6 red eating apples 80g blackcurrant jam 100g self-raising flour 50g butter, coarsely chopped 175g caster sugar 250 ml dry apple ciderPreheat oven to 200C. Butter a baking dish or skillet. Peel, quarter and core the apples. Slice each quarter in half. Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.Apple cream 1 large bramley apple, peeled, cored and chopped 50g castor sugar 250ml double creamCook the apple and sugar until soft. Blend to a smooth puree and cool. Whip the cream and fold in the apple. Serve with the hot pudding.

Coffee Cake 250g soft butter 125g castor sugar 125g soft brown sugar 3 eggs 50g chopped walnuts 225g self raising flour 50g chopped dates 1 vanilla extract Set oven to 180°c and line a loaf tin or baking tin with parchment paper. Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.Coffee and white chocolate cream 35ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.

250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.Poached plums 4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half. Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar Whip the cream and fold in the sugar and vanilla. Candied hazelnuts 50g skinned hazelnuts 75g castor sugar 50ml water Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool. To assemble – Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.

75g n’djua 300g cooked baby potatoes, sliced 200g runner beans 2 shallots, finely chopped 100g crumbled feta Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside. Heat the n’duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat. Spoon onto a platter and crumble the feta on top. Sprinkle over the pumpkin seed picada and serve. Pumpkin seed picada 50g pumpkin seeds 25g breadcrumbs 1 clove garlic minced 25ml olive oil Handful chopped parsley 1 tablespoon sherry vinegarHeat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.

Brown sugar toasted fruit loaf4 thick slices fruit loaf or barmbrack 75g soft butter 50g soft brown sugar ½ teaspoon vanilla extract ¼ teaspoon mixed spiceSet oven to 180°c and line a baking tray with parchment paper. Mix the butter, sugar, vanilla and spice to a smooth paste. Spread over both sides of the loaf and place in oven for 20 minutes, turning over half way.Blackberry cream150g blackberries 75g castor sugar 200g mascarpone 250ml double cream Cook the blackberries with the sugar for 5 minutes then blend to a smooth puree and pass through a sieve to remove seeds. Cool.Whisk into the mascarpone and cream until thick. Poached apples 2 red eating apples 35g castor sugar 100ml water Juice 1 lemonPlace the sugar, water and lemon in a small pan and simmer until sugar has dissolved. Quarter, peel and core apples. Slice thinly and place in hot liquid. Cook for 5 minutes then cool.Spoon some of the blackberry cream onto hot toast and add some poached apples and a few blackberries to garnish.

Pork belly salad with radishes, hot and sour plum sauce 750g pork belly slices 1 tablespoon honey 2 tablespoons soy sauce 2 tablespoons cider vinegar Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once. 12 radishes, halved Heat a pan and add the pork to crisp the fat. Add the radishes and juices from pork. Cook until golden. Add a couple of tablespoons of the plum sauce on top of the pork Hot and sour plum sauce250g plums, halved, stoned and chopped 1 tablespoon oil 1 red onion, chopped 100ml cider vinegar 2 star anise 2 cloves garlic, chopped 25g ginger root, chopped 1 red chilli chopped 25ml soy sauce 35g dark brown sugarCook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth puree. Pass through a fine sieve2 little gem, separated into leaves 4 chopped scallions 1 tablespoon sesame seeds 1 tablespoon desiccated coconut 1 teaspoon black sesame seeds Toast the seeds and coconut in a dry pan until the coconut is golden. Place the lettuce on a platter or plates. Add the pork, radishes, scallions and sprinkle the seed mixture onto the pork. Drizzle over a little more sauce and serve.

250g bite size pasta like macaroni, orzo 1 ham hock or 250g ham trimmings ( ask your butcher) 2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil 1 medium, leek, split washed and chopped 1 large courgette Bunch basil Bunch parsley 50g finely grated parmesanPour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat. Blend the cooking liquor. Heat the oil in a pan and cook the leeks and courgettes for 5 minutes. Add half the stock ( freeze the rest) and bring to a simmer. Cook the pasta, drain and add to the pan with the herbs and ham meat. Check seasoning. Remove the stalks from the basil and set aside. Chop the basil leaves and parsley and add to pan with half the parmesan and mix well. Spoon into bowls and sprinkle over the remaining parmesan.Tomato toasts 8 slices sourdough 8 medium local tomatoes Basil stalks from above 2 tablespoons olive oil or good local rapeseed oilCut the tomatoes in quarters and place in a baking dish. Finely chop the basil and sprinkle over with the oil and season with salt. Bake in a 180oc oven for 15 minutes. Grill the bread and spread the tomato on top. Serve with the pasta.

Chilled rice pudding with whiskey peach compote 200g pudding rice 400ml double cream 100ml whole milk 150ml Greek style yoghurt 1 teaspoon vanilla paste 100g castor sugar Place the rice, 300ml of the milk and sugar in a pan and cook, stirring frequently until rice is soft – about 25 minutes. Turn into a bowl and cover the surface with cling to prevent a skin forming. Cool and then chill. Whip the remaining cream and fold into the chilled rice with the yoghurt.Whiskey peach compote 4 ripe peaches 50g butter 50g soft brown sugar 75ml whiskey Bring a pan of water to the boil and have a bowl of iced water on the side. Score the top of the peaches and place in boiling water for 10 seconds and then transfer to the iced water. Peel the peaches, cut in half, remove stone and cut into 1cm dice. Cook the butter and sugar in a frying pan until the sugar starts to melt. Add the whiskey and peaches and cook until caramelized and coated with the sauce. Spoon the rice pudding into bowls and top with the peaches.

Harissa 1 red chilli, deseeded and chopped 1 clove garlic, chopped 2 shallots, chopped 1 tablespoon cooking oil Zest and juice 1 orange 50ml sherry vinegar Pinch cinnamon 1 teaspoon ground coriander seeds 1 teaspoon cumin seeds 1 teaspoon smoked paprika 50ml good olive oil or good local rapeseed oilCook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning. Carrot Quinoa 1 onion, finely chopped 1 tablespoon oil 200g quinoa, rinsed in cold water 600ml vegetable stock 175g coarsely grated carrotCook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoons of the harissa and any resting juices from the chicken.Grilled chicken 8 boneless chicken thighs, skin on Oil for brushing Salt for seasoning Heat a grill pan or barbecue until hot and brush the chicken with oil and season with salt. Place skin side on the grill and cook until golden and crispy. Flip over and cook on the other side until the chicken is cooked through. Transfer to a tray to rest for 10 minutes and brush the top with some harissa. Serve the chicken on the quinoa with more harissa on the side.

Caramelized cherries 250g cherries, stoned and halved 75g castor sugar 125ml boiling water 1 teaspoon vanilla paste or extract Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.Chocolate granita 450ml water 2 teaspoons glucose 75g castor sugar 25g cocoa powder 75g chopped dark chocolate Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen. 200g crème fraiche Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.

Brined pork chops 4 x 200g pork chops 500ml water 20g seasalt 1 teaspoon mustard seeds 25g light brown sugar Few sprigs thyme or rosemary 1 clove garlic, smashed Place water, salt , mustard seeds, sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil. Grill the chops for about 5 minutes each side and half way through the cooking brush with the barbecue sauce to glaze. Give a final brush of the sauce to finish and rest. Any remaining sauce can be placed in a jar and will keep in the fridge for a month.Barbecue Sauce2 tablespoons oil 2 cloves garlic, minced 1 stick celery, finely chopped 2 shallots finely chopped 2 tablespoons tomato puree 200ml tomato ketchup 200ml water 100ml white malt vinegar 2 tablespoons treacle 1 tablespoon Worcestershire sauceFry the garlic, celery and shallot gently in the oil until golden and add the tomato puree. Cook for 30 seconds then add the remaining ingredients. Bring to the boil then simmer gently, stirring frequently, for 30 minutes. Blend to a smooth sauce then pass through a fine sieve. Corn and potato salad 1kg new potatoes, scrubbed cut to roughly the same size 2 ears corn in their husk if possible 125ml sour cream 100ml buttermilk 75g mayonnaise 1 tablespoon horseradish sauce 1 teaspoon Dijon mustard 1 teaspoon gochujang or any chill paste 4 scallions chopped 1 tablespoon chopped chives Place the potatoes in a pan of cold water and bring to a gentle simmer. Place the corn directly on grill and cook until black on outside all over. Remove husk and cut the niblets from the corn and place in a bowl. Drain when just done and cut into bite sized pieces and mix into the corn with the remaining ingredients. Toss well and check seasoning.

Herb rice salad 200g basmati rice, boiled for 10 minutes in salted water, drained and cooled 4 scallions, finely chopped Zest from 1 lime Chopped soft herbs like mint, coriander, parsley and chives 2 tablespoons white wine vinegar 50ml olive oil or good local rapeseed oil Salt and pepper to tasteMix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning. 1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper 2 tablespoons oil 1 bulb fennel 1 red chilli, deseeded and chopped 2 cloves garlic, chopped 2 shallots, finely chopped Juice of lime from above 50g butter Heat the oil in a large frying pan or wok. Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. Spoon into a serving bowl and serve with the rice salad.

Garlic pork pintxos 8 wooden skewers 600g trimmed pork fillet cut into thin slices 2 teaspoons honey 1 tablespoon sherry vinegar 3 cloves garlic, minced 3 tablespoons oil Salt Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through. Patatas Bravas Tomato sauce 2 shallots chopped 1 clove garlic, chopped 2 tablespoons oil 300g new season local tomatoes, halved ½ teaspoon smoked paprika ½ teaspoon cumin seeds ¼ teaspoon good quality dried oregano 25ml sherry vinegar Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week. 1kg new potatoes, scrubbed and cut into 2cm dice 2 sprigs rosemary Oil for cooking Salt to season Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.

Meringues 4 egg whites 225g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set oven to 120oc and line a large baking tray with parchment paper. Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute. Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool. White chocolate cream 500ml double cream 175g white chocolate chopped Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes. Whisk the rest of the cream and fold in the cold white chocolate mixture.Gooseberry compote 350g gooseberries, topped and tailed 75g sugar 2 tablespoons elderflower cordialPlace the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.

8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices 200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano 1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip) Handful of chopped parsley Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley. Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch. Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil 50ml good quality olive oil Lemon from above 50g grated parmesan + extra for garnish Salt and pepper to taste Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste. Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.

Elderflower cordial 15 elderflower heads, washed 1 litre boiling water 450g castor sugar 1 lemon finely sliced 2 teaspoons citric acidPlace the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well. Add the citric acid and cover for 24 hours. Strain through muslin and store in sterilized bottles.Strawberry and coconut crumble cake with lemon cream325g strawberries, hulled and roughly chopped 50g sugar 25g cornflour Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.Line a cake tin with parchment paper and set oven to 180oc. Crumble topping 100g plain flour 60g butter at room temperature 30g castor sugar Rub the butter into the flour to coarse crumbs and mix in the sugar.225g plain flour ¾ teaspoon baking powder 50g desiccated coconut 200g castor sugar 75g melted butter 2 eggs 100ml whole milk 1 teaspoon vanilla extract Mix the flour, baking powder, coconut and sugar in a bowl and make a well in the centre. In a separate bowl whisk the butter, eggs, milk and vanilla. Add to the dry ingredients and mix to a smooth batter. Spoon half into the bottom of the cake tin and spread well. Cover with the cooled strawberries. Top with the remaining cake mix – don’t worry too much about spreading it – dollop it over as much as you can. Sprinkle the crumble evenly over the top and place in oven. Bake for about 45 minutes or until golden on top and an inserted skewer comes out clean. Cool for 15 minutes before cutting up.Lemon cream Zest and juice 1 lemon 50g castor sugar 250ml double cream Boil the lemon zest and juice with the sugar to a thick syrup and cool. Whip the cream and fold in the lemon mixture.

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.

Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.Onion and whiskey chutney 4 onions 2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar) 50ml whiskey Salt and pepper Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool. Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

Honey chilli pork griskin kebabs with Mexican street corn Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go. Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped coriander Chilli powder to sprinkle Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Raspberry mousse Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk 100ml whipping cream 250ml double creamWhisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours. Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown sugar 35g dates, finely chopped 45g hazelnuts, chopped 1 teaspoon vanilla extract Set oven to 160oc and line a tray with parchment paper. Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream. To assemble - 100g madeira sponge 50ml elderflower cordial or liqueur 150g fresh raspberries Elderflower sprigs Cut the sponge into small dice and divide among 4 glasses. Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper. To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread. Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Homemade chocolate ice cream 500ml double cream 75ml condensed milk 100g dark chocolate, chopped ¼ teaspoon cinnamon Pinch allspice Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.Rum flamed bananas 4 bananas, peeled and split in half lengthwise 50g dark brown sugar 50g butter 35ml rum 100ml double cream Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth. Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

Mole blend 1 dried chipotle chilli 1 teaspoon coriander seeds 1 teaspoon cumin seeds ¼ teaspoon cinnamon 25g walnuts 15g almonds 15g pumpkin seeds 1 onion, chopped 2 cloves garlic, minced 35ml good local rapeseed oil or veg oil 1 tablespoon tomato pureeCook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree. 6 boneless, skinless chicken thighs 1 tablespoon oil 1 tablespoon mole 100ml chicken stock Juice 1 lime Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices. Pumpkin seed filled tortillas 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil 25g pumpkin seeds 200g plain flour ½ teaspoon salt 35g chopped butter 75ml water Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough. Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side. To serve – Sour cream Fresh coriander sprigs Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.

Strawberries Romanoff with whipped yoghurt and jam biscuitsStrawberries Romanoff 500g strawberries, green top removed and halved Juice and zest 1 orange Splash orange liqueur 2 teaspoons icing sugar Mix everything together and chill for a few hours giving the bowl an occasional toss. Whipped yoghurt 350ml double cream 175ml Greek style yoghurt 1 tablespoon honey 1 teaspoon vanilla paste or extract Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt. Jam biscuits175g soft butter 160g castor sugar 2 egg yolks 225g plain flour 50g ground almonds ½ teaspoon baking powder Your choice of jams Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc. Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting. Spoon some jam into the dent. Bake for about 30 minutes or until golden and firm. Cool before serving.

Char siu monkfish with spinach and sesame rice

Rhubarb and almond puddings with rhubarb ripple cream

Crab cakes with devilled celeriac and apple slaw, dill mayo

Grilled lamb chops with hotpot potatoes, purple sprouting broccoli with anchovy dressing

Chocolate Meringues with malted cream, berry compote

Grilled honey and beer glazed gammon with potato and kale gratin

Lemon Bakewell tart with blueberry compote and cream

Rump Beef Ragu with Soft Polenta

Scallops with sage, crispy bacon, and roast celeriac cream

Tigelle with grilled chicken, blue cheese, apple and walnut dressing

Crespelle with beef ragu and cheese sauce

Crispy Five Spiced Beef with Mushroom Fried Rice

Chocolate stout slab cake with chocolate buttermilk frosting

Bacon chop traybake with parsnips, pears and cider

Potato, bean and chorizo stew with crispy kale

Korean fried purple sprouting broccoli with gochujang ,miso mayonnaise and fried rice

Spiced white chocolate panna cotta with clementine jelly, walnut and apricot biscotti

Squash, chestnut and spinach pithivier with black garlic gravy

Deep fried stuffed olives with feta and lemon

Cinnamon rolls with homemade mincemeat

Apricot jam sponge puddings with amaretto and nutmeg custard

Cheesy smoked haddock stuffed potatoes with salsa verde crema

Plum and Berry Cobbler

Pumpkin and cheese scone with candied onion and chive sour cream, crispy salami

Prawn and sweetcorn laksa

Apple, pear and pecan torta

Teriyaki whiskey glazed salmon with spiced carrot rice

French Onion soup with shin of beef

Apple cheesecake slice

Ham hock, leek and cheese pasta

Blackberry and Plum Cake

Cod with creamed mustard leeks, crispy black pudding

Brisket with barbecue sauce, smoky black beans and baked potatoes with chipotle butter

Breakfast bread with baked eggs

Grilled Italian sausage patties, tomato glaze, sweet and sour peppers

Nashville fried chicken with hot honey, green chilli hot sauce, honey corn bread

Grilled, brined, butterflied mackerel with apple and cardamom glazed beetroot

Rhubarb and blackcurrant meringue cake

Whiskey brined pork bites with whiskey, maple glaze and onion and whiskey ketchup

Yoghurt and elderflower mousse with gooseberry compote and lemon almond biscuits

Knickerbocker Glory (vanilla icecream, strawberry sauce, jelly, blackcurrant sorbet)

Roast chicken breast with Comber Earlies, fennel and cider Boulangere

Panzanella & Tuna, fennel and olive salad

Choux buns with strawberry and elderflower diplomat cream

Grilled onion soda bread sandwich with bacon, cheese, mustard and apple sauce

Apple and elderflower fool with oaty crumble

Cheese, bacon and scallion soda with sausage patties and poached egg

Black bean and beetroot burger with roast onion and gherkin mayo and pickled tomatoes

Paula's bakes Tiffin Cake with Hot Chocolate

Chicken sauté with creamy leek and cheese sauce, wild garlic buttered parmentier potatoes

Simnel Spiced Carrot Muffins with almond frosting

With whiskey roast onions

Sponge with a white chocolate and sprinkle over the top.

Delicious slow cooked lamb with carrot and barley pilau

Fairtrade Chocolate and coffee cremeux with ginger biscuits

Crespelle with leek, bacon and cheese

Sable Breton, elderflower diplomat crème, blood orange, plum, pomegranate and rose

Paula cooks up mushroom and sausage stuffed chicken with miso-smashed potatoes with parmesan

Rum, raisin and pineapple puddings with muscovado and vanilla cream

Paula cooks up some Eight Treasure Rice

Red cauliflower and potato curry

New Year Duck with Lentils and Polenta

Paula's recipe for yule log with mulled fruit cream

Maple allspice glazed ham

Spicy biscuits and festive fudge

Paula's recipe for this weekend.

Christmas Cake

Mushroom Cannelloni

Paula's recipe for reduced sugar brownies with Barbados cream

Chocolate Caramel Puddings With Orange And Vanilla Salad

Paula cooks up a pumpkin and sausage lasagne

Spiced date puddings with pears in cider caramel sauce

Spice Crumbed, Fried Plaice with Purple Sprouting Broccoli, Hazelnuts, cider butter sauce

Paula bakes up an oaty apple cake

Spiced chicken and carrot patties with yellow split pea dahl

Damson icecream with brown sugar meringue and spice sugared plums

Paula's recipe for sourdough bread.

Paula cooks up some cauliflower soup

Beef cheek braised with ale and pickled walnuts, creamed turnip mash

Crispbreads with whipped cheese & roast onion, local tomatoes & grilled scallion dressing

Apple and blueberry streusel

Passionfruit, honey and yoghurt mousse with nectarine and raspberry salad

Grilled chicken fillets with basil butter and Tuscan bean salad

Lemon syllabub with blackcurrant and strawberry, orange wafers

Lamb koftas with chickpea couscous salad, mint chutney and yoghurt dressing

With chocolate crumble, whiskey candied raspberries.

Filipino chicken with rice salad

Poutine with local new season potatoes

Beer battered prawn tacos

Slow roast pork with apple gravy, rosemary potato and cider kebabs

Cherries Jubilee sponge sandwiches

Memphis barbecued chicken with beer butter and grilled corn

Whiskey glazed, tea smoked monkfish with spiced beetroot pilau

Vinny Hurrell tries some spicy appple treats

Homemade rum and raisin ice cream with Florentines

Grilled beef salad with potato and asparagus, horseradish and lovage dressing

Salami stuffed breast of lamb with braised carrots and rosemary gravy

Hot Cross Blondies

Flatbread with Mussels, Wild Garlic and Tomato Confit

Paula's Recipe for Lemon Delicious Pudding with Limoncello and Raspberry Cream

Paula's recipe for Duck and Parsnip Hash with Garlic Mushrooms and Egg

Paula McIntyre's Lamb Stuffed Baked Potatoes

Gnudi with n’duja tomato sauce

Baked apple and cinnamon pancake

Vinny Hurrell sits in for John and Paula makes tigelle with salami, olives, tomatoes and rocket and black garlic dressing

Persian Love Cake with spiced cherries and rosewater

Viennese whirls with rhubarb and cream

Moroccan spiced monkfish with baba ganoush

Blood orange cheesecake cream with almond and white chocolate crumble, candied orange

Okonomiyaki with tonkotsu glazed bacon ribs

Vinny Hurrell is standing in for John and Paula is making spiced beetroot soup

Pork Florentine with braised lentils and balsamic grilled onions

Speculoos Biscuits

Spiced pineapple and maple glazed ham

Some tasty treats to get into the mood for the festive season

Paula bakes the famous chewy Italian delicacy

Reduced sugar carrot cake with orange frosting

Creamy Chicken and Leek Soup with Basil Pistou

Summer Berry Trifle

Self Saucing Toffee Apple Pudding

Pasta with Slow Cooked Shortrib of Beef, Lentils and Mushrooms

Kerala Style Chicken Curry with Naan

Cheese and Herb Filled Rolls with Roast Garlic Butter

Moroccan Spiced Cottage Pie with Squash Mash

Paula makes a damson, apple and blackberry cheesecake slice, live at the Balmoral Show.

Scallops with Celeriac and Apple Purée, with an Apple Salad

Crispy pork filled with leeks, smoked cheese, topped with a creamy mushroom sauce

Brioche with Frangipane and Plums

Grilled duck with blackberry ketchup and beetroot

Twice Baked Goat Cheese Soufflés with Honey Candied Walnut and Honey Dressing

Paula makes raspberry and chocolate merveilleux, live from Stendhal Festival in Limavady

Quince Glazed Pork Ribs, with Pears, Celery and a Toasted Oat Salad

Barbecued Mackerel with Courgettes and Harissa

Whiskey Cured Brisket with Whiskey Honey Glaze, Mustard Pickled Onions and Brioche

Lemon and Elderflower Poached Apricots with Elderflower Granita

Barbecue Chicken with a Burnt Honey Glaze, Buttered Corn and Radish

Halloumi, Courgette and Mint Fritters with Tomato Quinoa

Bagna cauda picnic sandwich with a green olive tapenade.

Cherry clafoutis, pistachio crumble, hot white chocolate sauce

Beef burgers with cheese, homemade dill pickles and burger sauce

Sicilian Style Pizza with Tomatoes and Olives

Italian style pork braised in milk with buttered leeks and mustard mash.

Strawberry Shortcakes, Jelly and Cream

Fairtrade Chocolate Coffee Fudge Cakes with Chocolate Cream

Steak, Cheese and Corn Mulitas with Toasted Pepita and Scallion Crema

Aubergine Rolls with Cannellini Beans, Baked with Sugo, Tomato Salad

Aubergine Rolls with Cannellini Beans, Baked with Sugo, Tomato Salad

Tea Smoked Salmon, Grilled Leeks, Soft Egg, Crunchy Crumbs and Maple Mustard Dressing

Miso Sugared Beef, New Season Asparagus, Creamed Spinach, Garlic Hassleback Potatoes

Butterflied roast leg of lamb, potato and leek cake.

Torta di Riso - Rice Pudding Tarts

Bacon chops with cabbage and potato gratin

Homemade English Muffins with parma ham, poached egg, tomato and hollandaise sauce.

New season rhubarb and coconut meringue tart

Maple mustard roast chicken with lentil and roast celeriac salad

Celebrate bread week with this delicious cheese filling and side

Celebrate Pancake Tuesday or Valentine's day with this tasty treat.

A family favourite dessert

Tastes good with dressed greens and some buttery potatoes.

Hearty comfort food doesn't get much better than this hotpot

If you are looking for comfort food this is the dessert for you.

The perfect comfort food

Perfect recipes for using leftover ham, roasties and vegetables.

A choice of two starters....

If you are looking for a special Christmas dessert this might be the one.

Pull out all the stops and make this a special Christmas dinner

Home-made Christmas gift ideas

Stir-up Sunday this weekend time to get busy!

A great Italian dip for bread or veggies

A little taste of Italy

A rich after-dinner treat!

Seasonal carrots make a tasty lunch or a light dinner

A simple but delicious soup

Enjoy this hearty vegetarian dish

Spice up the chicken and enjoy with tomato rice on the side

Plum & Blackberry Torta, oozing with seasonal plums and a 'Plums in the Park' cocktail

Beautifully spiced Middle Eastern lamb dish

Tangy apple and hot mustard ensures this dish is full of flavours

Seasonal juicy peaches make the perfect late summer dessert

Great for a BBQ or with a roast dinner.

If you like chocolate this is the dessert for you.

A tasty supper rich in omega-3.

A little taste of Italy!

Seasonal blackcurrants are perfect for a summer dessert

Add a little Caribbean sunshine to your salad with some juicy pineapple.

A proper steak burger sizzling on the grill.

A creamy Summer-time dessert Italian style!

A special treat for Father's day or any day of the week.

Celebrate International Sushi Day with this traditional Japanese dish.

A taste of Summer ....

The perfect biscuit with a cuppa.

It's all about the Alabama white sauce when eating this barbecue chicken.

A tangy, tasty dessert making the best of this season's rhubarb

A healthy and tasty dish to kick off National Vegetarian Week

A Mexican celebration for Cinco de Mayo enjoy!

A little bit of ginger, some garlic, you decide chilli in or out - some like it hot!

The perfect recipe for the lovely weather we are having

Delicious ingredients help create the perfect Easter dish.

Celebrate International Carrot day with these gorgeous little cakes in pots.

Spice up your roast chicken and make it a juicy and succulent dish.

Simple, tasty and yum.

A warm and creamy soup with a whiskey twist.

A healthy dish packed with Asian flavours.

Perfect dish for the dinner table, tastes even better when you use Fairtrade ingredients.

On the side or as a sandwich with your choice of filling.

Stuff with your favourite fillings.

Spead the love with this tasty white chocolate dessert.

One of the best ways to serve up rhubarb

The perfect nibbles for a Burns night celebration.

A hearty dish for a cold day.

A tasty Mediterranean Dessert.

A tasty twist for any chicken dish.

A little retro taste from our childhood.

Now they are tasty sprouts!

This will look good on the Christmas table.

Something sweet for the taste buds.

Paula serves up pancakes with a twist

A trifle with a twist

Pasta Fagioli 100g chopped pancetta 1 onion , finely chopped 1 stick celery finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 200ml red wine 500ml passata 250ml chicken stock 350g pasta 1 tin cannellini beans drained Handful chopped parsley 50g grated Parmesan Cook the pancetta in a large pan until golden and fat is rendered. Add the celery, onion and carrot and cook gently for 15 minutes. Add the wine and cook for a minute. Add the passata and stock and cook until thick - about 40 minutes. Cook the pasta, drain and mix into sauce with some of the cooking water. Add the beans and cook for a minute. Add the parsley and Parmesan and serve.

Paula gets creative with plums

Paula serves up something special for Lamb Week.

A sweet way to use up up left over rice.

Paula tries her hand at some fusion cookery, with delicious results

An Italian inspired treat

A mouth-watering summer treat!

Paula does some Mexican influenced cooking.

With potato flat bread and kebab shop sauce

With mint, smoked almond and elderflower salad.

With poached rhubarb and barbecued strawberries.

A summer treat from the garden.

Paula serves up a delicious quiche

Paula gets in the mood for BBQ season with some vegetables.

A maritime feast, served with a delicious Italian twist "Bellissimo"

Paula serves up a treat with delicious Armagh apples.

Succulent duck served with smoky, spicy mixed seeds

Paula serves up an Easter treat in Derrylin.

Paula serves up an Easter treat with chocolate and figs.

Paula cooks up some kippers at the seaside.

Getting in the mood for Pancake Day with a savoury twist

Paula serves up a delicious treat with chocolate and bananas.

Paula works wonders with some new season fruit and veg.

A seasonable fish dish with delicious potato cakes

Paula celebrates Chinese New Year & the Year of the Pig, with Char Siu Pork and Noodles.

A perfect winter warmer.

A hearty vegetarian stew.

A tasty festive treat.

Paula serves up an early festive treat.

Gougeres with blue cheese mousse, cranberry and port glaze

Paula serves up the perfect treat for 'stir-up Sunday'.

Paula gets creative with the humble turnip.

Paula gives us a taste of a dessert from the trenches.

The humble sausage gets a makeover from Paula.

Paula cooks up a spooktacular treat in the kitchen of BBC Radio Foyle.

Paula serves up some squid, with a local twist.

Paula serves up a hearty pie.

Braised Char Siu Pork with Potatoes and Pak Choy Char Siu Pork

Chocolate Fig Cake with Chocolate and Red Wine Sauce, Caramel Cream

Korean Style Fried Fish Bap with Homemade Ginger Chilli Mayo

Aromatic Shin of Beef with Udon Noodles and Mushrooms

Treacle Tarts

Aromatic Lentil and Chicken Broth with Crispy Onions

Paula bakes a traditional King Cake.

Christmas Party Food

Beef, Potato and Horseradish Hotpot with Bacon Crumb.

Mincemeat Shortcake and Hot Buttered Rum

Vanilla Baked Yoghurt with Clementines and Dried Cherries

Paula Cooks Ham Hock and Vegetable Soup

Paula cooks Gingerbread with Spiced Plums and Red Wine

Pork and Apple Patties with Rib and Cider Gravy, Sautéed Cabbage

Grilled Beef Salad with Mushrooms and Radish

Raspberry poached pear, raspberry cream, chocolate sauce and candied hazelnuts

Sausage, Chickpea and Summer Savory Rolls with Sicilian Courgette Chutney

Paula cooks plum fritters with hot chocolate sauce

Pork salad with apple, radish, ginger and elderflower 1 pork fillet trimmed and cut into medallions 1 tablespoon cooking oil 1 tablespoon honey 2 tablespoons elderflower vinegar ( made by infusing vinegar with elderflowers) or substitute regular white wine vinegar 2 tablespoons soy sauce 25g finely grated ginger 2 red apples, cored and sliced 200g radishes, sliced 1 red onion, finely sliced 2 tablespoons Greek yoghurt 2 tablespoons mayonnaise 2 little gem lettuce, separated into leaves Toss the pork in half the oil. Place in a smoking hot pan and cook through. Set aside to rest. Toss the apple slices in the remaining oil and cook until golden in the pan you cooked the pork. Place in a bowl. Add the radishes, onion, yoghurt and mayonnaise and mix well. Return the pork to the pan with any juices and cook. Whisk the honey, vinegar, soy and ginger together and add to the pan. Cook until the pork is glazed. Place the gem around a serving dish. Place the apple salad in the middle and add the pork and juices. Elderflower and hibiscus cordial 15 elderflower heads, washed 1 litre boiling water 1 tablespoon hibiscus flowers or rose petals 450g castor sugar 1 lemon finely sliced 2 teaspoons citric acid Place the sugar in a bowl and pour over the boiling water and add the hibiscus flowers. Add the lemon and elderflower heads and stir well. Add the citric acid and cover for 24 hours. Strain through muslin and store in sterilized bottles.

As part of bread and baking month Paula prepares flatbreads with brisket

Spiced lamb and carrot sausage rolls

Paula makes a warming winter pudding to chase away the winter blues

Paula's authentic Italian Spaghetti Bolognese