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Crispy and juicy Serves 4 30 minutes ingredients Chicken breasts 400g Plain flour 50g Egg 2 medium Panko breadcrumbs 100g Sesame seeds 3 tbsp Nigella seeds 2 tbsp Parmesan 15g Butter 20g Lemon 1 method 1. Place a chicken breast between 2 pieces of cling film and bash with a rolling pin until thin (about 1cm). Repeat with the rest. 2. Dust a plate with the flour and sprinkle some salt and pepper into it. In a bowl crack the eggs and beat. On another plate, mix the breadcrumbs with the sesame and nigella seeds and parmesan evenly. 3. Dip the chicken breasts one by one into the flour, the egg and then into the breadcrumbs, making sure you press the chicken in and completely cover with the breadcrumb mix. 4. Cover the breaded breasts with clingfilm and refrigerate for 10 mins. 5. Heat a large knob of butter in a wide pan until bubbling. In batches fry the breasts on both sides until golden brown and cooked through (about 8 mins). 6. Cut the breasts into slices and serve with a lemon (and some aioli if desired!) 7. Eat and enjoy!

Making vegetables unhealthy Serves 6 as a side 1 hour ingredients Aubergines 3 Tinned chopped tomatoes 800g Garlic 2 cloves Red wine 150ml Dried oregano 1 tbsp Sugar 1 tbsp Balsamic glaze 2 tsp Basil leaves 20g Mozzarella 125g Parmesan 40g Breadcrumbs 30g method 1. Put some oil in a pan. Bash the garlic cloves so that they are intact but split and toss into the pan. 2. After a couple of minutes pour the tomato into the pan. Add the wine, oregano, sugar, balsamic glaze and a few basil leaves. Season and leave to simmer for 20 minutes. 3. Meanwhile, cut the aubergines into 5mm slices. Using a big frying pan heat some oil and fry the slices in batches on both sides until golden brown. Place each batch on a tea towel to drain the oil. 4. Taste the passata and season appropriately. Take the garlic cloves out and blitz the rest of the mixture so that it is smooth. 5. Preheat the oven to 190 degrees c. 6. Place a small amount of tomato sauce at the bottom of an ovenproof dish. On top place a layer of aubergine slices, and dot a few bits of torn mozzarella and basil over. Lastly, sprinkle a layer of parmesan and season. 7. Pour over a small amount of tomato and spread over. Repeat the layers until you have used all of the aubergines. Finish with a layer of tomato sauce. 8. Toss the breadcrumbs in oil and sprinkle in some more parmesan, salt and pepper. Sprinkle over the top of the tomato layer. 9. Bake for 30 mins until the breadcrumbs are golden and the mixture is bubbling. 10. Eat and enjoy!

Buttery, sweet and light Serves 10 3 hours INGREDIENTS Plain flour 450g Salt 1 tbsp Sugar 80g Instant yeast 15g Water 1 cup Egg 2 medium Unsalted butter 150g Nigella seeds 1 tbsp METHOD 1. Place the flour, sugar, water and 1 egg into a the bowl of a stand mixer with a dough hook. At the last minute add the instant yeast and start mixing at low speed. Once it has started mixing add the salt. 2. Whilst still mixing, add 30g butter (soft) in small portions to the mix, waiting until one is mixed in to add the next. 3. Speed up the mixer and mix until the dough comes together in a ball and bounces off the sides of the bowl (about 10 mins). 4. Put a little flour in a bowl, turn the dough out into it, cover and leave to prove for 30 mins. 5. Lightly flour a large board and turn the dough out onto it. Cut the dough into 16 pieces and set them to the side underneath a tea towel. 6. Butter a round cake tin (25cm) 7. Using your hands, rub the board with plenty of butter, ensuring it is covered. Take your first piece of dough and spread it out as far as you can so that it is almost see through (don't worry if there are tears in places.) It should be about 20 x 30cm. 8. Spread some more butter on your hands and pat this onto the laid out dough. 9. Starting from the top roll the dough down into a long thin sausage, then roll the sausage into a snail shape. Place the snail in the greased tin. 10. Repeat, making sure you butter the board between each go. When they are all arranged in the tin, cover with cling film and leave to prove in a warm spot for 1 hr 30 mins, until the snails have doubled in size. 11. Heat the oven to 180 degrees. Beat the other egg and then brush it over the rolls. Sprinkle the nigella seeds over and then place in the oven. 12. Bake for 30 minutes until golden brown. 13. Allow to cool for a couple of minutes and then serve with a dip (baba ganoush works well!) 14. Eat and enjoy!

A very luxurious pasta Serves 4 2 hours Plain Flour 200g Eggs 3 (one for egg wash) Butternut Squash 250g (peeled, deseeded and cubed) Garlic 2 cloves Ricotta 100g Sage 1 tbsp chopped Parmesan 60g Butter 50g Truffle Oil (optional) Preheat the oven 1to 190°C. Put the squash in a roasting tin and drizzle with olive oil, season and toss. Roast for 20 minutes then add the chopped garlic and mix together, roast for a further 5-10 minutes. Meanwhile make the pasta, by combining the flour and 2 eggs in a food processor till a loose ball. Knead the dough on a dusted surface for 3 minutes. Wrap in cling film and chill for 20 minutes. Pulse the squash until smooth. Transfer to a bowl, stir in the ricotta, sage and the Parmesan. Season and set aside. Quarter the dough and roll till thin. Do this by rolling and folding till left with a long narrow piece of pasta sheet. Repeat with the remaining 3 dough pieces. Cut pasta shapes out of the sheets and place a small amount of mixture on half the shapes. Slightly whisk the remaining egg, and brush a little of this around the edges of each shape before putting the reaming shapes on top. Press down around the edges with a fork to seal the ravioli. Cook in plenty of salty boiling water for 3 minutes. In a pan melt the butter then take off the heat. Add the sage to the butter and stir, not allowing the sage to burn. Add the cooked ravioli to the butter and toss gently to combine. Serve with a drizzle of truffle oil, eat and enjoy!

Creamy, sweet comfort food. Serves 6 1 hour 15 minutes Ingredients Butternut squash Half Garlic 3 cloves Sage 2 small handfuls, chopped Milk 100ml Nutmeg 2 tsp, grated Sugar 2 tsp Butter Onion 2 Arborio Rice 500g White wine 2 glasses Chicken stock 1 litre Peas 200g Parmesan 150g Truffle oil (optional) Method Preheat the oven to 190°C. Peel and roughly chop the butternut squash and then scatter on a baking tray and toss with a glug of olive oil and salt and pepper. Roast in the oven for 20 minutes then add finely chopped garlic and one of the handful of sage. Cook for a further 10 minutes. Remove the squash from the oven and allow to cool. Once cooled place the squash and garlic into a food processor along with 1 small handful of sage, the nutmeg, the sugar, 75g of parmesan and milk. Blitz until a paste then put aside. If the mixture is too thick then add a bit more milk. In a heavy based saucepan sweat the onions in a tablespoon of butter. Once translucent add the rice and stir, coating the rice in onion and butter. After a minute, pour in the wine making sure to stir up all the burnt on juices from the pan. When the wine has cooked off, add a ladle of chicken stock and stir continuously. Every time the stock has been absorbed, add a new ladle. Repeat this, constantly stirring until the rice is al dente. Stir in the peas, 75g parmesan, the butternut squash puree and a tablespoon of butter. Taste the risotto for seasoning. In a small frying pan melt a tablespoon of butter and add the other small handful of chopped sage. Gently fry until crisp. Finish with risotto with the crisp sage leaves and a drizzle of truffle (optional) then serve immediately. Eat, and enjoy!

Sometimes simple is best... Serves 4 15 minutes Ingredients Pasta (Pici, Bucatini or similar) 400g Parmesan 75g Pecorino 75g Black pepper (freshly ground) 8g Butter 30g Method Finely grate the parmesan and pecorino and add to a food processor with 8 tablespoons of water. Blitz into a smooth paste, adding more water if needed. Cook the pasta according to the package instructions. In a large saucepan melt the butter and add the freshly ground pepper to it. Gently fry the pepper for a couple of minutes to release the aromas. Once the pasta is cooked, drain it but reserve some of the pasta water. Add the pasta to the pepper and butter mixture and toss to combine. Add the cheese paste to the pasta, stirring vigorously and gradually add small amounts of the starchy pasta water. It should form a smooth, creamy sauce that evenly coats the pasta. Serve immediately - eat and enjoy!

Slow cooked, buttery and delicious! Serves 4 4 hours 30 minutes Ingredients Lamb shanks 4 Onion 2 Cinnamon stick 4 Cloves 16 Cardamom 16 Turmeric 2 tsp Red Chilli Pepper 2 tsp Coriander powder 2 tbsp Cumin 2 tbsp Garam Massala 2 tbsp Ginger 2 tbsp, grated Garlic 2 tbsp, crushed Salt 2 tsp Lemon 1, juice of Tomatoes 6 Fenugreek 2 tsp Sugar 4 tsp Tomato puree 2 tbsp Thick cream 5 tbsp Butter 40g Method Heat a tablespoon of oil in a very large, heavy-based saucepan. Add the cinnamon, cardamom, and cloves and sauté for half a minute. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown. Add the lamb shanks and cook over high heat for five minutes, browning on all sides. Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin, salt, garam masala and coriander powders and salt. Sauté for a further five minutes. Add one tablespoon of cream and sauté for a further 5 minutes over high heat. Add the chopped tomato and lemon juice, stir and allow to simmer for 5 minutes. Add enough hot water to barely cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3, until the meat just starts to come away from the bone. Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and set them aside. Also try to remove, and dispose of, the whole spices. Pour the leftover sauce into a blender and blitz until a smooth sauce. Transfer back to the saucepan and add the fenugreek, sugar and tomato puree, reduce the sauce over a high heat for 10 minutes. Add the cream and butter and stir to combine. Taste for seasoning and add back the lamb to the sauce. Cook for a further 5 minutes to reheat the lamb. Serve, eat and enjoy!

Brunch at its best Serves 4 45 mins INGREDIENTS Red onions 2 Red pepper 2 Garlic cloves 4 Cherry tomatoes 200g Chopped tomato tins 2 x 400g Cumin 1 tsp Coriander powder 1 tsp Paprika 1 tsp Chilli powder 1 tsp Harissa 2 tbsp Sugar 2 tbsp Lemon zest 1/2 lemon Coriander 28g Feta 200g Eggs 8 medium METHOD 1. Slice the onion and pepper into thin strips. 2. Preheat the oven to 170 fan and heat some oil in a large pan. 3. Sweat the onions and peppers low and slow until soft and then crush in the garlic cloves and fry for a further 2 minutes. Add the cumin, coriander powder, paprika, chilli powder and harissa and stir through. 4. After another 2 minutes pour in both the fresh and tinned tomatoes, grate in the lemon zest and add the sugar. Season well and leave to simmer for 20 minutes. 5. Pour the mixture into large skillet or divide up into smaller ones. 6. Roughly chop the feta and the coriander and scatter half of each over the sauce, pushing some pieces beneath the surface. 8. Make 8 wells in the mixture and crack an egg into each. 9. Bake in the oven for 15 minutes or until the whites are set. 10. Scatter the rest of the feta and coriander over. 11. Serve with toasted bread, avocado, or anything else of your choice! 12. Eat and enjoy!

The crunchiest of all the Sunday roasts... 4 hours Serves 4 Ingredients Pork Belly 1.25kg Lemon ½ Ginger 10cm Garlic 4 cloves Lemongrass 2 sticks Rosemary 6 sprigs White wine 400ml Apple juice 400ml Brown sugar 1tbsp Juniper berries 10 Coarse Sea Salt 40g Jam Rhubarb 400g Apple 200g Cider Vinegar 50ml Sugar 250g Cinnamon stick 2 Star Anise 2 Nutmeg (grated) 1 tsp Lemon (juice of) ½ Method To make the accompanying jam, add roughly chopped apple and rhubarb to a heavy based pan, along with the vinegar, cinnamon, star anise and grated nutmeg. Cover with a lid and cook until the fruit is slightly softened. Add the sugar to the mixture and stir to dissolve. Continue cooking for a further 10-15 minutes, stirring occasionally. To test whether it is done, put a small spoonful on a plate and leave in the fridge for 1 minute. If done, the jam should crinkle when you run your finger through it. If it doesn’t, continue cooking for a bit longer and redo the test. Bottle the jam and set aside to cool. Preheat the oven to 220⁰C Score the pork skin with long cuts a fingers width apart. To a baking tray, add the peeled and roughly chopped ginger, chopped lemon grass, rosemary sprigs and smashed garlic (the skin can be left on). Season the underside of the pork belly, and lay it skin side up on top of the ingredients. Use kitchen roll to dry the skin, and then rub it with half a lemon, squeezing the juice as you go. Leave it to sit for 10 minutes. Sprinkle half of the salt over the skin of the pork belly, then put in the oven and cook for 1 hour. Remove the pork belly from the oven and scrape off all the salt. Pour on the remaining salt and place back in the oven for 30 minutes. Remove the pork belly from the oven and reduce the temperature to 170⁰C. Pour the white wine and apple juice around the edge of the pork, being careful not to dampen the skin. Add the brown sugar and juniper berries to the liquid and put it back in the oven for another hour. Finally reduce the temperature to 120⁰C for one final hour, before removing and resting for 20 minutes. Slice into strips and serve with the spiced apple and rhubarb jam. Eat and enjoy!

Sandwiches Vietnamese style Serves 4 50 minutes INGREDIENTS Pork tenderloin 450g thinly sliced (also works well with leftover bork belly) Soy sauce 3 tbsp Mirin 1 tbsp Honey 1 tsp Sesame oil 1 tsp Lemongrass 1 finely sliced Garlic 2 cloves Ginger small thumb sized piece Carrots 4 Cucumber 1 Coriander 60g Red chilli 2 small Fish sauce 4 tbsp Lime juice 2 tbsp Rice vinegar 1 tbsp Sugar 3 tbsp Baguettes 4 small Mayonnaise to taste Sriracha to taste METHOD 1. Cut the thinly sliced pork tenderloin into smaller pieces, and then place in a bowl with the soy sauce, mirin, honey, sesame oil, lemongrass, 1 clove of crushed garlic and the fresh ginger grated. Leave to marinate. 2.Shred the cucumber into long thin strips with a peeler, and julienning or spiralizing the carrot into a bowl. 3. In a lidded container mix the fish sauce, lime juice, rice vinegar, sugar, one chopped red chilli and a crushed clove of garlic. Shake well and then pour all over the shredded vegetables. Cover and leave. 4. When the meat has been marinating for at least 30 minutes, heat a large pan to a high heat and add the pork with the juices, spacing the pork slices out where possible. Sear on both sides until slightly charred and sticky from the sauce. 5. Start assembling your sandwiches. Slice open the baguette and start with a layer of mayonnaise, followed by the pickled vegetables (you may need to drip some of the juice off so that it doesn't get soggy). Next layer the sticky pork on, followed by a sprinkling of coriander and chilli and finally a squirt of sriracha. 6. Eat and enjoy!

All the best bits in one bowl Serves 4 1 hour INGREDIENTS Bulgur wheat 250g (or brown rice, or any grain of your choice) Chicken breast 300g Honey 1 tbsp Lemon 1 Soy sauce 3 tsp Balsamic vinegar 1 tbsp Brown sugar 1 tbsp Worcestershire sauce 2 tsp Garlic 2 cloves Paprika 1 tsp Oregano 1 1/2 tbsp Olive oil 4 tbsp Chickpeas 240g tinned and drained Cumin 1 tbsp Chilli powder 1 tsp Red pepper 1 Red onion 1 Avocado 1 Petit pois 100g Spinach 80g Coriander 20g Egg 1 large Dijon mustard 1 tsp Olive oil 300ml METHOD 1. Start by marinating the chicken breasts. Put them in a large bowl and add the honey, the juice of 1/2 lemon, soy sauce, balsamic vinegar, sugar, Worcestershire sauce, 1 crushed garlic clove, paprika, 1 tbsp oregano and 3 tbsp of olive oil. Stir and coat the chicken then leave covered to marinate. 2. Put the bulgur in a pan with 2 cups of water and cook until the grains are soft and the water has been absorbed. Once cooked, place in a dish and leave to cool. 3. Dry the chickpeas and toss into a bowl with the cumin, chilli powder, 1/2 tbsp oregano, 1 tbsp salt, 1 tbsp oil. Heat a large pan and tip in, toasting on all sides for about 10 mins. 4. Slice the red pepper and onion into thin strips, then heat some oil in a small pan and fry with seasoning until slightly soft. 5. Smash the avocado with a squeeze of lemon and season. 6. Cook the petit pois then drain and leave to cool. 7. Smash up a small garlic clove in a bowl. In a larger bowl, whisk the egg yolk with the mustard then very gradually pour in the oil whilst keeping whisking. The mixture should start to thicken. Squeeze in the other half of the lemon to taste then add the smushed garlic. Season. 8. Arrange your bowl with the spinach, bulgur, peppers, peas, chickpeas, chicken, and avocado. Sprinkle on the coriander and drizzle over the aioli. 7. Eat and enjoy

The burrata takes this simple pasta to another level... Serves 4 30 minutes Ingredients Burrata 1 Linguine 400g White bread 2 slices Garlic 4 cloves Red Chilli 3 Basil Handful Lemon 1/2 White wine 75ml Oil 6 tbsp Baby plum tomatoes 200g Method 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. Meanwhile, cook the linguine according to package instructions in salted water. Roughly chop the basil and add to the wok, cooking for a further minute. Season the oil before adding the drained pasta and half the bread crumbs, and toss thoroughly, coating it all with the oil and crushing the tomatoes slightly. Serve in a large platter, and scatter the remaining breadcrumbs over the top. Place the burrata in the middle of the pasta, and garnish the fresh basil. Serve between four - eat, and enjoy!