From Moro (Casa Moro), via the Telegraph. For four. 40g butter 30ml/2 tbs olive oil 1 tsp ground ginger 1/2 tsp black pepper 2 tsp cinnamon 1/2 onion, finely chopped (3 tbs) 4 tbs chopped fresh coriander large pinch saffron, soaked in 2 tbs hot water 1.2 kg stewing beef, well trimmed (seems too much)

450g italian sausages, or pork mince plus seasonings (fennel seed, onion, garlic) 450g beef mince 1 handful fresh breadcrumbs 1 handful grated parmesan 1 tbs chopped parsley 1 clove garlic 1 red chilli or 1 tsp crushed chilli 1 small onion 1 small carrot 1 stick celery 1 tsp dried herbs (oregano)

This is a moderately complex tart, using pâte sablée and frangipane. 250g ready soaked prunes 50 ml armagnac (or brandy, etc) Pastry: 110g butter 50g icing sugar 125g plain flour 0.5 tsp salt Filling: 50g butter 50g caster sugar 0.5 tsp vanilla extract 1 large egg 50g ground almonds 1 tbs plain flour (15g?) First, put the prunes in a bowl and cover with the armagnac.

1 chicken, or equivalent in chicken pieces (4 thighs works for this). 200g/1 cup rice (I use a 10 fl oz cup) 500ml/2 cups chicken stock 1 onion 110-170g/4 - 6 oz mushrooms Brown the chicken in a sauté pan, using one or two tablespoons of vegetable or olive oil. Continue to cook the chicken until it is almost done, which will take about 15-25 minutes, depending on the heat and thickness of the pieces.

Gingerbread Modified from Delia’s Book of Cakes, after many years (25 or so) of gradual experimentation. Dry Ingredients 340g/12 oz plain flour 3 tsp ground ginger 4 level tsp cinnamon 1/8 nutmeg, grated Raising Agent 1 level tsp bicarb (baking soda) 60ml/4 tbs milk Wet Ingredients 170g/6 oz treacle 170g/6 oz golden syrup 170g/6 oz light brown soft sugar 170g/6 oz butter 150ml/5 fl oz water 2 eggs Set oven to 170C/150C fan.

Sponge: 200g caster sugar 200g soft butter 200g SR flour 3 eggs 1 tsp baking powder 1 handful flaked almonds 3 tbs cocoa/3 tbs hot/boiling water Chocolate glaze: 100g chocolate 100g butter 50g icing sugar 3 tbs milk or double cream Filling: 200ml double cream raspberries Cream the sugar and butter. Beat in the eggs, flour and baking powder, and almonds. Mix the cocoa and water, then add to the batter.

Ingredients 1 cup dhal - red lentils, or a mix of red lentils and mung dhal. 1 tsp turmeric 30 fl oz (1 ltr) water 2 tbs oil (olive is fine, but not required) 1/2 onion, chopped finely 1 clove garlic, thinly sliced Variation 1 2 small red chilis, fresh or dried 1/2 tsp cumin seeds 1/3 tsp asafoetida (large pinch) Variation 2 3 tbs tomato passata (or a mashed tinned tomato with a little extra juice) 1 green chili, finely chopped 1 tsp ginger, freshly grated Garnish 1 tbs coriander leaves 1-2 red chilis, finely sliced 1 tsp garam masala (optional) Equipment Medium/large saucepan small frying pan spatula Method This is my version, with some variations on the tarka.

Chocolate Chip Cookies This is the Nestlé recipe, as interpreted by www.cookingforengineers.com. (280 - 360)g flour (the less flour, the softer the cookie) 1 tsp baking soda 1 tsp salt 220g butter 1 tsp vanilla extract 150g sugar 165g brown sugar 2 large eggs 340g chocolate chips optional - 1 cup of mixed chopped nuts Preheat oven to 190C (170C fan). Mix flour, salt and baking powder.

Unashamedly stolen and adapted from www.cookingforengineers.com - this is the Almond and Orange Biscotti recipe. 200g sugar 2 large eggs 80g slivered almonds 2 tbs orange zest (zest of half an orange) 1 tsp baking powder 1/4 tsp salt 250g plain flour 1/2 tsp vanilla extract 1/4 tsp almond extract Sift and mix flour, baking powder and salt; put to one side. Mix sugar and eggs, and beat until pale (take a couple of minutes with an electric hand mixer).

From Delia Smith, modified. 450g bread (or cake) flour 1 packet active yeast 1 tsp salt 3 tsp mixed spice 1 tsp cinnamon 50g caster sugar 50g unsalted butter 225 ml warm milk 1 large egg 110g currants/raisin/sultanas 50g cut mixed peel Mix the yeast in with the milk. Sift/stir together the flour, salt, sugar and spice. Beat the egg into the milk and make a dough by adding the milk mixture to the flour and butter.