Pot-roasted Partridges with Red Cabbage, Garlic and Juniper. Baked Macaroni Pie. Souffled Arbroath Smokie Creams (with Foaming Hollandaise) Begin by carefully skinning and boning the Arbroath smokies – you’ll find the flesh will part very easily from the bones.
(You should have about 8–10 oz/225–275 g of flesh after this.) Flake the fish and place it in a blender or food processor, along with a little salt, freshly milled black pepper and a good grating of nutmeg. Blend until the fish has turned to a smooth, even pulp, then blend in the lightly beaten eggs. Transfer it to a bowl, cover and leave in the fridge overnight. Next day to prepare ahead, line the base and sides of each ramekin with smoked salmon - don't worry that you're doing this in pieces and patches as it won't show when they're finally turned out. When you're ready to cook, preheat the oven to gas mark 5, 375°F, 190°C and place the roasting tin filled with about 1in (2.5 cm) of boiling water on the centre shelf of the oven.
Note: If you wish to make these ahead, when they've had 30 minutes in the oven remove the ramekins from the tin and leave them to cool. Onion and Mustard Sauce. Pork with Pickled Walnut Stuffing. Start off by cutting one of the pork fillets almost in half lengthways (using a sharp knife) and open the 2 halves out.
Now do the same with the other fillet. Next, use a rolling pin to bash the fillets all the way down to flatten them a bit, they need to be about 5-6 inches (13-15 cm) wide, then season them with salt and freshly milled black pepper. Now prepare the stuffing. Heat 1 oz (25 g) of the butter in a small saucepan, then gently fry the chopped onion for 10 minutes until softened, and add it (and its juices) to the bowl containing the remaining stuffing ingredients: the breadcrumbs, walnuts, apple, lemon zest and juice, egg and sage. Latin American Beef Stew with Marinated Red Onion Salad. First of all, you need to roast the spices and, to do this, place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now transfer them to a pestle and mortar and crush them to a powder. Next, pat the cubed meat with kitchen paper, then place the casserole over a high heat. Add 1 tablespoon of the oil and, as soon as it's really hot, brown the meat about 6 cubes at a time, till it's well browned and crusty. Coarse Country Pate. You'll find it's best to process the different meats one at a time (finishing with the pigs' liver, as this is the messiest).
Begin by cutting the meat into rough pieces, then place them in the food processor bowl and process until quite finely chopped. Next, tip each meat in turn into a large mixing bowl and mix them together very thoroughly. Now coarsely crush first the juniper berries and then the black peppercorns in a pestle and mortar and add these to the meat, along with 1 heaped teaspoon of salt, the mace, garlic and thyme. Now you need to mix again even more thoroughly to distribute all the flavours evenly. Chicken Cacciatora. First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper.
Then, when the oil gets really hot and begins to shimmer, fry the chicken – in 2 batches – to brown it well on all sides: remove the first batch to a plate while you tackle the second; each joint needs to be a lovely golden-brown colour all over. When the second batch is ready, remove it to join the rest. Winter Vegetable Pie with a Parmesan Crust. First of all place the butternut squash, celeriac, carrots and leeks in a steamer (the sweet potato is added later on).
Pour in some boiling water from the kettle, add the freshly grated nutmeg and some salt, then cover and steam the vegetables for 10 minutes. Now add the chunks of sweet potato and steam for another 10 minutes, or until the thickest parts of the root vegetables feel tender when tested with a skewer. Then tip all the vegetables into a large bowl and allow them to cool. Gammon Steaks with White Wine and Gherkin Sauce. Crunchy Roast Potatoes with Saffron. First of all crush the saffron to a powder with a pestle and mortar.
Then place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a level dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for 6 minutes. Use a timer, as it's important not to overcook them at this stage. When the time is up, lift a potato out using the skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface – if it stays smooth, give them 2 or 3 more minutes. Linguine with Mussels and Walnut Parsley Pesto. First prepare the pesto: select a large pan that will hold the mussels comfortably, then in it heat a tablespoon of olive oil and sauté the walnuts in the hot oil to get them nicely toasted on all sides – this will take 1-2 minutes.
Place the walnuts and any oil left in the pan into a blender or food processor, add the parsley and garlic, the remaining tablespoon of oil and seasoning, then blend everything to make a purée. Next, you need to deal with the mussels: heat the olive oil in the same pan that you sautéed the walnuts in, add the shallot and chopped garlic and cook these over a medium heat for about 5 minutes or until they're just soft. Now turn the heat up high, tip in the prepared mussels and add the wine and some salt and pepper. Put on a close-fitting lid, turn the heat down to medium and cook the mussels for about 5 minutes, shaking the pan once or twice or until they have all opened. Discard any that remain closed. Keep 8 mussels aside still in their shells, for a garnish.
French Onion Soup. First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet.
Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy. Next place the saucepan or casserole on a high heat and melt the oil and butter together. Oven-roasted Ratatouille. Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on.
Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh.
You can also watch how to do this in our Cookery School Video. When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Serve straight away. Beef in Cider. Chicken Feuilletes. First of all, you need to trim the chicken into even-sized pieces - roughly 1/2 inch (1 cm) cubes. Then melt the butter in a medium, deep-sided frying pan and fry the chopped onion over a medium heat until it has turned pale gold - about 4 minutes. Then, using a draining spoon, remove it to a plate. Four Seasons Pizza. Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water.
Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). Haddock Florentine. If you need to skin the haddock, this is how to do it. All you need is a flat surface and sharp knife. Baked Eggs in Wild Mushroom Tartlets. Begin by placing the porcini in a bowl. Pour 7 fl oz (200 ml) boiling water over them and leave to soak for 30 minutes. Crunchy Pistachio-coated Drumsticks. Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy. Thai Creamed Coconut Chicken with Thai Green Rice. Louisiana Crab Cakes with Red Pepper Mayonnaise. Roasted and Sun-dried Tomato Risotto.
Oriental Steamed Fish with Ginger, Soy and Sesame. You need to begin this by having a little chopping session. First the ginger, which should be thinly sliced then cut into very fine shreds. Marinated Pork with Coriander. Curried Chicken Salad. A Summer Soup of Lettuce, Cucumber and Peas. Picnic Pork Pie. Spanish Tuna Salad with Peppers, Olives and Artichokes. Leg of Lamb Baked in Foil with Butter and Herbs with Redcurrant, Orange and Mint Sauce. Half-time Saltimbocca Pork with Parma Ham, Sage and Marsala. Cauliflower with Two Cheeses and Creme Fraiche. Oriental Chicken. Smoked Loin of Pork with Citrus, Rum and Raisin Sauce. Begin by making the sauce. All you do is remove the outer zest from the orange using a potato peeler so that you don't get any of the pith. Then pile the little strips on top of one another and, using a very sharp knife, cut them into really thin needle-sized strips. If you've got the orange peel piled up, and your knife is sharp, this is a lot easier than it sounds.
Smoked paprika and spring onion scotch eggs. Pad Thai Noodles with Shrimps. Californian Grilled Fish. Marinated Chicken Kebabs with Whole Spices. Mexican Chicken Chilli with Yellow Tomato Salsa. Hummus Bi Tahina. Thai Pork Satays with Thai Peanut Sauce. Shaun Hill's Sautéed Scallops with Lentil Sauce. Melted Cheese Frittata with Four Kinds of Mushroom.
Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise. Spiced Lamb Koftas Braised in Tomato Sauce. Salmon in Champagne Sauce. Tomato, Mozzarella and Avocado Salad with Herb Vinaigrette. Stilton Souffle Omelette. Thai Green Rice. Roasted Tomato and Goats' Cheese Tart with Thyme. Sauteed Mushrooms. Spinach and Ricotta Lasagne with Pine Nuts. Wild Mushrooms in Madeira en Croûte with Foaming Hollandaise Sauce. Devilled Spare Ribs. Anchoïade with Toasted Goats' Cheese Croutons. Bloody Mary Soup with Vodka Tomato Salsa. Seafood Lasagne. Risotto Verde. Broad Bean Salad with Pancetta and Sherry Vinegar. Savoury Feta Cheesecake. Tiger Prawn Risotto with Lobster Sauce. Pasta alla Carbonara. Meatballs in Goulash Sauce. Smoked Fish Tart with a Parmesan Crust. Spiced Chickpea Cakes with Red Onion and Coriander Salad.
Linguine with Sardines, Chilli and Capers. Moroccan Baked Chicken with Chickpeas and Rice. Mashed Potato with Garlic-infused Olive Oil. Coq au Vin. Roasted Red Peppers Stuffed with Fennel. Chinese Crispy Beef Stir-fry. Pappardelle Pie with Wild Mushrooms and Taleggio. Black Bean Soup with Black Bean Salsa. Anchoïade with Toasted Goats' Cheese Croutons. Marinated Chicken Satay with Peanut Satay Sauce.
Pot-roasted Guinea Fowl with Calvados, Cream and Apples. Rillettes de Tours. Gratin of Rigatoni with Roasted Vegetables. Boeuf Bourguignon. A Luxuriant Vegetable Pie. Eliza Acton's Vegetable Mulligatawny. Roasted Winter Roots with Rosemary. English Colonial Curry with Turkey. Haggis Pie with Tatties and Neeps and Whisky Sauce. Turkey Soup and Turkey Dripping on Toast. Christmas Eve Hot Smoked Salmon Pie. Pork Stroganoff with Three Mustards. Oven-roasted Fish with Potatoes and Salsa Verde.
Salmon Rosti Fish Cakes. Chicken in the Pot. Curried Parsnip and Apple Soup with Parsnip Crisps. Asian Steak Sandwiches. Chicken Cacciatora. Poached Pheasant with Celery. Spaghetti Bolognese. Sausages with Puy Lentils. Mashed Potato with Three Mustards. Fillets of Sole Véronique. Soupe Flamande with Creme Fraiche and Frizzled Sprouts.