Beetroot Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water
• 1 tbsp Dried Oregano

Tomato Sauce:

• Garlic
• Passata

Toppings:

• Beetroot
• Red Onion
• Sliced Tomato
• Mozzarella

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1 hour)
9. Knock back dough and roll out, place in deep pan
10. Cover and leave in warm place to rise again (1 hour)
11. Get oven as high as possible
12. Bake dough, with no topping (10 mins)
13. Add sauce and sliced toppings
14. Bake (20 mins)

Fisherman’s Curry

Ingredients

• Sea-Bass
• Gurnard
• Water
• Turmeric
• Chilli Powder
• Salt
• Ginger
• Garlic
• Red Onion
• Chilli
• Chopped Tomatoes
• Mustard Seeds
• Vinegar
• Curry Leaves
• Basmati Rice

Method

1. Poach Gurnard in 200ml Water, 2tsp Vinegar, 1tsp Chilli Powder, 1tsp Turmeric and 1tsp Salt (3 mins)
2. Remove Fish to rest, reserve liquid for later
3. Fry 25g Garlic, 25g Ginger, 1 Onion and 1 Chilli (5 mins)
4. 1 tsp Mustard Seeds and continue to fry (2 mins)
5. Add reserve fish stock, 400ml Chopped Tomatoes, 1tsp Vinegar and a handful Curry Leaves and simmer (20 mins)
6. Flake fish into large chunks
7. Stir fish carefully into sauce
8. Fry Sea-Bass in oil and butter until skin is crispy and fish is cooked through
9. Remove Sea-Bass and allow to rest
10. Stir left over oil and butter into sauce
11. Serve with Rice and Sea-Bass on top

Sweet Potato Gratin

Ingredients

• Sweet Potato
• Garlic
• Chilli
• Double Cream
• Peanut Butter
• Lemon Juice and Zest
• Parmesan Cheese

Method

1. Thinly slice Sweet Potato, then boil – just to soften (5 mins)
2. In a bowl, mix together Double Cream, Peanut Butter, Lemon Juice and Zest
3. Season the Cream mixture well
4. In an oven dish, layer Potato, sprinkle over Garlic and Chilli, then spoon over some Cream mixture
5. Repeat for several layers
6. Top with grated Parmesan Cheese
7. Bake @190C (30 mins)
8. Serve with Salad

Provençal Pappardelle

Ingredients

• 1 Onion
• 150ml Vegetable Stock
• 2 Garlic
• Glass of Red Wine
• 2 Courgettes
• 1 Yellow Pepper
• Can of Chopped Tomatoes
• Sprig of Thyme
• Handful of Black Olives
• 1tsp Caster Sugar
• Pappardelle Pasta
• Basil Leaves

Method

1. Slice Onion and Garlic, simmer in Vegetable Stock
2. Add Wine, Peppers, Courgettes, Tomatoes, Sugar and Thyme, continue to simmer (30 mins)
3. In a separate pan boil Pasta in salted water (15 mins)
4. Stir halved Olives into Vegetable mixture
5. Cover Pasta with Vegetables, sprinkle over more Thyme and torn Basil Leaves

Spring Vegetable Boxes

Ingredients

• Puff Pastry
• Egg
• Whole Baby Carrots
• Whole Asparagus Tips
• Whole Green Beans
• Sliced Baby Leek
• Sliced Spring Onion

Sauce:

• Garlic
• Chopped Tomatoes
• Dill
• Parmesan Cheese
• Lemon Juice
• Sugar

Method

• Roll out Puff Pastry and cut into rectangles
• Use trimmings to create a raised edge on top of each rectangle
• Brush with beaten Egg, then Bake @220C until browned
• Cut out the middle, reserve for the lid
• For Sauce, fry Garlic in a little oil (2 mins)
• Add Chopped Tomatoes and simmer (20 mins)
• Stir in chopped Dill and grated Parmesan
• Season sauce and add a little Sugar and Lemon Juice
• For filling, boil Carrots, Asparagus and Beans (7 mins)
• Drain Vegetables then fry with sliced Leeks and Spring Onion in butter (2 mins)
• Season Vegetables
• For the Boxes, pour a little sauce onto box, put a couple of each vegetable in each box, cover with a little more sauce
• Pour remaining sauce on plate then place box on top and then pastry lid on top of that
• Serve with Dill and grated Parmesan sprinkled over

Haddock, Polenta and Salsa

Ingredients

• 2 Haddock Fillets
• Zest and Juice of 2 Limes
• Coriander Leaves
• 2 Green Chillies
• 1/2 tsp All Spice
• 1 tsp Worcestershire Sauce
• 3 Garlic Cloves
• 3 tbsp Olive Oil
• 2 Tomatoes
• 4 Spring Onions
• Basil Leaves
• Plain Flour
• Egg
• 400ml Coconut Milk
• 200ml Water
• 200g Polenta

Method

• For Marinade, blend, Zest and Juice of 2 Limes, Coriander Leaves, Chillies, All Spice, Worcestershire Sauce, Garlic and Olive Oil in blender
• Cover Haddock Fillets in Marinade and chill (20 mins)
• For Polenta, bring Coconut Milk and Water to boil
• Pour in Polenta and stir (add more water if mixture is too think)
• Continue to cook for 3 mins, then cover and allow to cool
• Scrap Marinade off Fish and reserve for Salsa
• Cover Fish in Flour, then Egg, then Flour again
• Fry Fish in Oil and Butter (10 mins)
• For Salsa, chop Tomatoes and Spring Onion, then add to Marinade then fry (5 mins)
• Remove Fish and allow to rest
• Meanwhile, tip Polenta out and slice
• Fry Polenta Slices (5 mins)
• Serve Fish with Polenta, Salsa and torn Basil Leaves over the top

Courgette Fritters with Chilli Jam

Ingredients

• 4 Courgettes
• 50g Parmesan
• 2 Eggs
• 60g Plain Flour

Jam:

• 2 Onion
• 2 Garlic
• 2 Chilli
• 25g Dark Brown Sugar

Method

1. Grate Courgettes, then pat dry with kitchen towel
2. Mix in grated Parmesan and beaten Eggs
3. Add Flour and make rounds
4. For Chilli Jam, fry Onions and Garlic until soft, allow to cool
5. Tip Onions and Garlic into blender with Chilli and Sugar, blend until smooth
6. Pour Jam into pan and heat through (3 mins), then allow to cool
7. Fry Courgette fritters in a little oil until brown on each side
8. Serve with Jam and Salad

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

One Crust Vegetable Pie

Ingredients

• Onion
• Aubergine
• Pepper
• Mushroom
• Oregano
• Olives
• Red Kidney Beans
• Basil Leaves

Sauce:

• Chopped Tomatoes
• Tomato Purée
• Garlic

Pastry:

• 75g Plain Flour
• 75g Wholemeal Flour
• 75g Margarine
• 50g Grated Parmesan

Method

1. For the pastry, blend Flours, Parmesan and Margarine into crumbs
2. Add enough water for pastry to come together, roll into a ball and chill (20 mins)
3. For Sauce, fry Garlic in a little Olive Oil (1 min)
4. Add Tomato Purée and continue to fry (1 min)
5. Add Chopped Tomatoes and turn heat down, simmer until reduced by half (30 mins)
6. For filling, fry Onion (5 mins)
7. Add Cubed Aubergine (5 mins)
8. Add chopped Pepper and Mushrooms (5 mins)
9. Add Oregano, Olives and Kidney Beans (5 mins)
10. Mix in the Sauce, season and set aside
11. Roll out pastry to around 30cm diameter
12. Tip filling into center (allowing 2 inch border), then roll up edges
13. Bake @190C (30 mins)
14. Serve with chopped Basil leaves

Norfolk in the Spring

Photos from a recent holiday to Norfolk