Double-baked mushroom soufflé with mushrooms, shallots and baby leeks

This indulgent twice-baked soufflé is just the ticket for a spot of sophisticated comfort food. Ingredients For the mushrooms and shallots 75g/2½oz unsalted butter 1 tbsp olive oil 2 shallots, peeled and left whole 100g/3½oz …

Deep-fried Goosnargh egg with wild mushroom, toasted brioche and truffle mayonnaise

This incredible breakfast of fried breaded eggs and mushrooms will certainly make an impression. Go on. It’s Christmas. Ingredients For the deep-fried egg 2 tbsp white wine vinegar 5 free-range eggs salt and freshly ground …

Deep-fried chicken wings with barbecue sauce and griddled fillet steak with chilli sauce

Quick and easy, but so rewarding. Make your own sweet, sticky sauces for this chicken and steak meat-fest – ideal for the barbecue. Ingredients For the bbq sauce with deep-fried chicken wings olive or sunflower …

Deep-fried oysters with Kilpatrick dressing and onion and mouli pickle

Ingredients For the Kilpatrick dressing 25g/1oz butter 2 shallots, finely diced 8 rashers streaky bacon, cut into lardons 1 tbsp Worcestershire sauce 2 tbsp finely chopped flatleaf parsley For the deep-fried oysters vegetable oil, for …

Deep-fried soft-boiled egg with mushrooms, toasted brioche and herb mayonnaise

For a truly indulgent breakfast, try deep-frying the eggs and making your own tarragon and parsley mayonnaise. Ingredients For the deep-fried soft-boiled egg 2 tbsp white wine vinegar 5 free-range eggs 110g/4oz plain flour 200g/7oz …

Duo of lamb with paloise sauce and crushed new potatoes and green beans

Kick your lamb chop supper up a notch with a mixture of textures, flavours and a classic French paloise sauce. Ingredients For the paloise sauce 200g/7oz butter ½ bunch fresh mint, plus 2-3 tbsp chopped …