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Leek and Parmesan Arancini

Beef , potato and scallion empanada

Crispy bacon, garlic and herb dip

Leek and parmesan Arancini

200g Arborio rice

600ml vegetable stock

50g butter

1 onion, finely chopped

1 clove garlic, crushed

1 leek, split, washed and chopped finely

Handful chopped parsley

50g grated parmesan

2 egg whites

100g breadcrumbs

Oil for cooking

Cook the onion and garlic in the butter until soft. Add the rice and cook for a minute. Add a ladle of hot stock and stir until absorbed. Repeat with half the stock. Add the leeks and continue to add the remaining stock. Add the parsley and parmesan and check seasoning. Allow risotto to cool.

Form into bite sized balls.

Beat the egg whites with a fork. Dip the balls into the egg white then coat in the crumbs.

If you have an electric deep fat fryer, set it to 180oc. If not heat a thumb nail depth of oil in a saucepan over a medium heat until a little bread fizzles gently.

Add the arancini in batches, cook until golden and then drain on kitchen paper. Keep warm in a low oven until all are cooked. Serve while hot.

Beef, potato and scallion empanada

300g self raising flour

100g fine polenta

Good pinch salt

100g melted butter

2 eggs

Cold water to bind

Place the flour, polenta and salt in a bowl. Mix and make a well in the centre. Add the butter and egg and mix to a dough with cold water if necessary. Wrap in cling and chill in the fridge.

2 medium potatoes, peeled, cut into ½ cm dice, boiled and drained

150g sirloin or chump steak sliced

2 tablespoons cooking oil

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon smoked sweet paprika

1 teaspoon cumin seeds

75g grated cheddar

2 tablespoons sour cream

4 chopped scallions

2 egg yolks

Brush the steak lightly with oil, season with salt and seal in a pan until medium. Rest and chop finely. Cook the onion and garlic in the remaining oil until soft and golden. Add the steak, cumin and paprika and cook for a minute.

Mix into the potatoes with the sour cream, cheddar and scallions. Check seasoning.

Roll the empanada dough as thinly as you can.

Cut into rounds with a pastry cutter. Brush half the edges with egg yolk and place filling in the middle. Seal and repeat with the remaining dough and filling.

Place on a tray lined with parchment paper and brush with egg yolk.

Bake in a preheated 180oc oven for approximately 12 minutes or until golden and crisp.

Crispy bacon, garlic and herb dip

2 rashers smoked streaky bacon

250g sour cream

2 tablespoons mayonnaise

2 cloves garlic, minced

Handful chopped fresh herbs – parsley, chives, rosemary

Cook the bacon in a pan over gentle heat until golden and crisp and fat fully rendered. Remove from pan and chop as finely as you can.

Add the garlic to the pan and cook until golden. Mix into the sour cream with the mayonnaise, bacon and herbs.