INGREDIENTS (SERVES 4-6) 250 ml/8 floz
tomato passata 250 ml/8 floz
double cream 2 teaspoons peeled and finely grated fresh ginger 1 teaspoon garam masala 2 teaspoons lemon juice 1/2 teaspoon sugar 1 fresh hot green chilli, finely chopped 11/4 teaspoons salt 1/4 teaspoon nice red chilli powder 1 teaspoon ground roasted cumin seeds 1 tablespoon dried fenugreek leaves (kasurimethi), crumbled (optional) 400 g/14 oz fresh Indian cheese (paneer), cut into 2 cm/3/4 inch squares freshly ground black pepper 2 tablespoons unsalted butter plus spoon olive or peanut oil 1/4 teaspoon whole cumin seeds 2-3 tablespoons chopped fresh coriander 1.
Coffee panacotta & chocolate sauce (4) INGREDIENTS: 100ml/3'floz
milk; 100ml/ 3'floz
instant coffee; 500ml/18floz double cream; 100g/3'oz caster sugar; vanilla pod; 7 gelatine leaves.
Teryaki cod with stir-fry vegetables Serves four Ingredients 4 200g (6oz) fillets cod with skin on A little oil For the marinade: 50g (2oz) ginger, grated 30g (1oz) garlic, chopped 100ml (4fl oz) light soy sauce 120ml (5fl oz) sweet soy sauce 100ml (4fl oz) water 80g (3oz) honey For the stir-fry 1 red onion, finely sliced 40g (2oz) ginger, grated 2 cloves garlic, finely chopped 150g (6oz) shitake or other mushrooms, sliced 1 red and one yellow pepper, de-seeded and sliced 1 punnet baby sweetcorn 5 bok choy, chopped 100g (4oz) beansprouts - savoy cabbage, chopped 60ml (2 floz
) sesame oil 1 bunch coriander, chopped Method Mix marinade ingredients and simmer uncovered for 20 minutes to reduce by half.
To make Roasted Shallot Girdles and Baby Beetroot Salad, you will need 2 banana shallots, 2 tbsp unsalted butter, 300g (11oz) girdles, 50ml (27fl oz) white wine vinegar, 50ml (2fl oz) sweet white wine, 2 tsp chopped parsley, salt and pepper, 2 bunches of baby beetroot, 300ml (11 floz
) vegetable stock, 1 tsp sugar, half an onion, peeled and roughly diced, 1 garlic clove, peeled, 2 tbsp olive oil, 150g (5oz) salad leaves, such as baby beetroot leaves, baby chard and wild rocket, 1 tbsp aged balsamic vinegar.
Curried parsnip and apple soup Ingredients: 2oz butter 2 medium onions (sliced) 2lb parsnips (finely diced) 12oz russet or Cox's apples (chopped) 2 level tsp curry powder 3pts vegetable stock salt and pepper 10 floz
single cream Method: 1.
Place the remaining potatoes over the pheasant with the rest of the herbs and drizzle with about 100ml (3 1/2 floz
) olive oil.
600ml (24 floz
) 3 parts stock to 1 part rice A little saffron Method Sweat the onions, pimento, garlic and chicken in the oil to a light brown colour, add rice and mix well to cover all the grains with oil.
SPICY COUSCOUS: 3 tbspoons olive oil; 1 medium onion, finely chopped; 1 large clove garlic, finely chopped; 11/2 tsps ground cumin; 11/2 tsps ground paprika; 350ml (12 floz
) vegetable stock.
Put 75g/3oz soft brown sugar and 150ml/5 floz
double cream in a small saucepan and heat gently until the sugar dissolves.