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Takes a little effort

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Santa Anna’s salsa roja Mexicana

30 minutes

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15 minutes

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1 hour 25 minutes

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1 hour

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Afternoon tea

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1 1⁄2 hours

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Chickpea fries with smoky tomato relish

15 minutes

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Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

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Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs

1 hour 40 minutes

Leftovers recipes

Creamy gammon pie

By Hannah Lewry

Serves 8

Difficulty Medium

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

2 T olive oil
2 red onions, finely sliced
2 garlic cloves, crushed
2 sweet potatoes, peeled and cubed
6 sage leaves
½ cup white wine
1 cup vegetable or chicken stock
250 g crème fraîche
300 g cooked gammon, cubed
400 g ready-made puff pastry, thawed
1 free-range egg, lightly beaten

For the roast plums:

4 plums, halved
100 g butter
1 lemon, juiced
50 g caster sugar

Method

1. Preheat the oven to 200°C.

2. Heat the olive oil in a pan and soften the onion, garlic and sweet potato. Add the sage and wine and simmer for 3 minutes. Add the stock and simmer for a further 10 minutes. Stir in the crème fraîche and gammon and spoon the mixture into a heavy-based ovenproof dish.

3. Roll out the puff pastry on a clean, floured surface and use to cover the pie, pinch the edges closed and brush with the beaten egg. Bake for 20 minutes, or until the pastry is golden. Serve with the roast plums.

4. To make the roast plums, place the plums in an ovenproof dish, dot with the butter, drizzle over the lemon juice and sprinkle over the sugar. Roast with the pie for the last 10 minutes of cooking time.

Chef's Note: “This pie involves a little effort but its hearty deliciousness is so worth it.”

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Creamy Gorgonzola fazzoletti pasta with porcini

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Panellets (sweet Spanish potato cookies)

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Eclairs with chocolate custard and drizzled dark chocolate

Gluten-free Victoria sponge with raspberry chia jam

Chickpea fries with smoky tomato relish

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

Gordon Ramsay’s herb-buttered chicken with citrus breadcrumbs