Ingredients (serves 4-6):

• 4 apples – peeled, cored and sliced
• 110g of brown sugar
• 125g plain flour
• 150g caster sugar
• 1 teaspoon of ground cinnamon
• A pinch of salt
• 1 egg – lightly beaten
• 30g butter – melted

Pre-heat the oven to 190 degrees C.

In a large oven dish, mix the apples, cinnamon and brown sugar together and spread them out in the dish.  In a separate large mixing bowl, mix together the flour, caster sugar and salt.  Mix the melted butter in with the egg and add to the mixing bowl with the flour.  Mix it all together and then pour the mixture evenly over the top of the apples.  Lightly pat down the top of the pudding and then bake in the oven for 30-40 minutes or until the topping is golden brown.

Serve up straight away with some cream or ice-cream.  Enjoy!

Ingredients (serves 2):

• 2 cod fillets
• 2 tablespoons of olive oil
• 1/2 small onion – chopped
• 1/2 teaspoon of thyme
• 1/2 teaspoon of basil
• 1 tin of tinned tomatoes
• Salt and pepper to taste
• New potatoes
• Knob of butter

Cook the potatoes in lightly salted water until done and then drain off the water.  While the potatoes are cooking, season the fish with salt and pepper and pour a little olive oil into a pan and heat up over a medium to high heat.  Place the cod fillets into the hot oil along with the onions and cook for 1 minute per side.  Pour the chopped tomatoes over the fish and add the thyme and basil.  Bring the sauce to a simmer and cook for 2-5 minutes until the fish is nice and flakey.

Toss the potatoes with the butter and serve them up with the fish straight away.  Enjoy!

Ingredients (serves 2):

• 2 salmon fillets
• 12 medium new potatoes – halved
• 1 small punnet of cherry tomatoes
• 1 teaspoon of thyme
• 2 teaspoons of capers
• 2 tablespoons of olive oil
• Salt and pepper to taste

Heat the oven to around 180 degrees C.

Place the halved potatoes into an oven dish and drizzle with some olive oil, thyme and a good grind of salt and pepper.  Bake in the oven for fifteen minutes.

While the potatoes are cooking, add a little oil to a pan and fry the salmon for a minute on both sides then remove from the heat.

After the potatoes have been in the oven for fifteen minutes, remove the dish from the oven and add the tomatoes, capers, salmon and a little more oil if needed and return to the oven for a further 15-20 minutes or until the potatoes and salmon are cooked.

Serve up once it’s all cooked.  Enjoy!

Ingredients (serves 2):

• 16-20 new potatoes
• 4-6 sausages – your choice
• 8-10 vine cherry tomatoes
• 1 knob of butter
• 1 tablespoon of olive oil
• 2 garlic cloves – crushed and finely sliced or pressed
• 1 teaspoon of dried parsley
• 1 teaspoon of fried thyme
• 1 teaspoon of dried rosemary
• 1 teaspoon of smoked paprika
• Salt and pepper to taste

Pre-heat the oven to 180 degrees C.

Melt the butter in a pan over a medium heat and then add the garlic, parsley, thyme, rosemary and paprika.  Simmer for 30 seconds before turning off the heat.  Add the potatoes to the pan and toss in the liquid.  Pour the potatoes out onto a foil lined baking tray, ensuring that you don’t waste any of the cooking liquid.  Cook in the oven for 20-40 minutes, basting with any excess sauce every ten minutes, until cooked and nicely colour.  Cook the sausages in the oven at the same time as the potatoes, again until cooked.  You can oven bake the cherry tomatoes also or alternatively serve them fresh on the plate.

Serve up the sausages, potatoes and cherry tomatoes and enjoy!

Ingredients (serves 3-4):

• 400g of small baby new potatoes
• 2 pieces of steak – ribeye or sirloin – about 300g each
• 1 tablespoon of dijon mustard
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of capers
• 2 tablespoons of olive oil
• 1 teaspoon of dried tarragon
• 50-100g of rocket

Bring a pan of lightly salted water to the boil and cook the potatoes until slightly soft.  Drain off the water and leave them to cool slightly.  While the potatoes are cooking, cook the steaks in a hot pan for a couple of minutes per side (you can cook them for longer if you don’t like your meat pink).  Remove the steaks from the pan and leave to rest for a few minutes before slicing into thin strips.

Cut the potatoes in half or leave them as they are if they’re really small potatoes and pour in the mustard, vinegar, capers, oil and tarragon.  Toss the potatoes in the pan to coat them with the other ingredients.  Transfer the potatoes to a large mixing bowl and add in the steak and rocket salad and mix lightly with your hands.  Drizzle a little extra olive oil into the salad if required.

Serve up straight away while still warm and enjoy this tasty meal! 🙂

Ingredients (makes 4 towers plus a few spare shortbreads):

Shortbread

• 125g of butter
• 55g of caster sugar
• 180g of plain flour

Tower elements

• 250g of strawberries
• 2 tablespoons of icing sugar
• 100ml of double cream – lightly whipped
• 50g of mascarpone

Shortbread

Heat the oven up to 190 degrees C.

In a large bowl, beat together the butter and sugar until smooth.  Slowly add the flour and stir to get a nice consistent mixture.  Form the mixture into a ball.  Lightly flour a work surface and transfer the ball of shortbread mixture to it and roll out to around 1cm thick.  Use an appropriately sized cutting tool to cut out circles of the shortbread.  Transfer the discs to baking paper lined trays and chill in the fridge for ten minutes or so.  Cook in the pre-heated oven for 15-20 minutes or until cooked and slightly golden.  Remove them from the oven and allow them to cool on the side.

Stack Construction

Cut the stalks from the strawberries and cut them in half.  Take about a third of the strawberries and slice them up into small pieces and them push them through a sieve into a bowl.  Once you’ve pushed through as much as you can mix in the sugar to form a coulis.  Mix the cream and mascarpone together in a separate bowl.

Construct the towers by first taking one of the shortbreads and place it onto a plate.  Put a spoonful of the cream in the middle and arrange 4 strawberry halves around it, pressing the strawberries gently into the cream.  Place another shortbread on top of this and repeat the process.  Finish off the stack with a third shortbread.  Repeat for the other shortbread towers.

Sieve some additional caster sugar over each stack and then pour some of the coulis around the base of each one.  Enjoy!

Ingredients (serves 2):

• 250g fusilli pasta
• 300g of asparagus spears
• 175g of frozen peas
• Zest and juice of ½ lemon
• 100g herbed soft cheese
• Pepper to season

Bring a pan of lightly salted water to the boil and start cooking the pasta as per the instructions of the packaging.  Cut the last 1″ off the root end of the asparagus and then cut the spears into 2″ lengths.  2 minutes before the pasta is cooked to your liking add the asparagus and peas.  Cook until the pasta is done and then drain most of the water from the pan.

Add the lemon zest and soft cheese to the pan and season well with pepper.  Give the pan a shake until everything is well coated a lovely cheesy sauce.  Squeeze some lemon juice in to your taste and serve up straight away!  Enjoy this classic and simple but tasty dish!

Ingredients (serves 2):

• 1 pack of cooked king prawns
• 50-100g of golden bread crumbs
• 50-100g of flour
• 1-2 eggs – lightly whisked
• 1/2 teaspoon of chilli flakes
• 2 cloves of garlic – sliced
• Pack of stir fry vegetables
• 2 tablespoons of olive oil
• 4-6 tablespoons of soy sauce
• Vegetable oil for cooking the battered prawns
• 1 pack of egg noodles

Get 3 bowls and place the flour in one, the breadcrumbs another and whisked eggs in the last.  Mix the chilli flakes in with the breadcrumbs.  Take each prawn and first dip it into the flour and then into the egg mix, then into the breadcrumbs and then back into the egg mix and back into the breadcrumbs.  Do these five steps for each prawn until you’ve done them all.  Wash your hands once done.

Heat about 1cm of vegetable oil in a pan until hot and carefully place the prawns into the oil in batches so as to not overcrowd the oil.  Turn the prawns over in the oil once golden brown.  Remove the prawns from the oil and place on kitchen paper to drain off the oil.  Repeat this until all of the prawns are cooked.

While the prawns are cooking, put some olive oil into a large pan or wok and add the garlic for a few seconds before adding in the stir fry vegetables.  Stir fry the vegetables for 3-4 minutes until they just start to lose their crunch.  Pour over the soy sauce and add the egg noodles to the stir fried vegetables.  Continue to cook the stir fry until done, adding a little more soy sauce if you prefer.

Serve up the stir fried vegetables and noodles and place a serving of the fried prawns over the top.  You can top it with some sweet chilli sauce if you like.  Enjoy!

Ingredients (serves 2):

• 2 courgettes – sliced in half
• A handful of fresh basil – chopped
• 6-8 cherry tomatoes – halved
• 1 ball of mozzarella
• 1 clove of garlic – finely sliced
• 2 tablespoons of olive oil
• Salt and pepper
• Parmesan to shave on top

Heat the oven to 190 degrees C.

Scoop out the flesh from each of the 4 halves of courgette and place half of the flesh into a bowl after chopping it all up.  Be careful not to split the courgette skin when removing the flesh.  Place the emptied courgette halves skin side up on a baking tray, drizzle with a little olive oil and bake for 5-10 minutes.

Remove the courgette from the oven and turn each piece over carefully.  Mix the garlic, cherry tomatoes, olive oil and basil together and then season with a good grind of salt and pepper.  Add more flesh to the bowl if you think you can fit more into the courgettes.  Use the mixture to fill the courgettes, making sure that you press the mixture in well to use as much of it as possible.  Grate some parmesan over the top of each now filled piece of courgette and then rip the mozzarella into small chunks and place evenly over each courgette slice.  Bake in the oven for 10-20 minutes until golden brown.

Eat straight away and enjoy! 🙂

Ingredients (serves 2):

Wedges

• 2-3 sweet potatoes – sliced into wedges
• 1 tablespoon of olive oil
• 1 teaspoon of paprika

Salad

• 2 pears – cored, peeled and sliced into wedges
• 1 cucumber – sliced into thin wedges
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of freshly chopped parsley
• 1/2 tablespoon of olive oil
• Parmesan cheese
• Salt and pepper to taste

Pre-heat the oven to 200 degrees C.

Wedges

In a bowl, mix the olive oil with the paprika and then toss the potato wedges in the mixture.  Place onto a lightly greased baking tray and bake in the oven for up to 40 minutes, or until cooked and golden.  Serve up straight away with the salad.

Salad

Combine the pears, cucumber, vinegar, parsley and olive oil in a bowl until the pears and cucumber are well coated with the dressing.  Season with salt and pepper and shave over some of the parmesan.

Serve the wedges and salad up together and enjoy this healthy and light meal!