Melt the butter and sauté the onions until they have begun to soften.
Add the chicken to the pan and stir fry until it is cooked through.
Toss them in the chilli powder, some seasoning, and set aside.
Mix the lime juice, fish sauce and honey together.
Taste and season.
Toss with the cucumber, tomatoes, coriander, parsley and leaves in the dressing until everything is coated.
Toss the chicken and onion through while it is still warm and serve immediately.
Stir together the red onion, lemon zest, parsley and tarragon.
Add the lemon juice slowly as you may not need it all, taste as you go along. Season to taste.
Toast the bread under a grill on one side. Spread a little mustard on the un-toasted side. Put a spoon of the onion mixture over the mustard and a spoon of mackerel on each of the slices.
Sprinkle the cheese over them both and place back under the grill until the cheese has melted. Serve with a handful of rocket on each slice.
This tart is baked in a heavy based pan and then flipped over before serving. Start by cutting out a disc of pastry a little wider than the pan you will be using, if you have a pan about 24 cm wide it would be ideal.
Toss the tomatoes, tarragon and rashers in the vinegar and honey and place into the heavy pan.
Cover the pastry with a light spread of mustard and place the mustard side down on the tomato mixture. Bunch up the edges of the pastry so that it fits snugly into the pan.
Place in an oven at 180 degrees until the pastry is golden.
Once it has cooled a little flip it over gently onto a plate and sprinkle with the Parmesan. Top with a handful of rocket and serve.
Toss the potatoes, tomatoes, chunks of squash in the honey and oil. Sprinkle with the thyme that is removed from the stalk and season well. Place into an oven heated to 180 degrees for 10 minutes.
Bring the milk to the boil with 500ml water, add the bay leaf and the sprig of thyme.
Turn off the heat and leave to infuse for 20 minutes. You can then remove the herbs.
In the meantime boil the leeks until they are half cooked then stir them through the roasted vegetables and place back into the oven until everything has cooked through.
Add the polenta to the milk in a steady stream, whisking steadily. Cook for a minute until thickened, then stir in the butter and the cheese. Taste and season.
Serve the vegetables either on a bed of the polenta or on the side.
Put the penne on to boil in lightly salted water and drain when it is cooked to al dente.
In the meantime melt the butter in a saucepan and stir in the flour. Stir it until it has turned golden and then slowly add the milk. Keep stirring so that lumps do not form.
Place the penne into a large oven proof dish and stir through the tomatoes, honey, rosemary, tarragon, olives and then the white sauce and parmesan. Place into an oven heated to 180 degrees until it has started to bubble and turn golden at the edges.