NEIL'S RECIPES: VICTORIA SANDWICH

“If I am honest, Mrs Chef makes the best Victoria sponge I have ever tasted! So, cap in hand, off I went and asked for the recipe. It really couldn't be easier, it's almost an all-in-one method that takes just a few minutes to prepare. Just make sure you butter and flour your tins and pre-heat your oven before you start. Cake-making for me is entering bandit territory but this is easy to do, trust me. Serve with jam and cream in the middle and a dust of icing sugar is compulsory. Have it as a pudding, or as an afternoon slice of heaven. It truly is the best.”

Makes 1 cake

INGREDIENTS

340g unsalted butter, softened

340g unrefined caster sugar

1 vanilla pod, split and seeds scraped

6 eggs

340g self-raising flour

5 or 6 tbsps whole milk

250ml double cream, whipped to ribbon stage

Half a jar of raspberry jam, it must be raspberry

Icing sugar to garnish

METHOD

Pre-heat oven to 180°C.

Line two 10-inch cake tins with butter and a dusting of flour.

Mix the butter, sugar, vanilla seeds, eggs and self-raising flour in a food processor on a slow speed until combined. This will take about 4 to 5 minutes.

Then trickle in the milk until you get the desired cake-mix consistency.

Divide the mix between the prepared tins and smooth gently with a wet palette knife. Then place the tins on the middle shelf of the oven and bake for around 25 minutes. Don't over cook - trust your instincts! Test by inserting a cocktail stick in the middle - if it’s still wet when it comes out then it’s not ready.

Allow the cooked sponges to cool for 10 to 15 minutes in the tins, then remove and place on a cooling wire until completely cold.

To assemble, take one sponge and slosh on the jam, be liberal. Then gently smear on the whipped double cream. Add the top layer of sponge to this and dredge with a cloud of icing sugar. Place in the centre of your table and enjoy with a cup of tea.

NEIL'S RECIPES: SCOTCH LAMB WITH DAUPHINOISE POTATOES

“This marriage of lamb and creamy dauphinoise is a classic and simple to make. Keep the lamb quite pink and don’t overcook or it will be dry. Here I have used rump, but leg, shoulder or loin will be great too.”

INGREDIENTS

4 rumps of Scotch Lamb

2 bulbs of garlic, halved so each bulb is visible

5 cloves of garlic

1 big bunch of thyme

8 small new season carrots, peeled

A few fresh peas, radishes and beans

4 large potatoes, peeled

500mls double cream

Good salt and pepper

A tablespoon of rapeseed oil

A knob of butter

METHOD

Pre-heat oven to 180°C.

Start making the Dauphinoise by rubbing an oven-proof dish with a clove of garlic. Then heat the cream with 4 cloves of garlic and a few sprigs of thyme, and some salt and pepper. Bring to a simmer.

Meanwhile, slice the potatoes very thinly on a mandolin, and layer in the oven-proof dish, alternating layers with the infused cream. Season each layer a little as you assemble, then place in the oven for about an hour, until you can slide the point of a knife into the centre without any resistance.

Next, place an oven-proof frying pan on a medium-hot hob, adding a tablespoon of rapeseed oil. Season the lamb rumps and fry until browned all over. Add the halved garlic bulbs and the rest of the thyme, and place in the oven along with the Dauphinoise for about 10 minutes. Remove and allow to rest. Reserve the juices.

Blanch the peas, beans and radishes in boiling salted water, then sauté in the butter and season.

To assemble, divide the Dauphinoise between 4 warmed plates (or serve in the dish) slice the rested lamb, and arrange alongside the potatoes. Then scatter the vegetables around and drizzle with the juices from the pan. Serve with the roasted garlic bulbs and thyme as garnishes.

NEIL'S RECIPES: WARM CHOCOLATE FONDANT WITH WALNUT BRITTLE

“We sell so many fondants at Cafe St Honoré that we see them in our sleep. We can’t take them off the menu as they are so popular. We serve with a different ice-cream or crème fraîche, but you chose what you serve with it.”

Makes 2 large or 4 small fondants

INGREDIENTS

2 eggs

2 egg yolks

1 tablespoon of plain flour

100g dark chocolate, plus a few extra buttons for the centre

100g unsalted butter, diced

65g caster sugar

A little melted butter for brushing

A little cocoa powder for dusting

A dollop of vanilla ice-cream

A handful of Californian walnuts

Another 45g caster sugar

Heat the oven to 180°C.

METHOD

To make the brittle, add 45 grams of caster sugar to a pot, place on the hob and cook until the sugar is golden brown. Be careful as it gets very hot. When golden, pour the sugar on to a non-stick mat and add the walnuts to it. Allow to cool and snap into shards of desired sizes. 

Next, prepare 2 large, or 4 small, dariole moulds by brushing with the melted butter then dust with a little cocoa powder. Knocking any excess powder out.

Whisk the egg, yolks and flour in a bowl and set to one side.

Place the chocolate, butter and sugar in a bowl over a pan of boiling water and melt gently whilst whisking to combine. When it reaches room temperature, add the egg and flour mix to the chocolate mix. This is a basic fondant recipe.

Next, spoon the mixture into the moulds until they are half full, then add the buttons, then fill the moulds to the top. If there’s any mix left over, it will keep well in the fridge for another day.

Bake the fondants in the oven for 9 to 11 minutes, and then let them sit for a minute outside the oven before carefully turning them out onto warm plates. Serve with a dollop of vanilla ice-cream a shard of walnut brittle.

NEIL'S RECIPES: CLAMS WITH BACON AND THYME

“I adore shellfish of all types, and these sweet clams are utterly delicious and with bacon and thyme, and make for a very quick and easy starter. Ensure you run the clams under cold running water for a good while to release any grit or sand. Barra cockles are delicious too.”

Serves 4

INGREDIENTS

4 handfuls of clams, either palourdes or surf

1 clove of garlic, peeled and chopped

A few sprigs of thyme

2 rashers of bacon, chopped into little lardons or strips

A tablespoon of organic extra-virgin olive oil

Juice of half a lemon

Good salt and pepper

A tablespoon of curly parsley, chopped

METHOD

Rinse the clams thoroughly to remove any grit.

Place a large pot on the hob and turn the heat up high. Add half the olive oil and the bacon. Fry until golden.

Add the clams and garlic to the pot and cover with a lid. Move them around continuously as you cook until all the shells open. Then add the thyme, lemon juice, parsley and season with salt and pepper.

After a few minutes with the heat still on high, the clams should all be open. Now add the remainder olive oil and stir.

Serve in warmed bowls with good bread to mop up all the juice.

NEIL'S RECIPES: RHUBARB ETON MESS

“Rhubarb, rhubarb, rhubarb! Its lovely, and one thing I grow well over winter, hence why I use it a lot in my recipes. This rich and creamy pudding is just as delicious as the berry version, and with only three ingredients, what's not to like. But I do like to add a few sprigs of sweet cicely sprinkled on top, to give it a lovely aniseed flavour. Try serving it in a big bowl in the centre of your table. There will be oohs and aahs all round when you set it down.”

Serves 4

INGREDIENTS

300g of garden rhubarb, cut into 1-inch cubes

500ml double cream, semi-whipped to ribbon stage

2 egg whites

6 tablespoons caster sugar

A few sprigs of sweet cicely

METHOD

Heat oven to 100°C

To make the meringue, whisk the egg whites in a clean bowl or mixer until almost stiff then slowly whisk in 2 tablespoons of sugar. Spoon this mixture onto parchment paper and cook for 4 to 5 hours in the oven. Once cool, lightly break into pieces.

In a thick-bottomed pot, add the rhubarb, the remaining 4 tablespoons of sugar, and a trickle of water. Cook on a low heat for 5 minutes, then increase the temperature to a moderate heat and cook until the rhubarb is soft (not mushy), retaining its shape. This will take about a further 10 minutes. Allow to cool, retaining any syrup from the fruit.

Before plating, mix the semi-whipped cream, the meringue (retain some for a topping) and the rhubarb in a chilled bowl. Then divide this mix between four serving bowls and top with the extra meringue, a few sprigs of sweet cicely and a drizzle of syrup from the rhubarb pot.

NEIL'S RECIPES: CONFIT DUCK LEG WITH CROWDIE, BEETROOT AND LEAVES

“Start the prep a day before as it needs a bit of time to get right. If, like in France, we sold confit legs in the butchers then life would be a little easier. And any nice salad leaves will do, washed with a little dressing on them.”

Serves 4
Prep time - 30 minutes and overnight; cooking time - 4 hours

INGREDIENTS

4 free-range duck legs, try sourcing from a farmers’ market
150g course sea salt
50g dark brown sugar
2 to 3 star anise
2 to 3 sprigs of thyme
1/2 a head of garlic, smashed with the side of a knife
1 litre duck fat
4 peppercorns
2 bay leaves
4 tablespoons of crowdie cheese
1 red beetroot, boiled for 3 hours and peeled
1 candy beetroot, boiled for 3 hours and peeled
1/2 a red onion
2 handfuls of a mixed salad leaves, like rocket and watercress
A drizzle of good extra-virgin olive oil
1 teaspoon of grain mustard
1 tablespoon of cider vinegar
1 teaspoon of honey
Good salt and pepper to taste

METHOD

Place the duck legs in a plastic tub and rub the salt and sugar all over so it coats them entirely. Then add the bay, some thyme, garlic, peppercorns, star anise to the tub and cover with cling film or a lid and leave in the fridge for 6 to 8 hours to cure and season.

Remove the legs from the cure and rinse carefully under the cold tap to remove all the salt and sugar. Pat dry on a tea towel. Retain the garlic.

Heat the oven to 140°C.

Heat the duck fat on the hob, either in a pot or an oven-proof tray big enough to take the legs and fat together. Once hot, submerge the legs in the fat then add the bay leaves, some thyme and a few garlic cloves retained from the curing. Immediately transfer the pot or tray to the oven and cook for 3 to 4 hours until the legs are cooked and the meat is almost falling off the bone.

Remove from the oven and allow to cool before removing the legs from the fat. Once cooled, place the legs under a hot grill for 4 to 5 minutes until the skin is crisp and golden.

Prepare the salad by dicing the cooked beetroot and slicing the onion thinly. Make a dressing by mixing the vinegar, honey, mustard, and a drizzle of extra-virgin olive oil. Season and mix well.

To serve, place the duck into the centre of a plate and arrange the salad leaves, beetroot and onion with a few dollops of crowdie cheese around the edge of the plate. Then drizzle with the dressing to finish.

NEIL'S RECIPES: VANILLA RICE PUDDING WITH NEW SEASON FORCED YORKSHIRE RHUBARB

"An old favourite of mine. Rich, velvety rice pudding works brilliantly with the slight sharpness of new season forced rhubarb. Grown in dark sheds in the ‘rhubarb triangle’ of Yorkshire it’s harvested by candlelight. Some say you can hear the rhubarb crowns creaking and growing as they force their way through the crowns. Be careful to not overcook it though. I like to add a hint of citrus zest and a wee kick of vanilla."  

Serves 4

INGREDIENTS

100g pudding rice

75g caster sugar

1 vanilla pod, split lengthways and seeds scraped out

500mls whole milk, I use organic

400g Yorkshire rhubarb

Zest of half a lemon

Zest of half an orange

A liberal sprinkling of sugar

A splash of cream

A knob of butter

METHOD

Heat oven to 180°C.

Place the milk in a thick-bottomed pot on the hob. Add the rice and sugar and stir until the sugar dissolves. Then add the vanilla seeds. Keep the pod for the rhubarb.

Bring this mixture to just below the boil, stirring every minute or so. Be careful not to burn the milk or to let the rice stick to the bottom of the pan. It will take around 20 minutes for the rice to soften. Add a touch of cream and butter to enrich the pudding if you like.

Meanwhile, top and tail the rhubarb and give it a good wash. Cut it into roughly 1-inch pieces and place on a baking tray with sides. Add the citrus zests, the vanilla pod and a liberal sprinkling of sugar. Place in the oven until the rhubarb is soft and the sugar has created a wonderful syrup. Allow to cool slightly.

To serve, divide the pudding between four warmed bowls and top with the rhubarb.

NEIL'S RECIPES: COQ AU VIN

“I adore a long braise and the classic French dish of coq au vin is the best. Here I am using a Perthshire organic free-range bird, but feel free to use the best you can afford. I like to soak the chicken in the wine, herbs and garlic the night before to add extra depth of flavour. And if you wish to use more, or a better-quality wine, go for it.”

Makes 4 portions

INGREDIENTS 

4 organic free-range chicken legs

A handful of mushrooms

150g piece of bacon, cut into cubes

8 small shallots, roughly chopped

2 cloves garlic, roughly chopped

½ bottle good red wine

A few sprigs of thyme

1 bay leaf

1 litre beef or chicken stock reduced to 500ml

50ml rapeseed oil

Sea salt and freshly ground black pepper

METHOD 

Heat the oil in a thick-bottomed casserole dish with a lid and fry the chicken legs until just coloured. Remove and set aside.

In the same pot, fry the bacon and mushrooms. Remove and set aside.

In the same pot, fry the shallots and garlic until golden, then add the red wine, thyme and bay leaf.

Return the chicken to the pot and add the stock.

Bring to the boil and simmer for 20-30 minutes.

Add the mushrooms and bacon to warm through. Season and serve with buttery mash.

NEIL'S RECIPE: APPLE TART

“A very simple dish that done well is a real showstopper. The secret is to carefully cut the apples very thinly in the classic French 'tarte fine' way. Perfect with vanilla ice-cream or a rich, sharp crème fraîche.”

Makes 2 tarts
Prep time: 20 minutes; cooking time: 25 minutes

INGREDIENTS
1 Bramley apple, peeled, cored and diced

2 Cox apples, halved, core and stalk gently removed

I tablespoon caster sugar

2 discs of good butter puff pastry about an 8-inch diameter and 1cm thick

A good dusting of icing sugar

1 egg yolk for brushing

Vanilla ice-cream or a good, thick cream to serve

METHOD

Heat the oven to 200°C.

Make a rustic purée with the Bramley apple and sugar by cooking them together in a pot on a moderate heat for 15 minutes.

Carefully cut the Cox apple halves thinly with a very sharp knife.

Spread the apple purée on the pastry discs, leaving a 1cm edge. Brush the edge with the egg wash.

Then arrange the apple slices in a fan design on top of the purée and brush with a little more egg wash, then dust with lots of icing sugar.

Bake for around 15 to 20 minutes, until the top is coloured and the base is crisp.

Remove from oven and allow to relax for 10 minutes before serving with either vanilla ice-cream or a really thick double cream.

NEIL'S RECIPES: HAND-DIVED SCALLOPS, CHIVE BUTTER SAUCE

“Ensure you sear each scallop surface to ensure a nice texture, adding a knob of butter helps. The butter sauce brings the dish together, its slight sharpness balancing the sweetness of the scallops.” 

Serves 2

INGREDIENTS

Allow 3 or 4 scallops per person and leave the coral on (the orange bit).

100ml white wine

100ml cider vinegar

1 sprig of thyme

A few peppercorns

1 bay leaf

1 shallot, peeled and roughly sliced

1 tablespoon double cream

125g cold, unsalted butter, diced into small cubes

Good salt and pepper

1 lemon for squeezing

1 tablespoon finely chopped chives

12 tablespoons cold-pressed rapeseed oil

METHOD

Firstly, to make a reduction for the sauce, add the shallots, peppercorns, bay leaf, wine, vinegar and thyme to a small pot and bring to the boil. Reduce by two thirds then pass through a sieve into a clean pot and bring to the boil again and reduce by half.

To make the sauce, add the cream to the reduction and gently bring to the boil. Then slowly add the cubes of butter, a few at a time, and start to emulsify the sauce by using a swirling technique with your spoon or whisk. Don't let the mixture get too hot or too cold as it will split.

Season the sauce with salt and pepper, and a hint of lemon juice then add the chopped chives, Set to one side in a warm place.

To cook the scallops, place a frying pan on the hob taking it to a high temperature. Add a splash of cold-pressed rapeseed oil, and ensuring they are dry, add the scallops to the hot oil in the pan.

Cook the scallops on both sides for a minute or two until golden brown. Don't over-cook them or they will become like rubber balls. Remove them from the pan and season with salt, pepper and a squeeze of lemon juice. Place onto warmed plates and drizzle over the chive butter sauce. Serve at once.