Carl runs Spice of Life, a catering business, in Radcliffe on Trent and has developed some intriguing meals for you to savour.

His company specialises in weddings, parties and outdoor events.

But he also provides special treats, such as spicy mushrooms and houllimi, a dried Greek cheese with Thai chili sauce, at high-profile festivals such as Glastonbury and Peter Gabriel's World of Music and Dance in Spain.

As always, these recipes have been carefully taste-tested in the BBC Nottingham Online kitchen by impartial observers during BBC Radio Nottingham's regular Monday cooking feature.

Verdict: they're sinfully good!

Noisettes of Lamb topped with Horseradish, French Mustard and Demerara sugar

(served with red currant & Madeira sauce)

Ingredients

200g Lamb (noisettes)
1 tsp horseradish & french mustard mixed
1tbs Demerara sugar
250g gravy
1tbs Madeira or red wine

1 dessert spoon red currant jelly
1 lamb stock cube

Method:

1. Coat lamb with horseradish & mustard
2. Sprinkle with Demerara sugar
3. Grill for 5 – 10 minutes to taste

Sauce:

1. Add Madeira/wine, red currant Jelly, stock cube to the gravy.
2. Pour sauce around lamb & serve

Puff Pastry Baskets filled with fresh Scallops, Monkfish, Scottish Salmon in a Cream Rosé Sauce

The filling for the seafood puff pastry.

Ingredients
Filling

250gms monkfish, salmon & scallops
Splash of rosé wine
2tbs double cream
a sprinkle of fennel seeds
125g fish stock
25g butter
25g button mushrooms
25g onions
2tbs tomato & basil sauce
a sprig of parsley

Basket: Use large vol au vent or frozen puff pastry.

Method: 1. Saute in butter the monkfish, scallops & salmon with onions, mushrooms, fennel & parsley.
2. Add rose wine & tomato & basil sauce.
3. Add fish stock & cook for 5 minutes
4. Add cream to finish.

Bread & Butter Crème Brulée with a Raspberry Coulis

Bread and butter creme brulee

Ingredients

2 slices of slightly stale bread, buttered
2tbs sultanas
250g double cream
1 egg & 1 egg yolk
2tbs castor sugar
1 tbs Demerara sugar

Coulis

1 tin raspberries

Method

1. Arrange bread in a dish & sprinkle with sultanas.
2. Make custard with eggs, castor sugar and cream and pour over the bread.
3. Bake in moderate oven for 20 minutes.
4. Allow to cool and sprinkle with Demerara sugar
5. Pop under grill until sugar has caramelised.

Coulis:

Push raspberries through sieve to make the coulis.

Serve on pudding and enjoy!