Chilli Oil

Ingredients
3 fresh plump red chillies, finely chopped (seeds too)
4 fresh small red chillies, finely chopped (seeds too)
1/2 tsp crushed dried chillies
500ml rapeseed oil
2 tbsp sesame oil
1/2 tsp cayenne pepper
2 whole dried chillies

Method
Put the fresh and dried crushed chillies into a saucepan with the rapeseed oil. Simmer for 10 minutes. Remove from the heat and stir in the sesame oil and cayenne pepper, then leave overnight to cool.
Strin the cold oil through a double layer of muslin into a jug then pour into sterilised bottle(s). Drop in the whole dried chillies. Keep in a cool cupboard for up to three months.

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Apple and Blackberry Leather

Ingredients
500g blackberries
500g peeled, cored and chopped cooking apples
Juice of 1 lemon
150g runny honey

Method
Preheat oven to it's lowest setting (60oC). Line two baking sheets with greaseproof paper.
Put the fruit and lemon juice into a pan and cook gentle until soft, around 20 minutes. Rub the mixture through a sieve into a bowl. You should end up with around 700g of fruit puree. Add the honey and mix well.
Divide the mixture between the two baking sheets and spread it out with the back of a spoon until the puree covers the tin.
Cook for 12 - 18 hours until the puree is completely dry. Roll up in the greaseproof and store in an air tight tin.


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Pear and Lemon Jam

Ingredients 2kg pears, cored, peeled and chopped 1kg jam sugar 1 litre water 3 medium lemons, zested, squeezed and strained.

Method
Place prepared pears into a bowl and cover with water to stop them going brown.
Zest the lemons and squeeze, strain the juice to remove any pulp and pips.
Put the pears, the water and the lemon zest and juice into a large heavy based saucepan and simmer until the fruit is soft.
Add the sugar and bring to a rolling boil.
Boil for 10 minutes and then test the jam for readiness. If it requires longer then give it 4 minute 'bursts' at a rolling boil.
Pour into sterilised jars and lid.
Let jam cool and then keep cold.
Only label once the jam is completely cooled.


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Plum and Sage Jam

Ingredients

• 675g caster sugar
• 900g plums, stoned and roughly chopped
• 200ml water
• 10 fresh sage leaves, ripped up
• 2 pinches of ground cinnamon

Method

Place sugar on tray in a cool oven, 140oC, 275oF, and warm

Put the plums into a pan with the water. Simmer over a low heat until the fruit starts to break up and becomes like puree.

Add the sugar and a sugar thermometer. Bring to the boil and boil quickly until the temperature reaches 104oC/220oF.

Remove from the heat and cool for about 20 minutes. Add the sage and cinnamon when the jam has cooled, stirring them in well.

Place in clean jam jars and. Put on lids and store in a cool place.


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White Chocolate & Raspberry Tart

Ingredients

150g (5oz) plain flour
Pinch of salt
65g (2½oz) cold, unsalted butter, diced
25g (1oz) sugar1 large egg, beaten
250g tub mascarpone
200g (7oz) bar good quality white chocolate
142ml carton double cream
400g (14oz) fresh raspberries
Golden icing sugar to dust








Method:

1. Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.
2. Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Cover with a large circle of baking parchment and top with baking beans. Chill until firm. Preheat the oven to 190°C (170ºC fan) mark 5.
3. Bake for 12-15min until the pastry has set. Remove beans and parchment and continue baking for 5-10min until the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.
4. Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Don't stir, otherwise the mixture will thicken into a sticky mess.
5. Remove bowl from pan and set aside to cool completely. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with raspberries and dust with icing sugar

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