40g / 3 tbsp butter
1 large onion, finely chopped
450g lamb fillet, cut into small cubes
2.5ml / ½ tsp ground cinnamon
30ml / 2 tbsp tomato puree
45ml / 3 tbsp chopped fresh parsley
115g ready-to-eat dried apricots, halved
75g pistachio nuts
450g long grain rice, rinsed
Salt and ground black pepper
Flat leaf parsley; to garnish

1. Heat the butter in a large heavy based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.

2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 ½ hours, until the meat is tender. Chop the pistachio nuts.

3. Add enough water to the pan to make up to about 600ml / 1 pint liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with parsley before serving.

4 whole pigeons
2 large onions
2 carrots, roughly chopped
1 celery stick, trimmed and roughly chopped
25g dried porcini mushrooms
50g pancetta
25g / 2 tbsp butter
30ml / 2 tbsp olive oil
2 garlic cloves, crushed
150ml red wine
Salt and ground black pepper
Flat leaf parsley, to garnish
Cooked oyster mushrooms, to serve.

1. To prepare a pigeon, cut down the length of the bird, just to one side of the breastbone. Gradually scrape away the meat from the breastbone until the breast comes away completely. Do the same on the other side then repeat with remaining pigeons.

2. Put the pigeon carcasses in a large saucepan. Halve one of the onions, leaving the skin on. Add to the pan with the carrots and celery and just cover with water. Bring to the boil, reduce the heat and simmer very gently, uncovered, for about 1 ½ hours to make a dark, rich stock. Leave to cool slightly, then strain through a large sieve into a bowl.

3. Cover the dried mushrooms with 150ml hot water and soak for 30 minutes. Cut the pancetta into small dice.

4. Peel and finely chop the remaining onion. Melt half the butter with the oil in a large frying pan. Add the onion and pancetta and fry very gently for 3 minutes. Add the pigeon breasts, skin side down and fry for 2 minutes until browned, Turn over and fry for a further 2 minutes.

5. Add the mushrooms, with the soaking liquid, garlic, wine and 250ml of the stock. Bring just to the boil, then reduce the heat and simmer gently for 5 minutes until the pigeon breasts are tender, but still a little pink in the centre.

6. Lift out the pigeon breasts and keep them hot. Return the sauce to the oil and boil rapidly to reduce slightly. Gradually whisk in all the remaining butter and season with salt and pepper to taste.

7. Transfer the pigeon breasts to warmed serving plates and pour over the sauce. Serve at once, garnished with sprigs of parsley and accompanied by oyster mushrooms.

900g lean lamb fillet
15ml / 1 tbsp plain flour
60ml / 4 tbsp olive oil
2 red onions, sliced
4 garlic cloves, sliced
10ml / 2tsp paprika
1.5ml / ¼ tsp ground cloves
400ml red Rioja
150ml lamb stock
2 bay leaves
2 thyme sprigs
3 red peppers, halved and seeded
Salt and ground black pepper
Bay leaves and thyme sprigs, to garnish
Green beans and saffron rice or boiled potatoes, to serve.

1. Preheat the oven to 160C / 325F. Cut the lamb into chunks. Season the flour, add the lamb and toss lightly to coat.

2. Heat the oil in a frying pan and fry the lamb, stirring, until browned. Transfer to an ovenproof dish. Lightly fry the onions in the pan with the garlic, paprika and cloves.

3. Add the Rioja, stock, bay leaves and thyme and bring to the boil. Stirring. Pour the contents of the pan over the meat. Cover with a lid and bake for 30 minutes.

4. Remove the dish from the oven. Stir the red peppers into the stew and season lightly with salt and pepper. Bake for a further 30 minutes until the meat is tender. Garnish the stew with bay leaves and sprigs of thyme and serve with green beans and saffron rice or boiled potatoes.

50g fresh breadcrumbs
150ml milk
675g minced lamb
30ml / 2 tbsp grated onion
3 garlic cloves, crushed
10ml / 2 tsp ground cumin
30ml / 2 tbsp chopped fresh parsley
Flour for dusting
Olive oil for frying
600ml / 1 pint passata
5ml / 1 tsp sugar
2 bay leaves
1 small onion, peeled
Salt and ground black pepper
Flat leaf parsley, to garnish

1. Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and season with salt and pepper.

2. Shape the mixture with you hands into little fat sausages, about 5cm /2 in long and roll them in flour. Heat about 4 tbsp olive oil in a frying pan.

3. Fry the sausages for about 8 minutes, turning them until evenly browned. Remove and place on kitchen paper to drain.

4. Put the passata, sugar, bay leaves and whole onion in a pan and simmer for 20 minutes. Add the sausages and cook for 10 minutes more. Serve garnished with parsley.

150g dried chick-peas
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
60ml/ 4 tbsp roughly chopped parsley
5ml / 1 tsp cumin seeds, crushed
5ml / 1 tsp coriander seeds, crushed
2.5ml / ½ tsp baking powder
Salt and ground black pepper
Oil for deep frying
Pita bread, salad and yogurt, to serve

1. Put the chick-peas in a bowl with plenty of cold water. Leave to soak overnight.

2. Drain the chick-peas and cover with water in a pan. Bring to the boil. Boil rapidly for 10 minutes. Reduce the heat and simmer for about 1 hour until soft. Drain.

3. Place in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Add salt and pepper to taste. Process until the mixture forms a firm paste.

4. Shape the mixture into walnut-size balls and flatten them slightly. In a deep pan, heat 5cm / 2 in oil until a little of the mixture sizzles on the surface. Fry the falafel in batches until golden. Drain on kitchen paper and keep hot while frying the remainder. Serve warm in pitta bread, with salad & yogurt.

25g dried mushrooms
6 garlic cloves
900g stewing beef, cut into 5cm / 2in cubes
115g thick streaky bacon cut into strips
45ml / 3 tbsp olive oil
2 onions, sliced
300ml dry white wine
30ml / 2 tbsp passata
Pinch of ground cinnamon
Spring of rosemary
1 bay leaf
225g large macaroni
50g freshly grated Parmesan cheese
Salt and ground black pepper

1. Soak the dried mushrooms in warm water for 30 minutes. Drain, set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making little slits with a sharp knife. Push the pieces of bacon into the beef with the garlic. Season the meat with salt and pepper.

2. Heat the oil in a heavy-based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.

3. Stir in the white wine, passata, mushrooms, cinnamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to the boil, cover and simmer very gently for 3 hours, until the meat is very tender.

4. Cook the macaroni in a large pan of boiling, salted water for 10 minutes, or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a serving bowl with the gravy and cheese. Serve with the meat.

675g pork fillet, boneless leg or chump steaks
20ml / 4 tsp coriander seeds
2.5ml / ½ tsp caster sugar
45ml / 3 tbsp olive oil
2 large onions, sliced
300ml red wine
Salt and ground black pepper
Fresh coriander, to garnish

1. Cut the pork into small chunks, discarding any excess fat. Crush the coriander seeds with a pestle and mortar until fairly finely ground.

2. Mix the coriander seeds with the sugar and salt and pepper and rub all over the meat. Leave to marinate for up to 4 hours.

3. Preheat the oven to 160C/325F. Heat 2 tbsp of the oil in a frying pan over a high heat. Brown the meat quickly, then transfer to an ovenproof dish.

4. Add the remaining oil to the pan and fry the onions until beginning to colour. Stir in the wine and a little salt and pepper and bring just to the boil.

5. Pour the onion and wine mixture over the meat and cover with a lid. Bake for 1 hour, or until the meat is very tender. Serve scattered with fresh coriander.

Instructions

1. Place the swede in a large saucepan, cover with water then bring to the boil and cook for 20 minutes or until tender.

2. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly butter an ovenproof casserole dish. Drain the swede very well in a colander, allow to cool a little then transfer to a food processor and process to a puree.

3. Pour the puree into a large mixing bowl then add the salt, molasses, flour, eggs and one third of the cream. Mix very well.

4. In another bowl, whip the remaining cream and lightly fold into the swede mixture.

5. Pour the mixture into the casserole dish, sprinkle the surface with a thin layer of the breadcrumbs then dot the surface with little pats of butter. Bake for 1½ hours until set, slightly risen and golden brown.

1. Preheat the oven to 180C, 350F, Gas mark 4. Cut all the Capsicums (peppers) into 2.5cm/1 inch squares.

2. Combine the garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor and process until smooth.

3. Add the herbs, lemon juice, vinegar, and 2 to 3 tablespoons olive oil pulse a few times to blend. Season to taste with salt.

4. In a large bowl, mix together the potatoes, peppers, and celery. Season with salt and toss with the herb paste.

5. Transfer to a large shallow ovenproof dish. Scatter tomatoes among the potato and drizzle with a little olive oil.

6. Cover with a lid or aluminium foil and bake for 35 minutes. Remove the lid and continue to cook for 20 to 30 minutes or until the vegetables are tender. Serve hot.

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4 and grease an ovenproof casserole.

2. Peel and cut the celeriac into 5mm/1/4 inch slices and place in the casserole.

3. Melt the butter in a pan, add the cream, salt and pepper and mix thoroughly. Pour over the vegetables. Cover the casserole and bake in the oven for about 1 hour.