Peach dessert

1 cup peach cut into small pieces (or cubes if you prefer)
1/2 cup sweet cream
1 cup sour cream
2 tbsp honey

Mix sweet and sour cream, and honey. Stir well and add peach. Refrgerate and serve cold.

Cantalupe and watermelon salad

1 small cantalupe, cut into cubes
1 slice watermelon, cut into cubes
juice of 1/2 lemon
1 tbsp honey

Add cubed cantalupe and watermelon in a glass. In a separate glass (or a small bowl) mix lemon juice and honey. Pour over cantalupe and watermelon. Before serving, keep in freezer for 15 minutes.

Mixed vegetables with bacon

Ingredients:

1000 gr frozen mixed vegetables

onion

3 cloves of garlic

100 gr bacon

100 ml oil

salt, pepper, parsley

Method:

Defrost vegetables and cut garlic in rings. Fry in hot oil chopped onion and garlic rings. Add defrosted vegetables and continue frying for 20 minutes, stirring constantly. When vegetables are soft, add salt, pepper and spices to taste. Then stir in sliced ​​bacon. Add everything to a baking pan and bake for about 20 minutes at 180 degrees.

Hot Jacket Potato With Sour Cream And Smoked Salmon

4 large potatoes
1 tbs olive oil
Salt & freshly ground black pepper
125 gr (1/2 cup) light sour cream
80 gr sliced smoked salmon
1 1/2 tbs finely chopped chives
1 1/2 tbs fresh lemon juice
25 gr (1/4 cup) coarsely grated tasty cheddar
2 tsp finely chopped fresh dill
Preparation:

Pierce potatoes 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on high, turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
Remove potatoes from microwave. Wrap in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm border. Place scooped potato in a bowl.
Add the sour cream to the potato and mash with a fork until well combined. Stir in the salmon, 5 tsp of the chives, the lemon juice, cheese and dill. Season with salt and pepper. Spoon potato mixture among potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.

Grilled zucchini with bacon and cheese

Ingredients:4-5 zucchini
200 gr bacon
200 gr cheeseyoung onions
olive oil
mint
salt, pepper

Method:
Cut zucchini lengthwise to make about 20 pieces. Sprinkle with olive oil, salt and pepper. Preheat the grill or pan and bake about 5 minutes. It is advisable to grill, and until they get darker lines and then leave to cool. Cut bacon into thin slices, sprinkle each piece with salt and pepper and grill them until they are slightly crispy. On each zucchini slice arrange one slice of bacon, place cheese on top if desired. Sprinkle with chopped young onions and mint, or other seasonings of choice. Then roll them, stab with toothpicks and serve.

Zucchini soup

Ingredients:
2 small potatoes 
100-150 gr zucchini
1/2 tomato
1/4 onion
1/2 small carrot
600 ml beef broth or water
dill or parsley

Preparation:In boiling water or broth add potatoes and cook for 5 minutes. Add the chopped zucchini and cook for another 5-7 minutes. Chop the onion and grate the carrots.Scalded tomato with boiling water, peel and cut into cubes. All these vegetables saute over low heat in vegetable oil about 3-5 minutes. Add to the soup and cook for another 3-4 minutes, and in the end, add a little salt. 

Beef Wok Stir Fry With Vegetables

1 1/2 tbs vegetable oil
500g lean beef (like rump or fillet steak), cut across the grain into thin strips
1 onion, halved, thinly sliced
1 large pepper, cut into short, thin strips
1 bunch broccollini2 garlic cloves, crushed
1 tbs water
2 tbs oyster sauce
1 1/2 tbs soy sauce
Steamed medium-grain rice, to serve
Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. 
Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok.
Heat remaining oil in the wok over medium-high heat. Add the onion, pepper, broccollini and garlic. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender.Add the oyster sauce and soy sauce to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.

Cosmopolitan with lime

Ingredients:
1 1/2 ounce vodka
1 1/2 ounce Ocean Spray Cranberry Juice Cocktail with Lime
1/2 ounce fresh lime juice
Lime twist, garnish

Directions:In a cocktail shaker filled halfway with ice, combine all ingredients and shake well. Strain mixture into a chilled stemmed cocktail glass. Garnish with lime twist. Makes 1 serving.

Strawberry ice cream

Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

InstructionsIn a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. 

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Orange martini

Ingredients:
2 oz gin or vodka
1/2 oz triple sec
1/2 oz dry vermouth
dash of orange bitters
orange twist for garnish

Preparation:Pour the ingredients into a cocktail shaker half-filled with cracked ice.
Shake well. Serves 1.

Chickpeas, avocado and salmon salad

Ingredients:
1/3 cups chickpeas

1 piece of smoked salmon

1/2 avocado

a handful of lamb's lettuce

3 leaves curly lettuce 

1/3 red chili peppers

6 black olives

2 tablespoons lime juice 

5 tablespoons olive oil

salt, pepper, a pinch of oregano

Method:Soak the chickpeas overnight in a glass of cold water. Drain. Heat the olive oil in a frying pan and pour chickpeas, reduce the heat and simmer (covered) until it is soft (about 15-20 minutes). At the end add olive oil, salt and sprinkle with oregano. Wash and dry curly lettuce, cut them into strips and place them on lamb's lettuce leaves. Cut into slices olives and avocados. Cut into smaller pieces salmon. Put salmon and avocado on lettuce leaves, pour the olive oil and lime juice, sprinkle with salt and pepper. Take out the seed from chili peppers, chop finely and sprinkle over the salad. Finally, sprinkle with warm chickpeas.

Asparagus with potatoes

Ingredients:
600 gr potatoes
600 gr green asparagus
4 eggs
50 gr flour extra virgin olive oil
salt, pepper

Method: Clean the asparagus, removing the hardened part, and cook them so that they stand upright with their peaks above the water. Remove from the heat when the stems are tender, cut into slices, remove their peaks. Put aside water in which you cooked asparagus. 

Peel the potatoes, rinse, dry and cut into eighths. Brown them in a pan with 4 tablespoons of olive oil, then add them to a bowl with cooked asparagus.

Add flour to the oil remaining from frying potatoes and brown it. Add 500 ml of water in which you cooked asparagus, cook everything for a few minutes, add the broken egg yolks, salt and pepper. When the sauce is smooth, pour it over potatoes and asparagus, season with salt and cook for 10 minutes on low heat.

Before serving, decorate with asparagus peaks left behind. Serves 4.

Chicken salad with pita bread

Ingredients:
500 gr chicken breast

romaine lettuce 

cherry tomatoes

mozzarella

dark olives

basil

olive oil

lemon

egg

corn flakes

For pita bread: 

2 cups flour

1 cup lukewarm water

20 gr yeast

1 tablespoon olive oil

salt

Method of preparation:Bread:
Dissolve the yeast in the water, you can also add a little bit of milk. Add the remaining ingredients and knead the dough. Cover with a cloth and leave it for an hour. After an hour, cut off small pieces of dough and roll out each cake to your hand size. Gently flatten and bake at 200 degrees for 20 minutes.

Clean the chicken breast. In one bowl beat the egg and in another put cornflake crumbs. Dip chicken breast first in the egg, then in cornflake crumbs. Fry in olive oil. After frying, cut into larger, angular pieces.Arrange on a plate romaine lettuce leaves, torn pita bread and chicken breast.
In a bowl, toss cherry tomatoes cut in halves, sliced ​​black olives and mozzarella. Season, pour the olive oil and sprinkle with lemon. Stir the mixture and add over the chicken, pita and lettuce. Add the fresh basil. Serves 2.

Greek vegetable salad with feta cheese

Ingredients1 lb. tomatoes
12 oz. feta cheese
1 head Romaine lettuce, torn in pieces
1 cucumber, quartered and sliced
4 celery stalks, diced
1 yellow bell pepper
¾ cup pitted black olives, halved
6 green onions, thinly sliced
6 tbsp. olive oil
4 tbsp. lemon juice
¼ tsp. salt
¼ tsp. black pepper


Directions:
Slice the tomatoes into wedges and place in a large salad bowl. Cut the feta cheese into small cubes. Add the cheese, lettuce, cucumber and celery to the bowl.Deseed and dice the bell pepper. Add the bell pepper, olives and green onions to the bowl.Drizzle the oil and lemon juice onto the salad. Season with the salt and black pepper. Toss the salad to coat. Serve immediately. Serves 4.

Blue cheese, nuts and grapefruit salad

INGREDIENTS
4 c. romaine lettuce, washed and torn into pieces
1 c. ruby red grapefruit, peeled and segmented
¼ c. blue cheese or Gorgonzola, crumbled
¼ c. walnuts, chopped
Seeds from 1 pomegranate
Freshly cracked black pepper, to taste

METHOD
In a wood salad bowl, arrange romaine and grapefruit pieces. Add blue cheese, walnuts and pomegranate seeds. Drizzle some dressing over salad. Grind fresh black pepper over salad.

Tortellini with Tomato-Basil Sauce

INGREDIENTS
2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 14-ounce can whole tomatoes, coarsely chopped, juice reserved
Salt & freshly ground pepper, to taste
12 ounces frozen cheese tortellini
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese

METHOD
Put a large pot of salted water on to boil.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until well browned, about 10 minutes. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.

Lemon Meringue Pie

INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
METHOD
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Colourful salad

INGREDIENTS
cucumber
tomato
carrot
50 gr feta cheese
chopped cabbage
salt, pepper
PREPARATION
Cut in slices peeled cucumber, tomato slices and carrot. Crunch the cheese. All the ingredients along with chopped cabbage put in the bowl, stir and season with salt and pepper. Sprinkle with crunched cheese. If desired, you can pour over the oil and lemon juice.

Risotto with mushrooms

INGREDIENTS
350 gr rice
2 cups water
1 tbsp herbal seasoning
50 gr butter
200 gr mushrooms
1 onion
1 clove garlic
parsley
100 ml olive oil
100 gr Parmesan cheese
200 ml white wine

METHOD
Fry the chopped garlic and onions, then add the sliced ​​mushrooms. Pour the wine and let the wine evaporate  a bit. Add the rice, season with spice and slowly pour hot water, stirring constantly. Cook on low heat for 20 minutes or until the rice is not cooked. Remove from stove, stir in butter and Parmesan cheese and serve warm.

Tzatziki dip

INGREDIENTS

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely

1/2 tsp. salt

1/4 tsp. white pepper

1 cup greek yogurt, strained

1 cup sour cream

2 cucumbers, peeled, seeded and diced

1 tsp. chopped fresh dill

METHOD
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.

Garlic sauce

INGREDIENTS
3 garlic 

low fat mayonnaise

150 g of crushed walnuts 

100 ml olive oil

1 tbsp lemon juice 

parsley, salt 

METHOD

Cook garlic for 5 minutes in boiling water, mash and mix with ground walnuts. Add mayonnaise, salt, lemon juice and gradually olive oil in a thin stream. Garnish with finely chopped parsley and herbs.

Broccoli and tuna pie

INGREDIENTS
750 gr broccoli 
4 medium tomatoes 
1 can of tuna (360 gr)
grated cheese 

For sauce
600 ml milk
60 gr butter 
60 gr flour

METHOD
Wash broccoli, separate little flowers and cook for a few minutes until bright green. Drain well and place it on the bottom of baking pan. Arrange well drained tuna over broccoli and ​​tomatoes cut into rings over it. For the sauce melt the butter, add flour and stir. After a few minutes slowly pour the milk and cook over low heat until thickened. Pour this sauce over vegetables and tuna fish, sprinkle with grated cheese and bake in the oven for about 40 minutes at 180 degrees.

Creamy spaghetti

INGREDIENTS
500 gr spaghetti 
300 gr ham
1 tbsp oil
400 ml sour cream 
2 tsp basil 
3 cloves of garlic, grated or finely chopped
150 gr parmesan 

METHOD
Cut ham into strips and fry in a teflon pan until crispy. Fry the garlic, reduce heat, and pour in the cream. When the cream thickens slightly, add bacon and 100 gr of grated Parmesan cheese and chopped basil. Prepared sauce pour over cooked and drained spaghetti, mix well and sprinkle with Parmesan cheese.

Banoffee pie

INGREDIENTS
20cm ready-made tart case
200g (7oz) ready-made thick caramel sauce (such as Dulce de leche)
2–3 ripe bananas
300ml (10fl oz) double cream or whipping cream
25g (scant 1oz) dark chocolate

METHOD
Place the tart case on a serving plate. Spoon in the caramel sauce and spread evenly. Slice the bananas and scatter over the top.
Put the cream in a bowl and whisk with an electric hand whisk until soft peaks form, then spoon over the bananas. Grate the chocolate over the top and serve.

Knickerbocker glory

INGREDIENTS

2 peaches

8 small scoops strawberry ice cream

8 tbsp strawberry ice cream sauce

4 small scoops chocolate ice cream

150ml (5fl oz) double cream, whipped

1 tbsp sugar strands or sugar balls

4 maraschino cherries

wafer biscuits, to serve

METHOD

Place the peaches in a pan of boiling water for 30 seconds to loosen the skins. Drain and halve the fruit, discarding the stones, then peel. Cut the flesh into wedges and place a few into the base of 4 tall glasses or sundae dishes. Top with a scoop of strawberry ice cream and a drizzle of strawberry sauce.

Repeat the layering with the remaining peach slices, strawberry ice cream, and  strawberry sauce. Place a scoop of chocolate ice cream on top.

Place a spoonful of whipped cream to one side of the chocolate ice cream and sprinkle with sugar strands. Decorate with a maraschino cherry and serve each with wafer biscuits.

Pear and grape salad

INGREDIENTS
1 cucumber
2 stalks lemongrass
85g (3oz) golden caster sugar
2 ripe red-skinned pears
125g (41⁄2oz) green seedless grapes
125g (41⁄2oz) red seedless grapes
small handful of mint leaves

METHOD
Trim the ends from the cucumber. Cut it in half lengthways, scoop out and discard the seeds using a teaspoon, then slice thinly. Remove any tough outer leaves from the lemongrass stalks and discard. Halve lengthways and bash with a rolling pin.
Place the lemongrass in a saucepan with the sugar and 200ml (7fl oz) water, and heat gently until the sugar has dissolved. Bring to the boil and boil for 1 minute, then remove from the heat and stir in the cucumber. Allow to cool.
Discard the lemongrass. Quarter the pears and discard the cores, then cut the flesh into thin wedges, and add to the syrup with the grapes. To serve, transfer to a serving dish and scatter over the mint leaves.

Strawberry mousse

INGREDIENTS
450g (1lb) ripe strawberries
175g can evaporated milk, well chilled
30g (1oz) caster sugar
200g (7oz) Greek yogurt, plus extra to serve

METHOD
Slice a strawberry and set aside for decoration. Divide half the strawberries between 4 glasses and place the remaining strawberries into a food processor and blend to a purée. Push through a sieve to remove the seeds. If you do not have a food processor, mash with a fork before pushing through a sieve.
Using an electric whisk, whisk the milk in a large bowl until doubled in volume, which will take 6–8 minutes. Whisk in the sugar and stir in the strawberry purée and Greek yogurt until well combined. Spoon the whisked mixture into the glasses and chill for 15–20 minutes.
Serve decorated with a little extra yogurt and the reserved strawberry slices.

Strawberry mousse

INGREDIENTS
450g (1lb) ripe strawberries
175g can evaporated milk, well chilled
30g (1oz) caster sugar
200g (7oz) Greek yogurt, plus extra to serve

METHOD
Slice a strawberry and set aside for decoration. Divide half the strawberries between 4 glasses and place the remaining strawberries into a food processor and blend to a purée. Push through a sieve to remove the seeds. If you do not have a food processor, mash with a fork before pushing through a sieve.
Using an electric whisk, whisk the milk in a large bowl until doubled in volume, which will take 6–8 minutes. Whisk in the sugar and stir in the strawberry purée and Greek yogurt until well combined. Spoon the whisked mixture into the glasses and chill for 15–20 minutes.
Serve decorated with a little extra yogurt and the reserved strawberry slices.

Strawberry mousse

INGREDIENTS
450g (1lb) ripe strawberries
175g can evaporated milk, well chilled
30g (1oz) caster sugar
200g (7oz) Greek yogurt, plus extra to serve

METHOD
Slice a strawberry and set aside for decoration. Divide half the strawberries between 4 glasses and place the remaining strawberries into a food processor and blend to a purée. Push through a sieve to remove the seeds. If you do not have a food processor, mash with a fork before pushing through a sieve.
Using an electric whisk, whisk the milk in a large bowl until doubled in volume, which will take 6–8 minutes. Whisk in the sugar and stir in the strawberry purée and Greek yogurt until well combined. Spoon the whisked mixture into the glasses and chill for 15–20 minutes.
Serve decorated with a little extra yogurt and the reserved strawberry slices.

Strawberry mousse

INGREDIENTS
450g (1lb) ripe strawberries
175g can evaporated milk, well chilled
30g (1oz) caster sugar
200g (7oz) Greek yogurt, plus extra to serve

METHOD
Slice a strawberry and set aside for decoration. Divide half the strawberries between 4 glasses and place the remaining strawberries into a food processor and blend to a purée. Push through a sieve to remove the seeds. If you do not have a food processor, mash with a fork before pushing through a sieve.
Using an electric whisk, whisk the milk in a large bowl until doubled in volume, which will take 6–8 minutes. Whisk in the sugar and stir in the strawberry purée and Greek yogurt until well combined. Spoon the whisked mixture into the glasses and chill for 15–20 minutes.
Serve decorated with a little extra yogurt and the reserved strawberry slices.

Citrus fruit salad

INGREDIENTS
3 oranges
1 grapefruit
1 ruby grapefruit
2 clementines or mandarins
juice of 1 lime
1–2 tbsp sugar (optional)
lime zest, to decorate (optional)

METHOD
Using a small, sharp knife, cut away the skin and all the pith from the oranges and grapefruit. Cutting towards the centre of the fruit, remove each segment from its membrane (see page 18).
Place all the segments in a bowl, squeeze any juice from the membranes into the bowl, and discard the membranes.
Peel the clementines and divide into segments. Add to the bowl, then add the lime juice, and stir to coat. Sprinkle with sugar to taste (if using), then chill in the refrigerator until ready to serve.
Before serving, strain off any excess juice (this can be served separately as a refreshing drink) and sprinkle with lime zest, if using.

Mango and papaya salad

INGREDIENTS
1 piece of preserved stem ginger, cut into thin strips
2 tbsp stem ginger syrup
2 tbsp caster sugar
grated zest and juice of 1 lemon
1 pomegranate, cut in half, seeds scooped out
1 large ripe mango
1 large ripe papaya fruit
1 small ogen melon
lime wedges, to serve

METHOD
Place the ginger, ginger syrup, sugar, and 120ml (4fl oz) of water into a saucepan, and heat gently, stirring occasionally. Bring to the boil, then simmer gently for 5–6 minutes. Remove from the heat, and stir in the lemon zest and juice and the pomegranate seeds.
Peel the mango and use a sharp knife to cut the flesh away from the stone. Cut it into slices. Halve, deseed, and peel the papaya, then cut into wedges. Halve and deseed the melon, cut into wedges, and peel, then cut the flesh into bite-sized chunks. Arrange the mango, papaya, and melon on a large serving platter.
Pour the pomegranate and ginger dressing over the fruit, and serve with lime wedges to squeeze over.

Berries with citrus syrup

INGREDIENTS
500g (1lb 2oz) mixed red berries, such as raspberries, strawberries, and redcurrants
125g (41⁄2oz) caster sugar
zest of 1 lemon, cut into strips
1 tbsp orange juice
handful of mint leaves

METHOD
Place the mixed berries in a serving dish and set aside.
Mix the sugar with 120ml (4fl oz) water in a heavy-based saucepan. Heat slowly until the sugar has dissolved, stirring occasionally, then increase the heat, and boil for 5 minutes. Remove the pan from the heat and leave to cool, then add the lemon zest and orange juice.
Drizzle the syrup over the berries, then add the mint leaves. Leave to macerate for 10 minutes, before serving.

Eton mess

INGREDIENTS
350g (12oz) ripe strawberries, sliced
2 tbsp caster sugar
2 tbsp orange juice or orange-flavoured liqueur
300ml (10fl oz) double cream
125g (41⁄2oz) ready-baked meringue nests

METHOD
Put the strawberries in a bowl, sprinkle the sugar over, add the orange juice, then use a fork to crush the mixture.
Whip the cream until stiff peaks begin to form. Crush the meringue nests into small pieces.
Stir the meringue into the whipped cream. Top with the berries and the juices, and stir together. Serve immediately.

Zabaglione

INGREDIENTS
4 egg yolks
4 tbsp caster sugar
8 tbsp Marsala
finely grated zest of 1 orange
8 sponge fingers or biscotti, to serve

METHOD
Bring a large saucepan of water to the boil, then lower the heat to simmer.
Put the egg yolks, sugar, Marsala, and half the orange zest into a large glass or china bowl and place on top of the pan of simmering water. Start to whisk immediately, using a balloon whisk.
Keep whisking for 5–10 minutes, or until the mixture is pale, thick, fluffy, and warmed through.
Pour into 4 cocktail glasses and decorate with the remaining orange zest; serve immediately with sponge fingers or biscotti.

Hot and sour beef stir-fry with green beans

INGREDIENTS
1 tbsp clear honey
splash of Thai fish sauce, such as nam pla
675g (11⁄2lb) rump steak, cut into
thin strips
handful of fine green beans, trimmed
1 tbsp sesame oil
rice or noodles, to serve

For the hot and sour sauce
2 garlic cloves, grated or
finely chopped
1 tsp dark soft brown sugar
6 salted brown anchovy
fillets, chopped
3 red chillies, deseeded and finely chopped
splash of Chinese rice wine
juice of 1 lime
salt

METHOD
First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except the rice wine and lime juice, into a smooth paste. Add the lime juice slowly, tasting as you go, and season with salt. Set aside.
Put the honey and fish sauce in a bowl, add the steak, and combine well. Blanch the beans in a pan of boiling salted water for a few minutes, then drain and refresh in cold water.
Heat the oil in a wok or large frying pan over a medium-high heat. Add the steak, and stir-fry, tossing the meat constantly, for 3–5 minutes until it is sealed and cooked. Remove with a slotted spoon, and set aside.
Add the hot and sour sauce to the wok or frying pan, and stir for a couple of minutes. Return the meat to the pan, and throw in the beans. Increase the heat to high, add the rice wine, and let boil for a minute or two. Serve immediately with the rice or noodles.

Thai-style minced pork

INGREDIENTS
1 tbsp vegetable oil
675g (11⁄2lb) pork mince
4 garlic cloves, grated or finely chopped
pinch of salt
2 red chillies, deseeded and finely chopped
juice of 1 lime
1 tbsp Thai fish sauce, such as nam pla
1 tbsp dark soy sauce
handful of coriander, finely chopped
medium rice noodles or rice, to serve

METHOD
Heat the oil in a wok or large frying pan over a medium-high heat. Add the pork, garlic, and a pinch of salt. Stir-fry until no longer pink, tossing continuously.
Add the chillies, lime juice, fish sauce, and soy sauce, and stir-fry for a further 5 minutes.
When ready to serve, sprinkle over the coriander, and stir well. Serve hot with noodles or rice.

Turkey burgers

INGREDIENTS
675g (11⁄2lb) turkey mince
handful of thyme, leaves only, finely chopped
grated zest and juice of 1 lemon
1 red chilli, deseeded and finely chopped
salt and freshly ground black pepper
knob of butter, melted
2 tbsp plain flour, to dust
olive oil or vegetable oil for frying
4 hamburger or other bread buns, to serve

METHOD
Put the turkey mince, thyme, lemon zest and juice, and chilli in a bowl. Season well with salt and pepper. Mix together until well combined.
Now add the melted butter and, using your hands, work the mixture until it all sticks together. Divide the mixture into four, then scoop up each portion, and form into a ball. Press flat with your hands to form a burger. Dust with the flour, then chill in the refrigerator for 5–10 minutes to firm up.
Heat a little olive or vegetable oil in a non-stick frying pan over a medium-high heat. Fry the burgers for about 4 minutes on each side until golden and cooked through. Serve in a bun with crisp lettuce, slices of tomato, and a dollop of mayonnaise.

Hamburgers

INGREDIENTS
450g (1lb) lean minced steak
1⁄2 onion, very finely chopped
1 egg yolk
salt and freshly ground black pepper
olive oil or sunflower oil
4 sesame seed buns, cut in half and lightly toasted

METHOD
Place the minced beef and chopped onions in a mixing bowl, add the egg yolk, season to taste with salt and pepper, and mix well.
Divide the mixture into 4 equal portions and, using wet hands, shape them into 4 burgers.
Preheat a ridged grill pan or grill on its highest setting. Lightly oil the ridged grill pan and grill the burgers for 3 minutes on each side, or longer if you prefer.
Serve in toasted sesame seed buns with your favourite toppings.

Caramelized pork tenderloin with pecan nuts and apricots

INGREDIENTS
1–2 tsp brown sugar
675g (11⁄2lb) pork tenderloin (in one piece)
1 tbsp olive oil
knob of butter
handful of pecan nuts
handful of dried apricots, halved
splash of whisky (optional)
300ml (10fl oz) double cream

METHOD
Rub the brown sugar over the pork, then slice it horizontally into medallions.
Heat the oil and butter in a frying pan over a medium-high heat. Brown the pork medallions for 3–4 minutes on each side until golden. Add the pecans and apricots, and cook for a few more minutes.
Increase the heat to high, and add the whisky (if using). Let it simmer for a couple of minutes until the alcohol has evaporated. Reduce the heat to medium, pour over the cream, and let it simmer for a few minutes more. Serve hot.

Cauliflower cheese

INGREDIENTS
1 head of cauliflower, outer leaves removed, separated into large florets
salt and freshly ground black pepper
100g (31⁄2oz) fresh breadcrumbs

For the cheese sauce
30g (1oz) butter, diced
3 tbsp plain white or wholemeal flour
11⁄2 tsp mustard powder
450ml (15fl oz) milk
125g (41⁄2oz) mature Cheddar cheese, grated
salt and freshly ground black pepper

METHOD
Bring a large saucepan of salted water to the boil. Add the cauliflower florets and boil for 7 minutes, or until just tender. Drain well and rinse with cold water to stop the cooking. Arrange the florets in an ovenproof serving dish.
Preheat the grill on its highest setting. To make the cheese sauce, melt the butter in a pan over a low heat, add the flour and mustard powder, and stir to combine. Cook for 2 minutes, stirring all the time. Remove from the heat, add the milk, and stir constantly until smooth. Return to the heat and bring slowly to the boil, then reduce the heat and simmer to thicken for 1–2 minutes. Remove the pan from the heat and stir in three-quarters of the cheese until melted. Season to taste with salt and pepper, then pour the sauce over the florets.
Toss the remaining cheese with the breadcrumbs and sprinkle over the florets. Place the dish under the grill for 10 minutes, or until the sauce bubbles and the top is golden. Serve hot from the dish.

Pasta with mushroom sauce

INGREDIENTS
4 tbsp olive oil
150g (51⁄2oz) baby button mushrooms
200g (7oz) chestnut mushrooms, finely chopped
125g (41⁄2oz) field mushrooms, grated
1 small glass of dry white wine
3 garlic cloves, grated or finely chopped
salt and freshly ground black pepper
handful of flat-leaf parsley, finely chopped
pinch of mild paprika
300ml (10fl oz) double cream
350g (12oz) dried pappardelle or dried tagliatelle

METHOD
Gently heat the oil in a large frying pan, add all the mushrooms, and cook on a low heat for 5 minutes, or until they begin to release their juices. Add the wine, raise the heat, and boil for a couple of minutes. Add the garlic and lots of pepper.
Reduce the heat, stir through the parsley and paprika, then pour in the cream and cook, stirring occasionally, on a low heat for 5 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water for 10 minutes, or until it is cooked but is still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Taste the sauce and season if needed, then toss with the pasta, and serve.