• 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.

• Preheat your oven to 325°F (163°C).
• Trim excess fat from the lamb, leaving a thin layer for flavor and moisture.
• Using a narrow blade cut a dozen deep, narrow pockets in the meat and fill them with sliced garlic
• Score the lamb with a sharp knife.

Make the Marinade:

• In a bowl, mix minced garlic, harissa paste, cumin, coriander, cinnamon, ginger, salt, black pepper, olive oil, lemon zest, and lemon juice to form a thick paste.

Marinade the lamb:

• Rub the harissa marinade all over the lamb, making sure to get it into the scored cuts and garlic-filled pockets
• Allow the lamb to marinate for at least 1-2 hours or overnight in the refrigerator for more flavor.

Roast the Lamb:

• Place quarted red onions, sliced carrots and a large bulb of garlic cut in half (across the cloves) in to the roasting pan with 4 tbsp of olice oit
• Place the marinated lamb on a rack in a roasting pan, fat side up.
• Roast in the preheated oven until the internal temperature reaches your desired level of doneness (about 20 minutes per pound).

Baste and Rest:

• Baste the lamb with its juices every 20-30 minutes to keep it moist.
• Once done, remove from the oven, cover with a layer of foil and then a tea-towel and let it rest for 15-20 minutes before carving.

Garnish and Serve:

• Garnish with fresh mint leaves if desired.
• Carve the lamb into 5mm slices and serve with couscous, rice, or flatbread or with roast potatoes and steamed/glazed vegetables

Prepare the kidneys

• Clean the veal kidneys and remove any membranes or white parts. Cut them into uniform-sized pieces. Season with salt and pepper.

Sauté the pearl onions and shallots

• In a skillet, melt one tablespoon of butter. Add the red chilli, pearl onions & finely chopped shallots and sauté until the shallots are translucent. Note: the addition of red chilli is not part of a traditional Normandy recipe, but adds another level of flavour that I like!

Brown the kidneys

• Add the kidney pieces to the skillet. Cook them quickly over high heat until they are golden brown on the outside but still slightly pink inside. Set aside and keep warm.

Add calvados and cream

• Pour the Calvados into the skillet. Be cautious of flames, as alcohol can ignite. Allow the Calvados to deglaze the pan and reduce the volume by half.
• Pour in the veal stock and heavy cream and let the mixture simmer for a few minutes.
• As the sauce starts to thicken, add the kidneys and simmer until the sauce has thickened.

Season and garnish

• Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley.

Serve

• Serve the veal kidneys with Calvados over rice, pasta, or with crusty bread to soak up the delicious sauce.

Brown the meat

• If using a traditional tagine pot, soak it in water for at least 1 hour before cooking. This helps prevent the pot from cracking during cooking.
• Heat the olive oil in the tagine or pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

Prepare the base

• In the same pot, add the chopped onions and cook until softened. Add minced garlic and cook for an additional minute.
• Mix in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, dried chillis, salt, and pepper. Stir well to coat the onions and garlic with the spices.

Combine ingredients

• Return the browned lamb to the pot. Add dried apricots, raisins, almonds and preserved lemon slices. Pour in the chicken or lamb broth.

Simmer

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.

Add honey

• Stir in the honey during the last 15 minutes of cooking.

Prepare the harissa sauce

• If the dried red chilli peppers are whole, remove the stems. You can soak them in warm water for about 30 minutes to soften them.
• In a dry pan over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant. Be careful not to burn them.
• Use a spice grinder or mortar and pestle to grind the toasted seeds into a fine powder.
• In a food processor, combine the softened dried chilies, ground spice mixture, minced garlic, tomato paste, olive oil, and lemon juice. Process until you get a smooth paste.
• Taste the harissa and add salt/pepper as needed. You can also adjust the consistency by adding more olive oil if desired.

Garnish and serve

• Garnish the tagine with chopped fresh cilantro before serving. Serve the tagine over couscous or freshly baked flat bread.
• Transfer the harissa sauce to a small bowl and serve it alongside your tagine.

Prepare the fish

• Make sure the fish is properly cleaned and scaled. Score the fish on both sides.

Prepare the aromatics

• In a mortar and pestle, pound the garlic, ginger, and sliced lemongrass to release their flavours.

Prepare the sauce

• In a bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and sesame oil. Stir until the sugar is dissolved.

Assemble the dish

• Place half of the pounded aromatics inside the fish cavity and spread the rest on top of the fish.
• Tuck torn kaffir lime leaves around the fish.
• Pour the sauce evenly over the fish.

Steam the fish

• Steam the fish over high heat for about 15-20 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when done.
• Finish, garnish and serve
• In a small pan, heat the cooking oil until just smoking. Pour the hot oil over the fish to release the aromatics.
• Serve whole on a large plate
• Garnish with coriander, spring onions and chopped red chilli

Marinate the beef

• Place the beef chunks in a bowl and season with the salt and pepper. Pour a cup of red wine over the beef and let it marinate for a few hours or overnight in the refrigerator.

Sear the beef

• Heat the olive oil in a large glazed cast iron casserole over medium-high heat. Remove the beef from the marinade, pat it dry, dust it with half the flour and sear it in batches until browned on all sides. Set aside.

Cook lardons and vegetables

• In the same pot, add the chopped bacon lardons and cook until they render their fat. Add the chopped onion, carrots, butter, and garlic. Sauté until the vegetables are softened.

Add flour and deglaze

• Sprinkle the remaining flour over the vegetables and stir well to coat. Cook for a few minutes. Pour in the remaining red wine and use it to deglaze the pot, scraping up any browned bits from the bottom.

Combine ingredients and simmer

• Return the seared beef to the pot. Add enough beef broth to cover the ingredients. Stir in tomato paste and add the bouquet garni.
• Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven. Cook at a low temperature (around 300°F or 150°C) for 2 to 3 hours or until the beef is fork-tender.
• About 30 minutes before the stew is done, add quartered mushrooms and peeled pearl onions. Cook until these vegetables are tender.

Serve

• Remove the bouquet garni and discard it. Adjust the seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, noodles, and/or crusty bread.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• Clean the lobster thoroughly, removing any dirt or impurities.
• In a blender or food processor, combine the red bell peppers, scotch bonnet peppers, onions, garlic, and ginger. Blend until you have a smooth paste.
• Heat some vegetable oil in a pan and add the blended pepper mixture. Cook until the mixture thickens and the oil separates from the pepper.
• Season the pepper mixture with seasoning cubes and salt to taste.
• Marinate the cleaned lobster with the pepper mixture, ensuring each crayfish is well coated. You can let it marinate for at least 30 minutes to allow the flavors to infuse.
• Preheat your grill or oven to medium-high heat.
• Place the marinated lobster on the grill or in a grilling pan and cook until they are fully done. The cooking time may vary depending on the size of the crayfish and the heat of the grill.
• Turn the lobster occasionally to ensure even cooking and prevent them from burning.
• Once the lobster is cooked and has a slightly charred appearance, remove them from the grill.
• Serve the Lagos grilled lobster hot as a delicious and flavorful appetiser or as a side dish, or as a main course with Jollof rice.

• In a pan, dry roast the cumin seeds, coriander seeds, and fenugreek leaves until they become fragrant. Let them cool.
• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Chicken

• Wash the chicken pieces thoroughly and make 2-3 deep cuts in each piece to allow the marinade to penetrate.
• In a large mixing bowl, combine the yogurt, lemon juice, Tandoori masala, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, vegetable oil, and salt. Mix well to form a smooth marinade.
• Add the chicken pieces to the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the flavors to develop.
• Preheat your oven to 475°F (245°C) or prepare a red-hot charcoal barbecue grill. If you have a tandoor oven, you can use that for a more authentic experience.
• Arrange the marinated chicken pieces on a baking tray lined with aluminum foil or place them on a wire rack set over a baking tray to allow the excess marinade to drip off.
• Bake/grill the chicken for 25-30 minutes, or until the chicken is cooked through and slightly charred, flipping the pieces halfway through and basting with any leftover marinade.
• Once cooked, remove the chicken from the oven and let it rest for a few minutes.
• Garnish with chopped coriander and serve hot with lemon wedges, sliced onions, and mint chutney.

Tandoori masala