Ingredients for 8 servings

1 tbsp balsamic vinegar
2 large sweet potatoes, skin on, cut into 2cm wedges
2 red onions, peeled and cut into 1cm wedges
2 tbsp olive oil
200g (7oz) cherry tomatoes

For the base:

1 tbsp pure maple syrup
8 sprigs rosemary, leaves removed
35g (1 ½oz) pumpkin seeds
40g (1 ½oz) unsalted cashew nuts
75g (3oz) coconut oil
100g (3 ½oz) whole peeled chestnuts, cooked
125g (4oz) whole almonds, skin on

For the pesto:

2 garlic cloves, peeled

60g (2 ½oz) basil, plus extra leaves to serve
60g (2 ½oz) unsalted cashew nuts, roasted
85ml (3fl oz) extra-virgin olive oil

Directions

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, tomatoes, onion, vinegar and oil in a roasting tin, season, toss then roast for 30-35 minutes.

Reduce the oven to gas 4, 180°C, fan 160°C. Roast the pumpkin seeds, almonds and cashews in a baking tray for 6-8 minutes, until they go a shade darker. Blitz in a food processor with the remaining base ingredients and a little salt until a sticky dough forms.

Shape the dough into a rough log. Place between two sheets of nonstick baking paper and roll out to a thin 36cm x 25cm rectangle. Even out the edges with your fingers. Remove the top layer of paper and slide the tart and bottom layer of paper onto a tray. Bake in the oven for 15-20 minutes, until golden. Remove and leave to cool.

To make the pesto, blitz the basil, nuts, garlic and ½ tsp salt in a food processor. Add the oil gradually, whizzing until combined. Dollop the pesto over the tart base, leaving an edge.

Top with the veg and scatter over some basil. Serve at room temperature.

Ingredients for 4 servings

½ tsp dried thyme or chilli flakes
1 ½ lemons, zested
2 tsp olive oil
4 chicken breasts

For the salad:

1 x broccoli head, broken into florets, stalk cut into thin batons
1 x 250g tub courgette spaghetti
2 garlic cloves, thinly sliced
25g (1oz) flaked almonds, toasted
50g (2oz) raisins

For the dressing:

1 tbsp extra-virgin olive oil
1 tsp sugar
1 ½ lemons, juiced

Directions

To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 minutes, until the broccoli is al dente. Drain and cool for 10 minutes.

Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about ½cm (¼in) thick. Rub with the olive oil, sprinkle with the lemon zest and thyme or chilli. Season well.

To make the dressing, whisk the lemon juice, oil and sugar in a bowl with some seasoning.
Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed.

Heat a griddle pan on the hob. Add the chicken and griddle for 3-4 minutes on each side, until cooked through with no pink meat showing. Serve the chicken with the courgetti.

Ingredients for 4 servings

¼ cup whole milk
½ teaspoon freshly ground black pepper, divided
¾ teaspoon kosher salt, divided
1 tablespoon chopped fresh thyme
1 tablespoon olive oil, divided
1 (8-ounce) package trimmed haricots verts (French green beans)
1 ¾ cups unsalted chicken stock (such as Swanson)
2 tablespoons chopped fresh flat-leaf parsley
2 thyme sprigs
4 ounces cremini mushrooms, quartered
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
5 teaspoons all-purpose flour
8 very thin lemon slices
12 ounces baby red potatoes, halved

Directions

Preheat oven to 450°.

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.

Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.

¾ pound fresh asparagus, cut into 1-inch pieces

2 cups uncooked spiral pasta

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until tender. Add tomatoes and ham; heat through.

Drain pasta; add to the vegetable mixture. Stir in seasonings. Sprinkle with cheese. 

Trim any major layers of fat off your pork shoulder, but don’t try to get it too lean; you’ll need the fat later on. Cut your pork into chunks roughly 1 ½ to 2 inches.

Put the pork in your big, heavy skillet—you want a single layer, but the pork cubes can be very close together. Cover with water, add the salt, if using, and put over a burner set to medium-high heat. Bring water to a boil, then turn burner down to low—you want to keep the water barely simmering.

Now let your pork cubes simmer, about 3-4 hours. (If you happen to be wandering through the kitchen, turn the cubes over once or twice.)

Let your pork simmer until the water has completely cooked away. Continue cooking, letting the pork cubes brown in the fat that has collected in the bottom of the skillet. When they’re crisply brown, they’re done.

Serve over salad and topped with guacamole.

Sprinkle roast lightly all over with salt, if using. In a small bowl, mix together pepper, allspice, and nutmeg. Sprinkle over both sides of roast and rub in well. Stab it all over with a fork.

Core tomatoes, cut in chunks, and put in food processor. Peel onion and cut it in chunks; throw in food processor with tomatoes. Pulse until chopped. Now add olive oil, lemon juice, and vinegar. Run the processor till you’ve got a thin paste.

Put roast in a big zipper-lock bag and pour in mixture from food processor. Seal bag, pressing out air as you go. Refrigerate for at least 8 hours.

Pull out roast; drain and reserve marinade. In a Dutch oven, over medium-high heat, melt lard and sear roast on both sides.

Now add marinade, beef broth, and bay leaves. Bring to a boil, then turn down to a simmer. Cover and let cook for a good 2 ½ to 3 hours, until the meat is fork-tender.

Remove roast to a platter and keep warm. Now turn up heat and reduce juices in pot until they’re starting to thicken up. Pour sauce into gravy boat and serve with pot roast.

Preheat oven to 350ºF.

Cut drumsticks from thighs.

On a rimmed plate, combine almond meal with seasonings.

Rub each piece of chicken with a little olive oil, then roll in seasoned almond meal. Arrange in a roasting pan. Roast for an hour or so, until juices run clear when pierced to the bone, and the coating is crunchy. 

Put big, heavy skillet over low heat and melt coconut oil. Mince or crush garlic and throw it in. Stir for 2 to 3 minutes, keeping heat low— you don’t want the garlic to brown.

Now throw in shrimp and sauté until pink through, probably 4 to 5 minutes, depending on how big they are. Stir in coconut aminos, fish sauce, and pepper. Sauté another minute or so.

Plate shrimp and turn up burner under skillet. Heat combined oil and liquid in pan, letting it cook down for a minute or two. Pour over shrimp.

Top each serving with a tablespoon of chopped cilantro and serve.