Happy New Year and a very warm welcome to 2021!…

Are we all stuffed with food from our festive treats?!…I know I am, although I fear that I may have stretched my stomach, as I am still feeling hungry!..

Well, with the arrival of the new year I have been thinking about New Year’s resolutions, I must admit I’m not really one to make resolutions, but this year I have a definite plan…

Before Christmas I watched David Attenborough’s ‘A Life On Our Planet’(on Netflix), I must say that it had quite an effect on me. I am, like all of us, aware of our need to be more environmentally friendly, but I will be the first to admit that sometimes I am not quite as good as I could be. However, this new programme by David Attenborough really shook me as it visually showed how, if we don’t try and change our ways, we could get to the point of no return. I must admit that it was not an easy programme to watch, but thankfully, at the end of it, Mr Attenborough did demonstrate what can be done to help our planet and its future. After watching it, there are definitely things that I will be taking even more seriously than before. One will be my use of palm oil – I have consciously started to take notice of listed ingredients to ensure that it is not included, I am also more acutely aware of the importance to put pressure on world powers to support sustained fishing and greener energy. The programme also highlighted the dangers of factory farming, I am fortunate that I can afford to buy organic produce which is sustainably produced, and so I can award myself ‘brownie points’ on this front. However, I am acutely aware that I probably eat too much meat…which brings me to my New Year’s resolution!…

Although I always buy my meat from a local butcher that prides itself on selling sustainable produce from farms which rear free-range animals, I think that I should still cut back a little on my meat consumption – my little gift to the universe(!). So, I have decided to eat at least two vegetarian meals a week – OK, I admit, it’s not a groundbreaking change, but for me, someone who is an all-out meat lover, it is a significant start! Alongside my little mission, I will also start to share a vegetarian recipe every time I post new recipes on Menu Mistress. I know that this will please a lot of you who are already very partial to vegetarian meals!

Therefore, naturally, this week, one of the recipes I am sharing is a vegetarian dish…Menu One is ‘Tagliatelle with Butternut Squash, Hazelnuts and Crispy Sage’, it is a very delicious recipe; the sweetness of the butternut squash is wonderfully cut with the addition of crispy, fried sage leaves and chopped hazelnuts. Menu Two is ‘Pea and Ham Soup’, a lovely light supper dish which I think most of us will welcome after the rich festive menus which we have enjoyed recently (and it’s super quick!). Menu Three is another refreshing dish, a very delicately spiced curry, ‘Home Style Chicken’.

Also this week…

Menu Music… I’ve been welcoming the new year into my kitchen with a new playlist, a chilled feel-good mix, including tracks from John Legend, Stevie Wonder and Mary J.Blige; Music to Cook To…MenuMusic Seven… Bring a bit of ‘new year’ life to your kitchen with these tunes!

Also, check out my Eating Out page!…As you may remember, before Christmas, I managed to get away for a few days to the Yorkshire Dales, in addition to some beautiful walks I enjoyed eating out at some great restaurants –  I have just added a new review of the Blue Lion, East Whitton.

Finally, a note to you all about a small change at Menu Mistress…

Since I started Menu Mistress six months ago, I have been posting three or four recipes every week. I now feel that I have created an extensive library of recipes, so rather than swamping you with too many recipes, I have decided to post two or three savoury dishes every two weeks on a Wednesday, and then, on the alternate Tuesday, I will post a dessert or cake recipe – a ‘Tuesday Treat’. Those of you who are already signed up to receive notifications of new posts will continue to get them – if you haven’t already signed up for them, you can do so on the link at the bottom of this page – just scroll down – in this way you’ll never miss a new recipe!!…

Menu One

Tagliatelle with Butternut Squash, Hazelnuts and Crispy Sage (Serves 4)

This is a relatively quick pasta dish, comforting and tasty. The crispy sage leaves really lift the dish. This recipe is from Marcus Wareing’s Cookbook, ‘New Classics’.

1 butternut squash, peeled and cubed (about 600g)

2 bay leaves

4 sprigs of thyme

½ nutmeg, grated

75g butter

80g blanched hazelnuts, roughly chopped

20 sage leaves

350g tagliatelle pasta

Sea salt and black pepper

1. Put the diced butternut squash in a saucepan and cover with cold water, add a generous pinch of salt, the bay leaves and thyme. Bring to the boil and simmer for 20-25 minutes until the squash is tender. Strain off the water and remove the herbs.
2. Add the nutmeg and 25g of the butter and lightly mash the squash, seasoning to taste.
3. Heat the remaining 50g of butter in a large frying pan. When foaming add the hazelnuts and sage. Season with salt and pepper and cook for 5-8 minutes until golden and crispy, and the butter has browned.
4. Cook the tagliatelle according to the packet instructions, until al dente. Drain and mix with most of the hazelnut and sage butter.
5. Gently stir through the mashed squash and serve, topped with the remaining hazelnut and sage butter.

Menu Two

Pea and Ham Soup (Serves 4)

This is a recipe from Simon Hopkinson’s wonderful cookbook, ‘Roast Chicken and Other Stories: Second Helpings’. It’s name caught my eye – ‘Almost Instant Pea and Ham Soup’ – yes, those words, ‘almost instant’, perfect for a midweek meal!…So, I had to try it to see if it could pass the taste test, and indeed it did – it really is very flavoursome! Served with some warm crusty bread or gluten free Oat Bread (recipe here), it really makes a comforting midweek supper.

1 large onion, chopped

75g butter

2 Little Gem lettuces, shredded

2 cans, average size 350g, of quality French peas (look for ‘à l’étuvée’ on the label)

750ml chicken stock

Several mint and tarragon leaves

150ml whipping cream

5-6 slices of prosciutto

Sea salt and pepper

1. First put your prosciutto slices on a baking tray and bake in the oven, 160’c,  for about 20 minutes (keep an eye on them!).
2. Meanwhile melt the butter in a large saucepan and cook the onion until softened. Add the lettuce, stir, then add the peas with their juice and then add the stock. Bring to the boil and skim off any scum that comes to the surface.
3. Season lightly and simmer for 20 minutes.
4. Liquidise with the mint and tarragon leaves until smooth, you could use a food processor or handheld blender for this.
5. Pass through a sieve.
6. Reheat, stirring in the cream. Check the seasoning.
7. Serve with the bits of prosciutto broken up over the surface.

Menu Three

Home-Style Chicken Curry (Serves 4)

This is a simple, very mild, curry recipe which is quite dry in consistency but very tasty – adding ginger at the end of cooking really lifts the flavour. I found this recipe in the cookbook, ‘Cook; A Year in the Kitchen with Britain’s Favourite Chefs’, this particular recipe is from Michelin starred Indian chef Atul Kochhar. I have been making it for years – it’s an easy midweek meal which also reheats well. Serve with plain white rice.

For the Pounded Spices:

4 green cardamom pods

2.5 cm cinnamon stick

10-12 black peppercorns

1 teaspoon cumin seeds

2 cloves

Other Ingredients:

3 teaspoons vegetable oil

1 bay leaf

250g onions, sliced

½ teaspoon garlic, crushed

½ teaspoon red chilli powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

Salt to taste

100g tomatoes, roughly chopped

1 teaspoon tomato purée

600g chicken breast, cut into 2.5cm dice

½ teaspoon garam marsala

2 teaspoons coriander leaves, finely chopped

1 teaspoon ginger, finely chopped

1. First of all pound the ‘pounded spices’ together in a pestle and mortar.
2. Heat the oil in a large saucepan and add the pounded spices and the bay leaf, stirring until the spices crackle and start to change colour.
3. Add the onions and sauté until they are golden brown, then add the crushed garlic. Stir continuously, continue to cook for about 30 seconds and then add the red chilli, coriander and turmeric powders. Mix quickly without letting the spices burn. Add the salt, tomatoes and tomato purée and cook over a low heat, stirring.
4. When the tomatoes are starting to melt to form a sauce add the chicken and cook over a low heat for 20-25 minutes until the chicken is almost cooked. Sprinkle over the garam marsala and simmer to finish cooking.
5. Finally add the coriander and sprinkle over the ginger.
6. Serve with white rice.

This is the last Menu Mistress post of 2020! I am sure that most of us will be very happy to say goodbye to 2020. What a year it’s been, who would have guessed at the beginning of the year that the word ‘lockdown’ would become part of our daily vocabulary!…Of course, there have been some positives to come out of this ‘Covid year’, for one thing, it has definitely made us appreciate the freedom of our ‘old’ lives! On a personal note, it has encouraged Nick and me to discover some beautiful walks just outside London, satisfying our need to escape the house! And of course, if it hadn’t been for lockdown in June, I would never have started this blog. Menu Mistress was born out of boredom, and even as life has returned to a ‘new normal’ it has continued to be something that I enjoy immensely, in fact, it encourages me to cook even more than before, as I am on a continuous mission to find new, foolproof recipes to share!

Of course this past week we have all been busy cooking and eating our Christmas dinners. I like to cook a roast goose for our festive treat, and over the years I have perfected my favourite menu, a combined one from Delia Smith and Gordon Ramsay – yes, quite a combination! I find that the combination of the traditional element from Delia works well with Gordon’s more contemporary edge.

I thought that this week before we enter into a new year of cooking, that I would share my Christmas Dinner Menu, even though Christmas is over for this year and it won’t be something you will be cooking soon, it’s always good to plan ahead; you may want to add these recipes to your menu next year!

Have a good week and see you next year!…

My Christmas Dinner Menu

Over the years I have tried various ‘menus’ for Christmas Day, but for some time now I have been serving up Roast Goose and it’s trimmings. These days, I use a combination of recipes from Delia Smith and from Gordon Ramsay – yes quite a combination, but definitely a winning one! Roast Goose with Five Spice and Honey, is a simple recipe from Gordon Ramsay, I like to serve it with his recipe for Redcurrant and Red Wine Sauce. At this point I move over to recipes for the trimmings from Delia Smith; Prunes in Armagnac are a must (the sweetness complements the goose meat perfectly), Braised Red Cabbage (my all-time favourite recipe for red cabbage!), Parmesan Baked Parsnips and, of course, Roast Potatoes (Delia’s recipe is always the winner!). I must admit that I go slightly off-piste for the recipe for Brussel Sprouts with Chestnuts, Bacon and Marsala; they are a recipe that I have nabbed from Nigella Lawson. Finally dessert, now I must admit that I am not mad about Christmas pudding, so it appears on our Christmas menu just for the sake of tradition. For this reason I have never felt the need to make my own, and over the years, after trying many ‘gourmet’ ones,  I have always returned to M&S for ours – yes, not exactly the refined choice you might expect from a ‘foodie’ like myself! In addition to Christmas Pudding, I do serve up a very special dessert and one which I do make myself, Passionfruit Parfait (a Gordon Ramsay recipe). In my opinion, its fresh, tangy flavour is perfect after the rich goose main course, much better than the traditional Christmas pudding!

This Christmas Dinner menu is in fact very simple to make, I like to prepare most of the elements in advance, so that on Christmas day I have little to do, other than putting things in the oven and getting my timings right. I make the Armagnac prunes several days in advance, then 2 days before Christmas I prepare the red cabbage – it will then sit quite happily in the fridge, prepared for the oven, until you need to cook it on Christmas Day, in fact, I sometimes cook it on Christmas Eve and just reheat it Christmas Day as I find that the flavours develop better in this way. On Christmas Eve, I make the sauce and prepare the goose, parsnips, and the sprouts so that they are ready to be cooked. Finally, I make the Passion Fruit Parfait. So, in fact Christmas Eve is the day when I am most manic, and this is the way it should be, as after all, Christmas Day is the day when you want to enjoy the company of your loved ones!

Roast Goose with Five Spice and Honey (Serves 6-8)

5.5 -6.5kg goose

2 oranges, finely grated zest and fruit cut into wedges

2 lemons, finely grated zest and fruit cut into wedges

2 tablespoons Chinese five spice powder

1 tablespoon sea salt

Freshly ground pepper

4-5 tablespoons runny honey, to drizzle

1. First of all preheat your oven, 220’c fan, and place a deep roasting tin, with a rack inside, in the oven to heat up.
2. If the goose is ready-trussed, remove the string and gently tug and loosen the legs and wings a little – this helps the bird cook more evenly.  Remove the giblets from the body cavity and trim off any excess fat around the neck and cavity.
3. Mix together the orange and lemon zest with the five spice powder, salt and pepper.
4. Lightly score the kin of the goose in a criss-cross pattern – taking care not to cut through to the flesh. Rub the orange and lemon zest seasoning all over the skin and inside the cavity of the goose. Put the orange and lemon wedges inside the cavity.
5. Place the goose on the rack in the preheated roasting pan, breast side up and roast for 15 minutes.
6. Then turn down the oven to 170’c and roast for another 30 minutes.
7. Take the goose from the oven, pouring off any fat from the tin (keep this as its great for roasting potatoes). At this point use a knife to cut the legs slightly away from the main bird, in this way they will cook evenly, at the same time as the breast.  Drizzle the honey over the goose and return it to the oven for 30 minutes to 1 hour, basting once or twice – a meat thermometer inserted into the thickest part of the thigh should read 70’c . It is important to check the bird half an hour before the end of the estimated cooking time, as size, density and fat ratio can all make a difference , thereafter check every 15 minutes or so (generally I find that a 5.5kg bird needs 1hr 20 minutes in total)
8. Cover loosely with foil and leave it to rest for 30 minutes before carving.

Redcurrant and Red Wine Sauce (Serves 6-8)

This is a lovely tangy sauce which complements the richness of the goose meat perfectly. Redcurrants can be difficult to source during the winter months so I always make sure I have some frozen, just in case I can’t get some fresh in the week leading up to Christmas.

800ml good quality chicken stock

300ml red wine

75ml ruby port

2½ tablespoons balsamic vinegar

125g redcurrants (fresh or frozen – see note above)

2½ tablespoons redcurrant jelly

Sea salt and black pepper

1. Pour the stock, wine, port and balsamic vinegar into a saucepan and boil vigorously for about 20 minutes until it is reduced by two-thirds or thickened to a light syrupy consistency (this can be done up to three days ahead).
2. When you are ready to serve add the redcurrants and redcurrant jelly and simmer for 2-3 minutes until the redcurrants are just beginning to burst. Season with salt and pepper to taste. Serve.

Prunes in Armagnac (Serves 8)

350g dried prunes

570ml cold tea

50g granulated sugar

150ml Armagnac

1. Soak the prunes overnight in the cold tea. Drain them and place in a saucepan, barely cover with water, add the sugar and simmer for 15 minutes. Drain and sprinkle with the Armagnac, cover and leave in the refrigerator (these can be made several days ahead).

Parmesan Baked Parsnips (Serves 8)

This is a delicious way of cooking parsnips, they do not taste particularly cheesy, just very crunchy!  I found the recipe in Delia Smith’s Christmas cookbook. They can be prepared in advance and frozen – just defrost first before cooking.

1.25kg parsnips

17g plain flour (gluten free if required)

50g Parmesan cheese, grated

Sea salt and black pepper

Groundnut oil

Knob of butter

1. First of all combine the flour with the Parmesan cheese, salt and pepper.
2. Peel the parsnips, halve then quarter them, cutting out the tough woody centres. Place the parsnips in a saucepan and cover with boiling water and some salt. Cover with a lid and bring to the boil, boil for 3 minutes.
3. Meanwhile have a large kitchen tray ready.
4. As soon as the parsnips are ready, drain them and whilst they are still steaming drop them, a few at a time, into the flour and Parmesan mixture, ensure they get a good coating before transferring them to the tray.
5. Place the tray with the parsnips in the fridge (or freeze) until you are ready to cook them.
6. To roast them, place a large roasting tin with enough groundnut oil to just cover the base and the knob of butter in an oven, and preheat it to 200’c fan. When the oven is ready, remove the tin, place it on the hob over a low heat and carefully place the parsnips in the tin (with tongs) side by side. Baste them with the hot fat before placing in the oven for 20 minutes.
7. Remove the tin from the oven, turn over the parsnips and drain off any surplus fat. Return to the oven and continue to bake for a further 15-20 minutes until they are crisp and golden.
8. Serve straightaway.

Brussel Sprouts with Chestnuts, Pancetta & Marsala

(Serves 8-10)

1 kg brussel sprouts

250g diced pancetta

1 tablespoon vegetable oil

30g butter

250g vacuum packed chestnuts

60ml Marsala wine

1 large bunch of parsley

Sea salt and black pepper

1. Trim the sprouts and tip them into a large pan of salted boiling water and cook until tender but still retaining some bite – about 5 minutes.
2. In a deep frying pan, cook the pancetta cubes in the oil until golden and crisp.
3. Add the butter and the chestnuts, use a wooden spoon to press on the chestnuts to break them up a little. When they are warmed through, turn up the heat and add the Marsala, letting it bubble away to create a lovely, buttery syrup.
4. Add the drained sprouts, turning well and sprinkling over half of the parsley and a good grinding of pepper and a little salt to taste.
5. Place in a serving bowl and sprinkle over a little more parsley.

Braised Red Cabbage with Apples (Serves 10-12)

This is a family favourite, and another Delia Smith recipe from her cookbook ‘Christmas’. This is a winner of a recipe, it can be prepared and cooked beforehand and reheated successfully and, apparently, it freezes well, although I have never tried as it always gets eaten very quickly!

1kg red cabbage

450g onions, chopped small

450g cooking apples, peeled, cored and chopped small

1 garlic clove, chopped very small

¼ whole nutmeg, freshly grated

¼ level teaspoon ground cinnamon

¼ teaspoon ground cloves

3 tablespoons brown sugar

3 tablespoons red wine vinegar

15g butter, cubed

Sea salt and black pepper

1. Discard the tough outer leaves of the cabbage and cut it into quarters, remove the hard stalk. Then shred the rest of the cabbage finely.
2. In a fairly large casserole arrange a layer of shredded cabbage, season with salt and pepper, then add a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue to alternate layers until everything is used up (I like to make up three layers).
3. Pour over the red wine vinegar and finally dot the cubes of butter over the top.
4. Cover with a lid and place in a preheated oven, 150’c fan, for 2-2½ hours, stirring everything around once or twice during cooking.

Perfect Roast Potatoes (Serves 4)

Everybody has their favourite roast potato recipe. I must admit that having tried various recipes, I have always returned to the one I found years ago in Delia Smith’s ‘Winter Collection Cookbook’ – you can’t beat it in my opinion. I use either olive oil or goose fat (I buy it in jars), depending on my mood. The olive oil gives a lighter, cleaner taste, whereas the goose fat has a richer flavour – both crisp up the potatoes equally well.

1.8kg Maris Piper or other floury, roasting potatoes

110g olive oil or goose fat (see note above)

Sea salt

1. Place the fat in the roasting tin and place in the oven, 190’c fan, on the highest shelf so that the oil preheats whilst you prepare the potatoes.
2. Peel the potatoes and cut into evenly sized pieces.
3. Place the potatoes in a saucepan, cover with boiling water and add the salt. Simmer for 10 minutes until the outer edge of the potatoes is fluffy – test with the points of a fork.
4. Drain the potatoes well and return to the saucepan. Place a lid over the pan and shake it vigorously. By shaking the potatoes in the saucepan in this way the cooked edges will become floury and fluffy – perfect for crisping up in the oven.
5. Remove the roasting tin from the oven and place the potatoes in the hot fat – careful as the oil may spit! Baste them well and return to the oven for about 40 minutes until they are golden brown and crisped.
6. Sprinkle with salt and serve straightaway – do not allow them to sit around otherwise they will loose their crunch (if they are cooked before you are ready, turn off the oven and leave them inside – but with caution, they don’t like to wait!)

Passion Fruit Parfait (Serves 6)

8 ripe large passion fruit

Sunflower oil to oil

6 large egg yolks

75g caster sugar

50ml water

2 tablespoons vodka

300ml double cream

To finish:

1 mango cut into thin slices

Seeds from 1 passion fruit

1. Lightly oil 6 darioles or other individual moulds.
2. Halve the passion fruit, scoop out the pulp and seeds into a sieve set over a small pan and press to extract the juice. Bring the juice to boil  and let bubble until it is reduced by half, about 60 -70 ml. set aside to cool
3. Beat the egg yolks in a heatproof bowl using a hand held electric whisk, until they are light and fluffy. Set the bowl over a pan of barely simmering water and continue to whisk until pale, stiff and at least doubled in size. Remove the bowl from the heat.
4. Put the sugar and water in a small saucepan and stir over a low heat until the sugar has dissolved. Stop stirring and boil vigorously until the temperature registers 110’c on a sugar thermometer. The syrup should be thick with large bubbles.
5. Briefly whisk the egg yolk mixture again, then whilst whisking gradually trickle in the sugar syrup. Once incorporated the mixture will be thick, glossy and mousse-like. Continue to whisk for 5 minutes – or until the side of the bowl no longer feels hot.
6. Fold in the passion fruit purée and the vodka. Cover the bowl with clingfilm and place in the fridge for an hour.
7. Whip the cream until softly peaking, then carefully fold into the passion fruit mixture. Spoon into the prepared moulds and set on a tray. Freeze for 2-3 hours until firm.
8. To turn out each parfait, dip into a bowl of hot water for a second or two, invert the mould onto a plate, give it a light shake to release the parfait. Top each parfait with a folded mango slice and a few passion fruit seeds to serve.

It’s Christmas Eve tomorrow!…This week has been manic in my house, as I’m sure it has been in yours! I’ve been busy in my kitchen cooking things which I can keep in the freezer or fridge to have over Christmas, these include a few of the recipes I’ve already shared with you – Anchovy Puffs (and the ice cream), Chocolate Slab & Drunken Cherries and, of course, Sausage Rolls. I have also been getting some of the elements of our Christmas Dinner ready, I will be roasting a goose on Christmas Day. I like to serve it with Armagnac Prunes, so those are marinating right now. Later today I will prepare the red cabbage, to be cooked Christmas eve and reheated on Christmas day – I find the flavours develop if it is prepared this way. In addition to Christmas pudding, I like to serve a ‘Passion Fruit Parfait’, I will make these tomorrow and keep them refrigerated, ready to serve Christmas Day. So things are almost under control. Oh, and I almost forgot, I have some last minute wrapping to do…and  the Christmas table to lay…and a few last minute groceries to get…and…

Anyway, relax(!), here are a few last minute treats to think about…this week I am sharing a fantastic Venison Casserole with Maderia Wine, it would be the perfect meal for New Year’s Eve! I like to serve it with a Potato and Celeriac Puree, both recipes are by Delia Smith so are foolproof and of course very tasty. I am also sharing my favourite recipe for Madeleines, I love this recipe, I have discovered that it works just as well with gluten free flour as it does with ‘normal’ plain flour, so it is a great treat if you are gluten free! The good thing about Madeleines is that the mixture once made will keep in the fridge for a couple of days, and there is enough for at least 3 or 4 batches, so it’s perfect to have at hand – they only take 10 minutes to cook! So, if you haven’t already got one, nip out and get a ‘Madeleine Tin’ (as if you didn’t have enough to do with Christmas!!)…or dare I suggest Amazon...

Finally, a treat which I felt I had to try and test out quite a few times before posting – I had to get the measurements just right, I’m sure you understand(?!)… ‘Irish Coffee’, the perfect end to a lovely festive meal, or simply to snuggle up to the fire with.

Merry Christmas to you and your loved ones!…and remember you can listen to my Christmas Music playlist here!

(Also, continuing with my ‘Yorkshire Dales’ travels, I have posted a new restaurant review, The Angel at Hetton, on my Eating Out Page)

Menu One

Venison Casserole with Madeira, Chestnuts & Mushrooms served with Potato & Celeriac Purée with Garlic (Serves 4)

This casserole is perfect on a cold winters night – the rich Madeira sauce is the epitome of comfort! I like to serve it with a Purée of Potato and Celeriac to soak up all the beautiful sauce. This is certainly a dish that is good enough to serve to guests, and the really good news is that it freezes particularly well so you can always make it in advance. Simple but impressive – my kind of dish!

This is a recipe from Delia Smith, so like all of her recipes, it is almost foolproof!

900g venison shoulder, cubed

225g cubetti di pancetta

200g cooked, peeled whole chestnuts

20g dried porcini mushrooms (rinsed, any large bits broken up)

570ml Madeira wine

2 tablespoons of olive oil

2 onions, sliced

2 cloves of garlic, sliced

175g chestnut mushrooms, halved if large

1 rounded tablespoon plain flour (gluten free if required)

A few sprigs of thyme

2 bay leaves

Sea salt and black pepper

1. Heat 1 tablespoon of the oil in a large casserole dish, when hot, add the onions, cook for 5-7 minutes until dark and caramelised. Then add the garlic and cook for a further minute or so, before removing them all to a plate.
2. Next add the pancetta to the casserole and cook until golden, remove these to join the onions on the plate.
3. Now add the rest of the olive oil and brown the venison in batches – don’t overcrowd the pan. Remove each batch to join the onions and pancetta.
4. Finally, add the fresh mushrooms to the casserole and toss in the hots juices for another minute or so, then return the venison, pancetta and onions to join them in the pan. Stir well, adding a seasoning of salt and pepper and the flour.
5. Gradually add the Madeira, stirring. Then add the thyme, bay leaves, chestnut and dried porcini.
6. Bring to simmering point, cover and place in a preheated oven, 140’c fan, cook for 2½ hours.
7. Serve with either Purée of Potato and Celeriac with Garlic (recipe below) or Mashed Potato (recipe here).

(If freezing: when cold transfer to a plastic container and freeze till needed. Defrost at room temperature and reheat in a preheated oven, 180’c, for 35-40 minutes)

Purée of Potato & Celeriac with Garlic (Serves 4)

The combination of flavours in this purée are perfect to accompany dishes such as stews and casseroles, particularly those made with game, like Venison Casserole with Maderia (above).

500g celeriac

225g potatoes (such as Maris Piper)

2 cloves garlic, peeled

25g butter

75ml double cream

Sea salt and black pepper

1. Peel the celeriac and cut into 2cm cubes. Peel the potatoes and cut into slightly larger cubes.
2. Put the celeriac and potatoes into separate pans, each with a clove of garlic. Cover with boiling water, add some salt and simmer for about 10 minutes, until they are tender.
3. Drain, place them together in a bowl, add the butter and cream and use a hand held electric whisk to purée them.

Menu Two

Madeleines (with a gluten free option!)

I adore Madeleines, particularly as the mixture, once made will keep in the fridge for a couple of days, and there is enough for at least 3 or 4 batches, so it’s great to have at hand – they only take 10 minutes to cook! They are best eaten when still warm, they do not keep well, so you should eat them straightaway (they tend to go a little sticky if kept overnight). Eating them quickly is no hardship – they are very light, I can almost eat one batch myself!! The best news is, is that if you are gluten free, like me, they can be made just as well with gluten free plain flour (I use Doves). You can add either orange blossom water or lemon juice and zest for flavouring – I must admit I prefer the delicate flavour of orange blossom.
I find that buttering the tin with melted butter and then dusting it with flour stops them sticking to it, likewise allowing them to sit just 5 minutes after cooking and then removing them whilst they are still hot, stops them sticking to the tin.

135g unsalted butter, plus extra to butter tray

2 tablespoons honey

3 large eggs

130g caster sugar

135g plain flour (gluten free if required – I use Doves)

2 level teaspoons baking powder

2 teaspoons orange blossom water or 1 lemon, zest and juice (see note above)

Icing sugar to sprinkle

1. Melt the butter with the honey in a small saucepan over a low heat until the butter browns. Set aside to cool.
2. Whisk the eggs with the sugar in an electric mixer, until the mixture is light and fluffy and triples in size, this can take as much as 10 minutes.
3. Fold in the flour, baking powder, orange blossom water (or lemon zest and juice), and the butter and honey mixture. Leave to rest in the fridge for at least three hours.
4. Melt a large knob of butter in a pan and use to butter a madeleine tray, then dust with a little flour, tipping off the excess.
5. When ready to serve, fill the moulds with the mixture to two-thirds full.
6. Place in a preheated oven, 170’c, for about 10 minutes until they are golden brown and firm to touch.
7. Allow to sit in the tin for five minutes, then remove from the moulds before they cool otherwise they will stick!
8. Sprinkle with icing sugar and serve whilst still warm – delicious!

Menu Three

Irish Coffee (Serves Two)

Oh, it’s a tough life testing recipes for this blog…I felt I had to test a few of these to really make sure that the ingredient quantities were just right! This really is a delicious winter warmer! It is important to use good quality, strong, filter coffee, I have a Nespresso machine and I use the ‘lungo’ setting with an ‘espresso’ capsule.

You can see the video of this cocktail being made here!

150ml hot, freshly brewed coffee (see note above)

10g soft brown sugar

75ml Irish Whiskey

2 tablespoons double cream, very lightly whipped (or more if desired)

1. Warm the glass with hot water.
2. Add the sugar and stir in the whiskey.
3. Pour over the hot coffee, stirring to dissolve the sugar.
4. With the aid of the back of a spoon pour the lightly whipped cream over the top of the coffee.
5. Enjoy!!

It’s beginning to feel a lot like Christmas….yes, we have less than 10 days to go! I put up my tree at the weekend; the house definitely seems more joyous – what is it with fairy lights, they always manage to cheer up the dullest corner?! I have also started lighting the White Co’s ‘Winter’ candles, so the house smells particularly Christmassy! Things seem almost under control, the goose is ordered the only thing I am slightly worried about is the last minute rush for groceries – Ocado have let me down this year, as I haven’t managed to get a Christmas delivery slot, but in the scheme of things, with Covid and all the other world problems, this seems one of the lesser evils!!

Last week, we enjoyed a lovely relaxing week away in the Yorkshire Dales – yes, at last the lifted lockdown rules allowed our get away! We stayed at Yorebridge House, a boutique hotel which we chose for the reputation of its restaurant, it did not disappoint! We enjoyed some fantastic meals there, plus discovered some other great restaurants nearby. I would definitely recommend a visit to Wensleydale, I loved the countryside – it’s dry stone walls, green dales and flocks of sheep. Although it was very cold, we wrapped up and enjoyed a few lovely walks – in particular the one around the Asygarth Falls to Castle Bolton was stunning. At the end of the week we met up with Felix in York, where we enjoyed a beautiful meal at my favourite restaurant, Meltons, before returning home, together, to London.  I will be sharing our restaurant experiences on my Eating Out Page over the coming weeks, so remember to take a look!

This week I am continuing to post recipes which I think will be good for you to have on your cooking list over the festive season. Menu one is a great recipe for Peppered Fillet of Beef with Port Sauce, it is one which I have served to guests for years. I love this recipe as it is easy to prepare the sauce beforehand, so you just need to put the beef fillet in the oven for about 20 minutes when your guests arrive – and if, this year, you don’t have any guests arriving(!), it is still a great family treat which won’t have you slaving over the stove for too long! I like to serve it with Dauphinoise Potatoes and Green Beans & Shallots. Menu Two, Potato and Mackerel Dauphinoise, admittedly isn’t particularly festive, but I feel that over the Christmas period we often need something that can be literally thrown together and put in the oven to almost forget about – this dish is the answer!…Served with a simple rocket salad, it is perfect for supper between Christmas and New Year, when you are almost running out of steam!…Menu Three is a lovely dessert, Chocolate Slab with Drunken Cherries, which can be prepared and kept in the fridge to serve at any time, no last minute cooking! Finally, Sausage Rolls, yes, I know, do you really need a recipe for these?…well the answer is YES, you do, as in this recipe the secret is the sausage meat  – seriously, these are the best sausage rolls you will taste! Make them!!…(you are privileged that I am sharing my secret recipe!!)…

Anyway, enjoy your week…and remember you can listen to my Christmas Music playlist here!

Menu One

Peppered Fillet of Beef with Port Sauce, Dauphinoise Potatoes and Green Beans with Shallots & Sherry Vinegar (Serves 4)

This fillet of beef recipe, is one that I have been doing for years. I particularly like that the sauce can be made in advance, so there is no last minute rush. I like to serve it with Dauphinoise Potatoes, I rather like the cheese version for this dish (recipe below), but you could also serve it with my simpler recipe without cheese (recipe here). In addition, a great accompaniment is Green Beans with Shallots & Sherry Vinegar (below) or simply Sautéed Spinach (recipe here).

2 x fillets of beef, 450g each – nice even pieces

2 teaspoons black peppercorns, lightly crushed

Olive oil

400ml port

2 sprigs of thyme

2 cloves of garlic, halved

300ml beef stock

2 teaspoons cornflour made into a paste with 2 tablespoons of the port

Sea salt and black pepper

1. Season the beef with salt and evenly coat it with the crushed peppercorns.
2. Heat a little olive oil in a frying pan and brown the beef all over, then transfer to a roasting tray.
3. Place the beef in a preheated oven, 180’c fan, for about 20 minutes for medium rare (a meat thermometer will read 55’c). Move to a plate to rest.
4. Meanwhile put the port, thyme and garlic in a small saucepan and boil to reduce by half, then whisk in the beef stock and the cornflour paste. Cook, whisking for about 1 minute until the sauce has thickened.
5. Check the sauce for seasoning, adding any juices from the resting beef.
6. Slice the beef into thick slices and serve with the sauce, Dauphinoise Potatoes and Green Beans with Shallots & Sherry Vinegar (recipes below).

Staple Side Dish – Dauphinoise Potatoes with Gruyére Cheese (Serves 4-6)

This is the second recipe that I have posted for Dauphinoise Potatoes on Menu Mistress. This recipe is the richer of the two and is more unctuous. I particularly like it with Peppered Fillet of Beef (above), but if you prefer a simpler Dauphinoise recipe, without cheese, you can find it here.

I found this recipe for Dauphinoise Potatoes with Gruyére in the cookbook, ‘At Home in the Provence’ by Patricia Wells, who in turn took it from renowned French chef, Joël Roubuchon – so it comes well endorsed!

500ml whole milk

250ml double cream

125g grated Gruyere cheese

1 kg firm fleshed potatoes (such as Charlotte), peeled and sliced very thinly

1 plump clove garlic, peeled and halved

45g unsalted butter, diced

Freshly grated nutmeg

Sea salt and black pepper

1. In a large saucepan bring the milk to boiling point. Add the cream and three-quarters of the cheese. Stir to blend and melt the cheese. Season which salt, pepper and a grating of nutmeg. Add the potatoes and mix well with a wooden spoon. Cook over a low heat for about 20 minutes until the potatoes are soft.
2. Rub a baking dish with the garlic. Transfer the potatoes and their liquid to the baking dish and sprinkle with the remaining cheese and the butter.
3. Place in a preheated oven, 190’c fan, for about 1¼ hours.
4. Serve immediately.

Green Beans with Shallots & Sherry Vinegar (Serves 4)

This turns the humble bean into something really special, and it only takes a few minutes! The recipe is from Rachel Allen’s cookbook, ‘Recipes From My Mother’.

300g French green beans

25g butter

1 tablespoon olive oil

50g shallots, peeled, halved and thinly sliced

1½ teaspoons sherry vinegar

Sea salt and black pepper

1. Place the beans in a saucepan, cover with boiling water and cook for 3-4 minutes until just tender (al dente). Drain and keep to one side.
2. Add the butter and oil to the empty saucepan, when the butter starts to foam add the shallots with the vinegar and cook for a minute or so over a medium heat.
3. Return the beans to the pan and toss in the shallot butter. Season to taste and serve.

Menu Two

Potato and Smoked Mackerel Dauphinoise with Rocket Salad (Serves 3-4)

I used to make this recipe years ago, but as Felix grew older, I made it less as he isn’t a fan of mackerel. However, now that he is away at university I am a free to cook what I want, so this dish has recently reappeared on my cooking list! It’s a great midweek supper dish, as you literally throw everything in a dish and leave it in the oven for an hour! I serve it simply with rocket, drizzled with a quality olive oil. The recipe is from one of Nigel Slater’s original cookbooks, ‘Real Food’. If you’re feeling particularly hungry, from personal experience, I think that for four people you should double the recipe and make two dishes – you can always reheat the leftovers for lunch the next day!

450g waxy potatoes, such as Charlotte

225g smoked mackerel fillets

2 bay leaves

300ml double cream

200ml full fat cream

1 tablespoon grain mustard

(Rocket to serve)

1. Wash the potatoes, there is no need to peel them, slice them lengthways (about 3mm thick).
2. Put them in a shallow baking dish about 30cm in diameter. Break up the mackerel fillets into large bite-sized pieces (remove the skin), and toss them gently with the potatoes. Tuck in the bay leaves.
3. Mix together the cream, milk, mustard and a little salt and pepper. Pour over the potatoes.
4. Bake in a preheated oven, 190’c fan, for about an hour until the cream is bubbling and the potatoes are tender.
5. Serve with some rocket drizzled with a quality olive oil.

Menu Three

The Very Best Sausage Rolls (with a gluten free option!!)

Seriously, this is the best sausage roll recipe you will come across!…The secret is the sausage meat, the combination of bacon and fennel with the pork mince really adds a burst of flavour. Apart from making the sausage meat, this recipe is very quick, as the uses ready rolled puff pastry. Any uncooked sausage rolls can be easily frozen and cooked at a later date.

Gluten Free Note: As you may know, I’m gluten free, and so I make these both with and without gluten, if I’m totally honest the gluten recipe is slightly better, however the gluten free option is still very good. I have recently discovered ‘Jus Roll Gluten Free Ready Rolled Puff Pastry’, and I was pleasantly surprised with it, it doesn’t puff up in quite the same way as the gluten puff pastry, hence those pictured are made with ‘proper puff pastry’, however they still taste rather delicious!

The sausage meat recipe requires ‘Panko’ Breadcrumbs, so as a gluten free option I use ‘Esgir, Gluten Free Crunchy Crumbs’, which are a great substitute.

For the Sausaage Meat

2 cloves of garlic, crushed

1 onion, finely chopped

1 stalk of celery, finely chopped

150g unsmoked streaky bacon, finely chopped

Olive oil

2 teaspoons fennel seeds, lightly toasted in a dry frying pan

500g pork mince

40g panko breadcrumbs (or gluten free crumbs – see note above)

1 egg, lightly whisked

½ teaspoon salt

Black pepper

For the Rolls

2 packets of Jus Rol Ready Rolled Puff Pastry (Gluten Free if required – see note above)

1 egg, lightly whisked

A little plain flour (gluten free if required) for rolling

1. Heat a little olive oil in a frying pan and sauté the onion, garlic and celery for 2 minutes, then add the bacon. Cook for a further 2 minutes without browning. Transfer to a bowl and allow to cool.
2. Add the fennel seeds, pork mince, breadcrumbs, salt and a little pepper and the egg, mix well using your hands.
3. To make the rolls: lay out the pastry sheets on a lightly floured surface. Cut each rectangle of pastry in half lengthways, so that you have four pieces. Put the sausage meat in a compact log shape along the middle length of each piece of the pastry. For each piece: brush the egg along one long edge, fold the pastry over to meet this egg washed edge, seal tightly, then fold this sealed edge under the long roll.
4. If you have the patience it is a good idea to refrigerate the long rolls for an hour before cooking, as it makes them easier to cut.
5. When you are ready to cook them, cut each long roll into smaller lengths to create ‘sausage rolls’. Gently score each roll a couple of times with a knife and brush with the egg wash.
6. Place on a baking tray and cook in a preheated oven, 180’c fan,  for 25 to 30 minutes. Cool and serve warm.

Freezing Note: You can freeze unbaked sausage rolls, place in an airtight container in single layers with baking paper between each layer. You can cook them from frozen, brush with egg wash and place in a preheated oven, 180’c fan, for about 40 minutes.

Menu Four

Chocolate Slab with Drunken Cherries

I found this dessert in a magazine many years ago, it’s simplicity caught my eye – it is a simple case of melt and mix. It keeps in the fridge, so it can be made well in advance. It is quite rich so you only need a small slices. The ‘drunken cherries’ are in a light winey compote – it’s an ideal recipe for cherries which are out of season. You could, and I have done this myself in the past, serve it with cherries in Kirsch from a jar, the taste will be different as the ‘drunken cherries’ in this recipe are made with red wine, however they do work well – giving the dessert a more ‘black forest gateau’ flavour. Serve with lightly whipped cream.

75g walnut pieces, finely chopped

75g butter

100g caster sugar

1 tablespoon golden syrup

150g dark chocolate, roughly chopped (I use Lindt 70% cocoa chocolate)

2 eggs, lightly beaten

35g plain flour (gluten free if required)

Generous pinch of sea salt

For the Cherries

400g cherries, stalks removed, pitted or left whole

300ml red wine

25g caster sugar

Whipped Cream to serve

1. Line a small loaf tin with greaseproof paper.
2. Spread the walnuts on a baking sheet and toast in a preheated oven, 150’c, for about 6 minutes until golden.
3. Meanwhile put the butter, sugar and syrup into saucepan and melt over a low heat, stirring.
4.  Remove from the heat and add the chocolate, stirring until it has melted. Add the eggs stirring vigorously until combined. Fold in the flour, salt and nuts, then pour into the prepared loaf tin.
5. Bake for 20 minutes in the preheated oven, 150’c fan. Leave to cool in the tin before transferring to the fridge for at least 2 hours.
6. Meanwhile make the cherries. Tip the cherries, red wine and sugar into a small saucepan and bring to the boil. Reduce the heat slightly and allow to bubble for about 20 minutes until the cherries have begun to collapse and the liquid is syrupy. Leave to cool.
7. Turn out the chocolate slab and cut into slices. Serve with a spoonful of cherries and a dollop of whipped cream!

Well, this week we have finally managed to get away for a few days (I am therefore posting this weeks recipes a little earlier than normal!). You may remember that a few weeks ago, I mentioned that we had been hoping to have a short break in North Yorkshire, but unfortunately the second lockdown scuppered our plans. We rearranged our dates for this week, and fortunately, although we are under tier 2 rules, our ‘get away’ is allowed! The weather will be a little colder than we had originally planned, but we are planning to wrap up warm and enjoy a few refreshing walks in between eating lots of good food – we will be trying my Wensleydale restaurant list!…Hopefully, I will return to my kitchen inspired!…

In the meantime I have been continuing to think about simple recipes we can all enjoy over the Christmas period, and this week I have some real treats!

Menu one is Cullen Skink with Anchovy Puffs. This soup is a traditional Scottish recipe made from smoked haddock, it is great as a dish on its own with lots of crusty bread or as a starter before a special meal – in the past I have served it as a lovely light supper dish on Christmas Eve; I like fish Christmas Eve, as it is a light introduction to the following days heavy menu! The Anchovy Puffs are a recipe which you will definitely thank me for, they are absolutely delicious, not just with this soup but also as canapes with a glass of champagne! Menu Two is Smoked Duck Salad with Orange & Pomegranate, once again this is great as a starter – it’s particularly lovely before Christmas dinner, but is equally good as a light supper dish. I would definitely recommend that you get some smoked duck in the house for the Christmas period, as this dish is so easy to ‘throw’ together, yet very impressive. Menu Three is Venison Mince with Celeriac Mash, a great midweek dinner, warming and tasty. The venison gives this mince dish a lovely rich flavour whilst the addition of redcurrant jelly lends it a subtle sweetness. Finally, Menu Four is Raspberry Clafoutis, a beautifully light custard dessert which seems to complement most meals as although creamy it is quite light, so is a fantastic recipe to have over this festive period – a great finish to heavy meals!

In addition, I thought we should all enter into the Christmas spirit, covid or no covid!…and so on my MenuMusic page I am sharing some of my favourite Christmas tunes (here), so you can cook along to them!…

Enjoy!

Menu One

Cullen Skink with Anchovy Puff Pastries (Serves 4)

Cullen Skink is a Scottish recipe from the village of Cullen in the Highlands, which is the home of finnan haddock  (a local smoked haddock), the traditional ingredient of this soup. ‘Skink’ means ‘essence’, so in other words this soup is the ‘Essence of Cullen’. It is a completely satisfying soup with an elegant air, thus is as at home on a fancy dinner table served to guests, as it is served to family members for a casual midweek meal.

350g potatoes (such a Maris Piper), peeled and cut into pieces

350g smoked haddock fillet

1 medium onion, diced

25g butter

425ml milk

150ml single cream

1 rounded tablespoon parsley, chopped

Sea salt and black pepper

1. Put the potato pieces in a pan of cold, salted water, bring to the boil and simmer for about 10 minutes or until cooked through. Drain and mash.
2. Put the haddock in a saucepan with 425ml of water, bring to the boil and simmer for 7-10 minutes until it is cooked. Lift out the fish, discard the skin and any bones (strain and reserve the cooking liquid). Flake the fish into large pieces.
3.  Wipe out the saucepan, use it to cook the diced onion in the butter over a low heat for about 4-5 minutes until soft. Then add the reserved cooking liquid and mashed potato, cook over a medium heat, stirring to incorporate the potato.
4. Reduce the heat, slowly add the milk and then the fish. Simmer for 10 minutes.
5. Stir in the cream and parsley, and season with salt and pepper.
6. Ladle into bowls and serve with the hot anchovy puff pastries (recipe below).

Anchovy Puff Pastries

These Anchovy Puffs are a recipe which you will definitely thank me for, they are absolutely delicious, not just with Cullen Skink, but also as canapés with a glass of champagne! The combination of the cold, salty ice cream inside the hot puff pastries is divine. I have recently discovered ‘Jus Roll’ gluten free puff pastry, and I must say I was very impressed with it, so if you are gluten free, you can still enjoy these delicious puffs…in fact the Anchovy Puffs pictured above were made with it!

They are very easy to make, the ice cream is not ‘proper’ ice cream so does not need stirring – you just mix and freeze! The puff pastries can be frozen – just defrost and reheat before serving.

1 egg yolk

60g cream cheese

120ml double cream, lightly whipped

25g anchovy fillets, drained and chopped

A pinch of cayenne pepper

1 packet of ready rolled puff pastry (gluten free if required)

1 egg, beaten

1-2 tablespoons of porridge oats

A little flour of rolling (gluten free if required)

1. In a small bowl lightly whisk the egg yolk until creamy. Whisk in the cream cheese and then stir in the lightly whipped double cream, chopped anchovies, cayenne pepper and parsley. Transfer to a shallow container and freeze for about 2 hours until hard (there is no need to stir this ice cream).
2. On a lightly floured surface unroll the pastry. Using a 3” round cutter, cut out circles and transfer to a baking sheet. Then take a small knife and ‘knock up’ the edges of the pastry to encourage rising. Chill for 30 minutes before baking.
3. Brush the pastry circles with the beaten egg and sprinkle with some porridge oats. Bake in a preheated oven, 220’c fan, for 7-10 minutes until the pastry is golden brown and puffed.
4. Remove the pastries and whilst still hot split them in half across the middle and spoon the anchovy ice cream into each.
5. Serve straight away either with the Cullen Skink (recipe above) or as canapés with a glass of champagne!

Menu Two

Smoked Duck Salad with Orange & Pomegranate (Serves 4)

This is great as a starter, but is equally good as light supper dish. If you can’t find ready cooked smoked duck breasts locally, you can buy them online, I would recommend those from Farmison & Co.

2 ready cooked smoked duck breasts (see note above)

2 oranges

1 pomegranate (or fresh pomegranate seeds)

Handful of walnuts

1 bag mixed salad leaves

Dressing:

2 tablespoons olive oil

2 tablespoons walnut oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Juice and zest of an orange

Sea salt and black pepper

1. Place the walnuts on a baking tray and bake in a preheated oven, 180’c, for about 7-10 minutes (keep a eye on them!).
2. If using a whole pomegranate, seed it. Peel one of the oranges, slice it into segments (remove any pith), and juice and zest the other.
3. Whisk together the dressing ingredients, seasoning to taste.
4. Slice the duck breasts
5. Divide the salad leaves between 4 plates, add the orange segments, pomegranate seeds and walnuts. Place sliced duck in the centre and drizzle with the dressing.

Menu Three

Venison Mince with Celeriac Mash (Serves 4)

This is a great midweek dinner, warming and tasty. The venison gives this mince dish a lovely rich flavour, whilst the addition of redcurrant jelly lends a subtle sweetness which is complemented beautifully by the roughly mashed celeriac. This is a recipe which I have taken from Tom Aikens cookbook, ‘Tom Aikens Cooking’ – although he is a Michelin starred chef, this is a very simple recipe!

These days it is easy to buy venison from your butcher – just ask him to mince it for you (diced shoulder is the best cut for this).

400g venison mince

150ml olive oil

25g unsalted butter

3 carrots, peeled and diced small

2 onions, peeled and diced small

2-3 cloves garlic, sliced

150g button mushrooms, sliced

1 rounded tablespoon plain flour (gluten free if required)

2 level tablespoons of tomato purée

200ml chicken stock

200ml red wine

40g redcurrant jelly

1 bay leaf

1 teaspoon each of chopped parsley, thyme and sage

Sea salt and black pepper

1. Place a casserole over a medium heat, add the oil , when hot add the mince and season with salt and pepper. Brown in the pan for about 5 minutes. Tip the mince into a colander with a bowl underneath to catch the juices.
2. Place the casserole back over the heat and return the drained juices to the pan with the butter. Cook the carrot for 5 minutes then add the onion and garlic and cook for a further 5-7 minutes until golden. Add the mushrooms and cook for another 2 minutes.
3. Return the mince to the casserole, add the flour stirring well and cook for 2 minutes. Stir in the tomato purée and cook for a minute, then add the stock, red wine, redcurrant jelly, bay leaf and fresh herbs.
4. Bring to a simmer and cook for 30 minutes, stirring now and again.
5. Serve with the celeriac mash (recipe below).

Simple Celeriac Mash (Serves 4)

This  is what I call my ‘rough and ready’ celeriac mash – I also cook another recipe with potato and garlic which is more of a purée, so more refined. This ‘rough and ready’ version is excellent for a quick midweek supper; the texture and flavour, with its hint of lemon, complements the venison mince perfectly (recipe above).

500g celeriac, peeled and chopped into 2 cm pieces

35g unsalted butter

2 teaspoons chopped thyme

1-2 tablespoons lemon juice (to taste)

Sea salt and black pepper

1. Place a pan over a medium heat, add the butter, when melted add the celeriac and thyme, seasoning with salt and pepper. Cover with a lid and cook for 15-20 minutes adding the lemon juice halfway through cooking.
2. Remove the lid and cook for a further 5 minutes until soft.
3. Mash and check seasoning (adding more lemon juice if required).

Menu Four

Raspberry Clafoutis (Serves 4)

This recipe for Clafoutis is wonderfully light and rather like a baked custard, it is definitely the best clafoutis recipe I have tried. I found the recipe in Simon Hopkinson’s wonderful cookbook, ‘Roast Chicken and Other Stories’. I have been known to eat this dessert cold for breakfast!!…

(I think it is perfect served on its own, but in his cookbook, Simon Hopkinson does suggest a dollop of whipping cream if you fancy!)

1 vanilla pod, split lengthways

250ml whipping cream

A tiny pinch of salt

250g raspberries

1 egg

2 egg yolks

100g caster sugar

1 teaspoon potato flour (fécule de pommes de terre)

A little sifted icing sugar

Softened butter to grease dishes

Whipping cream to serve (optional)

1. Put the vanilla pod in a small pan with the whipping cream and salt. When just coming to the boil remove from the heat and whisk carefully to dislodge the vanilla seeds from the pod into the cream. Cover and leave to infuse for 30 minutes or so.
2. Take four ovenproof dishes – I use small individual soufflé dishes – or you could use one large dish if you like, either way butter the dish(es) and arrange the raspberries evenly in them.
3. Beat together the egg and egg yolks, caster sugar and potato flour, then incorporate the cream and whisk together.
4. Carefully pour over the raspberries, so as not to dislodge them. Then place the dishes in a roasting tin. Fill the tin with water so that it comes at least halfway up the sides of the dishes then sift a little icing sugar over their surface.
5. Carefully place in a preheated oven, 180’c fan, for 25-30 minutes until slightly puffed and a little wobbly – if using a larger dish you may need to increase the cooking time by 10 minutes or so.
6. Switch off the oven and open the door. Leave them like this, in the oven for a further 5 minutes before removing. Take the dishes out of the roasting dish and allow to cool to lukewarm before serving with a little more icing sugar sifted over (and with some whipped cream if you fancy!).