Ingredients:

4 large boiling potatoes (2 1/4 lb)

3 qt egregio Delicate Fruit extra virgin olive oil

2 cups all-purpose flour

1 (12-oz) bottle cold beer (preferably ale)

1-1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)

Accompaniment: malt vinegar

A deep-fat thermometer

Preparation:

Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat egregio Delicate Fruit extra virgin olive oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt. 

Ingredients:

3-4 red chillies (depending on heat –    

we added 6 but we're chilli fiends!)

500 g higher-welfare pork sausage meat

1/2 tsp smoked paprika flour , for dusting

500 g puff pastry

2 free-range egg yolks

1 splash of milk

1 splash of egregio Organic extra virgin olive oil

1 tbsp whole cumin seeds

Preparation:

Preheat the oven to 180°C/350°F/gas 4.

Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!

Chop the chilli flesh and mix with the sausage, paprika, some egregio Organic and a pinch of black pepper.

Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.

Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.

Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.

Bake for 20 minutes, until risen, puffed and golden brown.

Ingredients:

4 extra-large egg whites, at room temperature

Pinch kosher salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

1/2 teaspoon pure vanilla extract

Sweetened Whipped Cream, recipe follows

1/2 pint fresh strawberries, hulled and sliced

1/2 pint fresh blueberries

1/2 pint fresh raspberries

Triple Raspberry Sauce, recipe follows

4 spoons of egregio Organic extra virgin olive oil

1 cup cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 tablespoon framboise liqueur

Preparation:

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Triple Raspberry Sauce:

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, the four spoons of egregio Organic and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill. 

Ingredients:

500 g minced beef

1 onion, chopped

1 cup water, divided

2 beef bouillon cubes

1⁄4 cup ketchup

2 teaspoons Worcestershire sauce 

Black Pepper

1⁄2 teaspoon oregano

1 pinch nutmeg

3 tablespoons plain flour

5 spoons of egregio Intense Fruit extra virgin olive oil

2 puff pastry sheets

Preparation:

Pre-heat oven at 220 degrees Celsius.

Brown meat and onion with egregio Intense Fruit extra virgin olive oil.

Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.

Boil and cover for 15 minutes.

Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.

Let cool.

Grease a pie dish and line with puff pastry.

Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.

Trim edges and glaze top with milk or beaten egg.

Bake in a very hot oven, 220 degrees Celsius for 15 minutes.

Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.

Serve with veggies, fries, or salad.