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Ingredients
For the guacamole
2 very ripe avocados,
skin and stones removed
1 large lime, juice
only
1 chilli, seeds removed,
finely chopped
½ garlic clove,
peeled, grated
pinch ground cumin
(optional)
1 large ripe tomato,
seeds removed, chopped
2 spring onions, trimmed,
finely sliced
salt and freshly ground
black pepper
For the salsa
3-4 tomatoes, seeds
removed, finely chopped
1 red chilli, seeds
removed, finely chopped
dash Tabasco, to taste
1 garlic clove, peeled
1 large lime, juice
only
½ tbsp extra
virgin olive oil
For the nachos
2 x 200g/7oz bags plain
tortilla chips
200g/7oz jar jalapeno
chillies, drained, sliced
200g/7oz mature cheddar
cheese, grated
To serve
1 x 150ml/5¼fl
oz pot soured cream
small handful chopped
fresh coriander leaves
Preparation method
Preheat the oven to 220C/430F/Gas 7.
For the guacamole, mash all of the guacamole ingredients together in a bowl
using a fork, until well combined.
Cover the bowl with cling film and chill in the fridge until needed (or for
at least 20 minutes).
Meanwhile, for the salsa, mix all of the salsa ingredients together until
well combined. Set aside for 10 minutes.
Sprinkle the tortilla chips into a large ovenproof dish. Scatter over the
sliced jalapeno peppers and grated cheese. Transfer to the oven and cook until
the cheese has melted, about 4-5 minutes.
To serve, spoon dollops of the guacamole, salsa and soured cream on top of
the nachos. Sprinkle over the coriander leaves.
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Ingredients
For the parsnip crisps
1 parsnip, peeled,
cut into ribbons with a peeler
2 tbsp olive oil
1 tbsp fresh thyme
leaves
salt and freshly ground
black pepper
For the baked Camembert
1 whole Camembert in
a box
freshly ground black
pepper
For the caramelised apple
15g/½oz butter
2 tbsp soft brown sugar
1 eating apple, peeled,
core removed, sliced
Preparation method
Preheat the oven to 200C/400F/Gas 6.
For the parsnip crisps, spread the parsnip strips out on a baking tray, drizzle
with the olive oil and sprinkle over the thyme leaves. Season to taste, with
salt and freshly ground black pepper. Bake in the oven for 8-10 minutes, or
until crisp and golden-brown.
For the baked Camembert, season the Camembert, to taste with freshly ground
black pepper and place the cheese, in its box, onto a baking tray. Transfer
to the oven to bake for 6-8 minutes, or until golden-brown.
Meanwhile, for the caramelised apple, heat the butter and sugar in a frying
pan until foaming. Add the apple slices and cook until the mixture is bubbling
and the apple is golden-brown.
Serve the baked Camembert on a serving plate, with the parsnip crisps and
caramelised apples alongside for dipping.
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These scallops, delicately flavoured with fresh herbs, lemon zest and rich
hazelnuts, take less than ten minutes to cook
Ingredients
For the scallops
1 tsp olive oil
1 shallot, peeled,
finely sliced
75g/2½oz butter,
softened
½ lemon, zest
only
1 tbsp finely chopped
fresh chervil
1 tbsp finely chopped
fresh chives
45g/1½oz hazelnuts,
finely chopped
salt and freshly ground
black pepper
6 scallops, cleaned
For the salad
½ tbsp wholegrain
mustard
½ tbsp good
quality white wine vinegar
1½ tbsp good
quality rapeseed oil
1 Little Gem lettuce,
leaves separated
1 punnet pea shoots
Preparation method
1. For the scallops, heat a frying pan until warm, add the olive oil and shallot
and fry gently until softened but not coloured.
2. Place the butter into a bowl and add the cooked shallot, along with all
the remaining scallop ingredients, except the scallops. Season, to taste,
with salt and freshly ground black pepper and mix well.
3. Preheat the grill to high.
4. Place the scallops onto a grill tray and top each scallop with a spoonful
of the hazelnut butter. Place under the grill for 3-4 minutes, or until just
cooked through. Remove from the grill and set aside to rest for one minute.
5. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place
the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and
stir to coat.
6. To serve, place three scallops onto each of 2 serving plates and serve
with a pile of salad.
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Basic pancakes with sugar and lemon
Ingredients
For the pancake mixture
110g/4oz plain flour,
sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed
with 75ml/3fl oz water
50g/2oz butter
To serve
caster sugar
lemon juice
lemon wedges
Preparation method
1. Sift the flour and salt into a large mixing bowl with a sieve held high
above the bowl so the flour gets an airing. Now make a well in the centre
of the flour and break the eggs into it. Then begin whisking the eggs - any
sort of whisk or even a fork will do - incorporating any bits of flour from
around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still
whisking (don't worry about any lumps as they will eventually disappear as
you whisk). When all the liquid has been added, use a rubber spatula to scrape
any elusive bits of flour from around the edge into the centre, then whisk
once more until the batter is smooth, with the consistency of thin cream.
Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter
and whisk it in, then pour the rest into a bowl and use it to lubricate the
pan, using a wodge of kitchen paper to smear it round before you make each
pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start
with, do a test pancake to see if you're using the correct amount of batter.
I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you
spoon the batter into a ladle so it can be poured into the hot pan in one
go. As soon as the batter hits the hot pan, tip it around from side to side
to get the base evenly coated with batter. It should take only half a minute
or so to cook; you can lift the edge with a palette knife to see if it's tinged
gold as it should be. Flip the pancake over with a pan slice or palette knife
- the other side will need a few seconds only - then simply slide it out of
the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper
on a plate fitted over simmering water, to keep them warm while you make the
rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster
sugar, fold in half, then in half again to form triangles, or else simply
roll them up. Serve sprinkled with a little more sugar and lemon juice and
extra sections of lemon.

Ingredients
For the shortcrust pastry
300g/10½oz plain
flour, plus extra for flouring
pinch salt
30g/1¼oz cold
lard, cut into cubes (optional - you can use all butter if you prefer)
85g/3oz cold butter,
cut into cubes
2-3 tbsp cold water
1 free-range egg, beaten
with a pinch of salt
For the white sauce
30g/1¼oz butter
30g/1¼oz flour
600ml/1 pint milk
3 tbsp double cream
2 tsp Dijon mustard
1/3 chicken stock cube,
crumbled
For the filling
2 large leeks
30g/1½oz butter
3 Cox apples, cored
and cut into large pieces
70g/2½ oz bacon
lardons, or streaky bacon, diced
10 boneless chicken
thighs, diced
1 bunch tarragon, leaves
only (optional)
freshly ground black
pepper
Preparation method
For the pastry, sift the flour and salt into a large mixing bowl.
Add the lard and butter and, using your fingertips, rub the fat into the flour
until the mixture resembles breadcrumbs. Lift the flour into the air as you
do so, to get some air into the mixture and keep it cool.
Add just enough cold water to form a dough and mix together with a palette
knife.
Then, using your hands, bring the dough together in the bowl. Turn it out
onto a clean, floured work surface and knead briefly. Shape it into a flattened
circle and wrap it in cling film. Chill in the fridge for at least 20 minutes.
While the pastry is chilling, make the white sauce. Melt the butter in a heavy-bottomed
pan. Add the flour and stir with a wooden spoon over a medium heat for a minute
or two, being careful not to burn it.
Add the milk all at once. Take off the heat and whisk the mixture with a balloon
whisk. Once all the lumps are whisked in, place the pan back onto a medium
heat and whisk continuously until the sauce comes to the boil and thickens.
Cook for another five minutes, stirring frequently with a wooden spoon. Add
the double cream, mustard and the crumbled stock cube. Stir well, then allow
to cool.
For the filling, top and tail the leeks. Slice them into thick rings and wash
thoroughly in a bowl of clean water, to remove any grit. Heat a heavy-bottomed
pan and place the leeks into the hot pan. Add the butter.
Add the apples to the pan with the leeks and cook for a few minutes. Add the
bacon lardons and the chicken pieces to the pan and cook for a few minutes
longer (the chicken will be only about two-thirds cooked at this stage).
Preheat the oven to 200C/400F/Gas 6. Place the chicken mixture into a pie
dish. Sprinkle the tarragon leaves, if using, over the top. Season with freshly
ground black pepper. Pour over the cooled white sauce.
For the pastry top, allow the pastry to get up to room temperature. Lightly
flour a clean board and roll out the pastry into a rectangle about one-and-a-half
times the size of the pie dish.
With a knife, trim long, half-inch wide strips from the pastry. Use the trimmings
to make an edge around the pie dish by brushing them with a bit of water (to
help the pastry adhere) and placing them in a single layer around the outer
edge of the pie dish.
Using your rolling pin, lift the remaining pastry sheet and place it on top
of the dish to form a lid.
Trim around the edge of the pie dish with a knife to cut off the excess pastry,
reserving the trimmings. Use your fingers and thumb to crimp the edges. Make
a hole in the centre to allow the air to escape.
Brush the top of the pastry with the beaten egg and salt wash. Use the reserved
pastry trimmings to decorate the top.
Place the pie on a baking tray and bake in the oven for 25-30 minutes until
bubbling hot and golden.
Serve while hot.
Is
something getting on your nerves? I'm only human and I do make mistakes. Misspellings,
grammar, missing words, foods in the wrong season... Please let me know. so
to report whatever's getting on your nerves send me an email to icollins@eiqa.com
Foods in Season February
February is still in the grip of winter albeit a mild one, but
there are some foods available, some that are winter growers and others that
just like the cold and have come up quickly.
Vegetables: Beetroot, Brussels Sprouts, Cabbages, Cauliflower, Celeriac,
Celery, Chicory, Endive, Jerusalem Artichokes, Kale, Leeks, Onions, Parsnips,
Potatoes, Purple sprouting broccoli, Shallots, Spring Greens , Swede Fruit,
Bananas, Blood Oranges, Kiwi Fruit, Lemons, Oranges, Passion fruit, Pineapple,
Pomegranate, Rhubarb, Meat, Poultry, Game: Pheasant, Partridge, Goose,
Hare, Venison Fish/Seafood Brill, Clams, Cockles, Crab, Haddock, Halibut,
Hake John Dory, Lemon sole, Lobster, Mussels, Oysters, Turbot.
Special occasions are plentiful in the kitchen this month with Valentine's
Day on the 14th February, Pancake Tuesday on the 21st and St David's Day on
the 29th (on some printed calendars!) but we know it's really on the 1st March
as it always is, but we included a recipe for a chicken and leek pie anyway.