Lesley Waters Live Cooking Demonstrations

On Saturday 29th July, Lesley Waters will be cooking up a storm at our launch event!

Lesley will be performing a number of live cooking demonstrations throughout the day, including starters, mains, desserts, sides and snacks. Whether you’re a keen foodie or someone who’s a bit fussy and wanting to try new things, you NEED to check out the delicious recipes being cooked on the day!

Take a look at some of the recipes that Lesley will be cooking at our launch event below:

SCALLOPS AND CHORIZO WITH A WARM SHERRY DRESSING
Serves 4

For the chorizo and scallop salad
200g chorizo, chopped
12 scallops
250g baby plum tomatoes, halved
good splash dry sherry
small bag of rocket

1. To make the chorizo and scallops, simply heat a large frying pan and fry off the chorizo for 5 minutes until golden and all the oil has oozed out. Remove the chorizo from the pan and set to one side.

2. Turn up the heat and toss through the scallops and stirfry for approx 2/ 3 minutes remove from the pan and set to one side.

3. Add the tomatoes to the pan over a very high heat for a few minutes or until the tomatoes are heated through . Add a good glug of sherry and flame. Add the scallops and chorizo back into the pan and toss through Season to taste.

4. Serve with a rocket salad.

SALT AND PEPPER LAMB FILLETS WITH FRESH MINT DRESSING

Serves 4

There’s something about lamb and mint that you just can’t beat. I’ve updated the classic mint sauce and turned it into a light refreshing dressing.
Serve with Beetroot Hash for extra zing, see below.

3 medium sized lamb neck fillets
2 garlic cloves, crushed
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
pinch of sugar
4 tablespoons chopped fresh mint
150g (5oz) baby leaf spinach
1 x 400g canned butter beans, drained, rinsed
1 red onion, thinly sliced

1. Place lamb in a non-metallic bowl, add garlic, 2 tablespoons of balsamic vinegar and 1 tablespoon of the olive oil. Season with freshly ground black pepper. Turn the lamb steaks in the marinade to coat well. Set aside for 20 minutes or longer if possible.

2. To make the dressing, whisk remaining oil, vinegar, sugar and mint together in a large bowl. Season with a little black pepper. Set aside.

3. Heat a griddle pan until hot. Add the lamb fillets season with a little sea salt and cook for approx 3/4 minutes, turning them to brown on all sides for medium or cooked longer to your liking. Allow the lamb to rest for 5 minutes before slicing. Pour in the marinade and allow to bubble making a glaze for the lamb steaks.

4. Meanwhile, add the spinach, butter beans and red onions to the dressing and toss gently to combine. Divide salad between 4 large serving plates. Dot with the roasted beetroots and serve straight away with lamb steaks.

BEETROOT HASH
Serves 4

425g raw beetroot, peeled
1 large red onion, peeled and finely sliced
5tbsp rapeseed or olive oil
approx 3/4tbsp good quality balsamic vinegar

Peel the beetroot and coarsely shred it through the food processor. Toss everything together and season well with sea salt and black pepper. Allow to stand for 30 minutes before serving.

LUXURY HUMMUS
SERVES 4

410g can butterbeans, drained and rinsed
3 tablespoons tahini paste
2 cloves garlic, roughly chopped
juice 1 lemon
8 tablespoons olive oil
1 tablespoon warm water
salt and freshly ground black pepper
2 tablespoons chopped parsley
1 tablespoon pine nuts toasted
½ teaspoon crushed chilli flakes

pitta bread, to serve

1. Place the butterbeans, tahini paste and garlic in a food processor and whiz until smooth. Add the lemon juice, 6 tablespoons of the olive oil and the water. Whiz again until very smooth. Season well with salt and pepper.

2. In a bowl, mix together the parsley, pinenuts, chilli flakes and the remaining olive oil.

3. To serve, put hummus in each serving dish and top each with a spoonful of the parsley mixture. Drizzle with olive oil.

SUMMER BAKEWELL TART

Serves 8-10
This tart is delicious served with summer berry fruits ( see below )and thick cream.

For the pastry
250g plain flour
85g rice flour
210g butter, diced & chilled
55g caster sugar
1 orange, zest only
1 large egg, beaten

For the frangipane
100g butter
100g caster sugar
1 egg & 1 egg yolk, beaten together
100g ground almonds
2 tablespoons flour

85g flaked almonds
Icing sugar for sprinkling

1. Preheat the oven to 200C/400F/Gas Mark 6. Line a large baking tray with non-stick baking parchment.

2. Place the flours in a bowl and using your fingertips, rub in the butter. (Or briefly whizz together in a food processor). Stir in the sugar and orange zest. Stir in the eggs and enough cold water to bring together to form a dough.

3. On a lightly floured surface, roll out the pastry very thinly into a rectangle approx. 36cm x 24cm. Transfer to the lined baking tray.

4. For the frangipane, in a bowl beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Add the flour and fold in the ground almonds.

5. Using a flat bladed knife, carefully spread the frangipane in a thin, even layer to cover the pastry base leaving a 1cm border around the edges. Sprinkle over the flaked almonds and lightly push them into the frangipane.

6. Bake in the oven for 20-25 minutes until the pastry and frangipane is golden and cooked. Best served warm sprinkled with icing sugar and with thick Greek yoghurt or thick Dorset cream.

INSTANT BERRY JAM

Serves 4

Amaretto can be added in place of the vanilla for a boozy kick.

1 small punnet raspberries
1 tsp vanilla bean paste
1 tbsp icing sugar
1 small punnet strawberries, hulled and halved.
2 tbsp blueberries

1. In a small bowl mash 2/3rd of the raspberries with the vanilla bean paste and the icing sugar, until mushy and jam like.
2. Stir through the remaining soft fruits and pile into a small Kilner jar.