Cooking

Pasta, tomatoes, anchovies, chillies

• Spaghetti/linguini
• Garlic cloves
• Dried chilli
• Tin anchovies
• Pitted black olives
• Capers
• Cherry tomatoes
• Basil leaves

Bacon, pea, goat’s cheese frittata

• Rashers of streaky bacon
• Red pepper
• Spring onions
• Frozen peas
• Basil leaves
• Goat’s cheese
• Eggs
• Parmesen

Tomato risoto

• Risotto rice
• Chicken stock
• Butter
• Cherry tomatoes
• Mascarpone cheese
• Parmesan

Stuffed roast chicken

• Whole chicken
• Lemon
• Paprika
• Wine
• Chorizo
• Onion
• Garlic cloves
• Thyme sprigs
• Tins of cannelleni beans
• Sun dried tomatoes

Miso Salmon

• Miso paste
• Fish stock
• Lime leaves
• Red chillies
• Fresh root ginger
• Salmon
• Pak choi
• Tenderstem Brocolli
• Enoki mushrooms
• Sesami oil
• Corriander leaves

Slow cooked fiery lamb

• Lamb shanks
• Carrots
• Onion
• Bay leaves
• Red wine
• Chicken stock
• Mint leaves
• Green chillies
• Red chillies
• Paprika
• Oregano
• Cumin seeds
• Cinnamon sticks
• Garlic cloves

Beef wellingtons

• Beef fillets
• Wild mushrooms
• Sprig of thyme
• Puff pastry
• Parma ham
• Eggs
• Beef trimmings
• Shallots
• Peppercorns
• Bay leaf
• Sprig thyme
• Red wine vinegar
• Red wine
• Beef stock

Chicken and Autumn vegetable pies

• Pancetta
• Leek
• Celeriac
• Butternut squash
• Thyme sprigs
• Dry sherry
• Chicken stock
• Creme fraiche
• Puff pastry
• Plain flour (for rolling)
• Egg
• Chicken

Treacle glazed gammon

• Unsmoked boneless gammon joint
• Onion
• Carrot
• Leek
• Cinnamon stick
• Bay leaves
• Bottles of stout
• Cloves
• Treacle
• Dijon mustard
• Soy sauce
• Worcestershire sauce
• Brown sugar

• 2 x 200g Chicken legs
• 1 bulb of Garlic
• 250g mixed-colour seedless grapes
• 100ml Vermouth (red)
• 4 sprigs Tarragon (estragon in French)

• 320 puff pastry
• 4 x 120g Skinless chicken breasts
• 4 heaped teaspoons Green pesto
• Cherry tomatoes – 400g
• Green beans – 400g

• 250g squid, gutted, cleaned
• 2 heaped tablespoons wholemeal flour
• 1 ripe avacado
• 2 limes
• 2 teaspoons hot chilli sauce

• 4 spring onions
• 1/2 bunch (15g) coriander
• 2 x 300g whole sea bass, scaled, gutted, trimmed
• 2 tablespoons Red thai curry paste
• 1 lime

• 1.6 Kg whole chicken
• 1 Butternut squash (1.2Kg)
• 1 bunch (30g) Corriander
• 100g Thai red curry paste
• 400ml light coconut milk

• 8 rashers smoked pancetta
• 2 x 150g Cod
• 2 Rosemary sprigs
• 1 x 250g Sachet cooked lentils
• 200g spinach

• Pork chops (2)
• Clove of garlic
• rosemary (romarin)
• tinned peaches
• bourbon

Crackling

1. Cut off the fat : score it like this: XXXXX
2. put in grill for time to make the pork chops

Pork

1. Some fat left on the chop.
2. Season with salt and pepper
3. Stand up fat side down (on its side). Turn on pan. About 4 minutes, it should be crispy golden.
4. Lay down in fat. 5 minutes on each side.
5. Cut cloves of garlic into nice thin slices. Add rosemary, pull off leaves by running fingers down it.
6. Pour off fat (can keep for sauces). Check on crackling.
7. Add peaches, caramalise a little. 
8. Add garlic and rosemary
9. Add bourbon (flame if you want).

• Cod filets
• Rosemary (romarin)
• Lentils
• Spinach
• Pancetta (4 per cod)

1. Pan on medium heat. Drizzle olive oil on chopping board + salt + pepper.
2. Put fish on there. Roll around for light seasoning.
3. Lay pancetta, 4 per code. Wrap the cod.
4. Cook for 2 minutes on each of the 4 sides. 
5. Add rosemary (use as a brush to baste the fish, then put in the pan)
6. Spinach: separate pan on medium heat, put in pan (water from washing it is all you need).
7. When done, drizzle the spinach with some olive oil and seasoning.
8. Take out fish. Let is rest.
9. Lentils into fish pan (add water) + table spoon of vinegar (cider / red wine)

• Chicken breasts
• Seeded wholemeal bread
• Garlic
• Lemon
• Rocket

1. Handful of bread in the foodprocessor + 1 or 2 cloves of garlic
2. Grease proof paper > Add olive oil to it. Rub across the paper.
3. Place chicken breast and fold paper over. Now bash it a little with a rolling pin (tenderises and cooks quicker)
4. Once flat, sprinkle on breadcrumbs. Then paper back and pound breadcrumbs into the chicken. Same on the other side.
5. Medium heat + olive oil in pan. Chicken in, leave 3 minutes then turn the chicken.
6. Lemon in quarters
7. Rocket, season, add lemon juice.
8. Chicken on chopping board, season. Slice into strips.
9. Layer rocket, then chicken, then add lemon juice.

• Raw prawns
• Pancetta (thin ham) – sliced into match sticks
• Masacpone
• Red wine
• Garlic – 2 cloves finely sliced
• Linguine (add to pan, add salt water when in)
• Rocket
• Parmasan

1. Add a kiss of olive oil to the pan. Then just a couple of the pancetta.
2. Prawns: taken off head – in with the pancetta (4 of them).
3. Prawns: peel shell, butterfly down the back and remove the vein. 
4. Keep some whole prawns aside. Rest of prawns, finely chop – they’ll stick to the linguine.
5. Add the garlic
6. Turn the heat up a bit.
7. Add the whole prawns.
8. Add red wine (1/2 glass). Cook it away (30s to a minute)
9. Add masacapone
10. Add chopped prawns
11. Quick stir, then add linguine in the pan
12. Stir quickly to emulsify fat from masacapone + pancetta with water from the pasta
13. Add a little paramsan
14. Thick handful of peppery rocket.

• 500 g strong flour
• Sea salt 
• 250g of butter (250g total butter was too much. Try half)
• 1 egg
• mixture of cheeses

1. Put the 500g strong flour in a bowl
2. Add 2 generous pinches of sea salt
3. Add 200g butter – fingers and thumbs to push it through the flour. Takes about 10-20 seconds.
4. 150ml cold water (push it together, not kneeding)
5. 50g of butter, tear off and little flicks into the dough, in and around the pastry, so looks lumpy with the butter.
6. In fridge for 30 minutes.
7. Sprinkle a bit of flour on it, divide into 4 with a knife.
8. Roll out into a kind of square 1/2 cm thick
9. Put in a mixture of cheeses, grated or sliced off
10. Fold it like by bringing the corners to the middle into a kind of 4 sided pyramid.
11. Put it on a sheet of baking paper.
12. 1 egg, mix and use as egg wash, to paint the top of the dough.
13. Sprinkle on some sesame seeds.
14. Oven: 180 C for 20-30 minutes until golden and crispy