Bread & Butter Pudding
800g brioche bread, sliced
5 tbsp. dark rum
200g caster sugar
150g slightly salted butter
6 large eggs
300ml whole milk
300ml double cream
1 vanilla pod, deseeded (keep the pod for garnish)
2 tbsp. apricot jam, no bits
1 tbsp. water
10g almonds, toasted
Preparation time – 30 minutes, standing time – 1 hour, cooking time – 1 hour and 15 mins
Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
Soak the sultanas in the dark rum for 30 minutes, or until slightly plump.
Pour the milk into a medium sized saucepan, deseed the vanilla pod and place the seeds of the pod into the milk along with the vanilla pod and heat for 2-3 minutes, then leave to stand for 15 minutes to cool.
In a large mixing bowl, whisk together by hand the eggs and caster sugar until smooth, then pour in the double cream and mix, strain the cooled milk through a sieve into the egg mixture and leave to cool.
Using a 24cm/5 litre casserole dish (I recommend Arco Induction), butter the slices of bread on one side and arrange the bread, the casserole dish in a concertina layer, sprinkle half the soaked sultanas and rum in between each piece of bread. Then pour over half of the egg mixture around the dish, then repeat the same with the remaining bread, sultanas, rum and egg mixture. Place to the vanilla pod on top of the bread and butter pudding and leave to stand with the lid on for 60 minutes.
Take a high ridged roasting dish and fill it half way with water, then place the casserole dish in the roasting dish and place it in the oven with the lid off for 1-1 ¼ hours. Turn the casserole dish round half way through the cooking time.
Remove from the oven, mix the apricot jam and water over a medium heat, stirring for 1 minute, then using a pastry brush, brush over the top of the bread and butter pudding and sprinkle with the toasted almonds. Serve with custard on the side.
This is a fantastic dessert to make when having your Sunday roast, once the meat is cooked and out of the oven, put your bread and butter pudding in for a perfectly timed meal! This dessert is often best made with bread a few days old.
Pan Fried Duck Breast With Cherry Ginger Sauce with Parsnip Mash and Brussels Sprouts
4 duck breast fillets, with skin on
4 parsnips, peeled and cored
250g sprouts, halved
4 tbsp. rapeseed oil
1 tsp. horseradish
400g cherries, pip removed
4 tbsp. amaretto
15g caster sugar (or coconut sugar)
100 ml water
1 star anise
½ tsp. ginger, finely grated
1 sprig rosemary
Preparation time – 30 mins, cooking time – 40 mins
Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
To make the sauce, remove the pip from the cherries. Place the cherries in a bowl and soak with the amaretto, water, star anise, mix it all together and leave it for about 4 minutes so it infuses the cherries. Finely grate the ginger into the bowl with the cherries, pour into a small saucepan and cook over a medium heat. When it starts bubbling, add the sugar and season with salt and a sprig of rosemary. Cook for about 20 minutes, the cherries should be soft and the sauce reduced.
Peel and cut around the core of the parsnips, discarding the core and place on a pre-lined baking tray with the sprouts on the other half of the tray, drizzle 3 tbsp. of rapeseed oil over the vegetables, sprinkle with salt and bake for 25 minutes in the oven. When cooked take the parsnips and sprouts out of the oven, leave the sprouts on the tray and place the parsnips in a food processor and process until smooth, add in the butter, horseradish, white pepper and sea salt and process until combined.
Wash and pat the duck dry with kitchen towel, it has to be completely dry in order for the skin to be able to crisp up. Take a non-stick frying pan (I recommend Mito frying pan) and brush 1 tbsp. of rapeseed oil over the pan. Add the duck breast to a cold pan, skin side down and push slightly on the duck so it makes a sizzling sound, when it heats up. The skin needs to be golden and crispy, this should take around 8 minutes, keep checking to make sure it’s not overdone. Once the skin side is done, flip it over so the skin side is up, to seal the rest of the duck for 1 minute. Take the duck out of the frying pan and leave to rest on a plate with kitchen towel, leave the liquid from the duck in the frying pan and add a sprig of rosemary to the pan.
Place the duck skin side up back in the frying pan and then place in the pre heated oven 5 minutes. Take the duck out of the oven and let it rest for a further 5 minutes to allow it to cook out of the oven.
Add the chestnuts to the sprouts, mix together and put back in the oven for 5 minutes.
Once the duck has rested, cut on the diagonal into 3 or 4 strips, and plate with the parsnip mash, sprouts and chestnuts, served with the cherry and ginger sauce.
Navarin of Lamb
3.5lbs shoulder of lamb, cubed
300g closed cap mushrooms, sliced
3 large potatoes (approx. 1300g), peeled
200g baby carrots, washed, root cut off
1 red onion, sliced
1 onion, sliced
1 butternut squash, peeled and cut into ½ inch cubes
1 leek, sliced
4 garlic cloves, minced
500 ml boiling water
1 chicken stock cube (gluten free)
2 tbsp. tomato puree
4 tbsp. olive oil
2 tbsp. cornflour
3 rosemary sprigs
Preparation time – 40 mins, cooking time – 2hrs 30 mins
Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
Peel the potatoes and put them whole in a large pan of boiling, salted water. Boil for 10 minutes then drain them in a colander and immerse them into cold water to cool.
In an Arco Casserole Dish, 24cm/5 litre, add 1 tbsp. olive oil and cook the lamb over a medium to high heat until brown, stirring occasionally. When all the juices have evaporated and the meat has browned. In an oval dish add the sea salt, white pepper, garlic granules, paprika and 2 tbsp. cornflour, mix well together and using a slotted spoon take the lamb out of the casserole dish and place in the seasoned flour mixture and ensure that the meat is fully coated in the seasoning.
Place the casserole dish back on the stove, add 1 tbsp. olive oil together with the sliced onions, sauté until soft and translucent then add the leeks, mushrooms and minced garlic and continue cooking over a moderate heat for 5 minutes. Stir in 2 tbsp. of tomato puree, together with the carrots and butternut squash until coated in the puree. Season with sea salt and white pepper, then add the lamb, stir and pour over your chicken stock, simmer on a low heat.
On a chopping board, slice the potatoes very thinly and place back into the cold water to release the starch. Then arrange the potatoes in a concertina, over the lamb and season the top of the potatoes with sea salt. Brush the potatoes with 2 tbsp. olive oil. Cover and put in the oven for 1hour 50minutes, then increase the oven to 200°C fan-assisted, remove the lid and cook for another 40 minutes, or until the potatoes are golden and crisp.
In a frying pan add a touch of oil and fry the rosemary sprigs, then scatter over the dish and serve.