Grate the horseradish into the buttermilk and stir. Leave to infuse for an hour or two.
Pour the cream into a small saucepan and sprinkle over the powdered gelatin. Let it sit for a few minutes to bloom.
Heat the cream over medium-high heat to dissolve the gelatin. Add the salmon and sugar and turn the heat to high. As soon as the cream comes to a simmer, remove it from the heat and blend until smooth.
Once cooled, add the horseradish buttermilk and the vodka, then strain through a couple of layers of muslin or a fine sieve. You should be left with quite a lot of fibrous salmon.
Pour into moulds or ramekins and set to cool in the fridge for 6 hours or overnight. To serve, loosen the moulds by dipping briefly in hot water, and run a knife around the edge to turn them out.
Serve with spring onions, bread and perhaps a leafy salad.

Dice the butter and add an equal weight of sugar. Beat until soft, without over-working. Stir in grated orange or lemon zest, or the scrapings from inside a vanilla pod. Slowly add the brandy. Add ground almonds if you wish.
Cover and keep in the fridge for up to a week.

Mix up salt, pepper, garam masala and turmeric and rub into pork chops or medallions I had supremes - whatever they are!. You could also add chilli powder if you like.
Leave to marinate for an hour or two.

Heat oil and add the onion and fry until nicely caramelising.
Add the garlic and fry briefly.
Meanwhile make a paste of the chilli powder, cumin, coriander, turmeric and salt with a couple of tablespoons of balsamic vinegar. Add to the pan and cook until the raw flavour is gone, then add the red wine and bubble to reduce. Add the tomatoes, cover, and cook gently until the tomatoes are collapsing. Add water if necessary.
Towards the end add a tablespoon or two of coconut powder and stir through.

Fry the chops in a generous amount of rapeseed oil until they crisp beautifully at the edges. Serve the chops dressed with the tomato sauce.

Grate the orange peel and set aside. Juice the oranges and set aside.
Heat the oil or ghee and fry the panch poran seeds until they release their aroma. Add the minced ginger and fry until it begins to crisp, then add the orange peel, stir through, then the onions. Fry gently until the onions are transparent.
Add the mushroom if, like me, you have a spare one to get rid of :) and the lentils. Add salt and water and simmer until the lentils soften.
Test the seasoning, then stir in the orange juice and yoghurt and cook a little longer before serving.

Roast whole spices and grind to powder. Make a paste with vinegar and the rest of the powders.
Cut the pork into cubes, mix with the paste and set aside to marinate for an hour or more.
Add browned ginger & garlic to the paste?

Fry onions until golden. Add ginger/garlic paste and fry until the raw aroma has gone and the oil separates.
Scoop out the mixture with a slotted spoon, add more oil if necessary, and add the marinated meat to the pan to cook until the spice coating no longer smells raw and the oil separates. Do this in batches so as not overload the pan, scooping out the fried meat to add to the onion.
Add the tomato purée to the last meat batch and fry until the oil separates. Add all the reserved meat and onion/garlic/ginger mixture. Fry together to blend, then loosen with a little stock and add the tinned tomatoes. Add chopped fresh green chillies.
Bring to a simmer and cook gently uncovered, stirring, until the sauce reduces and thickens. Then and cook in a low oven, or over a low heat, for 1-2 hours.

Sweat the shallots until they begin to caramelise.
Deglaze with the whisky and flame off.
Add the chicken stock and bubble to thicken.
Season to taste I added a little honey too since the sauce seemed to want it. Add cream, and bubble until slightly thickened.
Keep warm.

Clean the duck livers, removing any sinews and anything green or black. Fry in olive oil over a high heat turning to to nicely colour all over, and leaving the centre just pink. Season with a little salt, wrap in foil and keep in a warm place for 10 minutes while you prepare the plates.

Generously re-oil the frying pan and fry the cut halves of the panninis until they crisp up. Deglaze the frying pan with white wine, or more whisky or water and add to sauce. Avoid adding any burnt bitterness.

To plate, put the fried pannini slices on a plate, pour over half the sauce, arrange the duck livers on top then finish with a drizzle of the sauce. Decorate with the chopped chives and serve.

Remove the crusts from the bread and put to soak in milk.
Simmer the sweet corn in the stock and bay leaves until tender. Slice away the kernels and reserve. Return the cores to the stock for a while then strain the stock.
Add the soaked bread to the stock with ½/⅓ of the kernels and blend until smooth.
Fry the bacon in butter until it sweats, then add the onion until it softens, then add the peppers. Add the thickened stock and the whole corn kernels.
Season.
Serve with a swirl of double cream.

Arrange nicely.
Dress.
serve.

Preheat the oven to Gas Mar 2/150°C/300°F.
Put a few tablespoons of well-seasoned flour in a plastic bag without holes! and shake up with the venison pieces.
Fry the quartered onions in olive oil or butter until they begin to caramelise nicely. Add the garlic, cut into reasonably thin pieces. Fry until they begin to colour. Add the mushrooms and fry for a minute until they begin to sweat. Add the frying pan contents to a casserole.

In batches, as necessary, fry the floured venison pieces until they brown, but stop if they begin to leak liquid. Add to the casserole dish.
Deglaze the frying pan with red wine, bubble up with the stock and the redcurrant jelly. When reduced a little, return the casserole ingredients to the pan to reheat. Taste and season. Add more jelly if required. Return to the casserole dish (the sauce should be thickened and only half-submerge the chunky ingredients), cover and cook in the oven for 60 minutes.

Mix the suet, flour, seasoning and mustard powder. Using a knife cut in enough water to cohere the dumplings. Shape and place in the casserole dish.
Cover and continue cooking for 30 minutes.

Place the meat, vinegar, salt to taste and half the ginger and turmeric in a covered pan or pressure cooker with 250 ml water for 25-30 minutes if using a pan or 10-12 minutes if using a pressure cooker. Strain the meat, reserving the stock, and set both aside until required.

Heat half the oil in a pan, add the onion, garlic, green chillies, curry leaves and remaining ginger and sauté for 5-7 minutes, until the onion becomes translucent. Set aside until required.

Heat the remaining oil in another pan and sauté the mustard seeds until they pop. Stir in the flour, ground coriander, peppercorns and remaining turmeric and sauté for a minute, then add the cooked venison. Cook for 3-4 minutes, then add to the onion mixture. Deglaze the pan with the reserved cooking stock I used some red wine first and reduced it, add the tomatoes and reduce. Return the meat mixture and simmer until the sauce thickens. Garnish with coriander and serve with rice or bread.

First soak 10 to 12 cashews in warm water for 20 to 30 minutes. Or just use some ground almonds!
When the cashews are soaking, steam the fresh peas till they are cooked completely or add frozen peas without cooking. You can steam them in a steamer or pressure cooker. if cooking in a pressure cooker, then cook for 2 whistles Whatever they are :).
Later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender without adding any water, grind to a fine and smooth paste. Set the ground tomato-cashew paste aside.

Heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). Saute till the spice become fragrant.
Then add 1 to 1.5 tbsps ginger+green chili paste. Stir and sauté till the raw aroma of ginger and green chilies go away. Add a generous pinch of asafoetida.

Now add the tomato-cashew paste. stir the paste well. The mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering. Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth. Stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides. Then add the ground spices - ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder. Stir and saute for a minute.

Now lower the flame. then add beaten curd.
As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle. Stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on Stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
Add 1 cup water. Then add the cooked green peas. season with salt. stir everything very well. Add 2 tbsp milk powder.
(Instead of milk powder, khoya can be added. but add khoya and saute it once the tomato-cashew paste is done. Stir again.)
Bring the peas masala curry to a simmer on a low to medium flame. Lastly add ½ tsp kasuri methi, which has been crushed. Stir and switch off the flame.

Garnish with coriander leaves and serve matar masala with chapatis, tandoori rotis, naan. you can also serve green peas curry with jeera rice or saffron rice.

Stir the cumin, ground ginger, coriander and cinnamon into the mince. And Ras el hanout, if you have some. Leave to marinate for a few hours.
Grate the ginger and chop the onion (about ½"). Heat oil in a casserole dish and fry the grated ginger until it begins to catch, then add the red onion and fry until softening. Set aside.
Re-oil the pan and fry the mince in batches to brown. Set aside.
Slice the celery sticks into 2 or 4 (depending on thickness) and cut into pieces. Re-oil the pot and gently fry the celery until it softens a little.
Chop the garlic into reasonable pieces or slivers. Re-oil the pan and fry the garlic until it takes on some colour. Set aside.
Add the reserved ingredients back to the casserole.
Stone the olives, halve, and add to the pot.
Stone the dates, halve, and add to the pot.
Sliver the almonds (you could toast them first, or use flakes) and add to the pot.
Peel the marrow, quarter (or eighth) and remove the core seeds. Cut into chunks. Add to the pot.
Add stock to moisten, paprika, honey, season with salt and pepper, cover and put on a low heat until the pot begins to simmer.
Heat the oven to Gas Mark 2. Put the pot in the oven and cook until tender, but not collapsing, 1½-2 hours.
Remove the pith from one of the lemons, remove the seeds from the other. Slice and add to the tagine casserole. Turn off the oven and leave the pot for 10 minutes for the lemon to infuse.

Serve with couscous or rice.

Preheat the oven to Gas mark 5/180°C. Prick the potatoes and put in the oven for an hour.
Chop the onion quite finely and fry gently with some thyme leaves until caramalising at the edges. Set aside.
Peel and chop the carrot quite finely and fry gently until beginning to shrivel. Chop the celery quite finely and add to the carrot. Continue frying until you see a hint of collapse and set aside.
Fry the beef until nicely browned. Set aside.
Deglaze the pan with red wine, bubble, add the stock and teriyaki or soy sauce and bubble until thickened.
Add all the other ingredients and cook, partially covered, for half an hour. Allow to dry out towards the end.
Pour the meat mixture into a casserole dish. Mash the baked potatoes with plenty of butter and a few dashes of milk. Season.
Cover the meat with the mash and run a fork across the surface to create lines. Dot with butter and bake for half an hour until the top begins to darken and crisp.

Fry the onions in butter until well caramelized. Cook gently towards the end to prevent burning. Deglaze the pan with a good splash of Vermouth. Add the chopped plums and sufficient water to moisten the pan. Simmer gently until the plums are beginning to fall apart. Push through a sieve. Simmer to reduce. Taste and season with salt, pepper if you like and a little honey.

In medium bowl, combine egg, ½ cup flour, beer and baking powder. You're looking for a reasonably thin batter.
Place ¼ cup well-seasoned flour and the coconut in two separate bowls.

Hold the prawns by the tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.
Roll the prawns in coconut, and place on a baking sheet lined with wax paper or foil.
Refrigerate for 30 minutes. Meanwhile, heat oil to 350°F (175°C) in a deep-fryer.
Fry prawns in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
Using tongs, remove prawns to paper towels to drain.

Serve warm with your favourite dipping sauce.

Blend the marmalade, grated horseradish and mustard in the quantities above, or to taste. Loosen with a little water, orange or lime juice, or vinegar if required.

Preheat the oven to 220°C/gas mark 7/450°F.
Slice the tomatoes in half cross-ways and sit them cut-side up in an oven dish.
Sprinkle generously with salt, herbs don't overdo the herbs and sugar if you like.
Drizzle with olive oil.

Put them in the oven, give them a few minutes (up to 15) and then turn the oven down to gas mark 1-2 or off if you're following Nigella and leaving them overnight. Leave them to bake for a couple of hours, adjusting the oven temperature if they start to burn or don't seem to be shrivelling.
They're ready once they've shrunk to about half their original size, by which time their flavour will be nicely concentrated.

Cut a circle of greaseproof paper and lay a circle of aluminium foil on top (or just use the paper if you're feeling brave).
Fold in half to get a crease in them, lay in the filling ingredients (off-centre to allow for folding), drizzle with gin (or other liquor), fold carefully and seal thoroughly.
Put into your hottest oven for 15 minutes or until the package puffs up.
Remove immediately.

Slice the pak choy in half and lay on a grill pan.
Drizzle with olive oil, soy sauce, give them a grinding of salt and pepper, and scatter with any choice of herbs or zest.
Grill until blackening at the edges and tender in the centre If you can!

Try and arrange the grill so that the thick root end of the stalks are either nearer the heat or closest to the centre of the grill.

For the poaching liquor, put the water, sugar, chocolate and lemon juice into a medium heavy-based saucepan. Heat gently, stirring occasionally, until the chocolate is completely melted, then allow to simmer for 10 minutes.

Meanwhile, carefully peel the pears, keeping their shape and leaving the stems intact. Scoop out the core and seeds from the base you can work your way in from the bottom using a melon baller, or just cut out a conical section with a small knife. Cut a thin sliver off the bases so the pears will stand upright.

To poach the pears, gently lower them into the simmering poaching liquid. Cover with a piece of parchment paper and weight down with a heatproof plate that fits inside the pan, to keep them submerged. This is really only to prevent the pear from browning, and since the sauce is very brown already I'm not sure it makes a whole lot of difference. I sealed the pot with cling-film which seemed to cook the pears perfectly well. Poach gently for 30-40 minutes, or until the pears are just soft, but retaining their shape. Using a slotted spoon, lift the cooked pears out of the pan onto a warm plate. Increase the heat to medium and let the poaching liquor bubble steadily until reduced to a glossy chocolate sauce with a syrupy consistency.

Serve the warm pears with the hot chocolate sauce poured over and a scoop of vanilla ice cream on the side.

Slice up the black pudding, remove the skin, and stuff the peppers with the slices. If the skin is natural you can leave it on the last piece which covers the mouth of the pepper so it can crisp up in the heat.
Place the stuffed peppers in a shallow oiled baking tin, drizzle with more oil, pour in a little stock or water.
Bake at Gas Mark 5 for 30-40 minutes until they're cooked through, and the filling starts to ooze out.

Serve with a poached egg and couscous or curd rice.
And maybe some ginger or mustard green beans.

Cut the pork belly into decent (1½") chunks. Smear well with the Thai chilli sauce and leave to marinate in a dish or freezer bag for a day or two.

Soak a handful of black (or pinto!) beans overnight. Rinse well, then simmer in a little water or stock until tender but not collapsing.
Set aside.

Put the pork belly and Thai chilli sauce marinade into a slow cooker. Add a few splashes of rice wine to lubricate (use it to rinse out the marinade dish). Add the beans and a few whole, peeled garlic cloves.
Turn on and braise for 2-4 hours until tender.

Cut the cauliflower into florets, not too large, and chop the celery into fat slices.
Heat a generous amount of butter in a large pan over fairly high heat and throw in the cauliflower florets. Fry until they take on some colour, then add the garlic cloves and shake around. Then add the celery pieces and shake around. Fry until the celery starts to break down a little, then de-glaze the pan with Ricard if using, season, add the yoghurt, cover tightly and cook over very low heat until everything is cooked and softened.
Set aside.

Prepare the breadcrumbs: process or grate the bread, mince the garlic, onion and herbs and melt the butter. Mix everything except the butter then drizzle in the butter, stirring the breadcrumbs until they begin to clump together. (This will take quite a lot of butter).

Preheat the oven to gas mark 4.
Scoop the cauliflower/celery mix into an ovenproof dish. Cover with a layer of breadcrumbs and bake until the breadcrumbs are golden and the contents are heated through.

Heat a large frying pan over a medium heat. Add the oatmeal and sugar and toast, stirring until the sugar has melted and the oatmeal smells toasty. Tip on to a baking sheet lined with greaseproof paper and leave to cool.

Meanwhile, puree 175g of the raspberries until smooth, then pass through a sieve (if you want to be fancy).

Whip the cream to stiffish peaks, then fold in the honey and whisky. Crumble the oatmeal and add three quarters of it to the cream with the puree to give a ripple effect.

Spoon into four dishes and top with the remaining raspberries, oatmeal and a drizzle of honey. Serve immediately.