Brussel Sprouts with Burnt Garlic, Butter and Almonds

● Ingredients ● around 15-20 brussel sprouts ● 4 cloves of garlic ● more than enough butter ● sliced almonds ● salt ●

Method

Cut off the base of the sprout (discard) and then cut the whole sprout in halves (or quarters depending on the size and preference) ● In a small pan dry toast the almonds on a medium heat for three minutes, set aside for later ● Set a bigger pan to medium heat ● add butter, garlic and a pinch of salt as well as the sprouts face down ● Once the brussel sprouts start to colour flip them over ● After a few more minutes the sprouts will be bright green ● Toss them in pan so they all receive a coloured edge ● Remove them from the heat, top with almonds and pinch of salt and serve immediately ● Further serving suggestions: Add a little chilli to the pan for some fire or grate some fine parmesan cheese for indulgence ●

Roast Pumpkin & Red Onion with Thick Tahini Dressing

● Ingredients ● 1 x medium pumpkin ● 2 x Red Onion ● 2 tbs olive oil ● 1 x cup of tahini ● 1/2 lemon ● 1 tbs water ● 1 clove of garlic, finely chopped ● 1/2 tsp salt ● 1 tsp poppy seeds ● Preheat oven to 180 ●

Method

Cut pumpkin into 2cm slices and boil for 5 minutes in salted water ● Drain well and place onto roasting dish with oil, coat evenly ● Put tray in the oven ● Cut red onion into quarters drizzle with a little extra oil and after ten mins add to roasting tray ● Take this opportunity to turn the pumpkin ● Use the next 10-15 mins to make the dressing ● add the Tahini, lemon juice, water, salt and garlic into bowl ● mix until thick ● Take the vegetables out of the oven and put onto serving dish ● Add large dollops of the dressing on top with a poppy seeds and a pinch of salt ● Serve warm ●

Long Cooked Chicken, Beans, Tomatoes & Crumbs

(serves 6) Thanks to Ray McVinnie of Sabato Cooking Classes

● 1kg skinned boned chicken thighs ● 1 tsp salt ● ½ tsp freshly ground black pepper ● 1 ½ Tbsp smoked sweet paprika ● 6 Tbsp extra virgin olive oil ● 100g pancetta finely, diced ● 1 large onion, diced ● 2cm 1 large carrot, sliced ● 3cm 1 large stick celery, sliced ● 3cm 6 cloves garlic, finely chopped ● 2 bay leaves ● ¾ cup red wine ● 1 Tbsp brown sugar ● 2x 400g cans chopped tomatoes in juice ● ½ cup water ● 1 jar large white beans (500g drained weight) ● 2 cups fresh breadcrumbs, made by blitzing sourdough in food processor until you have coarse crumbs ● Preheat oven to 180 degrees ●

Method

● Put chicken, salt, pepper, paprika into large bowl and toss to coat well ● Heat 2 Tbsp oil over high heat and quickly brown chicken, then remove to bowl and reserve ● Add remaining oil to pan then add pancetta, onion, carrot, celery, garlic and bay leaves ● Fry over moderate heat for about 5 mins, or until veg are lightly browned and starting to soften ● Add reserved chicken, mix well, add wine and let it bubble for 30 seconds ● Add sugar, tomatoes and water. Bring to the boil then pour into an ovenproof casserole dish ● Sprinkle the beans evenly on top and then the crumbs evenly over everything ● Lightly drizzle some olive oil over the crumbs ● Cover and place in oven for 2 hours, then uncover and cook a further 15mins or until crumbs are browned ● Serve! (Served here with green Spanish olives)