Heat the butter in a large heavy-based pan. Add the flour. Cook, stirring, until lightly browned.

Add the onion, pepper, salad onions, parsley and garlic. Cook, stirring, for about 5 min untl lightly browned.

Add the tomato and garlic sausage. Mix thoroughly. Pour in the measured water.

Add the okra, bay leaf, thyme, seasoning, cayenne, lemon juice adn cloves. Cover and simmer for 20 min.

Add the prawns. Cook for 2 min to heat through. Stir in a little more water if the mixture is too thick.

Serve, ideally, in deep bowls over cooked rice.

Soak wooden skewers, allowing one per person.

Place the ribs in a large pan of boiling water and simmer for 15 min. Drain thoroughly.

Meanwhile, place the corn in a large pan of boiling unsalted water. Simmer for 10-15 min or until tender. Drain thoroughly and cut each cob in half.

Preheat the barbecue.

Arrange the spare ribs and chicken wings on the barbecue rack. Lberally brush over the barbecue sauce. Add the sausages and corn. Cook for 15-20 min turning and basting the corn with the butter frequently.

Mix the lemon juice with the oil. Thread the lemon quarters onto the skewers with the tiger prawns.

10 min before the end of cooking, place skewered prawns and rump steak under the grill. Baste the prawns with the oil mixture and cook with the steak for 8-10 min turning frequently.

To serve, arrange the cooked corn, ribs, chicken wings, sausages, skewered prawns and steak in a large warmed serving dish.

Cut the top off each onion. Scoop out the centre using a teaspoon. Finely chop the scooped-out onion. Fry chopped onion with the oil in a frying pan until soft and golden brown. Add the mushrooms and stir for 5 min.

Meanwhile, bring a large pan of water to the boil. Add the onion cups and simmer for 10 min, or until they begin to soften. Drain well.

Add the bulgar wheat, parsley, seasoning and water to the mushrooms. Boil for 5 min. Cover the pan and simmer for a 30 min, or until the grains have softened. Add extra water if needed.

Preheat oven to 190°C.

Stir the sultanas into the bulgar mixture and spoon into the onions cups.

Put the stuffed onions in a roasting tin. Cover with foil. Cook in the oven for 30 min.

Remove foil. Sprinkle on the Parmesan cheese. Cook for a further 10 min. Serve.

Carefully make a ‘pocket’ in the centre of each chicken breast. Sprinkle the parsley over the cheese and insert it into the pocket. Secure the opening with a cocktail stick.

Season the flour. Coat each chicken breast with the flour. Dip the coated chicken in the beaten egg, shaking off any excess. Then roll in the breadcrumbs, pressing them gently to ensure an even coating. Chill for 30 min.

Preheat oven to 200°C.

Cook in the oven for 30 min or until golden brown and crisp.

Cut salmon into rounds (allow 2 rounds per person). Gently poach salmon portions in simmering water, seasoning and bay leaf for 4-6 min.

To make sauce: Melt butter and fry shallots without colouring. Add lemon juice, Champagne and cider vinegar. Bring to boil and simmer until reduced by two thirds.

Add cream and simmer gently for 10-15 min. Adjust seasoning.

Arrange alternate layers of pancakes and salmon on hot serving plates. Top with cooked buttered ribbons of leek and carrot. Serve with Champagne sauce.

In a shallow dish, mix together the marinade ingredients. Lay the mackerel fillets in the marinade, skin side uppermost. Leave to marinate for 1-1 days.

Preheat a medium grill. Line a grill pan with foil. Place the mackerel fillets skin side down on the grill pan. Grill for 5 min, basting frequently with the leftover marinade.

Meanwhile, melt the butter in a frying pan. Add the lemon slices and gently fry for 5 min until softened. Turn the mackerel fillets skin side up and cook for a further 2 min, basting frequently. The flesh should be opaque all the way through when a fork is inserted into the thickest part.

Transfer the fillets to a warmed serving plate. Garnish with the sauteed lemon.

Mix together the yogurt, pesto and pepper until well combined.

Spoon into a serving dish.

Preheat oven to 200°C.

Roll out pastry onto a lightly floured surface. Cut into 15 cm rounds using a cutter or tea plate.

Mix together ingredients for the filling. Put in the centre of the pastry rounds. Moisten the edges of the pastry with a little cold water. Seal together by fluting to make the traditional pasty shape.

Put onto a baking tray. Brush pasties with a little beaten egg.

Bake for 25 min or until pastry is firm and golden.

Reduce heat to 180°C. Bake for a further 15-20 min. Serve hot or cold.

Prick the new potatoes all over with a fork. Place in a microwave bowl with the water. Microwave on High / Full for 7-8 min.

Cut the baby carrots in half. Put them in the bowl with the potatoes. Microwave on High / Full for 3-4 min or until tender. Toss in the lemon juice. Sprinkle with parsley.

Beat together the ingredients for the parsley butter until well mixed. Spoon onto a sheet of greaseproof paper. Shape, with the help of the paper, into a sausage shape. Wrap up the paper and twist the ends to seal. Chill for at least 1 hour or until firm.

Rinse the salmon steaks under cold running water. Arrange in a large, deep frying pan. Pour over all the ingredients in the cooking liquid.

Cover the pan and simmer gently for 5-10 min, basting frequently.

Test to see whether the salmon is properly cooked by inserting the tip of a knife into the thickest part. If properly cooked the flesh will flake easily and offer no resistance. If not cooked however, simply continue to poach and test until cooked.

Carefully lift the salmon out from the pan, using a fish slice. Transfer to a warmed serving plate. Top each with a few slices of the parsley butter.