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Ingredients (serves 4-6):

• 1 tbsp olive oil
• knob of butter
• ½ bunch spring onion , sliced, plus a few extra to serve
• 1 potato , cut into small dice
• 1l hot vegetable stock
• 900g frozen petits pois
• ½ small bunch mint , leaves picked, plus a few extra to serve
• 85g Parmesan (or vegetarian alternative), very finely grated

1. Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
2. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
3. To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
4. To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.

Ingredients (serves 4):

• 2 tablespoons of sunflower oil
• 2 medium onions – roughly chopped
• 350g pack of Quorn mince
• 1 tablespoon ground cumin
• 1 teaspoon of ground cinnamon
• 2 teaspoon of ground turmeric
• 600ml vegetable stock
• 280g couscous
• Grated zest of 2 lemons
• 4 teaspoons of dried mint
• 50g unsalted cashews – toasted in a pan

Heat the oil in a large pan and add the onions.  Cook them gently for five minutes until they soften.  Stir in the quorn and spices and then add the stock.  Bring it to the boil and then reduce the heat and gently simmer for 10-15 minutes, stirring reguarly.

While the mince is simmering away, make the couscous as per the instructions on the packet.  You normally only need to soak it in boiling water to cookit.  Once it’s nice and fluffy, fork through the lemon zest and mint and season well.

Serve up the couscous and quorn mince and scatter with the cashews.  Enjoy.

Ingredients (serves 3-4):

• 3-4 fillets of salmon
• 3 tablespoons of ketchup
• 3 tablespoons of honey
• Dash of lemon juice
• Potatoes
• 2 teaspoons of garam masala
• 1/2 onion – finely sliced
• 1/2 pot of cream

Start by pre-heating the oven to around 180 degrees C.

Mix the ketchup, honey and lemon juice together in a bowl to make the barbeque sauce.  Place the salmon into the bowl with the sauce and ensure all pieces are well coated.  Make more sauce if required.  Once the oven is up to temperature, put the salmon and sauce into an oven dish and into the oven for 20-30 minutes or until the sauce is nice and sticky and the salmon is cooked.

Fry off the onion briefly.

While the salmon is in the oven, put some potatoes on to boil and once cooked to your preference, pour in the cream along with the garam masala and onions and toss them around the pan.

Serve up straight away and enjoy!

Ingredients (serves 3-4):

• 125ml milk
• 125ml double cream
• 2-3 drops vanilla essence
• 4 free-range eggs
• 170g caster sugar
• 1 tablespoon of plain flour
• 30g butter
• 500g plums, cut in half, stones removed
• 2 tablespoons of brown sugar
• 30g flaked almonds
• Icing sugar – for dusting
• Double cream – to serve

Pre-heat the oven to 180 degrees C.

Pour the milk, cream and vanilla into a pan and bring to a gentle boil and simmer for a minute or so then remove from the heat to cool.  Beat the eggs together in a mixing bowl until light and fluffy, then fold in the flour a little bit at a time.

Pour the cooled milk and cream mixture into the bowl with the whisked eggs in and whisk it all together lightly.  Melt a little bit of butter in a pan and pour it into an oven dish.  Add the plums and brown sugar to the oven dish and bake for 5 minutes.  Remove from the oven and then pour over the batter mixture from the mixing bowl.  Scatter almonds over the top of the pudding and then bake in the oven for up to 30 minutes or until golden brown on the top and set, but still light inside.

Serve up straight away with cream or ice-cream.  Enjoy!

Ingredients (serves 3-4):

For the beef stroganoff

• 75g butter
• 1 onion – finely sliced
• 150g of white mushrooms – finely sliced
• 2 tablespoons of tomato purée
• 1½ teaspoons of Dijon mustard
• ½ teaspoon of smoked hot paprika
• 110ml of beef stock
• 500g of a good cut of beef – cut into strips
• Salt and freshly ground black pepper
• 150ml brandy
• 200ml soured cream
• 2 teaspoons of dried parsley

For the sautéed potatoes

• 3 tablespoons of olive oil
• 3 large potatoes – peeled and sliced into circles
• ½ onion – finely chopped

Heat some butter in a pan over a medium heat, add the onions and fry for around 3 minutes or until softened.  Add the mushrooms and cook for a further couple of minutes.  Add the tomato puree, paprika and mustard and give it all a good stir together.  Pour in the beef stock, bring it all to the boil and allow to simmer for 2-3 minutes.

In a separate pan, melt some more butter and cook the beef until browned off.  Pour in some brandy and flambe the beef until the alcohol has evaporated.  Add the soured cream to the onion and mushroom mixture and stir in well.  Pour the beef into the onion and mushroom mixture and season to taste with salt and pepper.

While you’re doing that you’ll also need to be sauteing the potatoes.  To do this, heat some oil in a pan over a medium to low heat and cook the potato slices until cooked through and nicely browned on both sides.  Add the onion in half way through cooking the potato.

Serve up the potato and beef stroganoff onto a plate and enjoy! 🙂

Ingredients (makes 1-2):

• Small pack of beef mince
• 1 red onion – 1/2 finely sliced – 1/2 cut into rings
• A slice of cheese to go inside!
• 1/2 teaspoon of chilli flakes
• Dash of oregano
• Dash of basil
• Bread bun
• Salad etc. to dress
• Olive oil

To make the burger mixture, combine the mince, sliced onion, chilli flakes, oregano and basil.  Add some olive oil if the mixture needs to be a little wetter.  Divide the mixture into 2 or 4 and flatten to make burger shaped patties.  Take a slice of cheese and place it on top of 2 of the patties.  Use the other patties to encase the cheese by placing them on top and squeezing them together around the edges.  (I got a little greedy and put too much cheese in, so it didn’t melt :()

Slowly cook them either in a pan, under the grill or in the oven to allow the cheese inside to melt.

Serve up straight away once cooked with salad garnish, in a bun and with fries on the side.  Enjoy this epic invention!!

Ingredients (serves 4):

For the jerk chicken

• Vegetable oil – for deep frying
• 12 chicken legs or wings
• 200g of jerk seasoning

For the rice and peas

• 50ml of vegetable oil
• 1 onion – finely chopped
• 300g of long grain rice
• Water
• 400ml of coconut milk with a high coconut content
• 400g tin of kidney beans – rinsed and drained
• 3 teaspoons of dried thyme
• Salt and freshly ground black pepper
• Fresh coriander leaves, to serve

Start by putting the chicken into the jerk seasoning.  Make sure it’s well coated and then cover in a mixing bowl while you prepare the rice and peas.

To make the rice and peas, start by heating some oil in a pan and fry off the onion for a couple of minutes until softened.  Add the rice to the pan, stir well and then add enough water to cover the rice.  Bring it gently to a good simmer.  Add the coconut milk, kidney beans and thyme, give it all a good mix and then reduce the heat and simmer with the lid on for about 20 minutes, or until the rice is cooked.  Season to taste with salt and freshly ground black pepper.

When the rice has ten minutes or so to go, heat up about 1/2 inch of oil in a frying pan and cook the chicken for 5-6 minutes per side or until cooked through.

Serve up the chicken with the rice and peas.  Enjoy!

Ingredients:

• 8 digestive biscuits – crushed into crumbs
• 50g of butter – melted
• 600g of cream cheese
• 2 tablespoons of plain flour
• 175g of caster sugar
• Vanilla extract
• 2 eggs, plus 1 yolk
• 142ml pot of soured cream
• 300g of raspberries
• Icing sugar

Start by pre-heating the oven to 170 degrees C.

In a large mixing bowl, mix together the butter and crushed biscuits.  Pour the mixture into a springform tin and press well into the base, ensuring you fully cover the bottom surface of the tin.  Bake in the oven for 5 minutes, then allow to cool.

In another mixing bowl, beat together the cream cheese, flour, caster sugar, eggs, soured cream and a few drops of vanilla extract until light and fluffy.  Take half of the raspberries and press them through a sieve to make a coulis.  Stir the coulis gently into the cheesecake mixture to give you a marbled effect.  Scatter the other half of the raspberries onto the biscuit base and then pour over the cheesecake mixture.

Bake for about 40 minutes or until set in the middle.  Allow to cool.

Once cool, remove the cheesecake from the springform tin and serve up in slices.  Enjoy!

Ingredients (serves 4):

For the rostis

• 200g of shelled fresh peas
• 350g of courgettes, grated
• 150g of ground rice
• 3 tablespoons of shredded basil leaves
• 70g of parmesan – grated
• 50g of pine nuts – lightly toasted
• 2 eggs – lightly beaten
• Sea salt and freshly ground black pepper
• 2 tablespoons of olive oil

For the salsa

• 6 tablespoons of olive oil
• Several tomatoes (different varieties if you like) – seeds removed and finely diced
• 1-2 shallots – finely chopped
• 1 tablespoon of red wine vinegar

Start by par boiling the peas for a couple of minutes, then remove and drain straight away.  Squeeze the water out of the courgettes, either with your hands or by placing them into a clean tea towel, then place them into a large mixing bowl.  Add the peas, ground rice, basil, parmesan and pine nuts then add the eggs and season well with salt and pepper.  Give it all a good mix together.

Divide the mixture into your preferred size of rosti and roll into balls, then pat flat.  If the mixture is a little wet to handle, add some flour.

Heat some oil in a pan and fry the rosti’s for 3-4 minutes on each side or until crisp and golden brown.  Once cooked, remove from the pan and repeat until you’ve cooked all the rostis.

To make the tomato dressing, place all of the ingredients in a mixing bowl, stir together and season well with salt and pepper.

To serve, place a couple of rosti’s on a plate and top with the salsa.  You can serve them with a salad, fries or whatever you like.  Enjoy!

PS:  An interesting twist is to add a couple of tablespoons of curry paste to the rosti mixture before cooking.  I did this and it was gorgeous!

Ingredients (serves 2-4):

• 4 large eggs
• 2 tablespoons of water
• 1 tablespoon of soy sauce
• 6 spring onions – finely sliced
• 1 red chilli – finely diced
• 1 tablespoon of vegetable or groundnut oil
• 1 tablespoon of curry paste
• Fresh bunch of coriander – chopped

Get a large mixing bowl and add the spring onion, chilli, eggs, water and soy sauce.  Give it a quick mix together.

Take a frying pan and add a little oil.  Pour in half of the mixture, or enough to make a 5mm thick omelette.  Tilt the pan as the omelette cooks to make sure it does so evenly.  Pour out of the pan and repeat until you don’t have any mixture left.

Take an omelette at a time and spread a layer of curry paste of it, followed by some coriander.  Roll the pancake up tightly and cut into portions.  Serve stood up or laid down.  Enjoy!