Directions

• Preheat grill to high. 
• For fruitiness, mix the cranberry sauce with 3 tbsp boiling water until smooth and pourable.
• Spread the tortilla chips onto a large baking tray or ovenproof dish in an even layer. Top with the turkey, pigs in blankets, stuffing and cheese then grill for 5-8 mins until the cheese is golden and bubbling.   
• Spoon over the crème fraiche, drizzle with the cranberry sauce and sprinkle with pecans for crunch. Serve with parsley for added freshness.

Directions

• Bring a large pot of water to a boil and add 2 tablespoons of salt. Add pasta and cook until just al dente, between 5-7 minutes. Drain, but reserve about 1 cup of the pasta water. Set aside pasta and reserved pasta water.
• In a large heavy-bottomed pot over medium heat, add the oil and heat until shimmering. Working in batches, add chicken in 1 layer and cook until browned on all sides, about 4 to 5 minutes. Transfer chicken to a plate.
• Add onion and cook until translucent, about 5 minutes. Stir in hot (or sweet) peppers and bell peppers, and cook until softened, about 5 minutes more. Add garlic and chili flakes (if using), and cook until just fragrant, about 1 minute.
• Pour in the white wine, and deglaze the pan by scraping up any browned bits. Allow to cook for 2 to 3 minutes. Add tomato puree, and stir until everything is combined. Bring to a boil, lower heat, and simmer for about 7 minutes.
• Add the chicken to the pan and allow to cook for an additional 3 to 4 minutes, just until the chicken is cooked through. Stir in the Parmesan and allow it to melt into the sauce. Season to taste with salt and pepper.
• Add the pasta and ½ cup of pasta water to the pan. Stir until the sauce is cohesive, adding more pasta water as needed to loosen the sauce. Simmer for 1 to 2 minutes, or until the pasta has reached the texture you desire.
• Serve in bowls, and garnish with more cheese and basil.

Directions

• Melt 50g of the butter in a heavy-based, deep, lidded frying pan, then gently cook the onion for 10 minutes until softened but not coloured.
• Bring the stock to the boil in another pan, then turn down the heat to a simmer.
• Add the rice to the butter and cook, stirring, for 3-4 minutes to coat the rice and toast the grains. Pour in the wine then bubble until it has been completely absorbed before stirring in the saffron. Add the stock a ladleful or two at a time, stirring the rice from the bottom of the pan as you go. When each ladle of stock has been absorbed, add the next ladleful. Continue this for around 15 minutes. The risotto is ready when the grains are soft and have lost any chalkiness, but still have a little bite to them (you might not need all of the stock).
• Beat in the remaining butter and the parmesan, and season with white pepper. Put on a lid and let the risotto sit for 2 minutes, then serve in warm bowls with a scattering of chives.

Directions

• Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
• In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
• Add the coconut milk and taste and add more salt if necessary.
• Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.  Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
• Taste and adjust salt and squeeze with lime.
• To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
• Drizzle with a little olive oil if you like.

Directions

• Add all ingredients in a non-stick pan.
• Bring to a gentle boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• Transfer all contents to a blender and whiz until everything becomes a smooth liquid.
• Place the smooth liquid back to the pan and bring to a gentle boil. Simmer for 5-10 minutes, stirring almost continuously.
• The sauce is ready when it thickens. Allow to cool slightly, then transfer to a clean jar or glass bottle.
• Keep refrigerated and consume within 2 weeks.

Directions

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

Directions

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Directions

• Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
• Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

Directions

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency.
• Beat the eggs in a jug, then tip into the processor and pulse to a soft dough – if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn’t need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.

Directions