Baby potatoes for 4
½ a lemon, sliced
A generous bunch of thyme
A generous bunch of rosemary
1 tsp of nutmeg
A dash of olive oil
8 cloves of garlic, left whole but pressed flat with a knife
4 lamb chops
2 bunches of cherry tomatoes
Push the potatoes onto 4 skewers.
Place the skewers, the garlic, lemon, nutmeg and herbs into a large oven proof dish. Toss everything in a little olive oil and seasoning and put into a medium oven for about 15 minutes.
Add the chops and tomatoes to the dish and give everything a stir, place back into the oven for a further 15 minutes, or until everything is cooked to your liking.
2 cloves of garlic
A dash of rapeseed oil
600 mls of milk
200g of soft goats cheese, crumbled
½ tsp nutmeg
Zest of 1 lemon
A generous bunch of parsley, chopped
A small bunch of coriander, chopped
4 spoons of relish
Salad for 4
A dash of salad dressing
Sauté the garlic in a small dash of oil until it is just about to change colour.
Blitz the cooked garlic, eggs, flour, milk, cheese, nutmeg, lemon zest and herbs with a soup gun until it forms a smooth batter.
Heat another small dash of the oil in a frying pan until it is quite hot. Pour a generous scoopful of the batter into the pan and fry until golden on one side. Flip and cook on the other side. You should get two pancakes per person with this mixture. The batter will keep quite well in the fridge for two to three days.
Set the pancake on a warm plate, cover it with another and leave in a warm oven while you make the rest of your pancakes.
Toss the salad leaves in the dressing. Serve on the side of the pancakes with the relish on the plate.
Spaghetti for 4
A dash of good olive oil
6 cloves of garlic, very finely chopped
A generous bunch of thyme, chopped
Zest of 3 lemons
400g of prawns
150g of parmesan cheese grated
Put the pasta on to boil in lightly salted water and drain when cooked.
Heat the oil and sauté the garlic until it is just about to change colour. Add the thyme, lemon zest and prawns. And stir fry until the prawns are completely cooked through.
Stir the contents of the pan and the grated cheese through the spaghetti. Season and drizzle with a small dash of good olive oil
2 onions, finely chopped
2 cloves of garlic, finely chopped
1 red chilli, finely chopped
400g of minced beef
2 tomatoes, chopped
3 tbs of tomato puree
A generous bunch of coriander, finely chopped
4 tbsp of creme fraiche
Zest of 2 limes
8 taco shells
200g of cheddar cheese, grated
1 avocado, peeled, de stoned and thinly sliced
Sauté the onions until they are turning translucent, add the garlic and chilli and continue to cook for another minute. Add the beef and fry until it is browning. Add the tomato, purée and a little water and cook until the beef is cooked though. Taste and add a little chilli powder and seasoning if you wish. Stir through half of the coriander.
Stir the rest of the coriander and the lime zest through the creme fraiche. Season to taste.
Fill the tacos with the mince and top with the cheese. Heat gently under a grill until the cheese melts.
Serve with the avocado and the creme fraiche on the side.
Noodles for 4
A dash of sesame oil
4 cloves of garlic, finely chopped
2 thumb size pieces of ginger, finely chopped
4 tbsp of teriyaki sauce
750 mls of stock
4 small leeks, very thinly sliced
2 generous handfuls of spinach, roughly chopped
A handful of sesame seeds, toasted
Put your noodles on to boil and drain when cooked.
Heat a dash of sesame oil and sauté the garlic until it is just about to change colour. Add the ginger and stir for a further 30 seconds.
Stir through the teriyaki sauce and add the stock, taste and add more teriyaki if you like your sauce a little stronger. Leave to bubble away on a medium heat for about five minutes. Taste and season. Add the leeks and spinach and cook until the leeks have begun to soften.
Divide the noodles between four bowl and spoon the spinach mixture over it. Sprinkle with sesame seeds before serving.