Recipe - After Meeting Mikr I Thought Id Become A Prawn Again Chr

BATTERED CHERRIES
1 Egg
50 g Plain flour
50 ml Milk
5 ml Caster sugar
1 cn Pitted black cherries;
drained (reserve
; the juice)

TOAD IN THE HOLE
1 Egg
50 g Plain flour
50 ml Milk
15 ml Oil
3 Pork sausages

HONEY AND MUSTARD COCKTAIL S
7 Pork sausages
15 ml Oil
15 ml Honey
15 ml Wholegrain mustard
***PAN FRIED CHICKEN WITH
CHERRY
; CABBAGE***
15 ml Olive oil
1 Chicken breast
Reserved cherry juice
One half Cabbage; shredded
150 ml Red wine
30 ml Sugar

CAULIFLOWER
One half Cauliflower
30 ml Chopped mixed herbs;
(parsley, dill,
; coriander and
; basil)

PRAWNS
5 Tiger prawns
15 ml Olive oil
2 Cloves garlic; chopped
Finely grated zest of 1
lemon

CABBAGE
One half Cabbage; shredded
200 ml Natural yogurt
15 ml Double cream
45 ml Chopped mixed herbs;
(parsley, dill,
; coriander and
; basil)

SOUP
1 Chicken breast
45 ml Olive oil
3 Garlic cloves; chopped
1 Lemon; juice of
1 ds Tabasco sauce
15 ml Tomato ketchup
300 ml White wine
2 Vegetable stock cubes
1 Pinches cayenne pepper;
ground coriander,
; turmeric, cardamon,
; ginger, cumin,
; medium curry powder
; and chilli powder
1 Handful chopped coriander

Battered Cherries:

Preheat the oven to 220c/Gas Mark 7.

1 Brush a medium sized gratin dish with oil and briefly warm through
in the oven.

2 Whisk together the egg, flour, milk and sugar to form a batter. Add
the drained cherries to the warm dish and pour over the batter. Bake
in the preheated oven for 1215 minutes and serve.

Toad In The Hole:

Preheat the oven to 220c/Gas Mark 7.

1 Whisk together the egg, flour, milk and a pinch of salt to form a
batter. Heat the oil in a shallow pan and fry the sausages until
brown and cooked through.

2 Transfer the sausages to a warm greased gratin dish and pour over
the batter. Transfer to the oven for 1518 minutes and then serve.

HONEY AND MUSTARD COCKTAIL SAUSAGES:

1 Twist each sausage in the centre to make two cocktail sausages.
Heat the oil in a shallow pan, add the sausages and fry until brown
on all sides. continued in part 2