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.

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.

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.

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.