Cook the pasta, add the broccoli to the water 5 minutes before the end of the pasta cooking time. Drain, return to the pot and cover to keep warm.

While the pasta is cooking, make the pangrattato. Heat 2 tablespoons of olive oil in a large frying pan, then add the breadcrumbs, half the garlic and half the parsley. Cook for 2-3 minutes over a medium heat until the breadcrumbs are golden brown and crisp. Season with pepper, tip on to a plate and wipe out the pan.

Drain the anchovies and place 1 tablespoon of the anchovy oil from the tin, plus the remaining olive oil in the pangrattato pan. Add the rest of the garlic, cook for 1 minute (careful not to burn the garlic) and then add the anchovy fillets. Cook for 2-3 minutes until the anchovies are soft and have reduced. Add the chili, lemon juice and remaining parsley. Pour the mixture over the pasta and mix well.

Spoon the pasta into bowls and sprinkle with the pangrattato (and a bit of parmesan).

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.

Slice your meat into nice thick slabs and get it all off the bone. Preheat the oven to 300F and get yourself a large pan, just big enough to hold all of the ingredients. (I used a 26inch le Creuset.) Place a layer of your sliced meat at the bottom of your pan, cover with a few whole cloves of garlic, then sprinkle well with 1 tablespoon of pepper and a little salt. Add a sprig or two of rosemary, then add another layer of beef. Keep layering the ingredients until the ingredients are all used up. Pour the wine over top, add the bone and the bay leaves and top up with water if necessary to cover the meat. Bring to the boil, cover tightly with a lid or a double layer of tin foil. Place it in the oven and cook it for 6 (or more) hours. When the stew is done, remove the foil, skim away any fat from the surface of the stew and remove the bone, bay leaves and rosemary twigs. The meat should seperate very easily. Taste and season as necessary, break up the meat and serve on a hot toated bruscetta, with a drizzle of olive oil.

Cook pasta al dente. Saute onions in butter until soft. Add the bacon and cook down, remove excess fat and add wine and cook until the alcohol evaporates. In a large bowl, mix beaten eggs, parsley, cheese and pepper. Fork fettuccine from pot into the bowl, toss and garnish with hot onions and bacon.

Trim away excess fat from chicken, remove the bone and cut into 2.5cm cubes. Reserve the bones.

Split open the cardamom pods and remove the seeds. Finely grind the cardamom seeds, peppercorns, dried chiles, cloves, cinnamon stick, cumin seeds, turmeric, coriander seeds, and fenugreek seeds in a spice grinder or pestle and mortar.

In a large bowl mix the ground spices together with the vinegars, add the chicken and mix thoroughly to coat well. Cover and marinate in the fridge for 3 hours.

Heat the oil in a casserole over a low heat and fry the onion until lightly browned. Add the garlic, ginger, tomato and chili and stir well. Add the chicken, increase the heat to high and fry for 3-5 minutes, or until browned. Add 1 cup of water and any of the marinade liquid left in the bowl.

Reduce the heat and bring slowly back to the boil. Add the brown sugar and the chicken bones. Cover tighly and simmer for 1 1/2 hours, stiring occasionaly until the meat is very tender. Discard the bones, season with salt to taste.

If you haven’t already made your pasta sauce, prepare it and set it aside. Cook your pasta according to the instructions on the package. Strain and put the pasta into a large pot.

Remove the insides from the sausages into a frying pan, and discard the casings. Fry the sausage meat until fully cooked. When ready add the tomato sauce to the sausage meat and fry for a couple of minutes. Add the sauce (with meat) to the pasta shells and mix thoroughly.

Preheat oven to 375F.

Add a layer of pasta shells to the bottom of the 9X13 dish, then with a teaspoon add ricotta in small dollops every 2-3 inches. Sprinkle some of the pecronino on top. Continue to layer the shells and cheese until it’s all used up.

Cover with foil and bake at 375 degrees for 20 minutes. Remove foil and bake for an additional 25 minutes.

1. Set a rack on a baking sheet, put it in the oven, and preheat to 200F. Cut each chicken breast into 4 thick even pieces. Toss the panko, lemon zest, and 2 teaspoons of salt in a shallow bowl or pie plate. Beat eggs lightly in another.

2. Heat about 1/2 inch of oil in a large heavy skillet over a medium-high heat. Season the chicken all over with salt and papper to taste, dip in eggs and then press into the panko mixture to coat evenly. Shake off any excess. Carefully place the chicken in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the chicken a few pieces at a time, turning once until evenly brown. About 5 minutes total. Keep cooked fingers in the oven on the rack. Repeat with the rest of the chicken breasts. Serve with lemon and dipping sauce.

Apricot sauce:
Combine the preserves, soy sauce and ketchup in a small saucepan. Heat the mixture until the preserves have melted. Stir in the lemon juice and cool before serving.

In a sauce pan, saute onions in olive oil until transparent. Add garlic and fennel and saute for a further 5 minutes then add mushrooms and saute covered for 3 to 5 minutes, until soft. Add salt and pepper to taste.

Stir in rice and saute for 2 minutes or so – until it turns slightly transparent then add wine and saute for another minute. Add ladels full of stock, one at a time, allowing each to be soaked up by the rice before adding the next. Stir regularily to prevent the rice from sticking. Once the rice is fully cooked (slightly al dente), take the sauce pan off of the heat and add the parmesan, parsley and butter. Stir in, cover and leave for a few minutes to allow the butter to melt. Once butter is melted, stir risotto to mix all of the butter, cheese and parsley and serve.

Seperate the drumsticks from the thighs. In a bowl, combine the flour, cumin, cinnamon and cayenne. Then coat the chicken in the flour and spice mixture, reserving the leftover spice mixture. In a large saucepan heat some olive oil and brown the chicken. Remove the chicken and set aside. Add a little bit more oil to the pan, add carrots and onions and saute for 5 minutes. Add flour and spice mixture and cook for one more minute. Stir in broth, bring to a boil, scraping up any brown bits from the bottom of the pan. Return the chicken and any juices to the pan. Stir in the honey and apricots. Return to a boil and then reduce the heat to low. Cover and simmer until the chicken is tender, about 40-45 minutes. Stir in the peas, taste and adjust the seasoning if necessary.

Saffron dumplings (you’ll want to put them in the pot about 15 minutes before the stew is finished cooking):

While the stew is simmering, sift flour, baking powder, salt and saffron in a bowl. Cut the shortening until the mixture is the consistency of oatmeal. Graduallly stir in the milk adding a few more drops if necessary to make a sticky dough. Dust a large plate with flour, with a tablespoon cut out dumplings and drop onto the plate. Quickly drop the dumplings onto the gently simmering stew spacing them evenly, cover the pan tightly and simmer without lifting the lid for 15 mintutes. Serve immediately.

Preheat oven to 400. Boil water and cook pasta. While pasta is cooking, melt butter in a saucepan and add flour to make a roux, then gradually whisk in the milk. Add mustard, oka, cheddar and pepper to taste.

Mix pasta and cheese sauce and pour into oven proof dish. Mix breadcrumbs and parmesan and sprinkle over the pasta mixture, bake in oven for 15 to 20 minutes (less time for a runnier sauce).