Ingredients

• 2 ripe avocados
• 255g fresh cream cheese
• juice of 1/2 lemon
• 1 teaspoon finely chopped onion
• 1 level teaspoon salt
• dash Worcestershire sauce
• 2 tablespoons cream

Instructions

1. Halve the avocados, remove the stones and scoop out the flesh
2. Mash well with a fork and add to the cream cheese along with the remaining ingredients
3. Beat well until smooth and quite soft, or for best results, blend to a puree in an electric blender
4. Serve with salted biscuits

Ingredients

• juice of 2 limes
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• pinch of salt
• 1 tablespoon finely chopped mint
• 4 boneless skinless chicken breasts
• 150g greek style natural yogurt
• 170g tub hummus
• 2 tablespoons olive oil
• 4 white pitta breads
• mixed salad leaves
• sliced tomato
• yellow pepper

Instructions

1. In a bowl blend together lime juice, coriander, cumin, turmeric, salt and mint
2. Cut chicken into small strips
3. Add chicken and marinade for at least 30 mins in fridge
4. Mix yogurt and hummus and chill until needed
5. Heat oil in pan and fry chicken for 8-10 mins
6. Toast pitta
7. Cut pitta in half and fill with above

Ingredients

• 250g farfalle pasta
• 25g butter
• 2 shallots, finely chopped
• 125g button mushrooms
• 375g courgettes, cut into 5cm thin strips
• 70g parma ham, cut into strips
• 200ml creme fraiche
• 75g grated parmesan cheese
• black pepper
• basil leaves to garnish

Instructions

1. Cook the pasta in boiling water for 10 minutes until just tender
2. Meanwhile, melt the butter in a large frying pan and fry the shallots, mushrooms and courgettes, stirring occasionally for 6-8 minutes
3. Stir in the Parma ham, creme fraiche, parmesan and pepper to taste
4. Drain the pasta and mix with the other ingredients in the pan. Heat through, transfer to a warmed serving dish and garnish with fresh basil

Ingredients

• 1 onion
• 2 cloves garlic
• olive oil
• 500g minced meat
• 2 carrots (optional)
• 350g mushrooms
• 2 cans chopped tomatoes (approx 800g)
• 1 tablespoon tomato puree
• 1 pinch sugar
• 1/2 teaspoon cumin
• 4 tablespoons butter
• 400ml milk
• 4 tablespoons flour
• a little nutmeg
• 1 pack of pasta sheets
• 125g parmesan
• 1 pre-grated pack of mozzarella

Instructions

1. Chop up onions, garlic, carrots, mushrooms
2. Cover a big pan with olive oil and heat (medium)
3. Throw in onions for 2 minutes, only then add garlic, wait until the onions are a bit glassy/shiny through
4. Add minced meat and fry until it's all cooked
5. Add salt and pepper
6. Mix in carrots and let cook for 5 minutes
7. Pour in canned tomatoes and tomato puree
8. Add pinch of sugar, cumin (salt and pepper)
9. Cover and let simmer for 20 minutes then add chopped basil (and mushrooms)
10. Melt butter in separate pot (small)
11. Sieve in flour, and stir like hell broke loose
12. When it's turned into a smooth paste pour in milk and stir well, taste with nutmeg, salt, pepper, (chives)
13. Let boil then turn off heat
14. In a baking tray, start the layers
15. Start with the white sauce, then thinly spread parmesan, followed by pasta and lastly the 'bolognese'. Repeat until God smiles at you
16. Cover the beautiful motherfucker in grated cheese
17. Bake for 25-30 minutes

Ingredients

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 garlic cloves
• 50g unsalted butter

Instructions

1. Finely chop the pancetta. Grate the pecorino and parmesan and mix them together
2. Beat the 3 eggs and season them with black pepper
3. Add 1tsp to a saucepan of boiling water, add 350g spaghetti then cook for 10 minutes (or until al dente)
4. Fry the pancetta in 50g unsalted butter, with 2 peeled squashed garlic cloves
5. Once the pancetta is golden and crisp, take out the garlic and ensure that you do not overcook the pancetta
6. Lift the pasta into the pan with the pancetta using a pair of tongs
7. Mix the most of the cheese with the eggs
8. Take the pancetta off the heat
9. Pour the cheese/eggs onto the spaghetti, mixing it thoroughly with the tongs
10. Add several tablespoons of pasta cooking water to the pan
11. Serve onto plates via tongs - twisting as you go

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 2 cans choppoed tomatoes, with their juices
• 2 cans black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

Instructions

1. Heat the olive oil in a large pan/pot and add the onion, bell pepper, carrots, celery and 1/4 teaspoon of salt. Stir for approx 7-10 minutes
2. Add the garlic, chilli powder, cumin, smoked paprika and oregano. Cook for approx 1 minute
3. Add the tomatoes, drained black beans and pinto beans, vegetable broth and bay leaf. Simmer for 30 minutes
4. Remove chilli from the heat and blend a bit with a stick blender
5. Add in 1/4 teaspoon more salt as well as the vinegar