Camembert Melt

How to Make Camembert Melt Recipe - preparation 5 minutes cooking time 20 minutes Serves 2

Ingredients:
1 x 250g/9oz wooden-boxed Camembert
leaves stripped from 2 fresh thyme sprigs
ground black pepper
2 tbsp cranberry sauce
crusty bread to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Take the cheese out of the box and unwrap, leaving it on the waxed paper. Slice off the top rind and discard. Return the cheese (on its paper), cut-side up, to the bottom half of the box and place on a baking sheet.

3 Sprinkle with thyme and season with black pepper. Cook in the oven for 15–20 minutes until the cheese is golden on top and melted inside.

4 Transfer the box to a board and serve with cranberry sauce and crusty bread.

Creamy Celeriac Soup

How to Make Creamy Celeriac Soup Recipe - preparation 10 minutes cooking time 35 minutes

Serves 8

Ingredients:
2 tbsp olive oil
1 large onion, chopped
450g/1lb celeriac, chopped
450g/1lb potatoes, chopped
1.2 litres/2 pints/5 cups hot vegetable stock
300ml/½ pint/1¼ cups milk
300ml/½ pint/1¼ cups double (heavy) cream
4 tbsp chopped fresh parsley
salt and ground black pepper
cheesy croûtons to serve

Method:
1 Heat the oil in a large pan, then add the onion and cook over a low heat for 10 minutes or until golden.

2 Add the celeriac, potatoes and hot stock and bring to the boil. Reduce the heat and simmer gently for 20–25 minutes until the celeriac and potatoes are tender.

3 Leave the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Pour into a clean pan and stir in the milk, cream and parsley. Season with salt and pepper and simmer for 10 minutes.

4 Ladle the soup into warmed bowls and serve topped with cheesy croûtons.

Broccoli and Goats Cheese Soup

How to Make Broccoli and Goats Cheese Soup Recipe - preparation 10 minutes cooking time 25–30 minutes

Serves 6

Ingredients:
2 tbsp olive oil
2 onions, chopped
2 celery sticks, diced
1 litre/1¾ pints/4 cups hot vegetable stock
900g/2lb broccoli, broken into florets, stalks chopped
125g/4oz goat’s cheese
salt and ground black pepper
6 tbsp soured cream

Method:
1 Heat the oil in a pan over a low heat. Add the onions and celery, cover the pan and cook for 10 minutes or until tender. Add the stock and bring to the boil.

2 Add the broccoli and return to the boil, then cover the pan, reduce the heat and simmer gently for 15–20 minutes until the broccoli is tender.

3 Leave the soup to cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Season to taste with salt and pepper.

4 Ladle the soup into warmed bowls and serve immediately with a swirl of cream.

Swiss Cheese Fondue

How to Make Swiss Cheese Fondue Recipe - preparation 10 minutes cooking time 10 minutes

Serves 4

Ingredients:
1 large garlic clove, halved
200ml/7fl oz/¾ cup white wine
1 tbsp lemon juice
175g/6oz Gruyère cheese, grated
175g/6oz Emmental cheese, grated
ground black pepper
cubed crusty bread to serve

Method:
1 Rub the halved garlic clove around the inside of a fondue pan or heavy-based pan.

2 Put the wine, lemon juice and cheeses in the pan with the cheeses and gradually bring to the boil over a very low heat, stirring all the time.

3 Simmer gently for 3–4 minutes, stirring frequently. Season with black pepper.

4 Set the pan over the fondue burner (or over a heated serving tray) at the table. Serve with cubed crusty bread for dipping into the fondue.

Grilled Sardines

How to Make Grilled Sardines Recipe - preparation 10–30 minutes cooking time 10 minutes

Serves 4

Ingredients:
900g/2lb sardines, gutted
6 tbsp olive oil
3 tbsp lemon juice
2 tsp grated lemon zest
4 tbsp chopped fresh parsley
salt and ground black pepper
crusty bread to serve

Method:
1 Preheat the grill (broiler). Rinse the sardines and pat dry with kitchen paper. Remove the bones if wished.

2 In a bowl, mix together the oil, lemon juice, lemon zest, parsley and seasoning.

3 Place the sardines on a grill (broiling) rack, drizzle the dressing over them and grill (broil) under a medium-high heat for 5–7 minutes each side, basting frequently with the dressing. Serve hot with crusty bread.

Grilled Sardines

Trout with Almonds

How to Make Trout with Almonds Recipe - preparation 5 minutes cooking time 10–15 minutes

Serves 4

Ingredients:
4 trout, cleaned and gutted
2 tbsp plain (all-purpose) flour
75g/3oz/5 tbsp butter
50g/2oz/¼ cup flaked almonds
juice of ½ lemon
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Rinse the trout and pat dry with kitchen paper. Put the flour on a plate and season with salt and pepper. Dust the fish with the seasoned flour to coat lightly.

2 Melt most of the butter in a large frying pan over a medium heat. Fry the trout, two at a time, for 6–7 minutes on each side, turning once, until golden brown, crisp and cooked.

3 Remove from the pan, drain on kitchen paper and keep warm. Wipe out the pan.

4 Melt the remaining butter in the pan and fry the almonds until lightly browned. Add the lemon juice and parsley and spoon over the trout. Serve immediately.

Crab Salad

How to Make Crab Salad Recipe - preparation 20 minutes

Serves 2

Ingredients:
50g/2oz mixed baby salad leaves
2 small dressed crabs
snipped chives to garnish
crusty bread to serve
For the orange vinaigrette
3 tbsp olive oil
grated zest and juice of 1 orange
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 To make the orange vinaigrette, whisk all the ingredients together in a bowl until thoroughly combined.

2 Toss the salad leaves in the orange vinaigrette.

3 Divide the dressed leaves between two serving plates. Add the dressed crabs, sprinkle with chives and serve with some crusty bread.

Sea Bass with Orange Sauce

How to Make Sea Bass with Orange Sauce Recipe - preparation 25 minutes cooking time 40 minutes

Serves 6

Ingredients:
6 x 125g/4oz sea bass fillets
4 tbsp olive oil
salt and ground black pepper
finely chopped parsley to garnish
new potatoes or rice to serve
For the orange sauce
1 tsp cornflour (cornstarch)
300ml/½ pint/1¼ cups double (heavy) cream
finely grated zest and juice of 2 oranges
salt and ground black pepper

Method:
1 Score the skin of the sea bass 3 or 4 times with a knife. Season lightly with salt and pepper.

2 Heat the oil in a large frying pan over a medium heat. Add the sea bass, skin-side down, and press down with a spatula to flatten the fish. Cook for 3–4 minutes until the skin is crisp and golden, the turn the fish over and cook the other side for 2 minutes. Remove and keep warm.

3 Blend the cornflour with a little cold water in a small pan, then stir in the cream and orange zest and juice. Cook over a low heat, stirring, until slightly thickened. Simmer gently for 2–3 minutes and season to taste.

4 Divide the sea bass among six serving plates. Pour a little sauce around the fish and sprinkle with parsley. Serve with new potatoes or boiled rice.

Fried Dover Sole

How to Make Fried Dover Sole Recipe - preparation 5 minutes cooking time 20 minutes

Serves 2

Ingredients:
2 x 275g/10oz Dover soles, gutted and descaled
3 tbsp plain (all-purpose) flour
2 tbsp olive oil
25g/1oz/2 tbsp unsalted butter
3 tbsp chopped fresh parsley
juice of ½ lemon
salt and ground black pepper
lemon wedges to serve

Method:
1 Pat the Dover soles dry with kitchen paper. Put the flour on a large plate and season with salt and pepper. Dip the fish into the seasoned flour to coat both sides evenly.

2 Heat 1 tbsp oil in a large frying pan and fry one Dover sole for 4–5 minutes on each side until golden. Transfer to a plate and keep warm.

3 Add the remaining oil to the pan and cook the other sole in the same way, then remove and keep warm.

4 Melt the butter to the pan and remove from the heat. Add the parsley and lemon juice and season to taste with salt and pepper.

5 Pour over the fish and serve with lemon wedges.

Seafood Fritto Misto

How to Make Seafood Fritto Misto Recipe - preparation 20 minutes cooking time 10 minutes

Serves 6

Ingredients:
450g/1lb squid, cleaned
340g/12oz whitebait
450g/1lb firm white fish fillets, e.g. cod or haddock, skinned, and cut into thin strips
12 large raw prawns (shrimp), peeled with tails intact
4 tbsp seasoned flour
vegetable oil for deep-frying
salt and ground black pepper
lemon wedges and fresh parsley sprigs to garnish

Method:
1 Slice the body of the squid into rings and the tentacles into pieces. Toss all the fish and shellfish in seasoned flour.

2 Heat the oil in a deep-fat fryer to 190°C/375°F – test by frying a small cube of bread; it should brown in 20 seconds. Fry the fish and shellfish, in batches, until crisp and golden. Drain on kitchen paper and keep warm while frying the rest.

3 Divide the fish and shellfish among six warmed plates. Season with salt and pepper and serve immediately with sprigs of parsley and lemon wedges.

Crabcakes with Chilli Mayo

How to Make Crabcakes with Chilli Mayo Recipe - preparation 15 minutes plus chilling cooking time 6 minutes

Serves 4

Ingredients:
250g/9oz/1 cup white crab meat
2 spring onions (scallions), chopped
1 red chilli, finely chopped
2 tsp grated fresh root ginger
1 tbsp Thai fish sauce
1 tbsp mayonnaise
2 tbsp chopped fresh coriander (cilantro)
50g/2oz/1 cup white breadcrumbs
plain flour to dust
1 tbsp oil
For the chilli mayo
150ml/¼ pint/scant ⅔ cup mayonnaise
1 garlic clove, crushed
2 tbsp Thai sweet chilli sauce

Method:
1 To make the crabcakes, put the crab meat, spring onions, chilli, ginger, fish sauce, mayonnaise and coriander in a blender or food processor and blitz until combined.

2 Add the breadcrumbs and blitz briefly. Form the mixture into 12 small patties and dust them lightly with flour. Cover and chill in the refrigerator for 1 hour.

3 To make the chilli mayo, mix together the mayonnaise, garlic and sweet chilli sauce in a bowl. Set aside.

4 Heat the oil in a frying pan over a medium heat and add the crabcakes. Cook for 2–3 minutes on each side or until crisp and golden brown.

5 Serve the hot crabcakes with the chilli mayo.

Dressed Crab

How to Make Dressed Crab Recipe - preparation 30 minutes

Serves 2

Ingredients:
900g/2lb prepared crabs in their shells
1 tbsp lemon juice
2 tbsp fresh white breadcrumbs
1 hard-boiled egg
2 tbsp finely chopped fresh parsley
salt and ground black pepper
cayenne pepper to dust
mixed salad leaves and thinly sliced brown bread and butter to serve

Method:
1 Flake the white crab meat into a bowl, removing any pieces of shell, then add 1 tsp lemon juice and season to taste.

2 Put the brown crab meat in another bowl and stir in the breadcrumbs and remaining lemon juice. Season with salt and pepper to taste.

3 Put the white crab meat into the crab shells, arranging it down either side. Spoon the brown meat into the centre.

4 Finely chop the egg white and press the yolk through a sieve.

5 Arrange neat lines of chopped parsley, sieved egg yolk and chopped egg white between the white and brown crab meat.

6 Dust lightly with some cayenne pepper. Serve with salad leaves with some brown bread and butter.

Dressed Crab

Shellfish Curry

How to Make Shellfish Curry Recipe - preparation 10 minutes cooking time 10–15 minutes

Serves 6

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 red chilli, diced
a handful of fresh coriander (cilantro), chopped
2 kaffir lime leaves, chopped
1 tbsp Thai green or red curry paste
1 x 400ml/14fl oz can coconut milk
475ml/16fl oz/2 cups fish stock
400g/14oz scallops
250g/9oz peeled raw tiger prawns (shrimp)

Method:
1 Heat the oil in a wok or deep frying pan over a high heat. Add the lemongrass, chilli, most of the coriander and the lime leaves and stir-fry for 1 minute. Add the curry paste and fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced.

3 Add the scallops and prawns and bring back to the boil, then reduce the heat and simmer gently for 2–3 minutes until the scallops are cooked and the prawns turn pink.

4 Serve the curry, sprinkled with the remaining chopped coriander, with some boiled rice or noodles.

Scampi Provencal

How to Make Scampi Provencal Recipe - preparation 25 minutes cooking time 20 minutes

Serves 4

Ingredients:
3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp tomato paste
150ml/¼ pint/scant ⅔ cup white wine
675g/1½lb tomatoes, skinned, seeded and roughly chopped
675g/1½lb peeled raw scampi or tiger prawns (jumbo shrimp)
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 minute. Pour in
the wine, bring to the boil and let it bubble away for 10 minutes or until well reduced.

2 Add the chopped tomatoes and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until pulpy.

3 Add the scampi or tiger prawns to the hot sauce and simmer gently, stirring, for 2–3 minutes until they turn pink.

4 Scatter with parsley and serve immediately with rice.

Lobster Thermidor

How to Make Lobster Thermidor Recipe - preparation 30 minutes cooking time 15 minutes

Serves 4

Ingredients:
25g/1oz/2 tbsp butter
1 shallot, finely chopped
4 tbsp white wine
300ml/½ pint/1¼ cups béchamel sauce
4 x 450g/1lb prepared cooked lobsters
2 tbsp chopped fresh parsley
1 tsp Dijon mustard
juice of ½ lemon
4 tbsp freshly grated Parmesan
a pinch of paprika
salt and ground black pepper

Method:
1 Melt the butter in a pan, add the shallot and cook gently over a low heat for 5 minutes or until softened. Add the wine and let it bubble away until reduced by half. Add the béchamel sauce and simmer until reduced.

2 Add the lobster meat to the sauce with the parsley, mustard, lemon juice and salt and pepper to taste.

3 Preheat the grill (broiler). Spoon the mixture into the lobster shells and sprinkle with the Parmesan.

4 Pop under the hot grill until browned and bubbling. Serve immediately, dusted with paprika.

Moules Mariniere

How to Make Moules Mariniere Recipe - preparation 15 minutes cooking time 20 minutes

Serves 4

Ingredients:
2kg/4½lb live mussels, scrubbed and beards removed
25g/1oz/2 tbsp butter
1 small onion, finely chopped
1 garlic clove, crushed
125ml/4fl oz/½ cup medium white wine
125ml/4fl oz/½ cup double (heavy) cream
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Discard any mussels that are open or have broken shells. Heat the butter in a large pan and cook the onion and garlic over a medium heat for 10 minutes or until softened.

2 Add the wine to the pan and bring to the boil. Tip in the mussels and reduce the heat. Cover the pan and cook for 5 minutes, shaking the pan occasionally, until all the shells have opened – discard any mussels that fail to open.

3 Remove the mussels with a slotted spoon and put into serving bowls.

4 Add the cream and parsley to the pan, season with salt and pepper and cook for 1–2 minutes.

5 Pour the sauce over the mussels and serve immediately.

Scallops with Rocket Pesto

How to Make Scallops with Rocket Pesto Recipe - preparation 15 minutes cooking time 2 minutes

Serves 4

Ingredients:
16 scallops
olive oil to brush
salt and ground black pepper
lemon wedges to serve
For the rocket pesto
75g/3oz rocket
25g/1oz/¼ cup pinenuts (pignoli)
2 garlic cloves, crushed
50g/2oz/⅓ cup freshly grated Parmesan
juice of ½ lemon
150ml/¼ pint/scant ⅔ cup olive oil

Method:
1 To make the pesto, put the rocket, pinenuts, garlic, Parmesan and lemon juice in a food processor or blender. Blitz until well blended. With the motor running, gradually pour in the olive oil until thoroughly combined. Season with salt and pepper. Transfer to a serving bowl and set aside.

2 Pat the scallops dry with kitchen paper. Brush with a little oil and season with salt and pepper.

3 Grill (broil) the scallops for 2 minutes, turning once, until browned and just cooked through. Take care not to overcook them. Garnish with lemon wedges and serve with pesto.

Balsamic Glazed Scallops

How to Make Balsamic Glazed Scallops Recipe - preparation 15 minutes cooking time 15 minutes

Serves 6

Ingredients:
175g/6oz pancetta cubes
18 scallops (with or without the corals), cleaned
1 tbsp olive oil
squeeze of lemon juice
salt and ground black pepper
a few drops of balsamic glaze
whole chives to garnish

Method:
1 Fry the pancetta in a large frying pan over a medium heat, turning occasionally, for 6–8 minutes or until golden brown. Remove from the pan and set aside.

2 Pat the scallops dry with kitchen paper and season with salt and pepper. Heat the oil in the pancetta pan and cook the scallops over a high heat for 3–4 minutes, turning halfway, until lightly golden and tender. Do not overcook.

3 Divide the scallops among six plates and spoon the pancetta mixture and any remaining oil around them. Add a squeeze of lemon juice. Dot the plates with balsamic glaze and serve immediately, garnished with whole chives.

Spanish Fried Squid

How to Make Spanish Fried Squid Recipe - preparation 5 minutes cooking time 5 minutes

Serves 4

Ingredients:
½ tbsp olive oil
340g/12oz baby squid, sliced
1 garlic clove, crushed
75g/3oz chorizo, cubed
75g/3oz rocket (arugula)
2 lemons, halved
sea salt and ground black pepper

Method:
1 Heat the oil in a frying pan and cook the squid and garlic for 1 minute over a medium heat or until the squid is cooked. Drain on kitchen paper and then transfer to a warmed serving dish. Sprinkle with sea salt and a good grinding of black pepper.

2 Cook the chorizo for 3–4 minutes until they turn golden and the fat runs.

3 Divide the rocket among four serving plates. Top with the chorizo and squid and serve with the lemons for people to squeeze over the top.

Ceviche

How to Make Ceviche Recipe - preparation 20 minutes plus overnight chilling cooking time 7 minutes plus cooling and chilling

Serves 4

Ingredients:
450g/1lb white fish fillets, skinned and cut into thin strips
1 red onion, thinly sliced
juice of 6 limes
2 tbsp olive oil
a pinch of sugar
4 tomatoes, seeded and roughly chopped
1 red chilli, diced
1 ripe avocado, peeled, stoned and diced
2 tbsp chopped fresh coriander (cilantro) plus extra to garnish
salt and ground black pepper
tortilla chips to serve

Method:
1 Put the fish strips in a bowl with the red onion. Pour over the lime juice and sprinkle lightly with salt. Cover and chill in the refrigerator for 24 hours, turning the fish occasionally.

2 Drain the fish and red onion from the marinade and mix with the oil, sugar, tomatoes, chilli, avocado and coriander. Season to taste with salt and pepper.

3 Divide among four serving plates, sprinkle with coriander and serve with tortilla chips.

Seafood Cocktail

How to Make Seafood Cocktail Recipe - preparation 15 minutes Serves 4

Ingredients:
½ iceberg lettuce, shredded
340g/12oz cooked peeled prawns (shrimps) and white crabmeat
snipped fresh chives to garnish
For the dressing
5 tbsp mayonnaise
2 tbsp tomato chutney
dash of Tabasco
squeeze of lemon juice
salt and ground black pepper

Method:
1 Line four small glasses with shredded lettuce.

2 To make the dressing, put the mayonnaise in a bowl and mix with the tomato chutney, Tabasco and lemon juice. Season with salt and pepper to taste.

3 Mix the prawns and crabmeat into the dressing and spoon the mixture into the glasses.

4 Sprinkle with chives and serve.

Bouillabaisse

How to Make Bouillabaisse Recipe - preparation 15 minutes cooking time 50 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 fennel bulb, chopped
2 celery sticks, sliced
2 garlic cloves, crushed
450g/1lb tomatoes, chopped
1 tsp tomato paste
1 strip of orange zest
1.2 litres/2 pints/5 cups hot fish stock
a pinch of saffron
1kg/2¼lb cubed fish fillets and shellfish, e.g. red mullet, white fish, live mussels,
prawns (shrimp) and crabmeat
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a large pan, add the onion, fennel, celery and garlic and cook over a low heat for 10 minutes or until softened. Add the tomatoes, tomato paste and orange zest, fish stock and saffron.

2 Season with salt and pepper and bring to the boil. Reduce the heat and simmer gently for 30 minutes.

3 Add the fish pieces and shellfish and cook for 5 minutes or until the fish is tender and just cooked and the mussels have opened – discard any mussels that stay closed.

4 Remove and discard the strip of orange peeel. Stir in the parsley and serve in four warmed bowls.

Bouillabaisse

Best Smoked Mackerel Pate

How to Make Best Smoked Mackerel Pate Recipe - preparation 10 minutes plus chilling Serves 6

Ingredients:
300g/11oz smoked mackerel
125g/4oz/½ cup cream cheese
3 tbsp horseradish cream
grated zest of 1 lemon
ground black pepper
crusty bread to serve

Method:
1 Skin the mackerel and pick out any bones. Mash the flesh with a fork in a bowl.

2 Mix the mackerel with the cream cheese, horseradish cream and lemon zest. You can do this in a blender or food processor. Season with pepper.

3 Spoon into a serving dish and level the top. Cover and chill in the refrigerator, preferably overnight.

4 Serve the pâté with crusty bread.

Smoked Trout and Tomato Toasts

How to Make Smoked Trout and Tomato Toasts Recipe - preparation 20 minutes cooking time 5 minutes Serves 4

Ingredients:
7 tbsp crème fraiche
2 tbsp horseradish cream
grated zest and juice of ½ lemon
300g/11oz smoked trout fillets, skinned and flaked
4 ripe tomatoes, sliced
olive oil to drizzle
4 thick slices bread
2 tbsp chopped fresh dill
a handful of mixed salad leaves
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Put the crème fraîche and horseradish cream, lemon zest and juice in a bowl and whisk together. Add the smoked trout and stir gently through the mixture.

2 Preheat the grill (broiler). Arrange the sliced tomatoes on a foil-lined grill pan and drizzle lightly with oil. Grill (broil) for 3–4 minutes until softened.

3 Toast the bread lightly on both sides.

4 Place a slice of toast on each serving plate. Arrange the warm sliced tomatoes on top and season with salt and pepper. Spoon the trout mixture over the tomatoes and sprinkle with dill.

5 Arrange a few salad leaves on the side of each plate. Drizzle with balsamic vinegar and serve.

Trout with Apple and Beetroot Salad

How to Make Trout with Apple and Beetroot Salad Recipe - preparation 15 minutes cooking time 15–20 minutes Serves 4

Ingredients:
4 x 150g/5oz trout fillets
1 tbsp olive oil plus extra to grease
2 apples, cored and cubed
4 cooked beetroot (not in vinegar), cubed
1 bunch of watercress
salt and ground black pepper
whole chives to garnish
For the dressing
3 tbsp olive oil
juice of 1 lemon
1 tsp Dijon mustard
a pinch of sugar

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put each trout fillet on a square of lightly oiled kitchen foil. Brush the fish with oil and season lightly with salt and pepper. Fold the foil around the fish to make a parcel. Press the edges together to seal, then bake in the oven for 15–20 minutes until the fish is cooked and tender.

3 Mix all the dressing ingredients together in a small bowl.

4 Put the apples, beetroot and watercress in a bowl. Add the dressing and mix together lightly.

5 Divide the salad among four serving plates. Add the trout fillets and garnish with chives.

Potted Prawn Pate

How to Make Potted Prawn Pate Recipe - preparation 15 minutes plus chilling Serves 4

Ingredients:
225g/8oz peeled cooked prawns (shrimp)
125g/4oz/8 tbsp butter, softened
grated zest of 1 small lemon
a pinch of cayenne pepper
salt and ground black pepper
sliced baguette or Melba toasts to serve

Method:
1 Finely chop the prawns and place them in a bowl with half the butter, the lemon zest, cayenne and seasoning. Mix everything together well.

2 Spoon the prawn mixture into four ramekin dishes. Melt the remaining butter and pour over the top.

3 Chill in the refrigerator for at least 1 hour. Serve the pâté with sliced baguette or Melba toasts.

Bean and Salmon Salad

How to Make Bean and Salmon Salad Recipe - preparation 15 minutes cooking time 8 minutes Serves 4

Ingredients:
340g/12oz new potatoes, sliced
175g/6oz fine green beans, trimmed and halved
100g/3½oz mixed salad leaves
bunch of spring onions (scallions), sliced
8 baby plum tomatoes, halved
250g/9oz cooked salmon, skinned, boned and flaked
For the dressing
3 tbsp sweet chilli sauce
1 tbsp light soy sauce
2 tbsp olive oil

Method:
1 Cook the potatoes and beans in a pan of boiling water for 6–8 minutes or until just tender. Drain and set aside.

2 Put the salad leaves, spring onions, baby plum tomatoes and salmon in a bowl.

3 In a small bowl, mix together the dressing ingredients.

4 Add the potatoes and beans to the salad bowl with the dressing and toss together gently.

5 Divide the salad mixture among four plates and serve.

Melon and Chorizo Salad

How to Make Melon and Chorizo Salad Recipe - preparation 10 minutes plus chilling cooking time 8 minutes Serves 6

Ingredients:
1 cantaloupe melon
5 tbsp balsamic glaze
1 tsp runny honey
1 tsp olive oil
75g/3oz chorizo, diced
rocket (arugula) or watercress leaves to serve
1 small bunch of fresh chives, snipped

Method:
1 Halve the melon and discard the seeds. Cut each half into three wedges, remove the skin, then cover and chill.

2 Put the balsamic glaze and honey in a small pan and simmer gently for 5 minutes until syrupy. Leave to cool.

3 Heat the oil in a small frying pan over a medium heat and add the chorizo. Fry for 3–4 minutes, turning occasionally, until golden. Strain the oil into a bowl and put aside.

4 Put a melon wedge and some rocket or watercress on each serving plate and sprinkle with some chorizo. Drizzle with the warm chorizo oil and the balsamic glaze. Scatter with chives and serve immediately.

Fig and Prosciutto Salad

How to Make Fig and Prosciutto Salad Recipe - preparation 15 minutes cooking time 5 minutes Serves 4

Ingredients:
225g/8oz green beans, trimmed
4 tbsp olive oil
4 slices ciabatta, cubed
4 Little Gem (or 2 Boston) lettuces, separated into leaves
75g/3oz thinly sliced prosciutto (dry cured ham), torn into strips
4 figs, quartered
1 tsp Dijon mustard
1 tbsp red wine vinegar
salt and ground black pepper
Parmesan shavings to serve

Method:
1 Bring a small pan of water to the boil and cook the beans for 5 minutes or until just tender. Drain well.

2 Heat 1 tbsp oil in a frying pan and fry the ciabatta cubes, turning them frequently, until golden and crisp all over. Drain on kitchen paper and set aside to cool.

3 Put the lettuce in a bowl with the prosciutto, green beans, figs and fried ciabatta. Season lightly with salt and pepper.

4 In a small bowl, mix together the remaining oil with the mustard and vinegar.

5 Drizzle the dressing over the salad and divide among four serving plates. Scatter with Parmesan shavings and serve.

Melon and Prawn Salad

How to Make Melon and Prawn Salad Recipe - preparation 25 minutes plus chilling Serves 8

Ingredients:
1 ripe Charentais melon
1 ripe Galia melon
grated zest and juice of 1 lime
125g/4oz/½ cup light mayonnaise
125g/4oz/½ cup fromage frais
340g/12oz large cooked peeled prawns (jumbo shrimp)
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish

Method:
1 Cut the melons in half and scoop out the seeds. Strain them, reserving the juice. Remove the skin and cut the flesh into chunks. Cover and chill in the refrigerator.

2 Stir the lime zest and juice together with any melon juice into the mayonnaise and fromage frais. Mix together and season to taste with salt and pepper. Stir in the prawns.

3 Arrange the chilled melon and the prawns in mayonnaise on eight serving plates. Sprinkle with coriander and serve.

Melon, Mint and Crispy Ham

How to Make Melon, Mint and Crispy Ham Recipe - preparation 20 minutes cooking time 4 minutes Serves 6

Ingredients:
150g/5oz sliced Parma ham
1 large ripe Charentais melons
75g/3oz rocket (arugula)
3 spring onions (scallions), finely sliced and soaked in iced water
50g/2oz Parmesan, shaved
For the mint dressing
6 tbsp olive oil
2 tbsp white wine vinegar
a pinch of sugar
4 tbsp chopped fresh mint

Method:
1 To make the mint dressing, whisk together the oil, vinegar, sugar and mint in a bowl. Set aside.

2 Preheat the grill (broiler). Place the ham on the grill rack and grill (broil) for 1–2 minutes until crisp and golden brown. Break into large pieces.

3 Remove the skin and seeds from the melon and cut the flesh into chunks.

4 Divide the rocket among six serving plates and top with the melon and crispy ham.

5 Drizzle the mint dressing over the top and garnish with the spring onions. Sprinkle with Parmesan shavings and serve.

Glazed Ham

How to Make Glazed Ham Recipe - preparation 30 minutes cooking time 4 hours Serves 16

Ingredients:
4.5kg/10lb smoked gammon joint, on the bone
2 celery sticks, roughly chopped
1 onion, quartered
1 carrot, roughly chopped
1 tsp black peppercorns
2 tbsp cloves
For the glaze
3 tbsp Dijon mustard
4 tbsp Demerara sugar
juice of 1 orange

Method:
1 Put the gammon in a large pan with the celery, onion, carrot and peppercorns. Cover with cold water and then bring to the boil. Reduce the heat, cover the pan and simmer gently for 3½ hours, or allow 15–20 minutes per 450g/1lb plus 15 minutes. Lift out the gammon on to a board.

2 Preheat the oven to 200°C/400°F/Gas 6.

3 Remove the gammon rind and score the fat in a diamond pattern. Place the gammon in a roasting pan, then stud each diamond of fat with a clove.

4 Gently spread the mustard over the fat and lightly press the sugar into it with your hands. Pour over the orange juice.

5 Roast in the oven for 430 minutes, basting occasionally with the pan juices, until golden brown.

6 Serve the gammon hot or cold, carved into thin slices.

Glazed Ham

Boeuf En Croute

How to Make Boeuf En Croute Recipe - preparation 1 hour plus chilling cooking time 55 minutes Serves 6

Ingredients:
800g/1lb 12oz beef fillet
25g/1oz/2 tbsp unsalted butter
1 tbsp olive oil
175g/6oz shallots, finely chopped
250g/9oz mushrooms, diced
3 tbsp brandy
1 small bunch of fresh parsley, chopped
2 medium (US large) egg yolks
400g/14oz puff pastry
2 eggs, beaten
salt and ground black pepper

Method:
1 Sprinkle the beef with salt and pepper. Heat the butter and oil in a frying pan, add the beef and cook over a high heat, turning, until evenly browned: 6–7 minutes for rare; 9–10 minutes for medium; or 12–14 minutes for well done. Remove from the pan and set aside to cool.

2 Add the shallots to the pan and cook over a medium heat until softened and starting to brown. Add the mushrooms and cook for 3–4 minutes, stirring occasionally. Add the brandy and when it starts bubbling, set alight. When the flames subside, stir in the parsley and cook for 1 minute. Transfer the mixture to a bowl, mix with the egg yolks and set aside.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Roll out the pastry on a lightly floured board to form a large rectangle. Spread half the mushroom stuffing in a strip about the same size as the beef down the centre of the pastry. Place the beef on top and spread the remaining mushroom mixture over the beef.

5 Brush the edges of the pastry with beaten egg, then bring two sides up and over the long edges of the beef. Press together to seal well. Trim a little of the excess pastry from the ends, then fold up over the beef to make a parcel.

6 Roll out the pastry trimmings and cut out leaf shapes. Brush the parcel with beaten egg, arrange the pastry leaves over the pastry joins and brush with more egg.

7 Slide the beef on to a baking sheet and bake in the oven for 30 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10–15 minutes until the pastry is golden brown and puffed up.

8 Leave to stand for 10 minutes, then cut into thick slices and serve with salad or vegetables.

Boeuf En Croute

Crispy Duck

How to Make Crispy Duck Recipe - preparation 10 minutes cooking time 1 hour Serves 4

Ingredients:
12 small duck legs
2 pieces star anise
4 garlic cloves, chopped
1 tbsp diced fresh root ginger
1 small bunch of fresh coriander (cilantro)
oil for deep-frying
frisée (curly endive) to serve
For the dip
2 tbsp sesame oil
2 tbsp soy sauce
3 tbsp tomato ketchup
1 tsp runny honey
juice of 1 small orange

Method:
1 Prick the duck legs all over with a skewer or fork. Put them in a large pan with the spices and coriander, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 45
minutes.

2 Meanwhile, make the dip by whisking all the ingredients together in a bowl.

3 Drain the duck legs and remove the meat and skin from the bones. Cut into slices.

4 Heat the oil in a large heavy-based pan or deep-fat fryer to 180°C/350°F. Add the duck and fry in batches until crisp and golden brown. Drain on kitchen paper.

5 Serve the duck immediately with the dip and some frisée.

Peking Duck

How to Make Peking Duck Recipe - preparation 10 minutes cooking time 1 hour Serves 4

Ingredients:
2kg/4½lb duck
1 tbsp runny honey
2 tbsp dark soy sauce
a pinch of five-spice powder
To serve
12 ready-made Chinese pancakes
8 tbsp plum sauce
1 bunch of spring onions (scallions), cut into thin strips
½ cucumber, cut into thin strips

Method:
1 Put the duck in a large bowl. Pour a kettleful of boiling water over it. Remove the duck and dry inside and out with kitchen paper. Prick the skin all over with a fork, taking care not to pierce the flesh. Leave it somewhere cool and airy to dry overnight, with a bowl underneath to catch any drips.

2 Heat the oven to 190°C/375°F/Gas 5. Mix the honey and soy sauce with the five-spice powder and rub over the duck. Set aside to dry for 10 minutes. Put the duck on a wire rack over a roasting pan and roast in the oven for 1 hour.

3 Heat the pancakes according to the pack instructions.

4 Strip the skin and meat from the duck and place on a warmed plate.

5 Each person spreads a spoonful of plum sauce on to a pancake, adds some strips of spring onion and cucumber and pieces of duck, then rolls it up tightly.

Peking Duck

Sweet and Sour Duck

How to Make Sweet and Sour Duck Recipe - preparation 15 minutes plus marinating cooking time 15 minutes Serves 4

Ingredients:
3 tbsp light soy sauce
1 tbsp dry sherry
2 tsp sesame oil
340g/12oz duck breast fillets, sliced
2 tsp cornflour (cornstarch)
2 tbsp white wine vinegar
1 tbsp tomato paste
juice of 1 orange
2 tbsp oil
1 red onion, cut into small wedges
1 garlic clove, crushed
1 carrot, cut into matchsticks
125g/4oz sugarsnap peas
½ small pineapple, peeled, cored and cubed

Method:
1 Mix 1 tbsp soy sauce with the sherry and sesame oil. Pour over the duck, then cover and leave to marinate in the refrigerator for at least 30 minutes.

2 Blend together the cornflour, vinegar, tomato paste, orange juice and remaining soy sauce. Set aside for the sauce.

3 Heat the oil in a wok or deep frying pan. Remove the duck from the marinade, reserving the marinade, and cook over a high heat for 3–4 minutes until golden brown and the fat is crisp. Remove and set aside.

4 Stir-fry the onion, garlic and carrot for 2–3 minutes, then add the sugarsnap peas and stir-fry for 1–2 minutes.

5 Add the pineapple, duck, cornflour mixture and the reserved marinade. Bring to the boil, stirring all the time, then reduce the heat and cook for 2–3 minutes until slightly thickened.

6 Serve immediately with boiled rice.

Chicken With Wine and Capers

How to Make Chicken With Wine and Capers Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
25g/1oz/2 tbsp butter
4 small boneless, skinless, chicken breasts
125ml/4fl oz/½ cup white wine
2 tbsp capers
grated zest and juice of 1 lemon
2 tbsp chopped fresh tarragon
salt and ground black pepper
cooked noodles to serve

Method:
1 Heat the oil and 1 tbsp butter in a frying pan set over a medium heat. Add the chicken breasts and then cook for 8–10 minutes on each side until cooked through. Transfer to a warmed plate, then cover and keep warm.

2 Add the wine and capers to the pan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until the wine is reduced by half. Add the lemon zest and juice and the remaining butter and stir in the tarragon. Season to taste with salt and pepper.

3 Divide the chicken among four warmed plates, pour the sauce over the top and serve immediately with noodles.

Malay Peanut Chicken

How to Make Malay Peanut Chicken Recipe - preparation 10 minutes plus 15 minutes marinating cooking time 10 minutes Serves 4

Ingredients:
4 skinless chicken breasts
2 garlic cloves, crushed
3 tbsp groundnut (peanut) oil
chopped fresh coriander (cilantro) to garnish
For the peanut sauce
1 tbsp groundnut (peanut) oil
1 tbsp curry paste
1 tbsp brown sugar
3 tbsp smooth peanut butter
250ml/9fl oz/1 cup coconut milk

Method:
1 Cut the chicken into strips, then mix in a bowl with the garlic and oil. Cover the bowl and leave to marinate in the refrigerator for 15 minutes.

2 To make the peanut sauce, heat the oil in a pan, then stir in the curry paste, sugar and peanut butter. Cook for 1 minute. Add the coconut milk and bring to the boil, stirring all the time, then reduce the heat and simmer for 5 minutes.

3 Meanwhile, heat a wok or deep frying pan and stir-fry the chicken and its marinade in batches over a medium to high heat for 4 minutes until cooked and golden brown.

4 Arrange the chicken on a bed of boiled rice or noodles, and pour the peanut sauce over. Scatter with coriander and serve immediately

Chicken Stroganoff

How to Make Chicken Stroganoff Recipe - preparation 20 minutes cooking time 30 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
4 x 125g/4oz chicken breasts, cut into strips
340g/12oz mushrooms, sliced
125ml/4fl oz/½ cup hot chicken stock
150ml/¼ pint/scant ⅔ cup soured cream
4 tbsp chopped fresh parsley
salt and ground black pepper
boiled rice to serve

Method:
1 Heat 1 tbsp oil in a frying pan. Add the onion and garlic and cook gently over a low heat for 10–15 minutes until soft. Remove from the pan and set aside.

2 Add the remaining oil and fry the chicken over a medium heat, turning occasionally, until golden all over. Add the mushrooms and cook for 5 minutes.

3 Return the onion mixture to the chicken pan and gradually stir in the hot stock, then add the cream and 2 tbsp parsley. Simmer gently for 5 minutes, then season to taste.

4 Divide the chicken mixture between four plates. Sprinkle with the rest of the parsley and serve with boiled rice.

Lebanese Chicken

How to Make Lebanese Chicken Recipe - preparation 10 minutes cooking time 45 minutes Serves 4

Ingredients:
450g/1lb new potatoes, halved
450g/1lb boneless, skinless chicken breasts, cubed
4 garlic cloves, crushed
juice of 2 lemons
1 lemon, cut into wedges
4 tbsp olive oil
a large pinch of paprika
3 tbsp chopped fresh parsley
salt and ground black pepper
harissa paste to serve

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Put the potatoes and chicken in a shallow ovenproof dish. Sprinkle the garlic, lemon juice and seasoning over. Tuck in the unpeeled garlic cloves and lemon wedges. Sprinkle with olive oil and stir gently until everything is coated. Dust with paprika and cover the dish with kitchen foil.

3 Bake in the oven for 30 minutes before removing the foil. Return to the oven and cook for 15 minutes until the chicken is cooked through and the potatoes are tender. Sprinkle the parsley over the top.

4 Divide among four plates and serve with a little harissa.

Warm Chicken Salad

How to Make Warm Chicken Salad Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
3 x 125g/4oz chicken breasts
175g/6oz asparagus tips, trimmed
175g/6oz green beans, trimmed
1 ripe avocado, stoned, peeled and cubed
100g/3½oz mixed salad leaves
salt and ground black pepper
For the blue cheese dressing
50g/2oz creamy blue cheese, e.g. Cambazola or Danish Blue
125g/4oz/½ cup virtually fat-free fromage frais
milk to thin (optional)

Method:
1 Heat a griddle until hot and brush with the oil. Flatten the chicken with a rolling pin and cook on the hot griddle for 8–10 minutes on each side until cooked through and golden brown. Keep
warm.

2 Cook the asparagus in a pan of lightly salted boiling water for 2–3 minutes until tender. Drain and keep warm.

3 Cook the green beans in a pan of lightly salted boiling water for 6 minutes until tender. Drain and keep warm.

4 To make the dressing, mash the blue cheese with a fork in a bowl and stir in the fromage frais, mixing to a creamy consistency. Thin with a little milk, if necessary.

5 Cut the chicken into slices. Toss in a bowl with the warm asparagus and beans. Mix in the avocado and salad leaves.

6 Divide between four serving plates and drizzle over the blue cheese dressing. Serve warm.

Chicken Consomme

How to Make Chicken Consomme Recipe - preparation 30 minutes cooking time 1 hour 15 minutes Serves 6

Ingredients:
340g/12oz skinless chicken breast, minced (ground)
1 large leek, thinly sliced
2 celery sticks, thinly sliced
1 large carrot, thinly sliced
1 small onion, chopped
2 medium (US large) egg whites, beaten, and their shells, crushed
1.7 litres/3 pints/7½ cups hot chicken stock
a dash of sherry or Madeira
salt and ground black pepper

Method:
1 Put the chicken and vegetables in a large pan and mix in the beaten egg whites and egg shells.

2 Gradually whisk in the hot stock, then bring to the boil, still whisking. As soon as it starts to boil, stop whisking, reduce the heat and simmer very gently for 1 hour.

3 Make a hole in the surface crust and ladle the clear stock underneath out into a muslin (cheesecloth)-lined sieve placed over a large bowl.

4 Leave the stock to drain through slowly. Pour into a clean pan and reheat gently. Season to taste and flavour with a little sherry or Madeira.

Slow Cooked Spanish Rice

How to Make Slow Cooked Spanish Rice Recipe - preparation 25 minutes plus infusing cooking time 20 minutes in pan then 1–2 hours on Low Serves 4

Ingredients:
a pinch of saffron strands
1.1 litres/2 pints/5 cups hot chicken stock
2 tbsp olive oil
4 boneless, skinless chicken thighs, roughly diced
1 onion, chopped
1 red (bell) pepper, seeded and sliced
75g/3oz chorizo sausage, diced
2 garlic cloves, crushed
a pinch of chilli powder
300g/11oz/1⅓ cups rice
salt and ground black pepper
4 tbsp chopped fresh parsley

Method:
1 Stir the saffron into the hot stock. Set aside for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the chicken and cook for 10 minutes, turning often, until golden brown, then transfer to a slow cooker.

2 Add the onion to the pan and cook for 5 minutes until softened. Add the red pepper and chorizo and cook for 5 minutes, then add the garlic and cook for 1 minute. Stir in the chilli powder.

3 Stir in the rice and then add the stock and seasoning. Transfer to the slow cooker and stir well. Cover and cook on Low for 1–2 hours until the rice is tender and the chicken is cooked through.

4 Sprinkle with parsley and serve with rice or potatoes.

Roast Chicken with Herbs

How to Make Roast Chicken with Herbs Recipe - preparation 40 minutes cooking time 1 hour 30 minutes Serves 4

Ingredients:
900g/2lb floury potatoes, cut into chunks
125g/4oz/½ cup butter, softened
5 tbsp chopped fresh sage leaves, plus extra leaves
5 tbsp chopped fresh thyme, plus extra sprigs
1 x 1.4kg/3lb chicken
juice of 1 lemon, halves reserved
2 fennel bulbs, cut into wedges
1 red onion, cut into wedges
4 whole garlic cloves in their skins
salt and ground black pepper

Method:
1 Preheat the oven to 190°C/375°F/ Gas 5.

2 Put the potatoes in a large pan of lightly salted water and bring to the boil. Cook for 5 minutes. Drain and shake in the colander to roughen the edges.

3 Meanwhile, blend the butter and herbs. Season well.

4 Push the lemon halves inside the chicken. Ease your fingers under the skin of the neck end to separate the skin from the flesh. Gently push the herb butter up under the skin, reserving a little.

5 Put the chicken in a large roasting pan, pour the lemon juice over and top with the reserved butter. Tuck the potatoes, fennel, red onion and garlic cloves around the chicken.

6 Roast in the oven for 1 hour 20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Carve the chicken and serve with the vegetables.

Roast Chicken with Herbs

Greek Roast Chicken

How to Make Greek Roast Chicken Recipe - preparation 10 minutes cooking time 1 hour 30 minutes Serves 4

Ingredients:
1 x 1.4kg/3lb chicken
salt and ground black pepper
fresh oregano and thyme sprigs
500g/1lb 2oz new potatoes, halved or quartered
juice of 1 lemon
8 unpeeled garlic cloves
2 lemons
4 tbsp olive oil
4 tbsp water

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken in a large roasting pan. Season well and put a few herbs inside the cavity. Arrange the potatoes around it in the pan and tuck in the garlic. Squeeze 1 lemon over the chicken and potatoes. Put the squeezed halves inside the chicken. Cut the other lemon into wedges and place in the gaps. Strip the leaves off the remaining herbs and scatter over the top. Sprinkle with oil. Pour the water into the pan.

3 Roast in the oven for 1½ hours, basting occasionally with the pan juices, and turning the potatoes over as they brown.

4 Remove from the oven, cover with foil and set aside to rest for 10 minutes before carving the chicken. Serve with salad.

Toffee Sauce

How to Make Toffee Sauce Recipe - preparation 2 minutes cooking time 3-4 minutes Serves 6

Ingredients:
75g/3oz/6 tbsp butter
75g/3oz/⅓ cup soft brown sugar
400ml/14fl oz/1⅔ cups condensed milk

Method:
1 Melt the butter in a pan with the sugar. Mix in the condensed milk and cook over a low heat, stirring, for 3–4 minutes, until the sauce smells of toffee. Serve warm or cold.

Mint Sauce

How to Make Mint Sauce Recipe - preparation 10 minutes plus standing Serves 4

Ingredients:
1 small bunch of mint, finely chopped
2 tsp caster (superfine) sugar
2 tbsp white wine vinegar

Method:
1 Put the mint and sugar in a bowl. Add 1 tbsp boiling water and leave for 5 minutes.

2 Stir in the wine vinegar. Set aside for 1 hour before serving.

Tartare Sauce

How to Make Tartare Sauce Recipe - preparation 5 minutes plus standing Serves 6

Ingredients:
150ml/¼ pint/scant ⅔ cup mayonnaise
1 tbsp snipped fresh chives
2 tbsp chopped fresh parsley
2 tsp each chopped capers and gherkins
1 tbsp lemon juice

Method:
1 Mix all the ingredients in a bowl. Set aside for 1 hour before serving.

Melba Sauce

How to Make Melba Sauce Recipe - preparation 5 minutes Serves 4

Ingredients:
225g/8oz/2 cups raspberries
juice of ½ lemon
2 tbsp icing (confectioner’s) sugar

Method:
1 Put the raspberries, lemon juice and icing sugar in a blender and blitz until smooth. Press through a sieve to discard the seeds.

Horseradish

How to Make  Horseradish Recipe - preparation 5 minutes Serves 4

Ingredients:
2 tbsp grated fresh horseradish
juice of ½ lemon
2 tsp sugar
150ml/¼ pint/scant ⅔ cup double (heavy) cream

Method:
1 Mix the horseradish, lemon juice and sugar.

2 Whip the cream to soft peaks, then fold in the horseradish mixture.