STARTERS

Itsu Gyoza With Crunchy Asian-Style Salad

METHOD

1. Combine the carrot, spring onion, white cabbage, coriander and cucumber in a bowl.
2. Make a basic dressing of soy sauce, lime juice and sesame oil.
3. Cook the gyoza as per instructions on the pack.
4. Add the dressing to the salad and plate up with the gyoza.
5. Sprinkle sesame seeds – and serve.

Bruschetta With Bresaola

METHOD

1. Mix the onion, garlic, tomato and basil in a bowl.
2. Add a drizzle of olive oil and balsamic vinegar, then season to taste.
3. Slice the bread and toast on both sides, preferably under a grill with a drizzle of olive oil.
4. Place the mixture on the bread, topping off with bresaola and burrata and one more drizzle of olive oil. Serve.

Baked Goats’ Cheese With Caramelised Figs

METHOD

1. Place the goats’ cheese into a pre-heated oven (190ºC) on a tray or dish.
2. Keep an eye on them until they are firm and golden on the outside, and soft and gooey inside (place a knife in the side to check).
3. Dip the fig halves in the sugar and fry in a hot pan until they start to brown.
4. Prepare two plates with a bed of rocket. Place the goats’ cheese and figs on top. Drizzle with olive oil and season. Serve.

MAINS

King Prawn, Garlic & Chilli Linguine

METHOD

1. Bring a pan of water to the boil and add a good pinch of salt. Add the linguine and cook for 8-10 minutes. Drain and retain a cup of pasta water.
2. In a large pan, fry the chilli and spring onion until softened. Add the prawns and garlic, then cook for a further 4 minutes.
3. Add the linguine and some of the pasta water to the pan. Season and squeeze in the juice of half a lemon. Stir until combined. Serve.

Orzo With Greens & Ricotta

METHOD

1. Bring a pan of water to the boil, add a pinch of salt and the orzo. Cook for 3 minutes.
2. After 2 minutes, add the kale, broccoli and peas.
3. In the meantime, fry off the garlic and chilli until soft and leave to the side.
4. Drain the water from the orzo and greens, then combine them with the garlic and chilli. Grate in the zest of one lemon, season and top with a dollop of ricotta. Serve.

Salmon Filo Parcels With Thai Curry Paste

METHOD

1. Spread a layer of curry paste on the salmon fillet and wrap it in a couple of sheets of filo pastry.
2. Bake in the oven for 20 mins at 180ºC.
3. Meanwhile, boil the broccoli and microwave the rice.
4. Season and serve.

DESSERT

Gü Chocolate Melting Middles With Berries & Ice Cream

METHOD

1. Heat the Melting Middles as per instructions on the pack.
2. Plate up and serve with berries and a scoop of ice cream.

METHOD

1. Mix 3-4 tsp of instant coffee with 3 tbsp of water and combine with a decent glug of Marsala (around 3 tbsp when measured) and 5 tbsp of cold water in a small dish.
2. Add the sponge fingers to this mixture until they’ve soaked it up. Then place them at the bottom of two tumbler-sized glasses or bowls.
3. Whisk the mascarpone, cream and vanilla extract until combined, then pour over the sponge fingers. Dust with cocoa to finish. Serve.

Pineapple Carpaccio With Coconut Yoghurt

METHOD

1. Crush some of the mint leaves with a pestle and mortar or rolling pin. Combine with the sugar until it forms a paste.
2. Chop the pineapple up and quarter it lengthways. Arrange pineapple pieces on separate plates. Sprinkle over a little sugar and a squeeze of lime.
3. Top with a spoonful of yogurt and the crushed mint to serve.