Here are the recipes for Christmas Pudding, Chicken Liver Pate and Bread Sauce that he gave out.

Christmas Pudding

Serves 6

200g Suet
100g Self Raising Flour
200g Brown Sugar
100g Soft Breadcrumbs
200g Sultanas
200g Rasins
200g Currants
100g Mixed Peel
1 Carrot, grated
1 Lemon, zested and juiced
125ml Stout
100ml Brandy
2 Eggs, medium
1 pinch Nutmeg
1 pinch Salt

Mix all of the ingredients together in a large bowl.
Divide the mixture in to pudding basins. These could be individual or one or two larger ones.
Place the basins in a large pan of boiling water. Simmer for 5-6 hours, depending on the size of the puddings. Watch that the pan does not boil dry!

Chicken Liver Pate

Serves 6-8

225g Chicken Livers
50g Mushrooms
½ slice Bacon, preferably smoked
½ clove Garlic
1 thin slice Onion
1tbsp Parsley, chopped
500ml Chicken Stock
25g Butter
¼tbsp Mustard Powder
¼tsp dried Thyme
1 pinch Nutmeg
Salt & Pepper

15g Butter
15ml Whisky

Put the ingredients, except the last two, in to a pan and cook over a modest heat until the livers have crumbled (approx. 40 mins).
Place the cooked mixture in to a food processor and blitz until smooth.
Add the remaining butter and whisky. Blend until they are well combined.
Turn out in to a pate dish or individual ramekins.  Allow to cool.

Bread Sauce

Serves 8

1 large Onion, peeled
15-18 Whole Cloves (or freshly grated Nutmeg)
1 Bay Leaf
8 Black Peppercorns
570ml Whole Milk
110g fresh White Breadcrumbs
50g Butter
2 tbsp Double Cream
Salt & Pepper

The breadcrumbs are the main ingredient and using different breads makes for subtly different sauces. Whilst regular white bread (a day or so old ideally) with the crusts removed is ‘traditional’, I like leaving the crusts on or using a ‘half-and-half’ bread, or even a mix of white and brown.  Even a crusty loaf like Ciabatta  can be used, giving a crunchy texture to the sauce.

Halve the onion (horizontally) and stick half the cloves in to each piece.
Put the milk in to a pan, preferably quite a narrow one.
Place the onion halves, the bay leaf, the peppercorns and a little salt in to the pan, bring to the boil, then turn off the heat.
Cover the pan and leave the milk in a cool place to infuse for 2 hours.
When it’s time to make the space, strain the milk in to a clean pan and stir in the breadcrumbs.
Add the butter and cook on a low heat for about 15 minutes, stirring frequently.
Just before serving stir in the cream and season with Black Pepper and a little more salt. You could also add another knob of butter if you like.

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Ingredients

• 4 skinless chicken breasts
• 4 courgettes
• 2 tins chopped tomatoes
• tomato puree
• garlic puree
• 1 large onion
• runny honey
• olive oil
• plain flour
• salt and pepper
• crème fraiche

METHOD

1. Coat the chicken in seasoned flour
2. Pan fry in  oil until lightly browned on both sides
3. Place in a baking dish and drizzle with honey
4. Chop the onion and sauté with the garlic in oil until golden
5. Add the diced courgette and cook until soft
6. Add the tomatoes and tomato puree, bring to the boil
7. Pour over the chicken
8. Bake at 180˚ C for about 30 mins
9. Serve with the crème fraiche

Serves 4

INGREDIENTS

1 tbsp rapeseed oil
2 wild boar loin fillets, fully trimmed
25g unsalted butter
1 sprig fresh sage
Juice of ½ a lemon
Salt and pepper

For the chestnut mushrooms

50g small brown chestnut mushrooms, halved
1 sprig fresh thyme
Sea salt flakes and freshly ground black pepper
1 tbsp sherry vinegar
150ml rapeseed oil

For the caramelised apple

3 tbsp caster sugar
100g butter
1 Granny Smith apple, peeled, core removed, sliced into 1cm thick rings

To serve

Fresh sage leaves
2 tbsp rapeseed oil

Method

1. Preheat the oven to 200°C/gas mark 6. Heat the oil in an ovenproof frying pan and fry the tenderloins on all sides until browned all over. Roast in the oven for 6-8 minutes, or until cooked through.
2. Remove the pan from the oven and add a knob of butter, the fresh sage leaves and a squeeze of lemon juice to the tenderloin. Baste again with the butter then remove the pork from the pan and set aside to rest.
3. For the pickled chestnut mushrooms, heat a frying pan until hot. Fry the mushrooms for 30 seconds, then add the thyme and season to taste with sea salt flakes and freshly ground black pepper.
4. Add the sherry vinegar to the pan and continue to cook until all of the liquid has evaporated. Add the oil and continue to cook until warmed through. Remove the pan from the heat and set aside to cool.
5. For the caramelised apple, heat the sugar in a saucepan until melted then cook until it starts to turn to a caramel colour. Stir in the butter then add the apple slices and continue to cook for a further 2 minutes. Remove the pan from the heat and set aside to cool.
6. To serve, fry the sage leaves in a little oil until crisp then drain on kitchen paper. Place two small spoonfuls of parsnip purée onto each serving plate. Place the sliced wild boar next to the purée. Place the caramelised apple on one piece of the boar and spoon the honey glazed parsnips over and around the fillets. Spoon the mushroom vinaigrette over the fillets and finish with a few sautéed sage leaves.