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Panfried pork chops with peppers

Red peppers, red onions, olive oil on high heatAdd salt, pepper, sugar then red wine vinegar laterolive oil on low heat

Add basil and stay on heat for 30s then off the pan

Cut through the rind of the pork chop, season with salt and pepper, message intopork. Fry pork chops add 3-4 cloves of crushed garlic. Add fresh thyme, then thinslices of butter. Then base with the butter. Cook 3-4 mins each side of thick chops.

Sea bream skin side down then season with salt and pepper. Turn over when its 2thirds opaque to the top.Heat olive oil half cherry tomatoes, black olives, coriander basil and lemon

Roast chicken

stuffing - cured chorizo (remove the skin, slice and fry in pan), add chopped onions,sliced garlic, fresh thyme, cannelloni beans, salt and pepper, half dried tomatoes,red peppers

salt and pepper into the stomach of the chicken, put in the stuffing, stuff a wholelemon to cover the whole.

rub the chicken with paprika, salt and pepper.

equal parts white wine and water into the pan and cover with foil and into oven at 1

hr at 180 degrees. Then 1/2 hr without the foil.

Take out the lemon and squeeze into the drippings and mix as sauce.

Remove the stuffing and serve as side dish

Chilli beef lettuce wraps.

Minced beef with minced pork - season with salt and pepper

add mince into hot pan with olive oil and break the mince up with a spoon. Fry untilnice and crispy. THen drain it thru the sieve.

ginger, garlic, chilli with 1 tsp of sesame oil then add brown sugar, then add minceand then fish sauce. fresh lime zest then lime juice. add spring onions at the end

sauce - brown sugar, soya sauce, fish sauce,

Fried rice

chop garlic, ginger and chilli then fry, throw in broccoli and spring greens

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Add the rice, then make a well add 2 whisked eggs and fry

Garlic and saffron mayo

eggs at room temperature - dijon mustard, 3 egg yolks and garlic, add half olive oil

and half vegetable oil then season when it comes together. stir until thick

Mussels with celery and chilli

chop spring onions, shallots, garlic n chilli.celery, bay leaf and thymeadd oil, season and fry with mussels.then add white wine

Miso Poached salmon

Pan on, 3 tbsp of miso and add fish stock and whisk. add kaffir lime leave, slicedchilli and ginger.

Then add in a fillet of salmon with the skin side down into the broth until boil thenturn the heat down. keep pouring the broth over the fish to ensure the top iscooked.

Take out when fish is nice n springy, rest for 2 mins. then just peel the skin off andflake the salmon

Put in bak choy and broccoli into the broth at a boil for 1 min, then add enokimushrooms

ppt - rub the bowl with sesame oil, put raw enoki mushrooms at the bottom, thenadd flaked salmon, ladle the broth over and serve.