Marinate

• Prepare the chicken and other ingredients to be marinated and place in a large ceramic bowl. Add the wine, cover it with cling film, and marinate it for 24 in a fridge.
• 24 hours later, drain the marinade into a bowl using a colander. Leave to drain for 45 minutes. Retain the liquid for later use.

Prepare the garnish

• Place the pearl onions and chicken stock in a pan and simmer until the onions are just cooked (about 20 minutes)
• Separate the chicken from the vegetables/herbs and pat dry with kitchen towels. When dry, dust with plain flour. Season with salt and pepper.

Brown the chicken

• Brown the chicken in a large casserole with the olive oil and butter. Remove to a bowl when cooked (5-7mins) and set aside.

Bring it together

• Add the vegetables and herbs to the casserole pan and cook for 5 minutes on a moderate heat.
• Add the browned chicken, reduced stock and marinade to the casserole, and cook for 20 mins.

Prepare and add the garnish

• While the browned chicken, vegetables, herbs and marinade are cooking, fry the bacon lardons in a non-stick frying pan for 45 seconds. Add the button mushrooms and cook for a further four minutes. Add to the browned chicken when ready.

• Preheat oven to 220C
• In a mixing bowl or jug, stir the salt in 100g plain flour and create a well in the middle.
• Crack in the eggs into a bowl and when you have checked they are good to eat, add to the salt/flour mix
• Add the milk in stages, whisking until the mixture has the consistency of pancake batter or double-cream. Note: replacing some of the milk with water produces a lighter, crisper, but less sweet pudding.
• Rest the batter rest the batter in a large jug for at least 30 minutes and up to 2 hours. This helps the puddings to rise fully during cooking because it allows the gluten to ‘relax’, relaxed gluten is more stretchy.
• Using a yorkshire pudding tray/cupcake tray, spoon in 1 tsp of beef dripping into each pan. Pour enough batter into each pan to fill it by 2/3. (This recipe makes 12 Yorkshire puddings).
• Place in the pre-heated oven for roughly 5 minutes.
• Take the tray carefully out of the oven by which point the beef dripping should be piping hot. Pour the Yorkshire pudding batter into each individual pan.
• Put the tray back into the oven for 20-25 minutes or until golden and risen. Do not remove them if they look cooked after 15 minutes, or they will sink. Turn the oven down to 180C and cook for a further 10 minutes

• Mix dry ingredients and work in the butter
• Melt lard with syrup over low heat
• Pour lard/syrup over dry ingredients and mix well
• Add beaten egg and mix well
• Pour into a well-greased 20cm square baking tray and bake at 150C-160C for 45 minutes or so until the mixture is firm but not dry. It will rise and then go down during cooking.
• Cover with greaseproof paper and set aside in a cool place for a week before eating
• Cut into 16 squares and serve.

Prepare

• Roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for time a few days will suffice.
  
• Combine the flour, bread crumbs and whisked egg in a large mixing bowl
• Add the suet, grated carrots and apples and mix well
  
• Add the sugar and suet, followed by the other ingredients and mix well
  
• Grease the inside of the pudding basin with butter and place a circle of greased, grease-proof paper in the base of the 2.5-pint pudding basin
• Place the mixture in the prepared 2.5-pint pudding basin
• Place a circle of grease-proof paper on top of the pudding mix
• Cover the pudding bowl containing pud mix with grease-proof paper, pleat across the centre, then tie on with string.
• Cover the grease-proof paper lid with pleated foil and secure it with string. Add a loop of string across the top of the bowl to form a handle for lifting the pudding bowl.
• Steam the pudding on a trivet for 8 hours. Top up the water at regular intervals to prevent the pan from boiling dry.
• Repeat steaming for a further 8 hours on the following day.
• Store in a cool place for at least a month to mature.

Serve

• On the day, re-steam for 2 hours or microwave: set microwave power level to 400-500 watts and heat the pudding for 10-15 minutes.
• Carefully remove the foil and grease-proof paper cover, and turn the pudding onto a large plate. Use a palette knife to free the pudding from the inside of the bowl if needed.
• Garnish with a sprig of holly, preferably with holly berries
• Warm a serving ladle half filled with brandy over a flame. When it catches fire, pour over the pudding and carry to the table. The effect is improved by darkening the room.
• Serve with Brandy butter and/or fresh cream and/or vanilla ice cream

Creamy mash

• Peel and chop the potatoes
• Boil in lightly salted water for 15-20 minutes
• Drain off the water
• Add the butter and milk
• Mash to a fine puree and set aside

Lamb base

• Fry the mince in a large saucepan until the meat is browned. Break up any lumps with a wooden spoon. Set aside
• Gently sauté the onions, carrots, garlic and celery hearts for around 20 minutes or until they are soft, stirring frequently
• Add the Bay leaves, frozen peas, thyme, seasoning, Worcestershire sauce, tamarind paste, stock, red wine and deglaze the pan
• Add the plain flour and browned lamb mince, and stir until the flour has thickened the base. Simmer for five minutes.
• Assemble the Shepherd's Pie
• Pour the base into a large oven-proof dish
• Spoon the mashed potato over the base. Spread to cover the base.
• Use a fork to level the mash and make a pretty pattern. Sprinkle a handful of grated Cheddar cheese over the mash.
• Place into a heated oven at 200C (190C if fan oven) and cook for around 20 minutes or until the crust has browned.

Preparations

• Season the beef and allow to reach room temperature (2 hours)
• Cook the lardons in butter for 6-8 minutes in the casserole.
• Set aside, but leave the cooked fat in the casserole.
• Dust the beef cubes in flour and brown in the casserole. Cook in batches to ensure meat fries and is not boiled in the juices. Set aside.
• Melt 2 tablespoons of butter in the Dutch-oven and add the carrots, pearl onions, chopped red chilli, thyme, chopped garlic and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
• Return the lardons and browned beef to the casserole
• Pour two glasses of cognac. Drink one and set the other to one side.
• Pour in the red wine, cognac and beef stock. The meat should just be covered. Bring to a simmer, cover with a lid and bake for 1 hour 30 minutes in the oven (180C). 
• Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. 
• When the casserole has been cooking for 1 hour 30 minutes, remove and add the mushrooms. Return the casserole to the oven and cook for a further 30 minutes (180).

Serve

• Remove the casserole from the oven and let the dish rest for 15 minutes.
• Serve with boiled or mashed potatoes

• Place the apricots, ginger, garlic, red chilli, fresh rosemary and thyme in a food processor and turn into thick textured paste
• In a large mixing bowl, combine the minced pork with the blended paste and all the seasonings.
• Use your hands to mix the ingredients thoroughly. Ensure that the blended paste and seasonings are evenly distributed throughout the meat.
• Cover the bowl with plastic wrap and let the mixture sit in the refrigerator for at least 30 minutes to allow the flavours to meld.
• Use the sausage meat in your desired recipes. Form it into ball or sausage shapes, use it as a stuffing for poultry, or incorporate it into dishes like sausage rolls.

• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the minced beef and pork to the pot. Break the meat apart with a spoon and cook until browned.
• Pour the red (or white) wine into the pan and let it simmer for a few minutes until it reduces by half.
• Add the crushed tomatoes, milk, salt, pepper, oregano, thyme, rosemary, bay leaf, and nutmeg. Stir well to combine.
• Stir in the tomato paste and beef or vegetable broth. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the Bolognese sauce simmer for at least 1 to 1.5 hours. Stir occasionally.
• Taste and adjust the seasoning as needed. If the sauce becomes too thick, you can add a bit more broth.
• Remove the bay leaf before serving.
• Serve the Bolognese sauce over cooked pasta and garnish with freshly grated Parmesan cheese.

Prepare the Octopus

• Clean the octopus thoroughly under running water.
• Place the cleaned octopus in a plastic bag or wrap it tightly in plastic wrap. Freeze it for at least 24 hours. Freezing and thawing the octopus helps to break down the cell structure, making it more tender. This is a common method used in Spain.
• Remove the beak from the centre of the tentacles.
• Fill a large saucepan with water. Add the halved onion, bay leaves, and 1 tablespoon of sea salt.
• Bring the water to a boil.

Cook the Octopus

• Submerge the octopus into the boiling water three times, holding it by the head, to help curl the tentacles.
• Leave the octopus in the boiling water and cook for about 40-50 minutes or until it becomes tender. Check tenderness by inserting a fork; it should penetrate easily.
• Once cooked, remove the octopus from the pot and let it cool for a few minutes.

Prepare the Potatoes

• While the octopus is cooking, peel the potatoes and cut them into chunks.
• Boil the potatoes in salted water until they are tender but still firm.
• Once cooked, let the potatoes cool slightly. Then, cut them into thin slices.

Slice the Octopus

• Slice the octopus into bite-sized pieces. Aim for a thickness of about half an inch.

Assemble the Dish

• Arrange the sliced potatoes on a serving platter or individual plates.
• Place the sliced octopus on top of the potatoes.
• Drizzle generously with extra virgin olive oil.
• Sprinkle with Spanish smoked paprika and coarse sea salt to taste. Adjust the quantities based on your preference.

Garnish and Serve

• Garnish the dish with freshly chopped parsley.
• Serve Pulpo a la Gallega warm as a tapa or a main course.

Accompany with Alioli (Garlic Mayonnaise)

• Some variations of this dish are served with a side of aioli. You can make aioli by mixing crushed garlic with mayonnaise until you achieve a creamy consistency. Serve it on the side for dipping.

Prepare the Moules:

• In a large pot, melt the butter over medium heat. Add the chopped onion, leek, and celery. Cook until the vegetables are softened.
• Add minced garlic and cook for another minute.
• Pour in the white wine and broth, and bring to a simmer.
• Add the cleaned mussels to the pot and cover. Cook for about 5-7 minutes or until the mussels open. Discard any mussels that do not open.
• Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
• Garnish with chopped fresh parsley.

Prepare the frites

• Heat vegetable oil in a deep fryer or large, deep pan to 350°F (175°C).
• Fry the potato fries in batches until golden brown and crispy. Remove and drain on paper towels.
• Sprinkle the fries with salt while they are still hot.

Serve

• Serve the mussels in large bowls, and pour some of the broth over them.
• Serve the crispy fries on the side.