INGREDIENTS

4 dressed crabs (white and dark meat separated and kept in separate bowls)
2 avocados 1 red chilli (finely chopped)
1 tbsp chopped coriander
juices of 2 limes
a good slug of olive oil
half a celeriac bulb (peeled and grated)
1 tsp Pommery mustard
2 tbsps mayonnaise
salt and pepper
a splash of Tabasco, Worcester sauce and lemon juice

METHOD

Chop the avocado
Firstly peel and chop the avocado into a bowl; then add the juice of the limes, followed by the coriander, and finally the chopped chilli. Season to taste and mix well. Add a good slug of olive oil and set aside.

Add to celeriac
Then in another bowl add to the grated celeriac, the mayonnaise and mustard again, season to taste, mix well and add a little olive oil if you feel necessary. Finally, with the crab, take the dark meat and season; then add a splash of tabasco, lemon juice and Worcester sauce and mix well. For the white meat, all I do is add a little lemon juice, salt and pepper and a touch of olive oil, and taste.

Layer the salad
Now place a plain round cutter about three inches (7.5cm) in diameter in the middle of the plate, and into the bottom of the cutter. Put on a good dollop of the dark meat, using the back of a spoon to flatten the crab to make it level; then, on top of this, place a dollop of the avocado mix and again flatten. Then the celeriac, and finally, on the top, the white crab meat. Now carefully lift off the cutter to reveal the wonderful layered salad.

Wrap into balls
Now, using perforated clingfilm about 10 inches (25cms) square, place a good dollop of chicken mousse in the middle, bring the four corners together and wrap up tightly tying a knot in the end, and making a tight ball.

Garnish and serve
Finally garnish the dressed lettuce and serve, maybe with a large glass of Chardonnay.

Galton began working in the Lake District at the renowned Miller Howe hotel under the eye of flamboyant TV chef John Tovey and gradually worked his way up to the position of head chef. Work experience in New York, Canada, South Africa and London followed.  He went on to restore and open Morston Hall.

Morston Hall is a Michelin-starred hotel and restaurant and one of Britain’s leading country hotels. Galton has also gone on to become 2001 UK Craft Guild of Chefs Chef of the Year and was East Anglian Chef of the Year 2002 and 2003.

Galton has been sharing his passion for Norfolk produce and the skills of Morston Hall’s kitchen, in twice-monthly series of cookery demonstrations since 1992. He has also completed 12 three-minute segments on Anglia Television, promoting seasonal Norfolk produce.

Galton will always tell people that there’s “no finer area” than Norfolk. “I believe that real cooking involves using the highest quality locally sourced seasonal ingredients and cooking it as simply as possible. It’s simple things done well rather than complicated things done badly that really interests me.”

Serves 4

INGREDIENTS

20 raw tiger prawns, peeled and deveined
50ml good fish stock
5 shallots, finely sliced
Good Handful of fresh spinach, torn
2 tablespoons thai green curry paste
2 tablespoons chopped fresh coriander
1 tin coconut milk
1 teaspoon olive oil
1 garlic clove, finely chopped

METHOD

1. Pan fry the garlic and shallots over a medium heat for two minutes then add the thai paste. Cook for a further two minutes stirring continuously.

2. Add the fish stock and cook for 15 minutes over a medium heat, then add the coconut milk and cook for a further 15 minutes.

3. Add the prawns and spinach and cook for 10 minutes until the prawns are pink in colour. Add the coriander and serve immediately with coconut rice.

Aldo Zilli is chef owner of Zilli restaurants in Soho, he is the chef and menu planner for his kitchens.

After catering college in Italy he came to England and at the age of 19 decided to concentrate on his passion for Italian food. He started working in Italian restaurants introducing new cooking methods and eclectic menus, transforming them from little-know venues to celebrity haunts. However he soon outgrew the kitchen, becoming executive manager and training other chefs in his own impressive style.

Eventually certain of his own success, Aldo decided to go it along and acquired his first restaurant IL Siciliano in Dean Street. Word quickly spread about the quality of food and the atmosphere created by Aldo and soon the restaurant was packed.

In 1988he bought the premises at 41 Dean Street and opened Signor Zillifollowing this in 1993 next door with London’s first authentic Italian bar – Signor Zilli BarAldo opened ZilliFish in Brewer Street in June 1997 and it has been bursting at the seams since its opening, now complemented by an authentic Italian café right next door – Zilli CaféGreat Italian food and Aldo’s legendary sense of humour make these establishments a magnet for people from the media and entertainment world. In 1996 he was awarded Best Italian Restaurant Award in the London Restaurant Awards, in 1998 he collected the award for Best Media Restaurant for Zilli Fish, in 2006 he has awarded Best Café in the Theme Awards. He has also won Favourite Showbiz Restaurant for Signor Zilli in the Capital Radio Awards and the London Times recently commented “Aldo Zilli’s kitchen remains on top form, with a menu that favours upmarket ingredients put to simple use.

INGREDIENTS

Serves 1
¼ onion, sliced
1 clove garlic, chopped
30g/1oz butter
¼ potato, peeled and diced
290ml/½ pint vegetable stock
140g/5oz peas
2 tbsp mint, chopped
salt and freshly ground black pepper
1 tbsp yoghurt to garnish

METHOD

1. Fry the onion and garlic in the butter for 3-4 minutes until soft.
2. Add the potato and stock and simmer for 10 minutes or until the potato is just tender.
3. Add the peas and mint and simmer for 1-2 minutes.
4. Blend until smooth in a food processor.
5. Taste and season if needed.
6. Pour into a bowl, add the yoghurt, and serve.

INGREDIENTS

110g/4oz plain flour
1 egg
pinch salt

FOR THE SAUCE

30g/1oz butter
55g/2oz wild mushrooms
1 garlic clove, chopped
55ml/2fl oz double cream
2-3 tbsp white wine
½ tbsp parsley, chopped
1 tsp soy sauce

TO SERVE

parmesan to garnish
truffles, thinly sliced
1 tbsp parsley, chopped

METHOD

1. Blend the flour and egg and salt in a food processor to make a dough.
2. Roll out on a floured surface until thin enough to go through a pasta machine.
3. Pass through the machine 5-6 times, folding each time.
4. Now make the rollers a bit thinner and pass through the pasta.
5. Repeat this until on the thinnest setting.
6. Pass the pasta through the spaghetti cutting roller.
7. Blanch the spaghetti in boiling water for 3-4 minutes until tender.
8. Drain and season.
9. To make the sauce, sauté the mushrooms and garlic in the butter for 3-4 minutes.
10. Add all the other sauce ingredients and simmer for 3-4 minutes.
11. Put the mushroom sauce in a bowl and serve the pasta on top.
12. Top with parmesan shavings, slices of truffle and parsley.

INGREDIENTS

225g/8oz plain flour
½ tsp salt
1 tbsp olive oil
150ml/5fl oz warm water
6 tbsp tomato puree
110g/4oz stilton cheese
TO SERVE

handful fresh basil leaves
salt
freshly ground black pepper

METHOD

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour, salt, olive oil and water together in a food processor and blend to form a dough.
3. Press or roll out on a floured surface to form a 8 inch round.
4. Spread the tomato puree on the pizza, leaving a ¼ inch border all round.
5. Crumble with the blue cheese and arrange the ham on top.
6. Place on a non-stick-baking tray and bake in the oven for 10-15 minutes.
7. Serve garnished with the basil and seasoning.

 Nick is Scotland’s best known chef and one of the country’s most popular figures.

He started his career working in the Merchant Navy, but a passion for cooking soon led him to open his first restaurant, Braeval, in 1986 and by 1991 he was Scotland’s youngest chef ever to be awarded a Michelin star. He opened Nairns restaurant with rooms in 1997 to international acclaim and in 2000 launched Nairns Anywhere, an event catering business boasting restaurant quality food in any location.

Nick is a familiar figure to many due to his numerous television appearances, including his three successful series: Wild Harvest, Wild Harvest 2 and Island Harvest. His programme, Nick Nairn and the Dinner Ladies, won a Glenfiddich award in 1994 and he continues to co-present the ever-popular BBC2 show, Ready Steady Cook.

As an active champion of local produce, he is a well-known and passionate spokesperson on Scotland’s larder.

 INGREDIENTS

For the watercress butter
1 (85g) bag watercress, finely chopped
75g/ 3oz unsalted butter, softened
1 shallot, very finely chopped
5ml/1tsp English mustard

675g/11/2 lb old potatoes, peeled
2 (85g) bags watercress, roughly chopped
90ml/6tbsp 0% fat Greek Yoghurt or milk
50g/1 oz unsalted butter, diced
pinch of grated nutmeg
salt and freshly ground black pepper
75g/3oz watercress butter
4 x 175g/6oz chicken breast fillets
15ml/1tbsp olive oil

METHOD

To prepare the watercress butter: in a bowl, mix the watercress, butter, shallot and mustard together with a fork, season well with freshly ground black pepper. Keep at room temperature.

Cut the potatoes into large chunks, place in a large pan, cover with cold water and season with salt. Cover and bring to the boil, simmer for 10-15 mins or until tender. Drain, return to the pan, tip in the chopped watercress and recover. Leave to stand for 1-2 mins or until the watercress has wilted.

Mash the potatoes and watercress then add the milk and butter. Fluff up with a fork, add the nutmeg and season to taste with ground black pepper. Keep warm.

Meanwhile, gently push a little of the watercress butter under the skin of the chicken breast fillets. Preheat a non-stick frying pan. When hot, add the oil, then place the chicken breasts skin-side down and cook for 10-15 mins, turning once until the chicken is golden brown on both sides and cooked through.

To serve, heap the watercress mash in the centre of four warmed plates and top with the chicken. Spoon the pan juices around the chicken and serve, garnished with a sprig of watercress and a wedge of lemon.

INGREDIENTS

2 shallots, finely chopped
4 tbsp corn oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
salt
freshly ground black pepper
4 large potatoes, cooked and cooled
1 tsp mustard seeds
50g/1¾ oz gherkins, chopped
½ bunch fresh dill, chopped

METHOD

1. Prepare a dressing for the potatoes. Combine the shallots, oil, vinegar and mustard. Season well, then taste, adjusting the quantity of oil and vinegar, if necessary.

2. Lightly crush the potatoes and fold through the dressing, mustard seeds, gherkin and fresh dill.

3. Serve.