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Serves 4 30 minutes Ingredients Onion 2, finely chopped Garlic 5, grated Ginger 2 tbsp, crushed Prawns, raw and peeled 400g Mustard seeds 1 tbsp Tomato puree 1 tbsp Coriander powder 2 tbsp Garam Masala 1 tbsp Turmeric 2 tsp Tamarind paste 1 tsp Lemon 2, juice of Coconut milk 2 tins Sugar 2 tsp Fresh coriander handful, roughly chopped Red chilli (optional) 1, sliced Method Heat some oil in wok and once up to temperature add the mustard seeds, then fry for 1 minute. Add the onion and cook over a medium-low heat for 10 minutes until soft. Add the ginger and garlic, turn up the heat slightly, and cook for a further 2 minutes. Add the tomato puree, coriander powder, garam masala and turmeric and fry for 1 minute. Add the coconut milk, tamarind paste, lemon juice, sugar and a teaspoon of salt. Bring to the boil. Taste for seasoning and add further salt and pepper to taste, and the red chilli if using. Add the prawns and fresh coriander, and cook for 5 minutes. Serve immediately with rice. Eat and enjoy!

Serves 4 1 1/2 hours (plus overnight to soak beans) Ingredients Onion 1, finely diced Carrots 2, finely diced Garlic 4 cloves, crushed Pancetta lardons 200g Rosemary 4 sprigs Bay leaves 4 leaves Crushed chillies flakes 1 tsp (optional) Sugar 2 tsp White wine 1/3 bottle Chicken (or veg) stock 1 litre Tinned tomatoes 1 Lemon 1, juice of Borlotti (or Cannellini) beans, dried 200g Cavolo Nero 200g, roughly chopped Small pasta (Ditalini, Mezzi Rigatoni, Elbow Macaroni) 300g Parmesan 50g Method Soak the dried beans overnight. In a large heavy based pan, like a Le Creuset, heat some oil and gently fry the onion and carrot until soft, about 8 minutes. Add the pancetta pieces and fry for a further 5 minutes on a gentle heat. Add the garlic and fry for a further minute. Add the tinned tomatoes, white wine, stock, rosemary, bay leaves, sugar, lemon juice and chilli flakes (if using). Season with half a teaspoon of salt and 10 grinds of pepper. Bring to a boil. Add the soaked beans, cover with a lid and cook for 30 minutes. The beans should still have a bite to them. Carefully remove roughly a third of the beans with a slotted. Combine the removed beans with 250 ml of water and blitz to a smooth paste. If more water is needed then add some. Add the pasta and cavolo nero and cook for about 10 minutes until the pasta is al dent. You might need to add a bit more boiling water if it is drying out too much. Finally stir through the bean mixture and some finely grated Parmesan and taste for seasoning. Eat, and enjoy!

Serves 4 30 minutes, or 2 hours if cooking the chilli jam too Ingredients Courgette 3 grated Spring onions 4 Garlic 2 cloves Lime zest 1 Egg 2 medium + 4 for serving Self raising flour 150g Feta 150g Ground coriander 1 tbsp Ground cumin 1 tbsp Sweetcorn 120g Chilli Jam Red Onion 1/2 Red pepper 1 Red chilli 4 Ginger 1 thumb Garlic 2 cloves Chopped tomatoes 1/2 400g tin Golden caster sugar 200g Cider vinegar 120ml Method Chilli Jam: Chop the onion, red pepper and chillis very small. Place into a medium pan and add the grated ginger, crushed garlic, chopped tomatoes, sugar and vinegar. Bring to a boil and then turn down the heat and simmer for 1-1.5 hours (stirring every so often) until most of the liquid has been absorbed and you have a thick jam like texture. Meanwhile, grate the courgette and place into a sieve with a sprinkling of salt. Leave to drain over a sink for 10 minutes. Squeeze out any excess water and the place into a mixing bowl. Cook the sweetcorn if using frozen, or just add if using canned. Chop the spring onions and add them in, then the crushed garlic, lime zest, spices and flour. Crack the eggs and whisk in a separate bowl and then pour in bit by bit, stirring to incorporate until you have a thick batter. Stir though the crumbled feta and preheat the oven to 150 c. Season well with salt and pepper. When the chilli jam is ready, heat a large flat pan and pour some vegetable oil over. Spoon 2 tbsp of batter on and flatten with a spoon to make a patty. There should be enough for 12. Repeat with as many as you can fit on (you may need to do in batches). Fry for 2-3 minutes on each side until brown and crispy, then transfer to the oven whilst you do the rest. When the last batch are cooking, poach 4 eggs. Serve 3 on each plate, with the eggs on top and chilli jam on the side. Eat and enjoy!

Serves 4 as a main 40 minutes Ingredients Halloumi 1.5 blocks Watermelon 1/2 small Chickpeas 400g can Red Onion 1 Red wine vinegar 1 tbsp Sugar 1 tbsp Cherry tomatoes 200g Salad leaves of your choice, 150g Ground cumin 1 tbsp Chilli powder 1 tsp Garlic salt 1 tsp Mint leaves 20g Sunflower or mixed seeds 20g Green dressing Mint leaves 10g Coriander leaves 10g Parsley leaves 10g Avocado 1/2 Honey 1 tbsp Lime 1 juiced Capers 1 tbsp Olive oil 100ml Method Turn the oven to 180 c and drain and rinse the chickpeas. Dry them off then toss them in a bowl with the ground cumin, chilli powder, garlic salt, some oil and pepper. Roast for 15 minutes until slightly crispy. Slice the onions thinly and place them in a bowl with the vinegar and sugar and allow to pickle. Place all the dressing ingredients in a blender and pulse. Season to taste. Assemble the salad with the leaves, chopped tomatoes, pickled onions, roasted chickpeas and chopped watermelon. Lightly toast the seeds and scatter on top. Grill or fry the halloumi slices and serve on top with the dressing. Eat and enjoy!

Serves 2 9 1/2 hours Ingredients White bread flour 300g Dry Yeast 1g Honey 0.25 tsps Salt 5g Water, warm 200ml Oil 10g Tinned tomatoes 1 Garlic 2 cloves Sugar 1 tsp Basil small bunch Low moisture Mozzarella Other toppings of your choice Method In a stand mixer bowl combine the water, honey and yeast and stir to activate the yeast. Add 200g of the flour and combine with the stand mixer. (this can also be done by hand) Once combined and smooth (but still very sticky) cover the clingfilm and leave for 1 hour. After an hour add the oil, salt and remaining 100g of flour and using a dough hook, knead for 8 minutes. Once smooth and elastic cover the clingfilm and leave to rest for 1 hour. With lightly floured hands remove the dough and

Serves 4 1 hour Ingredients Duck breast 4 Oil 6 tbsp Orange 1/2 juice and peel Peanut small handful Garlic 4 cloves finely sliced Ginger 2 inch sliced into fine matchsticks Soy sauce 3 tbsp Honey 1 tsp Method Heat the water bath to 58°C. Score the skin of the duck breast, then season with salt and pepper before vacuum sealing in plastic bags and putting in the water birth. Cook for 45 minutes. Meanwhile make the sauce. Heat 3 tablespoons of oil and add the orange peel, peanuts, garlic and ginger. Cook for 2 minutes before adding the orange juice, soy sauce and honey. Bring to a simmer and cook for a further 2 minutes before taking off the heat and setting aside. After 45 minutes remove the duck breasts from the water bath and their bags. In a frying pan heat 3 tablespoons of oil over a high heat. Once very hot add the duck breasts skin side down. Fry for 5 minutes or until the skin is crispy. Serve the breasts sliced with the sauce drizzled over. Eat and enjoy.

Serves 4 40 minutes Ingredients Whole Chicken Butter 25g Basil 20g finely chopped Parsley 20g finely chopped Garlic 2 cloves Lemon 1/2 juice of White wine vinegar 25ml Olive oil 75ml Mustard 1 tsp Sugar 1 tsp Method Start by spatchcocking the chicken. To do this cut down either side of the chicken's spine with kitchen scissors and discard it. Turn the chicken over and using the heel of your palm push down between the breasts. You should hear a crack and the chicken should flatten. Finally remove the wings. Rub the butter over the skin of the chicken and season with salt and pepper. Preheat the oven to 180 degrees celsius. Heat some oil in a frying pan and once up to temperature put the chicken skin side down in the pan. Put a heavy pan on top of the chicken to push all the chicken skin into close contact with the frying pan. We used a Le Creuset pot. Cook the chicken over medium heat for 20 minutes, checking the skin half way through. Meanwhile make the dressing by combining the remaining ingredients in a pestle and mortar. Taste for seasoning add some salt and pepper if necessary. After 20 minutes flip the chicken and place the saucepan in the oven for 10 minutes. Check the internal temperature of the chicken with a meat thermometer, it should read at least 65 degrees. Take the chicken out of the oven, cover in tin foil and allow to rest for 10 minutes. Slice the chicken and serve with the dressing. Eat and enjoy!

Serves 4 8 1/2 hours Ingredients Chicken Tikka Chicken breast 4 Garlic 5 cloves crushed Ginger 1 tbsp finely grated Garam Masala 1 1/2 tbsp Turmeric 2 tsp Sugar 1 1/2 tbsp Salt 2 tsp Rice wine vinegar 75ml Oil 2 tbsp Masala Sauce Onion 1 Ginger 1 tbsp, crushed Garlic 1 tbsp, finely grated Tinned tomatoes 1 Cardomom 10 Tomato Puree 1 tbsp Garam Masala 1 1/2 tbsp Coriander Powder 1 1/2 tbsp Fenugreek powder 1 tsp Turmeric 1 tsp Almond powder 100g Lemon 1/2 juice Cream 100ml Butter 50g Salt 2 tsp Sugar 2 tsp Method To make the chicken tikka... Cut the chicken into inch cubes. Combine all the other ingredients in a bowl, and add the chicken cubes stirring to coat thoroughly. Cover with cling film and leave in the fridge for at least 8 hours but up to 24 hours. After marinading, put onto skewers. If using wooden skewers soak them in water for half an hour beforehand to prevent them burning. Cook on a bbq or hot pan for 15 minutes, turning occasionally to ensure all sides are browned. To make the curry sauce... Roughly chop the onion and fry in a large wok for 5 minutes. Add the garlic and ginger and cardomom pods, along with another tbsp of oil, and cook for a further 2 minutes. Add the garam masala, coriander powder, fenugreek powder and turmeric, and cook for a further 2 minutes. Add the tinned tomatoes, tomato puree, almond powder and 100 ml of water. Bring to a boil and then simmer for 15 minutes. Take the sauce off the heat and allow to cook. Remove and discard the cardomom pods and in a food blender, blitz the cooled sauce until smooth. Return the smooth sauce to the pan, and add the lemon juice, cream, butter, salt and sugar. Heat for 5 minutes stirring to combine. Add the tikka pieces to the sauce and cook for a final couple of minutes to warm the chicken if needed. Serve with rice and naan, eat and enjoy!

Serves 4 8 1/2 hours Ingredients Chicken breast 4 Garlic 5 cloves crushed Ginger 1 tbsp finely grated Garam Masala 1 1/2 tbsp Turmeric 2 tsp Sugar 1 1/2 tbsp Salt 2 tsp Rice wine vinegar 75ml Oil 2 tbsp Method Cut the chicken into inch cubes. Combine all the other ingredients in a bowl, and add the chicken cubes stirring to coat thoroughly. Cover with cling film and leave in the fridge for at least 8 hours but up to 24 hours. After marinading, put onto skewers. If using wooden skewers soak them in water for half an hour beforehand to prevent them burning. Cook on a bbq or hot pan for 15 minutes, turning occasionally to ensure all sides are browned. Eat and enjoy!

Serves 4 30 minutes Ingredients Pasta 400g, penne or rigatoni works well Onion 1 Garlic 2 cloves Tinned tomatoes 400g Tomato puree 1/2 tube Vodka 60ml Basil 2 stems of leaves Chilli flakes 1 tsp Double cream 180ml Parmesan 50g Method Dice the onion up small and slow fry in a large pen until translucent. Crush in the garlic and fry for another 2 minutes. Pour in the tin of tomatoes and the puree and stir well. Add the chilli flakes and basil. Pour over the vodka and bring to the boil to cook off the alcohol. Then turn down to a simmer and keep reducing on a low heat, stirring every so often to prevent the base from sticking. When the sauce has reduced (around 30 minutes) remove the basil and pour the rest into a blender. Blitz the sauce until smooth, then pour back into the pan. Put a pan of salted water on to boil and add the pasta. Pour the cream into the tomato sauce and stir well, then stir through the grated parmesan. Season to taste. Drain the pasta keeping a bit of the pasta water to the side which you can add to the sauce if you feel it is now too thick. Pour the pasta into the sauce and toss around. Serve with more fresh basil leaves, and a grating of parmesan. Eat and enjoy!!

Makes 30 2 hrs (but prep from the night before) Ingredients Dried chickpeas 450g White onion 1 Parsley 50g Garlic 5 cloves Plain flour 1.5tbsp Salt 2 tsp Cumin 1 tbsp Ground coriander 1 tsp Cinnamon 1/2 tsp Bicarb of soda 2 tsp Vegetable oil for frying Method The night before, place the chickpeas in a large bowl and cover with cold water (ensure you have about 10cm water above the peas). The next day, drain and rinse the chickpeas. Add them to a food processor alongside the white onion (roughly chopped) the parsley, garlic, flour, and spices. Season with salt and pepper. Pulse into a course paste (not too smooth, should still have some very small chunks in). Taste the mixture and season accordingly. Place in a bowl and stir through. Cover with clingfilm and put in the fridge for 1.5 hours. Take the mixture out and dissolve the bicarb in 1 tbsp water. Add to the mix and stir. Form into 30 balls with your hands. Heat the vegetable oil in a skillet to about 1 inch depth. When the oil reaches 190 c, start frying your first batch. They should have 2-3 minutes on each side. Once golden browned all over, remove with a slotted spoon and place on some kitchen towel to drain the oil. Repeat with the rest of the falafels. Eat and enjoy!

Serves 4 1.5 hours Ingredients Chilli oil Sichuan peppercorns 2 tbsp Star anise 2 Cinnamon stick 1 Vegetable oil 240ml Chilli flakes 35g Pork Minced pork 300g Garlic 2 cloves Ginger 1 tsp Hoisin sauce 1 tbsp Mirin 1 tbsp Soy sauce 1 tbsp Five spice 1 tsp Chinese mustard greens (sui mi ya cai) 50g Sauce Garlic 2 cloves Tahini 2 tbsp Soy sauce 3 tbsp Sichuan peppercorns 2 tsp (toasted and ground) Sugar 2 tsp Five spice 1/2 tsp Chilli oil prepared 115ml Other Dried white noodles 450g Pak choi 4 Spring onion 2 Peanuts 25g Ingredients Start by making the chilli oil. In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Slowly heat to 325 degrees, and then turn off the heat. Allow to infuse for 6 minutes, then remove all the spices. Add the crushed red pepper flakes and stir through. Allow the oil to cool then keep it in a glass jar. Next make the sauce. Start by toasting the Sichuan peppercorns then crush them into a powder with a pestle and mortar. Pour into a container then crush in the garlic cloves and pour in the rest of the ingredients. Mix well and set aside. In a wok brown the minced pork in some oil. Add the minced garlic and ginger, then pour in the hoisin, mirin, soy and five spice. Fry for 3 minutes then add the mustard greens, stir through for another 2 minutes. Set aside. Cook the noodles according to packet instructions and steam the pak choi. Add 40ml of the noodle water to the sauce on the side and stir through. To assemble, divide the sauce amongst 4 bowls and lie the noodles on top. Add in the pak choi and then top with the pork mixture. Garnish with the chopped spring onions and the crushed peanuts. Mix everything together well. Eat and enjoy!