• ▢ 1 tbsp olive oil
• ▢ 4 lamb leg steaks
• ▢ 250 g new potatoes
• ▢ 350 ml chicken stock preferably fresh
• ▢ 20 g unsalted butter
• ▢ 3 baby gem lettuce
• ▢ 150 g frozen peas
• ▢ 2 tsp white wine vinegar
• ▢ 2 tsp Dijon mustard
• ▢ 1 good handful flat leaf parsley
• ▢ sea salt
• ▢ ground black pepper

• ▢ 1 tbsp olive oil
• ▢ 2 lamb leg steaks
• ▢ 125 g new potatoes
• ▢ 175 ml chicken stock preferably fresh
• ▢ 10 g unsalted butter
• ▢ 6 baby gem lettuce
• ▢ 75 g frozen peas
• ▢ 1 tsp white wine vinegar
• ▢ 1 tsp Dijon mustard
• ▢ 1 good handful flat leaf parsley
• ▢ sea salt
• ▢ ground black pepper

• ▢ 2 salmon fillets skinless, about 120g each
• ▢ 125 g (glutinous) sticky rice
• ▢ 160 ml cold water
• ▢ 1 tbsp red miso paste
• ▢ 1 tbsp rice wine
• ▢ 1 tbsp light soy sauce
• ▢ 1 tsp caster sugar
• ▢ 2 spring onion
• ▢ 2 tsp sesame oil

For the salad:

• ▢ ½ cucumber
• ▢ 25 ml rice wine vinegar
• ▢ 1 tbsp caster sugar
• ▢ ¼ head Chinese cabbage
• ▢ 100 g beansprouts

To serve:

• ▢ 2 tbsp sesame seeds
• ▢ sea salt
• ▢ ground black pepper

• ▢ 4 salmon fillets skinless, about 120g each
• ▢ 250 g (glutinous) sticky rice
• ▢ 320 ml cold water
• ▢ 2 tbsp red miso paste
• ▢ 2 tbsp rice wine
• ▢ 2 tbsp light soy sauce
• ▢ 2 tsp caster sugar
• ▢ 4 spring onion
• ▢ 4 tsp sesame oil

For the salad:

• ▢ 1 cucumber
• ▢ 50 ml rice wine vinegar
• ▢ 2 tbsp caster sugar
• ▢ ½ head Chinese cabbage
• ▢ 200 g beansprouts

To serve:

• ▢ 4 tbsp sesame seeds
• ▢ sea salt
• ▢ ground black pepper

• ▢ 6 salmon fillets skinless, about 120g each
• ▢ 375 g (glutinous) sticky rice
• ▢ 480 ml cold water
• ▢ 3 tbsp red miso paste
• ▢ 3 tbsp rice wine
• ▢ 3 tbsp light soy sauce
• ▢ 3 tsp caster sugar
• ▢ 6 spring onion
• ▢ 6 tsp sesame oil

For the salad:

• ▢ 1½ cucumber
• ▢ 75 ml rice wine vinegar
• ▢ 3 tbsp caster sugar
• ▢ ¾ head Chinese cabbage
• ▢ 300 g beansprouts

To serve:

• ▢ 72 g sesame seeds
• ▢ sea salt
• ▢ ground black pepper

• ▢ 8 salmon fillets skinless, about 120g each
• ▢ 500 g (glutinous) sticky rice
• ▢ 640 ml cold water
• ▢ 4 tbsp red miso paste
• ▢ 4 tbsp rice wine
• ▢ 4 tbsp light soy sauce
• ▢ 4 tsp caster sugar
• ▢ 8 spring onion
• ▢ 8 tsp sesame oil

For the salad:

• ▢ 2 cucumber
• ▢ 100 ml rice wine vinegar
• ▢ 4 tbsp caster sugar
• ▢ 1 head Chinese cabbage
• ▢ 400 g beansprouts

To serve:

• ▢ 100 g sesame seeds
• ▢ sea salt
• ▢ ground black pepper

• ▢ 1 tbsp rapeseed oil
• ▢ 500 g pork mince
• ▢ 200 g green beans
• ▢ 1 red chilli
• ▢ 3 cloves garlic
• ▢ 1 thumb sized piece fresh ginger
• ▢ 2 tsp sugar
• ▢ 4 tbsp dark soy sauce
• ▢ 2 tbsp rice wine
• ▢ 6 Szechuan peppercorns
• ▢ 4 spring onion
• ▢ 250 g Basmati rice to serve

• ▢ ½ tbsp rapeseed oil
• ▢ 250 g pork mince
• ▢ 100 g green beans
• ▢ ½ red chilli
• ▢ 1½ cloves garlic
• ▢ ½ thumb sized piece fresh ginger
• ▢ 1 tsp sugar
• ▢ 2 tbsp dark soy sauce
• ▢ 1 tbsp rice wine
• ▢ 3 Szechuan peppercorns
• ▢ 2 spring onion
• ▢ 125 g Basmati rice to serve

• ▢ 1½ tbsp rapeseed oil
• ▢ 750 g pork mince
• ▢ 300 g green beans
• ▢ 1½ red chilli
• ▢ 5½ cloves garlic
• ▢ 1½ thumb sized piece fresh ginger
• ▢ 3 tsp sugar
• ▢ 6 tbsp dark soy sauce
• ▢ 3 tbsp rice wine
• ▢ 9 Szechuan peppercorns
• ▢ 6 spring onion
• ▢ 375 g Basmati rice to serve

• ▢ 2 tbsp rapeseed oil
• ▢ 1 kg pork mince
• ▢ 400 g green beans
• ▢ 2 red chilli
• ▢ 6 cloves garlic
• ▢ 2 thumb sized piece fresh ginger
• ▢ 4 tsp sugar
• ▢ 8 tbsp dark soy sauce
• ▢ 4 tbsp rice wine
• ▢ 12 Szechuan peppercorns
• ▢ 8 spring onion
• ▢ 500 g Basmati rice to serve

For the steak:

• ▢ 700 g rib eye steak
• ▢ 2 tbsp rapeseed oil
• ▢ 1 tbsp paprika
• ▢ 1 tsp garlic granules
• ▢ 1 tsp dried oregano
• ▢ 1 tsp cayenne pepper
• ▢ 1 tsp ground cumin

For the guacamole:

• ▢ 2 avocado ripe
• ▢ 2 lime
• ▢ 1 small handful fresh coriander
• ▢ Tabasco sauce a dash

For the salsa:

• ▢ 250 g cherry tomatoes
• ▢ 2 spring onion
• ▢ 1 clove garlic
• ▢ 1 tbsp extra virgin olive oil
• ▢ ground black pepper
• ▢ sea salt

To serve:

• ▢ 12 corn tortillas warmed through
• ▢ ½ head white cabbage
• ▢ 1 good handful fresh coriander
• ▢ sour cream

For the steak:

• ▢ 350 g rib eye steak
• ▢ 1 tbsp rapeseed oil
• ▢ ½ tbsp paprika
• ▢ ½ tsp garlic granules
• ▢ ½ tsp dried oregano
• ▢ ½ tsp cayenne pepper
• ▢ ½ tsp ground cumin

For the guacamole:

• ▢ 1 avocado ripe
• ▢ 1 lime
• ▢ small handful fresh coriander
• ▢ Tabasco sauce a dash

For the salsa:

• ▢ 125 g cherry tomatoes
• ▢ 1 spring onion
• ▢ ½ clove garlic
• ▢ ½ tbsp extra virgin olive oil
• ▢ ground black pepper
• ▢ sea salt

To serve:

• ▢ 6 corn tortillas warmed through
• ▢ ¼ head white cabbage
• ▢ small handful fresh coriander
• ▢ sour cream

For the steak:

• ▢ 1050 g rib eye steak
• ▢ 3 tbsp rapeseed oil
• ▢ 1½ tbsp paprika
• ▢ 1½ tsp garlic granules
• ▢ 1½ tsp dried oregano
• ▢ 1½ tsp cayenne pepper
• ▢ 1½ tsp ground cumin

For the guacamole:

• ▢ 3 avocado ripe
• ▢ 3 lime
• ▢ 1½ small handful fresh coriander
• ▢ Tabasco sauce a dash

For the salsa:

• ▢ 375 g cherry tomatoes
• ▢ 3 spring onion
• ▢ 1½ clove garlic
• ▢ 1½ tbsp extra virgin olive oil
• ▢ ground black pepper
• ▢ sea salt

To serve:

• ▢ 18 corn tortillas warmed through
• ▢ ¾ head white cabbage
• ▢ 1½ good handful fresh coriander
• ▢ sour cream

For the steak:

• ▢ 1400 g rib eye steak
• ▢ 4 tbsp rapeseed oil
• ▢ 2 tbsp paprika
• ▢ 2 tsp garlic granules
• ▢ 2 tsp dried oregano
• ▢ 2 tsp cayenne pepper
• ▢ 2 tsp ground cumin

For the guacamole:

• ▢ 4 avocado ripe
• ▢ 4 lime
• ▢ 2 small handful fresh coriander
• ▢ Tabasco sauce a dash

For the salsa:

• ▢ 500 g cherry tomatoes
• ▢ 4 spring onion
• ▢ 2 clove garlic
• ▢ 2 tbsp extra virgin olive oil
• ▢ ground black pepper
• ▢ sea salt

To serve:

• ▢ 24 corn tortillas warmed through
• ▢ 1 head white cabbage
• ▢ 1 large handful fresh coriander
• ▢ sour cream

• ▢ 50 g fresh basil
• ▢ 30 g Parmesan cheese
• ▢ 50 g pine nuts plus extra to serve
• ▢ 1 clove garlic
• ▢ 85 ml extra virgin olive oil plus extra for frying
• ▢ 2 courgette
• ▢ 300 g frozen peas
• ▢ 500 g fresh egg tagliatelle
• ▢ fine salt

• ▢ 15 g fresh basil
• ▢ 10 g Parmesan cheese
• ▢ 15 g pine nuts plus extra to serve
• ▢ ½ clove garlic
• ▢ 30 ml extra virgin olive oil plus extra for frying
• ▢ 1 courgette
• ▢ 100 g frozen peas
• ▢ 160 g fresh egg tagliatelle
• ▢ fine salt

• ▢ 30 g fresh basil
• ▢ 20 g Parmesan cheese
• ▢ 30 g pine nuts plus extra to serve
• ▢ 1 clove garlic
• ▢ 60 ml extra virgin olive oil plus extra for frying
• ▢ 2 courgette
• ▢ 200 g frozen peas
• ▢ 320 g fresh egg tagliatelle
• ▢ fine salt

• ▢ 60 g fresh basil
• ▢ 40 g Parmesan cheese
• ▢ 60 g pine nuts plus extra to serve
• ▢ 2 clove garlic
• ▢ 120 ml extra virgin olive oil plus extra for frying
• ▢ 4 courgette
• ▢ 400 g frozen peas
• ▢ 640 g fresh egg tagliatelle
• ▢ fine salt

For the dressing:

• ▢ 3 tbsp dark soy sauce
• ▢ 1 tbsp rice wine
• ▢ 1 tsp sesame oil
• ▢ 1 clove garlic

For the steak:

• ▢ 1 tbsp sesame oil
• ▢ 250 g rib eye steak
• ▢ sea salt

For the noodle bowl:

• ▢ ½ head Chinese cabbage
• ▢ 6 spring onion
• ▢ 1 good handful roasted, salted peanuts
• ▢ 250 g udon noodles
• ▢ 1 good handful fresh coriander

For the dressing:

• ▢ 108 ml dark soy sauce
• ▢ 2 tbsp rice wine
• ▢ 2 tsp sesame oil
• ▢ 2 clove garlic

For the steak:

• ▢ 2 tbsp sesame oil
• ▢ 500 g rib eye steak
• ▢ sea salt

For the noodle bowl:

• ▢ 1 head Chinese cabbage
• ▢ 12 spring onion
• ▢ 1 large handful roasted, salted peanuts
• ▢ 500 g udon noodles
• ▢ 1 large handful fresh coriander

For the dressing:

• ▢ 162 ml dark soy sauce
• ▢ 3 tbsp rice wine
• ▢ 3 tsp sesame oil
• ▢ 3 clove garlic

For the steak:

• ▢ 3 tbsp sesame oil
• ▢ 750 g rib eye steak
• ▢ sea salt

For the noodle bowl:

• ▢ 1½ head Chinese cabbage
• ▢ 18 spring onion
• ▢ 2 large handful roasted, salted peanuts
• ▢ 750 g udon noodles
• ▢ 2 large handful fresh coriander

For the dressing:

• ▢ 216 ml dark soy sauce
• ▢ 4 tbsp rice wine
• ▢ 4 tsp sesame oil
• ▢ 4 clove garlic

For the steak:

• ▢ 4 tbsp sesame oil
• ▢ 1000 g rib eye steak
• ▢ sea salt

For the noodle bowl:

• ▢ 2 head Chinese cabbage
• ▢ 24 spring onion
• ▢ 4 good handful roasted, salted peanuts
• ▢ 1000 g udon noodles
• ▢ 4 good handful fresh coriander

• ▢ 2 tbsp olive oil
• ▢ 850 g chicken thighs
• ▢ 1 tbsp dried oregano
• ▢ 2 red pepper
• ▢ 2 onion
• ▢ 4 cloves garlic
• ▢ ½ tsp chilli flakes
• ▢ 75 ml white wine
• ▢ 800 g tinned plum tomatoes
• ▢ 400 ml chicken stock
• ▢ 1 generous pinch saffron
• ▢ 250 g short grain rice Arborio or Spanish bomba
• ▢ 100 g green olives
• ▢ sea salt
• ▢ ground black pepper
• ▢ 1 tbsp olive oil

• ▢ 1 tbsp olive oil
• ▢ 425 g chicken thighs
• ▢ ½ tbsp dried oregano
• ▢ 1 red pepper
• ▢ 1 onion
• ▢ 2 cloves garlic
• ▢ 1 pinch chilli flakes
• ▢ 23 ml white wine
• ▢ 400 g tinned plum tomatoes
• ▢ 200 ml chicken stock
• ▢ 1 generous pinch saffron
• ▢ 125 g short grain rice Arborio or Spanish bomba
• ▢ 50 g green olives
• ▢ sea salt
• ▢ ground black pepper
• ▢ ½ tbsp olive oil

• ▢ 2 tbsp olive oil
• ▢ 2 onion small
• ▢ 3 cloves garlic
• ▢ 3 courgette
• ▢ 250 g button mushrooms or cremini mushrooms
• ▢ 400 g tinned chopped tomatoes
• ▢ 200 g baby spinach
• ▢ 400 g fresh pasta sheets
• ▢ 1 good handful fresh basil
• ▢ 80 g Parmesan cheese
• ▢ 250 g mozzarella balls
• ▢ 400 ml boiling water

• ▢ 1 tbsp olive oil
• ▢ 1 onion small
• ▢ 2 cloves garlic
• ▢ 1½ courgette
• ▢ 125 g button mushrooms or cremini mushrooms
• ▢ 200 g tinned chopped tomatoes
• ▢ 100 g baby spinach
• ▢ 200 g fresh pasta sheets
• ▢ 1 small handful fresh basil
• ▢ 40 g Parmesan cheese
• ▢ 125 g mozzarella balls
• ▢ 200 ml boiling water