Put the almonds in a heavy bottomed frying pan. Place over medium heat and stir often until the almonds turn golden brown. You can also roast the almonds in the oven. Preheat oven to 1800C, gas mark 4. Spread the almonds in one layer in a shallow baking dish. Bake for 10 to 15 minutes, stirring occasionally, until they turn golden. Leave the almonds to cool completely before chopping them in medium sized pieces. Preheat the oven 1900C, gas mark 5. Put all the dry ingredients required for the filling into a bowl and stir them together. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the base all over with a fork and spread some jam over the pastry. Spoon the filling into the pastry case and flat it with a palette knife or the back of a spoon. Bake for about 45 minutes and leave the tart to cool completely before removing it from the tin. Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries.

Cover the lamb with the olive oil and sprinkle with salt, pepper and roughtly chopped sage. Add the water and the oil in the pan and place the meat. Cover with foil and cook in moderate oven for around 1 hour and 30 minutes. Uncover the lamb and cook for some more time until golden. Switch off oven and let set for at least 25minutes. Serve with potatoes, vegetables, gravy and some ready made mint sauce.

First will prepare the jelly. Grease a round cake dish of round 20cm and cover with cling film. Squeeze the 4 oranges and keep the rind for afterwards. Put the liquid in a medium sized pan and add the sugar. Place on low flame for sugar to dissolve. Meanwhile put the gelatine in some cold water for some time until it softens. After remove from the water, squeeze, and add to the orange juice. Mix well until it dissolves. Pour mixure into the dish pan and let set for at least 4 hours or overnight. Heat the oven on 140 – 160 degree celcium and cover a cake dish of diameter of 23cm with some cartaforn. Place butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and mix well with an electric blender until you get a smooth consistency. Place mixture in pan and make sure the top is even. Bake in over for around 55 minutes or untill well cooked. When ready, wait for 15 minutes before removing the cake and let cool on cooling rack. For the ganache warm the cream in a small pan until hot. Add the milk and dark chocolate pieces until chocolate melts. Let cool completly. To complete the cake, place it on a cake stand and make sure to have smooth even surface. Warm the jam in the micorowave for a few seconds until consistency is liquidy. Use a basing brush to paste the top of the cake with the jam and afterwards spread the chocolate ganache with a palette. Let some of the chocolate to drizzle with the edges of the cake for a more professional look. Decorate with some grated orange peel and serve immediately.

Simmer the beef in 5 litres of water for 3 hours until soft. Remove the beef from the stock and add the tomatoes, tomato paste, carrots, celery, leek and simmer for 10 minutes. Pull the beef using 2 forks and add back into the stock. Bring to the boil then add in the tortellini and simmer for 5 minutes. Remove off the heat, add in the beans and kale, season with salt and pepper and allow to cook for 2 minutes. Meanwhile, slice the baguette on a diagonal as thin as possible, spread with butter, sprinkle with oregano and grill until golden brown and serve on the side with the soup.

The balance of salt cod, potatoes, onions, and fresh parsley makes this salad extremely tasty. Rinse any excess salt off the cod. Place the cod into a large bowl and cover it with cold water. Leave it to soak in the fridge for at least 24 hours, changing the water three to four times. If, upon tasting a small piece after allotted time has lapsed, the cod is still salty, soak it for a bit longer. Put the cod into a pan with the bay leaf and cover it with fresh, cold water. Bring it to just below boiling point over medium heat. Remove the pan from the heat and leave it to stand for about 10 minutes. Remove the cod from the water and leave it to cool, setting the water aside. Once cooled, remove the cod’s skin and any bones and flake the flesh with a fork. Place it in a large bowl. Peel and quarter the potatoes and cook them, over medium-high heat in the poaching water previously put aside, for about 15 minutes or until tender. DON’T OVERCOOK THEM. Drain, allow to cool slightly and then add them to the cod. Wash, peel and finely chop the leeks. Add them to the cod and potatoes. Add the sliced tomato and mix gently together. Wash and trim the parsley, discarding the stems. Dry and finely chop the leaves. Add the chopped parsley leaves to the potatoes and cod. Combine the oil, vinegar, garlic and pepper in a bowl. Whisk the vinaigrette until the ingredients are thoroughly blended. Toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hard boiled egg. Serve at room temperature or refrigerate until serving.

Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, shape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.

Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, s

hape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.

Prepare a marinade by whisking together the olive oil, orange juice, juice of 2 limes, soy sauce, Worcestershire sauce, apple cider vinegar and garlic cloves. Sprinkle the steak with salt and pepper and dip in the prepared marinade and allow to sit for 2 hours. Meanwhile, prepare the chimichurri salsa by mixing all of the ingredients together and put aside. When ready, grill the steak to your liking and serve topped with chimichurri salsa, jacket potatoes and sautéed mushrooms.

Clean the calamari. Holding the body firmly, grasp the head and pull gently, twisting, if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come out with it. Cut the tentacles from the head just below the eyes. At the centre of the tentacles is a small beak. Squeeze to remove it and discard. Set aside the tentacles. If the recipe calls for ink, reserve it; otherwise, discard the head and ink sac. At the top of the body, there is a clear piece of cartilage. Pull it out and discard as well. If the squid has an outer, spotted, membrane-type skin, pull it off and discard too. Wash the tube carefully, inside and out, together with the tentacles under cold running water. Set the calamari aside to drain. Finely chop the tentacles and set them aside. Pit the olives, slice them into thin slivers and set them aside. Peel and finely chop the onions and garlic. Heat some olive oil in a large frying pan, add the onions and garlic and fry them gently until soft and golden. Preheat the oven 1790C, gas mark 3. Add the reserved squid tentacles and fry for a further 5 minutes, stirring often. Stuff the calamari with the mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks. Lightly grease a baking dish with olive oil and place the stuffed calamari in it. Cook in the oven for about 45 minutes. Serve hot with tomato sauce.