Recipes

Mix tomato paste,oil,and curry powder together to make a paste. Add lemon juice and half yogurt to make the marinade.
Cut meat into cubes.
Stir chicken into the marinade, season with salt and pepper and cover leave to marinate in refrigerator for 30 mins.
Fry chicken over high heat until chicken changes colour.
Add raisins and almonds cook for 5mins.
Boil rice for 10mins while curry simmers on a low heat.
Naan bread
Mix yeast with milk
Sift flour and and salt yeast egg and yogurt into flour to make a dough.
Knead for 5 mins
Cover dough for an hour
Punch down dough and cut into 4 roll each out with cumin seeds oil and bake for 2 to 3 mins.

2 chicken breast
100g plain yogurt
1 tbsp curry powder
2 tbsp veg oil
Salt and pepper
2 tsp lemon juice
1 tsp tomato paste
2 tbsp mango chutney
3 tbsp raisins
3 tbsp flaked almonds
200g rice
Naan bread
3 tbsp milk
2 tsp Yeast
1 egg
Oil for greasing
3 tbsp plsin yogurt
1/2 tsp salt
2 tsp cumin seeds
2 tbsp butter

Mix butter caster sugar and water in saucepan.
Stir until melted
Mix in chocolate
Add eggs
Add flour bicarbonate soda salt and heat
Add walnuts
Line Baking tray
Pour in mixture
Bake for 25min gas 4 350f
When cooked leave to cool
Raspberry could
Mix raspberries and icing sugar together.

100g plain flour
1/4 tsp bicarbonate of soda
Punch salt
50g butter
100g caster sugar
2 tbsp water
1 packet chocolate buttons 100g
2 eggs
25g walnuts
Raspberries
Icing sugar

Method
Melt the butter in a large pan, add the onions until tender.
Add broccoli and stock.
Season with salt pepper and mixed herbs
Continue simmering for 15 mins.
Meanwhile prepare the soda bread.
Put the flour in a mixing bowl, make a well in the centre.
Combine the yoghurt and milk together and pour into the flour.
Mix together with a knife.
With your hands gently bring the dough together.
Roll into a ball, and gently press a bowl into the mixture to make a large well.
Bake in oven at230 C for 10 mins and then at 180 C for another 10 mins.
Meanwhile add grated cheese to the soup, remove pan from heat and blend in a blender in batches.
Serve in bread bowl and garnish.

Broccoli and Kent Ashdown Cheese Soup in a Bread Bowl
Ingredients:
For the bread:
200g white flour
200g wholemeal flour
200 ml natural yoghurt, 175ml semi-skimmed milk
½ spoon bicarbonate of soda
For the Soup:
1 small onion, chopped
Head of broccoli
225g Ashdown cheese, grated
Teaspoon mixed herbs
50g butter
250ml chicken stock

Method
To make the sponge whisk the flour, sugar, butter and eggs together.
Grease 4 small hemisphere moulds.
Divide the mixture between the moulds.
Bake in an oven at180 C for 20/25 mins.
Meanwhile prepare the fruit. Chop all but 1 apple into small pieces.
Place in a pan with the blackberries, spice and a tablespoon of water and spice; cook until soft.
Push raspberries through a sieve and mix with the icing sugar.
When the cakes are ready, turn out onto wire racks to cool.
Take the fruit mixture of the heat.
Scoop wells out of the sponge and replace with cooked apple.
To serve
Place two halves of sponge together to form a sphere.
Pour Raspberry coulis over.
Garnish with remaining apple blackberries and raspberries chocolate leaves.

Autumn Fruit Bomb
Ingredients:
4 free range eggs (from Alice’s own chickens)
225g caster sugar.
225g self-raising flour.
225g soft butter.
100g icing sugar.
300g Kentish raspberries and 150g blackberries.
4 Kentish apples.
Pinch of mixed spice.
Melted chocolate.

- Make a volcano out of the flour on the table top. Put 2 eggs and a table spoon of olive oil in the middle. Work the mixture together into and dough and then knead it until if becomes smooth and silky. Wrap in cling-film and put in the fridge for 30 mins.
- Fry the onions and sausage meat in a frying pan until onions soft and meat browned. Add 2 cloves of garlic (chopped).
- Steam the spinach and when wilted, cool and squeeze out excess water.
- Mix the sausage mixture with the spinach - add one egg and the parmesan.
- Use a pasta machine to roll out ravioli sheets - we used setting 4 for the right thickness, although 5 would have been OK too.
- Use a pastry cutter to cut out 2 ravioli circles, paint egg wash around the edges of each, put a teaspoon of the sausage and spinach filling in the middle and seal the two circles together.
- Heat some oil in a small pan. Add 2 cloves garlic (crushed) and fry for 1 minute. Add the tin of tomatoes and when warmed through, add in the cream and the chopped basil.
- Place the ravioli in a pan of salted boiling water for 7 minutes.
- Serve the ravioli with the sauce over the top and a sprig of basil.

Eggs - 4
Flour - 2 cups
Olive oil
Sausage meat - 250g
Spinach - few handfuls
Onion - 1
Garlic - 4 cloves
Grated parmesan - 1/2 cup
Chilli flakes - a pinch
Can chopped tomatoes
Double cream - 100ml
Chopped basil - handful

- Grease a shortbread tin and line the bottom with foil.
- Rob together the butter and flour.
- Stir in the caster sugar and semolina.
- Put the mixture in the tin and press down firmly. Sprinkle the demerara sugar over the top.
- Bake in the oven at 160 degrees for 35 minutes. After 5 minutes of cooling cut up into small squares and then allow these to cool on a rack.
- Put a few blackberries aside and then put the rest in a saucepan over a medium heat. Add the caster sugar, bring to the boil and then simmer for 3 minutes. Allow to cool.
- Whip the cream to soft peaks and then fold in the yoghurt and a third of the blackberry mix.
- Layer up the cream mixture and the blackberry mixture in ice cream sundae glasses. Decorate the top of the dish with the blackberries that were set aside. Serve with the shortbread.

Blackberries - 300g
Double cream - 220ml
Low fat yoghurt - 120ml
Caster sugar - 60g
Vanilla pod - 1/2
Lemon - 1
Plain flour - 8oz
Butter - 8oz
Caster sugar - 4 oz
Semolina - 4 oz
Demerara sugar - 1 oz

I added the garlic and ginger and then add the onions and wait for them to sweat and go a light brown add the paste and the coconut add water bit by bit so it doesn't stick and add all the hurbs and then the chicken wait untill the chicken is soft and the curry is hot and then plate

3 chicken fillets (quorn)
1 onion
5cm piece of ginger and 1 clove of garlic
half a bunch of fresh coriander
vegetable oil
half a tin of coconut milk from a 200g tin
half of the jar of curry paste

The filling
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk, set aside.

Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll lightly so that the creases are flattened out (you don’t want to make the square much bigger).

Brush square of pastry with egg wash. Evenly spread with the 1/2 cup of garlic and herb cheese then evenly scatter the diced peppers, Parmigiano-Reggiano cheese and parsley (or basil).

Starting at the side closest to you, roll pastry up like a jelly roll. Cut into 20 1/2-inch slices. (A serrated bread knife works well for this). Place slices onto baking sheet. Then, lightly brush tops with egg wash.

Bake 14 to 18 minutes or until light golden brown. Serve warm or at room temperature.

The pastry
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

the filling
1 large egg
1 tablespoon water
1/2 cup roasted red peppers, chopped
1/2 cup garlic and herb spreadable Cheese, such as Boursin cheese
1 ounce Parmigiano-Reggiano cheese, coarsely grated (about 1/4 cup)
2 tablespoons chopped parsley or basil
the pastry
250g strong plain flour
1 tsp fine sea salt
250g butter
at room temperature, but not soft
about 150ml cold water

Heat the oil in a large saucepan. add the onions, peppers, celery and garlic, stir over medium heat until soft. Then add the chorizo and bacon, stir for a few minutes over a medium heat. add the spices, red wine vinegar, stock cube with 150 ml of water, tomatoe puree and parsley and leave to simmer for 10 minutes.Then add the tinned tomatoes and the tinned beans, stir and leave to simmer for a further 10 minutes on a medium heat. Add the baby plum tomatoes.
While the casserole is simmering, prepare the garlic bread.
Slice a small French stick diagonally, mix the butter, parsley and garlic together until you have a thick paste. Spread the butter evenly on each side of the bread. Then put in the oven on a tray at 180c for 10-15 minutes until golden brown. Serve the casserole in a bowl, decorate the top with a sprig of parsley and place the garlic bread on a side plate.

KENTISH SPICY BACON AND BEAN CASSEROLE.
1 large onion or 2 small onions. ( finely chopped)
2 tbsp olive oil
2 celery sticks. ( chopped)
100g of chorizo. ( cut small)
250gms chopped bacon
a 197g tin of chopped tomatoes.
1 red pepper. (chopped)
2 garlic cloves. ( very finely cut or crushed)
1 tbsp. of tomato puree.
150ml of stock cube ( veg or chicken)
1 tbsp. of red wine vinegar
1 tsp of cumin seeds.
1/2 tsp of cinnamon.
2 tsp of coriander seeds.
1/2 tsp of ground cumin.
1/2 tsp of turmeric.
1 tsp of cayenne pepper.
salt and pepper.
1 tsp paprika
1/4 tsp of chilli powder ( or your own chillies)
1 tin chick peas.
1 tin of black eyed beans.
1 tin of lentils.
1 tin of kidney beans in chilli sauce.
(or other beans)
200g of mushrooms (optional)
chopped parsley, finely chopped.
100gm of baby plum tomatoes.

GARLIC BREAD.
small French stick.
2 tbsp of butter.
finely chopped parsley.
crushed garlic clove.

Mix the meatball ingrediants with your hands ( make sure you wash your hands before you start to get rid of germs, and after to get rid of meat blood and chilli sauce). With your hands make 24 even sized meat balls. put into a pan wth olive oil over a medium heat and turn them over until they are browned.
Filll a saucepan half way with water and bring to the boil,then add the pasta , put on a medum heat and leave until the pasta is soft.
For the sauce, add oil to another sauce pan, add the onions and fry them until soft, add a little water if they start to stick. stir in all the remaining ingrediants except the plum tomatoes and the baby leaf spinach. Add 350ml of water and bring to a simmer.Add the cooked meatballs to the spicy tomatoe sauce.Add baby plum tomatoes and spinach and cook for a further 2 minutes.
Pre heat the oven to 180c for the garlic bread. Prepare the garlic bread by slicing the French stick diagonally then mixing the butter, crushed garlic and chopped parsley until you get a paste. Evenly spread the paste on each side of the bread, put in the oven for 10-15 minutes until golden brown.
Drain the pasta and place on a small side dish, place the meatballs next to the pasta and carefully pour the sauce ontop of the meatballs. add cheese for decoration then serve garlic bread next to the pasta on another side plate.

400g dried pasta.
for the meatballs.
250g of lean beef mince.
250g lean pork mince.
half a large onion finley chopped.
1 small garlic clove crushed or finley chopped.
chillie powder of homegrown chillies.
half a teaspoon of dried sage.
half a teaspoon of smoked paprika.
salt and black pepper.
2 tbsp olive oil.
for the sauce.
1 large onion finley chopped.
2 garlic cloves finley chopped.
400g of tin tomatoes.
1 tbsp tomato puree.
chillies, 1-3 dependant on size
1 tsp white wine vinegar.
1 heaped tsp dried oregano.
1 vegetable stock cube.
1 tsp of chopped parsley.
2 tbsp finely chopped fresh basil.
120g of baby plum tomatoes, halved.
100g of baby leaf spinach

Garlic Bread
small French stick.
2 tbsp of butter.
1 crushed garlic clove.
chopped parsley.

Wash, peel and dice the potatoes.
Prepare the duck breasts by trimming any fat and place them on kitchen paper to dry.
When the potatoes have been part boiled, drain them and add a splash of oil, season and place on a baking tray and put into the oven to bake.
Meanwhile get a frying pan onto the heat and leave it so it gets hot. Place the duck skin side down.
Cook the duck so that the fat in the skin starts to melt and the skin becomes crispy.
Cook for 2 mins on the other side and place onto a baking sheet into the oven with the potatoes.
Swill the pan with the port and turn up the heat to reduce the liquid.
Add the chicken stock and reduce by half.
Add the blackberries and crush them down into the sauce.
Put a splash of oil in a frying pan and heat. Add the green beans and the flaked almonds, season and cook.
Strain the sauce and replace it into a clean pan and reduce the liquid until it becomes thick.
On a warm plate put the potatoes and the beans.
Slice the duck breast and pour over the sauce.

1 large potato
olive oil
seasoning
1 duck breast
50ml Port
50g blackberries
Thyme
50ml Chicken stock
1 spoon cranberry sauce
portion of green beans
a few flaked almonds

Slice the apples into nice pieces. not to thin as they will be to mushy when heated in the hot butter.
In a saucepan heat the butter and add the apples.
Add the brown sugar and spices.
Cook until just soft, by this time the butter and sugar would have melted enough to make a sauce.
Use 2 oven proof serving dishes and put the apple and sauce into them.
Allow to cool.
Cut two circles out of the pastry big enough to form a lid and lace over the apples.
Press the pastry down to avoid any air or juices to run out as this will make the pasty soggy.
Bake in an oven on 200 for about 20 minuets.
Next make the crumble by rubbing in the butter to the flour and stir in the sugar and oats.
Spread the mixture onto a baking tray and bake until golden and crisp for 10 minuets.
In a saucepan heat the butter brown sugar and cream allow it to boil then take it off the heat and stir.
Pour into a serving jug.
Scatter the crumble crumbs on a plate and take the tarts out of the oven
Turn the tarts out to reveal a golden sweet soaked tart.

2 Bramley Apples peeled and cored
50g of butter
Vanial pod seeds
Sprinkle of Cinnamon,Ginger and Mixed spice
100g Dark brown Sugar
1 Sheet of puff pastry.
50g butter for the sauce
50g brown sugar
50ml Double cream
50g Plain flour
30g Butter
25g Sugar
Handful of oats