recipes

• Preheat the oven to 200 0C (400 0F).
• Scatter the hazelnuts into a small baking tray and roast in the oven for 8–10 minutes, or until the skins darken and they start to smell toasty.
• Tip into a tea towel and rub away the skins.
• Chop the nuts roughly and set aside.
• Scrub (or peel) the carrots well, leaving the tops and wispy end bits attached.
• Make sure you winkle out any bits of soil that can lodge in and around the stalks.
• Arrange the carrots in a heavy-based roasting tin, drizzle with honey and pomegranate molasses, scatter on the thyme leaves and season well.
• Toss them with the oil and roast for 25–30 minutes, or until well browned and cooked through.
• A little crunchy caramelization around the skinny ends is a good thing
• Remove from the oven and set aside.
• While the carrots are roasting, make the dressing.
• Put all theingredients in a clean jar with a lid and shake together.
• In a large mixing bowl, combine the shallot, dandelion leaves, dates and hazelnuts.
• Add the warm carrots and enough dressing to coat everything lightly.
• Add the crumbled cheese and serve straight away, ideally while the carrots are still warm.

• Heat the oil in a large saucepan and fry the leek over a low heat for 8-10 minutes, until soft and translucent.
• Add the garlic, cumin, harissa, honey and thyme and cook for a few more minutes, until the leeks are well coated and the spices are aromatic.
• Add the cannellini beans, tomatoes, vegetable stock, salt and pepper and bring to the boil.
• Lower the heat and simmer gently for 15 minutes.
• Shred the chard leaves and add them to the pan.
• Simmer for 5–8 minutes, or until they are wilted and soft.
• When ready to serve, grill or toast the bread and place a slice in the base of each bowl.
• Ladle in the soup and top each bowl with the capers and hard-boiled eggs.
• Drizzle with a little oil, garnish with coriander leaves and serve straight away.

• Blend raspberries to a purée and pass through a sieve to remove seeds.
• Place in a saucepan and bring to the boil.
• In a separate saucepan, add the sugar and 25ml of the water and bring to the boil.
• Cook until sugar starts to change to a light brown colour.
• When the sugar has changed colour, pour into the just-boiled purée.
• Mix the cornflour with the remaining 25ml of water and add to the saucepan, then whisk until fully incorporated.
• Place in a bowl and cover with cling film and allow to cool until needed.
• For the soufflé, butter ramekins, then coat with some sugar, shaking out any excess.
• Place ramekins in the freezer.
• In another bowl whisk the egg whites, making sure this is grease free or they will not stiffen.
• When they have started to form, sprinkle over half of the sugar and whisk again.
• Just before the whites are at stiff peak, sprinkle over the rest of the sugar.
• Stop whisking when the whites are shiny
• Take one third of the whites and beat into the cold raspberry base making a smooth paste.
• With a spatula, gently fold the remaining egg whites, until completely folded into the base.
• Tip the soufflé mix in to the ramekins and tap them to release air bubbles.
• Using a palette knife scrape the excess off the top of the ramekins.
• Wipe butter around the inside edge of the ramekins to ensure the soufflé doesn’t stick and dust with sugar.
• Place the ramekins on a tray and bake in the oven for 7-8 minutes at 180°C.
• Remove from the oven and dust with icing sugar.

• For the goat ragu, add the oil to a heavy-based pan and fry the mince.
• When caramelised add the diced shallots, garlic and thyme then fry.
• Add the tomato paste and toast off. Add the fresh tomatoes and chicken stock.
• Simmer for around 1 hour ensuring liquid is reduced and sticky.
• Remove from the heat, add soy sauce and rice vinegar.
• Season to taste.
• For the mash, wash potatoes and roast in the oven until golden.
• Pass through a fine sieve to remove every lump.
• Add cream, butter and egg yolks .
• Beat and season.

For the risotto base,

• in a heavy-based saucepan melt the butter and add the finely diced shallots and garlic.
• Cook for 20 minutes on a low heat until soft and translucent.
• Pour in the arborio rice and stir.
• Allow the rice to snap – this means the starch is releasing.
• Add the white wine and reduce.
• Add the stock, ladle by ladle, cooking slowly, until the rice is al dente.

For the haddock:

• Stud the shallots with bay leaves and cloves.
• Pour the milk into a large saucepan and add all haddock ingredients.
• Lightly poach the fish in the saucepan for 6-7 minutes.
• Remove fish and pick into large chunks, ensuring there are nobones.

For the garnish,

• Warm the risotto in a saucepan.
• Finish with crème fraîche, chives, peas and Parmesan.
• Add fish and let the residual heat of the risotto warm the fish through, but do not overcook the fish.
• Season to taste and garnish with fresh chervil or other herbs of your choosing.

• In 2-quart slow cooker, combine refried beans, pinto beans, chili powder, and salsa. Cover and cook on low for 3–4 hours or until mixture is hot and blended.
• Preheat oven to 400°F. Place tortilla chips on a large rimmed baking sheet and set aside. Pour bean mixture evenly over chips. Sprinkle with tomato, chile, and cheeses. Bake for 15–20 minutes until cheeses melt and begin to bubble. Sprinkle with cilantro and serve.

• In a 2-quart slow cooker, combine cabbage, onion, garlic, vinegar, honey, and salt.
• Stir to combine, then cover and cook on low for 7 hours or until cabbage and onions are tender.
• Drain the cabbage mixture; then return it to the slow cooker.
• Add remaining ingredients; stir to combine.
• Cover and cook on low for 2–3 hours longer or until cheeses melt.
• Stir to blend, and serve.

• Cut wings into three pieces; reserve tips for Chicken Stock .
• In heavy duty food storage bag, combine remaining ingredients except sour cream; mix well.
• Add chicken wings and seal bag.
• Place bag in baking dish; refrigerate for at least 8 hours, up to 24 hours.
• When ready to prepare, pour chicken and half of marinade into 3-quart slow cooker.
• Cover and cook on low for 6–7 hours or until chicken is tender.
• While wings are cooking, place remaining marinade in small saucepan.
• Bring to a simmer over high heat, then reduce heat to low and cook for 10–15 minutes, stirring frequently, until mixture is syrupy.
• Let cool for 15–20 minutes, then combine with sour cream and chill; serve as a dipping sauce.

• Preheat oven to 375°F. Peel eggplant and slice into ½-inch rounds. Sprinkle with ½ teaspoon salt; let stand for 10 minutes, then rinse and pat dry.
• Combine in 3-quart slow cooker with olive oil, onion, garlic, lemon juice, ½ teaspoon salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender.
• Turn slow cooker off and mash eggplant mixture with a fork until partially smooth. Stir in walnuts and serve immediately, or place in bowl, cover, and refrigerate for up to 24 hours before serving.

• In heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir for 3 minutes. Combine in 2-quart slow cooker with curry powder, crumbles, potatoes, salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender. Remove from slow cooker and cool for 30 minutes.
• Preheat oven to 375°F. Place 6 wonton wrappers on work surface. Place 1 rounded tablespoon filling in center of wrapper. Brush edges of wrapper with water. Fold wrapper over filling, forming a triangle. Press edges to seal. Place filled empanadas on ungreased cookie sheet and brush with butter. Bake for 8 to 12 minutes or until empanadas are light golden brown. Cool for 15 minutes, then serve