JAMIE GRAINGERSMITH'S NECK OF BRITISH LAMB STEW SERVED WITH ORGANIC COUSCOUS 3 large chopped 2 tins plum 2 tblsp
3/4 -1 litre stock 12 prunes range eggs/meat Wine match Serve with Cono Sur Reserva Merlot.
Pernod (optional) sqeeze of lemon juice salt and freshly ground white pepper
Serve with crusty bread Italian chicken panini Ingredients: 4 panini bread; 2 grilled and sliced chicken breast; 2 tblsp
pesto sauce; 100g buffalo mozzarella (sliced); 4 basil leaves; 200g roast vegetables For the roast vegetables: Courgettes roughly chopped; aubergine roughly chopped; one red onion roughly chopped; garlic; cherry tomatoes; olive oil; sea salt and black pepper Toss everything together drizzle with olive oil and place on baking sheet in preheated oven at 200[bar]C for 30-35 mins Method: Toss the chicken and roast vegetables together.
A Saute of Tiger Prawns with a Lemon, Garlic Herby ButterIngredients (Serves 2) # 6 fresh tiger prawns for a starter or 8 as a main course, per person # 4oz of unsalted butter # 1 tblsp
olive oil # 2 cloves of garlic, crushed # Juice of half a lemon # Combination of 1 tbls chopped basil, 1tblsp
chopped chives, 1 tblsp
chopped parsley, 1 tblsp
corianderMethod Peel and de-vein prawns, if this hasn't been done by a fishmonger.
curry paste (such as tikka masala, tandoori or madras)
Cous cous INGREDIENTS: 200g cous cous 35g raisins 1 tbsp of harrisa 335ml white chicken stock 1 tsp salt ' tsp white pepper 2 spring onions finally chopped 1 tblsp
of unsalted butter 100ml of curried dressing METHOD: Combine the cous cous, raisins, harrisa, salt, pepper, butter curried dressing together.
For the spinach Ingredients (makes 4) 50g butter 1 tblsp
water 200g spinach picked and washed well Sea salt and freshly milled pepper 1 clove garlic peeled but whole Method 1.
Recipe INGREDIENTS: 800g (1 3/4 1b) chuck steak, diced; 25m1 (1 fl oz) red wine vinegar; 600ml (1 pint) red wine; 150ml (5 fl oz) water; 2 tblsp
groundnut or other non-scented oil; 100 g (4oz) button mushrooms, washed and dried; 20 shallots, peeled; 1 dessertspoon plain flour; 1 bouquet garni; 5 black peppercorns, crushed, or 3 pinches freshly ground black pepper; 300g (11oz) beef tomatoes, skinned, quartered and seeded; 4 garlic cloves, peeled and halved; salt METHOD: Preheat the oven to 275F (140C) Gas 1.
I like to make this a year before so that I can feed it with a tblsp
of brandy once a month till the next Christmas.
course grain mustard Worcestershire sauce Fresh parsley Salt and pepper
2 ripe Hass avocados #4-6 splashes of Tabasco #juice of one lime #1 tblsp
Ingridents Four bananas, one tblsp
lemon juice, two eggs, two tblsp
caster sugar, one cup desiccated coconut, tblsp
apricot jam Preheat oven to 180c/Gas 4 Method 1.