Chocolate Salami (for Christmas)

Ingredients:
125g bar of 70% dark chocolate 

(+ 6 squares of galaxy chocolate)

2 1/2 oz caster sugar
1 1/2 oz olive oil spread

1 very large free range egg

1 tbsp cocoa powder

10 x rich tea biscuits (broken up into small pieces)

6 oz cashew nut and dried cranberry mix (chopped)

1 tbsp icing sugar 

(Cling film)

Method: 

Break up the chocolate and place in a microwavable bowl

Melt the chocolate in the microwave, stir so it is smooth and leave to cool slightly 

Cream together the sugar and the olive oil spread

Add the egg to the creamed sugar and beat in

Sieve the cocoa powder into the melted chocolate and stir in

Add the melted chocolate to the creamed sugar and mix together

Add the broken biscuits and chopped fruit and nut mix to the bowl and stir through so that everything is coated in chocolate

Place in the fridge for about 20 minutes to firm up slightly

Place 2 large sheets of cling film, one on top of the other, on the worktop ready

After 20 minutes take the mixture out of the fridge, scrap it out of the bowl into the middle of the cling film

Using the cling film roll the mixture into a sausage shape

Cover it tightly with the cling film, twisting tightly at each end to make the salami shape and return to the fridge for a few hours, ideally overnight.  

To serve, unroll the cling film and place the salami on to greaseproof/parchment paper

dust hands with icing sugar, pick up the salami and rub the surface with the icing sugar before placing back on the parchment paper until ready to slice and serve.

This will cut into about 10 portions

I added a bit of galaxy to the chocolate mix so that it wasn't too bitter 

Vegetarian Scotch Eggs

Ingredients: 

4 large eggs

1 tin of red kidney beans, drained and rinsed 

1 tin of cannellini beans, drained and rinsed 

1 tin of chickpea, drained and rinsed 

1 tsp mixed herbs

1 slice granary bread for breadcrumbs

Method: 

Hard boil the eggs in boiling water - cook for about 6 minutes

Remove eggs from the boiling water and immediately place in cold running water to quickly cool, once cooled peel away the shell

Place all the rinsed beans into a large bowl and using a potato masher mash them up

Mix in the herbs

Divide the mixture roughly into quarters

Place a quarter of the bean mixture onto a square of cling film and flatten it out

Place an egg into the middle of the flattened bean mixture, pull the cling film up to help to cover the whole egg with the bean mixture.   

Repeat the above until all the eggs are covered with the bean mixture

Grate the slice of bread to make breadcrumbs (I used a crust)

Gently roll of the eggs in the breadcrumbs to lightly cover

Place the eggs on parchment paper on a baking sheet and cook in the oven, 170 degrees, for about 12 minutes, or until looking golden

Leave to cool on the baking sheet

The eggs are quite delicate so handle carefully. 

I cut mine in half as served as a starter (half an egg each) with mixed leaves and baby plum tomatoes and drizzled each egg half with balsamic glaze.  I was serving 6 people but cooked 4 eggs so that I had a spare in case one of them broke up when cutting in half.  

Poached Pears

Ingredients:

3 ripe pears - peeled
stick of cinnamon
5 cardamom pods
6 tbls granulated sugar
water

Method:
Place the peeled pears in a small pan and just cover them with water

Stir in the sugar and add the cardamom and cinnamon

Bring up to the boil and then turn down to a very gentle simmer for 12-15 minutes

Turn off the heat and leave to rest in the hot cooking liquor for about 10-15 minutes

Serve with a spoon of the cooking liquor drizzled over the pear and a spoon of clotted cream

Serves 3.  

Rocky Road (presented as a Christmas pudding)

Ingredients:
4oz chocolate (I used a mix of galaxy and Green and Blacks dark)
2oz olive oil spread
2 tbsp golden syrup
6 rich tea biscuits - broken into pieces
2oz mini marshmallows
2oz cinder toffee - broken into pieces
2oz dried cranberries

For the top:
1 1/2 oz white chocolate

Method:
In a pan melt together the milk and dark chocolate, spread and syrup on a low heat
Stir until well mixed and smooth
Remove from the heat
Add in the marshmallows, biscuits, cinder toffee and cranberries, stir until they are all coated in the chocolate
Pour into a small round bowl or plastic Christmas pudding bowl lined with cling film, press down and smooth the top
Refrigerate until set

About 20 minutes before serving remove the rocky road from the fridge, tip upside down and turn out on to a serving plate, remove the cling film
Start to melt the white chocolate, stir well so that it just melts but is still fairly firm and them pour over the top
Leave the white chocolate to re-set for a few minutes
Cut into portions with a sharp, warm knife

Serves 8

Cashew nut and mushroom layered roast with cranberries

 Ingredients: 

1 small onion - finely chopped
2 slices of granary bread - grated into breadcrumbs
6 oz cashew nuts - chopped 
1 beaten egg 
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp yeast extract
up to 1/4 pt hot water 
2 oz dried cranberries - chopped 
3 large carrots - cooked and mashed 
6 medium/large mushrooms - chopped 
Splash of olive oil

Method: 
Gently fry the onion in the oil until soft - remove from the heat
In a large bowl mix together the breadcrumbs, cashew nuts, dried herbs and cranberries
Mix in one beaten egg 
Stir in the mashed carrot and the onion from the frying pan
Dissolve the yeast extract in a small amount of hot water - no more than 1/4 pt at the most - and then add to the mixture
Mix everything together really well 

Gently cook the mushrooms in the frying pan until soft

Using a greased and lined loaf tin, add in half of the nut mixture and press down well

Layer on top the cooked chopped mushrooms

Add on the rest of the nut mixture and press down well

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

Onion Soup

Ingredients:

4 medium/large onions - halved and thinly sliced
1 1/2 tbsp sunflower oil
1 tsp light brown sugar
1 1/2 pts beef stock (I used 2 stock cubes)
1/4 pt red wine
Freshly milled salt and pepper

Method:

Cut the onions in half through the root and then slice thinly into half rounds
Heat the oil in a large pan, add in the onion to gently fry for a few minutes (do not let the onion brown or stick, so stir regularly), a tablespoon of water may be needed so that the onion does not stick
Add a lid and continue to cook very gently for about 10 minutes - stir regularly
Stir in the sugar and then add in the stock and wine
Bring up to the boil and then turn down the heat and cook gently with a lid on, stirring occasionally, for another 10 minutes, or until the onion is soft and thoroughly cooked through
Add in salt and pepper to taste and serve

This amount of soup will serve 4 people

Crustless Vegetable Quiche

Ingredients:
1 medium leek - quartered lengthways and sliced
1 medium courgette - halved lengthways and sliced
3 large broccoli florets - sliced and blanched in hot water
8 thin asparagus spears - 4 cut into small lengths and 4 left whole 
8 baby plum tomatoes - halved
2oz Ossau Irraty cheese - grated 
5 medium sized eggs
30ml semi skimmed milk
1 tsp dried thyme 
1 tsp sunflower oil (plus more for greasing the dish)
Freshly milled black pepper

Method: 
Heat the sunflower oil in a frying pan, add the leek and soften for about 5 minutes
Add in the courgette and continue to cook for 5 minutes
Add in the sliced broccoli florets and chopped asparagus, continue to cook gently for another 5 minutes and then remove from the heat
Whisk the eggs in a large bowl 
Add the grated cheese, milk, thyme and black pepper to the eggs and mix
Tip the vegetables into the bowl with the eggs and stir together

Tip the mixture into a shallow, well greased flan dish or tin (mine was about 9 inches)
Add the halved tomatoes and remaining asparagus spears to decorate the top
Place in the oven at 180 degrees and cook for about 30 minutes, until the egg is set and the top is starting to look golden
Remove from the oven and leave in the dish/tin to cool

Serves 6 people
The quiche was sliced and eaten with salad whilst it was still just slightly warm. 
The quiche was made to use up an excess of vegetables from the fridge.

Baked Gnocchi with Beans and Chorizo

Ingredients: 
1 pack ready made gnocchi
1 tin cannellini beans - drained
2 cooking chorizo sausages - cut into slices
1 tin Italian cherry tomatoes
20-25 pitted black olives
1 tsp dried oregano 

Method: 
Cook the gnocchi in a pan of boiling water, as per the instructions, for about 3-5 minutes, until the gnocchi rise to the surface
Place the slices of chorizo in the bottom of an ovenproof dish
Cover the chorizo with the cannellini beans
Sprinkle over the olives 
Once the gnocchi is cooked, strain off the water and add to the dish, spreading out evenly
Cover the gnocchi with the tinned cherry tomatoes
Sprinkle with the oregano
Cook in a pre-heated oven at about 180 degrees for around 20-25 minutes, until bubbling and heated through.

This meal will serve 2 people. 

I used about 3 spoons of the gnocchi water to swill out the juices from the tin of tomatoes as the tomato was very thick.  This was poured over the dish with the tomatoes before the oregano was sprinkled over the top. 

Chicken and Noodle Soup

Ingredients:
carcass of a chicken
2 pts water
2 vegetable stock cubes
2 sticks of celery - finely diced
2 medium carrots - finely diced 
2 sheets of dried egg noodles
2 spring onions - finely sliced

Method:
Place the chicken carcass in the water with the stock cubes, celery and carrot and bring up to the boil. 
Reduce the heat down to a light gentle simmer, cover with a lid and leave to cook for an hour.
Remove the carcass from the liquid, shred any chicken meat from the carcass and return the meat to the pan.  Discard the carcass.  
Break up the noodle sheets into small pieces and add to the pan, cook the noodles for the length of time recommended on the packet (about 4-5 minutes). 
Stir in the sliced spring onion and serve. 

This amount of soup will give 3-4 bowls, enough for a starter for 4 or a light meal for 2-3 people. 

I used a raw chicken carcass.  The chicken had been bought whole and was then portioned.  The carcass had enough chicken left on the bone to make a tasty soup. 
If I did not have noodles in the cupboard, I would have added in a tin of cannellini beans at the end instead.

Quick Butternut Squash and Sweet Potato Soup

Ingredients: 
350g bag of mixed, diced, butternut squash and sweet potato
1/2 pt vegetable stock
2 tsp minced ginger root
1/2 can of coconut milk

Method: 
Pierce holes in the bag of vegetables and cook for 3-4 minutes in the microwave
Tip out the veg into a pan, add the stock and bring up to the boil
Add the ginger and simmer for a couple of minutes
Remove from the heat and blend the vegetable mix until smooth
Add in the coconut milk
Return to the heat and gently warm through

Serves 2 for a light lunch, or 4 for a starter

I made this soup as I had the bag of vegetables left over in the fridge.  The whole thing took just over 10 minutes to make.  It could be made from scratch by peeling and chopping the vegetables but this would take a lot longer to prepare and make.  

Chickpea and Cannellini Bean Roast

Ingredients:
1 can chickpeas - drained and rinsed
1 can cannellini beans - drained and rinsed
1 slice granary bread - grated into breadcrumbs
3 shallots - finely diced 
1/2 a medium to large red pepper - deseeded and chopped
1 clove garlic - peeled and crushed
1 tsp sunflower oil
1 red chilli - deseeded and finely chopped
2 tsp dried oregano
1 tsp yeast extract
5 fl oz vegetable stock (I used one stock cube)

Method: 
Saute the chopped shallots in the sunflower oil until soften (but don't brown)
Add in the pepper, chilli and garlic and cook until softened
In a large bowl mash the chickpeas and cannellini beans (this could be done in a food processor) but leave it with differences in texture
Stir in the breadcrumbs and oregano
Stir in the cooked shallot and pepper mix from the pan
Dissolve the yeast extract in the vegetable stock and stir into the rest of the mixture

Line a loaf tin with greased parchment paper
Tip the mixture into the loaf tin, push into the corners and flatten the top
Cover with foil and cook at 180 degrees for 45 minutes
Remove from the oven and leave in the tin for at least 10 minutes before turning out

This roast can be sliced into 6-8 portions. 
It was eaten hot with roast potatoes and vegetables
The remainder was eaten cold with salad

Vegan Meringues

Ingredients: 
6 floz aquafaba (the water from one tin of chickpeas)
1 tsp white wine vinegar
4 drops orange blossom water
6 oz granulated sugar 

Method: 
Place the aquafaba in a large bowl and, using an electric whisk, whisk up until really frothy and standing in soft peaks
Add in the white wine vinegar and orange blossom water and briefly whisk in
Slowly add in the sugar, whisking all the time until the mixture is glossy and stands up in peaks
Place the mixture into a piping bag and pipe small meringues on to a baking tray lined with parchment paper.  Leave a small amount of spreading space between each one.  
Place into the oven at 110 degrees and cook for 50 minutes. 
Do not open the oven, turn it off and leave the meringues in the oven until it has gone cold, or ideally leave them overnight

This amount of mixture made 60 small meringues
They do not taste of chickpea!  The whole of the whisking process took no more than 10 minutes.  
Next time I make these I will try using vanilla extract instead of orange blossom water to give a different flavour.  
To give them a different flavour and colour I may also try them with freeze dried raspberry powder.  
They kept well in an airtight container for a number of days (all were eaten after 3 days and they had not gone at all soft, they were still firm and crispy). 

Spiced Black Chai Tea Bread

Ingredients:
1 spiced black chai tea bag - made up with 3/4pt boiling water
12oz dried mixed fruit
10oz wholemeal self-raising flour 
8oz light muscovado sugar
1 large egg - beaten 
Spread/oil to grease the tin

Method:
Using the tea bag and 3/4 pint boiling water make up the tea in a bowl or jug, leave the bag in to steep for about 5 minutes before removing and discarding
Add the dried mix fruit into the tea, cover and leave to soak for at least 4 hours (or overnight if you have time)
Sieve the flour into a large dry bowl and stir in the sugar
Tip in the fruit/tea mix and stir
Beat the egg and stir into the mixture
Tip the cake mix into a 2lb cake tin which has been pre-greased and lined with parchment paper
Gently tap the tin to remove any air bubbles and smooth the top of the cake
Cook at 130 degrees for about 1hr 45 mins until cooked through and firm to the touch
Remove from the oven but leave to cool in the tin for about 10-15 minutes before turning out of the tin and removing the paper. 

This cake should give about 10 slices
The dried mixed fruit I used contained currants, raisins, sultanas and candid citrus peel.  
Other teas could be used, but I like the extra warming spices in the black chai.   

Creamy Tarragon Chicken

Ingredients: 
2 chicken breasts (flattened to about 1cm depth) 
1 tbsp olive oil
glug of brandy (to de-glaze pan)
5-6 stems of tarragon (just the leaves, discard the stems)
1 small pot of single cream (about 150g)

Method: 
Heat the olive oil in a frying pan
Cook the chicken breast in the frying pan, turning every couple of minutes until cooked through (mine took 8-10 minutes)
Remove the chicken from the pan and keep warm
Add a small glug of brandy to the pan to deglaze, then pour in the cream and allow to warm through on a gentle heat
Stir in the tarragon leaves
Put the chicken breasts on a plate and pour the creamy sauce on the top

Serves 2
I served mine with roasted white and sweet potatoes and asparagus tips

Spicy Roasted Butternut Squash and Red Pepper Soup

Ingredients:
1 medium sized butternut squash
2 large red peppers
1 red chilli - finely chopped
2 tbsp olive oil
1 pint vegetable stock (I used 2 stock cubes) 

Method: 
Cut the squash in half and remove the seeds
Cut again into about 10 equal sized chunks and lightly coat in some of the olive oil
Cut the peppers in half, remove the stalks, seeds and membrane and lightly coat in the rest of the olive oil
Put the butternut squash in to a roasting tin and place in the oven at 180 degrees for about 12-15 minutes, after this time add in the halves of the red peppers and continue to cook for a further 15 minutes - don't let them begin to burn at the edges
Remove from the oven and leave to cool for a few minutes
Once cool enough to handle remove any loose, bubbled or browned skin from the peppers and then roughly cut into smaller pieces and place in a saucepan - if there is any juice from the cooking in the bowl of the peppers tip this into the saucepan for extra flavour 
Cut the skin from the butternut squash, roughly chop and place in the saucepan
Add in the vegetable stock and chopped chilli
Bring to the boil, stirring occasionally
Simmer gently for 10-20 minutes, stirring occasionally, until the butternut squash is really tender
Liquidise or blend the soup until smooth

Served with granary french stick as a starter
This amount of soup was enough for a good sized starter portion for 5-6 people

Smoked Mackerel Fishcakes

Ingredients: 
2 medium sized potatoes - boiled and mashed
4 small smoked mackerel fillets - skinned and cut into pieces 
2 spring onions - finely sliced
1 red chilli - finely chopped 
2 tbsp vegetable oil to fry 

Method: 
Boil and mash the potatoes and leave to cool for a few minutes 
Stir in the mackerel, spring onion and chilli
Split the mixture into four equal portions and gently mould each portion into a patty/flattened ball shape
Place in the fridge for 30-60 minutes to firm up
Heat up the oil in a frying pan and gently cook for about 4-5 minutes per side - turn once, very carefully, or the fishcakes will break up

Served with roasted potato wedges, fresh vegetables and horseradish sauce 

Serves 2 

I used 2 medium sized potatoes which were about 12 oz raw, unpeeled weight.  I mashed using a potato ricer to get a really smooth finish. 

I used a pack of honey smoked mackerel fillets which weighed about 8 oz. 

These fishcakes could be made with any firm fish, salmon with a spoonful of chopped dill would be really tasty. 

Coconut Cheesecake

Ingredients: 
For the base: 
20 digestive biscuits - crushed
4 oz olive oil spread - melted
1/2 oz desiccated coconut

For the top:
400ml tin of coconut milk - full fat and as thick and hard as possible
4oz icing sugar
1 oz desiccated coconut

Method: 
For the Base:
Mix together all of the ingredients and then push the mixture into the base of a greased and lined loose bottomed tin
Flatten the mixture and then refrigerate for about 2 hours to firm up

For the top:
Place the coconut milk into a bowl and whip this until it becomes the consistency of whipped double cream - this is about as thick/hard as the coconut milk is likely to get
Whip in the icing sugar and desiccated coconut
Pour the mixture over the base and refrigerate again for a couple of hours before serving

Serves 6-8

The coconut milk needs to be as thick and firm as possible before whipping. If the coconut milk is thin it will not whip.  I have found that often the cheaper brands are thicker.  
I probably spent about 10-15 minutes whipping the coconut milk - it is a slow process! 

Thai Spiced Butternut Squash and Coconut Soup

Ingredients:
2 shallots - finely chopped
1 red chilli - sliced
1 lemongrass stalk - finely chopped
3 tsp minced ginger
1/2 a large butternut squash - peeled, deseeded and diced (or 1 small butternut squash)
400ml tin of coconut milk
400ml water 

Method:
Place all the ingredients into a large pan and bring up to the boil
Turn down the heat and simmer for about 25 minutes or until the squash is tender and soft
Remove from the heat and liquidise or blend the soup until smooth

Serves 4 (or 6 as a starter)
Garnished with rocket and served with granary bread
Add salt to taste

Coq au Vin

Ingredients:
4 chicken thighs - skinned, or trimmed
6 rashers of streaky bacon - cut in 1cm lengths 
4 shallots - finely chopped
1 clove of garlic - crushed 
6 mushrooms - quartered
400ml red wine
400ml chicken stock 
2 tsp fresh thyme leaves 
1tbsp olive oil
1 tsp plain flour

Method: 
If keeping the trimmed skin on the chicken thighs, place skin side down in a pan for a few minutes to brown the skin and then set aside

Gently cook shallots in the olive oil until softened
Add the garlic and bacon and cook for a further 2 minutes
Stir in the mushrooms and the thyme leaves and cook for 2 minutes
Pour in the red wine and chicken stock and stir well
Place the chicken thighs into the pan and bring up to the boil
Turn down to a gentle simmer and cook for about 20-25 minutes - until the chicken is cooked through

Using a spoon carefully remove about 2 tbsp of the sauce and place into a cup
Sprinkle the flour into the sauce in the cup and stir well - there should be no lumps 
Once this is smooth, stir in to the sauce in the pan to thicken it slightly

Serves two
Served with basmati rice

Ginger and Lime Jam

Ingredients: 
1 medium sized marrow - peeled, de-seeded and diced
3 limes - the juice and grated zest
4 oz root ginger - peeled and grated 
1lb 8 oz granulated sugar
50 ml pectin 

Method:
Place the prepared marrow, lime juice, zest and remaining rind in a pan, heat slowly, stirring occasionally, until the marrow is tender and becomes translucent - mine took around 30 minutes and I placed a lid on the pan to help to steam the marrow
Roughly mash the marrow with a potato masher
Add in the root ginger and sugar
Once the sugar has dissolved, bring up to the boil and cook for 20 minutes, stirring frequently
Remove from the heat for a couple of minutes - remove the lime rinds from the mixture
Stir in the pectin, return to the heat and bring back up to the boil
Boil for 3-4 minutes and then check for a set on a cold plate - mine was fine at this point, but if still too runny then bring back up to the boil for a couple of minutes and then check again
Ladle into hot sterilised jars and seal immediately. 

After preparation my diced marrow weighed around 1lb 8 oz before cooking. 

This recipe made 5 small-medium sized jars.