Come Dine With Me - Sheffield Hazel Glossop's menu

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Date Published:

14/05/2008

Glamorous Gran Hazel is hoping to whisk 'her Barry' off on holiday with the competition winnings. Will Barry be left disappointed?

Glamorous Gran Hazel owns her own children's clothes shop and has a lot riding on the competition results. If she wins she wants to whisk her husband, Barry, back to the Hotel Colletta, Gibraltar for some fun in the sun.

Never one to play it safe Hazel's opted for a dangerous dish of oxtail stew, which she admits many of her guests may not like. "Do I care?" she asks unabashed. "No, hard luck, I've eaten what you've cooked, so I think you should be fair and eat what I've cooked." The dish is Barry's favourite, and if it's good enough for Barry surely the guests will be impressed.

Silver-tongued charmer, Ollie, is certainly taken with the floral décor and it's blushes and gushes all round on his arrival. The guests get to grips with Hazel's kinky undies while the saucy chef struggles with her timings, but soon they're all seated with Susanne and Chris side by side.

As if that wasn't heaven enough for Chris, Hazel's thought up a kissing game to get the guests better acquainted. Each person picks a letter out of a bag and kisses a body part of the guest to their left beginning with that letter. It's going to be a long night for Susanne.

Hazel starts the party with lemon sole cooked Florentine style by layering lemon-sprinkled sole, spinach and a roux sauce in an ovenproof dish, topping with parmesan and baking in the oven. The glamorous Gran then served her fish with hot baguettes and lemon butter.

Unfortunately, for copyright reasons, we can't show you Hazel's recipe but for another tasty sole dish try Gordon Ramsay's lemon sole recipe.

Hazel made her meaty main course by slowly cooking oxtail, onions, tomato puree, parsley, thyme, bay leaf, salt and pepper on a low heat for two hours. She served the dish with boiled potatoes peas and carrots.

Unfortunately, for copyright reasons, we can't show you Hazel's belly busting oxtail recipe but for an alternative beefy meal try this oxtail casserole recipe.

Hazel made her spiced jellies by heating gelatine, spiced water and orange juice in a pan before chilling the mixture in a fridge in champagne flutes. She then topped the jellies with brandy cream and frosted grapes before serving.

Unfortunately, for copyright reasons, we can't show you Hazel's recipe but for an alternative dessert try Nigella's raspberries in chardonnay jelly recipe.