Lightly butter 4 metal moulds, each 150ml and line the base’s with circles of greaseproof paper. Put the creme fraiche in a bowl and gradually beat in the egg yolks. Add the lemon rind, juice and salt and pepper. Chop up the basil reserving 4 leaves to garnish and add to the mixture. Chop up
Peel and dice the mango flesh and put into a bowl. Add the red onion, chilli, lime juice and olive oil. Mix it all together and then set aside at room temperature, covered with cling film for at least 1 hour. This brings all the flavours and juices together. Prepare your prawns. Make sure they
First make your ratatouille, which can be done up to 2 days in advance. Preheat oven to 160C/Gas 2-3) Prepare all your vegetables. Combine all the vegetables in an oven tray, add the bay leaf and season. Drizzle generously with the olive oil and bake for 1 hour 30 minutes until everything is nicely cooked
Mix the lime juice with the fish sauce. Add the sugar and stir until it dissolves. Add the chopped chillis. Squeeze the crab meat until as dry as possible then add to the sauce and stir. Drizzle in the sesame oil and stir. Taste. Add more sesame oil if you like. This can be made
Lay the salmon skin side down on a sheet of cling film. Warm the treacle in the microwave for 30 seconds or until it loosens in consistency and becomes runny. Mix the fennel seeds, lemon zest, salt, mustard, pepper and treacle together and spread evenly over the salmon fillet. Wrap completely with cling film. Place
Seperate and wash your chicory leaves without tearing them. Dry the leaves and arrange on a platter. Crumble some Roquefort cheese into each chicory leaf. Sprinkle a few chopped walnuts on top. Drizzle each leaf with a little honey.
Lightly toast your slices of baguette, drizzled with a little olive oil. Mix the Goats cheese with the chopped herbs and spread generously onto the toasts. In a frying pan, gently heat the figs with the balsamic vinegar for 2-3 minutes. Then add the cranberry jelly and heat for another 2 minutes until the figs
Herby Goats Cheese & Balsamic Glazed Fig Crostini Read More »
First make the marinade. In a non metallic bowl, mix the oil, honey, soy sauce, mustard, lemon juice and garlic. Add the chicken drumettes, stir to cover with the marinade. Cover with cling film and leave in the fridge for between 2 and 24 hours, stirring 2-3 times. Preheat oven to 200C. Place the drumettes
Use a 5cm circle cutter to cut out 12 pieces of brioche. Toast each side under the grill until just golden. Cool. (These can be kept in an airtight container for 24 hours) Mix together the cream cheese, lemon juice, zest and chopped dill. Roughly flake in the tinned or freshly poached salmon in to
Heat oven to 180 Fan/200C/Gas 6. Use a rolling pin to roll out each piece of bread as thinly as you can. Then cut into rounds using a 7 cm cutter. Brush both sides of the bread rounds with olive oil and push into the holes of a muffin tin to shape into baskets. Bake
