Name of dish : Beef burger with apple and blue cheese.

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2 Beef burger with apple and blue cheese. Preparation (25min) Chill (10min) Cook (12 min each burger/bun) 1. Break the slices of bread into smaller pieces. Put in a food processer and blitz until breadcrumbs. Put into a mixing bowl. 2. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. 3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. 4. With clean hands, scrunch and mix everything up well. Divide into 4 and pat and mould each piece into a roundish shape, roughly 2cm thick. Make them slightly bigger than the bun, as they will shrink when cooked. 5. Put the burgers onto a plate, then cover in cling film and place in the fridge until needed this will help to firm them up. 6. Wash and dry the lettuce leaves, cut your cress. Wash and slice the apple and the tomatoes. Peel and finely slice the red onion. Crumble the blue cheese into chunks, and leave everything to one side. 7. Preheat the grill to high. 8. To cook the burgers, preheat a large frying pan for a few minutes on a high heat, add a drizzle of oil to the pan, then turn the heat down to medium. 9. Fry the burgers for around 4 minutes on each side, seasoning the patties with black pepper as you cook them. 10. Halve and toast the bread buns under the grill. 11. When the burgers are cooked, top each with the blue cheese and pop under the grill for a couple of minutes until melted. 12. To build the burgers. Layer the salad leaves, cress, onion, tomatoes and apple onto the buns. Serve with a salsa /chilli relish. 2 slices bread Fresh parsley 350 g quality minced beef mustard 1 Egg ½ lettuce 1 punnet of cress 1 Braeburn or Cox apple 60 g blue cheese 1 red onion 1 tomato olive oil 2 burger buns Salsa/chilli relish Food processer Large bowl Green Chopping board Plate Scales Colander Spoon Fish slice

3 chicken burgers and wedges Prep time: 10 mins Cooking time: 40 mins Wedges: Preheat your oven to 200 C/400 F/gas 6. Put a large pan of salted water on to boil. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 10 minutes. Drain in a colander and leave to steam dry for a few minutes. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Prep time: 30 mins cooking time: 10 mins for each burger presentation time: 5 mins Burgers: Remove crusts from good bread, tear into chunks and pulse in a mini chopper or food processor. Put in a bowl. Remove all excess fat from boneless, skinless chicken breasts, cut into 1-inch cubes and pulse in a food processor until coarsely chopped. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, ½ cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be wet. Place remaining 1 ½ cups bread crumbs on a plate. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick frying pan over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Fry the bacon for a few minutes each side. Serve in a burger bun with a tower of wedges, boiled peas and sweetcorn, and a dash of ketchup. 4 slices bread 2 chicken breasts (ground in processor) 2 bread buns 2 rashers of bacon ½ cup low-fat milk 3 tablespoons sweet onion (finely minced) ¼ teaspoon cayenne pepper ¾ teaspoon coarse grained salt Cracked black pepper 1 teaspoon olive oil 2 large baking potatoes 2 tablespoons peas 2 tablespoons sweetcorn 1 teaspoon ketchup Food processor Mixing bowls Measuring scales Rubber spatula Red chopping board Green chopping board frying pan Large pan colander Plates Roasting tray

4 Bacon Carbonara Prep time: 20 minutes Cooking time: 25minutes Serving / Salad presentation: 5 mins 1. Cook the spaghetti in plenty of boiling, salted water until al dente (about 12 mins). 2.Peel and slice the garlic. Cut the pancetta (bacon) into cubes. 3. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. 4. Add the pancetta to the frying pan and cook until translucent and golden, but not brown around the edges. 1 tbsp. olive oil 1 garlic clove, sliced 75g pancetta, cubed (bacon) 250g dried spaghetti 2 eggs and 1 egg yolk 25g parmesan, finely grated Freshly ground black pepper For serving : fresh parsley garlic bread Mixed salad Tomatoes 5. Meanwhile, in a bowl, beat together the eggs and the extra yolk. Then stir in the grated pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper. 6. Scoop out a small cupful of the spaghetti cooking water, and then drain the spaghetti well. 7. Tip the drained spaghetti into the frying pan and toss to coat with the pancetta fat. 8. Take the pan off the heat and tip in the egg mixture, mixing the pasta furiously, then, once it's begun to thicken, add a dash of cooking water to loosen the sauce. Mix again, serve in a bowl, finishing off with a grating of parmesan and fresh parsley. Serve with garlic bread and mixed salad. Mixing bowl Large pan Slotted spoon Mixing bowl Colander Grater Red chopping board Green chopping board

5 Roast Chicken Breast Dinner Prep Time: 40 mins Cook Time: 1 hour 30 mins Create the chicken marinade by mixing the lemon juice, zest, oil, garlic, thyme, salt and pepper. Place the chicken in a glass bowl and pour the marinade over. Make sure to evenly coat the chicken. Cover and refrigerate. Preheat oven to 200 C. Prepare the vegetables. Halve and de-seed the pepper, then cut each half into 4. Peel the red onion and cut into 8 wedges. Peel the carrot and cut into chunks. Wash the celery and slice into chunks. Wash and quarter the tomato, then cut each in half. Leave the cloves of garlic in their skins but squash them with the back of a knife. Put all the veg in a roasting tray. Scatter over salt and pepper. Roughly chop the thyme and rosemary leaves. Drizzle all with olive oil, then toss to coat the veg in oil. Roast for around 50 minutes until soft and cooked. Roasted chicken: 2 skinless chicken breasts Zest of ½ lemon Juice of ½ lemon ¼ cup of olive oil 2 cloves garlic (minced) 1 tablespoon fresh thyme, chopped ½ teaspoon salt ½ teaspoon black pepper Roasted vegetables: 1 yellow pepper 1 red onion 2 carrots 2 sticks of celery 3 cloves of garlic 1 tomato Small bunch of fresh rosemary and thyme Olive oil Remove chicken from marinade and wipe off excess oil. In a frying pan, sear the chicken breasts for 2 minutes on each side until golden brown. Put chicken on a baking tray lined with a wire rack and roast for minutes depending on the thickness. Peel potatoes and slice into chunks. Cook in a pan of boiling water for minutes until soft. Drain and mash with a knob of butter. 2 large potatoes for mashing Bowl Red chopping board Grater Green chopping board Peeler Roasting tin Spoons Wire rack Pan Colander Masher

6 Hunters Chicken Prep time 30 mins Cooking time 30 mins 5 minutes for serving and presentation Pre-heat the oven to 200 degrees Celsius. Put the rashers of bacon on top of the chicken (two rashers per chicken breast). Put the chicken in the oven for minutes until golden. Whilst the chicken cooks. Peel and chop the potatoes into medium chunks. Put in a pan of boiling water. Keep them on a medium heat for 10 minutes. Peel and wash the carrots. Put the carrots and peas into another pan of boiling water. Peel and chop the onion into small thin chunks. Fry the onions slightly till brown. Drain the water from the potatoes and put them back into the pot. Pour in 100ml of milk and two tablespoons of the Philadelphia. Mash them to create a creamy mashed potato. Add the fried onions in to the mash and mix until evenly distributed. Once the vegetables are soft, but not mushy, drain them and put the peas and carrots on the side of your plate. Take out your chicken and put it on the plate. Squirt on some sticky BBQ sauce and sprinkle with some parmesan. Put the mash onto the plate using a circle shape. 2 chicken breasts 4 rashers of bacon 1 tbsp. oil 1 red onion 2 carrots 2 tablespoons peas 4 potatoes 2 tablespoons soft cheese 100ml milk Sticky BBQ sauce grated parmesan Baking tray, Red chopping board, Peeler, knife, green chopping board, 2 pans, jug, colander, tablespoons, masher, frying pan and a plate.

7 Thai Fish Cakes Prep time approx. 30 mins Cooking time approx. 30 mins Presentation time approx. 5 mins Preheat the oven to 200 C/Gas 6. Peel the potatoes and chop into medium chunks. Add to a pan of boiling water. Cook for 10-15mins until soft. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. Prepare the flavouring ingredients. Finely chop the lime leaves. Slice the chilli in half, remove seeds, finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Remove root and outer leaves. Finely chop the lemongrass stalks. Remove fish from oven and allow to cool. Drain water from the potatoes and mash. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Form the fish mixture into small cakes about 6cm- 8cm wide. Dredge the fishcakes in the flour to coat, shaking off the excess. Heat the vegetable oil in a non-stick frying pan. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Serve the fishcakes with a squeeze of fresh lime and some salsa sweet chilli sauce for dipping.. 2 large Potatoes 300g fish (salmon, cod) sea salt 1 tbsp olive oil, for drizzling 3-4 Lime leaves 1 fresh Chilli 2 Garlic cloves 2 Lemongrass stalks Dash of fish sauce Coriander Lime juice 4 tbsp vegetable oil for frying flour, for dredging Salsa to serve Large pan Peeler Brown chopping board (potatoes) Roasting tray Blue chopping board (fish) Green chopping board (spices, leaves) Spoon Mixing bowl Fish slice Plates and bowls to serve