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Makes: 5 Portions Prep Time: 20 Mins + 24 Hr Marinating Cook time: 40 Mins Things you need : Chicken Tikka Marinade 700g Chicken Thigh (Boneless, Skinless) cut into bite size pieces 1 Tsp (3g) Salt 1 Tsp (3g) Ground Cumin 1 Tbsp (7g) Ground Coriander 1 Tsp (3g) Garam Masala 1 Tsp (3g) Kashmiri Chilli Powder 1 Tsp (3g) Red Chilli Powder 1 Tsp (3g) Turmeric Powder 1 Heaped Tsp Garlic Paste 1 Heaped Tsp Ginger Paste 1 Tsp (3g) Mustard Powder 1 Tsp (3g) Kasoori Methi (Fenugreek Leaf) 50g or 2 Heaped Tbsp of Greek yoghurt Half a lemon squeezed 1 Tbsp Oil (7g) of your choice. I used Extra Virgin Masala Sauce 1 Large Onion finely diced 500g Fresh Ripe Tomatoes Pureed 4-5 Tbsp Ghee Salt to taste 1 Heaped Tbsp (8g) Ginger paste 1 Heaped Tbsp (8g) Garlic paste 1 Tsp (3g) Kashmiri Chilli Powder 1 Tsp (3g) Ground cumin powder 1 Tbsp (2g) Kasoori Methi 1 Tbsp (7g) Ground coriander 1 Tbsp (6g) white sugar 1.5 Tbsp (9g) Garam Masala 150 ml whipping/double cream 2 cups water Steps Combine all the Tikka ingredients together as per video and mix thoroughly. Then cover and marinate ideally for 24 hrs. You can do 6 hours at a pinch but go longer trust me. To make the masala sauce saute the onions in ghee with the salt for 15 mins on medium to low heat until dark golden brown as per the video. Then add the ginger and garlic puree on a low heat. This will deglaze the bottom of the pan. Mix for 30 seconds and then add the spices and the sugar. Mix for 1 min and then add your pureed tomatoes. Mix this all through add 2 cups of water, stir bring up to the boil and then simmer for 25 mins or until thickened as per the video. Once the sauce has thickened then blitz it all up in a blender to get it nice and smooth. Pour this back into your pan (add water to blender to get it all out) and add your whipping cream. Now we are going to let this simmer for 10-15 mins to thicken as per the video. It will bubble so don't have the heat too aggressive. Once its thickened as per the video, taste and adjust all your seasonings here. You may need to add salt, sugar or more spice depending on how you like it. Turn off the heat. Set aside. Meanwhile cook your tikka as per the video on skewers. Or you can cook it in a pan or air fryer. You just want some charring on the chicken and cook it for 8-10 mins. Brushing with ghee helps this. Once done add to the sauce. Simmer for 2 mins. Then it's all done. Add a sprinkle of chopped cilantro and serve with naan and or rice and a cold beer! Tips The masala sauce can be made a couple days in advance. Just add a little water or cream if its to thick. You can even cook off the tikka the day before. Use less chilli if you don't want it to spicy.

Makes: 10-12 Portions Prep Time: 2hr Cook time: 1 hr Things you need : Sweet Shortcrust Pastry 500g Sweet Shortcrust pastry (see website for recipe) Infused Cream 300ml Heavy Cream 700ml Full Fat Milk 5 Cardamom pods crushed Zest from 1 Lemon Good grating of nutmeg (optional) Custard 6 Whole large Eggs 3 Egg Yolks 3 Vanilla Pods 288g White Sugar Steps Combine all the infused cream ingredients together. Bring up to the boil and then turn off. Let this infuse for 1-2 hours then strain and keep covered on your stove. (Add cling film to base to avoid a skin from forming) Roll out the pastry as per the video. Line an 11 inch tart shell pan with the pastry as per the video and blind bake for 30 mins in a preheated oven 375 F / 190 C. Then take out. Remove the rice or baking beans and bake for 10 more mins. Then take out the tart shell, egg wash it and bake in the oven for 1 min. Check at this stage for any holes or cracks Plug them up with left over thinned out pastry as per video. Make the custard by first scraping out the seeds from the vanilla pods and adding to the sugar. Blitz this all up in a food processor. Next whisk up the whole eggs and egg yolks with the sugar until all smooth and incorporated (about 2-3 mins). Add the infused cream mix and cook this slighting in a bain marie (as per the video) . You want to whisk slightly over the heat and take the custard to 150 F - 65 C. Then strain this into a jug Reduce oven to 265 F - 130 C and have your tart shell in the middle shelf and pour in your custard all the way up to the top. (putting your tart on a tray helps here) Carefully slide the oven shelf back in and close the door. Bake for 45 mins or until the temp of the custard is 185 F. Let cool for a 10 mins and then turn out and cut as per the video. This will give you MEGA wobbly on your tart. If you refrigerate then you will lose that wobble. Tips Mix up different spices or citrus fruits for the cream infusion Keep everything warm (kitchen temp) while you doing the other stages gives you the best results

Makes: 500g Prep Time: 20 Mins Cook time: 10 Mins Things you need : Butter 250g Prawn Shells 500g Unsalted butter 15g Ginger sliced 5 Garlic cloves 1 Tsp (4g) Thai Red Chilli chopped or puree 50g Lemongrass stalks bruised and chopped 1 Star Anise Steps Saute all ingredients except prawn shells and chilli in 2 tbsp of butter for 5-6 mins in a deep pan Then add chilli. Saute for 1 min (be careful it will go up your nose) Then add Prawn shells and saute for a few mins. Then add butter in 2 halves depending on the size of your pan. Once the butter has melted bring it up to the boil and then turn the heat down and simmer for 10 mins. Let it rest for a few mins and then strain it off through a muslin lined sieve into a clean sterilized container. Tips Play around with different types of spices. The butter freezes well.

Makes: 2 Lamb Shanks Prep Time: 20 Mins Cook time: 2-3 Hours Things you need : Lamb 2 Lamb Shanks 2-4 Tbsp Olive oil 5g - 1 Tbsp Ground Coriander powder 2 Cinnamon sticks 2 Cardamom pods crushed 3 Cloves 1 Medium onion sliced 1 Tbsp - 15g Ginger paste 1 Tbsp - 15g Garlic paste 1/2 Tsp - 1g Turmeric powder 1/2 Tsp - 1g Red chilli powder 1 Tsp - 3g Ground cumin powder 1 Tbsp Dried Methi leaves (fenugreek) 50g Yoghurt Plain 2 Roma tomatoes diced (ripe) Salt to taste 2 Tbsp Coriander leaves (chopped) to garnish 1 Tbsp Garam masala to garnish Steps Season lamb with salt and pepper. Sear lightly in a pan with a couple spoons of oil as per the video and set aside in the fridge until later. Then get a pot big enough to fit in your lamb shanks. Add 2 tbsps of your oil. Saute the cloves, cinnamon and cardamom pods in the oil for 30 seconds over a low heat. Then add the onions and saute until golden brown. You can increase the heat just make sure it doesn't burn. Add more oil if you need to. Add the garlic and ginger pastes and scrape off any brown bits from the bottom of the pan. Saute for a couple of minutes over low. Add the turmeric, chilli, cumin and coriander powders, methi leaves and saute for a 1 min on low. Then add the yoghurt, mix through cover and simmer on low for 5 mins. Add the tomatoes, mix through cover and simmer on low again until some oil breaks to the top. Add your lamb back in at this stage and add enough hot water to cover. Bring up to the boil then turn down to a simmer. Cover the pan with a lid and simmer for 2-3 hours or until the lamb is tender and almost falling off the bone. Take out the lamb set aside. Strain your cooking liquid and discard the cinnamon sticks, cardamom and cloves. Return the rest back into the cooking liquid (tomatoes, onions etc). Blitz all the cooking liquid and return it back to the saucepan. (Alternatively just reduce the cooking liquid without straining) Reduce by 2/3's or to desired amount. Then place your lamb back into the sauce. Baste it as per the video. Cover and simmer the lamb for 10-15 mins until piping hot. Taste the sauce and add salt to taste. Garnish the lamb with the chopped coriander leaf and garam masala. Serve with basmati rice. Tips If you don't want a smooth sauce you can just reduce the cooking liquid to the right consistency but I highly recommend straining and blitzing it all up as per the video. You can make the lamb and sauce a day in advance. The flavours are even more pronounced the next day. You can use different cuts of lamb like neck and shoulder. Just adjust the amount of liquid you use.

Makes: 14 Bao's Prep Time: 30 Mins plus 2-3 Hr proofing Cook time: 5-7 mins each for Bao. 2 Hrs for pork Things you need: Bao Dough 120 ml - 1/2 Cup Milk (full fat) warmed 64 ml - 1/3 Cup Water warmed 1 Tbsp (14g) active dry yeast 315g / 2.5 Cups All purpose or bread flour 2g - 1/4 Tsp Salt 3g - 1/2 Tsp Baking powder 2 Tbsp - 27g Sugar 2 Tbsp - 15g Oil (sunflower, olive etc) Pork Belly 600-800g Skin on pork belly. 1 Tsp Five spice powder 1/2 Tsp granulated garlic Salt upto 1 Tbsp Pickles + Brine 1 Cucumber. deseeded sliced in half moons Half daikon cut into batons 2 Cups water 1 Cup white vinegar 2-3 Tbsp Sugar (depends how sweet you like it) 1 Tbsp Salt Spiced Hoisin Sauce 1 Cup Hoisin sauce 50ml Rice wine vinegar (or use what u have) 30g Ginger grated 1 Garlic clove grated 1 Tbsp Soy Sauce 1 Tsp Cayenne pepper 1/2 Tsp Red Chilli flake Steps Score and prepare the pork as per the video. Don't cut into the flesh. Season the meat side with the five spice, garlic powder and some salt. Don't get any on the skin. Brush off any that goes on it. Salt the top of the skin and put the pork on a rack in your fridge ideally overnight. 7 hours minimum. To make the bao buns combine the water and milk and warm to 105 F, use a microwave. Then add the sugar, yeast and oil. Mix briefly. Cover and set aside for upto 10 mins until the yeast is frothy. This is called blooming your yeast. Into a stand mixer sift in the flour, salt and baking powder. Mix through then add your bloomed yeast and mix for upto 10 mins. Follow the video instructions for a smooth dough. Turn out your dough onto a surface and knead for a couple of minutes until smooth and spankable. Place the dough into a bowl, cover and let triple in size (60-90 minutes). Degas after this and roll out as per the video to 1/4 inch thick. Cut out the bao's using a 3.5 inch cookie cutter or a glass. Lightly oil them. Fold in half and roll together as per the video. Place on squares of parchment paper as per video. Cover and let proof for 40 mins to 1 hour. After they've proved you cook them in a steamer basket as per the video. Don't over crowd them Steam them for 5-8 mins (on their parchment paper) Refer to the video. Set aside for later. Take your pork out of the fridge the next day and encase it in the foil as per the video. Brush the skin with white vinegar and roast in the bottom half of the oven at 225 F - 107 C for 1 - 1.5 hours. After this time crank the oven upto 500 F 260 C and brush the top of the skin with oil and roast for 20-30 mins or so until it puffs up and is super crispy. You can add a little foil on any parts that turn brown quicker than others. Your smoke alarm will go off...you have been warned. Let rest for 10 mins. Slice up and serve in the bao's with your sauce and pickles. To make the pickles see video To make Hoisin sauce see video Tips Make the sauce and pickles days in advance The Bao's are best eaten fresh but can be kept for a couple of days. Just warm them in the microwave for 10-20 seconds.

Makes: 10 portions Prep Time: 1-2 Hrs plus overnight resting Cook time: 4 Hrs Things you need: Beef Brisket 2Kg Beef brisket 2 Star anise 20g Ginger sliced 3 Cloves Garlic 2 Lemongrass sticks chopped 50ml dark soy sauce 3 Litres Beef stock (brought up to the boil) 2 Bay leafs 1 Tsp (5g) Black peppercorns 1 Tbsp (8g) Finely chopped chinese chives Brine 2 Litre water 100g Sea salt 1 Garlic Clove sliced 20g Ginger sliced 1 Tsp (5g) Red Sichuan peppercorn 1 Tbsp (8g) Coriander seed 1 Stick cinnamon 2 Star anise 2 Bay Leafs 1 Stick lemongrass bruised Mash 4 Medium potatoes (yukon gold, russet etc) 50g Unsalted cold butter diced 100ml Heavy cream warmed 100ml Full fat milk Seasoning to taste Jus 1.5 Litres of cooking stock Rice wine vinegar to taste (1-2 Tbsp is a good start) Seasoning to taste Steps Trim the brikest as per video. Set aside. Combine all brine ingredients together in a pan. Bring up to the boil to dissolve the salt. Let this cool down and then pour over the brisket. Top up with water as needed. Cover and keep in fridge for 5-6 hours. Drain off and wash under running water for 3-5 mins to wash off excess salt. Place brisket in a deep oven proof container. Add rest of beef brisket ingredients and add the warm stock. Cover tightly with foil and braise in a preheated oven 300 F - 148 C for 3-4 Hrs until tender as per video. Let this cool in the same container overnight. The next day scrape off the fat and strain the liquid. Portion the beef as needed. Refer to video. Take 1.5 Litres of the cooking liquid and reduce to make jus as per video. If you want to get ahead you can reduce this into demi glace and store this in the fridge until needed. You will have left over cooking liquid use this in soups, stews or reduce for gravy. To make the mash prick the potatoes all over and bake them on a tray lined with salt on the bottom as per video. Bake for 2 hours in a preheated oven at 350 F - 180 C. Cut potatoes in half. Scoop out the flesh and rice it. Be careful it's hot. Add butter to riced potatoes. Mix with a wooden spoon. Then add warm cream mix through. Pass through tamis drum sieve to make it extra smooth. Then add milk to final mash and season to taste. Set aside and reheat as per video Sear a piece of brisket as per video. Set aside. Warm up 100 ml of left over stock in a frying pan with 2 Tbsp of your demi glace. Add beef and baste and glaze as per video. You can add more stock or jus if you over reduce it. Season with chopped chinese chives and serve with the mash and some more jus on the plate as per video if you wanna be fancy! Tips Mix up the flavours in the mash and fat to Extra virgin olive oil or add confit garlic. You can make a lot of this in advance and reheat when serving. Great for dinner parties.

Makes: 500 ml Prep Time: 1 hr Cook time: 10 mins Things you need: Caramelized White Chocolate 200g White Chocolate (callebaut couverture works) Creme Patissiere 300 ml Full Fat Milk 200 ml Heavy Cream (double) 4 Large egg yolks 50g Berry sugar (caster) 40g Cornstarch (cornflour) 120g Caramelized white chocolate 1 vanilla pod Steps Cut the white chocolate into pieces and put onto a baking sheet lined with a silpat. Cook in a preheated oven set to 250F for 40-50 mins stirring with a spatula every 10-15 mins or so (refer to the video) once the amber colour is reached scrape it into a container lined with parchment paper. Let chocolate set. From this batch you need 120g broken into small pieces. Eat the rest. Whisk your egg yolks in a bowl with sugar until pale and incorporated. Then whisk in your cornstarch until it's all incorporated. Set aside. In a deep saucepan add the milk and heavy cream. Scrape out the seeds from the vanilla pod and add them to the pan with the pods. Cook over a medium low heat until the milk and cream boils at the edges. Pour this over your egg mixture and mix through with a spatula. Then add this back into the pan. Whisk over a medium to low heat. This will thicken up quickly. Whisk for a min once it's thick on a low heat to cook out the cornstarch. Once cooked pour this over your 120g of caramelized white chocolate. Whisk through to incorporate it all. A spatula helps here. Turn off the heat and pass the creme patissiere through a sieve if you want (optional) Put some cling film over the top and store in your fridge. Use to stuff your desserts aka donuts, eclairs, cakes. Tips Swap out the chocolate for fruit purees. Depending what's in season

Makes: 500 ml Prep Time: 5 mins Cook time: 7-10 mins Things you need: Raspberry Jam 500g Raspberries 150g Berry Sugar (caster) Juice from half a lemon 20ml Amaretto (optional) 1 vanilla pod Steps Combine raspberries and sugar into a deep saucepan. Add lemon juice. Scrape out the seeds from the vanilla pod and add them to the pan. Also add the pods. Cook over a medium low heat. Stir from time to time to stop the jam catching. The fruit will collapse and break down as it heats up. Simmer the jam over medium heat until it reaches around 219F/103 C (watch out it sputters and spits) Let it rest for 5 mins then pour into a sterilized jar. Keeps well in your fridge. Enjoy. Tips Mix up the fruits to what is in season. You can strain the pips if you want to but I like them in.

Makes: 4-6 portions Prep Time: 30 mins Cook time: 1-2 hours Things you need: Lamb Stew 680g Lamb Shoulder diced 1 (200g) Onion finely diced 1.5 (100g) Celery finely diced 250g Cremini Mushrooms cut in thirds 1-2 sprigs Rosemary finely chopped 2 (225g) Carrots diced 3 Anchovies plus oil from its jar/tin 3 Garlic cloves crushed 1/2 (350g) Rutabaga diced 1 Litre Brown chicken stock 2-3 Tbsp Olive Oil 1 Tbsp (5g) Butter 2 Heaped Tbsp All Purpose flour 3 Bay leaves Salt and Pepper to taste Steps Toss the lamb in the flour and season well. Shake off excess and brown the lamb pieces in stages in a deep saucepan. Don't overcrowd the pan. Watch the heat and take the pan off if it's getting to hot. Don't burn your meat. You can add more oil if needed in between batches. Set aside when browned. Saute the mushrooms with half the chopped rosemary over a medium heat. Add 1 Tbsp butter half way through and cook until they have a nice colour 5-7 mins. Set aside with the lamb. Deglaze the pan with half a cup of water scraping off any fond (the brown bits) at the bottom of the pan. Set that aside. Use a new pan for the stew as per video. I used a 5L stock pot. Add the anchovies plus its oil to the new pan. Cook over a medium heat they will dissolve. Then add the diced celery, onion and garlic with the rest of the chopped rosemary. Saute for 5-6 mins without colouring them. Add more oil if needed. Then add the meat and mushrooms. Add the reserved deglazing water and 1 litre of brown chicken stock. Top up with water 1-2 cups and then season generously. Bring up to the boil then lower heat. Stir, cover and simmer for 1-1.5 hrs. After this time stir and add diced veg. Top up with a little water and cook for 20-30 mins more until the veg is just cooked and the lamb is tender. Adjust the seasoning and serve with boiled potatoes and or crusty bread and lashings of red wine. Tips Mix up the herbs and veg to use what's in season.

Makes: 4-6 Prep Time: 20 mins Cook time: 5-8 mins each Things you need: Methi 1 bunch methi washed (fenugreek) Leaves picked, stalks reserved Atta Dough 300g Atta flour 1 Tsp (3g) Salt 1 Tsp (3g) Ajwain seed (carrom) 1 Tsp (3g) Garam masala 1 Tsp (3g) Ginger paste 1 Tsp (3g) Garlic paste 1 Tsp (3g) Chaat masala 1 Tsp (3g) Extra Virgin Olive Oil 0.5 Tsp (1.5g) Ground cumin 0.5 Tsp (1.5g) Red chili powder 0.5 Tsp (1.5g) Ground turmeric 1 Green chilli finely diced 30g Greek yoghurt Ghee for frying Steps Pick the methi leaves and reserve the stalks. Wash everything. Boil the stalks in a pan with enough water to cover them and a good pinch of salt to counteract some of the bitterness. Drain and reserve the water as per the video. Add all the spices, chopped methi, oil and greek yoghurt to the atta flour. Add the methi stalk water and mix and knead the dough as per the video. Form into a ball. Sometimes it might need more flour or water depending on the type of flour you use. Knead for 5-7 mins as per video. Put the atta in a bowl and then add the oil and rub it all over. Cover with a cloth and let it rest for 30 mins. After 30 mins portion the parathas into 4 or 6 dough balls depending on size you want. Cover the dough balls and roll out one at a time as per video. Cook in a tawa or dry skillet as per video. After the first flip add 1 tsp of ghee and cook as per the video. Flip over again and add more ghee on the other side and cook as per the video. Keep your heat low and not to high or they will burn. Total cook time should be 5-7 mins. Don't be afraid to flip a few times and move the partaha around in the pan for even cooking. Eat hot and fresh with ajar (pickles such as mango) and seasoned greek yoghurt. Tips These freeze well so you can make them in batches.

Makes: 4-6 Prep Time: 20 mins Cook time: 5-8 mins each Things you need: Mooli (daikon) 600g Grated mooli (daikon) 4g Salt 1 Tsp (3g) Ajwain seed (carrom) 0.5 Tsp (1.5g) Ground cumin 0.5 Tsp (1.5g) Ground coriander seed 0.5 Tsp (1.5g) Garam masala 0.25 Tsp (1g) Ground turmeric 0.25 Tsp (1g) Red chili powder 0.5 Tsp (1.5g) Ginger paste 0.5 Tsp (1.5g) Garlic paste 1 green chilli finely diced 1 Tsp (3g) Amchoor powder (mango skin powder) Atta Dough 300g Atta flour 1 Tsp (3g) Ajwain seed (carrom) 1 Tsp (3g) Nigella seed Good pinch of salt 1 Tsp (3g) olive oil Ghee for frying Steps Peel and grate the daikon as per the video and then add the salt to the grated mooli. Cover and set aside for 20 mins. After 20 mins squeeze the grated mooli in stages and save all the water. that's going into the dough. There will be a lot of it. Add all the spices listed in the mooli section and mix this through the daikon. Taste and adjust salt as needed. Set aside To make the atta dough add the spices and salt and mix through. Then add the reserved mooli water and knead the dough until it comes together. Sometimes it might need more flour or water depending on the type of flour you use. Knead for 5-7 mins as per video. Put the atta in a bowl and then add the oil and rub it all over. Cover with a cloth and let it rest for 30 mins. After 30 mins portion the parathas into 4 or 6 dough balls depending on size you want. Cover the dough balls and roll out one at a time as per video. Stuff with 1-2 tbsp of grated mooli filling as per video. Don't over fill them. Seal and roll out as per video. Cook in a tawa or dry skillet as per video. After the first flip add 1 tsp of ghee and cook as per the video. Flip over again and add more ghee on the other side and cook as per the video. Keep your heat low and not to high or they will burn. Total cook time should be 5-7 mins. Don't be afraid to flip a few times and move the partaha around in the pan for even cooking. Eat hot and fresh with ajar (pickles such as mango) and seasoned greek yoghurt. Tips These freeze well so you can make them in batches. This is the same techniques for other stuffed parathas

Makes: 2 portions Prep Time: 5 mins Cook time: 15 mins Things you need: Carbonara 150g Spaghetti pasta 2 Egg Yolks 10g Grated aged parmesan 15g Grated pecorino 1-2g Freshly ground black pepper 100g Guanciale diced Steps Trim the rind off the guanciale and take off a little fat as per video. Then dice the pork and render this out on a low heat. Once crispy as per video, drain and reserve the fat. Set aside. Meanwhile put your spaghetti onto cook as per the packet instructions. Whisk your egg yolks and cheeses together. Grind in a good crack of pepper. Add your guanciale fat and mix to make a paste. Once the pasta is cooked drain and reserve a couple of cups of pasta water. Add the hot pasta to the egg mixture. Toss to coat the pasta and this will also cook the egg yolks. Add the cooked guanciale and keep mixing through. Taste and adjust seasoning. Serve in warmed plates. Crack over some more pepper and add a little grating of parmesan if you wish. Enjoy. Tips Double the recipe to serve 4 Add parsley if you want