Ingredients

• 4 large aubergines
  4 tablespoons thick natural yogurt
  2 tablespoons extra virgin olive oil plus some to brush Pitta bread
  1 small garlic clove, crushed
  Bunch of coriander, washed and chopped, (save a sprig to decorate)
  Freshly ground black pepper
  Salt
  Lime juice and lime wedges for serving
  Pitta bread

Preparation method

1. If you have a gas hob, lay the aubergines across the pan supports, light the gas and turn the aubergines in the gas flame, using tongs, until the skins have blackened all over and have begun to peel off. This can also be done under the grill.
2. Put the blackened aubergines into a plastic bag and seal. When cool, peel the blackened skin off and put the aubergine flesh into a sieve or colander so that excess moisture can drain off, for about half an hour.
3. Place the flesh into a bowl or food processor and mash or blend briefly so that there is still some texture to the aubergine.
4. Mix in the yogurt, oil, garlic and coriander. Season the pâté with pepper, salt and the lime juice.
5. For the crispy pitta: heat the oven to 170°C fan oven, 180°C conventional oven, Gas 5. Split the pitta bread horizontally, cut in half and brush each cut side with olive oil.
6. Place on to a baking tray and bake for 10-15 minutes until golden brown and crisp. Allow to cool.
7. Place the pâté into a serving dish surround with the crispy pitta bread; decorate with the coriander sprig and lime wedges. Scoop the pâté up with the crispy pitta bread.

Ingredients

• 4 beef steaks (fillet or sirloin)
  Salt and freshly ground black pepper
  6 rashes streaky bacon, cut into strips
  125ml/4fl oz olive oil
  3 tbsp red wine vinegar
  50g/1 ½ oz Roquefort cheese
  100g/ 3 ½ mixed salad leaves
  4 tbsp fried bread croutons
  1 avocado, stoned and diced
  1 tbsp snipped chives and a few chervil leaves to garnish

Preparation method

1. Ensure the steaks are well trimmed, with fat removed Season with salt and pepper and allow to come to room temperature
2. Fry the bacon in a dry pan until lightly crisp Remove from pan and leave to drain on kitchen paper until it is cool enough to crumble
3. Whisk the olive oil and vinegar in a bowl, crumble the Roquefort and mix then season this dressing with salt and pepper
4. While the steaks fry in the same pan used for the bacon, carefully arrange the salad leaves in the centre of each plate Sprinkle the bacon and croutons and avocado over the salad
5. When the steaks are cooked to your preference, slice each one into four-five slices and place in the middle of the salad
6. Spoon over the dressing

Ingredients

• 200g/7oz self raising flour
  1 teaspoon baking powder
  2 beaten eggs
  200ml milk
  1 tablespoon finely chopped fresh thyme
  A handful of black olives, chopped (optional)
  Freshly ground black pepper
  Vegetable oil for frying
  175g/6oz Feta cheese, cut into small pieces
  200g/7oz small cherry tomatoes, halved
  Extra virgin olive oil to drizzle

Preparation method

1. Make the scones ahead and freeze them layered with cling film. Defrost in the fridge overnight.
2. Mix together the flour, baking powder, eggs and milk to create a smooth thick batter, then add the thyme, olives and freshly ground black pepper.
3. Heat some oil on your griddle or in a non-stick frying pan and drop small, bite-sized spoonfuls of the mixture into the hot pan.
4. Cook until golden brown or until bubbles have appeared on the surface, flip over and cook the other side. Remove from the pan and place on to a tray covered in baking parchment and continue cooking more scones until all the mixture is used.
5. Pre heat the grill. Place the scones onto a baking tray (or a double sheet of foil) that fits onto the grill trivet in its lower position.
6. Place the scones onto the tray or foil, top each with a piece of cheese and a tomato half.
7. Grill until the cheese has browned and the tomato heated through.

Ingredients

• 2 duck breasts
  1 tbsp honey
  ½ tsp Chinese 5-spice
  200g hoisin sauce
  4 flour tortilla wraps, each cut into 4
  ½ cucumber, sliced into thin ribbons
  4 spring rolLs, finely shredded
  2 carrots, peeled and cut into ribbons

Preparation method

1. Preheat the oven to 220⁰c/440⁰f/gas 7
2. Put the duck on a rack, resting over a tin
3. Mix the honey, 5-Spice and one tbsp of hoisin sauce then spread over the fatty side of the duck
4. Cook for 12 minutes until the skin is dark golden, crispy and the duck is just cooked
5. Microwave the tortillas on high (900W) for one minute, (750W) for 1 ½ minutes.
6. Slice the duck, sprinkle the tortilla with hoisin sauce and top with duck, cucumber and spring onions and a carrot ribbon. Fold and roll up.

Ingredients

• 500g / 1lb 2oz mince beef
  2 tbsp red Thai curry paste
  2 tbsp coriander, chopped
  8 fresh lemon grass stalks
  2-3 tbsp coconut milk

For the dipping sauce

• 50ml / 2fl oz rice wine vinegar
  1 tbsp soy sauce
  2 tsp caster sugar
  2 red chillies, deseeded and finely chopped

Preparation method

1. Mix the beef, curry paste and coriander together in a bowl.
2. Divide the mixture into eight portions. Press and squeeze the mixture around the top of the lemongrass stalks.
3. Put in a shallow non-metallic dish and pour the coconut milk over.
4. Leave to marinade for up to 24 hours in the fridge, but no less than two hours to get the maximum flavour.
5. To make the dipping sauce, gently heat the vinegar, soy sauce and sugar in a pan until the sugar has dissolved. Leave to cool, then stir in the chilli.
6. Heat a griddle on the hob if you have one, or your grill, and cook the beef skewers for two minutes on both sides until browned. Serve immediately with the dipping sauce.

Ingredients

• 1 level tbsp dried yeast
  100ml / 3½ fl oz warm water
  450g /1lb plain flour
  50g / 1¾ oz brown sugar
  100ml / 3½fl oz milk
  1 level tsp salt
  1 egg beaten
  30g / 1oz softened unsalted butter
  1 level tsp cinnamon
  1 level tsp mixed spice
  30g / 1 oz candied peel, chopped
  40g / 1½ oz raisins
  40g / 1½ oz sultanas
  Egg wash (1egg and 1tsp sugar)
  Icing sugar, to dust

For the crosses

• 1tsp flour
  1tsp sugar
  Water, to mix

Preparation method

1. Mix the yeast with the warm water and a spoonful of the flour and stir until smooth. Allow to sit in a warm place covered for up to 30 minutes or until the yeast starts to bubble.
2. Put the remaining flour, sugar, milk, salt, egg, butter and yeast mixture in an electric mixer with a dough hook, and mix on a slow speed until well blended
3. Turn up the speed a little and knead until the dough becomes smooth yeast mixture. Add a splash of water or milk if it seems too dry
4. Add the spices and fruit and mix again briefly until combined. This could be done by hand on a flour-dusted table if preferred. Cover with cling film and leave in a warm place to rise until double in size (up to an hour)
5. Knead the dough gently for a few seconds and cut into 12 equal pieces - shape into balls. Put on an oiled baking sheet, spaced well apart, and cover again as before. Leave to rise again - up to 30 minutes
6. Meanwhile pre-heat the oven to 240°C/ 475°F/gas 8. With the back of a knife, make a cross gently in each bun. Brush with the egg wash
7. Mix the flour and sugar together with enough water to make a paste
8. Put this in a small piping bag with a small nozzle and pipe the cross on each bun using the knife markings as a guide. Put in the oven and bake for 10 minutes or until they start to colour, turn down the oven to 170°C/325°F/gas 3
9. Bake for 20 minutes or until they sound hollow on the base when tapped
10. Dust generously with icing sugar and allow to cool.

Ingredients

• 475g/1lb 1oz strong white flour
  1 ½ tsp salt
  7g/ ¼ oz sachet of easy-blend yeast
  300ml/9fl oz warm water
  3 tbsp olive oil
  150g/5ox mixed olives in olive oil, drained and chopped, 3 whole ones reserved
  Extra olive oil to drizzle

Preparation method

1. Mix all the ingredients together, apart from the olives, to form a dough
2. Knead for 5-10 minutes until the dough becomes smooth and elastic then turn into a greased bowl, cover and leave until it has doubled in size
3. Knock back the dough and add the chopped olives
4. Roll into a 25cm (10in) round and turn onto a baking sheet, cover with clingfilm and leave in a warm place until doubled in size Heat the oven to 200⁰c/400⁰f/gas 6
5. Using your finger dipped in flour, press at intervals over the dough to make dimples
6. Top with remaining olives then drizzle some more olive oil and bake for 20-25 minutes until just firm and golden
7. Tear into wedges so serve