Recipes

Impress your guests with this tasty, colourful show stopper.

A pudding layered with flavour and different textures. An almond pudding base with a mixed berry middle and a crunchy pistachio nut crumble topping. Serve warm with custard, whipped cream or ice cream.

The special double-coating makes these prawns extra crunchy and delicious. Large, raw prawns are butterflied and coated in an aromatic paste of fresh ginger, spring onion and seasoning. The prawns are dusted in cornflour, dipped in tempura batter and then into breadcrumbs and deep-fried until golden and crunchy. Accompany with a readymade sweet chilli dip and some fresh coriander leaves. Perfect served as a starter or for party nibbles.

A succulent rib joint with a mixed peppercorn rub and roasted on a bed of red onions, garlic and herbs. Served with a rich gravy made from the pan juices and red wine, this delicious recipe is perfect for special occasion dining.

A succulent ham joint, slow-cooked in a spiced vegetable and fruit broth then coated in a fruity, Clementine marmalade glaze and roasted until golden brown. Can be enjoyed all year round, hot or cold, and is ideal for special occasion meals or for cold cuts at Christmas.

A boned turkey crown with two types of stuffing - the first a seasonal sausage meat and cranberry and the second a traditional sage and onion. The turkey is roasted with a topping of smoked bacon rashers for extra flavour .This recipe can be prepared the day before and chilled in the roasting dish ready to cook.Advantages of cooking a stuffed boneless turkey:You can prepare it the day before easing the pressure on the day. The bacon topping and moist stuffing allow you to baste it less often. The meat is always tender, flavoursome and moist. The overall cooking is more even and it takes up less room in the oven. It is really easy to carve and cold leftovers take up less room in the fridge.

A kugelhopf is a traditional cake-come-bread from the Alsace region of north-eastern France, baked in a fluted ring-shaped mould. This recipe produces a cake studded with rum-soaked raisins and fresh apples, flavoured with cinnamon and lemon.

An authentically flavoured mild-heat curry that is both simple to prepare and cook. Perfect for entertaining, it can be made in advance, chilled and stored in the casserole with the lid on ready for reheating when required.

This traditional biryani recipe layers together an aromatic curry with rice in the casserole. Quick to prepare and easily baked in the oven this is can be brought to the table straight from the oven.

This quick to cook dish makes good use of some ready-prepared Japanese condiments and ingredients. Fresh tuna steaks are marinated in sweet mirin which is the essential Japanese condiment, Japanese soy sauce and sesame oil then seared in the hot wok until caramelised and blackened on the outside but rare inside. The tuna is accompanied by stir-fried, garlicky, shredded greens and finished with pink sushi-style pickled ginger and garlic chives. Serve with soba noodles.

Diced red skin potatoes and sliced red onions sautéed in olive oil with delicious shredded ham hock, baby broad beans and fresh peas. Perfect spring comfort food.

New season rhubarb roasted in the petite casseroles with ginger syrup, layered with a creamy honeyed Greek yogurt and topped with a baked crunchy oat crumble.