Method

Pre-heat the oven to 200°C.

Slice the squash in half and scoop out the seeds. Season with salt and pepper and drizzle over a little olive oil and rub it over the squash. Place onto a baking tray cut side down and roast for 30-40 minutes until the flesh is soft.

Meanwhile, you can prepare your pangrattato. Add 1 tbsp of olive oil to a frying pan on a medium heat, when the oil is hot add the chopped garlic, sage and rosemary and fry for 1-2 minutes. Add the panko breadcrumbs and parmesan and fry until golden brown and crispy. Season with salt and pepper. Keep stirring the breadcrumbs so they don’t burn.

When the squash is roasted and soft. Scoop out the insides and add to a blender. Add the mascarpone and season with salt and pepper. Blitz until smooth and set aside for later.

Boil a kettle of water. Pour into a medium-large saucepan and add the table salt. Once boiling, add the pasta and cook to packet instructions.

In a large frying pan (enough to hold the pasta too), add 1 tsp of olive oil and fry the sausages until brown and caramelised. Break the sausages up with spoon as you cook them. Once brown add the garlic and chilli flakes and cook for 1-2 minutes.

Add the squash purée into the pan with the sausages and add 1-2 ladles of pasta water. Stir and taste for seasoning. Let it simmer for a couple of minutes whilst you finish the last step.

Drain the pasta and add into the sauce. Give it a good stir and serve straight away. Scatter over the pangrattato.

Enjoy!

Method

Start by toasting the pine nuts in a frying pan until golden but not burnt. Set aside for later.

Next make the dressing for the salad, by combining the yoghurt, lemon juice, sumac, honey and extra virgin olive oil. Season with sea salt and white pepper then stir well to combine. Set aside for later.

Slice the halloumi into even portions and place into a frying pan on a medium heat. Fry the halloumi until golden brown on both sides.

Whilst the cheese cooks, add the lettuce, cucumbers, spring onions, finely chopped parsley and mint to a large bowl. If you’re using chickpeas, then you can add them at this stage too. Drizzle over a little extra virgin olive oil, season with salt and pepper and give the salad a toss.

Plate the salad and drizzle over the dressing. Sprinkle the Za’atar over the yoghurt just before serving.

Enjoy!

Method

Pre-heat the oven to 200°C.

Slice the courgette into 1.5cm rounds and add to a roasting tray along with 3 whole garlic cloves (no need to peel). Drizzle over 2 tbsp of olive oil, chilli flakes, salt, pepper and toss well. Roast for 35-40 minutes, turning half way or until soft and slightly golden but not fully collapsing.

Meanwhile, finely dice the shallots and add to a medium saucepan with 1 tbsp olive oil and a small pinch of salt. When the onions are translucent add 1 clove of finely chopped garlic and cook for a further couple of minutes.

Grate the rind of the unwaxed lemon and set aside for later.

Cut the lemon in half and squeeze the juice of half the lemon into the onions. Let the liquid evaporate a little then add the butter beans with their liquid. Add a good crack of pepper and taste for seasoning. The butter bean liquid can contain salt so you may not need to add much. Let the beans cook for about 30 minutes so the liquid evaporates but is not completely dry.

Whilst the beans and courgettes are cooking, you can toast off the pine nuts until golden brown but not burnt. Set aside for later.

Once the courgettes are done, remove the garlic cloves from the roasting tray, remove the skins and put the cloves back into the tray. Crush the garlic into a paste with the back of a spoon and toss the vegetables in the garlic paste.

Just before serving, remove the beans from the heat and add the finely chopped parsley and stir it through.

Serve the beans with the courgettes on top, scatter over the toasted pine nuts and basil and a dollop of crème fraîche. Take a pinch of the grated lemon and scatter over the top.

Enjoy!

Method

In a large saucepan on a medium heat, add 1 tbsp of olive oil and add the chopped onion and fry gently until translucent.

Add the garlic and cook for a few more minutes, then add the chopped carrots and celery and season well. Put a lid on the saucepan and sweat the vegetables until they begin to soften slightly – about 10-15 minutes.

Add the ground spices and cook for 2-3 minutes. Meanwhile, boil a kettle for the stock.

Pour in the vegetable stock to the saucepan, it should just cover the vegetables, then add the honey, cloves and bay leaf. Remove the lid and cook until the vegetables are soft – about 30-40 minutes or until the liquid has reduced to a thicker consistency.

Add the artichokes, chickpeas and prunes to the vegetable tagine and cook for a further 10 minutes.

Meanwhile, add the bulgur wheat to a small saucepan on a medium heat. Crumble in half a stock cube and pour over the boiling hot water. After 5 minutes of simmering, cover with a lid, turn off the heat and let it stand on the hob for 10 minutes, and when there is no liquid left at the bottom add the butter and a little seasoning.

Before serving the vegetable tagine, remove the bay leaf and cloves. Serve with the bulgur wheat and scatter over the parsley. Also great served with Beluza Chermoula and plain yoghurt.

Enjoy!

Method

Pre-heat the oven to 180°C. Add the onions, carrots, celery and garlic to a roasting pan. Drizzle over the oil, season and toss so everything is evenly coated. Add the rosemary sprigs and lay the bacon over the top. Put the pan in the oven to roast for 30-40 minutes or until the vegetables are soft. You may need to remove the bacon a little ahead of when the veg is done so it doesn’t burn.

For the pickled blackberries, add the vinegar, sugar and runny honey to a small bowl and stir until all the sugar and honey is dissolved. Add the blackberries to the bowl, stir and set aside.

Remove the veg from the oven (keep it on for the next step) and transfer to a medium sized saucepan and place on a medium to high heat. Remove the garlic skins and add back into the saucepan Add the port and bay leaf and reduce down until the mixture is thicker and almost fully reduced. Reduce the heat then sprinkle over the flour, stir to coat everything, then gradually pour in your beef stock. Simmer away until the sauce has reduced and thickened. Taste for seasoning – I add a good crack of black pepper. When it’s about the right consistency, sieve the gravy into a clean saucepan and discard or nibble on the veg and bacon. Keep the gravy to one side until later.

Whilst the sauce is reducing, coat the potatoes in a little olive oil and salt and pepper. Roast in the oven for an hour or until soft.

Remove from the oven and leave to cool slightly. Cut the potatoes in half, scoop out the insides and add to the potato ricer. Push the potatoes through the ricer into a large bowl, cover with cling film for later.

Take the beef fillet out of fridge to get to room temperature.

For the miso cabbage, melt the butter and miso in a small bowl in the microwave for 20 seconds. Once warmed, use the back of a spoon to combine the miso with the butter. Add the miso butter into a frying pan on a medium-high heat. When the butter has melted add the cabbage skin side down and fry until it’s charred on both sides. Remove and place cut side up on an oven tray, roast for 20-30 minutes.

Season the beef with a little salt and plenty of black pepper. Add 25g of butter to a small oven tray and melt over a medium heat. Brown on all sides to form a nice crust, brushing it with the rosemary sprigs. Roast in the oven on 200°C fan for 15 minutes for medium-rare, turn your beef half way through for an even cook.

When the meat is done, remove from oven and leave to rest for 10 minutes.

Whilst the meat is resting, start warming the gravy through.

For the mash, warm the cream in a new saucepan and add the riced potatoes with the butter, then mash to combine it. Add the butter continue to mash or use a spatula at this point to help get rid of any lumps. Season with a little salt and white pepper.

Remove the cabbage from the oven and place on a side plate. Slice the beef fillet into two then serve with the mash, pickled blackberries and gravy.

Enjoy!

Method

In a large bowl, add the sausage, bacon, sprouts, spring onions, soy sauce, garlic and ginger. Season with a little salt and pepper but not too much as the sausages will be seasoned already. Give it a good mix so everything is evenly distributed. If you wanted to, you could leave to marinade overnight.

You can make the sauce ahead of time too, in a small saucepan add all the ingredients for the dipping sauce, stirring to combine everything well and break down the cranberry sauce. Simmer for a few minutes on a low-medium heat but keeping an eye on it so it doesn’t burn.

Once it’s at the point that the sauce will stick to the back of a spoon, sieve it into a small bowl and push through as much of the liquid as you can. Set that bowl aside to cool for later. You can discard the bits left over in the sieve.

When you’re ready to start making the gyoza, divide the meat mixture into 30 balls (approximately a large tablespoon each). Place one ball in the middle of each dumpling wrapper then moisten the edge of the wrapper in a semi-circle (this will help the folds stick).

To fold the gyoza, pick up the wrapper and fold over the filling, making 5 small pleated creases to completely seal the edges together. Repeat until all the gyoza are done. You can see how to do it in this video.

Use a steamer to cook the gyoza for about 10 minutes. I use some baking paper on the bottom with a few holes pieced into it so they don’t stick. Make sure the gyoza are not touching each other as they will expand so you’ll need to cook them in batches.

Serve with the dipping sauce. Enjoy!

Method

Pre-heat the oven to 180°C.

Prepare the kohlrabi by peeling the outer layer then slicing into eighths, add to a roasting tray, season and drizzle with oil. Coat in the oil then cook for 45mins to an hour or until a knife goes through easily.

In a small bowl, prepare the dressing. Taste for seasoning. Set aside.

Meanwhile, rip off the radicchio leaves into a large bowl – medium size pieces are good. Quarter the dried figs and add to the bowl along with the radicchio.

In a small pan on a medium heat, add the crushed hazelnuts. Toast for a minute or two until they start releasing a nice aroma. Add half of the toasted hazelnuts into the bowl with the radicchio and season. The remaining nuts will be to scatter over the top later.

When the kohlrabi is done, add the sliced goats cheese to the same roasting try and bake for 3-5 minutes until soft and maybe a little golden on top.

Just before serving, add the dressing over the salad and toss in the large bowl. Plate the salad and goats cheese then scatter over the remaining nuts.

Enjoy with duck breasts, spatchcock chicken or simply on it’s own as a healthy weekday dinner!

Method

Boil a kettle of water and pre-heat the oven to 180°C.

In a medium size saucepan on a low to medium heat, add the olive oil and onion and cook until soft and translucent. Add the garlic and cook for a further 2 minutes.

Meanwhile, in a small saucepan of boiling water, add the peas and cook for a few minutes. Drain then add to a blender.

Add the orzo to the cooked onions and season with salt and pepper. Add the white wine, stir and cook until most of the moisture has been absorbed.

Gradually add in the stock ladleful at a time. Stir frequently until the liquid has been fully absorbed.

Place the trout fillets into some foil, season with salt and pepper then form a parcel with the foil so it seals in the moisture. Put on an oven tray and place into the oven for 18-20 minutes.

Whilst the orzo is cooking, add the watercress to the blender (the peas should already be in there) along with the juice of half a lemon and the mascarpone. Add some seasoning then blend until smooth – the smoother the better.

When the orzo is cooked, add the puree into the risotto. Stir to combine, cook for 2 more minutes to allow it to heat through. Taste and adjust seasoning if needed.

Serve the risotto with the trout, a handful of fresh watercress leaves and a lemon segment.

Method

Add the olive oil to a medium sized saucepan on a medium heat. Add the onion, fry until translucent then add the chilli and garlic. Continue to fry for a couple of minutes.

Meanwhile, dice the tomatoes and roasted red peppers into 1 cm squares and add to the saucepan, cook for 5-10 mins.

Bash the cardamon pods to break the husks, remove the black seeds and add to a pestle and mortar along with the cloves. You can discard the outer cardamon husks. Grind to a fine powder then add to the saucepan.

Add the paprika, cumin, coriander, sugar, salt and pepper to the saucepan then stir well and cook for a further minute. Add the tomato puree.

Add the fregola to the saucepan, stir well so its coated in the mixture. Pour in the vermouth and stir again. When the liquid has mostly been absorbed, pour in the stock a little at the time. You’ll need to treat this like risotto as the fregola will easily stick to the bottom of the pan so you’ll need to stir frequently for about 20-30 minutes. Taste for seasoning.

When the fregola is almost cooked but still has a little bite, grate in the zest of half a lemon. Reserve the juice for later.

Now you can start cooking the cod and samphire. Season the fish with salt on both sides. Add a little oil to a good non-stick frying pan, fry the cod for 3ish minutes one side before flipping and finishing for another 2 minutes on the other – squeeze over some lemon juice. Leave to rest and season both sides.

Meanwhile in a pan of boiling water, add the samphire and cook for 2-3 minutes.

Serve the fregola in a large shallow bowl, scatter over the samphire, place the cod on top, crack a little black pepper over, then sprinkle over the micro-coriander.

Enjoy!

Method

Pre-heat the oven to 180°C. Add the garlic cloves (in their skins) to an oven tray and roast for 15 mins. I like to roast my garlic first so it takes away the harsh garlic burn you sometimes get when using raw garlic.

Drain the chickpeas and reserve the liquid.

Add the chickpeas to a good blender, along with the tahini, chickpea water, lemon juice, cumin and a little salt (the salted chickpea water helps to season it too). Remove the garlic from the oven, remove the skins and add to the blender with the other ingredients.

Start blending then gradually add in the olive oil. Blend for 4 minutes on a high setting for really creamy hummus.

Taste for seasoning and enjoy!