Mussels steamed with cider & bacon

Ingredients Small knob butter 4 rashers Farmhouse bacon , chopped. 2 shallots , finely sliced Small bunch thyme leaves stripped 1 kg Shetland mussels , scrubbed and bearded 1 glass of Eddisbury cider , about 150 ml 2 tbsp crème fraîche (optional)

1. PREPARATION: Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear, and scrub if necessary. Pull the 'beard' away from each individual mussel - this is the byssus thread, a protein the mussel 'spins' so it can attach itself to rock or rope. Drain and then check; if the shell is tightly shut, this is a good indication that it's alive. If the mussel is open, tap it sharply for a few seconds - if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly, and eating one that you aren't sure of is not worth the risk. Don't check them too far in advance; cook within a few minutes to be on the safe side.

2. Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook for 1 min until softened. Whack the heat up to maximum and add the mussels to the pan, then pour over the Eddisbury cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Discard any that haven't.

3. Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche, if using. Pour the sauce over the mussels. Serve with hunks of crusty Brassingtons Cob bread for mopping up the sauce.

4. COOKING TIPS: Mussels are most often steamed open over a small amount of flavoured liquid, as in Moules marinière, although they can also be oven roasted and are particularly good cooked 'en papillote' (in a bag). Wine, stock, beer and cider are all great for cooking mussels, but take care not to add salt to the liquid as mussel juice can be very salty. Drop the mussels into the liquid, cover with a tight-fitting lid, then cook until they have opened and the meat has settled into one side of the shell; this usually takes 3-4 minutes. Avoid overcooking as the meat shrivels and becomes tough. Check them all again before serving and discard any that haven't opened. If a mussel is unopened at this stage, this indicates that it was already dead. You will probably notice the colour of the meat varies between beige and orange. This is an indication of sex - beige for male and orange for female; there is no difference in flavour. Once cooked, mussels are usually lifted into a bowl and the cooking liquor is reduced by simmering. Pull the meat from one shell and then use that shell as a pincer to remove meat from the rest. Serve simply with crusty bread - lovely!

Chicken Fillets Stuffed with Mustard and Cheese Wrapped in Bacon

Ingredients 125g Sage Derby or Mature Cheddar, grated 1 tbsp Christines wholegrain Champagne mustard 4 skinless boneless chicken breast fillets 8 slices Cheshire bacon

1. Heat oven to 200C/fan 180C/gas 6. Grate the cheese and mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Tip If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

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Greek Style Seared Tuna with Cous Cous and Feta

Ingredients * 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano * 1 teaspoon olive oil * 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 4 tuna steaks (about 3/4 inch thick) * Vegetable Oil * Cous Cous, 4 lemon wedges

Combine the first 5 ingredients in a small bowl, and rub evenly over the tuna steaks. Cover tuna steaks, and marinate in refrigerator 15 minutes.

Heat a large grill pan with tbsp vegetable oil over medium-high heat. Add the tuna steaks, and cook for 5 minutes on each side or until steaks reach desired degree cooking. Serve tuna steaks with lemon wedges, and Cous Cous with feta crumbled through, and a green salad

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Asparagus, hollandaise with parmesan and a poached egg

Starter  | serves 4 |

Ingredients 200g asparagus stalks 4 eggs cider vinegar grated parmesan For the sauce hollandaise: 4 egg yolks 125 g butter lemon juice salt, white pepper - to taste

1. Depending on the thickness of your asparagus, you might have to peel it a little first. Blanch it in boiling salt water until tender, but still retaining a bite. Refresh immediately in ice-cold water to retain its vibrant green colour.
   Prepare the hollandaise:
   In a glass bowl over steaming water (make sure the bowl doesn't touch the water), combine all the ingredients and whisk thoroughly until the sauce cooks and thickens. Keep warm.
   Assemble the plates: toast the bread, then put one slice on every plate, pile some asparagus stalks on top - make sure to create a level surface for the egg.
   Poach the eggs. In a shallow pot, bring water with a splash of cider vinegar to a rolling boil. When I prepare a number of eggs at the same time, I like to use salad rings to keep the eggs separate. Simply place the rings in the boiling water, break each egg into a separate ring and poach for 2 - 3 minutes. Tip out the hot water (retaining the rings in place), then quickly fill the pot with cold water to stop the eggs cooking any further. Using a slotted spoon, lift the eggs out immediately so they don't go cold. Drain on kitchen towel before placing onto the asparagus. Grate the parmesan and drizzle with sauce hollandaise to your liking.
   

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Lemon herb parmesan crusted Coley

Main Course  | serves 4 | Prep and Cookng time 20-30 mins

Ingredients 50g breadcrumbs grated zest of 1 lemon 25g grated parmesan 2 tbsp chopped parsley salt and pepper 4 skinless fillets of Coley 50g butter juice of 1 lemon

1. Mix the breadcrumbs with the grated lemon zest, grated parmesan, chopped parsley, salt and pepper.
2. Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Crab avocado and rocket salad

Main Course  | serves 4 | Starter Serves 8

Ingredients 450g crabmeat , (a mix of ²⁄³ white and ¹⁄³ brown) ¹⁄² 200ml tub crème fraîche juice 1 lemon 12 cherry tomatoes 1 large ripe avocado 110g bag rocket , washed and dried 3 tbsp olive oil

1. Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
2. Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
3. Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.

Per serving 419 kcalories, protein 25g, carbohydrate 4g, fat 34 g, saturated fat 10g, fibre 3g, sugar 2g, salt 1.24 g

Pork with black pudding & roasted Rhubarb

Main Course  | serves 6 | Cooking time 50 mins | Prep 25 mins

Ingredients2 pork fillets , about 350g/12oz each 250g black pudding , skinned and cut into slices 12 thin rashers streaky bacon 1 tbsp olive oil 1 tbsp clear honey 300g rhubarb , cut into 5cm lengths on the diagonal 200ml vegetable stock 2 rounded tbsp crème fraîche

1. Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
2. Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
3. Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
4. Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
5. Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.

Per serving

426 kcalories, protein 35g, carbohydrate 9g, fat 28 g, saturated fat 0g, fibre 1g, sugar 3g, salt 2 g

Salmon with Lemon Capers and Rosemary

Main Course  | serves 4 | Cooking time 10 mins

Ingredients 2 x 300g salmon fillets 100ml extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped rosemary leaves 8 lemon slices (about 2 lemons) 50ml lemon juice (about 1 lemon) 100ml white wine 4 teaspoons capers 4 pieces of aluminum foil

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets, with Asparagus or Green Beans or with Cous Cous made with fish stock and chilli flakes.

Low carb and full of omega 3 this is a super healthy and very quick mid week no fuss meal.

Quick Roast Lamb Cutlets

Main Course  | serves 4

Ingredients 400g new potatoes 250g Local Cheshire Carrots cut into big chunks 1 tbsp oil , plus a little more for the lamb 1 sprig rosemary, leaves chopped 100ml red wine 100ml lamb stock , (from a cube is fine) redcurrant jelly 4 lamb chops, or cutlets green beans, or other veg, to serve

1. Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.
2. Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.
3. Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.

Per serving 606 kcalories, protein 34g, carbohydrate 44g, fat 32 g, saturated fat 13g, fibre 5g, sugar 13g, salt 0.7 g

One pan Salmon with roast Asparagus

Main Course  | serves 2easily doubled

Ingredients 400g new potatoes , halved if large 2 tbsp olive oil 8 asparagus spears, trimmed and halved 2 handfuls cherry tomatoes 1 tbsp balsamic vinegar 2 salmon fillets , about 140g/5oz each handful basil leaves

1. Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Per serving 483 kcalories, protein 33g, carbohydrate 34g, fat 25 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.24 g

Smoked Local Trout and Sugar Snap Pea Pasta Recipe

starter or main  | serves 2

Ingredients 175g fusilli or other pasta 100g Sugar Snap peas 125g pack smoked trout fillets 3 rounded tbsp 0% Cheshire Natural Yoghurt 2 rounded tsp horseradish sauce

1. Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
2. Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.

Tip

Trout is packed with omega-3s, making this a heart-healthy meal.

Classic Roast Chicken & Gravy

Sunday Dinner Main course  | serves 4+

Ingredients 1 onion , roughly chopped 2 carrots , roughly chopped 1 free range chicken , about 1.5kg/3lb 5oz 1 lemon , halved small bunch thyme (optional) GRAVY 1 tbsp plain flour 250ml chicken stock (a cube is fine)

1. Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base of a roasting tin that fits the chicken, but doesn't swamp it. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using. Sit the chicken on the vegetables, smother the breast and legs all over with the butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
2. While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown, sandy paste. Gradually pour in the stock, stirring all the time, until you have a thickened sauce. Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin. Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

The golden rule to roast chicken...

A 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn't matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

Baked trout in paper using local Danebridge Trout

starter or main  | serves 2

Ingredients 1 lemon ½ sliced and the rest cut in half 1 trout , whole, gutted and scaled 1 fennel bulb , finely sliced 2 shallots , sliced splash white wine or vermouth olive oil ½ pack parsley , finely chopped steamed potatoes to serve

1. Heat the oven to 200C/fan 180C/gas 6. Stuff the lemon slices into the trout. Scatter the fennel in the centre of a large piece of baking paper or foil and lay the trout on top.
2. Sprinkle with the shallots and wine or vermouth, add a drizzle of oil and fold into a parcel. Put on a baking sheet and cook for 25 minutes. Open the parcel and sprinkle with parsley. Serve with steamed potatoes. a squeeze of lemon and any juices from the pan.

Warm salad of red cabbage, black pudding & apple

starter or main  | serves 4

Ingredients 1 tsp sunflower oil 200g or 8 rashers smoked bacon , cut into pieces 600g red cabbage , shredded, butter, for frying 4 large rounds of black pudding 2 British eating apples, peeled, cored and cut into wedges pinch caster sugar, small handful hazelnuts FORTHE SAUCE 1 tbsp honey ,1 tbsp wholegrain mustard 3 tbsp olive oil,  1 tbsp cider vinegar

1. Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
2. Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.