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50g    Lakeland Dairies Butter

300g  watercress (reserve some for garnish)

250ml white wine

600ml           Millac Gold Double salt & pepper to taste


  1. Fry the watercress in the butter until wilted.
  2. Add the mustard, white wine, and reduce to half the quantity.
  3. Stir in the Millac Gold Double and let it bubble for a minute.
  4. Blend the sauce, season to taste.
  5. Cook the pasta according to packet instructions.
  6. Serve the pasta sauce with the pasta, grated cheese and watercress garnish.
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  • 250g Cherry tomatoes
  • Handful of Watercress
  • ½ Cucumber
  • 5 Cooks & Co Green Chillies
  • Handful Coriander
  • Juice 1 lime
  • ½ Red onion
  • 1 tbsp extra virgin olive oil
  • 100g Chicken breast pieces
  • 1 Avocado
  • Salt & pepper, to season


  1. Prepare the salad by halving the cherry tomatoes, slicing the cucumber and cutting the slices into quarters, slicing the chillies, slicing the onion into thin strips and roughly chopping the coriander.
  2. Destone the avocado and cut into strips and place into a bowl. Juice the lime over the avocado to avoid browning.
  3. Add the avocado to the other ingredients, then add the diced chicken and olive oil. Mix together, season with salt and pepper, and serve.
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For the lamb roll filling marinade

200g short saddle – trimmings

100g onion blended

1 medium green chilli, blended

½ tsp turmeric

½ tsp Sri Lankan curry powder

¼ tsp chilli powder (option)

1cm ginger, brunoise

2-3 curry leaves

2cm Pandang leaf

½ lime leaf, chiffonade


For the lamb roll filing cooking

1 tbsp oil

¼ tsp mustard

¼ tsp cumin seeds

1/8 tsp fennel seeds

3 fenugreek seeds

1 potato, 1 cm dice


For the wrapping

4 sheets spring roll wrap/pastry

100g panko breadcrumbs

1 egg


For the apple ketchup

2 Bramley apples, peeled, seeded and diced

1 tsp brown sugar or Kithul sugar

3 cloves

¼ tsp nutmeg

½ cinnamon stick

1 piece star anise

3-5 tsp water


For the garnish

20g Koppert Cress spicy water cress

5g Koppert Cress citra leaves

½ lime, zest and juice


  1. Butcher the lamb, leaving the loin for the main and using any leftover and offcuts of lamb for the lamb rolls. Finely dice the lamb.
  2. Marinate in a blend of onion, green chilli, turmeric, chilli powder, Sri Lankan curry powder, ginger, lime leaf and Pandang leaf.
  3. Dice Bramley Apple, add 1tsp butter(Optional) to a pan and add cloves, cinnamon stick and star anise to bring out flavour.
  4. Add apple along with 1 tsp brown sugar and 3 tbsp of water, cover with a cartouche and leave on a low heat.
  5. Dice potato to 1cm cubes. Add oil to a pan and add fenugreek seeds, fennel seeds and cumin seeds and fry. Add the marinated lamb. Brown, add 4 tbsp water add diced potato and cover with a cartouche. Leave on a low heat stirring regularly and cook until potato is tender.
  6. Remove lamb mixture and place in a flat tray, blast chill.
  7. Wrap the lamb mixture in spring roll wrap, and pane with panko breadcrumbs.
  8. Deep fry lamb rolls and serve with apple ketchup.
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  1. Preheat oven to 180°C and grease a 9-inch round baking dish with oil.
  2. Heat the olive oil in a large frying pan over a medium-high heat.
  3. Fry the onions until soft and then add the garlic and fry for another minute.
  4. In a separate bowl combine eggs, red pepper, rocket, mozzarella, pesto, salt and pepper.
  5. Combine the 2 mixtures then pour into the prepared baking dish.
  6. Bake for 40-45 minutes or until set.
  7. Leave to cool for about 5 minutes before serving.
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  • French stick
  • Goats cheese (spreadable)
  • Basil
  • Cooks & Co Red pepper strips

Drizzle with a watercress Pesto

  • Watercress
  • Basil
  • Garlic
  • Pecorino
  • Olive oil
  • Lemon Juice
  • Toasted Pine nuts
  • Salt and Pepper


  1. Cut the French stick onto slices and place under a pre-heated grill until toasted and golden on both sides.
  2. Once cool, spread the goats cheese over the crostini, top with a couple of red pepper strips and a drizzle of the watercress pesto.
  • 50 minutes
  • serves 2
  • Main
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4 lean Welsh Lamb noisettes

Halen Môn Sea Salt** and pepper

50g salted butter, at room temperature

zest of half a lemon and half an orange

1 tbsp Welsh Laverbread

250g cold mashed potato

2 tbsp rolled oats

1 tbsp each of oil and butter


  1. Preheat the oven to 200°C/Gas mark 6.
  2. Mix the butter, laverbread and citrus zest in a small bowl and shape into a cylinder. Wrap in greaseproof paper and refrigerate until required.
  3. Heat the oil in a heavy based, oven-proof frying pan, season the meat on both sides with the salt and pepper and sear for 2-3 minutes on both sides. Slice half the butter and pop on top of each noisette, then transfer to the oven and cook for a further 10-12minutes depending on how pink you like your lamb. Remove from the oven and leave to rest in a warm place.
  4. In the meantime mix the potato with the laverbread and oats, season with pepper and shape into 4 potato cakes of about 2-3cm thickness. Leave them at room temperature. In another frying pan, heat the butter and oil and fry the potato cakes until they are golden and crispy on all sides.
  5. To serve, slice the remaining butter and put a slice on each cooked noisette and plate with the potato cake along with any lamb juices.
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1x free range pork belly – about 3kg in weight without bone

2x Bramley Apples peeled, cored and cut into eight

4x carrots peeled and cut roughly

3x parsnips peeled and cut roughly

1x celeriac peeled and cut roughly

1x travise( separated into individual leaves)

1/2bt; white wine

rock salt

4x tblsp honey


  1. Prep - Take the pork belly and rub a generous amount of rock salt into the flesh and skin and then leave for 24 hours. Then thoroughly wash and place in a large deep roasting tray. Adda pint of water to the tray and cover with baking parchment then a sheet of tin foil on top and seal the edges. Cook in a preheated oven at 100oC for 10 hours .
  2. Then remove the pork from the oven drain off the excess liquid and set side but leave the pork in the tray. Prick the pork skin with a sharp knife and then put in a hot oven 185oC for 30-40 mins until the skin is crispy.
  3. Remove from the oven and set aside for 30 mins. Meanwhile place all the roughly cut vegetables in a roasting tray in the oven until golden brown.
  4. To serve - Place the pork belly under a hot gril aftera few minutes the skin should start to bubble up like crispy pop corn. Finish the roast vegetables with a spoonful of honey and the travise leaves, pleace back in the oven for two minutes until the leaves begin to wilt.Witha largesharp knife cut the pork into rustic pieces and mix with the roasted vegetables. Place neatly on a serving dish and drizzle a little of the cooking juice over , sprinkle with rock salt and serve.
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For the sweet pastry

190g icing sugar

210g diced unsalted butter (soft)

2 eggs

500g plain flour

5g finely chopped thyme

For the treacle filling

225g golden syrup

50g treacle

220ml double cream

75g fresh white bread crumbs

2 eggs

1 tbsp lemon juice

1 orange zest


For the ice cream

11 cardamom pods

425ml double cream

6 organic eggs

85g caster sugar


  1. First let’s make ice cream 24 hours before. Crush the cardamom pods, tip them into a saucepan and mix in the cream. Set over a low heat, bring to the boil, then remove from the heat. Cover and leave to infuse for 30 minutes.
  2. Whisk the egg yolks with the sugar until they become pale and fluffy, then slowly stir in the cardamom cream. Return to a clean pan and place over a low heat. Keep stirring with a wooden spoon until the mix forms a thick custard.
  3. As soon as it forms the thick custard, remove from the heat and tip into the bowl sitting on the ice. Keep stirring until it is tepid, then strain into a container.
  4. Once cold, process the custard in an ice-cream maker, or in a pacojet beaker freeze it.
  5. To make the sweet pastry- In a mixing bowl cream the butter and icing sugar and thyme together. Mix until very pale. While still mixing, slowly add the eggs a little at a time, making sure the first egg is fully combined before adding the second. Sift in the plain flour and mix well until you can form a smooth pastry ball. Flatten out the pastry with a rolling pin and Wrap in cling film and refrigerate for a minimum of 2 hours.
  6. Once the pastry has rested, it is now ready to roll. First, butter a 10” flan ring which has a removable base. Lightly flour a worktop and a rolling pin. Unwrap the pastry and lay it on the surface. Roll the pastry out until you have a large circle 1/2 cm thick. Carefully place the pastry into the flan ring, making sure it goes all the way to the edges. Place the ring on to a tray and refrigerate for a further 30 minutes. Once chilled prick the bottom of the tart case with a fork about 10-15 times evenly across the base. Cover the tart case with baking paper and fill with baking beans. Again leave this to rest in the fridge until you have the treacle tart filling ready.
  7. To make the filling gently heat the treacle, golden syrup and double cream in a heavy based saucepan for 5 minutes. Remove from the hob and while still warm, whisk in the eggs and then add the orange zest, lemon juice and breadcrumbs until all the mixture is incorporated.
  8. Preheat the oven to 160ᵒC. To bake, take the baking bean-filled pastry case from the refrigerator and place into the middle of an oven then bake for 20 minutes. Take the case out of the oven, carefully remove the baking beans and return to the oven to bake for a further 10 minutes. Remove the case from the oven and carefully pour the treacle filling into the pastry case. Return the tart to the oven and bake for 30-40 minutes until the middle of the tart is just cooked. The top of the tart filling should look as though it has dried out and is beginning to crack.
  9. Allow the tart to cool on a cooling rack then remove from the flan ring. Slice the tart into portions and serve with cardamom ice cream.
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Oysters with soy and jalapeño

30 oysters

2 jalapeño

2 tsp red miso

2 lime

soy sauce, as needed

Oyster crème

100g egg whites

200g yoghurt

50g white balsamic vinegar

300g grape seed oil

250g sunflower oil

4 oysters

salt, as needed

lemon juice as needed

Oyster paper

1 dl oyster juice

0.5 dl white wine

1 dl water

60g tapioca flour

1g mother-of-pearl powder

Sorbet of cucumber and preserved ginger

600g cucumber

50g preserved ginger

50g juice of preserved ginger

50g sugar water (1:1)

1 tbsp lime juice

3g salt

10g shallots, minced

5g gelatine leaves (0r 20g sorbet stabiliser)

Aclla Cress and cucumber coulis

500g cucumber, cut into pieces

50 ml mirin

50 ml sushi vinegar

2 punnets Aclla Cress

xanthum gun, as needed

sea salt and black pepper, as needed


Accla cress

Borage cress


  1. For the oysters with Jalapeno - Clean the jalapeño and blend with the miso, lime juice and zest into a paste. Blanch the oysters in boiling water for no more than one minute (depending on their size), and rinse immediately in cold water. Open the shells, cut the oysters free and turn over.
  2. For the oyster Creme- Mix together the egg white, yoghurt, salt, and white balsamic vinegar. To make the mayonnaise, add the oil drop by drop while continuing to mix. Shuck the oysters and sieve the oyster liquid. Stir the oysters and the strained oyster liquid through the crème and season to taste with the lemon juice and zest. Strain the crème and transfer to a piping bag.
  3. For the oyster paper- Combine all ingredients well and transfer to a thermo blender. Heat the mixture at 90°C for 30 minutes in the thermo blender at speed 3. Set aside to rest for two hours in the refrigerator. With a pallet knife, spread the mixture paper-thin over a silicone sheet. Create shapes by placing small profiles under the silicone sheet. Dry in a 120°C oven for approximately 30 minutes. Remove the oyster paper from the oven and break into pieces. Store the pieces immediately in an airtight container with silicone granules.
  4. Sorbet - Peel the cucumber, cut into pieces and measure 400g. Purée the peeled cucumber with the rest of the ingredients and pour through a fine strainer. If you will be stabilizing the sorbet with gelatine, heat a small amount of the liquid and dissolve the soaked gelatine in it. Combine with the rest of the liquid and continue. If you will be using a sorbet stabiliser, dissolve the stabiliser in the liquid with a hand-held blender and continue. Churn using a ice cream machine until you have a sorbet. Fill a piping bag with the cucumber sorbet
  5. Coulis - Cut the Aclla Cress just above the tray and place in a blender together with the cucumber, mirin, and sushi vinegar. Blend to a smooth coulis. Season to taste with salt and pepper. Add the xanthan gum if you wish to thicken the coulis.
  6. Garnish - Pipe a little of the spicy paste on the oyster and baste with a little soy sauce. Place on the plate. Pipe on some dots of oyster crème. Break per serving 3 pieces of oyster paper. Pipe some little dots of the oyster crème on the paper. Pipe on the cucumber sorbet. Place the oyster paper on top of the sorbet and two oysters. Garnish with Borage and Accla cress.
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6 oysters

2 tbsp butter

1 tsp finely chopped shallots

1 tsp chopped celery leaves

1 tsp chopped flat parsley

½ tsp snipped tarragon

a few drops angostura

a few drops tabasco

3 tbsp fine Ciabatta breadcrumbs.


  1. Preheat the grill to its highest setting.
  2. Open the spanking fresh oysters with a shucker. Check you have left no shards of shell in the oyster shell.
  3. Place in fridge until further use.
  4. Melt the butter in a small frying pan. add the shallots and cook until soft add the breadcrumbs cook until crumb is nicely buttery toastie.
  5. Remove pan from heat stir in the herbs and celery leaves.
  6. You should have a fragrant delicious green coloured crumb. Place a teaspoon of crumb herb mixture onto each half oyster shell to evenly cover the oysters.
  7. Place the oysters onto a baking tray and place under the grill cook until the crumb is lightly coloured .
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12 oysters

100g butter

1 tbs tarragon, finely chopped

1 tbs chives, finely chopped

1 tbs flat leaf parsley, finely chopped

1 tsp lemon zest


  1. In a saucepan melt the butter and add all the other ingredients.
  2. Put the oysters on a high grill until the lids pop.
  3. Remove the lids and add some herb butter to each shell.
  4. Serve immediately.
  • 15 mins
  • 10
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350ml       cold water

75g           Angel Delight Strawberry Mousse

75g           Angel Delight Banana Mousse

1               banana diced

1 tsp         lemon juice

100g         diced fresh strawberries

10g           sprinkles optional


  1. Pour 175ml of the cold water into a mixing bowl fitted with a whisk attachment. Add the Angel Delight Strawberry Mousse and whisk for 30 seconds on slow speed. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  2. Repeat with the Banana Angel Delight Mousse and remaining 175ml cold water.
  3. Mix the banana with the lemon juice to stop it going brown. Divide the banana between the pots and add the diced strawberries.
  4. Pipe the Angel Delight Strawberry Mousse and banana mousse in layers on top of the fresh fruit and chill for one hour.
  5. Add sprinkles to serve if you wish.
  • 15 mins
  • 10
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130g                McDougall’s Strawberry Jelly Crystals

675ml              boiling water

150g                frozen summer berries, defrosted

350ml              cold water

150g                Angel Delight Strawberry Mousse

100g                fresh strawberries, diced (optional)


  1. Add the McDougall’s Jelly Crystals to boiling water and stir until they dissolve.
  2. Pour the solution into serving pots or bowls, and leave to set in the fridge.
  3. To make the Angel Delight Mousse, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Strawberry Mousse and whisk for 30 seconds on slow speed.
  4. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  5. Place the summer berries on top of the set jelly, then pipe the Angel Delight Mousse on top. Chill for one hour.
  6. Top with fresh diced strawberries if you wish.
  • 10 minutes
  • 10
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350ml       cold water

300g         cream cheese

150g         Angel Delight Strawberry Mousse

150g         Birds Biscuit Base

200g         fresh strawberries, diced


  1. Pour the cold water and cream cheese into a mixing bowl fitted with a whisk. Add the Strawberry Angel Delight Mousse and whisk for 30 seconds on slow speed.
  2. Scrape down and whisk for a further 5 minutes on high speed.
  3. Divide the biscuit crumb between the pots and then top with the Angel Delight Mousse and fresh strawberry.
  4. Chill for one hour before serving.
  • 25-30 mins
  • 20
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500g         McDougall’s Plain or Chocolate Cookie Mix

70ml         water

25g           sultanas

25g           oats

70ml         water

700ml       Cold water

300g         Angel Delight Butterscotch Mousse




  1. Place the McDougall’ s Cookie Mix into a bowl fitted with a beater attachment. Add the sultanas and oats and blend in the water on slow speed. Mix for 30 seconds until a soft dough is formed. Do not over mix.
  2. Roll the dough into a sausage shape and divide into 20 portions.
  3. Lightly flatten each cookie onto a greased baking sheet.
  4. Bake at 190°C/375°F/Gas Mark 5 for 9-11 minutes for soft chewy Cookies, or 13-15 minutes for crunchier Cookies. For fan assisted ovens, reduce the temperature to 180°C/350°F/Gas Mark 4.
  5. Leave the cookies on the tray for 2-3 minutes to firm up slightly before placing them on to a cooling rack.
  6. To make the Angel delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Mousse and whisk for 30 seconds on slow speed.
  7. Scrape down and whisk for a further 5 minutes on high speed.
  8. Pipe into pots and chill for one hour before serving with the cookies.
  • 15 mins
  • 10
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350ml       cold water

150g         Angel Delight Banana Mousse

600g         fresh or tinned diced fruit


  1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Banana and whisk for 30 seconds on slow speed.
  2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  3. Chill for one hour.
  4. Serve with the fruit.
  • 15 mins
  • 10
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600ml       boiling water

35g           McDougall’s Lime Jelly

35g           McDougall’s Strawberry Jelly

35g           McDougall’s Orange Jelly

350ml       cold water

150g         Angel Delight Banana Mousse


  1. Bring the water to the boil. Add 200ml of boiling water to each of the jelly flavours and stir until it’s dissolved. Leave them to set. Once set, stir with a fork to break it up and reserve until needed.
  2. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Banana and whisk for 30 seconds on slow speed.
  3. Scrape down, increase speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  4. Using a spoon, divide the three different jellies between the pots so they are layered in the pot. Then top with the Angel Delight Banana and chill for one hour.
  • 5 mins
  • 10
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350ml              cold water

150g                Angel Delight Chocolate Mousse

250g                McDougall’s Chocolate Brownie, cooked

10g                  cocoa powder to decorate


  1. Pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Chocolate Mousse and whisk for 30 seconds on slow speed.
  2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  3. Dice the chocolate brownie into 1cm chunks and place half into the dishes or pots. Pipe the Delight on top with the remaining diced chocolate brownie and chill for one hour before serving.
  4. To serve dust with cocoa powder.