1.To make the brine mix 2.5litres of water with the table salt 15g thyme 15g rosemary 20g garlic bay leave and 4g star anise in a saucepan. Bring to the boil then simmer until the salt is dissolved. leave to cool. 

2. Put the brisket in a large container and pour over the cold brine. Cover and fridge for four hours. 

3. Wash the briskets toughly with running cold water to remove the brine 

4. To make the Dry Rub; combine smoked paprika light brown sugar salt each garlic & onion powder ground cumin and black pepper chilli powder & 15g each rosemary & thyme chopped. Roll and massage the rub until well coated all over. 

5. In a hot green egg or char grill both sides until we'll coloured set aside. 

6. Peel and roughly chop the onions carrots and celery. Slice the garlic 

7. Heat a saucepan saute the vegetables until golden add the garlic star anise rosemary and thyme. Cook for a further 5 mins add the tomato puree cook out for 2 minutes. Finally add the chopped tomatoes 2.5 litres water and the beef stock powder. Bring to the boil and skim. 

8. Place the brisket into the tray pour the stock onto the brisket and submerge. Cover with parchment paper and foil cook for 6-8 hours.at 120*C. After two hours turn the brisket over then again after another two hours turn again. Cover with foil and cook for the remaining timer until moist and soft. 

9. Remove the brisket carefully from the stock and press between to two trays with weight on top leave in a fridge overnight. 

10. Blend the stock pass. Add the BBQ sauce to the stock this will be used later to glaze and for the sauce. 

11. Remove the brisket from the trays and cut into 150g pieces. and glaze with BBQ sauce.

BBQ brisket Jim Beary

Energy

Fat (g)

Sat Fat (g)

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1. Sweat all the vegetables down along with the thyme, bay leaf and rosemary.

2. Add the stock and the barley and cook till the barley is tender. 3. Stir in the parsley and serve

Pearl Barley Broth

Butter slices of bread right to the edges, including corners.

Layer the buttered bread in the dish, ensuring no overlapping.

Use plenty of mixed dried fruits (instead of just sultanas) and scatter some extra fruits on top.

In a bowl, whisk together, eggs, milk, sugar and ground nutmeg (you may add a bit more for stronger flavour)

Pour the custard evenly over the bread and fruit layers.

Sprinkle an additional ¼ tsp of nutmeg over the top.

Bread and Butter Pudding

1. Preheat the oven to 170C. Roast the hazelnuts in the oven for 6-8 minutes then roughly chop. 

2. Soak the dates in the boiling water (enough to cover) for 10 minutes. 

3. Drain the dates, reserving the water. Put 60g cocoa, the dates, hazelnuts and coconut into a blender. Blend together to form a stiff dough, adding the reserved date water to help bind the mixture if required (you don’t want it too wet). 

4. Roll the mix into 30 even balls and coat in the remaining cocoa powder. Store in an airtight container.

hazelnuts truffles

2. Add the saffron to 1 tbsp warm water and let it sit for 10 mins to infuse. Then strain the water from the saffron and whisk the liquor into the aioli. Set aside. 

3. Bring the vinegar to the boil in a small saucepan and add the sugar, stir and once dissolved, pour into a bowl. Add the onion and cover. Leave to sit for 1 hour. 

4. In a pestle and mortar or food processor, place the rosemary, parsley, garlic and thyme and 2 tsp of oil and bash/blend to a paste. 

5. Rub the chicken with the paste and roast in the oven for 80 mins. 

6. Once the chicken is cooked allow to rest for 30 mins. Then pull the meat off the bone. Roughly shred the meat with two forks. 

7. Toss the chicory in 1 tsp oil. Place the chicory in a frying pan on a medium to high heat and caramelise on all sides. Once, you have achieved good colour, squeeze the lemon juice on the chicory. 

8. Place an even spreading of Manchego on each slice of bread and place under a hot grill to melt the cheese. 

9. Add the pulled chicken to the aioli mix and gently combine. 

10. To construct the salad: lay once piece of chicory on the base of a bowl. Top with a quarter of the rocket and quarter of the pickled onions. Place a portion of chicken on top and finally top with the cheesy crouton.

Chicken & manchego

1. PREP: Soak the oats in equal parts water to oats till water is absorbed (Overnight). Peel and half orange. Wash and roughly chop carrot. Peel banana and chop. Peel ginger and roughly chop. 

2. Place all the ingredients in a high speed blender and blitz for 1 minute or till smooth. Add water if consistency is too thick. Taste and adjust ginger turmeric & banana (for sweetness) to your preference.

carrot & ginger smoothie

1. In a food processor combine the oats, fruit, blanched almonds, dates and half of the ground almonds. Blend until you have a coarse paste (add some of the juice left from the defrosted berries if needed). 

2. Transfer the mixture to a bowl and leave to sit for 15 minutes so the oats can absorb some moisture to allow the bites to hold their shape when rolled. 

3. Make 50 balls out of the mixture and coat in the remaining ground almonds. 

4. Store in the fridge in an airtight container.

almonds berries bites

1. Peel the carrots stone the plums core the apples zest the oranges and remove the pith. 

2. Place all the ingredients in a good blender and blend until completely smooth.

carrots and apple smoothie

1. Remove the core from the pear and dice into 1cm squares.

2. Cook the spelt till tender and rinse well. 

5. Cook lentils till tender and rinse well.

6. Mix all ingredients together well and correct seasoning.

Spelt, lentils, celeriac & pears

1. Cook the lentils till tender and set aside 

2. Drizzle the squash with olive oil and roast at 200*c till tender and set aside. 

3. Sweat the onions and garlic in the olive oil until soft and then add the tinned tomatoes, basil, paprika and veg stock and cook for a further 20 minutes. 

4. Blend until smooth adding a little water if too thick. 5. Stir in the pre roasted squash and cooked lentils

squash, lentils & tomato soup

1. Melt the olive oil and butter in a saucepan over a medium heat, add the onions and leeks and fry for 5-8 mins until translucent but not browned. 

2. Add the cauliflower, water and vegetable stock powder, bring to the boil, reduce the heat slightly and simmer for 10-15 mins until the cauliflower is tender. 

3. Meanwhile, put the haddock in another pan and cover with the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones. 

4. Put the reserved milk and flaked haddock in the pan with the cauliflower soup and heat. 

5. For the croutons heat the olive oil and butter in a pan, add the croutons and fry till golden. 

6. Sprinkle with the Parmesan, toss well and drain on kitchen towel. 

7. Season and sprinkle over the soup to serve.

smoked haddock & cauliflower

1. To make the sunflower seed and chive cream: Lightly toast the sunflower seeds, place in a pan covered with 50ml water and cook until they soften. With the exception of the chives, blend all ingredients together in a vitamix until smooth, adding a little more water to achieve a double cream consistency. Remove from the blender and once cooled add the chives. 

2. To make the pickled red onions: Peel and thinly slice the red onions, place all ingredients except the onions in a pan, bring to the boil, sieve and pour hot liquid over the red onions, cover whilst still hot and allow to cool naturally. Refrigerate for 24 hours. 

3. To prepare the salad. Cube the beetroot into 2cm dice. Preheat oven to 200°C. Place the cubed cooked beetroot on a roasting tray, toss with 15ml olive oil and season. Roast in the hot oven for about 20 minutes or until a little colour is gained. Allow to cool. Build the salad on a platter with the salad leaves, beetroot, pickled red onions and sunflower seed and chive cream and finish with the toasted walnuts and chopped chives.

Roast beetroots and walnuts

1. Put the flour, semolina, sugar, and salt into a bowl add the butter and rub until mixture forms a crumb. Gradually add the milk until mixture forms a ball.

2. Knead mixture for a few minutes until a soft dough is formed. 

3. Leave the dough to rest for approx 1 hour, then cut the dough in 105g portions and leave to rest for another 30 minutes.

4. Heat oil and Gradually add them in batches to the hot oil and cook until golden and puffy. Drain on kitchen paper and serve.

fried dumplings

1. Quarter the red and white cabbage, remove core & shave finely on a mandolin. 

2. Peel and coarsely grate the carrots. Slice the spring onions and toast the sesame seeds. 

3. Pick and chopped the coriander. Half, seed and slice the red chilli. 

4. Mix all the ingredients together and check the seasoning. 

6. Blend all ingredients together in a mixer

Carrots, cabbage & chilli slaw

1. FOR THE MIRIN DRESSING: mix together the rice vinegar and mirin and bring to a simmer mix in the miso paste and cook gently until reduced and light brown in colour.
2. Peel the shallots and cut into thin wedges with the root still intact season with salt and pepper olive oil and a pinch of chilli flakes then roast at 190c for 20 - 25 minutes until golden brown and cooked.
3. Remove stalk and finely slice the shiitake mushrooms oil lightly with olive oil and season cook at 190*c for 15 minutes until semi dried and shriveled.
4. Peel the broccoli stalk and break the broccoli into florets keeping the stalk
blanch in boiling salted water leaving it al dente refresh in iced water then drain well. Grill the broccoli until well charred allow to cool.
5. Pick the tarragon leaves.
6. Dress the broccoli with miso dressing add the poppy seeds tarragon shiitakes and shallots and a squeeze of lemon juice. Mix well and garnish the
salad with tarragon leaves.

broccoli & miso

1. Dice the feta. Wash and finely chop the parsley leaves and set aside. Toast the pumpkin seeds in the oven or in a dry pan. 

2. For the haricot & tomato stew; Peel, half and chop the onions. Peel and finely grate the 1 garlic clove. In a pan, heat a drizzle of olive oil, add the onions and cook until golden. Then add in the garlic and thyme, cook for a further 2 mins. Add the paprika and chilli flakes and then the tomato paste and tinned tomatoes. Bring to the boil. Add the sugar, season with freshly cracked black pepper and salt. Cook for 1 hour on a low heat. Then add the haricot beans, cook for a further 10 mins. Add half the parsley to the haricot and tomato stew just before serving. 

3. For the marrow/courgette; Wash and cut the marrow/courgette into 2cm rounds and some in half lengthways. Drizzle over the olive oil and lemon zest. Rub the ezme paste onto the courgette/marrow and feta. Preheat oven to 230°C, season the marrow / courgette with the remaining salt and pepper. Roast the marrow/courgettes for 5-6 mins until charred and the vegetables are cooked. 

4. Remove from heat and squeeze over the lemon juice. Do the same with the feta, cook for 2 -3 mins in the oven until charred. 

5. To serve; Spread half the haricot and tomato stew onto a serving plate, add the marrow/ courgette, place the feta on top and finish with the toasted pumpkin seeds and a sprinkling of parsley.

Charred courgettes & feta

1. Peel the parsnips, carrots, ginger and onions. 

2. Weigh out 150g parsnips and together with the carrot dice into 1cm cubes. Lightly season and mix with 10ml olive oil and roast at 190°C for 20 minutes. Reserve. 

3. Chop up the rest of the parsnips roughly, season and mix with 10ml olive oil, roast at 190°C for 15 minutes. 

4. Dice the onions, garlic and ginger, add 15ml olive oil to a pan and gently fry the vegetables until soft. 

5. Add the roughly chopped and roasted parsnips- but not the reserved vegetables - vegetable stock and apple juice, to cover the vegetables adding a little water if necessary and simmer until everything is soft. 

6. Blend until smooth, adjust consistency as necessary and season. 7. Add the reserved roasted vegetables and stir through, sprinkle with chives and serve.

Chunky roast parsnip soup

1. Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

2. Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

5. When almost set, invert on a plate and slide back into the pan and cook a few more minutes.

6. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.

spanish omelette

For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.

Add the lemon juice and zest and whisk well.

Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.

For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.

Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.

Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.

Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.

Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.

Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.

Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)

When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.

To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

lemon posset

1. Soak the oats in equal parts water to oats till water is absorbed (Overnight). Core the pear. 

2. Place all the ingredients in a high speed blender and blitz till smooth. Add more water if consistency is too thick. Serve over ice.

blueberry & pear smoothie

1. For the Buttermilk Chicken: Cut the thighs into 2 even pieces then add the chicken to the buttermilk coat well and leave refridgerated overnight. 

2. Prepare the Charcoal Aioli & Dredging flour to spec. 

3. Prep the gems break into leaves wash & drain well. Halve the bun. Heat fryer to 160*C and oven to 180*C. 

4. Lift the chicken from the buttermilk lay in the dredging flour and coat well add again to buttermilk then flour again then shake off excess flour deep fry in small batches until golden and crispy then transfer to oven on greaseproof paper or wire rack for 8 minutes or until core reaches 75*C. Return to the fryer to crisp up. 

5. Squeeze 20g charcoal aioli on to the bottom halve of bun then lay 10g gem leaves then the 2 chicken thigh halves. Squeeze another 10g charcoal mayo on top of the chicken then 10g gotcha ketchup then close.

Buttermilk Chicken burger

charcoal aioli

Dredging flour

1. Place all the ingredients in a thermomixer and blend with 800ml water.

green goddess smoothie

1. Wash and cook the new potatoes in salted water with the thyme, takes approx. 20-25 minutes. Once cooked, drain, and cut the potatoes into bite sized pieces. 

2. Finely chop the parsley leaves and chives. Wash and finely slice the spring onions. 

3. For the preserved lemon yoghurt; Cut the preserved lemons in half, remove the seeds. Add to a food processor along with maple syrup and coconut yoghurt, blitz to combine. Check seasoning. 

4. For the cabbages; Prep the cabbages by removing the stalk if needed, cut into large pieces, wash, spin the leaves dry. Peel and finely chop the ginger and garlic. Deseed and finely slice the red chillies. Zest and juice the lemons. 

5. In a saucepan on a medium heat, pour in the oil, add the cumin seeds. Once the seeds begin to sizzle, add the garlic and chilli and stir well, ensuring the garlic doesn’t burn. Add the dry spices and lemon zest. Add the potatoes and cook for 4 mins until they take on colour. Then add the cabbage leaves, cook for a few minutes on the heat, remove from the heat and cover for another two mins to steam the cabbage and potatoes. 

6. Remove the cover and mix together. Pour in the lemon juice, half the sliced spring onions and season generously with the salt and pepper. Stir in half the chopped parsley and chives. 

7. To serve; Transfer to a serving dish and top with lemon yoghurt, crispy shallots/onions, remaining spring onions and herbs.

Spiced cabbages & potato salad

1. Make a strong espresso and dissolve 2 teaspoons of caster sugar into 2 tablespoons of the hot coffee. Set aside.
2. Place a saucepan of water over moderate heat and fit a heatproof glass or china bowl snugly over it, ensuring the base doesn't touch the water. Break the dark chocolate into small pieces and place them in the bowl with the sweetened espresso. Avoid stirring until the chocolate has fully melted. Once melted, add the unsalted butter and stir gently until combined.
3. In a separate bowl, add 120g of caster sugar to the egg yolks and beat until the mixture becomes thick, pale, and creamy.

4. In another bowl, whisk the egg whites until they are thick and fluffy, forming soft mounds. Be careful not to overwhip the egg whites.

5. Using a metal spoon or plastic spatula, gently fold the melted chocolate into the egg yolk and sugar mixture. Then, carefully fold in the whisked egg whites, ensuring that no streaks of egg white are visible.

6. Pour the mousse mixture into small pots or glasses and refrigerate for at least 2 hours to set.

7. Optionally, decorate with sugared rose petals before serving for an elegant touch.

Espresso chocolate mousse

1. Pre heat the oven to 160°C. Roughly chop the potatoes, tomatoes and mushrooms.
2. Line a baking tray or saucepan with parchment paper. Chop the parsley.

3. Spread the chopped ingredients across the tray. Whisk the eggs together with the parsley and pour over the filling.
4. Bake at 160°C until cooked and the core temperature is reached.
5. Portion and serve.

Breakfast tortilla

1. Halve and the quarter the butternut squash dress with olive oil and seasoning and roast for 40 minutes at 220*C.
2. Peel and cut the red onion into 6 wedges break up into pettles and dress with olive oil sherry vinegar some thyme sprigs salt and peper. Roast for 15 minutes at 190 degrees. Once cooked dress with a little more vinegar.
3. Mix one jar of tahini paste with 200ml water 5g crushed garlic juice of 1 lemon and salt and pepper.
4. Place some rocket on a platter then the butternut squash. Dress with the roasted red onion tahini dressing sprinkle with za'atar and chopped parsley.

squash & tahini salad

1. Infuse 60ml pomace oil in the charcoal as per instruction. 

2. Trim the tops of 120g whole bulb drizzle with 20ml pomace oil and wrap in foil roast at 180*C for 90 mins then remove squeeze garlic from skins and blend in to mayo with the juice from half a lemon salt and charcoal oil.

1. Reserve some of the seeds and raisins before placing all the items into a pan and cook over a low heat until the grains have softened. 

2. Sprinkle the seeds and raisins on top and tuck in.

Wholesome porridge

1. Prepare & chop the onions courgettes carrots & peppers in to rough dice.

4. Heat the oil in a pan. Add the garlic & vegetables (excluding the courgettes) fry until soft.

5. Add the courgettes & the chilli powder. Cook for a further approx 2-3 minutes.

6. Add the chopped tomatoes & tomato puree. Stir well until all combined.

7. Add the kidney beans & simmer all for approx 30 minutes or until tender. 

vegan chilli

1. Preheat an oven to 180*C. Wash and fork the potatoes. Place on a salted baking tray and bake in the oven for 45 mins -1hr or until soft. 

2. Cut and scoop out the fresh and press through a potato ricer or moulin. Allow to cool for 5 mins. You should have 1.15kg dry mash. 

3. Add the flour nutmeg salt and parmesan to the potato and lightly mix. Beat the eggs and add. Again mix lightly. 

4. On a floured surface roll out the gnocchi mix by hand cut and shape. Cover a tray with semolina and place the gnocchi on top. 

5. Then drop the gnocchi into a pot of simmering salted water with olive oil. cook for 2-3 mins or until the gnocchi rise to the top of the water. 

6. Remove and pan fry in a pan with olive oil until golden brown.

chive & parmesan gnocchi

1. Defrost the soya bean in the fridge overnight. 

2. Cook the quinoa in salted boiling water refresh & drain well. set aside for service 

3. Drain the feta & olives keep separate. 

5. Prep the broccoli florets blanche in salted boiling water for 3 minutes then refresh. 

6. Wash & halve the cherry tomatoes. the pomegranate. peel & finely dice the onion deseed & bang out the pomegranate. 

8. Toast the pumpkin seeds in a hot pan until golden brown or toast in oven. 

9. Combine the mustard vinegar & oil in a bowl for the dressing season add to squeesy bottle for service. 

10. Assemble in bowl layering spinich quinoa & broccoli florets. Mix together tomatoes parsley soya beans & red onion. Randomly place on top of base salad in bowl 

11. Finish with feta pomegranate pearls & toasted pumpkin seeds. drizzle with dressing & serve

Quinoa super food salad

1. Heat the oil in a deep saucepan, add the sweet potatoes, carrots, ginger and cumin and fry over a high heat, stirring, for 10 minutes.

2. Add the stock, bring to the boil, then season with salt and black pepper. Cover with a lid and simmer over a low heat for 20-30 minutes.

3. Carefully scoop out half the vegetables into a bowl using a slotted spoon. Whiz the remainder in a processor or blender until smooth, then return to the pan.

4. Add the reserved vegetables, bring to the boil again.

5. To serve, garnish with a swirl of yoghurt and some chopped chives.

Sweet potato and cumin

1. Line a baking tray with grease proof paper. 

2. In a bowl, mix the yogurt with the honey, vanilla and peanut butter (if using). Add the banana slices and gently toss to coat.

3. Scoop a small spoonful and place in the paper liners. Freeze 1-2 hours.

4. Melt the chocolate and coconut oil together in a bowl in the microwave. Dip each frozen cluster in the chocolate and place on a parchment-lined baking sheet. Freeze until completely frozen, 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and enjoy!

Banana & Yoghhurt Cluster

Tip the flours into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

Tempura batter

Preheat the oven to gas 7, 220°C, fan 200°C.

Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20 minutes (stirring halfway), or until soft and caramelised.

Using a food processor or a potato masher, roughly combine the chickpeas, cumin, the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.

Sweet potato falafel

Split vanilla pod lengthwise and scrape out seeds. Place seeds and vanilla pod in mixing bowl.

(Thermomix) Add milk, egg yolks, sugar, salt and cornflour in mixing bowl and cook 7 min/90°C/speed 3.

Transfer vanilla custard to a serving bowl or individual dessert bowls and remove vanilla pod. Serve lukewarm or cover with cling film in direct contact with the custard and store in refrigerator until ready to serve.

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