For the marinade, mix the chillies, smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. Marinate for at least 1 hour, but preferably even overnight.

Preheat the oven to 160°C/Gas 3.

Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.

Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced.

Remove the cooked meat from the oven and serve with mint leaves and the cooking juices spooned on top.

Serve with creamy mash or rice.

Preheat the oven to 190°C. Butter and line a non stick baking tray.

Melt the butter, without letting it boil.

Put the sugar in a large bowl, pour in the melted butter and whisk until it is smooth.

In another medium bowl, sift the flour, baking soda, baking powder and the salt together.

Beat the eggs and vanilla into the sugar mixture, one by one.

Fold in half the flour mixture until all the lumps are gone. Add the rest of the flour and carry on mixing until is well incorporated.

Finally lightly stir in the chocolate, pistachios and cranberries until they are evenly distributed.

Spoon the batter into the baking tray, and cook for about 40mins. Bake until the blondies are light brown around the edges and a toothpick inserted in the middle comes out clean.

Melt the butter in a large pan.

Add the garlic, shallot, carrot, celery, bacon, leek and spices and cook for a minute.

Add all the remaining ingredients for the lentils, bring to the boil then simmer for 30 minutes,

Heat a large non stick pan, add the oil, pan fry the salmon, season, add butter, cook for 2 mins on each side.

Serve the salmon over of the lentils with a handful coriander.

Chop the chocolate into little pieces and put in to a glass bowl with the butter.

Place in microwave for 1 minute and stir through till complete melted heat.

Stir through the golden syrup.

Gently stir through the remaining ingredients.

Take an 8inch cake tin and line with baking paper

Pour the chocolate mixture into the tin and flatten with your hands.

Place it into the fridge for half an hour to set.

Cut into chunks.

Enjoy!

Dust the chicken in flour and brown in oil and butter in a casserole pan.

Add the bacon, onions, tomato puree, mushrooms and cook for 2 minutes.

Add the wine and bring it to the boil.

Add the stock, tomatoes and 1/2 of the tarragon.

Simmer on the hob for 1 hour.

Finish the chicken with fresh tarragon.

Serve with creamy mash potatoes and tender stem broccoli.

Heat the oven to 190°C/gas 5

Melt the butter and pour into the bottom of a large bowl and whisk in the granulated sugar and egg until smooth.

Mix in the dry ingredients.

Softly stir in the frozen berries.

Divide mixture between 12 muffin cases.

Sprinkle with coconut flakes.

Bake for 20mins.

Set on a baking rack too cool.

Preheat the oven to 200C

Place the whole livers onto a baking sheet and pour over the brandy and mix well.

Sprinkle over the garlic and basil, retaining a few leaves, and season, to taste, with salt and black pepper.

Place in the oven for 6-8 minutes, or until just cooked. The livers should look slightly pink inside.

Remove from the oven and place into a blender along with 150g of the butter and blend until smooth.

Check the seasoning then spoon into ramekins/kilner jars.

Place the remaining butter into a saucepan and heat until melted.

Pour the clear butter over the surface of the paté, leaving the milk solids behind in the saucepan.

Place remaining basil leaves on the surface of the paté, and place in the fridge to set.

Heat the oven to 170°C

Grease and line two 20cm sandwich tins.

Place softened unsalted butter, caster sugar and vanilla extract into a bowl and beat well to a creamy consistency.

Slowly beat in the eggs, one by one.

Fold in the self-raising flour and baking powder and mix well.

Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown.

Allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

Spread the strawberry jam onto one cake and add fresh strawberries (optional) onto one cake and top with whipped double cream.

Sandwich the cakes together and dust with icing sugar.

Heat the oven to 180°C

Grease a 12 hole muffin tin

Mix all the dry ingredients

Mix all the wet ingredients and add the corn

Mix the wet ingredients into the dry ingredients

Spoon the mixture evenly into the muffin tray

Bake for 20-25mins

Preheat the oven to 175°C

Mix the crushed oatcakes with the melted butter and press into a 23cm springform tin and refrigerate for 1 hour.

Combine the ricotta, roquefort, eggs and seasoning in a blender until smooth.

Roughly chop the pecans with a knife then fold through the mixture.

Spoon the cheese mixture on top of the base then bake in the oven for 1 hour.

Serve warm with bread and chutney.

Cover the clementines in water and bring to the boil and simmer for 2 hours (I do double the quantity and freeze half)

Preheat the oven to 170°C

Butter and line a 20cm springform tin.

Place the clementines - skins, pith, fruit and all into a food processor and give a quick blitz.

Add all the other ingredients to the food processor and mix.

Pour the cake mixture into the prepared tin and bake for an hour.

Remove from the oven Sprinkle with the sesame seeds and leave to cool on a rack still in the tin.

Heat the oil and 25g of butter in a frying pan or wok until the butter is foaming.

Add the onion, garlic, salt and black pepper and cook gently for 5 mins until softened.

Add the rice to the pan and cook for 5 mins, until the rice starts to turn translucent.

Add the wine and boil rapidly, stirring continuously, until the liquid has evaporated.

Meanwhile, pour the beetroot juice and vegetable stock into a saucepan and set over a low heat.

Add a ladleful of the hot beetroot stock to the rice and stir until the liquid is almost absorbed.

Continue adding the stock, a ladleful at a time, stirring constantly until it has all been incorporated. This will take about 30 – 35 mins. The rice should be soft but still have a little bite in the centre.

For the deep fried goat’s cheese, shape the cheese into 6 small balls.

Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls.

Coat the goat’s cheese balls in flour, dip in the beaten egg and finally roll in the breadcrumbs to coat.

Transfer to the fridge for 10 mins to firm up.

Heat the oil in a pan to 180C. Place the cheese balls into the hot oil and fry for 2 -3 mins until golden brown and crisp. Remove and drain on kitchen paper.

Remove the risotto pan from the heat and whisk in the remaining 50g of butter and the parmesan.

Stir in the chunks of beetroot and then the tarragon.

Spoon into bowls and top with a spoonful of the pickled beetroot.

Finish with the deep fried goat’s cheese and garnish with the tarragon.

Mix together the flour, cocoa, desiccated coconut, sugar, melted butter and tsp vanilla. The mix should look like breadcrumbs.

Put 2/3 of the mix into a 20 x 30cm greased and lined cake tin.

Bake at 180c for 20mins. Cool.

For the caramel, boil the dulce de leche, golden syrup, butter and tsp vanilla for about 30mins till its thick and sticky. Cool slightly.

Spoon over the base. Refrigerate for 15mins..

Sprinkle over the remaining 1/3 of the chocolate crumb mix.

Bake for 25mins.

When completely cool, chill until set and cold.

Cut into squares

Preheat the oven to 160°C fan.

Grease and line the base and sides of a 2lb loaf tin.

Beat the eggs with a fork until combined and then add the remaining ingredients and mix well using a wooden spoon.

Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.

Leave to cool in the tin for 5 minutes, then loosen the edges with a knife, remove from the tin and place on a wire rack to cool completely.

Enjoy as desired.