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with the flour with the addition of a little salt and pepper, a second with the beaten egg and milk and a third with the breadcrumbs and chopped parsley.

      4 Put the cheese wedges into the seasoned flour and turn until coated, then shake off the flour. Transfer the cheese wedges to the egg and milk mixture, turn until coated then shake off the excess and place in the breadcrumbs and turn until coated. If you are nervous of the cheese melting too much in the deep-fat fryer, you could repeat the entire process again to give a second coating. Transfer the cheese to the fridge and allow to rest until you are ready to cook it.

      5 Heat the oil for deep-frying in a deep-fat fryer or deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds. Carefully drop the cheese wedges into the hot oil and deep-fry for about 2 minutes or until the breadcrumbs have turned golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve immediately with a large spoonful of the plum chutney and some fresh salad leaves.

      POTTED SHRIMP

      The beauty of this starter (appetizer) is how few ingredients it needs and how quick it is to make. One of my personal favourites, Catherine and I often have this for supper, but I also like to make it for dinner parties as it’s a stylish dish, perfect for formal occasions.

      SERVES 6

      110g/4oz/1 stick butter

      450g/1lb raw langoustines (Norway lobster), peeled and de-veined

      ½ tsp cayenne pepper

      Salt and freshly ground black pepper

      6 small fresh thyme sprigs

      TO SERVE

      Brown bread

      Lemon wedges

      Green salad

      EQUIPMENT

      6 small pots or ramekins

      1 Heat the butter in a large wide-based saucepan, add the langoustines together with the cayenne pepper and heat gently without boiling. Once the langoustines are gently cooked, season lightly with a little salt and pepper then divide the langoustines among the small pots or ramekins and press down gently.

      2 Divide any of the remaining butter still in the pan among the pots or ramekins then put a small sprig of thyme on top of the butter and, using a spoon, press it down into the butter slightly. Grind some black pepper over the top.

      3 Place the pots or ramekins in the fridge for a few hours until set. Serve the potted shrimp with some brown bread, lemon wedges and a large green salad.

      ROASTED VEGETABLE SALAD

      This salad is substantial enough to serve on its own, or can be served as part of a barbecue or buffet. You could also try adding some Parmesan shavings or chunks of feta or goat’s cheese for an extra element. The salad will keep happily in the fridge for 3–4 days.

      SERVES 6–8 (V)

      2 aubergines (eggplants), chopped into large chunks or slices

      3 red (bell) peppers, chopped into large chunks or slices

      3 green (bell) peppers, chopped into large chunks or slices

      2 courgettes (zucchini), chopped into large chunks or slices

      1 red onion, unpeeled and quartered

      1 garlic bulb, unpeeled and chopped

      3 ripe plum tomatoes, chopped into large chunks

      5 tbsp olive oil

      Salt and freshly ground black pepper

      A pinch of chopped fresh rosemary

      A pinch of chopped fresh thyme

      3 tbsp balsamic vinegar

      1 tbsp chopped fresh flat-leaf parsley

      1 Preheat the oven to 190°C (375°F), Gas mark 5.

      2 Place all the vegetables in a large roasting tray and drizzle with about 2 tablespoons of olive oil then season lightly with a little salt and pepper. Add the chopped rosemary and thyme to the tray and roast in the oven for 20–25 minutes. Remove from the oven and allow to cool.

      3 Once the roasted vegetables are cool, peel the onion and garlic and place them with the remaining vegetables in a large bowl with the rest of the olive oil, the balsamic vinegar and parsley. Season to taste and stir gently to combine. Either use immediately or chill, covered with clingfilm (plastic wrap), until ready to use. Just make sure to give it enough time to come back up to room temperature first. To serve, spoon the roasted vegetable salad on to serving plates.

      TIP

      Alternatively, cook the sliced vegetables on a hot barbecue (grill). Mix together the remaining olive oil, the vinegar and the parsley and pour over the roasted vegetables.

      WARM SALAD OF GORGONZOLA CHEESE AND HONEY ROASTED PEACHES

      The sweetness of the fruit in this salad works wonderfully alongside the delicious creamy flavour of the cheese. It’s a beautifully simple recipe but one that looks and tastes gorgeous and your guests will be talking about it long after the meal has finished.

      SERVES 4

      25g/1oz/¼ stick butter

      4 large peaches, halved or quartered and stoned (pitted)

      150ml/5fl oz/²/₃ cup runny honey

      Juice of ½ lemon

      2 fresh thyme sprigs

      Mixed lettuce leaves (salad greens)

      110g/4oz Gorgonzola cheese, crumbled

      1 Melt the butter in a large frying pan until bubbling, add the peaches and mix them around until they are coated in the butter. Cook gently for 2 minutes until just beginning to soften. Add the honey to the pan together with the lemon juice and the thyme, then bring the mixture to the boil and cook for 1–2 minutes until the peaches are fully caramelised, which will happen because of the honey reduction. Remove the pan from the heat and allow the mixture to cool slightly for a moment or two.

      2 Arrange the lettuce leaves in large bowls. Top with the crumbled Gorgonzola cheese and neatly arrange the roasted peaches on top. Drizzle with the thyme-infused honey left in the pan and serve.

      ROASTED VEGETABLE COUSCOUS SALAD

      Couscous itself can be quite bland, so it’s important to add lots of different flavours, such as these roasted vegetables, to really bring it to life.

      SERVES 6–8

      1½ mixed (bell) peppers, such as red, green and yellow, chopped into bite-sized pieces

      1 large red onion, peeled and chopped into bite-sized pieces

      1 large courgette (zucchini), chopped into bite-sized pieces

      1 small aubergine (eggplant), chopped into bite-sized pieces

      12 cherry tomatoes, diced

      25ml/1fl oz/¹/₈ cup olive oil

      225g/8oz/1¹/₃ cups couscous

      500ml/18fl oz/generous 2 cups chicken stock (see Chapter 5)

      Salt and freshly ground black pepper

      Juice and finely grated zest of 1 lemon

      4 tsp chopped fresh mint

      4 tsp Basil Pesto (see Chapter 5)

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