Macaroni Salad

Ingredients

4 cup elbow macaroni, uncooked

1 cup mayonnaise

1⁄4 cup distilled white vinegar

2⁄3 cup white sugar

2 1⁄2 tbsp prepared yellow mustard

1 1⁄2 tsp salt

1⁄2 tsp ground black pepper

1 large onion, chopped

2 stalk celery, chopped

1 green bell pepper, seeded and chopped

1⁄4 cup carrot, grated (optional)

2 tbsp pimentos, chopped (optional)

Directions

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together mayonnaise, vinegar, sugar, mustard, salt, and pepper. Stir in onion, celery, green pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Risotto Primavera

Ingredients

2 tbsp olive oil

2 oz leek

1⁄4 onion

1 cup arborio rice

2 1⁄2 cup chicken stock

1 tbsp unsalted butter

1 oz parmesan cheese

1⁄2 red bell pepper

1⁄2 green bell pepper

1 zucchini

Directions

1. Heat chicken stock in saucepan over medium heat just until hot. While stock is warming, heat half of the olive oil in a large saucepan. Saute leeks and onion just until onion is soft, about three minutes. Add rice and coat with oil.
2. Add stock a little at a time, just enough to cover the rice at any given time, and stir constantly. Continue adding stock and cooking until rice is al dente and creamy.
3. Add butter and Parmesan. Season to taste with salt and pepper and keep warm. Heat remaining olive oil over medium high heat and saute peppers and zucchini briefly. Serve immediately over risotto.

Spaghetti Bolognese

Ingredients

1 large or 2 small onion, cut into 1 inch dice

2 large carrots, cut into 1/2 inch dice

3 stalk celery, cut into 1 inch dice

4 clove garlic

1 extra-virgin olive oil, as needed

3 lb ground chuck, brisket, or round or a combination

1 kosher salt, to taste

2 cup tomato paste

3 cup hearty red wine

1 water, as needed

3 bay leaves

1 bunch thyme, tied in a bundle

1 lb spaghetti

1⁄2 cup parmigiano-reggiano cheese, grated

1 high quality extra-virgin olive oil, for finishing

Directions

1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. Place a large pan over medium heat and coat with olive oil. Add pureed vegetables and season generously with salt. Bring the pan to medium-high heat and cook the vegetables until all of the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
2. Add ground beef and season again generously with salt. Brown the meat well and cook for another 15 to 20 minutes.
3. Add tomato paste and cook until browned, about 4 to 5 minutes. Add red wine and cook until the wine has reduced by half, another 4 to 5 minutes.
4. Add water to the pan about 1 inch above the meat. Add bay leaves and thyme, then stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates, gradually add more, about 2 to 3 cups at a time. Be generous about adding water during the cooking process, any extra can always be cooked out. This is a game of reduce and add more water. This is where big rich flavors develop. Do not add all of the water in the beginning, otherwise it will be a boiled meat sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season with salt, if needed. Simmer for 3 1/2 to 4 hours.
5. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Generously salt the pasta water, otherwise the completed dish will always taste under seasoned no matter how good the sauce is. When the water is at a rolling boil, add spaghetti and cook for 1 minute less than the package directions. Reserve 1/2 cup of the pasta cooking water.
6. While the pasta is cooking, remove 1/2 of the sauce from the pot and reserve. Drain pasta, add it to the pot with the remaining sauce, and stir or toss the pasta to coat. Add some reserved sauce if needed to make it about an even ratio between pasta and sauce. Add reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and sprinkle with parmigiano-reggiano cheese and drizzle with high quality finishing olive oil. Toss or stir vigorously. Divide pasta and sauce into serving bowls or one big pasta bowl. Top with remaining grated parmigiano-reggiano cheese. Serve immediately.

Fried Chicken

Ingredients

4 cups  buttermilk
2 tablespoons hot sauce
10 pieces bone-in chicken (white and dark meat)
1 cup  plain flour
1 cup  panko (japanese breadcrumbs)
1 tablespoon salt, plus more for sprinkling
2 teaspoons freshly ground black pepper
Peanut oil, for frying

Method

1. Whisk together the buttermilk and hot sauce in a large bowl. Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight.
2. Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine. Set aside. Whisk the flour together with the panko, salt and pepper. One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading. Set the breaded chicken back on the rack and set aside.
3. Preheat the oven to 175°C.
4. Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot. Heat over medium-high heat until the oil registers 175°C on a thermometer.
5. Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely. The chicken should be cooked to a deep golden brown and an internal temperature of 75°C, about 10 minutes for wings and 12 minutes for breasts, thighs and legs.
6. After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through. When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease. Let cool for about 10 minutes before serving.

Classic American Grilled Cheese

Ingredients

• 8 slices country white bread
• 4 slices white American cheese (cheese slices)
• 4 slices yellow American cheese (cheese slices)
• Salted butter, softened

Method

1. Preheat the griddle to medium heat.Build the sandwiches with 1 slice of white cheese on 4 pieces of bread and 1 slice of yellow cheese on the other 4 slices of bread. Close the sandwiches and butter both sides. Place on the griddle, cover with a metal bowl and let the sandwiches get a nice golden brown, 3 to 4 minutes. Flip the sandwiches, cover again with the metal bowl and cook until the cheese is melted and the sandwiches are golden brown, another 3 to 4 minutes.

2. Using 4 descending sizes of star shaped cookie cutters, punch stars out of the sandwiches. Place on top of Roasted Tomato Bisque from large to small.

Beetroot and Feta Cheese Salad

Ingredients

• 8 medium beetroot, washed and stems removed
• 1 red onion, finely diced
• 150g feta cheese, roughly crumbled
• 50g roasted pine or pistachio nuts
• 2 baby spring onions, finely sliced

For the Dressing:

• 80ml mayonnaise
• 80ml chutney
• 4 tsp balsamic vinegar,

Method

1. Cook the beetroot in water for 15-20 minutes until cooked. Removed from heat and rinse in cold running water. Rub hands with oil, to prevent staining skin, and peel off the skin and leave to cool completely.
2. Cube or slice the beet and mix with the onion. Mix with the dressing ingredients together and mix with the beet and onion mixture. Place onto serving platter.

3. Top with feta cheese, roasted nuts and spring onion and serve or chill in the fridge until needed.

7 Colour Rice

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 250g smoked bacon
• chopped,1 red pepper, diced,1 green pepper, diced,1 yellow pepper, diced,1 tbsp, heaped, mild curry powder ,400g cooked basmati rice,2 tbsp fresh thyme, removed from stem, chopped,Salt and freshly ground black pepper,

Method

1. Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.
2. Add the bacon and cook until slightly crispy.
3. Add the peppers and cook for another 2 minutes or until just starting to soften.
4. Add the curry powder and cook for a further 30 seconds or so.
5. Add the rice and thyme and stir until combined.
6. Season to taste and keep warm, cover with foil or a lid until serving time.

Chicken Curry

Ingredients

• 400g tin chopped tomatoes ,
• 2 tablespoons plus 1 teaspoon red wine vinegar ,
• 1 tablespoon plain flour ,
• 1 tablespoon tomato puree,
• 2 teaspoons garam masala ,
• One 1-inch piece fresh ginger, peeled and cut into pieces ,
• 2 cloves garlic, halved ,
• Salt and freshly ground black pepper,
• 450g red skinned potatoes, cut into 1/2-inch pieces,
• 1kg chicken thighs, skin removed and discarded (about 8 thighs) ,
• 150g baby spinach ,
• 2 tablespoons chopped fresh coriander, plus extra for garnish ,

Method

1. Combine the tomatoes with their juices, 2 tablespoons vinegar, flour, tomato paste, 1 teaspoon garam masala, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in the carafe of a blender or in a food processor. Puree until well blended and only slightly chunky. Set aside.

2. Spread the potatoes in the bottom of a 5-to-6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon garam masala, 1/4 teaspoon salt and 1/4 teaspoon pepper and lay over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 3 1/2 to 4 hours or low for 6 to 7 hours.

3. Uncover the slow cooker and stir in the baby spinach until wilted, about 1 minute. Let the curry stand, uncovered, for 10 to 15 minutes to allow the sauce to thicken a bit. Add the remaining 1 teaspoon vinegar and chopped coriander and season with additional salt and pepper. Serve with additional coriander for garnish, with bread on the side for scooping up the sauce, chutney and/or Greek yoghurt.

Grilled Tomato and Cheese

Ingredients

• 1 large or 2 medium heirloom or beefsteak tomatoes
• Salt
• Eight 1/3- to 1/2-inch-thick slices Pullman bread
• 12 slices sharp Cheddar or American cheese
• 6 tablespoons cultured butter, softened

Method

1. Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
2. Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
3. Place 2 sandwiches into a nonstick medium frying pan over medium heat. Cover the frying pan with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Chicken and Ham Hock Pie

Ingredients

• 2 large ham hocks,
• 1 medium onion, chopped,
• 1 celery stick, chopped,
• 1 carrot, chopped,
• 1 handful of thyme,
• 1 tsp black treacle,
• Salt, black pepper (medium coarse ground) and thyme, to season,
• 6-8 boneless, skinless chicken thighs
• 260g plain flour,
• Pinch of salt,
• 175g lard or butter,
• 200ml water,
• Small amount of softened butter,

Method

1. Place the ham hocks in a large saucepan and cover with cold water. Bring to the boil and skim any scum off the surface.
2. Reduce heat to a gentle simmer and add the chopped vegetables, a teaspoon of chopped thyme and the black treacle. The treacle will take some of the saltiness out of the ham and give the stock a wonderful rich color. Simmer for 2-3 hours or until the meat is just starting to fall off the bones.
3. Remove the meat from the pan and allow it to cool. Strain the remaining stock into a clean pan and return to the boil until it has reduced by a third, then take the pan off the heat and leave to cool. This will become the jelly for the pie later on.
4. Pick the meat from the ham hock removing any fat and muscle. Flake the meat into a bowl and season with coarse black pepper and the freshly chopped thyme to your taste. Remember this is a cold pie so pepper will really bring out flavor once rested and chilled. Hocks can be very salty so do taste before adding any extra salt.
5. Next place the chicken between two pieces of cling-film and batter out with a rolling pin to tenderise and season with salt & pepper.
6. Preheat the oven to 180°C.
7. Mix the flour and salt in a bowl making a well in the center. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave for ten minutes until cool enough to handle.
8. Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a similarly lined and greased baking tray.
9. Take two thirds of the dough and, on a lightly floured table, roll it into a circle large enough to line the base and sides of the pie ring and overlap the edge. Place the pastry into the pie ring, carefully pressing into the corners, allowing the pastry to just hang over the edge. Roll the remaining pastry into a circle for the lid.
10. Cover the bottom of the pie with a layer of ham, then a layer of chicken. Repeat this again until the pie is filled. Brush the pie edges with egg wash and place the lid on top.
11. Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife removing any overhanging pastry.
12. Brush the top of the pie with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Refrigerate for 2-3 hours.
13. When the pie is cold, fill any holes in the pastry with softened butter so that the jelly doesn't escape. Take the jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set.

Bacon, Egg and Maple Cheese Sandwich

Ingredients

• 6 slices thick-sliced bacon
• 2 tablespoons maple syrup
• 7 tablespoons unsalted butter, softened
• 4 large eggs
• 9 slices Cheddar (about 7 ounces), one of them quartered
• Eight 1/3- to 1/2-inch-thick slices brioche bread

Method

1. Preheat the oven to 190°C. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

2. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

4. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

5. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Baked Penne with Roasted Vegetables

Ingredients

• 2 red peppers, cored and cut into 2cm wide strips
• 2 courgettes, quartered lengthwise and cut into 2cm cubes
• 2 summer squash, quartered lengthwise and cut into 2cm cubes
• 4 button mushrooms, halved,
• 1 yellow onion, peeled and sliced into 2cm strips,
• 4 tbsp extra-virgin olive oil,
• 1 tsp salt, divided,
• 1 tsp freshly ground black pepper, divided,1 tbsp.
• dried Italian herb mix or herbs de Provence,
• 500g penne pasta,
• 120g grated fontina cheese,
• 750ml marinara sauce (store bought or homemade),
• 60g grated smoked mozzarella,
• 220g frozen peas, thawed,
• 30g grated Parmesan, plus 30g for topping,
• 30g butter, cut into small pieces,

Method

1) Preheat the oven to 220°C/gas mark8. 2) On a baking sheet, toss the peppers, courgettes, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. 3) Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. 4) In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. 5) Pour the pasta into a greased 23-cm by 33-cm pan. Top with the remaining 30g Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

The Ultimate Cheeseburger

Ingredients

250g minced beef,
For the assembly and serving: (per burger),

• Brioche buns,
• 1 American cheese slice,
• 2 cheese slices,
• Lettuce,
• Gherkin,
• Mayonnaise,
• Salt and pepper to taste,

For the ketchup:,

• 400g chopped tinned tomatoes,
• 3 cloves of garlic,
• 1 banana shallot, sliced,
• 1 tablespoons
• Worcestershire sauce,
• 2 tablespoons maple syrup,

For the onion rings:,

• 100g plain flour,
• 2 teaspoons dried yeast,
• 150ml lager,
• Pinch of salt,
• 2 large onions,
• Oil for frying,

Method

1. For the ketchup, put a pan on the heat, add some olive oil. Finely dice a shallot. Put into the pan and sweat them off. Finely chop some garlic, add some salt to use as an abrasive and purée the garlic, add to the pan. Once softened, add some tinned tomatoes, Worcestershire sauce and maple syrup then break up the tomatoes and allow to reduce & thicken for 30-40 minutes. Once reduced begin with the onion rings.

2. For the batter, in a bowl put some plain flour, yeast and salt and whisk to get rid of any lumps. Pour in the lager a bit at a time and whisk until you have no lumps then rest for an hour. Take the top off the onion and cut thick rings, push the middle out, put onto a tray. Get the rested batter, whisk it to ensure there are no lumps. Dust the onions with flour, mix and drop into the batter and coat them.

3. Take them to the pre-heated fryer at 170°C, carefully drop them in one at a time, keep them moving. After 4-5 minutes take them out of the fryer onto a tray covered in kitchen roll and allow to rest. For the burger take your beef, mould it to the right size/shape touching as little as possible. Oil your hands, not the griddle and coat the burgers in oil. Place them away from you onto the griddle. Sprinkle with salt and pepper. After about two minutes turns them over and season the other side.

4. Take two slices of cheese and lay over the burger and lay another burger on top. Then lay over a slice of American burger cheese. Steam it inside by spraying the griddle with water and putting a saucepan over the top. Take the burger off the heat and rest.

5. Take a bun, cut in half, brush it with melted butter and put onto the griddle and toast for a couple of seconds.To build the burger, first spread mayonnaise on the top bun, lay on some lettuce, then spread some of the ketchup on the bottom bun. Lift the burger onto it and lay some sliced gherkin on the burger and put the bun lid on.

6. On a board, put the remaining ketchup into a small bowl, then place some onion rings on the board and finally put the burger onto the board.

Surf and Turf

Ingredients

• 200ml sweet soy sauce (ketjap manis)
• 200g sticky dark brown sugar
• 90ml olive oil
• 120g ginger, peeled and roughly sliced
• 10 cloves garlic, peeled
• 3 tbsp tomato purée
• 500ml warm water
• Juice and grated rind of 1 lemon
• 4 tbsp fresh thyme, removed from stems
• 2 whole red birds eye chilies; slightly split
• 6 x tuna steaks
• 6 x pork chops
• Large handful of fresh sage leaves
• 1 bottle lager

Method

For the marinade, place the soy, sugar, olive oil, ginger, garlic and tomato paste into a food processor and blitz to a paste.

Add the water and blitz again until well combined then pour into a frying pan and bring to a simmer.

Add the lemon juice and zest, thyme and chillies and simmer for another 5 minutes until thickened and reduced slightly.

Remove from heat and leave to cool.

Once cooled transfer to a measuring jug so it’s easy to pour and remove the chillies and discard.

For the tuna and pork, place the tuna steaks and pork chops into separate resealable bags.

Pour half of the cooled marinade in with the tuna steaks and the other half in with the pork.

Add the sage leaves to the bag with the pork chops.

Make sure everything is well coated before sealing both bags and placing in the fridge to marinate.

When ready to cook grill the pork chops for 3 to 4 minutes on each side until cooked.

Drizzle the beer over the pork while cooking for an authentic SA braai flavour.

Grill the tuna steaks for a minute a side or longer if you prefer it cooked through.

Pesto Chicken Penne

Ingredients

• 2 cloves garlic, crushed,
• 4 chicken breasts, cut into strips
• 1 tbsp dried Italian mixed herbs
• Salt and pepper to taste
• 250g cherry tomatoes, halved
• 500g penne, cooked until al dente
• Juice and rind of 1 lemon

For the pesto:

• 200g fresh basil
• 2 cloves garlic crushed
• Salt and freshly ground pepper
• 100g pine nuts, toasted
• 100g Parmesan cheese,
• grated,1 green chilli, deseeded
• 160ml olive oil
• Parmesan shavings, to serve
  • Fresh basil, to serve

Method

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

5. Add the cherry tomatoes and cook for a further 2 minutes.

6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

7. Finish with Parmesan shavings and basil leaves and serve while still warm.

Meatball Pittas

Ingredients

• 500g lean beef mince
• 2 onions, very finely chopped
• 2 cloves garlic, crushed
• 1 red pepper, grated
• 70g fine dried breadcrumbs, (4 slices brown bread, crusts removed, into oven at 200ËšC for 5 minutes then blitzed in food processor)
• 2 tbsp barbecue seasoning
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• Handful fresh coriander, chopped
• Salt and freshly ground black pepper
• Oil for frying
• Brown pittas
• Rocket
• Cherry tomatoes, halved

For the tzatziki:

• 1/2 cucumber,
• Small handful mint, chopped
• 125ml Greek yoghurt
• 30ml sour cream, optional
• Salt and pepper, to taste

Method

1. Place all ingredients into a large bowl and mix well to combine.
2. Take one tablespoon of mix and roll in hands to form a ball.
3. Repeat with rest of mixture.
4. Heat oil in a large frying pan.
5. Add meatballs and fry until golden brown on all sides.
6. Put on a lid or cover with tin foil and cook for another couple minutes until cooked through.
7. To serve, toast the pittas.
8. Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki.

For the tzatziki:

1. Slice the cucumber in half and scrape out the core with a spoon.
2. Grate the cucumber and then squeeze out any excess moisture before transferring to a bowl.
3. Add the rest of the ingredients and stir to combine.
4. Season to taste.

Pesto Chicken Penne

Ingredients

• 2 cloves garlic, crushed,
• 4 chicken breasts, cut into strips
• 1 tbsp dried Italian mixed herbs
• Salt and pepper to taste
• 250g cherry tomatoes, halved
• 500g penne, cooked until al dente
• Juice and rind of 1 lemon

For the pesto:

• 200g fresh basil
• 2 cloves garlic crushed
• Salt and freshly ground pepper
• 100g pine nuts, toasted
• 100g Parmesan cheese,
• grated,1 green chilli, deseeded
• 160ml olive oil
• Parmesan shavings, to serve
  • Fresh basil, to serve

Method

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.

4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.

5. Add the cherry tomatoes and cook for a further 2 minutes.

6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.

7. Finish with Parmesan shavings and basil leaves and serve while still warm.

BLT Pasta Skillet

Ingredients

• 8 ounces whole wheat fusilli pasta
• 3 strips bacon
• 3 cloves garlic, thinly sliced
• One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
• 1/4 teaspoon chilli flakes
• 4 to 5 whole fresh basil leaves, plus more for garnish, optional
• 1/2 small head chicory, torn into bite-size pieces (about 4 cups)
• 1/2 cup ricotta cheese
• 1/4 cup freshly grated Parmesan
• 8 ounces part-skim mozzarella, cut into 1/2-inch cubes
• Salt

Method

1. Preheat the oven to 200°C. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.

2. Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.

3. Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, chilli flakes, basil, endive and 1/2 teaspoon salt. Bring to a simmer and cook until the sauce thickens, 15 to 20 minutes.

4. Mix together the ricotta and Parmesan. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Drop spoonfuls of the ricotta-Parmesan mixture on top. Sprinkle with the bacon pieces and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

Moroccan Rice Pudding

Ingredients

• 160g uncooked rice
• 720ml milk
• 480ml evaporated milk
• 1 vanilla pod or 5ml vanilla extract
• 1 cinnamon stick
• 100g sugar
• 240ml pouring cream
• 10ml cornflour, mixed to a paste with a little cold water
• 2 egg yolks, beaten
• 1-2 tablespoons honey
• Zest of 1 large ripe orange
• 2 teaspoons orange blossom water

Method

1. Place the rice in a large saucepan with the milk and vanilla pod and cinnamon stick, bring to the boil and cook for about 20 minutes, until the rice is tender. When the rice is soft, reduce to a medium heat and add the cream and sugar and mix well. Add the cornflour and stir until the mixture thickens.
2. Gradually add a little of the rice to the egg yolks and stir well. Pour the egg yolk mixture into the rice and continue to cook over a moderate heat until creamy, stirring all the time, stir in the honey, orange zest and orange blossom water. Remove from the stove. Spoon a few honey almonds over the plated rice pudding.

Vegetable Chow Mein

Ingredients

230g dried Chinese egg noodles
1 tsp toasted sesame oil
1 tbsp vegetable oil
2 cloves garlic, crushed
300g mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
Pinch Chinese five-spice powder
160g baby spinach
1 to 2 tbsp light soy sauce
Pinch salt
2 spring onions, thinly sliced on the diagonal
1/2 tbsp toasted white sesame seeds
1/2 tbsp toasted black sesame seeds

Method

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about three minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until staring to brown, about one to two minutes. Season the mushrooms with Chinese five-spice powder. Stir-fry for one minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

Macaroni and Cheese

Ingredients

Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups  whole milk
1/4 cup  (1/2 stick ) of butter , melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated  (about 5 cups )
Dash of paprika

Method

1. In a large slow-cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter , salt, pepper, eggs and all but 1/2 cup  of the grated  cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter , add the mixture and bake at 180°C for 50 minutes.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Rosemary Potatoes

Ingredients

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper

Method

1. Put a baking sheet in the oven and preheat to 200°C. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
2. Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

Pasta Puttanesca

Ingredients

8 ounces bucatini or spaghetti
2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4 ounce piece of good quality Parmesan
2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper
12 basil leaves

Method

1. Cook the pasta until al dente according to the package directions.

2. Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.

3. Using a fork, crumble the Parmesan.

4. Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelised. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.

5. Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.

Cowboy Nachos

Ingredients

2 cups Pinto Beans, recipe follows
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Minced garlic, to taste
Jarred or fresh jalapenos, chopped or sliced, to taste, optional
Rapeseed oil, for warming brisket
2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows
1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)
Tortilla chips, as needed (about half a bag)
2 cups grated Monterey Jack (or however much you want)
2 cups Pico de Gallo, recipe follows
For the Pinto Beans:
4 cups dried pinto beans
4 slices thick bacon (you can also use salt pork, a ham hock or diced ham)
Salt and freshly ground black pepper
For the Braised Beef Brisket:
2 cans beef consommé
1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket
For the Pico de Gallo:
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large or 1 small onion
1 bunch fresh coriander
1/2 lime
Salt

Method

1. Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like.
2. Preheat the grill.
3. In a very hot skillet, add a bit of rapeseed oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.
4. To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.
5. Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving.
Inhale, exhale and then ravenously consume!
For the Pinto Beans:
1. Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.)
2. Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don't over-salt.
Braised Beef Brisket:
1. Combine the beef consommé, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
2. When ready to cook, preheat the oven to 180C.
3. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
4. You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Pico de Gallo:
1. Chop the tomatoes, jalapenos and onions into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature.
2.Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.
3. Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again.

Beef with Broccoli

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt as needed (use sparingly)
Chow Mein, for serving

Method

1. In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
2. Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
3. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
4. Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed.
5. Serve over Chow Mein.

Grilled Veggie Burritos

Ingredients

1 butternut squash
1 courgette
1 ear yellow corn
Olive oil, for brushing
Salt and freshly ground black pepper
4 burrito-sized tortillas
2 cups black beans
White rice
1/2 cup grated Monterey Jack
2 tomatoes, chopped
1/2 cup chopped onions
1/4 cup sour cream

Method

1. Prepare a grill for medium heat.
2. Split the butternut squash and courgette lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and courgette into large dice. Scrape the corn from the cob.
3. Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
4. To build the burritos, heap some rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.

Oven-Roasted BBQ Chicken

Ingredients

3 cups your favorite barbecue sauce
1/2 cup peach preserves
1 clove garlic, grated
Hot sauce, to taste
Olive oil, for drizzling
14 bone-in, skin-on chicken thighs

Method

1. Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.

2. Preheat the oven to 200°C.

3. Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin.

4. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes.

5. Remove from the oven, brush on more sauce, and increase the oven temperature to 220°C.

6. Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

Pawhuska Cheese Steaks

Ingredients

6 tbsp butter
1 1/2 pounds thinly shaved good-quality deli roast beef
Few dashes Worcestershire sauce
1 yellow onion, sliced thick
1 green pepper, sliced thick
1 red pepper, sliced thick
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread
6 deli rolls, halved
Serving suggestions: spicy mustard, horseradish or hot sauce, optional

Method

1. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Add a few dashes of Worcestershire sauce and warm for about a minute or so, then remove to a plate and set aside.
2. Add 2 tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, 8 to 10 minutes.
3. Add the black pepper and cayenne to the processed cheese sauce, then microwave according to the package instructions.
4. Melt the remaining 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown.
5. To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce.
6. Place the top half of the roll on top and serve immediately as is, or with a little spicy mustard, horseradish or hot sauce if you like!

Chicken Tonnato

Ingredients

For the chicken:
2 cups dry white wine
2 cups chicken stock
3 cloves garlic
1 onion, thickly sliced
1 large carrot, peeled and roughly chopped
1 large celery rib, roughly chopped
2 fresh bay leaves
3 dried cloves
12 peppercorns
Peel (without any pith) from a ripe lemon
4 large skinless chicken breasts on the bone
For the Tonnato Sauce:
100g tuna chunks in oil
14 anchovy fillets
4 parsley stalks
2 fresh egg yolks
2 tbsp lemon juice (from a very ripe lemon)
125 ml extra virgin olive oil
Salt
Freshly ground black pepper
To garnish:
Fresh parsley, chopped
3 tbsp capers
Zest of 1 lemon
Freshly ground black pepper

Method

For the chicken:
1. Place the wine in a saucepan with the stock, garlic, onion, carrot, celery, bay leaves, cloves, peppercorns and lemon peel. Bring to the boil.
2. Place the chicken breasts bone-side down into the stock, bring back to the boil, turn down the heat, cover and simmer for 25 minutes. Remove from the heat and let the chicken stand in the stock for a further 5 minutes. Remove the chicken and let it cool.
3. Strain the sauce and return to the pot. Simmer till it has reduced to more or less 250ml, then remove from the heat.
For the tonnato sauce:
1. Place the tuna with its oil, the anchovies and the parsley stalks in a blender and give it a whizz.
2. Add the yolks with one tablespoon of lemon juice, whizz again until smooth.
3. Now, with the motor running, slowly add the olive oil, and once it is incorporated slowly add the stock.
4. Adjust the seasoning and top up the lemon juice if the sauce needs it.
Plating: Slice the chicken thinly off the bone and overlap the slices on a platter. Spoon over the sauce and garnish with the parsley, capers and lemon juice. Finish with a grind of black pepper.

Patatas A Lo Pobre

Ingredients

4 medium sized potatoes such as Maris Piper or red King Edwards peeled and cut into1cm thick slices
1 large Spanish onion, thinly sliced
1 large red or orange pepper seeded and thinly sliced
2 tbsp sherry vinegar
A couple of each sprigs of thyme, rosemary and sage
Salt and freshly ground black pepper to season

Method

1. Mix together the potatoes, onion, pepper, vinegar, herbs and the seasoning in a mixing bowl.

2. Heat the olive oil in a non-stick large frying pan over a medium/low heat and add the onion potato mixture.

3. Cook for around 20 minutes turning over occasionally. The vegetables should be soft and golden.

Cheese Pie

Ingredients

200g feta cheese crumbled
180ml full fat milk
100g of Parmesan or Pecorino
100g ricotta cheese
100g grated Gouda or Emmenthal
2 large eggs beaten
2 tbsp chopped mint
1 tbsp chopped flat leaf parsley
1 tbsp chopped dill
Freshly ground white pepper to season
Olive oil or melted butter
A handful of sesame seeds
10 sheets of filo pastry

Method

1. To make the filling, put the feta into a mixing bowl and crumble with a fork.

2. Add the rest of the ingredients up to the pepper and mix thoroughly.

3. Refrigerate while prepping the pastry.

4. Preheat the oven to 180°C.

5. Brush a baking tray with either olive oil or butter on the sides as well as the bottom of the tray.

6. Put one sheet of filo at the bottom of the tray, brush with oil or butter then repeat the process adding up to 5 sheets of the pastry.

7. Now pour over the chilled cheese mixture and smooth over with a spatula.

8. Any excess pastry can be folded over the mixture.

9. Top the pie with another 5 sheets of filo making sure each sheet is brushed with butter or oil and roll in the edges.

10. Finally brush the top of the pie with either the oil or butter and sprinkle a tiny bit of water and scatter the sesame seeds on top.

11. Score the top with a sharp knife to allow the steam to release.

12. Bake in the oven for approximately 40 -45 minutes until the pastry is crisp and golden.

13. Serve in the baking dish with a salad on the side.

Fried Vegetable Noodles

Ingredients

2 tbsp peanut or sunflower  oil
1 tbsp chopped fresh ginger
2 cloves finely chopped garlic
1 large carrot peeled and julienned
150g shredded mangetout
1 red chilli, sliced
1 tbsp runny honey
3 tbsp soy sauce
300g cooked egg noodles
4 spring onions with tops thinly sliced
2 tbsp chopped coriander

Method

1. Heat the oil in a wok and add the ginger and stir fry for 30 seconds.
2. Add the garlic and carrots and fry stirring for 1 minutes.
3. Add the mangetout and chilli and stir-fry for 1 minutes.
4. Add the honey and soy sauce cook for a further 1 minute.
5. Add the noodles and heat through.
6. Stir in the spring onions and  coriander and serve.

Tomato Salad

Ingredients

3 tbsp finely minced red onions
3 tbsp red wine vinegar
Salt and pepper
1 tsp sugar
120ml extra virgin olive oil
Handful of pitted black olives
5 large ripe heirloom or beefsteak tomatoes cut into ½ inch slices
2 tbsp rinsed salt packed capers
10-12 torn basil leaves

Method

1. First, make the dressing by putting the shallots, vinegar, salt and sugar into a small mixing bowl.

2. Gradually add the oil so that vinegar emulsifies with the oil.

3. Keep to one side to allow the flavours to get to know each other.

4. In the meantime, arrange the tomatoes on a large platter.

5. Scatter the olives and capers and basil evenly over the tomatoes.

6. Season with some salt and pepper. Whisk the dressing once more then drizzle over the salad.

Piri Piri Chicken

Ingredients

1 large free range chicken
8 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tsp ground piri piri chillies or cayenne pepper
3 tbsp piri piri oil
1 x 400ml coconut milk
The juice and zest of 2 large ripe lemons
1 tsp freshly ground white pepper

Method

1. Place the chicken, breast side down, on a clean, flat, work surface.
2. Starting at bottom end of the chicken, cut along one side of backbone with sharp kitchen scissors, then do the same on the other side of the back bone.
3. Turn the chicken over and open it up, press your hands down hard on the breast bone to flatten the chicken.
4. Now mix together the garlic, ginger, ground chillies, coconut milk, piri piri oil and lemon juice and zest and white pepper.
5. Place the chicken in a shallow glass dish and pour over the marinade and rub it all over the chicken.
6. Set the chicken aside for at least 30 minutes to marinade. (Can be overnight in the fridge too for added flavour)
7. Preheat the oven to 200°C.
8. Place the chickens with the left over marinade into a roasting tray and spoon over any leftover marinade.
9. Place the chicken into the oven and roast for 10 minutes and decrease to 180°C.
10. Roast at 200°C for the first 10 minutes, then decrease the oven temperature to 180°C and cook till golden and moist.
11. Serve on a board/platter with cumin potato wedges and a large green salad.
Tips: Before the chicken goes into the oven, it should be at room temperature, so it is best to take it out of the fridge 1 hour before cooking for a whole chicken and 30 minutes before cooking for chicken pieces.

Spicy Arrabiata Penne

Ingredients

Salt and freshly ground black pepper
1 pound penne rigate (penne pasta with ridges)
1/4 cup olive oil
3 cloves garlic, chopped
One 26.42-ounce container chopped tomatoes
1/2 teaspoon red chilli flakes
1/2 teaspoon Italian seasoning
6 leaves fresh basil, chopped, plus more for garnish
Block of Parmigiano-Reggiano, for garnish

Method

Bring a large pot of water to a boil. Add salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chilli flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

Accordion Potatoes

Ingredients

1 clove garlic
4 tablespoons (1/2 stick) unsalted butter
2 large potatoes
Salt and freshly ground black pepper
1 1/2 cups grated Cheddar
1/4 cup sour cream
2 slices cooked bacon, finely chopped
2 chives, sliced

Method

1. Preheat the oven to 425 degrees F.
2. Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
3. Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
4. Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices.
5. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with sour cream, bacon and chives.

Greek Pita Nachos

Ingredients

One 6-count bag pitas
3 tablespoons olive oil
Salt
1/2 cup Greek yogurt
2 tablespoons chopped fresh dill
2 lemons, juiced
1/4 cup black olives, chopped
1 cucumber, finely chopped
1 tomato, finely chopped
1/2 small red onion, finely chopped
Feta cheese, for sprinkling

Method

1. Preheat the oven to 400 degrees F.
2. Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary).
3. In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine.
4. Spoon the yogurt sauce over the pita chips and sprinkle with feta.

Tomato and Lentil Salad

Ingredients

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced spring onions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

Method

1. Combine the lentils, garlic and 4 cups water in a large heavy pot.
2. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes.
3. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
4. In a mixing bowl, whisk together the lemon juice and olive oil until combined.
5. Add the tomatoes, spring onions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
6. Serve cold or at room temperature. This dish can be made 1 day ahead.