Potato Chips

Ingredients

• 4 large potatoes, preferably Maris Piper
• sunflower oil, for deep frying

To serve

• flaked sea salt
• malt vinegar

 

Preparation method

1. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
2. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
4. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
5. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
6. Tip into a serving dish and sprinkle with salt and vinegar to serve.

Bacon and cucumber salad

Ingredients

• 1 tbsp groundnut oil
• 6 long dried chillies
• 2 tsp Sichuan peppercorns
• 1 whole star anise (optional)
• 100g/3½oz smoked lardons, cut into 1cm/½in thick pieces
• 1 red chilli, de-seeded, finely chopped
• 1-2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp clear rice vinegar or cider vinegar
• 2 tbsp toasted sesame oil
• 200g/7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
• pinch sea salt
• 1-2 pinches dried chilli flakes
• 1 tbsp lime juice
• 1 tbsp chilli oil
• 1 small handful fresh coriander leaves, roughly chopped
• dry-roasted peanuts (optional)

Preparation method

1. Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant.
2. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges.
3. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds.
4. Season with sea salt, dried chilli flakes and lime juice, stirring well.
5. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.

Vanilla panna cotta

Ingredients

For the panna cotta

 

• 3 gelatine leaves
• 250ml/9fl oz milk
• 250ml/9fl oz double cream
• 1 vanilla pod, split lengthways, seeds scraped out
• 25g/1oz sugar

 

For the sauce

• 175g/6oz sugar
• 175ml/6fl oz water
• splash cherry liqueur
• 350g/12oz raspberries

To serve

• 4 sprigs fresh mint
• icing sugar, to dust

 

Preparation method

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
5. For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
6. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
7. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
8. To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

Banana milk shake

Ingredients

• 1 banana, peeled and chopped
• 250g/9oz vanilla ice cream
• 100ml/3½fl oz milk
• 1 tbsp caster sugar
• ½ tsp grated nutmeg
• 4 ice cubes, to serve

Preparation method

1. Place all of the milkshake ingredients, except the ice cubes, into a blender and pulse until smooth. Serve in a tall glass over ice cubes.

Spicy fried rice

ngredients

• 1 tsp olive oil
• ½ onion, finely chopped
• 1 clove garlic, finely chopped
• ½ red pepper, chopped
• small handful okra, chopped
• 75g/2½oz oyster mushrooms, sliced
• 250g/9oz long grain rice, cooked according to packet instructions
• 1 free-range egg, beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp chilli relish
• 2 tbsp chopped fresh parsely
• lemon wedges, to serve

Preparation method

1. Heat the olive oil in a wok, add the onion, garlic, red pepper and okra and fry for 3-4 minutes or until softened and golden-brown.
2. Add the mushrooms and fry for 1-2 minutes. Add the rice and fry for 2-3 minutes or until heated through.
3. Make a well in the middle of the rice, add the egg and fry, stirring constantly, until cooked.
4. Add the soy sauce, sesame oil and chilli relish and stir for 1-2 minutes until heated through. Stir in the parsley.
5. To serve, spoon onto a serving plate and garnish with lemon wedges.

Tuna sandwich

Ingredients

• 400g/14¼oz trimmed tuna loin
• pinch salt
• 2 tbsp cracked black pepper
• 2 tsp olive oil
• 4 slices ciabatta
• 1 yellow pepper, sliced into strips
• 1 red pepper, sliced into strips
• 1 courgette, sliced into ribbons with a vegetable peeler
• 1 garlic clove, peeled and crushed
• 1 sprig thyme
• 12 cherry tomatoes, sliced into halves
• 50ml/1¾fl oz balsamic vinegar
• 8 anchovy fillets in vinegar (available from delicatessens)
• 1 tbsp capers
• 50g/1¾oz black olives, pits removed

Preparation method

1. Season the tuna with salt to taste. Sprinkle the cracked black pepper onto a plate and press the tuna onto the cracked pepper.
2. Brush a griddle pan with half a teaspoon of the olive oil and place over a medium heat.
3. Griddle the tuna for one minute on each side and remove the tuna from the heat. Keep warm.
4. Brush the ciabatta with a teaspoon of oil and griddle for two minutes until slightly browned on both sides. Set aside.
5. Heat a separate frying pan, add the remaining olive oil and the peppers and courgette to the pan. Season, to taste, with salt and freshly ground black pepper.
6. Fry the peppers and courgette for three minutes, before adding the garlic and thyme to the pan. Fry for a further three minutes. Add the cherry tomatoes and balsamic vinegar, stir to combine and then tip the contents of the pan into a mixing bowl.
7. Add the anchovy fillets, capers and black olives to the bowl and stir to combine.
8. To serve, slice the tuna into thin pieces. Place a slice of ciabatta on each of four plates, spoon over the pepper mix and arrange a slice or two of tuna on top.

Chicken and prawn rolls

Ingredients

• 225g/8oz chicken breast, cut into 16 slices
• 48 prawns, defrost if frozen
• 4 large bunches of coriander, washed and chopped roughly
• 5 large red chillies, cut into thin julienne strips
• salt and pepper to taste
• 8 spring roll wrappers
• oil for deep-frying

Preparation method

1. Season the chicken with salt and pepper. Place a slice of chicken diagonally across the spring roll pastry.
2. Lay 6 prawns on top of the chicken slice. Top with two to three chilli strips and a handful of coriander.
3. Place another slice of chicken over the coriander.
4. Fold in ends of pastry and roll up in an envelope shape. Secure with a cocktail stick.
5. Deep-fry the chicken and prawn rolls in hot oil until golden brown and cooked through, about 2-3 minutes. Do not have oil too hot or the rolls will brown before the filling is cooked through.
6. Drain on absorbent kitchen towels.
7. Remove cocktail stick from each roll.

Swiss roll

Ingredients

For the Swiss roll

• 3 free-range eggs
• 75g/3oz golden caster sugar
• 75g/3oz self-raising flour

For the filling

• 75g/3oz raspberry jam
• 125ml/4½fl oz whipped double cream
• 100g/3½oz raspberries

To serve

• icing sugar

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin
2. Whisk the eggs and sugar in a bowl until pale and fluffy.
3. Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
4. Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
5. For the filling, spread the jam onto the sponge and then spread with the cream, leaving a small gap around the edges.
6. Place a row of raspberries along one edge, lengthways. Roll the sponge to cover the raspberries and repeat the process until all of the raspberries have been used.
7. Dust with icing sugar and serve.

Waffles

Ingredients

• 250g/9oz plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½-1 tsp ground cardamom (optional)
• 2-3 tbsp sugar
• 6 free-range eggs
• 250ml/8½fl oz cream (whipping or double)
• 250ml/8½fl oz milk
• 200g/7oz butter, melted and cooled

Preparation method

1. In a bowl, mix the flour, baking powder, salt, cardamom and sugar. Add the eggs, cream, milk and butter and mix with a hand-mixer until it becomes a smooth, thick batter.
2. Let the batter rest for a minimum of 30 minutes, or overnight in the fridge.
3. Preheat the waffle iron on a medium heat.
4. Put a medium ladleful of the batter mixture in the waffle iron, making sure not to overfill. Cook each waffle until golden-brown and cool on a rack so that they don’t steam up and get soggy.

Marshmallows

Ingredients

• 2 x 7g sachets powdered gelatine
• 450g/1lb caster sugar
• 2 tsp vanilla extract (or 1 tsp almond extract)
• 1 tbsp sunflower oil
• 50g/2oz icing sugar, plus extra for dredging
• 50g/2oz cornflour, plus extra for dredging
• finely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat (optional)

Preparation method

1. Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.
2. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
3. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
4. As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
5. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
6. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
7. Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
8. Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks.

Hot Chocolate

Ingredients

• 1 vanilla pod, split and seeds scraped out
• 1 cinnamon stick
• 1 litre/1¾ pints milk
• 150g/5½oz plain chocolate, chopped into small pieces
• sugar, to taste
• freshly grated nutmeg, for dusting

Preparation method

1. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.
2. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.
3. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg.

Fish Soup

Ingredients

For the soup

• 3 x whole white fish (such as bream, John Dory or snapper), gutted
• large handful prawns in the shell
• large handful mussels in the shell
• 400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
• 1 tbsp chopped flatleaf parsley
• drizzle of olive oil

For the fish stock

• 30ml/2 tbsp olive oil
• fish trimmings, including head and bones, from fish listed above
• 1 shallot, chopped
• 1 small bulb fennel, chopped
• 3 ripe tomatoes
• 3 garlic cloves, crushed with the flat side of a knife
• 1 large sprig thyme
• 2 bay leaves
• 2 pinches saffron strands
• 1-2 star anise
• 2 litres/3½ pints boiling water
• salt and freshly ground black pepper

Preparation method

1. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later.
2. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil.
3. Add the fish trimmings and fry for 5-10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate.
4. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened.
5. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.
6. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan - taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper.
7. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6-8 minutes, or until the potatoes are nearly cooked.
8. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells.
9. Add the prawns, mussels and white fish to the saucepan and simmer for 2-3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper.
10. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately.

Banana Cake

 

Ingredients

• 6 very ripe bananas
• 125ml/4½fl oz vegetable oil
• 115g/4oz butter, softened, plus extra for greasing
• 335g/11½oz caster sugar
• 4 free-range eggs
• 450g/1lb plain flour
• 2 tsp baking powder
• 1 tbsp ground cinnamon
• 1 tsp ground cloves
• ½ tsp salt
• 225g/8oz raisins
• 225g/8oz pecans

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.
2. Mash the bananas and vegetable oil together in a bowl and set aside.
3. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.
4. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.
5. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.
6. Leave the banana bread to cool in the tins, then turn out and serve in thick slices.