Ingredients

For the hazelnut paste (gianduja):

• 150 g untreated hazelnuts
• 150 g milk chocolate
• 2 tsp rapeseed or sunflower oil
• Pinch of salt

For the cookies:

• 200 g pecans
• 365 g brown sugar
• 250 g softened butter
• 1 egg
• 350 g all-purpose flour
• 4 g baking soda
• 1 tsp salt
• 350 g dark chocolate (chopped or in chips)

Method

Prepare the Hazelnut paste:

1. Preheat oven to fan 170 °C (gas mark 5–6).
2. Spread hazelnuts on a baking sheet so they don’t touch. Bake 15–20 min, until skins crack and turn shiny.
3. Transfer to a clean tea towel, cool, and rub off skins.
4. Melt milk chocolate in a bain-marie, adding a pinch of salt.
5. Blend hazelnuts into a paste, then add melted chocolate and blend again.
6. Stir in oil, mix, and let cool.
7. Refrigerate until malleable (up to 1 hour) and shape into 3 cm balls.

Prepare the cookies:

1. Preheat oven to fan 180 °C (gas mark 6). Line a baking sheet with baking paper.
2. Toast pecans in a single layer for 10 min. Cool on a tea towel.
3. Cream brown sugar and butter until pale and fluffy.
4. Mix in egg, flour, baking soda, and salt.
5. Add chopped dark chocolate and pecans, mixing lightly.
6. Shape dough into golf ball-sized portions.
7. Make a hole in each, insert a hazelnut paste ball, and seal.
8. Place on a non-stick baking sheet, spaced apart, and flatten slightly.
9. Bake for 15 min. Cool briefly (or eat warm!).

Ingredients

• 1 long red chilli
• 3 tbsp tomato purée
• 3 tbsp olive oil
• 3 garlic cloves
• 8 skinless chicken thighs
• 500g new potatoes
• 4 thyme sprigs
• 140g cubetti di pancetta (or smoked bacon lardons)
• 400g tomatoes (half cherry or baby plum, larger ones halved)

Method

1. Preheat oven to 200°C / 180°C fan / gas 6.
2. Prepare the paste:
   Halve the chilli and remove the seeds if desired.
   Blend the chilli, tomato purée, olive oil, and garlic in a small food processor.
3. Mix the paste with the chicken in a bowl.
4. Place the chicken and potatoes in roasting tin that can hold the chicken and potatoes in a single layer.
   Season with salt and pepper. Add the thyme sprigs and roast for 30 minutes.
5. Stir in the pancetta and roast for 15 minutes.
6. Add the tomatoes and roast for 15 minutes.
   The tomatoes should have softened and the chicken should be cooked through.

Ingredients:

• 115g unsalted butter, softened
• 100g light brown sugar
• 50g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 120g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 120g rolled oats
• 100g raisins

Method:

1. Preheat the oven
   Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a baking tray with parchment paper.
2. Cream the butter and sugars
   In a large bowl, beat together the butter, light brown sugar, and granulated sugar until light and creamy.
3. Add the wet ingredients
   Beat in the egg and vanilla extract until fully combined.
4. Mix the dry ingredients
   In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, and salt.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Add oats and raisins
   Fold in the rolled oats and raisins until evenly distributed.
7. Shape the cookies
   Using a tablespoon or your hands, scoop out the dough and shape into small balls. Place them on the lined baking tray, leaving space for spreading.
8. Bake
   Bake in the preheated oven for 10–12 minutes or until the edges are golden brown (the centres may look slightly underdone).
9. Cool and serve
   Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

Ingredients

150g salted butter, softened (or baking fat)
80g light brown muscovado sugar
80g granulated sugar
2tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Method

1. Preheat the oven to 170°C fan / gas mark 5, and line two baking sheets with non-stick baking paper.
2. In a mixing bowl, combine 150g of softened salted butter, 80g of light brown muscovado sugar, and 80g of granulated sugar. Beat until the mixture is creamy.
3. Add 2 teaspoons of vanilla extract and 1 large egg, and beat to incorporate.
4. Sift 225g of plain flour, ½ teaspoon of bicarbonate of soda, and ¼ teaspoon of salt into the bowl. Mix everything together using a wooden spoon.
5. Stir in 200g of plain chocolate chips or chunks until evenly distributed.
6. Using a teaspoon, scoop small portions of the mixture and space them well apart on the baking trays. This recipe should yield around 30 cookies, or 24 if placed in cupcake trays.
7. Bake for 8–10 minutes, until the edges are light brown and the centers remain slightly soft when pressed.
8. Allow the cookies to set on the tray for a couple of minutes, then transfer them to a cooling rack.

Ingredients

450g ground turkey
1/4 cup breadcrumbs (optional, for binding)
1 egg
Finely chopped onion
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard (optional)
1 tsp paprika
1 tsp dried oregano or thyme
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (for cooking)

Method

1. Prepare the Burger Mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs (if using), egg, onion, garlic, Worcestershire sauce, Dijon mustard, paprika, oregano, salt, and pepper.
   Gently mix the ingredients together using your hands or a fork until everything is well combined, but avoid overmixing to keep the burgers tender.
2. Form Patties: Divide the mixture into 4 equal portions and shape them into patties, about 1/2 inch thick. You can press a small indentation in the center of each patty to prevent puffing up while cooking.
3. Cook the Burgers: Heat the olive oil in a large skillet or on a grill over medium heat.
   Cook the turkey patties for about 4-5 minutes per side, until they are browned on the outside and reach an internal temperature of 74°C. Avoid pressing down on the burgers while cooking, as this can dry them out.
4. Assemble the Burgers: Toast your burger buns, if desired.
   Place the cooked turkey patties on the buns and add your favorite toppings such as lettuce, tomato, onion, pickles, and condiments.

Serves 4

Ingredients

200g dried orzo
200g frozen baby broad beans, defrosted and outer skin removed
200g frozen petits pois, defrosted
A knob of butter
1 tbsp oil
1 onion, very thinly sliced
2 garlic cloves, crushed
200g full-fat crème fraîche
1 tbsp chopped thyme leaves
juice and finely grated zest of 1 lemon
25g Parmesan cheese, coarsely grated
salt and freshly ground black pepper

To serve:
25g pine nuts, toasted
25g Parmesan cheese, coarsely grated

Method

1. Cook the orzo in boiling salted water according to the package instructions or until just tender, then drain. In a separate pan, boil the broad beans and petits pois for 2–3 minutes, then drain and rinse.
2. Meanwhile, heat the butter and oil in a large frying pan. Once the butter has melted, add the onion and sauté over high heat for 2–3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes, or until softened. Add the garlic, increase the heat, and cook for an additional minute.
3. Stir in the crème fraîche, then add the cooked orzo, beans, and peas, heating everything gently together. Mix in the thyme, lemon juice, lemon zest, and Parmesan, stirring to combine. Season to taste with salt and pepper.
4. Transfer to a serving dish and sprinkle with pine nuts and additional grated Parmesan before serving.

This recipe yields 12 Yorkshire puddings.

Ingredients

• 140g plain flour
• 4 large eggs
• 200ml milk
• ¼ tsp salt
• 2 tbsp vegetable oil (or beef dripping)

Method

1. Preheat the oven to 220°C (fan 200°C) or gas mark 7.
2. Prepare the batter by sieving the flour and salt into a bowl.
3. Whisk the eggs into the flour until fully combined.
4. Gradually add the milk while continuing to whisk, creating a smooth, lump-free batter.
5. Heat the oil or beef dripping in a muffin tin by placing it in the oven for around 5 minutes until very hot.
6. Pour the batter into the heated muffin tin, filling each section about halfway.
7. Bake in the oven for 20-25 minutes until the Yorkshire puddings are risen, golden, and crisp.
8. Serve immediately

Ingredients

1 tbsp vegetable oil
1 onion, roughly chopped
4 garlic cloves, finely chopped
thumb-sized piece fresh root ginger, peeled and grated
1 tsp garam masala
½ tsp cumin
½ tsp turmeric
1 fresh red chilli, roughly chopped
2 x 400g tins chopped tomatoes
400g tin coconut milk
½ butternut squash, seeds removed, chopped into 2cm/½in pieces
400g tin chickpeas
fresh coriander leaves
150g/5oz basmati rice
salt

Method

1. Heat the oil in a large saucepan, then add the onions, garlic, and ginger. Sauté over medium heat for 5 minutes. Stir in the garam masala, fresh red chili, cumin, and turmeric, and cook until the onions are softened.
2. Add the tomatoes and coconut milk to the pan, bringing the mixture to a boil. Then, stir in the squash and chickpeas. Lower the heat, cover with a lid, and simmer for 30–40 minutes, checking occasionally and adding water if necessary.
3. After 30 minutes, remove the lid and continue to cook for another 15 minutes until the sauce thickens.
4. Rinse the rice in a large bowl by covering it with water, carefully discarding the water, and repeating until the water runs clear.
5. Transfer the rinsed rice to a saucepan, add 500ml/18fl oz of water, season with salt, and bring to a boil. Reduce the heat to the lowest setting, cover with a lid, and cook for 10 minutes. Afterward, remove the rice from the heat and let it stand with the lid on for another 10 minutes.
6. Serve the curry with the rice, garnished with fresh coriander.

Ingredients

3tbsp olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, crushed
3tbsp red chilli pesto, sundried tomato pesto or vegan alternative
coriander
beans, drained and rinsed
tomatoes
halloumi, sliced
coriander, finely chopped
garlic bread, to serve (optional)

Method

1. In a frying pan, heat 2 tablespoons of oil over medium heat. Add the onion and pepper along with a pinch of salt, and sauté for 10 minutes or until softened. Stir in the garlic, pesto, and ground coriander, cooking for an additional minute. Then add the beans and tomatoes along with ½ can of water, bringing the mixture to a simmer and cooking uncovered for 10 minutes.
2. In a separate frying pan, add the remaining oil and heat over medium. Fry the halloumi for 2 minutes on each side, or until golden brown.
3. Taste the bean mixture for seasoning, then spoon it into deep bowls. Top with the halloumi and sprinkle with chopped coriander. Serve with garlic bread, if desired.

Serves 4.
This can be halved to serve 2, “rounding up” to two eggs

Ingredients

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Method

1. Bring a large saucepan of water to a boil.
2. Finely chop 100g of pancetta, ensuring to remove any rind. Grate 50g of pecorino cheese and 50g of Parmesan, mixing them together.
3. In a medium bowl, beat 3 large eggs and season with a little freshly grated black pepper. Set aside along with the other ingredients.
4. Once the water is boiling, add 1 teaspoon of salt and 350g of spaghetti. When the water returns to a boil, cook the spaghetti at a steady simmer, covered, for 10 minutes or until al dente (just cooked).
5. Crush 2 peeled garlic cloves with the flat side of a knife to bruise them.
6. While the spaghetti is cooking, fry the pancetta with the garlic. In a large frying pan or wok, melt 50g of unsalted butter. Once melted, add the pancetta and garlic.
7. Cook on medium heat for about 5 minutes, stirring often, until the pancetta is golden and crispy. Remove the garlic with a slotted spoon and discard it.
8. Keep the heat under the pancetta low. When the pasta is ready, lift it from the water using a pasta fork or tongs and add it to the frying pan with the pancetta. It’s fine if a bit of water splashes into the pan—this is desired. Don’t discard the pasta water just yet.
9. Mix most of the cheese into the eggs, reserving a small handful for later.
10. Remove the pan with spaghetti and pancetta from the heat. Quickly pour in the egg and cheese mixture. Using tongs or a long fork, lift the spaghetti to mix it well with the egg mixture, which should thicken without scrambling, coating the pasta evenly.
11. Add extra pasta cooking water, a few tablespoons at a time, to keep the dish saucy. You want it moist, not wet. Season with salt if needed.
12. Twist the pasta onto a serving plate or bowl using a long-pronged fork. Serve immediately, garnished with the reserved cheese and a grating of black pepper. If the dish dries out before serving, splash in some more hot pasta water to restore its glossy texture.