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

Potato Salad

Ingredients
750g Potatoes
4 Spring Onions (finely chopped)
6 Tablespoons Mayonnaise
3 tablespoons Single Cream
1 Teaspoon Dijon Mustard
2 Tablespoons Fresh Chives (chopped to garnish)
Salt and Pepper

Equipment
1 Serving Bowl
1 Small Mixing Bowl
1 Large Pan
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Cook the potatoes in their skins for about 15 minutes until they are tender, drain them, run them under cold water and leave to cool fully.
2. Slice your potatoes and then place them in a bowl with your spring onions, season and stir well. In your other bowl, mix the mayonnaise with the mustard and cream, spoon over the potatoes and then mix gently, finally sprinkle with the chives.

Serves 6

Waldorf Salad (don't worry if you're all out of waldorfs!!)

Ingredients
50g Walnuts (coarsely chopped)
4 Cooking Apples (cored and diced, don't peel them)
1 Bunch Celery (finely diced, save a few leaves for garnishing)
1 Small Bunch Grapes (seedless if you can, halved)
450ml Mayonnaise

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Mix all the ingredients in your bowl, keeping back a sprinkling of the nuts, transfer to the serving bowl.
2. Garnish with the celery leaves around the edges and sprinkle over the remaining nuts. Serve.

Serves 4

Tomato and Coriander Salad

Ingredients
1 Kg Mixed Tomatoes (get some yellow and cherry too if you can)
2 Teaspoons Lime Zest
1/2 Small Red Onion (thinly diced)
2 Tablespoons Fresh Coriander (roughly torn)
1 Tablespoon Lime Juice
1 Clove Garlic (crushed)
1/2 Tablespoon Clear Honey
4 Tablespoons Olive Oil
Pinch of Cayenne Pepper
Salt and Pepper
1 Tablespoons Sesame Seeds (toasted) (optional)

Equipment
1 Balloon Whisk
1 Garlic Press
1 Sharp Knife
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Whisk together the coriander, garlic, lime juice, honey, cayenne and the salt and pepper, then whisk in the oil and set aside.
2. Now quarter all your tomatoes and place in a serving bowl, sprinkle over the lime zest, onion and if you are using the toasted sesame seeds. Now whisk the dressing ingredients again and drizzle over the salad, cover the salad and set aside for 30 minutes (i like to put it in the fridge as a cold salad is awesome on a hot day)

Serves 4

Bombay Potatoes

Ingredients
450g Potatoes (peeled and diced)
4 Tablespoons Vegetable Oil
7 Curry leaves
2 Onions (finely chopped)
2 Green Chillies (finely chopped)
2 dried Red Chillies
50g Fresh Coriander (chopped)
1 Teaspoon Turmeric
1/2 Teaspoon Each Cumin, Mustard, Fennel, Salt and Garam Masala
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Large Pan
1 Wok

The Good Bit

1. Cook the potatoes in boiling slightly salted water with 1/2 turmeric in for about 10-15 minutes until they are just tender, then drain and set aside.
2. Heat your oil in the wok and add the dried chillies and curry leaves, cook until they are almost burnt, then add in the onion green chillies, coriander leaves, the rest of the turmeric and spices seeds until the onion is soft.
3. Drop in the potatoes and a splash of water then mix well and cook for a further 10 minutes until all the spices are well mixed and the potato well coated, add lemon juice to taste and serve.

Serves 4

Saffron Bows

Ingredients
300g Pasta Bows
150ml Double Cream
25g Butter
75g Parmesan (grated)
1/2 Teaspoon Saffron Threads
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 Sauce Pan

The Good Bit

1. Cook the pasta according to packet instructions (usually around 10 minutes), in the meantime, heat the butter in the saucepan, add the cream and saffron and bring to a gentle simmer.
2. Drain your pasta and serve, season your sauce, stir well and pour over the pasta, now sprinkle over a little parmesan.

Serves 4

Red Wine Risotto

Ingredients
300g Risotto Rice (long grain will do)
450ml Red Wine
600ml Chicken Stock
125g Butter
250g Mushrooms (sliced)
175g Parmesan (grated)
2 Red Onions (thinly chopped)
2 Cloves Garlic (thinly chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Large Frying Pan
1 Spatula

The Good Bit

1. Pour the red wine and stock in your pan and bring to a gentle simmer, in the frying pan, heat up a little oil and add half the butter, gently cook the onions and garlic until they are soft (don't brown them)
2. Add the rice to the frying pan and stir well, now add the stock from the other pan until you just cover the rice, keep the liquid simmering and keep stirring, as the liquid soaks up, add a little more stock and keep stirring, keep this up, adding a little stock at a time until all the stock has been absorbed.
3. When you've got the point when you are half way through your stock, add in the mushrooms and season with salt and pepper, finally add in the butter when all the stock is gone and most of the parmesan, stir in and serve. sprinkle over the remaining parmesan.

Serves 4

Gnocchi and Pesto

Ingredients
1 Portion Pesto (made in september 2008 or in sauces)
500g Potatoes
175g Plain Flour
1 Egg (beaten)
Pinch of Grated Nutmeg
Salt and Pepper
Butter
Parmesan (grated)

Equipment
1 Pan (2/3rds full with boiling salted water)
1 Colander
1 Potato Masher
1 Slotted Spoon
1 Serving Bowl (lightly buttered)

The Good Bit

1. Make your pesto first then get the potatoes on the boil for 10-15 minutes until they are soft enough to mash.
2. Drain the potatoes and the leave the pan on the heat a little longer to get rid of as much moisture as you can, mash them as well as you can so there are no lumps then beat in the flour and egg and season with nutmeg and salt and pepper.
3. Mix until you have a good dough, then with floured hands turn the dough out onto a floured surface and start to make little sausages about the the size of your thumb upto the first joint.
4. Add a couple of gnocchi to the water at a time and cook for 2-3 minutes until they float then remove them with a slotted spoon and and drain. Place all your gnocchi in a buttered serving bowl and dot a little butter on to them, sprinkle over the parmesan and then top with the pesto.

Serves 4

Pasta 'n' Pesto

Ingredients
1 Amount of pesto (as described in September 2008 or stocks and sauces)
500g Tagliatelle
50g Parmesan
Salt and Pepper

Equipment
1 Large Pan

The Good Bit

1. Make up the pesto, and cook your pasta for about 10 minutes (follow packet instructions) now drain the pasta, toss in the pesto, season and serve sprinkled with grated parmesan.

Serves 4

Cauliflower Cheese and Tomato

Ingredients
1 Medium Sized Cauliflower
30g Butter
30g Plain Flour
285ml Milk
115g Grated Red Leicester (or similar cheese, cheddar is fine)
175g Tomatoes (skinned, seeded and diced)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (1/2 filled with boiling salted water)
1 Sauce Pan

The Good Bit

1. Trim the stems from the cauliflower and place the stalks and floret in the boiling water for about 15 minutes, in the meantime melt your butter in the sauce pan and add the flour, keep stirring and cook for 1 minute.
2. Keep stirring whilst you gradually add the milk, gently bringing it to the boil, cook for 2-3 minutes then add 3/4 of the cheese and season. Drop in all but 1 tablespoon of the diced tomatoes and keep stirring until the cheese melts. Remove the pan from the heat and keep warm.
3. When the cauliflower is done, drain it and then place in your serving dish, pour over the cheese sauce and the sprinkle over the remaining tomatoes and cheese, serve immediately, of grill to brown off the top, it's up to you.

serves 2

Welsh Rabbit

Ingredients
60g Butter
1 Level Teaspoon English Mustard Powder
1 Teaspoon Worcestershire Sauce
30g White Bread Crumbs
2 Eggs (yolks only)
225g Mature Cheddar Cheese (grated)
5 Tablespoons Light Ale
4 Thick Slices of Bread
Sliced Gherkin, Tomato and Celery Leaves to Garnish
Freshly Milled Black Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Small Sauce Pan

The Good Bit

1. Melt the butter in the sauce pan first then stir in the worcestershire sauce, mustard, breadcrumbs, egg yolks, cheese and a good sprinkle of pepper, heat this whilst stirring continously and don't let it bubble, once the cheese has melted pour in the ale, stir then let it cool for 15 minutes.
2. Make yourself 4 slices of toast then spread the cheesy mixture on one side of each piece then stick back under your grill for 1-2 minutes until the cheese is bubbling.
3. Serve with a couple of slices of tomato on top, your celery leaves and gherkin at the side. Enjoy!
   

Asparagus Soup

Ingredients
750g Asparagus (cut into inch long bits)
125g Brie Cheese (diced)
25g Butter
1 Small Onion (thinly chopped)
1.2 Litres Vegetable Stock
Salt and Pepper
150ml Single Cream
A Few Cooked Asparagus Spears to Garnish
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Blender

The Good Bit

1. Melt the butter in the frying pan then cook the onion for 5 minutes until lightly browned (over a gentle heat as butter burns if you cook over the same temperatures as you would with oil) then add in the asparagus.
2. Add in the stock and season to taste, cover the best yu can and leave to simmer for 25 minutes, the asparagus should just be going soft.
3. Allow to cool a little the blend until you have a nice smooth soup, then add in the brie and blend again. Rinse out the frying pan then pour the soup back in, reheat and adjust the seasoning if needed (if it looks a little pale you can add green food colouring if desired)
4. Serve with French bread and a drizzle of cream.
   

Serves 6

Carrot and Coriander Pate

Ingredients
500g Carrots (sliced thinly or grated for better results)
1 Tablespoon Ground Coriander
300ml Water
175ml Fresh Orange Juice
50g Soft Cheese
30g Fresh Coriander Leaves
Salt and Pepper
French Bread or Crackers to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender

The Good Bit

1. Put the carrot, ground coriander and the liquids in a pan, cover and simmer for 40 minutes, allow to cool then give a good blending! add in the soft cheese, the fresh corainder leaves, blend again until smooth and then season to taste.
2. Chill before serving.
   

Serves 4

My Favourite Starter

Ingredients
2 Ciabatta
16 Cherry Tomatoes (halved or quartered)
125g Grated Cheddar Cheese
Handful Fresh Basil Leaves
Garlic Butter (or butter and 1 peeled garlic clove)
Balsamic Vinegar
Olive Oil

Equipment
A SHARP Knife
A Chopping Board
1 Frying Pan
1 Oven Proof Dish
1 Spatula

The Good Bit

1. Pre heat your oven to 200c 450f gas 6, cut your ciabatta in half lengthways first so you have 2 equally thick slices, then you want to cut each of these slices into 3 strips (you can do fingers here or triangles as i like to do) Get them in the oven for about 10 minutes, until they are golden brown.
2. In the frying pan, add a good splash of oil, the drop in the tomatoes and fry rapidly until they begin to brown and go soft, then add in the basil leaves for 30 seconds, stir well to get the tomatoes covered in the basil.
3. Butter your ciabatta with the garlic butter (or rub the peeled clove against the bread and then butter over the scrapings) arrange on your serving plates like spokes on a bike, arrange some of the herby tomatoes in the centre of the spokes, sprinkle over a good serving of cheese then drizzle some balsamic vinegar around the edge of the spokes to look like a wheel.
   

Serves 4

Camembert Fritters

Ingredients
1 Good Sized Camembert Cheese
Parsley Sprigs (for topping off)
Oil
Butter
25g Plain Flour
5 Tablespoons Milk (warmed but not boiling)
1 Egg
2 Tablespoons Water
1 Tablespoon Brandy
3 Tablespoons Breadcrumbs (mixed with 1 Tablespoon Flour for coating)

Equipment
3 Mixing Bowls
2 Forks
1 Sauce Pan
1 Wooden Spoon

The Good Bit

1. Take the rind off the cheese and mash it in a small mixing bowl until you have a nice smooth mixture, then melt a good knob of butter in the sauce pan and add the flour, cook for 2 minutes, stirring all the time and don't let the mixture brown, stir in the brandy and milk until you have a nice thick sauce then season to taste with pepper only, now add in the cheese (which will give it the salt required) and blend well.
2. In one of your other bowls, beat together the egg and water, now coat your hands with flour and take small amounts of the cheese mixture and roll into cocktail sausage sized pieces, then dip in the egg.
3. In the final bowl you should have your breadcrumbs and flour, once you've dipped your cheese mixture in the egg, roll it into the breadcrumbs, then deep fry (in a wok or chip pan) quickly until they are golden brown, drain on kitchen paper and serve garnished with the parsley sprigs. (I like to put a bit of dried basil in with the breadcrumbs for an extra bit of flavour, they go great served with dipping sauces like tomato, barbecue or soured cream and chive)
   

Serves 4

Cheese Soufflé

Ingredients
5 Eggs (separated so you have 4 yolks and 5 whites, use the other egg yolk in another recipe)
250ml Milk
50g Plain Flour
50g Butter (plus a little extra for greasing)
2 Tablespoons Single Cream
150g Gruyère
1/4 Teaspoon Nutmeg
Salt and Pepper

Equipment
A 1.2 Litre Soufflé Dish (greased)
A Wooden Spoon
A Balloon Whisk
A Sauce Pan
1 Mixing Bowl
1 Spatula

The Good Bit

1. Pre heat your oven too 180c 350f gas 4. Melt the butter in the saucepan then stir in the flour and cook, stirring continuously over a low heat for 2 minutes, slowly add the milk a little at a time, stirring well each time you add until you have a smooth thick sauce, now you are going to have to keep stirring this for the next 15 minutes.
2. Take the pan off the heat and stir in the cream and then add the egg yolks a little at a time before you add the gruyère and nutmeg, then season to taste, the cheese needs to melt and the mixture should be really smooth before you move on.
3. Whisk the egg whites in your mixing bowl with the balloon whisk until they form stiff peaks, then fold them gently into the cheese mixture with the spatula. Now pour the mixture into your soufflé dish and cook for 15 minutes, then without opening the oven, turn up the heat to 200c 400f gas 6 and cook for another 15 minutes, your soufflé should be well risen and golden before you take it out, then serve straight away.
   

Serves 4

Carrot Pate

Ingredients
500g Carrots (sliced thinly)
175ml Orange Juice (squeezed not from concentrate)
300ml Water
50g Cream Cheese (or a soft cheese spread)
30g Fresh Coriander Leaves
1 Tablespoon Ground Coriander
Salt and Pepper
French Bread (to serve or crackers)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
A Blender

The Good Bit

1. Cook the carrot, ground coriander, orange juice and water together in a covered pan for 40 minutes, then allow to cool and blend well in the processor. Add in the cream cheese and coriander leaves (and if needed a little of the cooking juices) until you have a smooth paste then season to taste.
2. Serve on a sliced baguette, or on crackers.
   

Serves 4

Potatoe Skins

Ingredients
4 Large Potatoes
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
100g Cream Cheese
4 Tablespoons Single Cream
2 Tablespoons Fresh Chives (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Oven Proof Dish
1 Potato masher
1 Mixing Bowl

The Good Bit

1. Pre heat your oven too 200c 400f gas 6, cut your potatoes in half (with out peeling) and scoop out most of the insides, cook this in a pan of boiling water for about 12 minutes.
2. With the skins you want to drizzle oil over them then sprinkle on the salt and pepper and place in the oven for 20-25 minutes.
3. Mean while, mash your potatoes in the bowl and add in the cream cheese, cream and chives, season with salt and pepper, then scoop into the potato shells when they come out of the oven and serve.
   

Serves 4

Aubergine Stacks

Ingredients
1 Aubergine (cut off 4x1 cm thick diagonal slices)
1 Tablespoon Plain Flour
1 Egg (beaten)
8 Tablespoons Breadcrumbs
2 Tablespoons Grated Parmesan
1 Teaspoon Dried Thyme
Olive Oil
1 Clove Garlic (thinly sliced)
2 Tomatoes (sliced)
1 Baguette (4x 1 inch thick slices, sliced diagonally)
100g Mozzarella (sliced into 4 slices)
Salt and Pepper
Salad Leaves (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan
1 Bowl (for the egg)
1 Large Bowl (for the breadcrumbs)

The Good Bit

1. Coat the aubergine with flour then dip it in the egg mixture, in the large bowl, mix the breadcrumbs with the parmesan and thyme then coat the eggy aubergine and set aside.
2. Fry the garlic in a good splash of oil (3-4 tablespoons worth) for 30 seconds to flavour then remove the garlic, fry the aubergine for 3-4 minutes then turn over and fry again for 3-4 minutes, then remove, now flash fry the tomatoes just so they get some colour from the pan.
3. Grill your bread on both sides until it's lightly browned, then drizzle over any pan juices and top each with a slice of mozzarella, cook until it just begins to melt. Serve topped with tomato and a slice of aubergine on top, with the salad at the side.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4

Goats Cheese in Marinade

Ingredients
1 Teaspoon Fennel Seeds
1 Teaspoon Peppercorns
250g Goats Cheese
2 Cloves Garlic
2 Small Green Chillies (de seeded and chopped as fine as you can)
2 Sprigs Rosemary (give them a good crush with a rolling pin or pestle and mortar)
2 Bay leaves (also crushed)
Olive Oil
French Bread to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Rolling Pin
1 Frying Pan
1 Air Tight Storage Box

The Good Bit

1. Dry fry the fennel seeds and peppercorns until you hear them begin to pop, then remove from the heat and allow to cool.
2. Roll your cheese into balls then place in the air tight box, add in the remaining ingredients, topping up with the olive oil until you cover the cheese. Leave for 3 days but no more than a week and serve with warm french bread.
   

Serves 8

Roasted Tomatoes with Goats Cheese

Ingredients
500g Cherry Tomatoes (on the vine)
2 Cloves Garlic (finely sliced)
2 Sprigs Thyme
Olive Oil (extra virgin if you have it)
175g Goats Cheese (sliced or cubed)
Salt and Pepper
4 Slices of Bread (toasted)

Equipment
1 SHARP Knife
1 Chopping Board
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 230c 450f gas 8, lay the tomatoes in the roasting tin and sprinkle over the garlic and thyme, then give them a good drizzle with oil and finally season with salt and pepper (if you have sea salt and freshly grated black pepper, all the better)
2. Cook in the oven for 15-20 minutes (until well browned) in the mean time do your toast) Carefully spoon the tomatoes onto the toast then top with the goats cheese, if you have any juice left in the pan, drizzle that over too.
   

Serves 4