One list, five meals
A packet of puff pastry, about 500g, defrosted
450g of good quality sausages
A handful of pine nuts, very finely chopped
A handful of sage leaves, very finely chopped
1 egg, lightly beaten
Mix the pine nuts and sage well.
Puff pastry comes in large rectangles, cut these in half lengthways.
Remove the skin from the sausages and lay them on the longer edge of the puff pastry.
Slice an incision in the sausages lengthwise, pull apart slightly and fill with nut and sage mix.
Roll the pastry until the sausage is covered. Rub a line of egg along the edge and use it to help stick the pastry together.
Place the seam underneath and slice the rolls to whatever size you would like them to be.
Rub some more of the egg mix on the top.
Place in a medium oven for about 20 minutes, or until they are golden and cooked through.
2 tbsp toasted sesame oil
1 tbsp of fish sauce
1 tsp of chilli powder
1 tsp of ground ginger
1 tsp of honey
Juice and zest of a lime
½ shallot, very thinly sliced
A handful of pine nuts toasted
1 block of haloumi, sliced
Mixed leaves for 4
A small bunch of parsley
Whisk the oil, fish sauce, ginger, honey, zest and chilli powder with 1 tbsp of warm water.
Add the lime juice to taste — you may not need it all.
Season.
Add the sliced shallot and set aside.
Place the haloumi on a heated griddle pan, you can also place it under the grill if you wish.
Griddle until it is golden on each size.
Toss the leaves and parsley in the dressing and place the haloumi on top.
Sprinkle with the pine nuts and serve.
3 onions, very finely sliced
1 knob of butter
A dash of rapeseed oil
1 tsp of honey
2 pears, cored and sliced
200g of blue cheese
1 packet of puff pastry
Heat the butter and oil in a pan and add the onions.
Cook on a low heat until they are completely soft and transparent.
Add the honey, taste and season.
Cut your pastry into squares about 3.5 inches in width.
Place a spoon of the onion into the centre, add a few pieces of the chopped pear and sprinkle with the blue cheese.
Add some black pepper and pinch the sides up a little to raise them above the base.
Place on a sheet of parchment on a baking tray.
Bake in an oven at 200 degrees until the pastry is golden, the pear is soft and the cheese is melted.
It should take less than 10 minutes.
500g Jerusalem artichoke, peeled and chopped
1 onion, sliced
A dash of rapeseed oil
200 mls of creme fraiche
100 mls of milk
750 mls of stock
A bunch of chives, chopped
Crunchy bread for 4
Peel the artichokes and toss in a little rapeseed oil and season.
Roast in the oven until they are tender.
Sauté the onion and add the Jerusalem artichoke to the same saucepan.
Add the stock and leave to simmer for about 15 minutes.
Add the creme fraiche and milk, blitz with a soup gun and season.
Sprinkle with chives and serve with crusty bread and a drizzle of rapeseed oil.
8 slices of good white bread, toasted
150g of goats or blue cheese
8 slices of ham such as Parma or prosciutto
2 figs, sliced
8 slices of smoked salmon
150g of cream cheese
A bunch of chives, chopped
Zest of 1 lemon
2 tsp of honey
Cut your toasted bread with a star cookie cutter and cut out as many stars as you can.
Mix the cream cheese with most of the chives and lemon zest and season.
Lay a quarter of the stars onto a tray and spread a dollop of cream cheese on each.
Cut the smoked salmon to pieces that fit on top. Lay two slices of salmon on each and sprinkle with black pepper and some more chives.
Top with another star and stick a cocktail stick in the centre to hold it in place.
Lay another quarter of the stars on a tray and place a slice of ham on each, double it up to fit on the bread, spread the last stars with either the goats or blue cheese and drizzle with honey.
Place these on top of each other and stick a slice of fig on top with a cocktail stick.
Lay them out on a nice plate or cake stand to serve.
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