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Sausage Falafel with Romaine and Yoghurt Sauce

Preheat the oven to 400 degrees F.Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. Sprinkle with the flour, baking powder, then pulse until just combined. Transfer to a m

Grilled Chicken with Spinach and Pine Nut Pesto

1) Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about five minutes per side. 2) Combine the spinach, pine nuts, lemon juice, and lemon peel in

Asian Red Cabbage Slaw with Peanuts

Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.Transfer to a platter, sprinkle with the peanuts and serve immediately.

Grilled Mixed Vegetables

For the Grilled Vegetables: Heat the grill to medium-high heat. Grill the aubergine, courgette, and chicory for about 2 minutes on each side. Serve the vegetables warm on a large platter, dressed only with acciugata (recipe below). For the A

Honey Soy Grilled Salmon with Edamame

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the coriander and spring onions and mix in the oil and ginger. Season with salt and pepper. Cut two 3-inch long slits through the skin lengthwise on the bottom of the

Chipotle Mango Barbecue Chicken

1) Put the mango, coriander, chipotle, vinegar, garlic, lemon juice, 1 tbsp of oil, and salt and pepper in a food processor and puree until smooth. Adjust seasonings, to taste. 2) Add the chicken with half the mango mixture to a resealable plastic b

Asian Chicken Skewers

Combine the coriander, oil, chilli sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth. Drain the skewers and thread a piece of chicken onto each skewer. Place the skewer

Grilled Tuscan Chicken

Preheat the grill to medium-high heat. Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag. Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone. Oil the

Chicken Summer Rolls

Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others c

Pan-Roasted Carrots with Mint and Parsley Gremolata

Place the carrots, broth and 1 teaspoon of the oil in a large pan and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the l

Wild Alaska Salmon with Sun-dried Tomato

1) Preheat the oven to 190C/Gas 5. Grease a baking sheet with a little olive oil. Arrange the salmon fillets on the baking sheet and season them with a little salt and pepper. 2) Mix together the sun-dried tomatoes, Parmesan cheese and soft cheese.

Chicken and Broccoli Stir-Fry

1) Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornflour, 5g of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornflour with the

Chicken Breasts with Pesto and Parmigiano Reggiano

1. Preheat the oven to 190°C /fan oven 170°C / Gas Mark 5 2. Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread one teaspoon of pesto sauce into each one, and share the Parmigiano Reggiano between them. Top

Healthy Broccoli Roman Style

Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels. Heat 2 teaspoons of the oil over medium-high heat in a small sau

Lettuce Cups with Tofu and Beef

1) In a bowl, whisk together chilli-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry. 2) Slice the tofu into 1cm thick slabs and lay the slices on top of kitchen towels. Use more kitchen towels to firmly pat the tofu in order

Broccoli Frittata with Tomato Toast and Banana Milk

Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave u

Healthy Roast Asparagus with Creamy Almond Vinaigrette

Preheat the oven to 220°C. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes

Honey Soy Grilled Salmon with Edamame and Brown Rice

Preheat the grill over medium-high direct heat. Brush oil on the grill grates.Finely chop the coriander and spring onions, and mix in 2 teaspoons of the oil and the ginger.Cut two 3-inch long slits through the skin lengthwise on the bottom of the sal

Greek Chicken Salad with Whole Wheat Pitta and Yoghurt with Apricots

Preheat the grill to medium and lightly brush the grate with oil. Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside. Whisk together the lemon juice, vinegar,

Stuffed Chicken Divan with a Sherry Dijon Sauce

Preheat the grill. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold

Healthy Spicy Steamed Baby Bok Choy

Cook's Note: Spicy sesame oil is available in the Asian section of most supermarkets, but you could also substitute a combination of regular sesame oil and red chilli flakes to taste.Place the bok choy in a steamer basket and place the basket over (n

Broccoli and Cheddar Soup

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 2. Mist a large pot with non-st

Lentil soup

1) Place the olive oil into a large 6 litre Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately six to seven minutes. Add the lentils, tomatoes, broth, corian

Slow-cooked Curried Chicken with Cauliflower

1) Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the

Beef Chilli

Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted

Beetroots with Balsamic Vinaigrette and Mint

Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beetroots in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook th

Greek Meatball Salad

Preheat the grill on high. Line a rimmed baking sheet with aluminum foil.Pulse 1/2 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil.Coarsely cho

Buffalo chicken salad

For the buffalo chicken salad: 1) Preheat the grill. 2) Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 2-cm, then cut the chicken crosswise into 1-cm strips. 3

Beef Salad with Chicory, Pear and Parmigiano Reggiano

Savour the fantastic flavours of this wonderful main course salad. 1. Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender. Carefully lift the

Asparagus nibbles

1) Trim and blanch asparagus spears in boiling salted water for about one minute and then chill in an ice bath. 2) Dry them with paper towels. Wrap a slice of ham around each of the asparagus spears, leaving the tips showing. Serve with lemon

Butternut squash soup with chipotle cream

Preheat the oven to 200°C. Using one tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven

Fillet of Beef Bourguignon with Red Wine

1) With a sharp knife, cut the fillet crosswise into 2cm-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tbsp oil until browned on the outsid

Greek Salad

Mix together the tomatoes, cucumber, onions, olives and feta cheese in a large salad bowl. Combine the olive oil with the red wine vinegar, Schwartz Oregano, mint and salt. Mix well and pour over the salad. Grind over the black pepper to add taste

Lentil-Mushroom Meatballs

1. For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-l

Steak soup

1) Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with one tablespoon of the oil. Let rest at room temperature, about 15 minutes. 2) Mean

Honey Chicken Drumsticks

Make a marinade with ketchup, sherry vinegar, honey and Worcestershire sauce. Put the drumsticks into the marinade for 2 hours. Rest in the fridge. Pack the peppers in aluminum paper and cook them in the oven at 180°C for 40 min; Immediately a

Chicken and Prawn with Pancetta Chimichurri

Preheat a griddle pan or preheat a gas or charcoal griddle. Season the chicken and prawns with the dried oregano, salt and pepper. Drizzle with olive oil. Griddle the chicken for 5 to 6 minutes each side until cooked through. Griddle the prawns f

Sea Bass Ceviche with Mint, Cucumber and Chilli

Slice the sea bass into thin pieces and lay out on a cold plate. Place all the other ingredients apart from the mint into a bowl and season. Season the sea bass, spoon the mixture all over the fish and finish with the mint.

Garlic and citrus chicken

1) Position the rack in the center of the oven and preheat to 200°C. 2) Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen strin

Saffron poached pears and chocolate mousse

1) For the pears, add all of the ingredients for the pears into a pan, bring to the boil and remove from the heat. Leave overnight to allow the flavours to infuse. 2) For the chocolate mousse, place the chocolate in a metal bowl above a pan of si

Escalivada (Roasted Red Pepper and Aubergine)

Escalivada is a classic Catalan dish of simply dressed roasted peppers, eggplants and other vegetables. This escalivada makes an incredibly simple and elegant first course or side dish. The dish tastes best when the vegetables are roasted on the gril

Wild Alaskan halibut with lemon, capers and char-grilled courgettes

1) Heat 2 tablespoons of olive oil in a frying pan and add the fillets of halibut. Cook them over a medium-low heat for about 20 minutes, turning once. When cooked, the flesh will be opaque and should flake easily. 2) While fish is cooking, char gri

Indonesian ginger chicken

1) Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in one layer in a shallow baking tray, skin side down, and pour on the sauce. Cover the pan tightly with aluminum f

Beef and Prune Tangia

Mix all of the spices together with olive oil to coat the meat.Combine all the remaining ingredients, except the stock together. Layer the beef and the vegetable mixture into the tangia up to about 4 centimetres from the top.Pour in the chicken stock

Caramelised chicory and leeks

1) Preheat the barbecue to a medium/high heat. 2) Place the leeks and chicory onto a sheet of foil and fold up the edges to make an open-topped packet. Pour over the dressing; make sure the vegetables are evenly covered. 3) Grill until the ch

Spiced okra

1) Place the oil in a large skillet on a medium heat and then add the onion. Cook for 2 to 3 minutes, stirring regularly until golden. Add the tomato and cook for 2 to 3 minutes and then add the spices and salt to taste and continue to cook for 1 min

Sesame mangetout: low carb

1) Toss the mangetout with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. 2) Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve.Copyright &a

Scrambled eggs with cheddar cheese and onions

1) In a medium bowl, whisk together the eggs and milk or cream and season with salt and pepper. 2) Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture a

Wild Alaska Pacific Cod Loins with Pistachio and Lime Crust

1) Preheat the oven to 200C/Gas 6. Place the wild Alaska Pacific cod fillets on a lightly-greased baking tray, season, and squeeze a little lime juice over each portion. 2) Mix together the pistachios, breadcrumbs, olive oil, lime zest and the remai

Carrots with chickpeas and pine nuts

1) Heat the oil in a frying pan over a medium heat. Add the onion and cook until the onion had softened, about 5 minutes. 2) Add the garlic and cook for a further minute before adding the chickpeas, carrots and pine nuts. Cook until nuts are toaste

Rocket salad with seared prawns and roasted red pepper vinaigrette

1) Puree the red bell pepper, then add the vinegars and 1/2 tbsp of the garlic. Add 1 tbsp of the olive oil and salt and pepper, to taste, but keep in mind that rocket is peppery, so light on the pepper. 2) Toss the prawns with the remaining olive o

Thai coco cocktail

1) Fill a cocktail shaker or small jug with ice. Add the rum, lemongrass syrup and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) 2) S

Ginger, Carrot, and Sesame Green Beans

Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Then add the carrots and green beans and stir-fry for two minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables

Moroccan Chicken

Heat the oil in a large frying pan, add the chicken, white pepper, ginger and garlic. Cook whilst stirring on a high heat for 5 minutes. Stir in the Moroccan butter, spring onions and preserved lemon and olives and cook for a further 5 minutes. Toss

Baked Salmon with Chilli Pesto

Preheat oven to 190°C/375°F/Gas Mark 5. Place the fillets in a lightly oiled backing dish. Cover the fillets in the pesto, sprinkle with chilli and layer the sliced tomato on top. This can be prepared in advance and kept in the fridge. Bake in

Summer Salad of Grilled Tenderstem, Peaches and Goat's Cheese

Pre-heat a griddle pan until smoking hot - this will take about 10 minutes. In a medium bowl, toss the Tenderstem and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt. Cook the Tenderstem and peaches

Tenderstem, Watermelon and Feta Salad

Steam the Tenderstem for a few minutes until it is just tender. Remove and leave to cool. Lightly toast the pumpkin seeds in a hot frying pan until they start to turn crunchy and golden. Remove from the pan and leave to cool. Cut the watermelon

Mustard-Maple Roasted Salmon

Preheat the oven to 190°C. Line a rimmed baking sheet with aluminum foil.Mix together the mustard, 1 tablespoon of the coriander, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon

Bird's Nests

Preheat the oven to 150°C. Trace 6 circles, each 2 1/2-inches across and with at least 2 inches between them using marker on parchment paper, then flip the paper over onto a baking tray. Whip the egg whites and cream of tartar first on low spe

Five-spice roast chicken drumsticks

Notes: In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy colour. Many eateries display a range of cooked food in their window fr

Tabasco® Jalapeno Sea Bass Ceviche

Slice the fillets of sea bass into wafer thin pieces. Place in a bowl. Very finely dice the red onion, chilli and pepper. Place in the bowl with the bass. Add the Tabasco®, oil, lime juice and salt to taste. Stir through the fish and leave to s

Saffron Poached Pears with Chocolate Mousse

Add all the ingredients for the pears into a pan, bring to the boil, add the pears and take off the heat. Leave to cool down. This is best done a few hours in advance. Place the chocolate in a metal bowl and place on a pan of simmering water until m

Three-Lentil Daal

Wash the three daals together and boil in the hot water until tender. Hot tip: Adding a pinch of bicarbonate of soda to your boiling water will make the daal cook quicker. If your daal mixture is too dry add a little more water but do not drain any w

Lemon and Garlic Roast Chicken

1) Preheat the oven to 220°C/Gas mark 7. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting tray. 2) Liberally salt and pep

Mascarpone Mousse in White Chocolate Cups

Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tbsp melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom a

Baked Tilapia With Coconut-Coriander Sauce

Preheat the oven to 220°C. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.Combine the coconut milk, coriander, ginger, garam masala, garlic and jalapeno in a blender and pulse until

Healthy Creamed Swiss Chard With Pine Nuts

Combine the Swiss chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, lower the heat to medium, cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.Meanwhile, combine the cream cheese,

Buckwheat Noodles with Tenderstem Broccoli and Dipping Sauce

Bring a medium pan of water to the boil, add the Tenderstem, cook for 1 minute, remove from the heat and cool under cold running water, then leave to drain. Add the soba noodles to the boiling water and cook for the time stated on the packet. Once c

Roman-Style Chicken

1. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. 2. Keeping the sam

Green Goddess Power Boost Smoothie

Place all the ingredients in a high-powered blender and blend until smooth. Pour into Kilner mugs and decorate with extra basil.

Quick-Marinated Cherry Tomato Salad

1. Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready

Chicken Paillards With Herb-Tomato Salad

Prepare an outdoor grill with a hot fire.Toss the tomatoes, garlic, spring onion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.Brush the chicken

Simple Chicken Soup

Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth wi

Pollock, Butter Bean and Chorizo Cassoulet

Heat a heavy-based saucepan or flameproof casserole dish and add the lardons or streaky bacon. Cook over a medium-high heat until crispy. Lift them out with a draining spoon and set to one side. Add the onion, green pepper and garlic to the saucepan

Chicken broth

1) Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2

Veggie Moussaka

Heat the oven to 180°C/Gas 4. In a large pan with a lid, heat 2 tsp of oil and gently fry the onions for 3-4 minutes until they are soft, add the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes, cinnamon and oregano

Asparagus, bacon, and cheese frittata

1) Position an oven rack in the upper part of the oven and preheat the grill. Whisk the eggs, 3 tbsps of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl. 2) Heat the olive oil in a 20-cm nonstick skillet over medium

Griddled vegetables with tofu

1) Preheat the griddle to medium high. 2) Put the oil, vinegar, spices, honey, salt, pepper and garlic into a large bowl and whisk well. Add the tofu, asparagus, mushrooms and peppers and toss gently until all the spices are evenly distributed. 3

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

For the vegetable saute:Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 mins. Add the mushrooms and cook until golden, about 5 mins.Add the asparagus and artichokes and cook until t

Kale and Apple Salad

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, a

Grilled Pork Tenderloin and Plums with Creamy Goat's Cheese Sauce

Whisk the yoghurt, goat's cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brus

Buckwheat Noodle Salad

1) Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chilli sauce in a large bowl until combined. Slowly whisk in the rapeseed oil until the dressing is emulsified. 2) Add the noodles, carrot, pepper, cucumber, spring onions a

Hot and Sour Vegetable Indian Stir Fry

In a frying pan or wok heat the oil. Add the mushrooms, red pepper and spring onions and toss for 2 minutes before stirring in the raisins and Patak’s Goan Hot & Sour Indian Stir Fry sachet. Cook for a few minutes before serving with some plain basm

Sea Bass Fillets with a Cucumber, Wild Rocket and Dill Salsa

Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Cut lengthways into strips then dice finely. Toss together with the wild rocket and dill. Lay the fish in the hot grill pan and fry for 2–3 minutes each side, depend

King Prawns and Clam Minestrone

Take the shells off the prawns and reserve. Cut the prawns in half and de-vein. Quickly fry the shells in olive oil and then add the chicken stock and simmer for 10 minutes. To make the minestrone, sweat the shallots, garlic and thyme in olive

Black Bean and Corn Salad

1) Preheat the griddle to medium. Griddle the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and use a serrated knife to remove the kernels. Set aside. 2) In a medium saute pan over medium-hig

Herbed Egg White Omelette with Tomatoes

Position a rack on the shelf closest to the grill, and preheat the grill to high heat.Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside.Warm a medium nonstick frying pan (grill safe) over medi

Thai-Style Halibut with Coconut-Curry Broth

*Available in the Asian section of most supermarkets**Steam or microwave 5 cups of washed baby spinach for 2 minutesIn a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3

Thai Red Curry Mussels

1) Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. 2) Add the mussels, cover the

Eton mess

Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream. Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you

Sea Trout with Smoked Bacon and Broad Beans

To make the herb dressing, place the herbs in a pestle and mortar with a pinch of salt, mustard and pickled green peppers. Pound to a paste, add the vinegar and oil. To make the sauce, add the wine, garlic and thyme in a pan and reduce for 5min. Add

Chicken with apple, onion and cider sauce

1) Preheat the oven to 180C/Gas 4. Heat a large frying pan over a medium-high heat. 2) Season the chicken breasts with salt and pepper and dust with flour, shaking off any excess. 3) Add 2 tbsp of oil to the pan. Place the chicken in the pan smooth

Chocolate mousse with chilli chocolate crisps

1) Melt 200g of the dark chocolate in a double boiler (or a heatproof bowl set over a pan containing 5cm of boiling water) until smooth. 2) In a separate bowl beat the egg yolks until light and fluffy. Pour into the chocolate mixture while stirring

Sweet and Spicy BBQ Chicken with Corn Salad

To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.Preheat the gril

Tuna and Avocado on Toast with Crunchy Slaw and Five-Spice Oranges

Whisk together 2 tablespoons of the vinegar, the almonds, 1 teaspoon soy sauce, the ginger, honey, half of the spring onions and some pepper. Toss with the coleslaw mix and set aside. Mix together the remaining spring onions, vinegar and soy sauce

Light Spicy Courgette and Tomato Casserole

Preheat the grill. Slice the courgettes on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the courgettes with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon p

Kale-Banana Breakfast Pops

Special equipment: four 3- to 4-ounce ice pop moldsCombine the banana, kale, yoghurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth.Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until s

Jonathan's Pepperpot

Place all the pork, beef and pig trotter pieces into a large pot. Season with salt and pepper. Cover with water , bring to the boil and skim off any scum that arises. Add all the other ingredients, bring back to the boil and simmer for two hours or

Yang Yang Crispy Beef

1. or the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. 2. Place the beef strips in a large bowl and add 2 t

BBQ Jerk Chicken

Place the chicken in a dish. Make two slashes in the middle of each leg and thigh portion. Rub with a little oil, season with salt and pepper and squeeze over the juice of two limes over. Place all the other ingredients in a food processor and pulse