RECIPES

Serves 3/4  1 whole large cauliflower, olive oil (for coating cauliflower), 3 shallots (finely chopped), 3 garlic cloves, 1 teaspoon dried chilli flakes, 8 salted anchovies, 600g tomatoes (finely chopped), 75ml veg stock, 50g salted butter Preheat oven to 200C. Remove leaves from cauliflower and set aside. Place cauliflower in a pan of boiling water for five minutes. Remove and place in a baking tray. Coat the cauliflower generously in olive oil, season with salt and pepper (you could also add paprika/cayenne pepper or other spices at this stage). Place in the oven and bake for 50 minutes. Whilst waiting for...

Serves 4 40g parsley, juice of one lemon, 3 tbsp capers, 3 tbsp olive oil, 1 avocado (peeled, stoned and diced), 400g cherry tomatoes (halved), 1 red onion (diced), 1 bag rocket, handful of celery leaves, 4 salmon fillets, 2 tbsps dark brown sugar, 4 heads of chicory (quartered) Preheat oven to 220C. For the dressing put parsley, capers, lemon juice and 2 tbsps Fino olive oil into a blender and blend until smooth - it should come out quite thick. Mix rocket, tomatoes, celery leaves and red onion together to make the salad. Coat the salmon in Fino olive oil...

  Serves 6 4 baby beetroot (cooked), 200ml creme fraiche, 1 sheet of puff pastry (filo will also work well), 4 tbsp melted salted butter, 200ml greek yoghurt, 3 free-range eggs, one bulb roasted garlic (flesh only), salt and pepper, 3-4 tbsp runny honey, 5 tbsp pine nuts Preheat oven to 180C. Prepare an 8 inch round baking tray by brushing with melted butter. Whisk eggs, creme fraiche, yoghurt and roasted garlic and season. Roast pine nuts for 5 minutes, or until slightly browned and letting off a nutty smell. Next fill baking tray with your pastry and paint inside of the pastry...

Serves 8 (at least) 200g shelled pistachios, 8 cardamom pods, 100g polenta, 1tsp bicarb of soda, 50g butter, 175ml Fino extra virgin olive oil, 3 eggs, 200g caster sugar, 1 lemon Preheat the oven to 175C. Grease a 9" cake tin. Place the pistachios on a baking tray and toast in the oven for 3 mins until slightly shiny and nutty smelling. Remove from the oven and cool. Split the cardamom pods to remove the seeds, and grind the seeds into a powder. Tip the pistachios and the cardamom powder into a blender and blitz but careful not to over whizz as it's good to retain...

Serves 4 75g chorizo, 4 large leeks sliced, 3 cloves garlic chopped, 800g butter beans, 300ml vegetable stock, 100ml sherry, 3 tbsp Fino arrope, Fino olive oil, 100g breadcrumbs Roughly chop the chorizo into chunks and fry over a gentle heat for a few mins until slightly crispy - set aside - place the leeks, garlic and olive oil into a pan and saute for about 5 mins until soft.  Then add in the butter beans, stock, sherry and Fino arrope - season with salt and pepper - simmer for 5 mins, then pour the leek and bean mixture into an oven proof dish, stir in the chorizo and top with...