Welcome to...
Lewis & Cooper’s In-Store Food Theatre

Our demo Chef Daniel Cartwright joins us regularly in-store to tempt our lucky customers with an array of delicious dishes prepared to his own recipes, using produce from our shelves.

Daniel’s Cookery Demo Calendar

We’ve published Daniel’s demo recipes below so you can give them a whirl at home – you can purchase all the ingredients from our Northallerton store.

Key ingredients are available from our Go Shopping Pages (coming soon!), which can be supplemented with basics readily available in your local stores.

Menu of Tried & Tasted Lewis & Cooper Recipes

Here is a collection of delicious recipes that Daniel has created and demonstrated in-store.

At the end of each recipe you will find a list of key ingredients available on our Go Shopping Pages (coming soon!), which can be supplemented with basics readily available in your local stores.

Aubergine Cannelloni with Rocket and Lemon Dressing
Black Pudding Rosti with Poached Duck Egg and Sauce Béarnaise
Char-grilled Halloumi with Olive and Tomato Salsa
Chocolate Pasta with Bitter Orange Sauce and Amoretti biscuits
Deep Fried Brie with Fruity Chutney in a Parmesan Basket
Duck Terrine with Potato, Apple and Mustard Salad
Fantastic Spaghetti
Grilled Goats Cheese Topped with Sauce Béarnaise
Hearty Ham Broth
Lewis & Cooper Tom Yum Soup
Lewis & Cooper Thai Green Curry
Mediterranean Couscous Salad
Potted Salmon with Warm Potato Salad
Ratatouille
Risotto with Pancetta & Chorizo
Risotto with Toulouse Sausage and Bayonne Ham Crisps
Roasted Shallots with Port and Red Current Jelly
Salad of Local Wood Pigeon with Roasted Corn Salsa
Smoked Salmon and Crab Roulade
Stir Fry Local Chicken with Sun-dried Tomato Pasta
Stuffed Figs Wrapped in Cured Ham and Baked
Sundried Tomato Risotto with Parma Ham Wafers
Tapenade with Parmesan Crisps
Wensleydale Cheese Roulade
Warm Salad of Award Winning Bacon, Chicken Livers and Raspberries

 

Recipes

Aubergine Cannelloni with Rocket and Lemon Dressing

Serves: 4 Prep time: 15 mins Cooking time: 10 mins

Ingredients:
4 large aubergines, cut length ways very thinly
100g spinach leaves, washed
50g mushrooms, chopped small
4 spring onions, chopped small
25g pine nuts, toasted
50g Feta cheese, cut small
8 basil leaves, shredded
1/2 lemon juiced
8 tbls olive oil
100g rocket, washed

Method:
Brush a non-stick baking sheet with a little olive oil, season with salt and pepper, lay the slices of aubergine on the tray and bake in a hot oven for about four minutes at 225c or until the aubergine softens without colouring.

Meanwhile throw the mushrooms in a pan with a tbls of olive oil and soften, add the spring onions and spinach and remove from the heat. Now throw in the nuts, feta and basil, season and allow to cool.

Take each piece of aubergine and roll a tbls of mixture up inside it, place back on the tray and return to the oven.

Whisk the oil and lemon juice together, pour over the leaves and arrange on the plates.

Remove the aubergine from the oven and arrange with the salad.

 

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Black Pudding Rosti with Poached Duck Egg and Sauce Béarnaise.

Serves: 4 Prep time: 20 mins Cooking time: 20 mins

Ingredients:
2 medium size potatoes washed and boiled in the skin for three minutes, allow to cool
100g black pudding, grated
1 tsp whole grain mustard
1 tbls chopped parsley
1 egg yolk
4 fresh, free range hen or duck eggs
1 tbls white wine vinegar
4 tbls sauce béarnaise

Method:
Grate the cold potato into a bowl, add the pudding, parsley, mustard, egg yolk and season with black pepper and salt

Now shape the mix into burger size rosti and shallow fry in a little butter and rapeseed oil for two minutes each side.

Put a pan of water on to boil, add the vinegar but NO salt, when you have a rolling boil, crack the eggs in one by one and cook for about two minutes depending on how you like your eggs cooked.

With the rosti on a plate remove the egg and drain well place it on top with a dollop of sauce béarnaise.

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Char-grilled Halloumi with Olive and Tomato Salsa.

Serves: 4 Prep time: 10 mins Cooking time: 5 mins

Ingredients:
4 thick slices of Halloumi
2 tbls olives, stones removed and quartered
12 cherry tomatoes, quartered
½ red onion, diced small
1 clove garlic chopped small
1 tbls coriander, chopped
½ a lemon, juiced
4 tbls olive oil
1 good handful of rocket salad

Method:
Start with the salsa; mix half the oil to the other ingredients except the rocket and cheese, season with some milled pepper and salt and set aside.

Now heat a griddle pan to a medium heat, brush the cheese with the remaining oil and place in the pan, and give it a minute each side.

Meanwhile mix the rocket into the salsa and arrange on the plates, serve the griddled cheese straight down on top of it.

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Duck Terrine with Potato, Apple and Mustard Salad.

Serves: 4 Prep time: 10 mins Cooking time: 5 mins

Ingredients:
4 slices of duck terrine
100g new potatoes, washed, skins on and boiled (allow these to cool)
1 sharp apple (Granny Smiths are good) cut into small dice
1 teaspoon, whole grain mustard
2 tbls balsamic dressing
2 tbls olive oil
1 tsp chopped tarragon
1 orange, juice, zest and flesh.

Method:
Cut the potatoes small and start to fry in the olive oil, when they are golden add in the apple, orange juice and zest only.

Now throw in the mustard and tarragon and allow this to come together for a minute, finally add in the orange segments and place this in the plates with the terrine on top.

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Grilled Goats Cheese Topped with Sauce Béarnaise.

Serves: 4 Prep time: 10 mins Cooking time: 10 mins

Ingredients:
4 thick slices of goats cheese, finger thick.
2 thick slices of bread, cut into dice and toasted in a pan with some butter and crushed garlic.
120g assorted leaves; watercress, rocket and spinach are good.
4 tbls balsamic dressing
Half an under ripe mango, cut into thin matchstick shapes
4 tbls béarnaise

Method:
Take the cheese and place each one on its own piece of greaseproof paper, now place these on a baking sheet and under a hot grill for just a minute or two, or until they turn golden.

Meanwhile throw the salad, mango, croutons and dressing into a bowl and mix well.

Arrange this in the middle of the plates and place the golden cheese carefully on top.

Now top this with a spoon of sauce Béarnaise.

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Deep Fried Brie with Fruity Chutney in a Parmesan Basket.

Serves: 4 Prep time: 15 mins Cooking time: 15 mins oven temp 200c

Ingredients:
4 pieces of brie about 50g each
1 litre vegetable oil (to deep fry)
50g fresh parmesan, grated finely
4 tbls fruity chutney of your choice
1 egg, beaten with half a cup of milk, in a bowl
50g plain flour on a tray
75g breadcrumbs on a tray

Method:
Get the oil on to gently heat up and pre-heat the oven to 200c.

Scatter the parmesan cheese onto a non-stick tray into four circles about the size of a big orange and about 1cm thick. Place these into a hot oven for five minutes or until they start to go golden at the edges. Remove these and allow to cool for just thirty seconds, now lay them over an orange to create a basket shape.

Now for the brie, roll the brie first in flour, then in the egg mix and now the breadcrumb, and place back in the fridge until cooking time.

Fill the basket with some salad of your choice and place these on the chutney, on the plate.

If the oil is hot enough, put the cheese on a slotted spoon and place it gently into the oil, you can get all four in at once. When they turn golden remove and put on some absorbent paper for the excess fat to drain away.

Now place these on your salad baskets.

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Hearty Ham Broth

Serves: 8 Prep time: 20 mins Cooking time: 3 hours

Ingredients:
1 Bacon hock (the shin part of the animal), poached for 2-3 hours and allowed to cool in the stock, then dice up the meat
150g assorted beans, dried or tinned (if your using dried remember to soak overnight then boil until tender)
2 medium size carrots, peeled and diced small
1 small onion peeled and diced small
50g peas, fresh or frozen
2-3 stalks of celery, diced small
1 large potato, peeled and diced small
2 tsp smoked paprika
1 tbls chopped parsley

Method:
The stock is the important part of this soup so when you are cooking the hock throw in a carrot, onion and a little celery if you have it and also a chicken carcase or any chicken bones you may have.

Start with a large pan and a good slug of rape seed oil, throw in the onion and carrot and cook for a minute or two now add the celery and paprika and cook for another minute.

Add the potato, beans and ham and pour in the stock simmer this gently for thirty minutes add the peas and parsley give it another five minutes and serve with some crusty bread.

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Lewis & Cooper Tom Yum Soup

Serves: 6 Prep time: 10 mins Cooking time: 15 mins

Ingredients:
1ltr fresh chicken stock
1 tbls Tom Yum Paste
2 chicken breasts, cut in half length ways and then very thinly sliced
1 tin water Chestnuts, thinly sliced
100g mushrooms, thinly sliced
½ a tin (410g) baby corn cobs, cut in half length ways
2 tbls chopped fresh coriander
2 tbls fish sauce

Method:
Start with a nice big pan throw in the paste and cook it over a medium heat for two minutes, now add the stock and bring to a simmer.

Add everything else except the coriander and cook for just seven minutes, just before serving add the coriander.

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Lewis & Cooper Thai Green Curry

Serves: 4 Prep time: 15 mins Cooking time: 20 mins

Ingredients:
400g chicken breast or diced thigh meat
2 tbls Green curry paste
2 tbls fish sauce
400ml coconut cream
150g peas, fresh or frozen
100g courgette, diced small
2 tbls chopped coriander
2 tbls vegetable oil

Method:
In a hot pan add the green curry paste and cook it for a minute or two, now throw in the chicken and seal it well.

Pour in the coconut cream and turn the heat down a little to a simmer.

When the chicken is half cooked add the peas and courgette, now season with the fish sauce and finish with the coriander.

Serve with braised brown rice.

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Mediterranean Couscous Salad

Serves: 4 Prep time: 15 mins Cooking time: 5 mins

Ingredients:
250g plain couscous
50g mixed olives, stoned and chopped roughly
2 tsp pesto
75g feta cheese, diced small
12 cherry tomatoes, quartered
2 tbls chopped fresh basil
500ml vegetable stock, boiling
½ a lemon, juice and zest
4 tbls olive oil.

Method:
With the couscous in a heat proof bowl, pour the hot stock in until the grains are covered, now cling film tightly and set aside for five minutes.

Now throw in all the other ingredients, allow this to infuse for an hour if you can, for best results.

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Ratatouille

Serves: 4 Prep time: 15 mins Cooking time: 15 mins

Ingredients:
½ a white onion, diced finely
1 green pepper, diced finely
1 red pepper, diced finely
2 medium courgette, diced
1 aubergine, diced
1 jar Baytree roasted tomato and parmesan sauce
200ml vegetable stock
2 cloves garlic
2 tbls chopped basil, fresh

Method:
Heat a large pan add two tbls olive oil and throw in the onion and garlic and cook for two minutes, add the pepper and continue to cook for another two minutes.

Now throw in the courgette and aubergine and stir in the sauce cook this for another five minutes, finish with the basil and season to taste.

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Stir Fry Local Chicken with Sun-dried Tomato Pasta

Serves: 4 Prep time: 10 mins Cooking time: 15 mins

Ingredients:
500g chicken breast, cut into thin strips
150g pasta cooked as per the instructions
4 tsp sun-dried tomato paste
1 red pepper, de-seeded and cut into thin strips
1 clove garlic, chopped small
1 tbls chopped parsley
4 tbls olive oil
2 handfulls of rocket salad
1 Baytree tomato and basil sauce

Method:
Cook the pasta as per the instructions, drain and stir in the pesto, season to taste and keep hot. Meanwhile add the oil to a large, hot wok or frying pan, throw in the garlic followed by the pepper and then the chicken, colour until golden brown now add in the tomato and basil sauce and cook for another five minutes finally add the parsley.

Add the rocket to the pasta and fold in well, now arrange this on the plate with the chicken on top.

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Risotto with Pancetta & Chorizo

Serves: 4 Prep time: 10 mins Cooking time: 15 mins

Ingredients:
250g Arborio rice
½ an onion, finely diced
2 cloves garlic, crushed or chopped small
75g pancetta, diced or cut into lardoons
75g Chorizo sausage, cut small
100g cherry tomatoes cut in half
2 tsp pesto
50g grated parmesan
2 tbls crème fraiche
1 ltr vegetable or chicken stock

Method:
Start with a good slug of olive oil in a hot pan, add the onion and garlic and cook for a minute, now throw in the pancetta and chorizo and allow some of the oils to cook out.

Now add the rice and stir in well, add the stock but just a ladle at a time, adding more only when the previous amount has been absorbed, continue with this until the rice is tender.

Meanwhile add in the pesto and the tomatoes and just as it is about to be served throw in the parmesan and crème fraiche.

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Risotto with Toulouse Sausage and Bayonne Ham Crisps

Serves: 4 Prep time: 10 mins Cooking time: 15 mins

Ingredients:
250g Arborio rice
½ an onion, finely diced
2 cloves garlic, crushed or chopped small
4 good slices of thinly cut ham
4 sausages cut into slices
50g black olives, pitted
1 good size courgette, diced
25g grated parmesan
1 ltr vegetable or chicken stock
4 tbls good olive oil
2 tbls chopped parsley

Method:
Start with a good slug of olive oil in a hot pan, add the onion and garlic and cook for a minute, now throw in the sausage and allow some of the oils to cook out.

Now add the rice and stir in well, add the stock but just a ladle at a time, adding more only when the previous amount has been absorbed, continue with this until the rice is tender.

Meanwhile lay the ham on a non-stick tray and cook in a hot oven for five minutes or until it is crisp, remove this and place on some kitchen paper to absorb the fat.

Now add the courgette, olives and parmesan and allow to cook for another three minutes, finally throw in the parmesan and serve, drizzle some more olive oil over it.

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Wensleydale Cheese Roulade

Serves: 4 Prep time: 10 mins Cooking time: 10 mins

Ingredients:
6 free range fresh eggs
2 tbls chopped chives
100g Smoked or plain Wensleydale cheese, grated
2 tbls sun-blushed tomatoes, chopped fine
½ tsp smoked paprika
½ lemon, juice
50g, large handful, rocket or watercress
1 ripe avocado, diced small

Method:
Beat the eggs well with some salt and milled pepper, throw in the paprika.

Add a little rapeseed oil to a hot, large, non-stick pan and cook the egg mix as you would for pancakes, very thin, remove these and allow to cool.

Meanwhile mix the tomatoes with the cheese, chives, lemon and avocado and season to taste.

Now spread the mix onto the pancakes and scatter the leaves on top, roll them up like a wrap, cut in half for a snack or into smaller pieces for a pre-dinner nibble.

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Warm Salad of Award Winning Bacon, Chicken, Livers & Raspberries

Serves: 4 Prep time: 10 mins Cooking time: 10 mins

Ingredients:
125g salad leaves of your choice (spinach, rocket, watercress are all great)
150g streaky smoked or un -smoked bacon, cut into lardons
150g fresh chicken livers, trimmed of any fat and cut into small pieces
2 cloves garlic, crushed
2 tbls rapeseed oil
2 tbls Raspberry balsamic vinegar
25g butter
50 g fresh raspberries

Method:
Wash and prepare the leaves, set aside for the moment.

Add the bacon to a hot, dry pan and allow to Crispin, now throw in the garlic and livers and cook for just another one to two minutes allowing the livers to retain some colour, quickly throw in the raspberries before removing from the pan and keep warm.

Add the vinegar to the pan now and with a wooden spoon remove all the juices from the bottom of it, if necessary add a little water, pour in the oil and remove from the heat.

Pour this over the leaves and arrange on plates, finally place the livers and bacon on top and DIG IN!

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Chocolate Pasta with Bitter Orange Sauce and Amoretti biscuits

Serves: 4 Prep time: 10 mins Cooking time: 15 mins

Ingredients:
300g pasta
2 oranges, zest and juice
25g butter
4 tbls double cream
6-8 biscuits crumbled up
1 tbls white sugar

Method:
Simply cook the pasta as per the pack instructions.

Meanwhile scatter the sugar into a hot pan and allow this to colour slightly, now pour in the juice and the zest and reduce by 2/3.

Add the double cream and bring to the boil, now whisk in the butter to form a nice shinny sauce.

Add the cooked pasta to this and mix through well, serve up and sprinkle with the biscuit crumbs

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Fantastic Spaghetti.

Serves: 4 Prep time: 10 mins Cooking time: 15 mins

Ingredients:
400g Spaghetti
50g Italian Milano salami
50g Veroni prosciutto ham, thinly sliced and cut into thick ribbons
2 cloves garlic, chopped finely
75g frozen peas, de-frosted
2 egg yolks
100ml whipping cream
30g freshly grated parmesan cheese
2 tsp wild rocket pesto

Method:
Put the pasta into a pan of slightly salted, boiling water and cook , making sure there is still a bite to the pasta.

Meanwhile whisk the egg yolks, cream, cheese and pesto together and set aside.

Add the garlic to a little olive oil and soften over a medium heat, throw in the salami and ham and cook until crisp.

Drain the pasta, when ready throw it into the pan with the ham, add the peas and pour in the cream mix.

Stir this in well but do not cook it over a heat, the heat from the pasta will cook the egg yolks.

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Tapenade with Parmesan Crisps

Serves: 4-6 Prep time: 10 mins Cooking time: 10 mins Oven temp: 200 c

Ingredients:
100g assorted olives, pitted
2 cloves garlic
1 tsp pesto
2 tsp anchovy essence or chopped anchovy fillets
1 tbls chopped parsley
2 tbls olive oil
100g fresly grated fine parmesan cheese

Method:
Disperse the parmesan cheese onto a non-stick tray in small disc shapes, about the size of a fifty pence piece and bake in the oven for five minutes or until golden.

Meanwhile throw the other ingredients into a food processor and blitz until smooth.

Remove the parmesan crisps from the oven and allow to cool.

Season the tapenade with a little lemon juice and black pepper.

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Sundried Tomato Risotto with Parma Ham Wafers

Serves: 4 Prep time: 10 mins Cooking time: 15 mins Oven temp: 200c

Ingredients:
400g sundried tomato risotto rice
1 tsp sundried tomato pesto
½ a white onion, finely diced
2 cloves garlic, chopped small
100g cherry tomatoes cut in half
1 tbls chopped parsley
½ a glass dry white wine
500ml vegetable stock
4 nice slices of Parma ham
25g freshly grated parmesan

Method:
Start with the onion in a pan with a slug of olive oil and cook for a minute or two without colour, now throw in the garlic and continue to cook.

Add the rice and stir in well, followed by the wine. Allow this to reduce until nearly dry then start to add the stock, just a ladle at a time adding more when the previous lot has been absorbed.

Meanwhile lay the ham on a non-stick tray and bake until crisp in a hot oven, remove and allow to cool.

Now add the tomatoes, parsley and parmesan, stir in well, season with black pepper and top with the Parma ham crisps.

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Potted Salmon with Warm Potato Salad

Serves: 4 Prep time: 15 mins Cooking time: 10 mins

Ingredients:
200g fresh salmon, skinned and cut into small dice
1 tbls chopped shallots
100g unsalted butter
1 tbls capers, chopped
1 tsp chopped dill
1 tsp chopped parsley
1 tsp grated horseradish
½ a lemon, juiced
200g small new potatoes, washed, boiled, refreshed and cut into quarters.
2 tbls chopped black olives
4 tbls olive oil
4 spring onions sliced finely
1 tiny pinch of saffron


Method:
Take, just a small knob of butter and melt it in a medium size pan, throw in the shallots and cook without colour for two minutes. Add the remaining butter and melt over a low heat.

Add the Salmon and fold over gently, throw in the capers, dill, parsley, horseradish and lemon juice and allow to just warm through. The salmon will only need a minute or two.

Divide the mix into your Ramekins or pots and press down with the back of a spoon, and then pour over the remaining butter. Chill for at least two hours (but better over night)

For the salad, pour the olive oil into a frying pan with the saffron, allow this to infuse for a minute or two. Then over a medium heat throw in the potatoes, olives and onions and heat through evenly.

Turn the salmon out of the pots; arrange the warm salad on a plate with the potted salmon on top and the remaining dressing drizzled around.

 

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Salad of Local Wood Pigeon with Roasted Corn Salsa

Serves: 4 Prep time: 15 mins Cooking time: 10 mins Oven temp: 200c

Ingredients:
8 pigeon breasts
1 cob of corn roasted in some rapeseed oil
½ a mango diced small
1 green chilli, diced very small
2 tomatoes, de-seeded and diced small
½ a cucumber, peeled, de-seeded and diced small
1 clove garlic crushed
1 tbls coriander, chopped
100g rocket salad
2 tbls blueberry balsamic vinegar
4 tbls rapeseed oil


Method:
Make the salsa first, remove the corn from the cob, by cutting down between the kernels and the cob.

Add these to the mango, chilli, tomato, cucumber, garlic and coriander, season to taste and set aside.

Add a tbls of oil to a pan and allow to heat up, NOT TOO HOT, place the breast in the pan skin side down when these have coloured turn them over and seal all over, this should take no more then two minutes.

Now finish these off in the oven for another two minutes, BUT DO NOT OVER COOK.

Remove the pigeon onto a plate, put the pan back on the heat through in the vinegar and reduce, now add the oil and remove from the heat.

Place the salsa on the plate with the rocket on top and the carved pigeon on top, drizzle the dressing over the top and Dig in!

 

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Stuffed Figs Wrapped in Cured Ham and Baked

Serves: 4 Prep time: 20 mins Cooking time: 10 mins

Ingredients:
8 whole, firm figs (cut in a cross shape from the top half way down)
8 slices of cured ham (smoked Spanish is nice but Parma is good too)
1 pomegranate, seeds removed
4 tbls mascarpone cheese
1 egg yolk
1 tbls chopped walnuts
1 tsp chopped mint
8 tbls pomegranate molasses


Method:
Start by wrapping the ham around the cut fig, these needs to be tight and collar like to keep the stuffing in while cooking. You may need to secure it with a cocktail stick.

Beat the egg yolk into the cheese, add the nuts, pomegranate seeds and mint and spoon the mixture onto the top of the figs.

Place on a non stick baking sheet and cook in a pre-heated oven at 225c for just ten minutes.

Arrange on a plate with the molasses drizzled over the top.

 

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Smoked Salmon and Crab Roulade

Serves: 4 Prep time: 20 mins Chilling time: 2 hours

Ingredients:
150g smoked salmon slices
1 small tin of white cram meat (130g)
¼ of a cucumber, peeled, de-seeded and diced very small
½ a lime zest and juice
1 tbls mascarpone cheese
1 tsp chopped dill

Method:
Squeeze and drain well the crab meat. Add to this, the other ingredients except the salmon, season with some milled pepper and set aside.

Lay some cling film on the work surface now lay the salmon out on top of the cling film in the shape of a square, try and ensure there are no gaps.

Now spread the mixture onto the salmon evenly and roll it up tightly using the cling film to help you, now wrap this tightly to form a sausage shape and allow to chill for a couple of hours.

Serve, sliced as a starter or on some toast or savoury biscuits as a canapé.

 

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Roasted Shallots with Port and Red Current Jelly

Serves: 4 Prep time: 10 mins Cooking time: 15 mins Oven temp: 200c

Ingredients:
200g small shallots, peeled
1 tbls Goose fat
150ml good quality red Port
1 tbls red current jelly

Method:
Throw the shallots into a hot pan with the Goose fat and brown for a minute or two, before putting them in the oven.

When these are nearly cooked, after about twelve minutes remove and place back on the stove, add the jelly and the port and ignite the booze to burn off the alcohol.

Keep this on a high heat until it becomes sticky and jam like, these are ready now and delicious with any roast meat.

 

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Meet our Demo Chef, Daniel Cartwright...

Daniel started in 1986 at the Savoy in London, with subsequent years spent at the Dorchester (1 Michelin Star), Luxury 5* Luxury Grosvenor House Hotel and Dukes Hotel.

Moving North in 1990, Daniel went to work for the award winning Ripley Castle and the Boars Head Hotel, Harrogate.

With 3 years teaching experience and freelance work for companies including Sainsburys, Nestle & Stonegate Farmers, we’re thrilled that Daniel has chosen to work with the Lewis & Cooper team.