Ojakhuri With Chicken And Fried Potatoes Flavored With Marigold

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You Will Need: 1 whole chicken 700 grams of potatoes 1 large onion 1 tbs of dried marigold 10 tbs of oil and salt (amount dependent upon personal preference). Instructions: Chicken: Cut the chicken length ways but do not separate into two halves. Rub oil and salt on to both sides of the chicken. Flatten
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Gooseberries with Lavender and Marigold Custard

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You will Need: 1tsp fresh, or dried, lavender flowers 6-7 tbs caster sugar 2 thin strips lemon rind 400g (14oz) gooseberries, topped and tailed 4 drops of lavender essence About 100ml (3½fl oz) double cream, whipped Marigold and lavender flowers, to decorate For the custard: 300ml (½ pint) milk 2 heads of marigold 3 medium
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Marigold Jelly

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You Will Need: 2 – 3ounces assorted mixed fresh herb sprigs and/or edible flower petals (such as marigolds)* 3cups unsweetened apple juice 1/4cup lemon juice Few drops yellow food coloring (optional) 11 3/4 ounce package regular powdered fruit pectin 4cups sugar Instructions: Gently wash herb sprigs and/or flower petals in water. Drain; place herbs or
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One Pan Gnocchi With Sundried Tomatoes and White Beans

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You Will Need: 500g/18 oz packaged gnocchi 1-2 tablespoons olive oil salt and pepper ¼-1/2 teaspoon hot red pepper flakes 2 cups mushrooms, sliced ⅓ cup sundried tomatoes, diced 4 cups loosely packed spinach 540mL/19 oz white beans, drained and rinsed Parmesan cheese Instructions Heat oil in a medium pan over medium heat. Add the
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Sundried Tomato, Spinach, and Cheese Stuffed Chicken

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You Will You: Two large chicken breasts 3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade DSU4 (salt and pepper and olive oil would also work fine) 1/2 cup sundried tomatoes 1/2 cup roughly chopped spinach 1/2 cup feta cheese 1/2 cup mozzarella cheese Instructions: Marinade the chicken breasts in the dressing for a
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Chicken Mozzarella Pasta with Sun-Dried Tomatoes

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4 servings You Will Need: 3 large garlic cloves, minced 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes 1 lb chicken breast tenders salt paprika (just a little bit) 1 cup half and half (half milk – half cream to form a lighter cream) 1 cup
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Ceviche With Pink Grapefruit And Green Olives

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Serves 4 You Will Need: 1pound firm white flesh fish, sustainably harvested (flounder used here, tilipia, perch, cod, etc. also suggested) 1/2cup fresh squeezed lime juice 1/4cup Meyer’s lemon juice 1/4cup fresh pink grapefruit juice Bed of mixed greens such as upland and red cress, arugula, mustard greens, or baby spinach 6ounces pitted large green
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Black and White and Green All Over

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Serves 2 You Will Need: 10 ounces fresh sea scallops Glug of olive oil 1teaspoon Maldon salt flakes 1/4teaspoon fresh milled black and green peppercorns 1/4cup minced white onions 1/8cup shaved fennel bulb Zest of Meyer’s lemon Juice of Meyer’s lemon Splash of dry white wine 2cups cooked squid ink artisan fettuccine, al dente 1/2cup
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Sardine, Avocado and Radish Salad with Upland Cress

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Serves 4 You Will Need: 1 to 2tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained 2avocados, split, pit removed and sliced into rounds 4large radishes, sliced thinly 1tablespoon plus 1 teaspoon fresh chives, cut into batons 1tablespoon flat leaf parsley 1 or 2 lemons
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Seared Steak with Cipolline Onions and Radicchio

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4 SERVINGS You Will Need: 1½ pounds bavette (or flap) steak, cut into 4 pieces, or one 2–2¼-inch-thick boneless sirloin (about 2 pounds) 1 pound cipolline onions 1 tablespoon plus 2 teaspoons olive oil; plus more for drizzling Kosher salt 3 tablespoons unsalted butter 2 cups torn radicchio (such as Castelfranco, Chioggia, and/or Treviso) 2
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Honeynut Squash with Radicchio and Miso

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4 SERVINGS You Will Need: ¾ cup whole grain or semipearled farro Kosher salt 3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges 5 tablespoons olive oil, divided ⅓ cup pine nuts 1 garlic clove, chopped 1 tablespoon white miso 2 tablespoons apple cider vinegar 1 tablespoon thinly
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Roasted Balsamic Radicchio

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4 SERVINGS You Will Need: 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached 3 tablespoons olive oil 1 tablespoon chopped fresh thyme Balsamic vinegar (for drizzling) Instructions: Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake
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Endive and Fennel Gratin

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6 SERVINGS You Will Need: 5 endives (about 2 pounds), halved, leaves separated 1 medium fennel bulb, thinly sliced 2 garlic cloves, thinly sliced ¼ cup (½ stick) unsalted butter, cut into pieces Kosher salt, freshly ground pepper ¾ cup heavy cream 2 ounces Parmesan, finely grated 2 ounces white cheddar, finely grated Instructions: Preheat
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Radicchio and Citrus Salad with Preserved Lemon

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4 SERVINGS You Will Need Preserved-Lemon Purée ¼ preserved lemon, seeds removed, chopped 6 tablespoons mild miso (such as white or yellow) ¼ cup olive oil 3 tablespoons honey 2 tablespoons fresh lemon juice Kosher salt Salad And Assembly ⅓ cup blanched hazelnuts 4 oil-packed anchovies 1 garlic clove Kosher salt ¼ cup olive oil
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Chicken Curry With Kaffir Lime Leaves

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You Will Need: 20 oz boneless skinless chicken thighs, cut into bite-sized pieces 3 small Yukon gold potatoes, peeled and cubed 5 leaves kaffir lime ½ cup coconut cream ** ½ cup water ** 2 tbsp lime juice or 2 pieces assam gelugor 3 tbsp oil salt to taste Spice Paste 5 fresh red chilies,
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Braised Curried Squid

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Serves 2 – 3 You Will Need: 6 Thai shallots 4 garlic cloves 20 whole baby squid, cleaned and quills removed (ask your fishmonger to do this) 1tbsp Madras curry powder 1/2 tsp ground turmeric 1tbsp sesame oil 300ml chicken stock 100ml evaporated milk 1tsp salt 1/2tbsp granulated sugar 1tsp cumin seeds 1 small cinnamon
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South Indian Curry Of Mullet

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You Will Need: 80 ml(2½ fl oz/⅓ cup) vegetable oil 1brown onion, peeled and thinly sliced 1large tomato, roughly chopped 60 ml(2 fl oz/¼ cup) tamarind water (see note), plus extra as required 2 tspcaster (superfine) sugar, plus extra as required 400 ml(14 fl oz) tinned coconut milk 2long green chillies, split lengthways, seeds removed
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Crisp Prawns With Oats, Chilli And Ginger

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Get everything chopped and ready before you start cooking, and this will be on the table in minutes. The kaffir lime leaves need to be fresh, too; if you can’t get hold of them fresh, leave them out. Serve with stir-fried Asian greens. Serves four. You Will Need: 50g instant porridge oats 500g peeled raw
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Lemon Verbena French Macaron

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Serves 4 You Will Need: You Will Need: 200g almond meal or ground blanched almonds 200g confectioners’ sugar 200g sugar 50g water 150g egg whites Lemon verbena buttercream (recipe below) Instructions: Stack two baking trays on top of each other. Line with a silicone baking mat or parchment paper. Process almond meal with confectioners’ sugar
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Charred Green Beans With Lemon Verbena Pesto

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Serves 2 to 4 You Will Need: Green Beans 1 1/2 pounds slender green beans 2 teaspoons olive oil Lemon Verbena Pesto 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves) 2 garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup pine nuts or English walnuts 1/2 cup olive oil Fine kosher or
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