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Ingredients

For the 'shaken' peas
25g/1oz butter
1 small onion, finely chopped
2 garlic cloves, crushed
2 tbsp horseradish cream
dash white wine
150ml/¼ pint double cream
½ butterhead lettuce, finely shredded
350g/12oz frozen peas
pinch caster sugar
salt and freshly ground black pepper
For the chicken
4 boneless chicken breasts
olive oil
salt and freshly ground black pepper
8 slices pancetta, grilled until crisp

Method

1. For the peas, melt the butter over a low heat, add the onion and garlic, and soften without allowing them to colour.
2. Stir in the horseradish, wine and cream and simmer for a few minutes.
3. Add the lettuce, peas and sugar. Stir and season with salt and freshly ground black pepper. Simmer for a few more minutes. Keep the peas warm while you prepare the chicken.
4. Brush the chicken fillets with olive oil, season and pan fry until cooked through - if you insert a skewer into the chicken, the juices should run clear.
5. Serve the crisp pancetta and chicken with the peas.

Ingredients

For the en croute
2 tbsp butter
110g/4oz baby spinach leaves
freshly grated nutmeg
salt and freshly ground black pepper
4 slices pancetta
200g/7oz rindless soft goats' cheese log
250g/9oz puff pastry, rolled out to 5mm/¼in thick
1 free-range egg, beaten
For the chutney
110g/4oz light muscovado sugar
1 shallot, finely chopped
1 tsp fresh ginger, finely chopped
1 tsp mixed spice
½ tsp dried chilli flakes
2 apples, cored and chopped
110g/4oz sultanas
60ml/2½fl oz white wine vinegar

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the en croute, melt the butter in a frying pan over a medium heat. Add the spinach and cook until just wilted.
3. Add a pinch of freshly grated nutmeg and season well with salt and freshly ground black pepper. Remove from the pan and leave to cool.
4. Wrap the pancetta rashers around the goats' cheese.
5. Place into the same hot frying pan and cook for two minutes on each side, then remove and set aside to cool.
6. Cut the puff pastry into two large rounds. Place the spinach into the centre of one of the pastry rounds.
7. Top the spinach with the cooled pancetta-wrapped goats' cheese and season well with salt and freshly ground black pepper.
8. Brush the edge of the pastry round with the egg and place the remaining piece of pastry over the top. Press the pastry down and crimp the edges.
9. Score the top of the pastry in a circular pattern and brush with the remaining egg wash. Place the pastry parcel onto a baking tray and transfer to the oven to bake for 20 minutes, or until golden brown and cooked through.
10. For the chutney, heat a pan, add the sugar and allow to melt.
11. Add all of the remaining chutney ingredients and cook for 15-20 minutes, until the apples are tender and the chutney has thickened slightly, then remove from the heat and allow to cool.
12. To serve, place a half of the goats' cheese en croute onto each plate with a spoonful of chutney placed alongside.

Ingredients

For the Welsh rarebit
200g/7oz manchego cheese, grated
1 garlic clove, chopped
drizzle olive oil
2 tbsp ale
1 tsp Dijon mustard
salt and freshly ground black pepper
1 free-range egg yolk
To serve
2 slices ciabatta, toasted
2 slices pancetta, fried until crisp
chopped fresh chives

Method

1. Place all the Welsh rarebit ingredients except the egg yolk into a small saucepan and heat gently, stirring occasionally, until the cheese has melted and the mixture is smooth, you may need to add a little more ale.
2. Add the egg yolk, mix well and cook for a further minute.
3. To serve, place the toasted ciabatta onto a plate, pour over the cheese sauce and top with the pancetta. Garnish with the chives.

Ingredients

2 tbsp olive oil
2 rashers pancetta, chopped
large handful fresh herbs, such as parsley, basil, mint, coriander
1 tbsp balsamic vinegar
salt and freshly ground black pepper

Method

1. Heat half the olive oil in a frying pan and fry the pancetta pieces until crisp and golden-brown. Remove from the pan and drain on kitchen paper.
2. Place the herbs into a bowl and drizzle over the vinegar and the remaining olive oil. Season with salt and freshly ground black pepper and stir to coat the herbs.
3. To serve, sprinkle the crisp pancetta over the salad.

Ingredients

6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter

Note: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.

Method

1. Preheat the grill to its highest setting.
2. Make the hollandaise sauce.
3. Poach the eggs.
4. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
5. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
6. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
7. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.

Ingredients

400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste

Method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.