Fifteen Christmas Salad
- 4 4 1/2 oz balls of buffalo mozzarella
- sea salt and freshly ground black pepper
- 1 lemon
- 4 clementines, peeled and sliced into 1/4 inch thick discs
- 2 handfuls of arugula, washed and dried
- 1 treviso or radicchio, roughly torn, washed and dried
- a small bunchof fresh mint, leaves picked
- 1 x lemon oil dressing recipe
- 4 slices of speck (smoked prosciutto)
- a small handful of freshly shaved Parmesan cheese
- aged balsamic vinegar
- 6 large free-range or organic egg whites
- 1 cup plus 5 tablespoons superfine sugar
- a pinch of salt
Eton Mess
- 1 x basic meringue recipe- 2 cups heavy cream
- 1 vanilla bean, scored lengthways and seeds removed
- 2 heaped tablespoons superfine sugar
- 9 oz strawberries, hulled and sliced
- 9 oz raspberries
- 1 teaspoon good-quality balsamic vinegar
optional- a handful of flaked almonds, toasted
Spinach Pasta
- 5 cups semolina flour
- 6 large free-range or organic eggs, or 12 yolks
- fresh cooked spinach (i added about 1 cups worth)
Raviolini of celeriac and thyme
- spinach pasta
- 1 large celeriac (cellery root), peeled and diced into 1/2 inch cubes
- 1 tablespoon freshly picked thyme leaves
- sea salt and freshly ground pepper
- 2 cloves of garlic, peeled and finely chopped
- 1/2 a fresh red chilli deseeded and chopped
- 4 knobs of butter
- a small handful of grated parmesan cheese
optional- a fresh black or white truffle ( I didnt take this option)
Slow-roasted pork belly with the sweetest braised fennel
- 1 x 4 1/2 pork belly on the bone, preferably free-range or organic
- 2 tablespoons fennel seeds
- sea salt and freshly ground black pepper
- 4 fennel bulbs, each cut into sixths, herby tops removed and reserved
- a small bunch of fresh thyme, leaves picked
- 5 cloves of garlic, unpeeled
- olive oil
- a 750ml bottle of white wine
optional- 1 x salsa verde
Sweet and sour butternut squash with leftover pork belly
This one I couldnt find my after picture but it was an amazing meal which I am definatly making again!
- 1 medium butternut squash, peeled, halved and deseeded
- olive oil
- 1 tablespoon coriander seeds, smashed
- 1 dried red chilli
- 2 red onions, peeled and finely sliced
- sea salt and freshly ground black pepper
- 4 cloves garlic, peeled and roughly chopped
- 6 sprigs of fresh thyme, leaves picked
- a handful of rasins
- a small bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
- a handful of pinenuts
- 1 tablespoon white wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
Proper Blokes' Sausage fusilli
- 2 heaped teaspoons fennel seeds
- 2 dried red chillis, crumbled
- olive oil
- 1lb good-quality coarse italian or other high-quality sausages
- 1 tablespoon dried oregano
- a wineglass of white wine
- zest and juice of 1 lemon
- 1lb 2oz good-quality fusilli or penne (clearly I used the penne)
- sea salt and freshly ground black pepper
- a couple of knobs of butter
- a handful of freshly grateed Parmesan cheese, plus extra for serving
- a small bunch of fresh flat-leaf parsley, leaves picked and chopped