Summer dining, al fresco pizza night.

Warm evening, dusk falling, pizza oven at the ready – what else could anyone wish for. This feature was commissioned by Delicious UK for last summer’s August issue (2019) and we shot it on location here in France. The meal begins with a delightful cocktail called a Hugo, well maybe with a tweak, followed by three different pizzas, a great salad to share and a to die for summer cheesecake, with a hint of wicked about it. A definite recipe for success.

Elderflower Prosecco Spritzer with cucumber

I like to make the most of early summer elderflowers and make as much syrup as I can from the delicate flower clusters. It is so versatile and can be used in all types of dishes from cocktails like the one below; added to dressings, icings or sweet sauces. Here it adds a hint of perfume to Prosecco along with the refreshing bite of cucumber, tang of mint all topped up with a little tonic water, lemonade or fizzy water, depending on taste – my take on a Hugo.

Serves: 6

1/2 cucumber, peeled and seeded

ice cubes

180 ml elderflower cordial/syrup

1 bottle Prosecco

30 ml tonic water or sparkling water

lime slices

mint leaves

Cut the cucumber into thick slices. Fill wine glasses with the ice cubes and add 30 ml elderflower syrup, 150 ml Prosecco and 50 ml tonic water to each glass. Add the cucumber sticks, lime slices and mint leaves. Swirl and drink. 

Courgette, dolcelatte and mint with pumpkin seeds 

This fresh tasting summer pizza is a lovely option for this time of year when courgettes are at their best. Lemon flavoured olive oil adds an extra intensity to the finished dish and is available from most larger supermarkets. Alternatively infuse some extra virgin olive oil with lemon zest for several hours ahead of time.

Serves: 3

1 quantity pizza dough (see below)

1 courgette, trimmed

finely grated zest 1 lemon

a large handful mint leaves

150g dolcelatte, crumbled

150g buffalo mozzarella, sliced thinly

3 tablespoons pumpkin seeds

Lemon oil and freshly squeezed lemon juice, to serve

Preheat the oven to its highest setting and place either a pizza stone or oven tray on the middle shelf to heat up.

Meanwhile, very thinly slice the courgettes into ribbons. Place in a bowl with salt, pepper, lemon zest and 1 tablespoon lemon oil. Leave to infuse for 30 minutes.

Take your prepared dough and top with a third of the courgettes, mint leaves, dolcelatte, mozzarella and pepitas. Open the oven door and pull the rack out slightly with the hot stone or oven tray. Tip the board towards the stone/tray and pull the board firmly towards you so that the pizza base slips directly onto the heated surface. Cook for 6-8 minutes or until the dough is puffed at the edges and golden.

Serve drizzled with extra lemon oil. Repeat to make 2 more pizzas.

Tip: If you are a little wary of sliding the pizza into the oven, you can line your board with baking paper instead of flour. If you do this, sliding the pizza on the paper directly to the heated stone or tray is easier.

Pizza dough

Makes: 3 x 30cm pizza bases

There is little better than a thin, crispy, gooey pizza fresh from the oven but unless you have access to a giant pizza oven then cooking more than one pizza at a time is impractical, so cook one and share it between you, cooking the next and the next as you eat.

150 g plain flour

150 g strong white bread flour

2 teaspoons sea salt

1 teaspoon  dried active yeast

1 teaspoon olive oil

190-200ml water 

Combine both types of flour and  salt in a large mixing bowl. Place the yeast in a small bowl and stir in the water until dissolved. Add to the flour with the olive oil and work together until the mixture is just combined. Cover and chill for 15 minutes. 

Transfer to a lightly floured board and knead for 5 minutes or until the dough is smooth. Divide into 3 equal pieces and gently form into rounds. Place on a well floured tray, cover with cling film and chill overnight. Remove the dough from the fridge an hour before ready to cook. 

Preheat the oven to its highest setting and place either a pizza stone or oven tray on the middle shelf to heat up. 

Well flour a chopping board, set aside. Take one piece of dough, place it on a floured work surface and very gently press flat to form a disc. Using your fingers, again gently press the dough from the middle outwards until you form a rim about 1 cm from the edge, this will form a crust. Repeat this two or three times so that each time the dough becomes larger and thinner, keeping the crust in place. At this stage you can pick the dough up allowing it to hang down from to stretch it, turning it several times to form a 30 cm circle. 

Transfer the dough to the floured chopping board. This is now ready for the topping to be added.

Pizza with heirloom cherry toms, burrata and some herb pesto

This is definitely a pizza for the moment, with heirloom tomato varieties and burrata cheese. It is pretty dammed delicious

Serves: 3

1 quantity pizza dough (see above)

30 g mixed herbs, such as basil, mint and parsley

1 garlic clove, chopped

2 teaspoons lemon juice

1 teaspoon Dijon mustard

A pinch caster sugar

75 – 100 ml extra virgin olive oil

1 kg mixed heirloom tomatoes, halved, quartered or sliced

2 balls burrata, torn

salt and pepper

aa handful of rocket leaves and some shaved Parmesan, to serve

Preheat the oven to its highest setting and place either a pizza stone or oven tray on the middle shelf to heat up. 

Meanwhile, make the pesto. Place the herbs, garlic, lemon juice, mustard, sugar, olive oil and salt and pepper in blender and blend until smooth and vibrant green. 

Take your prepared dough and top with a third of the tomatoes, drizzle over a little oil and add salt and pepper. Open the oven door and pull the rack out slightly with the hot stone or oven tray. Tip the board towards the stone/tray and pull the board firmly towards you so that the pizza base slips directly onto the heated surface. Cook for 6-8 minutes or until the dough is puffed at the edges and golden.

Transfer to a plate and top the pizza with a third of the burrata, drizzle with the herb pesto and serve topped with rocket leaves and some shavings of Parmesan. Repeat to make 2 more pizzas.

Margarita with chorizo

My version of the classic Italian pizza. You only need half the amount of ragu sauce in the recipe for this pizza, but I recommend making it all up and freezing or bottling the rest to use next time.

Serves: 3

1 quantity pizza dough (see above)

1/2 quantity ragu sauce

100 g chorizo, thinly sliced

3 tablespoons drained capers

30 g pitted black or green olives

250 g buffalo mozzarella, sliced or crumbled

a handful basil leaves

Ragu sauce

Makes: approximately 500ml

1 kg ripe roma/plum tomatoes, roughly chopped

2 large garlic cloves, finely chopped

2 tablespoon olive oil

1/2-1 teaspoon  sugar

salt and pepper

Make the sauce. Place all the ingredients in a saucepan. Bring to the boil, then simmer  gently for about 1 hour, or until thickened and reduced by half. Allow to cool. 

Make the pizza dough (see above)

Cook pizza. Preheat the oven to its highest setting and place either a pizza stone or oven tray on the middle shelf to heat up.

Take your prepared dough and top with a third of the ragu sauce, spreading it to within 2 cm of the edges. Add a third of the chorizo, capers, olives and mozzarella. 

Open the oven door and pull the rack out slightly with the hot stone or oven tray. Tip the board towards the stone/tray and pull the board firmly towards you so that the pizza base slips directly onto the heated surface. Cook for 6-8 minutes or until the dough is puffed at the edges and golden. Repeat to make 2 more.

Serve topped with fresh basil leaves.

Roasted pepper and aubergine Salad with labne and crispy fried spiced chickpeas

A great sharing salad to serve alongside the pizza of your choice. Labne is a thickened or strained yogurt, traditionally eaten in middle eastern countries. It is easy to make as you will see here, or you can buy it ready made. The salad can be prepared well ahead.

Serves: 6

250 g Greek yogurt

4 red peppers

2 medium aubergines

5 tablespoons olive oil

1 x 400 g can chickpeas, drained

Grated zest 1 lemon

1/2 teaspoon smoked paprika

150 g rocket or mizuna

a handful roughly chopped fresh herbs to include coriander, basil, mint , parsley and chives

salt an pepper

Dressing

juice half lemon

11/2 teaspoons agave syrup or honey

1/4 teaspoon sumac

3-4 tablespoons extra virgin olive oil

salt and pepper

Preheat the oven to 220 c/425f/fan-forced 200c. Line a baking tray with baking paper.  Place the Greek yogurt in a sieve lined with muslin. Let drain for 30 minutes until thickened slightly. 

Trim the peppers and cut each one into quarters, discarding the seeds and any internal membrane. Trim the aubergines and cut cross ways into 1 cm thick slices,  place in a bowl. Add 4 tablespoons of olive oil and some salt and pepper and stir really well, massaging the oil into the flesh. 

Heat a char-grill pan (or conventional grill) and once hot, cook the peppers on a high heat for about 5 minutes each side until well charred and starting to soften nicely. Transfer to a bowl and place a tea towel over the top. Set aside to cool. Then cut into strips.

Char-grill the aubergine slices, again over a high heat for 4-5 minutes each side until soft and golden. Set aside to cool.

Meanwhile, place the chickpeas into the prepared baking tray. Add the lemon zest, paprika,  remaining olive oil and some salt and pepper. Stir well and transfer to the oven. Cook for 20-25 minutes or until the chickpeas are crisp and golden. Set aside to cool.

Make the dressing. Place all the ingredients in a bowl and whisk until smooth. 

Combine the peppers, aubergines, rocket leaves and herbs in a bowl, then transfer to a large platter. Spoon dollops of the labne randomly over the top. Drizzle over the dressing and serve scattered with the chickpeas.

Yuzu Daiquiri cheesecake pots and salted praline crumbs

Finish off this lovely summer meal with a tangy, intriguing and utterly delicious cheesecake. Yuzu is a Japanese citrus fruit with an incredibly intense flavour – a combination of lime, grapefruit and mandarin. It is available from some larger supermarkets, special food stores or online. You can use a combination of the lime, grapefruit and orange or mandarin if you are unable to find yuzu. 

Serves: 8

200 g white chocolate, melted

50 g butter, melted

175 g digestive biscuits, crushed

75 ml Yuzu juice (see intro)

75 ml vodka

125 g caster sugar

600 g soft cheese

250 ml cream

Salted lime praline

125 g caster sugar

grated zest 3 limes

1/4 teaspoon sea salt

Melt the chocolate in a bowl set over gently simmering water  (do not let the bottom of the bowl touch the water) stirring until smooth.  Take 8  Champagne cups or martini glasses and dip the rims into the melted chocolate for decoration, let cool. Reserve the remaining chocolate, keeping it warm.

Melt the butter in a small saucepan and pour into a bowl. Add the digestives and stir well until evenly coated. Divide between the glasses pressing them down lightly using the end of a rolling pin. Chill until required.

Combine the yuzu juice, vodka and half the sugar in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and then remove from the heat. Leave to cool completely.

Warm the cream in a small pan until just tepid and gently stir in the reserved melted chocolate until smooth. 

Place the cream cheese in a food processor with the yuzu mixture and blitz until smooth. Then stir in the melted chocolate mixture and blend again. Using a piping bag with a large plain nozzle pipe the mixture into the glasses (or simply spoon the mixture into the glasses). Chill for at least 2 hours. 

Make the praline. Line a baking sheet with baking paper. Combine the sugar with 2 tablespoons of water in a small saucepan and place over a very low heat. Stir gently until the sugar is dissolved, not allowing the mixture to boil until it is. Bring to the boil and cook without stirring for a further 5-6 mins until the liquid turns golden brown. Pour the caramel onto the prepared tray and cool and set.

Roughly crumble the praline and place in a food processor with the lime zest and salt and blitz to make a slightly chunky crumb mixture. 

To serve remove the cheesecakes from the fridge and top with the salted lime praline.

all recipes © Louise Pickford

styling Louise Pickford

all photos © Ian Wallace


Warming the cockles with French onion soup

Just when I thought the cooler days were behind me, I awake to rain and chill, so lunch today is going to be a soup to warm those cockles – in this case my tummy. This recipe from my Delicious UK January 2020 winter menu goes one step further in yumminess with a side order of gooey cheese melts.

Red Onion Soup with Cheesy Sourdough Melts

Serves: 6

The addition of the gooey cheese melts gives this classic French onion soup a lovely modern twist. You can use sliced sourdough bread, ciabatta or French stock for the melts.

75 ml olive oil

1.25 kg red onions, thinly sliced

2 garlic cloves, crushed

1 tablespoon chopped fresh thyme 

150 ml red wine

1.5  Litres good quality beef stock

2 tablespoons chopped fresh parsley

50 g butter, softened

6 large sourdough bread or ciabatta slices

100 g Camembert, thinly sliced

75 g Gruyere, grated

Heat the olive oil in a saucepan and gently fry the onions, garlic, thyme, and a little salt and pepper over a low heat for 25 minutes, stirring occasionally to prevent sticking, until the onions are well caramelized. 

Add the wine and reduce by half, then stir in the stock. Bring to the boil, cover and simmer gently for 20-25 minutes until rich and flavourful. Add the parsley and adjust seasonings to taste.

Butter one side of the sourdough or ciabatta slices. Layer the Camembert and grated Gruyere over the non buttered side of 3 slices. Top butter-side up with the remaining slices. Press firmly but gently together.

Place a large non-stick frying pan over a medium heat. Add the sandwiches and top with a piece of foil. Weigh the slices down with a second pan. Cook for 2-3 minutes each side until the bread is crisp and golden and the cheese melted. 

Spoon the soup into bowls. Cut each sourdough slice in half and serve alongside the soup.

Tip: you can make the soup a day ahead and keep in the fridge, giving it even more flavour.


2020 – An exciting year ahead at Come Cook In France

Residential workshops

So excited to be able offer residential workshops as well as my private day courses. These 3 day/4 night courses are co-hosted with local venues in the region and in 2019 we hosted our first one at the truly stunning Creative Workshop and Accommodation venue Les Soeurs Anglaises in La Dordogne, SW France. Next year we will be running 3 workshops together, throughout the year.

Dates at Les Soeurs Anglaises in 2020

Spring workshop 23rd – 27th April 2020 6 places available BOOK NOW

Summer workshop June 18th – 22nd 2020 FULL

Autumn workshop 17th – 21st September 2020 BOOK NOW

Details

● Four nights accommodation and continental breakfast 

● Welcome mezze dinner with wine. 

● Three fun, informative, half-day cooking sessions with after-class tasting meals 

● An excursion to a local farmer’s market and/or visit to an artisan food maker (vinegar, cheese, nut oils, mushrooms, and/or a vineyard) 

● Recipes and a Come Cook In France folder 

● 3 light meals (prepared by your host) including all beverages (wine, waters, etc.) 

● Local transport from and to Angouleme train station and Bergerac airport 

● *Air and train fares to and from collection points in France are not included. 

Prices

A: Single occupancy of Superior double bedroom with en suite: 1350€ per person.

B: Shared occupancy of Superior double bedroom with en suite: 1150€ per person.

C: Single occupancy of Twin bedroom shared bathroom 1100€ per person

D: Shared Twin bedroom / shared bathroom: 950€ per person 

Minimum 8 participants (max 12 residents)

  • A non-refundable deposit of 300€ is required for confirmation of booking

Itinerary

DAY 1 Travel day, you will be sent information regarding transportation to Les Soeurs Anglaises (pick-ups are generally late afternoon) from Angouleme train station and Bergerac Dordogne Périgord Airport (EGC). Welcome, meet and greet dinner at the house.

DAY 2 Morning at the local marché. After a light market lunch, there will be an cookery class in L’Espace kitchen where the evening meal will be discussed and prepared.

DAY 3 We will meet in L’Espace kitchen where we will prepare a three course lunch to enjoy al fresco (weather permitting). The afternoon and evening will be free time for you to relax and enjoy the accommodation. A light evening meal will be provided.


DAY 4 You will have another chance to relax and have spare time to yourselves. There will be a light lunch provided. The afternoon session will be preparing and cooking the four course evening meal, again to be enjoyed together al fresco (weather permitting).

DAY 5 Brunch followed by departures before lunch.

  • Please note that this is a proposed itinerary and is subject to modest modifications, depending on available fresh produce, new opportunities, and the wishes of the workshop leader
  • opportunities, and the wishes of the workshop leader

Toutvent Manoir

I am also delighted to be co-hosting with Toutvent Manoir. Re-opened in spring 2019, Toutvent is a beautifully restored 18th century French property situated in the Charente on the border of the Dordogne. Located 5-minutes drive from Aubeterre- sur-Dronne, listed in Les Plus Beaux Villages de France (The Most Beautiful Villages in France) the Manor house sits in an enviable hill-top position with stunning views over the Dordogne valley.

Dates at Toutvent Manoir in 2020

Early Summer workshop 14th – 18th May BOOK NOW

Details

● Four nights accommodation and continental breakfast 

● Welcome mezze dinner with wine. 

● Three fun, informative, half-day cooking sessions with after-class tasting meals 

● An excursion to a local farmer’s market and/or visit to an artisan food maker (vinegar, cheese, nut oils, mushrooms, and/or a vineyard) 

● Recipes and a Come Cook In France folder.

● 3 light meals (prepared by your host) including all beverages (wine, waters, etc.) 

● Local transport from and to Angouleme train station and Bergerac airport 

● *Air and train fares to and from collection points in France are not included. 

Prices

A: Single occupancy of Superior double bedroom with en suite: 1350€ per person.

B: Shared occupancy of Superior double bedroom with en suite: 1150€ per person.

C: Single occupancy of Twin bedroom shared bathroom 1100€ per person

D: Shared Twin bedroom / shared bathroom: 950€ per person 

Minimum 8 participants (max 10 residents)

  • A non-refundable deposit of 300€ is required for confirmation of booking

Itinerary

DAY 1 Travel day, you will be sent information regarding transportation to Toutvent Manoir(pick-ups are generally late afternoon) from Angouleme train station and Bergerac Dordogne Périgord Airport (EGC). Welcome, meet and greet dinner at the house.

DAY 2 Morning at the local marché. After a light market lunch, there will be an cookery class in Toutvent kitchen where the evening meal will be discussed and prepared.

DAY 3 We will meet in Toutvent kitchen where we will prepare a three course lunch to enjoy al fresco (weather permitting). The afternoon and evening will be free time for you to relax and enjoy the accommodation. A light evening meal will be provided.


DAY 4 You will have another chance to relax and have spare time to yourselves. There will be a light lunch provided. The afternoon session will be preparing and cooking the four course evening meal, again to be enjoyed together al fresco (weather permitting).

DAY 5 Brunch followed by departures before lunch.

  • Please note that this is a proposed itinerary and is subject to modest modifications, depending on available fresh produce, new opportunities, and the wishes of the workshop leader


New cookery workshops

Really excited to share two new cookery workshops dates for 2020!

Photography © Lesli Lundgren

After the terrific success of this year’s workshop in June Come Cook In France and Les Soeurs Anglaises are really excited to announce a further three cookery workshop dates next year in April, June (already fully booked) and September.

Our first will take place in APRIL as spring heralds in some fabulous new year’s produce, including asparagus, spring lamb and the first local strawberries.

Then, as summer makes way for autumn we again celebrate the season’s best produce including mushrooms, pumpkins and figs for our final course of 2002 in SEPTEMBER.

Dates

Spring workshop 23rd – 27th April 2020 BOOK NOW

Summer workshop June 18th – 22nd 2020 FULL

Autumn workshop 17th – 21st September 2020 BOOK NOW

Details

Four nights accommodation and continental breakfast 

● Welcome mezze dinner with wine. 

Three fun, informative, half-day cooking sessions with after-class tasting meals 

● An excursion to a local farmer’s market and/or visit to an artisan food maker (vinegar, cheese, nut oils, mushrooms, and/or a vineyard) 

● Recipes and a Come Cook In France folder 

3 light meals including all beverages (wine, waters, etc.) 

● Local transport from and to Angouleme train station and Bergerac airport 

● *Air and train fares to and from collection points in France are not included. 

Prices

A: Single occupancy of Superior double bedroom with en suite: 1350€ per person.

B: Shared occupancy of Superior double bedroom with en suite: 1150€ per person.

C: Single occupancy of Twin bedroom shared bathroom 1100€ per person

D: Shared Twin bedroom / shared bathroom: 950€ per person 

Minimum 8 participants (max 12 residents)

  • A non-refundable deposit of 300€ is required for confirmation of booking 

Itinerary

DAY 1 Travel day, you will be sent information regarding transportation to Les Soeurs Anglaises (pick-ups are generally late afternoon) from Angouleme train station and Bergerac Dordogne Périgord Airport (EGC). Welcome, meet and greet dinner at the house.

DAY 2 Morning at the local marché. After a light market lunch, there will be an cookery class in L’Espace kitchen where the evening meal will be discussed and prepared.

DAY 3 We will meet in L’Espace kitchen where we will prepare a three course lunch to enjoy al fresco (weather permitting). The afternoon and evening will be free time for you to relax and enjoy the accommodation. A light evening meal will be provided.


DAY 4 You will have another chance to relax and have spare time to yourselves. There will be a light lunch provided. The afternoon session will be preparing and cooking the four course evening meal, again to be enjoyed together al fresco (weather permitting).

DAY 5 Brunch followed by departures before lunch.

  • Please note that this is a proposed itinerary and is subject to modest modifications, depending on available fresh produce, new opportunities, and the wishes of the workshop leader.

Take a look at some of the previous workshops



Looking ahead……summer 2019

Beef with pangrattata copy

Thyme beef fillet with anchovy dressing and pangrattata

 

I am really excited to announce a 3 day / 4 night cookery workshop next June, to be held in one of the most beautiful locations in the region. I have recently begun collaborating with Katie and Mike Armitage of Les Soeurs Anglaises in the Dordogne, where together we host pop up dinners and have formed a private dining club we call La Tablée (the sharing table) for local residents.

Katie has been hosting creative workshops at L’Espace, a superb barn conversion turned workshop venue, so it is the ideal place for me to run my first residential course.

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The long weekend will kick off with an evening meal, prepared and cooked by me, welcoming you all to the course. On the first morning you can accompany me to the largest weekly market in the region to discover the season’s best local produce. If you like, this could include a pastry and coffee at the market rather than breakfast at the accommodation.

Light lunches will be provided each day.

After breakfast, on mornings two and three you are free to relax and spoil yourself in the beautiful surroundings, by one of the two pools, or take a walk through the stunning countryside. Extra cookery classes can also be arranged as can visits to local producers or food stores.

All three afternoons will be spent with hands on cooking, where we will prepare our evening meal. I will demonstrate some of the more complex dishes teaching you how to prepare meat, fish, seafood and vegetables. It will be all hands on deck, slicing, chopping, searing and roasting.

Each evening we will sit down to share the wonderful meal prepared together, accompanied of course with complimentary wines.

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The workshop includes

  • 4 nights accommodation
  • 3 days of L’Espace workshop with me
  • All breakfasts, lunches, dinners (served with wine) and refreshments
  • Snacks and beverages throughout your stay
  • A morning visit to local market
  • Pick-up and drop-off at arrival airport Bergerac / train station Angouleme (at allocated times)*
  • *Air and train fares to and from collection points in France are not included.

kathie6

Pricing for this 3 night/4 day workshop varies depending on your choice of accommodation. Please see prices below or click here to see our accommodation photo gallery.

A:    Single occupancy of Superior double bedroom with en suite: 930€  per person

B:    Single occupancy of Twin bedroom shared bathroom 750€ per person

C:    Shared Twin bedrrom / shared bathroom: 620€ per person

In order to secure your place on this course we require a 170€ non-refundable deposit to secure a booking, the full balance being payable two months prior to the start of the workshop.

Limited to 10 places

IMG_0105

For further information or to book your place on this exciting weekend of cooking, please visit http://www.lessoeursanglaises.com/food-styling-photography

 

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I’m back………

Hello friends and followers of A Food Stylist’s Blog, I am back on WordPress, the only slight change is my site title is Come Cook in France (just so I can get all the i’s dotted) but otherwise my content will remain the same.

So with this piece of news comes my favourite recipe of the moment.

Enjoy…….

and for any of you who missed my latest posts on my website, please click on the link Come Cook In France 

Margarita cheesecake with salted lime crackle

Margarita cheesecake 2 copy 2

Makes: 8

200g white chocolate, melted

50g butter, melted

175g digestive biscuits, crushed

grated zest and juice 3 limes

100ml tequila

250g caster sugar

600g soft cheese

250ml cream

1 teaspoon sea salt

Finely grate 50g of the white chocolate into a shallow bowl. Take 8 martini or margarita glasses, dip the rims into cold water and then into the grated chocolate to coat the rims. Set aside for 5 minutes.

Melt the butter in a small saucepan and pour into a bowl. Add the digestives and stir well until evenly coated. Divide between the glasses pressing them down lightly using the end of a rolling pin. Chill until required.

Combine the lime juice, tequila and half the sugar in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and then remove from the heat. Leave to cool completely.

Melt the remaining chocolate in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water), stirring until the chocolate is melted. Allow to cool for 5 minutes.

Place the cheese in a food processor with the tequila lime mixture and blitz until smooth. Then stir in the melted chocolate and cream and blend again. Using a piping bag with a large lain nozzle divide the mixture between the glasses. Chill for at least 2 hours.

Make praline. Line a baking sheet with baking paper. Combine the remaining sugar with 2 tablespoons water in a small saucepan and heat very gently, stirring until the sugar is dissolved. Bring to the boil and cook without stirring for a further 5-6 mins until the liquid turns golden brown. Pour the caramel onto the prepared tray and leave to go cold.

Roughly crumble the praline and place in a food processor with the lime zest and salt and blitz to make a slightly chunky crumb mixture. Spoon onto the set creams and serve at once.

 

 


Feeling the need to eat chocolate!

I don’t know why but I can’t stop thinking about chocolate today, must be feeling the need to indulge I guess. Anyway, I decided to take a look back at some of the chocolate features I have done in the past and came across this rather romantic shoot with a kinda glam/vintage/gold look – a bit kitsch I suppose. Well to be honest, the food is the hero and I know they all tasted fantastic.

Whether you call them churros (Spain) doughnuts (UK) or beignets (France) this deep fried pastries are 100% delicious especially when drizzled with a rich chocolate sauce.

Cinnamon spiced churros with chocolate Grand Marnier sauce

cinnamon-churros-3-copy.jpg

Serves: 6

250 ml water

120 g butter

180 g plain flour, twice sifted

pinch salt

3 medium eggs (size 3)

75 g caster sugar

2 tsp ground cinnamon

chocolate Grand Marnier sauce

125 g dark chocolate

100 ml single cream

2 tbsp Grand Marnier

vegetable oil for frying

Heat the water and butter in a saucepan over low heat, stirring until the butter melts. Tip in the flour and salt and beat well with a wooden spoon until the mixture comes away from the pan edges (this will be almost immediate). Leave to cool for 5 minutes.

Using an electric whisk beat the eggs into the dough one at a time until smooth and slightly glossy. Spoon the dough into a piping bag fitted with a 1cm star nozzle.

Heat vegetable oil in a large, heavy-based saucepan to a depth of 7 cm until it reaches 170c/330f on a sugar thermometer (or until a small amount of the dough sizzles as soon as it is dropped into the oil). Carefully pipe approximately 15 cm lengths of the dough straight into the hot oil, using a knife to cut the dough off at the nozzle. Fry 3 at a time for 3 minutes until crisp and golden, turning half way through using metal tongs. Remove with a slotted spoon and drain on kitchen towel. Keep warm in a moderate oven while cooking the rest.

Combine the sugar and cinnamon on a plate and roll the churros in the mixture until coated.

Meanwhile, heat the chocolate and cream together in a small saucepan over a low heat, stirring, until the chocolate melts. Remove from the heat Grand Marnier. Arrange the churros on a platter and serve with the chocolate sauce for dipping.

Chocolate pecan tartlets

chocolate-pecan-pie-2-copy.jpg

Serves: 6

pastry

200 g plain flour, sifted

1/2 tsp salt

100 g chilled butter, diced

50 g caster sugar

2 egg yolks

2-3 tbsp iced water

filling

100 g dark chocolate

20 g butter

80 g light soft brown sugar

2 medium eggs

100 ml golden syrup

1 tsp vanilla essence

200 g pecan halves

icing sugar, to dust

vanilla ice cream, to serve

Heat the oven to 200c/400f/gas mark 6. Make the pastry. Sift the flour into a bowl and stir in the salt. Rub in the butter until the mixture resembles fine crumbs and stir in the sugar. Make a well in the middle and work in the egg yolks and enough water to just bring the dough together.

Gently work the dough into a ball, flatten to a disc and wrap in cling film. Chill the dough for 30 minutes. Divide the dough equally into 6 and roll each one out to an 18 cm disc. Press into 6 x 12 cm tartlet tins.

Prick the bases with a fork and chill for a further 20 minutes.

Line the pastry cases with baking paper and baking beans and bake blind for 12 minutes. Remove the paper and beans and bake for a further 5 minutes or until pastry is crisp and lightly golden. Leave to go cold. Reduce oven temperature to 170c/325f/gas mark 3.

Melt the chocolate and butter together in a small saucepan, stirring until smooth. Remove from the heat and stir in the sugar. Whisk the eggs, golden syrup and vanilla essence together until smooth and then stir in the chocolate mixture.

Place the pastry cases on a baking tray and divide the nuts between each one. Carefully pour in the filling. Bake the tartlets for 20 minutes or until just firm in the centre, remove from the oven and set aside to cool for 30 minutes. Dust with icing sugar and serve with ice cream.

Triple layer chocolate and Tia Maria mousse

triple chocolate mousse 1

Serves: 8-12

cake base

60 g dark chocolate

2 medium eggs, separated

55 g caster sugar

2 tbsp cocoa powder, sifted

mousse

4 gelatine leaves (200 bloom)

50 ml Tia Maria

300 g dark chocolate

3 medium egg, separated

250 ml double cream

satin glaze

150 g dark chocolate

60 g unsalted butter

90 thickened cream

1 tbsp liquid glucose

Preheat the oven to 180c/350f/gas mark 4 and oil and line the base of a 22 cm cake tin baking paper. Make the cake base. Melt the chocolate in a bowl set of a pan of just simmering water (do not let the bowl touch the water) and stir until melted. Cool for 5 minutes. Whisk the egg whites and sugar together for 3 minutes until thick and glossy and then stir in the egg yolks, cocoa powder and finally the melted chocolate until evenly combined. Pour into the prepared tin and bake for 12 minutes. Remove from the oven and leave to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Oil and line the base and sides of a deep 20 cm loose bottom cake tin. Press the cooled cake into the base of the tin so it fits as snuggly as possible. Set aside.

Make the mousse. Place the gelatine leaves in a bowl and cover with cold water, leave to soak for 5 minutes until the leaves soften. Squeeze the water from the gelatine and place in a small saucepan with the Tia Maria. Heat very gently, stirring until the gelatine is completely dissolved.

Melt the chocolate in a bowl set over a pan of just simmering water (do not let the base of the bowl touch the water) stirring until smooth. Let cool for 5 minutes, then beat in the egg yolks and cream and stir in the gelatine mixture. Whisk the egg whites in a clean bowl until stiff and carefully fold through the chocolate mixture until evenly combined. Pour over the cake base and chill for 4 hours or until firm.

Make the glaze. Place the chocolate, butter, cream and liquid glucose in a small saucepan and stir over a gentle heat until smooth. Cool for 5 minutes and then very carefully pour over the top of the set mousse. Chill for a further 1 hour until set.

Carefully remove the mousse cake from the tin and peel away the paper. Decorate the top with your preferred decorations. To serve use a knife dipped into hot water to help cut smoothly through the three layers.

Divine chocolate cups with salted cocoa nib caramel shards

divine choc cups 1

Serves: 6

Cocoa nib are lightly crushed cocoa beans. They are readily available from larger supermarkets, health food stores or online.

250 ml double cream

1/2 vanilla pod

125 g dark chocolate

2 egg yolks

1 tbsp caster sugar

salted cocoa nib caramel shards

125 g caster sugar

3 tbsp water

2 tbsp cocoa nibs

1 tsp sea salt

Preheat the oven to 140c/275f/gas mark 1 and place 6 x 100 ml cups or ramekin dishes in a baking tin. Place 175 ml of cream in a small saucepan and scrape in the seeds from the vanilla pod. Heat gently until the cream just starts to simmer, but do not allow the mixture to boil. Remove from the heat and leave to infuse for 20 minutes.

Melt the remaining cream and chocolate together in a bowl set over a pan of just simmering water (do not let the bowl touch the water) stirring until smooth. Beat the egg yolks and sugar together and stir in the chocolate cream and vanilla cream until combined.

Divide the mixture between the cups and pour in enough boiling water to come half way up the sides. Transfer to the oven and bake for about 30-35 minutes until they are just firm in the middle. Cool and then refrigerate over night.

Make the caramel about 30 minutes before serving. Place the sugar and water in a saucepan and heat very gently without stirring until the sugar is completely dissolved. Bring to the boil and cook for about 5 minutes until the liquid turns a golden caramel colour.

Meanwhile, place a sheet of baking paper on a baking tray and have the cocoa nibs and sea salt to hand. As soon as the caramel is ready pour onto the prepared paper and allow it to form a thin pool. Immediately scatter over the coco nibs and sea salt and set aside to cool and set. Break the toffee into shards and serve a few shards on top of each chocolate cup.

Molten chocolate and dulce de leche puddings

molten chocolate pudding 1

Serves: 4

100 g unsalted butter, plus extra for greasing

100g dark chocolate

2 eggs, plus 2 egg yolks

1 tsp vanilla essence

125 g caster sugar

100 g plain flour, plus extra for dusting

4 tsp salted caramel sauce

cocoa powder, to dust

double cream, to serve

Preheat the oven to 180c/350f/gas mark 4. Line the bases and brush the insides of 4 x 150 ml metal dariole molds with melted butter and chill for 10 minutes. Arrange the molds on a baking tin.

Meanwhile, melt the butter and chocolate together in a saucepan, stirring until melted. Remove from the heat and leave to cool for 5 minutes.

Beat the eggs, egg yolks, vanilla essence and sugar in a bowl, using an electric whisk, for 3-4 minutes until thick and fluffy. Sift over the flour and carefully fold in along with the chocolate mixture until smooth.

Spoon half the mix into the prepared molds, add 1 teaspoon of salted caramel sauce to the middle of each one and cover with the remaining chocolate mixture to about 5 mm from the top. Bake for 15 minutes until the tops are set and slightly cracked. Remove from the oven but let cool in the tins for 5 minutes.

Invert the puddings onto serving plates tapping the bases lightly if necessary. Remove the paper from the bases. Dust with cocoa powder and serve immediately with cream.


 

 

 


Waiting for summer……………

Well after an initial burst of warm spring weather, it is yet again cool and wet, so in order to give myself a little taste of summer, I came across this lovely summer entertaining feature my husband, photographer Ian Wallace and I shot last summer for Food & Travel magazine in the UK.

As you can see from Ian’s stunning photos it was a lovely sunny day and the colours from the food, styling and flowers zing out at you. Rather than a formal sit down menu, the al fresco nature of the story led me to assemble sharing patters, ideal for a more relaxed ambience.

Scene setter for our summer menu

Seared tuna is one of my favourite ways of eating this meaty and some would say king of the ocean. Here it is served with a spiced chermoula salsa with a hint of chilli. Chermoula is a combination of herbs, spices and aromatics used as a marinade or sauce in many Arabic countries. The actual combination of ingredients varies widely from country to country and even region to region and this one is inspired by a version I had in a London restaurant many years ago. It is great with most types of meaty fish, chicken, and lamb or even drizzled over grilled vegetables.

Tuna chermoula 2 copy

Moroccan tuna with chemoula salsa

Beef and anchovy are happy sparing partners and here, beautifully moist slices of rare beef fillet is served with a creamy anchovy dressing. A contrasting texture comes in the form of the crispy pangrattato, Italian for fried bread crumbs. It is spiced up here with a little red onion, garlic and fresh thyme.

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Thyme beef fillet with anchovy dressing and pangrattato

Alongside our main dishes are two pretty salad platters full of Mediterranean flavours – you can almost feel the warmth of the sun as you look at them. The orange, fennel, radish and olive crumb salad is my version of a dish I was served last summer by friends who love everything Spanish. They too had been inspired by this dish from Ibiza, one of the Spanish balearic Islands. I love the little sprinkles of blackness made by the olive crumbs.

To further complement our two main dishes is a platter of char-grilled asparagus topped with creamy burrata cheese – where balls of buffalo mozzarella are filled with a rich creamy centre that oozes pure yumminess when cut open. The dressing is made sweet with the inclusion of vincotta, a thick syrup made by the long, slow reduction of grape must, produced in the Emilia Romagna, Veneto, Lombardy, Apulia, and Marche regions of Italy. If is available from Itlian food stores or online. If you can’t find it, an aged or reduced balsamic vinegar is a good alternative.

Salad accomps copy

Ibiza salad with orange, fennel, radish and olive crumb & Asparagus, burrata and pistachio salad with vincota dressing 

I simply adore coconut, so any excuse really to use it in a recipe. It adds a wonderful moist texture to this simple cake made just that little bit more special with the passionfruit drizzle. You can sieve out the passionfruit seeds if you prefer, but I think they look great and I love the crunch they add.

Coconut and passionfruit cake 2 copy

Coconut cake with passionfruit syrup and raspberries

And if you don’t fancy cake, why not treat yourself to this delicious and decadent cocktail inspired, upside down cheesecake. It is a lovely end to this summer feast and the salty zing from the salted lime praline is lovely surprise.

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Margarita cheesecake pots with salted lime

Summer may still be a little ways off for us here in France, but at least I can dream of warmer evenings and delicious flavours to come.

RECIPES

Moroccan tuna with chemoula salsa

Serves: 6

6 x 180g tuna loin steaks

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 tablespoons chopped fennel fronds (optional)

1 bunch coriander

1 large red chili, chopped

1 garlic clove, chopped

a pinch of saffron strands

juice ½ lemon

4 tablespoons extra virgin olive oil, plus extra to drizzle

salt and pepper

lemon wedges, to garnish

Trim the tuna steaks and brush with a little oil. Combine the paprika, cinnamon, fennel fronds if using, salt and pepper and press all over the tuna. Set aside.

Make the chermoula. Combine the coriander leaves and smaller stalks, chilli, garlic, saffron strands, lemon juice, oil and some salt and pepper in a mini food processor and blitz until smooth.

Sear the tuna on a hot barbecue or griddle pan for 1 minute each side and then rest for 2-3 minutes. Slice thickly and serve with the chermoula.

Thyme beef fillet with anchovy dressing and pangrattata

Serves: 6

1.25 kg beef fillet

2 tablespoons olive oil

2 tablespoons chopped fresh thyme

salt and pepper

pangrattata

3 tablespoons extra virgin olive oil

1 large garlic clove, bashed

100g day old bread, made into rough crumbs

½ small red onion, chopped

1 tablespoon red wine vinegar

25g pine nuts, toasted

2 tablespoons salted capers, rinsed

2 tablespoons chopped fresh parsley

anchovy dressing

125g aioli

3 anchovy fillets, drained and rinsed

1 tablespoon lemon juice

pepper

Preheat the oven to 190c/375f/gas mark 5. Rub the beef fillet with oil and then dust with the thyme, salt and pepper. Heat a frying pan over a high heat and sear the beef for about 4 minutes, turning to brown evenly. Transfer to a roasting tin and roast for 20 minutes. Remove from the pan and set aside to cool.

Meanwhile make the pangrattata. Heat the oil in a frying pan and gently fry the garlic for 3-4 minutes over a low heat until lightly golden. Discard garlic. Increase the heat, add the breadcrumbs to the pan and stir-fry for 3-4 minutes until evenly browned. Drain on kitchen paper. Combine the onion with the vinegar and set aside to soften for 15 mins. Drain and pat dry.

Make the dressing. Place the aioli, anchovies, lemon juice and a little pepper in a blender and puree until smooth. Cover and set aside.

To serve, place the breadcrumbs, onion, pine nuts, capers and parsley in a bowl and stir well. Cut the beef into thin slices (it should be lovely a pink in the middle) and top with some of the pangrattata, the anchovy dressing and a little extra drizzle of oil.

Asparagus, burrata and pistachio salad with vincotta dressing

Serves: 6

1 kg asparagus spears

2 teaspoons olive oil

200g ball buratta cheese

300g vine-ripened cherry tomatoes, halved

50g rocket leaves

25g pistachio nuts, chopped

15g Parmesan shavings

dressing

3 tablespoons extra virgin olive oil

1 tablespoon vincotto (or aged balsamic)

2 teaspoons white wine vinegar

salt and pepper

Trim the asparagus stalks and place on a tray, add the oil and season with salt and pepper, stir well. Cook on a hot griddle pan for 3-4 minutes turning half way through until lightly charred. Transfer to a platter and let cool.

Make the dressing. Whisk the ingredients together in a bowl.

Tear the burrata into pieces and arrange over the asparagus with the tomatoes, rocket and pistachio nuts. Drizzle over the dressing and serve scattered with parmesan shavings.

Ibiza salad with orange, fennel, radish and olive crumb

Serves: 6

50g pitted black olives

300g baby new potatoes

1 small head fennel, trimmed (fronds reserved for the beef)

8 large radishes, trimmed

3 oranges

3 tablespoons fruity extra virgin olive oil

2 teaspoons white wine vinegar

1 teaspoon honey

1 teaspoon whole grain mustard

a small fresh chervil

salt and pepper

Preheat oven to 140c/220f/gas mark 1. Make the olive crumb. Place the olives on a baking tray lined with baking paper and bake the olives for 1-1/2 hours until dried out. Leave to cool and then transfer to a chopping board. Chop finely until the mixture resembles fine crumbs.

Meanwhile, cook the potatoes for 10-12 minutes until just tender, drain, refresh under cold water and drain again. Pat dry and let cool. Cut larger potatoes in half.

Finely slice the fennel. Thinly slice the radishes.

Peel and thinly slice the oranges over a bowl to catch the juices and arrange the slices on a platter. Taking all the peelings and ends of the oranges squeeze any juice into the bowl. Whisk in the oil, vinegar, honey, mustard and salt and pepper.

Top the orange slices with the potatoes, fennel and radish slices and scatter over the chervil leaves. Top with the olive crumbs and serve drizzled with the dressing.

Coconut cake with passionfruit syrup and raspberries

Serves: 8-10

180g butter, softened

250g caster sugar

6 eggs

225 g desiccated coconut

225 g self-raising flour

250g Greek yogurt or crème fraiche

300g raspberries

passionfruit drizzle

150g caster sugar

150ml water

100ml passionfruit pulp, about 6 large passionfruit

Preheat the oven to 160c/fan-forced 140c/325f/gas mark 3. Oil and line a 23cm loose-bottom cake tin. Cream the butter and half the sugar together until smooth and then beat in the remaining sugar and eggs, a little at a time until combined (don’t worry if the mixture appears curdled). Fold in the coconut and flour until smooth and spoon into the prepared tin.

Transfer to the oven and bake 45-50 minutes, covering loosely with foil if the cake begins to brown. Cool in the tin for 5 minutes and then transfer to a wire tray and spike with holes.

Meanwhile, make the passionfruit drizzle. Place the sugar and water in a saucepan and heat gently to dissolve the sugar. Add the passionfruit pulp and bring to the boil, simmer gently for 8-10 minutes until reduced slightly and thickened. Spoon all but a few tablespoons over the cake and let infuse until cold.

Serve the cake in wedges with the yogurt, raspberries and remaining sauce.

Margarita cheesecake pots with salted lime

Makes: 8

200g white chocolate, melted

50g butter, melted

175g digestive biscuits, crushed

grated zest and juice 3 limes

100ml tequila

250g caster sugar

600g soft cheese

250ml cream

1 teaspoon sea salt

Finely grate 50g of the white chocolate into a shallow bowl. Take 8 martini or margarita glasses, dip the rims into cold water and then into the grated chocolate to coat the rims. Set aside for 5 minutes.

Melt the butter in a small saucepan and pour into a bowl. Add the digestives and stir well until evenly coated. Divide between the glasses pressing them down lightly using the end of a rolling pin. Chill until required.

Combine the lime juice, tequila and half the sugar in a small saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and then remove from the heat. Leave to cool completely.

Melt the remaining chocolate in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water), stirring until the chocolate is melted. Allow to cool for 5 minutes.

Place the cheese in a food processor with the tequila lime mixture and blitz until smooth. Then stir in the melted chocolate and cream and blend again. Using a piping bag with a large lain nozzle divide the mixture between the glasses. Chill for at least 2 hours.

Make praline. Line a baking sheet with baking paper. Combine the remaining sugar with 2 tablespoons water in a small saucepan and heat very gently, stirring until the sugar is dissolved. Bring to the boil and cook without stirring for a further 5-6 mins until the liquid turns golden brown. Pour the caramel onto the prepared tray and leave to go cold.

Roughly crumble the praline and place in a food processor with the lime zest and salt and blitz to make a slightly chunky crumb mixture. Spoon onto the set creams and serve at once.

Copyright Food & Travel, 2017

Recipes,  Louise Pickford

Photographs, Ian Wallace


A Scandinavian dinner

A dinner inspired by spring, the weather, Scandinavian design, great quality ingredients and sharing ideas and recipes with great friend, food writer Mary Cadogan.

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This spring is cold and wet and reminds me very much of the year we arrived in France from Sydney in 2013. We landed in May expecting balmy days and cool but pleasant evenings, but instead it was cold, wet and very grey. Not quite what we had expected but then not much one can do about the weather but get on and do what you love doing best – cooking, eating and sharing meals with friends.

For me inspiration comes from many different things. Travel, shared stories, design, colour, books and loads more. This menu came to Mary and I over a cup of tea (and one of Mary’s delicious ginger cakes) in her kitchen back in early 2014. We decided to collaborate on a Scandinavian inspired dinner and so together we set about creating a meal full of exciting flavours, colours and textures that we felt were all synonymous with the Scandinavian culture.

We start with an apero. Mary’s delicious red currant vodka served with my take on cured herrings. Steep red currants and sugar in a good quality vodka for 2 weeks, turn the bottle and gently shake every few days to help disperse the flavours. The resulting liqueur is vibrant red, slightly sweet and reassuringly warming.

Making the most of the terrific mini blinis so readily available in the supermarket I topped them with smoked herring, creme fraiche, shredded apple and poached quail’s eggs. I like the smoky richness of the fish and the eggs balanced with the freshness of the crisp apple.

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The first course is one of my favourite ways of serving a young goat cheese like the Chabichou from the region. Lightly whipped with a little buttermilk and a good fruity extra virgin olive oil. I then serve it with homemade crisp breads flavoured with dill seeds or anise. The flavours combine well and the starter is light. I love the contrasting colours here too with nigella seeds and a touch of summer with nasturtium petals and a few salad leaves. It tastes as fresh as it looks.

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For the main course we opted for a meat and a fish dish, either as a sharing course, or for those who have a preference for one or the other. Mary’s marinated salmon (barbecued on a cedar plank giving the fish a lovely deep smoky flavour) is served with pickled vegetables to offset the richness of the fish – it is a fabulous example of a well balanced dish.

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Cooking on cedar planks is is actually an ancient way of cooking something that needs to be protected from the fierceness of the flames or heat, as in indirect grilling. The Finnish have loimulohi (blazing salmon) where the fish is nailed to a plank and cooked over coals and the North West coast American Indians used red cedar planks to cook pacific salmon on. Today you can buy varying sizes of cedar planks online or make your own. The wood is pre-soaked in water to prevent it from catching fire. It is fun and does add a light smokiness to the fish.

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Spring heralds the arrival of young lambs born over winter and fed on the tender sweet grass shoots that give the meats it’s lovely flavour. Lamb works well with fruit and although fresh red currants are out of season, they are a fruit that freezes exceptionally well, even still on the stalk (as a stylist every summer I buy excess berries to keep in the freezer for any out of season photo shoots, pictured here). Here though the flavour in the dish comes from redcurrant jelly echoing the Scandinavian love of paring meat with  fruit. A side of mesclun and radish salad and baby new potatoes in a dill dressing round of the dish perfectly.instagram-in-stream_tall___wheatberry-salad-copy.jpg

Wheat berries are packed with fibre, protein and iron, so not only do they add a distinctive nutty flavour and texture to a dish, they are very healthy too. I love the pickled onion and dried cranberries here. The salad is sweet, tart and nutty all at once.

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Queen of baking and desserts, Mary triumphed with two sensational desserts to round off a very wonderful meal. Swedish pancakes are smaller than their European and American counterparts. They are particularly light too and not dissimilar to the French crepe. The ice cream is incredibly simple (Lingonberry jam is available online or from Ikea and some specialist food shops).

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The Norwegians call this cake The World’s Best Cake and they may well be right. A layer of sponge, covered in meringue with toasted almonds, filled with cream and berries – sounds pretty amazing and it is! And just when you thought that sounded good, it even has a tablespoon of vodka in the filling.

This is quite an involved meal so if it seems a daunting task pick and choose the dishes that inspire you the most. There should be something for everyone here. I hope we did Scandinavia proud, I know not everything is authentic but we made avery effort to be as true as we could to the cuisine of the Nordic countries whilst use those ingredients that we could find locally.

THE RECIPES

Smoked herring blinis

Makes: 12

100 g smoked herring

12 quails eggs

1 apple

1 tsp white wine vinegar

12 mini blinis

2 tbsp crème fraiche

a little watercress

extra virgin olive oil, to drizzle

Make the topping. Cut the herring into small bite size pieces and reserve. Very gently crack the quails eggs into small dishes. Poach the eggs in gently simmering water for about 1 minute until soft set. Remove with a slotted spoon and cool in cold water. Transfer to kitchen towel to dry and set aside.

Just before serving very finely julienne the apple and toss with the vinegar. Spread each blini with a little crème fraiche and top each one with a slice of herring, a poached egg and garnish each with the apple and watercress . Season with salt and pepper and serve drizzled with a little oil.

To make red current vodka

Layer 250g red currents and 175g caster sugar in a bottle and pour in 1 litre of vodka. Screw tight and leave to infuse for 2 weeks, gently turning and shaking the bottle from time to time.

Dill crisp breads with goat cheese

Serves: 6

150 g soft goat cheese

3 tbsp buttermilk

2 tbsp extra virgin olive oil

a handful of nasturtium flowers (optional)

a sprinkling of nigella seeds

a few salad leaves

crisp breads

150 g plain flour

1/4 tsp salt

1/2 tsp baking powder

2 tsp dill seeds or anise seeds

50 ml cold water

2 tablespoons extra virgin olive oil

Make the crisp breads. Preheat the oven to 200c/fan-forced 180c and lightly oil 2 large baking trays. Sift the flour, salt and baking powder into a food processor and stir in the dill seeds. Add the water and oil and process until the ingredients just come together. Transfer to a lightly floured surface and knead dough into a ball.

Wrap in cling wrap and chill for 15 minutes. Roll out the dough on a lightly floured surface to a large thin rectangle about 2 mm thick. Cut into long thin triangles. Transfer to the prepared trays and bake for about 15 minutes until crisp and lightly golden. Cool on a wire rack.

Combine the cheese, buttermilk, oil and salt and pepper in a bowl until smooth. Spread on a plate and scatter over the nasturtium flowers, salad leaves and the nigella seeds. Drizzle with a little oil and serve with the crisp breads.

Plank barbecued salmon

Serves 6

You will need a thin cedar plank 30cm x 20cm for this recipe, these are available from specialist cookware stores or online.

800g salmon fillet, skin on

2 tbsp sea salt

2 tbsp caster sugar

1 tbsp white peppercorns

1 tsp fennel seeds

large bunch dill

1 tbsp rapeseed oil

sauce

2 tsp each dijon and wholegrain mustard

1 tbsp lemon juice

1 tsp sugar

100g crème fraiche

2 tbsp roughly chopped dill

Line a dish with cling film, large enough to take the salmon. Mix the salt and sugar. Crush the peppercorns and fennel seeds in a pestle and mortar or spice mill and stir into the sugar mix. Finely chop the dill stalks and reserve the fronds for later.

Sprinkle half the salt

mixture over the cling film, then scatter over half the dill stalks. Put the salmon on top and sprinkle with the remaining salt and dill stalks. Cover the fish tightly with cling film and put in the fridge overnight.

The next day, soak the cedar plank in water for 2 hours. Meanwhile, make the sauce. Combine the mustards, lemon juice and sugar in a bowl with a little salt. Stir in the crème fraiche and dill. Chill until required.

Unwrap the salmon and brush off most of the marinade, pat it dry with kitchen paper. Brush the salmon lightly with oil on all sides and place on the prepared planks, skin side down. Cook the salmon for 12-15 mins over hot coals or on a heated griddle pan, covered with a tent of foil, or the barbecue lid. Serve on the board scattered with dill sprigs with a bowl of sauce on the side.

Swedish pickled vegetables

Serves: 6

600ml water

500g sugar

400ml white wine or cider vinegar

1 shallot, peeled and thinly sliced

2 tsp white peppercorns

2 bay leaves

1 tsp allspice berries

2 cinnamon sticks

250g baby carrots or carrot sticks

250g baby beetroots

1 head fennel

half a cucumber

Put the peppercorns, bay leaf, allspice and cinnamon stick into a large pan and dry roast the spices until they give off their perfume. Add the water, sugar, vinegar and onion and bring to the boil. Stir to dissolve the sugar, then remove from the heat and leave to cool.

Peel and trim the carrots and trim the beets. Cut the fennel into wedges. Bring a pot of salted water to the boil and have ready a large bowl of iced water. Cook the vegetables one type at a time, the beets for 15-20 minutes, the carrots and fennel for 5 minutes. As they are cooked scoop from the water and cool quickly in the iced water. Cut the cucumber into sticks and keep these raw.

When the vegetables are cool transfer to four jars and cover with the pickling liquid. Leave to marinade for 24 hours and eat within 3 days. To serve, drain off the pickling liquid and serve with the mustard cream (recipe above).

Roast glazed lamb with herb flowers and red currants

Serves: 6

2 tbsp chopped fresh rosemary with flowers

2 tbsp dried oregano flowers (or fresh from the garden)* available from specialist stores or online

1 tbsp fennel seeds, crushed

4 whole all spice berries, crushed

1.75 kg boneless leg of lamb, butterflied

1 tbsp extra virgin olive oil

3 tbsp red current jelly

mesclun, radish and hazelnut salad

3 handful mesclun leaves

6-8 radishes, very thinly sliced

50 g hazelnuts, toasted and roughly chopped

a few red currants, optional

3 tbsp hazelnut oil

2 tsp red wine vinegar

1 tsp whole grain mustard

1 tsp clear honey

salt and pepper

Combine the rosemary, oregano flowers, crushed fennel and crushed allspice in a bowl and add some pepper. Place the lamb on a board and using a sharp knife score the flesh in a diagonal pattern all over. Brush with oil and rub the herb and spice mixture into the lamb, cover and leave to infuse overnight.

Preheat the oven to 230c/210c fan-forced. Arrange the lamb on a rack set over a roasting tin with 150ml cold water in the bottom of the pan. Combine the red currant glaze with a little salt and brush all over the top of the lamb. Transfer to the oven, immediately reduce the temperature to 190c/170c fan-forced and roast for 30 minutes until browned. Remove the lamb to a platter and wrap loosely in foil. Transfer the pan juices to a small saucepan, reducing slightly, if necessary and keep warm.

Just before serving, arrange the salad leaves in a bowl and scatter over the radishes, hazelnuts and a few red currants, if using. Blend together the oil, vinegar, mustard, honey and salt and pepper. Drizzle over the salad leaves and toss lightly. Slice lamb and drizzle over the pan juices. Serve with the salad.

Potato salad with dill salsa

Serves: 6

1 kg baby new potatoes, scrubbed

1/2 bunch fresh dill

1/2 bunch fresh flat leaf parsley

150 ml extra virgin olive oil

1 small garlic clove, crushed

1/2 tsp caster sugar

2 tsp dijon mustard

2 tsp white wine vinegar

salt and pepper

Scrub the potatoes and place in a large saucepan of lightly salted water. Bring to the boil and cook for 10-12 minutes until tender.

Meanwhile, place all the remaining ingredients in a food processor or blend and blend to form a smooth green sauce.

Strain the potatoes and return to the pan, add the pesto and stir well until coated. Serve with the lamb.

Wheat berry salad

Serve 6

300g wheat berries

1 red onion

2 tbsp red wine vinegar

4 tbsp rapeseed oil

100g dried cranberries

50g pistachios, roughly chopped

bunch mint

bunch chives

handful baby spinach leaves

Cook the wheat in plenty of boiling salted water for 25-30 minutes or follow pack timings, then drain well and leave to cool. Peel and thinly slice the onion and mix with the vinegar.

Add the cranberries and pistachios to the wheat berries and mix well. Pick the leaves from the mint and snip the chives, then stir in thoroughly. Add salt and pepper to the onion, then mix in the oil. Tip onto the wheat berries, add the spinach leaves and toss everything together until the berries are glistening.

Lingonberry and cardamom ice cream with Swedish pancakes

Serves: 8

Ice cream

4 cardamom pods

400 ml double cream

400 g jar lingonberry preserve

Pancakes

3 large eggs

350 ml milk

150 g plain flour

50 g butter, melted

3 tbsp caster sugar

2 tsp vanilla extract

butter, for cooking the pancakes

icing sugar for dusting and clear honey for drizzling

raspberries to serve

Make the ice cream. Put a plastic food container into the freezer. Split the cardamom pods, remove the seeds and crush them to a powder in a pestle and mortar. Whip the cream to firm peaks.

Tip the lingonberry preserve into a bowl and fold in the cardamom cream. Transfer to the chilled container and freeze for at least 4 hours, or overnight.

Make the pancakes. Mix the eggs with about ¼ of the milk in a food processor. Add the flour and process again until smooth. Add the remaining milk and all the ingredients and process briefly to mix. Pour into a jug.

Heat a knob of butter in a small pancake pan. Add a tablespoon of batter and cook until the edges turn brown, then flip and cook again briefly.

Keep warm while you make the remaining pancakes. Serve warm with lingonberry ice cream, a drizzle of honey and a light dusting of icing sugar.

Norwegian cloud cake

Serves 8

100 g self raising flour

1 tsp baking powder

100 g caster sugar

100 g softened butter

4 egg yolks

1 tsp vanilla extract

1 tbsp milk

meringue

4 egg whites

100 g caster sugar

100 g icing sugar

2 tbsp flaked almonds

filling

500 g summer berries

1 tbsp icing sugar, plus extra for dusting

1 tbsp vodka, optional

300 ml double cream

1 sachet vanilla sugar

Heat the oven to 180C/fan 160C. Line two baking sheets with baking paper and draw a rectangle on each, 10cm x 22cm. Turn paper over and fix to the baking sheets with a little butter on the corners.

Sift the flour and baking powder into a large bowl, add the remaining cake ingredients and beat for 2-3 mins until light and fluffy. Spread half the mixture evenly over each rectangle.

To make the meringue, whisk the egg whites in a large bowl until it forms stiff peaks. Continue whisking while adding the sugars to make a stiff heavy meringue. Spread half the meringue over each cake mixture, spreading it over the edges to enclose it. Smooth one meringue flat and form swirls and peaks with the other. Sprinkle the almonds over the peaks.

Bake the cakes for 30 minutes until the meringue is golden and crisp. Leave to cool on the baking sheets.

Tip the berries into a bowl, halving any that are large and sprinkle with sugar and vodka if using. Stir well, then leave to macerate until the juices flow, about 1 hour.

To assemble the cake whip the cream with the vanilla sugar (or 1 tsp vanilla extract)  to stiff peaks. Set a sieve over a bowl and strain in the berries, reserving the juices. Invert one flat meringue cake onto a wire rack, peel off the paper and put the cake on a platter, meringue side down. Spread with the cream and then cover with berries. Invert the other cake, peel off the paper and put on top of filling, meringue side up. Dust with icing sugar and serve cut into thick slices.