Matthew J Williams

onion, finely chopped (or one banana shallot) • garlic cloves, crushed • chilli flakes • tomato purée • vodka • single cream (or double cream) • penne or rigatoni pasta • grated parmesan • small handful of basil - a mix of chopped and whole leaves • pork sausages, cut into chunks • Brussels sprouts, chopped and shredded

olive oil • large onion, finely chopped • cooking chorizo • can chopped tomatoes (use either 1/2 or whole can, depending on how much stew you want) • cod fillets • butter beans, drained (from a 400g can) • parsley • salt • pepper • green herbs / italian herbs (from pack is fine)

Parmesan - Finely Grated • Chives • Garlic Clove • Parmesan • Cream Cheese • Eggs • Double Cream • Sea Salt - Fine • Gorgonzola • Cornflour • Black Pepper - Finely Cracked

garlic cloves • small brown onion, thinly sliced • red chilli pepper, thinly sliced • tomatoes (400g) • (heaped) tomato puree • Italian herbs • fresh cracked pepper • flaked salt • cooking chorizo sausage (200g) • linguine or spaghetti • Olive oil, for frying

mug of rice. Up to the top handle • Ratio of between 1.5x to 2x boiled water to rice • Salt to taste

Oil For frying. Use (cheap) olive oil for best flavor, but vegetable or canola will work well • Oil for the sauce. Use higher quality olive oil • a large white onion. For a rounded flavour, use a yellow or white onion • frozen peas. Use frozen peas for this recipe. They are frozen at their best so are often richer in vitamins and fresher • Fresh basil leaves. This gives a wonderful pesto like flavour to the pasta • pasta. Any short pasta will work well. Try fusilli, penne or shells • Parmesan cheese, grated • Salt and pepper, to season

olive oil • chestnut mushrooms, sliced • pork sausages • garlic cloves, crushed or grated • asparagus spears, hard end removed • small leek, sliced into discs • green beans (see step photos) • dried tarragon • small handful of fresh basil, roughly chopped • large eggs • soured cream • wholegrain mustard •

olive oil • large onion, finely chopped • cooking chorizo, chopped into small pieces • can chopped tomatoes • cod fillets (or basa, for a cheaper alternative) • can butter beans, drained • small pack parsley, roughly chopped

duck breasts, skin on • garlic clove, grated • fresh grated root ginger • soy sauce • honey • bag rocket & watercress salad • punnet cherry tomato, halved • spring onion, sliced diagonally • small baby potatoes • oregano • chilli flakes • crushed garlic

Salmon fillets • Thai green curry paste (approx 6 tablespoons), for the bake • Thai green curry paste, for the salmon rub • coconut milk • rice, washed and rinsed. (Any long grain will do. Avoid other types, as they will not absorb correctly. I usually use basmati.) • boiled water • mankrut lime leaves (or zest of one lime as a sub-optimal substitute) • lemon grass • spring onions, chopped • fish sauce • asparagus spears, roughly chopped into 1-2 inch lengths • Red chilli, spring onions & coriander to serve

aubergines • white miso • sesame oil • soy sauce • rice vinegar • maple syrup • hot water • chopped spring onions • sesame seeds

ready-made shortcrust pastry sheet (e.g. jus-rol) (or DIY) • large red kuri squash (mine was a 1.1kg squash) • large eggs • large egg yolk • double cream • salt • white sugar • dark brown sugar • cinnamon • ground ginger • ground nutmeg • ground cloves •

potatoes. I used maris pipers. But any starchy potato variety is good • double cream • whole milk • Dry herbs: parsley, thyme, sage • Sea salt flakes • Parmesan cheese (or grana padano), grated • Sea salt flakes • Fresh ground pepper • Parmesan cheese (or grana padano), grated. For serving • Vegetable oil that can reach a high temperature • fresh thyme

roasted red peppers. These are from a 16oz (450g) jar. Weight of 300g after draining • sun-dried tomatoes (approx 1/4 cup). From an oil-packed jar. 50g is the weight after draining and rinsing • medium-to-large cloves of garlic, peeled and quartered • sherry vinegar or red wine vinegar • smoked paprika • cayenne pepper • fine sea salt, to taste • almonds (approx 1/2 cup). Unsalted. Either raw, toasted, or roasted • extra-virgin olive oil

penne pasta • chicken breasts • olive oil • Chopped parsley, to serve • salt and pepper • olive oil • an onion, finely minced • garlic, finely minced • chicken stock • grated parmesan cheese • creme fraiche (or double cream if for a more indulgent version) • salt and pepper •

orzo • smoked mackerel (or equivalent of one filet per person). Skin off or on – up to you! • feta, crumbled • beetroot, cubed • wild rocket, or any baby leaf salad • olive oil • fresh cracked pepper • walnuts, slightly crushed by hand (optional)

pork sausage meat (I bought some butcher-made sausages and broke apart the meat) • olive oil • onion, finely chopped • celery, chopped • fennel seeds, roughly ground in a pestle and mortar • fresh rosemary, leaves finely chopped • chilli flakes • large garlic clove, grated • dry white wine • double cream • chicken stock • salt •

butter • large onion, sliced • large red cabbage, quartered, cored and thinly sliced • port • orange, juiced and zested • large cinnamon stick • ground cloves • light brown soft sugar • pitted prunes, roughly chopped

long pasta (e.g. spaghetti) • Greek yogurt • rocket • basil • almonds • Parmesan cheese (grated) • lemon juice • salt • pepper • parmesan shavings (to serve)

padron peppers • extra virgin olive oil • sea salt flakes