Lemon Grass Cordial

Ingredients
3 Lemon Grass Shoots
5cms Root Ginger, sliced and peeled
450g Sugar
Juice of 3 large Lemons
600mls Water

Method
Chop lemon grass and bruise base with rolling pin.
Put it in a pan with ginger, sugar and water.
Stir well till all sugar is dissolved.
Bring to the boil and simmer for 5-6 minutes.
Remove from heat.
Add lemon juice, stir well.
Strain and put into plastic bottles.
Can be frozen.

Coconut, Lentil and Tomato Dahl

Serves 4

Ingredients

2 tbsp Oil
1 large Onion, peeled and finely chopped
3 cloves Garlic, chopped
1 Carrot, diced
2 tsps Cumin Seeds
2 tsps Mustard Seeds
2.5 cm/1 inch piece fresh Root Ginger, grated
2 tsps ground Turmeric
1 tsp mild Chilli Powder
1 tsp Garam Masala
225g/8oz split Red Lentils
400ml/14 fl oz boiling Vegetable Stock
14fl oz can Coconut Milk
5 Tomatoes, peeled, seeded and chopped
Juice 2 Limes
4 tbsp chopped fresh Coriander
25g/1oz Flaked Almonds

Method

Heat the oil in a large pan, add the onion and cook for 5 minutes until softened.

Add the garlic, carrot, cumin, mustard seeds and ginger and cook for a further 3-4 minutes until the seeds begin to pop and the aromas start to be released.

Now add the turmeric, chilli powder and garam masala to the pan and cook for a further minute.

Tip the mixture into a slow cooker or saucepan; add the lentils, stock, coconut milk and tomatoes.
Stir well and cover the pot with the lid.
Cook for 2 hours or until the lentils are soft, stir occasionally to prevent sticking.
Stir in the lime juice and 3 tablespoons fresh coriander.
Check the seasoning and cook for a further 30 minutes.
Sprinkle the remaining tbs of coriander on the top.

Serve with naan bread.

Fish Chowder

Ingredients 2 tbsp oil 1 large potato peeled and cut into chunks 1 onion, peeled and sliced 1 clove garlic, crushed 2 x 400g cans chopped tomatoes 2 tbsp tomato puree ½ tsp dried thyme Dash Worcestershire sauce 410g can cannellini beans, drained and rinsed Freshly ground black pepper 500g/1lb 2oz white fish, cut into big chunks Fresh parsley chopped to garnish, optional Method Heat the oil in a large frying pan and cook the potatoes until they start to go brown. Add the onion and garlic and cook gently until the onion browns. Stir in the tomatoes, puree, thyme and Worcestershire sauce and allow to bubble gently for about 10 minutes to make a sauce. Stir in the beans and a grinding of black pepper. Place the fish chunks on the top stirring them gently it into the sauce. Cover and simmer for about 5 minutes or until the fish is cooked. Sprinkle with parsley if using before serving.

Christmas Tart

Serves 8
Ingredients
For the orange pastry
450g/1lb plain flour
225g/8oz butter
50g/2oz solid vegetable oil or lard
l large orange, Juice and grated rind
For the filling
1 jar luxury mincemeat
small can pineapple, drained
300ml/ ½ pt double cream, whipped
toasted almonds to decorate
Method
Place the flour in a large mixing bowl, rub in the butter and vegetable oil or lard until the mixture resembles fine breadcrumbs.
Add the grated orange rind and the juice, you may find you need more juice to mix, then gently knead until the mixture forms a ball.
Wrap in Clingfilm and chill for about 30 minutes.
Cut off a piece of the pastry and roll out to line an 8 inch flan tin.
Rest the pastry again for about 20 minutes, whilst pre-heating the oven to 220C/Gas 7, then place the tin on a baking sheet and bake the pastry case blind for about 15 minutes.
Fill with the mincemeat and arrange the pineapple on top, return to the oven for a further 20 minutes or until cooked.
Remove from the oven and cool thoroughly.
Whip the cream, spread over the tart and sprinkle with the toasted almonds before serving.

Fish Stew by Lynn

Ingredients
2 tbs Olive Oil
1 Diced Carrot
1 Celery Stick, finely chopped
2 bulbs Fennel, chopped
500g small Potatoes, scrubbed
200mls White Wine
400 mls Fish Stock
Salt and Pepper
300gms White Fish
100 mixed Shellfish
50 gms Prawns
6tbs Double Cream
Small Bunch of Parsley, chopped
Method
Heat olive oil in saucepan and add the carrot and celery stick.
Add the fennel and cook for 5 mins.
Add the potatoes, fish stock and wine.
Season and simmer for 15 mins.
Add white fish, prawns and shellfish and cook for about 5 mins.
Stir in cream and parsley.
Serve with crusty bread.

Krispy Chocolate Cakes

Ingredients
50g/2oz Butter
4 tbsp Golden Syrup
100g/4oz Dark Chocolate
75g/6oz Cornflakes
Method
Put the butter, syrup and chocolate in a saucepan and melt gently, stirring until the mixture is runny.
Stir in the cornflakes until they are coated with the chocolate mixture.
Spoon the mixture into paper cake cases, approx 12.
Now place in the fridge until the mixture is cool and firm.
Store in an airtight container.

Rice Salad with Grilled Avocado and Pesto

Ingredients
Serves 2
150g/6oz Brown Rice
2tbs Pesto
3-4 tbsp Low Fat Crème Fraiche
6 Cherry Tomatoes, halved
1 Avocado
1 Lemon
Salad leaves to serve
Method
Rinse the rice in a sieve until the water runs clear.
Place the rice in a pan of boiling water, simmer for about 15 minutes until cooked.
Drain and leave to cool.
Mix together the pesto and crème fraiche, stir into the cooled rice with the tomatoes.
Place the rice salad on a serving plate
Peel and de-stone the avocado cut, into thick wedges, leave this until the last minute, as it will discolour.
Heat a griddle pan and cook the avocado for about 1-2 minutes on each side until it has the griddle marks on it.
Place the avocado on top of the rice and squeeze the lemon on top.
Serve with salad leaves.