• 3 limes
• 125 ml grated coconut
• 125 ml milk
• 70 ml rum (golden)
• 1 tbsp honey
• 2 tbsp olive oil
• 24 extra large prawns peeled and deveined
• 1 red onion cut into chunks
• 1 tbsp fresh tarragon – chopped

1. Cut one lime in half then cut crosswise into thin slices – put aside
2. Grate and juice the other 2 limes
3. In a food processor combine the coconut, milk, rum and honey and process until well mixed
4. Put into a glass or plastic bowl and add the lime juice and zest and prawns and mix well
5. Refrigerate for 45 minutes minimum
6. If using wooden skewers soak 6 to 8 of them in water for 30 minutes
7. Combine the onion, olive oil and tarragon in a bowl and set aside
8. Heat the grill or BBQ
9. Remove the prawns from the marinade and place on the skewers interspersed with chunks of onion and slices of lime
10. Place the skewers on the grill and cook, turning once, for 4-5 minutes on each side and basted with the marinade
11. Remove the prawns, lime and onion from the skewers and serve on a bed of salad leaves dressed with lime juice and olive oil.

• 1 watermelon – with rind and pips removed and cut into 2cm cubes (Liquidize the left over bits and mix with vodka and chill for a great welcome cocktail!)
• 400gm firm goats cheese – cut into 2cm slices
• 0.5 tsp of Chilli flakes
• 0.5 Lemon – juice and grated rind
• 2tbsp Olive oil
• Salad leaves – washed and drained

1. Mix first 5 ingredients carefully (preferably with clean hands as it is easier to mix the ingredients this way without breaking the cubes of cheese and watermelon)
2. Place some mixed salad leaves on each plate
3. Pile the watermelon and cheese mixture ontop of the leaves
4. Serve with fresh crusty bread

• 12 shot glasses
• 1Ltr gazpacho (see recipe)
• 12 parmesan wafers (see recipe)
• 12 hardboiled egg slices (must have yolk in the middle)
• 6 teaspoons pepper salsa (see recipe)

1. Fill each glass with gazpacho
2. Top each with a parmesan wafer, egg slice, and half a teaspoon of salsa

• 250gm crab meat - white and brown or just white
• 400 gm potatoes - peeled, cooked and mashed
• 20gm fresh coriander – chopped
• 10g fresh basil - chopped
• 2 tbsp Thai green curry paste
• 40gm French beans – sliced finely
• Fish Sauce – to taste
• 1 lime – juice and grated rind
• 100gm plain flour
• 2 eggs – lightly whisked together
• 200gm fresh breadcrumbs
• Oil for drizzling
• Lime wedges for serving

1. Preheat oven to 200ºC
2. Mix crab meat, potatoes, coriander, basil, curry paste, beans, lime juice and peel and fish sauce (to taste)
3. Form small balls of the mixture, place on baking parchment or silicon on a tray and chill
4. When chilled roll the crab balls in flour, then egg, then breadcumbs
5. Put the coated balls onto a very liberally oiled baking sheet and lightly press each one to slightly flatten them
6. Drizzle generously with oil
7. Place in the oven and bake until golden
8. Serve hot or at room temperature with tomato chilli jam (see recipe)and lime wedges

• 225gms frozen peas
• Half a small red onion - peeled and chopped
• 1 small clove of garlic – peeled and chopped
• 5 mint leaves
• 50g plain natural yogurt
• Quarter red - chilli seeds removed and chopped
• 0.5 tsp ground cumin
• Salt and freshly ground black pepper

1. Defrost and drain peas
2. Put all ingredients except chilli, cumin and seasoning into a food processor and blend until smooth
3. Add chilli, cumin and seasoning to taste and blend again
4. Put into a bowl

• Serrano ham - finely sliced and cut into tiny pieces
• Cheese pastry small tartlet cases (see recipe)
• Pea guacomole (see recipe)

1. Pile a generous quantity of pea guacomole into each of the pastry cups
2. Top with chopped serrano ham
3. Serve as a tapas or with salad as a light meal

The Soup

• 3 green mangoes – peeled and diced
• 1 ripe mango – peeled and diced
• 500gm crushed ice
• 1 level tbsp coarse sea salt
• 0.5 fresh red chilli
• 0.5 lemon – juice only
• 1 tbsp olive oil

The Salsa

• 80gms white crabmeat
• 0.5 cucumber – finely diced
• 0.5 red pepper – seeded and finely diced
• 1 tbsp coriander – finely chopped
• 1 tbsp olive oil
• 0.5 lemon – juice only

Garnish

• 1 tbsp olive oil
• 1 pinch ground ginger
• 1 pinch coarse sea salt

1. Put mango, ice, salt, chilli into a blender and blend to a smooth paste • Add the olive oil and lemon juice and mix well
2. Sieve the soup, correct the seasoning and chill for 1 hour in a deep freeze or several hours in a refrigerator
3. Shred the crabmeat and mix with the cucumber, pepper, coriander, lemon juice and olive oil
4. Place a small heap of the crab salsa in the centre of each soup bowl.
5. Pour the chilled mango soup carefully around the crab salsa
6. Drizzle a little olive oil on the surface of the soup and dust with ground ginger and coarse sea salt and top with a coriander leaf
7. Serve with a slice of melba toast

• 2 kg ripe tomatoes – roughly chopped
• 4 small Spanish cucumbers or 2 Lebanese cucumbers – peeled and roughly chopped
• 3 medium red peppers - destalked and deseeded and roughly chopped
• 2 cloves of garlic – peeled
• handful of fresh breadcumbs
• 100ml white wine vinegar
• salt and pepper

1. Put all ingredients into a food processor and blend until very smooth
2. Adjust the seasoning using salt pepper and vinegar.  NOTE:  If you require a more piquant flavour add more garlic a little at a time and blend between each addition until the desired level is reached
3. Pass the gazpacho through a sieve for a really smooth and creamy texture
4. Serve with chopped green and red peppers, onion and chopped hard boiled eggs or in gazpacho shots (see recipe)

• 500gm stale white bread – processed to rough crumb consistency (not too fine)
• 5-6 garlic cloves – peeled
• 125ml olive oil
• 6 tbsp sherry vinegar
• 300 gms blanched almonds
• 1.2ltrs of water
• Sea salt and freshly ground black pepper
• Flaked almonds – lightly toasted
• Green grapes
• Olive oil – for drizzling

1. Cover the bread with cold water and allow to soak for 15 minutes
2. Meanwhile put the garlic, almonds, olive oil and vinegar into a food processor and blend to a fine crumb consistency
3. Drain the bread well and add to the processor
4. With the processor slowly running add the water
5. Season to taste
6. Serve in individual bowls scattered with toasted almonds and green grapes in the centre and a very small amount of olive drizzled around.

The Soup

• 150gms butter
• 2 onions
• 500ml chicken stock 500ml milk
• 1kg frozen and defrosted peas
• Freshly ground salt and pepper

Garnish

• Onion marmalade (see recipe)
• 200gms blanched frozen peas
• Spring onions – cut into 3 cm lengths, then sliced finely lengthways and put into iced water
• Olive oil

1. Melt the butter in a frying pan and sauté the onions until soft and translucent
2. Add the milk and chicken stock and bring to the boil
3. Add the peas and bring to the boil again then take off the heat
4. Put the peas, onions and liquid into a blender in batches until smooth
5. For extra smoothness pass the mixture through a fine sieve into a large bowl
6. Allow to cool then put into a fridge or freezer to chill

Garnish

1. Place a dessert spoonful of onion marmalade into each serving bowl
2. Put the soup into a jug and carefully pour it around the onion marmalade
3. Top with drained spring onions and blanched peas
4. Finish with a fine drizzle of olive oil

• 4 salad onions
• 2 garlic cloves
• 2 jalapeno peppers
• 2 limes
• 1 tsp allspice
• 3 tbsp sunflower oil
• 8 chicken drumsticks
• 1tsp Salt
• 0.25 tsp pepper

1. In a processor mince the onions, garlic and jalapeno peppers
2. Add 3 tablespoons of lime juice, the allspice, oil, salt and pepper and mix
3. Pour the mixture into a bowl and add the chicken and mix well to ensure the chicken is well coated and marinate for 30 minutes
4. Heat a grill or BBQ
5. Put the chicken on the grill pan and grill 4-6 inches from the heat source
6. Baste the chicken with the marinade and cook the chicken until brown and cooked through (about 30 minutes)

• 3 tbsp Harissa paste – available in food stores in the Albycín in Granada
• 1.75kg Leg of lamb – boned, cut open and flattened (if you can’t get a leg of lamb this big buy two smaller ones that total the same weight)
• 1 tbsp each of Coriander and Cumin seeds - crushed well
• 1 lemon – juice only
• 2 cloves of garlic - very finely chopped
• Olive oil

1. Mix first 5 ingredients well and spread over both sides of the lamb
2. Place in a shallow dish and cover with cling film and refrigerate for a minimum of 2 hours
3. Cook on a preheated barbeque with a lid for 20-30 minutes – turning 2 or 3 times –or cook in a preheated oven (preheated to 240ºC oven for the same amount of time)

• 2tsp sesame oil
• 2tbsp fresh lime juice
• 2 cloves of garlic crushed
• 2 tsp fresh ginger grated finely
• 1 small red chilli, deseeded and chopped finely (optional)
• 2 tbsp sesame seeds
• 4 small boneless fish fillets (rosada is very good)
• 12 king prawns, peeled and cleaned with tail left on
• 8 scallops
• Olive oil
• 2 tbsp chopped parsley
• Lemon wedges to garnish

1. Mix the 6 ingredients in a large but shallow dish
2. Spread all the fish over the base of the dish, turning to ensure each piece is coated in the marinade
3. Cover and place in the fridge for a minimum of 1 hour
4. Heat the barbecue hotplate and coat with olive oil
5. When the BBQ is hot cook the fish for approximately of 4-6 minutes (prawns and scallops) and possibly a little more dependent on the thickness for the fillet (5-10 minutes)
6. Keep brushing with the marinade during cooking
7. Place cooked fish on a large clean dish and garnish with lemon wedges and parsley
8. Serve immediately

• 6 duck breasts of equal size – skin scored
• 75ml dry sherry
• vegetable oil
• 2 onions - chopped
• 1 large clove of garlic – chopped
• 600gm cherries – stones and stalks removed
• small pinch of chilli flakes
• 150ml cherry brandy
• 150ml chicken stock
• 40gm butter

1. Heat the oven to 200ºC
2. Place the duck breasts into a cold frying pan, skin side down
3. Place the pan over a medium heat and cook the duck for 10-12 minutes
4. Pour off excess fat and turn the breasts and cook for a further 2-3 minutes
5. Transfer the breasts to a baking tray and put in the oven for a further 10 minutes.  Keep the frying pan.
6. While the meat is cooking pour the sherry into the frying pan and bring to the boil and reduce the sherry almost totally.
7. Add a little oil then ad the onion and garlic and fry until soft and translucent
8. Add the cherries, chilli flakes, brandy and stock
9. Bring to the boil and reduce by half, then add the butter and whisk until the butter is melted
10. Serve with fresh steamed vegetables and sprinkle with toasted flaked almonds

The Fish and Vegetables

• 60ml olive oil
• 100gms calamari rings
• 2 onions – chopped
• 500gms potatoes – peeled and thickly sliced or cubes
• Ground cinnamon, pimientón and crushed dried chillis
• 2 tbsp flat leafed parsley - chopped
• 300ml fish stock – preferably made from the heads and bones of the fish you are using
• 0.5 pkt of saffron threads
• 500gms of a variety of meaty fish - filleted and cut into large chunks
• 150gms raw, shell-on prawns
• 12 clams – in their shells, cleaned and soaked in cold
• 12 mussels – in their shells, cleaned and soaked in cold water
• Sea salt and freshly ground black pepper

1. Heat the olive oil in a large pan over a medium heat and add calamari - fry for 2-3 minutes – remove from pan and reserve
2. Soak the saffron threads in a little boiling water
3. Add potatoes, garlic and onions to the pan.  Season with salt and pepper and two pinches each of cinnamon, pimientón and crushed dried chillis
4. Add the chopped parsley and stir well
5. Add 150ml of the fish stock and the saffron
6. Cook gently until the vegetables are nearly tender (about 10 minutes)
7. Cover the vegetables with the meaty fish and remaining stock and cover the pan and cook gently for a further 10 minutes or until the fish flakes easily. 

The Rice

• 90ml olive oil
• 5 cloves of garlic – sliced
• 0.5 packet saffron
• 350gm Calasparra or Paella rice
• 900ml fish stock – preferably made from the heads and bones of the fish you are using

1. Heat the oil in a large pan
2. Soak the saffron in a little boiling water
3. Stir in the garlic and heat until it sizzles
4. Add rice and stir well for 2-3 minutes until it changes colour
5. Add the saffron and the fish stock
6. Allow to just bubble uncovered until “eyes” or holes appear in the surface of the rice
7. Cover with tight fitting lid and continue to cook until the rice is cooked and the stock is absorbed
8. Serve as the first course

• 530gms mixed fish (eg scallops, squid, cod, salmon) – cleaned, diced or sliced (if necessary) and seasoned with salt and pepper
• 8 large prawns – peeled
• 2 tbsps olive oil
• 2 tbsps vegetable oil
• 2 onions – diced
• 4 cloves of garlic - finely chopped
• 2 tsps finely chopped fresh ginger
• 2 fresh green chillies – halved and deseeded
• 4 tbsp vinegar
• 1 tbsp turmeric
• 2 tbsp wholegrain mustard
• 2 tbsp Dijon mustard
• 0.5 tsp mustard seeds
• Salt and pepper
• Water

1. Heat 1 tbsp each of olive and vegetable oil in a fying pan
2. Sear the fish gently in the hot oil – taking care not to break it
3. Put the fish aside
4. In a saucepan heat the remaining olive and vegetable oil and sweat the onions, garlic and ginger without colouring
5. Mix the vinegar and turmeric and add it to the saucepan
6. Take the saucepan of the heat and add the mustard and mustard seeds and mix well
7. If the sauce seems very thick add water a little at a time, stirring well after each addition until you have a thick sauce
8. Add the fish and stir gently to cover the fish with the sauce
9. Serve with plain boiled rice and tomato salad

• Cherries (preferably Morello)
• Good brandy
• Sugar (use half the weight of the cherries)
• Clean and dry large glass jars with lids

1. Put the jars in the oven and heat on a low heat
2. Remove the stalks from the cherries
3. Put them in the jars, layering them with the sugar
4. When the bottles are full pour in enough brandy to cover them – ensure there are no air bubbles
5. Seal with the lids and store for 2-3 months before eating.

• 225gm plain flour
• 150gm butter
• 18 amaretti biscuits – crushed
• 165gm dark chocolate chopped into small bits

1. Heat the oven to 200ºC
2. For the crumble rub the butter and flour together until the mixture looks like breadcrumbs
3. Add and mix in the amaretti crumbs and chocolate pieces
4. Place the brandy and cherries in a pan and heat gently for 5 minutes or until the cherries the juice startes to leave the cherries
5. Put the cherry mixture into an ovenproof dish and sprinkle over the chocolate crumb topping
6. Bake in the oven for 10 minutes or until golden
7. Serve with ice cream, cream, egg custard or chocolate sauce

• 100gm digestive biscuits – (put them in a plastic bag and bash them into crumbs with a rolling pin)
• 75gm Unsalted butter – softened
• 300gm Soft cream cheese
• 200gm Fromage frais
• 200gm White chocolate – melted in a bowl over a pan of boiling water
• 225gm fresh raspberries

1. Mix the biscuit crumbs and butter together and spread over the base and sides of 20cm cake tin with a removable base
2. Beat together the cream cheese and fromage frais until completely blended and thick using an electric beater
3. Add the raspberries and fold in the melted chocolate gently but thoroughly by hand
4. Put the filling onto the biscuit base and level the top
5. Chill in the refrigerator for at least 4 hours

• 500ml full fat milk
• Half an orange - with long piece of thin skin (no pith) removed
• 1 vanilla pod – or 0.5 tsp vanilla essence
• 175gm caster sugar
• 3 large eggs  + 2 large egg yolks beaten together
• Butter for greasing dish

1. Lightly butter a 1.2ltr soufflé dish
2. Preheat the oven to 160ºC
3. Put milk, orange peel and vanilla pod into a saucepan and bring to the boil
4. Remove from the heat and add 100gm of the sugar
5. Stir until sugar has dissolved and leave for 30 minutes to cool
6. Put remaining 75gm of sugar in small pan with 60ml of water and heat, stirring until the sugar dissolves
7. Continue heating the sugar syrup without stirring until the caramel turns deep golden in colour
8. Immediately remove the pan from the heat and squeeze several drops of orange juice into the caramel to stop it cooking 
9. Poor immediately into the buttered dish – moving the dish to ensure the caramel covers the base
10. When the milk has infused, reheat it and then strain it into the beaten eggs whisking constantly
11. Strain this mixture into the soufflé dish
12. Place the dish in a roasting tin and pour boiling water around it so that it comes at least half way up the sides of the -dish.
13. Place in the preheated oven and back for 75-90 minutes until the custard is set when a knife is inserted in the centre it comes out clean
14. Allow to cool completely, cover and chill
15. Run a knife around the side of the dish to loosen the crème catalan, cover with a serving plate – preferably with a rim and invert the soufflé dish onto it with a firm shake to release the Crema Catalana
16. Serve on its own or with fresh fruit and or with whipped cream

• 3 eggs, plus 2 extra yolks
• ½ tsp vanilla extract
• 230g caster sugar
• 500g frozen raspberries
• 435ml whipping cream

1. Line the base of an 8cm x 26cm loaf tin with baking paper.
2. Place the eggs, extra yokes, vanilla extract and sugar in a heatproof bowl.  
3. Place over a pan of simmering water, and whisk the mixture for 4-5 minutes, or until heated through and frothy.
4. Remove from the heat, and beat with an electric mixer until pale and thick
5. Lightly crush, or break up 300g of the frozen raspberries, and gently fold through the egg mixture.  
6. Set aside Beat the cream until very soft peaks form.  
7. Gently fold the egg mixture into the cream until just combined.
8. Arrange the remaining raspberries in the base of the prepared tin, and pour over the semifredo mixture.
9. Cover with foil. And freeze for 24 hours.
10. To serve, remove from the tin, and cut into thick slices.

Pineapple and watermelon sandwich

• 1 qtr of a large watermelon – cut into a minimum of 24 thin slices
• 1 large pineapple – peeled and thinly sliced into a minimum 12 slices
• 12 basil leaves

Cinnamon French toast

• 4 slices white sandwich bread – crusts removed
• 2 eggs 40gms sugar
• 1 pinch powdered cinnamon
• 25cl whole milk
• 80gms unsalted butter

Lime and chilli syrup

• 200gms white sugar
• 200 cl water
• 1 lime - grated rind only
• 0.5 fresh red chilli – seeded and chopped very finely

1. Cut each slice of pineapple in half and trim to make an equilateral triangle
2. Take each slice of the water melon and remove the peel and trim to the same sized triangle as the pineapple
3. Layer the watermelon, basil leaf and pineapple three times and secure with a cocktail stick – make 8 “sandwiches”
4. Store the sandwiches in a plastic box and chill • To make the syrup put the sugar and water into a pan and heat until the sugar has dissolved
5. Add the lime and chilli and boil gently until the syrup thickens a little – but does not change colour
6. To make the French toast break the eggs in a bowl, whisk in the sugar, cinnamon and milk
7. Cut each slice of bread in half, diagonally
8. Heat the butter in a frying pan
9. Dip a slice of bread into the egg mixture and fry it gently in the hot butter until golden on both sides
10. Repeat with the remaining slices of bread
11. Place two pineapple and watermelon sandwiches and two triangles of French toast on each plate
12. Drizzle with lime and chilli syrup

• 1 kg ripe black cherries, stoned
• 400 ml sugar syrup (see recipe)
• 25 ml Kirsch

1. Put the cherries and syrup into a pan and simmer until the cherries are soft
2. Put the mixture and the kirsch into a processor and blend until very smooth
3. Pass the mixture through a sieve into a clean jug, cover and chill
4. If serving with rice pudding, place the individual rice pudding in the centre of each bowl and carefully pour the soup around.
5. Decorate with some whole fresh cherries and serve immediately

• 180 gm pudding rice
• 1 vanilla pod
• 500 ml whole milk
• 500 ml cream
• 140 gm caster sugar
• 2 egg yolks

1. Put the milk, cream and 90gm of the sugar, and the vanilla pod into a large pan and heat, stirring, until the sugar has dissolved.
2. Remove the vanilla pod, split and scrape out the seeds and pod back into the pan
3. Bring to mixture to the boil and then reduce heat to a simmer
4. Add the rice and simmer very slowly for between 46-60 minutes or until the rice is cooked
5. Remove the pan from the heat and remove and discard the vanilla pod
6. Cover the surface of the pudding with cling film to stop a skin forming and leave to stand
7. Whip together the egg yolks and the remaining sugar in a bowl over a pan of simmering water until the mixture is thick and pale in colour
8. Fold this through the warm rice pudding
9. Serve immediately topped with home made jam or fruit
10. If serving chilled, line individual ramekin dishes or molds with cling film and fill with the rice pudding. Then cover with cling film and refridgerate until cold. Tip out of the mold onto individual serving dishes and serve with (eg) Cherry Soup.

• 3 egg yolks
• 3-6 garlic cloves – to taste
• Pinch of sea salt
• 1-2 tbsp lemon juice
• 150ml olive oil
• 150ml sunflower oil

1. Crush the garlic and salt together in a pestle and mortar to make a paste
2. Add the lemon juice and continue to mix well
3. Transfer to a large bowl
4. Add egg yolks and mix together
5. With a hand whisk stir the mixture continuously while very slowly adding the oil to create a thick creamy emulsion and use up oil the oil
6. Season to taste with salt and lemon juice

• 12 tbsp olive oil
• 4 tbsp white wine vinegar
• 2 dsp finely chopped herbs (optional)
• Salt and pepper to taste

1. Put all ingredients in a screw top jar and seal tightly
2. Shake vigorously and serve

• 1 red pepper
• 1 green pepper
• Half a small red onion
• Vinaigrette – without herbs (see recipe)
• Seasoning

1. Chop peppers and onions very, very finely by hand and do not be tempted to put into a food processor
2. Add a few spoonfuls of vinaigrette and seasoning to taste and mix well

• 3 ripe tomatoes
• 1 medium onion – finely chopped
• 3 cloves of garlic – finely chopped
• 1 long red chilli deseeded and chopped
• 2 tbsp parsley – coarsely chopped
• 2 tbsp coriander – coarsely chopped
• 120ml olive oil
• 2tbsp red wine vinegar
• Sea salt and freshly ground black pepper

1. Cut the tomatoes in half and put cut side up in an over proof dish and grill until brown round the edges
2. Put tomatoes, onion, garlic, chilli and herbs into food processor and blend until everything is finely chopped and well mixed
3. With the motor still running, steadily add the oil in a fine stream and blend again. 
4. Add the vinegar and season to taste

• 12 tomatoes
• 10 red chillis
• 4 garlic cloves
• 300gm caster sugar
• 6 tbsp white wine vinegar
• Seasoning

1. Blanch the tomatoes in boiling water for 30 seconds, drain and cool in iced water
2. Peel and deseed the tomatoes
3. Simmer the tomatoes with garlic, chilli, sugar, vinegar in a large pan until reduced by one third.
4. Put in a food processor and blend until smooth and season to taste
5. Heat clean jam jars in a low oven
6. Fill the warm jam jars with hot chillli jam and seal tightly

• 3 tbsp olive oil
• 3 large onions – sliced
• 3 cloves of garlic – finely chopped
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 3 tbsp red wine vinegar
• 4 tbsp dark brown sugar
• 4 tbsp cold water
• Freshly ground salt and pepper

1. Heat the olive oil in a pan and add the onions, garlic and the mustard and coriander seeds
2. Cook gently over a low heat for about 15-20 minutes
3. Add the vinegar and sugar and and cook for a further 10-20 minutes until the onions are soft and translucent and the liquid is well reduced
4. Add the water and cook for a further 10 minutes until the marmalade is thick and slightly sticky
5. Take off the heat and transfer to sterilized jam jars and seal while still hot
6. The marmalade will keep for up to two months if unopened and stored in a cool dark place

• 1 large bunch of fresh tarragon 1 slice of toasted white bread – crusts removed 1 tsp cider vinegar 1 small onion peeled and roughly chopped 0.5 clove of garlic - peeled 50ml olive oil Freshly ground salt and pepper

1. Put tarragon, toast, vinegar, onion and garlic into a food processor and blend
2. With the motor still running drizzle in the olive oil until the mixture has emulsified and become smooth.
3. Season well and put into a sterilized jam jar, covering with a thin layer of olive oil.
4. Seal and store in the fridge – this will keep for a few days.

• 500gm caster sugar
• 500ml water

1. Put the sugar and water in a pan over a low heat and dissolve the sugar
2. Increase the heat and bring to the boil
3. Continue to bubble to reduce and thicken the syrup slightly
4. If not using immediately cool and store in a sterilized jam jar in the fridge

• 115gm plain flour
• Pinch each of salt and cayenne pepper
• 60gm butter - diced
• 50gm mature Cheddar or Manchengo cheese
• 1 egg yolk
• 2-3 teaspoons cold water

1. Preheat the oven to 200ºC
2. Grease tart or tartlet moulds
3. Put all dry ingredients and butter into a large bowl and mix, rubbing the fat into the flour with your fingertips
4. Blend in the cheese
5. Stir in the egg yolk
6. Add sufficient water to make a pliable dough
7. Flour a board and roll out to a thickness of about 3mm
8. Using a cutter cut circles of the pastry to fit the tart or tartlet moulds
9. Brush the pastry case/s with milk or beaten egg
10. Bake at 200ºC until golden and crisp (approx 15minutes)
11. Cool on a wire rack

• 200gm parmesan – freshly and finely grated

1. Preheat oven to 200ºC
2. Line a baking sheet with baking parchment or a silcone sheet
3. Using a very small round pastry cutter make 12 small, well spaced piles of parmesan on the prepared baking sheet
4. Place in the oven and cook for 5-+ minutes until golden – taking care not to burn them.
   WARNING once light golden the crackers will burn very quickly