• 14 1/8 oz of middle neck of lamb, diced
• 2 carrots, medium, chopped into chunks
• 1 onion, roughly chopped
• 1 tbsp of tomato paste
• 2 1/3 pints of lamb stock
• 3 1/2 oz of pearl barley
• 4 large floury potatoes, chopped into large chunks
• 3 tbsp of vegetable oil

Add the oil to a large pan set over a medium heat. Once hot, add the chopped lamb and cook for about 5 minutes, or until well coloured.

Add the carrots and onions to the pan and leave to sweat for a few minutes.

Once the onions and carrots have softened, add the tomato purée and continue to cook for a few minutes more.

Add the lamb stock and the pearl barley to the pan and bring to the boil. Turn down the heat and cook gently for about 20 minutes, then add the chunks of potato.

Bring back to the boil and cook slowly until the lamb is tender and the potatoes are starting to break down and thicken the sauce. Serve immediately.

• 4 large floury potatoes, chopped into large chunks

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless pork shoulder, cut into 2-inch cubes, and salted 24 hours in advance
• 1 garlic clove, smashed
• 1 cup dry red wine (such as Aglianico del Vulture)
• 2 bay leaves
• 4 cups pork stock or water
• 1 bunch of red grapes, halved and seeded

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the pork, working in batches as needed, and cook, turning, until it is browned on all sides, 7 to 8 minutes. Remove the pork and set aside on a plate.

Reduce the heat to low. Add the garlic and cook until just golden, about 5 minutes. Add the wine, increase the heat to medium, and scrape up any browned bits from the bottom of the pan. When the alcohol aroma dissipates and the liquid has nearly evaporated, about 2 minutes, add the bay leaves.

Return the pork to the pan. Add enough stock so the mat is mostly submerged and season with salt. Cook, stirring occasionally, for 1 1/2 hour more, until the pork is fork-tender. Add the grapes at the 1 1/4 hour mark and continue cooking until they are tender. If the sauce becomes too dry, add a bit more stock (you may not need all the stock). Serve immediately.

• 1 1/2 kg (3 pounds) chicken wings/nibbles (tip removed, drumettes and flats separated)
• 1/2 – 1 tablespoon sea salt flakes (adjust to your taste)

Glaze:

• 3/4 cup Thai sweet chili sauce
• 4 tablespoons coconut sugar, or brown sugar
• 1/4 cup soy sauce
• 4 tablespoons rice wine vinegar (or white vinegar)
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon minced lemongrass
• 1 tablespoon minced garlic
• 2 teaspoons sesame (or peanut) oil

• Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
• To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
• Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
• While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
• Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
• Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!

• 2 cups water
• 2 heaping cups small cauliflower florets
• 1 teaspoon granulated onion powder
• 2 cloves garlic peeled, or 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dry mustard
• 1/8 teaspoon turmeric
• 1/4 cup nutritional yeast
• 1 tablespoon mellow white miso or soy-free chickpea miso or a little salt
• 1 tablespoon cornstarch or potato starch
• 1/2 tablespoon lemon juice

1. Bring the water to a boil in a medium saucepan. Add the cauliflower, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.
2. Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.
3. Pour the sauce back into the saucepan, add salt to taste if you like, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.

• 3 cups marinara sauce
• 1 cup vodka
• 1/2 cup heavy cream, at room temperature
• 1/2 cup parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper

Simmer marinara sauce and vodka over low heat, stirring often, until the mixture reduces by one fourth, about 20 minutes. Stir in the cream and continue to simmer over low heat until the sauce is heated through. Remove skillet from heat and stir in parmesan, salt and pepper.

• 4 large beets (2 1/2 pounds)
• 5 thyme sprigs
• ½ cup extra-virgin olive oil (plus more for drizzling)
• Salt and freshly ground pepper
• ¼ cup apple-cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons prepared horseradish
• 1/3 cup salted pistachios (chopped)
• 1 green apple (thinly sliced)

Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.