Recipe

Peanut butter cake

Line a 25 x 20 cm tin with parchment paper and set oven to 180oc.

Vanilla Cream

Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake.

Flamed strawberries

400g strawberries, hulled and cut in half

Place the strawberries cut side up on a metal tray and dust over the icing sugar.

Recipe

Sobrasada buttered tomatoes

Heat the sobrasada in a pan until it melts and add the butter and onions. Cook until the onions are soft and add the tomatoes. Cook for a minute then add the parsley and vinegar. Check seasoning.

Boil the corn in salted water for 2 minutes then drain and pat dry. Brush with oil and cook on the grill to scorch all over. Remove the niblets and season with salt.

Grilled monkfish

500g monkfish tail

Trim any skin from the monkfish.

Jerk spiced pork with grilled pineapple salsa

750g pork belly slices

Blend the garlic, onion, ginger, chilli, allspice, cinnamon, cloves, nutmeg, black pepper, bay and thyme to a smooth paste. Mix in the sugar and lime and then rub in all over the pork. Marinate for a few hours. Rub off the marinade and place the pork on a grill. Heat the marinade up in a pan and when the pork is cooked add to the marinade.

Grilled pineapple salsa

Peel the pineapple and cut in quarters through the root. Remove stalk from middle and cut each quarter in half.

Recipe

Meringues

Set the oven to 120oc and line a baking tray with parchment paper.

Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour.

500ml double cream

Lightly oil a loaf tin and line with cling film.

Recipe:

3 egg yolks

Beat the butter with half the sugar until pale and fluffy.

Poached Rhubarb

8 stalks rhubarb, cut into 2cm pieces

Place the water, honey and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. More than you’ll need for the recipe but will keep in the fridge for a few months.

Honey cream

250ml double cream whipped

Mix the honey into the cream.

Grilled picanha steak, hash browns, café de Paris butter

4 x 175g picanha steaks

Café de Paris butter

Cook the shallot and garlic in the oil until soft and golden. Cool and then blend with the butter and other ingredients to a smooth paste. Wrap in a sausage shape in cling and chill.

Boil the potatoes for 10 minutes then drain and cool.

Wild garlic mole

Shred the broccoli and cook in boiling salted water for a minute. Drain and cool.

Tostadas

Cut 3 rounds out of each tortilla.

Grilled asparagus

Bring a pan of water to the boil and season with salt. Trim the tough bottom of the asparagus and add to the water. Cook for about 3 minutes – check if a knife goes in. Drain, brush with oil and cook on a grill pan to mark.

Teasmoked brined chicken

8 boneless chicken thighs

Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry

50g longgrain rice

Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken. Cover tightly with foil and cook on a high heat for 5 minutes then turn heat off and allow to rest for a few minutes.

Peri Peri sauce

Roast garlic

Place in a ramekin, cover with oil, cover with foil and bake in a 180oc oven until soft. Cool and peel the garlic and place back in oil

Brush the chilis with oil and place in 180oc oven for 10 minutes. Cool for 5 minutes then peel and remove seeds ( keep them in if you want it hot). Blend with the garlic, oil, vinegar, paprika and bay.

1 tablespoon maple syrup

Place the chicken, skin side up, on a baking tray. Mix the maple with 2 tablespoons of the peri peri and brush all over the chicken. Cook for about 12 minutes or until cooked through. Remaining peri peri will keep in the fridge for a couple of weeks.

Cucumber salad

Peel and slice the cucumber. Break the gem into leaves.

Recipe

Lemon shortcake

Beat the sugar and butter until pale and fluffy.

Set oven to 180oc.

Lemon Syllabub

Simmer the lemon juice with the sugar until the sugar dissolves. Cool.

Recipe

Grilled leg of lamb with wild garlic and almond pesto

4 x 175g lamb leg steaks

Grind the fennel seeds as finely as possible and mix in with the oregano, sugar and oil. Rub all over the lamb and refrigerate for a couple of hours. Remove from fridge half an hour before cooking.

Blend well and check seasoning.

Carrot Skordalia

Take a sheet of parchment paper and place carrots on top. Drizzle over the tablespoon of oil and scatter over the salt. Gather into a parcel and bake in a 180oc oven until tender – about 40 minutes.

To Cook Lamb

Heat a large grill pan until smoking hot and add the lamb. Cook for 3 minutes then flip over and cook for a couple of minutes on the other side. Spoon some of the pesto over the top of each steak and allow to rest.