'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