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Bulgur salad with spring onion vinaigrette

For the salad:1) Place bulgur in a large bowl, pour 750ml of boiling water over, cover the bowl with cling film and let sit until tender, about 15 to 20 minutes.2) Drain well, squeezing out as much water as possible, if needed. Return the cooked bulg

Mum's Everyday Red Lentils

1) To make the lentils, put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside. 2) In a medium saucepan, combine 470ml of water, the onions, garlic, gin

Indian curry lamb skewers with mint-grilled nectarine chutney with pita

1) For the chutney: Heat the barbecue to high. Brush the nectarines with a little oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, ab

Pulled pork with mango BBQ sauce

1) Combine the rub ingredients in a small bowl and massage the rub into the pork shoulder until well coated. Set aside while you make BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use. 2) To make the BBQ sauce, in a l

Guacamole

1) Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle wi

Asparagus and Cheese Giant Yorkshire Pudding with Spicy Herb Oil

1. For the oil: In a medium bowl, mix together the chillies, basil, mint and parsley. Add in the oil and season with salt and pepper. 2. For the Yorkshire pudding: Preheat the oven to 220°C. Place a 10-inch cast-iron frying pan in the oven to

Serrano ham and manchego croquettas

1) In a large mixing bowl or the food processor combine the potato mash, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should be wet enough so the breadcrumbs will stick to the croquettas. 2) Form the

Guy's spicy Spanish rice

1) Heat the grill or a griddle pan to high. Arrange the all four peppers and the corn cob under the grill or on the griddle. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. 2) The smaller peppers w

Chilli verde

1) Preheat the oven to 180C/Gas 4. Add 120ml of the olive oil to a medium saucepan over a medium heat. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from the heat and set aside. 2) Place the pork shoulder in a l

Apple-sage glazed grilled whole turkey with grilled apples

1) Preheat the griddle to medium-high. Heat oil in a medium saucepan on the grates of the griddle or on a burner. Add the onion and cook until soft, about 3 mins. Add the serrano chilli and cook for 1 min. Add the vinegar and sugar and cook until the

Indian curry lamb skewers with mint-grilled nectarine chutney with pita

For the nectarine-mint chutney:1) Preheat the griddle to high.2) Brush the nectarines with oil and season with salt and pepper. Griddle, cut side down until lightly golden brown, about three minutes. Turn the nectarines over and griddle until just co

Mexican white rice with fried plantains

For the mexican rice:1) Put the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.2) Heat 3 tbsps oil in a large saucepan, add the rice and fry over high heat,

Pork shoulder rajas with quick kimchi in lettuce leaves with gojuchang sauce

For the kimchi: 1) Put the cabbage in a large bowl, toss with the salt and allow to stand, tossing occasionally, for about 2 hours. Rinse the cabbage well, then drain and squeeze out the excess water with your hands. Transfer to a large clean bowl.

The El Scorcho

1) Marinate the griddled chicken in the hot sauce for at least 24 hours, refrigerated. Saute both types of chorizo until fully cooked, then be sure to blot all excess oil from the chorizo. 2) Cut the red potatoes into small pieces and saute in ol

Falafel

For the falafel: 1) Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry. 2) Heat 10cm groundnut or vegetable oil in a medium saucepan over medium

Indian Spiced Tomato Margherita Pizza

preheat the grill to 400 degrees f. heat the oil in a large saucepan over medium-high heat. add the onions and cook until just translucent, about 2 minutes, add in the chile, garlic and the garam masala, stirring constantly for a minute or so until

Tangerine-serrano frozen treats

1) Place 750ml of the tangerine juice in a medium nonreactive pan over high heat and bring to the boil. Make a few slits in 2 serranos and add them to the juice. Continue cooking until thickened and reduced to about 250ml. Remove the serranos and dis

Spicy sausage sauce

1) Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate

Chilli verde

1) Preheat oven to 180C/Gas Mark 4. 2) In a medium saucepan over medium heat, add 125ml of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside. 3) Place the pork shoulder in a large h

Throwdown's green chilli cheeseburgers

1) For the queso sauce: Melt the butter in a small saucepan over medium heat. Whisk in the plain flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove fro

Grilled lamb cutlets with cranberry sauce and cranberry-serrano chutney

For the cranberry chutney: 1) Combine the sugar, honey, 300g of the cranberries and 250ml of the water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft, and the mixture thickens slightly. 2) Stir in the

Pico de gallo

1) Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made four hours ahead. Notes: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always

Chilaquiles with roasted tomatillo salsa

1) To make the salsa: preheat the grill or oven to 290°C. 2) Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chillies, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil

Sopito with red snapper ceviche

To make the ceviche: 1) Combine the red snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. 2) Drain the juice and put the red snapper in a bowl. Add the tomato, onion, coriander, olive oil, chilli and season with salt an

Grilled poached sausages with roasted peppers and onions

For the sausages:1) Preheat oven to 165C/Gas 3.2) Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and

Wild mushroom soup with rocket and crispy serrano ham

1) For the chicken stock: preheat oven to 230°C. 2) Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown,

Edamame with XO sauce

For the XO Sauce: 1) Drain the scallops and prawns and chop into small pieces. 2) Beginning with scallops, place in oil and cook, until lightly browned, and strain. Continue with this procedure with the prawns, shallots, garlic and Serrano chillies

Hottest wings

1) In blender, puree all ingredients except for the chicken wings, being very careful of the hot peppers. Place chicken wings in a bowl and pour mixture on top, marinate wings overnight. 2) Heat Dutch oven with fry oil at 180C. 3) Remove win

Spicy Crab Noodles

In a heavy-bottomed frying pan or paella dish, fry the vermicelli in the olive oil, stirring from time to time, for a few minutes until they turn a rich golden colour. Transfer to a sieve, draining the vermicelli on kitchen paper and putting the oil

Prawn boil with clams and lemon

1) Fill a huge stockpot, preferably fitted with a basket insert, with about 2 liters of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than halfway. Squeeze the lemons into the wat

Foolproof Mexican rice ("arroz Mexicano")

1) Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 450ml of stock to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra stock to make 900ml of liquid. 2) In a large saucepan, heat the oil over med

Green chilli mashers

1) Heat a griddle or grill to medium-low. Rub the peppers lightly with the rapeseed oil and put on a sheet tray. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and

Casino El Camino: Amarillo burger

1) Preheat the oven to 240C/Gas 10. Place the serranos in a foil-lined baking tray and spray them lightly with oil. 2) Heat in the oven for 30 to 45 minutes or until the serranos are slightly browned. Allow to cool then chop and set aside. 3) For

Flank steak tacos with guacamole

1) Put the steak in a nonreactive dish and pour over the tequila, lime juice and olive oil. Turn to coat. Add the chilli powder, and use your hands to work it into the meat. Let stand about 1 hour. 2) Preheat the grill to high. Remove the steak fro

Smoked BBQ Brisket

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.Prepare the smoker according to manufacturer's directions. P

Watermelon gazpacho

1) In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. 2) Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. 3) Pour into chilled bowls and s

Chillout honeydew soup with ham

1) Chill four soup bowls in your refrigerator. 2) Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some

Salsa verde pueblera

1) Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer, uncovered, until their colour has changed and they are cooked and soft but not falling apart, about

Serrano ham and manchego cheese plate

1) Slice manchego into thin pieces, about the same size as the ham. Cut both the serrano and manchego into desired sized pieces. 2) Alternating the serrano and manchego, arrange the slices attractively around the platter. Can be assembled up to th

Bulgur Salad with Green Onion Vinaigrette

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and

Green coleslaw

1) In a blender, puree all the ingredients for the dressing until smooth. Set aside. 2) In a large bowl, combine the ingredients for the coleslaw. Gently fold in the dressing. 3) Refrigerate 1 hour. Gently toss before serving.

Steamed vegetables with ponzu sauce

1) For the sauce: Whisk all of the ingredients in a small bowl. Set aside. 2) For the vegetables: Pour 2.5cm or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set

Barbecued clams on the half shell with Serrano ham

1) Heat barbecue. 2) Place cockles on the grates of the barbecue, close the cover and cook until the cockles have opened. 3) Place a piece of Serrano ham into each of the cockles and drizzle with olive oil. Serve immediately.

Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar

Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon.

Rum glazed pork fillet with griddled pineapple relish

Relish: 1) Heat the griddle over high heat. 2) Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Griddle until golden brown on all sides. 3) Remove the pineapple from the griddle, dice finely and transfer to a bowl

Rum glazed pork tenderloin with grilled rineapple relish

For the pork:1) Preheat the griddle, high heat. 2) Brush the tenderloin with 2 tbsps of oil and season with salt and pepper. Griddle until crusty and charred on both sides and the internal temperature reaches 63C on an instant-read thermometer, brush

Spicy prawn and pork meatballs with rujak sauce

Meatballs: 1) Add the prawns, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, coriander, lime zest and juice and mix together until well combined. 2) Form the mixture into small balls using a scoop. Heat

Mother hen toast: gallina de madre

1) Preheat oven to 180 degrees C/Gas 4.2) Lay bread out on a baking tray and drizzle with olive oil, season with salt and pepper and toast lightly.3) Spoon a dollop of bechamel onto each toast. Arrange 2 slices of ham on each slice of toast and nestl

Prawn and pineapple not-so po' boys

1) In a large bowl, toss the prawns with a hefty sprinkling of salt and massage gently. Allow it to sit for 5 minutes then rinse. This helps plump the prawns, especially if they were previously frozen. 2) Add the Cajun seasoning to the prawns and le

Grilled tuna with hot pineapple-papaya salsa

1) Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness. 2) Meanwhile, i

Indian omelette

I thought that this was the only way to make an omelette until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish

Spinach tostadas with prawn and potatoes

1) Preheat the oven to 130C/Gas 1/2. Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. 2) Chop the spinach and

Sauteed Scallops with a Piquillo Pepper Purée

Piquillo pepper puree: 1) Roughly chop the onions, garlic, peppers, piquillos and coriander, then add all the puree ingredients into a food processor, except the olive oil and salt and pepper. 2) Pulse several times until all the ingredients have

Seared salmon with ponzu and baby pak choy

1) Whisk all of the ponzu sauce ingredients in a small bowl and set aside. 2) Pour 2.5cm or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the pak choy in a bamboo or collapsible steamer and cover. Set the steamer

Asian-style mussels

1) Heat the oil a large skillet, with a lid, over a medium heat. Add the shallots, ginger, garlic, lemongrass and chilli, and stir-fry until golden and aromatic, about 3 mins. 2) Add the water, fish sauce and sugar, stir and bring to a simmer. Add

Grilled Shrimp with Asian Style Cocktail Sauce

Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in adva

Classic Guacamole

Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste. Cut open the avocados, remove the stones and scoop out the flesh into the mortar (or into a large bowl if your mortar is small). Roughly mash

Halibut Green Curry

Preheat the oven to 175°.Combine the coriander, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to

Pork Tenderloin with Corn Panzanella Salad and Yoghurt with Mango

Preheat the oven to 300 degrees F.Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl

Roasted Tomato Salsa (Salsa Asada)

1. Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chilli and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes. 2. Transfer the vegeta

Guacamole

1. Put the avocados into a mixing bowl and mash with a fork until chunky. Add the garlic, serrano, lime juice and coriander and mix well until combined. Season with salt and pepper and serve immediately with tortilla chips.

Romesco-Topped Potato Bites

Combine the potatoes, 2 of the garlic cloves, the peppercorns and 1 teaspoon salt in a medium pot. Cover with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender when pierced with a thin knife, 12 t

Fried Olives

1) Heat oil to 180C. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.) 2) Drain the olives. Mix flour, garlic powder and chilli powder together and place in a shallow dish. Pour eggs into another dis

Shrimp Fra Diavolo

1. In a large sauté pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chilli flakes, garlic and serrano chilli. 2. Remo

Grilled Prawns in Lettuce Leaves with Serrano-Mint Sauce

1. Preheat the grill to medium-high. In a large bowl, toss prawns in oil and season with salt and pepper. Grill the prawns for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and

Chilled Avocado Soup

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes. Season with salt, to taste. Remove from the heat and set aside to cool.Put the avocados in a

Indian snack mix (chewda)

There are entire shops dedicated to this snack mix in India and it's one of our treasured snacks. The last time I was in India, we all walked to a neighbourhood pub, ordered a pitcher of beer and chowed down on a big bowl of Chewda. It usually consis

Slow-Cooker Braised Brisket (Machaca)

1. For the marinade, combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe