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Creamed sprouts with Stilton and penne pasta recipe
 Here’s a quick and easy pasta dish to use up any leftover sprouts, Stilton and white wine you have over the Christmas period. 50g/1¾oz unsalted butter3–4 sage leaves150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline 1 small garlic clove, crushed125ml/4fl oz white wine50g/1¾ oz double cream100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving75g/2½oz crumbled Stilton350g/12oz cooked penne pasta 50g/1¾oz unsalted butter 3–4 sage leaves 150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline 1 small garlic clove, crushed 125ml/4fl oz white wine 50g/1¾ oz double cream 100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving 75g/2½oz crumbled Stilton 350g/12oz cooked penne pasta Method Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp.Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half.Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp. Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp. Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half. Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half. Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve.
Blue cheese sauce recipe
 This is a great go-to cheese sauce recipe; you can use different cheeses if you like but the blue cheese is great with steak, chicken wings or cauliflower. It’s also a fantastic addition to a burger, or simply served with celery sticks for dipping. 400ml/14fl oz full-fat milk25g/1oz unsalted butter25g/1oz plain flour 75g/2¾oz blue cheese (such as Stilton)white pepper 400ml/14fl oz full-fat milk 25g/1oz unsalted butter 25g/1oz plain flour 75g/2¾oz blue cheese (such as Stilton) white pepper Method Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.Stir the flour into the melted butter and cook for 3-4 minutes.Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute.Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Stir the flour into the melted butter and cook for 3-4 minutes. Stir the flour into the melted butter and cook for 3-4 minutes. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty.
Crisp winter slaw recipe
 This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages. ½ red cabbage1 bulb fennel1 stick celery1 (sharp) apple1 lemon, juiced 8 walnuts1 tbsp red wine vinegarpinch salt1 tbsp Dijon mustard1 tbsp groundnut oil1 tbsp walnut oil100g/3½oz Stilton ½ red cabbage 1 bulb fennel 1 stick celery 1 (sharp) apple 1 lemon, juiced 8 walnuts 1 tbsp red wine vinegar pinch salt 1 tbsp Dijon mustard 1 tbsp groundnut oil 1 tbsp walnut oil 100g/3½oz Stilton Method Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.Toast the walnuts in a dry frying pan for two minutes and set aside.For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring. Toast the walnuts in a dry frying pan for two minutes and set aside. Toast the walnuts in a dry frying pan for two minutes and set aside. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.
Stilton cheese soufflé recipe
 This cheese soufflé recipe is made with a Stilton white sauce and lots of herbs. 2 tbsp melted butter¼ red onion, chopped1 tbsp fresh chives, chopped1 tbsp fresh parsley, chopped 2 tbsp melted butter ¼ red onion, chopped 1 tbsp fresh chives, chopped 1 tbsp fresh parsley, chopped 3 tbsp butter1 tsp cornflour2tbsp plain flour100ml/3 ½oz milk35g/1¼oz Stilton cheese3 free-range egg yolks3 free-range egg whites 3 tbsp butter 1 tsp cornflour 2tbsp plain flour 100ml/3 ½oz milk 35g/1¼oz Stilton cheese 3 free-range egg yolks 3 free-range egg whites Method Preheat oven 200C/180C Fan/Gas 6.For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes.Remove from the heat and add the chopped herbs and allow to cool for three minutes.For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks.Take off the heat and allow to cool for two minutes.For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks.Fold the white sauce into the egg whites and add the onion mixture. Do not over mix.Grease two ramekin dishes and spoon the mixture into these.Place on a tray in the pre-heated oven for eight minutes.Serve the soufflés in the dishes straight away. Preheat oven 200C/180C Fan/Gas 6. Preheat oven 200C/180C Fan/Gas 6. For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes. For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes. Remove from the heat and add the chopped herbs and allow to cool for three minutes. Remove from the heat and add the chopped herbs and allow to cool for three minutes. For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks. For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks. Take off the heat and allow to cool for two minutes. Take off the heat and allow to cool for two minutes. For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks. For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks. Fold the white sauce into the egg whites and add the onion mixture. Do not over mix. Fold the white sauce into the egg whites and add the onion mixture. Do not over mix. Grease two ramekin dishes and spoon the mixture into these. Grease two ramekin dishes and spoon the mixture into these. Place on a tray in the pre-heated oven for eight minutes. Place on a tray in the pre-heated oven for eight minutes. Serve the soufflés in the dishes straight away. Serve the soufflés in the dishes straight away.
Clarified butter recipe
 Poppy shows you just how easy it is to clarify butter yourself at home using the microwave! 500g/1lb 2oz salted butter, cut into cubes 500g/1lb 2oz salted butter, cut into cubes Method Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set.Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set. Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set. Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter.
Finnish pancakes recipe
 A cross between a Yorkshire pudding and a pancake, served with a sweet topping of your choice – what’s not to like? 150g/5½oz plain flour1 tsp baking powder2 tbsp caster sugarpinch of salt4 large free-range eggs600ml/20fl oz milk25g/1oz butter, melted 150g/5½oz plain flour 1 tsp baking powder 2 tbsp caster sugar pinch of salt 4 large free-range eggs 600ml/20fl oz milk 25g/1oz butter, melted icing sugar, for dustingfruit compôtecrème fraîche or sour cream icing sugar, for dusting fruit compôte crème fraîche or sour cream Method Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated.Leave the batter to stand for at least half an hour – you will find it thickens slightly.About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6.Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath.To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated. Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated. Leave the batter to stand for at least half an hour – you will find it thickens slightly. Leave the batter to stand for at least half an hour – you will find it thickens slightly. About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6. About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6. Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath. Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath. To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. Recipe tips Swap the fruit compôte for jam, maple syrup or honey.
Turkey soup with ginger and rice recipe
 This fresh, fragrant leftover turkey soup is perfect if you fancy something a little lighter after indulgent festive eating. 600ml/20fl oz turkey or chicken stock 200g/7oz cooked leftover turkey, cut into cubes or shredded 20g/¾oz ginger, peeled and finely grated 2 garlic cloves, finely grated 1 red chilli, thinly sliced 150g/5½oz cooked basmati rice10g/⅓oz finely chopped fresh coriander10g/⅓oz finely chopped fresh mint10g/⅓oz finely chopped fresh parsley 2 spring onions, finely sliced 60g/2¼oz baby spinach leaves 1 tbsp fresh lemon juice salt and freshly ground black pepper 600ml/20fl oz turkey or chicken stock 200g/7oz cooked leftover turkey, cut into cubes or shredded 20g/¾oz ginger, peeled and finely grated 2 garlic cloves, finely grated 1 red chilli, thinly sliced 150g/5½oz cooked basmati rice 10g/⅓oz finely chopped fresh coriander 10g/⅓oz finely chopped fresh mint 10g/⅓oz finely chopped fresh parsley 2 spring onions, finely sliced 60g/2¼oz baby spinach leaves 1 tbsp fresh lemon juice salt and freshly ground black pepper Method In a saucepan, heat the stock to a simmer and season with salt and pepper. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. In a saucepan, heat the stock to a simmer and season with salt and pepper. In a saucepan, heat the stock to a simmer and season with salt and pepper. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. Recipe tips To make the turkey stock, put bones of the leftover roast turkey in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows. You can make this in the slow cooker over 10 hours, or in the pressure cooker in 1-2 hours. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. You can freeze the cooked leftover turkey as well and make this soup whenever you can face eating turkey again.
Cucumber, dill and mustard sauce recipe
 The Hairy Bikers fresh dill sauce goes brilliantly with smoked salmon and is ready in just 5 minutes. By The Hairy Bikers From The Hairy Bikers Go Local Shopping list Ingredients 1 tbsp Dijon mustard2 tsp honey2 tsp cider vinegar2 tbsp olive oil2 tbsp chopped fresh dill½ cucumber, finely chopped 1 tbsp Dijon mustard 2 tsp honey 2 tsp cider vinegar 2 tbsp olive oil 2 tbsp chopped fresh dill ½ cucumber, finely chopped Method Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Whisk together the mustard, honey, vinegar, olive oil and fresh dill. Stir through the chopped cucumber. Serve. Related recipes Red wine sauce. By Simon Wood sauce recipes (41) Halibut with prawn butter sauce. By Matt Tebbutt sauce recipes (41) Harissa romesco sauce. By Marcus Wareing sauce recipes (41) Hot-sweet sauce By Justine Pattison sauce recipes (41) Slow cooker satay chicken wraps By Sarah Cook cucumber recipes (374) Mackerel on toast with salted cucumber and horseradish. By Valentine Warner cucumber recipes (374) Butternut squash curry with chickpeas. By Tom Kerridge cucumber recipes (374) This recipe is from... The Hairy Bikers Go Local. 4. Episode 4 on BBC Two Recipes from this episode KedgereeCranachan rice puddingCaraway and lemon shortbread Kedgeree Cranachan rice pudding Caraway and lemon shortbread
Fried ham and cheese sandwich recipe
 Gruyère works well in this ham and cheese sandwich recipe as it has a lovely melting quality, but you can use another cheese if preferred. 250g/9oz gruyère cheese, grated2 free-range egg yolks1 tbsp Worcestershire sauce1 tsp mustard powder2 pinches cayenne pepperdash cream (if mixture is too thick to spread) 250g/9oz gruyère cheese, grated 2 free-range egg yolks 1 tbsp Worcestershire sauce 1 tsp mustard powder 2 pinches cayenne pepper dash cream (if mixture is too thick to spread) 4 slices thin white bread (square)4 thin slices cooked hamolive oil 4 slices thin white bread (square) 4 thin slices cooked ham olive oil Method Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil.Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Put all the sandwich filling ingredients (except the cream) into a food processor and blend until smooth (the mixtuer should spread easily, but add a little cream if needed.) Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil. Cover four slices of bread with a thin layer of cheese mixture almost to the edge, place a slice of ham over that and then finally place another slice of bread on to the ham. Press down firmly and then repeat the process for the second sandwich. Cut off the crusts and liberally brush (or spray) each side of the sandwiches with olive oil. Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Cut each sandwich in half to give four rectangles. Heat a large, non-stick frying pan until medium-hot and fry the sandwiches in the dry pan until gorgeously golden-brown and crusted on each side - about two minutes per side. Recipe tips Add a shake of Tabasco sauce to the filling for an extra kick. You can also spread a little mustard on the other slice of bread if desired.