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