James Nathan, winner of Masterchef

Recipes by James Nathan, winner of Masterchef

Mini blue cheese cheesecakes

Ingredients:
125 g good quality blue cheese eg Tuxford and Tebbutt Stilton , 100 g cream cheese, 50 ml double cream, 2 egg yolks, salt and pepper, 100 g digestive biscuits, 25 g unsalted butter. A Handful of black grapes to garnish.

Pre-heat the oven to 200 C.

Grease a silicon baby muffin baking sheet. These can be purchased from most cooks shops. They have about 12 little round compartments that measure about 5 cm diameter and 3 cm deep. If you haven't got such a baking tray, use a cake tin as you would for a normal cheesecake then cut pieces to serve. You will need to cook a whole cake for much longer though.

Melt the butter, crush the digestives and combine with the melted butter. Make a small biscuit base inside each little silicon compartment.

Bake in the oven for about 7 minutes taking care not to burn the mixture.

Blend the cheese, cream cheese together in a food processor to make a smooth paste. Add the cream, egg yolks and season with salt and pepper and blend again briefly to combine. Pour this mixture onto the biscuit base and cook for about 15 - 20 minutes until set and slightly coloured. Remove and cool. To serve, run a knife around the edge of each mini cheesecake and pop out of the mould. Cut a grape in half and place on top.

Pork tenderloin stuffed with chutney & cheese served with a potato rosti and mushroom & cider sauce

Ingredients:
Meat: 1 Pork tenderloin, vegetable oil, 2 - 4 tbsp Onion Marmalade, 75 g good quality melting cheese like mozzarella, a few leaves of fresh sage.

Sauce: 200 ml cider, 300 ml chicken stock, salt and pepper, plain flour and oil, handful of dried porcini mushrooms (soaked in warm water)

Potatoes: 2 medium/large potatoes per person, enough melted butter to coat the potatoes when grated, salt and pepper, vegetable oil.

Pre Heat the oven to 200 C

For the rosti cook some potatoes in their skins for about 6 - 8 minutes. Allow to cool so you can handle them. Peel off the skins and grate. Pour over enough melted butter to coat the grated potato. Season generously. Push the mixture into a 6 cm pastry cutter and compact (use a mug if you have no pastry cutters). Pop the shaped rosti out of the cutter and fry in a frying pan in a little oil until brown on both sides. Place on a baking tray and bake in the oven for about 30 minutes until the potato is cooked and browned.

Take a pork tenderloin, trim off all the excess connective tissue. Make 3 cuts all the way a long the length of the tenderloin so that you can flatten the entire piece of meat into 1 large, thin piece. You can use the flat of the knife to beat it flat as well if it helps. Rub the meat all over with oil both inside and out. Dice the cheese and sage and combine together. Smear 1 side of the meat with onion marmalade and in the centre of the meat, sprinkle the diced cheese and herbs in a line down the entire length. Sprinkle with seasoning. Roll the meat around the cheese and chutney filling. Tie up the entire with string. Heat a fry pan until smoking hot. Add a little oil and brown the meat all over. Put into an oven proof dish and cook for 15 - 20 minutes until cooked through. Rest for 10 mins.

Meanwhile deglaze the pan you browned the meat in with cider. Reduce by 2/3 then add the chicken stock and soaked mushrooms, reduce by about 1/2. Season to taste. To thicken the sauce, blend a tsp of flour with about 1 tbsp of oil, mix to a smooth paste then stir into the sauce. Boil and it will thicken the sauce.

Baby new potatoes filled with crème fraiche & caviar (lump fish roe)

Ingredients:
25 baby new potatoes, 1 tub crème fraiche (or similar product sold in the shop), fresh chives chopped, few drops of lemon juice, few spoonfuls of lump fish roe.

Mix the crème fraiche with some chopped chives and a few squeezes of lemon. Scrub the potatoes clean. Cook in salted water until tender. Drain and cool. Use a teaspoon to scoop a small amount of potato out and fill with a little crème fraiche mixture and top with a little dollop of fish roe. Serve.

Rolled loin of lamb stuffed with spinach and lamb's kidneys served with dauphinoise potatoes.

Ingredients:
1 Rack of lamb butchered as follows - remove the bones from a rack of lamb so that you are left with the eye of the loin attached to which is the entire sheet of fat from the rack. You should have enough of a 'blanket of fat' to wrap the entire loin and make a cylindrical joint. Remove the bark from the fat. 2 lamb's kidneys, 1 bag of spinach, butter and oil for frying, salt and pepper, nutmeg

Heat the oven to 200 C.

Trim and clean the kidneys. Cut into long strips. Season well. Heat a pan and add a bit of butter and oil. Fry the kidney strips briefly (no more than 30 seconds). Pick the stalks from the spinach and wash. steam it until wilted. Toss it in a little butter and season with salt, pepper and nutmeg.

Set the meat on a chopping board with the fat fully 'unrolled'. Along the edge of the meat lay some strips of kidney and lay some spinach along side the kidney. Roll the meat, kidney and spinach into a cylinder and tie with string. Heat an oven proof pan, add a little oil and brown the meat all over then put the joint in the oven for about 18 minutes for rare - 20 mins for medium and 22 for well done. Rest for at least 10 minutes then serve in slices approximately 2 - 3 cm thick. When you slice the meat you should see a cross section large circle of meat with a little kidney and spinach to the side