Norman’s Butterflied Leg of Lamb with Lively Salsa

My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.

Chow Down Chicken Noodles

This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.

Exotic Fruit Salad With Aromatic Syrup

It can be tricky to find a dessert to finish off an Asian meal. Fresh exotic fruit is the ideal choice, but sometimes we want a little decadent touch. This delicious syrup is heavenly, my students go gaga over it. Make extra and keep in a clean screw top jar in the fridge for 2 weeks. Heat up and serve with vanilla ice cream - delish! The ish factor are the aromatic spices and lime juice used in the syrup.

Cheesy Stuffed Mushrooms

Friends coming over?

Monica's Magic Molten Chocolate Pudding

This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Some of the solid ingredients are measured by volume in millilitres, so use your measuring spoons for small amounts and your measuring jug for larger quantitites.

'Boerewors' Sausage and Pumpkin Bake

Boerewors is a traditional South African sausage made from beef or lamb and flavoured with special blends of herbs and spices. I like my boerewors quite spicy with loads of coriander and white pepper. You can make it for the rest of the year using butternut squash instead of Halloween pumpkin

Tremaine’s West Coast Crayfish with Curried Citrus Butter

English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.

Oaty pancakes

I never reallly enjoyed porridge until I moved to Ireland, now I love it for breakfast with fruit and yoghurt. The Irish soil and climate produces highly nutritious, good quality oats. The grains fluff up really well and have a lovely texture, not boarding school gloop

Aubergine and Coconut Curry

From: The Afternoon Show

Try this flavoursome and healthy vegetarian curry.

Moreish muesli bars

Muesli bars or flapjacks can be a great breakfast on the run or lunchbox treat. Unfortunately most shop-bought versions are very high in sugar and saturated fats. I have created this recipe to use less sugar and more natural sweeteners like dried apricots, cranberries and ground cinnamon. Uses heart healthy fats from Flora, pumpkin seeds and sunflower seeds. Oat flakes, rich in B vitamins and cholesterol lowering fibre, make up the base of the bars. Whip up a batch of these super delicious and moreish muesli bars for a lunchbox treat to look forward to!




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