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Serves 6 1 1/2 hours Ingredients Flour 100g Butter 100g Milk 1 litre Nutmeg (optional) 1/2 tsp Fresh lasagna sheets 300g Parmesan 150g Mozzarella 2 x 150g balls Pesto (store bought or homemade) 4 rounded tbsp Homemade Pesto Basil 50g Parmesan 40g Garlic 1 clove Olive Oil 120ml Pine Nuts 40g Lemon Juice 1/2 lemon Method Preheat the oven to 180 C. To make the pesto combine the ingredients in a food processor and pulse it until a rough paste. Season liberally with salt and pepper. Make a Bechamel sauce by melting 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 the sauce should be smooth and viscous. Add the nutmeg and season generously (3tsp of salt). Grated the parmesan and tear apart the mozzarella. Now begin constructing the lasagna. Start by putting down a thin layer of Bechamel sauce at the bottom of a baking dish. Next cover this with a layer of lasagna sheets. On top of this add another layer of Bechamel, a helping of the pesto, some torn Mozzarella and a sprinkling of parmesan. Repeat this until you have finished the lasagna sheets, and finish the top with some Bechamel, mozzarella, parmesan and some pine nuts (if you have some left over). Bake in the oven for 40 minutes or until golden brown and bubbling. Eat and enjoy!

Serves 2 2 hours Ingredients Pork tenderloin 1 Butter 1 tbsp Garlic, crushed 1 clove Thyme 2 sprigs Shallot, finely diced 1 Method Add all the ingredients to a freezer bag and season with salt and pepper. Remove any air from the bag using a vacuum sealer, or by submerging the bag in water. Then seal it. Cook in a sous vide at 60 C for 1 and a half hours. Once cooked remove the bag from the water bath and submerge the bag in cold water to bring the meet back down to room temperature. Heat some oil in a skillet or heavy bottomed frying pan until smoking. Sear the pork for a couple of minutes on each side. Add the other contents of the bag to the pan with some more butter if necessary. Baste the meat with the infused butter as it sears. Once browned remove the meat from the pan and allow it to rest for a couple of minutes. Slice it and sprinkle with flaky salt. Eat and enjoy!

Serves 2 4 and a half hours Ingredients Chicken breast 2 Buttermilk 200ml Cayenne Pepper 2 tsp Flour enough to coat chicken breasts Iceberg Lettuce 1 Carrot 1 Red Cabbage 1/4 Fish Sauce 1 tbsp Lime 1 juice of Rice Wine Vinegar 1 tbsp Brown Sugar 1 tbsp Coriander small bunch Brioche bun 2 Vegetable oil for frying Mayonnaise Sriracha Method Pour the buttermilk into a small bowl and stir in the cayenne pepper. Submerge the chicken breasts in the buttermilk, cover in cling film and leave to marinade in the fridge for 4 hours. Meanwhile prepare the asian slaw. Finely slice the red cabbage and using a peeler, cut ribbons of carrot. Cut these in half if the carrot it long. In a bowl mix together the fish sauce, lime juice, rice wine vinegar and brown sugar. Add the cabbage and carrots to the bowl, along with some finely chopped coriander. Stir to combine then cover and leave in the fridge to infuse. To make the burger sauce, combine equal parts sriracha and mayonnaise. Once the chicken has been marinading for at least 4 hours, remove it from the fridge. Pour the flour into a shallow dish, season liberally with salt and pepper, then drizzle a small amount of the buttermilk marinade into it. Use your finger to mix this into the flour, allowing it so form a crumb. This will help to give the chicken batter some larger "crispy bits". Heat about 5cm of veg oil to 170C in the bottom of a heavy based pan. Remove the breasts from the buttermilk and dump them into the flour mixture. Make sure the breasts are completely coated. Then when the oil is up to temperature, place them into the oil. Cook for 4 minutes before turning them over and cooking for a further 4 minutes. Meanwhile spread a thin layer of butter onto each half of the brioche buns and gently toast them until brown on a hot frying pan. Once the chicken is cooked remove from the oil and allow to rest for a couple of minutes on some kitchen roll to absorb any excess oil. To assemble the burger, start with a layer of burger sauce, then adding finely sliced lettuce. Place the chicken on top of the lettuce then add the asian slaw, making sure it is drained of its liquid dressing. Finally top with another helping of burger sauce. Eat and enjoy!

Makes 18 buns (suggest 1 or 2 per person as a starter) 6 hours (preferably 24 hours) Ingredients Plain flour 525g Caster sugar 1 1/2 tbsp Instant yeast 1 tsp Milk 50ml Sunflower oil 1 tbsp Rice vinegar tbsp Baking powder 1 tsp Carrots 4 Cucumber 1 Red Chillies 3 Coriander 80g Rice vinegar 2 tbsp Mirin 1 tbsp Soy sauce 1 tsp Sesame oil 1 tsp Char Siu Pork Pork tenderloin 1kg Sugar 1 tbsp Honey 2 tbsp Hoi Sin Sauce 4 tbsp Soy Sauce 4 tbsp Rice Wine (Mirin) 2 tbsp Sesame Oil 1tsp Garlic cloves 4 Chinese 5 Spice 2 tsp Method Combine all the marinade ingredients for the pork in a bowl. Make shallow cuts in the pork, this will help absorb some of the marinade. Put the pork in a freezer bag and pour the marinade over. Make sure the pork is covered in the marinade then leave to rest in the fridge for at least 5 hours, preferably overnight. Mix the flour, sugar and half a teaspoon of salt in a large bowl. Dissolve the yeast in a tbsp warm water and add to the flour along with the milk, the oil, the rice vinegar and 200ml water. Mix into a dough then on a floured work surface knead for 10 minutes. Place in a lightly oiled bowl and cover with cling film. Leave to prove for 2 hours. Meanwhile, julienne or ribbon the carrots and cucumber and leave to pickle in a bowl with 2 tbsp rice vinegar, 1 tbsp mirin, t tsp soy sauce and 1 tsp sesame oil. When the dough has doubled in size, pour it out onto a surface and punch it down. Flatten into a rectangle, sprinkle the baking powder over and knead again for 3 minutes. Roll the dough into a long sausage 3cm thick. Cut into 18 pieces and roll each piece into a ball. With a rolling pin, roll the balls into ovals (3mm thick) Rub the surface of the ovals with some sunflower oil and fold in half. Place each folded bun onto a separate piece of baking paper. Put them all on a tray and cover with a tea towel. Leave to prove again for 1 hr 30 minutes. Preheat the oven to 160C. Place the pork on a rack and roast in the oven for 30 minutes. Meanwhile pour the left over marinade into a saucepan add add a further tablespoon of honey. Bring this to a simmer and cook for a couple of minutes until syrupy. Remove the pork from the oven and baste liberally with the marinade then cook the pork for a further 20 minutes. After, again remove the pork, baste, and cook for a final 10 minutes. Remove the pork from the oven and allow to rest for 10 minutes. When ready, heat a steamer and steam the buns on the parchment paper for about 8 minutes (in batches). Assemble your buns by gently pulling them apart and layering in the pickled veg, some pork, a drizzle of the marinade, fine slices of red chilli, some coriander leaves and a squirt or sriracha. Eat and enjoy!

Serves 4 1 hour Ingredients Onions, 2 white large Garlic 2 cloves Turmeric 1 tbsp Coriander 1 tbsp Garam Masala 1 tbsp Cinnamon 1 tsp Chopped tomatoes 1 400g tin Coconut milk 1 tin Sugar 1 tbsp Lemon 1 Canned chickpeas 1 400g tin Cherry tomatoes 200g Spinach 200g Coriander 50g Method Thinly slice the 2 onions and fry in a large wok in oil until soft and translucent. Crush in 2 garlic cloves, and sprinkle in the spices. Stir and cook for a further 3 minutes on a low heat. Pour in the can of chopped tomatoes and simmer for 15 minutes stirring every so often. Pour in the can of coconut milk and then add the sugar and a squeeze of lemon to taste. Season well. Bring up the heat and then cook until thickened (around 20 minutes). Pour in the drained tinned chickpeas and some chopped cherry tomatoes along with the spinach. Stir through until soft, and then serve in bowls with the coriander. Eat and enjoy!

Serves 4 20 minutes Ingredients Courgettes 4 Cherry tomatoes 1 pack Lemon 1 Bread 2 slices Red chilli 3 Garlic 4 cloves White wine 75ml Parsley 80g Pine nuts 30g Olive oil Parmesan for grating Method Spiralize the courgettes and set aside on kitchen towel to drain any juice. In a blender, blitz the bread into bread crumbs. Heat 2 tablespoons of oil in a pan. Crush a clove of garlic using the side of a kitchen knife, and cut the end of one of the chillies, and slice down the length of it to expose the inside. Add the garlic, chilli and half a rind of lemon to the oil, allowing them to infuse it with their flavours. Add the breadcrumbs to the oil and fry until golden brown. Once toasted, let them rest on kitchen roll to drain them of excess oil. In a wok, heat 4 tablespoons of oil. Finely slice 3 cloves of garlic and add this to the oil. Keep an eye on the garlic, and don't let them brown too much. Add roughly chopped chilli, and fry for a further minute before adding the wine. Chop the tomatoes into 3 or 4 pieces and once the wine has slightly reduced, add them to the wok along with the juice of half a lemon. Cook the tomatoes for 5 minutes, until soft. In a separate pan toast the pine nuts until golden brown. When the tomatoes are soft, add the courgetti to the wok and stir through, adding extra oil if needed. Stir through the chopped parsley too. Season well and serve, scattering the breadcrumbs and the pine nuts on top with some parmesan. Eat and enjoy!

Serves 4 40 minutes Ingredients Basmati rice 450g Chicken breasts 2 Eggs 4 Kecap manis 3 tbsp Fish sauce 2 tbsp Limes 2 Shallots 4 Ginger small piece Garlic 2 cloves Tomato puree 2 tbsp Red chillis 3 Palm sugar 1 tbsp Peanuts 25g Spring onions 3 Coriander 40g Method Cook the rice and set aside. Make the paste by placing 1 tbsp kecap manis, 1 tbsp fish sauce, juice of 1 lime, 1/4 lime rind, 2 shallots, the chopped ginger and garlic, tomato puree, 2 chillis, pal sugar (dissolved in 1 tbsp of water) and peanuts into a food processor and blitz. Heat some vegetable oil in a pan and add the chicken (chopped into strips) until well browned, then set aside. Reduce the heat, add a little more oil and tip in the paste. Cook on low for 8 minutes, stirring so that it doesn't stick, then add the rice. Turn up the heat stir the paste through the rice for a few minutes. Add another 2 tbsp of kecap manis, the rest of the fish sauce, the other half lime juice, the chicken and season. Cook for another 3 minutes. Whilst the rice is cooking heat another 2 frying pans. On one fry the eggs sunny side up. On the other heat vegetable oil until very hot and then drop the other 2 shallots (chopped finely) in. Cook the onion until crispy and then leave to drain on a kitchen towel. Serve the nasi goreng in 4 bowls and top with the final chopped chilli, spring onions, coriander, crispy shallots, fried egg and finally some slices of lime. Also some sriracha if you want! Eat and enjoy!

Serves 2 45 mins Ingredients Cote de Boeuf (rib of beef) 700g Garlic 5 cloves Rosemary 3 sprigs Butter 100g Vegetable oil 1 tbsp Method Take the beef out of the fridge an hour before cooking. Season it all over the lots of black pepper and flakey sea salt. Leave the beef out of the fridge to all it to come to room temperature before cooking. On a hob, heat the oil in a heavy-based frying pan (ideally cast iron skillet) until very hot. Gently place the beef into the pan and allow it to cook for about 5 minutes on one side. Check the underside, it should be developing a nice brown crust, then flip the beef over. Using the side of a knife gently crush the cloves of garlic. Add half (50g) of butter to the pan along with the garlic and rosemary. Continuously baste the beef in the infused melted butter. Continue to cook the beef on all sides, basting as you go and adding the remainder of the butter. Try not to let the butter burn, it should be gently bubbling. After about 20 minutes, or when the internal temperature reaches 50° remove the beef from the pan and place on a chopping board, and cover in tin foil. Leave the beef to rest for at least 15 minutes. Once rested slice the steak, against the grain, into half inch thick pieces. Sprinkle with flakey sea salt and serve.

Serves 4 as a side 20 minutes Ingredients Halloumi 1 block Sumac 1 tsp Ras el Hanout 1 tbsp Zatar 1 tsp Plain flour 30g Vegetable oil Lemon 1 Method Mix the flour with the spices Cut the halloumi into thick chips and place into the flour mix. Ensure they are all well coated. Heat the oil in a deep based pan. When the oil is really hot use tongs to place the halloumi chips in one by one. Fry on all sides until golden, (2-3 mins) then lift out and dry on a kitchen towel. Serve with slices of lemon and a dipping sauce of sriracha and greek yoghurt. Eat and enjoy!

Serves 6 1 hour 10 minutes Ingredients Puff pastry 350g Braeburn apples 6 Golden caster sugar 100g Unsalted butter 100g, softened Cinnamon 1tbsp Plain flour (dusting) Method Roll the pastry out on a floured surface so that it is 4mm thick and cut out a circle ensuring it is at least 24cm in diameter. Prick the pastry sheet all over with a fork, place on a baking sheet, cover and refrigerate. Peel the apples and quarter them, making sure you have got rid of any seeds. Press the butter into the base of a 24cm ovenproof dish or pan so that it evenly covers it. Sprinkle the sugar and cinnamon over evenly and preheat the oven to 180. Place the apples in a fan pattern, rounded side down starting with the edge and working your way in. Remove the pastry from the fridge and lay it on top of the apples, pressing down with the back of a spoon. Fold the edges round the sides of the outermost apples. Place the pan over a high heat to melt the butter and sugar. Gently shake the pan every so often to ensure that the sugar is not burning. When you can see that it has gone a caramel colour, place the pan into the oven. Bake for 40 minutes, until the pastry is dark golden and crispy. Allow the pan to cool and then use a chopping board to turn the pastry out. Serve with ice cream, eat and enjoy!

Serves 6 40 minutes Tinned Chopped Tomatoes 2 Prawns 300g White Wine 1/2 bottle Sugar 1 tsp Garlic 6 cloves Parsley Large handful Butter 1 tbsp Red Chilli Heat some oil in a wok and add the tomatoes, garlic, wine, sugar and chilli. Simmer for 20 minutes. Cook the linguine for 4 minutes less than packet instructions. Meanwhile, season the prawns with salt and pepper and fry them in some oil and butter for 5 minutes. Drain the linguine and add it to the tomato mixture. Cover with a lid and cook for a further couple of minutes. Add the cooked prawns and finely chopped parsley. Stir to combine, season to taste, and then cook for a couple of further minutes. Eat and enjoy!

Serves 4 1 hour Ingredients Sausages 6 Onion 1 Garlic 3 cloves Fennel Seed 1 tsp Lemon 1 (rind of) Thyme Bunch Bay Leaf 3 Red Wine 200ml Tinned Tomatoes 1 Tomato Paste 1 tbsp Haricot Beans 1tbsp Sugar 1tsp Worcestershire Sauce 1tbsp Red Chilli 2 (optional) method Peel and slice the onion, then add to a pan with 1 tablespoon of oil. Fry for 5 to 7 minutes, or until softened. Peel, finely slice and add the garlic, then peel 3 strips of zest from the lemon. Add to the pan along with the fennel seed, bay leaf and finely sliced chilli if using. Cook for 1 to 2 minutes. Chop the sausages and toss with the flour, then add to the pan and cook until browned all over. Pour in the tomatoes and wine, along with 100ml of water. Bring it to a simmer and let it bubble gently for 30 minutes. Chop and add the kale, along with the drained tin of beans and cook for 5 minutes, then serve. Add the sugar and Worcestershire sauce, and season with salt and pepper. Serve with crusty bread, eat and enjoy!