• 1 red onion, diced • 2 cloves garlic, roughly chopped • 2cm piece ginger, grated • 1 red chilli, deseeded and finely chopped • 45g roasted cashew nuts • 4 kaffir lime leaves • 1 tsp coriander • ½ tsp turmeric • 1 tsp chilli powder • juice of half a lime• 1 tbsp oil • 1 x 400ml tin light coconut milk • 1 tbsp sugar (ideally brown) or syrup (eg maple or agave) • 2 x 400g tins chickpeas, drained and rinsed or 280g (approx) plain vegan chicken pieces • 2 sticks lemongrass, bashed using a rolling pin • 1 ripe mango, stone/skin removed and cut into small bite-sized cubes • juice of half lime • bunch fresh coriander, finely chopped, plus extra to garnish • salt
• 800g minced pork • 15g grated ginger • ½ tsp ground white pepper • salt • 1• 1 large red onion, thinly sliced • 1 tbsp vegetable or rapeseed oil • 4 tbsp mirin (or substitute with sherry)• 2 tbsp soy sauce • 1 tbsp sesame oil • 1 tbsp rice vinegar • 1 tsp honey • 1 cucumber, sliced • 1 large carrot, sliced• steamer • meat thermometer
• 3 eggs • 5 tbsp plain flour • 1 tsp chilli powder • 1 tsp cayenne pepper • ½ tsp ground black pepper • ½ tsp salt • 5 tbsp breadcrumbs • ½ tsp olive oil • 2 chicken breasts• 2 tsp English mustard • 1 garlic clove, crushed • 2 tsp chopped onion • 50ml maple vinegar • 1 tbsp of pure maple syrup (preferably amber syrup for its rich taste) • 100ml olive oil • salt/pepper• 1 large bag of mixed leaves • 100g pomegranate seeds • 1 punnet of cherry tomatoes • 150g cooked barley • ½ diced cucumber • 1 pack croutons
• 150g sugar snap peas • 200g spaghetti or other long pasta • olive oil, for frying • 2 shallots, peeled and finely sliced • 150ml double cream • zest and juice of 1 lemon • 30g Parmesan cheese, finely grated • Salt and pepper
• 3 tablespoons olive oil, plus extra for frying • 250g leeks, trimmed, cleaned and finely chopped • 250g baby spinach leaves • 200g frozen peas • 10g flat leaf parsley, leaves picked and chopped • grated zest and juice of 1 lemon • 200g cooked quinoa • 150g cooked wild rice or black rice • 800g piece of skinless fish fillet, cut into pieces, about 100g each • salt and pepper• 2 garlic cloves, roughly chopped • 3 oregano sprigs, leaves picked (optional) • 15g basil, leaves picked and roughly chopped • 15g mint, leaves picked and roughly chopped • 15g flat leaf parsley, leaves picked and roughly chopped • ½ tablespoon Dijon mustard, or more to taste • 1 tablespoon capers • 3 tablespoons olive oil, or more if needed • 1 tablespoon white wine vinegar, or more to taste • salt
