Baked salmon

 Ingredients
Salmon fillets
Olive oil, cooking oil, butter
Chopped herbs
Lemon slices

Method
Heat the oven to 180C / 160C (fan) / gas mark 4.
Brush each salmon fillet with the oil or butter and season well

Put the salmon fillets in an ovenproof dish
Cover, if you prefer the salmon to be tender
Leave uncovered if you want the flesh to roast slightly
Roast for 15 to 20 minutes (or about 4 minutes per cm of thickness) until just opaque and easily flaked with a fork
Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli if you like.

Creamy pesto and kale pasta

 Ingredients
1 tbsp cooking oil
1 red onion, thinly sliced
150 g kale
100 g pasta per person
4 tbsp reduced-fat soft cheese (philadelpia)
4 tbsp pesto

Step 1
Heat the oil in a large pan over a medium heat
Fry the onions for 10 minutes until softened and beginning to caramelise
Add the kale and 100 ml of water, then cover and cook for 5 minutes, or until the kale has wilted

Step 2
Cook the pasta according to instructions
Drain, reserve a little of the cooking water
Toss the pasta with the onion mixture, soft cheese and pesto, adding a splash of the reserved cooking water to loosen, if necessary
Season

Lemon cake

Cake 

Ingredients 

5 oz / 150 g self-raising flour

5 oz / 150 g caster surgar

5 oz / 150 g butter

1 teaspoon baking powder

3 eggs

half the zest and half the juice of one lemon

Method 

Mix butter, sugar, baking powder and eggs, beating gently. 

Add zest and juice

Put into buttered and base-lined 9 inch tin

Bake for 20 to 25 minutes at 170C

Cool and slice into two, horizontally

Filling

Ingredients
3 oz / 100 g icing sugar

1 oz / 25 g butter

3 oz / 100 mascarpone

Some zest and juice of lemon

Beat butter and sifted icing sugar until light and fluffy

Add mascarpone, zest and lemon juice as required.

Put into fridge to chill

Icing topping

Make up icing with a very small (teaspoon) of lemon juice, heated in microwave

Add icing sugar to hot lemon juice, until a runny consistency is achieved

Drizzle over top of sandwiched cake

Raspberry jelly whip

Place raspberry jelly cubes into a jug with 100 ml of cold water

Microwave for 60 seconds

Stir, and leave to cool but NOT set

 

Whisk half a tin of evaporated milk until thick and add cooled jelly liquid while whisking

Pour into a serving dish and leave in fridge until set

 

Buttered leeks

1 kg leeks, trimmed

25 g butter, plus extra for serving

thyme leaves for garnish

Slice the leeks diagonally

Put a large pan over medium heat and add butter

Add the leeks and plenty of seasoning

Stir in to coat the butter

Turn the heat down to low

Cover the pan and cook the leeks gently for 15 minutes

Stir half-way through until tender

Serve with extra butter and thyme leaves

Cup cakes

100 g butter (Stork margerine)

100 g caster sugar

2 eggs

100 g self-raising flour

level teaspoon of baking powder

50-75 g sultanas

Pre-heat oven to 180-190C

Mix ingredients together

Divide between 12 paper cases

Bake for 20-25 minutes

Carrot cake

 Ingredients 

For the cake 

 

225 ml sunflower oil, plus some extra to grease

225 g light muscovado sugar

4 medium eggs

225 g self-raising flour

1 teaspoon of bicarbonate of soda

1½ teaspoon mixed spice

1½ teaspoon ground cinnamon

1½ teaspoon ground ginger 

150 g sultanas

200 g carrots, coarsely grated

50-75 g walnuts or pecans, roughly chopped

For the icing 

250 g unsalted butter, very soft

1 teaspoon vanilla extract

400 g full-fat cream cheese at room temperature

300 g icing sugar

Cake

1. Preheat the oven to 170C (150C fan oven), mark 3
2. Grease the base and sides of a round tin, 20 cm, and line with parchment paper
3. Put the oil, sugar and eggs into a large bowl and whisk until smooth
4. Add flour, soda and spices to the bowl and mix to combine
5. Stir in the sultanas, carrots and nuts
6. Scrape the mixture into the prepared tin and level the surface
7. Bake for 1 to 1¼ hours until a skewer inserted into the centre comes out clean
8. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack, and leave to cool completely

Icing

1. Beat the butter and vanilla in a large bowl until completely smooth
2. Add the cream cheese and mix to combine
3. Sift the icing sugar into the bowl and mix, carefully at first else there will be clouds of icing sugar) until smooth and fluffy
4.  Cut the cooled cake in half horizontally through the middle
5. Use half the icing to sandwich the halves back together

Cake + icing

1. Place the cake on a cake stand or plate.
2. Spread the remaining icing over the top of the cake
   
3.  Place the carrot decorations on top, if you like
4. Slice and serve
   

Creamed spinach

 Ingredients 

25g butter

1 small onion, finely chopped

2 tablespoons plain flour

200 ml full-fat milk

2 x 200 bags spinach

100 ml single cream

fresh nutmeg, for grating

Method

1. Heat the butter in a saucepan
2. Add the finely chopped onion and cook for 5 minutes until softened
3. Stir in the flour, and cook for 2 minutes
4. Slowly whisk in the milk
5. Once all is incorporated, gently cook for 5 minutes until the sauce has thickened
6. Meanwhile, place the spinach in a large colander
7. Pour a kettle of boiling water over the spinach, until the leaves have wilted
1. You may need to do this twice
8. Place the spinach in a clean dishcloth and squeeze out any excess liquid
9. Chop finely
10. Stir into the sauce with the single cream, gently heat
11. Finely grate some fresh nutmeg and season well
    

Chocolate cake

 Ingredients
250 g / 9 oz butter
1 bar dark chocolate
5 eggs
5 heaped tablespoons plain flour
150 g / 6 oz brown caster surgar

Separate the eggs, into two bowls
Put a pinch of salt into the egg whites and whip into soft
Add sugar to the yolks
Melt butter and chocolate in a pan on a soft heat
Remove from heat when melted
Add yolks and sugar mixture
Mix with handmixer
Fold in egg whites with wooden spoon
Gently fold in the flour and mix with handmixer
Put into caketin
Bake in oven at 170C for 40 minutes
Knifetest: still a little soft in middle

Chocolate butter icing
4 oz butter
2½ oz icing sugar
1 oz drinking chocolate (cocoa powder)
grated chocolate or similar decoration

Rub the butter, sugar and chocolate powder together
Spread over the cake.

Leek & potato soup

 Ingredients 

50 g butter

450 g potatoes, peeled and cut into 1 cm pieces

1 small onion, cut into 1 cm pieces

450 g white parts of leeks, sliced

850 - 1200 ml (1.5-2 pts) light chicken or vegetable stock

142 ml carton whipping cream

125 ml full fat milk

To finish 

the white part of 1 leek

a small knob of butter

finely chopped chives

 

Method

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks as prepared above. Toss in the butter until all well covered 
2. Season well with salt and freshly ground pepper and toss again
3. Put a dish of greaseproof paper (aka a cartouche) on top of the vegetables, to keep in the steam. Cover the pan with its lid
4. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured
5. Uncover the pan and discard the paper. Pour in 850 ml of the stock, bring to the boil and simmer until the vegetables are just cooked - for about 5 minutes. Do not overcook, or the soup will lose its fresh flavour
6. Puree in a blender, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream as well as the milk 
7. To finish the soup, finely shred the remaining leek and gently cook it in a small knob of butter for a few minutes until it is softened but not coloured
8. Reheat the soup to a gentle simmer, adding some extra stock if the soup is too thick for your liking. 
9. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once. 
   
10. 
    

Carrot & Coriander Soup

Ingredients
1½ oz butter
6 oz trimmed and sliced leeks
1 lb sliced carrots
2 tsp ground coriander
1 tsp plain flour
2 pints vegetable stock
¼ pint single cream
salt and ground black pepper
a few coriander leaves, roughly torn (optional)

1. Melt butter in a large pan. Add leeks and carrots, stir then cover pan and cook gently for 7-10 minutes, until the vegetables begin to soften but not colour
2. Stir in the ground coriander and flour and cook, stirring for 1 minute
3. Add the stock, and bring to the boil, stirring. Season with salt and pepper, then reduce the heat, cover the pan and simmer for about 20 minutes or until the vegetables are tender
4. Leave the soup to cool a little, then puree in a blender until quite smooth. A blend-stick can be used alternatively
5. Stir in the cream. Re-heat gently, but do not boil. Adjust seasoning. Serve after placing torn coriander leaves in bowl. 

In memory of Barbara, RIP 6 October 2020

Chicken soup

Ingredients
3 chicken thighs
2 vegetable or chicken stock cubes
Large stick of celery
Carrots
Onions
Turnip
Pearl barley
Lentils
Savoy cabbage leaves
Large potato
Salt & pepper
Parsley

Put 3 chicken thighs into large pan

Add the stock cubes and cover with water

Add a coarsely chopped stick of celery

Large chunks of carrots

A large or two small onions, chopped in large chunks

Bring to the boil and simmer for one hour

Leave to cool

Strain

Remove the vegetables

Remove the chicken

Heat up the stock

Add finely chopped carrot, onion, turnip &c

Add 2 tablespoons of pearl barley

Add 2 tablespoons of lentils

Simmer gently until vegetables are cooked

Add 4 finely chopped leaves of (savoy) cabbage

Add one potato, chopped into large chunks
Season with salt and pepper 

Boil for another ten minutes

Add chopped chicken

and parsley

Potato salad, egg mayo and spring onions

Boil 5 eggs from cold water for at least 15 minutes, simmering gently.
Run them under the cold tap until completely cold.

Boil a potato, big enough to dice when cool.

Mix mayonnaise and cream or crème fraîche to taste

Chop up spring onions, removing outer layer of skin if necessary

Macaroni & cheese

6 ounces of macaroni
1½ oz butter
1½ oz plain flour
1 pint milk
1 full teaspoon of mustard
6 oz grated cheddar cheese
salt & pepper

1. Boil the macaroni in a large pan according to pack instructions; commonly for 10 minutes.

2. Meanwhile, melt the butter in a pan, stir in the flour and cook, stirring, for 1 minute
Remove from heat and gradually stir in milk.
Bring to the boil and cook, stirring until the sauce thickens
Remove from heat.
Season to taste
Add nutmeg or mustard

3. Drain the macaroni and add to the sauce, together with ¾ of the cheese. 
Mix well and put into an ovenproof dish

4. Place on a baking tray and into a hot oven, pre-heated to 200°C / 400°F, for 20 minutes.

Portuguese chicken with pepper and almond sauce

Portuguese chicken with pepper and almond sauce
By Ainsley Harriott

Ingredients
Black peppercorns
Garlic
Smoke paprika powder
Thyme leaves, chopped or dried
Zest of one lemon
Olive oil
Fillets of chicken breast
100 grams of blanched, whole almonds
Chargrilled red peppers
Red wine vinegar
One chorizo sausage
New potatoes
Salt
Pepper

Marinade
Crush some peppercorns. Add two sliced cloves of garlic, one tablespoon of smoked paprika, chopped (or dried) thyme leaves, zest of one lemon. Mix this all into some olive oil, sufficient to coat fillets of chicken.

Marinade two or three fillets of chicken breast in this mixture for at least 30 minutes

Meanwhile, prepare the

Almond and pepper sauce
Blitz some whole, blanched almonds (about 100 g), two cloves of garlic, two or three chargrilled red peppers and a little juice off them, two tablespoons of red wine vinegar and plenty of olive oil.

Fry the marinated chicken fillets on a grill or on a griddle pan for about 5 minutes each side

Chorizo and potatoes
Boil some new potatoes for 5-10 minutes
Fry the sliced chorizo sausage for 5 minutes each side in a little oil.
Slice or halve the potatoes and fry them in the oil left by the chorizo
Season with salt, pepper and thyme

Serve with chicken and the almond and pepper sauce

Steak and whisky sauce

• Steaks
• Cream
• Cooking oil
• Salt and pepper
• Sliced onions
• Chips
• Whisky

Fry the onions, prepare the chips
Remove packaging from steaks, heat oil until very hot
Cook steak for 1 minute on each side
Reduce to medium heat and cook for 2 minutes (or more) on each side
Put on warm plate and place in warm oven for 5-10 minutes
Put 25 ml of whisky on pan until it bubbles
Add cream
Pour over steaks

Minestrone soup

Ingredients
Olive oil
Rashers of bacon
Clove of garlic
Onion
1 or 2 carrots
Stick of celery
Courgette or a leaf or two of green cabbage
450 g tin of finely chopped tomatoes
ham stock
chicken stock
bouquet garni sachets [herbs]
2 ounces of rice
pasta
salt and pepper
water

• In a large pan put a few spoons of olive oil .
• Chop up 6 or 7 rashers of lean bacon and a clove of garlic and an onion.
• Gently fry in the oil until softened.
• Add a finely chopped carrot or two and a stick of celery, a courgette or some green cabbage, all finely chopped
• Gently saute for a few minutes.
• Add a tin of finely chopped tomatoes and then a litre of stock (namely 500 ml of ham stock and another 500 ml of vegetable stock).
• Into this mixture add a couple of sachets of bouquet garni, 2 ounces of rice and a little chopped up spaghetti or any suitable pasta.
• Salt and pepper - not too much and add water as required
• Simmer gently until everything is cooked and serve with some garlic bread, garished with fresh basil.

Braised red cabbage with apple

Serves 6 (serves 2)

2½ lb red cabbage (small)
2 medium onions, sliced (one)
2 medium cooking apples, cored and chopped (one)
2 level teaspoons of suger (one)
bouquet garni
2 tablespoons of red wine vinegar ( one )
1 oz butter ( half an ounce)

1. Shred cabbage. Discard coarse stalk and leaves
2. Layer the cabbage in a 6 pint casserole with the onions, apple, sugar and seasoning. Put bouquet garni in centre and pour over 2 tablespoons of water and the vinegar
3. Cover tightly and cook in oven at 200°C for 1 hour
4. Remove the lid and cook for a further 30 minutes, until liquid has evaporated. 
5. Add butter and toss 

Banana loaf

2 cupfuls self raising flour

1 teaspoon bicarb of soda

1/4 teaspoon  baking powder

1 cupful caster sugar

2 ounces (50 g) butter or soft baking margarine

3 bananas mashed

1 egg beaten

2 tablespoons sultanas

Optional : small quantity chopped walnuts


Rub butter into flour
Add all dry ingredients, bananas and egg
Put into greased or lined loaf tin (200 x 90 x 60mm or 8 x 3½ x 2½ inches)
Bake approx 1 hour at 180C (350F, gasmark 4) or 160C (325F, gasmark 3) fan oven until a skewer comes out clean.

A nice way of using up overripe bananas

Celery and stilton soup

Ingredients
40g (1½ oz) butter or margarine
4 celery sticks, trimmed and chopped (cubes of 5 - 10 mm)
45 ml (3 tablespoons) flour
300 ml (½ pint) milk
600 ml (1 pint) chicken stock
165 g (6 oz) stilton cheese, crumbled.

1. Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened but not coloured
2. Stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk then the stock. Bring to boil, cover and simmer for about 15 minutes until the celery is tender
3. Gradually add the stilton and stir in until melted. 

Please bear in mind that Stilton cheese is very salty, and no salt needs to be added.