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What you need:

340g sliced smoked salmon or smoked trout
100g cream cheese
200ml carton crème fraîche
Finely grated zest of 1 lime and the juice of 2 limes
2 ripe avocados
Small handful of chopped fresh coriander, plus extra leaves to garnish
Crackers or grissini, to serve

What you do:

To prepare:

To prepare:

Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.

Halve and stone the avocados. Scoop the avocado flesh out into a food processor (ideally a mini one), add the juice of the remaining lime and the chopped coriander and season to taste with more salt and freshly ground black pepper. Whizz until really smooth. Cover and chill for 15 minutes.

Fill 6 shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the avocado mixture. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes.

To serve:

Remove the salmon mousses from the fridge 10 minutes before serving them. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Top each with a coriander leaf and serve with crackers or grissini to spread with salmon and guacamole mousses.

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What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

3 cups plain boiled rice
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
pinch of Hing
2 tbsp Raw Peanuts
1 tbsp sliced dry Coconut
1 tbsp Daliya
1/2 tsp Garam Masala
1/4 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Coriander powder
6 to 7  Curry Leaves
1 tbsp Lemon juice

What you do:

Heat up oil, to that add raw peanuts and fry peanuts until it gets light brown color.

Once peanuts are fried, drain excess oil from it and remove in to other bowl.

In the same oil add sliced coconut and fry coconut too until it gets light brown color.

Once coconut is done, also drain excess oil from it and take it out in to separate bowl.
In the same oil add mustard seeds, let it crackle.

Next add cumin seeds, after cumin seeds sizzle, next put in hing.
Add chopped garlic and cook it for about a minute.

After 1 minutes add daliya and cook until daliya gets light brown color.
Add curry leaves, mix and lower the heat at this point of time.

Add turmeric powder, garam masala, coriander powder, red chilli powder, mix well and cook for just about a minute.
Add boiled rice and mix well with masala.
Add salt to taste, lemon juice, coriander leaves and mix well.

Garnish with fried peanuts and coconut right before serving the rice.

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What you need:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

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What you need:

2 medium avocados
1/2 small red onion, chopped finely
1 medium plum tomato, deseeded, chopped finely
1 tablespoon lime juice
1/4 cup coarsely chopped fresh coriander

What you do:

Mash avocados in medium bowl stir in remaining ingredients.
Can be served with nachos, burritos and fajitas

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What you need:

¼ cup granulated sugar
2 tbsp water
2 tbsp Sherry vinegar
1 ½ cups orange juice
2 tbsp shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tbsp orange zest

What you do:

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a  frying pan or a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

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What you need:

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove , crushed
2 chicken breasts , skin on
4 slices Parma ham
splash olive oil
juice of half a lemon

What you do:

Heat oven to 200C/400F/gas mark 6.

Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.

Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.

Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

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What you need:

1 garlic clove , finely chopped
small bunch parsley , finely chopped
small bunch chives , snipped
2 tbsp toasted pine nuts , roughly chopped (optional)
2 tbsp grated Parmesan , plus extra for serving
zest and juice 1 lemon
4 tbsp olive oil
500g pack gnocchi

What you do:

Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.

Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto.

Serve with extra grated Parmesan, if you like.

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What you need:

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 medium red  peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 1/2 tbsp minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
1/4 cup minced fresh cilantro leaves
6 tbsp lime juice
2 tsp grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving

what you do:

Combine the tomatoes,  peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.

Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes.

Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.

Serve cold, drizzling each portion with about 1 tsp extra-virgin olive oil and topping with the desired garnishes

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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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