Sherry's Food

2 onions, chop and fry in plenty of butter Add finely chopped carrot and celery stick Fry bit more Add a pack of quorn mince Add passata with basil Part cook 500 g pasta with oil and salted water Add some of the cooking water to loosen the mince Add seasoning and bouillon powder taste Make cheese sauce with 1oz butter and flour, Wensleydale cheese, milk, nutmeg and seasoning Stiff enough to stand a spoon. Layer of pasta, layer grated Parmesan, layer of artichoke hearts cut in half, sauce, more Parmesan. Bake til cheese is toasted.

Preparation time: 45 minutes Cooking time: 45 minutes Difficulty:*** Serves 4 200 g/7 oz pumpkin  crushed pepper 400 g/14 oz wild mushrooms  salt 400 g/13/4 cups butter  2 cloves garlic 2 shallots 4 large pickles in vinegar 1 fawn leg, bones removed  1 kg/2'/4 Ib potatoes 150 g/5'12 oz Danish blue cheese, sliced  1 rack of fawn, cut in thin chops 1 parsnip, diced 300 ml/1'/4 cups ale 200 ml/generous 3/4 cup creme fraiche  500 ml/2 cups game stock 2 tbsp cranberry coulis Before cooking the rack of fawn, be sure to remove the ends of the bones and smooth down any rough edges. This will make the final presentation all the more beautiful when it is served. When the meat has been browned in its skin, then cooked to perfection in the oven, transfer the meat to a chopping board and carefully carve the rack into individual cutlets. 1. Peel the pumpkin, cut in thin slices, then add pepper to taste and set the...

Chop 10oz mushrooms, 2 garlic cloves, sprig rosemary, add olive oil and seasoning.  Simmer 5 mins.  Add juice and fine zest of 2 lemons. Add more olive oil and 10 chopped anchovy olives. Season to taste and leave to cool.

Enjoy the soup either hot or cold, but I think it's best straight from the refirgerator with a dollop of sour cream and freshly ground black pepper. Sorrel Soup 8oz  sorrel leaves, washed and trimmed of stems 2oz parsley , trimmed of stems 1 tablespoon walnut  oil 1 onion, chopped .75 litres  chicken broth coarse sea salt freshly ground black pepper 1 large egg,  beaten Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes. Using a hand-held blender, purée the soup.  Season with salt and pepper. Bring to a boil and add beaten egg. Whisk vigorously until egg has dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 3 servings.

2 rashers bacon 1 huge courgette (grated or shredded with a potato peeler into a huge mound) grated 1 garlic clove , crushed 1 egg kightly whisked 30g cheddar , finely grated 100g fettuccine  Cook the bacon until crisp and golden (it'll give off enough fat to cook itself), remove from the pan and chop up. Add the courgette and garlic and cook for 8 minutes or until the courgette is softened. Mix the egg and most of the cheese and season with pepper. Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan. Toss well over the heat then take off the heat and toss with the egg mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce. Serve with the rest of the cheese and the bacon on the top.

Go to France for the weekend. Have fun. Miss ferry by shopping in Auchan and overloading car with delicious French Deli food. Boil the bones of a smoked chicken with an onion and some celery. Strain. Add julienne of a baby courgette and strips of the chicken. Simmer a couple of mins. Stir in A little creme fraiche and a squeeze of lime and some Worcester sauce. Season and serve.