Categories
British Fish Starters Xmas recipes

Smoked fish pate

Smoked mackerel pate is amazing with oat biscuits and perfect for Christmas party nibbles.  This will take ten minutes to make which means there is more time for gin o clock!

Categories
British Healthy Soups Starters Vegetarian

Spiced Parsnip Soup

Serves 4 Cooking time 45 mins Ingredients 5 Parsnips, peeled and chopped into chunks 1 Onion, chopped 1 Stick celery, chopped 1 Medium potato, peeled and cut into small chunks 2 Litres vegetable stock 1 Cup lentils 1 tsp Cumin seeds 2 tsp Coriander seeds A good pinch of chilli flakes Salt Method: Heat the […]

Categories
British Healthy Soups Starters Vegetarian

Spicy butternut squash soup

Serves 4 Cooking time 60 mins Ingredients 1 Butternut squash, peeled and cut into chunks 2 tsp Coriander seeds 1 tsp Chilli flakes 1 Onion 1 cup Lentils 1.5 litres Chicken (or vegetable) stock 1 tsp Yellow curry powder Pinch of garam masala Salt Method: Heat the oven to 200C. Grind the coriander seeds, chilli […]

Categories
Beef British Chicken Main course

Man vs Food barbecue beef & chicken sandwich

Serves 2 Cooking time 1 hour Ingredients: 1kg ribeye steak 1 large chicken breast 1 tbsp red thai curry paste A handful of lettuce leaves 1 tbsp mayonnaisse 1 large baguette 1 red pepper, sliced 2 tomatoes, sliced 2 red onions, sliced and sauted Salt and pepper to taste Method: The summer has begun!  For […]

Categories
British Fish Main course

Fish pie with potato and celeriac topping

Serves 4 Cooking time 45 mins Ingredients 750g celeriac, peeled and roughly chopped 800g potatoes, peeled and roughly chopped 100g butter 375ml milk 600g leeks, thickly sliced 35g plain flour 1 kg fish (you can use just white fish or mixture of your choice) 2 tsp lemon juice fresh chives and parsley, chopped salt and […]

Categories
British Desserts

Dark chocolate fondants

Method: This is the Rolls Royce of hot chocolate puddings and this recipe is foolproof. You can make them up ahead of time and either chill or freeze until ready to use. Apologies for the lack of photograph for this recipe – they were so good I forgot! Thanks to Babbie for the recipe! Grease […]

Categories
British Chicken Main course

Chicken pie

Method: Add some olive oil to a medium heat in a deep sided frying pan, add the carrot and onion and fry for 10-15 mins until softened.  Add the garlic and mushroom and fry for a further 5 mins before turning the heat up to high and adding the white wine. Allow the wine to […]

Categories
British Fish Main course Salads Starters

Smoked mackerel salad

Method: This is a really easy starter or light lunch, ideal to take to work. Packed full of goodness with lots of veggies and omega 3-rich oily mackerel. Win win! The amounts are just a rough guide – add more or less of what you want. Boil the potatoes in salted water until tender. Drain […]

Categories
British Game Main course

Venison wellington

Method: For the pancakes whisk together the flour, eggs and milk and season with salt and freshly ground black pepper. Heat the oil in a frying pan then pour in a ladle of the batter. Swirl the batter around the pan to make a thin pancake and cook until bubbling. Flip the pancake with a […]

Categories
British Fish Main course Starters

Tuna fishcakes

Method: Boil the potatoes and mash. leave to cool.  Add the tuna, garlic, bread and parsley. season and mix well Divide into 4 portions and shape into fishcakes before dipping in egg then roll in the breadcrumbs Bake in a medium over (180oC) for about 20 mins or until golden brown

Categories
Beef British Main course

Beef, chestnut and red wine casserole

Fry the beef in the oil in a small casserole pan until well browned. Add the onions and fry until they are slightly softened. Add the thyme, wine and stock. Bring to the boil, then simmer for 1 hour with the lid on. Add the carrots and chestnuts, season and cook gently for another hour […]

Categories
Beef British Main course

Beef in Stout with mustard and herb dumplings

Toss the beef in the flour. Fry the onions in the oil for 10 mins. Add the beef in batches until evenly browned.  Add carrots, celery, herbs, stock and stout. Bring to the boil, stirring. Add sugar, Worcestershire and season.  Cover and simmer for 2 hours. Make the dumplings – mix flour, breadcrumbs, suet, mustard […]

Categories
Beef British Main course

Beef in Port

Dust the meat in the flour, shaking off any excess. Heat the oil in a large casserole pan and brown the meat in batches over a high heat. Remove with a slotted spoon. Reduce the heat and add the onion and celery to the pan and soften before returning the beef to the pan. Add […]

Categories
Beef British Main course

Beef wellington

Trim the beef fillet. Season well and sear in a hot pan. Remove and set aside to cool. Brush the beef all over with dijon mustard. Roughly chop the mushrooms and puree in a food processor. Fry in a dry pan over a high heat until all water has evaporated and it has become a […]

Categories
British Chicken Main course

Hot Chocken Tickety Breasts

Flatten out chicken breasts between 2 sheets of cling film using a rolling pin or meat mallet. Cut into strips.  Season flour with salt, pepper and the grated lemon rind- dust the chicken pieces, shaking off excess flour. Heat the oil and butter in a large non-stick frying pan and brown the chicken pieces. Add […]