Salmon en Croute

Serves 4-6

plain flour, for dusting
500g pack of all-butter puff pastry
800g salmon fillet, bones removed
olive oil
sea salt and freshly ground black pepper
4 tbsp black olive tapenade paste
a small bunch of fresh basil
2 ripe tomatoes
150g ball of mozzarella cheese
1 large egg

Preheat the oven to 200C/400F/gas 6.  Dust a large, flat baking tray with flour.  Dust a clean work surface and a rolling pin with flour and roll out the puff pastry, dusting as you go, until it's the same size as the baking tray (about 30cm x 15cm).  Place the pastry on the floured tray.   Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper.  Transfer to the pastry, skin-side down, then spoon the black olive paste over the top, spreading it out into a thin layer.  Pick the basil leaves and place them over the fish.  Slice the tomatoes and place them over the basil.  Tear the mozzarella into pieces and scatter these on top.  Sprinkle with salt and pepper and drizzle with olive oil.  Gather up the sides of the pastry and pinch and push them together.  Crack the egg into a cup and beat it with a fork, then use a pastry brush to paint this egg wash all around the pastry edges.

Place the baking tray at the bottom of the preheated oven, with an empty baking tray on the shelf above to protect the top of it from getting too much heat.  Cook for 35 minutes.

Belgian Chocolate Biscuit Cake

Serves 8-10

225g (8oz) good-quality dark chocolate, chopped
2 eggs
1 dessertspoon caster sugar
225g (8oz) unsalted butter
2 tbsp raisins, soaked in boiling water
1/2 tsp vanilla extract
225g (8oz) plain biscuits, broken
25g (1oz) walnuts or toasted almonds, chopped

I dont add raisins or nuts and put in quite a few more Rich Tea biscuits.

LIne a 13 x 20cm (5 x 8in) loaf tin with non-PVC clingfilm.

Melt the chocolate in a heat-proof bowl placed over a bowl of hot, but not simmering water, or in a very cool oven.

Whisk the eggs and sugar together until light and fluffy.  Melt the butter and while it is still hot whisk it into the egg and sugar mixture.  The mixture should thicken slightly.  Next stir in the melted chocolate, drained raisins and vanilla extract and finally the broken biscuits.

Press into the prepared loaf tin.  Sprinkle with the chopped nuts and allow to set in a cold place for a couple of hours or until firm enough to cut.

Spicy Pork Appetizer

Serves 4

4 tbsp vegetable oil
125g/4oz shelled peanuts, chopped
4 garlic cloves, finely chopped
1 shallot, finely chopped
4 coriander roots, finely chopped
450g/1lb minced port
2 tsp caster sugar
1 tbsp fish sauce
2 Little Gem Lettuces, broken into leaves

Heat oil in a wok.  Add peanuts, stir-fry for 2 minutes or until they start to colour.  Add garlic, shallot, coriander root and stir-fry a further 1 minute.

Add pork and stir-fry for 5 minutes.  Add sugar and fish saue.  Season with freshly ground black pepper and fish sauce to taste.  Serve on lettuce leaves and garnish with chopped red chillies.