Serves 4

Ingredients

• 800g pork fillet, cleaned (200g per portion cut into three medallions and flattened to ¼ inch)
• Flour (to dust)
• 50g salted butter
• 1 small glass dry white wine
• 800g–1000g potatoes
• 5g chives, chopped
• 1 garlic clove, chopped
• 2 sprigs thyme
• 400g red peppers, roasted, peeled and sliced
• 10g salted capers
• 50ml white wine vinegar
• 1 tsp caster sugar
• 10g flat leaf parsley, chopped
• 25ml vegetable stock
• 500g courgette, sliced lengthways, ¼ inch thick
• Small bunch mint
• Italian extra virgin olive oil
• Salt and pepper

Method: How to make Salvo’s escalopes of pork fillet with sweet and sour red peppers and capers

1. Wash and drain the salted capers. Soak for at least 2 hours in lots of water making sure to change the water twice.
2. Peel the potatoes and gently boil in salted water for 10 minutes until just tender, keep warm.
3. Sauté the garlic in olive oil until soft, add the thyme sprigs, red peppers and capers. Finish with wine vinegar and allow to reduce to almost nothing. Balance any acidity with the sugar to taste. Add the parsley and 5 or 6 tablespoons of stock.
4. Season the pork medallions and dust in flour. Pan fry in oil and half the butter for about 2 minutes until medium rare. Dust the pan with flour to absorb the fat in the pan, add the white wine and reduce by half, add the sweet and sour red peppers. The pork will have cooked through by now so finish the dish with 25g of cold diced butter stirred in off the heat to give a little richness to the sauce. Moisten with a bit of extra stock if you need more sauce.
5. Take the par cooked potatoes – roughly crush them and add salt, some good extra virgin olive oil and chives.
6. Brush the courgettes with a little oil, griddle until cooked but maintaining a bite. Season and dress with chopped mint before serving with the pork and potatoes.

Serves 4

Ingredients

For the pasta:

• 200g 00 flour
• 100g Durum wheat semolina flour
• 3 eggs
• 1 egg, to seal
• Durum wheat semolina flour for dusting pasta dough

For the filling:

• 1 clove garlic, finely sliced
• 40g fresh grated Parmesan
• 400g fresh spinach leaves
• 250g ricotta
• 1 egg yolk
• A pinch of fresh grated nutmeg to taste

For the tomato butter sauce:

• 4 fresh plum tomatoes
• 1 clove garlic, finely sliced
• Small bunch fresh basil
• 125g butter, diced and cold
• Lump of fresh Parmesan for shavings
• Extra virgin olive oil
• Salt and pepper

Method: How to make Salvo’s spinach and ricotta ravioli with tomato butter sauce

1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.
2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.
3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.
4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.
5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.
6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.
7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.

Serves 4

Ingredients

For the filling:

• 100g white crab meat, picked
• 100g 50/50 white crab meat and brown crab meat, picked
• 100g ricotta
• ½ large white potato, cooked in seafood stock with one clove of garlic, mashed
• Flat leaf parsley, finely chopped to taste
• Fresh nutmeg to taste
• 1 tbsp of dry white breadcrumbs, if needed to dry mixture
• 1 egg, to bind

For the pasta dough:

• 250g 00 flour
• 250g semolina flour
• 4 whole eggs

For the saffron and cream sauce:

• Pinch of saffron
• 200ml double cream
• Flat leaf parsley chopped to garnish
• 2 large ripe plum tomatoes – peeled, de-seeded and diced
• Salt and freshly ground black pepper

Method: How to make Prosecco’s crab ravioli with saffron sauce

1. Mix up the cooked crab meat with the ricotta, potato cooked in fish stock, parsley and freshly grated nutmeg. Season to taste and if the mixture is still very moist and not holding its shape on a spoon add a small amount of breadcrumbs. Use a little egg to bind if necessary. Season with salt and pepper and spoon into a piping bag ready to use.
2. For the pasta, mix the sieved flours into a large bowl. In a separate bowl beat 4 eggs and combine with the sieved flour and mix together to form a dough. Take the dough onto a floured board and knead until a smooth texture is achieved, then wrap in cling film and refrigerate for 30 minutes.
3. Once the dough has rested roll it out and pass through a pasta machine – starting with the thickest setting first, working your way down to the thinnest setting to form two thin sheets of pasta. Dust the sheets with flour to stop them from sticking together.
4. Once you have two equal sheets of pasta pipe a cherry tomato size ball of the filling along one pasta strip with plenty of space between, and then lay the second sheet of pasta on top and press out all the air from around the filling to form a water tight seal that will stop the ravioli from bursting in the boiling water. Cut out 12 ravioli with a fluted pastry cutter, approximately 2”/5cm diameter, and place on a tray dusted with semolina flour.
5. Put a large pan of salted water on the hob to boil. In a separate pan warm the saffron gently and add the double cream, season with salt and pepper and allow to heat through for 3 -4 minutes. Whilst the sauce heats through place the ravioli in the large pan of boiling salted water and cook for 2-3 minutes until the pasta is cooked but still al dente.
6. Drain the cooked ravioli and serve 3 ravioli per person, spoon over the sauce and garnish with the diced tomato and a pinch of freshly chopped parsley.

Serves 4

1. Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears.

2. Scatter the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Add the spices, followed by the butter. Tip the pan from side to side to mix the caramel and butter together. Take care as the caramel may spit and splatter.

3. Add the apples and pears, cut side down. Fry for about 5–7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol may flambé.

4. Pour in the apple juice and let bubble until the liquid has reduced and thickened to a syrupy sauce. Take off the heat and leave to cool slightly.

5. Divide the fruit among warm plates and spoon over the caramel sauce. Serve with Madeleines and vanilla ice cream.

6. For the Madeleines, use an electric beater to whisk the eggs, sugars, honey and vanilla seeds together in a bowl until the mixture is pale and thick enough to leave a ribbon trail.

7. Sift the flour, baking powder and spices into another bowl. Gradually fold into the whisked eggs until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and set aside.

8. Meanwhile, preheat the oven to 190˚C/gas 5. Lightly grease a 12-hole Madeleine or bun tray with a little butter. Dust with flour and shake out the excess. Spoon the Madeleine mixture into the prepared tins, making sure the moulds are only two-thirds full.

9. Bake for 7-8 minutes until the tops are just firm and springy to the touch, Leave in the tins for 2 minutes before tipping them out onto a wire rack to cool. Repeat with the remaining mixture. Dust lightly with icing sugar to serve. Madeleines are best served freshly baked.

Serves 4

1. Soak the dried morels for the sauce in hot water for 20 minutes.

2. Preheat the oven to 180˚C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.

3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

4. Make the sauce in the meantime. Drain and cool the morels, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the morels, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).

5. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible. Season and return the sauce to the pan.

6. Sauté the fresh morels in butter with some seasoning. Finish with a squeeze of lemon juice and keep warm.

7. Rest the chicken while you reheat the sauce. Slice each chicken breast in two horizontally and season each half. Arrange on warm plates, pour the sauce around and scatter with the cooked fresh morels. Serve with the asparagus and sautéed potatoes.

8. For the asparagus break off the tough and woody stems at the base of the spears. Heat a griddle pan until almost smoking. Brush the asparagus with olive oil and season with salt and pepper. Transfer the asparagus to the griddle pan with a pair of tongs and griddle until tender, turning them now and again to cook evenly.

9. Peel the potatoes and cut into even 1cm cubes. Parboil in salted water for 3-4 minutes. Drain well and pat dry with kitchen paper. Heat a little oil in a frying pan. Sauté the potatoes with the garlic and thyme until the potatoes are almost cooked. Add the pancetta and continue to cook, until the pancetta is golden brown and crisp on the edges. Remove the thyme and garlic and check for seasoning.

1. First, make the pitta dough. Mix the flour, salt and yeast together in a large bowl. Make a well in the centre and pour in the extra virgin olive oil and most of the water. Stir to bring the mixture together into a ball, adding a little more water as necessary to get a soft, but not sticky, dough. Tip out onto a lightly floured surface and knead for 10 minutes until smooth. Put the dough in a lightly oiled clean bowl, cover with cling film and leave to rise in a warm place for about 2 hours.

2. To make the taramasalata, tear the bread into small pieces, place in a bowl, pour over the milk and set aside to soak. Cut away any hard bits of skin from the cod’s roe, then place the roe in a food processor along with the garlic, lemon juice and a good grinding of pepper. Add the soaked bread and blend to a smooth paste. With the motor running, gradually trickle in the light olive oil through the funnel. Taste and adjust the seasoning with salt and pepper and add a touch more milk if the taramasalata seems too oily. Spoon into a bowl.

3. When the pitta dough has roughly doubled in size, punch it down and knead briefly on a lightly floured surface for a minute. Divide into 12 equal pieces and shape into balls. Leave to prove in a warm place for 15 minutes. Meanwhile, preheat the oven to 200°C/Fan 180°C/Gas 6 and put 2 lightly oiled baking trays inside to heat. Roll each dough ball out into an oval, 2–3mm thick. Transfer to the warmed baking trays and bake in the oven for 6–8 minutes until puffed up and light golden in colour.

4. Drizzle a little extra virgin olive oil over the surface of the taramasalata before serving, with the warm pitta breads.

Serves 150ml dishes would make 4

1. Pre-heat the oven to 190°C.

2. Brush 6 – 8 deep ramekins with a generous layer of melted butter, using upward strokes. Dust the insides either with the grated chocolate and chill to set.

3. For the crème patissière base, heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour. Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.

4. Put the raspberries in a saucepan with half the caster sugar, the vanilla pod and seeds and heat slowly, stirring until the sugar dissolves. Cover and simmer for about 5 minutes until the fruit has softened into a puree. Sieve the puree through a sieve, pushing it through with the back of a ladle. Discard the raspberry seeds and vanilla pod and leave the puree to cool. Mix the raspberry puree into the crème patissière.

5. Soak the crushed raspberries with the eau de vie. Place the amaretti biscuit in the bottom of the ramekin and scatter the raspberries round it.

6. Whisk the egg whites in a clean bowl to firm peaks, then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue. Whisk a third of the meringue into the crème patissière base, then very carefully fold in the rest, using a large metal spoon or spatula.

7. Divide the soufflé mix among the prepared dishes and tap them on the work surface to level the mixture. Smooth the tops with a palette knife, then run the knife around the edge (this helps the soufflé to rise evenly). Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The soufflés should wobble gently in the middle when ready, dust with icing sugar and serve at once.

• 500g venison bones
• 4 sticks of celery
• 2 large onions
• 2 carrots
• 4 cloves garlic
• 12 juniper berries
• 1 glass of red wine
• 1 sprig rosemary
• 1 bay leaf
• 15ml gin
• 25g butter
• 25g flour

For the venison:

• 4 x 150g portion, loin of venison, cleaned
• 15ml gin

For the vegetables:

• 200g Savoy cabbage, julienned
• 100g pancetta, diced
• 12 roasted and peeled chestnuts

For the polenta:

• 160g quick cook, yellow polenta
• 250ml vegetable stock
• 100ml dry white wine
• Salt
• Pepper
• Oil for frying

Method: How to make loin of venison with polenta, chestnut and pancetta

1. Place the venison bones on a large oven tray and roast with 2 sticks of celery, 1 large onion, 1 carrot, 2 cloves of garlic and the juniper berries for 1 hour at 180°C. Once the bones and vegetables are done transfer into a large stock pot and cover with cold water. Bring to the boil, then simmer for 6 hours. For the first hour make sure to skim any impurities from the water’s surface. Once the stock has reduced and has a good flavour, strain it and let it cool so that the fat solidifies and can be removed.

2. Make a roux in a small pan by melting the butter and adding the flour until combined. Keep warm.

3. Finely dice the remaining 2 carrots, celery, onion and garlic and sweat off in a third pan with olive oil. Allow to develop a deep colour before deglazing the pan with a glass of red wine and reduce. Add bruised rosemary and bay leaf and gin then add the hot roux and slowly the cold stock. Whisk if necessary to mix well. Once the sauce has been simmering for 10 minutes and all the flour has cooked out of the roux, strain it through a fine sieve and keep warm until ready to use.

4. For the venison, sear the loin in a pan browning on all sides – approximately 1 minute on each side. Flambé with gin then finish in the oven for 3-5 minutes in an oven preheated to 180°C.

5. Bring a large pan of water to the boil and blanch the cabbage for 3 minutes. In the meantime pan fry the pancetta. When crispy, add the drained blanched cabbage and crumble in the roasted chestnuts. Cook for a further 2 -3 minutes.

6. Take the meat out of the oven and allow to rest in a warm place for 5 minutes.

7. Cook the polenta in boiling vegetable stock by adding it slowly and mixing constantly until you have a thick lava-like consistency bubbling in the pan, then cook on a low heat until the texture is smooth.

8. Spoon the polenta on to the plate followed by the rested venison. Add the cabbage and pour over some strained venison sauce to serve.

Serves 4
Ingredients
For the Masala onion concentrate:

• 4 tbsp olive oil
• 1 tbsp fresh garlic and ginger paste
• 4 cardamom pods
• About 3 cloves
• 1 piece of whole cinnamon
• 2 whole bay leaves
• 4 medium sized onions, finely chopped
• 1 tsp salt
• 1 tsp freshly ground cumin
• 1 tsp freshly ground coriander
• 1 turmeric powder
• 1 tsp Kashmiri red chilli powder (mild)
• 1 tbsp tomato puree
• 2 whole peeled plum tomatoes

For the basmati rice:

• 200g basmati rice, washed and drained
• 1 tbsp pure vegetable ghee
• 1 tsp garlic and ginger paste
• 2 bay leaves
• 1 inch piece cinnamon
• 3 cloves
• 3 cardamom pods
• Pinch of fennel seeds
• Pinch of salt
• 1 small onion, finely chopped
• 265ml water approx, to cover rice
• Pinch of dried red chilli flakes (optional)
• Pinch of dried rose petals (optional)
• 4 silver coated cardamom pods (optional)

For the monkfish:

• 740g fresh monkfish fillets, 185g per person, cut into 4 pieces
• Olive oil for frying
• Pinch of ajwain seeds
• Pinch of fennel seeds
• Pinch freshly ground black mustard seeds

For the saffron cream curry:

• 4 spring onions, finely chopped
• 4 kaffir lime leaves
• 8 tbsp freshly ground coconut
• 100ml double cream
• 100ml milk
• 8 cherry tomatoes, halved
• Small pinch saffron
• 2 drops screwpine flower essence
• 8 tbsp fresh coriander leaves, finely chopped

For the garnish:

• Freshly ground coconut
• Red amaranth and micro red veined sorrel leaves to garnish

Method: How to make monkfish in saffron cream curry with basmati pilau rice
1. For the masala onion curry concentrate base, get a medium saucepan and place it on fairly high heat, add olive oil, garlic and ginger paste, whole spices and brown for a minute to release flavour then lower the heat, add onion and salt and cook until soft. Once the onion is soft, add the ground spices, stirring constantly to ensure spices do not burn. Add the tomato puree and peeled plum tomatoes and cook for 10-15 minutes until evenly browned and the spices are aromatic and cooked through.
2. For the basmati pilau rice, heat vegetable ghee and then add garlic and ginger paste with the whole spices and pinch of salt and cook for approximately 1 minute until garlic and ginger is starting to brown and release an aromatic smell, then add finely chopped onion and fry until light brown. Add the rinsed basmati rice to the pan and stir into the fragrant onion spice mix, making sure that the rice is well coated. Pour over enough water to cover the rice, season with a pinch of dried chilli flakes and add the rose petals and silver coated cardamom if using. Heat the water until it starts boiling and cook with the lid on until there is no excess water in the pan. Lower the heat and simmer with the lid on for approximately 10 minutes, keep checking the rice to ensure that it is not overcooked.
3. For the monkfish, heat a small amount of olive oil in a frying pan on a high heat. Add just a small pinch of ajwain seeds (remember the flavour is very strong), followed by a pinch of fennel and a pinch of mustard seeds and heat to release the flavour. Fry the spices for only a few seconds as they may catch and burn easily. Quickly add the monkfish, sear on all sides to lock in the flavour then immediately remove monkfish pieces from the pan.
4. For the saffron cream curry, put the frying pan back on the heat. Add the masala onion concentrate to the frying pan with the spring onions, kaffir lime leaves, freshly ground coconut, cream, milk, cherry tomatoes and a pinch of saffron to infuse in the sauce. Cook on a medium heat for approximately 5 minutes, all ingredients must be cooked through properly and the milk and cream reduced by half. Once the saffron cream sauce is reduced by half and the flavours have infused, add the monkfish fillets back into the pan and add a couple of drops of screwpine flower essence, chopped coriander and warm through for a minute.
5. To serve add cooked rice to a small bowl and mould into a small dome, turn out into the centre of a large bowl, spoon the monkfish cream curry around the rice, garnish with fresh coconut, red amaranth and red veined sorrel leaves and serve.

• 4 British rose veal escalope, about 170g each and 1 cm thick
• Approx 120ml Marsala
• 15g butter
• 2 large banana shallots, finely sliced
• 80g mushrooms, sliced
• 300ml chicken stock
• 2 medium tomatoes, peeled deseeded and diced
• 1 tbsp chopped chervil
• 2 tbsp chopped tarragon
• Olive oil
• Sea salt and freshly ground black pepper

For the sautéed vegetables:

• 1 red pepper, cored and deseeded
• 1 yellow pepper, cored and deseeded
• 1 medium aubergine, trimmed
• 1 courgette, trimmed
• 1 garlic clove, (unpeeled) smashed
• Few thyme sprigs
• Splash balsamic vinegar
• 1 tbsp flat leaf parsley, chopped

Method: How to make veal Marsala with sautéed vegetables

1. Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly sauté the veal on both sides (you may have to do this in batches if your pan isn’t big enough) remove the meat and set aside to rest. Keep warm.

2. Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and sauté for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.

3. Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.

4. To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.

5. Spoon the sautéed vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.

Serves 2
Ingredients

• 2 pigeon breasts
• 200g good black pudding
• 100g pancetta, cut into lardons
• Splash of sherry vinegar
• 2 large handfuls of salad leaves

For the vinaigrette:

• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper
• Crusty bread to serve

Method: How to make wood pigeon salad with bacon and black pudding

1. Season the pigeon breast with oil, sea salt and freshly ground pepper. Heat a heavy based frying pan until hot. Add the pigeon breasts skin side down and fry for about 1 minute each side. They should feel slightly springy when pressed, transfer to a plate to rest.

2. For the vinaigrette whisk together the olive oil, sherry vinegar, seasoning and a squeeze of lemon juice. Spoon a little of the vinaigrette on the resting pigeon breasts then cover them with foil to keep warm.

3. Tip out the excess oil from the pigeon pan and add the pancetta. Cook the pancetta for a couple of minutes, then crumble in the black pudding. Cook them together for 3 – 4 minutes until crispy. Deglaze the pan with sherry vinegar and allow to cook out for around a minute. Drain the contents of the pan through a sieve and rest on kitchen paper.

4. Place the salad leaves in a large bowl and drizzle over most of the remaining vinaigrette. Add the bacon and black pudding mix and toss together.

5. Arrange the salad onto serving plates. Slice the pigeon breast thickly into approx 4 even pieces, arrange on top of the salad leaves , drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with crusty bread.

Serves 4
Ingredients

• 1 thyme sprig
• 1/2 lemon, sliced
• 300g salmon fillet
• 300g smoked haddock fillet
• 400g La Ratte, Charlotte or other waxy potatoes
• 2 tbsp olive oil
• Finely grated zest of 1 large lemon
• 2-3 tbsp lemon juice
• Sea salt and freshly ground black pepper
• Handful of flat leaf parsley, chopped
• Handful of chervil, chopped
• 3 tbsp plain flour
• 2 medium eggs, lightly beaten
• 50g Japanese panko breadcrumbs
• 2 tbsp olive oil

For the anchovy dressing:

• 2 tbsp capers
• 2 shallots, peeled and finely chopped
• Bunch of flat leaf parsley, leaves chopped
• 4 marinated anchovies, chopped
• 4 tbsp extra virgin olive oil

Method: How to make fishcakes with anchovy dressing

1. Add the thyme, lemon slices and salmon to a wide pan of simmering salted water and poach for a minute. Slide in the smoked haddock and poach for another 4–5 minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones

2. Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer.

3. Mix the potato, olive oil, lemon zest, parsley, chervil and lemon juice into the flaked fish. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for 2 hours to set the shape.

4. To cook, heat the oven to 180˚C/Gas 4. Heat a thin layer of oil in a wide ovenproof frying pan. Fry the fish cakes for 2–3 minutes until golden brown, then flip over and fry the other side for 1–2 minutes. Finish cooking in the oven/grill for 5–7 minutes.

5. Make the dressing by gently warming all the ingredients together in a pan for 3–4 minutes. Spread a generous spoonful of dressing on each warm serving plate and rest a fishcake in the centre. Serve immediately.

• 1 large onion or 2 banana shallots, chopped
• 2 cloves garlic, finely chopped
• 1 red chilli deseeded or keep half with seeds if you like it spicy
• 2 sprigs of thyme, leaves picked and roughly chopped
• Olive oil, for frying
• 500g good quality beef mince
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 3 fresh tomatoes or 1 beef tomato, roughly chopped
• 400g chopped tomatoes
• 100-200ml chicken or beef stock
• 3 tbsp tomato puree
• 1 cinnamon stick
• 1 bay leaf
• 400g kidney beans, drained and rinsed
• Salt and pepper
• Handful of chives, chopped
• 200ml soured cream
• Boiled rice, to serve

Method: How to make Gordon’s chilli con carne

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Serves 8
Ingredients
For the topping:

• 8 digestive biscuits
• 6 tbsp caster sugar
• 75g unsalted butter

For the berries:

• 200g blueberries
• 100g strawberries, sliced
• 2 tbsp caster sugar
• Splash of crème de cassis

For the vanilla cream cheese:

• 400g cream cheese
• 6 tbsp icing sugar
• Juice ½ lemon
• 1 vanilla pod, split
• 600ml double cream
• Icing sugar to dust
• Fresh mint to garnish

Method: How to make vanilla cheesecake with berry compote

1. For the topping: grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the crushed biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then bash into rough crumbs.

2. Put 2 tbsp of sugar in a pan and tip in the blueberries and strawberries, add a splash of cassis. Cook over medium-high heat for a minute until the blueberries are slightly soft.

3. For the vanilla cream cheese, put the cream cheese in a large bowl. Add the seeds from the vanilla pod and icing sugar and beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.

4. Spoon the cream cheese mixture into the chef’s ring and carefully remove the ring, using a blowtorch to loosen if necessary. Spoon the crumb mix on top of the cheese cakes and dress the fruit compote around the plate. Garnish with fresh mint.

Serves 6
Ingredients

• 200g frozen peas
• 200g frozen corn kernels
• 2 sticks celery, sliced
• 3 small carrots, sliced and quartered
• 500g egg noodles
• 4 x 185g cans of tuna in water, drained
• 2 x 295g tins condensed cream of chicken soup
• 60g breadcrumbs
• Approx 50g Monterey Jack cheddar cheese, sliced
• Approx 50g cheddar cheese, sliced
• 1 bag salted potato crisps, lightly crushed
• Olive oil
• Freshly ground black pepper

Method: How to make Meat’s tuna casserole surprise

1.Preheat the oven to 200˚C.

2.Boil the peas, corn, celery and carrots in separate pans of salted water until just becoming tender. Drain the vegetables and then sauté with a little olive oil until cooked through. Remove from the heat.

3.Meanwhile cook the noodles according to instructions and drain.

4.Flake the tinned tuna into the sautéed vegetables. Pour over the condensed soup and mix thoroughly. If the mixture is a little thick add a tablespoon of water to thin it out. Season with freshly ground black pepper.

5.Layer half the noodles into the bottom of a large casserole dish. Spoon half of the tuna mixture on top and repeat the layers. Sprinkle the breadcrumbs on top and cover with a mixed layer of the Monterey Jack and normal cheddar. Finish with a generous sprinkling of crushed crisps.

6.Bake for 20 – 30 minutes until the dish is heated through and the cheese has melted.

Serves 4–6
Ingredients

• 1 iceberg lettuce
• 4 duck breasts, about 175g each
• 1/4 tsp Szechuan peppercorns
• 1/2 tsp black peppercorns
• 1/2–1 tsp five-spice powder
• Pinch of sea salt
• Olive oil to drizzle
• 5–6 tbsp hoisin sauce
• 1 cucumber
• 2 spring onions
• 1 tbsp sesame seeds, to sprinkle

Method: How to make stir-fried duck in lettuce cups

1.For the lettuce cups, remove the outer layers from the lettuce until you get 4–6 neat whole leaves. Trim around each leaf with scissors to neaten the edges, so that they resemble cups. Place one on each individual serving plate.

2.Remove the skin and fat from the duck breasts then slice the flesh into thin strips. Put the peppercorns, five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck slices and toss to coat each strip well.

3.Halve the cucumber and scoop out the seeds then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal.

4.Heat a wide, non-stick frying pan until hot and you can feel the heat rising above the pan, add a tiny drizzle of olive oil then add the duck and stir-fry for 2 minutes. Add the spring onions and hoisin sauce and toss well to coat. Stir-fry for another minute until the duck is just cooked through. Toss with a handful of cucumber strips.

5.Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds. Serve immediately.

Ingredients

Veggie korma

• 5cm piece of fresh root ginger, peeled and chopped
• 4 garlic cloves, peeled
• 2 banana shallots, roughly chopped
• 3 tbsp flaked almonds
• 4 tbsp groundnut oil
• 1 tbsp mustard seeds
• 1 medium cinnamon stick
• 1 star anise
• Handful of dried curry leaves
• 1 medium sweet onion, finely chopped
• 2 tbsp ghee
• 1 tsp ground coriander
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tbsp Garam Masala
• 1 small aubergine, finely diced
• 1 small butternut squash, peeled, deseeded and finely diced
• 1 small courgette finely diced
• 500ml vegetable stock
• 200g puy lentils (blanched in vegetable stock)
• 3 lime leaves
• 400ml coconut milk
• Juice of 1/2 a lemon
• 100g fresh spinach, finely sliced
• Salt and pepper
• Handful of chopped coriander

Chapatti

• 400g atta flour (a mix of 200g wholemeal flour and 200g plain flour sifted together)
• 2 tbsp groundnut oil
• 290ml tepid water
• 1 tsp fine sea salt
• Plain flour, for dusting

Method: How to make Gordon’s veggie korma

1. Put the ginger, garlic, shallot, almonds and 1 tbsp of groundnut oil into a food processor and blend until you have a smooth paste. Set aside.

2. Pour the remaining oil into a wide, preferably non-stick, saucepan and place over a moderate heat. When the oil is hot, add the mustard seeds, cinnamon, star anise and dried curry leaves. Once the mustard seeds start to pop, add the onion. Stir and fry until the onion starts to turn golden brown.

3. Next add the ghee. Once it has melted, add the remaining dry spices and cook until they release their aroma. Stir in the paste made before, then the butternut squash, aubergines and courgettes. Sauté the vegetables while stirring constantly for a couple of minutes.

4. Once the pan starts to dry out, pour in the vegetable stock, along with the lentils and lime leaves. Cook for 20 minutes to allow the flavours to infuse. Add the coconut milk, lemon juice and spinach and cook for a further 5 minutes. Just before you are ready to serve, check for seasoning then stir in the coriander.

5. To make the chapattis measure the atta flour into a mixing bowl and make a well in the centre. Pour the oil and water into the well then mix to a soft, pliable dough.

6. Turn out onto a floured surface, knead for 5 minutes then place in an oiled bowl. Cover and leave to rest for 30 minutes.

7. Take a small handful of the dough and dust with flour. Roll it out on a floured surface until doubled in size. Heat a dry griddle or a heavy based frying pan over a medium heat. Add the chapatti to the pan and cook on one side until it starts to puff up. Then turn it over and cook on the other side. (Cooking should be quick to ensure that the chapatti remains soft).

Serves 4
Ingredients

• 8 boneless wood pigeon breasts
• 50g pancetta, diced
• 2 cloves garlic, sliced
• 80g girolles, cleaned and prepped
• Splash red wine vinegar
• 50ml chicken stock
• 100g baby leeks, roughly chopped
• 100g fresh asparagus,
• 100g baby carrots
• 100g beetroot, peeled chopped and blanched
• 100g broad beans, shelled
• 1 tbsp chopped tarragon
• Sea salt and freshly ground black pepper

For the fleurons:

• Approx 250g chilled puff pastry
• Flour for dusting
• 1 egg, beaten, for glazing
• Fresh thyme and rock salt to season

Method: How to make pigeon and summer vegetable casserole

1. Preheat the oven to 200˚C.

2. To make the fleurons, roll out the pastry thinly on a lightly floured surface and cut four 6 ½ cm discs using a plate or a pastry cutter. Cut away one side of each disc to make a crescent moon shape. Place the pastry crescents on a greased baking sheet and chill for approximately 20 minutes. Then brush with beaten egg and season with a sprinkling of rock salt and thyme. Bake for 8 – 10 minutes or until puffed up and golden. Remove and keep warm.

3. Heat a tbsp of olive oil in a heavy based frying pan. Season the pigeon breasts and cook, skin side down, for about 3 minutes. Flip the breasts over and cook the other side for 2-3 minutes. They should feel lightly springy when pressed. Remove from the pan and leave to rest.

4. Trim the asparagus, carrots and leeks. Chop each asparagus spear and baby leek into three pieces, then blanch with the carrots in boiling salted water for 1 minute. Strain and set aside.

5. Add a little fresh olive oil to the pigeon pan. Sauté off the pancetta with the garlic and girolles for a minute or two then add the blanched vegetables. Deglaze with the red wine vinegar. Add the chicken stock and allow to simmer. Finish with broad beans and a spoonful of chopped tarragon, mix thoroughly.

6. Dish the vegetables into warm serving bowls. Slice the pigeon breasts in half and arrange four pieces over each bowl of vegetables, drizzle with olive oil and sit a fleuron on top, serve immediately.