Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin.
Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible.
Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins.
Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.
Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.
Dissolve the honey, butter and sugar in a pan over low heat. Add the granola/muesli and mix well together. Line a baking tray (20cm x 30cm ) with parchment paper and pour in the mixture. Smooth with a knife. Bake in a moderate oven (170C) until golden brown, approx 20 mins.
Remove from oven and allow to cool for about 10 minutes, then cut into slices and leave to cool completely before removing from the tin.
Preheat your oven to 160 degrees
Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften.
Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid.
Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes.
At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste.
Stir in a handful of chopped flat leaf parsley and serve.
Start by generously buttering 4 soufflé moulds and then covering the buttered moulds
with caster sugar - tilt the mould to the side so you cover the bottom and the side,
which will help the soufflé to rise.
Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté
until soft and golden brown and finish by adding the lemon juice.
Place the pear mix into a food processer & make a smooth purée, then pop the
mixture in to a large bowl and leave in the fridge for an hour or so before making the
Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4
minutes - careful not to boil the mixture.
In a mixer whisk the egg whites and the remaining caster sugar until soft peaks.
Lightly fold the whites into a cooled pear mixture to make a batter like mixture.
Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for
Finish by dusting with icing sugar
*Herb Bread Crumbs*
– Place all ingredients in a blender until fine
*Loin of Hare*
– Preheat the oven to 180 degrees
– Lay out a large piece of cling film and lay the pancetta slices overlapping on top
– Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle
– Roll the loins into a cylinder and secure the ends
– Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown.
– Place in the oven for 4 mins
– Remove from oven and allow to rest for 8 mins
– Sprinkle the crumb on the flat side of the loin
– Place the raw hare leg and the bacon in a food processor and blend
– Add all the other ingredients and mix well
– Place the mix in a piping bag and cut off the end
– Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin
– Twist the sausage every 4cm to make small sausages
– Chill for 1 hour and then cut into individual sausages
– Grill until golden brown
*Braised Hare Leg*
– Fry the hare legs in butter until golden brown
– Fry all the vegetables until golden brown
– Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half
– Add the gravy and the water
– Simmer for 2 hours or until the leg meat comes off the bone with ease
– Strain the liquid from the pan and reduce to a sauce consistency
– Pick the meat off the legs and add to the sauce
– Place in the pasty case and top with mashed potato
Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook
for 6/7 minutes until tender, then drain and leave to cool.
Cook the bacon on a grill until crispy and then leave to cool.
Once cold chop finely with a cook's knife.
On the same grill, toast the sliced almonds very slowly until golden brown.
Add the oil and butter to a large frying pan over a medium heat, then add the halved
Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour,
tossing and stirring to avoid them burning and going bitter.
Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.
1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment
2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt
3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again.
4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces.
5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!.
6. Allow the brownies to cool in the tin
7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft
8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.
- mixing bowl
- sharp knife
- measuring jug
- wooden spoon
- 25cm cake tin
- rolling tin
- chopping board
1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin.
2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender.
3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake.
4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture.
5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth.
6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb.
7. Bake in the oven for about one hour, reducing the heat to 180Â°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.