Lime and cranberry bread and butter pudding

Ingredients
For the lime curd

8 limes, zest and juice

85g/3oz cold butter, cut into cubes

225g/8oz caster sugar

3 free-range eggs, lightly beaten

For the pudding

300ml/10½fl oz full-fat milk

300ml/10½fl oz double cream

pinch salt

3 free-range eggs

100g/3½oz soft light brown sugar

40g/1½oz unsalted butter, softened, plus extra for greasing

275g/10oz white bread rolls, sliced

100g/3½oz fresh cranberries

50g/2oz dried cranberries

3-4 tbsp rum (optional)8 tbsp ready-made redcurrant jelly, for glazing

200ml/7fl oz double cream, whipped until stiff peaks form when the whisk is removed, to serve

Method
1. For the lime curd, heat all the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilized jam jars.

2. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a seperate bowl, whisk the eggs and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.

3. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over each slice.

4. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and one to two tablespoons of rum, if using. repeat the layering process until all of the bread, cranberries and rum have been used up.

5. Pour the cream and egg mixture over the bread and set aside to soak for one hour.

6. Preheat the oven to 180C/365F/Gas 4.

7. Place the pudding dish into a roasting tin filled to a depth of about 0.5cm/¼in with boiling water (this is called a bain marie). Transfer to the oven and bake for 40-45 minutes, or until the custard has set and the top of the pudding is pale golden-brown.

8. Remove from the oven and from the bain-marie and set aside to cool for 8-10 minutes.

9. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for another 10 minutes.

10. Serve with the whipped cream.

Glazed ham with mango salsa

Ingredients
For the ham

3.2kg/7lb piece of boned and rolled ham, pre-boiled according to instructions

For the glaze

24 whole cloves

4 tbsp honey

1 tbsp wholegrain mustard

2 tbsp dry sherry or rum

1½tsp soy sauce

40g/1½oz soft brown sugar

For the mango salsa

1½ large or 2 smaller, ripe mangoes, peeled and cut into small dice

½ medium-sized red onion, finely diced

1 red chilli, seeded and finely chopped

1½ tbsp lime juice

¾ tsp caster sugar

sea salt and freshly ground black pepper

Method
1. Preheat the oven to 180C/350F/Gas 4. Using a small, sharp knife, score the fat on the ham in a diamond pattern. Press a clove into the centre of each diamond. Place the ham joint onto a rack resting in the base of a roasting tin. Pour a few tablespoons of water into the bottom of the roasting tin to prevent the glaze from burning as it drips into the bottom of the tin.

2. Put the ingredients for the glaze into a saucepan and stir over a low heat until the sugar is dissolved. Spoon a thick layer of the glaze all over the ham joint, place in the oven and bake for 20-30 minutes, spooning over more glaze every now and then until it has all been used up. Then spoon the slowly caramelising glaze from the base of the tin back over the ham every now and then until the ham is richly golden and the juices run clear when the meat is pierced with a skewer in the thickest part.

3. For the salsa, place all ingredients in a bowl and stir gently to combine. Season to taste with salt and pepper. Set aside for at least 30 minutes to allow the flavours to combine.

4. If serving hot, leave the ham joint to rest for 20 minutes before carving. Otherwise leave for several hours to go cold. Serve thinly sliced with the mango salsa.

Compare The Meerkat Bloopers

Turkey curry

Ingredients

2tbsp ghee/clarified butter2tbsp vegetable oil
6 cloves2x 2.5cm /1inch

cassia bark or cinnamon sticks

4 cardamom pods lightly bruised

2tsp roasted cumin seeds

2onions finely chopped

½ tsp ground turmeric

3cm fresh ginger finely grated

2 cloves crushed/ finely chopped garlic

2 green chillies finely chopped

1tsp chilli powdersalt to taste

1tsp ground black pepper

1 tbsp tomato puree dissolved in 2 tbsp water300ml

sieved tomato (passata/creamed tomatoes)

1tsp sugar50ml water

400g or more leftover turkey cut into bite size pieces

4tbsp lightly whisked yoghurt

1tsp garam masala

2tbsp chopped coriander leaves

Juice of ½ a lime or lemon

1tbsp toasted flaked almonds
method

1. Heat the ghee and oil in a wide saucepan until hot. Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
2. Fry for a few seconds until they start to sizzle then add the onions along with the turmeric. Fry the onions to a pale golden brown. Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan, add a splash of water to bring the mixture together.
3. Now add the tomato puree, the creamed tomatoes sugar and 50ml water. Stir and simmer for 3-4 minutes.
4. Add the turkey pieces, stir and coat them well into the sauce. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5 minutes. Squeeze in the lemon or lime juice. Remove to a serving bowl and garnish with the toasted almonds.

HAPPY CHRISTMAS TO ALL MY READERS

AND

A HAPPY NEW YEAR

FROM CUSHYFOODS

how to cook a turkey

Simple steps how to cook a turkey:
Allow about 15 minutes of cooking time per pound - about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.
1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.
2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.
3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.
4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.
5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.
7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly. Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.
Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.
1. See step one above
2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.
3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.
4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.
5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.
6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.
7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

Curry chicken stir-fry

Ingredients
For the curry paste
1 tsp ground Turmeric
½ tsp Chilli powder
½ tsp mild or medium curry powder
½ tsp ground Coriander
1 tbsp Sichuanese chilli bean paste
1 tbsp shaoxing rice wine or dry Sherry
For the chicken
560g chicken breast fillets, skin removed
2 Star anise
1 tbsp shaoxing rice wine or dry Sherry
1 inch peeled and finely sliced fresh ginger
salt and ground freshly ground white pepper
1 tbsp groundnut oil
1 red Onion, sliced
2 Spring onions, sliced diagonally into 2cm/1in pieces
1 handful bean sprouts
100 g Chinese Cabbage, washed and shredded
1 tbsp light Soy sauce
Method

1. For the curry paste: place all of the curry paste ingredients into a food processor and blend to a smooth paste. Set aside.

2. For the chicken, bring a pan of water to the boil, then reduce to a simmer and add the star anise, rice wine or sherry, fresh ginger and chicken breast. Cook for 25 minutes, or until the chicken is cooked through. Remove the chicken and shred into large pieces. Remove the scum from the stock and set aside.

3. Mix the chicken with the curry paste.

4. Heat a wok until smoking, then add the groundnut oil. Fry the red onions for 1-2 minutes, or until softened, then add the chicken, red peppers, spring onions, beansprouts and Chinese leaf. Stir-fry for 1-2 minutes, then season with the light soy sauce.

'Trini' prawn curry

Ingredients
For the spice paste
4 cm fresh ginger, grated
2 small Onions, finely chopped
4 cloves Garlic, finely chopped
6 small fresh pimentos, or 1 red pepper, finely chopped
2 tbsp chopped Coriander, or shadow benny
3 sprigs Thyme, leaves only
2 tbsp chopped Parsley
1 stick Celery, chopped
25ml white wine vinegar
generous pinch ground Black peppercorns
For the curry paste
3 tbsp medium-strength curry powder
2 tbsp vegetable oil
500 g shelled Prawns, uncooked
1 tsp chopped coriander leaves
1 Spring onion, or 1/2 small celery stick, finely chopped
1/2 Scotch bonnet pepper, seeds removed, finely chopped

Method

1. Combine the ginger, onions, garlic, red pepper, coriander, thyme, parsley and celery. Tip everything into a food processor or liquidiser and add about 25ml vinegar and blend until smooth. You could also use a mortar and pestle. Mix about 2-3 rounded tablespoons of this ‘green seasoning’ mixture with the prawns.

2. Blend the curry powder with about 125ml water – or enough to make a slack paste.

3. Heat the oil in a wok or large frying pan set over a medium heat and fry the curry paste, stirring all the time, for 1 minute – until fragrant.

4. Tip the prawns into the pan and fry for about 3-4 minutes, until they turn a delicate shade of pink around the edges.

5. Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.

6. Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.

Beef, ale and turnip stew with bubble and squeak cakes

Ingredients
For the stew
900g lean, boneless beef shin, topside or braising steak, cut into 5cm cubes
4 tbsp sunflower oil
1 tbsp English mustard powder
2 medium Onions, roughly chopped
225g baby Turnips, peeled and halved
225g button mushrooms, roughly chopped
300g baby or chantenay carrots, scraped and left whole
600ml stout, or ale
200g can chopped Tomatoes
2 tsp runny Honey
1 Bay leaves
For the bubble and squeak cakes
50g Butter
900g cooked mashed potato
175g cooked spring greens or savoy Cabbage, finely shredded
2 tbsp sunflower oil

Method

1. For the stew: preheat the oven to 170C/gas 3. In a large plastic bag combine the flour, mustard and a little salt and pepper. Add the beef and toss in the seasoned flour to coat.

2. Heat half the oil in a large frying pan over medium heat and cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large casserole dish.

3. Add the remaining oil to the frying pan and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2-3 minutes, then transfer to the casserole dish with the beef.

4. Add the carrots to the casserole, then the stout or ale, tomatoes, honey and bay leaf. Bring to the boil, reduce the heat, cover and cook in the oven (or on the hob) for 2-3 hours or until the meat is tender.

5. For the bubble and squeak cakes: about 15 minutes before the stew is done, heat the butter in a small pan. Add the onion and cook for 5-7 minutes, until soft but not brown. Set aside to cool.

6. Place the potatoes and cooked spring greens or cabbage in a large bowl. Add the fried onion and season. Mix thoroughly and shape into six firm cakes.

7. Heat the oil in a large heavy-based frying pan and cook the cakes for 3-4 minutes on each side. Drain on kitchen paper and serve with the stew.

Beef with ginger and pineapple

Ingredients

450g lean beef steaks
225g fresh pineapples
2 red peppers
2 Spring onions
1 tbsp sunflower oil
2 tbsp shredded fresh ginger
1 tbsp water, or stock
2 tsp Chinese rice wine, or dry sherry
2 tbsp low salt Soy sauce
1/2 tsp Sesame oil
For the marinade
2 tbsp Chinese rice wine, or dry sherry
½ tsp Sesame oil
1½ tsp cornflour

Method

1. Cut the beef into thick ¼ inch x 2 inch (0.5 x 5 cm) slices and put them in a bowl.Add the marinade ingredients, mix well and set aside.

2. Peel the pineapple and cut into small slices, discarding the tough core. De-seed the peppers and cut them into wedges. Cut the spring onions into 3-inch (7.5cm) lengths.

3. Heat the wok, then pour in the oil. Add the beef and stir-fry for 1 minute to brown.Remove the beef with a slotted spoon and set aside. Add the ginger, peppers and spring onions to the wok and stir-fry for 1 minute.

4. Pour in the water, the rice wine, the soy sauce and cook for about a minute. Drain the juices from the beef into the wok and also add the pineapple.

5. Return the beef to the wok and cook until it and the pineapple are heated through. Add the sesame oil and give the mixture one or two final stirs. Serve at once.

Mozzarella meatballs and spaghetti

Ingredients
For the meatballs
500g minced beef
50g fresh breadcrumbs
2 cloves Garlic, crushed
1 tsp Salt
1/2 tsp freshly ground black pepper
handful of fresh parsley, finely chopped
1 tsp dried Oregano
75g Mozzarella
3 tbsp Rapeseed oil
For the sauce
1 small Onion, diced
2 roasted red peppers, (from a jar)
2 tbsp tomato purée
juice of 1 Oranges
200ml beef stock
1 tbsp Balsamic vinegar
50g stoned green olives, sliced
spaghetti, to serve

Method

1. For the meatballs

2. Mix the minced beef with the breadcrumbs, garlic, seasoning, parsley and oregano.

3. Mix well with damp hands and make 10-12 balls.

4. Cut the mozzarella into 10-12 chunks.

5. Flatten each meatball and press a piece of mozarella into the centre. Gather the meat around it and pinch to make sure it is sealed.

6. Heat the oil in a large frying pan and fry for around 10 minutes, turning occasionally.

7. For the sauce Fry the onion in the pan juices until softened.

8. Add the tomato puree, orange juice, stock and vinegar.

9. Bring to the boil, then using a hand blender, puree the sauce a little.

10. Return the meatballs to the pan and simmer for 25 minutes until cooked through.

11. Just before serving add the olives.

12. Serve with spaghetti.

Chicken som tum

Ingredients
60g Peanuts
1 Carrot, peeled, cut into matchsticks
40g bean sprouts
100g Cucumber, cut into matchsticks
4 large vine-ripened Cherry Tomatoes, quartered
50g fine beans, cut into 2cm batons
75g button Mushrooms, thinly sliced
1 tbsp chopped Coriander
1 tsp chopped mint leaves
2 Spring onions, thinly sliced on the diagonal
2 tsp Fish Sauce
2 limes
3 tbsp peanut oil
1-2 tbsp sweet chilli sauce
250g Chicken breast
3 birds eye Chillies, thinly sliced
3 tsp tamarind paste
1 tbsp Sesame seeds

Method

1. Preheat the oven to 180C/gas mark 4.

2. Scatter the peanuts over a roasting tray and roast in the oven for 5-6 minutes, or until golden-brown. Allow to cool, then roughly chop.

3. Place the carrot, bean sprouts, cucumber, cherry tomatoes, fine beans and mushrooms into a bowl and mix well to combine. Add the coriander, mint leaves and spring onions and mix well.

4. In a small bowl, mix together the fish sauce, the juice of one lime, one tablespoon of the peanut oil, and 1-2 tablespoons of sweet chilli sauce, to taste. Set aside.

5. Place the chicken breast in between two sheets of cling film and flatten using a rolling pin or meat mallet. Thinly slice the chicken into strips.

6. Heat the remaining peanut oil in a frying pan and fry the chicken and chillies for 3-4 minutes, then add the tamarind paste and sesame seeds, turning frequently, or until golden-brown all over.

7. To serve, drizzle the fish sauce dressing over the salad and toss well to coat. Pile the salad onto a plate. Arrange the chicken over the top, then drizzle over any pan juices. Scatter over the roasted peanuts and serve with wedges of lime.

Spanish chicken stew

Ingredients
For the Spanish chicken stew
1 chicken, (weighing about 1.5kg), jointed
6 tbsp Olive oil
2 slices serrano ham, or other dry cured Spanish ham, diced
1 large Onion, sliced
4 cloves Garlic, sliced
3 red peppers, seeds removed and thinly sliced
400g tin Tomatoes
2 Bay leaves
2 Cloves
1 small cinnamon stick
3 dried Chillies, chopped
For the saffron rice
300g long grain rice
500ml water
1 tsp Olive oil
pinch Saffron, threads

Method

1. For the Spanish chicken stew: pat the chicken pieces with kitchen paper to remove any excess moisture. Heat the olive oil in large heavy-based casserole over a medium heat, add the chicken pieces and fry for about 5 minutes, turning occasionally, until golden brown.

2. Remove the chicken and set aside on a warm plate. Add the serrano ham, onion, garlic and peppers to the same pan used to cook the chicken and fry gently, stirring occasionally, for 10 minutes, or until the vegetables are soft and golden.

3. Tip in the tomatoes, bay leaves, cloves, cinnamon stick, chillies and the fried chicken pieces and stir together.

4. Bring the stew to the boil then reduce the heat to low, cover the pan and simmer gently for about an hour, or until the chicken is completely cooked and the sauce is rich and thick. Season, to taste, with salt and freshly ground black pepper.

5. For the saffron rice: while the chicken is cooking, tip the rice into a medium saucepan and cover with the water. Add the oil, saffron and a pinch of salt and bring to the boil.

6. As soon as the rice starts to boil give it a quick stir, reduce the heat to its lowest setting, cover the pan and leave it to cook very gently for 15-20 minutes, without stirring, or until cooked.

7. Serve the chicken stew with the saffron rice.

Lamb and red pepper stew

Ingredients
5 tbsp Olive oil
2 Onions, finely chopped
2 cloves Garlic, finely chopped
700 g boneless Lamb, trimmed of fat, cut in 7cm chunks
3 tbsp Flour
300ml Red wine
300ml chicken stock
1 red pepper, deseeded and cut into 3cm squares
1 yellow pepper, deseeded and cut into 3cm squares
black pepper

Method

1. Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.

2. Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.

3. Using the pan in which youve just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.

4. Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.

5. Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken stock and bring to a simmer.

6. Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.

7. When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.

8. Check the lamb seasoning before serving.

9. Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.

Cornish pasty wraps

Ingredients
4 tortillas, wraps
1 tbsp Olive oil
1 Onion, chopped
225g minced beef
2 tbsp sun-dried tomato purée
2 medium Potatoes, peeled and finely diced
2 medium Carrots, peeled and finely diced
2 tbsp fresh Thyme, leaves
100ml passata
85g frozen Peas
1 Egg, beaten

Method

1. Heat the oil in a pan and cook over a medium heat for 5 minutes until softened. Turn up the heat, stir in beef and cook for 5 minutes until browned.

2. Stir in the tomato puree, potato, carrot, thyme, passata and 100ml water. Bring to the boil, cover and simmer for 8-10 minutes. Stir in the peas and cook for a further 2 minutes. Season to taste.

3. Pre-heat oven to 200C/Gas 6. Line 2 baking trays with parchment paper.

4. Take the wraps and place 2 on each tray. Divide the beef mixture between each, spooning on to each half, leaving a 1/2 cm border around edges.

5. Brush the edges well with beaten egg, fold over the wrap and press down firmly to seal the edges. Brush outside edges with more beaten egg and press down well. Brush all over with more beaten egg.

6. Place in the oven and bake for 8-10 minutes until golden. Serve with tomato chutney or ketchup on the side.

Baked potatoes perfect for bonfire night

Ingredients
2 large Potatoes, in their skins, scrubbed clean
For the serrano ham and manchego cheese topping
2 slices Serrano ham
4 slices Manchego cheese, or parmesan cheese, thinly sliced
For the walnut dressing
1 tbsp Walnut oil
1 tsp white wine vinegar
1/4 tsp Dijon Mustard
For the gruyere cheese and crispy bacon topping
15g Butter
2 tbsp lardons of Bacon, cooked in a hot pan until crisp
4 tbsp Gruyère cheese, freshly grated
For the smoked salmon topping
8g Butter, or 1/2 tbsp olive oil
50g Smoked salmon, cut into small dice
15g capers, drained on kitchen paper
squeeze lemon juice
2 tbsp Crème fraîche
snipped Chives, to serve

Method

1. Preheat the oven to 230C/gas 8.

2. Pierce a few holes in the potatoes with a skewer or a fork and put on a tray or rack into the oven and cook for about 40-55 minutes, until the potatoes feel soft under the crisp skin. You can cook the potatoes with a metal skewer stuck through them; this will speed up the cooking process. Serve with your choice of topping.

3. For the serrano ham and manchego cheese topping: remove the potato from the oven and cut a cross in it to open it out slightly.

4. Place a slice of serrano ham and a couple of slices of cheese over the top.

5. To make the dressing: put all the ingredients for the dressing in a jar and seal tightly. Shake well to combine. Drizzle 1-2 teaspoons over the cheese.

6. For the gruyere cheese and crispy bacon topping: cut a cross in the top of the baked potato and dot with butter.

7. Sprinkle with the crisp bacon and the grated gruyere, and a little freshly ground pepper and pop back into the hot oven for 3-4 minutes until the cheese is melted and bubbly.

8. For the smoked salmon topping: heat the butter or oil in a small pan and toss the salmon with the capers in the hot pan.

9. Add freshly ground pepper and a squeeze of lemon juice.

10. Split the cooked potato open and add a good tablespoon of crème fraiche.

11. Sprinkle the salmon and capers over the crème fraiche and decorate with snipped chives.

Beer battered mackerel with pickled vegetables

Ingredients
For the beer batter
1 tsp Coriander seeds
1 tsp Fennel seeds
1 Star anise
100g self-raising flour
285ml Beer
For the pickled vegetables
1/2 tsp Coriander seeds
1/2 tsp Fennel seeds
1 Star anise
1 tbsp Olive oil
1 Carrot, very finely sliced
1 banana Shallots, very thinly sliced
1 Fennel, tops only, very thinly sliced
1 clove Garlic, very thinly sliced
pinch Saffron, threads
splash white wine vinegar
sprig tarragon
For the mackerel
vegetable oil, for deep fat frying
2 mackerel fillets
plain flour, for dusting
Fennel, fronds

Method

1. For the beer batter: grind the fennel seeds, coriander seeds and star anise in a pestle and mortar or spice grinder then mix in with the flour.

2. Slowly pour in the beer, mixing with a fork, until you have a thick batter the consistency of double cream (you may not need to use all the beer). Don’t worry if the batter has some lumps at this stage.

3. For the pickled vegetables: grind the coriander seeds, fennel seeds and star anise in the pestle and mortar or spice grinder.

4. Heat the olive oil in a frying pan over a medium heat, tip in the carrots, shallots, fennel tops and garlic and season with a pinch of salt and freshly ground black pepper. Sprinkle over the saffron threads and ground spices and fry for 3-4 minutes.

5. Add a splash of vinegar and the tarragon and cook for 1-2 minutes then set aside and keep warm.

6. For the mackerel: heat the oil in a deep fat fryer. Dust the mackerel fillets in the flour, shake off any excess then dip into the batter. Hold them above the batter for a few seconds, allowing any excess to drip off, then carefully lower into the hot oil and fry until crisp and golden.

7. Remove from the oil and drain on kitchen paper.

8. Serve the pickled vegetables with the fish on top and garnish with fennel fronds

Chicken and cauliflower curry with cumin rice

Ingredients
For the chicken and cauliflower curry
2 cm piece root Ginger, peeled and roughly chopped
4 cloves Garlic, roughly chopped
4 green Chillies, or according to taste, roughly chopped
1 tsp Cumin seeds
1 tsp Coriander seeds
2 tbsp vegetable oil
2 Onions, chopped
1 x 400g can chopped Tomatoes
1 tsp madras curry powder
salt and black pepper
4 chicken breast fillets, cut into pieces
1 Cauliflower, cut into florets
1 small bunch Coriander, chopped
1 tsp Garam masala
For the cumin rice
2 tbsp vegetable oil
2 Onions, finely chopped
2 cloves Garlic, finely chopped
1 tsp Cumin seeds
3 cardamom pods, lightly crushed with the back of a spoon
1 small (5cm) cinnamon stick
250g Basmati rice
chapattis, to serve

Method

1. Cut the chicken into 4cm pieces and leave on one side.

2. Heat a small sturdy frying pan or griddle over a low heat and dry roast the cumin and coriander seeds for about a minute, stirring all the time, until you catch a fragrant aroma. Grind the spices to a powder using a mortar and pestle.

3. Tip the garlic, ginger and green chillies (leave the seeds in if you prefer a fiery flavour) into the same mortar and continue pounding with a pestle until paste-like. You could also use a small food processor for this. Set aside.

4. Heat the vegetable oil in a deep frying pan and gently soften the onions for 3-5 minutes. Add the spice paste from the mortar and cook on a gentle heat until the onions turn golden.

5. Stir in the tomatoes, Madras curry powder and turmeric. Fry for a further 10 minutes until the tomatoes have cooked-down and darkened.

6. Add the chicken pieces and simmer for 10 minutes in a covered pan

7. Tip in the cauliflower florets, and continue cooking, in a covered pan, until tender – about 10 minutes.

8. Stir in the garam masala and finish with chopped coriander.

9. While the curry is cooking, make the rice. Heat a sturdy frying pan or griddle over a low heat and dry-roast the cumin seeds for about one minute, stirring all the time. They should take on a warm and nutty aroma. Transfer to a plate.

10. Heat the oil in a large pan and soften the onion, garlic, roasted cumin seeds, cardamom and cinnamon, for about 5 minutes.

11. Add the rice to the pan, stir well and pour over about 400ml hot water – or enough to cover the rice and leave an extra 2cm depth of water. Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and simmer until the grains are tender and the water has evaporated – about 5-7 minutes. Fluff the grains up with a fork before serving.

Mild lamb curry with coriander rice

Ingredients
2 tsp Coriander seeds
2 tsp Cumin seeds
1/4 tsp cardamom pods
4 Cloves
3 tbsp sunflower oil
4 Onions, sliced
1kg Lamb shoulder, cut into 2cm dice and fat removed
2 tsp ground Turmeric
4 cloves Garlic, finely chopped
1 tbsp finely chopped root Ginger
1 red chilli, seeds removed and finely chopped
salt and freshly ground black pepper
450ml double or single Cream
150ml beef or chicken stock
lime or 1/2 Lemons
coriander leaves, to garnish
For the rice
500g basmati rice
25g Butter
8 tbsp roughly chopped Coriander

Method

1. Toast the seeds and cloves then crush using a pestle and mortar or spice grinder

2. Pour 2 tablespoons of the sunflower oil into a large lidded casserole dish or heavy-based saucepan on a high heat, add the onions and sauté for 5 minutes until softened and nicely golden. Transfer to a bowl and add the remaining oil. Place the lamb in the pan and sear until well browned all over, preferably working in batches so as not to overcrowd the pan and stew the meat.

3. Return the onions and all the seared meat to the pan and add the crushed spices along with the turmeric, garlic, ginger and chilli. Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

4. Bring slowly to the boil, then immediately reduce the heat and cover with a lid. Leave to gently simmer for about 1 hour, removing the lid for the last 15 minutes. Alternatively, make in an ovenproof dish or pan and cook in the oven, preheated to 150C/gas 2, for an hour, leaving the lid on for the whole cooking time. Check that the lamb is tender, cooking for a little longer if necessary. Add the lime or lemon juice and check the seasoning.

5. For the rice Place the rice in double its volume of salted water, bring to the boil, cover with a lid and cook for 10–12 minutes until the rice is cooked and all the moisture has been absorbed. Remove the saucepan from the heat and allow to stand for a few minutes with the lid on, stir in the butter and coriander, using a fork in order not to mash the rice.

Caribbean-style roast lamb

Ingredients
For the lamb
3kg lamb's leg
8 tbsp grenadine
10 tbsp runny Honey
3 limes, juice only, plus zest of 2
8 cloves Garlic, finely chopped
8 sprigs Thyme, leaves only
2 tsp ground Cinnamon
2 tsp ground Ginger
salt and freshly ground black pepper
For the hot sweet potato wedges
1.4kg Sweet potatoes, peeled and cut into wedges
5 tbsp sunflower or groundnut oil
3 tbsp soft light brown sugar
2 limes, juice only
For the jerk butter
50g Butter, softened
1/2 tbsp ground allspice
1/2 tsp ground Ginger
1/2 tsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tsp ground Cinnamon
2 sprigs Thyme, leaves only
2 cloves Garlic, finely chopped
generous pinch freshly grated Nutmeg
2 tsp brown sugar
1/2 lime, juice only
For the salad
1 small red onion, very finely sliced
2 pomegranate, seeds only
large handful fresh mint leaf
2 tbsp lime juice
6 tbsp extra virgin Olive oil

Method

1. For the lamb: use a small, sharp knife to make incisions about 2cm deep all over the meat.

2. Mix all the other lamb ingredients together in a bowl and spread the mixture all the over the lamb, rubbing it into the incisions.

3. Cover with cling film and transfer to the fridge to marinate overnight, turning the lamb once or twice during marinating.

4. Remove the lamb from the fridge about half an hour before cooking and preheat the oven to 220C/Gas 7.

5. To cook the lamb, lay a large sheet of aluminum foil in a roasting tin. Remove the lamb from the marinade (reserving any marinade for basting during cooking) and place the lamb on top of the foil. Season all over with salt and freshly ground black pepper then wrap the foil around the lamb, leaving a small gap at the top for steam to escape.

6. Cook the lamb in the oven for 15 minutes, then reduce the temperature to 180C/Gas 4 and cook for 1 hour, basting with the cooking juices and leftover marinade from time to time.

7. After 1 hour, open up the foil, baste the lamb and cook for another hour, uncovered. If the honey glaze starts to burn during this time then pull the foil back over the lamb.

8. When the lamb is cooked through, remove from the oven and wrap in the foil. Cover with clean tea towels to keep in the heat and set aside to rest for 20 minutes.

9. For the hot sweet potato wedges: while the lamb is cooking, mix all the sweet potato ingredients together in a large bowl and season generously with freshly ground black pepper.

10. Tip the wedges into a large roasting tin, arranging the slices in a single layer. Put into the oven and roast for 20-30 minutes until tender, turning halfway through cooking.

11. For the jerk butter: mash all the jerk butter ingredients together. Spoon the jerk butter into a sausage shape on a piece of greaseproof paper and roll up tightly, twisting the ends to form a Christmas cracker shape. Chill in the fridge until firm. (Alternatively you can melt the butter and serve it as a dip with the wedges.)

12. For the salad: toss all of the salad ingredients together.

13. To serve, carve the lamb into slices and drizzle over the cooking juices. Top the sweet potato wedges with slices of jerk butter and serve with the lamb and the salad alongside.

Spicy sausages with Bombay mash potato

Ingredients
For the mash
900g Potatoes, peeled and cut into chunks
1 tbsp vegetable oil
1 Onion, sliced
1-2 tsp Bombay potato spice mix, to taste
large handful Spinach
1 tbsp chopped Coriander
For the sausages
450 g spicy pork or beef Sausages
mango chutney, to serve

Method

1. Place the potatoes into a medium saucepan, cover with water and boil for about 15 minutes until soft. Preheat the grill to medium.

2. Meanwhile, heat the oil in a frying pan and soften the onion for 2-3 minutes. Add the Bombay spice mix and cook for 1-2 minutes to fry off the spices.

3. In the meantime, cook the sausages under the grill for 12-15 minutes, turning occasionally until cooked through.

4. Drain the potatoes and crush lightly with a masher. Stir through the spiced onions, spinach and coriander.

5. Serve the spicy sausages with the crushed Bombay potatoes, mango chutney and a crunchy salad of radishes, cucumber and coriander.

cushys hint

try leaving sausages over night in spices

Thai sticky chicken

Ingredients
1.3kg chicken, drumsticks and thighs
2 red Chillies, seeds removed and chopped
2.5 cm piece of root Ginger, roughly chopped
5 cloves Garlic, roughly chopped
1 stick Lemon grass, outer skin discarded, roughly chopped
15g Coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
2 tbsp soft light or dark brown Sugar
2 limes, juice only
3 tbsp Fish Sauce, (nam pla)

Method

1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.

2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.

4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves and serve.

Wiggly worm jelly

Ingredients
6-8 gummy worms
1 packet lime jelly
1 packet orange jelly
6-8 plastic spiders, to decorate

Method

1. Put a gummy worm in the bottom of a plastic cup.
2. Make up the orange jelly according to the instructions on the packet. Add ice to make the jelly set faster and to ensure the jelly isn’t warm when you pour it on the worms (so they don’t melt).

3. Pour the jelly into the plastic cups to about halfway up. Leave to set for 1-2 hours in the fridge.
4. Once set, put another worm on top of the first layer of jelly.
5. Make up the lime jelly, again using ice to help it set.
6. Pour it into the cups on top of the first layer to create two layers of different coloured jelly, each with a worm trapped inside.
7. Leave the jelly to set for 1-2 hours.
8. Once set, decorate with plastic spiders or more gummy worms.

Mike the Dancing Postman

Something else for a change

Gnocchi with spinach and broccoli sauce

you will need
50g butter
1 x 300g head of broccoli, trimmed and cut into small florets
50g plain flour
500ml semi-skimmed milk
a generous grating of whole nutmeg
100g young-leaf spinach
100g grated cheddar
1 x 500g bag fresh gnocchi
6 tablespoon breadcrumbs
18 x 18cm ovenproof dish, or similar

method
Preheat the grill. Put the butter, flour and milk into a medium pan and cook over a medium heat, stirring with a balloon whisk now and again until boiling.
Simmer for a couple of minutes, then season with salt, pepper and the grated nutmeg.
Remove from the heat and stir in the spinach, a handful at a time, so that it wilts in the heat.
Then stir in ¾ of the cheese.
Meanwhile, cook the broccoli and gnocchi in a large pan of boiling, salted water for 2 minutes.
Drain and stir gently into the cheese sauce.
Tip into the ovenproof dish, then scatter over the remaining cheese and the breadcrumbs.
Grill for 5 minutes or so until golden.

Leek and smoked haddock risotto

Ingredients
1 tbsp Olive oil
175g black pudding, cut into thick slices, then each slice into quarters
300g-400g undyed smoked haddock fillets
25g Butter
3 Shallots, chopped
2 cloves Garlic, crushed
100ml dry White wine
250g arborio or carnaroli Risotto rice
1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub)
2 medium leeks, thinly sliced
freshly ground salt and black pepper
2–3 tbsp Mascarpone
25g finely grated Parmesan
2 tbsp chopped Parsley

Method

1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside.

2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside.

3. Heat the butter in a wide shallow pan. Add the shallots and garlic and sweat for about 3 minutes until softened. Pour in the wine, bring to the boil and cook until reduced by half, stirring frequently. Stir in the risotto rice and cook for 1-2 minutes.

4. Meanwhile, heat the stock in a separate saucepan until simmering. Add a quarter of the stock to the rice. Bring to the boil, reduce heat and simmer the rice uncovered until the stock is absorbed, stirring frequently.

5. Add a further quarter of the stock plus the leeks and continue simmering until the liquid is absorbed, stirring occasionally. Add the fried black pudding, the diced smoked haddock and the remaining stock. Season with sea salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Continue simmering, stirring occasionally, until most of the stock is absorbed and the rice grains are plump and tender yet still retain a good 'bite'. This should take around 15-20 minutes.

6. Stir in the mascarpone or crème fraîche and grated Parmesan. Check the seasoning and serve immediately, sprinkled with chopped parsley.

Fish Kebabs with Avocado Salsa

Ingredients
for the kebabs
600 g firm fish, such as monkfish and tuna
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
½ tsp ground cumin
1 tbsp tomato puree
2 tbsp vegetable oil
1 lime
1 tsp salt
for the salsa
2 medium avocados, chopped
1 small red onion, chopped
2 tbsp chopped fresh coriander
1 tsp lime juice
500 g rice
Flat bread

Method
Cut the fish into large cubes. Mix the ground coriander, salt, turmeric, chilli powder, ground cumin, tomato puree, vegetable oil and lime juice. Toss the fish to coat, cover and leave to marinade for at least 30 minutes.
Thread the fish onto four large or eight small skewers and cook under a preheated grill, basting occasionally, for about 10 minutes.
Make the salsa by combining all the ingredients. Serve with the kebabs and with warm flat bread or boiled rice.

Breadcrumbed halibut with white bean casserole

Ingredients
For the breadcrumbed halibut
2 Tomatoes, sliced
2 tbsp Olive oil
2 cloves Garlic, thinly sliced
200g day-old white bread
small handful Thyme, leaves only
4x 180-200g halibut fillets
For the white bean casserole
1 tbsp duck fat
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic, sliced
2 thick slices dried ham, chopped preferably Bayonne ham, chopped
2 smoked Bacon, rashers, chopped
200g white beans, soaked in cold water overnight
few sprigs Thyme
1 Bay leaves
small handful Parsley
1 tbsp tomato purée
For the pimento and chorizo sauce
splash Olive oil
1 small Onion, chopped
1 leek, chopped
2 Carrots, chopped
100g Chorizo, chopped into cubes
100ml White wine
1 tbsp Harissa
500ml veal stock

Method

1. For the breadcrumbed halibut: preheat the oven to 120C/ gas ½.

2. Put the tomato slices on a baking sheet, drizzle over a tablespoon of the olive oil and scatter the garlic on top. Roast in the oven for at least 2 hours, or until the tomatoes are soft, nearly dried and turning in at the edges. While the tomatoes are roasting, start cooking the casserole.

3. For the casserole: heat the duck fat in a large pan over a medium flame. Tip the vegetables, ham and bacon into the pan and fry gently until softened, but not coloured.

4. Drain the beans and add them, all the herbs and the tomato purée to the pan. Stir and pour in 1 litre of water. Simmer the casserole for 2-3 hours over a gentle heat, adding a splash of water from time to time if the casserole starts to dry out. The casserole is done when the beans are soft all the way through and you can mash them easily with a fork.

5. For the sauce: gently heat the olive oil in a saucepan. Add the onion, leek and carrots to the pan and fry until softened, but not coloured. Add the chorizo and fry until the oil from the chorizo starts to run.

6. Pour the white wine into the pan and simmer until the volume of liquid has reduced by half. Add the veal stock and simmer again until reduced by half in volume.

7. Pour the sauce through a fine metal sieve into a clean pan and discard the contents of the sieve. Reheat the sauce if necessary and keep it warm while you finish the breadcrumbed halibut. Season to taste with salt and freshly ground black pepper.

8. To finish the halibut: preheat the oven to 185C/gas 5. Place the bread in a food processor and blend to make breadcrumbs. Add the tomatoes and thyme leaves to the food processor and pulse until well combined. Stir in the remaining olive oil.

9. Season the halibut with salt and freshly ground black pepper and press the breadcrumbs onto the surface of the fish. Place the halibut onto a roasting tray and roast for 8 minutes, or until the fish is cooked all the way through and the breadcrumb topping is crisp and golden-brown.

10. Serve the halibut with the pimento and chorizo sauce poured over, and the bean casserole on the side.

Moroccan fish tagine

You will need
1 lemon, cut into thick slices
2 tablespoons olive oil
2 onions, sliced
1 garlic clove
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground paprika
400g can chopped tomatoes
1 cinnamon stick
Juice of 1 lemon
Freshly ground black pepper
100g green olives, pitted
500g monkfish, cut into 2cm cubes
400g can chickpeas, drained and rinsed
200g couscous
200ml boiling water
½ x 15g pack coriander, finely chopped
1 tablespoon extra virgin olive oil
1 lime, zest and juice

Method
1.Blanch the lemon slices in boiling water and refresh.
2.Preheat the grill to high and brown the lemon slices. Heat the oil in a large frying pan and cook the onions until softened, add the garlic, ginger, cumin, paprika and cook for a further minute.
3.Pour in the tomatoes, add the cinnamon stick, lemon juice, seasoning and olives and bring to the boil.
4.Add the monkfish and chickpeas then cover and simmer for 15 minutes, removing the cinnamon stick before serving.
5.When making the couscous, place in a heatproof bowl and pour over the boiling water. Once the water has been absorbed, add the coriander and stir in the oil, lime zest and juice. Serve the couscous with the fish tagine.

Corned Beef crispbakes

Ingredients
1⁄2 x 120g pack instant mash potato
340g can corned beef
200g can sweetcorn, drained
1tbsp Worcester sauce
50g fresh breadcrumbs
1 large egg
Method 1 Pour 275ml boiling water into a bowl, add the potato and stir. In another bowl, break up the corned beef with a fork. Add the potato, sweetcorn and Worcester sauce and mix. Shape mixture into 12 cakes and chill for 30 minutes.

2 Preheat oven to 190C/Gas 5. Spread the breadcrumbs on a baking tray; bake for 5 minutes.

3 Beat the egg with a tablespoon of oil. Dip each crispbake in the egg and then coat with crumbs. Bake for 14 minutes

GLIMMERS ADVERT

Courgette omelette

Ingredients
2tsp olive oil
½ courgette (about 100g), trimmed, cut in half lengthways and thinly sliced
6 eggs
25g butter
50g mature Cheddar
2tsp fresh parsley, chopped
Green salad, to serve

Method

1 Heat the oil in a nonstick frying pan and cook the courgettes until tender. Set aside and keep warm.

2 Beat the eggs until the yolks and whites are evenly mixed; season with pepper. Heat half the butter in a small nonstick frying pan, then pour in half the beaten egg mixture and cook over a high heat, stirring with a wooden spoon or chopsticks until the egg is three-quarters set. Leave to cook for another 30 seconds without stirring.

3 Scatter over half the cheese, courgettes and parsley. Flip over one-third and slide onto a plate. Fold over again and keep warm. Repeat, then serve both omelettes at once

Mediterranean lamb and roasted veg

Ingredients
2tbsp olive oil
4 cloves garlic, unpeeled
1 red and 1 yellow pepper
2tbsp chopped fresh rosemary
8 lamb chops
12 cherry tomatoes
Method

1 Preheat the oven to 200C/Gas 6. Put the olive oil in a large roasting pan. Lightly bruise the garlic under the flat blade of a knife and toss into the roasting pan. Deseed the peppers and cut into chunks; add to the pan with the fresh rosemary. Place the lamb chops on top.

2 Roast for 20 minutes, then turn over the chops and stir the vegetables. Add the cherry tomatoes and cook for a further 20 minutes until the chops turn golden brown. All you need to serve it with is crusty bread

Spicy broccoli, beef and black bean stir fry

Ingredients
400g tenderstem broccoli
1tbsp sunflower oil
450g steak, cut into thin strips
195g jar black bean and chilli stir-fry sauce

Method

1 Bring a pan of water to the boil. Trim the broccoli ends if necessary and blanch the spears for 1 to 2 minutes, depending on the thickness. Drain and refresh in cold water to prevent further cooking.

2 Heat the oil in a wok or large frying pan until hot. Stir-fry the steak strips over a high heat for 5 minutes. Lift from the wok using a slotted spoon and set aside.

3 Drain off any excess oil from the wok and stir-fry the drained broccoli for 2 minutes.

4 Return the beef to the wok and add the black bean sauce. Bubble until heated through then serve immediately with plain boiled rice

Mango and strawberry salad

Ingredients
50g caster sugar
1 cinnamon stick
100g shelled pistachio nuts, roughly chopped
A small handful of fresh chopped mint
1 large, ripe mango
400g strawberries, hulled and halved

Method

1 Put the caster sugar in a heavy-based pan with 200ml water. Heat gently until the sugar has completely dissolved. Bring to the boil, then reduce the heat slightly and add the cinnamon stick. Simmer the mixture gently for 5 minutes until syrupy.

2 Remove from heat and add the pistachio nuts and the mint. Leave to cool in the saucepan.

3 Meanwhile, peel and cube the mango and place in a large serving bowl. Add the strawberries and pour over the syrup (if you have time, leave the fruit in the syrup at room temperature for an hour before serving). Serve with cream or ice cream

Baby squid with smoked garlic aioli

Ingredients
For the smoked garlic aioli
1 large egg yolks
1 large smoked clove Garlic
1/2 tsp Dijon Mustard
splash muscatel vinegar
squeeze lemon juice
200ml extra virgin Olive oil
For the squid
180g baby Squid
2 tbsp Olive oil
120g firm sharp Tomatoes, such as marmande, sliced
1 banana Shallots, finely sliced
100ml white wine vinegar
100ml extra virgin Olive oil
2 tbsp Lovage, leaves

Method

1. For the aioli: whisk together the egg yolk, garlic, mustard, vinegar, lemon juice and salt and pepper, to taste. Gradually add the oil, whisking with each addition, until the mixture comes together to the consistency of mayonnaise. Taste and add more salt and pepper if necessary and set aside.

2. For the squid: remove the quill from inside the squid’s body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.

3. Heat a frying pan over a high heat. Season the squid well with salt and pepper, to taste, and rub with the olive oil. Add the squid to the pan and fry until for 3-4 minutes, or until cooked through. Remove from the pan and set aside.

4. Combine the tomatoes, shallot, vinegar, olive oil and lovage leaves in a salad bowl. Add salt and freshly ground black pepper, to taste. Top the salad with the hot squid and spoon over the smoked garlic aioli

Spicy midweek bake

Ingredients
1 thick slice white bread, cubed
250ml full-fat milk
1tbsp sunflower oil
1 large onion, chopped
1tbsp Medium Curry Powder
500g Lean Steak Mince
1 Granny Smith apple, peeled, cored and diced
50g sultanas
1tbsp lemon juice
2tbsp Mango Chutney
2 large eggs
fine green beans, to serve
Method

1 Preheat the oven to 180C/160C Fan/Gas 4. Put the bread in a bowl with 100ml of the milk and set aside to soak.

2 Heat the oil in a pan and soften the onion. Stir in the curry powder over a low heat, then add the mince and stir until brown.

3 Mash the bread mixture and add to the meat with the apple, sultanas, lemon juice and chutney. Season, heat through and turn into four individual ovenproof dishes. Beat the eggs with the rest of milk, and season. Pour over the meat, top with bay leaves and bake for 30-40 minutes. Serve with the beans

Fish Pie with Prawns

Ingredients
For the pie
500 g haddock fillet, cut into large chunks
500 g skinless salmon fillet, cut into large chunks
1 bay leaf
1 onion, finely chopped
Few parsley stalks
450 ml fish stock made with a stock cube
100 ml dry white wine
25 g butter
25 g plain flour
300 ml milk
142 ml single cream
250 g fresh spinach, washed and trimmed
Freshly grated nutmeg
250 g cooked and peeled tiger prawns
3 large eggs, hard boiled, peeled and quartered
2 tbsp chopped fresh parsley
¼ pack fresh dill, chopped
Salt and freshly ground black pepper
For the topping
1 kg potatoes
2 medium leeks, trimmed and finely sliced
50 g butter
200 ml milk plus a little extra, if necessary

Method
1.Place the haddock and the salmon in a large, wide frying pan with the bay leaf, parsley stalks, onion and stock. Bring to the boil, then reduce the heat and cook very gently for 5-6 minutes until the fish is just cooked. Remove the fish with a slotted spoon and transfer to a plate, add the wine to the pan and reduce by fast boiling until about 300ml remains and reserve.

2.Melt the butter in a medium saucepan and gradually stir in the flour. Cook gently for 2 minutes, then gradually stir in the still warm stock and wine, followed by the milk. Cook gently, stirring frequently, for about 10 minutes until thick and smooth. Gradually stir in the cream, then season to taste with nutmeg, salt and pepper.

3.Wilt the spinach in its own juices in a large covered saucepan. Drain well, pressing out excess moisture.

4.Flake the cooked fish into bite-sized chunks and arrange in a wide ovenproof dish with the spinach, prawns and quartered eggs.

5.Stir the chopped parsley and half the dill into the sauce and carefully pour over the fish, covering it evenly.

6.Cook the potatoes in boiling salted water for 15-20 minutes until tender, then mash. Fry the leeks gently in half the butter until soft but not browned and beat into the potatoes with sufficient milk to make a smooth mash. Beat in the remaining dill and season to taste.

7.Preheat the oven to 190C, 375F, Gas 5. Spoon the potato over the fish, smooth down, then make ridges using a fork or knife. Dot with the remaining butter. Cook for 40-45 minutes until the filling is bubbling and the topping is golden brown. Serve immediately.