Gourmet Recipes

Serves 4 VIEW A PRINTABLE RECIPE CARD Recipe Ingredients 6 eggs 6 egg yolks 60g Hanbury Lavender Sugar 2 pints double cream 120g caster sugar Preparation Instructions Mix eggs and sugar together. Gently bring cream to almost boiling point. Pour over the eggs and sugar whisking all the time. Set aside for 15 minutes to infuse, and then pour through a fine sieve. Put into small ramekins and cook in a Bain Marie at 180C/Gas 4 for about 30 minutes, until set. Cool and chill in the fridge overnight. Sprinkle some caster sugar on top and glaze with a torch. Visit Bartspices to view the original recipe

Ingredients 1 & 1/2 shots Ursus Slow berry vodka 1/2 shots Crème de Cerise 1 shot Boozeberries wild Blueberry liqueur 1 shot Lemon juice 3/4 shot Elderflower cordial 7 Fresh Blueberries Instructions In a cocktail shaker muddle 7 blue berries, add all ingredients to the shaker and shake with regular ice. Fill a highball style glass up with crushed ice and pour the contents of the shaker. Dome the glass with more crushed ice. For the garnish simply get 3 blue berries of all different sizes and put them on a small cocktail stick. It looks great. Boozeberries

With Swine Flu spreading like wildfire, Real Food Direct has put together the perfect Get Well Soon gourmet food hamper for friends and family recovering from the illness. Tasty treats like the Fairytale Gingerbread Deluxe Iced Pig, House of Dorchester Dusted Champagne Truffles and Farmyard Friends Pig Gems are smartly presented in a traditional wicker hamper, and can be ordered online for just £24.95. Whether friends and family have been suffering from Swine Flu, or the side effects of Tamiflu, they will be desperate for some luxuries to enjoy when they feel better. The Get Well Soon Swine Flu Hamper has six yummy products, so there is something to suit everyone. If a customer would prefer another hamper there is plenty of choice available from the website, for example the English Hamper and the Fine Food Hamper Box, for special diet requirements there is also a Diabetic Hamper and a Gluten Free Hamper Box. A hamper always makes the perfect gift for friends, family and employees. Fo

Ingredients 450g (1lb) Haddock or Cod Fillets 4 tsp Lemon Juice 1 tbsp Butter or Margarine 1 tsp Lemon Rind 1/8 tsp Salt 1/8 tsp Rosemary Salt & Black Pepper Method Preheat oven to 180°C: 350°F: Gas 4. Divide fish into four portions. Place into a stoneware dish. Mix butter or margarine, lemon juice, grated lemon rind, rosemary, salt and pepper. Pour over fish and bake for 25 minutes or until fish flakes easily when tested with a fork. Using dried herbs to flavour Fish: Sprinkle onto fish or seafood before baking or grilling. 5 teaspoons of dried basil 5 teaspoons of crushed fennel seed 4 teaspoons of dried parsley 1 teaspoon of dried lemon peel Combine all herbs and store in a tightly closed glass jar at room temperature. Lomer Foods

This is a lovely fresh tasting tart that is great with a salad for a light lunch or as a starter. Ingredients Hawkshead Red Onion Marmalade 1 Med Red Onion - Sliced Butter Puff Pastry (use the frozen kind, life's too short!) 100g Goats Cheese (the log style with the rind on) Fresh Thyme Instructions Heat the oven to 225c/ Gas 7 Soften the onions in a little butter until they are translucent but not browned. Roll out the pastry into a rectangle to about 1/2 cm thickness, using a knife score a border around the edges and prick the base all over with a fork. Spread the base with sufficient Hawkshead Relish Red Onion Marmalade to coat the base, leaving the border clear. Top with the softened onions and a slice of the Goats Cheese, sprinkle with a little of the fresh thyme and bake in a hot oven for 15-20 minutes or until the pastry is golden and puffed up and the cheese has browned on the top.

Ingredients (Serves: 8-10) 1 leg of lamb, about 2kg, fat trimmed and skin scored olive oil, to drizzle 3 tbsp NoMU Lamb Rub or NEW NoMU Roast Rub NoMU Just Salt NoMU Just Pepper 3-4 garlic cloves, skins on and halved a few sprigs of thyme juice from half a lemon 4 Granny Smith apples, quartered 500ml apple cider 60ml honey, to drizzle 300ml lamb or chicken stock This is one of my favourite Gordon Ramsay recipes from his book “Cooking for Friends”, with an added NoMU touch of course. It is very easy and truly delicious. Instructions Preheat the oven to 220°C. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little olive oil and rub all over with NoMU Rub, salt & pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more NoMU Lamb Rub,