Dressing – 1 tbsp olive oil and 1/2 tbsp balsamic vinegar.

Method
Oven at 180c. Slice the ‘pockets’ into the side of the chicken breasts. Stuff with a spoonful of the ricotta mixture (made with basil and a tbsp of pesto with ground black pepper). Season the chicken and then wrap with a slice of prosciutto/pancetta/bacon to seal the pocket and tuck the rosemary or thyme under it too. Glaze with remaining pesto mixed with a little oil.

Bake in the oven for 20-30min until cooked through.

For the dressing, whisk the oil and vinegar with seasoning and drizzle over Serve with a light salad.

750ml vegetable Stock
100g Celeriac, 200g Swede, 100g Parsnips & 2 medium carrots
25g butter
2 medium onions, peeled and finely chopped
3 cloves of garlic
5 Sprigs of Thyme
Salt Pepper
200g Chestnut mushrooms, sliced
150ml dry cider (or white wine)
3 tbsp plain flour
200g strong cheese
small tsp mustard (dijon)
Nutmeg to taste (if wanted)
Puff pastry (all-butter)
1 egg, beaten.
Chicken (optional)

Method

Veg stock in pan, add the root veg and simmer until they start to soften. Do no over cook, otherwise you will have a stodgy soup as a pie filling. Keep the water for stock.
Finely chopped onions, garlic, thyme and seasoning in to the hot butter in another pan. You could add diced chicken to this once the onions start to brown. When the onions/chicken are done, add the mushrooms and when they have softened add the cider / white wine and stir until simmering then add the flour. Stir in the flour and then add the stock from the veg – stir thoroughly and then add the veg then quickly add the cheese, mustard, season and grate nutmeg to taste then take off the head, pour in to a 25/30cm pie dish and allow to cool. Wack on the pastry, cover with beaten egg and place in a pre-heated oven at 220C.

stage 1

Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

stage 2

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

stage 3

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

stage 4

Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

Jamie Oliver

Ingredients
2 medium onions, peeled and thinky sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn starch/corn flour
4 tsp cold water
Salt and black pepper

Method

Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.
In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

• Salmon fillets
• Lemon
• Thyme
• New Potatoes
• Your choice of Veg – Asparagus / green beans etc).

Method.
You can use frozen fillets for convenience – place on baking foil and drizzle with a little lemon, sprinkle some thyme and add a touch of butter. Wrap the foil fairly well and place on a baking tray and cook at about 200 degrees (C) for 25 minutes if from frozen.

Serve with new potatoes and veg.

• Salmon fillets
• Smolked Paprika
• Couscous
• Freshly grated ginger
• Lemons
• Garlic Oil
• Red Onion

Method
Place couscous in a bowl with some smoked paprika, stir and then add grated ginger, pour over boiling water About a centimeter over the couscous. Cover with cling film and set aside.

Mix together some grated lemon rind, a little smoked paprika and a little garlic oil and smear on to the Salmon. Place the salmon in to a hot non stick pan.

Cut Cherry tomatoes in half and roughly chop some red onion. Mix with a little garlic oil and some lemon juice. Remember to turn the Salmon. When the couscous is ready, stir with a fork and then add in the tomatoes/onion mix.

Serve the Salmon with the cherry tomato couscous.

500G Dry penne pasta
400G Beetroot (chopped)
75G Mozzarella
50G Spring onions (white parts only)
Extra virgin olive oil
Salt/Pepper
2G Fresh Oregano
80G Salami Milano (thinly sliced strips)

Method

In a pot bring to the boil 1.5 ltr of water, add a pinch of salt and then add the pasta until it is al dente (firm on the bite), drain it and set aside. In a bowl combine the beetroots, cubed mozzarella, spring onions, oregano, salami and a little extra virgin olive oil and mix, add the warm pasta and serve at once!

> BBQ Pork Fillets
> Beef & Ale Stew although this is pretty much how I make it anyway, I just thought it looked mmmmm
> Simple Beef and Veg stir fry

2 oz London Dry Gin
1/2 oz Dry Vermouth
Orange or Angostura Bitters
Olives or lemon twist, for garnish.

Preparation

Combine gin and vermouth in a shaker filled with cracked ice. Stir with a bar spoon. Strain into a chilled cocktail glass. Add a dash of bitters. Garnish with olives or a twist of lemon, as desired.
Courtesy of The Spirit