1. Put all the ingredients into a wide-bottomed saucepan and bring to the boil
2. Reduce to a simmer and cook for 45 minutes
3. Decant into sterilised jars
   

Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

1 tin chopped tomatoes
75g chorizo (a picante one is best) sliced and then quartered
150g red split lentils, well washed
2tbsp olive oil
2 cloves garlic finely chopped
1 red onion finely chopped
2pts vegetable stock
75g fresh spinach, de-stalked and shredded
1/2tsp of chilli powder
1/2 tbsp of tomato puree
150g potato chopped to 1/2cm cubes
1/2 red bell pepper diced

Method

1. Cook the lentils according to the packet instructions, ensuring they retain a firm texture.
2. Cook the chorizo in a saucepan with the olive oil and garlic until the oil is coloured and the chorizo cooked
3. Set aside the chorizo pieces and cook the onion in the coloured olive oil until softened
4. Add the tinned chopped tomatoes, shredded spinach, tomato puree, potato and red bell pepper to the onions and stir in well.
5. Stir in the lentils, add the stock, reserved chorizo pieces and the chilli powder, simmer for five minutes.

Notes

This soup definitely improves as it ages, as with anything with some heat. It’s also entirely customisable how much heat you add to this. I usually add a small splash of a hot habanero sauce just to give it a real kick.

1. In a wide flat bottomed pan, heat the milk, water and bay leaves before adding the cod.
2. Allow the cod to cook at a simmer for 4-5 minutes, remove from the heat and allow to sit in the hot liquid for 10 minutes.
3. Chop the potatoes into equal sized pieced and cook until ready to mash.
4. Mash the potatos, adding the butter, salt, pepper, few spoons of the cooking liquid from the fish, ground nutmeg and the leon zest.
   
5. Flake the fish into the potato, add the chopped parsley and combine gently.
6. Separate the mixture into 8 pieces and shape into rounded flat cakes and coat each cake well in flour.
7. Lightly beat the eggs to combine the yolk and white and place in a lipped plate / pasta dish. Place the breadcrumbs in another dish.
8. Coat each fishcake in egg, then breadcrumbs, then egg again and, finally, breadcrumbs again.
9. Place the fishcakes in the fridge to cool for an hour, if possible, as this makes them handle better when cooking.

1. Pre-heat the oven to 160 degrees.
2. Heat some oil in a frying-pan over a medium heat and cook the fishcakes for 2 - 3 minutes on each side.
3. Place the fish-cakes in the oven for 15 minutes to ensure they're heated through

1. Melt the butter in a saucepan over a low heat, add the ginger and allow to infuse
   
2. Add the drained chopped tomatoes, stir well
3. Add the tomato puree, lemongrass and tamarind paste and mix well
4. Add the hot vegetable stock and reserved tomato juice
5. Allow to come to the boil, add the chopped green chilli and simmer for five minutes
6. Add cream
7. Blend until smooth
   

1. Place half the olive oil in the casserole dish along with the chopped garlic, onions and bacon. Allow to soften and cook through.
2. Remove the softened garlic, onions and bacon from the pot and set aside.
3. Place the remaining olive oi in the pan, increase the heat slightly and place the chicken legs in. Allow to brown on both sides.
4. Add the tinned chopped tomatos, stir and reduce the heat so the tomatos simmer.
5. Make up the beef oxo in the tomato tin and add the liquid to the casserole dish.
6. Add carrots, red wine, red pepper and the dash of mushroom ketchup.
7. Bring to the boil, turn the heat off, put the lid on and place in a pre-heated oven (150 degress fan-assisted, 160/170 convection) for 1.5 to 2 hours.

Ingredients
1/4 fresh pineapple, chopped into small chunks
4 spring onions, chopped finely
1 red chilli, seeded and chopped finely
20 cherry tomatos, chopped finely
1 tsp white balsamic vinegar
1 tsp olive oil
1 tsp light soy sauce

Method
1. Combine all ingredients in a bowl, mix well and leave to stand for half an hour.

Notes
Leave the seeds in the chilli if you want more of a kick to the salsa.

The salsa goes really well on a butterflied chicken breast that's been coated with cajun seasoning and grilled. Serve with stir-fried noodles, brocolli and peppers.

Ingredients
6 sausages
1 large onion, coarsely chopped
5 shallots, coarsely chopped
2 green peppers, sliced
50g Pearl Barley
Knob of butter
1 tin chopped tomatoes
1 pint chicken stock
200g Anya potatoes, chopped into 2cm(ish!) chunks, skin on
2 cloves of garlic, crushed
1 tin lentils

Method
1. Start cooking Pearl Barley as per instructions (usually bring to boil in cold water, discard, rinse and start simmering with fresh cold water)
2. Brown off the sausages with the butter on the hob in a casserole dish
3. Add the garlic, onion and shallots and cook on a low heat until softened (You may need to remove the sausages if they get too brown!)
4. Add the potatoes and chopped peppers and make sure they're coated with the butter and sausage fat
5. Add the chopped tomatoes, lentils, chicken stock and return the sausages if removed earlier
6. Bring to the boil, reduce to a simmer for five minutes
7. Add the pearl barley (once drained)
8. Cook in oven at 180 degrees C for an hour without the lid on

Notes
Most people say that you should get really good sausages for this, but any will do really. The one exception to that is to NOT use "value" sausages. So, hit the middle ground, not really cheap sausages, but also don't worry about using "[Supermarket] Finest / Taste the Difference" level.

Ingredients
1 Chicken carcass, with wings, giblets not required
1 carrot, chopped in half
1 onion, quartered
2 tablespoons of black peppercorns, roughly crushed

Method
1. Cut the chicken carcass into four or more pieces and place in a stock pot, add any bits of the chicken not being retained for eating such as the skin from the breasts
2. Add all other ingredients and cover with water to an inch over
3. Bring to the boil, then simmer for the duration
4. Strain, cool and use

It really is that simple and tastes a thousand times better than stock cubes

Stats
Serves: 2
Prep Time: 5 mins
Cooking Time: 25 minutes

Ingredients
2 pork loin steaks
1 tin chopped tomatos
1/2 red onion, sliced
1/2 red pepper, sliced
1tsp onion salt
5 fresh basil leaves, torn
1 large clove of garlic, chopped
1 tbsp Olive oil

Method
1. Heat the olive oil and garlic in a saucepan, add the meat and cook for a minute or two on either side until sealed
2. Turn the heat down, add the onion and peppers and allow to sweat slightly for 5 minutes
3. Add the chopped tomatoes, onion salt and basil leaves, stir it all up a bit and cover
4. Cook on a low heat so its just simmering for the remaining 15 minutes

It's really nice served with mustard mash that's only lightly flavoured with Dijon mustard, and broccoli and carrots.