ALSO CALLED HOT WINGS, these feature on many American bar menus, as they are excellent firce- food to be enjoyed with a cold beer. The crispy wings have a fiery kick from a liberal coating of hot sauce, so they are usually served with a contrasting and cooling soured cream or blue cheese dip and a handle. of celery sticks.

SERVES 4-5

3-4 tbsp plain flour 1 tsp paprika
pinch of cayenne pepper, or to taste sea salt
10 chicken wings 50g unsalted butter 4 tbsp hot sauce (such as Frank’s Red-Hot Original Cayenne Pepper Sauce)
1A tsp black pepper 1 garlic clove, peeled and finely crushed vegetable or groundnut oil, for deep-frying lemon wedges, to serve

Sour cream and chive dip:

150ml soured cream 3-4 tbsp mayonnaise handful of chives, finely chopped sea salt and black pepper 1 tsp lemon juice, or to taste.

In a small bowl, mix together the flour, paprika, cayenne pepper and a large pinch of salt. Put the chicken wings into a large bowl. Sprinkle the spiced flour mixture over them and toss well until evenly coated, then cover and refrigerate for about an hour.

Meanwhile, put the butter, hot sauce, pepper, garlic and a pinch of salt into a small saucepan over a low heat. Stir together and heat until the butter is melted and the mixture is well blended. Set aside to cool.

Meanwhile, for the dip, mix all the ingredients together in a small bowl, adding salt, pepper and lemon juice to taste. Cover and chill until you are ready to cook the chicken wings.

Heat a 6-7cm depth of oil in a deep-fryer or a heavy-based deep pan to 180°C; a piece of bread dropped into the hot oil should sizzle on contact. Deep-fry the coated chicken wings in batches for 10-15 minutes, or until they begin to brown and crispen, turning them over halfway. Drain on a tray lined with kitchen paper and keep warm while you fry the rest.

Put the crispy wings into a large bowl, pour over the hot sauce mixture and stir until well coated.

Immediately arrange the buffalo wings on a warm platter or in individual bowls and serve with lemon wedges and the sour cream and chive dip.

SERVES 4-6

2 boneless, skinless chicken breasts, about 250g sea salt and black pepper
400ml tin reduced-fat coconut milk
600ml water
3cm knob of fresh root ginger, peeled and sliced
4 kaffir lime leaves, torn in half (or pared zest of 1 lime)
1 lemongrass stalk, trimmed and halved lengthway
2 red chillies, halved lengthways and deseeded
1 tbsp palm sugar (or soft light brown sugar)
2½ tbsp fish sauce
2 tbsp lime juice, or to taste
100g button mushrooms, cleaned handful of coriander leaves, to garnish

Thinly slice the chicken breasts, cutting across the grain, into bite-sized pieces. Place in a bowl, season with a little salt and pepper and set aside.

Pour the coconut milk into a saucepan, then add the 600ml water, using the tin as a measure (i.e. ½ tins). Add the ginger, kaffir lime leaves, lemongrass, chillies, sugar, fish sauce and lime juice. Bring to a simmer and cook gently, stirring occasionally, for about 5 minutes to allow the flavours to infuse.

Add the mushrooms to the broth and simmer for 2-3 minutes. Add the chicken, stir well and simmer until cooked through; this will only take 1-2 minutes. Taste and adjust the seasoning if you need to.

Serve the soup in warm bowls, discarding the ginger, lemongrass, chillies and lime leaves if you wish; traditionally, these aromatics are left in the soup but not eaten. Garnish each bowl with some coriander leaves and serve immediately.

SERVES 4

6 tbsp vegetable oil
5 tbsp plain flour
2 large onions, peeled and chopped
4 celery sticks, trimmed and chopped
2 red peppers, cored, deseeded and chopped
4 garlic cloves, peeled and chopped
225g chorizo (or andouille) sausage, sliced
800ml fish or chicken stock
400g white crabmeat (or cooked crab claws)
6-7 spring onions, trimmed and chopped
pinch of cayenne pepper
sea salt and black pepper
12 live oysters
handful of flat-leaf parsley, chopped

Heat the oil in a large, wide pan over a medium-high heat. Sprinkle in the flour and cook, stirring, until the mixture turns golden brown (forming a brown roux).

Tip in the onions, celery, red peppers and garlic.

Cook, stirring frequently, for about 8-10 minutes or until the vegetables are soft. Add the chorizo and cook for another 2-3 minutes.

Gradually add the stock to the pan, a ladleful at a time, stirring continuously. Let the mixture simmer, stirring often, for about 30 minutes until the stock is thick and flavourful, and the vegetables are soft.

Add the crabmeat, spring onions, cayenne and salt and pepper to the pan and stir well. Finally, shuck the oysters and tip them into the pan, along with their strained juices. Simmer for a couple of minutes, then turn off the heat.

Ladle the gumbo into warm bowls and scatter over the chopped parsley. Serve at once, with plain rice.

MARYLAND IS FAMOUS FOR ITS SUPERB CRAB CAKES.

They are seasoned with the distinctive flavours of Old Bay spice blend, which is produced by McCormick s and available online from specialist suppliers. If you can t source it. make a simple version using equal amounts of ground bay leaf, mustard seeds, black pepper, ginger, cinnamon and celery salt. Make extra, store in an airtight jar and use to sprinkle onto other seafood dishes.

SERVES 6

• 500g white crabmeat
• 1 small onion, peeled and finely chopped
• 1 celery stick, trimmed and finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1 medium egg, lightly beaten
• 1 tsp chopped flat-leaf parsley
• 1 tbsp Old Bay seasoning
• about 50g fresh white breadcrumbs vegetable or groundnut oil, for frying

To serve:

1. mayonnaise
2. lemon wedges
3. salad leaves

Pick over the crab meat and discard any fragments of shell. Put the onion, celery, mustard, mayonnaise, Worcestershire sauce, beaten egg and chopped parsley into a bowl and mix well. Add the crabmeat and Old Bay seasoning and mix until evenly combined. ; Finally, incorporate 3-4 tbsp of the breadcrumbs – ! enough to obtain a firm mixture.

Cover with cling film and chill for at least 30 minutes to allow the mixture to firm up slightly.

With damp hands, shape the mixture into 6 or 8 neat patties. Heat a thin layer of oil in a large frying pan over a medium heat. Fry the patties for about 2-3 minutes on each side, until golden brown. Remove and drain on kitchen paper.

Serve the crab cakes hot with mayonnaise, lemon wedges and salad leaves.

IT IS REALLY NOT THAT TRICKY TO MAKE A SOUFFLÉ and I’m determined to prove it! Those of you who shy away from them, please give this recipe a go. The secret lies in making a thick souffle base and adequately whisking the egg whites until they are firm and glossy. Also, it is important to resist opening the oven door until the souffle is ready, otherwise it is liable to collapse,

SERVES 4

40g unsalted butter, well softened, for brushing 100g caster sugar, plus extra to dust

150ml whole milk

100ml double cream

3 large egg yolks

15g plain flour

10g cornflour

4 large egg whites

finely grated zest and juice of 2 lemons icing sugar, to dust

Brush 4 individual souffle dishes 250ml capacity with the softened butter, using upward vertical strokes, including the rims. Chill for a few minutes, then brush with a second layer of butter. Sprinkle some caster sugar into each dish, shaking and tipping the dish to dust the butter- coated base and sides evenly. Tip out any excess and chill until needed.

For the souffle base, pour the milk and cream into a heavy-based pan and slowly bring to just below the boil, then remove from the heat. Meanwhile, whisk the egg yolks and 50g caster sugar together in a large bowl until pale and thick. Sift the flour and cornflour together onto the yolk mixture and whisk again until smooth. Now, slowly add the creamy milk, whisking as you go. Pour the mixture back into the pan and stir constantly over a tow heat with a wooden spoon for 5 minutes or so, until it is smooth and quite thick. Set aside to cool. Preheat the oven to 200°C/Fan 180°C/Gas 6.

In a large clean bowl, whisk the egg whites to stiff peaks. Add a few drops of lemon juice, then whisk again. Gradually whisk in the remaining 50g sugar, a spoonful at a time, until you have a very thick, glossy mixture.

Stir the lemon zest and juice into the souffl6 base, then whisk in a third of the egg white mix to loosen the mixture. Now carefully fold in the re$i of the egg white, using a large metal spoon, until evenly incorporated.

Spoon the mixture into the prepared dishes, filling them to the top, then tap each once on the work surface to get rid of any air bubbles. Gently smooth the surface with a small palette knife. Run the tip of the palette knife around the inside edge of the dish, then place on a baking sheet. Bake in the middle of the oven for 15-18 minutes or until risen with a slight wobble in the middle. Oust with icing sugar and serve straight away.

SERVES 6-8

2 pheasants, about 550g each 15g plain flour
sea salt and black pepper
3 tbsp olive oil
200g smoked bacon, cut into cubes
2 carrots, peeled and thickly sliced
2 large parsnips, peeled and cut into chunks ¹/2 celerlac, peeled and cut into chunks 12 baby onions, peeled 2 tbsp runny honey 200ml red wine few thyme sprigs 500ml chicken stock

Colcannon:

750g floury potatoes, such as Desiree or King Edward ¹/2 Savoy cabbage, trimmed 80g butter, cut into cubes 75ml double cream, warmed.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Joint the pheasants. Season the flour with salt and pepper and use to lightly dust the pheasant pieces. Heat the olive oil in a large flameproof casserole and brown the pheasant piec es all over, in batches if necessary. Set aside on a plate.
Add the bacon cubes to the casserole and fry for 2-3 minutes, stirring frequently. Add the carrots, parsnips, celeriac and baby onions to the pan and fry, stirring, for 2-3 minutes until starting to soften. Add the honey, pour in the wine and cook until the liquid has reduced by half. Return the pheasants to the casserole, add the thyme and pour over the stock. Season with salt and pepper, put the lid on the casserole and place in the oven. Cook for 1-1 ¼ hours until the pheasant meat is tender.

Make the colcannon while the casserole is in the oven. Peel the potatoes and cut them into large, even-sized chunks. Add to a pan of salted water, bring to the boil and cook for 12-15 minutes until tender. Meanwhile, finely shred the cabbage. Place a frying pan over a medium heat and add a quarter of the butter. When it has melted, add the cabbage and saute gently for 4-6 minutes until tender. Remove from the heat and set aside.

Drain the potatoes well, then return to the pan and place over a low heat to dry out for a minute. Take off the heat and pass through a potato ricer back into the pan, or mash well. Slowly stir in the cream, season well and gradually beat in the rest of the butter. Stir the cabbage through the mashed potato and check the seasoning.

Divide the pheasant casserole between warm plates and serve each portion with a generous helping of colcannon.

SERVES 4

900g boned lamb shoulder
2 tbsp plain flour
sea salt and black pepper
4 tbsp olive oil
1 large onion, peeled and finely
sliced
2 garlic cloves, peeled and
crushed
1 tbsp grated fresh root ginger
11/2 tbsp ras el hanout (Moroccan
spice mix)
11/2 tbsp tomato puree
about 800ml lamb or chicken stock
10Og dried apricots, chopped
11/2 preserved lemons, chopped
squeeze of lemon juice
2 tbsp runny honey, or to taste

Herb couscous:

500ml chicken or vegetable stock
300g couscous
large handful of flat-leaf parsley
large handful of mint
small handful of coriander
finely grated zest of 1 lemon
2 tsp lemon juice
2 tbsp extra virgin olive oil

Cut the lamb into bite-sized chunks. Season the flour with salt and pepper and toss the lamb in it to coat. Heat half the olive oil in a large heavy based pan or flameproof casserole and brown the meat in batches, turning to colour all over and transferring to a plate once browned.

Add the onion and a little more oil to the pan, if necessary, and saute for 5 minutes until it starts to soften. Add the garlic, ginger, ras el hanout and tomato puree and fry for a few minutes until fragrant. Return the lamb and any juices to the pan and stir well.

Pour in enough stock to cover everything and bring to the boil, then reduce to a simmer. Skim the surface frequently until the stock is clear, then partially cover the pan with the lid and cook gently, stirring occasionally, for 1 ½ hours.

Stir In the apricots, preserved lemons, lemon juice and honey to tasto. Simmer, uncovered, for a further 30-45 minutes, stirring frequently, until the lamb Is tender. Taste and adjust the seasoning. (The stew can be prepared ahead and reheated before serving, If more convenient.)

To make the couscous, bring the stock to the boil. Tip the couscous into a large bowl, then pour on the stock. Cover the bowl tightly with cling film and leave for 10-15 minutes until all the stock has been absorbed. Meanwhile, strip the herb leaves from their stalks and chop them.

Fluff up the couscous with a fork to separate the grains, then fork through the herbs, lemon zest and some seasoning. Mix the lemon juice and extra virgin olive oil together, then fork through the couscous and check the seasoning. Serve with the lamb tagine.

SERVES 4-5

Spanish Meatballs:

500g good-quality minced beef 1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely
chopped 50g white breadcrumbs 25g Manchego (or Cheddar), grated
2 tbsp chopped flat-leaf parsley,
plus extra to finish sea salt and black pepper
1 large egg, lightly beaten
2 tbsp olive oil

Tomato sauce:

2 tbsp olive oil
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely
chopped 120ml dry white wine
2 x 400g tins chopped tomatoes 100ml water
1-2 tsp caster sugar

To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a large bowl until evenly combined. Season well with salt and pepper and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary.

With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with cling film and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the tomato sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

İngresident:

• 1 cup yellow lentils, washed well
• 5 cup water
• 1/4 cup rice, pre-washed
• ½ medium onion, finely chopped
• 3 tbsp sunflower oil
• Salt to taste
• 1 Chicken or vegetable stock cube
• Lemon juice, as  desire
• Ground red pepper, as desired, for garnishing
• 1 Tsp dried mint, for garnishing

SERVES 4

Preparation Time: 60 minutes

Preparation:

Place the lentils and in a medium sized saucepan.
On medium heat, cook for 20 minutes, removing the froth which forms while boiling with a spoon. Add the rice to the cooking lentils. If the soup seems too thick, add some water until desired thickness. Lightly fry the onions in a separate frying pan and add to the soup. Then add, the chicken or vegetable stock cube and salt. Occasionally stir, while continuing to cook for 30 minutes. Serve hot with lemon juice, garnish with red pepper and driedmint.

Are perfect partners for a summer roast. Samphire has a short season, peaking in july. It is available from fishmongers, as well as markets and selected supermarkets. When you can’t get hold of any, Serve the lamb racks with braised fennel or a simple watercress salad instead.

SERVES 4

Ingredients

• 2 Racks of Welsh salt marsh lamb, with 6 bones each
• Sea salt and black pepper
• 2 tbsp olive oil
• 200g Samphire
• 25g butter
• 2-3 anchovy fillets, roughly chopped
• grated zest and juice of ½ lemon
• 50g hazelnuts, halved and toasted

Preparation:

Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the lamb racks with salt and pepper.

Heat the olive oil in a large ovenproof pan or roasting tray and brown the lamb racks, fat-side down, for 2-3 minutes.

Turn the racks fat side uppermost and transfer to the oven. Roast for 15 minutes for medium-rare meat, or 20 minutes for medium.

Remove from the oven, cover loosely with foil and leave to rest in a warm place for at least 10 minutes.

Meanwhile, bring a large pan of salted water to the boil. Add the samphire and cook for 2-3 minutes until just tender.

Refresh in a bowl of iced water, then drain again.

When you are almost ready to serve, melt the butter in a large frying pan over a medium-high heat. As it begins to foam, add the anchovy fillets, samphire, and lemon zest and juice.

Warm throuhg for 2-3 minutes, then add the toasted hazelnuts and a generous grinding of pepper.

To serve, divide the samphire between warm plates. Carve the lamb racks into individual chops and arrange on top of the samphire. Spoon over any pan juices from the samphire and lamb. Serve immediately, with new potatoes or a fluffy mash.

Bon appetit