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1. Preheat the oven to 180c/350f. Heat some oil in a roasting dish.
2. Chop the carrot, cauliflower and potato into equal sizes. Roughly chop the onion into half-moons.
3. When the oil in the dish is hot, roast for 20 minutes.
4. Add the rice, tomato puree, curry powder, crumbled stock cube and green beans.
5. Season generously, top the ingredients up with boiling water until just covered, then thoroughly mix together.
6. Cover in foil and bake for another 20 minutes (stirring half way through cooking).
7. Remove from the oven and discard the foil. Serve garnished with freshly chopped coriander, sliced red chilli and chopped cashew nuts.

Love curry? Check out all my other curry recipes.

1. Finely chop the shallots, garlic and mushrooms.
2. Melt a knob of butter in a saucepan and fry the shallots, garlic and mushrooms for 5 minutes.
3. Add the rice and wine. Leave to simmer for 2 minutes (or until the wine has absorbed into the rice).
4. Crumble in the stock cube, season generously and pour in boiling water until the contents are just covered.
5. Stir and leave to simmer for 15 minutes, topping the water level up when needed during cooking.
6. After the cooking time and when the water is mostly absorbed, stir in the spinach, parmesan and parsley. Serve straight away and enjoy.

Love rice? Check out my other recipes that are rice based.

1. Prepare the base by pouring the flour and yeast into a mixing bowl. Combine then make a well in the middle.
2. Pour 100ml of lukewarm water into the well. Briefly mix then knead for 5 minutes on a floured surface.
3. Place the dough in a bowl and leave to proof, covered, for 1 hour (or until doubled in size).
4. Roll out two pizza bases and slice into the shape of hearts. Place on a floured/greased baking tray and lightly brush with oil.
5. Peel and slice the onion into half-moons. Fry with the sugar for 5 minutes until caramelized.
6. Spread the tomato puree over each pizza base then layer on the onion, tomatoes and goats cheese.
7. Sprinkle over the oregano and place on the rosemary sprigs. Bake in an oven pre-heated to 180c/350f for 10-15 minutes.
8. Once cooked, remove from the oven and place some rocket on the pizzas. Drizzle with balsamic glaze and enjoy.

Check out all my other pizza recipes.

1. Pre-heat the oven to 180c/350f.
2. Add the dates and bicarbonate of soda to 100ml of boiling water, stir and leave to soak.
3. In a mixing bowl, cream 35g of butter and the demerara sugar together until lighter in colour.
4. Add the cinnamon, 1 tbsp of treacle, self-raising flour, vanilla extract and crack in the egg. Briefly mix together.
5. Now take the soaking dates and blitz with the water in a food processor until nearly smooth.
6. Add the blended dates to the mixing bowl and mix everything together.
7. Grease 3 ramekins and place a disc of greaseproof paper in the bottom of each. Split the pudding mixture between them.
8. Bake the puddings in the oven for 25-30 minutes, until risen and cooked through.
9. Meanwhile, prepare the sticky toffee sauce. Melt 25g of butter in a saucepan over a low heat.
10. Add the muscovado sugar, cream, ½ tbsp of treacle and brandy. Leave to simmer gently, stirring regularly, until you’re happy with the thickness.
11. When the puddings have finished baking, remove from the oven and remove them from their ramekins. Pour over the toffee sauce and serve whilst still hot.

Check out loads more of my dessert recipes.

1. Peel the shallots and finely chop.
2. Using a pestle and mortar, grind the peppercorns.
3. Over a low heat on the stove, melt the butter in a saucepan then fry the shallots for 5 minutes.
4. Add the peppercorns, brandy, cream, mustard, crumble in the stock cube, and pour in 125ml of boiling water.
5. Stir everything together and leave to simmer for 10-20 minutes whilst stirring regularly, until you’re happy with the thickness of the sauce.
6. Finally, season generously with salt and serve over a nice juicy steak.

TIP. Make this peppercorn sauce in advance and re-heat when it’s needed.

1. Preheat the oven to 200c/390f. Heat some oil in a roasting dish.
2. Chop the courgette, mushrooms, pepper, aubergine and broccoli into similar sized pieces (approx. 1 inch).
3. Place the chopped vegetables into the roasting dish once the oil is hot. Bake for 30 minutes, stirring half way through cooking.
4. Meanwhile, roughly chop the onion and finely chop the garlic.
5. On the stove, heat some oil in a saucepan and fry the onion and garlic for 5 minutes.
6. Add the chopped tomatoes, oregano, tomato puree and season generously with some salt.
7. Stir the tomato sauce and leave to simmer for 10 minutes.
8. Also cook the fusilli pasta in this time.
9. Once the veg is roasted off and the pasta and tomato sauce are ready, drain the pasta from it’s water and add to the vegetables.
10. Pour over the tomato sauce and stir everything together.
11. Sprinkle over the cheese then breadcrumbs and bake for 40 minutes in the oven.
12. When golden and crisp on top, serve straight away and enjoy.

Ingredients for this recipe were delivered from Nottingham-based Kerry’s Fresh. 

1. Peel the onion and garlic. Slice the onion into half-moons and chop the garlic.
2. Slice the sirloin steak into strips.
3. Heat some oil in a pan then fry the onion and garlic for 5 minutes.
4. Add the steak and fry until browned.
5. Add the red wine, mushrooms, mustard, yogurt, parsley, thyme, then season with some salt.
6. Stir and leave to simmer for 10 minutes.
7. When the sauce has thickened to your liking, stir then garnish with parsley.
8. Serve straight away, going great with rice or tagliatelle.

Love meat? Check out more of my beef recipes.

1. Preheat the oven to 130c/ 265f.
2. Separate the egg yolks from their whites.
3. Add the egg whites to a large mixing bowl with the cream of tartar. Whisk until you form stiff peaks.
4. Add the cream cheese and salt to the egg yolks. Whisk until smooth.
5. Lightly fold the egg whites into the yolk mixture. Be careful not to knock out too much air from the whites.
6. Briefly fold in the chia seeds.
7. Take a baking tray lined with greaseproof or parchment paper and spoon out 10 buns from the mixture.
8. Bake in the oven for 20 minutes.
9. When the cloud bread has just started to turn golden, remove from the oven. Leave to cool briefly and enjoy.

These taste great with a smoked salmon and rocket filling.

1. Preheat the oven to 210c/410f.
2. Pour some oil in a roasting dish and heat in the oven.
3. Meanwhile, peel the parsnips and chop into chunks (keeping them all the same size).
4. Boil the chopped parsnips in water for 4 minutes then drain.
5. Add the parsnips and honey to the hot roasting dish and season well with salt and pepper.
6. Roast for 45 minutes, stirring halfway through cooking.
7. When lovely and golden and crispy, serve straight from the oven and enjoy.

Check out my recipe on how to make the perfect roast potatoes.

1. Pre-heat the oven to 180c/350f
2. Place a saucepan over a low heat on the stove and add the mustard, honey and sugar.
3. Stir until the sugar has dissolved and a syrupy glaze has formed.
4. Take your pre-boiled ham and brush all sides with ½ the honey glaze.
5. Place the ham on a roasting tin and cook in the oven for 15 minutes.
6. After the first 15 minutes, brush all sides of ham with the remaining glaze and flip it over. Cook in the oven for a further 25-30 minutes.
7. When the ham is lovely and golden, remove from the oven and leave to stand for 15 minutes.
8. The glazed ham is now ready to carve and enjoy.

Don’t have time to boil your ham? See how to cook a ham in the pressure cooker.