SERVES 4

For the sauce:

1 tbsp honey

1 tbsp Dijon mustard

1 tbsp tomato ketchup

generous splash of soy sauce

1 tsp paprika

drizzle of olive oil

sea salt and freshly ground black pepper

2lb (900g) meaty pork spare ribs

Method:

1 Preheat the oven to 400°F (200°C). To make the sauce, combine the honey, mustard, tomato ketchup, soy sauce, paprika, and oil in a bowl. Season generously with salt and pepper, and mix well.

2 Slather the sauce all over the ribs, then place them in a shallow roasting pan without crowding, and cook for 25–30 minutes, or until the ribs are no longer pink on the inside and well charred on the outside. Serve with pita bread and a crisp green salad.

Sticky pork ribs

SERVES 4

1 tbsp vegetable oil

1½lb (675g) ground pork

4 garlic cloves, finely grated

pinch of sea salt

2 fresh hot red chile peppers, finely chopped

juice of 1 lime

splash of Asian fish sauce

splash of soy sauce

handful of fresh cilantro (coriander), finely chopped

medium rice noodles or rice, to serve

Method:

1 Heat the oil in a wok or large frying pan over a medium-high heat. Add the pork, garlic, and salt. Cook, stirring and tossing, until the pork is no longer pink.

2 Add the chiles, lime juice, fishsauce, and soy sauce, and stir-fry for 5 minutes longer.

3 Just before serving, stir in the cilantro. Serve hot with noodles or rice.

Variations:

Add some finely chopped vegetables to the pork if you wish.

Thai style minced pork with noodles

SERVES 4

Ingredients:

4 pork steaks (blade chops), about 5 ½ oz (150g) each, trimmed

2 tbsp olive oil

generous pinch of dried oregano

1 onion, finely chopped

2 garlic cloves, finely chopped

1 x 14oz (400g) can whole peeled plum tomatoes with juices, chopped

4½oz (125g) fresh or frozen fava beans

handful of flat-leaf parsley, very finely chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Brush the meat with 1 tbsp of the oil, and sprinkle with the oregano. Season well with sea salt and black pepper. Place in a shallow roasting pan without crowding, and roast in the oven for 10–15 minutes or until golden on the outside and cooked through.

2 Meanwhile, heat the remaining oil in a frying pan over a low heat, and add the onion and a pinch of salt. Cook for 5 minutes until soft, then stir in the garlic and cook for a couple of seconds.

3 Pour in the tomatoes, including any juices, and bring to a boil. Reduce the heat slightly, and simmer for about 15 minutes. Stir in the fava beans, and cook for another 10 minutes, adding a little water if the mixture dries out.

4 When ready to serve, taste the sauce, and season if needed. Stir in the parsley. Place the chops in the sauce, and serve hot

Variations:

Use fresh or frozen peas instead of fava beans.

Pork steaks with tomato and fava bean sauce

Special equipment • food processor

SERVES 4

Ingredients:

2lb (900g) lean beef, cut into bitesize pieces

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala

1 tbsp sunflower or vegetable oil

1 onion, coarsely chopped

2 garlic cloves

1in (2.5cm) piece of fresh ginger, peeled

4 tomatoes, peeled and coarsely chopped

2 fresh red jalapeño chile peppers, seeded and finely chopped

3/4 cup heavy whipping cream

handful of fresh cilantro, finely chopped (optional)

Method:

1 Combine the beef, ground coriander, cumin, turmeric, garam masala, and oil in a bowl, and mix well to coat. Heat a large frying pan over medium heat. Add the beef, and cook for about 10 minutes or until cooked through. Remove from the pan, and set aside.

2 In a food processor, combine the onion, garlic, ginger, tomatoes, and chiles. Process until finely chopped. Add to the same frying pan used for the beef, and cook, stirring, for about 5 minutes over medium heat. Stir in the cream, add ⅔ cup water, and bring to a boil. Return the meat to the pan, reduce the heat slightly, and simmer for 15–20 minutes.

3 Stir in the chopped cilantro, and serve immediately.

Notes:

If you want to watch the calories, swap the cream for Greek-style yogurt. To reheat and eat, heat in the microwave on High for 3 minutes, or reheat in a frying pan until piping hot.

Indian spiced beef curry

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1½lb (675g) potatoes, peeled, quartered, and boiled

3 large carrots, peeled and finely diced

1 x 14oz can of beef stock, heated

1 x 12oz can corned beef, chopped

2–3 tsp cream-style white horseradish

generous splash of Worcestershire sauce (optional)

sea salt and freshly ground black pepper

pickled red cabbage, to serve

Method:

1 Heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Next, add the garlic, potatoes, and carrot, and cook for about 5 minutes. Pour in a little of the stock, and bring to a boil. Stir in the corned beef, and mix well.

2 Add the remaining stock, reduce the heat slightly, and simmer gently for about 15 minutes, stirring occasionally to prevent sticking and to break up the chunks of corned beef, until the potatoes and carrots are tender. Taste, and season if needed. Stir in the Worcestershire sauce. Serve hot with pickled red cabbage.

Corned beef hash with horseradish

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

pinch of sea salt

1 garlic clove, finely chopped

1 fresh hot green chile pepper, seeded and finely chopped

1½lb (675g) lean ground beef

1 cup hot vegetable stock

4 ripe tomatoes, peeled and chopped

handful of fresh cilantro, finely chopped

8 prepared taco shells, store-bought or homemade

½ cup (75g) shredded sharp Cheddar cheese

Method:

1 Position the oven rack 6 inches from the broiler, and preheat to hot.

2 Heat the oil in a frying pan over medium heat. Add the onion and salt, and cook for a few minutes, stirring occasionally, until soft. Add the garlic and chile, and cook briefly before adding the beef. Cook, stirring, until no longer pink, adding just enough of the stock to prevent the meat from sticking, but not so much that it appears wet.

3 When the beef is cooked, stir in the tomatoes and cilantro. Spoon the mixture into the taco shells, and top with cheese. Place upright tacos under the broiler until the cheese has melted. Serve hot.

Beef tacos

SERVES 4

Ingredients:

2 sirloin (rump) steaks, 6–8oz (175–225g) each, cut in half

6 anchovies, drained and chopped

2 tsp capers, rinsed and drained

handful of pitted black olives

3 tbsp olive oil

small handful of fresh basil leaves, torn

2 handfuls of wild arugula leaves

juice of ½–1 lemon

sea salt

Method:

1 First, prepare the scallops. Working with one piece of steak at a time, sandwich them between two sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until they are paper-thin.

2 In a bowl, pound together the anchovies, capers, and half of the olives to form a coarse paste it shouldn’t need seasoning, as the anchovies will be salty enough. Now smear the paste evenly over each beef scallop.

3 Heat 1 tablespoon of the oil in a large nonstick frying pan over high heat. Cook the scallops two at a time, adding another tablespoon of the oil for the second batch. Cook for 2–4 minutes on each side.

4 Dress the arugula with the remaining 1 tablespoon olive oil, the lemon juice, and a pinch of salt. Toss with the remaining olives. To serve, top the steak with the torn basil leaves, and serve alongside the salad.

Variations:

Use veal if you wish, instead of the beef.

Beef scallops with anchovies, capers, and olives

SERVES 4

For the hot and sour sauce:

2 garlic cloves, finely grated

1 tsp dark brown sugar

6 anchovy fillets, drained and chopped

3 red jalapeño chile peppers, seeded and finely chopped

splash of Chinese rice wine

juice of 1 lime

1 tbsp honey

generous splash of Asian fish sauce

675g (1½lb) boneless sirloin (rump) steak, sliced into thin strips

handful of small green beans, trimmed

1 tbsp Asian sesame oil

Method:

1 First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except for the rice wine and lime juice, into a smooth paste. Then add the lime juice a little at a time, tasting as you go, and season with salt. Set aside.

2 In a bowl, mix together the honey and fish sauce. Add the steak strips, stirring to coat. Blanch the beans in a pan of boiling water for a few minutes, then drain and refresh in cold water.

3 Heat the oil in a wok or large frying pan over medium-high heat. Add the steak and stir-fry, tossing the meat constantly, for 3–5 minutes until it is nicely browned. Remove with a slotted spoon, and set aside.

4 Add the hot and sour sauce to the wok, and stir for a couple of minutes. Return the meat to the pan, and stir in the beans. Increase the heat to high, add the rice wine, and let bubble for a minute or two. Serve immediately with noodles or rice.

Notes:

Refreshing the beans in cold water will stop the cooking process and help the beans keep their vibrant green color.

Hot and sour beef stir-fry with green beans

Special equipment • wok

SERVES 4

Ingredients:

For the grapefruit and ginger salsa

2 grapefruit, peeled, segmented, and chopped (see Cook’s Notes)

1in (2.5cm) piece of fresh ginger, finely grated

1 red jalapeño chile pepper, seeded and finely chopped

pinch of sugar (optional)

1 tbsp peanut or sunflower oil

1 red onion, cut into 8 wedges

1½lb (675g) boneless sirloin (rump) steak, cut into strips

1 red jalapeño chile pepper, seeded and cut into thin strips

7oz (200g) mushrooms, sliced

splash of soy sauce

juice of 1 lime

1 tbsp honey

handful of fresh cilantro (coriander) leaves

rice or noodles, to serve

Method:

1 First, make the salsa. Put all the ingredients in a bowl, stir, and taste. Add a little freshly ground black pepper if you wish. Set aside.

2 Heat the oil in a wok over high heat until hot. Add the onion, and stir-fry for about 5 minutes until tender, then add the beef and chile strips. Continue to stir-fry for another 5 minutes or so, keeping everything moving in the wok. Add the soy, lime juice, and honey, and continue stirring and tossing.

3 Add the mushrooms, and stir-fry for a few minutes until they are tender and begin to release their juices.

4 To serve, transfer the beef mixture to a platter and pile the cilantro on top. Serve with rice or noodles, and the grapefruit salsa on the side.

Beef with soy and lime with grapefruit and ginger salsa

SERVES 4

Ingredients:

9oz (250g) new potatoes, halved

1 tbsp olive oil

1 tbsp mustard seeds

1 bunch of scallions (green onions), finely chopped

8 lamb cutlets

sea salt and freshly ground black pepper

For the coating:

2 tbsp English mustard powder

2 tbsp tomato ketchup

1 tsp cayenne pepper (or less, to taste)

2 tbsp finely chopped onion

1 tbsp olive oil

Method:

1 Preheat the oven to 400°F (200°C).

2 Cook the potatoes in a large pan of boiling salted water for about 15 minutes or until tender, then drain. Pour in the olive oil, and crush the potatoes gently with a fork. Stir in the mustard seeds and onions, and season with salt and pepper. Set aside.

3 While the potatoes are cooking, make the coating for the lamb. In a bowl, mix together all the ingredients, and season well with salt and pepper. Coat the lamb cutlets evenly, lay them flat in a roasting pan, and roast for 20–30 minutes until cooked to your liking. Serve hot with the crushed potato salad.

Deviled lamb cutlets with crushed potato and mustard seed salad

SERVES 4

Ingredients:

2–3 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2lb (900g) lamb, cut into small pieces

1 tsp ground cinnamon

1 tsp paprika

2–3 green bell peppers, seeded and coarsely chopped

one 15½oz (440g) can chickpeas, drained and rinsed

3½ cups (900ml) hot vegetable stock

1 cup (6oz/175g) couscous

½ cup (50g) pine nuts, toasted

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat 1 tablespoon of the oil in a frying pan over low heat. Add the onion and cook for 5 minutes until soft. Add the garlic, lamb, cinnamon, and paprika, and season with salt and pepper.

2 Add the peppers and chickpeas and cook, stirring occasionally, until the meat is no longer pink. Pour in 2 cups of the hot stock, cover the pan, and simmer gently for 20 minutes. Add a little hot water if the mixture appears dry.

3 Meanwhile, prepare the couscous. Combine the couscous and 1–2 tbsp of olive oil in a heatproof bowl, then stir in enough of the remaining hot stock just to cover. Cover tightly with aluminum foil and leave for about 5 minutes, then use a fork to fluff up and separate the grains. Season with plenty of salt and pepper.

4 To serve, sprinkle the pine nuts and parsley over the lamb, and serve immediately with the warm couscous.

Variations:

You could sprinkle toasted sesame seeds over the top instead of pine nuts.

lamb with chickpeas, green peppers, and couscous

Special equipment • wooden skewers

SERVES 4

Ingredients:

1½lb (675g) all-purpose potatoes, peeled and cut into small cubes

1–2 tbsp olive oil, plus extra for coating lamb

handful of fresh rosemary sprigs

2lb (900g) lean lamb, cut into cubes

juice of 1 lemon

2 tsp paprika

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Combine the potatoes, 1–2 tbsp olive oil, and rosemary in a roasting pan. Season with salt. Using your hands, toss gently so the potatoes are evenly coated. Roast in the oven for 20–25 minutes until golden and crispy at the edges.

2 Meanwhile, put the lamb in a bowl, and toss with a little olive oil, the lemon juice, paprika, salt, and plenty of pepper. Thread the pieces of lamb onto small skewers until they are tightly packed.

3 Place the lamb skewers on top of the potatoes in the roasting pan, turning them after 5–8 minutes,and roast until they are cooked through. Serve with the potatoes and a green salad.

Skewered lamb with crispy rosemary potatoes

SERVES 4

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

2 garlic cloves, finely chopped

1in (2.5cm) piece of fresh ginger, finely grated

1½lb (675g) ground lamb

handful of fresh mint leaves, finely chopped

vegetable oil for frying

sea salt and freshly ground black pepper

Method:

1 In a large frying pan, heat the oil and butter over low heat. Add the onion and cook for 5 minutes, or until soft. Add the garlic, ginger, a pinch of salt, and black pepper to taste. Remove from the heat and let cool.

2 Put the lamb in a large bowl and add the cooled onion mixture and the mint. Season with salt and pepper, then mix together until well combined this is best done using your hands. Form large balls with the mixture, and flatten to make burgers. Place the burgers on a plate, and refrigerate until firm, if time permits.

3 Heat 1½ tablespoons of vegetable oil in a large frying pan. Cook the burgers for 5–6 minutes on each side until cooked through and no longer pink. Alternatively, grill on a hot griddle, ridged cast-iron grill pan, or barbecue grill. Serve hot. These are delicious with roasted butternut squash and wild arugula leaves

lamb and mint burgers

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 bay leaf

pinch of cumin seeds

pinch of sea salt

2 garlic cloves, finely chopped

1 fresh jalapeño chile pepper, seeded and finely chopped

2lb (900g) lean lamb, cut into bite-size pieces

1 tbsp all-purpose flour

2¼ cups (560ml) hot vegetable or chicken stock

3–4 green bird’s-eye (Thai) chiles, left whole

juice of 1⁄2 lemon

Method:

1 Heat the oil in a large, deep frying pan. Add the onion, bay leaf, cumin seeds, and a pinch of sea salt, and sauté gently until soft. Stir in the garlic and chopped chile, and cook for a few seconds more.

2 Now add the lamb, and cook until nicely browned on the outside, then stir in the flour. Pour in a little of the stock, and increase the heat.

3 Bring to a boil. Add the remaining stock and the whole chiles. Simmer for 20 minutes, or until the lamb is cooked and the sauce has thickened. Stir in the lemon juice, and serve.

Pan fried lamb with green chiles

SERVES 4

Ingredients:

1 x 14oz (400g) can green or brown lentils, drained and rinsed, or 2 cups drained cooked lentils

1 x 14oz (400g) can artichoke hearts, drained and sliced

4 or 5 roasted red peppers from a jar or the deli counter

leaves from 1–2 fresh thyme sprigs

handful of flat-leaf parsley, chopped

4 scallions, finely chopped

2–3 tbsp walnut oil

1 tbsp cider vinegar

4 or 5 thin slices Parma ham or other prosciutto, chopped

handful of wild arugula leaves

Method:

1 Put the lentils, artichoke hearts, peppers, thyme, parsley, and scallions in a bowl. Drizzle the oil and vinegar over the top, and toss gently to mix.

2 Toss in the ham and arugula. Transfer to a serving dish and serve with a green salad.

Lentils with artichokes and peppers

SERVES 4

Ingredients:

½ large red onion, finely diced

1 x 15oz (425g) can aduki beans, rinsed and drained

1 tsp coarse-grain mustard

white wine vinegar

extra virgin olive oil

handful of flat-leaf parsley, chopped

12oz (350g) skinless cooked chicken, shredded (about 2 cups)

sea salt and freshly ground black pepper

Method:

1 Set aside 1-2 tbsp of the onion to garnish the salad. Combine the remaining onion, beans, and mustard in a bowl. Add a splash of vinegar and a drizzle of olive oil, and season with salt and pepper. Add the parsley and toss gently to mix.

2 Spoon the bean mixture into a serving bowl, then top with the chicken. Sprinkle with the remaining onion. Serve with crusty bread and wild arugula leaves, if desired.

Variations:

Use cooked brown or green lentils instead of aduki beans; or smoked chicken instead of plain roasted or poached chicken.

Chicken with aduki beans and parsley

SERVES 4

For the dressing:

1/2 cup extra virgin olive oil

3 tbsp red wine vinegar

2 garlic cloves, finely grated or crushed through a press

pinch of sugar

handful of fresh dill, finely chopped

10oz (300g) smoked mackerel

5½oz (150g) smoked trout

1 fennel bulb, trimmed and peeled into thin strips using a mandoline or vegetable peeler

1 mango, sliced seeds of 1 pomegranate (about ½ cup)

Method:

1 First, make the dressing. Put all the ingredients in a small bowl and whisk together until well blended.

2 Flake the mackerel into bite-size chunks, and slice the trout into chunky strips. Arrange the fish on a platter, top with the fennel and mango slices, and scatter the pomegranate seeds over the top.

3 When ready to serve, drizzle with some of the dressing. Serve with whole wheat or other dark bread.

Variations:

Use raspberry vinegar instead of the red wine vinegar.

Smoked fish, fennel, and mango salad

SERVES 4

Ingredients:

3 tomatoes, peeled, seeded, and diced (see Cook’s Notes)

1 tbsp capers, rinsed, gently squeezed dry, and chopped

handful of radishes, diced

1 orange bell pepper, seeded and diced

4 scallions, finely chopped

1 fresh red chile, seeded and finely chopped

juice of 1 large orange

juice of 1 lime

4–6 tbsp Greek-style plain yogurt

juice of 1 lemon

pinch of five-spice powder

8oz (225g) sliced smoked salmon, chopped into bite-size pieces

sea salt and freshly ground black pepper

Method:

1 In a large bowl, combine the tomatoes, capers, radishes, bell pepper, scallions, and chile. Add the orange and lime juices, and season with salt and pepper. Toss gently to mix; then let stand for about 10 minutes to develop the flavors.

2 To make the spiced yogurt dressing, mix together the yogurt, lemon juice, and five-spice powder in a small bowl. Season with salt and pepper.

3 When ready to serve, add the smoked salmon pieces to the salad mixture, and toss again. Serve with the yogurt dip on the side.

Variations:

For a less rich version, use fresh crabmeat instead of the smoked salmon.

Smoked salmon with radishes and spiced yogurt dressing