Cooked

1. Dice potatoes, place in a bowl and cover with stock to keep them from turning brown. Soak saffron in 2 tablespoons (30ml) hot water
2. Heat olive oil in a 3-quart (3L) pot over medium heat. Add onions and fennel; cook until soft, about 5 minutes, stirring occasionaly. Stir in the potatoes and stock, saffron liquid, tomatoes, garlic, bay leaves, orange zest, thyme and salt. Bring to a simmer. Cook for 10 to 12 minutes or until potatoes are tender
3. Meanwhile, chop fish into 1-inch (2.5 cm) pieces. (at this point, you can hold the mixture until just before serving.)
4. Add fish. Reduce heat to medium-low and simmer for 1 to 2 minutes. add shrimp and simmer for 2 more minutes.
5. Pour in cream, season with salt and pepper. Stir gently to distribute the embellishments. Taste and adjust seasoning and serve at once.

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
5. Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
7. Store the biscuits in an airtight container for up to 2 days.

1. Preheat the oven to 180°C/350°F/gas 4.
2. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting tray. You should flavour them while they’re steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavours. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the tray, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
3. While the carrots are roasting, halve and peel your avocados, discarding the stones, then cut them into wedges lengthways and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or griddle your ciabatta slices.
4. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of yoghurt, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.

1. Place onion and garlic in a food processor and pulse 5 or 6 times.
2. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
3. Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
4. Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
5. Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
6. Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.

1. Cook pasta in a large pot of boiling salted water until al dente, adding green beans for the last 2 minutes.
2. Meanwhile, heat oil in a small skillet over medium-low heat. Cook garlic, stirring, for about 3 minutes or until softened and fragrant, but not browned. Stir in lemon juice and bring to a boil. Remove from heat.
3. Whisk eggs with ½ tsp (2 mL) salt and pepper, to taste, in a medium bowl. Gradually whisk garlic mixture into egg mixture.
4. Drain pasta and beans, reserving 1 cup (250 mL) cooking water. Return pasta to the pot off the heat. Whisk ½ cup (125 mL) of the cooking water into egg mixture, then quickly toss with the hot pasta to coat evenly. Add more of the reserved cooking water to thin sauce as desired.
5. Add tuna and olives and season with salt and pepper; toss gently to combine. Portion pasta into warmed bowls and sprinkle with chives.
6. Serves 4

1. Break tuna into large flakes. Toss gently with beans, peppers, olives, onion and half the basil in a bowl.
2. Whisk together mayonnaise, sour cream, Worcestershire sauce, lemon juice, tarragon and anchovy fillets. Mixture should be thick enough to coat a spoon. Season with salt and pepper.
3. Toss half of mayonnaise with the tuna mixture. Place salad greens on platter or 4 plates. Mound tuna salad on top. Sprinkle with remaining basil and drizzle with remaining mayonnaise.
4. Serves 4 as a main course

1. Put the eggs and the sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6 to 8 minutes.
2. Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
3. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter.
4. Pour the butter mixture into the batter and gently fold together to combine.
5. Press a sheet of plastic wrap onto the surface of the batter, then put it in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
6. To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
7. An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
8. Preheat the oven to 425°F.
9. When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake.
10. Bake for 8 to 10 minutes until the edges have started to brown.
11. Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes

Pâtisserie made Simple

1. Combine brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon, until sugar is dissolved, about 10 minutes. Stir in milk. Remove from heat, and let cool.
2. Pour milk mixture into a mixing bowl; add baking powder and flour. With an electric mixer, and beginning on low speed and increasing to medium, beat until well combined. Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough can be frozen up to 1 month; thaw in the refrigerator before using.

1. In the bowl of a stand mixer fitted with a paddle attachment, combine egg white with half the powdered sugar. Mix at low speed until sugar disappears into a paste, then gradually sprinkle in the rest. Increase speed to medium and beat until smooth and light, about 2 minutes. If too stiff, thin icing with a few drops of water. Use immediately; keep covered tightly in plastic to prevent icing from drying in bowl. Royal icing can be kept in an airtight container at room temperature up to 12 hours.
2. For Coloring: To dye royal icing with gel paste (see note above), divide into as many bowls as you wish to have colors. Cover each tightly with plastic. Working with 1 bowl at a time, add 1 drop gel paste to a batch of icing, then stir until fully incorporated before adjusting color with more gel. Cover bowls tightly when not in use.

1. To make the cake: Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans or line 24 cups of two muffin tins.
2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes.
6. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
7. To make the frosting: In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
8. Frost the cake or cupcakes as desired and enjoy.