Instructions

• Warm the milk, stir in the yeast and one tablespoon of sugar, leave until foamy (around 10 minutes).

• In a separate bowl, combine the flour, sugar and salt, form a well in the middle, pour in the yeast mixture and the butter and combine by kneading for around 10 minutes. The texture should be smooth and elastic.

• Grease a large mixing bowl, place the dough in the bowl, cover and leave in a warm place to double in size (around an hour). Lightly dust a clean work surface, knead the dough, roll out into a rectangle and spread the jam on the top leaving a small border around the sides.

• Tightly roll up the dough to form a log, cut the log in half and twist the two halves together. Gently press and place the dough into a greased loaf tin, leave in a warm place until doubled in size (1 hour).

• Preheat the oven to 180C, brush the loaf with milk and bake for 40 minutes or until golden brown. Leave to cool slightly before removing from the tin.

• Mix the icing sugar and lemon juice together, pour on top of the babka once cooled and serve.

Instructions

• Preheat the oven to 180C, line a cake tin with baking paper and sift the flour and baking powder in to a mixing bowl. Tip in the sugar and poppy seeds and combine.

• In a separate bowl, combine the milk, the juice of four lemons, the vanilla, oil and the zest of three lemons. Combine the dry and wet ingredients while mixing.

• Pour the cake mixture in to the cake tin and bake in the oven for 50 minutes or until cooked through.

• Leave the cake to cool in the tin for 5 minutes then carefully remove and place on a cooling rack. While the cake is cooling, combine the icing sugar with two tablespoons of lemon juice to form a thick icing.

• Pour the icing over the cooled cake, sprinkle poppy seeds and lemon zest on top.

Instructions

Red Layer

• Fry the chopped onion in oil until the colour of the onions begin to change, add the chopped tomatoes and cook for 5 minutes.

• Tip in the Italian herb mix with 50ml of water and boil while mixing. Leave to simmer and cover the pan for 10 minutes. Scoop the mixture in to a bowl.

Green Layer

• Add the basil, garlic, almonds, two tablespoons of oil and the cheese to a blender, and combine until smooth. Taste and add salt and pepper if needed.

• Tip in half the rocket, blend, add the remaining rocket and process again. Scoop the mixture in to a bowl.

Orange Layer

• Boil the chopped carrots for 5 minutes and preheat the oven to 190C. Add the boiled carrots to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

• Place the carrots in to a clean blender, process and scoop the mixture in to a bowl.

Purple/Pink Layer

• Preheat the oven to 190C, add the chopped beetroot to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

• Place the beetroot in to a clean blender, process and scoop the mixture in to a bowl. You should have four separate colours in four bowls.

• Line the bottom of a deep dish with the red layer, place lasagne sheets on top. Spoon the green layer on top of the sheets and add more lasagne sheets. Spread the orange layer on top, add sheets and scoop the purple/pink layer out and spread on top. Add the final lasagne sheets to the top and sprinkle with Parmesan and thyme.

• Place in the oven for 30 to 40 minutes until cooked.

Instructions

• Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

• Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Instructions

• Cut the chicken in to smaller pieces, place in a bowl, sprinkle 1/2 teaspoon of salt and pepper, two chopped chillies, 3 tablespoons of lemon juice and two tablespoons of flour, toss until coated and leave to marinate for 15 minutes.

• Heat oil in a pan, fry the chicken on each side for 1 to 2 minutes. Remove the chicken from the pan, fry the onions until golden brown then add the tomatoes until soft. Tip the onion and tomato in to a blender a long with the yogurt and blend until smooth.

• Fry the star anise, ginger, garlic, curry leaves, bay leaves, cumin seeds, cloves, 2 peppercorns and three chillies. Add the yogurt mixture to the pan, cook until it begins to thicken. Tip in the chilli flakes, cumin, coriander, paprika, tomato puree, salt to taste and mix.

• Pour in the cream to form a smoother mixture, tip in the chicken, cook and stir in the spinach. Try to remove any whole spices before eating.

Instructions

• Place the onion, chillies, ginger, garlic, lemongrass, coriander, turmeric, tamarind, cumin, paprika, salt, pepper and 1 tablespoon of olive oil in to a blender and blend to form a paste. Spread half of the paste on to the salmon fillets.

• Heat a tablespoon of olive oil in a pan, place the salmon in the pan and cook on each side for 3 minutes or until it begins to cook. Tip in the remaining curry paste and cook for a minute or two.

• Pour in the coconut milk and fish stock and stir. Once the liquid has been brought to a low boil, add the sugar, fish sauce, lime juice and stir.

• Add the kale, eave to wilt and for the sauce to thicken then serve. Garnish with spring onions, salt and pepper if desired and remove the lemon grass stalk.

Instructions

• Place a handful of frozen blueberries into a glass with a dash of soda water. In a cocktail shaker add the squeezed lime wedge, gin, lime cordial, celery bitters and some ice and shake. Strain the liquid into the prepared glass and serve with a sprig of rosemary.