INGREDIENTS FOR 4 Cassoulet 1 x Red onions 1 x Tin chopped tomatoes 1 tspn Harissa paste 1 tspn Paprika 150g Flageolet beans 150g Haricot blanc beans Chicken 4 x boned and skinless chicken breasts 8 basil leaves METHOD For the Chicken Butterfly out the supreme, lay the basil leaves onto the breasts, season with [...]
Poached supreme of chicken basil, bean Cassoulet
Baked cod with lemon and parsley crust Mediterranean vegetable casserole
Glazed spiced belly of pork
Ingredients For the pork x4 portions Pork belly x1kg Five spice x4tbsp Honey x3tbsp For the sauce x 8 portions Brown sugar 250g Red wine vinegar 250g Star anise 2 Cinnamon stick 1 Pineapple juice 500ml Tomato juice 500ml Cucumber finely sliced ½ Carrot finely sliced 1 White onion finely sliced 1 Coriander 20g Arrowroot [...]
Pea and Pecorino Risotto Recipe
A lovely warming vegetarian dish for autumn. Preparation time: less than 30 mins Cooking time: 10 to 30 mins Serves 4 Ingredients 2 tbsp olive oil 50g/2oz butter 1 onion, finely chopped 2 garlic cloves, finely chopped 400g/14oz risotto rice 150ml/5oz white wine 1.5 litres/2½ pints hot chicken stock 450g/1lb frozen peas 25g/1oz grated pecorino [...]
Grilled Sea Bass
Grilled sea bass with tomato and vanilla beurre noissette, braised fennel Ingredients for 4 people For the bass Sea bass whole x 3 Lemon x 1 Olive oil x 4 tbsp For the beure noissette Tomatoes skinned, deseeded and dicedx3 Vanilla pod x ½ Shallot finely diced x 1 Unsalted butter x 125g For the [...]
Easter Cupcakes
This recipe is very simple and perfect for younger children to follow whilst older children can make these completely unaided by adults. All of the ingredients are measured in the small yogurt pot reducing the requirement of adult supervision! The cupcakes can be changed into different flavours by simply adding extra’s like vanilla extract, [...]
Breast of Duck with Vanilla Mash, Cherry Sauce
Ingredients for 2 Quantities Duck breasts 2 For the mash Large potatoes 3 Milk 5tbsp Butter 50g Vanilla pods/extract ½ /1tsp For the sauce Chicken stock 100ml Port 100ml Cherries pitted and halved 10 Star anise 1 Butter For the spinach Spinach 50g Butter Method For the duck Remove any excess fat and sinew from [...]









