First Year Cook Book 2020

Ruben’s “PASTA WITH MASCARPONE SAUCE” Ingredients (for 4) 500g pasta Bunch of spring onions Mushrooms (250/300g) Tub mascarpone cheese (500g) Packet of bacon (can replace with a pack of halloumi cheese if vegetarian) Butter Seasoning Method 1.

2.

3.

4.

5.

6.

7.

Boil the water, add salt and add pasta. Cool for time given on the pasta packet.

Slice spring onions, bacon (or halloumi) and mushrooms.

Fry bacon (or halloumi) and spring onions in butter for two minutes.

Add mushrooms and fry until soft.

Add the mascarpone until melted and warm.

Mix in cooked pasta .

Season and serve.

Ruben’s “AUSTRALIAN FLAPJACKS” Ingredients 56g Brown sugar 56g margarine 56g oats 56g plain flour 28g desiccated coconut Tablespoon syrup Handful sultanas Method: 1) Melt margarine, syrup and sugar in a pan.

2) Mix in coconut, oats, flour and sultanas.

3) Grease baking tray and put 8 flattened balls of mixture on it.

4) Bake at 175°C in pre-heated oven for 15 minutes.

Uzair’s “BEANS ON POINT”

Ingredients Runner beans Olive oil (2tbs) Minced garlic (2tsp) Lemon juice (1tbs) 1 cup of stock Method 1) In a pan, on low heat add oil, garlic, trimmed beans and the lemon juice.

2) Add the stock, and season.

3) Cover and leave for 20 minutes.

Enjoy!

Eddie’s “DAY-OUT EASY CHILLI” Ingredients 500g diced braising beef steak 1 red onion (chopped) 1 clove of garlic (crushed) 1 tin kidney beans (in chilli sauce) ½ tin water 1 tin chopped tomatoes 1 red chilli, finely chopped.

1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground paprika Salt and pepper Dash of Worcestershire sauce Optional – extra chilli powder/chilli flakes for more heat to taste.

Method Preparation time: Cooking time:

5-10 minutes 2.5-3 hours

1) Preheat the oven to 1800C. 2) Put all the ingredients in an ovenproof casserole dish/pan with lid.

3) Mix well, and pop in the oven. This can be set on a timer if there is enough water, so that it is ready when coming home.

4) Serve with rice, nachos, jalapenos and guacamole.

Pablo’s “SALMOREJO” Salmorejo is a typical dish from Córdoba, Spain where my family comes from and is one of my favourite dishes.

Ingredients 1kg vine ripened tomatoes, cored and chopped into large pieces 1 loaf rustic white bread, crust removed and cut into 3-4cm pieces 1 garlic clove 250ml extra virgin olive oil Salt to taste Dash white vinegar 1 egg, hard boiled, chopped into small pieces 100g chopped serrano ham Method 1) 2) 3) 4) 5) 6)

In a bowl, put the tomatoes and bread so that the bread is soaked for 3-4 hours.

In a blender, puree the chopped tomatoes with the bread and garlic.

When very smooth, add olive oil and mix well again.

Season with salt and vinegar to taste.

Cover and refrigerate for at least 30 minutes.

To serve, garnish with eggs, ham and a drizzle of olive oil.

Benni’s “GLUTEN FREE CHOCOLATE COCONUT BALLS” Makes 20 small balls Ingredients 250g Butter (for dairy-free, use coconut butter) 100g Sugar 200g Gluten free oats 2 tablespoons of cocoa 2 teaspoons of coffee 1 teaspoon of vanilla extract 50g of milk (optional) 100g of desiccated coconut Method 1) 2) 3) 4)

Mix all together (except the desiccated coconut) with your fingers.

Roll small balls (1.5 cm diameter).

Pour the desiccated coconut on a flat plate and roll the balls until they are covered.

Leave on the flat plate in the fridge for 20 minutes.

Ready to eat!

Michael’s “CHICKEN FAJITAS” Ingredients Chicken strips Large Peppers - orange, yellow, green 1 large onion 1 lemon Extra virgin olive oil Sea salt Black Pepper Soft Tortilla (8-10) Grated cheddar or mozzarella Lettuce iceberg / rocket Fresh tomatoes Chopped avocado Guacamole Tomato salsa Greek yoghurt Method 1) 2) 3) 4) Enjoy!

Cook the chicken in a table spoon of oil with the onion.

Add the peppers, squeeze the lemon juice, salt and pepper.

Heat Tortillas in the oven, covered in foil so they don’t dry out.

Add all the other ingredients to your liking, layering the sauces and wrap or roll the Tortilla.

Oliver’s “SWEETCORN SOUP” This is my favourite dish, and I have it once a week. It is simple to make, yet it is delicious.

Serves: 3 Time to prepare: 10 minutes Time to cook: 20 minutes Ingredients 250g of sweet corn 3 stalks of spring onions (finely sliced) 3 medium eggs 2 chicken stock pots 1.5 L of Water Salt and pepper (optional) Method 1.

2.

3.

4.

5.

Enjoy!

First, add all of the water to the pot and heat it on high flame until it boils. Then, reduce the flame to medium for the rest of the cooking.

Next, add the chicken stock pot to the water and wait until it dissolves. In the meantime, chop the spring onions into small chunks and leave them on the chopping board. After that, beat the eggs and add some salt and pepper to give it flavour.

Once the water has boiled, add in all of the spring onions and sweetcorn to let them cook.

After five to ten minutes, add the eggs (these cook very quickly). Cook for another five to ten minutes while stirring well. For the last few minutes, turn off the flame completely, letting it cool down slightly.

Finally, serve in bowls.

Oscar’s “STUPENDOUS FUDGE BROWNIES” Ingredients 140g of plain flour 75g of good quality cocoa powder 550g of light brown muscovado sugar A pinch of salt 140g of butter (unsalted) 4 eggs 100g of quality white chocolate A teaspoon of vanilla essence You will need a 25 cm square baking tin of about 5cm deep lined with foil.

Method 1) Pre-heat the oven at 325°F. 2) Melt the butter in a pan.

3) With a wooden spoon, beat the eggs and sugar lightly in a bowl, making sure there are no lumps. Now stir in the vanilla and the melted butter.

4) Into the mixture, sift in the flour and cocoa and combine by stirring gently. Do not overmix otherwise the brownies will become stodgy.

5) Finally, break the chocolate into small pieces and stir them into the mixture.

6) Pour the mixture into the tin and bake for approximately 40 minutes.

7) You may check if ready to take out of the oven by prodding a skewer into the brownie centre. If ready it should come out clean. Do not overcook!

8) Let it cool completely before removing from the tin. Remove the foil and cut into small squares.

9) Taste them and see how Stupendous they really are……Enjoy!

Tobi’s CHOCOLATE CHIP MUFFINS Makes 12 Ingredients 250g plain flour 100g caster sugar 3 tsp baking powder 75g white chocolate chips 75g milk chocolate chips 175ml whole milk 75ml vegetable oil 1 large egg Sprinkle of caster sugar Oven temperature: 200°C Fill your 12-hole muffin tin with muffin cases Method 1) 2) 3) 4) 5) 6) 7)

Put flour, sugar, baking powder, white/milk chocolate chips into a bowl and combine.

In another bowl, whisk oil, milk and egg.

Add this mixture to the dry ingredients and whisk until batter moistened.

Fill muffin cases 2/3 full with mixture.

Sprinkle a small amount of caster sugar on top of each.

Bake for 20 minutes or until a skewer inserted in centre comes out clean.

Serve warm or cold.

Henry’s “SALMON PASTA”

Ingredients 400g of pasta 200g of smoked salmon 2 heaped soup spoons of crème fraîche Grated cheese and asparagus on the side

Method 1) 2) 3) 4) 5) 6)

Boil half a saucepan of water and then add the pasta, cook for (the time labelled on the packet).

Next slice the smoked salmon into sizeable chunks (about 1.5 cm by 4cm).

Chop of the ends of the asparagus (the very hard parts, usually white).

Boil another half sauce pan of water and then add the chopped asparagus and cook for 9-11 minutes.

Add salt and pepper to your liking.

Prepare some grated cheese to add to the dish and enjoy.

Shane’s “FISH CAKES” Ingredients 3 cans of tuna chunks 1 onion 1 green chilli 2 baby potatoes 2 eggs 250g of breadcrumbs 20g of flour (optional) Basic seasoning.

Method 1) Open your cans of Tuna and mash the chunks into extremely small pieces. Add these to a large bowl.

2) Now, crack an egg into the bowl.

Incorporate the egg into the tuna.

3) Slice your green chilli finely and add it to the bowl. Next, chop your potatoes and add them to the bowl. Take time here to add basic seasoning and any other spices you would like to include.

4) Roll your mixture into several bite-sized balls.

5) Setup your breadcrumbs and flour in one bowl and your spare egg in another.

6) Grab a standard pan and add 250 ml of oil.

Proceed to turn the pan on high-heat 7) Thoroughly cover each ball in a coating of egg then, cover each ball in a coating of breadcrumbs and put 4-5 of the balls at a time in the oil for 5-6 minutes.

Jason’s “PENNE PASTA BOLOGNESE” A firm family favourite!

Ingredients Olive oil 500g beef mince 3 medium size onions, diced Garlic marinade Ginger marinade 2 medium scotch bonnets 2 tsp chilli flakes (optional) Bolst curry powder 2 x 500g cartons passata 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do) 500g dried penne pasta Stock cubes Freshly chopped parsley or basil Parmesan cheese

Method 1) Heat a splash of oil in a casserole pan on a medium heat, add the curry, garlic and ginger marinade, some of the scotch bonnet and onions and cook for 2 minutes, or until onions slightly soften, stirring occasionally.

2) Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until it completely browns. Season mince with stock cubes, cover with a lid and allow to cook thoroughly. Add some chilli flakes to mince meat if you want additional heat.

3) Meanwhile, heat a splash of oil in a pan, add passata, stir well, add remaining scotch bonnet and onions and cover to cook. Once the mince and passata are cooked, add mince meat to passata and season to taste with your stock cubes. Note: if you like your pasta sauce hot, add the scotch bonnet seeds and more chilli flakes to the sauce.

4) Once the bolognese sauce is ready, cook the penne pasta in boiling water according to the packet instructions.

5) Once the penne pasta is cooked, drain, reserving a mugful of cooking water, then return to the pan with a drizzle of extra virgin olive oil.

6) Toss to coat the penne pasta, loosening with a splash of cooking water, if needed.

7) Divide the penne pasta between plates or bowls, add a good spoonful of bolognese to each, then serve with a fine grating of Parmesan, a garnish of fresh parsley and a portion of seasonal steamed vegetables.

Eashan’s “PASTA WITH TUNA SAUCE” Ingredients 1 onion finely chopped 2 cloves garlic finely chopped Olive oil Tomato purée 1 tin plum tomatoes Salt Pepper Dried oregano 1 tin of tuna, drained Capers Parmesan cheese and chopped parsley to serve 1 pack of pasta of your choice Method 1) 2) 3) 4) 5) 6) 7) 8) 9) 10)

Fry the onion in 2 tablespoons of olive oil till soft.

Add the garlic and fry for another minute.

Add a tablespoon of tomato purée and stir in.

Add the tinned tomatoes and break up with the back of a spoon.

Cook on a low heat for about 10-15 minutes until thickened.

Meanwhile cook the pasta according to pack instructions in plenty of boiling and salted water.

Season the sauce with salt, pepper and dried oregano.

Add the tuna and a few teaspoons of capers.

Mix the cooked pasta into the sauce.

Garnish with freshly grated Parmesan and parsley to serve.

Sam’s “NANNIE’S BEST EVER STICKY TOFFEE PUDDING” Ingredients Topping 90g dark muscovado sugar 50g butter 3 tablespoons double cream Sponge Mixture 75g dried apricots (finely chopped) ½ teaspoon bicarbonate of soda 150ml boiling water 50g butter 75g caster sugar 1 small egg (beaten) 110g plain flour ½ teaspoon baking powder Method 1) Grease a 1 litre pudding basin.

2) Place the topping ingredients in a small pan and stir until the butter melts and the sugar dissolves. Simmer for 2-3 minutes. Pour into the buttered 1 litre pudding basin.

3) Place the apricots in a small bowl with the bicarbonate of soda and pour over the boiling water. Set aside to cool.

4) Cream the butter with the sugar until light and fluffy.

5) Beat in the egg.

6) Sift the flour with the baking powder and fold into the creamed butter and sugar.

7) Stir in the apricot mixture and pour into the pudding basin (on top of the topping).

8) Cover with foil and secure with an elastic band.

9) Steam in a deep pan with water halfway up the dish. Boil for 2 hours (topping up the water regularly so that it does not boil dry).

10) Turn onto a warm dish and serve with cream, custard or ice cream. Enjoy!

Rayaan’s “FRENCH TOAST” Ingredients (makes 3 portions) 2 eggs Ground cinnamon (optional) Vanilla extract Bread Milk Maple syrup (optional) Method 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11)

Crack 2 eggs into a bowl and start stirring it.

Then add 25ml of milk and then start stirring.

After that add 5ml of vanilla extract and stir.

Then add a pinch of cinnamon and stir. (Optional) After add 4 teaspoons of sugar and stir.

After that take a pan and put a dash of oil on it and turn the heat to half way.

Then completely soak a slice of bread in the batter and gently lay it on the pan.

After 2 minutes flip the bread on the other side and leave that to cook for 2 more minutes.

Do this with 3 slices of bread before you run out of batter.

Make sure that when it is cooked it turns into a golden-brownish colour.

If you want you can add maple syrup to add more sweetness. (Optional)

Alex’s “CHOCOLATE SHORTCAKE” Method 1) Crush 225g of chocolate digestives in a plastic bag, using a rolling pin.

2) Melt 120g of butter and 80g of golden syrup in a small saucepan.

3) Add 4 heaped teaspoons of drinking chocolate to the mixture in the saucepan.

4) Mix the contents of the saucepan with the biscuit crumbs so that they are all coated in the chocolate sauce.

5) Grease the base and the sides of a small square or rectangular dish. e.g. 20cm by 20cm.

6) Pour the mixture into the dish, smooth it over and put it in the fridge to set.

7) Once set, ease the chocolate shortcake out of the tin with a knife. Sprinkle some caster sugar over the top and then cut it into fingers, each approximately 10cm by 3cm.

Alasdair’s “GNOCCHI GRILL” Ingredients 75g of cheese, grated 2 x 500g bags of Gnocchi Slice of bread, grated into breadcrumbs 125g of Mascarpone 400g tin of chopped tomatoes ½ teaspoon of basil ½ teaspoon of black pepper Small head of broccoli Small head of cauliflower 29cm x 19.5cm baking dish Method 1) Cook gnocchi according to packet instructions, drain and empty into baking dish – spread out evenly in the dish.

2) While cooking gnocchi, also cook broccoli and cauliflower (steam or boil), drain and cut into small pieces and lay on top of gnocchi in the baking dish.

3) Sauce – Empty contents of 400g tin of chopped tomatoes into saucepan, heat on a medium heat, add the mascarpone and stir until the mascarpone has melted. Add the basil, and black pepper and season to taste.

Once heated through, add sauce to the baking dish and stir through the gnocchi and vegetables.

4) Sprinkle breadcrumbs over the top of the contents of the dish.

5) Sprinkle grated cheese over the top of the breadcrumbs.

6) Heat under the grill for about 10-15 minutes until the cheese has melted and the breadcrumbs have turned golden brown.

7) Serve and enjoy! :)

Dante’s “WELSH CAKES” Ingredients 225g self-raising flour Pinch of salt 100g butter 50g sugar 50g raisins (or 50g mixed size dark and milk chocolate chips) 1 egg 2 tablespoons of milk (to mix) Method 1) Mix flour and salt and rub in the butter.

2) Stir in the sugar and raisins/chocolate chips.

3) Mix to a fairly stiff dough with beaten egg and milk.

4) Roll out about 5mm in thickness and cut into rounds using a 6.5cm cutter.

5) Gather up trimmings and re-roll to make more.

6) Cook on a medium-hot lightly greased griddle pan for about 3 minutes on each side.

7) Serve with sprinkled caster sugar, hot or cold

Dante’s “GUJARATI CHICKEN CURRY” Ingredients Chicken breast marinaded in cumin, chilli powder, garlic, ginger and chilli masala paste for 12 hours Pinch of salt Teaspoon of turmeric, cumin powder, coriander powder Fresh green coriander Three red onions Two fresh tomatoes finely chopped Tinned tomato Add a splash of water Method 1) Cook the onion on low heat to avoid burning in oil with clove and cumin seeds.

2) Add the chicken fresh tomato and splash of water.

3) Cook gently then add tinned tomato.

4) Cover and simmer, stirring occasionally until all ingredients are soft.

5) Sprinkle with freshly chopped coriander.

6) Serve with basmati rice.

7) Add oven roasted broccoli on the side for a modern twist.

Avi’s “INDIAN BUTTER CHICKEN CURRY” (serves 4) Ingredients For marinade: 600g boneless chicken thighs 2 tablespoons yoghurt 1 tablespoon lime juice 2 tablespoons ginger garlic paste 1 tablespoon coriander powder ½ teaspoon cumin powder ½ teaspoon salt ½ teaspoon turmeric ¼ teaspoon garam masala 1 tablespoon cooking oil

For curry: 4 tablespoons cooking oil 1 tablespoon dry coriander seeds 4 small green cardamoms 2 big cardamoms 2 bay leaves 1 inch cinnamon stick 1 star anise 4 peppercorns 1 dried red chilli (optional) ½ inch ginger 3 cloves garlic 1 medium onions 1 handful cashew nuts (optional) 2 large tomatoes 2 tablespoons butter 2 cups water ½ teaspoon salt 1 teaspoon sugar 2 tablespoons cream ½ teaspoon dry fenugreek leaves coriander and ginger juliennes to garnish

Method For marinade 1) Cut the chicken into bitesize pieces and put them in a bowl.

2) Put in the yoghurt, lime juice, ginger garlic paste, coriander powder, cumin powder, salt, turmeric, garam masala and cooking oil.

3) Mix into chicken thoroughly with hands and let it rest for at least ½ an hour.

For curry 1) Put 2 tablespoons of cooking oil into a pan.

2) When the oil is hot, add cumin seeds, all whole spices (dry coriander seeds, small and big cardamoms, bay leaves, cinnamon stick, star anise, peppercorns and (optional) dried red chilli) and ginger and garlic.

3) Add onions into the pan and fry them off for 2 minutes.

4) Add cashew nuts (optional) and fry for another minutes.

5) Add tomatoes and fry until they are soft whilst stirring regularly.

6) Set the mix aside to cool and take out the visible whole spices.

7) Blend the mixture into a smooth paste.

8) In a new pan melt the butter and the marinated chicken.

9) Fry until chicken is half cooked and then add the blended curry.

10) Add the water, salt and sugar and close the lid.

11) Let it simmer at a low heat for twenty minutes.

12) Add the dried fenugreek powder once done along with the cream. Remove from heat and garnish with fresh coriander leaves and ginger juliennes.

Angus’s “SPICY BEEF CASSEROLE” Ingredients 500g diced braising steak 1 onion 3 cloves of garlic 2 tablespoons of olive oil 1½ tablespoons of plain flour 1 teaspoon of ground ginger 1 teaspoon of (hot) paprika 1 teaspoon of hot chilli powder 700ml beef stock 1 large or 2 small carrots - sliced 3 potatoes – peeled and chopped into 3 or 4 chunks 1 teaspoon of Marmite (optional depending on whether you love it or hate it..)

Method 1) Heat the oven to 160°C. 2) Put the flour, ground ginger, paprika and chilli powder in a large bowl. Add the diced beef and stir to mix, ensuring all the beef is coated.

3) Slice the onion and garlic. Heat the oil in a large pan and fry the onion and garlic until they start to turn brown.

Turn up the heat and add the beef. When the beef is browned take off the heat and stir in the sliced carrot.

Add a little of the stock and use this to scrape the bottom of the pan, capturing all the flavoursome crispy bits that may otherwise be left behind. Add the rest of the stock, plus the marmite if using.

4) Transfer to a casserole dish, put the lid on, and put in the oven. After 1 and a half hours add the potatoes (and some more stock if needed). Cook for a further 45 minutes until the potatoes are cooked through and the beef is tender.

5) Serve with rice and green beans.

Joseph’s “ROASTED PEPPER RISOTTO WITH OVEN BAKED SALMON” - Serves 4 This dish is a family favourite in our household and features regularly on the menu. We prefer it with salmon but it would taste equally good served with chicken or serve as an appetiser for six.

Ingredients 4 salmon fillets 1 lemon 1 red pepper 1 yellow pepper 2 tbsp olive oil 2 tbsp butter 1 onion, chopped 2 cloves garlic, crushed 275g risotto rice 1 litre vegetable stock 50g parmesan, freshly grated Freshly ground black pepper Parmesan to serve (optional) Method 1) Pre-heat the oven to 180°C 2) Lie the salmon fillets on a piece of foil and add slices of lemon and a small amount of butter on each fillet.

Wrap to form a parcel and place on a baking tray. Tip: don't wrap the foil too tight.

3) Slice the peppers into quarters and place skin side up on a baking tray. Place under a hot grill until brown and the skin is becoming loose. Once cool enough to handle remove the skin and cut the peppers into fairly thin slice. Set aside.

4) In a medium pan warm the olive oil and butter until melted and add the onion and garlic to the pan. Cook until the onion softens and you can start to smell the garlic. Add the peppers and cook for a further minute.

5) Add the risotto rice to the pan making sure that you stir continuously to stop the rice from sticking. The rice should be coated in the oil/butter and become translucent around the edges.

6) Add the stock a ladle full at a time ensuring that the liquid is absorbed between each addition.

Continue stirring to ensure the rice does not stick to the bottom of the pan. Tip: Be patient, this process is fairly slow but it is worth it!

7) When you start to add the stock put the salmon into the pre-heated oven and set a timer for 25 minutes.

8) Once you have added all the stock or when the rice retains a slight bite you may remove the pan from the heat. If more liquid is needed add more stock or simply add some boiling water.

9) Once off the heat add the parmesan and freshly ground black pepper to taste, stir and set aside with the lid on for 3 minutes. Tip: Make sure you put the lid on to keep the steam inside the pan. This process makes the end result taste so much better.

10) Serve in a bowl with the baked salmon and finish with some freshly grated parmesan.

Louis’s “CHOCOLATE CHILLI”

Ingredients Olive oil Onion 800g Minced Beef Mild (or hot!) chilli powder Paprika Ground cumin Majoram Salt and pepper Large jar of passata (680g) Dark chocolate or cocoa powder Beef stock pot (or cube) Tomato puree 2 tins black beans Tin of sweetcorn To serve – rice, grated cheese, sour cream

Method 1) In a large casserole dish (with a lid), sweat the onion in a spoon of olive oil 2) Turn the heat up, add the mince and fry until brown 3) Add the spices – 2-3 teaspoons of each or to taste. Keep stirring.

4) Add the passata and stock pot then half fill the empty passata jar with water, shake to get all tomato out, and add to pot.

5) Add a few squares of chocolate, a big squeeze of tomato puree, marjoram and salt and pepper to taste.

6) Bring to the boil, put a lid on and transfer to a low oven (140oC) for 2-3 hours. It might need a bit more water so check occasionally and add if needed.

7) Half an hour before taking out, add the rinsed black beans and sweetcorn and return to oven.

8) To cook the rice, put twice as much water as rice in a pan with a lid and bring to the boil. As soon as it boils, turn the heat to low and leave until all the water is absorbed. Don’t stir!

9) Serve the chilli with the rice and grated cheese and sour cream on top.

Enjoy!

Viren’s “ASPARAGUS AND SPRING GREENS PASTA” Ingredients Bunch of asparagus, trimmed.

A bunch of spring greens, chopped up.

Pasta - any (we used fusilli).

Some pine nuts.

Pesto (see below) To make pesto (can use shop bought) - put all in blender and blitz Lots of basil Parmesan Pine nuts (handful) Olive oil Salt Small clove of garlic 1 tbs of water Method 1) Put pasta to boil (as per instructions). Cook very al dente (7-8 mins in boiling water).

2) At the same time, in a separate pan, put some olive oil and start grilling asparagus. Don’t move around too much so that it can roast in the pan. Should take about 6 mins.

3) Put pine nuts in the Asparagus pan and let it toast for about a min (take care not to burn).

4) Put spring greens in the same pan and toss for about a min (greens will wilt).

5) Now put pesto and mix everything. Add salt to taste. Lower the flame.

6) Drain pasta. Keep a tiny bit of pasta water.

7) Add pasta to the asparagus pan mix everything. Put some of the pasta water (1-2 tbsp) and let it sit in the pan on low flame for a min. Everything should come together.

8) Dish out and add more parmesan if required (we didn’t)

Leo’s “AUSTRIAN GOULASH” Ingredients For goulash 1kg diced braising steak 1kg onions 2 table spoons of Dijon mustard 25g sweet paprika powder 1 table spoon of marjoram ½ litre beef stock 3 crushed garlic cloves Salt Pepper For little dumplings (nockerl) 250g strong flour ¼ litre milk 1 egg 3 table spoons of oil Salt Method Goulash 1) Chop the onions finely and fry lightly in a little oil until transparent. Add the crushed garlic, then the diced brazing steak together with the mustard, paprika powder, marjoram, salt and pepper.

2) Fry until the meat is sealed. Transfer the mix into a cast iron casserole. Add beef stock and simmer on the stove or put in oven at 180°C for the first half hour and then reduce heat to 160°C for another hour and a half. Stir occasionally.

Little dumplings (Nockerl) 1) Mix the milk with the egg, then mix with the flour.

2) Add the oil and salt. Mix thoroughly with an electric whisk until smooth.

3) If you have an Austrian nockerl-maker then grate the mixture into boiling salted water.

4) If not, then use a small spoon and drop small amounts of the mixture into boiling salt water.

5) Lift the little dumplings (nockerl) out of the water after 1-2 minutes using a large slotted lade, repeat until all the mixture is used.

Alex’s “RISOTTO WITH PANCETTA AND PEAS” Ingredients 1 onion 2 tbsp olive oil 3 tbsp butter 200g pancetta 500g risotto rice 1l hot chicken stock 400g frozen peas Freshly grated parmesan cheese Method 1) 2) 3) 4) 5)

Cook pancetta until crispy (about 5 minutes) in 1 tbsp of olive oil and 1 tbsp of butter.

When crispy, remove from pan and add the chopped onion with 1 tbsp olive oil and 1 tbsp of butter.

Fry until lightly browned (also about 5 minutes).

Add 500g risotto rice and the cooked pancetta and stir to combine.

Mix in 1 litre hot chicken stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for about 20 minutes, until the rice is almost tender and the liquid has been absorbed.

6) Stir in 400g frozen peas and cook just until peas are cooked through (about 3 minutes). Add 1 tbsp of butter and mix through until just melted. Serve sprinkled with parmesan cheese.

Ewan’s “MINTY LAMB CHOPS” Serves 4 Ingredients 8 lamb chops/ lamb steaks 30g of fresh mint 30g fresh coriander 30g of flat-leaf parsley 1 teaspoon of salt 15g fresh ginger (peeled and diced) 50ml of lemon juice 50ml of soy sauce 120ml of vegetable oil 3 or 4 tablespoons of honey 2 tablespoons of red wine vinegar 2 tablespoons of water 4 garlic cloves (peeled and diced) 2 red chillies (deseeded) (optional – can add more or less to taste!)

Method 1) Put all of the ingredients above into a food processor and mix together until thoroughly combined.

Pour over the lamb chops in a dish, cover with cling film and leave in the fridge overnight.

2) Put a griddle pan over high heat until piping hot. Take your lamb chops out of the marinade and let the excess drip off. Cook over the high heat on all sides for about 5 minutes until the meat is sealed.

3) Put the meat into a baking tray and cook in a hot oven for a further 15 minutes.

4) Heat the marinade in a saucepan until boiling – pour a little extra over the chops before serving.

5) Nice served with new potatoes and green vegetables.

Ben’s “PORK FILO PIE” Ingredients 750 g lean pork mince (5% fat) 2 large white onions, finely diced 4 garlic cloves, crushed and diced 1 tablespoon of Worcester sauce 1 tsp salt 400ml beef stock 400ml chicken stock 400g potatoes, peeled and diced 5 sheets of filo pastry 1 tsp nigella seeds Method 1) Preheat the oven to fan 180°C/gas 4.

2) Evenly spread the minced pork on a baking tray lined baking parchment and roast on the top shelf of the oven for 40 minutes or until dry and light brown. Stir and break up the pork every 10 minutes to ensure it cooks evenly.

3) Heat a tablespoon of vegetable oil in a large non-stick pan over a high heat. Add the onions and cook for 7 minutes or until softened.

4) Add the garlic and cook for a further 3 minutes.

5) Pour in the beef and chicken stock, worcester sauce and salt, add the cooked pork mince and potatoes and bring to a gentle boil. Cook for 20 minutes, or until the potatoes are soft and the sauce has thickened.

6) Transfer to a 30 x 25cm oven proof dish 7) Cut each filo sheet in half. Lightly coat each piece with vegetable oil and lightly scrunch it. Place the pastry, oiled-side up, over the pork mixture. Continue with the remaining sheets of pastry to cover all the meat. Sprinkle nigella seeds on the top of the pastry.

8) Bake the pie in the oven for 20–25 minutes or until the filo is brown and crispy

Noel’s “TRADITIONAL DUTCH OLIEBOLLEN” Makes 40 doughnuts Ingredients: Oliebollen in Holland s eaten all year round, but is most commonly eaten during New Year.

Ingredients: 4 cups of all-purpose dry yeast ¼ cup of white sugar 2 large eggs 8 cups of oil 1 teaspoon of salt 2 cups of milk 4 ½ teaspoons of dry yeast Ground cinnamon Ground sugar Method: 1) Mix 1 tsp of white sugar with ½ cup of warm water. Sprinkle the yeast and leave it for 10 minutes.

2) Mix together in a large bowl the yeast, the flour and ¼ cup of white sugar. Add the eggs.

3) Warm the milk and pour half of the milk to the flour and mix well. Add the rest of the milk and whisk until smooth.

4) Cover the bowl and keep for 1 hour in a warm place to rise and add salt. You can add raisins as an optional sauce.

5) Place a deep pan no heat and add oil. Wait until it is bubbling.

6) Use two tbs for the dough, and use a slotted spoon to pick out the dough from the oil.

7) Using oiled tbs scrape and put the oliebollen in the hot oil. The dough will sink and pop up again.

8) Keep flipping until golden brown on both sides and remove the oliebollen from the pan.

Miss Barnes’ “PESTO AND MOZZERELLA RISOTTO” Ingredients 250g Arborio risotto rice 1 onion 2 cloves of garlic 250g of mozzarella 1 knob of butter 200g petite pois ½ pot of green pesto 3 tsp Bouillon 1 litre boiling water Method 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11)

Chop and dice the garlic and onions Heat the butter in a large saucepan then add the onions and garlic Cook until soft Boil water in a kettle and mix in Bouillon in a measuring jug Add the rice to the onions and garlic with a little extra butter Add a spoon of pesto to the rice, onion and garlic Add the hot water and Bouillon to the rice mixture whilst stirring Bring to simmer and cook for 45 minutes Add in the peas, mozzarella and the rest of the pesto Stir and cook for another 5 minutes Serve and enjoy!

Mr Hill’s “GOATS CHEESE, ONION and TOMATO TARTS” Ingredients 225g pack ready-rolled puff pastry 1 bag of red onions (about 10-12) 2 x 100g goats Cheese.

4 thyme sprigs (optional) Olive oil and balsamic vinegar for dressing 1 bag rocket leaves 50g butter 1 tsp sugar Method 1) Chop the red onions across, so that you end up with lovely long stringy bits of onion.

2) Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 minutes, until softened.

3) Remove the lid, add the sugar, then cook for 15-20 minutes, stirring, until all of the liquid has evaporated and onions have softened.

4) Heat the oven to 220˚C/fan 200C/gas 7.

5) Roll out the pastry and cut into four rectangles or circles and place on a baking sheet. Score a border 1cm in from the edge of the pastry with a fork or knife.

6) Spoon the onions into the middle of each tart then top with the goats cheese and thyme.

7) Drizzle with olive oil and bake for 15-20 minutes, until the cheese has melted and the pastry has risen and is golden brown.

8) Half way through you can add the cherry tomatoes, which you will have chopped in half.

Serve with a Rocket Salad, which you can drizzle with Balsamic Dressing.

Yum!

Mrs Peattie’s “GRANNY’S CORNISH PASTY” Ingredients (makes 2 large pasties) A packet of puff pastry 1 onion 2 large potatoes ¼ Swede 250 gr chuck beef/beef skirt/rump steak Pepper Half a cup of milk Method: 1) Preheat oven to 200 degrees.

2) Peel the potatoes and dice them so they are incredibly fine.

3) Peel the swede and dice the swede so it is incredibly fine.

4) Chop the onion into dice size pieces.

5) Cut the meat into very small pieces (slightly bigger than diced).

6) Roll the puff pastry out, it should be about a cm thick. Cut the pastry into two rounds using two dinner plates.

7) Mix the swede, potato, meat and onion together. Add lots of pepper. Place this filling on one half of each circle of pastry. You need to make sure there is a good few cm between the edge of the pastry and the filling.

8) Dampen the edge of the circle of pastry with milk. Fold the pastry to cover the mixture, essentially your pastry should now resemble a semi-circle in appearance.

9) Press the edges of the pastry together and crimp it with your fingers to seal.

10) Make two or three ventilation slits in the top of the pasty.

11) Brush the pastry with some milk, not very much, to give it some sheen.

12) Place the pasties on a baking tray and pop in the over. Cook for half an hour at 200 degrees After half an hour turn the oven down to 160 and cook for a further half an hour. I usually then turn the oven off and leave them sitting in there for about 10 minutes. The pasties should be golden, dark brown.

You want the pastry thoroughly cooked so you can eat them in your hands if you want to.

Don’t worry if your pasties split mine frequently do and they still taste lovely. Mine also tend to grow in the oven! I think they taste best eaten outside preferably on a beach or a cliff top walk!