Ingredients

• 240g can whole chestnuts, halve or quarter large chestnuts
• 500g Brussels sprouts, remove outer leaves and halve
• 6 rashers bacon, finely sliced
• 25g butter
• 1 Tbsp oil
• 1 clove garlic, thinly sliced

Method

1. Plunge the Brussels sprouts into a pan of boiling water and boil for two minutes.
2. Drain well and refresh the sprouts under cold running water, then drain again.
3. Heat the butter and oil in a deep-sided frying pan or wok.
4. Add the bacon and fry until crispy, then add the garlic and cook for a few seconds.
5. Add the sprouts and chestnuts and stir-fry until all the ingredients are heated through.

Ingredients

• For the filling
• 295g can condensed mushroom soup
• 198g can sweetcorn, drained
• 400 - 500g cooked turkey meat, cut into bite-size chunks
• 100g stuffing, cut into bite size pieces
• 4 Tbsp crème fraîche or milk
• Seasoning
• For the pastry
• 500g shortcrust pastry (ready prepared)
• 1 Tbsp milk or beaten egg for glazing

Method

1. Preheat your oven to fan 170°C, conventional 190°C, gas 5.
2. Empty the soup into a bowl and stir in the crème fraîche or milk.
3. Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
4. Grease a 20cm ovenproof pie dish, then take two thirds of the pastry, roll it out on a floured surface and lay it onto the dish. Trim off the excess pastry.
5. Place the prepared filling into the pastry-lined dish.
6. Dampen the edge of the pastry rim with water, roll out the remaining pastry and cover the pie. Seal the edges well and trim neatly.
7. Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milk or beaten egg.
8. Bake for 30 – 40 minutes until the pastry is golden.

Ingredients

• 3 oranges
• 4 fresh figs
• 150g / 5oz toasted walnuts nuts
• 150g / 5oz red cabbage, shredded finely
• 175g / 6oz rocket
• For the dressing:
• 150g / 5oz Shropshire Blue
• 200ml / 7fl oz crème fraiche
• Freshly ground black pepper

Method

1. Slice the top and bottom off each orange and peel down the sides with a sharp knife.
2. Cut between each membrane to remove the orange segments. Place in a bowl with any juices.
3. Wipe and quarter the figs and add to the orange segments with the toasted pecans, shredded red cabbage and rocket leaves.
4. Toss together well and divide between 4 serving plates.
5. To prepare the dressing: Crumble the Shropshire Blue into a small heavy based pan and cook, stirring, over a gentle heat until cheese melts.
6. Whisk in the crème fraiche and heat gently (don't allow mixture to bubble) until you have a smooth creamy dressing.
7. Drizzle over each plate of salad and season with freshly ground black pepper.

Ingredients

• 100g / 4oz rolled oats
• 100g / 4oz plain flour
• 1 tablespoon fresh rosemary, chopped
• Salt and freshly ground black pepper
• 50g / 2oz white vegetable fat
• 100g / 4oz Mature grated Cheddar cheese, grated
• 1 tsp clear honey
• 3 tbsp milk

Method

1. Pre heat the oven to 350F/180C/Gas mark 4.
2. Place the rolled oats, plain flour, chopped rosemary, salt and pepper in a mixing bowl and rub in the white vegetable fat using clean finger tips until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar.
3. Stir together the honey and milk and add to the dry ingredients. Bring the mixture together to form a soft dough then roll out on a lightly floured surface to 1cm thickness.
4. Using a 5cm cutter stamp out about 12 rounds and place onto a non stick baking sheet. Cook for 15 minutes.
5. Allow to cool on tray for 15 minutes then carefully remove to a wire rack to cool completely. Keep stored in an airtight container for up to 1 week. Delicious served topped with thin slices of Cheddar and a sun blushed tomato

Ingredients

• 6 slices wholemeal (thick sliced ) bread
• 2 tbsp olive oil
• 150g / 5oz English Brie
• 3 tbsp cranberry sauce
• Chive lengths to garnish

Method

1. Preheat the oven to 400F/200C/gas mark 6.
2. Using a 2 in cutter stamp out 2 circles from each slice of bread and brush lightly with olive oil. Lift into a baking tray and cook for about 10 minutes until crisp and pale golden.
3. Remove from the oven.
4. Slice the brie and divide between the round toasts.
5. Top with a little cranberry sauce and place under a preheated grill for 2-3 minutes until cheese begins to bubble.
6. Serve hot garnished with fresh chives.

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 1 clove of garlic, peeled and crushed
• 200g / 7oz chestnut mushrooms, wiped and roughly chopped
• 100g / 4oz canned peeled chestnuts
• salt and freshly ground black pepper
• 4 sheets filo pastry
• 15g / 1/2oz butter, melted
• 150g / 5oz Red Leicester cheese, grated
• 300g jar red pimentos, drained and trimmed
• 1 tsp sesame seeds

Method

1. Heat the olive oil in a pan and add the onion, garlic and mushrooms. Cover and cook gently for 5 minutes, raise the heat and allow to cook at a higher heat until juices from the mushrooms have evaporated.
2. Transfer to a food processor with the chestnuts and blend until you have a chunky pate type consistency. Season to taste.
3. Preheat the oven to 400F/200C/Gas mark 6. Lay a sheet of filo pastry onto a clean work surface, brush with a little melted butter. Top with another sheet of pastry and repeat until you have a stack of 4 sheets.
4. Spread the chestnut mushroom mixture over the pastry to within 2.5cm (1 in) of the edge. Scatter the red Leicester cheese over the top and cover with red pimento.
5. Starting from one end, roll up, like a swiss roll enclosing the filling and lift onto a clean baking sheet. Brush the top with any remaining melted butter and sprinkle the sesame over the top. Bake for 20 to 25 minutes until pastry is golden and crisp.
6. Serve warm or cold cut into slices.

Ingredients

• 100g / 4oz asparagus tips
• 150g / 5oz smoked salmon
• 175g / 6oz Wensleydale cheese
• 6 large eggs
• 4 tbsp water
• Salt and freshly ground black pepper
• 1 tbsp light olive oil

Method

1. Bring a pan of water to the boil and cook the asparagus for 2 minutes, drain then refresh under cold running water. Pat dry with absorbent kitchen paper.
2. Cut the salmon into thin strips, you may find this easier to do with scissors.
3. Crumble the Wensleydale into small pieces about the size of a marble.
4. Beat together the eggs with the water and seasoning.
5. Heat the olive oil in a 20cm (8in) non-stick frying pan.
6. Pour in the egg mixture then randomly scatter the asparagus, salmon strips and crumbled Wensleydale over the top. Cook over a low heat for 5 minutes until you begin to see the egg setting at the edges of the pan.
7. Preheat the grill to a medium heat.
8. Place the pan under the grill (protecting the handle with double thickness of foil if it is made from plastic or wood) and grill for 3 to 4 minutes until top is set and pale golden brown.
9. Using a wooden spatula, carefully transfer to a serving plate and cut into wedges to serve. Serve with vine roasted tomatoes.

Ingredients

• 100g / 4oz fine green beans, trimmed
• 200g / 7oz Goats cheese
• 2 pears
• 2 tbsp fresh lemon juice
• 2 tbsp cranberry sauce
• pinch of ground cinnamon
• 15g / 1/2oz butter
• 200g / 7oz pack mixed baby salad leaves
• 100g / 4oz toasted pecans
• 1 red chilli, deseeded and very thinly sliced

Method

1. Bring a pan of water to the boil and cook the fine green beans for 2 minutes, drain and refresh under cold running water. Drain onto absorbent kitchen paper.
2. Meanwhile, cut the Goats cheese into chunks, Quarter the pears, remove the core then slice each quarter into thin slices.
3. Place the lemon juice, cranberry sauce, cinnamon and butter in a heavy based frying pan, add the pear slices and cook for 2 to 3 minutes until beginning to soften.
4. Toss the cheese cubes into the pan and cook for a further 2 to 3 minutes until you see the cheese beginning to soften.
5. Toss the salad leaves with the toasted pecans and red chilli and divide between 4 serving plates. Top with the hot pear and Goats cheese mixture and serve at once whilst cheese is still lovely and soft!