Ingredients 2lb plump ripe vine tomatoes 2 sweet shallots 2 cloves of garlic 1 fresh bay leaf
Slug of olive oil Good quality sea salt Pinch of soft brown sugar Method Pre-heat the oven to 180C.
At the same time, but in a separate saucepan, bring the milk and cream to boil with the potatoes and bay leaf
and simmer for 10 minutes.
Lancashire Hot Pot Ingredients: 900g/2lb best end and middle neck British lamb, sliced into chops, 1 tbsp groundnut oil, knob of butter, 4 lamb''s kidneys, skinned, cored and cut into pieces, 3 onions, sliced into 1cm/'in wedges, 1 tbsp plain flour, 570ml/20fl oz freshly boiled water, 1/2 tsp Worcestershire sauce, 1 fresh bay leaf
, 2 thyme sprigs, 900g/2lb potatoes, cut into 2cm slices, salt and pepper Method: Pre-heat oven to 170C/325F/Gas 3 and trim lamb of excess fat.
For the sauce, boil the onion, carrot, bay leaf
and some prawn tails or lobster shells.
Add cabbage, vinegar, bay leaf
, salt and pepper and water.
1 bouquet garni celery tops, parsey stem, lock green, thyme sprig, bay leaf
, tarragon, chervil)
NOW add the tomato puree, lamb stock, bay leaf
, parsley and chopped tomatoes to the mixture in the pan.
In a 3-quart saucepan, combine broth, onion, carrot, celery, basil, oregano, pepper and bay leaf
Serves 400g cubed boneless chicken fillets 1 red onion sliced 1 tsp cumin seeds 1 tsp cumin powder 1/4 tsp turmeric powder 1/2 tsp garam masala 2 green chilli, sliced 1 tsp garlic, minced 1 tsp ginger, grated 2 tomatoes, chopped 100ml chicken stock 100ml milk 1 bay leaf
4 black peppercorns Handful fresh coriander 2 tbsp cooking oil Method: Pour the oil into a large pan and place over a medium heat.
Add tomatoes, puree, beef stock, bay leaf
ingredients 250ml milk 25gbutter 25gplain flour 1 bay leaf
3 or 4 peppercorns 25gfine bread crumbs from stale bread 3 fresh farm eggs meat from a small dressed crab pinch cayenne pepper salt and pepper for the salsa 1 avocado 1 tomato(quarter andde-seed) 1 small red chilli(de- seed and finely chop) 1 small red onion(finely chop) Zest and juice of 1 lime A few tablespoons of olive oil A few chopped chives method Pre-heat oven to 375F/190C/Gas 5 First,make the white sauce by putting the milk into a saucepan with the peppercorns and bay leaf
and bring to the boil.
Stir in the garlic granules, thyme, pepper, bay leaf
and bouquet garni.