Sweet and Sour, Chilli Pork

A great version of the classic Chinese sweet and sour pork. Stir fry pork is marinated with lemongrass and ginger and served with a sweet and sour sauce with a big hit of chilli. Quick and easy to prepare.

Great served with egg fried rice.

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Sweet and Sour, Chilli Pork
Serves 4

Ingredients:

For the Pork: 700g Stir Fry Pork, Juice and Zest 1 Lemon, 1 Red Chilli (Chopped), 2 Garlic Cloves (Chopped), 3 Lemongrass Stalks (Core Chopped), 2″ Fresh Ginger (Finely Chopped), 6 Spring Onions (Julienned)

For the Sauce: 1 Bottle Chilli Dipping Sauce (Not Thai Sweet Chilli Sauce), 1tbsp Sesame Oil, 75ml Dry White Wine, Juice and Zest 2 Lemons, 100g Pineapple (Cut into small chunks), 2tsp Sugar

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Method:

1) Combine the pork with the other ingredients (except the spring onion) in a shallow dish, cover with cling film and transfer to the fridge to marinade for at least four hours. Keep the spring onions to one side.

2) Make the sauce by combining all of the ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes until thickened slightly and the wine has cooked out. Season to taste with sea salt. Keep warm.

3) Place a wok over a high heat and add a little oil. Stir fry the pork with the marinade for around 5 minutes or until cooked through. Add the spring onions and the sauce to the wok and stir well to combine.

4) Serve the pork and sauce with egg fried rice or noodles.

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Enjoy!

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Falafel Burger

A delicious vegetarian burger and also great as part of a picnic – these heavily spiced falafel burgers are great served with a yogurt and cucumber dip and some tomato and chilli relish.

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Falafel Burger
Serves 4

Ingredients:

2 Cans Chickpeas (Drained and Rinsed), 2 Shallots (Chopped), 1 Garlic Clove (Chopped), Large Handful Parsley and Coriander (Chopped), 2tbsp Plain Flour (Gluten Free If Required), 1 1/2 tbsp Chilli Powder, 1 1/2 tbsp Ground Coriander, 1 tbsp Ground Cumin, 1tsp Ground Turmeric, 1 Red Chilli (Chopped), 1 Egg Yolk, 2tsp Sea Salt, Vegetable Oil

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Method:

1) Place all of the ingredients (except the vegetable oil) in a food processor. Blitz to a semi-fine mixture. Remove and shape into patties around the size of a hockey puck. Transfer the patties to the fridge to set for at least 2 hours.

2) Place a large non-stick frying pan over a medium heat. Add enough oil to coat the bottom of the pan well. Fry the patties for 4 minutes each side or until piping hot in the centre.

3) Best served on pita bread with a cucumber raita and chilli relish.

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Enjoy!

Hake, Butternut, Citrus

A subtly spiced dish of pan seared hake and butternut and ras el hanout purée with a citrus and herb dressing and toasted almonds. A light midweek supper which is easy to prepare.

Great served with steamed broccoli topped with toasted almonds and golden sultanas.

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Hake, Butternut, Citrus
Serves 4

Ingredients:

For the Hake and Dressing: 4 Hake Fillets (Skinned), 2 Oranges (Segmented), 2 Lemons (Segmented), 2tsp Chopped Dill, 2tsp Chopped Basil, 1tsp Preserved Lemon Rind (Chopped), Olive Oil, Sea Salt, Cracked Black Pepper, Flaked Almonds (Toasted)

For the Butternut Purée: 1 Butternut (Skinned, De-Seeded and Chopped), 2tbsp Unsalted Butter, 300ml Milk, Sea Salt, 2tsp Ras El Hanout

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Method:

1) Prepare the dressing: Chop the orange and lemon segments into small dice and place in a bowl (together with the juice from chopping) with the dill, basil and preserved lemon. Stir well to combine and season to taste with sea salt and cracked black pepper.

2) Make the purée. Melt the unsalted butter in a large non-stick frying pan over a medium heat. Add the chopped butternut and fry in the butter for 5 minutes. Add the milk, bring to a simmer and cover. Simmer the butternut for 20 minutes until tender. Strain the butternut from the liquid (reserving the liquid) and transfer to a blender. Add a little of the reserved cooking liquor to loosen and blend until smooth. Pass through a sieve into a clean pan and season with sea salt to taste. Stir through the ras el hanout to taste and keep warm.

3) Place a large non-stick frying pan over a high heat and add a little olive oil. Season the hake fillets with sea salt and pan sear for 2-4 minutes each side (depending on thickness) until cooked through.

4) Serve the hake with the butternut and ras el hanout purée, citrus dressing and sprinkle with the toasted almonds.

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Enjoy!

Prawn Fritters

These Vietnamese prawn and potato fritters are incredibly moreish – truly great snack food.

Fantastic served with a punchy lime and chilli dipping sauce.

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Prawn Fritters
Serves 4-6

Ingredients:

For the Fritters: 500g Maris Piper Potatoes (Peeled and cut into thin matchsticks), 18 Large Raw Prawns (De-veined and roughly chopped), 95g Plain Flour, 60g Rice Flour, 1tsp Baking Powder, 1tsp Sea Salt, 1/2tsp Ground Turmeric, Sunflower Oil

For the Dipping Sauce: 2tbsp Fresh Lime Juice, 1tbsp Caster Sugar, 1tsp Fresh Ginger (Finely Chopped), 1 Birds Eye Chilli (Finely Chopped), 1 Garlic Clove (Crushed), 2tbsp Water

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Method:

1) Place the plain flour, rice flour, baking powder, sea salt and turmeric in a large bowl and mix to combine. Slowly add 250ml cold water whilst mixing to form a batter. Fold the sliced potato and prawns into the batter.

2) Place a large non-stick pan over a medium heat and add enough oil to cover the pan by 1cm. Fry tablespoonfuls of the batter in the hot oil, pressing out to form a thin disk, for 3-4 minutes each side. Drain on kitchen towel and keep warm in a low oven. Continue cooking the fritters until the batter is exhausted.

3) Meanwhile, make the dipping sauce by mixing all of the ingredients together in a small bowl.

4) Cut the fritters into wedges and serve with the dipping sauce.

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Enjoy!

Lamb Loin, Barley, Herbs

A delicious combination. Lamb Loin is served with charred scallions, gremolata, a port and barley jus and Crowdie cheese blended with heather honey.

The recipe for Gremolata is taken from my recipe for Lamb Leg and Gremolata. Great served with roasted new potatoes mixed with caramelised onions.

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Lamb Loin, Barley, Herbs
Serves 4

Ingredients:

For the Sauce: 50g Barley, 150ml Port, 500ml Vegetable Stock, Reserved Lamb Juices, Sea Salt, Cracked Black Pepper

For the Lamb and Accompaniments: 2 Lamb Cannons (From the Single Loin), 8 Scallions (Washed and Trimmed), Prepared Gremolata, 75g Crowdie Cheese (Or Similar Soft Curd Cheese), 1tsp Heather Honey, Sea Salt, Cracked Black Pepper

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Method:

1) Make the sauce. Wash the barley through twice and place in a small saucepan over a medium heat. Bring to the boil and simmer for 1 hour or until tender. Drain from the cooking liquid and reserve the liquid. Place the port in a small saucepan over a high heat and reduce to a syrup. Add the barley and reserved cooking liquor. Bring to a simmer and reduce by half. Set aside.

2) Prepare the Crowdie by mixing with the heather honey and setting aside.

3) Season the lamb and cook sous vide at 60c for 1 hour before pan searing or pan sear then oven roast until cooked to your liking. Allow the lamb to rest for at least 10 minutes before serving.

4) Whilst the lamb is resting pour the resting juice into the sauce, reheat and season to taste, stirring well to combine. Char the scallions over a high heat in the same pan as you seared the lamb for 2 minutes each side or until tender and well coloured.

5) Slice the lamb and serve with the Crowdie, charred scallions, barley sauce and a good sprinkling of the prepared gremolata.

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Enjoy!

Massaman Beef Curry

A beautifully rich and fragrant Thai curry with a good kick of chilli.

This version of the classic Massaman curry uses flash fried beef fillet making it the perfect curry to prepare when time is tight!

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Massaman Beef Curry
Serves 4

Ingredients:

For the Curry Paste: 4 Cardamom Pods (Seeds Only), 3/4tsp Cumin Seeds, 3 Cloves, 1 Star Anise, 1/4 Cinnamon Stick, 1/2tsp White Peppercorns, 2tbsp Peanuts, 1 1/2tsp Chilli Flakes, 1tbsp Vegetable Oil, 2 Garlic Cloves, 6 Lime Leaves, 20g Galangal/Ginger, 2 Lemongrass Stalks (Core Only), 1tbsp Palm Sugar, 1/2tsp Grated Nutmeg

For the Curry: 350g Beef Fillet (Finely Sliced), 1 Potato (Diced), 2 Onions (Sliced), 2 Hot Red Chillies (Sliced), 300ml Vegetable Stock, 1 Tin Light Coconut Milk, 1 Beef Tomato (Chopped), 6 Lime Leaves, 1tbsp Palm Sugar, 2tbsp Soy Sauce, Juice and Zest 1/2 Lime, 2tbsp Peanuts (Toasted and Chopped), Sea Salt

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Method:

1) Make the curry paste by dry roasting the cumin, cloves, star anise, cinnamon, peppercorns and peanuts over a low heat for 2-3 minutes. Transfer to a spice blender/processor and blitz to a fine powder. Add the remaining ingredients and blend to a fine paste. Set aside.

2) Place a large casserole over a medium heat and add a little vegetable oil. Fry the sliced onions in the oil for 5-10 minutes until soft. Add the curry paste and cook for 2 minutes whilst stirring until fragrant. Add the potato, chillies, tomato, stock, coconut milk, lime leaves, palm sugar and soy sauce. Bring to the boil and simmer for around 20 minutes until slightly reduced and the potatoes are cooked through.

3) Place a large frying pan over a high heat. Quickly sear the beef fillet slices for 30 seconds each side and transfer to the curry.

4) Add the lime juice and zest and chopped peanuts to the curry. Season to taste with sea salt.

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Enjoy! Best served with jasmine rice.

Fish Fingers

These delicious gluten free fish fingers are a great version of a childhood staple! Sustainable haddock is coated with spiced gluten free breadcrumbs before being shallow fried.

Great served with homemade tartar sauce between two slices of crusty bread!

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Fish Fingers
Serves 4

Ingredients:

3 Haddock Fillets (Skinless), 50g Gluten Free Plain Flour, 1 Large Egg (Beaten), 150g Gluten Free Breadcrumbs (Fresh), 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1/2tsp Cayenne, 1/2tsp Paprika, Groundnut Oil

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Method:

1) Prepare the fish by slicing each fillet into fingers around 1 inch wide. Lay out three shallow bowls. Place the flour in one bowl and the beaten egg in another. Combine the breadcrumbs with the sea salt, black pepper, cayenne and paprika in the third bowl.

2) Coat each fish finger with the flour before lightly dipping in the egg. Roll each finger in the breadcrumbs and place on a lined baking tray. Store in the fridge until ready to fry (for a maximum of 2 hours).

3) Place a large frying pan over a medium heat. Add enough groundnut oil to cover the pan by 1cm. Bring the pan up to the heat and shallow fry the fingers for around 3 minutes each side or until golden brown and cooked through. You may need to cook the fingers in batches, if so keep those cooked in a warm oven until ready to serve.

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Enjoy!

Lamb Saddle, Lemon Purée

A decadent sunday lunch – lamb saddle is stuffed with spinach and wild mushrooms and served with a tangy lemon purée.

Great served with braised peas and pancetta.

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Lamb Saddle, Lemon Purée
Serves 4-6

Ingredients:

For the Lamb Saddle: 1 Lamb Saddle (Double Loin, Boned, Fillets Separate), 6 Sage Leaves, 2 Bay Leaves, 15g Unsalted Butter, 1 Garlic Clove (Crushed), 1 Shallot (Finely Chopped), 200g Fresh Spinach, 100g Wild Mushrooms (Chopped), 50g Dried Morels (Rehydrated and Chopped), 1 Egg Yolk, 1tbsp Cream Cheese, Sea Salt, Black pepper, Nutmeg

For the Lemon Purée: 4 Organic Lemons, 75ml Honey, 1/4tsp Sea Salt, 150ml Water

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Method:

1) Prepare the stuffing for the lamb. Place the butter in a large pan over a medium heat. Fry the garlic and shallot in the butter for 2 minutes until soft. Add the wild mushrooms and morels and cook for a further 4 minutes, stirring frequently. Add the spinach and toss lightly in the butter – cook for 2 minutes until slightly wilted. Remove the mixture from the pan and place in a sieve over a bowl. Allow the mixture to cool and then press the majority of the liquid from the mixture into the bowl beneath (discard the liquid). Place the spinach mixture in a bowl with the egg yolk and cream cheese and beat well to combine. Season to taste with sea salt, black pepper and a good amount of grated nutmeg.

2) Line the centre of the saddle between the two eye muscles with the sage leaves. Pile the stuffing along the centre of the saddle. Roll up tightly and tie with string both on the horizontal and vertical – place a bay leave at either end under the string to stop the stuffing from escaping. Transfer to the fridge for at least 2 hours to set.

3) Preheat the oven to 180c. Sear the saddle in a hot frying pan before transferring to the oven. Cook for around 20-30 minutes until cooked to your liking – internal temperature of each eye muscle should be around 50 degrees c for medium. When cooked, remove and wrap well in tin foil. Allow to rest for at least 20 minutes.

4) Meanwhile make the lemon purée. Peel the skin from the lemons and scrape way the white pith. Juice the lemons. Place the peel, honey and water in a small saucepan and place over a medium heat. Bring to the boil and simmer for around 30 minutes or until the peel is tender. Place the mixture in a blender and add the lemon juice and salt. Blend to a fine purée. Check the taste and add more honey if desired. Set aside.

5) Remove the string from the lamb and slice into equal portions. Serve with the lemon purée. Great served with some braised peas and pancetta.

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Enjoy!