Recipe

Flapjacks

Line an 8inch square tin with parchment paper and set oven to 180oc.

Honeycomb

Place the sugar, water, honey and glucose in a pan and cook to an amber liquid. Avoid stirring too much as it can cause the mixture to crystallise. Add the baking soda and mix briefly. It will foam up so be careful. Pour onto a sheet of parchment paper. Allow to cool.

Whiskey and honeycomb cream

Whip the cream to stiff peaks and fold in the whiskey and honeycomb.

250g raspberries

Top the flapjacks with the honeycomb cream and dot over 2 or 3 raspberries. Top with more crumbled honeycomb.

Recipe

500g shin of beef, bone in

Heat the oil in a pan or casserole until smoking hot and add the shin. Cook on both sides for a couple of minutes then add the ginger, garlic and onions. Transfer to a saucepan and cover with the stock and soy. Add some more water if necessary. Either gently simmer on the stove with a lid on or place in a 170oc oven in a casserole for about 2 hours or until fork tender. Either way check there’s enough liquid to cover the meat throughout. Boil the rice until cooked, drain and cool under cold water.

Grilled bacon chop on toast with fermented red cabbage, beetroot and apple, mustard and dill, gherkin sourcream

Fermented red cabbage with beetroot and apple

Place the red cabbage, beetroot, apples and onions in a bowl and mix in the seasalt. Mix together for 5 minutes, rubbing in the salt – use gloves! Cover with a teatowel and leave for a few hours, mixing occasionally. Mix in the chilli, pepper and coriander and press into a sterilized jar or jars and press down to ensure the mixture is covered with liquid. If not make up a brine of 10g salt to 100ml of water, simmer until salt has dissolved and pour onto the vegetables. Press down and place a lid on top but don’t tighten it. Keep at room temperature for a week, pressing down frequently. Place lid on after a week and store in the fridge.

2 bacon chops

Place the chops fat side down on a pan over medium heat and cook until the fat is golden. Cook on both sides for about 3 minutes each side or until cooked through and rest for 5 minutes.

Festive date and Irish coffee crispies

125g butter

Line a baking tray with parchment paper.

Chocolate coffee layer

225ml double cream

Place the cream, whisky, coffee and sugar in a pan and simmer until the sugar has dissolved. Add the chocolate and stir over low heat until melted. Pour over the crispy base and chill for half an hour.

250ml double cream

Whip the cream and fold in the liqueur.

Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb

Sausage Pancakes

Cook the shallots in the oil until golden and cool.

Chestnut crumb

25g butter

Cranberry relish

Cook the onion in the oil until soft then add the Port, sugar, cranberries and apple. Cook for about 10 minutes or until cranberries are soft.

Spoon some relish onto a pancake, followed by some sourcream and sprinkle over the crumb.

Recipe

Pastry:

150g butter

Wrap the butter in parchment and freeze for 45 minutes.

Roast Celeriac:

1 medium celeriac, scrubbed under cold water

Line a baking tray with parchment paper. Cut the wiry bottom from the celeriac and slice into 4 rounds.

Mushroom Duxelle:

350g mushrooms, sliced

Heat a large pan until smoking hot and add the oil ( or use 2 pans so as not to crowd the mushrooms) and mushrooms. Cook for a minute then dot around the butter and add the onion and garlic. Cook until onions are golden and add the balsamic and Port. Season and cook until all the liquid has evaporated. Blend to a smooth puree and cool.

8 stalks cavalo nero or outside leaves of savoy cabbage

Remove the stalks and bring bring a big pan of salted water to the boil. Add the greens and cook for a minute. Cool under cold water and pat dry with kitchen paper.

To assemble:

1 egg yolk

Roll the pastry out into a rectangle 40cm x 30cm

Peppercorn Gravy

1 shallot, finely chopped

Cook the shallots in the butter until soft and golden. Add the peppercorns and cracked black pepper and the whiskey. Add the marmite, stock and balsamic and boil to a spoon coating sauce. Check seasoning.

Recipe

Biscuit base

Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.

Filling

Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.

Pedro Ximenez Sherry candied pears

Quarter the pears, remove the core and cut each quarter in half.

Recipe

4 duck breasts, trimmed

Soak the fruit in the sherry overnight.

Hot red cabbage slaw

Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.

Apple, Fig and Walnut Cake

1 large Bramley apple, peeled, cored and chopped

Set the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool.

60g icing sugar

Mix together and drizzle over the cool cake.

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.