NEIL'S RECIPES: CHOCOLATE TART

“Lovers of rich chocolate will adore this, although I can only manage a small slice. Of course, it all depends on the ingredients you use. I’m using Montezuma’s organic dark chocolate just now, and adore it. The trick to this dish is to trust your oven and serve the tart on the day you make it. It’s just not the same the day after!”

Makes on 9-inch tart – but small, individual tarts work very well too

INGREDIENTS

9-inch pastry case, lined

275ml double cream

200ml whole milk

400g dark chocolate, I use Montezuma’s

3 whole eggs

Cocoa powder for dredging (optional)

For the pastry (this will give you some for your freezer for next time):

600g plain flour, sifted

185g icing sugar, sifted

215g unsalted butter, diced

3 eggs, cracked and gently whisked

METHOD

Cream the icing sugar and butter together for a few minutes until light in colour. Add the flour and scrape down the sides of the bowl before adding the eggs - a little at a time - to make a soft, wet paste. Chill for 20 minutes then roll out and line your pastry case and allow it to rest for a further 20 minutes in the fridge.

Remove from the fridge and cover the pastry with greaseproof paper or a triple-layer of cling film, add baking beans and bake at 180°C for 35 to 40 minutes, until just golden and crisp. Remove the baking beans and greaseproof paper.

Meanwhile, warm the cream and the milk together in a pan until it nearly comes to a boil. Then remove from the heat and add the chocolate. Mix well with a whisk, and then allow it to cool gently for 5 minutes or so.

Add the eggs to this mixture one at a time, stirring gently as you do. Then pour this mixture into the blind-baked tart shell and bake for 20 to 30 minutes until there is no wobble when you gently shake the tray.

Remove from the oven and allow to cool slightly before removing carefully from the tin. Dust with cocoa powder (optional). Cut into slices and serve with crème fraîche.

A top tip is to use a sharp, hot, wet knife to cut the tart into perfect slices.

NEIL'S RECIPES: VENISON STEW AND DUMPLINGS

“This is a regular dish at home, and those dumplings are just exquisite. You can substitute beef if you prefer, but it’s the kick of cinnamon that lifts the stew and gives it a festive touch.”

Serves 4

INGREDIENTS

500g diced shoulder of venison, beef or lamb would be as good

2 local carrots, washed, peeled and diced

2 medium-sized onions, peeled and roughly chopped

1 wedge of turnip, peeled and diced

500ml really well reduced. good beef stock

200ml leftover gravy or sauce

½ a cinnamon stick, optional but a hint of spice in winter adds something special

1 glass of red wine

1 sprig of thyme

1 bay leaf

Good salt and pepper

100g self-raising flour

50g proper beef suet, minced, packet suet would do

Herbs e.g. chives; horseradish, mustard, optional flavourings for the dough balls

Extra flour for dusting

1 tablespoon cold-pressed rapeseed oil for frying

METHOD

Add the oil to a hot casserole dish and fry the diced venison until golden brown. It will take a few minutes on high heat. Season with salt and pepper and add the diced carrot, turnip, onions and the cinnamon if you’re using some and fry for a further 5 minutes until you achieve a good colour.

Still on a high heat, add the wine and reduce slightly. Then add the thyme, bay leaf, gravy and stock. Season again and bring to a simmer.

Place in a hot oven (180°C) without a lid for 1 hour, stirring occasionally. Then turn down the heat to 150°C and cook for a further 2 hours, stirring every 20 minutes or so to ensure the stew doesn't dry out.

Meanwhile, make the dumplings by adding the flour to a bowl and stirring in the minced suet and salt, then combining with cold water until you have a rough dough. Don't overwork the dough. You can add any flavourings you like such as chopped chives, horseradish or mustard.

Divide the dough into 4 balls - you may need extra flour for rolling as it can get quite sticky - and plop them into the stew pot after the first 3 hours is up and place the lid on. Turn the heat up to 180°C again and cook for 30 minutes. Remove from oven and serve at the table in the dish it’s cooked in.

NEILS RECIPES: CARAMEL TART WITH CRÉME FRAÎCHE

“This tart looks very simple, but it’s a little bit tricky to make. I’m using blind-baked sweet pastry with whisky, rum or madeira added to the caramel. Gentle cooking is required, not too hot an oven, and remember to let it cool before cutting. Lovely with that kick of salt through the mix.”

Serves 10

INGREDIENTS

1 pre-cooked blind-baked 12-inch pastry shell

280g caster sugar

50ml Madeira, or whatever alcohol you prefer

1 litre double cream

Pinch of good sea salt, optional

70g light brown sugar

9 egg yolks

A few dollops of good crème fraîche

METHOD

Heat oven to 145°C.

In a good pot on a medium heat on the stove, heat the caster sugar to a golden-brown caramel. Do not leave it.

Carefully add the alcohol, then the cream. It will look a bit strange but bring it back to a temperature that will melt the caramelised sugar. Allow to cool slightly.

In a separate bowl, whisk together the light brown sugar and egg yolks. Add the slightly cooled cream and caramel mix, whisking immediately. Add the salt, stir, sieve into a clean pot or jug, then pour into the tart case.

Bake for 35 to 55 minutes, checking all the time. When there is a nice wobble on the tart, it’s ready. Remove from oven, chill and serve with a dollop of good crème fraîche.

NEIL'S RECIPES: CHOCOLATE CHEESECAKE WITH CRÈME FRAÎCHE

“I don’t have a sweet tooth but sometimes, very good dark chocolate is required, and here it gives the cheesecake a wonderful richness and smooth interior. A buttery base is a must but try putting something through the base to give it texture, like crushed hazelnuts or roughly-chopped pistachios. Serve it with crème fraîche and you have a wonderful dessert.”

Serves 4

Prep time: 30 minutes; refrigeration time: 4-5 hours

INGREDIENTS

6 digestive biscuits

A small handful of hazelnuts (optional)

1 teaspoon rapeseed oil

40g melted butter

200g dark chocolate, we use Montezuma’s organic

200ml semi-whipped double cream

150g full-fat cream cheese, room temperature

2 tablespoons caster sugar

A dusting of cocoa powder

4 tablespoons crème fraîche, we use Katy Rodger’s

A few berries to garnish (optional)

METHOD

On a metal tray, line 4 metal rings (about 4 inches in diameter) with a tiny amount of rapeseed oil. Or use one large, bottomless tin if you prefer.

Whizz the biscuits with the nuts in a food processor and add the melted butter. Spoon the mixture into the metal rings. Ensure you press down well.

Make the filling by whisking the cream cheese with the sugar until smooth. Set to one side.

Next, melt the chocolate over a pan of hot water (this will take about 5 minutes) then add the semi-whipped cream, stirring all the time.

Little-by-little, add the cream cheese mixture to the chocolate cream mixture, ensuring everything combines. Work quickly! Then pipe, or spoon, this mixture into the metal rings, smoothing over the top with the back of a warm, wet spoon.

Refrigerate for 4 to 5 hours then carefully remove from the rings. Dust with cocoa powder and serve with a dollop of crème fraîche, and maybe a few berries.

NEIL'S RECIPES: SALAD OF HERITAGE TOMATOES, CROWDIE, PESTO AND CROUTONS

"Heritage tomatoes are delicious. They aren't cheap, but that’s ok as they really are exceptional paired with crowdie—a soft, slightly granular cheese. This dish is a perfect light starter if you’re serving something rich and heavy as a main course. The croutons add crunch, and the pesto adds texture. Try playing with different cheeses in your pesto; we recently enjoyed using a cheese from Berkshire called Spenwood."

Serves 4
10 minutes prep, 20 minutes cooking

INGREDIENTS

4 to 6 tablespoons crowdie

Around 6 or 7 different varieties of tomatoes, or home-grown

A small handful of fresh basil

A few lightly-toasted pine nuts, or hazelnuts

2 tablespoons grated Parmesan or a good British hard cheese, even a good cheddar is fine

2 cloves garlic, peeled

250ml extra-virgin olive oil, plus extra for the croutons

A few thyme leavesGood salt and pepperSome stale bread, ideally a loaf from the previous day

A few salad leaves and slices of radish

METHOD

Heat the oven to 165°C.

Begin by making the croutons. Slice the stale bread into wafer-thin shards, and trickle with some olive oil. Season with salt and pepper, a few thyme leaves and bake on an oven tray for around 20 minutes until just crisp. Allow to cool. 

Next, make the pesto by placing the nuts, cheese, oil and garlic in a liquidiser and blitzing for a few seconds. Add the basil leaves and continue to whizz for a few more seconds. I sometimes use a pestle and mortar to make pesto.

Remove the eyes from the tomatoes and cut them into slices and arrange on plates. Add some dollops of crowdie and trickle over some pesto. You will have some left over for another day. Arrange the shards of croutons and scatter a few salad leaves and slices of radish as a garnish. Finish with a pinch of good salt and pepper.
 

NEIL'S RECIPES: PEAR AND ALMOND TART, CRÈME FRAÎCHE

“This is a frangipane tart, or tarte Bourdaloue, full of rich, buttery almond paste and poached pears. Don’t be tempted to overcook this tart—it will dry out—so slightly under cook it. If pears aren’t for you, try plums or apples. It must be served warm, as if it emerged from the oven an hour or so ago. Delicious served with crème fraîche, custard or crème Chantilly.” 

Serves 4

Prep time: 2 hours; cooking time: 40 minutes

INGREDIENTS

2 pears

500ml water

100g sugar

1 cinnamon stick

320g soft butter

440g plain flour, sifted

100g icing sugar, sifted

5 eggs

200g caster sugar

200g ground almonds

A few flaked almonds as a garnish

METHOD

Peel the pears and place them in a pot with a sugar and water solution made with 500ml water, 100g sugar and 1 cinnamon stick. Cook on a low poach for 1 to 2 hours until the pears are soft. Allow to cool.

Prepare 4 fluted tart shells with a little melted butter and a dusting of flour. I use fluted tins with removable bases.

Heat the oven to 150°C / Gas Mark 2

To make the pastry, beat the icing sugar and 120g butter together until fluffy and creamy. Add 240g flour and gently add an egg. Combine to make a dough. Rest for 15 minutes then roll out and line the tart shells, removing any overhanging pastry. Rest again.

To make the frangipane, begin by beating 4 eggs, then cream 200g butter with the caster sugar. Add the almonds, then 200g flour and the beaten eggs to make a thick paste.

Once the pears are cool, cut into quarters, then remove the cores and slice thinly.

To assemble the tart, spoon the frangipane into the tart shell, then add a few pear slices, then top with more frangipane. Don’t overfill the tarts as they will rise in the oven. Decorate with flaked almonds and bake for 30 to 40 minutes, or until the pastry is cooked underneath. 

Serve hot with a dollop of crème fraîche.

NEIL'S RECIPES: BLACK PUDDING, SPINACH, POACHED EGG, MUSTARD HOLLANDAISE

“This is a classic, and a real crowd-pleaser. If you have folk staying over it makes for a good and hearty brunch dish. Don’t be afraid to poach your eggs the day before and even blanch your spinach in advance, anything to make it easier for you.” 

Serves 4

INGRDIENTS

8 slices of black pudding

4 organic free-range eggs

1 tablespoon cider vinegar

4 large handfuls baby spinach

40g butter

Good salt and pepper

For the hollandaise

3 organic free-range egg yolks

1 tablespoon cider vinegar

150ml warm, clarified butter, unsalted

1 tablespoon whole grain mustard

METHOD

Firstly, to make the hollandaise, whisk the 3 yolks in a clean bowl over a pan of simmering water, whisking all the time until they expand. Add the vinegar and whisk again.

Then trickle in the clarified butter a little at a time whilst continuing to whisk. It should still be warm. Continue to mix and stir until all the butter is added and there’s no milky liquid. Next, add the mustard, mix and set to one side in a warm place.

Place the black pudding on a tray then grill or oven cook until it’s hot, has a crust, and some texture on the top - about 7 to 8 minutes.

Meanwhile, in a clean pot, add the 40g of butter and melt. Then add the spinach and cook for just a couple of minutes, continuing to stir. Season with salt and pepper then squeeze out any excess moisture and keep warm.

Next, poach the 4 eggs in simmering water with a little vinegar, for about 4 to 5 minutes. They should be soft.

To serve, place the spinach in the centre of 4 warmed plates and place the black pudding on top. Then gently remove the eggs from the water and place on top of the black pudding slices.

To finish, spoon over the buttery hollandaise

NEIL'S RECIPES: WARM STRAWBERRIES, VANILLA, ORANGE AND CRÈME FRAÎCHE

“This is a great way to use up old berries; almost a compote but not quite. Take the chill off the fruit, add a shaving of orange peel, vanilla seeds, a kick of sugar and a splash of Grand Mariner. The dollop of crème fraîche melts into the warm fruit and creates a delicious, rich and sweet berry sauce. Simple and elegant.”

Serves 2

Prep time: 10 minutes; cooking time: 3 minutes

INGREDIENTS

12 strawberries

1 tablespoon caster sugar

1 tablespoon Grand Mariner

2 thumb-sized pieces of orange peel

1/3 vanilla pod, seeds scraped and pod retained

2 big dollops of crème fraîche

2 sprigs of mint, optional

METHOD

Give the strawberries a gentle wash under a tap, then remove their husks. Cut the bigger ones in half and leave any smaller ones whole.

Place them in a pot with the Grand Marnier and put on a moderate heat. Add the sugar as the liquid comes to the boil, then add the vanilla seeds, vanilla pod and the orange peel.

Stir gently in the pot, and be careful it doesn’t get too hot. Make sure the vanilla seeds are distributed by pressing them with the back of a spoon. After a minute or two, once everything is warm, spoon the berries and juice into a bowl.

Serve with the orange peel, vanilla pod and garnish with a sprig of mint, and a big dollop of crème fraîche.

NEIL'S RECIPES: PICCALILLI

“This quintessentially British condiment is simple to make, bursting with flavour, and stores perfectly in sterilised jars. Avoid storing it in plastic containers to prevent staining from mustard powder and turmeric, which can turn it bright orange!”

Makes 4-6 Kilner jars
Cooking time 20 minutes; Prep time 50 minutes

INGREDIENTS

500g small pickling onions, peeled

1 large or 2 small cauliflowers

2 red peppers, I like the Ramiro variety

2 carrots, peeled

2 courgettes, scrubbed

15g English mustard powder

1 large red chilli, finely sliced

500ml cider vinegar

15g turmeric

170g caster sugar

2 tablespoons cornflour

A few sprigs of thyme

Good salt and pepper

METHOD

Fill a large pan with water and a small handful of salt and bring it to the boil on the hob. Meanwhile, cut the veg into bite-size pieces and place in the pot to blanch for 1 minute. Remove from the pan and refresh in cold running or iced water. Drain the veg when cold and place into a large bowl with the thyme and chilli and season with salt and pepper.

Place the vinegar in a large pan with the sugar. When just about to boil add the turmeric, mustard powder and cornflour. To thicken, the flour must come to the boil, then carefully simmer for a minute or so. Keep an eye on this. Season and add this thick yellow paste to the veg and mix thoroughly. Place into sterilised jars and serve with your next ham, pie or terrine. It also tastes great with toasted sourdough and a good salad.

NEIL'S RECIPES: HAM HOCK TERRINE WITH PICKLED CUCUMBER

"There are two elements in this recipe. The salted hock, or knuckle, from the pig, and the pickled cucumber. Together they are astonishingly good. The sharp, sweet vegetable does its job so well to cut through the rich, salty meat. I like to add other seasonings to the flaked meat like Arran mustard and lots of curly parsley. This is where you can have fun and do your own thing. Try different herbs that you may be growing, or play with different veg to go with it. Remember to keep the stock from cooking the hocks as it makes the best soup in the world. Just add a handful of peasemeal or red lentils."

Serves 6 to 8
Cooking time: 4 hours plus overnight; Prep time: 45 minutes

INGREDIENTS

3 unsmoked ham hocks

1 stick celery

2 carrots, peeled 

1 onion, peeled and halved

6 peppercorns

2 bay leaves

1 sprig thyme

2 spring onions, finely chopped

125g unsalted butter, melted

2 tablespoons curly parsley, chopped

1 tablespoon Arran mustard, or any grain mustard will do
 

1 cucumber

500ml good cider vinegar

500g caster sugar

500ml cold water

2 star anise 

Good salt and pepper

A few mustard seeds

A few handfuls of salad leaves

A few radishes, sliced

4 tablespoons olive oil

1 teaspoon Arran mustard 

A splash of vinegar

METHOD

Place the hocks in a large pot and cover with cold water. Add the celery, carrots, onion, peppercorns, bay and thyme and bring to just below a rolling boil and simmer for 4 hours, skimming off any residue and adding more water if required. Don’t over boil. 

Once cooked and the meat is falling off the bone, remove the hocks from the pot and allow them to cool slightly, before flaking all the meat off the bone. Retain the celery, carrots and onion. Keep the fat for another dish and retain the stock for soup. 

Roughly chop the carrots, onion and celery from the stock pot and add them to a bowl with the flaked meat, melted butter, mustard, spring onions and parsley.  Mix thoroughly and check the seasoning. 

Line a terrine mould or plastic tub with oiled cling film - oiled side down. Pack the terrine mix into the mould and fold over the cling film so it covers the terrine entirely. Place something heavy on top to press it down and refrigerate overnight. 

To make the pickled cucumber, bring the water, sugar and vinegar to the boil then add the mustard seeds, star anise and a teaspoon of salt. Add the cucumber to the pot - you may have to halve the cucumber if it’s too long - that’s fine as it won’t affect the final taste. Cover with a lid and simmer for about an hour until the cucumber is just soft. Then turn off the heat and leave it to cool in the pickling liquid. Once cooled, cut into slices and set to one side.

Make a dressing by mixing 4 tablespoons of olive oil, one teaspoon of Arran mustard and a splash of vinegar.

To serve, place a slice of the terrine in the centre of a plate and arrange the pickled cucumber around or on top. Garnish with a few salad leaves and slices of radish trickled with the dressing. Serve at once.