Damson, Apple and Blackberry Cheesecake Slice

Recipe Pastry:150g butter 225g plain flour Pinch salt Cold water to bind Wrap the butter in parchment and freeze for 45 minutes. Place the flour into a bowl and mix in the salt. Coarsely grate the butter into the flour then rub until the mixture is fine and sandy. Add cold water to bind to a dough, wrap in cling and chill. Roast Celeriac:1 medium celeriac, scrubbed under cold water 1 tablespoon oil Salt Few sprigs fresh thyme Line a baking tray with parchment paper. Cut the wiry bottom from the celeriac and slice into 4 rounds. Place on parchment, brush with oil, season with salt and add the thyme. Cover with foil and roast in a 180oc oven for about 45 minutes or until soft. Mushroom Duxelle:350g mushrooms, sliced 2 tablespoons oil 1 onion, finely chopped 2 cloves garlic, minced 25g butter 75ml Port or red wine 1 tablespoon balsamic vinegar Salt and pepper to tasteHeat a large pan until smoking hot and add the oil ( or use 2 pans so as not to crowd the mushrooms) and mushrooms. Cook for a minute then dot around the butter and add the onion and garlic. Cook until onions are golden and add the balsamic and Port. Season and cook until all the liquid has evaporated. Blend to a smooth puree and cool. 8 stalks cavalo nero or outside leaves of savoy cabbageRemove the stalks and bring bring a big pan of salted water to the boil. Add the greens and cook for a minute. Cool under cold water and pat dry with kitchen paper.To assemble:1 egg yolk 100g crumbled feta 100g grated cheddar Roll the pastry out into a rectangle 40cm x 30cm Place half the greens into the middle, leaving a 4cm border around the edges. Trim the edges and roll out and cut out stars for the top. Add half the duxelle, top with the celeriac, add the feta, cheddar, more duxelle and top with the remaining greens. Brush the edges with egg yolk and fold the edges in and roll up. Place on a lightly oiled baking tray and set oven to 180oc. Brush the top with egg yolk, place on the stars and brush with more yolk. Bake for about 30 minutes and serve. Peppercorn Gravy1 shallot, finely chopped 25g butter 1 teaspoon brined green peppercorns, roughly chopped 1 teaspoon freshly ground black pepper 50ml whiskey or brandy 200ml vegetable stock ½ teaspoon marmite 1 tablespoon balsamic vinegar Cook the shallots in the butter until soft and golden. Add the peppercorns and cracked black pepper and the whiskey. Add the marmite, stock and balsamic and boil to a spoon coating sauce. Check seasoning.

RecipeBiscuit base 250g gingersnap biscuits, crushed 150g melted butter Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.Filling 250g mascarpone cheese 400g full fat cream cheese 75g icing sugar 250ml double cream 1 teaspoon vanilla paste 35g crystallized ginger, finely chopped Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.Pedro Ximenez Sherry candied pears 4 pears 100g castor sugar 75ml Pedro Ximenez sherry 1 tablespoon honey or maple syrypQuarter the pears, remove the core and cut each quarter in half. Heat a large frying pan and sprinkle the sugar over the top. Cook to an amber liquid then add 100ml of boiling water and the sherry. Boil to a thick syrup and add the pears. Cook until the pears are soft and glazed – about 5 minutes. Add the honey and cook for another minute. Cool. Spoon the pears onto the chilled cheesecake.

Recipe4 duck breasts, trimmed 350ml water 2 crushed juniper berries 1 teaspoon crushed black pepper corns 1 teaspoon mustard seeds Few sprigs thyme 10g seasalt 15g brown sugar 50g dried fruit – cranberry, cherry and golden raisin mix 1 finely chopped shallot 125ml dry cider 200ml chicken stock 15g butter Soak the fruit in the sherry overnight. Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper. Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fruit and cider and cook for a minute. Add the stock and boil until spoon coating consistency. Add any duck resting juices and the duck to warm through. Whisk in the butter and check seasoning.Hot red cabbage slaw 600g red cabbage, quartered , core removed and finely sliced 2 red onions, finely sliced 2 tablespoons fat from duck 100ml dry cider 35ml cider vinegar 1 tablespoon maple syrup Salt and pepper Heat the fat in a large frying pan and add the onions. Cook until soft then add the cabbage. Cook to wilt – about 5 minutes, stirring frequently. Add the cider, vinegar and maple syrup and cook until all the liquid has evaporated. Season to taste and serve with the duck.

Apple, Fig and Walnut Cake1 large Bramley apple, peeled, cored and chopped 100ml vegetable oil 1 teaspoon baking powder 100g chopped dried figs 150g soft brown sugar 2 eggs 75ml buttermilk 140g plain flour 1 teaspoon ground cinnamon ½ teaspoon mixed spice 30g wholemeal flour 75g chopped walnutsSet the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool. Whisk the apple puree with the vegetable oil, buttermilk and eggs. Mix the flours with the baking powder,spices, figs, sugar and walnuts. Add the wet ingredients and whisk to a smooth batter. Spoon into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Drizzle for cake 60g icing sugar 1 dessertspoon maple syrup ¼ teaspoon cinnamon 1 dessertspoon waterMix together and drizzle over the cool cake. Or if you want to have the cake with blue cheese leave off the drizzle.

Recipe Parsnip Chowder 100g diced streaky bacon or pancetta 25g butter 1 stick celery diced 2 medium onions, finely chopped 1 clove garlic minced 1 heaped tablespoon plain flour 750g parsnips, peeled and cut into 2cm dice 1 litre chicken stock 50ml double cream Handful chopped parsley Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones. Rosemary, cheese and onion griddle scones250g plain flour 1 teaspoon baking soda Good pinch salt 1 tablespoon chopped fresh rosemary 1 medium onion, finely chopped 1 tablespoon oil 75g grated sharp cheddar 225ml buttermilkCook the onions in the oil until soft and golden. Cool. Mix the flour, salt, baking soda, rosemary, cooked onions and cheddar in a bowl then mix in the buttermilk to make a stiff dough. Place on a floured surface and bring together gently then flatten to about 2cm thick. Cut out rounds and place on a medium hot griddle or heavy frying pan. Cook for about 3 minutes each side and turn on their sides to cook through.

Recipe 1kg mussels, scrubbed 250ml dry cider 100g pancetta or streaky bacon, chopped 1 tablespoon oil 25g butter 1 leek, split, washed and chopped 150g orzo 250ml chicken stock Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside. Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.

Recipe6 chicken thighs, skin and bone removed 1 tablespoon oil 175g chopped leeks 2 carrots, peeled and finely sliced 1 onion finely chopped 25g butter 2 tablespoons oil 100ml white wine or dry cider 350ml chicken stock 75ml double cream 2 teaspoons Dijon mustard 2 stalks soup celery shredded Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.

Recipe1 onion, finely chopped 1 stick celery, finely chopped 1 clove garlic, minced 50g butter 1 medium potato, peeled and diced 1 litre chicken or vegetable stock 1 head broccoliHeat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft. Separate the florets from the broccoli and finely shred. Finely dice the stalks as finely as to you can and add to the pan while the potato is cooking. Add the shredded florets and cook for 2 minutes. Blend to a smooth puree and check seasoning. ½ soda farl, cut into 1cm dice 2 tablespoons oil 15g butter Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper. 2 tablespoons finely chopped chives 2 tablespoons sour cream Spoon the soup into bowls, drizzle over some sour cream, scatter over the croutons and chives.

RecipeApple sponge puddings with clotted cream 125g soft butter + extra for greasing 50g castor sugar 1 large egg 125g self raising flour 100ml apple juice 2 red eating apples 2 dessertspoons Demerara sugar Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc. Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar. Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.

RecipeChocolate cracknell 150g golden syrup 75g butter chopped 30g cocoa powder 100g chopped dark chocolate 150g cornflakes Line a cake tin with parchment paper. Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is smooth. Add the chocolate and turn off the heat. Stir until the chocolate is melted and mix in the cornflakes until completely coated. Press into the cake tin and level off the top. Cool and then chill to set. Remove from tin and cut into pieces.Whiskey custard cream 300ml whole milk 50ml whiskey 3 egg yolks 100g castor sugar 10g plain flour 15g cornflour Place the milk and whiskey in a saucepan and heat until simmering. Whisk the yolks with the sugar, flour and cornflour until well combined. Pour half the milk mixture onto the yolk mixture and whisk well. Pour back into the remaining milk and stir gently over low heat, constantly until the mixture thickens. Pour into a clean bowl and cover the surface with cling or parchment paper. Cool and then chill.250ml double cream Whisk the cream to stiff peaks and fold into the chilled custard. Spoon or pipe onto the cracknel.