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My flavor-packed take on an Asian classic, with butternut squash for added goodness.

Ingredients:

4 higher-welfare chicken thighs, skin off, bone out

1 heaped teaspoon Chinese five-spice powder

1 tablespoon runny honey

1 tablespoon sesame seeds

1 fresh red chili

Laksa:

1 organic chicken or vegetable stock cube

1 butternut squash, (neck end only)

2 cloves of garlic

5 cm piece of ginger

1 fresh red chili

1 teaspoon ground turmeric

½ a bunch spring onions

1 heaped teaspoon peanut butter

4 dried kaffir lime leaves

½ a bunch of fresh coriander

1 tablespoon sesame oil

1 tablespoon low-salt soy sauce

1 tablespoon fish sauce

300 g medium rice noodles

2 bunches of asparagus, (600 g)

1 x 400 g tin of light coconut milk

3 limes

Method:

1. On a large sheet of grease-proof paper, toss the chicken with sea salt, black pepper and the five-spic.

2. Fold over the paper, then bash and flatten the chicken to 1.5 cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.

3. Pour about 800 ml of boiling water into the large pan and crumble in the stock cube.

4. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock.

5. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chili, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.

6. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.

7. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.

8. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chili.

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Pork Chops with Prosciutto, Apple and Stilton

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Pork Chops with Prosciutto, Apple and Stilton

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Wrapping the meat in prosciutto with apple and blue cheese really perks up the humble pork chop.

Ingredients:

12 slices quality prosciutto

4 higher-welfare pork chops, French trimmed and all fat removed

1 small red apple, cored and sliced

75 g Stilton cheese, crumbled

4 large rosemary sprigs, to skewer

Method:

1. Wrapping the meat in prosciutto with apple and blue cheese really perks up the humble pork chop

2. Preheat the oven to 200ºC/400ºF/gas 6. Lay out 3 slices of the prosciutto so they overlap. Repeat with the rest of the prosciutto so you have 4 piles.

3. Put a frying pan over a high heat. Season the chops well with salt and pepper, then sear in the hot pan on both sides. Place a seared chop on top of each pile of prosciutto. Divide the sliced apple and Stilton between the prosciutto piles, on top of the pork.

4. Wrap the prosciutto around each of the pork, apple and Stilton parcels to hold it all in place. Secure each with a rosemary sprig. Place the prosciutto parcels on a baking tray and bake in the oven for 15 minutes, or until the pork is cooked through. Serve with mashed potato and greens and cooking juices from the parcels.

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This is a really easy way to give chicken, meat or even fish a lovely golden, crunchy bite.

Ingredients:

1 clove of garlic

1 lemon

6 saltine crackers

2 tablespoons unsalted butter

4 sprigs of fresh Italian parsley

sea salt

freshly ground black pepper

2 heaped tablespoons all-purpose flour

1 large free-range egg

2 skinless free-range chicken breast fillets

olive oil

Method:

1. Peel the garlic and zest the lemon. Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper, then whiz until the mixture is very fine, and pour on to a plate.

2. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.

3. Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.

4. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

5. You can either bake or fry the chicken. If baking, preheat your oven to full whack (240°C/475ºF/gas 9), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, pour in a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, or until cooked through, golden and crisp.

6. Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

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When comedian Russell Howard first ate this dish at Lon-grain restaurant in Sydney, it blew his mind, calling it ‘a proper death row meal’. To help Russell relive the joy, I tracked down ex-head chef Martin Boetz for his recipe – It’s the perfect combination of South-East Asian flavors: hot, sour, salty and sweet. The original version uses just coconut cream, but I’ve made mine with a combo of coconut cream and light coconut milk for the same vibe with less of the fat. You’re going to love it!

Ingredients:

600 ml organic chicken stock

300 g coconut cream

1 x 400 ml tin of light coconut milk

160 g tamarind paste

4 sticks of lemongrass

4 Asian shallots

400 g minced free-range chicken breast

2 long fresh red chilies

½ a bunch of fresh coriander, (15 g)

400 g raw tiger prawns, from sustainable sources

8 teaspoons palm sugar

8 tablespoons fish sauce

1-2 limes

crispy shallots, to serve (optional)

RICE CAKES

200 g Thai sticky rice

500 ml vegetable oil, for frying

Method:

1. To make the rice cakes, cover the rice with cold water and leave to soak overnight.

2. Drain the rice, then spread it out evenly in a lined bamboo steamer (about 5 mm thick). Set the steamer in a wok over boiling water, then cover and steam for 20 minutes.

3. Preheat the oven to 80°C/176°F (or to its lowest setting). Remove the rice from the wok and allow to cool a little. Wet your hands and lightly pick up small clumps of rice with your fingertips, being careful not to squash the grains together, and transfer to a wire rack set over a baking tray. Dry in the oven for 2 hours.

4. Put the vegetable oil in a wok or large heavy-based saucepan (unless you own a deep-fat fryer) and place on a medium-high heat to bring up to 170°C–180°C, or add a cube of bread – if it turns golden in about 30 seconds, you’re good to go.

5. Fry the rice in small batches, holding them under the oil if needed with a slotted spoon, for 30 to 45 seconds, or until puffed up and crisp, turning to cook evenly on both sides. Carefully remove with your slotted spoon to kitchen paper before they color, while you cook the next batch. Leave to cool and store in an airtight container until ready to serve.

6. For the curry, heat the chicken stock in a large pan on a medium heat, add the coconut cream, coconut milk and tamarind, and gently bring to the boil.

7. Meanwhile, whack the lemongrass against your work surface and remove the tough outer layer. Peel the shallots, then very finely chop with the inside of the lemongrass, and add to the pan.

8. Stir in the minced chicken and cook for 4 minutes, stirring to break up any lumps.

9. Trim the chilies and finely chop with the coriander stalks, roughly chop the prawns. Add it all to the pan with the palm sugar and fish sauce.

10. Finely grate over the zest of 1 lime, and squeeze in the juice, then leave to simmer for 5 minutes. Have a taste and adjust the seasoning, adding a little more lime juice, fish sauce or sugar, if needed. Scatter over the remaining coriander.

11. Serve the curry with the rice cakes and a scattering of crispy shallots, if you like (see tip). Delicious with a fresh green salad.

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Chickpeas – the star ingredient in hummus incredibly good for you. High in protein and fiber and more than ten micro nutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, bread sticks or lovely warm flatbread.

Ingredients:

1 x 400 g tin of chickpeas

1 small clove of garlic

1 tablespoon tahini

1 lemon

extra virgin olive oil

Method:

1. Drain and tip the chickpeas into a food processor.

2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.

3. Season with a pinch of sea salt, then pop the lid on and blitz.

4. Use a spatula to scrape the hummus the sides of bowl, then blitz again until smooth.

5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.

6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbread.

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Simple, beautiful and rustic, this dish originates from San Fele in the Basilicata region of southern Italy. The name essentially means stretched pasta with pangrattato (crispy breadcrumbs), but I’ve added an ingredient that’s unique to the region – a sweet, dried pepper known as peperone crusco (Senise), which are picked, hung and dried, and have long been integral to many local dishes. Toast them back to life in a hot pan, then chop and scatter them through your pangrattato for something truly special. A joy to eat.

Ingredients:

400 g durum wheat flour, plus extra for dusting

1 kg ripe tomatoes

6 cloves of garlic

olive oil

2 pepperoni cruschi, (dried senise peppers)

100 g quality breadcrumbs

extra virgin olive oil

Method:

1. Place the flour in a large bowl, make a well in the center and gradually stir in 200 ml of tepid water with a fork until combined. Switch to your hands and knead for 10 minutes, or until pliable and smooth, but not sticky (adding a little extra flour if needed). Cover and rest for 30 minutes.

2. Divide the dough into quarters (approximately 50 g chunks), then roll each chunk into a long snake and cut into 1-inch nuggets (about 2½cm). Roll each piece into a mini sausage, and then, using three fingers, press down firmly and drag the dough towards you to make three clear indentations, with pointed ends. Set aside each piece of pasta on a flour dusted tray.

3. Blanch the tomatoes in a large pan of boiling water for 45 seconds. Carefully remove with a slotted spoon to a bowl of ice-cold water, then peel and discard the skins, and roughly chop.

4. Peel and finely slice 4 cloves of garlic and place in a large non-stick frying pan with 3 tablespoons of olive oil. Place over a medium heat and cook until fragrant but not colored.

5. Add the chopped tomatoes, bring to a simmer and leave to cook for 45 minutes, or until reduced and delicious. Season to perfection with sea salt and black pepper.

6. For the pangrattato, halve and deseed the dried peppers and place in a non-stick frying pan on a medium heat with 3 tablespoons of olive oil. Cook for 5 minutes, or until softened, then remove to a chopping board and finely chop.

7. Peel and finely chop the remaining garlic, then fry in the hot chili oil for 1 to 2 minutes.

8. Tip in the breadcrumbs and fry for 1 to 2 minutes more until golden and crisp, then add the chopped peppers and stir to combine.

9. Cook the pasta in a large pan of salted boiling water for 3 minutes, or until al dente. Spoon the pasta into the sauce, adding a good splash of cooking water to loosen and a drizzle of extra virgin olive oil.

10. Divide the pasta between plates and top each with a generous handful of the pangrattato. Delicious served with a leafy salad dressed with good-quality balsamic vinegar.

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Get creative with these brilliant baked eggs – so versatile, easy and quick!

Ingredients:

vegetable oil

4 large free-range eggs

sea salt

freshly ground black pepper

Spinach:

20 g baby spinach

75 g quality cooked ham

Tomato and Basil:

70 g ripe cherry tomatoes

1 sprig of fresh basil

Salmon and Chives:

50 g smoked salmon

a few fresh chives

Truffles and Mushroom:

50 g chestnut mushrooms

A few drops of truffle oil

Method:

1. Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.

2. Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.

3. Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.

4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.

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Grilled Chicken with Charred Pineapple Salad

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Grilled Chicken with Charred Pineapple Salad

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This super-healthy recipe heroes the gluten-free grain, quinoa, which is full of all-important protein and fiber. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as protein promotes muscle growth and repair.

Ingredients:

1 teaspoon dried oregano

olive oil

2 x 150 g free-range chicken breasts

150 g quinoa

50 g white cabbage

1 large handful of salad leaves

¼ of a pineapple

50 g natural yogurt

1 fresh red chili

Dressing:

½ an avocado

½ a bunch of fresh coriander, (15 g)

2 tablespoons pickled jalapenos

2 limes

Method:

1. Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.

2. Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.

3. Cook the quinoa according to the packet instructions, then drain and set aside.

4. For the dressing, peel and destine the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapenos, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.

5. Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.

6. Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.

7. In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.

8. Chop the griddle pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chili.

9. Divide the yogurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chili. Divide between the plates, then serve.

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I laughed so much I cried when I cooked this dish, and to be honest, I’ve never seen anything like it before. It’s a principle that can bow or step up to whatever budget you have. The genius thing is you simply prep all the veg so it cooks in the same time as the rice, meaning you can embrace different seasonal produce.

Ingredients:

300 g potatoes

1 onion

1 clove of garlic

2 sticks of celery

400 g ripe cherry tomatoes

1 bunch of fresh flat-leaf parsley, (30 g)

60 g Parmesan cheese

400 ml prosecco

extra virgin olive oil

500 g long-grain rice

750 g mussels, scrubbed, de bearded, from sustainable sources

1 courgette

Method:

1. Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, then, one at a time, cut them length-ways into quarters and erratically slice them to about the thickness of a coin, the rougher the better.

2. Place in an ovenproof earthenware pot or small casserole pan.

3. Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot.

4. Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil.

5. Add the rice, season with sea salt and black pepper, then mix everything together really well.

6. Pick through the mussels and tap any open ones – if they don’t close, discard.

7. Now you’ve got two choices. Shuck the raw mussels, which is fiddly but you’ll get the hang of it and it gives the most incredible depth of flavor from the sea. Use a small sharp knife to carefully pries open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open.

8. Once cool enough to handle, remove the shells (discarding any that remain closed).

9. Either way, stir the mussels and any juices into the pot, then finely slice the courgette and layer on top like a lid.

10. Gently push down to submerge in the flours, then finely grate over the remaining Parmesan.

11. Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.

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This is a brilliant dish for days when you want comfort food, but with a bit of zing. It’s packed with green veggies, silky fresh pasta, and fragrant lemon. Plus, using cottage cheese instead of the traditional béchamel sauce means that it’s not only quicker, but less indulgent, too.

Ingredients:

1 bunch of spring onions

½ x 30 g tin of anchovies in oil, from sustainable sources

6 cloves of garlic

700 g asparagus

500 g frozen peas

300 g frozen broad beans

1 big bunch of fresh mint (60 g)

300 ml single cream

1 lemon

300 m organic vegetable stock

2 x 250 g tubs of cottage cheese

500 g fresh lasagna sheets

Parmesan cheese

olive oil

a few sprigs of fresh thyme

Method:

1. Preheat the grill to full whack.

2. Trim and finely slice the spring onions.

3. Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).

4. Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.

5. Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.

6. Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.

7. Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.

8. Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.

9. Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese – the consistency should be creamy and loose.

10. Place a deep 30 cm x 35 cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagna sheets, and a good grating of parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.

11. Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.

12. Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.

13. Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of parmesan.

14. Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.

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Having fallen in love with Italian food and culture while spending time in rural Umbria, for Ashley this dish is a total celebration of the purity of Umbrian food which she speaks so fondly of. The rustic unevenness of the pasta shape – umbricelli – is all part of the joy, so there’s no need to worry about being too precise. Have fun!

Ingredients

½ x Royal Pasta Dough

Tipo 00 flour, for dusting

2 cloves of garlic

3 fresh porcine mushrooms, (200 g in total)

1 whole Umbrian truffle, (15 g)

extra virgin olive oil

2 sprigs of fresh thyme

2 anchovy fillets in oil, from sustainable sources

20 g unsalted butter

20 g Grana Padano cheese

Method:

1. Make the Royal Pasta Dough.

2. Once it's relaxed for 30 minutes, simply tear off 1 cm balls of pasta dough and, on a clean surface, roll them out into very thin 30cm sausage shapes, then place on a floured tray. The pasta will seem very thin at this stage, but don't worry it will puff up as it cooks.

3. Peel the garlic and put the whole cloves into a large pan of boiling salted water for 2 minutes (this will make the garlic creamy), then scoop out and finely chop, leaving the water on the heat.

4. Clean and quarter the mushrooms, then very finely slice the truffle. Drizzle 2 tablespoons of extra virgin olive oil into a cold pan, place on a medium heat, then add the garlic, strip in the thyme leaves and scatter in most of the truffle and the porcine.

5. Toss occasionally over the heat while you carefully add the pasta to the boiling water to cook for 4½ minutes (if you’ve left the pasta to dry out, it will take a little longer).

6. Add the anchovies to the porcine pan – they’ll melt in – and toss together, then add a little pasta water to emulsify into a lovely mushroom sauce. Remove from the heat and stir in the butter.

7. Using tongs, drag the pasta straight into the porcine pan, taking a little cooking water with it. Toss together, then finely grate in the cheese, and toss again.

8. Scatter over the remaining truffle, season to perfection with sea salt and black pepper, and finish with a drizzle of extra virgin olive oil. Simply delicious!

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This tasty Greek dish reminds me of a hearty fish soup and is a real taste of the sea. It's a traditional Greek fisherman's stew.

Ingredients:

olive oil

2 onions, peeled and roughly chopped

4 sticks celery, trimmed and roughly chopped

5 cloves garlic, peeled and roughly chopped

3 beef tomatoes, roughly chopped

500 g potatoes, peeled and cut into 3-4 cm chunks

3 bay leaves

1 liter organic vegetable stock

700 g fresh fish fillets

1 lemon

½ a bunch fresh flat-leaf parsley, (15 g) roughly chopped

½ a bunch fresh dill, (15 g) roughly chopped

Greek extra virgin olive oil

1 loaf rustic bread to serve

Method:

1. Heat a good lug of olive oil in a large pan on a medium heat.

2. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not colored.

3. Add the tomatoes, potatoes and bay leaves and pour in the stock.

4. Season lovingly with sea salt and black pepper and bring it all to the boil.

5. Reduce to a low heat and simmer for 15 minutes.

6. At this point, add your fish fillets and bring back to the boil, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart.

7. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil, then have a quick taste to make sure you've got a good balance of acidity, freshness and seasoning and serve with chunks of rustic bread.

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Fragrant and colorful, this old favorite gets a reboot. If you have time, prepare it a day ahead for next-level flavor. Also referred to as bean curd, tofu is a good source of protein, calcium and phosphorus, all of which are great for bones. It’s also packed with manganese and thiamine (vitamin B1).

Ingredients:

2 shallots (140 g)

2 cloves of garlic

2 cm piece of ginger

4 free-range chicken thighs, skin off, bone in

groundnut oil

sesame oil

1 star anise

½ a bunch of fresh coriander

½ a bunch of fresh mint

100 g tofu

4 spring onions

½ a fresh red chili

100 g baby spinach

100 g fine rice noodles

2 tablespoons low-salt soy sauce

4 seaweed nori sheets

1 lime

Method:

1. Start preparing the soup the night before. Peel and finely slice the shallots, garlic and ginger. Remove the meat from the chicken thighs, reserving the bones, and slice it into nice thin strips.

2. Place a large pan over a medium–low heat and pour in a good lug of groundnut oil, then fry the shallots, ginger and garlic for 5 minutes, or until soft, then add the chicken and 1 tablespoon of sesame oil and fry for a few minutes more.

3. Add the chicken bones and star anise, then cover with 700 ml of water. Gently bring to the boil, reduce the heat to low, cover the pan with a lid and simmer for 35 to 40 minutes, or until the chicken is tender.

4. Allow to cool completely, then leave overnight in the fridge – you should end up with a lovely jellied chicken-thigh broth.

5. The next morning, reheat the broth in a large pan over a high heat until boiling. Fill two wide-necked flasks with boiling kettle water to heat up for a few minutes.

6. Pick the herbs, dividing them between two containers. Chop the tofu into 1 cm cubes, trim and finely slice the spring onions, then finely slice the chili and divide between the two containers (one for each portion) along with the spinach. Place the rice noodles on top.

7. Season the hot chicken stock with the soy sauce and black pepper, to taste. Empty the flasks of boiling water, then fill them with the chicken and stock. Screw on the lids tightly and they’re ready to take away.

8. When you’re ready to eat your broth, drop the noodles straight into the flasks and leave them in there for 8 minutes.

9. Pour the noodle broth into two deep bowls and finish by tipping a container of chopped veg and tofu into each. Roughly chop and scatter over the nori, then finish with a squeeze of lime, and tuck in!

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Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways.

Ingredients:

800 g strong white bread flour

200 g fine ground semolina flour or strong white bread flour

1 level tablespoon fine sea salt

2x7 g sachets of dried yeast

1 tablespoon golden caster sugar

Tomato Sauce:

1 clove of garlic

1 bunch of fresh basil

olive oil

1 x 400 g tin of quality plum tomatoes

Topping:

85 g mozzarella cheese

Method:

1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the center.

2. Add the yeast and sugar to 650 ml lukewarm water, mix together and leave for a few minutes, then pour into the well.

3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.

5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.

6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.

7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.

8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.

9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.

10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.

11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.

13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.

14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.

15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to man-oeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

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Panissa is risotto’s frumpy but very, very tasty cousin. The way the difference was explained to me by Rosa, who taught me, is that there’s simply more in panissa so it’s considered more of a whole meal than risotto is. You know it’s ready when it’s thick enough for your spoon to stand up in the middle – how cool is that.

Ingredients:

50 g piece of higher-welfare smoked pancetta

50 g higher-welfare salami

2 onions

2 sticks of celery

1 liter organic meat stock

1 bunch of fresh rosemary (30 g)

300 g Arborio risotto rice

250 ml Barbera d’Asti red wine

1 x 400 g tin of quality plum tomatoes

1 x 400 g tin of borlotti beans

4 sprigs of fresh flat-leaf parsley

Method:

1. Chop the pancetta and salami into 1 cm chunks, place in a cold casserole pan and put it on a medium-high heat to let the fat render out. Stir occasionally while you peel the onions and celery, then chop both into 1 cm chunks. Stir the veg into the pan and cook for 10 minutes, or until soft, stirring regularly. In a separate pan, simmer the stock and rosemary.

2. Stir the rice into the veg to toast for 2 minutes, then pour in the wine and let it cook away. Scrunch in the tomatoes through your clean hands, then start adding the stock, a ladle-full at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 20 minutes, or until the rice is cooked but still retains its shape. Drain the beans and stir into the pan with the last ladle-full of stock. When your spoon stands up, it’s done. Taste, and season to perfection with black pepper. Finely chop and stir in the parsley leaves, then tuck on it.

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The benefit of skirt steak is that it’s leaner than many other cuts of beef, plus it’s high in the mineral zinc, which we need to keep our hair, skin and nails nice and healthy – triple win!

Ingredients:

450 g pearl barley

olive oil

100 g baby silver-skin pickled onions

1 large onion

3 large carrots

1 celery heart

½ a bunch of fresh thyme, (15 g)

800 g swede

20 g dried porcine mushrooms

500 g beef skirt steak

1 liter organic beef or chicken stock

½ x 440 ml can of Guinness

500 g fresh seasonal greens, such as kale, cabbage, chard

20 g Cheddar cheese

4 heaped teaspoons English mustard

Method:

1. Preheat the oven to 180°C/350°F/gas 4.

2. In a large pan, cover the pearl barley with plenty of cold water and leave to soak.

3. Put a large casserole pan on a medium-high heat with 1 tablespoon of oil and the whole pickled onions. Peel and quarter the regular onion, then pull the quarters apart into petals and add to the pan.

4. Stir regularly while you wash and trim the carrots and celery and slice both ½cm thick at an angle. Stir them into the pan, then strip in the thyme leaves.

5. Cook and stir for 10 minutes, while you peel the swede and chop it into 3 cm chunks, and finely chop the dried porcine. Stir both into the pan, then slice the beef 3 cm thick and add that, too.

6. After a couple of minutes, pour in the stock and Guinness. Bring up to a simmer, cover with a scrunched sheet of wet grease-proof paper, and cook in the oven for 1 hour.

7. Remove the paper, then cook the stew for another hour, or until the meat is tender.

8. Drain the pearl barley and re-cover with boiling water, then cook according to the packet instructions.

9. Pick through your greens, discarding any tough stalks, and steam in a colander or sieve above the pearl barley for the last 10 minutes.

10. Reserving a little cooking water, drain the pearl barley and return it to the pan, grate over the cheese, add the English mustard and a splash of the reserved water, and mix together.

11. Taste the stew and season to perfection, then serve up with the mustard pearl barley and the freshly steamed greens on the side.

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Just a handful of ingredients makes a fantastic carbonara and done properly, it’s a thing of beauty.

Ingredients:

3 large free-range egg yolks

40 g Parmesan cheese, plus extra to serve

1 x 150 g piece of higher-welfare pancetta

200 g dried spaghetti

1 clove of garlic

extra virgin olive oil

Method:

1. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.

2. Cut any hard skin off the pancetta and set aside, then chop the meat.

3. Cook the spaghetti in a large pan of boiling salted water until al dente.

4. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavor, or use 1 tablespoon of oil instead), then place over a medium-high heat.

5. Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavor the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.

6. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavor, then remove the pan from the heat.

7. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

8. Serve with a grating of Parmesan and an extra twist of pepper.

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Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.

Ingredients:

2 x 200 g skinless free-range chicken breasts

1 teaspoon fennel seeds

2 sprigs of fresh rosemary

2 tablespoons rapeseed oil

4-5 cloves of garlic

1-2 fresh red chilies

8 ripe cherry tomatoes

Pasta Pesto:

250 g green beans

1 big bunch of fresh basil

50 g blanched almonds

50 g Parmesan cheese , plus extra to serve

2 tablespoons extra virgin olive oil

1 lemon

1 clove of garlic

300 g fresh lasagna sheets

200 g baby spinach

Method:

1. On a large sheet of grease proof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5 cm thick with a rolling pin.

2. Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chilies, turning after about 3 or 4 minutes, until golden and cooked through.

3. Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.

4. Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.

5. Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.

6. Slice the lasagna sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.

7. Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.

8. Slice the chicken breasts in half and serve with the tomatoes and chili spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

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This gorgeous comfort food dish is super-easy to put together and delivers big on the flavor front. You end up with a mega tray of oozy cheese-topped meatballs in thick, delicious gravy, ready to be spooned into warm subs. The best bit? There’ll be enough of that amazing gravy left for some epic dunking as you tuck in.

Ingredients:

olive oil

1 small potato

500 g minced higher-welfare pork shoulder

500 g quality minced beef

4 sprigs of fresh rosemary

6 submarine rolls

red wine vinegar

100 g Red Leicester cheese

50 g watercress

Gravy:

2 red onions

1 bulb of fennel

1 heaped tablespoon plain flour

100 ml porter or stout

1 liter quality organic chicken stock

1 tablespoon HP sauce

1 tablespoon tomato ketchup

1 tablespoon Worcestershire sauce

1 teaspoon English mustard

1 tablespoon mango chutney

Method:

1. Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a large roasting tray.

2. Peel and coarsely grate the potato, then place in a bowl with the minced pork and beef. Scrunch together, then use wet hands to divide and roll the mixture into 21 balls, each slightly larger than a golf ball. Reserving 3, place the rest in the prepared roasting tray and set aside.

3. To make the gravy, peel the onions, trim the fennel, then finely chop both and place in a large pan on a medium heat with 1 tablespoon of oil. Cook for 10 minutes, or until softened, stirring occasionally.

4. Break in the 3 reserved meatballs, then cook for a further 10 minutes on a high heat, or until dark golden. Stir in the flour for 2 minutes, then add the porter and leave to cook away.

5. Pour in the stock, stir in the remaining gravy ingredients, then bring to the boil. Reduce to a simmer for 20 minutes, or until thick and glossy.

6. Meanwhile, season the tray of meatballs with sea salt and black pepper, then cook in the oven for 20 to 25 minutes, or until golden and cooked through.

7. Transfer the tray to a medium heat on the hob, pour over the gravy, add the rosemary sprigs and simmer for a few minutes while you warm the rolls in the cooling oven.

8. Stir a splash of vinegar into the gravy, then grate over the cheese and turn off the heat.

9. Slice open the rolls, then spoon in the cheesy meatballs and gravy. Top with pinches of watercress, and serve with any leftover gravy for dunking. Epic!

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This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Ingredients:

4 large free-range eggs

150 g plain flour

175 ml whole milk

50 g beef dripping

Gravy:

2 kg beef bones, with bone marrow

2 large leeks

2 red onions

2 heaped tablespoons plain flour

100 ml red wine

100 ml port

Beef:

2 kg whole dry-aged sirloin of beef

olive oil

40 g black peppercorns

3 sprigs of fresh rosemary

Method:

1. Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25 ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).

2. Preheat the oven to 180ºc / 350ºF / gas 4.

3. For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.

4. Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.

5. Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.

6. Simmer gently for a further 2 hours, or until you reach your desired consistency.

7. Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.

8. When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).

9. Score the beef fat in a cross fashion, then rub with 1 tablespoon of oil.

10. In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.

11. Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.

12. Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.

13. Turn the oven up to 220ºC/425ºF/gas 7.

14. Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3 g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.

15. Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.

16. Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.