Chef Savvy

  Method 1 Ingredients 75g butter 6 garlic cloves parsley leaves chopped 1 small (demi) baguette 125g ball mozzarella sliced, or 50g cheddar, grated step 1 Melt the butter in a small saucepan over a low heat, then add the garlic and leave to cook very gently, covered if you have a lid, for 20-25 mins until the soft and golden. Leave to cool for a few minutes, then use a potato masher or fork to mash the garlic into the butter. Tip into a plastic container, then chill or freeze until the butter has solidified a little, then season well and stir in most of the parsley. Chill again until firm and spreadable. Will keep chilled for three days, or frozen for a month. step 2 Cut the baguette into two pieces lengthways. Spread the garlic butter all over the cut side, put on a baking tray and scatter over the mozzarella or cheddar. Will keep covered and chilled for a day. To cook, heat the oven to 210C/190C fan/gas 8 and bake the bread for 10-15 mins until bubbling and golden. Cut into wedg...

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

  Method 1 Ingredients 2 large oranges 1½ tbsp wholegrain mustard 1½ tsp honey 1 tbsp white wine vinegar 3 tbsp rapeseed or olive oil plus extra for frying 2 large carrots peeled 225g block halloumi sliced 100g bag watercress or baby spinach step 1 Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well. step 2 Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges. Method 2 Ingredients: - 1 block of halloumi cheese - 2 large carrots, grated - 2 oranges, peeled and segmented - 1/4 cup of chopped fresh m...

  Method 1 Ingredients 6-8 scallops 1 tbsp olive oil 2 large chopped garlic cloves 1 tsp chopped fresh red chilli juice of half a lime roughly chopped coriander salt and pepper step 1 Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime. step 2 Finish off with roughly chopped coriander and salt and pepper. Serve straight away. Method 2 Ingredients: - 1 pound of scallops - 2 tablespoons of olive oil - Salt and pepper to taste - Freshly chopped parsley for garnish - Lemon wedges for serving Instructions: 1. Start by patting the scallops dry with a paper towel to remove excess moisture. This will help them sear properly. 2. Heat the olive oil in a large skillet over medium-high heat. 3. Season the scallops with salt and pepper on both sides. 4. Once the skillet is hot, carefully add the scallops in a single lay...

  Method 1 Ingredients 200ml tub crème fraîche 3 tsp vodka 2 tsp hot horseradish sauce 6 slices smoked salmon 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded salmon caviar (optional) few small, torn dill sprigs step 1 Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge. step 2 Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve. Method 2 To make smoked salmon with beetroot & vodka crème fraîche, you will need the following ingredients: - 200g smoked salmon slices - 2 medium-sized cooked beetroots, peeled and diced - 100g crème fraîche - 1-2 tablespoons of vodka - Fresh dill, for garnish - Lemon wedges, for serving - Salt and pepper to taste To prepare the dish, simply mix the diced beetroot with crème fraîche a...

  Method 1 Ingredients 400g cooked atlantic shell-on prawn 4 Little Gem lettuces trimmed 5 heaped tbsp mayonnaise 5 tbsp tomato chutney 2 tsp Worcestershire sauce 2 tsp creamed horseradish tiny splash of Tabasco sauce squeeze of lemon juice paprika for dusting 4 tsp snipped chive step 1 Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper. step 2 Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread. RECIPE TIPS BROWN AND PINK SHRIMPS These are most often available ready-prepared and brown shrimps are usually sold as potted shrimps. They a...

   Method 1 Ingredients 3 onions peeled 500g minced lamb zest and juice 1 unwaxed lemon quartered 1 tsp ground cumin 1 tsp ground cinnamon pinch cayenne pepper small bunch flat-leaf parsley chopped 2 tbsp olive oil thumb-sized piece ginger peeled and grated 1 red chilli deseeded and finely chopped pinch saffron strands 250ml lamb stock 1 tbsp tomato purée 100g pitted black kalamata olive small bunch coriander chopped couscous or fresh crusty bread, to serve step 1 Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls. step 2 Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the mea...

  Method 1 Ingredients For the pudding 50g blanched almonds 2 large Bramley cooking apples 200g box candied peel (in large pieces) or all citron if you can find it 1 whole nutmeg (you'll use three quarters of it) 1kg raisins 140g plain flour 100g soft fresh white breadcrumbs 100g light muscovado sugar crumbled if it looks lumpy 3 large eggs 2 tbsp brandy or cognac, plus extra to light the pudding 250g packet butter taken straight from the fridge For the brandy and ginger butter 175g unsalted butter softened grated zest of half an orange 5 tbsp icing sugar 4 tbsp brandy or cognac 2 pieces of stem ginger finely chopped step 1 Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct). step 2 Mix the almonds, apples, candied peel...

  Method 1 Ingredients 90g butter 2 medium onions roughly chopped 1 garlic clove crushed 500g mushrooms finely chopped (chestnut or button mushrooms work well) 2 tbsp plain flour 1l hot chicken stock 1 bay leaf 4 tbsp single cream small handful flat-leaf parsley roughly chopped, to serve (optional) step 1 Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins. step 2 Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. step 3 Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve. Method 2 I...

  Method 1 Ingredients 1kg chicken wing halved with kitchen scissors the turkey neck, if you have it, cut into pieces 3 large carrots chopped into chunks 2 onions unpeeled and chopped 3 celery sticks, chopped small handful thyme sprigs 2 tbsp sunflower oil 2 tsp golden caster sugar 1 tbsp tomato purée 4 tbsp plain flour 4 tbsp balsamic vinegar 1 vegetable stock cube step 1 Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred. step 2 Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour. step 3 Simmer everything ...

  Method 1 Ingredients 12 cocktail sausages 1 tbsp clear honey 12 prunes 24 rashers streaky bacon step 1 Heat oven to 200C/180C fan/gas 6. Toss the sausages in a bowl with the honey until all are well coated. Wrap each sausage and prune in a piece of bacon, then skewer with a cocktail stick. Put on a baking sheet and cook for 30 mins. Method 2 Ingredients: - 12 slices of bacon - 1 lb of ground sausage - 1 cup of pitted prunes, chopped - 1 teaspoon of salt - 1 teaspoon of black pepper - 1/2 teaspoon of garlic powder - 1/2 teaspoon of onion powder - 1/4 teaspoon of red pepper flakes - 1/4 cup of maple syrup - 1/4 cup of breadcrumbs - 1/4 cup of chopped parsley Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a large bowl, combine the ground sausage, chopped prunes, salt, black pepper, garlic powder, onion powder, and red pepper flakes. Mix well. 3. Lay out the bacon slices on a flat surface. Divide the sausage mixture into 12 portions and form them into rolls. Place each ro...

  Method 1 Ingredients 1kg Chantenay carrot or large carrots, cut into big chunks 1 heaped tsp clear honey juice 1 large orange 2 tbsp mild olive oil step 1 Heat oven to 200C/180C/gas 6. Boil carrots for 5 mins till almost cooked, drain and cool. Mix the rest of the ingredients in a small roasting tray, tip in carrots, season and roast for 20 mins until cooked, but still with a little bite. Method 2 Ingredients: - 1 lb carrots, peeled and cut into sticks - 2 tbsp olive oil - 2 tbsp honey - Salt and pepper to taste - Optional: fresh herbs like thyme or rosemary for garnish Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, mix together the olive oil and honey. 3. Toss the carrot sticks in the honey and oil mixture until they are well coated. 4. Spread the carrots out in a single layer on a baking sheet lined with parchment paper. 5. Season with salt and pepper. 6. Roast in the preheated oven for about 20-25 minutes, or until the carrots are tender and slightly carame...

  Method 1 Ingredients 16 medium-size Maris Piper potatoes peeled and halved down the middle so they are still very large 140g lard or goose fat or sunflower oil for vegetarians 1 garlic bulb, halved (optional) step 1 Place the potatoes in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for exactly 5 mins. Tip into a colander, then leave to drain for a good 10 mins to ensure they are really dry, before gently tossing in the colander to rough them up slightly. step 2 Heat oven to 200C/180C fan/gas 6. Heat the fat in a sturdy, roomy roasting tin on the hob until it starts to shimmer. Carefully lay the potatoes in a single layer in the fat and leave for 1 min to start to crisp. Turn them until completely coated in fat, then transfer the tin to the oven. Leave undisturbed for 40 mins to crisp up, then turn them again, adding the garlic if you like, before returning them to the oven for 20 mins or until completely crisp and golden. Method 2 To make chunk...

  Method 1 Ingredients 5-6kg oven-ready turkey with the neck, chopped, and giblets included 150g butter 3 garlic cloves finely grated large handful of mixed herbs such as parsley, thyme or bay, leaves picked and chopped, stalks reserved, plus extra thyme and herbs to serve (optional) 2 lemons both halved, 1 juiced 1 onion roughly chopped 2 carrots roughly chopped For the gravy 2 tbsp plain flour 1 tbsp soy sauce 1 tsp yeast extract large glass of red wine (about 200ml) 500ml chicken or turkey stock step 1 Up to 48 hrs and at least 12 hrs before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook. step 2 Remove the turkey from the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/gas 9. Melt the butter in a pan set over a low heat, then add the garlic,...