Main courses

First courses Main courses Pasta, salads & vegetables Dessert & pastries	Best roast chicken Garlic chicken Grilled balsamic chicken with limes Portugese chicken Chicken taleggio Grilled duck breast with orange & red wine sauce Lamb chops in puff pastry Pan roasted lamb steaks with port & cranberry gravy Roasted lamb & summer vegetables with mint pesto Slow cooked lamb shanks Steak & mushroom pie Alastair Little's cheat's chilli	Salmon dishes Salt baked fish Steamed fish Seafood dishes Jambalaya Seven vegetable cous cous

	Best roast chicken Spatchcocked - cut along both sides of backbone and remove backbone, turn over and flatten chicken Herb roasted - carefully peel off skin at breast but don't remove. Stuff space between skin and breast with herbs and olive oil, stuff lemons & bay leaves inside and rub outside skin with herbs and olive oil top
	Garlic chicken Flour chicken pieces and sauté with 20 cloves of garlic, riesling and stock. Reduce. Add rosemary & thyme. top
	Grilled balsamic chicken with limes chicken pieces limes, halved balsamic vinegar garlic, crushed peppercorns, olive oil Marinade chicken in vinegar, garlic, peppers and oil Grill chicken until golden brown Place limes onn grill to caramelise Before serving sprinkle with more vinegar and oil Serve with greens top
	Portugese chicken chicken pieces potato carrots coconut milk garlic, shallots curry powder small knob of butter Brown chicken pieces with garlic and shallots, remove from pan Partially cook potatoes and carrots in same pan Return chicken Add water, seasoning, curry powder, coconut milk and butter Slow cook for about 1 hour on hob or oven Serve with rice or plain noodles top
	Chicken taleggio boneless, skinless chicken breasts thin slices taleggio (or camembert, brie, mozzarella) prosciutto di parma fresh sage leaves stock double cream Remove tendons from chicken Remove fillet if attached Place "skin" side down on clingfilm, cover and pound until at least 6" wide Pound fillet and put on top Season with pepper Put cheese slice and roll into sausage shape Wrap with prosciutto and sage Shallow fry in olive oil and butter for about 15 mins Deglaze pan with stock and cream Return chicken to pan and cook for 3 mins, basting constantly Serve with green vegetables top
	Grilled duck breast with orange & red wine sauce good quality duck breasts 3 oranges garlic red wine Wash, dry duck breasts and season generously with salt & pepper Heat grill without oil until hot Grill breasts skin side first for 10 mins or until browned Turn over and grill for 4-5 mins, remove from heat Heat juice of the oranges together with some peel Add garlic, wine and reduce to 1/3 volume Whisk in a knob of butter or olive oil top
	Lamb chops in puff pastry Allow 2 ribs per portion, keep the rib bones Grill chops until pink Roll out puff pastry into thin squares Place meat on pastry square Wrap and leave bone out for presentation Season outside with salt, pepper, rosemary, thyme Brush with eggwash Oven at 200C until golden Serve with greens and roast potatoes top
	Pan roasted lamb steaks with port & cranberry gravy 4 lamb leg or chump steaks 3 tbsp balsamic vinegar 1 tsp caster sugar thyme leaves 2 oz butter 5 shallots 10 juniper berries, crushed 2 bay leaves 9 fl oz port 14 fl oz chicken stock 1 tbsp cornflour in 2 tbsp cold water 3 tbsp cranberry sauce or jelly Marinade lamb in vinegar, sugar, thyme and salt & pepper for at least 2 hours Pan fry in olive oil until pink, remove Soften shallots in butter, add berries and bay leaves Add port and reduce to 50% Add stock and thicken with cornflour mix Add remaining marinade Strain into clean pan, add cranberry sauce Serve with potatoes and greens top
	Roast lamb & summer vegetables with mint pesto 2lb boneless lamb - shoulder, fillet or leg 2lb new potatoes 4 courgettes, in chunks 6 large tomatoes, peeled & quartered Jar artichoke hearts 6 garlic cloves 6 fl oz dry white wine 2 tbsp toasted almond flakes large bunch fresh mint 1 tsp dijon mustard juice of 1/2 lemon 6 tbsp olive oil Cut lamb into chunks Par boil potatoes Mix lamb, potatoes, courgettes, tomato, artichoke, garlic and a little artichoke oil in roasting tin Season well Bake for 45-55 mins until lamb is tender Add wine halfway through Blitz mint, almonds, mustard, lemon juice, add oil slowly Serve with ciabatta bread top
	Slow cooked lamb shanks lamb shanks carrots, celery, chopped garlic, onion red wine, stock rosemary Brown lamb shanks with garlic &onion Add carrots & celery Add red wine, stock and seasoning Cook on hob or slow oven for 2-2 1/2 hours until tender top
	Steak & mushroom pie sirloin steak in thin strips wild mushroom onion & red wine gravy packet - or make by caramelising onions & reducing in red wine puff pastry egg, beaten Roll out pastry, cut into rounds & make nice lattice patterns Brush with eggwash and bake according to instructions Fry mushrooms in olive oil, remove Pan fry steak strips until rare, add gravy & mushrooms Serve topped with pastry rounds Serve with vegetables top
	Alastair Little's cheat's chilli 500g minced beef 350g tomato & chilli sauce 400g can red kidney beans (or other beans) cumin chilli powder garlic powder or ganules Spread mince over baking tray and sprinkle with cumin, chilli powder & garlic Roast for 20 mins until browned Heat sauce in pan, add beans Stir beef into sauce Add water and simmer for 10 mins Serve with jacket potato or pitta bread or rice top
	Salmon dishes Grilled and served with lemon Wrapped with lemon, dill and fennel in foil and baked top
	Salt baked fish Use a nice fatty fish like salmon, trout, bream, John Dory Stuff belly with herbs and lemon, allow the filling to hang outside to prevent salt from getting through Cover entire fish with coarse sea salt and sprinkle a little water Bake at high temperature for 10 minutes per lb top
	Steamed fish Steam with ginger, spring onion for 10-12 minutes until flesh just falls off the bone Season with soy sauce In a dry pan heat oil until smoking and pour onto fish top
	Seafood dishes Octopus - cook with cork so it's tender Prawns - freshest ones cooked or steamed in boiling water, eat plain Scallops - grilled one minute per side, season well with lemon juice, salt & pepper top
	Jambalaya chicken pieces (or ham or prawns) smoked sausages, sliced onions, red pepper, celery garlic rice cajun seasoning: 4 tbsp salt 4 tbsp black pepper 2 tbsp white pepper 2 tbsp cayenne 2 tbsp paprika 3 tbsp garlic granules Season chicken with cajun seasoning Pan fry until browned Fry onions until soft, return chicken to pan and cook on low heat until done In another pan, fry sausages then add to chicken Cook onion, peppers, celery and garlic until soft then add to chicken and sausages Add rice, pour in cold water, seasoning Cover with lid and simmer for 20 mins. Do not lift lid. top
	Seven vegetable cous cous potatoes - new or in wedges turnip wedges swede wedges parsnip, quartered carrot wedges courgettes, diced red peppers, quartered chick peas harissa (chilli and spice paste) onion vegetable stock raisins spices - paprika, cinnamon, cumin, cayenne, ginger cous cous Cook potatoes, turnips, swede and parsnips in stock with spices for 15 mins Add carrots, courgettes and peppers last Cook until all tender Fry onion in butter and 2 tbsp honey Heat chickpeas Make cous cous and flavour with butter, salt, paprika, cinnamon, cumin, cayenne, ginger and stock Pile cous cous on large plate Arrange vegetables, chick peas, onion and raisins Drizzle a little harrisa top
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