Rhubarb Jelly

This recipe will make approximately five individual jellies in 200ml moulds or one large jelly.

Ingredients
660ml water
200g fresh rhubarb, cut into 1cm pieces
1 x vanilla pod, seeds scraped out or vanilla extract
12g gelatine powder or follow instructions on the packet
30g raspberries, frozen or fresh
60g caster sugar
1 x star anise

In a medium-sized pan place the rhubarb, water, vanilla, star anise, raspberries and caster sugar and heat gently. Allow to simmer until the rhubarb is starting to soften and break down. This will probably take around half an hour of simmering.

Remove from the heat and pass the hot mixture through a sieve to remove the rhubarb flesh. Discard the residue left in the sieve.

Whilst the mixture is still hot sprinkle over the gelatine powder a mix gently until it has all dissolved. Allow to cool then pour into wine glasses or jelly moulds and allow to set in the fridge until firm.

Rhubarb Chutney

This recipe will make approximately 1kg of chutney.

Ingredients
400g fresh rhubarb, sliced into 1 cm pieces
160ml malt vinegar
160ml white wine vinegar
330g soft light brown sugar
1 x onion, finely diced
¼ tsp mixed spice
½ tsp ground ginger
Juice of 1 large orange
1 x apple, peeled, de-seeded and chopped

In a medium-sized pan sauté the diced onion in a little oil until softened then add all the remaining ingredients, bring to a simmer and cook gently for approx 1 hour or until the apple and rhubarb have broken down. If after 1 hour there are still large lumps of apple or rhubarb it may be necessary to blend the chutney a little using a hand blender.

Whilst the chutney is still hot place in warm sterilized jars and seal with lids, this chutney should keep for up to three months if stored in a cool, dark place.

Sautéed Wild Mushrooms on Toast

Serves 4 as a starter or light lunch

Ingredients
600g or more of mixed seasonal wild mushrooms, cleaned with a small brush
8 slices thick cut rosemary bread or rustic country loaf
125g unsalted butter
Olive oil
2 cloves garlic, crushed
1 shallot, fine diced
Fresh tarragon, chopped
Fresh parsley, chopped
Juice of 1 lemon
Sea salt & black pepper
Parmesan cheese shavings
Rocket leaves

First of all clean the mushrooms with a small brush to remove any grit or dirt, trim them down then place to one side.

Heat a frying pan until it just begins to smoke, add a good knob of butter, shallots and garlic then allow the shallot to cook for 30 seconds, add the mushrooms. Toss in the hot pan until all the mushrooms are coated with butter and allow to cook over a fairly high heat for a few minutes until they begin to caramelise.

When the mushrooms are cooked add the juice from a lemon whilst still on heat then remove from the heat and add the chopped herbs, season to taste with sea salt and pepper.

Place two slices of thick cut toast on a plate, spoon over the mushrooms then drizzle any remaining butter over the mushrooms on toast. Garnish with rocket leaves and parmesan shavings.

This dish makes a great starter, light lunch or vegetarian brunch if finished with a poached egg.

YSP Chocolate Brownies

This recipe will make 10 generous portions or 15 smaller ones.

Ingredients
140g plain flour
½ tsp baking powder
225g dark chocolate
140g unsalted butter
400g soft light brown sugar
4 eggs
1 x vanilla pod or 1 tsp vanilla extract
60g hazelnuts
60g broken walnuts

Melt the chocolate and butter together in a bowl over a pan of simmering water.

Whisk the eggs, sugar and vanilla together until light and fluffy.

Combine the melted chocolate and butter with the whisked egg mixture then sieve in the flour and gently fold in.

Spread this mixture into a lined baking tray approximately 30cm x 20cm and sprinkle with the hazelnuts and walnuts or the nuts of your choice.

Bake for around 25 minutes at 160 degrees centigrade or until the brownie has risen and set.

Serve warm with vanilla ice cream or allow to cool to use as a tea time treat.

Tomato & apple chutney

Ingredients
850g ripe or over ripe tomatoes
240ml malt vinegar
200g soft light brown sugar
1 x medium onion finely diced
2 x apple cored & diced
100g sultanas
½ tsp ground ginger
¼ tsp ground cinnamon
½ a red chilli finely chopped

Roughly chop the tomatoes & place in a suitably large pan along with all the remaining ingredients.

Bring the pan to a gentle boil then allow simmering and reducing until the mixture is cooked to chutney like consistency. This will probably take around an hour to an hour and a half of gentle cooking.

Place in a sterilized Kilner jar whilst hot then seal the lid and allow to cool.

This chutney should keep for around three months if stored in a fridge and is ideal for using up any end of season tomatoes from the green house and the first apples of the season. It is the perfect accompaniment for a cheese board but also makes a great Christmas gift.

East coast mackerel – celeriac, potato & rocket salad, home made piccalilli

Serves 2 as main or 4 as starter

Ingredients
2 x large East coast mackerel, ask your fish monger to fillet and pin bone them for you
Olive oil for frying
Sea salt & cracked black pepper

For the salad
1 x head celeriac
Juice of 1 lemon
Washed rocket leaves
12 – 15 cooked new potatoes
Chives
Lemon oil or extra virgin olive oil

A pot of home made piccalilli