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Serves 8 - 10 (2 large baking dishes) 5 hours Ingredients Bolognese White onion 2 Carrot 1 large Celery 2 sticks Streaky bacon 275g Beef mince 800g Garlic 5 cloves Whole milk 700ml Nutmeg 1/4 teaspoon Red wine 500ml Tomato Puree 2 tbsp Tinned tomatoes 2 x 400g tin Flour 150g Butter 150g Milk 1.5 litre Nutmeg 1/2 tsp Fresh lasagna sheets 400g Parmesan 200g Mozzarella 2 x 150g balls Method To make the Bolognese... Chop the onion, carrot and celery finely. In a heavy based pan, add a good glug of oil and fry the onions low and slow until translucent. Add the carrot and celery and fry for another several minutes. Chop the bacon into small pieces and add to the pan along with the crushed garlic. In a separate large frying pan, brown the mince in sections. Once browned all over, add to the main pan trying to avoid getting too much of the fatty juice in with it. Pour in the milk and stir through the meat. Turn the heat down to a very low simmer and stir frequently until the liquid has completely gone (about 1 hour). Grate the nutmeg in and then pour in the wine, continuing to stir frequently as it simmers. When the wine has evaporated (about 1 hour) add the tinned tomatoes and puree and stir well. Make sure the heat is on a minimum and cooked uncovered for another 2 (ish) hours, stirring occasionally and making sure the bottom does not catch. Season liberally to taste with salt, pepper and some sugar if required. Cooking the lasagna... To make the Bechamel, melt the butter in a large saucepan . Stir in the flour using a whisk until a smooth paste and cook for 30 seconds or so. Gradually add the milk bit by bit, stirring with the whisk all the time to combine. Once all the milk has been added continue stirring for a further 5 minutes until the sauce is smooth and viscous. Add the nutmeg and season generously (3tsp of salt). Grate the Parmesan and tear apart the Mozzarella. Now begin constructing the lasagna. This recipe makes enough for two large baking dishes. Start by putting down a thin layer of Bolognese sauce at the bottom of a baking dish. Next cover this with a layer of lasagna sheets. On top of this add another thin layer of Bolognese, followed by a thin layer of Bechamel, some torn Mozzarella and a sprinkling of Parmesan. Repeat this until you have done 4 layers of pasta, and finish the top with some Bechamel sauce, Mozzarella and Parmesan. Bake in the oven for 40 minutes or until golden brown and bubbling. Eat and enjoy!

40 minutes Serves 4 Ingredients Onion 1 large white Mushrooms 250g Butter 25g Garlic 2 cloves Dijon mustard 1 tbsp Paprika 1 tsp Flour 1 tbsp Worcestershire sauce 1 tbsp Brandy 25ml Beef stock 500ml Lemon 1/2 Sour cream 100ml Peas large handful Pasta of your choice, 500g penne or orzo works well! Parsley 50g Steak 400g Method Heat the butter in a large pan or le Creuset, thinly slice the onions and chop the mushrooms. Add the onions to the butter and sweat for 5 minutes. Add the mushrooms and crush the garlic in. Stir well and cook for another 3 minutes. Stir in the mustard, paprika and Worcestershire sauce. Cook for another 2 minutes. Stir through the flour, the deglaze with the brandy. Add the beef stock, bring to the boil and simmer until reduced by half. Squeeze the lemon in and season well. Put a pan of water on for the pasta. Season the steaks and heat some oil in a separate pan. Fry to your desired level of doneness, then cover and rest for 10 minutes. Put the pasta on to boil. Stir the sour cream through the sauce. Taste and season more/ add more lemon if required. When the pasta is nearly cooked, drain and add it to the sauce to finish cooking. Add the frozen peas and chopped parsley too. Slice the steak and stir through briefly to bring it back up to temperature. Eat and enjoy!

Serves 4 3 1/2 hours Ingredients White onions 1 kilo Butter 60g Flour 2 tbsp Thyme 4 sprigs White wine 200ml Brandy 1 dash Beef stock 500ml, plus 250-400ml water Balsamic vinegar 1 tbsp Caster sugar 1 tbsp Baguette 1 Grainy mustard 2 tbsp Gruyere 60g Method Slice the onions (use a magimix if you have as it's much quicker and less painful!) Heat the butter in a large pan or le Creuset, pour in the onions and season well. Heat on a moderate heat stirring frequently (every five minutes) to ensure the base layer does not stick and so that the onions brown evenly. It should take 90 minutes- 2 hours to get nicely caramelised and a rich brown. Preheat the oven to 180 degrees. Toast the flour for 30 minutes. When the onions are ready add the flour and thyme leaves and stir well for 2 minutes. Pour in a glug of brandy to deglaze the base, making sure you scrape up any brown bits. Boil the wine for 30 seconds in small pan and then add to the onions. Pour in the balsamic and stir well. Pour in the beef stock and give it a stir, then add water until you reach your desired consistency. Bring the mixture to the boil and simmer for 20 minutes. Meanwhile cut the baguette into rounds and grill on one side. On the other side, spread the mustard and heap each piece with some grated gruyere. Place back under the grill until melted and bubbling. Give the soup a last taste and season accordingly. Then serve into bowls with the gruyere toasts on top. Eat and enjoy!

Serves 8 40 minutes Ingredients Onion 1 large white Leek 1 Celery 2 sticks Nettles 500g, stems removed Potatoes 2 Garlic 2 cloves Stock chicken or vegetable 1.5l Double cream to serve Method Begin by

Serves 4 1 1/2 hours Ingredients Pork mince 500g Smoked bacon 2 rashers, finely diced Garlic 3 cloves, crushed Egg yolk 1 Shallot 3, finely diced Fennel seeds 1/2 tsp toasted and ground Mustard 1 tsp White bread crumbs 25g Parsley large bunch Tinned tomatoes 1 Tomato puree 1 tbsp White Wine 300ml Sugar 2 tsp Fennel bulb 1 Oregano 2 tsp Spaghetti 400g Method Begin by making the meatballs. In a bowl combine the pork mince, the bacon, 1 clove of crushed garlic, egg yolk, one finely diced shallot, fennel seeds, mustard, breadcrumbs and small handful of finely chopped parsley. Season the mixture with salt and pepper and form into meatballs. Leave the meatballs in the fridge to firm up. Meanwhile make the sauce. Finely chop the fennel and remaining two shallots and gently fry until soft. Add the other two cloves of crushed garlic and fry for a further few minutes. Add the white wine and allow it to reduce till half the volume. Add the tinned tomatoes, puree, oregano, sugar. Season with salt and pepper. Leave to simmer for 20 minutes. Fry the meatballs for a couple of minutes until they have taken on a bit of colour and then transfer the meatballs to the tomato sauce. Add some water to the tomato sauce if needed to help it cover the meatballs. Cover the meatball and tomato sauce and simmer on a low heat for 30 minutes. Cook the spaghetti according to packet instructions and serve the meatballs and sauce on top. Finish with parmesan and more chopped parsley.

Serves 4 24 hours Ingredients Pork belly 500g BBQ Sauce 1tbsp (plus more for serving) Liquid Smoke 1tsp Thyme 6 sprigs Lemon 1/2 Butter 1 tbsp Spring Onions 6 White Wine Vinegar 1tbsp Sugar 1tsp Parsley small bunch Coriander small bunch Method Set the water bath to 64˚C. Add the pork to a sous vide bag, along with the bbq sauce, liquid smoke, butter, thyme and peel of half a lemon. Vacuum seal the bag and add to the water bath, cooking for 20 hours. After 20 hours remove the pork from the bag and pat dry. Score the skin with a knife and then pour boiling water over the skin. This is easier to do by putting the pork on a rack over the sink. Leave it to steam for a minute before patting dry again and placing uncovered in the fridge. Meanwhile prepare the garnish by roughly chopping the spring onions, coriander and parsley, and combining in a bowl with the vinegar, sugar and juice of half a lemon. Season with salt and pepper.\ Preheat the oven to 180˚C. To finish the pork remove from the fridge and slice into 4 pieces. In a heavy-based pan heat 3 tbsp of oil. Season the pork belly skin with plenty of salt, and place in the hot oil skin side down. Fry for a couple of minutes until the skin is crispy and then transfer to a baking tray and put in the oven for 8 minutes. Serve with some warmed BBQ sauce and the garnish. Eat and enjoy.

Serves 4 40 minutes Ingredients Chicken breasts 3 Soy sauce 8 tbsp Sesame oil 6 tbsp Honey 4 tbsp Ginger 1 small piece, minced Garlic 4 cloves Red curry paste 4 tbsp Coconut milk 400ml Spring onions 3 Coriander 80g Chicken stock 500ml Peanut butter 2 tbsp Lime 2 Rice noodles 2 nests Red pepper 2 Red chilli 1 Beansprouts 150g Method Place the chicken in a bowl with the soy sauce, sesame oil, 3 tbsp honey, ginger and 2 minced cloves of garlic. Heat the grill and leave to marinate for 10 minutes Cut the pepper and spring onion into thin slices and chop half the chilli into small pieces. Heat some oil in a wok and add the pepper chilli and half the spring onion. Press the other 2 cloves of garlic into the wok. Fry for 3 minutes and then stir in the curry paste until well coated. Pour in the coconut milk and stir through. Add the chicken stock and bring to a simmer. Place the chicken breasts on the grill. Stir through the peanut butter and a squeeze of honey. Simmer for 10 minutes. Check the laksa- you will probably need to add 250ml of water to make it more of a soup again as it will have thickened. Squeeze one lime in and season to taste. Add the noodle nests and cook until soft. When the chicken has cooked, slice it into strips. Stir the beansprouts through the laksa then spoon into bowls, topping with the coriander, the rest of the onions and the rest of the chilli sliced. Top with the slices of chicken and serve with a quarter of lime on each bowl. Eat and enjoy!

Serves 6 1 hour 45 minutes Ingredients Carrot 500g Parsnip 500g Onion 2 Garlic 4 cloves Coconut milk 1 tin (160ml) Vegetable stock 1.2 litres Red Thai Curry Paste 1 tbsp Kaffir Lime Leaves 5 Peanut Butter 1 tbsp Soy Sauce 2 tsp Fish Sauce 2 tsp Lime 1 Coriander Large bunch Sugar 1tsp Salt 1tsp Method Dice the onion and in a large heavy based pan gently fry in plenty of oil. Once translucent add the roughly chopped parsnip and carrot, along with crushed garlic and curry paste. Add more oil if necessary, and fry for 2 minutes. Add the coconut milk, stock, kaffir lime leaves, peanut butter, soy sauce, fish sauce, lime juice, chopped coriander sugar and salt. Bring it to a gentle boil and then simmer for 30 minutes. Allow the broth to cool down before blitzing in a food processor. To serve, reheat the soup and garnish with fresh coriander.

2 hours Serves 6-8 Ingredients Pastry Plain flour 225g Salt 1 pinch Butter 110g cold and cubed Egg 1 medium Water 2 tbsp cold Filling Butter 60g Golden syrup 450g Brioche 90g Ground nutmeg 1 tsp Ground ginger 1 tsp Double cream 2 tbsp Egg 1, plus 1 yolk Lemon 1 juiced Method Place the flour in a last bowl with the salt. Rub the butter into the flour with your fingers until it makes large breadcrumbs. Beat the egg in a bowl and add the cold water. Add this mix bit by bit to the flour until you have added enough to bring the mixture into a dough. Form into a bowl, wrap in clingfilm and chill for 45 minutes. Heat the oven to 180 fan and grease a loose bottomed 23cm tart tin. Roll the pastry out to 5mm thickness and then lift and line the tin, cutting off excess. Prick the pastry in several places with a fork. Line the pastry with baking powder, fill with rice/ baking beads and blind bake for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until golden. Meanwhile, melt the butter in a pan then stir in the syrup, cream and spices. Take the pan off the heat and beat in the lemon juice and egg. Blitz the brioches into breadcrumbs and stir into the treacle pan. Pour into the tart case and place back in the oven for 20 minutes. Turn the oven down to 140 and bake for another 10 until the filling is set but soft. Allow to cool and then serve with clotted cream. Eat and enjoy!

Serves 4 20 minutes Ingredients Linguine 400g Onions 2, finely chopped Garlic 4 large cloves, crushed Bacon 6 slices, chopped into small pieces Button mushrooms 180g, sliced Green olives 80g Capers 40g Parsley 80g Olive oil plenty Method Very finely chop the 2 onions and heat 1 tbsp oil in a large pan. Fry the onions over a medium heat, stirring frequently so they don't catch. Put a pan of salted water on to boil. When the onions are translucent crush in the garlic and add the bacon and stir. Add the linguine to the water. Stir the onion mix frequently, and after 5 minutes, when the bacon has started to take on some colour, add the sliced mushrooms. Add more oil if needed. When the pasta is all dente chuck the olives, capers and parsley to the onion mix and stir through. Season well with a large pinch of salt and 20 grinds of pepper. Drain the pasta and add to the bits with 2 tablespoons of olive oil. Stir though to distribute the bits evenly, then serve with a grating of parmesan. Eat and enjoy!

Serves 4 as a side 45 minutes Ingredients Aubergines 2 Miso paste white or red, 4 tbsp Honey 2 tbsp Ginger grated 1 tsp Rice vinegar 1 tbsp Mirin 1 tbsp Soy sauce 1 tbsp Sesame oil 1 tbsp Garlic 1 clove Spring onion 2 Sesame seeds 2 tbsp Method Heat the oven to 200 degrees. Cut the aubergines in half lengthways and cut a crisscross pattern into the flesh. Sprinkle the aubergines in oil and place on a baking tray. Bake for 35 minutes until soft. Meanwhile make the glaze. Combine the miso paste, honey, ginger, vinegar, mirin, soy sauce, sesame oil, garlic in a food processor or bowl. Remove the aubergines from the oven and spread the paste over the flesh. Turn the oven to the grill and put the tray back in until the the glaze is bubbling. Sprinkle the onions and sesame seeds over and serve. Eat and enjoy!

Serves 4 30 minutes Ingredients Chicken breasts 2 Soy sauce 8 tbsp Sesame oil 6 tbsp Honey 3 tbsp Ginger 1 small piece, minced Garlic 3 cloves Lime 3 Fish sauce 2 tbsp Rice vinegar 1 tbsp Mirin 1 tbsp Cucumber 2 Carrots 4 Spring onions 5 Coriander 80g Mint 80g Peanuts Method Put the chicken breasts in a bowl with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, the minced ginger and one clove of minced garlic. Cover and leave to marinate for 10 minutes. Place the breasts on the grill. Once cooked through, set aside to cool slightly. Spiralize or ribbon the carrots and cucumber into a large bowl. Chop the spring onions into small pieces and add these. In a food mixer or small bowl, combine 6 tbsp soy sauce, 5 tbsp sesame oil, 2 tbsp honey, 2 cloves garlic, juice of 2 limes, 2 tbsp fish sauce, 1 tbsp rice vinegar and 1 tbsp mirin. Shred the chicken breasts and add to the vegetables. Roughly chop the herbs and add them to the bowl too. Pour over the dressing and mix thoroughly. Bash the peanuts into smaller pieces and serve on top of the salad. Place into 4 bowls with a segment of lime on each. Eat and enjoy!