Split (1)

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title stringlengths 3 122	ingredients listlengths 2 76	method listlengths 1 39
Welsh cakes with roasted apricots and Welsh cake ice cream	[ "225g/8oz self-raising flour, plus extra for dusting", "Â½ tsp mixed spice", "pinch of salt", "85g/3oz caster sugar", "1 lemon, zest only", "115g/4oz butter", "85g/3oz sultanas", "1 large free-range egg, beaten", "milk if needed", "lard, for greasing", "175g/6oz free-range egg yolks", "90g/3Â½oz caster sugar", "375ml/13fl oz whipping cream", "125ml/4fl oz milk", "1 vanilla pod, split lengthways and seeds scraped out", "ground cinnamon", "freshly grated nutmeg", "12 apricots, halved and stoned", "1 tbsp caster sugar", "knob of unsalted butter" ]	[ "First make the Welsh cakes. Sift the flour, mixed spice and salt into a bowl and stir in the sugar and lemon zest. Rub in the butter until the mixture has a crumb-like texture. Add the sultanas and mix together, then mix in the beaten egg using a fork. Gather into a dough. If too dry add a dash of milk.", "Turn the dough onto a lightly floured board and roll out to about 5mm/Â¼in thick. Using a large side plate or a 10cm/4in round plain cutter, cut out four rounds. You also need to cut out four 2cm/1in rounds. Cut the remaining dough into rounds or other shapes of any size, re-rolling the trimmings as necessary (these cakes will be used for the ice cream).", "Lightly grease a griddle with lard, then heat on a low heat. Start with a cake or two for the ice cream to test the heat of the griddle. Lightly cook all the cakes for 20-30 seconds on each side or until golden brown. Leave to cool.", "To make the ice cream, beat together the eggs and sugar in a bowl until pale. Put the cream and milk in a saucepan and scrape in the seeds from the vanilla pod together with the pod. Heat until it just comes to the boil, then pour a little over the egg mixture and whisk together.", "Pour this mixture into the rest of the hot cream mixture in the pan and cook, stirring, until thickened enough to coat the back of a wooden spoon. Take care not to let the custard boil. Remove from the pan and cool over ice, then strain.", "Churn the custard in an ice cream machine. Just as it is ready, sprinkle in 300g/10Â½oz of crumbled Welsh cakes and finish with ground cinnamon and nutmeg to taste. Transfer to a container and freeze for about two hours to harden.", "For the apricots, cook the apricots with the sugar and butter until soft.", "To serve, spoon the warm apricots on top of the large Welsh cakes. Add a scoop of ice cream to each plate and garnish each with a small Welsh cake." ]
Whole baked sea bream with a spinach, new potato and parsley salad	[ "2 whole sea bream, gutted and cleaned", "2 garlic cloves, peeled and roughly chopped", "1 red chilli, finely sliced", "1 small onion or leek, thickly sliced", "2 tbsp chopped flatleaf parsley", "1 lemon, sliced", "1 tbsp chopped thyme leaves", "100ml/3Â½fl oz white wine", "50ml/2fl oz olive oil", "200g/7oz new potatoes", "50g/1Â¾oz baby spinach", "2 tbsp flatleaf parsley, roughly chopped", "salt and black pepper", "3 tbsp olive oil", "1 tbsp white wine vinegar", "1 tsp Dijon mustard" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "For the baked sea bream, stuff the cavity of the fish with the garlic, red chilli, onion (or leek), parsley and half of the sliced lemon. Put the fish on a baking tray and place the remaining lemon slices and thyme leaves on top. Pour over the white wine, drizzle with olive oil and cover with aluminium foil.", "Bake for 10-15 minutes (depending on the size of the fish), or until the fish is cooked through.", "For the spinach, new potato and parsley salad, heat a pan of boiling water and cook the potatoes for 10-15 minutes. Drain and place into a large serving bowl.", "Add the baby spinach and parsley. Stir and season to taste with salt and pepper.", "In a small bowl, add the olive oil, white wine vinegar and Dijon mustard and whisk to combine. Pour the dressing over the salad just before serving.", "To serve, place the whole sea bream on a serving dish and serve the salad alongside." ]
Parsley, tomato and bulgar wheat salad	[ "30g/1Â¼oz fine bulgar wheat", "600g/1lb 5Â¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/Â¼in square", "Â½ bunch spring onions, trimmed and very thinly sliced", "2 bunches flatleaf parsley, (about 400g/14lbÂ¼oz on the stalk), very finely chopped", "small bunch mint, (about 70g/2Â½oz on the stalk), leaves only, very finely chopped", "Â¼ tsp ground cinnamon", "Â½ tsp ground allspice", "Â½ tsp finely ground black pepper", "salt", "1 lemon, juice only", "5 tbsp extra virgin olive oil", "4 Little Gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried)" ]	[ "Rinse the bulgar wheat in several changes of cold water, drain well and put in a large salad bowl.Spread the diced tomatoes and their juice over the bulgar then add the sliced onions. Put the chopped parsley over the spring onions, looking out for big pieces, if there are any, take them out and chop them finely. Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften.", "Season with cinnamon, allspice, pepper and salt to taste. Add the lemon juice and olive oil and mix well together. Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves." ]
Aromatic beef curry	[ "125ml/4fl oz ghee or vegetable oil", "400g/14oz beef braising steak, diced into 3cm chunks", "1 medium onion, diced", "2 garlic cloves, finely chopped", "1 tsp ground cumin", "1 tsp ground coriander", "1 tsp ground turmeric", "1 tsp ground black pepper", "1 tsp chilli powder", "Â½ tsp ground ginger", "3 cloves", "3 cardamom pods (optional)", "Â½ tsp ground cinnamon", "Â½ x 400g/14oz can chopped tomatoes", "125g/4Â½oz natural yoghurt", "1 tbsp vinegar", "salt", "pinch sugar" ]	[ "Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.", "Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.", "Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar.", "Return the pan to the heat, bring back to the boil and simmer, covered, for 1Â½ hours, or until the meat is tender." ]
Spiced cauliflower	[ "2 tbsp ghee or vegetable oil", "2 tsp chilli powder", "2 tsp ground cumin", "2 tsp ground coriander", "2 tsp turmeric", "2 tsp ground black pepper", "1 cauliflower, broken into small florets", "25g/1oz tamarind paste (optional)", "250ml/9fl oz boiling water", "1 tbsp vinegar", "salt" ]	[ "Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.", "Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender." ]
Bengali butternut squash with chickpeas	[ "3 tbsp vegetable oil", "large pinch ground asafoetida", "1 bay leaf", "Â½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice", "1-2 mild dried red chillies", "1 small onion, chopped", "Â½ tsp ground turmeric", "2 level tsp ground cumin", "1 heaped tsp ground coriander", "2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)", "500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1Â½in cubes", "200ml/7fl oz boiling water", "200g/7oz canned chickpeas, drained and washed", "1 tsp ground garam masala", "1 tsp ground fennel seeds", "salt, to taste", "sugar, to taste" ]	[ "Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.", "Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown.", "Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes.", "Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.", "Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately." ]
Bengali-style aubergine cooked in yoghurt	[ "400g/14oz small Japanese-style aubergines, thinly sliced into rounds", "good pinch ground turmeric", "salt, to taste", "Â½ tsp red chilli powder", "2 tbsp vegetable oil", "250ml/9fl oz plain yoghurt", "1-1Â½ tsp sugar", "1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar", "handful fresh coriander leaves, chopped, to garnish" ]	[ "Dust the aubergine slices with the turmeric, salt and half the red chilli powder.", "Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside.", "In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes.", "Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.", "Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander." ]
Charentais melon rasayana	[ "225g/8oz Charentais melon flesh, skin removed, chopped", "225ml/8fl oz fresh or canned coconut milk", "2 tbsp sugar, or to taste", "1 pomegranate, fleshy seeds only", "2 handfuls crushed ice", "1 handful flaked almonds, lightly toasted in the oven until just golden" ]	[ "Place the melon pieces into a deep bowl. Using your fingers, crush them so that they are no longer regular in shape and start to leak out their wonderful juice, but do not let them become mushy.", "Add the coconut milk and sugar and mix well. The colour should be a beautiful pale peach.", "Stir in the pomegranate seeds and chill in the fridge until ready to serve.", "To serve, place a tablespoon of crushed ice in the bottom of each of six serving bowls and top with the rasayana. Sprinkle over the flaked almonds." ]
Chicken with spinach	[ "500g/1lb 2oz spinach leaves, washed", "4 tbsp vegetable oil", "3 cardamom pods", "2 bay leaves", "5cm/2in piece cinnamon stick", "3-4 green chillies, pricked with a knife", "1 large onion, chopped", "2cm/Â¾in piece ginger, peeled and chopped", "1 head garlic, peeled, cloves left whole", "3 large tomatoes, cut into quarters", "800g/1lb 12oz chicken pieces, skin removed", "2 tsp ground coriander", "1Â½ tsp garam masala", "salt and freshly ground black pepper", "4 tbsp plain yoghurt, stirred", "basmati rice, cooked according to packet instructions, to serve" ]	[ "In a food processor, blend the spinach to a purÃ©e using one or two tablespoons of water to loosen the mixture. Set aside.", "Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.", "Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.", "Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.", "When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.", "Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.", "Stir in the spinach purÃ©e and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice." ]
Chopped salad with peanuts	[ "1 tomato, finely chopped", "4 tbsp finely chopped cucumber", "1 green chilli, finely chopped", "2 tbsp finely chopped onion", "handful coriander leaves and stalks, chopped", "2 tbsp salted peanuts, roughly chopped", "1 heaped tbsp desiccated coconut", "Â¼ tsp grated ginger", "salt, to taste", "1 tsp vegetable oil", "Â¼ tsp mustard seeds", "few curry leaves", "1 tbsp lemon juice, or to taste" ]	[ "For the salad, mix together all the salad ingredients in a bowl.", "For the spices, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir.", "To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary." ]
Creamy lentils and rice	[ "1 tsp ghee or butter", "Â½ tsp cumin seeds", "Â½ small onion, chopped", "Â½ tsp chopped fresh ginger", "1 green chilli, whole (optional)", "Â½ garlic clove, finely chopped", "salt, to taste", "35g/1Â¼oz white basmati rice, washed", "35g/1Â¼oz split green lentils", "Â¼ tsp ground turmeric", "Â¼ tsp garam masala", "Â½ tsp freshly ground black pepper" ]	[ "In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft.", "When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water.", "Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes.", "Once tender, stir in the garam masala and pepper and serve." ]
Fennel seed drop-biscuits	[ "80g/2Â¾oz plain flour, sifted", "70g/2Â½oz caster sugar", "2 tbsp skimmed milk powder", "140ml/5fl oz milk", "1 brown cardamom pod, seeds removed and ground to a powder in a pestle and mortar", "1Â½ tsp fennel seeds, ground to a powder in a pestle and mortar", "pinch of salt", "1 tbsp ground almonds", "2 tbsp butter, melted", "4 tbsp ghee or vegetable oil, for frying" ]	[ "Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and melted butter in a bowl. Leave to rest for ten minutes.", "Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. Fry over a moderate heat for about 1-2 minutes, turning once, until golden on both sides.", "Remove from the pan and drain on kitchen paper. Serve while still slightly warm." ]
Green chutney	[ "80g/2Â¾oz fresh coriander leaves and stalks, washed", "20g/Â¾oz fresh mint leaves, washed", "1 garlic clove, peeled and roughly chopped", "2.5cm/1in piece fresh ginger, peeled and roughly chopped", "Â½ small onion, chopped", "1-2 green chillies, or to taste, seeds removed, chopped", "15 raw pistachio nuts, shells removed, chopped", "2 tbsp lemon juice, or to taste", "salt, to taste", "3 tbsp water" ]	[ "Place all the ingredients into a food processor and blend until smooth." ]
Green coconut fish curry	[ "2 tbsp vegetable oil", "Â½ tsp brown mustard seeds", "4 cloves", "6 green cardamom pods, lightly crushed", "1 large piece cinnamon stick", "1 small onion, finely chopped", "5cm/2in piece fresh ginger, peeled and quartered", "2 large garlic cloves", "1 tsp ground coriander", "300ml/10Â½fl oz coconut milk", "2-4 green chillies, left whole", "salt, to taste", "100ml/3Â½fl oz water", "10 curry leaves (available from some supermarkets and Asian grocers)", "Â½-1 tsp freshly ground black pepper", "Â¾ tsp garam masala", "500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces", "2-3 tsp lemon juice", "50g/2oz fresh coriander leaves and stalks, chopped" ]	[ "Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft.", "Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3Â½fl oz of the coconut milk into a blender or food processor and blend to a smooth purÃ©e.", "Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir.", "Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through.", "To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice." ]
Honey-roasted spicy leg of lamb	[ "2.2kg/41b 13Â½oz leg of lamb", "2 tbsp vegetable oil", "5 tbsp lemon juice", "15g/Â½oz fresh ginger, peeled and roughly chopped", "6 large cloves garlic, peeled and roughly chopped", "1 tbsp ground cumin", "1 tbsp ground coriander", "Â¼tsp red chilli powder", "salt, to taste", "1 tbsp garam masala", "Â½tsp freshly ground black pepper", "2 tbsp water", "100g/3Â½oz almonds, blanched", "100ml/3Â½fl oz Greek yoghurt", "1Â½ tbsp honey" ]	[ "Blend together all the ingredients for the marinade in a blender or food processor.", "Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours.", "For the honey rub, blend together 70g/2Â½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.", "Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.", "Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be.", "Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice." ]
Indian scrambled eggs	[ "1 tsp vegetable oil", "a knob of butter", "2 tbsp finely chopped onion", "Â½ small tomato, chopped", "Â¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder", "2 eggs, beaten", "salt to taste", "1 tbsp chopped fresh coriander" ]	[ "Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.", "Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread." ]
Jaggery-caramelised walnuts	[ "100g/3Â½oz jaggery (available in Asian stores and some supermarkets), chopped or pounded into smallish pieces", "50g/2oz walnut halves, shells removed" ]	[ "Place the jaggery into a small pan and heat gently, stirring frequently, until melted and smooth.", "Add the walnut halves and stir to coat.", "Spread the walnut halves onto a sheet of baking paper or an oiled plate, working quickly before the jaggery starts to harden - if it does, return to the heat for a few seconds until melted again. Allow to cool completely, then break into pieces.", "When cold, store in an airtight container until needed. Serve as a snack or sprinkled over desserts and yoghurts." ]
Lamb and fenugreek dumpling stew	[ "3 tbsp vegetable oil", "600g/1lb 5oz lamb, cleaned and cut into small pieces, fat trimmed", "1 tsp mustard seeds", "1 large onion, finely chopped", "5 large garlic cloves, peeled", "4cm/1Â½in piece root ginger, peeled", "salt, to taste", "1 tsp sugar", "1 tbsp ground coriander", "1 tbsp ground cumin", "Â½ tsp ground turmeric", "Â¼-Â½ tsp red chilli powder, to taste", "3 tomatoes, blended to a purÃ©e in a food processor", "300ml/Â½ pint water", "400ml/14fl oz coconut milk", "1-2 tsp lemon juice, to taste", "1 small sweet potato, peeled and cut into chunks", "250g/8oz canned chickpeas, drained and rinsed", "100g/3Â½oz chapatti flour (or wholemeal flour)", "45g/1Â½oz gram flour (chickpea flour)", "2 tbsp chopped dried fenugreek leaves, or 4 tbsp chopped fresh fenugreek leaves", "1Â½ tsp freshly grated ginger", "Â¾ tsp salt", "Â¾ tsp sugar", "pinch ground turmeric", "1 tbsp lemon juice", "2 tbsp vegetable oil", "1/3 tsp baking powder", "handful chopped fresh coriander", "1Â¼ tsp garam masala" ]	[ "For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate.", "Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown.", "Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture.", "Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown.", "Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds.", "Add the purÃ©ed tomatoes and 100ml/3Â½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.", "Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough.", "Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside.", "When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender.", "Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking.", "Stir in the fresh coriander and garam masala just before serving." ]
Lamb with green chillies	[ "1 tsp ground turmeric", "1 tsp ground fennel seeds", "1 tsp garam masala", "1 tbsp white poppy seeds", "salt, to taste", "3 large garlic cloves", "1 tbsp peeled and roughly chopped fresh ginger", "1 medium onion, chopped", "2 medium tomatoes, chopped", "800g/1lb 12oz lamb shoulder, cut into small cubes", "3 tbsp vegetable oil", "Â¾ tsp nigella seeds (available from Asian grocers)", "1 tsp cumin seeds", "500ml/17fl oz water", "5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact", "2-3 tsp fresh tamarind paste", "2 handfuls fresh coriander, leaves and stalks, chopped" ]	[ "For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.", "Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.", "For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown.", "Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.", "Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry.", "Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry.", "Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice." ]
Lemon rice	[ "2Â½ tbsp vegetable oil", "Â½ tsp mustard seeds", "pinch fenugreek seeds", "1 tsp split chana dal (also called Bengal gram lentils)", "1 tsp split black gram (also called urad dal or black lentil)", "2-3 dried red chillies, left whole", "1 rounded tsp chopped fresh ginger", "Â¼ tsp ground turmeric", "4 tbsp roasted peanuts", "10 curry leaves, torn in half", "salt, to taste", "3 tbsp lemon juice, or to taste", "350g/12oz freshly cooked basmati rice" ]	[ "Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.", "Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.", "Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.", "To serve, place the rice onto serving plates." ]
Mango smoothie	[ "2 Indian Alphonso mangoes, in season from April (or use canned purÃ©ed mangoes)", "250-300ml/9-10Â½ fl oz cold milk", "1Â½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes", "ice cubes, to serve" ]	[ "Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.", "Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.", "Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purÃ©e the flesh and juice in a food processor or blender.", "Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses." ]
Mussels with dry coconut	[ "3 tbsp vegetable oil", "1 small onion, finely chopped", "2-4 green chillies, whole", "thumb-sized piece fresh ginger, peeled and pounded into a paste in a pestle and mortar", "4 garlic cloves, peeled and pounded into a paste in a pestle and mortar", "salt, to taste", "Â½tsp ground turmeric", "1 tbsp garam masala", "3 tomatoes, chopped into large cubes", "1kg/2Â¼lb mussels, scrubbed and de-bearded", "60g/2oz desiccated coconut", "handful fresh coriander leaves and stalks, chopped" ]	[ "Heat the vegetable oil in a medium non-stick pan and fry the onion until golden brown.", "Add the chillies, ginger and garlic pastes, salt, turmeric, garam masala and tomatoes and cook until the tomatoes have softened and start to break down.", "Meanwhile, cook the mussels in a large pot of boiling water for about three minutes, until they have opened. Remove them with a slotted spoon and set aside. Reserve the water.", "Add the coconut, coriander and a splash of the cooking water to the spices and tomatoes and stir. The spice mixture should be thick enough to coat the mussels and enter the shells.", "Remove some of the mussels from their shells and leave others in their shells, for a dramatic and appetising effect. Add the mussels to the spice mixture and stir thoroughly. Serve with basmati rice." ]
Rogan josh	[ "5 tbsp vegetable oil", "7 black peppercorns, left whole", "3 black cardamom pods, left whole", "5 green cardamom pods, left whole", "4 cloves, left whole", "1 cinnamon stick", "1 piece of mace", "1 onion, finely chopped", "750g/1Â½lb lamb or mutton, cut into pieces", "6 garlic cloves, peeled, left whole", "2cm/Â¾in piece ginger, peeled and cut in half", "2 tsp ground coriander", "2 tsp ground cumin", "Â½ tsp red chilli powder", "2 tsp ground fennel seeds", "1Â½ tsp garam masala", "salt, to taste", "2 tomatoes, blended to a pulp in a food processor", "3 tbsp plain yoghurt, stirred", "handful chopped fresh coriander, leaves and stalks" ]	[ "Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.", "Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.", "Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.", "Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.", "Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.", "Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.", "Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.", "Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.", "Stir in the chopped coriander just before serving." ]
Naan bread	[ "250g/9oz plain flour", "2 tsp sugar", "Â½ tsp salt", "Â½ tsp baking powder", "110-130ml/3Â½-4Â½fl oz milk", "2 tbsp vegetable oil, plus extra for greasing", "nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander", "1 tbsp butter, melted, to serve" ]	[ "For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.", "Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.", "Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.", "Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.", "Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot." ]
Oven-fried chilli chicken	[ "large knob fresh ginger, peeled and roughly chopped", "2-3 garlic cloves, peeled and finely chopped", "2-4 green chillies, cut in half with the stalk, seeds and membranes removed", "1 tsp salt, or to taste", "1 tsp garam masala", "1 tbsp lemon juice", "2 tbsp oil", "800g/1lb 12oz chicken pieces, skinned and pricked all over with a fork", "3 tbsp vegetable oil", "Â¼ tsp salt", "Â¼ tsp freshly ground black pepper", "Â½ tsp ground cumin", "4 slices white bread, processed to crumbs in a food processor", "1-2 large free-range eggs, beaten", "1 lemon, to serve" ]	[ "For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.", "Preheat the oven to 225C/435F/Gas 7.", "Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.", "Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.", "Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/400F/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.", "Place on a serving dish, cut the lemon into wedges and serve." ]
Paneer	[ "2 litres/3Â½ pints whole milk", "200-250ml/7-8Â¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice" ]	[ "Bring the milk to the boil in a heavy-based saucepan.", "Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.", "Remove from the heat.", "Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.", "Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.", "Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil." ]
Paneer and vegetable skewers	[ "125ml/4Â½fl oz Greek-style yoghurt", "small knob fresh ginger, peeled and roughly chopped", "2-3 garlic cloves, peeled and finely chopped", "salt, to taste", "Â½ tsp chilli powder, or to taste", "1 tsp garam masala", "2 tbsp lemon juice, or to taste", "2 tbsp vegetable oil", "1 tbsp gram flour (also called chickpea flour)", "1 tsp cumin powder", "seeds of 6 green cardamom, ground", "300g/10Â½oz paneer, cut into 2.5cm/1in cubes", "1 large onion, cut into 2.5cm/1in cubes", "1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes", "oil, for greasing", "6 wooden skewers, soaked for an hour", "2 tbsp butter, melted, for drizzling", "chaat masala (a dried spice mixture available from Asian grocers), to sprinkle" ]	[ "For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.", "Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.", "Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.", "Sprinkle with chaat masala and serve. They are also great served with a green chutney." ]
Paneer, mushroom and spinach wrap	[ "225g/8oz baby spinach leaves, washed", "45g/1Â¾oz fresh coriander, leaves and stalks", "6 large garlic cloves, peeled", "5cm/2in piece fresh ginger, peeled and roughly chopped", "6 tbsp roasted and salted peanuts", "2-3 tbsp lemon juice, or to taste", "1 tbsp vegetable oil", "salt and freshly ground black pepper", "1-3 green chillies, seeds removed, roughly chopped (optional)", "75ml/2Â½fl oz Greek-style yoghurt", "1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder", "2 tsp crushed garlic", "1 rounded tsp grated ginger", "2 tsp gram flour", "salt, to taste", "2 tsp lemon juice", "Â¼-Â½ tsp red chilli powder, or to taste", "2 tsp vegetable oil", "2 tbsp water", "200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced", "2 tbsp vegetable oil", "100ml/3Â½fl oz water", "300-350g/10-12oz paneer, cut into 2.5cm/1in cubes", "Â½ small onion, thinly sliced", "5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking", "You'll need 5-6 wooden skewers, soaked in water for half an hour" ]	[ "For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.", "For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.", "Preheat the oven to 200C/400F/Gas 6.", "For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.", "Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.", "To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal." ]
Paneer-stuffed peppers	[ "4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out", "4 tbsp vegetable oil", "1Â¼ tsp cumin seeds", "1 onion, chopped", "3 large tomatoes, chopped", "2 tsp finely chopped ginger", "2 handfuls frozen peas", "70g/2Â½oz green beans, chopped", "salt, to taste", "Â½ tsp ground turmeric", "Â½ tsp red chilli powder", "2 tsp ground coriander", "1Â½ tsp garam masala", "250g/9oz fresh paneer, crumbled", "100ml/3Â½fl oz water", "5 tbsp double cream", "handful fresh chopped coriander", "200g/7oz basmati rice, cooked according to packet instructions, to serve" ]	[ "Preheat the oven to 190C/375F/Gas 5.", "Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside.", "Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.", "Add the chopped onion and cook for 3-4 minutes, or until golden-brown.", "Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp.", "Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes.", "Add the double cream and season well with freshly ground black pepper. Simmer until heated through.", "Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.", "Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown.", "To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each." ]
Paneer with spinach	[ "750g/1Â½lb baby spinach, washed", "3 tbsp vegetable oil", "1 tsp cumin seeds", "1 large onion, chopped", "thumb-sized piece of fresh ginger, peeled and sliced into long julienne", "1Â½ tbsp chopped garlic", "1-2 green chillies, whole", "2 tsp ground coriander", "salt, to taste", "250g/8Â¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes", "Â½-1 tsp garam masala", "6 tbsp whole milk, or 4 tbsp double cream", "1-2 tsp lemon juice, or to taste" ]	[ "Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.", "Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.", "Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.", "Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread." ]
Peppery hot cabbage salad	[ "1 tbsp mustard oil or vegetable oil", "small pinch asafoetida (available in Asian stores and some supermarkets)", "Â¾ tsp brown mustard seeds", "Â¾ nigella seeds (available in Asian stores and some supermarkets)", "2 small dried red chillies, whole", "1 tsp black gram lentils (urad dal), skinned, split and washed", "1 tbsp chopped peanuts", "10 curry leaves (available fresh or dried from Asian grocers)", "Â½ large cabbage head, finely shredded", "salt, to taste" ]	[ "In a large wok or non-stick saucepan, heat the oil until it is smoking (NB - Do not leave hot oil unattended). Remove the pan from the heat and allow the oil to cool for ten seconds. Return the pan to the hob, turn the heat down and fry the asafoetida and mustard and nigella seeds for 30 seconds. Add the chillies, lentils and peanuts and fry for a further minute or until the lentils have started to colour.", "Once cooked, stir in the curry leaves, cabbage and salt, to taste. Stir-fry for ten minutes making sure that the cabbage retains some firmness.", "To serve, distribute the cabbage between 2-3 serving plates." ]
Peshwari naan	[ "250g/8Â¾oz plain flour, plus extra for dusting", "2 tsp sugar", "Â½ tsp salt", "Â½ tsp baking powder", "110-130ml/4Â½fl oz milk", "2 tbsp vegetable oil", "30g/1oz flaked almonds", "1 tbsp butter, melted, for serving", "70g/2Â½oz pistachios, shells removed", "35g/1Â¼oz raisins", "1Â½ tsp caster sugar" ]	[ "Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients.", "Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well until you have a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.", "Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until the dough has doubled in size. Then knock back and form into five equal-sized balls.", "For the filling, pulse together the pistachios, raisins and sugar in a food processor until the mixture forms a coarse powder. Divide into five equal portions.", "Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat.", "Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.", "Gently roll out each naan into a teardrop or oval shape. Sprinkle over the flaked almonds. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. Brush with the melted butter and serve hot." ]
Pork vindaloo	[ "1 tsp cumin seeds", "1 tsp coriander seeds", "5 black peppercorns, left whole", "2 green cardamom pods, seeds only", "2 cloves", "1cm/Â½in piece cinnamon", "1cm/Â½in piece ginger, peeled and chopped", "7 garlic cloves, peeled and left whole", "3 fresh red chillies", "3 tbsp white wine vinegar", "pinch salt", "350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes", "100g/3Â½oz pork belly, cut into 2.5cm/1in pieces", "65ml/2Â½fl oz vegetable oil", "1 small onion, finely chopped", "Â¾ tsp mustard seeds", "handful cashew nuts", "220g/8oz basmati rice, cooked according to packet instructions", "4 wheat tortillas", "2 handfuls chopped lettuce", "4 tbsp soured cream" ]	[ "Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.", "In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.", "Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1Â½-2 hours.", "Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.", "Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.", "Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)", "Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.", "To serve, either divide the rice among four serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels." ]
Easy potato and pea samosas	[ "3 tbsp vegetable oil", "Â½ tsp mustard seeds", "60g/2Â½oz chopped onion", "1 tsp finely chopped ginger", "60g/2Â½oz frozen peas", "1 tbsp ground coriander", "1 tsp ground cumin", "Â¼ tsp red chilli powder", "Â½-Â¾ tsp garam masala", "1-2 tsp dried mango powder, to taste (alternatively, use juice of 1/2 a lemon)", "salt, to taste", "splash water", "600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps", "4 tbsp chopped fresh coriander leaves", "packet ready-made filo pastry", "5 tbsp melted butter, for brushing", "2 tbsp sesame seeds (optional) (you can also use poppy or nigella seeds)" ]	[ "Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.", "Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.", "Preheat the oven to 200C/400F/Gas 6.", "Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.", "Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.", "Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.", "To serve, place the samosas onto a large serving plate with a bowlful of chutney." ]
Quick pan-fried halibut	[ "Â½ tsp ground turmeric", "Â¼ tsp red chilli powder", "1 tsp ground coriander", "pinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets", "Â¼ tsp salt, or to taste", "2 halibut steaks", "Â½ tsp grated ginger", "Â½ tsp crushed garlic", "2 tbsp vegetable oil", "2 tsp flour", "lemon juice, to serve" ]	[ "Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil.", "Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp.", "To serve, place the fish onto serving plates and squeeze over some lemon juice." ]
Bengal coconut dal	[ "1.2 litres/2 pints water", "250g/9oz chana dhal (also called Bengal gram lentils), thoroughly cleaned", "Â½ tsp ground turmeric", "1 heaped tsp ground coriander", "1 tsp garam masala", "salt, to taste", "2-3 tsp sugar", "2 tbsp mustard oil, unsalted butter or ghee", "5 green cardamom pods, lightly crushed", "1 tsp cumin seeds", "5 cloves", "1cm/Â½in cinnamon stick", "Â½ tsp brown mustard seeds", "1-2 dried red chillies", "2 dried bay leaves", "3 heaped tbsp flaked or desiccated coconut or Â¼ small fresh coconut, flesh chopped into small cubes" ]	[ "Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.", "Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.", "Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.", "To serve, stir the spice mix into the lentils and divide among four serving plates." ]
Smashed-fried potatoes	[ "vegetable oil, for frying", "600g/1lb 5oz small to medium-sized red-skinned potatoes, peeled, halved lengthwise", "salt, to taste", "Â½ tsp dried mango powder (often sold as amchoor), available from Asian grocers", "Â¼-Â½ tsp red chilli powder, or to taste", "Â½ tsp ground coriander" ]	[ "Heat a couple of inches of vegetable oil in a wide saucepan or wok.", "Add the potatoes and fry over a medium heat, turning occasionally, until they are just soft in the centre when tested with the point of a sharp knife. This should take about 10-15 minutes. They should be fairly pale in colour.", "Remove the potatoes from the oil and drain on kitchen paper for five minutes. Once cool enough to handle, using the palm of your hand, gently flatten the potatoes as much as possible without them losing their shape.", "Before serving, reheat the oil. Add the potatoes to the hot oil and fry over a low-medium heat for about 5-6 minutes, until the potatoes are golden and crisp.", "Drain the potatoes, then sprinkle over the salt and spices and serve." ]
Southern Indian mixed vegetable curry (Avial)	[ "2Â½ tbsp vegetable oil", "1 tsp cumin seeds", "Â½ medium onion, sliced", "1-2 green chillies, sliced in half lengthwise", "Â¾ tsp ground turmeric", "salt, to taste", "2 medium carrots, peeled and chopped", "2 medium potatoes, peeled and cut into chunks", "Â½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/Â½in pieces", "100g/3Â½oz green beans, topped, tailed and chopped into thirds", "50g/2oz shallots, peeled and halved", "10g/Â½oz fresh ginger, peeled and roughly chopped", "60g/2Â½oz desiccated coconut, soaked in water to just cover", "2 small handfuls frozen peas", "12 fresh or dried curry leaves", "5-6 tbsp plain yoghurt", "1 tbsp coconut oil (optional)" ]	[ "Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.", "When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.", "After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.", "Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.", "To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice." ]
Spiced crabcakes with tamarind mayonnaise	[ "4 tbsp vegetable oil", "1 small onion, finely chopped", "thumb-sized piece fresh ginger, peeled and finely chopped", "2 small garlic cloves, finely chopped", "2 tsp ground coriander", "Â¼-Â½ tsp red chilli powder", "salt, to taste", "1 tsp garam masala", "2 tbsp lemon juice", "25g/1oz fresh coriander leaves and stalks, chopped", "400g/14oz prepared crab meat", "1 large free-range egg", "2Â½ tbsp mayonnaise", "9-10 pieces of thick bread, made into crumbs in a food processor", "80g/3oz mayonnaise", "50ml/2fl oz milk", "salt, to taste", "Â¼ tsp freshly ground black pepper", "1 tbsp tamarind paste, or to taste", "handful fresh coriander leaves and stalks, chopped", "lightly dressed salad leaves, to serve" ]	[ "Preheat the oven to 170C/325F/Gas 3.", "Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl.", "Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape.", "Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed.", "Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others.", "For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.", "To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side." ]
Spiced fried okra	[ "60g/2oz gram flour (chickpea flour)", "400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed", "vegetable oil, for frying", "1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers)", "Â¼ tsp salt", "Â¼ tsp red chilli powder", "Â¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers)" ]	[ "Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.", "Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.", "Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot." ]
Spiced lamb burgers with herbed yoghurt	[ "1 small onion, quartered", "4cm/1Â½ in piece fresh ginger", "4 large garlic cloves", "20g/Â¾oz fresh coriander, stalks and leaves", "2-3 green chillies, chopped or Â½-1 tsp red chilli powder", "450g/1lb lamb mince", "Â¾ tsp ground cumin", "1Â½ tsp garam masala", "1 tsp salt, or to taste", "1 large free-range egg", "2 slices thick-cut white bread, processed to crumbs in a food processor", "2 tbsp oil, for greasing", "200g/7oz Greek-style yoghurt", "30g/1oz fresh coriander leaves", "15g/Â½oz fresh mint leaves, or 1 tbsp good quality dried mint", "1-2 green chillies, finely chopped (optional)", "salt, to taste", "Â½ tsp freshly ground black pepper", "6 hamburger buns", "1 onion, sliced crosswise into large rings", "2 ripe plum tomatoes, sliced crosswise", "crunchy lettuce leaves" ]	[ "For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.", "Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.", "Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper.", "Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.", "While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.", "To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun." ]
Strawberry lassi	[ "400g/14oz ripe strawberries, hulled", "240ml/8Â½fl oz good-quality plain yoghurt", "2 tbsp sugar, or to taste", "ice cubes, to serve" ]	[ "Place the strawberries, yoghurt and sugar into a blender and blend until frothy and smooth.", "To serve, pour into serving glasses filled with ice." ]
Succulent chicken tikka wraps	[ "150ml/5fl oz Greek-style yoghurt", "1 tbsp vegetable oil", "2.5cm/1in piece fresh ginger, peeled and chopped", "1 garlic clove, chopped", "Â¼-Â½ tsp red chilli powder, or to taste", "1 tsp garam masala", "Generous pinch green and black cardamom seeds and fennel seeds, ground together", "Â¾-1 tsp salt, or to taste", "30g/1oz cheddar cheese, coarsely grated", "1Â½ tbsp lemon juice", "1 free-range egg, beaten", "2 rounded tbsp gram flour", "400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes", "oil, for brushing", "2 tbsp melted butter, to baste", "Â¾ tsp chaat masala (optional), available from Asian stores and some supermarkets", "5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking", "Â½ onion, finely sliced", "2 tomatoes, finely sliced", "1 Little Gem lettuce, finely sliced", "150ml/5fl oz chutney" ]	[ "For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.", "To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.", "Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve." ]
Sweet saffron yoghurt (shrikand)	[ "1 litre/1Â¾ pints whole milk yoghurt OR 500ml/17Â½fl oz Greek-style yoghurt (It is necessary to have a larger quantity of whole milk yoghurt than of Greek-style yoghurt because whole milk yoghurt will lose more water when drained.)", "milk, for infusing", "Â½ tsp saffron threads", "6-8 tbsp icing sugar, or to taste", "Â¼ tsp freshly ground green cardamom seeds, or to taste", "2 tbsp chopped unsalted pistachios", "2 tbsp flaked or sliced almonds", "edible silver leaf (available from Asian grocers, optional)", "pomegranate seeds" ]	[ "Line a large sieve with a double layer of paper kitchen roll. Place a bowl under the sieve and pour in the yoghurt. Refrigerate for as long as possible to allow the liquid to drain off the yoghurt. This will take a minimum of 5-6 hours.", "Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about ten minutes using the back of a spoon to crush the saffron further into the milk.", "Remove the yoghurt from the fridge (the liquid in the bowl below can be discarded). Sift the sugar into the thickened yoghurt, then add the saffron milk and ground cardamom. Cover and chill in the fridge.", "To serve, divide the yoghurt among four bowls and garnish with the nuts, silver leaf (if using) and pomegranate seeds." ]
Tandoori lamb wrap	[ "150ml/5fl oz Greek-style yoghurt", "Â½ small onion, roughly chopped", "1 garlic clove, peeled and chopped", "2.5cm/1in piece fresh ginger, peeled and chopped", "2 tsp each garam masala and ground cumin", "1 tsp ground coriander", "Â½ tsp ground fennel seeds", "Â¼ tsp freshly ground black pepper", "1 tbsp vegetable oil", "2 tbsp fresh coriander leaves", "Â½ tsp red chilli powder, or to taste", "2 tsp lemon juice", "1 tsp salt, or to taste", "400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork", "2 tbsp melted butter, for basting", "5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking", "Â½ onion, finely sliced", "2 tomatoes, finely sliced", "1 Little Gem lettuce, finely sliced", "100ml/3Â½fl oz green chutney, mixed with 3 tbsp yoghurt, to serve", "You'll need ten wooden skewers, soaked in water for half an hour" ]	[ "Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.", "Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.", "Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve." ]
Tarka dal	[ "250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear", "3 tbsp vegetable oil", "1 tbsp cumin seeds", "1 small onion, chopped", "3-4 whole green chillies, pricked with a knife", "2cm/Â¾in piece fresh ginger, peeled and cut into thin strips", "3 garlic cloves, peeled and left whole", "3 tomatoes", "Â¾ tsp ground turmeric", "Â¾ tsp garam masala", "1Â½ tsp ground coriander", "salt and freshly ground black pepper", "handful chopped fresh coriander leaves" ]	[ "Place the lentils and 900ml/1Â¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.", "When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.", "Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.", "Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.", "Blend the garlic and tomatoes to a purÃ©e in a food processor. Add the purÃ©e to the pan and stir well to combine.", "Add the ground spices and 100ml/3Â½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.", "Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving." ]
The perfect basmati rice	[ "200g/7oz basmati rice, cleaned and soaked in cold water for 30 minutes", "365ml/13fl oz water", "Â½ tsp lemon juice (optional)" ]	[ "Drain the rice and place it into a pot with the fresh water. Bring to the boil.", "Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes", "When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan.", "To serve, fluff the rice using a fork before placing a spoonful on each of four serving plates." ]
The ultimate masala tea	[ "350ml/12fl oz water", "100ml/3Â½fl oz milk", "4 black peppercorns", "10 green cardamom pods, lightly crushed", "good pinch green fennel seeds", "small piece cinnamon stick", "1 tsp fresh ginger, peeled and roughly sliced", "1 black tea bag", "sugar, to taste", "salt, to taste (optional)" ]	[ "Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over.", "Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea.", "To serve, strain into a cup and add sugar or salt if using, to taste." ]
Wild mushroom pilaff	[ "3 tbsp vegetable oil", "1 tsp cumin seeds", "2 bay leaves", "1 large piece cinnamon stick", "2 black cardamom pods, lightly crushed", "6 black peppercorns", "6 green cardamom pods, lightly crushed", "4 cloves", "1 small onion, roughly chopped", "large handful raw cashew nuts, whole", "200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit)", "2 garlic cloves, finely chopped", "salt, to taste", "300g/10Â½oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms)", "390ml/13Â¾fl oz water", "1 tsp lemon juice, or to taste" ]	[ "Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges.", "Add the mushrooms, garlic and salt and sautÃ© over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13Â¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes.", "After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork." ]
Soft chocolate nougat (torrone molle)	[ "125g/4Â½oz almonds, blanched", "200g/7oz unsalted butter, softened", "200g/7oz granulated sugar", "100g/3Â½oz best-quality unsweetened cocoa powder", "1 large free-range egg, preferably organic", "the yolk of 1 large free-range organic egg", "100g/3Â½oz digestive biscuits", "3 tbsp orange-flavoured liqueur", "candied flowers or sugared almonds or whipped cream, to decorate" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Spread the almonds on a baking tray and bake for 7-10 minutes, or until they turn golden-brown. Grind them coarsely in a food processor, being careful to stop when they resemble grains of rice.", "Cream together the butter and sugar in a bowl until light and fluffy.", "Sieve the cocoa and add it to the butter and sugar. Beat hard to incorporate.", "Lightly beat together the whole egg and the egg yolk and then add the eggs to the mixture. Stir well until everything is well blended together.", "Crush the biscuits with a rolling pin, add to the mixture together with the ground almonds and the orange-flavoured liqueur. Mix thoroughly.", "Line a 20x10cm/8inx4in loaf tin with cling film and spoon the mixture into it pressing down all the time to eliminate any air bubbles and, when it is all in, bang the tin hard on the work surface. Cover with cling film and chill for at least four hours.", "Get an oval dish, turn the tin upside down over it and peel off the cling film.", "Decorate with candied flowers or sugared almonds or whipped cream before serving." ]
Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, spiced toasted seeds and tahini cream	[ "50ml/2fl oz olive oil", "1 red onion, peeled, sliced", "Â¼ tsp sweet smoked paprika", "20ml/Â¾fl oz sherry vinegar", "100g/3Â½oz quinoa (uncooked weight), cooked according to packet instructions", "2 medium tomatillos, diced", "1 tbsp preserved lemon rind, pulp removed, finely diced", "4 tbsp chopped fresh coriander, plus extra whole leaves, to serve", "2 tbsp finely chopped fresh mint leaves", "1 lime, juice only", "100ml/3Â½fl oz olive oil", "handful fresh curry leaves", "2 tsp fennel seeds", "2 tsp poppy seeds", "1 tsp kalonji (black onion) seeds or nigella seeds", "1 tsp black mustard seeds", "200g/7oz sunflower seeds", "200g/7oz pumpkin seeds", "1 tbsp amchur (dried, ground, unripe mango)", "1 tsp salt", "2 x 250-300g/9-10Â½oz sea bass fillets, skin on", "1 tbsp cumin seeds, toasted, ground", "1 tsp coriander seeds, toasted, ground", "1Â½ tsp sweet smoked paprika", "Â½ tsp dried chilli flakes", "1 tbsp fresh root ginger, peeled, crushed to a paste", "1 tbsp fresh turmeric, peeled, crushed to a paste", "2 garlic cloves, peeled, crushed", "1 banana shallot, peeled, finely chopped", "2 lemons, zest and juice", "3 tbsp flatleaf parsley leaves, finely chopped", "5 tbsp fresh coriander, finely chopped", "1 tsp salt", "100ml/3Â½fl oz extra virgin olive oil", "1 tbsp olive oil", "125ml/4Â½fl oz tahini", "1Â½ lemons, juice only", "125ml/4Â½fl oz water", "salt, to taste", "50g/2oz mustard, sorrel or watercress leaves", "drizzle extra virgin olive oil", "1 lime, cut into wedges" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "For the quinoa, tomatillo and preserved lemon salad, heat a frying pan over a medium to high heat. Add the olive oil and fry the red onion slices for 5-10 minutes, or until the onion slices have caramelised.", "Add the smoked paprika and sherry vinegar, stir well and fry until the liquid has evaporated.", "Mix together the remaining salad ingredients in a bowl, then add the frying pan contents and stir until well combined. Set aside.", "Meanwhile, for the toasted seeds, heat a frying pan over a medium heat. Add the olive oil, then fry the curry leaves for a few seconds until fragrant.", "Add all of the seeds and stir continuously until well combined and coated in the oil, shaking the pan regularly. Fry for 4-5 minutes, or until the seeds are golden-brown and toasted, then remove the pan from the heat.", "Add the amchur and salt, to taste, and stir well. Set aside and keep warm.", "For the chermoula-baked sea bass, place the sea bass fillets into a medium-sized glass bowl. Add all of the remaining chermoula-baked sea bass ingredients except the olive oil, mix until well combined, then set aside to marinate for 30 minutes.", "When the sea bass has marinated, shake any excess marinade from the sea bass fillets. Heat an ovenproof frying pan over a medium heat, add the olive oil, then add the sea bass fillets and fry for 1-2 minutes on each side, or until browned on both sides. Transfer to the oven and continue to cook for 4-6 minutes, or until cooked through (the sea bass is cooked through when the flesh is opaque).", "Meanwhile, for the tahini cream, whisk all of the tahini cream ingredients in a bowl for 2 minutes, or until smooth. Season, to taste, with salt.", "Just before serving, mix half of the toasted seeds into the quinoa, tomatillo and preserved lemon salad until combined.", "To serve, divide the quinoa, tomatillo and preserved lemon salad equally among four to six serving plates. Divide the chermoula-baked sea bass fillets among the servings. Sprinkle over the remaining toasted seeds. Drizzle the tahini cream and a little extra virgin olive oil around the edge of the plates. Place two lime wedges alongside each serving." ]
Tamarind and miso onglet steak with besan chips	[ "100ml/3Â½fl oz sake", "100ml/3Â½fl oz mirin", "600g/1lb 6oz white miso", "300g/11oz caster sugar", "125g/4Â½oz tamarind paste", "75ml/3fl oz den miso (see recipe above)", "2 garlic cloves, finely sliced", "1 tsp chopped fresh thyme", "6 x 150-175g/5-6oz onglet steaks, trimmed", "50ml/2fl oz olive oil", "1 tbsp vegetable oil, plus extra for greasing and deep-frying", "1 tsp cumin seeds", "15 fresh curry leaves", "1 tsp ground turmeric", "1 tbsp finely minced ginger", "Â½ green chilli, finely chopped", "Â½ bunch fresh coriander, finely chopped", "200g/7oz besan (chickpea flour)", "600ml/1pint 2fl oz water", "Â½ tsp salt", "Â¼ tsp freshly ground black pepper", "1 tsp nigella seeds", "2-3 tbsp polenta", "1 tbsp pomegranate molasses", "2 tbsp cider vinegar", "5 tbsp extra virgin olive oil", "2 bunches watercress" ]	[ "For the den miso, place all the ingredients into a saucepan and whisk over a medium heat until the sugar and miso have dissolved. Remove the pan from the heat and set aside to cool. Store in an airtight container in the fridge.", "For the steak, mix the tamarind paste, den miso, garlic and thyme in a bowl until well combined. Add the steaks, make sure they are well coated in the marinade and set aside to marinate for at least three hours, preferably overnight.", "Meanwhile, for the besan chips, heat the oil in a heavy-based saucepan. Add the spices, ginger, chilli and coriander and cook for a few minutes until aromatic.", "Sift the besan into a bowl, then whisk in the water until smooth.", "Pour the paste into the saucepan, add the salt and pepper and stir over a moderate heat with a wooden spoon or spatula for 10-12 minutes, or until the mixture thickens and comes away from the sides of the pan (the process is similar to making firm polenta, but the besan takes a little longer to thicken).", "Grease a small oven tray and sprinkle with the nigella seeds and a little polenta. Pour over the besan mixture, cover with a piece of greaseproof and quickly flatten out the mixture. Chill in the fridge until the mixture has hardened.", "Heat a griddle or a heavy-based frying pan over a high heat until hot but not smoking (if the pan is too hot, the outside of the meat will burn before it has cooked enough.)", "Brush the steaks with the oil and season with salt and freshly ground black pepper. Cook for 2-4 minutes on each side, or until cooked to your liking.", "Transfer the steaks from the pan to a rack, cover with foil and set aside to rest in a warm place for up to 10 minutes (this helps the meat to â€˜relaxâ€™ and maximises taste and tenderness).", "Preheat a deep-fat fryer to180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Carefully turn the hardened besan out onto a chopping board and cut into chips. Dust the chips with polenta.", "Deep-fry the chips for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.", "For the watercress salad, whisk the pomegranate molasses, vinegar and olive oil together in a bowl until well combined, then season with salt and freshly ground black pepper. Coat the watercress with the dressing.", "To serve, place the steak onto serving plates with the chips and watercress alongside." ]
Banana, blueberry and pecan pancakes	[ "100g/3Â½oz porridge oats", "50g/1Â¾oz pecan nuts, roughly chopped", "1 tsp baking powder", "pinch sea salt", "1 ripe banana, peeled and mashed", "150ml/5fl oz coconut milk or almond milk", "4 tbsp coconut oil, for frying", "200g/7oz blueberries", "200g/7oz blueberries", "100g/3Â½oz caster sugar", "2 bananas, peeled and cut into thin slices", "50g/1Â¾oz pecan nuts, finely chopped", "1 lime, cut into wedges", "8 tbsp maple syrup (optional)" ]	[ "Preheat the oven to 120C/100C fan/Gas Â½.", "In a food processor, pulse the oats until you have a coarse flour. Transfer to a large bowl. Add the pecans, baking powder and salt.", "In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes.", "For the blueberry compÃ´te, put the blueberries and sugar in a small frying pan and cook for 3-4 minutes, or until you have a thick shiny compÃ´te. Set aside until ready to serve.", "Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven.", "Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so donâ€™t worry.) Keep them warm in the oven while you cook the remaining pancakes.", "Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compÃ´te on the side." ]
Lime and chipotle black bean tacos	[ "2 garlic cloves, finely chopped", "olive oil, for frying", "1 tsp ground cinnamon", "1 tsp ground cumin", "1 tsp chipotle paste or 1 red chilli, finely chopped", "2 x 400g tins black beans", "sea salt and freshly ground black pepper", "20 cherry tomatoes", "Â½ red chilli, deseeded and finely chopped", "few sprigs fresh coriander, leaves picked", "Â½ lime, juice only", "extra virgin olive oil, to taste", "1 ripe avocado, stone removed and peeled", "1 green chilli", "Â½ lime, juice only", "2 tbsp olive oil", "1 small onion, finely chopped", "Â½ carrot, finely chopped", "250ml/9fl oz good-quality vegetable stock", "1 tbsp ground cumin", "3 tbsp brown sugar", "1 tbsp cider vinegar", "1 tsp sea salt", "1 tbsp chipotle paste, or to taste", "Â½ lemon, juice only", "8 wheat or corn tortillas", "4 free-range eggs, fried", "handful of grated cheese, such as manchego or queso fresco", "bunch breakfast radishes, cleaned and chopped", "natural, sheep or coconut milk yoghurt (optional)", "a few coriander sprigs" ]	[ "For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown.", "Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. If you need to, add a little hot water to loosen. Season with salt and pepper and keep warm.", "For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside.", "For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like.", "For the sweet chilli sauce, heat a little olive oil in a saucepan and fry the onion and carrot for 5 minutes, until soft. Add the stock and all the other ingredients apart from the lemon juice. Simmer for 5 minutes, until slightly thickened. Allow to cool a little, then transfer to a blender and pulse until smooth. Add the lemon juice, then taste, season with salt and pepper and balance the flavours by adding a little more lemon, chilli or salt if desired.", "Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob â€“ its super quick and gives a delicious charred taste â€“ but the oven will do just fine.", "Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Donâ€™t forget the chilli sauce, coriander and a little yoghurt, if using." ]
Osso buco Milanese style (osso buco alla Milanese)	[ "4 ossi buchi (veal shin)", "2 tbsp olive oil", "plain flour, for dusting", "salt and pepper", "30g/1oz butter", "1 small onion, chopped very finely", "Â½ celery stick, chopped finely", "150ml/5fl oz dry white wine", "290ml/10fl oz hot stock", "1 lemon, zest only, grated", "Â½ garlic clove, thinly chopped", "1 tbsp thinly chopped parsley" ]	[ "Choose a sautÃ© pan large enough to fit all the ossi buchi in one layer.", "Heat the oil and brown the ossi buchi on both sides after lightly dusting them with flour. Remove them from the pan and reserve.", "Add the butter to the pan and add the chopped vegetables with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft return the meat to the pan and add the wine. Cook gently until the moisture is almost completely dried out.", "Add the hot stock, turn the heat down and cover with a tight lid. Cook gently for 1Â½ hours or until the meat is coming off the bone, turning them every 20 minutes or so. When turning the ossi buchi make sure that you lift them gently with a spatula so that they stay in one piece and the marrow is not lost.", "When cooked place the ossi buchi on to the serving dish and keep them warm. Mix all the gremolata ingredients together and sprinkle on to the ossi buchi before serving." ]
Pasta with tomato and vodka sauce	[ "500g/1lb2oz pack of short dried pasta, such as farfalle, penne or fusilli", "200ml/7fl oz (approx.) jar of good quality tomato passata", "2 tbsp of extra virgin olive oil", "2 cloves of garlic, sliced", "5 leaves fresh basil", "200ml/7fl oz of single cream", "1 small glass of vodka", "60g/2oz of butter", "1 tbsp crushed pepper", "salt", "3 tbsp freshly grated parmesan" ]	[ "To make the tomato sauce, heat the olive oil in a small saucepan. Add the chopped garlic and fry gently until golden.", "Add the jar of tomato passata and season with salt and pepper. Add several fresh basil leaves and cook gently for about 10 minutes.", "While the sauce is simmering, bring a pan of salted water to the boil and cook the pasta until al dente . Drain well .", "Meanwhile, in a large frying pan melt the butter, add the crushed pepper and the drained pasta. Toss well, making sure that all the pasta is well coated with butter. Keep the heat high and toss the pasta with a spatula, while adding the tomato sauce and the cream. Add the glass of vodka, toss again and turn the heat off; if the vodka evaporates, you will loose the taste of it.", "Sprinkle with parmesan and serve immediately." ]
Pisellini al prosciutto (spring peas with ham)	[ "500g/1lb 2oz spring peas (petit pois)", "1Â½oz of butter or oil", "Â½ medium onion, chopped", "200g/7oz of prosciutto ham or pancetta, diced small", "salt and freshly ground black pepper" ]	[ "Melt the butter in a saucepan and add the chopped onion and prosciutto or pancetta.", "sautÃ© for a few minutes until the onion turns golden and the ham is brown but not crisp.", "Add the peas, still frozen, and a little water. Stir.", "Cover and simmer gently until the peas are tender, about 15 minutes. Season to taste and serve." ]
Semifreddo al torroncino (homemade nougat ice cream)	[ "250g/9oz mascarpone cheese", "3 eggs, separated (and beat the egg whites)", "2 tbsp caster sugar", "100g/3Â½oz crunchy nougat, chopped by hand" ]	[ "Separate the eggs.", "Put the yolks and sugar in a bowl and beat until fluffy.", "Add the mascarpone and keep beating.", "Add the chopped nougat.", "Fold in the egg whites beaten firm.", "Coat a rectangular mould or small individual ones with parchment paper or cling film.", "Pour the mixture in the mould or small individual ones.", "Freeze for several hours before serving.", "Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.", "Serve immediately." ]
Wild mushrooms on crostini (funghi trifolati)	[ "450g/1lb chestnut mushrooms, sliced", "55g/2oz dried porcini mushrooms", "2 cloves garlic", "75ml/3fl oz olive oil", "salt and pepper", "fresh parsley, chopped", "1 day old French baguette" ]	[ "Soak the dried mushrooms in hot water for at least one hour.", "In a large frying pan heat the olive oil and sautÃ© the garlic for 2 minutes.", "Add the sliced mushrooms and sautÃ© for 3 to 4 minutes.", "Add the dried mushrooms and some of the water, strained through kitchen paper, in which the mushrooms have been soaking.", "Cover and simmer for about 10 minutes or until the volume of liquid has reduced.", "Sprinkle with the chopped parsley and serve warm.", "Or, add some cream or marscapone to make a creamy sauce for pasta and top with parmesan and butter.", "To serve with crostini, slice the baguette on the diagonal and dry it out in the oven, but do not colour it." ]
Turkey meatballs with spaghetti and tomato sauce	[ "1 tbsp olive oil", "1 medium onion, chopped", "40g/1Â½oz white breadcrumbs", "50ml/2fl oz milk", "250g/9oz turkey mince", "1 small apple, peeled and grated", "1 tsp fresh thyme leaves", "Â½ tsp salt and freshly ground black pepper", "1 tbsp flour, for dusting", "2 tbsp sunflower oil", "1 tbsp olive oil", "1 medium onion, chopped", "1 clove garlic, crushed", "400g/14oz tin chopped tomatoes", "100ml/3Â½fl oz water", "1 tbsp tomato purÃ©e", "2 tsp sugar", "Â¼ tsp dried oregano", "pinch dried chilli flakes", "salt and freshly ground black pepper", "250g/9oz dried spaghetti", "chopped fresh parsley or basil" ]	[ "For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened.", "Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.", "For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sautÃ© for one minute.", "Add all the remaining ingredients and simmer, covered, for seven minutes.", "For the meatballs, add the turkey mince, grated apple, thyme, sautÃ©ed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.", "Using floured hands, form teaspoons of the turkey mixture into small balls.", "Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.", "Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve." ]
Chocolate fridge cake	[ "250g/8oz digestive biscuits", "150g/5oz milk chocolate", "150g/5oz dark chocolate", "100g/3Â½oz unsalted butter", "150g/5oz golden syrup", "100g/3Â½oz dried apricots, chopped", "75g/2Â½oz raisins", "60g/2oz pecans, chopped (optional)" ]	[ "Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.", "Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)", "Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.", "Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).", "Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.", "Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.", "Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!" ]
Mice in jackets	[ "4 potatoes", "1 tbsp oil", "30g/1oz butter", "6 tbsp milk", "grated cheese", "salt and freshly ground black pepper", "cherry tomatoes", "chives", "raisins", "radishes", "spring onions" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Wash the potatoes and pat them dry. Prick the skins with a fork and put the potatoes on a baking tray. Brush them all over with oil.", "Bake the potatoes until they are soft. Medium-sized potatoes take about an hour.", "Cool enough to handle? Then cut off the tops and carefully scoop out the soft potato centres. You can throw away the lids (or eat them).", "Mash the soft centres with the butter, milk and cheese. Add a pinch of salt and pepper, then pop the mixture back into the potato jackets.", "Sprinkle with cheese and cook your potatoes under the grill for a few minutes until they are golden.", "Make a nose and whiskers with half a cherry tomato held in place with a cocktail stick and chives tucked behind.", "Finish decorating with raisin eyes, radish ears and spring onion tails." ]
My favourite pancakes	[ "125g/4oz plain flour", "big pinch of salt", "2 eggs", "200ml/7fl oz milk", "90ml/3fl oz water", "60g/2oz butter", "strawberries", "blueberries", "raspberries", "maple syrup" ]	[ "Sift the flour and salt into a mixing bowl. Then make a well in the centre of the flour.", "Break the eggs into the well. Whisk the eggs and flour together. Next mix together the water and milk in a separate bowl or jug.", "Add the liquid to the flour, a little at a time, whisking to make a smooth batter. Melt two tablespoons of the butter in a saucepan or microwave and stir it into the batter. Sieve if lumpy.", "Melt remaining butter in a small frying pan - just use enough to coat the bottom of the pan.", "Add the batter - you'll need about two tablespoons for each pancake. Tilt the pan so the batter covers the base.", "Cook the pancake for about one minute. Use a spatula to loosen it, then flip it over! Cook the second side for 30 seconds. Repeat with the remaining batter until batter is used up. Keep pancakes warm in the meantime.", "Fill the pancakes with fresh fruit and plenty of maple syrup." ]
Parmesan polenta crostini with caramelised onions	[ "190g/7oz instant quick cook polenta", "750ml/1 pint 7fl oz boiling water mixed with 3 tsp vegetable stock powder", "75g/3oz Parmesan (or a similar vegetarian hard cheese), grated", "salt and freshly ground black pepper", "2 large red onions, peeled and thinly sliced", "2 tbsp olive oil", "2 tsp fresh thyme leaves, plus extra for garnishing", "2 tbsp balsamic vinegar", "1 tbsp brown sugar", "160g/5oz Taleggio cheese (or a vegetarian alternative), cut into cubes" ]	[ "Bring the stock to the boil in a large pan. Gradually add the polenta in a thin stream, whisking continuously. Reduce the heat to medium and stir with a wooden spoon until the polenta is very thick (this should take about four minutes).", "Remove from the heat, stir in the Parmesan and season well with salt and freshly ground black pepper. You should season generously as the flavour tends to become less strong as the polenta cools. Using a palette knife spread the polenta onto an oiled baking tray to a thickness of about 1cm/0.5in. When cool, place the baking tray in the fridge for about one hour for the polenta to firm up. You can place the baking tray in the freezer before you spread out the polenta to speed up the cooling process. The cheesy polenta base can be made up to three days in advance.", "For the onion topping, sautÃ© the onions in the olive oil together with the fresh thyme leaves in a large frying pan over a low heat for about 30 minutes, or until softened.", "Add the balsamic vinegar and brown sugar. Turn up the heat to medium and cook for about five minutes or until the vinegar has evaporated. Season with salt and freshly ground black pepper.", "Heat the grill. Cut out 20 circles from the polenta using a 5cm fluted pastry cutter and place these on two oiled baking sheets.", "Spoon about one teaspoon of the red onion mixture on top of each polenta base and arrange the cubes of Taleggio on top.", "Place under the grill for 3-4 minutes until the cheese has melted and is turning golden brown. Transfer onto serving plates and decorate with sprigs of thyme." ]
Stained glass window biscuits	[ "350g/12oz plain flour, plus extra for dusting", "1 tsp bicarbonate of soda", "Â½ tsp salt", "2 tsp ground ginger", "100g/3Â½oz butter", "175g/6oz soft brown sugar", "1 free-range egg, beaten", "4 tbsp golden syrup", "packet wrapped fruit-flavoured boiled sweets in different colours", "tube ready-made white icing (available in the baking sections of most supermarkets) (optional)", "narrow ribbon" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "For the biscuits, mix the flour, bicarbonate of soda, salt and ginger together in a bowl.", "Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.", "In another bowl, beat together the egg and golden syrup, then pour this mixture into the flour mixture and mix to make a smooth dough, kneading lightly with your hands.", "Crush the sweets in their wrappers using a rolling pin.", "Roll the dough out on a floured work surface to about 0.5cm/Â¼in thick, then cut into shapes using a selection of Christmas-themed cookie cutters. Transfer the biscuits to baking sheets lined with baking paper.", "Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.", "Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake the biscuits in the oven for 10-12 minutes, or until golden-brown.", "Remove the biscuits from the oven. While they're still warm, check that the holes are still there - if not, push a straw through again. Do not remove the biscuits from the baking tray until they have cooled because the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.", "If you like, you can decorate the biscuits with piped white icing. Thread ribbons through the holes in the biscuits to make loops for hanging from the tree." ]
Prawn and mint finger rolls, Thai-style beef salad and chilli jam	[ "1 head garlic, cloves peeled", "6-8 long red chillies, roughly chopped", "3 thumb-sized pieces (200g/7oz) fresh root ginger, peeled and roughly chopped", "2 double kaffir lime leaves (with two connecting leaves), deveined (optional)", "2Â½ cups caster sugar", "Â½ cup water", "4 limes, finely grated zest only", "Â½ cup rice vinegar", "3 tbsp fish sauce", "1 tsp soy sauce", "2 small bundles (100g/3Â½oz) bean thread or rice vermicelli noodles", "Â½ large iceberg lettuce", "Â½ tsp sugar", "1 large carrot, coarsely grated", "200g/7oz cooked prawn meat, chopped", "handful fresh mint leaves (about 60-70 leaves), torn into pieces", "3 tbsp chopped fresh coriander", "30 small or 20 large rounds rice paper (also known as spring roll wrappers, available from Asian food stores)", "small handful roasted peanuts, chopped (optional garnish)", "4-6 thick-cut frying steaks such as sirloin or rump (about 150-200g/5Â½-7oz per person)", "splash fish sauce", "salt and freshly ground black pepper", "1 tbsp groundnut or vegetable oil", "3 Lebanese cucumbers or 1 telegraph cucumber, cut into small batons", "1 small red onion, halved and finely sliced", "4 spring onions, thinly sliced", "24 cherry tomatoes, halved", "40 mint leaves, torn", "4 tbsp chopped fresh coriander", "2/3 cup chilli jam (see above)", "4 tbsp lime juice" ]	[ "For the chilli jam, sterlise a screw-top jar (with a volume of two Australian cups: 1 cup =250ml), and its metal lid.", "Blend the garlic, chillies, ginger and kaffir lime leaves (if using) to a coarse paste in a food processor or pestle and mortar.", "Place the blended mixture in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.", "Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes, or until the volume of liquid has reduced by one-third. It will bubble up like jam.", "Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. It will keep for months while sealed. Once opened, store the chilli jam in the fridge.", "For the prawn and mint finger rolls, place the noodles in a bowl, cover with boiling water and soak for five minutes. Drain the water off and then cut the noodles with kitchen scissors in several places to create shorter lengths.", "Very finely shred the lettuce and place in a mixing bowl with sugar, carrot, prawn meat, mint and coriander. Mix through the noodles.", "Dampen a clean tea towel and lay it on a clean work surface. Dunk the rice paper rounds into a dish of warm water one at a time for a couple of seconds each (donâ€™t soak them or they will become too sticky), then place them separately on the damp tea towel. Wait for a minute for the rice paper to soften and become flexible. They are ready to work with when they are dimpled and softened. If you try and roll them before this they will split.", "Place a small handful of the prawn mixture in the centre of each wrapper. Wet your hands to stop them sticking to the rice paper and then roll the wrapper up tightly around the filling, tucking in the sides as you go. Transfer the rolls to a plate, seam side down and cover with a damp paper towel. If not serving immediately, they will hold their shape in the fridge for 24 hours. Garnish with chopped peanuts if desired.", "For the beef salad, rub the steaks with the fish sauce and season them with salt and pepper. Heat the oil in a large frying pan and cook the steaks for 2-3 minutes on each side, or until they are done to your liking.", "Remove the meat from the pan and set it aside, covered to rest for at least five minutes after cooking. Slice the meat thinly across the grain. If preparing the meat ahead of time, slice the steaks just before serving.", "Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, red onion, spring onions, tomatoes, mint and coriander.", "Measure out the required amount of chilli jam and mix it with lime juice in a bowl. Pour this over the salad and toss to combine. Serve the beef salad with the rolls and more chilli jam in a dipping pot." ]
Spicy beef with harvest vegetable salad	[ "2 eggs", "3 tbsp lemon juice", "1 tsp Dijon mustard", "Â½ tsp salt", "a good pinch of white pepper", "275ml/9Â½fl oz vegetable oil", "175g/6oz speedy mayonnaise", "175g/6oz Greek yoghurt", "1-2 garlic cloves, crushed", "2 tbsp lemon juice", "Â½ tsp salt", "ground black pepper to taste", "1.2kg/2lb 12oz beef sirloin, cut in two pieces lengthwise", "4 tbsp pomegranate molasses or balsamic glaze", "4 tsp ground cumin", "2 tsp ground coriander", "1 tsp salt", "ground black pepper, to taste", "Â½ medium pumpkin, peeled, cut into 5mm/Â¼in thick slices", "3 aubergines, halved lengthwise and cut into 1cm/Â½in thick slices", "4 red peppers, core removed, cut into eighths", "4 tbsp olive oil, plus extra for grilling", "2 tsp ground cumin", "8 handfuls watercress or rocket leaves", "Â¼ cup dukkah spice mix (available online and from delis)", "250g/9oz raw prawn meat, finely chopped", "60g/2Â¼oz speedy mayonnaise (from above)", "1 tsp sesame oil", "salt and ground black pepper", "6 slices white bread, crusts removed, quartered", "1 tbsp sesame seeds", "1 tbsp roughly chopped chives" ]	[ "For the speedy mayonnaise, place all the ingredients in a narrow bowl or jug and mix on a high speed with a stick blender (this is key â€“ it wonâ€™t work in a food processor because it needs the speed of the blender to make it emulsify). It will thicken at once to create a creamy mayonnaise.", "For the garlic dressing, stir together all the ingredients and set aside.", "For the spicy beef with harvest vegetables, rub the beef all over with pomegranate molasses or balsamic glaze.", "Sprinkle the cumin and coriander on a board with the salt and pepper then roll the meat in the mixture. (The beef can be prepared ahead and marinated for up to 24 hours in the fridge. Bring back to room temperature before cooking.)", "When ready to cook, preheat a griddle pan until hot and brush with a little oil and grill the beef over medium-high heat until browned all over (about two minutes each side).", "Reduce the heat and cook until done to your liking (approximately 20-25 minutes for medium-rare). (Alternatively, brown the beef in a lightly oiled frying pan then roast in an oven preheated to 200C/400F/Gas 6 for 15-20 minutes.)", "Set the beef aside to rest for 10 minutes before carving into thin slices to serve.", "Preheat the oven to 200C/400F/Gas 6.", "Place the sliced pumpkin, aubergine and peppers on a tray, drizzle with oil, sprinkle with cumin, salt and pepper, and toss to coat evenly.", "Roast the vegetables in the preheated oven for 30-40 minutes, or alternatively cook on a griddle pad, turning frequently, until lightly charred and tender. Keep warm until ready to serve.", "For the sesame prawn toasts, reduce the oven temperature to 180C/350F/Gas 4 and line a baking tray with baking parchment.", "Mix the prawn meat with speedy mayonnaise, sesame oil and salt and pepper. Spread onto the bread triangles and sprinkle with sesame seeds.", "Place on the prepared baking tray and bake until the toast is golden-brown and crisp (approximately 15 minutes).", "Sprinkle with chives and place on a large sharing platter.", "To serve, arrange watercress or rocket on a large platter and top with the roasted vegetables and beef. Drizzle with garlic dressing and sprinkle with dukkah. Serve alongside the hot sesame prawn toasts." ]
Chilled soup of carrots, pink grapefruit, green olives and hazelnuts	[ "500g/1lb 2oz carrots, peeled", "50g/2oz butter", "1 garlic clove, peeled, crushed", "750ml/1 pint 7fl oz water", "1 sprig fresh thyme", "1 sprig fresh rosemary", "salt and freshly ground black pepper", "150ml/5fl oz milk", "2 pink grapefruit, peeled and segmented, segments halved", "1 handful green Gordal olives, stones removed, halved", "1 handful hazelnuts, crushed and toasted", "1 punnet fresh micro coriander cress", "4 tbsp hazelnut oil" ]	[ "Slice the carrots as thinly as possible, using a mandoline.", "Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2-3 minutes.", "Add the water, thyme and rosemary and season with salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook for 5-6 minutes, or until the carrots are tender.", "Remove the pan from the heat and stir in the milk. Allow to cool slightly, then transfer the mixture to a blender and blend until smooth. Place into the fridge to chill for at least 30 minutes.", "To serve, divide the soup among four serving bowls. Arrange the grapefruit segments, olives, nuts and coriander cress on top of the soup, then drizzle over the hazelnut oil." ]
Ox tongue and tripe	[ "1 ox tongue, unsalted", "1 large carrot, halved", "1 onion, halved and studded with 2 cloves", "1 celery stick, halved", "10 black peppercorns", "3 garlic cloves, crushed", "2 pieces orange zest", "1 large sprig thyme", "1 tbsp sea salt", "1 large carrot, finely chopped", "1 large onion, finely chopped", "5 garlic cloves, crushed", "vegetable oil, for frying", "2 large plum tomatoes, chopped", "1 sprig rosemary", "1 tbsp smoked paprika", "2 large pieces dressed ox tripe (reticulum)", "1 vanilla pod, sliced and seeds scraped out", "3 tbsp dry sherry", "3 tbsp sherry vinegar", "1 litre/1Â¾ pint chicken stock", "salt and pepper", "1 cucumber, halved and seeds removed", "2 green peppers, scorched, peeled and seeds removed", "2 spring onions", "1 tbsp miniature capers", "1 tbsp chopped gherkins", "1 stick celery", "1 tbsp chopped flat leaf parsley", "lemon juice, to taste", "extra virgin olive oil, to taste", "5 rock oysters, shucked, juices reserved", "1 tsp cooked egg white", "100-150ml/3Â½-5fl oz grapeseed or neutral-tasting oil", "lemon juice, to taste", "salt, to taste", "new pennywort leaves", "sea astor" ]	[ "For the tongue, discard the soaking water (if using) and rinse. Cover with cold water, bring to the boil and skim any scum from the surface.", "Add all the remaining ingredients and simmer for 3-5 hours, the slower the better. Slower cooking results in a better end product, too fast and youâ€™ll end up with a mushy tongue. Youâ€™ll know when the tongue is cooked, the skin will bubble slightly and be easy to pull away from the flesh. Once peeled, place back into the juice and leave to cool completely. This will keep in the fridge for about 3 days.", "For the tripe, preheat the oven to 150C/130C Fan/Gas 1.", "In a large ovenproof pan, gently fry the carrots, onions, and garlic in the vegetable oil until lightly coloured and soft. Add the tomatoes, herbs and paprika. Cook until the tomatoes are soft and combine to form a homogenous mixture.", "Add the tripe, vanilla, sherry and vinegar, heat through then cover with the chicken stock and season with salt and pepper. Bring to the boil, cover with a lid and transfer to the oven until the tripe is tender (about 6 hours). Check that the tripe doesnâ€™t dry out and add water if needed. Leave to completely cool in the liquid before slicing into strips for frying.", "For the green vegetable vinaigrette, finely chop all the ingredients then mix with enough olive oil and lemon juice to create a thick sauce. Season to taste with salt and pepper.", "For the oyster mayonnaise, in a food processor blend the oysters with the cooked egg whites and some of the reserved juice to create a thick paste. With the motor running, pour in the oil in a thin, steady stream to make the mayonnaise. Thin with the juice and water if needed. Season to taste with lemon juice and salt.", "To finish, slice the ox tongue and fry in a non-stick pan until crisp, golden-brown and heated through, set aside. Crisp the tripe pieces in the same way. Serve immediately with the green vegetable vinaigrette and oyster mayonnaise. The addition of some pennywort leaves or sea astor will give the dish a finished touch." ]
Slow-cooked breast of lamb with aubergines	[ "1 breast of lamb, bones removed, but reserved", "4 garlic cloves, crushed", "1 sprig rosemary, finely chopped", "salt and freshly ground black pepper", "50g/1Â¾oz butter", "1 tbsp olive oil", "1 onion, finely sliced", "Â½ tsp fennel seeds", "Â½ tsp dried herbes de Provence", "100ml/3Â½fl oz white wine", "800g/1lb 12oz aubergines", "130ml/4fl oz olive oil", "180g/6oz onion, finely chopped", "Â½ tsp crushed garlic", "4g ground black pepper", "5g ground turmeric", "5g dried mint", "15g salt", "400g/14oz tinned chopped tomatoes", "1 tbsp finely chopped fresh mint", "1 tbsp finely chopped fresh coriander", "50g/1Â¾oz baby spinach", "4 preserved lemons, finely sliced, plus some of the juice from the jar", "2 tbsp olive oil", "Â½ tbsp balsamic vinegar", "Â½ tsp honey", "2 tbsp kashk (fermented whey) (available from Persian stores and online suppliers)", "2 tbsp natural yoghurt", "1 tsp smoked paprika" ]	[ "For the slow-cooked breast of lamb, preheat the oven to 150C/300F/Gas 2.", "Smear the flesh side of the breast with the garlic, rosemary, salt and pepper. Roll the breasts and tie them with kitchen string, resembling a Swiss roll, skin-side outwards.", "Heat a large casserole dish with a lid and add half of the butter and the olive oil. Once hot, add the breast and cook until nicely golden-brown all over - this could take 15 minutes or so, the slower the better.", "Take out the lamb and set aside on a plate.", "Add the thinly sliced onions, fennel seeds and herbes de Provence to the casserole and cook until very soft - for about 15 minutes.", "Place the breasts on top of the onions, add the wine, lamb bones and enough water to come up halfway up the lamb.", "Lightly season the breasts with salt and pepper, cover with the lid and cook for two hours in the oven.", "Lift the breasts, remove the string, and wrap in cling film and chill in the fridge until needed.", "Cook the braising liquid over a medium heat until the volume of liquid has reduced to about 200ml/7fl oz. Strain through a fine metal sieve, pushing all the juices from the onions.", "For the aubergines, preheat the oven to 200C/4000F/Gas 6. Place the aubergine on a baking tray and bake for 45 minutes. Remove from the oven and, once cool enough to handle, roughly tear the aubergine flesh, discarding the skin.", "Heat a large pan and add the oil. Once hot, fry the onions and garlic until soft. Add the spices and cook for a further five minutes.", "Add the tomatoes and cook for another 10 minutes.", "Finally add the aubergine flesh and cook for another 15 minutes over a low heat.", "For the spinach and preserved lemon salad, place the spinach and lemons in a large bowl.", "Put the olive oil, some of the juice from the preserved lemons,the balsamic vinegar and honey in a small bowl and whisk. Pour this dressing over the salad and toss together.", "When you are ready to serve the lamb, remove the lamb from the cling film and cut into four. Heat a medium frying pan and add the remaining butter. Once hot, fry the lamb on all sides.", "Serve kashk (fermented whey) over the aubergine and finish with chopped mint and coriander. Serve the breast of lamb (and jus) with the aubergines, the spinach and lemon salad and yoghurt dusted with paprika." ]
Lemon and honey spatchcock chicken with quinoa and broad bean salad	[ "150g/5Â½oz whole preserved lemon", "4 garlic cloves", "1 sprig fresh rosemary, leaves only", "90g/3Â¼oz clear honey", "50ml/2floz olive oil", "3 green chillies, seeds removed, roughly chopped", "pinch red chilli flakes", "1.2kg/2lb 12oz chicken, spatchcocked and backbone removed", "1 tbsp rapeseed oil", "1 tbsp pumpkin seeds", "1 tbsp sunflower seeds", "200g/7oz cooked quinoa", "2-3 tbsp Gordal or Queen green olives, pitted and cut into segments", "1 preserved lemon, finely sliced", "60g/2Â¼oz broad beans", "small handful fresh parsley", "small handful mint", "salt and freshly ground black pepper", "1 tbsp clear honey", "1 lemon, juice only", "45ml/2fl oz olive oil" ]	[ "Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight.", "Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces.", "For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside.", "Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper.", "For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken.", "Serve the chicken pieces with the salad." ]
How to cook rice	[ "225g/8oz long grain rice", "350ml/12fl oz water" ]	[ "Put the rice in a saucepan. Wash rice with cold water. Drain and repeat the process twice.", "Add clean water to the rice.", "Cook rice over high heat, bring to the boil, uncovered.", "Switch to very low heat and cover with a lid. Simmer the rice for 15-20 minutes. Do not take lid off until time is up. (This is the crucial as the rice is steam-cooked under pressure.)", "When done, fluff up the rice with a fork or chop sticks and serve hot." ]
Braised beef	[ "800g/1Â¾ lb beef topside or round shoulder", "20ml/Â¾fl oz oil", "100g/3Â½oz mirepoix - see below", "60g/2oz bacon trimmings, blanched", "1 garlic clove, with skin on", "200g/7oz fresh tomatoes, cut in quarters", "salt, pepper", "500ml/17fl oz red wine", "500ml/17fl oz brown stock", "a little cornflour", "carrots, baby leek, pearl onions", "mange tout, blanched", "button mushrooms", "1 carrot", "fresh thyme", "fresh rosemary", "1 small onion", "1 stick celery", "1 tbsp tomato purÃ©e" ]	[ "Season the meat with salt and pepper.", "Brown the meat in oil. Remove the meat from the pan.", "Add the mirepoix ingredients to the pan along with the bacon, garlic, tomatoes and purÃ©e to the pan. Cook till softened.", "Add the brown stock to the pan and stir. Reduce the liquid until it is a syrupy consistence.", "Return the meat to the pan. Deglaze the meat with the wine or marinade.", "Cover the pan and braise the meat until tender 180C/350F/Gas 4 for approximately 1Â½hrs turning occasionally.", "Remove the meat from the pan. Reduce the sauce and if necessary bind with cornstarch.", "Strain the sauce and skim the fat. Season to taste adding a little more of the brown stock.", "Place the meat on a serving dish. Pour a small quantity of sauce over the carved meat before serving.", "Garnish with the blanched carrots, baby leek, pearl onions, mange tout, button mushrooms fried in a little butter with the remaining bacon." ]
Aubergine and mozzarella bake	[ "3 tbsp olive oil", "1 onion, finely chopped", "3 garlic cloves, crushed", "2 x 400g/14oz tins chopped tomatoes", "salt and pepper", "2 medium to large aubergines", "1 ball mozzarella, drained and torn into pieces" ]	[ "Preheat the oven to 200C/400F/Gas 6.", "Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes.", "Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome.", "Meanwhile slice the aubergines lengthways into slices 5mm/Â¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.", "Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8Â½in)and spread evenly. Top with a third of the aubergine slices.", "Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top." ]
Beetroot layer cake	[ "400g/1lb beetroot", "4 tbsp olive oil", "1 tsp English mustard", "100g/3Â½oz leek, finely chopped", "50g/1Â¾oz butter", "1 tbsp flour", "425ml/15fl oz milk", "nutmeg, grated", "freshly ground black pepper", "100g/3Â½oz mature Cheddar", "200g/7oz smoked roasted ham", "parmesan, grated" ]	[ "Preheat the oven to 180C/350F/Gas 4. Boil the beetroot in slightly salted water, peel and cut into 3mm/â…›in slices. Place the beetroot into a bowl and mix with two tablespoons of the olive oil and mustard. Fry the leek in the remaining oil until soft.", "Melt the butter in a saucepan over a medium heat, stir in the flour then add the milk in a steady stream until it is all incorporated. Add a grating of nutmeg and a pinch of black pepper then the Cheddar and finally the leeks. Mix until well combined and remove the pan from the heat.", "Put a layer of beetroot in the bottom of an ovenproof dish, spoon over some sauce then add a layer of ham. Repeat these layers, finishing with a layer of sauce and a scattering parmesan.", "Bake in the oven for 20 minutes, or until golden-brown." ]
Beetroot soufflÃ© with anchovy sauce	[ "20g/Â¾oz butter, for greasing", "20g/Â¾oz fine dry breadcrumbs, for dusting", "400g/14oz cooked beetroot, peeled and diced", "150ml/5fl oz pink grapefruit juice", "1 tsp hot horseradish", "sea salt and freshly ground black pepper", "3 tbsp plain flour", "4 free-range eggs, separated", "125g/4Â½oz unsalted butter", "1 large garlic clove, cut into 3", "10 anchovy fillets in oil, drained", "100ml/3Â½fl oz double cream" ]	[ "Grease six individual ramekins with the butter and dust the insides with the breadcrumbs. Preheat the oven to 220C/425F/Gas 7.", "Place the beetroot, half the grapefruit juice, horseradish, sea salt and freshly ground black pepper into a blender and pulse until smooth.", "Heat the remaining grapefruit juice in a small pan, mix in the flour to make a paste and add it to the blender. Add the egg yolks to the mixture one at a time and blend until everything is smooth. Pour the mixture from the blender into a large bowl.", "Whisk the egg whites until stiff in a clean bowl and then carefully fold into the beetroot mixture.", "Place the prepared ramekins onto a baking tray, pour in the soufflÃ© mixture and bake in the oven for 20 â€“ 25 minutes.", "For the anchovy sauce, put the butter and garlic into a pan, fry for one minute then discard the garlic. Lower the heat and add the anchovy fillets. When they have completely dissolved, stir in the cream and remove the pan from the heat.", "When the soufflÃ©s are cooked, make a small hole in the middle of each one, pour in two tablespoons of the sauce and serve immediately." ]
Deep-fried mushrooms	[ "2 tbsp plain flour", "1 tsp chopped fresh flatleaf parsley", "2 free-range eggs", "50ml/2fl oz milk", "freshly ground black pepper", "vegetable oil, for deep-frying", "400g/14oz mixed mushrooms, cleaned, sliced lengthways" ]	[ "Mix the flour and parsley in a wide, shallow bowl. Whisk the eggs, milk and some freshly ground black pepper together in a separate bowl.", "Heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Dip the mushroom slices in the egg mixture, then coat with the flour mixture.", "Carefully place the mushrooms into the oil and fry for 3-4 minutes, or until golden-brown. (You may need to do this in batches. Do not overcrowd the pan.)", "Remove the mushrooms from the oil with a slotted spoon and set aside to drain on kitchen paper." ]
Chicken and mushroom casserole	[ "8 tbsp olive oil", "flour, for dusting", "400g /14oz chicken thighs, skinned and boned", "150g /5Â½oz small onions, peeled", "1 carrot, very finely chopped", "1 celery stalk, very finely chopped", "300g/10Â½oz button mushrooms, halved", "200ml/7fl oz dry white wine", "500ml/18fl oz chicken stock", "freshly grated nutmeg, to taste", "3 free range egg yolks, beaten with 4 tsp of milk", "1 tbsp finely chopped fresh parsley" ]	[ "Heat six tablespoons of the olive oil in a frying pan over a medium heat.", "Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.", "Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.", "Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.", "Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.", "Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through", "Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley." ]
Fillet of venison and wild mushroom sauce	[ "500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions", "5 tbsp extra virgin olive oil", "1 tbsp balsamic vinegar", "1 carrot, finely chopped", "1 onion, finely chopped", "salt and freshly ground black pepper", "100g/3Â½oz unsalted butter", "2 small onions, very finely sliced", "40g/1Â½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)", "150g/5oz fresh porcini mushrooms, thickly sliced", "2 tbsp balsamic vinegar (aged for 10-15 years)", "4 tbsp dry sherry", "6 tbsp double cream", "salt and freshly ground black pepper", "1 summer truffle, optional" ]	[ "For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.", "For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.", "Add the morels and cook for 10 minutes.", "Add the porcini and fry for a further 3-5 minutes.", "Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)", "To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.", "Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.", "To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using." ]
Green pasta ravioli with burrata mozzarella	[ "300g/10Â½oz Italian â€˜00â€™ flour", "2 free-range eggs", "pinch salt", "75g/2Â½oz well-drained, purÃ©ed cooked spinach", "600g/1lb 5oz burrata mozzarella cheese", "50g/1Â¾oz parmesan, freshly grated", "60g/2Â¼oz unsalted butter", "20g/Â¾oz pine nuts, toasted", "1 tbsp fresh rosemary leaves", "80g/3oz parmesan, freshly grated" ]	[ "To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach. Incorporate the eggs and spinach into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste.", "Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough.", "Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough. Work the dough for 10-15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film or aluminium foil and leave it to rest for at least half an hour.", "Roll out the pasta, by machine or using a rolling pin, into two long sheets, roughly 15-20cm/6-8in wide, and 2mm thick. Cut the burrata mozzarella into 12 pieces.", "Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan.", "Brush around the pieces of cheese with water and fold over the other side of the pasta sheet. Cover the six pieces of cheese by pressing the dough all around each to expel the air. Cut into rectangles with a pasta wheel or a sharp knife to make six large ravioli. Cover with a tea towel while you make the remaining ravioli.", "Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan.", "Cook the ravioli gently in plenty of boiling salted water for 2-3 minutes or until al dente. Melt the butter in a pan with the pine nuts and rosemary. Let the hot butter absorb the herb flavour for two minutes. Scoop the ravioli out of the water and place in the pan with the melted butter and pine nuts.", "Serve the pasta on warmed plates, sprinkled with more parmesan." ]
Hand-made skinless sausages with pepper sauce	[ "1kg/2lb 2oz minced pork", "1 tsp chopped red chilli", "1 garlic clove, finely chopped", "1 tsp fennel seeds", "110ml/4fl oz red wine", "4 tbsp olive oil", "salt and freshly ground black pepper", "2 large red peppers", "2 large yellow peppers", "1 tbsp salted capers, soaked for 30 minutes, then drained", "1 garlic clove, sliced", "Â½ red chilli, finely chopped", "5 anchovies", "olive oil" ]	[ "Mix the pork, chilli, garlic, fennel seeds, red wine, salt and freshly ground black pepper together in a bowl until well combined.", "Using your hands, divide the mixture into 12 and roll each piece into a sausage shape roughly 8cm/3in long and 3cm/1Â¼in diameter.", "For the sauce, heat a cast-iron griddle on the hob. Grill the peppers on all sides until the skins are black. Set aside to cool, peel away the skins and remove the seeds.", "Blend the pepper with all the other ingredients (except the oil) in a food processor until smooth.", "With the motor running, pour in enough oil until the dressing becomes a pouring consistency.", "Heat one tablespoons of oil in a large non-stick pan, gently place the sausages into the pan and fry over a medium heat for 10 minutes, turning frequently, until golden-brown on all sides", "Serve the sausages alongside the sauce." ]
Insalata di rinforzo	[ "1.5 litres/2Â½ pints white wine vinegar", "50g/1Â¾oz salt", "50g/1Â¾oz sugar", "6 cloves", "10 bay leaves", "200g/7oz pickling onions", "2 carrots, cut into small rounds", "1 small cauliflower, cut into florets", "1 yellow pepper, cut into strips", "1 red pepper, cut into strips", "30g/1oz large salted capers, soaked 30 for minutes in water, drained", "100g/3Â½oz anchovies", "100g/3Â½oz black olives", "4 tbsp olive oil", "1 red chilli, finely chopped", "12 slices salami", "12 slices prosciutto" ]	[ "For the insalata di rinforzo, put the vinegar, 1 litre/1Â¾ pints water, the salt and sugar in a pan with the cloves and bay leaves and bring to the boil. Add the onions and carrots and cook for 10 minutes, then add the cauliflower and peppers and cook for another 20 minutes. Drain and cool.", "To assemble, combine the capers, anchovies and olives in a bowl. Drizzle over the olive oil and add the chopped chilli. Mix all the ingredients well.", "Add some of the pickle to the salad and combine.", "To serve, place the sliced salami and prosciutto on a serving plate along with the salad. Any remaining pickle can be reserved in a fridge in the jar or eaten alongside." ]
Lamb with egg sauce	[ "6 tbsp extra virgin olive oil", "1 large onion, sliced", "900g/2lb boned leg of lamb, cut into fairly large chunks", "1 glass dry white wine", "1 egg", "3 eggs, yolks only", "2 tbsp coarsely chopped fresh parsley", "Â½ lemon, juice only", "salt and freshly ground black pepper", "12 asparagus stems", "ciabatta loaf" ]	[ "Heat the oil in a large pan, add the onion and cook gently until tender.", "Add the meat and fry for 5 minutes, until browned.", "Stir in the wine and some salt and pepper, then cover and braise for 20-30 minutes, until the lamb is tender, stirring occasionally to prevent sticking.", "Lightly beat the whole egg and egg yolks in a bowl, then add the parsley and lemon juice. Take the pan off the heat and pour in the egg mixture, stirring to obtain a silky-smooth sauce; the heat of the meat will gently cook the eggs but they should not scramble.", "Cook the asparagus stems in simmering water until they are soft (or they can be steamed).", "Serve the lamb immediately, with some ciabatta bread and some asparagus." ]
Lemon and ricotta tart	[ "1 x 400g/14oz ready-made puff pastry", "plain flour, for dusting", "1 lemon, finely grated zest only", "300g/10Â½oz ricotta cheese", "200g/7oz mascarpone cheese", "200g/7oz candied peel, roughly chopped", "125g/4Â½oz caster sugar", "6 free-range eggs, separated" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Roll the pastry out on a lightly floured work surface to a 3mm/â…›in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.", "In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3Â½oz of the sugar and five of the egg yolks until smooth and well combined.", "Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.", "Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.", "Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.", "Set aside to cool for two hours, then sprinkle with lemon zest." ]
Linguine with prawns and mussels	[ "500g/1lb 2oz mussels", "250g/9oz whole raw prawns", "6 tbsp olive oil", "1 garlic clove, crushed", "Â½ red chilli, finely sliced", "50ml/2fl oz white wine", "1 lemon, juice only", "small bunch flatleaf parsley, roughly chopped", "400g/14oz linguine", "salt and freshly ground black pepper" ]	[ "Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact.", "Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.", "Add the prawns and cook for a further 4â€“5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.", "Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately." ]
Tuna pasta sauce with linguine	[ "375g/13oz dried linguine", "4 tbsp extra virgin olive oil", "3 tbsp finely chopped parsley", "2 garlic cloves, finely chopped", "1 small chilli pepper, finely chopped", "1cm/Â½in fresh ginger root, thinly sliced", "450g/1lb carton or bottle passata", "400g tin of tuna fish in oil, drained and roughly chopped", "salt and freshly ground black pepper" ]	[ "Cook the pasta for 8-10 minutes or until al dente, and drain.", "Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.", "Toss the pasta with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper." ]
Mushroom crostini	[ "8 tbsp olive oil", "2 garlic cloves, 1 peeled, 1 finely chopped", "1 small red chilli, finely chopped", "400g/14oz mixed mushrooms, chopped", "1 tbsp coarsely chopped fresh flatleaf parsley", "1 tbsp fresh marjoram leaves", "salt and freshly ground black pepper", "4 large slices Pugliese (or sourdough) bread" ]	[ "Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.", "Stir in the parsley and marjoram and season with salt and freshly ground black pepper.", "Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil. Spoon over the mushrooms." ]
Mushroom purses	[ "4 tbsp olive oil, plus extra for the pastry", "3 garlic cloves, finely chopped", "1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped", "3 tbsp coarsely chopped parsley", "1 small chilli, finely chopped (optional)", "8 rectangles ready-made filo pastry, about 20x20cm/8x8in", "small bunch fresh chives" ]	[ "Preheat the oven to 220C/450F/Gas 8.", "Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.", "Brush one side of each sheet of filo pastry all over with a little olive oil.", "Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.", "Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.", "Repeat the process with the remaining filo pastry and mushroom mixture.", "Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown." ]
Open raviolo with mushrooms and artichoke salad	[ "60g/2Â¼oz butter", "1 garlic clove, finely chopped", "600g/1lb 5oz mixed wild mushrooms, cleaned and the larger ones cut in half", "1 tbsp tomato purÃ©e", "1 tbsp chopped fresh flatleaf parsley", "salt and freshly ground black pepper", "125ml/4fl oz white wine", "8 sheets egg pasta dough, about 15cm/6in square", "55g/2oz parmesan (or a similar vegetarian hard cheese), grated (optional)", "8 very small, tender globe artichokes, before any chokes have formed", "Â¼ lemon, juice only", "6 tbsp extra virgin olive oil", "salt and freshly ground black pepper", "85g/3oz parmesan (or a similar vegetarian hard cheese), shaved very thinly" ]	[ "For the open ravioli with mushrooms, heat a frying pan with the butter. Once melted, add the garlic and fry gently until softened, but not browned.", "Add the mushrooms and stir-fry for about five minutes, then add the tomato purÃ©e and parsley and season with salt and pepper to taste.", "Pour in the wine, bring to the boil and let it bubble for a few minutes.", "For the artichoke salad, trim the artichokes of all tough outer leaves. Cut off and discard the top and bottom, then slice very thinly and put into a bowl of water with a splash of the lemon juice to prevent any discolouration until ready to serve.", "To finish the ravioli, place a large saucepan of boiling water on the hob and season with salt. Once it comes to a rolling boil, add a couple of sheets of pasta at a time so that they donâ€™t stick together. Once soft but still retaining a little bite, remove the pasta sheets from the pan with a slotted spoon and set aside.", "For the artichoke salad, prepare the vinaigrette by whisking together the olive oil, remaining lemon juice, and salt and pepper to taste in a small bowl.", "To serve, carefully lay four sheets of pasta on four hot serving plates. Divide the mushroom mixture between them, placing on top, reserving some of the sauce.", "Top the mushrooms with the remaining sheets of pasta and brush the top with the remaining sauce. Sprinkle with grated parmesan, if you like. Drain the artichokes and arrange them on the serving plates. Pour the vinaigrette over the artichokes and sprinkle the parmesan shavings on top. Serve at once." ]
Panna cotta with beetroot and lime syrup	[ "3 small gelatine leaves", "250ml/9fl oz double cream", "50ml/2fl oz milk", "150g/5Â½oz sugar", "1 tbsp dark rum", "1 tsp vanilla essence", "2 golden or red beetroot, cooked, peeled and cut into small cubes", "150g/5Â½oz sugar", "1 tbsp water", "1 lime, zest only, cut into very small strips", "2 limes, juice only" ]	[ "Put the gelatine leaves into a bowl of cold water to soften. Place the cream and milk into a small saucepan and bring to a boil. Add the sugar and the softened gelatine and stir until both have dissolved. Pour in the rum and vanilla essence and mix until well combined.", "Remove the pan from the heat, divide the mixture between four individual ramekins and chill in the fridge for 2 â€“3 hours.", "To make the syrup, heat the sugar and water with the lime zest and juice until the sugar has dissolved and the syrup is transparent. Remove the pan from the heat and set aside to cool.", "To loosen the panna cottas, dip each ramekin into hot water for a few seconds then upside down and gently release onto a serving plate.", "Decorate each panna cotta with the cooked beetroot cubes and spoon over the lime syrup." ]
Pasta with courgette sauce and spinach balls	[ "500g/1lb 2oz spinach leaves, washed thoroughly, tough stalks removed", "2 free-range eggs, beaten", "pinch freshly grated nutmeg", "1 garlic clove, blended to a purÃ©e with Â½ tsp water", "110g/4oz fresh white breadcrumbs", "50g/2oz parmesan, or similar vegetarian hard cheese, freshly grated", "salt and freshly ground black pepper", "2-3 tbsp olive oil", "8 tbsp olive oil", "2 garlic cloves, peeled, finely chopped", "1 chilli, finely chopped", "2 courgettes, trimmed, finely grated", "60g/2Â¼oz parmesan, or similar vegetarian hard cheese, freshly grated", "salt and freshly ground black pepper", "400g/14oz rigatoni, cooked according to packet instructions, drained (reserve a few spoonfuls of the cooking water)" ]	[ "For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.", "Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach.", "Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purÃ©e, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture.", "Roll the spinach mixture into walnut-sized balls and place onto a baking tray.", "Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.", "When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.", "Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured.", "Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften.", "Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni.", "To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top." ]
Penne all'Amatriciana	[ "3-4 tbsp extra virgin olive oil", "1 onion, peeled and chopped", "4 slices streaky bacon, rind removed, chopped", "500g/1lb 2oz ripe cherry tomatoes, cut in half", "salt and freshly ground black pepper", "1 tsp salt", "2 litres/3Â½pints boiling water", "250g/9oz penne pasta", "20g/3/4 oz parmesan cheese, finely grated, to serve", "2 ciabatta rolls, cut in half", "1 garlic clove, peeled and cut in half", "extra virgin olive oil, for drizzling", "250g/9oz ripe cherry tomatoes, cut into quarters", "1 x 125g/4Â½oz ball buffalo mozzarella", "salt, to taste", "1 small bunch fresh basil, leaves only" ]	[ "For the sauce, heat the oil in a frying pan, add the onion and cook over a medium heat for about 2-3 minutes, until softened.", "Add the bacon to the pan and fry gently until lightly golden-brown, about ten minutes.", "Add the tomatoes to the pan and stir well.", "Reduce the heat and simmer until the tomatoes begin to break down, about five minutes. Season, to taste, with salt and freshly ground black pepper, but take care with the salt as the bacon is salty.", "For the pasta, place the salt into a saucepan of boiling water and add the penne.", "Boil for 8-10 minutes, or according to packet instructions, until al dente (the pasta should give some resistance when bitten into). Drain, then add to the pan with the sauce and mix well.", "Meanwhile, for the bruschetta, preheat the grill to medium. Toast the ciabatta halves on both sides.", "Lightly rub the cut sides of the garlic clove over the ciabatta halves.", "Drizzle generously with olive oil.", "Place the tomatoes on top of the ciabatta. Tear the mozzarella into pieces and place on top of the tomatoes.", "Season, to taste, with salt and drizzle over a little more olive oil. Tear the basil leaves into pieces and scatter over the top.", "To serve, divide the pasta between two bowls and sprinkle over the parmesan. Serve with the bruschetta with mozzarella." ]
Pickled mushrooms	[ "1 litre/1Â¾ pints white wine vinegar", "1 tsp salt", "1 tsp sugar", "2 garlic cloves", "olive oil", "Â½ tsp black peppercorns", "1 bay leaf", "1 kg/2lb 4oz wild mushrooms, cleaned and roughly chopped" ]	[ "Place all of the ingredients except the mushrooms into a saucepan and add 500ml/18fl oz water.", "Bring to the boil and add the mushrooms. Cook for 12-15 minutes, or until cooked through.", "Remove the mushrooms from the pan with a slotted spoon and set aside to dry on a clean tea towel for 3-4 hours, or until completely dry.", "Pour some olive oil into a 1 litre/1Â¾ pints sterilised jar, add the mushrooms, then cover with more olive oil. Stir together gently until all of the mushrooms are coated in the olive oil. Cover tightly with a sterilised lid.", "The mushrooms will keep for two months unopened. Use within 3-4 days once opened." ]
Pork cheeks with sauerkraut	[ "8 pork cheeks, weighing 75g/3oz each", "1-2 tbsp plain flour", "2 tbsp olive oil", "115g/4oz speck, finely diced", "2 tbsp Chantenay carrots, very finely chopped", "2 tbsp celery, very finely chopped", "10 black peppercorns", "nutmeg, whole, for grating", "50ml/2fl oz dry white wine", "500ml/18fl oz chicken stock", "2 tsp apple balsamic vinegar", "salt and freshly ground pepper", "Â½ tsp whole black peppercorns", "1 tsp juniper berries", "1 savoy cabbage, cut into very thin strips", "1 litre/1Â¾ pint apple juice", "1 tbsp granulated sugar", "50ml/2fl oz white wine vinegar" ]	[ "Preheat the oven to 180C/350F/Gas 4.", "Dust the pork cheeks with the flour to coat.", "Heat a casserole dish until hot, add the olive oil and pork cheeks and cook on each side for about five minutes until golden-brown. Remove the pork cheeks from the pan, and set aside.", "Add the speck to pan and fry for a couple of minutes. Then add the vegetables and fry gently for a few minutes.", "Add the peppercorns, a couple of gratings of nutmeg, the wine and stock and bring to a simmer.", "Return the pork to the pan and mix well then cover with a lid and place in the oven for 1Â½ - 2 hours.", "Season, to taste, with the apple balsamic vinegar.", "For the sauerkraut, tie the peppercorns and juniper in piece of muslin, secured with string.", "Put all the sauerkraut ingredients into a large saucepan with a lid. Bring to the boil, then reduce the heat and cover. Cook for 20 minutes, stirring from time to time.", "Taste the sauerkraut for seasoning and texture: you want a little bit of crunch still. If you need more moisture, add some more apple juice. Remove the muslin bag and season with salt and pepper.", "To serve, divide the pork cheeks equally among the plates and serve the sauerkraut alongside." ]
Sardinian pasta with sausage and tomato sauce	[ "400g/14oz Sardinian gnocchetti (or pasta of your choice)", "salt", "6 tbsp olive oil", "1 small onion, finely chopped", "1 garlic clove, finely chopped", "300g/10Â½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled", "35g/1Â¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid)", "3 tbsp dry white wine", "600g/1lb 5oz polpa di pomodoro (crushed tomatoes)", "salt and pepper, to taste" ]	[ "For the sauce, heat the oil in a casserole, add the onion, and let it cook for 5 minutes over a moderate heat until softened.", "Add the garlic and cook for another minute before adding the sausage and porcini.", "Allow to brown, stirring, then pour in the wine and the tomato pulp.", "Leave to cook over a very low heat for about 1 hour.", "If more moisture is needed, add a little of the mushroom soaking liquid.", "When ready, season to taste with salt and pepper.", "Cook the pasta in plenty of boiling salted water until al dente, about 10-12 minutes.", "Mix the pasta with the sauce and serve immediately." ]
SautÃ©ed giant prawns with garlic and chilli	[ "100ml/3Â½fl oz olive oil", "16 fresh giant prawns, peeled, heads intact", "1 lemon, juice only", "3 garlic cloves, thinly sliced", "1 red chilli, finely chopped", "2 tbsp olive oil", "2 garlic cloves, finely chopped", "250g/9oz fine green beans, blanched for 3 minutes", "2 tbsp finely chopped fresh mint" ]	[ "Heat the oil in a large frying pan until just sizzling. Increase the heat, add the prawns and fry until cooked through (about 3 minutes). Add the lemon juice, garlic and chilli and stir to combine. Remove from the heat and set aside.", "For the salad, heat the oil in a medium pan and add the garlic, frying for 1-2 minutes until lightly coloured. Add the blanched beans and stir to combine.", "To serve, add the prawns, a portion of the sauce and salad to individual bowls. Remove the heads from the prawns and squeeze all the wonderful juices into the sauce." ]
Stuffed chicken legs	[ "4 whole chicken legs", "4 thin slices back bacon", "3 tbsp olive oil", "50g/1Â¾oz fresh white breadcrumbs", "75g/2Â½oz mortadella, cut into strips", "Â¼ nutmeg, grated", "1 tbsp freshly chopped parsley", "1 garlic clove, finely chopped", "2 free-range eggs", "salt and freshly ground black pepper", "2 tbsp olive oil", "2 garlic cloves, peeled and chopped", "1 red chilli, chopped", "50g/1Â¾oz spinach" ]	[ "Preheat the oven to 200C/180C Fan/Gas 6.", "For the chicken, remove any adjoining backbone and knuckles from the chicken legs, if necessary. Using a very sharp knife cut down the length of the bones on the inside and ease the flesh away, taking care not to cut the skin. Discard the bones. You will be left with tapering rectangles of meat. To flatten them, lay them skin-side down on a chopping board, cover with cling film and bash with a rolling pin.", "For the stuffing, mix together the breadcrumbs, sliced mortadella, nutmeg, parsley and garlic. Beat the eggs, season with salt and pepper and mix in to the other ingredients.", "Place a spoonful of the stuffing in the middle of each rectangle of chicken. Fold the rectangle into a sausage-shaped parcel. Put a piece of bacon lengthwise along each â€˜sausageâ€™ to close the join and fold over the end to close the parcel. Secure with kitchen string to make an even shape and to prevent the stuffing leaking.", "Heat the oil in a heavy-based pan or casserole and fry the stuffed chicken legs on all sides, until browned. Transfer to the oven and bake for 15 minutes, or until cooked through.", "Heat a large sautÃ© or frying pan and add the oil. Once hot, add the garlic and chilli and fry for a couple of minutes. Add the spinach and a splash of water and cook until wilted.", "To serve, remove the string and leave the chicken parcels to cool slightly before carving into thick slices. Serve with the spinach alongside. They are equally good served cold." ]
Stuffed lamb cutlets	[ "16 lamb cutlets, 140g/5-6oz each, trimmed", "salt and freshly ground black pepper", "75g/2Â½oz Fontina or gruyere cheese, cut into slivers", "16 large fresh sage leaves", "16 slices parma ham", "2 free-range eggs, beaten with a pinch of salt", "300g/10Â½oz fine dried breadcrumbs", "olive oil, for shallow frying", "250g/8Â¾oz mixed salad leaves - rocket, watercress, Little Gem lettuce", "3 spring onions, finely sliced", "handful fresh mint leaves", "2 sticks celery, finely sliced", "3 tbsp extra virgin olive oil", "1 tbsp white wine vinegar" ]	[ "Cut open the centre of the meat of each cutlet until almost through and open out.", "Season with salt and freshly ground black pepper, then place a sliver of Fontina or Gruyere cheese on one side of the meat followed by a sage leaf and a little Parma ham.", "Fold over the other side of the meat. Dip the cutlets in egg and breadcrumbs to completely coat the meat.", "Press the cutlets together to seal and slightly flatten the meat. Shallow fry in moderately hot oil until golden on both sides, for about eight minutes on each side, or until cooked through.", "Meanwhile, toss the salad ingredients together. Drizzle in the olive oil and vinegar, and season with salt and freshly ground black pepper.", "Serve with the lamb cutlets." ]
Tortiglioni with mushrooms and cheese	[ "20g/Â¾oz dried ceps", "6 tbsp olive oil", "200g/7oz button mushrooms, finely sliced", "200g/7oz ricotta cheese, crumbled", "100g/4oz coarsely grated Fontina", "50g/2oz finely grated Pecorino cheese", "3 eggs, lightly beaten", "salt", "freshly ground black pepper", "375g/13oz dried tortiglioni" ]	[ "Soak the ceps in warm water for 20 minutes. Drain them, retaining the strained soaking water. Squeeze the ceps dry and finely chop them.", "Heat the oil and gently fry the button mushrooms. Add the ceps with 2-3 tbsp soaking water and cook for about 5 minutes. Remove from the heat and gently stir in the ricotta, Fontina and Pecorino cheeses, and the beaten eggs. (The eggs should not be cooked so that they remain liquid at this stage). Taste and add salt if necessary and pepper.", "Meanwhile cook the pasta for 6-7 minutes or until al dente, and drain. Return the pasta to the empty pan, and mix well with the sauce, so that the egg just starts to thicken with the heat of the pasta." ]
Wheat tart (Pastiera di grano)	[ "200g/7oz whole wheat, soaked for 24 hours in several changes of water (or alternatively use 440g/15 oz canned cooked wheat, also called pastiera di grano, available from some Italian delicatessens)", "500ml/1 pint milk (if you are soaking the whole wheat)", "Â½ lemon, zest only", "1 tsp ground cinnamon", "2 tsp vanilla sugar (make your own by adding a vanilla pod to a pot of sugar, leave for 1-2 days for the flavour to develop)", "Â½ orange, zest only", "300g/10oz ricotta cheese", "4 large free-range eggs, separated", "125ml/4Â½fl oz orange flower water (available from large supermarkets and specialist Middle Eastern delicatessens)", "150g/5oz candied peel, finely chopped", "225g/8oz caster sugar", "butter, for greasing", "icing sugar, for dusting", "150g/5oz caster sugar", "150g/5oz butter or lard", "3 large free-range egg yolks", "300g/10oz plain flour" ]	[ "For the filling, drain the soaked whole wheat (if using) and place in a pan with the milk and lemon zest. Simmer for 3-4 hours over a low heat.", "When the grain is tender, add the ground cinnamon, vanilla sugar and orange zest. Remove from the heat, cool, cover and place in the fridge until the next day.", "For the pastry, place the sugar, butter and eggs into a bowl and beat until smooth. Add the flour and stir to make a smooth pastry. Set aside in a cool place for at least one hour.", "Preheat the oven to 190C/375F/Gas 5.", "To continue making the filling, if you have soaked the whole wheat (according to the instructions above), remove it from the fridge. If you are using the canned cooked wheat, add it to the lemon zest, cinnamon, vanilla sugar and orange zest.", "Beat the ricotta in a large mixing bowl with the egg yolks and the orange flower water. Add the candied peel pieces and the flavoured grain to the ricotta mixture.", "Beat the egg whites in a separate bowl with the sugar until light and fluffy. Fold them gently into the ricotta using a large metal spoon.", "Butter a large flan tin 35cm/14in in diameter.", "Roll two-thirds of the pastry out into a circle that will cover the base of the tin, as well as the sides. Press this pastry into the flan tin, covering the bottom and sides with an equal thickness.", "Pour the ricotta mixture into the pastry case. Roll out the remaining pastry, cut into long strips and use these to make a lattice top for the tart.", "Bake in the oven for about 45 minutes.", "Allow to cool and dust with icing sugar. Serve in slices." ]

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