Mix all ingredients. Add the chicken wings and marinate at least 8 hours, make sure you give it a stir once in a while. Line a roasting tray with foil and bake at 350 degrees for 1 hour. Remove to a cooling rack after cooking.

Grate or dice the cabbage into very small pieces, then toss the cabbage and salt in a colander and place inside a medium bowl. After the salt has had a chance to draw out the moisture from the cabbage dump it onto a couple of layers of paper towl and give it a good squeeze. Get as much of the moisture out as possible, then put it in the fridge to chill for 1/2 hour.

Combine the cabbage with the other filling ingredients in a bowl and mix thoroughly. Cover tightly with plastic wrap and refrigerate until cold (minimum of 30 minutes, no more than 24 hours).

Now get wrapping. There are plenty of instructions online of how to wrap gyoza properly. The easiest way is to plac the wrapper in the centre of your palm, and put a small amount of the pork mixture in the center. Wet the tip of your finger and rub it around the top side and fold over the skin pressing the two sides together. Most gyoza have pleats. You can find instructions here.

It takes patience and practice to get the pleats just right. (Personally I think it’s not worth the time…so I cheated a bit. Using a round cookie cutter with a flutted edge cut the shape out of a stack of wonton papers and just fold it over. Looks almost like pleats and they taste just as nice.)

After folding each wonton place them on a baking sheet lined with parchment. Pop the entire tray in the freezer if you’re not going to eat them right away.

Oil the bottom of a large frying pan. Add gyoza to the pan, and place it over a medium-high heat and cook it for about 5 minutes, or until the bottoms become golden brown. Once brown add a little bit of water to the pan to create a little steam. Cook for another 4-5 minutes, if the steam runs out add a little more water. Serve with dipping sauce and eat while hot!

Using a very sharp knife, or a larger grater slice the pecorino into thin slices. Stack the cheese and fig on top of the crisps. Just before serving drizzle honey over the stack.

Combine goats cheese, cream and oil in a small bowl until smooth. If it doesn’t look smooth enough, just add a little more cream. Stir in chopped dill and spoon the mixture on to the stem ends of the endive. Season with pepper, drizzle with oil, garnish with dill and serve.

1. Wash and clean as many sticks of celery as you need (at least 3).

2. Smear cream cheese inside the cavity of each of the sticks.

3. Tear small bits of smoked salmon and place it on top.

Easy, resonably healthy and very tasty!

Peel and cube the potatoes. Place the cubes in a large pot and fill with water. Cook until the potatoes are soft, drain and mash.

Cover the bottom of a large frying pan with water (about 1/4 inch deep). Add the cod, cover and bring the water to the boil. Cook the cod until it is flaky, drain and set the fish aside to cool.

In a frying pan, add a drizzle of olive oil and a tablespoon of butter. Add in the onion and garlic and sweat the ingredients until the onions are translucent.

In a large bowl add all of the ingredients and stir. Be careful not to stir too hard as you don’t want to totally break up the fish. It’s nice to have it a bit chunky.

Once the ingredients have been mixed together, use an ice cream scoop to make small/medium balls of the mixture. If the mixture isn’t very sticky you can add an egg to act as a binding agent, I prefer to do it without but you’ll have to be more careful as you cook them.

Place the balls on a parchement covered tray and press them down with a fork to form the patties. Place the tray in the fridge for a few hours or overnight.

When you’re ready to cook, beat the egg in a small bowl. Dip each cake in the egg and dust with breadcrumbs until there is a nice coating. Shallow fry the patties on each side for about 3 minutes until cripy and golden. Serve with a yoghurt dip.

The tomatoes:

Cut the tomatoes in to quarters and put them in a large bowl. Add a splash of olive oil, a splash of balsamic vinegar, and a pinch of salt and pepper. Stir the tomatoes and then let them sit for at least an hour. After letting them sit, strain the tomatoes and save the juice. Set both to the side for later.

note: If you want your pastry to stay dry you might want to remove the seeds from the tomatoes. I was being lazy and didn’t so the pastry was a bit soggy…but it still tasted great.

The meatballs:

Add all of the meatball ingredients to a large bowl. Mix it up with your hands, and then roll the mixture into very small meat balls. Add a bit of olive oil to a cast iron pan and fry them for a few minutes. It’s ok if they’re not completely done as they’ll be put in the oven, but you do want them to be brown on all sides.

Pre-heat the oven to 375F.

Roll out your puff pastry on to a cookie sheet. Place the tomatoes in the middle of the pastry, and then put the meatballs on top of the tomatoes. Fold the edges of the pastry up over the tomatoes leaving an open square in the middle. Brush the pastry with 1 beaten egg.

Bake for 20 minutes and then crumble the goats cheese on top of the tomatoes and meatballs. Bake for a further 5 minutes. Whilst the pastry is finishing in the oven, take the juice left over from the tomatoes and put it in a small sauce pan. Reduce the juice. Remove the pastry from the oven and drizzle it with the reduction. Serve.

Remove the stems from the broccoli and trim off any leaves or blemishes that you find. Clean and peal the potato. Dice the broccoli stems and the potato into small cubes. Put the florets aside. Dice the onion and garlic.

In a large pot, fry the diced onion, garlic and olive oil until the onions and garlic are translucent. Add in the potato, the diced broccoli stems and the wine. Stir for a few minutes until the wine has been absorbed. Now add the stock and seasoning, and stew the broccoli and potato until tender. When the stems and potato are just about done, add in the broccoli florets and let the ingredients sit for about 5 minutes.

In a few batches remove the ingredients from the pot and transfer to a blender. Once blended return the ingredients to the pot and simmer. Add lemon juice. Stir in the cheddar cheese and cream just before serving.

Combine peaches, onions, peppers, cilantro, garlic, cumin, lemon peel and vinegar in large saucepan; set aside. Mix 1/4 cup of the sugar and the pectin crystals. Add to peach mixture; stir until well blended.

Bring to full rolling boil on high heat, stirring constantly. Stir in remaining 3-1/2 cups sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Makes about 7 (1-cup/250-mL) jars.

Put the whole lot into a blender and blend until it’s really smooth. Place a spoonful onto crostini (small toast) and enjoy.