Chicken Noodle Soup

A great cold cure this one - don't ask how or why I just know if I have a cold and eat this I feel a lot lot better!
Use the stock from the previous recipe.
Heat some stock in a saucepan and add noodles of choice - simmer until cooked.
while the noodles are cooking chop your chosen veg - I used spring onions, carrots, red pepper and mushrooms.
I a wok flash fry chopped garlic, chilli and ginger for 30 seconds then add your veg at 30 second intervals (longest to cook first!) place in a bowl with shreded cooked chicken (see stock recipe).
Pour over the noodles and stock and top with a chopped corriander and a squeeze of lime juice and/or a dash of soy sauce.

Spicy Chicken Stock.

In a large pan of water add chicken (I used thighs), crushed garlic, sliced ginger, chillies, chopped carrots, quartered shallots (skin on), spring onion tops, lemon grass (bruised), corriander stalks and various spices - I used cardomon pods (crushed), whole pepper corns, corriander seeds, fennel seeds, but any combination that you have or takes your fancy will do.
Bring to the boil and reduce heat and simmer preferably on a heat disperser for an hour or so and leave to cool. Add a dash of thai fish sauce.
Remove the chicken thighs for use later and drain the stock.

Stir Fried Pork with Chard and Spring Onions.

Bit of a Nigel Slater inspired see what needs using up in the fridge / garden and concoct something!
I had some spring onions left over from last weeks shop that were on there last legs and a pork steak that had been marinading with garlic and fennel seeds since thurs so...
I added some chilli to the marinade last night.
The chard in the garden probably won't last much longer as heavy frosts are due this week so I decided to pick the younger more tender leaves.
Let the pork come to room temp. and slice.
Add some seaseme oil to a hot wok and add some sliced chilli and garlic. Alow to cook for 30 seconds and add the pork. Cook for 1-2 mins until coloured and then add some soy sauce and the chard stalks.
Cook for anothe minute or so and add the sliced spring onions and shredded chard leaves.
When the chard leaves have wilted serve.

Roast Shoulder of Lamb with Celeriac Mash and Beetroot Puree

Place your shoulder of lamb skin side up and drizzle with oilive oil and season. Massage in the oil, salt and pepper.
Turn over and repeat. Squeeze over some lemon juice and place crushed garlic, rosemary spigs and bay leaves onto your joint. Roll, tie off and place in the fridge to marinate.
Pre heat an oven at 220°C.
Place a quartered onion (skin on), chopped carrot, celery and any other vegatable odds and ends into a roasting dish and place the lamb on top.
Pour in a cup or so of water and roast in the oven for 30 minutes.
Reduce oven temperature to 160 °C and continue to roast for - rare – 20 minutes per kg, medium – 30 minutes per kg, well done – 40 minutes per kg.
If the water starts to dry out top up with more.
While the lamb is roasting prepare the puree, mash and veg.
For the Beetroot puree place a roughly chopped beetroot in a blender with  a clove of garlic, thyme leaves and a chopped onion - season with salt and pepper and blend until the consistency of risotto.
Place in a sauce pan on a very low heat and cook for 30 or so mins (you may need a splash of water at the begining to stop it burning).
The Celeriac mash is very easy - same as mashed potatoes - or you can use a mix of celeriac and potatoes.
When the lamb is cooked remove from the oven and cover with foil to keep warm and allow to rest for 20 mins or so.
Place the roasting tin with all the veg, water and meat juices on a the hob on a low/med heat and add a glass of wine and a dash of worcester sauce if you wish. Deglaze the pan and then strain the gravy into a sauce pan and reduce to correct consistency.
Carve the lamb and serve.

Jerusalem Artichoke Salad

Have a bowl with some lemon juice standing by and then peel and slice your (raw) chokes as finely as possible, placing in the lemon juice to stop them discolouring.
Season with salt and pepper and place on a plate.
Add walnut oil to the lemon juice mix together and dress the sliced chokes.
Sprikle with chopped parsley and serve.

Root Soup

Dice carrots, onion and cellery and sweat in a mix of butter and oil. Season with salt and pepper.
Add water and bring to the boil and then simmer.
Peel and dice your root veg - I used parsnip, artichokes and celeriac, but any will work.
Add some chopped parsley and simmer til all veg is cooked and blitz in a blender til smooth.
I also ad a little bit of fresh chilli to give it some warmth. 

Avacado Prawns with Marie Rose Sauce

Peel and slice an avacado and arrange on a bed of leaves, season with salt and pepper.
Slice some cucumber and arrange on the leaves with the cooked prawns on top.
For the marie rose sauce mix a couple of dollops of mayo, a tea spoon of tomato ketchup, a squeeze of lemon juice, a dash of whisky and a pich of paprika or cayenne pepper together and spoon over the prawns.