Preheat the oven to 400 °F (200 °C). Oil a baking dish with olive oil.

Use a small knife to cut eyes, nose, and mouth into the flattest side of each pepper, just like a jack-o'-lantern. Cut around the seedpods and remove the tops, trimming and discarding any seeds from under the stems. Trim the white membrane from the inside of each pepper and shake out any seeds. Place in the prepared baking dish.

Mix together ground beef, salt, pepper, cayenne, Worcestershire sauce, garlic, green onions, melted butter, ketchup, Cheddar cheese, and rice in a bowl until well combined.

Stuff mixture evenly into peppers and cover with the pepper tops. Wrap the baking dish loosely with foil and place on a sheet pan.

Bake in the upper center of the preheated oven for 1 hour. Remove the foil and continue baking until peppers are tender and ground beef is cooked through, 10 to 15 more minutes.

Place stuffed peppers on a few tablespoons of warm tomato sauce. Serve immediately with more sauce on the side.

Blend your salad until it's smooth, thinning with the liquid of your choice.
Flavour.
Season.
Serve with a drizzle of fine olive oil, a few torn herbs, a swirl of sour cream or a dollop of yoghurt. As you prefer.

Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours. Preheat the oven to 450°F/230°C/Gas Mark 8. Lightly grease a 9x13-inch casserole dish.

Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine. Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes. While the rice is still hot, transfer it into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165°F (74°C).

While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water (maybe a splash of chardonnay vinegar or lime juice too!) together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

Preheat the oven to Gas Mark 1.
Peel potatoes that aren't too floury and liable to fall apart. Cut them in half (lengthways or crossways - you decide) slice the opposite side flatter, then run a peeler or a small knife around the flat parts, turning them into vaguely barrel shapes, to remove the sharp edges that might burn. Put them in a bowl of water while you heat up a baking dish just large enough to hold them, half-filled with (ideally) chicken stock and flavoured with a few herbs and garlic cloves.

Mash up some butter, crushed garlic, salt, pepper and any herbs you like. Using a dessertspoon shove the mixture between the chicken breast and skin. Season the chicken cavity, fill with herbs of any description you fancy, and close with half a lemon.
Slice up some onions and layer them in the bottom of an oven tin. Put in the chicken, breast down, season, and smear over a little more butter. Surround the chicken with a few peeled carrots (cut lengthwise or into chunks if you prefer), a tablespoonful of liquid, loosely cover with foil and put in the middle of the oven.
Put the potatoes into the baking dish so the stock almost covers them, add a generous amount of butter (at least a couple of tablespoons), cover the dish lightly with foil, and put them in the top of the oven.
Now leave them for 2 hours.

After 2 hours, turn the oven up to Gas Mark 6.
Turn the potatoes over in the stock, uncover and return to the top shelf of the oven.
Turn the chicken breast-side up, smear with a little more butter and add a little liquid if required. Return, uncovered, to the middle of the oven.

You'll need to check on them occasionally now, but the chicken should be done after about 45 minutes, at which point you can take it out to rest before carving. At this point turn the potatoes, which by now should be roasting in pure fat and let the other side crisp up. Carve the chicken, strain the juices from the roasting tin and serve together with the potatoes and carrots.

Preheat the oven to Gas Mark 5-6/190-200°C.
Beat the egg with a splash of milk a couple of tablespoons will do in a bowl.
Put the cornflakes in a hole-free plastic bag and crush them up by running a rolling pin back and forth across the bag. They need to be reasonably fine, but not dust. Empty into a bowl.
Season a little flour in another bowl.
Thoroughly dry your chicken bits. Roll each chicken bit in seasoned flour, shake off any excess, coat completely in the egg wash, shake of any excess, roll in the cornflakes to coat thoroughly, then lay on a baking tray. Drizzle with oil or butter if you like.
Bake for 30-40 minutes until cooked through.

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).

Add the shredded carrot and parsley to the cabbage and toss to mix.

In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Add a little sugar too, if you like. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool - as the actress said to the bishop!).

If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften. The longer the cabbage sits in the coleslaw dressing, the softer and less crunchy it will become.

Sear the pork chops in small batches in a very hot frying pan with a little olive oil. Add a pinch or two of dried chilli flakes, if you're in the mood.
Add the tomato purée and stir around the pan until any harsh aroma has cooked off and the oil begins to separate.

Thoroughly rinse out the pan with a little reduced stock and decant everything into the slow cooker.
Season, and cook on low for 8 hours or high for 4.

Serve over pasta with grated cheese.

Fry the sausages with a generous amount of fat over a moderate heat to brown them nicely. Set them aside. Finely chop the onion and add to the pan and fry, gently, until starting to caramalize. Meanwhile heat a little oil and butter in an oven-proof pot if you plan on finishing this in the oven. Press the sprouts into the pot, cut side down, and fry over high heat until they scorch a little. Throw in the caraway seeds and the caramelized onions.
De-glaze the frying pan with apple juice or cider and chicken stock. Bubble to reduce about half, then add to the pot.
Stir the onion and sprouts and lay the sausages on top. Cover and put in a moderate Gas Mark 4 oven for 15-30 minutes or simmer for 15 minutes on the stove-top.

Stir through a couple of tablespoons of sour cream, if you like, and serve with some good German mustard and mashed potatoes.

Bring the joint up to room temperature in good time for cooking. Tie loosely with butcher's twine to help it hold its shape while roasting. Mix together 40% of the meat's weight in cane sugar and 20% in fine sea salt. Contrary to Alssandro and Fabio's instructions I added a couple of teaspoons of English mustard powder. But then I am English. Rub all over the joint, then set the joint on an oven rack to season for about 30 minutes. You'll need to put it over a dish to catch the juices which will leak off as moisture is drawn from the meat.
Pre-heat the oven to 250°C/480°F/Gas Mark 9. Basically as hot as it will go.

Drizzle the joint with olive oil and place fat-side up on a rack over an oven tray. You should probably line the oven tray with foil for ease of cleaning. Put the joint in the centre or upper half of the oven and roast for something like 15 minutes, plus 15 minutes per pound. Turn the joint occasionally and check the temperature towards the end. Remove from the oven when the centre reaches 48°C.
My 1kg joint took exactly 45 minutes.
Set aside to rest for 30-35 minutes yes, really! turning occasionally to prevent the juices inside from all settling to one side. Though I very loosely covered mine with foil, the Italians recommend not doing so. However, they also seem not to mind cold meat.
Finally, cut away the string, slice the meat thinly and serve with your sauce of choice. Horseradish cream, mustard, salsa verde, chimichurri, gribiche, bearnaise sauce, or even gravy.
(Though you'll have to make the gravy separately - you won't get any gravy juices from this topside joint - they're all still inside. Or burned!)

Peel and deseed the melon, and the courgettes if you like.
Cut up the melon, beetroot, courgette and the ham into about 1cm cubes. Mix with the sweetcorn chopped red pepper and broccoli or cauliflower florets are also acceptable additions.

Mince or mash the anchovies and shake up with the citrus juice, vinegar and Worcestershire sauce.
Add as much finely grated parmesan as the mixture will reasonably absorb, then add a couple of tablespoons of mayonnaise and a glug of olive oil to thicken the mixture.
Spice it up with a little horseradish or mustard. If you like.

Serve the dressed salad over torn lettuce or rocket leaves.

Peel the melon and avocado and remove their seeds or stones. Slice them both evenly into the same generous thickness.
Alternate the slices on serving plates, drizzle with olive oil and balsamic vinegar, scatter with chopped coriander leaves and bacon bits and serve with a decoratively cut tomato.

First roast your chicken 😉
Halve the avocado, remove the stone, scoop the flesh from the skin with a spoon and cut into smallish cubes. Drizzle with a little lemon juice or white wine vinegar to slow down the browning process enough to be able to serve it still green.
Shred the chicken.
Mince the anchovies.
Cut the sweet gem lettuce leaves in half lengthways, then cut into fat slices.
Drain the sweetcorn.
Core, seed and dice the red pepper.
Cube the cucumber.
Chop the red onion.
Dice the celery small it would be the first thing I'd leave out.
Mix everything together then crumble over blue cheese.

Make up a dressing from mayonnaise, some of the anchovy olive oil (they used only the finest quality oil right?) and vinegar.
If you want to keep the dressing white for the aesthetics then you'll have to use white wine vinegar. But if you aren't so fussy a splash of soy sauce and balsamic vinegar goes down quite well.
You can add in some grated parmesan too, if you like. At least that's white.
Season with salt and, if you like, white pepper.

Peel and chop the root vegetables into fat chunks. Remove any damaged outer leaves from the sprouts and trim their stems.
Put them all in the slow cooker.
Feel free to add any chunked broccoli or cauliflower stalks you might have hanging around too (after trimming away any stringy parts). And some celery.

Roughly chop the onions (or cut them into segments). Heat olive oil in a large frying pan and fry the onion until they begin to colour around the edges then add to the slow cooker.
Chop the bacon or the chorizo into pieces or matchsticks. Peel the garlic and cut up any larger cloves. Fry the bacon and the garlic until the bacon is crisping and the garlic begins to colour.
Add everything to the slow cooker.

Cut up the chicken thighs if you like I didn't, but then mine were still partly frozen!. Coat with a little olive oil and dress with ground black pepper and some of the paprika and seasoned flour too - if you like. Add more oil to the frying pan if necessary and fry the chicken pieces until they are lightly browned all over.
Add to the slow cooker.

Add the tomato purée to the frying pan and cook a little then empty in the tinned tomatoes and simmer until thickened and reduced.
Add to the slow cooker.
Pour the stock into the frying pan and simmer until well reduced.
Add to the slow cooker.
Add the tin of beans, the olives, capers, bay leaves, the soy sauce, the rest of the paprika and any herbs you like fresh or dried thyme and oregano leaves. Season, and add more stock if necessary - though there should be barely any liquid in there.

Turn the slow cooker on low for 8-9 hours or high for 4 hours, with maybe a stir about half way through.
Serve with mash and, if you can figure out how to manage it in a slow cooker, dumplings.

Heat a puddle of oil in a frying pan. Shake the beef cubes in a bag with the seasoned flour and fry quickly in batches over high heat, turning until they're nicely coloured.
Add to the slow cooker.
Fry the ginger over medium heat until it begins to caramelize, then add the onions and fry until they too begin to brown, then add the garlic and fry for a few more minutes. Stir through the tomato purée and cook until it loses its harsh flavour then tip everything into the slow cooker.
Clean the frying pan out with the beer, reducing it by about half, then add to the slow cooker. Mash the pâté into a little of the stock pressing it through a sieve if it remains persistently lumpy. Add to the slow cooker.
Trim away the outer leaves of the sprouts and roughly chunk the vegetables. No need to peel the potatoes or the carrots, if they're clean. Fill the slow cooker with them, throwing in a couple of bay leaves and the dried herbs. Pour in enough stock to barely cover and add a splash or two of Worcestershire sauce and maybe some soy sauce.
Grind up the spices and the dried mushrooms an electric grinder is ideal with a little sea salt.
Add the paprika and sprinkle over the stew. Chop up the parsley and keep it for a garnish (though you can throw the chopped stalks into the stew too).

Peel the potatoes, halve them and pare the opposite sides down flat. Melt most the butter in a saucepan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until they're golden on the bottom. Then turn them over, add the garlic and herbs and the rest of the butter and cook for the same time again.

Carefully add the stock and season well.
Cover and simmer gently for about half an hour until the potatoes are tender. Or put them in a 160°C/325°C/Gas Mark 3 oven for an hour, or a 200°C/400°F/Gas Mark 6 oven for about half an hour.
Keep warm before serving.

Heat your slow cooker if you need to.
Mix the powdered spices with a little water to make a paste.
Cut the beef into chunks and halve the potatoes or cut them up into hefty chunks no need to peel them.
Crush the garlic, grate the ginger and roughly chop the onion.

Heat a couple of tablespoons of oil or ghee and add the cinnamon and cardamom pods. I forgot the cardamom pods. Didn't seem to do the curry any harm. Fry until they sizzle and release their fragrance. Add a pinch of crushed chillies to taste.
Coat the beef pieces generously in seasoned flour and fry in batches in the oil until browned all over and tip into the slow cooker with the raw potatoes.
Re-oil the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
Add the spice paste and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
Cook for 4 hours on high or 8 hours on low. Peel the mango and cut into cubes. Add to the pot with 2 hours to go. You can throw in the stone too, from which you won't quite be able to cut away all the flesh. Don't try to eat it though 😉
When ready, dress with coriander and serve.

Strip the fenugreek leaves from their stems, rinse thoroughly and chop roughly.
Soak the poppy seeds if you have any and broken cashews in ½ cup of water/milk for 30 minutes.
Meanwhile heat a little oil in a frying pan fry the whole spices until they sizzle and release their aroma. Then add the onions and green chillies if using and fry for about 10 minutes until soft and light brown around the edges. Add the garlic and the fresh ginger and fry a little more until the oil separates and the harsh aroma is cooked off.
Allow to cool slightly then tip into a blender along with the soaked nuts.
Heat more oil or ghee in the frying pan and sauté the paste briefly until the oil separates and any harsh aroma has cooked off add the ginger powder now if using.
Add about ¼ cup water with some salt and cook, stirring regularly, for 5-10 minutes until the sauce thickens then add the fenugreek leaves fresh or dry and cook for another 5 minutes.
Add the peas as many as you like really and warm through gently. Finally, add the cream, stir and simmer on a low heat for a couple of minutes.

Serve with a sprinkle of garam masala, some chopped coriander or a squeeze of lemon juice.

Wash the cauliflower and cook in salted water. Mash and leave to cool.

Chop the onions and fry in a little oil until soft and golden. Stir in the turmeric and put aside to cool.

Wash and chop the parsley you might consider coriander instead?. When all the ingredients are cool, mix the cauliflower, flour, baking powder, onions and parsley.
Heat enough oil to cover the base of a large frying pan. While the oil heats, beat the eggs until frothy, then stir in the cauliflower mixture. Pour into the hot oil, then immediately reduce the heat, cover and cook over a gentle heat for 25 minutes until firm.

Turn over and cook for a further 10 minutes. Serve immediately with mixed pickles and fresh herbs.

Make the Pastry
Cut the well-chilled fat into 1cm cubes. Dripping (or lard) is good for pastry crispness since it doesn't melt until cooked leaving a nice pastry honeycomb structure behind, but butter is good for flavour. So a mixture of the two is ideal. Add the mustard powder and salt into the flour then cut in the fat without overworking the mixture, or letting it get too warm. You don't need to rub away all the fatty chunks.
Cut in ice cold water until the mixture just clumps up. Roll into two flattened balls (one twice as large as the other), wrap in clingfilm and chill in the fridge for half an hour or so. Dust your chilled marble slab with flour and working quickly roll out the larger ball, lift (rolled around your pin if necessary) and drop into your pie dish, gently pressing the pastry into the bottom. Cover the pastry with foil, fill with baking beans or sugar and bake blind at Gas Mark 5-6 for about 15 minutes or until the pastry becomes firm around the edges, then remove the beans and the foil and return to the oven on a lower shelf to finish off for 5-10 minutes until all the pastry is a light tan colour. If you like you can paint the inside with beaten egg white to seal the surface. Don't let the egg white pool though, or you'll end up with some unpleasantly rubbery sheets in the bottom.
Set aside to cool.

Make the Filling
Cut the steak braising steak will do into 1" chunks and roll them in flour seasoned with salt and pepper and mixed with a few teaspoons of English mustard powder. Place a layer not too closely spaced in a hot frying pan with a generous amount of oil and leave to fry until they develop a nice bottom crust, then flip and caramelise the other side. Brown in batches, as necessary and set aside.
Add the chopped onion and more oil if required and fry gently until beginning to brown at the edges. Stir through chopped garlic and fry a little. Pour in a glass or two of pale ale and simmer until it bubbles and reduces a little, then add back the steak, cover with beef stock, add herbs, a dash or two of soy and Worcestershire sauce and simmer gently for a 2-3 hours or until the meat is tender. Or you can casserole it in the oven for a few hours. Meanwhile clean and fry the button mushrooms in butter until they take on a little colour. Add to the stew some half hour before it's ready. Reduce the sauce at the end until it is nice and thick. Now you can season it.
Leave to cool.

Fill the Pie
Fill the cooled pastry casing with the cooled filling. Crumble the blue cheese over the top.
Roll out the chilled ball of dough for the pie lid and cover the pie, crimping closed around the edges. Trim, decorate with left-over pastry pieces and make a couple of slits in the crust so it doesn't explode ;)
Chill thoroughly in the fridge or even freeze before cooking.

Preheat the oven to Gas Mark 4-5 and bake the chilled pie for 1-1½ hours until the crust is golden and the filling pie-ping hot (geddit?). Adjust temperatures accordingly in the process.

First eat a roast Sunday dinner, leaving plenty of cabbage or brussels, and potato suitable for mashing. (Yes, you can mash cold roast potatoes!) Alternatively boil up some potatoes, let them steam dry you don't want this mixture to be watery and mash them with plenty of butter. Season well.
Then blanch some cabbage without overcooking it, squeeze out the excess water (it's easier with brussels!) and shred.
Mix the mashed potato and the shredded vegetable together. Take handfuls, shape into flattened patties, roll in the flour to coat and shallow fry in a generous amount of lard (or whatever) in a very hot pan without fidgeting them until a nice brown crust develops on each side and the cakes become very soft - so turn them carefully.

Bring a pot of water or stock! to the boil, add the prawns, return to the boil and poach the prawns for 3 minutes. Drain then dump into ice water to chill. Drain and dry them off, drizzle them with lemon juice and keep in the fridge until required.

Shred most of the lettuce and fill the bottom of the serving glasses. You can line the sides with a couple of trimmed whole leaves, if you like. Whisk up the sauce ingredients, adding any spare lemon juice. Season and adjust quantities. Mix in most of the prawns and fill the rest of the serving glasses. Pile the remaining prawns on top, garnish with a sprinkle of smoked paprika, and serve.

Preheat the oven to 200°C/Fan 180°C/Gas 6.

To make the pastry, measure the flour, butter and icing sugar into a food processor bowl, then process until the mixture resembles breadcrumbs. Or cut the mixture together with a knife - don't overwork it. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. You might need a little extra milk if the mixture doesn't cohere. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.

To make the frangipane, measure the butter and sugar into the unwashed processor, and blend until soft and creamy. If you don't have a Magimix which matches your AARGHA you can just use a wooden spoon. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly.

Roll the pastry out thinly on a lightly floured work surface and cut into eighteen 6.5cm (2. in) circles. Use to line the tins. Spoon a teaspoon or three! of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top.

Bake in the preheated oven for 15–17 minutes, watching carefully. They're ready when the frangipane is just set in the centre and the edges begin to colour. Remove from the tins and allow to cool a little on a wire rack.

Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm tartlet with glaze. Like traditional mince pies, these are best served warm.

To Prepare Ahead:
Build and bake as above, cool on the wire tray and either:

• keep them for up to 3 days then refresh in a moderate oven at 180°C/Fan 160oC/Gas 4 for 8–10 minutes, and glaze.
• or freeze the pies, then thaw at room temperature for 2–3 hours. Warm through in the oven as above, then glaze.

Line a biscuit or a cake tin with lightly oiled baking parchment honestly you won't need the paper unless you want to lift the thing out whole - the mixture won't stick well to a lightly oiled ceramic or non-stick dish. You can fill the tin first with Krispies to gauge the recipe quantities you'll need.
Gently melt the butter in a large pan, add the marshmallows and stir until they all melt together. Make sure the marshmallows are completely melted and blended in, but don't overcook them.
Stir in a pinch of salt and the vanilla essence, then the Rice Krispies. Mix thoroughly so all the Krispies are coated.

Scoop out the sticky mixture and lightly press into the cake tin using a lightly oiled spatula or gloves then gently smooth off the top (if you over-compress it the Krispie will set too hard).
Allow to cool for at least an hour then cut into squares.
Keep them in a sealed container if storing them for more than a few hours.

Make the Horseradish Cream
Make up a strong horseradish sauce with 6" grated horseradish, 250ml sour cream and the juice of a lemon, then leave to mature for a day or two. Push the sauce through a sieve to remove the horseradish bits and create a smooth sauce.

For the Vol au Vents
Lightly beat two egg yolks with a little water.
Prepare the vol au vents: Roll the puff pastry to about 4-5mm thick. Using a 8-10 cm fluted pastry cutter cut out twice as many rounds as final vol au vents. You should be able to get around 16 rounds for 8 casings from the pastry.
Cut the centre out of half of the rounds using a smaller 5-6 cm fluted pastry cutter. Make a light cut into the centre of the whole rounds with the same cutter but don't cut all the way through - this will help them rise.
Brush the top of the whole rounds with egg wash and lay the cut-out rings on top, then brush both tops again. Avoid getting egg wash on the sides as it will inhibit their rising. If you like you can also make shallow, angled cuts along the outside edges of the rings with a small knife to aerate the dough and help it puff.
Chill for 15 minutes or as long as you can arrange. This will help to prevent shrinking during baking.

Heat the oven to 180-200°C/350-400°F/Gas 4-6. Line a baking sheet with greaseproof paper and lay on the chilled pastry cases. Brush the tops (and only the tops) a final time with egg wash. Bake for 10-20 minutes until they have risen and are golden on top.
Remove from the oven, allow to cool slightly and then cut the centre of the cases away with a knife and keep for later as a cap. Dig out any excess pastry from the cavity to make room for the filling. You can return the cases to the oven for an additional 4-5 minutes to dry out slightly if they need it.

For the Filling
Shred the thinly sliced dried reindeer meat, and simmer, lidded, with just enough stock to cover reindeer stock if you have it :) for about 15 minutes until it softens. Uncover and reduce until there is no excess liquid.
Slice up one or two small gherkins, then cut across the rounds to make short matchsticks. Set aside.
Cook a couple of tablespoons each of flour and butter in a small saucepan without browning until the mixture smells like pastry, then gradually add ½ a cup of milk, whisking until it thickens. Add ½ a cup of cream, whisk and heat through until it thickens. Add the softened reindeer meat and stock, and as much chopped gherkin as tastes well. Add milk or cream to adjust the consistency to that of thick custard. Add the chopped parsley.
Remove from the heat.

Blend the egg wash left over from glazing the pastries (there should be more than one yolk worth) with ½ cup of the strained horseradish sauce. Stir into the filling mixture. Taste and adjust the proportions and seasoning as necessary. If your reindeer meat is as salty as mine you won't need to add any extra salt. Fill the vol au vents with the sauce, put the little caps back on and serve still warm.

For the Mashed Potatoes
Peel the potatoes, cut into large even chunks (or not, depending on size) and simmer for 15-20 minutes until easily penetrated with a knife. You can use the same pan of boiling water to blanch your green beans too. Just dunk the sieve into it. Push the potatoes through a sieve or a potato ricer, mix with a generous lump of butter and season.
Use one of the earlier pastry cutters to shape the potato on each plate; fill the cutter, smooth the top, lift off the cutter.

For the Beans
Top and tail the green beans and cut into manageable lengths. Strip the parsley leaves from their stalks and chop them.
Blanche the beans and the parsley stalks; dunking them in a sieve into boiling water, then removing and draining them when the water returns to the boil.
Mince or press one or two garlic cloves. Chop up about a half-dozen anchovies (depending on size). Heat a little olive oil in a small pan and add the garlic and anchovies, sweat without browning until they melt down. Add the lime zest, then the par-boiled green beans, the reserved chopped parsley and lime juice.
Cover, shake, and heat through.
Make a loop of each softened parsley stalk by winding the ends around each other, then stuff the loop with green beans until it holds together.
Stand a green bean bundle on each plate and dress with pan juices.

Place two or three vol au vents on each plate and serve.

Crumble your Wildes' High Cross cheese (or Caerphilly).
Break your eggs into a bowl, fish out the bits of shell, and loosely stir. Season with salt. Melt a generous lump of butter in a pan over medium to low heat.
Pour in the egg and allow to sit until it begins to set at the bottom.
Turn cautiously with a silicon spatula to avoid breaking up the curds.
Continue doing this until the egg coheres and thickens but is still on the loose side (it will continue cooking to perfection after you remove the pan from the heat).
Stir through crème fraîche if using - adding cream or mayonnaise at the end does help to stop the eggs overcooking though and most of the cheese.
Serve on toast with the remaining cheese scattered on top.

Chop the bacon into about ½" chunks.
Chop the mushrooms into about ½" pieces.
Slice the garlic.
Finely chop the tomatoes.
Peel the London Blue cheese and break up into chunks.

Heat a generous puddle of olive oil in a deep frying pan.
Fry the bacon until it finally boils off all that injected water, curing salts and (probably) weird anti-biotics and begins to brown.
Turn down the heat. Add the garlic and colour without burning.
Add the chopped mushrooms and fry until they lose a little moisture.
Add finely chopped tomatoes and stir briefly until they begin to soften.
Add cream and bring to a simmer.
Stir through the cheese until it melts.
Season.
Serve over pasta. It's a thin sauce, so something with a bit of surface to it - farfalle say.
Garnish with a grinding of black pepper and chopped parsley.

Melt the jelly with half the amount of boiling water recommended on the packet about a ½ pint, allow to cool to room temperature.

Using an electric whisk or a vigorous hand whisk, whip the evaporated milk until it has tripled in size. While continuing to whisk gradually add the jelly. Whisk for a further 30 seconds then pour into a large bowl or individual serving glasses.
Put in the fridge to set.