• Cut the chicken into strips. Set aside
• Blend all the marinade ingredients in a food processor, add a little water if required
• Combine the cut chicken and marinade. Cover with cling film and refrigerate overnight or minimum 6 hours.
• Thread 3-4 strips onto each bamboo skewer.
• BBQ or grill the chicken skewers 2-3 minutes each side until the meat is fully cooked and the surface is nicely charred. Brush with some oil while grilling.
• Serve hot with the peanut sauce (seperate recipe)

• Crush the peanuts till fine in a food processor.
• Chop the spice paste ingredients corasly and blend in a food processor till very fine. Add a few tbsp water to help blending.
• In saucepan heat the oil on medium and add spice paste. Add two of the strips of lemon grass. Fry until aromatic and smell spicy.
• Add ground peanuts, water, tamarind, salt, palm sugar, coriander powder and sweet soy sauce. Stir to combine well.
• Reduce the peanut sauce on medium-low heat, stir continuously for 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
• Let cool to room temperature and serve with satay chicken.

• Combine all and mix well. Slather over meat and veges before roasting
• baste a few times during cooking
• Brush the pan juices and thickened sauce over food and grill until caramelised and gooey. Yummo

Meatballs

• Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk and season well with salt and pepper
• Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for 2 hours. This will help them hold their shape whilst cooking.
• In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
• When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C with a fan) and cook for 30 minutes more.

Cream Sauce

• Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes. Add 150ml of veg stock and 150ml of beef stock; continue to stir. Add 150ml of double cream, 2 tsp soy sauce, and 1 tsp dijon mustard.
• Bring to a simmer and allow sauce to thicken.

• Once the chook is cold remove all the meat from the bones. You want a range of sizes for the chicken bits. Cube up the stuffing.
• .Fry up the bacon, Get it good and nicely well done. Chop up roughly once cooked
• Spray oil a 10x10 square baking tin. Cut Once sheet of pastry in half and use this and one other sheet to line tin. Seal edges by squeezing together
• Put the chicken in the pastry lined tin. Dot the stuffing over top and the baked beans then spread the chopped bacon around.
• Mix the soup mix with a cup or so of boiling water. Pour the soup mix evenly around the pie. Cover with last sheet of pastry. Seal edges well. Cut a slit in the top to vent steam.
• Bake for 30-45 minutes depending on oven. Fan bake for a bit then classic bake so the pastry doesn't get burnt. Once baked remove from oven and let stand for 5-10 minutes.

• Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
• Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.
• Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 15 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking. For larger pieces of lamb you may need to finish it in an oven.
• Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
• Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.
• Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.

• Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.
• Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side down in the pan, then season with sea salt and black pepper.
• Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
• Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
• Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
• When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.
• After a few minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
• Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.