There are things one just knows without the need of much explanation – one just feels it. I haven’t, to this day, watched “The King’s Speech” but I know, deep down in my heart, that its winning of the Best Picture Award last year was so, so wrong. And I know that because I’ve seen five of the movies that were nominated with it – if the world were a fair place that would never have happened. And don’t even get me started on Tom Hooper winning for best director – that was heresy. I watched “We Need to Talk About Kevin” last night and I left the theater with a mix of emotions that is hard to describe. If it was up to me this year’s best actress in a leading role award would go to Tilda and I don’t need to watch the other performances to know that – I just feel deep down in my heart that no one could beat Tilda this year, despite my love for Close and Streep; it’s humanly impossible. *Spoilers* If the movie had this effect on me it must be devastating for parents. I can’t imagine what it feels like for a mother, or for anyone for that matter, to watch a psychopath in the making – all those signs, no matter what anyone does or says. It seems that it cannot be stopped. Kevin’s eyes –throughout all the different ages – creeped me out. A human being without feelings, someone who is capable of being so mean. During those two hours I caught myself holding my breath dozens of times; all that noise, all that red – it makes you uncomfortable, suffocated. You feel the mother’s desperation and fear, the father being such an idiot makes you angry. The minute I saw the little girl with a patch over her eye I knew her brother had had something to do with it – the more you see of him the more evil you expect. As the film goes one, in a non-linear way, Eva’s feelings – of course her name would have to be Eva – became my feelings, all the guilt she carries with her. The brief dialogue and the hug in the final scene felt like a punch in the stomach. I don’t like to play the gender card but in this case I strongly believe that being directed by a woman made this movie what it is – looking forward to seeing more of Lynne Ramsay’s work; to me, she deserved the nomination more than Alexander Payne or Woody Allen this year. Out of eggs after baking two cakes I still wanted to bake cookies; therefore, shortbread seemed the perfect choice. Martha’s book on cookies had just what I needed: an easy recipe that turned out delicious. Dried cranberry shortbread adapted from the absolutely delicious Martha Stewart's Cookies 1 cup (226g/2 sticks) unsalted butter, room temperature ¾ cup (105g) confectioners' sugar, sifted 1 teaspoon pure vanilla extract 2 cups (280g) all-purpose flour, sifted ¼ teaspoon salt ½ cup (55g) dried cranberries, finely chopped Preheat oven to 160°C/325°F*. Line two large baking sheets with baking paper. Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl. Beat with an electric mixer, in low speed, just until combined. Stir in dried cranberries. Wrap the dough in plastic and refrigerate for 20 minutes. Roll out dough between two sheets of lightly floured baking paper until 3mm thick. Use a 4cm (1½in) cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges – if the dough gets too soft, place it in the freezer for 5 minutes. Place cookies onto prepared sheets, 5cm (2in) apart, and bake until lightly golden on the edges, about 20 minutes. Cool completely on the sheets over a wire rack. Cookies will keep for 5 days at room temperature in an airtight container. * I baked my cookies at 180°C/350°F for 15 minutes Makes about 60 cookies

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!

5 - 6 Dried Lasagna Sheets 2 Tbsp Olive Oil 2 Medium Leeks , trimmed and sliced 5 - 6 Button Mushrooms , washed, trimmed and sliced 2 Garlic Cloves, sliced ¼ Cup Fresh Cream 1 Cup Chicken Stock (see recipe here) or Vegetable Stock For seasoning: Salt and Black Pepper , as per taste Oregano , red chilly flakes Fistful of flat parsley Heat oil in a pan and saute sliced mushrooms for 5 minutes. Add garlic cloves and stir nicely. Mix in chopped leeks and pour chicken stock, season with salt and pepper. Let it simmer on low flame for 5 minutes until liquids are reduced, add cream and again let it simmer for 3 - 4 minutes. Boil water in a pan and when it is bubbling hot drop in lasagna sheets. Make sure lasagna sheets do not stick to the bottom of the pan. Once pasta is cooked drain it in colander and rinse under cold water. Pile lasagna sheets one on top of other and cut lengthwise into 2 inch wide strips. Add the lasagna strips into the simmering sauce and let it sit there for 5 minutes so that pasta absorbs the sauce. Switch of the gas and finish with oregano, chilly flakes and parsley. Serve hot with grilled toast!!

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...

4 flat mushrooms 1 bunch vine ripened cherry tomato 1 10 g bunch sourdough bread (3 chunky slices, approx) 6 large eggs (free range) 25 g butter (ice cold) 1...

2 lbs extra lean ground beef (or lamb) 2 tablespoons olive oil 1 large onion , grated 1 large carrot , grated 3 garlic cloves , finely minced 2 tablespoons Worcestershire sauce 1 1/2 tablespoons tomato paste 1 teaspoon thyme 1 teaspoon chopped rosemary 1 cup red wine 1 Prepare the mashed potatoes:. 2 Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy. 3 Prepare the filling:. 4 Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef. 5 In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes. 6 Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning. 7 Transfer beef to a deep dish. 8 Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks. 9 Bake in a 400° F oven for 20 minutes or broil until top is brown.

1 lb chicken leg , about 8-10 salt and pepper 4 tablespoons olive oil 2 tablespoons soy sauce 3 -4 tablespoons honey 1 head garlic , each clove sliced in half 1 whole lemon , Sliced 1/4-1/3 cup water 1 tablespoon thyme 1/4 cup fresh parsley or 2 tablespoons dried parsley 1 In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece. 2 Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes. 3 Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes. 4 Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.

600 g filet of beef 1 sheet pastry dough 2 tablespoons English mustard 3 large mushrooms 100 g thinly sliced parma ham salt and pepper 1 egg 1 Season your fillet steak with salt and pepper. 2 In a skillet fry the fillet. Make sure you lock it so that all the sides are cooked. Do not over cook because it will soon go into the oven - make sure it is cooked rare. 3 Brush English Mustard around all sides of the steak. 4 Cut up mushrooms and put in blender. 5 Season. 6 Blend until fine but not yet into a paste. 7 Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out. 8 Put mushrooms straight into a pan - no butter or oil. Cook for 3 minutes. 9 Lay down plastic wrap. 10 On top of the plastic wrap lay down slices of parma ham. 11 On top of the parma ham evenly layer the mushrooms. 12 Put the mustard steak in the middle. 13 Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes. 14 Preheat oven to 200°C. 15 Lay down sheet of pastry. Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet. 16 Lightly whisk egg. Baste around sides to be sure that the pastry sticks together well. 17 Fold sides up carefully and tuck in (just as though you are wrapping a present). 18 Baste all the pastry with remaining egg. 19 Set on an oven pan and cook until pastry is golden brown and crispy. 20 Cut pieces an inch think with a bread knife and serve hot!

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.

2 tablespoons olive oil 1 cup risotto rice 2 cups hot chicken stock 1 cup jerusalem artichoke, washed and sliced 7 tablespoons butter 1/3 cup cream 1/4 cup parmesan cheese , grated sea salt fresh ground black pepper 8 large scallops , sliced 1/4 cup sugar 1/4 cup sherry wine vinegar 1 Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes. 2 Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it’s not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning. 3 Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they’re medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it’s a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

2 cups graham crackers , crushed 1/2 cup butter , melted 1 lb cream cheese 1 cup sour cream 2 tablespoons sour cream 1 cup heavy cream 2 tablespoons heavy cream 1 cup granulated sugar 3 large eggs , beaten 1 lemon, juice of 2 teaspoons vanilla essence sultana (optional) 1 In a mixing bowl, combine the butter and graham crackers until stiff but pliable. 2 Line the bottom of the cake tin with graham cracker crust mix. Mix all of the ingredients except the sultanas in a food processor until smooth, and then fold in the sultanas. Pour the mix into a spring-form pan and bake for 40 minutes at 325ºF-350ºF. Turn off the oven and leave the cake to cool down in the oven for about one hour to prevent the top from cracking. Chill the cake in the fridge overnight and dust the top with powdered sugar.

1 (5 kg) turkey sea salt & freshly ground black pepper 2 onions , peeled and halved 1 lemon , halved 1 head garlic , halved horizontally 6 bay leaves olive oil , to drizzle 8 slices smoked streaky bacon lemon 375 g butter , at room temperature 1 tablespoon olive oil 2 finely grated small lemons, zest and juice 3 garlic cloves , peeled and crushed 1 small bunch flat leaf parsley , leaves only, chopped 1 Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. 2 Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. 3 With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. 4 Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts. 5 Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.). 6 Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally. 7 To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked. 8 Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.