Kafteji Ingredients: 5 Large Potatoes 2 tbs Olive Oil 1 Green Pepper 5 Onions 1 tbs Ras el hanout 500g Pumpkin 24 Skinned Eggs Pinch Salt Pinch Pepper Instructions: Peel potatoes and cut into 5cm cubes. Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain. Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins. In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end. Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper. Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife. Image: Audio Instructions: https://cdn.satellite.earth/fdb40494024a6b70fb9f4b0351c1e5d00e5c3772e375dc4203274cadfa25a2c4.mp3

Shawarma Ingredients: 1 kg Chicken Thighs 1 tbs Coriander 1 tbs Cumin 1 tbs Cardamom 1 tsp Cayenne Pepper 2 tsp Paprika 2 tbs Lemon Juice 3 tbs Olive Oil 1 cup Greek Yogurt 1 Garlic Clove 1 tsp Cumin Splash Lemon Juice Sliced Lettuce Sliced Tomato 6 Pita Bread Instructions: Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. Marinate overnight or up to 24 hours. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge). Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time). Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes. TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy! Image: Audio Instructions: https://cdn.satellite.earth/990e952f62d488b42cf4effe498859f6993f51e16448f005374b0e492b8df46a.mp3

Lasagne Ingredients: 1 tblsp Olive Oil 2 Bacon 1 finely chopped Onion 1 Stick Celery 1 medium Carrots 2 cloves chopped Garlic 500g Minced Beef 1 tbls Tomato Puree 800g Chopped Tomatoes 1 tblsp Honey 500g Lasagne Sheets 400ml Creme Fraiche 125g Mozzarella Balls 50g Parmesan Cheese Topping Basil Leaves Instructions: Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened. Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over. Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins. Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta. Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like. Image: Audio Instructions: https://cdn.satellite.earth/abaad1b709e5be43f2dba5d98dcf4babffb7189ee1e48d5b97eb6abebb385a55.mp3

Pancakes Ingredients: 100g Flour 2 large Eggs 300ml Milk 1 tbls Sunflower Oil to serve Sugar to serve Raspberries to serve Blueberries Instructions: Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months. Image: Audio Instructions: https://cdn.satellite.earth/a0612f3951c6b2926e49859ccbb3a6831fe9dc66a860e5c683c010c947b808bf.mp3

Corba Ingredients: 1 cup Lentils 1 large Onion 1 large Carrots 1 tbs Tomato Puree 2 tsp Cumin 1 tsp Paprika 1/2 tsp Mint 1/2 tsp Thyme 1/4 tsp Black Pepper 1/4 tsp Red Pepper Flakes 4 cups Vegetable Stock 1 cup Water Pinch Sea Salt Instructions: Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes. Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells. Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil. After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked. After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary. Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week. Image: Audio Instructions: https://cdn.satellite.earth/ddb8765de153d2895fa99eb93c116e30648ba48934cec4afe2d25a69fb5a8e95.mp3

Flamiche Ingredients: 75g Butter 1kg Leek ½ tsp Salt 300ml Creme Fraiche 1 Egg 3 Egg Yolks ¼ teaspoon Nutmeg 225g Plain Flour ½ tsp Salt 60g Butter 60g Lard 50g Cheddar Cheese 2 tbs Water Instructions: For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes. 02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool. 03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5. 04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve. Image: Audio Instructions: https://cdn.satellite.earth/26d422cd9ee9968b50fb29259420d63c7d920067f58c0f4e991d309b27cfd39a.mp3

Flamiche Ingredients: 75g Butter 1kg Leek ½ tsp Salt 300ml Creme Fraiche 1 Egg 3 Egg Yolks ¼ teaspoon Nutmeg 225g Plain Flour ½ tsp Salt 60g Butter 60g Lard 50g Cheddar Cheese 2 tbs Water Instructions: For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes. 02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool. 03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5. 04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve. Image: Audio Instructions: https://cdn.satellite.earth/26d422cd9ee9968b50fb29259420d63c7d920067f58c0f4e991d309b27cfd39a.mp3

Dal fry Ingredients: 1 cup Toor dal 2-1/2 cups Water 1 tsp Salt 1/4 tsp Turmeric 3 tbs Ghee 1 cup Chopped tomatoes 1/2 tsp Cumin seeds 1/2 tsp Mustard Seeds 2 Bay Leaf 1 tbs chopped Green Chilli 2 tsp shredded Ginger 2 tbs Cilantro 1/2 tsp Red Pepper 1/2 tsp Salt 1 tsp Sugar 1/4 tsp Garam Masala Instructions: Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water. Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup. In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds. Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy. Add cilantro and garam masala cook for about one minute. Pour the seasoning over dal mix it well and cook for another minute. Serve with Naan. Image: Audio Instructions: https://cdn.satellite.earth/a43878bfeb1d8cdb30048f914c67afa569ea20d0fe2bdd70a811b952c8fe16e7.mp3

Kapsalon Ingredients: 250 Grams Fries 500 Grams Doner Meat Topping Garlic sauce Topping Hotsauce 1 Bulb Lettuce 1 Tomato 3rd Cucumber 100 Grams Gouda cheese Instructions: Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready. Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish. Cover the fries with a new layer of meat and spread evenly. Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted. Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union. Dived the salad over the dish and Serve with garlicsauce and hot sauce Image: Audio Instructions: https://cdn.satellite.earth/bdac439b3e0ffe733d28369e279ce786d3bbfaf5b9cbac6c4e25fb1fb320bf16.mp3

Timbits Ingredients: 2 cups Flour 1/3 cup Sugar 3 tsp Baking Powder ½ tsp Salt 1 beaten Egg ¾ cup Milk 3 tbs Oil for frying Oil garnish Icing Sugar Instructions: Sift together dry ingredients. Mix together wet ingredients and incorporate into dry. Stir until smooth. Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides. Remove and drain. Roll in cinnamon sugar while still warm and serve. Image: Audio Instructions: https://cdn.satellite.earth/abf2e41445a89aac27877c869814724544443350fe6552ce22c4fefab8f95d65.mp3

Sushi Ingredients: 300ml Sushi Rice 100ml Rice wine 2 tbs Caster Sugar 3 tbs Mayonnaise 1 tbs Rice wine 1 tbs Soy Sauce 1 Cucumber Instructions: STEP 1 TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear. STEP 2 Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice. STEP 3 Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber. STEP 4 Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll. STEP 5 Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll. STEP 6 Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film. STEP 7 TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film. STEP 8 Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one. STEP 9 Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film. STEP 10 TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping. STEP 11 Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve. Image: Audio Instructions: https://cdn.satellite.earth/90ea473a0fa70815c98be18462be6ac75facbadb255d387f32ed107a39e786ea.mp3

Poutine Ingredients: Dash Vegetable Oil 1 Can Beef Gravy 5 thin cut Potatoes 2 cups Cheese Curds Instructions: Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C). Warm gravy in saucepan or microwave. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately. Image: Audio Instructions: https://cdn.satellite.earth/1cbb4d95a74f5cce3701b686bf8608a9db7dba9073fff6e50a0cd90eea249153.mp3