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Singapore Stir-fried Noodles. First of all, you need to soak the dried mushrooms and shrimps – to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes.

Singapore Stir-fried Noodles

Cornish Pasty Pie. Make the pastry first: sift the flour, salt and pepper into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing.

Cornish Pasty Pie

Then cut the lard into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2-3 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water). Meanwhile, slice the meat into very thin strips about 2 inches (5 cm) long (it's important to keep them very thin in order that they cook in the time given).

Chestnut Soup with Bacon and Thyme Croutons. To make the soup, you simply place all the ingredients in a large saucepan, season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.

Chestnut Soup with Bacon and Thyme Croutons

While that's happening, you can prepare the croutons. A Bit of the Irish Stew with Crusted Dumplings. Start by drying the pieces of meat on kitchen paper, trim away any excess fat, cut the fillets into 1½ inch (4 cm) rounds, then dip them along with the cutlets into the seasoned flour.

A Bit of the Irish Stew with Crusted Dumplings

Now arrange a layer of meat in the base of the casserole, followed by a layer of onion, carrot, leek and potato and a good seasoning of salt and pepper. Then add some more meat and continue layering the ingredients until everything is in. Next, sprinkle in the pearl barley and pour in about 2 pints (1.2 litres) of hot water and bring it all up to simmering point. Mashed Potato with Garlic-infused Olive Oil. Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley. Start by soaking the morels or chanterelles.

Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley

Place them in a small bowl, cover with boiling water and leave them aside to soak for 30 minutes. After that, strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water, which can be frozen and is great for soups.) Now pre-heat the oven to a low setting, ready to keep the chicken warm later. 'Not Pork' Pies. First of all, prepare the filling.

'Not Pork' Pies

To do this, first wash the lentils, then place them in a small saucepan with a generous pinch of salt and cover with water. Let them come to the boil, then simmer very gently, covered, for 40-45 mimutes, or until they are tender. Spinach and Ricotta Souffles with Fonduta Sauce. First of all, butter the ramekins and lightly dust the insides with parmesan.

Spinach and Ricotta Souffles with Fonduta Sauce

Then thoroughly wash the spinach in several changes of cold water and pick it over, removing any thick, tough stalks or damaged leaves. Next, press the leaves into a large saucepan, sprinkle in some salt (but don't add water), cover and cook over a medium heat for 4-5 minutes. Just let it collapse down into its own juices and then give it a stir halfway through. Now drain the spinach thoroughly in a colander, pressing it very firmly with a saucer to extract every last bit of juice – it needs to be quite dry. Then chop it fairly finely. Potatoes Boulangeres with Rosemary. Traditional Roast Sirloin of Beef. Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it.

Traditional Roast Sirloin of Beef

Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the 'crispies'), while the onion will caramelise to give the gravy a rich colour and flavour. Place the joint in the oven – it will have plenty of fat so don't add extra.

After 20 minutes turn the heat down to gas mark 5, 375°F (190°C), and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done. Michael's Club Sandwich. Start off by toasting the bread lightly on both sides and, while that’s happening, slice the chicken breast as thinly as possible.

Michael's Club Sandwich

Then let the toast cool in a rack to keep it crisp before buttering 4 of the slices. For the first sandwich, place one piece of toast, buttered side up, on a board and arrange a few of the salad leaves on top. Then add half the tomato slices and sliced or chopped onions and season well. Next, spread a generous dessertspoon of mayonnaise over the onion, then crumble the crispy bacon and sprinkle half of it over the mayonnaise. Now, place one of the unbuttered pieces of toast on top, followed by half the slices of chicken. Asparagus and Cheese Tart. First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon.

Asparagus and Cheese Tart

Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin. Roasted Monkfish with Romesco Sauce. First, to make the sauce, put the whole garlic cloves, tomatoes and hazelnuts into a shallow roasting tray in the oven for 10 minutes, then add the chillies.

Cook for another 5 minutes until the hazelnuts are golden. Scrape the flesh from the tomatoes and put into the blender with the egg yolk, chillies, hazelnuts and garlic. Blend on high speed and add the olive oil slowly to make a smooth sauce. Next, stir in the vinegar, season lightly, cover and leave aside. Take the fish from the fridge 30 minutes before you need it, to allow it to reach room temperature. Asparagus Soup. Gratin Dauphinois. Chicken Puttanesca. Begin by heating the oil in the frying pan until it's very hot. Wipe the chicken breasts with kitchen paper, season them with salt and pepper, then add them to the hot oil and fry them over a medium heat until they are a rich golden colour on both sides. This will take about 5 or 6 minutes. Salmon Coulibiac. First melt 1 oz (25 g) of the butter in a medium saucepan and stir in the rice. When the rice is coated with butter, add the stock and a little salt and bring it up to simmering point, then stir well and cover with a lid.

Cook the rice for 15 minutes exactly, then take the pan off the heat, remove the lid and allow it to cool. As soon as the rice is cooking, take a sheet of buttered foil, lay the salmon on it and add some seasoning. Then wrap it up loosely, pleating the foil at the top and folding the edges in. You can also watch how to cook Perfect Rice in our Cookery School Videos on the right. Place it on a baking sheet and pop it in the oven for just 10 minutes – the salmon needs to be only half cooked. Latin American Beef Stew with Marinated Red Onion Salad. First of all, you need to roast the spices and, to do this, place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder. Next, pat the cubed meat with kitchen paper, then place the casserole over a high heat. Add 1 tablespoon of the oil and, as soon as it's really hot, brown the meat about 6 cubes at a time, till it's well browned and crusty.

As the cubes cook, remove them to a plate and brown the rest in batches. Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle. First soak the chickpeas. If it is convenient, soak them overnight in 4 pints (2.25 litres) of cold water. Salmon Rosti Fish Cakes. Spinach Soup with Fontina. Pepper-crusted Monkfish with Red Pepper Relish. Spiced Chickpea Cakes with Red Onion and Coriander Salad. First of all cover the drained chickpeas with fresh water to cover them and add a pinch of salt. Old-fashioned Shin of Beef Stew with Butter Beans and Crusted Onion Dumplings. Start off by placing the flour into a large bowl and seasoning it with 1½ teaspoons of salt and freshly milled black pepper. Now dip each chunk of meat into it to get a good coating, then transfer them to a plate. Eliza Acton's Vegetable Mulligatawny. Chicken Liver Pate with Cognac, with Sweet-and-Sour Red Onion Salad. To make the pâté, take a medium-sized, heavy-based frying pan, melt about 1 oz (25 g) of the butter in it and fry the chicken livers over a medium heat for about 5 minutes.

Keep them on the move, turning them over quite frequently. Then remove them from the pan using a draining spoon and transfer them to a blender or food processor. Smoked Haddock with Spinach and Chive Butter Sauce. Spaghetti with Olive Oil, Garlic and Chilli. A Luxuriant Vegetable Pie. Lasagne al Forno. First of all take a large frying pan and heat 1 tablespoon of the olive oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time.

Black Bean Soup with Black Bean Salsa. Chicken Breasts with Wild Mushroom and Bacon Stuffing and Marsala Sauce. Pad Thai Noodles with Shrimps. Braised Pork with Prunes. Twice-baked Roquefort Souffles. Chicken Feuilletes. Creole Prawns. A Luxuriant Vegetable Pie. Trout with Butter, Creme Fraiche and Chives. Chicken Paprika. La Potee (French Farmhouse Soup with Bacon, Sausage and Beans) Cincinnati 5-ways Chilli. Mussels with Garlic Stuffing. Herrings with Caper Stuffing. Linguine with Mussels and Walnut Parsley Pesto. Coarse Country Pate. Beef in Barolo with Parmesan Mashed Potatoes. Chicken Cacciatora. Vegetarian Shepherd's Pie with Goats' Cheese Mash. Chicken Breasts with Stem Ginger Sauce. Grilled Polenta with Sage, Parma Ham and Melted Fontina Cheese. Haggis Pie with Tatties and Neeps and Whisky Sauce. Char-grilled Squid with Chilli Jam. Grilled Lemon Chicken Kebabs with Gremolata. Fried Herring Fillets with a Lime Pepper Crust. Duck Liver Pâté with Armagnac.

Braised Sausages with Borlotti Beans, Rosemary and Sage. Chickpea, Chilli and Coriander Soup. Bubble and Squeak Rösti. Cauliflower Soup with Roquefort. Californian Grilled Fish. Oven-roasted Winter Vegetables. Grilled Venison Steaks with Red Onion, Grape and Raisin Confit. Baked Cannelloni. Crisp Roast Duck with Confit of Sour Cherries. Home-made pizza for a perfect Saturday night in. American Turkey Stuffing. Wild Mushrooms in Madeira en Croûte with Foaming Hollandaise Sauce. Baked Stuffed Cabbage Leaves. Turkey Soup and Turkey Dripping on Toast. Roasted Fish Topped with Sun-dried Tomato Tapenade. Turkey Flan with Leeks and Cheese. Oriental Pork Casserole with Stir-fried Green Vegetables. English Colonial Curry with Turkey. Stilton Rarebit. Brussels Bubble-and-Squeak. Christmas Eve Hot Smoked Salmon Pie. Fillet of Beef in Pastry with Wild Mushrooms and Red Wine Sauce. Confit of Whole Garlic and Shallots.

Braised Lamb with Flageolet Beans. Baked Eggs in Wild Mushroom Tartlets. Butter Bean, Bacon and Parsley Soup. Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce. Roasted Vegetable and Brown Rice Gratin. Turkey Saltimbocca. Winter Vegetable Pie with a Parmesan Crust. Russian Eggs. Soupe Flamande with Creme Fraiche and Frizzled Sprouts. Potato Salad with Roquefort.

Moroccan Chicken. Roquefort and Leek Tart. Chestnut Soup with Bacon and Thyme Croutons. Parmesan-baked Parsnips. Smoked Bacon and Lentil Soup. Buttered Leeks. Sausages with Puy Lentils. Oven-baked Mackerel Stuffed with Pesto Mash. Smoked Haddock with Creme Fraiche, Chive and Butter Sauce. Warm Pear and Walnut Salad with Roquefort Dressing and Croutons. Warm Potato Blinis with Smoked Salmon, Crème Fraîche and Dill.