🍳 My Recipe Collection

Ingredients

• 1 onion, cut into chunks
• 1 red chilli, sliced
• thumb-sized piece galangal, peeled and sliced
• 1 lemongrass stalk, bruised
• 1 chicken stock cube
• 80g/3oz chestnut mushrooms, quartered
• 100g/3½oz cherry tomatoes, quartered
• 200g/7oz chicken breast, thinly sliced
• 8 fresh lime leaves
• 5 tsp fish sauce
• 5 tsp lime juice
• a pinch sugar
• 1–2 tbsp Thai chilli jam (optional)
• small handful fresh coriander, roughly chopped, to serve

Instructions

Ingredients

• 1-2 lbs. fresh salmon
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt (more for a larger filet)
• 2 tablespoons olive oil
• 2 mangoes, diced
• 1 avocado, diced
• 1/4 cup minced cilantro
• 1/4 cup minced red onion
• 1/2 jalapeño, minced (optional, to taste)
• 1 teaspoon honey
• 2 tablespoons lime juice + 1 teaspoon lime zest
• salt to taste
• 1 1/2 cups of rice

Instructions

Ingredients

• 200g plain flour plus extra for dusting
• 50g walnuts (shelled weight)
• 50g cold butter chopped into small pieces
• 25g vegetarian hard cheese (or Parmesan if you’re not making a strictly vegetarian version), grated
• 1 medium egg beaten
• 1 tbsp olive oil
• 6 shallots sliced
• 3 large garlic cloves finely chopped
• 1 whole egg and 2 egg yolks
• 200ml double cream
• 140g vegetarian Taleggio rind removed, cut into 1cm/1/2in chunks
• 1 punnet cress
• zest 1 lemon plus extra to serve

Instructions

Ingredients

• 400 g fresh ricotta (drained if wet)
• 2 tbsp extra virgin olive oil
• 1 lemon (zest of 1 lemon and juice of half a lemon)
• Juice of half a lemon
• Sea salt & black pepper
• 1 eggplant (medium size, cut into 2 cm cubes)
• 1 red capsicum (diced)
• 1 yellow capsicum (diced)
• 2 celery sticks (diced)
• 1 red onion (finely sliced)
• 3 garlic cloves (minced or grated)
• 3 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 2 tbsp balsamic or red wine vinegar
• 1 tbsp caster sugar (or honey)
• 2 tbsp capers (rinsed)
• 100 g green olives (pitted and roughly chopped)
• Sea salt & black pepper
• 1 punnet cherry tomatoes (on the vine)
• 2 tbsp pine nuts (toasted)
• Fresh basil or parsley leaves ((optional))
• Extra virgin olive oil (for drizzling)

Instructions

Ingredients

• 1 head red cabbage (shredded)
• 2 medium carrots (peeled and shredded, about 3 cups)
• 1 green chili or jalapeno (deseeded and diced)
• 2 green onions (chopped)
• 2 tablespoons chopped fresh parsley
• 3 tablespoons extra virgin olive oil
• 3 tablespoons apple cider vinegar (or sub with red wine vinegar or lemon)
• 1 teaspoon maple syrup (or honey)
• ⅛ teaspoon cayenne powder
• 2 cloves garlic (minced)
• Salt and pepper (to taste)

Instructions

Ingredients

• 1/2 lemon, (juiced)
• 1 tablespoon olive oil
• 2 tablespoons dijon mustard
• 1 clove garlic, (grated or minced)
• 1 tablespoon fresh rosemary (minced)
• 3/4 teaspoon kosher salt
• Fresh ground black pepper to taste
• 1 pound boneless skinless chicken breasts
• 2 romaine hearts, (halved lengthwise)
• 4 slices crusty whole wheat bread, (or sourdough)
• 2 tablespoons shredded parmesan cheese
• Kosher salt and fresh ground black pepper

Instructions

Ingredients

• 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
• 3 tbsp olive oil
• 2 skinless, boneless chicken breasts
• 1 large cos or romaine lettuce leaves separated
• 1 garlic clove
• 2 anchovies from a tin
• medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
• 5 tbsp Hellmann's Real Mayonnaise
• 1 tbsp white wine vinegar

Instructions

Ingredients

• 2 pounds small (about 6 inches long) carrots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (4-inch) piece fresh ginger, peeled
• 1/4 cup fresh orange juice
• 3 tablespoons granulated sugar
• 3 tablespoons white balsamic vinegar
• 3 tablespoons unsalted butter
• 3/4 teaspoon fish sauce
• 1 (14-ounce) package frozen puff pastry (such as Dufour Pastry Kitchens), thawed
• Fresh dill, chopped toasted hazelnuts, and crumbled feta cheese, for garnish

Instructions

Ingredients

• 1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
• 1 large garlic clove (, minced (or 2 small cloves))
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 cup Greek yoghurt
• 1 clove garlic (, crushed)
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper
• 4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
• Sliced lettuce ((cos or iceberg))
• Tomato slices
• Red onion (, finely sliced)
• Cheese (, shredded (optional))
• Hot sauce of choice ((optional))

Instructions

Ingredients

• 1 cup masoor dal (red split lentils)
• 3 1/4 cups water (for stovetop) (1 1/2 cups for Instant Pot)
• 1/4 cup neutral oil (such as grapeseed oil)
• 1 tsp cumin seeds
• 1 small to medium yellow onion (finely chopped)
• 4-5 garlic cloves (crushed)
• 1/2 inch piece ginger (crushed)
• 2 small tomatoes (I use Roma or Vine) (finely chopped)
• 1 small green chili (such as Thai or Serrano) (chopped or sliced lengthwise (chopped for more heat, sliced for less))
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4-1/2 tsp red chili powder or cayenne (or more to taste)
• 1/2 tsp turmeric powder
• 1 1/8 tsp sea salt or table salt
• 1 tbsp ghee or butter (omit for vegan dal)
• 1 tsp kasuri methi or dry fenugreek leaves (optional)
• 1 tsp freshly squeezed lemon juice
• 1-2 tbsp chopped cilantro
• 1/4 tsp garam masala (optional)

Instructions

Ingredients

• 12 ounces spaghetti or pasta of choice (340g)
• 4 tablespoons olive oil
• 1 cup chopped onion (140g)
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 3 garlic cloves, minced, about 1 tablespoon
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28 ounce) can whole peeled tomatoes
• One (12 ounce) jar roasted red peppers, drained and cut into ½-inch pieces, about 1 cup
• 2 to 3 teaspoons mushroom powder, optional
• 5 cups spinach leaves (226g)
• Handful of fresh basil leaves, plus more for serving
• Salt and fresh ground black pepper
• Parmesan cheese or nutritional yeast for serving

Instructions

Ingredients

• 4 tbsp olive oil
• 250g/9oz angel hair pasta or vermicelli
• 600g/1lb 5oz fresh tomatoes
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1½ tsp sweet paprika
• ½ tsp dried Mexican oregano
• 1–2 tsp soft light brown sugar
• 1 green chilli, finely chopped
• 500ml/18fl oz vegetable stock
• 3 tbsp salted capers, soaked in water and drained
• salt
• 1 large hass avocado (or 2 small), peeled and stone removed
• 1½ tbsp lime juice (from 1–2 limes), plus extra if needed
• 1½ tbsp chilled water, plus extra if needed
• 1½ tbsp extra virgin olive oil, plus extra if needed
• 2 tbsp finely chopped coriander stalks
• 1 jalapeño or other green chilli, stem removed and roughly chopped (optional)
• salt and freshly ground black pepper
• 180ml/6¼fl oz rapeseed or groundnut oil
• 15g/½oz arbol chillies, stems and seeds removed
• 25g/1oz chipotle chillies, stems and seeds removed and cut into pieces
• 10 black garlic cloves, chopped
• 10 fresh garlic cloves, chopped
• 1 tbsp red wine vinegar
• 1 tbsp light brown sugar
• ½ tsp cumin seeds
• salt and freshly ground black pepper
• crème fraîche
• handful coriander leaves, roughly chopped
• 1 lime, cut into wedges
• 50g/2oz capers

Instructions

Ingredients

• 4 boneless, skinless salmon fillets about 550g/1lb 4oz in total, cut into chunks
• 2 tbsp Thai red curry paste
• thumb-size piece fresh root ginger grated
• 1 tsp soy sauce
• 1 bunch coriander half chopped, half leaves picked
• 1 tsp vegetable oil
• lemon wedges, to serve
• 2 carrots
• half large or 1 small cucumber
• 2 tbsp white wine vinegar
• 1 tsp golden caster sugar

Instructions

Ingredients

• 1 long tuna loin 300-400g
• 1 tsp groundnut oil
• 2 tbsp black and white sesame seeds
• for brushing English mustard
• to serve microleaves, baby salad leaves or chives
• 1 tsp grated ginger
• 1 spring onion finely sliced
• 1 tbsp soy sauce
• 1½ tsp sesame oil
• 1 tbsp lime juice

Instructions

Ingredients

• 1 cup dry green lentils ((see notes))
• 1 tbsp coconut oil (or vegetable oil)
• 1 medium onion (chopped)
• 1 large finely diced carrot ((see notes))
• 3 cloves of garlic (minced)
• 2 tsp fresh ginger (grated)
• 1 red or green chili pepper ((seeds removed))
• 2 tsp ground cumin
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 3 cups vegetable broth
• 1 cup canned coconut milk ((see notes))
• Salt and black pepper (to taste)

Instructions

Ingredients

• oil for cooking
• 3 garlic cloves finely chopped
• small piece of ginger peeled and finely chopped
• 5 spring onions finely chopped
• 10 cherry tomatoes 5 chopped
• ½ bunch of coriander leaves picked, stalks finely chopped
• 400g can coconut milk
• 400g can of chickpeas drained and rinsed
• 400g can cooked lentils drained and rinsed
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 lime juiced
• handful of spinach
• wholemeal pittas to serve

Instructions

Ingredients

• Extra virgin olive oil
• 1 large yellow onion, (chopped)
• 2 to 3 carrots, (peeled and chopped)
• 4 to 5 garlic cloves, (minced)
• Kosher salt
• 6 ounces portabella mushrooms, (chopped)
• 6 ounces shiitake mushrooms, (sliced)
• 8 ounces baby bella mushrooms, (sliced)
• 1 cup low-sodium vegetable broth
• ½ tbsp fresh thyme leaves
• 1 teaspoon dried oregano
• ½ cup chopped fresh parsley, (more for later)
• Black pepper
• 1 cup dry red wine
• 1 15- ounce can tomato sauce
• 2 to 3 tablespoons chopped hazelnuts, (optional)

Instructions

Ingredients

• Drizzle of vegan cream
• Fresh coriander
• 1 red onion
• 4 garlic cloves
• Inch of ginger
• 1 tbsp curry powder, medium
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp chilli powder
• 1/4 tsp salt
• 1 tin/400g tinned chopped tomatoes
• 1 tbsp tomato puree
• 1 tin/400ml full fat coconut milk
• 1/2 cup/120ml vegetable stock
• 1 medium cauliflower (around 4 cups)
• 1 tin/400g chickpeas, drained

Instructions

Ingredients

• 900g pork shoulder cut into 4cm chunks
• 2 tbsp sunflower oil
• 2 onions finely chopped
• 2 celery sticks, finely chopped
• 3 bay leaves
• 1 tbsp oregano leaves (or 2 tsp dried), plus extra, to serve
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp allspice
• 1 stock cube (beef, pork or chicken)
• 2 x 400g cans chopped tomatoes
• 1 tbsp cocoa powder
• 2 tbsp soft dark brown or muscovado sugar
• 3 tbsp red wine vinegar
• zest and juice 2 oranges
• 2 red chillies halved lengthways - seeds in or out, depending on whether you like it spicy
• bunch spring onions finely sliced
• 400g sweet potatoes peeled and cut into 3-4cm/1.25in - 1.5in chunks
• 2 red peppers deseeded and cut into chunks
• 2 x 400g cans black beans drained and rinsed
• 100g cold butter diced
• 200g self-raising flour
• 140g cornmeal or finely ground polenta, plus extra for dusting
• ½ tsp bicarbonate of soda
• 140g sweetcorn from a can, drained, or freshly cut from a cob (just boil for 3 mins first)
• 75ml buttermilk
• 1 medium egg beaten

Instructions

Ingredients

• 450g smoked haddock fillets
• 1 bay leaf
• 2 tbsp light olive oil
• 50g butter
• 2 onions finely chopped
• 2 leeks halved lengthways and thinly sliced
• 3 celery sticks, thinly sliced
• sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
• 900g potato peeled and diced
• 3 garlic cloves crushed with 1 tsp sea salt
• 2 tsp chopped fresh thyme or ½ tsp dried thyme
• 600ml milk
• chopped fresh parsley for sprinkling

Instructions

Ingredients

• 300g pack giant couscous (available from Merchant Gourmet)
• 5 oranges 3 zested
• zest and juice 1 lemon
• 3 tbsp olive oil
• 3 tbsp harissa
• 2 tsp ground cinnamon
• 2 tsp ground coriander
• 2 small red onions halved and thinly sliced
• 2 x 200g packs feta cheese crumbled into chunky pieces
• small bunch mint leaves picked and chopped
• small bunch coriander chopped
• 100g bag baby spinach

Instructions

Ingredients

• 2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)
• 3 garlic cloves (, minced)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp cayenne pepper ((1/2 tsp = not spicy))
• 2 tsp smoked paprika ((ordinary also ok))
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup / 65 ml extra virgin olive oil
• 2 - 3 tbsp / 40 - 60 ml lemon juice
• 2 cups / 500 ml water

Instructions

Ingredients

• 6 large free-range eggs
• 450g/1lb pork sausage meat
• 1 tbsp chopped fresh thyme leaves
• 1 lemon, finely grated zest only
• 4 pickled walnuts, drained and dried with kitchen paper
• 500g/1lb 2oz chicken breasts, skin removed, sliced into long strips
• 1 x 200g/7oz piece gammon steak, rind removed, sliced into long strips
• salt and freshly ground black pepper
• 250g/9oz plain flour, plus extra for dusting
• 100g/3½oz lard, plus extra for greasing
• pinch salt
• 1 free-range egg, beaten, for glazing

Instructions

Ingredients

• 6 cloves of garlic - chopped
• 1 large onion - chopped
• 1 large carrot – chopped
• 2 tbsp vegetable oil
• 600-800 ml chicken stock (or vegetable stock for vegan variation)
• 1 tbsp curry powder (your choice of strength. I use medium)
• 1 tbsp dark soy sauce (or more if needed)
• 1-2 tsps of honey (or sugar/maple syrup for vegans. Add more if needed)
• 3 tbsp of flour

Instructions

Ingredients

• 4 lbs chicken wings (cut into drumettes and flats)
• 1 tablespoon aluminium free baking powder (not baking soda)
• 1/2 teaspoon salt
• 2 teaspoons garlic powder
• 1/4 teaspoon cracked pepper
• 1/4 cup unsalted butter (melted)
• 1/2 cup Frank's Original Red Hot Sauce
• 1-2 tablespoons honey (or white sugar or brown sugar, adjust to suit your tastes)
• 1/2 cup crumbled blue cheese (softened)
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon cracked pepper (to taste )
• 1/4 cup ranch dressing (for serving )
• 1/2 cup blue cheese dressing (for serving)
• 2-3 celery stalks (for serving)

Instructions

Ingredients

• 2 sea bass ((whole, gutted), see note 1)
• 1 teaspoon salt (, see note 2)
• ½ teaspoon black pepper (, see note 2)
• 4 garlic cloves ((peeled & crushed))
• 4 tablespoons extra virgin olive oil (, see note 3)
• ½ cup fresh parsley ((flat leaf, finely chopped ))
• 1 lemon ((sliced))

Instructions

Ingredients

• 4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
• 6 Thai green chilis (, chopped (Note 1))
• 2 red shallots / eschallots (, chopped)
• 2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
• 2 tbsp galangal (, grated (Note 3))
• 5 cloves garlic (, chopped)
• 2.5 tsp dried shrimp paste ((Belacan) (Note 4))
• 2 tsp lime zest (, grated)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp white pepper
• 1/4 tsp turmeric
• 2 tbsp chopped coriander/cilantro root and stem ((Note 5))
• 1/4 cup coriander / cilantro leaves (, loosely packed)
• 2 - 3 tbsp water (, as needed)

Instructions

Ingredients

• 6 cups chicken broth
• 12 ounce about 2 filets of white fish, cut into bite-size chunks (I've had good success with Tilapia, which is cheap and holds up well in the freezer)
• 1 Tbsp. galangal root (cut into think matchstick (ginger root* works as a substitute))
• 2 stalks lemongrass** (smashed and chopped into inch-long pieces)
• 2 wild lime leaves (substitute juice from half of one lime if you do not have access to lime leaves)
• 2 small tomatoes (quartered)
• 1/2 cup mushroom (button or white, quartered)
• 2 green onions (chopped)
• 4 tablespoons fresh cilantro (roughly chopped)
• 2 Tbsp. fresh sweet Thai basil leaves (chopped (substitute regular basil if needed - you can also omit if you don't have any handy))
• 1 tablespoon fish sauce
• 1-2 hot Thai chili peppers*** to your taste (seeded and sliced into rings)
• Juice from half of one lime

Instructions

Ingredients

• 4 heaping cups green cabbage
• 4 heaping cups red cabbage
• 2 carrots (equals 2 cups grated carrots)
• 1/2 cup mayo
• 1/4 cup Dijon mustard
• 2 Tbsp. Apple Cider Vinegar
• 1 tsp. sugar
• 1 1/2 tsp. celery seeds
• 1/4 tsp. kosher salt (adjust to taste)
• 1/4 tsp. pepper (adjust to taste)

Instructions

Ingredients

• 400g/14oz red lentils, rinsed in a sieve under cold running water
• 2 tsp ground turmeric
• 25g/1oz butter
• 2 tsp cumin seeds
• 3 garlic cloves, finely chopped
• 1-2 green chillies, finely chopped, to taste
• salt and pepper
• 200g/7oz rice, cooked according to the packet instructions

Instructions

Ingredients

• 4 medium potatoes, baked or boiled until just fork tender and cooled
• 1/2 tablespoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon asafetida
• 1 teaspoon coconut sugar or brown sugar
• juice from 1 lemon (3 tablespoons)
• 2 tablespoons water
• 5 tablespoons ghee or sesame oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 2 to 3 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, minced or grated
• 1 medium tomato, finely chopped
• 1 lb (450 g) fresh spinach, trimmed, and roughly choppped
• 1 1/2 teaspoons sea salt

Instructions

Ingredients

• 700g rindless pork belly
• 4 fat garlic cloves finely chopped
• thumb-sized piece ginger peeled and finely chopped
• 4 tbsp tomato ketchup
• 4 tbsp hoisin sauce
• 4 tbsp golden caster sugar
• 2 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sunflower oil
• Pickled carrot & mooli (see 'Goes well with')
• 4-5 spring onion thinly sliced on the diagonal
• 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

Instructions

Ingredients

• 2 pounds pork belly
• 1/2 cup chicken stock ((not low sodium))
• 1 small onion (quartered)
• 2 cloves garlic (smashed)
• 2 teaspoons brown sugar
• 2 teaspoons Spanish paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon mild chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon mustard powder (optional)

Instructions

Ingredients

• 1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
• 1 large garlic clove (, minced (or 2 small cloves))
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 cup Greek yoghurt
• 1 clove garlic (, crushed)
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper
• 4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
• Sliced lettuce ((cos or iceberg))
• Tomato slices
• Red onion (, finely sliced)
• Cheese (, shredded (optional))
• Hot sauce of choice ((optional))

Instructions

Ingredients

• 12 skinless and boneless chicken thighs
• 2 unwaxed lemons
• 100ml/3½fl oz olive oil
• 4 fat or 6 smaller garlic cloves, finely grated or minced
• 2 dried or fresh bay leaves
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried chilli flakes
• ¼ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 2 tsp sea salt flakes
• lettuce leaves, to serve
• 250g/9oz plain yoghurt
• 4 tbsp tahini
• 1 fat or 2 smaller garlic cloves, finely grated or minced
• fat pinch salt, or to taste
• 1 tbsp pomegranate seeds

Instructions

Ingredients

• 12 large fresh scallops separated from their shells (ask your fishmonger to do this for you)
• 4 concave scallops shells, as serving dishes
• 3 slices day-old white bread
• 6 tbsp extra-virgin olive oil
• large handful fresh finely chopped flatleaf parsley
• 1 garlic clove finely chopped
• juice of a lemon plus wedges to serve

Instructions

Ingredients

• 2 tbsp rapeseed oil
• 3 shallots diced
• 2 garlic cloves crushed
• zest and juice 2 lemons
• 300g dark greens such as cavalo nero or kale, stalks removed then shredded
• 50g anchovies chopped
• 9 large scallops roe removed and halved horizontally
• knob of butter

Instructions

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley (finely chopped)
• 3-4 cloves garlic (finely chopped or minced)
• 2 red chilies (small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
• 3/4 teaspoon dried oregano
• 1 teaspoon coarse salt (level)
• 1/2 teaspoon pepper (to taste (about 1/2 teaspoon))

Instructions

Ingredients

• 2 slices streaky bacon
• 1 egg
• 50g plain flour
• 50g sweetheart cabbage finely shredded
• 2 spring onions sliced diagonally
• 50g small cooked prawns
• 1 tbsp oil
• 1 tsp brown sauce
• 1 tsp mayonnaise

Instructions

Ingredients

• 1 tsp vegetable oil
• 2 large tomatoes, deseeded and finely chopped
• 1 vegetable or fish stock pot, made up to 850ml
• 2 lemongrass stalks, lightly bashed
• 2 shallots, finely sliced
• 20g fresh coriander, finely chopped, stalks separated
• 1 red pepper, thinly sliced
• 1 garlic clove, crushed
• 1 star anise
• 2 kaffir lime leaves (optional)
• 75g shiitake mushrooms, halved
• 1 pak choi, quartered lengthways
• 165g pack Tesco Finest raw jumbo king prawns
• 3 tbsp fish sauce
• 2 spring onions, finely sliced
• 1 red chilli, thinly sliced
• 1 lime, halved

Instructions

Ingredients

• 1.5kg/3lb 4oz meaty rack of pork spare ribs
• water, to cover
• 1 onion, chopped
• 2 garlic cloves, lightly crushed
• ½ tsp black peppercorns
• 2 tbsp olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, crushed
• 2 red chillies, finely chopped
• ½ tsp dried chilli flakes
• 2 tsp fennel seeds, crushed
• 110g/4oz dark brown sugar
• 600g/1lb 5oz tomato ketchup
• 110ml/4fl oz dark soy sauce
• 2 red onions, finely sliced
• 6 tomatoes, cut into chunks
• 1 small bunch fresh flatleaf parsley, leaves only
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar

Instructions

Ingredients

• 3 tbsp vegetable oil
• 2 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 12 cardamom pods, split
• handful of curry leaves
• 2 large onions, chopped
• 5 garlic cloves, grated
• 5cm/2in piece fresh root ginger, finely grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp ground coriander
• 1 litre/1¾ pint hot vegetable stock
• 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks
• 250ml/9fl oz coconut cream
• 2 x 400g tins chickpeas, drained and rinsed
• 200g/7oz green beans, cut into 2.5cm/1in lengths
• 3 x 250g/9oz pouches ready-cooked pilau rice
• cucumber, tomato and red onion salad

Instructions

Ingredients

• 2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2/3 pound Yukon gold potatoes (washed and halved (or quartered, depending on the size))
• 6 cloves garlic (minced)
• 1 cup chicken broth
• ½ cup large pitted green olives (such as Castelvatrano)
• 1 lemon (sliced)
• 6-7 sprigs of fresh thyme

Instructions

Ingredients

• 50g baguette cut into small chunks
• 2 tbsp butter plus 1 tbsp melted
• 350g spiral or other short pasta
• 1 garlic clove finely chopped
• 1 tsp English mustard powder
• 3 tbsp plain flour
• 500ml whole milk
• 250g vegetarian mature cheddar grated
• 50g parmesan (or vegetarian alternative), grated

Instructions

Ingredients

• 2 tsp oil
• 1 garlic clove crushed
• 1 spring onion finely chopped
• 2 tsp finely chopped fresh root ginger
• 1 green chilli deseeded and finely chopped
• juice from ½ lime
• 100g raw prawns any size
• 165ml can coconut milk
• 100ml chicken or vegetable stock
• 100g dried egg noodles
• chopped coriander to serve

Instructions

Ingredients

Instructions

Ingredients

• 3 tbsp sunflower oil
• 2 large onions, finely chopped
• 4 garlic cloves, crushed
• 4cm/1½in fresh root ginger, finely grated
• 1 tsp ground coriander
• 2 tsp garam masala
• 10 curry leaves
• 2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar
• 400g tin coconut milk
• 3 limes, juice only
• 5 vine-ripened tomatoes, chopped and blended
• 700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
• 3 tbsp grated creamed coconut, to garnish
• handful fresh coriander, chopped, to garnish
• freshly steamed basmati rice, to serve (optional)

Instructions

Ingredients

• 1 onion (chopped)
• 3 cloves garlic
• 1 tablespoon minced fresh ginger
• 1 medium green chili (such as jalapeno; seeded)
• 1 tablespoon vegetable oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1/2 head of cauliflower (chopped)
• 1 cup green beans
• 1 carrot (sliced)
• 1 yellow or green zucchini (sliced)
• 1 cup coconut milk
• 1/2 teaspoon salt, or to taste
• White rice or brown rice

Instructions

Ingredients

• ½ tsp ground turmeric
• 2 tbsp Greek-style yoghurt, lightly whisked
• 800g chicken legs and thighs, skin removed
• 3 tbsp vegetable oil
• 2 green bird's-eye chillies, slit lengthways
• 1 onion (approximately 170g/6oz), thinly sliced
• 2 tomatoes (approximately 140g/5oz total weight), blended
• 100ml/3½fl oz thick coconut milk
• a pinch red chilli flakes or chopped fresh coriander, to garnish
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 2.5cm/1in piece fresh root ginger, roughly chopped
• 8 garlic cloves, roughly chopped
• 1 tbsp coriander seeds
• 4 dried Kashmiri chillies (or other dried mild red chillies)
• 2 heaped tsp fennel seeds
• ½ tsp black peppercorns
• 4cm/1½in piece cassia bark
• 5 green cardamom pods, seeds only
• 1 tsp cumin seeds, roasted and coarsely ground
• ½ tsp black salt
• pinch sea salt
• 30g/1oz fresh mint leaves
• 10g/½oz coriander leaves and stems
• 150g/5½oz Greek-style yoghurt
• 2.5cm/1in piece fresh root ginger, roughly chopped
• 2 spring onions, roughly chopped
• 500g/1lb 2oz cold cooked basmati rice
• 1 tbsp vegetable oil
• 1 green bird’s-eye chilli, roughly chopped
• ½ lime, zest and juice
• 2 tbsp finely chopped fresh coriander

Instructions

Ingredients

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 25g/1oz fresh root ginger, peeled and finely chopped
• 2 long green chillies, deseeded and finely chopped
• 2 tsp garam masala
• 1 tsp hot chilli powder
• 1 tsp ground turmeric
• 4 fresh ripe tomatoes, roughly chopped
• 1 tsp tamarind paste
• 2 tsp runny honey
• 400g/14oz large raw tiger or king prawns, peeled and deveined
• 4 tbsp desiccated coconut
• small bunch fresh coriander, leaves roughly chopped
• 550g/1lb 4oz white basmati rice
• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• ¼ tsp asafoetida
• 1 tsp urid dal (optional)
• ½ onion, very finely chopped
• 1 long green chilli, deseeded and finely chopped
• 10g/1/3oz fresh root ginger, peeled and finely chopped
• 10 fresh curry leaves
• 50g/1¾oz unsalted peanuts, roasted
• 50g/1¾oz unsalted cashew nuts, roasted
• 1 lemon, juice and zest of ½
• sea salt and freshly ground black pepper

Instructions

Ingredients

• 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed
• 300g/10½oz pork mince
• 150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces
• 2 banana shallots, finely chopped
• 3 tbsp chopped fresh parsley
• 4 hard-boiled eggs, shelled
• salt and white pepper
• 450g/1lb plain flour, plus extra for dusting
• 100g/3½oz strong white flour
• 75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes
• ½ tsp salt
• 100g/3½oz lard, plus extra for greasing
• 1 free-range egg yolk, beaten

Instructions

Ingredients

• 1.5kg/3lb 5oz pork shoulder
• 2 tbsp chipotle sauce
• 6 tomatoes, chopped
• ½ red onion, finely chopped
• 1 tbsp lime juice (about ½ lime)
• small handful chopped fresh coriander
• ½ garlic clove, finely chopped
• 1 tsp olive oil
• 2 avocados, peeled, chopped
• ½ garlic clove, finely chopped
• 1 tbsp lime juice (about ½ lime), plus more to taste
• salt and freshly ground black pepper
• 12-16 flour tortillas, to serve

Instructions

Ingredients

• 50g butter softened (optional)
• 250g panettone (about 5 medium slices)
• 2 eggs
• 142ml carton double cream
• 225ml milk
• 1 tsp vanilla extract
• 2 tbsp caster sugar
• icing sugar for sprinkling
• softly whipped cream to serve

Instructions

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper
• 6–12 fresh red chillies
• 1 tbsp roughly chopped garlic
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar
• chips
• salad

Instructions

Ingredients

• 1large or 2 small fennel bulbs
• 6 celery stalks
• 3-4 tbsp fruity extra-virgin olive oil
• 2 tbsp lemon juice

Instructions

Ingredients

• 1 small red onion, peeled, halved and sliced into half moons
• 2 limes, juice only
• 125g/4½oz mayonnaise
• 2 tsp gochujang paste, or other hot sauce, to taste
• 1 x 198g/7oz tin sweetcorn, drained
• 1 fresh red chilli, finely diced (de-seed if you don’t like too much heat)
• 3 tbsp chopped fresh coriander
• salt, to taste
• 4 skinless fillets of firm white fish, such as hake or haddock (750–900g/1lb10oz-2lb total), from the thicker loin end
• 1 tsp ground cumin
• ½ tsp paprika
• 1 tsp sea salt flakes
• 1 garlic clove, peeled and finely grated or minced
• 2 tbsp regular olive oil
• 8 soft corn tortillas
• 2 ripe avocados
• 1 lime, juice only, plus 2 limes, cut into wedges
• salad leaves of your choice
• 1–2 tbsp chopped fresh coriander

Instructions

Ingredients

• 250g dried black bean soaked overnight, then drained
• 100g streaky smoked bacon cut into slices
• 500g pork rib
• 3 chorizo cooking sausages
• 500g pork shoulder, cut into 5cm cubes
• 3 onions chopped
• 4 garlic cloves finely chopped
• pinch of chilli flakes
• olive oil for cooking
• 2 bay leaves
• 2 tbsp white wine vinegar
• steamed rice chopped parsley or coriander, hot pepper sauce and wedges of oranges

Instructions

Ingredients

• 450g/1lb plain flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 120g/4½oz unsalted butter, plus extra for greasing
• 1 free-range egg yolk
• 50g/2oz parmesan cheese (or a similar vegetarian hard cheese), grated
• 120ml/4fl oz water
• 1 free-range egg, beaten, for glazing
• 1 medium potato, peeled and cut into cubes
• 2 onions, finely sliced
• 1 tbsp plain flour
• 50ml/2oz whole milk
• 50ml/2oz double cream
• 150g/5½oz mature cheddar cheese, grated
• ½ tsp English mustard
• ½ tsp cayenne pepper
• salt and freshly ground black pepper

Instructions

Ingredients

• about 400g rabbit joints (or 250-300g diced rabbit meat)
• 3 tbsp plain flour plus a little extra for dusting
• 2 tbsp sunflower oil
• 1 small-ish leek finely sliced
• 1 tsp fennel seed
• 150ml medium cider
• 500ml chicken stock
• 4 tbsp double cream
• 1 tbsp wholegrain mustard
• 1 sheet ready-rolled shortcrust pastry (all-butter has the best flavour) - if you don't want to lattice the top of your pie, just use ½ a sheet
• 1 egg beaten, for glazing
• 140g baby carrot
• 140g radish
• 140g pea
• 25g butter diced
• few pinches of sugar

Instructions

Ingredients

• 6 large free-range eggs
• 450g/1lb pork sausage meat
• 1 tbsp chopped fresh thyme leaves
• 1 lemon, finely grated zest only
• 4 pickled walnuts, drained and dried with kitchen paper
• 500g/1lb 2oz chicken breasts, skin removed, sliced into long strips
• 1 x 200g/7oz piece gammon steak, rind removed, sliced into long strips
• salt and freshly ground black pepper
• 250g/9oz plain flour, plus extra for dusting
• 100g/3½oz lard, plus extra for greasing
• pinch salt
• 1 free-range egg, beaten, for glazing

Instructions

Ingredients

• 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you)
• 3 tbsp plain flour
• 3–4 tbsp sunflower oil
• 2 onions, thinly sliced
• 2 garlic cloves, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4–5 sprigs thyme (or ½ tsp dried thyme)
• 2 bay leaves
• 300ml/½pint red wine
• 500ml/18fl oz beef stock
• 2 tbsp tomato purée
• salt and freshly ground black pepper
• 1 tbsp finely chopped flatleaf parsley, to serve (optional)

Instructions

Ingredients

• 500ml/17fl oz double cream
• 1 vanilla pod, split
• 100g/3½oz caster sugar
• 150ml/5fl oz water
• 4 eggs, yolks only

Instructions

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 garlic clove, crushed
• ¼ tsp salt
• ½ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp red chilli powder
• 1 fresh tomato, chopped
• 400g tin chickpeas, drained and rinsed
• 5cm/2in piece fresh root ginger, grated
• pinch garam masala
• pitta breads or plain basmati rice, to serve

Instructions

Ingredients

• 250g/9oz chana dal (split dried chickpeas), rinsed until the water runs clear
• 3 tbsp vegetable oil
• 1 tbsp cumin seeds
• 1 small onion, chopped
• 3–4 whole green chillies, pricked with a knife
• 2cm/¾in piece fresh root ginger, peeled and cut into thin strips
• 3 garlic cloves, peeled and left whole
• 3 medium tomatoes
• ¾ tsp ground turmeric
• ¾ tsp garam masala
• 1½ tsp ground coriander
• handful fresh coriander leaves, chopped
• salt and freshly ground black pepper

Instructions

Ingredients

• 85g/3oz caster sugar
• 70g/2½oz flaky sea salt
• 2 tbsp schnapps, gin or vodka
• 2 tsp freshly ground white pepper
• 100g/3½oz fresh dill
• 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed
• 1 large cucumber, peeled, thinly sliced
• 1 tsp sea salt
• 2 tsp caster sugar
• freshly ground white pepper
• 1-2 tbsp white wine vinegar
• 3 tbsp Dijon mustard
• squeeze lemon juice
• 2 tsp caster sugar
• 1-2 tsp dried dill
• salt and pepper
• 2-3 tbsp sunflower oil

Instructions