Smoked Mackerel Pâté

Remove the skin from the mackerel and check for bones Put in the food processor with all the remaining ingredients (except the lemon zest), add black pepper and whizz to a smooth paste.  To taste: You may want to add...

Dates stuffed with goats cheese, pistachios & pomegranate seeds

Serves 4 approx as part of a canape selection  These decadent Medjool dates take moments to prepare, but are so delicious and look beautiful. The Medjool date is the king of dates in both taste and size, with a chewy...

Aubergine Caviar on Crostini

Serves 4 generously – feel free to halve or double!  A beautiful vegetarian canapé that can be made up to 3 days in advance, and then assembled on the day. It’s so flavourful and delicious, it can be likened to...

Top Tricks

James Hickson from The Royal in St Leonards, shares how to elevate festive food plans Think as carefully about the drinks you’re serving as you do the food. Start the celebrations with a sparkling Crémant de Bourgogne before a lightly...

Anna’s Top 10 Christmas Planning & Cooking Tips

1. Book an online shop for all your non-perishable items. With most supermarkets you can do this three weeks in advance; so, for delivery on 23rd, book on 2nd December. As you remember items over the three weeks you can...

All Aboard with Heart of Kent Hospice

Heart of Kent Hospice is bringing the style and glamour of 1930s steam travel to Kent with an exclusive trip on the magnificent Northern Belle. The Hospice is chartering Britain’s finest luxury vintage steam train for a unique, lunch-time excursion...

Parma ham and Gruyère gougères

Preheat the oven to 200C/400F/Gas 6. Place the water and butter into a large saucepan and heat gently until the butter has melted. Turn up the heat, then pour in the flour and salt all in one go. Remove from...

Salmon gravadlax with beetroot

Salmon preparation Finely chop the raw salmon, put in a bowl, add half of the chopped dill, the vodka and the salt, cover and leave in the fridge overnight.  Method for oatcakes (or buy a packet of mini oatcakes) Place...

Easy pea hummus canapes

Blitz in a food processor all the ingredients (except crackers and radishes). For a more rustic, less smooth finish mash with a fork. Place the hummus mix onto the crackers. Finish with a quarter of radish on each cracker. Wine+...

Smoked salmon and cucumber bites

Peel, then slice the cucumber into about 20 rings - 1cm thick. Place about ½ teaspoon of the cream cheese on each cucumber slice. Then take each slice of smoked salmon and cut them into strips, (with 200g of salmon...

Celeriac remoulade on a new potato base

In a bowl grate the celeriac and immediately add the zest and juice of the lemon to reduce the celeriac going brown. Add the mayonnaise and whole grain mustard and mix. Cover and rest in the fridge (this mix can...

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...