Ingredients serve 4

1 small bunch cilantro , tough stems removed , leaves and tender stem coarsely chopped

4 scallions , coarsely chopped

3 green thai or serrano chilies

4 garlic cloves

1 tsp Diamond Cystal

Method

Ingredients serve 4

preparation time 25minutes, cooking time 10 mintes finishing time 8 minutes

1 lb pork scallops or trimmed loin steaks

3 tablespoon all purpose flour

1 teasepoon paprika

small bunch of thyme leaves stripped from stems

2 cups fesh breadcrumbs

finely gratd zezt of lemon

2 eggs

1 onion hopped 1 teasepoon sunflower oil

1 extra for pan frying

2 garlic cloves finely chopped

13oz can chopped tomatoes

salt and pepper

Place the pork beetween two sheets of plastic wrap and beat in the rolling pin and half of the original thickness. cut the pork into thick stripes

Mix the flour,paprika three quarters of the thyme leaves and a little seasoning on the plate, in a large shallow dish. Coat the pork stripes one at a time in the flour then in the egg and thenroll in the breadcrumbs.

Putin a single layeron a baking sheet cover and chill until required. Fry the onion in the oil for 5 minutesuntil just begining to brown , stir in the garlic the tomatoes and a little thymeand some seasoning . simmer for 5 minutes until thickened and set aside.

when ready to serve heat athin layer of oil in a skillet add the pork stripes and fry in batches or until golden brown and cooked through . when the sauce through they arrange the pork on serving plates with poonfuls of sauce lemon wdges andcuky fries

for cheesy chicken goujons Use the same weight of boneless skinless chicken breasts and prepare in the same way as the pork.

Omit the thyme and lemon zesti instead mixing 1/4 cup finely grated parmeasanwit the breadcrumbs

Ingredients

one and one half dried chickpeas soaked overnight

1 small onion quatered

3 garlic cloves

3/4parsley

2 tablespoon olive oil

5 cups vegetable stock

finely grated zestand juice of 1 lemon

salt and pepper

Method

Drain the chickpeas rinse in cold water and drain again .

Boil them in a saucepan of fresh water bring to the boil rapidly for 10 minutesand simmer for 2 and 1/2 hrs until just t until tender

Put he onion, garlic,parslety in a food processoror blender and blend until chopped and bring to the boil.

Add the chickpea and cook gently for 2minutes. Add the stock and season wellwith salt and pepper and bring to the boil. Cover and cook for 20 minutes or until techickpeas are really tender. Allow the soup to cool a little then par puree so that it retainsplenyof texture . cover and chill until required

when ready to serve pour the soup in a clean pan add the lemon juice adjust the season as necessary and heat through serve the soup topped with lemon zestand cracked black pepper

for lentil and chilantro soup cook one and forth cups red lentils in a covered saucepan with gently simmering waterfor 30 minutes until just tender.

process 1 onion , 1large mild seaded red chilli 3 garlic cloves, 1 tablespoon curry pastefry as above and one and one cups cilantro in a blender , fry as above and stir in the lentils and one and 1/4 cups extra stock season and cook uncovered for 10 minutes Allow to cool reheat when ready to serve

Ingredients

1 red bell peppers cored seeded and quatered

1 oslicedrange bell pepper coredseeded and quatered

7oz eggplant thinly sliced

7oz zuchini sliced

5 tablespoon olive oil

3 garlic clovesfinely chopped

1 round crusty loaf of bread

8 inches in diameter

3 ozpastrami or ham

5ozmozzarella cheese thinly sliced

salt and pepper

method

Arrange the peppers skin side up in the base of a broiler pan then add the eggplants and the zuchini for 10 minutesturning once . Set aside the zuchini and gill the peppersnd eggplant and 5 more minutes stuffing or bread pudding Wrap the peppers in foiland allow to cool.

Cut the slice of the top of the loaf thenleave to a shell about 3/4 inchor bread pudding . mixthe remaining oilwith the pesto and spoon or brush over the inside of the loaf

Skinthe peppers then arrange the orange peppersin the baseof the loafcover with pstrami or ham and finely the end of zuchini. Add the mozzarellaslices the egg plant slices along with any of the cooking juices. Replace the lid of the loaf wrap in waxed paper or foil and keep in a cool place unti requred. when ready to serve cut in thich wedges and serve with salad ideal fo afresco dining or a picnic

For roasted vegetable bread roast the vegtables as abovethen layerin the hollow outloaf adding one and one half hallowedout loaf sundried tomatoes, drained of the oiland 4 canned artikole hearts and sliced of the pastrami or ham .

ingredients

10 oz bacon

5 oz skinned turkey legs meat take off bone

7 oz chicken livers

1 onion quatered

12oz pork belly skinned diced

3 garlic cloves

6 juiniper or all spice berries roughly crushed

one and i/2 cups fresh breadcrumbs

3 tablespoons port medira or sherry

Salt andpepper

Method

Sketch the slices of bacon until half a long again using a blade of large knife. Usethe bacon to coverthe base and size of 2 lb loaf pan so that the slices butt togeherand hang over the pan. Keep back a few slices . keep back a few slices of the top.

Mince or finely chop the turkey, chicken livers, and onion in a food processorthen mix in the bol in the pork belly, garlic , thyme and juiper or all spice Stir in the breadcrumbs , apricotsand fortified wine. Season well.

Spoon the mixture into the bacon lined pan thenfold the overhang slices over the top . Cover with foiland put the roasting pa n to come halfwayof the loaf pan. Cook the pate in a preheated pan for 1 and 3/4 hours with a skewer.

Or until the juices run clean when the pate is piered with a skewer. Discard the water . Place a small cutting

board on top of the pate andweigh down to press it. when coldchill the pressed pate overnight .

Cut into thick slicesand serve with radishes saladand crusty bread.

For bandiedduck patewith pricked walnuts omit the turkey an ad 1 lb skin diced duck meat 3 diced pricled walnuts instead of diced pricled walnuts instead of the apricots and brandy instead of forfied wine .

2 small heads of garlic halved

3 tablespoon olive oil

2 tablespoon butter

1 lb celiac peeled and cut into chunks

2/3 cup milk

1and 1/2 slices pancetta

2/3 light cream

salt and pepper

Put the halved unpeeledgarlic heads in a small roasted drizzle with 1 tablespoon of the oil and roast in a preheated oven 400/f for 15 minutes heat the remaining oil and the butter in a saucepan and the celiac and fry for 10 minutes saking the pan from time to time.

Take the garlic out of its paper skins cover and simmerfor 30 minutes until the celiac is tender. Cool slightly

When ready to servestir the milk into the soup and reheat until piping hot. Dry fry the pancetta until crisp and golden and cut into long thin stripes Stir half the cream into the soup. Sprinkle the soup with the pancetta and serve immediately

For roast garlic and pumpkin soup.

Use 1 lb seeded pumpkin. Peel and chop then use the pumpkin instead of the celeriac. Garish with cream as above adding toasted pumkin seeds instead of the pancetta

Ingredients

454gr tomatoes halved

2 tablespoon olive oil

1 onion finely chopped

1/2 teasepoon smoked paprika

one and 3/4 vegtable stock

3 teaspoon tio pepe dry sherry

1 teasepoon superfine sugar

salt and pepper

Croutons

4 tablespoon olive oil

1/4 teasepoon smoked paprika

4oz rustic white bread

Method

Put the tomatoes cut side up in a base of a broiler pan , drizzle with 1 tablespoon

of the oil season and cook under a preheated for 5 minutes until browned. Heat the remaining oil in a saucepana add the paprika and cook for 1minute. Add the broiler tomatoes, stock sherry and sugar and season to taste with salt and pepper. Bring to the boilthen cover and simmerfor 20 minutes. Bring to a boil then cover and simmer for 20 minutes .

Meanwhile make the crotons . Mix the oil and paprika together in a plastic bag add the cubed bread and a preheated oven 400/f for 10 minutesor until crisp and golden .

Cool the soup in a plastic bag add the cubed bread and toss together. tip onto a baking dish in a preheated oven 400 Ffor 10 minutes until crisp and golden

Cool the soup slightly then puree in batches in blender or food processor until smooth . Sieve and return to the saucepan , cover and set aside until required. when ready to serve reheat the soup until piping hot ladle into small bowls and sprinkle with the crotons and a little olive oil.

For roasted red pepper soup and tio pepe, omit 2 tomatoes. fry 1 chopped onion and mix with 1/2 teasepoon paprika as above .

Drain and chop the peppersand mix 1 dried tomatoes. Finish as above.

Ingredients

3 thick of white bread cut into 1/2cubes

3 tbsp peanut oil

2 tbsp Parmeasan cheese grated

1/2 diced bacon

1 tbsp fresh thyme leaves salt and freshly black pepper

1 tablespoon prepared pesto sauce

1/2 cup diced peperoni sausage

1 tablespoon fresh lemon juice

method

preheat oven to 400/c . place the cubes of bread in a bowl and pour over the peanut oil. Stir to coat the bread , then sprinkle over the parmeasan cheese. Place on a lightly greased in a preheated oven for 10 minutes or until crisp and golden brown .

Heat the olive oil in a large saucepan and cook the onion and cook the onion for 5 minutes until softened . Add the bacon and thyme and cook in an additional 3minutes . Stir in the beans , stock and black pepper and simmer for 5 minutes .

Place half the bean mixture and liquid a food process and blend until smooth . Return the puree to the saucepan . Stir in the pesto sauce sauce, peperoni sausage and lemon juice . Season to taste with salt and pepper .

Return the soup to the heat and cook for a further 3minutes until piping hot . Place some of the beans in each serving bowl and add a ladle of soup . Garish with torn basil and crotons of the top .

Ingredients

2 tsp light olive oil

one and one half red bell peppers

3 medium ripe plum tomatoes , halved

2 onion unpeeled and quartered

4 garlic cloves unpeeled

2 and one half chicken stock

salt and freshly ground black pepper

1 tablespoon , fresh basil torn

method

Preheat the oven to 400/f . Lightly grease a large roasting pan with 1 tablespoon olive oil.

Place the bell peppers and tomatoes cut side down in a roasting pan with the onions and the garlic . Spoon over the remaing oil.

Cook in a preheat oven for 30 minutes or until the skins of the red peppers have started to blackened and blister.

Let the vegetables cook for 10 minutes, then remove the skins stalks , and seeds from the bell peppers . Peel away the skinsfrom the tomatoes and onions and squeeze out of garlic .

Place the cooked vegetables into a blender or food processor and blend until smooth . Add stock and blend again to form a smooth puree. pour the pureed soup through a strainer , if a smooth soup is desired then pour into the saucepan. Bring to the boil , simmer gently for 3 minutes and season to taste and season to taste with salt and pepper . serve hot with a swirl of sour cream and a sprinkle of torn basil .

Ingredients

2 lb pumpkin seeds

1/4 cup olive oil

1 large onion , peeled

1 leek trimmed

1 carrot peeled

2 celerty stalks

4 garlic cloves , peeled and crushed

salt and freshly ground pepper

1/4 freshly ground nutmeg

2/3 light cream

1/4 tsp cayenne pepper

warm herb bread to serve

method

cut the peeled and seeded pumpkin fresh into 1/2 inch cubes . Heat the olive oil in a large saucepan for 3 minutes coated it completely with oil .

Heat the olive oil in a large saucepan and cook the pumpkin for 3minutes coated completely with oil . Chop the onion and leek finely and dice the carrots with celery stalks .

Add the vegetables to the saucepan with the garlic and cook stairing for 5minutes or until they began to soften . cover the vegetables with the water and bring to the boil . Season with plenty of salt , pepper and the grated nutmeg then cover and simmer for 20 minutes until all the vegetables are tender .

When the vegtables are tender remove from the heat , cool slightly then pour into the food processor or blender. . Blend to form a smooth paste then pass through a stainer a clean saucepan

Adjust the seasoning to the paste and add all but 2 tablespoon of the cream and enough water to obtain the correct consistency .

Bring the soup to a boiling point , add the cayenne pepper, and serve immediately with a swirl and warm herb bread

Ingredients

2 eggs

1 cup torn baby spinach leaves

one and one half grated parmeasan cheese

1/4 onion sliced

pinch of ground nutmeg

tsp olive oil

salt and pepper

Method

Beat eggs in a bowl and stir in the baby spinach and parmeasan cheese. Season with nutmeg salt and pepper .

Spread the olive oil on a small skillet and place it over medium heat and cook about 3 minutes . Flip it over and cook for 3 minutes more .

Reduce heat and continue cooking until the omelet reaches the desired consistency

Ingredients

2 lb pumpkin fresh

1/4 cup olive oil

1 large onion peeled

1 leek , trimmed

1 carrot peeled

2 celery stalks

4 garlic cloves peeled and crushed

6 cups water

salt and freshly ground black pepper

1/4 teasepoon freshly grated nutmeg

2/3cup light cream

1/4 teasepoon cayenne pepper

warm herb bread to serve

method

Cut the peeled and seeded pumpkin fresh into 1 inch cubes

Heat the olive oil in a large saucepan and cook the pumpkin for 2-3 minutes, coating it completely with oil.

Chop the onion and leek finely and dice the carrots and celery stalks .

Add the vegetables to the saucepan with the garlic and cook stairing , for 5minutes or until they have begun to soften .

Cover the vegetables with the water and bring to the boil .

season with plenty of salt , pepper and the grated nutmeg , then cover and simmer for 15-20minutes until all the vegetables are tender .

When the vegetables are tender , remove from the heat , cool slightly , then pour in the food processor or blender .

Blend to form a smooth paste , then pass through a stainer into a clean saucepan

Adjust the seasoning to taste and add all but v2 tablespoons of the cream to obtain the correct consistency .

Bring the soup to a boiling point add the cayenne pepper and serve immediately with a swirl of cream and warm herb bread

Ingredients

6 garlic cloves thinly sliced

4 oil packed anchovy fillets divided

1/3 cup Kalamatta olives coursely

6 tablespoon double – concentrated tomato paste

3 tablespoon drained capers

1/2 tsp salt

8oz small pasta mini shells

5 oz baby spinach

1/2 cup Panko

1/2 diamond crystal

method

1. Cook garlic 2 anchovies and 1/2cup oil in a medium heavy pat over medium heat and smashing anchovies and 1/2cup oil or other heavy pot over medium heat stairing and smashing anchovies with a wooden spoon until garlic starts to brown around the edges about 3 minutes . Add olives tomatoes paste capers capers 1/2 tsp diamond crystal or 1/4 tsp. Red pepper flakes and cook stirring until tomato paste turned to shape darker about 3 minutes .
2. Add 4 cups water to pot increase temperature to high and bring to the boil. Add pasta and spinach tearing leaves into smaller pieces as you go . Stir to combine and reduce heat to medium and simmer stairing often to keep pasta from sticking until cooked through 10-12minutes
3. Meanwhile heat remaining2 anchovies and 2 tablespoon oil in a medium skillet over medium . Add panko and a pinch or red chilly peppers and salt and cook , stairing often and breaking anchovies apart until golden brown , about 2 minutes .
4. Divide pasta into bowls and top with panko mixture

Ingredients

Handfull spinach leaves and stems removed

250gr pressed apple juice

3 kale leaves trimmed and stem removed

1/4 avocado

1 whole pear

1 cup ice opitional

Method

Prepare all the vegetables and place in the blender with ice if desired .

Extract the fresh apple juice and use a batch of pre squeezed and add to the blender .

Ingredients

2 Apples

1 celery stick

1/4 grapefruit

1/2 lemon

Thumb sized pieces of ginger

1 tsp honey

Wash and clean all the vegtables , peel the grapefruit and apple cut into quarters . Pull all the ingredients through a juicer starting with the hardest items and followed by the soften ones Add the Manuka honey to the mixture while finished. stir and serve .

Ingredients

100gr ginger peeled and chopped

2 whole apples peeled and chopped

120ml lemon juice

2 tablespoon honey

Easy beetroot endurance shots

150 beetroot peeled and chopped

2 whole apples peeled and chopped

120ml lemon

400 coconut water

Easy apple juice

2 medium sized apples

150ml filtered water

Easy ginger roots

Brush and wash ginger and apples peeled and cut into chunks . Squeeze lemon and add coconut water and honey into a blender

and add coconut water and honey into a blender

Blend and then shoot with a slice of orange to chase down the intense ginger flavored is required

Chill remaining mix for 3 days to Freeze amount in ice cubes .

Easy Beetrooth endurance shoots

Brush and wash beets and apples , peel and cut into chunks . Add in the lemon juice coconut water and honey into the blender . Blend and then shoot and chili. the remaining ng mixture for up to 3 days . As with the ginger shoots you can also freeze the remaining amount of ice cubes .

1 cup evaporated milk

1 cup water

1/4 cup flour

1 teasepoon butter

blend pie shell 8 inches

method

Blend evaporated milk . mix 1/2 cup sugar powder flour, and salt. Add flour mixture , stir consistency until mixture thickness . cover and cook ten minutes . pour gradually over beaten egg yolks. Return to double boil and cook until egg is set . Remove from fire , add butter . Cool . Add flavorings and pour in a beaten egg whites until stiff and remaining1/4 cup sugar . bake flavourings 15 minutes in moderate oven 350/c until brown .

Ingredients

3 slices Auberges

2 slices smoked salmon

10 cherry tomatoes

1/2 tbsp. chopped garlic

1 tsp sea urchins

pinch of salt

Method

Add garlic onions and chopped cherry tomatoes to the pan and cook . Add sea urchins to taste

To serve add a slice of smoked salmon and tomato sauce . Continue a layer with the remaining ingredients . Garish with basil oil and the remaining ingredients tomatoes . to make the dressing put the oil, basil blend basil, olive oil and a pinch of salt

Ingredients serve 4

Gluten free plain corn

one and one forty ready fresh tomato salsa

Tortilla chips

1 cup grated cheadar cheese

Handfull of cilantro cheese

sour cream to serve

3 grill lobster gails

1/2 honey

2 tablespoon chilli sauce

1 teasepoon white wine

1 teasepoon grated fresh ginger

2 carrots

2 zuchini

1 teasepoon cornflower

2 tablespoon water

1 small red chilli pepper

Method

Remove lobster from fresh shells cut fresh into 1cm slices, combine honey, wine and gingerpour half the mixture large shallow pan. . Reserve remaing mixture for sauce .

Cover reducing heat, simmer for abour 4 minutes or until the michrowave lobster on medium high for 5 minutes .

Cut carrots and zuchini in a bowl , cover , refregerate for 1 hour . place lobster and carrot mixture into serving plates. PLace lobster and carrot mixture onto serving plates . Place remaining honey mixture into pan , stir constatly over until mixture boils and thickens and chilli .

Serve immediately over cold lobster

Ingredients

350gr frozen raspberries

350gr frozen rasberries

275 gr sugar

1 tablespoon lemon juice

40gr liquid glucose

5egg whites 150grb

150gr

1*20mixed berries

Method

For the jam, put half and sugar in a large pan; add the sugar has dissolve and cook gently and cook gently until the berries have released their juice , tip into a sieve set over a bowl and press through using a ladle of spatula , discard the seeds at stiff peaks as soon as the sugar syrup is ready, remove from the heat and pour into the egg whites in a steady stream trying to avoid it going into the egg whites add the reserved then boil for 2-3minutes pour into a shallow dish and spread out to cool .

Place the sponge on a lined baking tray, spread with a thicker layer of jam , leaving in a medium pan with the glucose and 75ml of water. Stir to combine and heat gently and 75ml water, then bring to the boil and simmeruntil you reach soft- bail stage .

As the syrup is coming up to temperature, begin to whisk the egg whites mixer on a medium high heat to high speed, until they are almost at stiff peaks as soon as the sugar syrup is ready remove from the heat and pour into the egg whites in a steady stream trying to avoid it going to the whisk at once has been added, turn the mixer to low speed and continue for 8-10 minutes or until cool. Remove the Alaska from the freezer and spread a thin layer of meringue all over the ice cream sealing it to the sponge .of the meringue into a piping bag with a star shaped nuzzle and cover the Alaska with wiped starwith wiped star you can prepare this a few hours before and keep in the freezer.

When ready to bake, preheat the oven to 200, gas, 7 for 3-4minutes until lightly golden as you caramel . You can caramelized further with a blow torch , if you want ; serve immediately .