Recipes

Pasta Primavera

Serves 4
2 cloves garlic crushed
1 tbsp olive oil
50g butter
50g mascarpone cheese
Splash dry white wine
Juice and grated zest 1 lemon
Salt and pepper
300g pasta of your choice
About 500g of green vegetables, I’ve used
100g frozen peas
100g frozen broad beans
75g asparagus
75g courgettes
75g green beans
75g mange tout

About 2 tbsp of fresh chopped herbs, i’ve used
Parsley
Mint
Basil
Chives

Cook the pasta in plenty of boiling salted water according to the packet instructions.
Cook the vegetables for 2 minutes in plenty of rapidly boilng salted water.
Meanwhile gently fry garlic in the olive oil for 2 minutes then add the butter, wine and mascarpone and melt down, season with some salt and

Couscous Salad

serves 4
200g couscous
750ml veg or chicken stock
600g sweet potato
1/2 pack mange toute
1/2 pack green beans
1 400g tin chickpeas drained and rinsed
large handful fresh chopped coriander
large handful fresh chopped mint
2 tbsp olive oil
salt and pepper

Roast the sweet potato in the olive oil and salt and pepper at 180′c in the oven until tender.
Blanche the green beans and mange toute in boiling salted water for 2 minutes.
Place the couscous in a bowl with the boiling stock, cover with cling film and leave for 10 minutes.
Mix all of the above with the chickpeas, mint and coriander. Then make the dressing below and mix well

My hearty, healthy Italian soup

Serves 6
5 tbsp olive oil
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1 leek finely chopped
3 cloves garlic finely chopped
800ml vegetable stock
50ml dry white wine
1 400g tin chopped tomatoes
1 400g tin cannellini beans drained and rinsed
200g small pasta shapes or broken spaghetti
1 cougette diced
1/2 bulb fennel diced
100g frozen peas
1/2 small savoy cabbage shredded
Couple of sprigs of rosemary, thyme and a bay leaf tied together with string
salt and pepper
6 slices of stale bread

Fry the onion in 3 tbsp of the olive oil gently for 10 minutes then add the celery, carrot, leek and 2 cloves of the garlic and fry

Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the

Arbroath Smokie Pate

Serves 4
250g Arbroath smokies skin and backbone removed
125g Philadelphia cream cheese
75g crème fraiche
2 tsp horseradish sauce
1 tsp Dijon mustard
Juice ½ lemon
Juice ½ lime
Salt to taste
1 tbsp finely chopped fresh parsley leaves

Pulse together all the ingredients except the salt in a food processor, don’t leave it running just pulse it as you want it to be well mixed but not too smooth. If you like you can hold back 1/3 of the fish and fold it in at the end to give you some nice chunks of fish in it. Check the seasoning and add a little salt if required.
You can make

Smoked Haddock, Black Pudding and Leek Macaroni

Serves 6
500g macaroni
80g butter melted
50g plain butter
1100ml milk
100ml double cream
1 tsp English mustard
1 tsp grain mustard
½ tsp nutmeg
1 leek washed and sliced
350g pale smoked haddock
250g black pudding
70g mature cheddar
50g gruyere
25g parmesan
30g panko breadcrumbs
Salt and pepper to taste
2 tbsp olive oil
Place the haddock in a pan with 200ml of the milk bring to the boil then turn the heat off and let the haddock sit in the milk, then drain and break in to big pieces
Gently fry the leeks in the olive oil for 5 minutes to soften then add the black pudding and cook for another 2 minutes being careful not

Beef, Avocado, Blue Cheese Burrito

Serves  4
2 steaks each weighing about 225g, fat trimmed and cut in to strips
3 tbsp olive oil
1 tbsp Cajun spice
1 clove garlic crushed
1 red pepper cut in to thin slices
½ red onion peeled and cut in to thin slices
1 avocado peeled, stoned and cut in to slices
100g dolcelatte blue cheese crumbled
2 tbsp of pine nuts
4 flour tortillas
4 tbsp salsa (see panel)
2 tbsp fresh chopped coriander
Small tub of crème fraiche
100g grated mozzarella
Salt
Place the Cajun spice, garlic and 2 tbsp of the oil in a bowl and mix well, now add the strips of beef and mix until all the beef is well

Spiced Lamb Shanks

Serves 6
6 lamb shanks
2 tbsp plain flour well seasoned with salt
2 onions peeled and chopped
4 cloves garlic peeled
1 stick celery chopped
3 cm root ginger peeled
1 red chilli
1 green chilli
1 tbsp tomato puree
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
1 tbsp crushed dried chillies
½ tsp nutmeg
75ml dry sherry
1 tsp caster sugar
Light chicken or vegetable stock, enough to cover
60ml natural yoghurt
120g red lentils
3 tbsp fresh chopped coriander
Roughly 1 tsp salt
4 tbsp vegetable oil

Toss the lamb shanks in the seasoned flour and dust off the excess.
Heat most of the oil in a large pan or ovenproof casserole dish, brown the

Spicy Chilli Bean Burger

Makes 6
2 x 400g tins beans (mixed, red kidney, cannellini, borlotti, pinto) drained and rinsed
½ onion finely diced
2 cloves garlic crushed
1cm root ginger peeled and grated
2 red chillies de-seeded and finely chopped
½ red pepper finely diced
½ yellow pepper finely diced
1 small carrot peeled and grated
½ small sweet potato peeled and finely diced
½ pack halloumi cheese finely diced
100g  chopped mixed nuts
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
½ tsp chilli powder
Zest 1 lime
1 tbsp soy sauce
2 tbsp fresh chopped coriander
1 egg
1 tbsp breadcrumbs
Salt and pepper
4 tbsp olive oil

Fry the onion, garlic ginger, fresh chilli, sweet potato and peppers gently in

Haddock with Spring Onion Crushed Potatoes

Serves 4
FOR THE FISH
4 boneless haddock fillets
Splash dry white wine
water
3 black peppercorns
1 bay leaf
Pinch of Salt
Place the fish in a pan with all the other ingredients and putting in enough water to cover the fish, bring to the boil, turn down the heat and simmer for 2-3 minutes.
FOR THE POTATOES
400g new potatoes
1 bunch spring onions sliced
1 tbsp finely chopped chives
1 tbsp crème fraiche
50g finely grated fresh parmesan
2 tbsp extra virgin olive oil
Salt and pepper
Boil the potatoes in lightly salted water until just cooked and tender, drain thoroughly and allow to sit and dry out for a minute or 2. Crush the