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Serves 6 1 hour 15 minutes Ingredients Tinned tomatoes, good quality 2 tins Onion 1 Garlic 6 cloves, crushed White wine 1/2 bottle Basil 10 leaves, finely chopped Sugar 2 tsp Olive oil 2 tbsp Spaghetti 750g Parmesan to serve Method Finely chop the onion. In a large pan heat some vegetable oil then add the onion. Gentle sweat the onion on a medium low heat for 10 minutes. Add the crushed garlic, fry for 1 minute and then add the wine. Gently simmer the wine until is has reduced to a syrupy consistency, about 10 minutes. Add the tinned tomatoes, stirring everything together and then leave to simmer on a low heat for 1/2 hour. Add the basil along with the sugar and stir through. Season with salt and pepper and leave it to simmer for a final 15 minutes. Meanwhile cook the spaghetti according to the packet instructions. Once cooked, drain it and add it to the sauce along with the olive oil. Gently stir the pasta through the sauce to combine. Serve with a grating of parmesan, eat and enjoy!

Serves 6 4 hours Ingredients Curry Paste Onion 1, chopped roughly Garlic 4 cloves Lemongrass 2 stems, bruised then finely chopped Galangal paste 3 tsp Ginger 3 tsp, grated Coriander powder 3 tsp Cumin 1 tsp Ground cloves 1/2 tsp Cinnamon powder 1/2 tsp Red chilli 2 (more or less depending on level of spice) Fish sauce 1 tbsp Lime 1, juice of Sugar 1 tbsp Salt 1 tsp Other ingredients Braising beef 1kg, diced into 1 inch pieces Coconut milk 2 tins Beef stock 500ml Kaffir lime leaves 4 Sugar 1 tbsp Fish sauce 1 tbsp New potatoes 400g, halved Coriander handful, chopped Method In a blender blitz all the paste ingredients together. Preheat the oven to 130 degrees celsius. In a large cast iron pan, heat some oil and brown the beef on all sides for a few minutes. Once browned, remove the beef from the pan. Add the curry paste to the pan and cook for 3 minutes, then add the coconut milk, the beef stock, kaffir lime leaves, sugar, fish sauce, 1 teaspoon of salt and the browned beef pieces. Bring to a simmer, then put on a lid and place in the oven. Cook for 3 hours stirring occasionally. If oil is gathering at the top then try and remove this. If it appears to be drying out then add some more water. After 3 hours the beef should be incredibly tender. Stir in the potatoes and coriander, put the lid back on and cook for a further 30 minutes or until the potatoes are tender. Season to taste, it may require more salt, sugar or some lime juice. Then serve immediately with rice - eat and enjoy!

Serves 4 45 minutes Ingredients Beef mince 350g Pork mince 250g Onion, white 1/2 large White bread 150g, pulsed into breadcrumbs Butter 6 tbsp Whole milk 60ml Egg 1 large Allspice 1 tsp Plain flour 3 tbsp Beef stock 500ml Double cream 120ml Dijon mustard 1 tsp Worcestershire sauce 1 tbsp Parsley large handful Lingonberry/ cranberry sauce 1 tbsp Method Place the breadcrumbs in a bowl and pour the milk over, leave for 10 minutes to soak. Heat 1 tbsp of butter in a frying pan and grate the onion. When the butter is bubbling add the onion and sautee for about 4 minutes until softened. Allow to cool then add to the bread mixture. Mix the meats, the onion and bread, the egg and the spices, then add a large pinch of salt and pepper. Really mash the mixture together with a wooden spoon- you want it to be more like a pate texture. Lightly wet your hands then roll the mixture into small meatballs (around 40). Heat another 2 tbsp butter in a large frying pan and brown the balls in batches until they are brown all over and just cooked through. Place to the side in a bowl. Add another 3 tbsp butter to the pan and then add 3 tbsp of flour when it is bubbling. Whisk into a roux, allow to cook for a few minutes. Gradually pour in the stock, whisking all the time into a smooth sauce. Stir in the dijon, Worcestershire sauce and lingonberry and bubble for another couple of minutes. Pour in the cream, stir well and season to taste. Add the meatballs back in for a few minutes to warm then, then scatter the parsley over. Serve with mashed potato and lingonberry jam on the side Eat and enjoy!

Serves 4 6 hours (or ideally overnight) Ingredients Chicken thighs 1kg Chicken legs 500g White onions 3 large Carrots 5 Celery sticks 3 Leek 1 Chicken stock 2 Bay leaves 3 Thyme 4 sprigs Peppercorns 1 tsp Matzo meal 75g Chicken fat 2tbsp Eggs 2 medium Baking powder 1/2 tsp Dill few sprigs Method Chop the onions in half but leave the skin on, chop the carrots into 2cm pieces and halve the celery and leek. Place the vegetables and chicken into a very large pan (5l capacity) and pour over cold water. The water should cover everything by 5cm- should be about 3l. Bring to the boil and use a spoon to skim off all the scum. Add the stock, the bay leaves, the thyme and the peppercorns along with a large pinch of salt. Reduce heat and simmer for 2 hours. Turn off the heat, season to taste and allow to cool. Pour everything through a sieve into a large bowl or container, add the carrot pieces into the broth if desired, and then make sure you squeeze all the juice out of the veg and the chicken. Cover the soup and place into the fridge for a couple of hours or ideally overnight. The soup will gel slightly when refrigerated. To make the matzo balls, beat the eggs in a bowl and add 35ml water. Spoon off 2 tbsp of fat from the top of the soup (it will have risen to the top as it cooled) and stir that into the mix along with a large pinch of salt and pepper. Add the baking powder, then slowly stir in the matzo meal until combined. Cover with clingfilm and refrigerate for 30 mins. When the mixture has hardened slightly, oil your hands and roll small bits of mixture into balls (8-10). Bring a large pan of salted water to the boil and drop the balls in, letting them simmer for 25 minutes. They should double in size. 5 minutes before your balls will be ready, skim the rest of the fat from the soup and pour it in a large pan to heat up. Add some vermicelli noodles if you wish! Serve the soup with a few matzo balls and some sprigs of dill. Eat and enjoy!

Serves 4 1/2 hour Ingredients Beef fillet 300g, cubed Berbere 1 1/2 tbsp Tenderstem broccoli 100g, chopped into 1 inch pieces Butter 1 tbsp Red onion 1, thinly sliced Garlic 4 cloves, minced Ginger 2 inch piece, peeled and minced Jalapeñoes 4, deseeded and sliced Rosemary 3 sprigs Tinned tomato 1 Lemon 1, juice of Honey 1 tsp Mustard 2 tsp Coriander handful, chopped Method Cut the beef into cubes. Heat a tablespoon of vegetable oil in a large wok over high heat. Add the cubed beef to the pan and season to taste with salt, pepper, and a 1/2 tablespoon of berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan. To the pan, add the broccoli along with some more oil and cook until wilted. Remove from the pan and set aside. Add a further drizzle of oil and the butter to the same pan over medium heat. Once the butter is melted, add the onion and sauté over medium heat for 5 minutes. Then add the garlic, ginger, and jalapeños and sauté for a further 5 minutes, until starting to soften. Add the rosemary, the tinned tomatoes, lemon juice, mustard, honey and remaining berbere. Let it simmer for 10 minutes. Return the beef and broccoli to the pan, along with the chopped coriander. Simmer for 2 minutes to allow the flavours to meld. Serve with couscous or injera. Eat and enjoy!

4 1/2 hours (plus 1 hour chilling) Serves 4 Beef short rib 4, roughly 1.3kg Garlic 8 cloves, sliced Ginger 2 tbsp, grated Spring onions 6, chopped into 2 inch pieces. Beef stock 750ml Gochujang 4 tbsp Soy Sauce 100ml Sugar 50g Rice wine vinegar 3 tbsp Lime 2, juice of Orange 2, juice of Star Anise 3 Cornstarch 1 tbsp Honey 2 tbsp Season the short ribs with plenty of salt and pepper. Then heat a tablespoon of oil in a frying pan and brown the beef short ribs all over. Render down the fat as much as possible, this could take up to 10 minutes, but make sure the outsides don't burn. Remove the short ribs from the pan and leave to the side. Preheat the oven to 140 C To a casserole dish (Le Cresuet) add the garlic, ginger and spring onions with a tablespoon of oil and fry gently for 2 minutes. Add the beef stock, gochujang, soy sauce, sugar, rice wine vinegar, lime juice, orange juice and star anise. Bring it to the boil then introduce the beef ribs flesh side down. Make sure the meat is entirely covered, then cover with a lid and put in the oven. Cook for 4 hours checking every hour or so and adding a bit of water to ensure the meat is covered. After 4 hours remove the ribs, remove the meat from the bone, put the meat in a bowl, cover in clingfilm, and leave to rest in the fridge. Sieve the liquid into a separate bowl to remove the bits and place the liquid in the freezer for 1 hours. After this time the fat should have solidified on top and should be easy to remove. Add half remaining liquid back to the casserole dish and on a hob bring to the boil. Mix the cornstarch with 3 tablespoons of water until smooth. Add this to the boiling sauce along with the honey. Mix well until combined and thickened. Reintroduce the beef ribs to the pot and turn down the heat to medium low. Cover with a lid and cook for 10 minutes, turning the beef pieces 3 or 4 times. Serve the beef pieces on a bed of rice with a drizzling of the sauce. Eat and enjoy!

Serves 8 6 hours Ingredients Beef chuck (roasting joint) 800g Onions 1kg, finely sliced Garlic 5 cloves Chilli, fresh 1, finely diced (or more depending on spice preference) Coffee 250ml Ancho chilli, dried 3 Chilli powder 1 tsp Cumin 2 tbsp Coriander powder 1 tbsp Cinnamon 1 tsp Paprika 2 tsp Oregano 2 tsp Beef stock 300ml Tinned Tomatoes 1 Tomato puree 1 tbsp Honey 1 tbsp Lime 1, juice of Salt 2 tsp Kidney beans 1 tin Method Preheat the oven to 130 Celsius. Make the coffee and submerge the dried ancho chillies in it allowing them to steep. Cut the meat into 4 or 5 large pieces and brown all over in a frying pan then remove from the heat. After the ancho chillies have been submerged for 5 minutes or so, blitz the mixture into a paste. In a large casserole heat a tablespoon of vegetable oil and quickly fry the fresh chilli and garlic for 30 seconds. Add the chilli powder, cumin, coriander powder, cinnamon, paprika and oregano. Continue to fry for 30 seconds constantly stirring, then add the coffee and ancho chilli puree. Add the browned meat chunks to the pot along with the beef stock. Bring to a gentle boil. Cover the meat in the sliced onion, put a lid on the pot and put into the oven. Cook for 3 hours, stirring every half an hour. Remove from the oven and add the tinned tomato, tomato puree, honey, lime juice and salt. Put the lid back on and put back in the oven for a further 2 hours, stirring every half an hour. Remove from the oven and using two forks pull the beef pieces apart. They should be incredibly tender and break apart easily. Taste again for seasoning, it may require more salt, pepper or sugar. Drain the kidney beans and add them to pot, stirring them through. Turn the oven temperature to 180 Celsius and put the pot back into the oven for a final 15 minutes. Serve with rice, tortillas or nachos and sour cream and grated cheese. Eat and enjoy!

Serves 2 30 minutes Ingredients Egg noodles 125g Bag of mixed stir fry veg 300g Coriander small bunch Ginger 1cm, grated Garlic 1 clove Soy Sauce 1 tbsp Peanut Butter, smooth 1 tbsp Orange 1/2, juice of Lime 1/2, juice of Honey 1 tbsp Sesame Oil 1 tsp Method Cook the noodles according to packet instructions then drain, and immediately run them under cool water to prevent them cooking any further. They should come down to room temperature. To make the sauce, in a blender combine the ginger, garlic, soy sauce, peanut butter, orange juice, lime juice, honey and sesame oil. To arrange the salad in a large bowl add the veg, and the noodles and drizzle over the sauce. Toss the bowl until it is all well combined. Eat and enjoy!

Serves 4 4 hours (plus overnight marinading) Ingredients Pork shoulder 1kg Onion 2 Mojo Sauce Orange 2, juice of Lime 2, juice of Olive oil 2 tbsp Mint 20g Coriander 50g Oregano, dried 2 tsp Garlic 4 cloves Honey 2 tsp Cumin 2 tsp Method In a blender combine all the ingredients (except the pork and onions!) until finely chopped. Season the pork all over with salt and pepper and then place in a sandwich bag, then place the bag in a bowl for stability. Pour the marinade into the bag and massage the sauce into the meat with your hands. Seal the bag and put in the fridge to marinade overnight. Preheat an oven to 165C. Quarter the onions and place them in a roasting tray. Remove the pork from bag, being careful to preserve the marinade, and place the pork on top of the onions. The onions should lift the pork off the bottom of the baking tray. Cover the baking tray with tin foil then cook in the oven for 3 hours. After 3 hours remove the tin foil and cook for a further 30 minutes. Remove the pork from the oven, cover again with tin foil, and leave to rest for 20 minutes. Meanwhile, to make the mojo sauce heat the reserved marinade in a saucepan. If needed add a bit more orange juice and/or honey. After the pork has rested, slice it thinly and serve with a drizzling of mojo sauce. Eat and enjoy!

Serves 4 30 minutes Ingredients Chicken breasts 400g Sugar snap peas 80g Red pepper 1 Spring onions 5 Garlic 1 whole bulb Thai Chillies 4 Oyster sauce 3 tbsp Soy sauce 2 tbsp Fish sauce 1 tbsp Sugar 1 tbsp Thai basil 25g Method With a pestle and mortar crush the garlic cloves and chopped chillies into a chunky paste. Chop the red pepper and spring onion into thin slices and set aside. Chop the chicken breast into small pieces Heat some vegetable oil in a wok, and when hot tip in the garlic and chilli mix, stirring frequently for about 30 seconds making sure they don't burn. Add the chicken and stir well, fry until fully cooked. Add the red pepper, sugar snap peas and spring onion. Pour in the oyster sauce, soy sauce, fish sauce and sugar and stir well to coat the chicken and veg. Add a tbsp of water. Continue to stir fry until the chicken is nicely glazed with the caramelised sauce (you might want to add some more soy/ oyster to taste). Take the pan off the heat and stir though the thai basil leaves, then serve immediately onto 4 plates with rice. Eat and enjoy!

Serves 4 4 hours Ingredients Veal mince 400g Onion 1, large and finely diced Carrot 1, large and finely diced Celery 1 stalk, large and finely diced Bacon 6 rashers, roughly chopped Garlic 3 cloves Milk 400ml Wine 300ml Chicken Stock 300ml Rosemary 3 sprigs Thyme 3 sprigs Sage 6 leaves Cream 100ml Nutmeg 1/2 tsp Lemon 1, juice of Method In a large pan, such as a Le Creuset, heat some oil then gently fry the onions. After they are soft and translucent add the carrot and celery and gently fry for 8 minutes. Add the bacon and garlic and fry gently for a further 5 minutes stirring occasionally. Meanwhile in a separate pan brown the veal mince and use a wooden spatula to break the meat apart. Once brown remove from the heat. and add to the veal to the onion mixture. Add the milk, and on a very low heat gently simmer for 1 hour stirring occasionally. After the hour the milk should have almost entirely evaporated. Now add the wine, chicken stock, rosemary, thyme and sage. Again on a low heat gently simmer for 2 hours or until almost all the liquid has evaporated and the meat is very soft. Remove the thyme, rosemary and sage leaves, and add the cream, nutmeg and lemon juice, along with a teaspoon and a half of salt and 12 grinds of pepper. Stir well and taste for additional seasoning. Serve with pasta of your choice (we like it with pappaerdelle), and a drizzle of truffle oil and sprinkling of parmesan. Eat, and enjoy!

Serves 4 as a starter 30 minutes Ingredients Chicken wings 500g Cornflour 50g Gochujang 3 tbsp Honey 2 tbsp Soy sauce 1 tbsp Mirin 1 tbsp Rice wine vinegar 2 tbsp Garlic 3 cloves Sesame oil 1 tsp Method Preheat the oven to 120 degrees C If the chicken wings are whole, then we need to start by cutting them into individual pieces. Using a sharp knife find the joint between the tip (the bony meatless piece) and the rest of the wing. Slice through the join and then discard the tip. Now using a knife again, try to find the joint between the two remaining sections, it may help to bend the pieces apart. You should end up with two pieces, a drumette, and a flat. Add the chicken to a large bowl and add in the cornflour, along with a large pinch of salt and 10 grinds of pepper. Toss repeatedly until all the chicken bits are coated. Heat the vegetable oil in a large pan until it reads 180 degrees C on a cooking thermometer. Add half the chicken pieces to the pan and leave to fry for 8 - 10 minutes. Turn the pieces occasionally to make sure they are browned on all sides. Once cooked, transfer to a metal grill on a baking sheet and place in the oven whilst cooking the second batch in the same way. Whilst the second batch is cooking prepare the glaze. To a wok, add the gochujang, honey, soy sauce, mirin, garlic, rice wine vinegar and sesame oil. Let that bubble for 2 minutes then add the butter. Stir the mixture together and once the butter has dissolved take the wok off the heat. Place all the cooked wings on some kitchen towel to remove any excess oil, and then add them to the wok. Toss the wok repeatedly to make sure every piece is covered in the sauce. Serve with a sprinkling of chopped coriander and sesame seeds. Eat and enjoy!