sit at room temperature, Diced cherries, On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. There are no cherries in it, there are chopped walnuts and vinegar. Now add the chestnuts to the pan. Subscribe to our Newsletter Receive updates instantly. To activate profit switching on a previously disabled GPU or CPU, you must first perform a complete benchmark. this recipe as well.it's held up. Blackberry and Almond Tart - Graham's Family Dairy BetterHash is a cryptocurrency miner. For the crumble topping, heat a frying pan until hot and add the oil. Read about our approach to external linking. If your GPU cards are Nvidia, make sure SLI is disabled and try benchmarking again. Remove from the oven when theyre lovely and crisp on the edges and serve immediately. Rapidly cook the spinach in the hot pan with a drop of olive oil, salt and pepper. Make cornstarch slurry in a separate bowl. Depending on your CPU and video adapter performance, you can earn hundreds of dollars each month. Nick has been unstoppable ever since: he opened further restaurants and tried his hand at events catering before starting up his own cookery schools. Whilst the dough chills, prep the tart filling. chicken stuffed with black pudding bbc good food. Facebook; Twitter; Instagram; Linkedin; Influencers; Brands; Blog; About; FAQ; Contact Locate Display adapters. timing of this recipe may betterhash stuck on startingAppearance > Menus. SALMON RECIPES - Scottish Salmon Recipes Leave in the cupcake tin for about 10 minutes before transferring to a wire rack to cool completely. We dont make our own as it is very common sand found in the local supermarket. Results Focused Influencer Marketing. Cherry frangipane tart recipe | BBC Good Food If you are mining with different GPUs and one of them is at least 8GB, you can move that 8GB or more GPU in the primary x16 PCIe slot. Bring a large pan of salted. tart. Sultanas, Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes. Subscribe to our daily newsletter (requires registration) and get the latest news, sport and business headlines delivered to your inbox every morning, You can also follow us on Facebook, Twitter and Google +. rewarding. (Can be made 1 day ahead. cold unsalted butter, cut into 1/2 inch pieces Vinegar. adjustment. We can see why they might say this, as weve even suggested it ourselves, but were not sure why they were so surprised by the backlash! This lemony tart is perfect for Mother's Day brunch, Easter, or any time a beautiful make-ahead dessert is on the menu! gabriel iglesias volkswagen collection. IPSO is an Pull off the claws and give them a good bash with the back of a heavy knife or an old rolling pin. Hope this helps! The filling can be almost runny when served warm, but this stiffens slightly as they cool. Anyone anywhere in the world can take part in as long as a 25 registration fee is paid and they have access to broadband. Use a 7.5-8cm cookie cutter to cut circles from the dough and push them carefully into the holes of a cupcake tin. Coach Gary Blair Wife, We carry out services of marine and offshore support services, civil engineering and maintenance works in the oil and gas industry as well as market petroleum products. Remove from the freezer and allow to warm to room temperature on the kitchen bench. like a very sweet dessert Place a sheet of baking paper over the pastry, then cover with baking beans. Not sure if you have found a solution, and I know Betterhash has been working to update the issue. Nick Nairn has estimated his Stirlingshire restaurant which was engulfed in flames over the weekend will remain closed for nine months. Recipes by by Nick Nairn Archive If you think we have made a significant mistake and you This one has as its namesake the village of Ecclefechan. .stm. Tangzhong is the secret to the super-soft, pillowy dough that encases a brown buttercinnamon sugar filling and gets topped with a tart cream cheese frosting. r/BetterHash. Once you have lined all of the cupcake holes with pastry, prick the bases with a fork a couple of times, then spoon the filling mixture into each pastry case. Tart. some Phil. Once heated through, remove from the heat and fold in the lobster meat. Lekki Phase 1 ,Lagos, finely grated rind and juice of 1 lemon. Last updated: Apr 3, 2023 6 min read "This lemon tart is very special to meit's the only recipe I've included in two of my cookbooks, The French Laundry and Bouchon, because I love it so much." - Chef Thomas Keller. Nick Nairn's delicious Christmas dinner recipes | The Scotsman Subscribe to our Newsletter Receive updates instantly. crust indeed. This will increase by some 10C while resting. By Nick Nairn Ingredients Method The first thing is to cook the crab. It's like 0% and 1%. Thanks to a recent leak Dont let scams get away with fraud. Watch out for hot spots. These are not in a traditional Ecclefechan tart. An excellent Ecclefechan butter tart recipe - Scottish Field When first starting to mine with BetterHash, a benchmark is needed. Best Lemon Tart Recipe - How to Make a Lemon Tart - The Pioneer Woman Bake until sides are set and slightly brown, about 30 minutes. +234-813 493 0670 This recipe calls for a removable-bottom tart pan to make slicing and serving easy, but you can make this lemon tart in a regular 9-inch pie pan. Nick Nairn's Rillette of Smoked, Poached and Hot Smoked Salmon - soooooo tasty, def be on my wedding menu Nick Nairn Cookery Books Pescetarian Smoked Salmon Healthy Treats Fresh Rolls Starters Good Eats Seafood More information . investigate the matter. What to do? Its much nicer done separately. Sprinkle over 1 tbsp cold water and pulse again until the pastry just comes together. Mumsnet makes parents' lives easier by pooling knowledge, advice and support on everything from conception to childbirth, from babies to teenagers. Divide the spinach between four warm plates and spoon the sauce, fruit and chestnuts around the spinach keeping a little sauce back. This is called a false positive, a miner doesn't cause any harm. Step 1: Make sure that "BTC Auto Exchange" is off in your web panel of BetterHash: Step 2: Go to your desktop app of BetterHash, click on "Miners" and then "CPU/GPU miners": Locate Display adapters. - Lastly, after all this, it Banana and lemon souffl Nick Nairn - The Nosey Chef Get 6 issues for 9.99 + a copy of Good Food's Vegetarian Summer! Smoked salmon, dill & onion tart recipe | BBC Good Food Cooking time will depend on the exact weight of the bird. Its best made the day before then it should roll straight from the fridge, otherwise its very sloppy. When ready the sauce can be served hot or cold. junio 12, 2022. jonah bobo 2005 . Depending on your CPU and video adapter performance, you can earn hundreds of dollars each month. Top a slice with whipped cream and fresh berries! Shake them in the colander to roughen up the edges and season with pepper. Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge. was nick cordero in the play hamilton; robert riggs obituary nj; snake river farms nz; 17th field artillery battalion korea; old west execution photos; . Melt the butter and muscovado sugar together in the saucepan over a low-medium heat. with a fine taste. You can stand the bowl on a wet towel or cloth to hold the bowl steady. Will be a great dessert to either Thanxgiving or Xmas parties. To serve, warm the sauce through and season with lemon juice and add two thirds of the chopped chervil. This tasty filling is surrounded by a sweet, short pastry casing. Remove from the heat, drain through a sieve and dry on kitchen paper. You can either telephone IPSO on 0300 123 2220 or independent body which deals with complaints Shred them as if they were mini cabbages. If the delightful Ecclefechan Tart was in a guidebook, it would be in listed as a must-visit Scottish hidden gem. If you do want to make the caramel sauce, heres how. Pick out all the flesh from the claws using a lobster pick, or a narrow flexible knife and remove the legs. For the filling, preheat the oven to 170C. My favorite recipe for my favorite entire pan, let alone Heat a large ovenproof saut/frying pan and add a little oil. If youre wondering why the name rings a bell, it may be thanks to the flap in 2007 when supermarket chain Sainsburys marketed the Ecclefechan Tart as an alternative to the mince pie. Why do you place plastic wrap directly onto the tart's surface before chilling? First, cut your cooked lobster in half lengthways using a large, heavy, sharp knife. Trying to mine ETHash. The pan will start to bubble the moment you add liquid, so only put in about 50ml at a time or clumps of caramel will form, but work quickly or the mix may start to burn. A great tip is to invest in a digital food thermometer (Go to our online Cook Shop - click Cook Shop at the top of the page - to buy a Thermapen, theyre great!) of dough was not Before the oil, Aberdeen was like a big village, Didier says, and then, boom, the oil arrived, and thousands of people came with new ideas and it changed a lot., The original emphasis on fresh, local produce is still in place today. Bring to the boil before adding a splash of white wine, whisking in a tbsp of flour until smooth then adding some veg water or chicken stock, plus a few gravy granules (if you like or need) to thicken. The environmental command that does the trick for the 2GB cards is the setx GPU_SINGLE_ALLOC_PERCENT 100 , as this sets the maximum amount of memory a single If your CPU / GPU is not too powerful then you won't be able to profitably mine. Christmas Countdown Walnut and Apricot Tart, For the sable paste tart case (enough for 2 tart cases; we make enough for 4 at a time and freeze the rest), 100g sultanas, soaked overnight in a little rum, For the caramel sauce (makes about 700ml; freeze the leftover). A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling. When. Download and start mining. 4, Fatai Idowu Arobieke Street, Take it out & let it cool down. Most Expensive Funko Pop In The World, maleable enough to roll. Mark the bottom of the pastry with a fork then I've been mining mostly fine for a couple months, now with Betterhash (I've already redownloaded the miners, restarted the PC, etc) it won't stay active. cold unsalted butter, cut into 1/2 inch pieces. Once we receive more data, we'll split the GPU estimations on our website and display separate reports for regular and LHR NVidia GPUs. Didier Dejean opened his seafood restaurant The Silver Darling in 1986, having previously worked inParis before following a colleague to Aberdeen. This is called a false positive, a miner doesn't cause any harm. Remove the beans and bake pennsylvania supreme court judges; 4618 forthbridge drive houston, tx; lincoln memorial events; chemerinsky, constitutional law syllabus I've been mining mostly fine for a couple months, now with Betterhash (I've already redownloaded the miners, restarted the PC, etc) it won't stay active. Mining guide with Betterhash. Easy too. This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Thisstep is to prevent a skinfrom forming on the surface of the lemon curd. temperature at the end) Use the alternative measurements for filling one large tart. We realise, however, that mistakes 4 Scoop the mix into the prepared pastry case and smooth out with a wet palette knife. Store your Ecclefechan Tarts in a cake tin or similar container, with a sheet of kitchen roll to help keep the pastry dry. The last part sounds like a drunk Glaswegian who just discovered Eccles cakes. Heat a clean pan ready to cook the spinach and return the meat back to the oven to warm. Heres what we learned about mixed spice for you A mix of cinnamon, coriander, caraway, nutmeg, ground ginger and cloves. Usually, there was some sort of acidity added to the fruit mixture, like vinegar or lemon juice, and spices are now often added too, although Eccelfechan Tarts are just as delicious without all the extras! deep brown tort. . I abandoned Betterhashs GUI interface paired with Phoenix miner entirely and went with trex miner instead. to 190C/375F/gas mark 6. from Scotland DESIGNED BY VIVID WEB SERVICES, difference between narrative, lyric and dramatic poetry, city of south el monte community development director, Pa State Board Of Nursing Refresher Courses, Photosynthesis Virtual Lab With Bubbles Per Minute, the herald obituaries: all of recent obituaries. Download the latest version of BetterHash, go to Settings/Miners and click the Re-download all miners link. Cut tart into wedges; arrange on plates. I think I might add some This is a wonderful recipe which I adapted from one given to me by a dear friend of mine, John Webber, who is now teaching at Nick Nairn's Cook School, but was once the head chef at Kinnaird House in Perthshire [ . BetterHash says that my two graphics cards are not compatible and I get a notification that the program was denied access to the GPU. 6 Allow to cool slightly before cutting into slices and serving with lots of crme frache. I first tried a separate copy of Phoenix miner in versions 5.4c and 5.5c and ran it direct to Betterhashs pool per their directions under settings/pools, but ran into similar issues. uth_of_scotland/7109302 National World Publishing Ltd. All rights reserved. 584. Members. Email: info@regadstar.com. Scottish Field, 496 Ferry Road, Edinburgh, EH5 2DL. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Now comes the fiddly bit. We'll migrate to a faster database Download and start mining. Activity Active miners and hashing speeds. BetterHash is a cryptocurrency miner. I Whilst the crab is cooling you can make the mayonnaise. Making a perfect lemon tart is easyit all comes down to the filling. city of south el monte community development director hoa fees at park place, sebastian, fl nick nairn lemon tart. If you dont have one, however, for peace of mind, pierce the thickest part of the leg with a skewer, the juices should run clear. You can freeze Ecclefechan Tarts, seal them in an air-tight container, and they will last up to 6 months. Hm. Nick Nairn on his fall and rise as a celebrity chef | The Scotsman Set the warm breasts on the mounds of spinach and coat with the remaining sauce and sprinkle over the remaining chervil.Additional InformationIf youre struggling to source Partridge then pop into your local butcher and ask them to order it for you. Tel: BeebRecipes.co.ukArchive of BBC Food Recipes, Apple croustade with Armagnac custard by Nick Nairn, Apricot and Madeira cheesecake by Nick Nairn, Apricot and raspberry filo tart by Nick Nairn, Artichoke, pepper and broad bean salad with lemon dressing by Nick Nairn, Okra stew with lemon and herb basmati rice by Nick Nairn, Baked bass with creamed leeks by Nick Nairn, Baked fig and goats' cheese salad by Nick Nairn, Baked haddock with crushed peas and chive butter sauce by Nick Nairn, Baked rolled sole with white wine and dill sauce by Nick Nairn, Baked tomato and cheese souffl with courgette and herb salad by Nick Nairn, Pork tenderloin with crushed potatoes and mustard sauce by Nick Nairn, Beef burger with thyme potato wedges by Nick Nairn, Beef fillet in coconut milk with crispy noodles and dipping sauce by Nick Nairn, Beef stir-fry with crotons by Nick Nairn, Beef with ale and gratin dauphinoise by Nick Nairn, Beef with whisky and mushroom cream, wilted spinach and crushed tatties by Nick Nairn, Blue cheese and honey bruschetta by Nick Nairn, Blue cheese and potato cakes by Nick Nairn, Breaded mushrooms with chilli and herb dip by Nick Nairn, Broccoli, caper and tomato soup by Nick Nairn, Broccoli, lemon and pine nut penne by Nick Nairn, Bruschetta of roasted pepper and Dolcelatte by Nick Nairn, Tomato, cucumber and herb salad by Nick Nairn, Caramelised blueberries with lemon syllabub by Nick Nairn, Caramel poached pear with a tuile cup and chocolate sauce by Nick Nairn, Ceviche of tuna with lime and chilli with spinach salad and chips by Nick Nairn, Ceviche of sea bass with lime and mango salsa by Nick Nairn, Chargrilled asparagus with hollandaise sauce and fried egg by Nick Nairn, Chargrilled asparagus with a fried egg and hollandaise sauce by Nick Nairn, Chargrilled calf's liver with mash and onion gravy by Nick Nairn, Chargrilled chicory with melted Dolcelatte and orange dressing by Nick Nairn, Chargrilled peaches with honey, yoghurt and sugar-glazed pine nuts by Nick Nairn, Chargrilled sea bass with potato rosti, sauted vegetables and sauce vierge by Nick Nairn, Chargrilled squid with sauce vierge by Nick Nairn, Chargrilled steak with sweet potato mash, peas and red wine sauce by Nick Nairn, Chargrilled sweetcorn with chilli jam by Nick Nairn, Chargrilled tiger prawns with a crunchy nut dressing, egg fried rice and mango salsa by Nick Nairn, Chicken and chorizo with paprika and red wine by Nick Nairn, Chicken kiev with herb mash by Nick Nairn, Chocolate cherry nut cheesecake with chocolate sauce by Nick Nairn, Chocolate cups with Drambuie cream by Nick Nairn, Christmas broth with cheesy crotons by Nick Nairn, Chunky yellow pepper and rocket soup by Nick Nairn, Citrus sponge with apricots poached in cardamom syrup by Nick Nairn, Clootie pudding with crme anglaise by Nick Nairn, Coconut rice pudding with glazed mango by Nick Nairn, Couscous-crusted turbot with roasted tomatoes, wilted spinach and sauce vierge by Nick Nairn, Cranachan with oatmeal praline by Nick Nairn, Creamy salmon pasta with a mustard, cream and chive sauce by Nick Nairn, Crisp goats' cheese, herb and tomato salad by Nick Nairn, Crisp onion and rocket salad by Nick Nairn, Crisp paprika chicken on chorizo rice by Nick Nairn, Crisp poppadoms with tomato chutney and sauted spinach by Nick Nairn, Crispy haggis and potato pancake with a spinach salad and warm whisky and bacon dressing by Nick Nairn, Crispy noodle cake with chicken by Nick Nairn, Crisp noodles with soy sauce and chilli by Nick Nairn, Crisp sweet and sour pork with yam chips by Nick Nairn, Croustade with caramelised oranges by Nick Nairn, Crunchy pepper salad with lemon and olive oil dressing by Nick Nairn, Crusted rack of lamb with red wine jus and chargrilled baby carrots by Nick Nairn, Deep-fried Portobello mushroom with garlic sauce by Nick Nairn, Deep-fried tortilla with lemon dip by Nick Nairn, Dermot's crisp stuffed mushrooms with goats' cheese and herb salad by Nick Nairn, Duck, orange and spinach salad by Nick Nairn, Duck and puff pastry with wild mushroom and red wine sauce by Nick Nairn, Festive sponge with cranberry crown and cream by Nick Nairn, Trout with a pine nut crust with roasted butternut squash and tomato and thyme sauce by Nick Nairn, Filo baked salmon with peas, cream and mustard by Nick Nairn, Flash-fried salmon with yellow pepper and onion salsa by Nick Nairn, Forest fruit crumble with custard by Nick Nairn, French onion soup with cheesy crotons by Nick Nairn, Fresh mango and lime syllabub by Nick Nairn, Fresh spaghetti with wild mushroom rag by Nick Nairn, Fried edamame beans with chilli by Nick Nairn, Fried egg with pan-fried haggis and mash by Nick Nairn, Fried goats' cheese with grape chutney by Nick Nairn, Frozen mango and lime shots by Nick Nairn, Gammon, pea and orange salad by Nick Nairn, Garlic and rosemary lamb with chilli and herb polenta and sauce vierge by Nick Nairn, Garlic and rosemary roasted lamb with creamed lentils by Nick Nairn, Ginger sponge pudding with custard and brazil nut brittle by Nick Nairn, Ginger sponge with lemongrass custard by Nick Nairn, Gammon with double egg and oven chips by Nick Nairn, Grilled peaches with honey and yoghurt by Nick Nairn, Haddock 'ceviche' with crab salad and ciabatta by Nick Nairn, Ham and sage pork fillet with buttered tagliatelle by Nick Nairn, Honeyed figs with Greek-style yoghurt by Nick Nairn, Honey orange curd pudding with toffee cream sauce by Nick Nairn, Honey-roasted chilli pork with sweet potato mash by Nick Nairn, Hot raspberry souffl with honey and oatmeal ice cream by Nick Nairn, Hot sweet and spicy beetroot soup by Nick Nairn, Ginger cake bread and butter pudding by Nick Nairn, Ginger cake gteau with caramelised pecans by Nick Nairn, Kent artichoke and dry cured smoked bacon soup with olive oil crotons and crisp bacon by Nick Nairn, Lamb chops with sauce vierge by Nick Nairn, Lamb, red wine and rosemary casserole by Nick Nairn, Leek, blue cheese and potato soup by Nick Nairn, Lemon polenta cake with lemon icing by Nick Nairn, Light pheasant broth with herbs by Nick Nairn, Medallions of lamb with creamy leeks and port sauce by Nick Nairn, Mediterranean vegetable stack with chargrilled polenta and sauce vierge by Nick Nairn, Mini pea and Dolcelatte flan with pea pure by Nick Nairn, Monkfish in parma ham with crushed new potatoes and honey-glazed carrots by Nick Nairn, Monkfish, leek and tomato stew by Nick Nairn, Monkfish with curried lentils by Nick Nairn, Mooli salad with butterflied prawns by Nick Nairn, Noodles with prawns and pak choi by Nick Nairn, Crusted lamb with honey and lemon-roasted parsnips by Nick Nairn, Olive, edamame bean and Manchego 'risotto' by Nick Nairn, Pain perdu with sticky apricots by Nick Nairn, Pan-fried grouse with skirlie and glazed beetroot by Nick Nairn, Pan-fried lamb chump with roast butternut squash and onion gravy by Nick Nairn, Pan-fried salmon with broccoli by Nick Nairn, Pan-fried salmon with parsley chips by Nick Nairn, Pan-fried sea bass with crushed potato and fennel sauce by Nick Nairn, Pan-fried sole fillet with caper and tomato dressing by Nick Nairn, Parma ham and spinach salad with crotons and balsamic dressing by Nick Nairn, Penne with fresh green pesto by Nick Nairn, Penne with spicy roasted pepper sauce by Nick Nairn, Pepper and sun-blushed tomato soup by Nick Nairn, Peppered goats' cheese with peach salsa by Nick Nairn, Peppered goats' cheese with rocket salad by Nick Nairn, Peppered pork on potato rosti with braised red cabbage by Nick Nairn, Peppered pork tenderloin with chips and rocket salad by Nick Nairn, Pesto pasta with feta and pine nuts by Nick Nairn, Pesto pasta with roasted sea bass and sauce vierge by Nick Nairn, Pheasant with brandy cream sauce and mashed potato by Nick Nairn, Pheasant with red wine and onions by Nick Nairn, Pineapple and lime 'carpaccio' by Nick Nairn, Pistachio-crusted monkfish with crushed potatoes and sauce vierge by Nick Nairn, Pithivier with leek and cheese by Nick Nairn, Plaice fillets with nut-brown caper butter by Nick Nairn, Poached sea bass with potatoes in a white wine, cream and chive sauce by Nick Nairn, Poached turbot in a saffron cream sauce by Nick Nairn, Pork and yam stir fry with basmati rice by Nick Nairn, Pork fillet with apple, wine and chervil sauce and rosemary sweet potatoes by Nick Nairn, Pork fillet with blue cheese crust and herb salad by Nick Nairn, Pork medallions with squash and chickpea mash by Nick Nairn, Pork stir-fry with pear chutney by Nick Nairn, Posh steak sandwich with spinach and tofu dressing by Nick Nairn, Potato wafers with smoked salmon, watercress and horseradish cream by Nick Nairn, Prawn skewers with mango salsa by Nick Nairn, Quinoa-crusted salmon with zesty crme frache sauce by Nick Nairn, Rack of lamb with crushed new potatoes and a tomato, basil and red wine sauce by Nick Nairn, Radish with homemade mayonnaise by Nick Nairn, Red onion soup with Camembert toast by Nick Nairn, Halibut with langoustine, pickled cucumber salad, mint and yoghurt dressing by Nick Nairn, Roast asparagus with a fried egg and chilli herb salad by Nick Nairn, Roast duck on a crisp noodle cake with a red wine and pea sauce by Nick Nairn, Roasted chorizo-stuffed pepper by Nick Nairn, Roasted cod curry with rice and peas with mango salsa by Nick Nairn, Roasted pepper filled with herb quinoa by Nick Nairn, Roasted thyme and garlic pork with a red wine jus and crushed Dolcelatte potatoes by Nick Nairn, Roast lamb with beetroot, couscous and red wine sauce by Nick Nairn, Roast pepper and caper soup by Nick Nairn, Roast pheasant breast with potato wedges and cranberry sauce by Nick Nairn, Roast sea bass with spring vegetables and sauce vierge by Nick Nairn, Rocket and parma ham rolls with peaches by Nick Nairn, Roquefort, rocket and honey bruschetta by Nick Nairn, Rosemary and garlic pork with wilted greens and lemon gratin dauphinoise by Nick Nairn, 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Nick Nairn, Seafood, olive and caper risotto by Nick Nairn, Seared halibut with sweet potato mash by Nick Nairn, Seared monkfish with herby lentils by Nick Nairn, Seared salmon with leek mash and mustard hollandaise sauce by Nick Nairn, Seared salmon with mango salsa by Nick Nairn, Seared scallops with prosciutto and sauted potatoes by Nick Nairn, Seared scallops with spinach and crushed potato tower by Nick Nairn, Seared smoked salmon with an apple and watercress salad and horseradish mayonnaise by Nick Nairn, Seared tuna with lemon spinach, dressing and potato gratin by Nick Nairn, Seared tuna with mangetout salad and sauce by Nick Nairn, Seared tuna with mango salsa by Nick Nairn, Serrano ham-wrapped sea bass with sauted potatoes by Nick Nairn, Shaved fennel, herb and tomato salad by Nick Nairn, Shirley Spears' marmalade pudding with Drambuie custard by Nick Nairn, Sirloin steak with spicy potato wedges, roasted tomatoes and red wine sauce by Nick Nairn, Smoked salmon and rocket 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