SODA BREAD / FOCCACIA BREAD / EASY CHOCOLATE GATEAU / APPLE TOFFEE TART / PEANUT COOKIES / PLUM AND ALMOND TARTFor the full recipe click here

4 medium size fresh squid
175g / 6 oz Thai fragrant rice
1 small onion
1 clove of garlic
10g / ½ oz dried porcini mushrooms
1 tbsp chopped parsley
Salt / pepper
½ tbsp sesame oil
½ glass of white wineFor the full recipe click here

Salmon mousse stuffed with mussels
Serves 6

equipment: 6 plastic ¼ pint pudding basins

For the mousse:

225g / 8 oz fresh salmon fillet
Salt / pepper / nutmeg
2 egg whites
300 ml / ½ pint double cream

For the filling

1 kilo / 2 lb 2 oz live mussels
100 ml / 4 fl oz white wine
1 small onion
25g / 1 oz butter
1 tsp plain flour
1 tbsp double cream
Black pepperFor the full recipe click here

The Original Banoffi Pie Recipe

I have come across some pretty ghastly versions of Banoffi in my career. My pet hates are biscuit crumb bases and that horrible cream in aerosols.

As you can imagine I get a bit pedantic about the correct version - so here it is:For the full recipe click here

Skate with caper berries and peppers
Serves 2

2 x 175g / 6 oz wings of skate
Plain flour for coating
20 caper berries
1 Ramano pepper
Olive oil
Salt and pepper
50g / 2 oz butter
Juice of one lemon
Chopped parsleyFor the full recipe click here

Mackerel with pea and sweetcorn fritters and rhubarb salsa

Serves 4

8 mackerel fillets
110g / 4 oz tinned sweetcorn
50g / 2 oz cooked peas
1 small onion
1 egg
1 tbsp chopped fresh herbs (parsley / tarragon / basil)
50g / 2 oz plain flour
½ tsp baking powder
Salt and black pepper
Vegetable oil for frying

For the rhubarb salsa:

750g / 12 oz young rhubarb
25g / 1 oz caster sugar
½ inch cube of root ginger
½ star anise - crushed
2 strips of orange zest cut into julienneFor the full recipe click here

Brill or turbot with cous cous and beurre blanc

When buying whole fish such as brill or turbot allow 450g per person allowing for wastage of head, bones and skin. So to serve four we need a four pound whole fish. Fillet and skin the fish. Make fish stock from the bones.

For the sauce:

200 ml / 7 fl oz fish stock
100 ml / 3 fl oz dry white wine
1 tsp Dijon mustard
110g / 4 oz unsalted butter
1 tbsp double cream
Salt pepper



For the cous cous

175g / 6 oz cous cous
Salt and pepper
1 tbsp olive oil
Juice of half a lemon
175 ml / 6 fl oz boiling waterFor the full recipe click here