Serves 4, Medium difficulty, prep time 25 mins, cooking time 20 minutes

Turn the oven up to 200

450g Venison loin fillet
2 tablespoons vegetable oil
2 standard sheets of puff pastry, should be at least 4 inches longer than the fillet
10 wild garlic leaves
90g Tartufuta
Egg wash

Lay a sheet of puff pastry out on the counter and cover the surface with the wild garlic leaves, saving 2 inches clear all the way around. Pressing the leaves down into the pastry - this will be the top.
Spread the Tartufuta over the wild garlic leaves
Heat up a frying pan, add oil and then sear the loin fillet to seal, colour and deepen the flavour
Lay the second sheet of pastry out and working quickly, put the fillet in the centre
Egg wash the edges
Lift the first sheet and lay over the fillet pressing the sides down
Seal with a fork and remove the excess pastry
Egg wash the top and sides
In the oven for 20 minutes

Serves 8, easy, time 1 hour to make and overnight to set, you'll need an 8" springform cake tin

250g of Coconut Taralli
70g unsalted butter
500g cream cheese (full fat)
70g of icing sugar
300ml double cream whipped till firm ie slightly over whipped
Zest of 3 limes

Toast the tarallis till just taking on some colour, this intensifies the coconut flavour even more
Melt the butter
Whilst the butter is melting, blitz the tarallis till like bread crumbs
Stir the tarallis into the butter then put into the springform cake tin and press down, put into the fridge till cool.
Put the cream cheese into a bowl, sift the icing sugar over the top and mix together
Add the zest and mix
Fold in the whipped cream
Pour into the springform tin, cover with clingfilm and refrigerate for 12-24 hours

To decorate, grate a lime over the top




I've deliberately not used gelatine in this recipe to make it vegetarian - the over whipped cream is crucial otherwise it won't set.

Half price lobster tails in the local supermarket made for a very indulgent lunch.

This serves 2, takes about 15 minutes from start to finish and is easy. Make sure everything is prepared in advance of cooking the lobster.

2 lobster tails taken out of their shells and each cut into 6 pieces
4 table spoons of shop bought mayonnaise
About a table spoon of finely chopped parsley and dill
A teaspoon of lemon juice
1 baguette sliced into 2 and 1 half sliced into 2 again, slice each quarter horizontally and set to one side.
1/4 teaspoon of Pernod

Mix the mayonnaise, herbs and lemon juice together and set to one side.

Heat a frying pan with a teaspoon of veg oil and a tablespoon of butter (the oil stops the butter from burning too quickly), add the lobster meat and let it colour slightly on one side then tossing it in the butter, keep it moving to stop it from over cooking. After about a minute, add a quarter teaspoon of Pernod and toss the lobster meat through the Pernod and butter mixture thoroughly coating it then add to the herb mayonnaise and mix.

Divide the mixture between the baguette quarters, pour over the left over sauce and get stuck in.

This would work equally well with prawns or scallops and if you want to be very greedy (unsurprisingly I was!) put the cut side of the baguette into the frying pan to properly soak up the buttery juices before adding the lobster mixture.