Dinner

Bang Bang Chicken

Serves 4 in 45 Minutes

A dish that was fashionable in the 90's. Good for a party served on a buffet of hot dishes with noodles or fragrant Thai rice.
Beef Fillets in Peppercorn Sauce with Roasted Pepper

Serves 4 in 45 Minutes

Back in the 80's this dish was king. Every respected restaurant had it on the menu. With those newly discovered soft green peppercorns.
Beef Rendang

Serves 4 in 2.0 Hours

This is a really fragrant dish with very wonderful texture. Unlike a traditional western stew this dish has many flavours that many have come to enjoy. A great dish for the end of summer on a wet Autumn evening.
Beef in Guinness with Garlic Croutes

Serves 4 in 2.0 Hours

Perfect for a cold day why not make it the day before so that it's ready to eat when you come home.
Braised Fennel Filled with Vegan Cheese

Serves 4 in 1.0 Hour, 30 Minutes

Braised Fennel Filled with Vegan Cheese, Wheat & Tomato presented on a Bed of Wilted Spinach & Almonds This is vegan main course from a competition I took part in for the Vegan Society and was runner up.
Braised Topside with Porcini Mushrooms

Serves 6 in 4.0 Hours

A dish to warm you in Autumn and Winter using topside as it should be used as opposed to roasting.
Breast of Duckling in a Sauce of Limes with Oriental Stir Fried Vegetables

Serves 4 in 40 Minutes

Full flavoursome duck breast with an oriental spin on it perfect for a Saturday night.
Brisket with Smoked Bacon & Mushrooms

Serves 8 in 2.0 Hours, 10 Minutes

Perfect for a cold winter dinner and done in the pressure cooker saves a lot of time!
Burger & Chips with Red Cabbage Slaw

Serves 4 in 1.0 Hour

Use my brioche bun recipe or buy some if you don't have time.
Cajun Beef Fillet with Herb Roasted Potatoes

Serves 4 in 1.0 Hour

Hot and spicy serve with a green salad. You can get one whole piece of beef for this recipe if you like. If you do you will need to cook it for about 25 minutes or less if you want it rare.
Chicken Leg filled with Wild Mushroom Stuffing

Serves 4 in 1.0 Hour

Chicken depending on where you purchase it from can offer little or no flavour. The humble chicken leg darker in colour is more flavoursome than the breast meat and is relatively cheap. Infusing a flavour into the meat is a good thing to do and will help to enrich its flavour. In Britain when we talk of stuffing one usually thinks of sage and onion but a forcemeat made like a mousse from meat is better for this type of dish and will bring a touch of class to it. The mushrooms add an aroma that lifts the chicken leg to a different height and you will be happy to serve them at any dinner party. If you're still not too sure perhaps use corn fed chicken legs.
Chicken Tikka Masala

Serves 2 in 40 Minutes

An English favourite! This rich, creamy curry offers an alternative to the traditional curry narrative - blending silky-smooth cream with sweet tomatoes ensures that everyone can enjoy this dish.
Chicken in a White Wine & Cream Sauce with Garlic Mushrooms

Serves 3 in 45 Minutes

This is an indulgent treat for garlic lovers!
Confit of Duckling

Serves 4 in 12.0 Hours

Coated with Salami & Pimento Sauce on Seed Mustard Seasoning This dish does take some time to prepare and should be started at least a day before you plan to eat it. But take your time, perhaps a few sips of wine after all it does have it's origins in classic French Cuisine. Truly though this a marriage of French and Austro-Hungarian Food. The only thing missing is the Beetroot , my inspiration for this dish lie in the time I spent in kitchens working with chefs from various parts of Europe. One friend Fritz Siedl from Austria would have relished this dish and rounded it off with a cognac and plate of Apple Strudel.
Escalope of Pork in Stilton Sauce with Apples & Celery

Serves 4 in 40 Minutes

November is often the greyest of months but here is a suggestion to brighten it up a little with a hearty meal of pork in a rich creamy stilton sauce sweetened with apples and celery. This is a good quick recipe that can have the main elements prepared in advance ready for when you trudge home from work. There are lots of good produce around in November with plentiful game and root vegetables.
Fillet Steak in Morel Mushroom Sauce

Serves 4 in 1.0 Hour
Fillet of Cod in Seafood Sauce with Prawns

Serves 4 in 1.0 Hour

This is a quick way to do something a little bit different with a piece of cod and some prawns. You can make a proper shellfish sauce by following the recipe that appears also on this site.
Fillet of Pork in Mushroom Mousse with Spinach Tomato and Hot Baked Cheesy Mids

Serves 4 in 50 Minutes

This recipe keeps the pork moist and if you can believe the British Pig Executive there is no tape worm from eating undercooked British Pork so cook it underdone. For a real treat use Chanterelle Mushrooms. A bit of luxury!
Filo Basket of Seafood in Noilly Prat Sauce

Serves 4 in 1.0 Hour

This can make a really good starter or main course.
Glazed Chicken Livers with Smoked Bacon

Serves 4 in 20 Minutes

This is great for a starter for your dinner party in Autumn.
Grilled Mackerel Fillets on Miso Coleslaw Fusion

Serves 20 in 1.0 Hour

Mackerel cheap and plentiful at this time of year.
Guinea Fowl cooked with Red Cabbage & Claret

Serves 4 in 1.0 Hour, 30 Minutes

This recipe calls for guinea fowl that has been jointed. You can watch the video showing you how to joint a chicken and utilize the same technique. Don't over cook the guinea fowl or it will taste dry and stringy.
Haddock with Scallops on Provencale Sauce

Serves 4 in 1.0 Hour

This a lovely dish for a summers evening. You could perhaps dine al fresco and have chilled glass of blanc de blanc.
Kidneys in Grain Mustard Sauce

Serves 4 in 1.0 Hour, 30 Minutes

These are kidneys that are not often seen on menus. The flavour is not as strong as other kidneys and the texture is also different.
Lambs Liver in Dijon Mustard Sauce flavoured with Honey & Tarragon

Serves 4 in 30 Minutes

Ask most chefs of their favourite foods and I guarantee a lot of them will come up with some type of offal in a dish. For me it's liver but there are others that feature highly on my list. Often with offal there can be flavours and textures that are totally different to ordinary cuts of meat. So here is a recipe for lamb?s liver although it will work with most types of liver but just remember not to be obsessed with the national pastime of overcooking food. Try to keep the liver pink in the centre and serve straight out of the pan onto the plate. Then eat immediately. You will never braise liver again.
Loin of Venison in Smitane Sauce with Onion Rings

Serves 4 in 40 Minutes

Venison is one of my favourite meats to eat. This is a more expensive cut and if from a roebuck will go extremely well with this tangy sauce.
Neck of Lamb Sous Vide

Serves 2 in 24.0 Hours

Lamb neck fillet can be reasonably priced but you will usually see it in recipes that need a long slow braise in the oven. This leaves the texture of the meat more like stewed lamb. Cooking sous-vide takes longer but offers up really tender, juicy, medium lamb.
Oriental Duck & Asparagus Combo

Serves 4 in 2.0 Hours

Take your time with this one then settle down in front of a good film with a beer.
Partridge with Cabbage & Artichokes

Serves 4 in 1.0 Hour, 30 Minutes

If you can?t find partridge for this recipe then use any game bird or even chicken. Game is best though as it's low in fat ideal to kick start your diet.
Pasta

Serves 10 in 1.0 Hour, 30 Minutes

The difference between dried and fresh pasta is night and day - make it just once and you'll never want to go back to dried again!

Page 1 of 2 Next ›

* * *