NEIL'S RECIPES: PEAR AND ALMOND TART, CRÈME FRAÎCHE

“This is a frangipane tart, or tarte Bourdaloue, full of rich, buttery almond paste and poached pears. Don’t be tempted to overcook this tart—it will dry out—so slightly under cook it. If pears aren’t for you, try plums or apples. It must be served warm, as if it emerged from the oven an hour or so ago. Delicious served with crème fraîche, custard or crème Chantilly.” 

Serves 4

Prep time: 2 hours; cooking time: 40 minutes

INGREDIENTS

2 pears

500ml water

100g sugar

1 cinnamon stick

320g soft butter

440g plain flour, sifted

100g icing sugar, sifted

5 eggs

200g caster sugar

200g ground almonds

A few flaked almonds as a garnish

METHOD

Peel the pears and place them in a pot with a sugar and water solution made with 500ml water, 100g sugar and 1 cinnamon stick. Cook on a low poach for 1 to 2 hours until the pears are soft. Allow to cool.

Prepare 4 fluted tart shells with a little melted butter and a dusting of flour. I use fluted tins with removable bases.

Heat the oven to 150°C / Gas Mark 2

To make the pastry, beat the icing sugar and 120g butter together until fluffy and creamy. Add 240g flour and gently add an egg. Combine to make a dough. Rest for 15 minutes then roll out and line the tart shells, removing any overhanging pastry. Rest again.

To make the frangipane, begin by beating 4 eggs, then cream 200g butter with the caster sugar. Add the almonds, then 200g flour and the beaten eggs to make a thick paste.

Once the pears are cool, cut into quarters, then remove the cores and slice thinly.

To assemble the tart, spoon the frangipane into the tart shell, then add a few pear slices, then top with more frangipane. Don’t overfill the tarts as they will rise in the oven. Decorate with flaked almonds and bake for 30 to 40 minutes, or until the pastry is cooked underneath. 

Serve hot with a dollop of crème fraîche.

NEIL'S RECIPES: ROASTED HAUNCH OF ROE DEER WITH BRAISED RED CABBAGE, GOLDEN BEETROOT AND HAZELNUTS

“This dish has all the colours and flavours of autumn, is relatively simple to make and you will enjoy making it. The trick is not to overcook the venison. If you can’t find roe, then red or fallow will be just as good. Baste with a lot of butter, as venison doesn’t carry any fat at all, so it needs some fat to keep it moist.”

Serves 2

Prep time: 30 minutes; cooking time: 2 hours

INGREDIENTS

150g haunch of boned, sinew-free roe deer

¼ red cabbage

1 glass of good red wine

Zest from half an orange

1 tablespoon raisins

1 tablespoon redcurrant jelly

1 teaspoon light brown sugar

1 small cinnamon stick

½ teaspoon of mixed spice

½ apple, grated

1 large golden beetroot

1 tablespoon hazelnuts, toasted

A few garlic cloves, halved

A few sprigs of thyme

2 bay leaves

1 tablespoon of cold-pressed rapeseed oil

Good salt and pepper

100ml game or brown chicken stock

A knob of butter

METHOD

Heat the oven to 180°C.  Scrub the beetroot, season with salt and pepper, wrap in foil and bake for 2 hours.
Shred the red cabbage and place it in a pot with the red wine, orange zest, cinnamon stick, mixed spice, grated apple, raisins, redcurrant jelly, sugar and seasoning. Bring to a gentle simmer and cook with a lid on for up to 2 hours stirring every 5 to 10 minutes.

Remove the beetroot from the oven and discard the foil. Remove the skin and cut the flesh into 4 or 6 pieces. Set to one side.

Season the roe deer with salt and pepper. Heat the rapeseed oil in a good frying pan, and place the meat in the hot pan and fry carefully all over for a couple of minutes each side. Then add the thyme and bay leaves, and season again. Add the garlic and place the pan in the oven for a few minutes being careful not to overcook the meat.

When ready, the meat should give a little when pressed. If it’s overcooked the meat or will be tough as old boots! Remove the meat from the pan and let it rest for 5 to 10 minutes.

Add the beetroot to the still hot pan with the herbs and garlic and fry until just coloured on all sides.

Add the stock to the roasting pan and reduce for a few minutes to deglaze the pan juices. Stir in a knob of butter at the last minute to add some richness.

To serve, carve the venison and place on the plate with a spoonful of the red cabbage. Arrange the beetroot, herbs and garlic then sprinkle the hazelnuts all over. Finish with the sauce.

NEIL'S RECIPES: GOAT'S CURD AND STEM GINGER CHEESECAKE

“I always associate stem ginger with the autumn or winter.  You could use ginger snap biscuits if you prefer. It’s a lovely and light cheesecake made with a curd. I get mine from Errington’s Cheese, but they sell it fast when they have it. This recipe is nice and simple, just be careful with the very hot sugar, and take your time.. I’ve added nasturtium flowers for a bit of fun as they carry on into the autumn in my garden.”

Serves 8 to 10

Prep time: 30 minutes; setting time: 2 to 3 hours

INGREDIENTS

15 digestive biscuits, smashed 

125g unsalted butter, melted

1 teaspoon ground ginger

500g goats curd

500g cream

150g sugar

8 egg yolks

6 leaves of gelatine, soaked in cold water for 2 mins

3 small balls of jarred stem ginger finely diced

2 tablespoons of syrup from the stem ginger jar

A few pieces of poached apple or pear as a garnish (optional)

A few nasturtium flowers as a garnish (optional)

METHOD

Prepare a bottomless, 10-inch cake tin with greaseproof paper.

Make the base of the cheesecake by combining the biscuit crumbs, ground ginger and melted butter. Press into the cake tin and place in the fridge to set for 15 minutes.

Make a syrup with the sugar and 100ml of water in a pan on the hob. Use a thermometer to take the mixture to 121°C.

Whisk the egg yolks in a bowl whilst slowly trickling in the hot syrup. Continue whisking until the mixture is smooth.

Semi-whip the cream to ribbon stage and add it to the egg yolks and syrup mixture. Also add the goats curd. Whisk again.

Add the gelatine to the now empty syrup pan and melt gently over a low heat. Once melted, add to the cheesecake mix and whisk. Stir in the ginger and ginger syrup.

Pour the mixture onto the chilled cheesecake base and leave to set in the fridge for a couple of hours.

Serve with some poached apple or pear and few nasturtium flowers if you have them.

NEIL'S RECIPES: BLACK PUDDING, SPINACH, POACHED EGG, MUSTARD HOLLANDAISE

“This is a classic, and a real crowd-pleaser. If you have folk staying over it makes for a good and hearty brunch dish. Don’t be afraid to poach your eggs the day before and even blanch your spinach in advance, anything to make it easier for you.” 

Serves 4

INGRDIENTS

8 slices of black pudding

4 organic free-range eggs

1 tablespoon cider vinegar

4 large handfuls baby spinach

40g butter

Good salt and pepper

For the hollandaise

3 organic free-range egg yolks

1 tablespoon cider vinegar

150ml warm, clarified butter, unsalted

1 tablespoon whole grain mustard

METHOD

Firstly, to make the hollandaise, whisk the 3 yolks in a clean bowl over a pan of simmering water, whisking all the time until they expand. Add the vinegar and whisk again.

Then trickle in the clarified butter a little at a time whilst continuing to whisk. It should still be warm. Continue to mix and stir until all the butter is added and there’s no milky liquid. Next, add the mustard, mix and set to one side in a warm place.

Place the black pudding on a tray then grill or oven cook until it’s hot, has a crust, and some texture on the top - about 7 to 8 minutes.

Meanwhile, in a clean pot, add the 40g of butter and melt. Then add the spinach and cook for just a couple of minutes, continuing to stir. Season with salt and pepper then squeeze out any excess moisture and keep warm.

Next, poach the 4 eggs in simmering water with a little vinegar, for about 4 to 5 minutes. They should be soft.

To serve, place the spinach in the centre of 4 warmed plates and place the black pudding on top. Then gently remove the eggs from the water and place on top of the black pudding slices.

To finish, spoon over the buttery hollandaise

NEIL'S RECIPES: QUEEN OF PUDDINGS

“A well-deserved title and rarely seen on a menu these days. This recipe is a fabulous way to use up leftover cake. I love that phrase - leftover cake. Is there such a thing? But replacing cake crumbs with breadcrumbs is equally delicious. It’s also a brilliant way to clear the cupboard of old jam. This proper pudding is best served warm so make it and let it sit for a bit before serving. Try serving this one for friends on a bleak, wintery day.”

Makes one pudding

INGREDIENTS

Half a loaf of good bread, and/or cake crumbs, 200g in total

Zest of one lemon

A pinch of nutmeg

220g caster sugar

A knob of butter

4 eggs, separated

2 large tablespoons of any jam you like, I like bramble but raspberry is good

350ml milk

350ml double cream

METHOD

Firstly, mix the cake and bread crumbs into the milk and cream then add the nutmeg, lemon peel and half the sugar. Give it a good mix then add the egg yolks and mix again. Place into a butter-lined ovenproof dish.

Next, dot wee knobs of butter over the top of the mix. Place the dish in a roasting tin half-filled with hot water and bake at 180°C for 40 to 45 minutes, until just firm to the touch. The deeper the dish, the longer it will take.

Allow to cool slightly then whisk the egg whites until stiff then add gradually add the remaining sugar, a little at a time to make a meringue. Pipe or spoon the meringue in small circles around the edge of the bread pudding (to resemble a crown) and glaze under the grill.

Melt the jam in a pot on the stove and spoon into the centre of the crown of meringue. Serve warm.

NEIL'S RECIPES: SALAD OF LANARK BLUE CHEESE, ENDIVE, CANDIED CALIFORNIAN WALNUT AND POACHED PEAR

“These ingredients on their own are lovely, but combined they transform into something wonderful. Poach the pears the day before as they need time in the stock syrup. A great dinner party starter or served from a big bowl in the middle of the table.”

Serves 4
Cooking time: 20 minutes; prep time: 3 hours

INGREDIENTS

1 pear

2 tablespoons of blue cheese, I like Lanark Blue, diced into cubes

2 tablespoons Californian walnuts

Juice of half a lemon

2 tablespoons sugar

1 tablespoon rapeseed oil

2 heads of endive or chicory, leaves separated and washed

A few watercress leaves

A few radish slices

A dressing made by mixing walnut oil with grain mustard and honey

Salt and pepper

METHOD

Peel the pear and poach in water, a tablespoon the sugar and the lemon juice for about 20 minutes. Leave to cool. Once cool, cut into a dice.

To make candied walnuts, place the walnuts in a small pot and just cover with water and a tablespoon of sugar. Bring to the boil and cook for 5 minutes on a low heat. Let it sit for half an hour then drain the liquid away. Place on a tray to dry for a few hours, then fry in rapeseed oil until golden. This will take 2 to 3 minutes. Remove from the pan and allow to cool. Store in an airtight container.

To assemble the salad, add the pear, cheese, endive, watercress, candied walnuts, radish and a little dressing to a bowl. Season and mix. Serve on a plate with a drizzle of dressing around the edges. Enjoy at once. 

NEIL'S RECIPES: WARM STRAWBERRIES, VANILLA, ORANGE AND CRÈME FRAÎCHE

“This is a great way to use up old berries; almost a compote but not quite. Take the chill off the fruit, add a shaving of orange peel, vanilla seeds, a kick of sugar and a splash of Grand Mariner. The dollop of crème fraîche melts into the warm fruit and creates a delicious, rich and sweet berry sauce. Simple and elegant.”

Serves 2

Prep time: 10 minutes; cooking time: 3 minutes

INGREDIENTS

12 strawberries

1 tablespoon caster sugar

1 tablespoon Grand Mariner

2 thumb-sized pieces of orange peel

1/3 vanilla pod, seeds scraped and pod retained

2 big dollops of crème fraîche

2 sprigs of mint, optional

METHOD

Give the strawberries a gentle wash under a tap, then remove their husks. Cut the bigger ones in half and leave any smaller ones whole.

Place them in a pot with the Grand Marnier and put on a moderate heat. Add the sugar as the liquid comes to the boil, then add the vanilla seeds, vanilla pod and the orange peel.

Stir gently in the pot, and be careful it doesn’t get too hot. Make sure the vanilla seeds are distributed by pressing them with the back of a spoon. After a minute or two, once everything is warm, spoon the berries and juice into a bowl.

Serve with the orange peel, vanilla pod and garnish with a sprig of mint, and a big dollop of crème fraîche.

NEIL'S RECIPES: LANGOUSTINE, MACKEREL, HERITAGE POTATOES AND SPINACH

“I love the taste of bang-fresh mackerel, and a fresh-off-the-boat prawns. Don’t worry if you can’t get either fish, supplement them with hake, cod, scallops or squid.”

Serves 4

INGREDIENTS
4 fillets of mackerel, bones removed
4 to 6 heritage potatoes, skins left on, boiled until just cooked and sliced
3 to 4 handfuls of baby spinach
4 langoustines, or large prawns, blanched and cut in half
A few sprigs of thyme
Juice from half a lemon
A splash of rapeseed oil for frying
Good salt and pepper 
125g butter
METHOD
Place a non-stick frying pan on the hob. Heat the oil. Ensure the fish is dry by patting with kitchen paper, then cook skin-side down for 2 to 4 minutes before turning over and cooking for further one minute. Remove the mackerel from the pan, season and set to one side.

With the pan still hot, add the langoustines, a knob of butter and the thyme. Season and cook for 3 minutes.

In a clean pan, heat the remaining butter until frothing then add the sliced potatoes. Season then add the spinach - it will wilt down quite a bit. Once cooked through, season again. Squeeze the lemon over everything.

To serve, divide the potatoes and spinach between four warmed plates, and arrange the mackerel and langoustine on top. Garnish with thyme sprigs and any butter left in the pans.

NEIL'S RECIPES: DARK CHOCOLATE NEMESIS & CARAMEL SAUCE

“This recipe is inspired by River Cafe, one of my favourite places to eat. Read the recipe a few times before making it and take your time. Never rush cooking, it should be fun!” 

Makes 10 portions

INGREDIENTS

325g 70% dark chocolate, I use Montezuma organic, broken into pieces

125g unsalted butted, diced and softened

125g unrefined caster sugar

5 whole eggs

100ml water

A little oil for greasing

For the caramel sauce:

200g unrefined caster sugar

100ml double cream

A tiny pinch of salt

METHOD

Line a bottomless 10-inch springform cake tin with 4 layers of cling film so it reaches the corners of the tin and is watertight. Rub with a little oil.

Heat the oven to 170°C and whisk the eggs with half the sugar until very voluminous.

Mix the remaining sugar and water in a pot and heat on the hob until it reaches a syrup consistency. This should take a couple of minutes. Remove and add the chocolate and soft butter and combine with a whisk or spatula.

Add the chocolate mix to the whisked egg, and using a whisk, mix to create the cake mix.

Add this mix to the prepared tin and cook in a water bath with a tight tin foil lid on for 45 minutes to 1 hour. Remove from the oven and leave to cool to room temperature.

To make the caramel sauce, melt the sugar in a thick-bottomed pot until it’s quite dark and brown. This will take a few minutes and don't be tempted to stir it too much or it may crystalize. And never leave boiling sugar unattended. Then remove it from the heat and allow it to cool slightly before whisking in the cream. Add a pinch of salt and pass through a sieve and into a serving jug.

When ready to serve the nemesis, remove it from the tin by placing a plate, or board, on top of the tin (foil removed) and turning it upside down so the cake falls out. Cut into portions using a very clean, hot knife. Clean the knife in hot water after every cut and serve with the caramel sauce and either some ice cream or crème fraîche.

NEIL'S RECIPES: PICCALILLI

“This quintessentially British condiment is simple to make, bursting with flavour, and stores perfectly in sterilised jars. Avoid storing it in plastic containers to prevent staining from mustard powder and turmeric, which can turn it bright orange!”

Makes 4-6 Kilner jars
Cooking time 20 minutes; Prep time 50 minutes

INGREDIENTS

500g small pickling onions, peeled

1 large or 2 small cauliflowers

2 red peppers, I like the Ramiro variety

2 carrots, peeled

2 courgettes, scrubbed

15g English mustard powder

1 large red chilli, finely sliced

500ml cider vinegar

15g turmeric

170g caster sugar

2 tablespoons cornflour

A few sprigs of thyme

Good salt and pepper

METHOD

Fill a large pan with water and a small handful of salt and bring it to the boil on the hob. Meanwhile, cut the veg into bite-size pieces and place in the pot to blanch for 1 minute. Remove from the pan and refresh in cold running or iced water. Drain the veg when cold and place into a large bowl with the thyme and chilli and season with salt and pepper.

Place the vinegar in a large pan with the sugar. When just about to boil add the turmeric, mustard powder and cornflour. To thicken, the flour must come to the boil, then carefully simmer for a minute or so. Keep an eye on this. Season and add this thick yellow paste to the veg and mix thoroughly. Place into sterilised jars and serve with your next ham, pie or terrine. It also tastes great with toasted sourdough and a good salad.