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Serves 4 1 hour Ingredients Red pepper 3 Onion 1 White wine 150ml Cream 100ml Garlic 3, crushed 'Nduja 100g Lemon 1/2, juice of Linguine 500g Burrata 2 Method Start by roasting the red pepper. Turn the oven to 220°C. Cut the peppers in half, deseed them, and then cut them again into quarters. Arrange the quarters on a baking sheet lined with baking paper, drizzle with oil and roast in the over for 30 minutes. Whilst the peppers are roasting dice the onion. Heat a tbsp of oil in a pan, add the chopped onions and cook over medium heat until browned, about 8 minutes. Turn up the heat to high and add the wine, cooking off the alcohol for about 2 minutes. Next add the cream, stir to combine and then turn off the heat and leave to one side. When the peppers are done they will look charred. Remove them from the oven and immediately place them in a sandwich bag or cover them in foil. This allows them to steam, making it much easier to remove their skins. After 5 minutes remove their skins and roughly chop them. Add the peppers, along with the onion mixture, to a blend and blitz for 5 seconds or until finely combined but not perfectly smooth. Start to cook the pasta according to the package instructions. In a large pan, heat some oil and then add the 'Nduja. Break it apart with a wooden spook and fry for 2 minutes. Next add the crushed garlic and cook for a further 2 minutes before pouring in the pepper mixture. Bring to a simmer before adding the lemon juice and seasoning with a few pinches of salt and pepper. Serve by stirring the sauce through the linguine, and placing half a burrata on top. Eat, and enjoy!

Serves 4 40 minutes (plus overnight marinating) Ingredients Peri Peri Sauce Red chillies, such as Serenade 6, chopped Lemon Juice of 4 lemons; peel of 1/2 a lemon, finely chopped Onion 1/2, roughly chopped Garlic 4 cloves Vegetable Oil 8 tbsp White wine vinegar 6 tbsp Cayenne Pepper 1 tbsp Paprika 1 tbsp Dried Rosemary 1 tbsp Salt 1/2 tsp Sugar 2 tsp Chicken Wings 1.5kg Method In a food processor blitz together the peri peri sauce ingredients until combined. It shouldn't be perfectly smooth. Heat the sauce in a pan for 20 minutes, then allow to cool. In a large bowl combine the wings with half of the peri peri mixture. Toss thoroughly so they are all evenly covered. Cover the bowl with cling film and leave to marinade in the fridge overnight. To cook the wings, preheat the oven to 180 degrees C. Line a large baking tray with baking paper, and arrange the wings side by side on top. Put them into the oven and cook for 20 minutes, before taking them out, brushing all over with the peri peri sauce, and putting back in the over for a further 10 minutes. Remove the wings from the oven, and heat a griddle pan over the hob. In batches fry the wings for a minute or so on each side to give them those distinctive charred markings. Serve them with the surplus peri peri sauce on the side, along with chips, coleslaw, corn on the cob or whatever you favourite Nandos sides are. Eat and enjoy!

Serves 4 1 hour 30 minutes (plus marinating time) Ingredients Chicken thigh 600g, cut in half Marinade Garlic 4 clove, crushed Ginger 2 inch, grated Yogurt 120g Water 50ml Vegetable Oil 2 tbsp Coriander powder 2 tsp Garam Masala 2 tsp Cumin 1 tsp Red Chilli Powder 1 tsp Turmeric 1/2 tsp Honey 1 tsp Rice Basmati Rice 300g Star anise 2 Green cardamom 6 Cinnamon stick 1 Cloves 6 Salt 1 tsp Bay leaves 5 Onions 2, finely sliced Ginger 1 inch, grated Garlic 2 cloves, crushed Garam Masala 1 tsp Tomatoes 4, roughly chopped Lemon 1, juice of Mint bunch, roughly chopped Coriander bunch, roughly chopped Saffron pinch Method Combine all the marinade ingredients in a large bowl and stir well. Add the halved thigh pieces and toss them thoroughly making sure they are coated. Cover with cling film and leave in the fridge to marinade for at least 5 hours but preferably overnight. To cook the rice add the spices to a pan along with 2 litres of water and bring it to a boil. Add the rice, bring back to a boil and cook for 4 minutes. Afterwards drain the rice , retaining the whole spices, and leave to one side. In a large pan fry one of the sliced onions in some oil until soft, then add the ginger , garlic and garam masala and cook for 1 minute. Next add the chicken along with its marinade and brown for several minutes before adding the tomatoes, lemon juice and 100ml of water. Cover the pan and cook for 10 minutes. Meanwhile in a separate frying pan heat a large amount of vegetable oil, enough so that it comes up the side 2 cm. Once hot add the other onion slices and deep fry for 5 to 6 minutes or until crispy. Be careful not to let them burn! Once crispy remove to a bowl lined with kitchen roll to absorb excess oil. Add the saffron to a small bowl along with 50ml of hot water, and allow it to steep. Finally we're ready to assemble... To a large, heavy bottom dish with a lid, add the chicken mixture. Next sprinkle half the crispy onions, half the chopped mint and half the chopped coriander. Next add the rice and gently move it around so that it cover the chicken, but without pushing it down. Finally drizzle the saffron mixture over the rice. Cover the pan with tin foil, and then the lid. Cook on a high heat for 2 minutes, and then drop the heat down to the lowest the hob will go. Leave to cook for 20 minutes, and then turn the heat off, and leave for a further 10 minutes. Don't be tempted to peak as it needs to keep cooking in its steam. Finally give it a gentle toss, and serve with a garnish or crispy onions, coriander and mint. Eat and enjoy.

Serves 2 20 minutes Ingredients Pasta, linguine or fettuccine 200g Garlic 1 clove, sliced Chilli flakes 1 tsp Olive oil 2 tbsp Prawns, chopped into large pieces 150g Lemon, juice of 1/2 Parsley, roughly chopped 15g Method Bring a pan of salted water to a boil and add the pasta, cook until al dente. Meanwhile add the oil to a pan along with the chilli flakes and garlic. Heat the pan on medium heat and as soon as the garlic starts to take on colour turn off the heat. Allow the chilli and garlic to infuse the oil. Drain the pasta reserving a tablespoon of the pasta water. Add the reserved pasta water to the garlic and chilli oil, along with the juice of half a lemon. Turn the heat back on to medium, then add the pasta, tossing it through the oil mixture. Season with plenty of pepper and a large pinch of salt at this point. Add the parsley and prawns, and keep cooking for a further minute tossing frequently. Then turn off the heat, put a lid over the pan and allow the residual heat to continue cooking the prawns. After a minute it is ready to be served, eaten and enjoyed!

Serves 4 60 minutes Ingredients Paneer 450g cut into triangles or cubes For the gravy: Cashews 75g Dried mango 75g Butter 1 tbsp Cumin 1 tsp Coriander powder 2 tsp Fennel seeds 1/2 tsp Clove powder 1/2 tsp Cinnamon powder 1/2 tsp Cardamoms 5, cracked Bay leaves 2 Red chillies 1 or 2 depending on heat preference Turmeric 1/4 tsp Red onions 2, roughly chopped Garlic 4 cloves, crushed Ginger 1 inch, grated Saffron 8-10 threads Tomatoes 4, roughly chopped Salt 2 tsp To finish: Butter 1 tbsp Ginger 1 inch, julienned Kashmiri chilli powder 2 tsp Cream 100ml Lemon 1/2, juice of Coriander leaves small handful, chopped Method Heat 1 tbsp of butter in a large pan. Add the onion and gently fry until translucent. Add the ginger, garlic, cumin , coriander powder, fennel seeds, clove, cinnamon, cardamom and bay leaves. Allow to sizzle for 20-30 seconds. Then add the chillies, cashews, mango pieces, tomatoes, saffron, turmeric, salt and 500ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaves and cardamom, and discard. Blend the mixture until completely smooth and creamy. We use a NutriBullet and give it a good 60-90 seconds. In the same pan, heat up 1 tbsp butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder, fry for 30 seconds. Return the blended sauce to the pan, along with the cream and juice from half a lemon and stir well. Taste for seasoning before folding in the paneer. Cover and cook over a medium heat for 5 minutes. Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

Serves 4 50 minutes Ingredients Rhubarb 400g Cornflour 1 tbsp Vanilla pod 1 Caster sugar 70g Orange zest 1/2 orange Unsalted butter, chilled 100g Plain flour 100g Ground almonds 30g Rolled oats 20g Demerera sugar 50g Ground cardamom, 5 pods Method Preheat the oven to 200C and grease a dish. Chop the rhubarb into 3cm pieces and put into a bowl. Pour over the cornflour, caster sugar, and orange zest. Halve the vanilla pod and scrape out the seeds over the rhubarb. Toss the ingredients together and add to the greased dish. In another bowl, add the cubed butter to the flour and rub with your fingers until the mixture resembles breadcrumbs. Add the brown sugar, ground cardamom, oats and ground almonds and mix well. Tip the crumble over the rhubarb mix and even out. Place the dish on a tray to catch any drips and place into the preheated oven for 40 minutes until bubbling and golden. Serve with custard or cream, eat and enjoy!

Serves 4 1 hr 15 mins Ingredients Chicken breasts 3 Chicken stock 800ml Bay leaves 4 Butter 4 tbsp Leeks 2 Mushrooms 240g Garlic 2 cloves Thyme 6 sprigs Plain flour 60g Whole milk 200ml White wine 100ml Double cream 200ml Dijon mustard 1 tbsp Worcestershire sauce 1.5tbsp Puff pastry 320g sheet Egg 1 Method Pour 800ml of chicken stock into a saucepan and heat to a simmer. Add the chicken breasts and the bay leaves. Put a lid on the saucepan and simmer for 12 minutes. Take the breasts out with tongs and set aside but keep the stock in a jug. Chop the leeks into slices and the mushrooms into small chunks. Heat the butter in a large saucepan and add the leeks, frying for 2 minutes until softened. Add the chopped mushrooms and fry for a further 5 minutes. Crush in the garlic and thyme leaves and stir around for another minute. Sprinkle over the flour and stir it well into the vegetables. Gradually pour in the milk, stirring well then add in the wine. Follow with the set aside chicken stock (there should be about 600ml left). Stir well and simmer until the sauce has thickened lightly. Add the dijon, Worcestershire sauce and salt and pepper to taste. Turn off the heat and then stir in the cream. Preheat the oven to 200C fan. Use 2 forks to pull apart the poached chicken into chunks and stir into the pie mix. Pour the mixture into a pie dish and set aside to cool slightly. Meanwhile, cut out the puff pastry to fit the top of your dish. Using any remainder, cut strips. Brush the edge of the dish with egg and stick the strips down around the lip. Brush the pastry lip with egg then lay the sheet down on top, crimping the edges. Brush egg over the lid and stab a hole in the centre. Place in the oven for 20-25 minutes or until the pastry is a lovely golden brown. Serve, eat and enjoy!

Serves 6 1 hour 20 minutes Ingredients White bread 2 slices, crusts removed and roughly chopped Milk 150ml + 200ml Butter 2 tbsp Beef mince 1kg Onion 2, finely chopped Garlic 5 cloves Bay leaves 6 (plus more to garnish) Curry powder 2 tbsp Coriander powder 2 tsp Cumin 2 tsp Turmeric 1 tsp + 1/2 tsp Mango Chutney 4 tbsp Worcestershire sauce 3 tbsp Raisins 75g Lemon 1, juice of Egg 3 Method Pre-heat oven at 180 Celsius. In a small bowl, mix together 150ml milk and bread to soften it. Set aside. Heat up a very large saucepan over medium heat. Melt the butter and then cook the chopped onions on a gentle heat for 5 minutes until translucent. Next add the garlic and cook for a further couple of minutes. Next stir in the spices: curry powder, 1 tsp turmeric, ground cumin, coriander and bay leaves and cook for a couple of minutes and then turn off the heat. Heat a separate large frying pan, and once hot add ground beef stirring constantly to break it up. Cook until the beef is no longer pink or slightly brown, then add it to the saucepan with the other ingredients. Add the bread mixture, mango chutney, Worcestershire sauce, lemon juice and raisins. Gently stir to incorporate. Season with 20 grinds of pepper and 3 tsp of salt. Add the mixture to greased casserole dish or cast iron pan and use a spoon to press the beef mixture down. Bake in the oven for around 30 minutes. While the bobotie is baking, mix together the eggs and milk with 1/2 tsp of turmeric. Take the meat out of the oven and pour the egg mixture over the beef. Arrange some bay leaves on top of it . Bake for another 20 minutes or until the eggs mixture has set. Remove and let it rest for a few minutes then serve with chips or rice.

Serves 4 1 hour Ingredients Onion 1, roughly chopped Carrot 1, roughly chopped Garlic 4 cloves, crushed Ginger thumb-size, grated Bay Leaves 3 Flour 2 tbsp + 50g for breading chicken Turmeric 1 tsp Curry Powder 4 tsp Honey (can substitute with sugar) 2 tsp Soy sauce 1 1/2 tbsp Lime 1, juice of Japanese curry cube (see note) 50g Coconut cream 160ml tin Chicken breast 3 Egg 1 Panko breadcrumbs 100g Note: You can buy Japanese curry cubes from asian supermarkets but they are also available on Amazon. The most readily available is the Golden Curry brand, which comes in various levels of heat. Method Heat a tablespoon of vegetable oil in a large saucepan and add the chopped onion. Cook on a medium heat for 5 minutes. Then add the carrot, ginger and garlic and cook for a further 5 minutes. Add 2 tablespoons of flour, the curry powder, bay leaves and turmeric. Stir well to combine and cook for a couple of minutes until fragrant. Slowly add 400ml of water, stirring constantly as it thickens. Bring to a boil then cover with a lid and cook on a gently simmer for 15 minutes. Whilst that is simmering prepare the chicken. One at a time, place the chicken breasts in a freezer bag, or between two pieces of cling film, and then use a rolling pin to hammer the breasts flat. Set up your breading station, have the flour, whisked egg and breadcrumbs in separate bowls or plates. Coat a breast in flour, then dip it into the egg mixture and finally into the breadcrumbs, turning it over so the whole piece is covered. Gently press the breadcrumbs into the breast to secure them. Then place the breast on a spare plate and repeat this process with the other breasts. After 15 minutes remove the bay leaves from the curry and then use a hand blender, or food processor, to liquidise the curry smooth. Put the sauce on a medium heat and add the curry cube and stir well until dissolved. This should further thicken the sauce. Add the soy sauce, honey, lime juice and coconut cream. Taste for seasoning, depending on the saltiness of the curry cube used it might need some further salt. Turn off the heat and leave the sauce to rest. In a large frying pan heat 100ml vegetable oil. Once hot add the breaded chicken breasts. Cook on a medium high heat for 5 minutes on each side or until golden brown. Once cooked remove and rest on some kitchen towel to remove an excess oil. Slice the chicken and serve it on a bed of rice and the curry sauce. Eat and enjoy!

A quick Ramen you can make for a midweek dinner! Serves 2 30 minutes Ingredients Vegetable stock 1litre Soy sauce 2 tbsp Rice vinegar 2 tbsp Sesame oil 2 tsp Tahini 3 tbsp White miso paste 2 tbsp Chilli oil 1 tbsp Dried shitake mushrooms 10g Ginger 1 inch, grated Garlic 2 cloves Dried ramen noodles 100g Mushooms, mixed 100g Pak choi 1 Sweetcorn 100g Sugar snap peas 40g Eggs 2 Coriander 8g Spring onions 2 Method Heat a small amount of vegetable oil in a large saucepan and add the grated ginger and crush in the garlic. Fry gently for a minute, stirring until fragrant. Pour in the vegetable stock and set the heat to medium. Add the soy, vinegar, chilli oil, sesame oil, tahini and miso paste and whisk together until smooth. Add the dried mushrooms, bring to a boil then reduce to a simmer for 20 minutes. Meanwhile, prep the veg. Heat a large frying pan with some oil, then fry the chopped mushrooms until golden brown. When they are done, remove to a plate on the side but keep the pan on the heat. Quarter the pak choi and use the mushroom pan to brown each quarter for 3 minutes on both sides. When cooked, remove to sit with the mushrooms. Bring 2 pans of water to the boil. In one, gently drop the eggs and boil for 5 minutes. Remove and add to a bowl of ice water to stop them cooking further. In the other pan, drop the sugar snap peas and sweetcorn, then cook for 3 minutes before setting aside with the rest of the veg. Use one more pan of boiling water to cook the noodles to the packet instructions, then remove and drain under cold water. When ready to serve, split the noodles between 2 large bowls. Remove the dried mushrooms from the broth, then ladle the broth over the noodles. Arrange the pak choi, sweetcorn, sugar snap peas and mushrooms on the top of your bowl. Peel the eggs, cut them in half and add them too. Chop the spring onion and coriander and sprinkle over both bowls. Eat and enjoy!

Serves 4 1 hour Ingredients Macaroni pasta 250g Gruyere 60g, finely grated Cheddar 60g, finely grated Parmesan 60g, finely grated (plus extra for topping) Butter 60g Flour 70g Milk 800ml Garlic 3 Cloves, finely sliced Bay Leaves 3 Nutmeg 1/2 tsp Worcestershire Sauce 2 tbsp Dijon Mustard 1 1/2 tbsp Basil 15 leaves, roughly chopped Panko breadcrumbs 3 tbsp Method Preheat the oven to 190 C. Cook the pasta until barely cooked, it should still have a bite. Once done, drain the pasta and rinse under cold water to prevent further cooking. While the pasta is cooking, finely slice the garlic. Melt the butter in a large saucepan. Add the garlic and bay leaves, and cook for 1 minute. Add the flour and whisk to a paste. Gradually add the milk, whisking to a smooth sauce as you do. Once all the milk is added, and the sauce is whisked smooth, remove the bay leaves. Add the three cheeses gradually, again whisking the sauce until smooth. Add a pinch of nutmeg, the Worcestershire sauce, the mustard and the basil. Season with a teaspoon and a half of salt and 15 grinds of black pepper. Stir the cooked macaroni into the sauce. Pour the pasta and sauce into an oven proof dish, sprinkle over the breadcrumbs and grate some extra parmesan on top. Cook in the oven for 30 minutes. Eat and enjoy.

Photo source: Lonely Planet Serves 4 (as a starter) 3 hours Ingredients Chicken breast 2, cut into 1 inch cubes Yogurt 1/2 cup Ginger 2 tsp, grated Garlic 2 tsp, crushed plus 2 cloves sliced Red Chilli Powder 2 tsp plus 1 tsp Cumin 1 tsp Coriander powder 1 tsp Garam Masala 1 tsp Salt 1 tsp Black pepper 2 tsp Cornflour 4 tbsp Vegetable oil 750ml Green chillies 4, sliced lengthways Curry leaves 10 Mustard seeds 1 tsp Rice wine vinegar 1 tbsp Lime 1/2, juice of Sugar 1 tsp Method In a bowl combine the yogurt with the ginger, crushed garlic, 2 teaspoons red chilli powder, cumin, coriander powder, garam masala, salt and black pepper. Mix well and add the cubed chicken breast. Make sure the chicken is well coated, then cover with cling film and leave in the fridge to marinate for 2 hours. Once marinated, add the cornflour to the mixture, stirring well. It should form a thick batter that coats the chicken. In a very large pan heat the vegetable oil to 180 degrees celsius. Deep fry the chicken for 6 minutes or until golden brown. Work in batches if you need to and once cooked remove the chicken to a bowl lined with kitchen roll to absorb any excess oil. In a wok heat some oil and add the green chillies, curry leaves, garlic slices and mustard seeds. Fry for a couple of minutes and then add the vinegar, lime juice, sugar, chilli powder and 3 tbsp of water. Mix all together then add the fried chicken pieces, tossing well to combine. Serve with raita and naan. Eat, and enjoy!