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1. Firstly, finely chop the Onions and Garlic Cloves. Then heat some Oil in a casserole on the hob and fry the Onions and Garlic for 5-10 minutes.
2. Peel the Potatoes and chop into 2-inch squares.
3. Place the Fish Stock Cube into a jug then pour in 900ml of boiling water. Stir with a folk to dissolve the stock cube.
4. Put the Potatoes into the casserole then carefully pour in the stock. Leave to simmer for 10-15 minutes, or until the Potatoes are tender.
5. Remove the casserole from the heat and remove half the Potatoes with a little bit of Stock and place into a jug.
6. Using a hand blender, blitz the potato and stock until nice and smooth then return the blended mixture back into the casserole.
7. Stir until combined then add the Mixed Fish, Prawns, Sweetcorn and Broccoli. Give everything a stir then leave to simmer for 10-15 minutes, or until the vegetables are done and the fish is cooked through.
8. Season if necessary then the Fish Stew is ready to serve.

Love fish? Try my Seafood Tagliatelle Recipe with Salmon and Prawns.

1. Preheat the oven to 180c then start by thoroughly creaming the Caster Sugar, Brown Sugar and Butter together using a food mixer or by hand.
2. Into the mixture, break in the Eggs and pour in 1 tsp of Vanilla Extract. Briefly mix the ingredients together then sieve in the Plain Flour and Bicarbonate of Soda.
3. Add a pinch of Salt then thoroughly mix all of the ingredients. Then briefly mix in the Chocolate Chips, then the cookie dough is ready.
4. Line baking trays with greaseproof paper then roll out 16 balls from the cookie dough and place onto the trays – leaving enough room for expansion.
5. Place into the oven for between 10-20 minutes, keeping an eye on them to make sure they don’t burn.
6. When they’re golden but still slightly soft in the middle, remove from the oven, leave to cool then enjoy.

If it’s Christmas time, why not give my Christmas Cookies Recipe a go.

1. Peel 1kg worth of Rooster Potatoes then cut into 1-2 inches square.
2. Bring a saucepan of water up to boiling point then boil the potatoes for 10 minutes.
3. Meanwhile, roughly chop the Onion and finely chop the Garlic and fry in a frying pan with Oil – stirring for 1-2 minutes.
4. Using a small amount of water, create a paste with the Curry Powder then add to the frying pan along with the Fennel, Mustard Seeds and Turmeric.
5. Add a drop more Oil to the pan then stir to combine all the ingredients for a couple of minutes. Then remove from the heat.
6. When the Potatoes are cooked and tender, drain the water and set aside.
7. Pour the Tinned Tomatoes and Potatoes into the frying pan. Combine all the ingredients then leave to simmer for 5 minutes to allow all the flavours to infuse together.
8. Finally, season and garnish with fresh Coriander, then serve.

For another stovetop dish packed full of flavour, be sure to check out my Sweet and Sour Chicken Recipe.

1. Prepare the Pepper by cutting into strips then peel and slice the Onion into half-moons, then set aside. Top and tail the Mange Tout and cut in half diagonally.
2. Chop the Pineapple into chunks then set aside separate from the juice (keeping the juice for later).
3. Heat 1 tbsp of Oil in a large frying pan/wok over a high heat on the hob. Then fry the leftover Chicken Pieces for 10 minutes until the chicken begins to turn brown. Then set the chicken aside from the pan.
4. Place the pan back on the heat with the other 1 tbsp of Oil. When hot, fry the Onion and Pepper for 5-10 minutes until they crisp up.
5. Now add the Soy Sauce, Chicken, Caster Sugar, Juice from 200g of tinned Pineapple, Mustard and Tomato Puree to the pan. Reduce to simmering, thoroughly combine the ingredients and leave to simmer for 10 minutes (or until the sauce thickens).
6. Finally, add the Pineapple Chunks, Beansprouts and Mange Tout to the pan. Combine and leave to simmer for a further 5-10 minutes.
7. Serve when everything is piping hot and enjoy.

Why not try my Peanut Salad Recipe witch is also perfect for using up leftover chicken.

1. Place the Bacon onto a grill pan and place under a preheated grill to cook, flipping halfway between cooking.
2. Meanwhile, prepare the Egg by poaching in swirling/simmering water with a capful of Vinegar.
3. When the Bacon is nearly done, slice the Muffin in half and toast it on both sides under the grill.
4. When everything is cooked, take the toasted Muffin and pour on some Hollandaise Sauce. Then place on the Bacon.
5. Then drain any excess water from the Poached Egg and place on top of the Bacon.
6. Drizzle on some more Hollandaise Sauce, garnish with finely chopped Chives and enjoy!

Be sure to check out my guide on how to poach an egg perfectly and my Hollandaise Sauce Recipe – perfect for Eggs Benedict.

1. Boil the Potatoes in a saucepan of boiling water for approximately 20 minutes, or until the potatoes are tender.
2. Drain the water from the Potatoes and leave until they’re cool enough to handle.
3. Meanwhile, slice the Bacon into chunks and mix it into the grated Cheese.
4. When the Potatoes are cool enough, slice them in half lengthways then scoop out some of the Potato from each half (you can save this for mashed potato).
5. Place the Potato skins onto greaseproof paper on an oven tray then stuff each skin with the Bacon and Cheese mix.
6. Place in a preheated oven on 200c for 30 minutes, or until golden and crisp. Then serve with a spoonful of Sour Cream and enjoy.

For another buffet style recipe in association with the Co-Op and Love Food Hate Waste, check out my Cheese and Mushroom Bruschetta Recipe.

1. Finely chop the Onions and fry in a large saucepan for 5 minutes.
2. Wash the Mushrooms then finely chop using a knife or in a food processor. Add to the frying pan along with the Thyme then fry for a further 5 minutes, or until the water from the Mushrooms has evaporated.
3. Meanwhile cut 10 slices of bread diagonally from the French Stick and toast on one side under the grill.
4. When the Mushroom mixture and bread are ready, remove from the heat. Turn over the bread and spread the Mushroom mixture over the untoasted side of the sliced bread.
5. Sprinkle some grated Cheese over the top then return to under the grill.
6. Cook for a further 5 minutes, or until the Cheese turns golden then the bruschetta is ready to serve.

For another buffet style recipe in association with the Co-Op and Love Food Hate Waste, check out my Cheese and Bacon Potato Skins Recipe.

1. Melt the Butter over a low heat in a saucepan then put the Butter aside.
2. Put some water in another saucepan, bring it up to simmering point then place a glass mixing bowl on top.
3. Pour the White Wine Vinegar, Egg Yolks and a good few grinds of Pepper into the bowl.
4. Constantly whisk the ingredients for up to 10 minutes over a low heat until the sauce thickens up. Be sure to keep the water at a low simmering point in order to keep the Egg Yolks from scrambling.
5. Gradually, and whilst whisking in-between, slowly pour the butter into the egg mixture – whilst trying to avoid any of the hard white bits of the Butter going in.
6. Once you’ve poured as much of the Butter in that you can, top the mixture up with water if it’s too thick.
7. Drizzle in the Lemon Juice whilst tasting as you go. When you’re happy with the flavour, your Hollondaise Sauce is ready to serve.

Try my Eggs Benedict Recipe which is perfect if you’re making your own Hollondaise Sauce.

1. Prepare the Pizza Base by using a pre-prepared one or by making your own pizza base. Then place it on a floured or oiled oven tin.
2. Spread the Pizza Sauce or just Tomato Puree over the base using the back of a spoon. Then sprinkle with Grated Cheddar Cheese.
3. Now place the Olives, Peppers, Jalapenos and Tomatoes on top of the Cheese (for non vegetarians, feel free to put some meat on as well).
4. Top the pizza off with Mozzarella and Oregano then put in a preheated oven on 180c for between 10-15 minutes, or until golden and cooked in the middle.
5. Finish off the pizza by sprinkling with fresh Basil then enjoy!

Take it one step further and make your own Pizza Base and Tomato Pizza Sauce.

1. Pour the White Bread Flour and Yeast into a mixing bowl. Briefly mix then make a well in the middle.
2. Pour 200ml of lukewarm water into the well then briefly stir the ingredients together again.
3. Knead the mixture together for 5 minutes either by hand on a well floured surface, or using a food mixer and dough hook.
4. Once kneaded get a damp tea towel, place it over the mixing bowl and leave to proof for 1-2 hours, or until doubled in size.
5. Roll out 2 pizza bases from the dough on a well floured surface, then they’re ready for your pizza toppings.

Check out my Gourmet Pizza Recipe – perfect if you’re making your own pizza dough.