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Lamb shanks with anchovy recipe
 This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. 2 x lamb shanks freshly ground black pepper1 tbsp olive oil2 onions, roughly chopped 1 clove garlic, sliced4 anchovy fillets, chopped 2 sprigs rosemary2 bay leaves250ml/8fl oz chicken or beef stock 250ml/8fl oz red wine handful of fresh parsley, chopped 2 x lamb shanks freshly ground black pepper 1 tbsp olive oil 2 onions, roughly chopped 1 clove garlic, sliced 4 anchovy fillets, chopped 2 sprigs rosemary 2 bay leaves 250ml/8fl oz chicken or beef stock 250ml/8fl oz red wine handful of fresh parsley, chopped Method Preheat the oven to 160C/300F/Gas 4.Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil.When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through.Remove the shanks to a serving dish and leave to rest in a warm oven. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. Preheat the oven to 160C/300F/Gas 4. Preheat the oven to 160C/300F/Gas 4. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through. Remove the shanks to a serving dish and leave to rest in a warm oven. Remove the shanks to a serving dish and leave to rest in a warm oven. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve.
Strawberries and cream meringues recipe
 Strawberries and cream is a classic combination. Rick Stein keeps his meringues whole to serve with rich clotted cream and fresh strawberries. 6 egg whites, at room temperature350g/12oz caster sugar300ml/½ pint clotted cream900g/2lb fresh small strawberries 6 egg whites, at room temperature 350g/12oz caster sugar 300ml/½ pint clotted cream 900g/2lb fresh small strawberries Method Preheat the oven to 150C/300F/Gas 2.Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.Gently fold in the remaining sugar.Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an air tight tin.Serve with the clotted cream and strawberries Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gently fold in the remaining sugar. Gently fold in the remaining sugar. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an air tight tin. Leave to cool, then store in an air tight tin. Serve with the clotted cream and strawberries Serve with the clotted cream and strawberries
Mincemeat recipe
 The Hairy Bikers' homemade mincemeat is so full of cherries, figs, peel, sherry and brandy you'll be blown away. And you’ll definitely never buy shop-bought again. This makes 1.5kg/3lb 5oz of mincemeat. 150g/5½oz raisins150g/5½oz sultanas200g/7oz dried figs, finely chopped100g/3½oz dried sour cherries, finely chopped100g/3½oz candied orange peel, finely chopped2 oranges, zest and juice100ml/3½fl oz medium-sweet sherry 75ml/2½fl oz brandy or kirsch1 Bramley apple, peeled, cored and finely chopped100g/3½oz almonds, roughly chopped1 tsp ground cinnamon½ tsp ground cardamom½ tsp ground nutmeg1 tbsp orange blossom water250g/9oz light soft brown sugar100g/3½oz suet (vegetarian, if preferred) 150g/5½oz raisins 150g/5½oz sultanas 200g/7oz dried figs, finely chopped 100g/3½oz dried sour cherries, finely chopped 100g/3½oz candied orange peel, finely chopped 2 oranges, zest and juice 100ml/3½fl oz medium-sweet sherry 75ml/2½fl oz brandy or kirsch 1 Bramley apple, peeled, cored and finely chopped 100g/3½oz almonds, roughly chopped 1 tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground nutmeg 1 tbsp orange blossom water 250g/9oz light soft brown sugar 100g/3½oz suet (vegetarian, if preferred) Method Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour.Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour. Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour. Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using.
Vichyssoise soup recipe
 55g/2oz butter1 onion, chopped300g/10&frac12oz leek, finely slicedsplash white wine110g/4oz potatoes, peeled and sliced290ml/10fl oz/½pint vegetable stocksalt and freshly ground black pepper290ml/10fl oz/½pint milk2 tbsp creamhandful snipped chivessmall handful chopped parsley 55g/2oz butter 1 onion, chopped 300g/10&frac12oz leek, finely sliced splash white wine 110g/4oz potatoes, peeled and sliced 290ml/10fl oz/½pint vegetable stock salt and freshly ground black pepper 290ml/10fl oz/½pint milk 2 tbsp cream handful snipped chives small handful chopped parsley Method Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.Chill in the fridge until ready to serve.Sprinkle with chives and parsley just before serving. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream. Chill in the fridge until ready to serve. Chill in the fridge until ready to serve. Sprinkle with chives and parsley just before serving. Sprinkle with chives and parsley just before serving.
Watermelon cooler recipe
 You don't need a juicer or blender to make this tasty watermelon drink. Make it a few hours in advance as it's best served chilled. 550g/1lb 4oz watermelon, peeled, seeds removed, chopped¼ lemon, juice onlyfresh mint leaves, to serve 550g/1lb 4oz watermelon, peeled, seeds removed, chopped ¼ lemon, juice only fresh mint leaves, to serve Method Mash the watermelon in a bowl, then stir in the lemon juice.Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice.Pour the juice into glasses filled with ice and garnish with the mint. Mash the watermelon in a bowl, then stir in the lemon juice. Mash the watermelon in a bowl, then stir in the lemon juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Pour the juice into glasses filled with ice and garnish with the mint. Pour the juice into glasses filled with ice and garnish with the mint.
Middle Eastern freekeh salad recipe
 If you like quinoa then give freekah a try – it has similar health and flavour benefits but is easier to cook. 500g/1lb 2oz freekeh 1 small red onion, very finely chopped 250g/9oz dried cranberries 200g/9oz blanched almonds 20g/¾oz dill, fronds and stems finely chopped 400g/14oz pomegranate seeds150ml/¼ pint pomegranate molasses generous glug of olive oil 500g/1lb 2oz freekeh 1 small red onion, very finely chopped 250g/9oz dried cranberries 200g/9oz blanched almonds 20g/¾oz dill, fronds and stems finely chopped 400g/14oz pomegranate seeds 150ml/¼ pint pomegranate molasses generous glug of olive oil Method Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl.Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl. Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl. Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving.
Olly Smith's daiquiri recipe
Blood orange and grapefruit daiquiri This simple daiquiri makes a lovely celebration cocktail, perfect for Christmas! 100g/3½oz caster sugar100ml/3½fl oz red wine 100g/3½oz caster sugar 100ml/3½fl oz red wine 60ml/2½fl oz aged rum22.5ml/1fl oz freshly squeezed blood orange juice22.5ml/1fl oz freshly squeezed grapefruit juice7.5ml/¼fl oz red wine syrup 1 tsp soft brown sugar1 orange peel, twisted 60ml/2½fl oz aged rum 22.5ml/1fl oz freshly squeezed blood orange juice 22.5ml/1fl oz freshly squeezed grapefruit juice 7.5ml/¼fl oz red wine syrup 1 tsp soft brown sugar 1 orange peel, twisted Method To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist.
Seafood linguine recipe
 Linguine with clams, mussels, prawns, scallops and squid, cooked with baby capers, white wine and garlic. Heaven. 150g/5½oz clams, cleaned150g/5½oz mussels, cleaned2 tbsp olive oil3 garlic cloves, finely chopped 1 red chilli, finely chopped½ fennel bulb, thinly sliced1 tbsp drained baby capers 100g/3½oz cherry tomatoes 50ml/2fl oz dry white wine 6 king prawns, cut in half 2 king scallops, removed from the shell and cut in half 2 small to medium squid, scored and cut into very small rectangles200g/7oz fresh linguine pasta2 tbsp chopped fresh flatleaf parsley 150g/5½oz clams, cleaned 150g/5½oz mussels, cleaned 2 tbsp olive oil 3 garlic cloves, finely chopped 1 red chilli, finely chopped ½ fennel bulb, thinly sliced 1 tbsp drained baby capers 100g/3½oz cherry tomatoes 50ml/2fl oz dry white wine 6 king prawns, cut in half 2 king scallops, removed from the shell and cut in half 2 small to medium squid, scored and cut into very small rectangles 200g/7oz fresh linguine pasta 2 tbsp chopped fresh flatleaf parsley Method Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water.Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water. Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately.
Seafood pasta recipe
 This simple seafood pasta will transport you from the kitchen to the Italian coast – flavoured with fresh herbs, white wine and Parmesan. 250g/9oz dried pasta, any shape you like 2 tbsp olive oil1 garlic clove, finely chopped1 shallot, finely chopped100ml/3½fl oz white wine1 pinch saffron 100g/3½oz mussels100g/3½oz clams100g/3½oz raw prawns100g/3½oz squid, chopped1 tbsp chopped chervil1 tbsp chopped parsley50g/1¾oz unsalted butter50g/1¾oz Parmesansalt 250g/9oz dried pasta, any shape you like 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 100ml/3½fl oz white wine 1 pinch saffron 100g/3½oz mussels 100g/3½oz clams 100g/3½oz raw prawns 100g/3½oz squid, chopped 1 tbsp chopped chervil 1 tbsp chopped parsley 50g/1¾oz unsalted butter 50g/1¾oz Parmesan salt Method Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions.Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined.Ladle the pasta into four serving bowls and serve at once. Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions. Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions. Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined. Ladle the pasta into four serving bowls and serve at once. Ladle the pasta into four serving bowls and serve at once.
Orange blossom sorbet recipe
 This fragrant orange blossom sorbet is incredibly easy to make, all you need is a good blender! 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments Method Freeze the orange segments in a plastic container for at least 6 hours. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. Freeze the orange segments in a plastic container for at least 6 hours. Freeze the orange segments in a plastic container for at least 6 hours. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. Place the frozen oranges together with all the remaining ingredients in a blender. Start the blender on the lowest speed, then quickly increase to the highest speed, using the tamper to press ingredients toward the blades. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately. In about 30–60 seconds, the sound of the motor will change, and four mounds should form. Stop the machine. Do not over mix or the sorbet will start to melt! Serve immediately.
Christmas smoothie recipe
 This tastes amazing - spicy and fruity without adding much sugar. Frozen blueberries are cheap and you can use those clementines from your Christmas stocking if you haven't already eaten them in bed. 180ml/6fl oz clementine juice40g/1½oz porridge oats320g/11oz frozen blueberries2 ripe pears, peeled1 tbsp honey½ tsp mixed spice 180ml/6fl oz clementine juice 40g/1½oz porridge oats 320g/11oz frozen blueberries 2 ripe pears, peeled 1 tbsp honey ½ tsp mixed spice Method Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.) Put all the ingredients in a food mixer and blend together. (If you have time, soak the oats in the clementine juice for 10 minutes to soften them for a super smooth smoothie.)