**This is quick easy and you can use any fish that you like**
2oz Butter & 2 tbsp for the mash
2oz Flour
1 pint Milk & a bit more for the mash
1 Piece Cod
1 Piece naturally Smoked Haddock
Handful Raw King Prawns
4oz Pea’s
2 Hard Boiled Egg’s
Handful Fresh Parsley
12oz Potatoes
2oz Cheese
Preheat oven 200c
1: Boil The Potatoes ( i boil the eggs in with the potatoes for 4 minutes, take them out and chop). When the potatoes are coooked, mash them with the extra butter and milk. season well
Potatoes with milk, butter, salt & pepper.
2: While waiting for the potatoes to cook. Place Flour, Butter
& Milk into a pan. Heat whisking continually until thick &
smooth.
3: Add Fish, Pea’s, Egg, Parsley salt & pepper.
4: Pour Into Flameproof Dish & top with the mashed potatoes &
Sprinkle with the cheese.
5: Place into heated oven for 30-35 minutes.
120g whole blanched hazelnuts, plus extra to decorate (optional)
200g golden caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
3 tbsp cold made-up espresso
For the butter icing
100g unsalted butter
200g icing sugar
1 tsp cocoa powder
1. Grease 2 x 20cm x 4cm deep round cake tins and line with baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Lay the hazelnuts in a single layer on a large baking tray and roast for 15-20 minutes, until toasted. Cool. Place in a food processer and ground the nuts. Set aside. Leave the oven on.
Tip
Mocha is essentially a mix of chocolate and coffee. Make this into a classic coffee recipe by swapping the cocoa in the icing for coffee
2. Make the sponges. Use an electric hand whisk to beat the butter and caster sugar in a large bowl for a few minutes until light and fluffy. Beat in the eggs 1 at a time. Sift in the flour and baking powder, then fold through gently with a large metal spoon until just combined – you want it light and airy. Fold in the coffee and half the nuts. Divide between the 2 sponge tins, gently level the surfaces and bake for 30-35 minutes, until firm and risen. Remove and allow to cool in the tins on a wire rack for 20 minutes. Carefully turn out the sponges and allow to cool completely.
3. Meanwhile, make the butter icing. In a large bowl, beat the butter and sugar until pale and fluffy. Sift in the cocoa powder and fold in, along with the remaining chopped nuts.
4. When the sponges are cold, place 1 upside-down on a serving plate. Cover with half of the butter icing. Top with the other sponge and spread the remaining butter icing over the top. If you want to be a bit decorative, you could stud the cake with whole blanched hazelnuts around the top and/or shavings of plain chocolate.
2 x 15ml tbsp oil
4 spring onions, finely chopped
3-4 x 15ml tbsp Thai green curry paste
1kg chicken thigh fillets, cut into strips about 4cm x 2cm
1 x 400ml can coconut milk
250ml boiling water
Enough chicken stock concentrate or cube for 250ml water
1 x 15ml tbsp fish sauce (nam pla)
185g frozen peas
200g frozen soya beans
150g frozen fine beans
3 x 15ml tbsp fresh coriander, chopped
1 Heat the oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.
2 Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e., the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.
3 Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3–5 minutes.
4 Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
4 large leeks (you need 1lb/450g, after trimming)
6 oz (175g) butternut squash (peeled weight)
1 large onion, peeled (approx. 4oz/110g)
1 teaspoon butter
1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder)
10 fl oz (275 ml) semi-skimmed milk
1½ tablespoons snipped chives
salt and freshly milled black pepper
1: If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them.
2: Then finish slicing them lengthways and slice them across into approx. 1 inch (2.5cm) slices. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes.
3: Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. After that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes.
4: When the time’s up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand). Then return it to the pan, add the chives and re-heat gently without letting it boil – no more than a simmer. Serve the soup in warmed bowls with some good bread, also served warm.