Asparagus soup HOTEl

Ingredients 25g butter a little vegetable oil 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved 3 shallots, finely sliced 2 garlic cloves, crushed 2 large handfuls spinach 700ml vegetable stock (fresh if possible) olive oil, for drizzling (optional) rustic bread (preferably sourdough), to serve (optional) Method Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Sugared scones without dess 3

Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate Method Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix. Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.

Cranberry sauce 4

Ingredients 2 clementines 200g cranberries 100g light muscovado sugar 6 tbsp port Method Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port. Cook for 5 mins until the cranberries start to soften and burst. Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more. Store in fridge, or freeze for up to 2 months.

Cranberry sauce 5

Ingredients 2 clementines 200g cranberries 100g light muscovado sugar 6 tbsp port Method Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port. Cook for 5 mins until the cranberries start to soften and burst. Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more. Store in fridge, or freeze for up to 2 months.

Ham, Jarlsberg & Dijon Sandwich bi bol

A hearty woodland treat.
A sandwich of thick cut Black Forest ham, Jarlsberg cheese and Dijon mustard is just the thing to ward off the hunger and get back out there chopping wood or hunting bears or whatever awesome thing you’re doing today.

Lancashire hotpot CLOSED 2

Ingredients 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 medium onions, chopped 4 carrots, peeled and sliced 25g plain flour 2 tsp Worcestershire sauce 500ml lamb or chicken stock 2 bay leaves 900g potatoes, peeled and sliced Method Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Winter greens with bacon butter HOLD 1

Ingredients 6 rashers smoked streaky bacon 140g salted butter, softened 400g kale or other winter greens method Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.