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Ingredients x 4
For the cod

• Cod fillets x4
• Breadcrumbs x6tbsp
• Lemon zest x2
• Parsley chopped x2tbsp
Olive oil x3tbsp

For the casserole

• Red onion sliced x2
• Garlic crushed x2
• Courgettes slicedx2
• Fennel sliced x2
• Artichoke halved x 4
• Skinned peppers x2
• Cherry tomatoes x15
• Capers x2tbsp
• White wine x100ml
• Tin tomatoes x1

Method
For the cod
Place the breadcrumbs in a bowl and mix with the parsley, olive oil, lemon zest
Place the cod fillets onto a greased baking tray and season with salt and pepper
Spoon over the breadcrumbs so each piece of fish is covered
Bake in the oven at 180oc for 12-15minutes

For the casserole
In a large sauté pan heat a little olive oil and add the onion and cook until soft
Add the garlic to the pan along with the courgettes, fennel, peppers, cherry tomatoes and artichoke and cook for 5minutes
Pour the wine into the pan and bring to the boil
Add the tinned tomatoes and capers and cover the pan and cook for 15minutes or until the sauce has reduce to a thick consistency

Ingredients
For the pork x4 portions

• Pork belly x1kg
• Five spice x4tbsp
• Honey x3tbsp

For the sauce x 8 portions

• Brown sugar 250g
• Red wine vinegar 250g
• Star anise 2
• Cinnamon stick 1
• Pineapple juice 500ml
• Tomato juice 500ml
• Cucumber finely sliced ½
• Carrot finely sliced 1
• White onion finely sliced 1
• Coriander 20g
• Arrowroot

For the noodles x 4 portions

• Noodles 160g
• Lime zest 1
• Grated ginger 30g
• Red chilli deseeded and finely diced 1
• Coriander chopped 25g
• Dark soy sauce 125g
• Honey 90g

• Bok choi 4

Method
For the pork belly
Place the pork belly into a baking tray and rub the skin with plenty of salt and the five spice
Cover the tray with foil and place into the oven at 140oc for 4hours
Remove from the oven and drain from any liquid that has created around the pork.
Cut the pork into 4 pieces and cover in the honey
Place pork into the oven at 220oc gas mark 8 for 15-20minutes to caramelize the pork

For the sauce
Combine the sugar, vinegar, star anise and cinnamon in a pan and reduce by half.
Add the pineapple juice and reduce by half then add the tomato juice and reduce by half.
Thicken to the desired consistency with the arrowroot.
Add the vegetables and coriander to the sauce

For the noodles
Cook the noodles in salted boiling water according to timings on the pack then drain and refresh in cold water
Mix together with all the other ingredients and leave to marinate for 3hours

For the bok choi
Heat a large pan of boiling salted water then add the bok choi and cook for 4minutes, drain and serve straight away

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Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
2 tbsp olive oil
50g/2oz butter
1 onion, finely chopped
2 garlic cloves, finely chopped
400g/14oz risotto rice
150ml/5oz white wine
1.5 litres/2½ pints hot chicken stock
450g/1lb frozen peas
25g/1oz grated pecorino cheese
handful fresh mint, roughly chopped
salt and freshly ground black pepper

Preparation method

• Heat a large heavy-based saucepan and add the oil and half the butter. Heats until it is foaming then add the onion and gently cook for about 5 minutes until beginning to soften. Add the garlic and cook for a few minutes then stir in the rice and heat through for a minute until shiny and opaque.
• Pour in the wine and boil for 1 minute to allow the alcohol to evaporate, stirring constantly. Turn down the heat to medium heat and begin to add the stock a ladleful at a time allowing the liquid to be absorbed into the rice before adding more.
• After 15 minutes of cooking, add the frozen peas and cook for another 5-7 minutes.
• When the rice feels soft and fluffy and the texture is creamy but each grain is still firm to the bite in the centre the risotto is ready. At this point take the risotto of the heat and stir in the remaining butter, cheese and mint and season to taste. Leave to rest with the lid on for a few minutes then serve immediately.

Ingredients for 4 people

For the bass

Sea bass whole x 3

Lemon x 1

Olive oil x 4 tbsp

For the beure noissette

Tomatoes skinned, deseeded and dicedx3

Vanilla pod x ½

Shallot finely diced x 1

Unsalted butter x 125g

For the fennel

Fennel large x 2

Butter  x 100g

Chicken stock x 300ml

For the potatoes

New potatoes x 16

Chopped parsley x 4tbsp

Olive oil x 6 tbsp

Method

Fillet the seabass and cut each fillet in half and rub the skin with olive oil.

Place onto a grill tray skin side up and place under a hot grill and cook for 5minutes until the skin is crisp.

Once removed from the grill squeeze over the lemon juice.

For the beure noissette

Heat the butter in a large saucepan and bring to the boil continue to cook the butter until it becomes golden brown then remove from the heat.

Add the tomato, shallot and split vanilla pod.

Leave for a few minutes to infuse.

For the fennel

Cut the fennel in half and place into a large frying pan flat side down along with the butter.

Cook for 5-10 minutes until the fennel is nicely golden.

Turn the fennel then add the stock to the pan.

Put a lid on the pan and cook for 10minutes with the lid on.

Remove from the liquid to serve.

For the potatoes

Cook the potatoes until just soft in boiling salted water, drain the potatoes once cooked and crush with a knife.  

Add the olive oil, parsley and season with salt and pepper.

The cupcakes can be changed into different flavours by simply adding extra’s like vanilla extract, chocolate chips, diced apples and spices or even instead of lemon some orange zest and cinnamon.

Ingredients for 12 Cupcakes

Plain natural yogurt – 1 small pot

Vegetable oil- 1 pot

Caster sugar – 2 pots

Self raising flour – 3 pots

Eggs – 2

Lemon zest – 1 lemon

Method for Cupcakes

Firstly add all the ingredients into a mixing bowl and combine together to form a smooth batter.

Spoon into cupcake moulds so each one is about 2/3’s full.

Bake in a pre heated oven at 180oc or gas mark 5 for between 15-20minutes or until a skewer comes out clean from the cake.

Place on a wire rack and leave to cool.

Ingredients for Buttercream Icing

Softened butter – 250g

Icing sugar – 500g

Milk – 2tsp

Yellow food colouring – 5drops                 

Method for Icing

Place all ingredients into a food processor and blend together until all the ingredients have combined and have taken on a nice even colour.

You only want the icing to have a hint of yellow, not be illuminous!

Spoon the icing into a piping bag with a star nozzle in the end.  Cover the top of each cupcake with icing – using a swirling or dotting motion as you squeeze icing from the piping bag.

For the mash

Large potatoes 3

Milk 5tbsp

Butter 50g

Vanilla pods/extract ½ /1tsp

For the sauce

Chicken stock 100ml

Port 100ml

Cherries pitted and halved 10

Star anise 1

Butter

For the spinach

Spinach 50g

Butter

In a frying pan place the duck fat side down and cook until golden brown, turn the duck over and seal the bottom of the duck then place into a separate roasting tin

Cook in the oven for approx 12minutes at 220oc or gas mark 7

Bring to the boil and reduce by 1/3 then add the cherries to the pan and reduce down until slightly thickened

Whisk in a little cold butter just before serving

Bring the potatoes to the boil then reduce the heat to a simmer and cook the potatoes until soft in the centre

Drain the potatoes well and pass through a sieve

Mix the potatoes with butter, milk and the vanilla then season the mash

Heat some butter in a pan then add the spinach and cook until wilted

The new Christmas dessert you’ve been waiting for…  see below for recipe.

Ingredients                   Quantities

Egg whites                                                                          5

Caster sugar                                                                      275g

Flaked almonds                                                               20g

Double cream                                                                   200ml

Icing sugar                                                                         3tbsp

Berries                                                                                 4tbsp

Cinnamon                                                                           2tsp

Method

In a clean bowl whisk the egg whites until stiff peaks, then add one teaspoon at a time of sugar and continuously whisk until all sugar has mixed in and the meringue mix is stiff

Grease and line a rectangular baking tray and spoon the meringue into the tray

Sprinkle with the almonds and bake in the oven for 8 minutes at gas mark 6 or 180oc

Then reduce the temperature to gas mark 3 and cook for a further 15minutes until the meringue has set

Remove from the oven and turn out onto a piece of greaseproof paper

Leave to cool for ten minutes

Whip the cream with half the icing sugar and cinnamon until whipped

Spread over the meringue then sprinkle with the berries and remaining icing sugar

Carefully roll up the meringue using the paper to roll it