• 500g pasta
• 60g (2 oz)  fresh basil leaves
• 8 tbsps extra-virgin olive oil
• 2 tbsps pine nuts
• 2 cloves garlic, peeled
• salt
• 60g (2 oz) freshly grated parmigiano-reggiano cheese
• 2 tbsps freshly grated pecorino romano cheese
• 45g (1 ½ oz) butter

1. Put the basil leaves, olive oil, pine nuts, garlic and 1 teaspoon of salt into a food processor or blender and grind until fine and almost creamy.
2. You can prepare the sauce ahead of time up to this point and refrigerate it.
3. Transfer the mixture to a large bowl and stir in the two grated cheeses.
4. Drop the pasta into 4 litres (7 pints) of boiling water with 1 tablespoon of salt, stir well and cook until al dente. Drain and toss with the sauce, 2 tablespoons of hot water and the butter.

• 500g pasta
• 2 * 400g (14 oz) tins whole peeled tomatoes with their juice coarsely chopped
• 100g (3 ½ oz) butter
• 1 medium sized onion, peeled and cut in half
• salt
• 4 tbsps freshly grated parmigiano reggiano cheese

1. Put all the ingredients except the cheese in a saucepan and simmer over a low heat until the tomatoes have reduced and separated from the butter: 20 - 40 minutes depending on the size of the pan. Remove from the heat and set aside, discarding the onion halves.
2. You can prepare the sauce ahead of time up to this point and refrigerate it.
3. Drop the pasta into 4 litres (7 pints) of boiling water with 1 tablespoon of salt, stir well and cook until al dente. Drain and toss with the hot or re-heated sauce and the freshly grated cheese.

• 500g pasta
• 100ml (7tbsps) extra-virgin olive oil
• ½ tsp finely chopped garlic
• 60g (2 oz) pancetta, cut from a 6mm thick slice into thin strips
• 2 * 400g (14 oz) tins whole peeled tomatoes, with their juice, coarsely chopped
• ¼ tsp crushed chillies
• salt
• 12 medium sized fresh basil leaves, torn by hand into 1 cm pieces
• 2 tbsps freshly grated pecorino romano cheese

1. Put all but one tablespoon of the olive oil and all the garlic in a large saute pan over a high heat and cook until the garlic begins to sizzle.
2. And the pancetta strips and cook until the pancetta is well browned but not crisp.
3. Add the tinned tomatoes, the crushed chillies and a little salt (remembering that the pancetta is already salty). Reduce the heat and simmer until the tomatoes have reduced and separated from the oil: 30-40 minutes depending on the size of the pan. Remove from the heat and set aside.
4. You can prepare the sauce ahead of time up to this point and refrigerate it.
5. Bring 4 litres (7 pints) of water to the boil in a large saucepan or pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring well.
6. Return the pan with the sauce to a medium heat and add the torn basil leaves. When the pasta is cooked al dente, drain and toss with the sauce in the pan, turning off the heat. Stir in the remaining tablespoon of olive oil and the grated cheese. Taste for salt and spiciness and serve at once.

• 500g fettuccine or tagliatelle
• 125g (4oz) asparagus
• 60g (2oz) butter
• 4 tbsps finely chopped onion
• 4 tbsps finely chopped celery
• 60g (2oz) finely diced carrots
• 60g (2oz) finely diced courgettes
• 4 tbsps peeled and finely diced red pepper
• salt and freshly ground black pepper
• 250ml (8fl oz) double cream
• 30g (1 oz) freshly grated parmigiano-reggiano cheese
• 2 tbsps finely chopped flat-leaf parsley

1. Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a sauté pan until tender. Cut into 1 cm lengths.
2. Melt the butter in a large sauté pan over a medium high heat. Put in the onion and sauté to a rich golden colour. Add the celery and carrot and sauté for another 5 minutes.
3. Add the courgette and red pepper and continue to sauté over a medium high heat until all the vegetables are tender and lightly coloured (approximately 10 - 20 minutes, depending on the size of the pan). Add salt and black pepper to taste.
4. Put the asparagus in with the vegetables and sauté for about a minute. Add the cream and cook, stirring occasionally, until the cream has reduced by half, then remove from the heat and set aside.
5. While the cream is reducing, pour 4 litres (7 pints) of water into a large saucepan or pot and place over a high heat. When the water is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the water and drop in the pasta, stirring.
6. When the pasta is cooked al dente, return the pan with the sauce to a medium heat, drain the pasta and toss it with the sauce, adding grated cheese and the parsley. Serve at once.

• 500g Bucatini, fusilli lunghi or spaghetti
• 60g (2oz) butter
• 125g (4oz) thinly sliced onion
• 500g (1lb) tinned whole peeled tomatoes, with their juice, coarsely chopped
• Salt and freshly ground black pepper
• 2 tbsps fresh basil leaves, torn by hand into small pieces
• 250g (8oz) full cream Italian mozzarella, cut into 6mm dice

1. Melt the butter in a saucepan over a medium heat. Add the onion and cook until it has softened and turned a rich golden colour.
2. Add the tomatoes, season with salt and black pepper and cook until the tomatoes have reduced and separated from the butter: 15 - 25 minutes.
3. You can prepare the sauce ahead of time up to this point and refrigerate it.
4. Stir in the basil and cook for about 2 minutes. Remove from the heat and set aside.
5. Bring 4 litres (7 pints) of water to the boil in a large saucepan or pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring until the strands are submerged.
6. After the pasta has cooked for 5 minutes, return the pan with the sauce to a low heat. When the pasta is molto al dente, drain and transfer to a serving bowl. Add the sauce and the mozzarella. Cover the bowl with a plate and allow to stand for 2 - 3 minutes so the cheese melts before you serve it.

• 500g cavatappi, maccheroni, fusilli lunghi or penne
• 30g (1oz) dried porcini
• 60ml (4 tbsps) extra virgin olive oil
• 1 tsp finely chopped garlic
• 1 tbsp finely chopped flat leaf parsley
• 350g (12oz) fresh white mushrooms, cut into 1cm dice
• 250g (8oz) tinned whole peeled tomatoes, with their juice, coarsely chopped
• Salt and freshly ground black pepper
• 30g (1oz) butter
• 6 tbsps freshly grated parmigiano reggiano cheese

1. Soak the dried porcini in a bowl with 250ml (8fl oz) lukewarm water for at least 20 minutes. Lift them out, squeezing the excess water back into the bowl, then rinse under cold running water and coarsely chop them. Filter the water they soaked in through kitchen paper or a coffee filter and set aside.
2. Put the olive oil and garlic in a large sauté pan over a medium high heat and cook until the garlic begins to change colour, then stir in the parsley
3. Add the reconstituted porcini with their filtered water and cook until the water has evaporated.
4. Put in the fresh mushrooms and cook until all the water they release has evaporated.
5. Pour in the tomatoes, season with salt and black pepper and cook until the tomatoes have reduced and separated from the oil. Remove from the heat.
6. You can prepare the sauce ahead of time up to this point and refrigerate it.
7. Bring 4 litres (7 pints) of water to the boil in a large saucepan or pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring well.
8. When the pasta is almost done, return the sauce to a medium low heat. Once the pasta is cooked al dente, drain and toss with the sauce, adding the butter and grated cheese. Serve at once.

• 400g maccheroni
• Vegetable olive oil
• 1 aubergine, peeled and cut into 6mm thick slices
• salt
• 60g (2oz) butter
• 125g (4oz) thinly sliced onion
• 350g (12oz) tinned whole peeled tomatoes, with their juice, coarsely chopped
• Freshly ground black pepper
• 4 tbsps freshly grated parmigiano reggiano cheese
• 125g (4oz) Italian smoked mozzarella (use fresh if smoked is unavailable), very thinly sliced

1. Pour some vegetable oil into a sauté pan until it comes 1cm up th side. Place over a high heat. Once the oil has become very hot, carefully slip in as many of the aubergine slices as will comfortably fit. As the bottom of each slice turns golden brown, turn it over, and when both sides are golden brown, remove from the pan and transfer to a plate covered with kitchen paper. Continue frying until all the aubergine is done. Sprinkle with salt.
2. Pour 4 litres (7 pints) of water into a large saucepan or pot and place over a high heat.
3. Melt the butter in another sauté pan over a medium heat. Add the onion and cook until it softens and turns a rich golden colour.
4. Add the tomatoes, season with salt and black pepper and cook until the tomatoes have reduced and separated from the butter. Remove from the heat and set aside.
5. Preheat the oven to 200 degrees C / 400 degrees F / gasmark 6.
6. When the water for the pasta is boiling, add 1 tablespoon of salt and drop in the pasta all at once, stirring well. When the pasta is molto al dente, drain and toss with the sauce and the grated parmigiano reggiano cheese.
7. Smear the bottom of a shallow baking dish with butter and pour in about half the pasta, spreading it out evenly. Cover with all the aubergine slices and half the mozzarella slices. pour in the rest of the pasta, and place the rest of the mozzarella slices on top.
8. Place on the upper shelf of the oven. Bake for about 15 - 20 minutes or until a light golden crust forms on top. Remove from the oven and allow to rest for 10 minutes before serving.

• 450g (1lb) spinach
• 30ml (2 tbps) olive oil
• 100g (4oz) butter
• 1 small onion, finely chopped
• 450g (1lb) short-grain Italian rice
• 1.6 litres (2 ¾ pints) stock
• 1 tbsp chopped fresh oregano
• 1 garlic clove, peeled and crushed
• salt
• freshly ground black pepper
• 75g (3oz) freshly grated parmigiano reggiano

1. Cook the spinach in a pan, without any additional water, for 5-10 minutes until tender. Drain the spinach thoroughly and chop finely. Heat the oil and half the butter in a pan and gently fry the onion for 3 minutes. Add the rice and stir over a gentle heat for 5 minutes, making sure the rice does not colour. Add a cupful of the stock and cook steadily until the stock has been absorbed. Add another cup of stock, the chopped spinach, oregano and garlic. Cook steadily once again until the stock has been absorbed. Continue adding the stock in this way until all the stock has been absorbed and the rice is tender. Add salt and pepper to taste and stir in the remaining butter and Parmesan cheese. Serve immediately.

• 4 tbsps olive oil
• 750g (1 ½ lb) tomatoes, skinned, seeded and chopped
• 1 garlic clove, crushed
• salt
• freshly ground black pepper
• 3 tbsps tomato puree
• grated rind ½ orange
• 1 tbsp chopped fresh mint
• generous pinch of sugar
• 225g 8oz shortcrust pastry
• 100g (4oz) Fontina cheese or other Italian soft cheese, cut into small pieces.

1. Heat the oil in a large shallow pan and gently cook the tomatoes, stirring, for 3 minutes. Add the garlic, salt and pepper to taste, tomato puree and the orange rind. Simmer gently until the tomato mixture is pulpy and thick - stir from time to time to make sure that the tomato does not stick to the bottom of the pan and burn. Remove the tomato mixture from the heat, stir in the sugar and mint, and leave on one side to cool. Meanwhile, roll out the pastry and use to line a 23cm loose bottomed flan tin. Line with grease proof paper and baking beans, place in a preheated (190 degrees C, 375 degrees F, gas mark 5) oven and bake ‘blind’ for 8 minutes. Remove the paper and beans from the pastry case. Stir the cheese into the tomato mixture. Spoon into the pastry case. Bake in the oven for 30 minutes. Serve while still warm.

• 3 tbsps olive oil
• 25g (1oz) butter
• 1 large onion thinly sliced
• 1 garlic clove, crushed
• 4 red pepper, cored, seeded and cut into thin strips
• 8 large tomatoes, skinned and roughly chopped
• salt
• freshly ground black pepper

1. Heat the oil and butter in a large pan and gently fry the onion until lightly golden. Add the garlic and pepper strips, cover and simmer for 15 minutes. Add the tomatoes and salt and pepper to taste, and cook gently for a further 30 minutes.

• 4 large potatoes
• 60ml (4 tbsps) olive oil
• 175g (6 oz) mozzarella or Fontina cheese, thinly sliced
• salt
• freshly ground black pepper
• 6 tomatoes, skinned, seeded and chopped (If using tinned, drain them first)
• 1 garlic clove, crushed
• 1 tbsp chopped fresh basil or oregano

1. Cook the potatoes in their skins in boiling water for 10 minutes. Drain and allow to cool slightly. Peel and cut the potatoes into 5mm thick slices. Grease a shallow ovenproof dish with some olive oil. Arrange alternate layers of potato and cheese in the dish, seasoning each layer with salt and pepper. Heat 2 tbsps olive oil in a pan and add the tomato, garlic, oregano or basil, and salt and pepper to taste. Cook for 5 minutes. Spoon over the top of the potato and cheese, and sprinkle with the remaining oil. Place in a preheated (190 degree C, 375 degrees F, Gas mark 5) oven and cook for 25 minutes.

• 3oz (75g) butter or oil
• 1 large onion, finely chopped
• ½ tsp salt
• 12oz (350g) mushrooms, button or flat
• 1 tsp dried dill
• ½ tsp dried thyme
• 1 tbsp paprika
• ¼ tsp cayenne
• 1 pint (570ml) dark vegetable stock
• ¼ pint (150ml) soured cream
• salt and freshly ground black pepper
• 3 tsp fresh lemon juice

1. Gently heat the butter or oil and fry the onion for 10 minutes adding ½ tsp salt while it is frying to bring out the juices. Meanwhile wipe and quarter the mushrooms, then add these to the pan with the dill, thyme, paprika and cayenne. Cook slowly for a further 7-10 minutes on a low heat, covering the mixture with some buttered paper and a lid. This extracts a great deal of flavour from both the onion and the mushrooms and also draws out juices which improve the final quality of the soup.
2. Pour in the stock and bring to the boil, the reduce the heat and simmer for 3 minutes. Cool slightly then liquidise. Add salt and pepper and return the soup to a clean pan adding both the soured cream and lemon juice. Heat through but do not let it boil otherwise the cream will curdle. When serving, swirl in a little extra soured cream into each bowl.

• 1 pint (570ml) milk infused with ½ onion (peeled), 6 whole black peppercorns, 2 bay leaves,
• 1 tsp thyme and ½ tsp grated nutmeg.
• 2 oz (50g) butter
• 1 oz (25g) flour
• salt and black pepper
• 6 oz (175g) wholewheat macaroni
• 6 oz (175g) grated cheddar cheese
• 1 tbsp freshly chopped parsley

1. First infuse the milk by bringing it to the boil with the onion, spices and herbs. Remove the pan from the heat, cover it and allow the milk to stand for 10-15 minutes, then strain it. Meanwhile melt the butter over a gentle heat in a clean saucepan. Add the flour and cook this roux for 2-3 minutes. Pour over the infused milk, stirring all the time and bring the sauce gradually to the boil. Season well and then allow the sauce to simmer for 3-5 minutes, stirring occasionally.
2. Meanwhile cook the macaroni in plenty of boiling water for 8-10 minutes. When it is just cooked, drain and put it into a warm serving dish. Quickly stir 4 oz (110g) of the grated cheese and the chopped parsley into the white sauce, then pour this over the cooked macaroni. Cover with the remaining cheese and grill the dish for 5-7 minutes until the cheese is bubbling and golden. Serve straight away.

• 4oz (110g) aduki beans
• 2oz (50g) wheat grain or rice
• 2 pints (1.1 litres) water for soaking
• 2 pints (1.1 litres) water for boiling
• 1 tablespoon of oil
• 1 onion, peeled and finely chopped
• 8oz (225g) carrots, scrubbed and diced
• 1-2 tablespoons soy sauce
• 2 tablespoons tomato puree
• 1 tsp mixed herbs
• ½ pint (275ml) aduki bean stock
• salt and freshly ground black pepper
• 1lb (450g) potatoes, peeled
• 1oz (25g) butter

1. Pre-heat the oven to gas mark 4, 350 degrees F, 180 degrees C.
2. Wash the aduki beans and the wheat grain or rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring them to the boil in fresh water and cook for 50 minutes or until the wheat grain is fairly soft. Drain, reserving the stock.
3. Heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2-3 minutes. Then add the cooked beans and grains. Mix the soy sauce, tomato puree and herbs with the stock. Pour this over the bean and vegetable mixture. Bring to the boil and simmer for 20-30 minutes, so that the flavours are well blended. Season to taste. Add a little more liquid if necessary so that the final mixture is moist. Transfer into a greased 3 pint casserole.
4. Boil the potatoes until soft and mash the with butter. Season well. Spread the mashed potatoes over the beans and vegetables. Bake for 35-40 minutes until the potato is crisp and brown.

• ¼ pint (150ml) olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 * 28oz (800g) tin of tomatoes, drained
• 2 tbsps tomato puree
• 2 tsps fresh chopped basil or 1 tsp dried basil
• salt and freshly ground black pepper
• 1 ¼ lb (550g) aubergines, unpeeled
• 8oz (225g) mozzarella cheese
• 3 tbsps parmesan cheese

1. Pre-heat the oven to gas mark 4, 350 degrees F, 180 degrees C.
2. First make the sauce. Heat 1 tbsp of the olive oil in a saucepan and gently fry the finely chopped onion and crushed garlic for 5-7 minutes so they remain juicy. Then add the tomatoes, tomato puree, basil, salt and pepper, cover the pan and let this mixture simmer on a very low heat for 30 minutes, stirring occasionally.
3. Wash the aubergines and cut them into slices about 5mm thick. Put them on a large plate, lightly salt them and then leave them for 20 minutes so that any bitter juices are drawn out. After this, rinse and pat dry. Heat some more olive oil in a deep frying pan and fry the slices a few at a time so that they become soft and are lightly browned. Drain them on kitchen paper. If all the oil is used during the cooking add a little more to the pan.
4. Next lightly oil a 3 pint ovenproof dish and pour in a little of the tomato sauce. Then make a layer of one-third of the aubergine slices followed by a layer of sliced mozzarella cheese and then some more sauce. Repeat these layers ending with a topping of sauce, and cover that with the parmesan cheese. Cover the dish with foil or a matching lid and bake it for 20 minutes in the centre of the oven. Then uncover it and bake for a further 10-15 minutes so that the cheese browns nicely on top and serve straight away.

• 900g large potatoes
• 50g mixed fresh herbs
• 115ml olive oil
• 4 garlic cloves
• 65g parmesan
• 15g melted butter
• 3 medium eggs separated
• 450g mixed mushrooms
• 1 bunch spring onions
• 100g soft rindless goat’s cheese
• 2 tbsps chopped fresh sage
• 50g pine nuts, toasted
• 1 tbsp chopped flatleaf parsley

1. Preheat the oven to 180 degrees C / 350 degrees F / gasmark 4.
2. Place the potatoes in a large pan and cover with cold water. Add a good pinch of salt and bring to the boil. Reduce the heat and simmer for 20-25 minutes until tender.
3. Make a paste with the mixed fresh herbs, 100ml of olive oil, 2 cloves of garlic and 50g of parmesan. Drain and mash the potatoes, then mix in the paste. Add more oil until the right texture is achieved.
4. Lightly oil and line a 22 * 32cm Swiss Roll tin. Brush with a little of the melted butter.
5. Beat the egg yolks into the mash while it is still warm. Whisk the egg whites to soft peaks, add a spoonful to the mash and beat in well. Using a large metal spoon carefully fold in the remaining egg whites.
6. Spoon the mixture into the tin and level the surface. Brush the surface with the remaining melted butter and sprinkle over the remaining parmesan. Bake for 20-25 minutes until golden and firm to the touch.
7. Meanwhile, heat the oil in a large frying pan, add the garlic and mushrooms and cook for 2 minutes. Add the spring onions and cook for a further 2 minutes, stirring occasionally, until softened slightly. Stir in the goat’s cheese, sage and pine nuts and cook until the cheese has melted. Season.
8. Allow the mash to cool for 5 minutes, then turn out onto a sheet of greaseproof paper. Peel the paper off the mash and cut into eight triangles. Place a triangle onto each plate, spoon over the mushroom mixture, sprinkle with parsley and top with the remaining triangles.

• 1 tbsp vegetable oil
• 15g butter
• 1 small onion, thinly sliced
• 1 large leek (225g, 8oz), washed and sliced
• 350g (12oz) potatoes, peeled and cut into 5mm cubes
• 900ml (1 ½ pints) vegetable stock
• salt
• black pepper
• 1 bay leaf
• 2 tablespoon chopped fresh parsley

1. Heat the oil and butter in a large pan and gently fry the onion for 3-4 minutes without browning.
2. Add the leek and potatoes, stir well, then cover the pan and leave over a low heat for a few minutes until the butter and oil are absorbed.
3. Pour in the vegetable stock and add a little salt, plenty of black pepper and the bay leaf.
4. Cover the pan again, bring to the boil and simmer gently for about 15 minutes. Take care not to overcook
5. Test to make sure the potato is tender, then taste and adjust the seasoning and remove the bayleaf.
6. Stir in the chopped parsley and serve piping hot.

• 100g (4oz) wholemeal self-raising flour
• 100g (4oz) white self-raising flour
• ½ tsp salt
• black pepper
• 50g (2oz) hard vegetable margarine
• 2 tbsps chopped fresh herbs (parsley, sage, thyme, rosemary) or 2 tsps mixed dried herbs
• 120ml (4 fl oz) milk
• 1 tbsp vegetable oil
• milk, for brushing

1. Preheat the oven to 220 degrees C / 425 degrees F / gasmark 7
2. Mix together the flours, salt and pepper in a bowl.
3. Rub in the margarine until the mixture resembles fine breadcrumbs, then mix in the herbs.
4. Make a well in the centre and slowly pour in the milk and oil, mixing lightly with a round bladed knife to produce a soft dough.
5. Turn the dough out onto a lightly floured surface and shape it into a ball, then flatten it gently with the palm of your hand to make a round about 15cm across and 2 ½ cm thick.
6. Divide the round into 8 sections with a knife, cutting only halfway through the dough. Brush the top with milk and place on a floured baking sheet.
7. Leave to rest for 15 minutes in a warm place.
8. Bake near the top of the oven for about 20 minutes until well risen and golden brown.

• 225g (8oz) haricot beans, soaked overnight in cold water
• 1 tbsp vegetable oil
• 2 medium onions, peeled and chopped
• 4 tbsps clear honey
• 3 tbsps soy sauce
• ½ tsp tabasco sauce
• 3 tbsps wine vinegar
• 1 tsp English mustard powder
• ½ - 1 tsp ground chilli
• 1 tsp paprika
• 1 tbsps tomato puree
• 450ml (¾ pint) hot vegetable stock
• 4 tbsps orange juice
• 2 tsps plain wholemeal flour
• 2 tbsps water
• 2 red peppers, seeded and sliced

1. Preheat an oven to 150 degrees C / 300 degrees F / gasmark 2
2. Rinse the beans and put in a pan with sufficient water to cover. Bring to the boil and simmer for 30 minutes. Drain and tip into a casserole.
3. Heat the oil in a large pan and gently fry the onions until golden. Stir in the honey, soy sauce, Tabasco sauce, vinegar, mustard, chilli, paprika and tomato puree.
4. Pour in the hot stock and orange juice and bring to the boil. Pour over the beans, cover the casserole and cook in the centre of the oven for 1 ½ hours.
5. Blend the flour with the water and stir into the beans. Add the red peppers
6. Cover and return to the oven for 1 hour until the sauce is rich and thick and the beans tender.

• 1 medium leek, about 200g (7 oz) sliced
• salt
• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• black pepper
• ½ tsp coriander seeds, crushed
• 50g (2 oz) mature cheddar cheese, cut into small cubes
• 2 hardboiled eggs, shelled and halved lengthways
• 225g (8 oz) frozen and thawed puff pastry
• beaten egg, for glazing

1. Preheat oven to 220 degrees C / 425 degrees F / gasmark 7
2. Cook the sliced leek in boiling salted water for six minutes, then strain and set aside.
3. Heat the oil in a small pan and fry the onion until golden brown. Add salt, pepper and coriander then stir in the cooked leek.
4. Allow the mixture to cool slightly and stir in the cheese.
5. Roll out the pastry thinly and trim to a 30cm square. Cut it into four 10cm squares.
6. Brush the edges of each pastry square with beaten egg. Divide the filling between the squares, placing it just off centre, and top with half a boiled egg. Fold the pastry over to make a triangle.
7. Seal the edges firmly and brush the tops with beaten egg.
8. Bake for 15-20 minutes until puffed up and golden brown.

• 450g (1 lb) leeks, trimmed and washed
• 1kg (2 lb) small potatoes, scrubbed and dried
• 1 tbsp oil
• 25g butter
• 1tsp black peppercorns
• 2 tsp coriander seeds
• 1 tsp sea salt

1. Preheat the oven to 200 degrees C / 400 degrees F / gasmark 6
2. Slice the leeks into 2 cm rings and cot the potatoes into 1 cm slices.
3. Put the oil and butter into a large shallow roasting tin and place in the oven until the butter is just melted.
4. Add the leeks and potatoes, turning them over several times to coat them with the oil and butter.
5. Crush the peppercorns with the coriander seeds
6. Put the crushed pepper and coriander in a small bowl, add the salt, sprinkle evenly over the potatoes and leeks and stir them through.
7. Cover the tin tightly with baking foil and place into the oven for 45 minutes. After this time remove the foil, turn the potatoes and leeks over and put back near the top of the oven for a further 30 minutes to become brown.

• 4 ripe pears
• 300ml (½) pint red wine
• 75g (3 oz) light soft brown sugar
• 2 tsp arrowroot or cornflour
• 2 tbsps water
• 300ml (½ pint) double or whipping cream
• 150ml (5 fl oz) natural yoghurt
• 100g (4 oz) light soft brown sugar

1. Quarter, peel and core the pears and halve each quarter
2. place in a large pan with the wine and sugar and bring slowly to the boil, making sure that the sugar has dissolved. Simmer, covered, for about 10 minutes until the pears are just tender.
3. Remove the pears with a slotted spoon and arrange in 4 small ovenproof dishes.
4. Turn up the heat and boil the win syrup quickly to reduce to about 150ml. Blend the arrowroot with the water and stir into the syrup. Boil for 1 minute until the syrup clears and thickens.
5. Spoon some syrup over each dish and leave in the refrigerator for 1 hour.
6. Whip the cream until it forms soft peaks, but take care not to overwhip. Beat the yoghurt until smooth then fold into the cream.
7. Spoon the cream and yoghurt on to the 4 dishes, covering the pears completely. Cover and chill in the refrigerator for a minimum of 4 hours.
8. Sprinkle the sugar evenly all over the cream and place the dishes under a preheated grill for about 2 minutes until the sugar is caramelised.
9. Cool and chill again for 2 hours before serving.

• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 sticks celery, finely chopped
• 2 tbsps oil
• 1 pint vegetable stock
• 7 oz red lentils (washed)
• 4 oz cheddar, grated
• 2 tbsps wholemeal breadcrumbs

1. Preheat the oven to 200 degrees C / 400 degrees F / gasmark 6
2. Put the oil, the onions, the carrots and the celery into a pan and cook for 5 minutes, then add the lentils and the stock.
3. Boil for 45 mins, or until the lentils are cooked - the mixture will turn mushy. You might need to add more stock to keep the mix moist.
4. Sprinkle over the topping, then bake for ½ hour.

• 1 medium aubergine, thickly sliced
• 2 small courgettes, cut in half lengthways
• 1 red pepper, quartered and seeded
• 1 yellow pepper, quartered and seeded
• 2 small red onions, quartered
• 4 garlic cloves, unpeeled
• 2 tbsp olive oil
• pepper
• 4 oz cherry tomatoes
• 6 oz feta cheese, cut into cubes
• 2 tbsp chopped fresh thyme
• pitta breads

1. Preheat oven to 230 degrees C / 450 degrees F . gasmark 8
2. Arrange the aubergine, courgette, peppers, onions, garlic in a large roasting tin. Drizzle over the oil and season with pepper. Roast for about 30 minutes, turning occasionally.
3. Add the tomatoes and feta to the roasting tin. Sprinkle over the thyme and cook for a further 5-10 minutes until the vegetables are tender and slightly charred and the feta is tinged brown at the edges.
4. Warm the pittas, then serve.

• 8oz red lentils
• 3/4 pint water
• 1/2 tsp ground turmeric
• 2 tsp ground cumin
• 4 cloves garlic
• 1 tin tomatoes
• 2oz butter
• 1 onion, sliced
• 3 carrots, sliced
• Lemon juice

1. Fry onion and garlic in butter until onions soften. Add sliced carrots and continue until onions turn light brown. Add turmeric and cumin, fry briefly, then add tomatoes.
2. Cook for five minutes or so, then add the washed lentils, water and salt and pepper to taste. Add a little lemon juice, taste, maybe add a little more.Cook slowly until lentils are disintegrating, adding more water if necessary. Add more butter to smooth the taste if desired.
3. It's even better when reheated...

For the base:

• 2 1/2oz butter
• 2 1/2oz caster sugar
• 1 egg
• 8oz plain flour

• 1 1/2lb cream cheese
• 8oz caster sugar
• 1 tsp grated lemon rind
• 1 tbsp lemon juice
• 3 eggs

• 8 fl. oz soured cream
• 1 tsp vanilla essence

1. Preheat oven to 450 degrees F, 230 degrees C, Gasmark 8
2. Place the butter and sugar into a bowl and beat together
3. Beat the egg lightly, then gradually incorporate into the mixture
4. Sift the flour into the mixture, then beat into a stiff dough. Turn out and shape into a round. Roll out and line a 9" cake tin. Bake in the oven for 5 minutes.

1. Place the cream cheese and all but two tablespoons of the sugar in a bowl. Add the lemon rind and juice.
2. Beat the mixture until smooth, then gradually add the lightly beaten eggs, beating continuously
3. Pour the mixture into the pastry case, and bake in the center of the oven for 10 minutes. Then reduce the heat to 300 degrees F, 150 degrees C, Gasmark 2 and bake for 30 minutes. The mixture should only just feel firm in the center.
4. Mix the soured cream, vanilla essence and remaining sugar together. Spread over the top of the chessecake and bake for a further 10 minutes. Remove and allow to cool, then chill overnight.

• 3/4 cup cranberry juice
• 1 tbsp butter
• 2 tbsp orange marmalade
• 2 cups white bread flour
• 1 tbsp dry milk
• 1 tsp salt
• 1/4 cup dried cranberries
• 1 tsp dried yeast

• 3/4 cup water
• 2 tbsp molasses
• 2 tsp Triple Sec
• 1 1/2 cups white bread flour
• 1/2 cup wholewheat bread flour
• 1 tbsp dry milk
• 1 tsp salt
• 1/3 cup chocolate chips
• 1/3 cup dried cherries
• 1/4 tsp orange peel
• 1 tsp dried yeast

• 3/4 cup water
• 1 tbsp butter
• 1 1/2 tbsp honey
• 1 1/4 cups white bread flour
• 1/4 cup wholewheat bread flour
• 1 tbsp dry milk
• 1 tsp salt
• 1/4 cup 7 grain rolled cereal
• 2 tbsp wheat germ
• 1 tbsp oat bran
• 1 tbsp cracked wheat
• 1 tsp dried yeast

• Olive oil
• 3 cloves garlic
• 1 medium onion
• 2 peppers
• 1 teaspoon Paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon Saffron
• 3 ripe tomatoes
• 1 cup peas
• 1 cup corn
• 2 cups white rice
• 3 cups stock
• Chilli, lemon, olives to taste
• Parsley to garnish.

1. Cook the garlic and onion in the olive oil until the onions soften.
2. Add the rice, and cook for a couple of minutes
3. Add the stock, spices and vegetables, and cook until the rice is done, adding more stock if necessary.

• 250g / 9oz cannellini or borlotti beans
• Flat leaf parsley
• 4 garlic cloves
• 2 heads celery
• 450g / 1lb carrots
• 4 red onions
• 4 tablespoons olive oil
• 800g tinned tomatoes
• 2kg cavalo nero or other green veg
• 2 loaves stale ciabatta
• A couple of pints of stock

1. Fry the parsley, garlic, celery, carrot and onion in oil for 30 mins.
2. Add tomatoes and cook for another 30 mins.
3. Add the greens, half the beans, and enough stock to cover. Simmer for 30 mins.
4. Puree remaining beans, add to soup with boiling water and bread, adjusting amounts to get desired consistency.

• 1/2 lb plain wheatmeal or wholewheat flour
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tbsp baking powder
• 4 oz butter
• 4 oz honey
• 4 oz sugar
• 1/2 lb carots, peeled and finely grated

NB This recipe seems a touch sweet, consider reducing the sugar quatities

1. Pre-heat the oven to gas mark 3, 325F, 170C.
2. Mix together the flour, spices and baking powder in a large bowl. Then melt the butter, honey and sugar together in a saucepan, and stir this mixture into the flour, combining all the ingredients thoroughly. Next stir in the grated carrots. Put the mixture into a well greased 1lb loaf tin and bake for 60-80 minutes, until it feels firm to the touch and a skewer inserted into the centre comes out clean. Leave the cake in the tin for 10 minutes, then turn it out onto a coooling rack.

• 8 oz cream cheese
• 1/2 pack butter
• 1 lb icing sugar
• 1/2 cup melted butter
• 1 tsp vanilla
• 2 tbsp milk

1. Mix ingredients until smooth

• 1/2 lb uncooked red kidney beans
• 2 pints water for soaking
• 2pints water for boiling
• 1 tbsp olive oil
• 1/2 lb onion, peeled and finely chopped
• 1 clove garlic, crushed
• 1/2 lb mixed vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)
• 1/2 tsp dried basil
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp chilli powder
• 1 tin of tomatoes, liquidised
• 2 tbsp tomato puree
• 3 tbsp red wine
• 2 oz bulgar wheat
• 1 - 1 1/2 pints stock
• juice of 1/2 lemon
• salt and pepper

1. Soak the beans overnight in water, drain and rinse well. Bring them to the boil in fresh water and boil for at least ten minutes so that any toxins on the outside of the beans are destroyed. Then cover the pot and simmer for a further 35-40 minutes. If you find that the water tends to boil over, it helps to add a teaspoon of oil. When the beans are soft, drain and reserve the stock for later use.
2. Heat the oil in a large saucepan, gently fry th eonions and garlic for a few minutes and then add the chopped vegetables, beans, basil and spices. Stir well and cook for 5 minutes as this helps seal in the flavour and some fo the nutrients. Next add the tomatoes, tomato puree, red wine, bulgar wheat and 1 pint of stock. Bring the mixture to the boil, cover the pan and simmer for about 30 minutes. Add the lemon juice and seasonings and increase the stock level if you like your casseroles fairly liquid, then cook for a further 20-30 minutes. If you want to cook this dish in the oven, transfer the mixture, after bringing it to the boil, to a casserole and cover. It will take about 50-60 minutes at gas mark 4 350F, 180C. Don't forget to add the lemon juice and seasoning half way through the cooking time. Serve hot.

• 1 1/2 lb fresh spinach
• 4 eggs, speparated
• pinch of nutmeg
• salt and pepper

• 1 1/2 oz butter
• 1 oz flour
• 1/2 pint warned milk
• 4 oz cheddar cheese, grated
• pinch of nutmeg
• 1/4 tsp cayenne pepper
• salt and white pepper
• grated cheese for garnishing.

1. Pre-heat the oven to gas mark 6, 400F, 200C
2. First prepare the spinach by washing it in several changes of water and then shaking off as much excess water as possible. Put into a heavy based pan, without any water and cook quickly for 6-8 minutes. Then chop very finely.
3. Mix the egg yolks with the cooked spinach, and season with nutmeg, salt and black pepper. Whisk the egg whites in a separate bowl until they are moist in appearance and form soft peaks. Stir just 1 tbsp of egg whjites into the spinach mixture, and then fold in the remainder in 2 batches. Put this mixture into a lined and greased swiss roll tin 8*12 inches and bake for 10-15 minutes until it is just beginning to brown.
4. Mewanwhile prepare the suace. Melt the butter over a gentle heat ina small saucepan, then sprinkle over the flour, and cook the roux for 2-3 minutes. THen pour in the warmed milk and, stirring constantly, bring the sauce to the boil. When it is boiling, let it simmer over a gentle heat for 5 minutes. Remove the pan from the heat and stir in the grated cheese and season with the nutmeg, cayenne pepper and salt and pepper.
5. When the roulade is cooked take it out of the oven, turn out ontoa clean sheet of greaseproof paper and peel off the lining paper. Then spread some of the sauce over the top and roll the roulade up. Do this by first folding over a small edge of the roulade and then use the greaseproof paper sheet to ease it into a roll. Don't try to roll it too tightly and do expect it to crack slightly. Pour the remaining sauce over the top. Sprinkle with extra grated cheese and put the roulade back in the oven for 5-10 minutes until the cheese has melted and turned brown. Serve immediately.

• 1 small onion
• 1 clove garlic
• 2 sticks celery, chopped
• 1 tbsp olive oil
• 1 tin tomatoes, liquidised
• 1 bay leaf
• 1/2 tsp dried oregano
• 2 tsp fresh basil or 1 tsp dried basil
• 1/2 tsp fresh rosemary or 1/4 tsp dried rosemary
• 3 oz green pepper, de seeded and diced
• 3oz carrot, diced
• 1 1/2 pints stock
• 2 tbsp tomato puree
• 1 oz noodles, spaghetti or short cut macaroni
• 1 tsp salt
• 1 dessertspoon soy sauce
• pepper
• 1 tbsp frsh parsley, chopped

1. Gently fry the onion, garlic and celery in the oil in a large saucepoan for 10 minutes to soften them. Then add the tomatoes, herbs, vegetables, stock and tomato puree. Bring the soup to the boil and simmer it for 40 minutes in a covered pan. Then add the noodles, salt, soy sauce and pepper and simmer uncovered for about 15 minutes. Stir in the parsley and serve immediately.

Pastry

• 8 oz self raising flour
• 4oz suet
• seasoning

• 4oz red wine
• 1 tbsp olive oil
• 1 onion chopped
• 8 oz mushrooms sliced
• 1/2 dried mushrooms soaked 1 hr in warm water, chopped
• 1 clove garlic
• pinch thyme
• 3 tbsp veg stock

1. Boil wine hard till halved.
2. Cook onion till trans. add much, garlic, thyme - /season well/. Cook for 15 minutes then cool.
3. Mix flour, suet and seasoning. Add 4oz cold water. Roll out dough for a 2 pint basin. Grease and line basin.
4. Put mushroom mixture in
5. Add wine and stock enough to cover filling.
6. Seal edges, cover with greased foil and tie with string.
7. Steam for 1 1/2 hours.

• 4 oz butter
• 1 dessertspoon golden syrup
• 3oz demerara
• 4oz self raising flour
• 4oz porridge oats
• 1 rounded tsp ground ginger
• pinch of salt

1. Preheat oven to gas mark 3, 325F, 170C.
2. Two baking sheets, lightly greased.
3. First, gently heat the butter, sugar and syrup together ina small saucepan until the fat has dissovled. Meanwhile sift the flour into a bowl, then stir in the oats, ginger and salt. Now pour the melted mixture in and mix very thoroughly. Then take smallish blobs of the mixture ( a bit more than a heaped teaspoonful) roll them into little balls with your hand and place about 9 of these on each baking sheet. Space them well so that they have room to expand, which they do quite a bit, then bake them for about 10-15 minutes, or until they've turned a lovely golden brown colour. Leave them on the baking sheet for 15 minutes, then transfer them to a wire rack to finish cooling. Store them in an airtight container to keep really crisp.

• 4oz self raising flour
• 1 slightly rounded tsp ground ginger
• 1 level tsp bicarbonate of soda
• 1 1/2 oz granulated sugar
• 2 oz butter
• 2 oz ( or 2 tbsp) golden syrup

1. Preheat the oven to gas mark 5, 375F, 190C
2. One large or two small baking sheets lightly greased.
3. Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl, add the sugar then lightl rub in the butter till crumbly. All you do now is, simply, add the syrup and mix everything to a stiff paste. No liquid is needed because the syrup will be enough to bring the mixture to the right consistency. Now divide the mixture into sixteen pieces, as even sized as possible, and roll the pieces into little balls. Then place them on the baking sheet, leaving plenty of room between them because they spread out quite a bit. Then just flatten them slightly and bake a little above the centre of the oven for 15 - 20 minutes by which time they will have spread themselves out and will have a lovely cracked appearance. Cool them on the baking tray for 10 minutes or so, then transfer them to a wire rack to finish cooling and store in an airtight tin.

• 6oz self raising flour
• 1 oz butter
• 3 oz finely grated strong cheddar cheese
• 1 large egg
• 2 - 2 1/2 tablespoons milk
• 1/2 tsp salt
• 1/2 tsp mustard powder
• a couple of good pinches cayenne pepper
• and a little exrta milk

1. Pre heat the oven to gas mark 7, 425F, 220C
2. A well greased baking sheet.
3. Start by measuring the flour into a bowl, add the mustard, salt and one really good pinch of cayenne. Then mix them in thoroughly and rub the butter in, using your finger tips, until it's all crumbly. Then mix in nearly all the grated cheese (leaving about tbsp over). Now beat the agg with tbsp of milk and add it to the dry ingredients to make a soft dough - if it seems a littel dry add another 1/2 tbsp of milk or eough to make a soft smooth dough that will leave the bowl clean. Then roll it out as evenly as possible to around 3/4 inch thick and, using a 2 1/4 inch fluted cutter, cut out the scones. Ina ll you should get about eight. Now place them on a well greased baking sheet, brush the tops with milk, then sprinkle the rest of the grated cheese on top of each scone along with a faint sprinkling of cayenne. Bake them on a high shelf for about 15-20 minutes. Then cool a little on a wire tray, but serve warm, spread with lots of butter.

• 8oz self raising flour
• 2 oz butter
• Pinch salt
• 1oz caster sugar
• 5fl oz milk
• Optional sultanas

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

• 3 oz butter
• 6oz soft brown sugar, sieved
• 7oz medium oatmeal
• 4 oz wholewheat flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 oz raisins
• 1 standard egg, beaten

1. Pre heat the oven to gas mark 4, 350F, 180C
2. Greased baking sheets
3. Begin by heating the fat in a small saucepan very gently then, when it's melted, remove it from the heat and leave it to cool a little before stirring in the beaten egg. Now measure the rest of the ingredients into a bowl, then pour in the egg / fat mixture and stir to a stiff paste. Form the paste into little balls, about the size of a walnut, and place them on greased baking sheets, giving them enough room to spread slightly during baking. Bake for about 10 - 12 minutes by which time the biscuits should feel fairly firm in the centre. Leave them to cool on the baking sheets. Then ease them off using a palette knife and store in an airtight tin.

• 4 large firm peaches, halved and pitted
• 3 oz amaretti, crushed
• 20z caster sugar
• 1 1/2 oz butter, softened
• 1 egg yolk
• 1/2 tsp finely grated lemon rind

• 6oz wholewheat lasagne (about 10 sheets)
• salt
• paprika, to garnish

• 14oz frozen spinach
• pepper
• 1/4 tsp nutmeg
• 1oz pine nuts

• 1 1/2 oz butter
• 1 1/2 oz plain flour
• 1 pint milk
• 7oz cheddar, grated
• pepper
• 1/2 tsp English mustard

1. Cook the lasagne in boiling salted water for about 15 minutes until tender.
2. Meanwhile, cook the spinach. Put the frozen spinach in a pan ove ra gentle heat, breaking the spinach up as it thaws. Simmer for about 2 minutes then increase the heat so that any liquid evaporates. Season with salt, pepper and nutmeg, and stir in the nuts.
3. While the spinach is cooking make the sauce. Melt the butter, add the flour and cook for 3 minutes. Add all but 1oz of the cheese and season with salt, pepper and mustard.
4. To assemble the dish, pour half the sauce into a shallow ovenproof serving dish and lay half the pasta sheets on top. Spoon the spinach over this and cover with the remaining pasta. Pour the rest of the sauce evenly over the top and sprinkle with the reserved cheese.
5. Bake near the top of the oven for 20-30 minutes until piping hot and brown on top.
6. Sprinkle with paprika and serve immediately.

• 2-3 tbsp veg oil
• 1 large onion, peeled and chopped
• 3 carrots, about 6oz, sliced
• 1 turnip, 6oz, peeld and cut into 1/2 inch cubes
• 1-2 parsnips, 6oz, peeled and cut into short lengths
• 2 leeks, 8oz, halved, washed and sliced
• 3 potatoes, 1lb, peeled and cut into 1 1/2 inch chunks
• 1tbsp plain white flour
• 2 pints hot vegetable stock
• 1tbsp tomato puree
• 1/4 teaspoon celery seeds
• salt
• pepper
• 1tbsp chopped fresh parsley

• 6oz wholemeal self-raising flour
• 1oz butter
• 1tsp mixed dried herbs or 1 tbsp mixed chopped fresh herbs
• 1 tbsp veg oil
• 8 tbsp water

1. Oven: 200C, 400F, gas mark 6 Heat a little of the oil in a pan and fry the onion quickly until golden brown. Transfer toa large deep ovenproof casserole. Adding a little more oil each time, brown each vegetable fairly quickly then transfer to the casserole. When all the vegetables have been browned adda a littl emore oil, stir in the flour, and cook over a steady heat stirring all the time until the flour is browned. Pour in the hot stock and bring to the boil stirring continuously until the stock has thickened slightly. Add the tomato puree, celery seeds, salt and plenty of black peper, then pour over the vegetables. Put a lid on the casserole and leave to cook in the oven for 50 minutes. Meanwhile make the dumplings. Put the flour into a bowl and run in the butter until the mixture resembles fine breadcrumbs. Then add the herbs and season with salt and pepper. Mix to a very soft dough with the oil and water. Turn on to a floured surface and divide in to 8 pieces. Shape each one lightly into a ball. When the hotpot has cooked for 50 minutes remove the lid and add the dumplings. Replace the lid and put back into the oven for a further 20-30 mins. The dumplings will rise to the top and swell to double their size. Remove from the oven, sprinkle with parsley and serve immediately.

• 2 large onions, thinly sliced
• 400ml stock
• 100ml booze - red wine, bitter, or Madeira
• 75g butter
• 1 tbsp plain flour
• 2 tsp french mustard
• 1 tsp Worcestershire sauce
• Salt and pepper

• Melt the butter in a heavy pan and cook the onion for 10 minutes until soft, turn the heat down low, cover the pan and cook until the onions are brown, this should take around 30 minutes in total Stir in the flour and cook for a minute and then add the booze, stock, Worcestershire sauce and if you are using it the mustard Bring the gravy to the boil and simmer for around 15 minutes, stir frequently Check the seasoning and serve

• 2kg onions, thinly sliced
• 1.5l stock
• 150ml booze - red wine, bitter, or Madeira
• 75g butter
• 1 tbsp plain flour
• 2 tsp french mustard (optional)
• 1 tsp Worcestershire sauce
• Salt and pepper

• Melt the butter in a heavy pan and cook the onion for 10 minutes until soft. Turn the heat down low, add the sugar, cover the pan and cook until the onions are brown, this should take around 30 minutes in total.
• Stir in the flour and cook for a minute and then add the booze, stock, Worcestershire sauce and if you are using it the mustard Bring the gravy to the boil and simmer for around 15 minutes, stir frequently.
• Check the seasoning and serve, optionally garnishing with cheesy croutons.

• 2 red peppers, sliced
• 3 tins red kidney beans, drained
• 250g mushrooms, sliced
• 1 tin tomatoes, chopped
• 1 tbsp olive oil
• 1 onion
• 4 cloves garlic
• 2 tsp Paprika
• 1/4 tsp Cayenne
• 2 tsp Black pepper, crushed
• 2 tsp Coriander seed, crushed
• 2 tsp Cumin seed, crushed
• 1 tsp salt
• Juice of 2 limes

Accompaniments

• Guacamole (avocadoes, garlic, lime juice, paprika and salt)
• Soured cream
• Cheese
• Tortillas

• Fry the onions with the oil, adding the garlic after a few minutes. Once the onions are soft, add the peppers and mushrooms and soften them for 5-10 minutes.
• When the peppers are soft, add the spices and fry for a few moments, then add the tinned tomatoes. Mix thoroughly, and reduce to a thick sauce.
• Add the drained beans and the lime juice to the mixture, and cook until the beans start to lose integrity, stirring frequently to avoid sticking.
• Serve with tortillas, guacamole, soured cream and cheese.

• 225g plain flour
• Salt
• 115g cold butter, diced

• Sift the flour and salt into a bowl. Add the butter, which should be cold but not too hard. Then, using your fingertips, lightly rub the butter into the flour until it begins to form fine crumbs. Alternatively, you can whizz the flour, salt and butter in a food processor, then transfer to a mixing bowl.
• Using a fork, briskly mix in enough cold water to form a rough dough. You'll need about 115ml, but add it gradually because the amount can vary from one brand of flour to another.
• Tip the dough onto a lightly floured surface and knead until it is smooth. Work it lightly, over-handling can make the pastry oily. Wrap the dough in foil or greaseproof paper and chill for at least 30 minutes. Roll out as required. If you make more than you need, freeze the excess for future use.

• 1 clove garlic, halved
• 75g softened butter
• 900g even-sized medium potatoes, peeled and thinly sliced
• ½ tsp Ground Nutmeg
• 500g celeriac, peeled, cut into quarters and thinly sliced
• 2 medium shallots, finely chopped
• 450ml hot vegetable stock
• 1½ tbsp single cream
• Salt and pepper

• Preheat the oven to 200°C, gas mark 6. Rub the cut sides of the garlic over a medium-sized gratin dish. Grease the dish with a little of the butter.
• Arrange half the potatoes in the dish, overlapping the slices a little. Season and sprinkle with the nutmeg. Arrange half the celeriac over the potatoes and season again. Sprinkle with half the shallots, then dot with half the butter and pour over half the stock.
• Repeat the layers with the remaining celeriac, potatoes and shallots, seasoning well after each layer. Dot with half the remaining butter and pour the rest of the stock over.
• Bake for 50 minutes, or until the potatoes and celeriac are tender. If the dish looks dry, moisten with a few tbsp hot water. Turn the heat to 220°C, gas mark 7.
• Drizzle with the cream, dot with remaining butter and season. Return to the oven for a further 12-15 minutes, or until bubbling and golden. Serve warm rather than piping hot.

• 500g purple sprouting broccoli
• 1 medium sized fresh red chilli
• 2 cloves garlic, peeled
• 1 small tin of anchovy fillets in olive oil, drained (or worcester sauce)
• good quality olive oil
• 350 g pasta: fusilli, oriecchiette, penne rigate or conchiglie
• parmesan or hard pecorino cheese to grate
• Salt and pepper

• Trim the outer leaves and woody stalks from the broccoli. Wash and chop into 1 cm sections. Cut the chilli in half lengthways and scrape out the seeds. Chop the chilli, the garlic and the anchovies finely.
• In a pan, warm 4 tablespoons of olive oil and add the chilli, garlic and anchovies. Sweat these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently.
• Drop the pasta in boiling water and stir immediately. Grate 4 tablespoons of the cheese and reserve. After the pasta has been cooking for 5 minutes transfer a small ladle of the cooking water to the broccoli.
• Keeping over a high heat, add another 2 tablespoons of oil and add the cheese. Cook for a couple of minutes, then toss with the pasta and serve immediately.

• 1oz butter
• 6 onions, thinly sliced
• 1tsp brown sugar
• 1/2 cup white wine or water
• 1 tsp chopped fresh rosemary
• 1 medium-sized butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 12oz soft mild goat cheese
• 400g shortcrust pastry
• 2 tbsp balsamic vinegar
• Salt and pepper

• Melt the butter in a large skillet over low heat. Add the onions and sprinkle with 1/2 teaspoon salt and the sugar. Cook very slowly, stirring occasionally, until the onions are golden brown and sweet, about 45 minutes to an hour. If the mixture becomes dry and the onions start to stick, add liquid as needed. Season to taste with the rosemary, salt, pepper and balsamic vinegar. (This step can be done up to 3 days in advance. Store in the refrigerator and bring to room temperature before continuing.)
• Fill a pan with 2 inches of water. Bring to a boil. Steam the squash over the boiling water for 12 to 15 minutes, until easily pierced with a fork. Remove from the heat and set aside.
• Preheat the oven to 375F / 190C
• Spread onions onto pastry base, scatter squash over, then cover with the goats cheese. Sprinkle rosemary and pepper over, then top with the remaining pastry. Bake for 25 minutes or until golden.

• 2 cups strong white flour
• 3oz butter
• Pinch of salt
• Water

• Rub the butter into the flour, add a pinch of salt, then add water and mix until a firm dough is produced. Knead for 5 minutes.
• Rest the dough in a covered container for 15-30 minutes, depending on impatience.
• Divide into six to eight pieces, then roll out as thin and round as possible.
• Heat a frying pan to medium hot, then dry fry one side of the tortilla until it whitens, then flip and cook until the other side is golden and air pockets are forming. Flip again and finish off the first side. Serve.

• 3oz (75g) plain flour
• 1 egg
• 3fl oz (75ml) semi-skimmed milk

• Preheat an oven to 220C / 425F / Gas 7.
• Sieve the flour into a bowl, add the eggs and some salt and pepper. Beat in the eggs until combined, then start adding the milk gradually, beating all the while. When the mixture is smooth, stop. You may add a couple of fl oz of water if the batter looks a bit thick.
• Place the tin into the oven to preheat. When the batter is ready, add a little oil to the pan and return to the oven.
• When the oil is shimmering hot, pour the batter into the pan and return quickly to the oven. Cook for 30 minutes or until golden brown, and serve immediately.

• 1 cup water
• 1 tbsp oil
• 2 tbsp sugar
• 1 tsp salt
• 2 3/4 cups strong white flour
• 1 tbsp dry yeast

• Preheat the oven to 200 degrees C / 400 degrees F / gasmark 6.
• Rub oil into dry ingredients, then add water a little at a time, mixing as you go to avoid making the dough too wet. When it is a coherent, flexible but dry dough, knead until smooth.
• Leave to rise in a warm place until it has at least doubled in size, then knead for five mintues, then leave to rise again.
• Divide into two pieces and roll out to size. Place on floured trays and pre-bake for about three minutes, until the top layer is dry to the touch.
• Add pizza sauce and other toppings, return to oven for 20-30 minutes until the toppings look cooked.

• 2 tins tomatoes
• 1 onion
• 4 cloves garlic
• 1 tsp basil
• 1 tsp paprika
• 1 tbsp olive oil
• Salt, pepper

• Fry the onion and the garlic until soft, then add the tomatoes and seasonings.
• Cook down until the sauce is no longer watery, and you can easily see the bottom of the pan when stirring.

• 375g unsalted butter
• 375g dark chocolate
• 6 large eggs
• 1 tbsp vanilla extract
• 500g caster sugar
• 225g plain flour
• 1 tsp salt
• 300g chopped walnuts

• Preheat the oven to 180, gas mark 4. Line a cake tin measuring about 32 x 22cm with foil or parchment.
• Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large, wide-mouthed jug, beat the eggs with the sugar and vanilla until well combined. Measure the flour into another bowl and add the salt.
• When the chocolate mixture has melted, let it cool a bit before beating in the egg and sugar mixture, and then the nuts and flour. Beat to combine smoothly and then scrape into the lined tin.
• Bake for about 40 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle should still be dark and dense and gooey and only just firm. Keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool. Cool completely before cutting into squares.

• 1kg potatoes
• 1 egg
• 300g type "00" flour
• rock salt, pepper
• olive oil

• Place the unpeeled potatoes in the saucepan and add enough water to cover them all up. Add three teaspoons of rock salt to the water, then leave to boil. When the potatoes are tender, tip them into a colander. Use a tea towel to hold the potatoes as you peel. Pass the still-hot potatoes through a passatutto.
• Season generously. Crack the egg, stir in quickly. Add two handfuls of flour, mix.
• Turn the potato onto a wooden surface and tip the rest of the flour on top. Mix with hands to form a dough. Knead lightly until pliable.
• Slice a fist-sized piece of dough and roll out into 3cm-thick lengths. Use a flexible knife to cut off 2cm pieces. Repeat until you have used all of the dough. Place the gnocchi onto a tray.
• Fill a large pan with water and add salt. Place over a high heat, and bring to the boil. Tap the gnocchi into the boiling water. When the gnocchi have all bobbed to the surface, they're ready to serve.

• 400g dark chocolate (at least 55 per cent cocoa solids)
• 325g unsalted butter
• 6 whole eggs
• 2 egg yolks
• 300g caster sugar
• 50g cocoa powder
• 80g plain flour

• Heat the oven to 180C/fan 160C/gas 4.
• Butter and base-line a 20cm-square baking tin with baking parchment.
• Gently melt chocolate and unsalted butter together in a bowl over hot water until smooth then cool a little.
• Whisk 6 whole eggs, 2 yolks and caster sugar together until pale.
• Fold the melted chocolate mix into the eggs.
• Sieve cocoa powder with plain flour then fold everything together until evenly mixed.
• Pour into the prepared tin and bake for 20 minutes until slightly risen at the edges (but it could take a fair bit longer depending on your oven).
• Allow to cool completely in the tin.
• Cut into 12 and eat - you should have a thin crisp crust and a rich, gooey centre.