A quick, easy but sophisticated recipe that utilises one of the best British ingredients: Asparagus.

Asparagus & Parma Ham Spears

Preparation Time: 10 Minutes Cooking Time: 12 Minutes Makes 12 Fingers 1 Bunch Asparagus (Approx. 12 Spears) Iced Water 1 tbsp Olive Oil Zest of Unwaxed Lemon 12 Slices Parma Ham 1. Preheat the oven to 200 C & bring a large pan of salted water to the boil. 2. Slice the woody end from the asparagus, leaving the speared tip. Cook for 2 minutes in the boiling water. Drain and plunge into the iced water to cool. Remove and set to one side. 3. Combine the olive oil and lemon zest and brush over the asparagus spears. Wrap each asparagus spear in a slice of Parma ham. 4. Place in the oven on a baking tray and cook for 8 minutes, or until the ham is crisp. Serve hot or cold.

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The bold, but classic flavours of these crispy baked potato skins loaded with smoked pancetta and melted blue cheese make them a certain crowd pleaser.

Loaded Potato Skins

Preparation Time: 2 Hours Cooking Time: 2 Hours Makes 8 Skins 4 Large Potatoes 2 tbsp Butter 125g Smoked Pancetta 200g Blue Stilton Crumbled Salt & Pepper 1. To begin, preheat the oven to 190 C. Wash and clean any dirt from the jackets of the potatoes. Prick the outside of your potatoes and place on the middle shelf of the hot oven. Cook for between 1 and 2 hours, or until the potato skins are crisp. Remove from the oven and allow to cool. 2. Meanwhile, whilst the potatoes are cooking, prepare the bacon by grilling until crispy; this should take no more than 10 minutes. Place to one side and slice into strips. If using diced pancetta, simply fry in 1 tbsp of olive oil over a medium heat for 5 minutes. Drain away the excess oil and place to one side. 3. Once the potatoes are cool enough to handle, carefully slice in half lengthways. Each potato will yield 2 skins. Using a tablespoon scoop away the inside of the potato skin, leaving a mini potato bowl. 4. Preheat the oven again to 175 C. 5. Taking the butter, gently rub onto the outside of the potato skins. Season with salt and pepper. Fill each hollowed skin with a generous sprinkle of bacon and top with the crumbled blue cheese. Place on a baking tray and cook for between 812 minutes, or until the cheese has melted and the skins crisped up again. 6. Serve hot with a generous amount of sour cream or bbq sauce for your guests to dip in.

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No party would be complete without that classic party staple; cheese straws. This is an incredibly simple recipe that puts anything you could buy pre made to shame. The recipe calls for cheddar but words equally as well with a variety of hard cheeses.

Cheese Straws
Preparation Time: 10 Minutes Cooking Time: 10 Minutes Makes 20 Cheese Straws 1. Preheat the oven to Gas Mark 5 /190C. 2. Begin by lightly dusting your work surface with flour. Roll the puff pastry out to approximately 50mm thick. Alternatively, if using ready rolled puff pastry, simply unroll.

125g Mature Cheddar Cheese Finely 3. Cut the pastry in half, directly down the middle. Spread the cheese across one half and place the other half of pastry Grated on top. Tuck in the edges of the pastry and sprinkle with 1 tsp Smoked Paprika - Optional smoked paprika and poppy seeds. Roll again to a 1 Packet Puff Pastry thickness of 50mm. Poppy Seeds For Dusting 4. Cut the Pastry into 200mm strips. Holding each strip an each end, twist in alternate directions to create a twist effect. Place the cheese twists on a silicone baking sheet or lined baking tray and bake in the oven for 10 minutes, or until golden brown. Remove on to a cooling rack to cool. Serve.

Page 8 : Starter Recipes

Greek Mezze Platter with Hot Falafel

This hummus recipe couldnt be easier, and the addition of smoked paprika gives this traditional Greek dish an extra dimension. Cool and creamy this citrus cucumber dip flavoured with garlic is the perfect complement to warmed Falafel or Spicy Chorizo. Spiced falafels are easy and cheap to make; served warm and perfect to dip.

Smokey Hummus
Preparation Time: 5 Minutes Cooking Time: 0 Minutes

Tzatziki
Preparation Time: 30 Minutes Cooking Time: 0 Minutes

Falafel
Preparation Time: 10 Minutes Cooking Time: 20 Minutes

Makes 1 Cups 300g Chick Peas 2 Garlic Cloves Crushed 1 tsp Ground Cumin 50ml Extra Virgin Olive Oil 1 tsp Smoked Paprika 30ml Lemon Juice Salt & Pepper

Makes 1 Cups 500g Greek Yoghurt 150g Cucumber Coarsely Grated 1 Garlic Clove Crushed 1 tbsp Lemon Juice 2 tbsp Fresh Mint Shredded Salt & Pepper

Makes 25 Falafel 800g Chickpeas 5 Garlic Cloves Crushed 2 tbsp Ground Cumin 1 White Onion Finely Chopped 1 tbsp Coriander - Finely Chopped 8 tbsp Olive Oil Salt & Pepper

1. For convenience, combine all the ingredients in a food processor and blend on a slow speed until smooth. Alternatively, for a chunky hummus, crush the chick peas using the back of a metal spoon. Combine well with the other ingredients. 2. Season to taste and finish drizzled with a little extra olive oil and a sprinkle of paprika. Serve with toasted pita or warmed falafel.

1. Combine the grated cucumber with 1 tsp salt. Leave to stand for 25 minutes before carefully squeezing out the excess liquid. 2. Combine the yoghurt, cucumber, garlic, lemon juice and mint. Season to taste.

1. Begin by preheating the oven to 200C. 2. Heat 2 tbsp of olive oil over a low heat. Gently fry the onions and garlic until soft, about 5 minutes. 3. Meanwhile in food processor, combine the with the chickpeas coriander, cumin and fried onion and garlic mix. Season. Process until smooth, about 1 minute. 4. Divide the mix equally, and shape the falafel into small patties, about 2 inches wide and 1/2 inch thick.

5. Add the remaining oil on to

a baking tray. Place on the tray and cook for 10 minutes, remove from the oven and turn over for a further 8 minutes, or until crispy.

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This classic flavour combination really epitomises what food should be about; freshness and simplicity. Nothing could speak more of this than ripe tomatoes picked from your own plants and torn basil from your garden pots. British tomatoes are best in season between March and September, making them the perfect ingredient for your summer Olympic celebration.

Tomato & Basil Bruschetta

Preparation Time: 15 Minutes Cooking Time: 5 Minutes 1 Ciabatta or Sourdough Loaf 4 Whole Garlic Cloves 6 Large, Ripe Tomatoes 2 Garlic Cloves Handful of Basil Leaves Good Quality Olive Oil 1. The base of any good Bruschetta recipe first starts with the perfectly toasted bread. Slice the ciabatta load at an angle of approximately 20mm in thickness. Crush 2 of the garlic cloves with the blade of the knife to help release its flavours. Massage your crushed garlic onto both sides of the sliced bread. Heat your griddle pan until it starts to smoke (essential to achieve those just grilled bar marks). Toast the sliced bread on both sides, remove, and place to one side. 2. To make the tomato and basil topping, first chop your tomatoes into small chunks. Some people like to remove the skins and seeds of the tomato, but we dont like to waste anything. 3. Crush and mince the remaining 2 garlic cloves. 4. Tear a handful of Basil Leaves; being careful not to bruise the leaves. 5. Combine the tomatoes, garlic and basil leaves. Season with coarse sea salt and cracked black pepper. Spoon the mixture, if you cant resist eating it all, onto the toasted bread. Serve.

6.

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A variation on the previous tomato and basil Bruschetta, except made with creamy garlic mushrooms. Wild mushrooms such as Morels or Porcini are particularly delicious used in this recipe.

Creamy Garlic Mushroom Bruschetta

Preparation Time: 15 Minutes Cooking Time: 5 Minutes 1 Ciabatta or Sourdough Loaf 4 Whole Garlic Cloves 200g Mixed Mushrooms A Few Sprigs of Thyme 100ml Double Cream Diced Red Onion Good Quality Olive Oil 1. Similarly begin this recipe by making the toasted ciabatta bread base. Slice the ciabatta load at an angle of approximately 20mm in thickness. Crush 2 of the garlic cloves with the blade of the knife to help release its flavours. Massage your crushed garlic onto both sides of the sliced bread. Heat your griddle pan until it starts to smoke (essential to achieve those just grilled bar marks). Toast the sliced bread on both sides, remove, and place to one side. 2. Gently heat 2 tbsp of olive oil in a frying pan. Add the minced garlic and diced red onion. Cook until soft. 3. Tear the mushrooms and add to the pan. Cook for 3-4 minutes, or until soft. 4. Pour in the double cream, thyme leaves & season to taste with salt & pepper. 5. Cook for a minute or until the mushrooms are well coated. 6. Spoon the mixture onto the toasted bread. Serve immediately.

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Oven roasted tomatoes, fresh basil and creamy parmesan form the base of this delightful quiche recipe, bursting with Italian flavours.

Italian Summer Quiche Italian Summer Quiche

Preparation Time: 20 Minutes Cooking Time: 45 Minutes

1. To begin, start by making the shortcrust pastry. To make

the pastry simply follow the 2 : 1 ratio: for every two parts plain flour, add 1 part salted butter. Combine the ingredients in a bowl, and rub with your fingertips. Add 1 ml of water and combine into a ball. Chill the pastry for 45 minutes in a fridge before use.

Makes 1 Large Quiche or 8 Mini 300g Plain Flour 150g Salted Butter 3 Large Eggs 150ml Milk Handful of Basil Leave 75g Parmesan Grated 350g Cherry Tomatoes Olive Oil Salt & Pepper

2. Meanwhile, heat the oven to Gas Mark 7/ 220C. In a

roasting tin, drizzle the tomatoes with Olive Oil and season with salt and pepper. Place the tin on the bottom shelf of the oven. Drape over oven large quiche tin or 8 small tins. Leave a small overlapping edge over the quiche tin. Prick the base of the quiche with s fork and line with a baking sheet or strips of cling film. Fill with baking beans or dry rice. Blind bake the pastry for 18 minutes, remove the lining, and cook for 5 10 minutes until golden brown. Remove from the oven, along with the roasted tomatoes. Sprinkle the base of the pastry case with half the parmesan cheese. Layer with roasted tomatoes and basil leaves. Pour over the egg mix and finish with the remaining parmesan cheese. Bake for 20 minutes, or until golden brown

3. Roll the pastry out to the thickness of a one pound coin.

4. Whisk the eggs and milk in a large bowl, and season.

5. Once cooked, leave to cool and trim the pastry case edge
using a sharp knife. Remove from the tin and serve.

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Dip for Chips

Guaranteed to be a crowd pleasing appetiser, our South American dips are the perfect accompaniment to warmed tortilla chips; guaranteed to spice up any stale party.

Salsa De Gallo
Preparation Time: 15 Minutes Cooking Time: 0 Minutes

Guacamole
Preparation Time: 15 Minutes Cooking Time: 0 Minutes

Makes 1 Cups 6 Ripe Tomatoes Deseeded & Finely Chopped Red Onion Finely Diced 1 tbsp Coriander Chopped 1 Jalapeno Pepper Finely Chopped 1 tbsp Lime Juice Salt & Pepper

Makes 1 Cups 3 Ripe Avocados Halved, Peeled & Stone Removed 1 tbsp Lime Juice 1 tsp Cayenne Pepper Red Onion Finely Diced 2 Ripe Tomatoes Deseeded & Finely Chopped 1 tbsp Coriander - Chopped 1 Garlic Clove Crushed Salt & Pepper

This dish is a perfect complement to any Mexican food and lends itself well as a dipping salsa. Adjust the heat of the salsa by using as much or as little chopped jalapeno as you like.

Guacamole is a traditional Mexican accompaniment; the word itself is derived from two Aztec words Ahuacatl (avocado) and molli (sauce). Guacamole is best made using ripe avocados.

1. Prepare all the ingredients, combine and season to taste. 2. Serve with a bowl of tortilla chips.

1. Gently mash the ripe avocado halves in a bowl using a potato masher. The consistency of the avocado ideally needs to be relatively chunky, dont worry about those lumps! 2. Fold in the remaining ingredients. Season to taste & refrigerate immediately to prevent off colours.

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These crisp, baked chick peas, flavoured with smoked paprika are a quirky, Mediterranean alternative to a classic bowl of nuts.

Baked Paprika Chickpeas

Preparation Time: 5 Minutes Cooking Time: 35 Minutes 1. To begin preheat the oven to 200C. 2. Drain the chicken peas and gently rub with kitchen roll to remove excess water. 3. Combine the olive oil, paprika, cumin, seasoning and toss with the chick peas. 4. Spread the chickpeas on a baking tray and bake for 35 minutes, or until crisp. 5. Remove from the oven and allow to cool. 6. Serve or their own, or part of a salad.

Makes 1 Bowl 800g Chick Peas Drained 2 tbsp Olive Oil 1 tbsp Smoked Paprika 1 tsp Cumin Powder Salt & Pepper

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An ideal party snack that beats any ordinary bowl of crisps. A staple across America, this easy oven baked treat is perfect on its own, or as an oversized salad crouton.

NY Rosemary Bagel Chips

Preparation Time: 15 Minutes Cooking Time: 15 Minutes 1. Begin by preheating the oven to Gas Mark 7/ 220C. 2. Using a Mandolin finely slice the bagels, discarding the top and bottom slice. If you do not have access to a mandolin, carefully slice the bagels with a sharp knife. To make this easier, and to prevent injury, either cut the bagel in half, or slice a flat end to the bagel. This will then allow you to stand the bagel on one end whilst slicing. 3. Remove the leaves from the rosemary sprigs and combine with the crushed garlic and olive oil. Ideally you would leave this to infuse overnight. 4. Brush the bagels with the infused garlic oil. Place the bagel slices on a silicone mat or lined baking tray. Place on the middle shelf of the oven for 12 15 minutes, turning half way. The chips will be cooked when they are golden brown and crisp. 5. Serve hot or cold.

Makes 30 Large Chips 5 Plain Bagels 3 Sprigs Rosemary 2 Garlic Cloves - Crushed 100ml Olive Oil Salt & Pepper

Page 20 : Starter Recipes

Although you could easily open a bag of crisps, your guests will really appreciate these hand cut, hand cooked beetroot crisps. With beetroot in plentiful supply in the summer season, why not enjoy it here in a form that isnt pickled.

Beetroot & Toasted Cumin Crisps

Preparation Time: 15 Minutes Cooking Time: 15 Minutes Makes 1 Bowl 3 Beetroot 1 tbsp Olive Oil 2 tbsp Cumin Seeds Salt & Pepper 1. Begin by preheating the oven to 160C. 2. Top and tail the beetroot and peel. Using a Mandolin finely slice the beetroot,. If you do not have access to a mandolin, carefully slice the beetroot with a sharp knife. Place on paper towels to remove excess moisture. 3. In a small frying pan, gently toast the cumin seeds over a low heat, tossing frequently. Remove after 1 minute or until the cumin aromas begin to fill the kitchen. Place in pestle and mortar and roughly grind. 4. Place the beetroot crisps in a large bowl, generously season with salt, pepper and the toasted ground cumin. Pour over the olive oil and toss to coat. 5. Arrange in a single layer on a baking sheet. Place in the middle shelf of the oven for 15 minutes, turning half way. Once crisp remove from the oven and allow to cool. Serve. This recipe uses a method of baking the crisps so to try and maintain a healthy balance in the recipe. However, for best results, fry the crisps in sunflower oil at 175 for 1 2 minutes, or until golden brown. Drain and serve as before

Page 21 : Starter Recipes

Working with Dough

The most important part of baking bread is how the raw dough is worked; this important stage differentiates a great bread from a good bread. The idea of kneading dough is to stretch it, making it elastic and springy and introducing air into the dough. The more you work the dough, the more elastic you will feel it become in your hands. Follow the technique below whenever you are required to knead dough and your bread will turn out light and airy.

Combine the ingredients according to your recipe and turn the dough out onto a clean surface. Do not flour the work surface no matter how tempting and messy the dough becomes. You do not need to flour the work surface, your dough will come together simply by working and stretching it. If you continue to add flour, before too long you can easily of added an extra 50g into the dough, changing the consistency of your bread completely.

To begin kneading, slide your finger tips under one end of the dough, lifting it up and slapping it back down away from you. Lift the front of the dough, back over itself towards you, tucking the edges in to trap the air.

Repeat the process of lifting the dough, slapping it back down and bringing in back towards yourself. Once the dough starts to come away from the surface cleanly, turn the dough 90 after each repeated action. Continue for 10 15 minutes until your dough feels smooth and elastic.

Once you feel your dough has been sufficiently kneaded, you can lightly flour your surface. Place the dough on top and form a ball by folding each edge in on itself, rotating it as you go. You are now ready to move to the next stage of the recipe.

Page 24 : Bread Recipes

A basic but versatile dough ball recipe that is used in the olive dough balls and garlic sticks recipes to follow.

Basic Dough Ball Recipe

Preparation Time: 30 Minutes 1. Put the yeast in a bowl and pour 100ml of lukewarm water. 2. Sift the flour in a separate bowl, stir in the salt and make a well in the centre. Pour in the yeast water mixture. Add further 90ml lukewarm water. Combine with the oil and bring together. 3. Knead the dough and once complete, cover with a damp cloth and set aside for 30 minutes to rise. 4. Roll in to dough balls, flatten into a pizza base, or use as a recipe balls.

Makes 1 Batch of Dough 10g Dried Yeast 180ml Lukewarm Water 315g Strong Plain Flour 1 tsp Olive Oil Pinch of Salt

Olive & Pesto Dough Balls

Preparation Time: 5 Minutes Cooking Time: 12 Minutes Makes 20 Dough Balls 1 Batch Basic Dough Ball Recipe Mixed Pitted Olives (Minimum 20) 75g Pesto 1. Preheat the oven to 200C. 2. Take the risen dough, divide the dough balls into quarter, then divide each into five pieces. Roll into balls and place on a line baking tray. 3. Cross the top of the dough ball with a sharp knife of pair of scissors and gentle press a pitted olive into the dough. 4. Using a pastry brush, brush the surface of the dough ball with the pesto. 5. Bake in the middle of the oven for 10 12 minutes. The dough balls are ready when they sound hollow when gently tapped on the base. 6. Serve warm.

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Garlic & Rosemary Dough Sticks twisted garlic and rosemary dough sticks
Preparation Time: 5 Minutes Cooking Times: 15 Minutes Serves 5 1 Batch of Basic Dough 75g Softened Butter 2 Garlic Cloves Crushed 2 tbsp Chopped Rosemary Required: 5 Skewers soaked in water to soften. 1. Preheat the oven to 200C. 2. Take the risen dough, divide the dough ball into 5. Roll each section into a thin dough stick. 3. Taking a skewer, starting one end, wrap the dough stick around the skewer. 4. In a bowl combine the softened butter, minced garlic and chopped rosemary to create the garlic butter. Using a pastry brush, brush the surface of the dough stick with the butter. 5. Using an oven tray, rest the ends of the skewers from each end, so that the dough sticks hang across the tray rather than rest on the bottom. Place in the oven and cook for 15 minutes, or until golden. 6. Remove from the oven and brush over the remaining garlic butter. Serve warm.

Page 27 : Bread Recipes

These mini glazed rolls are the perfect size for parties, either filled with classic sandwich fillings, or used in the meatball slider recipes on Page .

Mini Slider Rolls

Preparation Time: 90 Minutes Cooking Time: 20 Minutes 1. In a small bowl, combine the lukewarm water, milk, yeast and sugar. Leave to stand for 5 minutes or until the mixture begins to bubble and foam. 2. Meanwhile in a large bowl, mix the bread flour with the salted butter, rubbing the mix between your fingers to make a fine crumb. Stir in the yeast mix along with 1 beaten egg. Scrape the dough onto a clean surface. 3. Knead the dough by following the technique on Page 24 Repeat for 10 12 minutes until the dough becomes smooth and elastic. 4. Divide the mix into 15 equal balls and place on a lined baking sheet 5cm apart. Gently flatten the dough with the heal of your hand, cover with a damp cloth and allow to rise for 45 minutes or until doubled in size. 5. Preheat the oven to 190C. Before placing in the oven, gently egg wash the dough balls and sprinkle with sesame seeds. Place on the middle shelf of an oven and cook for 15-18 minutes, or until browned. 6. Remove from the oven and place on a wire rack to cool. Slice in half & serve.

Makes 15 Rolls 50ml Lukewarm Milk 200ml Lukewarm Water 7g Active Dry Yeast 2 tbsp Caster Sugar 1 Large Egg 400g Strong White Bread Flour 50g Salted Butter Softened 1 Egg & Sesame Seeds Optional

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Pretzels are widely thought to be the worlds oldest snack. They are big, soft and vl chewy on the inside and have a dark crust covered in flaked sea salt. Traditionally made with a Lye, our recipe is made with Baking Soda as an easy alternative in the home. Delicious served warm fresh from the oven.

Soft Salted Pretzels

Preparation Time: 30 Minutes Cooking Time: 20 Minutes Makes 8 Large Pretzels 500ml Plain Flour 7g Dried Yeast 1 tbsp Brown Sugar 325ml Warm Water (30 - 40C) 200g Baking Soda 2 tbsp Coarsely Ground Sea Salt 1. To begin, combine the plain flour, dried yeast and brown sugar in a bowl. Bring together by rubbing through your hands. 2. Add the water to the dry mix and combine well. Knead the dough mix until smooth and elastic. The dough does not need to prove at this stage. 3. Preheat the oven to 200C. 4. In a saucepan, bring 2 litres of water to the boil, then bring to a gentle simmer. Add the Baking Soda to the pan, stir until well dissolved. 5. Meanwhile, cut the dough ball into 8 pieces and roll into long, thin pencils. To fold into the pretzel shape, pick up both ends and cross to form rabbit ears. Twist the ends and pull them back to the loop. Gently press the ends onto the sides of the loop. Place on a lightly floured surface and allow to rise for 15 minutes. 6. Carefully place the pretzel in the baking soda water bath for 15 20 seconds. Remove from the bath, allow to drain slightly and place on a lined baking tray. Repeat with each of the pretzels. 7. Using a sharp knife, score across the pretzels lengthwise. Sprinkle with the course ground sea salt and place in the oven. 8. Cook for 16-18 minutes, or until dark golden brown. Remove and serve warm.

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Use these Wonton Wrappers in our delicious aromatic Crab and King Prawn Wonton on Page .

Wonton Wrappers
Preparation Time: 30 Minutes Cooking Time: 0 Minutes Makes 36 Wonton Wrappers 250ml Plain Flour 1 Egg 75ml Water 5g Salt 1. In a mixing bowl, sieve the flour and combine with the salt. In a separate bowl combine the egg and water and mix well. 2. Combine the flour and egg mix until a pliable dough has formed. If the mixture is too dry, add one teaspoon of water at a time. 3. Knead the dough using the technique on Page 24. 4. Allow the dough to rest for 15 minutes. Divide the ball into four equal pieces. Roll out each piece into a large square to a thickness of a 50p piece. 5. Once the dough has been rolled out thin, divide each of the four squares into 9 to create 36 wonton wrappers. Lightly sprinkle with flour and use where required. This dough can easily be frozen.

Page 33 : Bread Recipes

Delicious mini burgers that are all the rage across the pond in America; succulent beef meatballs served in a light brioche roll. Perfect served with a side of Red Cabbage & Apple Slaw from Page 74.

New York Meatball Sliders

Preparation Time: 15 Minutes Cooking Time: 15 Minutes See Page 30 for the Mini Brioche Buns that accompany this recipe. 1. The first stage is to select and prepare your beef. To make a moist, flavoursome meatball it is best not to use lean beef. A higher fat content is best to keep the beef meatballs juicy when cooking. If buying prepared beef, choose a high quality steak mince. However if you are choosing to mince your own beef, coarsely mince 700g of chuck steak into a large bowl. 2. Combine with the remaining ingredients and mix loosely. 3. Divide the meatball mix into 15 small portions and roll into balls in your hand 4. Heat 2 tbsp of sunflower oil over a medium heat in large saucepan. Carefully add the meatballs and cook until the outside of the meat is brown, turning regularly. This should take 10 15 minutes. 5. Remove from the heat and allow the meatballs to stand for 5 minutes. By letting the meatballs stand, this will give the beef a chance to relax, making them more tender. 6. Place a meatball in the brioche buns made earlier. This then allows you to be creative by adding different toppings and flavour combinations to each slider. Try topping with melted cheddar cheese, basil pesto or arrabiata sauce.

Makes 15 Meatballs 700g Beef Mince or 700g Chuck Steak 2 Large Eggs 100ml Milk 150g Breadcrumbs 100g Parmesan - Grated 1 tbsp Salt & Pepper 1 tbsp Oregano 2 tbsp Chopped Fresh Parsley

Page 36 : Meat Recipe

Spicy Chorizo Empanada

Serves 12 These spicy empanadas are the South American version of our Cornish Pasties. Traditionally eaten as street food, empanadas are delicious in either their sweet or savoury versions.

Empanada Skins
Preparation Time: 15 Minutes (& Time to Chill) Cooking Time: 0 Minutes 330g Plain Flour 115g Salted Butter 1 Large Egg 75ml Cold Water 1 tbsp Malt Vinegar 2 tbsp Chilli Flakes

Spicy Chorizo Filling

Preparation Time: 10 Minutes Cooking Time: 40 Minutes 200g Cooking Chorizo 1 Large Red Onion 1 Yellow Pepper 2 Ripe Tomatoes 1 Red Chilli 2 tbsp Oregano Black Pepper 1 Egg - Beaten 1. Begin by roughly dicing the chorizo, onion, yellow pepper, tomatoes & chillies. 2. Heat a frying pan over a medium heat. Add the chorizo and gently fry in the natural oils it extrudes. After 5 minutes, add the remaining ingredients (apart from the egg) and cook until the onions and peppers begin to soften, approximately 10 12 minutes. 3. Remove from the heat and allow to cool to room temperature. Divide equally in the centre of each empanada skin. Fold the dough in half and encase the filling. Press down on the edges to seal and decoratively crimp the edges. 4. Preheat the oven to 200C. Place the empanadas on a lined baking sheet and brush with the beaten egg. Cook for 20 minutes or until golden brown. Serve.

1. In a large bowl, sieve the plain flour. Cut the butter into cubes and add to the flour. Using your fingertips, combine the flour and butter until a coarse crumps develops. 2. Meanwhile, mix the egg, water and vinegar. Add this to the flour/butter and stir until dough begins to form. 3. Turn the mixture on to a lightly floured surface and press the palm of your hands into the dough several times to bring the dough together. 4. Bring into a ball, wrap in cling form and refrigerate to chill for an hour. 5. Once chilled, remove from the fridge and roll to 3mm thick. Sprinkle with the chilli flakes and press lightly. Cut into 12cm circles.

Page 38: Meat Recipes

A sticky BBQ glazed pork belly that warms the heart; loaded with tender juicy pork meat and topped by a crispy crackling. Served hot, this is a sure fire crowd pleaser.

BBQ Glazed Pork Belly

Preparation Time: 15 Minutes (+ Time to Chill) Cooking Time: 75 Minutes Serves 24 1.5 kg Pork Belly 2 tbsp Brown Sugar 2 tbsp Ground Cumin 1 tbsp Cayenne Pepper 1 tbsp Black Pepper 2 tbsp Smoked Paprika 2 tbsp Honey 2 tbsp Tomato Ketchup 1 tbsp of Worcester Sauce 1. The first stage of this recipe is to make a dry rub for the pork belly. To do this, combine the brown sugar, cumin, cayenne pepper, black pepper and smoked paprika. Score the skin on the pork belly with a sharp knife and rub in the dry marinade. Allow to stand for 60 minutes. 2. Preheat the oven to 225 C.

3. Place the pork belly in the oven and cook for 25 minutes, or until the skin starts to bubble and puff up. 4. Once at this stage, remove from the oven and baste the pork belly with a combination of honey, tomato ketchup and Worcester sauce. Return to the oven and decrease the heat to 175C. 5. Check the pork every 15 minutes and baste with the pork juices. Cook for 45 Minutes or until the pork has a sticky glaze. 6. Remove from the oven and slice into 6 slices, and further divide these into 4 chunks. Serve hot.

If you are using a BBQ, place the pork over the hot coals after the first 75 minutes. Cook until crisp and charred.

Page 40 : Meat Recipes

Jamaican Jerk Chicken is full of flavour and full of heat. Everyone has heard of the spicy Caribbean recipe and it is now infamous here in the UK, particularly on the streets during the Notting Hill Carnival. Although families traditionally pass their recipe down from generation to generation, often a safeguarded secret, our recipe certainly delivers on flavour.

Jamaican Jerk Chicken Wings

Preparation Time: 15 Minutes (& Time to Marinade) Cooking Time: 15 Minutes Makes 20 Wings 5 Spring Onions Top & Tailed 1 Large White Onion Top & Tailed 5 Sprigs of Fresh Thyme Leaves Only 3 Scotch Bonnet Peppers 2 Cloves Garlic Peeled 1 Thumb Sized Fresh Ginger Peeled 1 tsp Black Peppercorns 2 tsp All Spice 1 tbsp Caster Sugar 1 tsp Nutmeg 1 tsp Cinnamon 2 tsp Salt 125ml Orange Juice 50ml White Wine or Cider Vinegar 50ml Soy Sauce 2 tbsp Vegetable Oil 20 Chicken Wings Skin On 1. The first stage of this recipe is to make the jerk marinade. Top & tail the onions, scotch bonnet peppers and roughly chop. Combine all the ingredients, apart from the chicken wings, in a food processor. Blitz the ingredients for two to three minutes or until smooth. 2. Place your chicken wings in a large bowl, pour over the jerk marinade and wrap with cling film. For the best results allow the flavours to infuse overnight, but at the very least 2 hours. 3. Jerk Chicken is a popular street food from across the Caribbean and so is ultimately best when flame grilled and crisply charred on a hot BBQ. Grill on a BBQ for 8-10 minutes longer or until juices run clear, basting and turning several times. Alternatively, cook for 15 minutes in a preheated oven at 220 C, or until the juices run clear. Dont be afraid to let the skin crisp and blacken on the chicken wings, this will give your chicken an extra dimension. 4. Serve crispy hot with a drizzle of freshly squeezed lime juice.

Page 41 : Meat Recipes

Thai Beef Satay & Peanut Dip

Serves 12 The salty and spicy marinated beef is offset perfectly with the creamy peanut satay dip in this recipe. Making use of the classic rump steak, cooked quickly and over a high heat to maintain its juicy tenderness.

Beef Satay
Preparation Time: 15 Minutes (& Time to Chill) Cooking Time: 5 Minutes 1kg Beef Rump Steaks 2 tbsp Nam Pla (Fish Sauce) 2 tbsp Soy Sauce 75ml Sunflower Oil 1 tsp Crushed Chillies 2 Garlic Cloves Crushed 2 tbsp Brown Sugar 2 tbsp Chopped Fresh Coriander 1 White Onion Finely Diced Required: 12 Bamboo Skewers 1. The first stage in this recipe is to make the marinade for the steak. Combine all the ingredients, apart from the flank steak. 2. Cut the rump steak into cubes and place in a mixing bowl and pour over the soy marinade. Toss the mixing bowl to allow the two to combine. Cover and place in the fridge for at least two hours to infuse. Meanwhile soak your bamboo skewers in a bowl of cold water. 3. After the beef has had sufficient time to marinade, remove it from the fridge. Weave onto soaked bamboo skewers. Dispose of the remaining marinade. 4. Heat a large grill pan over a high heat until it start to smokes. Place the skewers in the pan and cook for 2 minutes, turning intermittently. Remove the satay from the heat and allow to rest for 2 minutes so the beef can relax. Serve hot. Alternatively cook the satay under a hot grill for 6 8 Minutes or over a hot BBQ for a similar time as before. Page 44 : Meat Recipes

Peanut Dip
Preparation Time: 5 Minutes Cooking Time: 0 Minutes

125ml Coconut Milk 250g Crunchy Peanut Butter 1 tbsp Fresh Lime Juice 1 tbsp Soy Sauce 1 tsp Nam Pla (Fish Sauce) 1 Garlic Clove Crushed 1 tbsp Chopped Fresh Coriander

1. This satay peanut dip is incredibly easy; simply mix all the ingredients together in a mixing bowl. Serve hot or cold.

A succulent rack of lamb, roasted on the bone, with a winning combination of rosemary and mint. Served pink and sliced into individual lamb cutlets; the perfect summer party food on a stick.

Rosemary & Mint Rack of Lamb Lollipops

Preparation Time: 10 Minutes (& Time to Marinade) Cooking Time: 15 Minutes

1. In a bowl, add the rosemary, mint, garlic, lemon juice, 2 tbsp olive oil and salt and pepper. Whisk well together to form a thick paste. Coat the rack of lamb with the mint & rosemary rub. Refrigerate for 90 minutes. 2. Preheat the oven to 190C. 3. In a saucepan, heat 1 tbsp of olive oil on a medium to high heat. Add the rack of lamb, fat side down and brown for 2 minutes on each side. Place in a roasting tin and place on the medium shelf of the oven. 4. Cook for 10-12 minutes for rare, 12-15 minutes for medium or 20 for well done. These cooking times will vary depending on the size of the lamb racks. Remove from the oven and allow to stand for 5 minutes. Carve into lamb cutlets and serve.

Makes 6 Bone in Lollipops 1 Rack of Lamb 6 Bone in Rack 4 Sprigs of Rosemary 3 tbsp Shredded Fresh Mint 1 tbsp Dijon Mustard 3 Cloves Garlic Minced Juice & Zest of Lemon 3 tbsp Olive Oil Salt & Pepper

Page 45: Meat Recipes

Chicken Tikka is a British classic that is a favourite on Indian takeaway menus across the country. A delicately spiced dish that can easily be recreated at home thanks to this tasty and versatile marinade; perfect with chicken, fish, pork or vegetables.

Chicken Tikka Skewers

Preparation Time: 15 Minutes (& Time to Marinade) Cooking Time: 8 Minutes 1. To begin combine all the ingredients, apart from the yoghurt and chicken in a food processor. Blitz for one to two minutes until a smooth paste. 2. Combine the spice paste with the natural yoghurt and stir well. Taste and adjust seasoning accordingly. 3. Cut the chicken breasts into chunks and place in the tikka marinade. Cover with cling film and for the best results allow the flavours to infuse overnight, but at the very least 2 hours. 4. Once the chicken has been marinated for a suitable time, divide the chicken chunks equally and thread onto skewer. If using wooden skewers soak in water or white wine for an hour previous to prevent them burning on the heat. 5. Cook on a BBQ for 6 - 8 minutes, or until the juices run clear. Alternatively, preheat and cook under a hot grill for 810 minutes, turning every 2 minutes.

Makes 8 Skewers Handful of Fresh Coriander Leaves 2 Garlic Cloves Peeled 1 Thumb Sized Piece of Ginger Peeled 2 Tomatoes or 2 Tbsp Tomato Puree 1 tsp Caster Sugar 1 Small Red Chilli Seeds Removed 4 tbsp Garam Masala 2 tbsp Lime Juice 2 tbsp Sunflower Oil 1 tsp Salt 300ml Natural Yoghurt 500 kg Chicken Breast

Page 47 : Meat Recipes

A sticky sweet glazed ham cooked in summer cider and roasted with a tangy orange marmalade glaze; just remember to leave some slices for your guests!

Marmalade & Cider Roast Ham

Preparation Time: 10 Minutes Cooking Time: 2 Hours 1. Place the smoked gammon joint in a large saucepan and pour over the sweet apple cider. Add water so that the gammon joint is just covered. Add the chopped onion, peppercorns and bay leaves and place a lid on the saucepan. 2. Bring to the boil and turn the heat down to a gentle simmer. Cook for 80 minutes. 3. Remove from the heat and remove the bay leaves. Allow to cool. Drain from the cooking liquor and place in a large roasting tin. 4. Preheat the oven to 200C. 5. Trim the excess fat from the outside of the gammon joint. Spoon over the marmalade and brown sugar and rub into the ham. 6. Bake in the over for 35 45 minutes, or until the marmalade glaze is sticky and glossy. Remove from the oven, allowing cooling, and slice as required.

1 Large Ham (15 25 Slices) 1.2 kg Smoked Gammon Joint 568ml (1 Pint) Sweet Apple Cider 1 Large Onion - Chopped 10 Peppercorns 2 Bay Leaves 65g Marmalade 30g Brown Sugar

Page 49 : Meat Recipes

Served hot from the oven, freshly made sausage rolls couldnt come any better. Forget the soggy, dry sausage rolls you are a used to, and try our recipe for a British picnic favourite.

Very British Picnic Sausage Rolls

Preparation Time: 10 Minutes Cooking Time: 2 Hours 1. To begin, roll the pastry on a floured surface to a thickness of a one pound coin. Cut into three long strips and put to one side. Preheat the oven to 200C. 2. Heat 2 tbsp of olive oil in a frying pan over a medium pan. Add the crushed garlic and white onion and cook for 5 minutes or until soft. Remove from the heat. 3. In a mixing bowl, combine the sausage meat, grated cheddar cheese, mustard powder, sage and garlic and onion mix. Season with salt and pepper. Divide the mix equally into three. 4. Spoon the divided mix along the centre of each of the pastry strips. Brush the inside of the sausage roll with egg wash and roll the pastry tightly over the sausage meat. 5. Divide each of the three long sausage rolls into six. Score the top surface with diagonal cuts using a sharp knife. Brush with the remainder of the egg wash. 6. Place apart on a lined baking tray. Place in the oven and cook for 20 30 minutes or until the pastry has risen and is crisp. 7. Remove from the oven and serve hot or cold.

Makes 18 Sausage Rolls 500g Puff Pastry 1 Clove Garlic Crushed 1 Large White Onion 450g Sausage Meat 2 tbsp Finely Chopped Sage Leaves 1 tbsp Mustard Powder 3 tbsp Grated Cheddar Cheese Salt & Pepper 2 Large Eggs - Beaten Olive Oil

Page 51 : Meat Recipes

Fish & Dip Cone

Serves 8 What better seafood dish to present at your Olympic party? Beer Battered Fish made using a local hoppy beer served in a newspaper cone: just like you get at the sea side. Whilst you can use the chip shop favourites of Cod & Haddock in this recipe, why not try the equally delicious, but more sustainable Pollack or Pouting?

Beer Battered Fish

Preparation Time: 10 Minutes Cooking Time: 10 Minutes

Tartar Dip
Preparation Time: 10 Minutes Cooking Time: 0 Minutes 4 Heaped tbsp Mayonnaise 1 tsp Gherkins Finely Chopped 1 tsp Capers Finely Chopped Squeeze of Lemon Juice 1 tsp Parsley Finely Chopped Salt & Pepper

450g White Fish Filleted, Skinned & Cut into Strips 330ml Local Beer 225g Plain Flour Extra for Dusting 3 tbsp Baking Powder Sea Salt Sunflower Oil

1. The first stage is to begin by making your batter. Combine the Flour, Beer & Baking Powder and whisk until the texture comes to resemble thickening cream. 2. Heat the sunflower oil in a large chip pan or deep fat fryer. Depending on the size of your fryer, it is best to cook the fish in batches to allow for even, safe cooking. 3. Whilst your oil comes to temperature, season your white fish strips, dust with the extra flour and dip into the beer batter. Allow extra batter to drip off before gently lowering into the hot oil. Remember to lower your fish away from you, this way any oil splashes will be away from you. 4. Cook for 3 to 4 minutes or until the batter is golden and crisp.

1. To make a simple tartar dipping sauce to compliment your crispy fish, simple combine all the ingredients and season to taste. 2. Serve on the side, or spoon a good measure onto the side of your fish cone.

Page 55 : Seafood Recipes

A crispy filled crab and king prawn wonton, spiced with aromatic ginger and the heat of red chilli.

Aromatic Crab & Prawn Wontons

Preparation Time: 15 Minutes (+Time to Chill) Cooking Time: 5 Minutes Serves 12 Wonton 12 Wonton Wrappers (See Page 33.) 12 Shell on Raw King Prawns 175g White Crab Meat 1 Small Red Chilli - Finely Diced 1 Small Red Onion Diced 2 tbsp Cream Cheese Juice & Zest of Lime 1 tbsp Freshly Minced Ginger 2 tbsp Chopped Fresh Coriander 1 Egg - Beaten Salt & Pepper Sunflower Oil for Frying 1. To begin, peel the shell from the raw prawns, leaving the tail attached and place to one side. 2. Combine the white crab meat, red chilli, red onion, cream cheese, juice and zest of lime and fresh coriander. Taste and season with salt and pepper. 3. Lay out each of the square wonton wrappers, spooning a portion of the crab mix into the centre of the wrapper. Place a king prawn firmly in the middle of the mix with the tail pointing upwards. 4. Brush the outside edges of the wonton wrappers and bring each of the corners to the middle, pinching together the edges around the prawn. Place on a floured baking tray and refrigerate until chilled and firmer. 5. Preheat a chip fryer or pan to 175C. Carefully place each wonton wrapper in the hot oil for 4-5 minutes, or until crispy golden and cooked through. 6. Serve hot with a sweet chilly dipping sauce.

Page 57: Seafood Recipes

Despite the pun, this is a classic recipe that never fails to impress, requiring the minimum of effort and cost. Mussels are an abundant, sustainable but delicious staple for many who live along the British coast and these buttery velvet mussels will simple melt in the mouth.

Herb Crusted Muscles Herb Crusted Muscles

Preparation Time: 10 Minutes Cooking Time: 15 Minutes Serves 25 Portions 25 Mussels (Approximately 250g) 150ml Cider 150g Salted Butter Softened 3 tbsp Thyme & Parsley Finely Chopped 200g Coarse Breadcrumbs 1. First prepare your mussels; if any of them are open give them a gentle tap and they will close. If they do not, then dispose of them as they may be no good to heat. Clean and remove all the beards and barnacles from the mussel. Place the mussels in a large pan; pour in the cider and cover. Steam for 4 to 5 minutes, or until the mussels are opened and soft. Once cooked strain the mussels and allow to cool. 2. Meanwhile, combine the butter, thyme and parsley to create a herbed butter. If you are using salted butter, then this should not require further seasoning. However, for those who choose to use unsalted, season to taste. 3. Once the mussels have cooled sufficiently, remove the half shell and spoon on the herbed butter. Sprinkle with a generous covering of breadcrumbs. 4. When you are ready to serve, place the mussels under a hot grill for 5 minutes or until golden brown. Alternatively, cook through in a hot oven for 6 to 7 minutes. Serve with a generous squeeze of fresh lemon.

Page 58 : Seafood Recipes

We combine the traditional aromatic spices of Thai Cuisine in a crisp, British Inspired Fish Parcel. This recipe moves away from the traditional salmon fishcakes and makes use of some of the best fish found off British Waters; Mackerel

Thai Mackerel Fishballs

Preparation Time: 15 Minutes Cooking Time: 20 Minutes 1. Make the Thai Curry Paste by combining the ingredients in a blender. Mince until a fine paste is achieved. 2. Boil & Mash the Potatoes. 3. Gently fry the curry paste in a tbsp of sunflower oil for a minute to take away the harshness of the raw spices. Set aside. 4. Combine the shredded cooked mackerel fillets, Thai curry paste & mashed potato. Season with salt and pepper to taste. 5. In separate bowls, add the plain flour, beaten egg and breadcrumbs. Taking a large tablespoon of fishcake mix, shape into a ball and roll in the flour. Transfer to the egg and then finally roll in the breadcrumbs. Repeat the process with all the fishcake mix. 6. In a chip pan or deep fryer, heat the sunflower oil to 175C. Carefully place the mackerel Fishballs into the hot oil and cook for 2 minutes, or until gold and crisp. Drain and Serve piping hot.

Makes 20 Fishcakes 400g Smoked Mackerel Fillets Shredded 300g Floury Potatoes 1 Egg Beaten 75g Breadcrumbs 50g Plain Flour 3 tbsp Thai Curry Paste: Handful of Coriander Leaves Juice & Zest of Lime 2 tbsp Nam Pla (Fish Sauce) 1 Large Green Chilli 2 Lemongrass Stalks 2 Garlic Cloves, peeled 25mm Fresh Ginger, peeled 1 Small Onion, peeled Sunflower Oil for Frying

Page 60 : Seafood Recipes

The monkfish is a meaty fish that can carry the big bold spices in this Cajun recipe. What the Monkfish lacks in looks, it certainly makes up for in flavour.

Cajun Spiced Monkish Skewers

Preparation Time: 25 Minutes (+Time to Marinade) Cooking Time: 15 Minutes Serves 8 Skewers 300g Monkfish Tail Skinned, Deboned & Cut into Strips 8 Wooden Skewers For the Cajun Marinade 1 tbsp Tomato Puree 1/2 tsp Cayenne pepper 1 tsp Smoked Paprika 2 Garlic Cloves Crushed 150ml Coconut Milk 50ml Pineapple Juice 1 tsp Caster Sugar Salt & Pepper 1. Begin by soaking your wooden skewers in water, or for extra flavour white wine. Always soak wooden kebab skewers to prevent them from burning or blackening when cooking. 2. To make your Tikka Marinade combine all the ingredients. Season to taste. 3. Add your monkfish tail chunks to the marinade, cover with cling film and chill overnight. If you have little preparation time then leave the fish to marinade for at least 1 hour. 4. The following day, remove the fish chunks from the marinade and skewer. 5. To cook, heat a griddle pan until it begins to smoke. Cook the skewers for 2 Minutes on each side. Alternatively, try cooking these on a BBQ for similar results.

Page 62 : Seafood Recipes

Although most commonly enjoyed as scampi from the fish and chip shop, Langoustine are a delicious alternative to prawns. Although a relatively unused shellfish in the UK, langoustines are seeing a justified resurgence, and with arguably the best quality caught in Scottish Waters, this dish is a celebration of British provenance.

Grilled Langoustine Platter

Preparation Time: 15 Minutes Cooking Time: 10 Minutes 1. Depending on whether you are using fresh or frozen Langoustines (despite the resurgence in popularity it may still be hard to find fresh raw Langoustines from your supermarket or fishmonger), defrost according to the instructions. 2. To begin preparing the shellfish, split the langoustine down the middle from head to tail. The best part of the Langoustine comes from the meaty white fish contained in the tail. 3. Combine the butter, crushed garlic, parsley and squeeze of lemon juice. Brush the split halves of the langoustines with the garlic butter. 4. Turn the grill on high or alternatively heat a griddle pan until it starts to smoke. Place the Langoustine halves under the grill or onto the griddle pan and cook for 4 to 5 minutes, turning halfway. 5. Serve hot straight from the pan, or alternatively chill down and serve on a bed of crushed ice with an aioli mayonnaise.

Serves 16/20 Portions 1 kg Langoustines 16-20 Dependant on Size 150g Salted Butter - Softened 3 Garlic Cloves Crushed 2 tbsp Parsley Finely Chopped Squeeze of Lemon

Page 63 : Seafood Recipes

Although strictly not Cambodian cuisine, this dish is a popular beach food across Cambodia; armies of ladies carrying their portable bbqs serve these to tourists hot from the smoky coals.

Cambodian Baby Squid

Preparation Time: 20 Minutes (+Time to Chill) Cooking Time: 2 Minutes Serves 8 Skewers 8 Baby Squid Juice & Zest of Lime 1 Clove Garlic Crushed 1 Small Red Chilli Diced 1 tbsp Olive Oil Salt & Pepper 8 Bamboo Skewers Soaked in Water 1. The first stage is to prepare the baby squid, if you have not asked your fishmonger to do it for you. Begin by cleaning the squid under cold water. Carefully pull the tentacles from the body, removing the entrails and ink sack. Remove the plastic looking quill from the inside of the body and discard. Scrape the membrane from the outside the body, discard and wash. To prepare the squid head, remove the beak by cutting through the head below the tentacles. Discard any beak and wash the tentacles. 2. Taking your soaked skewers, drive through the body of the squid and then through the tentacles, so that you reconstruct the baby squid along the skewer. 3. Line the squid skewers in a shallow tray. Mix the lime juice zest, garlic, olive oil, and chilli. Season with salt and pepper and brush onto the baby quid. Allow to marinade for 30 minutes. 4. Meanwhile heat a large griddle pan over a high heat until it starts to smoke. When the squid have marinated sufficiently, place on the hot griddle pan, turning intermittently. Cook for no longer than 2 minutes or the squid will become tough and chewy. Serve immediately and hand round to guests.

Page 65: Seafood Recipes

A delicious light summer salad, perfect served alongside our grilled minted lamb lollipops.

Moroccan Couscous Salad

Preparation Time: 15 Minutes Cooking Time: 15 Minutes Makes 1 Large Bowl 500g Large Couscous 400g Chickpeas 150g Sultanas 2 Courgettes Halved & Sliced 1 Large Red Onion - Sliced 1 Large Pepper Cut into 2cm Pieces 600ml Chicken Stock Juice & Zest of 1 Large Orange 1 tbsp Cumin 1 tsp Cardamom 1 tsp All Spice 2 Garlic Cloves Crushed 1 Fresh Ginger Crushed Handful of Mint Leaves Chopped Olive Oil Salt & Pepper 1. In a large pan, over a low heat, gentry heat a good glug of olive oil. Fry the sliced red onions, garlic and crushed ginger. Fry for 5 minutes or until softened. Add the courgette and pepper and cook for a further 5 minutes. Add the spices, orange zest and quickly stir. 2. Add the 600ml of chicken stock and orange juice. Bring to the boil. Add the drained chick peas and sultanas. Remove the mix from the heat immediately and add the Couscous. Let the mix stand for 5 minutes to allow the moisture to be absorbed. 3. Fluff the couscous with a fork to separate the grains. Add the chopped mint and season to taste. Allow to cool before serving.

Page 69 : Salad Recipes

Roasted tomatoes and oven baked melting mozzarella pearls wrapped in Prosciutto ham combine for a modern twist on an Italian favourite; Caprese Salad.

Melting Mozzarella Salad

Preparation Time: 15 Minutes Cooking Time: 45 Minutes Makes 1 Large Bowl 150g Rocket 250 Mozzarella Pearls 75 Prosciutto Ham 400g Cherry Tomatoes Halved 150 Large Black Olives 150ml Olive Oil 50ml Balsamic Vinegar 2 Tbsp Oregano Salt & Pepper 1. To begin preheat the oven to 180C/Gas 4. Mix the halved cherry tomatoes with the oregano and drizzle with 50ml of olive oil. Season and place on a baking tray in the bottom shelf of the oven. Allow the tomatoes to roast for 45 minutes. 2. Meanwhile, slice the Prosciutto Ham into thin strips and carefully wrap around the drained mozzarella pearls. Place on a baking tray on top shelf of the oven for 6-8 minutes, or until the mozzarella starts to ooze. 3. Whilst the mozzarella and tomatoes finish roasting in the oven, combine 100ml olive oil, 50ml of balsamic vinegar to make a balsamic dressing. Season to taste. The easiest way to combine the vinegar and olive oil is to place them in a washed jam jar and shake vigorously. If you are not using immediately shake well before use. 4. Remove the roasted tomatoes and mozzarella pearls from the oven and, in a large bowl, combine with the washed rocket and black olives. Drizzle with the balsamic dressing and gently toss.

Page 70: Salad Recipes

Try this spicy, zingy cold Vietnamese noodle salad. The fresh chilli packs a punch and the salad is given an extra dimension with the crunch of roasted peanuts.

Fiery Vietnamese Noodle Salad

Preparation Time: 15 Minutes Cooking Time: 5 Minutes Makes 1 Large Bowl 400g Dried Rice Noodles 2 tbsp Fresh Lime Juice 2 tbsp Nam Pla (Fish Sauce) 2 tbsp Brown Sugar 2 Red Chilli Finely Sliced 250g Beansprouts Handful Fresh Mint Leaves Handful Fresh Coriander Leaves Red Onion Finely Sliced 100g Salted Peanuts 1. Bring a large pan of salted water to the boil. Place the dried rice noodles in the water and cook for 3-4 minutes. If using different varieties of dried noodles follow the cooking instructions on the packet. Once cooked, drain the noodles and plunge in to iced water to prevent the noodles from cooking further. 2. To make the salad dressing, combine the lime juice, fish sauce, sugar and chilli in a bowl. Stir until the sugar dissolves. 3. In a large bowl, combine the cooked, drained noodles, Beansprouts, fresh mint and coriander, red onion, peanuts and the dressing. Gently toss to combine. 4. Either serve as is, or to create an attractive garnish, fry a handful of cooked noodles in hot oil until crisp. Top with the fried, crispy noodles.

Page 73: Salad Recipes

A recipe from Americas Deep South; this tangy recipe is given a twist with the sweet apple cider vinegar and red cabbage. Perfect accompaniment to any flame licked BBQ food.

Red Cabbage & Apple Slaw

Preparation Time: 15 Minutes Cooking Time: 0 Minutes Makes 1 Large Bowl 150 ml Apple Cider Vinegar 3 tbsp Muscavado Sugar 75ml Olive Oil 1 Red Cabbage - Shredded 3 Carrots Grated 1 Large Red Onion Finely Sliced 1 Apple Peeled, Cored & Cut into Small Chunks Salt & Pepper 1. In a clean empty jam jar, combine the apple vinegar and Muscavado sugar and shake until dissolved. Add the olive oil and season to taste. Continue to shake to combine the slaw dressing. 2. In a large bowl, combine the shredded red cabbage, coarsely grated carrot, chopped apple and sliced red onion. Pour over the slaw dressing and gently toss. Allow to stand before serving to allow the flavours to infuse. This recipe is best made on the day, as if left refrigerated for long periods, the slaw loses its crunch and the red colour from the cabbage starts to run. 3. Serve.

Page 72 : Salad Recipes

Roasted tomatoes are a thing of beauty, gaining a deeper more intensive flavour that brings our their natural sweetness. Combined here with the crisp, salty smoked pancetta, it forms a simple yet delicious salad, full of summer colour and flavours.

Roasted Cherry Tomato & Pancetta Salad

Preparation Time: 10 Minutes Cooking Time: 20 Minutes Makes 1 Bowl 500g Cherry Tomatoes Olive Oil 2 tbsp Fresh Thyme Leaves 200g Pancetta Salt & Pepper 1. To begin preheat the oven to 200C. Slice the cherry tomatoes diagonally in half and spread out on a large baking tray. Drizzle liberally with olive oil, sprinkle with fresh thyme leaves and season with salt and pepper. Place in the oven and bake for 20 minutes. 2. Meanwhile, place the pancetta on a separate baking tray and place in the oven, cooking for 10 15 minutes or until crispy. 3. Remove the tomatoes and the pancetta from the oven and allow to cool slightly. Combine together and serve.

Page 76 : Salad Recipes

Served either hot or cold, this potato salad, with the freshness of the mint and the zing of the lemon is an ideal summer salad. This recipe is perfect mixed with flaked salmon or served with our Lamb & Mint lollipops on Page 45 .

Mint, Lemon & New Potato Salad

Preparation Time: 12 Minutes Cooking Time: 15 Minutes Makes 1 Large Bowl 700g New Potatoes 250g Crme Fraiche 4 tbsp Mayonnaise Juice of Lemon Zest of 1 Lemon 2 tbsp Fresh Mint Finely Chopped Salt & Pepper 1. To begin, bring a large bowl of salted water to the boil. Prepare your new potatoes by washing off any dirt. Slice the potatoes in half and add to the pot of boiling water. 2. Cook the potatoes for 10 minutes, or until tender. Drain the potatoes and place in a large mixing bowl. 3. Combine the remaining ingredients and season to taste. Add to the potatoes and mix well. Dress with a sprig of mint and serve.

Page 78 : Salad Recipes

DST ER sS E
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Nothing embodies the perfect summertime British dessert as the Eton Mess; whipped cream, meringue and fresh strawberries. This recipe combines these classic combinations into a simple, no bake vanilla cheesecake with a real strawberry ripple running throughout.

Eton Mess Cheesecake

Preparation Time: 90 Minutes Cooking Time: 30 Minutes 1. Crush the biscuits roughly by placing them in a plastic food bag and crushing with a rolling pin. Combine the crushed biscuits with the melted butter. Pour the mix into the base of 23cm spring from cake tin and firmly press the base down. Place the tin in the freezer for 45 minutes to allow the digestive base to set firm. 2. Put the cream cheese, seeds from the vanilla pod, mascarpone and icing sugar into a mixing bowl. Mix well with a wooden spoon. 3. Whisk the double cream until it starts to hold its shape. Fold into the cream cheese mix. Take 100g of the hulled strawberries and gently mash with the back of a spoon; you do not want to puree the strawberries. 4. Gently fold the mashed strawberries into the cream cheese mix so to create a rippled effect. Pour the rippled cheesecake filling into the chilled digestive base. Spread the mix evenly with a pallet knife. Place in the fridge and chill until set; at least 4 hours. 5. Remove the cheesecake from the fridge. Decorate the top of the cheesecake with the crushed meringue pieces and the halved strawberries. Return to the fridge until ready to serve.

Makes 1 Large Cheesecake 250g Digestive Biscuits 125g Butter Melted 400g Curd or Cream Cheese 200g Mascarpone 100g Icing Sugar 1 Vanilla Pod 184ml Double Cream 300g Strawberries Hulled & Halved 50g Crushed Meringue Required: Spring Form Pan

Page 81 : Dessert Recipes

Mexican Churros & Chocolate Sauce

Serves 16 These sweet treats can be seen being enjoyed across the street markets in Mexico. A dark chocolate sauce, provides the perfect dipping sauce.

Churros
Preparation Time: 15 Minutes Cooking Time: 10 Minutes

Hot Chocolate Sauce

Preparation Time: 10 Minutes Cooking Time: 120 Minutes

Makes 16 Churros 450ml Water 250g Plain Flour 65ml Sunflower Oil 10g Salt 250g Caster Sugar 5g Cinnamon Optional Oil for Frying 1. In a small saucepan, over a medium heat, combine the water, 50g caster sugar, the salt, and vegetable oil. Bring this mixture to the boil and remove from the heat. 2. Add the flour to the liquid mix so that the mixture forms a ball. Heat the oil in a deep fryer or deep chip pan to a temperature of 200 C. 3. Place the mix in a piping bag with a star nozzle attachment. Carefully pipe strips of dough into the hot oil. Fry until golden, approximately 3 minutes. 4. Remove and drain. Combine the sugar and cinnamon. Roll the churros and serve warm.

Makes 1 Cups 250g Dark Chocolate (Minimum 70% Cocoa) 75ml Hot Water 125ml Double Cream 30g Butter 80g Caster Sugar 1 tsp Vanilla Essence 1. Set a heatproof bowl over a saucepan of gently simmering water. Break up the chocolate and add to the bowl. Add the remaining ingredients and stir until the chocolate has melted and sauce combined. 2. Serve Warm.

Page 83 : Desert Recipe

A French pastry chefs skill is often measured by their ability to produce a classic Tart Au Citron. This delightful twist embodies the refreshing flavours of a Mojito, alcohol free, but flavoured with lime and mint.

Lime & Mint Tart

Preparation Time: 90 Minutes (+Time to Chill) Cooking Time: 30 Minutes 1 Large or 8 Small Tarts 300g Plain Flour 325g Salted Butter 4 Large Limes 3 tbsp Shredded Mint Leaves 200g Caster Sugar 5 Large Eggs + 1 Extra Yolk

1. To begin, start by making the shortcrust pastry. To make

the pastry simply follow the 2 : 1 ratio: for every two parts plain flour, add 1 part salted butter. Combine 300g of plain flour with 150g butter in a bowl, and rub with your fingertips. Add 120ml of water and combine into a ball. Chill the pastry for 45 minutes in a fridge before use. Preheat the oven to Gas Mark 7/ 220C. Drape over oven large quiche tin or 8 small tins. Leave a small overlapping edge over the quiche tin. Prick the base of the quiche with s fork and line with a baking sheet or strips of cling film. Fill with baking beans or dry rice. Blind bake the pastry for 18 minutes, remove the lining, and cook for 5 10 minutes until golden brown. Remove from the oven and allow to cool completely before trimming the excess pastry from the rim of the tin.

2. Roll the pastry out to the thickness of a one pound coin.

3. While the case is cooling, zest and juice the 4 large limes.

Put the remaining butter, caster sugar, shredded mint leaves, eggs and juice mix into a heavy bottom pan. Heat over a low/medium heat, stirring continuously for 10-15 minutes until the butter and sugar have dissolved: do not allow to simmer. You should noticeably see the custard mix become thicker throughout this stage.

4. Once combined, increase the heat until the mix begins to

simmer. Simmer for 5 seconds and remove from the heat immediately. Pass through a fine sieve, removing the mint leaves, into a mixing jug.

5. Cover with cling film and allow to stand for 15 minutes.

Pour into the cooled pastry case, allow the lime curd to flow evenly to the edges. Chill the tart in a fridge for at least 90 minutes or until set.

6. Either serve as a slice, or sprinkle with demerara sugar and

glaze with a blowtorch.

Page 85: Dessert Recipes

Delicious sweet strawberry fondant sandwiched between two chocolate brownies, the prefect bite size treat.

Chocolate Strawberry Whoopie Pies

Preparation Time: 20 Minutes (+Time to Cool) Cooking Time: 10 Minutes Makes 12 For the Whoopie Pies 225g Self Raising Flour 75g Cocoa Powder tsp Baking Soda 175g Salted Butter 150g Caster Sugar 1 Large Egg 1 tsp Vanilla Extract 65ml Buttermilk 125ml Lukewarm Water For the Strawberry Filling 250ml Whipping Cream 50g Caster Sugar 100g Strawberries 1. To begin, preheat the oven to 190C and line a baking sheet with non stick baking parchment. 2. In a large bowl sift together the self raising flour, cocoa powder and baking soda. 3. In a separate bowl, using an electric whisk, cream together the butter and caster sugar until light and fluffy. Add the egg and vanilla extract. 4. In a separate bowl, combine the water and buttermilk. With the mixer on a low heat, slowly add the buttermilk mixture and butter mixture to the sifted flour. Mix until well combined. 5. Drop small heaped tablespoons of the whoopie pie mix on to the baking sheet, approximately 5cm apart. To make 12 whoopie pies, 24 heaped tbsp are required. Before placing in the oven, gently smooth the tops of the whoopie pies with the back of a moistened teaspoon. 6. Bake for 8 - 10 minutes, or until the tops of the pies spring back when lightly pressed. Remove from the oven, transferring to a wire rack to cool. 7. Whilst the pies are cooling, you need to make the filling. Begin by mashing or blending the fresh strawberries to a smooth puree. Combine the caster sugar and double cream; whisk until soft peaks form. Fold in the strawberry puree. 8. To assemble the whoopie pies, smear the flat site of the chocolate pie with strawberry cream and sandwich between a second whoopie pie. Serve.

Page 87 : Dessert Recipes

The honey flavoured mascarpone is delicately balanced with the crispness of the filo pastry. Topped with homemade honeycomb, these sweet summer tarts will be too tempting for your guests to resist.

Honey Honeycomb Filo Tart

Preparation Time: 90 Minutes Cooking Time: 30 Minutes 1. Begin by preheating the oven to Gas Mark 7/ 220C. Unroll the filo pastry sheets and cut into 10cm squares. Brush the filo squares lightly with the melted butter and taking 4 square sheets at a time, align on top of each other so that the corners do not overlap. Drape the filo stars over each of the holes in the muffin tray, carefully pushing down to create a filo basket. Place in the over for 3-5 minutes or until golden. Remove from the oven and place to one side to cool. 2. Meanwhile, to make the honeycomb, begin by lining a deep tin with baking parchment. Add the caster sugar and golden syrup to a heavy bottom pan and begin to heat over a low heat. Slowly stir with a wooden spoon until the temperature reaches 150C; about 10 minutes. Once this temperature is reached, add the bicarbonate of soda and stir very quickly the mixture will start to foam rapidly. Poor immediately onto the lined tray and allow to cool. 3. To make the filo tart filling, mix the mascarpone cheese and milk, until well combined. Add the honey and half the blueberries and stir together. Spoon the mix into the chilled filo tarts. 4. To serve, top each filo berry tart with the remaining blueberries. Crush the honeycomb and sprinkle over the top of each filo tart.

Makes 12 Individual Tarts 1 Pack Filo Pastry 270g 50g Butter Melted 250g Mascarpone Cheese 2 tbsp Honey 50ml Milk 1 Punnet Blueberries 100g Caster Sugar 3 tbsp Golden Syrup 1 tsp Bicarbonate of Soda Required: 12 Hole Muffin Tray & Food Thermometer

2: Dessert Recipes

Lemon Curd Meringues

Serves 12 Lemon & Meringue are a traditional British Summer combination, which can be traced back to Mrs Beatons famous Lemon Meringue Pie. Sticky sweet lemon curd is sandwiched between two chewy mini meringues.

Lemon Curd
Preparation Time: 5 Minutes (& Time to Chill) Cooking Time: 10 Minutes Makes 2 Cups 125ml Fresh Lemon Juice 175g Caster Sugar 125g Salted Butter 2 Whole Medium Eggs 2 Medium Egg Yolks

Mini Meringue
Preparation Time: 10 Minutes (& Time to Chill) Cooking Time: 60 Minutes Makes 24 Mini Meringue 6 Egg Whites - @ Room Temperature 275g Caster Sugar

1. Bring a large saucepan of water to simmer. Place a large, heatproof bowl over the saucepan to create a double boiler. Make sure the bowl does not touch the bottom of the saucepan. 2. Put the lemon juice, the sugar and the butter, cut into cubes, into the heatproof bowl. Whisk until the butter has melted. 3. Whisk the egg lightly with a fork and add gently to the lemon mix. Combine and allow to cook for 8-10 minutes, whilst frequently stirring, until the curd thickens. The lemon curd will be cooked when it coats the back of a spoon without running. 4. Remove from the heat and allow to cool.

1. To begin preheat the oven to 100C. Line two baking trays with non stick baking paper. 2. In a large bowl, whisk the egg whites using an electric mixer until soft peaks form, or until roughly doubled in volume. 3. With the whisk still running, slowly add the sugar 1 tbsp at a time. Continue until all the sugar has been added and the egg whites are thick and glossy. 4. Carefully spoon the meringue onto the baking parchment, making 24 individual crowns. Place in the oven and cook for between 50 60 minute or until crisp on the outside. Transfer to a wire rack and allow to cool. 5. To assemble the lemon curd meringue sandwich, take one meringue and spoon a generous amount of cooled lemon curd onto the flat edge. Take a further meringue and sandwich the lemon curd. Serve. The meringue sandwiches will last for up to 3 days in an air tight container.

Page 90: Desert Recipe

Gourmet Popcorn has seen resurgence in the last year, and is no longer the overly sweet, stale variety you order at your local cinema. Popcorn can be both a sweet and savoury snack, but this recipe will fill your party with joy as people go back for handful after handful.

White Chocolate & Raspberry Popcorn

Preparation Time: 15 Minutes (+Time to Cool) Cooking Time: 15 Minutes 1. Heat the oil over a medium heat in a covered pan. Whilst the oil is heating add 3 4 popcorn kernels to the pan. When these kernels pop you know your oil is ready. 2. Layer the base of the pan with a level coating, replace the saucepan lid and remove from the heat. Count for 25 seconds and return the saucepan to the heat. The popcorn should start to pop, and once this is set in motion, carefully shake the pan. When the time between pops begins to slow to one to two seconds, remove the popcorn from the heat and pour onto a large baking tray. Repeat the process until all the popcorn has popped. 3. Whilst the popcorn cools, gently bring a saucepan to a gentle simmer. Break the chocolate into a large heatproof bowl and place over the simmering water to create a double boiler. Do not allow the bowl to touch the base of the saucepan. Allow the chocolate to melt, stirring occasionally. 4. Meanwhile, whilst the chocolate melts, to prepare the freeze dried raspberries, carefully crush into small chunks using a rolling pin. Reserve. 5. Once the chocolate has fully melted, drizzle the chocolate across the popcorn. The best method for this is using a cleaned old squeezy sauce bottle, or alternatively drizzle using a metal teaspoon. When all the chocolate has been drizzled over the popcorn, sprinkle with the freeze dried raspberry chunks. 6. Allow the chocolate popcorn to cool, before lightly tossing to break up into individual kernels again. Serve.

Makes 1 Large Bowl 200g Popcorn Kernels 3 tbsp Sesame/Sunflower Oil 200g Good Quality White Chocolate 100g Freeze Dried Raspberry Required: 1 Large Saucepan with Lid

Page 92 : Dessert Recipes

This is an incredibly simple, but fail safe chocolate mousse recipe; laced with dark rum for a taste of the Caribbean.

Banana & Rum Chocolate Mousse

Preparation Time: 10 Minutes (+Time to Chill) Cooking Time: 15 Minutes Makes 8 Espresso Pots 5 Eggs Separated 150g Dark Chocolate 25ml Dark Rum 1 Banana Finely Sliced 1 tbsp White Chocolate Shavings 1. Over a saucepan of simmering water, melt the chocolate in a double boiler. 2. Whilst the chocolate is melting, whisk the egg whites until fluffy with soft peaks. 3. Remove the melted chocolate from the saucepan, add the dark rum and egg yolks and stir. Gently fold the egg whites, 1 spoon at a time, into the melted chocolate mixture using a metal spoon. 4. Place a slice of banana in the base of the espresso cup and spoon over a small part of the chocolate mousse mixture. Place a further slice of banana on the mousse and again top with chocolate mousse. Chill & refrigerate the mousse for 3-4 hours minimum. Before serving sprinkle with white chocolate shavings.

Page 93 : Dessert Recipes

These spiced milk lollipops are flavoured with pistachios and cardamom. They are a simplified take on the Indian Kulfi dessert, which traditionally is made from milk that is boiled for several hours.

Spiced Milk Lollipops

Preparation Time: 60 Minutes (+Time to Chill) Cooking Time: 0 Minutes 1. To begin, remove the cardamom seeds and add to a bowl containing the double cream. Allow to stand for 45 minutes to allow the flavours to infuse. Remove the cardamom pods by passing through a sieve. 2. Take the shelled pistachios and crush using a rolling pin. Divide the mix into 2 and put aside. 3. In a large mixing bowl, add the caster sugar to the flavoured double cream and lightly whip the cream until it holds its shape. Add half the crushed pistachio to the condensed milk and continue by folding in the lightly whipped double cream. 4. Pour the mixture into lollipop moulds or tall shot glasses. If using lollipop moulds, place in the freezer for 8 hours or until set. If using tall shot glasses, place in the freezer for 30 minutes, remove and gently place the lollipop sticks in the top of each glass. Return to the freezer until set. 5. When ready to serve, gently remove the milk pops from the mould. If you are having troubled removing the lollipops, place the mould in a tray of warm water and carefully slide out. Roll the lollipops in the remaining crushed pistachios and serve.

Makes 12 Lollipops 100g Pistachios Shelled 300ml Double Cream 450g Condensed Milk 10 Cardamom Pods 50g Caster Sugar Required: Lollipop Mould or Tall Shot Glasses & Lollipop Sticks

Page 95 : Dessert Recipes

Flavoured vodkas form a central part in many great cocktails, but store bought versions are often more expensive and lack the depth of flavour that can be achieved by producing them yourselves. Producing your own flavoured spirits is simple, yet incredibly rewarding and enjoyable; offering you a chance to be creative from your own kitchen.

Vodka Infusions
1 Large Airtight Jar 1 Bottle of Vodka 400g Fruit (Cherries Here) 200g Caster Sugar 1. Sterilise the large airtight jar with boiling water and dry thoroughly. 2. Remove any large stones or pips from the fruit, wash the fruit and place in the base of the jar. 3. Pour over the Caster Sugar & Vodka. 4. Seal the jar and shake vigorously to combine the vodka, fruit and sugar. Place in a dark place for 3 months, shaking once a week. Taste the vodka from time to time and you will see how the flavour develops. Generally the longer you leave the fruit and vodka to infuse, the deeper the taste. 5. After 3 months, or as required, strain the vodka to remove the fruit. This fruit can be used to make jams or is delicious as a topping to ice cream. 6. Enjoy your vodka and be creative mixing up your own cocktails.

The Breakfast Martini came to be known as such not only because it is a great way to start the day, but because it utilises a fantastic Marmalade Infused Vodka.

Breakfast Vodka Martini

Serves 1 Cocktail 50ml Marmalade Vodka 25ml Dry Vermouth 50ml Cranberry Juice Crushed Ice Orange to Garnish 1. Pour the ingredients into a cocktail shaker half-filled with crushed ice. 2. Shake well and strain into a chilled martini glass. 3. Take a slice of orange skin; rub around the rim of the glass to part the citrus flavour and garnish your martini.

The Mojito was born in Havana, Cuba. There are many variations of the drink but all recipes call for the five customary ingredients of mint, rum, sugar, lime, and soda water.

Classic Mojito
Serves 1 Cocktail 50ml White Rum 1 Whole Lime 4 Mint Sprigs 1 tsp Sugar Syrup (see page 112. ) 100ml Soda Water Ice 1. Place the mint leaves into a tall glass and squeeze over the juice from the lime. 2. Add the sugar syrup and muddle the mint, lime juice and sugar syrup together. Add ice. 3. Stir in the rum and top off with the soda water. 4. Garnish with a mint sprig.

No normal Gin & Tonic. A refreshing summer twist using a classic strawberry and basil combination.

Strawberry Gin & Tonic

Serves 1 Cocktail 50ml Gin 2 tbsp Strawberry Fruit Syrup (see page 112.) 6 Basil Leaves 125ml Tonic Water Ice

1. Half fill a cocktail shaker with crushed ice, Gin, Strawberry

Fruit Syrup & Basil Leaves. Shake well.

2. Strain into a chilled tumbler glass. 3. Top with tonic water, ice and garnish with a strawberry and
basil leaves.

Page 100 : Cocktail Recipes

A Summer Classic with and added kick, straight from the American Deep South.

Hard Lemon Iced Tea

Serves 2 Cocktails Juice of 2 Lemons 1 Teabag 4 tbsp Sugar Syrup 500ml Water 100ml Vodka Crushed Ice

1. Combine the juice of 2 lemons with the sugar syrup and water.

Taste the sweetness of the lemonade as you go along; adjust with more or less sugar syrup dependant on taste.

2. Place the teabag in the lemonade and allow to stand for 1

hour. Remove the teabag.

3. Measure 50ml vodka into each glass & fill with crushed ice. 4. Pour over the chilled iced tea and serve.

A tropical rum-based drink that conjures images of hot white sandy beaches.

Caribbean Rum Punch

Serves 1 Cocktail 25ml Dark Rum 25ml Cherry Vodka/Brandy (See Page 99.) 100ml Pineapple Juice 50ml Cranberry Juice Dash of Lime Juice Crushed Ice

1. Combine all the ingredients in a cocktail shaker half filled with

ice. Shake well.

2. Strain into a glass of crushed ice. 3. Garnish with a pineapple wedge.

This easy tequila margarita cocktail is the perfect treat on a hot, sunny day.

Watermelon Margarita
Serves 1 Cocktail 50ml Tequila 1 tbsp Lime Juice 1 tsp Honey 100g Watermelon Ice

1. Combine all the ingredients in a cocktail shaker filled with ice.

Shake well.

2. Strain into a Margarita glass. 3. Garnish with a wedge of watermelon.

To create a cocktail centre piece for your party, try carving out the inside of a watermelon and using it as a punch bowl?

Page 104 : Cocktail Recipes

A twist on a classic, Whisky & Ginger Ale; made using warming homemade ginger syrup.

Ginger & Scotch

Serves 1 Cocktail 50ml Scotch 2 tbsp Ginger Syrup (see page 112.) 100ml Soda Water Crushed Ice Lemon Garnish

1. Half fill a cocktail shaker with crushed ice, Scotch & the ginger
syrup. Shake well.

2. Strain into a chilled tumbler. 3. Top with soda water, crushed ice and garnish with a lemon
twirl.

A cocktail to be enjoyed on the hot summer beaches; a perfect combination of creamy coconut and fragrant, sweet pink grapefruit.

Pink Grapefruit Mai Tai

Serves 2 Cocktails 25ml Dark Rum 25ml White Rum 25ml Amaretto 25ml Cointreau 50ml Coconut Milk Juice of Pink Grapefruit 1 tbsp Fresh Lime Juice 1. Pour the ingredients into a cocktail shaker half-filled with crushed ice. 2. Shake well and strain into a chilled tumbler glass. 3. Top with ice and garnish with a slice of lime and grapefruit.

A blackcurrant twist on a 1970s cocktail that has become synonymous with suave, sophisticated city living in more recent years.

Blackcurrant Cosmo
Serves 2 Cocktails 75ml Vodka 50ml Triple Sec 1 tbsp Lime Juice 50ml Cranberry Juice 50g Blackcurrants 1 tsp of Sugar Syrup 1. Fill a cocktail shaker with the blackcurrants and sugar syrup and crush the blackcurrants with a muddling stick. 2. Add the lime juice, cranberry juice, triple sec and vodka, fill with ice and shake. 3. Strain and pour into a chilled martini glass. 4. Garnish with lime twirl.

Page 108 : Cocktail Recipes

Cocktail Syrups

Sugar Syrup
Sugar added to cocktails is often added in the form of sugar syrup (or a gomme/gum) To make a simple sugar syrup heat 400g of caster sugar in 200ml of water and leave to cool. Refrigerate and use when needed. This will last up to a month.

Summer Berry
200g of either Strawberries, Cherries, Raspberries, & other seasonal soft fruits. 200g Caster Sugar 200ml Water Heat all the ingredients over a medium heat in a heavy bottom pan. Stir until the sugar has dissolved. Cool. Strain. Refrigerate.

Ginger
200g Ginger Root, peeled & sliced. 400g Caster Sugar 250ml Water Over a low heat, heat all the ingredients in a heavy bottom pan until it starts to boil. Cool. Strain. Refrigerate.

Page 112 : Cocktail Recipes