All Recipes

Grilled River Cobbler

Serves 2 in 20 Minutes

You can use any white fish for this dish pangasius (river cobbler)or you can use white fish fillet, pollack or hoki.

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.

Hollandaise Sauce

Serves 4 in 20 Minutes

A classic sauce for fish or as a base for Bearnaise which is great with steaks. Some recipes use lemon juice instead of vinegar which is fine. If your sauce gets too thick then you may add a little more vinegar or water or white wine. I prefer wine as it adds to the depth of the flavour. Hats off to the Swiss who wouldn't be without a dash of Worcestershire Sauce added to the sauce and yes I'd go along with that. You can vary the sauce with herbs like mint or tarragon or add orange juice or white wine.

Hot Aubergine & Cream Cheese Salad

Serves 2 in 30 Minutes

This is great if you have vegetarians coming over for dinner. You can make as much or as little as you like. Even do it as a starter for everyone.

Hot Marmalade Pudding

Serves 4 in 1.0 Hour

Here is a great winter pudding. If you don't like Drambuie then use Cointreau or any other spirit or even leave it out.

Kebabs with Barbecue Sauce

Serves 4 in 30 Minutes

You can get the kebabs made the night before and leave in the fridge for the next day. But remember they will look and smell great and others may be tempted to eat them so make extra and invite everyone in the flat.

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.

Lamb Hotpot

Serves 4 in 1.0 Hour

Now many of you will be looking for a neatly layered dish of sliced potatoes. Well this is the way most people in the north west that I've encountered make their hot-pot but there are many variations.

Lamb Rump topped with Grain Mustard Stuffing

Serves 4 in 1.0 Hour

Splash out for a bit of lamb now and again. Lamb rumps became popular a few years ago in restaurants and banqueting when rack of lamb became too expensive. It's a welcome treat in a desert of chicken.

Lamb Seekh Kebab on Roasted Pepper Rice

Serves 10 in 1.0 Hour

Found on an Indian restaurant menu the seekh kebab makes a good starter but you can go further and make into a snack or light meal.

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 Hare in Beer & Blood Orange Sauce

Serves 4 in 1.0 Hour

Hare is not a commodity you see very often but in a decent local butchers they turn up now and again. This recipe has a real old English feel to it. the beetroot and the beer make a wonderfully fruity sauce with the gamey flavours of the hare.

Loin of Pork with Barbecue Sauce

Serves 2 in 30 Minutes

Pork is really cheap but try and buy British because I believe it is tastier and cleaner that imported meat. There are barbecue sauce recipes on this site or you could just make a mustard sauce with French mustard.

Making a Cartouche

Serves 0 in 2 Minutes

A cartouche is used to cover dishes cooking in the oven or to cover sauces to keep warm and the technique can be used to cut the paper to line the base of a cake tin.

Meatballs the Magnificent

Serves 4 in 1.0 Hour

Meatballs made like this are wonderful. You can just use beef if you don't like pork or maybe some of your colleagues don't, just double it up.

Meaty Chilli Hotpot

Serves 4 in 45 Minutes

""Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."" ~Voltaire. This is an easy recipe to do that can cook away in the oven whilst you finish that bit of reading!

Mincemeat Crackers

Serves 10 in 1.0 Hour, 10 Minutes

Why not make some novalty mince pies or make tiny ones for petits fours to have with coffee after dinner.

New Potato Salad

Serves 8 in 30 Minutes

Omelettes

Serves 1 in 5 Minutes

Making an omelette is a skillful technique. That is if you want a dish that is light and fluffy. So no putting it under the grill to set it! Hot pans, practise and you'll soon be making a dish fit for a Michelin Star.

Parsnip Ice Cream

Serves 500 in 1.0 Hour, 30 Minutes

Unusual this one but believe me it works with chocolate, banana, honey and rum combinations. Don't be scarred give it a go in the Winter