Champagne Jelly

Pour two-thirds of a bottle of Champagne with the caster sugar into a saucepan and bring to the boil, stirring to dissolve the sugar. Soak the gelatine in cold water for about five minutes until soft. Drain and squeeze out...

Smoked Duck with a Chicory Marmalade and Lavosh Biscuit

Lightly cover the duck breasts with Maldon sea salt and reserve in the fridge for 2 hours. After 2 hours wash off the salt and gently pat dry. Render down the fat on the duck breasts in a hot pan...

Goats Cheese and Lemon Mousse with Pickled Shallots and Beetroot Liquor

Blend the cheese and lemon zest in a food processor until soft and smooth. Add the cream and blend until the cream is whipped but be careful not to split. Bring the red wine to the boil for 1 min....

Crispy Oysters with a Wasabi Mayonnaise

First open the oysters and pat dry. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each oyster in flour, then beaten egg,...

Spiced Lamb Palmier

Heat the oil in a small frying pan, then gently fry the shallots over a low heat, with the cumin, garam masala, and garlic clove for 5 minutes until soft and fragrant. Transfer to a bowl and cool. Add the...

Pear and Stilton Tartlets

Firstly caramelise the onions (they don’t have to be red) by cooking slowly with a little sugar and balsamic vinegar until they’re beyond soft and heading for sticky. Line the baking tin with pastry while the onions are caramelizing (and...

Eat Well

Ruth Kitchener, Head of Food Technology at Sackville School, shares her secrets for encouraging pupils to develop their cookery skills At what age do children start to learn how to cook at Sackville School? Here all students study Food Technology...

Nutella S’Mores

When ready to serve, spread one biscuit with Nutella. Skewer a couple of marshmallows and grill until nicely coloured and melted. Remove marshmallows whilst still hot onto another biscuit and sandwich with the one spread with Nutella. Eat immediately! (It...

Mangetout-Wrapped Prawn Skewers with Lemon Mayonnaise

1. Boil mangetouts for 1 minute, drain and refresh in cold water. 2. Place 1 prawn on top of each mangetout. Secure with a cocktail stick. 3. Serve chilled with the lemon mayonnaise.

Duck Vietnamese Rice Paper Rolls with Chilli Plum Sauce

Smear the duck legs with the spice. Place in a shallow roasting tin and cover with the goose fat. Cover with foil and cook in oven at 140°C for a couple of hours. Remove from oven and drain all the...