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A seriously underrated cut of beef... Serves 4 30 minutes Ingredients Flat Iron Steak 600g Paprika Parsley Large bunch Basil Large bunch Oregano Large bunch (1 tbsp dried as alternative) Sugar 1 tbsp Red Wine Vinegar 1 1/2 tbsp Lime juice 1/2 tbsp Chilli flakes 2 tsp Olive oil Butter tbsp method Take the steak out of the fridge and all to come up to room temperature. Drizzle each side of the steaks with olive oil, then season generously with salt, pepper and a sprinkling of paprika. In a food processor place the parsley, basil, oregano, sugar, vinegar, lime juice, chilli flakes and a tablespoon of olive oil. Pulse until it has formed a paste, if it is too dry add some more olive oil. Season the sauce with salt and pepper and leave to one side. Heat a touch of oil in a heavy bottomed frying pan over high heat. Once up to high temperature, lay the steaks in the pan. Cook for 1 minute on each side before flipping. For medium, cook for 3 minutes on each side, flipping every minute (so 6 minutes cooking time in all). After 4 minutes add the butter to the pan, and baste the steaks with it. Once finished cooking, transfer the steaks to a board to rest under tin foil for 10 minutes. Slice the steaks perpendicular to the grain of the muscle. This is incredibly important and ensures the steaks are tender in the mouth and not tough. Serve the steak slices with the chimichurri. Eat and enjoy!

A tasty Brazilian snack Makes 15 30 minutes INGREDIENTS Tapioca flour 280g (can be found at whole foods) Whole milk 155ml Water 60ml Olive oil 3 tbsp Parmesan 100g grated Mozzarella 60g grated, dry Egg 1 large Salt 1 tbsp METHOD Place the tapioca flour in the bowl of a stand mixer. Combine the milk, water, oil and salt in a saucepan and bring to a boil gradually. Add the wet ingredients to the flour and mix well on a low- medium speed. Once combined, crack in an egg and continue to mix until the egg has been fully mixed in. Add the cheese bit by bit to the mixture and continue to mix until combined. The dough will be very soft and sticky! You might want to chill in the fridge for 30 minutes to firm up. Preheat the oven to 200 degrees c. Line a baking tray with baking parchment and using 2 spoons dipped in water, spoon 15 balls onto the sheet. Bake for 20 minutes until golden brown. Eat and enjoy!

Great as a BBQ side or a light summer dinner Serves 4 as a side 20 minutes INGREDIENTS Prosciutto 6 slices Halloumi 1 pack Figs 5 Mixed salad bag 150g preferably watercress/spinach Mint leaves handful Mixed seeds handful Red onion half Shallots 2 Red wine vinegar 3 tbsp Honey 1 1/2 tbsp Pomegranate mollasses 1 tbsp Olive oil 2 tbsp Sesame oil 1 tsp METHOD Place the salad leaves, thinly sliced red onion, and chopped mint leaves into a large bowl. In a blitzer, add the shallots to all the liquid ingredients, season and blitz into a dressing. Stir the dressing through the salad leaves in the bowl. Chop the figs into sections of 4 and tear the ham roughly, and top the salad with these. In a pan, toast the seeds lightly then leave to cool before topping the salad. In the same pan, fry the halloumi in slices on both sides until golden then finish the salad with these. Eat and enjoy!

So Foccacia-ing good Serves 8 2 hour 40 minutes Ingredients Yeast 7g sachet Plain Flour 325g Warm water 225g Salt 9g Rosemary 2 sprigs Garlic 2 cloves Red onion 1 Balsamic vinegar 2 tbsp Sugar 2 tsp Thyme 2 sprigs Method To make the dough, put the yeast, flour, salt and a tablespoon of oil into a mixing bowl. Be careful not to let the salt come into direct contact with the yeast as this can kill it. Using a mixer with dough hook attached to combine the ingredients and gradually pour in the water. Knead in the mixer for 5 minutes, before turning out onto a floured surface and knead by hand for a further 5 minutes, stretching the dough out. Place the dough in a lightly oiled bowl, cover with cling film, and leave to prove in a warm place for an hour. Once the dough has doubled in size transfer it to a baking tray and gently stretch and flatten the dough, pushing it into the corners. Cover with cling film and leave it to prove for another hour. Finely chop the garlic and add to a frying pan with 3 tbsp of olive oil, and a sprig rosemary. Gently heat to let the ingredients flavour the oil, but being careful not to let them burn. Once the oil is infused take it off the heat and put to one side. Slice the onion into long thin pieces. In a separate frying pan fry the onion until caramelised. Add the balsamic vinegar, sugar and chopped thyme, frying for a couple of minutes and then taking off the heat. Preheat the oven to 220 degrees. Once the dough has completed its second prove, gentle dimple the top of the dough with your finger tips. Onto one half, pour the oil and garlic mixture. Break off bits of rosemary and gently push them into the dough. On the other half, gently spoon the onion and vinegar mixture, making sure its well covered. Season the whole top with salt and pepper. Bake the focaccia in the oven for approximately 20 minutes. East and enjoy.

Bake me up, buttercup Serves 4 1 hour 30 minutes Ingredients Tinned Tomatoes 1 tin Tomato Puree 2 tbsp Sausage 4 Onion 1 Garlic 3 cloves White Wine 100ml Balsamic Vinegar 1 tbsp Sugar 2 tsp Double Cream 100ml Basil small handful Pasta 400g Tenderstem Broccoli 100g Mozzarella 100g Method Finely chop the onion and fry in a large saucepan with some olive oil until translucent. Roughly chop the sausage and add this to the onions, along with finely diced garlic and more olive oil if necessary. Fry until the sausage is cooked. Deglaze the pan with the white wine, and let this simmer until the volume of wine has halved. Add the tinned tomatoes, tomato puree, vinegar, sugar and half the small handful of basil roughly chopped (retaining some for later). Very gently simmer this for 45 minutes. Meanwhile preheat the oven to 200 degree C. Cook the pasta until just barely cooked, then drain, and rinse under cold water to prevent it cooking further. Roughly chop the broccoli and boil for a couple of minutes in a pan of water, before draining and running under cold water to halt further cooking. The broccoli should still have a bite to it. Once the tomato mixture has reduced, add the broccoli, cream, the remaining chopped basil. At this point add a generous helping of salt and pepper to taste. Roughly chop the mozzarella, and add half to the tomato mixture, along with the cooked pasta. Stir to combine. Transfer the mixture to a oven baking dish, and top with the remaining mozzarella. Cook in the preheated oven for 25 minutes, or until golden brown. Eat and enjoy.

Hard work but worth it Serves 4 1 hr 15 minutes ingredients Chipolatas 12 Arborio 400g White onion 2 Fennel bulb 2 Garlic 2 cloves White wine 2 glasses Chicken stock 700ml Peas 200g Butter Parmesan 100g Parsnips 3 Vegetable oil Truffle oil optional method Preheat the oven to 100 degrees C. Peel thin strips of parsnip using a potato peeler and line them up on a baking tray. Dry the strips out for 15 minutes in the oven. Heat the vegetable oil in a pan and drop in the parsnip strips in batches. Once browned, use a slotted spoon to take the strips out and leave them to drain on a kitchen towel. Dust generously with salt and set aside. Chop the sausages into small pieces. Heat some oil in a large heavy based pan and cook the sausage pieces until browned all over. Remove from the pan and set aside. In the same pan, add a knob of butter and the finely chopped onions. Allow to sweat. Finely slice the fennel, then add to the onions along with the garlic cloves minced. Cook the vegetables until the onions are soft and translucent, then pour in the arborio and stir together. After a minute, pour in the wine making sure to stir up all the burnt on juices from the pan. When the wine has cooked off, add a ladle of chicken stock and stir continuously. Every time the stock has been absorbed, add a new ladle. Repeat this, constantly stirring until the rice is al dente. Add the cooked sausage and peas and stir through. Once the peas are cooked, turn off the heat and stir through a knob of butter, the parmesan and a drizzle of truffle oil if using. Season. Spoon the risotto into bowls and scatter the parsnip crisps on top. Eat and enjoy.

Light and refreshing Score 7/10 Notes Apple, pear and citrus fruits. More dry than most proseccos. Lots of mineral notes, very bubbly! Pairings Summer rolls Gyoza

Full bodied but easy drinking Score 7/10 Notes Plum, cherries and red berries with a hint of vanilla and spice. Almost off dry due to the appassimento sweetness. Very smooth with gentle tannins, but bursting with flavour. A good red for 'white wine drinkers'. Pairings Easy to drink on its own but a rich red meat would work well.

Spicy but fresh Serves 4 30 mins INGREDIENTS Pork mince 500g Gochujang 3 tbsp Soy sauce 4 tbsp Honey 4 tbsp Mirin 3 tbsp Rice vinegar 4 tbsp Garlic 2 cloves Fresh ginger 15g piece Chilli oil 1 tbsp Sesame oil 2 tbsp White onion 1, sliced thinly Sesame seeds 1 tbsp, toasted Cucumber 1 whole Carrot 2 large Lettuce 1little gem Coriander handful Spring onions 4 Sushi rice 240g METHOD Using a peeler, peel long ribbons of cucumber into a bowl. Add 1 tbsp honey, 2 tbsp rice wine vinegar, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp soy sauce, half the chopped coriander. Cover and leave to marinate in the fridge. In a blender or food processor, mix together the gochujang, 3 tbsp soy sauce, 3 tbsp honey, 2 tbsp mirin, 1 tbsp rice vinegar, garlic cloves, ginger, chilli oil and 1 tbsp sesame oil. Blend until smooth. Put the sushi rice on to cook In a wok, heat up some oil and add the onion. Once it is soft and translucent add the pork mince, breaking it up into pieces. Pour in the sauce and allow the mince to cook in it. Peel the carrots into ribbons, shred the lettuce and start arranging into bowls. Add the cucumber salad. When the rice has cooked, stir through a tablespoon of rice vinegar, and then spoon into the bowls. Divide the pork into the four bowls. Finish by sprinkling over the sesame seeds, chopped spring onions and any remaining coriander. Eat and enjoy! Note: The bowls can be made up of whichever veg you choose! Kimchi is a great addition. Also, a fried egg served on top as with traditional Korean bibimbap works well.

Shouldn't be - but often is - the star of the show... Serves 4 30 minutes Ingredients Savoy Cabbage 1 Bacon 6 rashers Onion 2 Garlic 4 cloves Butter 20g Lemon 1 Method Finely chop the onion; finely slice the cabbage and cut the bacon into pieces. In a wok, heat some oil, and fry the onions until translucent. Add the bacon and crushed garlic, and fry for a further 2 minutes. Add the butter and the savoy cabbage, tossing to ensure its well mixed, and butter coats the cabbage. Add the juice of a lemon, and a large pinch of salt and pepper. Continue to fry and stir for 5 minutes, the volume should have reduced, and the cabbage should be soft but still with a bite. Eat and enjoy

Squishy like babies... Makes 40 gyoza Ingredients Gyoza Pork mince 250g White cabbage 150g Spring onions 2 Sesame oil 1 1/2 tbsp Mirin 1 1/2 tbsp Rice vinegar 1 tbsp Light soy sauce 3 tbsp Chilli oil 1 tsp Garlic 4 cloves Fresh ginger 20g Gyoza wrappers 30 Cornflour for sprinkling Dipping sauce Spring onion 2, chopped finely Green chilli 1, chopped finely Ginger 2 tbsp grated Light soy sauce 8 tbsp Mirin 3 tbsp Rice vinegar 2 tsp Sesame Oil 2 tsp Muscovado sugar 2 tbsp Method Finely shred the cabbage and finely chop the spring onions and place into a large mixing bowl with the pork mince. Add the sesame oil, mirin, rice vinegar, soy sauce and chilli oil. Use a garlic presser to add in the garlic cloves and grate in the ginger. Using your hands, squeeze and mix everything together well. Line up your gyoza wrappers on a board and place a damp kitchen towel over them so they don't dry out. Dust a clean work surface with cornflour and place a bowl of water at the side. Pick up one wrapper and spoon a teaspoon of pork mixture into the centre. Using your finger, dip into the water bowl and draw a circle of water all around the edge of the wrapper so that it is wet all the way round. Fold the wrapper in half (but do not seal). Starting at the left, make a pleat on the top side of the wrapper, pressing firmly against the bottom side after the fold. Pleat all the way to the other edge (about 6 pleats). Place bottom side down onto the floured surface, covering with a dampened kitchen towel. Repeat with the remaining ingredients At this stage, they can either be frozen for future cooking (same method, just a couple of minutes longer in the pan) or cooked straight away. Make the dipping sauce by combining all the ingredients and pour into dipping bowls. Heat some oil in a large non stick frying pan and add the gyoza in a single layer, flat side down. After 2 minutes (or when the bases have been nicely browned) pour in 1cm of water and cover with a tight fitting lid. Steam for 5 minutes, then remove the lid to evaporate any remaining water. Fry uncovered for another 2 minutes to ensure the gyoza are crisp on the bottom. Serve on a platter with the dipping sauce Eat and enjoy.

Vibrant and exposed... Serves 4 30 minutes Ingredients Vermicelli Rice Noodles 250g Rice Paper Carrot (cut into long thin strips) Lettuce (thinly sliced) Mint (chopped) Coriander (chopped) Chicken Breast Fish Sauce 4 tbsp Sugar 4 tbsp Lime Juice 2 tbsp Rice Vinegar 1 tbsp Garlic (finely chopped) 1 tbsp Chilli (finely chopped) 1 tbsp Method Finely slice the chicken breast, season with salt and pepper and fry in a wok till cooked. Cook the rice noodles according to the package instructions, drain, then rinse under water to prevent further cooking. In a sealed contained or jar, combine the fish sauce, sugar, lime juice, rice vinegar, garlic, chilli and 8 tablespoons of warm water, and shake to mix. Separate the sauce into individual ramekins for dipping. To make the rolls, dip the rice paper in a bowl of water, then let the excess water drip off. Place on a plate and within 20 seconds it should become soft and pliable. Work quickly to fill the rolls with rice noodles, chicken, lettuce, carrots, coriander and mint. Once filled, tuck over either end to seal, and then roll up into a tube. Serve with the dipping sauce. Eat and enjoy.