One list, 5 meals: Liver with Mushrooms, Bacon and Mash

Potatoes for four
4 tbsp of milk
2 spring onions, extremely finely chopped

40g of butter

A dash of rapeseed oil

2 shallots, sliced

4 streaky smoked rashers, chopped

80g of mushrooms, sliced

550g of calves liver, trimmed

1 tsp of whole grain mustard

1 tbsp of brandy

2 tbsp of cream

Put the potatoes on to boil in lightly salted water and drain when cooked.

Mash the potatoes with the milk and spring onion. Taste and season. Set aside and keep warm.

Melt the butter in the pan until it is hot and add the oil. Sauté the shallots until they have softened then add the rashers and mushrooms. 

Stir fry until they are both cooked through. Scoop out of the pan and set aside.

In the same pan fry the pieces of liver, just over a minute on each side should do. They are best when brown on the outside but pink in the centre.

Remove the liver from the pan and add the rashers back. 

Add the brandy, mustard and cream, taste and season.

Serve the liver beside the mash and pour the sauce from the pan over the meat.

Eggs en Croute with Smoked Salmon and Ricotta Cheese

A dash of rapeseed oil

2 shallots, sliced

400g of spinach, roughly chopped

200g of smoked salmon, sliced into strips

8 eggs

2 tbsp of cream

Zest of 2 lemons

2 tbsp of ricotta cheese

A bunch of parsley, finely chopped

Mixed leaves for four

1 tbsp of vinaigrette dressing

Heat a dash of oil and sauté the shallots until they are turning translucent, add the spinach and allow it to soften.

Spoon the spinach into the base of four ramekins. Lay the smoked salmon on top of the spinach and sprinkle with black pepper.

Crack two eggs into each ramekin and add the cream, lemon zest and seasoning. 

Place into an oven heated to 160 degrees for about 10 minutes or until the eggs are cooked to your liking.

Sprinkle the ricotta and parsley on top. Toss the salad in the dressing and serve on the side of each dish.

Pan-fried Sole with Rice and Salad

Rice for four

3 cloves of garlic, half of one crushed

2 tbsp of cider vinegar

1 tsp of honey

A dash of olive oil

8 small fillets of lemon sole, about 600g

Flour for dusting

A generous knob of butter

A small courgette, julienned

A small carrot, julienned

A handful of rocket leaves

2 spring onions, sliced

Put the rice on to boil in lightly-salted water and drain when cooked.

Mix together the crushed garlic and cider vinegar with twice the amount of olive oil. 

Stir in the honey and taste and season.

Put the flour on a large plate and season it well. 

Place the fish fillets into the flour one at a time to coat them.

Melt a knob of butter and add a dash of oil. Fry the fish, skin side, down along with the remaining garlic. 

Turn once and cook until it is cooked through it will just take about five minutes.

Toss the thinly sliced carrot, courgette, spring onions and rocket in the dressing.

Serve the salad and rice with the fish. Spoon any garlic butter from the pan over the fillets.

Courgette Fritters with Harissa Cream Cheese

One list, 5 meals: Liver with Mushrooms, Bacon and Mash

50g of self raising flour

2 eggs, lightly beaten

50ml of milk

300g of courgettes, grated

A dash of olive oil

100g of cream cheese

2 tsp of Harissa paste

A handful of pumpkin seeds

Place the flour into a bowl and make a well in the centre, crack the eggs into the well. 

Gradually whisk them together, adding the milk a little at a time to make a smooth paste. Stir in the grated courgette and season.

Heat a dash of oil in a frying pan and scoop an eighth of the batter into it. 

Fry until golden underneath and then flip the fritter over. 

Continue with the rest of the batter.

Mix the cream cheese and harissa. Serve with the cheese on the side and pumpkin seeds sprinkled on top. 

A green leaf salad also works well with the fritters.

Chicken Roasted with Apples and Sage Butter

One list, 5 meals: Liver with Mushrooms, Bacon and Mash

Potatoes for four

4 chicken thighs on the bone

2 apples, cored and cut into chunks

4 cloves of garlic, finely chopped

A bunch of rosemary, chopped

A bunch of thyme, chopped

2 tsp of honey

2 tbsp of brandy

A generous knob of butter

Put the potatoes on to boil in lightly-salted water until they are half cooked. 

Toss them in oil and seasoning and transfer them to a baking dish. 

Bake in the oven until they are golden on the outside and cooked through on the inside.

Rub the chicken all over with butter and seasoning. Fry in a deep pan until browned all over.

Add the garlic, apple, herbs, honey and brandy and place into an oven headed to 180 degrees. 

Cook for 15 minutes and add a large knob of butter gently stirring the contents so they get covered. 

Place back into the oven until the chicken is cooked through and the apples are soft.

Serve with the potatoes and the juices from the pan spooned over.


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