Chicken Breast and Coconut Milk

1 small onion, chopped 1 fresh green chilli, chopped 2.5cm root ginger, chopped 2 tsp ground coriander 1 tsp ground cumin 1 tsp fennel seeds 1 tsp ground star anise 1 tsp cardamom seeds ½ tsp ground turmeric ½ tsp black peppercorns ½ tsp ground cloves 625 ml coconut milk 4 skinless breast portions Veg oil Fresh coriander sprigs, to garnish Rice/naan bread, to serve

Original recipe from Parragon's Everyday Chicken Place the onion, chilli, ginger, coriander, cumin, fennel seeds, star anise, cardamom seeds, turmeric, peppercorns, cloves and 500ml coconut milk into a food processor, and process to a paste, adding more coconut milk if necessary. Using a sharp knife, slash the chicken breast several times and place in a shallow non-metallic disk in a single layer. Pour half the coconut milk mixture and turn to coat completely. Cover in cling film and marinate in refrigerator for at least 1 hour. Heat a ridged griddle plan and brush lightly with vegetable oil. Add the chicken, in batches, and cook for 6-7 minutes on each side. Meanwhile, pour the remaining coconut milk mixture into a pan and bring to a boil, stirring occasionally. Arrange the chicken in a warm serving dish, spoon over a little of the coconut sauce, and garnish with coriander sprigs. Serve with rice and nan.

Sticky Pork Spare Ribs

2 racks baby back pork ribs 2 cans cola 2 tsp toasted sesame seed (optional) For the sauce 8 tbsp tomato ketchup 8 tbsp soft brown sugar 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp sweet chilli sauce 1 tsp paprika For the chive dip 300ml pot half-fat soured cream 2 tbsp salad cream small bunch chive, snipped 6 spring onions, sliced

Original recipe from BBC Good Food Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart. Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage. Mix the dip ingredients together and chill until ready to serve. Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

Almond Syrup Tart

75g fresh bread crumbs 225g golden syrup grated rind of ½ lemon 2tsp lemon juice 9in pastry case, with shortcrust pastry 25g flaked almonds milk to glaze

Original recipe from 500 Fabulous Cakes and Bakes Preheat the oven to 200oC. Combine the breadcrumbs with the syrup, lemon rind and juice. Spoon into the pastry case and spread evenly. Sprinkle the flaked almonds evenly over the top. Brush the pastry with milk to glaze, if you like. Bake for 25-30 minutes, until the pastry and filling are golden brown. Transfer to a wire rack to cool. Serve warm or cold with cream, custard or ice cream.

Mince With Black-Eyed Beans

5 tablespoons vegetable oil 1 small onion, finely chopped 1 small clove garlic, minced 175ml (6 fl oz) water, divided 1 small tomato, chopped 1 teaspoon salt, or to taste 1/2 teaspoon chilli powder 1/2 teaspoon ground cumin 1/8 teaspoon ground turmeric 250g (9 oz) beef mince 1 (400g) tin black-eyed beans, drained 1/8 teaspoon garam masala 1 dessertspoon lemon juice handful chopped fresh coriander 1/2 teaspoon finely chopped green chilli

Original recipe from Allrecipes Heat oil in a large deep frying pan over medium high heat. Add onion, and sauté until light golden, then throw in the garlic, and cook for 1 minute. Put in 1/3 of the water and tomato, then season with salt, chilli powder, cumin and turmeric. Simmer for 1 minute. Add beef and cook for at least 10 minutes, adding another 1/3 of the water when it gets dry. When the beef mixture is dry, pour in the black-eyed beans. Cook for 3 minutes. Stir in the remaining water, and reduce the heat to low. Cover and simmer until all of the water has cooked down, and you can see the oil. Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, coriander and green chillies over the top.

Cheese and Bacon Swirls

1 pack all butter puff pastry 5 back bacon rashers, sliced into 1cm strips 3/4 tub cream cheese 75g cheddar, grated 1 onion, diced handful of parsley, chopped salt & pepper to season 1 egg, beaten

Original recipe from Tastemade Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 - 25 minutes until golden.

Lemony Chicken and Spinach Curry

Oil for frying 800g chicken leg, thigh or breast, diced 2 onions, sliced 3 garlic cloves, finely chopped 4-5cm fresh ginger, finely chopped 2 chillies, finely chopped 1 tsp turmeric 1 tsp each cumin 1 tsp coriander seeds, ground 10 cardamom pods Juice of 2 lemons 400ml veg or chicken stock 200g spinach, roughly chopped Handful coriander, chopped Salt & pepper

Original recipe from Riverford Organic Farmers Heat 4 tablespoons of oil in a large, heavy-based pan. Add the chicken pieces and fry on a high heat, turning once, until golden brown (don’t overcrowd the pan, cook in batches if you need to). Remove to a plate. Add the onion, and a splash more oil if needed. Fry gently for 5 minutes. Add the garlic, ginger, chillies and spices. Fry for another 2 minutes. Return the chicken to the pan, along with the lemon juice and stock. Bring to the boil, reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through. Add the spinach and stir for a minute or two to wilt the leaves. Remove the cardamom pods (or warn everyone not to eat them!), season and stir in the coriander to serve.

Pork and Pineapple Coconut Curry

400ml coconut milk 2 tsp Thai red curry paste 400g pork loin steaks, sliced thin 1 tbsp Thai fish sauce 1 tsp light muscovado sugar 1 tbsp tamarind juice (made from paste with water) 2 lime leaves ½ medium pineapple, chopped 1 fresh red chilli, seeded and chopped finely

Original recipe from 400 Chinese & Thai here Pour the coconut milk into a bowl and let it settle, so that the cream rises to the surface. Scoop the cream into a measuring jug. You should have about 250ml in jug. If necessary, add a little of the coconut milk. Pour the coconut cream into a large pan and bring it to the boil. Cook the coconut cream for about 10 minutes, until the cream separates, stirring frequently to prevent it from sticking. Add the red curry paste and stir until well mixed. Cook, stirring constantly for 1-2 minutes until the sugar dissolves and the port is no longer pink. Add the remaining coconut milk and the lime leaves. Bring to the boil, the stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chilli and serve.