1 lb stale bread (12-18 slices) butter , softened for spreading 1 lb fresh rhubarb , peeled and cut into 1/2 inch pieces 2 ounces butter 3 ounces superfine sugar 3 dessert apples , cut into large chunks (approximately 16 per apple) 1 Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan. 2 Butter the bread on one side. 3 Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit. 4 Remove the crusts from the remaining bread and slice each into 1 inch fingers. 5 Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping. 6 Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble. 7 Stir for one minute before adding 2 ounces of the sugar. 8 Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice. 9 Melt the remaining butter and add the apples once bubbling. 10 Cook for 2 minutes hefore adding the remaining sugar. 11 Cook for a further 2 minutes and allow to cool. 12 Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer. 13 Cook rhubarb until tender, then liquidize to create sauce. 14 Mix fruits together once they have cooled. 15 Taste for sweetness and add more sugar if needed. 16 Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place. 17 Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes. 18 To serve, turn out of molds and serve with rhubarb sauce.

2 lbs ground lean pork 2 tablespoons butter 1 large onion , finely chopped 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1/2 teaspoon sage 2 apples , peeled and cored 1 egg , beaten 150 ml white wine 300 ml chicken stock salt and pepper cornflour , for thickening (cornstarch) (optional) 1 Preheat the oven to 350°F. 2 Cut apples into 1/2” pieces and set aside. 3 Melt butter in frying pan and cook onions gently for a few minutes until transparent. 4 Add nutmeg and cinnamon to the onions and cook for a minute or so. 5 Remove from heat and add sage; set aside to cool. 6 Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well. 7 Roll mixture into 12 meatballs. 8 In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart. 9 Put the browned meatballs into an ovenproof casserole dish. 10 Pour the white wine into a saucepan and boil until it reduces down to about 1/2. 11 Stir in the chicken stock; pour liquid over meatballs. 12 Place in the oven uncovered for 45 minutes. 13 Remove meatballs carefully from casserole dish and keep warm. 14 Skim any fat off of the juices left in the pan. 15 Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce. 16 Serve meatballs with the sauce drizzled over top.

12 slices white bread, crusts remove and buttered with 50 g unsalted butter , softened 8 egg yolks 175 g caster sugar 1 vanilla pod or 3 -5 drops vanilla essence 300 ml milk 300 ml double cream 25 sultanas (1 ounce) 25 g raisins caster sugar , to finish 1 Grease a 1.7 (3pint) litre pudding basin with butter. 2 First make the custard:. 3 Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time. 4 Then:. 5 Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary. 6 Preheat the oven to 180C/350F/gas4. 7 Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary. 8 When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

350 g cauliflower florets 350 g leeks , trimmed & sliced 350 g potatoes , diced 140 g grated cheddar cheese 150 g smoked bacon , chopped 1 teaspoon grated nutmeg 850 ml vegetable stock 300 ml milk 1 teaspoon English mustard salt & freshly ground black pepper, to taste grated cheddar cheese (to garnish) 1 Bring the stock to boil in a large saucepan. 2 Add the cauliflower, leeks, diced potato, nutmeg and seasoning. 3 Cover and boil for 15 minutes until the vegetables are tender. 4 Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side. 5 Pour the vegetables and stock into a blender and blitz until smooth. 6 Pour back into the saucepan and stir in the milk, mustard and cheddar. 7 Check the seasoning and bring to a simmer. 8 Serve the soup garnished with bacon and grated Cheddar cheese.

5 -6 apples , peeled, cored and roughly chopped 2 -3 apples , left whole 25 g caster sugar 1/2 lemon, juice of, only 4 pork chops 25 g butter , melted salt & freshly ground black pepper, to taste 1 Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water. 2 Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time. 3 The applesauce can be very chunky or lightly whisked for a smoother finish. 4 Pre-heat the grill. 5 Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper. 6 Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides. 7 Meanwhile peel and core the remaining apples. 8 Cut into thin long slices, maintaining the shape of the apple. 9 Spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart. 10 Brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill. 11 Cook for a few minutes and the apples are nicely toasted. 12 Serve and enjoy.

350 -450 g cherry tomatoes 2 -3 ounces buffalo mozzarella olive oil , for dressing coarse sea salt fresh ground black pepper , to taste brown sugar , for sprinkling 4 lemon wedges 1 Preheat the grill. 2 Halve the cherry tomatoes horizontally, placing them on a very shallow large serving dish or plate. 3 Slice the mozzarella reasonably thinly. 4 To make the basil oil, place the basil leaves in a small processor. 5 Warm the olive oil and pour over the leaves. 6 Season with salt and pepper and blend the basil to a purée. 7 Strain through a sieve and set aside. 8 Drizzle olive oil over the tomatoes, placing a nugget of sea salt on each half. 9 Grind some pepper on the top and sprinkle with sugar. 10 Place under a hot grill. 11 Once they begin to sizzle, remove from grill and place mozzarella on top of the tomatoes. 12 Replace dish under the grill, until cheese has melted. 13 Serve with basil oil and bread.

3/4 cup dates , stoned and chopped 1 1/4 cups water 1 teaspoon baking soda 4 tablespoons unsalted butter 3/4 cup sugar 2 eggs , beaten 1 1/3 cups self-raising flour 1 teaspoon vanilla extract 1 Preheat the oven to 350°F and grease an 11x7 inch baking dish. 2 Boil the dates in the water for about 5 minutes until soft, then add the baking soda. 3 Cream the butter and sugar together until light and fluffy, then add the eggs and beat well. 4 Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch. 5 To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil. 6 Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.

1 1/4 cups arborio rice 2 bunches scallions (green onions) 4 tablespoons butter 1 onion , finely chopped 2 1/4 cups vegetable stock 2 large potatoes , cut in 1/4 inch dice 1 1/3 cups mashed potatoes 2 -3 tablespoons grated parmesan cheese (optional) 1 -2 cup coarsely grated mozzarella cheese (1/4 cup per portion) salt & freshly ground black pepper, to taste virgin olive oil, to serve 1 Shred the scallions finely, separating the white from the green. 2 Blanch the green scallion in boiling water until tender, then strain. 3 Melt the butter in a saucepan and add the chopped onion with the shredded whites of scallion. 4 Cook without letting them brown for a few minutes until softened. 5 Add the rice and continue to cook for a few minutes. 6 While the onions and rice are cooking, heat the stock. 7 Add the stock, a ladle at a time, stirring the rice continuously. 8 Once the rice has absorbed the stock, add another ladleful and continue to cook and stir; repeat until the rice is tender. 9 This process will take 20-30 minutes. 10 While the rice is cooking, boil the diced potatoes until tender. 11 To finish the risotto add the mashed potatoes and Parmesan, if using, to lift all the flavors, with the diced potatoes and greens of scallions. 12 Check the seasoning and add salt and pepper to taste; add a little more stock, if necessary, to give a looser, creamier consistency. 13 Add the mozzarella and let it melt into the risotto or - as I like to do - serve the risotto in bowls and sprinkle the mozzarella on top. 14 Put the bowls under the broiler to melt the cheese for a few seconds. 15 Now just drizzle with olive oil and serve. 16 Note: You could add half the mozzarella to the risotto and use the remainder to sprinkle over the top. 17 You can also add an extra 2 - 4 tablespoons butter to enrich the dish.

2 lbs ground lean pork 2 tablespoons butter 1 large onion , finely chopped 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1/2 teaspoon sage 2 apples , peeled and cored 1 egg , beaten 150 ml white wine 300 ml chicken stock salt and pepper cornflour , for thickening (cornstarch) (optional) 1 Preheat the oven to 350°F. 2 Cut apples into 1/2” pieces and set aside. 3 Melt butter in frying pan and cook onions gently for a few minutes until transparent. 4 Add nutmeg and cinnamon to the onions and cook for a minute or so. 5 Remove from heat and add sage; set aside to cool. 6 Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well. 7 Roll mixture into 12 meatballs. 8 In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart. 9 Put the browned meatballs into an ovenproof casserole dish. 10 Pour the white wine into a saucepan and boil until it reduces down to about 1/2. 11 Stir in the chicken stock; pour liquid over meatballs. 12 Place in the oven uncovered for 45 minutes. 13 Remove meatballs carefully from casserole dish and keep warm. 14 Skim any fat off of the juices left in the pan. 15 Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce. 16 Serve meatballs with the sauce drizzled over top.

1 lb stale bread (12-18 slices) butter , softened for spreading 1 lb fresh rhubarb , peeled and cut into 1/2 inch pieces 2 ounces butter 3 ounces superfine sugar 3 dessert apples , cut into large chunks (approximately 16 per apple) 1 Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan. 2 Butter the bread on one side. 3 Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit. 4 Remove the crusts from the remaining bread and slice each into 1 inch fingers. 5 Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping. 6 Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble. 7 Stir for one minute before adding 2 ounces of the sugar. 8 Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice. 9 Melt the remaining butter and add the apples once bubbling. 10 Cook for 2 minutes hefore adding the remaining sugar. 11 Cook for a further 2 minutes and allow to cool. 12 Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer. 13 Cook rhubarb until tender, then liquidize to create sauce. 14 Mix fruits together once they have cooled. 15 Taste for sweetness and add more sugar if needed. 16 Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place. 17 Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes. 18 To serve, turn out of molds and serve with rhubarb sauce.