What you need

Manx Scallops – depends on how many your cooking for, 3 per person is a good amount.
Black Pudding – don’t think it’s made over here I used the Burnley stuff from Shoprite!
Frozen or Fresh Peas
Fresh Mint – Staarvey Farms are good for this
1 shallot
Salt and pepper
Fresh cream – Isle of Man Creameries

What to do

To make the Pea and Mint Puree
Lightly cook the Shallots in a pan with the butter.
Boil the peas for 10 mins until they just start softening up then drain.
With a food processer of blitzer, whizz up the peas, cream, shallots, fresh mint into a smooth puree. You can add a drop of water or cream to get it to a silky consistency. Then set aside

How to cook the Manx Scallops & Black Pudding

Get your pan red hot with a little amount of vegetable oil, the hotter the better!
Place your sliced black pudding on. After a minute turn this over and cook the other side.
Once you have turned the pudding add the scallops too
Remove the black pudding pudding and drain on kitchen roll.

Gourmet Shark Tip: Don’t move the scallops around in the pan, you want them to catch and begin to colour, when you have a bit of colour then turn them. Don’t be scared they don’t need to be cooked for long at all Only a minute to minute and a half each side!

Once both side have good golden colour remove and set aside.

Now build your dish, place a scallop on top of the pudding with the puree around the side.

This is an ideal starter or could be made into a main with a few chunky chips on the side! Delicious and simple!

I make these regulary with my 3 year old daughter, she loves making them and Daddy loves eating them! Good old fashioned Sunday afternoon fun!

What you need

1 pack of chocolate chips.
150grams of soft Isle of Man Creameries butter.
2 ½ cups of Laxey Glen Mills flour.
2 tablespoons of coco powder
4 medium eggs from Staarvey Farms
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
Good pinch of teaspoon of salt.

What to do

Preheat your oven to 400°F (200°C)

Beat the butter and the vanilla extract together to form a light, airy mixture

Add the eggs one at a time, and beat gently

Add ¼ cup of the sugar after each egg and mix thorougly

Put the baking powder and salt in the milk, then add to the mixture

Fold in the flour, cocoa powder and the chocolate chips

Pour the mix into your muffin cups, rougly ¾ full

Bake for 20- 25 minutes or until muffins turn golden brown

Leave to cool on baking rack

Offer to make numerous cups of tea so that you have another excuse to sample your muffin delights!

Serves 4 – 3 Scallops each or two if you really love Scallops like me!

What you need
12 scallops,
6 slices Oaked Smoked streaky bacon (Moore’s is good for this)
1 Lime
Yep that’s it! Sometimes simple food is the best.

What to do
Preheat your oven to 190 C / Between Gas mark 4 and 5
Remove white scallop meat from the shell, remove roe, wash and drain, set aside
Cut the bacon slices in half and wrap each half around a scallop.
Get the cocktail stick and secure in the scallop and bacon wrap.
Cut the lime in half and squeeze half over the scallops.
Place on a baking tray and cook for 15 to 20 minutes or until bacon is crisp.
Remove and finish off with another squeeze of lime over the scallops

Dig in! Simple, quick and easy and tastes great. You can have as a simple snack or dress this dish up with some simple winter leaves for a stunning starter.

This is one of my favourite tea time dishes for three reasons. Its really easy to make, its quick and it tastes fantastic! So he goes yessir!

What you need

1 tbsp vegetable oil

4 chicken breasts chopped in to even sizes approx 3cm

Any spare vegetables – I used baby sweetcorn and mange tout, but you can easily use peas, green beans or even brocolli, whatever takes your fancy really

4 large teaspoons of Green Thai Curry paste (You can ge this from Tesco/any supermarket or make yourself – see below)

Juice of  a lime

A good handful of fresh coriander, roughly chopped

A pinch of salt

1 tin of coconut milk

This can be served with Thai Rice or Noodles. I went for the noodles on this occassion, the kids prefer it over rice!

If your making the paste you will also need:

1 tbsp vegetable oil

1 green chillie

1 tsp of dried cumin seeds

1 tsp of coriander seeds

2 large cloves of garlic

1 small onion, roughly chopped

A chunk of fresh ginger, chopped

1 lemongrass stalk, roughly chopped

Zest of a lime

A Handful fresh coriander

What to do

For the paste if your feeling daring throw all the paste mix in a blender and get whizzing! After its been pulped have a sniff, it smells great doesn’t it!

Heat the oil in a large frying pan and add the chicken. Stir this around until it takes on a bit of colour. Then add the 3-4 large tsp’s of the paste and get it all sizzling nicely and releasing all those flavours. Once the chicken has browned well and the paste starts to catch to the pan, add the vegetables and the coconut milk. Let this simmer for 7-10 minutes

Remove from the heat and add the fresh coriander and the squeezed of lime juice. Drop in your cooked noodles and stir through.

Enjoy – I do at least once a week!

Simple refreshing with a sharp bitey tang! Nice.

What you need

2 Shots of ManX whiskey
Juice of half a Lime
3/4 teaspoon of sugar
Lime wedge to garnish
Ice crushed or cubes depending on your taste

What to do

Put everything in a mixer (except the Lime garnish and ice)
Shake well
Fill a long glass with the ice
Pour over mix
Garnish with Lime slices

Simples, but really refreshing and the lime and sugar take the edge off the whiskey!

This is one of favorite Saturday afternoon snacks that I enjoy with a cup of tea or some times a sneaky can of Stella!

What you need

2 slices of white bread (Ramsey Bakery Mighty White)
4 good slices of Isle of Man Creameries Black Pepper Mature Chedder
Knob of butter
1 tsp oregano
½ cup sliced Greeba Farm Manx mushrooms
A toastie maker/George Foreman grill

What to do

In a pan, put a knob of butter and heat on the hob. Place the mushrooms and oregano in the pan and gently cook for 2-3 minutes until the mushrooms are lightly cooked and soft. Set aside.
Lightly butter the two slices of bread. Place one of the bread slices butter side down and line with slices of the cheese. With a spoon place the mushrooms on top of the cheese, finally adding the other slice of bread, butter side facing out.

Toast for 5 minutes in a toastie maker or George Forman Grill or until golden brown and cheese has melted. Serve warm with a side salad of leaves and cuppa if you want to push the boat out!

Gourmet Shark Tip: If you don’t have a toastie machine you could fry the toastie gently on each side in a frying pan.