Tips for Creating Cupcakes

145g x 1 pack pizza base mix

100ml warm water

6 tablespoons fresh tomato pasta sauce

150g grated mozzarella

50g thin ham, torn into pieces

50g sliced mushrooms

1 tablespoon of dried oregano

1. Preheat the oven to Gas 7 / 200C.

1. Mix the pizza base mix with the warm water in a large bowl, to make the dough. Place on a floured surface and knead for 5 minutes until smooth. Cut into 2 pieces then roll out on a floured surface to around 18cm in width. Place on a baking sheet and leave in a warm place for 10 minutes until the dough rises.

2. Spoon 3 tablespoons of the sauce onto each of the pizzas, then spread over the dough, leaving a 1cm border clear around the edge.

3. Scatter over the mozzarella cheese and top with ham and mushrooms.

4. Sprinkle the dried oregano over each pizza, then place them in the oven and bake for around 10-15 minutes or until golden brown and crisp.

250ml (1 cup) coconut cream
4 tablespoons green curry paste
4 chicken breasts (chopped into small pieces)
250ml (1 cup) coconut milk
4 Thai eggplants cut into chunks (optional)
2 tablespoons brown sugar
2 tablespoons fish sauce
4 lime leaves (kafir)
1-2 large red chillies, sliced
coconut milk or cream for drizzling

1. Place a wok or large frying over a low heat, add the coconut cream and let it come to the boil. Stir it until the oil separates out. Be careful not to let it burn.

2. Next add the green curry paste, and stir for one minute.

3. Add the chicken breast pieces and cook until it turns opaque and it nearly cooked. Add the coconut milk and eggplant. Cook for a couple of minutes until the eggplant is tender.

4. Add the sugar, fish sauce, lime leaves and half of the basil then mix well together.

5. Garnish with the chopped chilli and a drizzle of coconut milk or cream. Serve with rice.

225g / 8 oz puff pastry
115g / 4 oz grated cheese
2 teaspoon mustard (optional)
plain flour to roll out

1 Preheat the oven to around 200C / Gas Mark 6 / 400F. Then sprinkle the worktop with a little flour.

2 Roll out the pastry to make a large rectangle. Spread the mustard and cheese over the pastry then cut into thin strips (around 4 inches long). If you want to you can always twist each strip very gently for an alternative effect.

3 On a well greased baking tray, place the straws on and then put in the over and bake for between 6-10 minutes or just until the cheese straws are golden and crisp.

4 Once cooked, remove from the oven and leave to cool until required.

4 figs cut into wedges
8 slices prosciutto
4 handfuls of mixed salad leaves
1 handful toasted pinenuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
salt and pepper

1. In a small bowl whisk together the balsamic vinegar and the olive oil and season well.

2. Divide the mixed salad leaves among four plates, then scatter the figs and toasted pinenuts over each salad.

3. Tear the prosciutto into pieces and scatter them also over each salads.

4. Finish off by drizzling the dressing over the salads before serving.

400g okra, wiped clean, topped and tailed
4 tablespoons gram flour
1 teaspoon chaat masala
1/4 teaspoon salt
1/4 teaspoon red chilli powder
1/4 teaspoon dried mango powder
vegetable oil for frying

1. Slice the okra pieces lengthwise into quarters then toss them in the gram flour.

2. Heat the vegetable oil to a moderate high heat in a saucepan. Add half or all of the okra depending on the size of your pan. Fry the okra for around 5-8 minutes, giving them an occasional stir.

3. Once the okra becomes crispy and starts to turn a golden brown colour take them out of the pan and place them on a plate lined with kitchen paper to drain some of the vegetable oil off.

4. Tip the okra into a large bowl with the chaat masala, salt, chilli and dried mango powder and toss well. Serve immediately whilst still hot.

400g/14oz baby carrots
110g/4oz butter
2 oranges, halved
salt and freshly ground black pepper

1. Preheat your oven to 180C/350F/Gas 4.

2. Heat an ovenproof frying pan and add the carrots and butter and squeeze in the orange juice. Cook until the butter is melted and the juice is sizzling.

3. Add the squeezed orange halves to the pan (cut-side down) then season with salt and freshly ground black pepper and transfer to the oven. Roast for 8-10 minutes, spooning the liquid over the carrots occasionally until the carrots are tender and the liquid has turned into a sticky glaze.

4. Serve with your main dish and enjoy.

500g best end lamb, cut into chunks
1 teaspoon tomato puree
1 tablespoon olive oil
salt and black pepper

1. Place the lamb chunks into a large bowl and mix with the tomato puree, olive oil and season with salt and black pepper. Place in the refrigerator until needed.

2. Thread the meat on to the skewers and grill for around 10-15 minutes over charcoal or under a preheated grill. Ensure you turn them from time to time until tender and cooked. Serve immediately.

4 tablespoons sunflower oil
1 teaspoon black mustard seeds
3 teaspoons cumin seeds
8-10 curry leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
500g (1lb) potatoes, cooked and cut into 1″ cubes
4 tablespoons chopped fresh coriander
lime juice for squeezing
salt

1. Heat the sunflower oil in a large frying pan. Add the cumin seeds, mustard seeds and curry leaves. Stir fry for around 2 minutes then add the ground spices and potatoes. Season and stir fry over a high heat for 5 minutes.

2. Remove the pan from the heat, stir in the fresh coriander and squeeze over some lime juice to suit your tastes. Serve immediately.

4 large chicken quarters/legs
200g / 7oz natural yogurt
1 teaspoon grated fresh root ginger
2 crushed garlic cloves
1 teaspoon garam masala
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1 tablespoon tandoori spice powder
4 tablespoons lemon juice
1 tablepoon vegetable oil
salt

1. Place the chicken in a non-metallic ovenproof dish and make 4 deep slashes in each piece of chicken. Put aside.

2. In a bowl mix together the yogurt, ginger, garlic, garam masala, ground corander, turmeric, tandoori spice powder, lemon juice and oil. Season with salt and spread the mixture over the chicken pieces to cover. Cover and allow to marinate as long as possible (overnight if time allows).

3. Preheat oven to 240C (475F), Gas mark 9.

4. Place the chicken into the preheated oven for around 20-30 minutes or until cooked through. Remove from the oven and serve hot.

5. These tandoori pieces of chicken go great with rice or lemon wedges on the side.

For the caramel – 100g (3 1/2oz) superfine caster sugar
650ml (22fl oz) milk
1 vanilla pod
125g (4 1/2 oz) superfine caster sugar
3 eggs (beaten)
3 egg yolks

1. To make the caramel, put the sugar into a heavy based pan and heat it until it dissolves and starts to caramelize. Move the pan from side to side as the sugar cooks to keep the colouring even. Remove from the heat and add 2 tablespoons of water (this stops the cooking process). Pour into 6 ramekins and leave to cool.

2. Preheat the oven to 180C (350F/Gas 4).

3. Put the milk and vanilla pod in a pan and bring to the boil.

4. Mix together the sugar, egg and egg yolks.

5. Strain the boiling milk over the egg mixture and stir.

6. Spoon or ladle into the ramekins and place in a large roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for around 35 minutes or until they are firm to touch.

7. Remove the ramekins from the roasting tin and leave for at least 15 minutes. Unmold onto side plates and pour any leftover caramel on top.

8. For that extra touch you can always add a few berries on the side.