Special equipment • electric mixer • 8in (20cm) square cake pan

MAKES 16 SQUARES

Ingredients:

1½ cups self-rising flour

2/3 cup light or dark brown sugar (packed)

1 tsp ground cinnamon

1 tsp pumpkin pie spice

½ tsp baking soda

2/3 cup sunflower oil or light olive oil

2 large eggs

1/3 cup Lyle’s Golden Syrup or light corn syrup

2 carrots (125g), coarsely grated

finely grated zest of 1 orange

For the icing:

1 cup confectioners’ (powdered) sugar, or more, to taste

3½oz (100g) cream cheese, at room temperature

1–2 tbsp orange juice

finely grated zest of 1 orange, plus extra for garnish (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) square cake pan with parchment paper. In a large bowl, stir together the flour, brown sugar, cinnamon, pumpkin pie spice, and baking soda. In another bowl, mix together the oil, eggs, and syrup, then combine with the dry ingredients. Stir in the carrot and orange zest. Scrape into the prepared pan and level the top. Bake for 30 minutes or until firm to the touch. Let cool in the pan for 5 minutes, then unmold onto a wire rack to cool completely.

2 For the icing, sift the confectioners’sugar into a bowl, add the cream cheese, orange juice, and orange zest and beat with an electric mixer until thick and spreadable. When the cake is cool, spread the icing over the top. Garnish with extra orange zest, and cut into squares.

Spiced carrot and orange cake

Serves 4

Ingredients:

4 large lamb shoulder chops or 8 small ones

2 red bell peppers, seeded and coarsely chopped

2 green bell peppers, seeded and roughly chopped

1 tbsp olive oil

sea salt and freshly ground black pepper

1 tbsp butter

1 onion, finely chopped

4½oz (125g) mushrooms, finely chopped

small handful of flat-leaf parsley, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Place the chops in a roasting pan and cut a pocket in each one. Toss the peppers with the oil, season well with salt and pepper, then add to the pan.

2 Melt the butter in a saucepan over low heat, add the onion, and cook for 5 minutes or until soft. Add the mushrooms and cook for 5 minutes or until soft. Stir in the parsley, and season with salt and pepper. Remove from the heat and set aside to cool.

3 Spoon the mushroom mixture into the pocket of each lamb chop and place in the roasting pan. If there’s any of the mixture left over, scatter it over the top of the chops.

4 Put in the oven to cook for 20–30 minutes, or longer if you like your meat well-done. Toss with the peppers and serve with small cubed roasted potatoes and a spoonful of hot pepper jelly or mint jelly.

Lamb with roasted peppers

Serves 4

Ingredients:

2 tbsp olive oil

pinch of five-spice powder

pinch of cayenne pepper

sea salt and freshly ground black pepper

8 lamb cutlets (from the sirloin), trimmed of excess fat

1 butternut squash, peeled, halved, seeded, and coarsely chopped

10 cherry tomatoes

4½oz (125g) young tender green beans, trimmed

handful of fresh mint leaves, coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). In a bowl, combine 1 tablespoon of the oil with the five-spice powder and cayenne, then season with salt and pepper. Brush half of the oil mixture over the lamb cutlets and place in a roasting pan. Add the squash, drizzle with the remaining oil mixture, and toss to coat. Place in the oven to roast for 20–30 minutes or until the lamb is cooked to your liking and the squash is tender and golden. (If needed, remove the lamb and keep warm while the squash continues to cook.)

2 Meanwhile, put the tomatoes and green beans in a bowl and toss with the remaining 1 tbsp olive oil. Add to the roasting pan for the last 10 minutes of cooking. They should char just slightly. Sprinkle with the

lamb cutlets with butternut squash, beans, and mint

Serves 8

Ingredients:

1 1⁄2lb (675g) ground lamb

2 onions, roughly chopped

4 garlic cloves, finely chopped

handful of fresh cilantro, finely chopped

handful of flat-leaf parsley, finely chopped

2 tsp paprika

juice and zest of 1 lemon

2 tbsp tomato paste or purée

4 tbsp pine nuts

3 eggs

6 tbsp all-purpose flour

sea salt and freshly ground black pepper

8 tbsp olive oil

6 medium potatoes, cut into 3⁄4in (2cm) pieces

2 red peppers, seeded and sliced

2 yellow peppers, seeded and sliced

3 x 14oz (400g) cans diced tomatoes

2 tsp fennel seeds, crushed

Method:

1 Preheat the oven to 300°F (150°C). Put the lamb, onions, garlic, cilantro, parsley, paprika, lemon juice and zest, tomato paste, pine nuts, eggs, and flour in a mixing bowl and season with sea salt and freshly ground black pepper. Mix well with your hands to form a chunky paste.

2 Shape a spoonful of the mixture into a ball. Repeat with the rest of the mixture to make 32 meatballs in all. Heat 3 tablespoons of the oil in a large heavy-based pan. Cook the meatballs in batches for 10 minutes each, turning the meatballs several times during cooking to ensure they brown all over. As each batch is cooked, remove with a slotted spoon, and set aside.

3 When all the meatballs are cooked, add the potatoes and peppers to the pan, and cook over high heat, turning frequently, for 10 minutes, or until starting to brown. Add the tomatoes and fennel seeds, stir well to combine, then season with plenty of sea salt and freshly ground black pepper. Return the meatballs to the pan and stir well to coat with the sauce. Add the remaining oil, cover, and put in the oven for 1 hour. Serve hot from the pan with crusty bread and a green salad.

Lebanese meatballs

ServeS 8

Ingredients:

1/3 cup dried apricots

1 tbsp honey

3 tbsp brandy

1¾lb (800g) skinless boneless chicken

breasts, coarsely chopped

½ cup macadamia nuts, chopped

½ cup cooked long-grain rice

2 garlic cloves, finely chopped

2 tbsp finely chopped fresh

sage leaves

1 tbsp finely chopped fresh

basil leaves

1 tbsp finely chopped fresh

flat-leaf parsley

2 fresh red Thai chile peppers,

seeded and chopped

1 large egg

olive oil or vegetable oil

sea salt and freshly ground

black pepper

For the chile and ginger sauce

juice of 4 limes

2 tbsp olive oil

2 fresh red Thai chile peppers, seeded and chopped

1 tbsp finely chopped fresh ginger

1 scallion (green onion), thinly sliced on the diagonal, for garnish

1 small bunch watercress, broken into small sprigs, for garnish

Method:

1 Combine the apricots, honey, and brandy in a saucepan over mediumlow heat. Bring to a boil, reduce the heat slightly, cover, and simmer for 5–10 minutes until the liquid has been absorbed. Leave to cool a bit, cut the apricots into small dice and set aside.

2 Pulse the chopped chicken in a food processor for 15–20 seconds until the meat is minced (be careful not to turn it into a paste). Transfer to a bowl, and add the apricots, nuts, rice, garlic, herbs, chiles, and egg. Season with salt and pepper. Mix well, and shape into walnut-size balls.

3 Heat oil in a wok or pan. Working in batches, deep-fry the balls for 5–10 minutes, until golden brown. Drain, and set aside to keep warm. To make the sauce, combine the lime juice, oil, chiles, and ginger in a jar. Seal, and shake until well mixed. When ready to serve, put all the spicy chicken balls on a warm serving platter, drizzle the sauce over the top, sprinkle with the scallion, and garnish with the cress. Serve immediately.

Spicy chicken balls with chile and ginger sauce

ServeS 6-8

Ingredients:

1/3 cup olive oil, plus extra olive or vegetable oil for deep-frying

1 eggplant, cut into very small dice

4 cups chicken or vegetable stock

5 tbsp butter, plus extra

1 onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

1 ½ cups (300g) Arborio rice

handful of flat-leaf parsley, finely chopped

1 tbsp fresh thyme leaves, chopped

finely grated zest and juice of 1 small lemon

1 cup freshly grated Grana

Padano cheese

about 10oz (300g) Taleggio cheese, chilled and cut into small dice

½ cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine dry bread crumbs

sea salt and freshly ground black pepper

Method:

1 Heat 2 tablespoons of oil in a frying pan over medium heat. Fry the eggplant in batches, stirring, until golden brown. Season with salt, and set aside.

2 Pour the stock into a saucepan, and bring to a simmer. Heat the remaining olive oil and the butter in another saucepan over medium heat. Add the onion, carrot, celery, and a pinch of salt, and cook until the onion is soft. Add the garlic, and cook for 30 seconds. Add the rice and stir for 2 minutes. Add ½ cup (120ml) of

the simmering stock, and stir until absorbed. Continue adding gradually for 20 minutes, until the rice is tender.

3 Remove from the heat, and add the parsley, thyme, lemon, and Grana Padano. Season with salt and pepper. Spread over a baking sheet to cool. Once cooled, roll a small amount of rice into a ball, then push a piece of Taleggio and of fried eggplant into the center. Cover with rice, and repeat.

4 Spread the flour in a pan. Add the rice balls, shaking the pan to coat. Dip each ball into the beaten egg, and then roll in the breadcrumbs to coat. Heat oil in a wok over mediumhigh heat. Deep-fry the rice balls in batches until golden brown all over. Drain on paper towels and serve hot.

Eggplant and taleggio arancini

Marinating • 1 hour

ServeS 6–8

Ingredients:

1 ¼lb (550g) raw shrimp, shelled, deveined, and finely chopped

9oz (250g) zucchini, coarsely grated

1 garlic clove, crushed through a press

2 tbsp finely chopped flat-leaf parsley

grated zest and juice of 1 small lemon

2 large eggs, lightly beaten

9fl oz (250ml) sour cream

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

1 tbsp finely chopped dill

2 cups olive oil, for frying

sea salt and freshly ground black pepper

Method:

1 In a bowl, combine the shrimp, zucchini, garlic, parsley, lemon zest and juice, and eggs. Season with salt and pepper. Mix well by hand until blended. Cover with plastic wrap, and refrigerate for 1 hour.

2 Meanwhile, combine the sour cream, capers, and dill in a small bowl, and season with black pepper. Stir until just until blended, cover with plastic wrap, and refrigerate until needed.

3 Pour the oil into a heavy wide frying pan over medium-high heat. Spoon 1 heaping tablespoon of the shrimp mixture into the palm of your hand, and roll into a ball about the size of a walnut. Continue until all the mixture has been used. When the oil is hot, gently drop the balls into the oil using a slotted spoon. Fry for 4–5 minutes on each side until golden brown all over, turning gently as you go. Do not overcrowd the pancook in batches if necessary. Remove from the pan using the slotted spoon, and drain on paper towels.

4 To serve, arrange the shrimp and zucchini balls on a serving platter with a small bowl of the caper cream, and let your guests help themselves.

Shrimp and zucchini balls with caper cream

ServeS 4

Ingredients:

10oz (300g) ground pork

1 small onion, finely chopped

1 tsp capers, drained and finely chopped

2 tsp black olives, finely chopped

1 tbsp all-purpose flour

1 large egg, lightly beaten

sea salt and freshly ground black pepper

4 tbsp olive oil

14oz (400g) can diced tomatoes, with juices

2 garlic cloves, finely chopped

1 tsp paprika

Method:

1 Preheat the oven to 400°F (200°C). Combine the pork, onion, capers, olives, and flour in a bowl, add the egg, and season with salt and pepper. Using your hands, mix thoroughly, then form into 12–15¾in (2cm) balls.

2 Heat the oil in a frying pan and cook the meatballs for 8–10 minutes, until golden brown. Drain, transfer to a baking dish, and set aside.

3 Combine the tomatoes, garlic, and paprika in a saucepan, season with salt and pepper, then cook over medium heat for 10 minutes, stirring occasionally. Pour the tomato sauce over the meatballs and bake for 20 minutes until bubbly-hot. Serve hot.

Mini pork meatballs in spiced tomato sauce

SERVES 4

For the dressing

2 egg yolks

2 tbsp lemon juice

pinch of English mustard powder, such as Colman’s

½ tbsp Worcestershire sauce

½ tbsp hot pepper sauce, such as Tabasco

2/3 cup (150ml) vegetable oil

¼ cup (50ml) olive oil

2 large handfuls of crisp lettuce leaves, such as romaine hearts

1 cup (150g) prepared croutons

½ cup (2oz/50g) freshly grated Parmesan cheese

2 cooked boneless chicken breast halves (12oz/350g), sliced

10 flat anchovies in oil, drained

Method:

1 First, make the dressing. In a bowl, whisk together the egg yolks, lemon juice, mustard powder, Worcestershire sauce, and pepper sauce. Whisking continuously, gradually whisk in the vegetable oil and then the olive oil, a little at a time, until the dressing forms an emulsion. If it is too thick, whisk in a little cold water.

2 Place about half of the dressing in a large bowl, then add the lettuce leaves, croutons, and half of the Parmesan. Toss gently to coat the leaves. Lay out the leaves on serving plates or a platter, and top with the chicken and anchovies. Sprinkle with the remaining Parmesan, drizzle with some more of the dressing, and serve.

Variations:

Instead of chicken, use large shrimp, cooked and peeled, with tails left on.

Chicken caesar salad

SERVES 4

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

2 shallots, finely chopped

1 tsp coarse-grain mustard

pinch of sugar

sea salt and freshly ground black pepper

2 handfuls of arugula (rocket) leaves

5–6oz (175g) goat cheese, cut into slices

4–6 large beets, cooked, peeled, and coarsely chopped

handful of shelled pistachio nuts, coarsely chopped

Method:

1 First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.

2 Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty bread.

Goat cheese, beet, and pistachio salad

SERVES 4:

Ingredients:

½ cup (85g) frozen shelled fava beans

1 x 14oz (400g) can of green or brown

lentils, drained and rinsed, or 2 cups drained cooked lentils

1 bunch of scallions, finely chopped

1 fresh green chile, finely chopped

6oz (175g) feta cheese, cut into cubes

handful of fresh flat-leaf parsley, finely chopped

sea salt and freshly ground

black pepper

For the dressing:

3 tbsp olive oil

1 tbsp white wine vinegar

1 x 1in (2.5cm) piece fresh ginger, peeled and grated

pinch of sugar (optional)

Method:

1 Cover the fava beans with boiling water and let sit for 5 minutes. Drain.

2 Put the lentils in a serving bowl and season with a pinch of salt and some black pepper. Stir in the drained fava beans, scallions, and chile.

3 To make the dressing, combine the oil, vinegar, and ginger in small bowl. Season with salt and pepper and a pinch of sugar (if using), and whisk until well blended. Drizzle over the salad and let stand for 10 minutes, to allow the flavors to develop.

4 When ready to serve, stir in the feta and parsley.

Variations:

Goat cheese, or any smoked or blue cheese, can be used instead of the feta. For a colorful twist, toss in some peeled orange segments.

Lentil, fava bean, and feta salad