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Ingredients

  • 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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Garnish

Accla cress

Borage cress

Method

  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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Ingredients

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.

Method

  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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Ingredients

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

Method

  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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Ingredients

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

Method

  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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Ingredients

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)

Method

  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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Ingredients

350ml       cold water

300g         cream cheese

150g         Angel Delight Strawberry Mousse

150g         Birds Biscuit Base

200g         fresh strawberries, diced

Method

  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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Ingredients

 

500g         McDougall’s Plain or Chocolate Cookie Mix

70ml         water

25g           sultanas

25g           oats

70ml         water

700ml       Cold water

300g         Angel Delight Butterscotch Mousse

 

 

Method

  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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Ingredients

350ml       cold water

150g         Angel Delight Banana Mousse

600g         fresh or tinned diced fruit

Method

  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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Ingredients

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

Method

  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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Ingredients

350ml              cold water

150g                Angel Delight Chocolate Mousse

250g                McDougall’s Chocolate Brownie, cooked

10g                  cocoa powder to decorate

Method

  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.
  • 5 mins
  • 10
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Ingredients

350ml              cold water

75g                  Angel Delight Butterscotch Mousse

75g                  Angel Delight Banana Mousse

200g                Birds Biscuit Base

10g                  cocoa powder

2                      bananas

1 tbsp              lemon juice

Method

  1. Pour 175ml of the cold water into a mixing bowl fitted with a whisk attachment. Add the Angel Delight Butterscotch 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. Slice the banana and add lemon juice to stop it going brown.
  4. Pipe the Angel Delight Mousse into pots, layering both flavours with a sprinkling of the biscuit crumb and some sliced banana between each flavour.
  5. Refrigerate for one hour before serving.
  • 5 mins
  • 10
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Ingredients

350ml              cold water

150g                Angel Delight Chocolate Mousse

10                    ice-cream cones to serve (optional)

5g                   sprinkles (optional)

Method

  1. 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.
  2. Scrape down, increase the speed to high, and allow to whisk for 5 minutes (do not over-whisk.)
  3. Freeze for four hours before serving.
  • 50 mins
  • 2 portions
  • Lunch, Main
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Ingredients

10 g Country Range Ground Almonds
25 ml Country Range Extended Life Vegetable oil
100 ml Country Range Vegetable Bouillon (made up)
100 ml Country Range Tomato and Basil Sauce
1 pack vegan ready roll puff pastry
100 button mushrooms
1 onion
1/8 tsp thyme
1 garlic clove
20 ml almond milk to brush
60 green beans
salt and pepper to season

Method

  1. Pre-heat oven to 200 ̊C fan.
  2. Unroll the pastry flat and cut out 4 large circles.
  3. Slice the mushrooms, dice the onion and fry off in a pan with crushed garlic and thyme, season with salt and pepper.
  4. Add the vegetable stock and reduce by half, thicken with ground almonds and allow the mix to cool.
  5. Split the mix into two and place in the middle of 2 circles of pastry.
  6. Brush the edge of each circle with almond milk and top with the other circle of pastry.
  7. Crimp the edges tight, score the tops, place a little hole in the centre of each and brush with the remaining almond milk.
  8. Bake for 20 minutes until golden and serve with the tomato and basil sauce and green beans.
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Ingredients

For the pickled carrots
3 carrots, peeled and sliced

1 tbsp fenugreek seeds

1 tsp Ajwain seeds

1 tsp Ajwain seeds

1 tsp black mustard seeds

1 tsp black mustard seeds

½ tsp onion seeds

½ tsp onion seeds

1 tsp cumin seeds

1 tsp cumin seeds

1/3 tsp chilli flakes

1/3 tsp chilli flakes

1 tsp salt

1 tsp salt

Vegetable oil – enough to cover the carrots
For the monkfish
300g rock salt

4 X 130g monkfish fillets

4 tbsp Masala spice mix

25g butter
For the red lentils
Splash of vegetable oil

½ onion, peeled and chopped

1 tbsp mild curry powder

225g dried red lentils

500ml chicken stock

½ red chilli, finely chopped

2 heaped tablespoons chopped coriander

Juice of half a lime

Salt
For the coconut garnish

400ml can full-fat coconut milk

1 kaffir lime leaf

Pinch of salt

½ fresh coconut, flesh only, thinly sliced into strips on a mandolin
To serve
Coriander shoots (sprouted coriander seeds)  to garnish

Method

  1. For the pickled carrots - Preheat the oven to 90˚C or the lowest setting. Spread the carrot slices out on a baking tray, and put in the oven overnight, until dried out. Pack the carrot slices into a until dried out. Pack the carrot slices into a sterilised airtight jar. Mix all the spices and salt with enough vegetable oil to cover the carrots, pour over vegetable oil to cover the carrots in the jar and seal. Leave for a couple of weeks (longer if you can) in a cool place before serving.
  2. For the monkfish Sprinkle the salt over the monkfish fillets and leave for 5-6 minutes to draw out the moisture. Rinse the salt off thoroughly under cold running water. Wrap the monkfish in a clean tea towel and leave overnight in the fridge. Spread out the spice mix on a plate and roll the monkfish fillets in the mixture. Seal each the monkfish fillets in the mixture. Seal each fillet in a vacuum food bag and cook for minutes in a water bath at 63˚C. Alternatively, wrap each fillet in heatproof clingfilm. Heat a saucepan of water until it reaches 63˚C on a cooking thermometer, and cook for 11 minutes, keeping the temperature constant. Melt the butter in a frying pan over a medium heat until foaming. Remove the fish from the bags or clingfilm and then sear on each side for 2-3 minutes until golden brown each side for 2-3 minutes until golden brown and crisp all over.
  3. For the red lentils Heat a splash of vegetable oil in a saucepan and sweat the onion over a gentle heat for 4-5 minutes until softened. Stir in the curry 4-5 minutes until softened. Stir in the curry powder, then add the lentils, stir well cover with the stock. Simmer for 10-15 minutes, cover with the stock. Simmer for 10-15 minutes, or until the lentils are tender. When the lentils are cooked, stir in the chilli, coriander and lime juice and season to taste with salt. Set aside.
  4. For the coconut garnish Pour the coconut milk into a saucepan and add the lime leaf and salt. Simmer over a medium heat for about 15-20 minutes until a medium heat for about 15-20 minutes until reduced by half. Heat a frying pan until hot and toast the coconut strips for about 2 minutes until brown and fragrant.
  5. To serve Spoon the lentils onto each serving plate. Carve each monkfish fillet in half and place Carve each monkfish fillet in half and place one piece of monkfish on top of the lentils and the other piece next to them. Drizzle over a bit the other piece next to them. Drizzle over a bit of the reduced coconut milk, then garnish with the toasted coconut strips, pickled carrots and the toasted coconut strips, pickled carrots and coriander shoots.