1. Preheat the oven to 190ºC/375ºF/gas 5. 2. Crack and bash the unpeeled ginger, lemongrass and garlic bulb with the base of a large casserole pan, then place in the pan. Peel the shallots but keep them whole, then add to the pan with the chillies. ...

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. 2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat ...

1. Pull the fat off the sirloin, finely slice the fat and place it in a cold non-stick frying pan. 2. Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too. 3. Cut off the sinew, then dice the ...

1. Preheat the oven to 220°C/425°F/gas 7. 2. Crack the eggs into a mixing bowl, add a pinch of sea salt and black pepper, whisk together and put aside. 3. Peel and finely slice the garlic. Halve the tomatoes. 4. Place a 26cm non-stick ovenproof fry ...

1. Preheat the oven to 180ºC/350ºF/gas 4. Place a large non-stick ovenproof frying pan on a medium-high heat. 2. Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of ...

1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. 3. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of ...

1. Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto – it ...

1. Line a sieve with 3 pieces of kitchen paper, tip in the yoghurt, pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain. 2. Halve the tomatoes, season with sea salt and black pe ...

Toss the breadcrumbs with the apple, green onion, mustard and barbecue sauce until well combined. Slice the sausages almost all the way through so they lay flat and open like a book. Divide the mixture evenly between the sausages. Select the "Sausage ...

Warm the milk. At the same time, whisk the whole eggs for a long time (5 to 6 minutes) with the icing sugar and salt. The eggs will rise and become frothy. Continue whisking, while blending in milk and olive oil. =Finish off by folding in the sifted ...