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Tangy tomato prawns recipe
 Prawns need very little work, but as they take such a short time to cook, all the work must go into creating a simple and delicious sauce for the prawns to be enveloped in. This sauce is rich, tomatoey and tangy. 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped1 tsp salt1 lemon, juice only 1 tsp ground turmeric 2 tsp chilli powder 3 tsp tamarind paste 450g/1lb raw king prawns, peeled 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped 1 tsp salt 1 lemon, juice only 1 tsp ground turmeric 2 tsp chilli powder 3 tsp tamarind paste 450g/1lb raw king prawns, peeled large handful chopped fresh coriander large handful chopped fresh coriander Method To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Add the prawns and cook until they are pink and opaque.To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. To make the sauce, add the olive oil to a large non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Add the tomatoes, salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are completely soft. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Stir in the turmeric, chilli powder and tamarind paste. Cook until the tomato sauce begins to come away from the sides of the pan. Add the prawns and cook until they are pink and opaque. Add the prawns and cook until they are pink and opaque. To serve, take off the heat and sprinkle with a handful of chopped fresh coriander. To serve, take off the heat and sprinkle with a handful of chopped fresh coriander.
Fennel and feta linguine recipe
 A light fresh dish, full of sweet fried flavour - makes a great weeknight dinner. 200g/7oz linguine1 fennel bulb1 banana shallot2 tbsp olive oil15 basil leaves100g/3½oz feta cheese 200g/7oz linguine 1 fennel bulb 1 banana shallot 2 tbsp olive oil 15 basil leaves 100g/3½oz feta cheese Method Cook the pasta in a pan of boiling, salted water, according to packet instructions.Slice the fennel and shallot, and fry in the oil until soft.Tear the basil over the fennel and shallot and crumble in the feta.When the pasta is cooked, drain and combine with the shallot and fennel. Cook the pasta in a pan of boiling, salted water, according to packet instructions. Cook the pasta in a pan of boiling, salted water, according to packet instructions. Slice the fennel and shallot, and fry in the oil until soft. Slice the fennel and shallot, and fry in the oil until soft. Tear the basil over the fennel and shallot and crumble in the feta. Tear the basil over the fennel and shallot and crumble in the feta. When the pasta is cooked, drain and combine with the shallot and fennel. When the pasta is cooked, drain and combine with the shallot and fennel.
Pizzoccheri recipe
 1 small Savoy cabbage, finely chopped1 medium potato, peeled and chopped125g/4oz butter2 leeks, finely chopped2 fresh sage leaves450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle100g/3½oz bitto cheese or parmesan, grated175g/6oz fontina cheese, choppedsalt and freshly ground black pepper 1 small Savoy cabbage, finely chopped 1 medium potato, peeled and chopped 125g/4oz butter 2 leeks, finely chopped 2 fresh sage leaves 450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle 100g/3½oz bitto cheese or parmesan, grated 175g/6oz fontina cheese, chopped salt and freshly ground black pepper Method Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well.Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently.Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently.Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Bring a large pan of salted water to the boil, add the cabbage and boil for one minute. Remove with a slotted spoon, drain well and set aside. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well. Add the potato to the same pan of boiling salted water, cook for ten minutes or until very tender. Drain well. Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently. Melt the butter in a large frying pan over a low-medium heat. Add the cabbage, potato, leeks and sage and fry gently. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently. Meanwhile, bring a large pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and add to the frying pan with the cabbage and potatoes. Cook for three minutes, stirring gently. Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve. Remove from the heat, stir in the bitto or parmesan and the fontina. Season, to taste, with salt and freshly ground black pepper and serve.
Spiced pecan marzipan recipe
 Dan Lepard's pecan marizpan gives a richer, more grown-up taste to your cakes than regular almond marzipan. 200g/7oz finely ground pecans, or half walnuts and half pecans100g/3½oz icing sugar125g4½oz soft brown sugar3 free-range egg yolks2 tsp liquid glucose1 tbsp honey1 tsp glycerine1-2 tsp ground cinnamon2 tsp vanilla extract 200g/7oz finely ground pecans, or half walnuts and half pecans 100g/3½oz icing sugar 125g4½oz soft brown sugar 3 free-range egg yolks 2 tsp liquid glucose 1 tbsp honey 1 tsp glycerine 1-2 tsp ground cinnamon 2 tsp vanilla extract Method Combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. Combine the ground pecans and icing sugar in a bowl and mix together. Combine the ground pecans and icing sugar in a bowl and mix together. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot. Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using. Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using.
Two-step buttercream recipe
 Dan Lepard's buttercream is firm and easy to pipe and decorate with. The baking margarine help the mixture to cream well without splitting and holds it firmer at room temperature than if only butter is used. 300g/10½oz icing sugar25g/1oz liquid glucose50g/1¾oz condensed milk2 tsp vanilla extract or other flavouring200g/7oz unsalted butter, softened100g/3½oz baking margarine, softened200g/7oz icing sugar100ml/3¾fl oz double creamcolouring and flavouring 300g/10½oz icing sugar 25g/1oz liquid glucose 50g/1¾oz condensed milk 2 tsp vanilla extract or other flavouring 200g/7oz unsalted butter, softened 100g/3½oz baking margarine, softened 200g/7oz icing sugar 100ml/3¾fl oz double cream colouring and flavouring Method Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. Mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm. This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.
Meringues with summer berries recipe
 Pillow soft and feather light, a meringue recipe with fresh berries is the epitome of a summer dessert. 4 free-range egg whitespinch salt225g/8oz caster sugar4 tsp cornflour2 tsp raspberry vinegar½ tsp vanilla extract 4 free-range egg whites pinch salt 225g/8oz caster sugar 4 tsp cornflour 2 tsp raspberry vinegar ½ tsp vanilla extract 300ml/10½fl oz double creammixed summer fruits and berries, to taste 300ml/10½fl oz double cream mixed summer fruits and berries, to taste Method Preheat the oven to 130C/275F/Gas 1.Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed.Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine.Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like.To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed. Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed. Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine. Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine. Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like. Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice. To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice.
Snow queen recipe
 A beautiful dessert that is easy to make with some advance prep. 500ml/17½fl oz double cream2 tbsp brandy1 tbsp caster sugar1 tbsp stem ginger (from a jar), chopped1 tbsp stem ginger sugar syrup, (from a jar of stem ginger)150g/5oz ready-made meringues, roughly broken up½ tsp groundnut oil, for greasing 500ml/17½fl oz double cream 2 tbsp brandy 1 tbsp caster sugar 1 tbsp stem ginger (from a jar), chopped 1 tbsp stem ginger sugar syrup, (from a jar of stem ginger) 150g/5oz ready-made meringues, roughly broken up ½ tsp groundnut oil, for greasing grated dark chocolate or hot chocolate sauce (optional) grated dark chocolate or hot chocolate sauce (optional) Method Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Whisk the cream in a bowl until stiff peaks form when the whisk is removed. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Gently fold the brandy, caster sugar, chopped ginger and ginger syrup into the whipped cream until it is evenly distributed throughout the cream. Fold in the chunks of meringue. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. Lightly grease a 570ml/1 pint pudding basin with the groundnut oil and spoon in the snow queen mixture. Cover the basin with aluminium foil and then with cling film. Chill in the freezer for at least eight hours. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce. To serve, dip the sides of the pudding basin into hot water to loosen the frozen snow queen mixture, then turn it out onto a serving plate. Place into the fridge for 15 minutes to soften before serving. Serve with a grating of dark chocolate or a hot chocolate sauce.
Raspberry cinnamon meringue recipe
 Light, crisp balls of meringue topped with raspberries and dark chocolate. 280g/10oz golden caster sugar6 free-range eggs, whites onlypinch of cinnamon350g/12oz raspberries100g/3½oz dark chocolate 280g/10oz golden caster sugar 6 free-range eggs, whites only pinch of cinnamon 350g/12oz raspberries 100g/3½oz dark chocolate Method Preheat the oven on to 140C/275F/Gas 1.Pour the sugar into an oven tray and bake for 30 minutes.Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed.Line an oven tray with baking paper.Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes.Melt the chocolate in a bowl over a simmering pan of water.When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. Preheat the oven on to 140C/275F/Gas 1. Preheat the oven on to 140C/275F/Gas 1. Pour the sugar into an oven tray and bake for 30 minutes. Pour the sugar into an oven tray and bake for 30 minutes. Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed. Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed. Line an oven tray with baking paper. Line an oven tray with baking paper. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes. Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes. Melt the chocolate in a bowl over a simmering pan of water. Melt the chocolate in a bowl over a simmering pan of water. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving. With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving.
Semifreddo al torroncino (homemade nougat ice cream) recipe
 You can make this brilliantly simple ice cream recipe without a machine - and it's sweet and chewy with nougat. 250g/9oz mascarpone cheese3 eggs, separated (and beat the egg whites)2 tbsp caster sugar100g/3½oz crunchy nougat, chopped by hand 250g/9oz mascarpone cheese 3 eggs, separated (and beat the egg whites) 2 tbsp caster sugar 100g/3½oz crunchy nougat, chopped by hand Method Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the chopped nougat. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film.Pour the mixture in the mould or small individual ones. Freeze for several hours before serving.Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.Serve immediately. Separate the eggs. Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the mascarpone and keep beating. Add the chopped nougat. Add the chopped nougat. Fold in the egg whites beaten firm. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film. Coat a rectangular mould or small individual ones with parchment paper or cling film. Pour the mixture in the mould or small individual ones. Pour the mixture in the mould or small individual ones. Freeze for several hours before serving. Freeze for several hours before serving. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Serve immediately. Serve immediately.
Salmon with sparkling wine and chive butter sauce recipe
 Crack open a bottle of sparkling wine for the fancy flavoured butter sauce in this real celebratory fish dish. 1 cucumber, thinly sliced1 tbsp salt1 tbsp sugar 1 lemon, juice only 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice only 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopesdash oil 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopes dash oil 2 shallots, finely chopped1 blade mace or a pinch ground macedash Champagne vinegar 300ml/10fl oz sparkling wine 2 tbsp finely chopped fresh chives200g/7oz salted butter, diced squeeze lemon juice 2 shallots, finely chopped 1 blade mace or a pinch ground mace dash Champagne vinegar 300ml/10fl oz sparkling wine 2 tbsp finely chopped fresh chives 200g/7oz salted butter, diced squeeze lemon juice Method To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice.To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice. To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top. To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top.