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Thai cucumber salad recipe
 Thai salads often include papaya, which is hard to buy here in the UK, and pricey when it is available. So I’ve created my version using the humble cucumber for a crunchy, strong and aromatic salad topped with prawns. 100g/3½oz green beans, cut into 2–3cm/¾–1¼in pieces2 cucumbers, peeled, core removed and sliced into thin strips2 medium-large tomatoes, cut in half, seeds removed and thinly sliced1 large carrot, peeled and thinly sliced1 red onion, thinly sliced150g/5½oz cooked prawns 60g/2¼oz roasted salted peanuts, plus 25g/1oz extra for serving 100g/3½oz green beans, cut into 2–3cm/¾–1¼in pieces 2 cucumbers, peeled, core removed and sliced into thin strips 2 medium-large tomatoes, cut in half, seeds removed and thinly sliced 1 large carrot, peeled and thinly sliced 1 red onion, thinly sliced 150g/5½oz cooked prawns 60g/2¼oz roasted salted peanuts, plus 25g/1oz extra for serving 7 bird’s-eye chillies 3 garlic cloves 1½ tbsp brown sugar 2 limes, juice only 3 tbsp fish sauce (see recipe tip) 7 bird’s-eye chillies 3 garlic cloves 1½ tbsp brown sugar 2 limes, juice only 3 tbsp fish sauce (see recipe tip) Method Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through.Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through. Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Recipe tips If you need this recipe to be gluten-free check the label on the fish sauce. Many are gluten free but some aren't.
Sumac lamb chops with crushed potatoes recipe
Sumac lamb chops with crushed caramelised onion potatoes These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed, sweet caramelised potatoes. 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes4 tbsp olive oil2 large onions, thinly sliced (approx. 400g/14oz)¼ tsp fine salt1 tsp light brown sugar 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes 4 tbsp olive oil 2 large onions, thinly sliced (approx. 400g/14oz) ¼ tsp fine salt 1 tsp light brown sugar 8 large lamb chops5 tbsp olive oil1 tsp salt2–3 tbsp sumac 8 large lamb chops 5 tbsp olive oil 1 tsp salt 2–3 tbsp sumac Method Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside.For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt.Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm.To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops. Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside. Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside. For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt. For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt. Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm. Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm. To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops.
Instant chicken noodles recipe
 The roast peanut chicken traybake is the perfect base for a delicious noodle soup – take half of the traybake and make something totally different. ½ portion roast peanut chicken traybake1–1.5 litres/1¾–2¾ pints chicken stock200g/7oz noodle nests2 tbsp cornflour ½ portion roast peanut chicken traybake ½ portion roast peanut chicken traybake 1–1.5 litres/1¾–2¾ pints chicken stock 200g/7oz noodle nests 2 tbsp cornflour chopped fresh coriander lime wedges chopped fresh red chillies chopped fresh coriander lime wedges chopped fresh red chillies Method Shred the chicken from the tray bake.Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructionsMeanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Serve the noodles in bowls with the coriander, lime wedges and chillies. Shred the chicken from the tray bake. Shred the chicken from the tray bake. Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Serve the noodles in bowls with the coriander, lime wedges and chillies. Serve the noodles in bowls with the coriander, lime wedges and chillies. Recipe tips If you don’t have any noodles, you can always crush up spaghetti instead as it will taste just as good.
Fried red mullet with oranges and capers recipe
 The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now I know the ones that come to Cornwall in autumn are pretty hard to beat. 8 small or 4 medium red mullet, scaled and gutted½ tsp saltfreshly ground black peppersemolina, for dusting50ml/2fl oz olive oil2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds1 tbsp capers1 tbsp pine nuts, toastedpinch chilli flakessmall handful flatleaf parsley, roughly chopped 8 small or 4 medium red mullet, scaled and gutted ½ tsp salt freshly ground black pepper semolina, for dusting 50ml/2fl oz olive oil 2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds 1 tbsp capers 1 tbsp pine nuts, toasted pinch chilli flakes small handful flatleaf parsley, roughly chopped Method Season the red mullet with the salt and some pepper, and dust with semolina. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately. Season the red mullet with the salt and some pepper, and dust with semolina. Season the red mullet with the salt and some pepper, and dust with semolina. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately.
Hot red chilli sauce recipe
 Some like it hot and some like it hotter! This is a very hot sauce and good for splashing over anything from chilaquiles to chips. 15 chile de arbol peppers, washed, stems and seeds removed4 guajillo chillies, washed, stems and seeds removed 3 garlic cloves2 tomatoes, quartered80ml/1¾oz cider vinegar½ tsp ground cumin4 allspice berries, ground (or a good pinch ground allspice)1 tsp dried oregano1 tsp salt1 tbsp light brown sugar 15 chile de arbol peppers, washed, stems and seeds removed 4 guajillo chillies, washed, stems and seeds removed 3 garlic cloves 2 tomatoes, quartered 80ml/1¾oz cider vinegar ½ tsp ground cumin 4 allspice berries, ground (or a good pinch ground allspice) 1 tsp dried oregano 1 tsp salt 1 tbsp light brown sugar Method Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.)Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.) Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.) Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.
Cajun seasoning recipe
 You can buy ready-made Cajun seasonings and some of them are pretty good, but you can’t beat the taste of the freshly made version for jambalaya and the like. 1 tbsp sea salt1 tbsp sweet paprika1 tbsp garlic powder2 tsp ground white pepper2 tsp onion powder1 tsp ground cumin1 tsp cayenne pepper1 tsp dried oregano1 tsp dried thyme1 tsp dried basil (optional) 1 tbsp sea salt 1 tbsp sweet paprika 1 tbsp garlic powder 2 tsp ground white pepper 2 tsp onion powder 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil (optional) Method Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder. Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder. Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder.
Coriander chutney recipe
Coriander and kefir chutney The Hairy Bikers use kefir in their coriander chutney, but this can be swapped for plain yoghurt, if you prefer. Either way it's fabulous alongside a curry. 50g/1¾oz fresh coriander, roughly chopped10g mint leaves, roughly chopped2 spring onions, roughly chopped1 green chilli, roughly chopped1 garlic clove, chopped1 lemon, juice only100ml/3½fl oz kefir (or plain yoghurt)1 tsp light soft brown sugarsalt and freshly ground black pepper 50g/1¾oz fresh coriander, roughly chopped 10g mint leaves, roughly chopped 2 spring onions, roughly chopped 1 green chilli, roughly chopped 1 garlic clove, chopped 1 lemon, juice only 100ml/3½fl oz kefir (or plain yoghurt) 1 tsp light soft brown sugar salt and freshly ground black pepper Method Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Recipe tips If replacing the kefir with plain yoghurt, you may need to thin it out with a bit of water. Basic plain yoghurt is better than thicker Greek-style yoghurt or strained yoghurt.
Tofu scramble recipe
 Vegan scrambled eggs! Recreating a brunch favourite for a vegan diet, this dish is full of protein and calcium and tastes delicious. Each serving provides 345 kcal, 19g protein, 21g carbohydrates (of which 3g sugars), 19g fat (of which 3g saturates), 6g fibre and 0.6g salt. 2 tbsp extra virgin olive oil200g/7oz firm tofu 2 spring onions, trimmed and thinly sliced40g/1½oz baby spinach leaves½ tsp ground turmericsea salt and ground black pepper2 slices wholegrain sourdough, toasted or griddled, to servegrilled tomatoes, to serve 2 tbsp extra virgin olive oil 200g/7oz firm tofu 2 spring onions, trimmed and thinly sliced 40g/1½oz baby spinach leaves ½ tsp ground turmeric sea salt and ground black pepper 2 slices wholegrain sourdough, toasted or griddled, to serve grilled tomatoes, to serve Method Heat a tablespoon of oil in a medium frying pan. Mash the tofu with the back of a fork or a potato masher in a large bowl, until broken into small pieces, then add it to the frying pan. Stir in the spring onions, spinach, turmeric, a good pinch of sea salt and lots of pepper. Fry for 4–5 minutes, stirring constantly, until the tofu is creamy, flaky and yellow. Drizzle the remaining oil on the sourdough, top with the tofu and serve with the grilled tomatoes. Heat a tablespoon of oil in a medium frying pan. Mash the tofu with the back of a fork or a potato masher in a large bowl, until broken into small pieces, then add it to the frying pan. Heat a tablespoon of oil in a medium frying pan. Mash the tofu with the back of a fork or a potato masher in a large bowl, until broken into small pieces, then add it to the frying pan. Stir in the spring onions, spinach, turmeric, a good pinch of sea salt and lots of pepper. Stir in the spring onions, spinach, turmeric, a good pinch of sea salt and lots of pepper. Fry for 4–5 minutes, stirring constantly, until the tofu is creamy, flaky and yellow. Fry for 4–5 minutes, stirring constantly, until the tofu is creamy, flaky and yellow. Drizzle the remaining oil on the sourdough, top with the tofu and serve with the grilled tomatoes. Drizzle the remaining oil on the sourdough, top with the tofu and serve with the grilled tomatoes. Recipe tips To make the tofu taste ‘eggy’ you can add black salt (kala namak), which can be found online or at specialist Asian food stores.
Smoky roasted tomato sauce recipe
 Perfect for using up a glut of summer tomatoes, this smoky sauce can be seasoned with whatever herbs you have in the garden. I like to add a kick with a couple of chillies or a pinch of dried chilli flakes. 1kg/2lb 4oz mixed tomatoes, tops removed and larger ones cut in half8 garlic cloves2 red onions, cut into wedges2 courgettes, cut into thick chunks2 chillies, split down the middle and seeds removedhandful fresh marjoram, oregano or basil 200ml/7fl oz olive oil 3 tbsp balsamic vinegar salt and freshly ground black pepper 1kg/2lb 4oz mixed tomatoes, tops removed and larger ones cut in half 8 garlic cloves 2 red onions, cut into wedges 2 courgettes, cut into thick chunks 2 chillies, split down the middle and seeds removed handful fresh marjoram, oregano or basil 200ml/7fl oz olive oil 3 tbsp balsamic vinegar salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Tip the tomatoes, garlic, onions, courgettes, chillies and herbs into a large roasting tray and drizzle over the oil and vinegar. Season well. Roast for 30–40 minutes or until soft. Alternatively, you can char the vegetables on a hot barbecue, then transfer to a roasting tray with the herbs, oil, vinegar and seasoning and roast for 10 minutes.Place everything into a blender and blend until smooth. Pour into sterilised jars or containers. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Tip the tomatoes, garlic, onions, courgettes, chillies and herbs into a large roasting tray and drizzle over the oil and vinegar. Season well. Tip the tomatoes, garlic, onions, courgettes, chillies and herbs into a large roasting tray and drizzle over the oil and vinegar. Season well. Roast for 30–40 minutes or until soft. Alternatively, you can char the vegetables on a hot barbecue, then transfer to a roasting tray with the herbs, oil, vinegar and seasoning and roast for 10 minutes. Roast for 30–40 minutes or until soft. Alternatively, you can char the vegetables on a hot barbecue, then transfer to a roasting tray with the herbs, oil, vinegar and seasoning and roast for 10 minutes. Place everything into a blender and blend until smooth. Pour into sterilised jars or containers. Place everything into a blender and blend until smooth. Pour into sterilised jars or containers. Recipe tips You can add peppers to the roasting tray if you like, or any other garden veg you have. The sauce will keep in airtight containers, unopened, for 1 month in the fridge or up to 3 months in the freezer.
Wild mushrooms, lovage and fried eggs recipe
 Who says eggs are just for breakfast? This recipe of fried eggs with seasonal mushrooms served with crunchy bread is hearty and filling enough for lunch. 1 tbsp vegetable oil500g/1lb 2oz mixed mushrooms, cut to similar sizes1 tarragon sprig2 garlic cloves15g/½oz butter4 free-range eggs25g/1oz bunch lovage ½ tsp salt 50ml/2fl oz olive oil 1 tsp white wine vinegar4 tbsp mascarpone4 slices thick bread, toastedsalt and freshly ground black pepper 1 tbsp vegetable oil 500g/1lb 2oz mixed mushrooms, cut to similar sizes 1 tarragon sprig 2 garlic cloves 15g/½oz butter 4 free-range eggs 25g/1oz bunch lovage ½ tsp salt 50ml/2fl oz olive oil 1 tsp white wine vinegar 4 tbsp mascarpone 4 slices thick bread, toasted salt and freshly ground black pepper Method Heat the oil in a medium-large, lidded frying pan over high heat. When hot, fry the mushrooms with the tarragon, garlic and butter until golden. Remove the garlic, roughly chop and set aside for later. Make four wells in the mushroom mixture, crack the eggs into the wells. Season with salt, cover with the pan lid and return to the heat until the egg whites are cooked through.Meanwhile, chop the lovage. Add it to a pestle and mortar along with ½ teaspoon salt, the chopped garlic, olive oil and white wine vinegar. Grind to a paste.Once the eggs whites are cooked through, remove from the heat, drizzle with the lovage dressing and dollops of mascarpone. Sprinkle each egg with pepper. Serve straight away with the toasted bread. Heat the oil in a medium-large, lidded frying pan over high heat. When hot, fry the mushrooms with the tarragon, garlic and butter until golden. Heat the oil in a medium-large, lidded frying pan over high heat. When hot, fry the mushrooms with the tarragon, garlic and butter until golden. Remove the garlic, roughly chop and set aside for later. Remove the garlic, roughly chop and set aside for later. Make four wells in the mushroom mixture, crack the eggs into the wells. Season with salt, cover with the pan lid and return to the heat until the egg whites are cooked through. Make four wells in the mushroom mixture, crack the eggs into the wells. Season with salt, cover with the pan lid and return to the heat until the egg whites are cooked through. Meanwhile, chop the lovage. Add it to a pestle and mortar along with ½ teaspoon salt, the chopped garlic, olive oil and white wine vinegar. Grind to a paste. Meanwhile, chop the lovage. Add it to a pestle and mortar along with ½ teaspoon salt, the chopped garlic, olive oil and white wine vinegar. Grind to a paste. Once the eggs whites are cooked through, remove from the heat, drizzle with the lovage dressing and dollops of mascarpone. Sprinkle each egg with pepper. Serve straight away with the toasted bread. Once the eggs whites are cooked through, remove from the heat, drizzle with the lovage dressing and dollops of mascarpone. Sprinkle each egg with pepper. Serve straight away with the toasted bread.