Ingredients:

8 Rice paper sheets
Warm water

24 Asparagus tips, grilled            
200g Smoked salmon
4tsp Lemon, zest                      
Chives, chopped

Method:

Soak the rice paper in a bowl of warm water, one sheet at a time, to rehydrate, drain on paper towel, transfer to a clean work surface.
Place 3 asparagus tips and some salmon in the centre of the rice paper and top with lemon zest and ½  teaspoon of chives.
Fold the rice paper to enclose the filling and form a parcel.
Continue with the remaining rice paper and ingredients.

Serve on a platter with crème fraiche as a dip. Flavour the crème fraiche with horseradish or wasabi.
 

Ingredients:

1.5kg leeks fried in butter
300g grated parmesan cheese
300g mozzarella cheese
4 eggs
500ml fresh cream
puff pastry rolled out thinly

Method:

Base the quiche pan with the puff pastry and blind bake for 5-8 minutes. Take it out the oven.
Arrange leeks neatly in the base (which have been fried with butter for 5 minutes)
Mix cream and eggs and beat together with salt and pepper and pour over leeks into the base pan.
Pour mixture into the base and then sprinkle with mozzarella and parmesan and bake until golden on top and custard is set.
venue

Ingredients:

300ml  boiling water
150g  chopped dates
100g  dark chocolate
100g  butter, softened
150g  soft light brown sugar 
3 eggs
225g  plain flour
1tsp bicarbonate of soda
1tsp baking powder

Toffee sauce:

275g  golden syrup
275g  light brown sugar
100g  butter
225ml  cream
½ tsp vanilla extract

Directions:

Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.

Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).

Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.

To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.

To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.
 

Ingredients:

2 tbs olive oil
2 tsp cumin seeds
Salt & freshly ground black pepper
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
145g (1 cup) salted roasted cashews
150g (1 cup) fresh dates, pitted, coarsely chopped
1 cup loosely packed coarsely chopped fresh coriander
60ml (1/4 cup) fresh lemon juice
500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces

Directions:

Preheat oven to 180°C. Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool.

Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl.

Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper.

Ingredients:

allow 3 or 4 large prawns per person.
2 or 3 cloves of garlic, finely chopped
1 carrot
1 leek (white bits only)
25ml olive ooil
500ml fish stock/ veg stock
300ml dry white wine
10ml tomato paste
100ml  cream
5ml  sweet paprika
salt and pepper to taste

Directions:

Remove heads and shells of prawns, leaving the tail. Place all the shells in the pan with hot oil, together with the chopped carrot and leek, the garlic and sauté for colour, add the paste, wine and stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Strain through a fine sieve, pressing to extract all the juices. Return to pan, add the cream (you can vary the quantity for thickness and colour, as you wish), heat gently, taste, adjust seasoning.
Steam the prawns just before serving for a couple of minutes, divide the soup and garnish with prawn tails and micro shoots or fennel leaves