Heat oil in a large pan and add onion or celery, cook slowly for a few minutes

Add garlic, ginger, cumin, trimeric and mustard seeds and cook for a further minute.

Add stock cubes and a large splash of water (don’t drown it) and stir till stock is dissolved

Stir in potatoes and chick peas until coated

Cover and cook for 8 to 10 mins

Check potatoes are ready (not too soft and mushy and not too hard) then add the spinach leave and let them wilt.

Take off the heat and serve with pilau rice poppadoms and naan bread

Boil the kettle

Chop onion or celery and put in pan with olive oil, stir so it’s coated.

Chop mushrooms and garlic

Put the pan with the onion or celery on a gentle heat stirring occasionally and cook for a few minutes.

Add the mushroom and garlic stirring vigorously until softened

Add the curry paste and turmeric and stir in till it’s a big stodgy lump

Add one stock cube and a little water and stir in till the stock is dissolved and the ingredients have a gloopy consistency.

Season lightly with salt and go a bit heavier with the pepper

Add the 850ml of water and the remaining stock cubes. Stir in until the stock cubes have dissolved.

Rinse the green lentils and place in the pan, set timer for 20 mins

When there is 10 mins to go, add the frozen veg.

At the end of 20 mins, add the entire bag of spinach and fold in until limp.

Server with pilau rice and naan bread

Chop onion or celery and put in pan with olive oil and cook slowly for 5 minutes.

Add mushroom, garlic, chilli, raise the temperature and cook till soft and tender

Add curry paste and curry power and stir in thoroughly till all mixed in

Add stock and coconut milk, brown sugar and squirt of lemon juice

Turn up temperature till just bubbling and then turn down temperature and leave to cook slowly for 10 mins.

Add chick peas, lentils and frozen veg – turn up temperature slightly to further heat the dish that would have been cooled by the new ingredient – cook for further 10 mins.

Add bag of spinach and stir in till wilted

Add optional chicken and stir till coated and warmed.

Serve with rice, bread and poppadoms

Boil kettle and put big pot of water on the cooker to boil for the pasta

Chop onion and put in pan with olive oil and balsamic vinegar, stir and allow to marinate while you prepare the rest of the ingredients.

Chop the mushroom and the garlic finely and once the onion is translucent, add to the pan (you probably need to add some more olive oil as the mushrooms soak up any liquid almost instantly.

Add chilli flakes and stir in thoroughly so the ingredients are coated.

Add tomato puree and stir in thoroughly

Add stock cubes and a splash of water from the kettle. Keep stirring until there is a gloopy dollop in the pan, not too runny but not too thick. Add more water if required.

Add tin of chopped tomatoes and stir thoroughly.

Season lightly with salt and pepper

Add half the jar of pesto sauce and stir in thoroughly and allow the ingredients to simmer slowly while the pasta pot boils

When the pasta water is boiling, add the pasta (2-3 oz per person depending how hungry you are).

When there is 5 minutes left for the pasta to boil, add in the tub of double cream (or 2 dollops of Philly) and stir in thoroughly.

When the pasta is boiled drain and put 2 serving spoons of water from the pasta pot into the sauce mix (this makes it more creamy and scrumptious).

Add the optional rocket to the sauce and stir in till wilted

Add the pasta to the sauce and combine.

Serve with a light seasonal salad and parmesan. Some fresh foccia to wipe your plate with afterwards is desirable!

Heat the oil in a small pan and add the garlic, cabbage and tomato.

Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes.

Finish by adding the parsley to serve.

Boil kettle

Chop onion and put in pan with olive oil and red wine vinegar, stir and allow to marinate while you prepare the rest of the ingredients.

Chop the optional mushrooms and the garlic finely and once the onion is translucent, add to the pan (you probably need to add some more olive oil as the mushrooms soak up any liquid almost instantly.

Add paprika, cinnamon and chilli flakes and stir in thoroughly so the ingredients are coated.

Season lightly with salt and go a bit heavier with pepper

Add tomato puree and stir in thoroughly

Add stock cubes and a splash of water from the kettle. Keep stirring until there is a gloopy dollop in the pan, not too runny but not too thick. Add more water if required.

Add tin of chopped tomatoes and stir thoroughly.

Rinse lentils in a sieve and add to the pan stirring thoroughly. Heat should be medium/low (don’t over-heat and needs 25 minutes.

Be attentive and stir frequently or the lentils will stick to the bottom. Add water from the kettle gradually as the lentils will absorb the water – add in small amounts, don’t drown the dish, just enough to keep it loose but not sloppy. If it’s too sloppy it’ll be like gravy on the plate!

Add rice to boil depending on cooking time (RTFM!).

With 10 minutes to go, add the chick peas (empty into a sieve first and rinse before adding) and the frozen vegetables

At the end of the 25 minutes, stir in some rocket (or spinach) until it goes limp, for colour and flavour.

Serve with rice and/or bread and a light salad.

Boil kettle

Put stock cube in measuring jug and add 200ml boiled water.

Finely chop garlic and place in sauce pan with huge dollop of olive oil

Add cumin, paprika, cinnamon and lemon juice and mix it up so it’s a bit gloopy (add more oil if necessary)

Put on a medium heat for approximately 1 minute until it sizzles.

Add the stock and raise the heat until it just bubbles

Take the pan off the heat.

Add the couscous and swirl around until it is all covered in the liquid.

Cover with a lid and leave for 6 minutes.

Fluff up with a fork and serve in a bowl.

Add a handful of raisins or sultanas if you’re feeling exotic!

Add onion/celery to a large pan with big dollop of olive oil and some white wine vinegar and simmer on a gentle heat

Add courgettes, potato and garlic and allow to sweat while stirring for a few minutes

Add salt and pepper to taste and the nutmeg

Add the stock and bring to the boil

Cover and simmer on a low heat for 20 minutes until the ingredients are soft and pulpy

Either put through a blender, or stir with a sharp knife to blend manually.

Add the cheese and stir in thoroughly.

Serve with salad and crusty white bread

Dry fry cumin seeds for about 20 secs in a wok

Add half the oil and stir-fry for about 1 min until browned, then tip on to a plate

Add rest of the oil to the wok and stir fry pepper and chilli for a couple of minutes

Stir in the curry paste, tomatoes and coconut cream with about 200ml boiled water

Simmer for about 5 mins.

Add the lam and coriander until the lamb is cooked through

Add spinach, stir in till wilted.

Serve with rice.

Peel and finely chop the red onion

Heat a large pot with a lid with drizzle of olive oil over a medium heat

Once hot, add the red onion and salt to taste and 1tsp brown sugar

Boil the kettle

Slice the olives, grate the cheese and peel, crush and finely chop the garlic

Add 500ml boiled water to the soften onions and crumble in the vegetable stock club

Increase the heat to high and bring to the boil

Once the stock is boiling, reduce the heat to medium and add the linguine (push it in with a wooden spoon

Add the chopped tomatoes, garlic, capers, olives and chilli flakes

Add 2 tbsp olive oil and a generous amount of black pepper (some white wine too if you’re feeling fancy)

Cover with the lid and cook for 5-8 mins or until the linguine is cooked (keep checking the pan and stir if the pasta gets stuck to the bottom)

Chop the chives finely

Remove pot from the heat and add the half the chopped chives and half the grated cheese

Serve and offer the remaining chives and cheese on the table for diners to add to taste

Cook the sausages and set aside.

Meanwhile, add the onions to a large pan with a big splodge of olive oil and a little red wine, mix an allow to marinate

Cook for a few minutes until softened

Add curry powder, salt and pepper and mix in thoroughly (add more olive oil if it’s too dry, it should be a little gloopy)

Add the rice and mix in thoroughly so that the rice is coated.

Add the chopped tomatoes and mix in thoroughly

Add water so that the mixture is covered and stir

Raise temperature to boil until the mixture is bubbling.

Cover with the lid and lower the temperature

Brown rice can take up to 40 minutes to cook like this, white rice maybe only 20 minutes.

10 minutes before the rice is cooked, slice up and sausages and add to the pot.

Can also add a little frozen mixed veg or rocket to give some colour contrast.

Serve with grated cheese and optional side salad, or even baked beans!

Chop the onion and put in a pot with olive oil and an optional splash of red wine

Crush and finely chop the garlic

Chop the fresh tomatoes with a sharp knife so they are a big mushy lump

Finely chop the mushrooms

Gently heat the onion till it’s softened.

Add the mushrooms and fry adding more oil if necessary

Add the tomatoes and stir continuously until they are liquid.

Add the pesto sauce, salt and pepper to taste and stir thoroughly.

Heat gently

In the meantime cook the fresh pasta according to the instructions on the packet.

When heated drain and add the pasta to the sauce.

Add a little of the pasta water and stir in thoroughly to add a creamier texture

Serve with salad, olive, sun-dried tomatoes and olive bread drizzled with olive oil!