recipe book

Hasselback potatoes with gorgonzola & honey

Ingredients:

    steps:

1. 1. Preheat the oven to 200ºC/400°F/gas 6.
   2. Make cuts across the width of each potato, 1 to 2mm apart, all the way along. Slice about two-thirds of the way into the flesh.
   3. Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves.
   4. Cube, then dot the butter over the base of a large roasting tray and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through, basting with the butter in the tray a few times during cooking and turning regularly until they are golden and crisp all over.
   5. Drizzle all the spuds lightly with the honey, then return to the oven or another 5 minutes.
   6. Remove from the oven and place the potatoes on a board or platter. Crumble over the gorgonzola and serve while still warm.

                         Ham & peas

    steps:

1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

                        Banana firework lollies

steps:

• Snap the chocolate into a heatproof bowl, and carefully place over a pan of gently simmering water until smooth and melted, stirring occasionally (or melt in the microwave).
• Peel the bananas and cut them in half, then carefully push a skewer into each flat end until you can hold it upright.
• Carefully dip the bananas into the melted chocolate and lay on a sheet of greaseproof paper. Sprinkle over the coconut and raspberries in a pattern of your choice, then set aside until the chocolate has set.
• Delicious eaten by the bonfire or while watching the fireworks. Boom!