To prepare the marinade:

• Combine the oyster sauce, soy sauce, cooking wine, salt, sugar, white pepper and cornflour in s small bowl.
• Mince the ginger and add it to the bowl. Stir to combine.
• Cut the white and red onions into slices.

  The thickness is up to how crunchy you like your onions. Slice them more thinly if you want them to melt into the dish, or cut thicker slices if you prefer crisp bites of onion.
• Mince the garlic.
• Debone the chicken thighs and trim any skin and excess fat. Do both for a better eating experience.

  To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.
• Slice through the thicker parts of the flesh for even cooking. If you don’t, the thinner parts of the chicken will finish cooking before the thicker parts do.
• Dry each piece of chicken with a clean towel or paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes. For maximum penetration of the flavor into the chicken, keep the meat-side down facing the marinade (as opposed to the skin side which wouldn't absorb the marinade as well).
• When they’ve finished marinating to your satisfaction, spread an even layer of cornflour on a plate, and coat each side of the thighs with a thin layer of cornflour. Gently shake off any excess cornflour.
• Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add theoil.

  When the oil’s shimmering, turn the heat to medium-low, and place each piece of the chicken skin-side down. Cook until golden brown, or about 2-3 minutes.

  Flip the chicken over and cook the other side until it’s also golden brown, or about 5-6 minutes.

  When both sides are beautifully golden brown, flip all the pieces back to the skin side and cook for another 1-2 minutes to make it crispy.
• Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.
• Add the sliced onion and spread it out in the pan as you cook until that’s also fragrant, or 20 seconds.
• Pour the cooking wine into the pan and immediately cover with the lid. This allows the steam to cook everything further while melding all the aromas and flavors together.

  Turn the heat to high to reduce the sauce down. Cook covered like this for just 30-40 seconds.
• Uncover the pan and sprinkle the garlic salt over the chicken for a final touch of seasoning. Give everything a quick mix to distribute.

  Plate your creation by creating a bed of onions on the bottom, perching the chicken thighs on top, and decorating with the most beautiful pieces of onion on top.
• Enjoy!

• Melt the butter in a pan over a medium-low heat, then stir in the flour. Cook, stirring, for 1-2 mins until a paste forms.
• Gradually pour in the milk, stirring continuously until all the milk has been incorporated and the sauce coats the back of a spoon. If the sauce is lumpy, whisk for a few minutes more, or strain through a sieve and return to the pan. Bring to a simmer and bubble for 1 min.
• Remove from the heat and stir through the parsley. Add the lemon juice and mustard to taste, if using. Season well with salt and freshly ground black pepper.
• Once cool, will keep chilled for up to three days or frozen for a month. Defrost overnight in the fridge and reheat over a low heat.

• Peel the potatoes and slice them into thick (1.5cm) chips.
• Place in a colander and rinse, twice, in cold water.
• Place in a bowl and cover the potatoes in cold water (make sure they’re completely submerged). Add in the vinegar too.
• Soak for 30 minutes.
• Drain the potatoes and place in a large pan. Cover with water and bring to the boil, then simmer for 8-10 minutes, until tender.
• Drain in a colander and allow to steam dry for 5 minutes.
• Heat the oil in your deep fryer to 170℃/340℉.
• Add the potatoes to the fryer basket and slowly lower down into the oil, ensuring they’re not going to bubble over.
• Fry for 5-6 minutes, until lightly golden brown.
• Turn off the fryer, drain the chips and serve with plenty of salt and vinegar.

• In a medium saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low to keep warm.
• In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until softened, about 7 minutes.
• Add mushrooms, garlic, thyme, bay leaf, and 1 Tbsp. butter. Cook, stirring frequently, until mushrooms are softened and golden brown, 10 to 15 more minutes; season with salt and pepper. Transfer the mushroom mixture to a medium bowl.
• In same pot over medium heat, melt remaining 1 tbsp butter. Add rice and cook, stirring, until grains are coated and smell slightly toasty, about 2 minutes. Add wine and cook, stirring frequently, until wine has mostly absorbed, about 3 minutes.
• Using a ladle, add about 1 cup of the stock. Cook, stirring often, until rice has mostly absorbed the liquid, 3 to 5 minutes. Continue to add the stock about 1 cup at a time, letting the rice absorb each addition of stock before adding more. Stir often and cook until risotto is al dente and creamy, not mushy, 20 to 25 minutes total. (You might not need all the broth.)
• Return mushroom mixture to pot and stir to combine. Stir in Parmesan and peas until cheese melts. Top with parsley.

• To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor or hand blender and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

• Measure the flour, salt and yeast into a bowl, using a spatula mix everything together thoroughly.
• Make a well in the centre of the mixture then add the water. Now mix to a dough, starting off with the spatula and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Continue to mix and press the dough in the bowl for about 1 minute so that the dough is evenly mixed (it will feel little sticky but that’s fine) then put the bowl of dough into a large polythene bag and close it with a clip.
• Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature. After that, punch out all the air, then knead lightly and shape the dough into an oblong, then roll it up and place it into the buttered tin, sprinkle with a dusting of flour. Now place it in a greased polythene bag, closed with a clip until the dough rises above the top of the tin – this time about an hour at room temperature.
• Meanwhile, pre-heat the oven to 230°C, gas mark 8.
• Once the dough has risen, remove the bag, slash the top of the loaf with a sharp serrated knife and bake it on the centre shelf for 25 minutes. Then reduce the temperature to 200C, gas mark 6 for a further 15 minutes. Turn it out on to a cloth to protect your hands. Then tap the bottom of the loaf with your fingertips to check if it is cooked through as you tap you should hear a hollow sound.
• If you like it crusty then return the bread, out of its tin, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.

• Heat the oil over medium heat and add the garlic and anchovy. Cook gently until the garlic smells fragrant and the anchovy melts into the oil. Add the tomato puree and cook for another couple of minutes until the puree starts to darken.
• Add the tomatoes, sugar, salt and basil and bring to a simmer. Cook for 20 minutes until thickened. Season again to taste.
• While the sauce cook bring a pot of water to the boil. Add the pasta and cook according to packet instructions. Just before the sauce finishes cooking, add the kale and stir to wilt.
• When everything’s finished cooking add the pasta to the sauce with the parmesan and toss well before serving.

• Preheat the oven to gas 7, 220°C, fan 200°C.
• Place the chicken, skin-side up, in a roasting tin with sweet potato chunks – a perfect job for little helpers.
• Leaving the skin on lightly crush the garlic cloves and ask the children to place them amongst the pieces of chicken.
• Drizzle the rapeseed oil over the pan and add the chicken stock, then season. Get the kids to squeeze the lemon juice in too before adding the juiced halves of lemon to the tray.
• Bake in the oven for 45-50 minutes. About 30 minutes in add the chorizo, courgettes and chilli.
• Cut into the thickest part of the thigh to check that the chicken is cooked through with no pink showing, then remove from the oven and allow to rest for a few minutes.
• Mix the spinach and parsley leaves through the hot chicken mix and serve immediately.

• Preheat oven to 220℃/Fan 200℃/425℉. Lightly grease a large baking sheet, set aside.
• In a large bowl, combine the Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.
• Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet.
• Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.
• Roast in the preheated oven for 20 minutes, stirring once halfway through. (NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer than 20 minutes).
• While the Brussels are roasting, mix together the mustard and honey.
• After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon.
• Stir until evenly distributed and spread mixture in an even layer on the baking sheet.
• Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this – check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.
• Remove from oven and stir the mixture to ensure nothing sticks to the pan.
• Serve warm.

Prep Leeks:

• Dice off the coarse green tough part of the leek (save for making stock if you wish). Keep the root intact and slice in half lengthways. Clean out any dirt under the tap or in a bowl of cold water then thoroughly dry. Trim off the root then season the insides with a good pinch of salt and pepper.

Fry:

• Add 1 tbsp butter and 1 tbsp olive oil to a large pan over low-medium heat. Add leeks (work in two batches, or as many as you can fit) seasoned/flesh side down and gently fry until soft and buttery. Discard any papery outer layers that detach. Really take the time to ensure they soften right through. If your leeks are quite thick consider adding a splash of stock or water, putting on the lid and allowing them to steam through. That or quarter instead of halving them. Place to one side and repeat with second batch, adding a splash more oil if needed.

Sauce:

• Turn heat to a medium and melt in 2 tbsp butter. Stir in 2 tbsp flour to form a paste, then very gradually begin adding in 2 cups/500ml milk, whisking as you go to avoid any lumps forming. Once thickened, add in 1 tbsp dijon mustard, a good few pinches of nutmeg and salt & pepper to taste. Turn off heat then add in 1 cup/100g Gruyere and 1 cup/100g Cheddar and stir until smooth.

Bake:

• Spread a spoonful of cheese sauce in the base of a 9″x9″ baking dish. Add 6 leek halves cut side up, pour over sauce, add the remaining leeks on top then pour over the rest of the sauce. Finish with your remaining cheddar and bake in the oven at 200C/390F for 20-25mins or until golden and bubbly.

Serve:

• Allow to rest for 5 or so mins until it cools down, then slice right down the middle. Serve up and enjoy!