Ingredients:
1 small onion - finely chopped
1/2 a small butternut squash - cooked and mashed
2 cloves of garlic - crushed
2 slices of brown seeded bread - grated into crumbs
6 oz cashew nuts
2 oz green lentils - rinsed, soaked and drained
1 egg - beaten
1/2 tsp dried oregano
1/2 tsp dried sage
1 tsp yeast extract
8 oz chestnut mushroom - cleaned and chopped, do not peel
4 oz fresh cranberries
1 1/2 oz sugar
3/4 pt hot water
1 tsp sunflower oil
Method:
Soften the onion and garlic in the sunflower oil in a large frying pan
Grind the cashew nuts in a mill/blender/chopper, place in a large bowl and mix with the breadcrumbs
Mix in the dried herbs and the lentils
Stir the beaten egg into the dried mixture
Add in the mashed butternut squash and the softened onion mixture
Dissolve the yeast extract in 1/4 pt of hot water, add to the mixture and stir well
Place the chopped mushrooms into the frying pan and slowly cook until they have softened
Add the cranberries to the pan and cook for about 10 minutes until they have split and started to soften
Add in 1/2 pt hot water and stir in the sugar
Continue to cook for about 5-8 minutes until the mixture has reduced down to about half
Remove from the heat and leave to cool for about 10 minutes
Oil the inside of a loaf tin and then place in about 1/2 of the nut mixture - press down
On top of this layer add in the mushroom and cranberry mixture
Add in the rest of the nut mixture and smooth the top
Cover the tin with foil and cook at 180 degrees for about 55 - 60 minutes
Leave to cool for 5-10 minutes before turning out - cut around the edges of the tin and the loaf, cover with a plate, turn over and then lightly tap around the tin to loosen the roast.
Can be eaten hot or cold
Serves 6-8
Ingredients:
2 portions of Christmas Pudding
5 fl oz sherry
1 tin black cherry pie filling
1 black cherry jelly
8-10 fl oz boiling water
1 tin creamy ready made custard
Carton of double cream
Method:
Break up the Christmas Pudding and place in the bottom of a serving bowl
Pour in the sherry
Make up the jelly using 8-10 fl oz boiling water
Add the black cherry pie filling and jelly to the bowl and stir
Leave to cool and then place in the fridge to set - this will take a few hours and is best left overnight
Once set spoon the custard on to the set fruit base
Whisk up the double cream into soft peaks and spoon on to the top of the custard
Serves 6-8
Ingredients:
Asparagus tips/spears
Slices of prosciutto
Method:
Trim a small amount from the base of the asparagus spears - ideally make them all the same length
Place in a pan of boiling water, bring back to the boil and then simmer for about 2-4 minutes depending on the thickness of the asparagus
Drain and immediately plunge into really cold water to stop the cooking and to keep the vibrant green colour
Place an asparagus spear at one end of a slice of prosciutto and carefully roll up to the other end of the slice
Repeat until all spears are wrapped
Serve 2-4 pieces per person as a starter
If the asparagus spears are quite thin then the slices of prosciutto can be carefully cut in half across the middle and half a slice used per spear so that they are not too thickly wrapped in the meat.
Ingredients:
2 baking potatoes - with skin on
1 tbsp sunflower oil
2 tsp paprika
twist of salt
Method:
Cut the potatoes in half lengthways, keep cutting in half lengthways until each potato is cut into 8 wedges
Place in a pan of water and par-boil the potatoes for about 8-10 minutes - do not let them get soft
Drain the potatoes and add the oil to the pan, very careful coat the potatoes in the oil - don't be rough with them or they will begin to break up
Place the potatoes, skin side down in a roasting tin
Season with a twist of salt and then sprinkle with the paprika
Cook at 180 degrees for about 25 minutes until golden brown
Serves 2 as an accompaniment to a meal.
Ingredients:
1lb porridge oats
6 1/2 oz olive oil spread
10 oz golden syrup
4 oz dried cranberries - roughly chopped
1 tsp self raising flour
pinch of salt
Method:
Melt the olive oil spread and golden syrup together in a pan and just bring up to the boil
Remove from heat and stir in the flour and salt
Stir in the porridge oats
Mix in the chopped cranberries
Spoon the mixture into a greased and lined baking tin - push into the corners and smooth the top
Cook at 170 degrees for 30 minutes
Cut the mixture whilst still warm
I used an 18 cm square tin and this mixture made 16 good sized flapjacks
Ingredients:
1 small onion - finely chopped
1/2 a small butternut squash - peeled and diced
2 small chicken breasts
2 green chillies - finely chopped
1 clove garlic - crushed
1 tsp minced ginger paste
1 tsp garam masala
1 tsp turmeric
1/4 pt water
1 tin of coconut milk
2 handfuls of fresh spinach leaves
splash of oil
Method:
Cook the butternut squash in a pan of boiling water for just 3-4 minutes, drain and place to the side
Soften the onion, garlic, chilli and ginger in a small amount of oil - add water if needed so that it doesn't brown or stick
Stir in the garam masala and turmeric
Cut the chicken into bite sized pieces and add to the pan - seal on all sides
Add in 1/4 pt of water and cook for a couple of minutes
Add in the butternut squash and coconut milk
Bring up to the boil and then simmer for about 10-15 minutes until the chicken is cooked through and the butternut squash is tender - put not mushy
Add in the spinach, stir and cook for one minute before serving
Serves 2
Served with basmati rice
Ingredients:
4oz chocolate (I used galaxy)
2oz olive oil spread
2 tbsp golden syrup
6 digestive biscuits - broken into pieces (I used chocolate covered biscuits)
2oz mini marshmallows
3oz cinder toffee - broken into pieces (about half of the amount made in the previous recipe)
Method:
In a pan melt together the chocolate, spread and syrup on a low heat
Stir until well mixed and smooth
Remove from the heat
Add in the marshmallows, biscuits and cinder toffee and stir until they are all coated in the chocolate
Pour into a lined tin, press into the corners and smooth the top
Refrigerate until set
Cut into portions with a sharp, warm knife
I used a 18cm square tin and this made 12 portions
Ingredients:
4oz sugar
2 tbsp golden syrup
1 1/2 tsp bicarbonate of soda
Method:
Cover a baking sheet with parchment paper
Put the sugar and golden syrup into a large pan
Heat slowly up to a boil
Simmer for 5 minutes
Remove pan from the heat and stir in the bicarbonate of soda - this will foam up immediately
Pour mixture onto the parchment paper
Leave to cool and set
Once set (doesn't take very long - maybe about 30 minutes) snap into pieces to eat or use in other recipes
I made the cinder toffee as an ingredient to a rocky road - see next recipe.
Ingredients:
