• The Marie Antoinette Diet: have your cake and eat it

    Thanks to The Marie Antoinette Diet: Eat Cake and Still Lose Weight, the day has come when ladies can diet and have their cake and eat it. In her new book, author Karen Wheeler, an English fashion writer living in France, examines the eating habits of the colourful eighteenth century French Queen who is notorious for her famous phrase, "Let them eat cake". The Marie Antoinette Diet, also referred to as MAD, suggests that, if you eat cake, you should do so at breakfast to curb your appetite for sweets later in the day – research indicates that an early morning

  • Pan-fried halibut with savoy cabbage, cauliflower, baby leeks, and sweet potato garnish

    Ingredients One fresh fillet of halibut (available from your local fishmonger) One savoy cabbage Two baby leeks One small cauliflower Half a sweet potato for garnish 50ml vegetable stock Welsh rapeseed oil Salt and pepper to season Equipment Two frying pans One sharp knife One spatula Method Finely chop the cabbage, pick florets off the cauliflower, peel and finely dice the sweet potato. Put some rapeseed oil into a frying pan and when hot, add one fresh fillet of halibut and cook for approximately 3 minutes on each side until golden brow. At the same time, add the diced sweet potato into the pan to ensure it soaks up the flavours of

  • Butternut squash, sage and stilton pie

    Serves: 6 Preparation time: 15 minutes Cooking time: about 45 minutes Ingredients 750g cubed butternut squash 2 small red onions, each quartered 1 tablespoon olive oil 50g butter, melted 6 large sheets filo pastry 220g jar The English Provender Co. Apple, Pear and Fig Chutney 125g stilton or blue cheese, crumbled 50g walnut pieces 6 sage leaves Method Preheat the oven to 190º C, Gas Mark 5. Place the butternut squash and onions in a roasting tin, drizzle with the oil, and season with freshly ground black pepper. Cook for 15-20 minutes until just tender. Meanwhile, brush a 28cm round loose - bottomed flan tin with some of the butter. Lay a few

  • Mushroom, chestnut, stilton and cranberry pies

    Makes 8 pies Ingredients For the filling: 30g butter 250g field or chestnut mushrooms, sliced 1 tsp Very Lazy chili 1 tsp Very Lazy garlic 1 tbsp finely chopped fresh rosemary 3 tbsp English Provender wild cranberry sauce 70g stilton, crumbled 100g chestnuts, crumbled 375g ready rolled shortcrust pastry 1 medium free-range egg yolk, beaten Method Melt the butter in a frying pan. Fry the mushrooms over a high heat until soft. Add the garlic and chili and cook for another 40 seconds. Place in a mixing bowl and stir in the rosemary, wild cranberry, stilton and chestnuts. Preheat the oven to 200°C. Cut out 8 x 10cm circles from the pastry and place in

  • Norwegian haddock and prawn fish pie with sweet potato mash

    This classic winter comfort dish is topped with a nutritious sweet potato mash that is sure to go down well with your family. Use the same weight of cod in place of the haddock if you prefer. Serves 4 Ingredients 700g haddock fillets 300g peeled prawns 600ml milk 1 onion, finely chopped 75g butter 50g plain flour A small bunch of flatleaf parsley, roughly chopped For the sweet potato mash: 1.4kg sweet potatoes 50g butter a little milk pinch of freshly grated nutmeg Salt & freshly ground black pepper 100g mature cheddar Methods Preheat the oven to 180°C. Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in