Love Food Love Photography by Iliyan Yanev

Cover

L ove Food, L ove Photography. ~Iliyan Yanev~

Welcome from your host Iliyan Yanev My passion for food started at very young age. I spent my childhood watching many cooking TV programmes, learning how to handle and cook food. I have great memories when my mum and I use to cook together the dishes we saw on TV or picked recipes from her red covered cookbook, that was given to her by grandma. Every weekend we choose a recipe from it and prepared meals together. This was a great time for both of us to bond and build a good mother and son relationship. Cooking on weekends became like a tradition, which gave us the chance to do something we both enjoyed. The most unforgettable childhood memory I have is when I use to come back home from school on Friday afternoons; there were always grandma’s chocolate cookies that mum use to bake for me as a treat. I use to rush back home, knowing that there are chocolaty, crumbly and delicious cookies waiting for me. Even now and then, with the busy lifestyle we still try to dedicate time to cook meals together. Every time mum makes cookies, the smell of the baking biscuits in the oven reminds me of the great childhood memories I had, again and again. Do you know what cookie makes you rich? A Fortune Cookie! Following my passion towards food and cooking I became a food photographer. Photography is my calling, profession and a hobby that I am passionate about. As a skilled food specialist I like to create vivid and appetising pictures of food for the use of lifestyle magazines or web advertisements, also the work can be used in cook books as such and other printed materials. Over the years I have developed knowledge of cooking and styling techniques that help me to get the best results. I deeply believe in teamwork and collaboration, but above all I love what I do, the people I get to meet and the fun we get to have along the way. My preferred method is to use natural light, which reflects the product’s natural and organic properties. I have created this cookbook to showcase my photographic abilities and the true passion I have for food. I always enjoyed handling and cooking food, and the most satisfying part, is to dig in and indulge the delicious meals once I achieved to get great results. Since I decided to become a food photographer my entire world revolves around food. I am constantly thinking what my next shoot will be and how I can get the best results during the process. I would like to share these daily recipes and images with you to give you the feeling of perfect mouthwatering dishes and hopefully transport the tastes, smells and textures of these pictures so you can create new foodie memories of your own. If you love food as much as I do and you have a hearty appetite for life, then I hope this book will inspire you to write, record, photograph and, of course, cook your own succulent course. So warm up the oven, pick a recipe and start cooking… Bon Appetit Iliyan Yanev

Breakfast

Table of Contents

1................Home-Made Granola................10 2................Poached Egg With Asparagus................12 3................Smoked Salmon Bagel Sandwich................14 4................French Toast With Berries................16 5................Waffles With Blueberries And Golden Syrup................18 6................Sunny Fried Eggs................20 7................Fluffy Pancakes With Blueberries And Honey................22

Lunch

8................Roasted Tomato And Red Pepper soup................26 9................Mackerel Fillets With Couscous................28 10................Grilled Peach Salad With Bresaola And Goat Cheese................30 11................Chicken Fajita Baguettes................32 12................Prawn Cocktail................34 13................Roasted Pork Sausages With Crispy Potatoes................36 14................Asian-Style Chicken Noodle Broth................38 15................Sherry-Glazed Chorizo And Chickpeas................40 16................Southern Fried Chicken Strips................42

Dinner

17................Beef Steak,Potato Wedges And Salsa Verde................46 18................Chicken Tagine................48 19................Chilli Prawn Stir-Fry................50 20................Mushroom Soup................52 21................Auntie’s Pork Ribs................54 22................Tomato Leafy Summer Pasta................56 23................Crispy Pork With Coriander Rice................58 24................Turkey Noodle Broth................60 25................Turkish-Style Lamb Pitta Pizzas................62

Dessert

26................Cinnamon Swirls................66 27................Honey-Nut Bananas................68 28................Madeleines With Hot Caramel Toffee Sauce................70 29................Grandma’s Double Chocolate Chip Cookies................72 30................Sweet Palmiers................74 31................Pimm’s Jam Tarts................76 32................Sponge Cake With Chocolate Custard Sauce................78 33................Warm Salted Caramel Sauce With Ice Cream Sauce................80

d o o G g n i n r o M

t a e r G A e Ha v t r a t S W it h t s a f k B re a

Home-Made Granola Home-made granola is a great option for breakfast. It is healthy, feeling and amazing source of energy to keep you going through the day. So go a head, start prepping your ingredients and start to cook. Also, Granola is an execellent option for kids too as it gives them lots of energy keeping them active. It also give you the energy to run around after them! When you make home-made granola, try out different combinations of fruit and nuts. 1.Heat oven to 150C/fan 130C/gas. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well. 2.Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit, and bake for 10-15 minutes more. Remove and scrape onto a flat tray to cool. 3.Serve with yogurt or cold milk with some berries of your choice on top or on the side with a little drizzle of honey or golden/maple syrup. The granola can be stored in an airtight container for up to a month.

Image

Serves: 4 Ingredients • 360g old-fashioned oats • 45gshredded coconut • 50g brown sugar • 2 tbsps vegetable oil • 85g honey • 2 tbsps pure maple syrup • 1 tsp ground cinnamon • 1 ½ tsps vanilla extract • 75g raisins • 75g dried cranberries • 70g chopped almonds

Poached Egg With Asparagus This easy egg and asparagus recipe makes a delightful and nutritious breakfast. I call this an eggcellent breakfast as it gives me all the essential vitamins I need such as vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese,vitamin A, zinc, iron, protein and healthy fats. Breakfast shouldn’t be boring and having this meal on regular bases, I have something to look forward too in the morning. So next time you going shopping pick up the ingredients for the course and try it for yourself. Is delicious! 1.Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm.   2.Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the center of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.   3. Divide the asparagus among serving plates and put on toast. Top with an egg and season with salt and pepper with some chopped chives on top.

Image

Serves: 4 Ingredients • 4 fresh eggs • 2 bunches asparagus,ends trimmed • 2 tsp vinegar • Pinch of salt • Ground black pepper • Spring of chives

Smoked Salmon Bagel Sandwich Children who are keen to help in the kitchen can easily get involved with this simple but delicious breakfast recipe. It’s very easy to assemble but will leave them feeling triumphant. I remember when my mom and I use to make this dish together every Saturday morning after we visted our local market where we use pick up our groceries. So why don’t you ditch the cereal and treat yourself to this scrumptious bagel - for breakfast! It only required one step to put together this amazing sandwich. 1.Split bagel in half horizontally. Spread cut sides with cream cheese. Layer the smoked salmon, the rocket leaves and season to your liking with the ground black pepper. Sprinkle some fresh chopped chives on top. Put the other half on top to finish your smoked salmon bagel sandwich. Delicious!

Image

Serves: 2 Ingredients •6 ounces thin-sliced smoked salmon •2 bagels •2 tbsp cream cheese •fresh chives, roughly chopped •Fresh Rocket leaves •2 tbsp ground black pepper

French Toast With Berries Do you remember that eggy bread people used to make when you were a kid? Well stop remembering, they were so dull. Forget it now, and then replace that soggy french toast with this sweet and tasty version. The eggy bread I remember was just egg and milk soaked bread lightly fried and then slapped on a plate. This french toast is topped with strawberries and blueberries, then smothered in honey. This irresistible twist on French toast is so easy to prepare it’s perfect to satisfy your sweet tooth! 1. In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/ or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using. 2. Melt some butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.

Image

Serves: 2 Ingredients •4 eggs •150ml milk •2 tsp of cinnamon •8 thick slices of 2-day-old bread •Butter or vegetable oil •Maple syrup •Fresh strawberries •Fresh blackberries •Fresh mint

3. Fry the French toast until browned on one side, then flip and brown the other side. 4. Serve hot with maple syrup, fresh berries and some fresh mint.

Waffles With Blueberries And Golden Syrup

Image

Here’s something I have to confess. I love Mondays. Sunday afternoons always have me looking forward to the next morning. As much as I enjoy the weekend, there’s just nothing like a fresh start. I am also an absolute morning person, who enjoys the beginning of every new day. I know that there are plenty of people who don’t share my enthusiasm for Mondays but don’t worry, the weekend is not far off! Whether you love or despise Mondays, here’s a recipe that will brighten your day either way. 1.Weigh all the dry ingredients, place in a large mixing bowl. Break the eggs into the milk and beat the mixture. 2.Add the egg and milk mixture to the dry ingredients. Add the oil and mix all ingredients together until all the large lumps have been broken up. Do not over mix otherwise the waffles will be heavy when cooked. 3.Pre heat the waffle maker and spray with oil (1 cal spray works well).

Serves: 2 Ingredients •250g Flour (plain) •7g Baking powder •20g Caster sugar •5g Salt •475ml Milk •2 Eggs •30ml Vegetable oil •250g pack Blueberries •Icing sugar •Golden Syrup

4.Pour 3/4 of a cup of batter into the waffle maker and cook for 3-4 mins or until golden brown and crispy on the outside. 5. Serve hot with blueberries, golden syrup and sprinkle of icing sugar on top.

Sunny Fried Eggs

Image

Whenever I feel lazy or not in the mood to cook I always want something quick,easy and delicious. So what is easier then just cracking some eggs in a pan and frying them! Frying them, but in a healthy way. If you show your eggs some love they will fry nicely and come out perfectly. So if you are feeling lazy or in a rush just crack some eggs and start the day with a sunny fried eggs. It’s packed full of protein and healthy fats to help you feel fuller for longer. 1. Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan. 2. Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.

Serves: 2-4 Ingredients •1 tbsp olive oil •4 large free-range eggs •1tbsp sea salt •freshly ground black pepper, to taste •2tbsp ground chilly •Fresh chives, roughly chopped

3. When they’re ready, remove the pan from the heat. You can leave in them in the pan or place on a plate and dab them with some paper towels to soak up any excess oil. 4.Serve on toast – no need to butter it – with a sprinkling of the sea salt, freshly ground black pepper, and ground chilly and fresh chives.

Fluffy Pancakes With Blueberries And Honey

Image

Looking for a sweet and special breakfast option? If you are this pancake recipe is ideal to treat yourself. Personally, I love them! They are fluffy, light and feeling and oh-so full of juicy blueberries. So what are you waiting for? Let’s dig right in and learn how to make them, shall we? Grab your ingredients and start mixing! 1.Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the center of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir. 2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with honey or golden syrup with the blueberries and sprinkle of icing sugar on top.

Serves: 4 Ingredients •200g self-raising flour •1 tsp baking powder •1 egg •300ml milk •knob of butter •150g pack blueberries •sunflower oil or a little butter for cooking •honey or golden/maple syrup •Icing sugar

It s h c n Lu e m i T

p u k P ic h s e r F s t n e i d e I ng r An d g n i k o o C t r a St

Roasted Tomato And Red Pepper Soup This is without a doubt one of my absolute favourite soup recipes. It is just so amazingly rich, warming and delicious. I love the bright red colour too. All of the ingredients are naturally wonderful, however, it is the roasting process that takes this soup to the next level as it really intensifies the original flavours, making them even more scrumptious. Even better, cooking the tomatoes and peppers in this way means that they fully absorb all the delicious aromas and tastes of the basil, rosemary, bay leaves and thyme. You really can taste the wonderfully subtle hints of each herb in every mouthful, which creates such a perfectly unique flavour. 1.Heat the oven to 200°C/180°C fan/Gas 6. Place the tomatoes, cut side up, in a large roasting tray with the peppers, onions and garlic. Season, and drizzle over the oil. 2.Roast for 50 minutes until the vegetables start to caramelise. Remove from the oven and reduce the temperature to 180°C/160°C/Gas 4. 3.Squeeze the roasted garlic cloves out of their skins and add to a food processor with the rest of the roasted vegetables and any juice from the tray. Blitz until smooth, adding a little of the vegetable stock, bay leaves,rosemary, and thyme to create a smooth consistency. 4. Pour the blended soup into a pan and stir in the tomato purée, Worcestershire sauce, sugar, smoked paprika and the rest of the vegetable stock. Season to taste and heat through.

Image

Serves: 4 Ingredients •1.5kg ripe tomatoes, halved horizontally •2 red peppers, deseeded and roughly chopped •2 onions,cut into thin wedges •4 large garlic cloves •2 tbsp olive oil •400ml vegetable stock, made from a cube •1 tbsp tomato purée •2 tsp Worcestershire sauce •2 tsp sugar •1 tsp smoked paprika •Thyme •Bay leave •Rosemary •4 tbsp green pesto •drizzle extra-virgin olive oil •fresh basil leaves, to gaenish

Mackerel Fillets With Couscous Looking for something light and healthy? This mackererel recipe is just the thing for a healthy, light, yet satisfying lunch. Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish. It gets better with the fluffy couscous with raisins and crunchy almonds. 1.Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle black pepper and half the lime juice then marinate for 5-10 minutes. 2.Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 minutes. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 minutes, fluff with a fork and stir in the remaining spring onions, parsley, lime juice, grapes, black olives, raisins and some seasoning. Heat the grill. 3.Grill the mackerel for 3-4 minutes on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Sprinkle each dish with the chopped almonds and serve.

Image

Serves: 4 Ingredients •4 small whole mackerel, gutted and filleted •3 tbsp extra-virgin olive oil •grated zest and juice 1 lime, plus wedges to serve •1 bunch spring onions, finely sliced •2 tbsp harissa paste •140g couscous •500ml hot vegetable stock •3 tbsp chopped parsley, plus sprigs to serve •3tbsp chopped almonds, sprinkle on top •100g red seedless grapes, sliced •10-12 black olives, sliced •50g raisins

Grilled Peach Salad With Bresaola And Goat Cheese I love this salad! It is so simple to make and delicious at the same time.The flavour and juicy sweetness you get from a grilled ripe peach, served bravely and simply next to a single leaf salad is amazing. It’s a killer combo when you have the sweet assence of the peach and the savoury taste of the bresaola and the goat cheese, just works so well, an awesome combination. Just the right thing if you are on lookout some unsual BBQ sides. So darm simple to make. 1.Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the stones – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches on to the coals if you like – this will give the peaches a herby, smoky flavour. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!  2.Pour the vinegar into a bowl or a Flavour Shaker and add three times as much extra virgin olive oil. Add a pinch of salt and pepper. Whisk or shake until mixed together well.

Serves: 4 Ingredients •4 peaches, just ripe •few fresh rosemary leaves •2 handful rocket, washed and dry •1 tbsp red wine vinegar •Extra Virgin Olive Oil, dressing •Salt •Black pepper •16 slices bresaola or parm ham argula •100g goat cheese, crubled for dressing

3.Drape the bresaola over four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the rocket in the dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!

Chicken Fajita Baguettes This is a brilliant sharing recipe! Fajitas are great for when mates come over or getting all the family together and sharing stuff on the table. The perfect midweek meal, this chicken fajita recipe can be served with yogurt, soured cream, grated cheddar or corn salsa. Simply delightful and a great way to use up leftover roast chicken, too.

1.Preheat the oven to 220°C, fan 200°C, gas 7. Mix the yogurt and garlic together and set aside. Put the baguettes on a baking tray and bake in the oven for 8-10 minutes.    2.Meanwhile, heat the oil in a large non-stick frying pan. Add the chicken and nearly all the spice blend (reserve a little for serving) and stir-fry over a high heat for 4-5 minutes until browned and cooked through. Remove with a slotted spoon and set aside.   3.  Add the onion and peppers to the pan and stir-fry over a high heat for 6-7 minutes until the peppers are tender and any liquid has evaporated. Return the chicken to the pan, along with half the kidney beans, and stir-fry with the peppers and onion for 1-2 minutes until piping hot. 4.Cut the hot baguettes in half lengthways. Pile the hot chicken and pepper mix on top of the baguette slices. Drizzle over some of the garlic yogurt and sprinkle with the remaining spice blend. Toss together the lettuce, avocado and remaining kidney beans. Serve with the remaining garlic yogurt on the side.

Serves: 4 Ingredients •100g low fat yogurt •1 clove of garlic, chopped •300g pack baguettes •1 tbsp vegetable oil •400g pack mini fillets British chicken, larger pieces halved lengthways •1 tbsp Mexican spice blend •1 onion, chopped •375g mixed peppers, sliced •400g tin red kidney beans drained and rinsed •1 head of gem lettuce, washed and chopped •1 ripe avocado, peeled and sliced

Prawn Cocktail Looking for something light and succulant? Enjoy a taste of the exotic with this delightfully quick and easy prawn cocktail recipe. The truth is that properly made, with little kick of the spicy Tabasco and juicy prawns, it is the perfect way to start a summer’s lunch. If it could leave its 70s baggage behind, it could get on with being what it is – a thoroughly delicious little salad, that can be used both as lucnh and dinner. 1.In a bowl, mix together the mayonnaise, ketchup, tomato purée, Tabasco, salad cream and lemon juice until well combined. 2.Mix the prawns together with the sauce, reserving four prawns for garnish. 3.To serve, spoon the prawn cocktail mixture over in each glass. Garnish the glass by hooking the left prawns over the rim with some lemon wedge on top or side and some mint.

Serves: 4 Ingredients •4 tbsp mayonnaise •2 tbsp tomato ketchup •1 tbsp tomato purée •dash Tabasco sauce •1 tbsp salad cream •1 tbsp lemon juice •500g cooked prawns

Roasted Pork Sausage With Crispy Potatoes This comforting sausage, potato and sticky sweet red onion bake recipe makes for a fantastic weekend lunch. It tastes amazing and it is a great dish if you have small budge. Who said, you can’t eat tasty meals on low budget. If you don’t believe me, you should try it for yourself and be amazed with some of the divine flavours the meal has. 1.Preheat the oven to 200°C/fan180°C/gas 6. Place the sausages in a roasting tin with a drizzle of oil, and brown in a hot oven for 10 minutes. 2. Meanwhile, wash the potatoes and put them in a big bowl with the red onions, garlic, rosemary and sage leaves. Season well with salt, pepper and bake for 25-30 minutes until everything is cooked. 3. You can serve the roast with green salad of your liking on the side.

Serves: 3 Ingredients •6 pork sausages •500g baby new potatoes, halved •1 red onions, cut into wedges •8-10 fresh sage leaves •3 tbsp olive oil, to marinate •4-6 cloves garlic •1 rosemary stroke, to marinate •1 tbsp black pepper •1 tbsp salt

Asian – Style Chicken Noodle Broth A hearty warming chicken noodle broth recipe that’s just about perfect for a chilly days. I always like to have some broth on some of those dull, rainy and cold days. This aromatic chicken broth will warm you up on a winter’s afternoon or evening as it contains garlic, which is particularly good for colds, too. Also, this soup is a herby, spicy mix of Asian flavours, a delightfully balanced meal. 1.Put the chicken, ginger and garlic in a large pan and pour over 1.2 liters of cold water. Bring to the boil, then reduce to a simmer and cook for 10 minutes until the chicken is tender. Remove the chicken with a slotted spoon and roughly shred into bite-size pieces. 2. Skim off any froth from the surface of the cooking liquid and return the chicken to the pan with the baby corn, mange tout and spring onions. Roughly chop the coriander stalks (reserve the leaves to serve) and add to the pan. Simmer for 2-3 minutes, and then add the noodles, soy sauce and sesame oil. Simmer for further 2-3 minutes until the veg is tender and the noodles are piping hot. 3.Serve with the sliced radishes and reserved coriander leaves on the side or add on top of the soup.

Serves: 4 Ingredients •460g pack Chicken breast fillets •Piece of root ginger, peeled and thinly sliced •1 clove of garlic, finely chopped •2x 200g baby corn and mange tout, sliced •6 spring onions, trimmed and finely sliced •½ fresh coriander, washed •300g pack rice noodles •2tbsp reduced salt soy sauce •1tbsp sesame oil •100g pack of radishes, washed, trimmed and finely sliced

Sherry-Glazed Chorizo And Chickpeas Think you don’t have time cook a decent meal? Think again! Make this easy Spanish dish of sherry-glazed chorizo and chickpeas and treat yourself to some hearty food. When I am on a rush and don’t have much time to cook, this meal has always has been one of my first choices. It is simple,very easy to make and it doesn’t invlove too much cooking. So next time you are in a rush, fire up the pan and cook yourself this marvelous cherizo dish! 1.Heat the olive oil in a pan over a medium-high heat, and then add the sliced chorizo. 2.Fry for 10 minutes until crisp, then pour in 50ml medium-dry sherry and bubble until the chorizo has a sticky, sweet glaze. 3.Add the chickpeas, along with another splash of sherry.

Serves: 4 Ingredients •1 tbsp olive oil •125g sliced chorizo •50ml medium-dry sherry •400g can chickpeas, drained and rinsed

4.Simmer for 5 minutes, then toss with a handful of chopped fresh thyme and season with salt and pepper to serve.

Southern Fried Chicken Strips If you are fed up having the same old chicken recipe, you should try this southern style fried chicken. Home-made chicken strips are a real treat midweek and you can feed four hungry mouths for less than a tenner. If you have children in the household, it will be fun to engage them and try to cook together. Kids love to get their hand dirty, so let them mix batter for the chicken and make some food memories if your own. I remember when mum and I use to make this course together and it was messy but damn delicious. 1.Preheat deep fat fryer to 170 degrees Celsius. Measure out and mix all the dry spices and herbs into a small bowl and mix thoroughly.Measure the flour into a large dish and thoroughly mix the spice mix through it. 2.Assemble 3 dishes left to right for the dredging process. The egg mix first, then the flour and spice mix and then lightly floured plate to place the battered strips on. Dip each strip in the egg wash, flour mix and then repeat for a crispy batter. 3.Deep-fry the strips in batches for 7 or 8 minutes until cooked through. Serve with lemon wedges and yogurt dip on side or with fries, salad and coleslaw. Enjoy!

Serves: 6 Ingredients •1 tbsp thyme •1 tbsp salt •1 tbsp oregano •1 tbsp paprika •1 tbsp ground ginger •1 tbsp garlic salt •1 tbsp dry mustard powder •1 tbsp black pepper •1 tbsp celery salt •260g all-purpose flour •3 eggs mixed with little milk •4 chicken breasts, chopped into strips

r e n D in Is d e v r Se

t i e Ta k Or t i e v a e L

Beef Steak,Potato Wedges And Salsa Verde Here is some hearty food to look forward to when you get home from work. Load up on a classic with this simple but tasty dinner, the juicy beef steak is complemented beautifully with this easy salsa verde and simple chunky crispy potato wedges. Beef-lovers out there will love this melt-in-your-mouth steak with this sweet and sour coating. The sweetness of the honey and some of the sourness of the vinegar and mustart is just outstadning. There are so many flavours that hit you, it is so delicious. 1.Mix together the vinegar, stock, garlic, mustard, honey and olive oil in a large shallow bowl, then grind in some black pepper, but no salt. Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hr, or preferably overnight. 2.Heat oven to 200C/180C fan/gas 6. Toss the potatoes in a large bowl with the oil and peppercorns. Spread out on 2 greased baking sheets and bake for 30 until the potatoes are golden and crisp. Remove and leave to go cool. 3.For Salsa-Verde pick and roughly chop the herb leaves in the center of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine. 4.Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right. 5.Heat oven to 220C/200C fan/ gas 7, with a baking tray inside to warm up for the steaks. Unwrap the steaks and brush both sides with oil. Press onto the hot tray and bake for 15-25 minutes, turning after 10 minutes and testing until hot, to give you medium-rare steak. Serve with the wedges and the salsa verde on the side.

Serves: 2 Ingredients •2 tbsp balsamic vinegar •2 tsp concentrated liquid beef stock •2 garlic cloves, finely grated •1 tbsp wholegrain mustard •1 tbsp clear honey •2 tbsp olive oil, plus extra for brushing •2 steaks, about 5cm thick Salsa Verde •bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint •1 clove garlic, peeled •2 tbsp capers,drained •3 cornichons •2-3 anchovy fillets, finely sliced •1 tbsp French mustard •4 tbsp extra virgin olive oil •sea salt & ground black pepper

Chicken Tagine This Moroccan-style tagine recipe is a one pot wonder, infused with exotic spices and easily cooked on the hob. If you are looking for something quick, simple and doesn’t involve too much, save time and effort with this simple chicken tagine recipe. Whenever, I have a busy and a long day, this meal is perfect to end the day with, a succulent chicken and fluffy bulgur on side, you just can’t go wrong. So give it a try and see for yourself. 1.Pat the chicken pieces dry. Place them in a large bowl and sprinkle with the spices. Roll up your sleeves and use your hands to make sure the meat is well coated. Set a side for an hour. 2. When ready to cook the chicken, pour a few glugs of olive oil into a large, heavy-bottomed pan. Heat the oil on a medium heat and add the chicken pieces. Brown gently, adding a little salt. Then lower the heat, add the garlic and onions, cover the pan and let all gently cook together for 15 minutes. 3. Now open the lid and turn the chicken pieces over. Add the preserved lemon rind and water. Bring to a simmer, then take the heat down to a low setting again, cover the pan and cook for about 30 minutes, until the chicken is tender and cooked all the way through. 4. Once cooked, stir in the some of the dried parsley and serve with nice plain bulgur or rice and bowl of yogurt on the side.

Serves: 6-8 Ingredients •1.8kg chicken thighs and legs •2 tbsp paprika •1 tbsp ground cumin •1 tbsp ground ginger •1 tbsp ground turmeric •1 tbsp ground cinnamon •½ tbsp ground black pepper •Olive oil •A pinch of salt •4 cloves of garlic •1 onion, finely chopped •120ml water •3 tbsp dried parsley •Thin slices of rind cut from preserved lemon

Chilli Prawn Stir-fry Really quick and easy to make, this delicious stir-fry contains succulent prawns and a spicy kick of chilli that’ll warm you up on a cold winter’s day. The combination of the ingredients make an incredible flauvarsome dish, especially the tangy and sour taste of the lime goes really well wth the prawns 1.Heat half the oil in a non-stick wok or large frying pan. Add the chilli, ginger, garlic and prawns and stir-fry over a high heat for 5 minutes until the prawns are no longer frozen. Remove the prawns from the pan with a slotted spoon and set aside. 2.Add the remaining oil to the pan, then add the frozen stir-fry vegetables and stir-fry over a high heat for 3 minutes until just tender and most of the liquid has evaporated. 3.Meanwhile, heat some oil in a frying pan, add the rice, stir well and add the water and bring to the boil. Cook the rice to the packet instructions. 4.Return the prawns to the pan, add the fish sauce, lime zest and juice, and coriander. Stir-fry over a high heat for a further 2 minutes. Divide the rice between four warmed plates and top with the stirfry.

Serves: 4 Ingredients •1 tbsp sesame oil •1 tsp chilli, chopped •2 tsp ginger, chopped •1 clove garlic, chopped •250g prawns •Mix vegetables of your choice •400g white long grain rice •1tbsp reduce salt soy sauce •zest and juice of 1 lime •2 tbsp coriander, chopped

Mushroom Soup This vegetarian mushroom soup recipe is one big embrace in a bowl, perfect for a holiday dinner party. If your dinner routine has got into a bit of a rut, add some variety and a dash of colour with this cool, refreshing summer soup recipe.Also, this flavourful recipe goes down a treat on a chilly evenings. 1.Heat the oil in a large deep pan over a medium heat and fry the half of the mushrooms for 5-6 minutes until tender. Remove with slotted spoon and set aside. 2.Add the crushed garlic to the pan with the shallots, leek and potato. Cover and cook gently for 5 minutes, stirring occasionally. Add the rest of the mushrooms, the stock and most of the thyme and bring to the boil. Reduce the heat and simmer for 8-10 minutes until the potato is tender. 3.Use a hand blender to puree the soup. 4.Serve the soup topped with some of the fried mushrooms and rest of the thyme on top, with some croutons on the side. You can use bought or homemade.

Serves: 4 Ingredients •2 x 250g packs of chestnut mushrooms, sliced •2 cloves of garlic, crushed •2 shallots, finely chopped •1tbsp Olive oil •1 large leek, washed, trimmed and chopped •1 large potato, peeled and diced •750ml vegetable stock made with stock cube •few springs of fresh thyme, chopped

Auntie’s Sticky Pork Ribs Aunty’s sticky pork rib recipe is comfort food at its finest.Every time I visit her she always offers something to eat. When I tried her pork ribs,the first thing I asked her was the recipe. These ribs are to die for,the meat literally melts in your mouth. So don’t worry about getting messy, these spicy, sweet ribs are best enjoyed when eaten with your fingers! 1.Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce. 2.Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Add some whole garlic to add some aroma. Cover with foil and bake for 35 minutes. 3.Remove foil from tray and bake the ribs for a further 45-60 minutes, turning them a couple of times, until sticky and almost all of the sauce has disappeared. Chop the chili and add them to the roasting tin and cook them for 5 minutes until soften and absorbed the juices from the pork ribs.

Serves: 6 Ingredients •500g carton passata •4 garlic cloves, crushed •1 chili, chopped •2 tbsp reduced-salt soy sauce •1 tbsp Worcestershire sauce •1kg small, lean pork ribs •3 tbsp honey

4.Serve with the some of the chili and pour some of the left over juices on top.

Tomato and Leafy Summer Pasta A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates.With sweet cherry tomatoes and tons of fragrant herbs, this pasta really is a taste of summer. Pesto and pasta are a classic combo. This colourful and summery dish is a one-pot recipe, it’s so easy and quick to do. It’s a fantastic dinnerr or lunch option. 1.Pour some boiling water from the kettle into a pan over the heat and add the pasta and some salt. Place a large metal or earthenware bowl on top of the pan. Put the butter, balsamic vinegar and the chopped herbs in the bowl and warm until the butter has melted. Now squeeze in the tomatoes, season with salt and pepper, then remove the bowl from the pan and put to one side. Give the pasta a stir. 2. With clean hands, really scrunch the tomatoes and all the flavours in the bowl. Have a little taste and decide whether they need more seasoning or vinegar. 3. When the pasta is cooked according to the packet instructions, drain in a colander, reserving some of the cooking water. Tip the past into the bowl with the tomatoes and stir the sauce into the pasta. Add some pesto sauce to add more flauvour and also loosen the sauce a bit with some of the oils in the pesto. Sprinkle some fresh leaves on top and serve.

Serves: 4 Ingredients •500g Penne pasta •75g butter, cubed •2 tbsp balsamic vinegar •bunch of mixed fresh herbs and salad leaves •600g cherry tomatoes, chopped •sea salt •fresh ground black pepper •green pesto sauce

Crispy Pork With Coriander Rice This pork and rice recipe is cheap, quick, tasty and perfect for busy midweek evenings. Ever find yourself craving crispy fried chicken or pork, or anything deep-fried, battered? Try these fried pork strips next time when the craving for easy, crispy fried food hits. They will definitely hit the spot! When you make them at home you will have more control of what you put in your cooking and instead of feeling bad about what you eat, you will fill better since you know the ingredients. 1.Cook the rice in a medium pan of boiling salted water for 15 minutes or until tender. Drain well. 2.Meanwhile, mix the seasoned flour and five-spice in a shallow dish. Put the beaten eggs in one small bowl and the panko in another. Toss the pork strips in the flour mix, then dip them in the egg, then the panko. 3.Heat the oil in a frying pan, then add the coated pork and fry over a medium heat for 2-3 minutes on each side until golden and crisp. Don’t let the oil get too hot – the pork needs to be cooked in the middle before the breadcrumbs turn too dark. 4.Toss the coriander and spring onions through the drained rice. In a small bowl or jug, mix the rice wine vinegar with the soy sauce, then add the chilli. Serve the rice in bowls, topped with the crispy pork strips and sprinkle some coriander on top.

Serves: 4 Ingredients •250g mix of white long grain and wild rice •5 tbsp plain flour, seasoned •1 heaped tbsp Chinese five-spice •2 medium free-range eggs, beaten •100g panko breadcrumbs •500g pork shoulder or leg steaks, cut into 1cm strips •100ml groundnut or vegetable oil •Large handful of fresh coriander •4 spring onions, sliced •2 tbsp rice wine vinegar •2 tbsp soy sauce

Turkey Noodle Broth Enjoy comforting turkey noodle broth full of tender rice noodles, fresh veggies, and tender shredded turkey. Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. It’s healthy, cheap and quick, this broth is a great way to use up leftover turkey or chicken. 1.Pour the stock into a pan and add the turkey, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks. 2.Return the turkey to the stock with the noodles, pak choi, broccoli and the soy sauce. Simmer for 3-4 minutes until the noodles are tender. Ladle into two bowls and scatter over with some herbs and chilli shreds on top. Serve with extra soy sauce for sprinkling.

Serves: 2 Ingredients •900ml chicken or vegetable stock •175g skinless turkey breast •1 tbsp chopped fresh root ginger •1 garlic clove, finely chopped •50g rice or wheat noodles •1 Pak Choi, cut into 4 •100g sprouting broccoli •2 tbsp soy sauce, plus extra for serving •Mint or basil leaves and a little shredded chilli

Turkish –Style Lamb Pitta Pizzas This flatbread topped with spicy lamb mince is Turkey’s take on pizza. it’s topped with spinach or pomegranate seeds and pine nuts,simply delicious. So why don’t you make pizzas the easy way! Use the ready made wholegrain pitta breads and with the succulent lamb and top them up with full of bold flavours. This is one of my favourite meals. It is so easy and simple to make. The combination of the sweetness of the pomegranate seeds and the sauvary tasty of the lamb is just mind blowing. So what are you waiting for, pick a pen and paper write down the ingredients and treat yourself to an amazing dinner. 1.Heat the olive oil in a lidded frying pan over a medium heat. Add the onions and fry for 5 minutes until softened. Add the minced lamb and cook for 6-8 minutes until well browned, stirring to break up any lumps. Stir the herbs and spices and cook for another 1-2 minutes until aromatic and cooked well. 2. Add the spinach and pine nuts to the lamb mixture and mix well. Cover with the lid and cook for 2 minutes until the spinach has just wilted and the mince is cooked through. 3. Meanwhile, you can warm up your pitta breads in the oven for 3-4 minutes and make them crispy. Once the breads are done, mix the lamb well and spoon the mince mixture on top of the hot pittas. 4. Scatter over the pomegranate seeds and serve with the fat free Greek yogurt, a sprinkle of extra paprika, and salad on side.

Serves: 4 Ingredients •4 wholegrain pitta breads •1tbsp olive oil •1 small onion, finely chopped •500g pack lean lamb mince •2 tsp ground cumin •1 tsp paprika •260g bag baby spinach •2tbsp toasted pine nuts •50g pomegranate seeds •Fat free Greek style yogurt, to serve •2x120g bags baby leaf sweet bistro salad, to serve

A d e c n Ba l a s I t D ie n i e t a l o c C ho s d n a h h t bo

S a ve m o o r S ome fo r t r e s s De

Cinnamon Swirls No need to visit a coffee shop to enjoy these artisan styled pastries. This recipe surely will impress your family and friends. The perfect accompaniment to a warming cup of coffee on a rainy afternoon. This classic cinnamon recipe uses home-made Danish pastry dough, though you can buy puff pastry if you’re short of time. These fragrant cinnamon swirls, with the sweet smell and warm taste of cinnamon, are very tempting and moreish. Give it a go, and see it for yourself, you will be surprised with the amazing flavours. You can make your own version of the recipe by adding some other ingredients like raisins! 1.Preheat the oven to 200°C/fan180°C/gas 6. On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm. 2.Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Roll the rectangle from the short side to make a sausage. Chill for 10 minutes until completely firm. Allow the pastry to chill completely once it has been rolled into a sausage shape – this will make it much easier to cut into rounds. 3.Then, with a serrated knife, cut into 16 x 1.5cm slices. Lay flat-side down on a baking sheet and press them slightly so they spread out a little. Chill for 20 minutes.

Serves: 4-6 Ingredients •Plain flour, for dusting •1 quantity home-made puff pastry •75g unsalted butter, softened •75g golden caster sugar, plus extra for sprinkling •2 tsp ground cinnamon •1 medium free-range egg, beaten with 2 tbsp milk

4.Brush with the egg mixture. Sprinkle with sugar and bake for 18-20 minutes until golden. Serve warm, sprinkled with sugar.

Honey-Nut Bananas These sticky, sweet bananas are amazing on their own or with pancakes. Whenever, I am craving something really sweet this is recipe is perfect. The natural sweetness of the banana and the honey works really well. Once you add the toasted pecan nuts on top it hits the spot. You have a great combination of flavours and texture. The softness of the bananas and the crunchy nuts works a treat. Another thing I love about this recipe is quick and simple to make. 1.Melt butter with honey in a heavy-based frying pan and cook until just beginning to brown. 2.Place the bananas in the pan. Cook for 3-4 minutes, turning occasionally, until caramelised.  3.Add a good splash of rum to the pan and allow to evaporate, then sprinkle with chopped pecans and serve. Delicious!

Serves: 4 Ingredients •40g butter •3-4 tbsp honey •4 bananas, sliced half lengthways •A good splash of rum •Chopped pecans, chopped

Madeleines With Hot Caramel Toffee Sauce This recipe for madeleines with hot rum toffee sauce is best eaten warm from the oven with a cup of tea or coffee. This classic French madeleine recipe is light-asa-feather. Served with the hot caramel sauce, they work wonderfully as a dinner party dessert. 1. Heat the oven to 200°C/fan 180°C/gas 6. Lightly brush the madeleine moulds with a little melted butter, dust very lightly with flour, then tap out the excess. Set aside. 2. Whisk the eggs and sugar together in a large bowl until frothy and light. Whisk in all the madeleine ingredients,then leave to stand for 20 minutes. After spoon into the moulds. 3. Bake for 8-9 minutes or until the cakes feel springy and light to the touch and are golden. Remove from the oven and immediately tip out on to a wire rack. While the madeleines are cooling, make the sauce. 4. Heat the sugar very gently in a heavy-based frying pan without stirring until it has dissolved and turns a rich red-brown colour. Immediately add the butter

Serves: 6 Ingredients •100g unsalted butter, melted and cooled, plus extra for greasing •100g plain flour, plus extra for dusting •2 medium free-range eggs •100g golden caster sugar •Zest of 1 lemon •3/4 tsp baking powder •150g cherries, stoned, very finely chopped, patted dry with kitchen paper For the hot rum toffee sauce  •100g caster sugar  •25g unsalted butter •Good splash of rum 75ml •Double cream, at room temperature  •Good pinch of sea salt

Grandma’s Double Chocolate Chip Cookies This is the famous cookie recipe of grandma that she uses to bake cookies for her family and friends. Everytime is a treat to have them. I am very happy that she passed the recipe to mum so she can treat her own family and friends once in a while. I still remember when mum use to bake these cookies for me every friday afternoon. Even now when she makes them it reminds of my childhood memories. These delicious cookies are almost cakes, with a lovely soft texture that melts in your mouth,adults and children will be coming back for more! 1.Preheat the oven to 170°C/gas mark 3/325ºF. Melt the 125g / 4oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water. Put the flour, cocoa, bicarbonate of soda and salt into a bowl. 2.Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together. 3.Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips. 4.Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them. 5Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

Serves: 4-6 Ingredients •125 grams dark chocolate (minimum 70% cocoa solids) •150 grams plain flour •30 grams cocoa powder (sieved) •1 teaspoon bicarbonate of soda •½ tsp salt •125 grams soft unsalted butter •75 grams soft light brown sugar •50 grams white sugar •1 teaspoon vanilla extract •1 large egg •350 grams dark chocolate chips

6Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Sweet Palmiers Elegant puff pastry palmiers are one of my all-time favorite cookies. So crispy! Plus it feels so fancy to set them on a tray for a spot of afternoon tea. They are super easy to make. I use store-bought puff pastry to make the palmiers. If you’re feeling adventurous and want to try your hand at making your own puff pastry, by all means go for it! Palmiers are also a wonderfully versatile cookies. You can make them with anything from a dusting of sugar to a spread of summer jam. 1.Unwrap the puff pastry and lay it on a clean work surface. Cover to prevent the dough from drying out and let it thaw until completely pliable but still cool. It’s very important that the dough be completely thawed before using. Most pre-made puff pastry comes in sheets that are folded like a business letter. Don’t try to unfold the sheets straight from the freezer or the pastry will break along the folds. Instead, let them thaw overnight in the fridge or on the counter for about 30 minutes. 2.Sprinkle the sugar and cinnamon over the dough in a single thick coating. Run a rolling pin over the pastry to press the sugar into the dough and help it adhere. Tightly roll both sides of the pastry inward so they meet in the middle. Wrap the rolled log in plastic wrap and refrigerate 20-30 minutes.

Serves: 8-10 Ingredients •1 sheet frozen puff pastry •Roughly 1/4 cup granulated, demerara, or brown sugar •1 tbsp unsalted butter, melted •1 tbsp ground cinnamon

3.Pre-heat the oven to 425°F. Place a rack in the middle position. Use a serrated knife to slice the roll into cookies roughly 1/3 - 1/2 inch thick. Arrange the cookies on a parchment-lined baking sheet, allowing 2 inches of expansion room between each one. Flatten each cookie slightly using the bottom of a cup. Brush each cookie with melted butter and sprinkle a little more sugar over the tops. 4.Bake for 18-20 minutes, until golden brown. Allow cooling 10 minutes on the cookie sheet and then transferring to a wire rack to finish cooling. Cookies will be crispy and delicious.

Pimm’s Jam Tarts If you’re looking for a tart with a difference this is it. Give your homemade jam tarts a cheeky twist with a dash of Pimm’s. This sweet and simple Pimm’s strawberry tart only takes 15 mins to prepare and is left to set in the fridge before serving. A delicious strawberry jelly infused with Pimm’s makes this tart a naughty but nice dessert for special occasions or weekend treats. You can make your own pastry case if you wish but you can use a ready-made pastry case to speed up the process. This recipe is so easy and a great option to a dinner party or afternoon tea. 1.Sift the flour into a mixing bowl and stir in the almonds and orange zest. Using your fingertips, rub the butter into the dry ingredients then add enough cold water to mix to a soft pliable dough. 2.Wrap the dough in baking parchment and chill for 20 minutes. Heat the oven to 180°C/160°C fan/Gas 4. 3.Roll out the pastry on a lightly floured surface and use a pastry cutter to stamp out 16 rounds. Press them into 2 x 9-hole bun tins.

Serves: 12-14 Ingredients •225g plain flour •50g ground almonds •1 orange, zest only, finely grated •125g butter •300g strawberry jam •3 tbsp Pimm’s

4.Mix together the jam and Pimm’s then divide between the pastry cases. Cook for 20 minutes. Allow to cool on a wire rack. To serve, top each tart with half a fresh strawberry, an orange slice and a mint sprig.

Sponge Cake With Chocolate Custard Sauce This chocolate sponge with chocolate custard recipe brings back memories of that rare school dinner treat. Here, the classic dessert is back and better than ever.You can enjoy this gorgeous chocolate sponge cake with the chocolate custarts or other sauces of your choice, but chocolate is my favourite.This is a an ultimate after dinner dessert, which I am always looking forward to dig in and indulge myself once in a while. Like I say, I balanced diet is chocolate on both hands! So treat yourself once in a while. 1.Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a square 20cm cake or brownie tin. 2.Beat the butter with an electric hand mixer or in a stand mixer until soft, then add the sugars and beat for 5 minutes until light and fluffy. 3.Gradually add the eggs, beating well after each addition. Sift over the flour, baking powder and cocoa, then carefully fold through the mix along with the grated chocolate. 4.Add the vanilla extract and enough of the warm milk to create a smooth mixture with a dropping consistency. Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. 5.Meanwhile make the custard. Heat the milk and cream together until almost boiling. Whisk the egg yolks in a bowl with the sugar, cocoa and cornflour, then pour the hot milk and cream over the top. Whisk well, then return to a clean pan.

Serves: 8 Ingredients •250g unsalted butter at room temperature, plus extra for greasing •200g golden caster sugar •50g soft dark brown sugar •4 medium free-range eggs, beaten •250g self-raising flour •1 tsp baking powder •2 tbsp dark cocoa powder •50g dark chocolate, grated •1 tsp vanilla extract •125ml whole milk, warm For the chocolate custard •300ml whole milk •300ml double cream •4 large free-range egg yolks •3 tbsp golden caster sugar •3 tbsp cocoa powder •1 tsp cornflour

Warm Salted Caramel Sauce with Vanilla Ice Cream This simple vanilla ice cream is made even more indulgent with a salted caramel sauce. Salted Caramel Sauce is pretty darn delicious drizzled over just about any dessert. From ice cream and cakes to a dipping sauce for apples, pretzels and brownie bites, it’s addictive! This recipe is amazing for hot summer days. The warm sauce and the ice cream work really, they complement each other so well. Also, with the addition of the pecan nuts you get a nice crunch and nutty flavour. You can have other toppings but I am more of a nut person and I love foods that a good crunch.Next time, when you are craving something sweet on a hot afternoon, you know how to treat yourself with this quick and simple recipe. 1.Put the butter, brown sugar, golden syrup, vanilla and salt into a small saucepan and melt over a medium heat. Stir in the cream and bubble for 5 minutes until thickened slightly. 2.Scatter the caster sugar over the surface of a nonstick frying pan. Place over a medium heat and allow to melt (without stirring), shaking the pan until all the sugar has melted and turned golden brown. Sprinkle with a pinch of salt, add the pecans and toss in the caramel until coated. Tip onto a lightly oiled sheet of foil, leave to cool, then break into pieces. 3.To serve, place scoops of ice cream into 4 bowls, pour over the warm caramel sauce and scatter with the caramelised pecans.

Serves: 4 Ingredients •100g butter •75g soft light brown sugar •75g golden syrup •1 tsp vanilla extract •1 tsp coarse sea salt •300ml double cream •60g caster sugar •50g pecan halves, toasted •Vanilla ice cream, to serve

My Thank Yous I would like to thank all the people who helped me and supported me with the production of this cookbook and my final major project. Firstly, I would like to thank my tutor John Gulliver for helping and guiding me how I should approach the project, start in good time and research to produce a great outcome. Thank you for the advice, support and willingness that allowed me to pursue a photographic topic for which I am truly passionate about. Thank you for all the meetings and discussions we had over the final year and thank you for checking on me and making sure I am on the right path. Secondly, this journey would not have been possible without the support of my family. My heartfelt thanks go to my family, for encouraging me in all my pursuits, and for supporting me emotionally and financially. I feel very fortunate to have parents that believe in me and always support my ideas. To my dear mother, I am very grateful for inspiring me with her motherâ&#x20AC;&#x2122;s and her own cookery scrapbooks. Food and cooking is always been a large part of my life, I am delighted that I am following my passion towards food and producing something that I enjoy. Food photography is not only a career path for me, but also a lifestyle. Last but not least, to my close friend, Darren Woolway, thank you for listening; offering me advice, and supporting me through this entire process. A huge appreciation for your thoughts, phone calls, texts, E-mails and meetings, thank you for being there when ever I need a friend. The connection we have made through photography and working together over the past years has enriched my life and I look forward to continue our close friendship. Thank you !!! Iliyan Yanev

If you love food as much as I do and you have a hearty appetite for life, then I hope this book will inspire you to write, record, photograph and, of course, cook your own succulent course. So warm up the oven, pick a recipe and start cookingâ&#x20AC;Ś