Recipe

Parsnip Chowder

100g diced streaky bacon or pancetta

Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones.

Rosemary, cheese and onion griddle scones

250g plain flour

Cook the onions in the oil until soft and golden. Cool.

Recipe

1kg mussels, scrubbed

Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside.

Recipe

6 chicken thighs, skin and bone removed

Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.

Recipe

1 onion, finely chopped

Heat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft.

Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper.

Recipe

Apple sponge puddings with clotted cream

125g soft butter + extra for greasing

Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc.

Recipe

Chocolate cracknell

Line a cake tin with parchment paper.

Whiskey custard cream

Place the milk and whiskey in a saucepan and heat until simmering.

250ml double cream

Whisk the cream to stiff peaks and fold into the chilled custard.

Damson Cheesecake Cream

Damson Puree

500g damsons

Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars.

250g mascarpone

Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream.

Blackberry thumbprint biscuits

Blackberry jam

750g blackberries

If you don’t have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal.

250g plain flour

Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together.

Roast Apricots

Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.

Coffee Cream

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.

Nut Crunchies

75g egg white

Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

Flatbread dough

Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary.

Chorizo and onion topping with scarmorza cheese

Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft.

Smoked paprika dressing

Oat shells

75g rolled oats

Rub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough.

4 red eating apples

Place the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice.

250ml double cream

Whip the cream and fold in the sugar and whiskey.