Wednesday, 19 March 2008


175g/6oz good quality dark chocolate (70% cocoa solids)
3 large free range eggs, separated
100g/3oz golden caster sugar
3 tbsp very strong coffee, e.g. espresso
1-2 tbsp brandy (depending on taste)
100ml/7 tbsp Filippo Berio Extra Virgin Olive Oil

Break the chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and let it cool to lukewarm.

Meanwhile put the egg yolks and sugar into a large bowl and whisk until thick and pale in colour. Whisk in the coffee, brandy and olive oil, then gradually fold in the melted chocolate.

Whisk the egg white until almost stiff, quickly fold in a large tablespoon to the chocolate mixture until smooth, then add the rest of the egg white and lightly fold in, trying not to beat out the air.

Pour the mixture into 8 small china dishes or 6 large shot glasses and place in the refrigerator until set.

Serve cold with fresh berries.

Preparation: 20 minutes
Serves: 6-8

Cook's tip: Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse, for an extra touch of luxury.
All Filippo Berio olive oils are available in major supermarkets and are priced from £1.89.


· 750 ml fish stock
· 250 ml Oatly Cuisine
· 1 carrot
· 1 leek
· 1 shallot
· 200 g boned whitefish, cut and diced
· Topping: fresh dill or coriander

1. Chop the carrot, leek and shallot.

2. Place them all in lightly salted boiling water.

3. Drain the water after a few minutes.

4. Boil the fish stock and Oatly Cuisine together.

5. Add the fish, shallot, leek and carrot.

6. Boil until the fish is tender.

7. Top with dill or coriander.

8. Serve with fresh bread.

Serves: 8


· 2 slices of Allinson Malted Harvestgrain batch
· Buffalo mozzarella, sliced
· 2-3 slices of parma ham
· 1 red pepper or a jar of roasted red peppers, drained and chopped
· Handful of fresh rocket leaves
· Freshly ground black pepper

1. Place the red pepper on a baking sheet and brush with a little olive oil.

2. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for approx 20-25 minutes until the skin blisters. Leave to cool for ten minutes before slicing and deseeding. Alternatively, you can always use jarred roasted peppers or get over the deli counter for greater convenience.

3. Butter two slices of Allinson Malted Harvestgrain batch.

4. Place the mozzarella onto one of the slices and layer the parma ham on top.

5. Slice the red pepper into thick strips and place evenly over the ham.

6. To finish, add a handful of fresh rocket leaves and season with a little ground black pepper. Top with the other slice of buttered bread and serve.

Wednesday, 12 March 2008


4 egg whites
225g/8oz caster sugar
1 tbsp very strong coffee (instant is perfect for this)
300ml/1/2pt double cream
2 tbsp Kilbeggan Irish Whiskey

For the meringue, whisk egg whites stiff, then whisk in 1 tbsp sugar and fold in the rest. Carefully stir in coffee.

Using a medium dinner plate as a template, mark out two rounds on a piece of parchment paper with a pen or pencil, and place paper on a baking sheet. Spoon meringue over to cover these rounds (this is so the top and bottom of the meringue are the same size).

Bake in a pre-heat low oven Gas 1/2 275F 120 C for around 1 1/2 hours, or until meringue has expanded slightly and outside is firm and crisp. Carefully remove from oven and leave to cool on the parchment paper.

Whisk cream softly stiff then stir in whiskey.

When cool, transfer one meringue to a serving plate. Liberally spread over cream, then top with remaining meringue. Sift with icing sugar. Serve in luxurious wedges.

Serves: 4


Gloriously refreshing ice cream, flecked with fresh mint, and flavoured with the delectable Coole Swan Dairy Cream Liqueur.

Serves: 8

· 8 egg yolks
· 75g/3oz caster sugar
· 300ml/1/2pt double cream
· 300ml/1/2pt single cream
· 2 tbsp Coole Swan Dairy Cream Liqueur
· 4 tbsp fresh mint leaves, finely chopped
· Mint sprigs for serving

1. Beat egg yolks and sugar in a bowl until pale and light. Transfer to a pan. In another pan bring creams to boiling. Pour cream onto egg mix, whisking so everything is incorporated. Place over very low heat stirring all the time until mix is thick enough to coat the back of a spoon. Leave to cool. Stir in Coole Swan.

2. If you have an ice cream maker, stir in the mint and churn as usual. If you don’t have an ice cream maker, add the mint then transfer to a shallow freezerproof box with a lid.

3. When mix is partly frozen remove and whisk with a fork. Repeat this twice more and mix is creamy and smooth with no more ice crystals. Finally leave in the freezer to freeze completely. Remove from freezer and leave in the fridge for 15 minutes before serving.

Wednesday, 5 March 2008


1kg (2¼lb) cubed lamb, about 2cm (¾") pieces
45ml (3tbsp) plain flour
25g (1oz) Country Life Unsalted Butter
30ml (2tbsp) vegetable oil
2 rosemary sprigs
600ml (1pt) lamb stock
3 leeks, thickly sliced
400g (14oz) potatoes, peeled and cut into rough 2–3cm chunks

For the Rosemary pastry;
250g (9oz) plain flour
150g (5oz) Country Life Unsalted Butter, diced
30ml (2tbsp) freshly chopped rosemary
30-45ml (2-3 tbsp) cold water
1 egg, beaten

Season the pieces of lamb and dust with the flour. Heat the oil and butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3–4 minutes each. Return all of the lamb and leek mixture to the pan. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.

To make the pastry, place the flour, butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.

Preheat the oven to 180°C, gas mark 4. When the lamb mixture is cool, transfer it to a 1.5–2 litre (2½-3½pt) pie dish and place a pie funnel in the centre. Roll out the pastry large enough to cover the dish, allowing an extra 2cm (¾") all the way round. Brush the rim of the dish, with some of the beaten egg and lay the pastry over the dish, pressing the edges with a fork. Cut a slit in the pastry over the pie funnel, so the funnel pokes through to let the steam out. Decorate with any scraps of pastry. Brush the top with the remaining egg. Bake for 40–45 minutes until golden. Serve with shredded cabbage.


This light and easy to make cake is the perfect recipe to impress. Once baked, warm diluted Bottlegreen Lemongrass & Ginger cordial is spooned over to give it a magnificent flavour – then it’s iced and decorated with lemon zest and stem ginger. Delicious!

Serves: 8

· 175g (6oz) butter (at room temperature), plus extra for greasing
· 175g (6oz) caster sugar
· 3 large eggs
· 175g (6oz) self-raising flour
· 50g (2oz) desiccated coconut
· 6 tbsp Bottlegreen Lemongrass & Ginger cordial
· 50g (2oz) icing sugar
· 50g (2oz) stem ginger in syrup, drained and thinly sliced
· Fine strips of lemon zest

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Butter a 1.2 lire (2 pint) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.

2. Using a hand-held electric mixer, beat the butter and sugar together until light and creamy – this will take about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.

3. Fold in the flour using a large metal spoon. Do this very lightly, without beating, to keep the air in the mixture. Add the coconut, then gently stir in 2 tbsp of the Bottlegreen Lemongrass & Ginger cordial.

4. Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done – the skewer should come out clean. Bake for a little longer, if necessary.

5. Cool the cake for a few minutes, then turn it out onto a wire rack. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.

6. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.