Gurkensalat

Ingredients 1/2 Cucumber, 2 large tomatoes, 1/4 white onion, 2 tbsp soured cream, 1 tsp dill, 1 tsp parsley, 1 tsp white vinegar, 1/2 tsp sugar, 1/2 tsp dijon mustard.

Serves: 4 Preparation: 5 minutes (plus half an hour for chilling)

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany. Most of you will know my feelings about raw onion by now, I absolutely LOATHE it with a fiery passion and never include it in my own food, including coleslaw which is a common side dish in German cuisine. As I have, however, posted many coleslaw recipes before from the conventional carrot and cabbage combination to those including beetroot and pear, I decided to force myself to eat raw onion by making Gurkensalat instead, a cucumber and tomato salad with a creamy mustard and vinegar dressing given depth by dill and parsley. Did I pick out the onions after tasting it? Yes. Was it otherwise delicious? Absolutely.

1) Whisk together the soured cream, vinegar, herbs, mustard and sugar. Rather than use it immediately, I allowed it to rest for half an hour in the fridge for the flavours to really come together and the soured cream to thicken back up a little.

2) Slice the onion and cucumbers finely enough to be translucent when held up to the light and the tomato as it comes.

3) Stir in the dressing and serve! If, like me you are not so fond of onions, scatter them on the top and after trying them and dress the rest of the salad later!

Bratwurst with braised cabbage

Ingredients 1 white cabbage, 1 onion, 1 tsp cloves, 1 tbsp butter, 1 tbsp white wine or cider vinegar, 1 tsp mustard, 4 bratwurst sausages.

Serves: 2 Preparation: 30 minutes

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany. It feels like such a cliche and so unimaginative to instantly associate Germany with sausage, but if you look past the meat (typical vegetarian, eh?) and simply delight in the utter fragrant glory of the bed of cabbage, I can promise you that this dish is a national treasure for a very very good reason.

1) Peel and chop the onion into 1/2cm slices. Pop out the rings and add to a pan along with the butter and cloves. Sautee gently until the onion is completely soft and translucent and take the pan off the heat. Pick out the cloves and discard.

2) Cut the cabbage into 1/2cm slices, then slice into thin strips. Parboil for 5 minutes, drain and add to the pan of onion.

3) Return to the heat, add the vinegar and mustard and stir through until the cabbage becomes soft, adding a little extra butter for glossiness if desired.

4) Grill or fry the sausages for 6-8 minutes, then serve atop the cabbage.

apple & cucumber salsa

Ingredients White onion, cucumber, apple, fennel, radish, lime, white wine vinegar

Preparation: 15 minutes

It's no secret that I LOATHE onions. Nothing on this earth could induce me to eat them raw, or to eat something that is intentionally onion flavoured. They are a base ingredient, not a flavour in their own right as far as I'm concerned.
Salsa, to me manages to escape the curse of the onion due to the chilli and in this case, the onions take a back seat to the sweetness and freshness of the other ingredients. A great summer salsa, try it in a wrap with soured cream, melted cheese and BBQ'd chicken.

1) Finely dice the onion and pour over a tablespoon of white wine vinegar and the juice of 1 lime. Leave to rest for 10 minutes.

2) Finely dice the cucumber, apple, fennel and radish and stir into the onions.

3) I like to drain off most of the juice, but this is entirely a matter of taste.

Beetroot, orange & olive salad

Ingredients 2 oranges, 1 beetroot, 10 kamalata olives, Peashoots, Spinach, salad leaves, white wine vinegar, olive oil.

Serves: 2 Preparation: 5 minutes


I have been going nuts for olives recently and when toying with creating an orange and beetroot salad I wanted something really savoury to cut through the sweetness, that wouldn't change the texture like a nut would. Olive seemed the natural choice and I am in love with the results. Give this a try, it's sinfully moreish!


1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice in half, and then into segments. 


2) Peel the orange carefully with a sharp knife, then slice into each section to release the segments, free of pith.


3) Squeeze the remains of the oranges to release any juice into a bowl. Mix equal parts of white wine vinegar and olive oil with the orange juice to form a dressing, then season with salt and black pepper.


4) Toss the salad leaves in the dressing, then arrange the orange and beetroot on the plate. Pit the olives and add to the salad and drizzle over the remaining dressing.

Asparagus with orange hollandaise

Ingredients 4 eggs, white wine vinegar, zest of 1 orange and juice of 3 oranges, butter, asparagus,

Serves: 2 Preparation: 15 minutes

The nutty, slightly sulphuric taste of asparagus is perfect with dairy and eggs, and citrus fruits bring out the sweet freshness so a hollandaise sauce is the perfect partner to these long, green fingers. I prefer not to peel the stalks when served with orange as I think the extra sweetness and flavour stands up well against the slight bitterness.

1) To make hollandaise sauce separate the egg yolks from the whites, discard the whites and beat the yolks.
2) Mix 1 tablespoon of white wine vinegar with 1 tablespoon of orange juice and heat. Whisk the hot mixture into the egg yolks in a steady stream and continue to whisk until the mixture is smooth.
3) Melt 4oz of butter in a pan on a low heat and pour the egg yolk mixture into the pan in a slow stream whilst continuing to whisk. As the sauce begins to thicken take it off the heat and whisk until thick and glossy.
4) Asparagus can be boiled, steamed or grilled - personally I prefer to grill it for 2-3 minutes, it has a beautiful colour, crunchy texture and doesn't dry out. Heston Blumenthal recommends frying the asparagus off in a tiny amount of oil in a covered pan. It's entirely up to you how you prefer it.

Baked potato: tuna, peach & gherkin

Ingredients Tuna, mayonnaise, gherkin, peach, potato, 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil, mustard.

Serves: 1 Preparation: 45 minutes - 1 hour

Once you have made your perfect baked potato, you need to fill it! I have a pathalogical loathing of fish but The Boy absolutely loves it and he swears on peach and tuna as a taste-senstion combination!

1) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and a touch of mustard and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the peach and slice in half, around the stone. Pull apart and cut into slivers and then small cubes. Cut the gherkin into equal sized cubes and stir into a can of drained tuna.

3) Stir in a tablespoon of mayonnaise and rough up the mixture with a fork, adding black pepper to taste.

4) Spoon onto the potato and serve!

Tartare style parsley sauce

Ingredients  20g Flour, 40g butter, 400ml cream, 2 pickled gherkins, 1 tablespoon white wine vinegar, 15g parsley, 5g dill.

Serves: 6 Preparation: 10 minutes


I am renowned for being the world's most rubbish vegetarian. No seriously - I am allergic to mushrooms and intolerant to soya which is in EVERYTHING these days: Soy sauce, soy nuts and edamame are a no, as are most breads because of the soya flour, I can't eat most chocolate because full of cheap emulsifier called soya lecithin (or pork fat!)... I also loathe fish and I mean seriously loathe it. No matter how fresh the fish or how subtle the smell it makes me retch. The Boy, my soon-to-be husband loves it however and I'm not the sort of vegetarian who likes to inflict my personal choices on others so I cook fish for him from time to time. I created this mixture between tartare sauce and parsley sauce especially for him.


1) Melt the butter in a milk pan and whisk in the flour to make a roux


2) Finely chop the parsley and dill, dice the gherkins and add to the pan along with the double cream. Whisk briskly until the sauce increases in volume and the texture stiffens enough to coat the whisk.


3) Add the tablespoon of white wine vinegar, season with a pinch of salt and pepper and continue to whisk, off the heat until it has been incorporated.


4) I served this dolloped over rainbow trout with beer battered onion rings and steamed garden peas. The sauce will keep in the fridge for about a week and can be served warm or cold.

Beetroot coleslaw

Ingredients   White cabbage, carrot, beetroot, eggs, mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil

I have a confession to make... I LOATHE onions. I cannot eat them raw, they do not belong in salad or sandwiches and when I cook with them they are only ever the base of a sauce or soup for example... never an "active" ingredient. I do dearly love coleslaw though and think it is vastly improved from the acidic, randid, pungent slop once the onions are removed!

1) To make the mayonnaise: separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice into matchsticks.

3) Peel the carrot and slice it into matchsticks (I cut it in half, then into slices, then slice the slices into individual matchsticks.

4) Slice 3 cabbage leaves into fine strips about the length of the carrot matchsticks.

5) Stir mayonnaise into the carrot, beetroot and cabbage with a spatula and serve!

Pear coleslaw

Ingredients   White cabbage, carrot, pear, eggs, mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil

I have a confession to make... I LOATHE onions. I cannot eat them raw, they do not belong in salad or sandwiches and when I cook with them they are only ever the base of a sauce or soup for example... never an "active" ingredient. I do dearly love coleslaw though and think it is vastly improved from the acidic, randid, pungent slop once the onions are removed!

1) To make the mayonnaise: separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the carrot and slice it into matchsticks (I cut it in half, then into slices, then slice the slices into individual matchsticks.

3) Slice 3 cabbage leaves into fine strips about the length of the carrot matchsticks.

4) Peel a pear and slice the flesh from the core. Slice the fruit into matchsticks.

5) Stir mayonnaise into the carrot, pear and cabbage with a spatula and serve!

Coleslaw

Ingredients White cabbage, carrot, eggs, mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil

I have a confession to make... I LOATHE onions. I cannot eat them raw, they do not belong in salad or sandwiches and when I cook with them they are only ever the base of a sauce or soup for example... never an "active" ingredient. I do dearly love coleslaw though and think it is vastly improved from the acidic, randid, pungent slop once the onions are removed!

1) To make the mayonnaise: separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the carrot and slice it into matchsticks (I cut it in half, then into slices, then slice the slices into individual matchsticks.

3) Slice 3 cabbage leaves into fine strips about the length of the carrot matchsticks.

4) Stir mayonnaise into the carrot and cabbage with a spatula and serve!

Chicken satay

Ingredients   Chicken, broccoli, bell pepper,     noodles, peanut butter (I like Whole Earth Foods), sherry, dark soy sauce, white wine vinegar, basil oil, cayenne pepper.

1) Scoop 3 tablespoons of peanut butter into a pan and allow it to melt. Stir the chicken pieces into the peanut butter and leave to marinate for 20 minutes.


2) Add 2 tablespoons of basil oil, a tablespoon of sherry, a tablespoon of dark soy sauce and a tablespoon of white wine vinegar to a wok. Add the chicken and stir through for 10 minutes.


3) Cut the florets from the broccoli stalk and put in some water to boil.


4) Slice a bell pepper and a handful of mushrooms and add to the pan with the chicken. Stir fry for a further 10 minutes then add the noodles. Stir fry for 5 minutes, drain the broccoli and stir it through before serving.

Cranberry & carrot chutney

Ingredients Carrot, red onion, white wine vinegar, sugar, orange, cranberry juice, butter Serving suggestionBread, cranberry wensleydale, salad leaves.

1) Grate 2 carrots and half a red onion into a hot pan. Sizzle for a few seconds to dry the juices, stirring to prevent it sticking then add a knob of butter.
Continue to stir, then add orange zest and a splash of cranberry juice.
As the juice begins to evaporate (approx 5 minutes) add 2 tablespoons of sugar and a splash of white wine vinegar to caramelise the carrot and onions. Set aside to cool.

2) I served the chutney in a sandwich with cranberry wensleydale and some fresh lettuce and beetroot leaves from my garden. I collect small glass jars which are perfect to store the remainder in.

Aioli

Ingredients 2 garlic cloves, 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint oil (olive or vegetable - I'm using avocado oil today)

1) Separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one).

2) Add the lemon juice/vinegar, a pinch of salt and whisk thoroughly. 

4) Crush 2 cloves of garlic and sautee in a teaspoon of butter. Add to the eggs and lemon juice and whisk thorougly.

5) Now add the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

Aioli is fabulous as a dip with chunky chips (recipe inspired by one of my culinary heroes Heston Blumenthal) or with my tempura avocado.

Potato salad

Ingredients 10 exquisa potatoes, courgette, dill, pine nuts Mayonnaise 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint oil (olive or vegetable - I'm using basil today)

1) Prick the potatoes (you could use new potatoes but try to get exquisa, they're absolutely gorgeous) and cook in hot, salted water for 20 minutes.

2) Grate half a courgette into a mixing bowl, add the dill and pine nuts and stir through with a drizzle of basil oil. Set aside for the flavours to mature whilst the potatoes cook.

3) To make your own mayonnaise - separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

3) When the potatoes are done strain in a collander and run cold water over them until they are still warm, but not hot. Slice in half.

4) Add the potatoes to the courgette, dill and pine nuts and stir, adding the mayonnaise one spoonfull at a time.

5) Serve warm or leave to cool and eat later.

Asparagus hollandaise

Ingredients 4 eggs, white wine vinegar, lemon juice, butter, pine nuts, asparagus, rocket, watercress, brie

1) To make hollandaise sauce separate 3 egg yolks from the whites, discard the whites and beat the yolks. 

2) Mix 1 tablespoon of white wine vinegar with 1 tablespoon of lemon juice and heat. Whisk the hot mixture into the egg yolks in a steady stream and continue to whisk until the mixture is smooth.

3) Melt 4oz of butter in a pan on a low heat and pour the egg yolk mixture into the pan in a slow stream whilst continuing to whisk. As the sauce begins to thicken take it off the heat and whisk until thick and glossy.

4) Asparagus can be boiled, steamed or grilled - personally I prefer to grill it for 2-3 minutes, it has a beautiful colour, crunchy texture and doesn't dry out

5) Assemble the salad - rocket leaves and watercress, layers of sliced brie (I used Coeur De Lyon - brie should always be French and this has a wonderful honeyed flavour), then the asparagus topped with hollandaise and pine nuts.

Eggs Florentine

Ingredients 4 eggs, white wine vinegar, lemon juice, spinach leaves, bread, butter

1) To make hollandaise sauce separate 3 egg yolks from the whites, discard the whites and beat the yolks. 

2) Mix 1 tablespoon of white wine vinegar with 1 tablespoon of lemon juice and heat. Whisk the hot mixture into the egg yolks in a steady stream and continue to whisk until the mixture is smooth.

3) Melt 4oz of butter in a pan on a low heat and pour the egg yolk mixture into the pan in a slow stream whilst continuing to whisk. As the sauce begins to thicken take it off the heat and whisk until thick and glossy.

4) To poach an egg, bring a pan of water to a rolling boil and add a glug of white wine vinegar. Crack an egg into a dish without breaking the yolk and have it to hand along with a large spoon or ladle. Stir the water rapidly to create a vortex and then drop the egg into the centre of the vortex.
Scoop it out almost immediately - if the water is whirling fast enough it will have some integrity to the shape rather than resemble an octopus!

1) Serve the egg on a bed of spinach with bread or toast and a generous dollop of hollandaise.