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chrisrutherford

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[ "110g/4oz ready-rolled puff pastry", "60g/1¼oz skinned salmon fillet", "1 tbsp capers", "1 tbsp red pepper, finely chopped", "1 tsp Dijon mustard", "salt and freshly ground black pepper", "1 free-range egg, beaten" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Place the salmon in the middle of the pastry sheet.", "Mix together the capers, red pepper and mustard and pile on top of the salmon.", "Brush the pastry around the salmon with some of the beaten egg and fold in the pastry to seal to completely encase the salmon.", "Brush the top with the remaining beaten egg.", "Place on a baking-sheet and place in the hot oven for 15 minutes, or until the pastry is golden.", "Remove from the oven and serve on a warm plate." ]

[ "1.8kg/4lb sea bass, cleaned and scaled", "1 lemon, thickly sliced", "freshly ground black pepper", "100ml/3½fl oz olive oil", "leaves from small bunch of thyme", "1 small bunch of rosemary, chopped", "750g/1lb 10oz coarse sea salt", "1 lemon, grated zest only", "1 tsp chilli flakes", "1 free-range egg white, lightly beaten", "melted butter and lemon wedges, to serve", "1 tbsp white wine vinegar", "1 tbsp of water", "3 free-range egg yolks beaten with 2 tbsp water", "225g/8oz unsalted butter cut in tiny pieces, or melted and left to cool until just warm", "15g/1oz unsalted butter", "225g/8oz sorrel, washed" ]

[ "Preheat the oven to 220C/450F/Gas 7. Lightly oil a deep-sided roasting tin.", "Fill the belly cavity of the fish with the lemon slices and season inside with freshly ground black pepper.", "In a bowl, mix the herbs with the sea salt, lemon zest, chilli flakes and beaten egg white.", "Place one third of the salt mixture in the roasting tin and place the fish on top. Completely cover the fish with the rest of the salt mixture.", "Place the salt-covered fish in the oven and bake for 35-40 minutes.", "Meanwhile, make the hollandaise. In a small saucepan combine the white wine vinegar with the tablespoon of water and cook until it reduces down to one teaspoon in volume.", "Allow to cool then add the beaten egg yolks and whisk continuously over a low heat. Once cooked, the eggs in your hollandaise should be smooth and velvety rather than granular. When the texture is right you can very gradually incorporate the butter, a little at a time.", "Whisk vigorously while adding the butter. If it gets too thick add a few drops of warm water. Once all the butter has been incorporated, season to taste and keep warm. Do not let it get too hot as the sauce will split.", "For the sorrel, melt the unsalted butter in a shallow pan until hot and foaming. Add the sorrel leaves and heat gently until the leaves have wilted.", "Remove from the heat and roughly chop the sorrel leaves. Stir the sorrel into the warmed hollandaise.", "When the fish is cooked, remove from the oven. Carefully crack open the salt case and remove the fish.", "Serve on a large dish with the sorrel hollandaise." ]

[ "1 tbsp olive oil", "225g/8oz pancetta or smoked streaky bacon, diced", "1 onion, finely chopped", "1 carrot, finely chopped", "1 stick celery, finely diced", "1 leek, finely chopped", "2 bay leaves", "1 tsp fresh soft thyme leaves", "4 cloves garlic, finely chopped", "25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water", "225g/8oz Puy lentils, washed", "375ml/13fl oz red wine", "600ml/1 pint beef stock", "8 beef sausages", "50g/2oz unsalted butter", "225g/8oz baby spinach leaves", "4 tbsp fresh flatleaf parsley, roughly chopped", "salt and freshly ground black pepper" ]

[ "Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats.", "Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes.", "Drain the ceps and squeeze dry, retaining the soaking liquor.", "Chop the ceps finely and add to the cooked vegetables.", "Stir in the lentils.", "Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan.", "Add the wine and stock and bring to the boil.", "Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils.", "Cook for about 30 minutes until the lentils are tender.", "Fold in the spinach and parsley and cook until wilted.", "Fold in the remaining butter to enrich and season to taste.", "Serve piping hot." ]

[ "50g/2oz unsalted butter", "4 free-range eggs, beaten", "50ml/2fl oz double cream", "salt and freshly ground black pepper", "50g/2oz smoked trout, chopped", "1 tsp chopped fresh chives" ]

[ "Melt the butter in a saucepan. Add the beaten eggs and cream and season well with salt and freshly ground black pepper.", "Add the trout and chives and cook over a gentle heat. Stir continually until lumpy and glossy but not dry.", "Serve on a warm plate." ]

[ "4x170g/6oz fillets of sea bass, skin on", "1 tbsp olive oil", "salt and freshly ground black pepper", "4 fennel bulbs, tough outside leaves removed", "175ml/6fl oz extra virgin olive oil", "400g can of chopped tomatoes", "1 head of garlic, split into cloves and peeled", "150ml/5fl oz boiling water", "120ml/4fl oz dry white wine", "2 tbsp chopped fresh oregano leaves", "24 black olives, stoned and halved", "2 tbsp balsamic vinegar", "12 basil leaves" ]

[ "Preheat the oven to 170C/325F/Gas 3.", "Slash the skin of the sea bass fillets and place in the fridge.", "Cut the fennel lengthways into quarters. Heat the olive oil in a heavy-based ovenproof pan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown.", "Add the tomatoes, garlic, boiling water, wine, oregano and some black pepper. Bring to the boil, cover and cook in the oven for 1½ hours.", "Remove the pan from the oven and add the olives, balsamic vinegar and basil leaves. Place on a low heat, season and simmer gently.", "Take the sea bass from the fridge, rub the surface with the olive oil and season with salt and pepper. Heat a large frying pan. Add the sea bass fillets, skin side down and cook for 3-4 minutes until the skin is crisp. Turn the fillets over and cook for a further minute or until the fish is just cooked through.", "Place a spoonful of the fennel and tomatoes into the centre of each plate and top each with a piece of sea bass." ]

[ "groundnut oil", "9 baby squid, 5cm/2in pieces", "340g/12oz monkfish fillet, skinned (5cm/2in pieces)", "18 raw tiger prawns, peeled with veins removed", "1 lemon, juice only", "2 medium hot red chillies, halved and seeded", "4 cloves garlic, roughly chopped", "5cm/2in fresh root ginger, peeled and roughly chopped", "1 tsp ground toasted coriander seeds", "handful of fresh coriander", "40ml/2fl oz sesame oil", "1.2 litres/2 pints coconut milk", "900ml/1½ pints fresh fish or vegetable stock", "200g/7oz dried vermicelli noodles", "170g/6oz sugar snap peas", "50ml/2fl oz Thai fish sauce (nam pla)", "handful of fresh mint and basil leaves", "3 spring onions, thinly sliced" ]

[ "Heat a griddle pan. Brush the squid with a little oil and then chargrill for 30-45 seconds on each side. Transfer to a plate and leave to cool. Then add the monkfish and prawns to the plate. Squeeze over the lemon juice and set aside to marinate.", "Heat a large pan. Place the chillies in a food processor with the garlic, ginger, ground coriander, fresh coriander and sesame oil and blend together to a coarse paste. Add this laksa paste to the heated pan and stir-fry for 1 minute. Then pour in the coconut milk and stock and bring this to the boil. Simmer for 10 minutes to allow the flavours to combine and until slightly reduced, stirring occasionally.", "Place the noodles in a large pan of boiling salted water and immediately remove from the heat. Set aside for 3-4 minutes, then drain and refresh under cold running water. Set aside. Blanch the sugar snap peas in a small pan of boiling water. Set aside.", "Add the fish sauce and the monkfish to the coconut milk mixture and stir gently for just a few seconds. Add the chargrilled squid and the prawns and stir gently for another few seconds until the prawns are just cooked and opaque in colour. Divide the noodles between serving bowls and scatter the sugar snap peas on top. Ladle over the coconut broth and sprinkle the mint and basil leaves and the spring onions on top to serve." ]

[ "8 sugar lumps", "4 large juicy Seville oranges", "50g/2 oz caster sugar", "75g/3 oz unsalted butter cut in small cubes", "1 lemon, juice only", "12 pancakes", "3 tbsp Cointreau", "2 tbsp cognac" ]

[ "Rub the sugar lumps over the skin of the oranges until they absorb the orange oil. Put the lumps into a frying pan once they are saturated.", "Squeeze the oranges and pass the juice through a sieve into a bowl and set aside.", "Add the caster sugar to the same frying pan as the sugar lumps and set over a medium heat.", "Once the sugar begins to caramelise, pour in the orange juice. Add the butter, cube by cube, then the lemon juice and bring to a gentle simmer.", "Take one pancake, pop it in the sauce and turn it over. Fold it in half and then half again to form a triangle. Push to the side of the frying pan and repeat with the remaining pancakes.", "By now the sauce should be nicely concentrated. Add the Cointreau and stir to combine.", "Pour the cognac into a ladle over a flame. It will ignite when warm. Pour over the pancakes and serve immediately with cream." ]

[ "25g/1oz dripping", "1 large onion, finely chopped", "2 tbsp olive oil", "500g/1lb 2oz minced lamb", "1 tbsp plain flour", "2 bay leaves", "2 sprigs fresh thyme", "1 anchovy, finely chopped (optional)", "1 x 400g tin chopped tomatoes", "2 tsp Worcestershire sauce", "450ml/16fl oz chicken, beef or lamb stock", "salt and freshly ground black pepper", "700g/1½lb potatoes, peeled and cut into halves or quarters", "55ml/2fl oz milk", "75g/3oz butter", "1 free-range egg yolk" ]

[ "In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.", "Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.", "Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy and stir. Add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.", "Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes, stirring regularly.", "Preheat the oven to 200C/180C Fan/Gas 6.", "For the mash, boil the potatoes until tender (about 10 minutes). Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.", "Pour the meat into a 1.4 litre/2½ pint ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden-brown." ]

[ "1 packet trifle sponges, broken into 5cm/2in pieces", "½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias", "150ml/5fl oz sweet sherry", "1 tbsp cognac", "4 tbsp blackberry or raspberry jam", "450g/1 lb fresh blackberries", "450g/1 lb fresh raspberries", "85g/3oz toasted flaked almonds", "600ml/1 pint ready-made custard", "125ml/4fl oz sherry", "2 tbsp brandy", "1 lemon, juice only", "55g/2oz caster sugar", "425ml/15fl oz double cream", "freshly grated nutmeg", "2 oranges, grated zest only", "85g/3oz flaked almonds" ]

[ "Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.", "Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.", "To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.", "Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.", "Spoon the syllabub over the trifle and chill, preferably overnight.", "Just before serving, scatter with the grated orange rind and/or flaked toasted almonds." ]

[ "1 tbsp olive oil", "½ tsp white wine vinegar", "1 orange, zest and juice", "1 shallot, finely chopped", "100g/3½oz Brussels sprouts, trimmed and shredded", "salt and freshly ground black pepper", "50g/2oz brie, cut into 4 slices" ]

[ "In a large bowl, whisk together the oil, vinegar, orange zest and juice, and the shallot.", "Add the shredded sprouts, toss together and season with salt and freshly ground black pepper.", "Serve with the brie slices arranged on top." ]

[ "4 tsp coarsely ground black peppercorns", "2 tsp Maldon sea salt", "2 tsp dried oregano", "1 tsp thyme leaves", "4 cloves garlic, peeled", "6 tbsp soft brown sugar", "2 tbsp olive oil", "2 tbsp red wine vinegar", "115g/4oz unsalted butter", "3 tbsp olive oil", "6 x 5cm/2in pieces of oxtail, about 1.5kg/3lb 5oz in total", "3 onions, finely sliced", "½ tbsp chopped sage", "14 prunes, pits removed", "6 tinned anchovy fillets, cut in half lengthways", "500ml/17fl oz Young's luxury double chocolate stout or equivalent beer", "450ml/16fl oz chicken stock", "4 pickled walnuts, quartered", "salt and freshly ground black pepper", "4 sheets caul fat (available from traditional butchers)", "12 baby onions, peeled", "12 baby carrots, trimmed", "12 button mushrooms", "12 cloves garlic, unpeeled", "2 tsp aged vinegar (eg balsamic)", "2 tbsp chopped parsley", "1kg/2¼lb floury potatoes, peeled and chopped", "115g/4oz unsalted butter", "6 tbsp strong horseradish cream", "225ml/8fl oz hot milk", "salt and freshly ground black pepper", "small Brussels sprouts, blanched until tender" ]

[ "To make the marinade, blend the peppercorns, salt, herbs, garlic and sugar in a food processor, then gradually add the oil and vinegar.", "Rub the oxtail with the marinade, then leave to marinate in a cool place for at least 3 hours or, ideally, overnight.", "Preheat the oven to 150C/300F/Gas 2.", "For the oxtail, wipe off the marinade and retain. Heat one tablespoon of the olive oil and a third of the butter in a flameproof casserole. Add the oxtail and fry until brown all over. Remove and set aside. Add another tablespoon of oil and a third of butter to the pot and heat gently until foaming, then add the onions and chopped sage. Allow the onions to cook over a gentle heat until caramelised. This will take about 20 minutes. Add ten of the prunes and all the anchovies.", "Return the oxtail to the pot and add the reserved marinade, the stout and chicken stock and bring to the boil. Cover the casserole and transfer to the oven to cook for about 3 hours or until the meat is very tender and almost falling off the bone. Allow to cool.", "Remove the oxtail from the pot and set aside. Increase the oven temperature to 200C/400F/Gas 6.", "Pour all the pan juices and onions into a food processor and blend until smooth. Pour into a clean saucepan and add the pickled walnuts. Cook until the sauce is thick enough to coat a spoon. Remove 4 tablespoons of the sauce to a large bowl and allow to cool. Set the pan of sauce aside, to reheat for serving.", "Remove the oxtail meat from the bone, shred it with two forks and place in the bowl with the sauce. Season the mixture with salt and freshly ground black pepper and divide into four equal amounts. Form into burger shapes.", "Lay the four sheets of caul fat on a work surface and place an oxtail burger in the centre of each one. Make an indentation in each burger and push in a prune, enclosing it in the oxtail, then wrap the burgers in the caul.", "Fry the parcels in a non-stick frying pan until lightly golden all over. Place the oxtail parcels in a roasting tray with the baby onions, carrots, mushrooms and garlic. Add the remaining oil and butter. Set over a moderate heat and shake the pan to brown the vegetables all over. Place the roasting tray into the oven and roast for 30 minutes.", "Meanwhile, make the horseradish mash. Cook the potatoes in boiling salted water until tender. Drain and pass through a potato ricer into a bowl.", "Add the butter, horseradish cream and half the milk and stir to combine. Add the remaining milk if the mash is too stiff. Season to taste with salt and freshly ground black pepper. Keep warm.", "Remove the oxtail parcels and keep warm. Add the vinegar and parsley to the vegetables and season to taste with salt and freshly ground black pepper.", "Serve the oxtail with the roast vegetables, a little sauce, the horseradish mash and the sprouts alongside." ]

[ "600ml/1 pint semi-skimmed milk", "1 onion halved", "1 fresh bay leaf", "225g/8oz undyed smoked haddock", "1 garlic clove", "2 spring onions, finely sliced", "1 sprig thyme", "1 tbsp olive oil", "225g/8oz unpeeled new potatoes, diced", "25g1oz parmesan cheese, grated", "2 tbsp low-fat Greek yoghurt", "freshly ground black pepper", "2 soft poached eggs", "vinegar", "iced water" ]

[ "Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minutes. Return to the heat.", "When simmering, add the fish and cook for eight minutes. Remove the fish and set aside, then strain the cooking fluid.", "Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, this should take about 12 minutes.", "Flake the smoked haddock, discarding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste.", "Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4½n deep.", "Add 1½ tablespoons vinegar for every litre of water.", "Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.", "After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.", "Warm through the poached egg and place one on each warm plate.", "Top with the smoked haddock hash." ]

[ "1 packet puff pastry", "140g/5oz mascarpone", "110g/4oz soft cheese", "50g/2oz caster sugar", "3 eggs", "5 Snickers bars, chopped into thin slices", "milk, to glaze" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Roll the block of pastry to 3-4mm thick, and lay over a 20cm/8in fluted tart tin. The four corners of the pastry should hang over the edge.", "Beat the mascarpone, soft cheese and sugar together in a large bowl, until smooth.", "Beat in eggs, one at a time.", "Add the Snickers slices and fold in.", "Pour into a lined tart tin, and spread to the edges. Pull the corners of the pastry over the top of the dish, and brush with milk.", "Place in the oven for 10 minutes, then lower to 180C/350F/Gas 4 for a further 25 minutes. Turn the heat back up to 200C/400F/Gas 6 and cook for a further 20 minutes until the pie is a golden colour.", "Allow to cool before serving." ]

[ "2 fillets Dover sole", "2 slices Parma ham", "2 sprigs thyme", "2 tomatoes, halved", "3 sprigs thyme, leaves only", "2 cloves garlic, sliced", "2 tbsp olive oil", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Lay the sole fillets of fish flat on a chopping board. Season with salt and freshly ground black pepper and place one sprig of thyme on each fillet.", "Wrap the Parma ham around each fillet.", "Heat a frying pan over a medium heat and fry the fish for 2-3 minutes on each side.", "For the tomatoes, place the tomatoes cut side up on a baking tray. Sprinkle the tomatoes with the thyme leaves and garlic. Season well and drizzle with the olive oil.", "Roast in the oven for 10 minutes.", "Serve the fish on a large plate with the roasted tomatoes." ]

[ "600ml/1 pint buttermilk", "6 tbsp coriander, chopped", "6 garlic cloves, finely chopped", "2 shallots, finely chopped", "½ tsp dried chilli flakes", "1 tbsp salt", "4 chicken thighs, skinless", "6 tbsp plain flour", "½ tsp celery salt", "½ tsp cayenne pepper", "½ tsp ground black pepper", "½ tsp paprika", "200ml vegetable oil", "¼ red cabbage, finely shredded", "¼ white cabbage, finely shredded", "3 carrots, shredded", "4 spring onions, chopped", "1 tbsp caraway seeds", "1 tbsp chilli sauce", "100g/4oz mayonnaise", "salt and freshly ground black pepper" ]

[ "For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.", "Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet.", "Transfer to the oven and cook for 15-20 minutes until cooked through.", "For the coleslaw, mix all of the ingredients together and season to taste." ]

[ "125g/4oz smoked bacon or pancetta, diced, pan juices reserved", "1 garlic clove, finely chopped", "1 tbsp olive oil", "300-350g/11-12oz dried spaghetti", "2 very large eggs (or 3 small)", "140ml/5fl oz single cream", "5 tbsp parmesan cheese, freshly grated", "green salad" ]

[ "Fry the pancetta and garlic in olive oil until crisp.", "Set to one side and leave to cool.", "Cook the spaghetti according to the packet instructions.", "In a bowl, mix the eggs, single cream and two tablespoons of grated parmesan.", "Once combined, add the cooked bacon and pan juices.", "Drain the cooked spaghetti, return to the pan and immediately pour in the carbonara sauce.", "Toss to coat and allow the egg to 'set' slightly.", "Serve with a green salad and the remaining parmesan sprinkled on top." ]

[ "300ml/10fl oz hot water", "55g/2oz caster sugar", "500ml/16fl oz pink sparkling wine or pink champagne", "4 leaves of gelatine", "150g/5oz raspberries, or any fruit you like" ]

[ "Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.", "Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.", "Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.", "Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.", "Allow to cool thoroughly, then refrigerate the jelly for about one hour.", "As soon as it starts to thicken, stir in the raspberries or other fruit.", "Divide the jelly between six glasses and cover them with cling film.", "Refrigerate for four to six hours, or until they have completely set and serve." ]

[ "50g/2oz porridge oats", "75g/3oz wholemeal flour, plus a little extra", "pinch fine sea salt", "½ tsp bicarbonate of soda", "½ tsp ground mixed spice", "75g/3oz baking spread, plus extra for greasing", "50g/2oz pear or apple spread/purée" ]

[ "Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets.", "Mix together the oats, flour, salt, bicarbonate of soda and mixed spice.", "Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture.", "Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.", "Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm." ]

[ "1 tbsp olive oil", "100g/3½oz new potatoes, cooked and cut into quarters", "1 tbsp red wine vinegar", "½ tsp paprika", "1 tbsp tomato ketchup", "½ tsp tomato purée", "1 tbsp honey" ]

[ "Heat the olive oil in a pan and add the potatoes, vinegar and paprika and cook until golden.", "Finish by adding the tomato ketchup, tomato purée and honey. Cook for three more minutes.", "Transfer to a plate and serve." ]

[ "1 tsp olive oil", "pinch of cumin seeds", "pinch of coriander seeds", "pinch of turmeric", "pinch of chilli flakes", "pinch of ground cinnamon", "pinch of paprika", "½ red onion, finely chopped", "½ sweet potato, peeled and chopped", "200ml/7fl oz vegetable stock" ]

[ "In a pan, heat the oil over a medium heat and add all the spices. Add the onion and sweet potato and cook for 3 minutes. Add the vegetable stock.", "Turn down the heat and cook for a further 8-10 minutes.", "Leave the soup chunky and serve in a large bowl." ]

[ "6 large cooked king prawns", "2 avocadoes", "½ lemon, juice only", "½ tsp cumin", "½ tsp salt", "¼ tsp freshly ground black pepper", "½ tsp extra virgin olive oil", "150ml/5¼ fl oz mayonnaise", "50ml/1¾ fl oz ketchup", "2 dashes Worcestershire sauce", "1 dash Tabasco sauce", "½ lemon, juice only", "1 clove garlic, crushed" ]

[ "Cut the avocados in half, removing the skin and stone. Slice into four lengthways and arrange on a plate.", "Toss the cooked, cold prawns in the lemon juice, cumin, salt, black pepper, and olive oil and place on top of the avocados.", "Mix all the ingredients for the dressing in a bowl and drizzle over salad.", "Serve immediately." ]

[ "350g/12oz plain flour", "100g/4oz shredded vegetable suet", "100g/4oz golden caster sugar", "1 tbsp baking powder", "½ tsp cinnamon", "1 orange, zest and juice only", "100ml/4fl oz milk", "125g/5oz mixture of raisins, dried cherries, dried cranberries and dried blueberries", "75g soft brown sugar", "125g/4oz butter", "150g/5oz dark brown sugar", "1 tbsp cinnamon", "1 tsp vanilla essence", "1 orange, juice only", "handful of marshmallows" ]

[ "Place the flour, vegetable suet, caster sugar, baking powder and cinnamon in a bowl.", "Add the orange juice, zest and milk and mix to form a soft dough.", "Roll out the dough to form an oblong shape. Place the dough onto an oblong of baking parchment.", "Scatter the dried fruit and sugar over the dough.", "Roll up from the long side to force a cylinder.", "Place the cylinder onto a steamer insert and place into a large saucepan of boiling water.", "Cover and steam for 1-1¼ hours.", "To make the sauce, place the butter, brown sugar, cinnamon, vanilla, and the orange juice in a saucepan and bring to a gentle boil.", "When the spotted dick is cooked, pour the candied sauce over the spotted dick and then place in the oven for 10 minutes.", "Remove, place the marshmallows on top then put back into the oven until they have just melted." ]

[ "450g/1lb rump or sirloin steak in one piece, 4cm/1¾in thick", "1 tbsp white peppercorns, crushed", "1 tbsp black peppercorns, crushed", "½ tbsp good olive oil", "55g/2oz unsalted butter", "2 shallots, finely diced", "2 tbsp Worcestershire sauce", "2 tbsp brandy", "90ml/3¼fl oz beef stock", "1 tsp green peppercorns", "1 tsp Dijon mustard", "3 tbsp double cream", "salt", "450g/1lb potatoes, such as Desirée or King Edward", "2 litres/3 pints 10fl oz sunflower or vegetable oil" ]

[ "Make sure the steak is dry before you begin. Using your hands, press the black and white peppercorns into both sides of the steak. If you have time, cover with foil/clingfilm and leave for the pepper flavour to infuse into the steak for 2-3 hours.", "Pour the olive oil into a heavy-based frying pan and, over a high heat, seal the steak for two minutes on each side.", "Reduce the heat, add half the butter to the pan and cook the steak for a further 5-10 minutes, turning one more time. You can reduce the cooking time if you like your steak quite rare. Once cooked to your liking, remove the steak from the pan and set aside to rest.", "Pour away most of the fat remaining in the pan. Now add the remaining butter and the shallots. Over a medium heat, cook the shallots until soft, but not brown.", "Pour in the Worcestershire sauce, brandy and stock. Cook rapidly, scraping the bottom of the pan to incorporate all the flavours.", "Add the green peppercorns, mustard and cream. Season to taste.", "To make the chips, peel the potatoes and cut them into chunky chips. Place in a bowl of water for a couple of minutes - this helps remove the starch. Pour the sunflower or vegetable oil into a deep-sided pan, making sure it is no more than a quarter full if you're using an open pan; no more than half full if using a deep-fat fryer. Heat to 160C/325F/Gas 2.", "Drain the chips and dry them on kitchen paper before placing them in a wire basket and lowering them into the heated oil. Cook them in small batches so that they don't stick together. Cook for four minutes until cooked through but not coloured. Remove from the oil and drain.", "Increase the temperature of the oil to 190C/375F/Gas 5. Tip the blanched chips back into the wire basket and then carefully lower into the heated oil. Cook for a minute or two until crisp and golden brown. Drain well on kitchen paper.", "Slice the steak on the diagonal and add to the sauce. Stir to combine the meat juices with the pepper sauce, and to warm the meat through. Do not re-boil.", "Serve with the chips." ]

[ "300g puff pastry", "1 egg and 1 extra egg yolk beaten together", "2 tbsp vegetable oil", "700g/1lb 9oz stewing beef, diced", "200g/7oz lamb kidney, diced", "2 medium onions, diced", "30g/1oz plain flour", "850ml/1½ pints beef stock", "salt and freshly ground black pepper, to taste", "a dash of Worcestershire sauce" ]

[ "Preheat the oven to 220C/425F/Gas 7", "Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.", "Return the beef to the pan, sprinkle flour over and coat the meat and onions", "Add the stock to the pan, stir well and bring to the boil.", "Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.", "Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.", "Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.", "Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.", "Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.", "Serve with creamy mash and steamed vegetables to soak up the gravy." ]

[ "675g/1½lb chuck steak, cut into 2.5cm/1in cubes", "225g/8oz ox kidney, cut into 2.5cm1in cubes", "1 small onion, peeled and finely chopped", "large pinch celery salt", "salt and freshly ground black pepper", "1 tsp fresh thyme leaves", "2 tbsp plain flour", "150ml/¼pt fresh beef stock", "400g/14oz self-raising flour", "200g/7oz beef or vegetarian suet", "½ tsp salt", "freshly ground black pepper", "290ml/½ pint cold water" ]

[ "Place the steak and kidney into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side.", "To make the suet pastry, sift the flour and the salt into a large bowl. Add the suet, salt and pepper. Lightly mix and add the water a little at a time.", "Cut through the dough using a round bladed knife as if you were making scones.", "Using your hands mix to form a soft dough.", "On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm/¼-½in) thick. Cut out about a quarter of the pastry mixture for the lid and set aside.", "Use the remainder of the pastry to line a well buttered 1.75l/3pt pudding basin, leaving at least 1cm½in of the pastry hanging over the edge.", "Add the flour to the steak and kidney mixture and stir gently. Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour.", "Spoon into the pudding basin lined with the pastry. Do not push the meat filling into the basin and add the fresh beef stock nearly 2/3rds to the top not covering the meat completely.", "Place the pastry lid over the filling and fold the border over. Press the pastry together securely to seal.", "Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string.", "Steam the pudding on an upturned plate in a large saucepan filled with hot water for 5 hours, topping up with water occasionally so as not to boil the water in the saucepan dry.", "To serve, turn out the pudding onto a large warm plate. Cut a wedge of the pudding and place on a serving plate with mashed potatoes and a spoonful of peas." ]

[ "2 x 250g/8oz sirloin steak, cut 1½cm/½ inch thick", "8 Peppadew peppers", "3 tsp cracked black peppercorns", "25g/1oz unsalted butter", "1 tsbp olive oil", "2 tbsp brandy", "1 tsp French mustard", "1 tsp Worcestershire sauce", "4 tbsp beef stock", "2 tbsp red wine", "1 tbsp green peppercorns in brine, rinsed and drained", "4 tbsp double cream", "salt, to taste", "chips or new potatoes", "watercress" ]

[ "Make a horizontal cut into the side of each steak to create a pocket and insert the Peppadew peppers.", "Press the cracked peppercorns into both sides of the steak.", "Heat a frying pan over a high heat and add the butter and oil. When the butter is foaming, add the steak and cook for two minutes on each side, or until cooked to your liking. Remove the meat and set aside on a plate to rest in a warm place.", "Reduce the heat to medium and add the brandy to the frying pan. Carefully light the brandy and flambé. When the flames have died out, scrape up all the meat juices with a wooden spoon.", "Add the mustard, Worcestershire sauce, beef stock and red wine and whisk to combine. Cook until the sauce has thickened and reduced in volume by a third.", "Pour any juices that have seeped from the steaks into the sauce and stir.", "Add the green peppercorns and cream and cook for a further two minutes. Season, to taste, with salt.", "Place the steak back into the frying pan with the sauce to warm the meat through. Do not boil the sauce.", "Remove the steak and place onto a plate. Drizzle over the sauce and serve with chips or new potatoes and a watercress salad." ]

[ "50g/2 oz unsalted butter", "2 x 175g /6oz fillet or sirloin steaks, flattened out with a meat mallet until 5mm/¼in thick", "salt and freshly ground black pepper", "3 shallots, finely diced", "2 tsp Dijon mustard", "1 tbsp Worcestershire sauce", "3 tbsp red wine", "3 tbsp beef stock", "1 tbsp brandy", "3 tbsp double cream", "1 tbsp chopped fresh parsley", "French fries", "buttered peas" ]

[ "Heat 25g/1oz of the butter in a large frying pan.", "Season the steaks with salt and freshly ground black pepper, then place into the hot pan to fry for one minute on each side. Remove the steaks from the pan and keep warm.", "Reduce the heat and add the remaining 25g/1oz of butter to the frying pan with the shallots and cook over a gentle heat for eight minutes, until the shallots have softened.", "Add the Dijon mustard and Worcestershire sauce to the pan and stir well.", "Add the red wine and stock and bring to the boil. Boil until reduced by one-third.", "Add the brandy and carefully set light to it to burn off the alcohol. Allow the flames to subside, then add the cream and boil over a high heat for about three minutes, until the sauce is the thickness of single cream.", "Fold in the parsley and season, to taste, with salt and freshly ground black pepper.", "Return the steaks to the pan and warm through but do not boil.", "Place the steaks on a warmed plate, top with the sauce and serve with French fries and buttered peas." ]

[ "2 x 200g/7oz sirloin steaks", "salt and freshly ground black pepper", "1 tbsp olive oil", "250g/8¾oz butter", "1 tbsp lemon juice", "2 tbsp tarragon vinegar", "2 egg yolks", "splash of water", "1 tbsp fresh tarragon, roughly chopped", "1 tbsp fresh flatleaf parsley, finely chopped" ]

[ "Season the steaks with salt and black pepper.", "Heat a frying pan until hot then add the olive oil.", "Place the steaks so they are 'standing up', fat edge down, in the pan and hold them in place using a pair of tongs. Hold in place for two minutes until the fat has browned.", "Turn steaks onto their sides and cook for a further 2-3 minutes. Turn over and cook for a further 2-3 minutes on the other side.", "Remove from the pan and serve with the Bearnaise sauce.", "To make the Bearnaise sauce, melt the butter in a saucepan.", "Place the lemon juice and vinegar into another saucepan and bring to the boil.", "Place the egg yolks and a splash of water into a blender or food processor.", "Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little.", "Continue to blend until sauce thickens.", "Add the tarragon and parsley and blend to combine." ]

[ "115g/4oz sugar", "115g/4oz butter", "2 eggs", "115g/4oz self-raising flour", "1 orange, zest only", "1 lemon, zest only", "4 tbsp honey", "1 tbsp pecan nuts", "whipped cream, to serve", "3 tbsp apple sauce, to serve" ]

[ "Beat the sugar and butter together.", "Add the eggs and fold in the flour.", "Add the orange and lemon zest.", "Grease a small, heat-resistant glass pudding bowl, then drizzle the honey inside the bowl.", "Pour the pudding mixture into the bowl.", "Cover the bowl with cling film and microwave the bowl on high for 4-5 minutes, or until the sponge is cooked.", "Remove sponge from microwave and discard the cling film.", "Tip the sponge out onto a flat plate.", "Top sponge with combined whipped cream and apple sauce and the nuts and serve while still hot." ]

[ "2 figs", "2tsp fresh thyme leaves", "50g/1¾oz Stilton", "2x 25g/1oz strips ready-rolled packet puff pastry", "2 sprigs flatleaf parsley" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Cut a criss-cross cut into the top of each of the figs and press the sides to open out.", "Stuff equal amounts of the thyme and Stilton into the open figs.", "Wrap the ready-made puff pastry strips around the figs. Place on a baking sheet and place in the oven to bake for ten minutes, or until the cheese is golden and melted.", "To serve place the figs in the centre of a plate with a parsley sprig to garnish." ]

[ "1 vanilla pod", "225g/8oz sugar", "strawberries, to serve" ]

[ "Place the vanilla pod and sugar into a blender and blend until smooth.", "Sieve, and blend again.", "Repeat the process until the mixture is very fine.", "Transfer to a sealable container and it will keep as long as you like.", "To serve with strawberries, sprinkle the vanilla sugar over the strawberries and allow to rest for 15 minutes before serving." ]

[ "2 savoy cabbages", "salt and freshly ground black pepper", "115g/4oz streaky bacon, cut into 1cm/½in cubes", "85g/3oz unsalted butter", "1 onion, finely chopped", "1 garlic clove, finely chopped", "1 tsp fresh thyme leaves", "85g/3oz Roquefort or other blue cheese", "3 tbsp mascarpone cheese", "2 tbsp pine nuts", "12 slices Parma ham", "plain flour, seasoned with salt and freshly ground black pepper, for coating" ]

[ "Remove six outer leaves from each of the cabbages.", "Place the leaves in a pan of boiling salted water and cook for four minutes, then remove with a slotted spoon and place in a bowl of cold water.", "Remove from the water, cut out and discard the central ribs of the leaves and set aside.", "Shred the remaining cabbage and cook in the cabbage water for eight minutes. Drain and cool then set aside.", "In a frying pan over a high heat, cook the bacon with 25g/1oz of the butter until the bacon is golden.", "Add another 25g/1oz of the butter to the pan, then the onion, garlic and thyme. Cook over a medium heat until the onion has softened.", "Add the cooked shredded cabbage and stir to combine.", "Tip this mixture into a clean bowl and add the crumbled Roquefort, mascarpone and the pine nuts. Fold the mixture to combine and season, to taste, with salt and freshly ground black pepper. Divide the mixture into 12 even portions.", "Lay out the blanched cabbage leaves and line the inside of each of them with a slice of ham.", "Put one portion of the stuffing onto the ham and fold up the cabbage into a parcel in the sides.", "Roll each package in seasoned flour.", "Heat the remaining 25g/1oz butter in a large frying pan. Add the floured cabbage parcels in batches and fry until golden on all sides.", "Serve warm." ]

[ "2 x 250g/9oz sponge flan cases", "600ml/1 pint double cream", "25g/1oz caster sugar", "2 tbsp brandy", "1 packet ladyfinger biscuits", "1 jar fruit compote", "1 large punnet raspberries", "55g/2oz icing sugar", "mixed fresh fruits, to serve" ]

[ "Line a 18cm/7in baking tin or springform tin with a little oil and cling film.", "Cut out the centre of both flans using a 20-25cm/8-10in springform tin base as a guide.", "Line the bottom of the tin with one of the circles, and reserve the other.", "Whip the double cream with the sugar and brandy until thick, and put in the fridge.", "Cut the ladyfinger biscuits in half. Line the ring with the ladyfinger halves so that they form an attractive exterior.", "Spoon the fruit compote in the bottom of the flan in an even layer.", "Spoon the chilled, whipped cream into the ring and gently press to the edges, ensuring that you keep the biscuits in place.", "Scatter over the raspberries.", "Add the other sponge disc and press it down gently.", "Put a plate over the bottom of the tin and, carefully, turn the tin over.", "Gently remove the springform tin but keep the cling film in place. Put the cake into the fridge and let it set for at least one hour.", "Remove from the fridge and take off the cling film. Dust with icing sugar, garnish with fresh fruits and serve." ]

[ "2 tbsp olive oil", "100g/3½oz diced pork", "3 prunes, chopped", "2 baby leeks, chopped", "1 tsp Tabasco sauce", "2 tbsp tomato sauce", "2 tbsp soy sauce", "2 tbsp honey", "3 orange segments", "1 tbsp fresh coriander, chopped", "5 raw chard leaves" ]

[ "Heat the oil in a large frying pan. Add the pork and fry for three minutes on each side, until browned.", "Add the prunes, leek, Tabasco sauce, tomato sauce and soy sauce and cook for a further five minutes.", "Add the honey, orange segments and coriander and cook for a further two minutes.", "To serve, lay the chard leaves flat on the plate and top with the sweet and sour pork." ]

[ "1kg/2lb 3¼oz chicken wings, cut in half through the joint and tips discarded", "1 tbsp Sichuan pepper corns, toasted and ground", "1 tbsp minced garlic", "3 tbsp minced fresh ginger", "3 tbsp finely grated orange zest", "4 spring onions cut into 2.5cm/1in pieces", "1 fresh red chilli, finely chopped", "2 tbsp liquid honey", "2 tbsp soy sauce", "450ml/16¼fl oz corn oil", "125ml/4½fl oz sesame oil", "salt", "freshly ground black pepper", "1 tbsp finely grated orange zest", "2 tbsp chopped parsley", "2 tbsp snipped chives" ]

[ "In a pestle and mortar blend together the peppercorns, garlic, ginger, orange zest, spring onions and chilli until you have a paste.", "In a large bowl combine the honey, soy sauce and oils with the paste. Season to taste. Add the chicken wings, turn to coat, then allow to marinate for at least 4 hours or preferably overnight.", "Cook the chicken wings in a hot griddle pan or on a hot barbecue for 7-8 minutes each side or until thoroughly cooked and golden brown.", "Garnish the chicken with a mixture of orange zest, chopped parsley and chives." ]

[ "300ml/10fl oz tomato ketchup", "300ml/10fl oz dark soy sauce", "125g/4oz runny honey", "5cm/2in piece fresh ginger, peeled and minced", "4 garlic cloves, minced", "5 tbsp Amontillado sherry", "1 tsp ground star anise (optional)", "1 tbsp ketjap manis (sweet chilli sauce)", "1 tbsp fresh rosemary, chopped", "1.8-2.2kg/4-5lb pork spare ribs (baby back ribs, if possible)", "water", "2 spring onions, finely chopped", "6 large potatoes, each about 100g/4oz", "3 tbsp/2fl oz olive oil", "75g/2oz polenta", "30g /1oz parmesan, finely grated", "2 tbsp fresh rosemary, finely chopped", "salt and freshly ground black pepper", "soured cream", "buttered mini sweetcorn" ]

[ "For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine.", "Add the ribs. If time allows, cover and chill for up to 24 hours.", "Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs.", "Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender.", "Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency.", "Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue.", "For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool.", "When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil.", "Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray.", "Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown.", "To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers." ]

[ "1 tbsp oil", "¼ onion, finely chopped", "200ml/7fl oz chicken stock (vegetarians may substitute with vegetable stock)", "¼ red pepper, diced", "½ red chilli, diced", "½ tin of sweetcorn", "salt and freshly ground black pepper", "25g/1oz mangetout, chopped", "1½ tbsp flatleaf parsley, chopped", "140ml/5oz double cream" ]

[ "Heat the oil in a saucepan. Add the onion and cook for five minutes, until softened.", "Add remaining ingredients, except for the parsley and cream, bring to the boil, reduce the heat and simmer for a further five minutes.", "Add the parsley and cream and heat through before serving." ]

[ "1 tbsp olive oil", "½ tsp cardamom pods, lightly crushed", "½ tsp coriander seeds, ground", "½ tsp cumin seeds, ground", "½ tsp curry powder", "½ tsp chilli powder", "½ tsp turmeric", "½ tsp paprika", "1 chicken breast, cut into small pieces", "½ sweet potato, cut into small cubes", "1 tsp tomato purée", "½ onion, sliced", "100g/3½oz broccoli", "1 beef tomato, seeds and juice only", "100ml/3½fl oz Greek yoghurt", "2 tbsp fresh coriander, roughly chopped" ]

[ "Place the olive oil into a medium frying pan over a high heat.", "Add all of the spices and fry for one minute.", "Add the chicken and fry for two minutes, stirring to brown all over.", "Add the sweet potato and fry for another minute.", "Add the tomato purée, onion and broccoli and fry for another minute", "Add the tomato seeds and juice and the yoghurt and simmer for five minutes, or until cooked through.", "To serve, spoon into a bowl and garnish with the chopped coriander." ]

[ "2 handfuls spinach", "290ml/10fl oz/½ pint chicken stock (vegetarians may substitute with vegetable stock)", "½ sweet potato, cubed", "5 baby leeks, sliced", "15ml/½fl oz double cream" ]

[ "Place spinach, stock, sweet potato and leeks in a saucepan. Bring to the boil, reduce the heat and simmer for eight minutes.", "Place the cooked ingredients in a blender and blend until smooth.", "Stir in the double cream and serve in a large bowl." ]

[ "1 tbsp olive oil", "2 garlic cloves, finely chopped", "½ banana shallot, sliced", "½ red chilli, finely chopped", "1 tsp cumin seeds", "1 tsp medium curry powder", "1 tsp turmeric powder", "2 tbsp tomato purée", "200ml/7fl oz hot vegetable stock", "250g/9oz sweet potato, peeled and cut into cubes", "100g/3½oz broccoli stalk, chopped", "salt and freshly ground black pepper", "15g/½oz chopped coriander, to garnish", "50g/1¾oz Greek yoghurt, to garnish" ]

[ "Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.", "Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.", "Add the tomato purée and vegetable stock, stir well and bring to a simmer.", "Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.", "To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle." ]

[ "1 tbsp olive oil", "1 clove garlic", "½ onion, sliced", "pinch dried chilli flakes", "pinch ground ginger", "200g/7oz sweet potato, peeled and cut into cubes", "100ml/3½oz hot chicken stock (vegetarians may substitute vegetable stock)", "100ml/3½oz coconut cream", "25g/1oz fresh coriander leaves, chopped", "salt and freshly ground black pepper", "15g/½oz spinach leaves, to garnish" ]

[ "Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened.", "Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes.", "Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.", "Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.", "To serve, pour the soup into a warm bowl and garnish with the spinach leaves." ]

[ "1 tbsp olive oil", "½ red onion, chopped", "1 large sweet potato, peeled and chopped", "1 clove garlic, finely chopped", "1 courgette, chopped", "pinch of cinnamon", "2 cardamom pods, lightly crushed", "pinch chilli flakes", "pinch coriander seeds", "1 tomato, finely chopped", "pinch paprika", "100ml/3½fl oz hot water" ]

[ "Heat the oil in a saucepan, then add the red onion, sweet potato and garlic. Cook for 3 minutes.", "Add the courgette, together with the cinnamon, cardamom, chilli flakes, coriander seeds, tomato, paprika and hot water. Place over a low heat and simmer for 10 minutes. Serve." ]

[ "½ sweet potato, skin on, cut into wedges", "2 tbsp olive oil", "salt and freshly ground black pepper", "1 tbsp soy sauce", "1 tbsp ketchup", "1 tsp Dijon mustard", "1 tbsp olive oil", "100g/3½oz minced beef", "1 clove garlic, chopped", "1 tbsp chopped chives", "2 tbsp chopped coriander", "1 tbsp soy sauce", "100g/3½oz yoghurt", "½ clove garlic, chopped", "handful of mint, chopped", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the sweet potato wedges on a baking tray and drizzle with the oil. Season with salt and freshly ground black pepper, then place into the oven for 15 minutes.", "Remove from the oven and brush with the soy, ketchup and mustard.", "Make the spiced beef. In a hot non-stick frying pan, heat the oil, then add the beef. Cook for 5 minutes until browned and completely cooked through.", "Add the garlic and cook for a further 2 minutes. Finish by stirring in the chives, coriander and soy. Take off the heat.", "Make the yoghurt dip. In a bowl mix the yoghurt with the garlic and mint, then season with salt and freshly ground black pepper.", "To serve, place the sweet potato wedges on the plate and top with the spiced beef and a dollop of the yoghurt dip." ]

[ "170g/6oz rolled oats", "170g/6oz raisins or sultanas", "110g/4oz dried apricots, roughly chopped", "110g /4oz hazelnuts, split in half and roasted", "350ml/12fl oz fresh apple juice", "2 apples (coxes or granny smiths) peeled and coarsely grated", "1 small tub Greek or natural yoghurt", "4 ripe apricots, roughly chopped", "clear honey to serve" ]

[ "In a large bowl mix together the oats, raisins, apricots and hazelnuts. Pour over the apple juice and leave for 10-15 minutes to allow the oats and dried fruit to soak up the juice.", "Divide the muesli between 6 glass bowls and top with the grated apple. Spoon on a dollop of yoghurt and drizzle over some honey. Serve immediately." ]

[ "675g/1½lb floury potatoes, peeled and cut into 2.5cm (1in) cubes", "6 rashers smoked, streaky bacon, cooked until crisp", "2 large dill cucumbers, diced", "2 hard-boiled eggs, chopped", "4 spring onions, chopped", "salt and freshly ground black pepper", "1 tbsp lemon juice", "1 tbsp chopped dill", "1 tbsp snipped chives", "1 tbsp mayonnaise", "3 tbsp soured cream" ]

[ "Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.", "Combine the potatoes with the crumbled crispy bacon, the diced cucumber, eggs and spring onions. Season.", "Combine the remaining ingredients to make the dressing.", "Fold enough of the dressing into the salad to make it creamy.", "Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.", "Serve." ]

[ "500g/1lb 2oz fish fillets (whiting, pollock, coley, etc)", "½ red pepper, chopped", "2 red chillies, chopped", "2 tbsp coriander", "3 spring onions, finely chopped", "2 cloves garlic, chopped", "1 stalk lemongrass, tender part only, chopped", "1 tbsp fish sauce", "125ml/4fl oz coconut milk", "1 whole egg", "125g/4½oz green beans", "vegetable oil", "2 cucumbers peeled, halved lengthways and de-seeded", "35g/1¼oz caster sugar", "50ml/2fl oz rice vinegar", "2 hot chillies, finely diced", "2 shallots, finely diced", "2 tbsp chopped coriander leaves", "40g/1½oz roasted peanuts, chopped", "½ tbsp nam pla (fish sauce)" ]

[ "Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste.", "Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.", "Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.", "Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.", "For the salad, cut the cucumber in to 5mm (¼in) slices", "Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.", "Sprinkle with the peanuts and fish sauce just before serving." ]

[ "1 bunch coriander, washed", "12 mint leaves, washed", "1 tsp salt", "3 cloves garlic, crushed", "2 green chillies, seeds removed", "3 tbsp fresh lime juice", "1 tbsp fish sauce (nam pla)", "2 tbsp caster sugar", "2 tsp peeled and chopped ginger", "4 x 175g/6oz salmon fillets", "450g/1lb pak choi", "1 tbsp sesame oil", "1 tbsp vegetable oil", "1 clove garlic, thinly sliced", "85g/3oz spring onions, finely sliced", "2 red chillies, de-seeded and finely sliced", "salt and freshly ground black pepper", "1 tbsp soy sauce" ]

[ "In a food processor, blend together the coriander leaves and stalks, the mint leaves, salt, garlic and chillies to make a paste.", "Add the lime juice, fish sauce, one tablespoon of the caster sugar and one teaspoon of the ginger, and process until smooth. Spoon the sauce into a bowl and combine with the salmon. Marinate for 20 minutes.", "Boil water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam it for 6-8 minutes.", "Blanch the pak choi in boiling salted water for two minutes, drain and refresh.", "In a wok, heat the sesame oil and vegetable oil. When hot, add the garlic, spring onions, chillies and the remaining ginger. Cook for one minute.", "Add the soy sauce, the remaining caster sugar and the pak choi. Toss to warm through. Season to taste.", "Place the pak choi in the centre of a serving plate and put the steamed salmon on top. Serve immediately with the salad." ]

[ "1 tbsp olive oil", "150g/5oz king prawns, cut in half", "150g/5oz squid, cut into strips", "150g/5oz crab meat", "1 tbsp toasted sesame oil", "2 tbsp sweet chilli sauce", "1 tbsp Thai fish sauce (nam pla)", "2 tbsp lime juice", "1 tbsp clear honey", "2 red chillies, finely sliced", "2 tbsp chopped fresh coriander", "1 tbsp chopped fresh mint leaves", "2 tbsp sesame seeds", "4 fresh kaffir lime leaves, very finely shredded", "3 heads of chicory, leaves separated to give you approximately 30 neat 'boats' for the filling" ]

[ "Heat a frying pan until hot, then add the oil and stir fry the prawns for 1-2 minutes. Then add the squid and cook for one more minute. Add the crab meat and heat through. Remove from the heat and place in a bowl.", "Combine all the other ingredients, except the chicory, and pour onto the seafood. Stir gently and leave to marinate for 30 minutes.", "To serve, drain the seafood of any excess liquid and divide the mixture between the chicory boats." ]

[ "1 bunch coriander, washed", "12 mint leaves", "1 tsp chopped fresh ginger", "3 cloves garlic, crushed", "1 tsp salt", "1 large red chilli, finely chopped", "juice of 2 limes", "1 tbsp nam pla (fish sauce)", "2 x 175g/6oz salmon fillets", "4 bok choi, cut in half lengthways", "basmati rice, washed in cold water until the water runs clear", "1 chilli, finely sliced", "1 bunch coriander, roughly chopped", "pinch salt", "1 lime, cut into wedges" ]

[ "In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth.", "Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes.", "Pour the rice into a pan of boiling water and cook according to the packet instructions.", "Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender.", "Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates.", "Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime." ]

[ "small bunch of coriander, washed", "12 mint leaves, washed", "½ tsp of salt", "2 garlic cloves, crushed", "2 green chillies, de-seeded and chopped", "3 tbsp fresh lime juice", "1 tbsp golden caster sugar", "1 tsp peeled and chopped ginger", "1 tbsp fish sauce (nam pla)", "4 x 125g/4½oz salmon fillets", "4 heads pak choi", "100g/3½oz rice noodles", "1 clove garlic, finely chopped", "2 tbsp soy sauce", "2 tbsp honey", "5cm/2in piece ginger, finely chopped", "200ml/7fl oz chicken stock" ]

[ "In a food processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth.", "Spoon the sauce into a heat-proof bowl and combine with the salmon, then marinate for 20 minutes.", "Boil some water in the bottom half of a steamer.", "Place the bowl with the marinated salmon on top and steam for 6-8 minutes.", "Blanch the pak choi and rice noodles for 1-2 minutes in boiling salted water, then drain and place in bowl.", "Add the garlic, soy sauce, honey, ginger and chicken stock and toss to combine.", "Serve with the steamed salmon." ]

[ "115g/4oz plain flour", "large pinch of salt", "freshly ground black pepper", "4 large free-range eggs", "300ml/½ pint milk", "2 tbsp/30g fresh thyme leaves", "8 good quality pork, beef or vegetarian sausages", "2 tbsp/30g Dijon mustard", "2 tbsp/30g of beef dripping or white vegetable fat for vegetarians", "knob of butter, to serve" ]

[ "To make the batter, sift the flour into a large bowl. Add the salt and pepper.", "Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.", "Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.", "Preheat the oven to 200C/400F/Gas 6.", "Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.", "Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.", "Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.", "Serve seasoned with black pepper and a large knob of butter." ]

[ "1 tbsp olive oil", "2 onions, sliced", "2 garlic cloves, finely chopped", "2 x 400g/14oz cans of chopped tomatoes", "125ml/4fl oz vegetable or fish stock", "salt and freshly ground black pepper", "4 x 200g/7oz firm white fish fillets", "2 handfuls baby spinach leaves", "1 tbsp chopped fresh basil", "12 new potatoes, diced and boiled" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Heat a deep frying pan over a medium heat.", "Add the oil, onions and garlic and cook for eight minutes, until the onion is soft.", "Add the tomatoes, stock and seasoning, and stir to combine.", "Cook uncovered until the mixture has reduced and thickened slightly, which should be about ten minutes.", "Place the fish in a baking dish, top with the tomato mixture and cook in the preheated oven for 12 minutes.", "To serve, remove the fish from the sauce, and keep warm.", "Stir the spinach and basil into the sauce, and cook until the spinach has wilted.", "Spoon the sauce over the fish and serve immediately with the boiled new potatoes." ]

[ "275g/10oz plain chocolate (70% cocoa solids)", "275g/10oz unsalted butter", "175g/6oz plain flour", "1 tsp baking powder", "325g/12oz caster sugar", "4 large eggs, lightly beaten", "1 tsp vanilla essence", "85g/3oz milk chocolate, cut into large chunks", "85g/3oz white chocolate, cut into large chunks", "85g/3oz pecans, broken into pieces and lightly roasted" ]

[ "Preheat the oven to 180C/360F/Gas 4. Line a 30 x 20 x 3.5cm (12 x 8 x 1½in) tin with lightly buttered greaseproof paper or foil.", "Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.", "Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, the chocolate chunks and the nuts.", "Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for around 25 minutes. When cooked, the top should be firm but the inside should feel soft. Allow to cool in the tin. Remove the brownies from the tin and cut into squares to serve." ]

[ "275g/10oz plain chocolate (70% cocoa solids)", "275g/10oz unsalted butter", "85g/3oz pecans, broken into pieces", "85g/3oz milk chocolate, cut into large chunks", "85g/3oz white chocolate, cut into large chunks", "175g/6oz plain flour", "1 tsp baking powder", "4 large eggs, lightly beaten", "1 tsp vanilla essence", "325g/12oz caster sugar" ]

[ "Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.", "Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.", "Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.", "Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares." ]

[ "50g/1¾oz tinned tuna, drained", "50g/1¾oz cherry tomatoes, chopped", "15g/½oz fresh parsley, chopped", "25g/1oz jalapeno peppers", "20cm/8in slice baguette, cut in half lengthways", "25g/1oz cheddar cheese, grated", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the tuna, cherry tomatoes, parsley and jalapeno peppers into a bowl and mix well.", "Spoon the tuna mixture onto the baguette then sprinkle over with grated cheddar and salt and freshly ground black pepper, to taste.", "Place onto a baking sheet then into the oven to bake for 5-6 minutes, or until the cheese has melted.", "To serve, slice in half and place on a warm plate." ]

[ "1 tbsp olive oil", "25g/1oz unsalted butter", "1 large onion, peeled and finely chopped", "4 garlic cloves, peeled and finely chopped", "2.5cm/1in knob of fresh ginger, peeled and grated", "1 red chilli, de-seeded and finely chopped", "8 green cardamom pods, slightly crushed", "1 tsp ground cumin", "1 tbsp ground turmeric", "½ tsp chilli powder", "1 tsp garam masala", "1 tsp ground coriander seeds", "2 large potatoes, peeled and cut into cubes", "1 butternut squash, peeled, seeds removed and cut into cubes", "570ml/1pt chicken or turkey stock", "125ml/4fl oz yoghurt", "85ml/3fl oz double cream", "1 tbsp lemon juice", "6 large handfuls roast turkey, chopped", "1 tbsp fresh coriander leaves, chopped" ]

[ "Heat the oil and butter in a large non-stick casserole pot.", "Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.", "Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.", "Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.", "Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.", "Stir in the yoghurt and cream, then add the lemon juice.", "Add the cooked turkey, fold in and simmer to heat through.", "Sprinkle with coriander leaves and serve immediately." ]

[ "4 175g/6oz veal escalopes or 4 275g/10oz chops", "8 fresh sage leaves, 4 finely chopped", "50g/2oz parmesan cheese, freshly grated", "salt", "freshly ground black pepper", "4 thin slices Parma ham", "50g/2oz unsalted butter", "1 tbsp olive oil", "4 roasted peppers", "1 ball buffalo mozzarella, cut into 8 slices", "4 tbsp dry white wine", "4 tbsp veal stock", "300g/10½oz green beans", "1 tbsp olive oil", "handful chopped mint", "1 lemon, juice only", "1 clove garlic, sliced thinly" ]

[ "Place the escalopes or chops on a board, cover them with cling film and beat each one with a meat mallet or rolling pin until they are about 5mm/¼in thick.", "Place one sage leaf in the centre of each escalope, sprinkle with parmesan, and season with a scant amount of salt and a decent grinding of black pepper. Top each with one slice of Parma ham, pushing down so the ham seals itself to the escalope.", "Heat half the butter and the oil in a large, heavy-based frying pan. Cook the escalopes, Parma ham side down, for two minutes, then turn them over and cook for a further one minute on the other side. Remove and set aside to keep warm, ham side up, reserving the pan and it's juices.", "Preheat your grill. Place two slices of pepper and mozzarella on each escalope, then grill the escalopes until the cheese is melting.", "Meanwhile, add the chopped sage to the frying pan and cook for 30 seconds. Pour in the wine and stock and boil to emulsify and reduce by half. Whisk in the remaining butter and season to taste.", "Place one escalope on each of four warmed plates, spoon over the sage butter sauce and serve with new potatoes.", "For the green beans - steam the green beans until tender.", "Toss with the remaining ingredients and serve." ]

[ "3 tbsp vegetable oil", "2cm/¾in piece ginger, grated", "1 large garlic clove, crushed", "3 onions, chopped", "250ml/8¾fl oz water", "4 tomatoes, chopped", "2 tsp chopped fresh coriander", "1 tsp ground cumin", "½ tsp turmeric powder", "¼ tsp chilli powder", "½ tsp paprika", "½ tsp garam masala", "2 bay leaves", "4 cardamoms, broken slightly open", "1½ tsp salt", "1 tbsp vegetable oil", "2 onions, chopped", "2cm/¾in piece ginger, grated", "3 garlic cloves, crushed", "2 tomatoes, chopped", "200g/7¼oz cauliflower florets", "250g/8¾oz tinned chickpeas, drained and rinsed", "2 tsp salt", "250g/8¾oz baby spinach leaves", "2-3 fresh green chillies, finely chopped", "1 tbsp chopped fresh coriander", "1 tsp garam masala", "naan bread" ]

[ "Heat the oil in a saucepan then add the ginger and garlic and stir.", "Add the onions and stir-fry for five minutes until they are translucent.", "Add the water and bring to the boil.", "Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes.", "Remove the bay leaves and cardamom pods, and liquidise the rest in a blender.", "Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown.", "Add the ginger and garlic, stir well, and cook for one minute.", "Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce).", "Turn the heat to low, cover and simmer until the cauliflower is just tender.", "Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down.", "Stir in the coriander.", "Just before serving, sprinkle the garam masala on top.", "Serve with naan bread or chapatis." ]

[ "1 punnet cherry tomatoes", "¼ pint/150ml chilli-flavoured vodka", "½ lemon, juice of", "1 tbsp dry sherry", "6 drops Tabasco sauce", "1 tsp Worcestershire sauce", "celery salt, to taste" ]

[ "Prick the tomatoes all over with a cocktail stick. Soak the tomatoes in a mixture of the next seven ingredients.", "Chill until ready to eat. When eating, sprinkle with celery salt. The remaining liquid can be drunk as shots - or used as a base for an excellent Bloody Mary." ]

[ "2 tbsp light vegetable oil, plus a little extra for brushing", "1 black pudding, cut into 1cm/½ in thick slices", "12 king scallops", "salt and freshly ground pepper", "55g/2oz unsalted butter", "6 spring onions, finely sliced", "175g/6oz frozen peas", "1 tsp golden caster sugar", "300ml/½ pint vegetable stock", "2 tbsp fresh mint leaves, roughly chopped", "150ml/5¼fl oz double cream", "sprigs of fresh mint, to garnish", "sherry vinegar, boiled until reduced by half, to garnish" ]

[ "For the pea and mint purée, heat a medium non-stick deep frying pan and melt half the butter until hot and foaming. Add the spring onions and cook until soft.", "Add the peas, caster sugar, stock and remaining butter and stir together. Place a circle of greaseproof paper over the top of the mixture and allow to sweat for about 4-5 minutes.", "Remove the paper and stir in the mint leaves and cream. Cook for another minute until all the liquid has evaporated.", "Transfer into a food processor and blend until almost smooth, leaving some texture in the mixture. Set aside until ready to use.", "For the scallops and black pudding, heat the vegetable oil in a frying pan and gently fry the black pudding slices until crisp. Remove from the pan and keep warm.", "Lightly brush a heavy-based frying pan with a little extra vegetable oil and place it over a high heat until very hot.", "Season the scallops with a little salt then place them in the hot pan and sear for one minute on each side, until browned. Remove from the pan.", "Place a generous spoonful of the mint purée on each of four warm serving plates.", "Arrange the scallops and black pudding slices in overlapping layers on top of the purée.", "Drizzle the sherry vinegar reduction over the warm scallop salad and serve immediately, sprinkled with fresh mint." ]

[ "1 tbsp olive oil", "4 spring onions, finely chopped", "handful fresh parsley, chopped", "150ml/¼ pint hot vegetable stock", "bunch watercress, chopped (a tablespoon reserved for garnish)", "150ml/¼ pint double cream", "salt and freshly ground black pepper", "2 tbsp olive oil", "3 slices ciabatta bread", "75g/2½oz Taleggio cheese, sliced", "freshly ground black pepper" ]

[ "To make the soup, heat the olive oil in a small saucepan over a medium heat, add the spring onions and sweat for 2 minutes or until softened.", "Add the fresh parsley, stock and watercress and simmer for five minutes.", "Add the cream, season, to taste, with salt and freshly ground black pepper and simmer for another minute.", "Blend with a hand blender until smooth and pour into a bowl.", "To make the crostini, preheat the grill to high. Rub the olive oil onto the ciabatta bread and top with the Tallegio slices. Season, to taste, with black pepper and place under the grill for 2-3 minutes, until melted and just turning golden-brown.", "To serve, place the bowl of watercress soup onto a large plate with the crostini placed alongside." ]

[ "675g/1½lb plain mashed potato, still hot", "225g/8oz kale or savoy cabbage, cooked and chopped", "225g/8oz carrots, peeled, cooked and roughly mashed", "125ml/4fl oz double cream", "125ml/4fl oz milk", "6 spring onions, sliced", "55g/2oz butter, melted" ]

[ "In a large bowl combine the hot mashed potato with the cooked kale or savoy cabbage and carrots.", "In a medium saucepan gently heat the double cream and milk.", "Add the spring onions and continue to cook on a low heat until the spring onions have softened and cooked.", "Fold the creamy spring onion mixture into the mashed vegetables.", "Place in a warmed dish.", "Indent the surface of the mixture and pour the melted butter over the top to form a puddle of butter.", "Serve." ]

[ "4 tbsp extra-virgin olive oil", "20 small carrots, scrubbed well but not peeled, carrot tops reserved", "40g/1½oz delicate carrot tops, stems removed (from above)", "small handful of basil leaves", "1 tbsp lemon juice", "225g/8oz Burrata mozzarella, at room temperature, drained, sliced", "sea salt", "100g/3½oz delicate carrot tops (from above), stems removed, roughly chopped", "small handful of basil leaves", "55g/2oz walnut halves", "25g/1oz Parmesan, finely grated", "1 garlic clove, halved lengthwise", "1 tsp sea salt", "110ml/3¾fl oz extra-virgin olive oil" ]

[ "Position a rack in the centre of the oven and preheat the oven to its highest temperature.", "Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil.", "Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly.", "Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves.", "Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well.", "To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed.", "To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing." ]

[ "4 large mackerel fillets", "8 cardamom pods, seeds only, crushed", "3cm/1in piece fresh horseradish, grated", "salt and freshly ground black pepper", "1kg/2lb 2oz new potatoes, washed", "300g/11oz cauliflower, cut into florets", "300g/11oz green beans, trimmed", "3 tbsp extra virgin olive oil", "12 salted anchovy fillets, rinsed and drained", "20g/¾oz salted capers, soaked in water for 2 hours", "1 garlic clove, finely sliced" ]

[ "Preheat the grill to its highest setting.", "Place the mackerel fillets flesh-side up onto a grill tray. Sprinkle with crushed cardamom seeds and the grated horseradish and season lightly with salt and freshly ground black pepper.", "Place under the grill for 3-4 minutes, then turn and cook the other side for 30 seconds, or until the fish is just cooked through.", "For the salad, place the potatoes into a pan of water, bring to the boil and simmer until tender. Drain and leave until cool enough to handle, then peel off the skins.", "Meanwhile, bring a large pan of salted water to the boil. Add the cauliflower and cook for three minutes.", "Add the beans and cook the cauliflower and beans for three minutes, or until just tender. Drain and set aside.", "Heat a frying pan until hot, add the olive oil, anchovy fillets, capers and garlic and fry for one minute.", "Add the potatoes, cauliflower and green beans and mix together well.", "To serve, place equal portions of the salad into the centre of each dish. Top each with two mackerel fillets and drizzle over any pan juices from the salad." ]

[ "180g/6oz organic pork loin, trimmed", "1 lemon, zest only", "1 small bunch fresh thyme, leaves only, chopped", "salt and freshly ground black pepper", "3 tbsp extra virgin olive oil, plus extra for drizzling", "3 small violet artichokes, quartered", "3 small courgettes", "1 garlic clove, finely chopped", "1 punnet micro cress (you can substitute normal cress)" ]

[ "Cut the pork loin into four equal-sized pieces. Lay the pieces between two pieces of cling film and bash with a meat mallet or rolling pin until very thin.", "Lay the flattened pork pieces onto a plate and sprinkle with half of the lemon zest and half of the chopped thyme. Season well with salt and freshly ground black pepper.", "Heat two tablespoons of the olive oil in a frying pan over a low heat. Add the artichoke quarters and fry, turning occasionally.", "Chop the courgettes to the same size as the artichoke pieces and add to the pan when the artichokes are just beginning to become golden-brown and tender.", "Add the garlic and the remaining lemon zest, thyme leaves and a splash of water. Stir gently and add one more tablespoon of the olive oil. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and set aside in a warm place.", "Meanwhile, heat a griddle pan until smoking. Add the flattened pieces of pork loin (you may have to do these in batches). Cook for 1-2 minutes on each side, or until golden-brown griddle marks are formed on both sides and the pork is cooked through.", "To serve, place a piece of pork loin onto a serving plate and arrange some of the artichokes and courgettes on top. Place another pork piece over the top, then add another layer of vegetables. Repeat this layering until all of the pork pieces are used up. Snip some micro cress around the plate and finish with a drizzle of olive oil." ]

[ "10 tbsp extra virgin olive oil", "1 large bulb fennel, trimmed, finely sliced, fronds reserved and finely chopped", "2 small onions, finely chopped", "1 heaped tsp fennel seeds, crushed", "2-3 small fresh red chillies, finely chopped", "600g/llb 6oz sardines, scaled, gutted and filleted (you can ask your fishmonger to do this for you)", "75g/3oz raisins", "50g/2oz pine nuts", "175ml/6fl oz white wine", "175ml/6fl oz water", "salt and freshly ground black pepper", "450g/llb dried linguine", "1-2 lemons, zest and juice" ]

[ "Heat six tablespoons of the oil in a large frying pan over a low to medium heat. Add the fennel, onions, fennel seeds and chillies, then half-cover the pan with a lid. Fry gently for 18-20 minutes, or until the vegetables have softened but not coloured.", "Add half of the sardines and all of the raisins and pine nuts and stir until well combined. Remove the lid from the pan, then continue to cook over a low heat for a further 8-10 minutes, stirring and crushing the ingredients with a wooden spoon every now and then, until the sardines have fallen apart and the mixture is well combined.", "Increase the heat, add the white wine and water and bring the mixture to a simmer, stirring well. Continue to simmer until the volume of liquid has reduced by half, then return the temperature to a low heat and simmer the sauce very slowly for a further 4-5 minutes, or until it has thickened. Season, to taste, with salt and freshly ground black pepper.", "Arrange the remaining sardine fillets, skin-side up, on top of the sarde sauce, side by side, then drizzle over two tablespoons of the extra virgin olive oil.", "Cover the pan again with the lid and cook the sardines and sauce over a low heat for 7-10 minutes, or until the sardine fillets are cooked through. (NB: There is no need to stir the mixture at this stage.)", "Meanwhile, cook the linguine according to packet instructions in a large pan of boiling, salted water. When the pasta is al dente, drain well.", "Add the sarde sauce, cooked whole sardine fillets and the remaining two tablespoons of olive oil to the pan with the cooked pasta in it and mix well until the linguine is coated in the sauce.", "To serve, divide the pasta con sarde equally among four serving plates. Squeeze a little lemon juice, to taste, over each serving. Garnish with the lemon zest and reserved fennel fronds." ]

[ "125ml/4fl oz chardonnay vinegar", "50g/2oz caster sugar", "2 lemons, Amalfi if possible", "125ml/4fl oz extra virgin olive oil", "25g/1oz sugar", "75g/3oz salt", "20g/¾ oz lemon zest", "10g/½ oz lime zest", "10g/½ oz coriander seeds, gently toasted in a dry pan and lightly crushed", "2g black peppercorns, gently toasted in a dry pan and lightly crushed", "2 fresh mackerel", "1 cucumber", "olive oil, for drizzling and frying", "3 tbsp finely chopped shallots", "1 garlic clove, very finely chopped", "2½ tbsp Chardonnay vinegar", "150g/5oz broad beans, podded, blanched, peeled", "150g/5oz fresh peas, podded, blanched", "2 tbsp chopped dill", "2 tbsp chopped flatleaf parsley", "2 tbsp pea shoots", "salt and freshly ground black pepper" ]

[ "For the pickled lemons, in a pan over a gentle heat mix 150ml/5fl oz water, the vinegar and sugar together.", "When the sugar has dissolved, remove from the heat and set aside to cool.", "Thinly slice the lemons, discarding the seeds, and place the lemons into the pickling liquid.", "Place in the fridge for 48 hours before using.", "To make the dressing, take the olive oil and 110ml/4fl oz of the pickled lemon juice, mix well and reserve.", "For the mackerel place the sugar, salt, lemon and lime zest, coriander seeds and peppercorns in a bowl and mix well. Lay onto a tray and set to one side.", "Gut and fillet the mackerel. Run the tip of a sharp filleting knife down either side of the pin bones and bloodline in the centre of each fillet and gently remove this area by pulling it away with a pair of fish tweezers. Spread the citrus cure on to a tray and place the fish fillets on it, flesh-side down.", "Cover with cling film and refrigerate for two hours.", "Rinse the fillets under cold running water to remove the cure then pat dry with kitchen paper.", "Heat a griddle pan until very hot.", "Lightly rub the mackerel skin with olive oil, place skin side down on to the griddle for two minutes, remove and continue to plate the dish.", "For the garnish juice a third of the cucumber and reserve the juice.", "Peel the remaining cucumber and then cut the 4 sides off the cucumber to leave you with a rectangle heart of the cucumber.", "Cut the cucumber sides into 5mm/¼in pieces and set aside.", "Heat a griddle pan until very hot.", "Season the cucumber hearts and drizzle with olive oil, place on the griddle and cook for two minutes per side until lightly coloured and soft.", "In a hot pan, pour a thin layer of olive oil and add the cut cucumber pieces. Leave to colour on one side, then gently turn to colour further.", "Reduce the heat and add the shallots and garlic and cook for two minutes.", "Deglaze the pan with the Chardonnay vinegar and reduce until almost all gone.", "Add four tablespoons of the cucumber juice, broad beans, peas and herbs and heat gently to ensure the mixture remains moist. Season with salt and freshly ground black pepper.", "To serve, pour the vegetables into the centre of a large plate, lay the grilled fillets of mackerel on top. Lay the pickled lemon slices over and around.", "In a bowl dress the pea shoots with the lemon dressing and place onto the mackerel.", "Sprinkle with a little more lemon dressing and a generous pinch of sea salt.", "Sprinkle with broad bean flowers if you have had the satisfaction of growing your own broad beans." ]

[ "5g/⅛oz sugar", "4g/⅛oz salt", "35g/1¼oz white soy sauce", "72g/2½oz Chardonnay vinegar", "20g/¾oz dried dulse", "200g/7oz carrots", "175g/6oz button mushrooms", "85g/3oz fennel", "85g/3oz celery", "40g/1½oz olive oil", "250g/9oz leeks, white part only, sliced", "175g/6oz onions, sliced", "1 bay leaf", "4 thyme sprigs", "25g/1oz flatleaf parsley", "250g/9oz palourde clams", "olive oil, for frying", "6 scallops", "5g/⅛oz chopped garlic", "80g/2¾oz vegetable stock (from above)", "20g/¾oz marsh samphire", "10g/⅓oz rock samphire", "5g/⅛oz chopped fresh coriander", "30g/1oz spring onions, sliced finely and soaked in a bowl of water", "15g/½oz pickling liquid from the dulse (from above)", "20g/¾oz pickled dulse, plus a couple pieces for garnish (from above)", "squeeze lemon" ]

[ "For the pickled dulse, add the sugar and salt to 360g/12¼oz of water in a pan. Place over a medium heat and stir until dissolved. Remove from the heat, add the soy sauce and vinegar and leave to fully cool.", "Thoroughly wash the dried dulse in cold running water to remove any sand. Place in a bowl of fresh water and leave to soak for 10 minutes.", "Strain the dulse and leave it to drain.", "Add the rehydrated dulse to the cooled pickling liquid. Place the pickled dulse into the fridge to pickle for 24 hours before using.", "For the vegetable stock, grate the carrots, mushrooms, fennel and celery in a food processor using the grating blade.", "Heat the olive oil in a large pan, add the grated sliced vegetables and fry without colouring them for five minutes. Add the bay and thyme.", "Add 1.5 litres/2½ pints of cold water to the pan and bring to the boil. Skim off any scum or impurities that rise to the surface with a spoon. Gently simmer for 30 minutes.", "Remove from the heat, add the parsley and leave to infuse for 20 minutes.", "Pass the stock through a fine sieve and discard the vegetables. Remove any fat from the surface of the stock. Refrigerate until required.", "For the scallop, samphire and clam broth, rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. Do not leave them for any longer than this.", "Heat a dash of olive oil in a lidded pan and cook the scallops until light golden-brown. Remove and set aside in a warm place to rest while you complete the dish.", "Add a little more olive oil to the pan if necessary, add the washed clams and cook on a high heat for one minute.", "Add the chopped garlic and cook for a further minute. Add 80g/2¾oz of the vegetable stock (the rest can be used for another recipe). Tip in both types of samphire and place the lid on top. Cook for a further minute, or until the clams are opened.", "Add the chopped coriander. Drain the sliced onions and add them to the pan, along with 15g/½oz of the pickling liquid, 20g/¾oz of the pickled dulse and a squeeze of lemon juice.", "To serve, place a small spoon of the broth mixture into the centre of each of two bowls. Arrange the three scallops around and spoon the remaining clams and samphire around. Place a couple of larger pieces of pickled dulse in and around to serve." ]

[ "450ml/¾ pint vegetable stock", "100ml/3½fl oz coconut water", "1 slice ginger", "3 Jerusalem artichokes, peeled and cut into 1.5cm/0.5in pieces", "1 large handful sea beet leaves", "10 stems sea kale", "10 wild garlic leaves", "35ml/1fl oz white soy", "2 small cloves garlic", "5 dried chillies", "sea salt", "5g flat leaf parsley, chopped", "½ lime, zest only", "olive oil, to bind", "2 pinches bonito flakes", "½ lime, kept whole", "1 clove garlic", "5 wild garlic leaves", "2 slices ginger", "2 brill fillets (100-110g each)", "sea salt and freshly ground black pepper", "4 sprigs fresh coriander, chopped", "2 fresh red chillies, sliced" ]

[ "For the broth, place the vegetable stock, coconut water and slice of ginger in a pan and bring to the boil. Reduce the heat, add the Jerusalem artichokes and simmer until tender, around 10 minutes.", "Meanwhile, crush the garlic, dried chilli and salt in a pestle and mortar to a paste.", "For the fish, mix the parsley with the lime zest and a small amount of olive oil to combine and use to coat one side of the brill fillets. Place the fish on a piece of parchment paper in a steaming basket and set to one side.", "Pour 500ml water into a separate pan that your steaming basket fits on top of and add the bonito flakes, half a lime, the garlic clove, wild garlic and ginger, then bring to the boil. Place the steaming basket over the pan and steam for 5-7 minutes, until just cooked through.", "When the Jerusalem artichokes are tender, add the sea beet leaves, sea kale, wild garlic and white soy to the broth and simmer for a further minute. Stir in the chilli paste to taste.", "To serve, spoon some of the broth into a bowl and place the brill on top and season with salt and pepper. Spoon some of the sea vegetables on top of the fish and around the bowl, sprinkle with coriander and chilli and eat straight away." ]

[ "4 medium floury potatoes, such as Maris Piper or King Edward, peeled, washed and cut into quarters", "300g/10½oz sweetcorn kernels", "2 tbsp olive oil", "1 medium onion, chopped", "3 chorizo sausages, cut into 1cm/½in cubes", "2 free-range egg yolks", "pinch salt", "½ tsp Dijon mustard", "1 tbsp white wine vinegar", "200ml/7fl oz sunflower oil", "25ml/1fl oz olive oil", "salt and freshly ground black pepper", "1 tbsp gherkins, finely chopped", "½ tbsp capers, drained, rinsed, finely chopped", "2 tbsp finely chopped fresh parsley", "1 tbsp finely chopped fresh marjoram", "1 tbsp finely chopped fresh coriander", "1 lemon, juice only", "2 tbsp sunflower oil", "4 x 200g/7oz sirloin steaks" ]

[ "For the potatoes, boil the potatoes in a pan of salted water for 8-10 minutes, or until just tender.", "Add the sweetcorn kernels and continue to boil for a further 1-2 minutes, then drain well and set aside.", "Heat the oil in a large frying pan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened.", "Add the chorizo and continue to fry for 3-4 minutes, or until crisp and coloured.", "Increase the heat and add the cooked potatoes and sweetcorn. Stir just enough to coat the potatoes in the oil released by the chorizo. Remove the pan from the heat and set aside. Keep warm.", "For the tartare sauce, in a bowl, mix together the egg yolks, salt, mustard and white wine vinegar until smooth and well combined.", "In a separate bowl, mix together the sunflower oil and olive oil, then add the oil mixture to the egg mixture, a drop at a time, whisking continuously, until the mixture has thickened and emulsified.", "When all of the oil mixture has been incorporated into the egg mixture, season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.", "When the tartare sauce is ready to serve, stir the remaining tartare sauce ingredients into the emulsified egg and oil mixture until well combined.", "For the steaks, heat the oil in a large heavy-based frying pan over a high heat. When the oil is smoking, add the sirloin steaks (add them in batches if they do not all fit comfortably in the pan).", "Fry the steaks for 2-3 minutes on each side (for medium-rare), or for longer if you prefer your meat well-done. Remove from the pan and set aside to rest for 4-5 minutes.", "To serve, place one of the steaks into the centre of each of four serving plates. Spoon the potato and chorizo mixture alongside. Place a spoonful of the tartare sauce on top of the potato and chorizo mixture." ]

[ "2 tbsp vegetable oil", "½ tsp cumin seeds", "½ tsp fennel seeds", "2.5cm/1in piece of cinnamon stick", "2 green cardamom pods", "1 star anise", "1 bay leaf", "1 onion, finely chopped", "2 tbsp South African curry powder", "2 tomatoes, chopped", "1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices", "1 tbsp finely chopped fresh ginger", "1 tbsp finely chopped garlic", "10-12 curry leaves", "2 large potatoes, cut in cubes the same size as the meat", "salt", "2 tbsp finely chopped coriander leaves", "2 tbsp lime juice", "2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed", "coriander cress or sprigs, to garnish" ]

[ "Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.", "Add the onion and cook for 5–7 minutes until translucent.", "Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix.", "Cook on medium heat, stirring often, until you get a sauce-like consistency.", "Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.", "Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).", "Stir in the chopped coriander and lime juice.", "To serve, spoon into the hollows in the bread and garnish with coriander cress." ]

[ "4 tbsp cumin seeds", "2 tbsp coriander seeds", "10 green cardamom pods, bruised", "4 black cardamom pods, bruised", "8 cloves", "½ tsp nutmeg powder", "4 blades of mace", "1 tbsp black pepper", "2 star anise", "4 bay leaves", "1 dried red chilli", "150g/5½oz dry chickpeas, soaked in water overnight", "1 bay leaf", "1 black cardamom pod", "1 clove", "1 tsp salt", "100ml/3½fl oz vegetable or mustard oil", "6 cloves", "2 bay leaves", "3 black cardamom pods", "200g/7oz onions, sliced", "15g ginger-garlic paste", "1 tbsp coriander powder", "1 tsp mild red chilli powder", "1 tsp cumin powder", "1 tsp salt", "200g/7oz tomatoes, chopped", "2 tbsp coriander leaves, chopped", "½ tsp Punjabi garam masala", "1 tbsp sugar", "1 medium free-range egg", "300ml/10fl oz full-fat milk", "375g/13oz plain flour", "1 tsp baking powder", "½ tbsp salt", "2 tbsp vegetable oil", "3 tbsp melted ghee", "4 x 100g/3½oz lamb rump steaks", "1½ tbsp Punjabi garam masala", "salt, to taste", "1 red onion, sliced", "100g/3½oz baby plum tomatoes, sliced", "¼ cucumber, sliced", "2 tbsp chopped fresh coriander leaves", "1 lime, juice only" ]

[ "To make the garam masala, put all the ingredients in a dry pan over medium heat, shaking the pan to toast the spices evenly.", "Cool the spices for a minute and tip them into an electric blender and grind to fine powder, or use a pestle and mortar. Pass through a sieve and set aside.", "To cook the chickpeas, drain away the soaking water. Put the chickpeas in a pan of clean water with the bay leaf, cardamom, clove and salt and boil until cooked. Set aside until required.", "For the sauce, in a clean pan heat the oil and gently fry the cloves, bay leaf and black cardamom. Add the onions and cook until translucent. Add the ginger-garlic paste and cook well. Add dried powdered spices, salt, tomatoes and enough water to cover the mixture add the chickpeas and simmer for 30 minutes, or until the gravy thickens.", "For the naan bread, preheat the oven to 225C/200C fan/Gas 8 and place a thick baking tray into the oven to heat.", "Whisk together the sugar, egg and milk in a mixing bowl. In a separate bowl, combine the flour, baking powder and salt.", "Add the milk mixture to the flour mixture and knead lightly to make a soft dough - take care not to work the dough too much or it will become too stretchy.", "When all the ingredients are mixed thoroughly, cover with a damp cloth and leave to rest, in a warm place, for 15 minutes.", "Once rested, pour over the oil and knock the air out of the dough.", "Divide the dough into 8 equal-sized balls and roll out into a circle of approximately 10cm/4in diameter.", "Spread the circles on the hot tray in the oven. Bake for 4-5 minutes - you might need to turn the bread to ensure it is all cooked. You will also most likely need to cook the bread in batches. Brush with melted ghee.", "For the lamb, turn the oven down to 200C/180C Fan/Gas 6.", "Sear the rump on a hot pan to colour it on all sides. Dust the rump with the garam masala mixed with salt. Roast in the oven for 5-7 minutes, remove and rest for 3-4 minutes then slice.", "In a bowl, mix together the garnish ingredients.", "Put the chickpeas on a serving dish and sit the sliced lamb on top. Top with the garnish and serve hot with the naan bread." ]

[ "12 large prawns, head and tail left on, body peeled, de-veined", "4 tbsp ready-made chilli and garlic sauce", "150ml/5fl oz olive oil", "2cm/1in fresh root ginger, peeled and finely chopped", "3 garlic cloves, peeled and crushed", "90ml/3fl oz olive oil", "2 tbsp balsamic vinegar", "1 tsp caster sugar", "2 bunches mixed herbs (such as chervil, parsley, dill, mint, tarragon and basil)" ]

[ "For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour.", "Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).", "Set the prawns aside in a warm place while you make the salad and dressing.", "For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse.", "Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.", "Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated.", "To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway." ]

[ "500ml/18fl oz double cream", "100ml/3½fl oz instant coffee", "100ml/3½fl oz milk", "100g/3½ oz caster sugar", "1 vanilla pod, split, seeds scraped out with a knife", "7 gelatine leaves, softened in cold water", "200ml/7¼fl oz double cream", "200ml/7¼fl oz dark chocolate, at least 70 per cent cocoa solids, broken into small pieces" ]

[ "Place the double cream, coffee, milk, sugar and the vanilla pod (both seeds and split pod) in a pan. Bring to a simmer and stir thoroughly to ensure all the sugar is dissolved. Remove from the heat.", "Remove the gelatine from the cold water and squeeze to remove any excess liquid. Gradually whisk the gelatine into the warm milk mixture, ensuring it is evenly incorporated.", "Pour the mixture into four dariole moulds or ramekins and set in the fridge for at least two hours, preferably overnight.", "When ready to serve, dip each of the moulds into hot water to loosen. Turn out onto serving plates.", "For the chocolate sauce, bring the cream to a low simmer in a pan. Gradually add the chocolate, while stirring continuously, until it is all incorporated.", "Serve the panacotta with the hot chocolate sauce." ]

[ "1 large roasting chicken, cut into 8 pieces", "120g/4oz butter", "3 large onions, thinly sliced", "2 garlic cloves, finely chopped", "1 tbsp grated fresh ginger root", "2 cloves", "2 bay leaves", "2.5cm/1in cassia stick", "1 tsp turmeric", "2 tsp freshly ground black pepper", "¾ tbsp finely chopped fresh green/red chilli", "200ml/7fl oz chicken stock", "½ lemon, juice only", "salt and freshly ground black pepper", "fresh coriander leaves, to garnish", "200g/7oz rice, cooked according to packet instructions", "red onion, sliced into rings", "bacon, cut into thin strips and fried until crisp", "fresh coconut, grated", "peanuts", "1 free-range egg, hard-boiled and chopped" ]

[ "Heat a large frying pan until hot then add half of the butter and all of the chicken pieces. Fry the chicken, stirring frequently, until golden-brown on all sides, then remove from the pan and set aside.", "Melt the remaining butter in another large frying pan over a medium heat. Add the onion and fry for 3-4 minutes, until softened and golden-brown.", "Add the ginger and garlic and fry for one minute.", "Add the cloves, bay leaves, cassia stick, turmeric, black pepper and chillies and fry for 1-2 minutes to release the flavours.", "Add the chicken pieces and half of the stock. Reduce the heat and simmer for about 20 minutes until the chicken is tender and completely cooked through. (If necessary, add more stock during cooking to prevent the chicken from sticking to the pan.)", "Add the lemon juice, season, to taste, with salt and freshly ground black pepper and garnish with chopped coriander leaves.", "To serve, place a spoonful of cooked rice onto each of four plates and spoon the curry alongside. Sprinkle with red onion rings, crispy bacon, coconut, peanuts and hard-boiled egg." ]

[ "4 chicken legs, skin on", "1 tbsp ground turmeric", "1 tsp salt, or to taste", "4 tbsp vegetable oil", "2 onions, sliced", "400ml/14oz thick coconut milk", "4-6 young lime leaves, finely shredded", "1 tbsp palm sugar (or brown sugar)", "2 tbsp freshly squeezed lime juice", "350g/13oz shallots, roughly chopped", "4 garlic cloves", "1 tbsp chopped fresh root ginger", "1 small ginger flower, chopped (optional, available from some specialist Asian grocers)", "1 tsp chopped galangal", "1 tsp chopped turmeric root", "4-6 candlenuts or macadamia nuts", "2 stalks lemongrass, tough outer leaves removed, soft inner stem roughly chopped", "2 fresh red chillies, roughly chopped", "1 dried red chilli, broken up", "1 tsp blachan (shrimp paste), lightly fried until fragrant", "vegetable oil, for deep frying", "10 shallots, sliced", "mint leaves", "1 red chilli, sliced", "1 cucumber, sliced", "steamed rice, to serve" ]

[ "For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.", "Remove the marinated chicken from the fridge half an hour before you are ready to cook it.", "Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.", "To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.", "Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.", "Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant.", "Add the reserved chicken and cook for 5-7 minutes.", "Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.", "Add the lime juice and stir well.", "For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.", "To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside." ]

[ "200g/7oz fresh coconut, shell removed, flesh finely grated", "2 dried red chillies", "2 tbsp coriander seeds", "1 tbsp black peppercorns", "4 cloves", "3 tbsp vegetable oil", "2 onions, peeled, sliced", "1 green chilli, finely chopped", "½ tsp ginger and garlic paste (made by pounding together equal quantities of fresh root ginger and garlic)", "¼ tsp ground turmeric", "50ml/2fl oz tamarind pulp", "150ml/5fl oz coconut milk", "2-3 tbsp water", "2 tbsp finely chopped fresh coriander leaves", "2 tbsp butter", "4 x 500g/1lb 2oz cooked lobsters, shells cracked and meat removed", "boiled rice or green salad" ]

[ "For the spice paste, toast the grated coconut in a dry frying pan over a medium heat for 3-4 minutes, or until lightly browned, then tip onto a plate and set aside to cool.", "Return the pan to the heat and toast the dried chillies, coriander seeds, peppercorns and cloves for 2-3 minutes, or until lightly coloured and aromatic, then tip onto a plate and set aside to cool.", "Transfer the toasted spices and coconut into a food processor with a few tablespoons of water (or coconut milk) and blend to a smooth paste. Set aside.", "For the lobsters, heat two tablespoons of the vegetable oil in a wok and fry the onions and chilli for 5-6 minutes, or until coloured. Stir in the ginger and garlic paste and turmeric and fry for a further 2-3 minutes, then stir in the spice paste.", "Add the tamarind pulp to the pan and simmer for 2-3 minutes, then pour in the coconut milk and simmer for another 8-10 minutes. Add the water to thin out the mixture slightly, then stir in the coriander leaves.", "Heat the remaining vegetable oil in a non-stick frying pan and fry the lobster meat for 3-4 minutes, or until golden-brown all over. Add the butter to the pan and, when melted, spoon over the lobster to form a light glaze.", "To serve, spoon some of the sauce into four shallow serving bowls and divide the lobster meat equally among them. Serve with a bowl of boiled rice or green salad." ]

[ "1 tbsp finely chopped raw papaya", "1 tbsp finely chopped garlic", "1 tsp finely chopped green chilli", "1 tsp ground fennel seeds", "1 tsp freshly ground black pepper", "1 tsp sweet paprika", "3 tbsp mustard oil (available from some supermarkets and Asian grocers)", "100ml/3½fl oz single cream", "55ml/2fl oz double cream", "2 tbsp gram flour (also called chickpea flour, available from some supermarkets and Asian grocers)", "2 tbsp pastis", "½ nutmeg, grated", "pinch salt", "2 x 8-bone racks of lamb, excess fat removed", "50g/2oz butter, melted", "200g/7oz fresh mint leaves", "2 tbsp finely chopped red onion", "2 tbsp lemon juice", "1 green chilli, seeds removed, chopped", "½ tsp salt", "½ tbsp vegetable oil", "4 tbsp Greek-style yoghurt", "2 green mangoes, finely sliced", "small handful fresh coriander", "handful watercress", "2.5cm/1in piece root ginger, grated", "1 tsp toasted cumin seeds, crushed", "1 tbsp lime juice", "1 tbsp olive oil", "½ tsp sugar" ]

[ "For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours.", "Preheat the oven to 200C/400F/Gas 6.", "Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place.", "For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil.", "Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again.", "Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth.", "For the mango salad, place all the mango salad ingredients into a bowl and stir.", "To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney." ]

[ "1 tbsp coconut or vegetable oil", "2 cloves", "10 Tellicherry or ordinary black peppercorns", "2.5cm/1in cassia bark (available in Asian stores and some supermarkets)", "12 curry leaves", "1 tsp freshly grated root ginger", "1 medium onion, diced", "50g/2oz plain flour", "salt and freshly ground black pepper, to taste", "500g/1lb 2oz chicken thighs, boneless and diced", "8-12 baby carrots, peeled, blanched and chopped", "16-20 silverskin onions", "15 green beans chopped and blanched", "1 tsp ground turmeric", "½ tsp ground coriander", "2 tbsp seasoned flour", "400ml/14fl oz coconut milk", "110g/4oz ready made puff pastry sheet", "1 free-range egg, beaten, to brush the pastry", "1 tsp coriander seeds", "½ tsp cumin seeds", "1 tsp fennel seeds", "1 tsp black sesame seeds" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "In a large pan heat the oil before frying the cloves, peppercorns, cassia bark and curry leaves for about a minute. Add the ginger and onion and cook until the onion is translucent.", "Place the plain flour into a bowl with a little salt and freshly ground black pepper, to taste. Toss the chicken pieces in the flour until they are completly covered.", "Place the chicken pieces into the pan. Sauté the chicken briefly, browning it on all sides. Stir in the carrots, silverskin onions, beans and spices and cook for about one minute. Add the seasoned flour and cook for a further 2-3 minutes. Stir in the coconut milk and simmer for another five minutes before removing the pan from the heat. Leave to cool.", "Spoon the filling into a pie dish until the filling almost reaches the top. In the centre of the dish place a pie funnel or egg cup. This will hold the pastry up as it cooks.", "On a chopping board or clean surface, roll out the pastry so that it is slightly larger than the circumference of the pie dish. Use a little water or milk to wet the edges of the pastry and place it over the pie dish. Pinch the edges firmly to seal the pastry onto the dish.", "For the curst, use a mortar and pestle to crush the coriander, cumin, fennel and sesame seeds together.", "Brush the top of the pie with the beaten egg before sprinkling the spice crust over the top. Place the pie into the oven and cook for 10-15 minutes or until the pastry is golden-brown and crisp at the edges. Serve immediately." ]

[ "250g/9oz yoghurt", "50ml/2fl oz single cream", "50ml/2fl oz sugar syrup", "siphon with two charges", "vegetable oil, for shallow and deep frying", "500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes", "100g/3½oz purple or Peruvian potatoes, thinly sliced using a mandoline", "sea salt", "100g/3½oz granulated sugar", "2 tbsp mango powder", "1 tsp mild Kashmiri chili powder or sweet paprika", "1 tbsp black salt (kala namak)", "1 tsp toasted cumin powder (seeds toasted and ground to powder)", "1 tsp ground ginger", "1 tsp powdered fennel seeds", "salt, to taste", "½ pomegranate, seeds only", "1 tbsp coriander leaves, chopped", "1 tbsp mint leaves, chopped", "baby watercress", "chaat masala and red chilli powder, mixed together in a shaker to sprinkle" ]

[ "For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using.", "For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat.", "Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper.", "Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)", "Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed.", "For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required.", "To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder." ]

[ "1 tsp dried chilli flakes", "1 tsp coriander seeds", "1 tsp ground turmeric", "5 black peppercorns", "1 tsp cumin seeds", "1 tsp fennel seeds", "1 tsp ground cinnamon", "1 tsp ground cloves", "1 tsp ground cardamom", "1½ tsp vegetable oil", "4 water buffalo sirloin steaks", "2 tbsp vegetable oil", "1 tsp mustard seeds", "3 large banana shallots, finely sliced", "2 garlic cloves, finely sliced", "1 thumb-sized piece fresh root ginger, peeled and finely sliced", "10 curry leaves (available from specialist Indian stores)", "¼ fresh coconut, peeled and cut into 8-10 slices", "1 tomato, chopped", "110ml/4fl oz coconut milk", "1 small bunch fresh micro cress leaves, to garnish (available from specialist suppliers online)" ]

[ "For the marinade, place all the spices into a dry frying pan and heat until lightly toasted. Remove the spices from the pan and place in a bowl with the vegetable oil. Mix well.", "For the curry, place the steaks in a shallow non-reactive bowl. Spoon half of the marinade over the steaks and rub in. Leave the meat to marinate for 5-10 minutes, and set the remaining marinade aside.", "Heat a frying pan over a medium heat and add the vegetable oil. Add the mustard seeds (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)", "After the mustard seeds have started to pop, add the sliced shallots.", "Fry the shallots until light brown in colour, then add the garlic, ginger, curry leaves and coconut slices.", "Fry for 2-3 more minutes and then add half a teaspoon of the reserved marinade spice mixture. Stir in the tomato and coconut milk.", "Bring to a boil, reduce the heat and simmer for two minutes. Heat a griddle pan until hot, add the steaks and cook for 2-3 minutes on each side. Remove the meat from the pan, cover and leave in a warm place for a couple of minutes to allow the meat to rest.", "To serve, place a steak onto each plate, spoon some curry sauce over and finish with the micro cress leaves to garnish." ]

[ "3 tbsp vegetable oil", "2 boneless chicken breast, cut into four pieces, dusted with little flour, salt, freshly ground black pepper and ground cinnamon", "2 star anise", "2.5cm/1in cinnamon stick", "2-3 green cardamom pods, lightly crushed", "4 cloves", "4-6 black peppercorns", "1 blade mace", "1 green chilli, slit open", "20g/¾oz fresh ginger, peeled, sliced into matchsticks", "2 medium onions, thinly sliced", "8-10 fresh curry leaves", "1 tsp ground turmeric", "2 tsp ground coriander", "½ tsp ground black pepper", "¼ tsp ground cinnamon", "400ml/14fl oz coconut milk", "10-12 baby plum or cherry tomatoes", "steamed rice", "chopped celery leaves", "shiso cress (or punnet cress if unavailable)" ]

[ "Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required.", "Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves.", "Fry the spices and onions for 4-5 minutes, or until onions are translucent.", "Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.", "Add the coconut milk and heat to a gentle simmer.", "Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).", "To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress." ]

[ "4 sprigs rosemary, leaves only, roughly chopped", "5 garlic cloves, finely chopped", "1 tbsp ground turmeric", "1 tbsp ground coriander", "1 tbsp mild red chilli powder", "1 tbsp garam masala", "3 tbsp vegetable oil", "4 x 200g/7¼oz boned rumps of lamb (chumps)", "4 tbsp vegetable oil", "2 bay leaves", "2 green cardamom pods, crushed", "5 garlic cloves, peeled", "200g/7¼oz onions, sliced", "1 tbsp ginger and garlic paste (from a jar)", "1 tsp ground coriander", "1 tsp red chilli powder", "1 tsp ground cumin", "1 tsp ground turmeric", "2 tsp salt", "200g/7¼oz tomatoes, roughly chopped", "1 large potato, peeled and cubed", "2 large turnips, peeled and cubed", "1 large carrot, peeled and cubed", "150g/5¼oz canned chickpeas, drained and rinsed", "handful fresh coriander, roughly chopped" ]

[ "For the lamb, mix all the ingredients, apart from the lamb, in a shallow non-reactive dish. Score the rumps with a sharp knife and rub the mixture all over the rumps. Leave in the dish, covered, to marinate for at least two hours in a cool place.", "Preheat the oven to 200C/390F/Gas 6.", "Brown the lamb well in a hot frying pan, before placing in the oven to roast for 15-20 minutes - longer if you prefer your meat well done.", "Leave to rest in a warm place for at least five minutes before serving.", "Meanwhile, for the vegetable stew, heat the oil in a pan over medium heat and fry the bay leaves, cardamom pods and garlic cloves for one minute.", "Add the onions and fry until lightly coloured. Stir in the ginger and garlic paste and cook for a further two minutes, until fragrant.", "Add the coriander, chilli powder, cumin, turmeric, salt, tomatoes, potato, turnips and carrots. Stir well and simmer for 30 minutes.", "Once the potatoes and other vegetables are tender when tested with the point of a knife, add the drained chickpeas. Cook for a further five minutes.", "Scatter the coriander over the stew and serve it topped with the lamb rump." ]

[ "10 cloves", "10 black peppercorns", "4 cardamom pods", "1 cinnamon stick", "4 dried red chillies", "4 tbsp coriander seeds", "2 tbsp cumin seeds", "1 tsp fennel seeds", "1 star anise", "1 tsp turmeric powder", "2 tbsp vegetable oil, or ghee", "500g/1lb 2oz lamb leg, cut into 5cm/2in cubes", "2 onions, peeled, thinly sliced", "1cm/½in root ginger, peeled, grated", "1 clove garlic, peeled, crushed", "1½ tbsp Malaysian curry powder (see above)", "1 tsp chilli powder", "salt", "½ tsp saffron strands, soaked in 50ml/2fl oz warm water", "110g/4oz cashew nuts, blended to a paste with 2 tbsp water", "1 cinnamon stick", "250ml/9fl oz plain yoghurt", "2 tomatoes, cut into quarters", "2 tbsp chopped fresh coriander leaves", "300g/11oz basmati rice, cooked according to packet instructions, to serve" ]

[ "For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly.", "Grind the toasted spices and turmeric to a powder using a pestle and mortar.", "For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside.", "Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn).", "Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.)", "Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes.", "To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves." ]

[ "30g/1oz coriander seeds", "15g/½oz cumin seeds", "5g black peppercorns", "2-3 green cardamom pods", "1cm/½in cinnamon stick", "3-4 dry red chilies, seeds removed", "20g/¾oz garlic (about 3-4 garlic cloves), chopped", "5g curry leaves", "75g/2¾oz onion (about 1 small onion), chopped", "100ml/3½fl oz coconut milk", "250g/9oz white flour", "salt, to taste", "5g curry leaves, chopped", "2 tsp crushed fennel seeds", "50g/1¾oz clarified butter (ghee)", "50ml/2fl oz vegetable oil", "2 tsp mustard seeds", "10g curry leaves", "150g/5½oz onion (about 1 large onion), sliced", "½ tbsp chilli powder (optional)", "600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes", "250g/9oz dessicated coconut", "1 lemon, juice only", "salt", "4 tbsp mustard cress" ]

[ "For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk.", "For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes.", "For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.", "When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter.", "Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve." ]

[ "4 cod fillets weighing 100-120g/3½-4½oz each", "1 tbsp lime juice", "pinch salt", "1 tbsp ginger or garlic paste", "½ tsp turmeric powder", "½ tsp red chilli powder or crushed black pepper", "¼ tsp garam masala powder", "½ tsp mango powder", "½ tsp ajwain seeds (optional)", "100g/4½oz chickpea or gram flour", "1 tbsp cornflour", "1 drop orange colour (optional)", "120ml/4¼fl oz sparkling water", "oil in a wok to deep fry", "1 tsp chaat masala", "1 small cucumber thick sliced", "2 medium tomatoes, sliced", "½ medium red onion, peeled and sliced", "10 sprigs of coriander leaves", "sea salt to taste", "pinch freshly ground black pepper or red chilli powder", "1 tsp lime juice", "½ tsp salad oil or olive oil" ]

[ "Marinate the fish with lime juice and salt and keep aside for 20 minutes.", "Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.", "Wipe the fish with kitchen paper or towel to remove excess moisture.", "Marinate the fish in the batter for further ten minutes.", "Heat oil in the wok and fry the fillets over medium heat until crisp.", "Remove, place on kitchen towel and sprinkle with chaat masala powder.", "To make the salad mix all the salad ingredients together.", "Mix the dressing ingredients together, and toss the salad in the dressing.", "Serve the crisp fried fish on the salad." ]

[ "700g/1lb 8¾oz beef mince", "1 free-range egg, lightly beaten", "1 onion, peeled and finely chopped", "2 tsbp olive oil", "3 tbsp olive oil", "1 large onion, peeled and finely chopped", "3 garlic cloves, peeled and finely chopped", "1 tsp cumin seeds", "1 tsp black peppercorns, left whole", "1 tsp cloves", "1 cinnamon stick", "1 bay leaf", "4 green cardamom pods, slightly crushed", "1 tbsp garam masala", "1 tbsp mild chilli powder", "1 tbsp ground turmeric", "4 x 400g/14oz cans tomatoes", "plain cooked rice, to serve" ]

[ "For the meatballs, mix the beef mince, beaten egg and chopped onion together in a large bowl, using your hands, until well combined.", "With wet hands, roll the mixture into walnut-sized balls.", "Heat the oil in a frying pan over a medium heat. Add the meatballs in batches and fry for 4-5 minutes turning regularly, or until golden-brown all over and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "For the spicy tomato sauce, heat the oil in a large pan over a low to medium heat. Add the onion and garlic and fry for 6-8 minutes, or until softened but not coloured.", "Add the cumin seeds, black peppercorns, cloves, cinnamon stick, bay leaf and cardamom pods and continue to fry for 3-4 minutes, or until the spices are fragrant.", "Add the garam masala, chilli powder and ground turmeric and fry for a further 2-3 minutes, or until fragrant.", "Add the canned tomatoes and bring the mixture to a simmer. Simmer for 18-20 minutes, or until the mixture has thickened.", "Stir the meatballs into the spicy tomato sauce until coated and continue to simmer for 4-5 minutes, or until warmed through.", "To serve, spoon the rice into the centre of four serving plates. Spoon the meatballs and spicy tomato sauce on top." ]

[ "2½ tbsp rapeseed oil", "1 tsp cumin seeds", "2 tsp sesame seeds", "200g/7oz ginger, thinly sliced", "1 green chilli, slit open", "salt, to taste", "1 tsp red chilli powder", "100g/3½oz palm sugar", "100g/3½oz tamarind paste", "pinch asafoetida", "1 dried red chilli", "½ tsp mustard seeds", "5-6 curry leaves", "4 chicken breasts, skin on", "300g/10½oz chicken breast, minced", "1 spring onion, chopped", "2 tbsp ginger, finely chopped", "pinch garam masala", "salt, to taste", "1 litre/1¾ pints chicken stock", "vegetable oil, for frying", "2 tbsp rapeseed oil", "1 tsp cumin seeds", "50g/1¾oz ginger, finely chopped", "1 green chilli, slit open", "2 medium onions, finely chopped", "1 tsp red chilli powder", "2 tsp ground coriander", "1 tsp ground turmeric", "2 medium tomatoes, chopped", "fresh ginger , julienned and crisp-fried", "Celery cress", "Red shisho cress" ]

[ "For the chutney, heat two tablespoons of the oil in a frying pan, fry the cumin seeds for 1-2 minutes then add the sesame seeds, ginger and green chilli and season with a little salt.", "Stir for 2-3 minutes and then cover the mixture with a circle of greaseproof paper and let it cook slowly for 40-45 minutes until the ginger is almost cooked.", "Let the mixture cool then transfer to a food processor and blend to a fine paste with the tamarind paste and palm sugar.", "Heat the remaining oil in a separate pan, add the asafoetida, red chilli and mustard seeds. As the mustard seeds pop, add the curry leaves, stir for 30 seconds then pour into the ginger chutney mixture and mix well. Set aside.", "Meanwhile, prepare the chicken. Place each breast of chicken on a large piece of foil and flatten them with a meat mallet.", "Mix the minced chicken breast with the spring onion, ginger, garam masala and a little salt and divide into four portions.", "Place one portion of mince on flattened chicken breast and roll into a roulade with the foil. Tighten the ends of foil by twisting each end.", "Bring the chicken stock to a simmer in a saucepan and poach the roulades for 25-30 minutes or until the chicken is completely cooked through. Remove the roulades from the stock and let cool.", "Heat a little oil in a frying pan. Remove the foil from the chicken roulades and sear them on all sides until lightly coloured and crisp.", "While the chicken is poaching, make the sauce. Heat the oil in a pan, gently fry the cumin seeds and ginger then add the green chilli and chopped onions.", "Fry until the onions are caramelised to a golden-brown then add the chilli powder, coriander and turmeric. Cook for 2-3 minutes then season with salt and add the chopped tomatoes.", "When the tomatoes have softened, place the mixture in a food processor and blend to a fine paste, moistened with a little stock if necessary. Set the sauce aside and keep warm.", "To serve, cut each chicken roulade into three equal pieces. Spoon the sauce and chutney on the plate and place three pieces of roulade on top of the sauce. Garnish with the fried ginger and cress leaves." ]

[ "30g/1oz root ginger, peeled", "30g/1oz garlic cloves, peeled", "2 tbsp vegetable oil", "2 black cardamom", "10 black peppercorns", "3 cloves", "4 green cardamom", "2 tsp cumin seeds", "2 cinnamon sticks", "1 bay leaf", "500g/1lb 2oz onions, chopped", "1 tbsp ginger garlic paste (from above)", "1 tsp ground turmeric", "½ tsp red chilli powder", "1 tbsp ground coriander", "1 tsp garam masala", "salt, to taste", "2 tbsp tomato purée" ]

[ "First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge.", "To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions.", "Cook the onions gently and slowly until caramelised and very dark brown.", "Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong.", "Add all the powdered spices and mix well.", "Add 100-150ml/3½-5fl oz water if the sauce is too thick.", "Finally add the tomato purée and cook until the oil comes to the surface of the sauce." ]

[ "50g/2oz fresh mint leaves", "50g/2oz fresh coriander leaves", "50g/2oz baby spinach leaves", "10g/½oz ginger, peeled, roughly chopped", "2 green chillies, roughly chopped", "1½ tsp ground fenugreek seeds", "2 tsp chaat masala (a mixed spice powder available at some Asian grocers)", "1 tsp red chilli powder", "½ tsp salt", "2 tbsp gram (chickpea) flour", "4 fillets John Dory", "2 tbsp lemon juice", "½ tsp salt", "4 tbsp vegetable oil", "2 tbsp butter", "1 tbsp olive oil", "1 tbsp finely chopped red onions", "¼ tsp toasted coriander seeds, crushed", "¼ tsp toasted cumin seeds, crushed", "1 tsp black sesame seeds", "2 medium size Queen Cox (or similar) apples, cut in 6x1x1cm/2½x½x½in batons", "1 tsp lime juice", "½ tsp curry powder", "2 tbsp mayonnaise", "½ tbsp finely chopped mango chutney", "1 tbsp finely chopped fresh mint leaves", "mixed baby (micro) cress" ]

[ "For the green spice paste, put all the spice paste ingredients into a food processor and blend to a paste.", "For the John Dory, marinate the fish in a mixture of the lemon juice and salt for five minutes, to drain any excess moisture.", "Pat the fish dry and place into the green spice paste and marinate for 40 minutes.", "Heat a frying pan over a medium-high heat. Add the oil, Scrape any excess marinade off the fish, then add to the pan, skin-side down. Fry for one minute then turn the fillet and fry the other side for two minutes or until fish is cooked through. Add the butter to the pan and baste the fish with the juices then remove it from the pan and place on a plate lined with kitchen paper to soak off any excess fat.", "For the apple salad, heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 1-2 minutes, to soften. Add the coriander, cumin and sesame seeds and fry for a further minute then add the apple batons, lime juice and curry powder. Cook the apples for one minute then add the chopped mango chutney and the mayonnaise. Remove from the heat and sprinkle over the chopped mint.", "To serve, place the warm apple salad in the middle of a warmed plate, place the fish on top and garnish with mixed baby (micro) cress." ]

[ "200ml/7fl oz milk", "good pinch ground cardamom seeds", "40g/1½oz granulated sugar", "30g/1oz pistachios, lightly toasted and ground", "2-3 drops screwpine flower essence (available in specialist Asian food shops)", "150ml/5fl oz condensed milk", "200g/7oz plain Greek yoghurt", "30ml/1fl oz passion fruit purée (sieved pulp)", "2 passion fruits, cut in half and pulp scooped out", "125g/4½ oz dark chocolate (55 per cent cocoa)", "3 large free-range egg yolks", "280ml/10fl oz double cream", "30g/1oz pistachios, ground", "20ml/¾fl oz Cointreau or other orange liqueur", "200ml/7fl oz passion fruit purée (sieved pulp)", "60g/3oz palm sugar", "¾ tsp red chilli flakes", "1 tsp salt", "¼ tsp cornflour mixed with water", "½ tsp lime juice", "raspberry coulis (whiz raspberries in a food processor and strain to remove seeds)", "sprigs of mint", "raspberries" ]

[ "Preheat the oven to 140C/275F/Gas 1.", "First make the pistachio kulfi. Put the milk and cardamom in a heavy-bottomed pan and bring to the boil, then turn down the heat. Reduce the milk, stirring constantly, until it is one-third of the original quantity and has a granular consistency.", "Remove from the heat, add the sugar and toasted pistachios and mix well. Return to a low heat and stir until the sugar has dissolved. Allow the mixture to cool, then stir in the screwpine flower essence. Chill in the fridge.", "Churn the kulfi in an ice cream machine for 30-45 minutes or until softly set (this will produce a good texture), then spoon into two 8cm/3in conical moulds (or four smaller moulds) and freeze until firm.", "Next make the bhapa doi. Whisk the condensed milk and yoghurt with the passion fruit purée. Line four ramekins with muffin papers and spoon some passion fruit pulp into each. Pour in the yoghurt mixture.", "Set the ramekins in a baking tray and pour enough hot water into the tray to come one-quarter of the way up the sides of the ramekins. Place the tray in the oven and bake for 30-40 minutes. Remove the ramekins from the tray and allow to cool, then chill.", "To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water (the water should not touch the bowl). Remove the bowl and stir the chocolate until smooth, then set aside. Set another bowl with the egg yolks on the pan of hot water and whisk until the yolks leave a ribbon-like trail when the whisk is lifted. Remove from the pan of hot water.", "Whip the double cream to soft peaks, then fold into the melted chocolate and whisked egg yolks. Mix in the ground pistachios and liqueur. Leave to set in the fridge for 2-3 hours.", "For the passion fruit chutney, heat together the purée, sugar, chilli flakes and salt. Reduce to three-quarters of the original quantity. Add the cornflour and stir until thickened. Remove from the heat and allow to cool, then add the lime juice. Chill before serving.", "To serve, turn out the bhapa doi to four square plates and peel off the muffin papers. Turn out half of a kulfi (or a whole small one) alongside and add a large spoonful of mousse. Drizzle with raspberry coulis and passion fruit chutney. Finish each plate with a sprig of mint and 3-5 raspberries on the bhapa doi." ]

[ "1 tsp cumin seeds, lightly toasted", "2 tsp coriander seeds, lightly toasted", "1 lemongrass stalk, hard outer leaves removed, chopped", "1 tbsp chopped galangal", "1 lime (preferably kaffir), grated zest and juice only", "1 tbsp finely chopped garlic", "1 large shallot, chopped", "3 tbsp chopped coriander root (alternatively use coriander stems)", "1 tbsp chopped fresh turmeric", "1 tsp ground turmeric", "1 tbsp chopped fresh ginger", "4 red Thai or bird’s-eye chillies", "2 tsp kaapi (dried shrimp paste)", "1 tbsp medium curry powder", "2 tbsp vegetable oil", "2 tbsp groundnut or vegetable oil", "3 tbsp Laotian curry paste (from above)", "300g/10oz raw prawns, peeled, cleaned and deveined", "200g/7oz scallops, coral removed", "2 tbsp fish sauce", "1 tbsp sugar", "4 kaffir lime leaves", "500ml/18fl oz coconut milk", "1 small pineapple, peeled and diced", "4 spring onions, cut into 2.5cm/1in pieces", "handful of holy basil or ordinary basil leaves, plus extra to garnish", "250g/9oz cherry tomatoes, halved", "1 cucumber, sliced", "1 bunch spring onions, finely sliced", "1 red chilli, sliced into long strips", "1 iceberg lettuce, sliced", "1 lemon, juice only" ]

[ "For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.", "For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.", "Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.", "For the salad, place all the ingredients in a large bowl and gently toss.", "To serve, garnish each bowl of curry with a sprig of basil and serve with the salad." ]

[ "1 seedless dried tamarind (about the size of a walnut)", "1 tbsp rapeseed oil", "1 tsp black mustard seeds", "1 tsp fenugreek seeds", "2 shallots, chopped", "2 green chillies, finely chopped", "1 tbsp chopped fresh ginger, peeled", "15–20 curry leaves", "20–24 medium prawns, head and shell removed, deveined", "½ tsp palm sugar (optional), also known as jaggery", "100ml/3½fl oz warm fish stock or water (optional)", "salt", "2 garlic cloves, chopped", "1 cinnamon stick (approximately 5cm/2in)", "2 cloves", "½ tsp fennel seeds", "1 small dried red chilli", "2 tsp ground coriander", "1 tsp ground turmeric", "¼ tsp black pepper", "steamed basmati rice" ]

[ "Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.", "For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.", "For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.", "Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes.", "Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.", "Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water.", "Spoon the curry into bowls and serve with the rice alongside." ]

[ "1 tsp ground cumin", "1 tbsp ground coriander", "1 tsp turmeric", "½ tsp ground ginger", "1 tsp ground cinnamon", "½ tsp ground cloves", "1 tsp ground black pepper", "½ tsp ground fenugreek seeds", "1 tsp mustard powder", "1 tsp red chili powder", "3 tbsp garlic paste", "3 tbsp palm vinegar or red wine vinegar", "2 tbsp vindaloo spice mix (from above)", "2 tbsp oil", "salt, to taste", "2 double (large) poussin or small chickens, oven-ready with skin on", "16-20 baby carrots", "watercress leaves, to garnish", "2 tbsp sunflower oil", "1 cinnamon stick", "3 garlic cloves, sliced", "2 medium onions, finely chopped", "1 tbsp vindaloo spice mix", "2 medium tomatoes, pureed", "2 tbsp palm vinegar or red wine vinegar", "1 tsp palm sugar", "100ml/3½fl oz chicken stock", "salt, to taste", "1 tbsp chopped fresh coriander leaves", "70g/2½oz butter", "½ tsp red chilli powder", "2 tbsp lime juice", "1 tsp chaat masala", "1 tsp caster sugar", "300g/10½oz frozen sweetcorn kernels", "2 tbsp chopped fresh coriander leaves" ]

[ "For the vindaloo spice mix, put all the ingredients in a container and mix to combine.", "For the chicken vindaloo, mix the garlic paste, palm vinegar, spice mix, oil and salt together to form a paste. Rub the paste on the chickens and carrots. Set aside to marinate for an hour.", "Preheat the oven to 200C/400F/Gas 6.", "For the vindaloo gravy, heat the oil in a wok or large frying pan. Add the cinnamon stick and garlic and gently fry until the garlic is translucent. Add the chopped onions and cook until light-brown. Add the vindaloo spice mix and gently fry for 2-3 minutes, then stir in the tomatoes, vinegar and palm sugar and cook for 3-5 minutes. Pour in the chicken stock and simmer for 5-6 minutes. Season, to taste, with salt and stir through the chopped coriander leaves. Keep warm until ready to serve.", "For the chicken vindaloo, put the chickens and carrots on a roasting tray and cook for 15 minutes. Baste the chickens and cook for a further 15 minutes. Remove the chickens from the oven and set aside to rest for 10-15 minutes.", "Meanwhile, make the masala corn. Melt the butter in a pan, then add the chilli powder, lime juice, chat masala and sugar and let it simmer for a few minutes. Add the frozen sweetcorn kernels and cook until warm. Sprinkle with chopped coriander leaves and keep warm until ready to serve.", "Joint the chicken and serve with the carrots, masala corn and vindaloo gravy. Garnish with watercress leaves." ]

[ "300ml/10½fl oz set plain yoghurt", "4cm/1½in piece ginger, peeled, chopped", "4 garlic cloves, peeled, chopped", "bunch coriander, leaves only", "handful spinach leaves", "4 poussin", "2 tbsp vegetable oil", "1 tsp coriander seeds", "1 tsp cumin seeds", "6 green cardamom pods, lightly crushed", "1 stick cinnamon", "100g/5½oz raisins", "400g/14¼oz basmati rice", "600ml/1 pint 1½fl oz water", "3 tbsp vegetable oil", "1 onion, peeled, finely chopped", "4cm/1½in ginger, peeled, blended to a paste in a food processor", "3 garlic cloves, peeled, crushed to a paste", "1 tsp ground turmeric", "1 tsp garam masala", "1 tsp chilli powder", "1 tbsp tomato purée", "500g/1lb 1½oz ripe tomatoes, chopped" ]

[ "For the poussin, blend together all of the poussin ingredients except the poussin in a food processor to a smooth purée.", "Using your hands, spread the purée over the poussin until completely covered. Cover and set aside to marinate for at least one hour.", "Preheat the oven to 220C/425F/Gas 7.", "When the poussin have marinated, place them onto a wire rack and place the wire rack into a roasting tray. Transfer to the oven and roast for 5-7 minutes.", "Reduce the heat to 200C/400F/Gas 6 and continue to cook the poussin for a further 18-20 minutes, or until the poussin are golden-brown and cooked through. (If the poussin brown too quickly, reduce the oven temperature to 180C/350F/Gas 4 or cover the poussin with aluminium foil.) The poussin are cooked with the juices run clear when pierced in the thickest part with a skewer.", "For the raisin pilau, heat the oil in a frying pan over a medium heat. Add the coriander seeds, cumin seeds, cardamom pods and cinnamon stick and fry, stirring continuously, for 2-3 minutes, or until the spices are fragrant.", "Add the rice and raisins and fry for 1-2 minutes, or until the rice is slightly translucent.", "Pour over the water and bring to the boil. When the rice is boiling, cover the surface of the rice with a circle of baking parchment, then reduce the temperature until the mixture is simmering gently. Continue to simmer until the rice has absorbed all of the water and is tender.", "For the tomato chutney, heat the oil in a pan over a medium heat. Add the onions and fry for 5-7 minutes, or until softened but not browned.", "Add the ginger paste and garlic and continue to cook for a further 2-3 minutes, stirring continuously.", "Add the spices and continue to fry for a further minute, then add the tomato purée, stir well and cook for a further 2-3 minutes.", "Add the tomatoes and continue to simmer, squeezing them down with the back of a wooden spoon until all of the tomatoes have completely broken down and the sauce is thick.", "To serve, place a poussin into the centre of each of four serving plates. Spoon a portion of tomato chutney and a portion of the raisin pilau alongside." ]

[ "1 tbsp coconut or vegetable oil", "¼ tsp mustard seeds", "1 tsp finely chopped fresh ginger", "3 cloves garlic, sliced into fine strips", "2 green chillies, slit lengthways", "2 onions, finely sliced", "10 curry leaves", "1½ tsp ground turmeric", "1 tsp ground coriander", "¼ tsp freshly ground black pepper", "2 tbsp freshly prepared tamarind extract (made by soaking dried tamarind in water and then passing through sieve)", "400ml/14fl oz coconut milk", "1½ tsp salt", "200g/7oz Jersey Royal potatoes, peeled", "1 tbsp vegetable oil", "¼ tsp finely chopped fresh ginger", "¼ tsp black gram lentils", "¼ tsp mustard seeds", "10 curry leaves, deep-fried and crushed", "½ tsp salt", "1 tbsp finely chopped coriander leaves", "4 small fillets of sea bass, each 80-100g (3-3½oz)", "vegetable oil", "salt and freshly ground black pepper", "asparagus cress (available from specialist suppliers and online)", "mustard cress (available from specialist suppliers and online)", "coriander cress (available from specialist suppliers and online)", "curry leaf oil (made by infusing curry leaves in hot oil for a day or two)" ]

[ "To make the coconut and ginger sauce, heat the oil in a flat pan and sauté the mustard seeds and curry leaves until they pop.", "Add the ginger, garlic, green chillies and sliced onions and sauté until the onions are translucent. Reduce the heat to low and stir in the ground spices.", "Pour in 120ml/4fl oz of water and add the tamarind extract. Once the sauce comes to a simmer, add the coconut milk and salt. Simmer until the sauce is thick. Remove from the heat and set aside until required. Reheat for serving.", "Prepare the potatoes. Cook the potatoes in boiling salted water until just tender, then drain.", "Heat the oil and sauté the ginger, lentils and mustard seeds until spluttering. Add the potatoes and stir well to mix, crushing them roughly, then add the curry leaves and salt. Cook for a further 2-3 minutes. Remove from the heat and keep warm. Add the chopped coriander just before serving.", "For the sea bass, fry the fish in hot oil, until crisp.", "Meanwhile, mix all the cresses together and dress with a little curry leaf oil.", "To serve, place the potatoes in the centre of warm plates and spoon the sauce around them. Place the fish on top of the potatoes and garnish with the cress salad. Drizzle with curry leaf oil to finish." ]

[ "600g/1lb 5oz chicken thighs, boned, skinned and cut into 2.5cm/1in cubes", "1 tsp salt", "2 tsp ginger and garlic paste", "2 lemons, juice only", "1 tbsp red chili paste or red chilli powder", "20 curry leaves, chopped", "75g/2¾oz gram flour", "150g/5½oz rice flour", "50g/1¾oz refined plain flour", "1 tsp red chili powder", "1 tsp salt", "vegetable oil, for deep frying", "2 tsp South Indian garam masala", "8 curry leaves", "3 garlic cloves, chopped", "2 tbsp chopped coriander", "1 banana shallot, chopped", "1 tsp salt", "½ tsp chilli powder", "1 tsp cumin seeds", "2 large tomatoes, cut into wedges", "1 lemon, juice only" ]

[ "Season the chicken with salt, ginger and garlic paste, lemon juice, red chili paste and curry leaves. Cover the chicken and place in the fridge for an hour.", "Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, red chilli powder and salt.", "Dust the marinated chicken cubes in the seasoned flour mixture.", "Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala.", "For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper.", "Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture.", "Season to taste with more salt and lemon juice.", "Place the fried chicken on a serving plate with the pounded chutney alongside." ]

[ "½ tsp chilli powder", "1 tsp ground coriander", "½ tsp ground turmeric", "2 tbsp tamarind pulp", "pinch salt", "4 small plaice, filleted", "4 tbsp vegetable oil", "1 tsp cumin seeds", "2 green cardamom pods, crushed lightly with the back of a spoon", "1 bay leaf", "2.5cm/1in piece of cinnamon stick", "3 cloves", "5 black peppercorns", "2 onions, chopped", "2 tbsp readymade ginger-garlic paste, or 1 tbsp finely chopped garlic and 1 tbsp grated ginger", "3 tomatoes, chopped", "¼ tsp ground turmeric", "1½ tsp ground coriander", "½ tsp chilli powder", "250g/9oz fresh white crabmeat", "salt, to taste", "1 tbsp coriander leaves, finely chopped", "16 cherry tomatoes, halved", "1 punnet cress", "1 tsp balsamic vinegar", "1 tbsp extra virgin olive oil", "¼ tsp ground turmeric" ]

[ "Preheat the grill to high.", "For the fish, mix together the chilli powder, ground coriander, ground turmeric, tamarind pulp and salt.", "Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate.", "Meanwhile, for the crab mixture, heat the vegetable oil in a frying pan over a medium-high heat, then add the cumin, cardamom, bay leaf, cinnamon, cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes, or until the spices are toasted and fragrant and start to crackle.", "Add the onions and fry for 4-5 minutes until lightly browned, then stir in the ginger-garlic paste and fry for 2-3 minutes.", "Add the tomatoes, turmeric, coriander and chilli powder and fry for 8-10 minutes, until the tomatoes have reduced to form a thick sauce.", "Stir in the crabmeat, season with salt, to taste, and sprinkle with the chopped coriander.", "Put the plaice fillets on a baking tray, skin-side down, and place under the hot grill. Cook for 1-2 minutes, until the flesh starts to become firm and opaque.", "Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets, skin-side up, to form a 'sandwich' (the skin of the plaice fillets should be on the outside).", "Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked and the skin is crisp and golden.", "To serve, place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar, oil and turmeric together and drizzle around the fish. Serve at once." ]

[ "200g/7¼oz caster sugar", "4 green cardamom pods, lightly crushed", "small pinch saffron strands", "3 star anise", "1 cinnamon stick, broken", "8 black peppercorns, left whole", "10 fennel seeds", "300ml/10½fl oz water", "1 ripe pineapple, peeled, core removed, chopped into 8 equal-sized pieces", "good quality vanilla ice cream, to serve (optional)" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place the sugar and spices into a heavy-based pan and pour over the water. Bring the mixture to the boil, stirring well so that the sugar dissolves, then reduce the heat until the mixture is simmering and continue to simmer for 8-10 minutes, or until the mixture has thickened and resembles syrup.", "Strain the mixture into a clean jug, discarding the whole spices (reserve the strained liquid). Set aside to cool.", "Meanwhile, lay the pineapple pieces onto a roasting tray. Drizzle over two thirds of the sugar syrup, then transfer to the oven and roast for 8-10 minutes, basting regularly with the remaining sugar syrup.", "To serve, arrange two pieces of spiced, roasted pineapple into the centre of each of four serving plates. Place a scoop of ice cream alongside each, if using." ]

[ "2 pears, peeled, cored and chopped", "1 granny smith apple, peeled, cored and chopped", "½ tsp grated ginger", "½ red onion, thinly sliced", "1 bay leaf", "1 star anise", "2.5cm/1in cinnamon stick", "5 cloves", "10 black peppercorns", "salt, to taste", "75g/3oz dark brown sugar", "75ml/3fl oz cider vinegar", "50ml/2fl oz water", "600g/1lb 5¼oz venison fillet, trimmed", "1 tbsp vegetable oil", "1 tbsp English mustard", "1 tbsp clear honey", "1 tbsp finely chopped fresh ginger", "1 tbsp black sesame seeds", "1 tbsp white sesame seeds", "1 tbsp coriander seeds, coarsely ground", "vegetable oil, for deep-frying", "4 small parsnips, peeled and cut lengthways into 4 pieces", "2 tbsp clear honey", "pinch salt", "2 sprigs lemon thyme", "crushed black pepper", "3-4 tbsp well-aged balsamic vinegar" ]

[ "For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.", "Cook for 5-8 minutes until the pears have softened.", "Remove the pan from the heat and cool slightly. Set aside.", "For the venison, preheat the oven to 180C/350F/Gas 4.", "Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.", "Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.", "Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.", "Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste.", "Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.", "Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.", "For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)", "Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.", "Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat.", "Drizzle the honey over the parsnips and mix well.", "To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar." ]