Serves 4

Ingredients

For the pasta:

• 200g 00 flour
• 100g Durum wheat semolina flour
• 3 eggs
• 1 egg, to seal
• Durum wheat semolina flour for dusting pasta dough

For the filling:

• 1 clove garlic, finely sliced
• 40g fresh grated Parmesan
• 400g fresh spinach leaves
• 250g ricotta
• 1 egg yolk
• A pinch of fresh grated nutmeg to taste

For the tomato butter sauce:

• 4 fresh plum tomatoes
• 1 clove garlic, finely sliced
• Small bunch fresh basil
• 125g butter, diced and cold
• Lump of fresh Parmesan for shavings
• Extra virgin olive oil
• Salt and pepper

Method: How to make Salvo’s spinach and ricotta ravioli with tomato butter sauce

1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.
2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.
3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.
4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.
5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.
6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.
7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.

Serves 4

Ingredients

For the filling:

• 100g white crab meat, picked
• 100g 50/50 white crab meat and brown crab meat, picked
• 100g ricotta
• ½ large white potato, cooked in seafood stock with one clove of garlic, mashed
• Flat leaf parsley, finely chopped to taste
• Fresh nutmeg to taste
• 1 tbsp of dry white breadcrumbs, if needed to dry mixture
• 1 egg, to bind

For the pasta dough:

• 250g 00 flour
• 250g semolina flour
• 4 whole eggs

For the saffron and cream sauce:

• Pinch of saffron
• 200ml double cream
• Flat leaf parsley chopped to garnish
• 2 large ripe plum tomatoes – peeled, de-seeded and diced
• Salt and freshly ground black pepper

Method: How to make Prosecco’s crab ravioli with saffron sauce

1. Mix up the cooked crab meat with the ricotta, potato cooked in fish stock, parsley and freshly grated nutmeg. Season to taste and if the mixture is still very moist and not holding its shape on a spoon add a small amount of breadcrumbs. Use a little egg to bind if necessary. Season with salt and pepper and spoon into a piping bag ready to use.
2. For the pasta, mix the sieved flours into a large bowl. In a separate bowl beat 4 eggs and combine with the sieved flour and mix together to form a dough. Take the dough onto a floured board and knead until a smooth texture is achieved, then wrap in cling film and refrigerate for 30 minutes.
3. Once the dough has rested roll it out and pass through a pasta machine – starting with the thickest setting first, working your way down to the thinnest setting to form two thin sheets of pasta. Dust the sheets with flour to stop them from sticking together.
4. Once you have two equal sheets of pasta pipe a cherry tomato size ball of the filling along one pasta strip with plenty of space between, and then lay the second sheet of pasta on top and press out all the air from around the filling to form a water tight seal that will stop the ravioli from bursting in the boiling water. Cut out 12 ravioli with a fluted pastry cutter, approximately 2”/5cm diameter, and place on a tray dusted with semolina flour.
5. Put a large pan of salted water on the hob to boil. In a separate pan warm the saffron gently and add the double cream, season with salt and pepper and allow to heat through for 3 -4 minutes. Whilst the sauce heats through place the ravioli in the large pan of boiling salted water and cook for 2-3 minutes until the pasta is cooked but still al dente.
6. Drain the cooked ravioli and serve 3 ravioli per person, spoon over the sauce and garnish with the diced tomato and a pinch of freshly chopped parsley.

1. First, make the pitta dough. Mix the flour, salt and yeast together in a large bowl. Make a well in the centre and pour in the extra virgin olive oil and most of the water. Stir to bring the mixture together into a ball, adding a little more water as necessary to get a soft, but not sticky, dough. Tip out onto a lightly floured surface and knead for 10 minutes until smooth. Put the dough in a lightly oiled clean bowl, cover with cling film and leave to rise in a warm place for about 2 hours.

2. To make the taramasalata, tear the bread into small pieces, place in a bowl, pour over the milk and set aside to soak. Cut away any hard bits of skin from the cod’s roe, then place the roe in a food processor along with the garlic, lemon juice and a good grinding of pepper. Add the soaked bread and blend to a smooth paste. With the motor running, gradually trickle in the light olive oil through the funnel. Taste and adjust the seasoning with salt and pepper and add a touch more milk if the taramasalata seems too oily. Spoon into a bowl.

3. When the pitta dough has roughly doubled in size, punch it down and knead briefly on a lightly floured surface for a minute. Divide into 12 equal pieces and shape into balls. Leave to prove in a warm place for 15 minutes. Meanwhile, preheat the oven to 200°C/Fan 180°C/Gas 6 and put 2 lightly oiled baking trays inside to heat. Roll each dough ball out into an oval, 2–3mm thick. Transfer to the warmed baking trays and bake in the oven for 6–8 minutes until puffed up and light golden in colour.

4. Drizzle a little extra virgin olive oil over the surface of the taramasalata before serving, with the warm pitta breads.

Serves 2
Ingredients

• 2 pigeon breasts
• 200g good black pudding
• 100g pancetta, cut into lardons
• Splash of sherry vinegar
• 2 large handfuls of salad leaves

For the vinaigrette:

• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper
• Crusty bread to serve

Method: How to make wood pigeon salad with bacon and black pudding

1. Season the pigeon breast with oil, sea salt and freshly ground pepper. Heat a heavy based frying pan until hot. Add the pigeon breasts skin side down and fry for about 1 minute each side. They should feel slightly springy when pressed, transfer to a plate to rest.

2. For the vinaigrette whisk together the olive oil, sherry vinegar, seasoning and a squeeze of lemon juice. Spoon a little of the vinaigrette on the resting pigeon breasts then cover them with foil to keep warm.

3. Tip out the excess oil from the pigeon pan and add the pancetta. Cook the pancetta for a couple of minutes, then crumble in the black pudding. Cook them together for 3 – 4 minutes until crispy. Deglaze the pan with sherry vinegar and allow to cook out for around a minute. Drain the contents of the pan through a sieve and rest on kitchen paper.

4. Place the salad leaves in a large bowl and drizzle over most of the remaining vinaigrette. Add the bacon and black pudding mix and toss together.

5. Arrange the salad onto serving plates. Slice the pigeon breast thickly into approx 4 even pieces, arrange on top of the salad leaves , drizzle the juices from the cooking pan over the pigeon along with a final touch of reserved vinaigrette. Serve with crusty bread.

Serves 4
Ingredients

• 1 thyme sprig
• 1/2 lemon, sliced
• 300g salmon fillet
• 300g smoked haddock fillet
• 400g La Ratte, Charlotte or other waxy potatoes
• 2 tbsp olive oil
• Finely grated zest of 1 large lemon
• 2-3 tbsp lemon juice
• Sea salt and freshly ground black pepper
• Handful of flat leaf parsley, chopped
• Handful of chervil, chopped
• 3 tbsp plain flour
• 2 medium eggs, lightly beaten
• 50g Japanese panko breadcrumbs
• 2 tbsp olive oil

For the anchovy dressing:

• 2 tbsp capers
• 2 shallots, peeled and finely chopped
• Bunch of flat leaf parsley, leaves chopped
• 4 marinated anchovies, chopped
• 4 tbsp extra virgin olive oil

Method: How to make fishcakes with anchovy dressing

1. Add the thyme, lemon slices and salmon to a wide pan of simmering salted water and poach for a minute. Slide in the smoked haddock and poach for another 4–5 minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones

2. Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer.

3. Mix the potato, olive oil, lemon zest, parsley, chervil and lemon juice into the flaked fish. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for 2 hours to set the shape.

4. To cook, heat the oven to 180˚C/Gas 4. Heat a thin layer of oil in a wide ovenproof frying pan. Fry the fish cakes for 2–3 minutes until golden brown, then flip over and fry the other side for 1–2 minutes. Finish cooking in the oven/grill for 5–7 minutes.

5. Make the dressing by gently warming all the ingredients together in a pan for 3–4 minutes. Spread a generous spoonful of dressing on each warm serving plate and rest a fishcake in the centre. Serve immediately.

Serves 6
Ingredients

• 200g frozen peas
• 200g frozen corn kernels
• 2 sticks celery, sliced
• 3 small carrots, sliced and quartered
• 500g egg noodles
• 4 x 185g cans of tuna in water, drained
• 2 x 295g tins condensed cream of chicken soup
• 60g breadcrumbs
• Approx 50g Monterey Jack cheddar cheese, sliced
• Approx 50g cheddar cheese, sliced
• 1 bag salted potato crisps, lightly crushed
• Olive oil
• Freshly ground black pepper

Method: How to make Meat’s tuna casserole surprise

1.Preheat the oven to 200˚C.

2.Boil the peas, corn, celery and carrots in separate pans of salted water until just becoming tender. Drain the vegetables and then sauté with a little olive oil until cooked through. Remove from the heat.

3.Meanwhile cook the noodles according to instructions and drain.

4.Flake the tinned tuna into the sautéed vegetables. Pour over the condensed soup and mix thoroughly. If the mixture is a little thick add a tablespoon of water to thin it out. Season with freshly ground black pepper.

5.Layer half the noodles into the bottom of a large casserole dish. Spoon half of the tuna mixture on top and repeat the layers. Sprinkle the breadcrumbs on top and cover with a mixed layer of the Monterey Jack and normal cheddar. Finish with a generous sprinkling of crushed crisps.

6.Bake for 20 – 30 minutes until the dish is heated through and the cheese has melted.

Serves 4–6
Ingredients

• 1 iceberg lettuce
• 4 duck breasts, about 175g each
• 1/4 tsp Szechuan peppercorns
• 1/2 tsp black peppercorns
• 1/2–1 tsp five-spice powder
• Pinch of sea salt
• Olive oil to drizzle
• 5–6 tbsp hoisin sauce
• 1 cucumber
• 2 spring onions
• 1 tbsp sesame seeds, to sprinkle

Method: How to make stir-fried duck in lettuce cups

1.For the lettuce cups, remove the outer layers from the lettuce until you get 4–6 neat whole leaves. Trim around each leaf with scissors to neaten the edges, so that they resemble cups. Place one on each individual serving plate.

2.Remove the skin and fat from the duck breasts then slice the flesh into thin strips. Put the peppercorns, five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck slices and toss to coat each strip well.

3.Halve the cucumber and scoop out the seeds then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal.

4.Heat a wide, non-stick frying pan until hot and you can feel the heat rising above the pan, add a tiny drizzle of olive oil then add the duck and stir-fry for 2 minutes. Add the spring onions and hoisin sauce and toss well to coat. Stir-fry for another minute until the duck is just cooked through. Toss with a handful of cucumber strips.

5.Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds. Serve immediately.

Ingredients

Veggie korma

• 5cm piece of fresh root ginger, peeled and chopped
• 4 garlic cloves, peeled
• 2 banana shallots, roughly chopped
• 3 tbsp flaked almonds
• 4 tbsp groundnut oil
• 1 tbsp mustard seeds
• 1 medium cinnamon stick
• 1 star anise
• Handful of dried curry leaves
• 1 medium sweet onion, finely chopped
• 2 tbsp ghee
• 1 tsp ground coriander
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tbsp Garam Masala
• 1 small aubergine, finely diced
• 1 small butternut squash, peeled, deseeded and finely diced
• 1 small courgette finely diced
• 500ml vegetable stock
• 200g puy lentils (blanched in vegetable stock)
• 3 lime leaves
• 400ml coconut milk
• Juice of 1/2 a lemon
• 100g fresh spinach, finely sliced
• Salt and pepper
• Handful of chopped coriander

Chapatti

• 400g atta flour (a mix of 200g wholemeal flour and 200g plain flour sifted together)
• 2 tbsp groundnut oil
• 290ml tepid water
• 1 tsp fine sea salt
• Plain flour, for dusting

Method: How to make Gordon’s veggie korma

1. Put the ginger, garlic, shallot, almonds and 1 tbsp of groundnut oil into a food processor and blend until you have a smooth paste. Set aside.

2. Pour the remaining oil into a wide, preferably non-stick, saucepan and place over a moderate heat. When the oil is hot, add the mustard seeds, cinnamon, star anise and dried curry leaves. Once the mustard seeds start to pop, add the onion. Stir and fry until the onion starts to turn golden brown.

3. Next add the ghee. Once it has melted, add the remaining dry spices and cook until they release their aroma. Stir in the paste made before, then the butternut squash, aubergines and courgettes. Sauté the vegetables while stirring constantly for a couple of minutes.

4. Once the pan starts to dry out, pour in the vegetable stock, along with the lentils and lime leaves. Cook for 20 minutes to allow the flavours to infuse. Add the coconut milk, lemon juice and spinach and cook for a further 5 minutes. Just before you are ready to serve, check for seasoning then stir in the coriander.

5. To make the chapattis measure the atta flour into a mixing bowl and make a well in the centre. Pour the oil and water into the well then mix to a soft, pliable dough.

6. Turn out onto a floured surface, knead for 5 minutes then place in an oiled bowl. Cover and leave to rest for 30 minutes.

7. Take a small handful of the dough and dust with flour. Roll it out on a floured surface until doubled in size. Heat a dry griddle or a heavy based frying pan over a medium heat. Add the chapatti to the pan and cook on one side until it starts to puff up. Then turn it over and cook on the other side. (Cooking should be quick to ensure that the chapatti remains soft).

• 650ml chicken stock
• 200g risotto rice, such as Carnaroli, Arborio or Vialone Nano
• 2 banana shallots, finely chopped
• 3 tbsp olive oil, plus extra for sautéing and serving
• 50ml dry white wine
• 50g cold butter, diced
• 1 tbsp broad bean and pea puree (see recipe below)
• 1 tbsp mascarpone
• 1 tbsp freshly grated Parmesan
• 1-2 tsp lemon zest
• 50ml double cream
• Basil and pea cress, to garnish
• 100g shelled broad beans, cooked
• Sea salt and freshly ground black pepper

Broad bean and pea puree

• 100g fresh or frozen broad beans, podded and shelled
• 100g fresh peas, podded
• 25g butter
• Sea salt and freshly ground black pepper

Method: How to make Broad bean and scallop risotto

1. Pour 250ml chicken stock in a saucepan and bring to the boil. Tip in the rice and blanch for 4 minutes. Drain well, cool and set aside for later. Reserve the remaining stock.

2. In a medium saucepan, gently sauté the shallots in the oil for about 2 minutes or until softened. Stir in the wine and deglaze the pan. Cook until the alcohol has evaporated and the liquid has almost completely reduced.

3. Meanwhile, heat the reserved stock and bring to the boil. Pour in to the pan with the blanched rice and bring to a gentle simmer. Cook the rice, stirring continuously, until tender then remove from the heat. Add the cold butter then quickly mix in the broad bean and pea puree, mascarpone, Parmesan and lemon zest – stirring until light and creamy. Leave to rest with the lid on.

4. Heat a pan with a little oil. Season the scallops then add them to the pan. Sauté for no more than 2 minutes, stirring frequently; set aside.

5. Stir the cream, basil, whole broad beans and scallops into the risotto and check for seasoning. Serve the risotto on warmed plates with a drizzle of olive oil and garnish with the basil and pea cress. Serve straight away.

6. For the bean and pea puree blanch the broad beans and peas in boiling salted water for 2-3 minutes, then drain and tip into a food processor with the butter. Pulse until you have a thick but smooth puree, adding a little of the cooking water if necessary and scraping down the sides of the bowl once or twice. Season to taste.

Serves 4
Ingredients

• 4 tbsp Olive oil
• 200g cherry tomatoes
• 80g pitted, drained black olives
• Salt and freshly ground black pepper
• ½ bunch coriander, leaves only
• ½ bunch basil leaves
• 1 lemon, juiced
• 12 scallops (hand dived if you can get them), coral removed.

Method: How to make pan-roasted scallops with tomato and herb salsa

1. First, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the cherry tomatoes in half and add to the oil. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes. Remove from the heat and set aside.

2. Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop. Add the coriander and basil to the salsa and stir to combine.

3. Roll the lemon on a chopping board to soften it and release the juices and then chop in half. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse.

4. Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper.

5. Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position. Continue adding the scallops clockwise working your way round 1,2 3 etc until you get to 12 again. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking.

6. After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil.

7. To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately.

Serves 4
Ingredients
The roll

• 8 large spring roll wrappers (about 25cm square)
• 1 large egg white, for brushing
• Oil, for deep-frying

The filling

• 250g white crabmeat
• 2 spring onions, trimmed and finely sliced
• 85g sweetcorn
• Handful of coriander leaves, roughly chopped
• 1 tbsp wholegrain mustard
• Sea salt and black pepper
• Tiny squeeze of limejuice

Ginger and coriander dipping sauce (Makes 250ml)

• 40g soft brown sugar
• 50ml rice wine vinegar
• 1 garlic clove, finely chopped
• 2 red chillies, deseeded and finely chopped
• Handful of coriander stalks, finely chopped
• Small knob of fresh rootginger, peeled and finely grated
• Pinch of salt
• 150ml soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• Juice of 1 lime

Method: How to make crab spring rolls

1. For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.

2. Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.

3. Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180C. To check the oil is hot enough, drop in a cube of bread – it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.

4. Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.

5. For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.

6. Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.

Serves 4
Ingredients
Dublin Bay prawns

• 400g raw Dublin Bay prawns or langoustines (about 3-4 medium ones)
• 1 medium egg white
• 2 tbsp corn flour
• 1 small or ½ long baguette
• 100g sesame seeds, to coat

Marinated cucumber

• 2 long cucumbers
• 5 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sake
• 1 tsp fine sea salt
• 1 tsp sesame oil
• groundnut or vegetable oil, for cooking
• sea salt and freshly ground black pepper
• classic vinaigrette (optional – see below)

Gordon’s classic vinaigrette

Makes about 250ml

• 100ml extra virgin olive oil
• 100ml groundnut oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp white wine vinegar
• sea salt, freshly ground black pepper

Method: How to make Dublin Bay prawn toast with cucumber

1. To shell the Dublin Bay prawns, pull the heads from their bodies. Using a pair of kitchen scissors, cut a slit along the bottom shell all the way to the end of the tail. Squeeze along the sides of the shells to expose the flesh and carefully pull the flesh out. If you wish, crack the claws with the back of a heavy knife (or a knife steel) and gently extract the flesh. (Save the heads and shells to make stock, if you wish).

2. Put the prawns, egg white, corn flour and a large pinch of salt and pepper into a food processor. Give it a quick whiz to make a coarse paste. Don’t worry if the mixture seems a little lumpy. Transfer the paste to a bowl and chill for at least 15-20 minutes to let it firm up slightly. (This will make it easier to spread).

3. Meanwhile, peel the cucumbers, then slice into long, thin ribbons using a vegetable peeler or mandolin, avoiding the seeds in the middle. In a small bowl, stir together the rest of the ingredients for the marinade to dissolve the sugar and salt. Pour over the cucumbers and toss to coat. Leave to marinate while you cook the prawn toasts.

4. Cut the baguette on the diagonal into thin 1cm slices. Spread a thick layer of the prawn paste on the bread slices, then coat with the sesame seeds. (The easiest way to do this is to sprinkle a teaspoon of sesame seeds over the paste, then gently turn over a plate to shake off the excess). Heat a wide non-stick frying pan with a thin layer of groundnut oil. Fry the prawn toasts, paste-side down first. After about 1-1½ minutes, when the sesame seeds are golden brown, flip the toasts to cook the other side for another minute. Drain on kitchen paper and sprinkle with a little more sea salt.

5. Drain the cucumbers from the excess marinade and divide into neat piles on individual plates. Arrange the warm and crispy prawn toasts (there should be three per serving) on the side and serve immediately. Drizzle over a little classic vinaigrette if desired. Gordon’s classic vinaigrette Method

6. Put all the ingredients together in a measuring jug and whisk until emulsified. Pour into a clean bottle, seal and refrigerate. Shake well before using.

Serves 4
Ingredients
Squid

• 400g squid (or baby squid), cleaned
• groundnut oil, for deep-frying
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• ¼ tsp five spice powder
• 5 heaped tbsp cornflour

Sweet chilli sauce

• 60g caster sugar
• 3 garlic cloves, peeled
• 3cm piece fresh ginger, peeled and roughly chopped
• 2-3 long red chillies (according to taste), deseeded and roughly chopped
• small handful of coriander leaves
• juice of 1 large lime
• 1 tbsp fish sauce
• 1 tbsp light soy sauce

Bok choi

• 2 tbsp vegetable or groundnut oil
• 2 garlic cloves, peeled and thinly sliced
• 200g baby bok choi, washed and large ones halved lengthways
• 2 tbsp oyster sauce
• freshly ground black pepper
• sesame oil
• 1 tsp chilli flakes

Method: How to make salt and pepper squid with sweet chilli

1. Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern). Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.

2. For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water. Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened. In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste. When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit. Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.

3. Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously. Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok. Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choi.

4. Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil. Add the garlic and fry until it turns golden at the sides. Tip in the bok choi stems and stir fry for a minute. Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates. Serve with the squid and sweet chilli sauce.

Serves 4
Ingredients
Tuna

• 4 150g fresh tuna steaks, about 2.5cm thick
• 6-8 tbsp soy sauce
• 4-5 tbsp wasabi paste
• 60g sesame seeds (or mix of white and black sesame seeds, if you like)
• Olive oil
• Sea salt and freshly ground black pepper

Salad

• 100g watercress
• 50g bean sprouts
• 100g mooli (white radish)
• 3 spring onions, trimmed
• Small bunch of coriander leaves
• 2 tbsp toasted sesame seeds

Dressing

• 1 garlic clove, peeled and crushed
• 1 tsp grated ginger
• 1 tbsp soy sauce
• Juice of half a lime
• 1 tbsp honey
• 3 tbsp sesame oil

Method: How to make sesame-crusted tuna

1. Pat the tuna steaks dry with kitchen paper. Pour the soy sauce into a wide, shallow dish. Dip the tuna fillets into the soy sauce and coat thoroughly. Next, using a pastry brush, brush over some wasabi paste so that it covers the fillets. Tip the sesame seeds onto a flat plate with a little salt and pepper. Roll the tuna fillets through the seeds and coat them evenly. Chill until ready to cook.

2. To prepare the salad, wash and pick the watercress and bean sprouts. Peel the mooli and pare into thin ribbons using a vegetable peeler or mandolin. Finely slice the spring onions on the diagonal. Place all the vegetables into a large bowl and toss lightly to mix. Combine all the ingredients for the dressing in a small bowl and use two-thirds to dress the salad. .

3. Heat a wide frying pan with a little oil until hot – you should be able to feel the heat rising from the pan. Sear the tuna steaks for approximately 1 minute on each side. Transfer to a warm plate and leave to cool slightly.

4. Thickly slice the steaks into 2-3 generous portions. Divide the salad amongst the plates in four neat piles. Arrange the tuna slices on top and spoon over a little extra dressing. Garnish with a scattering of coriander leaves and sesame seeds. Serve immediately

• 50g butter
• 2 medium parsnips, peeled and grated
• 2 celery stalks, chopped
• 1 tsp curry powder
• Small bunch sage
• 1 apple, peeled, cored and chopped
• 250g roasted chestnuts, shelled, skinned and roughly chopped
• 800ml – 1 litre hot vegetable stock
• 100ml single cream
• Olive oil
• Sea salt and freshly ground black pepper

Method: How to make roast chestnut, parsnip and apple soup

1. Melt the butter in a wide pan and add the parsnips. Allow to cook out briefly before adding the celery followed by the apples.

2. Add the curry powder and tear in a couple of sage leaves.

3. Season with salt and pepper and allow to soften before adding the chestnuts.

4. Pour in the stock and cream. Cover and allow to simmer for 4–5 minutes.

5. Remove the pan from the heat and pour in the cream.

6. Use a hand-held stick blender or a regular blender to liquidise the soup to a smooth and creamy purée (you may need to do this in batches if using a jug blender).

7. Taste and adjust the seasoning if necessary.

8. If you prefer the soup thinner, loosen the consistency with a splash of hot water.

9. Pour into warm bowls. Finely slice 3-4 sage leaves and sprinkle over the soup to garnish. Drizzle over a little olive oil and serve.

Serves 4

Ingredients

• 1 small red onion, peeled
• 1 red chilli
• Pinch of ground cloves
• ½ tsp fennel seeds
• ½ tsp pink peppercorns (or white if pink are unavailable)
• 1 tsp turmeric powder
• Medium sized bunch of mint
• Salt
• Olive oil or groundnut oil
• 350g lamb mince
• 1 egg yolk
• 200g natural yoghurt
• 1 lime, zest and juice

Method: How to make shami lamb kebabs with mint and yoghurt sauce

1. Chop the onion into quarters, deseed the chilli and place in a food processor with the ground cloves, fennel seeds, peppercorns, turmeric and half the mint. Season with a little salt and blend together.
2. Heat a couple of tablespoons of oil in a non-stick frying pan.
3. Put the lamb mince in a large bowl and add the blended onion and spice mix. Add the egg yolk and mix well to combine. Shape the mixture into 8 small shami kebabs (patties).
4. Fry the kebabs for 3-4 minutes on each side until nicely coloured and cooked through.
5. To make the dip, chop the remaining mint and mix into the yoghurt with the lime zest.
6. Transfer the kebabs to a serving plate and squeeze the lime juice on top. Serve with the mint and yoghurt sauce.

Serves 4

Ingredients

• 800ml chicken stock
• 1-2 large red chillies
• 3cm piece of ginger, peeled
• 2 lemongrass stalks
• 4 tbsp fish sauce, to taste
• 3-4 tbsp lime juice, to taste
• 1 tbsp caster sugar
• Freshly ground black pepper
• 100g shiitake mushrooms, chopped
• 250g raw prawns, shelled and de-veined
• Small bunch of coriander

Method: How to make hot and sour prawn soup

1. Put the stock in a pot and bring to a simmer. Slice the chillies in half lengthways, roughly chop the ginger and lemongrass and add them all to the stock with the lime juice, fish sauce, sugar and season with black pepper. Simmer for a few minutes until the stock is fragrant.
2. Strain the stock into a large jug and add back to the pan. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. Taste and adjust the seasoning of the broth.
3. Chop the coriander and stir through. Ladle the soup into warm bowls to serve.

Serves 4

Ingredients

• 1 ripe avocado
• 1 lemon
• Approx 250g of cooked small peeled prawns
• Lemon wedges, to garnish

For the Marie Rose Sauce:

• Approx 200g fresh mayonnaise
• 2-3 tbsp tomato ketchup
• Pinch cayenne pepper
• Dash Tabasco, to taste
• Dash Worcestershire sauce, to taste
• Splash of brandy, to taste
• ½ iceberg lettuce

Method: How to make prawn cocktail

1. Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring.
2. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
3. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
4. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.