• ½ butternut squash , (cut lengthways)
  • 1 tablespoon olive oil
  • 1 teaspoon chilli flakes
  • 4 sprigs of fresh thyme
  • 100 g Stilton
  • 50 g walnuts
  • 50 g breadcrumbs
  • 1 large free-range egg
  • 500 g puff pastry
  • 1 teaspoon sesame seeds

Method:

  • Preheat the oven to 200C/gas 6.
  • Deseed the squash and place on a roasting tray, drizzle with the oil, scatter over the chilli flakes and strip over the thyme leaves. Roast for 45 minutes, or until soft.
  • Allow to cool a bit, then spoon out the flesh and discard the skin, then place in a bowl.
  • Crumble the Stilton and chop the walnuts, then add to the bowl along with the breadcrumbs. Mix to combine, then set aside to cool.
  • Beat the egg. Roll out the puff pastry to 18cm x 60cm, then cut into 2 long thin strips.
  • Lay half the squash mix down the centre of each strip and brush the long edges with beaten egg, then fold over lengthways and press together to seal.
  • Turn the rolls so the join is underneath, then cut into 5cm pieces and place on baking sheets lined with parchment.
  • Brush the tops with beaten egg, sprinkle with sesame seeds and bake for 35 minutes, till puffed up and golden.

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  • 6 corn on the cob , with husks intact
  • 4 tablespoons Hellmann’s Mayonnaise
  • extra virgin olive oil
  • 2 limes
  • 1 teaspoon smoked paprika or cayenne pepper
  • 90 g mild, hard cheese, such as Parmesan, Zamorano or Pecorino
 Method:
  • Soak the corn (husks and all) in cold water for at least 30 minutes – if you can’t find cobs with the husks intact, you don’t need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
  • Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.
  • Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.

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Sausage Stuffed Mushrooms

Ingredients:

  • 1 tablespoon extra-virgin olive oil, one turn of the pan
  • 24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
  • Salt and pepper

Stuffing:

  • 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
  • 3/4 pound sweet bulk Italian sausage
  • 4 cloves garlic, chopped
  • 20 stems mushrooms, finely chopped
  • 1 rib of celery and green, leafy top from the heart of the stalk, chopped
  • 1/2 small onion, chopped
  • 1/2 small red bell pepper, seeded and chopped
  • 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
  • 3 slices white bread, toasted and buttered, chopped into small dice
  • 1/3 cup grated Parmigiano or Romano, 2 handfuls

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Garlic and Parsley Butter Shrimp

Ingredients:

  • 1 lb of raw shrimp, deveined, shells off except the tail
  • ¼ cup butter
  • 3 cloves garlic
  • ¼ cup parsley
  • salt and pepper to taste
  • 1 lemon, juiced

Method:

  • Preheat oven to 425 F degrees.
  • In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
  • Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
  • Place skillet in oven and bake for about 20 minutes or until shrimp turns slightly pink and hot and bubbly. Drizzle with lemon juice and serve.

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Grilled Corn and Black Bean Salsa

Ingredients:

  • 2 large Ears of corn
  • 1 c. chopped seedless cucumber
  • ¾ c. black beans
  • 1 medium jalapeño pepper
  • 2 tbsp. Chopped fresh mint
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. extra-virgin olive oil
  • ½ tsp. coarse salt
  • ¼ tsp. ground black pepper

Method:

  • Heat a grill pan over high heat.
  • Place the corn on the grill and char lightly on all sides. Cool slightly, cut the kernels from the cob, and place in a medium bowl.
  • Toss in the remaining ingredients, cover, and let sit for 15 minutes.
  • Serve over slices of toasted bread.

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  • ½ lime , juice of
  • 250 g cottage cheese
  • 1 yellow pepper , flesh finely chopped
  • 1 red pepper , flesh finely chopped
  • 1 red chilli , deseeded and finely chopped
  • ½ a bunch of fresh coriander , leaves picked
  • 120 g Cheddar cheese , freshly grated
  • 4 large flour tortillas

For the pineapple salsa:

  • olive oil
  • ½ teaspoon black mustard seeds
  • ½ red chilli
  • 227 g tinned pineapple rings in juice , chopped, juice reserved
  • ½ lime

For the guacamole:

  • 2 ripe avocados , halved and stoned
  • ½ bunch of fresh coriander , leaves picked
  • ½ red onion , finely grated
  • 1 red chilli , deseeded and chopped
  • 2 limes , juice of
  • 2 tomatoes , roughly chopped

Method:

  • For the salsa, add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime, then put in a serving bowl.
  • For the guacamole, squeeze the avocado flesh into a bowl. Add the coriander, onion, chilli and lime juice. Season; add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.
  • Stir the lime juice and a pinch of salt and pepper into the cottage cheese. To assemble, mix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2-3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides.

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  • 750 g potatoes , peeled
  • A large knob of unsalted butter
  • 1 red onion , finely chopped
  • 1 lime , Juice and zest of
  • 200 g small cooked prawns , from sustainable sources
  • 100 g white crabmeat , from sustainable sources
  • 1-2 tsp aji amarillo paste , or piri piri sauce
  • 100 g flour
  • 2 eggs , beaten
  • 100 g breadcrumbs
  • 1 litre vegetable oil
  • A cube of bread , to test the oil

Avocado dressing:

  • 2 avocadoes , ripe
  • 2 limes
  • 1 red onion
  • 1 tomato , ripe
  • 1 bunch of coriander
  • extra virgin olive oil

Method:

  • Start by cutting the potatoes into even-sized chunks, then placing them in a large pan of cold salted water. Bring to the boil, then cook over a medium heat for 15-20 minutes, or until the potatoes are tender. Drain and steam dry, then mash the potatoes until really smooth (use a potato ricer if you have one). Season well and mash in a knob of butter.
  • Now make the guacamole-style dressing. Scrape the avocado flesh into a medium-sized bowl, discarding the stones and skins, season with salt and pepper and squeeze over the juice of the 2 limes. Grate in the onion and tomato, then mash together to a chunky guacamole. Chop the coriander and add it to the guacamole with plenty of extra virgin olive oil, then leave to one side.
  • Place the finely chopped red onion in a small bowl, add the juice and zest of the 1 lime, toss together and leave to one side for 5-10 minutes. Finely chop the prawns and mix together with the crabmeat and aji amarillo paste, seasoning well. Mix the onions into the bowl with the prawns, leaving behind the excess juice.
  • Line up 3 bowls – one with the flour, one with the beaten eggs and one with the breadcrumbs. Place a scoop of mashed potato in your hand and roll into a ball (roughly 4cm in diameter). Press a hole in the middle with your thumb about 2cm deep and spoon in some prawn and crab mixture. Close the hole as gently as you can to conceal the filling, then repeat until you’ve used up all the mash and filling – you should end up with around 15 croquettes.
  • Roll each croquette in the flour, dip it into the egg (letting the excess drip off), then coat in breadcrumbs. Next, pour the vegetable oil into a large pan and gently heat to 180°C (a cube of bread dropped into the oil will turn brown within 1 minute). Gently lower the croquettes into the oil with a slotted spoon and fry for around 4 minutes, or until golden and crisp – you’ll need to do this in batches. Drain the cooked croquettes on kitchen paper, then serve hot on a plate smeared with the guacamole.

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Caramelized Onion and Kielbasa Tarts

Ingredients:

  • 3 white onions, thinly sliced
  • extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 1 package frozen puff pastry, thawed
  • 1 pre-cooked kielbasa, thinly sliced
  • grated Swiss cheese
  • fresh thyme

Method:

  • Preheat oven to 350 degrees. In large skillet, sauté onions in olive oil over medium heat until deeply golden and caramelized, about 20 minutes. Season with salt and pepper.
  • Unroll two sheets thawed puff pastry. On floured work surface, roll out puff pastry until slightly thinner. Prick both sheets all over with fork, and transfer to parchment-lined baking sheet. Spread tops with onions, kielbasa, and Swiss, leaving half-inch border around all sides. Bake tarts until puffy and golden, and cheese is melty, about 25 minutes.
  • Sprinkle with fresh thyme and season with salt and pepper. Slice into squares for serving

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  • 1 x 1.8 kg higher-welfare whole chicken
  • a few sprigs of fresh thyme , leaves picked
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 lemon
  • 1 bulb of garlic
  • 500 g plain flour , plus extra for dusting
  • 1 cos lettuce
  • 250 g ripe cherry tomatoes
  • 2 ripe avocados
  • ½ a bunch of fresh mint , leaves picked
  • ½ a bunch of fresh coriander , leaves picked
  • 100 g mixed seeds
  • 200 g feta cheese

For The Salsa:

  • 2 fresh red or green chillies
  • 500 g tomatillos
  • 2 spring onions , trimmed
  • 1 clove of garlic , peeled
  • 2 tablespoons cider vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ a bunch of fresh mint , leaves picked
  • ½ a bunch of fresh coriander
  • 1 splash of good-quality tequila

Method:

  • Preheat the oven to 190ºC/375ºF/gas 5. Remove the chicken from the fridge and leave to come up to room temperature.
  • Bash the thyme leaves in a pestle and mortar with a good pinch of salt and pepper, then rub all over the chicken with a lug of olive oil. Halve the lemon, peel and bash the garlic bulb, then stuff inside the chicken cavity. Place the bird in a snug-fitting roasting tray and pop in the hot oven for around 1 hour 30 minutes, or until cooked through. To check, insert a knife into the thickest part of the thigh – if the juices run clear and the meat pulls away from the bone, you know it’s done.
  • Meanwhile, place the flour and a pinch of salt in a large bowl, then gradually add 2 tablespoons of olive oil and 150ml of cold water, stirring continuously until the mixture comes together to form a rough dough. Transfer to a flour-dusted surface and knead for around 5 minutes, or until smooth and elastic, then shape into a long sausage shape, roughly 45cm in length. Slice the dough into 16 equal-sized pieces, roll into balls, then set aside for later.
  • To make the salsa, preheat a griddle pan over a high heat. Prick the chillies all over with a small sharp knife, remove and discard the papery skin from the tomatillos, then place on the griddle. Cook for 15 to 20 minutes, or until blackened all over, turning occasionally. Transfer to a food processor with the remaining salsa ingredients and a couple of generous pinches of salt, then whiz until smooth.
  • Once cooked, allow the chicken to cool slightly, then strip away the flesh, shredding it as you go (wear rubber gloves if it’s too hot).
  • On a flour-dusted surface, roll the dough balls into circles, roughly the thickness of a playing card. Preheat a large non-stick frying pan over a high heat, then add the tortillas (you’ll need to do this in batches) and cook for 2 to 3 minutes, or until lightly golden, turning halfway. Wrap the tortillas in tin foil to keep warm as you go. Meanwhile, shred the lettuce, quarter the cherry tomatoes, then halve and destone the avocados.
  • To assemble the tacos, pop some shredded chicken onto the middle of a tortilla, top with some lettuce, mint and coriander leaves, a few tomatoes and a sprinkling of mixed seeds. Scoop over the avocado flesh, crumble a little feta on top and finish with a drizzle of salsa. Roll up and tuck in.

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Champagne Cupcakes

Ingredients:

1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
3 egg whites
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup + 2 tbsp champagne

For the icing:

1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
4-5 tbsp champagne

Method:

  • Preheat oven to 350 degrees.
  • Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
  • Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
  • Fill cupcake liners a little more than half way.
  • Bake 18-20 minutes.
  • Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

Icing:

  • Combine butter and shortening and mix until smooth.
  • Add 2 cups of powdered sugar and mix until smooth.
  • Add champagne and mix until smooth.
  • Add remaining powdered sugar and mix until smooth.
  • Add a little more champagne, if needed, until desired consistency is reached.
  • Top cupcakes with icing.

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Champagne Jelly Flutes

Ingredients:

Three 1/4-ounce packets unflavored powdered gelatin
1/2 cup sugar
1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
2 cups sparkling pale white grape juice, chilled
8 raspberries
1 tablespoon half-and-half

Method:

  • Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
  • Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don’t let the liquid come to a boil).
  • Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
  • Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
  • Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

jelly

 

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