Lemon, lime, ginger marmalade

1 tin prepared lemons
jam sugar as on the tin
knob butter
replace 125ml water with lime juice
3 balls stem ginger, chopped

1. Combine ingredients
2. Boil until setting point reached
3. Cool, bottle

Coffee Walnut Cake

Cake:
200g flour, sieved
1 ½ tsp baking powder
200g butter
100g light brown soft sugar
100g caster sugar
3 eggs, beaten
1 tbsp coffee dissolved in
1 tbsp boiling water
100g chopped walnuts
25 – 50ml milk

Butter cream:
60g butter
125g icing sugar, sieved
2 tsp coffee dissolved in
2 tsp boiling water

Topping;
200g icing sugar
2 tsp coffee dissolved in
2 tsp boiling water
50g chopped walnuts

Equipment:
2 * 20cm sandwich tins

1. Cream butter and sugar
2. Add remaining cake ingredients
3. Divide between tins
4. Bake for 25 – 30 mins
5. Beat butter cream ingredients
6. Spread inside cooled cake
7. Beat icing ingredients
8. Spread over cooled cake
9. Decorate with walnuts

Roast chicken salad

1.5kg chicken pieces
150g lardons
10 shallots
few thyme sprigs
1 rosemary sprig
1 tsp chilli flakes
2 tbsp olive oil
250ml white wine
crusty bread
green salad

1. Preheat oven to 200, GM 6
2. Place chicken in roasting dish
3. Add lardons, shallots, thyme, rosemary and chilli
4. Season
5. Drizzle with olive oil
6. Roast for 20 mins
7. Add wine
8. Roast for 25 mins
9. Serve with bread and salad

Potato mushroom persillade (2)

350g potatoes, sliced
50g butter
2 ½ tbsp olive oil
1 onion, sliced
15g flat leaf parsley
2 garlic cloves
300g mushrooms, sliced

1. Boil potatoes for 4 mins, drain
2. Melt 25g butter, 1 ½ tbsp olive oil
3. Fry potatoes for 10 – 15 mins
4. Melt remaining oil and butter
5. Fry onions, garlic and mushrooms for 10 mins
6. Combine mushrooms, potatoes
7. Add parsley
8. Serve topped with a fried egg

Gruyere and mustard cauliflower cheese

1 large cauliflower
30g butter
30g plain flour
pinch mustard powder
150 ml milk
150 ml single cream
60g blue cheese
1/2 bunch chives, chopped
pinch cayenne pepper
large handful breadcrumbs
30g Gruyere, grated
pinch mutmeg

1. Heat oven to 200, GM6
2. Put cauliflower in roasting dish
3. Drizzle with olive oil
4. Cover with foil
5. Put in oven while it is heating up, for 30 mins
6. Make sauce
   
   • Melt butter
   • Add flour - cook for 1 min
   • Add mustard and cayenne
   • Gradually stir in milk and cream
   • Simmer until sauce thickens
   • Remove from heat
   • Add blue cheese and chives
7. Pour sauce over cauliflower
8. Season with pepper
9. Sprinkle over breadcrumbs and Gruyere
10. Sprinkle over nutmeg
11. Bake for 20 mins

Slow Roast Lamb Pie (6)

1.5 kg lamb shoulder
200ml dry white wine
400g tin chopped tomatoes
2 tbsp tomatoe puree
200ml lamb stock
pinch sugar
2 tsp red wine vinegar
150g black olives
handful parsley, chopped
375g puff pastry
1 egg, beaten

Paste:
5 garlic cloves, crushed
4 sprigs rosemary
1 red chilli, diced
handful parsley, chopped
olive oil

1. Preheat oven: 180, GM4, 160 fan
2. Whizz up paste ingredients
3. Rub over lamb
4. Cover with foil
5. Cook for 2.5 hours
6. Carve lamb into chunks
7. Skim off fat
8. Add remaining ingredients
9. Simmer for 10 mins
10. Add to pie dish
11. Cover with pastry
12. Bake 200, GM6 for 30 mins

Chocolate mud cake

250g butter
200g dark chocolate
1 tbsp coffee powder
100ml milk
250g SR flour
40g cocoa
250g sugar
4 eggs, beaten
1 tsp vanilla extract
150ml sour cream

Ganache:
150g milk chocolate
150g dark chocolate
100ml double cream
50g butter

1. Heat oven to 160, GM3
2. Line a deep 23cm tin
3. Melt chocolate, butter, coffee and milk, set aside
4. Sift flour and cocoa into a bowl
5. Add sugar
6. Fold in chocolate mixture, eggs, vanilla and sour ceam
7. Bake for 1 hr – 1 hr 10 mins
8. Melt ganache ingredients
9. Cool for 30 mins
10. Spread over the cake