• 4 British rose veal escalope, about 170g each and 1 cm thick
• Approx 120ml Marsala
• 15g butter
• 2 large banana shallots, finely sliced
• 80g mushrooms, sliced
• 300ml chicken stock
• 2 medium tomatoes, peeled deseeded and diced
• 1 tbsp chopped chervil
• 2 tbsp chopped tarragon
• Olive oil
• Sea salt and freshly ground black pepper

For the sautéed vegetables:

• 1 red pepper, cored and deseeded
• 1 yellow pepper, cored and deseeded
• 1 medium aubergine, trimmed
• 1 courgette, trimmed
• 1 garlic clove, (unpeeled) smashed
• Few thyme sprigs
• Splash balsamic vinegar
• 1 tbsp flat leaf parsley, chopped

Method: How to make veal Marsala with sautéed vegetables

1. Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly sauté the veal on both sides (you may have to do this in batches if your pan isn’t big enough) remove the meat and set aside to rest. Keep warm.

2. Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and sauté for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.

3. Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.

4. To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.

5. Spoon the sautéed vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.

Serves 2
Ingredients

• 2 pigeon breasts
• 200g good black pudding
• 100g pancetta, cut into lardons
• Splash of sherry vinegar
• 2 large handfuls of salad leaves

For the vinaigrette:

• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper
• Crusty bread to serve

Method: How to make wood pigeon salad with bacon and black pudding

1. Season the pigeon breast with oil, sea salt and freshly ground pepper. Heat a heavy based frying pan until hot. Add the pigeon breasts skin side down and fry for about 1 minute each side. They should feel slightly springy when pressed, transfer to a plate to rest.

2. For the vinaigrette whisk together the olive oil, sherry vinegar, seasoning and a squeeze of lemon juice. Spoon a little of the vinaigrette on the resting pigeon breasts then cover them with foil to keep warm.

3. Tip out the excess oil from the pigeon pan and add the pancetta. Cook the pancetta for a couple of minutes, then crumble in the black pudding. Cook them together for 3 – 4 minutes until crispy. Deglaze the pan with sherry vinegar and allow to cook out for around a minute. Drain the contents of the pan through a sieve and rest on kitchen paper.

4. Place the salad leaves in a large bowl and drizzle over most of the remaining vinaigrette. Add the bacon and black pudding mix and toss together.

5. Arrange the salad onto serving plates. Slice the pigeon breast thickly into approx 4 even pieces, arrange on top of the salad leaves , drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with crusty bread.

Serves 4
Ingredients

• 1 thyme sprig
• 1/2 lemon, sliced
• 300g salmon fillet
• 300g smoked haddock fillet
• 400g La Ratte, Charlotte or other waxy potatoes
• 2 tbsp olive oil
• Finely grated zest of 1 large lemon
• 2-3 tbsp lemon juice
• Sea salt and freshly ground black pepper
• Handful of flat leaf parsley, chopped
• Handful of chervil, chopped
• 3 tbsp plain flour
• 2 medium eggs, lightly beaten
• 50g Japanese panko breadcrumbs
• 2 tbsp olive oil

For the anchovy dressing:

• 2 tbsp capers
• 2 shallots, peeled and finely chopped
• Bunch of flat leaf parsley, leaves chopped
• 4 marinated anchovies, chopped
• 4 tbsp extra virgin olive oil

Method: How to make fishcakes with anchovy dressing

1. Add the thyme, lemon slices and salmon to a wide pan of simmering salted water and poach for a minute. Slide in the smoked haddock and poach for another 4–5 minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones

2. Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer.

3. Mix the potato, olive oil, lemon zest, parsley, chervil and lemon juice into the flaked fish. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for 2 hours to set the shape.

4. To cook, heat the oven to 180˚C/Gas 4. Heat a thin layer of oil in a wide ovenproof frying pan. Fry the fish cakes for 2–3 minutes until golden brown, then flip over and fry the other side for 1–2 minutes. Finish cooking in the oven/grill for 5–7 minutes.

5. Make the dressing by gently warming all the ingredients together in a pan for 3–4 minutes. Spread a generous spoonful of dressing on each warm serving plate and rest a fishcake in the centre. Serve immediately.

• 1 large onion or 2 banana shallots, chopped
• 2 cloves garlic, finely chopped
• 1 red chilli deseeded or keep half with seeds if you like it spicy
• 2 sprigs of thyme, leaves picked and roughly chopped
• Olive oil, for frying
• 500g good quality beef mince
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 3 fresh tomatoes or 1 beef tomato, roughly chopped
• 400g chopped tomatoes
• 100-200ml chicken or beef stock
• 3 tbsp tomato puree
• 1 cinnamon stick
• 1 bay leaf
• 400g kidney beans, drained and rinsed
• Salt and pepper
• Handful of chives, chopped
• 200ml soured cream
• Boiled rice, to serve

Method: How to make Gordon’s chilli con carne

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Serves 8
Ingredients
For the topping:

• 8 digestive biscuits
• 6 tbsp caster sugar
• 75g unsalted butter

For the berries:

• 200g blueberries
• 100g strawberries, sliced
• 2 tbsp caster sugar
• Splash of crème de cassis

For the vanilla cream cheese:

• 400g cream cheese
• 6 tbsp icing sugar
• Juice ½ lemon
• 1 vanilla pod, split
• 600ml double cream
• Icing sugar to dust
• Fresh mint to garnish

Method: How to make vanilla cheesecake with berry compote

1. For the topping: grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the crushed biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then bash into rough crumbs.

2. Put 2 tbsp of sugar in a pan and tip in the blueberries and strawberries, add a splash of cassis. Cook over medium-high heat for a minute until the blueberries are slightly soft.

3. For the vanilla cream cheese, put the cream cheese in a large bowl. Add the seeds from the vanilla pod and icing sugar and beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.

4. Spoon the cream cheese mixture into the chef’s ring and carefully remove the ring, using a blowtorch to loosen if necessary. Spoon the crumb mix on top of the cheese cakes and dress the fruit compote around the plate. Garnish with fresh mint.

Serves 6
Ingredients

• 200g frozen peas
• 200g frozen corn kernels
• 2 sticks celery, sliced
• 3 small carrots, sliced and quartered
• 500g egg noodles
• 4 x 185g cans of tuna in water, drained
• 2 x 295g tins condensed cream of chicken soup
• 60g breadcrumbs
• Approx 50g Monterey Jack cheddar cheese, sliced
• Approx 50g cheddar cheese, sliced
• 1 bag salted potato crisps, lightly crushed
• Olive oil
• Freshly ground black pepper

Method: How to make Meat’s tuna casserole surprise

1.Preheat the oven to 200˚C.

2.Boil the peas, corn, celery and carrots in separate pans of salted water until just becoming tender. Drain the vegetables and then sauté with a little olive oil until cooked through. Remove from the heat.

3.Meanwhile cook the noodles according to instructions and drain.

4.Flake the tinned tuna into the sautéed vegetables. Pour over the condensed soup and mix thoroughly. If the mixture is a little thick add a tablespoon of water to thin it out. Season with freshly ground black pepper.

5.Layer half the noodles into the bottom of a large casserole dish. Spoon half of the tuna mixture on top and repeat the layers. Sprinkle the breadcrumbs on top and cover with a mixed layer of the Monterey Jack and normal cheddar. Finish with a generous sprinkling of crushed crisps.

6.Bake for 20 – 30 minutes until the dish is heated through and the cheese has melted.

Serves 4–6
Ingredients

• 1 iceberg lettuce
• 4 duck breasts, about 175g each
• 1/4 tsp Szechuan peppercorns
• 1/2 tsp black peppercorns
• 1/2–1 tsp five-spice powder
• Pinch of sea salt
• Olive oil to drizzle
• 5–6 tbsp hoisin sauce
• 1 cucumber
• 2 spring onions
• 1 tbsp sesame seeds, to sprinkle

Method: How to make stir-fried duck in lettuce cups

1.For the lettuce cups, remove the outer layers from the lettuce until you get 4–6 neat whole leaves. Trim around each leaf with scissors to neaten the edges, so that they resemble cups. Place one on each individual serving plate.

2.Remove the skin and fat from the duck breasts then slice the flesh into thin strips. Put the peppercorns, five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck slices and toss to coat each strip well.

3.Halve the cucumber and scoop out the seeds then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal.

4.Heat a wide, non-stick frying pan until hot and you can feel the heat rising above the pan, add a tiny drizzle of olive oil then add the duck and stir-fry for 2 minutes. Add the spring onions and hoisin sauce and toss well to coat. Stir-fry for another minute until the duck is just cooked through. Toss with a handful of cucumber strips.

5.Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds. Serve immediately.

• 5cm piece of fresh root ginger, peeled and chopped
• 4 garlic cloves, peeled
• 2 banana shallots, roughly chopped
• 3 tbsp flaked almonds
• 4 tbsp groundnut oil
• 1 tbsp mustard seeds
• 1 medium cinnamon stick
• 1 star anise
• Handful of dried curry leaves
• 1 medium sweet onion, finely chopped
• 2 tbsp ghee
• 1 tsp ground coriander
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tbsp Garam Masala
• 1 small aubergine, finely diced
• 1 small butternut squash, peeled, deseeded and finely diced
• 1 small courgette finely diced
• 500ml vegetable stock
• 200g puy lentils (blanched in vegetable stock)
• 3 lime leaves
• 400ml coconut milk
• Juice of 1/2 a lemon
• 100g fresh spinach, finely sliced
• Salt and pepper
• Handful of chopped coriander

Chapatti

• 400g atta flour (a mix of 200g wholemeal flour and 200g plain flour sifted together)
• 2 tbsp groundnut oil
• 290ml tepid water
• 1 tsp fine sea salt
• Plain flour, for dusting

Method: How to make Gordon’s veggie korma

1. Put the ginger, garlic, shallot, almonds and 1 tbsp of groundnut oil into a food processor and blend until you have a smooth paste. Set aside.

2. Pour the remaining oil into a wide, preferably non-stick, saucepan and place over a moderate heat. When the oil is hot, add the mustard seeds, cinnamon, star anise and dried curry leaves. Once the mustard seeds start to pop, add the onion. Stir and fry until the onion starts to turn golden brown.

3. Next add the ghee. Once it has melted, add the remaining dry spices and cook until they release their aroma. Stir in the paste made before, then the butternut squash, aubergines and courgettes. Sauté the vegetables while stirring constantly for a couple of minutes.

4. Once the pan starts to dry out, pour in the vegetable stock, along with the lentils and lime leaves. Cook for 20 minutes to allow the flavours to infuse. Add the coconut milk, lemon juice and spinach and cook for a further 5 minutes. Just before you are ready to serve, check for seasoning then stir in the coriander.

5. To make the chapattis measure the atta flour into a mixing bowl and make a well in the centre. Pour the oil and water into the well then mix to a soft, pliable dough.

6. Turn out onto a floured surface, knead for 5 minutes then place in an oiled bowl. Cover and leave to rest for 30 minutes.

7. Take a small handful of the dough and dust with flour. Roll it out on a floured surface until doubled in size. Heat a dry griddle or a heavy based frying pan over a medium heat. Add the chapatti to the pan and cook on one side until it starts to puff up. Then turn it over and cook on the other side. (Cooking should be quick to ensure that the chapatti remains soft).

Serves 4
Ingredients

• 8 boneless wood pigeon breasts
• 50g pancetta, diced
• 2 cloves garlic, sliced
• 80g girolles, cleaned and prepped
• Splash red wine vinegar
• 50ml chicken stock
• 100g baby leeks, roughly chopped
• 100g fresh asparagus,
• 100g baby carrots
• 100g beetroot, peeled chopped and blanched
• 100g broad beans, shelled
• 1 tbsp chopped tarragon
• Sea salt and freshly ground black pepper

For the fleurons:

• Approx 250g chilled puff pastry
• Flour for dusting
• 1 egg, beaten, for glazing
• Fresh thyme and rock salt to season

Method: How to make pigeon and summer vegetable casserole

1. Preheat the oven to 200˚C.

2. To make the fleurons, roll out the pastry thinly on a lightly floured surface and cut four 6 ½ cm discs using a plate or a pastry cutter. Cut away one side of each disc to make a crescent moon shape. Place the pastry crescents on a greased baking sheet and chill for approximately 20 minutes. Then brush with beaten egg and season with a sprinkling of rock salt and thyme. Bake for 8 – 10 minutes or until puffed up and golden. Remove and keep warm.

3. Heat a tbsp of olive oil in a heavy based frying pan. Season the pigeon breasts and cook, skin side down, for about 3 minutes. Flip the breasts over and cook the other side for 2-3 minutes. They should feel lightly springy when pressed. Remove from the pan and leave to rest.

4. Trim the asparagus, carrots and leeks. Chop each asparagus spear and baby leek into three pieces, then blanch with the carrots in boiling salted water for 1 minute. Strain and set aside.

5. Add a little fresh olive oil to the pigeon pan. Sauté off the pancetta with the garlic and girolles for a minute or two then add the blanched vegetables. Deglaze with the red wine vinegar. Add the chicken stock and allow to simmer. Finish with broad beans and a spoonful of chopped tarragon, mix thoroughly.

6. Dish the vegetables into warm serving bowls. Slice the pigeon breasts in half and arrange four pieces over each bowl of vegetables, drizzle with olive oil and sit a fleuron on top, serve immediately.

• 650ml chicken stock
• 200g risotto rice, such as Carnaroli, Arborio or Vialone Nano
• 2 banana shallots, finely chopped
• 3 tbsp olive oil, plus extra for sautéing and serving
• 50ml dry white wine
• 50g cold butter, diced
• 1 tbsp broad bean and pea puree (see recipe below)
• 1 tbsp mascarpone
• 1 tbsp freshly grated Parmesan
• 1-2 tsp lemon zest
• 50ml double cream
• Basil and pea cress, to garnish
• 100g shelled broad beans, cooked
• Sea salt and freshly ground black pepper

Broad bean and pea puree

• 100g fresh or frozen broad beans, podded and shelled
• 100g fresh peas, podded
• 25g butter
• Sea salt and freshly ground black pepper

Method: How to make Broad bean and scallop risotto

1. Pour 250ml chicken stock in a saucepan and bring to the boil. Tip in the rice and blanch for 4 minutes. Drain well, cool and set aside for later. Reserve the remaining stock.

2. In a medium saucepan, gently sauté the shallots in the oil for about 2 minutes or until softened. Stir in the wine and deglaze the pan. Cook until the alcohol has evaporated and the liquid has almost completely reduced.

3. Meanwhile, heat the reserved stock and bring to the boil. Pour in to the pan with the blanched rice and bring to a gentle simmer. Cook the rice, stirring continuously, until tender then remove from the heat. Add the cold butter then quickly mix in the broad bean and pea puree, mascarpone, Parmesan and lemon zest – stirring until light and creamy. Leave to rest with the lid on.

4. Heat a pan with a little oil. Season the scallops then add them to the pan. Sauté for no more than 2 minutes, stirring frequently; set aside.

5. Stir the cream, basil, whole broad beans and scallops into the risotto and check for seasoning. Serve the risotto on warmed plates with a drizzle of olive oil and garnish with the basil and pea cress. Serve straight away.

6. For the bean and pea puree blanch the broad beans and peas in boiling salted water for 2-3 minutes, then drain and tip into a food processor with the butter. Pulse until you have a thick but smooth puree, adding a little of the cooking water if necessary and scraping down the sides of the bowl once or twice. Season to taste.

• 4 salmon fillets, each about 100-140g
• Olive oil
• Sea salt and black pepper
• Large handful of mint (about 6 sprigs), leaves only
• 500g Frozen peas
• A few knobs of butter
• 200g crème fraîche

Method: How to make pan fried salmon with pea and mint puree

1. To cook the salmon fillets, heat a non-stick frying pan until hot and add 1-2 tablespoons olive oil. Fry the salmon, skin side down, for 3 minutes. Flip over and cook the other side for 1-2 minutes. The flesh should be slightly springy when pressed. Season lightly.

2. Add the mint leaves to a medium pan of boiling salted water. Bring back to the boil, then add the peas and blanch for 2–3 minutes until they are just tender and bright green. Drain, reserving the liquor.

3. Tip the peas and mint into a blender. Add just enough of the reserved liquor to cover the peas and whiz to a smooth, bright green purée. Add the butter and all but 4 tbsp crème fraîche. Season and pulse for a few seconds to combine.

4. To serve. Place the salmon off centre and spoon the pea puree next to the salmon. Accompany with a dollop of crème fraîche.

Serves 2
Ingredients

• 2 mid-cut beef fillets, approx 8oz each
• 2 cloves garlic, whole, lightly crushed
• Sprig rosemary
• Sprig thyme
• 1 bay leaf
• Approx 250ml chicken stock
• Olive oil
• Salt & freshly ground black pepper

For the gremolata:

• 2 lemons
• Handful flat leaf parsley
• Approx 2 tbsp capers, drained

For the pommes puree:

• 500g floury potatoes such as King Edward or Romano, well scrubbed
• Approx 60ml semi skimmed milk
• 1 – 2 tbsp olive oil

For the sautéed spinach:

• 2 tbsp olive oil
• 300g baby spinach leaves, washed
• 1 tablespoon chicken stock
• 1 tsp butter

Method: How to make pan roasted glazed fillets of beef

1.To make the pommes puree, place the potatoes in a pan of cold water and bring to the boil. Lower the heat and simmer for 15-20 minutes or until they feel tender when pierced. Drain and peel while still hot (wearing rubber gloves to protect your hands if needed). Push the potatoes through a mouli or ricer. Heat the milk in a pan to boiling point. Add the mashed potato to the milk then beat in the olive oil and season with salt and pepper.

2.To prepare the gremolata, finely zest the lemons, chop the parsley and mix together with the capers, season to taste and set aside.

3.Season the steaks with salt and pepper. Heat a little olive oil in a very hot pan. Add the steaks and sear on all sides, this should take approx 2 ½ minutes – aim to get a good colour on the meat here as some of it will be lost during the glazing. Add the rosemary, garlic, thyme and bay leaves to the pan and allow to infuse. When the steak is seared on all sides, drain the oil from the pan.

4.Add a quarter of the stock to the pan. Using a pair of tongs, roll the steaks in the evaporating stock. Keep the heat high enough for a rolling boil and add the rest of the stock bit by bit being careful not to flood the pan – the aim is to glaze the beef, not stew it. Once the steaks are cooked, approx 6 –8 minutes in total, remove from the heat and allow to rest for a few minutes.

5.To prepare the gremolata, finely zest the lemons, chop the parsley and mix together with the capers, season to taste and set aside.

6. Wash and dry the spinach. Heat a little olive oil in a large frying pan, add the butter. Tip in the spinach and stir over a high heat, add a tablespoon of the chicken stock and cook until the leaves have just wilted. Season with a little salt and pepper.

7.Slice each steak in half horizontally and overlap the slices on the serving plates. Spoon the gremolata on top, add a serving of pommes puree and spinach and finish with spoonfuls of the pan juices and a drizzle of olive oil.

• 6 tbsp olive oil, plus extra for cooking
• 2 tbsp juniper berries
• Few thyme sprigs
• 2 garlic cloves, peeled and crushed
• 4 venison loin steaks, about 170g each and 3cm thick
• Sea salt and freshly ground black pepper
• Knob of unsalted butter

Pepper compote

• Drizzle of olive oil
• 3 red peppers
• 3 yellow peppers
• Sea salt and freshly ground black pepper
• Handful of thyme sprigs
• 3 tbsp white wine vinegar
• 2 tbsp water

Pomme purée

• 1kg la ratte or maris piper potatoes, peeled
• 100ml double cream
• 60g butter, plus a few extra knobs
• Sea salt and freshly ground black pepper

Purple sprouting broccoli with shallot and garlic confit

• 4 banana shallots, roots trimmed
• 2 large garlic cloves, peeled
• 75ml extra virgin olive oil, plus 1 tbsp
• Rock salt
• 1 tsp caster sugar
• 1 sprig of thyme
• 1 bay leaf
• 400g purple sprouting broccoli, trimmed
• Sea salt and freshly ground black pepper
• Freshly grated nutmeg (optional)

Method: How to make venison with sweet and sour peppers

1. Begin by making a marinade for the venison. Pour the olive oil into a shallow dish and scatter over the thyme. Lightly crush the juniper berries on a board, using the back of a pan, then add to the dish, along with the crushed garlic. Give everything a stir then add the venison. Season with salt and pepper then toss everything together, making sure the venison is coated thoroughly.

2. Heat a little oil in a large sauté pan. Once the oil is hot, add the venison along with a third of the marinade. Cook over high heat for 6-8 minutes, tossing and turning the meat so it cooks evenly and browns on all sides. Add more of the marinade once the meat has browned, if you like.

3. Add the butter to the pan. Once it starts to foam, remove the pan from the heat. Spoon the butter and pan juices over the venison for 1-2 minutes – this will help to brown the meat even further and keep it succulent.

4. Check the venison is cooked by touch; if it feels springy, then it is perfectly medium rare. If there is no bounce, return to the heat and cook for a couple minutes more. Remove the venison from the pan and leave to rest for 5 minutes.

5. For the pepper compote, heat a large heavy-based sauté pan then add a drizzle of olive oil. Remove the core and seeds from all the peppers then slice thinly. Add them to the hot pan with some seasoning, then throw in the thyme. Cook for 4-5 minutes or until just softened.

6. Deglaze with the vinegar over a high heat, until the vinegar has almost completely evaporated. Add a splash of water, and cook for a further 2-3 minutes, until you are left with syrupy juices.

7. To serve, spoon a portion of the peppers onto the middle of 4 warm serving plates and drizzle over the syrupy juices. Thickly slice the venison on the diagonal and arrange on of top. Finish with a drizzle of olive oil.

8. For the pomme purée, cut the potatoes into even-sized chunks then cook in a large pan of boiling salted water until tender. Once cooked, drain well then return the potatoes to the pan over a low heat to dry out for a few minutes. Pass the potatoes through a vegetable mouli or potato ricer (and if you want an even smoother result, press the potato through a fine sieve with a spatula). Meanwhile, heat the cream in a pan. Beat the butter and some seasoning into the potatoes then pour the hot cream over and mix together really well. Whisk in a few extra knobs of butter for a rich, silky finish.

9. For the brocolli, use a large, sharp cook’s knife, chop the shallots and garlic into very fine dice. Place the shallots and garlic into a heavy-based saucepan with the oil, a light sprinkling of salt, the sugar and herbs and a splash of water.

10. Set the pan over high heat. When the oil becomes hot, adjust the heat to a moderate setting, give the shallots and garlic a stir and cover the pan with a lid. Cook for 20-25 minutes, shaking the pan from time to time and stirring every 5 minutes, to stop the shallots and garlic sticking to the bottom. You should be left with a soft, sweet and lightly golden shallot mixture. Set aside.

11. Bring a large pan of salted water to the boil. Boil the broccoli spears for 2 minutes. Drain then cool under a cold running tap or in a bowl of iced cold water. Drain well then pat dry thoroughly with kitchen paper or a clean tea towel.

12. Heat 1 tbsp olive oil in a frying pan, add the broccoli and fry for 1-2 minutes until the broccoli is just tender. Add the shallot and garlic confit and toss through the broccoli until warm. Season generously with salt, pepper and nutmeg to taste.

• 25g unsalted softened butter, for greasing
• finely grated chocolate
• Crème pâtissière
• 20g cornflour
• 200ml milk
• 200g dark chocolate, 70% cocoa solids, chopped
• 80g egg yolks
• Egg white mixture
• 200g egg whites
• 150g caster sugar

Decoration

• 1 tbsp of cocoa powder

Method: How to make chocolate soufflé

1. Preheat oven to 180˚C/gas 4

2. Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the base to the rim. Chill the dishes for 5 minutes, then as an insurance policy so the soufflé doesn’t stick to the dish, apply a second coat as before

3. Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an even layer of chocolate

4. For the crème pâtissière, slake the corn flour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture. Pour into a small pan, and slowly bring to the boil, stirring continuously. Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until smooth before transferring to a bowl to cool

5. In an artisan mixer, whisk the egg whites to soft peaks. Gradually start to add in the sugar, whisking well in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture

6. Add one third of the egg whites into the chocolate crème patisserie mixture and mix well. Now add in the remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and stiff

7. Divide the mixture between the ramekins. Level the surface with a palate knife then bake for 6-8 minutes, or until well risen and with a slightly wobbly centre. Remove from the oven and dust with the remaining cocoa powder. Serve immediately with a scoop of mint chocolate chip ice cream

• 600g good quality lean beef mince
• 1 tsp smoked paprika
• Pinch of cayenne pepper
• Sea salt and freshly ground black pepper
• Dash of Tabasco
• Dash of Worcestershire sauce
• 4 tbsp ketchup
• 4 x tomatoes, thinly sliced
• Splash of balsamic vinegar
• 4 iceberg lettuce leaves, trimmed to neaten
• 4 x whole wheat burger buns, toasted

For the beetroot relish:

• 250g cooked beetroot in natural juices, drained
• 3 tbsp capers, rinsed and drained
• Handful of flat leaf parsley, roughly chopped
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil

For the oven roasted potato wedges:

• 2 large washed baking potatoes
• Olive oil
• Freshly ground sea salt and black pepper
• Tabasco sauce
• Dried chilli flakes
• 1 tsp cayenne pepper

Method: How to make beef burgers with beetroot relish and potato

1.Preheat the oven to 200˚C/Gas 6.

2.Put the beef mince into a large bowl and season, add the smoked paprika, cayenne, a dash each of Tabasco and Worcestershire sauce and finally 3-4 tbsp ketchup. Mix well with your hands then shape into 4 neat patties. Place on a plate or tray, cover with cling film and chill for at least 30 minutes to set the shape.

3.Cut the potatoes into wedges approximately 2cm wide. Par boil them in salted water then place in a bowl and season with olive oil, chilli flakes, cayenne pepper and a dash of Tabasco, toss to coat. Season a large baking tray with salt, pepper and oil, tip the wedges onto the tray and place in the oven. Bake for 10 minutes or until golden brown. Drain the wedges on kitchen paper.

4.Make the beetroot relish in the meantime. Roughly chop the beetroot and place in a food processor along with the capers, parsley, balsamic vinegar and olive oil. Pulse until the mixture is roughly chopped – you don’t want to purée the beetroot. Season to taste and transfer to a bowl.

5.Heat a little olive oil in a non-stick frying pan. Pan-fry allowing 3–4 minutes on each side for medium burgers. Remove to a warm plate and leave to rest for a few minutes.

6.Serve the burgers in the bun with the tomato and lettuce and the beetroot relish, divide the wedges on the side and serve immediately.