Ingredients

-Butter, for greasing
-175g self-raising flour, plus extra for dusting
-75g wholemeal self-raising flour
-½ tbsp flaked sea salt, e.g. Maldon
-250ml beer or lager
-1–2 tbsp milk

Directions

1-Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.

2-Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.

3-Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped.

4-Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.By Gordon Ramsay

Ingredients

-450g asparagus, trimmed

For the hollandaise sauce :
-3 large egg yolks
-Squeeze of lemon juice, plus extra to taste
-200ml olive oil
-2 tbsp chopped tarragon
-Sea salt and freshly ground black pepper

Directions

1-First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens. (To make sure the sauce doesn't overheat, take it on and off the heat while you whisk, scraping around the sides of the bowl with a plastic spatula.) The aim is to achieve a golden, airy sauce that forms ribbons on the surface when the whisk is lifted.

2-Warm the olive oil in a small pan, then set aside. Off the heat, gradually add a little of the warmed olive oil at a time to the egg mix, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another dash of warm oil.Repeat until all the oil is incorporated and the sauce has a thick, mayonnaise-like consistency.

3-Whisk in lemon juice, salt and pepper to taste, plus 2–3 tablespoons of warm water to give the mixture a pouring consistency, then add the chopped tarragon.

4-Blanch the asparagus by plunging it into boiling salted water for 2–3 minutes until its rawness has been removed but it is still crunchy. Drain well and serve with the hollandaise.

Ingredients

-0.3 cups lemon juice
-1 lemon zest
-1 ½ cups sugar
-2 ¼ water

Directions

1-Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil to prevent crystallisation.

2-If you stir, do so only while it is not boiling. Boil for five minutes. Set aside to cool (I like to transfer water back to my heat resistant jug and sit it in cold water to get things moving),

3-once cool, stir in juice, strain and refrigerate until cold. Place in the freezer.

4-If using ice-cream machine, once the syrup is very cold, pour into machine and churn, then store in freezer until required.

5-If you don't have a machine, before putting in freezer, place mixture in shallow lidded container, and leave to freeze.

6-Then put mixture into food processor and whizz up before storing in freezer until time to serve.

Ingredients

4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
2 tbsp Worcestershire sauce
Rice, to serve
4–5 thyme sprigs, to garnish (optional)

For the marinade:
1–2 Scotch bonnet chillies, deseeded and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
Olive oil

Directions

Preheat the oven to 220°C/Gas 7.

First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).

Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.

Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.

Serve the chicken hot with rice.

Dani Divine is a London, England-based fetish and alternative model. She is also a professional cage dancer and fire performer. She has performed at fetish events such as Torture Garden, London Fetish Weekend, and the Festival of Sins.

Interviews with Dani Divine :

-When were you born and where?

Dani Divine: I was born in London on the 29th of August, 1990.

- Where are you currently located?

Dani Divine: I still live in London. I don’t think I could ever live anywhere else even though I do like to travel!

- What was the first magazine that you came across that made you want to become a model? If not a magazine, what inspired you?

Dani Divine: I discovered Bizarre Magazine during my early teens. I always thought the models looked amazing and found their styling very inspirational, especially the latex.

- How did you get started in fashion/fetish modeling?

Dani Divine: I started off by doing photoshoots with photographers just for fun! I couldn’t have been more surprised when a few months later I won the competition for Bizarre Mag’s Ultra Vixen winner of the year! It opened up a lot of doors for me, I was very lucky to have my first mag cover with them when I’d just turned 18.

- What do you think makes a model stand apart from others?

Dani Divine: Having a really striking and unique look is the most important, but also having charisma and knowing how to work it!

- From a model’s perspective, what do you think is the most important aspect of a photo?

Dani Divine: I think it could be anything that will stop the viewer from flicking past it by grabbing their attention! It could be the pose, the sensuality, the lighting, a prop, the colours. A picture tells a million words and the possibilities are endless.

- Apart from photoshoots, have you done many catwalks?

Dani Divine: I started doing catwalks at the very beginning of my career; I’ve catwalked regularly at some of the best fetish events in London such as Torture Garden and London Fetish Weekend. I’ve also done some international shows this year such as Dominatrix in Amderstam, New Rock Boots in France and the German Fetish Ball.

- What are your measurements?

 

Dani Divine: 34-25-35. I’m probably most famous for my behind, which is a whole 10 inches bigger than my waist!

- What is your shoe size?

Dani Divine: UK 4.

- Clothing wise, what are your fetishes and why?

Dani Divine: I can never get enough of latex. I love the feel of it on my skin and on other people, especially when it’s lubed up! Combined with high heels, I can take over the world.

- What type of music do you listen to?

Dani Divine: I’m a big fan of rock and metal, anything from the classics to heavy and loud! Some of my favourite artists are Rob Zombie, Judas Priest, Ghost, ACDC and Type O Negative.

- Besides modeling, what do you like to do for fun?

Dani Divine: I love going to gigs and festivals, and often plan my shoots around them! I travel a lot, I see my life as one big adventure and admittedly I love to party. I do however appreciate cosy nights in with a movie from time to time.

- Do you have any other upcoming projects or events you would like to mention?

Dani Divine: I’m a performer as well as a model, and I’ve recently joined fire group Pyrohex! My debut performance is TBA, so stay tuned! |

-What can you say about your diet

Dani Divine: I don't get offended anymore by comments about my weight. Here's me a few years ago but I was pretty fucking miserable and lived on an alcohol diet. I'm in a much better place now, happy and healthy and doing what I love.

Ingredients

-1 1/2 cups all-purpose flour (about 6 3/4 ounces)
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup granulated sugar
-6 tablespoons butter, softened
-1 teaspoon vanilla extract
-1 large egg
-1 large egg white
-1 1/3 cups low-fat buttermilk
-Cooking spray
-2 cups fresh blueberries
-1 tablespoon turbinado sugar

Directions

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Lukewarm water with lemon in the morning have to drink before meals , because in this way will encourage metabolism .
Lukewarm water with lemon serves as a wonderful breakfast drinks since it helps the digestive system and makes easier the process of eliminating toxins ( waste ) from the body .
Honey helps to maintain constant blood sugar , lowers cholesterol , fortification metabolism.
When combined honey and lemon juice , create an element that is very good for cleaning the body and weight loss .

The benefits of honey :

-Improves digestionIt rejuvenates body
-Heal wounds
-Improves intelligence
-Good for viewing
-It cures many diseases

The benefits of lime :
-It is a powerful substance for weight loss
-It is antiseptic
-Purifies the liver
-This helps the skin to be bright
-It reduces swelling of the abdomen
-Slows the development of bacteria

To weakened :

The first thing when you wake up in the morning , fill a glass of lukewarm water and add a spoonful of honey and half a grain of lemon juice .Get this composition and Drink every morning sober .This medicine is is safer in terms of health , rather than different pills for weight loss .


Note - It is worth to try this drink without cost and profitable for your body .

Ingredients

-150g (5 oz) uncooked short-grain rice
-3 tablespoons rice vinegar
-3 tablespoons caster sugar
-1 1/2 teaspoons salt
-4 nori seaweed sheets
-1/2 cucumber, peeled, cut into small strips
-2 tablespoons pickled ginger
-1 avocado - peeled, stone removed and cut into small strips
-225g (8 oz) smoked salmon, crab meat or tuna, flaked

Directions

1-In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.

2-Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3-Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4-Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Note:
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.

Tip:

Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

Ingredients

-3/4 cup heavy whipping cream
-1/4 cup chicken stock
-3 Tbsp lemon juice
-3/4 pound angel hair pasta (also called capellini)
-Salt and black pepper
-1 pound raw medium shrimp, peeled and deveined
-1/2 cup (loosely packed) chopped parsley
-1/4 cup (loosely packed) chopped chives
-Zest of a lemon
-1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of ice water.

Directions

1- Bring a large pot of salted water to a boil.

2- In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

3- Add the angel hair pasta to the boiling water.

4- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

5- When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

Note - if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Ingredients

-2 Tbsp olive oil
-3 shallots, chopped
-2 large garlic cloves, chopped
-1/2 pound sweet Italian sausage, casings removed
-1/2 pound spicy or hot Italian sausage, casings removed
-1 cup whipping cream
-2 14.5-ounce cans diced tomatoes in juice
-1 Tbsp dried sage
-3/4 pound fettuccine
-1/2 cup grated Parmesan cheese

Directions

1- Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water). While the pasta water is heating, prepare the sauce in the next step.

2- Heat olive oil in a large sauté pan on medium heat. Add the shallots and garlic and cook, stirring frequently, until beginning to soften, about 3 minutes. Break up the sweet and spicy Italian sausages as you add them to the pan. Toss with the shallots, increase the heat to medium high, and cook until no longer pink, about 5 minutes. Stir in the cream and simmer for 5 minutes. Stir in the tomatoes, their juices, and the sage. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.

3- The pasta water should be boiling by now. After the sauce has simmered for about 5 minutes, add the pasta to boiling salted water and cook, uncovered at a rolling boil, until the pasta is al dente, cooked through but still a little firm to the bite. Reserve 1/2 cup of the pasta water and drain the pasta.

4- Toss the pasta with the sauce and add a little of the reserved pasta water if dish seems dry.

Season with salt and pepper and sprinkle with cheese to serve.

Ingredients

CASHEW SPREAD
-1/3 cup cashews, toasted
-1/4 teaspoon kosher salt
-1 garlic clove
-1 tablespoon water
-1 tablespoon canola mayonnaise
SANDWICH
-2 (1-ounce) slices whole-wheat bread, toasted
-1/2 sliced Fuji apple
-1 teaspoon lemon juice
-Dash of black pepper

Directions

To prepare cashew spread, pulse first 3 ingredients in a mini food processor until coarsely ground. Add 1 tablespoon water and mayonnaise; process until smooth. Reserve 2 tablespoons cashew spread for another use. To prepare sandwich, spread 1 tablespoon cashew spread over each bread slice. Top 1 slice with apple, lemon juice, a dash of black pepper, and remaining bread slice. Cut in half diagonally.

Ingredients

Cupcakes :

-1/2 cup (1 stick or 4 ounces) unsalted butter
-2 ounces semisweet chocolate, chopped
-1/2 cup unsweetened cocoa powder
-3/4 cup all purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 eggs
-3/4 cup granulated sugar
-1 teaspoon vanilla extract
-1/2 cup buttermilk
Frosting :
-1 cup (2 sticks or 8 ounces) unsalted butter, softened
-1 cup marshmallow fluff
-1 cup powdered sugar
Pinch of salt :
-1 teaspoon vanilla extract
-1/2 cup caramel sauce
-1 cup chocolate melting disks

Directions

For the cupcakes :
1- Preheat the oven to 350F. Line a cupcake pan with 12 paper liners.
2- In a medium saucepan, melt together the butter and chocolate. Let cool.
3- In a large bowl, whisk together the cocoa, flour, baking soda, and salt.
4- In another large bowl, beat together the eggs, sugar, and vanilla. Beat in the melted chocolate. Add about a third of the flour mixture then half of the buttermilk. Add in another third of the flour mixture then the rest of the buttermilk. Add the remaining flour mixture. The batter will be thick.
5- Fill each cup about 2/3 full with batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 10 minutes then remove to a cooling rack to cool completely.
For the frosting :
1- In a large mixing bowl, beat together the butter, marshmallow fluff, powdered sugar, and salt until smooth and creamy, about 2-3 minutes. Add the vanilla and caramel sauce then beat for another 2-3 minutes.
2- Spoon the frosting into a piping bag with a round tip and frost each cupcake (about 2 1/2 circles). Refrigerate for at least 30 minutes or until frosting is set and cold.
To dip the cupcakes :
1- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chocolate disks and gently melt until smooth (temperature should be between 100-105F). Remove from the heat and let cool 10 minutes (temperature should be between 96-98F).
2-If needed, transfer melted chocolate to a narrow cup or bowl deep enough to dip a cupcake. Working with one cupcake at a time, dip straight into the chocolate then let excess chocolate drip off. Repeat with each cupcake. Let sit until hardened (the chocolate will go from shiny to dull).

Ingredients

For the cake :
-12 tablespoons (11⁄2 sticks) butter, plus more for cake pans 

-1 cup Guinness Extra Stout -1 tablespoon vanilla extract 

-3⁄4 cup unsweetened cocoa
-11⁄2 cups sugar 

-11⁄4 cups all-purpose flour
-1 teaspoon baking soda 

-2 large eggs
For the buttercream :
-3⁄4 pound (3 sticks) unsalted butter, softened 1 pound powdered sugar, sifted 2 to 4 tablespoons Baileys Irish Cream

Directions

For the cake:
Preheat the oven to 350°F. In a small saucepan, heat the butter until just melted, then whisk together with Guinness, vanilla extract, and cocoa. While the Guinness mixture is cooling, grease and line the bottoms of two 8-inch cake pans with rounds of parchment paper. Whisk together the sugar, flour, and baking soda in a large bowl. Pour the Guinness mixture onto the dry ingredients, and then whisk in the 2 eggs. When the batter is shiny and smooth, pour it into two prepared cake pans. Lick the whisk when no one is looking. Bake for 30 to 35 minutes, or until a skewer comes out clean. Cool completely.

For the buttercream:

In a stand mixer, whip the softened butter until fluffy. Add the powdered sugar on low speed, then increase to medium-high, and drizzle in just enough Baileys to get the buttercream loose and fluffy. The key to making whiter frosting is to whip it 5 to 10 minutes, scraping occasionally.

To assemble the cake:

Run a knife around the edge of the cake pan to loosen and turn out cakes. Level the layers with a serrated knife, if needed. Spread about a third of the buttercream on the bottom cake layer. Top with the second layer. Wiggle them around until they line up just right.

Thinly spread another third of the frosting mixture over the top and sides of the cake to make a crumb coat. This will seal in the crumbs so chocolate flecks don't ruin the white frosting. Refrigerate to set—about 30 minutes or overnight if desired.
Once the crumb coat is firm to the touch, add the final third of the frosting to the cake—top first, then sides. Spread it around evenly. Slice and serve with an extra cold pint of Guinness.

Ingredients

- 1 oz. good Gin
- 1 1/2 oz coconut milk, full fat, none of that "low fat" bullcrap
- 1/2 oz Cardamom Syrup
- squeeze of fresh lime
- 3 shakes DRAM Black Bitters
- ground Turmeric root

For the Cardamom Syrup:

- 2 cups sugar
- 2 cups water
- 1/4 cup Cardamom pods
- 2 tsp ground Cardamom

Directions

Combine gin, cardamom syrup, a squeeze of fresh lime and bitters in a cocktail mixing glass. Shake well and vigorously to prevent the coconut milk from curdling, if it does that is quite alright, it won't kill you, it's just the fat congealing because of the alcohol. Strain the mixture into a fresh glass over ice. Dust with a pinch of ground turmeric.

Ingredients

-1.5 oz Yellow Chartreuse
-3 oz organic hot cocoa
-1 cup heavy whipping cream
-1/4 cup sugar
-DRAM Citrus Medica Bitters
-Shaved dark chocolate- the method of shaving doesn't matter, we used the large side of a cheese grater down the side of a dark chocolate bar

Directions

Place a medium sized stainless steel bowl into the freezer for 20 minutes, remove and add the whipping cream plus 2 tablespoons DRAM Citrus Medica Bitters and the 1/4 cup of sugar. Using a hand blender, beat on high until the cream begins to thicken into your desired texture of whipped cream. Cover and place in the fridge.

Add the hot cocoa and Chartreuse to a drinking mug, top with a big dollop of the whipped cream and shaved chocolate.

A robust and sophisticated drink, anytime of the year. This cocktail has a forward Asian pear and gin flavor with a spicy hint of black peppercorn to finish. This is a wonderful way to utilize overly ripe pears in the kitchen, as they muddle well and have a sweetness that works perfectly with the other ingredients. The pear garnish has been soaked in a menagerie of delicious liqueurs and is essential to make this cocktail pop.

Ingredients

- 1 1/2 oz. good Gin
- 1/2 oz DRAM Pine Syrup
- 1 Asian Pear
- black peppercorns
- 3 shakes DRAM Black Bitters

For the soaked Asian Pear Garnish:
- 1 oz Fernet
- 1 oz Black Walnut Liqueur such as Lux Alpina Nocino
- 1 oz DRAM Black Bitters
- sliced Asian pear
20 minutes before making the cocktail, thinly slice half of an Asian Pear. Place the pear slices into a shallow bowl containing all of the ingredients listed above. You can completely submerge the pear, or gradually slide it into the concoction over time to create an Ombré effect. The idea is to have the pear absorb the mixture of bitters and liqueurs. Black walnuts were historically used to dye fabrics, and we've used this idea to create a lovely colored garnish. It's also delicious!

Directions

In a cocktail glass or martini shaker muddle 2 pear wedges per cocktail, along with the black peppercorn until finely mashed. Add ice, gin, Pine syrup and bitters and shake very very well to further pulverize the pear and peppercorn. Using a cocktail strainer, strain the mixture into a chilled martini glass, top with the soaked pear garnish and enjoy!

Juice ready from apple, beetroot and carrot has gained the name of being miracle drink owing to the enumerable blessings which may be benefited from each brain and body. The name this drink has non heritable is all owing to the many blessings, this was discovered by Chinese Herbalists UN agency have found this to be useful in treatment of carcinoma and a number of other diseases.
What do you get when you mix together apple, carrot and beetroot juice? You get Miracle drink.

The drink has gained fame by the name, “Miracle Drink” because the countless benefits it gives to your brain and body is truly a miracle.

This powerful drink was introduced by Chinese Herbalists for the treatment of lung cancer and many other diseases ages ago. But currently it has gained massive popularity all over the world because of its magical health benefits.
There is no ought to follow some strict quantities to arrange this juice instead it is ready as per the style which could even need addition of either additional carrots or apples, for people who need best out of this juice ought to combine equal quantities of those ingredients to that juice is superimposed creating it higher possibility than sugar.

Packed in this juice are the power of two vegetables and one fruit, all enriched with plentiful amount of lifesaving antioxidants. Apples contain nutrients like Vitamin A, B1, B2, B6, C, E and K, Folate, Niacin, Zinc, Copper, Magnesium, Potassium, Phosphorus, Iron, Calcium, Sodium and Manganese. Also the dietary fibers found in apples are very beneficial for health. Carrots contain a wide variety of vitamins such as Vitamin A, B1, B2, B3, B6, C, E and K, Folate, Niacin and Pantothenic Acid. There are minerals like Potassium, Calcium, Phosphorus, Magnesium and Selenium packed in it. One of the most important components found in carrots is beta-carotene. You can get the best of these nutrients by juicing the carrots. And the heart friendly Beetroots are enriched with nutrients like vitamin A, C, B-complex, potassium, iron, magnesium and copper. They contain anti-aging agents as well.

Beetroot could be a vegetable that is understood to assist the center in bar of any vas diseases that area unit packed with nutrients like A, C, B-complex, iron, copper, Mg and K together with many anti-aging agents.

With the combined effect of the three you can get enough nutrients that will not just keep you going through the day but would also have long term beneficial effects on your health. Here is the list of some of the miracles it can do to your health:

• This drink is a hope for cancer patients. In fact few years back a Chinese herbalist recommended this drink to his patients suffering from lung cancer. By taking the drink daily for 3 months the patient recovered from this life threatening disease. It’s not only effective for lung cancer but cures almost all types of cancer by inhibiting the growth of cancer cells.

• This juice is understood to be excellent selection for development of varied organ’s health like urinary organ, liver and exocrine gland saving them from numerous issues that additionally helps in strengthening of heart and lungs.

• Also there are some components present in carrots that promote heart health such as alpha and beta carotenes and lutein. Together the two vegetables along with the goodness of apple help keep the levels of bad cholesterol down, keep blood pressure in control and protect the heart from many diseases. Miracle drink also saves you from heart attack

• There area unit many that state that this miracle drink also will facilitate to keep the skin with none spots, pimples and additionally extending the time throughout that the skin keeps on ageing. Younger and recent skin that’s dream of the many is simply nonheritable by one glass of this miracle drink daily.

• This juice is additionally aforesaid to boost the whole gastrointestinal system within the body that protects abdomen health saving it from ulcers, dominant the intestine movements and relieving chronic constipation.

• This is the most effective drink which can facilitate in providing brain with all the required nutrients that successively will increase the memory and helps in correct functioning of brain.

• This works nice even for the eyes and is susceptible solely for people who area unit forced to figure on pc for many hours which could end in desiccation of eyes, irritation and weariness.

• This juice additionally works nice in enhancing the immunity system at a similar time safeguarding the body from differing kinds of allergies, this works even in solidification any style of throat infections.

• This miracle drink is additionally illustrious to detoxify the liver and blood purification thereby serving to in increment of red blood cells production.

• Women suffering with an excessive amount of pain throughout oscillation may also come with this drink since it’s illustrious to alleviate from any such pains and cramps aside from this it’s aforesaid to alleviate pain from any style of activities which could also embrace physical activities.

• This is additionally aforesaid to figure wonders for people who area unit wanting to lose some weight at a similar time giving necessary energy while not golf stroke on further calories.

It’s advised to require it on empty abdomen that too early within the morning and one hour once its consumption folks will act with their regular breakfast. however this doesn’t have to be compelled to be restricted just the once however will even be take double on a daily basis within the evening before five pm which can amendment from one person to a different.

Ingredients

-Olive oil, for frying
-6 large scallops, cleaned
-Juice of ½ lemon

For the salad
-1 sharp apple, e.g. Granny Smith
-2 handfuls of lamb’s lettuce
-Juice and zest of ½ lemon
-Olive oil
-Sea salt and freshly ground black pepper

Directions

First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.

Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.

Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.

When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.

Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the remaining lemon zest and serve immediately.By Chef Gordon Ramsay

Ingredients

-100g unsweetened desiccated coconut
-100g plain flour
-1½ tsp baking powder
-1 egg, beaten
-250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
-1 tbsp runny honey
-Oil, for frying
-1 ripe mango

For the lime syrup :
-150g caster sugar
-Juice of 4 limes, finely grated zest of 1

Directions

1-To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.

2-Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.

3-Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.

4-To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.

5-Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.

Better sex, more muscle, improved mental focus: these are just some of the benefits of boosting testosterone to healthy levels.

On the flip side, a deficiency in the major male sex hormone—a condition that burdens some 13.8 million American men over the age of 45, according to US census data—is, well, far from sexy. Side effects of “Low-T” include low libido, limp erections, hair thinning, muscle loss, fat gain, depression ... In fact, one study found that that the lower a man’s testosterone levels, the higher his risk of death from any cause—heart disease in particular. Adding insult to injury, the Food and Drug.

1-SPINACH 

Spinach is one of the best dietary sources of magnesium, a mineral involved in muscle development that’s essential for reproductive function in men both young and old, active and sedentary. One study that compared athletes to non-active individuals found that supplementing with 22 mg magnesium per pound of body weight of the course of four weeks raised testosterone levels in both groups. And two separate studies, one on a group of men over the age of 65 and a second on a younger 18-30 year old cohort, present the same conclusion: levels of testosterone (and muscle strength) are directly correlated to the levels of magnesium in the body.

2-HOT SAUCE

A recent study from France found men who have a taste for spicy foods tend to have higher testosterone levels than those who can’t handle the heat. Of the 114 male participants surveyed, researchers saw a clear correlation between frequent hot-sauce usage and higher T-levels. Study authors suggest the findings may be due in part to capsaicin—the fiery compound in chili pepper that previous studies have associated with increased testosterone levels. In animal studies, capsaicin has also shown to increase the size of sex organs, while simultaneously decreasing belly fat.

3-GARLIC

A side of garlic knots or onion bread can boost your sex drive … just make sure your date has a slice, too! Studies suggest a compound in the stinking rose triggers the release of luteinizing hormone, which regulates production of testosterone. One study showed supplementing with garlic as part of a high-protein diet could substantially boost testosterone levels. And a recent animal study found just 1 gram of onion per kg of body weight could boost T-levels by over 300 percent in just 20 days. Garlic and onions both contain the chemical diallyl disulfide, which stimulates the release of a hormone that spurs the production of testosterone.

4-BROCCOLI

Cruciferous vegetables like broccoli are rich in indoles, anti-cancer compounds that indirectly boost testosterone production by breaking down and flushing the system of excess estrogen, which inhibits the production of male sex hormones. As men age, their estrogen levels gradually rise, while testosterone levels fall. Indoles can help strike the balance. In one study, supplementing with indole-3-carbinol from cruciferous vegetables for just 7 days cut the estrogen hormone estradiol in half for men. Another study found indole supplementation significant increased urinary excretion of estrogens among men.

5-EGGS

Eggs often come up in reproductive health discussion. This time we’re talking about dietary eggs, as in omelettes, and the role they play in boosting testosterone. The hormone boost from eggs comes primarily from the yolks, which are rich in dietary cholesterol, mono- and saturated fats—nutrients once demonized by health experts that have since proven to positively influence waistlines and hormone-health. In fact, studies on vegetarian and low-fat diets both show reduced testosterone levels of about 12 percent. Where higher fat diets of at least 40 percent of calories, with a higher intake of saturated fat, show increased testosterone levels. Why? It’s not rocket science. After all, cholesterol makes up the building blocks from which testosterone is formed; without it, the hormone simply can’t synthesize. Organic eggs are one of the best dietary sources. In addition to essential fatty acids, a whole egg is rich in aspartic acid, an amino acid that triggers production of testosterone.

6-BANANAS

Bananas contain the enzyme bromelain, which some studies have found boosts a man's libido. They are also rich in B vitamins, such as riboflavin, which are essential for the manufacturing of testosterone.

Walnuts are considered one of the most healthy nuts out there. Which are walnuts health benefits? Eating walnuts is good for your heart health since according to dr. Joe Vinson who carried out a recent study on nuts, compared to other nuts, walnuts contain the best combination of antioxidants.

Why Are Walnuts So Healthy? 

One handful of walnuts contains twice as much antioxidants as an equivalent quantity of any other nuts. Health benefits of walnuts have been confirmed by many studies made in the past! Dr. Joe Vinson analyzed and compared different types of nuts: walnuts, almonds, pistachios, hazelnuts, brazil nuts, cashews, macadamia nuts and peanuts. Out of all nuts walnuts had maximum value of antioxidants. He also discovered that the antioxidants found in walnuts are much more efficient than those contained in other nuts.

Walnuts are indeed very healthy

They are a great source of omega 3 fat and thus very beneficial to your health! Walnuts Are More Than Just Antioxidants In addition to containing antioxidants that walnuts are most famous for, they also contain lots of unsaturated fats. Alpha linolenic fatty acid (ALA), which ranks amongst the best omega 3 fatty acids can be found in this nut in large portions.
Consuming this type of fat should help with your weight loss and should help alleviate stress. In addition to antioxidants and the good fats walnuts contain they are also a good source of vitamins, minerals and fiber. Eating nuts in general is associated with decreased risk of developing many of today’s diseases and other health problems.

Walnuts nutrition facts – per 100g / 3.5oz 

Fat: 65g / 2.3oz 

Carbohydrates: 14g / 0.5oz 

Fiber: 7g / 0.25oz 

Protein: 15g / 0.5oz

Ingredients

-2 beef sirloin steaks, 200–250g each
-Olive oil, for frying
-2 carrots, trimmed and peeled
-6 radishes, trimmed and finely sliced
-200g cherry tomatoes, sliced in half
-Bunch of mint, leaves only, shredded
-1 small banana shallot, peeled and finely sliced
-3 spring onions, trimmed and shredded
-½ large cucumber, trimmed, peeled, deseeded and sliced
-2 baby gem lettuces, shredded
-Sea salt and freshly ground black pepper
-4 tbsp skinned peanuts, to garnish

For the Thai-style dressing
-1 garlic clove, peeled and roughly chopped
-1 red chilli, deseeded and chopped
-2 tsp grated palm sugar or palm sugar paste (if unavailable, use golden caster sugar)
-2–3 tbsp fish sauce, or to taste
-Juice of 1–2 limes

Directions

1-Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.

2-To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside.

3-Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine.

4-Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.
By Gordon Ramsay

Ingredients

-2 large shallots or 1 onion, peeled and chopped
-2 tbsp olive oil
-40g butter
-1 large thyme sprig, leaves only
-4 tbsp Noilly Prat or dry vermouth
-2 tsp Pernod (optional)
-4 tbsp plain flour
-250ml fish, chicken or vegetable stock (a stock cube is fine)
-200 ml milk
-4 tbsp double cream
-3 tbsp chopped fresh parsley
-180g skinless salmon fillets
-250g skinless cod or haddock fillets
-200g queen scallops
-150g king prawns
-1 tbsp fresh lemon juice
-Sea salt and freshly ground black pepper

For the Mashed Potato Topping :
-750g Desirée potatoes, peeled
-75g butter, cubed
-50ml hot milk
-2 large egg yolks
-75g medium Cheddar cheese, grated

Directions

1-Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

2-Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

3-Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.

4-Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

5-Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

6-Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

Ingredients

-Bacon, onions, lemon and trimmings from the roast turkey
-3 rosemary sprigs

-3 tomatoes, chopped

-1 litre good-quality dry cider

-600ml good-quality chicken stock

-2 tbsp walnut pieces, toasted

-Sea salt and freshly ground black pepper

Directions

1-Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.


2-Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3-Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4-Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.


5-Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.By Gordon Ramsay

Ingredients

-50g softened butter, plus extra to grease
-2–3 tbsp apricot jam
-6 pains au chocolat, cut into slices 1cm thick
-1–2 tbsp ground cinnamon
-4 tbsp demerara sugar
-35g golden raisins
-500ml whole milk
-120ml double cream
-6 eggs
-2 vanilla pods, seeds scraped out

Directions

1-Preheat the oven to 180°C/Gas 4. Lightly butter an 18 x 23cm baking dish.

2-Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside.

3-Butter the slices of pain au chocolat on one side, place them in a large bowl and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end.

 
4-Whisk together the milk, cream, eggs, vanilla seeds and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.

5-Place in the preheated oven and bake for 35–40 minutes until golden.

6-To serve, brush the pudding with the reserved melted jam and serve immediately.
By Chef Gordon Ramsay

Ingredients

-Olive oil, for frying
-2 sea bream fillets, about 150g each

For the tomato and herb salsa :
-Olive oil
-200g cherry tomatoes
-60g pitted black olives (Kalamata if possible), drained
-Small bunch of coriander
-Small bunch of basil
-1 lemon
-Sea salt and freshly ground black pepper

Directions

1-First make the salsa. Place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the tomatoes in half and add to the oil. Add the olives, season with salt and pepper and stir over a low heat for 1–2 minutes. Set aside.

2-Hold the coriander and basil stalks together and slice down with a sharp knife to shave off the leaves. Discard the stalks, then gently roll the coriander and basil leaves into a ball and chop. Keeping a little back for garnish, add the coriander and basil to the salsa and stir to combine.

 
3-Roll the lemon on a chopping board to soften it and release the juices, then cut in half. Add the juice of one half to the pan, stir and set the salsa aside to allow the flavours to infuse.

4-To cook the bream, heat a heavy-based frying pan over a high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places. Add a dash of oil to the pan and, when really hot, add the bream fillets skin side down. Season and cook for 2–3 minutes until the fish is dark golden and the skin is crisp. (The flesh should be opaque two-thirds of the way up the fillet.)

 
5-Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.

6-To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved coriander and basil.
By Chef Gordon Ramsay

Ingredients

For the gazpacho :
-1 cucumber, peeled and chopped
-1 red pepper, deseeded and chopped
-1 green pepper, deseeded and chopped
-1kg ripe plum tomatoes, cored and chopped
-2 garlic cloves, peeled and crushed
-2 spring onions, trimmed and finely chopped
-75g stale crusty white bread, chopped
-2–2½ tbsp sherry vinegar, or to taste

For the toasts (optional) :
-8 thin slices of country-style white bread
-Olive oil, for brushing

Directions

1-Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.

2-Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.

 
3-Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.

4-To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.

Ingredients

-8 sheets of leaf gelatine
-500ml lemonade
-200g small strawberries, hulled
-2 small oranges
-1 Granny Smith apple, peeled, cored and quartered
-Juice of 1 lemon
-200ml Pimm’s No.1
-2 tbsp caster sugar
-125g mascarpone cheese
-150ml double cream
-A few mint sprigs
-Shortbread biscuits, to serve (optional)

Directions

1-Soften the gelatine in cold water for about 5 minutes. Meanwhile, heat half the lemonade until almost boiling, then remove from the heat. Squeeze the water from the gelatine, then stir it into the hot lemonade until completely dissolved.

2-Quarter the strawberries and peel and segment 1 of the oranges. Chop the apple into equal-sized pieces and toss in half of the lemon juice.

3-Once the lemonade and gelatine mixture has cooled, stir in the Pimm’s, the remaining lemonade and the lemon juice. Pass through a sieve. Divide the prepared fruit between 6-8 moulds, tumblers or teacups (the number depends on their capacity), then pour the jelly mixture over and chill for 2–3 hours until completely set.

 
4-To make the cream, finely zest and juice the second orange. Mix with the sugar and boil in a small pan for about 5 minutes until reduced to about 2 tablespoons. Beat into the mascarpone. Softly whip the double cream and fold into the orange mascarpone. Chill until ready to use.

5-Remove the jellies from the fridge 20–30 minutes before serving, placing them on small plates or saucers and turning them out if you wish. Spoon some of the orange cream on top of each jelly and garnish with mint leaves. Serve with a biscuit on the side if you like.
By Chef Gordon Ramsay

Ingredients

-200g quinoa
-50g flaked almonds
-½ large cucumber
-125g cherry tomatoes, halved
-50g raisins
-4 spring onions, trimmed and finely chopped
-Bunch of mint, leaves only
-Juice of 1 lime
-Olive oil, for drizzling
-Sea salt and freshly ground black pepper

Directions

1-Cook the quinoa according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.

2-Toast the almonds in a dry frying pan until golden and place in a salad bowl.

3-Using a vegetable peeler, take lengthways strips of skin off the cucumber so that it looks stripy. Cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.

 
4-Add the tomatoes, raisins, spring onions and half the mint to the bowl. Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil.

5-Taste and adjust the seasoning as necessary. Garnish with the remaining mint leaves and serve.
By Gordon Ramsay

Ingredients

-340g raw cauliflower, fresh or frozen (60 calories)
-1 large free-range egg (74 calories)
-75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
-2 tablespoons finely grated Parmesan cheese (44 calories)
-1/4 teaspoon dried basil (1 calorie)
-1/4 teaspoon dried oregano (1 calorie)
-1/4 teaspoon garlic granules or powder (2 calories)
-sea salt to taste
-freshly ground black pepper to taste
-2 fresh tomatoes, thinly sliced (40 calories)
-1/2 red onion, peeled and thinly sliced (20 calories)
-2 cloves fresh garlic, peeled and minced (8 calories)
-1/4 teaspoon red chilli flakes (4 calories)
-fresh oregano or basil, to garnis

Directions

1-Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper.
Pre-heat the oven to 210C/420F/Gas mark 7.

2-Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.

3-Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.

 
4-Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.

5-Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.

 
6-Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.

7-Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.

Ingredients

-3kg unsmoked boneless gammon joint
-4 medium carrots, peeled and roughly chopped

-1 leek, cleaned and roughly chopped
-1 onion, peeled and roughly chopped

-1 tsp black peppercorns, lightly crushed
-1 tsp coriander seeds, lightly crushed

-1 cinnamon stick, broken in half

-3 bay leaves
handful of cloves

For the honey glaze:
-100 g demerara sugar
-50 ml Madeira

-25 ml sherry vinegar
-125 g honey

Directions

1-Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).

2-To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

 
3-Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.


4-Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.


 
5-Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.


6-Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.
By Gordon Ramsay