NEIL'S RECIPES: BEETROOT, GOAT’S CHEESE AND POTATO BAKE, WITH SHAVED FENNEL AND SHALLOT SALAD

“This dish is rich and decadent, full of flavour and very easy to produce. Use any sort of veg you wish and have some fun with different herbs.”

Serves 4

INGREDIENTS

4 medium sized potatoes, peeled

3 or 4 different varieties of beetroot, peeled. I’ve used candied, golden and red

1 head of garlic

A few sprigs of thyme

500mls double cream

A few slices of goats cheese

A few tablespoons of breadcrumbs

1 bulb fennel, peeled and thinly sliced

1 banana shallot, peeled and thinly sliced

A glug of organic olive oil

A splash of red wine vinegar

A few chopped, fresh herbs for the salad

METHOD

Heat oven to 190°C.

Line an ovenproof lasagne dish with greaseproof paper.

Pour the cream into a pan and season. Add the garlic and thyme and bring to a gentle boil. Keep on a medium heat and reduce for a few minutes.

Use a mandolin to slice the potatoes and the beetroot to around 1mm thickness. Reserve 2 handfuls of sliced beetroot for the salad.

Remove the garlic and thyme from the cream.

Assemble the bake by layering potato, then cream, then beetroot and so on in the lasagne dish until all the cream and potatoes are used up. Make sure the final layer is cream and cover with greaseproof paper, pressing down gently.

Place in the oven for an hour. It’s cooked when the tip of a knife will penetrate with no resistance.

Remove the paper lid and add a few slices of goats cheese and sprinkle over the bread crumbs. Return to the oven for a few minutes before serving.

To make the salad, mix the sliced fennel, shallots and beetroot in a bowl along with the red wine vinegar, olive oil and a few chopped fresh herbs of your choice. Season and serve alongside the bake.

NEIL'S RECIPES: GOOSEBERRY FOOL

“Creamy and sweet and oh so rich, always use double cream— that extra thick stuff would be excellent here. And use other fruit too as it starts to arrive.”

Serves 2

Prep time: 10 minutes (plus a few hours to cool the compote); cooking time: 10 minutes

INGREDIENTS

1 handful fresh gooseberries, topped, tailed and washed

1/2 tablespoon unrefined caster sugar

250ml double cream, semi-whipped

1 tablespoon elderflower cordial

A dusting of icing sugar

A few extra gooseberries for garnish

A piece of ginger sponge, optional

METHOD

Begin by making a compote. Add the gooseberries to a pan with the elderflower cordial and half of the sugar and cook gently on a medium hob for 5 minutes. It should taste like summer and not too sweet. Add more sugar if you wish. Allow this mix to cool in the fridge for a few hours.

Add the semi-whipped cream to a clean bowl and give it a further whip, but be careful to not overwhip it. It should be like a cloud.

Add the compote (reserving 2 teaspoons) and carefully fold together, adding icing sugar to taste if you wish, but try not to not lose the flavour of the gooseberries.

To serve, spoon the mixture into glasses and decorate with a few gooseberries and a teaspoon of compote. This goes great with a piece of warm ginger sponge or a ginger biscuit.

NEIL'S RECIPES: SMOKED DUCK, BEETROOT, ORANGE, HAZELNUT, ENDIVE AND WATERCRESS

“A lovely little starter or main course. Give this a try and think a bit in advance. Remember to use the legs for confit and make stock from the bones if you buy the whole bird.”

Serves 4 as a starter
Prep time: 1 hour plus overnight for the smoking; Cooking time 1.5 hours

INGREDIENTS

1 large breast of duck

2 oranges, skin removed and cut into segments, retain the juice as a dressing

2 tablespoons of peeled hazelnuts, roasted and crushed

2 handfuls of watercress, thoroughly washed

2 beetroots, scrubbed, skin on and boiled for about an hour and a half until tender, remove skin by scraping under water, use different types for a different taste and colour

2 tablespoons of extra-virgin olive oil

A few endive leaves

Good salt and pepper

Brine for the duck:

1/2 bottle of red wine

2 star anise

A few peppercorns

50g dark brown sugar

50g salt

1 shallot, peeled and sliced

A few thyme sprigs

To smoke the duck:

2 tablespoons of rice

2 tablespoons oak smoke chips

METHOD

Bring all the brine ingredients to the boil and cool. Place the duck breast into the cold brine and leave overnight in the fridge. Remove, pat dry and return to the fridge for a few hours to neutralise the saltiness with the sugar.

Next to hot smoke, make a small pillowcase with tin foil and make holes in the top sheet. Fill the foil parcel with 2 tablespoons of rice and 2 of oak smoke chips. Seal the edges up and place the pillow in an old pot or tray and place on a hob (with extraction) or on the BBQ outside. Lay a cooling wire on top of the pot and place the duck onto that. Then place another pot, upside down, on top of the duck creating an oven of sorts with enough room for the smoke to move around.

Turn the heat on to high and smoke the duck for between 10 and 15 minutes, do not leave this unattended, then remove the duck. Be careful as it’s hot and very smoky. Then place the duck into a hot oven (210°C) for 5 to 10 minutes to finish the cooking. Remove the duck from the oven and allow to cool in the fridge or by a cool window before carving into slivers.

To assemble the dish, remove the skin from the beetroot and cut into wedges and arrange on plates with the endive leaves and orange segments. Lay slivers of duck onto the salads and top with watercress leaves and hazelnuts. Finish by trickling on the orange juice and the olive oil and seasoning with good salt and pepper.

NEIL'S RECIPES: VICTORIA SANDWICH

“If I am honest, Mrs Chef makes the best Victoria sponge I have ever tasted! So, cap in hand, off I went and asked for the recipe. It really couldn't be easier, it's almost an all-in-one method that takes just a few minutes to prepare. Just make sure you butter and flour your tins and pre-heat your oven before you start. Cake-making for me is entering bandit territory but this is easy to do, trust me. Serve with jam and cream in the middle and a dust of icing sugar is compulsory. Have it as a pudding, or as an afternoon slice of heaven. It truly is the best.”

Makes 1 cake

INGREDIENTS

340g unsalted butter, softened

340g unrefined caster sugar

1 vanilla pod, split and seeds scraped

6 eggs

340g self-raising flour

5 or 6 tbsps whole milk

250ml double cream, whipped to ribbon stage

Half a jar of raspberry jam, it must be raspberry

Icing sugar to garnish

METHOD

Pre-heat oven to 180°C.

Line two 10-inch cake tins with butter and a dusting of flour.

Mix the butter, sugar, vanilla seeds, eggs and self-raising flour in a food processor on a slow speed until combined. This will take about 4 to 5 minutes.

Then trickle in the milk until you get the desired cake-mix consistency.

Divide the mix between the prepared tins and smooth gently with a wet palette knife. Then place the tins on the middle shelf of the oven and bake for around 25 minutes. Don't over cook - trust your instincts! Test by inserting a cocktail stick in the middle - if it’s still wet when it comes out then it’s not ready.

Allow the cooked sponges to cool for 10 to 15 minutes in the tins, then remove and place on a cooling wire until completely cold.

To assemble, take one sponge and slosh on the jam, be liberal. Then gently smear on the whipped double cream. Add the top layer of sponge to this and dredge with a cloud of icing sugar. Place in the centre of your table and enjoy with a cup of tea.

NEIL'S RECIPES: SCOTCH LAMB WITH DAUPHINOISE POTATOES

“This marriage of lamb and creamy dauphinoise is a classic and simple to make. Keep the lamb quite pink and don’t overcook or it will be dry. Here I have used rump, but leg, shoulder or loin will be great too.”

INGREDIENTS

4 rumps of Scotch Lamb

2 bulbs of garlic, halved so each bulb is visible

5 cloves of garlic

1 big bunch of thyme

8 small new season carrots, peeled

A few fresh peas, radishes and beans

4 large potatoes, peeled

500mls double cream

Good salt and pepper

A tablespoon of rapeseed oil

A knob of butter

METHOD

Pre-heat oven to 180°C.

Start making the Dauphinoise by rubbing an oven-proof dish with a clove of garlic. Then heat the cream with 4 cloves of garlic and a few sprigs of thyme, and some salt and pepper. Bring to a simmer.

Meanwhile, slice the potatoes very thinly on a mandolin, and layer in the oven-proof dish, alternating layers with the infused cream. Season each layer a little as you assemble, then place in the oven for about an hour, until you can slide the point of a knife into the centre without any resistance.

Next, place an oven-proof frying pan on a medium-hot hob, adding a tablespoon of rapeseed oil. Season the lamb rumps and fry until browned all over. Add the halved garlic bulbs and the rest of the thyme, and place in the oven along with the Dauphinoise for about 10 minutes. Remove and allow to rest. Reserve the juices.

Blanch the peas, beans and radishes in boiling salted water, then sauté in the butter and season.

To assemble, divide the Dauphinoise between 4 warmed plates (or serve in the dish) slice the rested lamb, and arrange alongside the potatoes. Then scatter the vegetables around and drizzle with the juices from the pan. Serve with the roasted garlic bulbs and thyme as garnishes.

NEIL'S RECIPES: WARM CHOCOLATE FONDANT WITH WALNUT BRITTLE

“We sell so many fondants at Cafe St Honoré that we see them in our sleep. We can’t take them off the menu as they are so popular. We serve with a different ice-cream or crème fraîche, but you chose what you serve with it.”

Makes 2 large or 4 small fondants

INGREDIENTS

2 eggs

2 egg yolks

1 tablespoon of plain flour

100g dark chocolate, plus a few extra buttons for the centre

100g unsalted butter, diced

65g caster sugar

A little melted butter for brushing

A little cocoa powder for dusting

A dollop of vanilla ice-cream

A handful of Californian walnuts

Another 45g caster sugar

Heat the oven to 180°C.

METHOD

To make the brittle, add 45 grams of caster sugar to a pot, place on the hob and cook until the sugar is golden brown. Be careful as it gets very hot. When golden, pour the sugar on to a non-stick mat and add the walnuts to it. Allow to cool and snap into shards of desired sizes. 

Next, prepare 2 large, or 4 small, dariole moulds by brushing with the melted butter then dust with a little cocoa powder. Knocking any excess powder out.

Whisk the egg, yolks and flour in a bowl and set to one side.

Place the chocolate, butter and sugar in a bowl over a pan of boiling water and melt gently whilst whisking to combine. When it reaches room temperature, add the egg and flour mix to the chocolate mix. This is a basic fondant recipe.

Next, spoon the mixture into the moulds until they are half full, then add the buttons, then fill the moulds to the top. If there’s any mix left over, it will keep well in the fridge for another day.

Bake the fondants in the oven for 9 to 11 minutes, and then let them sit for a minute outside the oven before carefully turning them out onto warm plates. Serve with a dollop of vanilla ice-cream a shard of walnut brittle.

NEIL'S RECIPES: CLAMS WITH BACON AND THYME

“I adore shellfish of all types, and these sweet clams are utterly delicious and with bacon and thyme, and make for a very quick and easy starter. Ensure you run the clams under cold running water for a good while to release any grit or sand. Barra cockles are delicious too.”

Serves 4

INGREDIENTS

4 handfuls of clams, either palourdes or surf

1 clove of garlic, peeled and chopped

A few sprigs of thyme

2 rashers of bacon, chopped into little lardons or strips

A tablespoon of organic extra-virgin olive oil

Juice of half a lemon

Good salt and pepper

A tablespoon of curly parsley, chopped

METHOD

Rinse the clams thoroughly to remove any grit.

Place a large pot on the hob and turn the heat up high. Add half the olive oil and the bacon. Fry until golden.

Add the clams and garlic to the pot and cover with a lid. Move them around continuously as you cook until all the shells open. Then add the thyme, lemon juice, parsley and season with salt and pepper.

After a few minutes with the heat still on high, the clams should all be open. Now add the remainder olive oil and stir.

Serve in warmed bowls with good bread to mop up all the juice.

NEIL'S RECIPES: RHUBARB ETON MESS

“Rhubarb, rhubarb, rhubarb! Its lovely, and one thing I grow well over winter, hence why I use it a lot in my recipes. This rich and creamy pudding is just as delicious as the berry version, and with only three ingredients, what's not to like. But I do like to add a few sprigs of sweet cicely sprinkled on top, to give it a lovely aniseed flavour. Try serving it in a big bowl in the centre of your table. There will be oohs and aahs all round when you set it down.”

Serves 4

INGREDIENTS

300g of garden rhubarb, cut into 1-inch cubes

500ml double cream, semi-whipped to ribbon stage

2 egg whites

6 tablespoons caster sugar

A few sprigs of sweet cicely

METHOD

Heat oven to 100°C

To make the meringue, whisk the egg whites in a clean bowl or mixer until almost stiff then slowly whisk in 2 tablespoons of sugar. Spoon this mixture onto parchment paper and cook for 4 to 5 hours in the oven. Once cool, lightly break into pieces.

In a thick-bottomed pot, add the rhubarb, the remaining 4 tablespoons of sugar, and a trickle of water. Cook on a low heat for 5 minutes, then increase the temperature to a moderate heat and cook until the rhubarb is soft (not mushy), retaining its shape. This will take about a further 10 minutes. Allow to cool, retaining any syrup from the fruit.

Before plating, mix the semi-whipped cream, the meringue (retain some for a topping) and the rhubarb in a chilled bowl. Then divide this mix between four serving bowls and top with the extra meringue, a few sprigs of sweet cicely and a drizzle of syrup from the rhubarb pot.

NEIL'S RECIPES: CONFIT DUCK LEG WITH CROWDIE, BEETROOT AND LEAVES

“Start the prep a day before as it needs a bit of time to get right. If, like in France, we sold confit legs in the butchers then life would be a little easier. And any nice salad leaves will do, washed with a little dressing on them.”

Serves 4
Prep time - 30 minutes and overnight; cooking time - 4 hours

INGREDIENTS

4 free-range duck legs, try sourcing from a farmers’ market
150g course sea salt
50g dark brown sugar
2 to 3 star anise
2 to 3 sprigs of thyme
1/2 a head of garlic, smashed with the side of a knife
1 litre duck fat
4 peppercorns
2 bay leaves
4 tablespoons of crowdie cheese
1 red beetroot, boiled for 3 hours and peeled
1 candy beetroot, boiled for 3 hours and peeled
1/2 a red onion
2 handfuls of a mixed salad leaves, like rocket and watercress
A drizzle of good extra-virgin olive oil
1 teaspoon of grain mustard
1 tablespoon of cider vinegar
1 teaspoon of honey
Good salt and pepper to taste

METHOD

Place the duck legs in a plastic tub and rub the salt and sugar all over so it coats them entirely. Then add the bay, some thyme, garlic, peppercorns, star anise to the tub and cover with cling film or a lid and leave in the fridge for 6 to 8 hours to cure and season.

Remove the legs from the cure and rinse carefully under the cold tap to remove all the salt and sugar. Pat dry on a tea towel. Retain the garlic.

Heat the oven to 140°C.

Heat the duck fat on the hob, either in a pot or an oven-proof tray big enough to take the legs and fat together. Once hot, submerge the legs in the fat then add the bay leaves, some thyme and a few garlic cloves retained from the curing. Immediately transfer the pot or tray to the oven and cook for 3 to 4 hours until the legs are cooked and the meat is almost falling off the bone.

Remove from the oven and allow to cool before removing the legs from the fat. Once cooled, place the legs under a hot grill for 4 to 5 minutes until the skin is crisp and golden.

Prepare the salad by dicing the cooked beetroot and slicing the onion thinly. Make a dressing by mixing the vinegar, honey, mustard, and a drizzle of extra-virgin olive oil. Season and mix well.

To serve, place the duck into the centre of a plate and arrange the salad leaves, beetroot and onion with a few dollops of crowdie cheese around the edge of the plate. Then drizzle with the dressing to finish.

NEIL'S RECIPES: VANILLA RICE PUDDING WITH NEW SEASON FORCED YORKSHIRE RHUBARB

"An old favourite of mine. Rich, velvety rice pudding works brilliantly with the slight sharpness of new season forced rhubarb. Grown in dark sheds in the ‘rhubarb triangle’ of Yorkshire it’s harvested by candlelight. Some say you can hear the rhubarb crowns creaking and growing as they force their way through the crowns. Be careful to not overcook it though. I like to add a hint of citrus zest and a wee kick of vanilla."  

Serves 4

INGREDIENTS

100g pudding rice

75g caster sugar

1 vanilla pod, split lengthways and seeds scraped out

500mls whole milk, I use organic

400g Yorkshire rhubarb

Zest of half a lemon

Zest of half an orange

A liberal sprinkling of sugar

A splash of cream

A knob of butter

METHOD

Heat oven to 180°C.

Place the milk in a thick-bottomed pot on the hob. Add the rice and sugar and stir until the sugar dissolves. Then add the vanilla seeds. Keep the pod for the rhubarb.

Bring this mixture to just below the boil, stirring every minute or so. Be careful not to burn the milk or to let the rice stick to the bottom of the pan. It will take around 20 minutes for the rice to soften. Add a touch of cream and butter to enrich the pudding if you like.

Meanwhile, top and tail the rhubarb and give it a good wash. Cut it into roughly 1-inch pieces and place on a baking tray with sides. Add the citrus zests, the vanilla pod and a liberal sprinkling of sugar. Place in the oven until the rhubarb is soft and the sugar has created a wonderful syrup. Allow to cool slightly.

To serve, divide the pudding between four warmed bowls and top with the rhubarb.