Belongs to xombi Chicken chasseur 
serves 4
You might need to buy:
  • 40grams plain flour
  • 1kg chicken
  • Base Ingredients
  • 30grams butter
  • For the Brown Chicken Stock
  • 500grams chicken bones
  • 50grams carrots
  • 50grams yellow onions
  • 500ml veal stock
  • 10grams tomato paste
  • 1clove garlic
  • bouquet garni
  • For the Sauce
  • 25grams Shallots
  • 100grams mushroom
  • 25ml cognac
  • 50ml white wine
  • chicken stock
  • butter
  • tarragon
  • parsley
  • salt
  • pepper
Belongs to xombi Fish Stew 

This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it’s cooked perfectly and by making the base you get massive amounts of flavour.

serves 2
You might need to buy:
  • tin of chopped tinned tomatoes
  • fillets of red mullet
  • 200g small clams
  • picked thyme leaves
  • lobster cut into pieces
  • 100ml dry white wine
  • tbls olive oil
  • tbls chopped flat leaf parsley
  • garlic finely chopped
  • 300ml fish stock
serves 4
You might need to buy:
  • For the curry:
  • Vegetable oil – 5 Tbsp
  • large green chillies whole
  • heaped tsp nigella seed
  • cauliflower cut into small florets
  • tinned chopped tomatoes
  • frozen petit pois
  • turmeric
  • chilli powder
  • water 450 ml
  • Coriander powder 1 tbsp
  • English mustard paste- 1 heaped tbsp loosened with a little water
  • salt and add to taste
  • brown sugar to taste
  • skinless salmon fillets 650 g cut into 5 cm chunks
  • small bunch fresh coriander stalks and leaves finely chopped
  • Juice 1/2 lemon
  • For the black cardamom rice:
  • builders mug of white basmati rice
  • builders mugs of water
  • black cardamom pods
  • cumin seeds
  • veg oil
ready in about an hour; serves 4
You might need to buy:
  • large pinch of salt
  • vegetable oil
  • flour
  • freshly ground black pepper
  • paprika
  • dried oregano
  • cold chicken broth
  • Worcestershire sauce
  • pulled chicken meat
Belongs to xombi Tuscan Aquacotta 

This classic Tuscan Acquacotta is a packed full of vegetables and enriched with poached egg. A great meal for lunch or dinner, the thick and tasty soup is ideal to warm-up the last weeks of February. Pair with a glass of Morellino di Scansano (which originates from the same region as the dish) and enjoy the weekend.

serves 2
You might need to buy:
  • olive oil
  • dried porcini mushrooms
  • water
  • chopped parsley
  • toasted bread
  • poached eggs
ready in about an hour and a half; serves 4
You might need to buy:
  • aubergines
  • olive oil
  • freshly ground cumin seeds
  • ground cinnamon
  • freshly grated nutmeg
  • large pinch of crushed dried chillies
  • 500g/1lb 2oz lamb mince
  • salt and freshly ground black pepper
serves 4
You might need to buy:
  • For the chicken calabrese
  • plain flour
  • salt and freshly ground black pepper
  • chicken thighs
  • 10ml/2 tsp extra virgin olive oil
  • 20g/1oz chopped shallots
  • 100ml/31/2fl oz tomato passata
  • 400ml/14fl oz chicken stock
  • For the olive oil mash
  • 80ml/5 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

A good winter soup should have a restorative quality. This Moroccan chicken soup recipe makes a comforting lunch to chase away the chill of a frosty day. It is certainly hearty and substantial enough to keep any hunger pangs at bay until dinner time. As the chicken broth, infused with cardamom, cumin, paprika, cinnamon and coriander bubbles away gently on the stove, it fills the kitchen with spicy warmth which never fails to lift the spirits.
It may seem like a long list of ingredients, but the preparation is very simple. I enjoy the heat of the green chilli, but you can remove the seeds to make it milder if you prefer. The apricots may seem like an unusual addition but they are often used in savoury Moroccan dishes and add a touch of subtle sweetness. If I am at home I often make a quick soda bread to serve with the bowls of steaming soup, but any crusty bread makes a good accompaniment.

serves 4
You might need to buy:
  • paprika
  • cumin seeds
  • ground coriander
  • smoked paprika
  • ground cardamom
  • ground cinnamon
  • dried apricots
  • 1l chicken stock
  • tomato purée
  • 400g of tinned chopped tomatoes
  • olive oil
  • salt
  • pepper

A popular Italian breakfast or brunch dish, the ‘purgatory’ in the name refers to the fiery tomato sauce that the eggs are poached in which gets its heat from spicy ’nduja sausage. Francesco Mazzei recommends serving a little extra ’nduja on the side – spread a little on a piece of toasted sourdough to dunk in the runny yolks from a delicious medley of baked, poached and boiled eggs to achieve breakfast perfection.

serves 4
You might need to buy:
  • finish the sauce
  • salt
  • 10g of basil leaves
  • extra virgin olive oil
  • Tomato sauce
  • eggs
  • quail eggs
  • Baked eggs
  • 200ml of chicken stock
  • serve
  • extra virgin olive oil
  • 'nduja
serves 4
You might need to buy:
  • olive oil
  • 150ml of Marsala
  • chopped fresh rosemary
  • 150g Spaghetti
  • knob of butter
  • Sea salt and freshly ground black pepper
  • Freshly grated Parmesan and a glug of extra virgin olive oil to serve