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Recipies

Sorrel and Herb Tarts with Melted Goat’s Cheese

Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin. Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it colla...
Lamb tagine

Preheat the oven to 150C (300F, Gas mark 2). Fry the pieces of lamb in small batches over a fierce heat with a little oil until a golden colour. Place them into a casserole. Finely chop the onion and garlic and on a lower heat with a little more oil, fry them until nicely coloured then add the spices. Fry a little and add this to the meat. Boil the wate...
Jewelled couscous

Finely chop the onion. Peel, de-seed and chop the peppers. Fry the peppers and onion gently in a little oil without colouring. Remove from the heat, add the couscous followed by 1 cup of boiling water, lemon juice and 2 tablespoons of oil. Season well and allow the grains to swell. Give it a good stir and serve with the tagine.
Seared Sea Bass on Tagliatelle with a Herb Sauce

Remove any small bones with tweezers if necessary. Cut each fillet into a neat piece then place in a shallow dish together with the lemon juice and olive oil. Season well with salt and pepper and leave to marinade for 15 minutes while you make the herb sauce. Blend together all the ingredients for the sauce in a food processor. Check for seasoning and sweetness (you can always adjust this by addin...
Chilli, Beans and Rice

You will also need a large casserole or large saucepan. Deseed the chillies and chop finely, washing hands well afterwards as any chilli €˜juice€™ near the eyes is very painful indeed. Heat the oil in a large casserole dish or saucepan over a medium heat, add the minced pork, chopped onions and garlic and fry for about 5 minutes turning often until lightly coloured. Add the r...
Steamed Venison Pudding with Figgy Pastry

Heat a little oil in a pan and over a high heat brown the venison, in two batches if necessary. Spoon out and reserve. Chop the onion and garlic and in the same pan fry over a medium heat until golden. Sprinkle over the tablespoon of flour and gradually pour in the beer, scraping in the residues on the bottom of the pan. Add the rest of the ingredients if there is room or transfer to a casserole a...
Rhubarb Jam

Put the rhubarb, orange zest and juice into a pan with the sugar. Warm until the sugar has dissolved and then bring to the boil, stirring for about 15 minutes. Test if it's at setting point by putting a teaspoon on a plate in the fridge. If it sets and forms a skin as it cools you'll know it's done. Boil again for a little longer if it doesn't set. Put into warmed jam jars. Store in a cool, dark p...
Kedgeree

De-skin the haddock, place it in a shallow pan with the bay leaves and cover with water. Simmer until the haddock is just cooked and then drain it, reserving the stock and discarding the bay leaves. Cut the onion and pepper into small dice and fry in the oil without colouring. Put in the rice, then measure out one-and-three-quarter cups of the fish stock, add this to the pan with the sultanas. Bri...
Lardy Bread

Mix the flour, caster sugar and yeast and add the warm water, a little at a time until you can mix it to a soft dough and knead on a floured surface for 10 minutes. Put in a warm place and cover with a damp tea towel. Meanwhile, mix the lard, mixed dried fruit, spice and granulated sugar together and divide into three parts. When the dough has risen, roll out the dough into a rectangle shape rough...
Scones

Preheat the oven to 220C (425F, Gas mark 7). Sift the flour and baking powder into a bowl. Stir in the sugar and rub the butter into the flour (I use a food processor for quickness). Add the milk, mixing to a smooth dough. Roll on a lightly floured surface until ¾ inch thick. Using a 2in (5cm) pastry cutter, cut the dough. Once cut, put on to a baking sheet and dust with flour. Cook in the ...