Get to grips with these simple recipes and you’ll have an enviable repertoire

Lots of people love their French goat’s cheese, but many don’t know how versatile and tasty a cooking ingredient it can be! Sophie Wright, the ambassador for Easy Cheesy Chèvre has come up with some top tips and recipes so that you can make the most of your French goat’s cheese.

Sophie’s tantalising recipes include: French goat’s cheese camembert salad, prosciutto, cumin and chilli sweet potato; Baked cheesecake with spreadable fresh French goat’s cheese and orange; Grilled Pear, Endive and Crottin de Chavignol toasts with caramelised walnuts and finally a modern twist on an old favourite- cauliflower cheese.

These video show case Sophie’s favourite French goat’s cheese recipes

Especially if you follow her advice on storage, and top tips on cutting even the runniest of cheeses.

For more recipes go to: www.frenchgoatscheese.com

It’s that time of year again, spring has sprung and there is no better time to give our recipe books a bit of a spring clean by trying some new and exciting recipes.

And if like many of us, you feel like you’re in a bit of a food rut, it could be time to start experimenting with not only new recipes, but also new ingredients, or even ingredients you wouldn’t usually think of using at this time of year.

Turkey may make you think of winter and Christmas dinner, but actually, it’s available in Britain throughout the year, is extremely tasty and can be enjoyed guilt free as it’s a very healthy lean meat.

Phil Vickery is one of Britain’s most loved chefs and he’s here to show you how to use turkey to create a delicious summer dish. By combining turkey, cream, apples and cider, Phil has come up with a summer meal with a twist which will be sure to make your next dinner party a big hit with friends and family. Being quick and easy to make, there’s no excuse for you not to experiment with this brand new scrumptious recipe!

Watch our video feature where Phil shows us his useful hints and tips to creating the perfect meal whilst creating this new dish.

Peter Gordon’s delicious summer BBQ lamb and red pepper kebabs

With summer on the way it’s time to start thinking about barbecue season but with the weather being so unpredictable you never know how safe your barbecue will be from those pesky showers.

Luckily Peter Gordon has created a delicious recipe of New Zealand Lamb and red pepper kebabs for the perfect summer BBQ, whether you end up cooking indoors or out!

Peter Gordon is renowned for his culinary philosophy, and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.

Just follow Peter’s handy hints and for a barbecue recipe that can be made come rain or shine.

New Zealand Lamb neck and red pepper kebabs with minted potato salad and lemon feta dressing
For 8-10 kebabs (feeds 4)
· 8 – 10 wooden skewers 20cm long, although you can also use metal ones
· 800g boneless New Zealand Lamb neck fillets
· 1 Tablespoon rosemary leaves, chopped
· 4 cloves garlic, peeled and chopped / crushed
· 75ml (5 Tablespoons) olive oil
· 2 red peppers
· 600g salad potatoes (smaller waxy ones are best)
· ½ teaspoon grated lemon zest
· 2 spring onions, thinly sliced
· a handful mint leaves, shredded
· 50g feta, crumbled
· 1 ½ Tablespoons lemon juice
· 2 handfuls salad leaves

Soak the skewers in warm water for at least an hour – it helps prevent them catching fire on a bbq.

Cut the lamb into 1cm thick pieces and place in a bowl.

Add the rosemary, garlic and half the olive oil to the bowl and season with plenty of freshly milled black pepper and salt. Toss well, cover with clingfilm and leave at room temperature for 20 minutes.

Cut the peppers in quarters vertically and remove the core and seeds, then cut each quarter into 4.

Boil the potatoes in lightly salted water till cooked, then drain and leave to cool.

Thread the lamb and pepper pieces onto the skewers and drizzle with the marinade.

Heat up the bbq, or a griddle pan (turn your extraction on) and cook the kebabs for a minute on each side (4 sides) and check to see if cooked – they may need a little longer. Ideally cook no more than medium.

Meanwhile, cut the potatoes into quarters and toss with the lemon zest, spring onions, mint and half the remaining oil. Toss and season with salt and pepper.

Mix the remaining oil with the feta and lemon juice.

To serve: place the salad leaves and potato salad on the plate, sit 2 kebabs on top of the potato salad and drizzle with the feta dressing.

Watch our video where they show you how to prepare the perfect Mother’s Day treat for the special women in your life this Mothering Sunday

Mother’s Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card?

Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.

Peter Gordon’s delicious leg of lamb with roasted parsnips, baby carrots, buttered peas, broccoli and creamy mashed potato is the perfect recipe to impress this Mother’s Day. Peter talks Will through the recipe showing him how easy it is to try something different.

Peter Gordon is renowned for his culinary philosophy and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.

Watch our video and learn how you can give your mum or wife a break this Mothering Sunday with this great lunch.

Mother’s Day Roast Leg of Lamb
For 4-6
Preparation Time:20mins
Cooking Time: 2h 20
1 x 2 – 2.5kg leg of lamb
1 large red onion, peeled and chopped
4 cloves garlic, peeled and chopped (optional)
the leaves from 2 x 10cm stalks of rosemary
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 Tablespoons olive oil
4 medium parsnips peeled, topped and tailed, cut into chunks
1 bunch baby carrots, scrubbed
800g mashing potatoes, peeled and cut in half
100ml double cream
60g butter
1 medium head broccoli, cut into large florets
150g frozen peas
a small handful mint leaves, torn
1 ½ Tablespoons flour

Oven at 180 ?C 2 – 2 ½ hours
Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.
In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour.
Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.
Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
Turn the lamb over again and add the baby carrots.
It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
Boil the potatoes in lightly salted water.
Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.
Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 Tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.
If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.
To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.

Courtesy of Dubai Foodie Guide – www.definitelydubai.com
and
Executive Chef Gary Rhodes – Rhodes Mezzanine

INGREDIENTS
Scallops halved
Tiger prawns
2 tablespoons of sea salt
1 tablespoon mild curry powder
Pink grapefruit segments,
cut into small pieces
Avocado diced
Cucumber diced
Fresh mango diced

PRAWN DRESSING
150g Chopped prawn shells
left over from peeling
100g Shell on prawns, chopped
Peeled zest of 1 lemon
6 White peppercorns, cracked
1 Bay leaf
1 Lemon juiced
2 Cubes brown rock sugar
½ Pint olive oil
Salt and pepper

Method

For the dressing:
Heat 1-2 tablespoons olive oil with the shells, claws and chopped prawns, lemon zest, peppercorns and bay leaf, cooking very gently – only simmering for a few minutes. Add the lemon juice and sugar cubes, once the sugar has dissolved add the remaining oil. Bring to a simmer and cook, infusing for 8-10 minutes, removing the bay leaf and peppercorns before blitzing in a liquidizer to break down all the shells. Pass through a fine sieve and season. Finish with a little squeeze of lemon juice.

For the salad, mix together a generous tablespoon of each of the diced avocado, cucumber, mango and grapefruit and season with salt and pepper, drizzling with the prawn dressing.

Grind in a pestle & mortar the salt and curry powder and use to season the prawns and scallops before sautéing in olive oil and butter. Place a prawn and scallop on a skewer, drizzling each skewer with prawn dressing.

Serve with the salad.