Three Cup Chicken.

Three Cup Chicken.

A Taiwanese chicken recipe cooked in sesame oil, Chinese rice wine and soy sauce. It's these 3 ingredients that have given the dish its fascinating name. You are not, of course, meant to cook with a cup of each named ingredient; a cup of soy sauce and sesame oil would probably be inedible. The dish is named after the 3 flavouring sauces but it also features an abundance of other herbs and spices. Ingredients such as garlic, ginger, chillies and basil are used generously. Traditionally this dish would be cooked in an earthenware pot, I don't own one of these so I have cooked mine in a tagine pot. If you are not in possession of either, a casserole or a sauté pan with a lid is more than acceptable.

Preparation:

I used a whole chicken, broken down into portions (1.7kg free range chicken).

Use chicken thigh fillets if you prefer.

Marinate the chicken with,

-1tsp sea salt,

-1tbsp dark soy.

Leave aside for an hour or so.

The vegetables.

-6cm sliced ginger.

-5 cloves, roughly crushed garlic.

-4 sliced spring onions.

-5 red sliced red chillies.

-30g basil leaves.

The sauces.

-2tbsp sesame oil.

-2tbsp soy sauce.

-2tbsp Shaoxing rice wine.

-1tbsp dark soy sauce.

-1tbsp ketjap manis.

-100ml water.

-1tbsp brown sugar.

In a casserole pan or tagine pot, add

-the sesame oil,

-ginger,

-garlic.

Cook, stirring for 30 seconds or so, add

-the marinated chicken pieces.

Leave the chicken pieces to brown on one side before turning, add

-the rest of the vegetables (reserve the basil leaves),

-the sauces (reserve the brown sugar).

Stir well to combine.

Leave to simmer gently for around 30 minutes, stirring occasionally.

5 minutes before serving, add

-the brown sugar.

Taste and adjust the seasoning, add

-the basil leaves.

Stir to combine.

Serve with rice.

Chinese Egg Tarts.

Chinese Egg Tarts.

Flakey pastry cases filled with rich and creamy egg custard. These delicious tarts can be made with shortcrust or puff pastry and tailored to your sweet tolerance. I am using ready-made puff pastry and therefore my custard filling is rather sweet to offset the sugarless pastry.

Makes 24.

Equipment:

7.5cm round cookie cutter.

7.5cm deep pie cases.

Preparation:

The sugar syrup.

In a bowl, put in

-150g caster sugar,

-200ml hot water.

Stir well and leave to cool.

You'll need 2x250g already rolled puff pastry.

Use the cookie cutter to stamp out 12 circles from each sheet.

Press each disc into the pie case.

Prick the base lightly with a fork.

Place the cases on baking trays.

For the egg filling.

Whisk 7 eggs with,

-1tsp vanilla bean paste,

-100ml milk.

Whisk well to combine, gradually add,

-the sugar syrup.

Pass through a sieve into a jug.

Fill the tart cases with the custard mixture to come to 3/4 full.

Bake in 200c fan forced oven for 22-25 minutes.

Leave to cool before serving.

(Don't be tempted to try one straight out of the oven).

Duck Rice Paper Rolls.

Duck Rice Paper Rolls.

In contrast to the fried Yachae Hotteok, these rolls are fresh, light and healthy. A very summery lunch to offset the glum cold weather. These rolls are, of course, super versatile and your choice of filling is totally to your own fancy. I have a huge soft spot for duck but prawns and chicken fillings are more popular.

The filling.

-Soak 50g dry rice vermicelli noodles in boiling water for 5 minutes.

Drain well.

-100g sliced carrots.

-100g sliced cucumbers.

-100g sliced pepper.

-2 sliced spring onions.

-2tbsp coriander leaves.

For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Leave to rest before slicing.

To assemble.

Soak 15cm rice paper roll in warm water for around 15 seconds (work with one at a time).

Place the filling in the centre of the softened paper roll.

Fold one half of the circular rice paper roll over the filling.

Fold the left and right edges of the rice paper in.

Roll tightly to encase the filling.

You should get 15 rolls.

Further instructions are given below.

The dipping sauce.

Use a pestle and mortar, pound

-5 red chillies,

-2 cloves garlic,

-1tsp sea salt.

Pound well to combine.

Spoon into a bowl, add

-50ml water,

-2tbsp fish sauce,

-juice of 1 lime,

-2tsp caster sugar.

Mix well to combine.

Yachae Hotteok.

Yachae Hotteok.

Hotteok are Korean pancakes filled with your chosen fillings. In this case yachae, which means vegetables. Hotteok are pancakes but in reality they are more similar to doughnuts. The process starts with bread dough stuffed with vegetables and noodles then deep fried. The result is crispy outside, soft and savoury on the inside. The pancakes on their own are delicious but I feel they could do with a sauce or a dip, hence my sweet and sour tomato sauce. These pancakes are my savoury version but I am planning a very seasonal mincemeat filling with my next batch.

The filling.

Soak 50g dry rice noodles in boiling water for 5 minutes,

Drain well.

Snip with scissors into 10-12cm strips.

In a wok, with a couple of tablespoons of vegetable oil, fry

-50g sliced onions,

-100g sliced carrots.

Cook, stirring occasionally until the onions have softened, add

-100g sliced mushrooms,

-2 sliced spring onions,

-2tbsp soy sauce,

-1tbsp Mirin.

Continue to cook for a couple minute or so.

Turn off the heat, add

-the noodles.

Stir well to combine.

Leave to cool completely.

The yeast.

In a bowl, put in,

-325ml lukewarm water,

-60ml milk,

-1tsp caster sugar,

-1 1/2 tsp dried active yeast,

Stir well, leave to stand for 15 minutes.

The dry mixture.

In a large bowl, put in,

-550g strong white flour,

-1tsp sea salt.

Mix well and leave aside.

When the yeast is ready add to the dry mixture,

Bring to a rough dough with your hand.

Tip onto a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

Work with 65 of dough at a time.

Shape each dough into roughly 12 round discs.

Fill each disc with a heaped tablespoonful of filling.

Pull up the edges to encase the filling and shape into a ball.

Turn the balls upside down, so that the smooth side is on top.

Repeat until you are done.

You should get 15 pancakes.

Fry in a frying pan on medium heat.

(The vegetable oil should be about 1cm above the base).

Fry in batches on medium heat.

Cook until golden brown before turning.

Once you've turned the pancakes, push carefully but firmly to flatten the pancakes with the back of a spatula.

Drain well.

The tomato relish.

In a large saucepan, with a tablespoon of vegetable oil, put in

-2 sliced onions,

-2 cloves chopped garlic,

-5-6 sprig coriander,

-2 sliced chillies.

Cook stirring occasionally until the vegetables have softened, add

-2x400 tinned tomatoes,

-1tbsp balsamic vinegar,

-2tbsp soy sauce,

-1tsp salt,

-2tbsp caster sugar.

Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.

Taste and adjust the seasoning.

Chicken Curry Kapitan.

Chicken Curry Kapitan.

An absolute flavoursome and creamy chicken curry combining no less than 3 different world's famous cuisines. This curry is an example of what is termed Nyonya, a marriage of Chinese, Indian and Malaysian spices and flavourings. This is a rich and intense curry with a lovely history behind its name. A kapitan is not necessarily a ship captain but an appointed chief during Malaysia's colonial rule by the Dutch and Portuguese. The kapitan in this story in Kapitan Cina or Chinese chief, who asked his cook what was to be for dinner. The cook answered 'ayam (chicken), Kapitan'. The Kapitan there upon mistook the answer as the name of his supper.

In a bowl, put in

-500g chicken thigh fillets, sliced into 3cm strips.

-1/2tsp turmeric powder,

-1tsp sea salt.

Mix well and leave to marinate for at least an hour.

For the curry paste.

Use a food processor to pulse,

-35g macadamia nuts,

-5 red chillies,

-4-5cm sliced galangal,

-2cm sliced ginger,

-2 cloves garlic,

-3 shallots.

Pulse until thoroughly combined.

In a sauté pan, with 3tbsp of vegetable oil, fry

-the curry paste,

-1/2tsp turmeric powder,

-2tbsp tomato purée,

-1/2tsp shrimp paste,

-2 stalks lemongrass,

-2 sticks cinnamon,

-2 star anise,

-5-6 kaffir lime leaves.

Cook, stirring for a couple of minutes, add

-200ml coconut milk.

Continue to cook for around 5 minutes, add

-the marinated chicken.

Stir well to coat the chicken in the spices.

Leave to cook for a further 5 minutes, add

-the rest of the 400ml coconut milk.

Stir to combine.

Cover with a lid.

Leave to simmer for around 25 minutes.

This is supposed to be a semi-dry curry.

Taste and adjust the seasoning.

You may need soy sauce for added saltiness.

Serve with rice.

Salmon Teriyaki.

Salmon Teriyaki.

If you are looking for a delicious weeknight meal without fuss and minimal effort then this is it. This recipe should take less than 5 minutes to prepare but will offer you all the delicious sophistication of a Japanese meal. Intensely aromatic, beautifully sweet and savoury, simplicity at its best.

For the marinade.

In a bowl or a freezer bag, put in

-2x250g salmon steaks,

-2tbsp grated ginger,

-2 cloves grated garlic,

-juice of 1/2 lemon,

-1tbsp honey,

-1tbsp Mirin,

-2tbsp soy sauce,

-1tbsp sesame seeds,

-1tsp sesame oil,

-sea salt/black pepper.

Mix well and leave to marinate for 1/2 hour.

Place the salmon steaks on a baking tray.

Place in 200c fan forced for 10 minutes.

Serve with rice.

White Chocolate and Cranberry Biscuits.

White Chocolate and Cranberry Biscuits.

These seasonal biscuits are quick to make and bake in no time at all. They are perfect as afternoon treats with a very hot cup of coffee.

Makes 15.

In a saucepan, put in,

-150g white chocolate, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and smooth.

Take the pan off the heat, add

-80 caster sugar,

-1tsp vanilla bean paste.

Mix well to combine, add

-270g self raising flour.

Stir well, add

-1 whisked egg,

Divide into 15 equal portions.

Place onto 2 baking trays, lined with baking paper.

Bake in 180c fan forced oven for 12 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Daeji Bulgogi.

Daeji Bulgogi.

Thinly sliced pork fillet marinated in Korean flavourings, stir fried with typical Asian aromats of garlic, ginger and onions. Deliciously sweet and savoury with a spicy undertone. Korean ingredients aren't readily available but substitutions are easily found. I have replaced the all-important fermented bean paste, Gochujang, with tomato purée spiced with fresh chillies. Korean rice wine is substituted with Mirin. The other ingredients widely used in Far Eastern cuisines, such as soy sauce and sesame oil, are everywhere. There's no reason why you can't enjoy Korean food at home.

In a large bowl, put in

-500g thinly sliced pork fillet,

-1tsp cornflour,

-3tbsp water,

-2tbsp tomato purée,

-2 sliced fresh chillies,

-1tbsp mirin,

-1/2tbsp black soy sauce,

-2tbsp soy sauce,

-1tbsp honey,

-2tsp sesame oil,

-2tsp paprika,

-salt/pepper.

Mix well and leave to marinate for at least an hour.

The vegetables.

-1tbsp chopped ginger,

-2 cloves chopped garlic,

-2 sliced onions,

-2 sliced spring onions,

-150g sliced peppers.

In a wok, with 2tbsp of vegetable oil, fry

-the vegetables.

Cook, stirring occasionally until the vegetables have softened and slightly caramelised, add

-the marinated pork.

Cook, stirring occasionally for around 5 minutes or until cooked through, add

-1tbsp sesame seeds.

Stir to combine.

Serve with rice.

Wok Tossed Pepper Crab.

Wok Tossed Pepper Crab.

I am serving this dish alongside the fiery Shui Zhu Yu, so I am keeping the flavours sweet, simple and mild. I wanted the sweetness of crab to come through, so I am very stringent with the seasoning. I have, however, flavoured this dish with two types of peppercorns, albeit on a very small scale. The end result is sweet crab pieces tossed in sweet aromatic vegetables, spiced modestly with salt and pepper(s).

For the vegetables.

-2 cloves chopped garlic,

-1 large chopped onion,

-2 sliced spring onions.

-1 chopped pepper.

For the crab.

700g crab, cut into chunks.

Seasoning.

-1/2tsp finely ground black pepper,

-1/2tsp finely ground Sichuan pepper.

In a wok, with 3tbsp vegetable oil, fry

-the crab pieces, with

-1tsp sea salt.

Cook, stirring occasionally until the crab is cooked through.

Remove from the wok.

Add the vegetables to the wok, with

-seasoning.

Cook, stirring for around a minute, add

-the crab pieces.

Stir well to combine.

Serve.

Shui Zhu Yu (Water-Cooked Fish).

Shui Zhu Yu (Water-Cooked Fish).

Not for the faint hearted, this dish is every bit as spicy as it looks. Spiced with big gutsy flavours so characteristically typical of the Sichuan Province. Loaded with mouth numbing (in the best possible way) Sichuan peppercorns and feiry fresh and dry chillies. The sweet chilli paste finished off the eye and mouth watering experience. The best accompaniment to this chilli onslaught is plenty of plain rice, it will soak up those beautiful flavours and providing needed relief.

In a large saucepan, with a tablespoon of vegetable oil, fry

-1tbsp chopped ginger,

-2 cloves chopped garlic,

-1 sliced onion,

-1 sliced bell pepper,

-1 stick cinnamon,

-2 star anise,

-a good pinch of salt.

Cook, stirring occasionally on medium heat until the vegetables have softened, add

-2tsp chilli paste in oil (substitute with Harissa, if you can't get hold of some).

-1tsp chilli flakes,

-2tsp finely ground Sichuan peppercorn,

-3 sliced fresh chillies.

Cook, stirring to coat the vegetables in the spices, add

-500ml stock.

Bring up to the boil, add

-1tsp sesame oil,

-1tbsp Shaoxing rice wine,

-500g white fish (I used cod).

Cover with a lid.

Leave to cook until the fish is done.

Stir gently, try not to break up the fish too much.

Taste and adjust the seasoning.

You may need soy sauce for added saltiness.

Serve with rice.

Black Pepper Prime Rib of Beef.

Black Pepper Prime Rib of Beef.

The king of beef cuts with a price to match! Deliciously moist and juicy, a meal to savour! This amount of beef fed four of us, bulked with a large helping of roast potatoes, although that's hardly a bad thing. The beef is allowed to shine in this recipe with the seasoning left to just sea salt and black pepper. I made myself some mustard pan gravy to accentuate the fantastic taste of this rare beef roast, along with bottled horseradish sauce. Simply and gloriously delicious!

Season 750g beef rib generously with salt and pepper.

In a large frying pan, on high heat, put in

-1tbsp oil,

-2tbsp butter.

Cook the beef for 3 minutes on each side.

Place the beef in 200c fan forced oven for 15 minutes (adjust the time to your liking).

Leave to rest for 10 minutes before slicing.

Dark Soy Noodles with Pork Gravy ราดน้าหมู.

Dark Soy Noodles with Pork Gravy ราดน้าหมู.

Thick fresh rice noodles marinated in dark soy sauce, tossed in a smoking wok for that all- important charred flavour, served in rich Asian spiced pork gravy. Another popular Thai street food snack, where a whole restaurant is designated to serve just this one dish (with different varieties of meats and noodles). My version is edging on fusion, Thai kale is hard to come by and therefore seasonal brussels sprouts came to the rescue. The sprouts are cooked in a fiery heat resulting in a smoky, charred and slightly bitter deliciousness.

Preparation:

Thickly slice 400g fresh rice noodles.

(Use any noodles you like, if using dry noodles, pre-cook according to package instructions).

Toss the noodles in

-1tbsp dark soy,

-1tbsp vegetable oil.

The pork.

250g thinly sliced pork fillet.

The vegetables.

-2 cloves chopped garlic.

-250g sliced Brussels sprouts.

In a wok, on extremely high heat, add

-the dressed noodles.

Stir fry for 2 minutes or so until charred.

Remove from the wok.

Leave aside.

Leaving the wok on the heat, add

-1tbsp vegetable oil.

Leave to heat for 10 seconds or so, add

-the sliced pork.

Cook, stirring for around 20 seconds, add

-the garlic.

Continue to cook until the pork cook through.

Remove the pork from the wok, add

-the sprouts.

Cook, stirring on high heat until charred, add

-1tsp cornflour,

-1tbsp oyster sauce,

-2tbsp soy sauce,

-250ml water.

Mix well and bring up to the boil, add

-the pork.

Stir to combine.

Spoon over the noodles.

Great accompaniments to this noodle dish include,

-fresh chillies,

-chilli flakes,

-vinegar,

-touch of sugar.

Sausage and Ham Pasta.

Sausage and Ham Pasta.

There always seems to be a variety of pasta left over in my kitchen and this recipe combines 3 different types in one delicious quick meal. This is truly a recipe of leftovers, the ham and sausage included.

Preparation.

Cook (around) 600g dry pasta.

Drain and leave aside.

The vegetables.

3 cloves chopped garlic.

2 sliced onions.

200g sugar snap peas.

The sauce.

1tbsp soy sauce.

1tsp cayenne pepper.

1tsp paprika.

3 sliced uncooked sausages.

100g sliced glazed ham.

6 sliced tomatoes.

In a large frying pan, with 2tbsp of olive oil, put in,

-the vegetables (not the sugar snap peas).

Cook stirring occasionally until the vegetables have broken down slightly, add

-the sauce,

-the sugar snap peas.

Cook stirring occasionally until the the sugar snap peas are cooked to your liking, add

-the cooked pasta.

Stir well to coat the pasta in the sauce.

Stir through 2tbsp chopped parsley.

Serve.

Ham Paella.

Ham Paella.

Wonderfully suited to the cold weather of the British winter, this paella brings a bit of Mediterranean sunshine and flavours. I am forever making glazed ham, so this is another of its delicious by product.

Serves 4.

Preparation:

The base.

1 sliced pepper.

1 sliced onion.

2 cloves chopped garlic.

250g sliced glazed ham.

Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

Rice.

-300g paella rice.

Ham stock.

-650-700ml.

Vegetables.

2tbsp chopped chives.

Lemon or lime wedges.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

Cook, stirring occasionally, until the vegetables have softened, add

-seasoning,

-rice.

Cook, stirring constantly to coat the rice in the spices, add

-600ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-chives.

Spoon onto a serving dish, serve with lemon wedges.

Pistachio Shortbread Biscuits.

Pistachio Shortbread Biscuits.

These buttery biscuits were such a hit with the little ones. I had dished up a huge plateful and they had almost disappeared when the teas and hot chocolates were made. The few that were left, were used to dunk the hot chocolate with. The adults loved them too, so it's great that these biscuits are quick and easy to make.

Equipment:

10cm cookie cutter.

Use an electric mixer, beat

-250g butter, at room temperature, with

-150g caster sugar,

-300g plain flour,

-1tsp vanilla bean paste,

-a good pinch of salt.

Beat well to combine, add

-50g chopped pistachios.

Mix well with a spoon.

Tip onto a lightly floured surface.

Roll out into 1cm in thickness.

Use the cookie cutter to stamp out 26 rounds.

Bake in 160c fan forced for 10 minutes.

Leave to cool completely on the baking tray.

Momofuku Pork Buns.

Momofuku Pork Buns.

Soft, pillowy and slightly sweet bread buns filled with warming and spicy pork, the pickled vegetables provide crunch and textures. The sweet, spicy and sour tomato relish brings rounded deliciousness to the already scrummy food parcel. This is, of course, made to my family's taste, therefore be as creative as you like with your own choice of fillings. If you are partial to Japanese food, I would suggest teriyaki chicken or salmon. Curry fans may want to fill these Naan-like buns with some spicy pork vindaloo with lashings of cooling yoghurt sauce. For steak lovers, I'd to suggest a Steak Diane filling (Yum!!!!). The possibilities are endless. For my next cook, I am thinking along the line of duck and pancakes i.e. crispy skinned duck with vegetables and hoisin sauce ( I can feel myself salivating).

Makes 34-35

For the Dough.

In a large heatproof bowl, put in

-1kg plain flour,

-1tsp salt,

-1/2tsp bicarbonate of soda,

-1/2 baking powder.

In a jug, put in

-570ml warm water,

-5tbsp vegetable oil,

-1tbsp sesame oil,

-1tbsp caster sugar,

-3tsp dry yeast.

Stir well, leave to sit for 15 minutes.

Pour the yeast mixture into the flour bowl

Bring to a rough dough with your hands.

If you find there are too many dry crumbs left, add more water.

Tip onto a lightly floured surface.

Knead for around 5 minutes or until soft and smooth.

Put in a greased bowl.

Cover with cling film.

Leave for around 1 1/2 hours, in a warm place.

When the dough has had its proving time.

Knead briefly for a minute or so to get rid of air pockets.

Work with 50g of dough at a time.

Use a rolling pin to roll into, roughly, 13x8cm rectangular shapes.

Brush the dough with vegetable oil.

Brush a chop stick with vegetable oil.

Place the chop stick across the dough.

Fold one half over the other.

Remove the chopstick.

Place the dough on some baking paper.

Cover loosely with another piece of baking paper.

Repeat until you are done.

Leave to prove for 20-30 minutes.

Steam for 8 minutes in batches.

For the pork.

In a pestle and mortar, pound

-4 cloves garlic, with

-1tbsp black peppercorns.

Pound until well combined.

In a bowl, put in

-2.5kg pork shoulder steaks,

-the pepper/ garlic paste,

-2tsp sea salt,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-2tsp sesame oil.

Mix well and leave to marinate as long as you can (at least an hour).

Cook in the Airfryer at 200c for around 12 minutes.

Slice thinly to serve.

The tomato relish.

In a large saucepan, with a tablespoon of vegetable oil, put in

-2 sliced onions,

-2 cloves chopped garlic,

-5-6 sprig coriander,

-2 sliced chillies.

Cook stirring occasionally until the vegetables have softened, add

-2x400g tinned tomatoes,

-1tbsp balsamic vinegar,

-2tbsp soy sauce,

-1tsp salt,

-2tbsp caster sugar.

Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.

Taste and adjust the seasoning.

For the pickled vegetables.

In a small saucepan, put in

-50ml vinegar,

-150ml water,

-1tsp sea salt,

-1tbsp caster sugar.

Bring up to the simmer.

Continue to cook until the sugar and salt have dissolved.

Leave to cool.

In a bowl, put in,

-3 sliced carrots,

-1 sliced cucumber.

Pour the slightly cooled pickling liquor over the vegetables.

Leave to sit for at least an hour (drain well before serving).

Additional vegetables.

-finely sliced spring onions,

-iceberg lettuce,

-fresh chillies.

French Onion Soup.

French Onion Soup.

This is a lovely, warming and peppery soup with natural sweetness of the onions. The soup is rather sweet, therefore savoury and salty cheese on toast complements it perfectly. It really needs this savoury note. There are some recipes that suggest you top your soup bowl with croutons, cheese and place under a hot grill, I cooked the cheese on toast separately. I wasn't sure if my bowl could withstand such heat and did not want to find out. The cheesy bread, having been cooked separately, retains its crunch and crispiness. As I had said before, regarding the sweetness of the soup, to counter-balance that fact I may have overloaded the soup with black pepper!

Serves 6.

In a casserole pan, with 2tbsp butter, put in

-1.2kg sliced onions,

-2 cloves chopped garlic,

-4-5 bay leaves,

-1tsp sea salt.

Cook, stirring for around 30 minutes on medium heat or until the onions have caramelised, add

-1tbsp black pepper,

-1 litre stock (I used ham stock).

Leave to simmer gently for another 30 minutes.

For the toasts.

Lightly toast 6 slices of bread.

Top with 300g grated cheese.

Place in 220c fan forced oven for 12-15 minutes.

Duck and Orange Risotto.

Duck and Orange Risotto.

Duck and orange is a classic combination accumulated in one of the most famous dishes, Duck à l'Orange. This recipe takes inspiration from that world renowned dish. Risotto is a great winter warmer, it's filling, warming and stodgy in the best possible way. This meal combines juicy, crispy skinned duck and creamy risotto with delicious floral citrus flavour of an orange. Easy enough to be an everyday dish but certainly wouldn't look out of place as a dinner party meal.

Serves 3-4.

For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Remove the duck.

Leave to rest before slicing.

Discard the duck fat, leaving a tablespoon of fat.

Place the pan back on the heat, add

-1.2 litres chicken or vegetable stock.

Bring up to a gentle simmer.

Leave to cook for a couple of minutes or so.

For the risotto.

In a large saucepan, add

-2tbsp olive oil, with

-1 chopped onion,

-1 clove chopped garlic,

-2 rashers sliced bacon.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-400g risotto rice.

Cook, stirring constantly, to coat the rice, around a minute or so, add

-400ml white wine.

Stir until the rice has absorbed the liquid, add

-a ladle of chicken stock at a time.

Cook, stirring until the stock has been absorbed.

Repeat this process until all of stock is used or the rice is deliciously creamy.

The process should take 25 minutes, add

-zest and juice of 1 orange.

Stir well to combine.

Serve.

Gunpowder Chicken.

Gunpowder Chicken.

Deliciously moist chicken in seriously flavourful sticky sauce. Originating from China's Sichuan region, this is a hot and spicy chicken stir fry with an intriguing name. The heat and the spice is totally up to the individual's taste. The chillies are left whole, which gives delicious smokiness to the whole dish without the heat. The dish contains Sichuan pepper which has a mouth numbing effect; the characteristics of the XO sauce. Sichuan pepper is readily available, I have spotted some in my local Tesco.

For the chicken.

-500g chicken breast, slice into strips, 2cm in thickness.

Marinate the chicken with,

-1tbsp dark soy,

-good pinch of salt.

Leave to sit for an hour or so.

Dry roast 30g peanuts with your chosen amount of dry chillies.

Leave aside until needed.

For the sauce.

In a bowl, put in

-1tsp cornflour,

-1tsp finely ground Sichuan pepper,

-50ml water,

-1tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp balsamic vinegar,

-1tbsp Shaoxing rice wine,

-1tbsp honey,

-1tsp sesame oil.

Mix well and leave aside.

For the vegetables.

-2 cloves chopped garlic.

-2 sliced red chillies (optional).

-4 sliced spring onions.

In a wok, with a couple of tablespoons of vegetable oil, fry

-the marinated chicken.

Cook, stirring occasionally until the chicken pieces are cooked through.

Remove the chicken and set aside, add

-the garlic.

Stir fry until fragrant, add

-the sauce.

Bring up to the boil, add

-the chicken.

Cook, stirring to coat the chicken in the sticky sauce, add

-the fresh and dry chillies,

-spring onions.

Continue to cook for 20 seconds or so.

Spoon into a serving dish.

Sprinkle over the roasted peanuts.

Serve with rice.

Banana Loaf with Cream Cheese Icing.

Banana Loaf with Cream Cheese Icing.

A great way to use up over ripe bananas and a wonderful afternoon treat. The banana bread is not overly sweet, the cream cheese frosting is there to give additional sweetness.

Equipment:

2 litre capacity loaf tin generously greased with butter.

Use an electric mixer, beat together,

-4 ripe bananas,

-180g caster sugar,

-1tsp vanilla bean paste,

-150g softened butter,

-pinch of salt.

Beat well to combine, add

-350g self raising flour,

-1tsp baking powder,

-4 eggs.

Beat until the mixture is thoroughly combined.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 45 minutes or until the skewer comes out clean.

(You may need to cover the cake with foil half way through the cooking time).

Leave to cool completely.

In a bowl, put in

-280g cream cheese,

-50g icing sugar,

-zest of 1 orange.

Mix well to combine.

Spread the icing over the cooled cake.

Loaded Eggs ไข่ทรงเครื่อง.

Loaded Eggs ไข่ทรงเครื่อง.

Runny fried eggs topped with spicy mince pork stir fried, a quick and satisfying dinner. This dish is best served with hot steaming rice, there's nothing quite like runny egg yolk on hot rice, it really is a revelation. A popular condiment served alongside this meal is finely sliced chillies in fish sauce and lime juice. Spoon the chilli fish sauce over the runny egg and then break it over the steaming rice. Yum! Mince and eggs are extremely popular in Thailand, eggs are economical and mince can be stretched to feed a large family. We have many mince and egg combination meals and all of them quick and delicious.

The vegetable.

-2 cloves chopped garlic.

-2 sliced chillies.

-1 carrot.

-2 sliced spring onions.

The sauces.

-1tbsp soy sauce.

-1tbsp oyster sauce.

-1tbsp tomato sauce.

-1tsp sesame oil.

-pinch of salt and white pepper.

In a wok, with a tablespoon of vegetable oil, fry

-the garlic.

Cook, stirring for 10 seconds or so, add

-250g mince pork.

Stir fry until almost cooked through, add

-the rest of the vegetables,

-the sauces.

Continue to cook until the pork is done.

Spoon onto fried eggs.

Serve with rice.

Miso and Apple Pork Roast.

Succulent pork loin roast with a charred savoury miso rub, served alongside traditional roast trimmings. The pork is roasted with herbs and vegetables as well as three large Bramley apples resulting in deep and deliciously sweet and sour gravy.

   For the pork.

Pat dry 2kg pork loin.

Rub with 2tsp miso paste.

Season generously with salt and pepper.

Place the pork in a deep roast tin, with

-5-6 cloves crushed garlic,

-2 onions, quartered,

-2 carrots, cut into large chunks,

-2 stalks, cut into large chunks,

-3 Bramley apples, quartered,

-handful of parsley,

-salt and pepper.

Cook in 220c fan forced oven for 20 minutes.

Turn the heat down to 180c and continue to cook for 1 1/4 hours.

Take the cooked pork out of the roasting tin and leave to rest.

Place the roasting tray on the hob, add

-1 1/2tbsp plain flour.

Mix well, add

-300ml water.

Bring up to a simmer. 

Gently scrape the bottom of the roasting tin.

Cook, stirring for 5 minutes or so.

Pass through a sieve.

Serve alongside the roasted pork and your chosen vegetables.

BBQ Pork Buns.

BBQ Pork Buns.

Deliciously soft and fluffy homemade pork buns and they are a lot easier to make than you think. The buns may appear thick and dense but they are extremely light, pillowy and not at all doughy. My cooking partner was very impressed with how easy these buns are to make and how delicious they are to eat. The buns do take a long time to make so it's best if you have some help and plenty of time to spare.

Makes 36.

In a casserole pan, dry fry

-1kg sliced pork belly,

-1tsp sea salt.

Cook, stirring occasionally to brown the meat pieces, add

-2tbsp chopped ginger,

-1tbsp chopped garlic,

-2 sliced onions.

Cook stirring occasionally until the vegetables have caramelised, add

-2tbsp tomato purée,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp mirin,

-1tbsp rice wine,

-500ml water.

Cover with a lid and leave to cook until the meat is tender and melting (stirring occasionally), around 1 1/2hours.

Add 2tbsp caster sugar 5 minutes before the end of cooking time.

Leave to cool completely (I made this the night before).

For the Dough.

In a large heatproof bowl, put in

-1kg plain flour,

-1tsp sugar.

-1tsp salt,

-3tsp dry yeast,

-5tbsp vegetable oil,

-1tbsp sesame oil.

Pour in 570ml warm water.

Bring to a rough dough with your hands. If you find there are too many dry crumbs left, add more water.

Tip onto a lightly floured surface.

Knead for around 5 minutes or until soft and smooth.

Put in a greased bowl.

Cover with cling film.

Leave for around 1 hour, in a warm place.

Dipping Sauce.

In a bowl put in,

-1tbsp chopped or grated ginger,

-1tbsp chopped or grated garlic,

-2 sliced spring onion,

-2tbsp chopped coriander,

-1 chopped chilli (not essential),

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp water,

-1tsp sesame oil.

Stir and leave aside until needed.

When the dough has had its proving time.

Knead briefly for a minute or so to get rid of air pockets.

Work with 45-50g of dough at a time.

Use a rolling pin to roll into roughly 12cm round discs.

Fill each disc with a heaped tablespoonful of pork filling.

Pull up the edges to encase the filling and shape into a ball.

Place in cupcake cases and refrigerate.

Repeat until you are done.

Steam for 15 minutes in batches.

Vanilla Shortbread with Raspberry Cream.

Vanilla Shortbread with Raspberry Cream.

Buttery, rich and crumbly vanilla shortbread sandwiched with sweet whipped cream. The raspberry sauce provides relief from all that buttery creamy richness. Probably not the most diet friendly dessert in the world but it's rather delicious and quick and easy.

Equipment:

2x20cm loose bottomed cake tins.

For the shortbread.

Use an electric mixer, beat

-250g butter, at room temperature, with

-150g caster sugar,

-250g plain flour,

-100g rice flour,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

The mixture will seem very dry but it's perfectly ok.

The recipe should yield 700g.

Divide equally between the cake tins.

Sprinkle over 1tbsp caster sugar.

Bake in 160c fan forced for 25 minutes.

Leave to cool completely in the tins.

Cut each cake into 8 portions.

For the cream.

Use an electric mixer, beat

-300ml double cream,

-1tsp vanilla bean paste,

-2tbsp icing sugar.

Beat well until the cream just holds its shape.

Refrigerate until needed.

For the raspberry sauce.

In a small saucepan, put in

-100g frozen raspberries,

-1/2tsp cornflour,

-3tbsp water.

Bring up to a gentle simmer.

Continue to cook until the fruits have broken down.

Leave to cool completely.

To assemble.

Place the first portion of shortbread on a serving platter.

Spoon on the whipped cream

Drizzle over the raspberry sauce.

Top with the second portion of shortbread.

Thai Beef Biriyani ข้าวหมกเนื้อ.

Thai Beef Biriyani ข้าวหมกเนื้อ.

Biriyani is popular among Thailand's halal restaurants, especially in the south of the country where there's a sizeable Muslim population. Thought to have been brought to our shores by traders from the West, namely Persia and the Indian subcontinent. The most popular biriyanis in Thailand are mutton (goat) and chicken. I am using stewing beef as it copes well with a long slow cooking process. If you like lamb, a tougher cut, such as lamb shoulder would be a great alternative to mutton. Thai biriyanis often come with a spicy, sweet and sour sauce and fresh herbs and vegetables to cut through the richness. The boiled eggs are there to act as a relief agent from all the heat and spice.

Serves 6.

The beef.

In a bowl, put in

-1kg stewing beef, cut into 10cm strips, 2cm in thickness, with

-1tsp salt,

-1tbsp chopped garlic,

-1tbsp chopped ginger.

Mix well and leave to marinate for at least an hour.

The spices.

In frying pan, dry roast,

-2tbsp cumin seeds.

-2tbsp coriander seeds.

-2tsp peppercorns.

-5 cloves.

-4 cardamom pods.

Finely grind using a spice grinder or pestle and mortar.

In a casserole dish with 2tbsp of vegetable oil , fry

-2 chopped onions,

-1tbsp chopped garlic,

-2tbsp chopped ginger,

-2 star anise,

-1 stick cinnamon,

-1tsp sea salt.

Cook, stirring occasionally until the vegetables have caramelised, add

-the beef.

-roasted ground spices,

-1tsp turmeric powder,

-1tbsp paprika,

-pinch of saffron.

Cook, stirring occasionally to coat the beef in the spices, add

-2tbsp tomato purée,

-2tbsp soy sauce,

-1litre water.

Leave to simmer gently for 1 hour.

Stirring occasionally.

After an hour, use some of the cooking liquor to cook the rice.

(If you feel there's not enough liquid to continue to cook the beef and the rice, top up with more water).

Continue to cook the beef until tender and melting, around 30 minutes.

For the rice.

In a large saucepan, put in

-500g rice.

Wash a couple of times, add

-200ml water,

-450ml beef cooking liquor (or around 2cm above the rice).

Cover with a lid.

Bring up to the boil.

Cook for around 15-20 minutes (When you see holes start to appear on the surface of the rice, turn off the heat and leave to cook in the residual heat for 15-20 minutes)

For the sauce.

In a small saucepan, put in

-2tsp sugar,

-50ml water,

-50ml vinegar,

-1tsp sea salt.

Bring up to the simmer.

Leave to cook until the sugar and salt has dissolved.

Leave aside until needed.

Use a pestle and mortar to pound,

-5 chillies,

-3 cloves of garlic.

Pound until a rough paste is formed.

Spoon into a bowl, add

-the sweet vinegar mixture.

Serve alongside the beef biriyani.

Hot and Sour Oxtail Soup.

Hot and Sour Oxtail Soup.

The long cooking process has the benefits of heating the kitchen as well as providing tasty meals. Oxtail seems to be my new favourite cut of meat at the moment, it seasons the broth beautifully and has such wonderful depth of flavour. I feel that tougher and secondary cuts of meats are perfect partners for strong Thai herbs and spices. The pungency of the herbs seems to cut through the rich, fattiness of the meat and inadvertently tenderises tough proteins. This is a great comforting winter meal, especially when you feel a cold coming.

In a large stock pot, put in

-3 litres water.

Bring up to the boil, add

-1.2kg oxtail pieces,

-1tbsp sea salt.

Leave to simmer for an hour.

Skim off any impurities.

After about an hour, add

-2tsp tamarind paste or purée,

-2 sliced onions,

-3-4 cloves crushed garlic,

-a small handful of fresh coriander,

-4 tomatoes, quartered,

-6cm sliced galangal,

-2 sliced lemongrass,

-8-10 kaffir lime leaves,

-5 dry chillies,

-2 fresh sliced chillies,

-1 beef stock cube,

Cover with a lid and leave to simmer gently for another hour or until melting and tender.

Taste and adjust the seasoning, you may need fish sauce.

To serve.

-2tbsp roasted rice (In a frying pan, dry roast 2tbsp of rice until golden brown.

Finely grind using a pestle and mortar; optional).

-fresh lime juice,

-chopped coriander,

-sliced spring onions.

Mince Pie Tart.

Mince Pie Tart.

I love mince pies but they are fiddly and time consuming, so this large tart is really a must when you are feeling lazy but in need of some pudding. The only thing you'd have to make here is the tart case, which takes less than 10 minutes. The tart is filled with sweet, seasonal mincemeat and topped with an almonds and coconut paste. I love desiccated coconut and couldn't help adding this little Thai twist. I had fun stamping out the very festive star shapes but this is purely whimsical, although it is rather pretty. The left over rolled pastry was placed on a baking tray, sprinkled with some sugar and baked for 10 minutes. My older daughter preferred the shortbread-like off-cuts more than the tart itself. I loved it too and will now make more than needed pastry for the purpose of having yummy leftovers.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-300g plain flour,

-150g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

The recipe should yield around 550g of dough.

Reserve 200g.

Roll 350g dough to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork.

Refrigerate for 20 minutes.

For the reserved dough.

Roll out to 1/2cm in thickness.

Stamp out your chosen shapes and sizes.

Place the left over pastry onto a baking tray.

Sprinkle with a tablespoon of sugar.

Bake alongside the tart at 180c fan forced for around 10 minutes.

Leave to cool slightly before serving.

Bake the chilled tart case in 180c fan forced oven for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

For the paste.

Use an electric mixer, beat

-250g ground almonds,

-30g desiccated coconut,

-150g caster sugar,

-150g softened butter,

-3 eggs,

-zest of 1 orange,

-pinch of salt.

Mix well to combine.

To assemble.

Spoon 150g mincemeat onto the cooked tart case.

Top with the sweet almonds paste.

Press the star shapes lightly into the filling.

Bake at 180c fan forced for 45 minutes.

Leave to cool to firm up.

Mincemeat Shortbread.

Mincemeat Shortbread.

Beautifully buttery shortbread spiced with the very seasonal mincemeat. The wonderfully crumbly texture contrasts perfectly with some soft hidden currants and raisins. To make this shortbread even more festive, I've added some orange zest for fruity freshness, it has also perfumed the shortbread with its amazing aroma. Super easy, quick and simple but extremely yummy. I've made this batch of shortbread using rice flour and plain flour but if you can't get rice flour, the recipe will totally work with just good old plain flour. (Rice flour is readily available in Oriental shops but I have not seen any in mainstream supermarkets).

Equipment:

23x33cm baking tray.

Use an electric mixer, beat

-250g butter, at room temperature, with

-110g caster sugar,

-250g plain flour,

-100g rice flour,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

Add,

- 3tbsp mince meat,

-zest of 1 orange.

Mix well with a spatula.

Spoon into the prepared tin.

Spread evenly.

Prick lightly with a fork.

Sprinkle over a tablespoon of caster sugar.

Bake in 160c fan forced for around 18 minutes or until golden brown.

Leave to cool completely in the tin.

Cut into 24 portions.

Pork Congee ข้าวต้มหมู

Pork Congee ข้าวต้มหมู

A thick rice porridge in intensely flavoursome broth. The long cooking process ensures that the rice had absorbed all the beautiful homemade stock. The rice soup, or 'khao Tom' in Thai, is warming, filling and deliciously comforting. In Thailand, rice soup is a popular breakfast meal, a midnight snack after a night out partying and a meal of choice when one is sick. My version is loaded with chillies, so definitely not recommended for those unwell, probably better as a hangover cure. We love our Khao Tom in Thailand and there are restaurants selling just this one dish, with different varieties of meats or seafood.

For the pork.

In a large bowl, put in

-500g mince pork,

-1tbsp soy sauce,

-1tbsp oyster sauce,

-2tsp sesame oil,

-1tbsp sliced spring onions,

-1tbdp chopped coriander,

-salt/pepper.

Mix well and leave aside.

In a large saucepan, put in

-1litre stock (I used chicken stock. I always have chicken stock around, made from left over roast chicken, but use pork or vegetable stock if you prefer).

Bring up to the boil.

Drop teaspoonfuls of mince pork into the boiling stock.

Use a large slotted spoon to fish out the cooked balls.

Leave aside.

Add 400g cooked rice to the stock.

Cover and leave to simmer gently for around 30 minutes.

Stirring occasionally.

5 minutes before serving, add the cooked pork balls to warm through.

Serve the congee with condiments of....

-chopped coriander,

-sliced spring onions,

-sliced ginger,

-pickled chillies,

-chilli flakes,

-vinegar,

-fish sauce.

Korean Sweet and Crunchy Chicken (Dakgangjeon).

Korean Sweet and Crunchy Chicken (Dakgangjeon).

Dakgangjeon is crispy and crunchy fried chicken in super sweet, spicy and sticky sauce. I am not a big fan of overly sweet savoury dishes, I had dumbed down the amount of sugar and honey used in this recipe and it's probably more palatable to Western taste buds. Korean food is extremely popular in Thailand and Australia but it doesn't seem the case here in the U.K (or maybe I was living in cities before and now in a village with the nearest shop being 3 miles away). I have made this recipe using ingredients readily available in mainstream supermarkets, so I hope you'll be able to make this at home easily. If you like Chinese sweet and sour you'll love this recipe, it has more depth of flavour, spicier and punchier. Another Airfryer recipe.

For the chicken.

-650g chicken breast (or thigh) fillets, cut into 4-5cm chunks.

For the marinade.

In a large bowl, put in

-1tbsp finely chopped or grated ginger,

-2 cloves finely chopped or grated garlic,

-2tsp sesame oil,

-1tbsp honey,

-1tbsp rice wine (I used Shaoxing rice wine, widely available),

-1tsp salt/pepper,

-the prepared chicken,

-30g cornflour.

Mix well and leave to marinate for 20 minutes or so.

Cook in the Airfryer at 180c for 5-6 minutes

Alternatively deep fry.

For the sauce.

In a sauté pan, with a tablespoon of vegetable oil, fry

-1tbsp chopped ginger,

-1 clove chopped garlic.

Cook, stirring occasionally until fragrant, add

-70g tomato purée,

-2 sliced chillies,

-2tbsp soy sauce,

-1tbsp balsamic vinegar,

-2tbsp Mirin,

-2tbsp honey,

-2tsp sesame oil.

Cook stirring occasionally until the sauce has thickened, around 5 minutes, add

-the cooked chicken.

Stir well to coat the chicken in the sticky sauce.

Serve with rice.

Almonds and Raisin Cookies.

Almonds and Raisin Cookies.

The last batch of cookies were such a hit, I started craving them as soon as they were gone. I have run out of cranberries but still had some ground almonds needed using up, so after a rummage in the pantry I came up with this recipe. The desiccated coconut never fails to make me happy but I have no great love for raisins, therefore the cranberry version is still my favourite. However, these cookies are still yummy with delicious nutty smokiness of the desiccated coconut. I love cookies, they take barely anytime to cook. I do preach 'leave to cool completely' but in reality I eat them as soon as they come out of the oven. The cookies don't hold their shape or taste as good piping hot but at least you get to try a little bit without impacting the rest of the batch.

In a saucepan, put in,

-200g caster sugar, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and is smooth.

Take the pan off the heat, add

-150g ground almonds,

-25g rolled oats,

-25g desiccated coconut,

Stir well to combine.

Divide into 20 equal portions.

Place onto baking trays, lined with baking paper, 3cm apart.

Flatten slightly with the back of a spoon.

Bake in 180c fan forced oven for 8 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Asian Braised Beef.

Asian Braised Beef.

Beautiful tender chunks of stewing beef in aromatic and fragrant Asian herbs and spices. The slow cooking process is not only easy but it's also filled the kitchen with the most mouth watering smells and makes it nice and warm. The end result is melting tender beef in a dark, rich and sticky sauce; delicious with plain rice. To cut through the richness I am serving the braised beef with a simple broccoli stir fry.

The beef.

-700g stewing beef, cut into 4-5cm in thickness.

Season with sea salt.

The herbs and spices.

-1 large chopped onion.

-2tbsp chopped ginger.

-1tbsp chopped garlic.

-1 stick cinnamon.

-2 star anise.

The sauce.

In a small bowl, put in

-good pinch of salt,

-1tbsp pepper (I used a pestle and mortar to finely grind this amount).

-1tbsp plum jam,

-1tbsp ketjap manis,

-1tbsp balsamic vinegar,

-1tbsp sesame oil,

-1tbsp dark soy,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tbsp Shaoxing rice wine,

-200ml water.

Mix well and leave aside.

In a casserole pan, with a couple of tbsp of vegetable oil, fry

-the herbs and spices.

Cook, stirring occasionally until the vegetables have softened, add

-the seasoned beef chunks.

Cook, stirring occasionally to coat the beef in the vegetables for around 5 minutes, add

-the sauce.

Bring up to the boil.

Place in 150c fan forced oven for around 1 1/2 hours or until the beef is tender and melting.

Taste and adjust the seasoning.

You may need a teaspoon of brown sugar.

Almonds and Cranberry Cookies.

Almonds and Cranberry Cookies.

These cookies are gloriously delicious with a texture that of a biscuit and a shortbread. They are perfect as an afternoon treat with a hot cup of tea to ward off the chills. Extremely easy, a one pot recipe but tastes amazing and inadvertently gluten free.

In a saucepan, put in,

-200g caster sugar, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and is smooth.

Take the pan off the heat, add

-250g ground almonds.

-200g dried cranberries

Stir well to combine.

Divide into 25 equal portions.

Place onto baking trays, lined with baking paper, 3cm apart.

Flatten slightly with the back of a spoon.

Bake in 180c fan forced oven for 8 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Duck à l'Orange.

Duck à l'Orange.

Perfumed whole roasted duck in a rich orange and Armagnac sauce. This is a super easy duck recipe where the delicious sauce is made from the cooking liquor. Duck is very fatty so to avoid a greasy gravy I had trimmed off the excess fat before roasting it. The end sauce is rich and warming with delicious hints of marmalade and brandy but none of the grease. The creamy mashed potatoe is a perfect accompaniment to mop up the beautiful sauce.

In a large roasting tin, put in

-1.5kg whole duck, (trim any excess fat and score the skin, season generously with salt and pepper) with

-1 large orange, cut into chunks,

-2 onions cut into chunks,

-6-8 cloves crushed garlic,

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks,

Stuff the duck cavity with,

-1 stick cinnamon,

-2 star anise.

Roast in 180c fan forced oven for around 1 1/2 hours.

Take the duck out of the roasting tin and leave to rest.

Spoon the roasted vegetables, herbs and spices into a large saucepan, with

-200ml water,

-50ml Armagnac.

Bring up to a gentle simmer and leave to cook for 10 minutes, add

-2tbsp marmalade.

Stir well until the marmalade has dissolved.

Pass through a sieve.

Serve alongside the duck and your choice of vegetables.

Pork Steaks with Apple and Onion Gravy.

Pork Steaks with Apple and Onion Gravy.

Succulent pork loin steaks, marinated with garlic and plenty of black pepper, with a lovely sweet and sour apple gravy. Deliciously delicious, easy and simple typical of an Airfryer recipe. Wonderfully filling, comforting and warming without much effort.

In a pestle and mortar, put in

-2tsp black pepper,

-4 cloves garlic.

Pound well to combine.

Spoon into a large bowl, add

-4 pork loin steaks,

-2tbsp olive oil,

-tbsp fresh thyme,

-sea salt.

Mix well and leave aside for 20 minutes or so.

Cook in the Airfryer at 180c for 10-12 minutes.

Alternatively place under a hot grill.

For the gravy.

In a sauté pan, with a couple of tbsp of olive oil, fry

-2 sliced onions,

Cook, stirring for around 10 minutes or until the onions are golden and caramelised, add

-1 large sliced Bramley apple,

-2tsp wholegrain mustard,

-100ml chicken stock,

-250ml white wine.

Cook, stirring for 5 minutes or until the sauce has thickened and the apples cooked through.

Butter Chicken (Murgh Makhani).

Butter Chicken (Murgh Makhani).

Succulent pieces of smoky chicken, pre-cooked in the Airfryer, smothered in spicy and creamy tomato sauce. Butter chicken is delicious if a little calorific with additional ingredients, such as, almond milk, butter and double cream. I am not bothered about calories, I am a big fan of intensely creamy soups and curries. My family doesn't share my love for rich sauces so I have kept this curry at the lowest creaminess setting. The chicken pieces are marinated with natural yoghurt rather than butter and the amount of cream used is more of a seasoning. Deliciously warming, so needed after spending more than an hour in a muddy cold field watching fireworks.

The spices.

In frying pan, dry roast,

-2tbsp cumin seeds.

-2tbsp coriander seeds.

-2tsp peppercorns.

-4 dry chillies.

-5 cloves.

-1tsp fenugreek seeds.

-4 cardamom pods.

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

The marinade.

In a large bowl, put in

-1kg free range chicken thighs, cut into 3-4cm in thickness.

-300g natural yoghurt,

-1/2tsp turmeric powder,

-2tsp salt.

-2tbsp roasted ground spice.

Refrigerate for at least an hour.

In a casserole dish with 2tbsp of butter, fry

-2 chopped onions,

-1tbsp chopped garlic,

-2 tbsp chopped ginger,

-1tsp sea salt.

Cook, stirring occasionally until the vegetables have caramelised, add

-the reserved roasted ground spices,

-1/2tsp turmeric powder,

-1tbsp paprika,

-100g tomato purée.

Continue to cook for 5 minutes, add

-500ml chicken stock.

Leave to simmer gently for around 25-30 minutes.

Stirring occasionally.

Cook the marinated chicken pieces in the Airfryer at 200c for 5-6 minutes.

Alternatively thread with skewers and place under a hot grill.

Add the cooked chicken to the sauce and cook, stirring for 5 minutes.

Stir through 2tbsp double cream.

Serve.

Passion fruit Panna Cotta.

Passion fruit Panna Cotta.

Refreshingly fruity and cooling after a warming and spicy curry. The passion fruit panna cotta is a perfect palate cleanser and tastes no less exotic than the Punjabi's Murgh Makhani or Butter Chicken.

Equipment:

4x300ml capacity glasses.

In a large heatproof bowl, put in

-a small heatproof bowl with 50ml hot water, add

-12g gelatine granules.

Add hot water to half way up the smaller bowl.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

For the passion fruit cream.

In a large saucepan, put in

-600ml double cream,

-200ml whole milk,

-4tbsp passion fruit curd,

-50g caster sugar.

Leave to come up to the simmer on medium-low heat.

Stirring occasionally.

When the cream mixture is almost at boiling point, turn the heat off.

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Pour into the prepared glasses.

Leave to stand for 30 minutes.

Refrigerate until set, around 2 hours.

Serve with some sharp fruits or raspberry sauce to balance the sweetness.

Peri Peri Pork.

Peri Peri Pork.

I find that when it's cold outside, a hot and spicy meal is a must. These tender pork steaks are wonderfully punchy having benefited from the hot, spicy and slightly sweet peri peri marinade. The pork steaks are cooked in the Airfryer and this seems to guarantee their juiciness. I am serving these peri peri pork steaks in wraps, accompanied by spicy tomato relish and crispy wedges (not forgetting an extra hit of fresh chillies).

In a large bowl, put in

-800g pork loin steaks,

-4 chopped red chillies,

-4 chopped garlic,

-1tbsp fresh thyme,

-1tbsp fresh oregano,

-4 bay leaves,

-1/2tsp black pepper,

-1tsp sea salt,

-2tsp paprika,

-3tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp olive oil.

Mix well and leave to marinate for at least 2 hours.

Cook in the Airfryer at 180c for 10-12 minutes.

Alternatively place under a hot grill.

Cheese and Ham On Toast.

Cheese and Ham On Toast.

It's cold outside and if the thought of a cold cheese and ham sandwich is not appealing, try these deliciously hot and quick toasties. Gloriously yummy with a strong cup of coffee.

Ingredients.

-4 slices of bread, lightly toasted.

-120 sliced ham pieces.

-1 chopped onion.

-200g grated cheddar cheese.

Bake in 220c fan forced for 15 minutes.

Blackened Swordfish.

Blackened Swordfish.

Meaty swordfish steak generously rubbed with spicy, bold Cajun seasoning. This recipe is for those that like it HOT. The swordfish is peppery, smoky and intensely flavourful. Simple, easy and extremely quick to prepare, perfect as a weeknight dinner. This is another CCC's Airfryer recipe, which means fuss free and healthy. If swordfish is not readily available, the spicy Cajun seasoning is very versatile and is great with pork, chicken or salmon.

In a large bowl, put in

-300g swordfish,

-1tbsp melted butter,

-1tsp black pepper,

-1/2tsp salt,

-1/2tsp fennel seeds,

-1/2tsp dry oregano,

-1tsp garlic powder,

-1tsp onion granules,

-1tbsp paprika,

-1tsp cayenne pepper.

Mix well and leave to marinate for 20-30 minutes.

Cook in the Airfryer at 200c for 8 minutes.

Alternatively pan fry over high heat.

Asian Braised Guinea Fowl.

Asian Braised Guinea Fowl.

The slow and low cooking method has filled the kitchen with the most delicious smells. I am using strong Asian flavours to accompany this slightly gamy bird. The combination of chillies, garlic, ginger and onions has given the broth such flavour complexity and warmth. The richly sweet and savoury sauce is perfect with perfumed and fluffy Jasmine Thai rice.

In a large bowl, put in,

-30g dry Shitake mushrooms, add

-water

Leave to soak and get on with the next bit.

In a large heat proof casserole pan, with a couple of tbsp of vegetable oil, put in

-1.2kg guinea fowl.

Brown on all sides.

Remove the bird, add

-6cm sliced ginger,

-4 cloves crushed garlic,

-2 peppers,cut into chunks,

-2 onions, cut into chunks.

Cook, stirring occasionally until the vegetables have softened, add

-2tbsp oyster sauce,

-2tbsp sauce,

-1tbsp sesame oil.

Mix well.

Place the guinea fowl back in the pan, with

-500ml chicken stock,

-4 sliced chillies,

-mushrooms,

-4 sliced spring onions.

Bring up to the boil.

Place in 150c fan forced oven for around 90 minutes.

Pumpkin Pie.

Pumpkin Pie.

Probably not the most loved pie but I can assure you it's delicious. The pumpkin pie filling is beautifully spiced and has subtle creamy sweetness. This pie is made with roasted butternut squash, seasoned with cinnamon and ginger, and mascarpone. I had made pumpkin pie using pumpkins but butternut squash is definitely the way to go.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

The butternut squash.

In an oven tray, put in,

-2kg butternut squash, cut into 4cm chunks,

-5tbsp golden syrup,

-1tsp ground ginger,

-1tsp ground cinnamon.

Mix well.

Bake at 180c fan forced around 1 hour.

Leave to cool completely.

Scoop out the flesh into a sieve.

Drain any excess liquid.

Place the cooled pumpkin flesh into a large bowl, add

-3 eggs,

-50g caster sugar,

-250g mascarpone cheese.

Use an electric mixer to mix together.

Spoon into the tart case.

Bake at 160c fan forced for 30-35 minutes.

Leave to firm up for 2 hours.