Recipes

Method 1) Place the pork belly, garlic, ginger, star anise, spring onions, Shaoxing wine and the 2-3 tbsp. of soy sauce into a large pan. Cover with hot water and bring to a boil. Reduce to a simmer and simmer
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Preheat oven to 180°C/Gas 4 Method: Place the diced lamb in a plastic bag with the seasoned flour and shake so the meat is coated well. Heat a large frying pan until very hot, add the oil and butter and
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Preheat the oven to 180°C/350°F/Gas Mark 4. Season the flour and toss the lamb in it.  Heat the oil in a large casserole and brown the lamb pieces in batches.  Set aside and add the button onions and carrot to
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Makes 10 kebabs You will also need 10 wooden skewers Method: Mix the ketchup, vinegar, sugar, paprika and thyme leaves in a small casserole dish and add the sausages, coat well. Season and cover, place in the fridge to marinate
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Heat the oil in a frying pan and brown the sausages on all sides. Remove from the pan and reserve. Add the shallots, carrots and celery to the pan and sauté for 5 minutes, then add the garlic, rosemary and
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Put the butternut squash into a bowl, add the garlic, chilli and rapeseed oil, season with sea salt and black pepper and mix well. Tip onto a baking tray and roast in the preheated oven for 25 – 30 minutes
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Serves 4 – 6 Preheat oven to 220°C/450°F/Gas Mark 7 Roll out half the pastry and use it to line a 23cm / 9 in pie plate. Mix the chopped sage into the sausage meat and season well with sea
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Preheat the oven to 180°C/350°F/Gas Mark 5 Preheat barbecue/grill First make the burgers, heat 1 tablespoon of the rapeseed oil in a small saucepan, add the onion and stir well. Cover and cook for 5 minutes, until the onion has
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Preheat the grill First make the hollandaise sauce. Place the egg yolks and lemon juice in a fairly large bowl and season. Whisk all the ingredients until they have blended together. Place over a pan of just simmering water, making
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In a bowl mix the sausage meat together well with the breadcrumbs, chopped sage, black pepper and the beaten egg. Form the mixture into little meatballs. Heat a large frying pan and add a good splash of oil, fry the
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Preheat the oven to 220°C/425°F/Gas Mark 7 Preheat the grill Sift the flour, yeast and salt into a bowl, make a well in the centre and add the rapeseed oil. Mix the honey into the lukewarm water, pour the water
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Heat the rapeseed oil in a heavy-based sauté pan or saucepan. Add the shallots and sausages and sauté for 5 – 10 minutes, browning them all over. Add the carrots and sauté for a further 3 minutes. Add the garlic
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