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Requires: 4 tuna steaks (approx. 2.5cm thick), ¼ tsp ground ginger, ¼ tsp soy sauce, 2 tbsp Japanese panko breadcrumbs, 4 tbsp sesame seed, ½ tsp sea salt, Cracked black pepper, 2 tbsp oil, 275g (10oz) pak choi, separated into leaves, 100g (4oz) fresh or drained tinned lychees, 1 lime, 1 cup citrus juice, 2 cups light soy, 1 cup rice wine vinegar, 1/2 cup mirin, 1/4 cup sake, 1 piece Kelp/konbu, 1 cup bonito flakes

Requires: 200g cooked and chopped octopus, Cooking oil, Pickled ginger (benishoga), Chopped spring onion, 450ml water, 10cm square piece kelp (Konbu), 15g powered bonito flakes (Katsuo bushi), 200g flour, 2 eggs

Requires:400g purple sprouting broccoli, stalks trimmed and good leaves attached, 2 tbsp olive oil, 3 cloves garlic, finely chopped, 1 red chilli, chopped, 1 tsp fresh rosemary, chopped, 150ml cream, 5-6 anchovy fillets, salt and pepper

Requires:
750g/1½ lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
75g/2½oz butter
55ml/2fl oz milk
Salt and pepper
Method:
To make the parsnip and potato mash, place the parsnip and potato into a pan of boiling water and boil for 10 minutes, or until soft.  Add the butter, milk, salt and freshly ground black pepper and mash until smooth.

Requires: 6 lamb shanks, trimmed, 1 carrot, 1 onion, a few whole peppercorns, 2-3 cloves garlic, a bunch fresh thyme, a small bunch fresh rosemary, 1 bottle red wine, 1 small jar redcurrant jelly

Requires: 1kg/2¼lb purple sprouting broccoli, 1 medium sized fresh red chilli (not too hot), 2 cloves garlic, 1 small tin of anchovy fillets in olive oil, good quality olive oil, 350g/12oz dry pasta oriecchiette
parmesan or hard pecorino cheese to grate, salt and pepper

Requires: 1 sheep’s stomach, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water, heart and lungs of one lamb, 450g/1lb beef or lamb trimmings, fat and lean, 2 onions, finely chopped, 225g/8oz oatmeal, 1 tbsp salt, 1 tsp ground black pepper, 1 tsp ground dried coriander, 1 tsp mace, 1 tsp nutmeg, water, enough to cook the haggis, stock from lungs and trimmings

Requires: 500g venison and wild boar cut into 4cm chunks, 2 tbsp flour, 1 - 2 tbsp olive oil, 2 onions, roughly chopped, 2 carrots, roughly chopped, 1 stick of celery roughly chopped, 3 garlic cloves, crushed, 1 tbl spoon of tomato concentrate, I tin of Italian peeled tomatoes, 85g pancetta, cubed, 8 peeled shallots, 250g chestnut mushrooms, quartered, 25ml of scotch or brandy, 750ml red wine, 200ml venison or beef stock, 4 sprigs thyme, 2 sprigs rosemary, Small bunch of parsley, 50gms butter

Requires: 2.2 lb(1 Kilo) equal parts of minced pork and veal, 3/4lb(375g) rind less smoked bacon (keeping 6 slices aside chop the rest into lardons), 1 medium onion, finely chopped, 2 oz (50 g) fresh breadcrumbs, 2 level teaspoons dried sage , ½ lb (225g) prunes soaked overnight in 1 glass of white wine and 25ml of Armagnac, 1/2lb (225g) cooked chestnuts (one can buy these ready cooked vacuum packed), salt and freshly milled black pepper, 12 oz (350 g) ready-to-eat prunes, 5 fl oz (150 ml) Armagnac, 1 pint (570 ml) cold tea, 2 oz (50 g) granulated sugar, 1 goose with giblets, weighing 10-12 lb, Goose Giblets, 1 large carrot, onion, celery (cut into large chunks) and 1/2 head of garlic for Stock, 150 ml wine for the gravy, 500ml Vegetable stock

Requires: 500g dried black beans, 3 tablespoons vegetable oil, divided, 1kg boneless pork shoulder, cut into 5cm cubes, 2 smoked ham hocks (about 800g), 500g smoked pork ribs (if available, smoked bacon or pancetta is a good substitute), 4 cups water, 2 cups chopped onions, 1 tablespoon dried chilli flakes, 1 tablespoon tomato paste, 250g garlic sausage, chorizo or kielbasa, sliced 1/2″ thick, 1/2 cup chopped fresh parsley, Salt and pepper to taste