Sexy scoffs

Vegetable Tempura
Serves 2

2 1/2 tbsp plain flour
2 1/2 tbsp cornflour
4 tbsp water
4 tbsp beer
4 tbsp oil
1 carrot, thickly sliced
1 courgette, thickly sliced
pinch salt

Combine flour, cornflour, water, beer and salt in a bowl and let stand for 20 minutes. Heat oil in a pan, dip the carrots and courgettes in the mixture then scoop out with a slotted spoon and drain off any excess batter. Fry for one to two minutes until crisp and golden.

Thai Broth
Serves 2

1 fish or vegetable stock cube
600ml water
1 stalk fresh lemongrass
1/2 red chilli
1/2 clove garlic
6 tiger prawns, de-veined
30g mangetout
30g baby sweet corn
fresh sweet basil

Dissolve fish or vegetable stock in water, then infuse with lemongrass, red chilli and garlic over a medium heat for 10-15 minutes. Next, add prawns, mangetout and baby sweet corn to the mixture and simmer for 5 minutes or until prawns turn pink. Sprinkle over basil for garnish.

Grilled Oysters
Serves 2

12 oysters
squeeze of lime juice
fresh coriander, chopped

Grill freshly opened oysters under highest setting about 3 minutes until they turn opaque. Remove and drizzle over a touch of lime juice, then sprinkle coriander on top.

Coq au vin
Serves 2

50g chopped bacon back rashers
4 small chicken leg quarters
20g seasoned flour
4 tbsp oil
2 shallots
pinch mixed herbs
2 glasses red wine
50g button mushrooms
240g jasmin or wild rice or a mixture of both

Brown bacon rashers and chicken quarters in flour and oil. Add shallot, herbs and red wine, then cover and simmer for 35-45 minutes. Add button mushrooms and cook for another 20 minutes. Serve over rice.

Champagne Sorbet
Serves 2

940ml water
335g sugar
280ml champagne

Combine water and sugar in a pan and simmer for five minutes. Stir in champagne, then cool and refrigerate for two hours. Freeze mixture in a shallow dish for four to five hours and whisk every hour until smooth. When the mixture is slush-like, transfer to a serving dish and refrigerate for at least 30 minutes before serving.

Tomato and Sweet Pepper Soup
Serves 2

4 yellow peppers
2 onions, finely chopped
4 tsp oil
12 medium tomatoes, chopped and de-skinned
1-2 litres vegetable stock
fresh basil, chopped

Roast peppers in the oven on the highest setting for 5-10 minutes or until charred. Put them in a plastic bag and let them steam for 10 minutes. Then remove peppers from the bag, peel off the skins and coarsely chop. Sauté onion in oil for about 10 minutes, then combine tomatoes, vegetable stock and roasted peppers and bring to boil. Simmer uncovered for 30 minutes. Transfer soup to food processor and blend until smooth. Return to pan and heat through. Serve with basil over top.

Wild Mushroom Risotto
Serves 2

360g risotto
240g wild mushrooms, chopped

Cook risotto according to instructions on packet. Stir in mushrooms about 5 to 10 minutes before risotto is finished cooking.