Soak eight wooden skewers in water for 20 minutes, to stop them burning.
2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous.
2 roasted chicken breasts, skin removed and reserved
2 large flour tortillas
30g mature cheddar, grated
30g mozzarella, grated
How to go about:-
1) Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken.
2) Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Now, divide into four pieces and serve.
Heat the oven to 200C/180C. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
STEP 2 Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
STEP 3 Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
STEP 4 Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.
small bunch coriander, roughly chopped, plus a few leaves to serve
4 large eggs
1) Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
2) Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.
Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they’re starting to turn golden brown.
Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.
green beans 150g, fresh or frozen, trimmed to 2½ cm length
cabbage 100g, thinly sliced
salt and pepper
In a large pot, heat the oil over a medium-high flame. Add the chicken and brown on all sides, for about 5 to 6 minutes. Remove the chicken and place it on a platter.
Add the onions, pepper, chilli and carrot to the pan. Sauté until the onions are wilted and translucent, 4 to 5 minutes. Add the garlic and sauté for another 1 to 2 minutes. Stir the rice into the onions and peppers and heat through for another 1 to 2 minutes. Stir in the tomato paste and peanut butter to coat the rice and give it a reddish hue. Add the chopped tomato and cook down for 2 to 3 minutes. Add the curry powder and cinnamon.
Return the chicken to the pot and add the green beans and cabbage. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover tightly and simmer for 20 minutes.
Remove the pot from the heat and let it rest for 10 minutes. Place the rice on a serving platter and serve with sliced hard-boiled eggs and a salad.
small knob fresh ginger, peeled and finely chopped
1 tbsp soy sauce
handful coriander leaves, chopped
1 tbsp sunflower oil
burger buns, lettuce leaves, sliced tomato and avocado, to serve
1) Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
2) Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.
Method: For Sauce: In a vacuum bag, seal the oil with the vanilla and cook it in a bain marie at 60ºC (140ºF) for an hour.
Clean and peel the apples, making sure the peel remains thick. Pass the peel through a liquidator. Small dice the flesh into uniform pieces. Reduce the juice and emulsify it, adding the vanilla oil little by little.
For Sea Bass: Seal the sea bass filets in a vacuum bag with salt and smoked oil. Submerge in a bain marie at 50ºC (122ºF) for 12 minutes. Open the bag. Sear the filets, skin-side down, in a sauté pan for two minutes to crisp the skin.
To Assemble and Serve: Place the sauce in the centre of a deep plate. Place the sea bass on top, and sprinkle with the diced apple pieces.
Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
Deseed the chillies and finely slice with the spring onions.
Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.