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Makes: 1 batch Prep Time: 10 mins plus chilling Cook time: 0 min Things you need : 250g plain unbleached flour AP 125g butter, chilled, small dice 30ml ice cold water 1 egg beaten 3g salt Steps : Beat egg with water and set aside in fridge to stay cold Sift flour into a bowl with salt. Add butter Use your fingertips to gently rub the butter and flour together, until the mixture resembles breadcrumbs. Make a well in the center of the bowl and add your chilled egg and water mixture. Work this through with a round knife until it just comes together. Tip out onto a lightly floured surface and gently need. Don’t overwork this as you don’t want the gluten to form strong bonds. Flatten your dough into a disc and wrap tightly in cling film and chill for an hour or until needed. Tips : You can make this in a food processor or stand mixture also (paddle attachment). In this case you would add the flour, salt and butter together and pulse until it's an even sandy texture. Then add the liquids and pulse once or twice and bring it together like above. This gives you a different pastry with a more even texture and less flaky than the hand method. So it all depends on what filling you are going to put into your pies and tarts. Keep 3-4 days in the fridge or 1 month in the freezer.

Makes: 1 batch Prep Time: 10 mins plus chilling Cook time: 0 min Things you need : 250g plain unbleached flour (AP) 125g butter, chilled, small dice 90g caster (berry) Sugar 1/4 tsp vanilla extract 1 egg beaten 1g salt Steps : Hand method - Place butter, sugar and vanilla extract in a bowl. Use a wooden spoon to cream together the ingredients until mixture is light, pale and fluffy. Sift in flour and salt with the butter and gently fold it all in until flour is incorporated. Metal spoon helps. Beat in your eggs a little at a time. In thirds is a good start until fully incorporated. You want your dough to be smooth. Flatten your dough into a disc and wrap tightly in cling film and chill for an hour or until needed Stand mixture method - Put butter, sugar and vanilla into bowl of a stand mixer with paddle attachment fitted. Cream (beat) these together at medium speed for about 4-5 mins scraping down the sides of the bowl from time to time. You know when it's done as the mixture will be pale in colour but light and fluffy. Sift in the flour and salt and beat until everything is a crumbly consistency. Add the egg in halves until fully incorporated and your dough is smooth. Don't overwork it. Low to medium speed should do the trick. Flatten your dough into a disc and wrap tightly in cling film and chill for an hour or until needed. Tips : Keep 3-4 days in the fridge or 1 month in the freezer.

Makes: Serves 4 Prep Time: 30 mins plus overnight proofing Cook time: 7-10 mins Things you need : Pizza Dough 420g Bread flour 2.2g Yeast fast acting 6g Sugar 12g Salt 246g Water Pizza Sauce Can of crushed tomatoes or whole ones (good quality italian) 12g Sugar 5g Salt or to taste 3g Oregano dried Cheese 250-400g Part skimmed low moisture mozzarella grated 50g Pecorino grated Steps Mix all the pizza sauce ingredients together and blend in the can as per the video. Adjust seasoning to taste and set aside. Do this 1-3 hours before you're ready to shape your pizzas. Combine the water in the bowl of a stand mixer with the yeast, salt, sugar and flour then mix for 1-2 mins and let this rest covered for 20 mins. Then mix on medium for 5-7 mins and add 1-2 tbsp of Extra Virgin Olive Oil while its mixing. Cover and let the dough double or triple in size. 1-2 hours. Degas the dough and divide into 2 balls. Mine were 344g each. Once shaped into balls put into oiled containers and cold proof in the fridge for 1-3 days. If you don't want to do this step then leave it out on the counter (covered) for 3 hrs. After the dough has proofed in the fridge or counter then shape and stretch as per the video. Top with cheese as per video or toppings of your choice. Bake in a preheated oven set to 550 F - 290 C for 7-10 mins or a little less depending on how cripsy you like it. ( It helps if you use a pizza steel and preheat it for 1hr first. You want it near the top of the oven about 10 inches away from the elements )

Makes: 1 Large Cheesecake Prep Time: 30 min + overnight chilling Cook time: 40 mins Things you need : Cheesecake 680g Cream Cheese (Philly) Softened to room temp. 150g Brown Sugar 100g White Sugar 80g Greek Yoghurt 1.5 Tsp Vanilla essence 250g Pumpkin Puree 3 Large eggs at room temperature. Whisked Oat Ginger Biscuit base 300g Rolled oats ground up into small bits 50g All purpose flour 1 Tsp Salt 225g Softened unsalted butter 65g Coconut sugar 35g Brown sugar 1 Tbsp Ground cinnamon 1 Tbsp Ground ginger 3 Tbsp melted unsalted butter Pumpkin Puree 250g Kabocha squash puree (you can use canned) Rum Caramel Sauce 240g White Sugar 80g Water 50g Unsalted butter 120ml Heavy cream 2 Tbsp Rum Chantilly Cream 250ml Heavy cream 2 Tbsp Powdered sugar 1 Tsp vanilla paste or 1 vanilla pod seeds scraped Steps Cut the squash in half. Scrape out the seeds and place the squash cut side down on a oven tray lined with greaseproof paper and roast for 1hr at 400F. Once cooked. Let it cool for 5 mins then scrape out the flesh into a food processor. Add 1g each of ground cinnamon, ginger and a good grating of nutmeg. Blitz until smooth and then set aside. Next make the oat ginger base. Combine the oats, flour, salt, sugar and spices in a food processor and blitz until the oats are in small pieces. With motor running add melted butter. The mixture will come together and look like wet sand. Spread this into a grease 9 inch springform cake tin using a measuring cup to flatten it out. Get it as even as you can and also go up the sides of the tin as much as you can. Set in fridge for 20 mins. Make cheesecake filling by whipping up the room temperature cream cheese and sugars in a stand mixture with a paddle until fluffy. 4 mins should do it. Scrape down the sides once or twice. Then add greek yoghurt, vanilla, pumpkin puree and mix through well. Then add beaten eggs in 3 amounts. Scrape down as you go to make sure you have a smooth and well mixed batter. Don’t over work it. Pour this into your lined cheesecake mould. If there is to much filling than crust then don’t overfill the cheesecake. Just bake off the excess separately and eat it or freeze it for sundaes. Smooth out top of cheesecake and bake on a tray for 40 mins at 350F. As per video. Turn off the oven and leave the door open like in the video so the cheesecake can cool to room temperature. This will prevent it from cracking, Once cooled to room temp then cover and refrigerate overnight. Watch out for condensation dripping onto your cheesecake overnight (can use soft tissue to mop it up if this happens). This is why it’s important for it to be totally cool before it goes into the fridge. Make caramel as per video. Go easy on the rum if your not used to that taste. Make Chantilly as per video. Next day portion cheesecake as per video and serves with caramel and cream enjoy. Tips Try different alcohol’s in the caramel like bourbon, whisky etc or leave it out if you don’t like the taste. Prep a lot the day before. The caramel keeps for months in the fridge in a sealed jar. To warm it up just take out what you need and give it 10-20 seconds in a microwave to make it liquid and pourable.

Makes: Serves 6 Prep Time: 30 mins plus 20 mins marination Cook time: 40 mins Things you need : Butter Chicken marinade 780g Chicken thighs cut into bite sized pieces 20g Ginger paste 20g Garlic paste 7g Salt Butter Chicken Sauce 160g Diced onion 620g Very ripe tomatoes 60g raw unsalted cashews 80-100g Unsalted butter 20g Garlic paste 20g Ginger paste 20g Sugar 1 Tbsp Kashmiri chilli powder 0.5 Tbsp red chilli powder 1.5 cup water 1 Tbsp (10g) Garam masala 1-2 Tbsp Kasoori Methi 100ml Whipping cream Salt to taste 2 Tbsp Extra Virgin olive oil Steps Marinate the chicken for 20 mins set aside Sear off the chicken with 1 tbsp of oil and 20 g of butter for 5 mins and set aside. In the same pan sweat down the onions in 20g of the butter and 1 tbsp of Extra Virgin olive oil for 7 mins (you want it nutty brown) Then add the ginger and garlic paste. Cook for a few more mins. Add all the chilli powder and garam masala, 1 Tbsp methi, sugar and cashews. Stir through for 1 min. Then add tomatoes and water. Bring to a boil. Then cover and simmer for 15 mins. Blitz this all up in a blender then pour back into the pan. Add the cream and rest of the butter. Mix through on a low heat to emulsify. Add the chicken. Bring to a gentle boil. Cover and simmer for 20 mins. Then stir and adjust seasoning and add rest of methi. Serve with rice and or naan.

Makes: 8 Pizzas Prep Time: 30 mins plus 2-4 hours proofing time Cook time: 90 seconds in the Ooni Things you need : Poolish 300ml Water 300g Flour 5g Sugar 5g Active dry yeast Pizza Dough 1 Kg Type 00 Farina Flour (ideally caputo blue label) 525ml Water Poolish (once developed) 30g Sea salt Pizza Sauce 1 Large can San Marzano Tomatoes Good Glug of Extra Virgin Olive Oil Salt and pepper to taste Steps First make the poolish. Combine it all in a container and mix thoroughly as per video. Cover this and let it sit at room temperature for 1 hour. Then in the fridge overnight. The next day in a big bowl add 525 ml of water and all of your poolish. Stir until mostly dissolved. Then add the salt and type 00 flour. Mix for a couple of minutes with a spatula. Then cover and let this rest for 15 mins. After this knead your dough until smooth. Put back into the bowl. Cover and let this rest for 1hr. After 1hr shape into balls as per video. 250g each for a 12 inch pizza. You will have one leftover that is over 300g that will make a 14-15 inch pizza. Bulk ferment these in a oiled baking tray or my preferred method in individual containers as per the video. Let these cold ferment in the fridge for 2 days or even upto 3 days. (If you don't want to proof them that long then let them sit on the counter for 3-5 hours and then stretch) After 2 days let the dough balls sit out at room temp for 1-3 hours to expand more and come to room temp. Then shape and stretch the pizzas as per the video and add your chosen toppings. Don't overload them If your cooking them in a Ooni pizza oven they will take 90 seconds or so. If your baking them on a pizza stone in your oven, then turn it on full whack and will take about 10 mins to cook. Enjoy pizza time my friends.

Makes: A Jar full Prep Time: 20 mins Cook time: 4-6 Hrs Things you need : Sun Dried Tomatoes 500g Cherry or Baby Roma Tomatoes 50-80 ml Extra Virgin Olive Oil Handful Fresh Basil 1 Tbsp Thyme Leaves Seasoning to taste Steps Cut the tomatoes in half and put on a tray lined with a silpat or greaseproof paper. Season and add thyme leaves and 2 Tbsp of the EVOO. Put in a preheated oven (175 F - 200 F) - (80 C - 90 C) for 4-6 Hours. Once dried out as per video then add to a jar. Add your fresh basil and top up with Extra virgin olive oil to cover the tomatoes.

Makes: 10-15 sliced Sando's Prep Time: 30 mins Cook time: 10 mins plus 10 mins for pressing Things you need : Katsu Sauce 5 Tbsp (62g) Ketchup 4 Tbsp (36g) Worcestershire Sauce 1.5 Tbsp (20g) Oyster Sauce 1 Tbsp (15g) Rice wine vinegar 1 Tsp (5g) Ginger paste 1 Tsp (5g) Garlic paste 2 Tsp (10g) Honey 2 Tbsp (16g) Soy Sauce Milk Loaf See previous video Pork 3 Pork Loin chops 100g-150g Panko Breadcrumbs 1 Large Egg Beaten 60g Flour seasoned 100g Finely sliced Napa Cabbage Tamago 4 Large eggs 6 Tbsp Kewpie Salt & Pepper to taste Steps Boil eggs for 10 mins then put into ice bath to cool down. Peel and prep as per video. Remember to separate the egg whites from the yolks once cooked. Break the yolks down with the back of a fork and add kewpie mayo, seasoning. Add diced egg whites. Mix through well. Slice bread and butter well then assemble your first sando as per the video. Wrap in cling film and set aside in the fridge to set. Season your pork and pane it. This means put the pork in flour then egg then breadcrumbs and set aside in the fridge to set. Mix all your katsu sauce ingredients together and set aside. Put cabbage in ice water for 20 mins to crisp up and then drain and set aside Fry your breaded pork as per video and let it drain on a rack. Slice your milk loaf and butter each slice well. Then add a piece of pork then cabbage, then katsu sauce. Put another piece of bread on top and press down gently. Then wrap in greaseproof paper and press in between another tin as per video with some canned tomatoes for 10 mins. Unwrap the tamago sandwich and slice all the sando's as per video. Slicing off the crusts and then slice into thirds or halves. Enjoy!!

Makes: 3 Mini Loaves Prep Time: 15 mins plus 2-3 hrs Proofing Cook time: 30 - 35 mins Things you need : Tangzhong 45g Whole milk 45g Water 15g Bread Flour Milk Loaf 320g Bread Flour 50g White Sugar 4g Salt 8g Fast acting yeast 120ml Warm whole Milk (115F/46C) 60g Melted unsalted butter 1 large egg beaten Steps Combine all the tangzhong ingredients together in a pan and cook over a medium heat for 4-5 mins as per video. Then add to stand mixture with all the milk loaf ingredients and mix on speed 2-4 for 10-12 mins as per video Then knead by hand briefly and put into a greased bowl. Cover and let proof until doubled in size 1-2 hrs as per video. After degas the dough and shape into 3 little logs as per video and put in a heavily greased 9x5 inch loaf pan seamed side down. You can also put a piece of greaseproof paper at the bottom of the pan to act as an insurance policy to stop it sticking. Cover let proof for 1-2 hrs until peaking to the top as per video. Egg wash after second proof then bake in a preheated oven 350 F - 176 C for 30-35 mins. Let it cool down in the tin before turning it out. Cut and serve. Enjoy!!

Makes: 4 Portions Prep Time: 30 mins Cook time: 7 mins plus 10 mins resting Things you need : Bavette Steak 800g Bavette (flank) Steak Trimmed as per video Steak Marinade 2 Tbsp Chopped herbs (Thyme, Rosemary, Oregano) 1-2 Tbsp EVOO 1/2 Lemon squeezed 3 Cloves of garlic chopped fine Pepper to taste Chimichurri 1/2 Cup EVOO (or Sunflower Oil) 4 Cloves Garlic finely chopped 1-2 Fresh Red Chillies finely chopped (or 1 Tsp dried chilli seeds) 1 Tsp Salt 1 Tbsp Fresh Oregano finely chopped (or 1 Tsp dried) 2 Tbsp Red wine Vinegar 30 g Parsley finely chopped Pepper to taste Steps Combine marinade together and add 2 tsp to beef. Marinate for 4-6 hours or overnight. Make Chimichurri as per video and set aside. After meat is marinated, Brush off some of the marinade and cook as per the video.(make sure it's rare) Rest 7-10 mins and slice. Add chimichurri on the side enjoy. Tips Cook the meat to rare and rest as long as you cooked it at least.

Makes: 4 Portions Prep Time: 30 mins Cook time: 90 mins Things you need : Asparagus + Egg 200g Asparagus blanched and trimmed as per video 100g Guanciale diced 4 Large Eggs cooked Sous Vide Asparagus puree 100g Asparagus trim from above 45g Diced onion 1 Clove Garlic Diced Few Sprigs of thyme 2 Tbsp Guanciale fat from above 100g Frozen Peas 1/4 Cup water 20g Butter Squeeze of Lemon Salt & Pepper to taste Garnish Thin slices of asparagus Pea shoots or microgreens Lemon Dressing (Lemon Juice EVVO) Steps Sweat onions, garlic and thyme in oil and butter for 5 mins mins on medium no colour. Then add asparagus trim. You need 100g in total of trim so add to it if short. Cook for 1-2 mins then add water to steam it. Add lemon juice and pease. Cook for 1 mins then puree it all up with the guanciale fat to emulsify Adjust seasoning. You want the puree to be a good colour so shock the vegetables as your cooking them with steam. Refer to video. Cook eggs as per video Blanch the asparagus and cut up as per the video. When ready to plate up mix some of the asparagus spears and diced asparagus spears with the guanciale and season. Add lemon dressing. Set aside. Crack an egg open after cooked set side. Put warm puree into the bottom of the bowl. The add asparagus guanciale around the puree. Grate some comte cheese over the puree then add the egg (season the top). Add the rest of the asparagus. Garnish with the pea shoots and sliced asparagus that have been dressed with the lemon juice dressing. Refer to video. Enjoy. Tips Use pancetta if you cant get guanciale. Try different herbs/vegetables with this dish when in season like mushrooms in the fall.

Makes: 250g Prep Time: 10 mins Cook time: 5 mins Things you need : Pesto 50g Basil 30g Almonds (or pine nuts or nuts of your choice) 3/4 Clove of garlic 20g grated Parmesan 1/4 Lemon Squeezed 70-100 ml Extra Virgin Olive Oil Salt & Pepper to taste Steps Combine the basil, almonds, garlic, parmesan, lemon juice and some of the oil in a food processor and pulse Then add the oil and pulse until the consistency in the video Adjust seasoning and acidity as per video and to taste. Tips Mix up different nuts and herbs for all kinds of pesto.