Steps

1. Season the beef shanks with salt and pepper and then brown very well on both sides in a soup pot over high heat and a little bit of vegetable oil. onmce browned, remove and set aside
2. Turn down the heat to medium and add 1 diced onion along with a big pinch of salt and saute for 4-5 minutes until it starts to turn translucent. 
3. Add the chopped garlic and cook for 1 minute (we don't want to brown the garlic). 
4. At this point, add the tomato paste and keep stirring on medium heat until the tomato takes on a dark red color. 
5. Add the chicken stock, celery and carrots, bay leaf and a little pinch of dry rosemary. Add the beef shanks back in and try to get the meat covered in liquid. Raise the heat and bring to a simmer, reduce to low and cover and cook for about 3 hours or until tender.
6. Once the meat is cooked and tender, remove and set aside and dump in the barley. Adjust the heat to about a medium and simmer that, stirring occasionally until the barely is tender (45min-1 hour).
7. Once the barely is perfectly cooked, add the beef back in, reduce the heat to low and leave for about 5 minutes until the beef heats through
8. Taste and adjust for salt and serve. Add some fresh herbs on top and some shredded horse raddish

Steps

1. Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
2. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
3. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
4. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Steps

1. slice the beef into strips and put in the bowl with the soy sauce.
2. put the rice into salted boiling water, stir and simmer according to the packet instructions.
3. peel the garlic and ginger then deseed the chilli and finely dice them all.
4. cut the pepper, pak choi and spring onion into thin strips.
5. fry the garlic, ginger and chilli in a hot wok with a glug of groundnut oil for a minute.
6. add the pepper and pak choi to the pan and cook for a few minutes.
7. put the beef slices, spring onion and black bean sauce into the wok and bring to a simmer.
8. transfer everything from the wok to a bowl, cover with tin foil to keep warm in a low oven.
9. drain the rice when cooked.
10. wipe the wok clean with kitchen roll and add a glug of the sesame oil to the pan.
11. pour the beaten egg into the wok when hot and move it around with a wooden spoon.
12. add the drained, hot rice to the wok once the egg has started to cook and coat in the sesame oil then sprinkle in the coriander.
13. spoon a heap of rice onto a plate with a portion of the beef stir fry.

Steps

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.

Steps

1. Cut the beef into small strips (about 1.5 cm thick), then salt and pepper generously. Put some vegetable oil in a large pan on high heat, and as soon as it starts to shimmer thrown in the meat. Keep on high until the water comes out, it dries and the meat browns in its own juices. Take out the meat and set aside
2. Turn down the heat to medium, throw in a chuck of butter. Toss in the thickly sliced mushrooms, the roughly sliced half onion, a big pinch of salt. Saute that on medium heat until nicely browned. Once that's all nicely browned, add a couple of cloves of crushed garlic and stir for 30 seconds. Add a tbsp of flour, stir that it and cook for a minute or tow. 
3. Add the white wine, the beef stock and let it come up to a simmer (meanwhile scrape the bottom).
4. Add the beef back in, add a little more beef stock. Make sure it's all mixed nice and evenly and bring it up to a simmer. Reduce to low heat, cover and let it braise for about an hour (give it a stir every 20 min or so). Depending on the cut of beef you're using this might take a little more or little less time (play it by ear). If aftyer an hour the meat is not tender enough, add a splash of stock and let simmer a little longer.
5. Once the meat is ready and cooked to your liking, stir in the creme fraiche. Once that is mixed in, stir in some freshly chopped chives, taste for salt and pepper and we're done.

Steps

Lamb Shanks

1. Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.
2. Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.
3. Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
4. Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
5. Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.
6. Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

Polenta

1. Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.
2. Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)
3. Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Gremolata and Assembly

1. Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.
2. Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Steps

preheat the oven to 180°C.
quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.
peel and slice the onions, then fry in another pan with the oil for a few minutes.
take the leaves off the thyme and chop, adding to the cooking onions.
cut the bacon into strips and tip into the pan as well for a minute or two.
peel the outer leaves off of the brussel sprouts and wash well.
grate the brussels using a food processor or slice thinly by hand.
hack the chestnut up into pieces.
scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.
splash in a little water then pour over the cream to almost cover the potatoes.
sprinkle with the breadcrumbs and grated cheese and put into the oven for 20-25 minutes until it is golden on top and the potatoes are cooked, then sprinkle with parsley and serve with some simple steaming peas

Steps

For the chicken:

1. Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste.
2. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency.
3. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
4. Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

For the sauce:

1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
2. Add the grated ginger and slit green chillies. Fry for a further minutes and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes.
3. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes. At this stage add a splash of water if the curry is too thick.
4. Stir in the honey and the fenugreek powder. Season to taste.
5. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha.

Steps

1. Preheat the oven to 400 degrees, butter a casserole dish and set aside.
2. In a large skillet, add the butter and oil and let it melt over medium heat.
3. Add the butternut squash and onions and season lightly with salt and pepper, allow them to cook covered with a lid for about 15 minutes or until they have developed some color and have become tender. Remove the lid.
4. Add the garlic and poultry seasoning and add the milk and cream, let it bubble away for about 2 minutes.
5. Pour mixture into the prepared casserole dish and set aside.
6. In a small bowl, combine the bread crumbs, parmesan, melted butter and parsley.
7. Scatter the bread crumb mixture all over the top of the butternut squash mixture and pop it in the oven and let it bake for about 30 minutes or until golden brown and bubbly.

Steps

1. Heat the oil in a pan and add the whole garam masala, then add the mustard seeds. When the mustard seeds start crackling add the cumin seeds
2. Add the onions and stir until they become translucent and then add the turmeric
3. Add the curry leaves and the chilies and stir for a minute
4. Add the chicken and once their color changes add the salt and the rest of the spices (black pepper, cumin, corriander)
5. Once all the spices are incorporated, add the ginger garlic paste in the center of the pan and stir for a while
6. Add the coconut puree and stir a bit and then add the cashew puree and keep stirring and finally add the yougurt. Keep on a low flame for 10 minutes and add a little bit of water if you see the sauce is too thick
7. Garnish with corriander and green chilies and serve

Steps

1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.

Steps

1. Preheat a broiler.
2. For pesto, combine all ingredients except EVOO in food processor. Add about 1/4 cup EVOO and pulse into thick sauce. Stream in a few extra tablespoons of EVOO, if necessary. Transfer pesto to serving bowl, reserve at room temperature.
3. For the burgers, mix meat with salt, pepper, Worcestershire, garlic, coriander, poultry seasoning. Form 4 patties. In a skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Cook patties 12 minutes total, turning once.
4. In a small saucepot, melt butter with garlic. Brush garlic butter over toasted buns and top with cheese and pepper. Broil until golden and cheese is melted, about 2-3 minutes.
5. Serve patties on rolls slathered with pesto and top with lettuce leaf.

Steps

1. (Optional) Brine the Chicken Breasts for 5 hrs (makes them more tender, moist and juicy)
   Brining is very simple, just add to a bowl half a liter of water + 1/8 cup of salt + 1/8 cup of sugar and stir until both have dissolved. Then put the chicken breasts in the bowl and make sure they're covered (that's it)
2. Dry the chicken breasts with paper towels (If you brined them) and dice them into bite-sized cubes
3. Place the diced chicken in a skillet and add 300-400 ml of chicken stock and simmer for about 5 min (or until their color changes from pink to white). Once done, turn of the heat and remove them from the stock and put aside (you can use the stock in the sauce)
4. (Optional) Fry some chicken skins in a skillet until they release their fat and they're brown then throw away the skins. You can use this fat to cook the leeks or you can simply use olive oil
5. Fry the chopped leek in 1 tbsp Olive Oil (or the fat from the skins) for a 1-2 min until a bit translucent (use a pot or a deep frying pan because you're going to add a lot of other stuff)
6. Add the diced chicken breasts and cook together for 1-2 min (season with salt and pepper)
7. And 1 tbsp of cornstarch (or flour) and cook for a couple of minutes until the rawness of the flour is gone (this will thicken the sauce later)
8. Here you can either prepare the sauce separately or directly prepare it by adding it's ingredients to the chicken/leek mix (I prefer to prepare it separately).
   To prepare the sauce, in a pot:
   a. 1st reduce 1/2 cup of white wine (Optional)
   b. Then add the cream, milk, 1 cup chicken stock (you can use the chicken stock used earlier) and cook for 2-3 min
9. Add the sauce to the chicken/leek mix and cook for 1-2 min (medium to low heat)
10. Add the Mustard (both) to the mix and cook for 1 min and turn of the heat
11. Meanwhile cook the mushroom separately (with 1 tsp of Olive Oil) until brown. Once done add to the chicken/leek/sauce mix
12. Finally add the chopped parsley and mix everything
13. If you want to have a bottom and top pie layers, first place the bottom pie crust in the baking dish. Otherwise just place the mixture in the baking dish and cover with the top layer of pie crust
    Make sure the crust it sticking to the sides of the baking dish (or hanging over) then cover with egg wash
14. Cook in a preheated oven (200 degrees C) for 20-25 min (and an optional additional 2-3 min under the broiler to brown the top layer)

Steps

1. In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2. Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3. Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4. Transfer to plate, garnish with parsley.

Steps

1. Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
3. Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
4. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
5. Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Steps

1. Into a bowl add minced garlic, coconut milk, cumin, turmeric, chili sauce (sambal), bread crumbs, soy and mix well
2. Add the chopped basil, ground chicken and mix well with a fork until they're well incorporated
3. You're going to have a very soft mixture and you're not really going to be able to form patties so all you need to do is spoon it into your skillet, spread it out and when you flip it you can flatten it with a spatula a little bit. Cook for about 5 minutes per side (depending on how thick they are or how hot the pan is)
4. To prepare the peanut spread, mix the peanut butter, sambal, and fresh lime juice
5. To prepare the slaw, mix the shredded carrots, shredded cucumbers, and sliced jalapeno, fish sauce and some rice vineger
6. To assemble, spread the peanut mix onto the bun, add the chicken burger and top with the slaw and serve

Steps

1. For the 1st marinade, add all the ingredients to the chicken and mix well to coat all the pieces of chicken and keep aside for 20 min
2. For the 2nd marinade, add vegetable oil to a pan. Then add the tymol seeds and the gram flour and cook on a medium flame for a few minutes
3. In a large bowl, add the cooked gram flour mixture and the rest of the ingredients of the 2nd marinade and mix well (add the mustard oild at the very end)
4. Add the marinated chicken pieces to the 2nd marinade and mix well to coat all the pieces. Let the mixture rest for 2-3 hours (or better 24 hours)
5. Put the chicken pieces on skewers and cook in an oven at 220 C for around 15 min or on a grill (baste with oil halfway through)

Steps

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
5. Serve chicken with a green salad, spooning the sauce over the top.

Steps

1. Mix the chicken with the cornflour, white pepper, salt, soya sauce and a little bit of oil. Mix well
2. Heat the oil, once it's ready for frying add the chicken and deep fry until golden brown. Remove and set aside
3. Into a wok or deep frying pan on medium-high heat add sesame oil. Once it's hot add the chopped ginger and garlic
4. Add the green chillis and sauté a bit
5. Add the diced onions and diced bell peppers and sauté a bit
6. Add the soya sauce and the chilli sauce and sauté a bit
7. Add the fried chicken and season with salt and sugar and stir well
8. Add the stock (or water) and vinegar. Toss and stir for a few minutes
9. Mix the cornflour with a bit of water then add it to the wok to thicken the sauce. Lower the heat and stir well
10. Add the chopped green onions just before the end and stir a bit

Steps

1. cut the chicken breasts into bite-size morcels
2. mix with salt, egg, cornflour and chilli sauce
3. fry in vegetable oil until crisp (deep fry)
4. in a wok add garlic, oil, green chillis and sauté
5. add the fried chicken pieces, soy sauce, vinegar, onions, green peppers, salt and toss on high heat
6. add the green onions just before it's done and toss a bit

Steps

1. Heat the Olive Oil in a large pan over medium heat and add the garlic, onion and red pepper. Fry until golden, about 15minutes.
2. Add the chopped tomatoes, chorizo, pimentón, potato chinks and cook for a further 5 minutes. 
3. Add the vinegar, thyme leaves (if using) and 1.5 litres of water or chicken stock for more intense flavour. Season and bring to the boil. Simmer for about 25minutes until the potatoes are cooked. Serve immediately with some good bread.

Steps

peel and dice the onion, then mince the garlic and the rosemary.
throw the onion, garlic, rosemary, coffee, brown sauce, tomato purée, brown sugar and dried chilli into a bowl and mix well.
chuck the beef into the bowl and toss it to coat all over.
cover the bowl and leave in the fridge for a few hours or ideally overnight.
preheat the oven to 160°C.
place the marinated beef into a deep roasting tray.
pour the stock over the beef to half cover the meat, then cover the tray in foil.
stick the beef in the oven and cook for 3 hours.
grate the carrots, slice the endive and shred the cabbage into a bowl.
dollop in the mayonnaise along with the maple syrup, white wine vinegar and cumin.
mix the slaw well, season with salt and pepper to taste and set aside in the fridge.
remove the beef from the oven after 3 hours and take off the tin foil.
turn the oven up to 220°C and return the tray to the oven for another 15 minutes.
serve it all up when the beef is slightly blackened with a big bowl of slaw, a loaf of tomato bread and plenty of napkins!

Steps

1. Wash both the lentils thoroughly. Soak them for half an hour in 1 and half cup water. Pressure cook it for 3-4 whistles.
2. Heat about 1 and 1/2 tbsp of ghee (keeping the rest for tadka) in a pan.
3. Add the seasoning ingredients- cumin seeds, cloves and the cinnamon stick.
4. Add the onions and saute until translucent but make sure that they do not turn brown in colour.
5. Add the tomatoes, green chillies,turmeric powder and red chilli powder and let the ingredients cook until the tomatoes are soft.
6. Pour in the boiled dal and mix well. Add water if required.
7. Add salt and sprinkle some coriander leaves and let it boil for about 5 - 6 minutes.

Steps

1. Wash the freekeh and remove any burnt grains or stones.
2. Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through.
3. Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.
4. Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through. Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
5. Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
6. Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.

Steps

1. In a pan over medium heat with a little bit of olive oil, saute the minced onions, red peppers and celery (add a pinch of salt). Cook until translucent and soft (around 5 min)
2. Toss in the capers and saute for a couple of minutes to dry them out a little bit. Then turn off the heat and let the mixture cool while you prepare the salmon
3. Take the skin off the salmon, then chop it up well and transfer to a bowl
4. Toss in the cooked vegetables, some finely minced garlic, a big spoon of mayonaise, a nice shake of cayenne, a big pinch of black pepper, salt, a little bit of panko bread crumbs, a pinch of old bay, and touch of dijon mustard and mix this thoroughly and then wrap with plastic and chill for 1-2 hours
5. After 1-2 hours take out the mixture and divide into 4 portions, shape into 4 patties and dust with panko
6. Cook the patties in a skillet over medium heat with a little bit of oil for about 3 min per side
7. Plate that up and server with a salad, a wedge of lemon and some remoulade sauce

Steps

Toss in some diced onions and sweet bell peppers into a pan with a little bit of olive oil and a generous pinch of salt and saute that on medium heat until the onions are basically translucent and that's gonna take just a couple of minutes. Cook for few minutes untile the vegies soften and then turn of the heat and let that cool down.

Remove the casing of 1 italian sausage, peel it off and break that up into a mixing bowl. Add in the onion pepper mixture, one egg, freshly chopped italian parsley, black pepper, a little pinch of smoked paprika, a little pinch of salt.

Take the tentacles of the calamari and chop until it's fairely finely minced and transfer that into the rest of the stuffing ingredients and mix it thoroughly.

Transfer the stuffing mixture into a ziplock bag, snip off the corner and pipe the stuffing into the calamari tubes. Fasten the openings of the tubes with toothpicks. When all the tubes are stuffed, cover them with a plastic wrap and put in the fridge for about an hour.

Before grilling, brush them with a little bit of olive oil and season with salt (on both sides) and place on the grill. Keep turning them, a couple of minutes on each side until they're done. You can check using a thermometer for an internal temperature of 155F or when the fat from the sausage starts bubbling out.

Steps

1. Place the brill fillets on a plate and season on both sides with salt and pepper. Heat a little olive oil in a hot pan and sauté the fish for approximately 1 minute on each side, or until they're golden brown. Remove to rest on a baking tray.
2. In a blender, thoroughly mix all the herb crust ingredients together (bread, Parmesan and parsley), season and set aside
3. To make the salsa, chop the tomatoes in half and finely slice the shallots. Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season. Pick the basil leaves, roll them together and chop before adding to the tomatoes and shallots. Cook for a further 2 -3 minutes until the tomatoes are just beginning to break down.
4. Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato. Bake in the oven for 8-10 minutes until the crust is golden and the fish is cooked.
5. Place the fillets in the centre of the plates, drizzle a little olive oil and balsamic vinegar around and serve with the potatoes and shallots. Garnish the fish with an extra pinch of basil.

Steps

1. Preheat the oven to 200°C/Gas 6.
2. Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through. Remove the flesh from the skins (ideally while still warm) and mash until smooth – a Potato ricer works best here. Mix in the ricotta, a pinch of salt and white pepper and the Flour. Make a well in the middle, add the beaten egg and begin to combine the mixture With floured hands. Work in the thyme leaves and continue until smooth dough has Formed. (Be careful not to overwork it or the dough will end up too dense and won’t Expand when it goes into the water.)
3. Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘Pillows’ or individual gnocchi. Gently press each one in the center using your floured Finger. The dent will hold more sauce and allow the gnocchi to take on more flavors.
4. Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side Briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start To float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.
5. Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add A little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and Sauté for 1–2 minutes on each side until nicely colored.
6. Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat Through, then add the lemon zest. Serve with grated Parmesan cheese.

Steps

1. blitz the bread up to make crumbs in a blender.
2. butterfly the chicken breast by cutting it in half horizontally so you have two thinner breast shaped portions.
3. smear the breasts with the red pesto all over.
4. dip the breast in the crumbs so that they stick to pesto.
5. heat a pan with a dash of oil, then fry the breaded chicken for 2 minutes on either side. Don’t let the oil get too hot so the breadcrumbs don't burn before the chicken cooks.
6. warm the ciabatta in a hot oven (optional).
7. halve the ciabatta and slice open to make a bun then slice the tomatoes and mozzarella.
8. spread a generous amount of mayonnaise on the bread and layer up the lettuce, tomato and mozzarella.
9. finish with the hot, crispy and golden chicken burger so that the mozzarella starts to melt.
10. serve immediately with some chunky chips and optional pesto mayo (tbsp of mayo and tbsp of red pesto combined).

Steps

1. preheat the oven to 180ºC.
2. coat the potatoes in olive oil, salt and pepper then bake for 1 hour in the oven.
3. grate the garlic and finely chop the chilli.
4. throw the jerk seasoning, allspice, honey, grated garlic, chilli and a glug of olive oil into a bowl and toss with the chicken pieces.
5. heat oil in a pan. Brown the chicken, squeeze over the lime juice and add the tomato purée.
6. coat the chicken in the purée before pouring in the chicken stock.
7. simmer until the sauce reduces and thickens.
8. cut the potato in half lengthways when cool enough to hold.
9. scoop out the middle of the potato, leaving a thin layer (1/2 cm) of potato on the skins.
10. raise the oven temperature oven to 200ºC and place the skins back in for 10 minutes.
11. peel and grate the carrots and dice the onion.
12. mix in the coconut, sugar, vinegar and coriander, then season well.
13. serve the chicken with a garnish of chopped coriander, the crisp potato skins, the carrot salad and a dollop of sour cream.

Steps

1. Heat up a couple tablespoons of oil in a wok on high heat then add the onion and garlic. Cook for a couple minutes before adding the diced carrot. Since the carrot is small, it shouldn’t need a long time to cook. Just stir-fry for a minute or so to give it a head start then let’s move on.
2. Next, open up a space in the bottom of the wok by pushing the veg aside and add the pork. I used diced pork shoulder because I like the texture, but if you’re in a hurry, you can use ground pork instead. Add a swizzle of shaoxing cooking wine. What a swizzle? Pour a little of the wine once ‘around the block’, or in this case, around the wok. This will add a little fragrance and aroma to the dish. When you’re done, cook the mixture until the pork is no longer pink.
3. Now that the pork is just cooked, add the black bean sauce. It’s available in a lot of grocery stores these days in the Asian section. It’s quite salty, so be sure not to add too much. Mix it all together thoroughly before adding the chicken stock. Mix again to combine and let simmer for another 2 or 3 minutes til the pork is done. Finally, the corn starch mixed with a little warm water to the wok and let thicken.
4. Give the sauce a final taste. Counter with a little brown sugar to balance out the saltiness of the black bean. When it tastes just right, you’re done!
5. Fresh noodles are best, and a lot of grocery stores carry chow mein noodles these days. Simply boil them in salted water for about 2 – 3 minutes then strain. If you have instant ramen, those work as well.
6. To assemble, start by putting the noodles in a large bowl (you need room to mix them when you serve). Top with a generous amount of the pork and black bean sauce on one side. Finish the other side with some fresh julienned cucumber then serve.
7. To enjoy, simply mix the whole thing together and that’s all there is to it!

Steps

1. Combine grated onions with ground beef in a large bowl.
2. Add salt, black pepper powder, turmeric and ground sumac to the bowl (Knead the mixture thoroughly after adding each ingredient).
3. Add 2 to 3 tsp of the soaked saffron to the bowl.
4. Knead for 7 minutes.
5. Cover the bowl with a lid or plastic wrap.
6. Keep the beef mixture in refrigerator to marinate for 8 to 12 hours.
7. Place a fistful of beef mixture on a skewer and flatten as show in the video.
8. Grill the kabobs on the grill.
9. turn the kabobs often to avoid burning.
10. Grill few tomatoes and peppers to serve on the side.
11. Kabobs can be served with rice.

Steps

1. Add oil to the pot and when oil is hot add the mutton and cook until it's slightly brown
2. Add the turmeric, the chopped onions and chopped tomatoes and cook covered for about 45 minutes (on medium heat)
3. Add the salt and the yogurt and stir
4. Add the karai masala, green chilies, chili powder, ginger slices, mint and corriander and stir. Let it cook for another 3 minutes

Steps

1. Slice the potatoes into 1/2 inch circles and bake them until golden brown
2. Mix the onions, beef, spices and salt to make the kafta and shape into discs or spread in the bottom of a baking pan and bake for 20 min at 450 F
3. In a small pot, mix the yogurt, lemin juice, tahini, garlic and salt and let simmer for a couple of minutes
4. Place the potatoes on top of the kafta and pour the sauce on top (If the sauce is too thick add water) and bake for 15 min

Steps

1. Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2. Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3. Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4. Shape the ground beef mixture into small meatballs.
5. In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6. Add the meatballs to the fried onion's pot to fry along.
7. Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8. Add the Cinnamon to the mixture.
9. Make holes in the dried limes and add it to the pot.
10. Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11. Add the fried potato (Chips) when serve in plate.

Steps

1. mix all ingredients and blend (or by hand)
2. lay half the mixture in a deep baking tray (first brush the sides with olive oil), then the stuffing and finally the rest of the kibbeh
3. score the top with a knife and brush with olive oil
4. bake on medium heat until done

Steps

1. sift to make smooth, add starch
2. add rice and stir until they boil, simmer until rice is cooked
3. add kibbeh and stir
4. add minced garlic, salt and parsley
5. simmer for 15 min and finally add 1-2 tbsp olive oil

Steps

1. Take your mandu wrappers out of the freezer. They can thaw out while we prepare the fillings.
2. Place the beef, garlic, and ginger into a bowl. Use a wooden spoon to mix with 2 teaspoons soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, and ½ ts ground black pepper. You can use a food processor if you want to.
3. Heat up a skillet over medium high heat and add 1 teaspoon vegetable oil. Stir fry the meat mixture until the meat is no longer pink.
4. Transfer to a large mixing bowl and be sure to include the juices from the cooked meat.
5. Bring about 7 to 8 cups of water in a pot to a boil over medium high heat. Add the dangmyeon (aka sweet potato starch noodles) to the boiling water. Cover and cook for 7 to 8 minutes.
6. Take a sample of the noodles to see if they’re cooked thoroughly. They should be soft with no firm bits in them at all. Strain and rinse under running cold water. Drain. Chop into small pieces. Add to the mixing bowl.
7. Add the minced onion, the chives, and kimchi to the mixing bowl.
8. Squeeze the tofu slightly by hand to remove excess water and add it to the mixing bowl.
9. Add 1 teaspoon salt, 1 teaspoon sesame oil, ½ teaspoon ground black pepper. Mix well by hand or a wooden spoon until well mixed

Steps

1. Trim off top of the zucchinis and core them.
2. In a large bowl, combine the rice, beef, 1 tbsp garlic, 1 tsp salt, and 1/2 tsp black pepper, 1/4 tsp allspice.
3. Stuff each zucchini with the rice mixture up to an inch from the top.
4. In a large pot over low heat, combine tomato sauce, water, 1 tbsp garlic, 1 tsp salt, 1/2 tsp black pepper, and mint.
5. Add the stuffed zucchini to the tomato sauce, cover, and cook for 1 hour.

Steps

1. soak the beans in water overnight, poach 10-15 min and drain
2. mix the meat, spices, sauce and shape into balls, cut the shank to small pieces if using the shank
3. fry the meat balls/shank in oil, add the tomato sauce and cook 10-15 min
4. add the beans and water to cover everything. simmer for 30 min or until beans are tender
5. fry the garlic and corriander in a bit of olive oil
6. add the fried garlic to the beans and simmer 5 min

Steps

1. Cut a deep cone-shaped incision into the bottom of the cabbage and remove the core. Place the whole cabbage, bottom side down, in a large saucepan, at least half-submerged in simmering water. Cook the cabbage, turning it occasionally, until its leaves start to soften. Remove and separate the leaves and poach in the boiling water until soft, then remove and put in cold water to stop the cooking process.
2. Meanwhile soak the rice in water for at least 30 min. Drain the rice, add 1/2 tsp salt, cinnamon, and allspice and the ground beef and mix well. Set aside
3. Prepare the leaves by cutting out the bottom hard root part (v shape) and keep those bits aside. Start rolling the leaves by putting 1-2 tbsp of the beef/rice mixture in the middle and rolling them like cigars.
4. In a bowl, mix the tomato paste and 4 cups of water (or the can of crushed tomatoes and 2 cups of water). Add in the miced garlic, dried mint and salt. Mix well and set aside
5. In a medium pot, arrange the removed cabbage roots on the bottom (to act as a barrier) and on top arrange the rolled cabbages. Pour over the tomato mixture and add water (if necessary) to cover. Put a plate on top to weigh them down (add a small weight on top if necessary)
6. Put the pot uncovered over medium heat until it starts to boil. Turn down the heat to medium low, remove the extra weight and cover. When the water has reduced till about an inch from the bottom remove the plate, add the lemon juice and olive oil and cook for a few more minutes.

Steps

1. Cut up the vegetables (carrot, celekry, onion, bell pepper, mushroom)) into small chunks and then pulse in a food processor until they're pureed but not liquified
2. In a bowl, mix the beef with the pureed veggies, worcestershire sauce, egg, dried herbs, black pepper and salt. Add the bread crumbs and mix just until it comes together (don't over mix)
3. Spread some olive oil in a baking dish, and form your meat into a loaf shape in there (wet your fingers in cold water)
4. Place into a pre-heated 325F oven for 15 minutes and while it's baking prepare the glaze (brown sugar, ketchup, dijon, hot pepper sauce)
5. Pull the meat loaf out of the oven, dump the glaze on top and and spread evenly with a little bit on the sides. Put back in the over for about 35-40 min

Steps

1. Start by preheating the broiler. On the stove, heat a large skillet on high heat with a couple tablespoons of canola oil. When it starts to smoke, add the salmon. Cook on the heat until the edges start to turn opaque, then spoon on the glaze. You will only need about a couple tablespoons per piece. Once the glaze is on the salmon, immediately put under the broiler (about 7-8 inches above the salmon). Depending on the thickness of the salmon, you will only have to leave it cook for about 3-4 minutes. At this point, the glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.
2. For the asparagus, simply toss in olive oil til coated then season with kosher salt. Put on the grill on medium heat and cook for a couple minutes until lightly coloured. Take off the grill and set aside.
3. In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if you need to.
4. To serve, simply arrange the salmon and asparagus on the bowl of seasoned sesame rice. If you like, you can also add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado. Be creative and have fun in the kitchen!

Steps

1. Cook the moghrabiyeh in a wide pan with olive oil and spices (+ salt and pepper) until tender
2. Meanwhile, poach the chicken and onions and set aside. Break the chicken into medium pieces
3. Add the chicken broth and onion broth (until covered) and cook until the moghrabiyeh is done 
4. Add the onions to the moghrabiyeh and cook for 2-3 min (if it looks dry add some broth)
5. Add the chicken pieces and simmer covered for 2-3 min

Steps

1. soak the molokhiya in water, squeeze the water out and discard it
2. fry the molokhiya with olive oil, garlic, fresh and ground corriander (to taste)
3. meanwhile, poach the chicken
4. simmer the fried molokhiya in a pot with the chicken stock
5. when molokhiya is almost done and the sauce is thick add the chicken on top

Steps

For the vegetables

• Brush a 25x30 cm baking pan with olive oil.
• Peel the potatoes and onion and cut into thin slices.
• Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper and some thyme. Toss to coat.
• Spread in a single layer on the bottom of the baking pan.
• Bake for 20 minutes, until they soften and turn golden.
• Thinly slice an eggplant. The vegetable slices need to be thin in order for them to cook correctly in the oven.
• Transfer eggplant slices to a bowl. Drizzle with olive oil, season with salt, pepper and thyme. Toss.
• Remove pan from oven and add the eggplant slices. Spread them in a single layer over the potato and onion. If your eggplant looks a little dry, drizzle with some more olive oil.
• Bake for another 20 minutes.
• Cut the zucchini into thin slices. Once again, drizzle with olive oil, season with salt, pepper and thyme. Toss to coat.
• Spread them in a single layer over the eggplant and bake for 20 minutes.

For the ground meat

• Pour a small amount of olive oil into a pan. Mince an onion. Add it to the pan and caramelize over high heat.
• Mince a clove of garlic. Add it to your pan and mix. Sauté until it softens and turns slightly golden.
• Add ½ teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté. It makes such a huge difference when you cook your spices before you add the meat.
• Add 1 tablespoon of tomato paste. Sauté.
• Add the ground meat. Use a wooden spoon to break it up into small pieces. Season with salt and pepper and brown over high heat.
• Add a can of chopped tomatoes. Sauté for 5-10 minutes or until most of the liquid evaporates. The mixture should be quite dry. Set aside.

For the béchamel sauce

• Place a medium sized saucepan over medium heat. Add the butter. As soon as the butter starts to melt add the flour and start to whisk as you sauté.
• Start to add the milk slowly and in batches. Whisk continuously throughout this process so no lumps form in the mixture. As soon as the first batch of milk is absorbed in the flour, you can add the next batch. Repeat process until all of the milk has been added and completely incorporated in the mixture.
• When the sauce finally starts to bubble you’ll know it’s ready. It should be smooth, creamy and delicious.
• Remove from heat. Add some freshly ground pepper, ground nutmeg, grated parmesan and 3 egg yolks. Stir and set aside.

To assemble

• Add 1/3 of the béchamel sauce to the ground meat mixture. Mix together to create a sticky filling that will hold the dish together when serving and eating.
• Spread filling over vegetable layers.
• Pour béchamel sauce over meat filling. Use a spatula to smooth the top and sprinkle with some grated parmesan.
• Bake for 25-30 minutes or until golden brown.
• Remove from oven. Allow to cool for at least 1 hour.
• Cut into pieces, serve and enjoy!

Steps

1. Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
2. Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
3. Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
4. Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
5. Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.

Steps

1. Soak the dried morels for the sauce in hot water for 20 minutes.
2. Preheat the oven to 180°C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.
3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

For the morel sauce:

1. Make the sauce in the meantime. Drain and cool the morels, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the morels, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).
2. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible. Season and return the sauce to the pan.
3. Sauté the fresh morels in butter with some seasoning. Finish with a squeeze of lemon juice and keep warm.
4. Rest the chicken while you reheat the sauce. Slice each chicken breast in two horizontally and season each half. Arrange on warm plates, pour the sauce around and scatter with the cooked fresh morels. Serve with the asparagus and sautéed potatoes.

Grilled asparagus:

1. For the asparagus break off the tough and woody stems at the base of the spears. Heat a griddle pan until almost smoking. Brush the asparagus with olive oil and season with salt and pepper. Transfer the asparagus to the griddle pan with a pair of tongs and griddle until tender, turning them now and again to cook evenly.

Charlotte potatoes with garlic, pancetta and thyme:

1. Peel the potatoes and cut into even 1cm cubes. Parboil in salted water for 3-4 minutes. Drain well and pat dry with kitchen paper. Heat a little oil in a frying pan. Sauté the potatoes with the garlic and thyme until the potatoes are almost cooked. Add the pancetta and continue to cook, until the pancetta is golden brown and crisp on the edges. Remove the thyme and garlic and check for seasoning.

Steps

Marinara

1. Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
2. Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

Eggplant and Assembly

1. Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
2. Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
3. Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
4. Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
5. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
6. Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

Steps

1. To prepare the stuffing, in a bowl add the bread crumbs, fresh thyme, chopped up dried cherries, crushed garlic, cayenne, black pepper, salt, egg yolk, grated parmesan cheese, and a little bit of olive oil. Take a fork and give that a good mix. This stuffing isn't really and isn't really dry, it's just kinda in between. After it's all mixed together, you should be able to squeeze it together between your fingers and have it hold together. Set that aside
2. Butterfly the chicken breasts before pounding them flat. Put the chicken breast between 2 sheets of plastic wrap and pound it (but not too thin). Season with salt and pepper, be careful with the salt because we're going to warp this in prosciutto wich is salty.
3. Put half of the stuffing mixture on the chicken breast and pad it firmly. Use the plastic to roll that up tight and towards the end twist the plastic wrap on both sides to keep everything nice and together.
4. On a piece of plastic wrap, lay down 2 pieces of prosciutto. Lay them out to the same length of the wrapped chicken. Unwarp the chicken breats and place it on one end of the prosciutto and roll this up so that the prosciutto covers the chicken entirely. You want to roll it firmly without pushing the stuffing out. Towards the end twist the plastic wrap on both sides to hold it tight.
5. Lay 4 pieces of string on the cutting board, about an inch apart. Lay the stuffed chicken on top and make 4 ties. Don't make a simple tie, instead twist the string through 3-4 times and then tie to make it hold in place. Cut of the extra strings and you're ready to cook them (or you can refrigerate until ready)
6. Lay the chicken breasts in a lightly oiled pan (oven proof) and out those in a pre-heated 400F oven for about 25 min (or internal temp of 155F). Remove from the oven , remove from the pan. Put them on a plate, loosely wrapped with foil to rest and prepare the sauce
7. Add chicken stock and balsamic vinegar to the pan. Reduce by half on high heat, turn off the heat and stir in a piece of butter. Taste and adjust the seasoning. Set that aside
8. Cut the strings and slice the chicken and serve on a warm plate, spoon over a couple spoons of the sauce and serve with rice

Steps

1. Dry roast the pine nuts, pistachios and almonds or fry them in a bit of oil until they're brown. Keep on stirring them because they can get burned easily. Once golden brown, set aside.
2. If you're going to poach the chicken,  it's better to use ones with bones (they give flavor to the broth). The shortcut here, is to get roast chicken and use it's pieces and use ready made chicken broth (or use chicken stock cubes like Knor)
3. To poach the chicken, place in a large saucepan along with the quartered onion, cardamom pods, cloves, pepper corns, and bay leaves.
4. Add water (make sure the chicken is covered with water) and add sea salt (you can also add fresh thyme or rosemary to give it more flavor)
5. Put the pan on high heat until the water boils, lower the heat to medium and let it simmer for 15 min (remove the scum that floats on top).
6. After 15 min turn off the heat and cover the pan for another 10-15 min (with the heat off) then remove the chicken pieces and let them cool before you can remove the flesh from the bones (and set aside). Pour the chicken stock (where all the flavor is) through a sieve and set aside.
7. In the meantime, wash the rice and leave aside soaking in water (it makes it easier to cook)
8. In another saucepan, over a medium heat, fry the ground beef in 2-3 tbsp of oil and while browning the meat add the spices (ground cardamom, allspice, salt, cinnamon, and a pinch of black pepper). 
9. When the meat has browned, drain the rice and add it to the pan and fry a little bit with the meat.Then add the chicken stock and turn up the heat. Once the liquid starts to simmer, turn down the heat to low and cover (for 30 minutes). Try not to uncover during this time (it messes up the rice). 
10. After 1/2 hour, uncover and check if the rice is cooked and the liquid has dried up. Fluff the rice with a big fork or spoon to mix the meat and rice. Add the chicken pieces and the fried nuts on top and serve.

Steps

1. Preheat oven to 200°C/gas 6.
2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.
3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.
4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.
5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.
8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.
9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.
10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

Steps

1. Retirez la peau des filets de saumon si besoin.
2. Râpez finement le parmesan.
3. Dans un plat, versez le ½ verre d’eau et 1 cuillère à soupe d’huile d’olive. Enfournez et préchauffez le four (thermostat 7 - 210°C).
4. Coupez très finement le chorizo et les feuilles de sauge.
5. Dans une jatte, réunissez les lamelles de chorizo, le parmesan râpé, la poudre de noisettes, la crème fraîche, le thym, la sauge et le paprika.
6. Mélangez jusqu’à obtenir une pâte assez compacte.
7. Sortez le plat du four.
8. Étalez la pâte sur les 2 côtés des filets de saumon.
9. Enfournez pour 25 min.

Steps

1. Put the oil and butter in a dutch oven on medium heat. Add the diced onion and the lamb and while it cooks use a wooden spoon to break up the meat
2. When the meat starts to brown (around 10 min), add the flour and cook for 3-4 minutes. Meanwhile add the salt and pepper, rosemary, paprika, cinnamon, ketchup, minced garlic and stir that in
3. Add the water (or chicken broth) and give it a stir and cook for 5-6 minutes until it thickens
4. Turn off the heat and add the peas and carrots and stir. Move the meat and vegetable mixture into the baking pan and spread it out evenly and set aside until the potatos are ready
5. Boil the potatoes in salted water until tender. Drain them thoroughly, toss in the butter, cayenne and salt, cream cheese and cheddar. Take a potato masher and mash all that together and when everything is thoroughly incorporated add 1 egg yolk (beat with a couple tbsps of milk)
6. Top the meat with the mashed potatoes. Place big spoonfuls on top (to avoid mixing) and use a fork to even it
7. Put in a 375 F oven for about 30 min. Let sit for 15  min and serve

Steps

Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
Garnish with harissa sauce and a sprig of tarragon.

Steps

1. Parboil the potatoes in boiling salted water for 8-10 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. Drain the excess oil from the pan.
4. For the potatoes, take a clean pan and heat with olive oil. Place the potatoes in cut-side down and season with salt and pepper. Leaving their skins on, lightly crush the garlic cloves and add with the sprigs of rosemary. Once the potatoes have begun to colour toss through 30g of the butter and cook for a further 1 -2 minutes (watch the step-by-step video from Gordon on how to make sautéed potatoes).
5. To make the sauce for the steaks, heat some olive oil in the same pan used for the steaks. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a little butter. Crush in the garlic and stir through. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
6. Put the steaks back into the pan and cook a little further depending on how well done you would like them. Add half the parsley to the pan.
7. Cook the peas in a small pot with the remaining 10g butter for approximately 1 -2 minutes until tender. Season to taste with salt and pepper.
8. To serve, transfer the steaks to serving plates and spoon the sauce on top. Arrange the sautéed potatoes and peas alongside and garnish the steaks with the remaining parsley.