Banana split

ingredients

200g/7oz dark chocolate (at least 70% cocoa solids)

175ml/6fl oz double cream

25g/1oz butter

4 bananas

12 scoops vanilla ice cream mixed chopped nuts, to serve

• Put the chocolate, cream and butter in a pan, and stir over a low heat until smooth. Cool slightly.

• Split the bananas in half lengthways, and arrange in four glass dishes. Put 3 scoops of ice

cream in each dish, and pour the chocolate sauce over the top.

• Sprinkle with the chopped nuts, and serve immediately.

Tiramisù

ingredients

500ml/18fl oz strong espresso coffee, cooled

50ml/2fl oz Marsala wine

2 eggs, separated

50g/2oz caster sugar

225g/oz mascarpone cheese

225ml/8fl oz double cream

16 large savoiardi (sponge finger biscuits)

2 tablespoons dark cocoa powder

• Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

• Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

• Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

• Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving.

Blueberry sundae

ingredients

800g/13⁄4lb fresh blueberries

2 tablespoons lemon juice

1 teaspoon vanilla essence

2 teaspoons cornflour

350g/12oz granulated sugar

600ml/1pt vanilla yogurt

• Reserving a few blueberries for decoration, purée the blueberries in a blender or food processor. In a large saucepan, combine the blueberry purée with the lemon juice and vanilla essence. Cook over a medium heat for 5 minutes.

• Combine the cornflour and 2 tablespoons water, and add to the fruit mixture, stirring constantly for about 3 minutes until thickened. Remove from the heat, and stir in the sugar.

• Using the back of a spoon, press the mixture through a sieve to remove the blueberry skins. Layer in tall glasses, alternating with the vanilla yogurt. Decorate with reserved blueberries. Serve immediately or chill until needed.

Vanilla ice cream

ingredients

600ml/1pt double cream

1 vanilla pod, split lengthways pared zest of 1 lemon

4 eggs, beaten, plus 2 egg yolks

175g/6oz caster sugar

• Put the cream in a heavy saucepan and heat gently, whisking.

• Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat until the mixture nearly reaches boiling point. Reduce the heat and cook for 8–10 minutes, whisking continuously, until thickened.

• Stir the sugar into the cream mixture, set aside and leave to cool. Once cool, strain the mixture through a sieve.

• Slit open the vanilla pod, scrape out the tiny black seeds and stir into the cream. Pour the mixture into a shallow freezing container with a lid, and freeze overnight until set.

Orange ice cream

Ingredients

8 oranges

1 lemon

200g/7oz caster sugar

500ml/18fl oz double cream

4 tablespoons Grand Marnier

• Finely grate the zest of the oranges and the lemon, and put in a bowl. Add the juice of 2 oranges, and leave to steep while preparing the other ingredients.

• Squeeze the juice of the remaining oranges, combine with the sugar and cook to reduce to a thick syrup.

• Whip the cream to soft peaks. Stir the steeped juice and zest into the syrup. Add the juice of the lemon, then stir the syrup into the cream, which will immediately thicken. Add the Grand Marnier.

• Freeze in a shallow container, stirring every 30 minutes for 4 hours, then leave overnight to freeze before serving.

Bruschetta

ingredients

8 slices ciabatta bread

2 garlic cloves, halved

extra virgin olive oil for drizzling

8 ripe tomatoes, sliced

8 fresh basil leaves

salt and freshly ground black pepper



• Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.

• Divide the tomato slices evenly between the slices of bread.

• Top each bruschetta with a fresh basil leaf. Serve immediately

Potato soup

ingredients

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground black pepper



• In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

• Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

• Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

• Crumble the bacon and sprinkle on top to garnish. Serve hot.

Mushroom soup

ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1⁄2 garlic clove

900ml /11⁄2 pt chicken stock

pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper



• Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

• Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes.

• Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.

Minestrone

ingredients

100g/4oz carrot, chopped

100g/4oz celery, chopped

100g/4oz onion, chopped

2 garlic cloves, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1⁄2 teaspoon ground pepper

425g/15oz canned cooked red kidney beans, drained

400g/14oz canned chopped tomatoes

150g/5oz cabbage, coarsely chopped

1 courgette, chopped

75g/3oz soup pasta such as orzo or ditalini



• Pour 900ml/11⁄2pt water into a large heavy saucepan. Add the carrot, celery, onion, garlic, basil,

oregano and pepper.

• Bring to the boil, then reduce the heat. Cover the pan, and simmer the mixture for 15 minutes.

• Add the kidney beans to the pan with the tomatoes, cabbage,courgette and pasta. Return to the

boil and reduce the heat. Cover the pan and simmer for 5–10 minutes until the pasta is cooked until al

dente. Serve hot.

Chicken noodle soup

Ingredients

900ml/11⁄2pt chicken stock

1 bay leaf

4 spring onions, sliced

225g/8oz button mushrooms,sliced

100g/4oz cooked skinless chicken breast, thinly sliced

50g/2oz soup pasta such as orzo or ditalini

150ml/5fl oz dry white wine

1 tablespoon chopped fresh flat-leaf parsley salt and ground black pepper



• Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

• Add the pasta, cover and simmer for 7–8 minutes.

• Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary.

Chicken soup

ingredients

1 roast chicken carcass with meat left on

225g/8oz chicken wings

1 onion, diced

1 leek, diced

1 parsnip, diced

6 whole black peppercorns



• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.

• Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.

• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.

• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.