1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf
Prep:15 minsCook:1 hr, 50 mins
oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and
butter in a heavy-based casserole for 4-5 mins until golden. Tip in the
garlic and fry for a further min, then set aside.
the venison into a plastic bag with seasoned flour and shake to coat.
Add a little more oil and butter to the pan, then fry the venison over a
high heat, stirring now and then, until well browned. Don’t crowd the
pan – cook in batches if necessary. Set aside with the vegetables.
the redcurrant jelly and wine to the pan, and bring to the boil,
scraping up all the bits that have stuck to the bottom. Pour in the
stock, then add the thyme, bay leaf, meat and vegetables. Season if you
like and bring to the boil. Cover and transfer to the oven for about 1½
hrs or until tender. Remove from the oven and check the seasoning.
First, make the crunchy oats. Heat oven to
180C/fan 160C/gas 4. Melt the butter and
honey in a large saucepan, then stir in the
other ingredients until everything is well
coated. Spread out on a baking sheet, then
bake for 20 mins until crisp. Cool, crumble
into pieces, then set aside. Can be stored
in an airtight container for up to 3 days.
For the whisky cream, beat both pots of
double cream with the mascarpone, icing
sugar and whisky until it is smooth and holds
soft peaks. In a separate bowl, stir a couple
tbsps icing sugar into the raspberries to taste.
To assemble, spoon some raspberries in
the bottom of a glass bowl, followed by a
layer of cream and a layer of oats. Repeat
2-3 times, depending on your bowl size,
saving the final layer of oats to scatter over
before serving with a dusting of icing sugar.
750ml/ 1¼pint bottle light red wine, such as Beaujolais
Twist of orange zest and a star anise, to serve
Cook:2 mins10 mins plus chilling
Servings:Serves 4 - 6
Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water.
Bring slowly to the boil, stirring to dissolve the sugar.
for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon
2 clementines, both thinly sliced, to the jug along with 150ml Cointreau
and a 750ml bottle light red wine, such as a Beaujolais. Stir well,
then cover and chill for at least 2 hrs or overnight if you can.
chilled or over ice, with a twist of orange zest and a star anise. If
you’d like to serve a traditional warm mulled wine, there’s no need to
chill – simply warm through without boiling and serve in heatproof
200g coarsely grated pumpkin or butternut squash flesh
grated zest 1 orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarbonate of soda
For the frosting
200g tub full-fat cream cheese
85g icing sugar
toasted chopped pecans to decorate (optional)
Prep:15 minsCook:25 mins
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tray with paper
cases. Pour the oil into a large bowl and
add the sugar, eggs and vanilla. Beat
together, then add the grated pumpkin,
sultanas and orange zest.
Stir in the cinnamon, flour and
bicarbonate of soda, the mixture will be
quite wet. Spoon into the cases. Bake
for 25 mins until firm and springy to the
touch and a skewer inserted in the
centre of a cupcake comes out clean.
Cool completely on a wire rack. At this
stage you can freeze the cakes for 4 months.
To make the frosting, beat the cream
cheese and sugar together until smooth
then spread on top of the cupcakes.
Leave plain or decorate with toasted
pecans. Store in the fridge, but return to
room temperature to serve for the best
flavour and texture.
3 skinless chicken breasts, cut into bite-sized pieces
250g basmati rice
600ml vegetable stock
100g frozen edamame / soya beans
coriander leaves and fat-free Greek yoghurt (optional), to serve
Prep:10 minsCook:17 mins
Heat the oil in a medium saucepan,
then add the onion, ginger and chilli,
along with some seasoning. Cook for
5 mins, then add the chicken and rice.
Cook for 2 mins more, then add the
stock and bring to the boil. Turn the
heat to low, cover and cook for
8-10 mins until the rice is just cooked.
During the final 3 mins of cooking,
add the edamame beans. Sprinkle
some coriander leaves on top and
serve with a dollop of Greek yogurt,
if you like.
200g pots fromage frais (not the virtually fat-free one)
3 tbsp self-raising flour
150g pack Garlic & herb Boursin or roulé
finely grated vegetarian parmesan -style cheese
10-12 sundried tomato, shredded
Prep:20 minsCook:15 mins
Skill level:For the keen cook
Heat oven to 190C/fan 170C/gas 5 and
line a Swiss roll tin (23 x 32cm) with baking
paper. Cook the spinach in the microwave
according to pack instructions (about 2 mins
for each bag), then, when cool enough to
handle, squeeze out as much juice as you
can. Tip the spinach into a food processor
and add the egg yolks, 1 tbsp fromage frais,
plenty of seasoning and the flour. Blend until
really finely chopped and well mixed.
Whisk the egg whites until stiff, then fold
into the spinach mixture. Spread in the tin and
bake for 12-15 mins until firm to the touch.
3 Meanwhile, beat the rest of the fromage
frais into the Boursin until creamy. Put a sheet
of baking paper on the work surface and
dust with a little of the vegetarian parmesan.
Turn the spinach mixture onto the work
surface and carefully strip off the paper. Spread
with the cheese mixture and scatter over the
tomato. Roll up from the shortest end using
the paper to guide you. Serve straight away