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Try Lynne's boozy beauty from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 600g rhubarb, trimmed and cut into short lengths
  • 150ml freshly squeezed orange juice (preferably blood orange juice)
  • 2 balls stem ginger in syrup, drained and sliced, reserving 2 tbsp ginger syrup
  • 100g boudoir biscuits or sponge fingers
  • 100ml cream sherry
  • 2 tbsp brandy
  • 2 x 500ml thick creamy custard
  • 2 tbsp toasted almond flakes
For the lemon syllabub
  • Freshly squeezed juice 1 lemon
  • 100ml cream sherry
  • 2 tbsp brandy
  • 50g caster sugar
  • 300ml double cream
Method: How to make boozy ginger and rhubarb trifle 1. Put the rhubarb in a large saucepan and add the orange juice, ginger and ginger syrup. Cook the rhubarb very gently over a low heat until just tender. Remove from the heat and leave to cool.

2. To assemble the trifle, arrange the boudoir biscuits, or sponge fingers, in a large bowl and slowly pour over 100ml sherry and 2 tbsp brandy. Leave to soak for 10 minutes then top with the rhubarb mixture. Gently spoon over the custard, cover and chill.

3. To make the syllabub, mix the lemon juice, sherry and brandy in a large mixing bowl and stir in the sugar until dissolved. Gradually add the cream, whisking by hand as it is poured. Continue whisking for at least 5 minutes until the cream holds soft peaks.

4. Spoon the lemon syllabub over the custard and scatter with the toasted almonds. Chill until for 1-2 hours or until ready to serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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A hearty lamb meal from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 2 small oranges, quartered and deseeded
  • 50g canned anchovy fillets, drained
  • 2 tbsp fresh thyme leaves
  • 150ml double cream
  • Fresh whole leg of lamb, boned and rolled
  • 50g breadcrumbs flavoured with garlic and rosemary
For the gravy
  • 125ml red wine
  • 2 tsp redcurrant jelly
  • 2 tsp mint jelly
  • 500ml good lamb stock
Method: How to make rolled leg of lamb

1.
Preheat the oven to 180°C/Gas 4. Put the oranges, anchovy fillets and cream in a blender and blitz until as smooth as possible. Add the thyme and blitz once more. Brush the sauce all over the lamb then coat with the breadcrumbs, patting on firmly.

2. Place the lamb in a large, sturdy roasting tin and cook in the centre of the oven for 1 hour 30 minutes, covering with foil if the breadcrumbs start to over-brown. Carefully transfer the lamb to a platter and leave to rest in a warm place for 10 minutes.

3. To make the gravy, put the roasting tin on the hob and stir in the red wine, jellies and stock. Bring to the boil, stirring constantly and leave to simmer for 2 minutes. Strain through a fine sieve into a clean pan and heat through. Simmer gently for 5 minutes, stirring occasionally. Pour into a warmed jug.

4. Carve the meat and serve with seasonal green vegetables and the wine gravy.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Try Sheena's creamy cranachan from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 80g porridge oats
  • 600ml double cream
  • 350g fresh raspberries
  • 25g caster sugar
  • 150ml whiskey
Method: How to make traditonal Scottish cranachan

1.
Toast the porridge oats in a dry frying pan over a medium-low heat for 10 minutes, stirring constantly until lightly browned. Remove from the heat and leave to cool.

2. Whip the double cream until soft peaks form and fold in a third of the raspberries and the sugar.

3. In tall dessert glasses, layer the raspberries, fruity cream and oats. Cover with cling film and chill until ready to serve. Just before serving, uncover the glasses and pour a little whiskey over each dessert.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Try these feisty fajitas from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 4 free-range boneless, skinless chicken breasts, sliced
  • Juice of ½ lime
  • 2 tsp dried flaked chilli
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • 2 tbsp sunflower oil
  • 1 red and 1 yellow pepper, deseeded and sliced
  • Warmed flour tortillas, soured cream, tomato salsa and salad leaves
For the guacamole
  • 2 ripe avocados
  • Juice of 1 lemon
  • 1 garlic clove, peeled and crushed
  • Pinch cayenne pepper
For the jalepeno cheese sauce
  • 15g butter
  • 15g plain flour
  • 300ml milk
  • 75g jarred green jalapenos, drained and finely chopped
  • 125g Mexican cheese or Wensleydale, grated
Method: How to make Mexican festival of chicken fajitas

1. Put the chicken breast in a large bowl and toss with the lime juice, flaked chilli, cayenne pepper, coriander and chilli powder. Cover and leave to marinate in the fridge for 2 hours.

2. To make the guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and mash with the lemon juice, garlic and cayenne pepper until as smooth as possible. Cover the surface of the guacamole with cling film and set aside.

3. To make the cheese sauce, melt the butter in a saucepan and stir in the flour. Cook for a few seconds then gradually whisk in the milk and continue whisking until the sauce is thickened and creamy.

4. Stir the cheese into the pan and stir until it melts into the sauce. Scatter over the jalapenos and continue cooking the sauce for a further 2 minutes, stirring constantly. Remove from the heat and set aside. Stir every couple of minutes or so to prevent a skin forming.

5. To cook the chicken, heat the oil in a large frying pan and stir fry the spiced chicken for 6-8 minutes until cooked though, adding the peppers 2-3 minutes before the end of the cooking time.

6. Serve the chicken and peppers with warm tortillas, guacamole, soured cream, salsa, jalapeno cheese sauce and an undressed green salad.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Try this fishy dishy from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 6 x 100g fresh skinless salmon fillets
  • 4 tbsp dark soy sauce
  • 1 tbsp dried flaked chilli
  • 6 slices smoked salmon
  • 40g rocket leaves
  • 2 tbsp sunflower oil
  • Scottish oatcakes, to serve
For the salmon mousse
  • 200g fresh skinless salmon fillet, cut into 3-4 chunky pieces
  • 250ml milk
  • ½ lemon, sliced
  • 3 tbsp finely chopped dill
  • 15g butter
  • 1 large free-range egg, separated
  • 250g soured cream
  • 50g anchovy fillets in oil, drained and finely chopped
  • 1 sachet powdered gelatine
Method: How to make trio of Scottish salmon

1.
To make the salmon mousse, put the salmon fillet in a small saucepan and pour over the milk. Add the lemon slices and 2 tbsp of the dill. Bring to a gentle simmer, then remove from the heat and leave the salmon to cook in the hot liquid for 10 minutes.

2. Discard the lemon slices and drain the salmon in a sieve. Put the fish to one side. Beat the butter, egg yolk and soured cream together. Flake the salmon into the cream mixture and stir in the anchovies and remaining dill.

3. Dissolve the gelatine in 6 tbsp of hot water according to the packet instructions. Cool for a few minutes then stir into the mixture. Whisk the egg white until stiff and fold into the mousse. Divide the mousse between six ramekins lined with cling film. Cover and leave to chill overnight.

4. To prepare the marinated salmon, place the six salmon fillets in a small dish and pour over the soy sauce. Sprinkle with flaked chilli and turn to coat the fish in the marinade. Cover and leave to chill for 1 hour.

5. Remove the salmon mousses from the fridge 30 minutes before serving. Turn out onto six plates and discard the cling film. Arrange a small pile of rocket leaves on each plate and set aside.

6. Heat the oil in a large non-stick frying pan until hot. Add the salmon fillets and cook for 3 minutes on each side. Remove from the pan and put on the plates with the salmon mousses. Pour the marinade into the pan with 100ml water and bring to the boil. Cook for a minute or two, stirring. Spoon a little over each pan-fried salmon fillet. Serve with oatcakes.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Maria from Come Dine With Me Portsmouth served her breasts stuffed

Serves 6 Ingredients
  • 8 boneless free-range chicken breasts
  • 150g fresh white crabmeat
  • ½ small bunch fresh mint, leaves only
  • 150ml double cream
  • 2 tbsp sunflower oil
  • 15g butter
  • Salt and freshly ground black pepper
For the creamy wine sauce
  • 100ml white wine
  • 1 small shallot, peeled and finely chopped
  • 300ml good chicken stock
  • 150ml double cream
Method: How to make chicken breasts stuffed with a crab and mint mousse

1.
Preheat the oven to 200°C/Gas 6. Remove the skin from two of the chicken breasts and roughly chop the flesh. Put the chicken meat in a food processor with crab, mint leaves, 150ml of the cream and plenty of salt and pepper. Blitz until all the ingredients are well combined, soft and moussey.

2. Carefully make a lengthways hole in each of the remaining chicken breasts - through the thickest part until almost all the way to the end. Make sure you don’t cut through the flesh as these pockets need to hold the crab stuffing.

3. Pipe or spoon the crab stuffing into each chicken breast and gently close the open ends. Heat the oil in a large non-stick frying pan and cook the chicken, skin-side down, for 5 minutes over a medium-high heat until golden brown. Turn over and cook on the other side for 3-4 minutes until seared.

4. Transfer the chicken breasts to a baking tray, skin-side up. Dot with butter and roast in the centre of the oven for 15-20 minutes or until thoroughly cooked. The filling should be piping hot and there should be no pink meat remaining.

5. While the chicken is cooking, prepare the sauce. Pour the wine into a saucepan and add the shallot and chicken stock. Bring to the boil, then reduce the heat and stir in the remaining 150ml double cream. Return to a simmer and cook for 5 minutes or until the sauce is thickened, stirring regularly. Strain through a fine sieve into a clean pan and season to taste. Warm through gently.

6. Serve the chicken with the creamy wine sauce, rosti potatoes and seasonal vegetables.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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A sumptuous soufflé from Lee on Come Dine With Me Portsmouth

Serves 6 Ingredients
  • Soft butter, for greasing
  • 1 tsp icing sugar, for dusting
  • 6 large free-range eggs
  • 100g caster sugar, plus extra for dusting
  • 200g fresh raspberries, crushed
  • 100g plain flour
  • 150ml Champagne
For the chocolate sauce
  • 100g plain dark chocolate, broken into squares
  • 15g butter
Method: How to make raspberry soufflé

1.
Preheat the oven to 200°C/Gas 6. Butter six ramekin dishes and dust with icing sugar. Place on a small metal tray. Whisk the egg whites until stiff. Gradually whisk in the caster sugar until the meringue is thick and glossy.

2. Mix half the crushed raspberries with the flour and 75ml of the Champagne in a large bowl. Stir in the egg yolks then fold in the meringue mixture. Spoon into the prepared ramekins and bake for about 12-15 minutes until well risen and golden brown.

3. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of gently simmering water until smooth. Remove from the heat and stir in the butter and any remaining soufflé mixture. This will make the mixture very light. Stir the remaining raspberries and Champagne together and pass through a fine sieve into a clean bowl to make a fruit coulis.

4. Divide the ramekins between six plates, taking care as the dishes will be extremely hot. Working quickly, drizzle the chocolate sauce over the soufflés, spoon the coulis on the side and dust lightly with caster sugar. Serve immediately.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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A stylish chicken and pork dish from Come Dine With Me Portsmouth

Serves 5 Ingredients
  • 5 large free-range skinless, boneless chicken breasts
  • 15 slices of pancetta
For the stuffing
  • 8 Lincolnshire sausages, separated
  • Handful spinach leaves, finely chopped
  • Handful rocket leaves, finely chopped
  • 2 shallots, peeled and finely chopped
  • 1 tsp dried flaked chilli
  • 8 baby plum tomatoes, chopped
  • 10 asparagus tips, lightly cooked and drained
Method: How to make chicken wrapped in pancetta with sausage stuffing

1.
Preheat the oven to 200°C/Gas 6. Cut each chicken breast in half horizontally almost all the way through. Open out on a large board.

2. To make the stuffing, push the sausagemeat out of the skins into a large bowl. Add the spinach, rocket, shallots, chilli flakes and tomatoes. Mix well.

3. Divide the stuffing mixture between the chicken breasts, top with two asparagus tips and fold each breast over to enclose the stuffing. Wrap each breast in three slices of pancetta and skewer diagonally from each side with two well-soaked wooden skewers.

4. Place the chicken on an oiled baking tray and roast for 30-35 minutes, or until the chicken is cooked through and no pinkness remains.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Kate from Come Dine With Me Portsmouth topped these exotic oranges with clotted cream

Serves 4 Ingredients
  • 100g caster sugar
  • 1 cinnamon stick
  • 1 plump red chilli, deseeded and finely chopped or sliced
  • 3 oranges
  • 300g blueberries
  • 1 pomegranate
  • Clotted cream, to taste
Method: How to make cinnamon spiced oranges with fresh blueberries

1.
Put the sugar in a saucepan and pour over just enough water to cover. Add the cinnamon stick and chilli. Cook over a low heat until the sugar dissolves, stirring regularly, then increase the heat and boil for 8-10 minutes until the liquid is syrupy and just beginning to colour. (Take care because the sugar syrup will be extremely hot.) Remove from the heat and set aside.

2. Put each orange on a board and, holding upright, cut off the skin and pith with a sharp knife. Slice the orange thinly, discarding any pips, and place in a heatproof serving dish. Pour over the spiced syrup and leave to cool completely.

3. Just before serving, scatter with the blueberries. Cut the pomegranate in half and shake or scoop the seeds over the rest of the fruit. Serve with clotted cream.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.