Roasted trout and artichokes with almonds, breadcrumbs and mint recipes

Ingredients:
* extra virgin olive oil
* 8 x 120 g trout fillets , from sustainable sources, ask your fishmonger
* 1 small handful almonds , blanched
* 1 bunch fresh mint , leaves picked
* 1 ciabatta , preferably stale
* 2 lemons , zest and juice of
* 1 clove garlic , peeled and finely chopped
* 12 marinated artichoke hearts , drained and sliced
* 4 rashers higher-welfare smoked streaky bacon
* sea salt
* freshly ground black pepper
* 1 small handful fresh thyme , leaves picked
* 5 tablespoons fat-free natural yoghurt
*

Ingredients:
I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions — so good — and a nice squeeze of lemon juice. I came up with this recipe using preserved artichoke hearts from my local deli. In the picture I’ve used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.

Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes – watch them carefully as they don’t take long – then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint.

Take the crusts off the ciabatta and whiz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts, and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin side up, laying a bacon rasher along the top of each one, and secure with the string. Sprinkle the thyme over the top and any excess filling around the tray.

Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the yoghurt generously with salt and pepper and add a little lemon juice.

When the fish is ready, cut the string and serve the fillets with a nice drizzle of yoghurt and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.

Fried pizza (Pizza fritta) recipes

Ingredients:
* 1 basic pizza dough recipe
* flour , for dusting
* vegetable oil , for frying
* 2 x 150 g buffalo mozzarella balls
* 5 teaspoons dried oregano , optional
* For the tomato sauce
* extra virgin olive oil
* 1 clove garlic , peeled and finely sliced
* 1 bunch fresh basil , leaves picked
* 400 g good-quality tinned plum tomatoes
* sea salt
* freshly ground black pepper
*

Ingredients:
When I took my students to Italy to see how olive oil was made, we ate these ‘fried’ pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made.

First, make your basic pizza dough. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.

Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray.

Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.

Pear tart tatin recipes

Ingredients:
* 125 g caster sugar
* 40 g cold butter , chopped
* 1/2 tsp ground ginger
* 1/2 tsp ground cinnamon
* 3 large pears , peeled, cored and cut into wedges
* 375 g all-butter puff pastry
* Double cream , to serve
*

Ingredients:
Recipe by Jennifer McLagan
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.

Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine.

Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5–10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears prettily in the pan.

Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.

Bake the pie for 30–40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with cream.

Marinated Mediterranean olives recipes

Ingredients:
* 1½ tablespoons coriander seeds
* 1 lemon
* 200 g Kalamata olives
* 200 g green queen olives
* extra virgin olive oil
* sea salt
* freshly ground black pepper
*

Ingredients:
Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.

Asian pinch salad recipes

Ingredients:
* 24 frozen raw peeled jumbo king prawns , from sustainable sources, ask your fishmonger, defrosted
* 1 pinch Chinese five spice
* 1 thumb-sized piece of fresh ginger , peeled and finely chopped
* 1 lime , zest and juice of
* sesame oil
* 50 g fine rice noodles
* 1 fresh red chilli , deseeded and finely sliced
* 25 g sesame seeds , lightly toasted
* 1 small bunch fresh coriander , leaves picked
* 2 round lettuces , outer leaves removed and discarded, inner leaves reserved
*

Ingredients:
In a bowl, mix the raw prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.

Meanwhile, cook your rice noodles following pack instructions. Drain and toss in a little sesame oil. Allow them to cool then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.

Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.

To assemble your pinch salad, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!

Lollipops recipes

Ingredients:
* juice
*

Ingredients:
My lovely nan and grandad used to run a village pub called the Plough and Snail in Paglesham in Essex. When I was a kid they used to send me and my sister, Anna-Marie, a huge box of about 200 ice lollies at the start of the summer holidays every year.

The ice lollies would arrive with the deliveries from the same butcher that we’ve always shared and we would keep them in the big chest freezer outside the store shed. This was great, as it meant I had a constant supply I could help myself to whenever I wanted. I was always quite popular with the local kids because of this.

So much so that my supplies would dwindle very quickly. So, I started to make my own lolly pops. The nice thing about them was that they weren’t full of a thousand E numbers because I would make them out of apple juice, orange juice, lemonade, pineapple juice – all sorts of stuff. Even cocktail combinations are good. I would also sneak into the pub for some cider shandy to make lolly pops!

All you need to do to make lolly pops is buy a couple of those really cheap ice lolly sets. You can find them in most kitchen shops. Fill them up with your chosen juice and put the stick in before freezing. It’s nice to have something cold and fruity to hand in your freezer when it’s a scorcher outside.

Caramelised strawberry dipping kebabs recipes

Ingredients:
* 6 long woody sprigs of fresh rosemary
* 600 g strawberries (roughly 20 fruits)
* 120 g caster sugar, plus 1 teaspoon extra
* 100 g mascarpone
* 25 ml limoncello
* 1 lemon, zest of
*

Ingredients:
It’s a bit retro, but everyone loves a toffee apple from time to time. There’s something strangely exciting about getting all sticky and messy as you eat it. These kebabs are like the strawberry equivalent of a toffee apple. Look for lovely big fruits if you can as they’ll work better. They are messy to eat, but are great fun for a party, and I’ve given you an easy sweet dip recipe to enjoy on the side. Don’t let the kids help you with this one as the caramel gets super hot.


If you can’t get long woody sprigs of rosemary, you can use wooden skewers instead. Strip most of the leaves off of the rosemary sprigs, leaving a 1cm nice tip at the end of each one. Finely chop the leaves from half a sprig, keep the rest for a different recipe. Divide the strawberries between the skewers, lay them on a serving board or platter and put to one side.

Place a pan on a medium heat. Add the sugar and 200ml of water and bring to the boil. Remember that sugar gets really hot and can burn easily so don’t be tempted to touch it. Let the sugar dissolve then leave it to bubble away for 12 to 15 minutes, or until you have a fairly thick syrup. Jiggle the pan occasionally but don’t stir it.

Meanwhile, mix the mascarpone with the remaining teaspoon of caster sugar. Have a taste and a little more if it needs it. Beat it for a few minutes with a wooden spoon, or until it goes really shiny and smooth. Add the limoncello, chopped rosemary and lemon zest, then mix again until well combined and transfer into a little serving bowl for dipping.

Once the caramel is lovely and golden, carefully pour it over the strawberry kebabs, trying to make sure they’re all evenly coated. Again, don’t be tempted to touch as the caramel will still be really hot. Leave the caramel to set then serve the kebabs with the tweaked mascarpone on the side for dipping.

A basic recipe for fresh egg pasta recipes

Ingredients:
* 600 g Tipo '00' flour
* 6 large free-range eggs
*

Ingredients:
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

How to roll your pasta:
First of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!

If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.

Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!

Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.

Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

Vegan beetroot Carpaccio recipes

Ingredients:
* 8 medium beetroots , a mixture of colours looks wonderful
* 2 lemons
* a small bunch of fresh dill , finely chopped
* 1 red onion , finely chopped
* 2 tsp caster sugar
* 2 tbsp olive oil
* 1 tbsp capers , drained and rinsed
*

Ingredients:
Recipe by Pippa Kendrick

1. Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.

2. Finely grate the zest of one of the lemons and squeeze the juice from both, passing it through a fine sieve to ensure no pith or pips remain. Add to a bowl with the dill, onion, sugar, olive oil, capers and 1 teaspoon of salt. Whisk all of the ingredients together until fully amalgamated.

3. Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice the beetroot into very thin rounds.

4. Arrange the beetroot slices on a serving platter or individual plates and spoon over the dressing, letting it sink into every crevice of the beetroots. Cover with cling film and chill in the fridge for at least 2 hours before serving.

Ultimate quesadillas recipes

Ingredients:
* ½ lime , juice of
* 250 g cottage cheese
* 1 yellow pepper , flesh finely chopped
* 1 red pepper , flesh finely chopped
* 1 red chilli , deseeded and finely chopped
* ½ a bunch of fresh coriander , leaves picked
* 120 g Cheddar cheese , freshly grated
* 4 large flour tortillas
* For the pineapple salsa
* olive oil
* ½ teaspoon black mustard seeds
* ½ red chilli
* 227 g tinned pineapple rings in juice , chopped, juice reserved
* ½ lime
* For the guacamole
* 2 ripe avocados , halved and stoned
* ½ bunch of fresh coriander , leaves picked
* ½ red onion , finely grated
* 1 red chilli , deseeded and chopped
* 2 limes , juice of
* 2 tomatoes , roughly chopped
*

Ingredients:
The trick with quesadillas is to keep the filling really simple, then go a bit mad with your sides.

For the salsa, add a little oil, the mustard seeds and chilli to a small pan over a medium–high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime, then put in a serving bowl.

For the guacamole, squeeze the avocado flesh into a bowl. Add the coriander, onion, chilli and lime juice. Season; add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.

Stir the lime juice and a pinch of salt and pepper into the cottage cheese. To assemble, mix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2–3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides.

Negroni recipes

Ingredients:
* 1 part Martini Rosso
* 1 part Martini Bitter
* 1 part Bombay Sapphire gin
* 1 whole orange , sliced
* ice , cubed
*

Ingredients:
1. Add equal parts of Martini Rosso, Bombay Sapphire and Martini Bitter to your glass

2. Add plenty of ice to your glass

3. Stir with a bar spoon and drop in a fresh orange slice

Bumble-O recipes

Ingredients:
* 1 red pepper , finely diced
* 1 red onion , finely diced
* 2 tsp rapeseed oil
* 100 g polenta
* 80 g sorghum flour , (See note)
* 40 g buckwheat flour
* 2 1/2 tsp gluten-free baking powder
* 1/2 tsp salt
* 1/2 tsp black onion seeds
* 45 g capers
* 2 large free-range eggs
* 150 ml whole milk
* 150 g corn oil
* green salad , to serve
* For the topping:
* 160 g onion marmalade , or sweet onion chutney
* 230 g mature cheddar cheese , grated
* 75 g blue cheese , grated
* 1 tsp dried basil
*

Ingredients:
Recipe by Honeybuns

1. Preheat the oven to 180C/gas 4. Place the red pepper and red onion in a baking tray, drizzle on the rapeseed oil, sprinkle with black pepper and roast for about 15 minutes, until the vegetables start to brown. Remove from the oven and allow to cool.

2. Grease and line a 30cm x 20cm baking tin with parchment paper. For the base, pop the polenta, flours, baking powder, salt, black onion seeds and capers in a mixing bowl and stir. In a separate bowl, beat the eggs, milk and corn oil. Make a well in the centre of the dry ingredients, pour in the wet ingredients and stir with a spatula until well combined.

3. Spread the cooled onion and pepper mixture over the prepared baking tin. Spoon the batter on top and carefully spread to the edges. Bake in the oven for 20 minutes, or until golden brown.

4. Remove the tin from the oven and turn the oven to 200C/gas 6. Let the bumble-o cool slightly then spoon the onion marmalade on and spread it to the edges. Sprinkle over the grated cheeses and dried basil and bake the bumble-o for another 10–15 minutes or until golden brown and bubbling. Serve with green salad leaves.

Note: Sorghum flour is available from health food shops and Asian grocers and online.

Veggie chilli recipes

Ingredients:
* 2 medium-sized sweet potatoes , approximately 500g
* 1 level teaspoon cayenne pepper , plus extra for sprinkling
* 1 heaped teaspoon ground cumin , plus extra for sprinkling
* 1 level teaspoon ground cinnamon , plus extra for sprinkling
* sea salt
* freshly ground black pepper
* olive oil
* 1 onion
* 1 red pepper
* 1 yellow pepper
* 2 cloves garlic
* a bunch of fresh coriander
* 1 fresh red chilli
* 1 fresh green chilli
* 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
* 2 x 400 g tinned chopped tomatoes
*

Ingredients:
This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.

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

2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.

3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.

4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.

5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.

6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.

7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.

9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.

10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

Tips When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.

Street salad (Insalata di strada) recipes

Ingredients:
* 500 g new potatoes , scrubbed
* sea salt
* freshly ground black pepper
* 3 handfuls mixed crunchy salad leaves, such as, radicchio, rocket, romaine
* 1 small handful fresh mint , leaves picked and torn
* 1 bulb fennel , halved and finely sliced, herby tops reserved
* ½ Cedro lemon , sliced wafer thin, optional
* For the Sicilian blood orange dressing
* 1 blood orange , juice of
* 3 tablespoons good-quality white wine vinegar or herb vinegar
* extra virgin olive oil
* 1 good pinch dried oregano
* 2 tablespoons capers , washed if using salted, chopped if large
* sea salt
* freshly ground black pepper
*

Ingredients:
In Palermo there's a night market called Il Borgo, where all the locals gather to eat at little stalls selling things like chickpea fritters, boiled baby octopus and some stuff that you wouldn't want to eat, like gizzards, spleen and other dirty wobbly things! A lot of the veg stalls have massive cauldrons of boiled potatoes and artichokes to serve to their customers – I guess you could say this is the original fast food – and they tasted absolutely brilliant.

Some of the stalls also make a version of this salad, which is absolutely delicious. They tend to dress it and have it hanging around for quite some time so it becomes a bit sloppy and past its best, but the principle of the salad is fantastic and all the locals absolutely adore it. In Sicily you can get these terrific Cedro lemons which are mainly pith and they are amazing in salads – but you may not be able to get hold of them. In this case I wouldn't recommend you use normal lemons as the flavour is quite different.

The way potatoes are cooked in Sicily is very long and very slow, on a low simmer with plenty of salt in the water. This is a fantastic method of making normal potatoes soft and floury, but in the case of new potatoes it would be a crime. So add them to fast-boiling salted water, as this will help retain a lot of their flavour, and cook them till nice and tender. The softer you can get them while still holding their shape, the better. While the potatoes are cooking, wash all your salad leaves and put them into a nice big bowl with the mint and fennel. If using a Cedro lemon, add the slices to the salad at this point.

For the dressing, mix the orange juice and vinegar in a glass jar or bowl with about twice as much extra virgin olive oil. Add the oregano and capers and season to taste with salt and pepper. Give it a good mix and have a taste. Don't forget that you want the flavour to be a little over the top, so that by the time you've dressed the salad with it and it has mixed with all the other flavours it's perfect because it's become more subtle. Drain the potatoes when cooked, then allow them to steam in a colander for 5 minutes. Throw them into the salad while still warm and toss together well. Absolutely fantastic – great with a plate of grilled fish or as a lunchie salad on its own.

Radicchio and rocket salad (Insalata di radicchio e rughetta) recipes

Ingredients:
* 1 handful rocket
* 1 small handful Parmesan cheese , grated
* ¼ radicchio , finely sliced
* 1 lug balsamic vinegar
* 3 lugs extra virgin olive oil
* a little sea salt
* freshly ground black pepper
* a little Parmesan
*

Ingredients:
Radicchio, like other bitter leaves such as Belgian endive, dandelions, cicoria and treviso, becomes extra special when its bitterness is balanced with other tastes – like the sweetness of balsamic vinegar, the saltiness of Parmesan, or the crunchy pepperiness of rocket. Sometimes in life you have one particular thing which, on its own, is nothing, yet mix it up in the right combination and somehow it becomes genius – it’s like this with recipes, and especially this one.

Get yourself a large bowl and, for each person, toss together a handful of rocket with a small handful of grated Parmesan cheese and a quarter of a radicchio, finely sliced. Dress this with a lug of balsamic vinegar, three times as much extra virgin olive oil, and a little sea salt and freshly ground black pepper. Mix carefully, grate over a little extra Parmesan, and eat straight away. You can vary it by adding things like toasted pine nuts, roasted red onions or crispy bacon.

Best-ever fruit crumble recipes

Ingredients:
* For the crumble
* 225 g plain flour
* 90 g caster sugar
* 1 pinch salt
* 1 teaspoon powdered ginger
* 115 g unsalted butter
* For the filling
* 100 g sugar
* 100 ml water
* 4 nice ripe pears , peeled, cored and cut into chunks
* 5 pieces stem ginger in syrup , finely chopped
* 1 lime , juice and zest of, plus extra for serving
*

Ingredients:
You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!

Preheat your oven to 200ºC/400ºF/gas 6.

Sift the flour into a bowl and add the sugar, salt and ginger.

Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.

To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.

Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.

Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.

Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.

Tip: This crumble will work well with apples instead, if you prefer.

Kate and Will's Wedding Pie recipes

Ingredients:
* For the filling
* 2 tablespoons olive oil
* 1 knob butter
* 3 sprigs fresh rosemary , leaves picked and chopped
* 3 sprigs fresh thyme , leaves picked
* 3 fresh bay leaves
* 3 medium red onions , peeled
* 1 kg quality shin of beef , ask the butcher to cut into 2.5cm dice and give you the bone
* sea salt
* ground pepper
* 2 tablespoons tomato purée
* 400 ml good local smooth stout
* 2 heaped tablespoons plain flour
* 1.5 litres organic beef or chicken stock
* 140 g pearl barley
* 3 teaspoons English mustard
* 2-3 tablespoons Worcestershire sauce , to taste
* 100 g Cheddar cheese
* For the pastry
* 300 g plain flour
* 100 g Atora shredded suet
* 100 g butter
* sea salt
* 1 large free-range egg , beaten
*

Ingredients:
Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.

Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right). Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with steamed drained greens.

Crispy squid & prawns with homemade sweet chilli sauce recipes

Ingredients:
* vegetable oil , for deep frying
* 4 whole large squid , prepared, with tentacles
* 16 large prawn , shell off and butterflied (tail on)
* 2 limes
* 100 g plain flour , plus extra for dusting
* sea salt
* freshly ground black pepper
* a few sprigs of fresh flat-leaf parsley
* 1 lemon , cut into wedges
* For the sauce (makes 500ml)
* 20 fresh chillies , (different colours)
* 4 garlic cloves
* 1 cup caster sugar
* white wine vinegar
*

Ingredients:
Start by making the sweet chilli sauce: finely chop the chillies, keeping some seeds intact, then peel and finely chop the garlic.

Place the sugar and 1 cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a good pinch of salt and a good splash of vinegar, then cook over a low heat for 10 to 15 minutes, or until it coats the back of a spoon. For a smooth syrupy texture, whiz the sauce in a food processor if you like, or leave it finely chopped, then put to one side.

Place a deep-fat fryer or a large, deep saucepan over a medium–high heat (roughly 180ºC). Fill three-quarters full with vegetable oil and leave to heat up.

Meanwhile, wash and pat dry the squid. Slice the tubes horizontally into rings or slice and open them out, then halve lengthways and cut a crisscross pattern onto the surface. Place the squid onto a large plate, along with the prawns, making sure any black bits have been removed. Finely grate over the zest of the limes and squeeze over most of the juice, then toss to coat.

Place the flour and a good pinch of salt and pepper into a large bowl, then add the squid and prawns and toss to coat (you’ll need to do this in batches).

To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Using a slotted spoon, carefully lower the prawns and squid into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through (you’ll need to do this in batches). Transfer the cooked prawns and squid to a double-layer of kitchen paper, then repeat with the remaining seafood.

When the last batch of seafood is almost done, squeeze a little lime juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.

Serve the crispy squid and prawns straight away, with crispy lime-spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping. Keep any leftover chilli sauce in sterilised bottles and store for up to 2 months in a cool dry place.

Bellini recipes

Ingredients:
* 4 whole white peaches
* 1 part sugar syrup
* 4 parts Martini & Rossi Prosecco
*

Ingredients:
1. Whip up your peach puree - just peel and blend the peaches, then strain it strain and refrigerate until cold

2. Mix 2 parts of peach puree with one part of sugar syrup

3. Add about 20ml of the peach puree mix to your Champagne flute, then gently pour Prosecco into the glass. You want to leave the peach puree undisturbed at the bottom of the glass at this stage

4. Just before serving, stir to mix the peach and Prosecco well

Perfect roast beef recipes

Ingredients:
* 1.5 kg quality topside of beef
* 2 medium onions
* 2 carrots
* 2 sticks celery
* 1 bulb garlic
* 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
* olive oil
* sea salt
* freshly ground black pepper
*

Ingredients:
To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Mexican street salad recipes

Ingredients:
* ½ small white cabbage
* ½ small red cabbage
* 1 small bunch radishes , (about 10) trimmed and finely sliced
* 2 carrots , peeled and finely sliced
* 1 large bunch fresh coriander , leaves and stalks finely chopped
* 2 large jalapeno chillies (or other green chilli) , to taste, finely sliced
* 1 red onion , peeled and finely sliced
* extra virgin olive oil
* 2-3 limes , juice of
* sea salt
*

Ingredients:
This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration.

Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.

The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.

Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you.

When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.

Mango cooler recipes

Ingredients:
* 2 large mangoes , as ripe as possible
* 150 ml semi-skimmed milk
* 1 lime , zest and juice of
* 1 handful ice cubes
* 1 handful fresh mint leaves , plus extra to serve
* honey , optional
*

Ingredients:
Remove the skin and cut the juicy flesh off the mangoes. Place the fruit in a blender or food processor, along with any juice left on the chopping board. Add the milk, lime juice and zest, ice and mint leaves and give it all a good whiz until smooth. Taste, and add a little honey if needed, then give it another quick whiz. Chill in the fridge before serving, then garnish with a few mint leaves.

Rainbow trout with horseradish yoghurt & balsamic beets recipes

Ingredients:
* 400 g new potatoes , large ones halved
* sea salt
* freshly ground black pepper
* 4 x 100 g rainbow trout fillets , from sustainable sources, ask your fishmonger, skin on and pin-boned
* olive oil
* a few sprigs fresh thyme
* 2 heaped tablespoons fat-free natural yoghurt
* 1 lemon
* 1 heaped teaspoon creamed horseradish , or to taste
* 4 jarred beetroots , quartered
* balsamic vinegar
* 2 handfuls watercress , washed and spun dry
* extra virgin olive oil
*

Ingredients:
Add the potatoes to a pan of salted boiling water and cook for about 15 minutes, or until tender. Put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper. Add a good lug of olive oil to the pan and scatter in the thyme tips, followed by the trout, skin-side down (you may have to do this in 2 batches). Press down on the fish with a fish slice to help the skin crisp up. Cook for 4 minutes, jiggling the pan every now and then, and turning for the last 20 seconds or so to finish it off – you want to cook it about 90% of the way through on the skin side.

Meanwhile, in a small bowl mix the yoghurt with the juice of ½ a lemon, the horseradish and a small pinch of salt. Have a taste to check it’s hot enough – it needs a good kick. Dress the beets with a good splash of balsamic and a small pinch of salt.

Drain the potatoes then toss them with a pinch of salt and pepper and a drizzle of oil. Squash half onto each plate. Squeeze the juice of half a lemon into the hot pan of fish, then transfer 2 fillets to each plate. Top each portion with a good dollop of horseradish yoghurt, a spoonful of dressed beets and a little watercress, then drizzle lightly with extra virgin olive oil and serve.

Omega 3 and couscous recipes

Ingredients:
* 500 g red mullet or sardines , from sustainable sources, ask your fishmonger, scaled, filleted and pinboned
* olive oil
* 2 red onions , peeled and finely chopped
* 1 bulb fennel , herby tops removed and reserved and bulb finely chopped
* 1 fresh red chilli , finely chopped
* 1 teaspoon fennel seeds
* 1 bay leaf
* 300 g couscous
* 500 g mixed ripe tomatoes
* 2 anchovy fillets , chopped
* sea salt
* freshly ground black pepper
* 2 lemons , zested and halved
* 8 tablespoons natural yoghurt
* 1 small handful fresh mint , torn
*

Ingredients:
Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.

First of all, lay your fish out in one layer on your worktop to give you an idea of how much you are dealing with. Next get yourself a pan with a lid – ideally one that’s the right size for the fish to be spread out in one layer. This is so that it can all cook at the same time. Put your pan on the heat, add 4 or 5 tablespoons of olive oil, and slowly fry your onions, fennel, chilli, fennel seeds and bay leaf with the lid on until nice and softened. This should take about 10 minutes.

Meanwhile put your couscous in a bowl and just cover it with salted, boiling water. Put to one side to soak for about 5 minutes. When the onions are sweet and soft, add the tomatoes and anchovies, stir together and carefully season to taste. Shake the pan so that the onions and tomatoes cover the bottom of the pan evenly. Dress the couscous lightly with a little olive oil and the juice and zest of one of the lemons. Sprinkle the couscous over the top of the onions and tomatoes in one even layer. Then place the fish over the top of that and finish off with a drizzle of olive oil. Place the lid on top and simmer slowly on the hob for about 12 minutes.

Meanwhile, season the yoghurt with salt, pepper and the remaining lemon juice and sprinkle over the reserved fennel tops and mint. Serve the pan of fish in the middle of the table with a bowl of yoghurt and let everyone help themselves. Lightly stir the fish up, check the seasoning and eat straight away.

Victoria sandwich recipes

Ingredients:
* 250 g unsalted butter , softened, plus extra for greasing
* 250 g golden caster sugar
* 4 large free-range eggs
* 250 g self-raising flour , sifted, plus extra for dusting
* ½ vanilla pod , split lengthways and seeds scraped out
* 1 lemon , zest of
* 1 tablespoon icing sugar , plus extra for dusting
* 100 ml double cream
* 4 tablespoons quality raspberry jam
* 100 g fresh raspberries
*

Ingredients:
Preheat your oven to 170°C/325°F/gas 3. Grease and line two 20cm sandwich tins, then lightly dust with flour.

Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor. Add the eggs one at a time, making sure you beat each one in before adding the next. Sift in the flour and fold through along with the vanilla seeds. Divide the mixture between the prepared tins, using a spatula to spread it out to the edges. Bake in the oven for around 45 minutes, or until lightly golden and beautifully risen. To check if it’s done, poke a skewer or cocktail stick into the centre – if it comes out clean, it’s ready. Allow to cool slightly then carefully turn out on to a wire rack and leave to cool completely.

Finely grate the lemon zest into a bowl, add the icing sugar and cream and whip until it just starts to peak. Spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

Walnut and banana loaf recipes

Ingredients:
* 100 g shelled walnuts
* 500 g (about 5 or 6) ripe bananas , peeled
* 125 g unsalted butter , at room temperature
* 125 g dark brown sugar
* 2 large free-range eggs
* 200 g plain flour
* 2 level teaspoons baking powder
* 1 level teaspoon bicarbonate of soda
* 1 level teaspoon ground cinnamon
* a pinch of sea salt
* olive oil
* For the chocolate butter
*
* 100 g good-quality cooking chocolate (70% cocoa solids)
* zest of 2 oranges
* 150 g unsalted butter , at room temperature
* 80 g icing sugar
*

Ingredients:
Not only is this one of the most scrumptious things to eat, it’s also a total pleasure to make. The amount of smiles and oohs and aahs you're going to get when you serve it make it simply the best. If you can, try and use slightly overripe bananas as they’ll give you a treacly, caramelly intensity that works so well. The chocolate butter is painfully enjoyable, but my nutritionist, Laura, has requested that I suggest just having a smidgen with a slice of the loaf, so I'm sure you'll all respect her wishes when tucking into this delight.

Preheat the oven to 170°C/325°F/gas 3. Spread the walnuts out on a baking sheet and pop them in the oven to gently toast for around 5 minutes, or until they smell fantastic. Meanwhile, quickly mash up the bananas with a fork or potato masher, so you’ve got a mixture of smooth and chunky, and put them aside.

Cream the butter and sugar together in a food processor, or by hand, until smooth and pale, and beat in the eggs one by one, scraping the sides as you go so everything gets mixed together, then spoon into a large bowl. Take the toasted walnuts out of the oven and put them on a chopping board. Quickly run a knife through them, leaving some halved and others fairly fine so you get a good range of textures. Add the mashed bananas and chopped up walnuts to the bowl of batter, then sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt. Mix everything together until you have a nice smooth batter.

Tear off a metre of greaseproof paper, scrunch it and wet under a tap. Drizzle a little olive oil over both sides and rub that in, then push the scrunched greaseproof into a 1-litre loaf tin, getting it right down into the corners (it’s ok if it’s a bit scruffy). Transfer the batter to the tin and cook on the middle shelf in the oven for an hour. After this time, test the loaf by poking a skewer into the middle. If the skewer comes out clean the loaf is cooked, if not put the tin back in the oven for another few minutes.

While the loaf bakes, make your chocolate butter. Bash the chocolate up, pop it in a heatproof bowl and melt it slowly over a pan of gently simmering hot water. Once melted, carefully take the bowl off the pan, stir in the orange zest and put to one side to let the chocolate cool down a little.

Cream the butter and icing sugar together, then beat in the cooled chocolate until blended. Once you’ve got a nice even mixture, transfer it to a little pot or a cute butter dish and sprinkle on a tiny pinch of sea salt from a height to give it a little salty kick. Either put in the fridge to set for a few hours, or serve right away smeared on a slice of warm banana loaf. Keep any leftover chocolate butter in a jar in the fridge for another day, and just take it out of the fridge to soften before serving.

Kenny Rankin's rosemary focaccia recipes

Ingredients:
* For the dough
* 650 g strong bread flour
* 300 g Italian 00 flour
* 500 g tepid water
* 15 g fresh yeast , or 7g sachet of dried yeast
* 15 g salt
* 1 drizzle extra virgin olive oil
* For the topping
* 2 tablespoons olive oil
* 1 tablespoon water
* For the finish
* 1 small handful rosemary sprigs
* 1 pinch sea salt
*

Ingredients:
Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery.

"Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."

Here's Kenny's favourite recipe for rosemary focaccia, best made in a wood fired oven.

Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.

Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread.

Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size.

Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.

To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.

Amalfi lemon layer cake recipes

Ingredients:
*

Ingredients:

Mackerel plaki recipes

Ingredients:
* 8 small sustainably sourced whole mackerel , cleaned and gutted
* 2 carrots , peeled and thinly sliced
* 2 onions , peeled and sliced
* 4 ripe tomatoes , roughly chopped
* 3 fresh bay leaves
* 3 tbsp extra virgin olive oil
* 2 tbsp flat-leaf parsley , finely chopped
* 150 ml dry white wine
* 1 lemon , Juice of, plus extra
*

Ingredients:
Recipe by Andy Harris

Preheat the oven to 180C/gas 4. Place the fish, carrot, onion, tomato, garlic and bay leaves in a baking dish. Season generously with sea salt and ground black pepper, then drizzle over the oil. Sprinkle over the parsley and add the wine, lemon juice and a little water.

Bake for 30 minutes or until the fish and veg are cooked and the sauce has thickened. Serve lukewarm or cold with an extra squeeze of lemon.

Creamy mushroom soup recipes

Ingredients:
* 600 g mixed mushrooms
* olive oil
* 1 onion , peeled and finely sliced
* 2 sticks celery , trimmed and finely sliced
* 3 cloves garlic , peeled and sliced
* a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped
* a few sprigs of fresh thyme , leaves picked
* 1.5 litres organic chicken or vegetable stock
* sea salt
* freshly ground black pepper
* 75 ml single cream
* 4-6 slices ciabatta bread
*

Ingredients:
Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.

Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.

Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.

Dressed green salad recipes

Ingredients:
* 4 large handfuls freshly picked lettuces
* jam jar dressing
*

Ingredients:
You'll need a selection of freshly picked lettuces such as round lettuce, oak leaf lettuce, lamb's lettuce, watercress, cos lettuce, little gem lettuce, chicory and radicchio (about 4 large handfuls). You'll also need a jam jar dressing of your choice.

To wash your salad leaves:
When you get your lettuces home, remove the roots and any not-so-nice outside leaves first, then click or tear off the rest of the leaves and give them a good old wash in cold water. Once they’re clean, give them a spin in a salad spinner or shake them dry in a tea towel.

To store your salad leaves:
If you line a salad crisper drawer in your refrigerator with a couple of clean kitchen towels and lay your leaves on top, covering them with another towel, they’ll keep there happily for 4 days. This way you can simply make up your own mixed salads, dressing the leaves with one of my jam jar dressings.

To dress your salad leaves:
Pour the dressing from a height and gently toss the leaves, using the tips of your fingers, until every single leaf is coated.

Mexican street salad recipes

Ingredients:
* ½ small white cabbage
* ½ small red cabbage
* 1 small bunch radishes , (about 10) trimmed and finely sliced
* 2 carrots , peeled and finely sliced
* 1 large bunch fresh coriander , leaves and stalks finely chopped
* 2 large jalapeno chillies (or other green chilli) , to taste, finely sliced
* 1 red onion , peeled and finely sliced
* extra virgin olive oil
* 2-3 limes , juice of
* sea salt
*

Ingredients:
This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration.

Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.

The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.

Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you.

When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.

Simple chopped salad recipes

Ingredients:
* 4 spring onions
* 1 cucumber
* a few sprigs of fresh basil
* 2 small ripe avocados
* 1 round lettuce
* 1 punnet of cress
* 3 tablespoons extra virgin olive oil
* 1 lemon
* sea salt
* freshly ground black pepper
*

Ingredients:
Chopped salads are incredibly simple to prepare. Anyone can make them – just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!

1. It’s best to start chopping the harder, crunchier veg first – trim the ends off the spring onions and cucumber on a large chopping board, then roughly chop them.

2. Pick and roughly chop the basil leaves, discarding the stalks, and bring to the middle of the board along with the spring onions and cucumber and continue chopping and mixing everything together as you go.

3. Carefully cut all the way around each avocado lengthways, going as deep as the stones.

4. Hold each avocado in your hands and twist until you can pull the two halves apart.

5. Pull out and discard the stones from the centres – you can use a teaspoon to help you scoop it out, then scoop the flesh onto the board.

6. Use scissors to snip over the cress, then continue chopping everything together, bringing the ingredients back into the middle every now and then.

7. Once everything is chopped, you’ll have a big mound of salad on the board – make a well in the middle and add the extra virgin olive oil.

8. Cut the lemon in half.

9. Squeeze over the juice, using your fingers to catch any pips.

10. Add a tiny pinch of salt and pepper, and toss together so everything is nicely coated, then serve.

Anglo-French toastie recipes

Ingredients:
* 2 slices white bread , around 1cm thick
* unsalted butter
* 15 g Comte cheese
* 15 g Westcombe or artisan Cheddar cheese
* 2 slices higher-welfare roasted ham
* ½ tablespoon white wine vinegar
* 1 tablespoon rapeseed oil
* freshly ground black pepper
* sea salt
* 1 small eating apple
* 1 handful mixed salad leaves , such as frisse, watercress, rocket
*

Ingredients:
Lightly butter the slices of bread, then place buttered-side down on a chopping board. Slice and lay the cheeses over one piece of bread, top with the ham then place the second piece of bread on top, buttered-side up. Place into a preheated toastie maker, clamp the lid down and toast for 4 to 5 minutes, or until golden and crispy.

Meanwhile, add the vinegar and oil to a clean jam jar with a little pinch of salt and pepper, pop the lid on and shake to combine. Cut the apple into matchsticks, removing the core, then toss with the salad leaves and dressing. Serve the golden toastie with the fresh salad on the side, and tuck in.

Jemma's PB & J Cupcakes recipes

Ingredients:
* For the cupcakes
* 250 g self-raising flour
* 250 g caster sugar
* ½ teaspoon bicarbonate of soda
* 270 g unsalted butter , softened
* 4 large free-range eggs
* 100 g peanut butter
* 2 tablespoons whole milk
* ¾ X 340 g jar of quality seedless raspberry jam
* For the peanut crumb
* 100 g peanut butter
* 100 g icing sugar
* For the buttercream icing
* 300 g unsalted butter , softened
* 120 g peanut butter
* 540 g icing sugar
* 4 tablespoons whole milk
*

Ingredients:
Preheat the oven to 170°C fan/375°F/gas 5. Sift the dry cupcake ingredients and 1 pinch of fine sea salt into a large bowl, add the butter, eggs and peanut butter, then beat for 60 seconds with an electric mixer (I prefer the free-standing type). Pour in the milk and whisk for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool slightly, transferring to a wire cooling rack after 5 minutes.

Meanwhile, make the peanut crumb. Place the peanut butter in a food processor, sift in the icing sugar and whiz for 1 to 2 minutes to make small,delicious crumbs, then set aside.

For the icing, beat the butter and peanut butter with an electric mixer for 5 to 6 minutes, or until pale and fluffy. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Pour in the milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a good squeeze of jam. Decorate with the icing, top with a blob of jam, if you like, and a sprinkling of peanut crumb to finish, then enjoy.

Tip Turning classic treats into cupcakes is one of my favourite things to do and this is the star of the show. Feel free to use smooth or crunchy peanut butter – whichever you prefer.

Grilled tuna with tomato spaghetti recipes

Ingredients:
* 1 clove of garlic
* 200 g cherry tomatoes
* 30 g black olives
* 30 g green olives
* 1 teaspoon fennel seeds
* sea salt
* 30 g Parmesan cheese
* a small bunch of fresh basil
* olive oil
* 1 lemon
* 2 x 120 g tuna steaks (roughly 1.5cm thick)
* freshly ground black pepper
* 150 g dried spaghetti
* extra virgin olive oil
* ½ fresh red chilli
* 35 g rocket
*

Ingredients:
Peel and finely slice the garlic and cut the cherry tomatoes in half. Stone the olives and tear into thirds or quarters. Next, add the fennel seeds to a pestle and mortar with a pinch of salt and smash to a powder. Tip into a cup and put aside.

Finely grate the Parmesan. Pick the basil leaves and set aside. Roughly chop the stalks, then add to the pestle and mortar and smash to a paste with a pinch of salt. Mix 2 tablespoons of olive oil, a grating of lemon zest and the juice of half the lemon with the basil paste. Spoon it out onto a plate and place the tuna steaks on top. Turn the tuna over in the dressing, then leave them to marinate for about 20 minutes in the fridge.

Meanwhile, fill and boil the kettle. Put a deep pasta pan on a medium heat and fill with boiling water, add a good few pinches of salt and bring back to the boil. Drop the spaghetti into the water and cook according to packet instructions. Once cooked, scoop out half a mug of cooking water, then drain the pasta.

Meanwhile, put a medium saucepan over a medium heat, then add a splash of olive oil and the garlic. As soon as the garlic is golden, tip in the bashed-up fennel seeds and the cherry tomatoes. Season with a little pepper, cover with a lid and turn the heat down to low. Cook gently for 5 minutes, or until the tomatoes are soft and sweet, then turn the heat off. Tip the drained pasta into the pan with the cherry tomatoes, stir together and season with a little salt, pepper and a squeeze of lemon juice, if needed. Cover with a lid.

Put a griddle pan on a medium heat. Tear the basil leaves into a bowl with the olives. Add the rocket, then dress the salad with a squeeze of juice from the remaining lemon half and a drizzle of extra virgin olive oil. Finely chop and sprinkle over the chilli.

Season the tuna with a little salt, then place in the hot griddle pan and cook for 30 seconds on each side for rare, or for a bit longer if you prefer it more well done. Stir the grated Parmesan into the spaghetti, adding a splash of the reserved cooking water to loosen, if needed. Divide the spaghetti between your plates, lay a tuna steak next to each pile and top with a good pinch of the olive salad.

Root vegetable salad recipes

Ingredients:
* 3 carrots
* 3 raw beetroots (different colours if possible)
* 1 bunch of radishes
* 1 celery heart (with leaves)
* ½ a small radicchio , or 1 baby gem lettuce
* 1 fennel bulb
* 1 lemon
* ½ a bunch of fresh mint
* 5 tablespoons extra virgin olive oil
* sea salt
* freshly ground black pepper
*

Ingredients:
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.

2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.

3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.

4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.

5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.

6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.

7. Cut the lemon in half.

8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.

9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.

10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.

11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.

12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.

Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.

Pear tart tatin recipes

Ingredients:
* 125 g caster sugar
* 40 g cold butter , chopped
* 1/2 tsp ground ginger
* 1/2 tsp ground cinnamon
* 3 large pears , peeled, cored and cut into wedges
* 375 g all-butter puff pastry
* Double cream , to serve
*

Ingredients:
Recipe by Jennifer McLagan
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.

Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine.

Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5–10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears prettily in the pan.

Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.

Bake the pie for 30–40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with cream.

Moorish crunch salad recipes

Ingredients:
* 300 g carrots , peeled
* 150 g radishes
* 2 crunchy eating apples
* 1 small handful raisins or sultanas
* 1 handful fresh parsley , roughly chopped
* 1 handful fresh mint , roughly chopped
* 4 tablespoons sherry or red wine vinegar
* 8 tablespoons olive oil
* 1 tablespoon tahini
* sea salt
* freshly ground black pepper
* 2 tablespoons sesame seeds , toasted in the oven
*

Ingredients:
First of all, finely slice your carrots into matchstick-sized batons. Finely slice your radishes – you can leave a little of the tops on if you like. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasoning, and serve with the sesame seeds sprinkled over the top. Eat straight away.

Try this: Turn it into a warm salad by adding some pan-seared chicken, prawns or scallops which have been dusted with a little paprika.

And this: Make it more of a snack by frying some halloumi cheese until golden with some chopped fresh chilli and crumbling this over the top.

Or this: Grill some pitta bread and serve stuffed with the Crunch Salad. Crumble in some feta cheese too. Lovely.

Quick steamed treacle pudding recipes

Ingredients:
* butter , for greasing
* 175 g plain flour , sifted
* 50 g soft dark brown sugar
* 75 g vegetable suet
* 1 teaspoon bicarbonate of soda
* 2 teaspoons ground ginger
* 1 free-range egg
* 1 tablespoon golden syrup , plus extra for the basin
* 1 small orange , finely grated zest and juice of
* ½ teaspoon vanilla extract
* 150 ml milk
* cream or custard , to serve
*

Ingredients:
Grease a 1 litre pudding basin well with butter. Mix all the ingredients together in a bowl. Pour some extra golden syrup into the pudding basin (about 5 tablespoons) and pour the mixture in on top of it.

Cover the pudding with a pleated sheet of greaseproof paper and tie in place with string. Cook on the medium setting of your microwave (750W) for 12 minutes. Let it stand for 10 minutes before turning out.

Serve with cream or custard.

Fruit & nut topping for Christmas cake recipes

Ingredients:
* 50 g apricot jam
* 250 g glacé or dried fruits , whole or cut into large strips
* pecans
* walnuts
* almonds
* pine nuts
*

Ingredients:
Recipe by Georgina Hayden

Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

Spicy pangrattato risotto recipes

Ingredients:
* 1 lemon , zest of
* 3 dried bird's-eye chillies
* 4 cloves garlic , peeled
* 6 good-quality salted anchovy fillets in oil
* ½ large loaf ciabatta , stale if possible, cut into chunks
* olive oil
* 1 basic risotto recipe
* 700 ml organic vegetable or chicken stock , hot
* 50 g butter
* 1 small handful Parmesan cheese , freshly grated, plus a block for grating
* sea salt
* freshly ground black pepper
*

Ingredients:
Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool.

Make your basic risotto recipe. Place a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan, check the seasoning and add a little salt and pepper if needed. Don’t be too generous with the salt because the pangrattato has salt in it too and you don’t want to overdo it!

Place a lid on the pan and leave the risotto to rest for a minute. You can now take the pan to the table so that everyone can help themselves, or divide the risotto between individual serving plates and sprinkle the pangrattato over the top. Place a block of Parmesan on the table with a grater and tuck in.

Zombie recipes

Ingredients:
* 2 parts Bacardi Carta Blanco
* 1 ⅓ parts Bacardi Oro
* 1 part Triple Sec Liqueur
* 2 parts Sweet and Sour Mix
* 2 parts Orange Juice
* 1 parts Grenadine (or Blue Curacao)
* 1 bunch Cherries
* 1 whole Orange , Sliced
* ice , cubed
*

Ingredients:
1. Put lots of ice and all of the ingredients except the grenadine/Blue Curaçao into a shaker. Remember you can make sugar syrup with equal parts water and sugar or simply buy it pre-made.

2. Shake for about 20 seconds to chill the liquid really well, then strain the mix into the glass over ice (you could fill your glass with ice and pour the mix straight in, or - to look flash - strain it over ice separately and then add to a glass containing fresh ice)

3. Pour a little of the grenadine/Blue Curaçao over the drink so it floats on top - gently does it!

Pukka yellow curry recipes

Ingredients:
* 2 onions
* 4 cloves of garlic
* 1 thumb-sized piece of ginger
* 2 yellow peppers
* 1 cube chicken stock
* 1-2 fresh red chillies
* ½ a bunch of fresh coriander
* 1 teaspoon runny honey
* 1 level teaspoon ground tumeric
* 2 teaspoons curry powder
* 8 higher-welfare chicken drumsticks
* olive oil
* 1 x 400 g tin of chickpeas
* 1 teaspoon tomato purée
* 320 g basmati rice
* 1 lemon
* optional:
* fat-free natural yoghurt , to serve
*

Ingredients:
‘Pukka’ is an Indian word for the real deal or authenticity, hence the name of this dish. It’s not because I’m a cocky Essex boy, nor, as some not-so-nice journalists once said, because of my annoying ‘estuary accent’ (whatever that means). Anyway, this curry is delicious – the meat falls off the bone, it’s great value and it looks phenomenal.

Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Sweet duck legs cooked with plums and star anise recipes

Ingredients:
* 4 fat duck legs
* 4 tablespoons soy sauce
* 3 teaspoons five-spice
* 1 handful star anise
* ½ stick cinnamon
* 1 tablespoon olive oil
* 1-2 fresh red chillies , deseeded and sliced
* 16 plums , halved and destoned
* 2 tablespoons Demerara sugar
*

Ingredients:
Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.

Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It’s now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.

Leftover turkey banh mi recipes

Ingredients:
* olive oil
* 190g leftover cooked turkey , preferably brown meat
* 1 lime
* 2 tablespoons sweet chilli sauce
* 2 medium baguettes
* 1 clove of garlic
* 3 cm piece of fresh ginger
* sea salt
* extra virgin olive oil
* 2 tablespoons Hellmann's mayonnaise
* ½ a small bunch of fresh coriander
* 1 carrot
* ¼ of a white cabbage
* sesame oil
* 1 teaspoon low-salt soy sauce
* 1 tablespoon white wine vinegar
* 4 tablespoons leftover chicken liver pate
* optional:
* 1 fresh red chilli
*

Ingredients:
For this recipe, you will need 190g leftover cooked turkey, preferably brown meat

Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

Gluten-free pasta dough recipes

Ingredients:
* 150 g gluten-free rice flour , plus extra for dusting
* 50 g potato starch
* 1 tablespoon corn flour
* 2 tablespoons xanthan gum
* ¼ teaspoon fine sea salt
* 3 large free-range eggs
* 1 tablespoon extra virgin olive oil
*

Ingredients:
Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.

Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.

Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.

Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Tapas feast: tortilla, glazed chorizo, manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies recipes

Ingredients:
* For the tortilla
* 250 g baby new potatoes
* 1 small red onion
* 1 teaspoon fennel seeds
* 2 cloves garlic
* ½ small bunch fresh rosemary
* 8 free-range eggs
* 1 large handful prewashed rocket , to serve
* For the chorizo
* 250 g semi-cured whole iberico chorizo
* 2 cloves garlic
* 4 tablespoons red wine vinegar
* 1 tablespoon runny honey
* For the peppers
* 50 g Manchego cheese
* 1 loaf ciabatta
* 50 g blanched almonds
* 1 small bunch fresh thyme
* red wine vinegar
* 450 g jarred whole peppers
* For the Manchego
* 100 g Manchego cheese
* 100 g quality Spanish cured meats, such as pata negra
* runny honey , for drizzling
* instant or quality ground coffee
* 1 handful black olives
* 2 sprigs of fresh thyme or oregano , optional
* For the anchovies
* 50 g chilled marinated or dressed anchovies
* a few sprigs of fresh flat-leaf parsley
* 1 lemon
* 150 g cherry tomatoes
* smoked paprika , for dusting
* For the seasonings
* olive oil
* extra virgin olive oil
* sea salt
* black pepper
* To serve
* 1 bottle sparkling water , to serve
* 1 orange , to serve
* 1 bottle dry sherry , chilled, to serve
*

Ingredients:
TO START Get all your ingredients and equipment ready. Put a medium ovenproof frying pan (approx. 26cm) on a high heat and a small frying pan on a low heat. Turn the grill on to full whack. Put the standard blade attachment into the food processor.

TORTILLA Chop the potatoes into 1cm chunks. Put them into the medium ovenproof frying pan with a lug of olive oil and toss. Halve, peel and roughly chop the red onion. Once the potatoes have a good colour, add the onions to the pan along with the fennel seeds and mix well. Now get on with other jobs but remember to keep tossing the potatoes occasionally.

CHORIZO Slice the chorizo into 2cm rounds. Put into the small frying pan with a splash of olive oil and toss occasionally until golden and crisp.

PEPPERS Trim off the rind from the Manchego, then crumble into the food processor with a handful of torn up ciabatta, 50g of blanched almonds, the leaves from the bunch of thyme, a good pinch of salt & pepper and a swig of red wine vinegar. Whiz up until fine, then stuff inside the peppers – no need to pack it in. Once full, put them into a baking dish. Scatter any remaining breadcrumbs over the peppers. Top with the remaining thyme sprigs, drizzle with olive oil, then put on the middle shelf, under the grill, for 8 minutes. Rip the remaining ciabatta in half and take to the table.

MANCHEGO Lay the slices of cured meat on a board alongside the large wedge of Manchego. Drizzle a little honey over the cheese, then sprinkle over a pinch of ground coffee. Scatter a handful of black olives and a few leaves of thyme or oregano (if using) over the meat. Drizzle with a tiny bit of extra virgin olive oil, sprinkle lightly with pepper and take to the table.

CHORIZO Lightly bash 2 unpeeled cloves of garlic with the heel of your hand or the bottom of a saucepan and add to the pan.

TORTILLA The potatoes should be lovely and golden by now, so turn the heat down to low. Crush 2 unpeeled cloves of garlic into the pan. Pick most of the rosemary leaves into the pan and stir. Season with a good pinch of salt and pepper.

CHORIZO Carefully drain away most of the fat, leaving about 1 tablespoon of it behind. Add the red wine vinegar and runny honey and leave to reduce down to a really sticky glaze. Keep an eye on it, giving the pan a shake every so often so it doesn’t catch.

TORTILLA Taste the potato mixture for seasoning, then crack the eggs directly into the pan and gently stir with a wooden spoon to create a marbled effect. Turn the heat up to medium. Once the eggs start to set around the sides, scatter the rest of the rosemary leaves on top and put under the grill on the top shelf for 3 to 5 minutes, or until set, golden and fluffy.

ANCHOVIES Put the anchovies into a nice serving bowl. Finely chop a few sprigs of parsley and sprinkle over. Finely grate over the zest of ½ the lemon, then drizzle over some extra virgin olive oil. Halve the cherry tomatoes and pile them next to the anchovies with a bunch of cocktail sticks.
The idea is to get everyone to make their own skewers. Add a pinch of paprika and take to the table.

TO SERVE Take the tortilla and stuffed peppers to the table. Pop a large handful of rocket next to the tortilla. Take the pan of sticky chorizo to the table. Serve with a jug of iced sparkling water filled with orange slices, and a chilled bottle of dry sherry.

Grilled tuna with tomato spaghetti recipes

Ingredients:
* 1 clove of garlic
* 200 g cherry tomatoes
* 30 g black olives
* 30 g green olives
* 1 teaspoon fennel seeds
* sea salt
* 30 g Parmesan cheese
* a small bunch of fresh basil
* olive oil
* 1 lemon
* 2 x 120 g tuna steaks (roughly 1.5cm thick)
* freshly ground black pepper
* 150 g dried spaghetti
* extra virgin olive oil
* ½ fresh red chilli
* 35 g rocket
*

Ingredients:
Peel and finely slice the garlic and cut the cherry tomatoes in half. Stone the olives and tear into thirds or quarters. Next, add the fennel seeds to a pestle and mortar with a pinch of salt and smash to a powder. Tip into a cup and put aside.

Finely grate the Parmesan. Pick the basil leaves and set aside. Roughly chop the stalks, then add to the pestle and mortar and smash to a paste with a pinch of salt. Mix 2 tablespoons of olive oil, a grating of lemon zest and the juice of half the lemon with the basil paste. Spoon it out onto a plate and place the tuna steaks on top. Turn the tuna over in the dressing, then leave them to marinate for about 20 minutes in the fridge.

Meanwhile, fill and boil the kettle. Put a deep pasta pan on a medium heat and fill with boiling water, add a good few pinches of salt and bring back to the boil. Drop the spaghetti into the water and cook according to packet instructions. Once cooked, scoop out half a mug of cooking water, then drain the pasta.

Meanwhile, put a medium saucepan over a medium heat, then add a splash of olive oil and the garlic. As soon as the garlic is golden, tip in the bashed-up fennel seeds and the cherry tomatoes. Season with a little pepper, cover with a lid and turn the heat down to low. Cook gently for 5 minutes, or until the tomatoes are soft and sweet, then turn the heat off. Tip the drained pasta into the pan with the cherry tomatoes, stir together and season with a little salt, pepper and a squeeze of lemon juice, if needed. Cover with a lid.

Put a griddle pan on a medium heat. Tear the basil leaves into a bowl with the olives. Add the rocket, then dress the salad with a squeeze of juice from the remaining lemon half and a drizzle of extra virgin olive oil. Finely chop and sprinkle over the chilli.

Season the tuna with a little salt, then place in the hot griddle pan and cook for 30 seconds on each side for rare, or for a bit longer if you prefer it more well done. Stir the grated Parmesan into the spaghetti, adding a splash of the reserved cooking water to loosen, if needed. Divide the spaghetti between your plates, lay a tuna steak next to each pile and top with a good pinch of the olive salad.

Blackberry and apple pie recipes

Ingredients:
* 1 old-fashioned sweet shortcrust pastry recipe
* 50 g butter , plus extra for greasing
* 100 g golden caster sugar , plus extra for sprinkling
* 2 large Bramley apples , cored, peeled and each cut into 16 wedges
* 4 Cox apples , cored, peeled and each cut into 8 wedges
* 1 heaped tablespoon chopped stem ginger in syrup
* 150 g blackberries
* 1 large free-range egg , beaten
* ½ teaspoon ground cinnamon
*

Ingredients:
This is the best apple pie in the world. You can’t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first. And I don’t know if you’ve noticed this, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!

First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.

Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.

Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.

Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.

Box grater fruit salad recipes

Ingredients:
* 2 tablespoons sesame seeds
* ½ a small jar of runny honey , (170g)
* 1 pear
* 1 apple
* 6 strawberries
* 1 nectarine
* 1 banana
* 1 orange
* 2 sprigs of fresh mint
* natural yoghurt , (optional)
* Equipment list
* small frying pan , (20cm)
* measuring spoons
* small microwave-safe bowl
* microwave
* chopping board
* knife
* teaspoon
* box grater
* plate
* serving bowls
*

Ingredients:
This delicious breakfast is super simple, but it’s beautiful, tasty, and the action of bruising and grating brings out all the natural sugars in the fruit, creating a wonderful juicy dressing.

1. Place a small frying pan on a medium heat and add the sesame seeds.

2. Toast for a couple of minutes, or until golden, gently jiggling the pan for even cooking.

3. Carefully tip the seeds into a small microwave safe bowl.

4. Mix in the honey.

5. Warm the mixture through in the microwave (800W) for 20 seconds, then carefully place to one side.

6. Pull the stalks off the pear and apple and hull the strawberries.

7. On a chopping board, use a knife to carefully cut all the way around the nectarine in a circle.

8. Hold the nectarine in your hands and twist until you can pull the two halves apart.

9. Pull out and discard the stone from the centre – you can use a teaspoon to help you scoop it out.

10. Peel the banana.

11. Place a box grater on a plate, then on the coarse side, carefully grate all of the fruit, piece by piece, in long strokes.

12. Carefully lift off the grater, leaving a lovely pile of grated fruit on the plate.

13. Carefully cut the orange in half and squeeze the juice over the fruit, using your hand to catch any pips.

14. Drizzle the fruit with 2 tablespoons of the sesame honey (keep the rest for another day).

15. Pick and roughly chop the mint leaves, discarding the stalks, then sprinkle over the fruit.

16. Divide between bowls and serve with a dollop of natural yoghurt, if you like.

Gluten-free blondies recipes

Ingredients:
* 150 g gluten-free flour
* 1 tsp gluten-free baking powder
* 1/2 tsp fine sea salt
* 200 g soya yogurt
* 1/2 vanilla pod , split lengthways and seeds scraped
* 2 tbsp honey
* 250 g light brown sugar
* 200 g vegan 70%-cocoa chocolate , roughly chopped
*

Ingredients:
Recipe by Anna Jones

Preheat the oven to 180C/gas 4 and line a 23cm square brownie tin with baking parchment.

Sift together the flour, baking powder and sea salt into a bowl.

Combine the soya yoghurt, vanilla seeds and honey in a large bowl. Add the light brown sugar and mix until well combined.

Gently fold the dry ingredients into the wet ingredients, then fold in the chopped dark chocolate.

Pour the batter into the prepared brownie pan and evenly spread over the pan with a spoon or spatula. Bake in the oven for 30–35 minutes, until the top of the blondie is firm and brown. Remove from the oven and let the blondie cool completely in the pan. Cut into 12 pieces and serve.