Preheat the oven to 400 °F (200 °C). Oil a baking dish with olive oil.

Use a small knife to cut eyes, nose, and mouth into the flattest side of each pepper, just like a jack-o'-lantern. Cut around the seedpods and remove the tops, trimming and discarding any seeds from under the stems. Trim the white membrane from the inside of each pepper and shake out any seeds. Place in the prepared baking dish.

Mix together ground beef, salt, pepper, cayenne, Worcestershire sauce, garlic, green onions, melted butter, ketchup, Cheddar cheese, and rice in a bowl until well combined.

Stuff mixture evenly into peppers and cover with the pepper tops. Wrap the baking dish loosely with foil and place on a sheet pan.

Bake in the upper center of the preheated oven for 1 hour. Remove the foil and continue baking until peppers are tender and ground beef is cooked through, 10 to 15 more minutes.

Place stuffed peppers on a few tablespoons of warm tomato sauce. Serve immediately with more sauce on the side.

Preheat the oven to 200°C/200°F/Gas Mark 6.
Clean and remove the papery outer layers of the green garlic, cut away the tough stalk and the bottom of the bulb's root.
Slice the larger stalks in half lengthways and lay them all out in a small casserole dish. Season generously with salt and pepper and a good drizzle of olive oil.
Cover with foil and roast for 30 minutes, then remove the foil, spoon the juices over, and continue roasting until nicely golden - about another 30 minutes.
Shake occasionally to keep the stalks coated with oil. And don't let them burn.

Parboil some small potatoes until softened, but not quite cooked. You can leave on the skin.
Pair off breast fillets of approximately the same size and shape, season and generously coat one of them with cream cheese. Join the breast sandwiches together and wrap them in bacon slices.
Put them in a casserole dish, halve or quarter the par-boiled potatoes and add those too. The dish should be filled.
Season, drizzle liberally with olive oil, scatter over some herbs if you like and roast for about an hour until the bacon and the potatoes are taking on some colour and the turkey is cooked through.

Heat a grill, generously scatter the breasts and the potatoes with grated cheese (parmesan works) and grill until golden.
Serve.

Cut the rind away from the pork joint, if that's how you're starting. No need to leave on any more fat than necessary.

Divide into finger-width slices. Bring a pot of well-salted water to the boil and add the skin. Return to the boil and simmer for 1-5 minutes.
Drain, pat down with kitchen roll, then leave to dry thoroughly. You can hang them in a dry room or leave them uncovered in the fridge.

Pour a couple of tablespoons of crushed sea salt onto a plate feel free to add any seasoning you fancy and rub the pork strips into it to coat thoroughly, then lay them out on an oven tray and dress with the remaining salt.
Bake at Gas Mark 6-8 for about 30 minutes until they are beautifully crisp. Keep an eye on them towards the end to make sure they don't burn.

Cut the chicken breasts into bite-sized pieces. Perhaps 1" cubes.
Fry quickly in half olive oil, half butter until lightly coloured. Stir through the paprika. Scoop out and set aside.
Add more butter and oil to the pan and fry minced ginger until it begins to caramelize, then add the chopped onion and fry until it begins to brown around the edges.
Add the garlic, a few sliced mushrooms might be nice fry briefly then return the chicken, stir around, and add the tin of condensed soup.
Clean the tin with a splash or two of milk, and add to the pan to thin.
Heat everything through thoroughly, season, then serve over rice or noodles.

Preheat the oven to Gas Mark 5.
Cover the bottom of a small casserole dish with the apple and onion slices. Season lightly. Lay the sausages on top. Mix the honey, mustard and cider vinegar together I would also blend in oil and pour evenly over the dish.
Bake for 30-45 minutes until the sausages are browned and cooked through.

Peel the potatoes and place in a pot of cold water, bring to the boil and cook until tender. Strain, put back in the pot and return to the heat to evaporate all the moisture. Mash the potatoes add the cream. Fold in the blanched cabbage and season with salt and pepper.

Place a heavy based frying pan frying pan on a medium heat. Add some olive oil and sauté the onions for five to six minutes until soft with no colour; add the bay leaf, thyme and sausages and fry until the sausages are golden. By which time my onions were starting to colour nicely too. Add the bottle of ale reduce by half, season with salt and lots of cracked black pepper.

Place the pan or decant into a casserole dish in to a pre heated oven at 180 degrees and roast for twenty or thirty minutes.

To serve place a spoon of the colcannon in a large bowl, three sausages on top and spoon over some of the rich onion gravy.

Put the chicken in the slow cooker. Sprinkle over the dressing powder and give the chicken a stir around.
Add the peppers, pepper juice and the butter.
Cover and cook on low for 7 hours or high for 4 hours.
Serve whole or shredded.

Generously oil a large frying pan and sizzle the whole spices until they release their aroma.
Blend the garlic and the ginger to a paste, adding a little onion and water if necessary, and add to the pan. Fry until it begins to brown in spots.
Blend the remaining onion and cashew nuts, adding a little water if necessary, and add to the pan. Fry until the harsh aroma has cooked off and the oil is separating.
Mix the salt, fenugreek leaves, and powdered spices with a little water to make a paste. Add to the frying pan and fry until the oil separates.
Cut the chicken into bit-sized pieces and add to the pot. Stir frequently over high heat until the chicken is colouring in places. Add the finely diced green pepper and stir through. Add the finely diced tomato and stir through. Add the stock and simmer, gently, until everything is cooked.
Add the chopped spinach and cook until it collapses.
Stir through a swirl of cream or yoghurt and serve scattered with chopped coriander leaves if you like

Rinse and clean the celery stalk well. Chop them into tiny pieces Advika's pieces are not so tiny! and set aside.
Heat oil in a kadai. Once hot, add mustard seeds and let it pop. Then throw in the red chillies, urad dahl and curry leaves.
Sauté for a minute.
Add the onions, little salt and turmeric powder and saute for 5-8 minutes. Finally add the celery and water.
Cook covered for 15 minutes for crunchy poriyal or 20 minutes for softer version.
Add coconut, salt to taste and mix well to combine.
Serve hot with rice, sambar or rasam.

Remove any of the stalks that are too thick for your taste then cut the kale leaves across into 1cm slices. Drop them into boiling salted water and blanch for 2-3 minutes until they begin to wilt and darken.
Drain and refresh them in cold or iced water, then squeeze them dry as you would for spinach. Slice the wad of leaves again into 1 cm slices (or thinner - as you like) and set aside.

When you're about ready to eat, heat a knob of butter in a frying pan over medium heat and cook it until it begins to brown and smell nutty.
Toss in the thinly sliced garlic and stir quickly until the garlic begins to colour.
Stir through the par-cooked cavolo nero and fry quickly until it is heated through, even a little crispy at the edges, and well coated in the butter.
Squeeze over the lemon juice, shake up the pan and remove from the heat.
Season and serve.

Pre-heat the oven on low.
Take the fat fillet steaks out of the fridge about an hour before needed, pat them dry if necessary, and place on each of them a couple of rosemary sprigs and garlic clove or two, cut into fat chunks.
Heat a generous knob of butter in a non-stick frying pan over medium-high heat until it begins to foam, then lay in the steaks still topped with their herbs and garlic.
Season them generously. Fry for only one or two minutes until they begin to brown slightly and you can see from the edges of the steaks that a colour change is working its way towards the middle, then turn them over, pushing the garlic and rosemary aside in the pan.
After only one or two more minutes when the second side begins to brown and the steaks are almost cooked through (but still nicely pink in the centre), remove them and stash them in the bottom of a low oven while you make the sauce.
Reduce the heat to medium and continue cooking the rosemary and garlic for a few minutes until the garlic takes on colour. Remove the larger rosemary stalks or just strain everything out later then add a couple of heaping tablespoons of rowan or redcurrant jelly. Stir around until it foams, then add a cup of red wine.
Bubble and reduce until the sauce thickens slightly.
Season if required. Strain into a warmed jug.
Serve the steaks with the red wine sauce.

Clean the mushrooms. You can use a pastry brush if they're not too filthy, otherwise just go ahead and quickly rinse then dry them. Don't fret too much about the no-water rule.

Heat a generous knob of butter in a frying pan until it foams. If using shallots, mince them and fry them until they soften and turn translucent.
Slice the smoked garlic thinly and add to the pan. Fry a little, then add the mushrooms, halving or slicing any larger ones lengthways.
Sweat them over a medium-high heat until they lose their moisture and begin to colour.

De-glaze the pan with a dash of Worcestershire sauce and a splash of white wine if you have any!, letting it bubble briefly then add the cream and allow it to cook down slightly and thicken.
Season.
Dress with your chopped herb of choice and serve.

Preheat the oven to Gas Mark 8 about 5 hours before dinner time.
Halve the onion and cut each halve into quarters or segments. Halve the whole head of garlic horizontally. Make a little bed in your roasting tin from the alliums.

Mix the paste ingredients, seasoning it well, and smear all over the lamb joint. Place the lamb on your raised onion bed and pour in the stock to come a little way up the sides of the joint without covering it. Cover (with tented foil or a lid) and put in the oven, turning the heat down to Gas Mark 3. Cook for about four hours, adding the root vegetables with a few hours to go.

To finish, uncover and turn the oven up to Gas Mark 5 or 6 so you can roast your potatoes on the top shelf. Smear the lamb joint with butter to give it a nice caramelized finish.

Take it out after 30 or 45 minutes (or if it starts to look like it might burn). Cover and allow to rest for 15-30 minutes before slicing and serving with all that lovely jus.
Hmmmmm.

Bring the stock to a simmer and slip in the chicken breasts to poach until just cooked through. Allow them to cool if you have the time, cut them into three or four pieces across their grain you can do this before poaching if you prefer, then pull them apart with a pair of forks until well shredded. Meanwhile chop the bacon quite small, heat some olive oil in a frying pan and sweat the bacon until it begins to crisp.
You could add chopped carrots, shallots or celery if you liked. Halve the leek(s) lengthwise, slice fairly thinly, wash any that are dirty, and add to the frying pan with a knob of butter. Sweat until they soften and collapse without too much browning.
Mince the garlic and stir through the frying pan for a couple of minutes, then decant everything into a deep casserole dish.

Fry the flour in the (equal volume of) butter until it begins to smell biscuity, stir in the mustard I used a mixture of French's and Colman's English, but Dijon would be good, then gradually whisk in the stock and the cream until you have a custardy consistency.
Season well and add to the casserole, giving everything a good stir.

Mince a bunch of parsley until you have about a cup-load you'll want a lot so the mash is quite green with it. Peel, quarter and boil your potatoes until they are easily pierced with a knife, drain, mash with the parsley, plenty of butter and season well. Spread over the chicken mixture in the casserole and gouge the top with fork tines or the edge of a spatula.

Bake at Gas Mark 6 for about 30 minutes until starting to turn golden on top.

Melt the butter in a large saucepan, turn up the heat and blend in the flour then add the chopped onion, shallot or leeks.
Fry for a few minutes until the flour smells biscuity but is not too browned. Gradually whisk in most of the milk, make sure it's heated through to thicken, then add more milk to reach the desired consistency.
Season and add mustard to taste. Stir in the fish pieces you could include seafood like prawns and scallops and reheat gently, then pour into an oven-proof dish.

Pre-heat the oven to Gas Mark 6.
Peel the potatoes, boil until on the verge of collapse, drain, season and mash with a generous knob of butter, the egg and the cheese. You can mix wholegrain mustard into the topping instead of the sauce if you prefer. Spread over the top of the sauce and fluff up or groove with a fork. It's best to transfer the mash in small spoonfuls as large lumps of it will sink without trace 😉. Bake for about 30 minutes, or until the sauce bubbles and the top colours up nicely.

Pour the rice into the bottom of a casserole dish, slice the onion thinly and spread over the rice. Cut the chicken into chunks and mix well with the seasonings, then lay on top of the rice and onion. Cover the dish with foil and bake for 30 minutes at 180°C. Meanwhile grate the boiled eggs and cheese and mix with the mayonnaise. It took more like 3-4 tablespoons of mayonnaise to moisten the mixture. Take the dish out of the oven and pour in the water around the edges of the chicken. I used stock - about 150ml, and added some of it earlier to the covered dish. Spread the cheese mixture over the hopefully now-cooked chicken and return uncovered to the 180°C oven for another 15 minutes. And there you have it.