SERVES 4

2 happy eggs
2 dessert spoons Plain flour
2 tsp Caster sugar
300ml milk
Pinch of salt

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To make the pancakes
Mix eggs, flour, sugar and salt to a paste, slowly add the milk, mixing
continuously until it becomes the consistency of paint

Pour into a flat, hot, buttered pan. Lift the pan moving the mixture so
that it evenly coats the base of the pan to form a thin pancake

After about 2 minutes the pancake should be loose. Tease the edges
and then with a rolling motion, toss the pancake and catch it again to
cook the other side for approx 1 minute

Don’t worry if the first pancake doesn’t come out well, it’ll seasons the
pan and they’re much easier from then on

SERVES 4

Herb of your choice, finely chopped

1 Happy Egg
pinch salt
200ml rapeseed or sunflower or olive oil
1 tsp white wine vinegar
1 tsp lemon juice

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To make the Mayonnaise
Forget dripping oil and whisking endlessly to make a mayonnaise ...
you don't have to ... this takes 30 seconds !  This has taken all the
pain out of making mayonnaise for me ... use a stick blender

Olive oil gives a lot of flavour on its own, so I use mostly sunflower
with a little olive oil for a nice balance or an extra virgin rapeseed
oil makes a wonderful bright yellow nutty mayonnaise

Put the Happy Egg into a container just wider than your stick
blender (I often use a large mug) then add 150-200ml oil, vinegar
and lemon juice

Mix, holding the stick blender over the yolk on the bottom of the
container for the first 10 seconds, then slowly drag the blender up the
container until all of the oil is mixed in and a mayonnaise is formed

You can then add other flavours; chopped wild garlic, dill or fennel
fronds for fish, capers for shellfish. It’s worth noting that flavours
intensify over a while, so be cautious with garlic, especially as it
will get much stronger in flavour after an hour or so.

This keeps fine for two days but it’s so easy, I usually make it
fresh. Serve with smoked mackerel and fresh salad leaves

SERVES 4

1 Tortilla wrap
100g spinach
1 small tin of tomato concentrate
4 happy Eggs
Ground pepper for seasoning and presentation

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To make the Pizza
Spread the tomato purée onto the Tortilla wrap.

Cook the spinach in a pot of boiling water for 20 seconds, then
quickly run under cold water to blanch it. Arrange the spinach on
the Tortilla.

To poach the eggs
In a pan of gently simmering water, stir to make a whirlpool in the
water, crack an egg and carefully drop it in the middle. Poach for
approx. 4 minutes. Arrange the poached eggs on the Tortilla.

Season with ground pepper.

Place in a preheated oven at 160°C for 5 minutes to warm through.

 
SERVES 4

8 of your favourite sausages
5 happy Eggs
Plain flour
4 slices of bread to make breadcrumbs

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To make the Scotch Eggs

Place the bread in an oven at 150°C for 20 minutes until
completely dried. When cool, place in a plastic bag and crush until
you have breadcrumbs.

Par boil the eggs by putting them in gently boiling water for 4
minutes (if the eggs are at room temperature), or 6 minutes (if
they are in the fridge). Then, place the eggs in cold water, gently
tapping them to crack the shell for a few minutes. The shell will
now peel off easily.

Take the sausages. Slice off the skins, remove the meat, divide
into 4 and gently squeeze the sausage meat evenly around each egg

Take three bowls; Put the flour in the first, crack the remaining egg into the second bowl and
whisk with a fork and the breadcrumbs in the third.

Roll the scotch eggs in the flour, then whisked egg and then the breadcrumbs to cover.

Place on a baking tray and cook in a preheated oven at 160°C for
30 minutes.

SERVES 4

8 Quails eggs
1 pack of precooked Beetroot
200g Smoked Salmon
200g Smoked Venison
1 small loaf of Rye bread
1 stalk of Celery
2 Chantenay Carrots
1 red Onion
150ml White wine vinegar
150ml White Balsamic vinegar
300ml Water
80g Caster sugar
Pinch of salt
1 small bunch Dill
2g Dill pollen

.  .  .  .  .  .

Place the eggs in a pan of boiling water and cook them for 90
seconds. Run cold water into the pan, rapidly cooling it and keep
the water running until it’s completely cold. Remove the eggs and
gently tap them to crack the shell all over, then place them back
in the cold water for a few minutes. This will enable you to peel
them easily. Peel them and set aside.

Pickles
Clean, then finely slice across the celery stalk, about the thickness
of a £1 coin.
Trim and slice the carrots lengthwise. You need slices that are
about 1mm thick.
Carefully dice the onion into 5mm pieces.
Pour the vinegars, water and 80g caster sugar into a pan and stir.
Add the Celery, Carrot and Onion (not the beetroot). Bring to
simmering point, take off the heat, then add 4 of the peeled eggs.
Set aside.

Beetroot squares & purée
Finely dice one of the beetroot into 5mm cubes, save the off cuts.
Using the remaining beetroot and off-cuts, roughly chop them
and place in a pan, add water (just enough to cover them), bring
to the boil and simmer for 10 minutes. Take off the heat and
carefully, using a stick blender, whizz them until a smooth paste is
formed, then add a pinch of salt to season. Set aside.

To assemble
Dot the Beetroot purée around the Serving Platter, slice the Rye
bread and place at one end, then add slices of the Salmon and
Venison. Halve the Quails eggs (using a very sharp knife) and
place randomly around the plate. Decorate with the pickles and
beetroot cubes. Lastly, scatter around a few dill fronds and
flowers and sprinkle the Dill pollen over the top.

SERVES 8 AS A CANAPE

8 Quails eggs
  100g Smoked Salmon
100g washed spinach leaves
200g grated cheddar
50g parmesan grated
200ml double cream
Salt & pepper to season

Equipment
Use 8 Espresso cups for cooking and serving as canapés

.  .  .  .  .  .

Cook the spinach in a pot of boiling water for 20 seconds, then
quickly run under cold water to blanch it. Divide the spinach
equally between the 8 Espresso cups.

Mix the cheese and cream together (holding back a little of the
parmesan) and cook in a saucepan over a low heat to make a
thick sauce, stirring continuously. Divide this mixture equally
between the 8 cups. There should be approx. ½” of sauce.

Place a layer of smoked salmon to cover the cheese sauce.

Crack the Quails Eggs and pour one into each cup. Season with a
little salt & pepper.

Place in a preheated oven at 140°C for 12 minutes.

When the egg has just gone white (yolk should still be runny),
sprinkle a little parmesan on top and place under a grill to melt
the parmesan, then serve.

SERVES 8

400g minced Pork
400g Turkey meat, finely chopped
2 happy eggs
3 Posh Bird Duck eggs
2 medium red onions, finely chopped
50g dried Cranberries
1 pack streaky Bacon
75g Breadcrumbs
100g Pistachios
3 cloves of Garlic, finely chopped
3 tsp English Mustard
1 tblsp Worcestershire sauce
50ml Armagnac
Salt & cracked Black Pepper

Equipment
Non-stick Loaf Tin
Large mixing bowl
Roasting tray

.  .  .  .  .  .

Pour Armagnac into a small saucepan, gently warm (don’t boil)
and switch off the heat, then add the Cranberries so they can soak
for 30 minutes.

Soft boil the Duck eggs, by placing them in boiling water for 4 ½
minutes, then remove them, gently crack their shells all over and
place in cold water for 5 minutes to stop them cooking. The shells
can now be easily removed.

In a large mixing bowl, mix the pork and turkey with a wooden
spoon, add the onions, garlic, Worcestershire sauce, English
mustard, 1 dessert spoon of black pepper and a generous pinch
of salt; mix until well combined. Crack the happy eggs into the
mixture, stir, gently adding the breadcrumbs, pistachios,
Armagnac and cranberries; fold until combined.

Line your Loaf Tin with slightly overlapping strips of bacon;
ensuring the ends overhang the edges of the tin so they can be
folded over the top of the terrine. Place approx 2” of the mixture
into the Loaf Tin. Press 3 holes large enough for the Duck Eggs to
rest in, put the Duck Eggs gently in-place and cover with another
1” of mixture. Wrap the overhanging bacon over the top of the
terrine forming a neat parcel.

Cover with foil and crimp around the edges forming a seal.  Place
the Loaf Tin in a roasting tray and pour water into the tray until
1½” deep. Place in a preheated oven at 160°C for 90 minutes.

Bring it out, switch the oven off, remove the foil and place it back
in the oven for 30 minutes. When it has cooled, chill in the fridge.

To serve, cut into slices and serve with cheese & pickles.

SERVES 8

300ml Milk
300ml Double cream
3 Posh Bird Duck Eggs
40g Caster Sugar
100g good quality Milk Chocolate
5 Gelatine leaves
1/4 cup White Rum
1/4 cup Whisky
1 tsp Mace
1 Nutmeg

.  .  .  .  .  .

Place the gelatine leaves in a small bowl of cold water until
they’re soft.

Pour the milk and cream into a saucepan, bring to a simmer,
then take off the heat.

In a bowl, beat the eggs and caster sugar, then whisk in the still-
hot milk & cream to form a thin custard. Still whisking, add the
gelatine sheets one by one. Add ¼ cup of Whisky and ¼ cup of
Rum, stir and taste, add more if you prefer it stronger. Finally, add
the ground Mace, whisk, then carefully pour the mixture into
teacups and place into the fridge to set.

To serve, grate the chocolate over the top, then, at the table,
grate the nutmeg freshly over the top, this produces a lovely
festive aroma for your guests to enjoy.

You can make a non-alcoholic version of this recipe using the
same ingredients, minus the Whisky, Rum and 2 of the
Gelatine leaves.

SERVES 4

  75g Denhay cheddar (or a good quality aged cheddar)
6 small vine ripened British tomatoes

Short Pastry
200g plain flour
150g unsalted butter
Large pinch salt
1 happy egg

Custard
150ml double cream
150ml milk
1 happy egg yolk
4 happy eggs

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To make the Tart

Short pastry
Chill or freeze the butter, chop into as smaller pieces as possible,
or grate with a cheese grater. Mix the butter, egg, flour and salt
in a bowl using a fork until it’s the consistency of fine crumbs.
Chill in the fridge for ½ hour.

Squeeze the mixture together to form a ball of dough, rollout on
a cool, flat, floured surface, then place in the tart dish. To blind
bake, fork over the pastry, line with parchment paper, fill with
baking beans and place in an oven at 180°C for 10 minutes.
Remove from oven, leave to cool, then remove beans and
parchment paper.

Glaze with a beaten egg (or the spare egg white (whisked) from
the custard filling) and place back in the oven for 2 minutes.
Remove and put to one side.

Custard
Whisk the ingredients together and pour into the tart base.

To complete
Freeze the cheese for ½ hour and grate it with a cheese grater.

Sprinkle the Tomatoes and the cheese over the surface of the tart
and cook at 140°C for 40 - 60 minutes until it has a firm wobble.