Cullen skink

Ingredients

• 30 g butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 leeks, washed, trimmed and chopped
• splash white wine
• 500 ml fish stock
• 110 ml cream
• 1 smoked haddock fillet, chopped
• chives, snipped, to garnish

To serve

• 1 small crusty loaf bread

• Method

  1. Melt the butter in a medium saucepan. Add the onion and garlic and fry gently for 2 minutes over a medium heat.
  
  2. Toss in the leeks and fry for another 3 minutes before pouring in a splash of wine and stirring well to mix the cooking juices.
  
  3. Pour in the stock and cream, add the haddock and let the soup simmer gently for 4-5 minutes. Season to taste with salt and pepper.
  
  4. Sprinkle with chives and serve with rustic crusty bread.
   

Best ever cupcakes

There's always room for a cupcake! How about carrot cupcakes, cherry chocolate or perhaps lemon sherbet? They're all here in our favourite cupcake gallery.

Fancy a whole cake? Check out our best chocolate cake recipes.

 

Gingerbread latte cupcakes

These cupcakes, from Lola's, are a great festive treat but good to eat all year round too

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Shepherd's pie with leeks, goats' cheese and parsley

   

Ingredients

Shepherd’s Pie with Leeks, Goat’s Cheese and Parsley

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 1 sticks celery, finely chopped
• 1 large carrot, finely chopped
• 1/2 swede, finely chopped
• 450 g minced Welsh lamb
• black pepper
• 1 tsp fresh thyme, chopped
• 3 tsp fresh parsley, chopped
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 275 ml veal jus,
  or stock

For the topping

• 2 large leeks, cut in julienne
• 1 kg Desirée potatoes, peeled and cubed
• 50 g butter
• 100 g soft goats' cheese
• small bunch parsley, chopped

Designer fish and chips with pea emulsion

Ingredients

For the batter

• 225 g self-raising flour
• 1 tsp bicarbonate of soda
• 300 ml water
• 1 tsp white wine vinegar
• 4 tbsp bitter ale
• 1 tbsp finely chopped ginger

For the fish

• 400 g brill fillet, skinned and bones removed
• 1 tbsp chopped coriander
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• chinese five spice
• 50 g plain flour

For the chips

• 4 large large baking potatoes, peeled
• vegetable oil, for deep-frying

For the pea emulsion

• 1 egg yolk
• 2 tbsp frozen petit pois, thawed
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp olive oil

To serve

• sea salt
• malt vinegar

 

Roast rib of beef with yorkshire pudding

   

 

Prep time:

1 hr

Cook time:

2 hrs 15 min

Serves:

6-8

For a traditional Sunday lunch, what could be better than Frank Bordoni's rib of beef with Yorkshire pudding

Ingredients

• 1 x 4.5 kg beef ribs
• 2 tbsp olive oil
• black pepper

For the Yorkshire pudding

• 300 ml milk
• 4 large eggs
• 250 g plain flour

For the roasted vegetables

• 500 g mixed root vegetables, (eg turnips, parsnips, small potatoes, carrots)
• 1 bunches asparagus
• 2 courgettes
• 2 large leeks
• 2 bulbs fennel
• 1 bulbs garlic
• 2 tbsp olive oil

For the gravy

• 2 tbsp plain flour
• 175 ml red wine
• 200 ml beef stock