CHALET HOST

COOKERY COURSE HANDBOOK

 

   

 

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Contents Introduction 2

Menu Plan A 5

Menu Plan B 30

Menu Plan C 60

Children’s Menu 85

Christmas Day Menu 87

Canapés recipes 94

Petit four recipes 101

Sauce recipes 105

Vinaigrettes recipes 106

Icing ideas 108

Cheeseboards 109

Vegetables (& fruit) 111

Rice, pasta & pulses 116

Fish 117

Quantities of meat & roasting times 120

Advanced cooking skills 122

Hygiene guidelines 124

Chalet check list 126

Top tips 127

Napkin folding 133

Welcome speech 135

Cleaning & housekeeping 136

Daily routines 139

Translations 141

Conversion charts 144

Glossary 146

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Introduction Welcome to the Ski Weekends Chalet Host Cookery Course. Having a passion for skiing, we understand that naturally sociable and enthusiastic staff are key to impressing guests within a comfortable, welcoming and homely chalet environment. However, we also aim to invigorate your guests’ senses with a high quality weekly menu plan that is interesting, healthy and suited to a high altitude environment. This intensive course is suited to those of you whom wish to develop your catering skills and gain confidence in specific chalet style cooking and menus. In brief, this course aims to: • Increase your understanding of effective menu planning and budgeting • Develop your practical catering skills • Boost your confidence in the kitchen in order that you become a successful member of

your overseas chalet team • Broaden your understanding of what the role of a chalet host involves Throughout the course you will be preparing, presenting, trying and testing 3 course dinner menus fabled within the chalet environment; baking and serving afternoon tea, a great chalet tradition; absorbing top tips to ensure special occasions are jam packed with unforgettable memories and generally learning how to titillate your guests’ taste buds! Trainers will be on hand to answer any questions that you may have regarding the cooking, the role of a chalet host, resorts and the forthcoming season as a whole. Please do not be backwards in coming forwards with regard to anything you want to know. The only silly question is one you do not ask! Like the season, you will get out of the course as much as you are willing to put in. Ski company standards and expectations will be explained to you at the outset and developed during the week, and it is important these are adhered to throughout the course and the winter season. It is important that you approach the course with a positive and appropriate attitude; always be on time, wear clean tidy and practical clothing, respect everyone on the course and the trainers, look after your accommodation and the cooking facilities and enjoy yourself! We really hope you will get a lot out of the week. This cookery book will be a fantastic tool for you throughout this course and gives you something to refer back to when practising at home in the future so keep it close by your side! Best of luck for the week and we look forward to getting to know you during the course.

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Menu Plans The core structure of the book is based on typical chalet menu plans, all you need to do is familiarise yourself with them. We have set it out the menus according to a chalet holiday week. Children’s menu plans have also been included for you to give you some great ideas on how to provide homemade, healthy and nutritious meals for the children staying in your chalet. If children are staying in your chalet the best way to ascertain what to cook for them is to ask the parents and children as they arrive (the majority of the time they will eat the standard menu). We have also provided some canapés recipes and a Christmas Day menu to give you some ideas.

Afternoon Tea This is an important part of the chalet routine – guests love returning from the slopes and tucking into large slices of homemade cake! Afternoon tea should be laid out before you leave your chalet for the day. Each employer will have their own policy but it will usually consist of either a homemade cake or biscuits, plus bread, jams, honey and butter. Coffee machines should be ready to switch on, kettles filled, teapot at the ready with teabags available and enough cups, plates and knives for all of your guests. Please remember cakes bake differently depending on the altitude and the oven they are cooked in, so it may take a few trials when you get to your chalet before your recipes turn out as expected. A firm favourite with all experienced chalet staff is yoghurt cake. The great thing about this option is that it always works, the ingredients are easily measured (using the yoghurt pot) and the recipe can be used with many different flavours and toppings. The key to afternoon tea is in the presentation of it. When time has been taken over this they can look incredible and guests truly look forward to this part of the day. Below you will find an appropriate menu plan, which contain a variety of cakes and biscuits/slices.

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Special Dietary Requirements You will undoubtedly have some guests arrive with specific dietary requirements. This can cause a little added pressure for you as their host. To make this a bit easier for you we have designed a weekly menu plan for you to pick up and run with. There is a different menu plan for each of the following requirements: Vegetarian, gluten free and lactose free.

Cooking Terms If, when you are reading through a recipe you come across a term or technical word that you do not understand the meaning of, refer to the glossary (at the back of the book) for an explanation.

Presentation Presentation makes a big difference to how guests perceive and therefore enjoy their meal. Colour and presentation style are as important as texture and taste. We hope that you will enjoy using this book and cooking throughout your season.

Have a great season! From the Ski Weekends Cookery Course Team

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Ski Weekends Menu Plan A Day One • Starter - Onion Tart • Main course - Polpettine in tomato sauce • Spicy bean hot pot with a crumble topping (V) • Spaghetti • Green beans & Parmesan shavings • Dessert - Spiced peach crumbles Day Two • Starter - Winter vegetable broth • Main course - Orange & soy duck • Leek & goats cheese pie (V) • Fried peas and garlic • Sautéed cauliflower florets • Potatoes boulangère • Dessert - White chocolate mousse with muddled raspberries Day Three • Starter - Courgette crumbles • Main course - Thai spiced chicken • Noodles • Sweet corn, peppers and spring onions • Rice & vegetable bake (V) • Dessert - Almond pear flan Day Four • Starter - Red lentil soup • Main course - Baked salmon with Parmesan & parsley crust • Moroccan chickpea casserole (V) • Oven baked buttery rice • Broccoli spears • Carrot batons • Dessert - Lemon posset

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Day Five • Starter - Bean & feta salad • Main course - Filet mignon de porc en croute • Lemon potatoes • Creamy courgette bake • Ricotta cakes & red pepper relish (V) • Mixed salad with Dijon dressing • Dessert - Tarte aux myrtilles Day Six • Starter - Pea soup • Main course - Roast leg of lamb in red wine • Mushroom & pine nut parcels (V) • Leeks with thyme • Quick dauphinoise potatoes • Braised red cabbage • Dessert - Lemon & lime cheesecake All days - Cheeseboard & fruit served with a glass of Port

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Day One Starter - Onion Tart Serves 8 Pre-heat the oven to 200˚C/gas mark 6 Ingredients 1 roll short crust pastry (or 225g) 2 eggs 500g onions, finely sliced 1 egg yolk 25g butter Salt & pepper 300ml cream ½ tsp grated nutmeg Line a 24cm diameter flan dish with pastry and chill whilst preparing the filling. Fry the onions gently in the butter until cooked and soft but not browned. Beat the egg, egg yolk and cream together and stir into the onions. Season with salt, pepper and nutmeg. Pour into the flan dish and bake for 30 minutes until golden and bubbling. Main course - Polpettine in Tomato Sauce Serves 10 Ingredients For the sauce: 12 tbsp olive oil 350ml beef or chicken stock 400g onions chopped fine 6 bay leaves 5 garlic cloves chopped fine 3 tbsp chopped parsley 140ml white wine Salt & freshly ground black pepper 850ml passata For the Polpettine meatballs: 1.2kg minced beef 2 tbsp chopped parsley 5 garlic cloves finely chopped 2½ tsp dried oregano Finely grated zest of 1¼ lemons 60g finely grated Parmesan 60g fine white breadcrumbs 25 gratings of nutmeg 10 tbsp milk 5 tbsp flour 3 small eggs beaten Make the polpettine meatballs first; this recipe is sufficient to make between 90 & 100 meatballs. Put the minced beef, garlic, lemon zest, breadcrumbs, milk, egg, parsley, oregano, parmesan, nutmeg, 2 teaspoons of salt and some freshly ground pepper into a bowl and mix together thoroughly.

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Shape into small balls 2cm in diameter. Coat these lightly with the flour and shake off the excess. Heat 7 tablespoons of the olive oil in a large shallow pan over a fairly high heat, add the meatballs and lightly brown all over. Lower the heat to medium adding as much of the rest of the oil as necessary followed by the onion and garlic, cook gently for 4-5 minutes until the onion is soft but not browned. Add the white wine and leave to bubble for 4-5 minutes then add the passata, stock, bay leaves, some salt and pepper. Simmer for 20 minutes turning the meatballs occasionally until the sauce has reduced and thickened slightly. Remove and discard the bay leaves. Serve over spaghetti and sprinkle with the parsley. N.B. This recipe is ideal for children too. Spaghetti: Allow 75-100g dried spaghetti per person and cook according to the instructions on the packet. Main course - Spicy Bean Hot Pot with a Crumble Topping Vegetarian Serves 4 Ingredients 1 tbsp sunflower oil 250ml vegetable stock 250g onions sliced 400g drained tinned red kidney beans 1 garlic clove crushed 400g drained tinned haricot beans 1 tbsp red wine vinegar 75g raisins 400g tinned chopped tomatoes 225g button mushrooms 1 tbsp tomato puree Salt & pepper 1 tbsp HP sauce 1 tbsp wholegrain mustard 1 tbsp brown sugar For the crumble topping: 50g white bread (old) 25g grated parmesan 25g butter, cubed Salt & pepper Heat the oil in a large saucepan, add the onions and garlic and cook over a gentle heat for 10 minutes until soft. Then add all the remaining ingredients except the mushrooms and seasoning. Bring to the boil, lower the heat and simmer for 10 minutes. Add the mushrooms and simmer for a further 5 minutes. Stir in the seasoning to taste. Divide the mixture between 4 large ramekins. To make the topping whiz the bread in a processor to make fine crumbs, then add the butter and parmesan and quickly blend again until the butter is well mixed in. Sprinkle the topping over the hot pot mixture to evenly cover the surface. Grill until golden.

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Green Beans & Parmesan Shavings Serves 10 Ingredients 1.2 kg frozen beans Ground black pepper 25g butter 50g Parmesan 1 tbsp olive oil Cook the beans in boiling salted water until just tender, still with a bite. Meanwhile use your potato peeler to prepare 50g Parmesan shavings. Drain the beans and return to the pan with the oil and butter, season with the black pepper. Mix together and put into your serving dishes, sprinkle the Parmesan shavings over the top and serve. Dessert - Spiced Peach Crumbles Serves 10 Pre-heat the oven to 180˚C/gas mark 4. Ingredients 800g can peach halves (drained) 8 cardamoms (crushed to release the seeds) 100g raisins 125g unsalted butter 250ml white wine Crumble mix: 200g plain flour 100g unsalted butter 125g brown sugar Melt the butter in a saucepan, add the crushed cardamom seeds without their husks, stir over a gentle heat for a couple of minutes, then add the raisins, warm these through so they absorb the buttery and spicy flavour then add the wine stirring and boiling until most of the liquid evaporates. Remove from the heat. Chop the peaches into 2cm chunks and add to the saucepan stir gently to mix everything together do not break up the peach chunks. Divide the mixture evenly between the 10 ramekins. To make the crumble: Place all the crumble ingredients into a large bowl and using your fingertips rub them lightly together until you have a uniform mixture resembling fine breadcrumbs (cold hands help the process). Top the ramekins with the crumble pressing down lightly to make them even and then run a fork over the surfaces to make them crumbly. Bake the crumbles on a high shelf for 20 to 25 minutes or until the tops are golden. Serve warm.

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Day Two Starter - Winter Vegetable Broth Serves 10 Ingredients 500g trimmed weight leeks, finely sliced 160g onions finely chopped: 420g carrots diced (1cm) 250g celery sticks sliced (0.5cm) 5 tbsp finely chopped parsley 1¾ tsp dried thyme 2L vegetable stock (made from 3 “bouillon 100% vegetal legumes & huile d’olive” cubes) Put a quarter of the stock into a large saucepan and cook the leeks and onions in this until soft. Add the carrots, celery and another quarter of the stock and cook for a further 5 minutes on a medium to high heat. Add the remaining stock, dried thyme and the courgettes, bring to the boil and simmer for 10 minutes or until the courgettes are cooked through. Stir in the parsley just before serving. Main course - Orange & Soy Duck Serves 8 Pre-heat oven to 190°C/gas mark 5 Ingredients 1.4kg duck breasts Grated rind & juice of 4 oranges 4 tbsp vegetable oil 2 cloves of garlic crushed 4 tbsp soy sauce With a sharp knife score the duck fat in a criss-cross pattern nearly to the level of the meat. Whisk the oil and soy sauce together with the orange rind and juice and the garlic. Place the duck breasts in a shallow dish and pour the marinade over the top. Cover and chill for 1 hour turning occasionally. Remove duck from marinade and cook in a roasting tin in the oven for 30 mins. If you want to ensure crispy skin, dry fry the breasts in a shallow frying pan skin side down for 5 – 10 minutes on a low heat before cooking in the oven. Reduce the oven cooking time accordingly. Remove from tin and keep warm. Sieve the marinade and then boil it over a high heat until syrupy and serve poured over the duck, any extra can be put into a jug for guests to help themselves to.

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Leek & Goats Cheese Pie - Vegetarian Serves 8 Pre-heat the oven to 200°C/gas mark 6 Ingredients 225g short crust pastry 300ml cream 900g trimmed leeks, sliced 2 eggs, lightly beaten 50g butter Salt & pepper 1tbsp oil 225g puff pastry 100g goats cheese, crumbled Beaten egg to glaze Roll out the short crust pastry to line the base of a 23cm pie dish. Fry (sauté) the leeks in the butter & oil for 5 minutes. Spoon into the pie dish & top with the cheese. Beat the cream & eggs together, pour this mixture into the pie dish & season. Roll out the puff pastry & top the pie with it. Glaze with the beaten egg, then bake in the oven for 40 minutes until the pie is golden. Reduce the cooking time if you are making a smaller quantity. Fried peas & garlic Ingredients (per person) 100g frozen peas Black pepper ½tsp butter Garlic, crushed Sugar to taste Fry (sauté) the frozen peas in the butter. After 2 minutes add a little sugar, lots of black pepper and a pinch of crushed garlic to taste. Cover and cook gently until the peas are tender – about 5 minutes.

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Sautéed Cauliflower Florets Serves 8 Ingredients 200g finely chopped onion 4 tbsp olive oil 2 tsp ground coriander 4 tsp cumin seeds 800g cauliflower cut into florets of 2cm x 3cm Drop the little florets into boiling salted water, return to the boil then continue to cook for 2 minutes. Drain the florets in a colander then pour cold water over them to stop the cooking process and leave to drain well. Meanwhile, heat the oil in a pan large enough to take the amount of cauliflower you are cooking, when the oil is hot add the spices and cook for thirty seconds before adding the onions. Cook these gently for a couple of minutes just to soften them. Now add the florets, keep turning them over so they absorb all the flavours. Cook like this for about 5-10 minutes so they are piping hot yet still with a bite, they are not meant to be soggy. Steps 1 and 2 could always be done in the morning and the florets stored in the fridge until required for the final part of the recipe. Potatoes Boulangère Serves 12 Pre-heat the oven to 200°C/gas mark 6 Ingredients 1.3L chicken stock (4 stock cubes) 150g butter Leaves from 12 sprigs of thyme 300g onion, thinly sliced 2.7kg potatoes, peeled and cut into slices 5mm thick Boil stock until reduced by half then add the butter, thyme leaves and some pepper. When the butter has melted, add the sliced potatoes and onions. Bring to the boil and then simmer with a lid on for 10 minutes or until the potatoes are just tender when pierced with a knife. Lightly butter 2 shallow baking dishes (23 x 31cm), layer the potatoes and onions in the dishes then pour the stock over. Cover loosely with foil & bake for 40 – 50 mins.

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Dessert - White Chocolate Mousse with Muddled Raspberries Serves 10 Ingredients 250g frozen raspberries 580ml VERY cold crème liquid 200g white chocolate 1¼ sachets of chantifix 20g icing sugar Break up the chocolate and melt in a bain-marie or in the microwave. Bring to the boil 80ml of the cream and pour onto the melted chocolate, mix together and leave to cool. Whisk the cream for one minute then add the Chantifix (for this recipe do not add the sugar as recommended on the Chantifix packet). Carefully mix the chocolate and cream mixture into the whipped cream so they are fully incorporated. Divide the mixture between the 10 ramekins and chill in the fridge for at least 1 hour. Meanwhile crush the frozen raspberries with the icing sugar and store this mixture in the fridge until ready to serve. To serve: Top each ramekin with a little of the muddled raspberries.

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Day Three Starter - Courgette Crumbles Serves 8 Ingredients A little butter for the ramekins Filling: Crumble topping: 700g courgettes trimmed 100g bread 440g St Moret 50g butter ½ tsp nutmeg 50g freshly grated parmesan Salt and pepper Finely grate the courgettes, put into a sieve and squash down with a ladle or wooden spoon to squeeze out as much liquid as possible. Mix the courgettes in a bowl with the St Moret adding nutmeg and seasoning to taste then divide between 8 buttered ramekins. Make the crumble by whizzing the bread in the processor to make fine crumbs, add the butter and parmesan and quickly blend again. Sprinkle the crumble over the courgette mixture to evenly cover the surface. Place on a baking tray and cover loosely with foil and bake for 15-20 minutes. Remove the foil for the last 5 minutes so that the top goes golden brown. To save time, prepare the courgette filling and the crumble topping in the morning, store in the fridge and assemble the ramekins in the evening. Main course - Thai Spiced Chicken Serves 10 Ingredients 3.4kg skin on chicken thighs (approx 25 thighs) 100g Thai red curry sauce In the morning: Use a quarter (25g) of the Thai red curry paste to rub over the thighs. This is a scant covering so adding a little oil to the paste will help the process. Cover the thighs and leave to marinate in the fridge all day. In the evening: Dry fry the thighs on the skin side first to release the fat. Keep turning the thighs to colour them on all sides; the skin side should be a light golden brown. Transfer the chicken to a shallow oven tray keeping the skin side uppermost.

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Discard any fat from the frying pan and add the remaining Thai red curry paste (75g) to the still warm pan adding the coconut milk a little at a time stirring it into the paste to mix the two ingredients. Once hot and bubbling transfer this sauce into the oven tray pouring it between (rather than over) the thighs. This is quite a lot of sauce some of which evaporates during the cooking time. Cover with tin foil and cook at 190ºC for 25 minutes; remove the tin foil and continue to cook the chickens uncovered for a further 10 minutes. Serve two thighs per person on a bed of noodles and pour some of the sauce over the top. The remainder of the extra sauce should be decanted into a jug allowing guests to help themselves to more if desired. The extra thighs can be offered later. Noodles Serves 10 Ingredients 400g Egg Noodles ¾ fill your largest saucepan with water, when it is boiling add the noodles and cover. Switch the heat off and leave on the still warm hotplate for about 5 minutes to soften the noodles, once soft swirl them around to ensure they are not stuck together. Drain and serve. Sweetcorn, Pepper & Spring Onions Serves 10 Ingredients 25g butter 2 tbsp olive oil 1kg canned sweet corn drained 1 red pepper finely chopped 2 oignon botte (about 70g) finely sliced The sauce: 5cm piece of ginger grated (about 30g) 2 garlic cloves crushed 3 tbsp soy sauce Juice of ½ lemon 3 tbsp runny honey Mix the sauce ingredients with the sweet corn and set aside. Fry the chopped red pepper in the butter and oil until softened, add the sliced onions and continue to cook for another 3-4 minutes. Add the sweet corn/sauce mixture to the pan and cook until the sweet corn is hot.

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Rice & Vegetable Bake - Vegetarian Serves 2 Base: 50g chopped onion ½ beaten egg 60g long grain brown rice 1 tbsp olive oil 150ml veg stock (½ stock cube) Salt & pepper Topping (for 2 individual dishes): 1 tsp butter Salt & pepper 1 tsp flour 40g Parmesan 180ml milk ½ beaten egg Sprinkle of nutmeg Filling: ½ tbsp olive oil 60g diced red pepper 100g leek trimmed and sliced 50g chopped courgette 1 crushed garlic clove 75g chopped tomato 50g sliced mushrooms Salt & pepper to taste Base Melt the oil in a pan, add the finely chopped onion and cook until transparent. Add the rice and vegetable stock. Bring to the boil then cover and simmer gently for about 20-30 minutes or until the rice is cooked and all the liquid absorbed. If necessary add more stock to prevent the rice sticking. Cool then stir in the lightly beaten egg. Season to taste with salt and pepper. Press the mixture in to the base of your 2 small greased oven proof dishes. Filling Melt the oil in a frying pan, add the leek and garlic and cook for a minute. Then add the mushrooms and pepper and cook for another minute. Finally add the courgette and tomato and continue to cook for another 5 minutes until the vegetables are tender. Season to taste with salt and pepper and cover each rice base with the mixture. Topping Melt the butter in a pan. Stir in the flour and cook over a gentle heat for a minute. Add the milk and stir until the sauce boils and thickens. Remove from the heat and stir in half of the grated cheese. Allow to cool slightly then add the beaten egg, nutmeg and salt and pepper. Pour over the vegetable filling and top with the remaining grated cheese. Bake in the oven at 190°C/gas mark 5 for 25 - 30 minutes until golden.

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Dessert - Almond Pear Flan Serves 12 Pre-heat the oven to 180°C/gas mark 4 Ingredients 150g butter 150g caster sugar 50g plain flour 150g ground almonds 2 beaten eggs 2 egg yolks 8 tinned pear halves, sliced evenly 4 tbsp apricot jam Ready made shortcrust pastry rolls x 2 (or 450g) Line two 24cm flan dishes with the pastry and leave to chill while preparing the filling. Beat together the butter and sugar until light and fluffy, mix in the ground almonds, flour, beaten egg and egg yolk. Put all this mixture into the two flan dishes. Level with a spatula and place the pear slices over this, pressing them down slightly. Bake in the oven for 45 - 50 minutes until the flans are golden and firm to the touch. Bring the jam to the boil with 2 tbsp water in a small pan, stirring with a wooden spoon. Remove from the heat and sieve the hot jam, then use this to glaze the flan while it is still warm.

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Day Four Starter - Red Lentil Soup Serves 8 Ingredients 2 x 400g tins tomatoes 150g red lentils 200g onion, peeled and finely chopped 2 tsp ground cumin 1 tbsp brown sugar 1 garlic clove crushed 1 tbsp Worcestershire sauce Salt & pepper 1 tbsp tomato puree 3 veg stock cubes & ½ tsp Marmite made up to 1.5L with boiling water Garnish: Cream or crème fraiche Fresh herbs Tomatoes, chopped & de-seeded Place the onion in a pan with 275 ml of the stock and bring to the boil then cover the pan and simmer gently for 10 - 15 minutes or until the onion is soft. Remove the lid and increase the heat and cook until all the liquid has evaporated. Add the garlic and tomatoes and cook for a couple of minutes. Then add the rest of the ingredients except the salt (it toughens the lentils). Cover and simmer for 30 minutes or until the lentils are tender. The soup has to be liquidised (easier once it has cooled). When you have finished processing it return it to the saucepan to reheat and add the seasoning at this stage. Serve with a dollop of cream topped with a sprinkle of herbs or chopped tomato flesh. Main course - Baked Salmon with Parmesan & Parsley Crust Serves 8 Ingredients 8 x 100g salmon fillets (frozen, skinless) Salt and pepper Knob of butter for the baking dish Sauce: Topping: 110ml white wine 25g white breadcrumbs 250g mushrooms finely sliced 25g coarsely grated Parmesan 450ml cream 2 tbsp chopped fresh parsley (or 1 tsp dried) Grated rind of ½ a lemon Paprika Garnish: Chopped fresh parsley

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In the morning: Season the frozen fillets with salt and pepper and place them on a baking tray lightly greased with butter. Boil the wine and mushrooms together for a minute, lift out the mushrooms with a slotted spoon and reduce the wine to about 3 tablespoons. Add the cream, bring to the boil and reduce to a sauce consistency and season to taste. Then return the mushrooms to the pan and leave to cool completely. Spoon a little of the cold mushroom mixture onto each fillet, but do not spread to the edge. You are reserving the rest of this to serve as a sauce. Mix together the breadcrumbs, parmesan, parsley & lemon zest and sprinkle over the mushroom mixture and fish. Dust with paprika and leave in the fridge until the evening. Also save the sauce in the fridge to reheat and serve separately. In the evening: Bake in the oven at 200°C /gas mark 6, for 15 minutes covered then 5 minutes uncovered. Sprinkle with fresh parsley before serving. Moroccan Chickpea Casserole - Vegetarian Serves 2 Ingredients 50g sultanas ½ tsp ground cumin 50ml boiling water ½ tsp ground coriander ½ tbsp sunflower oil ¼ tsp cayenne pepper 1 onion finely chopped (about 40-50g) 150 ml vegetable stock 1 crushed clove of garlic 150g chopped tinned tomatoes 1 x 225g can chickpeas Pinch of salt 50g tomato puree Garnish: 2 tbsp plain yoghurt 3 tsp chopped fresh parsley Put the sultanas in a bowl and pour over the boiling water. Heat the oil in a saucepan, add the onions and fry for a couple of minutes until they become translucent then add the garlic and spices, continue to cook for another minute stirring all the time. Add the drained chickpeas and cook for another few minutes, stirring gently so that they absorb the flavours. Add the tomato puree and cook for a further minute until the puree turns a deep red colour. Add the stock, tomatoes and the drained sultanas. Bring to the boil, reduce the heat and simmer uncovered for about 10 minutes. The casserole is ready when the sauce has nicely thickened, it should not be runny. Adjust the seasoning to taste and when serving garnish with the yoghurt and top with the chopped parsley.

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Oven Baked Buttery Rice Serves 8 Pre-heat oven to 200°C/ gas mark 6 Ingredients 70g butter 100g onion, peeled & chopped 2 tsp dried thyme 500g long grain rice 1200ml hot vegetable stock Melt the butter in a large saucepan and gently cook the onions for 5 - 10 minutes so they are soft and starting to change colour. Add the thyme and rice and stir for another minute or two in order to coat all the grains in the butter. Pour the hot stock over the rice and bring to a boil, then pour the mixture into an oven proof dish and tightly cover with foil (or with a lid if you have one that fits well). Bake for around 20 mins just until the rice is tender. Add more water if necessary as it should be nice and moist, not dry like boiled rice (cooking this on the hob does not give such a good result as oven baking as the heat source, being only under the pan, can cause the rice to stick and dry out). Broccoli Spears Serves 8 Ingredients 900g broccoli Wash the broccoli and cut into florets of about 5cm in length. Add to a pan of boiling salted water. Bring the water back to the boil, cover and simmer for about 12-15 minutes or until just tender. Timings will depend on the size of the florets. Carrot batons Ingredients per person Allow 1-2 carrots 2g (about ¼ tsp) butter ½ tsp chopped parsley Peel or scrape the carrots, slice them lengthways into even sized pieces. Boil until just tender. Toss in melted butter and serve sprinkled with chopped parsley.

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Dessert - Lemon Posset Serves 12 Ingredients 2 X 397g cans of Nestle lait concentré sucré 300ml crème liquide Finely grated zest and the juice of 8 lemons (approx 300ml) To serve: 2 tbsp chopped mint leaves 2 tbsp granulated sugar A good squeeze of lemon juice Whisk the cream and condensed milk together until thick and light (5-6 mins). Add zest and juice of lemons and whip for a few more seconds, the mixture will quickly thicken. Spoon into ramekins and chill for at least 1½ hours. To serve: Mash the mint leaves up with the sugar and lemon juice and drop a little onto each serving.

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Day Five Starter - Bean & Feta Salad Serves 12 Ingredients 800g tin white beans (haricots blanc cuits), drained and rinsed 200g red onion, peeled and very finely sliced 600g cherry tomatoes (about 45), washed & quartered 300g feta, cut into 2cm to 3cm chunks 6 tbsp olive oil 6 tsp red wine vinegar Pepper, but no salt as the Feta is salty 5 tbsp finely chopped parsley (this weighs roughly 25g using 12 sprigs, depending on their size of course) Gently mix everything together, add pepper to taste and serve on side plates. Main course - Filet Mignon de Porc en Croute Serves 8 Ingredients 600g pork tenderloin 1 beaten egg 1 x 300g roll of flaky pastry 200g dry cured ham 160g red pesto (about 85% of a 190g jar) 4 tbsp chopped fresh rosemary Pepper (no salt as the ham is salty) In the morning: Trim the pork of all fat and cut off the flat ends you, should end up with not less than 550g weight. The bits of pork you trim off can be used to make crisp coated pork, rather than chicken for children’s meals. Put the chopped rosemary on a board and sprinkle with pepper, roll the fillet of pork in this mixture and then tightly wrap the ham around the meat. If you lay the slices of ham on a piece of cling film then place the meat in the centre you can use the film to help roll the ham slices tightly around the meat. Keep the cling film wrapped around the meat as it rests in the fridge for the day, this helps the flavours permeate the meat. In the evening: Roll the pastry into an oblong shape wide enough to fit the meat onto and deep enough to wrap around it. Spread the pesto onto the pastry, place the meat in the centre and wrap the pastry around the meat. Brush with the beaten egg, place on a baking tray and cook at 200°C /gas mark 6 for 40 minutes (more if oven is full). Leave to rest for 10 minutes before you slice. You will need to make your slices between 1.75 and 2cm thick so that the pastry stays intact around each slice. Thicker slices would look a bit gross.

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Lemon Potatoes Serves 8 Ingredients 1.5kg potatoes, peeled and cut into 2cm cubes 100g butter 2 tbsp olive oil Grated rind & juice of 2 lemons 3 tbsp of fresh chopped parsley Optional - 2 chopped onions Put the potato cubes into a saucepan, fill with cold water and bring to the boil, then lower the heat to keep the water at a gentle boil. Continue to cook for about 15 minutes, so that they are just cooked but not at all mushy as you are going to fry them later. Drain and rinse them with cold water then place them in a bowl, add the lemon rind and juice. Season with salt and pepper and stir to mix everything together. If you are including the option of chopped onions add them now. The potatoes can now be left until you are ready to complete the recipe. Melt the butter in a sauté pan and add the oil, once hot add the potatoes and reheat gently for around 10 minutes before turning up the heat to crisp them up. When the heat is high you will need to stir them around so they don’t burn. Once they are crisp turn them out into a serving bowl and stir the in the chopped parsley, keep warm until you are ready to serve them. You can reheat and crisp them in your oven if you have room, this will take about 30 mins at 200°C /gas mark 6. Creamy Courgette Bake Serves 10 Pre-heat the oven to 200°C/gas mark 6 Ingredients 1.2kg courgettes, grated 750ml cream 2½ tsp salt 2½ tbsp grated Parmesan 2½ tsp caster sugar 15 fresh basil leaves (optional) 5 tsp vinegar 3 eggs, beaten Butter for greasing Toss the courgettes with the salt, sugar and vinegar. Cover and leave in a cool place for several hours. Drain the courgettes, then take handfuls and squeeze every bit of liquid out. It is imperative that you do this otherwise your courgette bake will be watery. Put the courgettes into two lightly buttered gratin dishes & fluff them up with a fork. Beat the eggs lightly with the cream, basil leaves or tarragon and the grated parmesan, pour over the courgettes. Bake for about 25 minutes until the custard is set around the edges but still slightly creamy in the centre.

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Ricotta Cakes & Red Pepper Relish - Vegetarian Serves 2 Rice cake ingredients: 30ml olive oil plus another 30 ml for frying the rice cake 40g Arborio rice 2 spring onions 50g mushrooms 25g grated cheese 75g Ricotta Salt & pepper 25g breadcrumbs Sprinkle of plain flour Relish ingredients: 25g green chilli seeded & finely chopped 1 red pepper seeded & chopped 200g canned chopped tomatoes 1 garlic clove crushed 1 tbsp brown sugar 1 tbsp wine vinegar In the morning make the cakes and the relish. Ricotta cakes: Cook the rice in plenty of boiling water until it is nice and fluffy, drain but do not rinse, you want the rice nice and sticky to help bind the ingredients. Finely chop the onion and mushrooms and gently fry in the first 30ml olive oil. These should be soft enough after a couple of minutes. Remove the pan from the heat and add the ricotta, grated cheese, breadcrumbs, cooked rice and salt and pepper for seasoning. Mould the mixture into four balls and flatten these down to make 4 nicely shaped cakes. Then sprinkle a little flour on to the tops, turn them over and repeat. Cover and store in the fridge until the evening; this helps them firm up and lets the flavours develop. Relish: Put the chilli, pepper, tomatoes and garlic in a pan with the sugar and vinegar. Bring to the boil then simmer for 10 minutes or until reduced by half. Leave to cool and store in the fridge until needed in the evening. In the evening fry the cakes in the second 30ml of olive oil over a low to medium heat for 6-7 minutes each side turning once. Serve with the cold relish.

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Mixed Salad & Dijon Dressing Serves 10 - 12 Ingredients (as a rough guide) 1 Batavia washed, dried and roughly chopped 1 punnet of cherry tomatoes, washed and halved 4 spring onions finely sliced ½ cucumber washed & diced or sliced Vary the ingredients for your salad depending on your supply of fresh items, sliced fresh mushrooms and a little chopped fresh orange make a nice addition. You could replace the spring onions with finely sliced mild onion, add a little grated carrot or a handful of chopped peppers. The dressing: 30ml balsamic vinegar 1 tsp Dijon mustard 1 garlic clove, crushed 120ml olive oil Pinch of salt & pepper Whisk all the ingredients together. Dress the salad at the last minute, or serve the dressing separately for the guests to help themselves. Dessert - Tarte aux Myrtilles Serves 10 Pre-heat oven to 200˚C/gas mark 6 Ingredients 1 roll of short crust pastry (pâte brisée) 500g defrosted myrtilles 2 eggs 25g flour 175ml crème liquid 1 dessert spoon of Crème de Cassis 125g caster sugar (sucre semoule), plus extra for sprinkling Place the pastry in a 25cm flan dish with the excess laying over the edge. Trim the pastry to size either by rolling a rolling pin over the flan dish or with a knife then put in the fridge whilst you prepare the filling. Mix together the eggs, cream, sugar, flour and cassis until smooth. Place the fruit in the flan dish and pour this mixture over the top. Lightly sprinkle with a little extra sugar and bake for about 35 minutes Serve cold, as the filling will then be set and the flavour developed.

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Day Six Starter - Pea Soup Serves 8 Ingredients 1.8 litres chicken stock (3 stock cubes) Butter for frying, approx 50g 500g finely sliced onions Salt & pepper 1.5 kg frozen peas Garnishes (optional): Left-over cooked spaghetti fried to a crisp works well Diced seeded tomatoes Bring the stock to boil in a thick bottomed pan. Fry the onion for 3 - 4 minutes, add the peas and the boiling stock. Season, cover with a lid and bring to the boil, continue boiling for 4 minutes. Liquidize the soup and pass through a fine sieve; this is a little time consuming as you must continue sieving until you are left with just about 10 tablespoons of husks to discard. Return to a clean pan, and you will now need to season again otherwise the soup will be bland. Reheat and serve. Main course - Roast Leg of Lamb in Red Wine Serves 8 Pre-heat the oven to 220°C/gas mark 7 Ingredients 1.5kg leg of lamb, boned 2 tsp ground ginger 2 cloves garlic, cut into slivers 50g unsalted butter A few small sprigs of rosemary 2 onions, sliced 1 tbsp oil 2 carrots, chopped Salt & pepper 4 sprigs of thyme 300ml red wine 2 tbsp redcurrant jelly Stab the lamb with the point of a sharp knife & push garlic slivers & rosemary into these holes. Rub the skin with the oil, a little salt & pepper and the ginger. Melt the butter in a roasting tin and quickly brown the lamb all over. Remove from the tin and fry the onions & carrots until golden brown. Put the sprigs of thyme on top of the vegetables and the meat on top. Cover with foil. Roast for 25 mins. Pour the wine over, reduce the heat to 180°C/gas mark 4 and cook for a further 1 ¼ hours, basting 2 - 3 times. Remove the joint, strain the cooking juices & add the redcurrant jelly. Boil until reduced by a third. Remove any fat from the juices, season if necessary.

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Mushroom & Pine Nut Parcels - Vegetarian Serves 2 Pre-heat oven to 200°C/gas mark 6 Ingredients 2 square sheets of flaky pastry measuring 15 x 15 cm 25g butter 25g onion finely chopped ½ tbsp Worcester sauce 100g mushrooms, chopped 2 tsp redcurrant jelly 1 tsp ground cumin 25g pine nuts 1 tsp ground coriander ½ tbsp chopped fresh parsley 3 tbsp red wine Salt & freshly ground black pepper ½ tsp honey 1 egg, beaten Heat a frying pan on the hob to dry fry the pine nuts until they are light brown; be careful they can burn easily. Remove the pine nuts from the pan add the butter and gently fry the onions for about 5 minutes until they become translucent, add the spices and mushrooms and cook on a medium to high heat for another 5 minutes stirring all the time. Add the redcurrant jelly and when dissolved add the red wine, honey and Worcester sauce: cook on a high heat to reduce the liquid to nothing. Add the pine nuts, parsley and salt and pepper to taste. This mixture can be left in the fridge until needed for up to 2 days. To make up: Brush the edges of the pastry squares with the beaten egg and put half of the mixture onto the centre of each square. Bring two opposite corners of pastry together joining them together by letting one overlap the other in the centre of the parcel, repeat with the other two corners. Brush with the beaten egg and place on a baking tray lined with grease proof paper. Bake for about 20 minutes until golden brown. If you think they are browning too quickly cover lightly with tin foil for a few minutes. Leeks with Thyme Serves 8 Ingredients 750g leeks Knob of butter 1 tsp dried thyme Salt & pepper Trim the leeks and cut into 5ml thick rounds. Wash these well. Drop the washed rounds into a pan of boiling salted water and cook for 10 minutes. Drain well and return to the empty pan. Add the thyme and butter and stir to mix before serving.

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Quick Dauphinoise Potatoes Serves 12 Pre-heat the oven to 200°C/gas mark 6 Ingredients 1.8kg potatoes, peeled and sliced very thinly 600ml cream 2 cloves garlic, crushed 600ml milk Salt & pepper Nutmeg Butter Put the cream, milk, garlic and salt and pepper into a large non-stick saucepan and bring to a simmer. Add the potatoes and simmer for 10 minutes, turning them over gently now and then so as not to break the slices, until they are just tender when pierced with the tip of a small sharp knife. Stir in some nutmeg and a little more salt and pepper to taste. Spoon the mixture into two lightly buttered shallow ovenproof dishes (23 x 30cm), overlapping the top layer of potatoes neatly. Bake in the oven for 30 - 35 minutes, until golden and bubbling. Braised Red Cabbage Serves 12 Ingredients 60g onions peeled and sliced 300ml water/apple juice 50g butter 5 tbsp vinegar 1kg red cabbage 150ml red wine 300g apples, sliced Salt 120g brown sugar An additional 50g butter Whilst you sweat the onions in the first 50g of butter finely shred the cabbage and add to the sweated onions with all the other ingredients, except the second 50 g of butter, cover and simmer for 50 - 60 minutes until tender. Add the butter and stir until melted, taste and check seasoning.

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Cheese & Fruit As a rough guide allow 100g of cheese per person and serve with bread, fruit and nuts using the following cheeses: Beaufort Tomme de Savoie Bresse bleu Buche de chèvre Pave d’Affinois Perac

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Ski Weekends Menu Plan B

Day 1 (Transfer Day)

• Breakfast extras - Pains au chocolat & croissants • Afternoon tea - Lemon drizzle cake • Starter - Carrot & coriander soup • Main course - Mediterranean beef casserole with whole grain mustard mash,

honeyed carrots & peas • Vegetarian - Lentil & red bean casserole • Dessert - Dark chocolate & orange mousse

Day Two

• Breakfast extras - Eggs, bacon & grilled tomatoes • Afternoon tea - Carrot & coconut cake bars • Starter - Warm goats cheese salad with a honey & mustard balsamic syrup • Main course - Tuscan chicken with penne in a pesto cream • Vegetarian - Stuffed tomatoes with penne in a pesto cream • Dessert - Caramelised pear pudding with crème Anglaise

Day Three

• Breakfast extras - Beans on toast • Afternoon tea - Chocolate orange cake • Starter - Tomato & basil soup • Main course - Oven roasted salmon on a bed of risotto served with roasted butternut

squash & leek • Vegetarian - Aubergine tower • Dessert - Banana & honey bread & butter pudding

Day Four (Day Off)

• Breakfast - Continental style; pains au chocolat, croissants • Afternoon tea - Golden orange & walnut flapjacks

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Day Five

• Breakfast extras - Sausages, scrambled egg & baked beans • Afternoon tea - Chocolate brownies • Starter - Roasted red pepper & gorgonzola tart • Main course - Glazed chicken stuffed with mushrooms & cream cheese, roast potatoes,

garlic green beans & broccoli • Vegetarian - Aubergine & mushroom Bourguignon • Dessert - Berry cheese cake

Day Six

• Breakfast extras - Banana pancakes • Afternoon tea - Apple & cinnamon cake • Starter - Creamy garlic mushroom crostini • Main course - Marinated pork on couscous with ratatouille • Vegetarian - Moroccan vegetable tagine • Dessert - Apple & rhubarb crumble

Day Seven

• Breakfast cooked option - French toast with bacon • Afternoon tea - Coffee & walnut cake • Starter - Brie, bacon & tomato salad • Main course - Duck with port & berry sauce with dauphinoise potatoes, braised red

cabbage & courgettes • Vegetarian - Leek & cream cheese crumble • Dessert - Chocolate tart

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Day One (Transfer Day) Breakfast - Croissants & Pains au Chocolat The night before, place croissants and pain au chocolats on a baking tray lined with greaseproof paper and cover with cling film or tinfoil. Allow to rise overnight. In the morning, pre-heat oven to 180C/gas 6. Place tray in oven and bake for around 20 mins or until golden brown. Afternoon Tea - Lemon Drizzle Cake Serves 8-10 Pre-heat the oven to 180°C /gas mark 6 1 pot natural yogurt 1 pot vegetable oil 2 pots of sugar 4 eggs 4 pots of flour 1 sachet baking powder 1 lemon (zest and juice). In a large mixing bowl add the yogurt, and then rinse out the pot to measure the other ingredients. Add the oil, sugar eggs, lemon juice and zest and whisk until smooth. Add the flour and baking powder and beat until smooth. Place mixture into a lined cake tin and place into the centre of the oven for 25-30mins or until cooked. Insert a sharp knife into the centre of the cake; if it comes out clean the cake is cooked. Let the cake cool before icing with and icing made from lemon juice and icing sugar.

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Starter – Carrot & Coriander Soup Serves 8 Ingredients 400g onion 15g fresh coriander 800g carrots 10g cream 2 tsp ground coriander 10ml vegetable oil 1 medium sweet potato Salt & pepper 2.4 litres vegetable stock Heat the oil in a large pan and add the diced onion, carrot and sweet potato and cook over a moderate heat for 5 mins until the vegetables begin to become tender. Add the ground coriander and continue to cook for a further 2 mins. (Continuously stir during this stage and to not allow the vegetables to catch on the bottom of the pan). Add the hot stock and bring to the boil. Simmer Until Vegetables are tender (30-40 mins). Puree your soup using and hand blender until smooth. Adjust consistency by adding more stock if too thick, or continue to simmer if too thin. 5 mins before serving stir in finely chopped fresh coriander and season to taste. Presentation ideas: Drizzle or spiral cream over soup, place croutons over cream and garnish croutons with a sprig of fresh coriander.

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Main course - Mediterranean Beef Casserole Serves 8 Preparation time (mins): 10 Cooking time: 180 mins minimum Ingredients 1.5ltr beef stock (3 cubes) 0.5ltr red wine 1.5kg cubed beef 1 tbsp tomato puree 1 tsp flour 1 tsp olive oil 600g onions, sliced 2 garlic cloves, crushed 1 green peppers, sliced 250g mushrooms 2 red pepper, sliced or cubed 1tbls Worcestershire sauce Remove all fat from the beef. If the beef did not come cubed, cut it into 5cm cubes. Add the oil to a large saucepan on a medium heat; add the sliced onions, crushed garlic and fry off until they are soft. Roast the peppers for 15-20mins at 180°C and keep in a covered bowl for adding later. Add the cubed beef to the onions and garlic and fry until sealed. Then add the sliced or quartered mushrooms and Worcestershire Sauce and continue to fry for a further 3 mins until mushrooms begin to brown. Sprinkle the flour over the beef and stir in 1tbsp of tomato puree to thicken the juices, add the wine and stock and season. Simmer for two and a half hours on a medium heat stirring regularly. 30 minutes before serving add the sliced peppers and check seasoning. If the juices start to run dry add further small amounts of wine or water. Make sure the dish is heated through and stir well before serving. Garnish with fresh basil, or chopped parsley. Mustard Mashed Potato Serves 8 Preparation time: 10 mins Cooking time : 25 mins Ingredients 35g butter 75g cream cheese 2 tbsp wholegrain mustard 1 clove garlic, crushed 1 pinch ground black pepper 300ml milk 1kg potatoes 1 pinch salt Boil a large quantity of water in a large saucepan. Add a pinch of salt. Peel and slice the potatoes and place them in the salted boiling water. Cook for 20 minutes, or until the potatoes are tender. Drain and place back in the saucepan. Add the salt and pepper, butter, crushed garlic, mustard and cream cheese; mash the potatoes with a potato masher. Add the milk bit by bit to get the required consistency; the potatoes should be light and fluffy. Season to taste and serve hot.

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Honey Glazed Carrots Serves 8 Preparation time: 5 mins Cooking time: 20 mins Ingredients 900g carrots ½ tbsp honey Boil salted water in a large saucepan. Peel and slice the carrots into batons and place in the salted boiling water. Cook for 15 minutes, or until the carrots are tender. Drain well and place back in the saucepan, run through the honey over the hob, toss well and serve hot. Lentil & Red Bean Casserole - Vegetarian Serves 4 Preparation time: 10 mins Cooking time: 20 mins Don’t be put off by the long list of ingredients – most are spices etc, which take seconds to get together! Ingredients 225g lentils 1 inch piece of root ginger 1 tin red kidney beans 2 tsp ground coriander 1 carrot, chopped into batons 1 tsp turmeric 2 sticks celery chopped into batons 1 tsp ground cumin 1 large onion, sliced 150ml red wine 2 cloves garlic, sliced 1 tbsp balsamic 2 tbsp oil 2 tsp brown sugar 500ml vegetable stock (1 cube) 1 tsp whole cumin seeds Heat the oil in a large casserole and fry the cumin seeds for a minute. Add the grated ginger, garlic and onions, celery & carrot and cook for 2-3 mins. Stir in the other spices and lentils and cook for 2 mins. Add the stock, wine, balsamic vinegar and sugar. Season. Bring to simmering point, cover and cook for 30 mins. Uncover, stir, taste and cook for another 20 mins until reduced and thickened. Serve with a rice dish such as lemon rice, and some mango chutney.

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Dessert - Dark Chocolate & Orange Mousse Serves 8 Ingredients 1 orange 400g dark chocolate 800ml cream 20g icing sugar Melt the chocolate in a bowl over a pan of simmering water Remove from the heat and allow to cool slightly. Whip the cream with orange zest and icing sugar until it reaches soft peaks. Fold into the chocolate mixture making sure the chocolate is fully incorporated (continue to whisk if necessary). Pipe or spoon into individual ramekins. Cover and refrigerate for at least 2 hours, decorate with orange segments and chocolate shavings.

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Day Two Breakfast - Bacon, Egg & Tomato Serves 4 Preparation time: 10 mins Cooking time: 30 mins Pre-heat the oven to fan 180°C /conventional 200°C /gas mark 6 Ingredients 400g ripe tomatoes 4 large free-range eggs 3 tbsp olive oil 4 rashers of bacon Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening. Place the bacon on a lightly greased baking tray. Slide the dishes into the oven and bake for 30 minutes until the tomatoes have softened and are tinged with brown, and the bacon is cooked. Cover the tomatoes and bacon in tinfoil to prevent them drying out and turn the oven down to holding temperature (65°C). Heat a non-stick frying pan with plenty of oil and fry the eggs to order as your guests arrive for breakfast. Serve fried Egg alongside bacon and tomatoes. Afternoon tea - Carrot & Coconut Cake Bars Makes 10-12 bars Pre-heat oven to 180°C / gas mark 4 Ingredients 100g grated carrots 250g plain flour ½ teaspoon ground cinnamon 100g raisins ½ teaspoon vanilla essence 100g desiccated coconut 75g walnuts (crushed) 2 eggs 100ml vegetable oil 100g butter 300g brown sugar In a large mixing bowl add the eggs, oil, grated carrot, walnuts, brown sugar, raisins, coconut, vanilla and cinnamon. Whisk together until smooth. In a small pan melt the butter. Add the flour and baking powder to the rest of the ingredients and beat until smooth, then beat in the melted butter. Pour mixture into a lined baking tray (mixture should be about 3-4cm thick) and slide tray into centre of oven for 25-30 minutes or until cooked. Allow to cool, cut into 10-12 bars and serve.

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Starter - Warm Goats Cheese Salad with a Honey & Mustard Balsamic Syrup Serves 8 Preparation time: 20 mins Cooking time: 5 mins Ingredients 260g goats cheese ½ tbsp lemon juice 125g rocket ½ baguette 150ml Balsamic vinegar ½ finely sliced red onion 10g runny honey ½ finely diced red pepper 1tsp wholegrain mustard Turn on the grill. Wash and drain the rocket then toss with the onion and pepper. Slice baguette diagonally about 1cm thick and drizzle with olive oil, Slice the cheese about 2cm thick, to stop the cheese crumbling use a thin bladed knife, heated for a few minutes in hot water. Grill one side of the baguette slices until golden. Turn the baguette slices, divide the cheese between the slices and return them to the grill. The cheese won't melt completely but should acquire a nice brown look. Place the cheesy baguette slices on top of the salad and drizzle the syrup over or around the salad. Serve immediately. For the balsamic syrup: Pour vinegar into sauce pan and simmer over a low heat until the vinegar has reduced and begins to thicken. Take off heat and stir in honey and mustard. (The syrup will continue to thicken once taken off heat so take this into consideration. Catching the reduction at the right moment is vital).

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Main course - Tuscan Chicken with Penne in a Pesto Cream Ingredients For the penne: 1 red onion 3 cloves garlic 175mls white wine 120mls cream 150g parmesan cheese (grated) 10g flour Half jar of black olives (halved) 16 cherry tomatoes (whole) 600g penne pasta 200g green pesto 500g aubergine finely diced 1 red pepper For the chicken: 1 tbsp honey 10g rosemary 5tbls lemon juice 2 cloves of garlic 5g basil 8 chicken breasts 3tsp lemon zest Make sure you defrost the chicken in a covered tray at the bottom of your fridge the day before, so as that it is fully defrosted in the morning ready for marinating. In the morning: Lightly score the chicken breasts diagonally several times and return to baking dish. Brush with honey. Mix together the crushed garlic, olive oil, lemon juice and zest, rosemary, chopped basil and salt and pepper. Rub the marinade over the chicken breasts and return covered tray to fridge and let the chicken marinate during the day. In the evening: Pre-heat oven to 180˚C/gas mark 4 Heat a large frying pan or skillet over high heat. Remove chicken from dish and seal off in the frying pan until golden brown on each side (you are not fully cooking the chicken at this stage, the idea is to seal and add colour). Return the chicken to marinating dish and re-coat in any remaining marinate. Allow 20-25 minutes to cook the chicken in the oven. Time this so as that it is ready when the pasta is ready to serve. Slice the red pepper into strips and roast in the oven for 12-15 minutes until soft. Remove from oven and set aside. Bring a large pan of lightly salted water to the boil for the penne. In a separate pan heat olive oil over a medium heat and fry off the onion until tender and translucent. Stir in butter and garlic and aubergine, sauté until fragrant (approx 1-2 min). Season with salt and pepper and add the wine. Simmer for 5 minutes. Stir in the parmesan and cream until the cheese has melted. Add pesto and simmer for 5 minutes on a low heat. Dissolve flour in water and stir in. Add the tomatoes, peppers and olives and cook for a further 3 minutes. Meanwhile add the penne to the boiling water and cook for 10-12 minutes until al dente. Drain pasta and toss with the pesto cream until fully coated. Remove chicken from oven and cut diagonally into strips. Serve alongside pasta.

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Vegetarian alternative - Stuffed Tomatoes with Penne in a Pesto cream Serves 1 Pre-heat oven to 190°C / gas mark 4-5 Ingredients 2 tomatoes 4 mushrooms finely diced ¼ onion minced ¼ red pepper finely diced ½ clove garlic 4 leaves fresh basil Finley dice the mushrooms, onion garlic, pepper and basil. Slice the tops off of the tomatoes and using a spoon carefully scoop out the insides leaving the skins intact. Mix together the finely chopped vegetables together with the tomato pulp and season. Spoon mixture back into tomatoes and place the top of the tomato back on. Place in the oven for around 30mins. Serve alongside the penne. Dessert - Caramelised Pear Pudding with Crème Anglaise Serves 8 Pre-heat oven to 180°C 1 pot natural yoghurt 4 pots flour 2 pots sugar 1 sachet baking powder 1 pot vegetable oil 150g sugar 4 eggs 1 large tin of pears 2 teaspoons ground ginger 500ml crème Anglaise 1 tbsp honey Line an ovenproof baking dish with baking paper and arrange the thinly sliced pears on top making sure they are distributed evenly. Pour the sugar into a small saucepan and place on a medium-high heat. Stir the sugar until it melts and forms a golden brown caramel. Be extremely careful when melting sugar, sugar melts at 146c and will cause nasty burns as it sticks to skin. Never touch or taste the caramel. Take the caramel off the heat when it reaches a golden brown colour and drizzle over the pears. Tip: Fill the caramel pan with water and return to the heat to clean, the caramel will dissolve. In a mixing bowl add the yoghurt and use pot to measure the other ingredients. Add the oil, sugar, eggs, ginger and honey and whisk until smooth. Add the flour and baking powder to the mixture and beat until smooth. Pour the sponge mixture over the pears and place into the oven for 25-30 minutes or until cooked. Tip: Pierce the sponge with a sharp knife and if it comes out clean the sponge is cooked. Turn out sponge so that the pears are on top and remove baking paper. Portion and serve with crème Anglaise.

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Day Three Breakfast - Beans on Toasted Baguette Serves 3 Pre-heat oven to 180°C / gas mark 4 1 tin baked beans 1/3 of a baguette 1-tablespoon olive oil Slice bread diagonally into ¾ inch strips, drizzle with olive oil and put in oven for 3-5 minutes until toasted. Empty can of beans into a pan and heat on a medium heat stirring regularly to avoid the bean catching. Assemble. Afternoon tea - Orange & Chocolate Chip Cake Serves 8-10 Pre-heat the oven to 180°C /gas mark 6 Ingredients 1 pot natural yogurt 4 pots of flour 1 pot vegetable oil 1 sachet baking powder 2 pots of sugar 1 orange (zest & juice) 4 eggs 100g chocolate In a large mixing bowl add the yogurt, and then rinse out the pot to measure the other ingredients. Add the oil, sugar eggs, orange juice and zest and crushed chocolate. Whisk until smooth. Add the flour and baking powder and beat until smooth. Place mixture into a lined cake tin and place into the centre of the oven for 25-30mins or until cooked. Insert a sharp knife into the centre of the cake, if it comes out clean the cake is cooked. Let the cake cool before icing with and icing made from orange juice, icing sugar and coco powder.

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Starter - Tomato & Basil Soup Serves 8 Preparation time: 10 mins Cooking time: 25 mins Ingredients 15g fresh basil 1 standard tin tomatoes 1 pinch ground black pepper 100g tomato purée 1tsp olive oil 1.4ltr vegetable stock (2 cubes) 300g onions 150g leeks 150g carrots 1 large glass of red wine 800g fresh tomatoes (approx 6) 100ml cream 1 pinch salt Fry off the fresh tomatoes, onion, garlic, leek and carrots in a large saucepan over a medium heat for 5 mins until they begin to soften. Add sugar and stir in. Continue to fry for a further minute then add the wine. Bring the wine to the boil and let it reduce slightly. Add the tinned tomatoes and stock and bring to the boil, then simmer for 30 mins. Add the basil and blend until thick or nearly smooth. Stir in cream. Pass through a sieve, season to taste and serve. Tips: Make croutons by baking chunks of baguette drizzled in olive oil and sprinkled with dried herbs to complete the soup

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Main course - Oven Roasted Salmon on a Bed of Risotto Served with

Roasted Butternut Squash & Leek Serves 8 Pre-heat the oven to 180°C Ingredients 8 salmon fillets 4 garlic cloves, chopped 1 tsp sea salt 6 fresh thyme sprigs 1tsp cracked black pepper 500ml dry white wine, ideally Italian Grated zest and juice of 1 lemon 3 large leeks 2 tbsp olive oil 2 butternut squashes Small knob of butter 2 litre chicken stock (3–4 cubes add to taste) 2 onions, chopped For the roasted butternut squash and leek: Peel a butternut squash and cut the flesh into 1.5 cm cubes. Toss with olive oil, salt and pepper and roast in the oven for 10 minutes. Add several cloves of garlic, peeled and very roughly chopped and a few sprigs of thyme, and roast a further 10 minutes. Finally, clean and trim three slender leeks, then cut into rounds about 1 cm thick. Toss the leeks in and roast for 10 more minutes or until everything is tender. For the risotto: Heat the olive oil and butter in a large frying pan over a medium heat. Add the onion, garlic and thyme and cook, stirring occasionally, for 5 minutes, until the onion has softened. Stir in the rice and cook for 1 minute. Add the wine and cook vigorously for 2-3 minutes, until evaporated. Pour in the stock, a third at a time, adding more when the last is absorbed, and simmer gently for 15 minutes, stirring regularly, until all the liquid has evaporated and the rice is creamy and just tender. For the salmon: Pre-heat the oven to 200°C/180°C fan. Place the salmon on a baking sheet, sprinkle with the sea salt and lemon zest. Pour over the lemon juice and leave for 5 minutes. Roast for 12-14 minutes or until golden and just cooked through.

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Baked Aubergine Tower - Vegetarian Serves 1 Pre-heat oven to 180°C Ingredients 3 thick slices of Aubergine ¼ red pepper cut into fine strips 3 thick slices of tomato 2 slices of goats cheese or brie ¼ courgette finely sliced 1 teaspoon of pesto Place sliced vegetables (excluding the tomato) on a baking dish, lightly season and rub with olive oil. Bake in oven for 10 minutes. Remove from oven and begin to assemble you stack. Start with a slice of aubergine; rub with pesto and place pepper and a slice of goats cheese or brie on top. Place another slice of aubergine on top, rub with pesto and continue the stack alternating the layers using different vegetables. Carefully place on baking tray using a fish slice and bake in the oven for a further 10 minutes or until veg is tender. Dessert - Banana & Honey Bread & Butter Pudding Serves 8-12 Pre-heat the oven to gas mark 4/350F/180°C /160°C fan. Ingredients Sliced baguette or “pain de campagne” (a fatter loaf than a baguette) 100g butter 300g banana chunkily chopped 50g currants 350ml milk 120ml double cream 100g caster sugar Grated zest of 1 orange 6 eggs 2 tbsp honey Thoroughly butter a 2¼ litre rectangular enamel baking dish. Butter the bread leaving the crusts on. Now arrange one layer of buttered bread over the base of the baking dish, place the chopped bananas and the currants over the breads, then cover with another layer of the bread slices. Next, in a glass measuring jug, measure out the milk and add the double cream and honey. Stir in the caster sugar and orange zest. Whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes.

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Day Four (Day Off) Breakfast - Croissants & Pains au Chocolat The night before, place croissants and pain au chocolates on a baking tray lined with greaseproof paper and cover with cling film or tin foil. Allow to rise overnight. Pre-heat oven to 180C/gas 6. Place tray in oven and bake for around 20 mins or until golden brown. Afternoon tea - Rich Golden Orange & Walnut Flapjacks Serves 12 Preparation time: 15 mins Cooking time: 30 mins Pre-heat the oven to 180/gas mark 4/fan 160°C Ingredients 250g unsalted butter, chopped into pieces 50g walnut pieces 250g golden caster sugar Finely grated zest of 1 large orange 175g golden syrup 3 tbsp apricot jam 425g porridge oats Generously butter a 28 x 8cm shallow baking in. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, walnuts and orange zest. The mixture should be quite soft. Tip the mixture into the baking tin and level it off. Bake for approx 30 mins or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool. Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 12 pieces.

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Day Five Breakfast – Sausages, Scrambled Egg & Mushrooms Serves 2 Ingredients 1 tbsp veg oil 3 tbsp butter 4 sausages 25g butter 2 eggs 100g mushrooms 3 tbsp cream Place sausages in oven proof tray, place in oven and cook for 40 minutes. Turn sausages half way through cooking. NB The Alpagel sausages cook from frozen. Whisk the egg, cream and milk together (add a pinch of salt and pepper). Slice the mushrooms. 5 minutes before the sausages are cooked put a pan and frying pan on a medium heat with a knob of butter in each. Place the mushrooms in the pan and pour the scrambled egg mix into the saucepan. Stir the mushroom and cook until soft, approx 3-5 mins. Keep the scrambled egg moving, cook until no longer of a liquid state. Assemble. Afternoon tea - Chocolate Brownie Serves 10 Pre-heat oven to 180°C Ingredients 115g butter 75g plain flour 300g caster sugar 75g cocoa powder 225g dark chocolate 5 eggs Place butter and sugar into a bowl and beat together until light and fluffy. Place the chocolate into a heatproof bowl and set over a saucepan of barley simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly. Tip: The bottom of the bowl should not touch the water. Add the melted chocolate to the butter mixture and beat to combine. Add the flour, cocoa powder and eggs. Mix well. Grease and line a 25cm x 30cm baking tin. Pour the mixture into the tin and transfer to the oven. Bake for 20 minutes, or until set-but still moist in the middle. Tip: Slice into portions straight after removing from the oven.

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Starter - Roasted Red Pepper & Gorgonzola Tart Serves 8-10 Pre-heat oven to 200°C /gas mark 7 Ingredients 150g Gorgonzola 1 large red pepper 200mls cream 100ml balsamic vinegar 3 eggs 1 roll puff pastry 1 red onion 10g chopped fresh parsley Top and tail pepper and remove seeds. Flatten out the pepper and place on a metal baking tray. Rub with olive oil and season. Slide tray into oven and roast for 15/20 mins or until the skin begins to slightly char. Remove tray from oven. Meanwhile grease a pastry tin and carefully roll the puff pastry into tin. Mould pastry into the tin and using a sharp knife trim the excess overhanging pastry. Heat a frying pan over a medium heat with a little oil. Gently fry the sliced red onion for 3 mins then add the balsamic vinegar. Cook the onions with the vinegar until the vinegar reduces and coats the onions. Take off the heat, allow to cool slightly, then spread the onions over the base of the pastry. Roughly chop or crumble the Gorgonzola over the onions making sure that it is distributed evenly. Slice the roasted pepper into strips and arrange over the onions and Gorgonzola. Whisk together the eggs, cream and chopped parsley. Pour mixture into tin over the other ingredients and place in oven for 20-30 mins until mixture has turned golden and set. Divide into 8/10 slices and serve warm with rocket or batlava.

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Main course - Mushroom Stuffed Chicken with Garlic Green Beans,

Broccoli & Roast Potatoes Serves 8 Pre-heat oven to 190°C / gas mark 6-7 Ingredients 8 chicken breasts 10g fresh basil 150g cream cheese 10g honey 200g mushrooms 1 large onion 2 cloves garlic 2 tsp Worcestershire sauce 500g broccoli 2 tsp wholegrain mustard 1200g potatoes 2 tbsp flour 500g green beans 300ml chicken or veg stock 20g butter For the chicken: Mix together 1 clove of crushed or finely chopped garlic and the shredded basil with the cream cheese and lightly season. Make an incision across the length of the chicken breast to create a cavity (be careful not to pierce through the other side of the breast). Stuff the chicken with the cream cheese and finely sliced mushrooms. Brush the chicken lightly with the honey to give colour when baking. Place chicken on a lightly greased or non-stick oven tray in centre of oven and bake for 25-30 minutes or until cooked (remember to ALWAYS probe any meat you cook to ensure it has reached 75°C or above). For the roast potatoes: Pre-heat oven to 200°C Peel the potatoes, and slice into 5cm chunks (allow 3-4 pieces per persons). Put into a pan of cold water and place on heat. When the water comes to a vigorous boil wait 2 minutes then drain the potatoes into a colander. Shake the potatoes around to roughen the edges (this allows the potatoes to become more crisp when roasting). In the meantime heat vegetable oil in a tray in the oven (roughly 4 minutes depending on oven). Remove tray from oven and place potatoes in the tray, make sure they’re evenly coated in oil. Return the tray to the oven and roast for an hour or until golden and crisp. Remove the tray and rotate the potatoes half way through and then return to oven. For the broccoli: Bring pan of water to boil. Cut broccoli into small florets and drop into the boiling water. Boil for 5-8 minutes or until tender. For the green beans: Bring pan of water to boil. Add the green beans. Cook for 3-4 minutes, drain and return to pan. Mix in a knob of butter and a clove of crushed garlic. Stir in until butter has melted and serve immediately.

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For the gravy: Put a pan with the butter in on a low to medium heat. Add the onions and soften for 4 minutes, then add the mustard and Worcestershire sauce. Sprinkle over the flour and mix until no flour is visible. Slowly add the stock whilst stirring to ensure a nice smooth gravy. Bring to the boil. Remove from heat (serve hot). Aubergine & Mushroom Bourguignon - Vegetarian Serves 4 Preparation time: 20 mins Cooking time: 60 mins Pre-heat the oven to 350F/180°C /gas mark 4/160°C fan Ingredients 1 medium sized aubergine, cubed 2 cloves garlic, crushed 2 red onions, sliced 2 bay leaves 200g button mushrooms 1 tsp fresh thyme 15-20 small shallots, peeled and trimmed ½ tsp cornflour 500ml red wine Seasoning Cut the aubergine into inch size pieces and sprinkle with salt. Leave to stand. Slice the onions and gently sauté in a little butter and oil with the shallots and the garlic. Rinse and drain the aubergines. Add to the onions, with the herbs and red wine. Cover and bring to simmering point. Put in the oven for 30 mins. Now add the mushrooms, the cornflour mixed with a little more wine and give it all a good stir, season and return to the oven for another 30 mins. Check that the sauce is thick enough and serve immediately with a blob of sour cream. Dessert - Berry Cheese Cake Serves 8 250g biscuits 2 tbsp honey 125g butter 1tbsp strawberry jam 200g mixed berries 100g castor sugar 200g cream cheese 20g icing sugar 200g cream Zest & juice of ½ a lemon Crush biscuits in a large metal mixing bowl using a rolling pin until they resemble breadcrumbs. Melt butter in sauce pan and stir in with the broken biscuits. Spoon biscuit mixture into the base of the ramekins and gently press until firm. Whisk the cream with the icing sugar until it reaches soft-firm peaks. Stir in the cream cheese, lemon juice and zest and honey. Spoon mixture over the biscuit base. In a saucepan add the berries, sugar and strawberry jam. Gently heat and stir until the jam and sugar has melted and fully combined with the berries. Remove from heat and allow to cool before spooning over cheese cake filling. Cover ramekins and place in fridge to chill 2 hours before serving.

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Day Six Breakfast - Banana Pancakes with Maple Syrup Serves 4 Preparation time:15 mins Cooking Time: 10 mins Ingredients 100g self raising flour 1 teaspoon sunflower oil 1 medium free-range egg 2 bananas 150ml milk Pure maple syrup Sift the flour and a pinch of salt into a large bowl and make a well in the middle. Add the egg and slowly pour in the milk, whisking constantly. Add the oil and whisk until completely smooth. This batter mix can be made the night before and kept in the refrigerator for an even quicker result. Cut the bananas on the diagonal into thick slices. Make the pancakes by greasing the base of a non-stick frying pan with butter. Once the pan is hot, pour in about 3 tablespoons of batter then top with one of the sliced bananas. Once you see tiny bubbles and the batter begins to firm up flip the banana pancake over with a spatula. Cook on the other side for a minute or so. Keep warm, loosely covered with foil, while you make the other pancake. To serve drizzle with warmed maple syrup. Alternative option: Do not add banana. Cook the pancakes plain on both sides and serve with sugar and lemon, chocolate spread or maple syrup. Afternoon tea - Apple & Cinnamon Cake Serves 8-10 Pre-heat the oven to 180°C /gas mark 6 Ingredients 1 pot natural yogurt 4 pots of flour 1 pot vegetable oil 1 sachet baking powder 2 pots of sugar 1 apple (grated). 4 eggs ½ teaspoon cinnamon In a large mixing bowl add the yogurt, and then rinse out the pot to measure the other ingredients. Add the oil, sugar eggs, grated apple and cinnamon and whisk until smooth. Add the flour and baking powder and beat until smooth. Place mixture into a lined cake tin and place into the centre of the oven for 25-30 mins or until cooked. Insert a sharp knife into the centre of the cake, if it comes out clean the cake is cooked. Let the cake cool before icing.

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Starter - Creamy Garlic Mushroom Crostini Serves 8 Ingredients 150ml white wine 4 cloves garlic 150ml cream 80g butter 1tbls flour ½ a baguette 500g mushrooms ½ a vegetable stock cube Pour white wine into small saucepan and simmer until reduced by half then remove from heat. Slice mushrooms and crush or finely chop garlic. Melt the butter in a saucepan and add the mushrooms. Fry for about 3 mins and add the garlic. Reduce the heat slightly and gently cook the mushrooms so as that they brown and release their natural juices into the pan. Add the tablespoon of flour to the mushrooms and stir in until the mushrooms are coated and no flour is visible in the pan. Now add the reduced wine and gently stir. The sauce should now begin to thicken. At this stage stir in the cream and crumble the half stock cube into the mixture. Place 8 slices of baguette onto a baking tray and place in the oven or under a grill until they begin to toast. To serve place toasted baguette in the centre of a starter plate and spoon over the mushrooms in the creamy sauce. Garnish with finley chopped parsley or rosemary. Main course - Marinated Pork on Couscous with Ratatouille Serves 8 Pre-heat the oven to 190°C Preparation time: 15 mins Cooking time: 20 mins Ingredients 2 onions, cubed 4 tbsp brown sugar 350ml Ketchup 2 cloves garlic, crushed 4 tsp Worcestershire sauce 3tsp red wine vinegar Olive oil ½ tbls wholegrain mustard 8 pork escalopes Cut the pork escalope width ways into strips. Add a little oil to a large frying pan on a medium heat, add the pork strips and fry off for 2-3 minutes. Remove the pork from the pan and place in an ovenproof dish. Add a little oil to a saucepan on a medium heat; add the onion and crushed garlic and sauté for 2-3 mins. Add all of the other ingredients and bring to the boil, season to taste. Simmer until it thickens. Pour the barbecue sauce over the pork strips and toss well for full coverage. Place the dish in the oven and finish off the pork for a further 5-10 minutes, or until it is cooked through and crispy. To serve: Place the pork on the serving plate in a bundle; you are looking for height for best results.

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Couscous Serves 8 Preparation time: 5 mins Cooking time: 5 mins 450g Couscous 750ml warm vegetable stock (1 ½ stock cubes) (Raisins/toasted pine nuts/chopped dried apricots/flaked almonds as desired, diced pepper) Pour the couscous into a bowl, level out and pour the warm stock over to cover. Season and leave for 5 minutes, then fluff up with a fork. Ratatouille Serves 8 Preparation time: 10 mins Cooking time: 30 mins Ingredients 500g aubergines, cubed 1 pinch ground black pepper 500g courgettes, cubed 1 garlic clove, crushed 150g onions, sliced 2 tsp dried basil 1tsp olive oil ½ vegetable stock cube 2 tins tinned tomatoes 1 pinch salt 1 tbsp tomato puree Cut the aubergine and courgette into cubes, sauté in a large pan on a medium heat until they start to brown. Remove the vegetables and place on some kitchen towel to drain off any excess oil. Add the sliced onion and crushed garlic to the pan and sauté for 2 minutes. Add two tins of chopped tomatoes, 1 tbsp of tomato puree, basil, seasoning and the crumbled stock cube to the pan. Add the vegetables to the pan and simmer for 25-30 minutes, or until the vegetables are soft. Season to taste and serve hot.

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Moroccan Vegetable Tagine - Vegetarian Serves 2 Ingredients 1 fresh tomato 1 clove garlic Half a small onion, sliced 1 handful of chickpeas ¼ red pepper diced 1 handful diced courgette ¼ teaspoon ground coriander 1 handful diced aubergine ¼ teaspoon cinnamon 2 teaspoons of fresh coriander ¼ teaspoon turmeric 1 teaspoon tomato puree ¼ teaspoon ground ginger ½ teaspoon of chopped tinned tomato Heat a frying pan over a medium heat with a little olive oil. Add the onion and fry for 2-3 minutes until tender. Add the spices, garlic and vegetables and fry for a further 5 minutes. Add the tomato puree, and chopped tomatoes and simmer over a low heat for 30 minutes. Add small amounts of water if sauce begins to dry out. Add the fresh coriander 5 minutes before serving. Serve alongside the couscous. Dessert - Apple & Rhubarb Crumble with Crème Anglaise Serves 8 Pre-heat oven to 180°C Ingredients 2 apples 200g butter 5-6 stalks rhubarb 400g flour 110g castor sugar 80g brown sugar 500ml crème Anglaise Remove any tough strings from rhubarb and cut into inch long strips. Core, peel and slice apples and place into ovenproof baking dish with rhubarb. Mix together the apples and rhubarb in dish making sure they are distributed evenly and sprinkle over half the brown sugar. In a large mixing bowl rub together the butter and flour until it resembles breadcrumbs, stir in the 110g of castor sugar. Pour the crumble mixture over the fruit and sprinkle the remaining brown sugar over the top of the crumble. Place dish into oven for 40-50 minutes until crumble is golden brown and fruit bubbling. Bring 500ml of milk to the boil, remove from heat and whisk in the crème Anglaise mixture until thickened. For presentation use large round pastry cutter to portion the crumble and ladle over the crème Anglaise. Tip: You can add a handful of berries to give your crumble more colour and a fruity twist. Notes:

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Day Seven Breakfast - French Toast & Bacon Serves 4 Preparation time: 5 mins Cooking time: 30 mins Pre-heat the oven to 180°C /gas mark 6 Ingredients 4 eggs (whisked) 4 slices bacon 4 slices of French bread 150g mushrooms (optional) Place bacon on lightly greased baking tray and slide into oven. When bacon is cooked cover with tinfoil and keep at holding temperature (65C). Whisk eggs in a mixing bowl and season with a pinch of salt and pepper. Cut your baguette diagonally so as that you have a large slice. Heat large frying pan over a medium heat with plenty of oil. Soak the bread in the egg mixture and gently place in the frying pan. Fry the bread for approx 2 mins on each side until golden brown. Serve French toast with bacon (you can add mushrooms or tomato that need using up if stock allows). Afternoon tea - Coffee & Walnut Cake Serves 8-10 Pre-heat the oven to 180°C /gas mark 6 Ingredients 1 pot natural yogurt 4 pots of flour 1 pot vegetable oil 1 sachet baking powder 2 pots of sugar 100g crushed walnuts 1-2 teaspoons granulated coffee 4 eggs In a large mixing bowl add the yogurt, and then rinse out the pot to measure the other ingredients. Add the oil, sugar eggs, walnuts, and coffee (dissolved in small amount of milk or cream) and whisk until smooth. Add the flour and baking powder and beat until smooth. Place mixture into a lined cake tin and place into the centre of the oven for 25-30mins or until cooked. Insert a sharp knife into the centre of the cake, if it comes out clean the cake is cooked. Let the cake cool before icing.

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Starter - Tomato, Brie & Bacon Salad Serves 8 Preparation time: 10 mins Cooking time: 20 mins Ingredients 200g lardons 5g fresh basil 200g of brie (or Camembert) Olive oil 400g fresh tomatoes 30mls, balsamic vinegar 1 lettuce to serve (mixed leaves) Chop the tomatoes & fry off the lardons in splash of olive oil. Chop brie into small pieces. Arrange salad leaves on plate. Scatter the brie over the leaves and place the tomatoes and lardons evenly on top. Drizzle with vinaigrette and scatter chopped basil.

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Main course - Duck with a port & Berry Sauce, Dauphinoise Potatoes Braised Red Cabbage & Pan-fried Courgettes Serves 8 Pre-heat the oven to 190°C fan. Preparation time: 15 mins Cooking time: 25 mins Ingredients 4 duck breasts, 1 per 2 servings (approx 250g per breast) 2 tbsp orange juice ¼ tsp corn flour 150ml port 250g mixed berries, crushed 50g sugar 1tsp olive oil Place the duck in the pan skin side down. Cook long enough to reduce fat and brown the skin (approx 10 mins). Carefully turn the duck breast over and seal skin side (approx 1min). Note: The duck will realise a lot of fat into the pan, which will become extremely hot. Take caution when cooking the duck, as splashes of the fat will give you a nasty burn. Drain any excess fat into a heatproof container after cooking each batch of duck. Do not pour duck fat down the sink. Discard the fat once cool. Place the duck on a baking tray or dish skin side down. Cook in the middle of the oven for 15 - 20 minutes, or until the middle becomes a light pink colour. Press the duck; it should have a springy resistance. In a separate pan add the berries, port, sugar and 75ml of water, bring to the boil and simmer for 5 minutes. Sieve the sauce to remove the pips and place back in the pan. Mix the corn flour with the orange juice so it forms a smooth paste; whisk this into the sauce a little at a time to get the right consistency. Remove the duck from the oven when it’s cooked and let it rest for 5 minutes. Slice the duck and fan several slices on each plate. Dribble the sauce on or around the duck.

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Dauphinoise Potatoes Serves 8 -10 Pre-heat the oven to 180°C /160°C fan Ingredients 300ml cream 1.4kg potatoes 3 garlic cloves, crushed 200ml veg stock (half a cube) 1 pinch ground black pepper ½ onion sliced 1 pinch salt Peel and thinly slice potatoes. Butter a large ovenproof dish. Layer and season the potatoes in the dish. Mix the cream and stock together in a saucepan and add the crushed garlic and onion. Simmer on low heat for approx 20 minutes. Pour the cream mixture through a sieve over the potatoes and discard the onion and garlic. Cover with tin foil and cook in the middle of the oven for 35 minutes, remove the foil, stir the mixture and cook for a further 15-20 minutes. Press potatoes gently to compact. Sprinkle a thin layer of grated cheese over potatoes and return to oven for a further 15 minutes or until tender and golden brown. Braised Red Cabbage Serves 4 Preparation time: 20 mins Cooking time: 90 mins Ingredients 750g/1lb 10oz red cabbage, cored and thinly sliced 50g/2oz butter 2 tbsp redcurrant jelly 3 tbsp red wine vinegar or sherry vinegar 250ml/9fl oz ruby port 1 orange, finely grated zest & juice 85g/3oz raisins Salt Freshly ground black pepper Melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven (preheated to 160°C/325F/gas mark 3/150°C fan). Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Either serve straight away, keep warm in a low oven for up to one hour.

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Pan Fried Courgettes Serves 8 Ingredients 350g courgettes 2 tbsp olive oil Slice the courgette on a diagonal into 6mm slices. Put a saucepan on a medium high heat and fry for approx 5 minutes so that the courgettes are soft but still remain some crunch. Leek & Cream Cheese Crumble - Vegetarian Serves 4 Pre-heat oven to gas mark 6/200°C /400F Ingredients 500g leeks (trimmed) 100g breadcrumbs (white) 400ml light stock 30g walnuts 100ml single cream 2 tbsp parsley, roughly chopped 1 tbsp wholegrain mustard 50g cream cheese Slice the leeks into thick circles (no larger than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften. Then stir in the cream cheese. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped. Scatter the crumble over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

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Dessert - Chocolate Tart Serves 8 Preparation time: 20 mins Cooking time: 15 mins Pre-heat the oven to 180°C /160°C fan Ingredients 200g butter 300g flour 250ml cream 1 egg 350g dark chocolate, broken into pieces 60g sugar 20ml milk For the pastry: Sieve the flour and pinch of salt together, mix in 50g of sugar. Make a well in the centre; drop 1 egg and 200g of butter in the centre of the bowl. Knead the mixture together until a soft dough is formed. Cling film and place in the fridge for half an hour. Roll fairly thinly and place in a lightly greased flan tin, blind bake the pastry in the middle of the oven for 15-20 minutes or until cooked and golden brown. For the filling: Place the cream and sugar in a saucepan and bring to the boil. As soon as it has boiled, remove from the heat and add the broken up chocolate. Stir until completely melted; allow to cool slightly then stir in the milk until smooth and shiny. If the mixture looks split or curdled, allow to cool a little more and whisk in a splash of milk. Fill the party base with the chocolate mixture, shaking it to make sure the mix is even. Cover and refrigerate for at least 2 hours (may need to chill in a freezer). Serve with icing sugar/cream. Tip: The filling will not set unless the chocolate has been fully incorporated with the cream, it is essential that you make sure that there are no lumps of chocolate at the bottom of the pan. Use a whisk to bind the cream and chocolate together and return the pan to the heat if necessary.

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Ski Weekends Menu Plan C

Day 1 (Transfer Day)

• Starter - Roasted red pepper and gorgonzola tart • Main course - Polpettine in tomato sauce • Spicy bean hot pot with a crumble topping (V) • Spaghetti • Green beans & Parmesan shavings • Dessert - Spiced peach crumbles

Day Two

• Starter - Winter vegetable broth • Main course - Orange & soy duck • Leek & goats cheese pie • Fried peas & garlic • Sautéed cauliflower florets • Potatoes boulangère • Dessert - White chocolate mousse & muddled raspberries

Day Three

• Starter - Corgettes crumbles • Main course - Glazed chicken stuffed with mushrooms & cream cheese • Roast potatoes • Garlic green beans • Broccoli • Rice & vegetable bake (V) • Dessert - Almond pear flan

Day Four

• Starter - Red lentil soup • Main course - Three fish pie • Mushroom & pine nut parcels • Broccoli spears • Carrot batons • Dessert - Lemon posset

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Day Five

• Starter - French onion soup served with cheese croutons • Main course - Pork apple & cider casserole with sage dumplings • Ricotta cakes & red pepper relish (V) • Steamed green beans • Dessert - Tarte aux myrtilles

Day Six

• Starter - Bean & feta salad • Main course - Moroccan lamb tagine • Moroccan chickpea casserole (V) • Couscous with ratatouille • Cheese board

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Day One (Transfer Day) Starter - Roasted Red Pepper & Gorgonzola Tart Serves 8-10 Pre-heat the oven to 200 °C /gas mark 7 Ingredients 1 red onion 1 large red pepper 100ml Balsamic vinegar 1 roll puff pastry 10g chopped fresh parsley Top and tail the pepper and remove the seeds. Flatten out the pepper and place on a metal baking tray. Rub with olive oil and season. Slide tray into oven and roast for 15-20 mins or until the skin begins to slightly char. Remove tray from oven. Meanwhile grease a pastry tin and carefully roll the puff pastry into tin. Mould pastry into the tin and using a sharp knife trip the excess overhanging pastry. Heat a frying pan over a medium heat with a little oil. Gently fry the sliced red onion for 3 mins then add the balsamic vinegar. Cook the onions with the vinegar until the vinegar reduces and coats the onions. Take off the heat, allow to cool slightly, then spread the onions over the base of the pastry. Roughly chop or crumble the Gorgonzola over the onions making sure that it is distributed evenly. Slice the roasted pepper into strips and arrange over the onions and Gorgonzola. Whisk together the eggs, cream and chopped parsley. Put the mixture into the tin over the other ingredients and place in the oven for 20-30 mins until the mixture has turned golden and set. Divide into 8-10 slices and serve warms with rocket or batlava.

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Main course - Polpettine in Tomato Sauce Serves 10 Ingredients For the sauce: 12 tbsp olive oil 350ml beef or chicken stock 400g onions chopped fine 6 bay leaves 5 garlic cloves chopped fine 3 tbsp chopped parsley 140ml white wine Salt & freshly ground black pepper 850ml passata For the Polpettine meatballs: 1.2kg minced beef 2 tbsp chopped parsley 5 garlic cloves finely chopped 2½ tsp dried oregano Finely grated zest of 1¼ lemons 60g finely grated parmesan 60g fine white breadcrumbs 25 gratings of nutmeg 10 tbsp milk 5 tbsp flour 3 small eggs beaten Make the polpettine meatballs first; this recipe is sufficient to make between 90 & 100 meatballs. Put the minced beef, garlic, lemon zest, breadcrumbs, milk, egg, parsley, oregano, parmesan, nutmeg, 2 teaspoons of salt and some freshly ground pepper into a bowl and mix together thoroughly. Shape into small balls 2cm in diameter. Coat these lightly with the flour and shake off the excess. Heat 7 tablespoons of the olive oil in a large shallow pan over a fairly high heat, add the meatballs and lightly brown all over. Lower the heat to medium adding as much of the rest of the oil as necessary followed by the onion and garlic, cook gently for 4-5 minutes until the onion is soft but not browned. Add the white wine and leave to bubble for 4-5 minutes then add the passata, stock, bay leaves, some salt & pepper. Simmer for 20 minutes turning the meatballs occasionally until the sauce has reduced and thickened slightly. Remove and discard the bay leaves. Serve over spaghetti and sprinkle with the parsley. N.B. This recipe is ideal for children too. Spaghetti: Allow 75-100g dried spaghetti per person and cook according to the instructions on the packet.

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Spicy Bean Hot Pot with a Crumble Topping - Vegetarian Serves 4 Ingredients 1 tbsp sunflower oil 250ml vegetable stock 250g onions sliced 400g drained tinned red kidney beans 1 garlic clove crushed 400g drained tinned haricot beans 1 tbsp red wine vinegar 75g raisins 400g tinned chopped tomatoes 225g button mushrooms 1 tbsp tomato puree Salt & pepper 1 tbsp HP sauce 1 tbsp wholegrain mustard 1 tbsp brown sugar For the crumble topping: 50g white bread (old) 25g grated parmesan 25g butter, cubed Salt & pepper Heat the oil in a large saucepan, add the onions and garlic and cook over a gentle heat for 10 minutes until soft. Then add all the remaining ingredients except the mushrooms and seasoning. Bring to the boil, lower the heat and simmer for 10 minutes. Add the mushrooms and simmer for a further 5 minutes. Stir in the seasoning to taste. Divide the mixture between 4 large ramekins. To make the topping whiz the bread in a processor to make fine crumbs, then add the butter and parmesan and quickly blend again until the butter is well mixed in. Sprinkle the topping over the hot pot mixture to evenly cover the surface. Grill until golden. Green Beans & Parmesan Shavings Serves 10 Ingredients 1.2 kg frozen beans Ground black pepper 25g butter 50g parmesan 1 tbsp olive oil Cook the beans in boiling salted water until just tender, still with a bite. Meanwhile use your potato peeler to prepare 50g parmesan shavings. Drain the beans and return to the pan with the oil and butter, season with the black pepper. Mix together and put into your serving dishes, sprinkle the parmesan shavings over the top and serve.

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Dessert - Spiced Peach Crumbles Serves 10 Pre-heat the oven to 180˚C/gas mark 4. Ingredients 800g can peach halves (drained) 8 cardamoms (crushed to release the seeds) 100g raisins 125g unsalted butter 250ml white wine Crumble mix: 200g plain flour 100g unsalted butter 125g brown sugar Melt the butter in a saucepan, add the crushed cardamom seeds without their husks, stir over a gentle heat for a couple of minutes, then add the raisins, warm these through so they absorb the buttery and spicy flavour then add the wine stirring and boiling until most of the liquid evaporates. Remove from the heat. Chop the peaches into 2cm chunks and add to the saucepan stir gently to mix everything together do not break up the peach chunks. Divide the mixture evenly between the 10 ramekins. To make the crumble: Place all the crumble ingredients into a large bowl and using your fingertips rub them lightly together until you have a uniform mixture resembling fine breadcrumbs (cold hands help the process). Top the ramekins with the crumble pressing down lightly to make them even, and then run a fork over the surfaces to make them crumbly. Bake the crumbles on a high shelf for 20 to 25 mins or until the tops are golden. Serve warm.

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Day Two Starter - Winter Vegetable Broth Serves 10 Ingredients 500g trimmed weight leeks, finely sliced 160g onions finely chopped 420g carrots diced (1cm) 250g celery sticks sliced (0.5cm) 5 tbsp finely chopped parsley 1¾ tsp dried thyme 2l vegetable stock (made from 3 “bouillon 100% vegetal legumes & huile d’olive” cubes) Put a quarter of the stock into a large saucepan and cook the leeks and onions in this until soft. Add the carrots, celery and another quarter of the stock and cook for a further 5 minutes on a medium to high heat. Add the remaining stock, dried thyme and the courgettes, bring to the boil and simmer for 10 minutes or until the courgettes are cooked through. Stir in the parsley just before serving. Main course - Orange & Soy Duck Serves 8 Pre-heat oven to 190°C/gas mark 5 Ingredients 1.4kg duck breasts Grated rind & juice of 4 oranges 4 tbsp vegetable oil 2 cloves of garlic crushed 4 tbsp soy sauce With a sharp knife score the duck fat in a criss-cross pattern nearly to the level of the meat. Whisk the oil and soy sauce together with the orange rind and juice and the garlic. Place the duck breasts in a shallow dish and pour the marinade over the top. Cover and chill for 1 hour turning occasionally. Remove duck from marinade and cook in a roasting tin in the oven for 30 mins. If you want to ensure crispy skin, dry fry the breasts in a shallow frying pan skin side down for 5 – 10 minutes on a low heat before cooking in the oven. Reduce the oven cooking time accordingly. Remove from tin and keep warm. Sieve the marinade and then boil it over a high heat until syrupy and serve poured over the duck, any extra can be put into a jug for guests to help themselves.

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Leek & Goats Cheese Pie - Vegetarian Serves 8 Pre-heat the oven to 200°C/gas mark 6 Ingredients 225g short crust pastry 300ml cream 900g trimmed leeks, sliced 2 eggs, lightly beaten 50g butter Salt & pepper 1tbsp oil 225g puff pastry 100g goats cheese, crumbled Beaten egg to glaze Roll out the short crust pastry to line the base of a 23cm pie dish. Fry (sauté) the leeks in the butter & oil for 5 minutes. Spoon into the pie dish & top with the cheese. Beat the cream & eggs together; pour this mixture into the pie dish & season. Roll out the puff pastry & top the pie with it. Glaze with the beaten egg, then bake in the oven for 40 mins until the pie is golden. Reduce the cooking time if you are making a smaller quantity. Fried peas & garlic Ingredients (per person) 100g frozen peas Black pepper ½tsp butter Garlic, crushed Sugar to taste Fry (sauté) the frozen peas in the butter. After 2 minutes add a little sugar, lots of black pepper and a pinch of crushed garlic to taste. Cover and cook gently until the peas are tender – about 5 mins.

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Sautéed Cauliflower Florets Serves 8 Pre-heat the oven to 200°C/gas mark 6 Ingredients 800g cauliflower cut into florets of 2cmx3cm 4 tbsp olive oil 200g finely chopped onion 4 tsp cumin seeds 2 tsp ground coriander Drop the florets into boiling salted water, return to the boil and then continue to cook for 2 minutes. Drain the florets in a colander then pour cold water over them to stop the cooking process and leave to drain well. Meanwhile, heat the oil in a pan large enough to take the amount of cauliflower you are cooking, when the oil is hot add the spices and cook for 30 seconds before adding the onions. Cook these gently for a couple of minutes just to soften them. Now add the florets, keep turning them over so they absorb all the flavours. Cook like this for about 5-10 minutes so they are piping hot yet still with a bite, they are not meant to be soggy. Steps 1 and 2 could always be done in the moening and the florets stored in the fridge until required for the final part of the recipe. Potatoes Boulangère Serves 12 Pre-heat the oven to 200°C/gas mark 6 Ingredients 1.3L chicken stock (4 stock cubes) 150g butter Leaves from 12 sprigs of thyme 300g onion, thinly sliced 2.7kg potatoes, peeled and cut into slices 5mm thick Boil stock until reduced by half then add the butter, thyme leaves and some pepper. When the butter has melted, add the sliced potatoes and onions. Bring to the boil & then simmer with a lid on for 10 minutes or until the potatoes are just tender when pierced with a knife. Lightly butter 2 shallow baking dishes (23 x 31cm), layer the potatoes and onions in the dishes then pour the stock over. Cover loosely with foil and bake for 40 – 50 mins.

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Dessert - White Chocolate Mousse with Muddled Raspberries Serves 10 Ingredients 250g frozen raspberries 580ml VERY cold crème liquid 200g white chocolate 1¼ sachets of chantifix 20g icing sugar Break up the chocolate and melt in a bain-marie or in the microwave. Bring to the boil 80ml of the cream and pour onto the melted chocolate, mix together and leave to cool. Whisk the cream for one minute then add the Chantifix, (for this recipe do not add the sugar as recommended on the Chantifix packet). Carefully mix the chocolate and cream mixture into the whipped cream so they are fully incorporated. Divide the mixture between the 10 ramekins and chill in the fridge for at least 1 hour. Meanwhile crush the frozen raspberries with the icing sugar and store this mixture in the fridge until ready to serve. To serve: Top each ramekin with a little of the muddled raspberries.

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Day Three Starter - Courgette Crumbles Serves 8 Ingredients A little butter for the ramekins Filling: Crumble topping: 700g courgettes trimmed 100g bread 440g St Moret 50g butter ½ tsp nutmeg 50g freshly grated Parmesan Salt and pepper Finely grate the courgettes, put into a sieve and squash down with a ladle or wooden spoon to squeeze out as much liquid as possible. Mix the courgettes in a bowl with the St Moret adding nutmeg and seasoning to taste then divide between 8 buttered ramekins. Make the crumble by whizzing the bread in the processor to make fine crumbs, add the butter and Parmesan and quickly blend again. Sprinkle the crumble over the courgette mixture to evenly cover the surface. Place on a baking tray and cover loosely with foil and bake for 15-20 minutes. Remove the foil for the last 5 minutes so that the top goes golden brown. To save time, prepare the courgette filling and the crumble topping in the morning, store in the fridge and assemble the ramekins in the evening. Main course - Mushroom Stuffed Chicken with Garlic Green Beans, Broccoli

& Roast Potatoes Serves 8 Pre-heat the oven to 190°C/ gas mark 6-7 Ingredients 8 Chicken breasts 10g honey 150g cream cheese 10g fresh basil 200g mushrooms 2 tsp wholegrain mustard 2 cloves garlic 2 tsp Worcestershire sauce 500g broccoli 2 tbsp flour 1200g potatoes 20g butter 500g green beans 300ml chicken or veg stock 1 large onion

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For the chicken: Mix together 1 clove of crushed or finely chopped garlic and the shredded basil with the cream cheese and lightly season. Make an incision across the length of the chicken breast to create a cavity (be careful not to pierce through the other side of the breast). Stuff the chicken with the cream cheese and finely sliced mushrooms. Brush the chicken lightly with the honey to give colour when baking. Place the chicken on a lightly greased or non-stick oven tray in the centre of the oven and bake for 20-30 mins or until cooked. (Remember to ALWAYS probe any meat you cook to ensure it has reached 75°C or above.) For the roast potatoes: Pre-heat the oven to 200°C. Peel the potatoes and slice into 5cm chinks (allow 3-4 pieces per person). Put into a pan of cold water and place on heat. When the water comes to a vigorous boil wait 2 mins then drain the potatoes into a colander. Shake the potatoes around to roughen the edges (this allows the potatoes to become more crisp when roasting). In the mean time heat the vegetable oil in a tray in the oven (roughly 4 mins depending on the oven). Remove the tray from the oven and place the potatoes in the tray, make sure they’re evenly coated in oil. Return the tray to the oven and roast for an hour or until golden and crisp. Remove the tray and rotate the potatoes half way through and then return to oven. For the broccoli: Bring pan of water to the boil. Cut the broccoli into small florets and drop in the boiling water. Boil for 5-8 mins or until tender. For the green beans: Bring a pan of water to the boil. Add the green beans. Cook for 3-4 mins, drain and return to the pan. Mix in a knob of butter and a clove of crushed garlic. Stir in until butter has melted and serve immediately. For the gravy: Put a pan with the butter in on a low to medium heat. Add the onions and soften for 4 mins, then add the mustard and Worcestershire sauce. Sprinkle over the flour and mix until no flour is visible. Slowly add the stock whilst stirring to ensure a nice smooth gravy. Bring to the boil. Remove from the heat (serve hot).

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Rice & Vegetable Bake - Vegetarian Serves 2 Base: 50g chopped onion ½ beaten egg 60g long grain brown rice 1 tbsp olive oil 150ml veg stock (½ stock cube) Salt & pepper Topping (for 2 individual dishes): 1 tsp butter Salt & pepper 1 tsp flour 40g Parmesan 180ml milk ½ beaten egg Sprinkle of nutmeg Filling: ½ tbsp olive oil 60g diced red pepper 100g leek trimmed and sliced 50g chopped courgette 1 crushed garlic clove 75g chopped tomato 50g sliced mushrooms Salt & pepper to taste Base Melt the oil in a pan, add the finely chopped onion and cook until transparent. Add the rice and vegetable stock. Bring to the boil then cover and simmer gently for about 20-30 minutes or until the rice is cooked and all the liquid absorbed. If necessary add more stock to prevent the rice sticking. Cool then stir in the lightly beaten egg. Season to taste with salt and pepper. Press the mixture in to the base of your 2 small greased oven proof dishes. Filling Melt the oil in a frying pan, add the leek and garlic and cook for a minute. Then add the mushrooms and pepper and cook for another minute. Finally add the courgette and tomato and continue to cook for another 5 minutes until the vegetables are tender. Season to taste with salt and pepper and cover each rice base with the mixture. Topping Melt the butter in a pan. Stir in the flour and cook over a gentle heat for a minute. Add the milk and stir until the sauce boils and thickens. Remove from the heat and stir in half of the grated cheese. Allow to cool slightly then add the beaten egg, nutmeg and salt and pepper. Pour over the vegetable filling and top with the remaining grated cheese. Bake in the oven at 190°C/gas mark 5 for 25 - 30 minutes until golden.

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Almond Pear Flan Serves 12 Pre-heat the oven to 180°C/gas mark 4 Ingredients 150g butter 150g caster sugar 50g plain flour 150g ground almonds 2 beaten eggs 2 egg yolks 8 tinned pear halves, sliced evenly 4 tbsp apricot jam Ready made shortcrust pastry rolls x 2 (or 450g) Line two 24cm flan dishes with the pastry and leave to chill while preparing the filling. Beat together the butter and sugar until light and fluffy, mix in the ground almonds, flour, beaten egg and egg yolk. Put all this mixture into the two flan dishes. Level with a spatula and place the pear slices over this, pressing them down slightly. Bake in the oven for 45 - 50 minutes until the flans are golden and firm to the touch. Bring the jam to the boil with 2 tbsp water in a small pan, stirring with a wooden spoon. Remove from the heat and sieve the hot jam, then use this to glaze the flan while it is still warm.

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Day Four Starter - Red Lentil Soup Serves 8 Ingredients 2 x 400g tins tomatoes 150g red lentils 200g onion, peeled and finely chopped 2 tsp ground cumin 1 tbsp brown sugar 1 garlic clove crushed 1 tbsp Worcestershire sauce Salt & pepper 1 tbsp tomato puree 3 veg stock cubes & ½ tsp Marmite made up to 1.5L with boiling water Garnish: Cream or crème fraiche Fresh herbs Tomatoes, chopped & de-seeded Place the onion in a pan with 275 ml of the stock and bring to the boil then cover the pan and simmer gently for 10 - 15 minutes or until the onion is soft. Remove the lid and increase the heat and cook until all the liquid has evaporated. Add the garlic and tomatoes and cook for a couple of minutes. Then add the rest of the ingredients except the salt (it toughens the lentils). Cover and simmer for 30 minutes or until the lentils are tender. The soup has to be liquidised (easier once it has cooled). When you have finished processing it return it to the saucepan to reheat and add the seasoning at this stage. Serve with a dollop of cream topped with a sprinkle of herbs or chopped tomato flesh.

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Main course - Three Fish Pie Serves 6 Pre-heat the oven to 200°C/gas mark 6 Ingredients For the potato topping: 1.2kg potatoes (cubed) Salt & pepper Knob of butter 60g Gruyere cheese A little milk For the fish filling: 75g Butter 2 Leeks (sliced) 75g plain flour 150ml White wine 568ml milk 2 tbsp chopped parsley 750g salmon, smoked haddock & cod (skinned & cut in to cubes) 6 hard boiled eggs (peeled & quartered) Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with a little butter and milk. Add pepper and taste to check the seasoning. Add more salt and pepper if required. For the fish filling, melt the butter in a saucepan, add leeks and stir over heat. Cover with a lid and simmer gently for 10 mins or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add parsley and fish. Stir over the heat for 2 mins, then spoon in to an ovenproof casserole dish. Scatter over the eggs. Allow to cool until firm. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 mins or until lightly golden brown on top and bubbling around the edges.

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Mushroom & Pine Nut Parcels - Vegetarian Serves 2 Pre-heat oven to 200°C/gas mark 6 Ingredients 2 square sheets of flaky pastry measuring 15 x 15 cm 25g butter 25g onion finely chopped ½ tbsp Worcester sauce 100 g mushrooms, chopped 2 tsp redcurrant jelly 1 tsp ground cumin 25g pine nuts 1 tsp ground coriander ½ tbsp chopped fresh parsley 3 tbsp red wine Salt & freshly ground black pepper ½ tsp honey 1 egg, beaten Heat a frying pan on the hob to dry fry the pine nuts until they are light brown; be careful they can burn easily. Remove the pine nuts from the pan add the butter and gently fry the onions for about 5 minutes until they become translucent, add the spices and mushrooms and cook on a medium to high heat for another 5 minutes stirring all the time. Add the redcurrant jelly and when dissolved add the red wine, honey and Worcester sauce: cook on a high heat to reduce the liquid to nothing. Add the pine nuts, parsley and salt and pepper to taste. This mixture can be left in the fridge until needed for up to 2 days. To make up: Brush the edges of the pastry squares with the beaten egg and put half of the mixture onto the centre of each square. Bring two opposite corners of pastry together joining them together by letting one overlap the other in the centre of the parcel, repeat with the other two corners. Brush with the beaten egg and place on a baking tray lined with grease proof paper. Bake for about 20 minutes until golden brown. If you think they are browning too quickly cover lightly with tin foil for a few minutes. Broccoli Spears Serves 8 Ingredients 900g broccoli Wash the broccoli and cut into florets of about 5cm in length. Add to a pan of boiling salted water. Bring the water back to the boil, cover and simmer for about 12-15 mins or until just tender. Timings will depend on the size of the florets.

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Carrot batons Ingredients per person Allow 1-2 carrots 2g (about ¼ tsp) butter ½ tsp chopped parsley Peel or scrape the carrots, slice them lengthways into even sized pieces. Boil until just tender. Toss in melted butter and serve sprinkled with chopped parsley. Dessert - Lemon Posset Serves 12 Ingredients 2 X 397g cans of Nestle lait concentré sucré 300ml crème liquide Finely grated zest and the juice of 8 lemons (approx 300ml) To serve: 2 tbsp chopped mint leaves 2 tbsp granulated sugar A good squeeze of lemon juice Whisk the cream and condensed milk together until thick and light (5-6 mins). Add zest and juice of lemons and whip for a few more seconds, the mixture will quickly thicken. Spoon into ramekins and chill for at least 1½ hours. To serve: Mash the mint leaves up with the sugar and lemon juice and drop a little onto each serving.

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Day Five Starter - French Onion Soup Serves 4 Ingredients 50g butter 3 tbsp brandy 1kg onions thinly sliced 100ml white wine 2 garlic cloves (chopped) Sea salt & ground black pepper 1 litre fresh beef stock For the croutons: 8 slices French bread 2 cloves of garlic cut in half 100g Emmental rapé Melt the butter in a medium sized pan, add the onions and garlic and gently and gently fry over a low heat for 30-35 mins, stirring occasionally, until the onions are really soft and a rich dark brown colour. THIS STAGE OF THE RECIPE IS REALLY IMPORTANT, THE LONG SLOW COOKING OF THE ONIONS GIVES THE SOUP ITS’ LOVELY RICH FLAVOUR AND COLOUR. Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add 2 tbsp brandy and beef stock. Bring back to the boil and simmer for 10-15 mins. Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of the garlic clove. Top with the cheese and grill until the cheese has melted. Taste the soup and season as required with salt and ground black pepper. Add 1 tbsp of brandy to boost the flavour and stir well. Serve into bowls and add the croutons just before serving to the table before the croutons go soggy. Sprinkle with freshly chopped parsley.

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Main course - Pork Apple & Cider Casserole Served with Sage Dumplings Serves 4 Pre-heat oven to 160°C/gas mark 3 Ingredients 800g pork cut into 3cm pieces 2 garlic cloves (crushed) 40g plain flour 375ml chicken stock 2 tbsp olive oil 250ml apple cider 6 shallots peeled 1 bulb fennel thickly sliced 1 bunch baby carrots trimmed and peeled 2 dried bay leaves For the sage dumplings: 225g self raising flour 50g butter (chopped) 1 tbsp finely chopped sage 160ml buttermilk 250g green beans Place the pork on a plate and sprinkle with flour, then gently toss and coat. Heat half the oil in a frying pan over a medium heat. Add ⅓ of pork and cook, turning occasionally for 2-3 minutes or until brown all over. Transfer to a bowl, repeat the remaining 2 batches of pork. Heat the remaining oil in a pan over medium heat and add the shallots and cooking, stirring occasionally for 5 mins or until golden brown. Add the fennel and garlic and cook, stirring occasionally for 5 mins or until the fennel is tender. Add the pork and cider and bring to the boil. Add the chicken stock and bay leaves and stir to combine. Remove from heat. Put all ingredients into a casserole dish cover and bake stirring occasionally for 1 hour or until pork is tender. Add the carrots and stir to combine. Bake for a further 30 mins or until pork is tender and sauce is thickened. Taste and season accordingly with ground black pepper and salt. Increase the over temp to 200°C. To make the dumplings place the flour and sage in a bowl, add the butter and use your fingertips to rub the butter into the flour until it resembles fine bread crumbs. Season with salt and pepper as required. Add the buttermilk and stir until a sticky dough forms. Spoon tablespoons of the mixture over the top of the casserole. Bake for a further 15 mins or until the dumplings are golden brown and puffed. Serve immediately with steamed green beans.

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Ricotta Cakes & Red Pepper Relish - Vegetarian Serves 2 Rice cake ingredients: 30ml olive oil plus another 30 ml for frying the rice cake 40g Arborio rice 2 spring onions 50g mushrooms 25g grated cheese 75g Ricotta Salt & pepper 25g breadcrumbs Sprinkle of plain flour Relish ingredients: 25g green chilli seeded & finely chopped 1 red pepper seeded & chopped 200g canned chopped tomatoes 1 garlic clove crushed 1 tbsp brown sugar 1 tbsp wine vinegar In the morning make the cakes and the relish. Ricotta cakes: Cook the rice in plenty of boiling water until it is nice and fluffy, drain but do not rinse, you want the rice nice and sticky to help bind the ingredients. Finely chop the onion and mushrooms and gently fry in the first 30ml olive oil. These should be soft enough after a couple of minutes. Remove the pan from the heat and add the ricotta, grated cheese, breadcrumbs, cooked rice and salt and pepper for seasoning. Mould the mixture into four balls and flatten these down to make 4 nicely shaped cakes. Then sprinkle a little flour on to the tops, turn them over and repeat. Cover and store in the fridge until the evening; this helps them firm up and lets the flavours develop. Relish: Put the chilli, pepper, tomatoes and garlic in a pan with the sugar and vinegar. Bring to the boil then simmer for 10 minutes or until reduced by half. Leave to cool and store in the fridge until needed in the evening. In the evening fry the cakes in the second 30ml of olive oil over a low to medium heat for 6-7 minutes each side turning once. Serve with the cold relish.

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Dessert - Tarte aux Myrtilles Serves 10 Pre-heat oven to 200˚C/gas mark 6 Ingredients 1 roll of short crust pastry (pâte brisée) 500g defrosted myrtilles 2 eggs 25g flour 175ml crème liquid 1 dessert spoon of Crème de Cassis 125g caster sugar (sucre semoule), plus extra for sprinkling Place the pastry in a 25cm flan dish with the excess laying over the edge. Trim the pastry to size either by rolling a rolling pin over the flan dish or with a knife then put in the fridge whilst you prepare the filling. Mix together the eggs, cream, sugar, flour and cassis until smooth. Place the fruit in the flan dish and pour this mixture over the top. Lightly sprinkle with a little extra sugar and bake for about 35 minutes Serve cold, as the filling will then be set and the flavour developed.

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Day Six Starter - Bean & Feta Salad Serves 12 Ingredients 800g tin white beans (haricots blanc cuits), drained & rinsed 200g red onion, peeled & very finely sliced 600g cherry tomatoes (about 45), washed & quartered 300g feta, cut into 2cm to 3cm chunks 6 tbsp olive oil 6 tsp red wine vinegar Pepper, but no salt as the Feta is salty 5 tbsp finely chopped parsley (this weighs roughly 25g using 12 sprigs, depending on their size of course) Gently mix everything together, add pepper to taste and serve on side plates. Main course - Moroccan Lamb Tagine Serves 4 Ingredients 1 tsp cayenne pepper 2 large onions (grated) 2 tsp ground black pepper 4 tbsp olive oil 1 tbsp paprika 3 cloves garlic (crushed) 1 tbsp ground ginger 55g dates (cut in half) 1 tbsp turmeric 55g sultanas or raisins 2 tsp ground cinnamon 115g dried apricots (cut in half) 1.1kg shoulder of lamb (trimmed & cut to 5cm chunks) 85g flaked almonds 570ml tomato juice 1 tbsp clear honey 2 x 400g tins chopped tomatoes 2 tbsp coriander (roughly chopped) 600ml lamb stock 2 tbsp parsley (roughly chopped) Overnight prep! Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half the spice mix. Cover and refrigerate overnight.

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Next day! Pre-heat the oven to 150˚C/gas mark 2 Heat 2 tbsp of olive oil in a casserole dish, add the grated onion and remaining spice mix and cook over a gentle heat for 10 mins or until the onions are soft but not coloured. Add the crushed garlic for the last 3 mins. In a frying pan heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. Deglaze the frying pan with 150ml of tomato juice and add these juices to the casserole dish. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, lamb stock and honey to the casserole dish. Bring to the boil, cover with fitted lid, place in oven and cook for 2-2 ½ hours or until the meat is meltingly tender. Sprinkle over the chopped herbs and serve. Moroccan Chickpea Casserole – Vegetarian Serves 2 Ingredients 50g sultanas ½ tsp ground cumin 50ml boiling water ½ tsp ground coriander ½ tbsp. sunflower oil ¼ tsp cayenne pepper 1 onion (finely chopped, about 40-50g) 50g tomato puree 1 clove garlic (chopped) 150g chopped tinned tomatoes 1x 225g can chickpeas Pinch of salt 150ml vegetable stock Garnish: 2 tbsp plain yogurt 3 tsp chopped fresh parsley Put the sultanas in a bowl and pour over the boiling water. Heat the oil in a saucepan, add the onions and fry for a couple of minutes until they become translucent then add the garlic and spices, continue to cook for another minute stirring all the time. Add the drained chickpeas and cook for another few minutes, stirring gently so that they absorb the flavours. Add the tomato puree and cook for a further minute until the puree turns deep red colour. Add the stock. tomatoes and the drained sultanas. Bring to the boil, reduce the heat. Bring to the boil, reduce the heat and simmer uncovered for about 10 mins. The casserole is ready when the sauce has nicely thickened, it should not be runny. Adjust the seasoning to taste and when serving garnish with the yogurt, and top with the chopped parsley.

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Couscous Serves 8 Preparation time: 5 mins Cooking time: 5 mins 450g Couscous 750ml warm vegetable stock (1 ½ stock cubes) 3 mixed peppers (diced) Pour the couscous into a bowl, level out and pour the warm stock over to cover. Season and leave for 5 mins, then fluff up with a fork. Ratatouille Serves 8 Preparation time: 10 mins Cooking time: 30 mins Ingredients 500g aubergine (cubed) 2 tsp dried basil 500g courgettes (cubed) 1 pinch ground black pepper 150g onions (sliced) 1 pinch salt 1 garlic clove (crushed) 1 tsp olive oil 2 tins tinned tomatoes ½ vegetable stock cube 1 tbsp tomato puree Cut the aubergine and courgette into cubes, sauté in a large pan on a medium heat until they start to brown. Remove the vegetables and place on some kitchen towel to drain off any excess oil. Add the sliced onion and crushed garlic to the pan and sauté for 2 minutes. Add 2 tins of chopped tomatoes, 1 tbsp of tomato puree, basil, seasoning and the crumbled stock cube to the pan. Add the vegetables to the pn and simmer for 25-30 mins, or until the vegetables are soft. Season to taste and serve hot. Cheese & Fruit As a rough guide allow 100g of cheese per person and serve with bread, fruit and nuts using the following cheeses: Beaufort Tomme de Savoie Bresse Bleu Buche de Chevre Pave d’Affinois Perac

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Children’s Menus Week One Day One

• Chicken goujons with chunky homemade chips & green beans • Fresh fruit salad

Day Two

• Shepherd’s pie with carrots • Chocolate mousse

Day Three

• Macaroni cheese • Yoghurt

Day Four

• Homemade pizza with salad • Jelly

Day Five

• Grilled sausages with mashed potato, gravy & peas • Ice cream & chocolate sauce

Day Six

• Meatballs in a tomato sauce with penne pasta • Fruit flavoured mousse

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Week Two Day One

• Lasagne with salad & herby bread • Jelly & ice cream

Day Two

• Breaded chicken shapes with homemade chunky chips, peas & sweetcorn • Fresh fruit salad

Day Three

• Terrific turkey schnitzels with baby jacket potatoes & broccoli • Chocolate mousse

Day Four

• Cauliflower & broccoli cheesy bake with carrots & peas • Yoghurts

Day Five

• Meatballs in tomato sauce with tagliatelle • Apple crumble & custard

Day Six

• Homemade pizzas with salad • Ice cream with chocolate sauce

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Christmas Day Menu Christmas Breakfast

• Bucks Fizz • Bacon, scrambled egg & grilled tomatoes • Cereals • Yoghurts • Fresh bread & jams • Croissants & pains au chocolat • Fruit juices • Tea & coffee

Afternoon Tea

• Mulled wine • Mince pies • Yuletide chocolate log

Evening Meal

• Sparkling wine with a squeeze of fresh lime • Smoked salmon roulade (cucumber cups for vegetarians) • Blinis with warm asparagus & lemon crème fraîche • Spicy red pepper & gorgonzola paté with a tomato salad • Roast turkey with homemade herb & onion stuffing • Sausages wrapped in bacon • Cranberry sauce • Rich gravy • Oven roasted potatoes • Brussels sprouts • Honey glazed carrots • Cauliflower cheese • Christmas pudding with brandy butter & cream • Tea, coffee & chocolates

Vegetarian option: Nut roast

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Yuletide log Serves 8 Preparation time 20 mins Cooking time 7 - 10 mins Pre-heat oven to 220°C /200°C for fan Ingredients 3 eggs 2 tablespoons cocoa powder 75 g (3 oz) caster sugar 65 g (2 ½ oz) plain flour, sifted For the filling and icing: 100 g (4 oz) butter or margarine 50 g (2 oz) plain chocolate 225 g (8 oz) icing sugar Holly leaves & icing sugar to decorate Line and grease a 23 x 30 cm / 9 x 12-inch Swiss roll tin/flat baking tin. Whisk the eggs and sugar until pale and very thick. Fold in the cocoa and flour with a metal spoon, then pour the mixture into the tin. Bake in a hot oven for 7 - 10 minutes. Place a clean tea towel on a work surface, cover with greaseproof paper and sprinkle with caster sugar. Turn the Swiss roll out on to the paper. Trim off the crusty edges and lay a sheet of greaseproof paper on top of the cake. Roll up tightly to enclose the paper. Allow to cool. Beat the butter or margarine and icing sugar until pale. Melt the chocolate in a basin over a saucepan of hot water and add it to the mixture. Unroll the cake, remove paper and spread with some butter cream. Roll up and cover with the remaining butter cream. Run a fork through the butter icing to create a log effect. Sprinkle with icing sugar. *Alternatively fill the cake with whipped cream and halve the ingredients for the butter cream, using this to decorate the cake.

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Mince Pies Serves 12 Preparation time: 10 mins Cooking time: 12-15 mins Pre-heat the oven to 200°C /180°C for fan Ingredients 350g Christmas mincemeat 40g caster sugar 200g plain flour, sifted 75g ground almonds 125g butter, diced 1 egg, beaten Milk to glaze Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Bring the mixture together with your hands, wrap in cling film and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill the pies for about 30 minutes, then bake for 12-15 minutes until golden brown Brandy Butter Ingredients 75g butter 75g caster Sugar 3tsp brandy Cream butter till white and beat in sugar gradually. Add brandy 1 teaspoon at a time, beating thoroughly. If it looks like it’s starting to curdle do not add all the brandy. The butter should be soft and light but firm. Pile into a small serving dish and sprinkle the top with caster sugar. Place in the fridge or a cool place to firm up. Serve with Christmas pudding and mince pies or mince tarts

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Smoked Salmon Roulade Makes 12 1 packet smoked salmon (4 slices) 100g cream cheese ½ cucumber Lay out the salmon slices so that edges overlap to form a rectangle/square that can be rolled Spread the cream cheese over the salmon slices using a knife warmed in hot water. Rinse the knife in a mug of hot water regularly. Start to roll the salmon from one edge until forms a Swiss roll approx 1 ½” diameter. Wrap the roll tightly in cling film and chill until required. Just before serving, slice the salmon Swiss roll into ¾ slices using a warm sharp knife. Lay each slice of salmon roll on a thin slice of cucumber to serve. Cucumber Cups Serves 4 Ingredients ½ cucumber ½ clove garlic 100g cream cheese ½ tsp tomato puree Crush the garlic or chop VERY finely, mix with the cream cheese and tomato puree, set aside. Take the cucumber, remove the ends and discard. Take a fork and score the length of the cucumber on all sides. Take a teaspoon and gently scoop out approx ½ the seeds leaving a small hollow but not going too far as to go all the way through. Cut the cucumber into 2cm lengths. Spoon the cheese/garlic/tom mixture into the hollow so it is slightly raised and serve. You can change the filling to anything you like…tuna, smoked salmon with cream cheese. Blinis with Warm Asparagus and Crème Fraiche Serves 12 1 packet 12 blinis Juice of 1 lemon 100 ml crème fraiche 6 sprigs asparagus Olive oil Mix the Crème Fraiche and juice of the lemon together. Wash the sprigs of asparagus and cut into 12 x 3cm pieces. Sprinkle with olive oil, salt and pepper. Place asparagus under a hot grill (or saute) or in the oven for approx 10 mins until softened. Place approx 1 tsp crème fraîche on each blini. Place 1 piece warm asparagus on each blini. Top with parma ham if desired for non vegetarians.

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Spicy Gorgonzola & Red Pepper Pate with a Tomato Salad This lovely pate can also be served in ramekins, with a tomato salad and crusty bread as a starter. Ingredients 250g Gorgonzola 2 small shallots, finely chopped 2 red peppers, roasted with skins removed 2 tbsp sour cream or crème fraîche Dash Tabasco or pinch cayenne 1 tsp castor sugar Cut up peppers into approx quarters, removing the pith and pips. Roast off the pepper quarters with some olive oil for approx 20 - 25 mins or until soft Remove skins from peppers (blanche in boiling water if necessary). Put all ingredients into a blender/mixer or bowl and mix together with mouli. Purée until smooth. Chill for minimum 4hrs – it is not a solid, solid paté but does need to become spreadable. Serve with Melba toasts (small triangles of sliced bread, toasted) or crostini (sliced French bread toasted (can rub with garlic or herb butter before toasting if desired) and bread sticks, or crudities. Roast Turkey Serves 8 Preparation time: 10 mins Cooking time: 120 mins Pre-heat the oven to 180°C /160°C fan Ingredients 50g butter 1tbsp fine cut mixed herbs 2 garlic cloves, crushed Pinch ground black pepper 2 lemons, quartered 150g onions, quartered 1 tsp rosemary 1 pinch salt 1 turkey Make a paste from the butter, herbs, crushed garlic and seasoning. Make a cavity between the breast and skin by slicing the skin with a sharp knife, then ease them apart with your fingers. Fill this space with the butter mixture, do the same with the turkey legs for more flavour. Cut the lemon and peeled onion into quarters and place inside the turkey, pour a little olive oil over the turkey with a little seasoning and rub it over the bird. Place the turkey in a large baking tray and cook in the middle of the oven uncovered for 1½ - 2 hours. Check the dish every 20 minutes to baste the turkey, if the turkey is too dry add a little water to it. Once the turkey starts to become nice and brown cover with tin foil to finish off the cooking for the correct time according to its weight. Once the turkey is cooked take it out of the oven and let it rest for 10 minutes before carving.

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For the gravy: Take the turkey out of the dish while you are letting it rest. Pour the juices from the baking dish into a saucepan and place on the warm hobs and stir all the juices together while they are slowly cooking. Add flour to thicken the gravy. If there are not enough juices in the tray, use this as a base and add liquid (red wine/beef stock/chicken stock) to it until you get the right taste and consistency. Now you need to add some more flavours as you prefer – ideas include 1-2 tbsp red currant jelly or cranberry sauce, Worcester sauce, Marmite, garlic & herbs, red wine/sherry/port or even a square of dark chocolate to hot, but not boiling gravy. Nut Roast Serves 4 Preparation time: 20 mins Cooking time: 40 mins Pre-heat the oven to 170°C /160°C fan Ingredients 25g butter 3 eggs 250g cashew nuts, crushed 1 tsp chopped fresh basil 3 garlic cloves, crushed 110g mushrooms, sliced 170g onions, sliced 100g pine nuts 400ml veg stock cubes 80g walnut pieces Grind the cashew nuts in a blender or using a rolling pin. Add the stock to a saucepan, add the sliced onions and crushed garlic. Bring to the boil and simmer for 5 minutes, there should be enough liquid in the pan after simmering that the onions still float slightly, if not add a little more stock. In a large bowl combine eggs, butter, chopped basil, broken walnuts, pine nuts and the sliced mushrooms. Add 200g of breadcrumbs to the mixture. Season well and fold in the stock, onion mixture and the ground cashew nuts. Grease a loaf tin and pour in the soggy mixture. Cook in the middle of the oven for 40 minutes or until firm and springy.

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Cauliflower Cheese Serves 6 - 8 depending on cauliflower Preparation time: 15 mins Cooking time: 20-25 mins Ingredients 1 tbsp butter 3-4 tbsp grated cheese 1 tbsp plain flour 1 pinch ground black pepper 1 cauliflower Pinch nutmeg 1tbsp wholegrain mustard 1 pinch salt 250ml milk Cut the cauliflower into florets. Cook in a large pot of simmering, salted water, or in a steamer, for around 20/25 minutes, or until the stalk is just tender, then drain well and keep warm. To make the sauce: In a small saucepan, melt the butter until foaming. Sprinkle with the flour and stir constantly with a wooden spoon. Reduce the heat and cook for two minutes without browning, then add the milk gradually, stirring constantly. Add the salt, pepper, nutmeg, mustard and cheese tablespoons of the cheese, and cook gently for five minutes or until the cheese has melted through the sauce. Add a little extra milk if necessary to achieve a pouring consistency or more cheese if too runny. Drain the cauliflower again and place in a serving dish. Pour the sauce over the top, and sprinkle with paprika and a little extra grated cheese.

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Canapés

Day One – Sunday

• Duck & plum sauce wraps • Baked Camembert

Day Two – Monday

• Smoked salmon cream cheese blinis • Crudities with humous

Day Three - Tuesday

• Chicken Caesar wraps • Olive & goats cheese tartlets

Day Four – Wednesday

• Day off

Day Five – Thursday

• Smoked salmon pate • Boursin stuffed cherry tomatoes

Day Six – Friday

• Crab cakes with lime & chilli mayo • Roasted cherry tomato & mozzarella tartlets

Day Seven - Saturday

• Prosciutto, pear & rocket rolls • Mini bruschetta

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Duck & Plum Sauce Wraps Serves 10 (20 tarts) Preparation time: 5 mins (once plum sauce is made) Cooking time: 2 mins (using last nights duck) Ingredients 200g duck cut into matchstick sized strips (saved from the previous evening) ½ cucumber, cut into strips For the plum sauce (make up jar & store in fridge): 1 jar plum jam ½ tsp chilli paste 1 ½ tbsp red wine vinegar ½ tsp ground ginger ¾ tbsp brown sugar 1 garlic clove, minced In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Taste and adjust accordingly. Remove from heat. Cut the wraps into rectangular strips, roughly 5cm by 7cm. Spoon some cucumber, duck and sauce onto each wrap. Roll and skewer with a cocktail stick. Warm though slightly in the oven before serving (2 mins 180°C). Serve, return the remaining plum sauce to a jar and store in the fridge. Baked Camembert Serves 8 -10 Preparation time: 2 mins Cooking time: 15 mins Pre-heat oven to 220°C /200°C fan Ingredients 1 boxed Camembert Salt & pepper 2-3 sprigs of thyme (dried can be used) Pieces of baguette 1 tbsp olive oil Slice the rind off the top of the cheese and place on baking paper. Sprinkle with salt and pepper, spread the thyme leaves over the camembert and drizzle with olive oil. Put into oven and bake for 10 – 15 minutes until cheese is soft in the middle and golden on top. Allow to cool slightly. Serve with chunks of baguette for dipping.

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Smoked Salmon & Cream Cheese Blinis Serves 8 (16 blinis) Preparation time: 5 mins Cooking Time: 0 mins Ingredients 16 mini blinis 5g capers 150 crème fraiche 1 tbsp lemon juice 20g smoked salmon (sliced into small pieces) Pepper Mix the capers, lemon juice and crème fraiche. Place a piece of salmon on a blini and spoon a small amount of the dressing over the top of it. Sprinkle with cracked black pepper. Hummus with Crudities Serves 8 Preparation time: 5 mins Cooking time: 0 mins Ingredients 400g tin chickpeas, rinsed and drained 1 lemon , juiced Olive oil 2 tomatoes , chopped 1/3 red onion, finely chopped paprika to sprinkle Crudities (breadsticks & thin slices of peppers, carrots etc) Whizz the chickpeas to a dryish with a hand held blender. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the red onion and tomatoes and season well. Dust with paprika and serve alongside the crudities

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Mini Chicken Caesar Wraps Serves 10 (20 wraps) Preparation time: 8 mins Cooking time: 0 mins (if using chicken from

previous night) Ingredients 1 chicken breast cooked 2-3 wraps 2 lettuce leaves For the dressing: 6 tbsp mayonnaise 2 tsp Dijon mustard 1 tsp Worcestershire sauce 1 garlic clove, crushed 60g parmesan, grated, plus a few shavings 1 lemon, juiced 2 anchovy fillets (optional, for vegies omit and swap the chicken for tomato) 20 Cocktail sticks Split the chicken into small chunks, cut the lettuce into small pieces also. To make the dressing combine all the ingredients and blend. In a bowl mix the chicken, lettuce and dressing. Cut the wraps into rectangular strips, roughly 5cm by 7cm Spoon some chicken Caesar mixture onto each wrap. Roll and skewer with a cocktail stick Olive & Goats Cheese Tarts Serves 10 (20 tarts) Preparation time: 10 mins Cooking time: 20 mins Pre-heat oven to 200°C /180°C fan. Ingredients 1 ½ 230g pack ready-rolled puff pastry 200g goats cheese 1 egg, lightly beaten Handful pitted black olives, sliced Chopped parsley to serve Unwrap the puff pastry and cut out 20 x 5cm rounds (or squares, you can re roll the pastry to minimise wastage). Now make a light circular dent in the pastry about 0.8mm inside the edge, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up. Place the pastry discs on a lightly greased baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

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Smoked Salmon Pate Serves 10 Preparation time: 10 mins Cooking time: 20 mins Pre-heat oven to 200°C /180°C fan. Ingredients 150g cream cheese 2 cloves garlic crushed Pinch of sugar 1 tbsp lemon juice 20g Smoked salmon (diced into 1cm cubes) 10 x 1cm thick slices of baguette Place the bread slices on oven tray, drizzle with oil and put in oven for approx 3 minutes until bread is crisp. Remove and half. To make the pate beat the cream cheese with lemon juice sugar and garlic then add the smoke salmon. Serve on top of the toasted bread. Boursin Stuffed Cherry Tomatoes Serves 10 (stuffed tomatoes) Preparation time: 5 mins Cooking time: 0 mins Pre-heat oven 200°C /180°C fan. Ingredients 100g Boursin 20 cherry tomatoes Half each cherry tomato, scoop out the centre. Ensure all liquid is drained away. Stuff about 1tsp of boursin into each cherry tomato half and push back together.

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Crab Cakes with Lime & Chilli Mayo Serves 8 - 10 (16-20 balls) Preparation time: 10 mins Cooking time: 20 mins Ingredients 200g cooked crabmeat 1 tbsp chopped flat-leaf parsley 3 tbsp mayonnaise ⅓ red onion, finely chopped 1 egg, beaten 2 handfuls fresh breadcrumbs Butter For the dip: 4 tbsp mayonnaise 1 lime , juiced and zested ½ tsp chilli paste (use sparingly – very spicy) Mix the crab, mayo, onion and parsley. Divide into 16 - 20, shape into balls, and then dip in the egg and coat in breadcrumbs. Firm up in the fridge for 30 minutes. Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden. Mix the mayo, lime juice and chilli paste. Serve the balls with the dip alongside. Roasted Cherry Tomato & Mozzarella Tartlets Serves 10 (20 tarts) Pre-heat oven to 200°C /180°C fan Preparation time: 10 mins Cooking time: 20 mins Ingredients 1 ½ 230g pack ready-rolled puff pastry 250g cherry tomatoes (halved) 1 egg, lightly beaten 1 tbsp green pesto 150g mozzarella cheese Unwrap the puff pastry and cut out 20 x 5cm rounds (or squares, you can re roll the pastry to minimise wastage). Now make a light circular dent in the pastry about 0.8mm inside the edge, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up. Place the pastry discs on a lightly greased baking sheet and brush all over with the egg. Spread a thin layer of pesto over the inner circle. Place 2-3 tomato halves in the centre of each tartlet and tear small mozzarella chunks over the top. Cook for 15-18 mins until the pastry is puffed and golden brown.

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Prosciutto, Pear & Rocket Rolls Serves 8 (16 rolls) Preparation time: 8 mins Cooking time: 0 mins Ingredients 1 ripe but firm pears, cored & halved 2 handfuls of rocket 1 tsp lemon juice 8 slices prosciutto 20g Parmesan or Grana Padano, 16 cocktail sticks shaved with a potato peeler Cut each pear half into 4 long pieces, to make 16. Combine the pears and lemon juice and season. Put a pear slice and a few leaves of rocket on each prosciutto slice. Add a shaving of Parmesan, roll tightly and secure with 2 toothpicks. Roll all the others, then cut each in half in between the toothpicks. Mini Bruschetta Serves 10 (20 bruschetta) Preparation time: 5 mins Cooking time: 6 mins Pre-heat oven to 200°C /180°C fan. Ingredients 10 x1cm thick slices of baguette 2 tomatoes diced ¼ red onion finely diced 1 garlic clove thinly sliced 1 tsp lemon juice 2 tbsp parmesan grated 1 tsp basil (fresh or dried, you can also 1 tsp chilli paste (optional) substitute for dried herbes de Provence) 3 slices of salami (optional – don’t use if you have vegie guests) Place the bread slices on oven tray, drizzle with oil and put in oven for approx 3 minutes until bread is crisp. Mix the other ingredients in a bowl, season. Remove bread toasts from oven. Flip. Place some of the mixture on top of each slice. Return to oven for 3-4 minutes so that the mixture warms and the cheese begins to melt. Slice each bruschetta in half and serve.

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Petit Four Recipes Tommies Makes about 20 Pre-heat the oven to 180⁰C / Gas mark 4 Ingredients 70g caster sugar 140g plain flour 110g butter 85g ground hazelnuts Clear honey 225g plain chocolate, chopped Cream the sugar and butter together until white. Stir in the hazelnuts and flour. As soon as the mixture becomes a paste, wrap it and refrigerate for 30 minutes. Roll out thinly and cut into 2.5 cm rounds with a biscuit cutter. Place on a baking sheet and bake for 12 minutes. Transfer to a wire rack to cool. Spread honey on half the biscuits, then sandwich them with the others. Return to the cooling rack. Place the chocolate into a bowl over a saucepan of steaming water until it is melted and smooth. Spoon the chocolate over to cover the biscuits completely. Leave until set. If there is enough melted chocolate left, place in a small piping bag fitted with a writing nozzle and pipe a design over the set chocolate. Store in an airtight container. Fudge Ingredients Oil for greasing 290ml cream 110g butter 310 g sugar 1 tablespoon icing sugar, sifted 1 tablespoon liquid glucose To flavour: 1 vanilla pod, split or 110g chocolate couverture, melted Prepare 2 trays with a raised edge 2cm high all the way round by greasing lightly with oil. Place the sugar, glucose, cream and butter in a large clean, heavy saucepan. If a vanilla flavour is required, add the pod with other ingredients.) Bring slowly to the boil, stirring frequently. When boiling, allow to cook to 117⁰C. Remove from the heat and very carefully pour into a whisking bowl. Allow to stand for 10 minutes. Using an electric hand whisk on to the lowest speed (remember this mixture is very hot, so be careful to check the speed of machine before switching on) and whisk. Very carefully add the icing sugar and continue whisking until well mixed in. (If a chocolate flavour is required, add the melted couverture after the icing sugar while still whisking, and mix well).

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Now very carefully pour the mixture into the oiled trays, ensuring that they are filled to the top. Allow to cool and set, preferably overnight. Cut the fudge into petit four sized pieces and serve in paper sweet cases. Chocolate Couverture Couverture is a term used to define high quality chocolate coating that contains a high percentage of cocoa butter. Chocolate couverture contains at least 32% cocoa butter and for good quality couverture at much as 39%. This high percentage of cocoa butter gives couverture a shiny appearance, thin consistency when melted and excellent flavour. Usually chocolate couverture also contains a high chocolate liquor content which strengthens the flavour. Chocolate couverture is used by professional to coat, mould, bake or dip and garnish. Couverture must be tempered before use to stabilize the cocoa butter, giving it a glossy finish and a hard crisp consistency. If it is not tempered before use it will look a poor streaky colour and may look unappetising. Generally on the packaging of couverture chocolate you will find a formula giving you the percentage of cocoa solids, sugar and cocoa butter or fat content. Chocolate Truffles Makes 24 Ingredients 255g chocolate couverture, roughly chopped (can use a high cocoa content of dark chocolate instead of couverture) 100ml cream 1 vanilla pod, split lengthways 20g unsalted butter cocoa powder, sifted, to finish Melt the chocolate in a heatproof bowl set over, not in, a saucepan of steaming water. Remove from the heat and leave to cool. Put the cream into a saucepan, add the vanilla pod and bring to scalding point (just below boiling). Remove from the heat and leave to cool. Remove the vanilla pod. Beat the butter until very soft. Mix it into the chocolate, add the vanilla cream and refrigerate until firm. Shape into small balls and roll lightly in cocoa powder.

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Amaretti Truffles Makes about 40 Ingredients 250g good quality dark chocolate 1 tbsp golden syrup 110ml cream 2 tbsp Amaretto liqueur 55g unsalted butter 110g Amaretti biscuits, finely crushed Chop the chocolate into pea sized pieces and place in a bowl. Bring the cream to the boil, then pour over the chocolate. Stir to combine. Place over, but not in, a saucepan half-filled with steaming hot water to melt the chocolate completely. Stir in the butter, golden syrup or glucose and Amaretto. Refrigerate for about 10 minutes until starting to thicken. With an electric whisk, beat the mixture for 2 minutes until it lightens in colour, then immediately, stop whisking. Refrigerate for about 10 minutes until firm. Line a baking sheet with baking parchment. Use a piping bag fitted with a plain nozzle to pipe small moulds of the mixture on to the paper or use a teaspoon to mound the mixture into rounded teaspoonfuls. Do not worry if they are not perfectly round. To crush the Amaretti biscuits, place them in a plastic bag and bash with a rolling pin. Place the crushed biscuits on a dinner plate. Use a fork to roll the truffles in the crushed biscuits. Store in a tightly covered container in a cool place. Coffee & Orange Mini Meringues Makes 20 Pre-heat the oven to 110⁰C Ingredients For the meringues: For the filling: 3 egg whites 425ml cream 170g soft light brown sugar 1 tablespoon Grand Marnier 1 teaspoon instant coffee powder Grated zest of 1 orange Line 4 baking sheets with non-stick baking parchment. Whisk the egg whites until stiff but not dry. Gradually add 1½ tablespoons of the sugar and whisk again until stiff and very shiny. Whisk in the remaining sugar gradually, with the instant coffee powder. Put the meringue into the piping bag fitted with a 1cm plain nozzle. Pipe the meringue into small whirls. Bake in the preheated oven for about 2 hours until the meringues are dry and will lift easily off the paper. Leave to cool. Whip the cream and fold in the Grand Marnier and orange zest. Sandwich the meringues together in pairs.

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Chocolate Mint Crisps Ingredients 450g good-quality dark chocolate 2 teaspoons peppermint essence 225g demerara sugar Place the chocolate and the peppermint essence in a bowl set over, but not in, a saucepan of steaming water. Stir occasionally so that the chocolate melts evenly. Allow the mixture to cool so that it is no longer warm to the touch, but still fluid. Stir in the sugar. Spread the mixture thinly over a large piece of baking parchment. Place another piece of parchment over the top and roll with a rolling pin to an even thinness. Refrigerate until set. When the chocolate is firm but not brittle, cut into individual pieces. Whiskey Truffles Makes 24 Ingredients 225g milk chocolate 4 tablespoons cream 30g unsalted butter 3 tablespoons whisky Sifted cocoa powder, to finish Break the chocolate into even pieces and melt in a heatproof bowl set over (not in) a saucepan of simmering water. In another saucepan, bring the cream to the boil, then remove from the heat and mix with the melted chocolate. When well mixed, add the whisky and beat in the butter. Refrigerate until firm. Roll the mixture into a sausage shape, slice crossways and roll into balls the size of a walnut. Toss in the coco powder.

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Sauce recipes Basic White Sauce Ingredients 20g butter 20g plain flour A pinch of dry English mustard powder 290ml milk Salt and freshly ground pepper Melt the butter in a heavy saucepan. Remove from the heat. Add the flour and the mustard and stir over the heat for 1 minute. Remove the pan from the heat, gradually stir in the milk and mix well. Return the sauce to the heat and stir continuously until boiling. Simmer for 2 minutes and season with salt and pepper. Hollandaise Sauce Ingredients 500 g butter Salt & pepper 5 egg yolks 1 lemon Pour 3 tablespoons full of water into a saucepan with a pinch of salt and pepper Place the base of the pan in a tepid bain-marie. In another saucepan melt carefully the butter without it getting too hot. Beat 5 egg yolks with 1 tablespoon of water then pour into the pan containing the warm water. With the pan still in the bain-marie whisk the sauce until the yolks thicken to the consistency of thick cream. Add the butter slowly ,whisking all the time then add 2 tablespoons of water drop by drop season the sauce with salt and pepper then add 1 tablespoon of lemon juice. The sauce can be strained through a sieve. Beurre Blanc Ingredients 225g unsalted butter, chilled 3 tbsp white wine vinegar 1 tbsp chopped shallot 3 tbsp water salt and ground white pepper 1 squeeze of lemon juice Cut the butter in 3 lengthways, then across into think slices. Keep cold. Put the shallot, vinegar and water into a heavy sauté pan. Boil slowly until reduced to about 2 tablespoons. Strain and return to the saucepan. Lower the heat under the pan. Using a wire whisk and plenty of vigorous continuous whisking, gradually add the butter, piece by piece. The process should take about 5 minutes and the sauce should become thick, creamy and pale - rather like a thin hollandaise. Season to taste with salt, pepper and lemon juice.

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Vinaigrette Recipes Lemon and Dill Dressing Ingredients ½ cup fresh lemon juice 1-3/4 cups olive oil 2 Tablespoons Dijon mustard Salt & freshly ground pepper ½ cup chopped fresh dill Whisk the lemon juice and mustard together. Gradually whisk in the oil, and then the dill. Season with salt and pepper and allow to stand at room temperature for several hours to allow the flavours to infuse. Raspberry Vinaigrette Ingredients ¼ cup raspberry vinegar 2 tsp sugar 1 tbs dijon mustard 4 sprigs basil 1 tbs garlic salt 1 egg yolk ½ tsp freshly ground black pepper ¾ cup olive oil In a blender or food processor, combine all the ingredients except the oil and mix together well. While the blender is running, drizzle the oil. Chill until ready to serve. Balsamic Vinaigrette Use on fresh, baby greens or on a pear/Roquefort/spring green salad. Ingredients 1 tbsp olive oil Scant cup of vegetable oil 2 tbsp red wine vinegar 1-½ tablespoons light brown sugar 2 tbsp balsamic vinegar Salt & pepper Place all ingredients in a jar, seal tightly and shake until the sugar has dissolved. Serve or chill until ready to use.

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Classic Vinaigrette Ingredients 2 tsp salt ¼ tsp sugar 1 tsp freshly ground white pepper 1 tsp lemon juice ½ tsp freshly ground black pepper 2 tsp finely chopped garlic 5 tbsp tarragon vinegar 1 tsp Dijon mustard 2 tbsp extra virgin olive oil ½ tsp dry mustard 10 tbsp vegetable oil ½ cup light cream Place the ingredients in a jar in the order they are given. Replace top tightly and shake until the ingredients are thoroughly mixed. Chill slightly before using. Warm Port Vinaigrette Makes an excellent dressing for a salad of greens and sliced pears, sprinkled with Roquefort. Ingredients 3 shallots, minced 2-½ tablespoons honey 2-½ cups extra virgin olive oil 2 tablespoons fresh lemon juice ½ cup port Salt & freshly ground pepper ¼ cup balsamic vinaigrette Place the shallots in a skillet, pour the oil over them and heat over med-high heat until it starts to sizzle. Reduce heat and simmer 2 minutes, remove from heat. Whisk port, vinegar, honey and lemon juice together. Whisk in hot shallot/oil mixture and season with salt and pepper.

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Icing Ideas Do NOT try to ice a cake when it is hot as the icing will fall straight back off the cake!! Top tip: Add flavouring such as coffee and lemon juice instead of some of the water if required, to match the flavour of the icing to the flavour of the cake. Standard Icing Mix icing sugar with boiling water until it gains a smooth consistency that can be spread across a cake. Butter Icing 50g softened butter 100g icing sugar Place the softened butter in a mixing bowl and sift the icing sugar over the top. Add the flavouring of your choice and cream all the ingredients together with a wooden spoon until well blended. Cream Cheese Icing 175g cream cheese 1 tsp vanilla essence 1 tsp butter 4 tbsp icing sugar Beat softened cream cheese, butter and vanilla until well blended. Add icing sugar slowly until the desired consistency. Chocolate Fudge Icing 120g butter 10g cocoa powder (not drinking chocolate) 150ml milk 250g icing sugar Melt butter in a saucepan. Add cocoa powder and cook for 1 minute stirring constantly. Add milk and beat until smooth. Add sifted icing sugar until you get a thick but fluid mixture. This will fill and cover top and sides of an 8" cake.

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Cheeseboards Your cheeseboard should consist of 3 main components:

• Cheese - there should be at least 3 cheeses, with a couple of them ideally being local and of different kinds i.e. a blue, a soft cheese and a hard cheese.

• Accompaniments - these can include dried fruit (apricots, raisins, figs etc), nuts (walnuts, mixed nuts, almonds etc) and fresh fruit/veg (apples, grapes, celery)

• Bread/biscuits – have a selection of biscuits available and make sure you have enough bread at the end of the day for your cheeseboard. It is often a good idea, until you know your guests, to provide both. Some people like a bit of both other people prefer one or the other.

Local cheeses to the Savoie region include: Beaufort (cow’s milk) Beaumont (cow’s milk) Bleu de Sainte-Foy (cow’s or goat’s milk) Brisegout (cow’s milk) Chevrotin des Aravis (goat’s milk) Chiguet (cow’s milk) Colombiere (cow’s milk) Fromage Fort du Savoyard (cow’s or goat’s milk) Persille des Aravais (goat’s milk) Persille du Mont-Cenis (cow’s milk) Reblochon (cow’s milk) Serac (cow’s milk) Tamie (cow’s milk) Tomme de chevre (cow’s and/or goat’s milk) Tomme grise (cow’s milk) Vacherin des Bauges (cow’s milk) Some very good non-local cheeses include: Boursin (cow’s milk) Bresse Bleu (cow’s milk) Brie (cow’s milk) Camembert (cow’s milk) Caprice des dieux (cow’s milk) Chaumes (cow’s milk) Coulommiers (cow’s milk) Mont d’Or (goat’s milk) Morbier (cow’s milk) Port Salut (cow’s milk) Roquefort (cow’s milk) Saint Albray (cow’s milk)

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Swiss cheeses include: Gruyere - a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland Emmental - has a piquant, but not really sharp taste. The bacteria used to make the cheese releases carbon dioxide which slowly forms the bubbles that make holes. Vacherin cheese is a cow's-milk cheese. Two main types of Swiss Vacherin cheeses exist. One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d'Or. The other Vacherin, a firmer cheese, is called Vacherin Fribourgeois. Cutting tips It is best to cut cheese while it still chilled. This helps keep cut lines clean and makes it easier to handle. However, hard cheeses such as Parmesan are cut better when bought to room temperature. A chef’s knife works well for most cheeses. Score the wax or rind before you begin. Serving tips Cheese should be served at room temperature so take it out of the fridge at least 30 mins before serving for the cheese to warm up for the best flavour and aroma. Make sure each cheese has its own knife to keep the flavours distinct. Keep mild cheeses away from strong cheeses on the cheese board as they may pick up competing aromas and flavours. Decorate the cheese board using some imagination and creative flare rather than throwing the cheese onto the board. Handling tips Keep cheese and everything it touches clean, cold and covered Because cheese absorbs other flavours, store away from other aromatic foods Cheese loses flavour and moisture if exposed to air. Store cut cheese in the fridge, tightly wrapped.

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Vegetables (& fruit) Aubergine Preparation - must always be sliced, diced or halved, sprinkled with salt and allowed to drain for 30 mins to get rid of the bitter juices. Rinse and pat dry before cooking. Oven roasted with red onion, tomatoes, courgettes, olive oil, fresh rosemary and seasoning. Au gratin - thin slices of aubergine and tomato sauce in alternate layers in buttered ovenproof dish, topped with grated cheese and baked for 20-30 mins at 200°C. Diced and fried with olive oil, herbs and seasoning. Avocado Baked with bacon, mushrooms, finely chopped shallots & parsley. Avocado, spinach, walnut and bacon salad, with a honey/mustard dressing. Tomato & mozzarella salad. Beetroot Salad, grated or finely chopped mixed with flesh-only segments of orange, orange zest and a good vinaigrette. Make a relish using grated beetroot, finely chopped shallots/red onion and gherkins, capers, vinegar, mayonnaise and seasoning. Gently heated with cumin and sour cream and seasoning. Julienne beetroot cooked with cream and seasoning, useful as a sauce for chicken. Salad with feta cheese and shredded fresh mint. Broad beans Mixed with peas, mange tout and fresh mint – served warm. Salad with artichokes and olive oil dressing. Puréed with olive oil, garlic, fresh mint & seasoning. Broccoli Blanched and stir fried with soy sauce, garlic, ginger and sesame seeds. Steamed & tossed with toasted flaked almonds & olive oil. With sautéed onion and garlic. Roasted with olive oil, tsp sugar and balsamic. Au gratin/in cheese sauce with cauliflower. Steamed, covered with brie or reblochon and baked. Pesto – blend with olive oil, garlic, cashews (or other nuts) & parmesan. Gingered. Steamed with rock salt and black pepper.

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Brussel sprouts Steamed and then stir fried with onion, garlic, soy sauce and sesame seeds. Pureed (with extra cream/nutmeg and add 50g cream cheese if desired). Blanched then roasted in the pan with the potatoes. With chestnuts, glazed with butter and honey or brown sugar. Cabbage Pan fried with butter and plenty of seasoning – add fennel seeds or cumin seeds for added flavour, or paprika and good pinch of cayenne. Caramelised by cooking with plenty of butter, add 2 tbsp sugar near the end and stir constantly as cabbage turns brown and sugary. Curried with coriander, turmeric, cumin & cayenne heated with oil, sauté the shredded cabbage. Carrots Gingered - cooked in half water half sherry/ orange juice and ginger. Glazed - with butter and honey after steaming. Caramelised with butter and brown sugar. Pureed - add butter, cream, salt and black pepper. Mashed with suede or celeriac. Stir fried with oil, soy sauce, dash orange juice – sprinkle with sesame seeds. Roasted with parsnips & sweet potatoes, olive oil and a dash of balsamic. Steamed and sautéed with cumin seeds, lemon juice, tsp sugar – serve with chopped fresh mint. With butter and plenty of lemon juice. Julienne with celery, peppers, spring onions and mange tout Cauliflower Au gratin with a rich cheese & mustard sauce. Roasted with coriander, ground cumin and cumin seeds. Roasted with red onion, mushrooms, lemon juice, olive oil and balsamic. With caramelised red onions and toasted pine nuts. Curried with potato (masala or mix of cumin, turmeric, curry leaves, tomatoes, red chilli pepper etc). Finely chopped and sautéed with red peppers and garlic. Steamed with rock salt, black pepper, olive oil & fresh parsley.

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Celery Braised with butter, stock and seasoning. Salad with walnuts, apples, beetroot and a homemade dressing. Stir fried with carrots, spring onions, red pepper & bean sprouts. Courgettes Oven roasted with garlic. Sautéed with onions & mushrooms. Stir fried with garlic, almonds & soy sauce. Grated, lightly fried, seasoned and served with crème fraîche. Provençale with onions, tomatoes, garlic & herbs. Sautéed with herbs and garlic. Tossed in lemon, tarragon, butter and black milled pepper. Shredded spaghetti style with olive oil, garlic, rock salt & black pepper. French (green) beans Tossed/Sautéed in garlic butter. Salad, with baby corn, red onion & red peppers and a soy sauce dressing. Au gratin with crispy breadcrumbs. Sautéed with onions and mushrooms. Wrapped in bacon rashers. With toasted pine nuts or toasted chopped hazelnuts. Tossed in sesame seeds and garlic. With butter, salt & pepper. Leeks Au gratin, with bacon if no vegetarians/vegans. Sautéed with chives or mixed herbs. Braised with bacon and tomatoes. Wrapped in ham.

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Mushrooms Sautéed with butter, garlic, onions & parsley. Roasted with onion, garlic & fresh thyme. Salad with spinach leaves, walnuts & croutons, with a parmesan or blue cheese dressing. Whole button mushrooms stir fried with shallots. With pesto. With onions, crème fraîche, seasoning. With grated ginger, garlic, lime juice & soy sauce. Stuffed with breadcrumbs, parsley, bacon, onions & Parmesan. Stuffed with any type of soft cheese (Laughing Cow, Boursin – garlic and herb cheese). Coat in flour, egg, breadcrumbs, oven cook. Flat mushrooms filled with fresh herbs, red onion & cherry tomatoes, drizzle with olive oil, salt and cracked pepper and roast for 20-25 mins. Onions Caramelised, cooked with sugar. Roasted in their skins. Roasted with vegetables of your choice, olive oil, balsamic & herbs. Parsnips Roasted with onions, suede, sweet potatoes, potatoes, tomatoes, cumin seeds, ground cumin and coriander. Creamed with a little cream and horseradish. Peppers Stir fry with garlic and seasonings of your choice (3 colours). Roasted with aubergine, courgettes, tomatoes, garlic, rosemary and olive oil. Stuffed with couscous . Coulis – roasted, skins removed and puréed. Mixed peppers, halved and roasted. Potatoes Oven roasted with olive oil, garlic and rosemary. New, boiled with mint, served with butter, salt & pepper. Mashed . With pesto. Rustic, with skins on, butter, cream, salt & pepper and nutmeg. With garlic. With leeks, cream, seasoning. With grainy mustard & butter. With red onion sautéed in olive oil, garlic & rosemary. With celeriac, or parsnip, or suede, cream & seasoning. Sweet potato mash with butter, seasoning & nutmeg. With cumin seeds sautéed in butter & curry powder. Dauphinoise.

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Boulangère – thinly sliced and baked in stock with sliced onions. Hasselback, small potatoes sliced into at about ½cm intervals from top of potato but not all way through. Seasoned and Baked in oven for approx an hour (depending on size of potato) so that cuts open up a bit and create a hedgehog style effect (see recipes). Fat cumin chips – par boiled, dusted in seasoned flour/cumin mix, deep fried or roasted With tomatoes, cayenne & paprika. Rösti with rosemary Layered with leeks and cooked in cream/milk and mustard with breadcrumb & paprika crispy topping. Roasted with olive oil & curry (mix potato wedges, oil & curry powder in a plastic bag for easiest method!!) Warm salad with new potatoes, lemon mayonnaise & chives. Roast – use floury potatoes and par boil. Season. Baste and turn frequently while cooking. Red cabbage Pan fried with butter and garlic, salt & pepper. Braised with red wine, vinegar, brown sugar and cranberries or apricots. Shredded with julienne carrot, sautéed with oil, grated ginger & soy sauce – add a little orange juice if liquid is required. Finely shredded with onions, bacon, garlic, sautéed in butter & bacon fat. Spinach Wilted & seasoned. Creamed with nutmeg, salt & cracked pepper. Stir fried with mushrooms & bean sprouts, seasoned with soy sauce. Salad of young leaves with crispy bacon, Roquefort and croutons. Cooked with chillies, ginger, cumin & nutmeg, then creamed with coconut milk. Stir-fried in dash sesame oil, sprinkled with toasted sesame seeds. Turnips Peeled, boiled and mashed with cream and butter. Sliced and boiled then caramelised with butter and some sugar. Roasted. Tomatoes Stuffed with breadcrumbs, herbs, onion etc and grilled. Cherry tomatoes roasted with whole garlic, olive oil and rosemary. Baked, with pesto topping. Slow roasted with balsamic & olive oil. Salad with spring onions & fresh herbs – mint, basil, coriander. Grilled with parmesan or mozzarella topping. Sliced and marinated in olive oil, vinegar, lemon juice & herbs.

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Rice, Pasta & Pulses Here are some further ideas for accompaniments to meat or fish with vegetables, to be served in place of potatoes. Rice With fresh coriander, garlic and ginger. Lemon & cumin . With toasted sesame seeds & oil. Stir fried with red onion and garlic. Stir fried a little grated root ginger & a little crushed garlic (chillies – optional). Egg fried rice with peas, spring onions, bean sprouts, soy sauce. Creamy coconut rice – with grated coconut, green chillies, coriander seeds, lime juice & coconut milk Seasoned Rice Serves 8 Preparation time (mins): 5 Cooking time (mins): 25 Ingredients 3 tsp fresh coriander 2 tbsp lemon juice Pinch ground black pepper 800g rice 1 pinch salt Cook the rice according to packet instructions. Once the rice is cooked and drained add the chopped coriander, lemon juice and seasoning. Mix well and serve immediately, hot. Pasta Olive oil, basil and fresh milled black pepper. Roasted red pepper coulis. Butter and fresh herbs. Mushrooms and cream. Butter, sea salt and fresh milled black pepper. Olive oil, pine nuts and chives. Shredded leek and butter. Homemade pesto. Lemon, basil & parmesan. Couscous Jewelled - With currants/raisins, pine nuts, spring onions etc. Tomato – make a rich tomato sauce and mix with prepared couscous. With pumpkin, pine nuts & fresh thyme. With chives, flaked roasted almonds & seasoning.

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Fish Preparation techniques prior to cooking Skinning fillets Lay the fillet skin side down on a board, with the tail towards you. Hold the tail end firmly. Keeping the knife at an angle of 45° or less, use a slight sawing action to free the fillet. Fold the flesh forwards as you go and keep the skin taut (a pinch of salt on the fingers may help you to grip the skin more firmly). Removing pin bones from fillets These are found just behind the gill fins in round fish. Feel with your fingers to establish the position of the pin bones. Make a cut at a slight angle on each side of the line of bones. Remove the small V-shaped piece of flesh together with the bones. White fish Bass Silver bass, sea bass and striped bass have delicious flavours and are great barbecued. Buy as steaks or fillets at any time of the year. This fish is wonderful when grilled over charcoal, and can be steamed, poached or baked. Bass goes well with strong-flavoured ingredients such as garlic, herbs, and rich tomato sauce. Bream There are a number of fish that come under the banner of 'bream'. These include black bream, red bream from Europe, porgies and scups from America, and the Mediterranean gilt-head which is perhaps the tastiest of the lot. Rather confusingly, the Norway haddock, or redfish, is sometimes known as 'bream', but its flavour and texture isn't as good as sea bream. All have a coarse, succulent and choice flesh. Bream is best bought in the autumn, though it's available all year. Buy whole or as fillets, and ask the fishmonger to take the scales off. Grill or bake marinated sea bream in foil. American porgies are delicious when rolled in corn meal, fried in bacon fat and served with parsley and lemon. Cod Cod is still a popular fish despite being over-fished. Best in winter, you can get it all year round, but the fresher the fish, the better the flavour. Frozen cod is good but not quite as tasty as fresh. When choosing cod, be careful to avoid fish with blotches of pink or yellow. A very versatile fish, its flaky flesh works well poached, baked, fried, or grilled. Cod is always good in fish pie and, as it has a strong flavour, it works well with rich sauces. You can use cod roe to make your own taramasalata dip, too. Salt cod or bacalao is popular in Caribbean and Mediterranean cookery - but remember to soak it in cold water for 24 hours before use to rehydrate it and to dilute the saltiness.

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Haddock A member of the cod family and very similar in flavour, haddock tends to be a little more expensive than cod. It has firm flaky flesh and is best bought in winter or early spring. You can, however, buy haddock throughout the year, usually as fillets. Like cod, this is a versatile fish and can be cooked in similar ways. Smoked haddock is tasty, too. Hake The various fish that come under the banner 'hake' are deep-sea members of the cod family and are popular throughout Europe and America. Hake is quite a mild fish, having a more subtle flavour than cod. In France it's known as 'saumon blanc', while in America it's 'ling' or 'whiting'. Rather confusingly, whiting in Europe is a different, less tasty fish. A tip if you're buying your hake frozen is to avoid the South American variety, which has a poorer flavour. Hake is easy to prepare, as it has few bones. You'll usually see it for sale whole, or as fillets and steaks. It's a reliable fish fried or poached or used in fish soup.

Shell fish Scallops Scallops are highly regarded and expensive. The shells are rounded and fan-shaped, varying in size from the smaller queen scallops 7cm (3in) across to larger ones of about 18cm (8in) across. The edible part is the round white muscle and the orange and white roe (called coral). The frilly gills and mantle should be used for soup and stocks. Open scallops by putting into a hot oven or by separating the shells with a knife. Eat as soon as possible after buying. Steam, shallow-fry in butter, garlic and parsley or grill with bacon. Cook gently to preserve the rich delicate flavour. Small ones should only need a few seconds. Larger ones may need a minute or so. Prawns There are a host of prawn species and they vary in size from five to 18 cm long (2 to 7in). King prawns grow even larger - up to 23cm (9in).They also come in many colours, from the familiar common pink prawns to the browny-blue tiger prawns. Prawns are available all year round, though usually frozen in the UK. Fresh raw prawns are the tastiest. They should be firm and springy with bright shells. If they're limp, soft or have an ammonia smell then don't buy. Ensure frozen prawns are properly defrosted before heating. Cook raw prawns by dropping them into boiling salted water for a couple of minutes. It's important not to overcook them, but equally they should be cooked through. Pre-boiled prawns should be reheated gently to prevent toughening the meat. Larger prawns are good grilled, deep-fried or barbecued. Common pink prawns are best eaten cold with lemon juice and some brown bread and butter, or with mayonnaise as part of a salad. In the US, prawns are invariably known as shrimp.

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Mussels These molluscs are familiar as the small blue-black shells attached to rocks and piers. The distinctive orange coloured meat inside is sweet and salty. They're available worldwide. Mussels should only be collected from unpolluted waters between September and March - they should be left alone in summer. Buy smaller or medium-sized mussels, and buy more than you need since you will throw some away. For one person, 450g (1lb) should be enough. Throw away any damaged mussels or any that remain open after cleaning - they could be toxic. Remove grit by washing thoroughly in fresh water several times. Clean the shells by scraping with the back of a knife and rinsing. Remove any stringy beards - pull them out and cut them off. Then rinse again. Remove any mussels that float to the top of a bowl of water. Cook by steaming in a pan with a lid. Throw away those that don't open. Eat as they are or bake with a stuffing. The flesh can also be removed and added to salads, soups and sauces. They're also good grilled in breadcrumbs, butter, garlic and parsley. The French are keen on raw mussels with lemon juice. A classic mussel dish is Moules à la Bordelaise.

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Quantities of Meat & Roasting Times Quantities The quantities per person for different types/cuts of meat are as follows:

• Diced/Cubed meat = 125g per person • Chicken or turkey breast = 1 per person • Chicken or turkey escalope = 1 per person • Ham joint/gammon = 150g per person • Leg of lamb = 1 for 8 people

Roasting times

Meat Rare Medium Well done Beef 20 mins per 1lb (450g)

+ 20 mins 25 mins per 1lb (450g)

+ 25 mins 30 mins per 1lb (450g)

+ 30 mins Lamb - 25 mins per 1lb (450g)

+ 25 mins 30 mins per 1lb (450g)

+ 30 mins Pork - - 35 mins per 1lb (450g)

+ 35 mins

• Cooked in the centre of the oven at gas mark 4/180°C to gas mark 5/190°C. • Testing if cooked: this can be done by placing on a tray and pressing firmly to see if the

juices released are clear and do not contain any blood. In general all meats should be cooked through.

• Pork must always be cooked thoroughly. • Lamb may be served pink, but must be cooked through. • Beef is normally slightly underdone and a little blood should show in the juice.

Roast chicken

• Cooked in the centre of the oven at gas mark 5 -190°C to gas mark 6 - 200°C • 20 mins per 1lb (450g) + 20 mins • Testing if cooked: press a skewer into the deepest part of each thigh to check that the

juices released are clear and do not contain any blood.

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Roast turkey

• Cooked in the centre of the oven at gas mark 5 -190°C. • If wrapped in foil increase overall cooking time by 15 minutes, removing the foil for the

last 30 minutes to allow the skin to brown and crisp. • Testing if cooked, press a skewer into the deepest part of each thigh to check that the

juices released are clear and do not contain any blood.

Oven ready weight Total cooking time 6-7lb (2.5-3kg) 2¼-2½ hours 8-9lb (3.5-4kg) 2½-3 hours

10-11lb (4.5-5kg) 3-3¼ hours 12-13lb (5.5-6kg) 3¼-3½ hours

14-17lb (6.5-7.5kg) 3½-3¾ hours 18-22lb (8-10kg) 3¾-4¼ hours

23lb plus (10.5kg plus) 4¼ hours plus

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Advanced cooking skills French cuts of meat Listed below are some explanations of the cuts which are butchered differently, along with some useful direct translations. Pork

• As in the UK, bacon is simply thinly sliced poitrine, or belly, preserved with salt. The French tend to slice their poitrine fairly thickly, in order to make lardons, so you need to ask for the slices to be ‘fine’ (pronounced ‘feen’). Do not be fooled by the packets called ‘bacon’ - these are just brined, trimmed pork, and not the same at all.

• Echine - meaning shoulder encompasses the blade bone and spare ribs. • Plat de côtes - is from where the hand and belly meet, whereas... • Côtes - are where the carré comes from, and is made up of loin chops. Basically, rack of

pork. • Filet - in France, is from the hind loin area of the pig. The English fillet is from the part

which the French call jambon, or ‘ham’. • If you want your joint with crackling, this should be no problem for your local butcher,

but you may need to order it in advance. Ask for the joint ‘avec la couenne’ (pronounced la ‘quwen’).

• Joues - cheeks. Chicken, duck and goose etc It’s pretty easy to see which bit is which on a small bird, but here is some useful vocabulary:

• Poulet - chicken (probably ex-layer, and the ‘normal’ age to buy one). • Poulette - young chicken. • Coq - cockerel. • Pintade - guinea fowl. • Dinde - turkey. • Volaille – fowl / poultry. • Cuisses - thighs. • Magret - breast. • Carcasse - carcasse, the same in English, these are the empty remains of a butchered

bird, which are sold (cheaply) in France for making stocks and soups. Lamb

• Gigot d’agneau - leg of lamb. • Echine - shoulder. • Côtes - chump. • Collet - scrag (end). • Poitrine/ poitrail - breast • Côtelette - chop. usually from the rack of lamb, where the British cutlet comes from. • Jarret - can mean shank or shin. • Selle d’agneau - saddle.

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Steaks

• Bifteck/steak - steak. • Bavette - undercut -it is cheap and comes from the skirt, which is why it is textured

with long muscle fibres. Can be very good, and less tough than one imagines! • Filet - fillet. • Faux filet - the same in English. • Steak à hacher - steak which is lean but not that tender. It is used for steak tartare and

steak haché. Steak haché looks like a burger, but is simply this high quality steak minced up and pressed together. It is usually freshly don, which is why people are happy to eat them rare. You cannot compare a steak haché to a beef/ hamburger.

• Romsteak/rumsteak - rump steak. • Aloyau - sirloin. • Entrecôte - ribeye. • Tournedos/ filet mignon - tenderloin steak usually cut almost as high as it is wide. It’s

basically a chunk of tender steak, usually served quite rare unless otherwise requested (see ‘Steak Doneness’). You can get ‘tournedos’ of lamb, too.

Other beef

• Tête de veau - rolled veal head, including the tongue. • Langue de bœuf - beef tongue. • Gîte (à la noix) - topside. • Tranche grasse – silverside.

Other body parts (!)

• Cul - tail. • Cou - neck. • Tranche - meaning ‘slice’, implies a steak of any meat other than beef. • Filet/ longue/ aloyau - all words for loin. Loin chop is ‘côte première’.

Any meat that says ‘à poêler’ means ‘for stewing/ braising’. DID YOU KNOW? The reason that French meat is often a brighter colour than well-butchered British meat, is because they are not allowed to hang it. Some say that this affects the tenderness, but it does depend on which cut, which meat and how fresh it is. Perhaps this is why the French traditionally eat their meat more rare than the Brits?

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Hygiene Guidelines Do Wash hands regularly with antibacterial hand soap

• before starting preparation • between preparation of different types of food • after going to the toilet • after using any cleaning products

Cover and put away all foodstuffs. All opened foodstuffs must be sealed with a tag or in an airtight container and refrigerated if needed. Clean all surfaces with anti-bacterial food safe cleaning agent Wipe over the hob thoroughly; including under the knobs – this should be done after every session Check fridge temp is between 1 - 5°C twice daily and log Check freezer is -18°C or below and record on log sheet daily Empty bins and take rubbish to collection point. Replace bin bags. Ensure all washing up is completed, dried & put away before leaving the kitchen Sweep and mop the kitchen floor after every shift Remove jewellery Cover cuts with blue plasters Tie your hair back Wear apron Wear clean clothes Wear appropriate non-slip shoes Store raw meat at bottom of fridge Make sure there is a first aid kit, fire blanket and fire extinguisher in your kitchen Keep an eye out for pests

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Don’t Cough/sneeze into/near food Chew chewing gum whilst in kitchen Use same chopping board for raw and cooked meat Defrost meat/fish out of the fridge Use food that is out of date Leave anything uncovered in fridge Serve hot food which has not been cooked to a core temperature of 75°C Have long dirty fingernails and/or wear nail varnish Leave the kitchen without cleaning down all surfaces Leave hobs on unattended Use dirty cloths Store opened tins of food in the fridge The kitchen must be spotless, try to think of it through the customer’s eyes and look at the kitchen as they might. On the next page is an example of the type of form that will be used throughout the course, and maybe your season to assess the cleanliness of your kitchen so refer to this as a guideline for cleaning.

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And some tips from the kitchen sink - little extras go a long way! If you really want to do the best possible job you can during your winter, you need to do more than just cook meals and clean the chalet for your guests. Here are a few ideas on how you can get the most out of your season. Welcome Speech Your employer may well have specific guidelines on this, but you should always give a ‘briefing’ to your guests, usually on the evening of their arrival. This doesn’t need to be formal, but it is important as it should cover everything your guests might need to know in the chalet, for example meal times, what happens on chalet day off and what day it is, après ski options, fire exits, honesty bar and packed lunch service. You can also offer to book a restaurant for chalet day off, unless your Rep/Resort Manager normally does this. The ‘WOW’ Factor Some extras take very little time and cost little or no money but will make your guests realise that you are making a real effort for them (and you never know, may help with tips at the end of the week!). For example:

• If you have a guest birthday in your chalet, go the extra mile by making and decorating a special cake, including candles (maybe take these to resort with you)

• Offer a wake-up call service – but be sure not to forget • Offer a turn down service • Offer a tea/coffee in bed service • Always have ideas for none skiers/children’s activities

Weather Forecast Guests always want to know the weather forecast – if you have a radio in your chalet, try to find out when the local station transmit the weather forecast in the morning during breakfast. Your chalet Rep should also print a weekly one from the internet www.snow-forecast.com. Alternatively, you can usually get a print out from the resort Tourist Office. Conduct in the chalet You will quickly learn that all guests are different and appreciate a different approach. However, some good rules to stick to are. Be unobtrusive but attentive Be friendly and chatty, but only actually socialise with guests if invited. With particularly demanding guests, grin and bear it, it’s only one for a week. Don’t let other staff wander in and out of the chalet, its intrusive and does not put guests at ease.

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Guest management Over the course of the season, you will have a wide range of guests with varying backgrounds and personalities staying in your chalet. Some will be more easily pleased than others! Part of the secret of happy guests is to ensure their week gets off to a great start. There are some variables that are outside of your control, for example the weather, a delayed flight, or a bad journey to resort. These can all result in unhappy guests on arrival, and it is then vital to turn your guests’ mood around.

• Be there to greet them and help with luggage.

• Welcome your guests with tea, coffee, vin chaud, soft drinks for the children, cake etc. • Sympathise with any hiccups they’ve had during the transfer. • Be attentive and do whatever you can to meet there needs on arrival!

It is likely at some point during your season, you will have guests with other complaints, perhaps about food, or their room. In these instances, be polite and as helpful as possible. If you are unable to resolve the situation, you can usually refer them to your rep or resort manager. In general however you will find that most guests are not only friendly, but are genuinely interested in you and your motivations for doing a ski season. Be prepared for the same questions week in, week out, and try to respond with the same enthusiasm each time. If your guests like you, then it can help you to get away with any minor hiccups that may occur during their stay. Please note that whether you are able to offer the following services will be depend on the policy of your employer. Always check first before offering any of these options. Guest honesty bar/refreshments Many chalets operate an honesty bar, both as a good service for guests, and a way of you making extra cash. Quite simply, you buy a stock of cans of soft drinks or mixers, plastic bottles of water, and chocolate bars in bulk at the supermarket down the hill. You then charge your guests a fixed rate per item, e.g. €2, then buy more stock with the profit you make. Always ensure your guests are aware of this service, and how it operates – usually you can leave a book somewhere in the communal area with all guest names in it, and they make a note when they take something. You can ask them to settle up their ‘bill’ before dinner on their last day. Please note because of the license restrictions on most chalets it is illegal to sell alcohol in this way!

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Packed Lunches Whilst some guests will happily pay the inflated prices for lunch on the hill, others are happy with a baguette sandwich in the sun! You may be able to offer packed lunches, for example sandwich, piece of fruit, chocolate/cereal bar and a juice carton/bottle of water. If the packed lunch is something that you are providing as an extra service, you must buy all the items yourself, you will get in trouble with your employers if you ‘borrow’ their food. Don’t forget to offer this for departure day also – you’ll usually have a few takers. Useful extras – drinks and cocktails Kir Serves 10 2 bottles of chilled white wine 150-200ml Crème de Cassis (blackcurrant liqueur) Pour a little liqueur into each champagne or wine glass. Top up with white wine. Kir Royale Serves 10 2 bottles of Champagne or sparkling white wine 150-200ml Crème de Cassis Pour a little liqueur into each champagne or wine glass. Top up with Champagne or sparkling wine. Note: With both Kir recipes, do not be too generous with the liquer as it is very sweet, and not to everyone’s liking. Vin Chaud Serves 10 2 bottles red wine 1 orange pricked with cloves 2 cinnamon sticks 2 cups orange juice 6 tbsp sugar 4 tbsp Grand Marnier liqueur Put all ingredients into a large cooking pot, cutting the orange into quarters and squeezing them gently before placing them in the pot. Heat gently, but do not allow to boil. Serve hot.

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Breakfast – Content & Presentation Obviously this will differ from company to company but a guide is as follows For all chalets you must provide:

• A hot option (6 days a week) • A choice of four cereals • Fresh bread • Yoghurts • A choice of at least three jams or spreads • A choice of juices • Coffee • A selection of teas • Hot chocolate

Presentation You must lay out place settings before breakfast with knives, forks, spoon, napkins, cups, plates and bowls. ALL OF THIS MUST BE CLEAN, UNCHIPPED, POLISHED & MATCHING. Decant the butter, cereals, jam and marmalade into appropriate serving dishes/bowls and put on the table.

• Fresh bread must be sliced and put into bread baskets. • Fruit must be served in a suitable bowl • Yoghurts should be ideally presented in a bowl with ice if possible to keep them cool • Milk to be decanted into suitable jug • Fruit juice must be decanted into a carafe • Serve hot drinks as required • Sugar bowls (granulated for cereals and unwrapped cubes for hot drinks)

Afternoon Tea Guide Afternoon tea is left out every day of the week. This should be laid out after breakfast 6 days a week, and the evening before your day off, prior to leaving the chalet. Home baked cake or biscuits should ALWAYS feature as a part of the tea. Cakes must be iced or glazed (jam and Nutella do NOT COUNT AS ICING - making icing, butter icing or melting chocolate is not time consuming!). Icing does not stick to the cake if the cake is still hot but does stick to the cover if it is touching the cake. Please make sure that the cake is covered loosely with foil before leaving the chalet. If dairy products are used in the icing, for hygiene reasons the cake should be kept in the fridge and the guests informed of where it is stored. An extra cake or biscuits should be made prior to your day off in order that these can be left out that evening. Most tour operators do not want to see shop bought items. A selection of 3 jams/spreads should be laid out IN COVERED RAMEKINS or decorative jars – under no circumstances do we want to see normal jam jars on the table. Butter should be neatly presented in a dish – if it has already been cut into, it should be portioned and made to look presentable.

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At least one flute or baguette should be left out with an appropriate knife to cut it. This should be covered with foil or cling film to keep it fresh. Tea, coffee, hot chocolate should not be left in boxes/jars but put into appropriate serving dishes. There should be adequate matching cups/mugs for 1 per guest – these should be on the table not in the dishwasher. Teaspoons and knives should be laid out before leaving the chalet, again 1 per guest. These are not to be left in the dishwasher for guests to help themselves. Enough plates and serviettes for all guests should be stacked neatly. Milk should be in a covered jug in the fridge and should be replaced, not just topped up, daily. A clean kettle should be accessible to all guests, and out of reach of children if in a family chalet. Bottles of syrup should be left out if there are children in the chalet. A “hope you enjoyed your day” note should be left for guests detailing the type of cake/biscuits for the day. Please use the company issued note pads and not scrappy bits of paper or serviettes. AFTERNOON TEA PRESENTATION IS A GREAT OPPORTUNITY TO WOW YOUR GUESTS!

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Dinner – Content & Presentation Content

• Starter • Main course • Dessert • Cheeseboard • Wine • Fresh tea or coffee • Soft drinks if children are in chalet

Presentation

• Matching dinner plates • Matching side plates • Matching wine glasses • Matching water glasses • Matching cutlery (ideally 1 set per course) • Carafes (wine and water) • Table cloth and/or mats • Salt & pepper pots • Serving dishes • Serving spoons • Table decorations • Candles • Dim the lighting where possible • Draw the curtains • Light the fire • Background music – sensible selection of!

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Napkin Folding Upright Fan Take one napkin and open out the square to form a rectangle, so there is one fold down the left hand side of the napkin. Fold over one edge (5cm) and concertina the fold until the middle fold in the napkin. Do one more fold and turn the napkin over so that the concertina folds are face down. Turn the napkin so that the folds are on the left hand side and bring the bottom section up, to fold in half. Bring the top right hand corner of the napkin down, so that the edge of the napkin lines up with the concertina folds and pinch a diagonal crease. You will then have a small flap at the bottom. Fold this flap under the other fold to create a stand. Place the under fold on a flat surface and open the concertina folds out, creating a fan. Seashell This is suited to linen or cotton napkins but is just as effective with paper. Take a square napkin and place in a diamond shape with the closed corner pointing upwards. Pick up the first layer and bring up to the point. Bring the next layer up 2cm below the first layer and crease at the bottom. Continue until all 4 layers are pointing up. Turn the napkin over, with the point at the bottom facing you. Holding your finger at the centre point of the top edge, bring the top right and the top left corners down to meet in the middle, creating a point at the top. Pinch the folds together and place on the table or on a plate. Chinese Junk or Cockerel’s Comb Take a napkin and place it with the open corner at the bottom left hand corner. Bring the bottom left hand corner up to the top right hand corner, creating a triangle. With the bottom edge of the triangle towards you, place a finger at the top point and bring both edges to meet in the centre (as in the Seashell). Fold both lower tips of the napkin under and pinch a crease. Fold the right hand side of the napkin under the left so that the lower tips are now together. Pinch these two tips together, whilst lifting up each layer of the napkin so that there are four layers pointing upwards.

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Double Diamond Take one napkin and place it in a diamond shape, with the open corners facing upwards. Fold the first layer of the top point down to meet the bottom point. Take that same point up to meet the centre line and crease. Take the second layer of the top point down to meet the centre line. Fold the side points under and overlap them at the back. Place on the table or lay on a dinner plate. For children: Bunny Fold the napkin into a triangle with the folded side towards you. Take the bottom folded edge and fold up 3cm. Fold over again 3cm. Bring the bottom left hand corner up and across the napkin at a diagonal so that it crosses the right edge, forming an ear. Repeat with the bottom right hand corner. Turn the napkin over and place it on a plate so that the bunny’s ears are pointing upwards. If you use a white paper napkin, children can fill in the bunny’s features with colouring pens. Buffet Server This design can be used for buffets and outdoor eating as it provides a handy pouch to hold your cutlery. Fold the napkin up into a rectangle with the folded edge along the bottom. Bring the first layer of the top edge down to meet the bottom fold and turn the napkin over. Fold the right hand edge in to meet the centre of the napkin and then continue to fold until you have reached the left edge of the napkin and have a rectangle shape. The pocket can then be filled with cutlery.

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Welcome Speech

• Introductions: To yourselves, staff living & working in the property • H&S: Fire exits, emergency procedures, no smoking, no clothes drying on radiators, no

shoes in the hotel, emergency numbers • Your role: What you will be doing throughout the week to make their stay more

comfortable • Meal times & what will be included • Special dietary requirements / requests • Housekeeping: daily duties • Packed Lunch Service • Rep Welcome Meeting • Front door code/key & deposit system • Property facilities e.g. ski storage, sauna, log fire • Utilities – Ask to help us to protect the environment by turning lights off and shutting

windows / shutters before you leave. If you can all try to remember to do this then you are helping is to try and cut down on unnecessary emissions into the environment.

• Promote apres activities. Talk about benefits of activities you have done/heard about. • Nearest bus stop, piste etc • Refer to information book and notice board for more information • Any questions? • Please let you know if there is anything you can do to make their stay more comfortable

/enjoyable

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Cleaning & Housekeeping Daily Cleaning Checklists Bedroom Pull back the shutters/curtains Open windows – air room whilst cleaning, remembering to shut them once finished Vacuum (including under the beds) Empty bins and put in new white bin bag Polish any marks on windows or glass doors Remove and wash glasses and mugs Hang damp towels in a safe place to dry - neatly Tidy clothes – pick up off floor Bed Making May be necessary to make completely from scratch Bottom sheet will need to be straightened and hospital corners made Pillows fluffed and straightened Duvet shaken and straightened and tucked under the end if there is a flap Bed clothes folded neatly and put under the pillow Bathroom Clean baths, shower screens, sinks, shower trays / screens with a bathroom spray or equivalent, and polish to ensure there is no debris or soap scum. Check this by wiping your hand over the surface to ensure there isn’t a residue. Clean toilet seats, including underneath. Polish taps, shower fittings and mirrors (including under taps). Kitchen towel good for this. Clean shelves, making sure there are no dirty marks from toothpaste (move items first) & polish Sweep/Mop floors including behind the toilets Empty bins (make sure there is a white bin liner) wipe outside of bin Open windows if possible to air whilst cleaning and remembering to shut it again once finished Ensure there are spare toilet rolls Straighten towels i.e. pick off the floor and hang up Change bath mat if necessary and/or hang bath mat up Public Areas Hoover and sweep up all debris and crumbs (move tables, chairs, sofas etc.) Remove glasses and cups and saucers Mop or hoover all flooring - if the floor is wet you will need to put up a warning sign Dust and straighten all of the furniture Tidy boots and shoes ensuring they are not blocking the main exit Tidy papers, magazines etc Polish any marks on mirrors or windows Re-build the fire if applicable

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Kitchen Cover and put away all foodstuffs, all opened foodstuffs must be sealed with a tag or in an airtight container and refrigerated if needed. Clean all surfaces with anti-bacterial food safe cleaning agent. Pay particular attention to the areas where build up may occur such as under the rim of the worktop, in the corners and the fronts of cupboard doors. Wipe over the hob thoroughly; including under the knobs – this should be done after every session. Label and date all opened food in the fridge Never store opened tins of food in the fridge Check fridge temp is between 1 and 5’c and freezer temp is below -18’c and record on your Temperature Log Sheet twice a day. Empty the dishwasher Empty bins and take rubbish to collection point. Replace bin bags. Pay attention to walls near bins. Remove wine and beer bottles and take to the nearest recycling unit. All washing up must be completed, dried & put away before leaving the kitchen Sweep and mop the kitchen floor after every shift Outside & Balconies Clear all snow and ice Grit and salt the path and steps Do not leave bin bags or boxes outside. ALWAYS take to the local bin IMMEDIATLEY. Set out any balcony furniture and ensure that is clean Your Own Cleanliness! When working: You must always be clean and presentable. Your hair must be clean, neat and if long tied back. Shower before your shift, be aware of smells i.e. alcohol on your breath, brush your teeth Fingernails must be clean and free from varnish. Your clothes must be clean and presentable do not wear the same items of uniform that you wore on your last shift Outdoor clothes and shoes should not be worn in the kitchen. No scruffy trainers or beanies should be worn whilst working.

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Product & Equipment Checklist General Furniture polish Glass cleaner Floor cleaner Bathroom cleaner Toilet cleaner Kitchen and bathroom spray Kitchen Washing up liquid Anti-bacterial cleaning agent for kitchen area Oven cleaner Dishwasher detergent, salt and rinse aid Kitchen floor cleaner Equipment Broom and dustpan and brush Mop and mop bucket (different ones for kitchen and bathroom) Spare mop heads Dusters Cloths – blue for loo; pink for sinks Tea towels Scourers Vacuum cleaner Vacuum cleaner bags (get correct bags) Toilet brushes & holders Rubber gloves Rubbish bags - both small white/blue bin liners and black big bags Wire wool Kitchen towel Old newspapers for windows

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Daily Routine for Chalet Host Below is the routine that was discussed during the Role of a Chalet Host/Hotel Assistant session. Remember that this order is not set in stone; you will find your own routine that makes your day more efficient and effective. However, all of these tasks must be completed on a daily basis by you and/or other members of your team. Get up on time for work, brush teeth & put on clean uniform Empty dishwasher Lay the table Prepare breakfast Bake a cake, decorate and lay out afternoon tea Make packed lunches Housekeeping duties (inc. make beds and cleaning rooms) Check all light bulbs Dinner prep Take the rubbish out Go skiing! Write blog Empty dishwasher and clear away afternoon tea High tea/early dinner for children Light the fire Dinner prep Lay the table Serve dinner Serve coffee Clear down the table, load dishwasher and clean kitchen Take the rubbish out and say goodnight to your guests Transfer Day Routine Below is a suggested routine for your transfer day. Breakfast & see guests off Strip beds - count and bag up all dirty linen Deep clean bedrooms and bathrooms Make beds and lay out towels, toiletries etc Deep clean public areas, checking you books and boards are correct Deep clean kitchen Prep dinner and make afternoon tea Clear all external areas of snow and ice Maintenance Check including light bulbs Meet and greet new guests Walk them to ski hire shop Serve dinner etc Welcome Speech

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Weekly Routine Accounts Shopping / ordering Property report Temperature log Menu plan for week Day Off Routine Before your day off you MUST:- Bake a cake or biscuits in preparation for your day off. Explain to your guests that you will not be around the next day, where everything that they might need is kept and where the bread gets delivered. Guests must not feel abandoned; ensure they are fully aware of what is going on. Clear the table of the evening meal and it is laid up for breakfast with normal breakfast things before you leave after supper the night before your day off. Complete all washing up and everything is stored correctly in the fridges and cupboards Make sure that the kitchen is spotless (as it always should be!) Make sure that adequate supplies are left out – including toilet roll and spare light bulbs, torch

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Translations Meat ENGLISH FRENCH GERMAN ITALIAN

MEAT/FISH VIANDE/POISSON FLEISCH/FISCH CARNE/PESCE Bacon Poitrine Speck Pancetta

Beef Boeuf Rindfleisch Manzo

Chicken Poulet Hahnchen Pollo

Cod Morue Dorsch Merluzzo

Crab Crabe Krebs Granchio

Duck Canard Ente Anatra

Fish Poisson Fisch Pesce

Ham Jambon Schinken Prosciutto

Lamb Agneau Lamm Agnello

Pate Pate Pastete Pasticcio

Pork Porc Schwein Maiale

Prawns Crevettes Krabben Gambero

Salmon Saumon Lachs Salmone

Sausage Saucisse Wurst Salsiccia

Trout Truite Forelle Trota

Tuna Thon Thunfisch Tonno

Turkey Dinde Pute Tacchino

Veal Veau Kalbfleisch Vitello

Dairy Products DAIRY PRODUCTS PRODUITS LAITIERS MOLKEREI – PRODUKTE PRODOTTI LATTAII

Milk Lait Milch Latte

Butter Beurre Butter Burro

Cheese Fromage Kase Formaggio

Cream Crème Rahm/Sahne Crema

Margarine Margarine Margarine Margarina

Yoghurt Yaourt Joghurt Yogurt

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Fruit

FRUIT FRUITS FRUCHTE FRUTTI

Almond Amande Mandel Mandorla

Apple Pomme Apfel Mela

Apricot Abricot Aprikose Albicocca

Banana Banane Banane Banana

Cherry Cerise Kirsch Ciliegia

Chesnut Marron Kastanie Marrone

Coconut Noix de Coco Kokonuss Noce di cocco

Date Datte Date Dattero

Grapefruit Pamplemousse Pampelmuse Pompelmo

Grapes Raisin Traube Uva

Hazelnuts Noisettes Haselnuss Nocciola

Lemon Citron Zitrone Limone

Melon Melon Melone Melone

Orange Orange Apfelsine/Orange Arancia

Peach Peche Pfirsich Pesca

Peanut Cacahuete Erdnuss Arachide

Pear Poire Birne Pera

Pineapple Ananas Ananas Ananax

Plum Prune Pflaume Susina

Prune Pruneau Backpflaume Prugna

Raisins Raisins secs Korinthen Zibibbi

Raspberry Framboise Himbeere Lampone

Strawberry Fraise Erdbeere Fragola

Tangerine Mandarine Madarine Mandarino

Walnut Noix Walnuss Noce

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Vegetables/Herbs

ENGLISH FRENCH GERMAN ITALIAN

VEGETABLES/HERBS LEGUMES/HERBES GEMUSE/KRAUTER VERDURE/ERBE

Artichoke Artichaud Artischocke Carciofo

Aubergine Augerbine Aubergine Melanzana

Basil Basillic Basilienkraut Basillico

Bayleaf Laurier Lorbeerblatt Alloro

Broccoli Brocoli Spargelkohl Broccolo

Brussels Sprouts Choux de Bruxelles Rosenkohl Cavolini

Cabbage Chou Kraut Cavolo

Carrots Carottes Karotten Carota

Cauliflower Chou-fleur Blumenkohl Cavoffiore

Celery Celeri Sellerie Sedano

Chervil Cerfeuil Kerbel Cerfoglio

Chick Peas Pois chiches Kichererbse Ceci

Chicory Endives Endiven Indivie

Chives Ciboulette Schnittlauch Cipollina

Courgette Courgette Zucchini Zucchino

Cucumber Concombre Gurke Cetrolo

Fennel Fenouille Fenchel Finocchio

French Beans Haricots vert Zwergbohnen Flagioli verdi

Garlic Ail Knoblauch Aglio

Ginger Gingenvre Ingwer Zenzero

Leeks Poireaux Lauch Porros

Lettuce Laitue Salat Lattuga

Mint Menthe Munze Menta

Mushrooms Champignons Pilzen Fungi

Onions Oignons Zwiebeln Cipolle

Parsley Persil Petersillie Prezzemolo

Peas Petits pois Erbsen Piselli

Pepper (sweet) Poivron Paprika Peperoni

Potatoes Pommes de terre Kartoffetn Palate

Rosemary Romarin Rosmarin Rosmarino

Sage Sauge Salbei Salvia

Spinach Epinards Spinat Spinaci

Tarragon Estragon Estragon Dragoncello

Tomatoes Tomates Tomaten Pomodori

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Conversion charts – Imperial/Metric Oven temperatures

Degrees Centigrade - °C Degrees Fahrenheit - °F Gas Mark 140 275 1 150 300 2 170 325 3 180 350 4 190 375 5 200 400 6 220 425 7 230 450 8 240 500 9

Weights & measurements Use either the imperial or the metric weights throughout the recipe. Never mix the two.

Ounces Grammes 1 oz 25 g 2 oz 50 g 3 oz 75 g 4 oz 100 g 5 oz 125 g 6 oz 150 g 7 oz 175 g 8 oz 200 g 9 oz 225 g 10 oz 250 g 12 oz 275 g 14 oz 350 g 1 lb 400 g

1.5 lb 600 g 2 lb 800 g

2.5 lb 1.1 kg 3 lb 1.4 kg

3.5 lb 1.6 kg 4 lb 6 oz 2 kg

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Liquid measurements

Imperial Metric ¼ pint 150 ml ½ pint 300 ml ¾ pint 425 ml 1 pint 575 ml

1.5 pints 900 ml 1.75 pints 1 litre

2 pints 1.25 litres American measurements

One American cup Metric weight Rice 225 g

Brown rice 200 g Granulated sugar 225 g

Butter 225 g Flour 100 g

 

   

 

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Glossary Bake - To cook in an enclosed oven Bake Blind – To partially or completely cook an unfilled pastry case. This is done by pricking the base of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with dry beans. Cooking is between 15 and 30 minutes, depending on the recipe. Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention. Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture. Blanche - To briefly plunge food into boiling water or hot fat. Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender. Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time. Boil rapidly - Food is submerged into boiling liquid over a high heat such that the bubbling state is maintained throughout the required cooking period. This method is also used to reduce sauces by boiling off the liquid and reducing it to a concentrated state. Braise - To bake or stew food slowly, usually on a bed of vegetables in a covered pan or ovenproof dish. Brown (to) - To fry in very shallow fat over a high heat in order to colour the food and seal in the juices. This is usually a very quick process: not more than a couple of minutes on each side of the food. Caramelise - The effect of heating sugar or a sugar-rich fruit, until the sugar turns brown and syrupy. Casserole - To cook in a covered pot in the oven in liquid such as stock or wine. Also, the pot in which this process is carried out. Chop -To cut into pieces of approximately the same size. Chunks - Pieces of food which have been cut into equal sizes, measuring at least 2.5cm/1inch. Coat – to cover with a thin film of liquid, usually a sauce. Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

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Cream (to) - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor. NB The resulting mixture should be always much thicker than fresh cream. Cube – to cut foods into small even-sized pieces ranging from 12mm/½ inch to 2.5cm/1 inch. Curdle – The state of a liquid or food, such as eggs, to divide into liquid and solids, usually due to the application of excess heat. Deep Fry - The process of cooking food by immersion in hot fat or oil in a deep pan or electric fryer to give a crisp, golden coating. Deglaze - To use a liquid such as stock, water or wine, to dissolve food particles left in a pan after roasting or frying. Dice -To cut ingredients into small cubes. Sizes range from 5mm/¼ inch to 15mm/¾ inch. Drizzle - To drip a liquid substance, such as a sauce or dressing, over food. Drying off - The removal of excess moisture from foods during cooking. Not to be confused with drying or reducing. An example of drying off is when potatoes are placed over a low heat after having been drained in order to dry them off before mashing. Dust –To sprinkle lightly with flour, sugar or seasoning. Egg wash - A mixture of beaten eggs with liquid (usually milk) used to coat baked goods. This gives a shiny appearance once cooked. Flake - To separate cooked fish into slivers. Flambé - To add alcohol to a dish and ignited in order to burn off the alcohol and intensify the flavour. This can be done at the cooker or, as in the case of Christmas Puddings or Crepes, at the table. Flute/Fluting - Used in pastry or biscuit making as a decoration. Pies and tarts are fluted around the edge by pinching the pastry between the forefinger and thumb to create v-shaped grooves. Fold in - To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing “J” movement whilst slightly lifting the utensil. Fry - To cook over a brisk heat, in oil or fat to obtain a good seal and colour. Garnish – To decorate a finished dish with extra items such as parsley, lemon wedges etc. Glaze – To give a food a shiny appearance by coating it with a sauce or similar substance such as aspic or melted jam. Grate – To reduce a food to very small particles by rubbing it against a sharp, rough surface, usually a grater or zester.

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Grease -To cover the inside surface of a dish or pan with a thin layer of fat, such as butter or margarine, or oil using a brush or kitchen paper. Grill - To cook foods from above, under a heat source such as gas or electricity. Infuse/infusing - The soaking or standing of food in hot water or liquid in order to extract the flavour of the food. Julienne - Food which is cut into thin strips, to a thickness of approximately 2mm/ 1/8 inch and a length ranging from 2.5cm/1inch to 5cm/2 inches as standard. Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and stretched away, then pulled back over the top. In bread making, two hands are used. Marinade - A mixture or wet and/or dry ingredients used to flavour or tenderise food prior to cooking. Marinade - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat. Parboil - To partially cook food by boiling prior to another method of cooking. Pipe (to) - To shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle. Poach - To cook food in hot liquid over a gentle heat so the liquid is barely bubbling. Purée - To process food by means of mashing, sieving or processing in a food processor until very smooth. Reduce - To boil a liquid rapidly in order to decrease its volume by evaporation and produce a concentrated flavour and thicker consistency. Refresh - To plunge food into or run under cold water after blanching to prevent further cooking. Roast (to) - To cook food in an oven or on a spit over a fire. Rubbing in - The incorporation of fat into flour. Butter is softened and cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles fine breadcrumbs in appearance. Sauté - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. Small items are cooked uncovered, but larger pieces may need covering after the initial browning to complete the cooking. The pan is shaken, over a high heat to move the food around, and prevent sticking. It is important not to overfill the pan. Score - to make shallow incisions with a small knife on the surface of foods, either with parallel lines or criss-cross patterns in order to improve its appearance or to absorb the flavours of bastes and marinades. Also aids in even cooking.

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Sear - To brown the surface of food in fat over a high heat before finishing cooking by another method in order to add flavour. Season - To add flavourings, usually salt and pepper but sometimes, herbs, spices etc. to foods. Shallow fry - To cook in oil no more than 1.25cm (half an inch) deep. Shred - To tear or cut into food into thin strips. Sift - To pass a dry ingredient, such as flour, through a sieve to ensure it is lump free. Simmer - To maintain the temperature of a liquid at just below boiling. Skim - To remove impurities from the surface of a liquid, such as stock, during or after cooking. Skin (to) - The removal of skin from meat, fish, poultry, fruit, nuts and vegetables. Slice - To cut food, such as bread, meat, fish or vegetables, into flat pieces of desired thickness. Steam - The cooking of food in steam, over rapidly boiling water or other liquid. The food is usually suspended above such liquid by means of a trivet or steaming basket, although in the case of puddings, the basin actually sits in the water. Stew - To place food in liquid and cook in a covered pot on the top of the cooker. Stir fry - To fry small pieces of food quickly in a large frying pan or wok, over a high heat, using very little fat and constantly moving the food around the pan throughout cooking, keeping it in contact with the hot wok. Strain - To separate liquids from solids by passing through a sieve, muslin or similar. Sweat - To cook food in a covered pan in a small amount of fat, so the natural juices run into the pan. Foods cooked in this way will soften but not brown. Whip (to) - To beat an item, such as cream or egg whites, in order to incorporate air and, usually, thicken. Whisk (to) - To beat air into a mixture until soft and fluffy. Zest – The outer, coloured part of the skin of a citrus fruit (lemon, orange etc) as opposed to the inner white part of the skin (known as “pith”)