Courgette and Tomato Bake

Ingredients
4 Courgettes (sliced but not peeled)
4 Large Tomatoes (sliced)
1 Clove Garlic (crushed)
110g Mozzarella (sliced)
4 Tablespoons Grated Parmesan
Small Bunch Fresh Basil (roughly torn)
A Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan
1 Ovenproof Dish

The Good Bit

1. Start by frying the crushed garlic in a little oil then add your courgette in 1 single layer in the frying pan (you may have to do a few batches here, get them golden on each side)
2. Pre heat your oven too 190c 375f gas 5. When that is done, lay them in alternating layers in your ovenproof dish with the tomato and mozzarella, so you get something that looks like the slates on your roof. Then sprinkle over some salt and pepper, basil and the parmesan and bake for 30 minutes

Serves 4 as a starter 2 as a main

Capri Salad

Ingredients

2 Beef Tomatoes

125g Mozzarella Cheese

12 Black Olives (pitted and sliced)

8 Basil Leaves

1 Tablespoon Balsamic Vinegar

1 Tablespoon Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Grill Pan

The Good Bit

1. start by cuting each tomato into 6 slices, then do the same as best you can with the mozzarella, now you want to start with a base of tomato, a slice of mozzarella and a few slices of olive and 1 basil leaf, repeat this layer twice and stack on top of each other, when you are done you should have 4 stacks, with 3 layers of tomato, cheese and olives to each stack (hiding the olives under the cheese on the top layer, you'll also have no basil for this layer).
2. Grill for 2-3 minutes until the cheese just begins to melt, drizzle over a drop of oil, and a drop of balsamic vinegar then season with salt and pepper and serve

Serves 4

Tomato Salsa

Ingredients
6 Tomatoes (skinned, seeded and diced)
1 Handful Fresh Basil (shredded finely, no stalks)
25g Black Olives (thinly sliced)
3 Shallots (thinly sliced)
2 Cloves Garlic (very finely sliced)
3 Tablespoons Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix together all your ingredients and serve immediately.

Bertrands 'World Peace' Soup

Ingredients
A Good Knob of Butter
3-4 Carrots (sliced)
2-3 Sticks of Celery (sliced)
2 Onions (roughly chopped)
1 Chilli (de seeded and sliced)
3-4 Cloves Garlic (finely chopped)
7 Tomatoes (quartered)
1x400g Can Chopped Plum Tomatoes
A Handful of Basil Leaves (torn)
2 Pints Vegetable Stock
300ml Single Cream

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Blender

The Good Bit

1. Melt the butter in the pan and gently soften the onion and garlic for about 5 minutes before adding the carrots and celery, cook for another 5 minutes then add in the tomatoes (canned and chopped) along with the chilli and basil.
   
2. Cook this lot until the tomatoes are soft, then add 2 Pints of vegetable stock and transfer the mixture to a blender. blend until smooth then add in the cream, re heat and serve topped with sprigs of parsley and a nice warm baguette.
   

Serves 4

My Favourite Starter

Ingredients
2 Ciabatta
16 Cherry Tomatoes (halved or quartered)
125g Grated Cheddar Cheese
Handful Fresh Basil Leaves
Garlic Butter (or butter and 1 peeled garlic clove)
Balsamic Vinegar
Olive Oil

Equipment
A SHARP Knife
A Chopping Board
1 Frying Pan
1 Oven Proof Dish
1 Spatula

The Good Bit

1. Pre heat your oven to 200c 450f gas 6, cut your ciabatta in half lengthways first so you have 2 equally thick slices, then you want to cut each of these slices into 3 strips (you can do fingers here or triangles as i like to do) Get them in the oven for about 10 minutes, until they are golden brown.
2. In the frying pan, add a good splash of oil, the drop in the tomatoes and fry rapidly until they begin to brown and go soft, then add in the basil leaves for 30 seconds, stir well to get the tomatoes covered in the basil.
3. Butter your ciabatta with the garlic butter (or rub the peeled clove against the bread and then butter over the scrapings) arrange on your serving plates like spokes on a bike, arrange some of the herby tomatoes in the centre of the spokes, sprinkle over a good serving of cheese then drizzle some balsamic vinegar around the edge of the spokes to look like a wheel.
   

Serves 4

Figs with Ham

Ingredients
4 Figs
1 Lemon (juiced)
Handful Fresh Basil (roughly chopped)
12 Slices Parma Ham (treat yourself to the freshly cut ham from the charcuterie/delicatessen counter rather than the pre packed stuff, it'll taste so much better)
Olive Oil
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Start by removing the stems from the figs then cutting them into quarters, drop them in the bowl along with 2 tablespoons of the lemon juice and 4 tablespoons of the oil and the basil, then season with salt and pepper and mix well.
2. Arrange 3 Slices of ham on each plate then spoon the fig mixture over and enjoy.
   

Serves 4

Beef and Pasta Bows

Ingredients
300g Pasta Bows
350g Minced Beef
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Courgette (chopped into chunks)
1 Carrot (diced)
1 Red Pepper (cored de seeded and chopped into chunks)
125g Button Mushrooms (quartered)
250ml Red Wine
1x400g Can Chopped Tomatoes
3 Tablespoons Fresh Parsley (roughly chopped)
2 Tablespoons Fresh Basil (roughly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3 rds full with boiling salted water)
1 Large Frying Pan
1 Spatula
1 Colander

The Good Bit

1. Cook the pasta according to packet instructions (usually about 10 minutes) when the pasta is just beginning to go soft, drain the in the colander and set aside.
2. In the frying pan stir fry the beef and onion until the meat is browned (about 8 minutes) then add in the rest of the vegetables and cook until they are soft and tender (about 6 minutes) then add in the red wine and cook until all the liquid has gone.
3. Add in the tomatoes (and a few chopped ones to if you want to fill the meal out a little) and simmer for 5 minutes, adjust the seasoning then add in the herbs and pasta, reheat quickly and serve.
   

Serves 4

Beef Rolls

Ingredients
4 Sirloin Steaks
2 Tablespoons English Mustard
4 Cloves Garlic (crushed)
Handful Fresh Basil (roughly chopped)
1 Tablespoon Cracked Black Pepper
50g Butter (left at room temperature)
1 Large Onion (finely chopped)
4 Tablespoons Brandy
300ml Double Cream
2 Pinches Caster Sugar
A Splash of Oil
Vegetables to Serve (potatoes, cabbage, what ever you like)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Rolling Pin (or something heavy)
1 Plastic Bag
cocktail sticks (or string)
1 Mixing Bowl
1 Wooden Spoon
1 Frying Pan

The Good Bit

1. Place each of the steaks into the bag, one at a time and squash until the steak is about 6mm thick. Mix the mustard, garlic, half the basil, pepper and butter together then spread onto each of the steaks, roll the steaks up and secure with either the cocktail sticks or string.
2. With a little oil in the frying pan cook the steaks until well browned all over, 6-8 minutes should do it. Remove and set aside (covered if you can) drop the onion into the pan and cook until soft then add in the brandy and bring to the boil, then stir in the cream, season with salt and pepper and add the caster sugar to taste then finally stir in the rest of the basil.
3. Serve the rolled up steak (minus string or sticks) with the vegetables of your choice and drizzle over the sauce.
   

Serves 4

Beef and Noodles

Ingredients
500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
2. Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
3. When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
   

Serves 4

Roman Style Chicken

Ingredients
2 Red Onions (sliced)
2 Cloves Garlic (thinly chopped)
2 Yellow Peppers (cored, de seeded and sliced)
2 Red Peppers (cored, de seeded and sliced)
1/2 Teaspoon Dried Crushed Chillies
8 Boneless Chicken Thighs (or 4 small breasts)
100ml White Wine
Handful Fresh Basil (torn)
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Spatula

The Good Bit

1. Heat a good splash of oil in the frying pan and fry the onions, garlic, peppers and chillies over a gentle heat for 5 minutes.
2. Add the thighs pushing them down with the spatula to seal then flip them over and do the same with the other side, cooking for a further 5 minutes, until sealed on all sides.
3. Add the wine, bring to a simmer, cover and cook for 10 minutes. when done add the fresh basil and serve immediately.

Serves 4

Walnut Stuffed Pepper

Ingredients
4 Peppers (cut in half lengthways, cored and de seeded)
1 Onion (chopped finely)
1 Clove Garlic (crushed)
50g Rice (brown makes a very healthy option)
1 Bay Leaf
450ml Tomato Juice
1 Teaspoon Dried Basil
50g Cheddar Cheese
125g Chopped Walnuts
Oil
Salt and Pepper
Parmesan (shaved to serve, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Pan
1 Oven Proof Dish (greased)

The Good Bit

1. Fry the onion and garlic of in a little oil in the pan until it begins to turn golden, add the rice, the bay leaf and half the tomato juice, cover and simmer for 40 minutes, or until the rice is tender (this will not take as long if you use white rice)
2. Take out the bay leaf and add the basil, cheese and walnuts, season to taste and leave to simmer a little longer whilst you get the peppers ready, if you've used white rice you may wish to turn the heat up here a little to reduce the mixture until it is fairly thick.
3. Pre heat the oven too 180c 350f gas 4, fill the peppers with the mixture and place in the greased oven proof dish, pour the rest of the tomato juice around the peppers and cook for a further 35 minutes, serve immediately and if you like, garnish with parmesan shavings.

Serves 4

Pesto

Ingredients
50g Pine Nuts
2 Cloves Garlic
150g Parmesan Cheese (grated)
50g Basil Leaves
1 Lemon (juiced)
150ml Olive Oil
Salt and Pepper

Equipment
1 Blender
1 Juicer
1 Bowl
1 Fork

The Good Bit

1. Whack the nuts and garlic in the blender and blend into a paste, add in the basil until the paste is a rich green throughout.
2. Scoop this into your bowl and add the cheese and 2 tablespoons of lemon juice, fold in gently, then add the oil a little at a time and beat in well, add the salt and pepper to taste.
3. This goes really well on crackers! to serve, cut 1 slice of tomato and place on the cracker, top with a similar size slice of mozzarella then top with a teaspoonful of pesto

Makes 150ml

Tomato Sauce

Ingredients
1kg Ripe Tomatoes (or 2 400g cans chopped peeled tomatoes)
2 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic (chopped)
1 Handful Basil (roughly chopped)
1 Lemon (zested)
Pinch of Sugar
Salt and Pepper

Equipment
1 Large Pan
1 Wooden Spoon
1 Zester

The Good Bit

1. Place all the ingredients in a pan and bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
2. Remove the lid from the pan and simmer for a further 20mins (10mins if you used canned tomatoes) to thicken the sauce, taste and season.
   

Makes 600ml

Thai Vegetable Stock

Ingredients
2 Onions (quartered)
4 Red Chillies
250g Carrots (halved)
1/2 White Cabbage (Halved)
1 Bunch Celery (Chopped, including leaves)
50g Fresh Coriander (with stalks)
25g Basil (with stalks)
25 Black Peppercorns
1/2 Teaspoon Salt
1 Teaspoon Muscovado Sugar
2l Water
If you can get hold of the next 2 ingredients your stock will be great but they can be left out
1/2 Head of Chinese Leaves
1/2 Mooli Radish (peeled)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (or Casserole Dish)
1 Sieve

The Good Bit

1. Whack all the ingredients into a large pan and bring to the boil, cover and simmer for 1hr.
2. Take the lid off then boil hard for 10mins to reduce the stock, cool then strain, freeze any stock that you will not be using straight away.
   

Makes 1.8l

Jasmin Rice With Prawns And Basil

Ingredients
250g Jasmin/Thai Rice
1 Egg
1 Onion (finely chopped)
350g Prawns
50g Frozen Peas
2 Spring/Salad Onions (chopped into 1/2cm strips)
Oyster/Fish Sauce
A Handful of Basil Leaves (leave 8 whole leaves)
A Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Large Pan 2/3rds full with boiling salted water
1 Spatula
1 Whisk/Fork
1 Small Bowl

The Good Bit

1. Begin by heating a splash of oil in the wok and starting to cook your rice, whilst waiting for the oil to heat up, crack the egg into the small bowl and whisk with until light and fluffy. Pour this into the wok and swirl around until it sets like a thin pancake and cook until golden, then take out.
2. Roll this up and cut into thin strips. Add a touch more oil to the wok and add the onion and cook until soft (3-4mins) add the prawns and peas and cook again until everything is heated through (5mins or so)
3. The rice should now be ready so drain it then chuck it in the wok, add a little oyster sauce to your required taste, throw in a handful of chopped basil leaves and the spring onions, stir and cook for a couple of minutes (no longer than 2mins)
4. Serve between 4 bowls and add some of the cut egg pancake and 2 whole basil leaves to each bowl to finish it off.

Serves 4

Vegetable Frittata

Ingredients
100g Mozzarella (grated)
8 Cherry Tomatoes (quartered)
8 Small New Potatoes (cooked and sliced)
2 Tablespoons Chopped Fresh Chives
A Good Handful of Basil (chopped)
8 Eggs
A Splash Of Olive Oil
Salt and Pepper
Salad Leaves for Serving
You can use which ever veg you want or even add meet, just keep the eggs and cheese constant.

Equipment
A Grill/Oven Proof Frying Pan
1 SHARP Knife
1 Chopping Board
1 Balloon Whisk
1 Mixing bowl

The Good Bit

1. Heat a dash of oil in your pan and preheat a grill to medium, whilst that is warming, whisk the eggs together until light and airy, add the cooked sliced potato, tomatoes and both herbs and stir well, transfer to your frying pan.
2. Cook for about 5 minutes until the mixture looks like it has begun to stiffen or you can see bubbles in the egg, sprinkle the grated cheese on top then move this to your grill.
3. Grill for 3-4mins until the top has begun to bubble and turn brown, take out and cut into quarters.
4. Serve with salad leaves. If you want to be naughty, try a sprinkle of cayenne pepper on top before you grill!

Serves 4

Pizza (toppings up to you)

Ingredients
For The Dough
450g Self Raising Flour
4 Tablespoons Grated Parmesan
300ml Warm Water
4 Tablespoons Olive Oil
Or Buy A Packet of Ready Made Bases
For The Sauce
A Splash of Olive Oil
1 Small Onion (Chopped as fine as you can)
1 400g Can Chopped Tomatoes
A Handful of Fresh Basil (chopped)
For The Toppings
More Olive Oil
100g Cheese (sliced mozzarella is best but grated cheddar works fine)
2 Tomatoes (sliced)
100g Button Mushrooms (quartered or sliced)
1 Small Red Onion
Anything Else You Fancy
Salt and Pepper for seasoning

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
2 Wooden Spoons
A Sieve
Rolling Pin
A Pizza Size Oven Dish (10inch)

The Good Bit

1. If you are making your own dough (well done!) Sieve the flour into a large bowl and stir in the cheese, make a well and add the water and 2 tablespoons of olive oil, mix together well into a nice dough ball, split into 2 and roll out into 2 10inch circles, cooking 1 at a time under a medium grill until golden on one side (5-6 minutes) (or both at once if your grill is big enough)
2. To make the sauce fry the onion in a splash of oil until soft then add the can of tomatoes and the chopped basil and simmer for 10mins until a good thick sauce is attained.
3. Flip your bases over so you have the uncooked side facing up and cover with the sauce, then fry off the mushrooms for a minute or two in a dab more oil along with anything else that may need partial cooking (peppers for instance)
4. Top your pizza with your cheese, veg (I like the red onion to be a little raw so I don't fry it at stage 3) and anything else you like, drizzle over a little olive oil (that's how the Italians do it) and whack back under the grill for 3-4 minutes.
5. If you are using ready made bases follow the packet instructions for cooking and just experiment with what toppings you like, come on, who'd have thought cheese, pineapple and ham would go together! and what about anchovies!!

Serves 4

Risotto

Ingredients
250g Risotto Rice (long grain will do)
600ml Water
2 Chicken Stock Cubes
2 Vegetable Stock Cubes
1 Large Onion
1 Large Pepper
1 130g Can of Sweetcorn
1 400g Can of Kidney Beans (or a handful of button mushrooms quartered)
1 200g Can of Mixed Beans
200g Frozen Peas
Olive Oil
A Knob of Butter

Equipment
1 Large Frying Pan
1 Sharp Knife
1 Chopping Board
1 Spatula

The Good Bit

1. Heat a splash of oil in your frying pan, and add to it a coarsely chopped onion and pepper, cook until the onion has softened and begun to turn brown. Add to this the knob of butter then add all your rice and stir fry for about a minute.
2. Add then all your water and all 4 stock cubes and bring to the boil, add the contents of the 3 cans at this stage making sure they have been well drained or the quartered button mushrooms if you are using them and the frozen peas, bring to the boil and simmer for 15 minutes stirring occasionally.
3. Play at being a chef by adding whatever herbs you like, don't over do it, only add a teaspoon of one type at most (dry herbs) and don't be tempted to use more than maybe 3 herbs, i like basil here, if you are going to use fresh herbs, chop them well and add a minute before you serve add in a good knob of butter, stir well and then serve. How's this for a recommendation! Our dog who will eat a piece of dropped meat before it has chance to land on the floor and yet will pick out and leave the vegetables from a plate of Sunday dinner (and for some reason arrange the carrots around the edge of the plate) LOVES this meal
   

Serves 4

Ratatouille

Ingredients
1 Medium Aubergine (optional)
1 Large Onion
1 Red Pepper
1 Green Pepper
1 Medium Courgette (chopped into 1cm cubes)
1 400g Can of Chopped Tomatoes
1/2 Teaspoon Each Dried Basil, Rosemary and Thyme (small handful of fresh is better)
1 Teaspoon dried Parsley (a good handful of fresh is better)
Olive Oil
Salt and Pepper

Equipment
1 Large Frying Pan
1 SHARP Knife
1 Chopping Board
1 Spatula

The Good Bit

1. If you are using an aubergine, cut in half, slice diagonally 1/2 cm strips, brush with olive oil and season, then grill until lightly browned on both sides.
2. Chop the onion and both peppers into decent size chunks and fry in a little olive oil until the onion begins to soften and turn brown then add the courgette and cook for 5 minutes or until all the veg feels soft.
3. Add in the can of tomatoes, and bring to the boil, if you are using dried herbs, add them at the same time as the tomato and allow to simmer for 5minutes, otherwise if you are using fresh herbs, simmer for 5 minutes then just before you are about to serve add the herbs and stir well, DO NOT COOK THE FRESH HERBS. Season and serve.

Serves 4