The Most Delicious Foods

Ingredients:

100 g fine rice noodles
1 x 227 g tin of pineapple chunks in juice
2 heaped teaspoons cornflour
1 tablespoon cider vinegar
2 teaspoons low-salt soy sauce
2 teaspoons sesame seeds
30 g cashew nuts
4 spring onions
2 cloves of garlic
2 cm piece of ginger
1 fresh red chilli
200 g sugarsnap peas
groundnut oil
200 g sprouts , such as alfalfa sprouts,
chickpea sprouts, beansprouts
1 lime

Method:

In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them.

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.

Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.

Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later.

Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways.

Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection.

Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry.

Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.

Ingredients

2 sweet potatoes
300 g butternut squash or pumpkin
2 carrots
150 g frozen sweetcorn
1 tablespoon coriander seeds
½ tablespoon dried oregano
olive oil
2 onions
2 cloves of garlic
1 fresh red chilli
1 green pepper
2 sticks of celery
2 x 400 g tins of black beans
1 x 400 g tin of quality plum tomatoes
1 bunch of fresh mint , (30g)
8 spring onions
4 limes
1-2 teaspoons chipotle Tabasco sauce
300 g brown rice

Method:

Preheat the oven to 200°C/400°F/gas 6.

Scrub 2 sweet potatoes and chop into 2.5cm cubes. Peel 300g of butternut squash or pumpkin and 2 carrots, then cut into wedges. Toss in a large roasting tray with 150g of sweetcorn.

Bash up 1 tablespoons of coriander seeds in a pestle and mortar with ½ a tablespoon of dried oregano and a good pinch of sea salt and black pepper, then sprinkle over the veg. Drizzle with 1 tablespoon of olive oil, give everything a good toss, then roast for 35 minutes, or until golden and soft, shaking the tray halfway through.

Meanwhile, peel and finely chop 2 onions and 2 cloves of garlic, then finely chop 1 fresh red chilli. Deseed 1 green pepper and finely chop, along with 2 sticks of celery.

Drizzle 2 tablespoons of olive oil into a large pan over a medium-low heat. Add the garlic, onion, chilli, pepper and celery, and cook for 10 minutes, or until softened but not coloured.

Tip 2 x 400g tins of black beans into the pan (juices and all), then scrunch in 1 x 400g tin of plum tomatoes through clean hands. Season and bring to the boil, then reduce the heat to low and leave to tick away for 30 minutes, or until thickened.

For the salsa, pick and chop the leaves from 1 bunch of fresh mint (30g), then trim and chop 8 spring onions. Place in a bowl, halve 4 limes and squeeze over the juice, then add a few splashes of chipotle Tabasco and stir together.

Cook 300g of brown rice according to the packet instructions, then drain and set aside.

When the veg is starting to turn golden, remove from the oven. Push the contents to the sides of the tray, leaving a space in the middle. Ladle the beans into the tray and return to the oven for a further 20 minutes, or until sticky and golden.

Stir the roasted veggies into the beans and serve with the rice and salsa on the side.

Ingredients:

1 x 700 g jar of chickpeas
½ a clove of garlic
ground cumin
extra virgin olive oil
2 tablespoons tahini
1 lemon

Method:

Tip 1 x 700g jar of chickpeas (juices and all) into a blender.

Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.

Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.

Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.

Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.

Tips:

HELPFUL HACK

Houmous is delicious served with crunchy veggies for dunking, such as celery, fennel, carrots, radishes and cucumber. To keep them crisp, crunchy and stop them from drying out, fill a bowl with lightly salted ice-cold water, add a good splash of vinegar, then submerge your prepped crunchy veggies. Pop in the fridge until needed – they will keep in perfect condition for 3 to 4 days. Not only that, they’ll also take on a lovely light pickled flavour.

EASY SWAPS

Think of this recipe as a principle – you can also make houmous with butter beans, black beans, cannellini beans, or even edamame beans. Delicious!

FLAVOUR BOOST

You can take your houmous in lots of different directions, depending on what you fancy. Try whizzing jarred peppers or roasted veg, such as squash or beetroot into the mix, or a handful of soft fresh herbs. You can also play around with the texture by leaving it quite chunky, stirring through some whole chickpeas or topping with spiced crispy chickpeas.

EASY SWAPS

If you don’t have tahini at home, you can make this recipe with unsweetened peanut butter – it’s not classic, but a great little cheat to have up your sleeve.

Ingredients:

½ a bunch of fresh coriander , (15g)
400 g chopped mixed onion, carrot and celery
olive oil
1 small cauliflower , (600g)
2 teaspoons smoked paprika
2 heaped teaspoons madras curry paste
2 x 400 g tin of green lentils
2 x 400 g tin of blackeye beans
3 tablespoons mango chutney , plus extra to serve

Method:

Preheat the oven to 200°C/400ºF/gas 6.

Pick the leaves from ½ a bunch of fresh coriander (15g) and reserve for later, then finely chop the stalks.

Put a large, shallow non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Add 400g of chopped mixed onion, carrot and celery with the coriander stalks and cook for 10 minutes, stirring regularly, or until softened.

Click off and discard the tatty outer leaves from 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk for even cooking.

Rub the cauli all over with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste, then place it in the pan with the veg. Add a good splash of water, then transfer to the oven for 30 minutes.

Remove from the oven and stir in 2 x 400g tins of green lentils and 1 x tin of blackeye beans (juices and all) with 1½ tins of water and 3 tablespoons of mango chutney, then return to the oven for 30 minutes.

Remove the cauliflower to a plate, gently mash half of the beans and lentils to thicken slightly and season to perfection, tasting and tweaking.

Sit the cauliflower back in the middle of the pan and slice into 6 wedges. Sprinkle over the coriander leaves and serve with extra mango chutney and yoghurt (if using). Delicious drizzled with a temper (see tips) and served with warmed flatbreads.

Tips

FLAVOUR BOOST

To make a flavoured oil, known as a temper, peel 8 cloves of garlic and finely slice with 2 fresh red chillies. Heat 2 tablespoons of oil in a pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until crisp and lightly golden. Drizzle over your daal before serving.

VEG BOOST

For extra green goodness, try adding a good few handfuls of fresh or frozen spinach towards the end of cooking.

EASY SWAPS

I’ve used madras paste here for a robust chilli kick, but any curry paste will work – try korma or tikka for a milder version.

Ingredients:

2 onions
olive oil
1 head of cauliflower , (800g)
3 tablespoons tikka curry paste
1 mug of basmati rice , (300g)
3 fresh mixed-colour chillies
6 uncooked poppadoms
1 bunch of coriander , (30g)
6 tablespoons natural yoghurt
extra virgin olive oil

Method:

Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat.

After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.

Tips:

EASY SWAPS

– Swap in any other veg as long as it adds up to 800g, courgette cut into 1cm chunks works well, or throw in a handful of frozen peas.

– A couple of chicken thighs chopped into 2cm chunks and added at the beginning of cooking would also be delicious.

Ingredients:

100 g stale sourdough bread
2 cloves of garlic
½ a head of cauliflower (400g)
olive oil
1 onion
400 ml semi-skimmed milk
300 g dried spaghetti
70 g Cheddar cheese

Method:

Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.

Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.

Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.

Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.

Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.

Tips

FLAVOUR BOOST

Crunchy breadcrumbs like this are a joy, and would work on anything from salads to soups and stews, adding a nice bit of texture and extra flavour.

EASY SWAPS

The principle of the sauce can be embraced with your favourite veg, go orange with carrot or squash, or green with broccoli, have fun with it!

Ingredients:

1 small onion , peeled and finely chopped
2 sticks celery , trimmed and finely chopped
400 g risotto rice
75 ml vermouth or white wine
sea salt
freshly ground black pepper
4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced
a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped
1 lemon , juice of
1 teaspoon butter
1 small handful Parmesan cheese , freshly grated, plus extra for serving
extra virgin olive oil
1.5 litres organic chicken or vegetable stock , hot
1 handful dried porcini mushrooms
olive oil

Method:

A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

Ingredients:

4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
1 large onion, finely chopped
4 garlic cloves, finely sliced
250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350g rigatoni, penne or another short pasta shape
bunch basil leaves, picked
parmesan (or vegetarian alternative), shaved, to serve

Method:

Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.

Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.

Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Ingredients:

3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
lime wedges, guacamole, rice and coriander to serve

Method:

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

To make in a slow cooker

Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.

Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

Ingredients:

240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2 large or 3 small ripe bananas , mashed
1 tsp vanilla extract
25g vegan dark chocolate chip

For the icing:

80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond milk)
2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
For the icing
150g icing sugar
½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

140g butter, softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50g icing sugar
handful dried banana chips, for decoration

Method:

Heat oven to 180C/160C fan/gas 4.

Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a wire rack.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Ingredients:

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Method:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Ingredients:

2tbsp avocado oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cauliflower rice to serve

Method:

Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

Serve with the remaining coriander, roasted peanuts and rice, if you like.

Ingredients:

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds , toasted
3 eggs
100g natural yogurt

For the icing

225g butter , softened
400g icing sugar , sifted
juice 1 lemon
few drops yellow food colouring
icing flowers or yellow sprinkles, to decorate

Method:

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Ingredients:

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange, zested
2 eggs
150ml sunflower oil
200g carrots, grated
orange coloured sprinkles, to decorate

For the icing:

100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

Method:

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

Ingredients:

For the cake
a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract

For the frosting

85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

2 cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
3 ½ tablespoons canola oil
1 tablespoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Tips

Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Ingredients:

1 cup margarine, softened
2 cups white sugar
4 eggs
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
¼ cup unsweetened cocoa powder
1 cup lite sour cream
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Ingredients:

1 extra large egg
4 extra large egg yolks
100g granulated sugar, plus 15g for each serving
700ml double cream
1 tsp pure vanilla essence
1 tbsp orange liqueur (recommended: Grand Marnier)

Preparation:

Preheat the oven to 150°C/gas mark 2.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 100g sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 170 to 225ml ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 mins, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 15g sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelises evenly. Allow to sit at room temperature for 1 min until the caramelised sugar

Ingredients:

For the filling

1kg Bramley apples
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour

For the pastry

225g butter, room temperature
50g golden caster sugar, plus extra
2 eggs
350g plain flour, preferably organic
softly whipped cream, to serve

Preparation:

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Ingredients:

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream

For the topping

400g punnet of strawberries, halved

25g icing sugar

Method:

To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Ingredients:

2 kiwi
1 mango
150g pineapple
100g grapes
400g mixed berries , we used strawberries, raspberries and blackberries
1 large orange
2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Preparation:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ingredients:

1 tablespoon Tomato Puree
2 Freshly Chopped Tomatoes
1 Onion
1 Carrot
2 Garlic Cloves
1 Tablespoon Dried Oregano
3 oz full cream milk
Worcestershire sauce
400g / 14 OZ Minced Beef
Red Wine

Preparation:

Take a non-stick frying pan and add one tablespoon olive oil to it at high flame.

Take fresh vegetables like carrots and onion. Grate the onion and carrot and add them to the pan.

Season the grated carrot and onion with some salt and peppers.

Take 2 cloves of garlic and add them for a special flavor into the frying pan after crushing it.

Sprinkle some dried oregano on it according to your taste.

Continue frying carrot and onion using the ladle till they lightly sweat off. There is no need to turn them into brown color.

Make a small hole in the center of the frying pan with the help of a ladle. And add minced beef into the center of the frying pan.

After the minced beef gets sweated off, pour fresh tomato puree onto it. This tomato puree will enrich the flavor of your spaghetti to make it similar to bolognese.

Add red wine but its quantity should be according to the thickness of the sauce you want to make. Instead of red wine, you can add sauce syrup as well for strengthening the flavor.

Put some chopped tomatoes into the frying pan to create awesome goodness in the pan.

Pour a small amount of Worcestershire sauce and heat the mixture until it spices and darkens the minced meat.

Keep the mixture simmering on the stove for 5 to 6 minutes.

Finally, add full cream milk to the bolognese to give your spaghetti a smooth silky finish.

Ingredients:

1 28-oz can whole peeled tomatoes
⅓ cup plus 2 Tbsp. extra-virgin olive oil
1 lb. Japanese or globe eggplant, cut into ½" pieces
2½ sp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
3 garlic cloves, thinly sliced
½ tsp. crushed red pepper flakes
3 Tbsp. double-concentrated tomato paste
2 Tbsp. coarsely chopped oregano
1 lb. tubular pasta (such as calamarata or rigatoni)
4 oz. ricotta salata, shaved
Torn basil leaves (for serving)
Freshly ground black pepper

Preparation:

Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.

Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes. Add 2 Tbsp. coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.

Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

StepAdd pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.

Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.

Ingredients:

1 (16 ounce) package pasta
2 tablespoons olive oil
½ cup chopped onion
2 ½ tablespoons pesto
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Procedure:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl.

Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in pesto, salt, and pepper until warmed through.

Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat.

Ingredients:

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Directions:

Cover a baking sheet with foil and spray lightly with cooking spray.

Soak bread crumbs in milk in a small bowl for 20 minutes.

Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.

Gently stir beef and pork together in a large bowl (do not overmix). Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

Preheat an oven to 425 degrees F (220 degrees C).

Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Cook's Notes:

Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.

Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours.

Editor's Note:

Serve with homemade tomato sauce and polenta.

Ingredients:

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
5 cups shredded mozzarella cheese, divided

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.

Meanwhile, heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes. Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.

Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.

Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 1/2 of the cottage cheese, 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.

Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella. Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.

Ingredients:

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Preparation:

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Ingredients:

Yield: 6 to 8 servings

For the Cream

4 large egg yolks
½ cup/100 grams granulated sugar, divided
¾ cup heavy cream
1 cup/227 grams mascarpone (8 ounces)

For the Assembly

1¾ cups good espresso or very strong coffee

2 tablespoons rum or cognac

2 tablespoons unsweetened cocoa powder

About 24 ladyfingers (from one 7-ounce/200-gram package)

1 to 2 ounces bittersweet chocolate, for shaving (optional)

Preparation:

Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Ingredients:

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 ½ teaspoons dried minced garlic
1 teaspoon ground paprika

Directions:

Mix together tomato sauce and tomato paste in a medium bowl until smooth. Stir in oregano, garlic, and paprika.

Ingredients:

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed

For the Tomato Sauce:

2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells
4 tablespoons butter
4 tablespoons all-purpose flour

Directions:

In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.

To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.

In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.

Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Ingredients:

3-4 lbs corned beef
2 onions, quartered
4 celery stalks, quartered crosswise
1 package pickling spices
Kosher salt
Black pepper
1 medium green cabbage, cut into 2" wedges
2 carrots, peeled and cut into 2" pieces
1/2 c. Dijon mustard
2 tbsp. apple cider vinegar
1/4 c. mayonnaise
2 tbsp. capers, roughly chopped, plus 1 tsp brine
2 tbsp. parsley, roughly chopped

Preparation:

Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper

Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.

Serve with both sauces on the side for dipping.

Ingredients:

MEATBALLS

Nonstick spray
1 tablespoon extra-virgin olive oil
½ red onion
2 garlic cloves, minced
1 pound ground chicken
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

SAUCE

One 14-ounce can coconut milk
1¼ cups chopped fresh parsley, divided
4 scallions, roughly chopped
1 garlic clove, peeled and smashed
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for serving

Directions:

1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

3. Transfer the onion and garlic to a medium bowl and cool slightly. Stir in the chicken, parsley and mustard; season with salt and pepper. Form the mixture into approximately 2 tablespoon-size balls and transfer to the prepared baking sheet. Bake the meatballs until firm and fully cooked (an internal temperature of 165°F), 17 to 20 minutes.

5. MAKE THE SAUCE: Meanwhile, in the bowl of a food processor, combine the coconut milk, parsley, scallions, garlic, lemon zest and lemon juice and process until smooth; season to taste with salt and pepper.

6. Top the meatballs with the red pepper flakes and the remaining parsley. Serve over cauliflower rice (or another grain or starch) drizzled with the sauce.

Ingredients:

2 tbsp peanut oil
500g Lilydale Free Range Chicken Thigh, thinly sliced
250g broccoli, cut into florets
4 garlic cloves, thinly sliced
1 long fresh red chilli, deseeded, finely chopped
extra fresh chilli, finely chopped, to serve
1/4 small red cabbage, sliced
250g zucchini noodles
110g (2 cups) trimmed bean sprouts
75g (1/2 cup) roasted unsalted cashew nuts
2 tbsp gluten-free soy sauce
2 tsp sesame oil
Fresh coriander sprigs, to serve

Preraration:

Heat 1 tbsp peanut oil in a large wok over high heat. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

Heat the remaining tbsp peanut oil in the wok. Stir-fry the broccoli , garlic and chilli for 2 minutes or until tender crisp. Add the cabbage and zucchini noodles . Stir-fry for 1 minute or until just tender.

Return the chicken to the wok along with the bean sprouts , cashews , soy sauce and sesame oil . Stir-fry for 1 minute or until combined. Serve sprinkled with coriander and extra chilli.

RECIPE NOTES

Tips:

Many people toss away the broccoli stem, but you can eat it too. Make sure it’s finely sliced so it cooks in the same time as the florets.

Instead of buying zucchini noodles, you can make your own if you have a spiraliser. Sweet potato or carrot noodles would work too. Just increase the cooking time slightly until tender.

Ingredients:

7g sachet instant dried yeast
1 tbsp pouring cream
80ml (1/3 cup) warm water
155g (1 1/2 cups) almond meal
2 tbsp psyllium husk
1 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp table salt
3 eggs, lightly whisked
2 tbsp olive oil
2 tsp apple cider vinegar
3 garlic cloves, finely chopped
2 tbsp olive oil
100g (1 cup) grated Devondale Mozzarella Cheese Block (500g)
Chopped continental parsley, to serve

Preparation:

Grease and line a square 20cm cake pan with baking paper. Place the yeast , cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy.

In a large bowl, whisk together the almond meal , psyllium husk , flaxseed , baking powder and salt . Make a well in the middle. Add the yeast mixture, egg , olive oil and vinegar . Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly.

Preheat the oven to 200C/180C fan forced. Bake the bread for 15 minutes. Drizzle with olive oil , sprinkle with garlic and scatter with cheese . Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.

Ingredients:

3 Method Steps
140g (1 1/3 cups) mozzarella, coarsely grated
55g (1/2 cup) almond meal
2 tbsp cream cheese
1 egg
80ml (1/3 cup) tomato pasta sauce
40g (1/3 cup) mozzarella, sliced
4 thin slices prosciutto
Fresh basil leaves, to serve

Preparation:

Place the grated mozzarella , almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.

Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.

Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella . Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.

RECIPE NOTES

Tip: We used a cherry tomato pasta sauce for added texture. If you need this to be gluten-free make sure you use a gluten free sauce.

You may not want the extra cheese as the base is really filling!

Ingredients:

2 lb. beef chuck roast, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
8 oz. Baby bella mushrooms, sliced
1 small onion, chopped
1 medium carrot, peeled and cut into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1 tbsp. tomato paste
6 c. low-sodium beef broth
1 tsp. fresh thyme leaves
1 tsp. freshly chopped rosemary

Preparation:

Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.

To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables.

Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

Ingredients:

FOR THE MEATBALLS

1 lb. ground beef
1 clove garlic, minced
1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for serving
2 tbsp. freshly chopped parsley
1 large egg, beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil

FOR THE SAUCE

1 medium onion, chopped
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper

Preparation:

In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs.

In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate.

To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.

Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.

Ingredients:

4 boneless pork chops
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
1/2 c. heavy cream
1/2 c. freshly grated Parmesan
1 tsp. dried oregano
Pinch crushed red pepper flakes
3 c. packed baby spinach

Directions:

Season pork chops on both sides with salt and pepper. In a large skillet over medium heat, heat oil. Add pork chops and cook until golden and cooked through. Remove from skillet and place on a plate to keep warm.

Add mushrooms to skillet and cook until softened, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more.

Return pork chops to skillet and cook until warmed through, 5 minutes.

Ingredients:
2 tbsp. vegetable oil
1 medium onion, chopped
5 cloves garlic, smashed
2" piece fresh ginger, sliced
1 small cauliflower, cut into florets
3/4 tsp. crushed red pepper flakes
1 medium carrot, peeled and thinly sliced on a bias
6 c. low-sodium chicken broth
1 stalk celery, thinly sliced
2 boneless skinless chicken breasts
Freshly chopped parsley, for garnish

Preparation:

In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.

Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium high heat until beginning to brown, about 8 minutes.

Add pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.

Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.

Ingredients:

2 pounds chicken wings, lollipopped
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon kosher salt
2 tablespoons canola oil
A few knobs unsalted butter
Freshly ground black pepper
Hot sauce of choice

Preparation:

Preheat the oven to 375˚F (190˚C).

Pat chicken wings dry and add to a large bowl. Season the wings with garlic powder, smoked paprika and salt toss to combine.

Place a large oven-proof saute pan over medium-high heat and pour in the oil, letting it heat for a moment. Add the seasoned wings and butter to the pan and let crisp for a moment before turning the wings to crisp up the other side. Add black pepper and toss to coat evenly. Once most of the edges are crispy, and the butter is frothing, place the pan in the oven and bake for about 15 minutes, until golden, crispy and cooked through to 165˚F (73˚F).

Add wings to a large bowl, spoon on a few tablespoons of leftover pan sauce, a few splashes of hot sauce, a few knobs of butter, and toss, letting everything melt and form a glaze. Transfer to a clean dish to serve.

PREP TIME: 15 minutes

COOK TIME: 30-40 minutes

TOTAL TIME: 50-60 minutes

Ingredients:

Dumpling Dough:

1 ½ cups (200g) dumpling or bread flour
½ teaspoon kosher salt
½ cup water, room temperature
Pork Filling:
8 ounces (½ pound) ground pork
2 ounces shiitake mushrooms, stems removed and finely minced, about ½ cup
3 large cloves garlic, grated
3 scallions, thinly sliced, about 2 tablespoons
2 tablespoons soy sauce
1 bunch Chinese chives, finely sliced, about ⅓ cup (garlic chives)
1 ounce ginger, grated, about 1 tablespoon
1 ½ tablespoons Shaoxing wine (sub mirin, dry sherry)
1 tablespoon sesame oil
1 egg
¼ teaspoon kosher salt

Black Vinegar Dipping Sauce:

3 cloves
1 star anise
1 teaspoon coriander seeds
1 cinnamon sticks
½ cup black vinegar
½ cup soy sauce
2 tablespoons granulated sugar

Preparation:

Make the dumpling dough: Place flour and salt in a medium bowl and stir with chopsticks. Slowly add in almost all the water as you stir with chopsticks, but don’t use the entire cup at first. As you mix, a shaggy dough mixture will start to form. If the dough isn’t coming together, add the remainder of the water and continue to mix. Use your hands to knead the dough either in the bowl or on a clean work surface for 7-10 minutes, until the dough is smooth. Cover the bowl with plastic wrap and let sit for 20-25 minutes. Knead the dough for another 5 minutes then cover with a slightly damp kitchen towel. Let rest for another hour.

While the dough rests, make the filling: In a medium bowl, combine all ingredients and mix with chopsticks or your hands. Stir everything together until just combined, and place in the refrigerator until ready to use.

Make the dipping sauce: Gently toast the spices in a small, dry skillet over medium-high heat until fragrant, about 1-2 minutes. Transfer spices to a small saucepan with the vinegar, soy sauce and sugar. Bring to a boil, remove from heat and allow to cool.

Once the dough has rested and is soft to the touch, divide into 4 pieces and roll those pieces out into a long log about 1” thick. Cut each log into ½-inch pieces, each piece should weigh between 11-13 grams and as uniform in size as possible. Roll each piece into a ball and store, sprinkled with flour so they don’t stick, underneath a damp kitchen towel. Working one at a time, flatten the ball into a small round disk with the palm of your hand. Use a small rolling pin or 1-inch thick wooden dowel with one hand and hold the disc in the other hand. Working in small movements, start to flatten the dough with the pin, rolling up from the bottom, and turning about ⅛ rotation each time you roll, so the disc begins to flatten into a wrapper. Continue this process, adding more flour as needed so nothing sticks, until the dough has turned into about a 3 ½-inch circle.

The dough should be very thin but not so thin that the filling will rip through, with the edges being thinner than the middle of the circle. Place the wrapper on a floured surface and cover with a damp towel. Repeat this process until all the dough is used.

Using a tablespoon or chopsticks, scoop the filling into one dumpling and fold the wrapper in half over the filling to make a half circle. Use floured fingers to pinch the middle of the half circle together, then start by crimping the front half of the wrapper towards the middle, repeating 2-3 more times until you get to the end of the half circle. Repeat this with the remaining unsealed half, until the entire dumpling is tightly sealed in a neat, crimped package. Place on a lightly floured plate or tray and cover with a damp kitchen towel. Repeat until all the filling is used.

To cook: Set a large, nonstick skillet over medium heat. Pour enough vegetable oil to coat the bottom of the pan and fill the pan with dumplings, giving them about ½-inch of space in between. Pour about ⅓ cup of water into the pan and cover with a lid. Let steam until all the water has evaporated, about 5-7 minutes. Remove the lid and cook until the bottoms are golden brown and crispy, about 1-2 more minutes. Remove the dumplings from the pan and set on their sides (as you don’t want to let the crispy bottoms get soggy). Serve immediately, or continue cooking another batch of dumplings. Uncooked dumplings can be frozen raw for up to 2 months. Cook from frozen in the same manner, but add ½ cup water and steam for 8-10 minutes.

To serve, divide dumplings among plates and pour the dipping sauce into individual bowls. Top dumplings with scallions and cilantro.

Tip:

Alternatively, you can make the dough in a stand mixer fitted with the paddle attachment. Use the same process but only knead for 5-7 minutes the first time (rather than 7-10). Use a pasta roller rather than rolling out the individual pieces by dividing the rested dough in half, coating generously with flour and rolling each dough half gradually down to the 6 thinness setting on the pasta roller, then cutting out the individual wrappers with a 3 ½-inch ring cutter.

Ingredients:

Lemon-Herb Chicken Thighs
8 each bone-in chicken thighs (about 3-4 pounds)
Flaky sea salt and fresh cracked pepper, to taste
Olive oil, as needed
2-3 tablespoons all-purpose flour
Pinch of chili flakes, to taste
1 lemon, zested

Bacon-Apple Cider Gravy

4 slices, thick cut bacon, sliced into ½ inch pieces
½ cup diced yellow onion
2 garlic cloves, chopped
1-12 ounce bottle of dry hard cider
2 cups warm chicken stock, divided
2 lemons, divided
3-4 sprigs of fresh thyme
2 sprigs of fresh rosemary
Flaky sea salt and fresh cracked pepper, to taste

Preparation:

Preheat oven to 425˚F.

Prepare chicken thighs, seasoning skin-side generously with salt and pepper. Heat a large fry pan over medium-high heat, drizzle with olive oil and sear thighs, skin side down until caramelized, about 3-5 minutes. Dust chicken thighs with flour and generously season with salt, pepper, chili flakes and lemon zest. Flip thighs over and “fry” flour into rendered chicken fat for 2-3 minutes, remove chicken thighs and set aside while preparing gravy.

For the gravy - Add bacon to pan, cooking until crisp and scraping up caramelized bits. Add onions and garlic to the pan, cooking until just tender and fragrant, about a minute. Slice 1 lemon into wedges and scatter around the pan along with fresh herbs, cook for another minute. Deglaze with cider and simmer until reduced by half. Stir in hot chicken stock and bring to a simmer.

Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes. Pop into the oven to roast until crispy, about 20 minutes or until juices run clear. Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.

Ingredients:

125g Dried Spaghetti
30g Frozen Peas
80g Streaky Bacon or Pancetta, Cut into small lardons
2 Egg Yolks
1 1/2 Tablespoons Crème Fraîche
2 Mushrooms, Sliced
1 Chili, Minced
Olive Oil
2 Garlic Gloves, Thinly Sliced
Grana Padano or Parmesan Cheese
2 Tablespoons Parsley, Chopped
Salt and Pepper

Preparation:

Get pot of water boiling and add pasta

Head a non-stick pan to medium high heat, add tablespoon of olive oil then bacon when oil is hot. Add a little pepper for taste. Add garlic after about 2 minutes of cooking and then mushroom and chili. Cook till bacon is crispy and color on mushroom. Add salt to taste

Grate about 1/3 Cup (40G) of Grana Padano over egg yolks. Then add Crème Fraîche and mix. Add teaspoon cold water to mixture to make sure it's at a liquid consistency.

Add peas as bacon mixture is almost finished cooking. As the the mixture is starting to finish add about 3 tablespoons of pasta water.

Once pasta is finished, saving some pasta water for sauce, season pasta and then add to bacon mixture and toss. Then add egg mixture after about 30 seconds, turn gas down and mix till cooked. Add parsley at end and plate.

Top with more cheese if desired.

Ingredients:

300g cauliflower florets
300g dried macaroni
60g butter, plus a few extra knobs
4 tbsp plain flour
2 tsp English mustard powder
600ml whole milk
Pinch of cayenne pepper
Sea salt, to taste
100g mature Cheddar cheese, grated
100g Lancashire cheese, crumbled
100g Cheshire cheese, crumbled
3 tbsp fresh white breadcrumbs
1 tbsp thyme leaves

Preparation:

Bring a large pan of well-salted water to the boil. Add the cauliflower and cook for 4–5 minutes until tender. Remove with a slotted spoon and refresh in a bowl of ice-cold water to prevent it from cooking any further. Drain well.

Tip the macaroni into the boiling salted water and cook until al dente, according to packet instructions. Drain, refresh under cold, running water and drain again. Mix the macaroni, cauliflower and a few knobs of butter together in a large bowl.

Preheat the oven to 200°C/Gas 6. Heat the 60g butter in a pan, and stir in the flour and mustard powder to make a roux. Gradually add the milk, beating continuously with a balloon whisk until the mixture is smooth. Slowly bring to the boil over a low heat, whisking frequently, until the mixture thickens. Season well with cayenne pepper and sea salt to taste.

Mix the three cheeses together and stir half into the white sauce. Mix well until the cheese has melted and the sauce is smooth again. Add the macaroni and cauliflower to the sauce and mix well to coat. Spread the mixture into a large, wide gratin dish.

Combine the remaining cheeses with the breadcrumbs and thyme leaves. Sprinkle over the top of the macaroni and cauliflower mixture. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately.

Ingredients:

serves 8–10

3kg unsmoked boneless gammon joint
4 medium carrots, peeled and roughly chopped
1 leek, cleaned and roughly chopped
1 onion, peeled and roughly chopped
1 tsp black peppercorns, lightly crushed
1 tsp coriander seeds, lightly crushed
1 cinnamon stick, broken in half
3 bay leaves handful of cloves

For the honey glaze:

100g demerara sugar
50ml Madeira
25ml sherry vinegar
125g honey

Method:

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).

To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.

Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.

Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.

Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.