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What you need:

For the witches brew

6 cups broccoli florets – steamed

2 cups veggie or mushroom broth
1/3 cup soy creamer, plain
1 cup white potato, baked with skin
1 cup white cannellini beans
2 Tbsp apple cider vinegar
1/3 cup grated cheddar cheese
2-3 Tbsp olive oil + salt to taste
2 Tbsp maple syrup (optional for a sweet accent)
garnish: roasted broccoli florets coated in melted cheddar cheese

For the Cheesy Garlic Broomsticks and Witches Hats
1 ball pizza dough
garlic granules
1/4 cup melted butter
1/2 cup grated cheddar cheese

What you do:

Prepare soup in a high speed blender or use immersion handstick blender).

First steam 6 cups of broccoli florets. Add 3 cups to a blender. Also add in the potato, beans, cheese, creamer, optional oil/butter and veggie broth. Blend until smooth. Add in the remaining broccoli and either pulse to keep the soup “chunky” style or puree smooth for a creamy soup. Salt and pepper to taste. Simmer on stove top until ready to serve.

For the broomsticks:

preheat oven to 200 C /400 F / gas mark 6

Roll out dough to 3/4 ” thick. Slice into long strips (the broomsticks). Then using about 1/4 of the dough, cut out triangle shapes. You can make these into witches hats as well as use them for the broomstick bristles. Slice the triangles into a broom shape. The dough will rise as it bakes, but still resemble the brooms. Lay the brooms and hats on a greased baking sheet. Brush with melted butter & sprinkle with garlic and cheese.

Bake for ten minutes, Broil on high for an additional minute until the cheese bubbles.

Serve the brew!

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What you need:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

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What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

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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:

1 tbsp crushed garlic
1 tbsp ginger paste
1/4 cup spring onions, finely chopped
1 onion, quartered
2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1 tsp light soya sauce
2 tsps vinegar
1/2 tsp brown sugar
2 tbsps tomato ketchup
1/2 tsp white pepper
1 1/2 tbsp cornflour (mixed in 1 cup water)
salt to taste
1 tbsp toasted sesame seeds/til
1 1/2 tbsps sesame oil or peanut oil

What you do:

Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.

Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few seconds.

Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.

In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few seconds. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.

Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.

At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens.

Serve hot with noodles or fried rice.

 

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What you need:

4 (6 oz) cod fish fillets
3 tbsp olive oil
salt
fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground red pepper
1 clove garlic, minced
3 medium tomatoes, seeded and diced
2 tbsp orange juice
1/2 tsp salt

What you do:

Lightly oil your grill then heat.
Brush fillets with 1 tbsp of the oil, season with salt and black pepper to taste then  grill the fish until done around 8-10 minutes.

Heat remaining 2 tbsp oil in a small frying pan over high heat, add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.

Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.

Top the hot fish with tomato mixture.

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What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

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What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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