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Ingredients (2) 4 tablespoons olive oil, divided 1 Yellow onion, finely chopped 1 clove garlic, crushed 6 potatoes, peeled and thinly sliced 2 litres Vegtable stock 100 g spicy sausage (sejouk), thinly sliced 2 maldon salt Ground black pepper to taste 1 pound kale, rinsed and shreddedDirections In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and

Ingredients x 4 500 g Beef for stewing (diced) 2 medium sized onions (yellow, diced) 2 cloves of garlic (crushed) 150 ml coconut milk 150 beef stock 30 g red curry paste 15 ml freshly squeezed lime juice 15 ml peanut oil 1 Jalapeno Chili peppers (chopped) 15 g brown sugar 200 g baby spinach Seasoning Method Preheat sauté pan over medium-high heat. Cook until beef brown (caramelized). Drain excess grease. Transfer beef to a sauce pan and season. In the same sauté pan add onion and garlic over

Ingredients 500ml quality of Balsamic vinegar (ready prepared) 15 g brown sugar 1 full punet of strawberries, washed and quartered 35 g mascarpone cheese (slightly whipped) 10 fresh basil leafs (shredded) MethodIn a small saucepan, place vinegar and bring to a boil. Turn it down to a strong simmer, add sugar, and reduce by half, careful it does not burn or reduce too far. Stir occasionally. Allow to cool, as it does it will thicken more. Place in a squeeze bottle with a tight fitting lid.Place

Ingredients Serves 2/3½ cup of quinoa1onion, diced2 Cloves of garlic crushed2tablespoons oil1Stick of celery chopped1 sliced carrot (1/4-inch thick)1pepper cut into 1-inch pieces1⁄2 courgette cubed2cups plum tomatoes2teaspoons ground cumin1⁄2teaspoon chili powder1teaspoon ground coriander1pinch cayenne2teaspoons of fresh oregano1cup vegetable stockDirections Rinse your quinoa really well. Saute the onions and garlic in the oil for about 5 minutes over medium heat. Add in the celery and carrots.

Ingredients (4)500g penne (Barilla)30ml olive oil200g cherry tomatoes (sliced in half)250g Good quality chopped tinned tomatoes3 cloves garlic, (finely chopped)5g teaspoon red chili flakes1 bay leafMaldon Sea saltFreshly ground black pepper.8 leafs fresh basil, (shredded)200g parmigiano-ReggianoMethodIn a sauce pan over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic, chili and cook, for about I minute. Add the chopped tomatoes, cherry tomatoes, bay

Ingredients (1)120 g chicken breast (diced)80 g small pasta (barilla)1 cup of baby spinach (rinsed)8 baby asparagus (cut into quarters)5 cherry tomatoes (sliced half)4 broccoli florets (cut into quarters)3 tablespoons of frozen peasMaldon sea salt & freshly milled black pepper2 tablespoons of olive oil300 ml of boiling waterDirectionsIn a saucepan over medium heat add oil, once hot add chicken pieces and season brown on all sides then add hot water (be careful when adding water as it will spit)