Salmon Mousse

Ingredients:
8oz of cooked Salmon (preferably wild but any salmon of your choice)
1/4 pint of Mayonaise
1/4 pint of single cream
1 tablespoon of lemon juice or vinegar
4 teaspoons (1 small packet) of gelatine dissolved in 3 tablespoons of hot water
Salt and pepper to taste
Lemon, cucumber and dill for decoration

Method:
Flake the salmon and mix in the mayonaise and salt and pepper.
Whisk the cream lightly and fold into the salmon mixture.
Add the gelatine and lemon/vinegar
Pour into a wetted mould and leave to set.
To serve, remove from the mould and decorate with the lemon, dill and cucumber. Accompany with thin slices of wholemeal toast.

Chicken in White Wine

Ingredients:
4 tablespoons of olive oil
8 free range chicken breasts, skin removed
2 medium onions, finely chopped
2 sticks of celery, thinly sliced
5 carrots, cut into chunks
6oz button mushrooms, chopped
14 fluid ounces of chicken stock
14 fluid ounces of double cream
A handfull of fresh herbs and 5 bay leaves
9 tablespoons of white wine or vermouth if you prefer

Method:
Heat 2 tablespoons of olive oil in a large frying pan. Quickly fry the chicken for 2-3 minutes on each side. Remove from the pan and place in your ovenproof casserole dish.
Add the remaining oil to the frying pan and fry the onions until they start to colour then add the carrots, celery, mushrooms and cook for a further 2-3 minutes. Add the stock, wine, cream, herbs and bayleaves and season to taste. Bring to the boil and then simmer for 2 minutes, gently stirring all the time.
Por the mixture over the chicken, cover with well fitting lid and place on a rack at the bottom of the simmering oven.
Simmer for one and a half hours.
Serve with sweet potatoes, mashed with butter and freshly ground black pepper and some seasonal, organic vegetables of your choice.

Wicked Chocolate Heaven Trifle

Ingredients:
4 home made chocolate muffins
5 chocolate flakes
1.5 pints of chocolate custard
3/4 pint of double cream

Method:
Break muffins into pieces and place in the bottom of a large trifle bowl.
Break 3 of the chocolate flakes into very small pieces over the top of the muffins.
Por the slightly cooled chocolate custard over the muffins. Lets this cool completly.
Beat the double cream until just holding its shape then pour over the custard.
Crush the rest of the flakes and sprinkle over the trifle, keep cool until needed.

As an optional extra 4 tablespoons of a liquor of your choice can be drizzled over the broken muffins.