2 eggs
2 egg yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled Unsalted Butter
Juice and finely grated rind of two lemons
Whisk whole eggs, yolks and sugar in a saucepan until smooth.
Place pan over a low heat.
Add the butter, juice and zest and whisk continuously until thickened.
Strain through a sieve into a sterilised jar.
Lemon curd keeps covered in the fridge for 2 weeks.

700g chicken thigh fillets
1½ tablespoons olive oil
½ teaspoon cooking salt
¼ teaspoon black pepper
½ cup thickened cream
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
¼ teaspoon cooking salt
¼ teaspoon black pepper
1-2 tablespoon water as needed
2 teaspoons fresh tarragon finely chopped optional
2 teaspoons parsley finely chopped optional

Season chicken with the salt and pepper.
Heat oil in a large pan that is not non-stick over medium-high heat.
Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through.
Remove to a plate.
Scrape any loose black bits out of the pan and discard.
Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan.
Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using).
If getting too thick loosen with a touch of water.
Place chicken on serving plates. Spoon over sauce.

6 large eggs can make it using 8 eggs
1 tablespoon butter (or vegetable oil)
1 onion minced
4 cloves garlic minced
1 tablespoon ginger minced
4 tablespoons curry powder or to taste
1 teaspoon cumin powder
1/2 teaspoon ground black pepper
1 can 400g tomatoes diced
1 can 400g full fat unsweetened coconut milk
1/2 cup chicken stock or vegetable stock
1 tablespoon soy sauce (or tamari sauce for gluten-free)
Salt to taste
Chopped coriander leaves for garnish (optional)

In a large saucepan heat butter or oil over medium heat until hot.
Add onion and cook and stir until soft and lightly golden, 8 minutes or so.
Add the garlic and ginger and cook and stir for 1 minute to release the fragrance.
Add the curry powder, cumin powder, and ground black pepper. Stir and cook to mix well, 1 minute or so.
Add the canned tomatoes and coconut milk. Stir and cook for another 2 to 3 minutes.
Add the chicken stock or vegetable stock and soy sauce.
Bring to a boil. Turn to medium-low heat. Simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon.
Taste for seasoning and adjust with salt if necessary. Turn off heat and remove the pot from the stove.
Add the eggs when you’re ready to serve.
Serve with rice.

To boil the eggs, heat a pot of water (enough to cover all the eggs, but not including the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs into the pot using a ladle, to prevent the shells from cracking.
Boil 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled eggs.
While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl. Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
If you plan to serve the curry as soon as the sauce is done, peel the eggs and set them aside. If you’re making the curry ahead and serving it later, store the eggs in the fridge for up to 4 days and peel them when you’re ready to serve.

375 g jam
150 ml cream , plus extra to serve
2 large eggs
100 g self-raising flour
150 g ground almonds
Grease six heatproof teacups with a little olive oil.
In a large bowl, whisk 100ml of olive oil and 2 tablespoons of jam with the cream and eggs. Add the flour, almonds and a pinch of sea salt, and whisk again to combine.
Place the remaining jam in a small pan with a splash of water and simmer on a medium-high heat until thick and syrupy, then remove.
Divide the pudding mixture between the teacups, then microwave in pairs for 2½ to 3 minutes on high, or until puffed up.
Turn out, drizzle with jam that has been heated in microwave for 20 seconds and serve with a little extra cream, if you like.

Slow cooker ingredients
1 kg Braising steak cubed
200 g curry paste
2 onions chopped
4 cloves garlic  chopped (4 teaspoons)
1 inch piece fresh ginger peeled and chopped finely (1 tablespoon)
2 tablespoons ground cumin
400 g tin of tomatoes
2 teaspoons Garam Masala
1 teaspoon sea salt
1 beef stock cube

Before serving
100g spinach leaves
2 teaspoons Garam Masala
4 tablespoons Mango Chutney

Brown meat
Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on high or 6 hours on low.
Add the spinach leaves, remaining Garam Masala and Mango Chutney before serving.

Any curry paste you like to your taste will work here.
If using fresh spinach, I just stir in and the heat of the curry will wilt it. If you want to use frozen, defrost it first in a pan or microwave and then drain it and add it to the curry. A lot of water comes out of cooking spinach.

1kg cherry or grape tomatoes
2 to 3 garlic cloves, minced
Sea salt and black pepper
2 teaspoon fresh thyme, stems removed
1 teaspoon sumac
½ teaspoon dry chili pepper flakes
Extra virgin Olive Oil
Preheat the oven to 200°C
Place the tomato in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
Transfer the tomatoes to a baking tray with a rim.
Spread the tomatoes in one single layer, flesh side up.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
Enjoy warm or at room temperature.

Storage Bring them to room temperature and store in fridge in a tight-lid mason jar for 3 to 5 days.
You can also freeze them in freezer bags for up to 4 months. Thaw in fridge overnight before use.

Serves 2 people

1 teaspoon olive oil plus extra for brushing
1 large onion chopped into chunks
3 cloves garlic crushed
2 medium zucchini chopped into chunks
1 large eggplant chopped into chunks
1 teaspoon ground cumin
1 teaspoon smoked paprika
400 g tin of chopped tomatoes
1 tablespoon tomato paste
1 teaspoon honey
Salt and pepper
250 g Halloumi cheese

Heat the oil in a large lidded frying pan.
Add the onion and garlic and soften for 5 minutes.
Add the zucchini, eggplant, cumin and smoked paprika and cook for a further 5 minutes until softened.
Add the tinned tomatoes, tomato paste, honey and salt and pepper.
Half fill the empty tomato can with water and add.
Put the lid on the pan and let everything cook down for 30 minutes
Preheat the grill to very hot.
When the sauce has thickened and softened, cut the halloumi cheese into thin slices, place on top of the vegetable sauce and brush or spray with oil.
Put under the grill for about 5 minutes until the cheese is crunchy and golden.

 

3 cups beef stock or broth (can add in some meat drippings if you have them)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1½ teaspoons beef stock
sea salt and fresh black pepper to taste
1/4 cup of water mixed with 3 tablespoons of cornflour
Splash of heavy cream (optional)

Add all the ingredients except the cornflour and water mixture to a pot.
Whisk together and bring to a boil.
Pour in the cornstarch mixture while whisking to prevent any lumps.
Bring the gravy back to a boil, then turn down to a simmer and cook for 3-4 minutes.
Add the cream if using, whisk and then serve.