Pan fried salmon with shallot lyonnaise potatoes

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There’s nothing much more enticing than a crispy skin salmon fillet on a bed of shallot sautéed potatoes with a herby tomato dressing… unless it’s second helpings! This recipe also works well with other fish fillets like sea bass but equally as good with a meat fillet of your choice.

Serves 2

Ingredients

  • 200g new potatoes
  • 4 large shallots, peeled and finely chopped
  • 50ml vegetable oil
  • 100ml white wine
  • 5g fresh basil, coarsely chopped
  • 2g fresh tarragon, coarsely chopped
  • 10g snipped chives
  • 10g fresh flat-leaf parsley, coarsely chopped
  • juice of ½ lemon
  • 1 large tomato, skinned, seeded and chopped
  • salt and freshly ground black pepper
  • 15g butter
  • 2 x 150g salmon fillets

Method

  1. Cook the potatoes in boiling salted water until tender, about 15 minutes. Drain, cut each potato in half and set aside.
  2. Heat one-third of the oil in a pan, add half of the shallots and cook for 5 minutes. Add the white wine and cook until it has almost completely evaporated. Remove from the heat, add another one-third of the oil, the basil, tarragon, chives, parsley, lemon juice, tomatoes and salt and pepper to taste.
  3. Heat most of the remaining oil in a large non-stick frying pan. Add the potatoes and cook until starting to colour. Add the remaining shallots, butter and seasoning to taste. Cook until golden.
  4. Meanwhile, brush the salmon fillets with any remaining oil and cook in a non-stick pan until tender. Cook skin-side down first for about 4 minutes, until the skin is crispy, then turn over and cook for a further 1 minute.
  5. To serve, spoon the potatoes onto a plate, spoon over the herby sauce and top with a salmon fillet.

Tip

If you’re looking for a quick and easy dessert for then nothing could be more indulgent than chocolate dipped strawberries. Dip whole, unhulled strawberries in melted chocolate (holding the stalk to assist with this), place on non-stick parchment and chill to set. Share of course!

Pink Lady French Crepes

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This recipe is loosely based on the classic French crepe suzette but uses sweet apples as well as orange and lemon. It would be lovely served with a scoop of vanilla ice cream.

Serves 4

Ingredients

Crepes:

  • 125g plain flour
  • 1 vanilla pod, split in half
  • 2 large eggs
  • 200ml milk
  • 15g butter, melted plus extra for cooking

Topping:

  • 150ml fresh orange juice
  • grated zest of 1 orange and 1 lemon
  • 3 tbsp caster sugar
  • 3 cardamom pods, crushed
  • 30g butter, melted
  • 2 Pink Lady apples, cored, thickly sliced and slices halved

Method

  1. To make the crepes, put the flour and vanilla seeds in a bowl and add the eggs. Gradually whisk in the milk and butter to make smooth batter.
  2. Heat a large frying pan and brush with a little extra melted butter. Pour in  a ladleful of the batter, swirl the pan to make a large thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large crepes in total.
  3. To make the topping, put the orange juice, orange and lemon zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter. Add the apples and crepes and gently warm through, tossing in the sauce. Serve at once.

Tip

Adults might like the addition of 2 tbsp Curacao or Grand Marnier to the topping for a special occasion.

 

Wild Alaska Pollock And Prawn Pancakes

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Why not add a twist to your normal pancake repertoire, by making these scrumptious savoury pancakes? They’re made by simply adding flakes of Pollock and prawns to a creamy cheese and herb sauce that’s perfect for filling home-made pancakes.

Serves 4

Ingredients

  • 400g smoked wild Alaska Pollock

Pancakes:

  • 100g plain flour
  • salt and freshly ground black pepper
  • 1 medium egg
  • 300ml milk
  • Vegetable oil for cooking

Sauce:

  • 300ml milk
  • 40g butter
  • 40g plain flour
  • 100g mature Cheddar cheese, grated
  • 75g cooked peeled prawns
  • 1tbsp chopped fresh parsley, dill or chives

Method

  1. Put the smoked Pollock in a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked. The flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set aside.
  2. To make the pancakes, put the flour, a little seasoning and egg in a bowl. Gradually whisk in the milk to make a smooth batter.
  3. Heat a medium heavy-based frying pan and add a few drops of oil. Pour in a ladleful of the batter, swirl the pan to make a thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Transfer to a warmed plate and repeat to make a total of 8 pancakes.
  4. To make the sauce, put the milk, butter and flour in a pan. Heat, whisking constantly, until smooth and thickened. Add the cheese and stir to melt. Add the Pollock, prawns, seasoning to taste and most of the herbs. Heat gently then use to fill the pancakes. Sprinkle with the remaining herbs to serve.

Get Ahead!

The pancakes can be made ahead and placed in a large greased baking dish. Cover with foil and chill. Reheat in the oven at 180°C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT) for about 10 minutes.

Big Breakfast Frittata With Smoky Beans

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For a treat of ‘breakfast in bed’, this recipe hits the spot every time for me. It’s a variation of a ‘Full English’ with eggs, sausage, bacon, potatoes and tomatoes in one pan with a side portion of smoky beans. It’s simple enough for any teenager to prepare and it can also be made well ahead and just reheated (by those who dislike early mornings).

Serves 4

Ingredients

  • sunflower or olive oil
  • 1 onion, cut into 6 wedges
  • 225g new potatoes, cooked and sliced
  • 2 sausages, cooked and sliced
  • 2 rashers lean back bacon, cooked and chopped
  • 5 eggs
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 6 cherry tomatoes, halved (optional)
  • 400g can baked beans
  • ½-1 tsp smoked paprika

Method

  1. Smear a large non-stick frying pan (with heatproof handle) liberally with sunflower or olive oil. Heat, add the onion and cook for about 6-7 minutes or until browned.
  2. Add the potatoes, sausage and bacon. Cook for a further 7 minutes, shaking the pan occasionally.
  3. Beat the eggs with seasoning to taste and the parsley. Pour gently over the potato mixture to cover evenly. Return to a low heat and cook gently for a further 15 minutes until the eggs are just set. Add the tomatoes to the top if using.
  4. Meanwhile, preheat the grill until hot. Place the frittata under the grill and cook for 2-3 minutes until the top is lightly browned. Alternatively place in a very hot oven and cook until the top is lightly browned.
  5. At the same time, place the beans in a pan with the smoked paprika and heat until hot. Serve the frittata cut into wedges with a portion of beans on the side.

Get Ahead!

The frittata can be prepared a day ahead then chilled until required. Reheat in a moderate oven until hot, about 10-15 minutes. The smoky beans are best made fresh.

Oaty Baked Strawberry Cheesecake

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This cheesecake looks stunning and tastes divine, yet takes only minutes to prepare. It can be topped with almost any prepared fruit of your choice and is wonderful with a little single cream to serve. If liked some sultanas or chopped stem ginger could be added to the basic cream cheese mixture.

Serves 8

Ingredients

  • 50g butter
  • 50g clear honey
  • 150g rolled porridge oats
  • 400g cream cheese
  • 3 medium eggs, separated
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 150g fresh strawberries, thinly sliced
  • mint sprigs, to garnish

Method

  1. Preheat the oven if necessary to 180˚C/Esse Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  2. Melt the butter and the honey in a pan then stir in the oats, mixing well. Press onto the base of a 20cm round, loose-bottomed cake tin.
  3. Whisk the cream cheese with the egg yolks, sugar and vanilla essence until smooth.
  4. Whisk the egg whites until stiff then fold into the cream cheese mixture. Pour into the cake tin.
  5. Bake in the oven for 35-40 minutes or until golden and just firm to the touch. Allow to cool before removing from the tin and transferring to a serving plate.
  6. Chill well then top with the sliced strawberries and mint to serve.

Variation

Oaty Baked Rhubarb Cheesecake: Prepare as above but top with 225g cooked rhubarb mixed with 5 tbsp warmed preserve. Rhubarb compôte is particularly good.

 

Warm Jersey Royal Salad With Seared Mackerel

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Here is a fish dish that is perfect for Good Friday eating or great for a simple mid-week supper. Jersey Royal potatoes are simply unbeatable when available in the Spring but any other waxy potato can be used when out of season. A mixed baby leaf salad makes a fine accompaniment.

Serves 4

Ingredients

  • 450g Jersey Royal potatoes, scrubbed
  • 2 spring onions, finely chopped
  • 2 tbsp snipped chives
  • 3 tbsp mayonnaise
  • salt and freshly ground black pepper
  • olive oil
  • 4 fillets fresh mackerel
  • lemon wedges, to serve

Method

  1. Place the Jersey Royals in a pan of salted water, bring to the boil and simmer until the potatoes are cooked, about 15-25 minutes (depending upon size). Drain and cut any large potatoes into bitesized pieces.
  2. Add the spring onions, chives, mayonnaise and salt and pepper to taste and gently fold together. Keep warm while cooking the mackerel.
  3. Lightly smear a frying pan with olive oil and heat until hot. Add the mackerel fillets, skin-side down, reduce the heat to a gentle sizzle and cook until golden brown, about 4-5 minutes. Flip over, season to taste and cook for a further minute or until the fish is cooked. Remove from the heat and allow to rest for 2 minutes.
  4. To serve, place a portion of the warmed potato salad in the centre of 4 plates. Top each with a mackerel fillet. Serve at once with wedges of lemon to squeeze over the fish.

Tip

This dish needs nothing more than a simple baby leaf salad accompaniment. Consider leaves of watercress, corn salad, rocket, chard or spinach tossed in a citrusy lemon dressing.

Roast potatoes

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Serves 4

  • 1 lb (450g) King Edward potatoes
  • 1 oz (25g) Goose fat, dripping or 1 tbsp rapeseed oil
  • 1 tbsp Plain flour (or a mixture of polenta, ground rice, seasoning and mixed herbs)

Method

Oven: ESSE 220 (thermodial at about 25 past the hour)
Prepare ahead: 24 hours, reheat on 2nd runners in 220 oven for 10 minutes in a shallow tin
Freeze: Yes. Reheat from frozen on 2nd runners in 220 oven for 25 minutes in a shallow tin

  1. If using dripping or goose fat, set in a bowl on the back of the cooker to melt.
  2. Line a shallow roasting tin with greaseproof paper. Cut the potatoes into even sized pieces. Put into a pan of cold water. Cover, bring to the boil, and simmer for a minute. Drain then add the flour or polenta mixture. Shake well, then pour in the fat and shake again.
  3. Tip the coated potatoes into the tin and hang from the second set of runners and cook for about an hour, until crisp and golden.

Brussels sprouts cheese bake

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Serves 4

Ingredients

  • 1lb (450g) Brussels sprouts
  • 1 oz (25g) Butter
  • 1 oz (25g) Plain flour
  • ½ pint (300ml) Milk
  • 1 tsp Dijon mustard
  • 2 Eggs
  • 3 oz (75g) Cheddar cheese
  • Salt and pepper

Method

Oven: ESSE 200 (thermodial at about 25 past the hour)
Prepare ahead: 1 hour
Freeze: Before baking

  1. Trim and halve the sprouts (if they are large) and put into a pan, cover with water and put onto the boiling plate. Boil for 3-4 minutes until tender. Drain and pile into an ovenproof dish (2 pints / 1 litre). Put into the slow cooking oven to keep warm while you make the sauce.
  2. Melt the butter in the still-warm pan and stir in the flour, off the heat. Slowly add the milk, stirring all the time. Set onto the simmering plate and bring to the boil, stirring.
  3. Grate the cheese and separate the eggs.
  4. Remove the sauce from the heat and stir in the cheese, mustard and egg yolks. Whisk the egg whites then fold them into the sauce.
  5. Pour over the sprouts and then cook in the centre of the hot oven for 15-20 minutes until puffed up and golden.

Apple Crêpe Cake

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I am not a fan of pancakes/crêpes but serving them with a delicious seasonal apple filling is different and I really do love this cake, which was inspired by an old recipe from The Roux Brothers Cookbook. I found some frozen blackberries in my freezer and add them to the topping.

Ingredients

For the crêpe/pancake batter:

  • 100g plain flour
  • 2 eggs, beaten
  • 300ml whole milk
  • 1 tablespoon oil or melted butter

For the apple filling:

  • Approximately 500g Cox’s apple, peeled and sliced
  • Juice of 1 lemon
  • 50g caster sugar
  • 50g butter
  • 1 teaspoon vanilla essence

For the topping: Maple syrup and blackberries (optional)

Method

Put all the ingredients into a saucepan, add a splash of water and cook gently for about 20 minutes. Then puree in a blender until very smooth.

Make about 15 pancakes ….

To assemble the cake, simply lay a pancake on a plate and spread over a thin layer of the apple puree (use a palate knife). Top with another pancake and continue to make layers of pancakes and apple until you have about 15 pancakes.

Finally drizzle over the top with maple syrup and I used a few blackberries that were left in the freezer from autumn. Cut into slices with a sharp serrated knife.

To make the thinest pancakes, make the batter in advance, the longer you leave it standing the lighter the pancakes!

Sift the flour into a mixing bowl and make a well in the centre. Pour the beaten eggs into the well and gradually incorporate the flour into the eggs. Stir a little of the milk into the mixture to loosen it, then keep stirring and continue until all the flour and milk is mixed in.

Beat to ensure the mixture is smooth, then finally add the oil or melted butter. It will be thin which is good. Chill the batter In the fridge for about an hour. When ready to use, lightly grease the top of the ESSE hotplate (set at 200C) using kitchen paper.

Pour a little of the batter direct on the hotplate, just enough to thinly coat, swirl with the back of the ladle (see video post from yesterday). Cook for a minute, use a palette knife to turn the crêpe over. Cook the second side until golden, then carefully remove into a plate.

The first pancake will always stick, but after that you will be on a roll!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

Char-grilled lettuce with peas, beans and fresh garden herbs

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This delicate yet vibrant summer dish is perfect for those languid summer afternoons in the garden when you’ve just picked the peas and beans you’ve been carefully nurturing since spring.

It was inspired by a recipe in River Cottage chef Gill Meller’s new book: Root, Stem, Leaf, Flower – and a video he recently filmed at River Cottage HQ which showcased this super seasonal dish.

It seemed to be the perfect dish to demonstrate the cooking ability of ESSE’s new Garden Stove – ESSE’s first outdoor cookstove.

I’ve substituted some of the ingredients I didn’t have – such as pickled green peppercorns – and there’s plenty of scope to choose whichever fresh herbs you can get your hands on but this recipe does rely on the freshest peas and beans you can get your hands on – either from the garden or your local market.

Serves

4 people (as an accompaniment)

Ingredients

  • 2 Little Gem lettuces
  • 150g freshly shelled peas
  • 100g freshly shelled broad beans
  • 1 large clove garlic finely sliced
  • 2 tsp Dijon mustard
  • Small pinch of chilli flakes
  • 25g pine nuts
  • 75ml vegetable stock
  • 50ml single cream
  • Generous sprigs of mint, basil, parsley, chives, fennel tops
  • Seasalt
  • Black pepper
  • Olive oil

Method

  1. To get the garden stove up to cooking temperature, light it at least half an hour before you intend to cook and establish a solid bed of burning wood and embers.
  2. Half a dozen 10 to 12-inch logs should do it but add more if necessary. Don’t start cooking until the flames have subsided and are only just licking the grill.
  3. Slice the lettuces in two lengthways and drizzle generously with a good glug of olive oil then season with freshly ground black pepper and sea salt. Let them rest for five minutes then place them cut side down on the grill.
  4. Cook for two to three minutes until the lettuce hearts are showing some charring, then turn to give the leafy side a quick griddle. You’re looking for a bit of charring and color, but no more. Once you’re happy, remove to a warm dish and put to one side.
  5. Place a heavy frying pan directly onto the grill and heat up a mixture of olive oil and butter. Add the pine nuts followed by the sliced garlic a minute later and fry until the nuts are slightly toasted and the garlic is soft.
  6. Add the peas and beans and stir through the oil/butter to coat them. Add the Dijon mustard and the pinch of chill flakes and allow to cook out for two minutes.
  7. Add the stock and let the beans and peas to bubble away for a minute or two before adding the cream.
  8. Reduce for a minute or two and then stir through the fresh herbs – keeping some back for the final garnish. Simmer for a couple of minutes then taste and add salt and pepper if needed.
  9. Check a bean – it should be al dente – then pour the bean and pea mix over the lettuces, finish with a handful of roughly chopped fresh herbs and serve.
  10. This makes a great accompaniment to roast or grilled chicken or fish. Serve with a fresh, crisp Loire white or delicate rosé.

Recipe by John Smith

Lemon curd mousse with griddled apricots, crushed meringues and strawberries

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Ingredients

  • 1 whole egg
  • 3 egg yolks
  • 140g caster sugar
  • 2 lemons
  • 600ml double cream
  • 2 leaf gelatine (optional)
  • 150g lemon curd (Homemade or shop bought)
  • 4 apricots
  • A handful of strawberries
  • A couple of meringues (Homemade or shop bought)
  • Icing sugar

Method

  1. Put your caster sugar into a small saucepan with just enough water to cover it and heat to soft ball stage: 112-115c.
  2. If you don’t have a thermometer you can do a visual test to achieve soft ball and there are plenty of videos online to show you how to do this.
  3. While the sugar is cooking, put your egg and egg yolks into the bowl of a mixer with a whisk attachment. Start to whisk and when the sugar reaches temperature, carefully pour down the side of your mixing bowl into the eggs. Turn up to high speed and mix until cool. This will cook the eggs and turn the mix into a nice, light sabayon.
  4. Soak the gelatine sheets in cold water until they are soft. (If you don’t want to use them you don’t have to, but the finished dessert holds better at a softer texture for longer when you are plating it.)
  5. Whilst the eggs are mixing and cooling, zest the lemons with a fine grater, then squeeze out the juice removing any pips. Heat the juice and dissolve the gelatine into it, add this to the egg mix as it whisks.
  6. Mix the zest into the cream and whip up to soft peaks.
  7. Once the eggs are cool, fold into the cream and then swirl through with the lemon curd.
  8. Line a mould with clingfilm. I used a terrine mould, but you could use a loaf tin or even individual pudding moulds. I grease my mould and then using a double layer of cling film line it and smooth out any air pockets.
  9. Fill your mould with the lemon mousse and then freeze until fully firm.

To serve: Heat the hotplate of your ESSE and lightly oil. Cut the apricots (you could use peaches or pineapple) into wedges.

Place them side down onto hot plate and griddle so that they are lightly caramelised. As you do this, sieve some icing sugar onto them so that it caramelises.

Slice the frozen terrine into slices with a hot knife. Place a slice in the centre of a plate and decorate with meringue pieces, caramelised apricots and fresh strawberry slices.

Recipe by Dominique Ashford

Griddled Greens

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This simple dish is so easy and delicious and can be eaten hot, warm or cold – on its own or as an accompaniment to a more a substantial main course.

Ingredients

  • 1 bunch tender stem broccoli
  • 1 bunch asparagus
  • 1 courgette
  • Pinch of fennel pollen (you can crush fennel seeds if you don’t have/can’t get fennel pollen)
  • Sprig of Fresh tarragon and parsley chopped
  • Salt and pepper
  • Olive oil

Method

  1. Heat your ESSE hot plate to full power. Trim the ends of the broccoli and asparagus. Slice the courgette into slices.
  2. Pour some olive oil onto the hot plate and throw on the asparagus and broccoli. Season with salt and pepper.
  3. Sizzle away until golden and then turn over. Lower the lid and cook for a couple more minutes.
  4. The veg should be al-dente. Place in a serving dish then repeat the process for the courgette.
  5. Stir a little more olive oil and into all the veg, and mix in the herbs, season with the fennel pollen.

Recipe by Dominique Ashford

Jewelled Cous Cous

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You can serve this cous cous on its own, with my griddled greens or with so many veggie or meat options, but I do love a roast chicken and this is a nice summery version.

I buy the best chicken I can get for my budget and drizzle with olive oil. I seasoned this bird with sumac, dried herbs, salt and pepper and then put a wedge of lemon and some garden herbs inside it.

I roasted it at 180c of 1½ hours in the top oven of my ESSE 990ELX, basting every ½ hour.

Meanwhile in the bottom oven of your ESSE, place a cooling rack of cherry tomatoes which you have sliced in ½ and seasoned with salt, pepper and thyme. Set the oven to 130c and semi dry the tomatoes. You can do these the night before in the hot plate of you ESSE.

For the Jewelled cous cous you will need:

  • 200g cous cous
  • 400ml hot stock (chicken or vegetable)

Mix the hot stock into the cous cous and cover and leave for 10 minutes. If you think it’s not quite fluffy and cooked enough after this time, then microwave for 1 minute.

Then add your jewels. For me something sweet, something salty and something fresh are the flavours I’m after as a basic combination. You can use what you want and what you prefer so this is a guide.

  • Chopped fresh peppers
  • Fresh herbs
  • Spring onions
  • Feta cheese
  • Diced cucumber
  • Pomegranate seeds
  • Diced mango
  • Sliced grapes

Last but by no means least – add your semi dried tomatoes. Mix it all together, adding any juices from your chicken. Portion up the chicken and serve.

Recipe by Dominique Ashford

Eton Mess

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My best mess ever was homemade meringues made in the ESSE ELX990, raspberry or blackcurrant sorbet, vanilla mascarpone and lemon zest cream, fresh figs and crushed frozen raspberries, topped with a cherry, raspberry and black currant sauce.

This is – truly – the ultimate summer pudding.

Ingredients

  • 300g caster sugar (golden if you prefer a more caramelised flavour and colour)
  • 5 eggs whites
  • Makes 8 – 10 large ones.

Method

  1. Heat the top oven of the ESSE ELX 990 to 200˚C. Spread the sugar over an oven tray lined with baking parchment and cook until it has just begun to melt at the edges, but not caramelise (about 8 minutes).
  2. Crack the eggs, being careful not to drop any yolk into your whites. If you lose any bits of shell, scoop out with the eggshell – shell acts like a magnet.
  3. Put the egg whites into a clean mixer. I use my Kitchen Aid, but you can use a hand whisk. Make sure there is no water or contaminants in the bowl or the egg whites will not froth.
  4. The mixture should be just foamy by the time you start to add the sugar. Add the hot sugar slowly one teaspoon at a time, into the still-whisking mixer.
  5. Continue whisking until the mixture has cooled. It should look glossy and hold its shape. Turn the oven down to its lowest setting. I turn the bottom oven of the ESSE on to 60 degrees.
  6. If you want to fold through any spices or other flavourings, or roll the meringues in nuts or another topping, this is the time to do it.
  7. Line a baking tray with parchment. Use a serving spoon to plop a large blob of meringue on to the tray. You can pipe them if you are feeling truly swish.
  8. Leave space in between each blob as the meringues increase a little in size as they dry out. Put them into the oven and bake until they are crisp on the outside, and sound hollow when tapped on the bottom: depending on their size, this could take six hours, so don’t wait up.
  9. Turn the oven off and leave them in there until it has cooled. Transfer to an air-tight container.
  10. Meringues need clean equipment, good sugar, and, most important of all, a low oven. If you don’t have an oven thermometer, and you suspect your oven is too hot, try turning it down to the coolest setting, and leave the meringues to it. Don’t rush a meringue.
  11. While the meringues are cooking, you have a lot of time to make the other components, all of which keep in the fridge or freezer.
  12. Freeze a tub of fresh raspberries

Sorbet

  • 200g golden caster sugar
  • 200ml boiling water
  • 750g blackcurrants
  • 4 tbsp liquid glucose
  • Juice of 2 lemons

Make a syrup by stirring the sugar into the boiling water and add the glucose and the blackcurrants and cook for about 5 minutes. Whizz in a food processor, and strain into a bowl through a sieve. Use a wooden spoon to sieve until you just have a dry pulp left in the sieve.

Stir in the lemon juice and cool. Place in an ice cream making machine or put in a Tupperware container and beat 3-4 times as it freezes, every 20 minutes.

Very Berry Sauce

  • 100g Pitted cherries
  • 100g Blackcurrants
  • 100g Raspberries
  • Juice of 1 orange
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste

Place berries in the pan with the icing sugar, vanilla paste and orange juice. Heat for a few minutes to release the juices. Transfer to a bowl and blend briefly until berries are pureed.

Blitz, but do not over blend. Pass through a fine sieve to remove the seeds and reserve in the fridge. This can be used on meringues, vanilla ice cream, over the top of a summer pudding. It is a great way to use up berries and it keeps in the fridge.

Mascarpone Vanilla Cream

  • 1 x 250g tub of mascarpone
  • 1 x 200g French fromage frais or crème fraiche
  • 1 tsp vanilla
  • Zest of a lemon
  • 1 Tbsp icing sugar

Whip all ingredients together (you might want to slacken with a little double cream). This keeps in the fridge. Do not over whip. Before I serve this, I whip in a little of the berry sauce to flavour the cream.

THE PILE UP

Meringue, Vanilla Mascarpone Cream, Sorbet, Very Berry sauce, crush the frozen raspberries over the top for decoration and slice some fresh figs to place around the base of the meringue… and jolly well hope that someone calls you a show off because if you pull this off, you deserve that label!

Recipe by Miranda Rose Shearer

Fresh spring asparagus and halloumi cheese

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Ingredients

  • Fresh spring asparagus
  • Halloumi cheese
  • Bread
  • Olive oil
  • Garlic leaves (you can use lettuce if you have some, or parsley)
  • Lemon juice
  • Salt and pepper for seasoning

Method

  1. Griddle some fresh spring asparagus and halloumi cheese direct on the hotplate.
  2. Toast some old bits of bread left over in the hot oven, drizzling it with oil.
  3. Add some wild garlic leaves (you can use lettuce if you have some, or parsley) then mix it all together and toss with fresh lemon juice, olive oil salt and pepper.

Simple – quick – and seasonally delicious!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

Ministry Crumb Fudge

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Named after the recipe was issued by the Ministry of Food.  They would save up their butter and sugar rationing for this recipe to give it to children for a special treat.

Ingredients

  • 2 heaped tablespoons golden syrup
  • 110g butter
  • 110g sugar
  • 1 heaped tablespoon cocoa powder
  • 125g toasted breadcrumbs

Method

  1. Boil together the syrup, butter and sugar, whisk together to get them well mixed.
  2. Stir in the toasted breadcrumbs and cocoa powder. Mix well.
  3. Spoon into a shallow tray and allow to cool and set.
  4. When set, cut into squares.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

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