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Ultimate Cheeseburger

1. For the ketchup, put a pan on the heat, add some olive oil. Finely dice a shallot. Put into the pan and sweat them off. Finely chop some garlic, add some salt to use as an abrasive and purée the garlic, add to the pan. Once softened, add some tinn

Conch salad

1) Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely. 2) Dice the conch into small cubes then put the diced conch and

French style grilled potato salad

1) Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to the boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes, let cool and slice in half. 2) Heat the barbecue to medium. Brush the potatoes with 1

Country pork and peppercorn burgers

1) Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking. 2

Tartare sauce

1) In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, spring onions, lemon zest and juice. Add the hot sauce, if using. 2) Refrigerate for 30 minutes for the flavours to come together. Serve.

The DDD burger

1) Preheat a deep-fryer to 180C. Place a frying pan or flat top barbecue over a medium-high setting. 2) Put the cold water in a mixing bowl, empty in the contents of the batter mix and whisk together until the batter is of pancake batter consistency

Ham Hock terrine

In a large saucepan place the ham hocks and pig trotter and cover with water. Bring to the boil on a high heat and skim off the scum. Then turn down to a simmer, add the star anise and veg stock and simmer for around three to three and a half hours,

Salted Beef Brisket

In a saucepan cover the brisket with water and bring to the boil. Refresh in cold water. In fresh water add the vegetables and bring back to the boil, skimming the top. Simmer for 3 hours until tender.Allow the brisket to rest in its stock and keep w

Homemade tartar sauce

1) In a small mixing bowl, combine all ingredients. Chill before serving to let the flavours blend.

Fill a rocket scientist's empty stomach Reuben burgers

Russian Dressing: 1) Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use. Burgers: 1) Set the grill to medium low (around 175C). Mix toge

Roasted Shrimp with Thousand Island Dressing

Preheat the oven to 200°C. Place the prawns on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the prawns, and roast in the oven for 5 to 6 minutes. For the dressing, place the mayonnaise, ketchup, capers,

Tartare sauce

1) Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the gherkins are finely chopped and all the ingredients are well mixed but not pureed. 2) Chill before serving.

Roasted prawns with Thousand Island dressing

1) Preheat the oven to 200C/Gas mark 6. Place the prawns in a baking tray and sprinkle with the salt and pepper. Pour the olive oil and lemon juice over the prawns and roast in the oven for 5 to 6 minutes. 2) For the dressing, place all the ingredie

Prawns with lemon-chive tartar sauce, ditalini pasta salad with mixed peppers

1) Heat 1 tbsp of the oil in a large frying pan over a medium heat. Season the prawns with salt, pepper and oregano. Place the prawns in the hot pan (or hob griddle pan) and cook for 2 minutes on each side, until opaque and cooked through. 2) Mean

Smoked Salmon Roll with Tartar Sauce and Lentils

Rollo de Salmon Ahumado con Salsa Tartar y Lentejas For the lentils: put the cooked and drained lentils in a bowl. Then add in some spring onions, capers, gherkins, chives and parsley, to taste. Dress with mustard, black pepper, salt and olive oil.

Saltimbocca Veal Cutlet Sandwich

For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per si

Traditional Southern Deviled Eggs

Directions Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.Fill egg whites evenly with

Beetroot Soup (Borscht)

1. Slice the spring onions, gherkins, beetroot, potato and onions, and reserve. 2. Heat the oil or butter in a large saucepan, add the beef and season well. Brown the beef all over. Add the vegetables and stock and bring to the boil. Reduce the heat

The Lockjaw Burger

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

Ching's Midnight Dan Dan Noodles

For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. P

Fried Calamari with Tartar Sauce

Prepare the squid tube by removing the wings, head, innards and backbone (or ask your fishmonger to do this). Wash the squid, pat dry and slice into rings approximately 1 cm wide. Mix the egg and milk and place in a bowl. Make the breadcrumbs by w

Pork and Stilton Burgers

1. Place the pork mince in a large bowl. Add the onion, mustard, Stilton and sage and mix well together. Shape firmly into four even-sized burgers. 2. Place the burgers in the fridge for 30 minutes to rest before cooking. 3. Preheat a ridged gr

Potato and Gherkin Salad

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoe

Chipotle Beef Burgers

Mix all the burger ingredients together and form into 4 patties. Cook over a medium heat for 8-10 minutes or cooked to your liking. Place one slice of cheese on top and leave to melt for 30 seconds. Serve in toasted ciabatta bun with lettuce, tom

Pie Burger

Grill the bacon gently to your liking and cut each slice into three. Divide the mince into two. Shape into burger patties, season each side and quickly seal in a frying pan with oil on both sides (do not cook. This is to seal so they won’t dry out w