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Loved seeing Mark Southon at the show?


Here are the recipes he demonstrated so you can try them at home.

Indian spiced lamb chops with coronation cauliflower salad

12 lamb chops

Olive oil

1 handful coriander

1 handful flat leaf parsley

1 handful mint

1 shallot

1/2 tsp curry powder

2 tsp cumin powder

1 tsp smoked paprika

Salt and pepper



Blend the shallot, herbs and spices together with a little olive oil until smooth, rub over the lamb cutlets and leave t marinade for 20 minutes.

Roast lamb on a griddle pan for 2-3 minutes on each side or until nicely charred and pink inside.

Rest for 5 minutes before serving with the cauliflower salad.


Cauliflower salad

1 cauliflower

½ red onion

½ bag spinach

40g raisins

4 Tsp mayo

2-3 tsp curry powder

3 Tsp mango chutney

½ lemon, juiced




Cut the cauliflower into small florets and roast until browned in a large frying pan, you might need to do this in two/three batches.

Whilst the cauliflower is cooking, make the dressing, mix the mayo, curry powder and mango chutney together season with salad and lemon juice and set aside for later.

When all the cauliflower is roasted add the red onion, raisins and dressing to a large bowl and mix, garnish with some fresh coriander.


Spicy prawns with tomato, feta and couscous

500g prawn cutlets

3 garlic cloves, minced

1 shallot, finely diced

2 red chilies

½ cup white wine

1 can cherry tomatoes

1-2 Tsp culleys sriracha sauce

200g feta cheese

Handful basil, shredded



Heat some olive oil in a large frying pan over a medium heat, add the garlic, shallot and chili and sweat for 2 minutes, add the white wine to deglaze and then the canned tomatoes. Bring to the boil and simmer for 5 minutes, season then add the prawns and continue cooking for 2-3 minutes or until prawns are just cooked, crumble over feta and basil and leave to sit for a further minute before serving with couscous.



1 cup couscous

1 1/2 cups chicken stock

2 Tsp extra virgin olive oil

1/2 lemon, zested and juiced

Handful chopped parsley

Salt and pepper to taste



Rinse couscous under cold water until it runs clear

Bring the stock and lemon zest to the boil, add couscous and cover with a lid,remove from the heat and leave to stand for 10 minutes.

Fluff with a fork and add the lemon juice, oil and parsley, season to taste and serve.


Roasted duck and pineapple Thai curry

4 duck breasts, fat scored

500ml coconut cream

Curry paste - below

2 red peppers, sliced

1 cinnamon stick

1 star anise

1 Tsp fish sauce

1 Tsp palm sugar or soft brown sugar

1/2 lime, juiced

small bunch Thai basil, torn

1/2 pineapple, diced

jasmine rice to serve



Season the duck breasts and put skin-side down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to a hot oven 200c for 1-2 minutes. Rest for 2 minutes the slice and stir through your finished curry.

Add a little oil into a pot, sauté the peppers for 2 minutes over a high heat, add the cinnamon and star anise then the curry paste and roast for 5 minutes.

Now add the coconut cream, bring to the boil and simmer for 20 minutes.

Season with the fish sauce, sugar and a little salt.

Just before serving add the pineapple to warm and finish with the Thai basil and sliced duck breast.

Serve with some cooked Jasmin rice.



2 shallots, roughly chopped

2 “ ginger piece

6 garlic cloves, roughly chopped

2 lemongrass stalks, woody layer removed and finely chopped

1 tsp dried chilli flakes

1 bird's-eye chilli, roughly chopped

1 Tsp shrimp paste

4 kaffir lime leaves, shredded

2 Tsp roasted peanuts, finely chopped



Blend together until smooth


Apple and feijoa crumble served with vanilla custard

500g granny smith apples, peeled, cored and diced

75g butter

75g sugar

300g feijoas, peeled and chopped

Pinch of salt

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lemon, juiced

1 Tsp corn flour



Sauté the apples in the butter and brown sugar until slightly softened, stir through the feijoas and spices and cook until juices have been drawn out, then make a slurry with the corn flour and thicken the remaining juices in the pan.

Transfer to a pie dish and top with crumble mixture and bake in a 180c oven for 20/25 minutes or until crumble is nicely toasted. Serve with vanilla custard on the side.




200g plain flour

125g chilled butter

150g brown sugar



Rub all ingredients together, ensuring butter is fully blended and mixture resembles large bread crumbs


Vanilla custard

200ml milk

50ml cream

½ vanilla pod, scraped

8 yolks

60g sugar

1 tsp corn flour



Heat together the milk, cream and vanilla, and infuse for 10 minutes

Combine the yolks, sugar and corn flour in a bowl

Add the hot milk whisking constantly then return to the pan and cook over a low heat until thickened.



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