boil before reducing the heat to low. Chop the apricots into thirds or halves and lay them chopped side down in the brandy. Allow to stew for 5 or so minutes until soft then serve. Drizzle over juice from the pan when serving.

For the Crème Anglaise combine the cream and vanilla in a saucepan, place over a medium to high heat and bring almost to the boil. Combine the egg yolks and sugar until you have a smooth consistency then pour half of your hot cream mixture into your egg and sugar mixture and whisk vigorously. Pour the combined ingredients back into the pan with the remaining warm cream and continue to whisk to avoid any lumps forming. Continue to cook over a medium heat until the sauce thickens a little. Serve warm poured over the waffles.

Candy cane white Russian

Makes – 1 | Preparation time – 5 minutes

ingredients:
25ml Kahlua
25ml Vodka
25ml Peppermint schnapps
Milk/ oat milk
Candy canes

Begin by wetting the rim of your glass | muddle your candy canes into a crumb and sit the rim of the glass in it so you have an even rim | Half fill your tumbler or old fashioned glass with ice, pour over Khalua, vodka and peppermint schnapps then top up with milk | Serve as is or gently stir to combine

Spiced ginger bundt cake, salted caramel, toasted coconut and cream cheese frosting - WITH MIELE STEAM OVEN

A favourite rich, dense, sticky spiced bundt cake that never fails to impress guests. This indulgent centrepiece is a brilliant celebration cake and one that can be made several days in advance due to its density and moistness. Baking on the intensive bake function ensures an even and reliable bake with added moisture.

Makes – 1 bundt cake | Preparation time – 10 minutes | Cooking time – 1HR- 1.10HRS minutes

Ingredients –

300g unsalted butter  

50g butter to generously grease mould with

300g black treacle

450g dark muscovado sugar

8 balls of stem ginger – finely diced 

5 tbsp stem ginger syrup 

3 large free-range eggs – beaten

300g plain flour

1.5 tsp bicarbonate of soda

1 tbs ground ginger

1 heaped tsp cinnamon

1 tsp mace or nutmeg

300ml natural yogurt 

Cream Cheese frosting  –

70g butter – softened

280g full fat cream cheese

130g icing sugar

finely grated zest of 1 large orange

Additional toppings – 

2 handfuls of toasted coconut flakes

 Instructions  –

Preheat the oven to 180 degrees Celsius on the intensive bake function. Generously grease each bundt tin and set to one side. 

Combine the butter, treacle and sugar over a medium to low heat cooking until the butter has melted then add in the stem ginger, stem ginger syrup and eggs. Whisk until thoroughly combined. 

Sift the flour, add the bicarbonate of soda and add in the dried spices. Next pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yogurt . Whisk again until fully combined.

Pour the mixture into the mould and bake for around 1-1.10hr or until a knife comes out clean when you slice into the cake. Once it’s cooled a little, turn out of the mould and allow to cool on a wire rack. Don’t add the frosting until the cake has cooled completely. 

For the frosting first combine the cream cheese with softened butter, whisking until thoroughly combined then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the zest and generously cover your cake. 

Lightly toast your coconut flakes until slightly golden and allow to cool before scattering or arranging over the frosting. 

Drunken apricot upside-down cake- BREVILLE COLLABORATION

Requires one 8-9inch baking tin

Feeds 6-8

Preparation time 10-15 minutes

Cooking time 35-40 minutes

Ingredients: 

250g dried soft apricots

3tbsp of brandy

generous knob of butter

6tbsp granulated brown sugar (you can use muscovado for a darker caramel finish - like I have here although it’s the less traditional way)

For the sponge – 

160g soft brown sugar

120g unsalted butter

zest of 1 orange

1tsp orange blossom water

1tsp vanilla bean paste

2 free range eggs

100ml full fat milk

190g plain flour

1tsp baking powder

1tsp cinnamon

½ tsp salt

Instructions – 

Preheat the oven to 175 degrees Celsius.

Begin by combining the apricots with the brandy and allow to sit for at least 20 minutes.

Generously coat the baking tin with butter then sprinkle over a good coating of sugar. 

Once the apricots have soaked in the brandy, arrange them on top of the sugar, sitting them next to each other, lining the base of the baking tin. 

To make the sponge –

Plug in your Breville Heatsoft™ hand mixer, then using the beater attachment, cream together the chilled butter and sugar. Begin beating on the lowest setting, press the Heatsoft™ button and beat until you have a light, creamy consistency. There should be no grain from the sugar left once properly combined. You may need to scrape down the edges from time to time. 

Next, add the orange zest, orange blossom water, vanilla bean paste and any leftover brandy and combine. In another bowl, using the whisk attachment of the Heatsoft™ hand mixer, combine the eggs and milk, then gradually combine with the butter and sugar mix. 

Separately mix all dry ingredients and pass through a sieve. Flour, baking powder, cinnamon and salt. Gradually add this to your wet mix being mindful to not over mix but equally be sure it is fully combined. 

Pour the batter over the top of the apricots and bake for around 35 minutes or until a knife it comes out clean when the cake is pierced.

Let sit for a couple of minutes then carefully turn out onto your serving plate or platter. 

Serve with whipped cream (don’t forget you can use the whisk function on the Breville Heatsoft™ hand mixer for this too), or ice cream, or both! If you are going all-out finish with a drizzle of golden syrup. 

BUY HERE

 Giant pavlova with poached rhubarb, physalis, nut brittle and vanilla and rose cream

COLLABORATION WITH ROBERT WELCH

Layered drunken carrot cake with brandy butter icing

2 x 6 ½ inch tin or similar

Ingredients –  

140g raisins

100g dried apricots – roughly chopped

8 dates – stones removed chopped

2 generous glugs of brandy

generous knob of butter for greasing

 580g self raising flour – sifted

2 heaped tsp of baking powder

3 heaped tsp of ground cinnamon

3 tsp ground ginger

120g stem ginger – diced

finely grated zest of 1 large orange

600g light brown sugar

660g carrots – coarsely grated

140g walnuts – halved

8 free range eggs – beaten

380ml sunflower oil

Brandy butter cream cheese frosting–

140g butter – softened

560g full fat cream cheese

260g icing sugar

1 tsp vanilla bean paste

70ml brandy

Caramel shards-

150g caster sugar

parchment paper

Instructions –

Preheat your oven to 180 degrees Celsius.

Begin by combining the raisins, apricots and dates with the brandy and set to once side to soak for 20 minutes. 

Grease your tin with butter then line with parchment.

Combine the flour, baking powder, cinnamon and ground ginger in a large bowl and thoroughly combine. Next add in the stem ginger, orange zest, light brown sugar, carrots and walnuts stirring again to combine. Drain the raisins, apricots and dates and add these too followed by the beaten eggs and sunflower oil. Mix again until all ingredients are thoroughly combined. Using either one tin, pour in half the mixture then the repeat the process once the first sponge is cooked or pour into two tins.

Place in the oven and cook for around-35-45 minutes. Check that it’s cooked through by using a skewer or knife. It should come out clean when pricked the whole way through. 

Allow to cool a little for around 10 minutes before turning out. Cut in half once completely cooled, so you have two rounds. Repeat the process with the second cake. 

For the cream cheese icing beat together to softened butter with the cream cheese then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the vanilla bean paste and brandy, mixing until thoroughly combined. 

Once you have 4 cooled rounds, layer them up with the brandy cream cheese, ensuring you save enough to ice the entire cake.

For the caramel shards, line a baking tray with parchment. Heat heavy based frying pan and add in half of the sugar, allow to melt over a medium heat and once melted gradually add in the remaining sugar until that too has melted and turned to a golden brown colour. Pour out on parchment paper and cover with another sheet of parchment, for thin shards roll out with a rolling pin, allow to cool then peel off the parchment then crack into shard and arrange I your cream cheese frosting.  

Filo cups with confit duck, orange, blackberries and rosemary.

Feeds 6-10

10-15 minutes

Ingredients –

250g filo pastry- cut into 2inch squares

olive oil

Filling- 

Tin of confit duck- roasted up until crispy- broken up into bitesized pieces

300ml orange juice

1 orange- peeled, segments diced into small cubes

200g blackberries, halved

4 sprig of rosemary

sprinkle of sea salt flakes

several turns of freshly ground black pepper

drizzle of cold press rapeseed oil

small handful of micro herbs/cresss

Pre heat the oven to 170 degrees Celsius.

Begin by making the filo cups. I use a canapé tray, which makes up 42 small pastry cups at once. Once you’ve cut the filo pastry into 2inch squares, using a pastry brush coat one side of the filo squares with a little oil then layer up 3 three squares, all slightly off centre to give a more rustic look. Place into the canapé tray, pushing the pastry evenly into the bottom of the moulds so once baked they sit up straight. Place in the oven and bake for 5-6 minutes or until golden. Remove and allow to cool. These can now be stored in an air tight container for a week or so. 

For the filling, roast the confit duck until crisp and dark. 

Place the orange juice in a saucepan over a high heat and allow to reduce by half and become syrup like, add several turns of freshly ground black pepper and set to one side. 

Prepare the orange, halve the blackberries and set to one side to garnish. 

For the crispy rosemary add a generous glug of oil to a large frying pan and heat over a medium to high heat.Test the oil is hot enough by adding one small sprig of rosemary, it should fizz immediately. Fry the sprigs of rosemary, allow them to cook for 20-30 seconds then remove a drain on paper towel. Once cooled take a pair of scissors and snip into small garnish sized sprigs. 

Place the filo cups on a flat platter, evenly share the crispy confit duck, scatter over the small segments of orange then drizzle with the orange reduction, garnish with the halved blackberries. Sprinkle over sea salt flakes, freshly ground black pepper. Scatter with micro herbs and serve. 

Seeded fennel crackers 

Ingredients-

600g mixed seeds

sprinkle of sea salt flaked

several turns of freshly ground black pepper

1-2 tsp of fennel seeds

5 tbsp chia seeds

230ml warm water

Instructions – 

 Combine all dry ingredients thoroughly then add in the warm water and stir again, thoroughly. Set to one side, allow to rest for 20 minutes then give it another good stir, repeat this process 4 times, this allows the chia to become gelatinous and the glue which sticks this cracker together. After around an hour transfer mixture to a baking sheet lined with parchment add another sheet of parchment on top and with a rolling pin, roll out until thin, around 2-3 mm thick.

Preheat to oven to 160 degrees Celsius and place the sheets of seeds in parchment in the oven and bake for around 50 minutes. -1hr or until golden and crips. Allow to cool and store in an airtight container. 

Layered drunken carrot cake with brandy butter icing

2 x 6 ½ inch tin or similar

Ingredients –  

140g raisins

100g dried apricots – roughly chopped

8 dates – stones removed chopped

2 generous glugs of brandy

generous knob of butter for greasing – 

580g self raising flour – sifted

2 heaped tsp of baking powder

3 heaped tsp of ground cinnamon

3 tsp ground ginger

120g stem ginger – diced

finely grated zest of 1 large orange

600g light brown sugar

660g carrots – coarsely grated

140g walnuts – halved

8 free range eggs – beaten

380ml sunflower oil 

Brandy butter cream cheese frosting–

140g butter – softened

560g full fat cream cheese

260g icing sugar

1 tsp vanilla bean paste

70ml brandy

Caramel shards-

150g caster sugar

parchment paper 

Instructions –

Preheat your oven to 180 degrees Celsius.

Begin by combining the raisins, apricots and dates with the brandy and set to once side to soak for 20 minutes. 

Grease your tin with butter then line with parchment. 

Combine the flour, baking powder, cinnamon and ground ginger in a large bowl and thoroughly combine. Next add in the stem ginger, orange zest, light brown sugar, carrots and walnuts stirring again to combine. Drain the raisins, apricots and dates and add these too followed by the beaten eggs and sunflower oil. Mix again until all ingredients are thoroughly combined. Using either one tin, pour in half the mixture then the repeat the process once the first sponge is cooked or pour into two tins.

Place in the oven and cook for around-35-45 minutes. Check that it’s cooked through by using a skewer or knife. It should come out clean when pricked the whole way through. 

Allow to cool a little for around 10 minutes before turning out. Cut in half once completely cooled, so you have two rounds. Repeat the process with the second cake.  

For the cream cheese icing beat together to softened butter with the cream cheese then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the vanilla bean paste and brandy, mixing until thoroughly combined.  

Once you have 4 cooled rounds, layer them up with the brandy cream cheese, ensuring you save enough to ice the entire cake.

 For the caramel shards, line a baking tray with parchment. Heat heavy based frying pan and add in half of the sugar, allow to melt over a medium heat and once melted gradually add in the remaining sugar until that too has melted and turned to a golden brown colour. Pour out on parchment paper and cover with another sheet of parchment, for thin shards roll out with a rolling pin, allow to cool then peel off the parchment then crack into shard and arrange I your cream cheese frosting.  

Fenwick Christmas Tea infused ham with cloves, bay and Clementine Liqueurserved with festive poached pears.

Fenwick Christmas Teainfused ham with cloves, bay and Clementine Liqueurserved with festive poached pears. 

Ingredients –

1 good quality gammon joint – around 2kg – boneless

4 tbsp stem ginger syrup (taken from a jar of stem ginger)

3 fresh bay leaves

1 tsp of black peppercorns

½ tsp mace

½ tsp cloves

2 large strips of orange peel

3 pints of brewed Fenwick Christmas Tea (enough to cover the gammon)

For the roasting glaze –

5tbsp Fenwick Clementine marmalade

2 tbsp cloves

3 tbsp golden caster sugar

several turns of freshly ground black pepper

Poached pears – 

3 conference pears – not yep ripe and firm in texture – peeled and stalk left on

3/4 bottle of fruity red wine

2 generous glugs of Fenwick Blackberry and Ginger Gin Liqueur 

large strip of orange peel

juice of half a lemon

1 star anise

3 peppercorns

100g caster sugar

Instructions – 

Begin by infusing your tea for 2-3 minutes. Next place your gammon in a large saucepan and pour over the tea ensuring the tea covers the gammon entirely. Next add in the ginger syrup, bay leaves, peppercorns, mace, cloves and orange peel and slowly bring to a simmer. Any scum that gathers can be skimmed. Simmer for around an hour and half. Remove the gammon and allow to cool a little. 

Preheat the oven to 200 degrees Celsius. Take a sharp knife and remove the skin, leaving a 1/3 cm worth of fat beneath. Next score the fat into diamonds and cover with the marmalade, a sprinkle of sugar and freshly ground black pepper. Take the cloves and stud each corner of the diamonds. Place in the oven for around 25-30 minutes or until you have a golden bubbling glaze. Allow to cool and serve. 

Poached pears – 

Begin by combining the red wine, Fenwick Blackberry and Ginger Gin Liqueur, orange peel, lemon juice, star anise, peppercorns and 100g caster sugar. Bring the liqueur almost to the boil so that the sugar melts then reduce the heat to a simmer and place in the peeled pears. Ensure that all pears are covered for an even colouring. Allow them to simmer for around 25-30 minutes then remove the pears. Increase the heat bringing the liquid to a boil and allow to reduce until syrup like (add a knob of butter for gloss) and serve alongside or poured over the pears. 

Caramelle with confit garlic ricotta and Grana Padano

 Roasted lemon chicken with Grana Padano roasted potatoes

and fennel salad 

As we begin to welcome in the first signs of spring, this recipe offers an alternative to the classic Sunday roast that has ushered us through the winter months. It is a vibrant nod to the lighter and brighter months to come and it is the perfect dish to serve for guests over long, lingering lunches. 

The alchemy of flavours is a tried and tested combination; lively acidic lemon pairs well with its sweeter orange counterpart and is set perfectly against the decadent Grana Padano Reserva bringing rich, buttery notes of hay to create a beautifully rounded dish. Served alongside the freshness of crisp fennel and fragrant lemon and thyme chicken and of course those extra crunchy, perfectly golden new potatoes. 

Add this dish to your culinary repertoire and you will be making it repeatedly. 

{collaboration]

Roasted lemon chicken with Grana Padano roasted potatoes and fennel salad 

Feeds 4-6

Preparation time - 20 minutes

Cooking time - 1-1.15hrs

Ingredients - 

Lemon Butter Chicken

1 organic chicken 1.5kg - bought to room temp

50g softened butter

2 sprigs of thyme - leaves only

1/2 lemon - halved & zested

salt & pepper
Gravy -

1tsp plain flour

Grana Padano Roasted Potatoes - 

500g new potatoes - cleaned

generous glug of rapeseed oil

50g butter

20g Grana Padano - finely grated

Salt 

Fennel, Orange & Grana Padano Salad - 

50g Grana Padano reserva - peeled into shavings

1 lrg bulb of fennel - finely cut on mandoline 

1 lrg orange - finely cut on mandoline

1/2 banana shallot - finely diced

fennel tops to garnish

Dressing - 

juice 1/2 lemon

juice of 1 orange - plus zest of half

good glug of rapeseed oil

salt & pepper to taste 

 Instructions - 

Lemon Butter Chicken -

Begin by preheating your oven to 190 degrees Celsius. 

Bring your chicken to room temperature. Roughly muddle or chop the thyme leaves with salt, pepper, and lemon zest. Add in butter and mix. Carefully lift the skin of the chicken breast and add in an even layer of herb butter. Place the lemon chunks inside the cavity (if you have leftover thyme add that too) finish with a little drizzle of rapeseed oil over the skin and a sprinkle of sea salt flakes. Place on the middle shelf and roast for around 1.15 hrs. 

To check the chicken is cooked pierce the skin of the leg, the liquid should run clear. Once cooked allow to rest for a good 20-30 minutes. Cover with foil to keep warm.

With the tray that the chicken was cooked in add one heaped tsp of flour, allow to cook for a minute or so then gradually add in 300ml of water (or chicken stock) cook over a medium heat. Use a spatula to help dissolve the chewy dark bits from where the chicken roasted- this is the key to creating a great flavour). Allow to cook and reduce until you have a super flavoursome jus to pour over. 

Grana Padano Roasted Potatoes -

Place new potatoes in a roasting tray, add rapeseed oil and butter and shake the potatoes until evenly coated. Add seasoning. Place in the oven 30 minutes into the chicken cooking, (on a shelf beneath the chicken). When you remove the chicken increase the temperature to 200 degrees Celsius. Using a tray, the same size, place on top of the half-cooked potatoes and lightly crush until the potatoes split. Add a little more oil and juice of half a lemon and place back in the oven, roast until golden. Five minutes ahead of serving sprinkle over finely grated Grana Padano and lemon zest and roast for further 5 minutes until golden and crisp. 

Fennel, Orange & Grana Padano Salad - 

Prepare all ingredients and mix. Combine the dressing ingredients, taste for seasoning adjust to your preference, lots of black pepper works well. Drizzle over dressing, finish with scattering over any fennel tops you have plus a little orange zest and serve alongside the chicken and potatoes.