Main Courses Pork

Cheese Crusted Gammon Steak

  • For two
  • two small gammon steaks or bacon chops
  • 2 med slices white bread processed into crumbs
  • 2oz cheddar coarsley grated
  • 1oz butter melted
  • 2 oz soft goats cheese such as Chavroux

Snip the rind of the steaks or chops to prevent curlins
Mix breadcrumbs, grated cheese and butter with some ground black pepper.
Grill the gammon for two or three minutes then spread with the goats cheese and top with the cheddar crumb mix. Continue to grill a bit further from the heat for 3-4 more minutes until the cheese is bubbling and golden.
NB It is important to use a solid tray to grill not a rack in order to cook the underside of the gammon

Family Favourites Fish Main Courses

Portugese Style Shellfish Rice

  • 10oz mixed shellfish -I use tiger prawns and scallops but mussels ,monkfish or other shellfish are all possible.
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tbsp olive oil
  • 1/2 cup risotto rice
  • 1 tin chopped tomatoes
  • Same volume of water plus 1 chicken stock cube
  • pinch dried chilli flakes(optional)
  • 1tbsp chopped fresh coriander

Heat olive oil in a shallow non stick pan with a lid and fry onion and garlic until transparent
Add rice and stir until coated with oil
Add chilli flakes and tin tomatoes
Add the stock and bring to a gentle simmer
Season with salt and ground pepper to taste.
Cover and simmer for 45 mins stirring occasionally as necessary.
We are aimimg for a slightly soupy consistency
When rice is tender add the shellfish and coriander adnd return to a simmer for about 5 mins or until cooked.

Hot & Spicy Lamb Main Courses

Linda’s Potato & Chilli Pie

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1lb lamb mince
  • 2 garlic cloves
  • 14oz can kidney beans
  • 14oz can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp ground cumin
  • 2 tsp mild chilli powder
  • 1 3/4lb potatoes, chopped

1. Fry onions for 5 minutes until lightly browned. Set aside half the onions. Add lamb and garlic to pan and brown. Add kidney beans, tomatoes, tomato puree, cumin, 1/2 chilli powder and seasoning. Simmer for 25 minutes.

2. Boil potatoes for 8 minutes. Add reserved onions, chilli powder and seasoning. Put lamb mixture in shallow dish and spoon potatoes on top. Cook in oven until brown.

Hot & Spicy Main Courses Side Dishes Vegetarian

Spicy Tomato Beans

  • 225g/8oz french beans, trimmed
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 large beef tomato, roughly chopped
  • 1 tbsp tomato puree
  • 3 tbsp water
  • 1/2 tsp tabasco sauce
  • 1/4 tsp sugar
  • 1 tbsp fresh chopped basil
  • 2 tbsp low-fat yoghurt

1. Cut the french beans in half. Heat up a pan of salted water, add the beans, cook for 5 minutes, then drain.

2. Heat the olive oil in a pan. Add the sliced onion and crushed garlic and fry gently until soft and just beginning to brown. Then add the chopped beef tomato, tomato puree, water, tabasco sauce and sugar. Bring to the boil, cover the pan and simmer gently for 5 minutes.

3. Add the cooked beans tot he tomato mixture along with the chopped basil and salt and pepper. Cover again and cook for a further 5 minutes over a medium heat. Finally, stir in the natural yoghurt and serve.

Serves 4

Beef Family Favourites Holidays Main Courses

Beef Chasseur

  • 2lb porterhouse steak or skirt, cut in one piece
  • 3 shallots or 1 small onion
  • 1 clove of garlic
  • 2 tbsp oil
  • 11/2 oz butter
  • 1 tbsp plain flour
  • 1/2-3/4 pint of jellied brown stock
  • Salt and pepper
  • 1/2lb button mushrooms
  • 2 wineglasses red wine
  • 1 dessertspoon tomato puree
  • 1 tbsp chopped parsley to garnish

1. Cut the meat into 2 inch squares. Chop the shallots or onion and garlic very finely. Heat a saute pan or shallow stew pan, add the oil and, when hot, drop in 1oz of the butter. Fry the meat a few pieces at a time until nicely brown on both sides, then remove it from the pan.

2. Reduce the heat, add the shallot and garlic and cook slowly until soft. Dust in the flour and continue cooking to a rich russet-brown. Draw pan aside, blend in the stock, then replace on heat and stir until boiling. Return the meat to the pan and simmer until tender, about 45 minutes.

3. Wash and trim the mushrooms, quarter them or leave whole, depending on their size. Heat a pan, drop in 1/2oz butter and mushrooms and cook quickly for about 2 minutes. Tip on the wine and boil hard until reduced by half. Stir in the tomato puree.

4. Add the mushroom mixture to the meat and continue cooking for about 10 minutes. Turn into a hot serving dish and dust with chopped parsley. Serve with saute potatoes and leaf spinach.


Easy Australian Pavlova

  • 2 egg whites
  • 12g caster sugar
  • 1/2 tsp vanilla
  • 1 tsp vinegar
  • 1 tsp cornflour
  • 4 tbsp boiling water

1. Place all ingredients into small bowl of an electric mixer, beat onhigh speed until the mixture is very stiff. Spread onto prepared trays, either one 11 inch pavlova or 15 small shells.
2. For the large pavlova, bake in a moderate oven for 10 minutes. Reduce heat to slow and bake for a further 45 minutes. Cool in oven. For small shells, bake in moderate oven for 10 minutes. Reduce heat to slow and bake for a further 30 minutes. Cool in oven.

Holidays Hot & Spicy Salads Side Dishes Starters Vegetarian

Spicy Bean & Cucumber Salad

  • 2 cups cooked chopped green beans, about 11oz
  • 1 cup finely chopped peeled cucumber, about 1 medium cucumber
  • 1/2 cup finely chopped red onion, 1/2 medium onion
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tbsp red wine vinegar or cider vinegar
  • 2 tsp chopped fresh hot green chillie pepper or 1/4 crushed red
  • 1 tsp honey
  • 1/2 salt

Mix all infredients. cover and refrigerate for about 2 hours or until chilled

Serves 6

Chicken Holidays Main Courses

Honeyed Chicken

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 tbsp runny honey
  • 1 tsp dried rosemary
  • Grated rind 1 lemon
  • 1 large glass white wine
  • 6 anchovy fillets rinsed
  • Salt and pepper

1. Preheat oven to 170C/325F/Gas3. Season chicken portions with salt and pepper. Heat oil and saute chicken until golden. Transfer to ovenproof casserole.

2. Saute onion until soft and add to casserole. Combine lemon rind, honey and rosemary and warm. Pour over casserole and bake for 30 minutes.

3. Add wine and anchovies and return to oven uncoveredfor 15 minutes.

Serves 4

Chicken Holidays Hot & Spicy Main Courses

Spiced Rice with Chicken

  • 1.4kg/3lb oven ready chicken
  • 75ml/5tbsp vegetable oil
  • 175g/6oz onion, skinned and sliced
  • 15ml/3 level tsp ground coriander
  • 1.25ml/1/4 level tsp chilli powder
  • 2.5ml/1/2 level tsp ground turmeric
  • 2 141g/5oz carotns natural yoghurt
  • About 350ml/12fl oz chicken stock
  • Salt and milled pepper
  • Parsley sprigs to garnish

1. Carve off and cut up chicken flesh into fork size pieces discarding skin and bone. Using a flameproof casserole, brown well in the hot oil, half at a time. Remove from the fat and put aside.

2. In the residual fat lightly brown the onions, then stir in the remaining seven ingredients and season well. Bring mixture to the boil.

3. Replace the chicken, cover tightly and bake at 170C/325F/Gas 3 for about 35 minutes, or until the rice and chicken are tender and the liquid absorbed.

4. Turn the rice with a fork and garnish with parsley sprigs to serve

Chicken Family Favourites Side Dishes Starters

Chicken Liver Pate

  • 225g/8oz chicken livers
  • 3 tbsp cream
  • 75g/3oz butter
  • Salt and pepper
  • Pinch mixed herbs
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/4lb bacon

1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.

2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.

Beef Family Favourites Main Courses

Spiced Beef

  • 1.25kg-1.5kg/3-4lb boned salt silverside or brisket
  • Ground black pepper
  • Soft dark brown sugar
  • 1 tbsp/15ml whole allspice berries
  • 1 tbsp/15ml juniper berries
  • 2 tsp/10ml whole cloves

Preparation time: 10 minutes plus standing
Cooking time: 3 hours 30 minutes – 4 hours 30 minutes

1. Soak the joint in cold water for 2-4 hours, changing the water once or twice. Cover the joint generously with pepper and cover thickly with sugar.

2. Crush the allspice and juniper berries between two spoons or grind in liquidiser and press into sugar. Make several incisions into meat with a sharp knife to allow spice flavour to get all the way through. Stick the cloves all over meat.

3. Wrap the beef in foil, place in an ovenproof dish, cover and leave at room temperature overnight.

4. Set oven to 140C/275F/Gas 1. Cook beef in centre of oven for 3 hours 30 minutes – 4 hours 30 minutes depending on size of the joint. If cooked, juices should run clear when pierced with a skewer. Pour off juices, seal foil and place a board and weights or heavy books on top and leave overnight. Store beef in the refrigerator wrapped in foil where it will keep for up to 2 weeks.

Beef Holidays Main Courses

Bobotie for 6-8

  • 1kilo mince
  • 2 lge onion, chopped
  • 1oz butter
  • 2 large slices white breaD
  • 2 tbsp Madras curry paste
  • 2 cloves of crushed garlic
  • 2 tbsp mango chutney
  • 3 tbsp sultana
  • 1 tsp mixed herbs
  • Half tspf ground cloves
  • Half tspf all spice
  • Salt and pepper
  • 2 large eggs, beaten
  • Half pint Milk
  • 6 bay leaves

1. Preheat oven to 180C/350F/Gas 4/Fan160. Pour cold water over the bread and leave to soak.

2. Fry the onions in the butter, stirring for 10 minutes. Add garlic and mince stirring until colour changes. Stir in curry paste, herbs, chutney, sultanas, spices and a couple of bay leaves. Sali and pepper.

3. Cover and simmer for 10 minutes. Squeeze the water out of the bread and mix into the meat. Put mixture into an ovenproof dish and press down.  Best made previous day and kept chilled.

4. For topping, beat eggs and milk with seasoning and pour over the meat. Rest of bay leaves go on top and bake for 40 minutes until top is set and beginning to look golden.


Chicken Main Courses

Dorothy’s Cuban Chicken

  • 1/2lb rice
  • 4lb chicken
  • 1 pint chicken stock
  • 3 tbsp dry white wine
  • Pinch saffron
  • 4 tsp salt
  • 1/2 tsp pepper
  • 3 tsp lard
  • 3 tbsp cooked peas
  • 8 small tomatoes, chopped
  • 1 small onion, sliced
  • 1 green pepper, chopped
  • 2 cloves garlic, finely chopped
  • Parsley, chopped
  • Strips of red pepper to garnish

1. Cut meat off chicken and boil skin and bones for stock. Fry meat slightly in hot lard. Add to stock.

2. Add tomatoes, parsley, green pepper, onion and garlic. Season and add wine. Cook for 10 minutes.

3. Dissolve saffron in 1tbsp of stock and add to chicken. Add sauce now and bring to boil. When chicken is nearly cooked add rice and cook for 1/2 hour.

4. Add peas and decorate with strips of red pepper

Main Courses Side Dishes Starters Vegetarian

Roasted Vegetable Paella

  • 75g/23/4oz courgettes, cut into 2.5cm/1in chunks
  • 75g/23/4oz aubergines, cut into 2.5cm/1in chunks
  • 1/2 red onion, peeled and cut into chunks
  • 1 small stick celery, cut into 2.5cm/1in chunks
  • 1/2 red or yellow pepper, deseeded and cut into bite-sized pieces
  • 75g/23/4oz cherry tomatoes, halved
  • 1 small clove garlic, chopped
  • 1 bay leaf
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • 2tbsp virgin olive oil
  • Salt and pepper
  • 75g/23/4oz basmati rice, washed and drained
  • 300ml/1/2 pint chicken or vegetable stock
  • Chopped fresh herbs to serve

1. Preheat oven to 200C/400F/Gas 6. Put all the vegetables in a large roasting pan or shallow ovenproof dish with the garlic and herbs. Sprinkle with olive oil, season well with salt and pepper and roast for about 45 minutes or until all the vegetables are tender and beginning to brown slightly at the edges.

2. Put the rice in a small ovenproof dish, put the vegetables on top and pour over the stock. Cook in the oven for about 1 hour or until all the liquid has been absorbed and the rice is tender. Serve on hot plates sprinkled with fresh herbs.

Fish Salads Side Dishes Starters

Salmon Mousse

  • 225g/8oz cooked salmon
  • 300ml/1/2 pint cold bechamel sauce
  • 150ml/1/4 pint mayonnaise
  • Salt and pepper
  • 1/2 oz gelatin, dissolved in 3 tbsp water
  • 75ml/21/2fl oz doubel cream, whipped
  • 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.

Lamb Main Courses

Lamb with Aubergines

  • 900g/2lb lamb neck fillet
  • 2 hot red chillies
  • 675g/11/2lb onions
  • 4 garlic cloves
  • 5cm/2in piece of root ginger
  • 1 tbsp dried oregano
  • 10 rosemary leaves
  • 1 bay leaf
  • 150ml/5fl oz olive oil
  • 3 sweet red peppers
  • 225g/8oz potatoes
  • 450g/1lb small aubergines
  • 450g/1lb tinned chopped tomatoes
  • Salt and pepper
  • Handful of coriander leaves
  • Handful of flat-leaf parsley leaves

1. At least 5-6 hours before serving: cut the lamb into 5cm/2in cubes and put into a bowl. Deseed the chillies, cut the flesh into thin strips and scatter them over the lamb. Peel and thinly slice the onions. Peel the garlic and cut into paper-thin slices. Peel the ginger and cut it into julienne strips. Sprinkle all these over, together with the oregano, rosemary leaves and crumbled bay leaf. Grind about 1tsp of black pepper over all. pour over the olive oil and turn to coat and mix. Cover the bowl with clingfilm and leave to marinate at room temperature for 3 hours. You can prepare the dish to this point and refrigerate it for up to 24 hours but, if you do, remember to bring it to room temperature at least 2 hours before cooking because the olive oil will set in the refrigerator and not work as an effective marinade.)

2. When ready to cook: preheat the oven to 200C/400F/Gas 6. Char the peppers over an open flame until blistered, then put in a covered bowl for the skins to steam loose. Peel, deseed and cut the flesh into strips. Add to the meat.

3. Peel and cut the potatoes into 2.5cm/1in cubes. Cut the aubergine into cubes the same size. Stir the potato and aubergine cubes into the meat together with the chopped tomatoes with their liquid. Season with slat. Transfer to a casserole into which all the ingredients will just fit and cover with the lid. bake for 30 minutes, then lower the temperature to 160C/325F/Gas 3 and continue to cook for a further 11/2 hours, checking from time to time that it is not drying out. If it does, add a ladleful of water, but this should not be necessary.

4. Remove from the oven and try a piece of the meat. it should be meltingly tender and moist. If necessary, cook a little longer and add more salt if you think it needs it. Serve in bowls, scattered with whole coriander and parsley leaves.

Serves 4

Lamb Main Courses Pork

Meatballs in Tomato Sauce with Goats Cheese

  • 25g/1oz fresh or slightly stale breadcrumbs
  • Milk
  • 340g/12oz minced pork or lamb
  • 1 tbsp chopped fresh oregano or marjoram
  • 2 tbsps chopped fresh parsley
  • 2 tsp kecap manis or substitute with dark soy sauce and a pinch of sugar
  • Salt and pepper
  • Olive oil, for frying
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 x 400g/14oz cans of chopped tomatoes
  • 1 tbsp tomato puree
  • 1-2 tsp sugar
  • 8-10 fresh basil leaves, shredded
  • 100g/31/2 oz goat’s cheese, diced

1. Preheat the oven to 200C/400F/Gas6. Soak breadcrumbs in milk for 10 minutes; squeeze dry. Mix with the pork, herbs, kecap manis, salt and pepper. Roll into walnut sized balls.

2. Heat enough oil to cover the base of a heavy frying pan. Fry the balls over a medium heat until cooked. Drain on kitchen paper.

3. To make the tomato sauce, gently fry the onion and garlic in olive oil. Add all remaining ingredients, except the basil and cheese, and cook until reduced to a very thick sauce. Stir in basil.

4. Place meatballs in a shallow serving dish, spoon over the sauce and scatter with goat’s cheese. Bake for 30 minutes until sizzling. Serve with hot bread and salad.

Holidays Salads Side Dishes Starters Vegetarian

Bean & Mint Salad

  • 420g/1 tin butter beans
  • 175g feta cheese
  • Large bunch of mint
  • 175g baby plum tomatoes, halved
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 75g pecan nuts, chopped
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Preparation time: 10 minutes

1. Drain the beans and crumble the cheese. Remove the stalks from the mint and chop the leaves.

2. Mix together all the ingredients and serve.

Serves 4

Lamb Main Courses

Great-Greek Lamb with Puntaletti

  • 675g/11/2lb boneless leg or shoulder of lamb, cut into 4cm/11/2 cubes
  • 2 large onions, sliced
  • 2 tbsp fresh lemon juice
  • 5-6 fresh oregano sprigs
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 900ml/11/2 pints boiling water
  • 225g/8oz puntaletti(small nib shaped pasta)
  • Seasoning
  • Fresh oregano sprigs to garnish
  • Parmesan shavings to garnish

Puntaletti, also called orzo or misko, is tiny pasta, similar in shape to rice grains.

1. Preheat the oven to 180C/350F/Gas4. Spread the lamb and onions in a large casserole or small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander and seasoning; mix well. Drizzle over the oil and roast, uncovered, for 1 hour.

2. Mix together the tomato puree and boiling water until the puree is dissolved. Pour over the lamb and return to the the oven for 30 minutes. Sprinkle over the puntaletti, cover with a tightfitting lid or double-thickness foil and cook for 25-30 minutes until the puntaletti is tender. Taste and adjust seasoning.

3. Serve hot from the dish garnished with oregano sprigs and parmesan shavings.

Serves 4

Family Favourites Starters Vegetarian

Camembert & Onion Parcels

  • 50g/2oz butter
  • 2 spanish onions, sliced
  • 2 tbsp light muscovado sugar
  • 1 tsp white wine vinegar
  • 400g packet filo pastry
  • 1 Camembert cheeses, about 250g/9oz, cut into 6 pieces
  • 6 tsp cranberry sauce
  • Seasoning

1. Melt half of the butter in a pan, then add the onions, sugar and vinegar. Cook over a low heat for 25 minutes, stirring occasionally, until the onions are carmelised.

2. Preheat the oven too 200C/400F/Gas 6. Melt the remaining butter. Cut the filo pastry into 24 15cm/6in squares. Layer four squares, one on top of the other, making a half turn each time to form a star shape. Brush each square with butter as you work; repeat with the remaining pastry to make five more stars.

3. Place a piece of cheese in the centre of each star, then top with the onions and a teaspoon of the cranberry sauce. Draw up the pastry to enclose the filling; pinch well to seal. Brush with melted butter, place on a greased baking sheet and bake for 10-15 minutes until golden brown; serve immediately.

Chicken Main Courses

Golden Parmesan Chicken

  • 350g/12oz aubergine
  • oil
  • 50g/2oz freshly grated parmesan cheese
  • 10ml/2 level tsp dried marjoram
  • 6 skinless chicken supremes, about 700g/11/2lb total weight
  • 1 egg
  • 225g/8oz onion
  • 2 garlic cloves
  • 400g/14oz can chopped tomatoes
  • 15ml/1 level tbsp tomato paste
  • pinch sugar
  • salt and pepper
  • 175g/6oz mozzarella cheese
  • crisp green salad to serve

Preparation time: 20 minutes
Cooking time: 1 hour

1. Thinly slice the aubergine. Brush each side with a little oil and grill for 2-3 minutes or until golden on each side. Place on kitchen paper to absorb any excess oil.

2. Meanwhile, mix the grated parmesan cheese with 1 level tsp of marjoram. Dip the chicken in beaten egg and then in the cheese mixture. Place on a flat baking sheet. Cover and chill in the fridge for 10-15 minutes.

3. Roughly chop the onion. Heat 1 tbsp oil in a nonstick saute pan and gently cook the onion and crushed garlic until softened and golden. Stir in the tomatoes, tomato paste, remaining marjoram, a pinch of sugar and seasoning. Bring to the boil and simmer for 1 minute. Pour into a 2 litre/31/2 pint shallow ovenproof dish.

4. Place the chicken, aubergine slices and mozzarella cheese in overlapping rows over the sauce.

5. Bake at 190C/375F/Gas 5 for 40-45 minutes or until the chicken is cooked through and the cheese is golden brown. Serve immediately with a crisp green salad.

Serves 6

Chicken Family Favourites Main Courses

Orange Glazed Chicken with Coriander

  • 4 chicken joints (quarters)
  • 2 heaped tsps whole coriander seeds
  • 4 tbsps coarse cut Seville orange marmalade
  • Juice of one large orange
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

1. Pre-heat oven to 190C/375F/Gas 5.

2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.

3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them

4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.

5. Serve with jacket potatoes and a green salad.

Serves 4

Family Favourites Holidays Lamb Main Courses

Kidneys Turbigo

This recipe was one of my Dad’s favourites!IMG_0738

  • 5 lambs kidneys
  • 2 onions chopped
  • 50g/2oz butter
  • 112g/1/4lb button mushrooms, quartered
  • 1 dessertspoon plain flour
  • 1 tsp tomato puree
  • 1 tbsp sherry
  • 71/2 fl oz brown stock
  • 1 bayleaf
  • salt and pepper
  • 2 slices of stale bread
  • oil
  • parsley, chopped

1. Blanch the onions and drain. skin kidneys, cut in half lengthways and core.

2. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.

3. Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.

4. Stir in the flour, tomato puree, sherry and stock and bring to the boil; add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.

5. Make some Yorkshire Pudding cases in which to serve although Classically Kidney Turbigo is served with bread croutes.

Fish Hot & Spicy Main Courses Salads Starters

Prawn & Papaya Salad

  • 2 small red chillies
  • 30ml/2tbsp white wine vinegar
  • 45-60ml/3-4tbsp freshly squeezed lime juice (about 2 limes)
  • 150ml/5fl oz olive oil
  • 30ml/2 level tbsp honey
  • salt and pepper
  • 350g/12oz cooked, peeled king prawns
  • 2-3 ripe papayas
  • grated lime rind to garnish

Preparation time: 10-15 minutes
Cooking time: none

1. Finely chop the chillies, discarding seeds; reserve a little for garnish. place the remaining chillies in a blender or food processor with the vinegar, lime juice, olive oil, honey and seasoning. Blend until smooth. Stir in the prawns until coated.

2. Halve, then peel the papayas. Scoop out the black seeds and discard. Thinly slice the flesh and arrange on plates.

3. Carefully spoon prawn mixture over the papaya slices. Serve immediately, garnished with chopped chillies and lime rind.

Serves 6 as a starter
Serves 3 as a main course

Side Dishes Vegetarian

Liz’s Portuguese Courgettes

  • 1 large onion, sliced
  • Garlic, to taste
  • 4-6 courgettes
  • Large pinch paprika
  • Large pinch rosemary
  • Salt
  • Black pepper
  • Plain flour
  • Chicken or vegetable stock
  • Large can of chopped tomatoes
  • Fresh parmesan
  • Pinch of mixed herbs
  • Large squirt tomato puree

1. Fry onion and chopped or crushed garlic. Meanwhile boil sliced courgettes in salted water until just beginning to soften.

2. To frying pan add paprika, tomato puree, rosemary, mixed herbs and flour. Stir round for 2 minutes then gradually add stock and tomatoes, until it begins to thicken.

3. Drain courgettes and add frying pan mix to courgettes. Sprinkle with grated parmesan and microwave or cook in medium oven for about 20 minutes.

4. Can be refrigerated overnight to develop flavour.

Serves 4


Margaret’s Lemon Icicle

  • 300ml/1/2 pint double cream
  • 3 eggs separated
  • 110g/4oz caster sugar
  • 2 lemons rind and juice

1. Line loaf tin with clingfilm.

2. Whisk whites gradually and add sugar.

3. Whisk cream with egg yolks and fold it evenly into the whites with the rind and juice.

4. Pour into loaf tin and freeze.

5. To serve turn out and allow 10 minutes at room temperature. Slice and serve with a raspberry sauce.

Side Dishes Vegetarian

Scalloped Potatoes

  • 5-6 Large potatoes
  • 150ml/1/4 pint milk
  • 300ml/1/2 pint double cream
  • 1 tbsp cornflour
  • 100g/1/4lb Gruyere or Emmenthal cheese, grated
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • cayenne pepper
  • 2 tbsp softened butter for greasing
  • 2tbsp diced butter

1. Peel the potatoes and cut them into thin slices, then soak in cold water for 10 minutes. drain and pat dry

2. Prepare a cheese sauce. Heat the milk and double cream, then pour onto a paste made with 2 tbsp water and the cornflour. Stir in the grated cheese and simmer over a moderate heat, stirring constantly, until the cheese has melted and the sauce thickened. Season with salt, black pepper, nutmeg and cayenne pepper, then remove from heat.

3. Heat oven to 200C/400F/Gas 6.

4. Butter a medium-sized gratin dish generously. Cover the base with a layer of overlapping potatoes and season with salt, freshly ground black pepper and nutmeg.

5. Spoon one-third of the cheese sauce over the potatoes. Cover with another layer of overlapping potatoes and seson again with salt, pepper and nutmeg. Cover with half the remaining cheese sauce, and top with a third layer of overlapping potatoes. Season again and spoon over the rest of the cheese sauce. Dot with diced butter and bake for 15 minutes.

6. Reduce the oven heat to 190C/375F/Gas 5. Cover the potatoes with foil and continue to cook for 35 minutes. Remove from the oven.

7. Just before your guests sit down to lunch, remove the foil and return the dish to the oven for 20 minutes until crisp and golden on top.

Holidays Main Courses Side Dishes Vegetarian

Spinach and Lentil Curry

  • 2 tbsp oil
  • 5 oz red split lentils

  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • 1/4 tsp fenugreek seeds, crushed (optional)
  • 4 tomatoes, chopped
  • 425ml/3/4 pint water
  • 450g/1lb fresh spinach, stems removed and leaves roughly chopped
  • large handful fresh coriander, chopped
  • small handful chopped mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.

2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.

3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.

4. Serve with rice and chutney.

Serves 4

Holidays Soups Vegetarian

Onion Soup

  • 1350g/3lbs onions
  • Coarse salt
  • 3 large tbsp beef dripping
  • 4-5 heaped tbsp plain flour
  • 4 pints stock
  • Tomato puree
  • Pesto
  • Fresh parmesan to serve

1. Slice onions and place in a pan with coarse salt and beef dripping. Cook in low oven for about 2 hours.

2. Add plain flour and boiling stock until pan is full again, about 4 pints of stock. Put back in oven and cook until creamy.

3. Remove from oven and liquidise. Add some tomato puree and a small quantity of pesto.

4. Serve with freshly grated parmesan. Flavour improves with maturity.

Family Favourites Main Courses Vegetarian

Cheese and Tomato Rice

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 1 red pepper, coredd, seeded and sliced
  • 1 garlic clove, finely chopped
  • 300g/10oz long grain rice
  • 1 litre/13/4 pints chicken or vegetable stock
  • Can of chopped tomatoes
  • 100g/4oz mature cheddar, cubed
  • Chives and salad leaves to garnish

Preparation time: 15 minutes
Cooking time: 45 – 50 minutes

1. Preheat oven to 180c/Gas 4/fan oven cook from cold at 160c. Heat the oil in a large flameproof casserole, then cook the onion and red pepper over a medium heat for about 5 minutes until soft and golden. Add the chopped garlic and cook for a further minute.

2. Stir in the rice until completely coated in oil, then add the stock and tomatoes, and season with salt and pepper. Bring to the boil and simmer for 5 minutes until nearly all the liquid has been absorbed.

3. Scatter over the cheese, cover the casserole and cook in the oven for about 30 minutes until the rice is tender. Leave for 5 minutes before garnishing with chives and salad.

Serves 4

Chicken Main Courses

Minced Turkey Curry

  • 2 tsp oil
  • 1 small onion, chopped
  • 300g/12oz minced turkey
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 2 tsp curry powder
  • 1 small chicken stock cube, crumbled
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1 large Granny Smith apple, sliced
  • 1 small potato, sliced

1. Heat oil in a frying pan and add onion. Stir constantly over heat until onion is lightly browned.

2. Add mince and garlic. Stir over high heat until well browned. Add flour and curry powder and stir for 1 minute.

3. Add stock cube, water and tomato paste, stir constantly until mixture boils and thickens.

4. Add apple and potato, reduce heat and simmer, covered, for 15 minutes or until potato is tender.

5. Serve with rice.

Serves 4


White Chocolate Terrine with Mocha Sauce

  • 300g/10oz white chocolate with hazelnuts
  • 6 tbsp milk
  • 50g/2oz ratafia biscuits
  • 3 tbsp Tia Maria
  • 125g/4oz soft unsalted butter
  • 3 eggs, separated
  • 300ml/1/2 pint lightly whipped double cream
  • 150g/6oz dark chocolate
  • 300ml/1/2 pint water
  • 2 tsp corn flour
  • 2 tsp instant coffee
  • 1 tbsp Tia Maria
  • 1 tbsp double cream

40 minutes preparation

1. Break the white chocolate into a pan, add the milk and heat gently, stirring occasionally, until melted. Pour into a bowl.

2. Meanwhile spread the ratafia biscuits over the base of a dish and sprinkle with the 3 tablespoons of Tia Maria.

3. Beat the butter into the melted chocolate, add the egg yolks then fold in the whipped cream.

4. Whisk the egg whites until stiff then fold them into the chocolate mixture. Finally add the ratafia biscuits. Do not add any left over Tia Maria or the terrine may separate. Pour into a 1kg/2lb loaf tin that has been lined with clear film.

5. Cover and freeze for at least four hours, or overnight.

6. To make the sauce: put the dark chocolate into a pan with all but a tablespoon of the water and heat gently until the chocolate has melted. Stir the cornflour and coffee into the reserved water then add to the pan stirring until smooth and thickened. Add the tablespoon of Tia Maria. Cover the surface of the sauce with clear film to prevent a skin forming and leave to cool.

7. To serve, remove the terrine from the freezer and peel away the cling film. Pour the mocha sauce onto large plates then place a slice of the terrine on top. Place a drop of cream on the sauce and run a cocktail stick through the centre to make a heart.

Makes 12 portions

Family Favourites Salads Side Dishes Vegetarian

Fionas Beetroot Chutney

  • 1350g/3lb cooked beetroot
  • 675g/11/2lb apples
  • 2 large onions
  • 225g/8oz sugar
  • 600ml/1pint vinegar
  • 1 tsp salt
  • 1 tsp ground ginger

1. Boil apples and chopped onions with ginger, salt, sugar and vinegar for 30 minutes.

2. Add diced beetroot and cook for a further 10 minutes.

3. Bottle chutney.

Soups Starters Vegetarian

Parsnip Soup

  • 2 tbls oil
  • 1 onion chopped
  • 1 garlic glove crushed
  • 1 tbls mild curry paste or powder
  • 450g / 1lb parsnips, cut into 21/2/1in chunks
  • 600ml/1pint chicken stock
  • salt and pepper
  • 4 tbls low-fat natural yoghurt
  • fresh chopped chives to garnish

1. Heat the oil in a large pan. Add the onion and garlic and fry until soft. Then add the curry paste or powder and cook for a few seconds, stirring constantly.

2. Add the parsnip chunks to the onion mixture. Pour in the chicken stock and stir well. Season with the salt and pepper, bring the soup to the boil, and simmer for 15 minutes or until the parsnips are tender.

3. Transfer the soup to a food processor or blender, and process until smooth. Return to the pan, add more salt and pepper, if necessary, and reheat.

4. Pour the soup into serving bowls and top with a swirl of yoghurt. Garnish with the chopped chives and serve.

Serves 4

Hot & Spicy Karen's Recipes Salads Side Dishes Vegetarian

Karens Vietnamese Coleslaw

  • 2 Garlic Cloves Crushed
  • 2 Tbsp Sweet Chilli Sauce
  • 1 Tbsp Sugar
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 2 Limes
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Olive Oil
  • 1/2 Lrg Onion Thinly Sliced
  • Salt & Pepper to taste
  • 1/2 White Cabbage – thinly sliced
  • 2 Carrots Grated
  • 3 Chicken Breasts Cubed
  • Lots of mint/corriander

Mix it all up together
Garnish with a good handfull of nuts (peanuts or brazils)

Hot & Spicy Main Courses Side Dishes Vegetarian

Spiced Chickpeas

  • 400gm tin of Chickpeas
  • 1/2 Onion Chopped
  • 1 table spoon of spicy curry paste
  • 2 Tomato Ripe and Chopped
  • 1 Handfull of baby spinach
  • 1 Handfull of corriander chopped
  • Water or Stock

Fry the onion until soft
add the curry paste and stir for a few minutes
add the tomatos and chickpeas and water (a little at a time)
let this simmer for about 20 minutes
add spinach at last minute
garnish with coriander

can be served with:
Tandoori Chicken
Naan Bread
Rice etc etc.

Fish Hot & Spicy Karen's Recipes Side Dishes Starters

Hot Crab Dip

  • 2x8oz cream cheese
  • 4 teasp worcester sauce
  • 2x6oz cans crabmeat
  • 1/4 cup sliced spring onions
  • 1/4 cup chopped celery
  • to garnish 1/4 cup flaked almonds

Mix all together and spread in china flan dish or similar.
scatter with flaked almonds.
Bake at 180 for 15 mins until heated through.
serve with corn chips for dipping

Holidays Main Courses Salads Vegetarian

Avocado and Rocket Salad

  • 2 Large or 3 Small Ripe Avocados
  • 1 Bag of Rocket (wild is more peppery)
  • 1 Pack of Lardons
  • 1/4 Cup of Pine Nuts
  • 3 Slices of white bread or rolls.
  • Good Extra Virgin Olive Oil for Frying.

Prepare a bed of rocket in a large flat salad dish. Then halve the avocados and with a tea spoon, scoup out balls of avocado and spread evenly over the rocket.
Toast the pine nuts in a small frying pan and then spread evenly over the salad.
Fry the lardons until crisp and brown and spread evenly over the salad.
Cut up a few white rolls or slices of white bread into chunks and then fry in olive oil until nicely and evenly browned. Spread the croutons over the salad.
Dress the salad with standard honey mustard dressing – recipe in heatherskitchen under dressings.


John’s Onion Soup

Ingredients – Serves 6 People

  • 6 Large Onion
  • 1 Packet of Knorr Oxtail Soup (powdered)
  • 3 Pints of Water
  • 1/2 Bottle Red Wine – cheap stuff
  • 2 Tbsp of Sugar
  • 50gms Butter
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Cloves of Garlic

Peel and slice the onions and chop the garlic cloves.
Melt the butter and the olive oil in a large pot.
Add the onions and the garlic and brown over medium heat for 10 minutes.
Add the sugar and caremalise the onions.
Then add the packet of oxtail soup and stir into the onions.
The mixture will thicken similar to a rouxe in the pan.
Add the water slowly to bring to a soup like consistancy.
Add the 1/2 bottle of red wine.

Family Favourites Hot & Spicy Salads Sauces & Dressings Vegetarian

Pico de Gallo

  • 10 Medium but ripe tomatos – chopped
  • 2 Medium Onions – finely chopped
  • 3 limes – skinned and chop the flesh
  • 2 Garlic cloves – finely chopped
  • 1/2 Jar of Jalepeno chillis chopped
  • 1 tsp of ground cumin
  • 3 splashes of hot sauce
  • 1/2 bunch of chopped fresh coriander
  • Salt & Pepper to taste
  • Juice of 2 Limes

As described and mix in a large bowl. Best served chilled.