1oz/25g butter
2 tbsp/30 ml plain flour
1/2pt/300 ml skimmed milk
1/4pt/150 ml stock
1/2oz/15g sachet powdered
gelatine
3 tbsp/45 ml hot water
3 tbsp mayonnaise
4 tbsp natural
yoghurt
3oz/75g Stilton, crumbled
Few drops Tabasco sauce
3oz/75g walnut pieces
3 egg whites
walnut pieces, to garnish
parsley sprigs, to garnish
Instructions
1. Melt the
butter in a small pan and
stir in the flour. Cook for 1
minute
2. Whisk in the milk and
stock, stirring continuously
to form a thick smooth sauce.
Season.
3. Melt the gelatine in the
water until clear. Whisk into
the sauce.
4. Allow to cool.
5. Stir in the mayonnaise,
yoghurt, cheese,Tabasco and
nuts.
6. Whisk the egg whites until
stiff then gently fold in.
7. Pour into ramekin dishes
(prepared with paper collars
if liked).
8. Chill until set. Peel away
collars and garnish.
9. Serve with melba toast.
10. NB recipe uses raw egg whites and may cause concern
- possible salmonella contamination. Unsuitable for
infants and the
infirm.
2 tbsp/30 ml oil
1 onion, chopped
1 small carrot, chopped
1 stick celery, chopped
1 clove garlic, crushed
2 tbsp/30 ml chopped parsley
1/4pt/150 ml white wine fresh
1 400g can
chopped tomatoes
1/2pt/300 ml fish stock
8oz/225g cod or haddock
fillet
8oz/225g monkfish fillet
12oz/350g cleaned mussels
40z/100g cleaned scallops
chopped parsley, to serve
Instructions
1. Heat the oil
in a large pan.
2. Fry the onion, carrot,
celery and garlic for 5
minutes.
3. Add the parsley and wine
and cook for 5 minutes.
4. Stir in the tomatoes and
stock, cook for a further 20
minutes.
5. Add fish, cut into thick
slices, with shellfish.
6. Season and cook 15 minutes
more.
7. Serve garnished with
parsley and fried bread
triangles.
8 oz/225g self
raising flour
1-2oz/25-50g butter
1 tsp/5 ml baking powder
2 tbsp/30 ml castor sugar
3 tbsp/45 ml natural yoghurt
4-6 tbsp/60-90
ml milk
Filling:
1/4pt/150ml whipped cream
Raspberry jam
icing sugar, for dusting
Instructions
1. Sift the
flour and baking powder with
a pinch of salt into a bowl.
2. Rub in the butter and stir
in the sugar
3. Stir in enough yoghurt and
milk to make a soft dough.
4. Knead very lightly on a
floured surface and cut out
scones.
5. Transfer to a greased
baking sheet and brush tops
with more milk or beaten egg.
6. Bake in a very hot oven
(425F/Gas 8/225C) for 10- 12
minutes.
7. Cool on a wire rack
8. To serve sandwich with
cream and jam and dust with
icing sugar.
9. Best eaten the same day.
1 onion, diced
1 lb/450g minced beef
1 tsp/5 ml garlic purée
2 tomatoes, chopped
½ pint/300 ml stock
1 tbsp/15 ml tomato purée
1 tsp/5 ml
chilli purée
1 (400g) can red kidney
beans, drained
To serve:
sliced olives
grated cheese
crisp tortilla shells
Instructions
1. Fry the
onion, garlic and beef in its
own fat until evenly
browned and crumbly.
2. Stir in tomatoes and cook
for 3 minutes. Add stock,
tomato purée and chilli.
3. Simmer for 10 minutes. Add
seasoning and drained beans.
4. Cook for a further 10
minutes until thickened.
5. Serve beef in warmed
tortilla shells, topped with
olives
and grated cheese. Serve with
sour cream and salad.
tbsp/45 ml golden syrup
3 tbsp/45 ml marmalade
2 tbsp/30 ml lemon juice
Instructions
1. Lightly
butter a 1.2litre/2 pint
pudding basin.
2. Cream the sugar and
margarine together until
light and
fluffy. Gradually beat in the
eggs, mixing very thoroughly
after each addition.
3. Fold in the marmalade and
flour. Spoon into the
prepared
basin and cover with pierced
plastic film.
4. Cook on Full Power in a
microwave (800W) for 3 ½
minutes then leave to stand
for 3 minutes while making
the sauce. Atlernatively
steam over simmering water
for 1
hour.
5. Place all the sauce
ingredients in a small bowl
and cook
on Full Power for 2 minutes.
Stir until smooth.
6. Turn out the pudding on to
a warmed plate. Pour a little
of
the sauce over and serve hot.
4 carrots
4 courgettes
¼ small celeriac root,
trimmed
3 tbsp/15 ml freshly chopped
mint
1 lemon, finely grated rind
1 tbsp/15 ml
olive oil
1 tbsp/15 ml apple juice
1 tsp/5 ml lemon juice
ground black pepper
salt
Instructions
1. Peel carrots
thinly. Trim the courgettes.
Using a swivelheaded
vegetable peeler, pare both
the vegetables into long,
wafer-thin strips.
2. Thickly peel celeriac. Cut
into small dice and mix with
the vegetable ribbons.
3. Place vegetables in iced
water and chill for at least
30
minutes. Strips will become
crisped and curled.
4. Drain vegetables and mix
in mint and lemon rind. Whisk
together oil, apple and lemon
juice, seasoning with pepper
and salt.
5. Arrange vegetables on
serving plates. Pour a little
dressing over just before
serving.