In a large pot fry off onion garlic in a little olive oil until golden brown, add in carrots and diced pumpkin and cook for a further 5 minutes.
Add in the ground cumin and chicken stock and bring to the boil and simmer for 20 minutes 
You can thicken with 2 table spoons of diluted corn flour mixed with cold water 
Finish with a pinch of nutmeg and drizzle with cream when serving.
NOTE: This can be served as a chunky vegetable soup, or alternatively use a blender to make a smooth pumpkin soup.

​Preparation Time: 0-10 minutes

​Squeeze the lemon juice and olive oil into a bowl and mix
Add the rocket, watercress, pea shoots, apples, beetroot, to a large bowl. Drizzle over enough dressing to completely coat the ingredients, add the marjoram, toss again and serve

​Preparation Time: 0-10 minutes

​Its really simple, just chop all together into a large bowl, add in your vinegar and olive oil and mix. Add the diced feta cheese before serving

Served with a freshly baked potato with crème fraiche

​Open out the carcass, press flat and place in a roasting tray. In a pestle and mortar, bash the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken then and grate over half the ginger.

Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. add the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through  Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes

Serve with freshly cooked new potatoes and green beans

Preparation/Cooking StepsSlice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour. 

Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time. 

Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice with some sliced red chilli sprinkled over the top.