1. Start by forming the base of your sauce and add the saffron along with 1/4 cup hot water into a small bowl and let sit for 15 minutes
2. Meanwhile, in a wide, deep saute pan (or a paella pan if you have one), heat the oil over medium heat and add the rock shrimp (lightly seasoned with salt and fresh ground black pepper) and cook until golden brown. Remove the shrimp from the pan, transfer to a plate and set aside. Then, add the chorizo to the pan and saute until browned, removing and transferring to a plate once its finished cooking
3. In the same pan that had cooked in the shrimp, add the tomatoes, peppers, onions and paprika and stir often, until the onions are soft and translucent (about five to ten minutes)
4. Then, add the saffron "water" and bring to a boil. Once the pan is boiling, scatter in the rice and distribute through the pan with a large, slotted spoon. Add the fish stock and white wine and simmer for ten minutes, gently moving the pan around but barely stirring with a spoon. Be sure during that time to rotate the pan over the burner every few minutes to make sure the different parts of the pan and rice are being cooked through
5. Reduce the heat to low and then add the reserved shrimp, chorizo and calamari to the pan and continue to cook (not by constant stirring but by giving the paella a "good shake") until the rice has again absorbed all the juices and is al-dente, or firm to the bite, about ten to fifteen minutes. Remove the pan from the heat, set aside and cover with plastic wrap or aluminum foil and let sit for five minutes before eating
6. Finish the paella off with a few wedges of lemon squeezed on top and on the sides for garnish and sprinkle the chopped parsley over the whole dish for a lasting, fresh bite

1. Ground peppercorns, garlic and coriander roots briefly in a mortar, then transfer into a blender, add some oil and process until a smooth and well combined paste forms.
2. Cut the pork in bite-sized slices.
3. Heat a wok, add oil and fry the paste on medium heat until it smells. Add the meat and stir-fry until golden brown, then reduce heat. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar.
4. For the dip, combine garlic, chilies, lemon juice, fish sauce and sugar and stir well. If you like, add chopped coriander or chopped spring onions.
5. Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Serve with the dip.
6. This dish can also be part of a Thai menu. In this case, serve the rice separately.
7. Squid can be substituted for pork

First make Horseradish Sauce: take 1/2 a root of fresh horseradish, peeled, grated and sprinkled with the juice of 1/2 a lemon to avoid discolouring. Mix with 300ml of creme fraiche and season to taste. (You now have the most nose-tinglingly delicious, snow-white foil for rich delights such as fresh grilled mackerel, beetroot or ox heart. Use fearlessly.)

For Horsey House, take 2 parts Vinaigrette to 1 part Horseradish Sauce and mix together.

A delightful salad can be made by tossing blanched runner beans in the dressing, to serve with smoked eel, herring or other smoked oily fish.

1. Mix the butter and brown sugar followed by the eggs, and vanilla extract.
2. Mix the flour, salt, baking powder, and cinnamon.
3. Mix the dry ingredients into the wet before gently mixing in the apple and toffee chips.
4. Place the batter in a greased (or parchment lined) 9×13 inch baking dish and bake in a preheated 350F/180C oven until the top looks just set, but still jiggles a little, about 20-30 minutes, before pulling out of the oven and letting it cool in the pan for 30 minutes.

Option: Replace the toffee chips with caramel chips, cinnamon chips, chocolate chips, white chocolate chips, etc. or omit them completely.

Instructions

1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and heat to bring to a simmer.
6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.
8. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
9. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
10. Serve onto warmed plates with steamed basmati rice alongside.

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Instructions

1. In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.
2. Slowly pour in remaining half and half, whisking until yolk mixture is incorporated. Cook over medium heat, whisking frequently, until a custard forms against the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Add salt to taste.
3. Pour custard through a strainer into an airtight container and chill at least 8 hours. Churn in ice cream maker according to manufacturer's instructions. Return to container, quickly stir in toffee chunks, and chill in freezer for at least 4 hours before serving.

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Instructions

1. Stir peanut butter with vinegar, garlic, sugar, 1 tsp (5 mL) chili flakes, ginger, soy sauce and coriander root, if available. Stir in water and coriander leaves. Cover and let mellow at room temperature for an hour. Then taste; add more chili, if needed. Thin by stirring in tablespoons of additional water, 1 at a time until sauce can be drizzled. (Sauce can be covered and refrigerated for a week. Bring to room temperature; thin with water as needed.)
2. Preheat barbecue to medium to mediumhigh. Open chicken breasts like a book by flipping tenderloin to the side (if present). Lightly rub chicken with oil; season with several sprinkles of salt on each side. Grill 4 to 5 minutes per side or until cooked through but not overcooked and dry. (Tip: cut into thickest part of breasts to check for doneness.) Cool.
3. Liberally pour boiling water over rice noodles in a bowl. Let soak for 5 minutes or until tender. Or if using capellini pasta, break in half and cook in boiling salted water according to package directions, usually 3 to 5 minutes or until al dente. Rinse noodles or pasta under cold tap water; drain. (If making ahead, thoroughly toss with an extra drizzle of peanut oil, cover and refrigerate.)
4. Place chicken between plastic wrap; lightly pound with a mallet or rolling pin to start shredding. Then pull apart into bite-size pieces; there should be about 3 cups (750 mL).
5. Finely julienne cucumber and carrot. Thinly slice bok choy leaves including ribs; diagonally cut green onions. There should be about 6 cups (1.5 L) of cut vegetables. Toss vegetables with mint to mix. (If making ahead, cover chicken and vegetables separately and refrigerate for up to half a day.)
6. To serve, divide noodles among cool serving dishes. Layer with julienned vegetables and chicken. Drizzle with some of peanut sauce; garnish with coarsely chopped coriander. Pass remaining peanut sauce at table.

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Instructions

1. Without shaking the coconut milk can, remove the lid and spoon off a 1/4 cup of the thick cream on top. Transfer this to a 12-inch non-stick skillet, and turn the heat to medium-high. When the fat separates and liquid starts to sizzle, stir in the green curry paste and reduce the heat to medium-low. Cook, stirring occasionally, until the paste is very fragrant, about 3 minutes.
2. Add the green beans and eggplant and stir well with the curry paste. Cook, stirring occasionally, until coated in the curry paste and starting to soften, about 3 minutes.
3. Pour in the remaining coconut milk, stir to combine, and then bring to a boil over medium-high heat. Reduce heat to maintain a steady simmer, and cook for seven minutes. Add the frozen peas and fish pieces, and continue cooking until they are almost cooked through, about 3 minutes.
4. Add fish sauce, chicken stock, and sugar and stir to dissolve sugar. Simmer for 1 minute longer. Remove from off the heat, add most of the Thai basil. Add lime juice to taste. Serve the curry in bowls with white rice on the side. Garnish with remaining Thai basil.

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Instructions

1. Combine all marinade ingredients in a small bowl and whisk until smooth.
2. Pour over flank steak and marinate in a covered container or freezer bag overnight in the refrigerator.
3. Preheat broiler on high. Broil steak for 3 minutes on each side for rare (5 on each side for medium), then remove and allow to rest for 10 minutes.
4. Combine all dressing ingredients and set aside.
5. Thinly slice steak
6. Arrange tomatoes, cucumbers, onions, and steak slices over salad greens, sprinkle with crushed peanuts, top with dressing and serve

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Instructions

1. Place chicken in a shallow baking dish. Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1/2 cup water in a food processor and pour over chicken. Chill for 4 hours.
2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Scrape marinade from chicken; reserve marinade. Add chicken to pot and cook, turning once, until browned, about 10 minutes. Transfer chicken to a plate and set aside. Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook, stirring, until soft, 8–10 minutes. Add tomato paste and cook, stirring, for 1 minute. Return chicken to pot, along with reserved marinade and 1 cup water. Bring to a boil, reduce heat to medium-low, and cover pot slightly; cook, stirring occasionally, until chicken is tender, 25–30 minutes. Remove from heat and season with salt and pepper.

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