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What you need:

4 tuna steaks (about 1 1/2” thick)
Zest & Juice from one lime (or lemon)
3 cloves garlic, minced
2 tsp minced ginger root
¼ cup soy sauce
1 tsp sugar
¼ cup toasted sesame oil
¼ cup olive oil
1 tsp chili paste
¼ cup chopped fresh coriander
¼ tsp salt
¼ tsp pepper

What you do:

Mix together all the marinate ingredients in a Ziploc bag.  Put the tuna steaks into the Marinate mix(inside the bag) making sure they are all coated, & leave in there  for 30 minutes at room temperature, or up to 2 hours in refrigerator (remove from fridge 30 minutes before cooking).

Heat pan on medium-high heat. Remove tuna from marinade. Add tuna steaks to pan and cook 3 minutes on one side and 2 minutes on the 2nd side (cover to reduce splattering). Tuna will be cooked about ¼” around, and rare in middle, or cook a little longer to be ‘well done’ .

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What you need:

5¼ oz  /150g chopped onion
1 green pepper, seeded, chopped
1 jalapeno pepper, seeded, finely-chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
2.1 pts /1.2 vegetable or  chicken stock
1 (14 oz /400g) ) tin diced tomatoes
1 (14 oz /400g ) tin pink beans, rinsed and drained
3½ oz /100g diced fresh avocado, for garnish
2 tbsp chopped fresh coriander leaves, for garnish
Lime wedges, for garnish

What you do:

In the bottom of a slow cooker, combine the pork, onion, green pepper, jalapeno, garlic, chilli powder, cumin, salt and pepper. Stir to combine.

Add the stock, tomatoes and beans, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

When ready to serve, ladle the soup into bowls and top with the avocado and coriander. Garnish the soup with lime wedges.

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What you need:

7 oz /200g dried mixed beans or Great Northern beans
2½ pts /1.4 L water
1 (14 oz /400g) ) tin whole tomatoes, with juice
3 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, chopped
½ medium onion, chopped
2 oz / 60g pearl barley
1 bay leaf
1½ tbsp salt, plus additional for seasoning
2 tsp dried Italian herb blend
Freshly ground black pepper
½ oz /5g dried  mushrooms
3 oz  /85g cleaned baby spinach leaves
2¾ oz  /80g freshly grated Parmesan
1 tbsp balsamic vinegar
Extra-virgin olive oil

What you do:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

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What you need:

12 English-cut short beef ribs (about 5 lbs 15¼ oz (2.7kg) )
1.8 pts /1 L  reduced-salt chicken stock
3 fl oz / 85 ml  soy sauce
2 oz / 55g  sugar
3 tbsp finely grated peeled fresh ginger
2 tbsp Korean red chilli paste or sambal oelek, plus more for serving
2 tbsp dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch spring onions (white and green parts, separated), thinly sliced
For the noodles and garnishes:
280 to 10½ oz  /300g  medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small cucumber, thinly sliced
1¾ oz  /50g  coriander leaves, torn
2 limes, cut into wedges

what you do:

Remove any silver skin from the surface of the short ribs, and then make two cuts across the grain, through the meat down to the bone. Put the ribs in a slow cooker.

Whisk together the stock, soy sauce, sugar, ginger, chili paste, sesame oil, garlic and spring onion whites. Pour over the ribs. Cover and cook on HIGH for six hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may have collected on top of the beef broth and discard.

Divide the noodles among six large shallow bowls and ladle the broth over top. Cut the meat from the ribs if desired and divide the meat evenly among the bowls.

Garnish with the carrots, cucumber, coriander, lime and the remaining green parts of the spring onion, plus more chilli paste to taste.

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What you need:

4  pork loin steaks
2tbsp / 30ml  olive oil
8 shallots, peeled and quartered
2 cloves garlic, crushed
2tbsp /30ml  medium madras curry powder
1/4tsp /1.25ml ground cloves
4tbsp / 60ml  sherry
Finely grated rind and juice of 1 orange
30ml (2tbsp) cider vinegar
15ml (1tbsp) demerara sugar
1 sprig each parsley and rosemary
1 bay leaf
4oz /115g  ready-to-eat dried apricots
2oz /55g  sultanas
1 cox’s apple
2 oz /15g  butter
1 oz /25g  blanched almonds

What you do:

Trim any excess fat from the pork with a sharp knife. heat half the oil in a oven proof casserole or frying pan and fry the pieces of pork on a high heat for 2-3 minutes to brown lightly, turning once. Remove and keep hot.

Heat the remaining oil and fry the shallots and garlic, stirring over a moderate heat for 2-3 minutes to brown lightly.

Stir in the curry powder and cloves, then add the sherry and allow to bubble for about 30 seconds. Stir in the orange rind and juice, cider vinegar and sugar.

Tie the parsley, rosemary and bay together with fine cotton string, then add to the pan with the apricots, sultanas and the pork. Bring to the boil then reduce the heat, cover tightly and simmer on a low heat for a further 30-35 minutes, until tender. Add a little water if the mixture becomes dry.

Core and thickly slice the apples. Heat the butter in a small frying pan and fry the apples and almonds until lightly browned. Stir into the casserole, adjust the seasoning to taste .

serve hot.

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What you need:

1.8kg boneless, rolled leg of pork
3 cloves garlic, halved
3/4tsp /3.75ml  dried thyme
2 onions, cut into wedges
3 1/2oz /100g  apple sauce
1tbsp /15ml   brandy
3 heaped tsp /20ml chicken gravy granules
2tbsp /30ml double cream

What you do:

Preheat the oven to 180C / 350F /  gas mark 4.

Place the pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 1/2 tsp /2.5ml  thyme and salt. Add onions and roast for 2 hours 40 minutes  or until cooked throughout.

Meanwhile, mix the apple sauce with the remaining thyme and brandy.

Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 10 floz /300 ml  Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream .

serve with the pork and apple sauce.

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What you need:

4 medium smooth potatoes cut into small wedges
4 chicken breasts or 8 thighs, cut into chunks
2 tbsp Sundried tomato paste
1 tbsp olive oil
2 cloves garlic, sliced
5 whole mini peppers
10 cherry tomatoes
2tbsp fresh parsley, chopped

What you do:

Preheat oven to 200C/400F /Gas Mark 6.

Place all of the ingredients (except parsley) into a sandwich bag and shake to ensure the potatoes and chicken are evenly coated with the oil and tomato paste.

Spread the ingredients out into a single layer on one or two baking trays, depending on size, and season.

Place in oven and cook for 20-25 minutes until browned and tender.

Scatter with parsley and serve with extra seasonal salad leaves.

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What you need:

1lb 2oz /500 g beef fillet
1lb /454 g brown mushrooms
8 slices Parma ham
Dijon mustard for brushing beef fillet
1lb /454 g puff pastry
egg wash
2 cloves garlic, finely chopped
1 red onions, finely chopped
1 glass white wine
sea salt & freshly ground black pepper
extra virgin olive oil

What you do:

Preheat oven at 220C / 425F / gas mark 7

Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Leave to cool

In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.

On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.

Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.

Baking  for around 30-35 minutes.

Rest a few minutes before using.

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What you need;

1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)

chopped chives, or green onion (as garnish) optional

What you do:

Heat a large saucepan to a medium heat, then  add the butter. Add the onion, garlic,
ginger saute until the onion is translucent.

Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf.

Stir in the pumpkin, & sugar in the broth and bring to the boil.

Reduce heat and simmer uncovered for about 15 minutes
lower the heat to simmer and remove the bay leaf.

Stir in 1 cup of the milk continue cook over low heat for
a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.

Stir until thickened and bubbly, cook a couple more minutes.

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What you need:

3 tbsp vegetable oil
3 tbsp all-purpose flour
1 small onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tbsp soy sauce or Worcestershire sauce
1 tsp smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10 oz  package frozen black-eyed peas
Brown rice, for serving (optional)

What you do:

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion,  pepper, celery, garlic, 3 tbsp water and 1/4 tsp each salt and pepper.

Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.

Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.

Serve with the rice.

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