Ingredients 1 tbs oil 1 pack pancetta 1 onion 1 clove garlic 1 chili 2 tins black beans chicken stock garnish: coriander, cheese, sour cream, chili, chives, chopped spring onion, etc Equipment medium to large saucepan Method Put the saucepan over a medium heat and chop the onion. Add the oil and lightly brown the pancetta. Sweat the onion with a pinch of salt; take care not to brown.

Ingredients 150g/1.5 cups macaroni (half pint size) a dessertspoon plain white flour same quantity of unsalted butter; can use oil or other fat in a pinch 500ml/3/4 pint milk (half litre) 50 - 120g/2-4 oz cheese, grated (enough for 3-4 good sized handfuls) Equipment spoon spatula small and large saucepans small/medium Pyrex casserole/dish grater (you can use a potato peeler if stuck for one) Method First, make the cheese sauce.

Ingredients tbs oil 1 onion, finely chopped 1 garlic clove, finely chopped 1/2 tin tomatoes, chopped 2 green chilies 1 tsp grated ginger handful fresh coriander 1 1/2 tsp salt 1 tsp garam masala 1 tsp tumeric 6 carrots, sliced 3 potatoes, 1-2 cm dice 300g/2 cups peas 1/2 tbs butter Equipment Large saucepan spatula Method Heat the oil in the pan on a medium heat, and soften the onion and garlic to a golden colour (5 minutes).

Ingredients 4 large eggs, separated 18 fl oz double cream (about 550ml) 65g sugar (1/4 cup) vanilla bean pinch of salt Equipment 3 clean bowls 1 2lb loaf tin (plus more for overflow) cling film electric beater freezer Method This is the base recipe, to which you can add many flavours. Praline is nice. I tried it with strawberries, but discovered that they need to be cut into smaller pieces to avoid the strawberry bullet effect.

Ingredients 200g pasta 1 medium leek 50g smoked salmon 100g mascarpone 1/4 tsp chili flakes Equipment large saucepan small frying pan Method This is a very easy, tasty and light dish. It is suitable for spaghetti, fettuccine or tagliatelle. You can make good use of cheaper smoked salmon offcuts for this. Put your pasta on to cook in a large quantity of boiling, salted water. Check the packet for an estimated length of cooking time, and check yourself to ensure it doesn’t cook beyond al dente.

Ingredients one small onion 350g beef (shin or chuck) 1 stock cube 8g/1 tbs plain flour oil Equipment small saucepan or frying pan small/medium Pyrex casserole/dish sharp knife wooden or plastic spatula Method The basic recipe here makes a very plain, brown stew (at least, it will be brown if you let the meat and flour brown enough!); but it can be the basis of some good variations.

Ingredients Salt Black peppercorns (in grinder) Chili flakes Cumin seeds Oregano Vegetable oil Butter Cheddar cheese Tomato purée Garlic, onions Tinned tomatoes Plain flour Stock cubes Porridge oats Rice Equipment 2 plates 2 bowls 2 mugs 2 tumblers 2 wine glasses 2 knife/fork/spoon 6-8” cooks knife paring knife silicon spatula milk pan large saucepan small casserole small frying pan plastic chopping board Equipment You want to eat, and you hope to entertain.

Ingredients one small onion 350g lean/steak beef mince 1 tin of kidney beans in chili sauce 1 tsp cumin 1 tsp chili powder/flakes 1 clove of garlic 1 stock cube 8g/1 tbs plain flour oil Equipment small saucepan or frying pan small/medium Pyrex casserole/dish sharp knife wooden or plastic spatula chopping board Method Brown the mince in a hot pan with 1-2 tablespoons of oil; don’t let the oil burn, but you want the mince to have a deep brown colour in places.

Ingredients 450g italian sausages 1 cup red wine 1/2 tin tomatoes (200g) 30ml/2 tbs double cream Optional 450g good British sausages 1 large clove garlic 1 tsp fennel seeds 1/2 tsp chili flakes Equipment medium saucepan spatula Method You really only need one (English size) sausage per person, if you want to adjust the recipe; two makes a very generous serving. In a very little oil and a pan over a medium heat, crumble in the meat from the sausages (discard the skin).

Ingredients 30ml/2 tbs oil 1 tin tomatoes (400g) 1/2 onion 1 clove of garlic Equipment spatula medium sized saucepan Method This is a sauce mainly for pasta, but it works very well with all sorts of other dishes: on plain boiled rice, with chicken (plain grilled or breaded), fish, pork chops, or with burgers or meat loaf. I’ll start with the core basic recipe, and suggest a few variations.