Coffee Crème Brûlée

What a treat I have for you this week, these aren’t just any old Crème Brulées, these are Coffee Crème Brulées, they are the perfect end to any meal; coffee and cream, what’s not to like?! There are quite a few recipes around for créme brûlées, but I think that this recipe from David Lebovitz’s cookbook ‘My Paris Kitchen’ (a book which is hugely entertaining not just for it’s wonderful recipes but also for the anecdotes of his life in Paris), is pretty much one of the best – it’s simple yet stylish, very Parisian!

I suggest you use a kitchen blowtorch to create the caramelised topping as it’s much easier than trying to get your grill hot enough to do it. Dare I mention the ‘Amazon’ word?…kitchen blow torches can be found there for around £12-14; they are a great addition to any kitchen and seriously you will appreciate the wonderful crunch they will give to your Brûlée!

330ml double cream

160ml whole milk

50g caster sugar, plus more for caramelising

Pinch of sea salt

4 large egg yolks

1 tablespoon instant espresso powder

2 teaspoons of Kahlua or other coffee flavoured liqueur

You will need 6 ramekins with 125ml capacity

1. In a small saucepan over a medium heat, warm the cream, milk, sugar, and salt until the sugar has melted.
2. In a bowl, whisk together the egg yolks. Gradually add the warm cream mixture, stirring rather than whisking, as you don’t want to create too much froth.
3. Mix 3 tablespoons of the cream mixture to the espresso powder, then return it to the bowl with the rest of the cream mixture, and mix to fully incorporate (I find that by adding it in this way it is easier to dissolve).
4. Use a sieve to strain the coffee and cream mixture into large jug, then stir in the Kahlua.
5. Pour the mixture between 6 ramekins (125ml).
6. Place a tea towel over the base of a roasting tin (this will stop the ramekins from slipping), then place the ramekins in the tin. Pour enough boiling water into the roasting tin so that it comes halfway up the sides of the ramekins. Cover with foil.
7. Place the roasting tin in a preheated oven, 150’c fan, cook for about 40-45 minutes until they are just about set but still a little ‘jiggly’.
8. Remove the ramekins to cool on a rack. When cool, refrigerate until ready to serve.
9. To serve, sprinkle with a thin, even layer of sugar (about 1½ teaspoons), then use a kitchen blow torch to caramelise the sugar – you may need to lift the ramekin to swirl the caramel evenly across the top. Serve immediately.

With the arrival of May, despite the rather cold and miserable weather, I have been cooking up a few summery dishes. I know… ‘Don’t cast a clout until May is out!’, but I figured that I was safe at home in my kitchen. I learnt the truth of this saying when I was a teenager, when, on waking up to a beautiful sunny day in March, I decided to wear my new white jeans and a flimsy jacket. I had to take two buses to college and by the time I’d boarded the second bus the sun had gone in and it was becoming decidedly cold, unfortunately, it was too late to return home so I had to shiver my way through the day feeling increasingly stupid in my summery attire! Having learnt my lesson, the aforementioned saying is one that I have repeated to myself on numerous occasions over the years! However, I don’t think the saying applies to food, and my taste buds are in need of some light flavours which would suit alfresco eating in the unlikely event that the weather permits. So this week I am sharing a few recipes with summer in mind…

Menu One is ‘Chilli-Rubbed Pork Chops with Charred-Corn Salsa’, the beautiful chargrilled flavours of this recipe really do epitomise the summer and alfresco eating. You will need a griddle pan to cook this (or a BBQ if the sun is out!), but it is extremely easy to cook! Menu Two is Easy Baked Tarragon Chicken, I love tarragon any time of the year, but find that its flavour is particularly suited to the warmer summery days. The chicken is simply browned on the stove with some shallots then cooked with a little stock in the oven for 30 minutes – easy – and by cooking the chicken with the stock you create a beautiful ‘tarragon’ gravy! I have served this with ‘Braised Baby Gem Lettuces’, if you have never cooked these little lettuces, I urge you to try them like this, they become slightly sweet and very delicious. Menu Three is a wonderful Vegetable Laksa, this beautifully spiced Southeast Asian soup uses lemongrass to create a lovely fresh flavour whilst the addition of noodles makes it a substantial meal – it’s a perfect early summer soup.

Finally, to help that summery vibe I thought I’d share a new favourite cocktail of mine…a Lemon Sidecar!…what can I say…these are seriously good, so be careful!…

Also…to complement the summery vibe in my kitchen I have been listening to a very upbeat playlist; as you may have recognised, I have a rather eclectic taste in music – in comparison to my last playlist this is decidedly modern and will definitely get you strutting around your kitchen!…(listen to Music to Cook to…MenuMusic Eleven…here!)

Menu One

Chilli-Rubbed Pork Chops with Charred-Corn Salsa (Serves 4)

This is another incredibly tasty recipe from the cookbook ‘Five Marys Ranch Raised’. To create the wonderful chargrill flavour you do need to use a griddle pan (or a BBQ). The pork chops are seasoned with a chilli rub, I use a mild chilli powder but if you prefer a hotter kick you can of course use hot chilli powder. The sweet-smoky corn salsa makes this recipe extra special – chargrilling the corn cobs creates a delicious, sweet BBQ flavour. The pork chops are cut relatively thinly, so are ready in minutes; it really is a perfect quick dinner dish, just serve with a big salad, and with either ‘Roasted Cauliflower with Chilli & Lime’ or ‘Homemade Oven Chips’ (recipes below).

For the Pork:

4 pork chops (bone in), ¼ inch thick

3 tablespoons olive oil

2 cloves garlic, crushed

1 tablespoon chilli powder (see note above)

1½ teaspoons salt flakes

1 teaspoon sweet paprika

1 teaspoon dried oregano

For the Salsa:

2 corn on the cob

2 slices red onion, each ½inch thick

Olive oil

Large bunch of fresh coriander, leaves finely chopped plus a few sprigs to garnish

1 small green jalapeno, seeded and chopped finely

2 tablespoons fresh lime juice

Sea salt and black pepper

1. In a small bowl mix together the olive oil, garlic, chilli powder, salt, paprika and oregano to form a paste. Spread the paste evenly over the chops and set aside at room temperature for up to 30 minutes.
2. To make the salsa, brush the corn cobs and the onion slices with olive oil. Heat a griddle pan until very hot, then place the corn in the hot pan and cook, turning, until tender and slightly charred – about 7-10 minutes. Cook the onion slices in the same way, they will need less time – about 5 minutes.
3. Cut the corn from the cobs and finely chop the onion. Combine the corn and onion in a bowl with the chopped coriander, jalapeno, lime juice and 1 teaspoon of olive oil. Season with salt and pepper. Put to one side.
4. Reheat the griddle pan until smoking hot and place the pork chops on the pan, griddle for 2-3 minutes, so they get lovely chargrilled marks, then turn and cook for a further 1-2 minutes, until the chops are cooked through.
5. Transfer to a serving plate to rest for a few minutes before serving with the corn salsa, garnished with the coriander sprigs. It is delicious served with ‘Roasted Cauliflower with Chilli & Lime’ or ‘Homemade Oven Chips’ – recipes below.

Roasted Cauliflower with Chilli and Lime (Serves 4)

large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

Sea salt and black pepper

½ teaspoon ground cumin

¼ teaspoon chilli powder

3 tablespoons pumpkin seeds

1 tablespoon fresh coriander, finely chopped

Grated zest of a lime

1. Cut the cauliflower into florets, then cut these into bite sized pieces – it is best to cut them in half so that they have a flat edge which will caramelise during cooking and therefore taste better!
2. Place the cauliflower on a large baking sheet lined with baking paper, drizzle with olive oil and season with the cumin, chilli powder and the salt and pepper, toss to evenly coat.
3. Place in a preheated oven, 220’c fan, cook for 15 minutes. Remove from the oven, toss, then sprinkle the pumpkin seeds over the cauliflower in the centre area of the pan (not too near the edges as they tend to burn). Return to the oven for a further 10-15 minutes.
4. To serve, sprinkle over the chopped coriander and grated lime zest.

Homemade Oven Chips (Serves 4)

These chips are easy to prepare, proving that there is no need for a stinking chip pan in order to have good chips! It is important to use baking potatoes for this recipe as they crisp up better.

3-4 baking potatoes, depending on the size and how hungry you are

2-3 tablespoons olive oil

Sea salt and black pepper

1. Preheat the oven 200’c fan.
2. Cut the potatoes into thick chips, there is no need to peel them.
3. Bring a saucepan of water to the boil, add the chips, boil for 4 minutes then drain well.
4. Coat the chips with the olive oil and lay them out in single layer on a baking tray.
5. Place in the preheated oven for 25-30 minutes, turning a few times during cooking.
6. Serve immediately.

Menu Two

Easy Baked Tarragon Chicken served with Braised Baby Gem Lettuces (Serves 4)

Tarragon is my all-time favourite herb, and the marriage between this herb and chicken is, in my opinion, heaven! This recipe is ideal midweek; once the chicken is browned on the stove you just have to cook it in the oven for 30 minutes and then finish off the gravy – how easy it that?!…You can easily leave out the cream if you prefer a lighter sauce. I like to serve this with Braised Baby Gem Lettuce – recipe below.

For the Chicken:

50g butter

1 tablespoon olive oil

Small chicken jointed or 8 chicken thighs

2 shallots or 1 small onion, finely sliced

120ml white wine

Several sprigs of tarragon

For the gravy:

20g butter

Handful of tarragon leaves and parsley, chopped

Sprig of thyme (optional)

150ml double cream (optional)

1. Melt the butter with the oil in a casserole dish, then brown the chicken on all sides.
2. Add the onions, wine and tarragon to the dish, stir and bring to a gentle simmer, cover and place in a preheated oven, 210’c fan. Cook for 30 minutes until the chicken is cooked.
3. Transfer the chicken pieces to a serving dish and set aside to rest.
4. Meanwhile make the gravy. Put the pan with the chicken juices and onion on the hob, remove the tarragon sprigs, then stir in the butter and the chopped herbs and sprig of thyme, mixing well. Remove from the heat and, if using, stir in the double cream.
5. To serve, pour the gravy over the chicken pieces.

Braised Baby Gem Lettuce (Serves 4)

When cooked in this way these lettuces become rather sweet and very special…I urge you to try them!

2 Baby Gem lettuce hearts

½ orange, juiced

30g butter

200ml chicken stock

Sea salt and black pepper

1. Cut the lettuces in half, through the stalk, keeping each half in tact.
2. Melt the butter in a frying pan, place each lettuce half flat side down in the pan and gently fry over a medium heat until the cut sides are caramelised.
3. Add the stock and the orange juice to the pan so that the liquid comes about halfway up the lettuce, season with salt and pepper. Turn down the heat, cover and cook gently until the lettuce has wilted and is tender, but holding its shape.
4. Remove the lettuce from the braising liquid. Keep the lettuce warm whilst you reduce the liquid by boiling gently to concentrate the flavour.
5. Serve the lettuce with a little of the reduced liquor .

Menu Three

Vegetable Laksa (Serves 4)

This is a delicious Southeast Asian aromatic soup with clean, fresh flavours whilst the addition of the rice noodles makes it a filling midweek meal.

For the spice paste:

4cm piece of fresh root ginger

3 shallots

3 garlic cloves

3 lemongrass stalks

4-6 red chillies

4 tablespoons peanut or sunflower oil

Handful of coriander leaves

1 teaspoon ground turmeric

1 teaspoon caster sugar

3 tablespoons tamarind paste

For the Laksa:

170g rice noodles

1 small aubergine, cut into 2cm dice

85g mangetout

85g green beans, topped and tailed

Groundnut or sunflower oil

600ml vegetable stock

300ml coconut milk

1 lime, juiced

Handful of coriander, roughly chopped

Handful of Thai basil leaves (or normal basil leaves), roughly chopped

For garnishes:

½ cucumber cut into thin batons/strips (seeds removed)

1 lime, cut into wedges

Bean sprouts

Thai basil leaves (or normal basil leaves)

Chilli oil

1. To make the spice paste, peel and chop the ginger, shallots and garlic and finely chop the lemongrass and chillies. Put into a blender with the oil and blend until smooth. Roughly chop the coriander leaves and add to the mixture with the turmeric, sugar and tamarind paste. Put to one side.
2. Cook the rice noodles according to the packet instructions, drain and refresh in cold water, then add a little oil to prevent them from sticking together. Put to one side.
3. Heat a little oil in a frying pan and sauté the diced aubergine until soft. Put to one side.
4. Heat 2 tablespoons oil in a large saucepan over a medium heat, add the spice paste and cook for 3-4 minutes, stirring until it is just beginning to brown.
5. Pour in the stock and bring to a boil, then reduce the heat and cook for a further 5 minutes, to slightly reduce.
6. Add the coconut milk, bring to a gentle simmer, then add the mangetout and beans, continue to cook for 3 minutes before adding the diced aubergine, and cooking for a further minute – the vegetables should be just tender.
7. Finally stir in the lime juice to taste, and the chopped coriander and basil.
8. Divide the noodles between four bowls and pour over the hot broth. Top with the beansprouts, basil leaves and cucumber. Serve with a wedge of lime and chilli oil for more heat if desired.

A Little Treat…

Bourbon Sidecar (Serves 2)

This cocktail was designed for summer evenings – seriously, they can be dangerous, so watch out…and enjoy!!…

2 tablespoons caster sugar

1 lemon wedge

100ml freshly squeezed lemon juice

120ml bourbon (I like Makers Mark)

60ml Cointreau

Large handful of ice cubes

Slice of lemon, cut in half to decorate

1. Pour the sugar into a shallow dish. Rub the rim of two cocktail glasses with the lemon wedge and dip the rims in the sugar to create a sugared rim.
2. Fill a cocktail shaker (or a large jam jar with a lid) half full with ice cubes. Add the lemon juice, bourbon and Cointreau. Cover and shake. Strain into the prepared cocktail glasses and use the halved lemon slice to decorate the side of the glass.

Chocolate Nemesis

This is the recipe for the River Cafe’s legendary chocolate cake. If you have been fortunate enough to eat at the restaurant, this is probably the dessert you would have chosen, it is famed for its rich mousse-like consistency, believe me you will be in heaven when you taste this! Over the years, I have found various recipes claiming to be the ‘River Cafe Nemesis’ but the discrepancies between the baking times, ingredient amounts and cooking temperatures have made the winning recipe elusive – even the recipe published in their ‘River Cafe Cookbook’ had something ‘missing’ (and called for 10 whole eggs!). So, I must admit that I had given up trying to find it…until just recently, when I discovered that during lockdown the River Cafe was selling the cake online for £60 – yes exactly, not cheap! It was a bit of a ‘red rag to a bull’ – I was determined to find the recipe so I could make it myself. This time, on my google search I discovered  a ‘YouTube’ video of a River Café chef making the cake, and although they didn’t exactly give you the ingredients or the cooking times in a straightforward manner, it was enough to be able to copy the recipe – and yes, I think I have absolutely found the winning one, what’s more, it is very easy to make and is gluten free; it only needs four ingredients plus a little water…you will thank me for sharing this!…

The cake, as I mentioned, has a very soft mousse-like consistency, so it is better served from the fridge, in this way it will be firmer and easier to slice. Serve it with a dollop of crème fraiche, you really do need this to cut the chocolate as it is very rich!

350g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

225g butter (plus a good knob to grease the tin)

5 eggs

300g caster sugar

125ml water

Cocoa powder to decorate (optional)

(24cm cake tin and a roasting tin, to use as a bain marie)

1. First of all prepare your cake tin, generously butter the tin and line the base with baking paper.
2. Place the chocolate and butter in a heatproof bowl over a pan of gently simmering water and melt together until smooth.
3. At the same time place 100g of the sugar in a small saucepan with 125ml of water, heat gently to melt the sugar to form a sugar syrup.
4. Meanwhile, beat the eggs and 200g of the remaining sugar with an electric mixer until the mixture has quadrupled in size – this can take up to 10 minutes.
5. Add the hot syrup to the melted chocolate mixture and stir to combine.
6. Now add this chocolate syrup to the eggs, continuing to beat as you do so, until completely combined.
7. Pour the batter into the prepared cake tin.
8. Put a folded tea towel onto the bottom of the roasting tin (this will stop the cake tin from slipping) and place the cake tin in the roasting tin.
9. Pour boiling water around the cake tin, so that it comes half way up its sides.
10. Bake in a preheated oven, 120’c fan, for at least 1 hour, until the cake is just set on top and the sides come away from the edge when gently pulled. Leave to go completely cold in the bain marie (about 2 hours).
11. Carefully remove from the tin, the base will be the top of the cake. If using, sprinkle over sieved cocoa powder.
12. Keep refrigerated, and serve in slices with crème fraiche.

If I had to put a positive spin on Covid, it would have to be the appreciation it has given me for the little things in life. Last week I felt incredibly happy just to have my hair cut, whilst the prospect of having lunch with my girlfriends, now that the lockdown rules have been partially lifted, is set to be the highlight of my year! Of course, our lunch is not allowed to be inside a restaurant, so we’ve booked one where it’s possible to eat outside but undercover – perfect for our unpredictable English weather! One of my girlfriends only recently discovered the restaurant we’ve chosen, Wild by Tart, it sounds wonderful – although pretty much anything will seem wonderful after lockdown!…When it was suggested, I naturally googled it and was excited to see that the duo behind the restaurant has also published a cookbook. How could I have missed this publication (and restaurant opening)?!…this is why it’s so good to speak with our friends – the wonderful ‘word of mouth’ (something that, in some ways, lockdown has undermined, as you really can’t beat face to face gossip!). Anyway, I am pleased to say that I have now bought the cookbook and I hope to try out a few of the recipes for Menu Mistress…let’s hope that our lunch is as good as the recipes that I’ve been browsing in the cookbook!…

Actually, this week’s Menu One is another example of why it’s good to chat, as it was through chatting with my neighbour, Karin, that I discovered this recipe, ‘Grilled Salmon in Sweet, Smokey Tamarind Sauce’. The recipe is from the Mexican cookbook by Thomasina Miers, founder of the restaurant chain Wahaca. I’m so glad that I tried this recipe as not only is it delicious but also simple to cook and rather different from the recipes I tend to choose. This is another positive about sharing ideas, it pushes us out of our comfort zones. So, do try this recipe, it really does give a different dimension to a simple piece of salmon. Menu Two is a recipe for a Barnsley chop, I love this double chop cut of lamb as it just needs to be quickly pan-fried – it’s perfect for a quick midweek meal. In this recipe from Tom Kerridge’s cookbook, ‘Best Ever Dishes’, it is flavoured with cumin and coriander, then, at the end of cooking, is sprinkled with orange zest – a simple idea but totally tasty! Finally, Menu Three is a super vegetarian dish that incorporates one of my favourite snacks, courgette chips! ‘Courgette and Cheddar Risotto’ is a perfect springtime recipe, topped with the aforementioned fried courgette; I suggest you make a note of the recipe for these chips, as you will want to make them on their own as a snack – they are seriously good sprinkled with salt!

I hope you enjoy these recipes…watch out for my Tuesday Treat next week!

Menu One

Grilled Salmon in Sweet, Smokey Tamarind Sauce with Avocado Salsa (Serves 4)

In this recipe the combination of slightly sour tamarind sauce with the smoky chipotle is a marriage made in heaven and it is brought to an addictive level with the addition of a little sugar!…It is a seriously good sauce that transforms a simple piece of salmon to an exotic supper. The recipe is from the cookbook by Thomasina Miers, founder of the Wahaca restaurant chain, ‘Mexican Food at Home’. I like to serve this with an avocado salsa (recipe below) and sticky rice.

4 fillets of salmon

For the marinade:

4 tablespoons tamarind paste

2 tablespoons soy sauce (gluten free if required)

3 tablespoons groundnut or sunflower oil

Juice of 2 limes

4 tablespoons demerara sugar

3cm fresh ginger, peeled and grated

2 garlic cloves, peeled and bashed

1 teaspoon chipotle chilli flakes

Handful mint leaves, roughly chopped

Handful of coriander leaves, chopped

Sea salt and freshly ground black pepper

1. A couple hours before you wish to eat, mix all marinade ingredients together. Place the salmon fillets in a shallow dish and pour over the marinade. Cover and chill for a 2 hours, turning halfway through.
2. When you are ready to start cooking, remove the salmon from the dish – reserving the marinade. Place a large frying pan over a high heat, when smoking hot add a drizzle of groundnut oil. When it is hot, add the salmon fillets, skin side down, and fry for 5-6 minutes.
3. Remove the pan from the hob and place under a preheated grill and cook for a further 3-4 minutes.
4. Meanwhile, pour the marinade through a sieve into a small pan. Bring to a gentle boil and reduce until it becomes thick and syrupy.
5. To serve, place the salmon on a plate with the sauce spooned over. It is great served with sticky rice and an avocado salsa (recipe below).

Avocado Salsa (Serves 4)

This a cross between a salad and a sauce. It is great as a side dish for fish, particularly with the recipe for Salmon in Sweet, Smoky Tamarind Sauce (above), or simply served with some tortilla chips!

1 ripe, but firm avocado, diced

5 cherry tomatoes, deseeded and diced

½ red onion, diced

2 tablespoons fresh lime juice

1 rounded tablespoon fresh coriander, chopped

A few drops of Tabasco sauce

Sea salt and black pepper

1. Simply combine the ingredients together in a bowl, adding seasoning to taste. Cover with cling film and leave to one side for an hour to allow the flavours to develop.

Menu Two

Barnsely Chops with Cumin, Coriander & Orange

(Serves 4)

These lamb chops are a super quick meal to cook – they are great on a week night when you really don’t have the time or energy to think about cooking. The cumin and coriander, with the lovely zing of orange, really make this easy dinner extra special, serve simply with potatoes or rice and some steamed greens or a green salad. I found this recipe in Tom Kerridge’s cookbook, ‘Best Ever Dishes’, and it’s definitely one of those!

4 thick Barnsley chops

4 tablespoons cumin seeds

4 tablespoons coriander seeds

Vegetable oil

15g butter

juice of 1 lemon

finely grated zest of 2 oranges

sea salt and black pepper

1. In  a dry frying pan, toast the cumin and coriander seeds until they are lightly toasted (a few minutes). Crush the seeds finely in a pestle and mortar, then sieve them on to a plate to get rid of any woody bits.
2. Push one side of the chop into the spice mixture making sure it gets a good coating. Season with salt and pepper.
3. Heat a little oil in a frying pan over a medium-high heat. When it is hot place the chops in the pan so that they are standing on their outer fat side, cook until the fat runs out and the skin starts to brown, then pour off this fat.
4. Turn the chops, seasoned-side down, and cook for  8-10 minutes, until dark brown and caramelised. Turn the chops over and cook for a further 2-3 minutes for medium-rare lamb.
5. Add the butter and lemon juice to the pan, and baste the chops with the buttery juice. Remove to a plate to rest for 5 minutes.
6. Serve the chops with the grated orange zest sprinkled over.

Menu Three

Courgette and Cheddar Risotto with Courgette Fries (Serves 4)

This is my new favourite risotto…I’ve always loved courgette fries, so a risotto topped with them is heaven! The pea shoots are a delicious garnish, they add a lovely fresh, sweet flavour and look beautiful!

For the risotto:

275-300g courgette, grated

1 small red onion, finely chopped

150g Carnaroli risotto rice

500ml hot vegetable stock

2 tablespoons fresh parsley, chopped

50g butter, cubed

100g mature Cheddar cheese, grated

Olive oil

Sea salt and black pepper

Pea shoots to garnish

For the Courgette Fries:

1 courgette

150ml milk, for dipping

4 tablespoons plain flour (gluten free if required)

Sunflower or groundnut oil for frying

1. First of all prepare the courgette fries. Cut the courgette into thin batons (removing centre core of seeds). Place the flour in a lidded container, and put the milk into a bowl. Dip the courgettes first in the milk then put them in the flour, put the lid on the container and give them a good shake so that they are evenly covered (shaking off any excess flour), you may want to do this in batches. Place the floured courgette batons to one side whilst you start the risotto.
2. Heat a little olive oil in a frying pan and fry the onion until it has softened, about 2-4 minutes. Add the rice and give it a good stir so that they are completely covered in the oil, cook for about 2 minutes until they are slightly opaque looking.
3. Add a ladle of hot vegetable stock to the pan, stirring. Gradually add more stock, ladle by ladle until each one is absorbed. Continue cooking in this way, stirring, for about 20- 25 minutes until the stock is absorbed and then rice is al dente (with some bite). Add the grated courgette and the parsley, cook for 2 minutes and then stir in the butter and 50g of the cheese, season to taste.
4. Meanwhile fry your courgette batons: Generously cover the base of a small frying pan with sunflower oil or groundnut oil, heat over a high heat until very hot, then fry the courgettes, in batches, for a few minutes until golden and crisp. Remove with a slotted spoon to drain on kitchen roll and season with salt.
5. Place the risotto on plates and top with the courgette batons, then sprinkle the pea shoots around the plate. Serve with the remaining grated cheese.

Almond and Apricot Cake (with Gluten Free Option)

Admittedly this is not the most attractive of cakes, it’s rather flat and tends to go at little ‘golden’ around its edge…but remember, looks can be deceiving! It is a beautifully moist cake, with a slightly chewy crust, the sweet flavour of the apricots is complemented by a lemony syrup which you pour over the cake when it is still warm. It is a recipe that I have taken from an old book, ‘The Gastro Pub Cookbook’. At the time it was published in 2003, the gastropubs from which it takes its recipes, were some of the best in the UK, although some of these pubs might not have survived the recipes are still as delicious. Interestingly, the book was researched by Diana Henry who these days is a very successful cookery book writer in her own right. Henry described this cake as ‘one of the most delicious cakes I have ever tasted’, and I’m not going to argue with her! It was a recipe which she took from ‘Ballymore Inn’ in Co.Kildare, Ireland, which in fact, is still a very successful gastropub – one which I have on my bucket list to visit…!

If you are gluten free, like me, this cake can be easily adapted by using gluten free flour (I used Doves) – the cake in the photo is gluten free!

225g butter, plus extra to grease the tin

100g dried, ready to eat apricots

225g caster sugar

1 lemon, juiced

80g ground almonds

3 large eggs, beaten

100g plain flour (gluten free if required – see note above)

For the Lemon Syrup:

1 tablespoon caster sugar

1 lemon, juiced

To serve: crème frâiche or whipped cream

1. Butter a 23cm round cake tin and line the base.
2. Roughly chop the apricots.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the lemon juice, ground almonds and beaten eggs, then mix thoroughly. Finally, fold in the flour and apricots.
4. Put the mixture into the prepared cake tin and bake in the oven, 180’c fan, for about 35 minutes until the cake is firm and golden and leaving the sides of the tin.
5. Leave to cool in the tin for a few minutes then lift out onto a plate.
6. To make the lemon syrup, gently heat the sugar and lemon juice in a small saucepan until the sugar has dissolved. Pour over the cake while it is still warm.
7. Serve warm or cold with whipped cream or crème fraiche.