A simple dish of cooked Spaghetti immediately tossed with fine chopped garlic, fine chopped red chilli, Rock Salt and olive oil.

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Toast bread then cut garlic in half to expose raw side for rubbing onto hot toast. Drizzle with olive oil, then sprinkle with rock salt. Top with topping if desired.

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Finely grate 3 inches of root Ginger and blend with 400 ml cold water, then pass through sieve before adding 3 dessert spoons of sugar, and 1 dessert spoon of lemon juice. Blitz in blender again. Add more sugar if desired. Do brush your teeth after every drink or sweet you eat.

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Blend 400 ml cold water with 1 dessert spoon of lemon juice and 3 dessert spoons of sugar. Add more sugar or lemon juice if desired. Do brush your teeth after every drink or sweet you eat.

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Peel 3 medium Potatoes, then boil from cold water for 12 minutes when a knife is able effortlessly to sink in all the way through. Drain and mash. For super smooth Potato Puree place into a sieve and push with a metal or wooden spoon into a medium pot. Place pot on lowest heat, add a pinch of Chilli Powder, salt, and a quarter cup of cream, and a tab of butter and mix. Taste for flavour and check it is piping hot.

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Wash and peel 3 medium potatoes then cut ½ inch slabs along the longest side, and then cut these slabs again ½ inch along the longest side to fashion chip shapes. Cut the very ends of each chip to create perfect oblongs for a visual effect. Place the chips in a bowl of water for 2 hours to remove the starch that gives unwanted colouration. Remove chips from water and pat dry on kitchen paper or tea cloth. Fill chip pan safely with vegetable oil and place on medium heat. Lower chips into oil when oil is hot enough to fry a cube of bread, and fry until chips just begin to turn pale golden. Remove chips and allow to stand for 10 minutes. Increase heat, then when hot again, lower chips into pan and fry until golden. Remove, and turn out onto kitchen paper, sprinkle with rock salt.

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Prepare yeast as per container instructions; mix into 2 cups of bread flour with 1 tbsp vegetable oil in a mixing bowl; knead for 10 minutes to allow optimum incorporation of ingredients; return dough to the mixing bowl, cover and leave in a warm place until double in size. Knock dough down, and knead for a couple minutes. Tear off a lime sized piece of dough, roll with rolling pin until the shape of classical pitta bread, and 5 mm in thickness. Do this for 3 other pieces. Dust the flattened pieces with flour and place on one half of a clean tea towel; fold over the other half and leave for 10 minutes until doubled in size. Grease an oven tray and place under the grill at top setting until hot. Place two pieces of the risen pitta bread on tray, then brush pieces with water before placing under grill close as possible to heat source and toasting until the pitta starts to brown. Turn pitta to toast other side. When toasting pitta might puff up, as such ensure to remove before it puffs up to element or flame. Allow to cool and store.

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Pierce Aubergine all sides; bake 200 degrees 30 minutes until charred and soft within. Let rest until cooler then blend with 1 tbsp Olive oil, 1 tbsp tahini, 1 tbsp lemon juice, 1 tsp freshly ground black pepper, 1 tsp salt. Refridgerate until needed.

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Boil 2 medium sized potatoes, then mash. Mix with 1 tbsp plain flour, 2 tsp finely grated Parmesan cheese, and Roack Salt to taste. Place on a floured surface and roll to create 1 inch diameter, then cut by 1 inch to make numerous pieces. Drop these into salted boiling water - don't crowd the pieces or the water will cool. The Gnocchi is cooked when it rises to the surface: about 3 - 5 minutes. With a slotted spoon, place Gnocchi directly onto plate, and spoon preferred sauce over.

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Mash Avocado with a fork; mix in finely chopped red onion, finely chopped tomato, finely chopped Red Chilli and 1 tsp lime juice, ½ tsp salt.

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Prepare 1 cup of bulgar wheat according to packet instructions. Finely chop two cloves of garlic, add a tbsp olive oil, the juice of 1 lemon, tsp pepper, ½ tsp salt and leave to marinate; add to prepared bulgar wheat, a large handful of chopped flat leaf parsley, ½ a finely chopped onion, 1 chopped but not crushed tomato, ¼ cup pale skin nuts, ½ cup raisins and mix all. Add lemon and olive oil vinaigrette, mix some more, serve with pitta bread.

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Add to a bowl 2 finely chopped cloves of garlic, ¼ cup virgin (for flavour rather than cooking) olive oil, the juice of ½ a lemon, ½ cup water, tsp rock salt (to taste), tsp ground black or white peppercorns. Whisk and refridgerate until ready to sprinkle a table spoon vinaigrette, for a light coating over salad leaves of your preference.

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