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20 minutes (plus 4 hours marinade) Serves 4 as a starter Ingredients Chicken breast or thigh 2 breasts or 4 thighs Coconut milk 1 tin Red Thai curry paste 4 tsp Soy sauce 1 tbsp Curry powder 2 tsp Peanut butter 3 tbsp Fish sauce 1 tbsp Sugar 3 tsp Rice wine vinegar 1 tbsp Method Prepare the marinade by combining a quarter of the coconut milk with 2 tsp red curry paste, soy sauce, 1 tsp sugar and the curry powder. Cut the chicken into 3 cm cubes, combine with the marinade and leave in the fridge for at least 4 hours. To prepare the wooden skewers soak them in water for half an hour before using. Skewer the chicken cubes, heat some oil in a large frying pan, and cook the chicken for 8 - 10 minutes, turning occasionally. To make the peanut dipping sauce, in a saucepan heat the remaining coconut milk, 2 tsp red curry paste, peanut butter, fish sauce, 2 tsp sugar and rice wine vinegar. Bring to a simmer and take off the heat. Serve with pickled cucumber salad and some lime slices. Eat and enjoy!

Serves 4 as a side 30 minutes Ingredients Asparagus 250g Courgette 1 Lemon 1 Capers 2 tbsp Parsley 10g Garlic 2 cloves Roasted red peppers 200g jar Blanched almonds 100g Smoked paprika 1 tsp White wine vinegar 1 tbsp Olive oil 50ml Pine nuts 3 tbsp Method Start with the romesco. Toast the almonds in a pan until light brown and fragrant. Place them in a food processor with the drained red peppers, garlic, vinegar, paprika and oil. Blitz into a course sauce. Cover 2 plates with it. Chop the courgette into slices. Heat a griddle then add some oil and place the slices on. Cook until both sides are nicely chargrilled. Leave to cool slightly then chop into halves. In a bowl, combine the juice of 1/2 lemon, the chopped parsley and the capers. Stir through the courgette. Season to taste and set aside. Toast the pine nuts in a small pan and set aside. Heat a larger pan with some olive oil. Slice the remaining garlic clove in 2 and bash them about a bit. Add to the oil and toss around. Add the asparagus and fry in the garlic with some salt and pepper until lightly coloured and tender. Add the pine nuts to the courgette mixture then spoon over the romesco on the plates. Place the asparagus over the salsa. Eat and enjoy!

Serves 4 3 hours Ingredients Beef 800g Plain flour 2 tbsp Onion 1 Lemongrass 4 Ginger, fresh 1.5 tbsp Garlic 6 cloves Galangaal paste 1.5 tbsp Kaffir lime leaves 6 Star anise 6 Clove powder 1 tsp Cinnamon sticks 4 Cardamom pods 8 Red Chillies 8-12 (depending on heat) Coconut milk 2 400ml tins Tamarind puree 2 tsp Brown sugar 1 tbsp Desiccated coconut 2 tbsp Fish sauce 1 tbsp Lime 1, juice of Method Dice the beef into cubes and toss in a bowl of flour with a tsp of salt and some ground pepper. In a large pan or le creuset brown the meat, then remove and set aside. Preheat the oven to 150 c. In the same pan, add some oil and fry the onions over a medium heat for 5 minutes. Add the galangaal, ginger, garlic, kaffir lime leaves, lemongrass and chillis, stir and fry for a further 2 minutes. Add the meat back in and stir through, then add in the star anise, clove powder, cinnamon sticks, cardamom pods, tamarind puree, sugar, desiccated coconut and pour over the coconut milk. Stir well and bring to a simmer. Once simmering put the lid on and place in the oven. Stir the curry every 30 minutes to prevent any sticking- if it feels like its drying out at any point add a little water to loosen it. Cook with the lid on for 2 hrs 15 minutes with the lid on, then remove the lid. Stir through the fish sauce and lime juice at this point then cook with the lid off for a further 15 minutes. Serve with rice. Eat and enjoy!

Serves 2 15 minutes Ingredients Beef rump steak 300g Cornflour 4 tbsp Vegetable oil 500ml Sweet chilli sauce 4 tbsp Honey 1 1/2 tbsp Rice wine vinegar 3 tbsp Soy sauce 1 tbsp Ginger 1 inch, grated Garlic 2 cloves, crushed Red chilli 1 (optional) Method Slice the beef into long strips and in a large bowl mix with the cornflour until well coated. In a wok combine the sweet chilli sauce, honey, vinegar and soy sauce. Bring to a gentle simmer then turn the heat off. Add the ginger, garlic and chilli and stir through. In a large pan heat the oil to 165 degrees celsius. If you put the end of a wooden spoon in the oil it should be bubbling. Dust any excess cornflour off the beef, and add to the oil. Deep fry for about 6 minutes or until crispy and brown. Remove the beef from the pan and drain on kitchen towel. Return the wok with the sauce to the heat and add the drained beef, tossing well to make sure it is all coated in the sauce. Serve immediately. Eat and enjoy!

Serves 6 1 1/2 hours Ingredients Courgette 2, finely sliced Aubergine 2, finely sliced Yellow pepper 2, cut into squares Beef tomato 2, finely sliced Onion 1, diced Garlic 4, crushed Tinned tomatoes 1 Lemon 1, juice of Fennel seeds 2 tsp Balsamic vinegar 1 tbsp Sugar 2 tsp Basil 10 leaves, chopped Olive oil 2 tbsp Parmesan 50g, finely grated (optional) Method Preheat the oven to 180 degrees C. In a saucepan fry the onions over a medium heat in 1 tbsp of oil until soft, about 8 minutes. Add the garlic and fry for a further 30 seconds. Add the tinned tomatoes, juice of half a lemon, fennel seeds, balsamic vinegar, sugar and basil leaves. Season with salt and pepper then leave on a low heat to simmer for 10 minutes. Meanwhile finely slices the courgette and aubergine using a mandolin, and the tomato and pepper using a knife. Arrange the courgette, aubergine and tomato into alternating layered stacks. When the tomato sauce has reduced slightly pour into an oven safe dish. It should just cover the bottom and be about 2cm deep. Now arrange the stacks of vegetable around the dish. Afterwards add the yellow pepper squares, sliding them in between other pieces of vegetable. Drizzle a tablespoon of olive oil over the vegetables, and the juice of the other lemon half. Scatter a teaspoon of salt, and 12 pepper grinds over the vegetables. Cover the dish in tin foil then place into the oven and cook for 30 minutes. Then remove the foil and cook for a further 15 minutes. Serve with parmesan sprinkled over the top. Eat and enjoy!

5 hours Serves 4 INGREDIENTS Carne asada Skirt steak 500g Coriander 80g minced Olive oil 120ml Limes 2 juiced Orange 1/2 juiced Garlic 4 cloves crushed Soy sauce 2 tbsp Cumin 1 tbsp Jalapeno 1 minced Salt and pepper Mexican rice and beans White rice 2 cups Onion 1 Jalapeno 1 Garlic 3 cloves Black beans 400g tin Cumin 1 tbsp Chilli powder 1 tbsp Tomato puree 3 tbsp Guacamole Avocado 1 Lime 1 Garlic 1 clove Salt and Pepper Coriander 20g Pico de Gallo Tomatoes 2 large Onion 1/2 Lime 1 Coriander 20g Salt and pepper To assemble Flour tortillas 4 Cheddar cheese 50g Sour cream 80ml METHOD Mix all the Carne asada marinade ingredients together in a large dish and mix well. Put the steak in and make sure it is completely coated, then cover with cling film and leave refrigerated for at least 4 hours. After the 4 hours remove the steak from the fridge to come to room temperature. Prepare the pico de gallo: dice the tomato and onion very finely and put into a bowl. Squeeze the lime over and chop the coriander finely and stir through. Season well. Prepare the guacamole: mash the avocado with a fork then crush in the garlic, squeeze in the lime, stir in the chopped coriander and season well. Cook the rice. When it has cooked leave it steaming in the pan and heat a large wok with some oil. Heat up the bbq to grill the meat. Grill the meat on the bbq, about 3 minutes on each side should do. Take off and leave to rest whilst you finish the rice. Chop the onion finely and fry until soft, then add in the crushed garlic and chopped jalapeno. Add the spices and cook for a minute, stirring. Squeeze in the tomato puree then add the rice back in and stir all the ingredients in well. Add a little water if necessary. Drain the beans then add them in to the rice stirring well. Slice the meat into thin slices making sure you cut against the grain. Heat the tortillas on both sides then assemble with the rice and beans, guacamole, pico de gallo, steak, a sprinkling of grated cheese and a dollop of sour cream. Also add any hot sauce if you fancy! Eat and enjoy.

Serves 4 1/2 hour (plus 8 hour beef marinade) Ingredients Thin sirloin steaks 4 Ginger 2 inches, peeled and finely chopped Garlic 3 cloves, crushed Soy sauce 2 tbsp Fish sauce 2 tbsp + 2 tbsp Lime juice 4, juice of Rice wine vinegar 2 tbsp + 2 tbsp Vegetable oil 2 tbsp Brown Sugar 2 tbsp + 2 tbsp Carrot 3, spiralised or cut into thin long strips Cucumber 1/2 cut into thin long strips Cabbage 1/2, finely slices Rice vermicelli noodles 100g Coriander handful, roughly chopped Mint handful, roughly chopped Method To make the beef marinade combine the ginger, garlic, with 2 tablespoons of sugar, 4 tablespoons of soy sauce, 2 tablespoons of fish sauce, 2 tablespoon of white wine vinegar and the juice of two limes. Mix the ingredients together before pouring over the steaks in a bowl. Massage the marinade into the meat, cover the bowl with cling film, then leave in the fridge for at least 8 hours but up to 24 hours. When ready to assemble the salad start by frying the steaks. Add some oil to a large frying pan and heat over a high temperature. Add the steaks and cook for 2 minutes on each side then remove from the pan and allow to rest and cool. Cook the noodles according to packet instructions and once done, immediately rinse under cold water to stop them cooking any further. To make the dressing, in a jar, combine the brown sugar, vegetable oil, two tablespoons of fish sauce, two tablespoons of rice wine vinegar and the juice of two limes. Shake well until mixed. In a large salad bowl add the noodles, carrot, cucumber, cabbage, coriander and mint. Pour the dressing over and toss to combine making sure it's all coated. Slice the beef and lay on individual bowls of the salad. Eat and enjoy!

Serves 4 20 minutes INGREDIENTS Chicken breasts 4 Butter 6 tbsp Plain flour 50g Olive oil 4 tbsp Garlic 1 clove Chicken stock 240ml Lemon 1 White wine 100ml Capers 3 tbsp Parsley 10g METHOD Slice the chicken breasts in half horizontally to get 2 thin flat cutlets from each breast. Season both sides and then pour out 40g of flour onto a plate and dredge each cutlet, shaking off any excess. In a wide pan heat 2 tbsp butter and 2 tbsp oil. When bubbling, place half of the cutlets in and flash fry for around 3 minutes on each side until cooked through and browning. Set the chicken aside on a plate. Add another 2 tbsp butter and 2 tbsp oil and repeat with the remainder. Set the chicken aside keeping warm and then add the last 2 tbsp of butter to the pan. Crush in the garlic clove, then after 1 minute stir through the remaining 10g of flour. Whisk the flour into a roux, then gradually pour in the stock bit by bit, whisking together each time. Pour in the white wine, then put the pan onto a simmer and allow the sauce to thicken for 5 or so minutes. Grate in the zest of half the lemon, then cut in half and squeeze in the juice. When the sauce is thick enough to coat the back of a spoon, add in the capers. Chop the parsley and add in and stir through. Serve the chicken with the sauce poured over. We like to serve on top of a simple spaghetti such as spaghetti aglio e oilo. Eat and enjoy!

Serves 4 1 hour Ingredients Chorizo 200g, sliced Chicken breasts 2, cubed Onion 1, finely diced Cajun seasoning 2 tbsp Red pepper 1, finely diced Celery 2 stalks, finely diced Worcestershire sauce 2 tsp Garlic 6 cloves Tinned tomatoes 1 Cayenne pepper 1/2 teaspoon (optional if you want some more spice) Lemon 1, juice of Rice 250g Chicken stock 500ml Prawns 300g Spring onions 2 sliced Parsley handful, chopped Method Heat 1 tablespoon of oil in a large pan (le Creuset) over medium heat. Season the chorizo and chicken pieces with half of the Cajun seasoning. Brown the chorizo in the hot oil; then remove and set aside. Add the chicken and fry gently until lightly browned. Again, remove it from the pan and set aside. Sauté the onion, bell pepper and celery until onion is soft and transparent.  Add the garlic and cook for a further minute. Stir in the tinned tomatoes, oregano, Cayenne powder, Worcestershire sauce, lemon juice and the remaining Cajun seasoning. Season with a teaspoon of salt and 12 grinds of pepper. Cook for 5 minutes, while stirring occasionally. Add the chicken and chorizo back to the pan and cook for a further 5 minutes. Add in the rice and chicken stock, bring to a boil, then reduce heat to low-medium. Cover the pan and let simmer for about 20, or until liquid is absorbed and rice is cooked. In a separate frying pan, heat a teaspoon of oil and fry the prawn for 2 minutes on each side then gently stir into the jambalaya. Taste for seasoning and spice and add some further salt and cayenne pepper if necessary. Serve with sliced spring onions and parsley. Eat and enjoy!

Serves 4 1/2 hour Ingredients Coconut milk 2 tins Water 200 ml Galangal paste 1 tbsp Lemongrass 4 stalks, bruised and cut into 2 inch long segments Chicken breast 2, sliced Mushrooms 8, sliced Onion 1, sliced Spring onion 4, finely chopped Chillies 2, sliced (optional) Tomato 3, cut into wedges Kaffir lime leaves 6 Fish sauce 4 tbsp Lime juice 2, juice of Sugar 1 tbsp Method Put the coconut milk and water in a large saucepan and on a medium heat, bring to a boil stirring continuously. Add the lemongrass and galangal paste and stir for 1 minute. Add the chicken and bring to the boil. Continue to stir to prevent the coconut milk separating. Cook until the chicken has just turned white. Add the mushrooms, onion and cook for 5 minutes at a gentle simmer. Add the spring onion, chillies, tomato, kaffir lime leaves, fish sauce, lime juice, sugar and a teaspoon of salt. Stir everything together and simmer for a final couple of minutes before turning the heat off and allowing it to rest for 2 minutes. Serve with jasmine rice. Eat and enjoy!

Serves 4 20 minutes Ingredients Sausages 400g, Italian preferably but otherwise any good quality Tenderstem Broccoli 300g Onion 1 small Garlic 2 cloves Fennel seeds 2 tsp Chilli flakes 2 tsp Breadcrumbs 30g Lemon 1/2 Parmesan 50g Chicken stock 160ml Olive oil Pasta 450g, orechiette works well with the sauce Method Heat a small frying pan and add a tbsp of oil. Toss in the breadcrumbs with half a clove of minced garlic and a couple of strips of lemon rind. Stir until the breadcrumbs have soaked up the oil and turn golden, add a pinch of salt then set aside. Put a pan of water on to boil. Cut up the broccoli stems and blanch them in the boiling water for 1 minute then rinse under cold water and drain. Set aside. In a large pan or wok heat some oil. Dice the onion into small pieces and then heat slowly until translucent. Put a pan on to boil for the pasta. Take the sausagemeat out of their cases and add to the onions, breaking it up into small crumbs with a spatula. Stir to begin browning all over. Put the pasta into cook. When the sausage meat is browned crush the rest of the garlic into the pan. Add the spices to the meat and stir through well, adding more oil if necessary. 8. Add the broccoli back in and then pour the chicken stock over so that it coats all of the ingredients and makes a thick glaze like sauce. After a couple of minutes add the parmesan and stir this thorough. Add salt and pepper to taste, then drain the cooked pasta and add to the wok. Stir thorough well then serve into 4 bowls with the breadcrumbs on top and a grating of parmesan. If you want to, a drizzle of truffle oil over works really well! Eat and enjoy!

Serves 6 - 8 4 hours (plus 24 hour marinade) Ingredients Lamb shoulder 2kg bone in Coriander powder 1 tbsp Cumin 1 tbsp Paprika 1 tbsp Cinnamon powder 1 tsp Garlic 6 cloves Honey 1 tbsp Thyme 1 tbsp Oregano 1 tbsp Lemon 2, juice of Red wine vinegar 1 tbsp Oil 50 ml Salt 2 tsp Pepper 15 grinds Method In a blender combine all the ingredients (except the lamb) into a paste. With a knife pierce some holes all over the lamb. Then rub the marinade all over it, pushing the paste into every crack and crevice. Place in a deep baking tray, cover in cling film, and put into the fridge for 24 hours. Once marinated, preheat an oven to 140 degrees C. Add a cup of water to the baking tray with the lamb in and cover it in tin foil, before placing it in the oven. Leave it to cook for 3 and half hours. After which, remove the foil and cook for another half an hour. Remove the lamb from its tray and leave to rest for 10 minutes. Try to remove the fat left in the marinade, then shred the lamb with two forks and drizzle some of the marinade over the meat. Serve with flatbreads and salad. Eat and enjoy!