Mash up a garlic clove with some butter if you fancy some extra flavour.
Drag the blade of a knife along the length of the bacon slices to stretch them out a little.

Slice the fat mushrooms in half lengthwise, and cut or scoop out a groove the length of the insides.
Fill the grooves with Boursin.
Smear the cut surfaces with garlic butter if you're using it.
Press the mushroom halves back together and wind bacon slices around each mushroom starting from the bottom of the stalk, until it's completely wrapped, possibly excepting the head. Pin the bacon in place with a cocktail stick right through the mushroom.
Place in a small oven dish and drizzle with olive oil and a dab of garlic butter, if using. Throw in any of the mushroom cuttings too - waste not want not!

Roast at Gas Mark 4-5 for about 20-30 minutes until the bacon is starting to crisp at the edges and the mushrooms are cooked through.
Remove the cocktail sticks and serve the mushrooms dressed with all their lovely juices.
Perhaps with a few green vegetables. Maybe some broccoli.

Preheat the oven to gas mark 4, 350°F (180°C).

Prepare the celery by discarding any outer stalks if they are coarse and damaged.
Separate the rest of the stalks, leaving the inner ones attached to the root. Clean any dirt off under cold running water. Cut the inner stalks and their roots vertically, then cut all the stalks in half horizontally.
Blanch the celery by putting it in boiling, salted water or use stock for about 5 minutes. Drain well, reserving the cooking water.
Now, in the flameproof casserole, heat 1 oz (25 g) butter and the oil, add the prepared carrot and onion and cook for about 5 minutes. I also fried up a few slices of bacon, cut into fat lardons.
Add the drained celery and 5 fl oz (150 ml) of the cooking water or stock. Sprinkle with the celery (or fennel) seeds and season with a little salt and black pepper.
Place the casserole in the oven and bake, covered, for 30 minutes or until the celery is tender.
When ready, transfer the vegetables to a shallow ovenproof dish, using a slotted spoon.
Empty the cooking liquid from the casserole into a measuring jug and make it up to 10 fl oz (275 ml) with the milk.

To make the sauce, heat the butter in a saucepan and fry the finely chopped onion until golden (I didn't bother with extra onion), then blend in the flour and cook for a couple of minutes before adding the milk mixture a little at a time, stirring well after each addition.
Bring to simmering point, still stirring, and simmer gently for a minute or two, then remove from the heat and beat in the Cheddar cheese and egg yolk.
I didn't bother with the egg either, but I wanted to re-use the mixture in smaller re-cooked servings later and didn't want the sauce setting.
Pour the sauce over the vegetables, sprinkle on the Parmesan cheese, and bake uncovered in the oven for a further 25-30 minutes or until it's heated through and the top is starting to colour.

Trim the sprouts, then slice them very thinly on a mandoline.
Break the slices up with your hands or a fork.
Grate over lemon zest and a squeeze of lemon juice.
Dress with olive oil until glistening.
Mix through some grated pecorino.
Add chopped herbs, if using.
Heat a small frying pan and dry-fry a handful of flaked almonds and toss over the salad before serving.

Roughly chop the onion, fennel and garlic and sweat in butter over a medium heat until softened.
Peel the beetroot, finely slice and add to onion and fennel.
Add bay leaves and cider and enough stock or water to cover the vegetables.
Simmer over a medium heat until the beetroot is softened.
Peel, core and slice the apples and add to pan.
Remove the bay leaves then blend the soup, in batches if necessary.
Season with salt & pepper.
Pour into bowls and garnish with a dollop of crème fraîche.

Cut the beef into chunks about 1-1½ large. Be sure to remove any silverskin or connective tissue. Especially if you're using shin.
Quarter the kidneys and remove their core along with any additional stringy bits.
Put the meat and the kidneys in plastic bags and shake up with well-seasoned flour.

Heat the dripping, or oil, in a large frying pan. Adding more along the way as required:
Fry the floured beef in batches to brown, then scoop into a pot.
Fry the floured kidney in batches until browned, then scoop into a pot.
Chop or slice the onion or leek and fry until they begin to caramelise, then scoop into the pot. De-glaze the frying pan with the stout and bubble until reduced by half. Add to the pot along with enough stock to cover everything.
Add a dash of soy and Worcestershire sauce, thyme, and a couple of bay leaves and simmer gently for 1¾ hours until the meat is tender. Adjust the position of the lid, so as to finish with a thick gravy. You may need to boil more vigorously at the end.
Taste and adjust the flavourings and seasoning. Remove the bay leaves and allow to cool.

Two hours before you want to eat, sift the flour into a mixing bowl and add the salt. Add mustard powder if using.
Rub in the suet briefly to mix together with herbs/cheese/nuts if using. Add just enough cold water to bring together into a firm dough using a knife.
Pinch off a quarter of the dough and set aside, then roll out the rest to about ½ cm thick. Butter a 1 litre pudding basin generously, and use the pastry to line it, being careful not to stretch it.

Fill the pastry with meat and gravy, stopping about 2cm from the top, and then roll out the lid and stick it on with a little cold water. Cover the basin with foil, with a pleat to allow the pastry to rise, and fashion a handle out of string to lift the basin out of the water. Put the pudding in a large pan half-filled with boiling water, cover and simmer for 1½ hours. Check the water level regularly and top up with more boiling water as necessary. Turn out and serve immediately.

Either halve the tamarillo and scoop out the flesh and seeds with a spoon, or quarter it and remove the skin with a horizontal cut with a knife by holding the tamarillo piece flat on a chopping board. Chop the flesh. Mince the other solid ingredients.
Mix everything together.
Season with salt and sugar if required to take some of the edge off the bitterness.

Break up the black pudding with a fork - avoid turning it to mush.
Fry small cubes of apple in butter to brown, then mix with the black pudding and some chopped herbs.

Stuff the poussin with the mixture, lard the breast and top of the legs with bacon and roast at Gas Mark 5-6 for about an hour until the stuffing is hot in the centre.
Insert a cake tester, then touch it to your lower lip to check the temperature.
If the bacon starts to burn, cover the bird loosely with tin foil. Leave the bird loosely covered to rest for 10-15 minutes.

Peel the remains of your apple and cut ¼" slices across the near-middle. Remove the cores if necessary.
Roll in soft brown sugar, then fry both sides over high heat in clarified butter until nicely caramelised.

To serve, carve away the birds legs and breasts.
Scoop some stuffing from inside, pile onto fried apple disks and decorate with chicken pieces.

Cut a beetroot into cubes, or use the small end of a melon-baller to carve out spheres of beetroot.
Juice the leftover parts, and two more beets until you have enough juice to cover the balls.
Throw in a half dozen pieces of liquorice and simmer gently until the beetroot is cooked.
Drain to serve.

Peel and trim the celeriac and simmer in salted water until softened, but not collapsing.
Cut into chips and deep-fry twice: First at 140°C until cooked but not coloured, then 190°C until brown.

Slice garlic and shallots or red onion.
Fry until coloured in a little butter along with any spare parts of herbs you have.
De-glaze with red wine, and throw in a large handful of raspberries while you bubble off the alcohol.
Add the liqourice-y juice from cooking liquorice beetroots and continue cooking until the raspberries completely collapse.
Strain the sauce, return to the pan, and bubble until reduced to a sufficiently thick syrup.