Recipe:

INGREDIENTS:
- 4 strawberries
- 1 lime
- handful of mint leaves
- 1 tbls of brown/white sugar
- ice cubes
- 7 UP

METHOD:
1. Cut the strawberries and lime into quarters and add to a glass.

2. Add a handful of mint leaves into the glass and add the sugar. Muddle all the ingredients together to bring out all the flavours. If you don't have a 'muddler' you can use the back of a wooden spoon or a rolling pin.

3. Add ice cubes into the glass followed by 7UP and stir everything together.

4. Garnish with extra mint leaves/strawberry or a lime wedge and enjoy!

Recipe

INGREDIENTS:
- Sunflower oil
- Fresh spinach leaves
- A handful of coriander
- 4-5 Medium white potatoes
- 1 Medium Aubergine
- 4-5 Onions
- 4-5 Green Chillies
- 1tsp Red chilli flakes
- 1tsp Garam masala powder
- 1tsp Red chilli powder
-1tsp Salt
- 1.5 Cups Gram Flour/Chickpea Flour
- 3 eggs

METHOD:
1. Finely slice the onions, spinach, coriander, potatoes and aubergine.

2. Wash the potatoes until you can see there is no trace of potato starch. Also wash the sliced aubergines and squeeze out all the excess water.

3. In a bowl add in the onions, spinach, green chillies, coriander, potatoes, aubergine, all the spices, red chilli flakes and salt and combine together.

4. Add in the eggs followed by gram flour. But add the gram flour gradually at a time when combining with your hands.

5. Pour oil into a frying pan. In the meantime, leave half the mixture refrigerated in an air tight container to fry for the next day (optional).

6. With a tablespoon scoop up the mixture and place into the pan when the oil is hot. Leave the Vegetable Pakoras to cook until it's golden (do not keep moving the Pakoras as they may break apart) then flip them around to cook on the other side.

7. Drain the Pakoras onto kitchen towels and it's ready to serve with your favourite chutney!

Recipe:

INGREDIENTS:
- 2tbls Olive Oil
- 600g (approx.) Chicken Breast
- 500g Pasta
- 2 Sliced Onions
- 4 Cloves of Garlic
- 5 Sliced Mixed Peppers
- 2 tbls Smoked Paprika Powder
- 2tsp Cumin Powder
- 1tsp Garlic Powder
- 1tsp Cayenne Pepper
- 1tsp Crushed Black Pepper
- 2tsp Red Chilli Powder
- Grated Cheddar Cheese (as much as you prefer)
- 1 Cup Double Cream
- 1 Cup Chicken Stock
- 1/2tsp Salt (if your Stock cube has salt otherwise use 2tsp Salt if it's unsalted)

METHOD:
1. In a deep pot boil pasta and add salt and oil and cook to eladente.

2.. In another deep pan add in oil, once hot and in the sliced onions and fry until soft.

3. Once the onions has softened add in the chopped garlic followed by the sliced mixed peppers. Keep stiring until the peppers soften.

4. When the peppers have soften, add in the sliced chicken breasts and all the spices: salt, smoked paprika powder, cumin powder, chili powder and garlic powder).

5. When the chicken is almost done add in the chicken stock and the double cream and leave it to simmer for about 10 mins.

6. In the meantime you can drain your pasta and grate some cheddar cheese.

7. Add your pasta to the chicken and all the grated cheese. (You can leave some cheese to garnish when serving).

8. Stir everything together until the cheese melts and you're ready to serve.

Recipe

INGREDIENTS;
- 1kg of Baby Chicken
- 2 Cups Basmati Rice
- 2tbls Oil/Ghee
- 5 Onions
- 1tbls Grated Ginger
- 1tbls Grated Garlic
- 2tsp Salt
- 1tbls Red Chilli Powder
- 1tbls Garam masala powder
- 1tbls Tumeric Powder
- 1 tin Chopped Tomatoes
- 3tbls Plain Greek Yogurt
- 1-2 Bay Leafs
- 1 Cinnamon Stick
- 3 Black Cardamoms
- 5 Cloves
- 8 Peppercorns
- 5 Green Cardamoms
- 4-5 Green Chillies
- Handful Chopped Coriander
- 1tbls Chopped Mint Leaves
- Boiling Water From The Kettle

METHOD:
1. First wash the Basmati rice about three times until the water runs clear add a pinch of salt to the rice and leave it to soak in cold water for about 30 mins (the longer the better!).

2. Remove any fat from the Baby Chicken and wash throughly and leave it as side.

3. In a deep pan with the flame on medium add in the oil/ghee. Finely slice the onions and add it into the pan. Fry the onions until they turn golden brown scoop some and put aside on a kitchen towel (this will be used later for garnishing).

4. Now add in the grated garlic and ginger followed by salt, red chilli powder, tumeric, bay leafs, green cardamoms, black cardamoms, cinnamon stick, cloves, peppercorns and garam masala powder and stir for about 5 mins.

5. Add in the chopped tomatoes and fry for another minute.

6. Set it on full heat and fry off all the spices by adding a splash of water from the kettle. Keep stiring and add more water until the tomatoes have blended in with the masala by mashing down the tomatoes using a wooden spoon.. Keep frying for about 10 mins until the mixture thickens.

7. Add in the baby chicken and fry with the mixture until there is no pink colour showing from the chicken. And add in the green chillies and stir.

8. Grab your kettle again and pour some hot water into the pan and let it simmer until the chicken is tender. (Do not over do it with the water you don't want the masala to be watery).

9. To the chicken add in the plain yogurt and mix well. Keep stiring for another 5 minutes.

10. Drain the Basmati rice and add on top of the chicken. Mix the rice and chicken together and let it fry for another 5 mins.

11. Add in hot boiling water from the kettle and cover the rice and chicken. Leave the lid on and turn the flame to high for about 15 mins.

12. After 15 mins, fluff up the rice using a fork and lift from the sides. Do not over mix the rice as the rice can break). Using a tea towel or tin foil cover the pot and place lid on top to trap the steam and put the flame down low. Cook for another 20 mins.

13. Once done. Fluff up the rice again using a fork and garnish with crispy onions, coriander and chopped mint leaves.

Recipe:

INGREDIENTS:
- Lotus Biscoff Spread
- 250g Stork butter
- 1tsp Baking Powder
- 250g Light Brown Sugar
- 3tbls Cocoa Powder (i used Cadbury Bournville brand)
- 2 packs of Dark Chocolate bars
- 100g Plain Flour
- 8 Lotus Biscoff biscuits

METHOD:
1. Start off my pre-heating the oven to 180°c, 350°F, Gas Mark 4 and grease a tin foil traybake or a square tin.

2. Melt the dark chocolate and butter in a bowl over a pan of boiling water on low heat until silky smooth and let it cool for 5 mins.

3. In a bowl mix in the eggs and sugar together until it becomes frothy.

4. Add in the chocolate mixture to the egg mixture, whisking until everything has been well combined.

5. To the mixture add in the plain flour, cocoa powder and baking powder. Now using a spatula fold in the mixture until smooth but do not over mix!

6. Pour in the mixture into the tray tin making sure to spread it out evenly. I used blobs of Lotus Biscoff spread and dotted them around the top and using a butter knife i created a marble effect by swirling the knife around.

7. Pop the tray into the oven to bake for 20 mins. And take it out and gently place the Lotus Biscoff biscuits on top forming two columns (this will be easier to cut the brownies later on). Pop the tray back into the oven for a further 20 mins.

8. Keep an eye on the brownies as you don't want them to over bake! To tell if the brownies are done the knife should come out clean along the side. The centre should remain gooey. If the knife comes out clean in the centre you have over baked the brownies and if it comes out really wet batter pop it back into the oven for a further 10 mins.

9. Once done, take the tray out of the oven and let it cool for 10 mins before cutting. You can use the biscuits as a guideline and you should have 8 brownies.