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[ "1.5kg/3lb 5oz whole chicken, jointed into eight pieces", "salt and freshly ground black pepper", "50g/2oz plain flour", "2 tbsp olive oil", "110g/4oz butter", "150g/5½oz button mushrooms, left whole", "100g/3½oz chestnut mushrooms, halved", "150g/5½oz shallots, peeled and left whole", "40g/1½oz caster sugar", "175ml/6fl oz white wine", "500ml/18fl oz chicken stock", "3 tbsp tomato purée", "½ bunch fresh tarragon, half left as sprigs and half finely chopped", "2 plum tomatoes, peeled, seeds removed, finely chopped", "vegetable oil, for deep frying", "4 large potatoes, peeled and cut into skinny fries", "salt and freshly ground black pepper" ]

[ "For the chicken chasseur, season the chicken pieces with salt and freshly ground black pepper. Dredge in the flour to coat.", "Heat a large pan over a medium heat and add the oil and a third of the butter. When the butter is foaming, add the chicken pieces and fry skin-side down for 1-2 minutes until golden-brown. Turn the chicken over and fry for another 1-2 minutes.", "Meanwhile, heat a separate frying pan over a medium heat and add another third of the butter. When the butter is foaming, add the mushrooms and fry, stirring occasionally, until golden-brown all over. Reserve a few mushrooms for a garnish and transfer the rest of the mushrooms to the chicken pan.", "In the pan used to fry the mushrooms, add the remaining third of the butter, the shallots and the caster sugar and fry for 2-3 minutes, or until the shallots are golden-brown and caramelised.", "Add the wine and bring to the boil, scraping the base of the pan with a wooden spoon to dislodge any brown bits.", "Reserve a few shallots for the garnish and pour the remaining shallots and wine mixture over the chicken. Add the stock, tomato purée and whole tarragon sprigs. Bring to the boil and then reduce the heat to simmer. Cook for 45-60 minutes, or until the chicken is completely cooked through and the sauce has reduced slightly.", "Add the tomatoes and the chopped tarragon and season, to taste, with salt and freshly ground black pepper. Simmer for a further two minutes.", "For the straw fries, pour the oil into a large, deep, heavy based saucepan and heat until a cube of bread sizzles and turns golden-brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "In batches carefully lower the potatoes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper. Repeat the process with the remaining potatoes.", "To serve, place two pieces of chicken onto each plate, drizzle the sauce over and garnish with the reserved mushrooms and shallots. Serve the fries alongside." ]

[ "4 boneless skinless chicken breasts", "175g/6oz emmental, cut into 8 chunks", "4 slices good-quality thick-cut ham", "salt and freshly ground black pepper", "75g/2¾oz plain flour", "3 free-range eggs, lightly beaten", "150g/5oz Japanese panko breadcrumbs", "150g/5oz butter", "300g/10½oz French beans, trimmed", "25g/1oz flaked almonds" ]

[ "Cut the chicken breasts in half horizontally nearly all the way through, then open each one out into a heart shape.", "Lay a large sheet of cling film onto a work surface, place one butterflied chicken breast on top, then cover with a second sheet of cling film. Gently flatten the chicken breast with a meat mallet or rolling pin to a thickness of 1cm/½in. Discard the cling film.", "Repeat the process with the remaining chicken breasts.", "Place 2 pieces of emmental onto one side of each flattened chicken breast. Fold over one slice of ham and place it on top of the cheese. Fold the other half of the chicken over the filling and press down lightly. Repeat the process with the remaining chicken breasts.", "Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate.", "Dredge each filled chicken breast first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs to cover.", "Heat 125g/4½ oz of the butter in a large frying pan over a medium heat. When the butter is foaming, add the chicken breasts (in batches if necessary) and fry for 4-5 minutes on one side, or until the breadcrumbs are golden-brown. Turn the chicken breasts over and fry for a further 4-5 minutes, basting the chicken with the butter in the pan at intervals. Try to keep the heat low enough to avoid burning the breadcrumbs or butter, but high enough to cook the chicken completely, until no trace of pink remains.", "When the chicken breasts are cooked through, the coating is golden-brown and the cheese filling has melted, remove the chicken breasts from the pan and set aside on a warm plate.", "Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes, or until just tender. Drain well.", "Return the pan to the heat, add the remaining butter, then fry the flaked almonds for a few seconds until toasted. Return the beans to the pan, mix well, then season, to taste, with salt and freshly ground black pepper.", "Serve the chicken cordon bleu on serving plates with a spoonful of beans alongside." ]

[ "75g/3oz butter", "200g/7oz plain flour", "500ml/18fl oz milk", "salt and freshly ground black pepper", "75g/3oz fresh breadcrumbs", "150g/5oz cooked chicken, chopped", "1 small bunch fresh tarragon, leaves picked and chopped", "75g/3oz plain flour", "2 free-range eggs, beaten", "75g/3oz panko Japanese breadcrumbs", "50g/1¾oz ground almonds", "rapeseed oil, for deep frying", "1 large bunch watercress, to garnish", "3 free-range egg yolks", "1-2 tsp English mustard", "100ml/3½fl oz rapeseed oil", "1 tbsp white wine vinegar", "75g/3oz piquillo peppers, roughly chopped", "1 tbsp flatleaf parsley, roughly chopped", "salt and freshly ground black pepper" ]

[ "For the croquetas, melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk gradually until you have a very thick sauce. Season with salt and pepper.", "Stir in the fresh breadcrumbs, chicken and tarragon, then place in the fridge to chill for 3-4 hours.", "Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and panko breadcrumbs in three separate bowls. Add the ground almonds to the panko breadcrumbs and mix well. Coat each cylinder in the flour, then egg and finish with a layer of breadcrumbs.", "Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)", "Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.", "For the mayonnaise, whisk the egg yolks with the mustard in a bowl and then gradually add the oil, whisking continuously. Stir through the vinegar, piquillo peppers and parsley, then season with salt and pepper.", "To serve, put the croquetas on a board with the watercress alongside and a bowl of pepper mayonnaise for dipping." ]

[ "3 tbsp desiccated coconut", "200g/7oz basmati rice", "40g/1¾oz butter", "1 tbsp vegetable oil", "1 onion, finely sliced", "50g/2oz medium-strength curry paste", "4 small chicken breasts, skinned and cut into 2cm/1in slices", "200g/7oz canned tomatoes", "300ml/10½fl oz coconut milk", "2 tbsp chopped fresh coriander leaves", "2 tbsp chopped fresh mint leaves", "1 lime, juice only", "salt and freshly ground black pepper" ]

[ "Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside.", "Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender.", "Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute.", "Add the chicken to the pan and stir well to coat it in the sauce.", "Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.", "Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper.", "To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut." ]

[ "500ml/18fl oz chicken stock", "200ml/7fl oz white wine", "125g/4½oz pearl onions", "3 sprigs thyme, leaves only", "1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass", "200g/7oz baby button mushrooms", "4 free-range egg yolks", "150ml/5fl oz double cream", "salt and freshly ground black pepper", "2 tbsp finely chopped flatleaf parsley", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "150g/5½oz butter", "150ml/5fl oz full-fat milk or cream", "salt and freshly ground black pepper" ]

[ "Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.", "Add the chicken, including the carcass and return to a simmer.", "Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.", "Remove the casserole from the heat and lift out the chicken, discarding the carcass.", "Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.", "Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.", "For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.", "Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.", "Tip the potatoes back into a colander and then pass through a ricer.", "Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.", "To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce." ]

[ "1 tbsp plain flour", "1 x 1.5kg/3lb 5oz chicken, giblets removed, jointed into 8 pieces", "25ml/1fl oz olive oil", "2 onions, thickly sliced", "2 garlic cloves, lightly crushed", "4 red peppers, seeds removed, thickly sliced", "1 tbsp tomato purée", "5 tbsp dry sherry", "5 tbsp white wine", "400g tin tomatoes", "2 tsp ground espelette pepper", "1-2 tsp caster sugar, to taste", "2 tbsp finely chopped flatleaf parsley", "sea salt and freshly ground black pepper", "2 tbsp vegetable oil", "1 onion, finely diced", "6 whole cloves", "1 cinnamon stick", "200g/7oz basmati rice", "2 bay leaves", "1 lemon, sliced" ]

[ "For the chicken, preheat the oven to 180C/160C Fan/Gas 4.", "Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour.", "Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole.", "Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper.", "Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly.", "Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again.", "Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving.", "To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices." ]

[ "olive oil, for frying", "6 large chicken thighs", "1 onion, finely chopped", "2 garlic cloves, finely chopped", "5cm/2in piece fresh root ginger, grated", "½ tsp saffron", "1 tsp ground turmeric", "1 tsp ground coriander", "1 tbsp ras-el-hanout", "½ cinnamon stick", "500ml/18fl oz chicken stock", "1 red chilli, finely sliced", "2 tomatoes, roughly chopped", "2 tbsp clear honey", "2 tbsp roughly chopped mint leaves", "2 tbsp roughly chopped coriander", "25g/1oz butter", "salt and pepper", "150g/5½oz bulgur wheat, soaked in cold water overnight", "3 tbsp roughly chopped mint", "3 tbsp roughly chopped coriander", "½ red onion, finely chopped", "50g/1¾oz pistachio nuts, roughly chopped", "100g/3½oz whole skinned almonds", "100g/3½oz dried apricots, roughly chopped", "1 pomegranate, seeds only", "2 lemons, juice only" ]

[ "For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate.", "Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes.", "Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat.", "Add the stock, chilli, tomatoes and honey and bring to the boil.", "Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.", "Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper.", "For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl.", "Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste.", "To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside." ]

[ "8 ready-made flour tortillas", "250g/9oz mature cheddar, grated", "300g/11oz cooked chicken, thickly sliced", "½ red onion, finely sliced", "60g/2½oz jalapeno chillies, roughly chopped", "1 small bunch coriander leaves and roots", "4 tbsp sour cream", "2 tbsp olive oil", "150g/5oz sweetcorn", "20g/¾oz jalapeno chillies, roughly chopped", "1 green chilli, finely chopped", "1 lime, juice only", "2 tbsp fresh mint leaves, roughly chopped", "2 tbsp fresh coriander leaves, roughly chopped", "salt and freshly ground black pepper" ]

[ "For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.", "Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.", "Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.", "Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.", "Cut the quesadillas into quarters and serve fresh and hot.", "For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.", "To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle." ]

[ "2 large banana shallots, roughly chopped", "5cm/2in piece fresh root ginger, peeled, roughly chopped", "2 lemongrass stalks, tough outer leaves discarded, core roughly chopped", "3 lime leaves, roughly chopped", "6 garlic cloves, peeled, roughly chopped", "4 long red chillies, roughly chopped", "1kg/2lb 4oz stewing beef, cut into cubes", "1-2 small dried chillies, to taste", "1 tbsp rapeseed oil", "5 cardamom pods, lightly crushed", "3 star anise", "2 cinnamon sticks", "1 tbsp ground cumin", "1 tbsp ground coriander", "1 x 400ml tin coconut milk", "200ml/7fl oz beef stock", "1 tbsp fish sauce", "1 tbsp palm sugar", "2 tbsp tamarind paste", "2 limes, juice only", "salt and freshly ground black pepper", "boiled jasmine rice, to serve" ]

[ "Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.", "Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.", "Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.", "Add the marinated beef and stir well to coat it in the spices.", "Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.", "Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.", "Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.", "Serve the beef rendang with jasmine rice." ]

[ "oil, for deep frying", "400g/14oz beef fillet, cut into thin strips", "2 tbsp vegetable oil", "1 tbsp Sichuan peppercorns", "2 limes, zest only", "1 orange, zest only", "3 heaped tbsp rice or potato flour or cornflour", "150g/5½oz caster sugar", "150ml/5fl oz Shaoxing rice wine", "25ml/1fl oz rice wine vinegar", "1½ red chillies, finely chopped", "2 tsp chilli flakes", "10cm/4in piece fresh root ginger, finely chopped", "2 lemongrass stems, outer leaves removed, then finely chopped", "4 lime leaves, finely chopped", "1 tbsp vegetable oil", "4 free-range eggs", "2 tbsp soy sauce", "400g/14oz cooked cold sticky rice" ]

[ "For the chilli beef, heat a deep fat fryer to 190C/375F or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Toss the beef strips with the two tablespoons of vegetable oil.", "In a pestle and mortar, crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and rice flour then toss well to combine. Add the beef and toss to coat each piece thoroughly.", "Drop the beef into the deep-fat fryer a few batches at a time, and cook for two minutes. Drain onto kitchen paper.", "For the sauce, heat a frying pan or wok until hot, add the sugar, rice wine and rice wine vinegar and bring to the boil.", "Add the chillies, chilli flakes, ginger, lemongrass and lime leaves then cook for 5-8 minutes until thickened, sticky and glossy looking.", "Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce.", "For the sticky rice omelette, heat a wok until hot, add the oil and swirl to coat it before very carefully wiping the wok out with kitchen towel, removing any excess oil.", "Whisk the eggs together, add the soy sauce, then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette.", "Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok to cover the egg.", "When the rice is hot through and the omelette set, roll out onto a board and cut into four pieces.", "To serve, pile the beef onto plates and the rice omelette in separate bowls." ]

[ "800g/1lb12oz Italian ‘00’ white flour", "200g/7oz semolina flour, plus extra for dusting", "1 tsp salt", "1 tbsp caster sugar", "14g/½oz dried yeast", "2 x 400g/14oz tins San Marzano tomatoes", "2 large balls mozzarella, roughly torn", "50g/1¾oz pecorino cheese, finely grated", "3 tbsp peanut oil", "1 large handful basil leaves", "2 chillies, finely sliced", "1 small cooked lobster, meat removed and cut into chunks", "1 tbsp mango chilli sauce", "salt and freshly ground black pepper" ]

[ "For the pizza dough, place the flours, salt, sugar and yeast into a large bowl and stir.", "Make a well in the centre of the flour and gradually pour in 650ml/22fl oz water, gradually mixing in the flour to form a soft dough.", "Tip out and knead the dough on a work surface until smooth and elastic.", "Divide into four and roll into balls, then place in a tray, cover and leave to rise for 24 hours.", "When you’re ready to cook the pizzas, preheat the oven to 240C/475F/Gas 9 (or as high as it will go).", "Place a heavy baking tray or pizza stone in the oven to heat.", "Roll out the dough pieces until about 5mm thick then place onto an upturned, floured tray.", "Place the tinned tomatoes into a food processor and blend to a purée.", "Spoon the tomato purée thinly over two of the pizzas, just to the edges.", "Scatter over half the mozzarella and pecorino. Scatter over the chilli, then drizzle over half the peanut oil.", "Finish with a few basil leaves and season with salt and black pepper.", "Transfer to the oven, pushing the pizza onto the heated pizza tray or stone and cook for 5-8 minutes, or until cooked through and bubbling.", "For the calzone, cover half of each of the other two pizza bases with the tomato sauce, then top with the pieces of lobster and the rest of the mozzarella and pecorino. Drizzle over the mango chilli sauce and the rest of the peanut oil along with a scattering of basil and season with salt and black pepper.", "Fold the other half of the pizza over the top then crimp the edges and place on the heated pizza stone or tray.", "Cook for 5-10 minutes until golden-brown and crisp. Serve immediately." ]

[ "100g/3½oz full-fat cream cheese", "100ml/3½fl oz crème fraîche", "1 vanilla pod, split in half and seeds scraped out", "75ml/3fl oz double cream", "50g/1¾oz dulce de leche", "½ tsp sea salt", "40g/1½ oz caster sugar", "1 banana, peeled, ends trimmed off", "25g/1oz butter", "1 chocolate digestive biscuit", "25g/1oz dark chocolate, 70% cocoa, grated" ]

[ "For the caramel cream, put the cream cheese, crème fraiche, vanilla seeds and 50ml/2fl oz of the double cream in a bowl and whisk until well combined.", "Put the dulce de leche and salt into a small bowl and mix. Lightly fold into the cream mixture until just marbled through. Set aside.", "Heat the sugar in a frying pan until golden-brown and liquid. Add the banana and coat in the caramel.", "Remove the banana, whisk the butter and the rest of the cream into the caramel in the pan, then put the banana back in and coat once more.", "To serve, crumble the biscuit onto a serving plate, place the caramel-coated banana on top, drizzle with the caramel sauce from the pan you cooked the banana in. Finish with a scoop of caramel cream. Finally, sprinkle the grated chocolate over the top." ]

[ "350ml/12fl oz double cream", "400g/14oz dark chocolate, about 60% cocoa solids, broken into pieces", "3-4 tbsp sifted cocoa powder", "200g/7oz caster sugar", "50ml/1¾fl oz clear honey", "1 tbsp liquid glucose", "¾ tsp bicarbonate of soda" ]

[ "For the chocolate truffles, place the cream into a saucepan and bring to the boil.", "Put the chocolate into a bowl, then when the cream is boiling pour it over the chocolate and mix well until the mixture is smooth.", "Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours.", "Sift the cocoa powder onto a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa and then roll to coat them", "Place on a plate to firm up, then serve, or keep in a sealed container in the fridge until ready to serve.", "For the cinder toffee, line a baking tray with baking parchment.", "Place the sugar, honey, glucose and 50ml/1¾fl oz of water into a saucepan and bring to a boil.", "Continue to cook until the temperature reaches 160C/320F on a sugar thermometer.", "Remove from the heat, allow to cool for 30 seconds so that the bubbles disperse, then quickly beat in the bicarbonate of soda, stirring constantly.", "Pour onto the lined baking tray and leave to cool for 30 minutes.", "Break into shards and store in a sealed container until you want to serve it." ]

[ "5cm/2in piece fresh root ginger, peeled and roughly chopped", "2 garlic cloves, roughly chopped", "2 green chillies, roughly chopped", "1 tbsp ground coriander", "1 tbsp ground cumin", "1 x 160ml tin coconut cream", "2 limes, juice only plus 2 limes, cut into wedges, to garnish", "small bunch fresh coriander, roughly chopped", "1 onion, roughly chopped", "8 large Madagascan prawns, shells left on", "5cm/2in piece ginger, peeled and grated", "1 tbsp tomato purée", "1 green chilli, finely chopped", "2 garlic cloves", "1 tsp ground turmeric", "1 tsp red chilli powder", "1 tsp ground cumin", "1 tsp garam masala", "400g/14oz Greek-style yoghurt", "2 limes, juice only", "4 boneless skinless chicken breasts, cut into chunks", "4 ripe tomatoes", "1 lime, juice only", "½ tsp ground cumin", "½ tsp ground coriander", "small bunch fresh coriander, roughly chopped", "small bunch fresh mint, leaves only, roughly chopped" ]

[ "For the coconut prawns, blend all of the coconut prawn ingredients, except for the prawns, to a smooth paste in a food processor.", "Thread the prawns onto 4 large metal skewers, place them onto a baking tray, then spoon the marinade mixture over the top, turning to coat the prawns completely. Cover and marinate for at least 2 hours in the fridge.", "For the chicken tikka, blend all of the chicken tikka ingredients except for the chicken to a smooth paste in a clean food processor.", "Place the chicken pieces in a bowl, spoon over the marinade mixture and stir to coat. Cover and marinate for at least 2 hours in the fridge. When marinated, thread the chicken pieces onto large metal skewers.", "When you’re ready to start cooking, light your barbecue. Allow the flames to flare up and die down, until the coals are glowing red and starting to turn white.", "While the barbecue is warming up, make the dip by blending all of the dip ingredients to a coarse salsa in a clean food processor.", "When the barbecue is ready, lay the prawn skewers over the coals and cook for 5-8 minutes, turning once, until slightly charred on both sides. Cook the chicken skewers at the same time, for 12-15 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clean when the meat is pierced with a knife and no trace of pink remains.) Alternatively, heat a griddle pan until hot and cook the prawns and chicken until cooked through.", "To serve, slide the prawns and chicken from the skewers onto plates and serve with a dollop of the dip alongside, garnished with the lime halves." ]

[ "6 free-range egg yolks", "120g/4½oz caster sugar", "250ml/9fl oz milk", "250ml/9fl oz double cream", "2 vanilla pods, split open and seeds scraped out", "200g/7oz cooked Christmas pudding, crumbled", "110g/4oz caster sugar", "1 star anise", "1 cinnamon stick", "pinch fresh nutmeg", "110g/4oz unsalted butter", "175ml/6fl oz double cream", "50g/1¾oz unsalted butter", "1 pineapple, peeled, cored and sliced into rounds" ]

[ "For the Christmas pudding ice cream, whisk the egg yolks with 60g/2¼oz caster sugar until thick and creamy.", "Place the remaining caster sugar, milk, cream and vanilla seeds and pods in a pan and bring to the boil. Pour the hot milk into the whisked yolks and stir well.", "Return the mixture to the pan and cook over a very low heat, stirring constantly with a spatula, until the mixture is thick enough to coat the back of a spoon.", "Cool the vanilla mixture, then refrigerate for at least one hour. Strain the mixture into an ice cream maker and churn according to manufacturer's instructions. Just as the ice cream is soft enough to mix, stir in the Christmas pudding and freeze.", "For the spiced caramel, place the sugar, star anise, cinnamon and nutmeg into a frying pan and cook, without stirring, until the sugar is melted and just golden-brown.", "Whisk in the butter and double cream and bring to a simmer. Cook for 3-5 minutes, or until just thickened then pass through a fine sieve into a clean pan.", "For the sautéd pineapple, heat a large frying pan and add the butter. Once hot and melted, add the pineapple and cook for a couple of minutes on each side.", "To serve, place the cooked pineapple on serving plates with a spoonful of ice cream. Drizzle the caramel sauce over." ]

[ "1.5kg/3lb 5oz potatoes, peeled and thinly sliced", "2 onions, thinly sliced", "500ml/18fl oz chicken stock", "1 x 2kg/4lb 8oz whole duck, giblets removed", "1 clementine, cut in half", "1 cinnamon stick", "½ tsp Chinese five-spice powder", "75g/2½oz butter", "1 head Savoy cabbage, leaves shredded", "50g/1¾oz dried cranberries", "sea salt and freshly ground black pepper", "2 Bramley apples, peeled, cores removed, roughly chopped", "200g/7oz fresh cranberries", "5 tbsp cider", "2-3 tbsp caster sugar, to taste" ]

[ "Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4.", "Layer the potatoes and onions in an ovenproof dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down.", "Place the potatoes onto the lower shelf in the oven.", "Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper.", "Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook.", "Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown.", "Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside.", "When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage.", "Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside." ]

[ "6 free-range egg whites", "450g/1lb caster sugar", "1 tbsp cornflour", "1 tbsp white wine vinegar", "¼ tsp ground cloves", "½ tsp ground ginger", "1 cinnamon stick", "1 lemon, peeled", "1 orange, peeled", "400g/14oz fresh blackberries", "600ml/20fl oz double cream", "1 tbsp vanilla bean paste", "50ml/2fl oz crème de cassis" ]

[ "Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper.", "Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed.", "Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff.", "Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles.", "Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool.", "Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool.", "When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis.", "To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately." ]

[ "5 free-range egg yolks", "100g/3½oz caster sugar", "250ml/9fl oz milk", "250ml/9fl oz double cream", "1 vanilla pod, split in half, seeds scraped out using the tip of a sharp knife", "75g/2¾oz butter", "25g/1oz sugar", "4 ripe peaches, stones removed and roughly chopped", "2 large sprigs fresh basil, leaves only, torn", "vegetable oil, for deep frying", "50g/2oz caster sugar, plus extra for dusting", "75g/2¾oz butter", "200g/7oz plain flour", "¼ tsp baking powder", "1 free-range egg" ]

[ "For the custard, whisk the egg yolks and half of the sugar in a bowl until pale and thick.", "Bring the milk and cream slowly to the boil with the remaining sugar and vanilla seeds, stirring well.", "When the milk is just boiling and the sugar has dissolved, pour the mixture over the egg mixture, whisking continuously until well combined.", "Return the mixture to the same pan and cook over a gentle heat, whisking occasionally, until the custard thick enough to coat the back of a wooden spoon. Strain into a bowl and set aside.", "For the peaches, heat 50ml/2fl oz water with the butter and sugar in a lidded frying pan over a medium heat, until the butter has melted and the sugar has dissolved. Add the peaches and basil, then cover and cook for 5-10 minutes, or until tender but still intact and caramelised on the bottom. Transfer to a serving dish, arranging them with the caramelised sides facing upwards.", "For the churros, heat the oil in a deep-fat fryer to 150C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "In a separate saucepan, bring 250ml/9fl oz water to the boil with the sugar and butter. When the mixture is boiling, remove the pan from the heat, add the flour and baking powder all in one go and immediately start beating until the mixture comes together as a smooth batter. Beat in the egg until the batter is smooth and shiny.", "Fit a piping bag with a large, star-shaped nozzle. Fill the piping bag with half of the batter and pipe short lines of it directly into the hot oil, taking care to keep your face as far away from the pan as possible. To cut the batter, carefully dip a metal pair of scissors into the hot oil, then snip through the batter as you pipe it.", "Cook the churros, in batches, for 5-6 minutes, or until golden-brown and crisp, then remove and drain on kitchen paper. Repeat the process with the remaining batter, then dust all of the churros with caster sugar.", "To serve, spoon the custard over and around the peaches, with the churros piled alongside on a plate." ]

[ "225g/8oz butter, plus extra for greasing", "1 vanilla pod", "250g/9oz sugar, plus 75g/2½oz for dusting", "250g/9oz plain flour", "2 tbsp clear honey", "3 free-range eggs", "½ tsp ground cinnamon, for dusting", "100g/3½oz caster sugar", "350ml/12fl oz double cream", "1 star anise", "½ cinnamon stick", "25g/1oz butter" ]

[ "For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins.", "Heat the butter until just melted.", "Split the vanilla pods and scrape out the seeds, reserving the pod.", "Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter.", "Spoon the batter into the tins, only half filling each indent.", "Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)", "Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.", "For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well.", "Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.", "Strain through a fine sieve into a serving bowl.", "Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week." ]

[ "625g/1lb 6oz strong white flour, plus extra for dusting", "75g/2½oz caster sugar", "1 pinch sea salt", "20g/¾oz dried yeast", "500g/1lb 2oz cold butter", "300g/11oz full fat cream cheese", "1 vanilla pod, seeds scraped", "1 tsp ground cinnamon", "2 free-range egg yolks, lightly beaten for egg wash", "200g/7oz icing sugar, sifted", "100ml/3½fl oz maple syrup", "25ml/1fl oz bourbon whisky" ]

[ "To make the dough place the flour, sugar, salt and yeast into a mixer fitted with a dough hook and slowly mix in 450ml/16fl oz water, adding more or less as needed, until the dough starts sticking to the edge of the mixing bowl and feels elastic.", "Cover the bowl with a clean tea towel and let the dough rise for about 20 minutes, or until it doubles in size.", "When the dough has risen, knock the air out of it and roll out onto a floured surface into a rectangular shape measuring 60x30cm/24x12in.", "Slice the butter into rectangles about 1cm/½in thick and lay in two strips covering half of the dough. Fold the dough over and press down lightly at the edges to seal.", "On a well-floured surface beat the dough with the rolling pin then roll into a 60x30cm/24x12in rectangle again. Fold either end in to meet in the middle, then fold together and repeat the beating, folding and rolling process twice more. Wrap the dough in cling film and leave to rest in the fridge for one hour.", "Roll the dough out into a rectangle approximately 1cm/½in thick. The rectangle should be 30 x 45cm/12 x 8in long.", "For the filling, mix together the cream cheese, vanilla seeds and cinnamon in a bowl.", "Cover the dough with the filling mixture, then roll up from the longer side to form a Swiss roll 45cm/18in long. Cut into nine slices each 5cm/2in long.", "Grease and line a round 23cm/9in spring form tin. Place the circles around the edge, standing upright, and one in the middle, making sure they are not too tightly packed. Leave to prove for about 40 minutes, or until doubled in size.", "Preheat the oven to 200C/400F/Gas 6.", "When you’re ready to bake, brush the dough with egg wash and bake for 45 minutes, or until golden-brown. The rolls will expand and join together.", "For the glaze, while the rolls are cooling, mix the icing sugar, maple syrup and bourbon together in a bowl until smooth.", "Lift the rolls out of the tin and put on a serving plate. Drizzle the glaze over the top, back and forth. Tear the rolls apart to separate them and serve warm." ]

[ "250g/9oz plain flour, plus extra for dusting", "½ tsp salt", "250g/9oz cold butter, cut into small cubes", "125ml/4½fl oz ice-cold water", "4 pears, peeled, cores removed, cut in half", "110g/4oz caster sugar", "1 lemon, zest only", "2 vanilla pods, split, seeds scraped out (seeds only)", "110g/4oz butter", "150ml/5fl oz double cream", "2 star anise", "½ tsp ground cinnamon", "500ml/18fl oz vanilla ice cream, to serve" ]

[ "For the rough puff pastry, place the flour and salt into a large mixing bowl. Add the butter and use your hands to rub the butter into the flour.", "When the flour and butter mixture resembles breadcrumbs, add the cold water. Mix it in with a palette knife to keep the mixture cool. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth.", "Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes.", "Roll the chilled dough out onto a clean, floured surface into a rectangle about 40x20cm/16inx8in. Fold one-third of the dough into the centre, then fold the other third over that.", "Give the pastry a quarter turn and repeat step 4.", "Wrap the pastry block in cling film, refrigerate for 20 minutes then repeat steps 4 and 5.", "Wrap the pastry block in cling film and refrigerate for 30 minutes before using.", "Meanwhile, for the pear tatin, preheat the oven to 200C/400F/Gas 6.", "Place the pears, 25g/1oz of the sugar and all of the lemon zest and vanilla seeds into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry.", "Heat the remaining 85g/3oz of sugar in a 24cm/9½in ovenproof frying pan over a low heat until is has caramelised. Add the butter, cream, star anise and cinnamon to the pan and heat gently until the mixture forms a smooth caramel. Discard the star anise.", "Place the pears into the caramel, cut-side up.", "Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.", "Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.", "Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes.", "To serve, invert the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream." ]

[ "250g/9oz plain flour, plus extra for dusting", "pinch salt", "300g/10½oz chilled unsalted butter, 50g/1¾oz cut into cubes, the rest left in a block", "1 tsp olive oil", "1kg/2lb 4oz beef fillet (ask your butcher for the middle section)", "50-100g/1¾-3½oz butter", "4 Portobello mushrooms, cleaned and very finely chopped", "2 tbsp fresh tarragon", "150g/5½oz baby spinach leaves", "2 free-range eggs, plus 3 free-range egg yolks", "60g/2¼oz plain flour", "200ml/7fl oz milk", "150g/5½oz chicken liver pâté", "500g/1lb 2oz puff pastry, as made above", "50g/1¾ unsalted butter", "1 shallot, chopped", "50ml/2fl oz Madeira", "300ml/10fl oz concentrated beef stock (boil 568ml/1 pint beef stock until the volume has reduced by half)", "salt and freshly ground black pepper", "2 tbsp olive oil", "150g/5½oz cep mushrooms, sliced" ]

[ "Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.", "Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block.", "Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in.", "Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside.", "Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in.", "Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.", "Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour.", "For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½.", "Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.", "Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.", "Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.", "Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.", "Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.", "Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.", "Place the chicken liver pâté in a bowl and beat until smooth and soft.", "Increase the oven temperature to 230C/210C Fan/Gas 8.", "Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).", "Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.", "Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre.", "Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.", "Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving.", "Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half.", "For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes.", "To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps." ]

[ "250ml/9fl oz water", "115g/4oz butter", "200g/7oz plain flour", "1 tsp caster sugar", "pinch salt", "4 free-range eggs", "50g/2oz dark chocolate, chopped", "150g/5½oz fondant icing sugar", "2 tbsp dark cocoa powder", "450ml/16fl oz double cream" ]

[ "Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.", "Heat the water and butter in a saucepan until the butter has melted.", "Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.", "Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle.", "Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp.", "Remove the éclairs from the oven and set aside to cool on a wire rack.", "Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted.", "Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened.", "Spoon the mixture into a piping bag.", "Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream.", "Pipe the fondant chocolate on top of the éclairs and set aside until set." ]

[ "1 tsp plain flour", "1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces", "175g/6oz butter", "1 white onion, roughly chopped", "225g/8oz smoked streaky bacon, cut into lardons", "500ml/17fl oz red wine", "50ml/2fl oz brandy", "2 garlic cloves, lightly crushed", "3 bay leaves", "4 sprigs fresh thyme", "1kg/2lb 4oz King Edward potatoes", "200ml/7fl oz double cream", "100g/3½oz silverskin onions, left whole", "200g/7oz baby button mushrooms", "salt and freshly ground black pepper" ]

[ "Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly.", "Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes.", "Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp.", "Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining.", "While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly.", "Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm.", "When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again.", "To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside." ]

[ "8 medium baking potatoes", "1 tbsp vegetable oil", "handful rock salt", "1 onion, thinly sliced", "½ tsp black peppercorns", "2 bay leaves", "500g/1lb 2oz boneless, skinless smoked haddock", "400g/14oz haddock, bones and skin removed", "400g/14oz cod, bones and skin removed", "200g/7oz butter", "3 heaped tablespoons plain flour", "475ml/17fl oz milk", "1 lemon, zest and juice", "small bunch flatleaf parsley, leaves roughly chopped", "250g/9oz cooked peeled prawns", "grated cheese, for topping", "200g/7oz peas", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 180C/160C Fan/Gas 4.", "Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender.", "Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns.", "Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes.", "Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick.", "Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish.", "Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish.", "When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7.", "When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft.", "Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife.", "Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through.", "While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside." ]

[ "oil, for greasing", "200g/7oz butter", "200g/7oz caster sugar", "½ tsp vanilla essence", "4 free-range eggs", "200g/7oz self-raising flour, sifted", "½ jar raspberry jam", "175ml/6fl oz double cream, whipped", "250g/9oz raspberries", "2-3 tbsp icing sugar" ]

[ "Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.", "Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined.", "Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins.", "Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.", "Turn the cake out onto a wire rack and set aside to cool.", "Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.", "To serve, dust with icing sugar and cut the cake into slices." ]

[ "50ml/2fl oz olive oil", "650g/1lb 7oz minced beef", "3-4 banana shallots or 7-8 small round shallots, finely chopped", "4 sprigs fresh thyme, leaves only", "2 tbsp tomato purée", "1 tbsp plain flour", "150ml/5fl oz red wine", "400ml/14fl oz beef stock", "salt and freshly ground black pepper", "Worcestershire sauce, to taste", "900g/2lb King Edward potatoes, peeled and chopped", "115g/4oz butter", "125ml/4½fl oz double cream", "salt and freshly ground black pepper", "150g/5½oz frozen peas", "50g/1¾oz butter" ]

[ "Heat a large frying pan until smoking, add half of the olive oil and fry the minced beef, in batches, for 4-5 minutes, or until browned all over.", "Heat a separate pan over a gentle heat, add the remaining olive oil and fry the shallots and thyme for 2-3 minutes, or until just softened. Stir in the tomato purée and flour and cook for a further minute, then add the cooked beef.", "Deglaze the frying pan used to cook the beef with the red wine, scrapingup any caramelised bits with a wooden spoon. Cook for 3-4 minutes, or until the wine has reduced by half, then pour the wine into the pan with the beef.", "Add the stock to the pan and leave to simmer for 45 minutes, or until the beef is tender and the mixture is thickened. Season, to taste, with salt, freshly ground black pepper and a few dashes of Worcestershire sauce. Keep warm over a very low heat.", "Preheat the grill to high.", "For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain and return the potatoes to the pan, then place over the heat for about one minute to drive off any excess moisture. Mash well with a potato masher or ricer, then add the butter and milk, beating to form a smooth mash. Season, to taste, with salt and freshly ground black pepper. Spoon the mash into a piping bag.", "Place the mince mixture into a baking dish and pipe the mash over the top. Place under the grill for 8-10 minutes, or until the top is golden-brown. Serve spooned onto serving plates.", "Place the peas in water in a small saucepan and cook for 3-4 minutes, drain and add the butter.", "To serve, serve a spoonful of the cottage pie on plates with the peas alongside." ]

[ "250g/9oz mascarpone", "1 heaped tbsp icing sugar, sifted", "400ml/14fl oz double cream", "2 clementines, 1 juiced, 1 sliced", "200g/7oz ready-made orange or passion fruit curd", "2 sprigs fresh mint", "125g/4½oz plain flour", "1 free-range egg", "300ml/10½fl oz milk", "25g/1oz butter", "75g/2¾oz caster sugar", "50ml/2fl oz brandy", "4 clementines", "1 lemon, juice only", "25g/1oz unsalted butter" ]

[ "For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick.", "Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.", "Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.", "For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream.", "Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm.", "Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper.", "For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened.", "To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside." ]

[ "1 tbsp oil", "1 large onion chopped", "2 medium carrots, chopped", "560g/1¼ lb beef mince", "400g/14oz can tomatoes", "290ml/10fl oz beef stock", "1 bay leaf", "fresh thyme leaves from 1 sprig", "2 tbsp tomato purée", "salt and freshly ground black pepper", "750g/1½ lb potatoes, peeled and chopped", "225g/8oz parsnips, peeled and chopped", "2 tsp creamed horseradish", "75g/2½oz butter", "55ml/2fl oz milk" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for five minutes until soft.", "Add the minced beef and cook for three minutes to brown.", "Add the tomatoes, purée, beef stock, bay leaf and thyme.", "Cover and simmer for 30 minutes. Season.", "Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.", "Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown." ]

[ "25g/1oz butter", "150g/5½oz shallots, peeled but left whole", "5 garlic cloves, crushed", "150g/5½oz streaky bacon, cut thickly", "sprig of fresh thyme or a good pinch of dried", "350g/12½oz button mushrooms", "500ml/16½fl oz good red wine", "500ml/16½fl oz chicken stock", "2 tbsp balsamic vinegar", "1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)", "small bunch flatleaf parsley, chopped", "salt and crushed black pepper" ]

[ "Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.", "Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.", "Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread." ]

[ "160g/5¾oz shortcrust pastry, rolled to 5mm thick", "20g/¾oz butter", "1 courgette, finely grated", "salt and pepper", "100g/3½oz broccoli, cut into small florets", "2 free-range eggs", "180ml/6fl oz milk", "50g/1¾oz cheddar, grated" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes.", "Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry.", "Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked.", "Turn the oven down to 180C/350F/Gas 4.", "Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture.", "Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case.", "Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more.", "Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top.", "Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set.", "Set aside to cool slightly before serving." ]

[ "750ml/1¼ pints chicken or vegetable stock", "25g/1oz unsalted butter", "2 shallots, finely chopped", "1 garlic clove, finely chopped", "3 sprigs fresh thyme, leaves only", "200g/7oz risotto rice", "200ml/7fl oz white wine", "200g/7oz courgettes, trimmed, cut into 1cm/½in cubes", "4 heaped tbsp grated parmesan, plus extra to serve", "1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juice", "salt and freshly ground black pepper" ]

[ "Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.", "Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.", "Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.", "Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.", "When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.", "Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan." ]

[ "1.5 kg/3lb 5oz boneless pork belly, with rind", "4 tbsp coarse sea salt", "2 tbsp ground roasted Sichuan peppercorns", "2 tsp freshly ground white pepper", "2 tbsp Chinese five-spice powder", "1 tbsp caster sugar", "2 tbsp vegetable oil", "4 spring onions, finely sliced", "150g/5½oz mangetout, finely sliced", "4 heads bok choi, roots removed, leaves separated", "1 red chilli, deseeded and julienned", "2 tbsp soy sauce", "1 tbsp sesame oil" ]

[ "For the crisp pork belly, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.", "Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.", "Heat a wok until it is hot, then add the salt, both peppers, five-spice powder and sugar and stir fry the mixture for three minutes. Allow the mixture to cool slightly.", "When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin.", "Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind-side up, over a deep roasting pan filled about one third with water and roast for 20 minutes.", "Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.", "For the Chinese greens, heat a wok and add the oil. Once hot, add the spring onions cook for 1-2 minutes. Add the mangetout, bok choi, chilli and three tablespoons of water and cook for a further 2-3 minutes.", "Add the soy sauce and sesame oil and mix to coat the vegetables.", "To serve, carve the pork into bite-sized pieces, arrange on a platter and serve with the Chinese greens." ]

[ "1 x 2kg/2lb 4oz duck, back bone removed, flattened", "1 tbsp olive oil", "3 spring onions, sliced", "2 red chillies, finely chopped", "1 cinnamon stick", "½ tsp Sichuan peppercorns", "500g/1lb 2oz plums, stones removed, roughly chopped", "125ml/5fl oz rice wine vinegar", "75g/3oz caster sugar", "salt and freshly ground black pepper", "225g/8oz strong white flour", "175ml/6fl oz boiling water", "4 spring onions, finely shredded", "2 red chillies, seeded, finely shredded" ]

[ "Preheat the oven to 210C/410F/Gas 7.", "For the crispy duck, place the duck, skin side up, onto a rack over a roasting tray and pierce the skin all over with a knife.", "Boil a kettle and pour the boiling water over the duck skin, discarding the water. Pat the duck dry, using kitchen paper, then rub salt and freshly ground black pepper, to taste, over the skin.", "Transfer to the oven to roast for 1-1¼ hours, or until crisp and golden-brown. Remove from the oven and set aside to rest for 10 minutes. Shred the duck into fine pieces using two forks.", "For the chilli plum sauce, heat the olive oil in lidded pan and fry the spring onions and chillies for 1-2 minutes, or until softened. Add the spices and continue to cook for another 1-2 minutes.", "Add the plums, vinegar and sugar and bring the mixture to the boil. Reduce the heat until the mixture is simmering, cover with a lid and simmer for 5-6 minutes, or until the plums are tender. Set the plums aside to cool", "Remove the cinnamon stick and blend the mixture to a purée in a food processor. Strain the purée through a sieve into a bowl. Season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the pancakes, place the flour into a bowl and make a well in the centre. Pour in the boiling water and stir to form a dough. Tip the dough out onto a floured work surface and knead for 2-3 minutes, or until the dough is smooth.", "Cut the dough into 16 pieces and roll each piece into a thin pancake.", "Heat a frying pan until hot and fry each pancake for 1-2 minutes on each side, or until pale golden-brown. Keep the pancakes warm until ready to serve.", "To serve, place the shredded duck onto a large serving plate and place spring onion and chillies alongside. Place the pancakes onto a separate serving plate and serve the plum sauce alongside." ]

[ "1.8kg/4lb côte de boeuf", "300g/10½oz butter", "4 large potatoes, peeled and cut into 1cm/½in-thick chips", "dripping or vegetable oil, for deep-frying", "3 tbsp tarragon vinegar", "½ tsp whole white peppercorns", "1 small banana shallot, finely chopped", "2 free-range egg yolks", "sea salt and freshly ground black pepper", "1 small bunch fresh tarragon, leaves only, finely chopped", "1 bunch fresh watercress, leaves only" ]

[ "Preheat the oven to 180C/160C Fan/Gas 4.", "Place the côte de boeuf into a roasting tray and roast for 30-40 minutes, until cooked to your liking.", "While the meat is cooking, prepare the chips.", "Heat the oil in a deep-fat fryer to 140C/285F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns very pale golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)", "Carefully lower the chips into the hot oil, in batches, and fry for 4-5 minutes, or until pale golden-brown but tender. Remove from the hot oil using a slotted spoon and set aside to drain on kitchen paper.", "Remove the pan of oil from the heat but do not discard the oil.", "When the côte de boeuf is cooked to your liking, remove it from the oven and set aside to rest for 5-10 minutes.", "Heat 50g/1¾oz of the butter in a large frying pan over a high heat. When the butter is foaming, add the beef and fry for 1 minute on each side, or until browned all over, spooning the melted butter over the meat as it fries. Set aside to rest again.", "For the béarnaise, melt the remaining butter in a saucepan over a medium heat. Skim off any milk solids that rise to the surface, to clarify the butter.", "Bring the vinegar to the boil in a separate, non-reactive saucepan with the peppercorns and shallots. Reduce the heat until the mixture is simmering and simmer over a low heat for 3-4 minutes, or until most of the liquid has evaporated, leaving only about 1 tablespoon in the pan.", "Whisk the egg yolks in a bowl, then gradually add the melted butter a little at a time, whisking after each addition – the aim is for the mixture to emulsify and thicken slightly. Discard any milk solids at the bottom of the pan.", "When all of the butter has been incorporated into the eggs, spoon in the shallots and any liquid remaining in the pan, then stir in the chopped tarragon and season, to taste, with salt and freshly ground black pepper. Keep warm.", "Just before serving, return the pan of oil to the heat and heat to 190C/375F (a bread crumb will sizzle and go dark brown in 1 minute). Lower the cooked chips into the hot oil and cook for 3-4 minutes, or until golden-brown and crisp. Remove from the pan using a slotted spoon, set aside to drain on kitchen paper, and sprinkle with salt.", "To serve, carve the côte de boeuf into slices and divide them among the serving plates. Pile the chips alongside, then finish with a dollop of béarnaise and garnish with the watercress leaves." ]

[ "2 tbsp olive oil", "1 onion, roughly chopped", "2 cloves garlic, thickly sliced", "1kg/2lb 2oz parsnips, peeled, cut into chunks", "3 sprigs fresh thyme", "3 tbsp honey", "1-2 tsp hot curry powder", "salt and freshly ground black pepper", "1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)", "450ml/16fl oz double cream", "oil, for deep-frying", "½ parsnip, peeled", "½ beetroot, peeled", "½ turnip, peeled", "½ carrot, peeled", "250ml/9fl oz double cream", "½ lemon, juice only" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.", "Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.", "Add the roasted parsnips and continue to simmer.", "Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.", "Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.", "To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.", "Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top." ]

[ "450g/1lb plain flour, plus extra for dusting", "2 tsp fast-action dried yeast", "1 tsp baking powder", "1 free-range egg", "1 tsp caster sugar", "pinch sea salt", "150g/5oz plain yoghurt", "150ml/5fl oz milk", "50g/2oz butter, melted", "4 tbsp vegetable oil", "2 whole dried red chillies, torn or chopped, seeds removed", "2 long green chillies, finely chopped", "2 onions, finely chopped", "1 tbsp finely chopped fresh curry leaves", "5cm/2in piece fresh root ginger, peeled, finely chopped", "6 garlic cloves, finely chopped", "1 tsp hot red chilli powder", "1 tsp ground cumin", "2 tsp ground coriander", "1 tsp turmeric", "300ml/10½fl oz chicken stock", "250g/9oz red lentils, rinsed, then soaked in 250ml/9fl oz water for 15 minutes", "1 tsp salt", "40g/2½oz butter", "6 boneless, skinless chicken thighs, cut into chunks", "1 x 200g tin tomatoes", "1 tbsp tamarind paste", "1 tbsp soft dark brown sugar", "1 small bunch fresh coriander, roughly chopped, plus extra to serve", "2 tbsp roughly chopped fresh mint leaves", "vegetable oil, for shallow frying", "450g/1lb paneer, cut into thin strips about 1cm/½in wide 3cm/1¼in long", "50g/2oz pine nuts", "4 long green chillies, finely sliced", "8 garlic cloves, finely diced", "5cm/2in piece fresh root ginger, peeled and finely diced", "1 red onion, finely sliced", "1 green pepper, finely sliced", "1 long red pepper, finely sliced", "50ml/2fl oz white wine vinegar", "75ml/2¾fl oz light soy sauce", "250ml/9fl oz chicken stock", "3 spring onions, trimmed, finely sliced", "1 tbsp cornflour, mixed to a paste with 3 tbsp cold water" ]

[ "For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook.", "Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough.", "Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed.", "Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour.", "Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry.", "In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes.", "Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes.", "Add the butter to the pan, cover once more and continue to simmer while you cook the chicken.", "Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through.", "Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender.", "Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick.", "For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl.", "Discard the majority of the oil, leaving enough to just coat the bottom of the wok.", "Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes.", "Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer.", "Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander.", "Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up.", "Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter.", "To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves." ]

[ "350g/12oz plain chocolate (minimum 55% cocoa solids)", "250g/9oz unsalted butter, plus extra for greasing", "3 large free-range eggs", "250g/9oz dark soft brown sugar", "110g/4oz plain flour", "1 tsp baking powder", "150g/5½oz fresh cherries, cut in half, stones removed", "150g/5½oz white chocolate, roughly chopped", "1-2 tbsp cocoa powder, for dusting" ]

[ "Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper.", "Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes).", "Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy.", "Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined.", "Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries.", "Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack.", "To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin." ]

[ "150ml/5fl oz white miso", "150g/5oz caster sugar", "vegetable oil, for deep frying", "2 aubergines, cut into 1-2cm/½-¾in cubes", "2 tbsp roughly chopped fresh coriander", "50g/2oz butter", "500g/1lb 2oz halibut fillet, skin and pin bones removed, flesh cut into 8 pieces", "100g/3½oz edamame beans", "1 tbsp white sesame seeds", "1 tbsp black sesame seeds", "2 tbsp micro-cress, ideally a mixture of red amaranth and bronze fennel fronds" ]

[ "Dissolve the miso and sugar in 50ml/2fl oz of water in a saucepan, then bring the mixture to the boil. Reduce the heat and simmer for 8-10 minutes, or until it has thickened and darkened in colour. Decant the mixture into an airtight container such as a squeezy bottle fitted with a small nozzle lid (it can be kept like this in the fridge for 1 week).", "Heat the oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)", "Deep-fry the diced aubergine, in batches if necessary, for 2-3 minutes, or until golden-brown and crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Sprinkle over the chopped coriander and mix together. Repeat the process with the remaining aubergine.", "Heat the butter in a large frying pan over a medium to high heat. When the butter is foaming, add the halibut pieces (in batches if necessary) and fry on each side for 2-3 minutes, or until golden-brown and just cooked through. Add the edamame beans and continue to fry until warmed through.", "Mix the sesame seeds together.", "To serve, spoon the fried aubergines onto the serving plates, scatter over the edamame beans, then sprinkle the sesame seeds on top. Finish with 2 pieces of fish and a drizzle of the miso sauce, then garnish with the mixed cress." ]

[ "2 tbsp white wine vinegar", "5 free-range eggs", "salt and freshly ground black pepper", "110g/4oz plain flour", "200g/7oz fresh breadcrumbs", "vegetable oil, for deep frying", "2 free-range eggs, yolks only", "2 tsp white wine vinegar", "1 tsp Dijon mustard", "300ml/10fl oz rapeseed oil", "1 tsp lemon juice", "1 English truffle, finely grated", "sea salt, to taste", "75g/3oz butter", "4 slices of brioche, 12.5cm/5in long, 5cm/2in wide and 5mm/¼in thick", "200g/7oz mixed wild mushrooms, cleaned", "1½ tbsp finely chopped chives", "1 small punnet pea shoots", "4 tbsp chicken demi-glace, warmed (200ml/7floz chicken stock simmered over a low heat until reduced to 4 tbsp)" ]

[ "For the deep-fried egg, bring a large saucepan of water to the boil, add the vinegar and a pinch of salt. Boil four of the eggs for 5½ minutes. Remove the eggs from the saucepan using a slotted spoon, and leave to chill in a bowl of iced water.", "Whisk the remaining egg in a bowl with a pinch of salt and freshly ground black pepper.", "Peel the boiled eggs. Prepare a shallow plate of flour and a separate plate of breadcrumbs. Dredge the boiled eggs in the flour, then dip into the beaten egg and roll in the breadcrumbs. Set aside on a tray in the fridge until needed.", "Meanwhile for the truffle mayonnaise, place the egg yolks, white wine vinegar and mustard into a food processor and blend until pale and creamy.", "With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice and truffle. Set aside in the fridge until needed.", "For the wild mushrooms, heat a large frying pan over a medium heat, add half of the butter and fry the brioche croûtons until golden-brown on each side.", "Drain onto kitchen paper then carefully stamp out a small hole with a 2.5cm/1in round cutter at one end of the croûton.", "Place onto the serving plates.", "Return the frying pan to the heat, add the remaining butter and the mushrooms and gently fry over a high heat for 2-3 minutes, or until just tender.", "Season with salt and freshly ground black pepper, then stir in the chives.", "To cook the eggs, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, pour the oil into a deep, heavy-based pan to a depth of 2cm/¾in and bring to the same temperature on the hob, checking with a sugar thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Fry the eggs until golden-brown all over. Remove with a slotted spoon, drain on kitchen paper and season with salt.", "To serve, carefully place each egg into the hole on each brioche croûton and take a slice off of the top to just show the yolk.", "Pile the mushrooms onto the other end of the croûton, then spoon a little truffle mayonnaise directly in the middle in front of the croûton.", "Scatter some pea shoots around and then finish with a drizzle of the chicken demi-glace around the edge." ]

[ "1 litre/1¾ pint vegetable oil, for frying", "200g/7oz plain flour", "1 tsp salt", "1 tsp sugar", "7g sachet instant yeast", "50ml/2fl oz vodka", "200ml/7fl oz tonic water", "5 tbsp mayonnaise", "25ml/1fl oz sweet chilli sauce", "2 tsp yuzu juice", "150g/5½oz cooked and shelled mussels", "150g/5½oz cooked and shelled langoustines", "2 spring onions, sliced", "1 red chilli, sliced", "1 tbsp chopped fresh coriander" ]

[ "Heat the oil in a large saucepan until it reaches 170C/330F on a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Whisk together the flour, salt, sugar, yeast, vodka and tonic water to make a batter. Leave to prove for 10 minutes.", "To make the dip, in a separate bowl, whisk together the mayonnaise, chilli sauce and yuzu juice.", "Coat the mussels and langoustines in the batter. Fry in batches until crisp and golden-brown. Remove using a slotted spoon. Drain on kitchen paper.", "Sprinkle the spring onions, chilli and coriander over the battered seafood and serve with the dip." ]

[ "2 tbsp white wine vinegar", "5 free-range eggs", "110g/4oz plain flour", "200g/7oz fresh breadcrumbs", "vegetable oil, for deep-frying", "50g/1¾oz butter", "1 tbsp olive oil", "1 banana shallot, finely chopped", "1 garlic clove, finely chopped", "300g/10½oz mixed wild mushrooms, torn into pieces if large", "½ loaf brioche, cut into thick slices", "2 egg yolks", "2 tsp white wine vinegar", "1 tsp Dijon mustard", "300ml/10fl oz vegetable oil", "4 tbsp chopped fresh parsley", "2 tbsp chopped fresh tarragon", "salt and freshly ground black pepper" ]

[ "For the deep-fried egg, bring a large saucepan of water to the boil, add the vinegar and a pinch of salt. Boil 4 of the eggs for 5 minutes. Remove the eggs from the saucepan using a slotted spoon, and leave to chill in a bowl of ice-cold water.", "Crack the remaining egg into a bowl. Whisk with a pinch of salt and pepper.", "Peel the boiled eggs. Prepare a shallow plate of flour and a separate plate of breadcrumbs. Dredge the boiled eggs in the flour, then dip into the beaten egg and roll in the breadcrumbs. Set aside on a tray in the fridge until needed.", "Heat the oil in a deep-fat fryer to 180C/350F. Alternatively, pour the oil into a deep, heavy-based pan to a depth of 2cm/¾in and bring to the same temperature on the hob. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Fry the eggs until golden-brown. Remove with a slotted spoon, drain on kitchen paper and season with salt.", "Heat a frying pan, add the butter and olive oil. Add the shallot and gently fry for 3 minutes, until just softened. Add the garlic and mushrooms and cook until the mushrooms have released their liquid and are tender. Season with salt and pepper.", "Heat a clean frying pan. Lay the brioche in the hot pan and toast each side until golden-brown.", "For the mayonnaise, put the egg yolks, vinegar and mustard in a food processor and blend until pale and creamy.", "With the motor running, pour in a steady stream of oil until the mayonnaise is thick (you may not need all the oil). Just before serving add the herbs and blend.", "To serve, cut a hole in the slices of brioche and sit the eggs in the holes. Dress the plate with mushrooms and mayonnaise." ]

[ "1 tsp mild curry powder", "1 tsp ground ginger", "1 tsp Chinese five-spice powder", "2 tsp sansho pepper", "4 x 175g/6oz duck breasts", "4 tbsp honey", "1 head of bok choi, root removed, leaves separated", "3cm/1¼in root ginger, peeled, finely diced", "1 garlic clove, crushed", "1 red chilli, finely sliced", "½ red onion, finely sliced", "200g/7oz umeboshi plums, stones removed (available from health food shops and online specialists)" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "In a bowl, mix together the curry powder, ground ginger, Chinese five-spice and sansho pepper. Set aside a teaspoon of the spice mixture for the plums. Sprinkle the rest of the spice mixture over the skin and flesh of the duck breasts.", "Place the duck breasts, skin-side down, into a large, cold, non-stick, ovenproof frying pan.Turn on the heat to high and leave for 3-4 minutes, until the pan is hot and the fat has rendered.", "Turn over the duck breasts and drizzle half of the honey over the skins. Transfer the pan to the oven and roast the duck breasts for 8-10 minutes (for medium), or longer until cooked to your liking, basting the duck breasts with the pan juices halfway through cooking.", "When the duck is cooked to your liking, remove from the pan and set aside to rest on a warm plate for 8-10 minutes.", "Meanwhile, steam the bok choi leaves with the ginger, garlic, chilli and red onion in a steamer suspended over a pan of barely simmering water for 5-6 minutes, or until wilted and tender.", "Blend the plums to a fine purée with 1 teaspoon of the remaining spice mixture and all of the remaining honey, using a food processor or hand-held blender. Warm the mixture in a small saucepan, then add it to the juices released from the duck. Season with more honey if needed.", "To serve, divide the steamed vegetables equally among four serving plates. Carve the duck breasts into thick slices and arrange them alongside. Finish with a dollop of the umeboshi sauce." ]

[ "2 ready-made confit duck legs", "1 head Romaine lettuce (or similar firm, crisp lettuce), root trimmed, leaves cut into 2.5cm/1in thick slices", "1 smoked duck breast, sliced", "75g/2¾oz soft light brown sugar", "pinch cayenne pepper", "100g/3½ oz pecans", "pinch salt", "75g/2¾oz gorgonzola, roughly chopped", "50g/1¾ozmild, creamy blue cheese such as St Agur, roughly chopped", "1 garlic clove, finely chopped", "2 tbsp honey", "50ml/2fl oz buttermilk", "60g/2¼oz crème fraîche", "1 lemon, juice only", "dash Tabasco", "2 dashes Worcestershire sauce", "1 tbsp red wine vinegar", "75g/2¾oz ready-made mayonnaise", "salt and freshly ground black pepper" ]

[ "For the duck, preheat the oven to 200C/180C Fan/Gas 6.", "Place the confit duck legs on a baking tray in the oven for 10 minutes to heat through.", "Meanwhile, for the caramelised pecans, heat a frying pan over a high heat until hot. Add the sugar and cayenne pepper and cook without stirring until the sugar has melted (swirl the pan carefully from time to time if you think the sugar will start to burn).", "When the sugar starts to melt, add 50ml/2fl oz of water and swirl the pan to combine (CAUTION: boiling sugar is extremely hot. Handle very carefully.). Continue to cook over a high heat until the sugar melts to a deep-coloured caramel, then add the pecans and salt and stir to coat them in the caramel.", "Transfer the caramelised pecans to a roasting tray, then bake in the oven for 4-5 minutes.", "Meanwhile, for the blue-cheese salad, in a large mixing bowl, beat the gorgonzola and St Agur until slightly broken down, then whisk in the garlic, honey, buttermilk and crème fraîche until well combined.", "Whisk in the lemon juice, Tabasco, Worcestershire sauce, vinegar and mayonnaise until well combined, then season, to taste, with salt and freshly ground black pepper.", "When the confit duck legs have heated through, remove them and the caramelised pecans from the oven and set aside until cool enough to handle. Shred the duck meat from the bone.", "To serve, pile the sliced lettuce leaves onto a serving platter and drizzle over the blue-cheese dressing. Top with the shredded confit-duck leg, slices of smoked duck and the caramelised pecans." ]

[ "2 confit duck legs", "75g/3oz soft light brown sugar", "1 pinch cayenne pepper", "100g/3½ oz pecan nuts", "pinch salt", "75g/2½oz gorgonzola, roughly chopped", "50g/1¾oz St Agur blue cheese, roughly chopped", "1 garlic clove, finely chopped", "2 tbsp honey", "50ml/2fl oz buttermilk", "60g/2¼oz crème fraîche", "1 lemon, juice only", "dash Tabasco", "2 dashes worcestershire sauce", "1 tbsp red wine vinegar", "75g/2½oz mayonnaise", "1 head Romaine lettuce, cut into 2.5cm/1in thick slices" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Put the duck legs onto a tray in the oven for 10 minutes to heat through.", "Meanwhile, heat a frying pan until hot, add the sugar and cayenne pepper. When the sugar stars to melt, add 50ml/2floz of water and swirl to combine.", "Cook over a high heat until the sugar turns into a deep-coloured caramel, then add the pecan nuts and salt and stir to coat. Tip out onto a roasting tray and place in the oven for five minutes while you make the dressing.", "Put the gorgonzola and St Agur into a bowl and whisk to break down the cheese slightly, then add the garlic, honey, buttermilk and crème fraîche and whisk well.", "Add the lemon juice, Tabasco, Worcestershire sauce, vinegar and mayonnaise and whisk well until combined, then season with salt and black pepper.", "Remove the duck and pecans from the oven and allow to cool enough to handle, then shred the duck from the bone.", "Toss the lettuce with some of the dressing, just enough to coat the leaves, then add the shredded duck and pecans and toss together.", "Pile into a large bowl and serve straight away." ]

[ "1 large onion, peeled", "6 cloves", "1 bay leaf", "6 black peppercorns", "570ml/1 pint full-fat milk", "110g/4oz fresh white breadcrumbs", "40g/1½oz butter", "salt and freshly ground black pepper" ]

[ "For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes.", "Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs.", "Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid and the sauce is the desired consistency.", "Stir in the butter and season, to taste, with salt and freshly ground black pepper." ]

[ "300ml/10fl oz milk", "200g/7oz un-dyed smoked haddock", "1 bay leaf", "10 black peppercorns", "4 free-range eggs", "40g/1½oz butter", "15g/½oz plain flour", "50g/1¾oz grated mature cheddar cheese", "sea salt and freshly ground black pepper" ]

[ "Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.", "Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.", "Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.", "Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.", "Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.", "Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.", "Preheat the grill to hot.", "Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to.", "Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.", "Serve immediately." ]

[ "375g/13oz ready-made sweet shortcrust pastry", "200g/7oz butter, softened, plus extra for greasing", "200g/7oz caster sugar", "3 large free-range eggs", "200g/7oz plain flour, plus extra for dusting", "125g/4½oz ground almonds", "½ tsp baking powder", "150g/5oz apricot jam, warmed until melted", "8 fresh apricots, stones removed, cut into quarters" ]

[ "Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper.", "Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick.", "Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Chill in the fridge while you make the filling.", "Beat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Alternatively, use a free-standing food mixer to do this.", "Beat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next.", "Fold in the flour, ground almonds and baking powder.", "Brush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. Decorate the top of the filling with the apricot halves.", "Bake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve." ]

[ "100ml/3½fl oz rapeseed oil", "1 large chicken, jointed into 8 pieces", "salt and black pepper", "200g/7oz bacon lardons", "200g/7oz shallots, peeled and cut in half lengthways", "1 garlic bulb, cut in half horizontally", "500g/1lb 2oz wild mushrooms (such as chanterelles, girolles, ceps, and morelles), cleaned", "50g/1¾oz butter", "50ml/2fl oz madeira", "500ml/18fl oz dark chicken stock", "200ml/7fl oz double cream", "1 bunch fresh tarragon", "1 small truffle" ]

[ "Add half the oil to a large hot pan.", "Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.", "Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.", "Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.", "Pour the sauce over the chicken and simmer for 15-20 minutes.", "To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle." ]

[ "125g/4½oz cold butter", "250g/9oz plain flour, plus extra for dusting", "1 free-range egg", "225g/8oz jam", "225g/8oz butter, softened", "1 vanilla pod, split and seeds scraped out (pod reserved)", "225g/8oz caster sugar", "5 free-range eggs", "225g/8oz ground almonds", "75g/3oz whole blanched almonds", "250ml/9fl oz milk", "250ml/9fl oz double cream", "4 free-range egg yolks", "110g/4oz caster sugar" ]

[ "For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough.", "Wrap in cling film and place in the fridge to rest for 30 minutes.", "For the tart, preheat the oven to 160C/325F/Gas 3.", "On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick.", "Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.", "To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.", "Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.", "Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.", "Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown.", "For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil.", "Meanwhile, whisk the egg yolks and sugar together in a bowl.", "When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon.", "Strain into a clean pan and warm through.", "To serve, cut the tart into wedges, place onto plates and pour the custard alongside." ]

[ "3 tbsp olive oil", "3 large onions, finely sliced", "2 sprigs thyme, leaves picked", "1 tbsp soft brown sugar", "2 garlic cloves, finely sliced", "200ml/7fl oz white wine", "1 heaped tbsp plain flour", "50ml/2fl oz brandy", "50ml/2fl oz dry sherry", "1 litre/1¾pints fresh dark beef stock", "1 baguette, sliced thickly", "110g/4oz Gruyère cheese, grated" ]

[ "Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.", "Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.", "Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.", "While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.", "Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.", "Preheat the grill to high.", "Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown." ]

[ "5 onions", "3 garlic cloves", "20g/¾oz butter", "2 or 3 glasses of red wine", "750ml/1¼ pint fresh beef stock", "4 tbsp balsamic vinegar", "8 thick slices of bread", "284g/10oz Gruyère, grated", "2 shots of brandy (optional)", "salt and pepper", "10g/½oz flatleaf parsley" ]

[ "Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes.", "Toast the bread and top with the grated cheese and place under the grill until the cheese is melted.", "Season the soup with salt and pepper.", "Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.", "Scatter with fresh chopped parsley and serve from the pan at the table." ]

[ "6 free-range egg whites", "300g/10½oz caster sugar", "1 litre/1¾ pints double cream", "1 tbsp vanilla bean paste", "500g/1lb 2oz strawberries, hulls removed, cut in half", "4 plums, cut in half, stones removed, finely sliced", "5 ripe figs, cut into small wedges", "100g/3½oz caster sugar", "2 tbsp toasted flaked almonds" ]

[ "Preheat the oven to 110C/90C Fan/Gas ½.", "For the meringues, using a cake tin as a template, draw 4 x 20cm/8in circles onto 4 sheets of silicone paper or baking paper. Turn them over and place one sheet onto each of 4 flat baking trays.", "Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Add the sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed.", "Spoon the egg white mixture into a piping bag fitted with a 1cm/½in plain nozzle. Use a dot of the mixture to stick each corner of the baking paper to the tray. (This stops the paper and meringue being blown about by the oven fan.) Pipe the mixture inside each circular template, starting in the centre and working out to fill it. Smooth each meringue disc with a wet palette knife.", "Cook the meringues in the oven for 2 hours. Remove from the oven to cool completely before assembling.", "For the filling, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed.", "To assemble, place one meringue disc into a cake stand or large serving plate. Spread over one-third of the vanilla cream, then scatter over one-quarter of the sliced fruit. Top with a second meringue disc. Repeat the layering process, topping the last meringue disc with the remaining fruit.", "To serve, melt the sugar in a heavy-based frying pan until it starts to caramelise and turn golden-brown. Stir in the flaked almonds until completely coated. Drizzle the sugared nut mixture on top of the gâteau. Chill in the fridge for about 1 hour before serving." ]

[ "500g/1lb 2oz wholegrain rye flour, plus extra for dusting", "25g/1oz dark brown muscovado sugar", "10g salt", "10g fast-action dried yeast", "200g/7oz unsalted butter, softened", "12 langoustines", "12 razor clams, scrubbed", "400g/14oz clams in their shells, scrubbed", "1 x 1kg/2lb 4oz cooked lobster", "1 medium-sized cooked brown crab", "8 oysters, shucked", "16 cooked shrimps in their shells", "200g/7oz cooked brown shrimps", "3 free-range egg yolks", "1 tbsp Dijon mustard", "2 tbsp cider vinegar", "1 unwaxed lemon, juice and finely grated zest", "300ml/10½fl oz rapeseed oil", "salt and freshly ground black pepper" ]

[ "For the rye bread and butter, place the flour, sugar and salt in a large bowl or a food mixer fitted with a dough hook. Pour 200ml/7fl oz tepid water into a jug and sprinkle over the yeast, mixing to combine. Gradually add the yeasted water to the dry ingredients, mixing continuously, until all of the yeasted water has been incorporated. Add another 150ml/5fl oz water and mix until it comes together as a dough.", "Turn the dough out onto a lightly floured work surface and knead well for 5-10 minutes, or until smooth and elastic. Roll the dough into a long sausage shape, then transfer to a baking tray lined with baking parchment, cover loosely with cling film, and set aside to prove for at least 6 hours, but preferably overnight, until the dough has doubled in size.", "When the dough has proved, preheat the oven to 220C/200C Fan/Gas 7. Uncover the dough and dust with a little rye flour, then slash the top diagonally a few times using a sharp knife. Bake the loaf in the oven for 30 minutes, or until golden-brown and the base sounds hollow when tapped firmly. Set aside to cool slightly.", "Meanwhile, blend the softened butter in a food processor until pale and fluffy, then transfer to a serving dish.", "For the fruits de mer, steam the langoustines, razor clams and clams for 5-8 minutes, or until cooked through (discard any clams that do not open during cooking). To do this you can place the different ingredients into separate layers of a steamer and suspend the stack over a pan half-filled with boiling water. Alternatively, steam each ingredient separately using a steamer insert. Set aside.", "Cut the lobster in half lengthways and remove the legs and claws. Discard the head contents, leaving just the body meat. Crack the lobster claws and knuckles by bashing them with a rolling pin, then pick out the meat and pile it back into the body shell.", "Open the shell of the crab and discard the dead man’s fingers (the sponge-like gills). Remove the claws and crack by bashing them with a rolling pin. Pick out the meat and pile it back into the crab shell.", "For the mayonnaise, whisk the egg yolks, mustard, vinegar and lemon juice in a bowl until well combined. Gradually add the oil in a thin stream, whisking continuously, until it has all been incorporated into the mixture to form a thick mayonnaise. Stir in the lemon zest and season, to taste, with salt and freshly ground black pepper.", "To serve, pile the seafood, including the oysters and shrimps, onto a large serving platter. Serve the lemon mayonnaise and whipped butter in bowls alongside, with the sliced rye bread." ]

[ "2 red chillies, finely sliced", "4 garlic cloves, finely sliced", "75g/2½oz caster sugar", "75ml/2½fl oz rice wine vinegar", "350g/12oz basmati rice", "2 tsp sea salt", "1 tbsp vegetable oil", "5cm/2in piece fresh ginger, finely shredded", "3 garlic cloves, chopped", "2 red bird’s-eye chillies, finely chopped", "125ml/4½fl oz tomato sauce", "75ml/2½fl oz garlic and chilli sauce (from above)", "75ml/2½fl oz hoisin sauce", "3 tbsp fish sauce", "1 tbsp caster sugar", "500g/1lb 2oz cooked crab claws, lightly crushed", "2 banana leaves, each cut in half and softened over a naked flame", "2 tbsp fresh coriander" ]

[ "For the garlic and chilli sauce, place all the ingredients in a small saucepan with two tablespoons water. Bring to the boil, then reduce the heat and simmer for a few minutes until the sugar is dissolved. Set aside to cool.", "For the steamed rice, add 500ml/18fl oz water to a pan then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.", "For the chilli crab, heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir fry for two minutes.", "Meanwhile, whisk the tomato sauce, garlic and chilli sauce, hoisin sauce and fish sauce together in a bowl. Add the sugar and 75ml/2½fl oz water and mix to combine. Add to the wok and bring to the boil.", "Add the crab then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is heated through.", "To serve, place a softened banana leaf on each serving plate and spoon on the crab and the rice next to it. Garnish with chopped coriander." ]

[ "175g/6oz Lincolnshire Poacher cheese", "1 ball of Burrata or 1 mozzarella ball", "175g/6oz stilton, preferably Colston Bassett Stilton", "175g/6oz Cornish yarg", "175g/6oz soft blue goats’ cheese", "175g/6oz Olgleshield cheese", "vegetable oil, for deep frying", "100g/3½oz plain flour", "3 medium free-range eggs, beaten", "200g/7oz dried breadcrumbs or panko breadcrumbs", "sea salt", "100g/3½oz caster sugar", "100g/3½oz walnut halves", "pinch cayenne pepper", "rapeseed oil, for shallow frying", "1 head celery with leaves", "2 tbsp olive oil", "1 head baby gem leaves, leaves separated", "2 green apples, cut into wedges", "2 red apples, cut into wedges", "1 lemon, zest and juice only", "salt and freshly ground black pepper", "2 free-range egg yolks", "1 tsp English mustard", "1-2 tbsp white wine vinegar (to taste)", "150ml/5fl oz sunflower oil", "150ml/5fl oz olive oil", "100g/3½oz mango chutney", "50g/1¾oz quince paste (membrillo)" ]

[ "For the deep-fried cheese, preheat a deep fat fryer to 190C. Alternatively, heat the oil in a heavy-based, deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.).", "Cut the some of the cheese into chunks. Coat the chunks in the flour, then dip in the eggs and dredge in the breadcrumbs. Place in the fryer, in batches if necessary, and cook until golden-brown. Remove and drain on kitchen paper, season with sea salt.", "For the salad, make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar has dissolved. Bring to the boil and add the walnut halves and cayenne pepper. Remove from the heat and set aside to cool.", "In a frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper.", "Chop half of the celery into small chunks, and slice the remainder into 5cm/2in long strips. Place the olive oil and baby gem leaves into a bowl, then add the celery strips. Toss the celery to coat in the oil and season with salt and pepper. Place the celery chunks and remaining salad ingredients, including the walnuts into a bowl and mix well.", "For the mayonnaise, place the egg yolks, mustard and white wine vinegar in a food processor and blend.", "With the processor still running, slowly pour in the sunflower oil and olive oil, drop by drop at first, then faster as the mixture thickens, alternating between the two oils as you go. Continue blending until all the oil is incorporated and a thick mayonnaise is formed. Transfer the mayonnaise to a clean bowl and season with salt and pepper.", "Just before serving, add the mayonnaise to the salad and mix well.", "For the mango and quince sauce, place the chutney and paste into a small food processor and blend until smooth.", "Place the hot deep fried cheese on a serving board with the cold cheese. Serve the salad and sauce alongside." ]

[ "4 medium potatoes", "200-300g/7-10½oz salt", "75g/2½oz plain flour, plus extra for dusting", "50g/1¾oz grated parmesan", "1 egg yolk", "salt and pepper", "knob of butter", "30g/1oz breadcrumbs", "2 tbsp vegetable oil", "2 pork sausages", "2 beef sausages", "1 onion, diced", "2 garlic cloves, sliced", "200ml/7fl oz ham stock", "100g/3½oz peas, thawed if frozen", "1 tbsp cream", "1 tbsp capers", "1 tbsp dried parsley (or use fresh if available)", "½ romaine lettuce heart", "fresh grating of parmesan, to serve", "1 lemon, zest only, finely grated" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender.", "Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins.", "Finely mash the potato or put through a potato ricer. Add the flour, parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough.", "Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour.", "Melt the butter in a frying pan and lightly fry the breadcrumbs until golden-brown. Tip into a small bowl and set aside.", "Heat a tablespoon of oil in the same frying pan and fry the gnocchi in batches until golden-brown on all sides. Remove from the pan, set aside and keep warm until all the gnocchi is fried.", "Remove the skins from the sausages, break up the sausagemeat and fry with a little oil for four minutes, then add the onion and fry for a further three minutes until it is all golden-brown. Add the garlic and fry for another minute.", "Add the stock, peas, cream, capers and parsley. Bubble over a high heat to reduce the volume of liquid slightly and thicken the sauce. Finally add the fried gnocchi and warm through in the sauce for a minute or two.", "To serve, divide the lettuce between four plates or bowls, serve the gnocchi on top, scatter with the fried breadcrumbs, grated parmesan and finely grated lemon zest." ]

[ "50ml/2fl oz olive oil", "2 small onions, chopped", "2 tsp ground cumin", "2 tsp ground coriander", "2 tsp mango powder", "1 stick cinnamon, broken up", "3 garlic cloves, chopped", "1 red chilli, finely chopped", "100g/3½oz fresh coconut, grated", "400ml/14fl oz coconut milk", "4 tsp tamarind paste", "675g/1lb 8oz cooked lobster, meat removed and cut into large pieces", "1 small bunch coriander, chopped", "salt and freshly ground black pepper" ]

[ "In a large pan, heat the oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, fresh coconut and coconut milk. Bring to the boil, then add the tamarind paste and simmer for 3- 4 minutes.", "Stir through the lobster meat. Cook until the lobster is warmed through, then sprinkle over the coriander and season to taste with salt and pepper." ]

[ "2 tsp ground cumin", "1 tsp ground turmeric", "2 tsp ras-el-hanout spice mix", "½ tsp saffron strands", "4 tbsp vegetable oil", "600g/1lb 6oz goat meat (a mixture of shoulder, neck and leg), cut into large dice", "1 onion, finely chopped", "2 garlic cloves, chopped", "1 red chilli, stalk and seeds removed, chopped", "4cm/1½in fresh root ginger, unpeeled, finely grated", "1 cinnamon stick", "1 x 400g tin tinned tomatoes", "1 tbsp honey", "125g/4½oz ready-to-eat dried apricots, roughly chopped", "1 medium preserved lemon, skin only, roughly chopped", "sea salt and freshly ground black pepper", "50g/1¾oz pistachios, roughly chopped", "3 tbsp roughly chopped fresh coriander leaves", "3 tbsp roughly chopped fresh flat leaf parsley", "3 tbsp roughly chopped fresh mint leaves", "25g/1oz butter", "200g/7oz couscous", "50g/1¾oz pistachios, roughly chopped", "50g/1¾oz flaked toasted almonds", "50g/1¾oz pine nuts, toasted", "50g/1¾oz ready-to-eat apricots, roughly chopped", "1 preserved lemon, skin only, finely chopped", "3 tbsp roughly chopped fresh mint leaves", "3 tbsp roughly chopped fresh coriander root and leaves", "3 tbsp roughly chopped fresh flatleaf parsley", "1 lemon, juice only", "sea salt and freshly ground black pepper" ]

[ "For the tagine, mix together the cumin, turmeric, ras-el-hanout, saffron strands and 2 tablespoons of the vegetable oil until well combined. Add the goat meat to the marinade and mix to coat the meat, then set aside to marinate for as long as possible (chill in the fridge if marinating for more than 30 minutes).", "Heat the remaining oil in a large flameproof casserole over a medium to high heat. Fry the onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes, or until browned on all sides.", "Add the cinnamon stick, tinned tomatoes and honey and mix well. Pour in 200ml/7fl oz water and bring the mixture to the boil, then add the apricots and preserved lemon and mix well. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened, then season, to taste, with salt and freshly ground black pepper.", "Just before serving, stir in the chopped pistachios and herbs.", "Meanwhile, for the couscous, heat the butter in a frying pan with a tight-fitting lid over a medium heat. When the butter is foaming, add the couscous and stir-fry until golden-brown all over.", "Pour in 400ml/14fl oz water, mix well, and remove the pan from the heat. Cover tightly with the lid or a sheet of aluminium foil and set aside to steam for 5 minutes. Fluff up the steamed couscous with a fork, then cover once more and steam for a further 5 minutes. Stir in the nuts, apricots, preserved lemon, herbs and lemon juice until well combined. Season, to taste, with salt and freshly ground black pepper.", "To serve, pile the toasted nut couscous into the centre of 4 serving plates, then ladle the tagine on top." ]

[ "450g/1Ib sole or lemon sole fillets, skinned", "sunflower oil for deep-frying", "50g/1¾oz plain flour", "salt", "freshly ground black pepper", "3 medium eggs beaten", "125g/4½oz fine fresh breadcrumbs", "225g/8oz dried marrowfat peas", "1 tsp bicarbonate of soda", "35g/1¼oz butter", "salt", "freshly ground black pepper", "½ tsp cayenne pepper", "2 lemons cut into wedges" ]

[ "Cut each sole or lemon sole fillet into strips, on the diagonal, about 1cm/½ in thick. Mix the breadcrumbs with the cayenne pepper and leave to one side. Heat the oil in a deep fat fryer to 190C/375F.", "Season the flour with salt and pepper. Coat the fish in the seasoned flour, then dip first in the beaten egg and then in the breadcrumbs. Do a few pieces at a time, making sure all the fish is coated in each of the three dips.", "Place a few of the goujons in the fryer at a time and cook for about one minute, until crisp and golden brown. Repeat until all the goujons are cooked. Once cooked, remove on to some kitchen paper to soak up the excess oil.", "Pile the goujons in a dish or on plates, season, and serve with the lemon wedges. They're great with a mixed, dressed green leaf salad.", "For the mushy peas, soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda for at least four hours or, if you have the time, overnight.", "Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.", "The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season.", "Serve the mushy peas with the fish, sprinkle with a little cayenne pepper and top with a lemon wedge." ]

[ "750g/1lb 10oz greengages, stones removed, cut into quarters", "270g/9½oz caster sugar", "5 egg whites", "150g/5½oz icing sugar", "300ml/10fl oz double cream", "1 vanilla pod, split in half lengthways, seeds scraped out" ]

[ "Preheat the oven to 100C/80C Fan/Gas ¼.", "In a saucepan, heat the greengages with 2 tablespoons water and 120g/4¼oz of the caster sugar over a medium heat for 15-20 minutes, stirring occasionally, until the greengages have broken down and are coated in a sticky syrup. Remove the pan from the heat and set aside to cool completely.", "Whisk the egg whites in a clean bowl using an electric whisk until soft peaks form when the whisk is removed. Add the remaining 150g/5½oz caster sugar and whisk again until stiff peaks form when the whisk is removed.", "Sift in the icing sugar and continue to whisk the egg whites until the mixture is really stiff, glossy and resembles shaving foam.", "Line a baking tray with baking paper or silicone, dabbing a dot of meringue mixture in each corner to stick the paper to the tray.", "Carefully fold half of the cooled greengage mixture into the beaten egg whites until you have created a ripple effect. Spoon eight large dollops of meringue mixture onto the baking tray, leaving a gap between each.", "Bake the meringues in the oven for 2 hours, then turn the oven off and open the door slightly (propping it open with a wooden spoon is a good trick). Leave the meringues to cool completely in the oven.", "Meanwhile, whisk the double cream with the vanilla seeds until soft peaks form when the whisk is removed.", "To serve, spread a circle of the reserved greengage mixture in the centre of each plate. Place one meringue on top and spoon over the whipped cream. Top with a second meringue, then spoon over more greengages. Serve immediately." ]

[ "4 pork chops", "salt and freshly ground black pepper", "2 tbsp vegetable oil", "1½ limes, juice only", "2 garlic cloves, crushed", "1 tbsp finely grated galangal", "1 tbsp finely grated fresh root ginger", "3 tbsp Thai fish sauce", "2 green birds’-eye chillies, finely chopped", "2 tbsp palm sugar", "4 tbsp roasted salted peanuts", "large bunch holy basil, leaves picked", "3 tbsp shredded mint leaves", "1 red cabbage, finely sliced" ]

[ "For the pork chops, preheat the oven to 220C/450F/Gas 7.", "Heat a griddle pan until hot and oil and season the pork chops with salt and freshly ground black pepper.", "Place the pork chops onto the griddle pan and cook either side until bar marks appear.", "Transfer to the oven to cook for 3-7 minutes (until cooked through) – the time will depend on the thickness of the chop.", "For the Thai red cabbage, place all the ingredients except the cabbage in a pestle and mortar and pound to make a chunky paste.", "Place the sliced red cabbage in a large bowl and tip the paste over the cabbage. Lightly mix.", "To serve, divide the cabbage among four serving plates and lean the pork chop up against it." ]

[ "20g/¾oz dulse seaweed (available from specialist suppliers and some health-food shops)", "175g/6oz butter, softened", "½ lemon, juice only", "2 fresh mackerel, guts removed (ask your fishmonger to do this for you, or to butterfly the mackerel for you)", "1 shallot, thinly sliced", "75g/3oz broad beans (without pods, inner membranes removed)", "100g/3½oz fresh peas, half removed from their pods, half split but left in the pods", "12 asparagus spears, trimmed", "4 sprigs fresh tarragon, leaves only" ]

[ "Preheat the grill to its highest setting.", "Soak the dulse seaweed in cold water for about 10 seconds, then drain well and roughly chop. Blend in a food processor until finely chopped, then add the softened butter and blend until well combined. Add the lemon juice and blend once more. (You can keep any you don't use in the freezer.)", "To butterfly the mackerel, open up each mackerel belly and slide a sharp knife in under the rib cage, flicking the bones away from the flesh. Snip the bones at the head end and tail end, then lift out the whole rib cage and any bones. Open the mackerel out slightly, then spoon the butter down the centre, leaving just one large spoonful in the bowl.", "Make 2 open parcels of aluminium foil to hold the mackerel and place them onto a baking tray. Lay the butterflied mackerel inside the foil parcels and grill for 5-10 minutes, until the butter has melted and the mackerel is just cooked through.", "Meanwhile cook the vegetables. Bring 100ml/3½fl oz water to the boil in a large frying pan. Add the shallots and broad beans and simmer for 2 minutes, then add the peas and the pods and simmer for 1 minute. Add the asparagus spears and tarragon sprigs and return the water to a simmer. Add the last spoonful of dulse butter to the water and simmer the asparagus and vegetables for a further 2 minutes, or until the asparagus are tender and the butter has emulsified. Season the vegetables, to taste, with salt and freshly ground black pepper.", "Lift the mackerel out of the aluminium trays and onto the serving plates, drizzling any excess butter from the trays over the top. Spoon the vegetables alongside." ]

[ "2 pork loin chops", "1 apple, cored and cut into wedges", "salt, to taste", "1 free-range egg yolk", "1 tsp English mustard", "2 tsp clear honey", "2 tbsp cider vinegar", "150ml/5fl oz vegetable or sunflower oil", "1 banana shallot, finely chopped", "1 garlic clove, finely chopped", "1 tbsp finely chopped flatleaf parsley", "1 tbsp finely chopped mint", "1 tbsp finely chopped basil", "1 tbsp finely chopped thyme", "500g/1lb 2oz mashed potatoes", "1 tbsp finely chopped flatleaf parsley", "50g/1¾oz plain flour", "1 free-range egg, beaten", "75g/3oz flaked almonds", "1 head Little Gem, roughly chopped", "2 handfuls lamb’s lettuce" ]

[ "Preheat the grill to high. Place the pork chops in an ovenproof frying pan along with the apple wedges, then season the pork fat with salt and place under the grill for 10 minutes.", "Meanwhile, make the dressing. Place the egg yolk into a bowl along with the mustard and honey.", "Add the cider vinegar and whisk, then gradually add the vegetable oil, whisking all the time until thick and creamy.", "Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more, then check the seasoning and set aside.", "Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)", "Check the seasoning on the mashed potatoes, then add the remaining flatleaf parsley and mix well. Take a small handful and roll into a sausage shape, repeat with all the mash.", "Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds.", "Roll the potato sausages in the flour, then the eggs and then the flaked almonds.", "Place straight into the fat fryer for 2-3 minutes, or until golden-brown, crisp and hot through, then remove using a slotted spoon onto a plate lined with kitchen paper.", "Place the salad leaves into a bowl and add enough dressing to just coat the leaves, then serve alongside the croquettes and pork chop." ]

[ "125ml/4½fl oz full-fat milk", "100g/3½oz unsalted butter, cut into small cubes", "1 tsp caster sugar", "175g/6oz plain flour", "4 free-range eggs", "200ml/7fl oz vanilla custard", "300ml/10½fl oz double cream", "50ml/2fl oz orange liqueur", "100g/3½oz caster sugar", "200g/7oz mixed soft fruit, such as strawberries, raspberries, blackberries and blackcurrants", "2 small twisted willow sprigs, to decorate (optional)" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with silicone mats or baking paper.", "Heat the milk, butter, sugar and 125ml/4½fl oz water in a saucepan over a high heat until the butter has melted (do not boil).", "Add the flour all in one go and beat firmly and quickly with a spatula or wooden spoon, keeping the pan over the heat. Cook the mixture for one minute, then transfer to the bowl of a food mixer and beat for a further 1-2 minutes, or until cooled slightly (you can do this by hand if preferred).", "Add the eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.", "Transfer the pastry to a piping bag fitted with a large plain nozzle and pipe a large spiral, about 24cm/10in in diameter and 1cm/½in deep, onto one of the prepared baking trays.", "Pipe small, evenly sized balls of the remaining choux pastry onto the second baking tray. Using a wet finger, gently smooth any pointed peaks on the top of the balls.", "Bake the choux pastry in the oven for 20-25 minutes, or until golden-brown and cooked through. Set aside to cool slightly, then pierce the sides of the small buns once using a small, sharp knife to let the steam out. Do the same to the large pastry base.", "For the filling, whisk the custard with the double cream until soft peaks form when the whisk is removed. Add the orange liqueur and whisk until firm peaks form when the whisk is removed. Spoon one-third of the mixture into a piping bag fitted with a small nozzle.", "Pierce the flat bases of 16 of the small choux buns with a knife, insert the nozzle of the piping bag, and fill each with some of the cream mixture.", "Heat the sugar in a frying pan over a high heat until it melts and starts to caramelise to a light golden-brown; swirl the pan, but don’t stir. (CAUTION: melted sugar is very hot. Take care not to burn yourself.) Working quickly, dip the tops of each filled choux bun into the caramel to coat, then return them to the tray until the caramel has set.", "To serve, place the choux pastry base onto a serving plate. Cover the pastry base with quenelles of the remaining cream mixture. Arrange the caramel-topped choux buns at the edge of the pastry base, then fill the centre with the soft fruit and twisted willow sprigs, if using." ]

[ "vegetable oil, for frying", "400g/14oz haddock fillet, skinned, pin bones removed, cut into strips", "110g/4oz plain flour", "200g/7oz fresh breadcrumbs", "3 free-range eggs, beaten", "600g/1lb 6oz chipping potatoes, peeled, cut into chips", "3 free-range egg yolks", "2 tbsp cider vinegar", "300ml/11fl oz rapeseed oil", "110g/4oz capers", "150g/5oz gherkins, chopped", "½ shallot, finely chopped", "1 small bunch fresh dill, chopped", "2 tbsp chopped fresh flatleaf parsley", "½ lemon, juice only" ]

[ "For the haddock goujons and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).", "Sprinkle the flour and breadcrumbs onto separate plates and beat the eggs in a bowl. Dredge the haddock strips in the flour, then dip in the egg and coat in the breadcrumbs.", "Deep-fry for 3-4 minutes, or until golden-brown. (You may need to do this in batches.) Remove from the fryer with a slotted spoon and set aside to drain on kitchen paper.", "Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.", "For the tartare sauce, whisk the egg yolks and vinegar together in a bowl.", "Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.", "Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice.", "To serve, pile the chips and goujons onto serving plates and spoon some tartare sauce alongside." ]

[ "75g/2½oz butter", "200g/7oz plain flour", "500ml/18fl oz milk", "salt and freshly ground black pepper", "75g/2½oz fresh breadcrumbs", "100g/3½oz ham, chopped", "50g/2oz serrano ham, chopped", "1 small bunch fresh parsley, chopped", "75g/2½oz plain flour", "2 free-range eggs, beaten", "100g/3½oz panko Japanese breadcrumbs", "rapeseed oil, for deep frying", "3 free-range egg yolks", "1-2 tsp English mustard", "100ml/3½fl oz rapeseed oil", "1 tbsp white wine vinegar", "½ tsp crushed garlic (approximately 1 small clove)", "salt and freshly ground black pepper" ]

[ "Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.", "Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.", "Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.", "Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)", "Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.", "To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.", "Serve the croquetas on a board with a bowl of mayonnaise for dipping." ]

[ "75g/2½oz honey", "50g/1¾oz soft light brown sugar", "100ml/3½fl oz white wine vinegar", "75g/2½oz black mustard seeds", "75g/2½oz yellow mustard seeds", "100ml/3½ fl oz beer", "400g/14oz chipping potatoes, peeled and cut into batons", "vegetable oil, for deep frying", "4 free-range eggs", "½ cooked ham hock, shredded", "sea salt" ]

[ "First make the mustard. Place the honey, sugar and vinegar in a saucepan and heat until the honey has dissolved.", "Put the mustard seeds and beer in a bowl and pour over the warm honey mixture. Stir to combine and set aside in the fridge for two hours, or overnight.", "Pour into a food processor and pulse to form a purée – it will take about five minutes for the seeds will break down and the mustard to become creamy.", "You can store the mustard in the fridge in a sealed sterilised jar for up to two weeks.", "To make the chips, heat a deep fat fryer to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Place the potatoes into the fryer and cook for 8-10 minutes, or until light golden-brown and cooked through.", "Drain the chips onto kitchen paper and sprinkle with sea salt.", "While the chips are cooking, fry the eggs.Heat a frying pan until hot, add a little vegetable oil and crack the eggs directly onto the pan. Spoon the oil over the top of the eggs occasionally until just set and crisp around the edges. Add the ham to the pan as the eggs fry to heat through and crisp slightly.", "To serve, pile the chips onto serving plates, place an egg alongside. Add some shredded ham hock next to it and finish with a dollop of mustard." ]

[ "1 small ham hock (about 1kg/2lb 4oz)", "1 large onion, thickly sliced", "1 shallot, thickly sliced", "1 head garlic, cut in half horizontally", "2 carrots, cut into chunks", "1 stick celery, cut into chunks", "3 sprigs parsley", "1 sprig thyme", "6 whole peppercorns", "1 bay leaf", "25g/1oz butter", "400g/14oz frozen peas", "1 large bunch flatleaf parsley, roughly chopped", "750ml/1¼ pint ham stock (from above)", "150ml/5fl oz double cream, plus extra to serve", "salt and black pepper", "2 tbsp rapeseed oil", "1 long baguette, cut in half lengthways, then widthways", "2 garlic cloves, cut in half" ]

[ "For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly.", "Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup.", "For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer.", "Transfer to a blender and pulse to form a purée.", "Return to the saucepan to heat through, then season with salt and black pepper.", "Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred.", "To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil." ]

[ "1 whole Dover sole, skinned and trimmed", "25g/1oz plain flour, seasoned with salt and pepper", "25ml/1fl oz olive oil", "50g/1¾oz butter", "1 shallot, finely chopped", "½ lemon, juice only", "10g/1/3oz capers", "10g/1/3oz fresh parsley, chopped", "50g/1¾oz brown shrimp", "salt and black pepper", "1 lemon, for garnish" ]

[ "Dust the sole in the seasoned flour. Heat a large frying pan until hot, drizzle over the oil and fry the sole on both sides for 2-3 minutes.", "In another pan, melt the butter. Add the shallots and cook until they are soft and translucent and the butter is a nut-brown colour. Add the lemon juice (take care as the fat will spit).", "Drain the shallots in a fine sieve set over a bowl and use the back of a spoon to squeeze any butter from the shallots. Reserve the buttery juices and discard the shallots. Stir the capers, parsley and shrimps through the flavoured butter and season with salt and pepper to taste.", "To make the garnish, carefully peel the lemon and then use a spoon to remove any pith. Finely slice the lemon into rounds (so they resemble flowers).", "To serve, spoon the sauce over the sole and top with lemon slices." ]

[ "4 tbsp olive oil", "1 onion, finely chopped", "125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped", "6 boneless skinless chicken thighs, roughly chopped", "½ tsp smoked hot paprika", "5 garlic cloves, finely chopped", "2 sprigs fresh rosemary, leaves finely chopped", "2 x 400g cans flageolet beans, drained and rinsed", "800ml/1pt 8fl oz chicken stock", "150ml/5fl oz double cream", "50g/2oz butter", "1 small bunch fresh flatleaf parsley, leaves roughly chopped", "salt and freshly ground black pepper", "500g/1lb 2oz wheat and rye bread, sliced, to serve" ]

[ "Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well.", "Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined.", "Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through.", "Stir in the parsley and season, to taste, with salt and freshly ground black pepper.", "Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear.", "Ladle the broth into bowls and serve with the toast." ]

[ "400g/14oz ready-made all-butter puff pastry", "plain flour, for dusting", "1 free-range egg yolk, beaten", "200g/7oz Gruyère, grated", "400g/14oz mixed heritage tomatoes, thickly sliced", "4 sprigs fresh thyme, leaves only", "1 tbsp rapeseed oil", "salt and freshly ground black pepper", "300g/10½oz heritage tomatoes", "1 red onion, thickly sliced", "2 heads Romaine lettuce, roots removed, cut into thick slices", "4 tbsp vegetable oil", "1 tbsp white wine vinegar", "1 tbsp Dijon mustard", "1 egg yolk" ]

[ "For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7.", "Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick.", "Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray.", "Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk.", "Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil.", "Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling.", "Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil.", "Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes.", "Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper.", "To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve." ]

[ "1 x 300g/10½oz sirloin or fillet steak", "salt and freshly ground black pepper", "25ml/1fl oz rapeseed oil", "1 red chilli, finely chopped", "1 tbsp palm sugar", "2 garlic cloves, sliced", "2 tbsp fresh coriander, plus extra for the salad", "2 tbsp fresh mint", "1 tsp fish sauce", "1 tbsp soy sauce", "1 lime, juice and zest", "1 round lettuce", "50g/1¾oz sugar-snap peas, halved", "6 radishes, sliced" ]

[ "Preheat a barbecue or griddle pan to hot.", "Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through.", "To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest.", "Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad." ]

[ "3 tbsp olive oil", "8 good-quality pork sausages", "2 shallots, finely chopped", "1 tsp roughly chopped fresh rosemary leaves", "2 garlic cloves, finely chopped", "1 x 400g tin chopped tomatoes", "125ml/4¼fl oz chicken stock", "1 x 400g tin flageolet beans, drained and rinsed", "1 tbsp roughly chopped fresh flatleaf parsley", "4-6 thick slices sourdough bread", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6.", "Heat a tablespoon of the oil in an ovenproof frying pan over a medium heat. Add the sausages and fry for 2-3 minutes, or until browned on all sides. Transfer the pan to the oven and continue to cook for 10-12 minutes, or until cooked through.", "Meanwhile, heat another tablespoon of the oil in a separate frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened. Add the rosemary and garlic and fry for a further 1-2 minutes.", "Add the chopped tomatoes and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the stock and beans, return the mixture to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly.", "Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Keep warm.", "Just before serving, heat a griddle pan over a medium heat. Drizzle a little of the remaining tablespoon of oil onto each side of the bread slices. Grill the bread for 1-2 minutes on each side, or until golden-brown chargrill marks appear on both sides.", "To serve, place one slice of toast onto each serving plate. Spoon over the bean mixture and top each with a sausage or two." ]

[ "625g/1lb 6oz strong white bread flour, plus extra for dusting", "75g/2½oz caster sugar", "12g fine sea salt", "40g/1½oz fresh yeast", "500g/1lb 2oz chilled unsalted butter, plus extra to serve", "1 free-range egg and 1 egg yolk, lightly beaten", "raspberry jam, to serve" ]

[ "The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml/12-14fl oz cold water and mix until it comes together as a soft dough.", "Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest.", "Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed.", "Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in.", "Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle.", "Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered.", "Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in.", "Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight.", "When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base.", "With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little.", "Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant.", "Repeat the process with the remaining pastry triangles to create about 20 croissants.", "Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (NB: The croissants can be frozen at this point, if desired.)", "Preheat the oven to 190C/170C Fan/Gas 5. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter." ]

[ "450g/1lb granulated sugar", "1 tbsp liquid glucose", "2 large free-range egg whites", "9 sheets gelatine, soaked in 140ml/4¾fl oz water", "1 tsp vanilla extract", "vegetable oil, for greasing", "5-6 tbsp icing sugar, for dusting", "5-6 tbsp cornflour, for dusting", "75g/2¾oz caster sugar", "200g/7oz dark chocolate, roughly chopped" ]

[ "For the marshmallows, place the granulated sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed saucepan and bring to the boil.", "Cook over a medium high heat until a sugar thermometer shows 127C/260F.", "Place the egg whites into a clean grease-free bowl and whisk to firm peaks.", "Add the soaked gelatine sheets and water to the hot sugar syrup very carefully. Stir through, then pour into a jug.", "Continue to whisk the egg whites, then pour the sugar syrup onto the egg whites, whisking all the time until the whites are shiny.", "Add the vanilla extract and continue to whisk for about 5-10 minutes, or until the mixture is thick enough to hold its shape on a whisk.", "Lightly oil a shallow 30x20cm/12x8in baking tray.", "Dust the tray with some icing sugar and cornflour, then spoon the mixture into the tray, smoothing the top with a wet palette knife.", "Place in the fridge for at least one hour to set.", "Dust some more icing sugar and cornflour over the work surface.", "Loosen the edge of the marshmallow, then turn out onto the dusted work surface.", "Cut into squares and roll in the icing sugar and cornflour to coat totally. Carefully place the marshmallows onto a skewer.", "Either place on a hot griddle, under a grill, over an open fire or into a tandoor and grill for 1-2 minutes, or until slightly charred and gooey.", "For the chocolate sauce, place the sugar and 110ml/4fl oz water into a saucepan and bring to a simmer.", "Cook for 1-2 minutes, or until all the sugar has dissolved, then add the chocolate.", "Whisk until smooth and then remove from the heat.", "Serve the marshmallows with the chocolate sauce in a bowl on the side." ]

[ "250g/9oz plain flour, plus extra for dusting", "pinch salt", "300g/10½oz chilled unsalted butter, 50g/1¾oz cut into cubes, the rest left in a block", "25g/1oz unsalted butter", "1 onion, chopped", "3 garlic cloves, chopped", "50ml/2fl oz brandy", "500g/1lb 2oz minced wild boar (available from farm shops and online specialists)", "6 sprigs fresh tarragon, leaves roughly chopped", "2 free-range egg yolks, lightly beaten", "salt and freshly ground black pepper" ]

[ "For the puff pastry, tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.", "Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in-thick rectangular block.", "Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in.", "Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in.", "Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside.", "Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn).", "Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in.", "Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.", "Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for one hour.", "Meanwhile, for the filling, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the onions and garlic and fry for 4-5 minutes, or until softened.", "Add the brandy, then stand back and set the pan contents alight with a long match. (CAUTION: Do not flame the pan ingredients with the extractor fan running. Keep your hair and face away from the flames.) Allow the flames to flare up and die down, then transfer the pan contents to a large bowl and set aside to cool.", "When the onion mixture has cooled, add the minced wild boar and tarragon and mix well, then season generously with salt and freshly ground black pepper.", "Preheat the oven to 230C/210C Fan/Gas 8. Line a baking tray with baking parchment.", "Roll out the puff pastry on a lightly floured work surface to a rectangle measuring about 40x30cm/16x12in and about 5mm/¼in thick.", "Cut the pastry in half lengthways to create two rectangles measuring 40x15cm/16x6in.", "Divide the filling mixture into two and form a line of filling down the length of each sheet of pastry, making sure the filling mixture is slightly off-centre.", "Brush the narrow edge of the pastry rectangles with the beaten egg. Fold the wider edge of the pastry rectangle over the filling and press it against the narrow edge of the pastry, crimping to seal and trimming the pastry if desired.", "Transfer the sausage rolls to the prepared baking tray, seam-side down. Brush the tops with the remaining beaten egg. Bake in the oven for 20-30 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through.", "To serve, cut the wild-boar sausage rolls into slices and pile onto a platter. Serve hot or cold." ]

[ "15g/½oz sea salt", "2 tsp finely chopped thyme leaves", "2 garlic cloves, finely chopped", "4 duck legs", "600ml/20fl oz duck fat", "2 bay leaves", "2 tbsp olive oil", "4 tbsp honey", "4 tbsp celery leaves, to garnish", "2 tbsp rapeseed oil", "100g/3½oz pancetta, diced", "2 shallots, finely chopped", "1 garlic clove, finely chopped", "1 small carrot, finely chopped", "1 stick celery, finely chopped", "¼ leek, finely chopped", "300g/10½oz Puy lentils", "175ml/6fl oz red wine", "450ml/16fl oz veal jus or stock", "2 tbsp good-quality sherry vinegar", "2 tbsp chopped fresh parsley", "1kg/2lb 4oz floury potatoes, peeled and cut into chunks", "125g/4½oz butter", "125ml/4fl oz double cream" ]

[ "Preheat the oven to 140C/120C Fan/Gas 1.", "Mix the salt, thyme and garlic in a large bowl. Coat the duck legs with the mixture then place on a tray with any remaining mixture on top and underneath. Refrigerate for 24 hours. Rinse the duck legs under cold running water to wash away the salt mixture.", "Place the duck in a flameproof casserole with a lid and add the duck fat and bay leaves. Bring to a simmer, then put the lid on and cook in the oven for 2½ hours. Remove the duck from the fat and set aside. Discard the fat.", "For the Puy lentils, heat the oil in a sauté pan or a large frying pan. Once hot, add the pancetta and shallot and cook for 2 minutes. Add the garlic, carrot, celery and leek and cook for a further 2 minutes.", "Add the lentils and red wine and bring to the boil. Cook until the volume of liquid has reduced by half. Add the stock and cook for 25-30 minutes. When the lentils are tender, stir in the sherry vinegar and parsley.", "Place the potatoes in a large pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.", "Drain and return the potatoes to the pan. Place over the heat for a minute to drive off any excess moisture. Pass through a potato ricer or mash thoroughly until smooth. Stir in the butter and cream, beating until smooth.", "To finish the duck confit, heat the olive oil in a frying pan. Once hot, add the honey and the duck legs. Cook the duck for 2 minutes on each side, basting all the time.", "Divide the lentils and mashed potatoes between serving plates. Serve the duck legs on top of the Puy lentils and garnish with celery leaves." ]

[ "170g/6oz clear honey", "140g/5oz butter", "85g/3oz light muscovado sugar", "2 eggs, beaten", "200g/7oz self raising flour, sieved", "water", "55g/2oz icing sugar", "1 tbsp clear honey", "hot water" ]

[ "Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.", "Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.", "Remove from the heat and mix in the eggs and flour.", "Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.", "Cool slightly in the tin before turning out onto a wire rack.", "While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy." ]

[ "150g/5½oz butter, softened", "250g/9oz granulated sugar", "4 free-range eggs", "5 tbsp strong cold espresso coffee", "4 tbsp chicory and coffee essence, such as Camp", "650g/1lb 7oz plain flour", "50g/1¾oz cocoa powder", "2 tsp bicarbonate of soda", "1 tsp salt", "1 litre/1¾ pint double cream", "1 tbsp chicory and coffee essence, such as Camp", "125ml/3½fl oz stem ginger syrup", "42 coffee biscuits", "3 balls stem ginger, thinly sliced" ]

[ "For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well.", "Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough.", "Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest.", "Preheat the oven to 180C/350F/Gas 4.", "Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter.", "Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch.", "For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence.", "Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top.", "Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side.", "Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream.", "Place in the fridge overnight but preferably for 24 hours so that the biscuits soften.", "Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge." ]

[ "1 tbsp coriander seeds", "1½ tsp cumin seeds", "1½ tsp chilli flakes", "1½ tsp ground turmeric", "1 cinnamon stick, broken into pieces", "½ tsp fennel seeds", "½ tsp cracked black peppercorns", "½ tsp fenugreek seeds", "¼ tsp cloves", "1 x 2.5-3kg/5lb 8oz-6lb 8oz lamb shoulder (bone in)", "2 tbsp vegetable oil", "2 onions, finely chopped", "2 long green chillies, split in half lengthways (seeds removed if desired)", "4 garlic cloves, finely chopped", "5cm/2in piece fresh root ginger, peeled, finely chopped", "1 tsp cardamom pods, lightly crushed", "8 curry leaves", "2 tbsp tamarind pulp", "1 x 400g tin chopped tomatoes", "1 litre/1¾ pints beef stock", "2 tbsp chopped fresh coriander leaves", "2 tbsp chopped fresh mint leaves", "salt and freshly ground black pepper", "750g/1lb 10oz potatoes, cut into 3cm/1¼in cubes", "4 tbsp flavourless vegetable oil", "1 onion, finely chopped", "1 garlic clove, finely chopped", "1 tsp mustard seeds", "1 tsp chilli powder", "1 tsp ground coriander", "1 tsp ground cumin", "½ tsp ground turmeric", "1 x 400g tin chopped tomatoes", "1 tbsp chopped fresh coriander", "1 tbsp chopped fresh mint leaves", "salt and freshly ground black pepper" ]

[ "For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.", "For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper.", "Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside.", "Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp.", "Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid.", "Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender.", "Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well.", "Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well.", "Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer.", "Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.", "When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.", "To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion." ]

[ "500g/1lb 2oz limes (approxiametly 5-6 limes), cut into wedges", "2 tbsp fine sea salt", "1 tbsp vegetable oil", "1 tbsp mustard seeds", "4 garlic cloves, finely chopped", "5cm/2in piece fresh root ginger, peeled and finely chopped", "1 tbsp ground cumin", "1 tbsp ground coriander", "½ tsp asafoetida", "1½ tsp mild chilli powder", "300g/10½oz soft light brown sugar", "50ml/2fl oz white wine vinegar", "5cm/2in piece fresh root ginger, grated", "4 garlic cloves, crushed", "1 tbsp ground coriander", "2 tsp ground cumin", "1 tsp red chilli powder", "4 tbsp chopped fresh coriander leaves and stalks", "4 tbsp gram flour", "2 limes, juice and finely grated zest", "4 tbsp groundnut oil", "8 small soft-shell crabs", "vegetable oil, for deep-frying", "salt, to taste" ]

[ "For the lime pickle, toss the lime wedges with the salt in a large bowl. Cover the bowl and chill in the fridge for 48 hours, stirring occasionally.", "When the limes have cured, heat the oil in a large frying pan over a high heat. Add the mustard seeds. (Caution: The mustard seeds will pop - keep eyes and face well clear.)", "When the mustard seeds start popping, add the garlic and ginger and stir-fry for 1-2 minutes.", "Add the cumin, coriander, asafoetida and chilli powder and stir-fry for a further 1-2 minutes, then add the sugar and continue to cook until it melts.", "Add the cured limes and all of the juices from the bowl to the pan. Cover with the white wine vinegar and 200ml/7fl oz of cold water.", "Bring the pan contents to the boil, then reduce the heat until the mixture is simmering and simmer gently for 1½ hours until the mixture has thickened and the limes are very soft. Set aside to cool slightly.", "Blend the cooled lime pickle in a food processor for 20 seconds, or until the pieces of lime are quite small. Spoon the pickle into sterilised jars until needed.", "For the crab, mix all of the crab ingredients except the crabs and vegetable oil in a large bowl until well combined as a thick paste.", "Add the crabs and mix again until the crabs are coated in the spicy mixture. Cover the bowl and chill in the fridge for at least two hours.", "Before cooking, remove the crabs from the fridge and return to room temperature.", "Heat the vegetable oil in a deep fat fryer to 160C/315F. Alternatively, heat the vegetable oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)", "Fry the spiced crabs (in batches if necessary) in the hot oil for 1-2 minutes, or until cooked through. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt.", "Serve the spiced soft-shell crabs with dollops of the lime pickle." ]

[ "6 free-range egg whites", "200g/7oz caster sugar", "100g/3½oz icing sugar, sifted, plus extra for dusting", "2 tbsp coffee essence", "500g/1lb 2oz mascarpone", "175ml/6fl oz double cream", "1 vanilla pod, split lengthways, seeds scraped out using a sharp knife", "2 large sponge flan cases (about 250g/9oz each, or 25cm/10in across)", "175ml/6fl oz cold espresso", "2 tbsp cocoa powder", "10 small ready-made meringue shells, crushed", "4 white marshmallows, cut into quarters", "50g/2oz dark chocolate, finely grated" ]

[ "Whisk the egg whites in a large bowl until soft peaks form when the whisk is removed.", "Tip in the caster sugar and icing sugar and continue to whisk for 4-5 minutes more, or until stiff, glossy peaks form when the whisk is removed.", "Whisk in the coffee essence, then set the mixture aside.", "In a separate bowl, beat together the mascarpone, double cream and vanilla seeds until smooth and well combined.", "Using the ring from the tart tin, stamp out the centres of the flan cases. Cut each disc of sponge in half horizontally to form two thinner discs (four in total).", "Place the ring from the loose-bottomed tart tin onto a serving plate, then lay one sponge disc on top of it. Brush over one-quarter of the cold espresso, then spread over one-third of the mascarpone cream mixture.", "Repeat the layering process with the remaining sponge discs, cold espresso, and mascarpone mixture, topping the cake with the final sponge disc.", "Spoon the egg-white mixture on the cake and spread all over the top and sides in an even layer using a palette knife.", "Using a chefs' blow torch, heat the meringue until crisp and light golden-brown.", "To serve, dust the top of the gâteau with cocoa powder. Sprinkle over the marshmallows and crushed meringue shells, then garnish with grated dark chocolate. Dust with icing sugar just before serving." ]

[ "50g/1¾oz butter", "3 tbsp caster sugar", "4 tbsp ready-made custard", "4 free-range egg whites", "1 tsp banana liqueur", "4 small bananas, peeled and cut on a angle", "50g/1¾oz butter", "75g/2½oz caster sugar", "150ml/5fl oz double cream", "1 sprig mint, leaves only" ]

[ "For the banana soufflé, preheat the oven to 200C/400F/Gas 6 and grease four ramekins using half of the butter and one tablespoon of caster sugar.", "In a large bowl, mix the remaining sugar with the custard.", "In a clean, large bowl whisk the egg whites until stiff peaks form when the whisk is removed.", "Carefully fold the egg whites into the custard mix, stir in the banana liqueur and spoon into the prepared ramekins. Put on a baking tray and place in the oven for 6-8 minutes.", "For the caramelised bananas, heat a frying pan until hot. Add the bananas, cut-side down, and fry for 1-2 minutes, or until caramelised. Remove from the pan and set aside.", "Add the butter to the pan and heat until foaming, then add the sugar and cook until the mixture is a caramel colour.", "Add the cream, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 2-3 minutes, or until golden-brown. Return the bananas to the pan and heat through.", "To serve, place the soufflés on serving plates and place the caramelised bananas next to them. Garnish with mint leaves." ]

[ "5 beef tomatoes", "1 shallot, finely chopped", "500g/1lb 2oz lamb mince", "25g/1oz fresh breadcrumbs", "300g/10½oz button mushrooms, finely chopped", "3 tbsp chopped fresh tarragon", "salt and black pepper", "25ml/1fl oz olive oil", "8 medium tomatoes (preferably Island Beauty tomatoes), cut into quarters", "50ml/2fl oz rapeseed oil", "2-3 garlic cloves, finely chopped" ]

[ "Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue.", "Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan.", "Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper.", "Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top.", "Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time.", "To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes.", "To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce." ]

[ "½ onion, finely chopped", "55g/2oz butter", "300g/10½oz basmati rice", "1 tsp madras curry powder", "freshly grated nutmeg", "200ml/7fl oz milk", "110ml/4fl oz double cream", "300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks", "sea salt and cracked black pepper", "small bunch parsley, chopped", "3 hard-boiled eggs, shelled and halved", "good pinch cayenne and freshly ground nutmeg (optional)", "knob of butter", "wedges of lemon" ]

[ "Cook the onion gently in the butter for a few minutes, then add the rice.", "Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.", "When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)", "Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon." ]

[ "4 lamb shanks", "1 tbsp rapeseed oil", "2 onions, roughly chopped", "4 garlic cloves, crushed", "2 tbsp plain flour, plus extra for dusting", "250ml/9fl oz white wine", "750ml/1¼ pints chicken stock", "600g/1lb 5oz potatoes, peeled and cut into 2.5cm/1in pieces", "3 large carrots, cut into 2.5cm/1in pieces", "4 celery stalks, cut into 2.5cm/1in pieces", "2 bay leaves", "2 sprigs fresh rosemary", "4 sprigs fresh thyme", "1 x 400g tin haricot beans, drained", "1 free-range egg and 1 free-range egg yolk, lightly beaten", "400g/14oz ready-made puff pastry", "300g/10½oz peas", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 170C/150C Fan/Gas 3½.", "Season the lamb shanks all over with salt and freshly ground black pepper.", "Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside.", "Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste.", "Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering.", "Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob.", "When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob).", "Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.)", "Preheat the oven to 180C/160C Fan/Gas 4.", "Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk.", "Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick.", "Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it.", "Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt.", "Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot.", "Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie." ]

[ "2 tbsp vegetable oil", "900g/2lb lamb fillet, cut into 3cm/1in cubes", "2 onions, roughly chopped", "3 garlic cloves, peeled and crushed", "2 green chillies, finely chopped", "1 tbsp grated fresh ginger", "1 tbsp ground turmeric", "1½ tbsp garam masala", "1½ tbsp ground cumin", "1 tbsp chilli powder", "1 tbsp plain flour", "6 large tomatoes, roughly chopped", "400ml/14fl oz coconut milk", "600ml/1 pint chicken stock", "250g/9oz baby spinach leaves", "1 pomegranate, seeded", "200g/7oz plain yoghurt", "salt and freshly ground black pepper", "steamed basmati rice, to serve" ]

[ "Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.", "Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.", "Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.", "Add the flour and cook for a further minute.", "Add the tomatoes and coconut milk and heat to bring to a simmer.", "Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.", "Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.", "Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.", "Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.", "Serve onto warmed plates with steamed basmati rice alongside." ]

[ "100ml/3½fl oz vegetable oil", "350g/12oz lamb, cut into bite-sized chunks", "1 tbsp tomato purée", "1 tsp beef stock granules, dissolved in 100ml/3½fl oz water", "50g/1¾oz chopped onion", "50g/1¾oz chopped carrots", "50g/1¾oz chopped celery", "salt and pepper", "1 tbsp chopped fresh mint", "2 tsp cornflour, mixed with 3 tsp water (optional)", "300g/10½oz potatoes, sliced", "1 tbsp melted butter", "2 tsp dried parsley, to garnish (optional)", "100ml/3½fl oz gravy, to serve" ]

[ "Heat the oil in a heavy-bottomed pan. Add the lamb and cook until golden-brown and then stir in the tomato purée.", "Add the stock and simmer for 2-3 hours, or until the lamb is tender.", "Add the onion, carrots and celery and cook until the vegetables are soft.", "Season to taste with salt and pepper. Add the mint and cook for 2-3 minutes. If necessary, thicken the sauce by adding the cornflour paste.", "Preheat the oven to 180C/350F/Gas 4.", "Transfer the stew to an ovenproof dish. Place the sliced potatoes on top and brush with melted butter. Bake for 30 minutes, or until the potato topping is golden-brown.", "Sprinkle with dried parsley and serve with gravy." ]

[ "75g/2½oz butter", "1 shallot, finely chopped", "2 garlic cloves, finely chopped", "1 tbsp tomato purée", "1 carrot, chopped", "500g/1lb 2oz langoustine shells", "2 tbsp brandy", "250ml/9fl oz fish or chicken stock", "100ml/3½fl oz double cream", "salt and black pepper", "croûtons, to serve", "1 spring onion, finely chopped" ]

[ "Heat the butter in a frying pan and gently fry the shallot and garlic until the shallot is translucent. Add the tomato purée and cook for a further two minutes, then add the carrot, langoustine shells, brandy, stock and cream. Cook for 3-4 minutes.", "Place the mixture into a sturdy blender and pulse for two minutes until smooth. Pass through a fine sieve into a clean pan. Season, to taste, with salt and pepper.", "Serve in bowls topped with the croutons and spring onion." ]

[ "225g/8oz sultanas", "90g/3½oz lard, plus 1 tbsp extra for greasing", "125g/4½oz light muscovado sugar", "2 tbsp golden syrup", "225ml/8fl oz water", "225g/8oz wholemeal flour", "1 tsp baking powder", "½ tsp bicarbonate of soda", "¼ tsp ground nutmeg", "1 tsp ground allspice", "4 free-range eggs, lightly beaten", "600g/1lb 5oz jam sugar (not to be confused with preserving sugar)", "1 lemon, zest and juice only", "1kg/2lb 4oz strawberries, whole, hulled", "1 tsp crushed black pepper" ]

[ "For the cake, preheat the oven to 180C/350F/Gas 4.", "Place the sultanas, lard, muscovado sugar, golden syrup and water into a saucepan and bring to the boil, stirring constantly. Remove from the heat and cool - ideally overnight.", "Grease and line a small loaf tin with lard. Sift the flour, baking powder, bicarbonate of soda and spices into a large bowl. Mix the cooled fruit mixture into the dried ingredients along with the eggs, beating well to combine.", "Tip the cake mixture into the prepared cake tin and level the top. Place in the oven to bake for 1-1¼ hours until the top is golden-brown and a skewer inserted into the centre comes out clean.", "Cool in the tin for 30 minutes, before turning out and cooling completely on a wire rack.", "For the black pepper strawberry jam, place the sugar, lemon zest and juice into a large pan and heat until the sugar has dissolved. Add the strawberries and black pepper, bring to the boil and cook for five minutes.", "Turn off the heat and leave the jam to cool, before skimming off any froth. Spoon into sterilised jars (about 2-3 jars, depending on their size).", "To serve, slice the cake and spread generously with some of the jam." ]

[ "225g/8oz caster sugar", "150ml/5fl oz full-fat milk", "300ml/10fl oz double cream", "½-1 tbsp dried lavender tips (to taste)", "4 free-range eggs, lightly beaten", "175g/6oz unsalted butter, softened, plus extra for greasing", "100g/3½oz icing sugar", "½-1 tbsp dried lavender tips (to taste)", "100g/3½oz cornflour", "200g/7oz plain flour", "2 tbsp caster sugar (optional)" ]

[ "Place six ramekins (7.5cm/3in wide and 4cm/1½in deep) in a deep-sided roasting tray. Preheat the oven to 150C/130C Fan/Gas 2.", "Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel forms. If you need to move the mixture to prevent it from burning, swirl the pan from time to time instead of stirring. (Caution: Melted sugar is very hot. Take care when cooking with it.)", "Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a safe distance from the pan. Swirl the pan until the sugar and water have combined to form a runnier caramel, then pour a little into the bottom of each ramekin, tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside.", "Heat the milk, cream and lavender in a separate saucepan over a low heat until just simmering.", "Meanwhile, whisk the eggs and the remaining 75g/2¾oz sugar in a bowl until pale and fluffy.", "Pour the hot milk mixture onto the egg mixture, whisking continuously until smooth. Strain the mixture into a jug through a fine sieve, then pour the strained mixture into the ramekins.", "Add enough boiling water to the roasting tray to reach two-thirds of the way up the sides of the ramekins. Carefully transfer the roasting tray to the oven and bake the crème caramels for 40-45 minutes, or until just set. Remove from the oven and set aside in the roasting tray until cooled to room temperature.", "When the ramekins are cool enough to handle, remove from the roasting tray and chill in the fridge for at least an hour.", "For the shortbread, increase the oven temperature to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in baking tin with butter.", "Beat the butter and icing sugar in a bowl until light and fluffy, using an electric whisk. Fold in the lavender, cornflour and plain flour until the mixture comes together as a firm dough.", "Press the dough into the prepared baking tin using your fingertips to form an even layer of dough about 1cm/½in thick. Prick the dough all over with a fork and sprinkle with the caster sugar, if using.", "Bake the shortbread in the oven for 12-15 minutes, or until pale golden-brown and cooked through. Set aside to cool in the tin for a little while, then break into pieces.", "To serve, remove the crème caramels from the ramekins by running a knife around the inside of each, then pressing the knife gently into one side of the crème caramels, and inverting the ramekins onto upturned serving plates. Serve with pieces of the shortbread alongside." ]

[ "4 whole lemon sole, filleted, skin removed", "275ml/9¾fl oz double cream", "1 cauliflower, cut in half, one half left intact, one half separated into small florets", "1 free-range hard-boiled egg, peeled", "1 tbsp finely chopped fresh chives", "1 tbsp white balsamic vinegar", "3 tbsp extra virgin olive oil", "8 cooked langoustines", "salt and freshly ground black pepper", "fennel fronds, to garnish (optional)" ]

[ "Blend four of the pieces of lemon sole and all of the offcuts in a food processor with 75ml/2¾fl oz of the cream, until the mixture has been reduced to a fine paste. Season with salt and freshly ground black pepper and pulse once more until smooth, then transfer the mixture to a piping bag.", "Lay 4 pieces of the lemon sole onto separate sheets of cling film and season all over with salt and freshly ground black pepper.", "Pipe a layer of the fish and cream mixture all over each piece of lemon sole. Top each with another piece of lemon sole and top that with another layer of the fish and cream mixture. Finish each with a third piece of lemon sole. You should end up with four stacks of fish, each containing 3 rectangles of lemon sole and 2 layers of filling.", "Wrap each lemon sole stack in its sheet of cling film, then chill in the fridge until ready to cook.", "Meanwhile, add half of the cauliflower florets to a saucepan and pour over the remaining cream. Bring to the boil, then reduce the heat and simmer for 4-5 minutes, or until the cauliflower florets are tender.", "Transfer the cauliflower and cream to a clean food processor and blend to a fine purée. Season, to taste, with salt and freshly ground black pepper. Set aside until needed.", "Bring a pan of salted water to the boil and cook the remaining cauliflower florets for 2-3 minutes, or until just tender. Drain well.", "Finely grate the remaining raw cauliflower into a bowl, then grate over the boiled egg and stir in the chives until well combined.", "In a separate bowl, whisk the white balsamic vinegar and olive oil together until well combined. Set aside.", "Suspend a steamer over a pan of simmering water. Add the sole parcels to the steaming basket, cover and steam for 6-8 minutes, or until just cooked through. Remove from the steamer and, when cool enough to handle, carefully unwrap and discard the cling film,", "Just before serving, spoon two-thirds of the dressing over the cauliflower and egg salad and mix to coat. Season with salt and freshly ground black pepper.", "Mix the remaining dressing with the drained cauliflower florets and cooked langoustines and stir gently to coat.", "To serve, drizzle a line of the cauliflower and cream purée across the centre of each plate. Place one lemon sole stack on top of each line, in the centre. Spoon a portion of the cauliflower and egg mixture on one side, and the cauliflower and langoustines on the other side. Garnish with fennel fronds, if desired." ]

[ "250g/9oz plain flour", "250g/9oz very cold butter, cut into small cubes", "½ tsp salt", "125ml/4½floz ice-cold water", "50g/2oz butter", "2 leeks, finely sliced", "2 shallots, finely diced", "2 garlic cloves, finely chopped", "700g/1lb 8oz whelks", "700g/1lb 8oz clams", "150ml/6fl oz dry white wine", "110ml/4fl oz double cream", "250g/9oz smoked eel, cut into 2cm/1in pieces", "3 tbsp chives", "2 free-range egg yolks, beaten", "1kg/2lb 2oz potatoes, peeled, cut into large chunks", "150g/5oz butter", "75ml/3fl oz double cream", "200g/7oz brussel sprouts tops, sliced thinly", "3-4 tbsp water" ]

[ "For the rough puff pastry, sift the flour onto a work surface and make a well in the middle. Add the butter and salt to the well and work them together with your fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add 125ml/4½fl oz ice-cold water and mix until well combined.", "Roll the pastry into a ball, wrap in cling film and chill in the fridge for 20 minutes.", "Flour the work surface and roll out the pastry into a 40cm x 20cm/15in x 7½in rectangle.", "Fold one third of the dough to the centre, then fold the other third on top. Push the edges of the pastry with the rolling pin to seal.", "Rotate the pastry a quarter turn. Roll the pastry out again 40cm x 20cm/15in x 7½in rectangle and fold in the same way as above. Chill in the fridge for 30 minutes.", "Repeat the rolling and folding process two more times to give four rolls and folds in total. Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes.", "For the pie, preheat the oven to 200C/400F/Gas 6.", "Heat a large lidded frying pan until hot, add the butter, leeks, shallots and garlic and sweat for 2-3 minutes, or until softened.", "Add the whelks, clams and white wine, cover and cook for 2-3 minutes, or until all the shells have opened (discard any whelks or clams that do not open).", "Remove the shellfish with a slotted spoon, remove the meat and set the meat aside.", "Add the cream, bring to a simmer and cook until just thickened.", "Return the clams and whelk meat to the pan, then add the smoked eel and heat through.", "Season with salt and freshly ground black pepper, then add the chives and remove the pan from the heat.", "Spoon the mixture into four individual pie dishes and brush the edges with the beaten egg.", "Roll the pastry to a 5mm/¼in thickness and cut out four circles large enough to cover the pie dishes. Press the pastry on top of the filling and crimp around the edges to seal in the mixture.", "Brush the pastry with the remaining beaten egg and pierce holes in the top to let the steam escape.", "Put the pies into the oven on a baking sheet for 15-20 minutes, or until the pastry has risen and is crispy and golden-brown." ]

[ "1 x 2.7kg/5lb10oz leg of lamb", "1 small handful lavender, preferably freshly picked", "½ bag hay", "50g/2oz butter, softened, plus an extra knob for the broccoli", "10 King Edward potatoes, peeled and cut into 2 or 3 pieces", "75g/2¾oz beef dripping or vegetable oil", "75ml/2¾fl oz malt vinegar", "25g/1oz caster sugar", "1 large bunch fresh mint leaves, finely chopped", "400g/14oz purple sprouting broccoli", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 180C/160C Fan/Gas 4.", "Pierce the leg of lamb 10-12 times all over using the point of a sharp knife, then insert the lavender sprigs into the holes.", "Use the hay to stuff a large, deep-sided roasting tray, one that’s large enough for the whole leg of lamb. Sprinkle over the remaining lavender leaves.", "Place the leg of lamb onto the hay, then rub it all over with the softened butter, and season, to taste, with salt and freshly ground black pepper. Cover the roasting tray with aluminium foil.", "Roast the lamb in the oven for 2-3 hours (for tender meat with a trace of pink), or until cooked to your liking, then remove it from the oven and set aside to rest for at least 30 minutes.", "Meanwhile, bring the potatoes to the boil in a large pan of salted water and continue to boil for 2 minutes. Drain into a colander and shake them around to fluff up the edges.", "When the lamb has about an hour left to cook, scrape the beef dripping into a large roasting tray, add the potatoes and season with salt flakes. Add them to the oven and roast for 25-30 minutes, or until golden-brown and crisp on their undersides, then turn them to coat them in the fat and continue to roast for a further 20-30 minutes, or until golden-brown and crisp all over.", "Bring the vinegar and sugar to a simmer in a non-reactive saucepan, then remove the pan from the heat and stir in the chopped mint. Season with a pinch of salt.", "Just before serving, cook the broccoli until just tender in a pan of salted, boiling water (about 2-3 minutes). Drain and season, to taste, with salt and freshly ground black pepper and a knob of butter.", "To serve, transfer the lamb to a serving platter and carve into slices. Serve with the roast potatoes and purple sprouting broccoli alongside, and drizzle over the mint sauce." ]

[ "butter, for greasing", "5 free-range egg whites", "400g/14oz caster sugar", "2 sprigs lemon verbena, leaves only, plus extra sprigs to serve", "8 ripe plums, stones removed, cut into quarters", "500ml/18fl oz double cream", "225g/8oz good-quality ready-made lemon curd" ]

[ "Preheat the oven to 180C/160C Fan/Gas 4.", "Grease a 35x25cm/14x10in Swiss roll tin with butter and line with silicone or baking paper.", "Whisk the egg whites in a large clean mixing bowl using an electric whisk, or in the bowl of a free-standing food mixer. Set the whisk to a high speed and whisk until soft peaks form when the whisk is removed.", "Gradually add 275g/9¾oz of the caster sugar, whisking until all of the sugar has been incorporated and the mixture is smooth and glossy. You should hear the machine dropping down a gear as the mixture reaches the correct consistency, and it should resemble shaving foam.", "Spoon the meringue into the prepared tin and smooth into an even layer using a palette knife. Sprinkle over the lemon verbena leaves.", "Bake for 7-8 minutes, or until golden-brown on top, then reduce the oven temperature to 170C/150C Fan/Gas 3 and bake for a further 8-10 minutes, or until crisp.", "Remove the meringue from the oven and turn it out of the tin onto a clean tea towel. Peel the paper from the base of the meringue and set aside to cool.", "Meanwhile, place the plums, 100g/3½oz of the sugar and 100ml/3½fl oz water into a saucepan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 8-10 minutes, or until the plums have softened but still retain their shape.", "Whisk the double cream in a large bowl until very soft peaks form when the whisk is removed. Gently whisk in the remaining sugar, then fold in the lemon curd.", "Spread the lemon cream mixture on top of the cooled meringue all the way to the edges, leaving a 1cm/½in gap along one of the long edges. Spoon three-quarters of the cooked plums over the top.", "Starting at the long end with the border, roll up the meringue using the tea towel to help you.", "Carefully roll the roulade off the tea towel and onto a serving platter. Spoon the remaining plums around the roulade and garnish with the lemon verbena sprigs." ]

[ "600ml/20fl oz double cream", "150g/5½oz caster sugar", "2 large lemons, zest and juice", "8 ripe strawberries", "2 ripe fresh figs, cut into wedges", "1 handful tiny fresh mint sprigs, to garnish", "175g/6oz plain flour", "90g/3¼oz icing sugar", "60g/2½oz ground almonds", "25g/1oz cornflour", "250g/9oz cold butter, cut into cubes", "200g/7oz stawberry jam" ]

[ "For the posset, bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat, then whisk in the lemon zest and juice, whisking as much air into the mixture as possible.", "Pour the posset mixture into ramekins and chill in the fridge for 1 hour, or until set. Once set, decorate the tops with strawberries, figs and mint sprigs.", "For the shortbread, preheat the oven to 180C/160C Fan/Gas 4.", "Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs, then gently bring the mixture together as a dough.", "Divide the dough into 24 small, equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes.", "Bake the shortbreads in the oven for 10-12 minutes, or until pale golden-brown.", "While the shortbreads bake, bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes, or until the mixture resembles a thick syrup.", "Remove the shortbread from the oven and, when cool enough to handle but still malleable, make a small dent in the centre of each with your finger.", "Spoon the warm strawberry syrup into the dent in each shortbread, then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets." ]

[ "250g/9oz plain flour, plus extra for dusting", "100g/3½oz cold butter, plus extra for greasing", "25g/1oz icing sugar, plus extra for dusting", "1 pinch salt", "1 free-range egg", "14 free-range eggs, plus 1 beaten egg for glazing", "550g/1lb 4oz caster sugar", "700ml/1¼ pint double cream", "10 large lemons, zest and juice only", "500g/1lb 2oz crème fraîche, to serve" ]

[ "For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs.", "Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth.", "Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes.", "For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep).", "Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill.", "Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry.", "Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge.", "Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred.", "Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown.", "Reduce the oven temperature to 150C/300F/Gas 2.", "Skim off any bubbles from the top of the lemon cream and discard.", "Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish).", "Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature.", "To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche." ]

[ "2 eggs, beaten", "85g/3oz caster sugar", "240ml/8fl oz milk", "100ml/3½fl oz vegetable oil", "300g/10oz plain flour", "3 tsp baking powder", "½ tsp salt", "4 lemons, zest only", "50g/2oz icing sugar", "1 lemon, juice only", "sprigs lemon thyme, to garnish (optional)" ]

[ "Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.", "Spoon the mixture into the pre-prepared muffin cases.", "Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.", "Make the lemon drizzle topping by mixing together the sugar and lemon juice.", "Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme." ]

[ "50g/1¾oz unsalted butter", "2 shallots, finely chopped", "2 lemongrass stalks, tough outer leaves discarded, soft core finely chopped", "2 garlic cloves, finely chopped", "10cm/4in piece fresh root ginger, peeled, finely chopped", "1-2 red chillies (depending on their heat), finely sliced", "200ml/7oz white wine", "330ml/11fl oz coconut water", "160ml/5½fl oz coconut cream", "2kg/4lb 8oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when tapped firmly)", "2 tbsp olive oil", "1 loaf sourdough bread, thickly sliced", "2 tbsp roughly chopped fresh coriander leaves", "salt and freshly ground black pepper" ]

[ "Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured.", "Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking).", "Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides.", "When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper.", "To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside." ]