Glazed lemon Tart:

Ingredients:
Sweet Pastry:
Butter 65g
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lemon Filling:
Lemons (zest and juice) 2
Eggs 4
Caster sugar 180gr
Double cream 150ml
Instructions:
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lemon zest, stir in the lemon juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.

Herb crusted best-end of lamb, Anna potatoes, served with hot bean salad and redcurrant jus

Ingredients:
For the Breadcrumb Coating:
100g/4oz dried breadcrumbs, not too finely ground
1 tbsp/15ml chopped parsley
1 tsp dried thyme
½ tsp chopped fresh rosemary needles
Butter 10gr
Ingredients:
1 tbsp/15ml olive oil
1 best end of lamb, about 8 ribs, perfectly trimmed
2 tbsp/30ml/1fl oz Dijon mustard
Instructions:
Prepare the breadcrumb coating. Mix all the dry ingredients together then add the butter. Mix until you have a sandy texture, and reserve on a small tray.
Roast the lamb in olive oil just for colouring and sear. And spread mustard all over the meat part (not the bones). Press the meat into the breadcrumbs until it is completely coated. Roast for a further 15-20 minutes in the oven.

Fish and prawn, basil, tomatoes, sauce setoise:

Ingredients:
1kg mixed fish (salmon, cod, monk, bass, 10 tiger prawns)
½ kg mashed potato
2 eggs yolks
60gr butter
¼ bunch basil
3 plum tomatoes, Peeled, seeded and cut into concasse
5 fleurons
150ml sauce Setoise
15ml Rouille sauce
150ml béarnaise sauce
150ml whipping cream, whipped
Instruction:
Combine mashed potato with butter and the eggs yolks and season and making the duchesse.
Place in a piping bag with a star shaped nozzle and pipe around a flat bowl plate and glaze under the salamander.
Poach the fish in salt and water, sauté the tiger prawns and drain. Reheat the Setoise sauce,
Rouille and fold in the béarnaise and whipped cream and add the tomatoes and shredded basil.
Place neatly in the centre of the plate and glaze under the salamander.
Ingredients for sauce Setoise:
250gr langoustine shells
250ml fish stock
250ml rose wine
250ml whipping cream
15gr tomato puree
Instructions:
Brown the shells in a heavy based pan until golden. Add the wine, the puree and reduce till thick. Add the stock and cream by half. Strain through a fine chinos and chill.
Ingredients for Rouille sauce:
15gr basil
15gr garlic peeled
1 egg yolk
50ge olive oil
25gr Dijon mustard
Instruction:
Combine all the ingredients in the blender until it forms a smooth puree. Adjust seasoning and chill.

Red onion and brie tart served with salad and onion marmalade:

Ingredients:
Pate brisee:
1egg
1tbsp cold water
Pinch of salt
100gr butter
200g soft flour
Filling:
60gr butter
300gr red onions finally sliced
Salt, pepper and grated nutmeg
220ml cream
50gr grated cheddar
50gr diced brie
2eggs
Method:
Sift the four and put into mixing bowl. Make a well in the centre and put in the salt and mix with butter very well. And after that, add eggs and mix it finally add the water and combine it. Blend into a smooth pastry.
Scrape the pastry up into a ball. Flatten it into a round and dust lightly with flour.
Wrap and chill in the refrigerator for 30min.
Lining
Line a flan ring with the pastry and bake blind, remember to keep the pastry moving by quarter turning after each use of the rolling pin. Make sure that the pastry is pressed into the corners of the flan ring.
Prink the bottom of the pastry shall all over with a fork and refrigerate for 10min. cut out a piece of baking parchment about 5cm larger than the flan ring and fit over the pastry. Fill with baking beans and bake for 15min.
Remove the paper and beans, bake for 10min or until lightly brown and dry.
Filling
Melt the butter in a frying pan over medium heat. Add the onions and cook, stirring frequently, until soft but not coloured.
Spread the onions over the bottom of the pastry shell. Whisk the cream with the eggs; add cheese, salt, pepper and nutmeg. Pour egg mixture over the onions.
Bake in the oven for 15min, until puffed and golden brown.

Potato & Avocado salad:

Ingredients:
New potatoes 500gr or tin potatoes 1
Avocados 2
Handful toasted peanuts
Olive oil 2tbsp
Mustard cress 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon
Salt and pepper
Instructions:
Slice the potatoes into thick rounds and boil for about 10mins until tender, then drain. Whisk the olive oil, mustard, lemon zest and lemon juice together in a large bowl with a little salt and pepper, and then toss in the hot potatoes and leave to cool.
Halve stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Cold Piperade:

Ingredients:
Courgettes 1kg
Aubergine 500gr
Tomatoes 800gr
Onions 2
1 bunch of watercress
Garlic 7cloves
Red pepper 1
Green pepper 1
Eggs 12
Salt, pepper to taste
Instructions:
Puree the watercress in a blander, and then do the same with enough tomatoes. Dice and strain the remaining tomatoes.
Into three separate bowls, beat four eggs apiece. Blend the pureed cress into one, and the pureed tomatoes into second bowl. The eggs in the third bowl should be left plain. Season with salt and pepper and then prepare three flat omelettes.
When the omelettes have cooled, use a circular cutting tool to cut out four slices of about 3in (75mm) in diameter from each omelette.
Dice the garlic and remaining vegetables; sauté each vegetable separately for 10min or until brown; mix all vegetables together and set aside to cool.
In the bottom of a 3in circular form, place one cut-out omelette slice. On it place about a tablespoon of mix vegetables, and then lay down another slice of omelette in a different colour, top with another layer of vegetables, and finish with an omelette of the third colour. Invert onto the centre of a plate.

Sweetie Vegetables:

Ingredients:
Mushrooms 300gr
Onions 2
Carrots 3
Honey 1tbsp
Soya sauce 1tsp
Butter 20gr
Chinese chilli sauce 1tsp
Instructions:
Slice all vegetables separately.
Heat the butter in a large frying pan, and then cook onions over a medium heat for 3mins.
Add the carrots and cook for a further 3mins.
Add the mushrooms, cook for few minutes and then put other ingredients into the pan. Stir slowly for few minutes, then remove from the heat, taste season and serve it.
Enjoy!

Seafood spaghetti (Italian recipe):

Ingredients:
Spaghetti roughly broken 300g
Pack mixed chill seafood 250gr
Chicken stock 1lit
Paprika 1tsp
Olive oil 1tbsp
Chopped fresh ginger 15gr
Chopped onion 1
Chopped garlic 2cloves
Chopped tomatoes 400gr or 1 tin tomatoes
Instruction:
Fry onion, ginger and garlic with oil over a medium heat for 5min.
Add the paprika, tomatoes and stock, and then bring to the boil.
Turn down the heat to a simmer, and then stir in the spaghetti and cook for 7min, stirring to stop the spaghetti from sticking.
Stir in seafood, cook for 3min more until heated through and spaghetti is cooked, and then season. Sprinkle with parsley and serve with pinch of black pepper on the top.

Stuffed courgette rolls:

Ingredients:
Small courgettes 4
Tub ricotta 250gr
Squeeze lemon juice
Olive oil 4tbsp, extra to drizzle
Balsamic vinegar 4tbsp, extra to drizzle
Handful fresh basil leaves chopped
Pine nuts or peanuts 50gr, toasted
Instructions:
Slice the courgettes lengthways; using a swivel vegetable peeler- you’ll need 24 long strips.
Drizzle some of the olive oil and balsamic vinegar over two large plates and lay the strips flat. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20min.
Mix the ricotta with lemon juice and seasoning to taste, and then mix in the basil and pine nuts or peanuts.
Place 1tsp of the ricotta mixture onto one end of a courgettes strip and roll up.
Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic and serve it.

Roasted red pepper salad (Italian recipe):

Ingredients:
Red pepper 5large
Garlic 2cloves
Onion 1
Small bunch fresh parsley
Virgin olive oil 5tbsp
Instructions:
Cut the peppers in half and discard seeds, membranes and stalks. Place under a grill, skin side up, until they become blackened.
Remove from grill, put into a plastic bag and leave to cool-this will make them easier to peel later.
Take pepper out of the bag and peel off the blackened skin. Cut peppers into strips, and then lay them, overlapping, on a flat plate.
About 2hours ahead, finely chop the garlic, onion and parsley, discarding stalks. Scatter peppers with garlic and parsley, and then drizzle with olive oil and seasoning. Leave to stand for an hour or more to allow flavour to develop before serving.

Spaghetti with herby courgettes (Italian recipe):

Ingredients:
Spaghetti 350gr
Courgettes cut into slim sticks 650gr
Garlic finely chopped 2cloves
Grated Grana Padano 50gr
Butter cut into pieces 30gr
Olive oil 4tbsp
Handful each Basil and parsley roughly torn
Instructions:
Cook the spaghetti in a large pan of boiling salted water for about 1omin until al dente or as directed on the pack.
Heat the oil in a large frying pan. Add the garlic and fry briefly without letting it brown. Tip in the courgettes, and then cook over a low heat for about 5min, stirring until just tender.
Drain the spaghetti, and then gently stir into the courgettes with butter, cheese and herbs. Season with salt and pepper and serve it.

Summery Sandwich:

Ingredients:
Seafood sticks 10
Cucumber 50gr
Carrots 3
Yoghurt 2tbsp
Chinese chilli sauce 1tsp
Cream salad sauce 3tbsp
Soya sauce 1tbsp
Slices of bread
Instructions:
Chop the seafood and cucumber.
Grate the carrots.
Mix all the ingredients together and put on the bread.
Cut the sandwiches and serve with pickle.
* Also you can use chopped spinach and butter on the bread.

Fusilli pasta with green spinach saucea(Italian recipe):

Ingredients:
Fusilli pasta 400gr
Baby spinach 250gr
Garlic 2cloves
Mascarpone 250gr

Lemon juice ½
Grated parmesan 30gr or grated cheddar 60gr
Grated parmesan or cheddar 10gr for serve
Pine nuts or peanuts, lightly toasted 60gr
Instructions:
Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and parmesan, then whiz to a smooth sauce. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts or peanuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan or cheddar sprinkled.

Mango & banana smoothie:

Ingredients:
½ ripe mango
2 bananas
200ml natural yogurt
1 tsp honey
50ml milk
100ml ice
Instruction:
Peeled mango, stone removed and flesh roughly chopped.
Put all the ingredients (including the ice if using) in a liquidiser and whizz until smooth.
Check the taste, adding a little more honey if you need it.

Vinegar sauce:

Ingredients:
Sugar 10gr
Vinegar 5tbsps
Chopped mint 15gr
Instructions:
Mix all the ingredients together and enjoy it!

Sushi:

Ingredients:
Sushi rice 250gr
Nori seaweed 10sheets
Cucumber ½ large size or 250gr
Carrots 250gr
Cheese slices 10
Eggs 3 medium or large
Seafood sticky 6
Gherkins 4 medium size
Mincemeat 200gr
Chopped onion 1
Instructions:
Cook the rice.*
Scramble the eggs.
Cut all the ingredients (except rice, meat and onion) J into convenient lengths similar to that shown in the picture.
Fry onion with meat, adding a pinch of salt and turmeric.
Fry carrots in a pan in a little oil.
Lay the rice on the Nori. Leave 2cm space from top of the sheet and about 3cm space from end of sheet as shown in the picture.
Start rolling from top of the sheet. You can also use Wasabi sauce, or sesame oil at the end of the sheet (just a small quantity).
Cut with a sharp knife, but before use, wash the knife in water.
You can serve it with Soya sauce or vinegar sauce.

• If you haven't any Sushi rice*, you can make the rice and mix it with sugar and vinegar and make the rice sticky, because you need sticky rice for this dish.
• You can also use avocado or any fish that you like, but the best fish is salmon.

Basic banana smoothie:

Ingredients:
2 bananas 200ml natural yogurt 1 tsp honey 50ml milk 100ml ice
Instruction:
Put all the ingredients (including the ice if using) in a liquidiser and whizz until smooth. Check the taste, adding a little more honey if you need it.

Persian Stumboli:

Ingredients:
Rice 500gr
Chopped tomatoes 1tin or (fresh tomatoes 400gr)
Potatoes 1tin or (cooked potatoes 300gr)*
Mince beef 250gr
Chopped onions 2
Cumin 1tsp
Turmeric 1tsp
Instructions:
Cook the rice separately.
Fry the onions till they begin to turn slightly golden. After this, add the beef and fry together until the beef is cooked. Add the potatoes and tomatoes and after 3mins, add all the rest of the spices and cook for 10mins.
Add the rice to all ingredients.
* If you are going to use raw potatoes, you can mix all the ingredients together with the raw rice and cook together.

Summery pasta:

Ingredients:
Tuna 1tin
Sweet corn 1tin
Cherry tomatoes 100gr
Green peas 1tin
Cucumber 50gr

Chicken rolls 50gr
Pasta 200gr Lettuce 100gr
Chinese chilli sauce 1tsp
Yoghurt 2tsp
Soya sauce 1tsp
Salad cream 2tsp
Instructions:
Cook the pasta in boiling water. Drain and completely dry it.
Chop the lettuce and the tomatoes and chicken rolls.
Mix all ingredients together.
Place it in the fridge for 2hours.
Eat when cool.