Jay Geddes Recipes - Heart Warmers by LOOP Magazine

Jay Geddes Recipes - Heart Warmers

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Contents

3 Chef to the stars 6 Focaccia bread 8 Crab toasts 10 Ultimate chicken noodle soup 12 Asparagus Risotto Verde 14 Lobster thermodor 16 Courgette and sweetcorn pie 18 Fish Cakes, Beurre Blanc Sauce 22 Pea Soup, Honey roasted gammon and crispy egg Gammon 25 Pea and Mint Soup 26 Smoked Cheddar and spring onion cakes 28 One pot chicken chili 30 Brioche and white chocolate bread and butter pudding with rum soaked raisins 32 Autumn Fruit Pie 34 White chocolate, strawberries and cheeky prosecco cake 36 Cherry chocolate fruitcake

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Jay Geddes Recipes - Heart Warmers

Chef to the stars

Food lover and celebrity catering chef Jay Geddes tells the Loop what it takes to be a professional chef.

Jay Geddes is a renowned chef born & bred in Southampton who has made his way to the top one step at a time. He has come from working with Michelin star chefs and serving the England football team in the Grand Harbour Hotel in Southampton, to catering for stars from Beyoncé and Rihanna to the Red Hot Chili Peppers and Kings of Leon.

We caught up with him to learn what it takes to be a top chef, and to gain tips on how to cook like a professional.

What inspired you to get into cooking?

“Around nine years ago I was working as a chef in the Grand Harbour Hotel in Southampton. The head chef at the hotel was a great guy and a phenomenal Michelin star cook. He taught me a lot in very short space of time about cooking, and I grew under him there.

“One day I got an unexpected phone call on my day off, which I was expecting to be work asking me to come in! But it turned out to be the head chef from work. He said he had been contracted with some work that he couldn’t do, and that he had recommended me instead. He told me he knew me, trusted me and believed in me to do a great job.

“I went to Dublin to work on the catering team for a Chris Brown show, and at the end, the head chef asked if he could keep my number. I thought nothing of it. But before I knew it, I was working with Rihanna and Beyoncé!”

Do you get to travel overseas much for work?

“Elite catering are based in London but we also have offices in America, so we’ll look after the clients on this side and they’ll look after them on the other side.

“Justin Bieber was a last minute call for a one-off date in Cardiff. I get a lot of one-off dates where they only need me for one gig, or I could get booked for a whole 6-10 date tour.

“I don’t get to go overseas much myself, but I get to travel all over the UK and occasionally I will venture into Europe. I’ve got Guns & Roses at the Stade de France in Paris next month and, unless I get approached privately, that’s about as far overseas as I go on a regular basis.

“It’s not just the musicians that need feeding either. We often cater for comedians and even game shows – everyone has to eat, not just the musicians!

“These tours that the musicians and comedians go on can be extremely demanding, and we have to give them food that will keep them going on their tours. I’m also a qualified sports nutritionist so, although the artists usually know what they want before they go on tour, I can assist them with food that will keep them going for the couple of hours they are on stage, as well as their fatigue from travelling. Food is fuel; and on these tours it’s really important that you look after your body.

Continued...

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Jay Geddes Recipes - Heart Warmers “In terms of food trends, everyone seems to be into avocados recently. They are really popular with the artists as well as the public.”

Who would be your dream audience to cook for?

“I would say the Royal Family, but I’ve already cooked for them! A long time ago I was at Windsor Castle, and again it was complete luck. One of the chefs got sick and somebody recommended me for the job. They did a quick background check on me and that was it! That meal we covered for about 300 people, so it certainly was hard.

“I never really get phased or star struck around any of the stars I cook for; I just love cooking!

Whether I’m cooking for Beyoncé or John Smith, you will get the same amount of passion from me in my cooking.

“If you love food, and you love your job, it doesn’t matter who you’re cooking for. As long as there is a smile on the person’s face when they eat the food – that’s all that matters.”

What are your plans for the future?

“Next year I’m hoping to bring out a cookbook. It’s early doors yet but we are thinking about a Christmas release next year, so I’m very excited about that. The dishes that will be in the cookbook are going to be as simplistic - and at the same time as tasty - as possible.

“A lot of people can look at a recipe in a cookbook with 10-15 ingredients and think to themselves ‘I can’t do this!’ So rather than including loads of ingredients, we’re going to keep it simple with minimal ingredients, whilst still including lots of good flavours.”

Any tips for cooking?

“The best piece of advice I could give is that people eat with their eyes. If you put a dish in front of someone and it looks beautiful, and uses lots of different colours, it adds that something extra to a dish. It’s almost like food fashion. Keep it simple and sexy – that’s my motto.

“I sometimes go to down to the community college as a guest just to give some of the young up and comers some advice and to give something back to the community. At the moment there is a national shortage of chefs in the UK. We need to get more people into cooking and catering in the UK.”

Jay Geddes www.jaygeddes.com

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Jay Geddes Recipes - Heart Warmers

Focaccia bread Ingredients • • • • • • • •

4 cups all-purpose flour 2 teaspoons kosher salt 2¼ teaspoons instant yeast (1 packet) 2 cups warm tap water 1 teaspoon butter for greasing pan 4 tablespoons olive oil divided Italian seasoning or finely chopped fresh herbs flaky sea salt

Prepare the dough: 1.

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

2.

Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.

Bake: 1.

Preheat oven to 450˚F with a rack positioned in the center of the oven.

2.

Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

3.

Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.

4.

Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.

5.

Serve warm or allow to cool completely then store in a zippered bag.

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Jay Geddes Recipes - Heart Warmers

Crab toasts Serves 4-8 Ingedients: • 500g fresh brown crab meat • 40ml lime juice • 6 drops Tabasco • ½-1 tbsp mayonnaise • Salt and black pepper • 8 thick slices of dense white bread such as sourdough or Poilâne • Clarified butter, for spreading • 1 tbsp chives, chopped • A pinch of fleur de sel or Maldon sea salt • Handful of watercress Method: 1. Mix together the crab meat, lime juice and Tabasco and stir well. Now add the mayonnaise. How much depends on the mixture - if it’s quite wet, add only ½ tbsp; if it is thick, add 1 full tbsp.

Season with salt and pepper, to taste. Then put in the fridge until you’re ready to serve.

2. Just before serving, lightly brush the slices of bread with the clarified butter, then either chargrill on both sides or place in a hot oven (about 200C/400F/Gas Mark 6) for about 5 minutes, to toast.

Spread the crab mixture onto the grilled or toasted bread, sprinkle with chives and fleur de sel, and serve immediately.

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Jay Geddes Recipes - Heart Warmers

Ultimate chicken noodle soup 4 servings Ingedients: • 2 tbsp olive oil • 2 carrots sliced • 2 celery sticks diced • 1 onion diced • 6 garlic cloves sliced • Sea salt and black pepper • Half a glass of dry white wine • 1 pint of chicken stock • 1 and a half pound of of skinless chicken breast and thighs • 1 pack of egg noodles • Half a squeezed lemon • 2 tsp on dill • 2 tsp of flat leaf parsley Method: 1. Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic.

Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes.

2. Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.

3. Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.

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Jay Geddes Recipes - Heart Warmers

Asparagus Risotto Verde Ingedients: • 1 pound asparagus • Handful parsley tops or spinach leaves • Salt • 3 tablespoons butter • 2 tablespoon extra virgin olive oil • ½ cup finely chopped shallot or onion • ½ cup pinot grigio (or other dry, white wine) • 1 cup Arborio rice • 4 cups of light broth • 1/3 cup freshly grated Parmigiano Reggiano • Fresh lemon juice from half a lemon • Thinly sliced red radish, watercress and fennel fronds (optional) for garnishy Method: 1. To make the risotto: Bring a small pan of salted water to a boil. Trim off the bottom inch of the asparagus and discard. Cut off the first 3 inches of the tips; slice the remaining stalks into 1-inch lengths. Drop the tips into the water and cook 1 minute; remove with a slotted spoon to a bowl filled with ice water. Drop the chopped stalks into the boiling water and cook exactly 3 minutes.

Immediately remove the stalks with a slotted spoon and put in a blender along with the parsley or spinach. Add a pinch of salt and ½ cup of the cooking water and puree until very smooth.

2. Heat 1 tablespoon butter and the oil in a heavy pot over medium-high heat until the butter melts and sizzles (but doesn’t turn brown); add the shallot and 1 teaspoon salt and cook it softened, 1 minute or so. Add the rice and stir to coat with the fat, cook until the rice begins to crackle, 1 minute.

3. Pour in the wine, stir it around and boil until it’s evaporated. Pour in 2 cups of the stock, bring to a steady bubble and cook until absorbed, stirring frequently for 7 – 10 minutes.

4. Add another cup of stock, another ½ teaspoon salt and continue cooking until almost absorbed.

Watch carefully at this point – the rice will be nearly ready when the grains have swelled in volume and the liquid becomes thickened. Taste the rice – it should be tender all around, and very slightly al dente at the core. Add more liquid if needed, ¼ cup at a time until you feel it’s done. There should be some thick, starchy liquid still left in the pot. You might not use all the stock.

5. Remove the pan from heat and stir in the reserved asparagus puree, remaining butter and half the cheese. Stir in the lemon juice and taste the risotto for seasoning, adding more salt to tast if needed. Gently stir in the asparagus tips.

6. Serve in bowls, topping each one with some radish, watercress and fennel fronds with additional cheese on the side.

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Jay Geddes Recipes - Heart Warmers

Lobster thermodor Serves 2 Ingedients: • 250ml milk • 3 bay leaves • ½ small onion, thickly sliced • 6 black peppercorns • 1 cooked lobster (about 750g) • 45g butter • 15g plain flour • 50g shallots, finely chopped • 120ml dry white wine • 1 tsp English mustard • 1 tsp chopped fresh tarragon • 1 tsp chopped fresh chives • 1 tbsp double cream (optional) • Pinch of cayenne pepper • 40g Gruyère, finely grated Method: 1. Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.

2. Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.

3. For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.

4. While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.

5. Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.

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Jay Geddes Recipes - Heart Warmers

Courgette and Sweetcorn Pie Ingedients: • 4 tablespoons butter • half of a white onion, diced • 1 cup of sweet corn • 2 large courgettes, sliced very thinly (about 4 cups) • Handful of sliced mushrooms • 1 tablespoon dried basil • 1 teaspoon dried oregano • 1/2 teaspoon salt • 12 ounces shredded cheese (I used both Mozzarella and Cheddar • 4 eggs, beaten Method: 1. Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat.

Add the onions, courgette, and mushrooms. While the veggies saute, cut the corn kernels off the cob ( or use frozen ) Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

2. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the courgettes slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

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Jay Geddes Recipes - Heart Warmers

Fish Cakes, Beurre Blanc Sauce Ingedients for the Fish Cake: • 450g cod or haddock fillet • 2 bay leaves • 150ml milk • 350g Maris Piper potatoes • 1 tsp finely grated lemon zest • Small handful fresh chopped parsley • 1 tbsp chopped chives • 1 egg • flour for shaping • 100g panko breadcrumbs • 4tbsp sunflower oil • watercress to serve Method: 1. Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins.

Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

2. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

3. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

4. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

5. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet.

Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick, One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

6. Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Continued...

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Jay Geddes Recipes - Heart Warmers Ingedients for the Beurre Blanc Sauce: • 1 cup of dry white wine • Half white wine vinegar • 1 tablespoon finally chopped shallot • 1 lb unsalted butter, cold • Kosher salt to taste Method: 1. Cut the butter into a medium (½-inch) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.

2. Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

3. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a wire whisk.

4. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

5. Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

Jay Geddes www.jaygeddes.com

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6 days I was cooking in the sky

Jay was apart of the phenomenal event of dinner in the sky that was brought to southampton. Jay hosted over 20 flights and cooked over 1200 meals meals in the 6 day event.

If you missed out you can sign up to his website to be the first to know about future tickets before they go on sale.

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Jay Geddes Recipes - Heart Warmers

Pea soup, honey roasted gammon and crispy egg Gammon: 1 gammon steak 1 carrot, finely sliced 1 onion, finely sliced 1 bay leaf 5 sprigs of thyme 5 peppercorns 1 1/2 tbsp of dijon mustard 3 tbsp of honey Pea soup: 500g of frozen peas 1000ml of water 1 sprig of mint Salt Black pepper Crispy egg: 6 eggs 60g of plain flour 60g of breadcrumbs 40ml of white wine vinegar 650ml of water Salt Pea Salad: 280g of fresh peas Fresh mint 1 lemon olive oil Salt Pepper

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Method 1. Preheat the oven to 170ËšC/gas mark 3 2. Place the gammon, vegetables, herbs and peppercorns in an oven dish and cover with water. Place in the oven and braise for 1 1/2 hours 3. Meanwhile, prepare the rest of the dish. For the soup, bring the water to the boil. As it reaches boiling point, add the mint and then the frozen peas, cover with a lid until it returns to the boil 4. Remove from the heat, strain the peas and mint, reserving 2 cups of the hot liquid. Remove the mint as this was only used to infuse and will not be blended with the peas 5. Blend on a high speed until you are left with a soup, adding the cooking liquid gradually until you reach the desired consistency. Season to taste and pass through a fine sieve into a bowl set over ice to cool.

Store in the fridge until required 6. Pod the fresh peas, then blanch in some lightly salted boiling water for 30 seconds. Refresh the peas in iced water to stop the cooking process, then pop the peas out of their skins 7. Whisk the oil and lemon juice together with a little seasoning until it comes together. Set aside until ready to serve 8. Once the gammon is cooked, remove from the oven and leave to cool in the stock 9. To prepare the crispy eggs, bring a large pot of water to a simmer and pour in the white wine vinegar.

Crack the eggs into individual cups and gently pour each egg in the water. Maintain a very gentle simmer until the whites are cooked but the yolks are still soft and runny. Remove from the water with a slotted spoon and drain on kitchen paper 10. Add flour, the remaining beaten eggs and the breadcrumbs to separate bowls. Roll each egg in the flour, followed by the egg, and finally the breadcrumbs and set aside. For a thicker, crispier finish, repeat the egg and breadcrumb stages for each egg.

11. Before serving, reheat the soup in a pan on the hob. Meanwhile, place the shelled peas, pea shoots and fresh mint leaves in a bowl and dress with the lemon juice and olive oil dressing 12. Slice the cooled gammon steaks into lardons, mix together the honey and mustard to form a glaze over the gammon. SautÊ the lardons in the glaze in a hot pan until golden 13. Deep fry the eggs at 180°C until crispy and golden, then drain on kitchen paper and season with some salt 14. Divide the salad between plates, sprinkle over some gammon lardons then finish with a crispy egg.

Transfer the soup into a pouring jug and serve immediately.

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Pea and Mint Soup - serves 6 Ingredients 20g of butter 2 onions, peeled and sliced 2 garlic clove, peeled and sliced 450ml of water 1 pinch of sugar 500g of petit pois 1 handful of fresh mint 4 tbsp of double cream 6 x sea bass fillet or sea bass, skinned, filleted and pin-boned, weighing 1kg if fresh from fishmongers Method For the bass - put grease proof on a tray. Lay out fillets, season and olive oil, place in oven at 180 degrees and cook for 8 to 10 mins ( guideline only For the pea and mint soup - melt the butter in a large saucepan, add the onions and garlic and cook to soften; set aside. Bring the water to the boil, add salt and a good pinch of sugar, throw in the peas and cook until just tender.

Remove from the heat, add the mint leaves and immediately blitz in a liquidiser, adding the onions and garlic.

Pass through a sieve, and when re-heating to serve, add the cream and adjust the seasoning.

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Jay Geddes Recipes - Heart Warmers

Smoked cheddar and spring onion cakes Ingredients 700/800g jersey royal potatoes 160g smoked cheddar or vegetarian alternative Generous knob of butter 2 heaped tsp English mustard Bunch of spring onions Seasoned plain flour for dusting Good splash of olive oil Chopped walnuts and crisp leaves to serve Method Peel the potatoes, cutting any large ones in half. Put in a pan of lightly salted water and bring to the boil. Simmer for 15 minutes or until completely tender, then drain and return to a low heat to steam dry.

Grate the cheddar or vegetarian alternative into the potato with a good knob of butter and 2 heaped tsp wholegrain mustard, then pass through a ricer or push through a metal sieve with the back of a spoon. Season generously. Trim and finely chop a bunch of spring onions, then stir through. When the mash has cooled slightly, shape into 8 small cakes, then dust lightly in the seasoned plain flour. Heat a good splash of olive oil in a pan and fry the cakes for 5 minutes on each side or until golden and crisp, though soft in the centre, flipping over carefully with a fish slice or palette knife. Fry in batches with extra oil if necessary. Serve with a salad of chopped walnuts and crisp leaves.

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Jay Geddes Recipes - Heart Warmers

One pot chicken chili This Healthy One-Pot Chicken Chili takes only 30 minutes to cook and tastes like a coolweather dream! Whatever the season, everyone who tastes this chili will be going back for more. You can literally do this in 3 easy steps.

This healthy one-pot chicken chili requires only one big pot and the amount of minutes it takes to watch a sitcom‌ Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins serves 6 - 8 Ingredients 3 TB olive oil 2 medium onions, roughly chopped 6 garlic cloves, roughly chopped 4 bell peppers, mixed colors, seeded/roughly chopped 2 1/2 tsp kosher salt 2 1/2 tsp chili powder 2 tsp granulated sugar 2 tsp ground cumin 1 tsp paprika 2 cans (28 oz. each) crushed tomatoes, with all juices 1 whole, cooked rotisserie chicken, meat shredded 2 cups good quality chicken broth Optional for Serving: chopped fresh cilantro for garnish shredded cheese corn tortilla chips Instructions In a large Dutch oven or heavy pot, heat oil until hot. Add onions and garlic. Stir on medium-high heat 3 minutes or until tender. Add bell peppers, salt, chili powder, sugar, cumin, and paprika; stir 2 minutes on medium-high heat.

Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes.

Serve with optional toppings, as desired. Chili keeps well covered and chilled for several days. (In fact, flavor intensifies wonderfully the next day.)

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Jay Geddes Recipes - Heart Warmers

Brioche and white chocolate bread and butter pudding with rum soaked raisins Ingedients: • 30g butter for greasing • 500ml of milk • 1 orange zest • 1 dash of vanilla essence • 50g white chocolate broken up • 50g caster sugar • 2 eggs • 150g raisins soaked in rum • 1 brioche loaf cut into slices Method: 1. pre heat oven to 180 gas mark 4.

2. To begin, grease a large baking dish with the butter.

3. Pour the milk into a large pan and heat until almost simmering - keep stirring to ensure the milk does not burn. Add the white chocolate, orange zest and vanilla. Continue to gently heat and stir.

4. Meanwhile, whisk together the caster sugar and eggs in a large bowl until combined. Once the milk has started to simmer, pour 1/3 of the milk into the sugar and eggs and mix well.

5. Pour the milk, egg and sugar mixture into the pan with the hot milk. Continue to cook on a low heat, stirring continuously until a thin custard forms. Remove from the heat and continue to stir for 2 minutes.

6. Arrange a layer of sliced brioche along the bottom of the greased baking dish, scatter over a handful of raisins. Repeat the process to make more layers and use up the remaining brioche and raisins.

7. Carefully pour the custard onto the brioche so it soaks through and covers the bread. Leave to soak for 15 minutes.

8. Place the brioche and butter pudding in the oven and cook for 40 minutes until the surface is golden brown and the custard is just cooked and has started to set.

9. Remove the dish from the oven and divide into bowls.

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Jay Geddes Recipes - Heart Warmers

Autumn Fruit Pie Ingedients: • 800g (1¾ lb) cooking apples, such as Bramley • 1 tbsp lemon juice • 100g (3½ oz) caster sugar • 2 tbsp cornflour • ½ tsp ground cinnamon • 225g (8oz) blackberries • fresh cream, custard or vanilla • ice cream, to serve Pastry: • 360g (12oz) plain flour, plus extra for dusting • 185g (6oz) cold butter, cut into • small cubes • about 2 tbsp milk, to glaze • 2 tsp caster sugar, to glaze Method: 1. Make the pastry: put the flour in a large bowl with the butter. Rub together with your fingertips until you have incorporated all the butter. Add about 6 tablespoons of cold water until the mixture holds together. Gently gather up, then pat into a ball. Wrap in clingfilm and refrigerate for 30 minutes. Cut off just over half the pastry and leave the rest wrapped. Lightly flour the work surface and rolling pin. Roll out the pastry into a circle about 35cm (14in) across. (See below, Make a light pastry crust).

2. Carefully line the pie tin with the pastry. (Line the tin without stretching.) Place a baking sheet in the oven and preheat the oven to 220°C (200°C fan/425°F/gas 7).

3. Quarter, peel and core the apples, then cut them into slices about 5mm (¼ in) thick. Put them in a large bowl and toss with the lemon juice. Mix the sugar with the cornflour and cinnamon in a bowl, then toss with the apples. Tip in the blackberries and briefly toss everything together. Be gentle when tossing, or the fruit will break up. Tip the fruit into the pastry-lined tin.

4. Roll out the remaining pastry and cut into long strips, to make the lattice its a simple up and under (look at the picture for details).

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Jay Geddes Recipes - Heart Warmers

White chocolate, strawberries and a cheeky prosecco cake Makes 6-8 Ingedients: • 1 Punnet fresh strawberries • 2 Eggs • 5 tbsp Strawberry jam • 120g Golden caster sugar • 320g Icing sugar • 120g Self-raising flour • 2 140g packets White chocolate fingers • 230g Margarine unsalted butter • 8 tbsp Prosecco Method: 1. Preheat the oven to 180°C/160°C fan/350°F/gas 4. Line two 5 inch baking tins and grease well with margarine/butter.

2. Cream the butter and the sugar together until the mixture is nice and fluffy.

3. Add the eggs one at a time and mix well.

4. Sieve the flour into the bowl and fold into the mixture.

5. Divide the mixture evenly between both tins.

6. Place into the oven and bake for 20-25 minutes.

7. Once ready, take out the oven and leave to cool on a wire rack.

Frosting: 1. Cream the butter on its own for about 5 minutes on a medium speed.

2. Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.

3. Add the prosecco and whisk together for one minute. Set aside.

Assemble the cake: 1. Take the cooled cakes and carefully slice the domed top off of each to provide a flat surface. Slice each cake in half with a sharp knife so you have got 4 thin cakes. Place the bottom section onto a board, using a small dollop of frosting to secure it in place.

2. On top of the bottom layer of cake add a tablespoon of jam and smooth down with the palette knife, leaving about half an inch to the edge, you don’t want your jam to seep out the edges. Repeat on every layer of the cake apart from the top one.

3. Place some frosting on the top layer of the cake then spread it all over and down the sides, covering the cake entirely.

4. Now add the chocolate fingers. Work your way round the cake, pressing them lightly into the frosting to hold them in place.

5. Add the strawberries to the top of the cake leaving them whole. Put as many as you can fit on.

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Jay Geddes Recipes - Heart Warmers

Cherry chocolate fruitcake Ingedients: • 2 cups dried cherries chopped • 1/2 cup brandy or rum • 3/4 cup unsalted butter • 1 1/2 cups sugar • 1 1/2 teaspoons baking powder • 1 teaspoon salt • 1 teaspoon vanilla extract • ¼ teaspoon almond extract • 3 large eggs • 2 cups of all purpose flour Method: 1. Combine the dried cherries with brandy, rum, or water. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.

2. Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2” x 4 1/2” loaf pans, five 7” wooden bakers, six 7” paper bake & give pans, one 12-cup bundt-style pan, or two 6-cup bundt-style pans.

3. In a large bowl, beat together the butter, sugar, baking powder, salt, flavors, and cake enhancer.

4. Beat in the eggs one at time. Stir in the flour alternately with the milk.

5. Combine the dried cherries and their liquid, candied cherries, Jammy Bits, chocolate chips, and nuts. Stir into the cake batter.

6. Spoon the batter into the lightly greased pans, filling them about three-quarters full. Bake for 50 to 100 minutes; the smaller the pan, the shorter the baking time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.

7. Remove the cakes from the oven. If you’re removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you’ve baked them in paper pans, they can stay right in the pan.

8. If you’re using simple syrup, brush the warm cakes all over, continuing to brush until you’ve used it all. If you choose not to use the syrup, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.

9. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or syrup weekly), before serving.

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