Steph's Packed Lunch

Goodbye and thanks for watching! ❤️ #StephsPackedLunch

What are your favourite Packed Lunch moments? It's been a thrill bringing you #StephsPackedLunch live from Leeds Dock weekday lunchtimes for the past three years, so here are some of the highlights.

The brilliant @katerobbins sang our final show out in style 🎶 #StephsPackedLunch

Simon Rimmer’s Signature Pulled Pork recipe Ingredients for the pork (serves 8): 1 tbsp chilli flakes 1 tbsp wholegrain mustard 1 tbsp finely chopped thyme Salt and white pepper 2kg (4lb 8oz) pork shoulder, most of the outer fat removed 3 onions, finely sliced 6 garlic cloves, finely sliced 250ml (9fl oz) dry cider 200ml (7fl oz) white wine vinegar Ingredients for the slaw (serves 4): ¼ of a head of white cabbage, finely sliced 2 carrots, grated 2 red onions, sliced 1 red chilli, finely chopped 1 tbsp smoked paprika 125g (4½oz) mayonnaise 3 tbsp salad cream Grated zest and juice of 1 lime 1 tbsp Worcestershire sauce Method: Preheat the oven to 170°C/fan 150°C/gas 3½. Mix the chilli flakes, wholegrain mustard and thyme together, season with some salt and white pepper, and rub the mixture into the pork shoulder. Put the onions and garlic into the base of a large roasting dish or tin, and sit the pork on top. Pour the cider and white wine vinegar over, cover the dish tightly with a sheet of baking parchment, then a layer of foil over that. Roast in the oven for 3 hours, then take off the covers and roast for another hour. Remove from the oven and use two forks to shred the meat. To make the slaw, mix all the ingredients together in a bowl and toss to coat. Pile the pulled pork and slaw into a toasted brioche burger bun and serve with spiced potato wedges on the side.

The ONLY way we could start our final show! 🎶 #StephsPackedLunch

A way of punishing yourself that's also fun! 😂 The legend that is actress Miriam Margolyes apologises to Steph about what she said last time she appeared on the show. #StephsPackedLunch #miriammargolyes

'It's just one more person for her to look over from the sky now.' ❤️ Ashley Cain told Steph about finding out he was going to become a father again following the tragic loss of his daughter Azaylia. #StephsPackedLunch

Freddy Forster’s Ritz-Inspired Festive Duck recipe Serves 2 Ingredients for the duck: 2 x breast of barbary duck Ingredients for the honey glaze: 300ml runny honey Juice of 2 lemons Juice of 1 lime Malden salt Ingredients for the savoy cabbage: ½ head of savoy cabbage 50g unsalted butter 1tbsp vegetable oil Splash of water Ingredients for the chestnuts: ½ red onion, peeled and diced Sprig of thyme 25g unsalted butter 50g cooked chestnut 6 x orange segments, cut into small pieces 1tsp chives, chopped Ingredients for the orange sauce: 30ml balsamic vinegar 1tbsp demerara sugar 150ml red wine 500ml veal or beef stock 25g unsalted butter A little zest of orange Method for the honey glaze: Mix all the ingredients together and then bring to the boil and keep at room temperature. This glaze will be used to brush over the top (fat side) of the duck breast. Method for the duck breast: Pre heat the oven to 170c. Ensure that you score the fat side of the duck with a knife and then season with a little salt. Cook in a frying pan with a very tiny amount of oil, skin side down. This is to ensure that the fat gets rendered completely, allowing it to be crispy. Turn the duck over and cook for a further 5 minutes. Turn again so that the duck is skin side down and place the pan in the oven for 5-6 minutes. Remove the duck from then oven and let it rest for 5-6 minutes, then brush the honey glaze over the duck and slice. Method for the savoy cabbage: Cut the savoy cabbage into chiffonade and then wash and drain well. Melt the butter with the oil and then quickly fry the cabbage for a few minutes. When frying the cabbage, add a splash of water - this will ensure minimum colour and ensure the cabbage has a slight bite on it. Drain and cool down, before reheating again. Method for the chestnuts: Sweat the onions and thyme in the butter till soft. Once cooked, cool slightly and then mix in the chestnuts and cool a little, then mix in the orange pieces and finish with the chives. *RECIPE CONCLUDES IN THE COMMENTS*

Jack Stein’s Salmon Wellington recipe Serves 6-8 Ingredients for the mushroom filling: 20g unsalted butter 1tsp sunflower oil 2 shallots, peeled and finely chopped 300g mushrooms, finely chopped (shiitake, oyster, portobello or whatever you like) 120g mascarpone cheese Zest of ½, lemon 3 or 4, tarragon sprigs, leaves stripped from the stalks and chopped Small handful flatleaf parsley, chopped Small handful, chives, chopped Ingredients for the salmon wellington: 1kg, side of salmon, skinned 500g block, of all-butter puff pastry Flour, for dusting 1 medium free range egg, beaten with 1 tsp water Ingredients for the white wine sauce: 20g unsalted butter 1 banana shallot, peeled and finely chopped 100ml white wine 300ml, fish stock or Chicken stock 150ml, double cream 40g, unsalted butter, cold and cubed 1tbsp chives, chopped 1tbsp parsley, chopped To serve: Crisp watercress salad or green beans and buttered new potatoes. Method for the mushroom filling: Start by making the mushroom filling. Heat the butter and oil in a frying pan and when the butter has melted, add the shallots. Let them soften for a minute or so, then add the mushrooms and cook over a medium heat until they have released their liquid and it has evaporated. Allow to cool completely. Stir in the mascarpone, lemon zest and herbs and season with salt and pepper. Method for the salmon wellington: Cut the salmon fillet in half and trim, then set it aside in the fridge. Preheat the oven to 220°C/Fan 200°C. Cut about a third off the pastry block, then wrap the rest and put it in the fridge. On a floured board, roll out the pastry third to a rectangle a little larger than one of the pieces of salmon – they will be stacked one on top of the other. Put the rolled-out pastry in a shallow baking tray lined with baking paper and prick it all over with a fork to prevent it from rising too much. Bake in the oven for about 15 minutes until crisp and golden, then remove and leave to cool. Take the remaining piece of pastry and roll it out into a rectangle a couple of inches larger than the first piece. *RECIPE CONCLUDES IN THE COMMENTS*

Grab a hairbrush for a microphone and sing along with G4! 🎶 #christmassongs #singalong #stephspackedlunch

Is there a Bob The Dog fan club? Asking for a friend. 🐾 Seven years ago, Pamela and Bob Firth started a free Christmas grotto for children in the community after being shocked by how much it was costing families to experience the magic of Christmas, and as they help so many people, we wanted to surprise them! #stephspackedlunch #feelgood #story

Serves 6-8 Smoked Salmon Mousse Canapé Ingredients: 50g smoked salmon 100g cream cheese 5 sprigs dill 1tsp salmon caviar/eggs 12-15 strips salmon skin 1 pinch cayenne pepper 30ml olive oil 1 lemon To serve: Blinis Cucumber Method: Pre-heated oven 200FAN/220C. Strip the skin off a salmon fillet or ask your fishmonger to do this for you. Freeze the salmon flesh to use another day to avoid waste. Cut the skin into strips about 1inch x 4, and place in between two sheets of baking parchment, season with pinch of salt and bake in pre-heated oven for 8 minutes. Once done, open the parchment and leave to bake for another 2 minutes then remove from the oven to cool. Meanwhile, add the smoked salmon, cream cheese, olive oil, cayenne, pinch of salt, dill (saving one sprig for garnish) and juice of 1 lemon to a food processor and pulse until you have a smooth texture. Decant into a piping bag and leave in the fridge until ready to use. When ready, lay the salmon crackling onto a serving dish, pipe a generous dot of salmon mousse at one end, top with a couple of salmon eggs and a small sprig of dill and serve. King Prawn Canapés in Amaretto Cream Serves 12 Ingredients: Drizzle of extra virgin olive oil 1tbsp of unsalted butter Dozen king prawns 1 clove garlic, peeled, finely chopped ½ onion, peeled, finely chopped Shot of amaretto Shot of double cream Chives, finely chopped Seasoning ½ tsp lemon juice 2tbsp water Toasted almond flakes Method: Gently fry the onion and garlic in the butter and oil until soft and translucent. Add the Amaretto and flambe, then turn off the heat. Add the cream and gently warm through, add a splash of water to loosen the sauce if too thick and put to one side. In a separate pan, sear the prawns in a little olive oil until cooked through then turn off the heat, let cool for a minute before pouring in the sauce. Warm through, add a tiny bit of lemon juice, season and taste. You want a balance of warmth and sweetness from the amaretto but balanced with the salt and just a touch of the lemon juice to offset the sweetness. You may need to add some more water to loosen. Garnish with a sprinkle of chives and flaked almonds.