Ingredients

• 1 Bellini or Woo Woo funkin mixer
• Sparkling wine, to top

Method

1. Chill your Champagne glasses in advance.
2. To make the cocktail, add one part funkin mixer (Bellini/ or Woo Woo) to three parts fizz.

Ingredients

• Ice
• 1 shot of vodka
• 1 funkin Cosmopolitan mixer
• Sparkling wine, to top

Method

1. Add the ice to a tall glass and leave to chill.
2. In a separate glass mix a shot of vodka, and funkin Cosmopolitan mixer, stir and pour into the chilled glass.
3. Top up with sparkling wine and serve.

Ingredients

• 200g fresh blackberries or a mix of blackberries and blueberries
• 600ml /1pt sweetened soya milk,
• A pinch of ground cinnamon
• 1 tsps of runny honey

Method

1. Blend all of the ingredients together in a liquidiser or food processor until smooth and frothy.

Ingredients

• 250g (9oz) wholewheat flour
• 200g (7oz) natural oat or wheatbran
• 4 teaspoons baking powder
• 2 teaspoons bicarbonate of soda
• Pinch salt
• 450ml (3/4pint) natural yogurt or buttermilk
• 180ml (6fl oz) vegetable oil
• 2 teaspoons vanilla extract
• 2 eggs
• 100g (4oz) light muscovado sugar
• 350g (12oz) blueberries

Method

1. Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
2. Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
3. Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
4. Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.

Ingredients

• 175g (6oz) self-raising flour
• Half teaspoon bicarbonate of soda
• 2 eggs
• 150g (5oz) natural yogurt
• 150ml (1/4 pint) milk
• 100g (4oz) blueberries
• Grated rind of half an orange
• Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
• Small bunch of fresh mint

Method

1. Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. Stir in the blueberries and orange rind.
2. Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
3. Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
4. Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.

Ingredients

• 2 egg, beaten
• 40ml milk
• 2 slice white bread, halved
• 10ml of oil
• 40 mixed summer berries
• 2tsp of honey
• 1tbsp natural yogurt

Method

1. Mix the beaten egg and milk together and then dip one half of the white bread into the mixture.
2. Heat the oil in a frying pan and fry the eggy bread until golden on both sides.
3. Arrange on plates with the summer berries and serve with honey or natural yogurt – or both!

Ingredients

• 225g trimmed monkfish tail
• 200g tinned artichoke hearts
• Handful cherry tomatoes
• 200g cooked new potatoes
• Chopped parsley
• 2 Lemons
• Salt and Pepper
• Seasoned flour
• For the Seasoned Butter:
• 150g butter
• 100g sun-dried tomatoes, in oil
• Pepper

Method

1. Cut the fish into goujons, dredge in flour.
2. Melt a generous piece of the butter in a large frying pan. When it bubbles up add the fish, fry for a couple of minutes, turn and squeeze the lemon juice over. Move the fish to one side.
3. Add the potatoes to the mix and cook for 2mins. Add the tomatoes, cook for a further 2 mins, and finally add the artichokes. Season.
4. Arrange it nicely in the pan and pop in a 200c oven for 3-4mins to crisp.
5. Squeeze more lemon and lots of parsley over the top to finish.

Ingredients

• 900g lamb shoulder, cubed
• 900g sliced potatoes
• Salt and Pepper
• 2 finely sliced onions
• 2 sliced carrots
• Fresh thyme, bay leaf
• 550ml beef stock
• 50g butter
• Splash Worcestershire sauce

Method

1. Butter a casserole dish and line with a layer of potatoes, season well.
2. Layer up the meat, carrot, onion, herbs and seasoning.
3. Finish with a layer of overlapping potatoes.
4. Add the Worcestershire sauce to the stock, enough to reach the bottom of the top layer of potatoes.
5. Brush the top with melted butter and cover
6. Cook for 2 hours at 180c.
7. Take off the lid and cook for 30mins more, to crisp the potatoes.
8. Serve with pickled beetroot.

Ingredients

• 250g roasted duck
• 6 spring onions
• 2 star anises
• 1 cinnamon stick
• 100ml light soy sauce
• 100ml chicken stock
• 2 carrots- peeled and diced
• 2 portabello mushrooms- chopped
• 1 clove garlic
• 25mm ginger
• 2 tbsp Coriander
• 250g mashed potato

Method

1. Fry the spring onions, carrots and mushrooms until they wilt. Add the garlic, ginger, cinnamon and star anises.
2. Add the soy sauce and stock and bring to the boil, then add the duck and cook for 5 minutes.
3. Mix the coriander with the mashed potatoes.
4. Put in an oven dish, top with the mashed potato. Cook under a hot grill until crispy and golden.

Ingredients

• For the curry paste:
• 10 green chillies
• 5 shallots
• 2 tbs garlic
• 1 piece ginger
• 6 stalks lemon grass
• 12 kaffir lime leaves
• Pinch cinnamon
• 1/2 tsp turmeric
• Salt
• Splash oil
• Splash chilli oil
• 1 tbs palm sugar
• 10 black peppercorns
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• Fresh coriander
• Curry ingredients:
• 450g peeled and deveined king prawns
• 4 kaffir lime leaves
• 1 stalk bruised, chopped lemon grass
• 250ml coconut milk
• 1/2 cucumber, deseeded and cut into batons
• Splash fish sauce
• 10 basil leaves
• To accompany the curry:
• 225g cooked Thai jasmine rice
• Lime wedges

Method

1. For the paste: dry fry the peppercorns, cumin and coriander seeds until fragrant. Grind them in a mortar and pestle. Then put them and all the other paste ingredients in a blender and blitz smooth. This takes 5 – 10mins.
2. For the curry: warm some oil in a pan and then add a good spoonful of paste per person. Keep the heat low and cook until it becomes fragrant.
3. Add the prawns and cook until pink. This should take about 5mins. At this stage, also add lemongrass and lime leaves.
4. Add coconut milk and bring to boil. Simmer for 5mins.
5. Stir in the fish sauce, cucumber and basil.
6. Serve with rice, lime wedges and coriander.