Split (1)

train · 13.2k rows

title stringlengths 3 122	ingredients listlengths 2 76	method listlengths 1 39
Chicken blanquette with roasted shallots and fresh garden peas	[ "1 kg/2lb 4oz chicken, cut into 8 pieces", "1 carrot, halved", "1 small onion, halved", "1 leek, quartered", "1 garlic clove, crushed", "1 large sprig of thyme", "1 bay leaf", "25g/1oz butter, plus extra for frying", "25g/1oz plain flour", "1 litre/1Â¾ pints chicken cooking liquor (from above)", "110g/4oz baby onions", "110g/4oz button mushrooms, quartered", "4 free-range egg yolks", "110ml/4fl oz double cream", "3 tbsp tarragon leaves, picked", "4 banana shallots, halved", "2 tbsp olive oil", "400g/14oz fresh garden peas, podded", "50g/1Â¾oz butter", "salt and freshly ground black pepper" ]	[ "To poach the chicken, place the chicken pieces in a large saucepan and cover with 2 litres/3Â½ pints of water.", "Add the carrot, onion, leek, garlic, thyme and bay leaf. Bring to a gentle boil then turn down to a simmer and cook for 1Â¼ hours.", "When the meat is tender, remove from the heat. Drain the chicken, reserving 1 litre/1Â¾ pints of the cooking liquor for making the sauce. Set aside.", "To make the sauce, heat a heavy based saucepan over a medium heat, add the butter. When melted, add the flour and keep stirring until it is completely absorbed.", "Gradually whisk in the reserved poaching liquor, stirring until all the liquor has been incorporated.", "Drain the meat again and discard any remaining liquor along with the carrot, onion, bay leaf, clove and thyme.", "Place the meat into the sauce.", "Heat a frying pan over a medium heat, add a little more of the butter and the baby onions. Cook until slightly coloured then add the mushrooms and cook for a further two minutes.", "Tip the onions and mushrooms into the chicken and sauce.", "Whisk the egg yolks and cream together in a bowl then gradually add to the pan, whisking as you go.", "Remove from the heat and continue to whisk for a couple of minutes.", "Stir in the tarragon and season to taste with salt and pepper. Keep warm until ready to serve.", "For the roasted shallots and fresh garden peas, preheat the oven to 200C/400F/Gas 6.", "Heat a large griddle pan and drizzle the oil over the cut side of the shallots. Place on the griddle pan cut-side down and cook for 2-3 minutes, or until coloured and charred. Turnover and cook for a few more minutes, then place in the oven for 15-20 minutes.", "Meanwhile heat a saucepan of boiling water and season with salt. Once boiling, add the peas and cook for 3-4 minutes then drain.", "Heat a frying pan and add the butter and peas, season with salt and pepper and cook gently for a few minutes.", "To serve, place a couple of pieces of chicken on each plate and spoon over the sauce. Place the roasted shallots and peas next to the chicken." ]
Chicken braised in cider and chorizo	[ "2 tbsp olive oil", "4 whole chicken legs (drumstick and thigh separated)", "225g/8oz chorizo, diced", "6 shallots, peeled, finely chopped", "2 tbsp plain flour", "600ml/1 pint dry cider", "150ml/Â¼ pint chicken stock", "1 heaped tbsp Dijon mustard", "salt and freshly ground black pepper", "3 tbsp double cream", "1 celeriac, peeled, chopped", "squeeze fresh lemon juice", "25g/1oz butter", "1-2 tbsp single cream", "salt and freshly ground white pepper", "steamed green beans, to serve" ]	[ "For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside.", "Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat.", "Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan.", "Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chickenâ€™s juices run clear when pierced with a skewer.", "For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender.", "Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper.", "To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans." ]
Mediterranean chicken with potatoes	[ "1 tbsp olive oil", "400â€“500g/14oz-1lb 2oz chicken thighs, skin on and bone in", "1 onion, diced", "1 carrot, finely diced", "2 garlic cloves, sliced", "400g tin tomatoes", "250ml/9fl oz chicken stock", "1 tsp dried mixed herbs", "600g/1lb 5oz potatoes, cut into bite-sized pieces", "salt and pepper" ]	[ "Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side.", "Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes.", "Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly.", "Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken." ]
Chicken caesar salad with crunchy grapes, spicy pecans and rosemary croutons	[ "2 slices spelt loaf bread, sliced into thin croÃ»tons", "2 tbsp olive oil", "2 sprigs rosemary, leaves picked and roughly chopped", "125g/4Â½oz butter", "150g/5Â½oz brown sugar", "two pinches cayenne pepper", "300g/10Â½oz pecans", "50g/1Â¾oz egg white, beaten until frothy", "1 whole chicken", "1 carrot, cut into chunks", "1 celery stick, cut into chunks", "1 onion, peeled and cut into chunks", "1 sprig thyme", "1 sprig rosemary", "2 garlic cloves, peeled and smashed", "1 Cos lettuce, roughly chopped", "1 Little Gem lettuce, roughly chopped", "1 bulb of garlic, top cut off", "1 sprig of rosemary", "1 tbsp olive oil", "2 free-range egg yolks", "1 tsp Dijon mustard", "2 tsp white wine vinegar", "300ml/10fl oz rapeseed oil", "salt and freshly ground black pepper", "2 tbsp buttermilk", "2 tbsp crÃ¨me fraÃ®che", "2 tbsp honey", "50ml/2fl oz rapeseed oil", "10g black sesame seeds", "10g fennel seeds", "10g sunflower seeds", "10g wasabi peas", "20g/Â¾oz puffed rice cereal", "10g shelled pistachios", "50g/1Â¾oz sugar", "100g/3Â½oz red seedless grapes", "100g/3Â½oz green seedless grapes" ]	[ "For the rosemary croÃ»tons, preheat the oven to its lowest setting.", "Place the sliced bread on a baking sheet and drizzle over the oil and sprinkle over the rosemary. Place in the oven for 1-3 hours, or until golden-brown and crisp.", "For the spicy pecans, preheat the oven to 160C/325F/Gas 3", "In a large ovenproof frying pan, melt the butter with the sugar to make a caramel. Add the cayenne pepper then fold in the pecans. Gently fold in the whisked egg whites until all the nuts are coated.", "Transfer the pan to the oven and cook for 25 minutes, stirring two or three times, or until the nuts are crunchy.", "For the chicken Caesar salad, in a large pan add the chicken, carrot, celery, onion, thyme, rosemary, garlic and enough water to cover the chicken. Bring to a simmer on the hob and cook on a medium heat for 50 minutes to an hour.", "Leave to cool in the liquid. Once cool enough to handle, tear the meat from the carcass and set aside.", "To make the dressing preheat the oven to 200C/400F/Gas 6. Place the whole bulb of garlic in aluminium foil with a sprig of rosemary and cover. Place in the oven for 15-20 minutes.", "Place the egg yolks, mustard and white wine vinegar in a food processor and blend. Gradually add the rapeseed oil until you have a smooth mayonnaise then season with salt and pepper.", "For the crunchy grapes, crush together the seeds, wasabi peas, puffed rice cereal and pistachios. Put the sugar in a hot pan and when it dissolves, add the fresh grapes and the seed mixture. Stir it quickly to coat the grapes then set aside.", "To finish the dressing, in a bowl add the buttermilk, crÃ¨me fraiche, honey and cooked garlic pulp. Whisk in a little oil and add the mayonnaise.", "To serve, in a large glass bowl add the Cos and baby gem lettuce, spicy pecans, crunchy grapes, croÃ»tons, chicken and mix.", "Pour over the dressing and toss to coat." ]
Chicken, cashew nut and basil stir fry	[ "2 tsp five-spice powder", "250g/9oz brown or white long grain or basmati rice or quinoa", "125g/4Â½oz cashew nuts", "1 tbsp sunflower oil", "2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunks", "flaked sea salt and freshly ground black pepper", "2-3 peppers, mixed colours, cut into strips", "1 bunch spring onions, trimmed and cut into 3cm/1Â¼in pieces", "2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips", "3cm/1Â¼in piece fresh root ginger, peeled and cut into thin matchsticks", "2 garlic cloves, finely chopped", "1 tsp cornflour", "100ml/3Â½fl oz chicken stock", "3 tbsp hoisin sauce (alternatively use soy sauce)", "large handful basil leaves" ]	[ "First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions.", "Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside.", "Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.", "Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat.", "The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary.", "Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve immediately." ]
Chicken casserole with potato cobbler	[ "350g/12oz floury potatoes, such as King Edwards or Maris Piper", "250g/9oz self-raising flour, plus extra for rolling", "1 tsp fine sea salt", "100g/3Â½oz cold butter, cut into cubes", "125ml/4fl oz full-fat milk, plus extra for brushing", "8 skinless, boneless chicken thighs", "flaked sea salt and freshly ground black pepper", "3 tbsp sunflower oil", "4 rashers rindless smoked streaky bacon, cut into 2cm/Â¾oz wide strips", "2 medium onions, halved and sliced", "2 celery sticks, thinly sliced", "150g/5Â½oz small button mushrooms, wiped and halved or quartered if large", "400g/14oz can chopped tomatoes", "600ml/20fl oz chicken stock, made with 1 stock cube", "1 bay leaf", "2 tsp dried thyme", "375g/13oz medium carrots, peeled and cut into 1.5cm slices", "2 slender leeks, trimmed and cut into 2cm/Â¾in slices", "1 tbsp cornflour", "2 tbsp cold water", "flaked sea salt", "freshly ground black pepper" ]	[ "To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/Â¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender.", "Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe.", "For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6.", "Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring.", "Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes.", "While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour.", "Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9Â½in long. Cut into 12 rounds, each around 2cm/Â¾in thick.", "Take the chicken out of the oven and season to taste with salt and pepper. You wonâ€™t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well.", "Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown." ]
Chicken chasseur	[ "200g/7oz salt", "2 bay leaves", "2 garlic cloves", "2 sprigs rosemary", "2 sprigs thyme", "1 tsp whole black peppercorns", "1 whole chicken", "1 onion, roughly chopped", "2 sticks celery, roughly chopped", "1 carrot, roughly chopped", "4 garlic cloves, smashed", "2 sprigs thyme", "500g/1lb 2oz Maris Piper potatoes", "125ml/4fl oz double cream", "125g/4Â½oz unsalted butter", "300ml/10fl oz white wine", "300ml/10fl oz dark chicken stock", "Â½ bunch fresh tarragon", "200g/7oz fresh morel mushrooms", "4 tomatoes, peeled, seeds removed, finely chopped", "2 tbsp finely chopped fresh chives" ]	[ "For the brine, put all the ingredients into a large saucepan with 1 litre/1Â¾pint of water and bring to the boil. Once boiled and the salt has dissolved, remove from the heat and allow to cool.", "For the chicken, place the chicken in a large bowl and pour over the brine. Cover and leave in the fridge for at least eight hours.", "Preheat the oven to 220C/425F/Gas 7. Place the chopped vegetables, garlic and thyme in a deep baking tray and place the chicken on top.", "Roast in the oven for 40-50 minutes, depending on the size of the chicken â€“ pierce the chicken in the thickest part with a skewer; when the juices run clear the meat is cooked.", "For the mashed potato, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until tender. Drain.", "Press the potato through a potato ricer into a saucepan. Return to the heat, then add the butter and cream and beat to a smooth purÃ©e. Season, to taste, with salt and freshly ground black pepper.", "For the chicken chasseur, place the white wine in a large pan and cook until the volume of liquid has reduced by half. Add the chicken stock and tarragon and reduce by half again.", "Add the morels and cook for two minutes and then, just before serving, add the diced tomato and fresh chives.", "To serve, cut the chicken into pieces and place in a serving dish. Place the mash next to the chicken and pour the sauce over the chicken and mash." ]
Chicken chasseur for a crowd	[ "125g/4Â½oz plain flour", "sea salt and freshly ground black pepper", "7.5kg /9lb 13oz chicken thighs, skinned and bone removed and cut into 3cm pieces", "150ml/5fl oz sunflower oil", "875g/1lb 15oz button mushrooms", "5 onions, sliced", "2.8 litres/5 pints chicken stock", "150ml/5fl oz tomato purÃ©e", "25g/1oz fresh tarragon, half left as sprigs, half finely chopped", "5 x 400g/14oz tins chopped tomatoes", "small bunch curly parsley, finely chopped" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess.", "Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside.", "Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes.", "Place the chicken back in the pans and add the stock, tomato purÃ©e, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through.", "Adjust the seasoning if necessary then add the parsley and the chopped tarragon." ]
Chicken chasseur with creamy mash	[ "1.5kg/3lb 5oz chicken, cut into eight pieces", "salt and freshly ground black pepper", "1 tbsp plain flour", "2 tbsp olive oil", "110g/4oz butter", "110g/4oz smoked streaky bacon, sliced into 1cm/Â½in pieces", "125g/4Â½oz shallots, thickly sliced", "150g/5Â½oz chestnut mushrooms", "2 tbsp tomato purÃ©e", "175ml/6fl oz white wine", "400ml/14fl oz chicken stock", "1 small bunch tarragon", "3 tomatoes", "2 tbsp finely chopped flatleaf parsley", "sea salt", "freshly ground white pepper", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "125g/4Â½oz butter", "125ml/4fl oz double cream", "freshly ground white pepper" ]	[ "For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat.", "Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown.", "Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken.", "Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purÃ©e and fry for another couple of minutes.", "Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan.", "Add the stock then return the chicken to the pan with half the tarragon and bring to a boil.", "Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced.", "While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom.", "Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away.", "Lift straight out into a bowl of iced water and peel off the skin.", "Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon.", "Add the tomatoes, flatleaf parsley and tarragon then check the seasoning.", "For the mash place the potatoes into a pan of salted water and bring to the boil.", "Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.", "Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.", "Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash.", "Season with salt and white pepper.", "Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash." ]
Chicken chasseur with mashed potato	[ "1.5kg/3lb 5oz chicken, cut into 8 pieces", "salt and freshly ground black pepper", "2 tbsp olive oil", "110g/4oz butter", "110g/4oz pancetta, sliced into lardons", "1 carrot, diced", "150g/5oz button mushrooms", "250g/9oz shallots, thickly sliced", "2 garlic cloves, finely chopped", "175ml/6fl oz white wine", "275ml/10fl oz chicken stock", "2 tbsp tomato purÃ©e", "2 tbsp fresh tarragon, finely chopped", "2 tomatoes, skinned, seeded and chopped", "4 tbsp flatleaf parsley, finely chopped", "1kg/2lb 2oz floury potatoes, peeled and cut into chunks", "110g/4oz butter", "110ml/4fl oz full-fat milk", "salt and freshly ground black pepper" ]	[ "For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sautÃ© pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.", "Turn and fry on the other side for another 1-2 minutes, then remove from the pan.", "Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.", "Add the wine and bring to a simmer, stirring to deglaze the pan.", "Put the chicken back into the pan with the tomato purÃ©e and tarragon and bring to a boil.", "Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.", "Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.", "Simmer for a further two minutes.", "For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.", "Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.", "Mash thoroughly, then add the butter and milk and beat to form a smooth mash.", "Season to taste with salt and black pepper.", "Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash." ]
Chicken chasseur with straw fries	[ "1.5kg/3lb 5oz whole chicken, jointed into eight pieces", "salt and freshly ground black pepper", "50g/2oz plain flour", "2 tbsp olive oil", "110g/4oz butter", "150g/5Â½oz button mushrooms, left whole", "100g/3Â½oz chestnut mushrooms, halved", "150g/5Â½oz shallots, peeled and left whole", "40g/1Â½oz caster sugar", "175ml/6fl oz white wine", "500ml/18fl oz chicken stock", "3 tbsp tomato purÃ©e", "Â½ bunch fresh tarragon, half left as sprigs and half finely chopped", "2 plum tomatoes, peeled, seeds removed, finely chopped", "vegetable oil, for deep frying", "4 large potatoes, peeled and cut into skinny fries", "salt and freshly ground black pepper" ]	[ "For the chicken chasseur, season the chicken pieces with salt and freshly ground black pepper. Dredge in the flour to coat.", "Heat a large pan over a medium heat and add the oil and a third of the butter. When the butter is foaming, add the chicken pieces and fry skin-side down for 1-2 minutes until golden-brown. Turn the chicken over and fry for another 1-2 minutes.", "Meanwhile, heat a separate frying pan over a medium heat and add another third of the butter. When the butter is foaming, add the mushrooms and fry, stirring occasionally, until golden-brown all over. Reserve a few mushrooms for a garnish and transfer the rest of the mushrooms to the chicken pan.", "In the pan used to fry the mushrooms, add the remaining third of the butter, the shallots and the caster sugar and fry for 2-3 minutes, or until the shallots are golden-brown and caramelised.", "Add the wine and bring to the boil, scraping the base of the pan with a wooden spoon to dislodge any brown bits.", "Reserve a few shallots for the garnish and pour the remaining shallots and wine mixture over the chicken. Add the stock, tomato purÃ©e and whole tarragon sprigs. Bring to the boil and then reduce the heat to simmer. Cook for 45-60 minutes, or until the chicken is completely cooked through and the sauce has reduced slightly.", "Add the tomatoes and the chopped tarragon and season, to taste, with salt and freshly ground black pepper. Simmer for a further two minutes.", "For the straw fries, pour the oil into a large, deep, heavy based saucepan and heat until a cube of bread sizzles and turns golden-brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "In batches carefully lower the potatoes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper. Repeat the process with the remaining potatoes.", "To serve, place two pieces of chicken onto each plate, drizzle the sauce over and garnish with the reserved mushrooms and shallots. Serve the fries alongside." ]
Chicken chilli beer batter strips	[ "2 chicken breasts, cut into equally-sized strips", "Â½ lemon, juice only", "chilli powder, to taste", "salt", "vegetable oil, for deep frying", "50g/1Â¾oz plain white flour", "280g/10oz plain white flour", "pinch bicarbonate of soda", "10fl oz/Â½ pint beer, chilled", "200ml/7fl oz sparkling water, chilled", "1 egg white" ]	[ "Put the chicken in a bowl and add the lemon juice, chilli powder and a pinch of salt. Mix, cover with cling film and transfer to the fridge to marinate for 20 minutes.", "Preheat a deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).", "For the beer batter, mix the flour, bicarbonate of soda and a pinch of salt in a bowl. Stir in the cold beer and enough sparkling water to make a smooth batter (you may not need all the water). Leave to stand for 10 minutes.", "Whisk the egg white in a clean, dry glass bowl, until soft peaks form when the whisk is removed. Gently fold the egg white into the batter.", "For the chicken, put the flour on a plate. Toss the chicken in the flour until coated, shake off any excess and dip in the batter.", "Deep-fry the chicken for 6-8 minutes, or until crisp, golden-brown and cooked through with no sign of pink in the juices when you cut the thickest strip in half. Remove using a slotted spoon and drain on kitchen paper. Season with salt and serve." ]
Chicken, cider and apple casserole	[ "2 tbsp flour, seasoned with salt and freshly ground black pepper", "4 boneless (but not skinless, ideally) chicken breasts", "3 tbsp light olive oil", "25g/1oz butter", "1 large onion, sliced", "1 large carrot, sliced", "2 celery stalks, trimmed and sliced", "Â½ tsp finely chopped fresh thyme", "175ml/6fl oz chicken or vegetable stock", "175ml/6fl oz dry cider", "1 large or 2 smaller Blenheim or Cox apples, peeled, sliced", "salt and freshly ground black pepper" ]	[ "Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.", "Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.", "Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.", "Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.", "Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste." ]
Chicken cordon bleu	[ "4 skinless, boneless chicken breasts", "60g/2Â¼oz emmental cheese", "4 thin slices smoked ham (roughly 130g/4Â½oz)", "8 tsp cranberry sauce", "25g/1oz plain flour", "2 medium free-range eggs", "200g/7oz golden breadcrumbs", "5 tbsp sunflower oil", "flaked sea salt and freshly ground black pepper" ]	[ "Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/Â½in wide and roughly half the size of a small matchbox.", "Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce.", "Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure itâ€™s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel.", "Repeat the same method with the remaining three chicken breasts and put to one side.", "Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1Â¾oz of the breadcrumbs onto a large plate.", "Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake.", "Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.", "Flour, egg and coat the remaining chicken breasts in exactly the same way. Youâ€™ll need to add 50g/1Â¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)", "Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.", "Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut." ]
Chicken cordon bleu	[ "4 boneless skinless chicken breasts", "175g/6oz emmental, cut into 8 chunks", "4 slices good-quality thick-cut ham", "salt and freshly ground black pepper", "75g/2Â¾oz plain flour", "3 free-range eggs, lightly beaten", "150g/5oz Japanese panko breadcrumbs", "150g/5oz butter", "300g/10Â½oz French beans, trimmed", "25g/1oz flaked almonds" ]	[ "Cut the chicken breasts in half horizontally nearly all the way through, then open each one out into a heart shape.", "Lay a large sheet of cling film onto a work surface, place one butterflied chicken breast on top, then cover with a second sheet of cling film. Gently flatten the chicken breast with a meat mallet or rolling pin to a thickness of 1cm/Â½in. Discard the cling film.", "Repeat the process with the remaining chicken breasts.", "Place 2 pieces of emmental onto one side of each flattened chicken breast. Fold over one slice of ham and place it on top of the cheese. Fold the other half of the chicken over the filling and press down lightly. Repeat the process with the remaining chicken breasts.", "Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate.", "Dredge each filled chicken breast first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs to cover.", "Heat 125g/4Â½ oz of the butter in a large frying pan over a medium heat. When the butter is foaming, add the chicken breasts (in batches if necessary) and fry for 4-5 minutes on one side, or until the breadcrumbs are golden-brown. Turn the chicken breasts over and fry for a further 4-5 minutes, basting the chicken with the butter in the pan at intervals. Try to keep the heat low enough to avoid burning the breadcrumbs or butter, but high enough to cook the chicken completely, until no trace of pink remains.", "When the chicken breasts are cooked through, the coating is golden-brown and the cheese filling has melted, remove the chicken breasts from the pan and set aside on a warm plate.", "Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes, or until just tender. Drain well.", "Return the pan to the heat, add the remaining butter, then fry the flaked almonds for a few seconds until toasted. Return the beans to the pan, mix well, then season, to taste, with salt and freshly ground black pepper.", "Serve the chicken cordon bleu on serving plates with a spoonful of beans alongside." ]
Chicken croquetas with piquillo pepper mayo	[ "75g/3oz butter", "200g/7oz plain flour", "500ml/18fl oz milk", "salt and freshly ground black pepper", "75g/3oz fresh breadcrumbs", "150g/5oz cooked chicken, chopped", "1 small bunch fresh tarragon, leaves picked and chopped", "75g/3oz plain flour", "2 free-range eggs, beaten", "75g/3oz panko Japanese breadcrumbs", "50g/1Â¾oz ground almonds", "rapeseed oil, for deep frying", "1 large bunch watercress, to garnish", "3 free-range egg yolks", "1-2 tsp English mustard", "100ml/3Â½fl oz rapeseed oil", "1 tbsp white wine vinegar", "75g/3oz piquillo peppers, roughly chopped", "1 tbsp flatleaf parsley, roughly chopped", "salt and freshly ground black pepper" ]	[ "For the croquetas, melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk gradually until you have a very thick sauce. Season with salt and pepper.", "Stir in the fresh breadcrumbs, chicken and tarragon, then place in the fridge to chill for 3-4 hours.", "Shape the chilled mixture into 7cm/2Â¾in cylinders. Place the flour, beaten eggs and panko breadcrumbs in three separate bowls. Add the ground almonds to the panko breadcrumbs and mix well. Coat each cylinder in the flour, then egg and finish with a layer of breadcrumbs.", "Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)", "Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.", "For the mayonnaise, whisk the egg yolks with the mustard in a bowl and then gradually add the oil, whisking continuously. Stir through the vinegar, piquillo peppers and parsley, then season with salt and pepper.", "To serve, put the croquetas on a board with the watercress alongside and a bowl of pepper mayonnaise for dipping." ]
Coconut chilli chicken	[ "3 plump stalks lemongrass", "50g/2oz fresh ginger", "2 hot red chillies", "2 cloves garlic", "a bunch coriander", "2 limes", "2 tbsp groundnut oil", "200g/7oz tomatoes", "2 tbsp fish sauce (nam plah)", "2 tbsp dark soy sauce", "8 chicken thighs", "400ml/14oz can coconut milk", "8 apricots, halved" ]	[ "Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.", "Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.", "Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side.", "Test the chicken for doneness making certain itâ€™s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves." ]
Chicken fajita drumsticks with Mexican corn salad	[ "12 chicken drumsticks", "1 tbsp paprika", "1 tbsp ground cumin", "4 garlic cloves", "1 tbsp vegetable oil", "6 large tortilla wraps", "approx 200g tin sweetcorn, rinsed and drained", "1 red pepper", "2 spring onions", "half a lemon, juice only", "salt and pepper" ]	[ "Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.", "While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper.", "Shred the chicken from the bone and then wrap in tortilla wraps with the salad." ]
Chicken en croÃ»te	[ "225g/8oz buffalo mozzarella, chopped", "12 fresh basil leaves, shredded", "20 sun-blush tomatoes, chopped", "4 x chicken breasts", "4 pieces puff pastry, 15cm/6in square, 3mm/â…›in thick", "1 egg, beaten" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Mix the mozzarella, basil and sun-blush tomatoes together in a bowl.", "Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture.", "Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels.", "Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown." ]
Chicken escalope with tomato and artichoke salad	[ "6 heritage tomatoes, halved widthways", "4 tbsp olive oil", "salt and black pepper", "6 sprigs thyme, leaves picked", "2 Little Gem lettuces, separated into leaves", "25g/1oz baby leaf spinach", "150g/5Â½oz chargrilled artichokes", "100g/3Â½oz baby mozzarella balls", "1 tbsp sherry vinegar", "1 tbsp red wine vinegar", "3 tbsp olive oil", "1 lemon, cut into wedges to serve", "60g/2Â¼oz Japanese panko breadcrumbs", "25g/1oz parmesan cheese, freshly grated", "1 lemon, zest only", "4 chicken breasts, boneless and skinless", "8 slices Parma ham", "75g/2Â½oz plain flour", "salt and black pepper", "2 free-range eggs, beaten", "2 tbsp olive oil", "50g/1Â¾oz butter" ]	[ "For the tomato and artichoke salad, preheat the oven to 150C/300F/Gas 2 (or its lowest setting).", "Place the tomatoes, cut-side up onto a roasting tray and drizzle with the olive oil.", "Season with salt and black pepper then scatter half the thyme leaves over the top.", "Place in the oven and roast for 4-6 hours, or until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.", "For the chicken escalope, preheat the oven to 220C/425F/Gas 7.", "Place the breadcrumbs, parmesan and lemon zest into a food processor and pulse to form fine crumbs.", "Place the chicken breasts between two sheets of cling film or baking parchment and using a rolling pin bash until flattened out. Wrap the chicken breasts in the Parma ham.", "Season the flour with salt and black pepper then dust the chicken in the flour.", "Place the beaten egg in a shallow bowl. Dip the chicken in the beaten egg then into the breadcrumbs, making sure to coat each side thoroughly.", "Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry for two minutes on each side, or until golden-brown. Transfer to the oven to finish cooking. When the chicken is cooked through, place onto kitchen paper to drain.", "For the tomato and artichoke salad, place the lettuce and baby spinach in a large bowl and add the cooled tomatoes, artichokes and mozzarella balls.", "In a small bowl combine the vinegars and olive oil. Season with salt and pepper and whisk to combine. Pour the dressing over the salad, add any oil from the artichoke too, and toss to coat.", "To serve, place the chicken escalope on a serving plate with the salad next to it and a wedge of lemon." ]
Chicken fajitas with tomato salsa	[ "1 small red onion, finely chopped", "425g/15oz small vine-ripened tomatoes, chopped", "2 garlic cloves, crushed", "large handful of fresh coriander leaves, chopped", "freshly ground black pepper", "1 tbsp olive oil", "1 large red onion, thinly sliced", "1 red pepper, cored, deseeded and thinly sliced", "1 yellow pepper, cored, deseeded and thinly sliced", "450g/1lb chicken breasts, skinned and cut into thin strips", "pinch paprika", "pinch mild chilli powder", "pinch cumin", "pinch dried oregano", "4 soft wholemeal tortillas", "Â½ iceberg lettuce, finely shredded" ]	[ "Preheat the oven to 180C/160C Fan/Gas 4.", "For the salsa. Combine the onion, tomatoes, garlic and coriander in a bowl. Season with freshly ground black pepper. Cover and chill for 30 minutes.", "For the chicken, heat the oil in a wok or large nonstick frying pan, add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and cook for 5 minutes, or until the chicken is cooked through.", "Meanwhile, wrap the tortillas in foil and warm them in the oven for 5 minutes.", "Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of salsa and some shredded lettuce. Roll up and serve warm." ]
Chicken fricassÃ©e	[ "500ml/18fl oz chicken stock", "200ml/7fl oz white wine", "125g/4Â½oz pearl onions", "3 sprigs thyme, leaves only", "1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass", "200g/7oz baby button mushrooms", "4 free-range egg yolks", "150ml/5fl oz double cream", "salt and freshly ground black pepper", "2 tbsp finely chopped flatleaf parsley", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "150g/5Â½oz butter", "150ml/5fl oz full-fat milk or cream", "salt and freshly ground black pepper" ]	[ "Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.", "Add the chicken, including the carcass and return to a simmer.", "Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.", "Remove the casserole from the heat and lift out the chicken, discarding the carcass.", "Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour â€“ if the pan is too hot, the eggs will cook too quickly and curdle the sauce.", "Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.", "For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.", "Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.", "Tip the potatoes back into a colander and then pass through a ricer.", "Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.", "To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce." ]
Chicken, halloumi and green chilli spring roll with carrot and raisin yoghurt salad	[ "1 tbsp olive oil", "2 chicken legs, skin removed", "Â½ tsp ground cumin", "Â½ tsp dried mint", "1 bay leaf", "4 shallots, peeled and sliced", "110ml/4fl oz chicken stock", "3 tbsp roughly chopped flatleaf parsley", "200g/7oz halloumi cheese, crumbed", "3 small green chillies, seeds removed and sliced ï¬nely", "16 sheets of filo pastry, each 10cm/4in x 10cm/4in", "5-6 tbsp melted butter, for brushing", "1-2 tbsp sesame or hemp seeds", "2 tbsp extra virgin olive oil", "300g/11oz carrots, peeled, grated medium coarse", "300g/11oz thick, strained yoghurt", "Â½ tbsp good quality mayonnaise", "3 tbsp raisins", "2 garlic cloves, crushed", "Â½ tsp ground cumin", "salt and freshly ground black pepper", "2 tbsp fresh chives, finely chopped" ]	[ "For the spring rolls, preheat the oven to 180C/350F/Gas 4. Heat an ovenproof frying pan until hot, add the olive oil and chicken and lightly brown the chicken.", "Add the cumin, mint, bay leaf and shallots and fry for for 1-2 minutes.", "Add the stock, bring to a simmer, then cover with a lid and place in the oven to cook for 30 minutes, or until the chicken is cooked through.", "Remove the chicken and place to one side until it is cool enough to handle. Set aside the stock, then pull the meat off the chicken and shred it into a bowl, discarding the skin and bones.", "Add the shallots and stock from the chicken, along with the parsley, the crumbled cheese and green chillies to the chicken, and give it a good mix.", "Heat a deep fat fryer to 180C/350F or turn the oven up to 200C/400F/Gas 6. (CAUTION: Do not leave hot fat unattended.)", "Place a filo sheet on a clean work surface.", "Spoon some chicken filling onto one end of the filo sheet, pull the bottom over and roll up. Close in the sides, brush with melted butter and seal. Sprinkle with the sesame or hemp seeds. Repeat to use up all the filling and filo.", "Arrange the rolls onto a tray and bake for 5-6 minutes, or until golden (or place in a deep fat fryer and cook for 3-4 minutes, or until golden-brown and hot through).", "For the carrot and raisin yoghurt salad, heat a frying pan until hot, add the olive oil and carrot and fry for two minutes over a medium heat. The carrot should be wilted, but not brown. Remove and place into a bowl to cool.", "Once the carrot has cooled, add the yoghurt, mayonnaise, raisins, garlic and cumin.", "Stir well to combine and season to taste with salt and freshly ground black pepper.", "Sprinkle with the chives and serve.", "To serve, pile the spring rolls onto a plate and spoon the salad alongside." ]
Chicken in a creamy mushroom sauce	[ "spray olive oil", "2 chicken breasts, skinless and trimmed (200g/7oz each)", "Â½ onion, finely chopped", "1 fat garlic clove, crushed", "100g/3Â½oz mixed or chestnut mushrooms, sliced", "250ml/9fl oz chicken stock (made with Â½ a stock cube)", "salt and pepper", "100ml/3Â½fl oz half-fat crÃ¨me fraÃ®che", "1 tbsp freshly chopped parsley, for garnish", "300g/10Â½oz broccoli, steamed, to serve" ]	[ "Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.", "In the same pan, add a little more oil and fry the onion for 2-3 minutes, or until translucent. Add the garlic and fry for another 1-2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.", "Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12-15 minutes, or until the chicken is cooked through. Season with salt and pepper.", "Meanwhile, cook the broccoli in boiling salted water until tender.", "Stir the crÃ¨me fraÃ®che and parsley into the sauce and serve immediately with the broccoli." ]
Chicken in cider	[ "30g/1oz butter", "1 red onion, peeled and sliced", "6 chicken thighs", "6 rashers of smoked streaky bacon, cut into postage stamp sized pieces", "2 Discovery apples or similar, cored and sliced into wedges", "300ml/10Â½fl oz dry cider", "salt", "mashed potato, to serve" ]	[ "Place the butter in a heavy-based, lidded casserole over a medium heat.", "Add the sliced onion and allow to soften for one minute.", "Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.", "Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.", "Add the apples and allow to soften for one minute.", "Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear.", "Serve immediately, taking the pot to the table and allowing people to help themselves." ]
Chicken kebab wrap	[ "200g/7oz chicken breasts (one large or two small)", "1 tbsp olive oil", "Â½ tsp cumin", "1 garlic clove, grated", "Â¼ stock cube, dissolved in a small glassful of hot water", "1 lemon, juice only", "2 large flatbreads or tortilla wraps", "4 tbsp hummus", "handful mixed salad leaves", "1 tomato, sliced", "1 carrot, grated", "Sprig fresh mint (optional)" ]	[ "Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound the chicken breast to flatten the thickest parts so that the breast is relatively even in thickness all over. (It will cook quicker.)", "Mix the olive oil, cumin, grated garlic, the juice of half the lemon and some black pepper in a bowl and swish the chicken around to coat it completely. Marinade the chicken breasts for 10 minutes, if you have time. Meanwhile, you can prepare all the salad you want to put in.", "Heat a frying pan until very hot. Lift the chicken breasts from the marinade and allow the excess to drip off. Cook in the hot pan on a high heat for 2 minutes on each side.", "Add the stock â€“ it will bubble up rapidly. Reduce the heat to medium and partly cover, cooking the chicken for about 5 more minutes or until cooked through (youâ€™ll need to remove it from the pan and cut into it to make sure itâ€™s cooked). Put the cooked chicken breasts onto a warm plate and scrape all the juices out on the top.", "To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute either side until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummous. Slice the chicken into thin strips and divide between the two flatbreads. Top with salad and sauces that you like and a squeeze of lemon juice. Roll up and serve." ]
Chicken Kiev with a seasonal salad, garlic and cheese croutons	[ "2 garlic bulbs, the top cut off", "2 tbsp olive oil", "225g/8oz unsalted butter, softened", "4 tbsp chopped fresh flat leaf parsley leaves", "vegetable oil, for deep-frying", "4 skinless chicken breasts, wing bone left in (ask your butcher to do this for you)", "75g plain flour", "3 free-range eggs, lightly beaten", "90g/3Â¼oz Japanese panko breadcrumbs", "1 loaf ciabatta, cut into 6 slices", "4 tbsp olive oil", "8 slices pancetta", "250g/9oz strongly flavoured cheese, grated", "1 baby gem lettuce, leaves separated", "10g bullâ€™s blood leaves", "1 bunch fresh rocket", "1 head red radicchio, leaves separated", "3 tbsp olive oil", "1 tbsp white wine vinegar", "1 tsp Dijon mustard", "200-300ml/7-10fl oz flavourless oil like vegetable oil" ]	[ "For the chicken Kiev, preheat the oven to 200C/180C Fan/Gas 6.", "Place the garlic bulbs in tin foil and drizzle with the oil and season with salt and freshly ground black pepper. Fold the tin foil over to create a sealed parcel. Roast in the oven for 15-20 minutes, or until soft.", "Put the butter into a bowl. Squeeze one of the roasted bulbs of garlic from the skin, and add to the butter with the parsley and mix. Season, to taste, with salt and freshly ground black pepper.", "Place a sheet of cling film on a clean work surface. Spoon the garlic butter onto the cling film, then pull the edge of the cling film on top of the butter and mould the butter into a log shape. Twist the ends of the cling film to seal and chill in the fridge for at least an hour, or until needed.", "Heat the oil in a deep-fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "While the oil is heating, carefully cut a deep pocket in each of the chicken breasts, inserting the knife into the bone end, just under the bone.", "Remove the cling film from the chilled garlic butter and cut into 1cm/Â½in thick slices. Stuff each chicken breast with a few slices of garlic butter, pushing them into the chicken as far as possible.", "Sprinkle the flour onto a plate. Beat the eggs in a bowl. Scatter the breadcrumbs onto another plate. Dust each chicken breast first in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.", "Carefully lower the chicken Kievâ€™s into the hot oil, two at a time, and fry for 8-10 minutes, or until the breadcrumbs are golden-brown and the chicken is cooked through. Set the chicken Kievâ€™s aside on a plate lined with kitchen paper to drain and keep warm. Repeat the process with the remaining two Kievâ€™s.", "For the garlic and cheese croutons, heat a large griddle pan. Preheat a grill to high.", "Drizzle the cut ciabatta with the olive oil and place cut side down on the griddle and cook for 1-2 minutes.", "Meanwhile heat a medium frying pan and add the pancetta. Cook on each side for 1-2 minutes or until crisp.", "Remove the bread from the griddle and spread it with the remaining roasted garlic. Top with the pancetta and grated cheese. Put on a baking sheet and grill until the cheese has melted.", "Remove from the grill and when cool enough to handle cut into 2cm/1in crouton shapes and set aside.", "For the salad, place all the leaves in a large bowl and mix to combine.", "In a separate small bowl add the oil, vinegar, mustard and whisk. Gradually add the oil until you have a dressing consistency. Just before serving add the dressing to the leaves and mix. Add the diced croutons to the salad and mix again.", "To serve, put a chicken Kiev on each serving plate along with some salad." ]
Chicken kiev with a cucumber and spring onion salad	[ "4 chicken breasts, preferably free-range, skin removed", "150g/5Â½oz butter, at room temperature", "bunch fresh parsley, finely chopped", "3 garlic cloves, crushed", "2 spring onions, finely chopped", "50g/1Â¾oz Cheddar, grated", "salt and freshly ground black pepper", "2 free-range eggs, beaten", "3 tbsp plain flour", "3 tbsp golden breadcrumbs", "sunflower oil, for deep-frying", "2 cucumbers, peeled, core removed", "2 spring onions, chopped", "50g/1Â¾oz soured cream", "1 tbsp mayonnaise", "large pinch paprika", "salt and freshly ground black pepper", "2 free-range eggs, hardboiled, peeled, sliced" ]	[ "For the kievs, slit each chicken breast down its longer side, almost cutting through to the other side (the breast should open out like a book). Place the opened chicken breast between two pieces of clingfilm and flatten with a rolling pin. Set aside. Repeat with the remaining three chicken breasts.", "Mix the butter, parsley, garlic, spring onions and grated cheese in a bowl. Divide this stuffing into four and form each portion into a sausage shape. Set aside.", "Pour the beaten eggs into a bowl and spread the flour and breadcrumbs onto separate plates.", "Meanwhile, for the salad, peel the cucumbers into thin ribbons using a vegetable peeler and mix with the spring onions, soured cream, mayonnaise and paprika. Season to taste with salt and freshly ground black pepper. Garnish with the slices of hard-boiled egg. Set the salad aside until ready to serve.", "Lay a chicken breast flat on a chopping board, season with salt and freshly ground black pepper, and place a portion of stuffing in the middle. Roll the chicken very tightly around the stuffing and then dip in the flour to coat the chicken evenly. Dip into the beaten egg, and then roll in the breadcrumbs. Repeat with the remaining chicken breasts and stuffing.", "Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns light golden when dropped into it. Alternatively, use an electric deep-fat fryer heated to 160C/325F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) NB: itâ€™s important that the oil temperature isnâ€™t too hot or the outside of the chicken will burn before the inside is cooked.", "Cook the chicken for about 15 minutes until the coating is golden and crispy and the chicken is cooked through (test the chicken by removing to a plate and piercing with a skewer â€“ the juices will run clear when the chicken is cooked).", "Remove the chicken from the pan with a slotted spoon and set aside to drain on kitchen paper.", "Serve the chicken kievs with the cucumber salad alongside." ]
Chicken kievs	[ "160g/5Â½oz butter, softened", "2-3 large garlic cloves, finely chopped", "4 tbsp freshly chopped parsley", "1 lemon, finely grated zest and juice only", "salt and pepper", "4 free-range skinless chicken breasts", "6-8 tbsp plain flour", "1-2 tsp ground paprika", "2 large free-range eggs, beaten", "200g/7oz dried breadcrumbs", "sunflower oil, for shallow frying" ]	[ "Preheat the oven to 190C/375F/Gas 5.", "To make the filling, mix the butter with the garlic, parsley, lemon zest, lemon juice and a pinch of salt and pepper, to taste, in a bowl. Shape the flavoured butter into two logs, using cling film to help you wrap and roll. Chill until firm.", "Make a pocket in each chicken breast by cutting a slash lengthways through the breast. Cut the butter logs in half and place one half in each chicken pocket. Secure with cocktail sticks.", "Mix the flour, paprika and some salt and pepper together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third shallow bowl. Dredge the stuffed chicken breasts in the flour to coat, then into the egg, turning until covered. Repeat the flour and egg coating once more, then dip into the breadcrumbs and coat completely.", "Pour the oil into a frying pan to a depth of about 1cm/Â½in and set over a high heat. Check that the oil is hot enough, and then lower the chicken breasts carefully into the pan. Spoon hot oil over the top to seal the crumbs for about a minute. Turn over to brown the other side, again spooning oil over the top until golden-brown; this should take a further 1-2 minutes.", "Remove the chicken from the oil and place in a shallow roasting tin. Bake the chicken in the oven for 10-12 minutes, or until the breasts feel firm when pressed. Remove and drain on kitchen paper. Carefully remove the cocktail sticks and serve." ]
Chicken Kievs	[ "100g/3Â½oz butter, softened", "2 garlic cloves, peeled and grated", "1 tsp table salt", "Â½ tsp cayenne pepper", "3 tbsp chopped fresh parsley", "2 large skinless chicken breasts", "150g/5Â½oz plain flour", "2 large free-range eggs", "150g/5Â½oz Japanese panko breadcrumbs", "vegetable oil, for shallow frying", "pinch sea salt flakes" ]	[ "In a bowl, beat together the softened butter, garlic, salt, cayenne pepper and parsley until well combined. Spoon the butter into a piping bag fitted with a large plain nozzle. Alternatively, put the butter into a food bag, twist the bag to push the butter into one corner and snip off the tip.", "Using a sharp knife, make a deep, wide 'pocket' in the thickest end of each chicken breast, without cutting all the way through. Fill each chicken breast with as much of the butter mixture as possible.", "Sprinkle the flour onto a plate. Beat the eggs in a bowl. Break up the panko breadcrumbs using your hands or pulse in a food processor. Sprinkle the crumbs onto another plate.", "One by one, dust the chicken breasts first in the flour, then dip them into the egg, then roll them in the breadcrumbs until completely coated. Place the coated chicken breasts onto a plate, cover, then chill in the fridge for at least 20 minutes, or until needed.", "When the chicken breasts have chilled, preheat the oven to 200C/400F/Gas 6.", "Heat a little of the vegetable oil over a low-medium heat in a large non-stick frying pan. Fry the chicken Kievs for 3-4 minutes on each side, or until golden-brown all over. Sprinkle with salt flakes, then transfer to a roasting tray and cook in the oven for 10-15 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when the thickest part of the meat is pierced with a skewer - remember not to pierce the chicken all the way to the buttery centre!) Serve immediately." ]
Chicken korma	[ "4 fairly small boneless, skinless chicken breasts (about 600g/1lb 5oz)", "freshly ground black pepper", "25g/1oz low-fat natural yoghurt", "1 tbsp sunflower oil", "2 large onions, chopped (400g/14oz prepared weight)", "4 garlic cloves, peeled and sliced", "20g/Â¾oz piece fresh root ginger, peeled and finely grated", "12 cardamom pods, seeds crushed", "1 tbsp ground cumin", "1 tbsp ground coriander", "Â½ heaped tsp ground turmeric", "Â¼ tsp hot chilli powder", "1 bay leaf", "4 whole cloves", "1 tbsp plain flour", "small pinch saffron", "2 tsp caster sugar", "Â½ tsp fine sea salt, plus extra to season", "3 tbsp double cream", "fresh coriander, roughly torn, to garnish (optional)" ]	[ "Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2â€“6 hours.", "Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they donâ€™t start to stick.", "Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.", "Stir in the flour, saffron, sugar and Â½ teaspoon of salt, then slowly pour 300ml/Â½ pint cold water into the pan, stirring constantly.", "Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.", "Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.", "The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.", "Drain the chicken in a colander over the sink, shaking it a few times â€“ you want the meat to have just a light coating of yoghurt.", "Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.", "Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes â€“ there should be no pink remaining.", "Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like." ]
Chicken, leek and mushroom pie with cauliflower mash topping	[ "1 tbsp ghee", "2 leeks, trimmed, sliced", "2 large celery stalks, trimmed, diced", "1 bay leaf", "500ml/17fl oz hot chicken stock, preferably homemade", "4 carrots, sliced", "1 small fennel bulb, outer leaves removed, flesh diced", "250g/9oz mushrooms, sliced", "600g/1lb 5oz cooked leftover roast chicken", "large handful chopped fresh flatleaf parsley", "salt and freshly ground black pepper", "1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces", "4 garlic cloves, peeled and left whole", "50g/2oz butter", "salt and freshly ground black pepper" ]	[ "Preheat the oven to 220C/200C Fan/Gas 7.", "Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes.", "Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes.", "Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover.", "Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper.", "To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish.", "Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter.", "Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown." ]
Chicken liver parfait with shallot chutney and melba toast	[ "175g/6oz unsalted butter, softened", "500g/1lb 2oz chicken livers, trimmed", "1 garlic clove, chopped", "2 sprigs thyme, leaves only", "3 tbsp Madeira wine", "salt and freshly ground black pepper", "200g/7oz clarified butter", "2 tsp chopped chives, to garnish", "50g/1Â¾oz butter", "8 banana shallots, peeled and cut into rings", "75g/2Â½oz dark brown sugar", "2 sprigs fresh thyme, leaves only", "200ml/7fl oz balsamic vinegar", "8 slices white bread, crusts removed", "4 tbsp basil cress" ]	[ "For the chicken liver parfait, line a loaf tin with cling film.", "Heat one tablespoon of the butter in a frying pan over a medium heat. When the butter is foaming, add the chicken livers. Fry for 1-2 minutes, or until just golden-brown.", "Add the garlic, thyme and Madeira. Fry the chicken livers in the mixture for a further 1-2 minutes.", "Transfer the mixture to a food processor, add the remaining butter and blend to a smooth paste. Season, to taste, with salt and freshly ground black pepper.", "Spoon the parfait mixture into the lined loaf tin, pour over the clarified butter and top with the chives. Chill in the fridge for at least three hours, or until set.", "For the shallot chutney, place the butter in a large frying pan and heat until melted. Add the shallots, cover and cook on a low heat until the shallots have softened and caramelised.", "Add the sugar, thyme and vinegar and cook for a further 10 minutes.", "For the melba toast, preheat the grill to its highest setting.", "Place four of the slices of bread onto a baking tray and toast for 1-2 minutes on each side, or until crisp and golden-brown on both sides.", "Slice the toast horizontally and return the toast to the baking tray, soft-sides facing upwards. Grill for 1-2 minutes, or until crisp and golden-brown.", "Repeat the process with the remaining four slices of bread. Cut each slice of Melba toast into four triangles.", "To serve, place a quenelle (or a slice) of parfait onto each of four plates and serve with the chutney and melba toast. Garnish with basil cress." ]
Chicken liver parfait	[ "400g/14oz fresh chicken livers, free-range or organic, sinews and gall bladders removed", "500ml/18fl oz milk", "4 tsp salt", "100ml/4fl oz dry Madeira", "100ml/4fl oz ruby port", "60g/2Â½oz shallots, finely chopped", "2 sprigs thyme, leaves only, finely chopped", "1 garlic clove, peeled and crushed", "50ml/2fl oz Cognac", "5 medium free-range eggs", "400g/14oz unsalted butter, melted and kept warm", "2 pinches freshly ground black pepper", "75g/3oz softened butter", "75g/3oz softened lard" ]	[ "Soak the chicken livers in the milk, 500ml/18fl oz water and two teaspoons of the salt in a shallow dish for one hour. This will draw out most of the blood, which can make the livers bitter, giving the parfait a more delicate flavour. Rinse and drain the livers well.", "Preheat the oven to 130C/270F/Gas Â½.", "Put the Madeira, port, shallots, thyme, garlic and Cognac in a small saucepan and bring to a boil. Let the mixture bubble until reduced by one-third and then remove the pan from the heat. The bitterness of the alcohol will have evaporated off and the flavours of the herbs will infuse into the liquid.", "Place the drained chicken livers and the contents of the pan in a blender or food processor and process, adding one egg at a time, for 3-4 minutes, or until the texture is silky smooth.", "Gradually add the melted butter (if you add it too quickly, the parfait may split), the remaining salt and the pepper. Taste the mixture and correct the seasoning if necessary.", "Line the base and sides of a 23cm x 9cm x 8cm/9in x 3Â½in x 3in terrine tin with greaseproof paper, leaving a 3cm/1in overlap above the top of the tin. The paper will protect the parfait from direct heat and prevent it discolouring and becoming hard.", "Using the back of a ladle, press the parfait mixture through a fine sieve into a large bowl then pour into the terrine tin and cover with another piece of greaseproof paper cut to fit.", "Place the terrine in a deep baking tray and pour in boiling water until it reaches two-thirds of the way up the sides of the tin. This bain marie method of cooking allows the heat of the oven to permeate through the water and cook the parfait very gently so that it is cooked though evenly.", "Cover the tray loosely with a sheet of perforated foil and place it in the oven. Check the temperature of the parfait with a temperature probe after 40 minutes â€“ the parfait is cooked when the middle has reached 65C-70C/150F-158F. Do not overcook or it will split and lose its fine texture.", "When the parfait is cooked, remove the terrine tin from the baking tray, leave it to cool for 30 minutes at room temperature then refrigerate.", "Discard the greaseproof paper from the top of the parfait then dip the tin in a deep tray of hot water. Slide a hot knife between the sides of the tin and the greaseproof lining then hold the edges of the lining and carefully lift the parfait from the tin onto a chopping board.", "Peel away the greaseproof paper from the sides of the parfait. Warm a palette knife in hot water and smooth the top and sides of the parfait, trimming away any discolouration on the top. Return the parfait to the fridge for at least 30 minutes to firm it up, or place it in the freezer for 15 minutes.", "To finish, beat the softened butter and lard together and spread a thin layer over the top of the parfait using a palette knife.", "Line a flat baking tray with a sheet of clean greaseproof paper. Flip the parfait over onto the tray and spread the remaining butter/lard mixture over the sides and what has now become the top. Covering all the surfaces of the parfait with this mixture will prevent it from oxidising and discolouring.", "Return the parfait to the fridge and chill for at least one day before serving; two days is ideal.", "To serve, dip a knife into hot water and cut the parfait into thick slices. Serve with chutneys, pickles and toasted sourdough bread, or spread onto crostini to serve as canapÃ©s. Red Burgundy is the perfect wine match." ]
Apricot, carrot and almond jam	[ "100g/3Â½oz carrot, grated, peeled", "600g/1lb 5oz fresh apricots", "5cm/2in piece fresh ginger, peeled, grated", "400g/14oz granulated or caster sugar", "1 small lemon, juice only", "50g/2oz chopped almonds" ]	[ "Place the grated carrot into a lidded saucepan with about 300ml/Â½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated.", "Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart.", "Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.", "Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as itâ€™s cooking, especially around the edges, as it sometimes catches and burns on the bottom.", "Stir in the almonds.", "Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately." ]
Arbroath-smokie cakes with chilli jam	[ "75g/3oz caster sugar", "2 red chillies, roughly chopped", "3 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stems, tough outer leaves removed, finely chopped", "25g/1oz roughly chopped fresh ginger", "2 garlic cloves, peeled, left whole", "2 small shallots, roughly chopped", "4 tbsp Thai fish sauce (nam pla)", "40ml/1Â½fl oz sesame oil", "50ml/2fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "110g/4oz crÃ¨me fraÃ®che", "110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces", "110g/4oz mashed potato", "1 red chilli, finely chopped", "1 tsp medium curry powder", "salt and freshly ground black pepper", "1 lime, juice only", "75g/3oz plain flour", "2 free-range eggs, beaten", "90g/3Â½oz Panko breadcrumbs", "vegetable oil, for deep frying" ]	[ "For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesnâ€™t burn.)", "Blend all of the remaining chilli jam ingredients, except the crÃ¨me fraÃ®che, in a food processor to a smooth purÃ©e.", "Once the sugar has caramelised, pour in the purÃ©ed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.", "Once the chilli jam mixture has cooled, stir in the crÃ¨me fraÃ®che until well combined.", "For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.", "Shape the mixture into 2cm/Â¾in diameter balls.", "Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.", "Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.", "Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.", "Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes." ]
Black cherry and hazelnut jam	[ "400g/14oz fresh cherries", "200g/7oz (about 2) Bramley apples", "350g/12oz granulated or caster sugar", "1 small lemon, juice only", "50g/2oz chopped, roasted hazelnuts" ]	[ "Put the cherries (either pitted, whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated.", "Peel and grate the Bramley apples, minus the core and pips, and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.", "Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking.", "Leave to cool for a few minutes, then pour into hot clean jars and seal immediately.", "Leave the jam until the following day before eating, and after opening keep in the refrigerator." ]
Black cod with red onion jam and charred lettuce	[ "150ml/5fl oz liquorice liqueur", "2 tbsp honey", "100ml/3Â½fl oz prosecco", "Â½ lemon, peel only (reserve the juice for dressing the lettuce)", "5g chocolate mint leaves, chopped", "1 chilli, seeds removed, cut in half lengthways", "15g tarragon", "4 x 140g/5oz Alaskan black cod fillets", "salt and freshly ground black pepper", "500g/1lb 2oz red onion, chopped (about 6 onions)", "125g/4Â½oz caster sugar", "20g/Â¾oz cooked beetroot, chopped", "50ml/2fl oz red wine vinegar", "2 Little Gem lettuce, cut into quarters", "2 tbsp extra virgin olive oil", "handful pea shoots" ]	[ "For the black cod, prepare the marinade the day before you want to eat. Add the liquorice liqueur, honey, prosecco, lemon peel, chocolate mint leaves, chilli and tarragon to large bowl and mix to combine. Add the cod fillets and marinate in the fridge overnight. The next day, remove the cod and discard the marinade. Season the fish with salt and pepper. Set aside until ready to cook.", "For the red onion jam, put the onions, caster sugar, beetroot and vinegar in a pan and simmer over a low heat for approximately 45 minutes. Once the mixture resembles a thin jam, use a spatula to pass it through a strong sieve to remove lumps. Set aside to cool.", "To cook the fish, preheat the grill to a low-medium heat. Grill the cod for 15-20 minutes, or until nicely glazed and firm", "To serve, char the lettuce using a chefâ€™s blow torch then dress with olive oil and the reserved lemon juice.", "Spoon some onion jam onto each plate and top with the cod. Put the lettuce alongside and dress the plate with pea shoots. Serve immediately." ]
Carrot jam	[ "carrots", "allow 450g/1lb of pounded sugar to every 450g/1lb of carrot pulp", "1 lemon, the grated rind of", "2 lemons, the strained juice of", "6 chopped bitter almonds", "2 tbsp brandy" ]	[ "Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve.", "Weigh the pulp, and to every 450g/1lb, allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time.", "When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep; with the brandy it will keep for months." ]
Chargrilled sweetcorn with chilli jam	[ "1 tomato, seeds removed, chopped", "1 tsp tomato purÃ©e", "1 tsp clear honey", "large pinch dried chilli flakes", "splash water", "salt and freshly ground black pepper", "1 corn cob", "1 tbsp olive oil" ]	[ "For the chilli jam, place the tomato, tomato purÃ©e, honey, chilli flakes and a splash of water into a small saucepan. Season with salt and freshly ground black pepper and heat gently until combined and thickened.", "For the chargrilled sweetcorn, heat a griddle pan until hot. Rub the corn with olive oil and chargrill for 10-12 minutes, turning occasionally, until tender.", "To serve, carefully chop the corn into chunks and place onto a plate with a spoonful of chilli jam." ]
Chicken goujons with sweetcorn fritters, sautÃ©ed potatoes and yellow pepper chilli jam	[ "Â½ chicken breast, skin removed, cut into strips", "1 tbsp olive oil", "salt and freshly ground black pepper", "1 tbsp honey", "55g/2oz self-raising flour", "1 tsp baking powder", "pinch salt", "2 free-range eggs", "2-4 tbsp milk", "100g/3Â½oz canned sweetcorn, drained", "2 tbsp olive oil", "vegetable oil for frying", "1 potato, sliced", "2 tbsp olive oil", "Â½ onion, finely chopped", "1 garlic clove, crushed", "Â½ orange pepper, chopped", "1 vine tomato, seeds removed, chopped", "Â½ tsp chilli flakes", "2 tbsp white wine vinegar", "2 tsp caster sugar", "1 tbsp tomato ketchup", "55g/2oz mangetout, sliced" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "For the chicken, rub the oil into the meat and season with the salt and pepper.", "In an ovenproof griddle pan, heat a small amount of oil over a medium heat and add the chicken pieces, turning them until they are browned all over. Drizzle the honey over the chicken and transfer the pan to the oven for 7-8 minutes to cook the chicken through.", "For the sweetcorn fritters, mix the flour, baking powder and salt in a large bowl. Using an electric whisk, mix in the eggs and add the milk little by little until the mixture has the consistency of a thick batter. Fold in the sweetcorn.", "In a large frying pan, heat the oil over a medium heat. Using a large spoon, spoon the batter into the frying pan, keeping the spoonfuls of batter separate so that they form fritters.", "Fry the fritters for 3-4 minutes on each side, or until golden-brown and cooked through.", "For the sautÃ©ed potatoes, heat the vegetable oil in a large pan over a medium heat and add the potato slices to the oil. Cook for two minutes until they have softened but are not cooked through. Remove and drain on kitchen paper.", "Return the potato slices to the hot oil for another five minutes until cooked through, or until golden-brown and crisp. Remove and set aside to drain on kitchen paper.", "For the yellow pepper chilli jam, heat the oil in a frying pan over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened. Add the pepper, tomato, chilli flakes, wine vinegar, sugar and tomato ketchup and cook for 8-10 minutes until the vegetables have visibly softened, then add the sliced mangetout.", "To serve, place the chicken goujons on a plate with the sweetcorn fritters and potatoes, and garnish with a spoonful of the pepper chilli jam." ]
Classic victoria sponge cake with strawberry jam	[ "500g/1lb 2oz jam sugar", "1 lemon, zest and juice", "500g/1lb 2oz fresh strawberries, hulled, cut in half only if large", "oil, for greasing the tins", "flour, for dusting the tins", "250g/9oz butter", "250g/9oz caster sugar", "Â½ tsp vanilla essence", "4 free-range eggs", "250g/9oz self-raising flour, sifted", "175ml/6fl oz double cream, whipped", "250g/9oz strawberries", "2-3 tbsp icing sugar" ]	[ "For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.", "Add the strawberries and stir gently.", "Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.", "Check the temperature with a sugar thermometer â€“ it should reach 105C/220F.", "Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.", "Spoon the jam into a sterile jam jar, seal and label.", "For the cake, preheat the oven to 190C/375F/Gas 5.", "Grease and flour two 20cm/8in sandwich tins.", "Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.", "Slowly beat in the eggs one by one.", "Fold in the sifted flour then pour the mixture into the prepared tins.", "Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.", "Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.", "Spread one cake with strawberry jam, followed by a layer of whipped cream.", "Layer on the fresh strawberries then place the other cake on top.", "Dust with icing sugar to finish." ]
Crab churros with chilli jam, dressed crab and lime mayonnaise	[ "vegetable oil, for frying", "50g/1Â¾oz butter, diced", "75g/2Â½oz plain flour", "Â½ tsp cayenne pepper", "2 free-range eggs", "75g/2Â½oz white crabmeat", "25g/1oz brown crabmeat", "salt and freshly ground black pepper", "75g/2Â½oz caster sugar", "2 red chillies, roughly chopped", "3 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stems, tough outer leaves removed, finely chopped", "25g/1oz roughly chopped fresh ginger", "2 garlic cloves, peeled, left whole", "2 small shallots, roughly chopped", "4 tbsp Thai fish sauce (nam pla)", "40ml/1Â½fl oz sesame oil", "50ml/2fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "110g/4oz crÃ¨me fraÃ®che", "2 egg yolks", "2 tsp white wine vinegar", "1 tsp Dijon mustard", "300ml/10fl oz rapeseed oil", "1 lime, zest and juice", "200g/7oz white crab meat", "50g/1Â¾oz mizuna leaves", "50g/1Â¾oz red sorrel", "Â½ bunch fresh mint, leaves picked" ]	[ "For the churros, heat the oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Heat the butter with 125ml/4fl oz water in a saucepan until the mixture boils, then boil for another minute.", "Remove from the heat and beat in the flour and cayenne with a wooden spoon until smooth, or until the mixture comes away from the side of the pan. Return the pan to the heat and cook for 1-2 minutes, stirring continuously.", "Remove the pan from the heat and beat in the eggs, one at a time, beating well before adding the other egg.", "Stir in the white and brown crabmeat until well combined, season with salt and pepper.", "Spoon the mixture into a piping bag and pipe 1.5cm/Â½in long sections into the oil and fry for 1-2 minutes, or until golden-brown and crisp. Remove the churros and set aside to drain on kitchen paper, season with salt.", "For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel (CAUTION: boiling sugar is extremely hot. Handle very carefully.)", "Blend all of the remaining chilli jam ingredients, except the crÃ¨me fraÃ®che, in a food processor to a smooth purÃ©e.", "Once the sugar has caramelised, add in the purÃ©e and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool. Once cool, stir in the crÃ¨me fraÃ®che until well combined.", "For the dressed crab place the egg yolks, vinegar and mustard in a food processor and blend until pale and creamy. With the motor running, pour in enough oil, in a steady stream, to make a thick mayonnaise. Mix in the lime zest and juice. Mix 4 tablespoons of the mayonnaise into the fresh white crab.", "For the salad, mix the leaves in a large bowl and dress with a little of the chilli jam.", "Serve the salad leaves on a serving plate with the dressed crab, churros and chilli jam." ]
Damson jam syllabub	[ "250ml/9fl oz Greek yoghurt", "3 tbsp double cream", "2 tsp icing sugar", "3 tbsp damson jam" ]	[ "Whisk the yoghurt, cream and icing sugar together.", "Spoon the jam into the base of a glass serving dish and top with the yoghurt mixture. Refrigerate until serving." ]
Easy jam ice cream	[ "500ml/18fl oz double cream", "500ml/18fl oz plain yoghurt", "450g/16oz pot high quality raspberry jam or preserves", "cones, to serve" ]	[ "Mix all the above ingredients together and transfer to a freeze-safe container.", "Freeze for about four hours or overnight. Remove from freezer one hour before serving." ]
Fig and ginger jam	[ "1.35kg/3lb ripe figs, washed and diced", "1.35kg/3lb warm preserving sugar (see note below)", "1Â½ tbsp ground ginger", "1 cooking apple, peeled and diced", "4 tbsp crystallised stem ginger, chopped roughly", "5 tbsp white wine vinegar", "3 lemons, juice only", "290ml/Â½ pint water" ]	[ "Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.", "Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, vinegar, lemons and water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.", "Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.", "Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop." ]
Fillet of mackerel with warm pak choi, string beans and chilli jam	[ "4 mackerel fillets, pin-bones removed", "2 pak choi, cut in half", "200g/7oz string beans, topped and tailed and cut into thirds", "2 red chillies, roughly chopped", "3 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stalks, tough outer leaves removed, finely chopped", "25g/1oz root ginger, roughly chopped", "2 garlic cloves, peeled", "2 small shallots, roughly chopped", "4 tbsp Thai fish sauce", "40ml/3 tbsp sesame oil", "50ml/2 fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "150g/5Â½oz caster sugar", "110g/3Â¾oz crÃ¨me fraÃ®che", "4 tbsp coriander cress" ]	[ "Place the mackerel on a baking sheet and use a chef's blowtorch to quickly cook the mackerel (alternatively cook them under a very hot grill for a few minutes).", "Bring a large saucepan of water to the boil, then add the pak choi and string beans to blanch for 30 seconds. Drain, then transfer into very cold water to stop the cooking. Drain again and pat dry.", "Heat a large griddle pan and drizzle a little oil over the pak choi. Cook on the hot griddle for a couple of minutes on each side until lightly charred. Remove the pak choi and keep warm. Drizzle a little oil over the string beans and griddle them for a few minutes until lightly charred.", "For the chilli jam, put all the chilli jam ingredients, except the sugar and crÃ¨me fraÃ®che, in a food processor and blend to a smooth purÃ©e.", "Heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesnâ€™t burn.", "Once the sugar has caramelised, carefully pour in the purÃ©ed chilli jam mixture and stir well (the mixture will bubble up a lot, so take care). Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool slightly.", "To serve, place a fillet of mackerel on one side of the plate and serve the pak choi and beans on the side. Drizzle the chilli jam over the fish and garnish with the coriander cress and a spoon of crÃ¨me fraÃ®che." ]
Fritters with chilli and spring onion jam	[ "110g/4oz self-raising flour", "1 tbsp bicarbonate of soda", "1 tbsp chilli flakes", "sparkling water", "1 tbsp oil", "30g/1oz caster sugar", "2 tbsp water", "Â½ tsp chilli flakes", "3 spring onions, finely sliced", "1 tbsp white wine vinegar", "1 tbsp ground coriander" ]	[ "For the fritters, place the dry ingredients into a bowl and mix together. Add enough sparkling water to make a thick pancake batter.", "Heat the oil in a frying pan over a high heat, drop spoonfuls of the fritter mixture into the pan and cook for 1-2 minutes on each side, until golden.", "For the jam, melt the sugar in a small pan with the water and chilli, over a medium heat and cook until golden.", "Add the spring onions, vinegar and coriander and simmer for two minutes.", "To serve, place the fritters on to a serving plate, and place the chilli jam on the side." ]
Goatsâ€™ cheese crumpets with mango jam	[ "300g/10Â½ oz soft goatsâ€™ cheese", "salt and freshly ground black pepper", "1 tbsp chopped fresh mint", "1 tsp chilli flakes", "1 free-range egg, beaten", "6 crumpets", "1 tbsp sesame seeds", "1-2 tbsp honey", "200g/7oz mango chutney", "1 papaya, peeled, seeds removed, flesh chopped", "1 tbsp freshly chopped mint", "Â½ orange, juice only", "1 tbsp chopped fresh coriander", "baby salad leaves to serve" ]	[ "Preheat the grill to medium.", "Beat the goats' cheese with the salt and freshly ground black pepper in a bowl. Add the fresh mint, chilli flakes, and egg, and mix until well combined.", "Toast the crumpets under the grill until golden-brown, then spread with the cheese mixture. Return the crumpets under the grill and cook until the cheese is bubbling and pale golden-brown. Remove from the grill, sprinkle with the sesame seeds, and drizzle over the honey.", "Meanwhile for the jam, mix together the mango chutney, papaya, mint, orange juice and coriander until well combined.", "Serve the crumpets on top of a baby leaf salad with the mango jam." ]
Goats' cheese with chicory orange jam	[ "25g/1oz butter", "1 onion, roughly chopped", "1 clove garlic, chopped", "5 heads chicory, finely sliced", "2 oranges, zest and juice only", "150g/5Â¼oz caster sugar", "250ml/8 3/4fl oz dry white wine", "4 small goats' cheese rounds", "4 slices white bread, lightly toasted", "20g/ 3/4oz butter", "1 apple, peeled and cut into wedges", "75g/2Â½oz cooked beetroot, cut into wedges", "50g/1 3/4oz rocket salad", "25g/1oz walnut halves", "2 tbsp vinaigrette" ]	[ "Heat a large heavy-based saucepan until hot, then add the butter.", "Add the onion and garlic and fry for 2-3 minutes. Add the chicory and remaining ingredients. Bring to the boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick and caramelised.", "Preheat the grill until hot.", "Place the goats' cheese onto the toast and grill until golden and bubbling.", "Heat a frying pan until hot then add the butter and apple and sautÃ© until golden brown. Set aside and cool.", "To serve, place the jam in the centre of a serving plate. Top with the goats' cheese toast. Spoon the apple, beetroot, walnuts and rocket leaves around.", "Drizzle the vinaigrette over the top." ]
Gooseberry jam	[ "1 kg/2lb 4oz gooseberries", "1 kg/2lb 4oz granulated sugar" ]	[ "Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer.", "Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened.", "Stir in the sugar and cook over a low heat until the sugar has dissolved.", "Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.", "To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam â€“ if it wrinkles itâ€™s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while youâ€™re testing so that if itâ€™s ready you wonâ€™t overcook it.)", "Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.", "Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes.", "Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot." ]
Grilled lamb chops with chilli jam and grilled lamb belly Thai salad	[ "6-8 red chillies, chopped", "2 tbsp water", "150g/5Â½oz caster sugar", "2 tbsp mirin", "1 lime, juice only", "1 lamb belly, trimmed of excess fat", "2 limes, juice only", "3 garlic cloves, crushed", "1 tbsp ginger, finely grated", "2 tbsp palm sugar", "4 tbsp nuoc nam (Vietnamese fish sauce)", "1 red chilli, finely chopped", "1 red chilli, sliced", "115g/4oz mizuna leaves", "1 large bunch mint, leaves picked", "Â½ coconut, shell removed, flesh shredded", "Â½ cucumber, halved lengthways, sliced thinly on the diagonal", "12 lamb chops, fully trimmed" ]	[ "For the jam, heat the chopped chillies, water, sugar, mirin and lime juice in a saucepan until boiling.", "Cook, stirring continuously, for 6-8 minutes then remove the pan from the heat and set aside to cool - the jam will thicken as it cools.", "For the salad, preheat the grill to medium high. Place the lamb belly onto a heavy grill tray and place under the grill for 7-8 minutes, turning half way through, then remove from the grill and rest for five minutes.", "Place the lime juice, garlic, ginger, palm sugar, fish sauce and the chopped red chillies into a pestle and mortar or food processor and blend until combined.", "Place the sliced chilli, mizuna, mint leaves, coconut and cucumber into a bowl and gently mix to combine.", "Slice the lamb belly into fine strips then mix into the salad. Add the dressing to the salad and mix once more.", "To cook the chops, heat a griddle pan until very hot. Brush the chops with a little oil then season with salt and freshly ground black pepper.", "Place the chops on the griddle and cook on each side for 2-3 minutes until cooked but still pink then remove and rest for two minutes on a warm plate.", "Place three lamb chops onto each serving plate, spoon the chilli jam alongside and pile the salad beside the lamb chops." ]
Hot blueberry, red wine and vanilla jam on a cinnamon crust with cream	[ "2 tbsp red wine", "1 tbsp sugar", "2 vanilla pods, seeds only", "85g/3oz blueberries", "25g/1oz butter", "2 slices white bread", "2 tsp sugar", "Â½ tsp ground cinnamon", "2 tbsp cream" ]	[ "For the blueberry jam, heat the red wine and sugar in a pan until just boiling. Add the vanilla seeds and blueberries and continue to heat until the mixture is reduced and sticky and the berries have burst.", "For the cinnamon crusts, heat the butter in a frying pan and gently fry the bread until golden-brown on both sides. Sprinkle over the sugar and cinnamon.", "Serve the cinnamon crusts on a serving plate with the blueberry jam and cream drizzled over the top." ]
How to make chilli pepper jam	[ "5 red peppers", "8 red chillies", "1.25kg/2lb 12oz granulated sugar", "360ml/12fl oz white wine vinegar or cider vinegar", "225g/8oz canned chopped tomatoes", "125g/4Â½oz liquid pectin" ]	[ "To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)", "Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point.", "For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely.", "Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved.", "Bring the mixture to a rolling boil for 7-10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes.", "To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger - if the jam is ready the surface will wrinkle as you push.", "Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months." ]
How to make jam	[ "450g/1lb raspberries, as fresh as possible", "450g/1lb granulated sugar" ]	[ "To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)", "Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point.", "Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melts and sticks to the pan.", "Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.", "To test if the jam has reached setting point, first remove the pan from the heat while you test the jam â€“ this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again.", "When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks.", "Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate." ]
Jam doughnuts	[ "500g/1lb 2oz strong white flour", "50g/2oz caster sugar", "40g/1Â½oz unsalted butter", "2 free-range eggs", "2 x 7g sachets instant yeast", "10g/Â¼oz salt", "150ml/5fl oz warm milk", "130ml/4Â½fl oz water", "2 x jars strawberry jam" ]	[ "For the dough, place all ingredients into a large bowl holding back a quarter of the water.", "Stir with your hands until a dough is formed.", "Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).", "Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.", "Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.", "Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.", "Divide the dough into 10 equal portions and shape each portion into a ball.", "Place all balls onto a floured baking tray and allow to rise for an hour.", "Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.", "Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.", "Set aside and leave to cool.", "When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.", "Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe.", "Pipe, or syringe, the jam generously inside." ]
Jam roly-poly	[ "1.375/3lb 3oz self-raising flour", "200g/7oz caster sugar", "550g/1lb 4oz shredded suet", "about 700ml/1Â¼ pint water", "375g/13oz strawberry jam", "50ml/2fl oz whole milk" ]	[ "Preheat the oven to 200C/400F/Gas mark 6.", "Place the flour, sugar and suet into a bowl and mix thoroughly.", "Make a well in the centre of the mixture then gradually add enough water to make a soft dough. Knead lightly until smooth then divide into five portions of equal weight.", "Turn each portion of dough onto a floured surface and roll out to an oblong about 1cm/Â½in thick. Spread about one fifth of the jam on the pastry leaving a 1cm/Â½in border.", "Roll up from the long side into a pinwheel, seal the ends well with a little water and place onto a greased baking sheet with the seal downwards. Brush with a little of the milk.", "Repeat with the remaining dough and jam, using another greased baking tray if necessary. Bake in the oven for 35-40 minutes, or until golden brown." ]
Jam roly-poly	[ "softened butter, for greasing", "200g/7oz self-raising flour, plus extra for dusting", "100g/3Â½oz shredded suet", "1 tbsp caster sugar", "good pinch salt", "150ml/5fl oz semi-skimmed milk or water", "6â€“7 tbsp raspberry or strawberry jam" ]	[ "Preheat the oven to 200C/400F/Gas 6. Butter a large sheet of greaseproof paper and set aside.", "Stir the flour, suet, sugar and salt in a large bowl until well combined. Slowly stir in the milk or water to form a soft, spongy dough.", "Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8Â½in x 13in rectangle.", "Spread the jam onto the dough, leaving a 1.5cm/Â½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the greaseproof paper, making a long pleat in the parchment to allow the pudding to expand as it cooks. Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside.", "Repeat the process with a large piece of aluminium foil.", "Place the pudding onto a roasting rack set on a roasting tin. Pour boiling water into the roasting tin until the half full.", "Bake in the oven for 30-35 minutes.", "Remove the pudding from the oven, unwrap the aluminium foil, then snip the string and unwrap the paper.", "The pudding should be well risen and lightly browned in places. Donâ€™t worry if the jam has made its way through to the outside of the pudding a little â€“ it will taste all the more delicious.", "Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream." ]
Jam roly poly	[ "150g/5Â½oz self-raising flour, sifted", "75g/3oz vegetable suet", "100ml/3Â½fl oz cold water", "pinch salt", "5 tbsp plum jam (or raspberry, damson)" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky.", "Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/Â½in thickness and a rough 20cm/8in square shape.", "Spread a thick layer of jam over one side of the dough, leaving 1cm/Â½in border, which you dampen with a little water.", "Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down.", "Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper.", "Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes.", "Serve a single thick slice, with homemade custard." ]
Jam roly poly with proper custard	[ "350g/12oz strawberries, hulled and quartered", "150g/5Â½oz caster sugar", "Â½ lemon, zest and juice", "275g/9Â¾oz self-raising flour, plus extra for dusting", "40g/1Â½oz caster sugar", "110g/4oz shredded suet", "1 lemon, zest only", "4 free-range egg yolks", "40g/1Â½oz caster sugar", "150ml/5fl oz milk", "150ml/5fl oz double cream", "1 vanilla pod, seeds removed" ]	[ "Preheat the oven to 200C/400F/Gas 6. For the jam, heat a small frying pan until hot, then add the strawberries and cook for one minute. Add the sugar and lemon zest and juice and cook for 3-4 minutes, until the sugar has dissolved and the mixture has thickened slightly.", "Transfer half the mixture to a blender, blend to a purÃ©e, then return it to the pan with the remaining cooked strawberries, mix well and cook for a further 3-5 minutes, until thick. Remove from the heat and leave to cool.", "For the roly poly, put the flour, sugar, suet and lemon zest in a bowl and mix well. Make a well in the centre, then gradually mix in enough water to make a soft dough. Knead lightly until smooth.", "Turn onto a floured surface and roll out to an oblong about 1cm/Â½in thick. Spread the jam onto the pastry leaving a 2.5cm/1in border. Roll up from the long side into a pinwheel. Place the roly-poly in a loaf tin and cover with kitchen foil, sealing tightly.", "Put a plate upside-down in the base of a large saucepan, place the loaf tin on top and fill the pan two-thirds full of water (do not allow the water to reach the top of the tin). Bring to the boil. Cover, reduce the heat and simmer for one hour. Remove the pudding from the tin and place on a baking tray. Bake for 15-30 minutes, or until browned.", "For the custard, put the egg yolks and sugar in a bowl and whisk until well blended. Put the milk, cream and vanilla pod in a saucepan and bring to the boil. Immediately reduce the heat and simmer for one minute. Pour the milk onto the egg mixture and whisk in. Return the mixture to the saucepan and heat slowly, until the custard has thickened enough to coat the back of the spoon. Remove and discard the vanilla pod. Serve the roly poly with the custard." ]
Jam sponge pudding	[ "100g/3Â½oz strawberry or raspberry jam", "350g/12oz butter, softened, plus extra for greasing", "100g/3Â½oz golden syrup", "125g/4Â½oz caster sugar", "6 free-range eggs, lightly beaten", "350g/12oz self-raising flour", "85g/3oz strawberry or raspberry jam" ]	[ "Generously butter the inside of two 1.2 litre/2 pint pudding basins.", "Spoon the jam into the base of the pudding basin and set aside.", "Beat the butter, golden syrup and sugar together in a mixer until light and fluffy.", "Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick.", "Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon.", "Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean.", "Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.", "To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard." ]
Jam roly-poly	[ "250g/8oz self-raising flour", "pinch salt", "50g/2oz light brown sugar", "125g/4oz shredded suet (vegetarians may substitute vegetarian suet)", "6-8 tbsp water", "5 tbsp raspberry jam, warmed", "milk, for brushing", "1 free-range egg, beaten", "demerara sugar, to glaze", "custard, to serve" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.", "Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.", "Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/Â½in border all around the edge. Fold the jamless border in and brush with milk.", "With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.", "Place the pastry roll onto a greased baking sheet with the sealed edge underneath.", "Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.", "Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.", "Remove from the oven and sprinkle on a little more demerara sugar.", "To serve, place generous slices of the roly-poly into bowls and serve hot with custard." ]
Jam shortbreads	[ "85g/3oz icing sugar", "170g/6oz plain flour", "55g/2oz cornflour", "30g/1oz ground almonds", "225g/8oz butter, and extra for greasing", "almond essence", "icing sugar for dusting", "raspberry or strawberry jam" ]	[ "Pre-heat the oven to 180C/350F/Gas 4.", "Sift the icing sugar, flour and cornflour together into a bowl. Add the ground almonds.", "Cut the butter into cubes and add it to the dry ingredients. Using your fingers, a mixer or food processor, rub or mix the butter in until there are no visible lumps of butter. Add the almond essence.", "Turn the mixture out onto a lightly floured surface and knead a few times, just to form a smooth dough.", "Butter a muffin tin. Roll the dough into small balls and place them in the muffin cups, flattening the tops slightly with your fingers. The dough should come about one-third of the way up the side of the pan. 6. Bake the shortbreads until they are a light gold colour, about 8-12 minutes. Remove them from the oven and, using your selected tool, make a small indentation in the top of each biscuit.", "Let the shortbreads cool for a few minutes, then turn the mould over and tap it over the bench so that the shortbreads fall out. Be gentle, as they are fragile while they are still warm.", "When all the shortbreads are baked and cooled, dust the tops with some icing sugar. Using a teaspoon, fill the indentation with jam or your chosen filling." ]
Lardy cake with black pepper strawberry jam	[ "225g/8oz sultanas", "90g/3Â½oz lard, plus 1 tbsp extra for greasing", "125g/4Â½oz light muscovado sugar", "2 tbsp golden syrup", "225ml/8fl oz water", "225g/8oz wholemeal flour", "1 tsp baking powder", "Â½ tsp bicarbonate of soda", "Â¼ tsp ground nutmeg", "1 tsp ground allspice", "4 free-range eggs, lightly beaten", "600g/1lb 5oz jam sugar (not to be confused with preserving sugar)", "1 lemon, zest and juice only", "1kg/2lb 4oz strawberries, whole, hulled", "1 tsp crushed black pepper" ]	[ "For the cake, preheat the oven to 180C/350F/Gas 4.", "Place the sultanas, lard, muscovado sugar, golden syrup and water into a saucepan and bring to the boil, stirring constantly. Remove from the heat and cool - ideally overnight.", "Grease and line a small loaf tin with lard. Sift the flour, baking powder, bicarbonate of soda and spices into a large bowl. Mix the cooled fruit mixture into the dried ingredients along with the eggs, beating well to combine.", "Tip the cake mixture into the prepared cake tin and level the top. Place in the oven to bake for 1-1Â¼ hours until the top is golden-brown and a skewer inserted into the centre comes out clean.", "Cool in the tin for 30 minutes, before turning out and cooling completely on a wire rack.", "For the black pepper strawberry jam, place the sugar, lemon zest and juice into a large pan and heat until the sugar has dissolved. Add the strawberries and black pepper, bring to the boil and cook for five minutes.", "Turn off the heat and leave the jam to cool, before skimming off any froth. Spoon into sterilised jars (about 2-3 jars, depending on their size).", "To serve, slice the cake and spread generously with some of the jam." ]
Marinated feta, roasted pepper jam and lentil dressing	[ "350g/12oz feta cheese", "2 garlic cloves, cut into thin slices", "handful mint leaves", "150ml/5fl oz extra virgin olive oil", "freshly ground black pepper", "3-4 tbsp balsamic vinegar", "100-150ml/3Â½-5fl oz extra virgin olive oil", "freshly ground black pepper", "55g/2oz Puy lentils, cooked", "2 tbsp olive oil", "2 red peppers, seeds removed, sliced", "2 yellow peppers, seeds removed, sliced", "2 orange peppers, seeds removed, sliced", "1 red chilli (left whole)", "1 bay leaf", "2 garlic cloves, peeled", "1 tbsp caster sugar", "1 lemon, juice and remaining wedges" ]	[ "For the marinated feta cheese, place the cheese in a large shallow bowl and sprinkle over the garlic.", "Add the mint leaves, drizzle over the olive oil and season with black pepper. Cover and leave to marinate for one hour at room temperature.", "For the lentil dressing, whisk the balsamic vinegar and extra virgin oil in a bowl. Season with black pepper and stir in the cooked lentils. Set aside.", "For the red pepper jam, heat the olive oil over a medium heat in a large pan. Add the peppers, chilli, bay leaf, garlic, sugar, lemon juice and juiced wedges.", "Place a piece of wet greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes, or until the peppers are really soft.", "Remove the paper and lid from the pan and increase the heat. Simmer to reduce the liquid for about 3-4 minutes, taking care not to allow it to burn. Season to taste." ]
Jam-filled butter biscuits (sables)	[ "250g/9oz plain flour", "200g/7oz butter, cut into small cubes", "100g/3Â½oz icing sugar", "pinch of salt", "2 free-range egg yolks", "4 tbsp raspberry jam", "4 tbsp apricot jam" ]	[ "Preheat the oven to 170C/325F/Gas 3.", "Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.", "Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/Â¼in. Cut out shapes using a 4cm/1Â½in cutter.", "Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.", "Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.", "Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables." ]
Onglet steaks with pumpkin jam, Ratte potatoes and wild mushrooms	[ "1.25kg/2lb 11oz peeled pumpkin, cut into small pieces", "Â½ large cinnamon stick", "1 small piece nutmeg", "4 cloves", "Â¼ tsp ground mace", "375g/13oz caster sugar", "salt and freshly ground black pepper", "25g/1oz butter", "90g/3Â½oz beef trimmings (from the steaks, see below - you may need to ask your butcher for additional fat)", "3 banana shallots, peeled, finely chopped", "Â¼ garlic bulb", "2 sprigs fresh thyme", "1 fresh bay leaf", "Â½ tsp white peppercorns", "pinch salt", "25ml/1fl oz brandy", "150ml/5fl oz sherry vinegar", "750ml/1 pint 7fl oz red wine", "500ml/18fl oz chicken stock", "500ml/18fl oz veal or beef stock", "salt and freshly ground black pepper", "3 tbsp chopped fresh flatleaf parsley", "3 tbsp fine capers, drained and rinsed, finely chopped", "1 kg/2lb 2oz beef fat, roughly chopped", "1 garlic bulb", "6 sprigs fresh thyme", "4 fresh bay leaves", "300g/11oz whole Ratte (or Asparges) potatoes, or similar small, waxy potatoes, skin left on, cleaned", "salt and freshly ground black pepper", "110g/4oz butter", "250g/9oz girolle mushrooms, preferably Scottish, cleaned, stems scraped clean and rinsed free of dirt", "250g/9oz trompette de la mort mushrooms, cleaned and rinsed free of dirt", "500g/1lb 2oz curly kale, stalks removed", "salt and freshly ground black pepper", "1 tsp olive oil", "4 x 250g/9oz 35-day aged onglet steaks, trimmed", "salt and freshly ground black pepper" ]	[ "For the pumpkin jam, bring a small amount of water to a simmer in the bottom of a pan. Suspend a steaming basket over the water. (NB: Do not allow the base of the steaming basket to touch the water.)", "Place the pumpkin pieces into the steaming basket and cover the pan with a lid. Steam the pumpkin for 10-15 minutes, or until tender.", "Transfer the steamed pumpkin to a food processor and blend until completely smooth.", "Meanwhile, grind the cinnamon, nutmeg, cloves and mace to a powder in a spice grinder or using a mortar and pestle.", "Pour the purÃ©ed pumpkin into a saucepan, then stir in the sugar and ground spices. Cook over a low heat, stirring regularly, for 1Â¼-1Â½ hours, or until the mixture has thickened to the consistency of jam.", "Remove the pumpkin jam from the heat and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.", "Meanwhile, for the beef sauce, heat a non-reactive pan over a medium heat. When the pan is hot, add the butter and, when melted, add the beef trimmings. Fry the beef trimmings for 8-10 minutes, or until browned all over.", "Add two-thirds of the chopped shallots and all of the garlic, the thyme, bay leaf, white peppercorns and a pinch of salt. Continue to cook for 2-3 minutes, or until the onion is golden-brown and caramelised.", "Add the brandy and set alight with a match. (CAUTION: Keep clothing well clear and keep the flames well away from the eyes and face.) Allow the flames to flare up then die down. Stir well, scraping any browned bits up from the bottom of the pan to deglaze. Bring the liquid to a simmer and continue to simmer until the volume of liquid has almost completely reduced.", "Add the sherry vinegar and return the mixture to a simmer, scraping any browned bits up from the bottom of the pan to deglaze again. Continue to simmer the mixture until the volume of liquid has reduced by two-thirds.", "Add the red wine and return the mixture to a simmer. Continue to simmer the mixture until the volume of liquid has reduced by two-thirds.", "Add the chicken and veal or beef stocks, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 20-30 minutes, or until the mixture has thickened.", "Strain the beef sauce mixture through a muslin cloth into a clean saucepan, then return the strained liquid to the heat and bring to a simmer. Continue to simmer until the mixture is thick enough to coat the back of a spoon, then strain again.", "Season the sauce, to taste, with salt and freshly ground black pepper, then stir in the chopped shallot, parsley and capers.", "Meanwhile, for the potatoes, place the beef fat, garlic bulb, thyme sprigs and bay leaves into a deep-sided frying pan over a medium heat and cook until the fat has completely melted.", "Add the potatoes (they should be covered in the liquid fat), then reduce the heat until the temperature of the fat is 100C (use a cooks' thermometer to check the temperature). Continue to cook for 20-25 minutes, or until the potatoes are tender.", "Remove the potatoes from the fat using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the mushrooms and curly kale, heat a frying pan over a medium heat. Add half of the butter and, when the butter has melted, add the girolle and trompette de la mort mushrooms and fry for 2-3 minutes.", "Cook the curly kale leaves in a pan of salted, boiling water for 1-2 minutes, or until just tender, then drain well.", "Heat a frying pan until hot, add the remaining butter. When the butter is foaming, add the boiled kale and fry for a further 1-2 minutes, or until wilted.", "Remove from the heat and season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the onglet steaks, rub the steaks all over with a little olive oil. Season, to taste, salt and freshly ground black pepper.", "Heat a griddle pan over a high heat. When the pan is hot, place the steaks onto the griddle and cook for 2-3 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes.", "To serve, carve each steak into two pieces and place them into the centre of each of four serving plates. Place a spoonful of the chilled pumpkin jam on either side of the steak. Dot some of the wilted kale on top of each steak, then spoon over the mushrooms. Place three or four potatoes alongside. Drizzle over the beef sauce." ]
Paneed lamb with onion jam and roasted baby fennel	[ "1 lamb cutlet, fat trimmed", "1 slice white bread, crusts removed", "Â½ lemon, zest only", "1 tbsp chopped fresh rosemary", "1 tbsp chopped fresh thyme", "salt and freshly ground black pepper", "3 tbsp plain flour", "2 free-range eggs, beaten", "2 tbsp olive oil", "25g/1oz butter", "1 red onion, chopped", "2 tbsp demerara sugar", "3 tbsp balsamic vinegar", "2 tbsp olive oil", "4 baby fennel, trimmed and left whole", "Â½ lemon, zest only", "2 garlic cloves, skin-on and squashed" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "For the lamb, flatten the meat out with a meat hammer or rolling pin and set aside.", "Place the bread, lemon zest, herbs, salt and freshly ground black pepper in a food processor and pulse to breadcrumbs. Tip the mixture out onto a baking sheet.", "Dust the lamb with the flour, then dip into the beaten egg and then roll in the crumb mixture, patting gently to secure the crumbs to the meat.", "Heat the oil in an ovenproof frying pan and fry the lamb for 2-3 minutes on both sides, or until golden, then transfer to the oven. Cook for 5-6 minutes, or until golden-brown and cooked to your liking.", "For the onion jam, melt the butter in a small pan and gently fry the onion with the sugar for 3-4 minutes, or until softened. Add the balsamic vinegar and cook for 4-5 minutes, or until the mixture is thick and sticky.", "For the fennel, heat the olive oil in an ovenproof frying pan and fry the fennel with the zest and garlic for 2-3 minutes, then transfer to the oven. Cook for 6-8 minutes, or until the fennel is golden and tender.", "Spoon the onion jam onto a serving plate and place the panÃ©ed lamb on top. Serve the fennel alongside." ]
Paulâ€™s mumâ€™s jam tarts	[ "85g/3oz unsalted butter or margarine", "170g/6oz self-raising flour, plus extra for dusting", "20 tsp jam, or to taste" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough.", "Roll out on a lightly floured surface. Use a pastry cutter to cut out about 15 circular shapes.", "Put each pastry case into an individual cupcake tray. Add a teaspoon of jam to each case â€“ not too much or it will ooze everywhere.", "If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.", "Put the tray of tarts into the oven and cook for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes)." ]
Peach and maple syrup jam	[ "600g/1lb 5oz (about 5) fresh peaches", "250g/9oz Bramley apples", "50ml/2fl oz maple syrup", "400g/14oz granulated or caster sugar", "1 small lemon, juice only" ]	[ "Bring a pan of water to the boil, and with a sharp knife score the peaches around the groove that runs around from the stalk to the tip, then again at right angles so the skin is marked in quarters. Drop the peaches into the boiling water for a minute, then remove and peel off the skin. Chop all the flesh away from the pips and discard the skin (reserve the pips).", "Peel the apples and grate them, discarding the core and pips. Place the grated apple in a pan with 300ml/Â½ pint of water, bring to the boil and then cook for 10 minutes, or until the water has almost evaporated.", "Add the peach flesh and the stones and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the stones out with a spoon and discard them.", "Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop it catching on the bottom.", "Leave to cool for a few minutes, spoon into hot, clean jars and seal immediately." ]
Petalberry jam	[ "400g/14oz strawberries, ideally Albion strawberries, hulled and halved", "300g/10Â½oz jam sugar", "1 lemon, juice only", "1 food-grade scented rose, separated into petals", "2 tsp rosewater", "knob butter (optional)" ]	[ "Squish the strawberries in a large preserving pan and cook over a medium heat for about 20 minutes.", "Add the sugar and lemon juice and keep the pan on a medium heat to dissolve the sugar. Do not boil until the sugar has dissolved.", "Bring the mixture to a rolling boil (the mixture should be bubbling vigorously so that if it rises to the top of the pan it cannot be stirred down), stirring occasionally to avoid burning on the bottom of the pan. Cook for about 20 minutes.", "Add the rose petals and rosewater and cook for a further two minutes.", "Take off the heat, use a spoon to remove any scum that rises to the top, and add a knob of butter if liked. Stir gently to remove bubbles. Allow the mixture to stand for a couple of minutes and then pour into sterilised jars." ]
Plum glitter jam	[ "350g/12oz Bramley apples", "1.3kg/3lb plums", "2 oranges, zest and juice", "800g/1lb 12oz granulated or caster sugar", "2 lemons, juice only", "2 tsp edible gold glitter" ]	[ "Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart.", "Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated.", "Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it.", "Stir in the orange zest and glitter, then remove the jam from the heat.", "Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible." ]
Prawn and mint finger rolls, Thai-style beef salad and chilli jam	[ "1 head garlic, cloves peeled", "6-8 long red chillies, roughly chopped", "3 thumb-sized pieces (200g/7oz) fresh root ginger, peeled and roughly chopped", "2 double kaffir lime leaves (with two connecting leaves), deveined (optional)", "2Â½ cups caster sugar", "Â½ cup water", "4 limes, finely grated zest only", "Â½ cup rice vinegar", "3 tbsp fish sauce", "1 tsp soy sauce", "2 small bundles (100g/3Â½oz) bean thread or rice vermicelli noodles", "Â½ large iceberg lettuce", "Â½ tsp sugar", "1 large carrot, coarsely grated", "200g/7oz cooked prawn meat, chopped", "handful fresh mint leaves (about 60-70 leaves), torn into pieces", "3 tbsp chopped fresh coriander", "30 small or 20 large rounds rice paper (also known as spring roll wrappers, available from Asian food stores)", "small handful roasted peanuts, chopped (optional garnish)", "4-6 thick-cut frying steaks such as sirloin or rump (about 150-200g/5Â½-7oz per person)", "splash fish sauce", "salt and freshly ground black pepper", "1 tbsp groundnut or vegetable oil", "3 Lebanese cucumbers or 1 telegraph cucumber, cut into small batons", "1 small red onion, halved and finely sliced", "4 spring onions, thinly sliced", "24 cherry tomatoes, halved", "40 mint leaves, torn", "4 tbsp chopped fresh coriander", "2/3 cup chilli jam (see above)", "4 tbsp lime juice" ]	[ "For the chilli jam, sterlise a screw-top jar (with a volume of two Australian cups: 1 cup =250ml), and its metal lid.", "Blend the garlic, chillies, ginger and kaffir lime leaves (if using) to a coarse paste in a food processor or pestle and mortar.", "Place the blended mixture in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.", "Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes, or until the volume of liquid has reduced by one-third. It will bubble up like jam.", "Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. It will keep for months while sealed. Once opened, store the chilli jam in the fridge.", "For the prawn and mint finger rolls, place the noodles in a bowl, cover with boiling water and soak for five minutes. Drain the water off and then cut the noodles with kitchen scissors in several places to create shorter lengths.", "Very finely shred the lettuce and place in a mixing bowl with sugar, carrot, prawn meat, mint and coriander. Mix through the noodles.", "Dampen a clean tea towel and lay it on a clean work surface. Dunk the rice paper rounds into a dish of warm water one at a time for a couple of seconds each (donâ€™t soak them or they will become too sticky), then place them separately on the damp tea towel. Wait for a minute for the rice paper to soften and become flexible. They are ready to work with when they are dimpled and softened. If you try and roll them before this they will split.", "Place a small handful of the prawn mixture in the centre of each wrapper. Wet your hands to stop them sticking to the rice paper and then roll the wrapper up tightly around the filling, tucking in the sides as you go. Transfer the rolls to a plate, seam side down and cover with a damp paper towel. If not serving immediately, they will hold their shape in the fridge for 24 hours. Garnish with chopped peanuts if desired.", "For the beef salad, rub the steaks with the fish sauce and season them with salt and pepper. Heat the oil in a large frying pan and cook the steaks for 2-3 minutes on each side, or until they are done to your liking.", "Remove the meat from the pan and set it aside, covered to rest for at least five minutes after cooking. Slice the meat thinly across the grain. If preparing the meat ahead of time, slice the steaks just before serving.", "Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, red onion, spring onions, tomatoes, mint and coriander.", "Measure out the required amount of chilli jam and mix it with lime juice in a bowl. Pour this over the salad and toss to combine. Serve the beef salad with the rolls and more chilli jam in a dipping pot." ]
Rhubarb and vanilla jam	[ "1kg/2lb 4oz rhubarb, chopped into small pieces", "2 vanilla pods", "1kg/2lb 4oz preserving sugar", "4-5 tbsp apple pectin (available from large supermarkets and health food shops)" ]	[ "Cut greaseproof paper into circles the size of the opening on the jam jars.", "Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften.", "Remove the vanilla pod.", "Pour the hot jam into sterilised jam jars and cover the jam with the greaseproof paper circles. Screw on the lids and set aside to cool completely." ]
Rhubarb, redcurrant and vanilla jam	[ "250g/9oz redcurrants", "350g/12oz rhubarb, trimmed, cut into 2.5cm/1in slices", "1 vanilla pod, seeds only", "500g/1lb 2oz granulated sugar", "1 small lemon, juice only" ]	[ "Put the redcurrants in a saucepan over a medium heat and add a generous splash of boiling water. Heat until soft.", "Meanwhile, heat the rhubarb, vanilla seeds and sugar in a separate saucepan over a low heat until the sugar has dissolved and the rhubarb has softened.", "Strain the redcurrants through a fine sieve into the rhubarb pan. Stir in the lemon juice.", "Bring the mixture to the boil, then continue to heat until its temperature reaches 105C (use a sugar thermometer for this; it will take about 20 minutes). Scoop away any scum that rises to the surface using a metal spoon. (CAUTION: hot sugar can be dangerous. Keep your eye on the pot at all times.)", "Remove the pan from the heat and set aside to cool for 20 minutes.", "Pour the jam into sterilised jars and seal. Set aside until completely cooled.", "This jam will keep for up to 6 months." ]
Rice noodle and prawn salad with chilli jam	[ "1 tbsp olive oil", "2 raw king prawns, deveined, heads and shells removed, tails left on", "1 pak choi, leaves separated", "100g/3Â½oz rice noodles, cooked according to packet instructions, drained", "50ml/2fl oz coconut milk", "handful fresh coriander, chopped", "100g/3Â½oz caster sugar", "50ml/2fl oz water", "Â½ red chilli, seeds removed, chopped", "small piece root ginger, peeled, chopped", "2 tbsp soy sauce", "1 garlic clove, chopped", "1 tbsp clear honey" ]	[ "For the salad, heat the olive oil in a frying pan, add the prawns and fry for 2-3 minutes, turning, until pink.", "Add the pak choi and stir fry for one minute, or until just wilted.", "Place the cooked noodles into a bowl with the coconut milk and coriander and add the prawns and pak choi.", "For the chilli jam, melt the sugar in a small saucepan with the water. Add the chilli, ginger, soy sauce, garlic and honey and simmer for 2-3 minutes. Pour into a small bowl.", "To serve, drizzle some of the chilli jam over the salad and serve the rest in the small bowl alongside." ]
Roasted duck with quick gooseberry jam	[ "500g/1lb 2oz fresh gooseberries, washed, hulled", "175g/7oz sugar", "15 elderflower buds (optional)", "1 star anise", "1 cinnamon stick", "20ml/Â¾fl oz white wine", "4-6 duck breasts", "400g/14oz broccoli, cut into florets" ]	[ "Heat all of the gooseberry jam ingredients apart from the wine in a heavy-based saucepan over a medium heat until the sugar has dissolved and the gooseberries have started to break down (approximately 15 minutes).", "Pour in the white wine and bring the to the boil, scraping up any burned bits from the bottom of the pan using a wooden spoon. Continue to simmer until most of the wine has evaporated and the mixture had thickened slightly. Set aside for a few minutes to cool slightly.", "Strain the jam mixture through a fine sieve, collecting the strained liquid in a clean saucepan. Reserve the strained pulp.", "Bring the strained liquid to the boil, then reduce the heat until the liquid is simmering. Continue to simmer until the volume of liquid has reduced by half and thickened.", "Transfer the strained pulp to the bowl of a food processor and blend until smooth. Add the reduced liquid to the jam as necessary, blending to combine, until the consistency of the jam is to your liking (you may not need all of the reduced liquid).", "For the duck, heat a large griddle pan over a high heat. Score the skin of each duck breast in a criss-cross pattern using a sharp knife.", "When the pan is smoking, add the duck breasts, skin-side down, and cook for 4-5 minutes, or until the fat is crisp on the outside and has started to melt.", "Turn the duck breasts over and fry for a further 3-4 minutes, or until the meat has browned on the outside but is still pink in the centre. Remove from the pan and set aside on a warm plate to rest for five minutes.", "While the duck is resting, blanch the broccoli in a large pan of salted water for 1-2 minutes, or until just tender. Drain well.", "To serve, carve each duck breast into thick slices and arrange each on a serving plate. Spoon a dollop of the gooseberry jam on top. Serve the broccoli alongside." ]
Roasted loin of lamb rolled in a sweet chilli jam served with pickled vegetables	[ "2 red chillies, roughly chopped", "3 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stalks, tough outer leaves removed, finely chopped", "25g/1oz fresh root ginger, roughly chopped", "2 garlic cloves, peeled, left whole", "2 small shallots, roughly chopped", "4 tbsp Thai fish sauce", "3 tbsp sesame oil", "50ml/2fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "150g/5Â½oz caster sugar", "2 whole lamb loins, trimmed", "2 tbsp oil", "salt and freshly ground black pepper", "110ml/3Â¾fl oz white wine vinegar", "1 tsp sugar", "1 tsp salt", "Â½ cucumber, made into balls with a parisienne scoop", "1 bunch baby turnips, trimmed and thinly sliced", "1 bunch fresh radishes, trimmed and thinly sliced", "1 shallot, thinly sliced", "Â¼ bunch fresh mint, leaves picked", "4 tbsp coriander cress" ]	[ "Preheat the oven to 200C/400F/Gas 7.", "For the chilli jam, blend all the ingredients, except the caster sugar, to a smooth purÃ©e in a food processor.", "Heat the sugar in a heavy-based saucepan over a low-medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesnâ€™t burn.", "Once the sugar has caramelised, pour in the purÃ©ed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool slightly.", "For the roasted loin of lamb, heat a large oven-proof frying pan and add the oil. Once hot, add the loin, season with salt and pepper and cook until coloured on all sides. Place in the oven for 10 minutes (or longer if you prefer your meat well-cooked).", "Add a couple of tablespoons of the jam to the pan and baste the meat with it. Remove from the oven, cover and leave in a warm place to rest for at least five minutes.", "Meanwhile, for the pickled vegetables, place the white wine vinegar, sugar and salt, along with 110ml/3Â½fl oz water in a small saucepan and heat until the sugar and salt have dissolved.", "Place the vegetables in a bowl and pour over the pickling liquor. Set aside for 10 minutes and then drain.", "To serve, slice the lamb and place on serving plates. Add the pickled vegetables, then garnish with the mint and coriander cress. Drizzle over the chilli jam." ]
Roasted pork fillet with spiced pork patties and chilli jam	[ "400g/14oz pork fillet, fully trimmed", "salt and freshly ground black pepper", "1 tbsp olive oil", "4 heads pak choi", "1 tsp toasted sesame oil", "250g/9oz pork mince", "2 tbsp Thai fish sauce", "5cm/2in fresh root ginger, peeled and grated", "2 garlic cloves, finely chopped", "2 tbsp coriander leaves, roughly chopped", "salt and freshly ground black pepper", "Â½ lime, juice only", "vegetable oil, for deep frying", "75g/2Â¾oz plain flour", "2 free-range eggs, beaten", "90g/3Â¼oz Panko breadcrumbs", "150g/5Â½oz caster sugar", "2 red chillies, roughly chopped", "3 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stems, tough outer leaves removed, finely chopped", "25g/1oz fresh root ginger, roughly chopped", "2 garlic cloves, peeled, left whole", "2 small shallots, roughly chopped", "4 tbsp Thai fish sauce", "40ml/3 tbsp sesame oil", "50ml/2 fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "110g/3Â¾oz crÃ¨me fraÃ®che" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Season the pork fillet with salt and freshly ground black pepper.", "Heat an oven-proof frying pan until hot, add the oil then the pork fillet, and sear until golden-brown on all sides, about 30-45 seconds on each side.", "Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for five minutes in the pan.", "Meanwhile, heat a steamer until the water is simmering. Add the pak choi, cover and steam for 3-4 minutes until the pak choi is tender.", "Dress the pak choi with a little sesame oil, salt and black pepper.", "For the patties, prepare a shallow tray lined with cling film. In a large bowl mix together the pork mince, fish sauce, ginger, garlic, coriander leaves and lime juice until well combined. Season with salt and freshly ground black pepper.", "Press the mixture into a cling film-lined shallow tray to the depth of about 1.5cm/Â½in. Smooth over so the mince is totally flat. Place in the fridge to chill for one hour then remove and cut into 5cm/2in squares.", "Heat a deep fat fryer to 190C/375F. Alternatively, heat vegetable oil in a deep-sided, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Get three bowls, and put the flour into one, beaten egg in another, and breadcrumbs in the third.", "Dredge each pattie first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs until completely coated.", "Carefully lower the spiced pork patties into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.", "For the chilli jam, blend all the chilli jam ingredients, except the sugar and crÃ¨me fraÃ®che, in a food processor to a smooth purÃ©e.", "Heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesnâ€™t burn.", "Once the sugar has caramelised, pour in the purÃ©ed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool slightly.", "To serve, carve the pork fillet into thick slices then divide amongst the plates. Place the pork patties alongside with the pak choi. Finally, spoon the chilli jam over and finish with a quenelle of crÃ¨me fraiche." ]
Roasted pears with cranberry chilli jam	[ "1 tbsp butter", "1-2 pears, cored and sliced into wedges", "30g/1oz caster sugar", "2 satsumas, juice of one, the other peeled and segmented", "200g/7oz cranberries", "1 orange, juice only", "55g/2oz caster sugar", "Â¼ tsp chilli flakes" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "For the roasted pears, heat the butter in an ovenproof frying pan. Add the pear wedges and caster sugar and fry for a few minutes until lightly golden.", "Place into the oven and roast for 6-8 minutes, or until tender and caramelised.", "For the cranberry chilli jam, place all the ingredients into a pan and simmer for five minutes.", "To serve, arrange the pears on a plate and spoon over the cranberry chilli jam." ]
Salt and pepper â€˜popcornâ€™ prawns with tomato and chili jam	[ "dash olive oil", "2 shallots, finely sliced", "75g/2Â½oz caster sugar", "100ml/3Â½oz red wine vinegar", "3 vine tomatoes", "2 red chilli", "1 garlic clove", "vegetable oil, for deep-fat frying", "150g/5Â½oz plain flour", "150g/5Â½oz cornflour", "10g/Â¼oz baking powder", "sparkling water", "480g/1lb 1oz king prawns", "salt and freshly ground black pepper" ]	[ "For the chilli jam, heat the olive oil in a pan, add the shallots and fry for about two minutes. Add the rest of the ingredients, cook for 15 minutes and then remove from the heat to cool slightly. Blend in a food processor or blender until smooth. Pass through a sieve into a clean bowl.", "For the prawns, heat the oil in a large saucepan for deep frying (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Mix together the flours and baking powder in a large bowl. Add enough sparkling water to make a wet batter.", "Coat the prawns in the tempura batter and fry until lightly browned in the hot oil. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and freshly ground black pepper.", "Serve the prawns immediately with the chilli jam." ]
Sausage and mash with fig jam	[ "2 sausages", "Â½ sweet potato", "salt and freshly ground black pepper", "25g/1oz butter", "30ml/1Â¼fl oz double cream", "1 tbsp Dijon mustard", "Â½ onion, sliced", "25g/1oz butter", "200ml/7Â¼fl oz beef stock", "4 tbsp red wine", "Â½ onion, chopped", "2 figs, sliced", "50g/1Â¾oz brown sugar", "25ml/1fl oz white wine vinegar" ]	[ "Place the sausages in a pan on a medium heat. Cook for ten minutes until golden and cooked through.", "For the mash, boil the potato in water until soft.", "Remove and drain the potato.", "Season the potato with the salt and freshly ground black pepper. Add the double cream, butter and Dijon mustard to the mash.", "For the gravy, sweat the onion in butter until soft. Add the beef stock and red wine and cook for a further five minutes until reduced and thick.", "For the jam, add the onions to the saucepan with the figs, brown sugar and the white wine vinegar.", "Cook for eight minutes on a low heat until soft and syrupy.", "To serve, place the mash in the middle of a plate. Top with the sausages. Pour over the gravy and serve the fig jam on the side." ]
Scones with jam and cream	[ "225g/8oz self-raising flour, plus extra for dusting", "pinch of salt", "55g/2oz cold butter, cut into cubes", "25g/1oz caster sugar", "150ml/5fl oz milk", "500g/1lb 1oz clotted cream", "1 large jar raspberry jam" ]	[ "Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.", "Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined.", "Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter.", "Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle.", "Serve the scones with clotted cream and raspberry jam." ]
Scones with strawberry jam and clotted cream	[ "500g/1lb 2oz jam sugar", "1 lemon, juice only", "500g/1lb 2oz strawberries", "450g/1lb strong white flour, plus extra for dusting", "5 tsp baking powder", "pinch salt", "75g/2Â¾oz unsalted butter, plus extra for serving", "75g/2Â¾oz caster sugar", "2 free-range eggs, lightly beaten plus 2 egg yolks for glazing", "135ml/4Â¼fl oz milk", "400g/14oz clotted cream" ]	[ "For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely.", "Preheat the oven to 220C/425F/Gas 7.", "Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency.", "Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough.", "Roll on a lightly floured work surface until 2cm/Â¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising.", "Re-roll the leftover dough and cut out more scones until all the dough has been used.", "Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.", "Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown.", "Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream." ]
Scones with strawberry jam and clotted cream	[ "500g/1lb 2oz self-raising flour, sifted, plus extra for dusting", "100g/3Â½oz butter, softened, cut into cubes, plus extra for greasing", "large pinch salt", "40g/1Â½oz caster sugar", "300ml/10Â½fl oz full-fat milk, plus extra for glazing", "butter", "fresh clotted cream", "good-quality strawberry jam" ]	[ "Preheat the oven to 220C/425F/Gas 7. Grease a large baking tray with butter.", "In a large mixing bowl, rub the flour and butter together, using your fingertips, until the mixture resembles breadcrumbs. Add the salt and sugar and stir until combined.", "Gradually add the milk in a thin stream, stirring continuously, until the mixture comes together as a dough. (NB: You may not need all of the milk.)", "Knead the dough lightly in the bowl until smooth and soft. If the mixture is too dry, add a little more milk.", "Turn out the dough onto a lightly floured surface, then roll it out to a 2.5cm/1in thickness (no thinner).", "Using a sharp knife, cut four 7cm/2Â¾in squares from the pastry and place them onto the prepared baking tray. Re-roll the remaining pastry offcuts out to a 2.5cm/1in thickness and cut two more squares. Add them to the baking tray.", "Brush the tops of the scones with a little of the milk, then bake in the centre of the oven for 12-15 minutes, or until well risen and golden-brown. Remove from the oven and set aside to cool slightly.", "To serve, cut the scones in half and spread with butter, then with clotted cream, then with strawberry jam. Eat warm or cold." ]
Seared tuna with red pepper and chilli jam	[ "2 tbsp olive oil", "Â½ red onion, chopped", "1 garlic clove, chopped", "Â½ red chilli, seeds removed, flesh diced", "Â¼ romero red pepper, seeds removed, flesh chopped", "1 tbsp brown sugar", "2 tbsp red wine vinegar", "2 tbsp red wine", "100g/3Â½oz fresh tuna loin", "salt and freshly ground black pepper" ]	[ "Heat the olive oil in a non-stick frying pan and sweat the onion until soft but not coloured.", "Add the chopped garlic and chilli and cook for one minute.", "Add the chopped romero red pepper, brown sugar, red wine vinegar and red wine and bring to the boil.", "Simmer until the liquid is syrupy and has reduced by half.", "Season with salt and freshly ground black pepper.", "Coat the tuna in olive oil and fry for two minutes on both sides, or until cooked to your liking.", "To serve, spoon the chilli jam onto a serving plate and top with the tuna." ]
Simple blackcurrant jam	[ "300g/10Â½oz fresh blackcurrants", "300g/10Â½oz granulated or caster sugar", "1 small lemon, juice only" ]	[ "Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.", "Add the sugar and lemon juice, bring to the boil then cook until the mixture reaches 105C/220F on a sugar thermometer.", "Leave to cool for a few minutes then pour into hot, clean jars and seal immediately." ]
Smoked mackerel croquettes with chilli jam	[ "75g/3oz caster sugar", "2 red chillies, roughly chopped", "3 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stems, tough outer leaves removed, finely chopped", "25g/1oz roughly chopped fresh ginger", "2 garlic cloves, peeled, left whole", "2 small shallots, roughly chopped", "4 tbsp Thai fish sauce (nam pla)", "40ml/1Â½fl oz sesame oil", "50ml/2fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "110g/4oz crÃ¨me fraÃ®che", "110g/4oz smoked mackerel, skinned, boned and flaked into small pieces", "110g/4oz mashed potato", "1 red chilli, finely chopped", "1 tsp medium curry powder", "salt and freshly ground black pepper", "1 lime, juice only", "75g/3oz plain flour", "2 free-range eggs, beaten", "90g/3Â½oz Panko breadcrumbs", "vegetable oil, for deep frying" ]	[ "For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesnâ€™t burn.)", "Blend all of the remaining chilli jam ingredients, except the crÃ¨me fraÃ®che, in a food processor to a smooth purÃ©e.", "Once the sugar has caramelised, pour in the purÃ©ed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.", "Once the chilli jam mixture has cooled, stir in the crÃ¨me fraÃ®che until well combined.", "For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.", "Shape the mixture into 2cm/Â¾in diameter balls.", "Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.", "Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.", "Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.", "Arrange the cakes on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes." ]
Smoked haddock fish cakes with chilli jam and watercress	[ "500ml/17Â½fl oz milk", "700g/1lb 8oz smoked haddock fillets", "450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks", "4 tbsp capers, drained, roughly chopped", "60g/2Â½oz gherkins, roughly chopped", "75g/3oz shallots, peeled, finely chopped", "4 tbsp fresh flatleaf parsley", "50g/2oz plain flour", "2 free-range eggs, beaten", "75g/3oz dried panko breadcrumbs", "vegetable oil, for deep frying", "salt and freshly ground black pepper", "75g/3oz caster sugar", "2 red chillies, roughly chopped", "2 plum tomatoes, roughly chopped", "8 lime leaves", "2 lemongrass stems, tough outer leaves removed, finely chopped", "25g/1oz roughly chopped fresh ginger", "2 garlic cloves, peeled, left whole", "1 banana shallot, roughly chopped", "4 tbsp Thai fish sauce (nam pla)", "40ml/1Â½fl oz sesame oil", "50ml/2fl oz dark soy sauce", "2 tbsp clear honey", "3 limes, juice and zest", "110g/4oz crÃ¨me fraÃ®che", "25g/10z watercress", "3 tbsp rapeseed oil", "1 tbsp sherry vinegar", "1 tsp Dijon mustard" ]	[ "For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3-4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk.", "Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones.", "Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.", "Add the capers, gherkins, shallots and parsley to the fish and potatoes and mix well to combine. Season with salt and pepper.", "With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set.", "Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3-4 minutes, turning them over halfway, until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.", "For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesnâ€™t burn.)", "Blend all of the remaining chilli jam ingredients, except the crÃ¨me fraÃ®che, in a food processor to a smooth purÃ©e.", "Once the sugar has caramelised, pour in the purÃ©ed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.Once the chilli jam mixture has cooled, stir in the crÃ¨me fraÃ®che until well combined.", "Place the watercress in a medium glass bowl and the oil, vinegar and mustard in another and whisk. Just before serving pour over the dressing and mix.", "Serve the fishcakes with the chilli jam and the watercress salad on the side." ]
How to make spatchcocked poussin with chilli jam	[ "1 x 450g/1lb oven-ready poussin, whole or ready-spatchcocked (available in some supermarkets, or your butcher can prepare for you)", "5-6 green cardamom pods", "1 tsp coriander seeds", "2 tsp cumin seeds", "1 tsp ground turmeric", "5cm/2in piece fresh root ginger", "2 garlic cloves", "4-5 tbsp olive oil, plus extra for drizzling on the griddle pan", "salt and freshly ground black pepper", "750g/1lb 10oz cherry tomatoes, cut in half", "150ml/5fl oz white wine vinegar", "150ml/5fl oz water", "375g/13oz caster sugar", "3 garlic cloves, chopped", "1 tsp dried chilli flakes", "1 tsp mustard seeds", "naan bread", "limes, juice only" ]	[ "If you're using a ready-spatchcocked poussin, skip to Step 7. If using a whole poussin, first remove any string that's holding the poussin into shape. Trim away the spare flap of skin at the neck.", "Remove the ends of the legs.", "Remove the backbone. Place the poussin breast-side up on the cutting board. Carefully place a large knife into the body of the poussin with the blade facing downwards, just to one side of the backbone. Press down with the knife, cutting through the backbone.", "Turn the poussin over and cut away the backbone by cutting through the back, just to the other side of the backbone. Discard the backbone.", "Break the breastbone by laying the poussin flat on a board, breast-side up, and hitting the breast hard with your hand until the bone breaks.", "Turn the legs so that they are facing inwards. Cut two incisions, one on either side, into the flap of skin near the poussin's tail. Thread the legs through. Tuck the wings underneath the poussin. The poussin is now ready for cooking.", "For the marinade, place the cardamom pods, coriander seeds and cumin seeds into a pestle and mortar. Grind the spices to a powder. Remove the husks of the cardamom pods, leaving the seeds.", "Add the turmeric to the mortar. Peel and finely chop the ginger and add to the mortar.", "Peel and finely chop the garlic and add to the mortar. Pound the spices together with the pestle until the ingredients form a thick paste. Add the vegetable oil and season to taste with salt and freshly ground black pepper. Mix together well to combine.", "Place the poussin in a shallow bowl and rub it all over with the marinade. Cover with cling film and marinate for at least 30 minutes.", "Preheat the oven to 180C/350F/Gas 4. Heat an ovenproof cast-iron griddle pan on the hob until it is very hot. Drizzle the pan with oil, then place the spatchcocked poussin, breast-side down, onto the hot griddle. Griddle until the skin is golden, for 5-10 minutes, moving it from time to time with tongs. Turn it over and griddle the other side until golden-brown, 5-10 minutes.", "Transfer it to the oven to roast, breast-side up, for about 15-20 minutes or until cooked through (when the poussin is cooked, the juices will run clear when the thigh is pierced with a skewer in the thickest part).", "For the chilli jam, place the halved tomatoes over a high heat in a heavy-bottomed non-aluminium pan. Add the vinegar and water. Add the sugar and stir to combine.", "Peel the garlic cloves and finely chop; add to the pan. Add the chilli flakes and mustard seeds. Cook over a medium-high heat for about an hour, until the mixture has a thick, jam-like consistency. Be careful not to let it burn. You can make the chilli jam a couple of days ahead and keep it covered, in the fridge, until ready to use.", "To serve, squeeze some fresh lime juice over the poussin and place onto a serving plate. Serve with the chilli jam and some naan bread on the side, plus a green salad if you like." ]
Speedy summerberry jam	[ "750g/1Â½lb mixed summer berries including strawberries, raspberries, blueberries and blackberries", "100ml/3Â½fl oz water", "400g/14oz caster sugar", "teacakes, to serve" ]	[ "Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.", "Transfer to any airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months.", "Spread the jam over hot, buttered toasted teacakes, crumpets or scones - or how about another British classic, the jam sandwich.", "The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream." ]
Stilton crostini with spring onion and chilli jam	[ "2 tsp vegetable oil", "1 spring onion, chopped", "1 garlic clove, chopped", "Â½ red chilli, chopped", "2 tsp tomato paste", "pinch ground ginger", "50g/1Â¾oz soft brown sugar", "50ml/2fl oz red wine", "75g/2Â½oz Stilton", "2 slices ciabatta, griddled on both sides" ]	[ "To make the chilli jam, heat the vegetable oil in a small frying pan, add the spring onion and sautÃ© until soft. Add the garlic and chilli and cook gently for one minute. Preheat the grill to high.", "Add the tomato paste, ground ginger, soft brown sugar and wine and simmer gently for six minutes, or until thick and sticky.", "For the crostini, place the Stilton on the griddled ciabatta and put under the grill for two minutes.", "To serve, slide the ciabatta slices onto a plate and drizzle over the chilli jam." ]
Strawberry jam millefeuille	[ "400g/14oz fresh strawberries, hulled and finely sliced", "1 tbsp fresh lemon juice", "400g/14oz jam sugar (with added pectin)", "4 large free-range egg yolks", "75g/2Â½oz caster sugar", "10g/Â¼oz plain flour", "10g/Â¼oz cornflour", "250ml/9fl oz semi-skimmed milk", "Â½ vanilla pod, cut in half lengthways", "150ml/5fl oz double cream", "500g/1lb 2oz block puff pastry", "2 tbsp icing sugar for dusting, extra for rolling", "225g/8oz icing sugar", "1 tbsp fresh lemon juice", "5g/Â¼oz cocoa powder" ]	[ "To prepare the pastry, preheat the oven to 210C/400F/Gas 6Â½ . Cut a piece of baking parchment into a 40 x 30cm/16 x 12in rectangle and sift one tablespoon of the icing sugar lightly over the top.", "Place the block of puff pastry in the middle of the baking parchment and, using a rolling pin dusted with more icing sugar, roll out so that the pastry is around 2cm/Â¾in larger than the parchment on all sides. Turn the paper rather than the pastry as you roll and it shouldnâ€™t stick.", "Lift the pastry on its baking parchment onto a large baking tray. It doesnâ€™t matter if the pastry overlaps the edges slightly as it will shrink back as it cooks. Dust with another tablespoon of sifted icing sugar. Prick the pastry with a fork all over and place a second baking tray on top. This will stop it rising too much and helps it keep a nice even shape. Bake the pastry for 25-30 minutes, or until golden-brown and crisp.", "Take the trays out of the oven and leave to cool for five minutes before removing the top tray. While the pastry is still warm, trim the edges with a sharp knife to neaten. Cut the pastry into three identical rectangles, each approximately 11 x 24cm/4Â¼ x9Â½in. Leave to cool completely. This shouldnâ€™t take more than 30-40 minutes.", "To make the jam, put the strawberries and lemon juice in a small non-stick saucepan and place over a medium heat for two minutes, stirring until the strawberries begin to soften. Add the jam sugar and stir constantly for about 30 seconds, or until the sugar has dissolved.", "Increase the heat and boil for 4-5 minutes, stirring occasionally, until the jam reaches setting point.", "To check whether the jam is ready, remove the pan from the heat and spoon half a teaspoon of the jam onto a cold plate. Leave it to cool for one minute. If it wrinkles when you push it with your finger it has reached setting point. Transfer the jam to a small heat-proof bowl and leave to cool. If it hasnâ€™t reached setting point, continue to simmer and test again.", "To make the crÃ¨me pÃ¢tissiÃ¨re, put the egg yolks and caster sugar in a bowl and whisk with electric beaters until pale and creamy. Whisk in the flour and cornflour until smooth. Put the milk into a medium non-stick saucepan. Scrape the vanilla seeds out of the pod into the milk and bring to a simmer. (Watch carefully so it doesnâ€™t get a chance to boil over.)", "Remove the milk from the heat and gradually add to the egg mixture, whisking constantly with a large metal whisk until it is thoroughly incorporated. Tip back into the saucepan and cook for 8-10 minutes over a low heat, stirring constantly with a wooden spoon until very thick and smooth. There shouldnâ€™t be any floury taste remaining.", "Spoon or pour the custard into a medium heat-proof bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool for 45-60 minutes. Lightly whip the cream until soft peaks form when the whisk is removed in a clean bowl. Stir the custard to loosen it and fold in the cream.", "When you are ready to assemble the millefeuille, place one of the pastry pieces onto a board or platter and spread over half of the jam, leaving a 1cm/Â½in border of pastry around the edge. Using a large spoon, dot half of the crÃ¨me patissiere over the jam and smooth evenly with a metal palate knife. Place a second piece of pastry on top and repeat the process. Top with the final pastry rectangle, with the flatter side facing upwards.", "To make the glacÃ© icing, sift 200g/7oz of the icing sugar into a large mixing bowl and stir in the lemon juice and one tablespoon water. Mix until smooth and set aside. The icing should have a soft dropping consistency without being too runny.", "Into another mixing bowl, sift the remaining icing sugar and the cocoa powder. Stir in two teaspoons of cold water to form a smooth paste. Transfer the chocolate icing to a small disposable piping bag or polythene sandwich bag.", "Using a palate knife spread the white icing over the top of the pastry, going right to the edges. Tap the board holding the millefeuille gently on the work surface a few times to help the icing settle smoothly. Working quickly, snip off just the very end of the piping bag and pipe four thin lines of chocolate icing, evenly spaced apart, down the length of the mille feuille. (You can also do this with a piping bag fitted with a very small plain writing nozzle.)", "Starting roughly 2cm/Â¾in in from one end of the rectangle, drag a skewer towards you through the icing from one short side to the other, to create a simple feather effect with the icing. Repeat the skewer lines a further 10 times, spacing 2cm/Â¾in apart, across the millefeuille until the top is decorated with a delicate feathery chocolate icing.", "Chill the assembled millefeuille for several hours or overnight in the fridge. When you are ready to serve, use a very sharp knife to cut into six slices, holding each side of the millefeuille lightly to prevent the layers separating." ]
Strawberry jam	[ "1kg/2lb 4oz fresh strawberries, washed, hulled and dried", "1 lemon, juice only", "1kg/2lb 4oz jam sugar" ]	[ "If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.", "Once the sugar has dissolved and the liquid is clear, boil steadily for about six minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.", "Set aside to cool for ten minutes. Spoon into sterilised jars, label and seal with wax paper and a lid." ]
Strawberry jam	[ "5.4kg/12lb strawberries", "3.6L/6pt red-currant juice", "575g/1Â¼lb loaf sugar" ]	[ "Strip the currants from the stalks, put them into a jar; place this jar in a sauce-pan of boiling water, and simmer until the juice is well drawn from the fruit.", "Strain the currants, measure the juice, put it into a preserving-pan, and add the sugar.", "Select well-ripened but sound strawberries; pick them from the stalks, and when the sugar is dissolved in the currant-juice, put in the fruit.", "Simmer the whole lot over a moderate fire from Â½ to Â¾ hour, carefully removing the scum as it rises.", "Stir the jam only enough to prevent it from burning at the bottom of the pan, as the fruit should be preserved as whole as possible. Put the jam into jars, and when cold, cover down." ]
Strawberry jam	[ "1kg /2lb 3oz strawberries", "1kg/2lb 3oz granulated sugar or caster sugar", "Â½ lemon, juice only", "small knob of butter" ]	[ "The day before you wish to make the jam, hull and halve the strawberries. Check for soft spots (which must be removed) and discard any berries with bruises or that are overripe.", "Place the strawberries into a large bowl with 500g/18oz of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.", "The next day, place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.", "Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.", "Pour the strawberries, their juice and any residual sugary juices into a very large pan or preserving pan, remembering that the mixture will rise as it boils, and add the remaining 500g/18oz sugar and the lemon juice.", "Stir over a gentle heat until the sugar has completely dissolved.", "Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.", "To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.", "If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.", "When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.", "Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don't all sink to the bottom in the jam jars.", "Carefully remove the sterilised jars from the oven with oven gloves - try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria.", "Stir the jam, then ladle it into the sterilised jars. Use a jam funnel, if you have one, to avoid spilling too much jam.", "Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size - they should cover the entire surface of the jam. Press the wax disc down to create a complete seal.", "Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year." ]
Strawberry jam-roly poly with custard	[ "350g/12oz strawberries, quartered", "150g/5oz caster sugar", "Â½ lemon, zest and juice only", "275/10oz self-raising flour", "40g/1Â½oz caster sugar", "110g/4oz shredded suet", "1 lemon, zest only", "125-150ml/4Â½-5fl oz water", "4 free-range egg yolks", "40g/1Â½oz caster sugar", "150ml/5fl oz milk", "150ml/5fl oz double cream", "1 vanilla pod" ]	[ "For the strawberry jam, heat a small frying pan until hot, then add the strawberries and cook for one minute. Add the sugar and lemon zest and juice and cook for 3-4 minutes until the sugar has dissolved and the mixture has thickened slightly.", "Remove half of the mixture from the pan, place into a blender and blend to a purÃ©e.", "Return the purÃ©e to the pan with the remaining cooked strawberries, mix well and cook for a further 3-5 minutes until thick. Remove from the heat and cool.", "Place the flour, sugar and suet into a bowl and mix thoroughly.", "Make a well in the centre of the mixture then gradually add enough water to make a soft dough. Knead lightly until smooth.", "Turn onto a floured surface and roll out to an oblong about 1cm/Â½in thick. Spread the jam out on the pastry leaving a 2.5cm/1in border.", "Roll up from the long side into a pinwheel. Place the roly-poly into a loaf tin and cover with aluminium foil, sealing tightly.", "Place a plate into the bottom of a large pan of water, place the loaf tin on top and fill the pan two-thirds full of water (do not allow the water to reach the top of the tin) and bring to the boil. Cover, reduce the heat and steam for one hour. While the roly-poly is steaming, preheat the oven to 200C/390F/Gas 6.", "Remove the pudding from the tin and place on a baking tray in the preheated oven. Bake for 15 minutes, or until browned.", "For the custard, place the egg yolks and sugar in a bowl and whisk until well blended.", "Combine the milk, cream and vanilla pod in a saucepan and bring to the boil. Immediately reduce the heat and simmer for one minute.", "Pour the milk onto the egg mixture and whisk in. Return the mixture to the saucepan and heat slowly, until the custard has thickened enough to coat the back of the spoon. Remove and discard the vanilla pod.", "To serve, cut the roly-poly into thick slices and serve with the custard and any extra jam." ]
Strawberry jam tarts	[ "Butter, for greasing", "1 orange, zest only (use a fine zester)", "100g/3Â½oz white caster sugar", "250g/9oz ready-made sweet shortcrust pastry", "Plain flour, for dusting", "450g/1lb strawberries, hulls removed, plus extra to serve", "450g/1lb golden caster sugar", "1 vanilla pod, split", "1 tbsp rosewater", "1 tbsp orange liqueur", "Clotted cream, to serve" ]	[ "Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter.", "Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel.", "Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/Â¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes.", "For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly.", "When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool.", "To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel." ]
Sultana scones with strawberry jam and clotted cream	[ "500g/1lb 2oz jam sugar", "500g/1lb 2oz strawberries, hulled and cut in half only if large", "Â½ lemon, juice only", "450g/1lb strong white flour, plus extra for dusting", "5 tsp baking powder", "pinch salt", "75g/3oz unsalted butter, plus extra for greasing", "75g/3oz caster sugar", "150g/5oz sultanas", "2 free-range eggs, lightly beaten, plus 2 eggs for glazing", "250ml/9fl oz milk", "400g/14oz clotted cream, to serve" ]	[ "For the jam, heat the sugar, strawberries and lemon juice in a large saucepan over a medium heat until the sugar has melted.", "Bring the mixture to the boil and cook for 3-4 minutes (or up to 10 minutes if you prefer a thicker style jam). Check the temperature with a sugar thermometer; it should reach 105C/220F.", "Leave the jam to cool slightly and skim off any froth with a clean spoon. Spoon the jam into sterile jam jars, seal and label.", "For the scones, preheat the oven to 220C/450F/Gas 7. Grease a large baking tray.", "Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.", "Stir in the sugar, sultanas and eggs.", "Stir in the milk with a wooden spoon, a little at a time, to form a smooth dough.", "Roll the dough out onto a lightly floured work surface to a thickness of 2cm/Â¾in.", "Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).", "Beat the two remaining eggs in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.", "Place the scones onto the baking tray and bake in the oven for 10-12 minutes, or until golden-brown.", "Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream." ]
Sultana scones with black pepper and strawberry jam and clotted cream	[ "225g/8oz self-raising flour", "1 tsp baking powder, plus extra for dusting", "pinch salt", "25g/1oz caster sugar", "50g/2oz unsalted butter, softened, plus extra for dusting", "100g/3Â½oz sultanas", "150ml/Â¼ pint milk", "1 free-range egg, beaten, for brushing, or 25g/1oz plain flour, for dusting", "400g/14oz clotted cream", "550g/1lb 4oz jam sugar", "1 lemon, zest and juice only", "3 tbsp water", "1 kg/2lb 2oz fresh strawberries, hulled and cut in half (if large)", "1 tbsp freshly ground black pepper" ]	[ "Preheat the oven to 220C/425F/Gas 7.", "For the scones, sift together the flour, baking powder and salt into a bowl.", "Stir in the sugar, then add the butter and, with clean hands, rub quickly into the flour, creating a fine breadcrumb consistency. Add the sultanas.", "Add the milk, a little at a time, working with your hands to create a smooth dough. Leave to rest for 10-15 minutes before rolling.", "Roll out the dough on a lightly floured work surface until 2cm/1in thick.", "Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut (twisting the scone mix will result in the scone rising unevenly).", "Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish once cooked.", "Place the scones onto a greased baking tray and bake in the oven for 10-12 minutes, until risen and golden brown.", "Allow to cool slightly, and serve while still warm with jam and cream.", "For the jam, place the sugar, lemon zest and juice and water into a large pan over a low heat and heat until the sugar has dissolved.", "Add the strawberries and black pepper and stir gently.", "Bring the pan to the boil and cook for 3-4 minutes, or up to ten minutes if you prefer a thicker jam. Check the temperature with a sugar thermometer - it should reach 105C/220F.", "Leave to cool slightly, skimming off any froth with a clean spoon to stop the jam from going cloudy.", "Spoon the jam into sterile jam jars, seal and label with the date." ]

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.