Recipe Book

I have developed and cooked many recipes from a large number of  great recipe books. This is my growing collection of recipes that I want to share with you.

I create courses for the WI Cookery School (click here to book a course) and I thought it would be useful to share my Christmas recipes with you.

Christmas is a  time for enjoyment and being with the family. Cooking can be time-consuming and keep you away from the family. I have written a guide to Christmas and some recipes that can help you enjoy Christmas. Please download this free guide.

Planning for Christmas

Here are some the many recipes I have created, used and cooked for clients. I have also used them on air or demonstrated at food festivals, including the Wallingford Food Festival!

I hope you enjoy trying them and please contact me if you have any questions or comments.

Fruit Market - Kefalonia

Fruit Market – Kefalonia

 

Basic ingredients

Basic Ingredients

 

 

 

 

 

 

 

Apple Compote and Cobnut Cake

Bread and Butter Pudding

Balsamic Strawberries and Panna Cotta

Basque Mutton Stew

Crab and Asparagus Quiche

Cappuccino Cake

Cherry Clafoutis

Chilled Asparagus Soup

Chicken Cacciatore

Christmas Pudding Ice Cream

Courgette, Pepper and Potato Empanada

Crown Roast of Pork with Baby Vegetables

Chicken in Red Pepper Sauce

Sri Lankan Chicken Curry

Cheese Souffle

Chicken Saute Normande with Apple

Cauliflower and Sake Soup

Dauphinoise Potatoes

Eggs Benedict

Gooseberry and Elderflower Meringue

Grilled Mackerel and Gooseberry Sauce

Game Terrine

La Soupe Aux Moules

Lamb Steaks with a Tomato and Mint Salsa

Lemon Meringue Pie

Mullet Mousse and Mussel Verrine

Oyster Mushroom & Leek Pithiviers

Guide to Pancakes

Poireaux a la Niciose

Partridge Breast, ciabatta with griddled pears, salad and a stilton and pancetta dressing

Rabbit and Beer Stew

Red Gurnard en papiliotte with mushrooms, thyme, plum tomatoes and red onion

Red Gurnard with mushrooms, thyme, plum tomatoes and red onion.

Rack of Lamb with a Beetroot Glaze

Ratatouille Niçiose Terrine

Pigs Head – An unusual ingredient but with loads of options.

Rolled and Stuffed Pigs Head Noisettes

Simple Wholemeal Bread

Stuffed Breast of Lamb

Smoked Chicken and Cream Cheese with Asparagus

Summer Pudding

Spinach and Squash Gratin with Ricotta Custard

Seared Scallops on Rocket Salad with Hazelnuts, Pancetta and Beetroot Dressing

Vegetarian Chilli 

Venison Steak and Oyster Sauce

Chefs Wine

Chefs wine

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