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September 16th -18th Hampton Court Join Us at

Separate the Ribs if they are in a rack.

Put the Ribs, Oil and Vinegar into a self Basting Roasting Dish.

Mix about to coat the ribs with the Oil and Vinegar. Put the Lid on the Roasting Dish and put in a pre heated oven 180C for 20 mins turning occasionally.   

Pork Ribs

1 tblsp Oil

3-4 tblsp Plum Vinegar

To make the Riata

Place all ingredients in a bowl and mix well. Taste and season if needed.

Put in the Fridge.

For the Burgers

Place the Chicken and the rest of the ingredients in a bowl and mix well- I find this easiest to do with a pair of plastic gloves on and squish it all together with my hands.

Divide into 8 portions and form a Burger Shape with your hands, pressing it together.

Put these on a plate and cover then place in the fridge.

For The Burgers

500g Minced Chicken

100g Breadcrumbs

1 Small Red Onion- Finely Chopped

1 Dessert Spoon Chatney Sauce

25g Fresh Coriander

Riata (Yogurt Dressing)

½ Medium Cucumber Grated

2 tsp Lemon Vinegar

200g Greek Yogurt

5-6 Mint Leaves

Seasoning (Optional)

When you are ready to cook the Burgers pre-heat the grill to High or make sure the BBQ is Hot.

Cook for 10-12 mins turning halfway through the cooking to make sure they are evenly cooked.

Make sure they are cooked all the way through and are piping hot.

Serve with Burger Buns, Riata and a Crisp Salad.

Lightly Score the skin of the Duck Breast season with salt and pepper if desired

Place the Duck Breast Skin Down straight from the fridge into a large Frying Pan ( pre-heated over a medium heat)

There is no need to use any oil as there will be sufficient fat come out of the Duck Skin.

Cook for 3-4 mins Turn and cook for a further 12 mins turning occasionally during the cooking time, until the duck is cooked through.

Remove from the pan and put aside to cool down.

If desired now is the time time to remove the skin and fat from the breast before it cools down.

Sweet Chilli Pepper Sauce

1 Red Bell Pepper

1 Garlic clove -Crushed

4 Pieces Crystallized Ginger Finely Chopped

3 tblsp Sweet Chilli Vinegar

1 tblsp Honey

1/4 tsp Paprika

Fresh Ground Pepper

For the Wrap

1 Duck Breast

2-3 Flour Wraps

Bean sprouts

Fresh Coriander

Crisp salad Leaves

To make the Sauce -

Finely chop the Red Pepper, place in a saucepan along with the other sauce ingredients. Cook over a low heat stirring all the time until the mixture has thickened-approx 25 mins

To make the Wraps

Thinly slice the Duck breast and place a few slices in the middle of the wrap, add the bean sprouts, salad leaves and coriander and drizzle the Chilli Pepper Sauce liberally over the filling .

Fold the bottom of the wrap up first then one side in then the other side.


You could also use Chicken Breast  or Stir Fry Pork or Beef as an alternative.

Put Mushrooms in Bowl

Pour over the Oil and Vinegar, Season to taste, Stir well

Leave to Marinade for 1/2 an hour then serve

Lovely as an alternative to grilled Mushrooms

Small Button Mushrooms

1 tblsp Rapeseed or olive Oil

2-3 tblsp Horseradish Vinegar

Salt and Fresh Ground Pepper to taste

Put the Fish into an Oven Proof Dish and pour over the Vinegar, Water and Seasoning.

Turn the Fish a couple of times to coat and Cook in a Pre-Heated Oven (180 C)

Cook for 15 mins until Fish is Cooked through.

Serve with New Potatoes and a Crisp Green Salad.

White Fish Steaks or Fillets

2-3 tblsp Horseradish Vinegar

1 tblsp Water

Salt and Fresh Ground Pepper to Taste

Place the Chicken Portions in a Casserole Dish spread with the Chatney Sauce.

Place in the Fridge to marinade overnight.

Add 1 tblsp Water per portion to the dish and Place in a pre-heated oven (160 C ) for 1 hr until tender. Check the Juices are clear.

Leave to go Cold then Slice.


Place Mayonnaise, Vinegar and Oil in a Jar and Shake well to mix.

Cook the pasta according to the instructions on the packet.

Plunge into cold water to halt cooking when done. Drain and toss well in the Dressing.

Gently mix in the Slices of Chicken Breast .

Garnish with Fresh Coriander and Serve.

Skinless Chicken Breasts, - allow 1 per person

Chatney Sauce, - allow about 1/2 tblsp per portion



Pasta Dressing:-,

2 tblsp Bought Mayonnaise

1 tblsp Rapeseed or Olive Oil

2 tblsp Lemon Vinegar

Handful of Fresh Coriander Leaves