250g frozen peas
150ml half fat creme fraiche
Juice of half a lime
1 finger chilli
3 cloves of garlic
750ml of chicken or vegetable stock
Splash of olive oil
Salt to season
This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make!
First heat the oven to 180 c and get a roasting tin/sheet ready. Chop the courgettes into 2cm discs and add to the tin along with the chilli halved lengthways and the whole garlic still in its skin.
Add a good splash of olive oil to coat everything and a generous pinch of sea salt (about a tsp).
Roast the vegetables in the oven for about half an hour; halfway through move the mixture around so you get a colour on all the veg; they should be golden brown and cooked soft rather than brown!
If you have a blender the next bit is easy. Simply add the courgette and chilli to the blender, squeeze out the garlic and add the garlic minus the skin; add the lime juice, a stock cube, hot water and creme fraiche and blitz to a a smooth consistency.
If you don’t have a blender then do this in a pan and use a stick blender to make the soup smooth and silky
Place the raspberries and strawberries in a heatproof bowl of simmering water, add the lemon juice and 50g of the sugar. Cover with cling film and leave for 30-40 mins. In a saucepan put the remaining sugar in the water and dissolve, bash the lemon grass and add this then bring to the boil. Take off the heat and leave to infuse for about an hour. Continue reading Raspberry Jelly
This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg.
First cut the pork into 33 or 4 large pieces, removing any excess fat (it needs to be skinless). Pan fry the pieces on a high heat until the meat is browned on all sides before setting aside on a large plate.
Continue reading Pork belly with minestrone
This is a very simple bread recipe to follow to make a white bloomer – don’t do what i do and play with measurements until you get used to things otherwise it might go wrong.
First put the flour in a bowl, add the dried yeast to one side and the salt to the other, they need to be kept apart at this stage. Next add the olive oil and about two thirds of the water. Continue reading White bloomer bread recipe
This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket. It’s also really simple which is an added bonus Continue reading Texan beef brisket
This is a light chicken stew with amazing summer vegetables ideal for a summer lunch.
First prep the vegetables, finely chop the onion, dice the carrot and yellow pepper, cut the broccoli into smallish florets, pod the broad beans if you’re using them and take the peas out the freezer! Continue reading Chicken with summer vegetables
This recipe for slow roast pork and the nickname is stolen from River Cottage meat book, if you like meat and really want to know everything about cooking it then I advise you buy it Its called Donnie Brasco on the basis that you stick it in the oven and fugeddaboutit Continue reading Slow roast pork (Donnie Brasco Style)
First cut the new potatoes and put them in salted water to boil, this should take about 2o mins. In the meantime make the salsa verde by simply adding all the ingredients into a small blender and adding olive oil until it reaches a consistency and flavour you like by seasoning. The mixture should be like a thick mayonnaisse but with more texture. If you don’t have a blender then you can use a pestle and mortar. Continue reading Sea bass with crushed potato
First season the chicken with salt and pepper and wrap tightly in cling film, this will be poached by placing the chicken in a pan of hot water for around 15 mins. Leave the chicken in the fridge to let the cling form the chicken into a good shape, in the meantime add the butter and oil to a pan and when foaming add the shallots and fry for around five minutes until soft over a medium heat.
Add the thyme and bay leaf and cook for a further minute before increasing the heat and adding the cider. Cook this sauce until reduced by half before adding the stock, reduce by half again before reducing the heat and adding the cream with some salt and pepper to taste before setting aside.
Next add the chicken to a pan of hot water and poach for around 20 mins depending on the thickness and size of the breasts, it is important that no water gets in so make sure they are tightly wrapped, alternatively use a small food bag for each chicken breast.
When cooked cut the chicken in half diagonally and add to a hot pan with oil, fry until golden on each side before adding the mushrooms and cook for a further 5 minutes, next add the sauce and broad beans and leave on the heat until the broad beans are warm.
Wilt the spinach in a pan with a little water at the bottom (covered) before draining excess fluid.
Serve the chicken on a bed of wilted spinach dressed with the sauce, muchrooms and broad beans. Ideal with baby potatoes
Yorkshire puds: lightly beat the egg, whisk in flour and baking powder, then the milk until you have batter the consistency of double cream. Season and leave to rest for 1 hour.
Heat oven to 190C. Put a little oil in the bottom of each dip in 12 hole mini muffin tin and warm for a short while in the oven. Then put 1 teaspoon of the mixture in each dip and bake for 10 mins or until well risen and golden. Repeat with the rest of the mixture.
Horseradish cream: whip the cream with the horseradish sauce – don’t overdo it as it will thicken as it sits.
Cook the beef: turn up the oven to 220C. Cut the beef in half lengthways, then trim up each half so they are more log-like in shape and about 2.5cm across – when sliced the beef should fit the top of the Yorkshire puddings.
Season then quickly sear all over in a really hot pan. Transfer to a roasting tin with butter, rosemary, thyme, garlic and olive oil. Roast for 3-4 mins. Rest for 10 mins then roll each piece in cling film to help keep its shape.
To assemble, trim the tops of the Yorkshires if they are not flat and slice the beef through the clingfilm into discs the thickness of a pound coin. Peel off the cling film. Put a teasoonful of the horseradish cream onto each Yorkshire and then place a piece of beef on top. Sprinkle with some salt.