To serve eight, take: 500g (lib lOz) shell-on tiger prawns, 2 tbsp vegetable oil, 1 litre (1 pt, 15 fl oz
) chicken stock, 2 lemongrass stalks, outer layers peeled, 3 fresh kaffir lime leaves, 8 oyster mushrooms, 2 tomatoes, 300g (10 oz) fresh pin boned salmon fillet, 1 tsp caster sugar, 2 finely chopped shallots, 2 small red chillies, finely sliced, 2 tbsp nam pla, 3 tbsp fresh lime juice and a handful fresh coriander.
In same pan, combine onion, sun-dried tomatoes, olives, garlic and 4 fl oz
(100ml) of stock.
Ingredients 200ml (7 fl oz
) double cream 1 small onion, very finely chopped 200g (7oz) smoked halibut or smoked Loch Etive trout, shredded 250g (9oz) dried black spaghetti ' red pepper, finely diced Chopped fresh chives or parsley Salt and freshly ground pepper 4 heaped tsp trout roe (optional garnish) Method Pour the cream into a shallow saucepan and add the onion and halibut and plenty of black pepper.
Then place 100ml (3 fl oz
) water into the small saucepan with 3 tbsp caster sugar and orange rind.
The new glasses - capable of holding 22 fl oz
- would have a line indicating the pint level to ensure customers get full measures.
1tbsp gelatine 300ml (10 fl oz
) water 300ml (10 fl oz
) milk 5tbsp sugar 1 1/2 teaspoons almond essence 2 oranges 300ml (10 fl oz
) fresh orange juice
Now add three very finely sliced garlic cloves, a pinch of salt, juice of one lemon, 300ml (10 fl oz
) water and two tsp caster sugar.
Ingredients: 25g/1oz dripping; 1 large onion, finely chopped; 1 small tin chopped tomatoes;1 tbsp plain flour; 225ml/7.5 fl oz
chicken, beef or lamb stock; 450g/1lb minced lamb; 1tsp anchovy essence; 10ml/2sp Worcester sauce; 2 bay leaves; 2 sprigs of thyme, salt and pepper.
Use plenty of cocoa powder for dusting; 100ml, (3 1/2 fl oz
), gin, plus one tablespoon; 40g, (11/2oz), plain chocolate, broken up; 200ml, (7 fl oz
), dry vermouth.
Dissolve the stock cube in 750ml/24 fl oz
COCKTAIL HOUR Here's one to try: 30ml/11/4 fl oz
Ciroc Vodka; 25ml/1fl oz orange juice; splash of Grand Marnier; splash of 7 Up Serving instructions: Garnish with an orange twist Glassware: The classic Martini glass
After making the caramel itself, when a dark golden colour is achieved, remove from the stove and add about 5 fl oz
of water to halt the cooking process.
Fry a chopped onion, and add 1 tsp of dry mustard, 2 tsp of black treacle, 5 fl oz
of tomato juice, 2 tbsp of tomato puree, 2 tsp of brown sugar and 10 fl oz
of unsalted stock.
To make "wet" polenta, place 125ml (4 fl oz
) water and 150ml (5 fl oz
) milk into a pan over a high heat.
Ingredients: vegetable oil' 175g (6oz) onions, peeled and finely chopped' 2 garlic cloves, peeled and finely chopped' a few chilli flakes (optional)' 175g (6oz) long grain rice' 450ml (15 fl oz
) coconut milk' 1 tsp fresh thyme leaves' 2 x 400g can red kidney beans, rinsed and drained.