Poutine

Ingredients:

Dash Vegetable Oil

1 Can Beef Gravy

5 thin cut Potatoes

2 cups Cheese Curds

Instructions:

Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).

Warm gravy in saucepan or microwave.

Place the fries into the hot oil, and cook until light brown, about 5 minutes.

Remove to a paper towel lined plate to drain.

Place the fries on a serving platter, and sprinkle the cheese over them.

Ladle gravy over the fries and cheese, and serve immediately.

Image: Audio Instructions: https://cdn.satellite.earth/0a8b6578f690f530a25dd285b0dfcb5d5278b8434aa1ce8e4f028280972c8909.mp3

Poutine

Ingredients:

Dash Vegetable Oil

1 Can Beef Gravy

5 thin cut Potatoes

2 cups Cheese Curds

Instructions:

Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).

Warm gravy in saucepan or microwave.

Place the fries into the hot oil, and cook until light brown, about 5 minutes.

Remove to a paper towel lined plate to drain.

Place the fries on a serving platter, and sprinkle the cheese over them.

Ladle gravy over the fries and cheese, and serve immediately.

Image: Audio Instructions: https://cdn.satellite.earth/0a8b6578f690f530a25dd285b0dfcb5d5278b8434aa1ce8e4f028280972c8909.mp3

Poutine

Ingredients:

Dash Vegetable Oil

1 Can Beef Gravy

5 thin cut Potatoes

2 cups Cheese Curds

Instructions:

Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).

Warm gravy in saucepan or microwave.

Place the fries into the hot oil, and cook until light brown, about 5 minutes.

Remove to a paper towel lined plate to drain.

Place the fries on a serving platter, and sprinkle the cheese over them.

Ladle gravy over the fries and cheese, and serve immediately.

Image: Audio Instructions: https://cdn.satellite.earth/0a8b6578f690f530a25dd285b0dfcb5d5278b8434aa1ce8e4f028280972c8909.mp3

Tamiya

Ingredients:

3 cups Broad Beans

6 Spring Onions

4 Garlic Clove

1/4 cup Parsley

2 tsp Cumin

1 tsp Baking Powder

1/2 tsp Cayenne Pepper

Spinkling Flour

As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.

Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.

Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.

Heat at least 1½-inches of oil over medium heat to 365 degrees.

Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Image: Audio Instructions: https://cdn.satellite.earth/6f6ba74263c72c2d59218b225f31a93c14b318c1ffbdbae35ea944b594f0fb47.mp3

Migas

Ingredients:

1 large Bread

1 1/2 L Olive Oil

Half Garlic

1 Handfull Pork

Instructions:

Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.

Heat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.

In the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.

Add the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.

Image: Audio Instructions: https://cdn.satellite.earth/b2ddd010d451dda18b006ca494769cd6a74f563f1c024c96680519d4ee902ad7.mp3

Sushi

Ingredients:

300ml Sushi Rice

100ml Rice wine

2 tbs Caster Sugar

3 tbs Mayonnaise

1 tbs Rice wine

1 tbs Soy Sauce

1 Cucumber

Instructions:

STEP 1

TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2

Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

STEP 3

Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.

STEP 4

Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 5

Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 6

Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.

STEP 7

TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.

STEP 8

Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.

STEP 9

Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.

STEP 10

TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.

STEP 11

Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

Image: Audio Instructions: https://cdn.satellite.earth/22d3da1ca5a3d0084c300962d5e39919b5b8413f48c05d39dc60b3ecfbd00ce4.mp3

Corba

Ingredients:

1 cup Lentils

1 large Onion

1 large Carrots

1 tbs Tomato Puree

2 tsp Cumin

1 tsp Paprika

1/2 tsp Mint

1/2 tsp Thyme

1/4 tsp Black Pepper

1/4 tsp Red Pepper Flakes

4 cups Vegetable Stock

1 cup Water

Pinch Sea Salt

Instructions:

Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later

In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.

Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.

Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.

After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.

After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.

Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.

Image: Audio Instructions: https://cdn.satellite.earth/fa689b697cd17055c24f16dfa61826ab98062a11a54208c08ce68147e243317e.mp3

Fish pie

Ingredients:

900g Floury Potatoes

2 tbsp Olive Oil

600ml Semi-skimmed Milk

800g White Fish Fillets

1 tbsp Plain flour

Grating Nutmeg

3 tbsp Double Cream

200g Jerusalem Artichokes

1 finely sliced Leek

200g peeled raw Prawns

Large handful Parsley

Handful Dill

Grated zest of 1 Lemon

25g grated Gruyère

Juice of 1 Lemon

Instructions:

01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.

02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.

03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.

04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.

05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.

Image: Audio Instructions: https://cdn.satellite.earth/a03190f81bd308a2c9b43dfc364acd5c6dc7efe2b4b2621c2ff48919670503a9.mp3

Kapsalon

Ingredients:

250 Grams Fries

500 Grams Doner Meat

Topping Garlic sauce

Topping Hotsauce

1 Bulb Lettuce

1 Tomato

3rd Cucumber

100 Grams Gouda cheese

Instructions:

Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.

Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.

Cover the fries with a new layer of meat and spread evenly.

Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.

Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.

Dived the salad over the dish and Serve with garlicsauce and hot sauce

Image: Audio Instructions: https://cdn.satellite.earth/0b90944ed7588d981615460d16c50682e9b460f11396b1c70976808756a8d7fb.mp3

Koshari

Ingredients:

1 1/2 cups Brown Lentils

1 1/2 cups Rice

1/2 tsp Coriander

2 cups Macaroni

Can Chickpeas

1 large Onion

Sprinking Salt

1/2 cup Vegetable Oil

Instructions:

Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.

Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.

Cover the chickpeas and warm in the microwave briefly before serving.

Make the crispy onion topping.

Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.

In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Image: Audio Instructions: https://cdn.satellite.earth/396b46332c9d820cd7cfe03490f1115d1a73d605ca17519ab1789550ffaff400.mp3

Koshari

Ingredients:

1 1/2 cups Brown Lentils

1 1/2 cups Rice

1/2 tsp Coriander

2 cups Macaroni

Can Chickpeas

1 large Onion

Sprinking Salt

1/2 cup Vegetable Oil

Instructions:

Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.

Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.

Cover the chickpeas and warm in the microwave briefly before serving.

Make the crispy onion topping.

Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.

In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Image: Audio Instructions: https://cdn.satellite.earth/396b46332c9d820cd7cfe03490f1115d1a73d605ca17519ab1789550ffaff400.mp3

Kafteji

Ingredients:

5 Large Potatoes

2 tbs Olive Oil

1 Green Pepper

5 Onions

1 tbs Ras el hanout

500g Pumpkin

24 Skinned Eggs

Pinch Salt

Pinch Pepper

Instructions:

Peel potatoes and cut into 5cm cubes.

Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.

Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.

In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.

Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.

Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

Image: Audio Instructions: https://cdn.satellite.earth/d9c9953f3b3cd0e105befa1e3eebe599039ee59cb051cc532b5196402bccbbea.mp3

Kafteji

Ingredients:

5 Large Potatoes

2 tbs Olive Oil

1 Green Pepper

5 Onions

1 tbs Ras el hanout

500g Pumpkin

24 Skinned Eggs

Pinch Salt

Pinch Pepper

Instructions:

Peel potatoes and cut into 5cm cubes.

Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.

Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.

In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.

Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.

Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

Image: Audio Instructions: https://cdn.satellite.earth/d9c9953f3b3cd0e105befa1e3eebe599039ee59cb051cc532b5196402bccbbea.mp3

Tamiya

Ingredients:

3 cups Broad Beans

6 Spring Onions

4 Garlic Clove

1/4 cup Parsley

2 tsp Cumin

1 tsp Baking Powder

1/2 tsp Cayenne Pepper

Spinkling Flour

As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.

Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.

Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.

Heat at least 1½-inches of oil over medium heat to 365 degrees.

Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Image: Audio Instructions: https://cdn.satellite.earth/6f6ba74263c72c2d59218b225f31a93c14b318c1ffbdbae35ea944b594f0fb47.mp3

Kedgeree

Ingredients:

300g Smoked Haddock

2 Bay Leaves

300ml Milk

4 Eggs

Handful Parsley

Handful Coriander

2 tbs Vegetable Oil

1 chopped Onion

1 tsp Coriander

2 tsp Curry Powder

300g Rice

Instructions:

For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.

Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Image: Audio Instructions: https://cdn.satellite.earth/fdb10a20b0b7390b066f48fcb0a92aaf3b3a8befa67c1a0708f09602e341426f.mp3

Wontons

Ingredients:

1lb Pork

3 chopped Garlic Clove

1 tsp Ginger

1 tbs Soy Sauce

1 tsp Sesame Seed Oil

3 finely chopped Carrots

3 finely chopped Celery

6 chopped Spring Onions

1 Packet Wonton Skin

Fry Oil

Bottle Water

Instructions:

Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.

Separate wonton skins.

Place a heaping teaspoon of filling in the center of the wonton.

Brush water on 2 borders of the skin, covering 1/4 inch from the edge.

Fold skin over to form a triangle, sealing edges.

Pinch the two long outside points together.

Heat oil to 450 degrees and fry 4 to 5 at a time until golden.

Drain and serve with sauce.

Image: Audio Instructions: https://cdn.satellite.earth/d1714c12afdb671d0c4e08a6dad936c8bc0feac8afb8e59abc2654cd3dc3b97c.mp3

Kumpir

Ingredients:

2 large Potatoes

2 tbs Butter

150g Cheese

1 large Onion

1 large Red Pepper

Pinch Red Chilli Flakes

Instructions:

If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.

Grate (roughly – you can use as much as you like) 150g of cheese.

Finely chop one onion and one sweet red pepper.

Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).

Image: Audio Instructions: https://cdn.satellite.earth/6bf24a68a65fec912ae5f53badec727ac6c871c40486541394d418a33272e7be.mp3

Fish pie

Ingredients:

900g Floury Potatoes

2 tbsp Olive Oil

600ml Semi-skimmed Milk

800g White Fish Fillets

1 tbsp Plain flour

Grating Nutmeg

3 tbsp Double Cream

200g Jerusalem Artichokes

1 finely sliced Leek

200g peeled raw Prawns

Large handful Parsley

Handful Dill

Grated zest of 1 Lemon

25g grated Gruyère

Juice of 1 Lemon

Instructions:

01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.

02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.

03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.

04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.

05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.

Image: Audio Instructions: https://cdn.satellite.earth/a03190f81bd308a2c9b43dfc364acd5c6dc7efe2b4b2621c2ff48919670503a9.mp3

Kedgeree

Ingredients:

300g Smoked Haddock

2 Bay Leaves

300ml Milk

4 Eggs

Handful Parsley

Handful Coriander

2 tbs Vegetable Oil

1 chopped Onion

1 tsp Coriander

2 tsp Curry Powder

300g Rice

Instructions:

For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.

Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Image: Audio Instructions: https://cdn.satellite.earth/fdb10a20b0b7390b066f48fcb0a92aaf3b3a8befa67c1a0708f09602e341426f.mp3

Kumpir

Ingredients:

2 large Potatoes

2 tbs Butter

150g Cheese

1 large Onion

1 large Red Pepper

Pinch Red Chilli Flakes

Instructions:

If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.

Grate (roughly – you can use as much as you like) 150g of cheese.

Finely chop one onion and one sweet red pepper.

Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).

Image: Audio Instructions: https://cdn.satellite.earth/6bf24a68a65fec912ae5f53badec727ac6c871c40486541394d418a33272e7be.mp3