Starters

Cock a Leekie Soup

A favourite of King James VI and I, this tasty soup is popular at Burns Suppers and could be called Scotland's national soup. Here the flavour is further enhanced by the addition of whisky. Ingredients:
2 teaspoons Light Muscovado sugar
1 1.3 kg chicken
1 bay leaf
450g leeks, sliced
1 onion, chopped
2.25 litres stock or water
150 ml whisky
2 tablespoons rice
110g dried prunes (soaked overnight)
Salt and pepper
Method:
Put the chicken into a large pan with the bay leaf and pour in the water, whisky and sugar. Cover and leave overnight. Next day add the leeks, onion and salt and pepper to taste. Slowly bring to the boil and simmer for about 2 hours or until the bird is tender. Skim off any fat from the liquid and remove the chicken from the pan. Remove the skin and bones and cut the meat into pieces before returning to the pan. Add the prunes and rice and simmer gently for 15-20 minutes

Goats' Cheese and Savoury Fruit Compote

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients (Serves 1-2)
1 round goats' cheese, sliced into 2 rounds
85g/3oz plain flour
1 egg, lightly beaten
3 tbsp olive oil
85g/3oz hazelnuts, finely chopped
For the compote:
110g/4oz dried mixed fruit, roughly chopped
85ml/3fl oz red wine
3 tbsp brown sugar
handful coriander and mint leaves, roughly chopped
Method:
1. To make the compote, put the fruit, red wine and sugar in a pan and simmer for 8-10 minutes.
2. Stir in the herbs.
3. Dip the goats' cheese in the flour and shake off any excess.
4. Dip it in the egg and finally in the hazelnuts.
5. Shallow fry the cheese for 2-3 minutes on each side until golden and beginning to melt.
6. Serve with the compote.

Sweet Fruit Omelette

Ingredients (Serves 1)
50g/1¾oz butter
50g/1¾oz dried mixed fruit
1 tsp brown sugar
½ orange, juice only
4 free-range eggs, lightly whisked
1 tsp icing sugar, to dust
Method:
1. Melt half of the butter in a frying pan over a medium heat and add the dried fruit, sugar and orange juice. Bring to the boil and reduce to a thick syrup and set aside.
2. Melt the other half of the butter in a separate frying pan. Add the eggs and cook, stirring at first then allowing the eggs to settle and set into an omelette.
3. Roll up the omelette and turn out onto a large warm plate. Slice lengthways down the centre of the omelette and spoon over the fruit syrup. Dust with icing sugar and serve at once.

Main Courses

Fragrant Pilau & Javanese Chicken

Ingredients:
3 tablespoons Dark Muscovado sugar
600ml/1 pint boiling water 450g/1lb Basmati rice
2 teaspoons salt
1/2 teaspoon ground cinnamon
75g/3oz butter
110g/4oz blanched almonds flaked or chopped
1 teaspoon whole peppercorns 110g/4oz no-soak dried apricots chopped
50g/2oz raisins
3 teaspoons EPC rosewater
2 large onions sliced thinly
2 cloves garlic, crushed
2 tablespoons oil
1kg/2lb boneless chicken pieces, cubed
5 teaspoons green Thai curry paste
3 teaspoons finely chopped lemon grass
1 teaspoon finely chopped fresh ginger
2 teaspoons turmeric
4 tablespoons lemon juice
1 teaspoon salt
225ml/8 fl oz water
2 tablespoons Dark Muscovado sugar
Method:
Put the sugar and water into a large pan over a low heat and stir until the sugar has dissolved completely. Add the rice, salt, cinnamon and 50g/2oz butter and bring to the boil. Boil rapidly for 3 minutes then cover the pan, reduce the heat and simmer gently for 30 minutes. Heat the remaining butter in a frying pan and cook the almonds until lightly browned. Stir in the peppercorns, apricots and raisins and cook for 5 minutes, stirring. Add the fruit mixture to the rice, burying the fruit underneath the rice. Cover tightly and simmer for 15-20 minutes until all the liquid is absorbed and the rice is tender. Stir in the rosewater and leave to cool. for the chicken Heat the oil in a large frying pan and cook the onion and garlic gently for about 10 minutes until soft. Add the chicken and increase the heat slightly. Cook until the chicken pieces are browned. Add the remaining ingredients except the Dark Muscovado Sugar and bring to the boil. Stir well, cover the pan and reduce the heat. Simmer for 20-30 minutes until the chicken is cooked - top up with boiling water if the mixture looks dry. Stir in the sugar, stir well and simmer for another 10 minutes. (Wheat and gluten free)

Lamb Tagine

A deliciously aromatic Moroccan Tagine, great served with bread or rice.
Ingredients:
675g/11/2 lb boneless shoulder or leg of lamb cubed
1 large onion finely chopped
2 garlic cloves finely chopped 25g/1 oz fresh root ginger grated 1 teaspoon ground cumin
4 tablespoons olive oil
350-400ml/12-14 fl oz water or stock
1 cinnamon stick, broken
1 star anise
2 teaspoons turmeric
2 tablespoons unrefined dark muscovado sugar
25g/1 oz butter
110g/4 ready to eat dried apricots, halved
salt and pepper
4 tablespoons chopped fresh coriander
25g/1 oz toasted almonds.
Method:
Mix the cubed lamb with the onion, garlic, ginger, cumin and oil until well combined. Cover tightly and leave to marinate for at least 4 hours or overnight in the 'fridge. Heat a large deep pan and fry the meat and marinade in batches over a high heat until the lamb is browned. Return everything to the pan and add the water, spices and sugar. Bring to the boil, then reduce the heat and simmer gently, covered for 1-2 hours until the meat is very tender. Add the butter and apricots and simmer for another 10 minutes. Season to taste with salt and pepper. Tip into a heated serving dish and sprinkle with coriander and almonds.

Venison and Dried Fruit Chilli Verde

Preparation time 30 mins to 1 hour
Cooking time 1 to 2 hours

Ingredients:(Serves 4)
650g/1lb 6oz lean venison meat (shoulder or leg), cut into 2.5cm/1in cubes
4 tbsp vegetable oil
1 tsp chilli flakes
1 onion, finely chopped
3 garlic cloves, crushed
1 poblano or serrano chili, de-seeded and finely chopped
150g/5oz chorizo sausage, cut into 1cm/½in cubes, unsmoked
3 tbsp tomato purée
½ tsp cumin seeds, toasted and crushed
½ tsp ground cinnamon
1 bay leaf
¼ tsp dried oregano
150ml/5fl oz dry white wine
750ml/1¼ pints beef stock
125g/4oz dried ready to eat fruits (apricot, prunes) cut in chunks
1 tsp sugar
120g/4oz cooked black beans or kidney beans
salt, freshly ground black pepper
For chilli verde:
100g/3½oz fresh spinach, blanched and chopped
2 green peppers, de-seeded and chopped
1 onion, chopped
1 serrano green chilli, chopped
3 tbsp coriander leaves
Method:
1. Season the venison with salt and pepper and chilli powder. Heat 2 tbsp of the oil in a heavy based saucepan, when very hot add the meat and brown all over. Remove the meat into a sieve over a bowl to collect the juices and put to one side.
2. Return the pan to the heat with the remaining oil, add the onion, garlic, chilli and chorizo and brown lightly for 1-2 minutes.
3. Return the venison to the pan, add the spices, herbs and the tomato purée. Cook together for 2-3 minutes.
4. Pour the wine, stock and the juices collected from the meat and bring to the boil, then add the diced fruits and sugar.
5. Place in the oven at 180C/350F/Gas 4 or cook gently on top of the stove for up to 1¾ hours or until the venison is tender.
6. Meanwhile, make the chilli verde. Place the spinach, pepper and onion in a blender and blitz to a coarse purée. When the venison is almost cooked, add the chilli verde and black beans and cook for 5 minutes.
7. Serve on a bed of sweet potato mash, garnish with coriander, sour cream and crisp fried tortilla crisps.

Spiced lamb with fragrant fruity rice

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients: (Serves 1)
For the rice
255g/9oz rice
1 chicken stock cube
2 tbsp white wine
75g/3oz dried fruit selection, chopped
1 tsp mixed spice
1 tbsp fresh parsley, chopped
For the lamb
olive oil
125g/4½oz lamb leg steak
1 tsp turmeric
1 tsp paprika
½ tsp chilli flakes
salt and frshly ground black pepper
Method:
1. Cook the rice according to packet instructions along with one chicken stock cube.
2. Heat the wine in a separate pan along with the fruit and mixed spice and cook for five minutes.
3. Add the cooked rice and stir to combine. Add the chopped parsley.
4. For the lamb, heat one tablespoon of olive oil in a hot griddle pan.
5. Rub the lamb with olive oil then rub in the spices, chillies and seasoning.
6. Cook in the griddle pan for 2-3 minutes on each side, or until cooked.
7. Serve with the fruity rice.

Sweets

Winter Pudding

You can use any dried fruits, or a combination of fruits and nuts - as long as the total weight is 350g/12oz.
Ingredients:
110g/4oz unrefined Demerara sugar 300ml/1/2 pint dry cider
225g/8oz prunes
110g/4oz dried apricots
150ml/1/4 pint milk
110g/4oz panettone, brioche, or Christmas pudding
25g/1oz butter
Grated rind of 1 orange
3 tablespoons rum, brandy or whisky
Method:
Put the cider, prunes and apricots in a pan and bring to the boil, then reduce the heat and simmer gently for 10 minutes. Cover and leave to stand overnight. Next day, reheat the fruit and cook, covered, until almost all the liquid is absorbed. Remove from the heat. Crumble the panettone into the milk. Stir the remaining ingredients into the fruit until combined, then add the soaked panettone. Pour into a buttered 1.1 litre/2 pint baking dish and bake for 1 hour Gas5/190C/375F until risen and cooked through. Serve warm or cold with custard or cream.

Musician's Tart

An elegant version of a humble dessert from Catalonia. The name comes from the days when wandering musicians travelled around the Catalan countryside and were paid with fruits and nuts.
Ingredients:
225g shortcrust pastry
350g mixed dried fruits, e.g. prunes, pears, raisins, sultanas apricots, figs, etc.
75ml apple juice or brandy
50g Light Muscovado sugar
1 tablespoon flour
2 egg yolks
2 tablespoons lemon juice
TOPPING:
50g pine nuts
50g toasted almonds, chopped
50g walnuts, halved
50g Light Muscovado sugar
Method:
Roll out the pastry and line a deep 25cm flan tin with a removable base. Chill for 15 minutes, then bake 'blind' for 20 minutes Gas 5/190ºC/375ºF. Place the dried fruits, apple juice and Light Muscovado sugar in a pan and slowly bring to the boil over a low heat. Simmer gently until thick and the liquid is absorbed. Leave until cold then add the flour, egg yolks and lemon juice and beat well or blend in a food processor. Spread the fruit filling in the pastry case. Mix the nuts and Light Muscovado sugar and sprinkle over the fruit, pressing down lightly with your hand. Bake for 20-30 minutes or until golden. Cool in the tin, then finish cooling on a wire rack.

Dried Fruit Salad (courtesy of the Head Chef, The Lakeside Hotel, Windermere)

Ingredients (keep refridgerated and will serve a family for several days):
500g Ludlow Nut Co’s dried fruit salad
500g Ludlow Nut Co’s dried fruit & nut mix
2 pints of water
1 lemon juiced
200g brown sugar
2 Earl Grey teabags
1 orange halved
Method:
Bring the liquids, sugar, teabags and orange to the boil and simmer for 2 minutes, remove from the heat and allow to infuse for 30 minutes. Pass through a sieve over the fruit salad & the fruit & nut mix. Allow to soak for 24 hours before serving.

Fruits of the Forest Syllabub

This is a really easy pudding to prepare and delicious to eat. Ingredients (Serves 6):
250g Ludlow Nut Co's Fruits of the Forest
4 tbsp Greek Yoghurt
4 tbsp Single Cream
1 tbsp sugar
Method:
Place the fruit in a basin cover with water and soak overnight. Place all the ingredients in a liquidiser and blend until smooth. Turn out into a ramekin garnish with chopped nuts and serve chilled.