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Ingredients ½ a bunch of fresh thyme 2 cloves of garlic 1 x 450 g jar of roasted red peppers 1 handful of hazelnuts 1 handful of freshly grated pecorino cheese extra virgin Method Pick the thyme leaves, peel the garlic and drain the peppers. Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic. Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.

Ingredients ½ a bunch of fresh thyme 2 cloves of garlic 1 x 450 g jar of roasted red peppers 1 handful of hazelnuts 1 handful of freshly grated pecorino cheese extra virgin olive oil Method Pick the thyme leaves, peel the garlic and drain the peppers. Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic. Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.

pepper Ingredients ½ a bunch of fresh thyme 2 cloves of garlic 1 x 450 g jar of roasted red peppers 1 handful of hazelnuts 1 handful of freshly grated pecorino cheese extra virgin olive oil  Method Pick the thyme leaves, peel the garlic and drain the peppers. Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic. Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.

beeef crispy Ingredients 1 tablespoon unsalted peanuts 2 cloves of garlic 5cm piece of ginger sesame oil 2 star anise 200 g lean minced beef 1 teaspoon runny honey 1 teaspoon fish sauce 1 teaspoon low-salt soy sauce 2 limes 150 g brown rice noodles 2 spring onions 1 fresh red chilli 200 g fresh mixed salad veg , such as round lettuce, carrot, radishes, cress, spinach 4 sprigs of fresh coriander Method Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger. Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dr...

Ingredients 2 cloves of garlic 1 fresh red chilli 1 head of spring greens 400 g dried spaghetti extra virgin olive oil 1 large unwaxed lemon Parmesan cheese Method Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes. Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour. Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest. Drain the pasta and add it to the pan with a splash of the water it was cooked in. Squeeze over the lemon juice and serve topped with a drizzle of oil and a wispy pile of finely grated Parmesan.

currry Ingredients 2 onions 4 cloves of garlic 5 cm piece of ginger 2 yellow peppers 1 organic chicken stock cube 1-2 fresh red chillies ½ a bunch of fresh coriander , (15g) 1 teaspoon runny honey 1 level teaspoon ground tumeric 2 teaspoons curry powder 8 free-range chicken drumsticks olive oil 1 x 400 g tin of chickpeas 1 teaspoon tomato purée 1 mug of basmati rice , (320g) 1 lemon fat-free natural yoghurt , optional Method Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, lea...

tandori chicken Ingredients 4 cloves of garlic 1-2 fresh red chillies 7 cm piece of ginger ½ a lemon 200 g low-fat natural yoghurt 1 teaspoon ground cinnamon 1 heaped teaspoon ground cumin 1 teaspoon ground coriander 1 heaped teaspoon paprika 12 higher-welfare chicken thighs and drumsticks , (1.5kg) groundnut oil 900 g broccoli 1 tablespoon garam masala ½ a bunch of fresh coriande Method Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl. Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine. Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature. P...

Ingredients 60 g small cooked prawns 2 tbsp tarragon , finely chopped 1 tbsp olive oil , plus extra for greasing 1 large free-range egg , beaten 2 tbsp milk plain flour , for dusting 500 g puff pastry , halved 1 kg whole sea bass , filleted (ask your fishmonger to do this) green salad , to serve FOR THE SALSA VERDE: 1 small bunch of basil , leaves picked 1 small bunch of mint , leaves picked 1 small bunch of flat-leaf parsley , leaves picked 2 cloves of garlic 6 cornichons 2 tbsp capers , drained 5 tbsp anchovy fillets , drained 5 tbsp olive oil 1 tbsp red wine vinegar Method Recipe by Andy Harris A great alternative to Turkey this Christmas – or for any roast meat – this fish recipe is a guaranteed show-stopper Preheat the oven to 220ºC/450ºF/gas 7. Combine the prawns, tarragon and olive oil in a small bowl and season generously. For the egg wash, whisk the egg and milk in a small bowl and set aside. Lightly flour a work surface and roll...

Ingredients 12 scallops , roe attached and shells reserved, from sustainable sources 100 g fresh white breadcrumbs ANCHOVY, MINT & CORIANDER DRESSING ½ a bunch of fresh coriander , (15g) ½ a bunch of fresh mint , (15g) 10 anchovies in oil , from sustainable sources 200 ml rapeseed oil 1-2 limes TAP FOR INGREDIENTS Method Preheat the grill to full whack. To make the dressing, chop the coriander and mint leaves, then blitz with the anchovies for 1 minute. Add the oil and squeeze in 25ml of the lime juice and blitz for another minute. Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each. Lay them on a baking tray and place on a high shelf under the grill. Cook for 3 to 4 minutes, then remove and top with a sprinkling of breadcrumbs. Place back under the grill, on a low shelf, for a further 2 to 3 minutes, or until golden, and serve immediately.

herb salad Ingredients 6 big handfuls mixed greens, leaves and herbs olive oil 2 cloves garlic , peeled and sliced sea salt freshly ground black pepper extra virgin olive oil 1 lemon , juice  Method This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender. Blanch the cabbage leaves and chard to perfection in a pot of salted ...

Ingredients 6 big handfuls mixed greens, leaves and herbs olive oil 2 cloves garlic , peeled and sliced sea salt freshly ground black pepper extra virgin olive oil 1 lemon , juice of Method This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender. Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water f...

Ingredien 200 g blanched hazelnuts 200 g Medjool dates 400 g porridge oats 2 teaspoons vanilla extract 3 heaped tablespoons quality cocoa powder 1 orange FOR EACH PORTION 200 ml coconut water 1 heaped tablespoon Greek yoghurt 80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange 1 pinch of ground cinnamon or quality cocoa powder , (optional) Method Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor. Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use. When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s ...

Ingredients 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources 2 large free-range eggs 2 teaspoon sweet smoked paprika 250 g wholemeal bread 30 g Cheddar cheese extra virgin olive oi Method Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! I like to use salmon but, of course, white fish works well, too. Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray. Coat each fish portion in the egg mixture, let any excess drip off, th...

Ingredients 300ml almond milk 1 teaspoon vanilla extract 75 g blanched almonds 100 g buckwheat flour 100 g rice flour 2 level teaspoons baking powder 1 ripe banana olive oil 350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries 1 sprig of fresh rosemary maple syrup 4 tablespoons Greek yoghurt , optional Method Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth. Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until g...

shake Ingredients 20 stoned dates 250 ml milk 1 small handful ice cubes 1 pinch ground cinnamon Method Just chuck the dates into a liquidizer with the milk and blitz until smooth. Add the ice cubes and the ground cinnamon and whiz again. Serve straight away in tall glasses.

grapes Ingredients ½ a grapefruit 1 apple 3 medium carrots Method Peel the grapefruit, and quarter the apple. Push the grapefruit, carrots and apple through a juicer, straight into the glass. Stir well before serving.

mangooo Ingredients 2 large ripe mangoes 150 ml semi-skimmed milk 1 lime Method Remove the skin and cut the juicy flesh off the mangos, then place in a blender or food processor, along with any juice left on the chopping board. Pour in the milk, finely grate in the lime zest and squeeze in the juice. Add 1 handful of ice cubes, then pick in the mint leaves and blitz until smooth. Taste, and add a little honey, if needed, then give it another quick blitz, before pouring into glasses and serving.

color full smothie Ingredients FOR THE GREEN SMOOTHIE 1 banana 200 g baby spinach 250 ml fresh apple juice 1 lime FOR THE PURPLE SMOOTHIE 2 pears 150 g frozen blueberries 100 ml fresh apple juice FOR THE ORANGE SMOOTHIE 2 cm piece of ginger 1 carrot 200g frozen mango 200 ml fresh orange juice 1 lime FOR THE WHITE SMOOTHIE 1 banana 3 tablespoons ground almonds 250 ml milk runny honey ,  Method FOR THE GREEN SMOOTHIE 1. Peel the banana and cut into nice big slices on a chopping board – ideally you want to use frozen bananas, so try to remember to do this the day before. 2. Put the banana and spinach in a blender and pour in the apple juice. 3. Cut the lime in half and squeeze all the lime juice into the blender. 4. Secure the lid and blitz until smooth, then serve. FOR THE PURPLE SMOOTHIE 1. Remove the stalks from the pears, then use a knife to cut into quarters, removing and discarding the cores. 2. Put the pears and blueberries in a bl...