Note: these recipes are © Stephen Barrett and must not be cooked without his permission, unless you agree to give him a large portion.

Mister Barrett’s Stuffed Squid

Be not frightened of Squid, it’s quick and easy to prepare. Easily bought both fresh and frozen, but fresh is best. Serves 4 as a starter or tapas.

450 g / 1 lb. fresh squid tubes, washed and cleaned.
350g / 12oz shelled Prawns or Scallop meat.
1 large egg white.
45ml / 3 tbsp. fresh herbs.
Sea salt and Black pepper.

1. Place the prawns or scallop meat in a food processor with the fresh herbs and egg white.
2. Blend to a smooth puree, season with salt and pepper.
3. Fill the squid tubes with the stuffing to 75% full. Secure the ends with a cocktail stick.
4. Bring a large pan of salted water to a gentle shudder, add the squid and cook gently for 8 – 10 minutes. Remove with a slotted spoon, drain on kitchen paper.
5. If serving warm slice and transfer to a warmed plate with a simple lemon and herb butter to accompany.
6. To serve cold, slice and transfer to a cold plate, serve with lightish blue cheese vinaigrette.

Mister Barrett’s Rhubarb and Marmalade Crumble

An all time favourite but why not try this one with the addition of a fruity marmalade. The flavours make the Rhubarb less tart and more interesting.

Serves 4

750g – 11/2 lb. trimmed and chopped rhubarb
4 tbls marmalade
225g – 8oz brown sugar
175g – 6oz plain flour
75g – 3oz cubed butter

1. Pre-heat oven to 200 degrees C – 400 degrees F – Gas Mark 6
2. Place the rhubarb, marmalade and 55g – 2oz of sugar in an ovenproof dish.
3. Using your fingertips rub the butter into the flour until it looks like breadcrumbs add the rest of the sugar.
4. Sprinkle the mixture on top of the rhubarb and bake for 35 – 40 minutes.
5. Serve hot with custard or clotted cream for a satisfying treat!

Wine with rhubarb?! Perhaps a lightly botryitised Mosel auslese to balance with the acidity this dish will certainly have!

Fillets of Lemon Sole with Orange Butter

Smashing Westcountry fish, "just cooked" makes for a sweet, tasty and original dish.

For 2 persons

2 Medium Lemon Sole filleted, washed and dried.
125g (4oz) Butter
Seasoning
Juice of 1 Orange and ½ Lemon
Torn fresh herbs - parsley or basil
1 Finely chopped small Onion

Curried Parsnip Soup

A wonderful spicy soup, full of flavour and goodness. Adapted from an original recipe from the late Jane Grigson: a proper cook!

Serves 6 – 8!

1 Medium Onion – Chopped
1 Large Clove of Garlic - Crushed
3 Medium size Parsnips – Peeled and chopped.
3 Medium floury Potato – Peeled and chopped.
55g (2oz) butter
1 spoonful of mild Curry Paste.
1 x litre  rich vegetarian stock
1 x litre water to thin soup
150ml single cream
Sea Salt and Black Pepper
Freshly chopped herbs for garnish

1. Cook the onion, Garlic, Parsnip and Potato gently in the butter covered for 10 minutes.
2. Mix in the Curry Paste - stir for 1 minute.
3. Pour the stock gradually, leave to cook for 5 minutes or when the Parsnips are soft.
4. Cool a little before blending then dilute with the water. Correct the seasoning.
5. Reheat add the cream with a sprinkling of fresh herbs.

Bacon Chops with Ruby Grapefruit

Bacon Chop! A good delicatessen or grocer should be able to cut a thickish slice from the loin for this tasty dish, otherwise use a lean gammon steak.

Serves 4

1 Ruby Grapefruit
4 lean bacon loin chops
45ml/3tbsp redcurrant jelly
Black Pepper

1. Cut the peel and pith from the grapefruit, with a sharp knife, remove the segments catching the juice in a bowl.
2. Pan-fry the bacon chops in a non-stick pan, turning once or twice until golden and cooked.
3. Add the reserved grapefruit juice and redcurrant jelly to the pan. Cook until reduced, add the grapefruit segments, season with black pepper. Serve with seasonal vegetables for a quick and tasty meal.

Wine to accompany – Perhaps a Chardonnay from Navarre or Penedes in otherwords a white with medium oak with plenty of acidity.

Banana Cake

A really easy cake to prepare, when cooked keep in the fridge wrapped in foil keeping it moist.

90g/3.5 oz plain flour
2.5ml/1/2 tsp. ground cinnamon
5ml/1tsp baking powder
75g/3oz sultanas
50g/2oz Rough chopped walnuts
90g/3.5oz caster sugar
50g/2oz unsalted butter
2 large ripe bananas – mashed
2 egg yolks
30 ml/2tbs whisky or sherry

1. Preheat the oven to 190 degrees C/375 degrees F/gas mark 5
2. Lightly grease a 450g/1lb-loaf tin and line with greaseproof paper
3. Sift the flour, baking powder and cinnamon into a bowl, add the sultanas and walnuts, mix well.
4. In another bowl, cream the butter and sugar together until light and fluffy, then beat in the bananas, egg yolks and whisky. Fold in the dry ingredients.
5. Pour the mixture into the prepared loaf tin and cook in the centre of the oven for 55 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin before turning out.

Enjoy this lovely moist cake with a cup of the finest Mint Tea!

Cheese and Spinach Ramekins

Quick and healthy bake suitable as a simple starter dish.

Serves 6

150g/5oz cooked spinach
175g/6oz cottage cheese
5ml/1tsp grated nutmeg
2 egg whites
30ml/2tbsp freshly shaved Parmesan
Sea Salt and Black Pepper

1. Preheat the oven to 220 degrees C/ 425 degrees F/ Gas Mark 7
2. Lightly oil 6 ramekin dishes with sunflower oil.
3. Mix together the spinach and cottage cheese in a separate bowl. Add the grated nutmeg and seasoning to taste.
4. Whisk the egg whites in a large bowl until peaks are formed. Fold them evenly into the spinach mixture using a large metal spoon then spoon into the ramekins smoothing the tops flat.
5. Sprinkle with the shaved Parmesan, place on a baking tray and cook for 15-20 minutes or until well-risen and golden brown. Serve immediately.

Wine to accompany - A glass of Farmhouse Cider!

Mussels with Fennel and Cider

Seasonal mussels are so versatile. The skill is in the preparation and freshness. Ensure all the shells are shut tight, clean them and de-beard them at the last possible moment. Wash in several waters.

Serves 4

1.5kg/3.5lb Fresh Mussels
3 small onions
3 Garlic cloves
1 small fennel bulb
15ml/1tbsp olive oil or chilli oil
300ml/1/2 pint dry Cider
Bunch of parsley
Black pepper and sea salt
Wedges of Lemon

1. Scrub the Mussels, de-beard them and wash in several waters
2. Finely chop the Onions. Garlic and Fennel
3. Heat the oil; sauté the chopped vegetables on a gentle heat for two minutes. Add the Cider and cook for another two minutes.
4. Add the Mussels, stirring for 30 seconds, cover with a tight-fitting lid and cook for app three minutes or until all the Mussels are open.
5. Stir in the rough-chopped parsley and season with a twist of salt and pepper
6. Remove to warm dishes offering guests wedges of Lemon for an extra taste.

Serve with crusty bread and an aromatic white wine, perhaps Sauvignon de St Bris or a Soave Superiore.