Pear Ketchup

3 Bartlett pears, peeled, cored and diced 1 medium onion, diced 1 cup apple cider salt and pepper 2 tbsp apple cider vinegar

1. In a medium pot, saute the onions until translucent. Add the pears, season with salt and pepper. Add the cider and bring to a boil. 2. Lower the temperature and simmer for 1 hour. 3. Using an immersion blender, puree the pear mixture. Add the cider vinegar and stir to combine. Chicken Sliders

ground extra lean chicken 1 egg semolina flour salt and pepper onion powder dried thyme slider buns brie cheese pear ketchup lettuce

1. In a large bowl, mix ground chicken, egg, flour, and spices until well combined. Shape into small burgers (they will be very sticky) 2. Cook on a hot grill until 7 minutes a side. 3. Place in slider buns and top with cheese, ketchup and lettuce. (you know, make a burger)

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours. TO START: Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large saucepan with a lid and a large frying pan on a medium heat. Put 4 small glasses in the freezer for the dessert. Put the standard blade attachment into the food processor. MASH: Wash the sweet potatoes, trim off any gnarly bits, then stab them a few times with a knife. Put in a large microwave-safe bowl, halve one of the limes and add to the bowl, then cover with a double layer of clingfilm and microwave on full power for 12 minutes, or until cooked through. GREENS: De-seed and finely chop the chilli, adding half to a large serving bowl and setting the rest aside. Crush the unpeeled clove of garlic into the bowl and add 2tbsp of soy sauce and 4-6tbsp of extra virgin olive oil. Squeeze in the juice of 1 lime and add a splash of sesame oil. Mix, taste and tweak with the soy sauce if needed. Trim the asparagus stalks. Quarter the head of the broccoli lengthways from the head to the base of the stalk.

SEA BASS: Put the pancetta into the frying pan with a drizzle of olive oil. Keep an eye on it, turning when crispy. SEA BASS: By now the pancetta should be golden so remove it to a plate, leaving the fat in the pan. Add the fish to the pan, skin side down. Shake the pan and use a spatula to press the fillets flat for a few seconds. Pound 1tsp of fennel seeds in a pestle and mortar and scatter over the fish from a height with a pinch of salt and pepper. Finely grate over the zest of 1 lemon, then cut the lemon into quarters and set aside. MASH: Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from a lime and the reserved chopped chilli. Chop and mix everything together on the board. GREENS: Fill the large saucepan with boiling water and add a large pinch of salt. Add the broccoli and asparagus, making sure they are completely submerged. Put the lid on and turn the heat to high. SEA BASS: Check the fish - once the skin is golden and crispy, turn the heat down to low - but have confidence to let the skin become good and crispy before reducing the heat. MASH: Get the sweet potatoes out of the microwave and check they are cooked through, then use tongs to squeeze over the juice from the hot lime halves and discard them. Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed. SEA BASS: Take the pan of fish off the heat and flip the fillets over so they gently finish cooking on the flesh side. Return the pancetta to the pan to warm through, then serve the fish and pancetta on top of the board of mash. Pop the lemon wedges on the side for squeezing and sprinkle over the reserved coriander. Take to the table. GREENS: Drain the broccoli and asparagus in a colander, then tip into the serving bowl with the dressing, quickly toss and take to the table.

Mayo Ketchup Lightbulbs Dog food Cookies Crackers Frozen fruit Shepherds Pie Pasta sauce Fresh pasta Tuna cans Beer Honey 2 tbsp apple cider vinegar 2tbsp mango chutney Soy sauce Sesame oil Produce 1 cup apple cider Peppers Zucchini Red onion Baby spinach 250g (9oz) asparagus 1 head of broccoli 3 limes 1 fresh red chilli 1 clove of garlic 3 Bartlett pears, peeled, cored and diced 1 medium onion, diced lettuce 700g (1lb 9oz) sweet potatoes 1 lemon A small bunch of fresh coriander Meat ground extra lean chicken 8 thin slices of pancetta 4 x 150g (8oz) fillets of sea bass, skin on, scaled and pin-boned Fish fillets Ground beef Ham

Dairy Cheese 1 egg Almond Milk & Goat cheese brie cheese 120g unsalted butter Margarine spread Bakery Slider buns Chips Bread Baking dessicated coconut 2 c powdered sugar Peppermint essence 200g dark chocolate 2 nestle peppermint crisp chocolate bars semolina flour