Waffles With Hollandaise, Poached Eggs and Bacon

This would make a brilliant brunch dish to satisfy the heartiest of appetites. Serve with strong coffee or a spicy bloody Mary.

Ingredients
For the waffles
250g/9oz plain flour
1 tbsp baking powder
1 tsp salt
1 tbsp caster sugar
3 free-range eggs, lightly beaten
425ml/15fl oz full-fat milk
115g/4oz unsalted butter, melted
For the hollandaise
125g/4½oz butter, melted
2 tsp lemon juice
2 tsp white wine vinegar
2 large free-range eggs, yolks only
sea salt and freshly ground black pepper
For the eggs and bacon
2 tbsp white wine vinegar
4 free-range eggs
12 slices streaky bacon
2-3 tbsp chives, finely chopped

Preparation method
1- For the waffles, preheat a waffle maker to a medium setting. Preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking sheet and place in the oven to warm.
2- Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
3- Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on the wire rack in the oven.
4- For the hollandaise, melt the butter in a saucepan and bring to a simmer.
5- Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
6- Place the egg yolks into a food processor with a pinch of salt. With the motor running, add the hot lemon and vinegar in a steady stream then slowly add the melted butter until it is all incorporated. Remove the sauce from the processor and season with sea salt and freshly ground black pepper.
7- For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, carefully crack an egg into the water. Simmer for 2-3 minutes, remove the poached egg with a slotted spoon and place onto a plate to drain. Repeat the process with the remaining eggs.
8- Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper.
9- To serve, place the waffles onto the serving plates, top with the poached eggs and bacon and finish with a drizzle of hollandaise sauce and the chopped chives.
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Buttermilk Crumpets with Black Pudding, Poached egg, and Bacon and Chive Hollandaise

The perfect brunch for the morning after. You could make the crumpets in advance and lightly grill them just before serving.

Ingredients
For the crumpets
225g/8oz plain flour
1 x 7g sachet dried fast-action yeast
150ml/5floz buttermilk
175ml/6fl oz warm water
1 tsp salt
1-2 tbsp light olive oil
For the hollandaise
125g/4½oz butter, melted
2 tsp lemon juice
2 tsp white wine vinegar
2 free-range egg yolks
salt and freshly ground black pepper
4 rashers streaky bacon
2-3 tbsp chives, finely chopped
For serving
2 tbsp white wine vinegar
4 free-range eggs
1 tbsp light olive oil
12 slices black pudding

Preparation method
For the crumpets, stir together the flour and salt in a large mixing bowl, and whisk in the yeast, the buttermilk and water.
Cover the bowl tightly with cling film and leave to prove in a warm place for one hour or until at least doubled in volume. Preheat the oven to 170C/325F/Gas 3.
Heat a frying pan until medium hot then add a little of the oil. Lightly oil the inside of four 8cm/3¼in metal rings then place them in the pan.
Pour or ladle batter into each ring to fill about half way. Cook the crumpets until the top has completely set, then remove the metal rings, flip the crumpets over and cook for one more minute.
Transfer the crumpets to a baking tray and bake in the oven for 10 minutes.
Serve immediately or cool on a wire rack until ready to grill.
For the hollandaise, place the butter in a saucepan and bring to a very gentle simmer.
Place the lemon juice and vinegar into a separate small pan and heat until just boiling.
Place the egg yolks into a food processor with a pinch of salt and switch on. With the motor running, add the hot lemon and vinegar then very slowly add the melted butter until it is all incorporated. Transfer the sauce to a small bowl, season with a little salt and freshly ground black pepper and keep warm.
Meanwhile, heat a frying pan until hot, add the bacon and cook on either side for 2-3 minutes until cooked through and crisp. Drain on kitchen paper, then roughly chop and add to the hollandaise. Stir in the chives to combine, then check the seasoning once more.
For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, carefully crack an egg into the water. Simmer for 2-3 minutes then remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
Heat a frying pan until hot, add the olive oil and cook the black pudding until crisp on each side. Remove with a slotted spoon and set aside to drain on kitchen paper.
To serve, place the crumpets onto serving plates and top with a poached egg. Pile the black pudding alongside then finish with a drizzle of hollandaise.
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Cheese Gnocchi with Roasted Butternut Soup

This butternut squash soup is made extra special with the addition of homemade cheesy gnocchi.

Ingredients
For the gnocchi
200g/7oz potatoes, chopped
4 free-range egg yolks
60g/2½oz Italian 00 flour, plus extra for rolling
30g/1½oz Berkswell cheese, finely grated
1 tbsp olive oil
For the soup
2 tbsp olive oil
1 onion, finely diced
1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes
2 garlic cloves, finely chopped
2 sprigs fresh rosemary, leaves picked, roughly chopped
500ml/18fl oz chicken stock
2 tbsp double cream
4 tbsp pumpkin oil
2 tbsp coriander cress

Preparation method
For the gnocchi, cook the potatoes in salted boiling water for 5-10minutes, or until tender.
Drain and pass through a potato ricer or mash thoroughly.
Mix the potato, egg yolks, flour and cheese together in a bowl until it just forms a soft dough. Season with salt and freshly ground black pepper.
Divide the mixture in half, roll each piece into a 1cm/½in diameter log on a floured surface.
With a sharp knife, cut each log into 2.5cm/1in pieces of gnocchi.
Cook the gnocchi in salted boiling water for 1-2 minutes, or until they float to the surface.
Remove the gnocchi with a slotted spoon and set aside to drain on kitchen paper.
Heat a frying pan until hot, add the oil and the gnocchi and fry for 1-2 minutes, turning frequently, until golden-brown and crisp.
Remove from the pan and set aside to drain on kitchen paper.
For the soup, heat a frying pan until hot, add the oil, onion and squash and fry for 1-2 minutes.
Add the garlic and rosemary and cook for one minute then add the stock and bring to the boil. Simmer for 5-6 minutes, or until the squash is tender.
Blend the soup until smooth, then add the cream and season, to taste, with salt and freshly ground black pepper.
To serve, ladle the soup into soup bowls, pile some gnocchi into the centre of the soup then scatter over the cress and drizzle with pumpkin oil.
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Deep-fried Oysters and Prawns with Yuzu Dressing

If you’re wary of oysters, try them deep-fried in this Japanese-style recipe.

Ingredients
For the oysters and prawns
24 oysters, shucked, juice reserved
16 tiger prawns, shelled, head on
110g/4oz plain flour, plus extra for dusting
110g/4oz cornflour
pinch salt
150-200ml/5-7floz sparkling water
4 tbsp coriander cress
For the yuzu dressing
2 free-range egg yolks
½ tsp sea salt
pinch white pepper
2 tsp rice wine vinegar
2 red chillies, chopped
2-3 tsp yuzu juice (available from some Asian supermarkets and specialist retailers)
200ml/7fl oz vegetable oil

Preparation method
For the oysters and prawns, heat the vegetable oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dust the oysters and prawns with plain flour.
Sift the plain flour and cornflour together into a bowl, then stir in the salt and sparkling water and whisk until well combined (the batter will be quite lumpy).
Dip an oyster into the batter, then carefully lower it into the hot oil and fry for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and set aside to drain on kitchen paper.
Repeat with the remaining oysters and prawns.
For the yuzu dressing, blend all the ingredients, except the vegetable oil, in a small food processor to a purée. Add the reserved oyster juice, then slowly blend in the oil to form a thin mayonnaise. Season, to taste, with salt, freshly ground black pepper and more yuzu juice.
To serve, pile the oysters and prawns onto a serving platter, then drizzle with the dressing and sprinkle over the coriander cress.
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Seared Tuna with Radish Salad

This Asian-style tuna salad would make an impressive starter for a dinner party.

Ingredients
For the tuna
4 x 100g/3½oz fresh tuna steaks
1 tbsp yuzu juice
2 tbsp soy sauce
3 tbsp olive oil
For the salad
16 radishes, very finely sliced
¼ mooli, very finely sliced with a vegetable peeler
½ cucumber, cut into small balls
4 tbsp fresh mint leaves
4 tbsp fresh coriander leaves
1 lime, juice only
1 tbsp soy sauce
3 tbsp olive oil
2 tbsp sesame seeds, toasted

Preparation method
For the tuna, heat a griddle pan until very hot.
Sear the tuna for 30 seconds on each side, then remove from the pan.
Cut the tuna into 5mm/¼in thick slices and arrange on a large serving plate.
Mix the yuzu juice, soy sauce and olive oil together in a bowl and pour it over the tuna. Set aside to marinate for a few minutes.
For the salad, mix the radishes, mooli, cucumber, mint and coriander together in a bowl.
Whisk the lime juice, soy sauce and olive oil together then drizzle it over the salad and mix until well combined.
Sprinkle over the sesame seeds and mix together.
To serve, spoon the salad alongside the sliced tuna and serve immediately.
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San Marzano Tomato Pizza

San Marzano tomatoes have dense flesh and a rich, sweet flavour. They are considered by many chefs to make the best tomato sauce, but good quality plum tomatoes could be substituted.

Ingredients

For the pizza dough

800g/1lb 14oz '00' flour

200g/7oz semolina flour

1 tsp salt

1 tbsp caster sugar

14g/½oz dried yeast

4 tbsp extra virgin olive oil

650ml/1 pint 2fl oz water

For the topping

2 x 400g/14oz tins San Marzano tomatoes

2 large cow’s milk mozzarella balls, grated

50g/1¾oz pecorino cheese, coarsely grated

3 tbsp vegetable oil

3 tbsp peanut oil

1 large handful basil leaves

sea salt and freshly ground black pepper

2 handfuls rocket

Preparation method

To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.

Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover and leave to rise for 24 hours.

Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.

Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.

Place the circles of dough onto upturned floured baking trays or a peel if you have one.

Place the tinned tomatoes into a food processor and blend to a purée. Spoon the tomato purée thinly over the pizzas, scatter over the grated mozzarella and pecorino, then drizzle over the oils. Add a few basil leaves and season with sea salt and freshly ground black pepper.

Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes until golden-brown and crisp.

Scatter over the rocket and serve immediately.

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Cream of Cauliflower Soup with Parsley and Apple Gnocchi, Apple Purée and Apple Crisp

Apples make an unusual addition to classic Italian gnocchi and the apple crisp adds a touch of glamour.

Ingredients
For the apples
2 eating apples, preferably Cox variety
2 cooking apples, preferably Bramley variety, peeled, cored and chopped
50g/1¾oz butter
2-4 tbsp caster sugar, to taste
For the soup
1 tbsp olive oil
1 onion, finely chopped
1 garlic, finely chopped
800g/1lb 12oz cauliflower florets, roughly chopped
1 litre/1¾ pints chicken stock
150ml/5fl oz double cream
salt and freshly ground black pepper
For the gnocchi
200g/7oz potatoes, boiled and passed through a ricer
4 free-range egg yolks
75g/3oz Italian '00' flour, plus extra for rolling
1 tsp salt
30g/1oz apple, finely grated
2 tbsp flat leaf parsley, finely chopped
2 tbsp oil

Preparation method
For the apples, preheat the oven to 150C/300F/Gas 2. Slice the eating apples very finely on a mandolin then lay onto a silicone or parchment lined tray and place in the oven for one hour until dried and slighty crisp. Remove from the oven and allow to cool.
Place the cooking apples, butter and 2-3 tbsp water into a saucepan, cover and cook for 4-5 minutes or until the apples have broken down. Stir and season with the sugar and a little salt. Set aside and keep warm.
Meanwhile, make the soup. Heat a deep sauté pan until hot, add the olive oil, onion and garlic and cook gently for two minutes until just softened. Add the cauliflower and chicken stock and bring to the boil.
Reduce the heat and simmer for 8-12 minutes or until the cauliflower is tender.
Blend the soup to a purée in a food processor, then return to the saucepan and add the cream. Season with salt and freshly ground black pepper, return to the boil and simmer for one minute.
For the gnocchi, mix the potato, egg yolks, flour, salt, apple and parsley together in a bowl until it just forms a soft dough. Season with salt and freshly ground black pepper.
Divide the mixture in half and roll each piece on a lightly floured surface into a long sausage shape, about 1cm/1/2in diameter. Using a sharp knife, cut each sausage into 2.5cm/1in pieces of gnocchi.
Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float to the surface.
Remove the gnocchi from the water with a slotted spoon and place onto a plate lined with kitchen paper.
Heat a frying pan until hot, add the oil and the gnocchi and fry for 1-2 minutes until golden-brown and just crisp. Drain onto kitchen paper.
To serve, place a pile of apple purée into the centre of the soup bowl and top with a few gnocchi. Spoon the soup around the purée and finish with an apple crisp.
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