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Venison Loin with shallots, mushrooms & red wine sauce

This is an amazing dish - rich and extremely tasty. The choice of wine is important and I'd advise drinking the same wine you use for the sauce - I used xxxxxxxxxxx. Beurre manié is a dough made of...

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Citrus Seared Tuna Salad

This is a kind of stripped-down, elegant salad nicoise and I think it makes a lovely starter. The peppery watercress and sharp dressing are perfect with the just-hard boiled eggs and tender...

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Watercress Soup

Heat the oil & butter in a large heavy pan on a medium heat.Add the onions & potatoes and sweat for about 5 minutes, making sure they don't stick or brown.Add the stock and simmer until the...

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Kofte with Tzatziki

For the tzatziki, simply combine all ingredients, mix well and cover and refrigerate until use.Note that you are well-advised to pre-soak your skewers in water for several hours - I didn't and as you...

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Cassoulet

Add some olive oil to a large hob-proof casserole or other large pot.  Put on a high heat until very hot.Brown the duck legs, sausages and lamb shanks in the hot pan.  Once brown on all sides, remove...

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Pheasant with Prunes & Bacon

The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.Here I served it with mustard mash and also some winter vegetables (carrots & savoy cabbage).To...

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Sea Bass with Prawns, Ginger & Spring Onions

I served this with coconut rice - delicious - and this recipe couldn't be easier.The portions here really depend on the size of the fish - for small sea bass, you probably want two fillets per person....

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Moules Marinières

This is a classic way of eating mussels, very common in Belgium and France.Discard any mussels that are cracked or don't close when given a hard tap.Usually the beards can be removed from the mussels...

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Monkfish with Parma Ham & Pea Purée

This is luxurious; monkfish (in the UK at least) is pretty expensive.  However, it's so meaty and rich that you only need quite a small portion.It's absolutely delicious.  Here I've made the purée with...

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Pork Medallions with Sage, Apple & Mustard Sauce

This is a lovely rich and delicious recipe.  The brandy and mustard contribute to a gorgeously silky rich sauce and the sharpness in the apples completes the dish.I served this with new potatoes and...

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Salmon with two dressings & crispy salmon skin

This makes a good light starter.As you can see, I've rather gone all out for presentation here, but you don't have to!Squeezy bottles are ideal for making up the vinaigrette & dill oil.  Shake...

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Chicken Saag

I've refrained from putting a chicken curry recipe up here because I've never felt quite happy enough about it - this one, however, I was very happy with!With 4 chillies it's hot but good - feel free...

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Classic Penne & Meatballs

The mixture of pork and beef makes for a great meatball - you won't be disappointed by these.  It's up to you how big you make them, obviously, but I got about 24 out of this.Mix the pork, beef, onion,...

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Herb-crusted rack of lamb with red wine sauce

This is a great spring recipe in the UK - British spring lamb is very hard to beat and you have the luxury of eating it with local spring vegetables - in this case I've used baby carrots and baby...

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Pan-fried Calves Liver with Champ & Gravy

Champ is a traditional Irish way of serving potatoes, mashed with milk and spring onions - and it's delicious.For the gravy, fry the onions and bacon together until the bacon starts to brown and the...

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King Prawn Pathia

This is a Parsee dish - hot, sweet & sour.  It's fairly quick to cook and its combination of flavours is delicious.  It should be quite a thick sauce.Dissolve the sugar in the vinegar in a small...

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Hot Thai Soup with Sea Bass

This fiery broth is a lovely treat on a summer's evening.  Tom Ka paste can be bought from most oriental supermarkets (and probably some others) - it's a mixture of chilli, shallots, galangal,...

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Pan-fried venison with shallots, mushrooms & wine

I can't stress enough how absolutely delicious this is.The venison needs to be rare or it becomes very tough.To make the sauce, first fry the bacon and chopped shallot in a little vegetable oil, in a...

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Hearty Seafood Soup

This sounds more complex than it is - it's actually a straightforward one-pot meal and the timings are loose.  The most important thing is not to overcook the fish at the end.Here, I'm adding the...

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John Dory with Fennel and Coriander & Lime Salsa

Here I've served this gorgeous fish dish with well-buttered crushed new potatoes, but you could also serve it with rice, or just some good crusty brown bread.For the salsa:Combine lime, tomatoes,...

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