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Old world vegetable soup

Easy
1) Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. 2) Add the pasta and cook 10
Prep Time
10 mins
Cook Time
75 mins
Serves
4

Out-of-this-World Cajeta-Filled Cupcakes

Easy
1) Preheat the oven to 180°C. 2) Butter and flour a 12-cup muffin pan, or use paper cases. In a large bowl, combine the flour, baking powder and three-quarters of a teaspoon of salt. 3) In the bowl of an electric mixer, beat the sugar and b
Prep Time
25 mins
Cook Time
20 mins
Serves
12

The Whitehogg world championship steak marinade

Easy
1) Lay steaks on a flat surface. Lightly sprinkle dry ingredients onto the surface of each steak until the steak is completely covered. Rub dry ingredients into the steak by hand. Lightly pour cooking oil onto steak and rub into steak with hands. Fli
Prep Time
20 mins
Cook Time
25 mins
Serves
1

The WhiteHogg world championship steak marinade

Easy
1) Lay the steaks on a flat surface. Lightly sprinkle all the dry ingredients onto the surface of each steak until they are completely covered and rub into the steak by hand. 2) Lightly pour cooking oil onto the steaks and rub into the steak by han
Prep Time
20 mins
Cook Time
25 mins
Serves
2

Bobby's world famous steak rub from Mesa, Bar Americain and Bf Steak

Easy
Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.
Prep Time
1 mins
Cook Time
-
Serves
4

Thai Green Chicken Curry

Easy
Based on coconut milk, green chillies and coriander, which give the dish the green colour of its name, this curry is a favourite in many parts of the world, not just in Thailand. Meat or seafood is first fried in the paste and then simmered with adde
Prep Time
-
Cook Time
-
Serves
4

Pavlova

Easy
Pavlova is named after a beautiful Russian ballet dancer who toured in Australia and New Zealand. Raymond Blanc says, “This dessert has inspired chefs around the world and it is one of my favourites. I like my meringues to be huge and shaped naturall
Prep Time
-
Cook Time
-
Serves
4

Lime-Marinated Fish (Ceviche)

Easy
1. Cut the fish into 2cm cubes and place in a medium bowl. Rub with salt and leave for 2 minutes. 2. Add all the citrus, chilli and garlic and leave to marinate for 10 minutes. 3. Meanwhile, soak the red onion in iced water for 5 minutes, drain, th
Prep Time
-
Cook Time
-
Serves
2

Baba Ganoush

Easy
1. Cook the aubergines under a pre-heated grill, turning half way through cooking, until the skin has charred and the insides are very soft. This will take about 15-20 minutes. 2. Allow the aubergines to cool enough to handle then peel away the skin
Prep Time
-
Cook Time
15 mins
Serves
6

Theodoros Pirillos's The Golden Flip

Easy
Dry shake all ingredients. Shake again with ice. Serve straight up in a goblet glass. Recipe courtesy of: Theodoros Pirillos, A for Athens, Athens. Theodoros Pirillos represented Greece at the World Class Bartender of the Year final, 2013. NB:
Prep Time
5 mins
Cook Time
-
Serves
1

Beetroot Soup (Borscht)

Easy
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
Prep Time
-
Cook Time
-
Serves
4

Laura Schacht's La Caoba

Easy
Stir all the ingredients on ice. Serve in a simple tumbler on an ice-rock or ice-ball. Recipe courtesy of: Laura Schacht, Clouds Bar, Zurich. Laura Schacht represented Switzerland at the World Class Bartender of the Year final, 2013. Note: Cont
Prep Time
15 mins
Cook Time
-
Serves
1

Angus McGregor's Stewed Strawberry Cobbler

Easy
Muddle the citrus wedges. Pour all ingredients into a shaker and mix. Pour into a large wine glass. Recipe courtesy of: Angus McGregor, Hakkasan, Dubai. Angus McGregor represented the UAE at the World Class Bartender of the Year final, 2013. Note
Prep Time
15 mins
Cook Time
-
Serves
1

Hasse Bank Johansen's The Ancient Aztecs

Easy
Muddle the ingredients together. Shake. Double strain into a rocks glass. Recipe courtesy of: Hasse Bank Johansen, St Pauls Apothek, Aarhus. Hasse Bank Johansen represented Denmark at the World Class Bartender of the Year final, 2013. NB. Conta
Prep Time
5 mins
Cook Time
-
Serves
1

Chanchai Rodbamrung's Charlie Smith

Easy
Mix the ingredients well in a shaker. Strain into a cold Martini glass. Garnish with the fig and grape skewer. Recipe courtesy of: Chanchai Rodbamrung, Smith, Bangkok. Chanchai Rodbamrung represented Thailand at the World Class Bartender of the Ye
Prep Time
10 mins
Cook Time
-
Serves
1

Emil Seth Åreng's The Steamboat Alma

Easy
Stir all the ingredients with hand cut ice. Pour into a chilled Martini glass. Recipe courtesy of: Emil Seth Åreng, Rex Bar & Grill, Umeå. Emil Seth Åreng represented Sweden at the World Class Bartender of the Year final, 2013. Note: Contains 23
Prep Time
10 mins
Cook Time
-
Serves
1

Jenner Cormier's Jimmy Dean

Easy
Stir all the ingredients together. Rinse a crystal old fashioned glass with spruce water. Serve in the glass over cracked ice. Recipe courtesy of: Jenner Cormier, Noble, Halifax. Jenner Cormier represented Canada at the World Class Bartender of th
Prep Time
5 mins
Cook Time
-
Serves
1

Tsuyoshi Miyazaki's Melty Cîroc

Easy
Place all the ingredients in to a shaker. Shake with ice. Strain into a tea bowl. Serve with arrowroot sweets. Recipe courtesy of: Tsuyoshi Miyazaki, Nara Hotel, Nara-ken. Tsuyoshi Miyazaki represented Japan at the World Class Bartender of the Yea
Prep Time
10 mins
Cook Time
-
Serves
1

Moisés Sierra Sáenz's Angela

Easy
Shake all the ingredients together. Serve in a Martini glass rimmed with nutmeg and a cinnamon stick. Recipe courtesy of: Moisés Sierra Sáenz, Aurora, Mexico City. Moisés Sierra Sáenz represented Mexico at the World Class Bartender of the Year fin
Prep Time
10 mins
Cook Time
-
Serves
2

Zachary de Git's A Change of Hue

Easy
Stir together all the ingredients minus the syrup. Pour over the chilled syrup in front of the guest. Recipe courtesy of: Zachary de Git, The Tippling Club, Singapore. Zachary de Git represented Singapore at the World Class Bartender of the Year f
Prep Time
5 mins
Cook Time
-
Serves
1

Sung Min Park's Bori's Old Fashioned

Easy
Mix all the ingredients in a shaker. Pour over ice in a rocks glass. Add the garnish. Recipe courtesy of: Sung Min Park, Elbon the Table, Seoul. Sung Min Park represented South Korea at the World Class Bartender of the Year final, 2013. Note: C
Prep Time
5 mins
Cook Time
-
Serves
1

Brian Silva's Negroni Finis

Easy
Squeeze the passion fruit over a beaker of ice, add the Tanqueray, then add the other liquors by measure. Shake. Double strain into a tumbler of fresh ice and garnish with flicks of orange peel. Nominated by Spike Marchant, host of the World Class
Prep Time
10 mins
Cook Time
-
Serves
1

Jérôme Kaftandjian's Secret Corner 31

Easy
Stir all the ingredients in a classic mixing glass. Serve over ice in a vintage old fashioned glass. Garnish with a cherry. Recipe courtesy of: Jérôme Kaftandjian, Park Hyatt Vendôme, Paris. Jérôme Kaftandjian represented France at the World Class
Prep Time
5 mins
Cook Time
-
Serves
1

Atalay Aktas's My Destiny

Easy
Mash all the ingredients in a shaker. Double strain into a tumbler with one large ice cube. Garnish with the pepper, and a poem (optional!). Recipe courtesy of: Atalay Aktas, Schwarze Traube, Berlin. Atalay Aktas represented Germany at the World C
Prep Time
5 mins
Cook Time
-
Serves
1

Kirill Runkov's Barbarian Cocktail

Easy
Add ingredients to a shaker with ice. Shake and pour into a vintage pewter cup. Garnish with the Guinness tempura. Recipe courtesy of: Kirill Runkov, 22.13 Favourite Place, Moscow. Kirill Runkov represented Russia at the World Class Bartender of t
Prep Time
10 mins
Cook Time
-
Serves
1

Erik Lorincz's One Night

Easy
Shake the first five ingredients and strain into a sour glass. Garnish with the aromatic bitters and violet spray. Recipe courtesy of: Erik Lorincz, American Bar, The Savoy, London. Erik Lorincz, head bartender at the American Bar, was the winner
Prep Time
10 mins
Cook Time
-
Serves
1

Gareth Evans's Dill or No Dill

Easy
Place all the ingredients into a chilled shaker and shake. Fine strain into a coupette. Garnish with another sprig of dill pegged to the glass. Recipe courtesy of: Gareth Evans, Social Eating House, London. Gareth Evans represented the UK at the W
Prep Time
10 mins
Cook Time
-
Serves
1

Jeff Bell's Jan Collins

Easy
Add the first four ingredients to a shaker. Shake and strain into a Collins glass. Top with soda. Garnish with orange flicks and a brandied cherry. Recipe courtesy of: Jeff Bell, PDT, New York. Jeff Bell represented the USA at the World Class Bart
Prep Time
10 mins
Cook Time
-
Serves
1

Allanking Roxas's Public Enemy

Easy
Squeeze the ginger for its juice. Add all the ingredients into a shaker, add ice and shake. Pour into a chilled martini glass. Recipe courtesy of: Allanking Roxas, Dillingers 1903, Makati City. Allanking Roxas represented the Philippines at the W
Prep Time
10 mins
Cook Time
-
Serves
1

Hidetsugu Ueno's Innocent Love

Easy
Shake all the ingredients together. Pour into a chilled rocks glass. Recipe courtesy of: Hidetsugu Ueno, Bar High Five, Ginza, Tokyo. Hidetsugu Ueno is one of the renowned industry gurus on the judging panel of the World Class Bartender of the Yea
Prep Time
10 mins
Cook Time
-
Serves
1

Nabil Ben El Khattab's Oriental Martini

Easy
Muddle the coriander leaves and place all the ingredients in a shaker. Shake. Strain into a tall glass containing crushed ice. Recipe courtesy of: Nabil Ben El Khattab, Bodega Bar, Casablanca. Nabil Ben El Khattab represented Morocco at the World
Prep Time
10 mins
Cook Time
-
Serves
1

Carl Van Droogenbroeck's Last Call

Easy
Muddle one of the raspberries. Add the Johnnie Walker Gold Label Reserve and the liqueurs. Stir. Serve in a coupette with the other raspberry inside. Recipe courtesy of: Carl Van Droogenbroeck, Cocktails At Nine, Antwerp. Carl Van Droogenbroeck re
Prep Time
10 mins
Cook Time
-
Serves
1

Luke Ashton's New Frontiers

Easy
Place all the ingredients in to a shaker. Shake well and strain in to a tall glass over ice. Garnish with a mint sprig and half an orange wheel with cracked black pepper on it for aroma. Luke Ashton, Vasco, Sydney. Luke Ashton represented Austr
Prep Time
5 mins
Cook Time
-
Serves
1

Jad Ballout's Garcia's Fattoush Cup

Easy
Dry blend all the ingredients with a hand mixer. Shake the mix with ice. Pour into a pewter cup. Serve with crisp bread on the side. Recipe courtesy of: Jad Ballout, Garcia's Cantina y Cocteleria, Beirut. Jad Ballout represented Lebanon at the Wor
Prep Time
10 mins
Cook Time
-
Serves
1

Ricky Liau's The Tear Rock

Easy
Put all the ingredients into a shaker. First dry shake, then shake with ice. Strain into a tear glass. Garnish with a few mint sprigs. Recipe courtesy of: Ricky Liau, Mamoz, Hong Kong. Ricky Liau represented Hong Kong at the World Class Bartender
Prep Time
10 mins
Cook Time
-
Serves
1

Dominic Laverty's The Entente Cordiale

Easy
Blend all the ingredients (minus the water) together. Pour into a teacup and top-up with boiling water. Garnish with a lemon wedge spiked with cloves. Serve with gingerbread biscuits. Recipe courtesy of: Dominic Laverty, Princess Cruises, Global.
Prep Time
10 mins
Cook Time
-
Serves
2

Chimichurri Steak

Easy
1. Season the steak with salt and pepper and allow to come to room temperature. 2. Char the green chillies on a grill or over a flame, allowing them to burn a little. Cool, then deseed the chillies and add the flesh to a small blender along with the
Prep Time
-
Cook Time
-
Serves
4

Mattia Pastori's Perfect TTT

Easy
Smoke the tea using a chef’s smoking gun to scent the glass. Pour the Tanqueray No. Ten into a tall glass with ice. Add the tonic to taste. Garnish with grapefruit peel. Recipe courtesy of: Mattia Pastori, Bamboo Bar, Milan. Mattia Pastori represe
Prep Time
15 mins
Cook Time
-
Serves
1

Tim Philips's Rhubarb Fizz

Easy
Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda. Recipe courtesy of: Tim Philips’s, Bulletin Place, Sydney. Tim Ph
Prep Time
10 mins
Cook Time
-
Serves
1

Le Thanh Tung's Chill De Luxe

Easy
Muddle the thyme leaves in the lychee liqueur. Pour in the Cîroc vodka, syrup, purée and juice. Shake well with ice. Strain into a Martini glass. Recipe courtesy of: Le Thanh Tung, Chill Skybar, Ho Chi Minh City. Le Thanh Tung represented Vietnam
Prep Time
10 mins
Cook Time
-
Serves
1

Tom Macy's The Green Giant

Easy
Halve and muddle 4 of the peas with the tarragon in the simple (sugar) syrup. Add the remaining liquids and shake. Strain into a double rocks glass with crushed ice and garnish with the remaining peas. Nominated by Julie Reiner, a judge at the Wor
Prep Time
-
Cook Time
-
Serves
1

José Maria Garces Cadavid's The Golden Chest

Easy
Pour all the ingredients into a shaker. Shake well and stir. Pour into a chilled snifter glass. Present with the Zacapa in a shot glass for the customer to float, or lower in to the cocktail. Recipe courtesy of: José Maria Garces Cadavid, La Pa
Prep Time
5 mins
Cook Time
-
Serves
-

Diego Barcellos De Carvalho's Moorea Volcano

Easy
Mix all the ingredients in a shaker. Serve over ice in a tall glass. Accompany with dragon fruit and papaya pieces drizzled with coriander seed syrup. Recipe courtesy of: Diego Barcellos De Carvalho, Restaurante Mr Lam, Rio de Janeiro. Diego Ba
Prep Time
5 mins
Cook Time
-
Serves
1

Kester Blake's Rose Label

Easy
Brew the green tea and allow to infuse with rosebuds. When cool, shake together the first four ingredients. Spray a rocks glass with orange bitters. Add ice to the glass and then pour in the cocktail. Garnish with citrus zest. Recipe courtesy of:
Prep Time
10 mins
Cook Time
-
Serves
1

Bayu Wiseso Pandu Resi's Gin and Juice

Easy
To make your own sweet and sour mix, add 2 tablespoons of sugar to 225ml of lemon juice and stir. Muddle all the ingredients together. Strain into a highball glass with ice. Recipe courtesy of: Bayu Wiseso Pandu Resi, Ku De Ta, Denpasar, Bali. Ba
Prep Time
15 mins
Cook Time
-
Serves
1

Chicken Pad Thai

Easy
1. Slice the chicken into thin strips and marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour. 2. Boil the noodles in salted boiling water, cooking according to the packet instructions, then drain. 3. Heat a wok un
Prep Time
-
Cook Time
-
Serves
2

Chocolate Brownies

Easy
1. Preheat the oven to 160°C and line a large, deep baking tray with non-stick baking paper. 2. In a medium glass or metal bowl, over simmering water, or in a bain marie, melt the 350g plain chocolate and butter together. Stir in the cocoa powder, d
Prep Time
-
Cook Time
-
Serves
-

Simon Crompton's The Johnnie Wayne

Medium
Dip the cherries in angostura bitters and flambée. (For an at home alternative buy pre-soaked cherries). Muddle all the ingredients. Shake with ice. Fine strain into an old fashioned glass. Garnish with additional cherries and flamed orange z
Prep Time
10 mins
Cook Time
-
Serves
1

Martha Erroa's Ketel One Martini

Easy
Shake the Ketel One and Martini Rosso in a chilled shaker. Pour into a Martini glass. Gently pour the Aperol down a bar spoon so it rests at the bottom of the glass. Grate zest from the orange over the cocktail to garnish. Recipe courtesy of: M
Prep Time
10 mins
Cook Time
-
Serves
1

Victor Yang's Royal Violet Sangria

Easy
Muddle the grapes, having removed the pips first to avoid bitterness. Mix the first four ingredients. Pour a small amount of champagne into a silver coupe glass. Add the Cîroc mix and top with more champagne if necessary. Serve with some Kyoho grape
Prep Time
10 mins
Cook Time
-
Serves
1

Enrique Ignacio Auvert's Charlie Parker

Easy
Dry shake all the ingredients in a chilled shaker. Double strain into a chilled silver flute glass. Top-up with crushed ice. Garnish with a Saril flower, mint leaf and cinnamon stick. Serve with a silver bombilla straw and a glass of water. Rec
Prep Time
10 mins
Cook Time
-
Serves
1

David Rios's Aroma

Easy
Shake all the ingredients together (except the coconut cream) and pour into a wine glass. Shake the cream in a shaker to give it volume and gently pour it over a barspoon to form a layer on top. Garnish with a grated coffee bean and then rest a mint
Prep Time
15 mins
Cook Time
-
Serves
1

Mario Seijo's Ketel One Vramble

Easy
Muddle three blackberries in a tall glass. Add crushed ice, the cinnamon-infused simple syrup and citrus juice. Add the Ketel One. Top off with more crushed ice. Top with the citrus soda. Garnish with the remaining blackberries and the cinnamon stick
Prep Time
10 mins
Cook Time
-
Serves
1

Cross Yu's Kiss Above The Clouds

Easy
Pour all the ingredients into an ice-filled mixing glass. Stir until well chilled. Cross freezes the bottle of Zacapa in advance to ensure the optimum temperature is reached quickly while avoiding too much dilution. Strain into an old fashioned g
Prep Time
5 mins
Cook Time
-
Serves
1

Bert Jachmann's Asiation

Easy
To make the infused gin, add 6 tablespoons of jasmine tea to a 700ml bottle of Tanqueray Ten, infuse for 2 hours and fine strain back into bottle. Pour all ingredients into a shaker and dry shake. Then add plenty of ice cubes and shake hard. Fine
Prep Time
10 mins
Cook Time
-
Serves
1

Nick Koumbarakis's The Alexander Sidecar

Easy
Gently press the cardamom pods in a steel shaker. Add the remaining ingredients and shake with ice. Fine strain into a vintage stainless steel coupe. Serve on a silver tray with a bamboo dish of high quality dark chocolate, an orange zest and a fe
Prep Time
15 mins
Cook Time
-
Serves
1

Jason Clark's Kissed By Marilyn

Easy
Combine all the ingredients in a shaker using a stick blender. Hard shake with large hand cut ice. Pour into a chilled crystal martini glass. Garnish with crumbled ‘stardust’ meringue and salted Johnnie Walker Gold Label Reserve toffee crystals on t
Prep Time
10 mins
Cook Time
-
Serves
1

Spiced Fried Plantain

Easy
1. Peel the plantain by cutting off the tips on each end and slicing through the skin lengthways, then use your hands to peel off the skin. 2. Cut the plantains through the middle lengthways into two long halves and dice those halves into 2cm squa
Prep Time
-
Cook Time
-
Serves
6

Edwin Castillo's Don Julio a la Perfeccion

Medium
Make a hot steam infusion of the Grand Marnier, tonga juice and the jalapeño pepper juice and allow to infuse for 20 minutes. Allow to cool and place with the other ingredients in a shaker and shake with ice. Double strain into a chilled Mart
Prep Time
10 mins
Cook Time
-
Serves
-

Irish Stew

Easy
1. Peel and cut the Desiree potatoes, carrots, and celery into 2cm cubes and set aside. 2. Slice the cabbage in a Kenwood food processor using the thin slicing plate, remove to a bowl and set aside. 3. Slice the onions and garlic in the food pr
Prep Time
-
Cook Time
60 mins
Serves
4

Clark Jiménez Alvarado's Salt Air Naranjilla Margarita

Medium
*Clark recommends using an orange and extra lemon if a naranjilla is not available. To create the salt air whisk 1 litre of water, 20g salt and 2g sucrose (available online from catering suppliers) into a foam. Shake all the ingredients (minu
Prep Time
15 mins
Cook Time
-
Serves
1

Salvatore Calabrese's Blood 'n' Sand

Hard
First create the orange foam to ensure it can be chilled in a refrigerator before use. Pour all the ingredients into a gas canister charged with 2 Nitrogen Dioxide bulbs. Pour 9cl of the aged cocktail into a mixing glass filled with ice and stir wel
Prep Time
20 mins
Cook Time
-
Serves
1

Varun Sudhakar's AB Cocktail

Easy
Pre-prepare the tea reduction by infusing loose Darjeeling tea in freshly boiled water. Simmer to reduce and add sugar to taste, double strain and allow to cool. Smoke a Martini glass with cinnamon. Add ice, sugar syrup, lemon juice, the tea reducti
Prep Time
15 mins
Cook Time
-
Serves
2

Mauritian Mutton Curry

Easy
Mutton is a wonderfully rich meat that can handle lots of chilli really well. This is the winning dish that I cooked in the final of MasterChef - I never thought that our family's classic curries would be enough to secure me the title! This tastes b
Prep Time
-
Cook Time
180 mins
Serves
-

Caesar Salad

Easy
1. To make the Parmesan crisps, preheat the oven to 180°C. Line a baking tray with non-stick baking paper. Sprinkle the Parmesan to form 8 rounds on the baking tray. Season with pepper and sprinkle with poppy seeds. Bake for 8 to 10 minutes until the
Prep Time
-
Cook Time
-
Serves
6

Pork and Bean Stew (Cassoulet)

Easy
1. Stud the onion with the cloves. Place in a large saucepan with the water, haricot beans, bouquet garni and sausages and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the sausages are cooked. Strain, reserving the stock. 2
Prep Time
-
Cook Time
-
Serves
-

Monica Berg's Top of The Hops

Easy
Monica makes her homemade cedar-wood syrup by placing 500g of caster sugar in a bowl, adding 3 drops of cedarwood essential oil (food grade) and then stirring to combine. She then leaves the mixture to rest for 5 minutes before adding 250g hot water
Prep Time
20 mins
Cook Time
-
Serves
1

Caramel Biscuits (Alfajores)

Easy
1. In a bowl whisk the flour, cornflour, bicarb and baking powder. 2. In another bowl, beat the butter and sugar with an electric mixer until light and creamy. Add the egg yolks one at a time, then add the vanilla and milk. 3. Gently fold in the fl
Prep Time
-
Cook Time
-
Serves
18

Ivar de Lange's Mary One

Easy
To make the artichoke infused Ketel One, Ivar boils the heart and 25 leaves of a ripe and fully-grown Dutch artichoke for 30 minutes ‘to get the juices out’. He then peels the leaves, cuts the heart out and lets them rest in a litre of Ketel One vodk
Prep Time
10 mins
Cook Time
-
Serves
1

Bunny Chow

Easy
For the slaw: 1. Grate the carrot and the red cabbage, then finely slice and add the chilli and spring onion, finally, add the coriander and mix together. Chill in the refrigerator until you are ready to use. For the sauce: 1. Place the chunks of
Prep Time
-
Cook Time
-
Serves
5

Tarka Dhal

Easy
1. Place the split peas and lentils in a sieve and wash under running cold water. Put into a large saucepan with 900ml water and bring to the boil. Skim off any froth that rises to the surface. Stir in the turmeric, then cover the pan and simmer, sti
Prep Time
-
Cook Time
-
Serves
4

Jam Roly Poly

Easy
1. Attach the knife blades to a Kenwood food processor. Add the flour, baking powder, salt, lemon zest and suet and process to combine. 2. With the machine running, gradually add enough milk until a dough is formed. 3. Wrap the dough in cling f
Prep Time
-
Cook Time
60 mins
Serves
6

Baklava

Medium
1. Preheat oven to 180°C. 2. Chop the nuts finely or use a food processor to blitz them up. 3. Place the sugar, water and juice of the lemon in a saucepan, bring to the boil, then simmer for 30 minutes until it is thick enough to coat a spoon. 4.
Prep Time
-
Cook Time
-
Serves
-

Lamb Tagine

Easy
1. Place diced lamb in a bowl, toss with 2 tbsp of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. 2. A
Prep Time
-
Cook Time
140 mins
Serves
-

Classic American Cheesecake

Easy
1. Start by making the base. Smash up the biscuits in a plastic bag or whizz into crumbs in a food processor, then place in a medium bowl and combine with the sugar and melted butter. Press the mixture into the base of a non-stick 23cm cake tin with
Prep Time
-
Cook Time
-
Serves
-

West Indian Pepperpot with Spiller’s Dumplings

Easy
This is a warming winter vegetarian dish with a kick! It is usually made using offcuts of beef, usually beef shin, and other meats can be used, but I think during the cold, wet months, we can get enough flavour from the wonderful root vegetables in s
Prep Time
-
Cook Time
40 mins
Serves
-

Persian Lamb and Herb Stew (Ghormeh Sabzi)

Easy
1. Heat 1 tablespoon of oil in a large frying pan and gently fry the onion until soft and beginning to brown. 2. Sear the lamb in the onion mixture for just a minute or two. Add the turmeric and make sure you've coated your lamb with it. Transfer
Prep Time
-
Cook Time
210 mins
Serves
4

Spiced Minced Meat Bake (Bobotie)

Medium
1. Preheat the oven to 180°C. Attach the knife blades to the Kenwood Multipro food processor. 2. Peel the onion and cut in half, and deseed the chilli. Place into the food processor and pulse until finely chopped. Take out of the bowl and reserve. A
Prep Time
-
Cook Time
-
Serves
4

Cornish Pasty

Easy
1. To make the pastry, sift the flour and salt in a medium bowl. Cut the butter into roughly 2cm cubes, add to the flour and mix with your fingertips, making sure there are still small pieces of butter throughout. Make a well in the centre and slowly
Prep Time
-
Cook Time
45 mins
Serves
4

Falafels

Medium
1. Place the chickpeas in a very large bowl and pour lots of cold water over them. Leave to soak for at least 6 hours or overnight. 2. Drain the chickpeas thoroughly and place in a Kenwood food processor. Add parsley, garlic, onion and spices and
Prep Time
-
Cook Time
5 mins
Serves
8

Gazpacho

Easy
1. Cut the bread into small pieces and place in a bowl. Sprinkle with the vinegar, pour over the water and drizzle over 4 tbsp olive oil. Leave to soften while you prepare the rest of the soup. 2. In a Kenwood blender, combine the tomatoes, cucumb
Prep Time
-
Cook Time
-
Serves
-

Chai Tiramisu with Vanilla & Rum

Easy
This is a twist on the Italian classic, with tropical flavours and subtle spice from the chai tea. It’s a perfect pick-me-up with a dash of sunshine. 1. Brew 3 chai teabags with 200ml boiling water and allow to steep for around 5 minutes, then remov
Prep Time
-
Cook Time
-
Serves
-

Sticky Toffee Pudding

Easy
The ultimate comfort food! This pud is a rich, moist cake made studded with soft dates which is drenched in toffee sauce at the end of cooking. No pub lunch or Sunday roast is complete without a large helping of Sticky Toffee Pudding to finish the me
Prep Time
-
Cook Time
-
Serves
6

Sweetcorn Ice Cream

Easy
The idea of sweetcorn in a dessert may sound a little unusual but it has been a favourite ice cream flavour in Latin America for generations. The natural sweetness in the corn means that less sugar is added to the custard. Infusing the milk and cre
Prep Time
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Cook Time
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Serves
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Brazilian Coxhinas

Medium
1. Preheat the oven to 180°C. In a medium bowl, mix the chicken thighs with the paprika, garlic powder, and olive oil and season with salt and pepper. Place in a roasting tin, cover with foil and roast for 45 minutes. 2. Allow to cool a little, re
Prep Time
-
Cook Time
50 mins
Serves
18

Beef Wellington

Medium
1. Soak the porcini mushrooms in cold water for 20 minutes. Meanwhile, heat the butter and saute the onion and chopped mushrooms slowly until soft and the liquid has evaporated. Leave to cool. 2. Heat the oil until hot in a large non-stick frying pa
Prep Time
-
Cook Time
-
Serves
6

Miso Black Cod

Easy
Black cod is steeped in Miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish. This is a favourite of Robert De Niro’s, who often eats it with sake in hand. This recipe also
Prep Time
-
Cook Time
15 mins
Serves
4

Pork Feijoada

Medium
1. Soak the black beans in plenty of cold water overnight. 2. Drain the beans and place in a deep, heavy-based pan. Cover with fresh water about 5cm above the beans. Add the ribs and bay leaves. 3. Bring to the boil, reduce the heat and simmer
Prep Time
-
Cook Time
140 mins
Serves
4

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