Mushroom gratin

Smoked salmon and cream cheese Scotch eggs Sali boti (Parsi braised lamb) Kale braised in ham stock with cream and brown sugar Spinach and ricotta lasagne 250g pack fresh lasagne sheets125g mozzarella, sliced30g parmesan or vegetarian alternative, grated For the tomato sauce Glug olive oil1 onion, finely chopped2 garlic cloves, crushed150ml red wine2 x 400g tins chopped tomatoes1 tsp sugar2 tbsp vegetarian Worcester sauce (we like Biona, from Holland & Barrett and Ocado)2 tbsp tomato puréeBunch fresh basil, chopped For the spinach and ricotta sauce 375g spinachKnob of butter500g ricotta250g mascarpone4 medium free-range egg yolks Grated zest 1 lemonPinch freshly grated nutmeg40g parmesan or vegetarian alternative, grated You’ll also need… 2 litre baking dish

Classic braise of flageolets, celery and wine Tandoori-style chicken For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney small handful of mint leaves, choppedhandufl of coriander leaves and stalks, chopped½–1 Indian green finger chilli, stalk removed2 tsp sugar1 tsp lemon juice, or to taste150g plain yogurt1⁄3 tsp roast and ground cumin seedssalt

Goan Prawn Curry with coconut, chilli and coriander  Salmon and broccoli bowl  Pasta with broad-bean pesto Sexy Fish Hot & Sour Prawns with New Potatoes Sirloin steak with wasabi mayonnaise recipe INGREDIENTS 1 large sirloin steak 2 tbsp wasabi peas 1 tsp nanami togarashi (Japanese chilli and spice mix) 2 tsp wasabi paste the juice of ½ a lime 5 tbsp mayonnaise 1 pack baby pak choi, each halved, five of the leaves reserved for garnish 1 red chilli, sliced 3 tbsp hibachi sauce (Japanese steak sauce) METHOD Using a pestle and mortar roughly crush the wasabi peas. Dust the steak with the spice mix and set aside. Stir the wasabi paste and lime juice into the mayonnaise and place in a bowl, ready to serve. Heat a frying pan over a high heat and brush the steak with a little oil. Arrange the pak choi leaves on a plate. Serve with the wasabi mayonnaise and a sprinkling of the crushed wasabi peas. Fillet of beef with cabbage and bacon Roast beef with Yorkshire pudding Sirloin steak with wasabi mayonnaise recipe Total time: 10 minutes

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

Sally Clarke's open cep thyme omelette receipe