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Grilled cheese and kimchi udon noodles recipe
 Kimchi adds fermented goodness to this decadent, but super simple, melted cheese and noodle bowl. 300g/10½oz vacuum-packed udon noodles200g/7oz kimchi70g/2½oz Japanese mayonnaise1 tbsp light soy sauce 80g/2¾oz mixed cheddar and mozzarella, grated2–3 tbsp chopped cornichons1 sheet nori, cut into strips 300g/10½oz vacuum-packed udon noodles 200g/7oz kimchi 70g/2½oz Japanese mayonnaise 1 tbsp light soy sauce 80g/2¾oz mixed cheddar and mozzarella, grated 2–3 tbsp chopped cornichons 1 sheet nori, cut into strips Method Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook.Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps).Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls.Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook. Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook. Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps). Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps). Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls. Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls. Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating.
Real mint sauce recipe
 Mint grows so freely that once you know the trick you never need buy mint sauce again. Blanching the mint with boiling water helps to dissolve the sugar and to keep the colour in the mint leaves. This will keep in the fridge for up to 3 days. bunch of mintpinch salt4 tbsp boiling water4 tbsp white wine vinegar 1 level tbsp caster sugar bunch of mint pinch salt 4 tbsp boiling water 4 tbsp white wine vinegar 1 level tbsp caster sugar Method Strip off the mint leaves, sprinkle with salt and chop finely.Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste.Add more water or vinegar and adjust seasoning to suit your taste. Strip off the mint leaves, sprinkle with salt and chop finely. Strip off the mint leaves, sprinkle with salt and chop finely. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste. Stir in the vinegar and taste. Add more water or vinegar and adjust seasoning to suit your taste. Add more water or vinegar and adjust seasoning to suit your taste.
Lemony monkfish kebabs recipe
 Spiced monkfish adds a meaty texture to pescatarian kebabs. You will need kebab skewers to make this recipe on the barbecue. Serve with jumbo couscous salad for a perfect pairing. 2 tsp cumin seeds2 tsp coriander seeds1 tsp fennel seeds1 tbsp fresh thyme leaves1 lemon, zest and juice1 garlic clove, finely chopped2 tbsp olive oil800g/1lb 12oz monkfish, cut into chunks400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks.150ml/5fl oz Greek-style yoghurt1 tbsp finely chopped fresh mint1 tsp mint sauce 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp fennel seeds 1 tbsp fresh thyme leaves 1 lemon, zest and juice 1 garlic clove, finely chopped 2 tbsp olive oil 800g/1lb 12oz monkfish, cut into chunks 400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks. 150ml/5fl oz Greek-style yoghurt 1 tbsp finely chopped fresh mint 1 tsp mint sauce Method Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes.Preheat a barbecue or grill to it's highest setting.Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers.Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through.Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes. Preheat a barbecue or grill to it's highest setting. Preheat a barbecue or grill to it's highest setting. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Recipe tips If you are using wooden skewers soak them in water for 30 minutes.
Hot honey pickle margarita recipe
 A spicy and sweet tequila cocktail. 50ml/1¾oz blanco tequila20ml/⅔oz lime juice, plus extra for the glass20ml/⅔oz pickle juice10ml/⅓oz hot honey10ml/⅓oz corn liqueurchili salt, to garnish 50ml/1¾oz blanco tequila 20ml/⅔oz lime juice, plus extra for the glass 20ml/⅔oz pickle juice 10ml/⅓oz hot honey 10ml/⅓oz corn liqueur chili salt, to garnish Method Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Coat the rim of your tumbler with lime juice and dip into the chilli salt.Fill the tumbler with ice and strain in the cocktail. Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Coat the rim of your tumbler with lime juice and dip into the chilli salt. Coat the rim of your tumbler with lime juice and dip into the chilli salt. Fill the tumbler with ice and strain in the cocktail. Fill the tumbler with ice and strain in the cocktail.
Bunny Mary recipe
 A creative alternative to a bloody Mary. lemon wedgecelery salt, to garnish50ml/1¾oz olive oil vodka (see Recipe Tip)10ml/⅓oz lemon juice10ml/⅓oz caper juiceWorcestershire sauce, to tasteTabasco, to tastecarrot juice, to toppickled carrot, to garnishpickled bean, to garnishdill sprig, to garnishfresh horseradish, to garnish lemon wedge celery salt, to garnish 50ml/1¾oz olive oil vodka (see Recipe Tip) 10ml/⅓oz lemon juice 10ml/⅓oz caper juice Worcestershire sauce, to taste Tabasco, to taste carrot juice, to top pickled carrot, to garnish pickled bean, to garnish dill sprig, to garnish fresh horseradish, to garnish Method Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir.Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir. Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Recipe tips To make your own olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking as the vodka burns off.
Salad cream recipe
 Home-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches. 2 free-range eggs, hard-boiled, yolks only 2 tbsp English mustard½ lemon, juice only1 tbsp caster sugar3 tbsp white wine vinegar150ml/5fl oz double cream150ml/5fl oz olive oil salt and ground white pepper 2 free-range eggs, hard-boiled, yolks only 2 tbsp English mustard ½ lemon, juice only 1 tbsp caster sugar 3 tbsp white wine vinegar 150ml/5fl oz double cream 150ml/5fl oz olive oil salt and ground white pepper Method Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season, to taste, with salt and freshly ground white pepper. Place all of the ingredients, apart from the oil and seasoning, into a food processor. Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season, to taste, with salt and freshly ground white pepper. Season, to taste, with salt and freshly ground white pepper.
Paprika egg filo bake recipe
 Nadiya’s paprika egg filo bake, with its crisp pastry, set eggy filling and hit of sriracha, is like a beautiful savoury tart, but is simpler to make. 270g pack filo pastry (7 sheets) 125g/4½oz unsalted butter, melted, plus extra for greasing 4 free-range eggs 2 spring onions, thinly sliced small handful fresh coriander, finely chopped 2 tsp smoked paprika 1 tsp salt 1–2 tbsp sriracha, to taste 270g pack filo pastry (7 sheets) 125g/4½oz unsalted butter, melted, plus extra for greasing 4 free-range eggs 2 spring onions, thinly sliced small handful fresh coriander, finely chopped 2 tsp smoked paprika 1 tsp salt 1–2 tbsp sriracha, to taste Method Preheat the oven to 210C/200C Fan/Gas 6. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Leave to cool for 15 minutes before slicing and serving. Preheat the oven to 210C/200C Fan/Gas 6. Preheat the oven to 210C/200C Fan/Gas 6. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Leave to cool for 15 minutes before slicing and serving. Leave to cool for 15 minutes before slicing and serving.
Beef chilli recipe
 This slow cooked beef chilli is well worth the wait. Enriched with stout, tabasco and Worcestershire sauce. 2 tbsp cumin seeds, toasted and ground2 tbsp cayenne pepper2 tbsp ground dried bird’s-eye chillies2 tbsp dried oregano1 tbsp sea salt 2 tbsp cumin seeds, toasted and ground 2 tbsp cayenne pepper 2 tbsp ground dried bird’s-eye chillies 2 tbsp dried oregano 1 tbsp sea salt 2 tbsp olive oil1kg/2lb 4oz beef mince 2 red onions, chopped4 garlic cloves, chopped2 bay leaves500ml/18fl oz passata500ml/18fl oz beef stock40ml/1fl½ oz Worcestershire sauce½ tsp Tabasco440ml/16fl oz stoutfreshly ground black pepper 2 tbsp olive oil 1kg/2lb 4oz beef mince 2 red onions, chopped 4 garlic cloves, chopped 2 bay leaves 500ml/18fl oz passata 500ml/18fl oz beef stock 40ml/1fl½ oz Worcestershire sauce ½ tsp Tabasco 440ml/16fl oz stout freshly ground black pepper 300ml/10fl oz soured cream200g/7oz cheddar, grated2 red onions, finely choppedhandful saltine crackers (or water biscuits), crushed up 300ml/10fl oz soured cream 200g/7oz cheddar, grated 2 red onions, finely chopped handful saltine crackers (or water biscuits), crushed up Method To make the spice mixture, place all of the ingredients in a bowl and mix together until combined.To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. To make the spice mixture, place all of the ingredients in a bowl and mix together until combined. To make the spice mixture, place all of the ingredients in a bowl and mix together until combined. To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers.
Goats’ cheese and walnut cheesecake recipe
 This savoury cheesecake is a great pudding idea for those who don't have a sweet tooth. It also makes a great starter. 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves80g/3oz salted butter, softened2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to servesliced breakfast radishes, to serve3 tbsp olive oil1 lemon, juice only 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves 80g/3oz salted butter, softened 2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to serve sliced breakfast radishes, to serve 3 tbsp olive oil 1 lemon, juice only 3 free-range eggs 150ml/5fl oz double cream 380g/13oz soft goats’ cheese1 lemon, juice only salt and freshly ground black pepper 3 free-range eggs 150ml/5fl oz double cream 380g/13oz soft goats’ cheese 1 lemon, juice only salt and freshly ground black pepper 50g/1¾oz walnuts, grated2 tsp thyme leaves 50g/1¾oz walnuts, grated 2 tsp thyme leaves Method To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. Preheat the oven to 170C/150C Fan/Gas 3.To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice.
Broccoli pasta with chilli and garlic recipe
 A quick, easy and delicious pasta recipe that uses broccoli stalks as well as florets. Use any pasta you like. 2 tbsp olive oil1 garlic clove, chopped1 red chilli, seeds removed and chopped1 head of broccoli, florets and stalks chopped up quite finely500g/17½oz cooked pasta shapes50g/1½oz Parmesan, finely grated 2 tbsp olive oil 1 garlic clove, chopped 1 red chilli, seeds removed and chopped 1 head of broccoli, florets and stalks chopped up quite finely 500g/17½oz cooked pasta shapes 50g/1½oz Parmesan, finely grated Method Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Stir in the pasta and cook for another minute.Sprinkle over the Parmesan, heat through and serve. Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Stir in the pasta and cook for another minute. Stir in the pasta and cook for another minute. Sprinkle over the Parmesan, heat through and serve. Sprinkle over the Parmesan, heat through and serve.