1. Simply add all the ingredients into a large bowl (minus the flour). 
2. Once combined, add the flour until desired consistency. It is okay if the batter is a little wet, but it should easy enough to grab a small handful without all the liquid running between your fingers. Click this link for an example of the consistency you are looking for. 
3. In a medium-sized frying pan add enough vegetable oil (anything with a decent smoke point) to cover the base on the pan. You only want about 1/3 of the fritters in oil to shallow fry them. Heat the oil on a medium-high heat. Test the oil is hot enough by adding just a tiny amount of batter. If bubbles form around it, it is hot enough. 
4. To shallow fry, add 3-4 dollops, evenly spread into the oil. 
5. Fry for a few minutes on each side until golden on both sides. 
6. Serve immediately or keep warm in the oven.

1. Over a medium heat, saute the onion until golden brown (about 20 minutes) in a large knob of butter. If the onions begin to stick, deglaze the pan with some of the red wine. 
2. Once golden, add the garlic and cook until the garlic smell is gone. 
3. Add the grated carrots, cook for about 20 minutes or until softened.  
4. Add the sausage meat into the pan, combine well with the vegetables and cook through. Season well with salt and pepper. Make sure to taste and adjust. 
5. Reduce the heat on the pan on to medium low. 
6. Pour in the milk and then add the nutmeg. Stir through gently and continue to cook until all the milk has disappeared. 
7. Add the red wine and tinned tomatoes. Stir well. 
8. Bring the entire bolognese sauce to a steady simmer. Cover and cook for at least 1 hour. 
9. The longer you let the bolognese cook, the better the flavours will develop. The longest I have been able to resist is around the 2 hour mark. An hour and half seems to be sufficient to develop significant flavour. 
10. At this point, taste and adjust any seasoning. If you feel the sauce needs a little life, add the balsamic to brighten the sauce. Taste again, make any necessary adjustments in seasoning. 
11. Cook your pasta according to directions. 
12. Serve the bolognese sauce over the cooked pasta. Garnish with some fresh or dried herbs and some grated cheese. 
13. Enjoy! 

Woodsy, Fragrant and Fresh 

From Left to Right

• Dill - Light and earthy when dried with slight oniony tones. Common in Northern European and some Asian dishes especially pickles and with potatoes. Pairs well with seafood. 
• Tarragon - Very aromatic with anise flavour. Especially nice when fresh. Pairs well with creamy sauces and white wine, for example Italian pasta dishes. 
• Sage - A fragrant dried herb with pine like notes similar to rosemary but with lemon and eucalyptus notes. Found in many English sausages and usually the best veggie sausages too! Common in European cooking especially English and Italian. 

Not Pictured

• Basil - Often used fresh, dried basil is also great in Italian cuisine such as creamy pastas. Dried basil still has that fragrant almost sweet flavour but slightly earthier.  
• Garlic Powder - Made from dehydrated garlic, it definitely tastes like you would expect. Garlic powder is a bit mellower and sweeter than fresh garlic. Commonly found in many Mexican spice mixes. 
• Rosemary - Very fragrant, woodsy, pine-like and pungent. Pairs well with roast meats but also a lot of vegetarian cuisine. Excellent with roast vegetables, in soups and with eggs even.

Warm, Earthy and Aromatic 

From Left to Right

From Left to Right

Whole Spices 

• Cardamon - Similar to cinnamon in its warm, aromatic flavour. Commonly used in all my favourite cuisines: Swedish, Indian and Middle Eastern. Mainly featured in desserts but also curries and tagines. 
• Cloves - Very fragrant, sweet, aromatic and warming spice. Often paired with spices such as cinnamon and cardamom making it popular for baking. Cloves are also used to decorate oranges at Christmas time, and for meat eaters is popular with low-roasted meats. 

From Left to Right

• Saffron - More expensive than gold, in terms of weight anyway. Saffron is the styles and stigmas of crocuses and is a very unique spice. For me saffron is a sentimental spice because it reminds me of Christmas for its use in Swedish "Lussebullar." It has a very unique flavour quite unlike anything else. It is, as you would expect, floral and aromatic. Like turmeric it gives food a distinct yellow colour. Saffron is also common in Middle Eastern and Indian cuisine. 
• Cinnamon - True cinnamon in called Cinnamomum verum but Cinnamon cassia is often what is found in supermarkets. Cinnamon is a dried bark and is common in both sweet and savoury dishes. See cardamon. 

Blends 

From Left to Right

• Curry powder - Usually made with coriander, cumin, turmeric, fenugreek and red pepper. Most store bought curry powders are used for quick Indian dishes. 
• Italian Seasoning - This one simply contains dried parsley, dried garlic and chilli flakes. 

Cuisine Classics 

• Cajun - Bay leaves, cajun seasoning, cayenne pepper, oregano, paprika, rosemary, thyme
• Caribbean - Allspice, cinnamon, cloves, garlic powder, ginger, nutmeg
• French - Bay leaves, herbs de provence, garlic powder, nutmeg, oregano, rosemary, thyme
• Indian - Bay leaves, cardamon, cayenne pepper, cinnamon, coriander, cumin, curry powder, garam masala, ginger, nutmeg, paprika, turmeric
• Mediterranean - Basil, bay leaves, cardamon, cinnamon, cloves, coriander, cumin, nutmeg, oregano, rosemary, thyme
• Mexican - Chilli powder, cinnamon, coriander, cumin, garlic powder, oregano, paprika
• Middle Eastern - Bay leaves, cardamon, cinnamon, cloves, coriander, cumin, garlic powder, ginger, oregano, za'atar
• North African - Cardamon, cinnamon, cumin, ginger, paprika, ras el hanout, turmeric
• Thai - Basil, cardamon, cumin, garlic, ginger, thai curry powder or paste, turmeric

1. Finely chop your roasted red peppers and tomatoes. Do the same with your nut of choice. If you have a nut allergy the nuts can easily be replaced with seeds or omitted.  
2. Mine your onion.
3. Add the onion, red pepper, tomato and nuts into a salad bowl. 
4. Crumble in the feta and add the chickpeas. 
5. Drizzle over the olive oil, squeeze in the lemon and add the oregano. 
6. Season with salt and pepper. 
7. Place the spinach on your plate of choice or a large bowl if serving many. Top with the dressed mixture. I prefer to dress the mixture without the spinach because it minimises the amount of necessary oil and prevents the salad from getting too wet. 
8. Enjoy! 

1. Chop your sweet potato into bitesized pieces. Place them into a large bowl. 
2. Drizzle over your oil, season generously with salt and pepper. You can add chilli flakes too for some heat. 
3. Cook the potatoes on a medium heat for 15-20 minutes in a skillet or frying pan until golden brown (see picture). 
4. Combine the cooled couscous or quinoa with the fresh herbs, cucumber and tomato. 
5. Add 2-3 tbsp of extra virgin olive oil. Squeeze the juice of the lemon on top. 
6. Season with salt and pepper.  
7. Serve the tabbouleh with your sweet potato and a dip. I used greek yoghurt but hummus would be perfect too for a vegan option. 

1. Mash the garlic, chilli and coriander into the butter. Set aside. 
2. Boil 400ml of water and then add a vegetable stock cube. Combine well. 
3. Measure your couscous and then add the boiling water and the olive oil. Set aside for 10 minutes. 
4. Saute your spring onion, red pepper and chilli in a large pan or paella dish. 
5. Once softened, add your almonds and the cumin. Mix well. 
6. Put your dried fruit into a heatproof bowl and pour in some boiling water, just enough to cover. 
7. Fluff up your couscous and then add it to your large pan. 
8. Drain your dried fruit and then add them to the pan as well. 
9. Stir careful, combining all the ingredients. 
10. Season well with salt and pepper. 
11. Garnish with coriander and feta. 
12. Just prior to serving, cook the prawns. 
13. Heat a saute pan and add the butter mixture. 
14. Once the butter has melted stir-fry the prawns until pink and cooked through (approx 2-3 minutes). 
15. Squeeze the lime juice on top. Season with salt and pepper. 
16. Serve your couscous in a bowl and place the prawns on top. Generously drizzle the remaining butter, chilli and coriander sauce on top. 
17. Enjoy! 

1. In a medium-sized bowl, mix together the egg yolks and sugar. 
2. Sift in the flour and cornflour and combine into the egg and sugar. It should form a paste. Set aside. 
3. In a saucepan, bring the milk to a boil. It is perfect when the milk starts to foam. 
4. Remove the milk from the heat whisk in the paste. Whisk constantly to prevent curdling. You might want an extra hand here!
5. Pour the mixture back into the sauce pan and cook over medium heat until boiling. Make sure to whisk constantly. 
6. Once it reaches boiling, whisk constantly for another 30-60 seconds or until thick. 
7. Remove from head and add the vanilla extract. 
8. Set aside to cool to room temperature. 
9. Preheat the oven to 170C and line a cupcake tin. 
10. Cream together the butter and sugar. They should be well incorporated into a pale yellow mixture. 
11. Whisk or beat in one egg at a time. Then add the vanilla. 
12. Finally, sieve in the flour and baking powder. Combine in or whisk for 5 minutes. 
13. Bake in the oven for approximately 14 minutes. Use a fork to check for readiness. The top of the cakes should not be brown but have a spongy texture when touched. 
14. Set aside to cool. 
15. For the frosting, mix together the icing sugar and the butter. 
16. Mix on low until well blended and then on medium/high for 3 minutes. 
17. Add the vanilla and milk/creme and continue to beat for another 1 minute. Add the liquid slowly until you reach desired texture. 
18. The right amount should produce a frosting that can hold a peak. 
19. Once the cupcakes have cooled, fill them with the pastry cream and then frost. 

1. Preheat the oven to 160C fan or 320F bake. 
2. Wash the tomatoes and place on a lined packing pan. Drizzle with olive oil and add the balsamic vinegar. Combine everything. Sprinkle generously with sea salt and black pepper. Place 4 sprigs of thyme on top (Remove the thyme when finished baking).
3. Bake in the oven for 20 minutes. When finished set aside. 
4. Begin preparing the risotto whilst the tomato bakes. 
5. Finely chop the remaining sprigs of thyme (leaves only), the red onion chilli and the garlic. 
6. Saute the thyme, onion, chilli and garlic for approximately five minutes. 
7. Add the sweet potato. Brown for about 5 minutes on a medium high heat. 
8. Add the rice to the pan and mix it in with all the juices and oils for approximately 5 more minutes. 
9. Then, add the wine and let simmer until all the wine has been absorbed by the rice. 
10. At this point, you can beginning adding the stock 1/3 at a time. Stir continuously from this point on.  
11. You should add the next third when all the liquid has been absorbed by the rice. 
12. The whole process should take 15-20 minutes. Once the time is up, taste. If it is not soft yet, it will need to cook for longer. Add about 300ml more stock and then repeat the process. 
13. The risotto is finished when loose and creamy but not wet!
14. At this point, add a tablespoon of butter and the tomatoes plus the juices, balsamic and oil. 
15. Let the risotto sit for 5 minutes then serve! Drizzle some extra balsamic on top if you like. 
16. Enjoy :) 

1. Melt the butter and then add all of the milk. Make sure to use a large bowl. 
2. Reheat the butter and milk mixture to approx. 37C. Use a thermometer for best results. I only had a regular fever thermometer, and that worked fine. 
3. Add the yeast and whisk it into the mixture. Let it sit for 10-15 minutes. There should be a lot of froth building on the top of the mixture by this point. 
4. In a separate bowl, mix together the syrup, salt and flour (450g). 
5. Grate the carrots and add to the mixture. 
6. When the yeast has finished activating, add the other bowl to the yeast/butter bowl. 
7. Mix using a medium speed with a self-standing mixture with the hooked whisk OR knead with you hands. If you are kneading by hand, flour the surface. 
8. You may need to adjust the flour amount at this point. Knead the dough until it is well combined. 
9. The dough mixture should be sticky to the touch but not stick to the table or your hands. 
10. Let the dough rise for 30 minutes in the large bowl with a kitchen towel or cling film on top. 
11. After 30 minutes, knead the dough again to regain shape and let the air out. 
12. Prepare two oven pans with baking paper. 
13. Roll the dough into a long roll about the width of a large baguette. 
14. Using a knife, cut the dough into about 26 pieces.
15. Roll the pieces into round balls. 
16. Place the dough balls onto the baking paper. 
17. Cover the dough and let rise for another 30 minutes. 
18. Preheat the oven to 225C. 
19. Once the dough has finished rising, gently paint on the egg wash (if desired). 
20. Bake for 10-12 minutes until the tops are golden. Make sure to check the bottom of the buns too. 
21. Serve warm with butter and cheese. 
22. Enjoy!

1. Preheat the oven to 200C. 
2. For the marinade, combine the the sesame seeds, sesame oil, chilli flakes, garlic clove, honey, hoisin and soy sauce. 
3. Put the salmon in an oven proof dish and then evenly spread the marinade on top. 
4. Bake in the oven for approximately 15 minutes or until beginning to flake. 
5. Heat 1 tbsp of sesame oil in a pan. Add the garlic, chilli flakes, soy and ginger until the garlic has started to soften. 
6. Add the beans and heat them through. They should retain a nice bite. 
7. Serve the salmon and beans with rice and broccoli.