Serves 4-5

Ingredients:

1 tbsp butter or olive oil

2 garlic cloves, crushed

5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped

3 x 400g cans plum tomatoes

500ml vegetable stock

1 tsp sugar, any type, or more to taste

142ml pot soured cream

125g pot fresh basil pesto

Basil leaves , to serve

Method:

1. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
   
2. Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
   
3. Eat and enjoy
   

{Upside down apple tart}

Ingredients

125g of puff pastry

Egg wash

25g of butter

50g of sugar

2 Bramley apples

Best Served with a scoop of vanilla ice-cream/ a drizzle of

Single/ double cream or some vanilla custard

Method

1. Peel apples and thinly slice.
   
2. Make a caramel sauce by caramelising sugar and butter, put on a medium heat. Make sure that the sugar has caramelized. Avoid burning caramel.
   
3. Pour sauce into oven dish and carefully arrange the apples with out burning your fingers.
   
4. Gently press done on the apples before putting it in the oven for 5 -8mins checking on it encase it burns. Role out pastry 1cm thick and cut out then shape of the dish 2cm bigger. Take apples out of the oven and cover the apples with the pastry and lightly brush with egg wash. Put back in the oven until golden after flip over.
   
5. Serve with vanilla custard, vanilla ice-cream or single/ double cream. If there is any caramel left drizzle over the top for decoration.
   

Eat and enjoy

Serves 4

Ingredients:

1 large, ripe mango, peeled and cut into long, thin slices

100g rocket

1 red onion, finely sliced

1 packet on the vine cherry tomato, snipped into small sections

Extra-virgin olive oil a small drizzle

1/2 lime, a good squeeze of juice

Salt and freshly crushed black pepper to taste

Method

Combine all the ingredients into a large salad bowl, toss and serve.

Eat and enjoy

Prep 10 mins, Cook 20 mins

Serves 4-6

Ingredients:

2 tbsp olive oil

2 large red onions , trimmed at the root and cut into thin wedges

2 tbsp light muscovado sugar

2 tbsp balsamic vinegar

375g sheet ready-rolled puff pastry

100g feta cheese , crumbled

175g black olives , pitted and chopped

1 tbsp extra-virgin olive oil

Salt to taste
Method:

1. Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
   
2. Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
   
3. Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
   
4. Eat and enjoy
   

Ready in 1 hour

serves 6

Ingredients:

250g pack shortcrust pastry, fresh or frozen

25g butter

1 tbsp olive oil

2 onions, sliced

1 medium potato, peeled and sliced

2 garlic cloves, crushed

2 tbsp fresh thyme leaves

140g goat’s cheese, broken into pieces

3 eggs

200g carton crème fraîche, half fat is fine

100g bag rocket to serve, optional

Salt to taste
Method:

1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
   
2. Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat’s cheese and spread out evenly.
   
3. Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.
   
4. Eat and enjoy
   

Lamb stew

   {With mushrooms and carrots}

Prep time 1hr 5mins

Ingredients:

serves 4

1 large onion

2 large carrots

250g of button mushrooms

2 large potatoes

8 boneless lamb chump chops/ Halal {Optional}

410g of canned tomatoes, crushed

¼ cup of lemon juice

½ teaspoon of dried oregano leaves

1 table spoon of chicken stock

½ a cup of tomato paste

Method:

1. Pre heat oven to 180OC{350OF}
   
2. First chop onion and carrots, cut mushrooms in half
   
3. Cut each potato into cubes.
   
4. Trim fat from chops and throw away
   
5. Put chopped vegetables, canned
   Tomatoes and chops into a casserole
   dish.
   
6. Mix lemon juice, oregano, stock powder
   + Tomato paste in a jug. Pour over meat +
   Vegetables
   
7. Put lid on or cover with foil. Bake for
   50-60 minutes.
   
8. Remove lid or foil, stir the casserole, and
   bake for 20 minutes more. Serve hot and
   finally eat and enjoy.

Prep 15 mins, Cook min 1 hr 35 mins Plus chilling

Serves 12

Ingredients:

•    500g pack shortcrust pastry

•    1 whole nutmeg , for grating

•    4 large eggs

•    140g golden caster sugar

•    300ml double cream

•    300ml whole milk

•    1 vanilla pod , seeds scraped out

Method

1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
   
2. Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it’s ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.
   
3. Best served drizzled with single cream {optional}
   

Eat and enjoy

Ingredients:

.4 big potatoes

.1 onion

.6 eggs

.Olive oil

.Salt for taste

.salad leaves

Utensils

Peeler, sharp knife, deep frying pan,

Method:

1. Peel, wash and cut the potatoes into thin slices. Add salt to them.
   Heat well the oil in a deep frying pan (quite a good quantity), and add the potatoes.
   
   
2. To fry, stir the potatoes and lower the heat. They must be well cooked not only fried. Stir occasionally so that they don’t get burnt. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.
   

1. Add the potatoes to the egg and mix well but carefully if you don’t want to break the potatoes too much. Put some olive oil in the frying pan, so that its bottom is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture.
   
   
2. Lower the heat in Oder not to burn the omelette and shake the pan gently as you move the mixture, so that nothing sticks to the bottom.
   
   
3. Once the lower side of the omelette seems to be cooked, use a large plate to turn it over. Put it again in the pan so that it is cooked on the other side.
   
4. When it is finished, put it on a plate.
   
5. Best served with a green salad with a vinaigrette and a garnish of chopped parsley
   

   Eat & enjoy
   

makes 12

Ingredients:

4 sheets of filo pastry

50g butter, melted for brushing

150g pack hot-smoked salmon, flaked

1 Jar or pack hollandaise sauce

Method:

1. Heat the oven to 180C/fan 160C/gas 4. Lay 2 filo sheets on the work surface side by side and brush with butter, then lay the other 2 sheets on top and brush again. Cut each into 6 squares (you may have some trimmings left).
   
   1. Brush a mini muffin tin with butter and push a filo square into each. Bake for 5 minutes or until crisp. Lift the tart cases carefully from the tin and fill each with some salmon and spoon over some hollandaise.
      
   2. Eat and enjoy
      

Ingredients

1 haddock fillet 150g

½ a baking potato

40g of plain flour

120ml of sparkling water

2 pinch’s of salt

Vegetable oil

Freshly ground black pepper

A lemon wedge for garnish

Method

1. First peel the potato and cut it into thick chip slices.
   
2. Then get a pan and fill it up with roughly 2-5 Ladles of oil depending on your size pot leave to warm up.
   
3. Add potatoes into frying pan, when they are ¾ cooked take them out and put in a dish to rest for 2mins. Put fish into fridge
   
4. After put chips back in pan, to go golden.
   
5. Make batter by putting your flour, water and salt whisk together until smooth. Dip fish into batter and put in pan to cook until golden brown on both sides.
   
6. Drain fish and chips on kitchen towel. Serve on a plate with sauce and a sprinkle of salt and pepper if needed serve with some steamed peas and with a wedge of lemon, eat and enjoy
   

   This recipe serves 1 but you can easily double it