Amazon 728x90 top

Jamie Oliver - Oriental Pork with Noodles

Serves 2-4
Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!


Ingredients

• a handful of Szechuan peppercorns, crushed
• 2 x 350g pork fillets, thinly sliced
• 2 teaspoons sesame oil
• 2 tablespoons sunflower oil
• 2 tablespoons freshly grated ginger
• 1-3 fresh red chillies (to taste), deseeded and chopped
• 125g oyster mushrooms, wiped and torn
• 125g shiitake mushrooms, wiped and halved
• 1 red pepper, deseeded and chopped
• a bunch of spring onions, trimmed and sliced
• 200 pak choi, chopped
• 2 cloves of garlic, peeled and finely chopped
• 300g bean sprouts
• 300g medium egg noodles, cooked
• 2 teaspoons fish sauce
• 6 tablespoons oyster sauce
• a small bunch of fresh coriander, leaves chopped
• 75ml chicken stock
• dark soy sauce



Method how to make Oriental Pork with Noodles



Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.

Heston Blumenthal - Chicken in a salt crust with hay

Serves 4

Preparation time over 2 hours

Cooking time 1 to 2 hours

You can buy a bag of hay from any pet shop; it is very inexpensive. Make sure that you buy hay and not straw; it is sometimes sold as meadowsweet hay. A probe will remove any uncertainty about whether or not this chicken is cooked inside.

Ingredients

For the salt crust pastry
50g/2oz fresh thyme, finely chopped
50g/2oz fresh rosemary, finely chopped
1.6kg/3½lb strong plain flour, plus a little extra
700g/1lb 7oz salt
15 egg whites
370g/13oz water


For the chicken


hay, about a carrier bag full
1 lemon
1 chicken, weighing about 1.5kg/3lb 5oz
freshly ground black pepper
bunch of fresh thyme
butter, to serve

Method


1. First make the pastry. With the exception of the water, mix all the ingredients together. Add enough water at the end to bring the dough together. You do not want this to be too wet, or, on the other hand, too dry, or it will be too crumbly and will fall apart.
2. Now, on to the kneading. You can use a mixer with a dough hook, or do this by hand. This is a very dense dough which will require kneading for at least 10 minutes - which is why you might want to use a machine. When it's thoroughly kneaded, wrap it tightly in clingfilm and leave to rest in the fridge for at least 2 hours. Soak the hay for at least a couple of hours in cold water, preferably overnight, and squeeze dry.
3. Preheat the oven to 220C/425F/Gas 7.
4. On a floured work surface, roll out the dough to a thickness of about ½cm and place a mound of damp hay in the middle. The pastry should be 20-25cm/8-10 inches bigger all round than the chicken and hay inside.
5. Pierce the lemon several times with a fork. Season the chicken inside and out with pepper and stuff the lemon and the thyme into the cavity. Place it upside down on the hay. Cover it with more hay and wrap the dough around the bird so that it comes together and completely seals it in. Make sure there are no holes in the pastry; you do not want to let any of the steam out.
6. Place the chicken wrapped in the hay and pastry in a large, shallow ovenproof casserole. Cook the chicken in the oven for about 40 minutes. By this time, the pastry should have become hard and lightly brown.
7. Remove from the oven and leave untouched for 35 minutes. Now take the chicken to the table and open the parcel, but take care, as the interior may still contain a little steam.
8. Carve the chicken. If the legs are a little undercooked (the juices should run clear when the chicken is cooked), finish them off under the grill or return them to the oven, skin-side down, for a few minutes. Rub the pieces with butter and serve. (Discard the cooked pastry and the hay.)

Heston Blumenthal - Cream of tomato soup

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

It is imperative that you get the best-quality, ripest tomatoes possible. Don't bother making this if all you can buy is pale, unripe, out-of-season tomatoes.

Ingredients


2kg/4lb 8oz vine tomatoes
100g/3½oz unsalted butter
extra virgin olive oil
½ onion, finely chopped
4 cloves garlic, finely chopped
2 tsp tomato ketchup
1 stick of celery, cut in large pieces
bunch of fresh thyme
500ml/17fl oz whole milk (you may not need this)
225ml/8fl oz double cream
salt and freshly ground black pepper

Method


1. Cut the tomatoes in half and scoop out the seeds. Put the pulp into a sieve set over a bowl to collect the juices. Chop the flesh.
2. Heat half the butter and a little olive oil in a casserole and, on a medium heat, sweat the onion and garlic for 5 minutes. Add the tomatoes and their juices, ketchup, celery and thyme, bring to the boil, and simmer until reduced by two thirds.
3. Remove the pieces of celery and the thyme and pass the contents of the pan twice through a fine-meshed sieve, rubbing it through with the back of a spoon into a bowl. It is important that you force nearly all of the pulp through, otherwise you will lose a lot of the flavour and will be left with a bowl of insipid liquid.
4. Measure the liquid; you should be left with approximately 500ml/17fl oz. If, for some reason, you have less than this, top it up to 500ml/17fl oz with half water and half milk. If you have more than required, return it to the casserole and reduce as necessary.
5. To serve the soup, simmer gently with the cream for 4-5 minutes, then whisk in the remaining butter and thin down with a little more milk if necessary. Season with salt and freshly ground black pepper.

Heston Blumenthal - Chicken soup

Makes 1 litre/1¾ pints

Preparation time less than 30 mins

Cooking time 1 to 2 hours

After the 45-minute simmering, you can add whatever you want to, bearing in mind that some vegetables take longer to cook than others. You can also add pasta or noodles and pulses such as haricot beans or lentils.

Ingredients


1kg/2lb 4oz chicken wings
100g/3½oz unsalted butter
2 large onions, finely chopped
2 cloves garlic, finely chopped
3 large carrots, finely chopped
1 small head of celeriac, finely chopped
250g/9oz button mushrooms, finely sliced
200ml/7fl oz dry white wine
bouquet garni (thyme, bay leaf and celery leaves)
4 whole star anise
3 sticks of celery, finely sliced
3 leeks, finely sliced
a small piece of fresh ginger
salt and freshly ground black pepper
large bunch of fresh parsley

Method


1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.



Heston Blumenthal - Ultimate mashed potato

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients


1kg/2¼lb charlotte potatoes
1 tbsp salt
300g/10½oz cold butter, cut into cubes
warm milk, to taste

Method


1. Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool.
2. Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water.
3. Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk.

Heston Blumenthal - Gratin of potatoes

Serves 6

Preparation time less than 30 mins Cooking time over 2 hours



A good gratin should be cooked for a long period of time at a low temperature. This will leave the potatoes as soft as butter while allowing them to hold their shape. This dish actually improves when made in advance and reheated.

Ingredients


400ml/14fl oz whole milk
3 fresh bay leaves
bunch of fresh thyme
1 clove garlic, crushed
1kg/2lb 4oz potatoes, such as Desirée or Romano
200ml/7fl oz double cream
75g/3oz unsalted butter
salt and cayenne pepper, to taste
freshly grated nutmeg, to taste

Method


1. Preheat the oven to 110C/225F/Gas ½.
2. Pour the milk into a saucepan and add the herbs and crushed garlic. On a medium heat, bring to the boil and leave to simmer for 5 minutes.
3. Remove from the heat and leave to cool so that the milk infuses with the herbs and garlic. Once infused, strain to remove the herbs and pour the milk back into a large heavy-bottomed pan.
4. Slice the potatoes as thinly as possible. Add them to the milk, separating them as much as possible, and place the pan on a medium heat. Bring the liquid to a simmer, stirring occasionally to stop them from sticking. After a few minutes, when the milk has thickened, add the cream and butter and gently agitate the pan so that everything is mixed in.
5. Add the salt, cayenne pepper and nutmeg. Be careful - cayenne pepper is strong stuff. This gratin will take more salt than expected, as the potatoes absorb quite a lot.
6. Pour the potatoes into a baking dish at least 5cm/2 inches deep and measuring about 25 x 15cm/10 x 6 inches, trying to get them as flat as possible. The potatoes should be covered by about ½cm of liquid. A little less is fine, but if there is more liquid than that, do not add it. Tightly cover the dish with kitchen foil and bake in the oven for 4 hours. Every 45 minutes or so, gently press down on the potatoes with the back of a wooden spoon.
7. Just before serving, flash the dish under a hot grill to gratinate it.

Gordon's grilled sardines with chermoula and couscous recipe

Serves 4

Ingredients

For the chermoula
2 teaspoons cumin seeds
2 teaspoons coriander seeds
Salt and pepper
Zest and juice of 1 small lemon
2 garlic cloves, peeled and roughly chopped
1 teaspoon sweet paprika
4 - 5 tablespoons olive oil
Small handful of coriander, chopped
8 fresh sardines, gutted
For the couscous
250g couscous
Olive oil
150ml vegetable stock, hot
100ml boiling water
100g raisins
200g cherry tomatoes
Fresh basil, shredded
Balsamic vinegar
100g flaked almonds
1 x lemon, zest and juice


Method: How to make Gordon's grilled sardines with chermoula

1. To make the chermoula, toast the cumin and coriander seeds in a pan over a low heat until fragrant.

2. Tip the toasted seeds into a mortar and add a pinch each of salt and pepper. Grind to a fine powder, then add the lemon zest, garlic and grind the mixture to a paste. Stir in the rest of the ingredients.

3. Score the sardines lightly on both sides at 1cm intervals and place in a shallow dish. Spoon half of the chermoula mixture over the fish and rub the marinade into the scored skin. Cover with cling film and leave to marinate.

4. Tip the couscous into a mixing bowl. Add a dash of olive oil and pour over the hot stock and water. Add the raisins here to re-constitute. Cover with cling film and leave for 15 - 20 minutes.

5. Mix the cherry tomatoes and basil in a bowl with salt and pepper. Add a splash of balsamic vinegar, drizzle with olive oil and toss together.

6. Heat a griddle pan until hot. Season the sardines with a little salt and pepper and oil lightly. Place them on the griddle and sear for 3-4 minutes each side, basting with any juices as you go. Spoon over the remaining chermoula and transfer the griddle to the oven for 2-3 minutes. Toast the flaked almonds in a dry frying pan until lightly brown.

7. Fork through the couscous to separate the grains. Add the flaked almonds, lemon zest and juice, a little olive oil and season to taste. Spoon the couscous onto the plate, serve the cherry tomatoes alongside and top with the sardines.

Gordon Ramsay - Tiramisu recipe

Serves 4


Ingredients

250g mascarpone
4 tbsp icing sugar
3 tbsp Marsala, or other fortified wine
1 tsp vanilla extract
150ml double cream
200ml cold strong coffee
4 sponge fingers
Piece chocolate, to grate as garnish

Method: How to make tiramisu

1. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract.
2. In a separate bowl, whisk the cream until you reach the soft peak stage.
3. Mix the cream and mascarpone together and refrigerate if possible.
4. Break the sponge fingers in two and very briefly dip them in the cold espresso. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture.
5. Grate a little chocolate on top before serving.

Heston Blumenthal - quaking pudding recipe

Serves 4

Ingredients

Butter and flour to line the pudding basins

100ml whole milk

400ml whipping cream

65g sugar

4 egg yolks

1 whole egg

¼ tsp nutmeg

¼ tsp cinnamonethod: How to make quaking pudding

Method: How to make quaking pudding

Preheat the oven to 90ºC.

Grease the pudding basins with butter and cover with a light dusting of flour.

Warm the milk, cream, nutmeg and cinnamon in a saucepan (be careful not to let the milk get too hot or it will scramble the eggs).

While the milk is warming, whisk the egg yolks, whole egg and sugar in a bowl. Pour the warm milk over the egg and sugar mixture and stir to combine. Pour the mixture into the pudding basins, put the lids on and place them in a bain-marie in the preheated oven.

Cook for approximately 50 minutes or until the puddings reach 85ºC (you will need to gently probe the inside of the puddings with a digital thermometer). Remove the basins from the oven and gently turn the puddings out on to individual plates. Serve immediately.

Ross Burden - Lamb 'hot pot' with potato

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
50g/1¾oz butter, melted
½ potato, peeled and cut into thin round slices
salt and freshly ground black pepper
1 tsp olive oil
200g/7oz lamb chop, boned and cut into bite sized chunks
1 tbsp flour
50ml/2fl oz red wine
100ml/3½fl oz water
½ carrot peeled, sliced, blanched and refreshed

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Dip the potato slices in the melted butter.
3. Season, lay on a baking tray and roast for 12 minutes until golden.
4. Place the olive oil in a large frying pan over a medium to high heat.
5. Season the lamb, toss in the flour and fry until coloured on all sides.
6. Add the red wine and water and stir and cook until the sauce is reduced by half.
7. Once the sauce has thicken, season with salt and freshly ground black pepper.
8. Serve the lamb hot pot on a warm plate and top with the potato and carrot.

Raymond Blanc - Steak Maman Blanc with sauteed potatoes

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the steak

2 x 225g/8oz sirloin steaks (preferably organic), 2cm/¾in thick
salt and freshly ground black pepper
1 tsp olive oil
20g/¾oz unsalted butter
110ml/4fl oz water
For the potatoes
2 medium King Edward potatoes, cut into 2cm/¾in cubes
1 tbsp olive oil
salt and freshly ground black pepper
10g/½oz unsalted butter
1 handful fresh flatleaf parsley, roughly chopped
½ banana shallot, finely chopped

Method
1. For the steak, season the steaks with the salt and pepper, pressing it firmly into the steaks on each side.
2. Heat a large frying pan, add the oil and butter and heat until the butter is foaming, light brown and smells nutty. Place the steaks into the foaming butter and cook for 1-2 minutes on each side for rare, three minutes for medium rare, or four minutes for medium.
3. Remove the steaks from the pan and place onto a warm plate.
4. Pour the water into the frying pan and scrape the base of the pan with a wooden spoon to release the caramelised residue on the bottom of the pan, which will give taste and colour to this succulent juice. Simmer the sauce for a minute, stirring occasionally to emulsify the liquid.
5. Pour the sauce onto the steaks and serve immediately with the potatoes.
6. Meanwhile, for the potatoes, the potatoes, heat a separate frying pan until hot, then add the olive oil and potatoes. Sauté the potatoes over a medium heat for 4-5 minutes, or until golden-brown all over and tender. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and add the butter, parsley and shallot and stir well. Allow the butter to melt and glaze the potatoes and the shallots to warm through.
7. To serve, place the steaks onto plates and serve the potatoes alongside.

Raymond Blanc - Smoked haddock beignets

Serves 10

Preparation time 1-2 hours

Cooking time less than 10 mins

Ingredients

For the smoked haddock
250g/9oz smoked haddock, skin and pin bones removed, flesh cut into 1.5cm/½in cubes
2 small lemons, juice only
1 tbsp chopped fresh dill
freshly ground black pepper


For the beignet batter
vegetable oil, for frying
200g/7oz plain flour
1 free-range egg, yolk only
100g/3½oz lager
150ml/5fl oz water
40g/1½oz unsalted butter, melted
10g/½oz bakers' yeast, softened in a little warm water
2 free-range eggs, whites only, whisked until stiff peaks form when the whisk is removed
freshly ground black pepper

Method


1. For the haddock, place the smoked haddock ingredients into a bowl and mix together until well combined. Season, to taste, with freshly ground black pepper. Set aside to marinate for two hours.
2. Meanwhile, for the beignet batter, in a large bowl, mix together the flour, egg yolk, lager, water, melted butter and yeast until well combined. Set aside to rest for one hour.
3. When the beignet batter has rested, carefully fold in the whisked egg whites and season, to taste, with freshly ground black pepper.
4. Once the smoked haddock has marinated for two hours, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Dip the smoked haddock pieces into the beignet batter and carefully lower the coated haddock pieces into the hot oil. Fry the beignets for 1-2 minutes, or until crisp and golden-brown. Serve immediately.

Rick Stein - Baked cod Portuguese

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
75g/3oz unsalted butter
900g/2lb thick cod fillet, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
4 plum tomatoes, skinned, seeded and chopped
4 sun-dried tomatoes in oil, drained and finely chopped
290ml/½ pint fish stock
120ml/4fl oz white wine
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
parsley sprigs, to garnish

Method


1. Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
2. Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
3. Add the onion to the dish and fry gently for 5 minutes, until softened.
4. Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
5. Preheat the oven to 200C/400F/Gas 6.
6. Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
7. Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
7. Stir in the parsley, season with salt and pepper and cook for 30 seconds more. Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs. Serve with boiled potatoes and green salad.

Rick Stein - Fillet of turbot with clams, cockles and chardonnay

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
16 small clams, such as carpetshell or cherrystone clams
20 cockles
4 pieces of turbot fillet, weighing about 175g/6oz each, skin on
2 shallots, finely chopped
85ml/3fl oz Chardonnay wine, preferably Australian
300ml/10fl oz fish stock
175g/6oz chilled unsalted butter, cut into small pieces
2 tbsp fresh flatleaf parsley, chopped
salt

Method


1. Scrub the clams and cockles with a stiff brush to remove any sand or dirt, then wash in plenty of cold water and set aside.
2. If you don't have a steamer big enough for cooking the turbot, take a very large saucepan into which a dinner plate will fit and put some sort of trivet in the bottom, such as a small upturned bowl.
3. Add about 5cm/2in of water and bring to the boil. Season the turbot fillets lightly with salt, then put them on the plate, rest it on the trivet, cover and steam for about 10 minutes.
4. Meanwhile, put the shallots, Chardonnay, clams and cockles into a pan, cover and cook over a high heat, shaking the pan every now and then, for 2-3 minutes, until the clams have opened. Discard any that remain closed.
5. Pour the shellfish through a colander set over a shallow pan, keeping back the last tbsp or so of liquid as this will contain some grit.
6. Shell half the clams and cockles. Add the fish stock to the cooking liquor in the pan and boil rapidly until reduced to about 90ml/6tbsp.
7. Whisk in the butter, a piece at a time. Return all the shellfish to the sauce with the parsley.
8. To serve, put the turbot fillets on to four warmed plates and pour the sauce right over them. Re-arrange the shells so that they look attractive and then serve with, naturally, a bottle of Australian Chardonnay.


Simon Rimmer - Bacon-wrapped mozzarella with fig jam

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
400g/14oz buffalo mozzarella
2 tbsp chopped thyme
salt and freshly ground black pepper
8 slices pancetta
8 cocktail sticks, to secure cheese and meat
2 tbsp oil, for frying
For the fig jam
1 tsp vegetable oil
1 onion, finely sliced
200g/7oz fresh figs, stalks removed and quartered
100g/3½oz clear honey
75ml/2½fl oz red wine vinegar
1 tbsp orange blossom water, optional
4 thick slices toasted walnut bread, to serve

Method
1. Cut the cheese into four even pieces. Roll in the thyme and season with salt and freshly ground black pepper.
2. Roll each piece of cheese in two slices of pancetta and secure with a cocktail stick. Heat the oil in a frying pan and fry on all sides on a medium heat for 4-5 minutes.
3. For the fig jam, heat the oil in a pan and sauté the onion for 4-5 minutes until soft. Add the figs, honey and vinegar and slowly bring to the boil. Reduce the heat and simmer for five minutes. Add the orange water, if using.
4. To serve, place each cheese parcel onto a thick slice of toasted walnut bread and drizzle the fig jam on top.


Martha Stewart - Jasmine Tea-Infused Truffles

Ingredients

Makes 117 truffles

24 ounces bittersweet chocolate, preferably Valrhona Manjari, finely chopped
8 ounces milk chocolate, preferably Valrhona 42 percent, finely chopped
2 cups heavy cream (not ultra-pasteurized)6 ounces Jasmine tea11 tablespoons unsalted butter, room temperature
2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling
Directions
1. Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.

2. In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.

3. Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Place tea in a medium stainless steel bowl. Pour cream over tea and let steep 10 minutes. Strain cream mixture through 4 layers of cheesecloth.

4.Remove chocolate mixture from heat and add to 1 1/3 cups cream mixture, reserving any remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.

5.Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.

6.Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

7.Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

Sophie Michell - Seared lamb with honey carrots and pesto dressing

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the seared lamb

1 tbsp olive oil
150g/5½oz lamb fillet
salt and freshly ground black pepper
2 cloves garlic in their skins, crushed
For the honey carrots
1 bunch baby carrots, trimmed and washed
1 tbsp olive oil
2 tbsp honey
salt and freshly ground black pepper
For the pesto dressing
85g/3oz pine nuts, toasted
1 large handful basil leaves
1 clove garlic, crushed
4 tbsp olive oil

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the seared lamb, rub the oil into the meat and season well with salt and freshly ground black pepper. Fry in an ovenproof frying pan along with the garlic cloves, until golden-brown all over. Transfer to the oven for 5-6 minutes (for rare), or until cooked to your liking. Remove from the oven to rest.
3. For the honey carrots, cook the carrots in boiling water for 4-5 minutes, then drain well. Heat the oil in a frying pan and add the carrots along with the honey. Gently braise the carrots over a medium heat and season to taste with salt and freshly ground black pepper.
4. For the pesto, place all of the ingredients into a food processor and blend to a smooth paste, adding more oil if necessary.
5. To serve, arrange the honey carrots on a serving plate. Slice the lamb and place on top of the carrots. Drizzle the pesto around the edge of the plate.

Sophie Michell - Cheese and sausage on rye toast

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
2 tbsp olive oil
2 slices rye bread
150g/5½oz German sausage, skin removed, sliced
85g/3oz Emmental cheese, grated

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Drizzle the oil over the bread and toast in a griddle pan until lightly toasted on both sides. Remove from the pan and set aside.
3. Add the sausage slices to the pan and fry for 3-4 minutes, until cooked through. Arrange the sausage on the toast, then scatter over the grated cheese and place in the oven for 2-3 minutes, until the cheese is melted and bubbling. Remove and serve immediately.