Crispy curried coconut prawns

Pour Yorkshire pudding batter into an oven dish and bake for a giant, fluffy take on the classic. We love the addition of fresh herbs.

Skewer each length of tofu with a soaked skewer. In a flat dish whisk garlic, soy and rice vinegar. Swirl tofu skewers to coat, then cover and chill for 1 to 6 hours. Preheat oven to 400 °F and line a baking tray with parchment paper. Whisk

Fresh herbs transform this burger into a gourmet delight.

1. Cook the bacon and sausages either in a frying pan or under the grill. You want the sausages to be cooked through and the bacon to still have a little bit of give to it, so that it hasn’t crisped up entirely. 2. Fry the mushrooms and black pud

Preheat the oven to 180°C gas mark 4. Grease eight 200ml mini pudding basins or ramekin dishes and line each base with a small circle of greaseproof paper (this is time consuming but vital if you want to turn the puddings out intact!). Put the

The key to a fluffy Victoria Sponge is to use equal quantities of flour, sugar and margarine, plus eggs and baking powder in the batter.

Soft-centred eggs encased in black pudding and breadcrumbs.

1. Preheat the oven to 200°C. Line a sheet pan with parchment paper. 2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butte

Preheat oven to 190°C.In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on

Heat oven to 200°C, gas 6. Place the Sausage meat into a bowl with the garlic and parsley. Mix well and add the Tabasco® Sauce. Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along

Pork spiced with delicious Thai curry paste encases soft-centered eggs.

Get inventive with your party food and try these soft sweet sliders.

1. For the crème patisserie: Whisk together the milk and vanilla seeds and warm in the microwave. Do not allow it to boil. 2. Whisk the egg yolks and sugar together until pale yellow and has the consistency of custard. Whisk in flour and cornflour

For the Smoked Salmon and Cucumber: Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve. For the Shrimp &

Whip up an extra special Boxing Day breakfast with this spicy frittata.

Use up leftover Christmas dinner in this classic British brunch.

1. Preheat the oven to 175°C. 2. Grease the moulds of a cupcake tray with melted butter. 3. Brush squares of filo pastry with melted butter and carefully push into each mould. 4. Repeat with a further two squares of filo pastry until you have 10

This twisted biscuit dough is infused with peppermint for real candy cane flavour.

Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C (140°C Fan, 300°F, Gas Mark 2). Grease and line a 19cm (7in) square cake tin, and wrap the sides in a double layer of brown paper. In a mixing bowl, cream the

Preheat the oven to 170°C (150°C fan assisted oven, 325°F, gas mark 3). Lightly spray 9 x 115ml (4fl.oz) baking moulds or muffin tins with Cake Release Spray. Mix the dried fruit with the Natural Sicilian Lemon Extract and orange liqueur, and set asi

Preheat the grill to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 260ml very hot water, cover with cling film and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes. Stir

Special equipment: cheesecloth and a fine-mesh strainer Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl. Bring a large pot of water to a boil. Add the soba and cook according to the package directions. Dra

This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.

To make the batter, pour the flour in a bowl. Mix the egg in a separate bowl and add the water. Slowly pour the water/egg mixture into the flour and lightly mix. The batter should still be slightly lumpy. Season. To make the broth, pour all the ingre

Recipe Courtesy of Food Network Specials

oss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible. Meanwhile, make the salsa. Preheat the barbecue to a high heat, lay the tomatoes, chillies and spring onions on th

First, make the lemon mayonnaise. Whisk two egg yolks in a small mixing bowl. Slowly trickle in the oils whilst constantly whisking until you have a thick emulsion. Then, whisk in the lemon zest and juice and season to taste with sea salt. This mayon

Cono Sur wine pairing: Match delicate prawns with a bottle of Viognier for hints of spice and toasted nuts.

Pad thai: 1) Heat the oil in a wok. Add the garlic and stir fry until golden brown. Add the meat and prawns and keep stirring until the prawns changes color. Remove the prawns to prevent overcooking and set aside.   2) Add the noodles. They wil

A protein-packed snack or part of lunch.

To make the dressing simply bung all the ingredients into a food processor and blitz until finely ground. You can also do this by hand by chopping everything finely, or the old traditional way of using a pestle and mortar. Heat a tbsp oil in a l

1. For the marinade, mix all of the ingredients together and coat prawns. Leave to one side for 10 minutes. 2. Pre heat the oven to 220°C cook the prawns for 8 to 10 minutes. 3. For the sauce, place all of the ingredients (apart from the bu

Andy Bates's take on the classic Boston Clam Chowder.

The hot, sweet and sour vinaigrette transforms this simple-looking salad.

1. Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. Rinse thoroughly in cold water and drain well and place in a bowl. 2. Heat the oil in a wok or frying pan, add the pork, garlic, ginger, chillies and su

Heat grill to high and grill seafood on each side, turning once, for about 4 minutes. Remove from heat and cool. Cut seafood into bite-size pieces. Toss with remaining ingredients and season to taste and chill. If

Start the date off on the right foot with Jun Tanaka?s beautiful canapé.

For the prawns: In a large bowl, combine the prawns with the soy sauce, Ginger-Garlic Paste, sambal and cornflour. Mix well to coat the prawns. Cover and refrigerate for 15 minutes.For the egg crepes: In a bowl, whisk together the eggs, soy sauce and

Heat the oil in a large pan and tip in the tender chunks of chicken, with the onion and fry for 3-4 minutes until the chicken is lightly browned. Add the rice and mix until its coated in the oil. Pour in the Smoky BBQ Fajita Seasoning Mix and stir

Peel, de-vein and rinse the prawns. Mix them with salt to taste, 1 tsp of the turmeric and half the lime or lemon juice, and leave to marinate for 10-15 minutes. Meanwhile, heat the oil in a pan until hot and add the mustard and cumin seeds. Once