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What you need:

16 good-quality medium cocktail sausages
2 medium sized potatoes
3-4 heaped tbsp butter
1 tbsp wholegrain mustard, or to taste

What you do:

Preheat the oven to 220 C/ 425 F / gas mark 7. Bake the sausages until golden, about 10-12 minutes.

Boil the potato until soft, remove and mash with a good knob of butter and season. Stir in the mustard.

Slice the sausage lengthways three quarters of the way through. Pipe the mash into the slit of the sausage. Bake for 5 more minutes to warm through.

Secure with a cocktail stick and serve.

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What you need:

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith or similar)
4 strips of lemon peel  (use a vegetable peeler to strip 4 lengths)
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

What you do:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
Ready to serve, either hot or refrigerated.

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What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

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What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

10 slices of French stick or ciabatta about 2cm thick
3tbsp olive oil
2 small leeks, washed and finely sliced
2 garlic cloves, 1 crushed 1 left whole
100ml white wine
200ml cream (double or whipping)
½ tsp fresh thyme
1tbsp chopped fresh parsley
20g parmesan cheese
5 rashers of streaky bacon
Small handful of fresh chopped mint

What you do:

Cook the bacon under the grill until crisp, cool and chop into small pieces. In a medium frying pan heat 1tbsp of the olive oil and cook the leeks over a moderate heat for 2 minutes.

Now add the crushed garlic, thyme and continue frying for a further minute before adding the white wine and reduce to almost evaporated. Next pour in cream and bring to the boil, season with salt and milled pepper add the parmesan and chopped parsley and keep warm until needed.

Drizzle the remaining olive oil over the slices of bread and cook either under the grill or ideally on a griddle pan until crisp and golden. Take the whole piece of garlic and rub a little over one half of the bread and lay them onto a serving plate. Top each with a spoonful of the creamed leeks, crispy bacon and finally a little chopped mint and a drizzle of olive oil.

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What you need:

1½ kg  ham joint ( unsmoked)
1  carrot, roughly chopped
1  celery stick, roughly chopped
1 cinnamon stick
20 peppercorns
20 cloves
2tbsp honey
1 tbsp Demerara sugar

For the coleslaw:

½ small  red cabbage, finely shredded
2  medium carrots, coarsely grated
1  red onion, finely sliced
3tbsp  mayonnaise
1tsp Dijon mustard
1tbsp flat leaf parsley, finely chopped

What you do:

Pre-heat the oven to 190C / 375F /  gas mark  5.

Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.

Pour the cooking liquor out of the pan .

Leave the ham to cool for 10 minutes.

Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.

With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.

In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.

Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
Now add the vegetables and give it all a really good mix up then leave to one side.

Leave the ham to cool before slicing. Serve with the coleslaw.

 

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What you need:

2 tbsp vegetable oil
4 oz / 115 g thinly sliced shallots
Kosher salt and freshly ground black pepper
4 0z /115 g  slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tbsp thinly sliced garlic ( or crushed)
1 1/2 tbsp  peeled ginger ( crushed)
1/4 tsp crushed red pepper flakes
1/2 chopped iceberg lettuce
2 bunches of  fresh watercress, trimmed, cut into 2″ pieces
1lb cooked brown rice

What you do :

In a large non stick frying pan heat the oil over low heat. Add the shallots stirring often, until golden brown for around 10 – 12 minutes.

Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper ( the shallots will crisp as they cool).

Increase heat to medium & add the sausage , garlic ,ginger, & red pepper flakes to the same frying pan, stirring for around 2 minutes.

Add 1/4 cup water, scrapping  up any browned bits. Increase heat to medium-high, add the lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes.

Season with salt and pepper. Sprinkle fried shallots over.

Serve with brown rice.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
1 jar of lemon curd

1 small tub of vanilla ice cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Place a pancake open on a plate  and spread the lemon curd on half of it. Place a scoop of the ice cream on the top then fold the other half over the top , then fold again (so its like a cone shape)

Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
2 banana’s ( thinly sliced)
1 jar or squeezy bottle honey

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
Lay a pancake on a plate, then layer one half of it with banana then fold the other half over the the banana’s. Drizzle some honey over the top.
Serve hot.

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What you need:

8 oz /225 g whole-wheat flour
4 0z / 115 g rolled oats
2 oz / 55 g sliced almonds, crushed walnuts or crushed pecans
2 tsp baking powder
1/2 tsp cinnamon
2 medium bananas
250 ml semi or low fat milk
1 egg
1 tsp almond extract
8 oz / 225 g mixed frozen berries
Vegetable oil cooking spray

What you do:

In a bowl, combine the flour, rolled oats, nuts baking powder & cinnamon.  In another bowl,  mash 1 banana then add the milk, egg and almond extract. Pour the liquid ingredients into the  dry ingredients, stirring until smooth. Slice remaining banana and stir into the batter then  add the berries. Warm a non stick frying pan over medium heat; coat with cooking spray. Pour in around 2 oz/ 55 g  ( 4 tbsp) of batter into the frying pan. Cook until golden brown, around 2 to 3 minutes per side. Repeat until batter is gone.

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