Camembert and Roasted Garlic

Method:

  • Preheat the oven to 200C/400F/Gas 6.
  • Place the garlic cut-side down in a large roasting tin.
  • Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes.
  • After 30–35 minutes put a large cross in the top of the Camembert and add it to the oven.
  • Add the French baguette to warm it up too.
  • Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.
  • Serve everything on a big sharing plate.
  • Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.

Mascarpone and Ginger Crème Brûlée

Method:

  • Preheat the oven to 150C/300F/Gas 2.
  • Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
  • Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.
  • Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  • Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger.
  • Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)
  • Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set.
  • They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set.
  • It is very easy to overcook these so check after 20 minutes to see how they are doing.
  • Then check every five minutes after that as some ovens are much more powerful than others.
  • Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour.
  • Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered.
  • Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp.
  • A very hot grill works too.
  • Leave to cool a little and then serve immediately.

Curry Fish

Method:

  • Cover haddock with korma paste - sprinkle with salt and set aside.
  • Cut fish into slices and place in hot frying pan with flesh of pan down. (5 mins) turn once after 5 mins.
  • Add 3/4 teaspoons into frying pan add 1/2 tin - 1 tin coconut milk add thinly sliced chili add 4/5 spring onions finely chopped.

Colcannon

Method:

  • Simmer potatoes for 15-20 minutes until soft.
  • Add cauliflower for last 5 minutes of cooking.
  • In another saucepan cook cabbage for 5-6 minutes.
  • Mash potatoes and cauliflower then add cabbage, milk, sping onion.
  • Mix and serve with bacon.

Melon & Grape

Method:

  • Make melon balls.
  • Place all ingredients in a bowl and allow to marinade for 1 hour.
  • Serve chilled and garnish with some mint leaves.

Tomato and basil pasta

Method:

  • Cook pasta in boiling water with stock cube.
  • Finely chop onion and chili.
  • Add to a large bowl with cherry tomatoes, chopped basil, salt and pepper.
  • Toss pasta in the mixture.
  • Serve hot or cold with crusty bread :-)

Tasty Egg Fried Rice

Method:

  • Boil rice in water with the stock cube and tumeric until tender.
  • Chop onion, peppers, chilli and stir fry with garlic for 2 - 3 mins.
  • Remove from pan and add to cooked rice.
  • Scramble egg in pan until the egg is dry.
  • Add the rice and veggies and stir fry for 3 mins.
  • Serve as a side dish.
  • For a main course add cooked strips of chicken or prawns! x

Panchetta Wrapped Tiger Prawns with Tomato and Basil Sauce and Pasta

Method:

  • Wrap the prawn in the panchetta and fry in a non stick pan / pot.
  • When ready remove from the pot.
  • Add the finely chopped onions and grated garlic and cook on a low heat until soft, but not coloured.
  • Add the tin of tomoatoes and simmer for approx 10 mins.
  • Cook the pasta according to the packet.
  • Add the cooked prawns and increase the heat Med - High to warm them through about 5 mins.
  • Add the basil and drop the pasta into the sauce and prawns and coat it.
  • Serve with some garlic bread and a chilled Pinot Grigio.

Hokey Cokey (or the middle of a crunchie bar)

Method:

  • Melt the sugar and syrup together till sugar is all melted in the syrup and bubbling (be careful not to burn them)
  • When all is melt stir in the bicarbonate of soda quickly.
  • The mix will all bubble up.
  • Whilst this is happening transfer to a greased tray and let to harden. 
  • mash into little piece and enjoy.
  • You could also dip them in melted chocolate for an extra treat.
  • WARNING - VERY ADDICTIVE!!

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