RECIPES

4 white fish fillets, 1 red onion, 1 clove garlic, 1 tin chopped tomatoes, 600ml veg stock, 1 tin chickpeas, 4-6 small preserved lemons quartered, 250g kale, olive oil, salt and pepper Chop the red onion and garlic and place into a casserole dish with a glug of olive oil, and allow to cook for 5 mins over a gentle heat. Then add the tomatoes, stock and chickpeas and bring to the boil before adding the preserved lemons, and kale - stir,  season and continue to boil gently for a couple of mins. If the tomato mixture seems thick add a little more water. Then place the fish fillets on top...

Ingredients -50g mixed dried wild mushrooms, 3 tbsp olive oil, 1kg lamb shoulder cut into cubes, 3 medium onions, roughly chopped, 2 tbsp plain flour, 14 juniper berries, 2 sprigs rosemary, leaves only roughly chopped, 2 garlic cloves, crushed, 3 tbsp Fino Dark Balsamic, 350ml red wine, salt and freshly ground pepper, 200g field mushrooms, sliced, 15g unsalted butter, 1 sheet pre rolled puff pastry, 1 egg, beaten 1.     Cover the dried mushrooms with 150ml boiling water and leave to soak for 30 mins. 2.     Heat half the oil in a large heavy based saucepan on a high heat and brown the lamb in batches. Once browned remove the meat with a slotted spoon, reduce...

1 aubergine, olive oil, 1 red onion, 2 cloves garlic, tin chopped tomatoes, sprinkle of oregano, glug of red wine, 100g ricotta, 100g parmesan, 100g mozzarella, salt and pepper - serves 2 Chop the aubergine into 1/2cm slices then rub each slice with olive oil on both sides. Place on a baking tray and cook at 180C for 10 mins until soft. Meanwhile gently fry the garlic and onion with a little olive oil until soft, then add the chopped tomatoes, oregano and wine. Season. Simmer for about 15 minutes, or until the sauce thickens. To assemble start by spreading a layer of tomato...

Prep time 10 mins    Cooking time 35 mins approx 1 medium butternut squash (peeled, seeds removed and thinly sliced), 1 sliced clove garlic, salt and freshly ground black pepper, 1 pack of halloumi (drained and thinly sliced), 1 pack of ready cooked puy lentils, finely chopped pistachio nuts, finely chopped parsley, zest of 1 lemon, olive oil, white balsamic Roast the butternut squash with 1 tbsp on olive oil, garlic, salt & pepper for approx 30 minutes, until cooked. Heat a frying pan over a low heat and fry halloumi slices, until golden-brown. Heat through puy lentils following instructions on back of packet. Using a large flat dish, pour lentils out and arrange roasted...

250g peeled king prawns (frozen are fine and they don't need to be thawed in advance), 2 cloves garlic, 1 red chilli (adjust to taste), 1" piece ginger, olive oil, 1 large tomato, flat leaf parsley (or coriander), juice 1 lime Chop up the garlic and ginger, and finely slice the chilli - chop up the tomato and parsley. Place a saucepan on a gentle heat, add a glug of olive oil and the garlic, ginger and chilli - stir whilst cooking for a couple of minutes - it will smell delicious - then add the prawns and keep stirring - if they...