Butternut Squash, Sage and Chilli Soup.

Half and de-seed the squash (retaining some of the seeds).

Score the flesh most of the way through in a criss-cross pattern, this will allow the oil and flavours to penetrate when roasting.

Drizzle with a good oil and season with salt and pepper. 

Place a knob of butter, a small chili cut in half and some ripped sage leaves in the cavity (go easy on both as sage is very strong in flavour and you want the finished soup to have a warmth rather than the heat of a curry, drizzle with a little more oil  (you may want to cover with a little foil to prevent burning).

Place on a roasting tray and roast for 35-40 mins in a hot oven until the flesh is soft.

Remove from the heat and discard the sage and chili and leave to cool enough to handle.

Scoop the flesh out and place in a blender with a good veg stock and blitz. you want the finished soup to be thick enough so the garnishes sit on top.

Return to a sauce pan and warm through.

While the soup is reheating fry a few sage leaves in olive oil until crisp on both sides

In another pan fry the cleaned and dried squash seeds in a little oil, sprinkle with paprica or a mix of spices.

Place the seeds and fried sage leaves on top of the soup in a bowl and scatter on a some of the spiced seeds.

Turbut, King Prawns and Caramelised Fennel.

Firstly you must create a fish stock as the base of the sauce.

Head and shell the King Prawns , reserve them for the stock, and then de-vein the prawns.

Cut the turbot into good size portions and reserve any trimmings.

Trim the bulb of fennel and slice into half inch thick slices - reserve the trimmings.

In a little oil lightly fry a hand full of fennel seeds and half a dozen peppercorns, then add finely chopped bulb fennel trimmings, celery, onion (no skin) and the white part of a leek - up the heat slightly add the prawn heads and shells and fry off until coloured then add a glugg of white wine and reduce the stock by half.

Now add the fish trimmings (and any fish bits / heads etc your fishmonger could provide) along with a splash of water, bring to a boil and skim any scum off the top.

Remove from the hob and add crushed parsley stalks, ripped tarragon, a bay leaf and a squeeze of lemon juice, cover and leave to infuse for half an hour.

Drain the stock and discard all the fish bits and veg.

Put the reserved stock into a saucepan and bring to the boil and reduce.

Melt some butter on the hob in an oven proof pan - place in the fennel slices and fry until slightly coloured  - turn and place the pan in a pre-heated oven on medium heat.

In a pan heat some oil with a little butter - when hot add the turbut and cook skin side down until three quarters cooked - place on a warmed plate cover with foil and place in a warm oven.

In the pan the turbut was cooked in deglaze with a small dash of white wine add another small knob of butter and some of the reduced stock and reduce to a sauce.

While the sauce is reducing add a couple of peeled prawns and cook on both sides.

Remove the fish and fennel from the oven - the fish should now be cooked through but not dry.

Place the fennel on the warmed plate with the fish, top with the prawns and spoon over the sauce.

Carrot, Orange, Chestnut and Chervil Salad.

 

A very simple and flavoursome salad with loads of taste and texture - if you catch the early chestnut season it should still be mild enough to have plenty of chervil left in the garden.

Firstly half the chestnuts and place in a roasting tin in an oven preheated to 220 degrees and roast for 10-20mins depending on their size.

Remove from the oven and peel - the shells and bitter inner skin should now come away from the chestnuts easily and the chestnuts should still have a bit of firmness and crunch to them.

Peel a few carrots and cut into thin matchsticks. 

Using a really sharp knife, cut the top and bottom off an orange, place on a chopping board and go round the orange cutting off the skin and pith. 

Then over a bowl to reserve as much juice as possible cut the segments out of the orange - place them in a bowl with the carrot matchsticks.

Make a dressing by placing a small amount of dijon mustard in a bowl, mix in some of the orange juice and a dash of sherry vinegar then slowly add a good quality oil while stirring into an emulsion, season.

To assemble the dish break up the chestnuts and add to the carrot and orange, mix in ripped up chervil leaves.

Transfer to a plate and dress.

Chard, Butter Bean and Lemon Soup.

 A wonderful late summer or autumn soup with subtle hints of sourness.

In a large pan soften a diced onion and a couple of chopped garlic cloves in olive oil until translucent.

Grate in the zest of a whole lemon then add the chard stalks with a splash of veg stock and sweat for a few minutes.

Add the shredded chard leaves, stir and cook for a few minutes.

Add a tin of butter beans including half the liquor from the tin and top the soup up with more stock.

Add the juice from the lemon and season with salt and pepper.

When the chard is wilted down and the beans are warmed through serve.

Crab Apple Jelly.

 A jelly that goes wonderfully with pork, game and cold meets and will keep for the winter months if stored in a dark cool larder. 

For this recipe I use foraged crab apples from the new forest and some ornamental ones given to me from a garden.

Chop the apples, use the cores to as they contain lots of pectin which will help the jelly to set.

Place in a saucepan and add cold water until it is half way up the chopped apples.

Bring to a boil and then turn the heat down and simmer until the apples collapse and can be stirred and crushed with a wooden spoon.

Pour the mixture into a jelly bag suspended over a saucepan and wait for all the juices to to strain through. If you don't mind a cloudy jelly you can squeeze the last juices through - if you like a clear jelly do not squeeze the bag.

For every litre of juice add 750g of sugar to the saucepan and boil rapidly, stirring the sugar to dissolve it and skimming off any scum with a wooden spoon. Hard boil for at least ten minutes.

The setting point is at 106 celcius if you have a sweet thermometer or you can drop a little of the mixture onto a saucer than has been cooled in the freezer - leave for a few seconds and if it wrinkles when pushed the jelly is ready.

Pour into sterilized jars and seal immediately. allow to cool and store for use.

Marinated Green Olives.

 Finely chop a selection of mixed herbs - go easy on the stronger flavoured ones like tarragon and mint, and if using thyme and rosemary try to pick the tender tops, and add to a bowl or jar with green olives.

Also add finely chopped garlic and red chilli, lemon zest, lemon juice and a good glug of extra virgin olive oil.

Leave all the ingredients to marinade together before eating.

If storing in a fridge remove half an hour or so before eating to allow them to come to room temperature.

Mussels, Fennel and Parsley in White Wine.

 

In a large pan with a tight fitting lid soften a finely sliced bulb of fennel, a few spring onions, a stick of celery, a chopped garlic clove or two and half a small red chilli in good oil. 

Season and add a good glug of white wine and bring to a boil.

Add the mussels and place the lid on and cook for four or five mins giving it the odd shake. 

The mussels are cooked when they are open - dont over cook or they go rubbery.

Scatter with lots of fresh parsley, stir in and serve with crusty bread for all the juices.

Fruit Ripple Ice Cream

 

This recipe can be used for any soft fruit either on its own or as a fruit mix as I have done here.

Put an equal mix of double cream and  natural yogurt into am ice cream maker with a few table spoons of icing sugar and churn.

While the ice cream is churning place your fruit - I used red currants, strawberries, raspberries and cherries - in a saucepan with a dash of lemon juice and a few tablespoons of caster sugar, heat gently until the fruit collapses and releases all it juices.

You then need to push the pulp through a sieve with the back of a wooden spoon or spatula until you have collected all the juice and pureed fruit in a clean saucepan.

Warm through and stir together to mix the pulp and juice together then leave to cool before chilling in the fridge.

Layer a ice cream tub with an inch or so of ice cream then a thin layer of fruit puree repeat until you have used up all of both.

Chill in the freezer for 20 mins or so to firm it up, then run the edge of a pallet knife up and down the tub to create the ripple effect.

Return to the freezer until needed.

Raspberry Mousse

 

Place your raspberries in a pan (remembering to reserve the best ones for topping the finished mousse) with a tiny amount of water a dash of lemon juice and a table spoon of caster sugar.

Place on a low heat and cook until the raspberries collapse and release all their juices.

Place some leaves of gelatin in cold water (you will need about half a leaf per portion).

Push the cooked raspberries through a sieve into another pan - pushing all the pulp through with a wooden spoon or spatula, until you have a smooth puree.

Whisk egg whites until they form soft peaks and add a few table spoons of caster sugar - whisk again until stiff, smooth and glossy.

Place the soaked gelatin leaves in a container with some of the puree and gently heat in a pan of water - stirring until the gelatin melts into the puree and then add to the rest of the fruit puree.

Whip double cream until it forms firm peaks and then gently fold in the egg whites and fruit puree.

Spoon into glasses and leave in a fridge to set for a few hours.

Serve with the reserved berries on top.

Spaghetti and Clams in White Wine.

Place a large saucepan of salted water on a med/high heat - when the water is boiling add spaghetti.

While the spaghetti is cooking gently soften a small chopped onion, a stick of celery, chopped garlic and half a small red chilli in good oil. Season, add a good glug of white wine and bring to a light boil.

Add your cleaned clams and cook for 3/4 mins until the clams have opened.

Drain the spaghetti, add to the clams and stir in and cook on for another minute or two.

Scatter with a good handful of chopped parsley and serve in bowls.

Artichoke Stuffed with Spring Vegatables.

Prepare the choke in water and lemon juice - this stops it discolouring.

Start by pulling off the very tough outer leaves and cutting off the stalk leaving a flat base. Then cut off the top third and trim the tops of the leaves removing any spikes.
Place in a saucepan with enough seasoned water to come half way up the choke. Bring to the boil and simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.

When the choke is cool enough to handle remove the soft leaves in the centre and using a spoon remove the choke and rinse clean and return to the pan to warm through - you could also steam or poach it to warm it up.

In a pan boil and steam asparagus tips, peas, broad beans and french beans.

Fry some chopped bacon with a knob of butter in a frying pan with chopped shallots. 

When the asparagus and other veg is cooked add to the bacon and shallots, remove from the heat and dress with sherry vinegar, olive oil  a dash of lemon juice, season with salt and pepper and mix in chopped parsley and mint.

Stuff into the centre of the warmed chokes, drizzle the choke leaves with a little more oil and serve.

Spring Vegetable Vinaigrette.

 

For the vinaigrette mix a dollop of dijon mustard with  sherry vinegar.

slowly add extra virgin olive oil while whisking to for an emulsion.

Season with a little salt and ground black pepper and set aside.

Boil or steam a selection of seasonal vegetables - I used spring onion, asparagus, peas and broad beans, but you could also add baby leeks, green beans etc

Dress the cooked veg in the vinaigrette and sprinkle with a good hand full of chopped chervil and serve.

Asparagus and Serrano Ham in Filo Pastry with Herb Mayo.

Lightly steam your asparagus spears until par cooked.

For the herb mayo finely chop a selection of herbs - parsley, dill, thyme, sage, chives, oregano etc - if using strong flavoured herbs like mint and tarragon use a little more sparingly in the mix - and mix with mayo, leave to infuse.

Roll the par cooked spears in parma ham, which is sprinkled with a little finely chopped parsley and mint, and then roll in the filo pastry.

Pace each wrapped spear on a greased baking tray and brush with veg oil or a little melted butter and bake in the oven for ten mins or until the pastry colours golden brown and serve with the herb mayo.

Strawberry Fool.

Hull and half a punnet of strawberries, reserve a third of the best berries and place the rest in a food processor and blitz with lemon juice and icing sugar to make a puree.

Place the reserved strawberries in a bowl and sprinkle with caster sugar and a small dash of rose wine or a nice liquor and leave to macerate.

In a large bowl, or food processor, whip double cream until it forms soft peaks then add the same amount of greek yogurt and beat until it thickens.

Scoop the cream / yogurt mixture into glasses with the occasion scoop of the strawberry puree forming uneven layers.

Refrigerate for an hour or so to set.

Decorate the top with the macerated strawberries and serve.

Parma Ham and Steeped Cherries.

To make the dressing place a spoon full of dijon mustard in a bowl, add a splash of white wine vinegar and mix, slowly add extra virgin olive oil while continuing to whisk until you have an emulsion.

Season with a little salt & black pepper and mix in thoroughly.

Half and stone the cherries, place half in a bowl and steep (soak) in good quality vinegar such as sherry or white wine for half an hour or so.

Serve all the cherries, steeped and unsteeped with slices of parma ham and a salad of seasonal leaves dressed with the dijon dressing.

Squid, Red Wine and Oregano.

Prepare the squid and rinse under a cold tap, drain, dry and set aside in a cool place.

In a non stick pan dry fry a hand full of fennel seeds until they start to release their aromas.

Pound a couple of garlic cloves with some good sea salt in a pestle and mortar, add the fennel seeds and a finely chopped red chilli and pound some more.

Cook a chopped onion in some good oil until soft and sweetened then add the garlic and fennel paste and cook for a few more minutes to combine.

Now add a little orange zest, a couple of de-seeded and sliced red peppers, dried oregano and some halved cherry tomatoes,

Turn up the heat and add a small glass of good red wine, burn off the alcohol, season with salt and pepper.

Reduce the heat to a low simmer and cook with a lid on until the peppers have softened.

Heat some oil in a frying pan.

Season the squid with salt and pepper and cook (reserving the tentacles) on a high heat for a minute or so on each side - this can be done in batches - throw the tentacles in last as they only take 30 seconds or so to cook.

Add the cooked squid to the stew and combine.

Serve with crusty bread to soak up all the juices.

Barbecued Lamb Cutlets with Asparagus.

For the lamb marinade crush garlic in a mortar and pestle with a little rock salt and combine with olive oil, lemon juice, dried oregano,  a finely chopped red chilli, and pepper.

Marinade the lamb overnight covered in the fridge, but remove it from the fridge several hours before cooking in order to bring it up to room temperature.

Trim the woody ends off the asparagus and roll in good oil with a little salt and pepper.

Barbecue the lamb spooning over any excess marinade while it is cooking.

When the lamb is resting quickly griddle the asparagus - this will only take a minute or two to cook and serve.

Lemon Posset.

Mix caster sugar with double cream in a saucepan and bring to the boil.

Turn down the heat a little and keep it at a low boil - stir to stop it catching.

after 3/4 mins remove from the heat and leave to cool.

Stone some cherries and place 3/4 in a saucepan with a drop of water and some caster sugar.

Heat on a gentle heat until the fruit collapses.

Push the pulp through a sieve and return to the sauce pan (add more sugar if desired) and reduce to a syrup.

Add lemon juice to the cooled cream and sugar mixture, decant into glasses and place in the fridge for a few hours to set.

When set add the cooled cherry syrup to the top with the reserved cherry halves.

Spatchcock Poussin with Jersey Royals and Asparagus.

To spatchcock the poussin place it breast side down and using a sturdy and sharp pair of kitchen scissors cut along one side of the spine.

Repeat on the other side of the spine and discard it, then flatten out the bird - you can also remove the wings at this stage if you wish to for use in other dishes.

Place the spatchcocked bird in a container and cover with oil, chopped thyme, lemon juice and season with salt and pepper.

Leave overnight to marinade.

Heat the oven to 180 degrees.

Heat some oil in pan big enough to hold the bird. When the oil is hot place the bird in the pan skin side down and cook on a med heat until the skin is coloured.

Flip the bird over and place the pan in the preheated oven.

While the poussin is cooking boil some jersey royals in salted water, a few minutes before they are done place a steamer with asparagus in it above the potatoes.

When the potatoes are cooked drain the water away and add a little oil, butter and chopped mint, parsley or both into the pan along with the asparagus.

Dress the veg and serve with the poussin.

Asparagus with Chervil Vinaigrette.

I used chervil in this recipe but unless you grow it it's not easy to get - parsley mixed with a little tarragon will give a similar flavour.

To make the vinaigrette mix half veg and half rapeseed oil together with some good quality vinegar, finely chopped chervil and season with salt and pepper.

Remove the woody ends from your asparagus and gently boil or steam until tender.

Dress in the vinaigrette and serve.

Linguine with Provencal Vegetables.

This basically a quick cook ratatouille and is just a case of cutting the veg into similar size small pieces and cooking in the right order.
Finely chop or dice onion, courgette, aubergine and red pepper.
Add a good glug of olive oil to a pan and fry the onion with finely chopped garlic until soft, but not coloured - then add the courgette and cook for a few minutes before adding the red pepper - add the aubergine and cook for a few minutes then add chopped tomatoes and slowly stew down for a few minutes before adding chopped herbs - basil is the obvious choice but parsley is more traditional - or combine the two.
Add more olive oil and cook on a low heat until all the flavours merge together - ratatouille is vegetables slowly stewed in olive oil.
Serve with pasta and a good cheese on top.

Aubergines with Garlic, Mint and Chilli.

Place a clove of chopped garlic in a mortar and pestle add some salt and mix to a smooth paste. Add good olive oil, a grind of pepper and sherry vinegar and mix well.
Cut another clove of garlic into match sticks and gently fry in veg oil until slightly coloured - do not over cook or they will turn very bitter.
In a frying pan heat veg oil until very very hot (beginning to smoke) and fry aubergine slices on both sides until browned - if the oil isnt very hot the aubergine will just absorb the oil then release it.
Drain on kitchen paper and place in a dish. Scatter with chopped mint the garlic matchstick and chopped red chilli and dress.
Leave to cool to room temperature before eating but do not refrigerate.

Smoked Salmon with Dill, Lemon and Dijon Dressing.

Place Dill (reserve a few pieces), dijon mustard, lemon zest and juice, extra virgin olive oil, a dash of white wine vinegar salt and pepper in a blender and whizz to an emulsion.
Drizzle onto smoked salmon and some salad leaves, sprinkle with the reserved dill and serve.

Smoked Mackerel Pate with Pickled Cucumber and Ramson Buds.

Mix half water and half white wine vinegar in a sauce pan with a few black peppercorns and a teaspoon of sugar, bring to the boil then leave to infuse and cool.
Chop the cucumber length ways, de-seed and cut into chunks. when the pickling liquid is cool pour over the cucumber pieces.
Repeat the process for the ramson (wild garlic) buds but leave out the sugar.
Heat the oven and place chopped celery leaves in an oven proof dish, turn the heat off and place in the oven to dry the leaves. when dry mix with good quality salt.
Remove the skin from the smoked mackerel and flake into a bowl. Add a dollop of mayonnaise, celery salt, a dash of tabasco, capers, some of the pickled cucumber cut into smaller pieces, lemon juice and zest and chopped chives and dill, then mix together - you can also add some good quality extra virgin olive oil to loosen it slightly.
Place the mix into ramekins and leave for half an hour for the flavours to merge.
Slide the mix out of the ramekins and serve with the pickles and good toasted bread.

Globe Artichoke with Lemon, Dijon and Tarragon Dressing.

Prepare the choke in water and lemon juice - this stops it discolouring. Start by pulling off the very tough outer leaves and cutting off the stalk leaving a flat base. Then cut off the top third and trim the tops of the leaves removing any spikes.
Place in a saucepan with enough seasoned water to come half way up the choke. Bring to the boil and simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.
Remove from the water to cool but retain the water and pan.
While the choke is cooking melt butter in some good olive oil and  gently fry a finely chopped shallot.
Add a dollop of dijon mustard, finely chopped tarragon, lemon zest and lemon juice, mix to an emulsion and keep warm.
When the choke is cool enough to handle remove the soft leaves in the centre and using a spoon remove the choke and rinse clean and return to the pan to warm through - you could also steam or poach it to warm it up.
Plate in a bowl in the dressing and pour more dressing into the centre well.

Butter Bean, Choritzo and Tomato Salad.

In a mortar and pestle crush a clove of garlic with some good salt until it becomes a paste. Add a good dash of sherry vinegar and olive oil and mix in to an emulsion.
Warm butter beans through in slightly salted water drain and leave to cool slightly.
Chop cherry or other small tomatoes into small pieces and combine with a finely sliced red onion and chopped parsley.
Combine the slightly cooled beans with the tomatoes, onion and parsley and dress. Leave for five mins or so for all the flavours to mingle.
In a frying pan fry sliced cooking choritzo on both sides then add to the rest of the salad and serve.

Choritzo with Spring Vegetables.

you can use any seasonal veg for this dish as I cooked it in spring I used peas, broad beans, sprouting broccoli, baby leeks, french beans and spring onions,
In a saucepan melt a knob of butter in centimeter or two of water (enough to just cover all your veg).
Add the veg in batches ie the ones that take longest to cook first and boil at a fairly high heat.
While the veg is cooking heat some oil in a frying pan and fry the slices of choritzo on both sides.
Drain the veg and add the choritzo and oil to the pan with a dash of sherry vinegar.
Dress and serve.

Fried Egg, Choritzo and Asparagus.

Heat a pan with about 1cm of water, butter and seasoning - when boiling add asparagus tips and reduce heat to a simmer.
While the asparagus is cooking heat a frying pan with a little olive oil in it.
Crack an egg into the frying pan (duck egg would be good if you can get one) and place choritzo slices into the oil.
When all the ingredients are cooked plate and drizzle with a little of the choritzo cooking oil.

Garlic Soup.

In a pan very gently fry a couple of hands full of garlic cloves in the skin on a low heat. Turn often and by the time they are golden on the outside the inside should be soft and sweetened.
Drain on a piece of kitchen paper and leave to cool.
Squeeze the pulp out of their skins and puree - you can do this in a mortar and pestle or in a blender or by pushing through a fine sieve.
Chop cooking choritzo into small pieces and fry in the olive oil - when starting to crisp add finely chopped thyme and fry for a minute or so before adding the garlic pulp and a teaspoon or two of sweet smoked paprika.
Stir together before adding chicken stock and simmer to combine the flavours.
Serve with good rustic bread or you could also poach an egg in the soup before serving.

Mozzarella and Basil Sandwiches with Tomato Sauce.

To make the sauce chop the tomatoes and place in a pan with some good olive oil, a finely chopped shallot, dried oregano, chopped garlic, a small dash of good quality vinegar and a sprinkling of chilli flakes.

Cook through then simmer until you have a sauce.

Add shredded basil before serving.

For the sandwiches cut circles out of slices of bread and dip one side into milk.

Sandwich a slice or two of mozzarella and a couple of basil leaves in between two discs of bread milk side in and press together.

Repeat until you have the desired amount.

Heat a frying pan of veg oil to 170c and fry the sandwiches until golden brown on both sides then drain onto kitchen paper.

Season with sea salt.

Spoon the sauce onto a plate, top with the sandwiches and grate over some Parmesan and add a few torn basil leaves and serve.

Chicken Parmentier.

A great way to use up left over roast chicken.
Peel, slice and boil potatoes in salted water.
Place a few tomatoes that have been cut at the base in a cross shape in boiling water for a minute then drain. When cool enough to handle peel and chop.
While the potatoes are cooking fry sliced shallots, diced carrot, celery and chopped garlic in butter until softened, then add a dash of white wine and cook for a minute before adding tomato puree,  chopped tomatoes and chicken stock. Cook down for ten minutes or so before adding black olives, halved, the left over chicken and a hand full of chopped parsley, season to taste then decant into pie dishes.
When the potatoes are cooked mash with butter and/or oil and milk and/or cream - season with salt and pepper and spread on top of the pie dishes.
Sprinkle with Gruyere cheese and bake in the oven.

Marinaded Lamb Chops with Onion Sauce.

The lamb marinade for this was based on a recipe for a "three day lamb souvlaki" but simplified.
Marinade the lamb in olive oil, salt, pepper, broken up bay leaves, dried oregano, tomato puree, lemon juice, a little quality vinegar and ground cumin, best left to marinade over a few days.
For the onion sauce chop a large onion and place in a pan with a sprig or two of thyme and a few bay leaves, add enough water to nearly cover, season and bring to the boil and simmer for ten mins or so until the onions are cooked.
Drain the onions but reserve the cooking liquid, discard the thyme and bay and place in a blender add some of the cooking liquor and blitz to a fine sauce. Return to a clean pan, taste and adjust the seasoning if you need to and keep warm.
Griddle or pan fry the lamb chops and serve on top of the onion sauce.

Sauteed Potatoes and Choritzo.

First peel the potatoes and slice into thick slices.
Par boil in salted water and leave to cool.
Cut the potatoes into chunks and slice the choritzo.
Put a good glug of good oil in a saute pan and start to fry the potatoes. Sprinkle with paprika, saute, turning occasionally.
When the potatoes are half cooked add the choritzo slices, cook together until the potatoes are golden and the choritzo has been cooked on both sides.
Remove from the heat and add a glug of sherry vinegar, stir in chopped parsley and serve.

La Poule Au Pot.

Place a whole chicken into a sauce pan that is just large enough to hold it with the following veg - 4 peeled banana shallots, 2 leeks - tough outer leaves and most of the green discarded, cut in half length ways and tied back together, 4 carrots peeled and quartered, 6 sticks of celery cut into portions - you want the veg to be of the right size to all cook at the same time.
Cover with water and bring to the boil.
Skim off any scum that rises to the surface and turn down to a simmer.
Add a bouquet garni containing three bay leaves, four spring of parsley, two of thyme, one of rosemary and one of tarragon, 6 whole cloves of garlic peeled, eight black peppercorns and season with salt.
Place a lid on the pot and cook for 50mins - 1 hour - to test if the chicken is cooked push a sharp knife or skewer into the thigh and the juices will run clear.
Portion the chicken and place in bowls with the veg and stock.
Take a small amount of stock and reduce it in a saucepan with a knob of butter until it is a syrup and sprinkle over the top and serve.

Warm Salad of Potatoes, Baby Leeks and Stilton.

Cut your potatoes into wedges and boil in well salted water. when the potatoes are half cooked put the trimmed baby leeks into a steamer and place above.
When both are cooked drain the potatoes add the leeks to the pan and allow to cool a little.
While they are cooling mix up a dressing from olive oil, sherry vinegar and seasoning and dress the veg.
Decant to a serving dish and add crumbled Stilton cheese.

Breast of Lamb with Onions.

Preheat your oven to 120/150 Degrees depending on the size of your joint of lamb (look up cooking times - I found these temps fine for a small and large joint on a 2/3 hour roast.
Season your lamb breast, which should be rolled and tied with string with salt and white pepper.
In a casserole heat a couple of table spoons of oil until hot and colour the lamb breast on all sides until golden.
Remove the casserole from the heat and spoon almost all of the oil and fat released by the lamb out of the dish.
Cover the base of the casserole with finely sliced onions and place the lamb breast on top, tucking a bay leaf under the breast.
Surround the breast with more onions, cover with a piece of wet grease proof paper if you wish, greased side down, put on the lid and place in the oven.
After an hour check and slide any onion sticking to the side down into the base of the casserole, repeat this again after two hours.
The breast is cooked when you can slide a sharp knife or skewer into it with little resistance.
When cooked remove from the casserole and place in a baking dish, cover with foil and return to the oven with the heat turned off to rest.
Strain the liquid from the onions into bowl and reserve.
After discarding the bay leaf return the onions to the casserole then spoon any fat from the surface of the liquid and return the liquid to the casserole.
Add a dash of red wine vinegar and a finely chopped anchovy fillet (or a teaspoon of anchovy essence).
Place on the hob and simmer until the cooking liquor has reduced by half then stir in a handful of finely chopped parsley and any juices from the resting meat.
Chop the lamb into think slices and serve on a bed of onions.

Pea Salad.

A great spring salad or light starter that uses several members of the pea family and includes shoots and flowers if you can get them.
Anyone can grow pea shoots in a tray or pots on a window sill.
If using very fresh from the garden pick the tenderest pods so no cooking is required, if using shop bought and not so fresh just steam the peas, mange tout and sugar snaps for a few mins to tendersise and let cool.

First make the dressing.
Combine a good oil, a mix of white wine and sherry vinegar, dijon mustard, salt, pepper and some chopped mint in a container and leave to marinade for at least a few hours.
Slice the sugar snaps in half length ways and place in a bowl with the mange tout and peas.
Discard the mint leaves from the dressing and pour over.
Add the pea shoots and flowers if using and scatter with torn mint leaves.
Toss to dress the shoots etc and serve.

Mushrooms with Potatoes and Sage.

A great little dish that makes a great starter or good side for meat. It is even better if you can get ceps or other similar mushrooms.
First boil your potatoes in salted water then leave to cool.
When cool enough to handle slice into reasonably thick slices.
In a frying pan heat a gulg of good oil and add your sliced potatoes with some shredded sage (reserve a hand full of sage leaves), and fry for a few minutes.
Then add your sliced mushrooms and season.
Cook the mushrooms for a few minutes then add a little more oil if needed.
Just before the mushrooms and potatoes are ready clear a little space in the pan and fry the reserved sage leaves whole in a little more oil.
When the leaves are crispy serve.

Salad Armenienne. (Mushroom Salad)

A really surprisingly nice french salad lifted from an Elizabeth David book.
Fry sliced mushrooms with a few slithers of garlic and bacon cut into small pieces.
Add a small glass of red wine boil for a minute then reduce the heat and simmer for another two or three.
Take off the heat, stir in chopped parsley and leave to cool, but do not refrigerate as really cold will kill the flavours.
Dress chopped celery and red pepper in a good oil, seasoning and some white wine or tarragon vinegar and spoon the mushroom mixture on top before serving.