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chrisrutherford

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cookingInstructionsV1

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[ "25g/1oz unsalted butter", "1 medium onion, peeled and finely chopped", "175g/6oz minced pigs' liver", "2 lamb or pigs' heart, trimmed and cut into chunks", "450g/1lb belly of pork, trimmed and rind removed", "½ tsp mace", "4tbsp freshly chopped chives", "1 tsp freshly chopped sage", "1 egg, beaten", "salt and freshly ground pepper", "115g/4oz fresh white bread crumbs", "25g/1oz beef dripping or 3 tbsp olive oil", "4 red onions, peeled and each onion cut into 8 wedges", "4 sprigs of fresh thyme", "1 tbsp olive oil", "900ml/1½pt fresh beef stock", "290ml/½ pint red wine", "salt and freshly ground black pepper" ]

[ "Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly", "Place the belly pork onto a chopping board and cut into portions.", "Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.", "Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.", "Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.", "Preheat the oven to 200C/400F/Gas 6. 7. For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelised.", "Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.", "Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.", "Remove the roasted onions from the oven and lay the faggots on top. Pour over the gravy liqueur. Reduce the oven temperature to 180C/350F/Gas 4 and cook the faggots for 40 minutes.", "Place two to three faggots onto a plate. Top with a spoonful of the onions and pour over the gravy. Serve the faggots with mashed potatoes and green vegetables." ]

[ "150g/5½oz beef fillet steak", "2 asparagus spears", "1 tsp olive oil", "salt and freshly ground black pepper", "55ml/2fl oz red wine", "1 tbsp Worcestershire sauce", "1 tsp Dijon mustard", "55ml/2fl oz double cream", "½tsp freshly ground black pepper" ]

[ "Cut a pocket into the fillet steak and stuff with the asparagus spears. Rub the steak with olive oil, salt and freshly ground black pepper, to taste.", "Heat a small frying-pan over a high heat. Add the steak and fry for two minutes on each side (or longer, according to taste) and set aside on a warm plate.", "Meanwhile, to make the sauce, place the wine, Worcestershire sauce, mustard, cream and pepper in a small saucepan. Bring to the boil and reduce for five minutes, or until thick.", "Serve the steak with the sauce poured over." ]

[ "1kg/2lb 3oz monkfish", "1½ tbsp ground ginger", "2 tsp freshly ground black pepper", "2 tsp powdered cinnamon", "3 tsp ground turmeric", "1½ tbsp paprika", "1 tsp cayenne pepper", "1 head garlic, all but 3 cloves crushed with a little salt", "450g/1lb onions, grated", "2 tbsp olive oil", "175g/6¼oz dried apricots, soaked in a little water (reserve the water), cut in half", "85g/3oz flaked almonds", "55g/2oz sultanas or raisins", "2 tbsp clear honey", "1 tsp saffron stamens, soaked in cold water", "400g/14oz tinned tomatoes, roughly chopped", "600ml/1 pint tomato juice", "600ml/1 pint fish stock", "1 pickled lemon, rind only, chopped", "25g/1oz coriander leaves, chopped" ]

[ "Coat the fish in half the ground spices and leave to marinate in the fridge overnight.", "Preheat the oven to 170C/340F/Gas 3. Heat one tablespoon of the olive oil in a casserole and add the remaining spices, the crushed garlic and grated onion. Allow the onion to soften without browning.", "Add the apricots and their soaking water, the almonds, sultanas or raisins, honey, saffron, tomatoes, tomato juice and fish stock. Bring to the boil, place in the oven and cook for one hour.", "After 40 minutes, add the fish and return the casserole to the oven to finish cooking. If you want a thicker sauce, remove the fish pieces, put on a warm plate and reduce the sauce over a high heat until thickened.", "Fry the preserved lemon rind in the remaining olive oil for a few minutes, then fold in the chopped coriander.", "Pour the sauce over the fish and garnish with the lemon and coriander mixture." ]

[ "50g/1¾oz caster sugar", "175g/6¼oz cherries, stemmed and stoned", "4 tbsp lime juice", "150ml/5¼fl oz tequila", "3 tbsp cherry liqueur or Cointreau", "275ml/10fl oz ice" ]

[ "Combine the sugar with three tablespoons of water and heat on a low heat until the sugar dissolves.", "Remove from the heat and allow to cool.", "Once cool, place the sugar in a blender with the cherries, lime juice, tequila, cherry liqueur or Cointreau, and the ice.", "Blend until smooth, and serve in martini glasses with a sugared rim." ]

[ "500ml/1lb 1oz high-quality ice cream", "300g/10½oz chocolate (70% cocoa)" ]

[ "Using a melon baller, form the ice cream into small balls and place them on a metal baking tray.", "When the tray is full, transfer to the freezer and leave overnight. The ice cream balls should be very hard.", "Melt the chocolate in a glass bowl placed over a pot of gently boiling water.", "When the chocolate has melted, remove from the heat and allow to cool for approximately 10 minutes. The chocolate should be cool to the touch, but not set.", "One by one, dip in the ice cream balls and place them back on the tray.", "When all the balls are coated with chocolate, return them to the freezer for a further two hours before serving." ]

[ "1 kg/2lb beef cut into 5cm/2inch pieces", "seasoned flour for dusting", "2 tbsp vegetable oil or beef dripping", "175g/6oz smoked bacon, diced", "2 stalks celery, finely chopped", "1 large onion, finely diced", "2 cloves garlic, finely chopped", "2 sprigs thyme", "2 tbsp redcurrant jelly", "275ml/10fl oz of red wine", "500ml/1 pint game or beef stock", "150ml/5fl oz port", "1 tbsp Worcestershire sauce", "12 stoned prunes", "55g/2oz dried cherries", "55g/2oz dried cranberries", "225g/8oz chestnuts, cooked and peeled", "115g/4oz button mushrooms", "2 bay leaves", "organic orange, zest only", "1 tbsp tomato purée", "2 tbsp rough chopped parsley", "salt", "freshly black ground pepper", "250g/9oz plain flour, plus extra for dusting", "1 tsp salt", "2 tsp baking powder", "2 tbsp olive oil", "4 tbsp fresh flatleaf parsley, chopped, plus extra for garnish", "4 tbsp fresh chives, snipped", "150ml/¼ pint milk", "new potatoes and braised red cabbage" ]

[ "Preheat the oven to 140C/275F/Gas 1.", "Meanwhile, toss the beef in the seasoned flour. Heat the oil or dripping in an ovenproof casserole dish and brown the beef all over.", "Add the bacon, celery, onion, garlic and thyme and cook for 6-8 minutes without browning. Add the redcurrant jelly, wine, stock, port and Worcestershire sauce along with the dried fruit, chestnuts, mushrooms, bay leaves, orange zest and tomato purée.", "Bring slowly to simmering point then cover and cook in the oven for two to two and a half hours or until the beef is tender.", "Turn the oven up to 180C/350F/Gas Mark 4 after about an hour-and-a-half to two hours.", "To make the dumplings - sift the flour, salt and baking powder into a large bowl. Make a well in the centre and add the olive oil and herbs, then pour in the milk and, using a fork, mix to form a soft dough.", "Place the dough on a lightly floured surface and knead briefly. Divide and shape into 16 teaspoon-sized dumplings.", "Place the dumplings on the surface of the casserole, cover and place in the oven (now at the higher temperature) for the last 35-40 minutes, or until the dumplings have risen and are golden brown.", "Remove the casserole from the oven and allow to rest for five minutes. Skim off any fat that has risen to the surface. Season to taste and fold in the parsley.", "Serve with new potatoes and red braised cabbage." ]

[ "10 tiny new potatoes, boiled in their skins", "2 tbsp very fine breadcrumbs", "2 tbsp grated parmesan, or similar vegetarian hard cheese", "2 eggs, beaten", "oil, for deep frying", "55g/2oz butter", "2 garlic cloves, finely chopped", "½ tsp parsley, finely chopped", "salt and pepper" ]

[ "Skin the potatoes while still hot and roll in the breadcrumbs and parmesan mixed together. Dip in the beaten egg and roll the potatoes in the breadcrumb mix again. Heat the oil to 350F/180C and deep-fry for 5-6 minutes until golden. Drain on absorbent kitchen paper and keep warm.", "Melt the butter, cook the garlic until golden, season, mix in the parsley and pour over the potatoes." ]

[ "shortcrust pastry", "500g/1lb 2oz gooseberries", "125g/4½oz caster or soft brown sugar", "a slug of elderflower cordial", "1 tbsp potato flour", "generous knob of butter", "milk", "1 egg", "beaten demerara sugar" ]

[ "Preheat the oven and a baking sheet to 180C/356/Gas 4.", "Divide the pastry into two halves, one slightly bigger than the other. Roll out the bigger piece and line a shallow, greased dish, leaving some overhang. Sprinkle some sugar over the surface, then throw in the gooseberries.", "Sprinkle over the potato flour, the rest of the sugar and the elderflower cordial, then dot with the butter.", "Roll out the remaining piece of pastry for the lid, place it over the top, then seal with a fork all round the edges.", "Cut a cross in the middle through which the steam can escape, brush with beaten egg, then scatter a bit of demerara sugar over the surface.", "Place on the hot baking sheet and cook for about 25 minutes. Turn the heat down a bit and continue to cook for another 20-25 minutes until golden and bubbling.", "Cool for at least 15 minutes, then serve with clotted Jersey cream, or homemade custard." ]

[ "1 garlic clove, crushed", "butter", "450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward)", "300ml/½ pint double cream", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 170C/325F/Gas 3.", "Rub a gratin dish liberally with the garlic and butter.", "Layer the potatoes into the dish, making sure each layer is seasoned.", "Pour over the cream and cook in the oven for 1¼ hours.", "Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve." ]

[ "100g/4oz coarse rock salt", "75g/3oz caster sugar", "1 tbsp white peppercorns, crushed", "2 large bunches of fresh dill, finely chopped", "2 900g/2lb thick salmon fillets, skin on, scaled and pin bones removed", "rye bread, to serve", "2 tbsp Dijon mustard", "1 tbsp caster sugar", "1 tbsp white wine vinegar", "1 egg yolk", "150ml/¼ pint groundnut or vegetable oil", "1 tbsp chopped fresh dill", "salt and freshly ground black pepper" ]

[ "To make the curing mixture for the salmon, place the salt, sugar and crushed white peppercorns in a bowl.", "Add half the dill and stir to combine.", "Use cling film to line a large, shallow, rectangular dish which fits the salmon comfortably.", "Sprinkle a quarter of the curing mixture over the base of the dish and lay one of the salmon fillets on top, skin side down.", "Sprinkle half of the curing mixture on top and cover with the other salmon fillet, skin side up.", "Sprinkle the remaining curing mixture on top and wrap the salmon in cling film.", "Weigh the salmon down with some weights or cans to help squeeze out any excess liquid or moisture. Place in the fridge for 2-3 days, turning the salmon over every 6 hours or so, replacing the weights after turning.", "After 2-3 days, unwrap the salmon. Rinse the curing mixture off the gravadlax using cold water and pat fish dry with kitchen paper.", "Lay a large piece of cling film on the work surface and place one of the fillets on top, skin side down. Cover with the remaining fresh dill and place the other salmon fillet on top, skin side up. Wrap tightly in cling film and chill for six hours.", "Meanwhile, to make the sauce, place the mustard, sugar, vinegar and egg yolk in a large bowl and whisk to combine.", "Add the oil drop by drop to begin with, then in a steady stream, whisking constantly, until the sauce becomes thick and smooth.", "Stir in the dill and season to taste.", "To serve, cut the gravadlax into thin slices using a sharp knife, leaving the skin behind. Gravadlax is traditionally served sliced thicker than smoked salmon.", "Place three or flour slices on each serving plate and add a spoonful of the sauce to the side.", "Serve at once with rye bread." ]

[ "250ml/8¾fl oz cold water", "50g/1¾oz caster sugar", "1 cinnamon stick", "small pinch saffron strands", "1 tbsp honey", "12 apricots, halved", "150g/5¼oz tub Greek yoghurt", "50g/1¾oz pistachios, crushed" ]

[ "Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved.", "Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick.", "Serve the apricots warm on a bed of yogurt, and drizzle over the syrup." ]

[ "350g/12oz green chillies", "350g/12oz plum tomatoes, chopped", "1 medium red onion, diced", "3 garlic cloves, chopped", "¼ tsp ground cumin", "salt", "freshly ground black pepper" ]

[ "Place chillies in a roasting tray and roast at 220C/425F/Gas 7 for 10-15 minutes, depending on the size of chillies.", "They should be blackened on the outside and soft to the touch.", "Remove any black skin from the chillies and pass through a fine sieve.", "Fold together with the tomatoes, garlic, onion, and cumin." ]

[ "1 tbsp vegetable oil", "3 tbsp Thai green curry paste", "125ml/4fl oz coconut milk", "½ lime, juice only", "1 tbsp nam pla (fish sauce)", "1 tbsp chopped coriander leaves", "500g/1lb 2oz firm fish, such as salmon, cut into medium-sized squares", "8 x 1cm/½in slices of ripe pineapple, peeled and cut into squares", "24 leaves basil or Thai basil", "oil, for the grill", "225g/8oz flat dried rice noodles", "2 tbsp groundnut (peanut) oil", "50g/2oz shallots, finely chopped", "4 spring onions, finely sliced on the diagonal", "3 fresh red chillies (or green ones if you want a hotter dish), de-seeded and cut into thin strips", "3 tbsp coarsely chopped garlic", "3 tbsp fish sauce or light soy sauce", "1 tbsp Shaoxing rice wine or dry sherry", "1 tbsp lime juice", "1 tbsp light soy sauce", "freshly ground black pepper, to taste", "1 tbsp sugar", "2 tbsp vegetarian oyster sauce", "handful fresh coriander sprigs", "3 tbsp coarsely chopped roasted peanuts, for garnish" ]

[ "For the kebabs, heat a wok over a high heat.", "Pour in the oil and heat until smoking.", "Add the green curry paste and cook, stirring, for one minute.", "Add the coconut milk and bring to the boil. Cook until thickened slightly.", "Remove from heat and cool completely, then add lime juice, nam pla and chopped coriander.", "Add the fish to the mixture and stir well. Cool.", "Transfer to a sealed plastic bag and refrigerate for one hour.", "Soak eight small wooden skewers in water.", "Thread the pieces of fish onto the skewers, alternating with the pineapple squares and the basil leaves.", "Rub a griddle pan with a bit of oil, then heat over a high flame or barbecue.", "Cook the kebabs for about two minutes on each side or until the fish is cooked to your liking.", "As you grill, brush the skewers with some of the marinade and season with salt (if needed) before serving.", "For the pad Thai noodles, soak the rice noodles in a bowl of hot water for 25 minutes (or according to packet instructions).", "When the noodles are soft (but still al dente), drain well in a colander or sieve. Discard the water.", "Heat a wok over a high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, spring onions, chillies and garlic, and stir fry for one minute.", "Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir fry for two minutes, mixing well.", "Add the coriander and stir fry briskly for 30 seconds.", "Turn onto a warm platter, sprinkle with the peanuts and serve at once." ]

[ "100ml/3½fl oz extra virgin olive oil", "1 tsp dried mint", "1 tbsp Greek oregano", "1 lemon, zest and juice only", "2 garlic cloves, crushed to a paste with a little salt", "pinch dried chilli flakes", "2 neck of lamb fillets", "2 tbsp honey", "1 tbsp sweet chilli sauce", "¼ watermelon, peeled", "2 naval oranges, segmented", "1 red onion, finely sliced", "½ bunch mint, leaves only", "200g/7oz soft feta", "150g/5½oz Greek yoghurt", "1 garlic clove, roughly chopped", "½ bunch mint, leaves only", "salt and pepper" ]

[ "For the lamb, mix together the oil, herbs, lemon zest and juice, garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder, place the lamb in a bowl in the fridge and allow to marinade for at least one hour, ideally overnight.", "Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside.", "For the feta cream, blend the feta with the yoghurt and garlic in a food processor, add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside.", "To complete the lamb, slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing).", "Heat a griddle pan, season the lamb fillets and cook them to your liking, turning regularly (6-7 minutes for medium rare). Set aside, in a warm place, to rest.", "Drizzle some feta cream over the watermelon, slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing." ]

[ "6 ripe plums", "2 meringue nests", "250g tub mascarpone cheese", "4 tbsp caster sugar" ]

[ "Preheat the oven 200C/180C Fan/Gas 6.", "Halve and stone the plums and put them, hollow side up, in a heatproof dish.", "Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit.", "Place dollops of mascarpone cheese on top of the meringues and fruit.", "Sprinkle with the sugar and place the dish in the oven.", "Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust.", "Serve warm." ]

[ "6 medium roasting potatoes", "3 tbsp butter, melted", "lemon-pepper and salt to taste", "large handful parmesan cheese (or a similar vegetarian hard cheese), grated", "2 tbsp dry breadcrumbs" ]

[ "Preheat the oven to 220C/430F/Gas 7.", "Either peel the potatoes or leave the peel on and scrub well.", "Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato).", "Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper.", "Bake in the oven for 45 minutes.", "Remove from the oven and sprinkle with parmesan cheese and breadcrumbs.", "Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately." ]

[ "1.8kg/4lb chicken carcass (roasted or un-roasted), cut into pieces", "2 small onions", "2 cloves", "2 carrots", "2 leeks", "1 stalk celery", "3 cloves garlic", "3 large sprigs parsley", "2 sprigs thyme", "1 bay leaf", "1 tsp coarse salt", "10 peppercorns", "2 litres/3½ pints water" ]

[ "Place all ingredients in a stockpot or any large pot, bring to boil and cook for 2-3 hours, skimming regularly.", "Strain and use straight away, or allow to cool and place in airtight containers.", "The stock can then be frozen until needed or kept in the refrigerator for a few days." ]

[ "4 rashers bacon, chopped", "2 shallots, finely diced", "2 skinned tomatoes, diced", "1 tbsp grainy honey mustard (or mix a little honey with grainy mustard)", "175ml/6fl oz extra virgin olive oil", "40ml/1½fl oz lemon juice", "2 tbsp snipped chives", "salt", "freshly ground black pepper", "2 peeled avocados sliced in half" ]

[ "Fry the bacon until crispy then add the shallots and tomato to the pan and cook for five minutes.", "Add the honey mustard, extra virgin olive oil, lemon juice, chives, and seasoning.", "Stir well and, whilst still hot, pour over the avocado halves.", "Serve immediately." ]

[ "2 tbsp chilli oil", "1 tbsp hot chilli powder", "1 tbsp paprika", "pinch of sugar", "zest and juice of 1 lime", "4 chicken breasts", "4 large tomatoes, deseeded and finely diced", "1 red chilli, finely chopped", "juice of 1 lime", "1 small red onion finely chopped", "2 medium ripe avocados, stoned, peeled and finely diced", "2 tbsp olive oil", "120g/8 tbsp freshly roughly chopped coriander", "salt and pepper", "4-8 medium floured tortillas, warmed", "1 small iceberg lettuce, shredded", "150ml/¼pt soured cream", "8 bamboo skewers, soaked in water overnight" ]

[ "Mix together the chilli oil, paprika, chilli powder, sugar and the lime juice and zest. Cut each chicken breast lengthways into six strips. Add to the chilli paste, cover and leave to marinate for 1-2 hours.", "Meanwhile make the tomato and avocado salsa. Place all the ingredients into a large bowl and stir gently to combine. Season with salt and pepper and place in a serving bowl.", "Heat a barbecue or a ridged griddle pan.", "Thread three pieces of chicken onto each skewer, place on the barbecue or griddle pan and cook for 3-4 minutes on each side until the chicken is cooked through.", "Place the chicken skewers on a serving plate and hand around the tomato and avocado salsa, warmed tortillas, lettuce and soured cream and allow each person to assemble the fajitas themselves." ]

[ "225g/8oz plain flour", "100g/3½oz caster sugar", "225g/8oz butter, at room temperature", "100g/3½oz semolina", "25g/1oz demerara sugar", "500g/1lb 1½oz strawberries, plus extra to garnish", "1½ tbsp port", "2 tbsp caster sugar", "300ml/10½fl oz double cream, whipped to soft peaks", "300ml/10½fl oz thick, natural yoghurt", "2 egg whites, whipped to stiff peaks", "extra strawberries, to garnish" ]

[ "Preheat the oven to 160C/320F/Gas 2. Put the flour, caster sugar, butter and semolina into a food processor and process until the mixture is thoroughly combined and comes together to form a dough. This can also be done by hand, rubbing the butter into the flour first, then adding the sugar and semolina and working the ingredients together to form a ball.", "Roll the dough out on a floured surface to 1-2cm/½in thick. Using a circular cookie cutter or the top of a drinking glass, cut the dough into circles. Place the circles into a lightly greased tin and sprinkle the top with the demerara sugar.", "Bake for 30-40 minutes, until the shortbread is pale golden and cooked through. Keep an eye on it in case it gets too brown. Allow the shortbread to cool for a few minutes then carefully lift each shortbread with a small palette knife and place on a wire rack to cool completely. (These can now be stored in an airtight container.)", "Meanwhile, make the filling. Place the strawberries, port and sugar into a pan and heat gently until the sugar dissolves, stirring and mashing the strawberries into a chunky salsa. Allow to cool.", "Fold together the whipped double cream, yoghurt and whipped egg white.", "Fold in the strawberry salsa, leaving swirls.", "Place one shortbread circle on a small plate and place on a large dollop of the strawberry cream.", "Place one whole strawberry on top of each dollop and serve." ]

[ "100g/3½oz lamb, cubed", "1 tbsp oil", "½ tsp cardamom pods, crushed", "½ tsp medium curry powder", "½ tsp dried cumin", "½ tsp coriander seeds, crushed", "2 garlic cloves, crushed", "½ tsp dried turmeric", "300ml/10½fl oz beef or vegetable stock", "1 chilli, chopped", "75g/2½ oz Greek-style yoghurt", "handful fresh coriander, chopped", "100g/3½oz new potatoes, cooked, optional" ]

[ "Fry the lamb in the oil with all the spices for 4-5 minutes on each side, until it is browned and coated.", "Pour over the beef or vegetable stock and cook for 15 mins stirring every so often.", "For the yohurt sauce, mix the chilli and Greek-style yoghurt together and set aside.", "Serve the curry in a bowl topped with the chopped coriander.", "Serve with the spiced yoghurt and the new potatoes, if desired." ]

[ "300g/10½oz lamb fillet, sliced into 1cm/½in strips", "½ onion, grated", "3 garlic cloves", "salt and freshly ground black pepper", "1 tsp ground cumin", "½ tsp cayenne pepper", "4 tbsp olive oil", "4 pitta breads", "½ lemon, juice only", "4 tbsp Greek yoghurt", "1 tsp chopped oregano", "3 spring onions, sliced" ]

[ "Toss the lamb with the onion in a mixing bowl.", "Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well.", "Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits.", "Heat a heavy-based frying pan or griddle until very hot.", "Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips.", "Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets.", "Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once." ]

[ "75g/3oz bulgar wheat", "2 tbsp olive oil", "1 chilli, finely chopped", "1 medium onion, finely chopped", "½ tsp ground coriander", "½ tsp ground cumin", "500g/1lb 2oz lean leg of lamb, all visible fat removed, cubed", "1 egg", "40g/1½ oz pine kernels, finely chopped", "2 tsp mint, chopped", "3 tsp parsley, chopped", "2 chillies, seeded and finely chopped", "1 tsp fresh mint leaves, chopped", "1 tsp chives, snipped", "1 tsp coriander leaves, finely chopped", "1 tsp parsley, finely chopped", "1 garlic clove, crushed to a paste in a pestle and mortar", "½ tsp ground cumin", "250g/9oz Greek-style yoghurt", "mixed salad leaves" ]

[ "First, make the spiced yoghurt. Combine all the yoghurt ingredients in a large bowl. Leave for an hour to allow the flavours to develop.", "For the lamb koftas, soak the bulgar wheat in cold water for 30 minutes. Drain and squeeze dry.", "Heat half the olive oil in a frying pan, then add the chilli, onion, ground coriander and ground cumin and cook on a low heat for 15 minutes. Allow to cool.", "Place the lamb in a food processor along with the egg and the cooled onion mixture. Blend until the mixture has the consistency of a smooth paste.", "Remove the lamb mixture and place in a bowl. Add the bulgar wheat along with the pine kernels and the chopped mint and parsley.", "Wet your hands and shape 1 tsp of the mixture into a small log-shaped koftas. Repeat with the remaining mixture.", "Heat remaining one tablespoon olive oil in a frying pan, then add the koftas in batches, turning regularly until brown and cooked through. This should take approximately 10 minutes.", "When cooked, drain the koftas on absorbent kitchen paper and keep warm in the oven.", "Serve with spiced yoghurt dip and salad leaves." ]

[ "4 lamb shanks", "6 tinned anchovies, cut into halves", "12 small rosemary sprigs", "12 slivers garlic", "salt and freshly ground black pepper", "55g/2oz duck fat, butter or dripping", "2 carrots, roughly chopped", "2 sticks celery, roughly chopped", "1 leek, roughly chopped", "2 onions, roughly chopped", "1 head garlic, broken up into cloves", "1 sprig thyme", "1 sprig rosemary", "1 bay leaf", "½ bottle red wine", "600ml/1 pint chicken or lamb stock or water", "2 tbsp extra virgin olive oil", "115g/4oz streaky bacon lardons, blanched", "1 carrot, finely diced", "1 stick celery, finely diced", "1 onion, finely diced", "6 cloves garlic, peeled", "2 sprigs thyme", "2 sprigs rosemary, chopped", "4 tomatoes, seeded and diced", "2 x 375g/13oz tins flageolet beans, drained and rinsed", "3 cloves garlic, chopped", "5 tbsp chopped fresh parsley", "2 lemons, grated zest only", "2 tbsp grated parmesan" ]

[ "Preheat the oven to 140C/275F/Gas 1.", "For the lamb shanks, first remove the majority of fat from the shanks. Make three deep incisions in each shank and insert in each half an anchovy wrapped around a sprig of rosemary and a slice of garlic. Season the meat with salt and freshly ground black pepper - you will not need too much salt as the anchovies are very salty.", "Heat a little duck fat, butter or dripping in a casserole, add the shanks and brown all over. Remove and set aside.", "To the casserole, add the carrots, celery, leek, onions, garlic cloves and herbs and cook over a high heat until the vegetables are browned.", "Deglaze the casserole by adding the red wine, scraping the residue on the bottom of the pan and stirring well.", "Add the stock or water to the casserole, place the shanks on top of the vegetables, cover and cook in the oven for two and a half hours.", "When the lamb has finished cooking, remove the four shanks to a dish and keep warm. Pass the vegetables and cooking liquor through a mouli, or blend in a food processor, and set to one side.", "For the sauce, heat the oil in a large pan over a medium to high heat. Add the bacon and fry until browned. Reduce the heat and add the carrot, celery, onion and garlic.", "Cook for eight minutes until the vegetables have softened then add the thyme, rosemary, tomatoes and flageolet beans. Heat through.", "Pass the blended lamb cooking liquor and vegetables through a strainer or fine sieve onto the bean mixture, stir together and pour over the lamb shanks.", "Mix the gremolata ingredients together to make the gremolata.", "Serve the lamb garnished with the gremolata and parmesan." ]

[ "1 medium aubergine, cut lengthways into 1cm/½in thick slices", "olive oil, to coat the aubergines", "1 leg of lamb, bone removed", "115g/4¼oz kalamata black olives, pitted", "2 tbsp grated orange zest", "1 tsp grated lemon zest", "2 tbsp chopped sage", "2 tbsp chopped garlic", "2 tbsp chopped anchovy", "1 tsp crushed black pepper", "2 tbsp olive oil", "2 tbsp dried oregano", "salt and freshly ground black pepper", "1 lemon, juice only", "1 cucumber, halved, de-seeded and coarsely grated", "450g/1lb Greek yoghurt", "2 limes, zest only, grated", "2 large cloves of garlic, crushed", "1 bunch spring onions, finely sliced", "1 red chilli, finely chopped", "chopped dill, to serve" ]

[ "Heat a griddle pan. Cut the aubergines lengthways into four slices and brush with olive oil. Sear on both sides. Remove from the heat and put to one side.", "Put the paste ingredients in a food processor and blend together.", "Take the paste and smear it over the inside of the leg of lamb. Place the aubergine slices on top. Roll up the leg and tie at 5cm/2in intervals. Allow to rest for as long as possible, overnight if you can.", "Preheat the oven to 200C/400F/Gas 6. Rub the oregano, salt, pepper and lemon juice on to the meat. Put the meat into a hot pan to sear on each side before placing in the oven. Roast for 15 minutes per 500g/1lb plus 15 minutes more, turning occasionally. Cover the meat with foil for the first 30 minutes' cooking to keep moist.", "Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result.", "To make the lime tzatziki, peel the cucumber, remove the seeds and grate finely. Squeeze out all the moisture before combining with all the rest of the ingredients. Chill for an hour to allow the flavours to blend. Sprinkle over the dill just before serving.", "Serve the meat with the tzatziki on the side." ]

[ "275g/9¾oz caster sugar", "3 lemons, rind and juice only", "275 ml/9¾fl oz sherry or wine", "150 ml/5¼fl oz brandy", "725 ml/1 pint 6fl oz double cream", "150g/5¼oz self-raising flour", "½ tsp baking soda", "½ tsp cinnamon", "½ tsp ginger", "¼ tsp cloves", "110g/4oz soft brown sugar", "100g/4oz butter, softened", "½ beaten egg", "40g/1½oz golden syrup", "granulated sugar, for coating" ]

[ "Mix the caster sugar with the lemon juice; add the rind, sherry or wine, and brandy.", "Warm slightly in a bowl over hot water (a bain marie) to dissolve the sugar and blend the flavours. Do not overheat the mixture.", "Whip the cream into soft peaks and fold into the liquid.", "Pour into tall glasses and let the mixture rest and separate.", "To make the biscuits, preheat the oven to 190C/375F/Gas 5. Combine the flour, baking soda and spices in a bowl and set aside.", "Now cream the sugar and butter. Once combined, beat in the egg and golden syrup until light and fluffy.", "Stir in the flour mixture and combine. Using a teaspoon, spoon small amounts of the mixture onto a lightly greased baking sheet around 5cm/2in apart. Slightly flatten down and sprinkle with sugar.", "Bake in the oven for 8-10 minutes. Serve with the syllabub." ]

[ "225g/8oz caster sugar", "8 green cardamom pods, seeds removed and crushed", "150ml/5¼fl oz water", "150ml/5¼fl oz lime juice", "1 tbsp grated lime zest or to taste", "pineapple chunks or rings" ]

[ "Put the caster sugar, cardamom pods and water in a pan. Stir over a gentle heat until the sugar has dissolved.", "Take off the heat and allow to cool before adding the lime zest. Mix and pour over the pineapple chunks or rings." ]

[ "225g/8oz dried linguine", "15ml-1 tbsp chilli oil", "2 cloves garlic, chopped", "1 large red chilli, finely chopped", "2 tbsp flat leaf parsley, chopped", "170g/6oz tin white crab meat", "juice of 1 lemon", "30-45ml/2-3 tbsp olive oil" ]

[ "Place the linguine into a pan of boiling, salted water.", "Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes.", "Stir in the lemon juice and olive oil.", "Drain the pasta and stir through the chilli crab sauce. Serve immediately." ]

[ "40g/1½oz white chocolate", "1 handful dried mango", "tinned mandarin segments, drained" ]

[ "Melt the white chocolate in a bowl placed over a pan of boiling water.", "Dip the mango into the melted chocolate and serve on a plate topped with the mandarin segments." ]

[ "4 tbsp good marmalade (preferably Seville orange marmalade)", "1 tbsp ginger, finely chopped", "3 garlic cloves finely chopped", "2 tsp Dijon mustard", "½ tsp sea salt", "freshly ground black pepper", "50ml/1¾fl oz orange juice", "1 tbsp olive oil", "8 chicken pieces, legs or thighs", "4 spring onions, finely chopped", "salad or mashed potatoes, to serve." ]

[ "Heat the oven to 180C/350F/Gas 4.", "In a bowl, combine the marmalade, ginger, garlic, mustard, salt, pepper, orange juice and olive oil and mix well.", "Add the chicken and coat well.", "Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin.", "Cover the top with foil and bake for 30 minutes.", "Remove the top foil, spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning).", "Add spring onions near the end of cooking to warm through, season well, to contrast with the sweetness of the orange juice, and serve with salad or mash." ]

[ "2 level tbsp cornflour", "1 x 500g/17oz tub Greek-style yoghurt", "2 eggs", "1 tsp Dijon mustard", "75g/3oz fresh parmesan cheese (or another hard cheese), grated", "lemon, for juicing (optional)" ]

[ "Measure the cornflour into a bowl.", "Blend in a little yoghurt, stir in the eggs and whisk with a hand whisk until smooth.", "Mix in the remaining yoghurt and the mustard.", "If using with a moussaka (or another oven-baked dish) the yoghurt sauce is now ready to be spread on top of the aubergines, sprinkled with cheese and cooked in a preheated oven for about 45 minutes. This will thicken the yoghurt and cheese sauce.", "For a hot pouring sauce (for fish), whisk four tablespoons of yoghurt with one tablespoon of the cornflour and the mustard until smooth.", "Blend in the remaining yoghurt.", "Bring to the boil and stir constantly, until thickened and smooth.", "While stirring, add the cheese, two egg yolks (not the whites), and season with salt and pepper.", "At this point a squeeze of lemon juice can be added if desired.", "Season with salt and pepper and pour directly onto the already cooked fish." ]

[ "350g/12oz ready-made, ready-rolled puff pastry", "1 jar mincemeat", "75g/2½oz dried cranberries", "1 apple, peeled and diced", "oil, to grease" ]

[ "Preheat the oven to 230C/450F/Gas 8.", "Spread the mincemeat over the ready-made, ready-rolled pastry sheet and sprinkle with the cranberries and apple.", "Roll up the sheet from both ends, so that they meet in the middle.", "Slice into 1cm/½in thick pieces and place onto an oiled baking sheet. Place in the oven for 10-15 minutes, or until cooked and golden." ]

[ "5 free-range eggs", "140g/5oz plain flour", "140ml/5fl oz milk", "140ml/5fl oz water", "2 tbsp vegetable oil", "3 tbsp olive oil", "2 lamb cutlets", "2 Lincolnshire sausages", "1 tomato, cut in half", "100g/3½oz St George's mushrooms", "1 onion, finely sliced", "150g/5½oz streaky bacon, chopped", "1 tbsp olive oil", "2 red onions, sliced", "2 fresh thyme sprigs", "150ml/5½fl oz red wine", "450ml/16fl oz chicken stock" ]

[ "For the batter mix, whisk together all the batter ingredients until a smooth mixture is formed. Set aside for one hour.", "Preheat the oven 250C/500F/Gas 9.", "For the mixed grill, heat a frying pan until hot, then add one tablespoon of olive oil and sear the lamb cutlets, sausages and tomato halves, then set aside.", "Add the mushrooms and cook through.", "Heat a separate pan until hot, then add the remaining oil and cook the onion and bacon until golden.", "Pour the batter into the pan with the onions and bacon, then place the meat and vegetables on top of the batter. Place in the oven for 15-20 minutes until risen and golden.", "For the onion gravy, heat a pan until hot, then add the oil, onion and thyme and cook until soft, for about 15-20 minutes.", "Add the wine and cook until reduced by half. Then add the stock and simmer for 10-15 minutes.", "Serve the mixed grill toad-in-the-hole with the onion gravy on the side." ]

[ "1 tsp cayenne pepper", "2 tsp ground black pepper", "1½ tbsp paprika", "1½ tbsp ground ginger", "1 tbsp turmeric", "2 tsp ground cinnamon", "1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)", "2 large onions, grated", "2 tbsp olive oil", "2 tbsp argan oil", "3 cloves garlic, crushed", "570ml/1 pint tomato juice", "2 x 400g tinned chopped tomatoes", "115g/4oz dried apricots, cut in half", "55g/2oz dates, cut in half", "55g/2oz sultanas or raisins", "85g/3oz flaked almonds", "1 tsp saffron stamens, soaked in cold water", "600ml/1 pint lamb stock", "1 tbsp clear honey", "2 tbsp coriander, roughly chopped", "2 tbsp flat leaf parsley, roughly chopped", "" ]

[ "Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.", "Preheat the oven to 150C/300F/Gas2.", "Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.", "In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.", "Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.", "Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve." ]

[ "75ml/6fl oz olive oil", "1 large onion, finely chopped", "675g/1½lb lamb mince", "3 cloves garlic, chopped", "1.25ml/¼tsp cinnamon", "1.25ml/¼tsp allspice", "2 x 400g/14oz tin of chopped tomatoes", "1 tbsp fresh oregano, chopped", "2 bay leaves", "1 tsp fresh, soft thyme leaves", "175ml/6fl oz white wine", "4 medium aubergines, cut into 1cm/½in slices", "Salt and freshly ground black pepper", "Plain flour, for dusting", "85g/3oz unsalted butter", "85g/3oz plain flour", "900ml/1½pt milk", "85g/3oz parmesan, grated", "115g/4oz gruyère, grated", "2 free-range egg yolks", "1 free-range egg" ]

[ "Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.", "Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.", "Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.", "Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.", "Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.", "The white sauce should now have cooled enough to whisk in the egg and egg yolks.", "Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.", "Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread." ]

[ "1 tbsp groundnut oil", "2 red onions, peeled, halved and sliced", "200g/7¼ wild mushrooms, sliced", "sea salt and freshly ground black pepper", "salted butter (to butter bread)", "6 thin slices of white, day-old bread with crusts left on", "275g/10oz gruyère, grated", "3 eggs", "300ml/10½fl oz milk", "300g/10½oz crème fraîche", "50g/1¾oz parmesan, grated", "rocket and roasted red pepper salad" ]

[ "Heat the oven to 180C/350F/Gas 4.", "Put two tablespoons of groundnut oil into a preheated pan. Add the onions and fry gently until golden. Now add the mushrooms. Sauté for a few minutes until softened and lightly coloured. Season and remove from the heat.", "Butter the slices of bread and cut each one into two triangles. Cover the base of a greased ovenproof dish with half of the bread.", "Scatter over half each of the onion and mushroom mixture followed by half the grated gruyère. Repeat with the remaining bread, onions, mushrooms and gruyère.", "Whisk the eggs, milk, crème fraîche, parmesan and some seasoning in a large bowl and pour over the top.", "Place the gratin dish inside a roasting dish with warm water to come two thirds of the way up the sides (a bain marie) and bake for 35 minutes until puffy and golden.", "Serve immediately while the cheese and custard are molten and gooey." ]

[ "300g/10½oz mixed, wild mushrooms (e.g. porcini, chanterelles, hedgehog, wood blewits)", "1 litre/35¼fl oz water", "2 large lemons, juice only", "salt (preferably sea salt)", "6 tbsp extra virgin olive oil", "2 garlic cloves, finely chopped", "handful of flatleaf parsley, finely chopped", "10 large black or green olives, sliced", "lemon wedges, to serve" ]

[ "Clean the mushrooms with a cloth or brush (do not wash them or the flavour disappears).", "Roughly chop any large mushrooms and leave the smaller ones intact.", "Put the water, lemon juice and some salt into a saucepan.", "Bring to the boil and add the mushrooms.", "Simmer for approximately four minutes.", "Meanwhile, in a bowl, combine the olive oil, garlic, parsley and olives.", "Drain the mushrooms and add immediately to the olive oil marinade.", "Mix well, check for seasoning and leave to cool.", "Serve with lemon wedges." ]

[ "25g/1oz unsalted butter, chopped", "1 tbsp olive oil", "½ onion, finely chopped", "1 clove garlic, finely chopped", "1 Portobello mushroom, finely chopped", "salt and freshly ground black pepper", "50ml/2fl oz white wine", "200ml/7fl oz hot chicken or vegetable stock", "50ml/2fl oz double cream", "1 tsp chopped fresh parsley" ]

[ "Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.", "Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper.", "Add the white wine and cook to reduce by half.", "Add the stock and simmer for five minutes, then add the cream and parsley.", "Allow to cool slightly, then iquidise until smooth in a blender. Serve in a warm bowl, reheating if necessary." ]

[ "2 large oranges", "200g/7¼oz caster sugar", "200g/7¼oz ground almonds", "½ tsp baking powder", "6 whole eggs", "½ lemon, juice only", "crème fraîche, to taste", "1 small punnet of raspberries" ]

[ "Put the whole oranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for up to two hours. Check the water to ensure they don't boil dry. After two hours, remove from the heat and leave to cool.", "Preheat the oven to 200C/400F/Gas 6.", "Remove the oranges from the water. Cut in half and remove the pips.", "Place them in a food processor, skin and all, with all of the remaining ingredients and blend until mixed.", "Put the mixture into a greased and lined cake tin (20cm/8in) and bake for 45 minutes.", "Let the cake cool before serving with a dollop of crème fraîche and a scattering of raspberries." ]

[ "18 ripe plum tomatoes", "sea salt", "6 cloves garlic, crushed with a little salt", "8 tbsp chopped oregano", "freshly ground black pepper", "extra virgin olive oil" ]

[ "Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry.", "Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.", "Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes." ]

[ "170g/6oz chorizo, cut into thin slices", "110g/4oz pancetta, cut into small dice", "2 cloves garlic finely chopped", "1 large Spanish onion, finely diced", "1 red pepper, diced", "1 tsp soft thyme leaves", "¼ tsp dried red chilli flakes", "570ml/1pint calasparra (Spanish short-grain) rice", "1 tsp paprika", "125ml/4fl oz dry white wine", "1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands", "8 chicken thighs, each chopped in half and browned", "18 small clams, cleaned", "110g/4oz fresh or frozen peas", "4 large tomatoes, de-seeded and diced", "50ml/2fl oz good olive oil", "1 head garlic, cloves separated and peeled", "12 jumbo raw prawns, in shells", "450g/1lb squid, cleaned and chopped into bite-sized pieces", "5 tbsp chopped flatleaf parsley", "Salt and freshly ground black pepper" ]

[ "Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.", "Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.", "Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.", "Scatter the chopped parsley over the paella and serve immediately." ]

[ "35ml/1fl oz tomato ketchup", "25g/1oz English mustard", "25g/1oz capers", "2 shallots, finely chopped", "handful parsley, finely chopped", "1 tbsp snipped chives", "½ tsp chopped marjoram", "½ tsp thyme leaves", "6 tarragon leaves, finely chopped", "½ tsp chopped rosemary", "1 clove garlic, finely chopped", "6 anchovy fillets, finely chopped", "1 tbsp brandy", "1 tbsp Madeira", "½ tsp Worcestershire sauce", "1 tbsp paprika", "½ tsp curry powder", "½ tsp cayenne", "1 lemon, zest and juice", "1 orange, zest only", "1 tsp salt", "450g/1lb butter, at room temperature, cut into small cubes", "150ml/5fl oz dry white wine", "2 shallots, finely chopped", "1 clove garlic, finely chopped", "½ tsp soft thyme leaves", "350g/12oz each small mussels and cockles or small clams", "1 tsp olive oil", "4 wild salmon fillets, each about 175g/6oz, skinned", "salt and freshly ground black pepper", "25g/1oz unsalted butter", "1 tbsp reduced tomato passata or thinned tomato purée", "115g/4oz cooked brown shrimps, peeled", "2 large diver-caught scallops, diced", "8 Ratte or Pink Fir Apple potatoes, steamed until tender and peeled, to serve" ]

[ "First make the Café de Paris butter. Combine all the ingredients, except the butter, in a large bowl. Set aside for 4 hours.", "Beat the butter until fluffy, then mix with the other ingredients. Transfer to a sheet of cling film and shape into a neat log about 2.5cm/1in in diameter. Wrap in the cling film and chill. (This will make more butter than you need for this recipe, but it can be kept in the freezer for up to 6 months; it is good on steaks, chicken and fish.)", "For the salmon, heat the wine with the shallots, garlic and thyme in a large saucepan over a low heat for 3 minutes. Turn the heat up and add the mussels and cockles or clams. Cover with a lid and give the pan a good shake, then cook for about 3 minutes or until all the shells have just opened. Discard any that do not open.", "Tip into a sieve or colander set over a bowl so you can retain the juices. When cool enough to handle, remove the mussels and cockles from their shells and set aside; retain a few in their shells for garnish.", "Return the juices to the pan and reduce over a high heat until you have 4 tablespoons left. Keep warm.", "Heat a large frying pan until very hot. Add 1 tablespoon of the Café de Paris butter and the olive oil. Season the salmon with salt and freshly ground black pepper and place in the pan. Cook for 2-3 minutes on each side, depending on the thickness. Remove and keep warm.", "Pour the shellfish juices into the hot fish pan and stir to combine with the pan juices. Add 2 tablespoons of the Café de Paris butter, the unsalted butter and the reduced passata and cook until emulsified. Check the seasoning. Add the shelled mussels and cockles, shrimps and scallops and warm through.", "To serve, place the salmon on four warmed plates and spoon the shellfish butter over the fish. Garnish with the mussels and cockles in shell and the steamed potatoes." ]

[ "600ml/1 pint béchamel sauce", "5 heaped tbsp fresh parsley, finely chopped", "1 tbsp single cream", "1 tsp lemon juice", "salt", "freshly ground black pepper" ]

[ "Warm up the béchamel sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve." ]

[ "12 passion fruits", "284ml/10fl oz tub double cream", "100g/3½oz icing sugar", "1 lemon, juice only", "2 tsp Malibu or coconut rum" ]

[ "Cut the passion fruits in half, scoop out the pulp with a spoon and place in a bowl.", "Gently whisk the cream in a large bowl and place in the fridge, along with four glasses.", "Sieve the icing sugar into a bowl, and set aside.", "When you wish to eat, whisk the icing sugar into the cream with the lemon juice and coconut rum.", "Fold in the passion fruit pulp and pour the fool into the chilled glasses.", "Serve with biscuits of your choice." ]

[ "25g/1oz unsalted butter, chopped", "1 tbsp olive oil", "½ onion, finely chopped", "1 clove garlic, finely chopped", "½ tsp dried chilli flakes", "50ml/2fl oz white wine", "2 tomatoes, skinned and chopped", "1 tsp chopped parsley", "salt and freshly ground black pepper", "150g/5½oz pasta, cooked al dente" ]

[ "Melt the butter with the olive oil in a frying pan and fry the onion, garlic and chilli until soft.", "Add the white wine and cook to reduce by half.", "Add the chopped tomatoes and simmer for five minutes.", "Add the parsley and season well with salt and freshly ground black pepper.", "Toss the pasta through the sauce and serve in a warm bowl." ]

[ "25g/1oz unsalted butter, chopped", "1 tbsp olive oil", "½ onion, finely chopped", "1 garlic clove, finely chopped", "1 portobello mushroom, chopped", "50ml/2fl oz white wine", "50ml/2fl oz double cream", "1 tsp chopped fresh parsley", "100g/3½oz pasta, cooked according to packet instructions", "25g/1oz pine nuts", "salt and freshly ground black pepper" ]

[ "Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.", "Add the mushroom and cook until soft. Season well with salt and pepper.", "Add the white wine and cook until the volume of liquid has reduced by half.", "Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.", "Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts." ]

[ "8 large egg whites (at room temperature)", "pinch of salt", "350g/12oz caster sugar", "2 tsps/10g cornflour", "pinch of cream of tartar", "1 tsp/5ml white wine vinegar", "4 drops vanilla essence", "300ml/½pint double cream, firmly whipped", "selection of prepared tropical fruit e.g. mango, pineapple, passion fruit." ]

[ "Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper.", "Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon.", "Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours.", "Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit." ]

[ "1 tbsp olive oil", "½ red onion, peeled and diced", "2 garlic cloves, peeled and crushed", "½ pt vegetable stock", "handful fresh mint", "handful fresh peas", "drizzle cream", "salt and freshly ground black pepper" ]

[ "Heat the oil in a saucepan and sauté the onion and garlic for 2-3 minutes, to soften.", "Pour in the stock and bring to the boil. Add the mint and peas. Reduce the heat and simmer gently for 8-10 minutes.", "Transfer the mixture to a liquidiser and blend until smooth.", "Return to the pan to warm through and add the cream, salt and freshly ground black pepper.", "Ladle into soup bowls to serve." ]

[ "8 mini chicken fillets", "1 tbsp finely crushed black peppercorns", "1 tbsp olive oil", "4 rashers back bacon", "1 avocado, roughly chopped", "½ red onion, finely chopped", "½ lemon, juice only", "1 red chilli, finely chopped", "½ tsp ground cumin", "2 tbsp roughly chopped fresh coriander", "salt and freshly ground black pepper", "4 slices soy and linseed bread", "2 tbsp ready-made mayonnaise", "1 ball buffalo mozzarella, thickly sliced", "4 cooked beetroot or 2 fresh tomatoes, sliced" ]

[ "Flatten the mini breast fillets with a meat mallet or rolling pin, until ½cm thick.", "Sprinkle the chicken with crushed peppercorns to lightly coat.", "Heat a frying pan until hot, then add the oil and the chicken. Fry for 2-3 minutes on each side, until tender golden and completely cooked through.", "Heat a second frying pan until hot, then add the bacon and fry until golden.", "Meanwhile, place the avocado into a bowl and mash with a fork.", "Add the red onion, lemon, chilli, cumin and coriander, season with salt and freshly ground black pepper and mix well.", "To assemble the sandwiches, spread the mayonnaise onto two slices of the bread. Top with the bacon, then the chicken, then the mozzarella slices. Spread the guacamole onto two more slices of the bread. Top each sandwich with lots of tomato or beetroot slices and close with the slice of guacamole-covered bread." ]

[ "250-350ml/8¾-12¾fl oz lukewarm water", "1 tbsp active dried yeast", "550g/1lb 3½oz strong white flour, plus extra for dusting", "1 tsp salt", "½ tsp ground black pepper", "2 tsp clear honey", "2 tbsp extra virgin olive oil, plus extra for brushing" ]

[ "Pour 150ml/5¼fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.", "Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.", "Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.", "Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.", "Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.", "When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.", "To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.", "Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy." ]

[ "55g/2oz pineapple, chopped", "2 tbsp fresh coriander", "1 tbsp white wine vinegar", "fresh mint leaves, to garnish" ]

[ "Mix together the pineapple, coriander and white wine vinegar.", "Serve in a bowl garnished with fresh mint leaves." ]

[ "1 whole chicken (about 1kg/2lb 3oz), spatchcocked", "salt and freshly ground black pepper", "6-12 fresh red chillies, depending on how hot you want it", "1 tbsp garlic, blanched and chopped", "1 tsp salt flakes", "½ tsp oregano", "½ tbsp paprika", "100ml/3½fl oz olive oil", "50ml/1¾fl oz red wine vinegar", "chips", "salad" ]

[ "To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.", "Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.", "Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.", "Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.", "Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.", "Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.", "Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.", "Serve with chips and salad." ]

[ "150g/5½oz caster sugar", "3 cardamom pods", "50g/2oz dried apricots", "1 bay leaf", "50ml/2fl oz water", "3 tbsp Greek yoghurt", "1 tbsp honey" ]

[ "Put all the ingredients except the yoghurt and honey in a small saucepan over a medium heat. Bring to the boil, then reduce the heat to simmer for 15 minutes. Remove from the heat and allow to cool slightly.", "To serve, pour the apricots into a small bowl and serve with the yoghurt and honey." ]

[ "large handful friseé lettuce", "4 slices ciabatta, toasted", "2 free-range eggs, out of their shells", "1 tbsp olive oil", "1 tsp white wine vinegar", "salt and freshly ground black pepper" ]

[ "Bring a pan full of salted water to the boil.", "Give the water a stir and add one egg. Let it poach for 2-3 minutes or until the white is cooked and the middle is runny. Remove with a slotted spoon.", "Repeat with the other egg and set them both aside.", "Dress the lettuce with the oil and vinegar.", "Season with salt and freshly ground black pepper.", "To serve, put the slices of toast on the side of the plate and the eggs on top of the salad in the middle of the plate." ]

[ "180ml/6fl oz sweet muscat wine", "30g/1oz caster sugar", "1 peach, cut in half and stone removed", "5 egg yolks", "30ml/1¼fl oz muscat wine", "55g/2oz caster sugar", "1 vanilla pod, split and seeds scraped out" ]

[ "Heat the wine and sugar in a pan over a gentle heat. Add the peach halves and poach for 8-10 minutes.", "For the sabayon, whisk the egg yolks, wine, sugar and vanilla seeds in a bowl over a pan of simmer water for up to 10 minutes, until pale, thickened and fluffy and the mixture leaves a ribbon trail.", "Remove the peaches from the liquor and transfer to a serving plate. Spoon a little of the sabayon on top and drizzle a little liquor over, to serve." ]

[ "2 tbsp black bean sauce", "1 tbsp sweet chilli sauce", "2 tbsp sesame oil", "2 tbsp vegetable oil", "1 carrot, very thinly sliced", "1 red pepper, seeded and cut into 2½ cm/1inch squares", "1 onion, roughly chopped", "300g/10oz pork fillet, sliced thinly", "75g/2oz sugar snap peas, finely sliced", "5 tbsp water", "2 tsp cornflour", "toasted sesame seeds to garnish", "basmati rice, to serve four" ]

[ "Cook the rice according to packet instructions.", "Whisk together the black bean sauce, sweet chilli sauce and sesame oil and set aside.", "Heat the vegetable oil in a wok or frying pan.", "Add the carrot, pepper, and onion and stir-fry over a moderate heat for 2-3 minutes.", "Add the pork fillet, and cook through for two minutes.", "Add the sugar snap peas, increase the heat and cook for one minute, stirring constantly.", "Pour in the sauce with three tablespoons of water, and cook for two minutes.", "Combine the remaining water with the cornflour to make a smooth paste, add to the pan and cook for one minute.", "Serve with a sprinkling of sesame seeds alongside the rice." ]

[ "8 asparagus spears, washed and woody ends removed", "4 pork fillets", "4 thin slices mortadella", "4 thin slices gorgonzola", "plain flour, seasoned with salt and pepper", "2 tbsp butter, plus extra if needed", "1 tbsp olive oil", "3 tbsp dry Marsala" ]

[ "Blanch the asparagus in boiling salted water for three minutes. Drain, reserving three tablespoons of the liquid.", "Place each pork escalope between two sheets of cling film and pound with a meat mallet to make a 12x18cm/5x7in rectangle. Season lightly with salt and pepper. Trim both the mortadella and cheese slices to a size just a little smaller than each escalope.", "Cover each piece of pork with a slice of mortadella, then a slice of cheese. Place an asparagus spear in the centre, running across the shortest width, with the tip slightly overhanging the pork at one end. Place another asparagus spear alongside but with its tip overhanging the other end. Roll each pork slice up tightly and tie in place at each end with kitchen string. Roll in the seasoned flour to coat.", "Heat two tablespoons of the butter with the olive oil in a frying pan. Fry the rolls over low heat for about 10 minutes, turning frequently until golden and tender. Transfer to a hot serving dish and keep warm.", "Add the Marsala and the reserved asparagus liquid and bring to the boil quickly. Simmer for 3-4 minutes scraping up the bits from the base of the pan. The juices will reduce and darken. Taste for seasoning, and add a little more butter if you want a richer sauce. Then spoon over the pork rolls and serve immediately." ]

[ "½ pork shoulder joint, boneless, about 1kg/2lb 4oz", "3 anchovies, from a can, cut in half lengthways", "3 pitted prunes, halved", "2 tbsp oil", "85g/3oz unsalted butter", "3 onions, finely sliced", "½ tbsp chopped sage", "3 tbsp plain flour", "500ml/18fl oz a dark Irish stout", "450ml/16fl oz chicken stock", "1 tbsp ground black peppercorns, crushed", "2 tsp salt", "2 tsp dried oregano", "1 tsp dried thyme", "4 cloves garlic", "2 tbsp soft brown sugar", "2 tbsp olive oil", "2 tbsp wine vinegar" ]

[ "For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar.", "Make six incisions in the piece of pork and carefully press half a prune and half an anchovy fillet into each slit. Rub the meat with the marinade and leave to marinate in a cool place for at least three hours or ideally overnight.", "Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the pork off in half the oil and half the butter, until brown on all sides.", "Remove the pork and set aside. Add the remaining butter and oil to the pan and heat gently. Once foaming, add the onions and chopped sage.", "Allow to cook over a gentle heat until the onion is soft and golden-brown. This will take about 20 minutes.", "Add the flour and continue to cook for five minutes, stirring regularly.", "Place the pork back on top of the onion slices in the casserole.", "Add the marinade, stout and chicken stock to the pan, bring to the boil and cover the casserole.", "Cook in the oven for about four and a half hours until the meat is very tender.", "Slice the meat into large chunks. Keep warm.", "Pour all the pan juices into a food processor and blend until smooth. If the liquid is too thin, boil vigorously to reduce.", "Pour over the meat.", "Serve with roast carrots, roast parsnips and mashed potatoes." ]

[ "30g/1oz butter", "1 Portobello mushroom, peeled but kept whole", "sea salt and freshly ground black pepper", "1 tbsp vegetable oil", "1 free-range egg" ]

[ "Place the butter in a frying pan over a high heat. When the butter is foaming add the mushroom and cook for 2-3 minutes on each side, basting with the butter. Season with salt and freshly ground black pepper.", "In separate frying pan, heat the vegetable oil. Crack in the egg and fry the for 1-2 minutes, or until cooked to your liking.", "To serve, place the mushroom on a plate, topped by the fried egg." ]

[ "1 tbsp olive oil", "500g/1lb 1oz boneless pork shoulder, cubed", "1 large onion, finely sliced", "50g/1¾oz pancetta, cut into chunks", "6 cloves garlic, sliced", "1 large green pepper, sliced", "1 tsp smoked paprika", "1 bay leaf", "1 tsp thyme", "400g/14oz tomatoes, peeled and chopped", "75g/2½oz tomato purée", "225ml/8fl oz white wine", "150g/5¼oz spicy chorizo, skin removed and cut into chunks", "300g/10oz small fresh clams", "handful of fresh parsley, chopped", "handful of fresh coriander, chopped", "rice, to serve" ]

[ "Heat the olive oil in a casserole dish. Add the pork and fry until browned on all sides. Once browned, remove the pork and set aside.", "Add the onion, pancetta, garlic, green pepper, paprika, bay leaf and thyme, and fry until the onions have softened.", "Add the tomatoes, tomato purée and wine, mix well, and bring to the boil.", "Reduce the heat and return the pork to the pan with the chorizo. Cover and simmer for 50 minutes.", "Finally, just before serving, add the clams and parsley, mixing well, and cook for a further five minutes or until the clams have opened. Discard any that don't open.", "Mix a sprinkling of parsley and coriander with the rice. Serve with the stew spooned over the top and garnished with coriander." ]

[ "300g/10½oz mature sirloin steak", "salt and freshly ground black pepper", "50ml/1¾fl oz clarified butter", "1 tbsp garlic, chopped", "25ml/1fl oz Cognac", "50ml/1¾fl oz red wine", "50ml/1¾fl oz good beef stock", "30ml/1¼fl oz crème fraîche", "2 slices thin Spanish or Italian-style ham, grilled until crisp", "1 egg" ]

[ "Season the steak with salt and pepper. Heat the butter in a medium-hot pan and seal the steak on all sides. Add the garlic and flambé with the Cognac. Remove the steak and place to one side for further cooking.", "Deglaze the pan with the red wine and add the beef stock, reducing slightly. Add the cream and reduce a little more.", "Return the steak to the pan, along with any of the juices, and cook until done to your liking.", "Place the ham under a hot grill, to warm.", "Meanwhile, quickly fry the egg, keeping the yolk runny.", "On a serving plate, place the steak in the centre and the fried egg on top. Place the crispy ham on the egg and pour the reduced sauce liberally over. Serve immediately." ]

[ "100g/3½oz Brussels sprouts, trimmed and shredded", "½ large cooked potato, finely chopped", "1 shallot, roughly chopped", "1 clove garlic, roughly chopped", "200ml/7fl oz hot chicken stock", "100ml/3½fl oz double cream", "salt and freshly ground black pepper", "sprig parsley, to garnish" ]

[ "Place the sprouts, potato, shallot and garlic in a saucepan. Pour over the chicken stock and simmer for 10 minutes.", "Add the double cream and season with salt and freshly ground black pepper. Liquidise in a blender.", "To serve, pour into a warm bowl and garnish with parsley." ]

[ "1 tbsp olive oil", "½ onion, peeled and diced", "½ sweet potato, peeled and diced", "few coriander seeds", "pinch of dried turmeric", "few cardamom pods, crushed", "1 tbsp sugar", "splash of red wine vinegar", "Greek yoghurt" ]

[ "Heat the oil in a pan and sauté the onion for 2-3 minutes, to soften. Add the potato and heat for a further few minutes.", "Add the coriander seeds, turmeric, cardamom pods and sugar and stir together.", "Pour in the vinegar and reduce the heat and simmer for 10-12 minutes, until the potato is tender.", "Spoon into a serving dish and serve with a dollop of yoghurt." ]

[ "2 tsp olive oil", "25g/1oz butter", "½ potato, sliced", "½ parsnip, chopped", "1 garlic clove, crushed", "1 tsp thyme", "200ml/8fl oz vegetable stock", "salt and freshly ground black pepper", "1 tbsp yoghurt", "100g/3½oz Stilton", "splash milk" ]

[ "Heat the oil and butter in a saucepan. Add the potato, parsnip, garlic and thyme for five minutes over a gentle heat.", "Add the stock, salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.", "Add the yoghurt and Stilton and blend with a hand blender until smooth.", "Return to the heat and add a splash of milk. Serve warm." ]

[ "2 tbsp olive oil", "4 chicken breasts, skin on", "115g/4 oz smoked streaky bacon, chopped", "1 onion, roughly chopped", "3 garlic cloves, finely chopped", "2 celery stalks, cut into 1 inch chunks", "2 carrots, cut into 1 inch chunks", "12 new potatoes, washed", "1 tbsp fresh thyme leaves", "2 bay leaves", "400g/14oz can chopped tomatoes", "1 tbsp Worcestershire sauce", "900ml/1 pint 12fl oz chicken or vegetable stock", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Place a large casserole dish over a high heat on the hob, add the olive oil and when hot, add the chicken to the dish. Cook, turning occasionally, until brown all over. Remove from the dish and set aside.", "Add the bacon to the casserole dish and fry for a 2-3 minutes, until golden.", "Add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves.", "Pour in the chopped tomatoes, add the Worcestershire sauce and stir.", "Add the chicken stock and return the chicken to the casserole dish. Bring to the boil, season with salt and freshly ground black pepper, then put the lid on the casserole. Transfer to the oven to cook for one hour, or until the chicken is tender and completely cooked through.", "To serve, remove and carve the chicken breasts on the diagonal. Spoon the vegetables and broth into bowls and top with the sliced chicken." ]

[ "55g/2oz butter", "2 pheasants", "salt and pepper", "1 onion, finely chopped", "85g/3½oz bacon lardons", "1 stick celery, chopped roughly", "1 carrot, chopped roughly", "4 sprigs sage", "2 granny smith apples, peeled, cored and cut into large chunks", "50ml/2fl oz calvados", "290ml/½ pint chicken stock", "500ml/17fl oz dry cider", "290ml/½ pint double cream", "4 coxes apples, peeled and cored", "25g /1oz melted butter", "1 tbsp soft light brown sugar", "deep fried sage leaves", "8 slices of crispy pancetta", "kale, blanched" ]

[ "Preheat oven to 190C/375F/Gas 5.", "Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides. Remove from the pot and set aside.", "Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy. Carefully pour off any excess fat that has emerged from the lardons.", "Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes.", "Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking.", "Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider. Bring to a boil and simmer gently for 5 minutes.", "Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened.", "Return the pheasant pieces to the pot to warm through and become coated in the sauce.", "Remove the baked apples from the oven.", "Serve on a bed of kale with a baked apple. Garnish with deep-fried sage leaves and crispy pancetta." ]

[ "½ aubergine, finely chopped", "1 tbsp vegetable oil", "3 spring onions, sliced", "¼ tsp turmeric", "¼ tsp ground ginger", "pinch of cayenne pepper", "pinch of chilli flakes", "½ tsp coriander seeds", "½ tin cherry tomatoes", "6 cooked prawns, shells off", "4 tbsp Greek yoghurt", "4 slices of aubergine, cut lengthways", "2 tbsp olive oil" ]

[ "For the curry, fry the aubergine in a frying pan with the oil, spring onions and spices. Cook for 5 minutes.", "Add the cherry tomatoes and prawns, then turn down the heat and cook for a further 5 minutes.", "Finish by stirring in the Greek yoghurt and take off the heat.", "For the griddled aubergine, rub the aubergine slices with oil on both sides and place on a hot griddle pan. Cook for 3 minutes on each side or until soft and charred.", "Reserve one slice of the griddled aubergine and slice into four for decoration later.", "With the 3 remaining slices, place a spoonful of the prawn mixture in the middle of each slice and roll to secure.", "Place the parcels on a plate and decorate with the sliced aubergine." ]

[ "4 cooked prawns, shells off", "1 spring onion, chopped", "1 tbsp sesame oil", "pinch of chilli flakes", "½ clove garlic, finely chopped", "slice of white bread, toasted", "1 tsp sesame seeds", "2 lime wedges" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "In a small blender whiz together the prawns with the spring onion, sesame oil, chilli and garlic. Blend until smooth.", "Spread over the toasted bread and sprinkle over the sesame seeds. Place in the oven for 5 minutes.", "Cut the prawn toast into triangles and serve with lime wedges." ]

[ "75g/3oz unsalted butter", "1 medium onion, peeled and finely chopped", "2 cloves garlic, peeled and finely chopped", "2 leeks, washed, halved lengthways and sliced", "2 sprigs thyme", "150g/5oz risotto rice, such as Arborio", "8 sun-dried tomatoes, cut into thin strips", "450ml/¾ pint hot vegetable stock", "50g/2oz mascarpone", "50g/2oz parmesan", "1 tbsp fresh flatleaf parsley, finely chopped" ]

[ "Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.", "Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.", "Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.", "Release the pressure, remove the lid and stir.", "Fold in the mascarpone and parmesan and season to taste.", "Garnish with the parsley and serve at once." ]

[ "50ml/2fl oz olive oil", "2 onions, finely chopped", "large bunch parsley, roughly chopped", "small bunch tarragon, roughly chopped", "1 tsp freshly ground black pepper", "150g/5½oz roasted red peppers, roughly chopped", "2 x 500g/1lb 2oz monkfish tails", "salt and freshly ground black pepper", "8 slices prosciutto", "olive oil, for frying" ]

[ "For the herb mix, heat a frying pan until hot then add the olive oil and onion, then sweat until soft.", "Place the herbs in a bowl and pour over boiling water to cover. Drain immediately through a sieve and squeeze out the excess water. Discard the water.", "Place the herbs into a food processor along with the onion, black pepper and red peppers. Blend to a purée.", "For the monkfish, preheat the oven to 190C/375F/Gas 5.", "Remove the cartilaginous bone from the monkfish tails but leave 5cm/2in attached to the flesh at the end of the tails.", "Season the first tail inside and out and add half of the herb and pepper mix.", "Bring the two halves of each tail together sandwiching the mix.", "Lay four slices of the prosciutto on a flat surface side by side. Lay the tail on the prosciutto and wrap it around the fish. Repeat with the second tail. Allow to rest in the fridge for one hour.", "Heat a frying pan until hot then add the olive oil and seal the fish on each side.", "Place in the oven for 15 minutes or until cooked through. Serve." ]

[ "6 prunes", "3 pancetta rashers, cut in half", "1 tbsp olive oil", "2 slices toast", "3 slices goats' cheese" ]

[ "Wrap half a pancetta rasher around each prune, securing with a cocktail stick if necessary.", "In a hot frying pan add the oil and the prunes wrapped in pancetta and cook for two minutes on each side, until pancetta is golden and cooked.", "For the goats' cheese on toast, top each piece of toast with a slice of goats' cheese and place under a hot grill for two minutes.", "To serve, place the goats' cheese on toast on a small plate, topped with the pancetta-wrapped prunes." ]

[ "90ml/3fl oz extra virgin olive oil", "1kg/2lb 3oz pumpkin, peeled, seeds removed, cubed", "paprika, to taste", "freshly grated nutmeg, to taste", "salt and freshly ground black pepper", "250g/9oz fresh ricotta cheese", "250g/8¾oz green lasagne pasta sheets", "150ml/5¼fl oz milk", "25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese", "55g/2oz butter", "55g/2oz plain flour", "350ml/10½fl oz milk" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.", "Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.", "Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.", "For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.", "When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.", "Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.", "Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.", "Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.", "Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.", "Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp.", "Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately." ]

[ "sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in)", "450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks", "2 large eggs plus 1 yolk (use the white for another dish)", "75g/3oz soft dark brown sugar", "1 tsp ground cinnamon", "½ level teaspoon freshly grated nutmeg", "½ tsp ground allspice", "½ tsp ground cloves", "½ tsp ground ginger", "275ml/10fl oz double cream" ]

[ "Pre-heat the oven to 200C/400F/Gas 6.", "If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.", "To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.", "Lightly whisk the eggs and extra yolk together in a large bowl.", "Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.", "Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.", "Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream." ]

[ "675g/1½ lb purple sprouting broccoli", "25g/1oz basil leaves", "4 cloves of garlic", "55g/2oz pine nuts", "½ tsp sea salt" ]

[ "In a food processor blend together all the ingredients. Excellent for folding into pasta." ]

[ "450g/16oz purple sprouting broccoli", "5 tbsp extra virgin olive oil", "4 whole garlic cloves", "pinch dried chilli flakes", "6 anchovy fillets, chopped", "salt and freshly ground black pepper", "½ lemon, juice only", "toasted ciabatta, to serve" ]

[ "Steam the broccoli for 5-6 minutes or until tender.", "Meanwhile, heat the oil in a frying pan and add the garlic cloves. Fry the garlic until golden. Carefully remove the garlic and discard.", "Add the chilli flakes and anchovies to the oil and cook until the anchovies break down. Season and add the lemon juice.", "Serve the steamed broccoli with the dressing drizzled over, and a slice of toasted ciabatta each." ]

[ "175g/6oz unsalted butter, softened", "450g/1lb chicken livers, trimmed and cleaned", "2 shallots, finely chopped", "1 tsp soft thyme leaves", "2 cloves garlic, finely chopped", "2 tbsp brandy", "2 tsp anchovy essence", "½ tsp freshly ground black pepper", "55g/2oz clarified butter, melted" ]

[ "Heat 15g/½oz of the butter in a frying pan until foaming.", "Add half the livers and fry for 7-8 minutes, or until golden-brown and cooked through. Repeat with a second batch of butter and livers.", "Place the livers and juices in a food processor.", "In the same pan heat another 15g/½oz butter, add the shallot, thyme and garlic, and cook over a moderate heat until the shallot is soft but not coloured.", "Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to release any coagulated juices.", "Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.", "If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter." ]

[ "300g/10½oz cherry tomatoes", "2 tsp caster sugar", "salt and freshly ground black pepper, to taste", "25ml/1fl oz olive oil" ]

[ "Whizz together the cherry tomatoes, caster sugar and seasoning in a food processor.", "Slowly add the olive oil until all the ingredients are combined. Check the seasoning, and serve." ]

[ "500g/1lb 1½oz shortcrust pastry", "50g/1¾oz butter", "50g/1¾oz caster sugar", "1 small egg", "125g/4½oz ground almonds", "¼ tsp vanilla extract", "200g/7¼oz raspberries", "1 small orange, zest only", "25g/1oz whole blanched almonds, crushed" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Roll out the pastry to a 12in/30cm x 8in/20cm rectangle and transfer to a greased baking sheet. Prick with a fork and bake for five minutes.", "Beat the butter and caster sugar until pale and fluffy. Stir in the egg, ground almonds and vanilla extract to make a stiff paste.", "Spread the almond paste on top of the pastry leaving a border of pastry on the outside.", "Combine the raspberries and orange zest. Scatter over the paste and push down slightly.", "Scatter over the crushed almonds.", "Bake for 20-25 minutes until puffed and golden.", "Remove from the oven and gently transfer to a wire rack to cool. Slice and serve." ]

[ "110g/4oz hobnobs or similar biscuits, crushed", "2 tbsp honey", "handful of raspberries", "150ml/5¼fl oz double cream", "few drops of vanilla essence", "1 tbsp honey", "handful of raspberries", "handful of raspberries", "½ lime, juice only", "1 tbsp icing sugar" ]

[ "Mix the crushed biscuits and honey in a bowl to combine. Spoon the mixture into a chefs' ring on a serving plate and top with a handful of raspberries.", "Whip the cream, vanilla and honey in a bowl to thicken. Spoon the cream onto the raspberry mixture and smooth off the top using a palette knife. Carefully remove the ring and arrange the remaining raspberries on top.", "To make the coulis, place the raspberries, lime juice and icing sugar into a mini-processor and blend until smooth. Strain through a sieve.", "Drizzle the coulis over the cheesecake, to serve." ]

[ "225g/8oz raspberries", "½ lemon, juice only", "2 tsp icing sugar", "4 egg yolks", "1 tbsp caster sugar", "2 tbsp medium dry sherry", "2 tbsp dry white wine", "4 tbsp low-fat Greek yoghurt" ]

[ "Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice.", "Blitz to a puree, then push through a sieve to remove the seeds. Add icing sugar to taste, leaving the fruit slightly on the tart side, then set aside.", "Place the egg yolks and caster sugar in a large, heatproof bowl. Beat in the sherry and wine, using a balloon whisk.", "Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape. When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.", "Fold the yoghurt into the mixture. Drizzle in the raspberry puree and gently swirl to create a ripple effect. Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer thin biscuits, if you like." ]

[ "55g/2oz unsalted butter", "1½ tbsp grated fresh ginger", "¼ tsp each ground allspice, ground cumin, and chilli powder", "½ tsp each curry powder and ground coriander", "2 onions finely chopped", "1 parsnip, chopped", "1 stick celery", "1kg/2¼lb carrots, sliced", "85g/3oz split red lentils, rinsed", "25g/1oz long-grain rice", "1.7 litres/3 pints vegetable stock", "400ml/14fl oz tin coconut milk", "2 tbsp fresh lime juice", "3 tbsp chopped coriander" ]

[ "Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.", "Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.", "Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately." ]

[ "400ml/14¼fl oz tin coconut milk", "100ml/3½fl oz stock", "100g/3½oz cooked French beans", "100g/3½oz marrow", "100g/3½oz cooked sweet potatoes", "100g/3½oz pumpkin", "100g/3½oz courgettes", "1 bunch of spring onions, finely chopped", "10 black peppercorns", "2 tsp cumin seeds", "2 tsp coriander seeds", "10 red chillies", "5 shallots", "2 garlic cloves, crushed", "1 2cm/½in piece of fresh ginger", "6 stalks of lemon grass", "1 lime, zest only", "pinch of ground cinnamon", "½ tsp turmeric", "splash vegetable oil", "splash chilli oil", "1 tbsp sugar", "salt", "2 tbsp vegetable oil, for frying", "basmati rice, cooked", "fresh coriander", "small dome-shaped bowl", "lime wedges", "1 red chilli, finely sliced" ]

[ "To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.", "Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5-10 minutes).", "Warm the oil in a pan and add four good spoonfuls of paste (one per person).", "Cook on a low heat until it becomes fragrant.", "Turn up the heat to high, add the coconut milk and stock and bring to the boil.", "Boil for three minutes.", "Add the French beans, marrow, sweet potatoes, pumpkin, courgettes and spring onions and simmer for about four minutes.", "While the curry is simmering, drain the rice. Chop some coriander and stir through the rice, then pack into a small dome-shaped bowl. Turn the bowl upside down and remove to reveal a dome-shaped mound of rice. Garnish with finely sliced chilli and a sprig of coriander.", "Serve." ]

[ "600g/1lb 5oz rhubarb, cut into small chunks", "3 tbsp ready-made elderflower cordial", "50g/2oz caster sugar, plus extra to sweeten if necessary", "150ml/5fl oz double cream", "150ml/5fl oz ready-made custard", "2 free-range egg whites, whipped to form soft peaks", "4 passion fruits, seeds scooped out, skins discarded" ]

[ "Place the rhubarb and elderflower cordial into a pan, cover with a lid and place over a low heat. Cook for 8-10 minutes, until the rhubarb is tender, then set aside from the heat to cool. Taste the rhubarb and, if necessary, add a little caster sugar to sweeten.", "Meanwhile, whip the double cream in a large bowl. Add the custard, egg whites and sugar.", "Spoon a little of the rhubarb into the bottom of four serving glasses.", "Set aside four tablespoons of rhubarb and fold the rest into the cream mixture.", "Spoon half of the rhubarb cream mixture onto the rhubarb in the glasses.", "Divide half of the passion fruit seeds out onto the top of the rhubarb cream layer, then top with the remaining rhubarb cream mixture.", "Finish each glass with a spoonful of rhubarb and the remaining passion fruit.", "Chill for at least half an hour before serving in the glasses." ]

[ "350g/12oz rhubarb", "55g/2oz caster sugar", "1 orange, juice only", "water", "150ml/¼ pint cream, whipped", "1 egg white, beaten until peaked" ]

[ "Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.", "In a bowl, fold the egg white into the whipped cream.", "When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.", "Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve." ]

[ "6 beetroots, unpeeled", "3 medium unpeeled red onions", "4 unpeeled whole garlic cloves", "4 tbsp olive oil", "50ml/2fl oz vegetable stock", "2 tbsp balsamic vinegar", "1 sprigs of thyme, leaves picked and chopped", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 180C/360F/Gas 4.", "Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.", "Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.", "To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme", "Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.", "Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately." ]

[ "4 duck breasts", "sea salt and freshly ground black pepper", "olive oil", "1 shallot, finely chopped", "75g/2½oz cherry jam", "1 tbsp red wine", "1 tbsp raspberry vinegar", "1 orange, juice only", "4 shallots", "50g/1¾oz butter", "3 Little Gem lettuce hearts", "100g/3½oz frozen peas", "100g/3½oz chicken stock", "2 small knobs of butter", "small bunch of flatleaf parsley", "salt and freshly ground black pepper" ]

[ "First, prepare the duck. Score the skin a couple of times with a sharp knife. Season well.", "Heat a frying pan with a little olive oil. When hot, sear the duck, skin side down, until golden brown. Remove from the heat and put the duck breasts into a baking dish. Cook in a hot oven for four minutes (rare); seven minutes (medium); 10 minutes (well done). Remove the duck from the oven to rest.", "Meanwhile, make the cherry sauce. Sauté the shallot over a gentle heat until transparent. Now add the jam, wine and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup.", "Remove from the heat and stir in the orange juice. Serve immediately or keep warm in a bain marie.", "To make the lettuce and peas, slice the shallots and sauté gently in the butter. When soft, add the Little Gem lettuces cut side down. Allow to gently brown and soften.", "Now add the peas and the stock. Cover the pan and simmer for 10 mins until the peas and lettuce are cooked.", "Take the pan off the heat and stir in the remaining butter. Add the parsley and season.", "Serve immediately with the duck sliced into three, placed on top of the braised lettuce. Drizzle over the cherry sauce." ]

[ "200g/7oz baby beetroot", "3 tbsp olive oil", "salt and freshly ground black pepper", "230g/8oz carrots, cut into 3cm chunks", "2 garlic cloves", "2 tbsp sherry vinegar", "6 tbsp extra virgin olive oil", "225g/8oz young goats' cheese", "a few sprigs fresh thyme", "200g/7oz salad leaves" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the beetroot onto a roasting tray and toss with the olive oil, salt and pepper.", "Place into the oven and roast for 30 minutes.", "Add the carrots and garlic and toss to coat with the oil before returning to the oven for a further 15 minutes until tender.", "Remove beetroot from the tray and allow to cool slightly before squeezing the beetroot out of their skins.", "Place in a bowl along with the roasted carrots.", "Meanwhile to make the dressing, add the sherry vinegar to the pan to deglaze.", "Pass through a fine sieve into a bowl, then whisk in the olive oil.", "Season with salt and pepper.", "Add the goats' cheese, salad leaves and leaves from the thyme sprigs to the beetroot and carrots.", "Add the warm dressing to the salad and toss to combine.", "Serve immediately." ]

[ "1.8kg/4lb wedges of butternut squash", "3 tbsp olive oil", "6 cloves garlic, 4 whole, unpeeled and 2 finely chopped", "2 sprigs of thyme", "Salt and freshly ground black pepper", "2 onions, finely chopped", "2 carrots, finely sliced", "2 sticks celery, finely sliced", "1 tbsp freshly chopped sage", "2 litres/3½ pints hot vegetable stock", "1 bunch flatleaf parsley, roughly chopped", "1 clove garlic, crushed", "30g/1oz parmesan, finely grated", "100ml/3½fl oz extra virgin olive oil", "Lemon juice, to taste" ]

[ "Preheat the oven to 240C/475F/Gas 9.", "Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.", "After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.", "Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.", "Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.", "Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.", "Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.", "Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.", "For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.", "Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread." ]

[ "½ red onion, sliced into rings", "½ courgette, sliced thickly", "3 thick slices of tomato", "salt and freshly ground black pepper", "1 tsp olive oil", "2 slices of toast", "2 thick slices of mozzarella" ]

[ "Preheat the oven to 200C/400F/Gas 6 and preheat the grill to high.", "Place the red onion, courgette and tomato in a roasting tray. Season with salt and freshly ground black pepper and drizzle over the olive oil.", "Place into the oven for 8 minutes until the vegetables are soft and golden.", "Remove from the oven, then place the vegetables on the slices of toast. Top with the mozzarella slices, then place under the grill for 2 minutes until golden. Serve." ]

[ "2 figs", "2 tbsp honey", "1 pinch cinnamon", "50g/1¾oz Greek yoghurt", "1 orange, segmented" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Cut into the figs to make a cross on the top. Place on a baking sheet and drizzle with the honey.", "Place into the preheated oven and cook for five minutes.", "To serve place the figs on a plate with the Greek yogurt and garnish with the orange segments." ]

[ "400g/1lb parsnips", "100g/3½oz hot dripping", "pinch cayenne pepper", "55g/2oz caster sugar" ]

[ "Leave small ones whole, and halve or quarter larger ones.", "Add to hot dripping having dipped them in a light dusting of cayenne pepper and caster sugar.", "Bake for 35-45 minutes." ]

[ "100g/3½oz pumpkin seeds", "¼ tsp celery salt", "¼ tsp salt", "¼ tsp freshly ground black pepper", "¼ tsp paprika", "1 tsp vegetable oil" ]

[ "Brush a frying pan with a very small amount of oil and place over a medium heat. Add the pumpkin seeds, stirring frequently. They will expand and brown fairly quickly, and when this is done, place them in a bowl and add the salt, celery salt, freshly ground black pepper and paprika. This is delicious if the pumpkin seeds are reasonably fresh." ]

[ "1 beef tomato, sliced in half, hollowed out", "2 garlic cloves, cut in half", "1 tsp olive oil", "1 tsp butter", "2 free-range eggs, beaten", "2 tbsp spring onions, chopped" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Rub the inside of the tomato with the garlic and oil and bake in the oven for five minutes.", "Meanwhile, heat the butter in a frying pan. Add the spring onion to the beaten egg, then add to the pan. Scramble." ]

[ "½ red onion, chopped", "¼ squash, cut into wedges", "2 garlic cloves", "1 sprig thyme", "1 chilli, sliced", "salt and freshly ground black pepper", "2 tbsp olive oil", "water for blending (optional)" ]

[ "Place the vegetables and flavourings in a roasting tin.", "Season with salt and pepper and drizzle with olive oil.", "Roast for 20 minutes.", "When cooked, transfer into a blender and blend until smooth.", "Add some water if necessary and serve." ]

[ "4 medium carrots, thinly sliced", "55g/2oz butter", "2 cloves garlic, finely chopped", "200g/7oz Emmental, grated", "1 small swede, peeled and sliced", "2 small parsnips, peeled and sliced", "3 medium potatoes, peeled and thinly sliced", "300ml/½pt milk", "300ml/½pt single cream", "1 free-range egg, beaten", "3 tbsp breadcrumbs" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Place the carrots in the bottom of a medium-sized baking dish. Add a little butter and garlic. Sprinkle over some of the grated Emmental.", "Layer the swede on top and add a couple more knobs of butter, and a little more garlic.", "Repeat with the parsnips, some more butter and garlic, finish with a layer of potato and sprinkle over the remaining cheese.", "Mix the milk, cream and egg together in a jug and pour evenly over the vegetables.", "Top with the breadcrumbs and bake in the oven for 45 minutes." ]

[ "300g/10½oz unsalted butter, softened", "250g/9oz icing sugar", "250g/9oz soft dark brown sugar", "1 tbsp warm water", "125ml/4fl oz rum" ]

[ "Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate." ]

[ "4 large Bramley cooking apples, de-cored and scored", "55g/2oz white breadcrumbs", "225g/8oz onions", "30g/1oz butter", "1 tsp fresh parsley, chopped", "1 tsp fresh sage, chopped", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Melt the butter in a small saucepan. Add the onions and cook them for about 6 minutes or until they are transparent. Add the herbs, breadcrumbs and seasoning, stirring well to combine everything.", "Spoon the stuffing into the cavities of the apples. Place the apples into a dish, dot the top with butter and put into the oven for about 45-60 minutes. Serve as an accompaniment with pork or duck dishes." ]

[ "450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick", "8 new potatoes, cooked and quartered lengthways", "4 plum tomatoes, roughly chopped", "115g/4oz extra fine French beans, topped, cooked and drained", "4 little gem lettuce hearts, quartered lengthways", "1 red onion, finely sliced", "4 eggs, cooked for 6 minutes in boiling water from room temperature, halved", "6 anchovy fillets cut lengthways into thin strips", "16 pitted black olives in brine", "8 basil leaves, ripped", "105ml/7tbsp extra virgin olive oil", "3 tbsp aged red wine vinegar", "2 tbsp freshly chopped parsley", "2 tbsp freshly snipped chives", "2 garlic cloves, peeled and finely chopped", "1 tsp salt", "1 tsp ground black pepper" ]

[ "To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.", "Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.", "Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.", "Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves." ]

[ "1 pigeon breast", "1 tbsp olive oil", "5 baby leeks", "1 tbsp honey", "1 tbsp olive oil", "2 tbsp red wine vinegar", "55ml/2fl oz olive oil" ]

[ "Brush the pigeon breasts with the oil and place in a hot pan over a medium heat. Cook for 2-3 minutes, turning once. Remove from the heat and leave to rest.", "Heat a griddle pan until smoking. Add the leeks, the oil and the honey and cook for five minutes, turning occasionally to evenly brown.", "For the dressing, mix the red wine vinegar and olive oil in a bowl.", "To serve, place the leeks in the centre of a plate. Slice the pigeon breast and place on top, drizzled with the dressing." ]

[ "350g/12oz smoked, undyed haddock fillets", "225g/8oz salmon", "milk, for poaching the haddock (seasoned with ½ onion, 1 sliced carrot, 1 bay leaf, 4 peppercorns and 2 cloves)", "350g/12oz dry mashed potatoes", "115g/4oz melted butter", "2 small onions, finely diced and sweated in butter", "3 tsp anchovy essence", "4 hard-boiled eggs, chopped", "3 tbsp chopped parsley", "2 tbsp chopped dill", "salt and freshly ground black pepper", "flour, for coating", "egg, beaten, for dipping", "breadcrumbs from white or brown bread", "85g/3oz butter, for frying", "15g/1oz unsalted butter", "450g/1lb spinach, washed", "475ml/¾ pint fish stock", "handful of sorrel, washed and wilted in butter and finely chopped, following instructions for spinach", "150ml/¼ pint cream" ]

[ "Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and two cloves) until cooked.", "Remove from the milk and, when cool enough to handle, flake the fish, discarding any skin or bone. Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, eggs, parsley and dill by hand until well combined (do not overmix).", "Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.", "Divide the mixture into four equal amounts. Dip in the flour, then the egg and finally the breadcrumbs and shape into patties. Refrigerate for two hours before use. Pan-fry in butter for five minutes each side, then keep warm in the oven.", "Melt the 15g/1oz unsalted butter in a shallow pan. Once the butter is hot and foaming add the spinach and gently heat until the leaves have wilted. Remove from the heat and roughly chop the leaves.", "To make the sorrel sauce, heat the fish stock until it has reduced by half, add the cooked sorrel and cream and gently heat until warmed through. Serve the fishcake on a bed of spinach and pour the sorrel sauce over the top." ]