Serves 6–8

Ingredients:

2 1⁄2lb (1.1kg) turkey breast, cut into 3in (7.5cm) strips

sea salt and freshly ground black pepper

7oz (200g) ready-cooked chestnuts

8 garlic cloves, finely chopped

large handful of flat-leaf parsley, finely chopped

4 1⁄2oz (125g) dried apricots

1 1⁄4lb (550g) cremini mushrooms

1 tsp dried thyme

6 tbsp olive oil

Method:

1 Preheat the oven to 350°F (180°C). Season the turkey strips with a little sea salt and freshly ground black pepper and set aside. Meanwhile, put the chestnuts, garlic, and parsley in a food processor and blend for 10 seconds. Add the apricots and mushrooms and pulse for a further 5 seconds. Add the thyme and 3 tablespoons of the oil and process for 5 seconds, or until you have a chunky paste. Season with sea salt and freshly ground black pepper.

2 Place 1 tablespoon of the mixture on each turkey strip and carefully roll it up. Place the rolls in a baking dish with the seams facing down, making sure they are tightly packed. Drizzle with the remaining olive oil, cover with foil, and bake for 30 minutes. Remove the foil and cook for another 10 minutes, or until brown. Serve with a crisp green salad.

Baked turkey rolls filled with chestnuts and mushrooms

Serves 6–8

Ingredients:

6 tbsp olive oil

3 onions, diced

2 1⁄2lb (1.1kg) lean pork, cut into 2in (5cm) chunks

6 garlic cloves, finely chopped

handful of flat-leaf parsley, chopped

1 tbsp fresh thyme

1 tbsp chopped fresh sage leaves

2 tsp paprika

2/3 cup dry white wine

1 1⁄4lb (550g) long-grain rice

2 x 28oz (800g) cans diced tomatoes

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large, heavy-based, oven-safe pot, add the onions, and cook over medium heat for 5 minutes, or until starting to soften. Add the pork and cook for 5 minutes, or until no longer pink. Stir in the garlic, parsley, thyme, sage, and paprika, then add the wine and cook for 5 minutes. Add the rice and tomatoes, stir to combine, then season well.

2 Cover and cook in the oven for 1 hour. Stir occasionally and add a little hot water if it starts to dry out. Remove from the oven and allow to stand for 10 minutes with the lid on before serving.

Pork with rice and tomatoes

Serves 8

Ingredients:

2 1⁄2lb (1.1kg) beef stew meat, cut into bite-size pieces

sea salt and freshly ground black pepper

1 tbsp plain flour

2 tsp mild paprika

3 tbsp olive oil

2 onions, finely sliced

3 fennel bulbs, trimmed and cut into eighths

2/3 cup dry white wine

4 cups hot beef stock or vegetable stock

1 tbsp butter

1lb (450g) cremini mushrooms, quartered

pinch of dried oregano

Method:

1 Preheat the oven to 350°F (180°C). Season the meat well, then place in a mixing bowl and toss with the flour and paprika until the pieces are evenly coated.

2 Heat half the olive oil in a large cast-iron casserole, add the meat and cook over medium heat, stirring frequently, for 8–10 minutes, or until evenly browned. Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the casserole, add the onion, and sauté for 6–8 minutes, or until soft. Season. Add the fennel and cook, stirring occasionally, for 6 minutes, or until beginning to soften slightly. Add the wine, raise the heat, and simmer for a couple of minutes until the alcohol evaporates. Return the meat to the

casserole, pour in the stock, then bring to a boil. Cover and place in the oven for 1 hour.

4 After 1 hour, melt the butter in a frying pan, add the mushrooms and oregano, and sauté, stirring often, for 5 minutes, or until soft. Stir into the beef and fennel and return to the oven for another 30 minutes. Serve with boiled potatoes.

Beef, fennel, and mushroom hotpot

Serves 8

Ingredients:

1 1⁄4lb (550g) medium or thick rice noodles

3 tbsp sunflower oil

4 eggs, lightly beaten

1 tsp shrimp paste

4 red chiles, seeded and finely chopped

6 boneless, skinless chicken breasts, cut into 1⁄4in (5mm) slices

2 bunches scallions, finely chopped

splash of Thai fish sauce

juice of 2 limes

2 tbsp demerara sugar

sea salt and freshly ground black pepper

10oz (300g) unsalted peanuts

handful of fresh cilantro, finely chopped

lime wedges, to serve

Method:

1 Put the noodles in a large bowl, cover with boiling water, and leave for 8 minutes, or until soft. Drain and set aside. Put 1 tablespoon of the oil in a large wok over high heat and swirl around the pan. Add the beaten eggs and whisk them around the wok for about a minute, or until they begin to set. Before the eggs set completely, spoon them out and set aside.

2 Add the remaining oil to the wok, then add the shrimp paste, chiles, and stir. With the heat still high, add the chicken and stir constantly for 5 minutes, or until it is no longer pink. Stir in the scallions, fish sauce, lime juice, and sugar, and toss to combine. Cook for a few minutes, or until the sugar has dissolved, then season with sea salt and freshly ground black pepper. Return the eggs to the wok.

3 Add the noodles to the wok and toss to coat with the sauce, then add half the peanuts and half the cilantro, and toss again. Transfer to a large shallow serving bowl and sprinkle with the rest of the peanuts and cilantro. Serve with the lime wedges.

Pad Thai

Serves 6–8

Ingredients:

2 1⁄4lb (1kg) piece of pork belly

1 tsp sea salt

6 tbsp olive oil

3 large onions, cut into eighths

4 large potatoes, cut into wedges

9oz (250g) button mushrooms, halved

1¼ cups white wine

4 garlic cloves, chopped

1 heaped tbsp fresh thyme

2 cups vegetable stock

1 tsp freshly ground black pepper

Method:

1 Preheat the oven to 425°F (220°C). Deeply score the skin of the pork belly, then rub the salt and 2 tablespoons of the oil into it. Transfer to a baking pan and place in the oven for 20 minutes, or until the skin has become crackling. Remove from the oven and reduce the temperature to 300°F (150°C).

2 Heat the remaining oil in a large frying pan, add the onions and potatoes, and cook for 10 minutes, stirring constantly. Add the mushrooms and cook for 5 minutes. Add the wine and cook for 2 minutes. Transfer the mixture to a large baking dish, add the garlic, thyme, stock, and pepper, and combine. Nestle the pork into the mixture, ensuring the crackling isn’t covered, and roast in the oven for 1½ hours.

3 Allow to rest for 10 minutes, then cut the pork with scissors, and serve with steamed broccoli.

Pork belly with onions and potatoes

Serves 8

Ingredients:

8 large chicken pieces (breasts, legs, and thighs), about 2½lb (1.1kg) in weight, or 1 large chicken, cut up

sea salt and freshly ground black pepper

5 red chillies, seeded

2 tbsp curry powder

2 tsp turmeric

2 tsp ground cumin

6 garlic cloves, finely chopped

8 shallots, finely chopped

3 tbsp vegetable oil or sunflower oil

2 x 14oz (400g) cans coconut milk

2 tsp sugar

6 tomatoes, skinned and chopped

1 red onion, finely chopped

handful of fresh cilantro leaves, chopped, plus extra to garnish

2 cups chicken stock

1lb (450g) thick egg noodles

1 tbsp oil, for frying

Method:

1 Season the chicken and set aside. Put the chillies, curry powder, turmeric, cumin, garlic, shallots, and oil in a food processor and blend to a smooth paste.

2 Heat a large pan, add the paste, and cook over medium heat for 5 minutes, stirring frequently. Add the chicken skin-side down and cook for 10 minutes or until evenly browned. Turn halfway through cooking.

3 Shake the cans of coconut milk and add to the pan along with the sugar. Season with sea salt and freshly ground black pepper, bring to a boil, then reduce the heat and allow to simmer for 20 minutes until the mixture has reduced. Add the tomatoes and onion and cook for 10 minutes more, then stir in the cilantro. Cover and leave to stand.

4 Put the stock in a pan of hot water and bring to a boil. Add the noodles and cook for 8 minutes or until almost cooked but not too soft. Drain well. Heat the oil in a wok or deep frying pan, add the noodles, and cook for 3 minutes. Season with salt and freshly ground black pepper, then toss well and transfer to a platter. Spoon the chicken over the noodles, garnish with the remaining cilantro, and serve.

Malaysian style chicken with noodles

Serves 8

Ingredients:

4 tbsp olive oil

4 onions, cut into eighths

2½lb (1.1kg) leg of lamb, cut into bite-size chunks

2 tsp paprika

6 garlic cloves, chopped

6 tbsp black olives

2 tbsp capers

4 tsp dried oregano

2 tsp dried thyme

6 tbsp dry (fino) sherry

sea salt and freshly ground black pepper

28oz (800g) can diced tomatoes

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large cast-iron casserole over medium heat, add the onions, and cook for 5 minutes or until starting to soften. Add the lamb and paprika and cook, turning frequently, for 8–10 minutes or until the lamb is no longer pink.

2 Add the garlic, olives, capers, oregano, thyme, and sherry and cook for 3 minutes. Season with sea salt and freshly ground black pepper, add the tomatoes, stir well, and bring to a boil. Cover the pan with a well-fitting lid and transfer to the oven for 2½ hours. Serve with herbed mashed potatoes and olive oil.

Provencal lamb

Serves 8

Ingredients:

2–3 tbsp olive oil

1lb (450g) shelled uncooked shrimp

sea salt and freshly ground black pepper

1lb (450g) mixed white fish, such as monkfish, sea bass, and haddock, cut into bite-size pieces

16 scallops, cleaned

2 tbsp of butter

2 onions, finely chopped

4 garlic cloves, finely chopped

7 cups hot vegetable stock or light fish stock

1½lb (675g) risotto rice

2 cups white wine

6 tomatoes, skinned and finely chopped

large handful of flat-leaf parsley, finely chopped

handful of fresh dill, finely chopped

lemon wedges, for serving

Method:

1 Heat 1 tbsp of the oil in a large, deep skillet, add the shrimp and a pinch of sea salt and freshly ground black pepper, and cook over mediumhigh heat for a couple of minutes or until they turn pink. Remove and set aside. Add the fish and a little more oil if needed and cook over medium heat for a couple of minutes or until the fish is opaque and cooked. Remove and set aside.

2 Season the scallops with sea salt and freshly ground black pepper, add to the pan with a little more oil if needed, and cook for 2 minutes on each side or until opaque. Remove and set aside. Add 1 tbsp of butter to the pan, followed by the onion, and cook over low heat for 5–8 minutes or until soft. Add the garlic and cook for a few seconds. Meanwhile, put the hot stock in a large saucepan and bring to a low simmer.

3 Add the rice to the skillet and stir well so it soaks up all the buttery juices. Season with sea salt and freshly ground black pepper, then pour in the wine and raise the heat a little. Allow to bubble for a few seconds while the alcohol evaporates. Start adding the stock a ladleful at a time, stirring until it has all been

absorbed before adding more. Continue like this until the rice is cooked but still has a bite to it, about 20 minutes. You may have some stock left over or you may need to add a little bit more near the end.

4 Stir in the tomatoes, return the shrimp, fish, and scallops to the pan, then stir in the herbs and remaining butter. Taste and season with salt and freshly ground pepper if needed, then serve with lemon wedges.

Seafood risotto

Serves 8

Ingredients:

6 tbsp olive oil

2 onions, finely chopped

3 tbsp butter

1lb 2oz (500g) cremini mushrooms, roughly chopped

6 garlic cloves, finely chopped

3 red chiles, seeded and finely sliced

1 1⁄4lb (550g) Arborio rice

2½ cups hot mushroom or chicken stock

2 tsp ground black pepper

large handful of fresh flat-leaf parsley, finely chopped

4½oz (125g) Parmesan cheese, grated

Method:

1 Heat the oil in a large cast-iron casserole, add the onions, and cook over medium heat for 5 minutes, or until soft. Stir in the butter, mushrooms, garlic, and chiles, and cook for 5 minutes more, stirring.

2 Add the rice, stir well, then add 1¼ cups stock and cook over low heat, stirring occasionally, until the rice absorbs the stock. Add more stock, 2/3 cup at a time, allowing each addition to be absorbed before adding the next, until the rice is cooked.

3 Add the pepper, parsley, and half the cheese, stir, and serve with more Parmesan sprinkled on top.

Mushroom risotto

Serves 8

Ingredients:

4 tbsp olive oil

2 large onions, sliced

4 celery ribs, chopped

2 large potatoes, cut into 3⁄4in (2cm) dice

16 sweet pork sausages

7oz (200g) slab bacon, cut into thin strips or lardons

6 garlic cloves, chopped

2 x 14oz (400g) cans haricot beans, drained and rinsed

1 tbsp tomato paste or purée

3 tsp paprika

2 tsp dried thyme

2 tsp dried oregano

1 tsp freshly ground black pepper

1¼ cups dry white wine

2 cups hot vegetable stock

4 1⁄2oz (125g) fresh bread crumbs

handful flat-leaf parsley, chopped

3 tbsp butter

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large heavy-based casserole, add the onions, celery, and potatoes, and cook for 5 minutes, or until starting to soften. Add the sausages and bacon and cook for 5 minutes, until starting to brown.

2 Add the garlic and cook for 1 minute, then add the haricot verts, tomato paste, paprika, thyme, oregano, and pepper. Combine well, then add the wine. Bring to a boil and simmer for 2 minutes, then add the stock and 1¼ cups hot water. Bring to a boil, simmer for 10 minutes, then remove from heat.

3 Mix the bread crumbs with the parsley and cover the top of the dish liberally. Dot with pats of butter, cover, and bake for 1½ hours. Uncover and cook for another 30 minutes. Serve with a crisp green salad.

Spiced sausage cassoulet

Serves 8

Ingredients:

5lb (2.25kg) mixed fish and shellfish, such as haddock, monkfish, flounder, and shelled uncooked shrimp

3 tbsp olive oil

4 garlic cloves, finely chopped

2 tbsp tomato paste or purée

1 onion, finely chopped

8 tomatoes, skinned and chopped

1 tsp fennel seeds

a few strands of saffron

pinch of paprika

4 cups fish stock

sea salt and freshly ground black pepper

1 baguette

4 1⁄2oz (125g) Gruyère cheese, grated

handful of fresh flat-leaf parsley, finely chopped, to garnish

Method:

1 Wash the fish, cut into bite-size pieces, and set aside. Put the oil in a large pan, add the garlic, tomato paste, and onion, and cook over very low heat for 5–8 minutes, until the onion begins to soften.

2 Add the tomatoes, fennel seeds, saffron, and paprika, pour in the stock, and season with sea salt and black pepper. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Add the fish and shellfish and simmer for another 10 minutes, or until the fish is cooked.

3 Slice the baguette on the diagonal and toast. Sprinkle the soup with the cheese, garnish with the parsley, and serve with the toasted bread.

Mixed fish stew with toasted baguette

Serves 8

Ingredients:

8 skinless chicken thighs

6 cups hot vegetable stock

2 tbsp olive oil

4 red peppers, seeded and cut into strips

1lb 9oz (700g) uncooked shelled shrimp

sea salt and freshly ground black pepper

1¾lb (800g) can diced tomatoes

1lb (450g) paella rice or basmati rice

14oz (400g) green beans, trimmed

a few strands of saffron

pinch of cayenne pepper

pinch of paprika

handful of flat-leaf parsley, chopped

Method:

1 Put the chicken thighs in a large saucepan, add 2 cups of the stock, cover, and cook over medium-low heat for 15–20 minutes, or until the chicken is nearly cooked. Remove the chicken with a slotted spoon and reserve the stock.

2 Meanwhile, heat the oil in a paella pan or large flat frying pan, add the peppers, and cook for 2 minutes. Add the shrimp, season with sea salt and freshly ground black pepper, then cook over medium heat, stirring occasionally, for 2 more minutes, or until the shrimp are cooked and pink. Remove the shrimp and peppers with

a slotted spoon and set aside.

3 Add the tomatoes, then the rice and the reserved cooking stock and stir. Season again, then add another 2 cups of the stock and the chicken. Simmer gently for 20–30 minutes, or until the rice is cooked, adding he remaining stock as needed. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the peppers and shrimp to the pan, heat through, then sprinkle with parsley and serve.

Cheat:

You can buy ready-mixed paella spices. Add with the rice in place of the saffron, cayenne, and paprika.

Chicken and shrimp paella

Serves 8

Ingredients:

4 ears of corn

sea salt

12oz (350g) green beans, trimmed

1 1⁄4lb (550g) potatoes, unpeeled

1lb (450g) roasted peanuts

4 garlic cloves

3 fresh red chiles, seeded

sea salt and freshly ground black pepper

2 tsp demerara sugar

juice of 1 lime

4 carrots, finely sliced

7oz (200g) bean sprouts

half a cucumber, chopped into bite-size pieces

6 eggs, hard-boiled, shelled, and quartered

handful of fresh cilantro, chopped

Method:

1 Cook the corn in a large pot of salted boiling water for 15–20 minutes, or until soft. Add the green beans for the last 5 minutes of cooking. Drain, slice the ears of corn into rings, and place in a shallow serving bowl. Meanwhile, cook the potatoes in a pot of salted boiling water for 15 minutes, or until just beginning to soften. Drain and set aside. When the potatoes cool, slice and add to the corn and beans.

2 Pulse the peanuts, garlic, and chiles in a food processor until finely ground. Season. Add a little water and process again into paste. Add the sugar and lime juice, and pulse again, adding more water if needed. The paste should be smooth but not runny.

3 Add the carrots, bean sprouts, and cucumber to the cooked vegetables, then pour in the sauce and toss to combine. Top with the hard-boiled eggs and cilantro leaves and serve.

Gado gado

Serves 8

2 1⁄2lb (1.1kg) pork shoulder, cut into bite-size pieces

1 tbsp all-purpose flour

2 tsp paprika

2 tsp caraway seeds, crushed

sea salt and freshly ground black pepper

2 tbsp olive oil

1 tbsp cider vinegar

2 tbsp tomato paste or purée

4 cups hot vegetable stock

6 tomatoes, skinned and roughly chopped

1 onion, sliced into rings

handful of curly parsley, finely chopped

Method:

1 Toss the meat with the flour, paprika, and caraway seeds, and season with sea salt and black pepper. Heat the oil in a large cast-iron casserole, then add the meat and cook over high heat, stirring occasionally, for 8–10 minutes, or until the pork begins to brown. Add the vinegar and stir for a couple of minutes, scraping up any brown bits that are stuck to the bottom of the pan.

2 Add the tomato paste, followed by the stock, and bring to a boil. Reduce to a simmer, cover, and cook over low heat for 1 hour. Check occasionally and add a little boiling water if the goulash begins to dry out too much it should remain fairly thick, though.

3 Stir in the tomatoes, season to taste if needed, then top with the onion rings and parsley and serve.

Pork goulash

Special equipment • food processor

Serves 8

1lb 9oz (700g) shelled, uncooked shrimp

sea salt and freshly ground black pepper

6 garlic cloves, finely chopped

6in (15cm) piece of fresh root ginger, peeled and finely chopped or grated

3 tbsp vegetable oil

1 cup plain yogurt

2–3 tsp chilli powder

2 cinnamon sticks, broken into pieces

4 fresh red chillies, seeded and finely chopped

6 cardamom pods, crushed

1lb 9oz (700g) tomatoes

4 1⁄2oz (125g) cashew nuts, ground, plus a handful, roughly chopped, to garnish

2–3 tsp ground fenugreek

1 cup heavy cream

Method:

1 Season the shrimp and toss with half the garlic, half the ginger,1 teaspoon of the oil, the yogurt, and chilli powder. Heat a large, deep frying pan, then add the shrimp coating them with as much of the yogurt as you can. Cook over high heat, tossing frequently, for 2 minutes, or just until they turn pink. Remove and set aside.

2 Heat the remaining oil in the pan, add the rest of the ginger and garlic, cinnamon, chillies, and cardamom pods, and cook over low heat, stirring occasionally, for 2 minutes. Add the tomatoes and cook for 10 minutes, or until they start to reduce. Add a little hot water and simmer for another 10 minutes.

3 Put the tomato mixture into a food processor and blend until smooth. Pass through a sieve into the pan, then stir through the ground cashew nuts and fenugreek and simmer for 10 minutes, adding a little hot water if the sauce becomes too thick. Add the prawns and the cream, stir, taste, and season, if needed. Cook for 5 minutes more, then garnish with the chopped cashew nuts and serve with rice.

Shrimp makhani

Serves 8

Ingredients:

4 tbsp olive oil

2 1⁄2lb (1.1kg) stew meat, such as chuck steak or bottom round roast, cut into bite-size pieces

1 tbsp all-purpose flour

sea salt and freshly ground black pepper

1 bay leaf

13⁄4oz (50g) butter

3 large onions, sliced

zest and juice of 2 oranges

12 salted anchovies, finely chopped

1¼ cups red wine

1 1⁄4lb (550g) cremini mushrooms, quartered

3½ cups hot vegetable stock

handful of fresh thyme, finely chopped

Method:

1 Preheat the oven to 300°F (150°C). Put 2 tablespoons of the oil in a large cast-iron casserole over medium-high heat. Toss the meat in the flour, season, then add the meat and the bay leaf to the hot oil. Cook, stirring occasionally, for 8–10 minutes, or until the meat is no longer pink. Add the butter and cook for 5 minutes, or until the meat has browned. Remove with a slotted spoon and set aside.

2 Add the remaining oil to the casserole, then cook the onions over low heat for 6–8 minutes, or until soft. Add the orange zest, raise the heat a little, then add the orange juice and scrape off any brown bits from the bottom of the pan.

3 Stir in the anchovies, then add the wine and simmer over high heat for 2 minutes. Stir in the mushrooms, add the stock and thyme, and season. Return the meat to the casserole, cover with a lid, then put in the oven to cook for 2 hours, or until the meat is meltingly tender.

Beef and orange daube

Serves 8

Ingredients:

3–4 tbsp olive oil

8 chicken pieces (thighs and breasts)

sea salt and freshly ground black pepper

2 eggplants, cut into bite-size cubes

1 tsp ground cinnamon

2 onions, finely grated

3 fresh hot red chiles, seeded and finely chopped

2 tsp ground cumin

2 bay leaves

4lb (1.8kg) tomatoes

1 tbsp tomato paste or purée

4 preserved lemons, halved and pith discarded

handful of fresh cilantro, finely chopped

Method:

1 Heat 1 tablespoon of the oil in a large, heavy pot. Season the chicken with sea salt and freshly ground black pepper, and add to the pot. Cook for 8 minutes, or until lightly golden on both sides, stirring occasionally, then remove from pot and set aside. Toss the eggplants in the cinnamon and add to the pot with 1 tablespoon oil. Cook over medium heat, stirring occasionally, for 10 minutes, until golden. Add more oil if needed. Remove and set aside.

2 Add 1 tablespoon oil, then add the onions, chiles, cumin, and bay leaves. Season with sea salt and freshly ground black pepper and cook over low heat for 5 minutes. Return the chicken and eggplant to the pan along with the tomatoes and tomato paste or purée. Cover and simmer over low heat for 25 minutes, adding hot water if the mixture starts to look too dry.

3 Stir in the preserved lemons and cilantro and serve with plenty of fluffy couscous and some harissa on the side.

Chicken, eggplant, and tomato tagine

Serves 4

Ingredients:

1¼lb (550g) sweet potatoes, peeled and sliced into 8 even discs, about ¾in (1.9cm) thick

2 tbsp olive oil, plus extra for drizzling

1 zucchini, about 5½oz (150g)

juice of ½ lemon

2/3 cup mascarpone cheese

1 tbsp finely chopped chives, plus 8 whole chives

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Put the sweet potatoes in a bowl. Add the 2 tbsp olive oil, and season with salt and pepper, and toss gently to coat. Transfer to a baking sheet, and roast for 25 minutes until golden brown and tender when pierced with the tip of a sharp knife. Set aside to cool.

2 Trim off both ends from the zucchini, then shave into thin slices with a vegetable peeler. Put in a bowl with the lemon juice, and season with salt and pepper. Toss gently to coat thoroughly.

3 Put the mascarpone in a separate bowl, and stir in the chopped chives.

4 To serve, place a sweet potato disc in the center of each of 4 serving plates. Divide the zucchini mixture into 4 equal portions, and mound over each sweet potato disc. Place another disc on top, then spoon on the chive mascarpone. Arrange 2 whole chives on top of each serving, and drizzle with a little olive oil. Serve immediately.

Crisp sweet potato cake with shaved zucchini and chive mascarpone

Special equipment • blender or food processor

Serves 4

½ cup olive oil

1 onion, sliced

2 red bell peppers, sliced

2 garlic cloves, crushed

finely grated zest and juice of 1 lemon

10oz (300g) small mushrooms, halved

1 leek, white part only, thinly sliced

2 sheets pre-rolled puff pastry (preferably made with butter), thawed if frozen; or 1 x 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs

7oz (200g) ricotta cheese

1 large egg yolk, lightly beaten

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper. To make the red pepper pesto, heat 3 tablespoons of the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the peppers, and cook, stirring frequently, for 10–15 minutes until tender.

2 Transfer the onion mixture to a food processor. Add the garlic and lemon zest and juice, and pulse, turning the machine on and off, until the mixture becomes a chunky purée. Season with salt and pepper. Set aside. Heat another 3 tbsp of the oil in a clean large heavy frying pan over medium heat. Add the mushrooms and leeks, and cook, stirring, for 5 minutes until the mushrooms have lightly browned. Set aside.

3 Cut each pastry sheet into 4 squares. Divide the ricotta equally among 4 of the squares, leaving a ½in (1cm) border all around the edges. Spoon the mushroom and leek mixture evenlyover the ricotta. Using a sharp knife, cut diagonal slashes across the surface of the remaining 4 pastry squares, being careful not to slice all the way through, then lay one evenly over the top of each square that has the ricotta-mushroom filling. Pinch and twist together the corners of the pies to seal, and brush the tops with the egg yolk to glaze.

4 Place the pies on the baking sheet, and bake for 25 minutes until golden brown. Serve with the red pepper pesto, and a leafy green salad.

Mushroom and ricotta pies with red pepper pesto

Serves 4

Ingredients:

For the chile and lime dressing

2 tbsp rice wine vinegar

2 tsp soy sauce

splash of Asian sesame oil

½–1 tsp granulated sugar

2 fresh red jalapeño chile peppers, seeded and finely chopped

juice of 1–2 limes

12oz (350g) smoked trout

large handful of salad leaves

1 bunch of scallions, thinly sliced

4 radishes, thinly sliced

Ingredients:

1 To make the dressing, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and jalapeño. Taste, and add all of the lime juice if needed, or use less if the dressing is becoming too sour.

2 Divide the smoked trout among 4 plates, then toss together the salad leaves, scallions, and radishes.

3 When ready to serve, lightly toss the salad with the some of the dressing, and drizzle the remainder over the trout. Serve immediately.

Smoked trout with chile and lime dressing

Serves 4

Ingredients:

2 sweet potatoes, peeled and diced

4 mackerel, about 3½oz (100g) each, butterflied (see Cook’s Notes)

4 medium-large cooked beets, diced

2 small sweet potatoes, peeled and diced

1 small onion, finely chopped

1–2 tsp onion seeds, or a small handful of onion sprouts

juice of 1 orange (about 1/3 cup)

Method:

1 Cook the sweet potato in a pot of boiling salted water for 3–5 minutes until just beginning to soften; do not overcook. Drain, and allow to cool.

2 Preheat the broiler to high. Place the mackerel on an oiled baking sheet, and broil for 2–4 minutes on each side until cooked through.

3 Meanwhile, to make the relish, gently mix together the sweet potatoes and beets, then stir in the onion and onion seeds. Squeeze in the orange juice, and toss gently to coat well.

4 Serve the mackerel hot, either with a little of the relish on the side, or served separately in a bowl, for everyone to help themselves.

Butterflied mackerel with sweet potato and beet relish

Serves 4

Ingredients:

12oz (350g) good-quality smoked salmon

1 lemon, halved

½ cucumber, finely chopped

crusty rye or brown bread, to serve

For the mustard and dill dressing

1/3 cup extra virgin olive oil

3 tbsp white wine vinegar

1 tsp coarse-grain mustard

1 tsp honey

handful of fresh dill, finely chopped

sea salt and freshly ground black pepper

Method:

1 Divide the salmon among 4 serving plates, and squeeze a little lemon juice over the top.

2 To make the dressing, combine the olive oil, vinegar, mustard, and honey in a small bowl. Whisk together until well combined, then season with salt and pepper. Sprinkle in half of the dill, and whisk again. Taste, and adjust the seasonings as needed.

3 Toss the cucumber with the remaining dill, then spoon the cucumber onto the plates. When ready to serve, drizzle with the dressing, and serve with the sliced bread.

Smoked salmon with mustard and dill dressing

Serves 4

Ingredients:

12oz (350g) cherry tomatoes

1 tbsp olive oil

handful of fresh thyme sprigs

2 firm but ripe avocados

handful of wild arugula leaves

sea salt and freshly ground black pepper

For the paprika dressing:

1/3 cup olive oil

3 tbsp white wine or cider vinegar

1 tsp paprika

pinch of granulated sugar

½ tsp mayonnaise

Method:

1 Preheat the oven to 400°F (200°C). Put the cherry tomatoes in a roasting pan, and toss with the olive oil. Sprinkle with thyme, and season with salt and pepper. Roast in the oven for 12–15 minutes, or until the tomatoes begin to burst and char slightly.

2 Whisk together the oil, vinegar, paprika, sugar, and mayonnaise, and season well with salt and pepper.

3 Just before serving, halve the avocados. Carefully remove the pits, then peel away the skin. Slice each of the avocado halves lengthwise without cutting all the way through, then fan them out on an individual salad plates.

4 Divide the arugula and roasted tomatoes equally among the plates, and spoon the dressing over all. Serve immediately.

Avocado with roasted cherry tomatoes and paprika dressing

Serves 4

Ingredients:

For the lemony dressing

6 tbsp olive oil

2–3 tbsp freshly squeezed lemon juice

pinch of granulated sugar

1 tsp mayonnaise

sea salt and freshly ground black pepper

1 bunch of fresh asparagus, about 12oz (350g), tough ends trimmed

handful of wild arugula leaves

Method:

1 First, make the dressing. Put the olive oil and lemon juice in a small bowl, and whisk until blended. Whisk in the sugar and mayonnaise, and season with salt and pepper.

2 Cook the asparagus in boiling salted water for 2–3 minutes, or until tender.

3 To serve, place the asparagus on the arugula leaves, and dress liberally with the dressing. Serve at once.

Asparagus with lemony dressing

Serves 4

Ingredients:

6 large eggs

2 tbsp mayonnaise

1–2 tsp medium-hot curry powder

¼-½ tsp cayenne pepper, to taste

sea salt and freshly ground black pepper

Method:

1 Cook the eggs in a pan of boiling water for about 6 minutes for hardboiled. Remove from the pan and let cool, then peel away the shell.

2 Halve the eggs lengthwise, and carefully remove the yolk using a teaspoon. Put the egg yolks in a bowl, and mix together with the mayonnaise, curry powder, and cayenne. Season well with salt and pepper.

3 Now spoon the devilled egg mixture back into each egg white, dividing the mixture evenly among the halves.

4 Serve with some crispy lettuce leaves, Parma ham, and another pinch of cayenne pepper, if you wish.

Cheat:

This recipe IS a cheat it’s an emergency lastminute starter!

Curried devilled eggs

Serves 4

Ingredients:

12oz (350g) cooked fresh, thawed frozen, or canned white crabmeat

1 red jalapeño chile pepper, seeded

2 garlic cloves, peeled

handful of fresh cilantro

finely grated zest and juice of 1 lemon

1 tsp Asian fish sauce, such as nam pla

2 eggs, lightly beaten

1 cup fine fresh bread crumbs

3 tbsp vegetable oil, or as needed

sea salt and freshly ground black pepper

soy sauce and sweet chili sauce, to serve

Method:

1 Combine the crabmeat, chile, garlic, cilantro, lemon zest and juice, and fish sauce in a food processor. Process until a coarse paste forms, then add the eggs and plenty of salt and pepper. Process again.

2 Scoop the mixture up using your hands, and roll into 1in (2.5cm) balls. Spread the bread crumbs onto a plate, and roll the crab balls in them until well covered all over.

3 Heat a little of the oil in a frying over medium heat. Working in batches, cook a few balls at a time for about 5 minutes, turning frequently and adding more oil to the pan as needed, until nicely browned all over. Drain on paper towels.

4 Serve hot with soy sauce and sweet chili sauce for dipping.

Minced crab balls

Special equipment • wok

Serves 4

For the chile dipping sauce

2 tbsp rice wine vinegar

2 tbsp soy sauce

1 tbsp olive oil

1 tbsp granulated sugar

1 garlic clove, finely grated

2 fresh Thai or other red hot chile peppers, seeded and finely chopped

sea salt and freshly ground black pepper

2 eggplants, sliced into thin rounds

2–3 zucchini, cut into sticks 2½in (6cm) long and ½in (1cm) wide

2 red bell peppers, seeded and coarsely chopped

about 2 cups vegetable or sunflower oil for frying

3/4 cup all-purpose flour

1 tbsp cornstarch

3/4 –1 cup ice water

Method:

1 First, make the dipping sauce. Whisk together the vinegar, soy sauce, oil, sugar, garlic, and chiles, and season with salt and pepper.

2 Once you have prepared all the vegetables, pour the oil into a wok, and heat until very hot but not smoking.

3 Meanwhile, make the batter. Whisk together the flour, cornstarch, and ¾-1 cup ice water. Don’t over-mix; it doesn’t matter if the batter is a little lumpy.

4 Drop a little of the batter into the oil, to test whether the oil is hot enough it should sizzle right away and become crisp. Dip the vegetable pieces one by one into the batter, and shake away the excess batter. Carefully add to the oil, a few at a time, and fry for 2–3 minutes until golden and crispy. Remove with a slotted spoon, and keep warm on a baking sheet lined with paper towels until all the vegetables are cooked. Serve immediately with the chile dipping sauce.

Vegetable tempura with chile dipping sauce