HAKE WITH COCONUT CURRY

This recipe is really about me, as a chef saying a huge thanks to all of our Hake fishermen particularly for me, my amazing “Hake man” friend Skipper Mr Alan Dwan and the crew of the Fv Ajax, social media can be a most amazing place, amazing because you get to connect with, and if…

TURBOT EN PAPILLOTE (Fish cooked in a pouch)

I love this way of cooking and serving fish, you can have the pouches made up ready for service, pop it in the oven, 12 minutes! And serve, letting the customers open the bag of goodies, and the beautiful aroma and perfectly cooked fish, looks rather flashy but so simple, it’s a chefs dream on…

PORK TENDERLOIN WITH FETA AND CALIFORNIA PRUNES

I know it sounds weird, but the saltiness of the feta cheese and the sweetness from the California prunes works really well with the pork, this recipe is a really nice tasty supper dish The recipe will serve 4 people Shopping list 500g of Pork tenderloin (fillet) 125g of feta cheese 125g of California prunes…

NAVARIN OF LAMB AND SPRING VEGETABLES

I’ve got my optimistic head on, I’m convincing myself that spring is almost here and that the fantastic Cumbrian spring lamb and local vegetables are arriving in the kitchen There are many cuts of lamb used for this dish, this recipe is by no means traditional, so don’t be sending me ” Oi ya don’t…

HOT AND SOUR PORK BROTH

This recipe is absolutely wonderful, full of fresh ingredients, spicy, hot, sour………. right up my street, and, it’s an absolute doddle to make, use up any leftover cooked pork belly you might have, trimming off any excess fat, or, shred cooked pork shoulder into it, great way of using up bits and pieces This recipe…

VEGETABLE AND NOODLE BROTH

This recipe is in two parts, firstly we make the soup/broth base which you can add any numerous other flavoured ingredients into, fish, chicken, meat, vegetables etc etc And secondly, in this case we’re going to add vegetables, noodles and tofu, to make a tasty broth This recipe will serve 4 people Shopping list Firstly…

Curried Cauliflower Cheese ( Inspired by Hardeep Singh Kohli )

Now I have to confess that this recipe is my version of the wonderful dish we served on Friday 26 January for what turned out to be an absolutely wonderful evening of comedy and curry with the amazing Hardeep Singh Kohli, now by my own admission, I don’t think I quite nailed this dish, It…

Haggis Scotch Eggs (gluten free)

By now you’ll all know of my fascination for all things Scotch Eggs, and all of the wonderful variety of flavour combinations that you can possibly come up with! So with Burns night fast approaching, 25th January, here’s a simple, easy to make, tasty gluten free haggis scotch egg recipe for you all to try,…

VENISON WELLINGTON

A variation on the classic Beef wellington, if executed well the wellington is a thing of shear beauty, perfectly cooked meat with crisp pastry…….. it will take time, and it’s certainly worth taking the time to do the wellington well, I use pancakes to wrap around the meat, some do some don’t, it’s just a…

PHEASANT BREASTS WITH TERIYAKI SAUCE AND NOODLES

Not quite as strange as it sounds, this is a great way of using the not so great looking or older pheasants that maybe a little tough, and is a bit different from the usual roast pheasant, we’re going to lightly marinate the pheasant breast and then smoke them, sounds like a bit of a…

GINGER AND CHOCOLATE PUDDING WITH BLACKBERRIES

Definitely a good cold winter comfort pudding this, it’s not flashy or cheffy, but it’ll definitely get you going ” mmmm” You’ll need 6 150ml pudding moulds or one large one This recipe will serve 6 people SHOPPING LIST For the blackberries 200g of fresh blackberries 100g of caster sugar A splash of water A…

CROWN OF WOOD PIGEON WITH PRUNES

PRUNES! I can here you all screaming already! But it actually works really well, Cooking the pigeon on the crown will help to keep the meat juicy, the worst thing to do with pigeon is over cook it, pink is good, pigeon is generally at its best spring to autumn, but of course you can…