OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned. INGREDIENTS - 3 cups cooked chickpeas - salt and pepper - 2 tbsp oil - 1/2 tsp cinnamon - 1/4 tsp cloves - 1 tsp garam masala - 1 tsp chili powder - 4 curry leaves - 1 sweet onion, diced - 2 garlic cloves, minced - 500g chopped fresh tomatoes, skinned - 400 ml can light coconut milk METHOD 1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside. 2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed. 3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

1 5/8 kg salmon , scaled, gutted and washed (1 whole salmon) olive oil , and drizzling (for cooking) sea salt fresh ground black pepper 2 bay leaves 3 sprigs rosemary 3 sprigs thyme 3 sprigs basil 3 sprigs sage 3 sprigs parsley 1 head garlic , halved horizontally, then broken into cloves (unpeeled) 2 -3 stalks lemongrass , split in half lenghtways and bruised with the back of a knife 3 small lemons , thickly sliced 5 -6 star anise 1 teaspoon mixed peppercorns (or black) 1 Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper. 2 Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity. 3 Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade. 4 Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes. 5 Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

olive oil , to drizzle 10 chicken drumsticks sea salt and black pepper 1 Heat the oven to 400°F Lightly oil a large baking dish. 2 Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes. 3 Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined. 4 Take the chicken out of the oven and pour over the glaze, to coat each drumstick. 5 Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed. (I do it about every 5 minutes). 6 Let the chicken rest for a few minutes before serving.

6 large eggs 3 tablespoons butter , diced (ice-cold) 2 tablespoons creme fraiche freshly ground sea salt and pepper (you can use regular salt if you need to) 3 chives , snipped (substitute with green onion if necessary) 3 slices , rustic bread to serve (such aspain Polaà ne) 1 Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites. 2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove). 3 Meanwhile, toast the bread. He used sourdough bread. 4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

1 small red onion 1 red chilli 1 pinch ground clove 1/2 tsp fennel seeds 1/2 tsp ping peppercorns (use green or white if pink are unavailable) 1 tsp turmeric...

For The Red Cabbage: 60 ml malt vinegar 170 g Demerara sugar 125 g butter 1/2 medium red cabbage For The pheasant: 3 sprigs fresh thyme 1 pheasant 4 rashers ...

For The Pork: 1 knob butter (for greasing) 1 kg pork loins (approx) 1 lmon 1 handful fresh sage leaf 1 handful fresh flat leaf parsley 2 garlic cloves For Th...

14 ounces farfalle pasta 3 tablespoons olive oil 8 slices streaky bacon , chopped 1 garlic clove , finely chopped 1 cup heavy cream 5 ounces peas , thawed if frozen 2 1/2 ounces parmesan cheese , freshly grated, plus extra to sprinkle 1 small handful sage leaf , and flat-leaf parsley leaves 1 Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente. 2 Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown. 3 Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. 4 Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning. 5 When the pasta is ready, drain it in a colander and immediately tip into the sauce. 6 Add the herbs, then toss the pasta until well coated with the creamy sauce. 7 Divide among warm plates and sprinkle over a little more parmesan to serve.

275 g red lentils , rinsed 2 tablespoons olive oil 1 large onion 2 large garlic cloves 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons garam masala 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 tablespoon tomato puree 800 ml stock 1 Fry the onion and garlic until golden. 2 Stir in the spices and tomato puree and fry for two minutes. 3 Add lentils and stock. 4 Simmer for 25 - 30 mins, or until cooked. 5 Puree a little bit if you want.

1 large shallot , chopped finely 4 tablespoons olive oil 8 ounces baby portabella mushrooms , sliced 10 ounces arborio rice 1/2 cup dry white wine 4 cups low sodium chicken broth 8 ounces plum tomatoes , skinned, seeded and finely chopped 1 tablespoon fresh basil , chopped 1 tablespoon fresh chives , chopped 2 tablespoons mascarpone cheese 3 tablespoons freshly grated parmesan cheese sea salt fresh ground black pepper 1 In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened. 2 Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently. 3 Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto. 4 When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

200 g minced beef 200 g ground pork 1/2 bunch flat leaf parsley 1 splash white wine 2 tablespoons grated parmesan cheese 2 garlic cloves , chopped 3 tablespoons fine breadcrumbs milk , enough to cover breadcrumbs plain flour 1 Heat the oven to 180°C. 2 Soak the breadcrumbs in the milk. 3 Lightly fry the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with a splash of white wine. Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take 5-10 mins). 4 While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper. 5 Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden. Add the meatballs to the tomato sauce and bake in the oven for 10 minutes. 6 Serve with basmati rice.

for the herb butter 9oz pack unsalted butter , softened 1 sprig fresh rosemary , chopped leaves only 2 tablespoons fresh parsley leaves , chopped salt fresh ground black pepper 11-13lb medium-sized turkey 3 -4 thick sausages , skins removed for the prepared stuffing 7oz white breadcrumb 4 1/2oz butter 1 onion , finely chopped 1 large sprigs of thyme and rosemary , chopped leaves only 6 fresh sage leaves 1 lemon , zest only 2oz pine nuts 3 tablespoons fresh parsley , chopped 1 teaspoon sea salt fresh ground black pepper for the gravy 1 onions or 1 large shallot , chopped 2 tablespoons olive oil 4 fl.ozs. dry white wine 1 bay leaf 17 fl.ozs. chicken stock 7 fl.ozs. double cream pan juices, from roasting sea salt fresh ground black pepper 1 Pre-heat the oven to 180C/350F/Gas 4. 2 Make the herb butter, mix herbs and butter together to form a paste, season well and chill. 3 Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints. 4 Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly. 5 With a thin, sharp knife, bone both legs and stuff with sausage meat. 6 Wrap tightly in tin foil and chill to set the shape. 7 Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears. 8 Lift up the breast skin with your fingers and separate it from the flesh. 9 Divide the herb butter between the two breast flaps and pull the skin back over. 10 Season well, place in a roasting tin and cover loosely with butter paper or foil. 11 Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy. 12 Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving. 13 Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. 14 Stir in the herbs for one minute then add breadcrumbs to absorb butter. 15 Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. 16 Take off the heat, mix in the parsley and serve warm. 17 Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down. 18 Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. 19 Remove from heat, cool for ten minutes and strain. 20 Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).