Ingredients

• 20 gyoza dumpling wrappers from an Asian supermarket (or make your own dough)
• 1 egg, whisked
• Groundnut or vegetable oil
Filling
• 200g raw, peeled king prawns, with digestive tract removed
• 2 teaspoons of red Thai curry paste
• 5g chives, very finely chopped
• 1 tablespoons fish sauce
• 1 tablespoons rice wine vinegar
• The zest and juice of 1/2 a lime
Ginger & soy dipping sauce
• A 2 inch chunk of fresh ginger, peeled then finely chopped or grated
• 1 tablespoon light soy sauce
• 1 tablespoons rice wine vinegar
• The zest and juice of half a lime
• 1 teaspoon sesame oil
• 1 teaspoon of dark brown sugar
Steaming mix
• 500ml water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

Instructions

1. Whisk all the dipping sauce ingredients together in a small saucepan and heat gently for a few mins, then set to one side.
2. Place all the filling ingredients in the bowl of a small food processor making sure you have pre-chopped your chives, then whizz until combined.
3. Lay the gyoza wrappers out on a clean, very dry surface. Place a ball of filling in the centre of each one then, with a pastry brush, brush some beaten egg around the edge. Fold the wrapper over to form a half moon, making sure you push all the air out as you go. Press down firmly where the 2 edges meet to seal. If you are confident, you can crimp the seal as you go for the authentic dumpling look.
4. To cook the pot stickers. Heat a little groundnut oil in a frying pan (make sure you have a lid big enough to cover it) and add a 10 dumplings. Fry until they are crisp on one side then add a small cup of the steaming liquid. Place the lid over the frying pan, reduce the heat and steam the dumplings for a couple of minutes until the filling and dough is cooked through.
5. Drain off any extra steaming liquor on kitchen paper and serve immediately with the dipping sauce.

Ingredients

• 4 venison steaks (or if you can find them, French-trimmed venison cutlets)
For the BBQ sauce
• 1 small onion, very finely diced
• 2 cloves garlic, crushed
• 1 teaspoon dried chilli flakes
• 1 teaspoon fennel seeds, toasted then crushed
• 3 tablespoons of dark brown sugar
• 2 star anise
• 50ml dark soy sauce
• 300ml tomato ketchup
• Salt & pepper
For the sesame praline crumb
• 50g sesame seeds
• 150ml boiling water
• 300g caster sugar
• For the pak choi
• 300g pak choi, separated into leaves
• A tablespoon of sesame oil
• A tablespoon of soy sauce
• A tablespoon of rice wine vinegar
Other
• Groundnut oil
• Fresh coriander

Instructions

To make the BBQ sauce:
1. Fry the onion gently in a little groundnut oil until translucent. Now add the garlic with the chilli flakes, fennel seeds and sugar and stir for a couple of minutes. Add the star anise, soy sauce and ketchup and season with salt and pepper. Leave to simmer for around 10 minutes, remove the star anise, then allow to cool. Liquidise if you would like a smooth sauce. Not essential!
Marinate the venison:
2. While you make the rest of your dish components, marinate the venison in a little BBQ sauce and let the meat come up to room temperature. Preheat the oven to 180C at this point.
To make the sesame praline crumb:
3. Lay your toasted sesame seeds out on a greased baking sheet. Heat the sugar and water together in a saucepan over a gentle heat until all the sugar has melted. Increase the heat and bring the mixture to the boil. Keep boiling until the mixtures starts to turn a light golden brown and then hold your nerve until its a rich gold. Pour the caramel over your sesame seeds, covering as many of them as possible. Be very careful here, hot caramel creates the worst burns possible. When the caramel/sesame mixture has set and cooled, place in a food processor and pulse until you have a lovely crumb consistency
Now cook your venison.
4. Heat a little groundnut oil in a frying pan and sear your steaks over a high heat, taking care that the glaze doesn't catch and burn too much.Transfer to a baking sheet and place in the oven until cooked through but still pink - approx 8 minutes. While the venison rests, cook your pak choi.
To cook your pak choi:
5. Heat a little groundnut oil in a pan and add your sesame oil, soy sauce & rice wine vinegar.
To serve,:
6. Place the pak choi in the middle of 4 heated plates. Brush your venison with a little extra BBQ sauce then lightly sprinkle with your sesame crumb and place this on top of the pak choi. Add a few more dots of BBQ sauce to your plate. Garnish with some fresh coriander leaves.

Ingredients

• 225g Pitted Gordal olives (also known as queen olives)
• 100g flour
• 2 eggs, beaten
• 150g dry breadcrumbs, we found fine Paxo crumbs worked better than fresh for these
• Oil for frying
Stilton & anchovy
• 20g Stilton, sliced into small, 1cm chunks
• 2 anchovy fillets, sliced into small pieces
• Each olive to be stuffed with a small piece of each
Stilton & orange
• 1 orange, peeled & segmented
• 20g Stilton, sliced into small, 1cm chunks
• Each olive to be stuffed with a small piece of each
Chorizo & jalapeno
• 4 - 5 thin slices chorizo
• 1 jalapeno, jarred or fresh
• Wrap the jalapeno in a slice of chorizo and slice into pieces.
• Each olive to be stuff with one small slice of the roll.

Instructions

1. Drain the olives and set on some paper towel
2. Choose your filling(s) and stuff as per the ingredients section.
3. Roll the olives in the flour. Dust off any excess flour and submerge in the beaten egg. Remove from the egg, shake off any excess, and roll in breadcrumbs.
4. If using a deep fat fryer, heat the oil to 180c and, working in batches, fry the olives until golden brown. If you don't have a deep fat fryer, fill a saucepan with 2 to 3 inches of oil and put on a medium heat. If you do not have a thermometer, you will be able to tell the oil is at the right temperature if a cube of bread browns in 30 seconds.
5. Transfer to a plate lined with kitchen towel to drain, then serve warm.

Ingredients

• 600g salmon fillet, skin off, pin-boned – cut into 4 pieces
• Salt & pepper
• 1 bulb fennel, finely sliced
• 2 lemons, zested (zest reserved in a bowl), then finely sliced
• 4 sticks celery, finely sliced
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 4 star anise
• 75ml Noilly Prat or dry white wine
• 4 spring onions, very finely shredded
• 1 cucumber, peeled, seeds removed, finely diced (0.5cm cubes if possible!)
• 200ml white wine vinegar
• 200g caster sugar
• 1 tablespoon of finely chopped fresh dill
• 200g smoked salmon, cut into small pieces
• 200g cream cheese
• 200g crème fraiche
To garnish:
• Micro rocket or baby pea shoots
To serve:
• Sour dough bread or toast

Instructions

COOKING THE SALMON
1. Preheat the oven to 90C.
2. Season the salmon all over and remove any obvious bones.
3. Place half the sliced fennel, lemon and celery in the bottom of a roasting tin and top with the salmon pieces, then top with coriander seeds, fennel seeds & star anise. Finally, top with the rest of the fennel, lemon and celery, the pour over the Noilly Prat or dry white wine.
4. Roast in the oven for 45 mins. Check that the flesh falls apart easily, and is pink and translucent, when pressed with a fork. Take out and leave to cool.
5. When cool, wipe off any seeds on the salmon, then flake the flesh into a bowl, careful to remove any bones and not break up the pieces to much. Also remove any brown flesh from the base of the salmon. Leave in the fridge to keep cool until ready to assemble.
6. Strain the roasting liquid through a sieve and reserve.
CUCUMBER PICKLE
7. While the fish is cooking, pickle your cucumber. To do this, first lightly salt your cucumber cubes and leave to soak for 20 minutes. Rinse off the salt, pat then dry and place in a bowl.
8. Gently heat the caster sugar and white wine vinegar together in a small pan until the sugar has melted. If it’s hot, leave to cool, then pour over your cucumber and allow to pickle for 20 mins. Drain from the pickle and reserve the cucumber until ready to use.
ASSEMBLY
9. Now bring all your ingredients together. Place the smoked salmon, roasted salmon, lemon zest, dill, half of the pickled cucumber and all the spring onions in a bowl. Lightly stir together the crème fraiche, cream cheese and a little of the roasting liquor, then pop this into the bowl with the salmon and very gently stir to combine. If the mixture is too dry or stiff, add a little more of the roasting liquor to it until you have your desired consistency. Check the seasoning and adjust if necessary.
10. Now divide the salmon between 8 glasses, smooth down the top and chill in the fridge for at least two hours, or up to overnight.
TO SERVE
11. Sprinkle the top of the salmon with a little more pickled cucumber and top with the micro rocket leaves or baby peashoots.
12. Serve with crusty bread.

Ingredients

• 1kg of small diced braising steak
• 3 medium sized white onions, very finely sliced into half moons
• 1 x 500ml bottle of Black Sheep Ale (or other rich, flavourful ale)
• 500ml beef stock
• 2 heaped tablespoons of plain flour
• A few springs of fresh thyme, leaves stripped
• A tablespoon of sweet mustard, such as French's
• 4 carrots, sliced into thick rounds
• 1kg new potatoes, finely sliced
• 30g butter, cubed
• Salt & pepper

Instructions

1. Place your beef, onions, flour, thyme and mustard into a casserole (or your slow cooker) and toss together.
2. Heat your ale and beef stock together in a pan, then pour over the meat & onions. Season lightly at this stage with salt & pepper, place a lid firmly on, and place in the oven at 150C for around 4 hours, or in your slow cooker for as long as the instructions suggest (I did mine for 6 hours on high).
3. About two thirds of the way through the cooking process, add in your carrots.
4. When finished, if your sauce is too runny, you may need to strain it out and reduce is slightly in a pan on the stove, until it is thicker and coating the ingredients.
5. At this point check the seasoning of the stew, adding more salt & pepper if necessary.
6. If using a wide bottomed casserole, you can simply finish the dish in situ, by layering your sliced potatoes over the top, ensuring the 'filling' in completely covered and that the potatoes overlap. (If slow cooking, transfer your stew to a baking dish, pie dish or casserole at this point)
7. Top the potatoes with the diced butter and a little more salt.
8. Place in the oven at 175C for around 45 minutes to an hour, until the potatoes are cooked through and golden. If the potatoes take colour too quickly, you can cover with a lid or foil for a portion of the cooking.
9. Dish out onto warmed plates and serve with crusty bread for mopping up juices.

Ingredients

• 100g Nduja
• 150g broad beans
• 1 ripe avocado, peeled and diced
• 2 spring onions, green tops only, sliced into thin rounds
• Small handful of chopped coriander leaves
• 150g Goat's' cheese (or any other cheese, we also recommend a sharp cheddar)
• 6 small flour tortillas
• Olive oil
• Salt and pepper

Instructions

1. Bring a pan of water to the boil, add your broad beans and boil for around three minutes. Once tender, plunge the beans into very cold water (iced if possible) to help keep their vibrant, green colour. Pod the broad beans and roughly chop, or give them a quick pulse in a blender. Add the chopped coriander, the spring onion and the avocado, plus a light seasoning of salt and pepper, and set aside.
2. Spread a thin layer of Nduja onto three of the tortillas. Be warned, it is pretty spicy so you won't want it too thick! Now add a layer of the broad bean mix and finish with some cheese. Top with the remaining tortillas.
3. Heat a little oil in a large frying pan on a medium heat and fry the tortillas, one at a time, on both sides until they start to colour and crisp up a bit.
4. Slice up into triangles and serve with a little salsa or some sour cream on the side.