Peel the beetroot & roughly dice into 1cm cubes, set half the beetroot to one side in a large bowl.  Put the rest of the beetroot in an oven tray with the brown sugar & red onion, drizzle with olive oil & roast for 15 minutes then set aside to cool slightly.

Peel & core the apples & dice with the raw beetroot.  When the cooked beetroot has cooled to room temperature, mix with the apple and raw beetroot & add the apple juice & vinegar.  Blend the mixture in a blender until smooth & chill in the fridge until cold.

Serve withy lots of crumbled goats cheese on top.

In a sauce pan gently heat the sugar, cream, milk & lemongrass until it starts to boil.  In the meantime, soak the gelatin in cold waqter until soft then drain.

Whisk the softened gelatin into the boiling cream mixture & set aside to cool slightly.  Once the mixture has cooled slightly, pour it through a fine sieve into a pouring jug and pour into moulds or glasses & refrigerate overnight.

Peel & dice the pineapple & mix with the shredded mint, keep in the fridge until needed.

Turn out the panna cottas & spoon over the pineapple salad & serve.

Thinly slice the onions & crush the garlic.  Fry in a large sauce pan with the dried spices until the onions have softened (approx 20mins).

Dice the aubergines into 1cm cubes & add to the pan with the lime leaves and cook for a further 30 mins, adding water to keep the mixture moist.

Finely chop the corriander and add to the pan followed by the cooked chickpeas and coconut milk and simmer for 20 mins.

Finally add the almonds and spinach and remove the lime leaves.  Cook for a further 5 minutes and simply serve with boiled rice or nann bread.

Dice the belly pork into 3cm squares & fry in a large saucepan until lightly browned.  Add the fennel, onion, garlic, chorizo & saffron & stir continuously for 20minutes then add the tomatoes and continue to stir for a further 5 minutes.  Add the pernod & white wine & reduce on a medium heat until the liquid has haved.  Pour in the stock & simmer for approx 2 hours uncovered until it has reduced by 2 thirds.  Finally add the prawns & mussells 3-4 minutes before serving.  Finish with the fresh parsley & butter, stir & serve.

Drain & wash the beans & prepare the other ingredients as above.  Using a little olive oil fry the ginger, chilli, garlic, onion, leek & half the coriander in a large saucepan until softened (10-15mins).  Add the soaked beans and stir.  Cover with the stock and simmer for approx 1hr or until the beans are soft.  Stir in the cream.  Blend in a food processor & season generously with salt & pepper & lime juice.  The soup can now be served as it is or strained through a sieve if you prefer.

• 1 k diced beef (shin or braising steak)
• 8 tomatoes
• 1 medium red chilli
• 2 large red onions
• 1 handfull of fresh basil (picked)
• 1 handfull fresh parsley (picked)
• 1 handfull fresh mint (picked)
• 2 red peppers
• 1 bottle of red wine
• 1 bulb of garlic (peeled & crushed)
• 1 ltr of beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp cinnamon

Fry the beef with the sliced onions, garlic & dried spices in a little oil until well browned.  Add the red wine & stock.  Simmer for 2 hours uncovered.  When the meat is tender & the stock has reduced by 2/3rds, add the finely sliced chilli, rough chopped tomato, red pepper & shredded herbs.  Simmer for a further 30mins to thicken.  Season well & simply serve with warm crcrusty bread.

• 12oz of cooking chocolate (dark)
• 6oz unsaltted butter
• 6 beaten eggs
• 18oz of brown sugar
• 9oz of plain flour
• 6oz of milk chocolate chips
• 6oz of white chocolate chips
• pinch of baking powder

Melt the dark chocolate and butter in a heat proof bowl over boiling water. Beat together the eggs and brown sugar then fold into the flour.

Fold the chocolate and butter mixture into the sugar, egg and flour along with the rest of the ingredients. Pour the mixture into a lined baking tray and bake at 160°C (gas mark 4) for 35 – 40 mins. Allow to cool and then portion into slices and serve warm or cold.

Iced raspberry parfait

• 4 egg yolks
• 65g caster sugar
• 250ml whipped cream
• 250ml raspberries (pureed in food processor)

Heat the sugar in a saucepan with 2 tablespoons of cold water until dissolved and boiling Vigorously whisk the egg yolks whilst slowly adding the hot sugar mixture until it forms soft peaks and is cool. Simply fold all the ingredients together and pour into moulds. Freeze overnight then serve with warm fudge brownie and fresh raspberries.