serves 2
You might need to buy:
  • 25g pine nuts
  • 250g goat's cheese and pesto tortellini
  • 50g butter
  • juice of 1/2 lemon
ready in about 45 minutes; serves 6
You might need to buy:
  • 400g fresh raspberries
  • grated zest of 1 orange
  • 175g plain flour
  • 100g chopped or flaked almonds
ready in about 30 minutes; serves 6
You might need to buy:
  • good bunch of fresh mint
  • good glug of extra-virgin olive oil
  • squeeze of lemon juice
ready in about 20 minutes; serves 6
You might need to buy:
  • bag rocket leaves
  • small bag baby spinach leaves
  • extra-virgin olive oil
  • white wine vinegar
  • Dijon mustard
  • sugar

can be cooked under a medium-hot grill for 12 minutes one side, 10 minutes on the other

ready in about 50 minutes; serves 6
You might need to buy:
  • fresh rosemary
  • bay leaves
  • fresh oregano
  • 375ml red wine
  • ripe plum or vine tomatoes
  • good pinch of caster sugar
  • extra-virgin olive oil
  • balsamic vinegar

can be cooked under a medium-hot grill for 10-12 minutes, turning once

ready in about 30 minutes; serves 4
You might need to buy:
  • good splash of olive oil
  • 650g lean beef mince
  • good splash of Worcestershire sauce

Makes 8, can be cooked under the grill for 10-12 minutes, turning once

ready in about 30 minutes
You might need to buy:
  • olive oil
  • ground cumin
  • cayenne pepper

Makes 6, can be cooked under a medium-hot grill for 15 minutes, turning once, omit the bread

ready in about 30 minutes
You might need to buy:
  • thick slices Granary bread
  • olive oil
  • paprika
  • chopped fresh sage

can be cooked in a griddle pan for 12-16 minutes, turning once. toast the ciabatta under a hot grill

ready in about 35 minutes; serves 4
You might need to buy:
  • large garlic clove
  • good pinch of dried chilli flakes
  • chopped fresh coriander
  • zest and juice of 1 small lemon
ready in about an hour; serves 4
You might need to buy:
  • 40g blanched hazelnuts
  • medium-hot red chilli
  • vine-ripened plum tomatoes
  • romano red pepper
  • sweet paprika
  • olive oil
  • x 350g thick monkfish fillets
  • stale crustless white bread
  • sherry vinegar