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Amaretto Sour

Drinks

Ingredients

  • 1.5oz disaronno
  • 0.75oz whiskey (I use JD)
  • Juice of a whole lemon
  • 1tsp simple syrup

Method

Shake all of the ingredients in a cocktail shaker with ice. Strain into a glass and garnish with a slice of orange or glace cherries.

Honey Glazed Carrots

Christmas, Sides

Serves 4 as a side

Ingredients

  • 500g thin carrots (or cut them down the middle in half)
  • 25g unsalted butter
  • 1tbsp goose/duck fat (optional)
  • 4 cloves of garlic
  • 1/4 bunch fresh thyme
  • 2 clementines or half an orange
  • 2 tbsp runny honey

Method

  • Trim most of the leafy green stalks off the carrots, then peel them.
  • Melt the butter and fat (if using) in a large frying pan over a medium heat.
  • Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
  • Pick and sprinkle in the thyme sprigs, squeeze over the orange juice, then add the honey and a splash of water.
  • Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots.
  • Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
  • Remove the lid, then cook until the glaze has reduced, and the carrots are sticky and caramelised, turning often.
  • Serve straightaway, or reheat when needed.

Baked Salted Caramel Cheesecake

Cakes, Desserts

Serves 8-12 people

Ingredients

For the base:

  • 50g melted butter (plus a bit for greasing the tin)
  • 200g chocolate digestives

For the filling and topping:

  • 250g marscapone
  • 500g cream cheese
  • 300g salted caramel sauce from a tin or jar
  • 1 tsp vanilla extract
  • 150g golden caster sugar
  • 2 tbsp plain flour
  • 4 medium eggs

Method

  • Heat oven to 180C/160C fan/gas 4.
  • Butter a 23cm springform cake tin and line the base with baking parchment.
  • Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.)
  • Press the biscuit mixture into the base of the tin. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
  • Meanwhile, scrape the marscapone and cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth.
  • Beat in the eggs, one at a time, until you have a thick, smooth custard consistency.
  • Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins.
  • Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre.
  • Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry.
  • Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
  • When you’re ready to serve, spoon the rest of the caramel sauce over the top of the cake and swirl with the back of a spoon.

Red Wine Jus

Sides

Serves 4 as an accompaniment 

Ingredients

  • 2 tbsp olive oil
  • Any beef trimmings if you have them from the meat you’re cooking
  • 2 large shallots, peeled and finely chopped
  • 2 garlic cloves, whole and slightly crushed
  • 175ml red wine
  • 175ml port (ruby if you can)
  • 1 sprig of rosemary
  • 1 bay leaf
  • 800ml beef stock
  • 25g butter

Method

  • Heat the oil in a large pan on a medium heat
  • Add the beef trimmings and cook until browned all over
  • Stir in the shallots and cook for around 10mins to caramelise
  • Add the wine, port and herbs and simmer until reduced by half
  • Pour in the stock and continue to cook until reduced by half again
  • Strain into a new pan and bring to the boil, then simmer for 10mins
  • Remove from the heat and whisk in the butter
  • Season to taste if needed

Pumpkin (or squash), Sage and Crispy Pancetta Risotto

Pasta and Rice

Serves 4 

Ingredients

  • 500g pumpkin or butternut squash, cut into wedges
  • 100-150g smoked pancetta, cubed or chopped
  • 2 large shallots or a medium onion, finely sliced
  • 2 garlic cloves, chopped
  • 10-15 sage leaves, chopped
  • 150ml white wine
  • 350g risotto rice
  • 1l vegetable stock
  • 50g parmesan

Method

  • Preheat your oven to 200C / 180 Fan
  • Place the pumpkin wedges on a baking tray, drizzle with olive oil and season well with salt and pepper
  • Roast in the oven until golden (roughly 20mins)
  • Meanwhile, add the pancetta to a cold, wide based pan and put on a medium heat on the hob
  • When the fat has rendered out and the pancetta is crispy, transfer it to a bowl and set aside. Keep the fat on the heat.
  • Add the shallots and cook for a few minutes until soft and turning brown
  • Simmer the stock slowly in a saucepan so it’s ready to use
  • Add the garlic and saage to the shallots and cook for a minute until fragrant
  • Add the rice and stir well so it’s all coated
  • Add the wine and cook until it’s mostly gone
  • Add the stock one ladle at a time, constantly stirring the rice so it doesn’t stick
  • Take the pumpkin out of the oven when it’s done and scoop the flesh into a bowl. Mash it up and set aside.
  • Keep adding the stock and stirring until the rice is cooked with a bit of bite left to it. You can add more stock or water as needed.
  • Remove the pan from the heat, stir in the pumpkin, pancetta and parmesan. Add a generous amount of fresh ground black pepper and taste for salt.
  • Serve with extra parmesan on top, and if you’re feeling adventurous, some fried crispy sage.

Apple, Honey and Walnut cake

Cakes, Desserts, Fruit

Ingredients

  • 2 large eggs, at room temperature
  • 75g caster sugar
  • 75g light soft brown sugar
  • 125ml vegetable/sunflower oil
  • 225g runny honey
  • 300g plain flour
  • 90g ground walnuts
  • 3tsp baking powder
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1 bramley apple, peeled, cored and grated
  • 2 red/braeburn apples
  • 1tbsp lemon juice

Method

  • Line a 24cm springform tin with baking paper and grease the sides with butter
  • Preheat the oven to 180c/160 fan/gas mark 4
  • Beat the eggs and sugars with a hand held electric mixer for 5 minutes until pale and fluffy
  • Then beat in the oil and 200g of the honey
  • Mix together the flour, walnuts, baking powder, cinnamon and ginger, then fold it into the wet mixture. Be careful not to overwork the batter
  • Add the grated apple and stir carefully until it’s evenly distributed
  • Add the batter to the cake tin and smooth the top
  • Quarter and core the red apples, and cut each quarter into 2-3mm thick slices
  • Toss the slices in the lemon juice to stop them going brown
  • Fan the slices over the top of the cake, making sure they overlap. There will be enough for an outer and inner ring.
  • Bake for 50mins-1hr until golden and risen
  • Cover with foil and cook for another 15-20mins until a skewer comes out clean
  • Once the cake is done, heat the remaining 25g honey in a small saucepan on a low heat until very runny, and brush it over the warm cake.
  • Optional: sprinkle some crushed walnuts on top
  • Let it cool completely before serving

Rustic buns (aka artisan dinner rolls)

Sides, Starters

Makes 12 rolls. Note: you’ll need to allow for 10-12 hours rising time.

Ingredients

  • 500g strong bread flour
  • 2tsp salt
  • 1tsp active dry yeast
  • 500ml room temperature water

Method

  • Whisk the dry ingredients in a large mixing bowl and make a well in the centre
  • Add the water and mix with a sturdy silicone spatula until incorporated
  • Don’t worry, the dough will be wet and sticky, just make sure it’s all mixed in
  • Cover with cling film and leave to rise for 10-12 hours at room temperature
  • Once risen, the dough will still look funny and will be covered in bubbles
  • Preheat your oven to 220C (200 fan but I don’t use fan), and line your baking sheets with baking paper
  • Spread a generous amount of the bread flour on your work surface and turn the dough out. Turn a few times until covered in flour
  • Divide the dough into 12-16 equal portions, turning each piece to coat in flour
  • Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up.
  • Let shaped rolls rise for 20 minutes.
  • The rolls may look a little deflated as they’re rising and they won’t rise a ton during the 20 minutes but a little magic happens when they hit the hot oven
  • Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden.
  • Transfer rolls to a cooling rack to cool completely.

Authentic Italian Carbonara

Pasta and Rice

Serves 2

Ingredients

  • 250-300g giuanciale or smoked bacon lardons
  • 3 cloves of garlic
  • 1tsp ground black pepper
  • 150-180g spaghetti
  • 4 egg yolks
  • 20g parmesan + some for serving

Method

  • Add the bacon to a large cold frying pan and then put it on a medium-high heat to render out the fat
  • Boil your water and add the spaghetti, cook al dente (don’t remove it from the water, you’ll use it straight away!)
  • Bash the garlic clove to break it open and add to the hot pan with the bacon, stirring occasionally
  • Add the black pepper
  • In the mean time, whisk the egg yolks in a bowl with 20g of parmesan and add a splash of cold water to loosen it up
  • The bacon should be dark and crispy when the pasta is done.
  • Scoop the spaghetti straight from the water into the pan and transfer splashes of water to stop the frying process.
  • When it’s gone quiet, remove from the heat and toss in the egg mixture – be quick so it doesn’t scramble on the bottom of the pan
  • Serve with a sprinkle of parmesan on top

Pineapple Fried Rice

Sides

Serves 2

Ingredients

  • 140g rice, cooked per instructions
  • 200g tin of pineapple chunks in juice, cut into smaller pieces
  • Half a red chilli (de-seed if you want less spice), chopped
  • 3 garlic cloves, chopped
  • 2 spring onions, sliced
  • Small handful of coriander, chopped
  • 1-2tbsp soy sauce

Method

  • Cook your rice and set aside
  • Heat a large frying pan on a medium-high heat and add the pineapple pieces with a very small amount of juice.
  • When the juice has evaporated and the pineapple is starting to caramelise, add a little more juice and wait again.
  • Once dry, add a drizzle of oil and add the garlic and chilli
  • Stir for a few minutes and then add the spring onion
  • Cook all of it together for 5-7 minutes until fragrant
  • Add the rice, a good glug of pineapple juice and the soy sauce (taste for amount)
  • Sprinkle a generous pinch of salt in and stir
  • Cook for another 5 minutes then stir in the coriander and cook for a further 2-5mins
  • If you’re feeling fancy, sprinkle in some turmeric to make it yellow 😀

Spaghetti and Meatballs

Pasta and Rice

Serves 4

Ingredients

Meatballs

  • 500g beef or pork mince (or a mix)
  • 1 sprig of fresh rosemary, finely chopped
  • 1 egg
  • 75g breadcrumbs

Sauce

  • 1 medium onion, finely sliced
  • 2 garlic cloves, finely chopped or put through a press
  • Bunch of fresh basil – pick all the big leaves and leave a few small ones for garnish
  • Half a red chilli, finely chopped
  • 2x 400g tins of plum tomatoes
  • 2 tbsp balsamic vinegar

Method

  • Mix all of the meatball ingredients in a blender or scrunch by hand
  • Make golf ball sized meatballs and set aside
  • Add a large wide frying pan to the hob on a medium heat
  • Cook the onion for 5-7mins until golden and soft
  • Add the garlic and chill, and as soon as they pick up a bit of colour, add the big basil leaves
  • Add the tomatoes and break them up with a wooden spoon
  • Add the balsamic vinegar
  • Season to taste
  • Bring to the boil and let simmer until needed
  • In a new pan, fry off the meatballs until browned on all sides, and then add them to simmer in the sauce until cooked through (min 15mins).
  • Cook your preferred pasta and serve with mini basil on top