Food Processor with Mackarel Serves 4 Ingredients for panzanella :

½ Baguette (enough for 1½ cups croutons) 2 garlic cloves, peeled and crushed 6 Tomatoes cut into 1-inch chunks ½ red onion, thinly sliced ½ cucumber, quartered lengthwise, then cut into ½-inch thick pieces 2 tbsp sherry vinegar 1 tbsp capers 2 tbsp flat leaf parsley, roughly torn 12 Kalamata olives ( or pitted black olives ) 2 tbsp Extra virgin olive oil

Ingredients for mackerel : 4 mackerel fillets 2 tbsp olive oil 1. Pre-heat the oven to 200c /400f. 2. To make the croutons, Slice the baguette in half lengthwise. Rub all over with one of the garlic cloves, then cut in half again lengthwise. Cut these strips into ¾-inch cubes. 3. Spread the bread cubes on a baking sheet, crust side down, and bake until just golden brown and crisp on the outside but still soft inside, about 3 minutes. Watch carefully. 4. To make the panzanella, place half the tomatoes, onion, cucumber, sherry vinegar, croutons and a touch of salt and pepper into the James Martin Food Processor and blitz to a puree. 5. Pour into the serving bowl then add the remaining ingredients and toss to combine. 6. In a non stick pan drizzle a little oil and place over a medium heat, season the mackerel with salt and pepper, when the pan starts to smoke place in the mackerel skin side down pressing down ends to stop the fillets curling up, cook for 2-3 minutes, turn the fillets over and cook for 1 minute more, leave to rest in the pan for another 1- 2 minutes. 7. To serve, divide the panzanella between 4 plates then top with 2 mackerel fillets on each. 8. Finish with a drizzle of extra virgin olive oil. Table Blender Carrot Cake Serves 6 5 medium carrots, trimmed and scraped juice of 2 oranges 125ml corn oil 4 free range eggs, separated 375g caster sugar 350g plain flour 15g baking powder butter for greasing 200ml double cream 2-3 tsp Cointreau 1. Pre-heat the oven to 180°C, and butter a baking tin of 30cm in diameter. 2. For the sponge, slice the carrots, cover with water and add the orange juice. Bring to the boil and cook until tender. Drain and cool, then discard the liquid. 3. Put the carrots in the James Martin Food Processor blender with the corn oil and the 4 egg yolks and whiz to mix to a purée. 4. Beat the egg whites until stiff, and set aside. 5. In a bowl, fold the sugar, flour and baking powder into the carrot purée, and mix well together. Now gently fold in the egg whites. 6. Pour the mixture into the prepared tin and bake in the pre-heated oven for 30-35 minutes. 7. When the cake is cooked, take it out of the oven and leave to cool on a wire rack. 8. Whip the double cream and stir in 2-3 tablespoons of Cointreau. When the cake is cool, cut a slice and serve with a dollop of the cream. Table Grill Char-grilled bananas with toffee sauce and ice cream Serves 4 4 Large bananas 1 lt Vanilla ice cream For the sauce 250 ml Double cream 125 g Butter 125 g Dark brown sugar 50 ml Black treacle 25 ml Golden syrup

1. Firstly make the sauce, simply put all the sauce ingredients into a pan over a medium heat and bring to the boil allow to cook for 3-4 minutes before removing and placing in a sauce jug. 2. Heat the griddle plate up to high remove the banana from the skin and cut in half lengthways drizzle with a little amount of oil and place flat side down onto the griddle plate cook for 2-3 minutes, then turn 90 degrees and repeat the process, turn over and cook for 4 minutes. 3. Place the bananas onto serving dishes and serve with a scoop of vanilla ice cream and pouring of the toffee sauce. Table Grill Fresh tuna Serves 4 4 x 100g / 3 ½ oz fresh tuna fillet ideally the centre cut 2 heads of baby little gem lettuce stalk removed and washed 100g / 3 ½ oz French green beans, blanched 100g / 3 ½ oz Cherry tomatoes cut in halve 75g / 2 ½ oz Large Kalamata olives 4 Medium sized hard-boiled eggs shell removed 1 Avocado peeled and stone removed sliced lengthways 1 tbsp Fresh chervil 1 tbsp Fresh tarragon leaves Salt and Pepper Drizzle extra virgin olive oil For the dressing 2 tbsp Dijon 50ml / 2 fl oz red wine vinegar 100ml / 4 fl oz extra virgin olive oil

1. Season the tuna steaks with salt and pepper and a drizzle of oil. 2. Place onto the griddle allow to cook for about 30 seconds before turning over cook for another 30 seconds, then remove from the griddle and drain on some kitchen paper. 3. Make the dressing by placing all the ingredients into a bowl and whisk well set to one side. 4. For the salad put the tomatoes, beans, olives and lettuce into one bowl and drizzle with a little of the dressing and lightly toss. 5. Cut the eggs into quarters and season with salt and black pepper, and then add the avocado and drizzle with olive oil toss together. 6. Slice each piece of rested tuna into 6 and arrange the lettuce, beans, tomatoes and olives onto the plates. Place the tuna slices on the plate with the avocado and egg on top scatter with the fresh herbs and drizzle with the remaining dressing and serve. Spice Grinder Cumin and Lemon Salt 2 tbsp cumin seeds 3 tbsp sea salt Maldon/ Cornish zest of 2 lemons ½ tsp white peppercorns 1. Place the ingredients into the grinder and pulse but not too fine remove and store in an air tight container.

Ideal for roast lamb joints and salmon.

Roast boned leg of hogget with Cumin and Lemon Salt 1 leg of hogget 1.5kg-2kg 1 tablespoon Dijon mustard 2 tbsp cumin and lemon salt mix (see recipe page 8) 2 Lemons halved to roast the lamb on (If you have freshly made the cumin and lemon salt, use the zested lemons from the recipe). Salt 100ml olive oil 1 glass of white wine

1. Open up the leg of lamb and season with pepper all over. 2. With the Dijon mustard brush the lamb all over then massage in the cumin and lemon salt mixture and tie with roasting string. 3. Place the hogget on top of halves of lemon and place in a pre heated oven (220°c) cook the joint for about 30 minutes then pour the white wine over the top then turn the oven down to 175°c and continue cooking for an other 40 minutes (if you prefer well done cook for about an hour). 4. Continue to baste the hogget while its cooking then remove from the oven and allow to rest for 10 –12 minutes then carve. 5. Serve with roast potatoes, roasted vegetables and mint sauce. Warm Treacle Tart with Clotted Cream 500g/ 1lb 1oz Sweet pastry Plain flour for rolling 1 oz/25g Butter 14 oz / 390g Golden syrup 4 ½ oz/125g Fresh breadcrumbs 2 Eggs, lightly beaten Zest and juice of 1 lemon Garnish Clotted cream Fresh mint 1. Pre-heat the oven to 180°C and butter a 14” oven proof tart tin. Roll out the pastry on a floured surface, and using the dish as a template cut around the dish. Place the disc of pastry in the bottom of the dish; prick the pastry all over with a fork and bake in the oven for 10-12 minutes until lightly golden. Remove from the oven and lower the temperature to 130°C. 2. In a bowl, mix together the golden syrup, bread crumbs, beaten eggs and lemon juice and zest. Once combined, spoon into the dish and bake in the oven for between 50 minutes to an hour. Trim off the edges and cut into portions 3. Allow to cool before serving warm with a spoonful of the whipped cream and a sprig of fresh mint. Lamb & sweet tomato tagine, With jewelled 1 Shoulder of lamb, knuckle removed 500ml Tomato Juice 1 tsp Ground Ginger 500ml Lamb Stock 1 tsp Ground Black Pepper 700g Tomatoes, peeled, seeded 1 tsp Ground Cinnamon and roughly chopped 1 head Garlic, peeled, & all but 2 cloves crushed 1 Pickled Lemon, rind chopped 450g Grated Onion 1 tsp Olive Oil 175g Dried Apricots, soaked in a little water 1 tsp Saffron Stamens 75g Flaked Almonds 2 tsp Turmeric 55g Sultanas/Raisins 1 tbsp Paprika 1 tbsp Liquid Honey ½ tsp Cayenne Pepper 25g Coriander, chopped

1. Coat the lamb in the ground spices and leave overnight. Pique the lamb with the three sliced garlic cloves by making incisions into the lamb with a sharp pointed knife and pushing the garlic slices inside. 2. Brown the lamb in a heavy oven proof pan or dish with a lid. Add the garlic and grated onion. Allow the onion to soften without browning. 3. Add the apricots and their soaking water, the almonds, raisins/sultanas, honey, tomato juice, tomatoes and lamb stock. Bring to the boil, place in a low oven with the lid on and cook for 3 hours. 4. Fry the lemon rind in olive oil with the saffron, turmeric, paprika, cayenne pepper and chopped coriander. 5. Pour the sauce over the lamb and garnish with the lemon and coriander. White Chocolate and Whisky Croissant Butter pudding Serves 6 1 pint Milk 1 pint Double Cream 1 Vanilla Pod 9 Egg Yolks 150g Caster Sugar 5 Large Croissants 25g/1oz Sultanas 25g/1oz Butter, melted 100g White Chocolate, grated 100ml single malt whisky Icing Sugar ½ lt / 18fl oz vanilla ice cream

1. Pre-heat the oven to 175°C. Pour the milk and cream into a pan, add the vanilla pod, and gradually bring to the boil. 2. Place the eggs and sugar together in the mixing bowl and whisk together. 3. While the cream is heating, slice the croissants and place into an oven proof dish, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter. 4. Once the cream has boiled, take it off the heat. Add the egg mixture and chocolate and stir well. Set on one side to allow the chocolate to melt, stirring occasionally then add the whisky. 5. Next, using a sieve, strain the cream and pour over the croissants, cover the tray with foil and bake in the oven for 15-20 minutes or until almost set. 6. Remove from the oven, allow to cool slightly dust with icing sugar. Caramelize the topping using a very hot grill or, if you have one, a blowtorch. Then serve with the vanilla ice cream.