GORDON RAMSAY Bircher Muesli - Pg 18 200g GF Oats Apple (coarsely grated) Honey Low fat natural yoghurt Fresh

berries Milk Cranachan with blackberries GF Porridge Blackberries Honey 300ml Low fat creme fraiche 300ml Low fat fromage frais Berry Crumble - pg 234 Unsalted Butter 30g Demerara sugar 30g rolled oats 600g mixed berries orange 8 mint leaves 1-2 tbsp caster sugar

Raspberry, mango and watercress salad (Starter) - pg 235 1 Large mango 200g watercress 75g raspberries Raspberry vinegar Olive oil salt and pepper pinch caster sugar Glazed Salmon with pak choi and shiitake - pg 202 2 tbsp miso paste 1 tbsp mirin 1/2 tbsp sesame oil 1/2 tbsp sake 1/2 tbsp light soy sauce 1 tbsp caster sugar or honey salt and pepper 500g pak choi 200g shiitake l 1 garlic clove finger length ginger 1 tbsp groundnut oil 1 tbsp fish sauce 1 tbsp rice wine vinegar 1 tbsp sesame seeds Persian Onion Soup - pg 43 Olive oil 5 large onions tumeric fengreek seeds Dried mint 2 tbsp GF plain flour 1 cinnamon stick 1 lemon caster sugar flat leaf parsley Smoked Trout orange and wild rocket salad - pg 45

3 Oranges olive oil sea salt and pepper 200g wild rocket leaves 2 hot smoked trout fillets (approx 125g each) Rice Noodle Salad with prawns and Thai Dressing - pg 71 100g thin rice noodles sesame oil 200g mangetout/sugar snap peas 1 large yellow pepper 1 large 1 large red pepper 2 spring onions 200g peeled cooked prawns coriander leaves 1 tbsp toasted sesame seed 1 shallot 2 garlic cloves 1 small red chilli a lime fish sauce soy sauce soft brown sugar Mango, avocado and smoked chicken salad - pg 83 2 medium, firm but ripe mangoes 2 ripe avocados squeeze of lemon juice 300350g smoked chicken breasts 200g mixed salad leaves, such as rocket, mache, baby chard or amaranth 2 tbsp pine nuts, toasted (optional) 2 tbsp orange juice 2 tbsp lemon juice 1 tbsp wholegrain mustard 2 tbsp extra virgin olive oil 2 tbsp avocado oil (or olive oil) sea salt and black pepper Marinated halibut with spiced aubergines -pg 91 6 skinless halibut fillets, about 130 g each

2788 2789 2790 2791 2792 2793 2794 2795 2796 2797 2798 2799

3.00 0.00 0.75 0.00 3.00 5.00 3.00 2.00 3.00 150.00 2.00 0.00

3 tbsp olive oil salt and black pepper 0.75 tsp ground tumeric aubergines 3 large aubergines 5 tbsp olive oil 3 large onions, peeled and finely sliced 2 tsp ground cumin 3 plum tomatoes, skinned, deseeded and chopped 150 g sultanas, soaked in hot water for 10 minutes 2 tbsp lemon juice, to taste of basil leaves, torn

Fennel, Pea and Broad Bean Salad - pg 128 o 2 medium fennel bulbs o 2 large eggs, at room temperature o 250 g podded broad beans o 250 g peas, thawed if frozen o 8 parma ham slices o 1 small garlic clove, peeled and crushed o 1 teaspoon fine sugar ( to taste) o 1 tablespoon lemon juice o 1 tablespoon coarse grain mustard o 3 tablespoons extra virgin olive oil o 2 tablespoons dill, roughly chopped o sea salt & freshly ground black pepper ( to taste) Prawn, feta and watermelon salad (starter)- pg 131 200g raw prawn olive oil cayenne pepper sea salt and black pepper 1.5 kg watermelon 50g wild rocket salad leaves 120 feta cheese 1 tbsp mixed seeds eg. pumpkin/sunflower seeds A lime caster sugar Glazed ling with sweet 'n' sour shallots - pg 142 4 skinless ling fillets (170g each) olive oil 60ml soy sauce 100ml white wine vinegar 50g soft brown sugar 1tsp coriander seeds 3cm knob ginger 400g shallots 75ml dry white wine 150ml fish stock small handful of chives Braised pork with leeks and pak choi - pg 155 600g pork tenderloin olive oik sea salt and black pepper 1 large leek 3cm knob ginger 3-4 garlic cloves 200ml dry white wine 2-3 tbsp soy sauce 1 1/2 tbsp caster sugar 2 large pak choi (250g) Fromage frais, yoghurt and plum puree ripple - pg 182 4 ripe plums (500g) 1/2 tsp ground cinnamon 1 star anise 300 ml low fat natural yoghurt 300ml low fat fromage frais 2-3 tbsp icing sugar Chilled leek and avocado soup - pg 194 2 tbsp. olive oil 250g leeks, white part only, finely chopped 1 onion, peeled and finely chopped Sea salt and black pepper Splash of dry white wine 1 medium potato, about 150g, peeled and chopped Bouquet garni (thyme sprig, bay leaf and a few parsley stalks, tied together)

 750ml vegetable stock 1 large ripe avocado Juice of 1/2 lemon, or to taste Baby spinach, artichoke and watercress salad -pg 195 300g baby spinach leaves 200g watercress 280g jar grilled arichoke 1 lemon Parmesan 1 garlic clove sea salt and black pepper 1 1/2 tbsp cider vinegar extra virgin p;ove pol walnut oil NIGEL SLATER Chicken stew and mash - pg 80 150g dried cannellini beans large chicken jointed olive ol balsamic vinegar 4 garlic cloves 3-4 bay leaves dried herbes de provence 1 orange 3 medium leeks mash Pork burgers with lime leaves and coriander - pg 81 4 spring oninons 4 hot red chillies 4 garlic cloves coriander thumb size knob ginger 6 lime leaves 100g smoked pancetta or bacon 500g minced pork Chicken salad with watercress, almonds and orange - pg 85 3 tbsp pumpkin seeds soy sauce 2 tbsp whole skinned almonds 50g watercress large orange 250 cooked chicken olive oil grain mustard red wine vinegar Prawn and coriander rolls - pg 94 250g defrosted prawns 2 garlic cloves 4 spring oninons 2 thick lemongrass stalks coriander leaves 4 small hot red chillie GF floor groundnut oil 8 iceberg lettuce leaves 4 tbsp sugar Rice wine vinegar Soy Sauce A lime

Chickpea and sweet potato curry - pg 102 200g dried chickpeas 2 medium onions 4 garlic cloves 3 red chillies 3 carrots 2 tsp coriander seeds 6 cardamom pods groundnut oil 15 curry leaves 1tsp black mustard seeds 2tsp turmeric 500g tomatoes a medium squash a large sweet potato veg stock cube 150g small mushrooms 250g greek yoghurt coriander leaves Chicken with mushrooms and lemongrass - pg 107 3 garlic cloves 4 coins ginger 3 spring onions 2 lemongrass stalks groundnut oil 3 hot red chillies 400g diced chicken 3 medium sized field mushrooms a lime Fish sauce Light muscovado sugar A few Mint leaves Chicken with mustard seed and coconut milk - pg 110 Groundnut oil A chicken jointed Cumin seeds coriander seeds Black mustard seeds 3 small red chillies A walnut size of ginger 3 onions 2 garlic cloves turmeric 500g tomatoes A handful of curry leaves 400g Can of coconut milk Rice Green Curry of prawns and Thai Aubergines - pg 118 4 green bird's eye chillies 2 heaped tbsps chopped lemon grass (2 large stalks) 6 fresh lime leaves the roots of 4 coriander sprigs 3 large cloves of garlic a 50g lump of ginger 3 heaped tbsps coriander leaves 2 large (banana) shallots (about 150g) 2 tbsps groundnut oil 5 small purple Thai aubergines (about 150g) 12 cherry tomatoes 250ml coconut milk 300g prepared large prawns 20g fresh mint leaves and Thai basil a handful of coriander leaves

2 large lime leaves a tbsp or more of nam pla (Thai fish sauce) steamed white rice to serve A curry of aubergines, tomatoes and lemongrass - pg 132 Groundnut oil 400g mushrooms vegetable stoack 8 Baby Egg aubergine 6 large tomatoes (steak) 200ml coconut milk coriander leaves basmati rive 4 small red hot chillies 2 plum lemon grass stalks 2 small shallots 4 cloves shrimp paste Chickpeas with harissa, basil and ham - pg 154 6 large totamoes A medium sized aubergines olive oil Red wine vinegar cumin seeds 400g tin chickpeas 12 large basil leaves 9 thin slices spanish ham or prosciutto harissa paste Grilled chicken with harissa and mint - pg 203 Harissa paste 2 tbsp low fat yoghurt 4 chicken legs A handful of mint leaves Roast aubergines with tahini - pg 322 2 medium aubergines olive oil Ground cardamom 25g pine kernels 2 tbsp natural yoghurt Thahini paste Thyme leave A lemon Pumpkin and tomato laksa - pg 333 250g unpeeled pumpkin 5 small red bird eye chillies 4 garlic cloves A thumb size lump ginger 2 plum lemongrass stalks 6 lime leaves 5 or 6 coriander roots Coriander leaves Chicken or vegetable stock 400 ml coconut milk 24 cherry tomatoes Fish sauce Half a lemon 100g dried rice noodles A handful of mint leaves