Devilled Lambs Kidneys
Time required: 20 minutes
Serves: 4
Ingredients Devilled butter
8-12 lambs kidneys 40g butter at room temperature
500g fresh porcini mushrooms 1 tsp caster sugar
Butter brioche 1 tsp English mustard powder
1 tsp veg oil 1 tsp cayenne pepper
200ml double cream 1 tsp paprika
Handful of flat leaf parsley (chopped) 1 tsp ground coriander
1 tsp ground coriander
Salad Dressing 2 Tbsp red wine vinegar
1 tsp wholegrain mustard 1 tsp ground black pepper
1 tsp cider vinegar 2 tsp sea salt
1 tsp wholegrain mustard
3 tsp extra virgin rapeseed oil Pea Salad
1 clove of garlic, sliced in half Large handful of pea shoots
Salt and pepper Small handful of mint leaves


1. To prepare the devilled butter, combine all the listed ingredients thoroughly in a bowl, and set to one side
2. To prepare the salad dressing, combine all the listed ingredients thoroughly in a bowl or jar, and set to one side
3. Trim the kidneys to remove the sinew and cut the mushrooms to half kidney size
4. Heat a large frying pan until very hot and add the vegetable oil, then the mushrooms and then the kidneys
5. Move around the pan to colour then add a good knob of the devilled butter (the rest will keep for a week or two in the fridge)
6. To avoid burning the butter, move the contents of the pan around quickly and have a little water to hand; if the mixture appears to be getting too hot, add in a little water (it will soon evaporate)
7. Fry for 4 or 5 minutes, or until the kidneys are just cooked, then add the cream and remove from the heat
8. The kidneys will continue cooking while you prepare the rest of the dish; if you want to keep them rare, remove them from the sauce and set to one side
9. Taste the sauce and adjust… it may want more devilled butter, cream or salt to your liking
10. Toast the brioche (carefully, as it burns very easily!)
11. Place the brioche on the plate and top with the kidneys, mushrooms and sauce
12. Remove the slither of garlic from the salad dressing, then toss the salad in the dressing
13. Plate the salad with the kidneys and finish with the parsley

Duck Egg, Chorizo and Guacamole on Cornbread

Time required: 35 minutes
Serves: 4


375g plain flour
225g cornmeal
1 tsp salt
4 tsp baking powder
110g sugar
480ml milk
2 free-range eggs
110g butter, melted, plus extra for greasing
Small tin sweetcorn kernels, drained (or use fresh sweetcorn)

4 green chillies (mild if preferred), finely chopped
Bunch of coriander, chopped
2 tomatoes, finely chopped
Sea salt and pepper to taste
1 onion finely chopped
Juice of 1 lime
3 ripe avocados

A handful of thin chorizo slices
4 duck eggs
A handful of coriander
1 tsp of pumpkin seeds

1. To prepare the cornbread, preheat the oven to 200C and grease 23cm square baking pan with melted butter
2. In a large bowl, mix all the ingredients listed for the cornbread together, except for the sweetcorn kernels, until you have the consistency of a sponge cake batter
3. Add the sweetcorn, then stir to combine thoroughly and pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven
4. The cornbread is ready when it has a golden colour and is springy to the touch
5. Allow to cool slightly before cutting into squares
6. To prepare the guacamole, pound the chillies, coriander, tomatoes, salt and onion to a rough paste in a pestle and mortar
7. Add the avocados and lime juice and mash together
8. In a low pan add the sliced chorizo (Iberico de Bellotta is great!)
9. When the oils release from the chorizo add the duck egg on top and allow to cook to your liking
10. Meanwhile place the cornbread square on the centre of the plate and place a spoonful of guacamole on top
11. Place the egg on the guacamole with the oils and chorizo
12. Finish with coriander and pumpkin seeds and serve immediately

Bacon and Cheddar Porridge Cakes
Time required: 45 minutes
Serves: 4


For cakes
200g porridge oats For poached eggs
8 rashers of back bacon 8 whole eggs
4 eggs Splash of white wine vinegar
200g strong cheddar cheese Salt and pepper

For Hollandaise sauce
250g clarified butter
50g egg yolk
Fresh lemon juice
Salt and pepper


1. Dice the bacon and fry and on a low heat until crispy
2. Half way through cooking add a sprig of thyme
3. Remove the bacon from the pan and leave to cool on a clean cloth
4. Grate the cheese and cut the parsley into long, thin strips
5. Mix the cooled bacon, porridge oats, grated cheese and parsley together and season with salt and pepper
6. Fold in 4 of the whole eggs and mix well then form into equal size cakes and place into the fridge to firm up
7. To prepare the hollandaise, start by boiling a small pan of water
8. Melt the butter
9. Mix the egg yolks with a dash of lemon juice, then place the mixture in a bowl and sit over the pan of water
10. Whisk until the eggs are pale, fluffy and roughly doubled in size, then remove from the heat
11. Slowly add the clarified butter to the egg yolks, whisking all the time until all combined and you have a silky buttery sauce
12. Finish with additional lemon juice and salt to taste
13. Remove the cakes from the fridge and heat a little oil in a large pan
14. Place the cakes into the pan and shallow fry
15. After 5 minutes, add a knob of butter and a sprig of thyme and fry for a few more minutes until crispy and golden
16. Pat with a clean cloth and poach your eggs
17. To serve, create a pool of hollandaise on the plate, then place the cakes on top
18. Place the poached eggs on top of the cakes, and finish with watercress

Smoked Salmon Scrambled Eggs
Time required: 15 mins
Serves: 4

8 eggs
400g smoked salmon
25ml double cream
1 Tbsp crème fraiche
Fresh dill to taste
4 slices granary bread

1. Preheat your oven to 160C
2. Cut the bread into circles using a ring cutter
3. Drizzle with a little oil and toast in the oven for a few minutes
4. Beat the eggs and cream together
5. Warm a pan on the stove and add a knob of butter
6. When the butter starts to foam, add the egg mixture and stir gently with a wooden spoon until it starts to turn creamy and a little like scrambled eggs
7. Remove from the heat and keep stirring as you add the smoked salmon and dill
8. Stir in crème fraiche, and season with salt and pepper
9. To serve, put the toast in the ring mould and top this with the scrambled egg mix
10. Leave to sit for 30 seconds, then remove the mould
11. Garnish the plate with a roll of smoked salmon, a lemon wedge, dressed watercress

A little hollandaise can be a great addition to this dish

Raw Spiced Energy Bars (v)
Time required: 10 minutes
Serves: 6

125g mixed nuts
30g ground golden flaxseed
35g sunflower seeds
1 Tbsp maca power
2 Tbsp ground cinnamon
40g dried goji berries
100g soft dried figs
100g soft dried apricots
75g pitted dates


1. Pulse the nuts, flaxseed, sunflower seeds, maca and cinnamon in a food processor for 20 seconds
2. Add the fruits and process for 1 minute until combined
3. Remove and place mixture on a sheet of parchment paper
4. Place another sheet on top and use a rolling pin to roll the mixture to form a 20 x 10cm rectangle
5. Cut into 6 bars
6. Wrap each one in parchment paper, and store in an airtight container in the fridge for 1 hour to firm before serving

Quinoa Burger (v)

125g quinoa
250ml boiling water or chicken stock
1 courgette
2 spring onions, finely chopped
2 cloves of garlic
2 eggs beaten
Zest of 1 lime
30g chives, chopped
30g quinoa flour (or ground almonds, buckwheat flour, oat flour, or rice flour
Salt and pepper

1. Place the quinoa in a saucepan with the boiling water or stock and a pinch of salt
2. Bring to the boil, then turn the heat down and let it gently simmer for 12-15 minutes, or until all the liquid has absorbed
3. Grate the courgette into a bowl, taking care to save the water
4. Place the courgette and its liquid into a bowl with the spring onions, garlic, eggs, lime zest, chives, flour, a large pinch of salt, a grind of pepper and the cooled quinoa
5. Combine everything with your hands, and place in the fridge for 30 minutes
6. Form the mixture into burgers
7. Heat 1 Tbsp of oil in a frying pan over a high heat, and gently lay the burgers onto the pan
8. Cook for 3-4 minutes on each side