Chalfont Classic Cuisine

What could conjure up the flavours of Summer more than a delicious Summer Pudding recipe? This chilled, British Classic dessert makes the most of the bountiful seasonal berries and only needs a dash of cream to produce a truly scrumptious dish .

• 4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
• 1 pint water
• 10oz caster sugar
• 20 large slices slightly stale thin white bread, crusts removed

To serve

• Selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
• Fresh mint sprigs
• Icing sugar to dust

Method

1. Line 10 timbales with pieces of cling film, or use teacups without cling film.
2. Check over the fruit and remove all stalks and blemishes.
3. Place the water and sugar into a large pan and bring to the boil.
4. Add the firmest, most acidic fruits first leaving the strawberries and raspberries until last. Bring to the boil and simmer gently for 5-10 minutes. The redcurrant and blackcurrants should begin to burst slightly. Taste the fruit and stir in more caster sugar if necessary.
5. Drain the fruit into a large colander and save the juice. Allow the fruit to cool.
6. Save half the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
7. When the fruit is cool, begin to assemble the summer puddings.
8. Cut 10 of the slices of bread in half and then each half into 4 triangles.
9. From the other 10 slices, cut 2 discs from each slice of bread, 1 small for the base and one large for the top of the pudding.
10. Dip the bread, a few pieces at a time, into the thinner syrup and line the timbales. Place the small circle on the bottom and the triangles around the sides of the timbale. Fill each timbale with the fruit mix and use the larger circle to top the pudding. Wrap the cling film up and cover the timbale. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
11. Chill for at least a couple of hours and serve with the reduced sauce and fresh summer berries. Dust the fresh berries with icing sugar..

A wonderful recipe making the most of the awesome flavour of the highly regarded Morel mushroom. This will make a delicious lunch or supper dish for 4 people.

• 2tbsp Olive Oil
• 1 Onion, chopped
• 2 Garlic Cloves, crushed
• 14oz Fresh Morel Mushrooms, cleaned
• Double Cream
• ¼ teasp Nutmeg
• Salt and Pepper
• Fresh Pasta (see below)

Pasta

• 8 oz Strong Bread Flour
• 2 Eggs
• 2 Large Egg Yolks
• 2 tsp Olive Oil
• Pinch of Salt

1. Put flour in large bowl
2. Make a  well in the centre and put in the eggs
3. Whisk with a fork drawing in the flour gradually until it is all incorporated
4. On a lightly floured surface knead the dough until smooth or place all of mixture into a food processor and blitz until it all comes together and then continue to kneed on a floured surface until a smooth dough is formed.
5. Rest for a couple of hours or in fridge overnight
6. Roll out thin, fill with the morel recipe below and cook

Instructions

1. Heat the butter in a large frying pan until hot, add the onions and sauté for 3-4 minutes.
2. Slice the morels in half lengthwise or cut into strips if large then add to the onions together with the garlic, raise the heat a little and continue to sauté for 5-7 minutes until the morels have released their juices and most of it has evaporated.
3. Add the cream, nutmeg, salt and pepper, and reduce slightly and leave to cool.
4. Add the filled ravioli to a pan of salted, boiling water until al dente.
5. Drain, place on a plate, sprinkle with a some parmesan shavings and a little chopped parsley. Serve with an asparagus, rocket and parmesan salad.

Why not take advantage of the wonderfully fresh and locally sourced Watercress that is coming into season in April. Use it's nutritional benefits and distinctive flavour to make these delicious scones. The recipe will serve 4 people. Enjoy!

• 4oz self-raising wholemeal flour
• 4oz butter, cubed
• 4oz self-raising plain flour
• ½ tsp salt
• 2oz gruyere cheese, grated
• 3oz  watercress, chopped

Method

1. Sift the flour and salt together and rub in the butter
2. Stir in the cheese and chopped watercress and bind with water to make a soft dough.
3. Roll out on a floured board until about 1” thick. Cut into 2” circles using a pastry cutter.
4. Bake in a pre heated oven at 200ºC, until risen and browned (about 15 minutes).
5. Serve simply with butter, or as part of a ploughman’s lunch

A truly delicious dish, full of flavours - a perfect meal for that special occasion.

• Turbot fillets  – allow 150-200g per person
• 3 baby fennel, sliced
• 75ml/2½fl oz white wine
• 300ml/½ pint hot fish stock
• large pinch saffron strands
• 2 tbsp boiling water
• 1 tbsp double cream
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp chopped fresh chives, to serve
• 1 sprig fresh chervil, to garnish

1. Place the sliced baby fennel, white wine and fish stock into a pan. Bring to a simmer and cook for 5-7 minutes, or until the fennel is tender. Remove the fennel from the pan using a slotted spoon, set aside and keep warm.
2. Meanwhile, place the saffron strands into a small bowl with two tablespoons of boiling water and allow to infuse for 5-10 minutes.
3. Add the saffron and its soaking water to the pan with the fish stock and wine, stirring to combine.
4.  Add the turbot to the pan and poach for 1½ minutes on each side. Remove the fish from the pan with a slotted spoon and set aside with the fennel.
5. Add the cream to the stock mixture and season with salt and freshly ground black pepper. Stir in the butter.
6. To serve, lay a bed of the fennel slices on a serving plate and place the turbot on top. Pour over the saffron cream sauce and garnish with chopped chives and a sprig of chervil

This attractive salad make a great accompaniment to the leftover, cold turkey on Boxing Day. 

To juice a pomegranate without an electrical juicer, cut in half and twist onto a citrus press (old fashioned but simple!)

Ingredients (Serves 4)
   * 100g medium or coarse bulgur
    * Small head of celery , cut in thin slices on a slight bias
    * Seeds of 1/2 large pomegranate
    * 75g walnuts, toasted and roughly chopped
    * 1 small bunch of flat-leaf parsley
    * 1 tbs fresh mint, finely chopped

Pomegranate Dressing:
    * juice of 1/2 large pomegranate
    * 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
    * 6 tablespoons extra-virgin olive oil

1. For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.
2. Put the bulgur in a bowl, add  boiling hot water to just below the surface of the wheat and leave it to stand for 10-15 minutes until  tender but still with a bite (al dente).
3. Put all the ingredients in a bowl, pour over the dressing. Add the walnuts just before serving to prevent discolouration.