Chick Peas with Dill

Ingredients
2x400g Cans Chick Peas (or 200g dried chick peas soaked over night)
2 Onions (thinly chopped)
1 Handful of Dill (chopped)
1 Lemon (juice only)

Equipment
1 Colander
1 Large Frying Pan
1 Spatula
1 Mixing Bowl+1 Large Pan (for soaking if you use dried peas)

The Good Bit

1. If you are using tinned peas, drain them and rinse them, if using dried peas, soak them over night, then bring to the boil, skim off anu scum and gently simmer for 1 hour, then drain.
2. Fry the onion in a little oil for 5 minutes until soft then add the chick peas and cook fof another 5 minutes, add the lemon juice and dill then serve.

Serves 4

Baked Gnocchi with Mushroom and Spinach

Ingredients
300g Mushrooms (sliced)
1 Onion (finely chopped)
1 Clove Garlic (thinly chopped)
200g Spinach
2 Tablespoons Creme Fraiche
75g Cheddar Cheese (grated)
A Splash of Oil
1 Portion of Gnocchi (check the 20th June this year for how to make and only use 3/4's of the amounts used)

Equipment
1 Large Pan Boiling Salted Water
1 Frying Pan
1 Spatula
1 SHARP Knife
1 Chopping Board
1 Ovenproof Dish

The Good Bit

1. Preheat your oven too 180c 350f gas 4, Fry Your onion and garlic together in your frying pan in a splash of oil for about 5 minutes then add in the mushrooms and fry for another 2minutes, next toss in the gnocchi, spinach, creme fraiche and half of the grated cheese and stir well.
2. Pour this into your ovenproof dish and top with the remaining cheese, then place in the oven for about 17 minutes, remove and serve.

Serves 4

Potato Pie

Ingredients
375g Shortcrust Pastry
500g Potatoes (sliced)
1 Onion (sliced)
100g Gruyere Cheese (grated)
1 Tablespoon Chopped Fresh Thyme
1 Egg (beaten)
Salt and Pepper
Flour (just for rolling your pastry on)

Equipment
1 SHARP Knife
1 Chopping Board
1x23cm Pie Tin (lined with baking parchment/paper)
1 Rolling Pin
1 Pastry Brush

The Good Bit

1. Split the pastry in half and roll 1 half out so it is large enough to fit in the pie tin, brush water around the top adges. Now layer the potato cheese and thyme into your pie then roll out the other half of pastry as the lid.
2. Lay this lid on top and press down firmly around the edges, then cut away any bits that are hanging over the side. Press your thumb around the edges to create a pattern (and also help seal the lid)
3. Score the lid with a fork then brush it with the egg, finally pierce a couple of holes in the top of the pie, and stick it in your oven for an hour-1 1/4 hours (it should be golden when it comes out and soft when skewered) Serve hot or cold with a salad.

Serves 4

Potato and Parsley Gnocchi

Ingredients
1 Kg Potatoes (scrubbed)
1 Egg (beaten)
4 Tablespoons Fresh Parsley (chopped)
300g Plain Flour
Butter (for frying, optional)
Salt and Pepper
Parsley+Parmesan to serve

Equipment
1 Large Pan (1/2 filled with boiling salted water)
1 Potato Peeler
1 Potato Masher
1 Mixing Bowl
1 Knife
1 Chopping Board
1 Slotted Spoon

The Good Bit

1. Cook Your potatoes for 15-20 minutes until they are soft, drain, rinse under cold water, peel and then mash them in another bowl
   
2. Stir in the egg, parsley and a good bit of seasoning, then add the flour, a tablespoon or so at a time (you may not need all that much flour, it depends on the variety of potato) until you have a dough that is not sticky.
3. Divide your dough into 4 equal balls then roll them into sausages about 2-3cm thick, you now want to cut the rolls into 2cm long chunks, then drop them into boiling water until they float.
4. (you have the option at this stage to fry the gnocchi in a little butter to give a realy golden look but it's not necessary) Serve with black pepper, parmesan shavings and chopped parsley

Serves 4

Courgette and Tomato Bake

Ingredients
4 Courgettes (sliced but not peeled)
4 Large Tomatoes (sliced)
1 Clove Garlic (crushed)
110g Mozzarella (sliced)
4 Tablespoons Grated Parmesan
Small Bunch Fresh Basil (roughly torn)
A Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan
1 Ovenproof Dish

The Good Bit

1. Start by frying the crushed garlic in a little oil then add your courgette in 1 single layer in the frying pan (you may have to do a few batches here, get them golden on each side)
2. Pre heat your oven too 190c 375f gas 5. When that is done, lay them in alternating layers in your ovenproof dish with the tomato and mozzarella, so you get something that looks like the slates on your roof. Then sprinkle over some salt and pepper, basil and the parmesan and bake for 30 minutes

Serves 4 as a starter 2 as a main

Mushroom Salad

Ingredients
150g White Button Mushrooms (cleaned and sliced)
4 Tablespoons Virgin Olive Oil
1 Tablespoon Lemon Juice
5 Anchovy Fillets (drained and chopped)
1 Tablespoon Fresh Marjoram (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the oil and lemon juice in your bowl. Drop in the sliced mushrooms and mix well until the mushrooms are coated (they'll go brown if not coated well enough and that looks ugly)
2. Stir in the anchovies then season with pepper only and then add the marjoram, stir and leave for 5 minutes.
3. Season with salt and serve (if you season with salt to early it extracts the water from the mushrooms and turns them brown, which again is a look you don't really want)

Serves 4

Walnut, Celery, Chicory and Apple Salad (a new take on the classic waldorf salad)

Ingredients
2 Heads of Chicory (cut off the bases)
4 Celery Stalks
2 Apples (cored and sliced)
1 Lemon (juiced)
Handful of Toasted Walnut Halves (chopped, you may have to toast these yourself, to do that just fry them in a pan without oil for a couple of minutes, shaking the pan occasionally until they start to colour)
3 Tablespoons Mayonnaise
2 Tablespoons Natural Yogurt
1/2 Teaspoon Celery Salt
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls (medium size will do or 1 large and 1 small)
1 Wooden Spoon

The Good Bit

1. Mix the mayonnaise, yogurt, salt and 1 tablespoon of lemon juice in your smaller bowl and season with salt and pepper and set aside, now scatter the chicory leaves over your 4 serving plates.
2. Chop the celery up along with its leaves and place in the larger bowl, throw in the apple slices, the remaining lemon juice and half of the chopped nuts, mix very well (you need to coat the apple in the lemon juice to stop it from turning brown)
3. Divide this mixture out on top of your leaves and sprinkle over the remaining nuts, serve the sauce at the side in a separate dipping bowl or drizzle over the top.

Serves 4