S W E E T & S O U R R E D P E P P E R S O N PICKLED MACKEREL R E C I P E B Y C H E F B R I A N T U R N E R Ingredients 4 good mackerel fillets, pin boned 2 shallots, shredded 1tbsp rape seed oil 6 peppercorns ½ red onion, shredded Sprig thyme 2 red peppers, shredded 1 bay leaf ½ clove garlic, crushed Piece of lemon pith 1tbsp runny honey 1 ½ white wine vinegar 2tbsp white wine vinegar ¼ pt white wine 1tsp light soy sauce Salt 1tbsp chopped parsley Serves 4 Salt & pepper 1.Heat 1 tbsp oil 2. Add onions, peppers and garlic and stir well 3.Simmer for 10 minutes, do not colour 4.Add honey, vinegar and soy 5.Simmer for 5 minutes 6.Increase the heat to evaporate the liquor 7.Season, mix in parsley and pull to one side 8.Put all pickling ingredients into a saucepan and simmer for 5 minutes 9. Meanwhile trim mackerel fillets and season with salt 10. Lay mackerel fillets in an oiled tray 11. Strain liquor around the fillets and leave in tray for 10 minutes 12. Take out, drain, brush with oil and put under the grill for 5 minutes 13. Lay peppers in middle of plate and put mackerel on top to serve A P P L E & R A D I S H S A L A D W I T H BEETROOT & CITRUS CURED SALMON R E C I P E B Y C H E F B R I A N T U R N E R Ingredients 4lb salmon filleted & pin boned 2tbsp sea salt 2 crisp apples 2tbsp caster sugar 10 radishes 2tbsp grated fresh 1tsp horseradish sauce beetroot 1tsp Dijon mustard 2tbsp chopped dill Juice of 1 lemon Zest of 2 lemons Rapeseed oil 2tbsp cognac 1tbsp chopped chives Peppermill Salt & pepper Pea shoots for garnish Serves 4 1. 2 days in advance mix salt, sugar, beetroot, dill, zest, cognac and a couple of turns of a peppermill 2.Make sure salmon is trimmed of belly, skin off, no scales left on and pin boned 3.Lay one side, skin side down on aluminium foil 4.Sprinkle with salt mixture evenly and lay the other side on top, skin side up and seal the foil 5.Put n a tray in fridge for 2 days, turning frequently 6. When ready take out, wash off mixture, dry and wrap each side in Clingfilm 7. Meanwhile cut the apples and radishes into even sized thin batons 8. Mix horseradish and mustard, mix in lemon juice, then oil, parsley and season 9. Mix his with the salad 10. Lay salad down middle of plate and put slices of salmon round the side and serve N E W P O T A T O E S , O N I O N S A N D B A C O N W I T H BREAST OF CHICKEN STUFFED WITH MUSHROOMS R E C I P E B Y C H E F B R I A N T U R N E R Ingredients 4 breasts of corn fed 12oz new potatoes chicken 1 shallot, finely diced 2oz morel mushrooms 2 rashers of back bacon 2oz button mushrooms 2oz mascarpone cheese 2tbsp chopped parsley Salt & pepper ¼pt chicken stock Rapeseed oil 3oz butter Serves 4 1. Finely chop the morels and button mushrooms 2. Melt 1oz butter and add mushrooms 3. Cook until drying out then take off and cool 4. Add the cold mushrooms to the mascarpone and season 5. Carefully lift up the skin from the breast of chicken and spread the mushroom mix on top 6. Lay the skin back down over the breast to seal in the mushroom mix 7. Heat a little oil and butter then carefully colour the skin side of the chicken 8. Turn over and cook in the oven for 8 minutes at 180 c 9. Meanwhile cook the new potatoes in skin for 5minutes then take out and cool the slice the potatoes 10. Heat oil and 1oz butter then cut the bacon into strips and fry 11. Add sliced new potatoes, colour golden and cook out 12. Add chopped shallots and season 13. When chicken is cooked take out and keep warm 14. Pour away excess fat, retain juices then add chicken stock and reduce by half 15. Check seasoning, shake in 2oz butter and add parsley 16. Serve sliced breast on potato garnish SAGE LAMB COBBLER R E C I P E B Y C H E F B R I A N T U R N E R "I’ve always loved cheese, and it must be because of the way my dad and Granddad Riley used to cook it. So I’m always looking for a way to sneak cheese into a dish. This recipe works perfectly well with or without cheese- go on, try it!" Serves 4 Ingredients Ingredients 2lb boned neck of lamb Scone cobbler mixture 1oz plain flour 8oz plain flour 2tbsp groundnut oil 1 ½ tsp baking powder 8oz onions, peeled and chopped ½ tsp chopped fresh sage 2oz dried peas, soaked overnight 2oz unsalted butter, softened 8oz each of carrot and Swede 6oz Wensleydale cheese, grated Salt & black pepper 1 medium egg, beaten Paprika 2tbsp milk 1pt chicken stock 1. Preheat the oven to 160°c, cut the meat into 2.5cm pieces, dust in flour, and fry in the oil in a casserole until coloured. 2.Add the onion to the casserole, and fry to lightly colour, then add the soaked drained peas, diced carrot and Swede. 3. Season with salt, pepper and a pinch of paprika, then add the stock. Bring to the boil, stir, cover with a lid, and bake in the preheated oven for 2 hours. Turn the oven up to 200-220°c. 4. To make the scone cobbler, sift the flour, baking powder and a pinch of salt into a bowl. Add the sage, and rub in the butter. 5.Mix in 2oz grated cheese, then the beaten egg and milk until you have a soft dough. Knead, then roll out to 1cm thickness. 6. Cut out into 3-4cm rounds. Arrange these on top of the meat in the casserole, overlapping slightly, and brush with a little more milk and spinkle 4oz cheese on top. 7. Put in the hot oven, uncovered, and bake until the scone topping is cooked, about 20 minute. HAMPSHIRE ROLL R E C I P E B Y C H E F B R I A N T U R N E R Ingredients 8oz unsalted butter 1 & half lb apples (Cox 6oz caster sugar or granny smith) 3 medium eggs 6oz apricot jam 2tbsp double cream Icing sugar Finely grated zest of 1 orang e 6oz plain sifted flour A pinch salt S erves 12 1.Preheat the oven to 180°c; use 2oz of the butter to generously grease a semi circular tray mould if you can find one or a large pie dish. 2. To make the sponge, cream the sugar and remaining butter together until light then beat in the eggs, double cream and orange zest. Fold in the flour and salt. 3.Peel, core and slice the apples, spread 4oz of jam in the bottom of the mould or dish. Sprinkle over half the apples then spoon in half the sponge mixture. Mix the remaining apple and jam together, place on top of the sponge in the mould then cover with the rest of the sponge. Smooth the top and bake in the oven for 40-50 minutes until golden. Serve sprinkled with icing sugar and accompanied by something like a vanilla clotted cream or hot custard.. ETON MESS R E C I P E B Y C H E F B R I A N T U R N E R Ingredients 1lb blackberries or raspberries (whichever available) 2tbsp icing sugar 1tbsp water 8 meringue nests ½ pt whipped cream Greek yoghurt Serves 4 1.Put half the berries into a pan with the icing sugar and water and bring to the boil 2.When cooked to a puree pass through a sieve into a clean pan and bring back to the boil 3.Take off the heat and put half to one side, pour the rest over the remaining berries in a bowl and allow to cool 4.Mix whipped cream with yoghurt 5.Crush the meringues 6.Layer the fruit, the meringues, the cream mixture and the sauce in a tall glass to serve.