Ingredients (makes a nice 8″ pie):

Pie

• 1/2 to 2/3 of a pack of shortcrust pastry
• 2 level tablespoons of cornflour
• 100g of golden caster sugar
• Juice of 2 large lemons
• Juice of 1 orange
• 85g butter – cut into pieces
• 3 egg yolks and 1 whole egg

Meringue

• 4 egg whites at room temperature
• 200g of golden caster sugar
• 2 level teaspoons of cornflour

Start by rolling out the pastry on a lightly floured surface until it’s large enough to line an 8″ flan tin with a 3mm thick layer of pastry.  Line the flan tin and ensure that the pastry is pressed into the flutes all the way around.  Leave any excess pastry hanging over the edge as this will help prevent the pastry sinking around the edges.  Prick the base of the pastry in the tin with a fork and then chill for an hour unless you’ve used pastry fresh from the fridge.  Pre-heat the oven to 200 degrees C and blind bake (cut a disc of baking paper out, place it into the base of the pastry and cover with baking/dried beans.) the base for 15 minutes and then a further 5-8 minutes after removing the baking beans and baking paper/tin foil.  Bake until pale golden.  Set the pastry to one side and allow to cool.  Trim off any excess pastry from around the edges now.  Reduce the temperature of the oven to 160 degrees C.

While the pastry is cooking you can prepare the filling.  Mix the cornflour, sugar and lemon juice in a pan.  Top up the orange juice with water to make 200ml of liquid and pour this into the pan also.  Heat the mixture up and stir constantly until it’s cooked and slightly thickened.  Remove the pan from the heat and stir in the chunks of butter.  Once they’ve all melted into the mixture beat in the egg yolks and the whole egg.  Return to a medium heat and stir quickly for a couple of minutes until the mixture has thickened enough to stick to the stirring spoon and ‘plop’ if allowed to drip into the pan.  Remove from the heat whilst you make the meringue.

Pour the egg whites into a large bowl and whisk until soft peaks appear.  Add half of the sugar a spoonful at a time whilst whisking in between.  Whisk in the cornflour and then finish adding in the rest of the sugar whilst whisking in between spoonfuls.

Reheat the lemon filling for 30 seconds or so and pour into the pastry.  Then take the meringue and start placing spoons of it around the edge of the meringue.  If you can get the scoops to just touch the edge of the pastry it will help the meringue stay up rather than sink into the filling.  Pour the rest of the meringue mixture into the middle and use a spoon or other implement to smooth the meringue off in a swirl style.  Place the pie into the oven and cook for 15-20 minutes or until the meringue is crisp and slightly coloured.  Remove from the oven and let it sit in the tin for upto 30 minutes.  Remove from the tin and leave to sit for a further 30 minutes to 1 hour.

Then you can finally take a slice of your home baked lemon meringue pie!  Enjoy!

Ingredients (serves 1):

• 1 rump/sirloin steak
• 40ml red wine
• 40ml Worcestershire sauce
• 1 large clove garlic – peeled and crushed

Combine the ingredients for the marinade and place the steak into the container and allow to marinate for at least a couple of hours.  When you’re ready to cook the steak heat some oil up in a pan to a high heat.  Remove the steak from the marinade and fry for 3-5 minutes on both sides or to your preference.  Once the steak is cooked remove it from the pan and leave to one side to rest for a couple of minutes.  While the steak is resting pour the marinade into the pan and simmer for a couple of minutes to reduce to a lovely juice.

Serve up the steak and and top with some of the sauce.  I had my steak with mashed potato and some watercress salad but you can have fries/new potatoes/veg etc.

Ingredients (serves 2):

• 3 garlic cloves – finely sliced
• 1/2 teaspoon of chilli flakes
• 20g breadcrumbs
• Zest of 1/2 lemon
• 150g dried spaghetti
• 125g tenderstem broccoli – cut into short lengths

Heat 2 tablespoons of oil in a pan and add the garlic and chilli flakes.  Stir for a minute or so until the oil is infused then pour out into a small bowl.  Return the pan to the hob and add the breadcrumbs and cooking over a medium heat, stirring regularly, until they’re nice and golden brown.  Pour them into another bowl and stir in the lemon zest and season well.

Cook the spaghetti to your preference and add the broccoli for the last 3 minutes of cooking.  Drain off almost all of the water and return the spaghetti to the pan.  Pour over the chilli and garlic oil.  Shake the pan to evenly distribute the chilli oil.  Serve up into bowls and sprinkle with breadcrumbs.  You can also grate a little parmesan over each of the dishes if you like.  Enjoy!

Ingredients (serves 2):

• 2-3 chicken breasts – cut into chunks/strips
• 4 tablespoons of smooth peanut butter
• 100ml of soy sauce
• 6-10 wooden skewers

Mix the soy sauce and peanut butter together until it’s a smooth paste.  You may need to do this in a food blender or put the peanut butter in the microwave for 5-10 seconds first.  Pour the paste into a snap lock container and take each piece of chicken and rub it well into the paste.  Repeat this until all the chicken is well coated in the paste.  Wash your hands and then put the lid onto the container and allow to marinate for at least an hour.

When it comes to cooking the chicken take a wooden skewer and push on some of the chunks or strips of chicken.  Repeat this until all the chicken is used.  The amount of skewers used will depend on the size you cut your chicken up and also how generous you’re feeling with the servings.  You can cook the satay skewers on the bbq, under the grill or simply in the oven.  I’d recommend the bbq or grill option as this will enhance the flavour and appearance.  Cook evenly on both sides until the outside of the chicken is nice and crispy.  Enjoy with some salad and fries!

Ingredients (serves 3-4):

• 350g pasta bows
• 300g broccoli – cut into small florets
• 1 tablespoon of olive oil
• 2-3 large chicken breasts – cut into bite-sized chunks
• 2 garlic cloves – crushed
• 2 tablespoons of wholegrain mustard
• The juice of 1 large orange

Bring a pan of lightly oiled and salted water to the boil and put the pasta in.  Cook to your preference but put the broccoli in 3 minutes before the pasta is ready.  Whilst that is cooking heat some oil up in a pan and fry the chicken until cooked through.  Add the garlic to the chicken and stir for a minute or so.  In a bowl, mix together the orange juice and mustard and add to the chicken.  Continue to fry and stir for a couple of minutes.  Drain off the pasta and broccoli when cooked and return to the pan.  Pour the chicken mixture over the top of the pasta and shake the pan to make sure the pasta is evenly coated with the chicken and sauce.  Serve up straight away and enjoy this quick and easy pasta dish!

Ingredients (serves 4):

• 4 carrots – sliced
• 6 tomatoes – sliced
• 1 yellow pepper – sliced
• 1 onion – sliced
• 2 vegetable stock cubes
• 1/2 pot of double cream
• 1 teaspoon of chilli flakes
• 1 teaspoon of parsley

Put a little oil in a pan and fry off the onions for 30 seconds.  Then add the carrots, tomatoes, yellow pepper, onion, chilli flakes and parsley along with the 2 vegetable stock cubes and 600ml of boiling water.  Bring the mixture to the boil and then reduce to a gentle simmer for around 30 minutes, stirring ocassionally.  Season to taste throughout.

After 30 minutes, remove the pan from the heat and allow to cool for a couple of minutes.  Blend the soup by using either a hand blender or a food processor until perfectly smooth.  Return the soup to the pan and bring back to a gentle simmer.  Use a table spoon to remove any of the residue on the top of the soup.  Stir in the double cream and simmer for a further couple of minutes.

Serve up hot in bowls with some crusty bread for dipping!  Enjoy!

Ingredients (serves 3-4):

• 600g potatoes – peeled and chopped
• 1 egg yolk
• 1 heaped teaspoon of dried coriander
• 5 spring onions – sliced
• Zest of 1 lemon
• 75g cheddar cheese – grated
• 1 teaspoon of dried chilli flakes
• 75g of fine dry breadcrumbs
• 1 tablespoon of olive oil

Bring a pan of lightly salted water to the boil and add in the potatoes and boil until soft.  Drain off the water, return to the pan and leave for five minutes.  Mash together well the potatoes and add the egg yolk, coriander, spring onions, chilli, lemon zest and cheese.  Season to taste with salt and pepper.  Pour the breadcrumbs onto a plate.  Take a handful of the mixture and pat into a potato cake shape and turn over in the breadcrumbs until well coated.  Repeat this until all of the mixture is used.

Heat some oil up in a frying pan and brown the potato cakes off on both sides.  Serve straight away with some green salad and mango chutney.  Enjoy!

Ingredients (serves 3-4):

• 1 pack of braising beef – sliced into strips
• 2 turnips – sliced
• 3 carrots – sliced
• 1 onion – chopped
• 1 piece of ginger – finely sliced
• 2 tablespoons of light soy sauce
• 2 tablespoons of dark soy sauce
• 1 beef stock cube
• 1 tablespoon of brown sugar
• 2 tablespoons of olive oil
• Pepper to taste

Heat a large pan or wok up and add the oil and the ginger and onion.  Stir for a minute or so before adding the meat and cooking until browned off.  Add the beef stock with a small glass of water and also the dark soy sauce.  Bring to the boil and then reduce to a gentle simmer and leave for around 40 minutes, topping up with water if necessary.

Add the carrots, turnips, ginger, light soy sauce and sugar and leave to simmer for a further 30 minutes, again adding water if necessary so the mixture doesn’t dry out.  Serve with rice or noodles.  Enjoy!

Ingredients (serves 1-2):

Brie with a garlic and paprika stuffing

• Wedge of brie
• 4-6 cloves of garlic
• 1 tablespoon of paprika
• 1 tablespoon of cider vinegar
• 1/2 baguette

Fried peppers with garlic

• 1 yellow pepper – sliced into strips
• 1 red pepper – sliced into strips
• 2-3 cloves of garlic – finely sliced
• 1 tablespoon of olive oil

Pan con Tomate

• 2 ripe tomatoes – chopped
• 1 clove of garlic – finely sliced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Brie with a garlic and paprika stuffing

Start by heating the oven up to about 170 degrees C.  Peel the cloves of garlic and wrap them in tin foil.  Place the foil onto a baking tray and bake for about 20 minutes until soft and tender.  Mash the cloves together in a bowl with the paprika and cider vinegar.  Slice the brie in half and stuff the centre with the garlic and paprika mixture.  Place the top of the brie back on and wrap the whole thing in tin foil.  Cook it in the oven for about 15 minutes or until the brie is nice and soft.  Enjoy with some fresh baguette!

Fried peppers with garlic

Heat a pan up and add the oil and garlic, stirring for a minute or so before adding in the peppers.  Fry for a few minutes until the peppers are nice and soft.  Serve with the brie and some baguette.

Pan con Tomate

Mix the ingredients together in a bowl and then transfer to a food blender and blend until smooth.  Serve alongside the other two tapas on slices of the bread and top with parma ham if you like.

Great with a bottle of red!

Ingredients (serves 3-4):

• 3 carrots – sliced
• 1 stick of celery – sliced
• 1 potato – chopped
• 1 onion – chopped
• 1 tablespoon of vegetable oil
• 1 teaspoon of dried coriander
• A handful of fresh coriander – chopped
• 1 vegetable stock cube
• Salt and pepper to taste

Heat the oil up in a pan and fry the onions for a minute or so.  Tip in the potatoes and dried coriander and stir for a further minute.  Next, add the carrots, celery and the stock cube (mixed in about 500ml of boiling water) to the pan.  Bring to the boil then reduce to a simmer for up to 30 minutes, stirring occasionally.

Remove the pan from the heat and use a hand blender or food processor to thoroughly blend the soup along with the fresh coriander until perfectly smooth.  Return to the pan if you used a food processor and heat through again.  Season to taste and add a splash of cream if you prefer.  Enjoy!