• 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.

Prepare the red curry paste

• Soak the dried red chilies in warm water for 15-20 minutes until they become pliable. Drain.
• In a mortar and pestle or a food processor, grind the coriander seeds, cumin seeds, and white peppercorns into a fine powder.
• In a food processor, combine the soaked red chillies, shallots, garlic, lemongrass, galangal, kaffir lime zest or leaves, and the ground spice mixture. Add shrimp paste.
• Blend the ingredients until you get a smooth and vibrant red paste. You might need to stop and scrape down the sides several times.
• If the paste is too thick, you can add a little vegetable oil to achieve the desired consistency.
• Store the red curry paste in an airtight container in the refrigerator. It can be kept for a few weeks, and you can also freeze it for longer storage.

Prepare the fish

• - Clean and score the fish. Season with salt.

Prepare vegetables

• - If using vegetables, prepare them by slicing them into bite-sized pieces.

Cook red curry paste

• - Heat a pan over medium heat and add the red curry paste. Stir-fry for a few minutes until fragrant.

Add coconut milk

• - Pour in the thick coconut milk and stir well with the curry paste.

Season the sauce

• - Add fish sauce and palm sugar. Adjust the seasoning according to your taste.

Cook the fish

• - Gently place the fish into the simmering curry sauce. Spoon some of the sauce over the fish.

Add vegetables

• - Add the vegetables to the curry sauce. Allow everything to simmer until the fish is cooked through and the vegetables are tender.

Add aromatics

• - Add torn kaffir lime leaves to the curry. Let it simmer for a few more minutes.

Garnish and serve

• - Garnish with Thai basil leaves and red chili slices.
• - Serve the Choo Chee Pla over steamed jasmine rice.

• 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

• Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue or greenish parts.
• In a large cast iron frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and translucent. Add the minced garlic, red chilli and grated ginger, and sauté for another 1-2 minutes until fragrant.
• Add the chicken livers to the cast iron frying panand cook them for about 5-7 minutes, turning them halfway through. They should be cooked through but still slightly pink in the centre.
• Carefully add the cognac to the cast iron frying pan and allow it to simmer for a minute or two. This will deglaze the pan and add a depth of flavour to the pâté. Be cautious, as the alcohol may ignite briefly.
• Transfer the cooked livers and sautéed ingredients to a food processor. Add the remaining butter and process until smooth.
• Season with salt and pepper to taste.
• Spoon the mixture into ramekins or a dish, smoothing the top with a spatula.
• Seal with a layer of melted garlic butter and garnish with slices of red chilli.
• Refrigerate for at least a few hours or overnight to allow the flavours to meld and the pâté to set.
• Before serving, let the pâté come to room temperature for the best flavor and texture.
• Serve this Spicy chicken liver pâté on a baguette, crusty bread or crackers.

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.

Stage 1 - boiling

• Place all the Stage 1 ingredients in a pan of cold water, bring to the boil and then simmer for 2 hours

Stage 2 - baking

• Make a glaze by mixing the Stage 2 ingredients in a bowl.
• Deeply score the pork belly into 2cm cubes, leaving the cubes connected. Rub the glaze into the meat.
• Place the glazed meat on a layer of foil in a baking tray, place in an oven at 220°C and cook for 30-45 minutes or until the crackling has risen and looks crispy all over. Baste the meat with the glaze from time to time.

Stage 3 - garnish

• Place the glazed meat on a flat serving plate and garnish with the Stage 3 ingredients - chopped red chillis and spring onions
• Cut off squares of meat with garnish and serve

• Combine the finely chopped parsley, minced garlic, and red pepper flakes in a mixing bowl. Replace the red pepper flakes with chopped red chills as required for a spicier version.
• Add the red wine vinegar and mix well. Let it sit for a few minutes to allow the flavours to meld.
• Gradually add the extra-virgin olive oil while stirring the mixture to emulsify the sauce.
• Add the chopped oregano and season with salt and black pepper to taste.
• Mix the ingredients until well combined.

Sitting time

• Let the chimichurri sit for at least 30 minutes before using to allow the flavors to fully develop. You can also refrigerate it in an airtight container for a few hours or overnight for even better flavor.

Dough

• In a large bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Filling

• In a separate bowl, mix the ground yak or beef, onion, garlic, ginger, coriander, cumin, coriander, salt, and pepper until well combined.
• Heat a tablespoon of vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Allow the filling to cool.
• Divide the dough into small, golf ball-sized portions. Roll each portion into a thin, circular wrapper, making the center slightly thicker than the edges.
• P Place a heaped tablespoon of filling at the centre and start pleating the edges. Join all the pleats at the centre and gather all the ends so they are sealed and look like a tiny bundle.
• Arrange the momos on a steamer lined with parchment paper or cabbage leaves, leaving some space between them to prevent sticking. Steam for about 20-25 minutes, or until the dough is cooked through and the filling is heated.

Dipping sauce

• While the momos are steaming, prepare the dipping sauce by mixing the tomato sauce, soy sauce, minced garlic, chili powder, sesame oil, and vinegar in a bowl.

Chutney

• Blanch the tomatoes and dried chillies. Put them in a blender, add sugar, salt, garlic and vinegar. Turn it into a paste and serve.

Serving

• Serve the momos hot, with the dipping sauce and chutney on the side.