Gingery Hot Duck Salad

Serves 2

1 duck breast
2 tbspns fish sauce
Juice of half a lime and juice of half an orange or 1 Seville orange
1 Cayenne chilli finely chopped
1cm ginger grated
Few drops sesame oil, (optional)
50g baby spinach, watercress, lambs lettuce or a mixture


1.Grill or fry the duck breast - fat side down, if not removed - until it's cooked to juicy pinkness.

2.Let it rest on a board, while you mix together the fish sauce, lime and orange juice (or just seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.

3.Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.

Chocolate Cloud Cake

Serves 8-12

Cake

250g dark chocolate minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar: 75g in the cake, 100g in whites
2 tbspns Cointreau (optional)
Grated zest of an orange (optional)
23cm springform cake tin

Cream topping

500ml double cream
1 tsp vanilla extract
1 tbspn Cointreau (optional)
Half tsp unsweetened cocoa powder for sprinkling


1.Preheat the oven to 180C/gas mark 4.

2.Line the bottom of a 23cm Springform cake tin with baking parchment. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

3.Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

4.In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for about 35 to 40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it's tin on a wire rack; the middle will sink as it cools.

5.When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Hot and Sour Soup

Serves 4-6
Ingredients

1½ litres chicken stock
2 heaped tbsp tom yam paste
4 kaffir lime leaves, finely chopped
1 stick lemon grass, tender inner part only, roughly chopped
Juice of 1 lime
4 tbsp fish sauce
3 small fresh red or green chillies, finely chopped
1 tsp sugar
150g straw or button mushrooms, halved or quartered according to size
500g peeled raw prawns, thawed if frozen
5 small spring onions, cut into short lengths and then into strips
Small bunch coriander, chopped

1. Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar.

2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender. Sprinkle with a little coriander and put more on the table for people to add themselves as they want.

Pork Belly Roast

Serves 4
Preparation time: 10 minutes
Cook time: 2½ hours


1.5kg pork belly
Sea salt and freshly ground black pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks of celery, halved
1 bulb of garlic, skin on, broken into cloves
A small bunch of fresh thyme, leaves picked
600ml water or vegetable stock

1. Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.

2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small, sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat.

3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.

4. Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.

5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.

6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

7. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.

Mustard-Stuffed Chicken

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves 4

125g ball mozzarella , torn into small pieces
50g strong cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers


1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.


Tip:
If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.


Make it veggie:
Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

Nutrition per serving:
367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Honey Mustard Chicken Pot

Preparation time: 5 minutes
Cooking time: 40 minutes

Serves 4

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
Few thyme sprigs
Flat-leaf parsley , to serve (optional)


1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.


Tip:
If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition per serving:
326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, salt 0.82 g

Mexican Minced Beef Cobbler

Makes 2 meals, each serving 8
Takes 1 hour to make and 20 minutes in the oven

8 tbsp sunflower oil
4 medium onions, finely chopped
8 garlic cloves, crushed
1½ tsp crushed dried chillies
4 tsp freshly ground cumin seeds
1 tsp cayenne pepper
2kg lean minced beef
6 tbsp tomato purée
1 tbsp light muscovado sugar
2 tsp dried oregano
600ml beef stock, hot
400g can chopped tomatoes
4 roasted red peppers from a jar, drained
2 x 400g cans red kidney beans in water, rinsed and drained

For the spicy polenta cobbler:
400g plain flour
2 tbsp baking powder
2 tbsp soft brown sugar
½ tsp salt
½ tsp crushed dried chillies
175g polenta
125g Cheddar, finely grated
2 medium eggs
350ml milk
4 tbsp sunflower oil
50g butter, melted


1. Heat the oil in a large pan, add the onions and garlic and cook for 10 minutes, until lightly browned. Add the chillies, cumin and cayenne and fry for 2-3 minutes. Add the beef and cook over a high heat, breaking up with a wooden spoon as it browns. Add the purée, sugar, oregano, beef stock and tomatoes, bring to the boil, then simmer for 25 minutes, until reduced and thickened.

2. Finely chop the peppers and stir into the meat with the kidney beans. Season, then spoon into 2 x 2.75-3-litre shallow, oval ovenproof dishes.

3. Make the cobbler. Sift the flour, baking powder, sugar and salt into a large mixing bowl and stir in the chillies, polenta and 100g grated cheese. Beat the eggs, milk, oil and melted butter together and stir into the dry ingredients.

4. Drop 8 spoonfuls of the mixture around the edge of each dish, about 2.5cm apart, and sprinkle with the remaining grated cheese.

5. To freeze, cool, then cover 1 dish with cling film and freeze until firm. Freeze for up to 3 months. Thaw for 24 hours in the fridge, then bring up to room temperature.

6. To cook, preheat the oven to 220°C/fan200°C/gas 7. Bake for 20 minutes, until bubbling and the topping is puffed up and golden.

Nutritional Information

Per serving:
590kcals
30.7g fat (10.5g saturated)
40.2g protein
43.9g carbs
8.3g sugar
1.8g salt

Mascarpone and Prosciutto Pizza

Makes 6 pizzas
Takes 40 minutes to make, 12-15 minutes in the oven, plus proving


375g organic plain flour, plus extra for dusting
7g sachet fast-action dried yeast
Half a tsp salt
1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling
6 tbsp passata
3 large ripe tomatoes, sliced
6 tbsp mascarpone
250g bocconcini (mini mozzarella balls)
12 thin prosciutto slices
24 black olives
75g wild rocket
Small handful fresh basil leaves


1. Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.

2. Tip onto a floured work surface and knead for 10 minutes until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.

3. About 30 minutes before you're ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few minutes, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle, with a rim. Put on oiled baking sheets.

4. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 minutes.

5. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.

Per serving:
506kcals
24.7g fat (12.1g saturated)
21.8g protein
52.4g carbs
3.7g sugar
1.3g salt

Honeyed Duck Stir-fry

Serves 4
Ready in 20 minutes

2 tbsp clear honey
4 tbsp dark soy sauce
4 skinless duck breasts
2 carrots
Bunch spring onions
1 small head Chinese leaf
1 tbsp vegetable oil
Thai fragrant rice, boiled or steamed, to serve

1. In a large bowl, mix together the honey and soy sauce. Slice the duck and toss in the honey marinade. Set aside for 5 minutes. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.

2. Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.

Nutritional Information

Per serving:
257kcals
11.3g fat (2.6g saturated)
26.8g protein
13g carbs
12.5g sugar
3g salt

Nutty Chocolate Meringues

Makes 12
Takes 35 minutes to make, 40 minutes to bake, plus freezing and cooling

100g piece good-quality plain chocolate (with 70% cocoa solids)
30g skinless hazelnuts
3 large egg whites
Pinch of cream of tartar
125g caster sugar
50g icing sugar, sifted
1 tsp cocoa powder, sifted
142ml carton double cream


1. Freeze the chocolate for 30 minutes. Meanwhile, preheat the oven to 140°C/fan120°C/gas 1, then line 2 large baking trays with baking paper. Put a 1.5cm fluted nozzle into a large piping bag ready for use.

2. Put a frying pan over a medium heat, add the hazelnuts and dry-fry for a few minutes, stirring, until lightly toasted. Cool, then pop into a food bag and bash with a rolling pin until finely ground. Set aside.

3. Finely grate 50g frozen chocolate into a bowl and put back in the freezer until ready to use. Break the rest into another bowl and reserve.

4. In a large, grease-free bowl, whisk the egg whites and cream of tartar until stiff enough to hold a firm shape. Whisk in the caster sugar 1 tablespoon at a time, until you have a very thick, glossy meringue. Sift in the icing sugar in 3 batches, folding in with a metal spoon each time – the mixture will get very stiff.

5. Mix the cocoa, ground hazelnuts and grated chocolate together. Gradually fold gently into the meringue mixture, which will remain very stiff. Spoon into the piping bag and pipe spiral peaks onto the baking trays, spaced apart, to make 24 small meringues. Bake for 40 minutes (if bubbles start to appear, reduce the oven temperature to 120°C/fan100°C/gas 1/2), or until the bases are firm. Remove from the oven and gently loosen from the paper. Leave to cool on the paper.

6. Melt the reserved chocolate in a bowl resting over a pan of simmering water – make sure the bowl doesn’t touch the water. Using a knife, smear some chocolate onto the base of each meringue and leave to set in a cool place, chocolate-side up.

7. Whip the double cream to soft peaks. Spoon the whipped cream onto 12 meringue bases and sandwich each one together with a cream-free meringue.

Nutritional Information

Per serving:
90kcals
5.2g fat (2.8g saturated)
0.9g protein
10.5g carbs
10.4g sugar
trace salt

Thai Pork Burgers

Serves 4
Ready in 30 minutes

500g minced pork
Thai curry paste
Fresh coriander
1 tablespoon sunflower oil

1. Put 500g minced pork in a food processor with 1 tablespoon good-quality green Thai curry paste. Add a small bunch of fresh coriander (including stalks), and some salt and pepper. Whizz briefly to combine. Divide the mixture into 4 and shape into burgers. Cover and chill for 20 minutes.

2. Heat 1 tablespoon sunflower oil in a large, non-stick frying pan and add the burgers. Cook for 4-5 minutes each side, until cooked through. Serve in buns with sliced tomatoes and lettuce.

Salmon and Ginger Fishcakes

Serves 4
Ready in 30 minutes

500g skinned salmon fillet
4cm piece ginger, very finely chopped
4 spring onions, finely chopped
1 tsp sunflower oil

For the salad:
1 medium-hot red chilli, deseeded and finely chopped
2 tsp caster sugar
1 tsp Thai fish sauce
1 tbsp lime juice
1 tbsp rice vinegar
Half a cucumber
1 small yellow pepper, deseeded and cut into long, thin strips
1 small carrot, cut into thin strips
12 cherry tomatoes, halved
Bunch of fresh coriander, leaves picked

1. Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2. Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.

3. Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 11/2 minutes each side, until lightly golden and cooked.

4. Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.

Nutritional Information

Per serving:
281kcals
14.9g fat (2.6g saturated)
26.8g protein
9.9g carbs
8.8g sugar
0.4g salt

Nicoise Salad with Bacon and Cheesy Croutons

Serves 4
Ready in 25 minutes

Small ciabatta loaf, torn into pieces
3 tbsp extra-virgin olive oil
25g fresh Parmesan, grated
6 rashers streaky bacon, chopped
100g trimmed fine green beans
1 cos lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
Large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve

1. Preheat the oven to 220°C/fan200°C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.

2. Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.

3. Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.

Nutritional Information

Per serving:
736kcals
58.6g fat (12.6g saturated)
21g protein
33.1g carbs
8.4g sugar
3.1g salt

Feta, Mango and Lime Salad

Serves 4
Ready in 15 minutes

2 firm mangos
1 lime
Half a cucumber, skin partially peeled so it looks striped and finely sliced
1.5cm piece fresh ginger, shredded
1 tsp brown sugar
1 tbsp fish sauce
200g pack Greek feta, drained
Small bunch of fresh coriander, leaves picked
1 mild red chilli, deseeded and finely chopped
Romaine lettuce hearts, to serve

1. Peel and thinly slice the mango, then thinly slice into very fine shreds.

2. Cut the lime in half, juice 1 half and reserve. Cut the other half into thin wedges and put in a serving dish with the mango slices, cucumber slices and shredded ginger.

3. Mix the reserved lime juice, sugar and fish sauce together and pour over the fruit salad. Crumble over pieces of feta and scatter with the coriander leaves and chopped chilli. Serve with romaine lettuce leaves.

Sticky Soy Beef in Do-Fo-Ru with Garlic Mushrooms

Serves 2
Takes 15 minutes to make, plus chilling

300g piece beef fillet, sliced lengthways into 4 thin slices
4 do-fu ru cubes or tempeh (from oriental supermarkets and health food shops)
2 tbsp groundnut oil
50ml light soy sauce
1 tsp brown sugar
2 garlic cloves, finely chopped
250g oyster mushrooms, halved if large
Finely sliced spring onions, to garnish

1. Season the beef, then rub a cube of do-fu ru or tempeh over each slice. Cover and chill for 20 minutes or overnight.

2. Place a wok over a high heat. When hot, add half the oil and all the beef. Cook for 1-2 minutes each side, until golden. Mix together the soy and sugar, add to the wok and bubble until sticky. Remove from the heat.

3. Heat the remaining oil in a large frying pan over a medium-high heat. Add the garlic and mushrooms and stir-fry for 1-2 minutes. Divide between plates, top with the beef and garnish with the spring onions to serve.

Nutritional Information

Per serving:
377kcals
21.6g fat (6.5g saturated)
39.1g protein
7.2g carbs
3.8g sugar
3.8g salt

Smoked Salmon Linguine

Ready in 12 minutes

Serves 2

200g linguine
Butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraiche
Zest of 1 large lemon
25g fresh Parmesan, grated
75g sliced smoked salmon, cut into strips
Few wild rocket leaves, to serve (optional)

1. Cook the linguine according to packet instructions.

2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraiche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat.

3. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.

Potato and Halloumi Bake

Serves 2-3

1 large sweet potato, the orange-fleshed American variety
1 large Desiree potato or other red/firm potato
1 red onion
1 yellow pepper
1 red pepper
Half a head of garlic
4 tablespoons olive oil
Black pepper
125g halloumi cheese, sliced as thinly as you can
Oven proof baking dish, 25 x 15cm

1.Preheat the oven to 200C/ gas mark 6.

2.Cut the sweet potato into rough 4 cm cubes and the Desiree slightly smaller (2.5cm) as the sweet potato will cook more quickly. Halve the red onion then cut the half into 4-6 segments, discarding any tough outer skin. De-seed the peppers and cut into 2.5 cm squares, and separate the cloves of garlic.

3.Put everything into a large roasting tin or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leech out).

4.Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown.

5.You'll need to turn the oven up to maximum, or light the grill for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the grill until the cheese has melted and turned slightly brown on top, about 5-10 minutes. Serve straight out of the roasting tin.

Spinach and Feta Triangles

Preparation time: 30 minutes
Total cooking time: 40 minutes

Makes 8

Difficulty: Medium

1kg (2lb) spinach
¼ cup (60ml/2 fl oz) olive oil
1 onion, chopped
10 spring onions, sliced
20g (¾oz) chopped fresh parsley
1 tablespoon chopped fresh dill
Large pinch of ground nutmeg
35g (1¼oz) freshly grated Parmesan
150g (5oz) crumbled feta cheese
90g (3oz) ricotta cheese
4 eggs, lightly beaten
40g (1¼oz) butter, melted
1 tablespoon olive oil, extra
12 sheets filo pastry

1. Trim any coarse stems from the spinach. Wash the leaves throroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess water.

2. Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until tender and golden. Add the spring onion and cook for a further 3 minutes. Remove from the heat. Stir in the drained spinach, parsley, dill, ground nutmeg, Parmesan, feta, ricotta and egg. Season well.

3. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with butter mixture and lay them on top of each other. Cut each stack in half lengthways.

4. Spoon 4 tablespoons of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture. Bake for 20-25 minutes, or until the pastry is golden brown.

Nutrition per triangle:
Protein 15g; Fat 23g; Carbohydrate 14g; Dietary Fibre 4g; Cholesterol 135mg; 1335kJ (320kcal)

Note:
Feta is a salty Greek cheese that should be stored immersed in slightly salted water in the fridge. Rinse and pat dry before using.

Chicken Curry Puffs

Preparation time: 1 hour 30 minutes + 30 minutes chilling
Total cooking time: 35-45 minutes

Makes about 36

Difficulty: Medium

2 tablespoons oil
400g (13oz) chicken mince
2 cloves garlic, crushed
1 onion, finely chopped
3 coriander roots, finely chopped
2 teaspoons ground turmeric
1½ teaspoons ground cumin
3 teaspoons ground coriander
1 small potato, peeled and very finely diced
1 tablespoon chopped fresh coriander leaves and stems
3 teaspoons soft brown sugar
½ teaspoon ground black pepper
2 small red chillies, finely chopped
¼ cup (60ml/2 fl oz) fish sauce
1 tablespoon lime juice
Oil, extra, for deep frying
Chilli sauce or satay sauce, to serve

Pastry:
1½ cups (185g/6oz) plain flour
½ cup (90g/3oz) rice flour
½ teaspoon salt
60g (20z) butter
½ cup (125ml/4 fl oz) coconut milk

1. Heat the oil in a wok or frying pan. Add the mince and cook over high heat for 3 minutes, or until it is starting to brown. Break up any lumps of mince with a fork as it cooks. Add the crushed garlic, onion, coriander roots, ground turmeric, cumin and coriander, and the potato to the wok. Stir-fry over medium heat for about 5 minutes, or until the mince and potato are tender.

2. Add the fresh coriander, sugar, pepper, chilli, fish sauce and lime juice. Stir until well combined and most of the liquid has evaporated, then remove from the heat and allow to cool.

3. To make the pastry, sift the flours and salt into a medium bowl and rub in the butter until the mixture is fine and crumbly. Make a well in the centre, add the coconut milk and mix with a knife until the mixture forms a dough. Gently knead until the dough is smooth. Cover with plastic wrap and refrigerate for 30 minutes.

4. Divide the dough in half. Roll out one half on a lightly floured surface until it is about 3mm thick, and then cut into circles with an 8cm cutter.

5. Place 2 teaspoons of the filling in the centre of each circle, brush the edges of the pastry lightly with water and fold over to enclose the filling; press the edges to seal. Repeat with the remaining half of the dough, re-rolling the scraps until the dough and the filling are all used.

6. Heat the oil in a large wok or pan. Do not put too much oil in the wok - it should be only half full. Deep-fry the puffs, in batches, until puffed and browned. Remove from the oil with a wire mesh drainer, slotted spoon or tongs and drain on paper towels. Serve hot with chilli sauce or satay sauce.

Nutrition per puff:
Protein 3.5g; Fat 8g; Carbohydrate 7g; Dietary Fibre 0.5g; Cholesterol 15mg; 463kJ (111kcal)

Note:
If time is short, use about 8 sheets of ready-rolled puff pastry, instead of making the pastry.

Prawn Spring Rolls

Preparation time: 50 minutes
Total cooking time: 4 minutes

Makes about 18

Difficulty: Medium

50g (1¾oz) rice vermicelli
2 spring onions
1 cucumber, peeled
1 carrot
24 cooked prawns, peeled and chopped
2 tablespoons chopped roasted unsalted peanuts
2 Chinese mushrooms, soaked, chopped finely
½ lettuce, finely shredded
½ cup (25g/¾oz) chopped fresh mint
50g (1¾oz) bean sprouts
375g (12oz) rice paper rounds, 21cm (8½ inch) diameter

Dipping sauce:
2 tablespoons caster sugar
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar or white vinegar
1 spring onion, finely chopped
1 small red chilli, seeded and finely chopped
1 clove garlic, crushed

1. Put the vermicelli in a large bowl, cover with boiling water and leave for 1-2 minutes, or until soft. Rinse under cold water, drain, chop roughly with scissors and put in a bowl.

2. Very finely shred the spring onions, cucumber and carrot into 5cm (2 inch) strips. Blanch the carrot for 1 minute, drain and cool. Add the carrot, spring onion and cucumber to the cooled vermicelli with the prawns, peanuts, mushrooms, lettuce, mint and sprouts. Toss until the mixture is well combined.

3. For each spring roll, soften a rice paper in a bowl of warm water for 10-20 seconds. Lay it on a tea towel and place 3 tablespoons of filling in the centre. Fold in the sides and roll up into a parcel. Seal the edges by brushing with a little water. Place on a serving platter and cover with a damp cloth while you make the rest.

4. To make the dipping sauce, combine the sugar and 2 tablespoons warm water in a small bowl and stir until the sugar dissolves. Add the remaining ingredients and stir well. Serve with the spring rolls.

Nutrition per spring roll:
Protein 5g; Fat 1g; Carbohydrate 9g; Dietary Fibre 1g; Cholesterol 25mg; 265kJ (65kcal)

Thai Chicken Balls

Preparation time: 20 minutes
Total cooking time: 40 minutes

Serves 6

Difficulty: Medium

1kg (2lb) chicken mince
1 cup (80g/2¾oz) fresh breadcrumbs
4 spring onions, sliced
1 tablespoon ground coriander
1 cup (50g/1¾oz) chopped fresh coriander
¼ cup (60ml/2 fl oz) sweet chilli sauce
1-2 tablespoons lemon juice
Oil, for shallow frying

1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Mix the mince and breadcrumbs in a large bowl.

2. Add the spring onion, ground and fresh coriander, chilli sauce and lemon juice, and mic well. Using damp hands, form the mixture into even balls that are small enough to eat with your finders.

3. Heat the oil in a deep frying pan, and shallow-fry the chicken balls in batches over high heat until browned all over. Place the chicken balls on a baking tray and bake until cooked through. The small chicken balls will take 5 minutes to cook and the larger ones will take 10-15 minutes. This mixture also makes a delicious filling for sausage rolls.

Nutrition per serving:
Protein 34.5g; Fat 18.5g; Carbohydrate 13g; Dietary Fibre 2g; Cholesterol 150mg; 1475kJ (250kcal)

Red Pepper Muffins with Tapenade and Mascarpone

Preparation time: 20 minutes
Total cooking time: 20 minutes

Makes 24

Difficulty: Medium

1 red pepper
2 cups (250g/8oz) plain flour
3 teaspoons baking powder
¾ cup (75g/2½oz) grated Parmesan
½ cup (125ml/4 fl oz) milk
2 eggs, lightly beaten
¼ cup (60 ml/2 fl oz) olive oil
1½ tablespoons olive oil, extra
24 fresh basil leaves
75g/2½oz mascarpone

Tapenade:
½ cup (80g/2¾oz) pitted Kalamata olives
1 clove garlic, chopped
2 anchovies (optional)
2 teapsoons drained capers
2 tablespoons olive oil
2 teaspoons lemon juice

1. Cut the red repper into large flattish pieces. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Place in a plastic bag and allow to cool. Peel off the skin and finely chop the flesh.

2. Preheat the oven to moderate 180°C (350°F). Lightly grease 24 non-stick mini muffin holes. Sift the flour and baking powder into a bowl, then add the red pepper and Parmesan. Season then make a well in the centre.

3. Pour the combined milk, eggs and oil into the well. Fold gently with a metal spoon until just combined. Do not overmix - the batter should be lumpy. Overmixing will produce tough muffins.

4. Fill each muffin hole with mixture. Bake for 15-20 minutes, or until a skewer comes out clean. Cool slightly. Loosen each muffin with a flat-bladed knife then cool on a wire rack.

5. Meanwhile, to make the tapenade, place the olives, garlic, anchovies and capers in a food processor. Blend until finely chopped, then, while the motor is running, add the oil and lemon juice to form a paste. Season with pepper.

6. Heat the extra oil in a saucepan and fry the basil leaves until they are just crisp. Dry on paper towels.

7. While still warm, cut the tops off the muffins. Spread about half a teaspoon of mascarpone on each muffin, then add the same amount of tapenade. Put a basil leave on the top before replacing the muffin lids.

Nutrition per muffin:
Protein 3.5g; Fat 7g; Carbohydrate 10g; Dietary Fibre 0.5g; Cholesterol 23mg; 485kJ (115kcal)

Orange Roasted Chickens

Preparation time: 15 minutes + overnight marinating
Total cooking time: 40 minutes

Serves 8

Difficulty: Medium

2 x 800g (1lb 10z) chickens
100g (3½oz) butter, softened
2 cloves garlic, crushed
1 tablespoon finely grated orange rind
½ cup (60ml/2 fl oz) orange juice

1. Preheat the oven to hot 220°C (425°F/Gas 7). Using kitchen scissors, cut the chickens in half through the backbone and breastbone. Pat dry with paper towels and wipe the inside.

2. Combine the butter, garlic and orange rind and beat well. Gently loosen the skin of the chickens by sliding your fingers between the flesh and the skin. Push the orange butter under the skin as evenly as possible. Put the chickens in a ceramic dish and pour the orange juice over them. Cover and refrigerate for 3 hours, or preferably overnight.

3. Drain the chicken pieces well and arrange cut-side down on rasting racks inside two baking dishes. Pour 2 tablespoons of water into each baking dish..

4. Roast for 30-40 minutes, or until the chickens are golden brown. Cover with foil and allow to rest for 15 minutes. Cut into quarters to serve.

Nutrition per serving:
Protein 30g; Fat 15g; Carbohydrate 1g; Dietary Fibre 0g; Cholesterol 95mg; 990kJ (235kcal)

Note:
If you can, use freshly squeezed orange juice.

Sweet Chilli Chicken

Preparation time: 15 minutes + 2 hours marinating
Total cooking time: 15 minutes

Serves 6

Difficulty: Easy

1kg (2lb) chicken thigh fillets
2 tablespoons lime juice
½ cup (125ml/4 fl oz) sweet chilli sauce
¼ cup (60ml/2 fl oz) kecap manis

1. Trim any excess fat from the chicken thigh fillets and cut them in half. Transfer the pieces to a shallow non-metallic dish.

2. Place the lime juice, sweet chilli sauce and kecap manis in a bowl and whisk to combine.

3. Pour the marinade over the chicken, cover and refrigerate for 3 hours.

4. Chargrill for 10-15 minutes, turning once, or until the chicken is tender and cooked through and the marinade has caramelised.

Nutrition per serving:
Protein 35g; Fat 4.5g; Carbohydrate 4g; Dietary Fibre 1g; Cholesterol 85mg; 880kJ (210kcal)

Note:
Kecap manis is a thick Indonesian sauce, similar to - but sweeter than - soy sauce, and is generally flavoured with garlic and star anise. If not available, use soy sauce sweetened with a little soft brown sugar.

Goat's Cheese Fritters with Roasted Red Pepper Sauce

Preparation time: 20 minutes + 30 minutes refrigeration
Total cooking time: 30 minutes

Makes 30

Difficulty: Medium

Roasted red pepper sauce:

2 red peppers
2 tablespoons olive oil
1 small red onion, finely chopped
1 clove garlic
80ml (2¾ fl oz) chicken or vegetable stock

420g (14oz) ricotta, well drained
400g (13oz) goat's cheese, crumbled
2 tablespoons chopped fresh chillies
¼ cup (30g/1oz) flour
2 eggs, lightly beaten
1 cup (100g/3½oz) dry breadcrumbs
Oil, for deep-frying

1. Cut the red peppers into 2-3 pieces, removing the seeds and membrane. Place, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin and roughly chop the flesh.

2. Heat the oil in a frying pan over medium heat and cook the onion and garlic for 4-5 minutes, or until softened. Add the red pepper and stock. Bring to the boil, then remove from the heat, cool slightly and place in a food processor. Pulse until combined, but still a little lumpy. Season with salt and freshly ground black pepper and chill until needed.

3. Combine the ricotta, goat's cheese and chives in a bowl. Add the flour and egg, then season and mix well.

4. Put the breadcrumbs in a bowl. Roll a level teaspoon of the cheese mixture into a ball with damp hands, then flatten slightly and coat in the breadcrumbs. Repeat with the remaining mixture. Refrigerate for 30 minutes.

5. Fill a deep heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds. Cook the fritters in batches for 1 minute, or until browned, then remove from the pan and drain well on crumpled paper towels. Serve warm with the roasted red pepper sauce.

Nutrition per fritter:
Protein 5g; Fat 8g; Carbohydrate 4g; Dietary Fibre 0.5g; Cholesterol 26mg; 420kJ (100kcal)

Note:
The uncooked fritters can be frozen for up to 2 months or refrigerated for 2 days. The roasted red pepper sauce can be made up to 5 days in advance and kept in the refrigerator until needed.

Thai Chicken Sausage Rolls

Preparation time: 20 minutes
Total cooking time: 15 minutes

Makes 24

Difficulty: Medium

200g (6½oz) chicken breast fillet, roughly chopped
150g mild pancetta, chopped
1 clove garlic, crushed
3 spring onions, chopped
2 tablespoons chopped fresh coriander
2 bird's eye chillies, seeded and finely chopped
1 teaspoon fish sauce
1 egg
1 teaspoon grated fresh ginger
375g (12oz) block frozen puff pastry
1 egg yolk
2 tablespoons sesame seeds
Sweet chilli sauce, to serve
Fresh coriander, to serve

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Put the chicken, pancetta, garlic, spring onion, coriander, chilli, fish sauce, whole egg and ginger in a food processor and process until just combined.

2. Roll out the pastry to a rectangle 30cm x 40cm. Halve lengthways. Take half the filling and, with floured hands, roll it into a long sausage and place along the long edge of one piece of pastry. Brush the edges with water and fold the pastry over, pressing down to seal. Place the sealed edge underneath. Repeat with the remaining pastry and filling.

3. Using a sharp knife, cut the sausage rolls into 3cm lengths on the diagonal; discard the end pieces. Brush the tops with egg yolk, then sprinkle with sesame seeds. Bake for 10-15 minutes, or until golden. Serve with sweet chilli sauce and garnished with fresh coriander.

Nutrition per sausage roll:
Protein 4.5g; Fat 6g; Carbohydrate 5.5g; Dietary Fibre 0.5g; Cholesterol 29mg; 385kJ (90kcal)

Variation:
For spicy lamb sausage rolls, follow the method outlined for the basic sausage roll, but change the filling. Mix 375g (12oz) lamb mince, ½ cup (40g/1¼oz) fresh breadcrumbs, ½ small grated onion, 2 teaspoons soy sauce, 1 teaspoon grated fresh ginger, 1 teaspoon soft brown sugar, ½ teaspoon ground coriander, ¼ teaspoon each of ground cumin and sambal oelek. Lightly sprinkle the uncooked sausage rolls with poppy seeds after glazing and bake for 10-15 minutes.

Tiramisu

Preparation time: 20 minutes + overnight chilling
Total cooking time: None

Serves 8

Difficulty: Easy

1½ cups (375ml/12 fl oz) strongly brewed espresso coffee
¾ cup (185ml/6 fl oz) Kahlua or Tia Maria
500g (1lb) mascarpone
2 tablespoons caster sugar
½ cup (125ml/4 fl oz) cream, lightly whipped
260g (8oz) thin sponge finger biscuits
¼ cup (30g/1oz) cocoa powder

1. Combine the coffee and ½ cup (125ml/4 fl oz) of Kahlua or Tia Maria in a shallow dish.

2. Combine the mascarpone, sugar and remaining Kahlua or Tia Maria in a large bowl, then gently fold in the cream. Cover and refrigerate.

3. Quickly dip half the sponge finger biscuits in the coffee mixture (it is important to do this quickly so they do not go soggy), and place them in a single layer on the bottom of a 2 litre ceramic dish.

4. Spread half of the mascarpone mixture over the biscuits and dust liberally with half of the cocoa, using a fine sieve. Dunk the remaining biscuits in the coffee and lay them on top, then spread with the remaining mascarpone mixture. Dust with the remaining cocoa, then cover and refrigerate overnight to allow the flavours to combine and develop.

Nutrition per serving
Protein 9g; Fat 26g; Carbohydrate 64g; Dietary Fibre 1g; Cholesterol 82mg; 2142kJ (512kcal)

Variation: If you would prefer this as an alcohol-free dessert, you can omit the Kahlua or Tia Maria and use ¾ cup (185ml/6 fl oz) more coffee to make up the loss of liquid.

Chicken and Pumpkin Cannelloni

Preparation time: 1 hour
Total cooking time: 2 hours

Serves 6

Difficulty: Medium

500g (1lb) butternut pumpkin, with skin and seeds
30g (1oz) butter
100g (3½oz) pancetta, roughly chopped
2 teaspoons olive oil
2 cloves garlic, crushed
500g (1lb) chicken thigh fillets, minced
½ teaspoon garam masala
2 tablespoons chopped fresh flat-leaf parsley
150g (5oz) goat's cheese
50g (1¾oz) ricotta
375g (12oz) fresh lasagne sheets
1 cup (100g/3½oz) grated Parmesan

Tomato sauce

30g (1oz) butter
1 clove garlic, crushed
2 x 425g (14oz) cans chopped tomatoes
¼ cup (7g/¼oz) chopped fresh flat-leaf parsley
¼ cup (60ml/2 fl oz) white wine

1. Preheat the oven to hot 220°C (425°F/Gas 7). Brush the pumpkin with 10g (¼oz) of the butter and bake on a baking tray for 1 hour, or until tender. When the pumpkin has cooked and while it is still hot, remove the seeds. Scrape out the flesh and mash it with a fork. Set aside to cool.

2. Add another 10g (¼oz) of the butter to a heavy-based frying pan and cook the pancetta over medium heat for 2-3 minutes. Remove from the pan and drain on paper towels.

3. In the same pan, heat the remaining butter and the olive oil. Add the garlic and stir for 30 seconds. Add the chicken in small batches and brown, making sure the chicken is cooked through. Remove from the pan and set aside to cool on paper towels. Reduce the oven temperature to moderately hot 200°C (400°F/Gas 6).

4. Combine the pumpkin with the pancetta and chicken in a bowl. Mix in the garam masala, parsley, goat's cheese, ricotta and some salt and black pepper. Cut the lasagne sheets into rouht 15cm (6 inch) squares. Place 3 tablespoons of the filling at one end of each square and roll up. Repeat with the rest of the lasagne sheets and filling.

5. To make the tomato sauce, melt the butter in a heavy-based pan and add the garlic. Cook for 1 minute, then add the tomato and simmer over medium heat for 1 minute. Add the parsley and white wine, and simmer gently for another 5 minutes. Season with salt and pepper, to taste.

6. Spread a little of the tomato sauce over the bottom of a 3 litre capacity ovenproof dish and arrange the cannelloni on top in a single layer. Spoon the remaining tomato sauce over the cannelloni and sprinkle with the Parmesan. Bake for 20-25 minutes, or until the cheese is golden.

Nutrition per serving
Protein 44g; Fat 26g; Carbohydrate 55g; Dietary fibre 6.5g; Cholesterol 113mg; 2670kJ (638kcal)

Note:
You can use instant cannelloni tubes instead of the lasagne sheets. Stand the tubes on end on a chopping board and spoon in the filling.

Pork Schnitzel with Curry Sauce

Preparation time: 25 minutes
Total cooking time: 30 minutes

Serves 4

Difficulty: Medium

1 tablespoon oil
1 onion, cut into thin wedges
2 large carrots, cut into 2cm cubes
1 large potato, cut into 2cm cubes
60g (2oz) Japanese curry paste block, broken into small pieces
Flour, for coating
4 x 120g (4oz) pork schnitzels, pounded to 4mm thickness
2 eggs, lightly beaten
150g (5oz) Japanese breadcrumbs (panko)
Oil, for deep frying
Pickled ginger, pickled daikon, umeboshi (baby pickled plums), crisp fried onions, to garnish.

1. Heat the oil in a saucepan, add the onion, carrot and potato, and cook over medium heat for 10 minutes, or until starting to brown. Add 2 cups (500ml/16 fl oz) water and the curry paste, and stir until the curry paste dissolves and the sauce becomes a smooth consistency. Reduce the heat and simmer for 10 minutes, or until the vegetables are cooked through. Season to taste with salt and freshly ground black pepper.

2. Season the flour well with salt and pepper. Dip each schnitzel into the flour, shake off any excess and dip into the beaten egg, allowing any excess to drip off. Coat with the Japanese breadcrumbs by pressing each side of the schnitzel firmly into the crumbs on a plate.

3. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil browns in 15 seconds. Cook the schnitzels, one at a time, turning once or twice, for 5 minutes, or until golden brown all over and cooked through. Drain on crumpled paper towels.

4. Slice each schnitzel into 5-6 pieces and arrange, keeping the original shape, over cooked rice. Ladle some of the curry sauce over the schnitzels. Garnish with fried onions and serve with the pickles on the side.

Nutrition per serving
Protein 38g; Fat 22g; Carbohydrate 40g; Dietary Fibre 5g; Cholesterol 150mg; 2145kJ (513kcal)

Note:
Japanese curry is available from Asian grocers as a block or powder.

Smoked Five-Spice Chicken

Preparation time: 30 minutes + overnight marinating
Total cooking time: 35 minutes

Serves 6

Difficulty: Medium

1 x 1.7kg (3½lb) chicken
¼ cup (60ml/2 fl oz) soy sauce
1 tablespoon finely grated fresh ginger
2 pieces dried mandarin or tangerine peel
1 star anise
¼ teaspoon five-spice powder
¼ cup (45g/1½oz) soft brown sugar

1. Wash the chicken in cold water. Pat dry with paper towels. Discard any large deposits of fat from inside the chicken. Place the chicken in a large bowl with the soy sauce and grated ginger. Cover and refrigerate for several hours or overnight, turning occasionally.

2. Place a small rack in the base of a pan large enough to hold the chicken. Add water to this level. Place the chicken on the rack and bring the water to the boil. Cover tightly, reduce the heat and steam for 15 minutes. Turn off the heat and allow to stand, covered, for another 15 minutes. Transfer the chicken to a bowl.

3. Wash the pan and line with three or four large pieces of aluminium foil. Pound the dried peel and star anise in a mortar and pestle or crush with a rolling pin until the pieces are the size of coarse breadcrumbs. Add the five-spice powder and sugar, and spread over the foil.

4. Replace the rack in the pan and place the chicken on it. Place the pan over medium heat and, when the spice mixture starts smoking, cover tightly. Reduce the heat to low and smoke the chicken for 20 minutes. Test for doneness by piercing the thigh with a skewer. The juices should run clear. Remove the chicken from pan and allow to cool before jointing it or chopping it Chinese-style.

Nutrition per serving
Protein 46g; Fat 4.5g; Carbohydrate 10g; Dietary Fibre 0g; Cholesterol 100mg; 1126kJ (270kcal)

Variation:
If you wise to save on cooking time, try the same method using half chicken breast fillets. Six fillets will take 7 minutes to steam; smoking will take 8 minutes each side. Overnight marinating is not necessary in this instance.

Chicken Burger with Tarragon Mayonnaise

Preparation time: 25 minutes
Total cooking time: 20 minutes

Serves 6

Difficulty: Medium

1kg (2lb) chicken mince
1 small onion, finely chopped
2 teaspoons lemon rind
2 tablespoons sour cream
1 cup (80g/3oz) fresh breadcrumbs
6 onion bread rolls

Tarragon mayonnaise

1 egg yolk
1 tablespoon tarragon vinegar
½ teaspoon French mustard
1 cup (250ml/8 fl oz) olive oil

1. Place the chicken mince in a mixing bowl. Add the onion, lemon rind, sour cream and breadcrumbs. Using your hands, mix until thoroughly combined. Divide the mixture into 6 equal portions and shape into 1.5cm thick patties.

2. Preheat a barbecue grill or flatplate to high. Lightly oil the hot barbecue. Cook the patties for 7 minutes each side, turning once. Serve on the onion rolls with the mayonnaise.

3. To make the tarragon mayonnaise, place the egg yolk, half the vinegar and the mustard in a small mixing bowl. Whisk together for 1 minute, or until light and creamy. Add the oil about 1 teaspoon at a time, whisking constantly until the mixture thickens. Increase the flow of oil to a thin stream and continue whisking until all of the oil has been incorporated. Stir in the reamining vinegar and season with salt and white pepper.

Nutrition per serving
Protein 40g; Fat 47g; Carbohydrate 11g; Dietary Fibre 1g; Cholesterol 122mg; 2628kJ (628kcal)

Hint:
The mayonnaise can also be made in a food processor. Add the oil in a thin stream, with the motor constantly running, until the mixture thickens and turns creamy.

Roasted Orange Sweet Potato and Ditalini Patties

Preparation time: 15 minutes
Total cooking time: 1 hour 10 minutes

Serves 4

Difficulty: Easy

2 orange sweet potatoes (about 800g/1lb 10oz in total)
½ cup (90g/3oz) ditalini
30g (1oz) toasted pine nuts
2 cloves garlic, crushed
4 tablespoons finely chopped fresh basil
½ cup (50g/1½oz) grated Parmesan
35g (1¼oz) dry breadcrumbs
Plain flour, for dusting
Olive oil, for shallow-frying

1. Preheat the oven to very hot 250°C (500°F/Gas 10). Pierce the sweet potatoes several times with a fork, then place in a roasting tin and roast for about 1 hour, or until soft. Remove from the oven and cool. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain and rinse under running water.

2. Peel the sweet potato and mash the flesh with a potato masher or fork, then add the pine nuts, garlic, basil, Parmesan, breadcrumbs and the pasta and combine. Season.

3. Shape the mixture into eight even patties (about 1.5cm thick) with floured hands, then lightly dust the patties with flour. Heat the oil in a large frying pan and cook the patties in batches over medium heat for 2 minutes each side, or until golden and heated through. Drain on crumpled paper towels, sprinkle with salt and serve immediately. grreat with a fresh green salad.

Nutrition per serving:
Protein 13.5g; Fat 15g; Carbohydrate 51g; Dietary Fibre 5.5g; Cholesterol 12mg; 1650kJ (395kcal)

Note:
To save time, drop spoonfuls of the mixture into the pan and flatten with an oiled spatula.

Serving suggestion:
The patties are great with aïoli - mix 1 clove of crused garlic into 90g/3oz whole-egg mayonnaise with a squeeze of lemon juice and season.

Hot and Sour Lime Soup with Beef

Preparation time: 20 minutes
Total cooking time: 35 minutes

Serves 4

Difficulty: Medium

1 litre beef stock
2 stems lemon grass, white part only, halved
3 cloves garlic, halved
2.5cm x 2.5cm piece fresh ginger, sliced
95g (3oz) fresh coriander, leaves and stalks separated
2 1.5cm x 4cm strips lime rind
2 star anise
3 small fresh red chillies, seeded and finely chopped
4 spring onions, thinly sliced on the diagonal
500g (1lb) fillet steak, trimmed
2 tablespoons fish sauce
1 tablespoon grated palm sugar
2 tablespoons lime juice
Fresh coriander leaves, extra, to garnish

1. Place the stock, lemon grass, garlic, ginger, coriander stalks, rind, star anise, 1 teaspoon chopped chilli, half the spring onion, and 1 litre water in a saucepan. Bring to the boil and simmer, covered, for 25 minutes. Strain and return the liquid to the pan.

2. Heat a chargrill pan until very hot. Brush with olive oil and sear the steak on both sides until browned on the outside, but very rare in the centre.

3. Reheat the soup, adding the fish sauce and palm sugar. Season and add the lime juice to taste - you should achieve a hot and sour flavour.

4. Add the remaining spring onion and the chopped coriander leaves to the soup. Slice the beef across the grain into thin strips. Curl the strips into a decorative pattern, then place in 4 deep serving bowls. Pour the soup over the beef and garnish with the remaining chilli and coriander leaves.

Nutrition per serving
Protein 31g; Fat 7g; Carbohydrate 7g; Dietary Fibre 0.5g; Cholesterol 84mg; 900kJ (215kcal)

Peking Duck Rolls

Preparation time: 35 minutes + 10 minutes resting
Total cooking time: 5 minutes

Makes 24

Difficulty: Medium

1 cup (125g/4oz) plain flour
½ teaspoon sesame oil
½ large Chinese roast duck
6 spring onions, cut into 24 pieces 6cm long
1 Lebanese cucumber, seeded and cut into 6cm x 5mm batons
2-3 tablespoons hoisin sauce
2 teaspoons toasted sesame seeds
24 chives, blanched

1. Sift the flour into a small bowl, make a well in the centre, and pour in the sesame oil and ½ cup (125ml/4 fl oz) boiling water. Combine well until the mixture becomes a slightly sticky soft dough. If needed, add a few teaspoonss more of boiling water at a time if the mixture is still a bit dry. Knead the dough on a floured work surface for about 5 minutes, or until smooth. Cover and rest for about 10 minutes.

2. Shred the duck meat with your fingers and cut the skin into strips.

3. Roll the dough into a sausage shape and divide into 24 pieces, then roll each piece to an 8-9cm round with a rolling pin on a lightly floured board. Once they are rolled out, lay them out in a single layer and cover with plastic wrap or a tea towel while you are rolling out the others to prevent them from drying out.

4. Heat a non-stick frying pan over medium-high heat and dry-fry them in batches for about 20 seconds each side. Do not overcook, or they will be too crispy for rolling. The pancakes shold have slight brown speckles on them. Stack each pancake on a plate, and keep warm. If they cool down too much, reheat them by placing on a plate, covering with plastic wrap and microwaving for 20-30 seconds on High, or wrapping them in foil and backing in a warm (170°C/325°F/Gas 3) oven until warmed through.

5. Arrange a piece of spring onion, some cucumber strips, duck flesh and skin on each pancake. Drizzle with ½ teaspoon hoisin sauce and sprinkle with toasted sesame seeds. Roll the pancake up firmly and tie with a blanched chive strip to hold it in place. Serve immediately.

Nutrition per roll

Protein 4g; Fat 5g; Carbohydrate 6g; Dietary Fibre 0.5g; Cholesterol 20mg; 330kJ (80kcal)

Note:
You can make the pancakes 2-3 days ahead of time and wrap them tightly in plastic wrap until ready to serve. To reheat, put them on a plate, cover with plastic wrap and microwave them for 20-30 seconds on high, or wrap them in foil and place in a warm (170°C/325°F/Gas 3) oven until warmed through.

Macadamia-Crusted Chicken Strips with Mango Salsa

Preparation time: 25 minutes + 30 minutes refrigeration
Total cooking time: 15 minutes

Makes 24

Difficulty: Medium

12 chicken tenderloins (700g/1lb 2½oz), larger ones cut in half
Seasoned plain flour, for dusting
2 eggs, lightly beaten
250g (80z) macadamias, finely chopped
2 cups (160g/5½oz) fresh breadcrumbs
Oil, for deep frying

Mango salsa

1 small mango, very finely diced
2 tablespoons finely diced red onion
2 tablespoons roughly chopped fresh coriander leaves
1 fresh green chilli, seeded and finely chopped
1 tablespoon lime juice

1. Cut the chicken into strips. Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.

2. To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper.

3. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 2-3 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels. Serve the chicken strips warm with the salsa.

Nutrition per piece

Protein 8g; Fat 13.5g; Carbohydrates 6g; Dietary Fibre 1g; Cholesterol 43mg; 740kJ (175kcal)

Note:
These are best made on the day they are to be served.

Variations:
These chicken strips are also very tasty served with sweet chilli sauce. Try a different coating using almonds or peanuts.

Review:
These were absolutely gorgeous. I thought I'd made the nuts a bit too chunky, but they added a lovely crunchiness to the batter. The mango salsa was lovely, if you like things spicy, I'd suggest an extra half chilli or so, or maybe putting a couple of seeds in. If you want it mild and sweet, just use a half.

Spicy Corn Puffs

Preparation time: 25 minutes + 10 minutes standing
Total cooking time: 15 minutes

Makes 36

Difficulty: Medium

2 corn cobs
3 tablespoons chopped fresh coriander leaves
6 spring onions, finely chopped
1 small fresh red chilli, seeded and finely chopped
1 large egg
2 teaspoons ground cumin
½ teaspoon ground coriander
1 cup (125g/4oz) plain flour
Oil, for deep frying
Sweet chilli sauce, to serve

1. Cut down the side of the corn cobs with a very sharp knife to release the kernels, then place them in a large bowl. Holding the cobs over the bowl, scrape down the sides of the cobs with a knife to release all of the corn juice from the cob.

2. Add the fresh coriander, spring onion, chilli, egg, cumin, ground coriander, 1 teaspoon salt and freshly cracked black pepper to taste to the bowl, and stir well. Add the flour and mix well. The texture of the batter will vary depending on how much juice is released from the corn. If the mixture is too dry, add 1 tablespoon water, but no more than that as the batter should be quite thick and dry. Stand for 10 minutes.

3. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Drop slightly heaped teaspoons of the corn batter into the oil and cook for about 90 seconds, or until puffed and golden. Drain on crumpled paper towels and serve immediately with a bowl of the sweet chilli sauce to dip the puffs into.

Nutrition per corn puff

Protein 1g; Fat 3.5g; Carbohydrate 4.5g; Dietary Fibre 0.5g; Cholesterol 5.5mg; 225kJ (55kcal)

Note:
The batter should be prepared just before serving, or the corn puffs may fall apart when cooked.

Beetroot Hummus

Preparation time: 15 minutes
Total cooking time: 40 minutes

Serves 8

Difficulty: Easy

500g (1lb) beetroot, trimmed
4 tablespoons olive oil
1 large onion, chopped
1 tablespoon ground cumin
400g (13oz) can chickpeas, drained
1 tablespoon tahini
90g (3oz) plain yoghurt
3 cloves garlic, crushed
¼ cup (60ml/2 fl oz) lemon juice
½ cup (125ml/4 fl oz) vegetable stock

1. Scrub the beetroot well. Bring a large saucepan of water to the boil and cook the beetroot for 40 minutes, or until soft and cooked through. Drain and cool slightly before peeling.

2. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat and cook the onion for 2 minutes, or until soft. Add the cumin and cook for a further 1 minute, or until fragrant.

3. Chop the beetroot and place in a food processor or blender with the onion mixture, chickpeas, tahini, yoghurt, garlic, lemon juice and stock, and process until smooth. With the motor running, add the remaining oil in a thin steady stream. Process until the mixture is thoroughly combined. Spoon the hummus into a serving bowl and serve with Turkish bread.

Nutrition per serving

Protein 5g; Fat 11.5g; Carbohydrate 12g; Dietary Fibre 4.5g; Cholesterol 1.5mg; 725kJ (175kcal)

Note

Beetroot hummus can be a great accompaniment to a main meal or is delicious as part of a meze platter with bruschetta or crusty bread. Its vivid colour sparks up any table.

Variation

You can use 500g (1lb) of any vegetable to make the hummus. Try carrot or pumpkin.

California Rolls

Preparation time: 35 minutes + 15 minutes standing
Total cooking time: 10 minutes

Makes 30 pieces

Difficulty: Hard

500g (1lb) short-grain white rice
¼ cup (60ml/2 fl oz) rice vinegar
1 tablespoon caster sugar
5 nori sheets
1 large Lebanese cucumber, cut lengthways into long batons
1 avocado, thinly sliced
1 tablespoon black sesame seeds, toasted
30g (1oz) pickled ginger slices
½ cup (125g/4oz) mayonnaise
3 teaspoons wasabi paste
2 teaspoons soy sauce

1. Wash the rice under cold running water, tossing, until the water runs clear. Put the rice and 3 cups (750ml/24 fl oz) water in a saucepan. Bring to the boil over low heat and cook for 5 minutes, or until tunnels form in the rice. Remove from the heat, cover and leave for 15 minutes.

2. Place the vinegar, sugar and 1 teaspoon salt in a small saucepan and stir over low heat until the sugar and salt dissolves.

3. Transfer the rice to a non-metallic bowl and use a wooden spoon to separate the grains. Make a slight well in the centre, slowly stir in the vinegar dressing, then cool a little.

4. Lay a nori sheet, shiny-side-down, on a bamboo mat or flat surface and spread out one-fifth of the rice, leaving a narrow border at one end. Arrange one fifth of the cucumber, avocado, sesame seeds and ginger lengthways over the rice, keeping away from the border. Spread with some of the combined mayonnaise, wasabi and soy sauce and roll to cover the filling. Continue rolling tightly to join the edge, then hold it in place for a few seconds. Trim the ends and cut into slices. Serve with wasabi mayonnaise.

Nutrition per piece

Protein 1.5g; Fat 3.5g; Carbohydrate 15g; Dietary Fibre 1g; Cholesterol 1mg; 405kJ (95kcal)

Prawn Toast

Preparation time: 20 mins
Total cooking time: 15 minutes

Makes 36

Difficulty: Easy

350g (11oz) raw medium prawns
1 clove garlic
75g (2½oz) canned water chestnuts, drained
1 tablespoon chopped fresh coriander
2cm x 2cm piece of fresh ginger, roughly chopped
2 eggs, separated
¼ teaspoon white pepper
12 slices white bread, crusts removed
1 cup (155g/5oz) sesame seeds
Oil, for deep frying

Dipping sauce

½ cup (125ml/4 fl oz) tomato sauce
2 cloves garlic, crushed
2 small fresh red chillies, deseeded and finely chopped
2 tablespoons hoisin sauce
2 teaspoons Worcestershire sauce

1. To make the dipping sauce, combine all the ingredients in a small bowl.

2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Put the prawns in a food processor with the garlic, water chestnuts, coriander, ginger, egg whites, pepper and ¼ teaspoon salt, and process for 20-30 seconds, until smooth.

3. Brush the top of each slice of bread with lightly beaten egg yolk, then spread evenly with the prawn mixture. Sprinkly generously with sesame seeds. Cut each slice of bread into three even strips.

4. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the toasts in small batches for 10-15 seconds, or until golden and crisp. Start with the prawn mixture facing down, then turn halfway through. Remove the toasts from the oil with tongs or a slotted spoon and drain on crumpled paper towels. Serve with the dipping sauce.

Nutrition per prawn toast

Protein 3g; Fat 6.5g; Carbohydrate 5.5g; Dietary Fibre 1g; Cholesterol 19mg; 383kJ (92kcal)

Vegetable Chips

Preparation time: 20 minutes
Total cooking time: 15 minutes

Serves 6-8

Difficulty: Medium

250g (8oz) orange sweet potato
250g (8oz) beetroot, peeled
250g (8oz) potato
Oil, for deep frying


1. Preheat the oven to 180°C (350°F/Gas 4). Run a sharp vegetable peeler along the length of the sweet potato to create ribbons. Cut the beetroot into paper-thin slices with a sharp vegetable peeler or knife. Cut the potato into thin slices, using a mandolin slicer or knife with a crinkle-cut blade.

2. Fill a deep heavy-based saucepan one-third full of oil and heat until a cube of bread dropped into the oil browns in 10 seconds. Cook the vegetables in batches for about 30 seconds, or until golden and crisp. You may need to turn them with tongs or a long-handled metal spoon. Drain on paper towels and season with salt.

3. Place all the vegetable chips on a baking tray and keep warm in the oven while cooking the remaining vegetables. Serve with drinks.

Nutrition per serving (8)
Protein 2g; Fat 5g; Carbohydrate 12g; Dietary Fibre 2g; Cholestorol 0mg; 413kJ (99kcal)

Note: If you don't have a mandolin or crinkle-cut knife at home, simply use a sharp knife to cut fine slices. The cooking time for the chips will remain the same.