SMOKED SALMON FETTUCCINE

Ingredients
1 200g tub Yeo Valley Organic Crème Fraiche
80g Yeo Valley Organic butter
Juice and rind of 1 organic lemon
400g fettuccine pasta
Salt & freshly ground pepper
50g Yeo Valley Organic butter
2 cloves organic garlic, crushed
200g sliced or trimmings of organic smoked salmon
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped

Method
Blend together the crème fraiche, 80g of butter, lemon juice and rind in a large saucepan. Whisk all the ingredients together until smooth and light.

Cook the fettuccine in a pan of salted water.

Melt the 50g of butter in a large pan, add the garlic and cook for 1 minute. Stir in the cooked fettuccine and half of the herbs.

Lightly season with salt and pepper and then add the smoked salmon and crème fraiche mixture and toss all the other ingredients together until well combined.

Spoon the fettuccine into serving bowls, top with the remaining salmon, sauce and herbs.

STEAMED SCALLOPS, FRESH HERBS AND DESSERT WINE

Ingredients
8 fresh scallops, removed from shell and coral removed
50g/2oz julienne of fennel, blanched
50g/2oz julienne of carrot, blanched
50g/2oz julienne of red onion, blanched

For the Butter Sauce;
1 tsp white wine vinegar
2 tbsps English dessert wine
1 small shallot, finely chopped
125g/4½oz hard unsaltedbutter, diced
Salt and freshly ground black pepper
1 tbsp mixed soft herbs, chervil, tarragon and flat leaf parsley

This recipe was created by Paul Merrett and all of the ingredients can be sourced through http://www.foodfrombritain.com/

Method
Place the white wine vinegar, dessert wine and shallot in a small pan and reduce by half.

Turn the heat down and whisk in the butter.

Season and add the mixed herbs.

Steam the scallops gently.

Reheat the julienne of vegetables and serve with scallops and butter sauce.

CREAMY CHICKEN KORMA

Ingredients
250ml Yeo Valley Organic Natural Yogurt
2tbsp garam masala
1 garlic glove crushed
1 tsp grated fresh ginger
1/2tsp chilli powder
800g organic chicken diced
2tsbp groundnut oil
1 bay leaf
½ cinnamon stick
6 cardamom pods
1 onion finely chopped
3-4 tbsp Yeo Valley Organic Crème Fraiche
2tbsp sultanas
1tbsp chopped coriander

Method
Mix the natural yogurt, garam masala, garlic, ginger and chilli powder.

Stir in the chicken until well coated, cover and refrigerate, stirring occasionally.

Drain the chicken and reserve the marinade.

Heat the oil in a large saucepan. Add the cinnamon stick, bay leaf, cardamom pods and the chicken.Cook until brown all over, remove and set aside.

Put the onion into the pan and cook until golden stirring continuously. Return the meat with marinade, crème fraiche and sultanas.

Cook on a very low heat for 25 minutes until tender.

Sprinkle with fresh coriander. Serve with rice and steamed vegetables.

WHITE BEAN AND BUTTERNUT SQUASH SOUP

Ingredients
For the soup:
2 400g tins white beans rinsed
1 tablespoon finely chopped sage
6 cloves garlic, peeled
1 kg (2lb) butternut squash, seeded each half cut into wedges
4 tablespoons good olive oil
2 onions finely diced
2 carrots, peeled and cut into ½" dice
2 sticks celery, cut into ½" dice
1.5 litres/ 3 pints vegetable stock

For the Parsley Puree:
2 cloves garlic
1 teaspoon maldon sea salt
1 bunch flat leaf parsley, finely chopped
4 tablespoons good olive oil
4 tablespoons freshly grated parmesan
lemon juice to taste

Our recipe this week is courtesy of Antony Worrell Thompson, try it out with some of his Rock Salt Ciabatta Croutons for a warm, filling, lunchtime snack!

Method
Place your squash in a roasting tray and roast in the oven preheated to 180°C, 350°F, Gas Mark 4 oven with 1 tablespoon olive oil for about 45 minutes or until the squash has softened and caramelised. Remove the flesh from the skin.

At the same time, heat the remaining olive oil in a large saucepan and cook the onions, carrots, celery, 6 cloves garlic and sage and cook over a medium heat until the onions are soft but not brown. Add the stock and bring to the boil, simmer for 20 minutes. Add the roasted squash and half the beans and cook for a further 10 minutes.

Place the soup in a liquidizer and blend until smooth. Return to the saucepan, add the remaining beans, stir to combine. Season to taste.

For the parsley puree, add the garlic with the sea salt to a blender with the parsley and blend until smooth, then add the olive oil, the Parmesan and the remaining parsley. Add lemon juice to taste.

Serve a teaspoonful of parsley puree in each bowl of the hot soup.

Preparation & cooking: Overnight and 1½ hours
Made in advance: Up to 24 hours
Freezing: Yes
Serves: 4-6

CATHEDRAL CITY’S VEGETABLE LASAGNE

Ingredients
1 large onion, peeled and chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 courgettes, chopped
225g mushrooms, sliced
30ml olive oil
1 garlic clove, minced
10ml dried oregano
800g chopped tomatoes
2 tbsp tomato puree
salt and pepper
350g fresh lasagne
3 tbsp Cathedral City Mature Grated

For the Béchamel sauce
60g butter
60g flour
salt and pepper
pinch nutmeg
500ml milk
125g Cathedral City Mature Grated

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Heat the oil in a large saucepan. Add the garlic, onion, peppers and courgettes and fry for 1-2 minutes, until soft. Add the herbs and fry for another few minutes. Add the mushrooms with the tomatoes, tomato puree and seasoning to the pan. Bring to boil, then reduce the heat, cover and simmer for about 20 minutes.

In the meantime make the béchamel sauce. Melt butter in saucepan, add flour, salt, pepper and nutmeg. Blend until smooth. Stir over heat for 1 minute, gradually adding the milk, stir until sauce boils and thickens. Reduce heat and cook for 1 minute. Remove from heat and add grated Cathedral City cheese, stir until it melts. Set aside.

Spread a small amount of the tomato sauce in the base of a 2.8 litre oven-proof dish. Cover with a layer of lasagne and a layer of vegetables and top with a layer of béchamel sauce. Continue layering this way until all the ingredients are used up.

Finish with a layer of béchamel sauce and sprinkle with the remaining Cathedral City cheese. Bake for 45 minutes or until the lasagne is piping hot and well browned. Leave to stand for 5 minutes before serving.

DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE

Ingredients
Bag of Florette Crispy Salad
2 duck breasts
2 shallots finely chopped
1 clove garlic finely chopped
Pinch of fresh thyme, finely chopped
5 cherry tomatoes chopped in half
2 tbsp balsamic vinegar
Glass of red wine
30g butter
55g red currants (or 3 tbsp redcurrant jelly)

Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

Slash the fat on the duck breast and then sear it on both sides in a very hot pan.

Remove it from the pan and place in the oven for about 10 minutes.

Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.

Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.

Remove the duck from the oven to rest, and then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.

Serves 2

In the Goddess Spotlight

Jane and Jeremy Hooper winners of BBC 2's ‘The Restaurant’, last week opened their restaurant Eight at the Thatch in Thame, Oxfordshire. In partnership with star of the show French chef Raymond Blanc we are sure it will be a fantastic success.
For booking information visit www.thethatchthame.co.uk

SPICED APPLE AND CRANBERRY CHOCOLATE ROULADE

Ingredients
150g plain chocolate
3 tbsp water
4 large eggs, separated
100g Fruisana Fruit Sugar

For the filling;
2 small bramley apples
100g cranberries
50g Fruisana Fruit Sugar
½ tbsp ground cinnamon
200ml double cream
Chocolate leaves

Method
Preheat the oven to 180°C(electric)/160°C(fan), 350°F, Gas Mark 4.

Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt.In a bowl whisk together the egg yolks and Fruisana until creamy and thick. Then whisk in the warm melted chocolate.

In a clean grease free bowl whisk the egg whites until stiff and then fold into the egg yolk mixture.

Pour the mixture into a greased and lined swiss roll tin 20 x 30cm (8 x 12 inch).

Bake in the oven for 25-30 minutes until evenly risen and firm to the touch. Then remove from the oven.

Leave to stand in the tin for 10 minutes then cover with a clean tea-towel and leave for 4 hours (to allow it to set and become pliable).

Peel and slice the bramley apples and place in a saucepan with the cranberries, cook until softened. Stir in the Fruisana and the ground cinnamon. Leave to cool.

Whip the double cream until firm and then stir in the apple mixture.

Turn the roulade onto a piece of greaseproof paper lightly sprinkled with Fruisana. Carefully remove the lining paper.

Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store in the fridge until required.

FABULOUS VANILLA FAIRYCAKES

Ingredients

150g Caster sugar

150g Self raising flour

150g Butter or soft margarine (room temperature)

3 Medium eggs

2 tsp Nielsen-Massey Vanilla Extract

150g Icing Sugar

Water to mix

You will need: 24 Paper cake cases & 2 Fairy cake baking trays

Method

Place your paper cake cases into your trays and leave to one side.

Cream your butter and sugar together in a bowl until the mixture turns white and fluffy. Slowly add beaten eggs and vanilla extract while whisking continuously. Sift the flour into the mix and then carefully fold in until it is all combined.

Spoon mixture into cases and bake at 180°C, 350°F, Gas Mark 4 for 20-25 minutes until spongy to the touch and golden brown. Leave to cool.

Meanwhile mix your icing sugar with a little water until smooth a quite thick.

To serve spread a little icing onto the cooled fairy cakes and finish with a topping of your choice, e.g. Chocolate sprinkles.

FRUITS OF THE FOREST TART

Ingredients
100g pkt hazelnut kernels, toasted
300g (10oz) plain flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
Grated zest of 1 lemon
75g (3oz) icing sugar
1 large egg yolk
120ml (4fl oz) Filippo Berio Olive Oil
1 tbsp lemon juice

500g frozen Black Forest fruits
4 tbsp berry fruit cordial e.g. raspberry, fruits of the forest
2 tbsp cornflour
Icing sugar for dusting

Method
Put the frozen fruits into a large bowl, pour the cordial over then leave to thaw and marinate overnight.

Place the nuts in a food processor with half of the flour and chop finely. Add the remaining flour, cinnamon, baking powder and lemon zest and pulse to mix. Finally, add the egg yolk, olive oil, lemon juice and 5 tbsp warm water and pulse until the mixture comes together. Lightly knead the dough then divide into 2 balls, one slightly larger than the other. Knead the large portion into a smooth round then roll out and line a 23cm (9 in) metal flan tin, trim the excess from the edge then place in the refrigerator for 1 hour.

Gather up the trimmings and add to the other portion of dough and knead together, wrap and chill.

Meanwhile, strain the fruit juices into a pan, blend the cornflour with 2 tbsp water, then add to the juices. Bring to simmer and stir until completely thickened. Pour over the fruit and fold together, allow to cool.

Heat oven to 190°C, 375°F or Gas Mark 5.Spoon fruit filling into the pie crust. Roll out the remaining dough quite thickly and, using a sharp knife or fluted edge pastry wheel, cut 10 strips about 1.25cm (1/2in) wide. Carefully lift five strips, and place evenly spaced across the fruit, give the tin a turn and lay the other five across the first five to make a lattice pattern. Trim the edges and press the pastry onto the base.Bake for 30-35 minutes, or until the pastry is golden brown. Cool before removing from the tin, dust with icing sugar before serving.

Serves 8 -10
Preparation: 45 minutes, plus marinating and chilling
Cooking time: 30-35 minutes

ROAST PEACHES WITH WHITE CHOCOLATE SAUCE

Ingredients
For the peaches:
4-6 ripe peaches
40g unsalted butter, melted
3 tablespoons caster sugar

For the Sauce:
1x 100g bar Divine White Chocolate
175ml milk
1 Vanilla Pod
3 Large Free Range Egg Yolks
20g caster sugar

Method
Preheat the oven to 200°C, 400°F, Gas Mark 6 and grease an ovenproof dish.

With a small sharp knife make a small nick in the skin of each peach right at the top. Put the peaches in a large heatproof bowl and pour over enough boiling water to cover, leave for 10 seconds. Remove the peaches one at the time and peel off the skins. Roll the peaches one at a time in the melted butter and then in the sugar and stand them upright in the oven dish. Roast in the oven for 25 minutes until golden and soft but not falling apart. Remove and leave to cool slightly.

Meanwhile, make the sauce: break up the chocolate and melt gently. Remove from the heat and leave to cool until needed. Put the milk into a pan, split the vanilla pod and add to milk then heat the milk until it steams then remove from heat.

Put the egg yolks and sugar into a heatproof bowl and beat well with a wooden spoon until very pale. Pour on the hot milk stirring constantly. Remove the vanilla pod and scrape some of the seeds onto the egg mixture. Pour the mixture back into the pan and heat gently over a low heat until it thickens slightly. Do not boil. Remove from heat and stir in melted chocolate.

Serve the peaches slightly warm with the warm sauce poured over.

In the Goddess Spotlight

Market Kitchen 8.00pm on UKTV Food
“Sponsored by Waitrose, Market Kitchen is a daily food magazine series on UKTV Food, presenting viewers with expert and entertaining new takes on how and where to find, enjoy and cook the very best fresh, seasonal food. ”

SPANISH ROAST LAMB

Ingredients
1.5 kg (3 ½ lb) leg of lamb
2 tablespoons of olive oil
Salt
Freshly ground black pepper
1 teaspoon fresh thyme
2 cloves of garlic finely sliced
1 wineglass of dry white wine
300 ml (½ pint) of water
2 tablespoons of wine vinegar
Juice of 1 lemon

Potatoes (the quantity just depends on how much you want to cook with the lamb)
1 or 2 large onions
4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour)

Method
Preheat the oven to 230°C, 450°F, Gas Mark 8.

Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.

Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.

Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.

Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.

Place in the preheated oven for 15 minutes. Then turn the heat down to 190ºC, 375ºF, Gas mark 5 and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.

For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!

Traditionally in Spain this would be served along with the potato that is cooked with it but you might choose to serve it with some roast potatoes and vegetables of your choice.

Serves 4-6

FLOURLESS CHOCOLATE BROWNIES

Ingredients
225g dark chocolate, 70% cocoa solids
3 eggs, beaten
225g butter
150g ground almonds
2 teaspoons vanilla extract
100g chopped walnuts
200g caster sugar

Method
Preheat oven to 170 °C, 335 °F, Gas Mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.

Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.

Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.

Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.

Makes 16 squares

BAKED SEA BASS WITH SWEET POTATOES & RED WINE DRESSING

Ingredients

1x1.6kg (3 1/2lb) Whole line-caught bass, scaled and gutted

Olive oil

Salt and freshly ground pepper

The Sweet potatoes:

4 - 5 tbsp olive oila pinch or two of dried red chilli flakes

2 medium sweet potatoes, peeled and cut into 2cm (3/4in) cubes

For the dressing:

1 small red onion, peeled and very finely chopped

3 tbsp red wine vinegar

3 tbsp Japanese rice wine

2 pinches caster sugar

6 tbsp extra virgin olive oil

4 tbsp chopped parsley

Method

Place the olive oil for the sweet potatoes in a large wok and heat. Preheat the oven to 230°C, 450°F, Gas Mark 8.

Add the chilli flakes to the hot oil, then the sweet potatoes, and coat these well with the olive oil and chilli. Season well then turn the heat right down. Cover the lid. (Most large saucepan lids will not fit into a wok, but don't worry too much, it just needs to cover the food. You can use foil if you prefer.) They will probably cook in 20 minutes.

While they are cooking, cut the fins off the bass with a pair of scissors, leaving the head on. With a sharp knife, neatly score the fish one way right down its length, just under the skin.

Place the fish in a large baking tray. Drizzle over a little olive oil and season well. Bake for about 20 minutes.

Meanwhile, place all the ingredients for the dressing, apart from the parsley, in a bowl, and season well. Add the parsley and mix well.

After about 20 minutes, check the potatoes: they should be soft. If cooked, remove from the stove and season again. Keep warm.

To test the bass is cooked, use two spoons to gently pull the flesh apart. The flakes should fall apart, with a little resistance, but not be over-cooked. If the fish is not cooked, cover with foil and leave to rest for 10 minutes.

Spoon the sweet potatoes around the outside of the fish, then spoon over all the dressing. Take the whole tray to the table, and let everyone help themselves. The only addition I'd recommend is crisp green salad, with plenty of cucumber, cress, watercress, and spring onion, lightly dressed with lemon juice and olive oil.

Serves 4-6

SMOKED HADDOCK FISHCAKES

Ingredients
600g potatoes, roughly chopped
400g undyed smoked haddock fillet
3tbsp olive oil
1tbsp capers, drained and chopped
Grated zest of 1 lemon
½ tsp Mixed Herbs
1 medium egg yolk
Plain flour, for dusting
Lemon wedges, to serve

For the lemon mayo:
150g good-quality mayonnaise
Lemon juice, to taste
Lemon zest, to decorate

Method
Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, herbs and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the lemon juice, salt and pepper to taste. Sprinkle with lemon zest and cover and chill until needed.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the lemon mayo, lemon wedges and a mixed salad, if you like.

Serves 4

APPLE & BLACKBERRY CRUMBLE

Ingredients
For the Filling:
Three large Bramley apples
1½ oz butter
12 oz ‘full and ripe’ blackberries
5 oz caster sugar
Pinch of cinnamon or cloves
2 oz cold water

For Crumble:
4 oz unsalted butter, diced
8 oz plain flour
4 oz caster sugar
A small quantity of brown sugar
Icing sugar to dust crumble with

Method
Preheat oven to 180 °C, 350 °F, Gas Mark 4.

For the Filling
First, freeze the butter for around 3 hours, then dice into cubes about ¼inch in size. Peel, core and dice the apples into pieces around ½inch cubes, and place into the fridge.

Now add the 2 oz of water to a saucepan, add butter and the heat until melted; then add the apple chunks and gently sauté, add cloves, if using sugar and the pinch of cinnamon, continuing stirring until apples are ‘soft’ but not too ‘splishy,’ add the blackberries to the apples and stir very gently. Remove from heat after about three minutes.

For the Topping
Thoroughly mix the flour and sugar, then place the chilled-diced butter into the mix and allow to come up to room temperature, then using a knife, ‘cut’ the butter into the mixture until very crumbly. The crumble needs to be very fine.

Spoon the fruit into a shallow round or oval oven-proof dish. Sprinkle crumble mixture over the top of fruit until fruit is covered. Dust over with a very little amount of brown sugar.

Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown. Dust off the top with icing sugar.

Serve with fresh dairy cream or creamy custard.

BANANA CAKE

Ingredients
175g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125g unsalted butter, melted
150g sugar
2 large eggs
4 small, very ripe bananas (approx 300g weighed without skin)
1 teaspoon vanilla extract
1 teaspoon rum

Method
Preheat oven to 170 °C, 325 °F, Gas Mark 3. Lightly grease a baking sheet or line with greaseproof paper.

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and mix well.In another bowl put the melted butter with the sugar and beat until blended. Beat in eggs and then the mashed banana. Then add the flour mixture and stir until combined well. Last of all add the vanilla extract and rum and stir into mixture.

Pour into your prepared greased loaf tin and bake in oven for 1 hour. Test with skewer or toothpick by inserting into cake, if it comes out dry its ready!

Turn out onto a wire rack to cool.

CREAM SCONES

Ingredients
280 grams all purpose flour
50 grams granulated white sugar
10 grams baking powder
A pinch of salt
76 grams cold unsalted butter
1 large egg, lightly beaten
1 teaspoon of Neilson Massey vanilla extract
120 ml heavy whipping cream or milk

For the topping:
1 large egg, lightly beaten
1 tablespoon cream or milk

Garnish:
Fresh strawberries, jam or preserves
Clotted/Extra thick double cream

Makes 6-8 scones

Method
Preheat oven to 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet or line with greaseproof paper.

In a large bowl, mix together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry knife or using your fingers. The mixture should look like coarse crumbs. In a small measuring jug combine the cream, beaten egg and vanilla extract. Add this to flour mixture and stir together.

Knead dough gently on a lightly floured surface. Roll gently into a circle and cut out scones to desired thickness. To glaze make a mixture of one well beaten egg with 1 tablespoon of cream and brush tops of scones.

Bake for about 15-18 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with clotted or extra thick double cream and strawberries or jam.

These scones freeze very well.

GINGERBREAD MEN

Ingredients
300g (10oz) plain flour
1 teaspoon ground ginger
125g (4oz) butter or margarine
150g (5oz) dark brown sugar
50ml (2 fl oz) maple syrup


To Decorate: Raisins, sugar shapes or cherries

Makes 6

Method
Preheat the oven, 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet.

Sift the flour and ginger into a bowl together. In another bowl, cream the butter with the sugar until light and fluffy.

Add the flour mixture and the maple syrup, mix and then knead until smooth.

Roll out the dough on a lightly floured surface. Cut out gingerbread shapes with cutter. Place on baking sheet and bake for 20 minutes.

When you take out of oven whilst still soft press in sugar shapes, currants or cherries for face and buttons. Allow to cool before serving.

BUTTERMILK CHEESECAKE

Ingredients
For the base:
8 digestive biscuits, crumbled
1 tbsp Light brown soft sugar
57g Butter, melted

For the filling:
3 medium eggs, lightly beaten
170g Caster sugar
1tsp Vanilla Essence
680g Cream cheese
225ml Sour Cream
225ml Buttermilk
57g Butter

To Decorate:
Grated Belgian chocolate

Method
Preheat the oven, 160 °C, 320 °F, Gas Mark 2½. Grease and base line a 12.5 cm (8½ inch) loose-bottomed cake tin.
For the Base
Mix the crumbled biscuits and sugar together then blend in the melted butter. Press mixture into the tin to cover the base and a little up the side.
For the Filling
Mix the egg, sugar and essence together then beat into the cream cheese, stir in cream and buttermilk to make mixture a thick batter consistency.Fold in the melted butter, pour mixture into tin and bake for 45-60 minutes. After baking leave in tin until cold. Chill before removing from tin decorate and serve.

ASPARAGUS WITH FRENCH HERB & EGG VINAIGRETTE

Ingredients:
250g asparagus
2 eggs

For the vinaigrette:
Good quality olive oil
White wine vinegar
Dijon mustard
A bunch of parsley
Salt and pepper

Hard boil the eggs. Roughly chop and set to one side.

For the vinaigrette:
Mix together 1 tsp of Dijon mustard with 2 tbsp of white wine vinegar. Then add 4 tbsp of olive oil and mix together well. Add your eggs and chopped parsley and season with salt and pepper.

Trim the asparagus ends. Boil until tender, drain and then serve with the fabulous egg vinaigrette.

TIPS: for a more rustic taste add a bit of wholegrain mustard to the vinaigrette. You can substitute the parsley for chives, which works just as well!

Serves 2

JERSEY ROYALS AND CHICKEN SALAD

Ingredients
500g Jersey Royal Potatoes, gently rubbed to remove flaky skin
4 x skinless chicken breast
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp clear honey
8 sun blushed tomatoes, halved
salt and freshly ground black pepper
3 tbsp fresh basil leaves

Method:
Heat a griddle over a medium heat. Brush the chicken lightly with oil and cook the chicken breasts, turning occasionally, for about 20 minutes and completely cooked through. Leave to cool, when cool enough to handle, tear into bite size pieces.

While the chicken is cooking, bring a large pan of water to the boil. Add the potatoes and cook for 12-15 minutes or until tender. Drain.

Whisk together the remaining oil, balsamic vinegar and honey. Season lightly.

Mix together the potatoes, chicken, tomatoes. Add the dressing, toss gently and serve sprinkled with the basil leaves.

Serves 4

ROAST LAMB WITH ROSEMARY, SHALLOTS AND BEETROOT

Ingredients
900g-1.3kg lamb leg joint
2 cloves garlic, crushed
800g packs cooked baby beetroot (not in vinegar), halved
30ml/2tbsp freshly chopped rosemary
30ml/2tbsp redcurrant jelly
Salt and pepper
450g shallots, peeled and left whole
15ml/1tbsp plain flour
300ml/½pint lamb stock
Dash Port or sherry
Rosemary to garnish

Method:
Preheat the oven to Gas mark 4-5, 180-190°C. Place the garlic and 75g beetroot into a food processor and whizz until nearly smooth. Stir in the rosemary and redcurrant jelly. Cover and set aside. Place the lamb joint onto a chopping board. Make several incisions over the surface of the joint. Position a metal rack over a large non-stick roasting tin and add the joint. Season and roast.

During the last 40 minutes add the remaining beetroot with the shallots in the base of the roasting tin, remove the rack and position the joint on top of the vegetables.

20 minutes before the end remove joint and brush the reserved beetroot and garlic mixture and return to the oven. When cooked, transfer to a warm platter with the vegetables and keep warm.

Meanwhile, make the gravy: Spoon off any excess fat. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well, add a little stock and stir again, scraping the base of the pan for extra flavour. Add remaining stock, Port or sherry and any meat juices from the platter, season and simmer until reduced to a well-flavoured gravy. Strain if required. Serve with roast potatoes and seasonal veggies.

Cooking times:
Medium: 25 minutes per 450g/1lb plus 25minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Serves 4-6

DIVINE TRIPLE CHOCOLATE CAKE

Ingredients
3 tbsp Divine Cocoa Powder
175 g (6 oz) light muscovado sugar
150 g (5 oz) self-raising flour
pinch salt
100 g (4 oz) butter
2 medium eggs, beaten
90 ml (3 fl oz) milk
1 tsp vanilla extract
Filling and decoration:
2 x 100 g bars Divine Dark Chocolate, broken into pieces
100 g bar Divine White Chocolate, broken into pieces
1 tsp Divine Cocoa Powder
90 ml (3 fl oz) double cream

Method:
Preheat oven to 180°C, 350°F, Gas Mark 4. Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

CLASSIC VICTORIA SPONGE CAKE

Ingredients
150g caster sugar
150g soft margarine
150g self raising flour
3 eggs
1 x 5ml spoon baking powder
3 x 15ml spoon jam
oil for greasing tins

Method
Preheat the oven to 180ºC, gas mark 4. Grease and line 2 sandwich cake tins. Cream the sugar and margarine together using an electric hand whisk until light and fluffy.

In a small bowl, beat the eggs with a fork. Add the beaten egg a little at a time to the margarine and sugar.

Sieve the flour and baking powder into bowl or onto a plate or piece of greaseproof paper. Fold the flour and baking powder into the mixture, a spoon full at a time. Divide the mixture equally between the cake tins.

Pop in the oven and bake for 15 – 20 minutes, until golden brown and springy to the touch. Remove from the tins immediately and place on a wire rack.

Once completely cooled, spread the jam over the base of one cake. Place the other sponge on top and dust with icing sugar.

For a tasty alternative, try using lemon curd instead of jam.

LEEK & SCALLOPS TARTLET WITH SAFFRON HOLLANDAISE

Ingredients
For the Tartlet
500g Chilled puff pastry
450g Leeks, trimmed and cut into matchstick size pieces
Clove of garlic
25g Butter
1 tbsp Olive oil
225g Scallops, halved horizontally
2 tbsp Fresh chopped flat leaf parsley
Salt & Pepper

For the Saffron Hollandaise
200ml Crème fraiche
4g Sachet saffron strands
15g Butter
1 tsp Cornflour blended with 1 tbsp cold water
1 tbsp White balsamic vinegar

Method
Cut the pastry block into 4 even squares. Roll each out to about 3mm thick and cut into rounds using a 14cm saucer as a template. Place onto a baking sheet lined with baking parchment.

Prepare topping. Gently pan sweat the leeks and garlic in the butter and olive oil for 2-3 minutes without colouring. Add the scallops and parsley and cook for a further 2 minutes (no longer as the scallops will toughen) Season generously.

Spoon mix onto your pastry rounds leaving a clear 2cm pastry border.

Bake at 220°C (200°C Fan) for about 15-20 minutes until the pastry has risen and is golden and the leeks have started to caramelize to a golden brown.

Meanwhile prepare the Saffron Hollandaise. Melt the butter in a pan and add saffron. Sweat for 1 minute until the saffron starts to colour the butter. Stir in the remaining ingredients until the sauce starts to simmer. Turn to a low heat and keep warm.

Serve tarts drizzled with the saffron hollandaise and garnished with parsley.

Serves 4

Dinner Party Gossip

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What was the most memorable restaurant you have ever been to?
For me it was a little place in Bellagio, Italy.. I have never tasted lasagne quite like that before, not square and boring oh no.. this one was round and so fine delicate and delicious.

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PERFECT PANCAKES

Ingredients
100g (4 oz) plain flour
1 large egg
300ml (1/2 pint) milk
Pinch of salt
Butter or oil to fry

Method
Sift the flour and salt into a mixing bowl and make a well in the middle. Break the egg and whisk together.

Add the milk, bit by bit, continuing to whisk until you have a nice smooth mixture.

Heat a little butter or oil in a frying pan and pour about 3 tablespoons of the mixture into the pan. Tilt the pan so the mixture covers the base.

Cook on a medium heat for 30-60 seconds until golden. Flip the pancake and cook on the other side.

Serving suggestions
Gently melt dark chocolate in double cream and serve with sliced bananas
Try classics like lemon and caster sugar, Golden Syrup, Nutella or honey
Try cooking cooking apples with a little cinnamon and sugar and serve with cream

BLUEBERRY ZESTY LEMON CURD & MASCARPONE

Ingredients
4 Original Wraps
250g/9oz mascarpone
4 tbsp Tiptree lemon curd
Finely grated zest of 2 large lemons
Juice of 1 large lemon
2 tbsp chopped fresh mint
225g/8oz fresh blueberries
Icing sugar and fine shreds of lemon zest, to decorate

Method
Lay the wraps on a flat surface and use a heart- shaped or circular cutter to cut out four shapes from each wrap.

Heat a large non-stick frying pan and add the shapes, a few at a time. Cook for 1-2 minutes on each side until lightly browned and crispy. Remove and cool.

Meanwhile, beat the mascarpone and lemon curd together in a large bowl. Add the lemon zest, lemon juice and mint, stirring well, then add the blueberries and carefully mix them in, without breaking them up.

Spread the mixture thickly onto half the cut out shapes and top with the remainder. Serve, sprinkled with a little icing sugar and decorated with fine shreds of lemon zest.

Plenty for 2!
This recipe was very kindly supplied by Phil Vickery, thanks Phil!

SEED AND DATE FLAPJACKS

Ingredients
150g (5 oz) butter or margarine
60g (2 oz) light brown sugar
5 tablespoons golden syrup
200g (7 oz) porridge oats
60g (2 oz) chopped dates
100g packet You Are What You Eat Sensational Seed mix

Method:
Pre heat the oven to 180 C/ 350 F/ Gas mark 4.

Lightly oil a 23 cm (9 inch) square baking tin.

Put the butter or margarine, sugar and syrup in a heavy-based saucepan and heat together, stirring occasionally, until the butter has melted. Remove from the heat.

Mix in the oats, dates and seed mix until thoroughly combined.

Transfer the mixture into the prepared tin, level the surface and bake in the oven for 20- 25 minutes until golden brown around the edges but still soft in the middle.

Leave in the tin to cool. While still warm, score into 12 pieces with a sharp knife.

Makes 12

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TATTIES & NEEPS

Ingredients
Tatties
600g potatoes, peeled and roughly chopped
60ml milk
4 tbsp butter
A good pinch of grated nutmeg
Salt

Neeps
600g Swede, peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
Salt and Pepper

150g cheddar cheese, grated

Method
Tatties: Boil and drain the potatoes. Add milk, butter, nutmeg and salt and beat to a smooth mash.

Neeps: Boil and drain the Swede. Add the butter and ginger to the pan and cook with the Swede for a minute. Mash the mixture and season.

Preheat the grill to high. Mix together your "Tatties and Neeps" and pop in an oven proof dish. Cover with the grated cheese and grill.

Serve with kale, cabbage or spinach (and of course whisky and poems).

CHOCOLATE ORANGE FONDUE

Ingredients
225g dark chocolate (70% cocoa)
Zest of 1 orange
185ml double cream
15g butter
2 tbsp Cointreau
Fruits for dipping.

Method:
Break the chocolate into pieces and place in your fondue pot.Melt the chocolate over a really low heat on the hob. Once melted add the orange zest, cream and butter. Stir continuously and then add the Cointreau.Transfer the pot to the table, keeping the fondue burner really low so the chocolate does not burn. Serve with lots of fruits

LEMON & LIME PUDS

Ingredients

450ml double cream

100g caster sugar

1 lime

1 lemon

Method

Place the cream, sugar and lemon and lime zest in a pan and bring to the boil, stirring to dissolve the sugar.

Boil for around 3 minutes then remove from the heat and whisk in the lemon and lime juice.

Pour into your serving dishes. Cover with cling film and chill for 2-3 hours.

TIP: Try placing fruits at the bottom of the serving dish before adding the lemony bit, when in season raspberries are a great combination and look amazing through a glass.

Serves 4-6

SMOKED HADDOCK CHOWDER

Ingredients
50g butter
1 onion, chopped
2 garlic cloves, chopped
500ml milk
300ml double cream
600g smoked haddock, skinned
1 potato, cubed
100ml dry white wine
Saffron
Salt & Pepper

Method
Heat the butter in a large pan and gently fry the onion and garlic for about 5 minutes. Add the milk and cream and bring to the boil.
Add thickly sliced smoked haddock, season and bring back to the boil. Simmer for about 5 minutes until the fish is cooked.
Remove the haddock from the pan. Add the potato cubes, wine, 250ml boiling water, a pinch of saffron and simmer gently until the potato is cooked.
Add back the haddock, season and serve.

NIBBLY BITS

Vine Tomato Salsa
1 red onion, very finely diced
6-8 large vine tomatoes, finely diced
Huge handful of chopped fresh coriander
Juice of half a lemon
Salt and lots of black pepper
Dash of Tabasco if you like it a bit spicy

Mix the whole lot together and serve really cold.

The Best Tzatziki
450g natural yoghurt
½ cucumber
3 gloves of garlic, crushed
2 tbsp chopped mint
2 tbsp olive oil
1 tbsp white wine vinegar
Salt

Place the yoghurt in a bowl. Peel and grate the cucumber, remove any excess water. Stir the cucumber into your yoghurt. Add garlic, mint, olive oil and vinegar and season with salt.

Yummy Tortilla Chips
Top tortilla chips with salsa, spring onions and grated cheese. Heat quickly in the grill just so the cheese melts, then drizzle with sour cream.

Heavenly Hummus
400g can chickpeas, washed and drained
100g tahini paste
50ml water
2 garlic cloves, crushed
50ml olive oil
85ml freshly squeezed lemon juice
Salt and pepper
1 tsp paprika

Place the chickpeas in a food processor and mix to a rough texture. Place the tahini paste and water in a bowl and mix with a fork until smooth. Add the tahini paste and garlic to the chickpeas and blend until smooth. With the motor still running add the olive oil and the lemon juice in alternate streams, until the mixture is smooth. Season with salt and pepper and sprinkle with paprika.