Mango-A-Go-Go® Smoothie БӨХ 1

These mangos will get you movin’!Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.

Mango-A-Go-Go® Smoothie БӨХ

These mangos will get you movin’!Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.

Caribbean Passion® Smoothie AYLGUU

Beat the heat, the island way. Get whisked away to a lush tropical island by a blend of strawberries, peaches, passion fruit-mango juice and orange sherbet. Are you being serenaded by birds of paradise? No, that’s a car horn; you’re daydreaming in the parking lot again.

Chilli con carne 5

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Honey-mustard parsnip & potato bake oll 2

Ingredients 800g potatoes like Desirée, cut into 2½ cm cubes 800g parsnips, cut into 2½ cm cubes 85g butter 85g plain flour 600ml milk 2 tbsp wholegrain mustard 2 tbsp clear honey 2 tbsp white wine vinegar 85g fresh white bread, whizzed to crumbs 25g grated parmesan (or vegetarian alternative), grated Method Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Honey-mustard parsnip & potato bake oll 1

Ingredients 800g potatoes like Desirée, cut into 2½ cm cubes 800g parsnips, cut into 2½ cm cubes 85g butter 85g plain flour 600ml milk 2 tbsp wholegrain mustard 2 tbsp clear honey 2 tbsp white wine vinegar 85g fresh white bread, whizzed to crumbs 25g grated parmesan (or vegetarian alternative), grated  
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Method Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Chestnuts in Cognac & vanilla syrup 06

Ingredients grated zest 1 unwaxed orange grated zest 1 unwaxed lemon 500g granulated sugar 1 vanilla pod, split 2 cinnamon sticks 100ml cognac 1kg cooked peeled chestnuts (vacuum-packed are fine) Method Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.

Chicken tikka burgers 1

Ingredients 6 small chicken breasts 6 burger buns (we used ciabatta) For the marinade 2 tbsp tomato purée 200g pot Greek yogurt thumb-sized piece ginger, very finely grated 4 garlic cloves, very finely grated or crushed 2 tbsp garam masala ½ tsp ground cinnamon ½ tsp ground cayenne pepper juice 1 lemon, plus wedges to serve For the chutney 2 tomatoes, chopped 1 small red onion, chopped 1 green chilli, chopped 1 tsp tamarind pulp 2 tbsp tomato ketchup For the salad ½ cucumber, sliced 1 Little Gem lettuce, shredded small bunch mint, leaves picked 1 small red onion, halved and finely sliced Method Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.) Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.

Speedy banana splits 1

Ingredients 4 bananas 4 scoops vanilla ice cream 4 tbsp chocolate sauce (English Provender Belgian is superb) 2 tbsp flaked toasted almond Method Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.

Clotted cream splits Samara 1

Ingredients 150ml pot natural yogurt 3 eggs, beaten 1 tsp vanilla extract 175g golden caster sugar 140g self-raising flour 1 tsp baking powder 100g ground almonds 175g unsalted butter, melted raspberry jam raspberries clotted cream Method Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only) Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.

Lightly spiced carrot soup urgust 4

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock

urgust tsetseg 83 from dugar hatantumur on Vimeo.

Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Chilli con carne 4

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Smoked salmon with beetroot & vodka crème fraîche 2

Ingredients 200ml tub crème fraîche 3 tsp vodka 2 tsp hot horseradish sauce 6 slices smoked salmon 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded salmon caviar (optional) few small, torn dill sprigs Method Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge. Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Dried fruit energy nuggets 03

Ingredients 50g soft dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seed Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.

Speedy banana splits yalagdashgui

Ingredients 4 bananas 4 scoops vanilla ice cream 4 tbsp chocolate sauce (English Provender Belgian is superb) 2 tbsp flaked toasted almond Method Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.

Chocolate brownie cake 2

Ingredients 175g unsalted butter, plus extra for greasing 225g dark chocolate, broken into pieces 200g caster sugar 3 medium eggs, separated 65g plain flour 50g chopped pecan nuts Method Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Chicken tikka wraps Chinggis 1

Ingredients ¼ cucumber, halved and sliced ¼ iceberg lettuce, shredded 2 spring onions, sliced handful mint leaves, torn 4 plain small naan bread 140g pack cooked chicken tikka pieces natural yogurt to serve Method Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.

Chestnuts in Cognac & vanilla syrup 05

Ingredients grated zest 1 unwaxed orange grated zest 1 unwaxed lemon 500g granulated sugar 1 vanilla pod, split 2 cinnamon sticks 100ml cognac 1kg cooked peeled chestnuts (vacuum-packed are fine) Method Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.

Spiced carrot & lentil soup 3

Ingredients 2 tsp cumin seeds pinch chilli flakes 2 tbsp olive oil 600g carrots, washed and coarsely grated (no need to peel) 140g split red lentils 1l hot vegetable stock (from a cube is fine) 125ml milk plain yogurt and naan bread, to serve
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73.74 Method Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Caramelised red onion, prosciutto & mushroom tart 6

Ingredients 4 tbsp olive oil 5 red onions, thinly sliced 1 tsp dried thyme or 2 tsp fresh 1 tbsp balsamic vinegar 500g pack puff pastry 4 thin slices prosciutto 400g open cup mushrooms, stalks trimmed 100g firm goat's cheese 50g bag rocket Caramelised red onion, prosciutto & mushroom tart Method Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool. Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over. Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper. Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.

Chilli con carne 3

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Lightly spiced carrot soup urgust 3

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock

urgus 55 from MARGAD on Vimeo.

Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Chocolate brownie cake 1

Ingredients 175g unsalted butter, plus extra for greasing 225g dark chocolate, broken into pieces 200g caster sugar 3 medium eggs, separated 65g plain flour 50g chopped pecan nuts Method Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Chilli con carne 2

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Chestnuts in Cognac & vanilla syrup 04

Ingredients grated zest 1 unwaxed orange grated zest 1 unwaxed lemon 500g granulated sugar 1 vanilla pod, split 2 cinnamon sticks 100ml cognac 1kg cooked peeled chestnuts (vacuum-packed are fine) Method Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.

Chilli chocolate cookies 1

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

Caramelised red onion, prosciutto & mushroom tart 5

Ingredients 4 tbsp olive oil 5 red onions, thinly sliced 1 tsp dried thyme or 2 tsp fresh 1 tbsp balsamic vinegar 500g pack puff pastry 4 thin slices prosciutto 400g open cup mushrooms, stalks trimmed 100g firm goat's cheese 50g bag rocket Caramelised red onion, prosciutto & mushroom tart Method Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool. Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over. Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper. Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.

Dried fruits in cognac 3

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.