Chicken Jalfrezi (4)

675g chicken breast, cubed
4 tbsp oil
½ tsp turmeric
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
½ tsp fenugreek
½ tsp paprika
½ tsp asafoetida
½ tsp chilli powder
½ tsp mustard powder
½ tsp black pepper
½ tsp cinnamon
4 garlic cloves, crushed
5 cm piece ginger, chopped
1 onion, chopped
2 green chillies,chopped
1 green pepper, chopped
2 tbsp coriander leaves
2 tomatoes, chopped
2 tsp garam masala
salt
lemon juice

1. Fry onion, garlic in oil
2. Add chicken
3. Add spices and a little water
4. Add remaining ingredients
5. Cook for 40 mins

Tiramisu

1 tsp instant coffee
3 fl oz brandy
2 eggs
2 ½ oz sugar
9 oz mascarpone
½ pt double cream
3 oz chocolate flakes
1 packet trifle sponges

1. Dissolve coffee in 4 fl oz boiling water
2. Mix with the brandy.
3. Whisk eggs and sugar until thick and frothy
4. Mix with the cheese
5. Whisk cream and fold into mixture
6. Chop flakes
7. Split sponges and line bowl
8. Layer ½ coffee, 1/3 chocolate and ½ mascarpone, repeat
9. Chill 4 hours

Chocolate Fondue (4)

250g dark chocolate, broken up
100ml double cream
2 tbsp brandy
fruit to dip
marshmallows

1. Arrange dippers on serving plate
2. Add other ingredients to fondue
3. Heat gently

Pineapple Crumble (6)

1 large pineapple, cubed
150g butter
100ml rum
100g plain flour
100g desiccated coconut
100g soft brown sugar

1. Melt 50g butter, add pineapple
2. Brown and flambé with rum
3. Add to dish
4. Melt remaining butter
5. Add flour, coconut and sugar
6. Sprinkle over the pineapple
7. Bake 180, GM4 20 mins

Cheese Soup (4)

1 onion, chopped
25g butter
25g flour
1 tsp dry mustard
1 pt milk
150ml chicken stock
salt, pepper
100g cheese, grated

1. Fry onion, add flour, mustard
2. Cook for 2 mins, add milk, stock
3. Season, simmer for 15 mins
4. Add cheese

Chicken Dhansak (4)

400g chicken, cubed
4 tbsp oil
small tin pineapple cubes
225g lentils
2 tsp sugar
2 tsp lemon juice
salt
½ tsp turmeric
2 tsp chilli powder
2 tsp fenugreek
2 tsp chopped garlic
1 tsp ginger
1 onion, chopped
1 tin tomato soup
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1 bay leaf
½ tsp asafoetida
½ tsp English mustard powder
½ tsp black pepper
½ tsp cinnamon

1. Fry spices, onions, meat
2. Add all other ingredients
3. Cook for 40 mins

Beef in Beer (4)

600g braising steak
25g flour, seasoned
salt, pepper
30g butter
1 onion, chopped
330ml ale
2 tsp sugar
2 tbsp tomato puree
400 ml stock
1 tsp soy sauce

1. Flour meat, fry in ½ the butter
2. Add to casserole
3. Fry onions in remaining butter
4. Add all ingredients to casserole
5. Bake 150, GM3 for 2 hours

Stilton Soup (4)

2 oz butter
1 onion
40g flour
3 tbsp white wine
1 ½ pt stock
½ pt milk
4 oz Stilton
2 oz Cheddar
4 tbsp double cream
salt, pepper

1. Melt butter
2. Stir in flour, cook for 1 min
3. Stir in wine and stock
4. Simmer 30 mins
5. Add milk and cheese
6. Season
7. Stir in cream

Garlic and Onion Soup (4)

3 onions, sliced
1 bulb garlic, cloves peeled
1 pt chicken stock
1 teaspoon thyme
25g butter
220ml double cream
1 tbsp parsley
salt, pepper

1. Preheat oven to 180, GM4
2. Put onions, garlic in roasting tin
3. Add ¾ pt stock
4. Sprinkle with thyme
5. Dot with butter
6. Cover with foil, bake 1 ½ hours
7. Add remaining stock
8. Blend, reheat, season

Pancakes

100g plain flour
large pinch salt
1 egg
250ml milk
1 tbsp melted butter

1. Sift flour and salt into a bowl
2. Make a well, add egg and butter
3. Beat in milk bit by bit
4. Fry

Tartiflette (6)

1.2kg potatoes, cubed
2 onions, sliced
200g lardons
100g cheddar, grated
150g sour cream
750ml white wine
salt, pepper

1. Boil potatoes for 10 mins
2. Fry onions and lardons
3. Put everything into a dish
4. Bake 180, GM4 20 mins

Keema (4)

675g mince
2 tbsp oil
1 onion, chopped
2 garlic cloves, chopped
5cm piece ginger, chopped
1 can tomatoes
1 tbsp ketchup
1 can tomato soup
1 red pepper, chopped
2 chillies, chopped
2 tsp garam masala
coriander leaves
1 tsp tumeric
1 tsp ground coriander
½ tsp chilli powder
1 cardamom pod
handful of peas

1. Fry meat and vegetables
2. Add spices, cook for 10 mins
3. Add remaining ingredients
4. Simmer for 1 hour

Spinach and Stilton Soup (4)

50g butter
1 onion, chopped
1 leek, chopped
2 sticks celery, chopped
2 tbsp plain flour
5 tbsp white wine
500ml stock
150g stilton, crumbled
50g spinach, chopped
125ml milk
2 tbsp single cream
salt, pepper

1. Fry onion, leek, celery in butter
2. Add flour, cook for 1 min
3. Stir in wine, stock, spinach
4. Simmer for 25 mins
5. Cool, blend, reheat
6. Add Stilton, cream, seasoning

Chocolate Truffles (24)

350g dark chocolate
2 tsp coffee
2 tbsp boiling water
175g unsalted butter, diced
½ tsp Angostura bitters
Cocoa powder

1. Dissolve coffee in water
2. Melt chocolate, mix with coffee
3. Beat in the butter
4. Beat in the Angostura bitters
5. Chill till firm
6. Roll tsp of mixture in cocoa

Guacamole

3 ripe avocados
juice of 1 lime
coriander leaves
1 red chilli, deseeded

1. Halve avocados, stone and peel.
2. Scoop into a bowl with lime juice.
3. Finely chop the chilli, add
4. Mash with a fork until smooth.
5. Stir in the coriander and season

Chilli con carne (8)

2 onions, diced
3 garlic cloves, crushed
coriander leaf
2 green chillies, diced
2 tsp dried chilli flakes
2 tsp cumin
2 tsp cinnamon
2 tsp oregano
1kg mince
2 tbsp tomato puree
200ml red wine
600g tinned tomatoes
1 tbsp black treacle
1 litre beef stock
2 red peppers, diced
400g can kidney beans

1. Fry onions, garlic, spices for 10 mins
2. Add mince and brown
3. Add remaining ingredients
4. Cook for 1 1/2 hours

Chocolate Log

2 tbsp oil
2 fl oz dark rum
4oz sugar
6oz ground almonds
4oz crushed macaroons
8oz dark chocolate
8oz butter
2 eggs, separated
1/8 tsp salt
2 tbsp icing sugar

1. Line loaf tin and oil
2. Melt chocolate, stir in rum
3. Cream butter and sugar together
4. Beat in egg yolks, almonds and chocolate
5. Whisk egg whites and salt
6. Fold into chocolate mixture
7. Fold in macaroons
8. Smooth into tin and chill for 5 hrs

Special Fried Rice (6)

3 eggs, beaten
2 onions, sliced
6 chives, snipped
100g frozen peas
1 packet lardons
1 packet prawns
500g rice, cooked

1. Cook the omelette
2. Cut into strips
3. Fry onions for 5 mins
4. Add peas, lardons, prawns
5. Fry for 5 further mins
6. Add rice and heat through
7. Add chives and omelette

Caramel Pork

4 onions, sliced
2 pork tenderloins, cubed
olive oil
1 tbsp soy sauce
1 tbsp honey
100g cashew nuts
coriander to garnish

1. Fry onions and pork for 10 mins
2. Add soy sauce and honey
3. Cook for 5 mins
4. Add cashew nuts and coriander

Chocolate Mousse (4)

3 eggs, separated
250g plain chocolate, chopped
2 tbsp brandy or rum
300ml thick double cream

1. Melt 200g chocolate with rum
2. Remove from heat
3. Add beaten egg yolks
4. Fold in the cream
5. Whisk egg whites until stiff
6. Fold into mixture
7. Pour into glasses
8. Top with remaining chocolate

Chocolate Puddle Pudding (4)

Cake:
50g sugar
25g cocoa
½ tsp cinnamon
50g semolina
1 tsp baking powder
25g butter, melted
2 eggs, beaten
¼ tsp vanilla essence

Sauce:
75g dark brown sugar
10g cocoa + 2 tsp
275ml hand hot water

icing sugar to dust

1. Butter a 1 litre dish
2. Mix together the cake ingredients
3. Pour into dish
4. Whisk together the sauce ingredients
5. Pour over the pudding
6. Bake 180, GM4 for 30 mins
7. Dust with icing sugar

Cheese Fondue (4)

1 garlic clove, halved
425 ml dry white wine
5 tbsp brandy
200g Gruyère, grated
200g Emmenthal, grated
200g Cheddar, grated
100g Parmesan, grated
2 tbsp cornflour
nutmeg
salt, pepper
cubes of crusty bread

1. Rub inside of fondue with garlic
2. Add wine and 3 tbsp brandy
3. Simmer
4. Add cheese bit by bit
5. Stir until melted
6. Mix cornflour with brandy
7. Add to fondue
8. Add nutmeg and seasoning

Macaroons

2 egg whites
125g sugar
125g ground almonds
¼ tsp almond extract
blanched almonds

1. Line baking tray with parchment
2. Whisk egg whites until stiff
3. Whisk in sugar
4. Stir in almonds and extract
5. Put teaspoons full on tray
6. Press in almond
7. Bake 180, GM4 12 – 15 mins

Rocky Road

125g butter
300g dark chocolate
3 tbsp golden syrup
200g digestives, broken up
100g mini marshmallows
small tub glacé cherries
icing sugar to dust

1. Gently heat butter, chocolate and syrup
2. Stir in remaining ingredients
3. Tip into 24 cm square tin
4. Chill
5. Cut into squares
6. Dust with icing sugar

Orange Curd

200g butter
700g sugar
zest of 5 oranges
½ pt orange juice
½ pt beaten eggs (4-5)

1. Place butter, sugar, zest and juice in pan
2. Heat gently until sugar has dissolved.
3. Sieve, then bottle

Steak Pie (4)

2 tbsp plain flour
800g braising steak, diced
2 carrots
2 tbsp oil
1 onion, sliced
4 tbsp whisky
425ml beef stock
1 sheet puff pastry
beaten egg to glaze
salt, pepper

1. Mix together flour and seasoning
2. Coat the meat and fry in oil
3. Transfer to pie dish
4. Fry onion until soft
5. Add whisky and simmer until evaporated
6. Add to dish with stock and carrots, cover
7. Bake 150, GM3 for 2 hours
8. Top with puff pastry
9. Bake 200, GM6 for 20 mins

Goulash (4)

700g pork, diced
1 tbsp olive oil
2 onions, chopped
1 clove garlic, crushed
1 tbsp plain flour
1 tbsp paprika
1 tin tomatoes
1 red pepper
5fl oz sour cream
salt, pepper, parsley

1. Brown the meat in the oil
2. Add onions and garlic
3. Fry for 5 mins
4. Sprinkle in the flour and paprika
5. Add tomatoes and pepper
6. Season
7. Transfer to a casserole dish
8. Bake 140, GM1 for 2 hours
9. Top with cream and parsley

Leek Soup

4 leeks
butter
milk
stock
2 stock cubes
cream
Wensleydale, crumbled

1. Fry leeks in butter
2. Cover with milk and stock
3. Add stock cubes
4. Simmer for 20 mins
5. Cool, blend, reheat, season
6. Top with cream and cheese

Caramel Slices

Base:
150g butter
100g sugar
275g flour

Filling:
100g butter
100g sugar
2 tbsp golden syrup
1 can condensed milk

Topping:
100g plain chocolate

1. Rub butter into flour, add sugar
2. Bake 180, GM4 15 – 20 mins
3. Heat filling ingredients gently until sugar has dissolved
4. Boil till thickened
5. Pour over base, chill
6. Top with melted chocolate
7. Cut into squares

Spiced Apricot Chutney

400g no soak apricots, chopped
1 tsp coriander seeds
225g soft light brown sugar
425ml cider vinegar
1 onion, chopped
50g sultanas
2 tbsp grated ginger
2 cloved garlic, crushed
1 tbsp salt
½ tsp cayenne pepper
1 orange, zest, juice

1. Add ingredients to preserving pan
2. Simmer until vinegar has evaporated
3. Put into sterilized jars

Treacle Sponge

2 tsbp golden syrup
110g plain flour
2 ½ tsp baking powder
2 egg
110g soft brown sugar
110g margarine

1. Put syrup in base of basin
2. Beat remaining ingredients
3. Put on top of syrup
4. Steam for 1 1/5 hours

Nasi Goreng (4)

7 shallots
1 red chilli, chopped
2 garlic cloves, chopped
4 tbsp oil
2 tsp tomato puree
2 tsp soy sauce
225g long grain rice
125g French beans
salt, pepper
225g cooked ham, shredded
225g prawns
6 spring onions
1 tsbp soy sauce
3 tsbp coriander

1. Boil the rice for 7 minutes
2. Add the beans after 4 mins
3. Fry shallots for 10 mins
4. Add chilli, garlic, puree, soy sauce and fry for 1 min
5. Add rice, beans, cook for 2 mins
6. Add ham, prawns, cook for 2 mins
7. Add coriander

Lasagne

250g mince
1 onion, diced
1 garlic clove, crushed
2 peppers, diced
1 tin tomatoes
tomato purée
1 stock cube
oregano
salt, pepper
sheets of lasagne
cheese sauce

1. Fry onions, garlic, mince
2. Add remaining ingredients
3. Simmer for 45 mins
4. Layer with lasagne and cheese sauce
5. Top with cheese
6. Bake 180, GM4 for 30 mins

Maple Syrup Ice-cream

180 ml maple syrup
3 egg yolks
300 ml double cream
1/2 tbsp cornflour
few drops vanilla extract

1. Bring cream to a simmer
2. Whisk together maple syrup, cornflour and egg yolks.
3. Pour a little hot cream into the syrup mixture
4. Pour the syrup mixture into the remaining cream in the saucepan.
5. Heat over medium low heat, stirring constantly, until hot and thickened slightly.
6. Do not let boil.
7. Chill thoroughly then freeze.

Hot Chocolate (4)

2 squares chocolate
4 tsp sugar
4 mugs milk
pinch salt
½ tsp vanilla essence
4 capfuls of rum
mini marshmallows

1. Place chocolate, sugar, milk, and salt in a pan over medium-low heat.
2. Heat, stirring, until chocolate melts and mixture is well blended.
3. Add vanilla
4. Pour hot chocolate into cups
5. Top with cream, cocoa or marshmallows

Cauliflower Cheese

1 large cauliflower
40g butter
40g plain flour
1 pint milk
25g cheddar, grated
25g parmesan
pinch cayenne pepper
pinch nutmeg
salt, pepper

1. Boil cauliflower for 15 mins
2. Melt butter
3. Add flour to form a ball
4. Add milk slowly
5. Heat gently until sauce thickens
6. Season
7. Pour over cauliflower
8. Top with parmesan
9. Bake 180, GM4 30 mins

Boston Baked Beans (8)

450g haricot beans
1 onion, diced
1 bay leaf
thyme
2 smoked bacon chops
200ml maple syrup
1 tbsp Dijon mustard
300ml passata
salt, pepper

1. Lay onions in bottom of casserole
2. Add beans, herbs
3. Mix maple syrup, mustard, passata, salt and pepper
4. Pour over and add enough water to cover the beans
5. Cover
6. Bake 150, GM3 for 5 hours

Beef Curry (6)

2lb braising steak
1 tsp salt
1 tbsp chilli powder
2 tsp coriander
2 tsp ground black pepper
1½ tsp turmeric
1 tsp ground cumin
1 litre milk
100g butter
2 onions, sliced
5 garlic cloves, crushed
3 inch fresh ginger
2 tsp garam masala

1. Marinate beef with salt, spices and a little milk
2. Fry onions, garlic , ginger in butter for 5 mins
3. Fry beef
4. Add milk and spice mixture
5. Simmer for 2 hours
6. Add garam masala

Mushroom and Stilton Soup (4)

50g butter
1 onion, chopped
1 clove garlic, crushed
400g mushrooms, sliced
700ml stock
1 bay leaf
100g Stilton, crumbled
1 tbsp parsley, chopped
200ml white wine
3 tbsl double cream
salt, pepper

1. Melt ½ butter
2. Fry onions and garlic
3. Fry mushrooms in rest of butter
4. Add stock, wine, bay leaf
5. Simmer for 20 mins
6. Cool, blend
7. Add parsley and cream
8. Reheat

Orange marmalade

1 can prepared oranges
( use quantities on can )
sugar
knob of butter
lemon juice
water

1. Add ingredients to preserving pan
2. Dissolve sugar over low heat
3. Turn up heat
4. Boil until setting point reached
5. Pour into sterilized jars
6. A cap of whisky can be added to each jar

Mincemeat tart

1 sweet pastry case
1 apple, sliced
1 jar home-made mincemeat

1. Peel, core and slice the apple
2. Add to base of pastry case
3. Pile mincemeat on top
4. Bake 180, GM4 20 mins

Beef Stew and Dumplings (4)

Stew:
40g butter
400g beef, diced
1 onion, diced
1 pt stock
225g carrots
225g potatoes
1 leek, sliced
1 packet minestrone soup mix
2 tsbp parsley, chopped
salt, pepper

Dumplings:
50g SR flour
15g suet
1 tsp parsley, chopped
thyme
salt, pepper
2 tsp milk

1. Seal the meat in ½ the butter
2. Add to casserole
3. Fry in onions and leeks in rest of butter
4. Add to casserole
5. Add remaining ingredients
6. Cook 150, GM3 2 hours
7. Mix flour, suet, herbs and seasoning in a bowl
8. Add milk to make a stiff dough
9. Shape into walnut sized balls
10. Add to top of stew
11. Cook for 15 mins

Roast aubergine slices

1 aubergine
oil
salt, pepper

1. Cut aubergine into strips, lengthways
2. Place on baking tray
3. Drizzle with oil
4. Season
5. Bake 150, GM 3 for 1 hour

Bombay potatoes

1 packet Bombay Potato Mix
450g potatoes, diced
2 tbsp oil
1 onion, sliced
4 tbs water
1 tin chopped tomatoes
few handfuls spinach

1. Parboil potatoes for 10 mins
2. Fry onion in oil
3. Add packet contents
4. Cook 1 for min, stirring
5. Add potatoes, water, tomatoes
6. Add spinach
7. Simmer for 10 mins

Epiphany Pastry

100g ground almonds
100g sugar
100g butter, melted
2 eggs, beaten
almond extract
2 sheets puff pasty
1 tbsp icing sugar

1. Cut each pastry sheet into a round
2. Combine almonds, sugar, eggs, almond extract
3. Place on pastry sheet
4. Cover with other sheet
5. Brush with egg
6. Bake 180, GM4 for 20 mins
7. Sprinkle with icing sugar
8. Bake for further 5 mins

Daddy's Bread Sauce

8 whole cloves
1 onion, peeled
300ml milk
50g white breadcrumbs

1. Stud the onion with cloves
2. Place in a saucepan
3. Add the milk
4. Slowly bring to boil
5. Simmer, covered, for 15 mins
6. Add breadcrumbs
7. Reheat gently