INGREDIENTS

20 g Butter

8 Rashers smoked streaky Bacon cut into a small dice

200 g peas thawed if frozen

a few basil leaf roughly slicced

8 large Eggs beaten

150 g Goat's Cheese log with rind, sliced

Sea Salt & freshly ground black pepper

Parmesan for grating

large handful Rocket leaves

3 tablespoons classic vinaigrette

METHOD
1.

Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until
golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

2.

Pour in the beaten eggs and gently shake the pan over a medium heat. As the omelette begins to set at
the bottom, top with Goats cheese. Season generously with pepper and a little salt.

3.

Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until
the eggs are set on top. Slide onto a warm large plate.

4.

To serve, toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette.
Cut into wedges to serve.

Crab Salad with Passion Fruit Dressing

(from Gordon Ramsay Makes it Easy)
Serves 2
200g fresh white crab meat
125g salad leaves, such as rocket, watercress and radicchio
10og yellow or red cherry tomatoes, halved
2 passion fruits, halved

2 tablespoons classiv vinaigrette

Check the cabmeat is free of any shell fragments. Arrange the tomatoes and salad leaves on
individual serving plates.
Pile the crabmeat into the center-using a ring mould to hape into a neat cylinder if you like.
Scoop out the passion fruit pulp and seeds and whisk into the vinaigrette. Drizzle over the
salad leaves and serve.

Warm Salad of Ceps and White Asparagus

(from 'A Chef For all Seasons')
Serves 4 as a starter
about 12 large spears, or 24-30 thinner spears, fresh white asparagus
juice of 1 lemon
4 tbsps olive oil
75g unsalted butter
200g fresh ceps, bases trimmed, sliced
2 tbsps fresh flat-leaf parsley leaves
sea salt and freshly ground pepper
Prepare the asparagus first. Trim the ends. Bring a shallow pan of salted water to the boil
and add half of the lemon juice and a tablespoon of the oil. Add the asparagus spears and
blanch for about 4 minutes, then drain carefully (so as not to damage the tips) and plunge
into a wide shallow bowl of iced water. Leave until cold, then drain carefully again and pat
lightly dry.
Make the brown butter. Heat the butter gently in a small saucepan, then turn up the heat and
cook until the butter just turns brown. Watch it like a hawk! Tip it quickly into a cup to stop the
browning. Set aside.
Heat the remaining oil in a frying pan and tip in the brown butter, leaving the solids behind in
the cup. Heat gently, then lay in the asparagus spears. Heat carefully until hot, then sprinkle
over the rest of the lemon juice.
Arrange 4 asparagus spears on each plate, drizzle over any pan juices and spoon over the
ceps.

Claridges chicken pie

Serves 4
chicken breasts (ca. 600 g, cut in 3 cm dice)
375 g ready-rolled puff pastry
1 egg (beaten)

200 g shallots (peeled)

500 ml chicken stock
1 bay leaf
2 sprigs thyme
200 g speck (lean tenderloin bacon)
1 tbsp oil
150 g button mushrooms
125 ml sherry
200 ml double cream
parsley, to decorate
Pre-heat the oven to 200 C. Cut the pastry into any shapes you like, either rounds (ca. 10
cm) or triangular wedges. Lay on a non-stick baking tray, score lightly with a blunt knife,
brush with the egg and bake for 10 - 12 minutes until golden brown.
Bring the chicken stock to the boil, add the thyme sprigs, then put in the peeled shallots and
cook for 5 minutes. Lift the shallots and set aside. Add the chicken to the stock and cook for
5 minutes. Leave to stand for another 2 minutes, then strain & reserve the stock, throwing
the herbs out.
Cut the speck into 5 mm strips and clean the mushrooms carefully.
Fry the speck in the oil in a non-stick pan until browning, drain on some kitchen towel and
leave to cool and crisp. Add the mushrooms, fry for about 7 minutes, season with salt and
pepper and reserve. Deglaze the pan with the sherry, reduce by half, then add the shallots,
stock and cream. Reduce by a third, then add the mushrooms and chicken. Cook until the
chicken has warmed through, then scatter with parsley and bacon, scoop onto plates, top
with some pastry shapes and serve immediately.

Pumpkin and Pancetta Risotto

(From 'A Chef for all Seasons')
/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2 inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, o Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain
and set aside. Heat the stock to a gentle simmer in a saucepan.

In a large saucepan, gently saut the shallots and pumpkin in the oil for about 5 minutes. Stir
in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook
until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been
absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually
adding the stock, until the rice grains are just tender and the risotto is creamy. The whole
process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the
Parmesan. Check the seasoning, then serve in warmed bowls, sprinkled with the remaining
Parmesan.
Serves: 4 as a first course or 2 as a main dish.

crab ravioli with grilled lobster in saffron cream sauce Recipe

SAFFRON CREAM SAUCE

2 tbsp butter
1 shallot, minced
1/2 cup dry white wine
2 good pinches saffron threads
2 cup whipping cream
1/4 tsp of cayanne pepper
salt and pepper to taste
fresh chives
CRAB RAVIOLI
1 dozen crab ravioli
I used all natural crab ravioli from The Ravioli Store
LOBSTER

1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails
cut the lobster tails in half lengthwise
2 tablespoons of butter
1/8 cup of dry white wine

Directions
1.
saffron cream sauce
2.
Melt butter in a medium saucepan over medium-low heat. Add shallot and
cook until translucent. De-glaze by ading wine; cooking and stirring until wine
evaporates--about 3 minutes. Add cream and saffron. Lower heat and simmer,
cooking until sauce has reduced to just about half. Add salt and pepper to taste.
Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.
3.
ravioli
4.
Cook lobster ravioli per directions. Drain
5.
lobster
6.
While ravioli is cooking, melt butter in a medium skillet over medium-high
heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you
have nice medium brown color on the white meat, carefully flipping the skillet, or
stirring, to cook lobster on all sides--about 3 - 4 minutes. Set aside
7.
plating the dish
8.
Reheat the sauce, if necessary. Add 3-4 tablespoons of sauce on each plate.
Place 3-5 ravioli on top--depending upon whether you are serving this as an
appetizer or a main course. Spoon the sauce over ravioli. Top with a few pieces
of the lobster meat. Garnish with snipped chives and a strand of chives that you
will a lay on top and across the entire dish. If you like a little kick, sprinkle with a
tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko--I'll
have to try that next time.
9.
Serve this with a chilled bottle of Chablis and wait for the praise and adoration
to follow.
Serves: 2

Baked Alaska
Recipe by Gordon Ramsay from The F Word

INGREDIENTS

120 g caster sugar

2 large free range egg whites

Lemon Juice

1 ginger loaf cake

140 g raspberries lightly crushed

2 tablespoons framboise

4 Scoops good quality ice cream frozen in 6-7cm cutters

200 ml Brandy

METHOD
1.

To make the meringue put the sugar and 2 tbsp water into a medium heavy-based saucepan and
dissolve over a medium heat, stirring once or twice. When the liquid is clear, increase the heat and boil for
three minutes. (Or the liquid registers 120C on a sugar thermometer).

2.

In the meantime, whisk the egg whites with a squeeze of lemon juice in a clean, grease-free bowl, using
a hand held electric whisk or balloon whisk, until they form soft peaks.

3.

With the beaters still whirling, slowly pour the hot syrup down the side of the bowl and continue beating
on full speed for 10 minutes to a firm, glossy meringue. Set to one side.

4.

Using a 6-7cm cutter cut out 8 discs from the ginger loaf. Place 4 on a tray, lined with cling film and top
with a layer of crushed raspberries, mixed with the framboise. Now finish one at a time, so the ice cream
doesnt melt. Place the moulded ice cream, on the raspberries, then top with a plain sponge disc.

5.

Quickly cover the top and sides with the meringue, swirling it attractively. Repeat to finish the rest of the
Alaskas, then place, uncovered in the freezer until ready to serve.

6.

Place each Alaska on a serving plate and wave a cooks blow-torch lightly and quickly over each
meringue to colour. This only takes seconds take care to avoid over-scorching. Serve at once.

7.

Finally to flamb: gently warm the kirsch in a small saucepan, making sure that it doesnt boil. Pour it into
a copper flamb jug, set alight then carefully pour over the Alaskas to serve.

Broad bean and scallop risotto with lemon and fresh basil

INGREDIENTS

650 ml chicken stock

200 g Risotto Rice such as Carnaroli, Arborio or Vialone Nano

2 banana shallots finely chopped

3 tablespoons Olive Oil plus extra for sauting and serving

50 ml Dry White Wine

50 g cold Butter diced

1 tablespoon broad bean and pea puree - see recipe below

1 tablespoon mascarpone

1 tablespoon freshly grated Parmesan

2 teaspoons Lemon Zest

9 large Scallops shelled, trimmed, washed and diced

50 ml Double cream

Basil and pea cress to garnish

100 g shelled Broad beans cooked

Sea Salt & freshly ground black pepper

Broad bean and pea puree

100 g fresh or frozen Broad beans podded and shelled

100 g fresh peas podded

25 g Butter

Sea Salt & freshly ground black pepper

METHOD
1.

Pour 250ml chicken stock in a saucepan and bring to the boil. Tip in the rice and blanch for 4 minutes.
Drain well, cool and set aside for later. Reserve the remaining stock.

2.

In a medium saucepan, gently saut the shallots in the oil for about 2 minutes or until softened. Stir in the
wine and deglaze the pan. Cook until the alcohol has evaporated and the liquid has almost completely
reduced.

3.

Meanwhile, heat the reserved stock and bring to the boil. Pour in to the pan with the blanched rice and
bring to a gentle simmer. Cook the rice, stirring continuously, until tender then remove from the heat. Add the
cold butter then quickly mix in the broad bean and pea puree, mascarpone, Parmesan and lemon zest - stirring
until light and creamy. Leave to rest with the lid on.

4.

Heat a pan with a little oil. Season the scallops then add them to the pan. Saut for no more than 2
minutes, stirring frequently; set aside.

5.

Stir the cream, basil, whole broad beans and scallops into the risotto and check for seasoning. Serve the
risotto on warmed plates with a drizzle of olive oil and garnish with the basil and pea cress. Serve straight

away.
Broad bean and pea puree
1.

For the bean and pea puree blanch the broad beans and peas in boiling salted water for 2-3 minutes,
then drain and tip into a food processor with the butter. Pulse until you have a thick but smooth puree, adding a
little of the cooking water if necessary and scraping down the sides of the bowl once or twice. Season to taste.

Buffalo burgers with mozzarella with tomato, basil and buffalo

mozzarella salad

INGREDIENTS

1 kg buffalo minced meat

1 small Red Onion finely chopped

2 tablespoons wholegrain Mustard

2 Cloves Garlic finely sliced

2 teaspoons Worcestershire sauce

Few drops of Tabasco

Salt & Pepper

Olive Oil

250 g Buffalo Mozzarella cut into slices

8 soft bread rolls, halved

Few sprigs of Thyme leaves picked

Ketchup to serve
Buffalo mozzarella salad

2 ripe beef Tomatoes

2 250 gram balls of Buffalo Mozzarella

1 Red Onion

Generous drizzle of Olive Oil

Balsamic vinegar

Lemon Juice

Sea Salt & freshly ground black pepper

Small bunch of Basil leaves roughly chopped

METHOD

1.

Mix the buffalo mince, onion, mustard, garlic, Worcestershire sauce and Tabasco together and season
well. Shape the mixture into 6-8 burgers. Chill the burgers for about 30 minutes to firm up.

2.

When youre ready to start cooking, brush the burgers with a little oil then place them on the grill of a hot
barbecue. Cook them for 7-10 minutes, turning them halfway. Towards the end of cooking, place a slice of

buffalo mozzarella on top of each burger. Cover the burgers with a stainless steel bowl this will encourage
the cheese to melt down nicely.
3.

In the meantime, drizzle the cut side of the bread rolls with a little olive oil and sprinkle with thyme. Toast
the burgers cut side down on the barbecue until lightly golden. When you are ready to serve, sandwich the

burger between the bread with a dollop of ketchup, if using.

Buffalo mozzarella salad
1.

For the salad, thickly slice the tomatoes and mozzarella and cut the onion into rings. Arrange them
attractively in a shallow dish. Drizzle the salad with olive oil and balsamic vinegar then squeeze a little lemon
juice over. Season the salad to taste then scatter with the chopped basil.

Butter-roasted rib eye of beef with grilled artichokes and roasted

new carrots

INGREDIENTS
Beef

1 kg rib eye Beef off the bone and trimmed

Sea Salt & freshly ground black pepper

Olive Oil

a few cloves Garlic

a few sprigs of Rosemary

few knobs of Butter

Carrots

400 g baby or young new season carrots scrubbed

1 tablespoon Olive Oil

few sprigs of Thyme

1 tablespoon caster sugar

sherry vinegar

Sea Salt & freshly ground black pepper

Artichokes

12 baby globe Artichokes

1 unwaxed Lemon

100 ml white wine vinegar

2 tablespoons Olive Oil

Sea Salt & freshly ground black pepper

Sauted Charlotte potatoes

700 g even sized Charlotte Potatoes washed

Sea Salt & freshly ground black pepper

Olive Oil for frying

Butter
METHOD

Beef
1.

Begin by shaping the beef, cover a chopping board or work surface with a layer of cling film then smooth
it out with a tea towel. Trim the cling film with a knife or pair of scissors, then repeat until you have 4-5 layers.
Put the beef at one end of the cling film and roll it up, stretching the film as you go to wrap it as tightly as
possible. Twist the ends up tight and tuck them under. Wrap in a final layer of cling film then put the beef in the

fridge while you prepare the vegetables below.

Carrots
1.

Par-boil the carrots until barely tender, about 2-3 minutes. Heat the oil in a frying pan and add the carrots
and thyme. Sprinkle with the sugar then add a splash of sherry vinegar and seasoning. Saut the carrots for 7-

8 minutes over moderate to high heat, tossing and turning them until just tender and caramelised. Keep warm.
Artichokes
1.

First set a bowl of cold water to the side, and squeeze in the juice of one lemon. To prepare the
artichokes, discard the tough outer leaves with a small sharp knife. Keep going through the layers until you
reach the light green, tender leaves.

2.

Trim the stem and base of the artichoke, then cut the heads into halves or quarters. Remove the furry
choke in the middle (if they are really young this may not have formed yet, so the whole thing is edible). As
you prepare each one, rub all of the cut sides with one of the squeezed lemon halves, then place in the bowl of
lemony water. In a large saucepan, bring a few inches of water to the boil. Add the vinegar and the artichokes,
and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss
in the oil and a generous seasoning of salt and pepper. Heat a griddle pan over a medium heat until hot.

Griddle the artichokes on all sides, a few at a time, until golden and charred at the edges.
Sauted Charlotte potatoes
1.

Boil the potatoes in a pan of salted water for 8 minutes. Drain and briefly refresh under cold running
water. While still warm, peel off their skins then cut the potatoes into 1.5cm-thick slices.

2.

Heat a large saut pan with a thin layer of olive oil. Add the potato slices to the pan, season well and fry
over medium heat for 5 minutes on each side. Add the butter and cook for 1-2 minutes more until the potatoes
are golden and crisp at the edges. Keep warm.

3.

Slice the beef into 4 even steaks. Season generously with salt and pepper. Heat some olive oil in a pan
with a few unpeeled cloves of garlic, lightly crushed, and the rosemary.

4.

Remove the cling film from each steak and put the steak in the pan. Leave it for 3 minutes for medium
then turn it over and cook for a further 3 minutes, adding 2 knobs of butter for the final 1-2 minutes, baste
the meat until evenly coloured and cooked. Leave to rest for 5 minutes.

5.

To serve, slice each piece of beef on the diagonal. Spoon the carrots and artichokes and Charlotte
potatoes onto hot plates and set the meat on top and spoon any juices over. Serve immediately.

Cherry compote samosas with clotted cream

INGREDIENTS

4 tablespoons caster sugar plus extra for dusting

500 g mixed fresh cherries pitted and halved

Pared zest of 1 Lemon

Kirsch

Lemon Juice

Mint chopped

200 g Filo pastries sheets measuring about 28 x 40 cm

200 ml Clarified butter

150 ml mascarpone or clotted cream

clotted cream to serve

METHOD
1.

For the cherries, add the sugar to a non-stick pan and place over a moderate heat. Once the sugar
begins to dissolve add the cherries with the lemon zest and cook until the cherries start to release their juices.
Add a splash of Kirsch and cook for a few more minutes until the liquid has reduced and thickened. Add a
squeeze of lemon juice, stir through the mint, then tip onto a plate to cool.

2.

For the samosas, brush a sheet of filo pastry with melted butter then lay a second sheet on top. Repeat
with a third sheet of pastry and brush with butter once again. Cut into long strips, 10-15cm wide.

3.

Place -1 tablespoon of the cherry mixture onto the end of one of the filo strips, about 1cm in from the
corner edge closest you. Spoon 1 teaspoon of mascarpone on top. Fold the corner over to encase the filling,
creating a triangle shape. Fold the pastry over again, maintaining a triangle shape, until you reach the other
end. Brush the seam with more butter to seal and press gently. Repeat with the remaining pastry and filling to
make 12 samosas. (Reserve the leftover cherry mixture for serving).

4.

Melt the remaining butter in a non-stick frying pan. Shallow-fry the samosas in the butter for 1-1
minutes on each side until the pastry turns golden and crisp. Roll the samosas in caster sugar to coat and
serve straight away.

5.

To serve, place 3 samosas on a plate, spoon some of the remaining cherry mixture off centre and finish
with a quenelle of clotted cream.

Chicken and mixed vegetable stir-fry with noodles

INGREDIENTS

2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1 cm (1/2 in) wide

vegetable oil

Sesame Oil

1 Clove Garlic

2 carrots peeled

red pepper

yellow pepper

green pepper

2 Stalks Celery

200 g bean sprouts

1 tablespoon dark soy sauce

3 tablespoons Oyster sauce

sesame seed toasted

egg noodle
METHOD

1.

Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.

2.

Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2
celery stalks, keeping them separate.

3.

Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside.
Cover with a tea towel.

4.

Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after
30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced
celery and 200g bean sprouts. Add another splash of Soya sauce and then take out of the wok and set to one
side.

5.

Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes
or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and
toasted sesame seeds. Stir in the Soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and
serve immediately.

Chicken piccata

INGREDIENTS

3 tablespoons Olive Oil

1 head Garlic halved horizontally

4 chicken breasts

Sea Salt & freshly ground black pepper

2 sprigs Rosemary

200 ml Dry White Wine

200 ml chicken stock

3 tablespoons Capers drained

100 ml crme fraiche

METHOD
1.

Heat the olive oil in a pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over a
medium-low heat for a minute, then increase the heat slightly.

2.

Season the chicken chops with salt and pepper and add to the pan. Throw in the rosemary and fry the
chicken for 11/22 minutes on each side until golden brown. Remove and discard the garlic and herbs from the
pan.

3.

Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Add the chicken
stock and bring to the boil and let it bubble until reduced by half.

4.

Stir in the capers and crme frache and simmer for a minute or two until the sauce is the desired
consistency. Season generously with salt and pepper to taste.

5.

Spoon the sauce into the middle of six warm plates and place the chicken on top. Serve immediately
accompanied by some boiled jersey royals.

Cider and honey roast leg of lamb

INGREDIENTS

1 leg of lamb, about 2kg, fat trimmed and skin scored

olive oil, to drizzle

34 garlic cloves, skins on and halved

few sprigs of thyme

juice from 12 lemon

4 apples, russets or braeburns

500ml medium cider

runny honey, to drizzle

300ml lamb or chicken stock

METHOD

1.

Preheat the oven to 220C/Gas 7.

2.

Weigh the lamb and calculate the final cooking time at 10 minutes per 450g for medium rare, 15 minutes
per 450g for medium.

3.

Score the fat around the leg of lamb in a crisscross pattern, drizzle with a little olive oil then rub all over
with salt and pepper.

4.

Place in a deep roasting pan and scatter the garlic and thyme over and around.

5.

Pour over the lemon juice and drizzle again with olive oil.

6.

Sprinkle with a little more seasoning then roast in the hot oven for 20 minutes.

7.

Slice the apples into quarters and cut off the cores.

8.

Remove the lamb from the oven and reduce the heat to 180C/Gas 4.

9.

Scatter the apple around the pan and baste the lamb with the cider.

10.

Turn the lamb over and drizzle with 2 tablespoons of honey.

11.

Return to the oven for 30 minutes.

12.

Turn the lamb round, baste the meat with the pan juices then drizzle over another tablespoon of honey.

13.

Now roast for the calculated time. To check, insert a skewer into the thickest part of the lamb then press
the meat lightly: the redder the juices, the rarer the meat.

14.

Lift the lamb to a carving board and cover with a piece of foil. Rest in a warm place while you prepare the
gravy.

15.

At this point, the apples and garlic in the roasting pan should be very soft. Press with a fork, then tip the
entire contents of the pan into a fine sieve over a saucepan. Push down with the back of a ladle to extract all
the juices and flavour from the apples and garlic. Discard the pulp.

16.

Place the saucepan over medium heat and add the stock.

17.

Bring to the boil and let it bubble vigorously until the sauce has thickened to a desired gravy consistency.

18.

Taste and adjust the seasoning then pour into a warm serving jug.

19.

Carve the lamb into thin slices and serve drizzled with the apple cider gravy.

Crab and ginger tortellini with tomato and basil vinaigrette

INGREDIENTS
Pasta

teaspoon Saffron

550 g '00' Flour

Generous pinch of Salt

4 Eggs

6 egg yolks

2 tablespoons Olive Oil

Scallop mousse

100 g Scallops diced

2 tablespoons Double cream

1 tablespoon Lemon Juice

Zest of a Lemon
Crab and ginger tortellini

350 g Crabmeat

Small knob of fresh root Ginger peeled and finely grated

2 teaspoons chopped fresh Basil

Lemon Juice

Scallop mousse, enough to bind

Sea Salt & freshly ground black pepper

200 g fresh Pasta dough thinly rolled

1 Egg beaten with 2 teaspoons of water

Sprigs of chervil to garnish

Vinaigrette

5 tablespoons Olive Oil

2 shallots finely chopped

Small knob of Ginger finely chopped

200 g Cherry Tomatoes halved

1 tablespoon Balsamic vinegar

1 handful fresh Basil

METHOD
Pasta

1.
2.

Makes 800g
For the pasta, lightly crush the saffron in a bowl with the back tip of a wooden spoon, then soak in 1-2
tablespoons of boiling water. Leave to cool to room temperature. Place the rest of the ingredients into a food
processor with a few drops of the saffron infused water and whiz until the mixture resembles coarse crumbs.
Tip the mixture into a bowl and press together into a ball with your hands. Turn onto a lightly floured work
surface and knead until the dough is smooth. It should be soft but not sticky. If it feels too wet, knead in a little

more flour. Wrap in cling film and chill for 30 minutes before rolling out.
Scallop mousse
1.

For the scallop mousse: Blend the scallops in a food processor with the double cream, lemon juice, lime
zest and a little salt and pepper until smooth. For the crab filling, check the crabmeat for any pieces of shell
then stir in the ginger, basil and lemon juice to taste. Check for seasoning. Add enough of the scallop mousse
to bind the crab meat mixture lightly together.

2.

With clean and very dry hands, shape the mixture into 12 small balls (no larger than a teaspoon). Chill

while you deal with the pasta dough.

Crab and ginger tortellini
1.

Lay the sheets of pasta on the work surface and cut out 24 rounds using a 5cm cutter. Press a ball of the
crab filling onto one side of a pasta circle. Brush around the edges of the pasta with a little egg wash, then fold
over the larger side to form a semi-circle. Starting from the top of the semi-circle, press the edges to seal,
making sure that there are no air bubbles in and around the filling. Press the two ends of the semi-circle
together by curling the tips of the edges around your index finger. Repeat with the rest of the filling and pastry
rounds.

2.

Blanch the tortellini in boiling salted water for 2 minutes then drain and immediately immerse in a bowl of
ice-cold water. Drain again and lay out on an oiled tray in a single layer. Wrap in cling film and chill until ready

to use.
Vinaigrette
1.

For the vinaigrette, warm the olive oil with the shallots and ginger for about 10 minutes until the shallots
and ginger have softened. Halve the tomatoes and stir through off the heat with some seasoning and balsamic
vinegar to taste. Finely shred the basil and add to the dressing just before serving.

2.

Bring a large pan of salted water to the boil, then cook the tortellini for 1-2 minutes until al dente. Remove
them from the water with a slotted spoon and drain well. Drizzle with the vinaigrette and garnish with a sprig of
chervil.

Crab spring rolls

INGREDIENTS
Crab spring rolls

8 large Spring roll wrappers about 25cm square

1 large egg white for brushing

Oil for deep frying

250 g white Crabmeat

2 spring onions trimmed and finely sliced

85 g sweet Corn

Coriander leaves, roughly chopped

1 tablespoon wholegrain Mustard

Sea Salt & freshly ground black pepper

Lime juice (tiny)

Ginger and coriander dipping sauce (Makes 250ml)

40 g soft brown sugar

50 ml rice wine vinegar

1 Clove Garlic finely chopped

2 Red chilli's deseeded and finely chopped

Coriander stalks, finely chopped

fresh root Ginger peeled and finely grated

Salt

150 ml Soy sauce

1 tablespoon Sesame Oil

1 tablespoon Honey

1 Lime juiced
METHOD
Crab spring rolls

1.

For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and
lime juice to taste.

2.

Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to
prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the
surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg
white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the
wrappers and filling.

3.

Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180C. To check the oil is hot
enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in
batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.

4.

Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the

side for dipping.

Ginger and coriander dipping sauce (Makes 250ml)
1.

For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely
dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.

2.

Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely
then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature
before serving.

Easy tiramisu

INGREDIENTS

250 g mascarpone

1 teaspoon vanilla extract

3 tablespoons Marsala brandy or Tia Maria

150 ml strong Coffee or espresso, cooled to room temperature

150 ml Single Cream

4 tablespoons icing sugar

16 savoiardi biscuits sponge fingers

Frozen bar of 70% Chocolate

cocoa powder

METHOD

1.

Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed
together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.

2.

Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger
at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.

3.

Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the
mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to
infuse.

4.

Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the
top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

Gordon Ramsays chocolate souffl

INGREDIENTS
For the dishes

25 g unsalted butter for greasing

finely grated Chocolate

Crme ptissire

20 g Cornflour

200 ml Milk

200 g Dark Chocolate 70% cocoa solids, chopped

80 g egg yolks
Egg white mixture

200 g egg whites

150 g caster sugar

1 tablespoon cocoa powder for decoration

METHOD
For the dishes

1.
2.

Preheat oven to 180C/gas 4.

Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the
base to the rim. Chill the dishes for 5 minutes, then as an insurance policy so the souffl doesn't stick to the
dish, apply a second coat as before.

3.

Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an

even layer of chocolate.

Crme ptissire
1.

For the crme ptissire, slake the corn flour with a little of the milk, then gradually add the rest of the
milk until you have a smooth mixture. Pour into a small pan, and slowly bring to the boil, stirring continuously.
Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until

smooth before transferring to a bowl to cool.

Egg white mixture
1.

In an artisan mixer, whisk the egg whites to soft peaks. Gradually start to add in the sugar, whisking well
in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and
glossy mixture.

2.

Add one third of the egg whites into the chocolate crme patisserie mixture and mix well. Now add in the
remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and
stiff.

3.

Divide the mixture between the ramekins. Level the surface with a palate knife then bake for 6-8 minutes,
or until well risen and with a slightly wobbly centre. Remove from the oven and dust with the remaining cocoa
powder. Serve immediately with a scoop of mint chocolate chip ice cream.

King crab with a tarragon and lime dressing

INGREDIENTS

1 king crab leg

6 tablespoons crme fraiche

6 tablespoons mayonnaise

2 Limes zested and juiced

Salt & Pepper

Tarragon roughly chopped

METHOD

1.

Fill a pot approximately 1/2 to 2/3 full of water, big enough to fit the legs. Add 1 tablespoon of salt. Bring
the water to a boil. Place uncooked crab legs into the boiling water and return to the boil. Reduce the heat and

simmer for approximately 15 - 20 minutes. If your king crab has already been cooked, boil it for between 5-8
minutes. Be careful not to overcook, as it will reduce the king crab's prized texture and taste.
2.

While the king crab is boiling prepare the dressing. Combine equal quantities of crme fraiche and
mayonnaise. Then add the juice and zest of the limes, salt, pepper and the tarragon, mix well.

3.

Serve the crab meat with a spoonful of the herbed dressing and serve with a chunk of fresh bread.

Linguine puttanesca

INGREDIENTS

300 g dried Linguine or spaghetti

Sea Salt & freshly ground black pepper

3 tablespoons Olive Oil plus extra to drizzle

2 large cloves Garlic peeled and finely chopped

1 large Red Onion peeled and chopped

1 Red chilli deseeded and finely sliced

8 canned Anchovies in oil, drained and finely chopped

200 g pitted Black Olives quartered or chopped

3 tablespoons Capers rinsed and drained

250 g Cherry Tomatoes halved

basil leaf shredded

METHOD

1.

Add the pasta to a pot of boiling salted water and cook for 810 minutes, or until al dente.

2.

Meanwhile, heat the olive oil in a wide pan and fry the garlic, onion, chilli and anchovies for 12 minutes.
Add the olives, capers and tomatoes, and stir over high heat for a few more minutes until the onions are soft.

3.

Drain the pasta and toss with the sauce. Taste and adjust the seasoning (salt probably wont be needed
because the anchovies, capers and olives are quite salty).

4.

To serve,divide among warm bowls and drizzle over a little more olive oil and finish off with some
Parmesan shavings.

Malaysian chicken curry

INGREDIENTS
Curry paste

5 Cloves Garlic peeled and roughly chopped

4 long Red chilli's trimmed, deseeded and roughly chopped

3 Stalks Lemongrass trimmed with the outer leaves removed and thinly sliced

3 cm piece fresh root Ginger peeled and chopped

4 large shallots peeled and chopped

1 teaspoon ground Turmeric

3 tablespoons groundnut oil

To make the curry

1 kg chicken thigh

2 tablespoons groundnut oil

2 Onions peeled and thinly sliced

Sea Salt & freshly ground black pepper

4 Kaffir Lime leaves

1 stick Cinnamon

3 star anise

400 ml Coconut milk

100 ml chicken stock

1 teaspoon Palm Sugar or soft brown sugar

2 tablespoons light soy sauce

2 tablespoons Fish sauce

400 g green beans trimmed and cut into 5cm lengths

coriander leaf roughly torn

Coconut rice

300 g jasmine rice or Thai fragrant or other long-grain rice

200 ml Coconut milk

5 cm piece of fresh Ginger peeled

sea salt

METHOD
Curry paste
1.

First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food
processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping
the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle

and mortar).
To make the curry
1.

To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron
casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until
fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.

2.

Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste.
Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to

the boil. Reduce the heat to a simmer and cook gently for 3040 minutes until the chicken is tender.
Coconut rice
1.

For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavybased pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat
to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and
leave to stand for 510 minutes. Fluff the rice with a fork and serve while still hot.

2.

Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put
the lid on and cook for another 34 minutes until the beans are tender. Scatter the coriander leaves over the
curry and serve with the coconut rice.

No-bake berry cheesecake

INGREDIENTS
Topping

8 Digestive biscuits

6 tablespoons caster sugar

100 g unsalted butter

Berries

300 g blueberries or blackberries

2 tablespoons caster sugar

splash of crme de cassis or Water

Vanilla cream cheese

400 g cream cheese

6 tablespoons icing sugar

Juice of 1/2 Lemon

1 Vanilla pod split

600 ml Double cream

To finish

icing sugar to dust

METHOD
Topping

1.

Make the topping first. Coarsely grind the biscuits in a food processor. Melt the sugar in a heavy-based
non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel
with the butter as it melts. Add the ground biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5

minutes until firm, then break into pieces. Wipe out the pan with kitchen paper.
Berries
1.

Tip the blueberries into the pan and sprinkle with the 2 tbsp sugar and a splash of cassis or water. Cook
over medium-high heat for a minute until the blueberries are slightly soft. Spread out on a plate and leave to

cool.
Vanilla cream cheese
1.

For the vanilla cream cheese, put the cream cheese, icing sugar and lemon juice in a large bowl. Add the
seeds from the vanilla pod and beat until smooth. In another bowl, lightly whip the cream to soft peaks, then

fold into the cream cheese mixture.

To finish
1.

To shape individual cheesecakes, line 8 ramekins with cling film. Fill with the cream cheese mixture and
level the tops with the back of a knife. Chill until ready to serve.

2.

Sprinkle the crumbly topping on top of the cheesecakes and spoon the blueberries around the plate. Dust
with icing sugar and serve immediately.

Pan-fried chicken breast with runner bean and goats cheese pasta

INGREDIENTS

2 tablespoons Olive Oil

2 Cloves Garlic lightly crushed in their skins

4 skinless chicken breasts

Sea Salt & freshly ground black pepper

75 g Butter plus a few knobs of butter for the chicken

300 g dried Penne or other pasta shapes

2 Red chilli's deseeded and chopped

Few sprigs Rosemary needles picked and finely chopped

250 g runner beans trimmed and sliced on the diagonal

Extra Virgin Olive Oil to drizzle

150 g firm Goat's Cheese log

50 g Pine Nuts
METHOD

1.

Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken
breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken for 5-6 minutes
then turn over and continue to cook the other side for another 5-6 minutes. Add a few knobs of butter towards
the end of cooking and baste the chicken with the pan juices and oils, until cooked through and golden.
Remove from the pan and set aside.

2.

Cook the pasta in a pan of boiling water according to pack timings or until al dente.

3.

Meanwhile, melt 75g butter in a large pan, add the chilli and rosemary and warm over a low heat for 1-2
minutes to let the flavours to infuse. Turn up the heat, add the runner beans and cook for 3-4 minutes, stirring
occasionally, until tender.

4.

Drain the pasta and toss with a little extra virgin olive oil, then tip into the pan with the beans. Toss
together then remove from the heat. Slice the chicken and add the pan. Crumble the cheese over and mix well,
adding a splash of boiling water if the sauce too thick. Finally, season to taste and scatter with the pinenuts.
Serve in warm pasta bowls.

Pasta with pancetta, leek & mushrooms

INGREDIENTS

300 g pasta shells conchiglie

Sea Salt & freshly ground black pepper

4 tablespoons Olive Oil

125 g pancetta sliced

2 medium Leeks trimmed and finely sliced

250 g chestnut Mushrooms trimmed and sliced

3 tablespoons crme fraiche

Flat-leaf parsley chopped

Shaved Parmesan Cheese to serve

METHOD

1.

Add the pasta shells to a pot of boiling salted water and cook for 1012 minutes, or until al dente.

2.

Meanwhile, heat the olive oil in a large pan and add the pancetta. Fry for a few minutes until it is golden
brown, then add the leeks, mushrooms and a little salt and pepper. Stir over high heat for 68 minutes until the
leeks are tender.

3.

Drain the pasta and immediately toss with the pancetta, leeks and mushrooms. Stir in the crme frache
and season with salt and pepper to taste. Scatter over the chopped parsley to serve.

Posh fish pie

INGREDIENTS

25 g Butter

4 shallots finely chopped

bulb Fennel finely chopped

250 ml Dry White Wine

250 ml Noilly Prat or dry vermouth

500 ml fish stock

500 ml Double cream

2 tablespoons wholegrain Mustard

Sea Salt & freshly ground black pepper

800 g mix of white Fish Fillets such as cod, haddock, monkfish, coley

200 g raw peeled King Prawns

Lemon Juice

Few sprigs of Thyme

Small handful of tarragon, flat leaf parsley chervil

For the topping

5 large Desiree Potatoes

Milk for mashing

Butter for mashing

2 large egg yolks

METHOD

1.

Heat the butter in a pan and sweat the shallots and fennel until soft. Add the wine and vermouth and
reduce by half. Add the stock and bubble away again until reduced by half.

2.

Pour in the cream and boil until reduced to a sauce like consistency. Strain through a sieve, discarding
the shallot and fennel. Stir in the mustard, check for seasoning then leave to cool.

3.

Meanwhile heat the oven to 180C/gas 4. Check the fish for any small bones, removing any with
tweezers, then cut into 3cm chunks. Poach the fish in enough water to cover, with a squeeze of lemon juice
and the thyme, until slightly undercooked. Remove the fish from the poaching liquid with a slotted spoon.
Gently fold the prawns and fish into the sauce with a little extra lemon juice and chopped herbs. Transfer to an

ovenproof baking dish.

For the topping
1.

Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth.
Beat in the egg yolks, then either pipe the mash over the filling or spoon it over for a more rustic finish.

2.

Bake the pie for about 20 minutes until bubbling and golden brown on top. Serve with buttered petit pois
or spinach.

Profiteroles with hot chocolate sauce

INGREDIENTS
Choux pastry

125 ml Milk

200 ml Water

150 g Plain Flour

1 teaspoon golden caster sugar

teaspoon Salt

100 g unsalted butter

4 medium Eggs lightly beaten

Chantilly cream

1 Vanilla pod split

300 ml whipping cream

1 tablespoons icing sugar

Chocolate sauce

200 g good quality Dark Chocolate 70% cocoa solids

30 g unsalted butter

3 tablespoons clear Honey

125 ml full fat Milk

METHOD
Choux pastry

1.

Preheat the oven to 200C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar
into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has
melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon.
As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

2.

Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each
addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add
the eggs while the mixer is running on a low setting).

3.

Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large
plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the
greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced
well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and
golden brown.

4.
Remove from the oven and transfer to a wire rack to cool completely before filling.
Chantilly cream
1.

For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream,
and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the
cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the

nozzle and pipe in the cream. Repeat with the remaining choux buns.
Chocolate sauce
1.

For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a
pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate
begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the creamfilled profiteroles with the hot chocolate sauce drizzled over.