Print Recipe Beef medallions with red wine jus and duchess potatoes Serves: 6 Cooking Time: 1 hour Ingredients DUCHESS POTATOES 500g potatoes 150g butter 1 egg salt and freshly ground black pepper, to taste RED WINE JUS 30ml (2 tbsp) olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves
Print Recipe Steamed sole pockets Serves: 6 Cooking Time: 1 hour + 10 minutes Ingredients SOLE POCKETS 6 large soles, left whole and filleted 3 carrots, peeled and cut into strips 6 bay leaves 50ml olive oil ½ green pepper, diced ½ red pepper, diced 3 baby marrows, cut into strips 1 onion, finely chopped
Print Recipe Ham broth Serves: 6 Cooking Time: 20 mins Ingredients 30g butter 1 onion, chopped 1 carrot, roughly chopped 1 celery stalk, bruised 2L vegetable stock 200g ham, sliced salt and freshly ground black pepper, to taste small handful fresh coriander, to serve Instructions 1 Melt the butter in a saucepan over medium heat
COOK’S TIP Using lemonade, instead of lemon, to stop apples from browning lends great flavour without making the apples sour.
Print Recipe Japanese omelette with salmon sashimi Serves: 6 Cooking Time: 30 mins Ingredients 4 eggs 100ml sake 1 avocado 5ml (1 tsp) fresh coriander, chopped 6 large raw asparagus, shaved into ribbons 125ml (½ cup) light soya sauce 125ml (½ cup) mirin 50ml plum sauce 300g fresh salmon, cut into slices chilli flakes, to
Print Recipe Radish Vietnamese spring rolls served with a nut dipping sauce Serves: 8 Cooking Time: 30 mins Ingredients Spring rolls 8 rice-paper wrappers 5 radishes, thinly sliced 50g dried cranberries 1 small red cabbage, thinly sliced 5 spring onions, sliced 1 cucumber, chopped 1 yellow pepper, cut into strips 1 green pepper, cut into