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Pineapple & chilli glazed gammon

Ingredients
• 1.6kg dry-cured boneless smoked gammon joint
For the glaze
• 300ml pineapple juice
• 1 red chilli , finely chopped
• 3cm piece ginger , peeled and finely grated
• 1 tsp garlic granules
• 200ml tomato ketchup
• 3 tbsp red wine vinegar
• 3 tbsp Worcestershire sauce
• 3 tbsp dark brown soft sugar
• 1 tbsp soy sauce
• 1 tsp cayenne pepper

Method
• Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
• Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
• Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don’t worry if the ends get a little dark, as this adds flavour.
• Remove from the oven and rest for 15 mins. Carve and serve.

Sweet chilli sauce

Ingredients
• 20 red chillies , stems removed, deseeded for a milder sauce
• 1 finger sized piece of ginger , peeled and roughly chopped
• 5 garlic cloves , roughly chopped
• 100ml white wine or cider vinegar
• 200g white caster sugar

Method
• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

Dark chocolate & passion fruit tart

Ingredients
• 180g plain flour, plus extra for dusting
• 85g icing sugar
• 50g cocoa powder, plus 1-2 tbsp for dusting
• 140g cold unsalted butter, cut into cubes
• 2 egg yolks
• cocoa nibs, to decorate (optional)
• crème fraîche, to serve
For the passion fruit curd
• 200g passion fruit pulp (from around 8-10 passion fruits)
• 1 leaf gelatine
• 3 medium eggs
• 70g unsalted butter
• 50g caster sugar
• 1½ tbsp cornflour
For the dark chocolate ganache
• 150g dark chocolate (at least 70% cocoa solids)
• 150ml double cream
• 150g light brown soft sugar

Method
• Sift the flour, icing sugar, cocoa and ½ tsp salt into a bowl. Rub the butter in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks along with 2 tbsp ice-cold water, and continue to mix with your hands until a soft dough forms. Alternatively, pulse the ingredients together in a food processor. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
• Line the base of a 23cm loose-bottomed tart tin with baking parchment. Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line the tart tin, pressing it up the side and leaving some overhanging. Cover and chill for another 1 hr.
• Heat the oven to 190C/170C fan/gas 5. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins. Remove the beans and parchment and bake for 20 mins more until crisp. Leave to cool completely, then use a sharp knife to trim the excess pastry.
• To make the curd, put the passion fruit pulp in a food processor and blitz to separate the seeds and flesh. Push through a sieve over a medium saucepan, then discard the seeds. Tip in the remaining ingredients and set the pan over a low heat. Whisk until the butter has melted, then, using a wooden spoon, stir until the curd has thickened, about 10 mins. (Don’t turn up the heat to speed up the process, as the eggs will curdle.) Stir well, especially at the edge, as this is where the curd can catch. Sieve into a bowl, leave to cool, then spoon into the case. Chill the filled tart for 30 mins.
• To make the ganache, melt the chocolate, cream, sugar and a pinch of sea salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, stirring until glossy and thick. Remove from the heat, leave to cool for 15 mins, then pour over the curd layer. Scatter over the cocoa nibs, if using, then chill for at least 4 hrs, or overnight. Dust with cocoa, then slice and serve with crème fraîche.

Caramel passion fruit slice

Ingredients
• For the shortbread
• 150g plain flour
• 100g desiccated coconut
• 170g cold butter , cubed, plus a little for the tin
• 75g golden caster sugar
• For the caramel
• 90g butter
• 397g can of condensed milk
• 2 tbsp golden syrup
• 2 tbsp dark brown sugar
• 3 passion fruits , pulp only
• For the topping
• 200g dark chocolate
• 30g coconut shavings , toasted

Method
• Heat oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. First, make the shortbread by stirring the flour and coconut together in a bowl, then rub in the butter with your fingers until the mixture looks like breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18 mins until lightly golden and crisp.
• For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a large pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Take off the heat and stir in the passion fruit pulp. Pour over the shortbread, smooth over with a palette knife and leave to set.
• Once set, melt the chocolate in the microwave in 30-second bursts until glossy and smooth. Smooth over the caramel shortbread, then scatter over the coconut shavings. Leave to set, then cut into 16 squares. Will keep for five days in an airtight container.

Baby Corn Masala

Baby Corn Masala

Ingredients:

200 gm baby corn cobs
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions - grated
1 cup tomatoes - chopped fine
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seedsves
8 small flour tortillas

Preparation:

1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.
2. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. Add baby corn and saute till fat separates and serve

Servers 2

Baby Corn Manchurian

Baby Corn Manchurian

Ingredients:

1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto (optional)
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For Sauce (mix together):
3 Tbsp cornflour
1/2 cup water (to blend cornflour)
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery

Preparation

1.Mix together the egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Coat the baby corn with this batter and leave for 5-10 minutes.
2.Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown.
3.Drain on absorbent paper till required.
4.Heat the 2 Tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
5.Add the capsicum and turn around a few times.
6.Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
7.Add the fried corn, turn around a few times and serve.

Serves 4:

Mango & lime chicken wings

Ingredients
• 1kg chicken wings
• oil , for drizzling
• 200g mango chutney
• zest of 1 lime
• 1 red chilli , sliced
• coriander leaves, roughly chopped

Method
Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in a drizzle of oil and some seasoning in a baking tray. Cook for 30 mins. Mix the chutney with the lime zest. Brush all over the chicken, then return to the oven for 20 mins, turning and painting halfway through cooking. To serve, scatter with the chilli and coriander.

Mango chicken with spiced pilau

Ingredients
• 4 skinless, boneless chicken breasts
• 4 tbsp chunky mango chutney
• 1 tbsp medium curry powder
• 4 tsp cumin seeds
• 4 tsp sunflower oil
• 2 small onions , thinly sliced
• 4 bay leaves
• 1 cinnamon stick
• 200g basmati rice
• 4 tbsp chopped coriander
• lime wedges, to serve (optional)

Method
• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
• Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
• Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
• Remove bay and cinnamon, stir in coriander and serve with the chicken.