27 Recipes from The Big Eat with Matt and Lisa

1. Preheat the oven to 180°C. Take a handful of the almonds (about 50 grams) and toast them in a dry frying pan, until lightly golden, then add these along with the remaining almonds to a food processor and blend until they resemble breadcrumbs (but

1. Start by mixing the Armagnac with the orange syrup and orange zest. Bring to the simmer and add the prunes. Leave to soak overnight until the prunes are fully plumped up. 2. To make the chocolate pot, melt the chocolate in a glass bowl over a

1. Using your hands, mix together then different types of mince and the bone marrow. Make a ball with the meat and flatten it down slightly, but don’t pack it down too tightly. 2. Sprinkle them with some salt and pepper and put them onto a hot gr

1. Pre-heat the oven to 160°C. Heat a large lidded casserole (big enough to hold the shoulder). 2. If you do not have one, a thick, deep roasting tin will work and add the oil then the shoulder of lamb. 3. Fry on each side over a medium-hi

1. Blitz all of the chimichurri ingredients together in a mini blender or food processer until they become a paste consistency, then leave to stand whilst you prepare the rest of the dish. 2. Score each thigh and drumstick three times then marinad

1. Take a pan, add the butter, season the cut tomatoes and cook very slowly on one side for around 10-15 minutes. 2. Spoon in the crème fraiche and bring to a simmer. Taste and season. 3. Chuck in the basil leaves and pour over the toast and s

1. Preheat the oven to 190°C. Bring a large pan of water to the boil and add the macaroni. Cook for 10 minutes. Drain. 2. In a small frying pan add leeks and soften. Set aside. Melt the butter in a saucepan and add the flour, beating with a wooden

1. First, mix together all the satay ingredients to combine, adding enough milk to loosen the sauce. 2. Next, combine all the marinade ingredients, using enough oil to loosen. Throw in the chunks of pork and chicken, coating them in the marinade,

1. Smash a bulb of garlic so it falls into cloves with their skin on. Thinly slice the potatoes and place in the base of a roasting tray. 2. Place the chicken thighs on top and frame with the lemon wedges and scatter the garlic. Sprinkle over salt

1. Open the meat out, fat side down and sprinkle generously with the sea salt. Add lots of black pepper, leave for ten minutes to penetrate and rub in the garlic, herbs, chilli and lemon zest. 2. Now roll the meat into a log and tie all the way do

1. Coat the base of large frying pan with a film of olive oil and place over a medium heat. Add the garlic and brown it lightly, then add the sliced red onions and cook gently for 10 minutes until soft. Add the chillies, chilli powder, cumin and oreg

1. Heat the oil over a medium heat. Place the onion, peppers and garlic into the oil and cook until soft. Add the ginger, chilli and curry paste and cook out for few minutes, continually stirring being careful not to burn the paste. 2. Pour in the

1. Preheat the oven to 180°C. 2. Place all the ingredients except the peaches in a mixing bowl and stir well to remove all lumps. 3. Grease a ring mould cake tin with a little margarine or oil and pour ½ the cake batter into the mould, tak

1. For the chicken, wrap the dried spices in a piece of muslin loosely and attach a land piece of string in order to tie to the handle of the pan. 2. Place the chicken in a large stockpot. Add the, onion, garlic, celery, carrot, cassia leaves, bun

For the Punch: Make a fruit purée by blitzing down all the fruit, reserving some to garnish. Taste and season with sugar and lemon juice. Pass through a sieve. Pour into the bottom of a serving dish, scatter over the remaining fruit, and tear over

1. For the watermelon carpaccio, slice pieces of the watermelon about 5 millimetres thick, place the slices of watermelon on a flat tray in between two sheets of cling film. 2. Place a tray on top of the melon and weigh it down with whatever is av

1. Slice the mozzarella into strips and sandwich with a few basil leaves, salt and pepper, between two pieces of bread. 2. Press the bread together to hold in the filling then dip in the milk, then the flour, and finally the egg. Put about an inch

1. Heat a frying pan, and add the olive oil. Add the garlic, chilli, chilli flakes and smoked paprika and cook for less than a minute till the garlic starts to brown. 2. Add the sherry and bring to a boil reduce the heat and cook until reduced by

1. For the baked elderflower custard, place milk and cream into a pan and bring to the simmer. Add 150ml of the elderflower cordial into the hot cream. Cordials vary in strength, so the rest can be added to taste. 2. Cream the yolks and sugar with

1. For the frittata, in a 25cm wide non-stick pan, heat the olive oil and gently cook the garlic for about 5 minutes to infuse the flavour with the oil. 2. Discard the garlic, add the chorizo and brown a little then set aside. Add the potatoes, o

1. Mix the top ingredients, except the oil, together, season lightly and toss in the oil in a large frying pan or wok until hot and cooked through. 2. Spoon the mixture into individual lettuce cups and garnish with the red chillies, spring onions,

1. For the latkes, put the grated potato and onion into some kitchen paper or a tea towel and squeeze out the excess moisture. 2. Put the potato and onion in a bowl and mix in the beaten egg, salt and pepper, and then mix in the flour. Put a fryin

1. Preheat the oven to 130°C. Heat the oil in a large pan and brown the pork on all sides. 2. Take it out of the pan and put it to one side while you fry the cassia bark and the cardamom for a few seconds and add the red onion and the red chilli,

1. Pour the boiling water over the cous cous, cover with cling film and set aside for about 5 minutes until absorbed. Fluff up the cous cous with a fork and drizzle a glug of extra virgin olive oil through it. 2. Add the other ingredients and toss

1. Start by mixing toasting the cumin, coriander seeds and dried chilli for a couple of minutes in a dry frying pan. Grind the toasted spices together and add them to the lime pickle with the garlic, coriander stalks and dill. Drizzle in oil to make

1. For the peanut butter ice cream, using a sugar thermometer, bring the sugar and 6 tablespoons of water to the softball stage (116°C), this is your sugar syrup. 2. While this is going on, whisk the egg yolks in a freestanding mixer or using an e