Bistek

Ingredients:

1 lb Beef

5 tablespoons Soy Sauce

1 Lemon

3 cloves Garlic

3 parts Onion

4 tbs Olive Oil

1 cup Water

1 pinch Salt

Instructions:

0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result

1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside

2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside

3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.

4. Pour the remaining marinade and water. Bring to a boil.

5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.

6. Season with ground black pepper and salt as needed. Top with pan-fried onions.

7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/f384e8eadea73383c16c6f98872f7b7dfbc05071f199384a56eabb09bc5bce7f.mp3

Burek

Ingredients:

1 Packet Filo Pastry

150g Minced Beef

150g Onion

40g Oil

Dash Salt

Dash Pepper

Instructions:

Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.

Image: Audio Instructions: https://cdn.satellite.earth/cb68a0ffa21a84852f86b0302dac701d2c1575ead1dcd7cdf5b1cb105196c224.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

Dal fry

Ingredients:

1 cup Toor dal

2-1/2 cups Water

1 tsp Salt

1/4 tsp Turmeric

3 tbs Ghee

1 cup Chopped tomatoes

1/2 tsp Cumin seeds

1/2 tsp Mustard Seeds

2 Bay Leaf

1 tbs chopped Green Chilli

2 tsp shredded Ginger

2 tbs Cilantro

1/2 tsp Red Pepper

1/2 tsp Salt

1 tsp Sugar

1/4 tsp Garam Masala

Instructions:

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.

Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.

In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.

Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.

Add cilantro and garam masala cook for about one minute.

Pour the seasoning over dal mix it well and cook for another minute.

Serve with Naan.

Image: Audio Instructions: https://cdn.satellite.earth/864052580218dca4501646e0dd027a748510df7bb5316015e398ed540025b694.mp3

Burek

Ingredients:

1 Packet Filo Pastry

150g Minced Beef

150g Onion

40g Oil

Dash Salt

Dash Pepper

Instructions:

Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.

Image: Audio Instructions: https://cdn.satellite.earth/cb68a0ffa21a84852f86b0302dac701d2c1575ead1dcd7cdf5b1cb105196c224.mp3

Timbits

Ingredients:

2 cups Flour

1/3 cup Sugar

3 tsp Baking Powder

½ tsp Salt

1 beaten Egg

¾ cup Milk

3 tbs Oil

for frying Oil

garnish Icing Sugar

Instructions:

Sift together dry ingredients.

Mix together wet ingredients and incorporate into dry. Stir until smooth.

Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.

Remove and drain.

Roll in cinnamon sugar while still warm and serve.

Image: Audio Instructions: https://cdn.satellite.earth/567396eece763f7870588845c06e8abb20fce207844005b8c58aab1c343de60d.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

Shawarma

Ingredients:

1 kg Chicken Thighs

1 tbs Coriander

1 tbs Cumin

1 tbs Cardamom

1 tsp Cayenne Pepper

2 tsp Paprika

2 tbs Lemon Juice

3 tbs Olive Oil

1 cup Greek Yogurt

1 Garlic Clove

1 tsp Cumin

Splash Lemon Juice

Sliced Lettuce

Sliced Tomato

6 Pita Bread

Instructions:

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/476558351f9bb8452cb7dd804b73371dea4452a5c026130edf16e2620d456255.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

Big Mac

Ingredients:

400g Minced Beef

2 tbs Olive Oil

2 Sesame Seed Burger Buns

Chopped Onion

1/4 Iceberg Lettuce

2 sliced Cheese

2 large Dill Pickles

1 cup Mayonnaise

2 tsp White Wine Vinegar

Pinch Pepper

2 tsp Mustard

1 1/2 tsp Onion Salt

1 1/2 tsp Garlic Powder

1/2 tsp Paprika

Instructions:

For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.

2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.

3. Carefully slice each burger bun into three acrossways, then lightly toast.

4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.

5. After waiting half an hour for your food to settle, go for a jog.

Image: Audio Instructions: https://cdn.satellite.earth/a63e3bcddf9fc73f64a8818a15605470ed0fa048b4a15baa00c569579b410d5a.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

Dal fry

Ingredients:

1 cup Toor dal

2-1/2 cups Water

1 tsp Salt

1/4 tsp Turmeric

3 tbs Ghee

1 cup Chopped tomatoes

1/2 tsp Cumin seeds

1/2 tsp Mustard Seeds

2 Bay Leaf

1 tbs chopped Green Chilli

2 tsp shredded Ginger

2 tbs Cilantro

1/2 tsp Red Pepper

1/2 tsp Salt

1 tsp Sugar

1/4 tsp Garam Masala

Instructions:

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.

Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.

In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.

Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.

Add cilantro and garam masala cook for about one minute.

Pour the seasoning over dal mix it well and cook for another minute.

Serve with Naan.

Image: Audio Instructions: https://cdn.satellite.earth/864052580218dca4501646e0dd027a748510df7bb5316015e398ed540025b694.mp3

Shawarma

Ingredients:

1 kg Chicken Thighs

1 tbs Coriander

1 tbs Cumin

1 tbs Cardamom

1 tsp Cayenne Pepper

2 tsp Paprika

2 tbs Lemon Juice

3 tbs Olive Oil

1 cup Greek Yogurt

1 Garlic Clove

1 tsp Cumin

Splash Lemon Juice

Sliced Lettuce

Sliced Tomato

6 Pita Bread

Instructions:

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/476558351f9bb8452cb7dd804b73371dea4452a5c026130edf16e2620d456255.mp3

Flamiche

Ingredients:

75g Butter

1kg Leek

½ tsp Salt

300ml Creme Fraiche

1 Egg

3 Egg Yolks

¼ teaspoon Nutmeg

225g Plain Flour

½ tsp Salt

60g Butter

60g Lard

50g Cheddar Cheese

2 tbs Water

Instructions:

For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.

02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.

03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.

04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.

Image: Audio Instructions: https://cdn.satellite.earth/a8192b32f77f1fe9c781b27dd972d8e6b1021120189639e3b9bbff520720200f.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

Stamppot

Ingredients:

1.5kg Potatoes

2 leaves Bay Leaf

2 Shallots

3 tbs Butter

750g Kale

2 Sausages

500ml Milk

Grated Nutmeg

Pinch Salt

Pinch Pepper

Instructions:

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.

If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.

Peel and chop the shallots.

In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.

Warm the milk on the stove or in the microwave.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.

Mix the cooked curly kale through the cooked mashed potato mixture.

Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.

Serve and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/99f4341021f327faad0a9b8d054bd83a8c479c6d7e91c46caef86ec29d5dbd00.mp3

Bistek

Ingredients:

1 lb Beef

5 tablespoons Soy Sauce

1 Lemon

3 cloves Garlic

3 parts Onion

4 tbs Olive Oil

1 cup Water

1 pinch Salt

Instructions:

0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result

1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside

2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside

3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.

4. Pour the remaining marinade and water. Bring to a boil.

5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.

6. Season with ground black pepper and salt as needed. Top with pan-fried onions.

7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/f384e8eadea73383c16c6f98872f7b7dfbc05071f199384a56eabb09bc5bce7f.mp3

Roti john

Ingredients:

1/4 lb Minced Beef

1 Onion

3 Eggs

1 tbs Chilli

1/2 Baguette

To taste Salt

To taste Pepper

Top Mayonnaise

Instructions:

Mix all the ingredients in a bowl.

Heat a pan or griddle with a little vegetable oil.

Pour the mixture onto the pan and place a piece of open-faced baguette on top.

Press on the bread with a spatula and grill for 2 minutes.

Turn the bread over to make it a little crispy.

Remove from pan and cut the bread into small portions.

Add mayonnaise and/or Sambal before cutting the sandwich (optional).

Image: Audio Instructions: https://cdn.satellite.earth/59f5d36e15950cf3bdb2933f84bbf9ad50d6064021eae1f8dc126434ae80b95a.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

Pancakes

Ingredients:

100g Flour

2 large Eggs

300ml Milk

1 tbls Sunflower Oil

to serve Sugar

to serve Raspberries

to serve Blueberries

Instructions:

Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Image: Audio Instructions: https://cdn.satellite.earth/1d3fd07161862485402676060573bebcba5dbe0fb52a855e955efbb31f4078e4.mp3