Ingredients

• About 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)
• 1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes
• 12 slices prosciutto - the best you can afford
• Handful mint, leaves picked, shredded
• Crusty bread, to serve

For the dressing:

• 1½ tbsp sherry or red wine vinegar
• 3 tbsp olive oil
• 1 tsp honey

Method

1. To make the dressing, whisk all the ingredients together in a bowl and set aside.
2. Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.

Ingredients

• 1 shallot, sliced into thin rounds
• 1 tbsp white wine vinegar
• 80ml mayonnaise
• 1 tbsp sriracha
• 1 tsp fish sauce
• 1 tsp lemongrass paste
• ½ cucumber, peeled, deseeded and finely chopped into cubes
• 300g prawns, defrosted and well drained (we used small prawns, but you can use whatever suits your budget)
• 2-3 little gem lettuces
• 50g crispy onions or shallots

Method

1. Tip the shallots into a small bowl with the vinegar and a pinch each of sugar and salt. Scrunch together with your hands, set aside and leave to pickle while you continue.
2. Mix the mayonnaise, sriracha, fish sauce and lemongrass paste together. Will keep covered and chilled for up to three days. Add the cucumber and prawns, and mix to combine. Separate the lettuces into individual leaves and spoon a tablespoon of the prawn cocktail into each lettuce cup. Top with the pickled shallots and crispy onions. Serve immediately.

Ingredients

• ½ small red onion, finely chopped
• 8 medium tomatoes (about 500g), coarsely chopped and drained
• 2-3 garlic cloves, crushed
• 6-8 leaves of fresh basil, finely chopped
• 30ml balsamic vinegar
• 60-80ml extra virgin olive oil
• 1 loaf crusty bread

Method

1. In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
2. Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

Ingredients

• 2 tbsp olive oil
• ½ onion, finely chopped
• 1 large garlic clove, crushed
• ½ tsp fennel seeds, crushed
• 300g risotto rice
• 400g can chopped tomatoes
• 800ml hot chicken stock
• 80g parmesan, finely grated
• 50g nduja sausage, finely chopped
• 150g mozzarella, cut into cubes
• 100g plain flour
• 3 medium eggs, beaten
• 200g panko breadcrumbs
• Vegetable oil, for deep- frying

Method

1. Heat the olive oil in a casserole dish over a low heat, and fry the onion with a pinch of salt for 10-12 mins, or until softened. Add the garlic and fennel seeds, and cook for 1 min more. Stir in the rice and cook for a further minute.
2. Pour in the tomatoes and half the stock, and turn the heat to medium-high. Cook, stirring continuously, until the stock is almost completely evaporated. Add the remaining stock, a ladle at a time, adding more when the previous addition is absorbed by the rice. Cook until the rice is al dente, about 15-20 mins.
3. Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.
4. Scoop the cooled risotto into 20 even portions, slightly larger than a golf ball. Flatten one of the balls into a disc in your hand, put a piece of mozzarella in the centre, then enclose with the rice. Roll into a ball. Repeat with the remaining risotto and mozzarella.
5. Tip the flour, eggs and panko breadcrumbs into three separate shallow bowls. Roll each risotto ball in the flour, then the egg, and finally the breadcrumbs. Transfer the balls to a baking tray. Half-fill a large, heavy-based saucepan with vegetable oil and heat over a medium-low heat to 170C, or until a piece of bread turns golden in the oil within 45 seconds. Carefully lower the risotto balls into the oil in batches, and fry each batch for 8-10 mins, or until golden brown and gooey in the centre. Drain on a plate lined with kitchen paper.

Ingredients

• 2 large oranges
• 1½ tbsp wholegrain mustard
• 1½ tsp honey
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed or olive oil, plus extra for frying
• 2 large carrots, peeled
• 225g block halloumi, sliced
• 100g bag watercress or baby spinach

Method

1. Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
2. Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

Ingredients

• 1 red chilli, chopped
• Small pack coriander, leaves and stalks separated
• 2 garlic cloves
• 1 thumb-sized piece ginger, peeled
• 1 x 400ml can coconut milk
• 1 lemongrass stalk
• 200g raw king prawns
• 500g mussels, cleaned
• 1 lime, cut into wedges
• Crusty bread, to serve

Method

1. Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
2. Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
3. Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.

Ingredients

• 100g puff pastry
• 1 tbsp olive oil, plus a little extra
• 1 shallot, finely chopped
• 100g chestnut mushroom, chopped
• 1 tsp chopped thyme, plus sprigs to decorate
• 3 tbsp port or Madeira
• 1 tbsp double cream
• 2 fillet steaks, about 140g/5oz each

Method

1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.
2. Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
3. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.
4. Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).

Ingredients

• 10g dried porcini mushrooms
• 2 tbsp olive oil
• 2 tbsp butter
• 3 banana shallots, finely chopped
• 400g chestnut or portobellini mushrooms, sliced
• 2 garlic cloves, crushed
• 600g wild mushrooms, sliced if large
• 2 tsp tomato purée
• 2 tbsp plain flour
• 1 tsp smoked paprika
• 100ml brandy
• 300ml soured cream
• 2 tbsp wholegrain mustard

Method

1. Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.
2. Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed
3. Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.

Ingredients

• 30g dried porcini mushrooms
• 3 tbsp olive oil
• 1 onion, very finely chopped
• 2 garlic cloves, crushed
• 1 tsp sweet smoked paprika
• 1 x 400g can black beans, drained and rinsed
• 50g rolled oats
• 2 tbsp brown rice miso
• 50g fresh breadcrumbs
• Spaghetti or soft polenta, to serve

For the tomato sauce:

• 2 tbsp olive oil
• 1 onion, very finely chopped
• 1 large garlic clove, crushed
• Small pinch of chilli flakes
• 2 x 400g cans chopped tomatoes
• 1 tbsp soft brown sugar
• ½ small bunch of basil, finely chopped

Method

1. Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
2. Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
3. Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
4. Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
5. Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
6. Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

Ingredients

• 3 tbsp mascarpone
• 1 tbsp finely chopped rosemary
• 1 garlic clove, crushed
• 2 chicken breasts, skin on
• 4 slices prosciutto
• Splash olive oil
• Juice of half a lemon

Method

1. Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
2. Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
3. Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

Ingredients

• 6 ripe bananas, peeled and sliced in half lengthways
• 2 tbsp dark brown soft sugar
• 2 tbsp maple syrup
• 3-4 tbsp rum or whisky
• 40g pecans, toasted and chopped
• Vanilla or salted caramel ice cream, to serve

Method

1. Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
2. Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

Ingredients

• 50g salted dairy-free plant butter, melted, plus extra for the dish
• 125g self-raising flour
• 30g vegan cocoa powder
• 100g caster sugar
• 1 tsp espresso powder
• 150ml Jord oat drink
• 1 tsp vanilla extract
• 50g vegan dark chocolate, roughly chopped

For the sauce:

• 20g vegan cocoa powder
• 50g caster sugar

Method

1. Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a small baking dish. To make the sauce, sieve the cocoa powder into a jug and stir in the caster sugar. Gradually pour in 250ml boiling water until well combined and smooth. Set aside.
2. For the cake, sieve the flour and cocoa powder into a large bowl and stir in the sugar and espresso powder. Make a well in the middle and pour in the melted plant butter, Jord oat drink, and vanilla, whisking until smooth. Stir through the chopped chocolate and spoon into the prepared baking dish. Carefully pour the hot sauce into one of the corners, pouring it over the back of a spoon so it does not make a hole. Bake for 40-45 mins until a skewer inserted gently into the middle comes out with a few crumbs clinging to it (make sure you are just testing the pudding, not going all the way down to the sauce). Leave to stand for a few minutes before serving.

Ingredients

• 75g dark chocolate 70% grated
• 4 tbsp low-fat yogurt
• 2 large egg whites
• 2 tsp caster sugar
• 350g berries (try blueberries, raspberries, cherries or a mix)

Method

1. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
2. Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix – loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
3. Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.

Ingredients

• 200g granulated sugar
• 500g raspberries, plus more to serve (optional)
• 1 lemon, juiced

Method

1. Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
2. Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
3. Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
4. Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.