Ploughman’s Lunch

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.

Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.Onion and whiskey chutney 4 onions 2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar) 50ml whiskey Salt and pepper Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool. Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

Honey chilli pork griskin kebabs with Mexican street corn Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go. Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped coriander Chilli powder to sprinkle Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Raspberry mousse Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk 100ml whipping cream 250ml double creamWhisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours. Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown sugar 35g dates, finely chopped 45g hazelnuts, chopped 1 teaspoon vanilla extract Set oven to 160oc and line a tray with parchment paper. Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream. To assemble - 100g madeira sponge 50ml elderflower cordial or liqueur 150g fresh raspberries Elderflower sprigs Cut the sponge into small dice and divide among 4 glasses. Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper. To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread. Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Homemade chocolate ice cream 500ml double cream 75ml condensed milk 100g dark chocolate, chopped ¼ teaspoon cinnamon Pinch allspice Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.Rum flamed bananas 4 bananas, peeled and split in half lengthwise 50g dark brown sugar 50g butter 35ml rum 100ml double cream Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth. Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

Mole blend 1 dried chipotle chilli 1 teaspoon coriander seeds 1 teaspoon cumin seeds ¼ teaspoon cinnamon 25g walnuts 15g almonds 15g pumpkin seeds 1 onion, chopped 2 cloves garlic, minced 35ml good local rapeseed oil or veg oil 1 tablespoon tomato pureeCook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree. 6 boneless, skinless chicken thighs 1 tablespoon oil 1 tablespoon mole 100ml chicken stock Juice 1 lime Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices. Pumpkin seed filled tortillas 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil 25g pumpkin seeds 200g plain flour ½ teaspoon salt 35g chopped butter 75ml water Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough. Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side. To serve – Sour cream Fresh coriander sprigs Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.

Strawberries Romanoff with whipped yoghurt and jam biscuitsStrawberries Romanoff 500g strawberries, green top removed and halved Juice and zest 1 orange Splash orange liqueur 2 teaspoons icing sugar Mix everything together and chill for a few hours giving the bowl an occasional toss. Whipped yoghurt 350ml double cream 175ml Greek style yoghurt 1 tablespoon honey 1 teaspoon vanilla paste or extract Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt. Jam biscuits175g soft butter 160g castor sugar 2 egg yolks 225g plain flour 50g ground almonds ½ teaspoon baking powder Your choice of jams Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc. Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting. Spoon some jam into the dent. Bake for about 30 minutes or until golden and firm. Cool before serving.

600g monkfish fillet, cut into 4 20g castor sugar 50ml light soy sauce 2 teaspoons finely grated ginger 1 teaspoon sesame oil 1 teaspoon Chinese five spice powder 1 teaspoon cornflour 75ml water 1 tablespoon oil 4 finely chopped scallions Few sprigs fresh coriander Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil in an oven proof pan and add the monkfish. Seal off for a minute each side and add about half of the remaining marinade over the top. Place in oven for 10 minutes or until firm to touch but with a little give. Add the remaining marinade and allow to rest for 5 minutes. Heat up to reduce the juices. Remove monkfish from pan and slice. Serve on the rice with a scattering of scallions and coriander.Spinach and sesame rice 1 onion, finely chopped 1 clove garlic, minced 1 tablespoon oil 1 tablespoon sesame seeds 1 teaspoon sesame oil 225g longgrain rice 500ml vegetable stock 100g spinach shredded Cook the onion and garlic in the oil in a saucepan until golden. Add the sesame seeds and cook for a minute. Add the rice and sesame oil and cook to coat with the onion mixture. Add the stock and bring to the boil. Place a lid on and simmer for 12 minutes. Add the spinach and replace the lid and leave for 5 minutes. Stir the spinach through and serve.

Rhubarb and almond puddings with rhubarb ripple cream