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
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
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
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
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
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
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
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
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
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
Lasagne
Ingredients:
1 tblsp Olive Oil
2 Bacon
1 finely chopped Onion
1 Stick Celery
1 medium Carrots
2 cloves chopped Garlic
500g Minced Beef
1 tbls Tomato Puree
800g Chopped Tomatoes
1 tblsp Honey
500g Lasagne Sheets
400ml Creme Fraiche
125g Mozzarella Balls
50g Parmesan Cheese
Topping Basil Leaves
Instructions:
Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.
Image: 
Audio Instructions: https://cdn.satellite.earth/291c6dcc5a09aa3bc52b2a8cdc5fd703b4ff2380b69d4494ddfb1dd77e23262e.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
Lasagne
Ingredients:
1 tblsp Olive Oil
2 Bacon
1 finely chopped Onion
1 Stick Celery
1 medium Carrots
2 cloves chopped Garlic
500g Minced Beef
1 tbls Tomato Puree
800g Chopped Tomatoes
1 tblsp Honey
500g Lasagne Sheets
400ml Creme Fraiche
125g Mozzarella Balls
50g Parmesan Cheese
Topping Basil Leaves
Instructions:
Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.
Image: Audio Instructions: https://cdn.satellite.earth/291c6dcc5a09aa3bc52b2a8cdc5fd703b4ff2380b69d4494ddfb1dd77e23262e.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
Ribollita
Ingredients:
5 tablespoons Olive Oil
1 chopped Onion
1 chopped Carrots
1 stalk chopped Celery
1 tablespoon minced Garlic
2 cups Cannellini Beans
1 Canned tomatoes
4 cups Water
1 fresh sprig Rosemary
1 fresh sprig Thyme
1 pound chopped Kale
4 thick slices Wholegrain Bread
1 thinly sliced Red Onions
½ cup freshly grated Parmesan
Instructions:
Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
Image: 
Audio Instructions: https://cdn.satellite.earth/3d24407fad359968a1d807d151cf2a6ee3818f533f6f7d99a88a09f8cb63ea35.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/66a08794765a8feb7934cd2c210da30790e1fb993d92d0aa46654b591ca9264c.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/66a08794765a8feb7934cd2c210da30790e1fb993d92d0aa46654b591ca9264c.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/87db888b8b27d4e79fe47b8d2d80bb1e57fe529f4720b63be6b53ee2a521228e.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/a84abeec5b86fe8481ae712b6ee9d980e1c2266b840459c84a0e4bba92a8c526.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