Main courses

This is what we are having on Christmas Day 2009 – pheasant with piggy flavours.

Substitute quorn chicken style pieces and a bit of veg stock for a vegetarian version

A thick, heady stew to warm you up on a cold day

The key to this dish is getting hold of some really good quality steak (rump or sirloin) to make it from

If you are fortunate enough to own a tagine, you can cook this in one and be all authentic, otherwise, just use a regular saucepan. A thick and fragrant stew heady with spices, apricots, and lemon zest, but with its protein coming from chickpeas instead of meat.

My favourite Thai dish – essential to get the noodles cooked just right – still a bit firm but sticky as well so the peanuts coat them

Takes a bit of preparation but well worth it in the end

All time favourite way of eating sausages