(For 6 people) For the chicken, duck and pork terrine …

INGREDIENTS

• 1 lb Pork mince
• 2 Chicken breasts, skin removed and sliced
• 2 Duck breasts, skin removed and sliced
• Salt and pepper
• 4 Cloves garlic, crushed
• Coriander, chopped
• 10-14 slices of bacon to line tin
• Toasted brioche

METHOD

• Remove skin from chicken and duck, slice and place in bowl.  Add pork mince and mix well.
• Add salt, pepper, crushed garlic and chopped coriander and mix well.
• Line tin with bacon.
• Add mix to tin, fold bacon over the top and cover with foil.
• Place in oven at 180°C/gas mark 4 for 1 ½ – 2 hours.

For the red onion chutney … INGREDIENTS

• 3 Red onions, sliced
• 6 oz Brown sugar
• ½ pt Balsamic vinegar
• ¼ pt Water

METHOD

• Thinly slice red onion and place in saucepan.
• Add brown sugar, balsamic vinegar and water.  Reduce to half until syrup in texture.
• Slice brioche and place on plate.  Slice terrine and place on top of brioche.
• Drizzle chutney on top and around the plat

INGREDIENTS

• 1 ½ oz Butter
• 4 fl oz Double cream
• 4 oz Golden caster sugar
• 1 oz Almonds, flaked
• 1 oz Pistachios, shelled and chopped
• 2 oz Plain flour

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• 200g Packet of full fat soft cheese
• 297g Can of sweetened condensed cream
• Grated zest of 2 lemons and 8 tbsp of juice
• 142 ml Carton of double cream, lightly whipped
• 1 lb Strawberries
• 2 tbsp Golden caster sugar
• 2 tbsp Redcurrant jelly

METHOD

• Preheat oven to 180°C/gas mark 4/fan 160C.
• Line a baking sheet with non-stick parchment.
• Slowly bring the butter, cream and sugar to the boil, stirring.
• Take off the heat and stir in the nuts and flour.
• Spread half the mixture in a 20cm round on the baking sheet.  Bake for 10-12 minutes until lightly browned.
• Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy.  Repeat with the other half.
• Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream.
• Chill for 2-4 hours until softly set.
• Squash 4 strawberries through a sieve into a pan.  Add the sugar and redcurrant jelly and heat gently, stirring to dissolve.  Boil for 2-3 minutes to make a syrup, then cool.
• Slice the remaining strawberries.  Break the biscuits into shards.
• Layer the cheese mixture, strawberries, syrup and biscuits in glasses, reserving a few pieces.
• Chill (up to 2 hours ahead).  To serve top with the remaining biscuit.

(For 12 people)

 INGREDIENTS

• 10 oz Sweet potato
• 10 oz Smoked haddock
• 4 Spring onions, chopped
• 8 Egg yolks
• ¼ Pint Cream
• Salt and pepper
• Coriander, chopped
• Cheddar, grated
• 1 Packet of filo pastry
• Melted butter

METHOD

• Peel, chop and boil sweet potatoes in salted water.  When cooked mash and leave to cool.
• Poach smoked haddock in milk.  Drain when cooked, remove skin and debone.
• Chop spring onion and coriander.
• Separate yolks, add to cream and mix well.  Add salt and pepper to cream mixture.
• Butter quiche dish, add filo pastry (1 sheet), butter between each sheet, criss crossing on top of one another until used 8 sheets.
• Mix together sweet potato, smoked haddock, cheese, spring onion, coriander and cream mixture.  Check seasoning and mix well.
• Add to lined quiche dish.
• Brush edges with melted butter and ruffle.
• Cook 160°C / gas mark 3, for 20 minutes until golden brown and firm to touch.

INGREDIENTS

• 12 Egg whites
• 1 ½ lb Caster sugar
• 6 oz Roasted hazelnuts

METHOD

• Separate eggs, add whites to mixing bowl.
• Whisk on high until soft peaks.
• Slowly add sugar.
• Line cooking tray with bakewell.
• Pour mixture into tray, spread all over.
• Sprinkle nuts on top.
• Place in oven for 20 minutes at 150°C/gas mark 2.
• Remove from oven and let cool.
• Turn out onto bakewell.
• Fill with whipped cream and raspberries.
• Roll up.

(For 6 people)

 INGREDIENTS

• Venison strip loin
• 2 Leeks, finely chopped
• 1 lb Chestnut mushrooms, sliced
• 1 Red onion, finely chopped
• 4 Cloves of garlic, crushed
• 1 Packet pancetta
• Salt and pepper to taste
• Fresh herb breadcrumbs

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• 1 Bottle of red wine
• 5 tbsp Brown sugar
• 3 tbsp Balsamic vinegar

METHOD

• Chop leek and onion, add sliced mushroom and fry in butter, with garlic, salt and pepper until soft and golden brown.  Leave to cool.
• Add the herb breadcrumbs when cooled and mix well.
• Lay pancetta on baking paper, overlapping slightly.
• Place venison on top.
• Add stuffing and roll (all together).
• Remove baking paper and place in tin.
• Cook for 20-30 minutes at 170°C/gas mark 4.
• Remove, leave to rest and slice.
• Add red wine, brown sugar and balsamic to saucepan and reduce by ¾ until syrupy, add venison juices drizzled over meat.

(For 6 people)

INGREDIENTS

• 2 lb Monkfish, skin removed
• 12 King prawns
• 1 pt Tomato passatta
• ¼ pt Coconut milk
• 2 tbsp Honey
• 4 Cloves of garlic, crushed
• 1 red and 1 green chilli, chopped finely
• Blackened Cajun spices
• Oil to fry
• Coriander, chopped

METHOD

• Remove skin from monkfish and slice.
• Wash prawns with heads and tails left on.
• Coat monkfish in Cajun spices.
• Add oil to fry pan, add the monkfish to the hot oil and seal quickly.
• Turn the heat down, add the prawns and let the spices toast.  Then add the garlic, chilli and honey, mix well and leave to cook for 2 minutes over a low heat.
• Add the tomato passatta and coconut milk, bringing to the boil.
• Turn down to a simmer and reduce sauce by half.
• Add chopped coriander to finish.