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1. Get yourself a jug and throw in enough grated cheese for one person, followed by a dash of milk, a dash of Worcester Sauce and a cap full of Vinegar.
2. Stir the mixture together until thoroughly combined.
3. Toast a piece of bread on one side, then spread the Cheese mixture on the untoasted side of the bread.
4. Stick the Cheese on Toast under a preheated grill and watch it bubble away. When it’s looking nice and crisp, take it out from under the grill and enjoy.

Why not throw some tomatoes on top for even more flavour?

1. Start by getting the Onion and finely chopping it with a sharp knife.
2. Heat some Oil in a pan then fry the Onion for 5 minutes. Then add the Rice, cooking for a further 1 minute.
3. Pour in the White Wine and stir for a further minute until it’s all been absorbed by the Rice.
4. Crumble in the Stock Cube then stir the contents of the pan until everything is combined. Leave to simmer gently with a lid on for 15 minutes. Chop the Sun-dried Tomatoes in the meantime.
5. After 15 minutes, remove the rice from the heat and stir in the Butter, Parmesan and Sun-dried Tomatoes until the Butter and Parmesan have melted into the Rice.
6. Season if necessary then serve with a garnishing of fresh basil.

Feeling inspired? Check out my Rice Salad Recipe for another refreshing rice dish.

1. Firstly prepare the Garlic by peeling the Cloves and finely chopping them. Then set the Garlic aside.
2. Then drain the oil from the Anchovies and put them into a bowl. Briefly mash them with a folk until they’re a bit smoother.
3. Heat some Oil in a saucepan and sprinkle in the Garlic, frying for about 5 minutes. Then pour in the mashed Anchovies and fry for another 5 minutes until everything mixes together.
4. Next, add the Olives, Capers and tin of Chopped Tomatoes to the pan. Give everything a thorough stir and leave to simmer for 15-20 minutes, or until the sauce thickens up nicely.
5. Once the sauce has thickened up, pour in the pre-cooked Prawns and the Salmon (cut up into chunks). Again, give everything in the pan a stir and leave it to simmer for a further 5-10 minutes to make sure the Salmon cooks through.
6. In the meantime, prepare the Tagliatelle. Then when everything’s ready to dish up, serve in a bowl, sprinkled with fresh Basil. I hope you enjoy.

Love Anchovies? Then check out my Homemade Caesar Salad Recipe.

1. To start, preheat your oven to 180 degrees.
2. Next, Peel and roughly chop the Onions and Garlic, then set them aside.
3. Peel and roughly chop the Carrots then add to a large casserole along with the Onion, Garlic and Lamb Shanks with a little Oil over a high heat.
4. Stir the contents of the casserole for about 10 minutes, allowing the vegetables to fry and the Lamb to seal and begin to turn brown.
5. Once the Lamb shanks have browned, carefully remove them from the casserole and put them aside.
6. With the Lamb removed, throw in the Plain Flour, Tomato Puree, then crumble in the Beef Stock Cube into the pan. Briefly stir the contents of the casserole then pour in the Red Wine and the leaves of the 2 sprigs of Rosemary.
7. Give everything in the pan a quick stir then return the Shanks back to the pan. Top the contents up with a little water then give everything a good stir.
8. Bring the pan up to simmering point then stick the lid on the casserole. Place in the oven for between 1 and a half to 2 hours, making sure you keep an eye on it whilst it’s cooking.
9. After the cooking time, remove from the oven, remove the shanks from the casserole then wrap them in foil.
10. Thicken up the sauce in the pan on the hob by briefly stirring it over a high heat until done.
11. When happy, remove the sauce from the hob, take the Lamb Shanks out of the foil then serve up on a plate.

Love roast dinners? See how to roast the perfect chicken.

1. Separate the Yolks from two Eggs and place into a jug. Then drizzle in about 1tsp of Oil and add in the Mustard.
2. With a hand whisk, blend the mixture until it thickens and goes lighter in colour.
3. Add 1 tsp of White Wine Vinegar to the jug (this will help it thicken), then start mixing with the hand whisk again.
4. Start adding the rest of the Oil very slowly to the jug whilst continuing to whisk. If you add it too quickly, the Oil and Egg won't combine. Don't be tempted to speed up pouring in the Oil as you get towards the end either - pour it in at a slow/steady pace.
5. When you've added oil the oil, remove the whisks, season if necessary and enjoy.

If you want to make Garlic Mayonnaise, simply throw a couple of Garlic Cloves into the mix.

1. Start by pouring your Salad mixture into a bowl big enough to hold all the ingredients, then pour in the Peanuts.
2. Slice the Sun-dried Tomatoes into strips and throw them in as well.
3. Slice the Bacon into strips then fry in a pan with a little Oil until crisp. Then add to the bowl.
4. Grill the Chicken Breast until it’s cooked through and there’s no pink left inside. Then cut into chunks.
5. Serve the Salad mixture onto plates then sprinkle over the Chicken and enjoy.

Check out more of my Salad Recipes here – perfect for the Summer.

1. Start by pealing your half Onion and finely slicing, then add to a mixing bowl large enough to hold the rest of the ingredients.
2. Take the Green Chili, cut it in half lengthways and remove the seeds from the middle using a teaspoon. Finely chop one of the halves and add to the bowl.
3. Chop the Cherry Tomatoes into the bowl. Tear in the Spinach and add the Cumin and Cardamom Seeds.
4. Crack in the 3 Eggs then thoroughly mix all the ingredients together.
5. Place a large non-stick pan over a medium heat on the hob and throw in the Butter and Coconut Cream. When it's melted, pour in the Omelette mixture.
6. Make sure there are no holes in the mixture, top with the grated Cheese then leave to cook for approx 4 minutes.
7. When the Omelette looks cooked, fold it in half in the pan, then serve.

Check out my BBQ Curry Chicken Recipe - a simple marinade to jazz up chicken on the grill.

1. Cut the Baking Potatoes into chip shapes – making sure they’re all similar sizes.
2. Boil the Chips in a saucepan for 4 minutes. In the meantime, heat some Oil in a roasting in the oven on 200c.
3. When the Potatoes have finished boiling, drain them and put them in the roasting tin. Sprinkle over some Salt and Pepper and toss them in the tin until evenly coated.
4. Cook in the oven for 30 minutes, siring half way through cooking - adding more seasoning if you feel the Chips need them.
5. After 30 minutes, or until the Chips look golden, remove from the oven and serve.

Love Chilli? These Chips go great with my Taco Fries Recipe …enjoy!

1. Start by rinsing the tin of Chickpeas under water then putting in a blender. Then add in the Cumin, Olive Oil, juice from the Lemon, peeled Garlic Cloves and a couple of dashes of Water.
2. Blend until smooth, gradually adding more Water if needed to help it blend.
3. When you’re happy with the consistency, taste and season if needed. Then put in the fridge to chill.
4. Prepare any veg you want to use to dip then serve it up with the Hummus.

For more dips, check out my homemade Guacamole Recipe which is also perfect for dipping.

1. Start by draining the juice from the tinned Tomatoes into a bowl using a sieve, then put the juice aside.
2. Put the tomatoes in a food blender/mixer and blitz until smooth.
3. Pour the blended tomatoes into a separate bowl then add in the Oregano, chopped Garlic, some Seasoning and a drizzle of Olive Oil - mix well.
4. Thin the sauce out by gradually mixing in some of the Tomato juice from earlier. When you're happy with the consistency, the sauce is ready to spread over your pizza base.

Use this sauce in my Gourmet Pizza Recipe.