Drizzle the Aubergines with oil, grill from both sides on a hot grill and once browned place them on a kitchen towel to absorb the extra oil. Sauté the onion, garlic and then simmer the tomato salsa in. Layer the vegetables like a lasagna, starting with the tomato sauce, aubergines, mixed goat cheese, mint leaves and tomato than repeat again. Finish the top with tomato sauce and parmesan, bake on high temperature until browned and then allow to set for 2 hrs in the fridge and serve topped with rocket leaves, parmesan shavings and olive oil.

Start this recipe by placing the fennel, onion and cooked barley into a large bowl and mix together. In a smaller bowl mix together the dressing using the vinegar, olive oil, orange juice and zest and season well with salt and pepper. Pour over the salad and mix together. Next, toss over the orange segments, watermelon and rocket leaves. Place into the fridge. Remove the halloumi from its packet and slice into 4. Season with salt, pepper and a dusting of flour and quickly brown on a hot plate or pan with a little oil till golden for 1 minute on each side. To serve, mix the salad together, spoon onto large deep salad bowls and top with the grilled halloumi and drizzle over any remaining salad dressing juices.

Cook the couscous as per instructions, then mix well in a bowl with the coriander, paprika and Lamb Mince. Form 40g balls, roll the bacon around them tightly and put them on the kebab stick. Grill on the BBQ until cooked through. Slice the pineapple, halloumi, and grill until browned on from both sides, season and sprinkle the thyme leaves on while warm. Zest the lime and squeeze the juice, mix well with the yoghurt, and serve on the side. Mix the mint and rocket leaves, serve on the grilled halloumi and pineapple and top with the skewers.

Blend the perch, egg, Cream, mint and season, mix together with the antipasto. Clean well the calamari and cut the tip of the calamari. Use a piping bag to fill the calamari with the fish mousse, use a toothpick to close the end part of the calamari. Grill on a preheated griddle pan than finish in the oven until cooked through. Slice the leek and zucchini, sauté the until browned season and mix with the baby rocket.

Split the mozzarella in halves, pass through flour, dip in egg and roll in breadcrumbs. Coat twice. Grease 2 timballo moulds with extra virgin olive oil, dust with breadcrumbs and line with the aubergine slices. Mix the ricotta with the remaining egg, parsley, cheese, chopped prawns and garlic. Place a spoonful of cherry tomato sauce and top with the ricotta. Cover with a

layer of aubergine. Repeat the process and finish with the aubergine. Bake for 15 minutes on low moderate heat until the ricotta is set. Flip the aubergine timballo on a serving plate, accompanied with salad leaves, crispy fried mozzarella and the grilled king prawns.

In a small bowl mix well the soy sauce and honey, brush the tuna with and roll into the sesame seeds. Drain well the spelt and in a large bowl mix well with the spring onions, tomatoes, onions, baby spinach, almonds and coriander, toss with olive oil. Seal the tuna on a preheated sauté pan and serve on the salad

Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 – 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges.

Cut the chicken into bite size chunks, season with salt and pepper. Shallow fry the chicken pieces in a spoon of hot melted butter until browned. Next stir in the bacon, leeks and mushrooms, sprinkle with rosemary and nutmeg. Splash with white wine, allow simmering, mix in the spinach and bind with enough white sauce. Transfer the mixture into an ovenproof casserole dish. Mix the mashed potatoes with the butter, cheeses and parsley, season to taste, beat in the yolks. Spread the mash potatoes over the chicken mixture and bake in a moderately hot oven until the mash is golden.