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Cornish Pasty
Serves 1

• 225g Plain Flour
• 1 Tsp baking Powder
• 1 Tsp Salt
• 60g Unsalted Butter
• 1 free range egg, yolk only
• 60ml Water
• 1 free-range egg – glazing
• 50g Swede, finely chopped
• 150g Potato, peeled and cut into small cubes
• 50g Onion, finely chopped
• 100g Skirt beef, cut into small pieces
• 1 Tbsp Chopped fresh parsley
• Salt and freshly ground black pepper

Lentil & Bacon Soup
Serves 4

• 1 Tbsp Olive Oil
• 1 Onion diced
• 140g pancetta cubes
• 1 Carrot, finely diced
• 1Tsp Ground Cumin
• 1/2 Tsp Turmeric
• 2 Garlic Cloves, finely chopped
• 1 Red Chillie, sliced
• 1.25 Litres Vegetable Stock
• 250g Red Lentils, rinced

Carbonara
Serves 4

• 300g Dried Spaghetti
• 4 Rashers of smokey streaky bacon
• Olive oil
• 4 free-range eggs
• 60g Parmesan Cheese, plus extra for grating

Chicken Stir-Fry
Serves 4

• 12 oz rice noodles
• 3 tablespoons vegetable oil
• 1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
• Salt and black pepper to taste
• 1 red bell pepper (or 1/2 red and 1/2 green), sliced
• 1 cup broccoli, chopped
• 4 oz shiitake or portabello mushroom, sliced
• 1 tablespoon peeled and shredded fresh ginger
• 1/2 cup chicken broth
• 2 tablespoons soy sauce (NOT low-sodium)
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• few drizzles of sesame oil

Chicken Tikka Masala
Serves 8-10

• 4 tbsp vegetable oil
• 25g butter
• 4 onions, roughly chopped
• 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
• 2 red peppers, deseeded and cut into chunks
• 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
• 2 x 400g cans chopped tomatoes
• 4 tbsp tomato purée
• 2-3 tbsp mango chutney
• 150ml double cream
• 150ml natural yogurt
• chopped coriander leaves, to serve