Ricotta and Peach Flan

Ricotta and Peach Flan

Ingredients:
* 250 gr sweetened shortcrust pastry
* 500 gr Ricotta cheese
* 75 gr caster sugar
* 2 oranges (grated)
* 3 eggs (whisked)
* 150 ml double cream (whisk)
* 2 fresh peaches (peel, slice)
* 1 tsp sugar
* 3 tbsp sour cream

Way to make it:
1. Roll out sweetened shortcrust pastry, line a deep flan tin and blind bake to 30 minutes or so.

2. Meanwhile add Ricotta cheese, caster sugar, the grated zest of two oranges and three whisked eggs.

3. Whisk double cream until soft peaks form, then fold gently into the cheese and egg mixture.

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Potted Prawn Paste

Potted Prawn Paste

Ingredients:
= 400 gr fresh small cooked peel prawns
= 175 gr unsalted butter
= 150 ml olive oil
= 1/4 level tsp cayenne pepper
= 15 gr resh basil, reserving
= 6 decorative leaves and roughly chopping the rest
= juice 2 limes
= salt

To serve:

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Lamb and Smoke beef patties with Curry Sauce

Lamb and Smoke beef patties with Curry Sauce

Ingredients:

For the curry sauce
= 1 tablespoon groundnut oil
= 2 small onions, peeled and roughly chopped
= 2 level teaspoons mild curry powder
= 3 level tablespoons raisins or sultanas
= 285 ml fresh vegetable stock

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Kir and Gougeres

Kir and Gougeres

For the Kir

Pour about 55 ml of creme de cassis into each of four wine glasses (its important to pour the cassis first, then top each one up with about 150 ml of chilled white wine, preferably a white burgundi).
Instead of using white wine, you can add sparkling wine or champagne.

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Grilled Squid with Tomato Onion Salsa

Grilled Squid with Tomato Onion Salsa

Ingredients:
* 450 gr squid, prepared
* Extra virgin olive oil
* Lemon juice
* 1 medium-sized rd chili, deseeded, finely chopped
* salt

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Cod, Leek and Parsley Pie

Cod, Leek and Parsley Pie

Ingredients:

* 745 ml milk
* 750 gr cod or haddock fillet
* 3 medium leeks
* 50 gr butter
* 250 gr medium-sized brown mushrooms
* A big bunch of parsley, chopped
* 3 heaped tbsps plain flour
* 8 anchovvy fillets, drained and chopped
* 3 small gherkins, chopped
* 12 capers, rinsed

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Chorizo and tiger prawn risotto

Chorizo and tiger prawn risotto

Ingredients:

= 150 gr chorizo sausages
= 400 gr raw giant tiger prawns with shells
= 350 gr Italian arborio rice
= 450 gr tin red kidney beans
= 1 large Spanish onion, peeled

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