A Taste of Italy - Tagliatelle Carbonara

Tagliatelle Carbonara - Serves 2

200 Grams of Tagliatelle Pasta
2 Tablespoons of Single Cream
2 Eggs
50 Grams of Bacon
50 Grams of Button Mushrooms
2 Cloves of Garlic
1/2 a Shallot
1 Onion
2 Tablespoons of White Wine, dry
1 Tablespoon Parmesan Cheese Sprinkled
1 Sprig of Fresh Parsley

 1. Finely Chop the Garlic, Onion and Shallot and place then in a saucepan with the wine on a high heat until the wine evaporates.

 2. Boil a saucepan of water, add the pasta and a pinch of salt and cook through.

 3. Cut the bacon into thin squares and add it to the shallot mixture. Fry or sauté the mix on a high heat for a couple of minutes, till it has crisped and turned a golden brown colour.

 4. In a bowl whisk the cream, both eggs, the Parmesan cheese, mushrooms and parsley.

 5. Drain and rinse the pasta in boiling water, return it back in the pan, mix in the bacon and shallot mixture and heat throughout for a minute or two.

 6. Remove from the heat and stir in the cream and egg mixture.

Pour into bowls and serve.

A Taste of Greece - Greek Salad

Greek Salad - Serves 2

3 Tomatoes

1/4 Cucumber

1 Red Peppers, sliced and diced

1 Yellow Pepper, sliced and diced

12 Black Olives

150 grams of Feta Cheese

1 Small firm small Lettice

1/2 Sliced Onion

100 Oz of Extra Virgin Olive Oil

1. Slice all the ingredients into small chunks, toss together and serve

A Taste of England - Hot Crossed Buns

Hot Crossed Buns – Serves 6

2 tsp of Cinnamon
2 tsp of Nutmeg
2 tsp of Ginger
Vanilla Essence
450 Grams of Strong Plain Flower
2 x 7 Grams of Bakers Yeast
150 ml of warm water
50 ml of warm milk
50 grams of caster sugar
2 Eggs
50 Grams of Butter
50 Grams of Fresh Fruit, Raisons and Sultanas

1. Melt the butter in a pan, then add to a large bowl with the flour, sugar and warm water and milk.
2. Add the Cinnamon, nutmeg, ginger, vanilla essence and yeast to the mixture and mix well into a sticky dough.
3. Need the dough mixture for at least 20 minutes or until it become springy and elastic in order to activate the yeast and allow it to rise.
4. Place the mixture in a warm place and cover with a damp cloth for an hour.
5. Divide the mixture into a dozen round balls and then space out on a buttered baking tray to rise for a second time.
6. Mix a small amount of flour with water till it forms a thin paste.
7. Score the buns with a sharp knife and then using a funnel pour over the score the flour paste.
8. Bake in a preheated oven at 180, or mark 6, for 15 minutes or until golden brown.
9. In a small glass mix two tea spoons of caster sugar with a splash of water ti the sugar dissolves and then glaze over the buns while still hot.

Serve warm whole or sliced and spread with butter and or jam and a warm drink

A Taste of Brazil, Coxinha

Coxinha – Serves 6

5 Cups of Chicken Broth
2 Cups of Flour
3 Cups of Mashed Potato
1 Whole Chicken
2 Carrots, peeled and shredded
2 Onions, peeled and diced
2 Cloves of Garlic
2 Eggs
Juice of 1 lime
1 8-ounce packet of cream cheese
2 Cups of fine breadcrumbs
Cooking Oil
Sprig of Bay leaves


1. Slice the carrots, one onion and place in a pot with the broth.
2. Cook the whole chicken in the broth for 20 minutes on a low heat.
3. Remove the chicken from the broth, keeping the broth for use later on.
4. Finely slice and crush the onion and garlic then shallow fry till it goes light golden brown.
5. Remove the skin of the whole chicken, strip the meat of the bone and finely shred into small pieces.
6. Mix the onion and garlic with the shredded chicken, cream cheese and bay leaves then chill for an hour.
7. Mix together the chicken broth with the mashed potatoe and the flour, till it has a consistence of a light dough.
8. Make a dozen balls of the mashed potato flour mix, and in the middle use your thumb to hollow out the centre.
9. Fill the centre with the shredded chicken mix, then seal up the open end.
10. Break the eggs in a bowl and then after dropping the balls in the end roll them in the breadcrumbs to a thin coat.
11. Deep fry the balls in cooking oil, ensuring that they do not stick or burn

Allow to cool slightly, but serve crispy and still warm

A Taste of England - Bangers & Mash

Bangers & Mash - Serves 1

4 Potatoes

4 Herb Sausages

20 grams of butter

25 ml of milk

Black Pepper

1. Peel, dice and boil the potatoes in salted water til they soften up

2. Lightly fry the sausages on a low heat til they go golden brown and cooked inside

3. When the potatoes become soft, drain, add the butter and milk and mash together

4. Garnish with gravy, baked beans or coleslaw and serve

A Taste of Italy - Lasagna

Lasagna - Serves 6

1 Jar White sauce

1 Jar Tomato Sauce

1kg Minced Beef

2 Cloves of Garlic Crushed

4 Lincolnshire Sausages

50 grams of Mushrooms

50 grams Courgettes

1 Finely Chopped Onion

12 Lasagna Sheets

50 grams of Parmesan Cheese

Sprig of Basil

1. Soak the sheets in water

2. Skin and chop the sausages and shallow fry together with the minced beef until golden brown

3. Wash in boiled water and then stick into a large saucepan

4. Slice the courgettes, onion and crushed garlic and mushrooms

5. Add the chopped vegetables to the saucepan along with the tomato sauce and simmer for 20 minutes

6. Lay the pasta sheets at the bottom of a large tray, cover with a thin layer of white sauce.

7. Pour over a thick layer of boiled sauce and repeat the above step 3 times.

8. Once the final layer of pasta sheets and sauce has been applied sprinkle with the parmesan cheese and place in over for 30 minutes.

9. Garnish with basil and serve with desired side dish such as salad, chips or garlic bread

Taste of Middle England - Sausage Casserole

Sausage Casserole - Serves 4

400 grams of Sausages
2 Cloves of Garlic
1 Sliced and Diced Onion
1 Tin of Sundried Tomatoes
1 Glass of Red Wine
½ Sliced Green Pepper
½ Sliced Red Pepper
100 grams of Mushrooms
200 ml of water
Dash of Worcester Sauce
Tablespoon of Oil

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1. Shallow fry the sausages in oil till they are golden brown
2. In the same pan add in the onion, garlic and mushrooms and fry for 5 minutes
3. Remove the sausages from the heat and slice
4. Transfer the sausages and mixture into a big dish, add the water and wine and cook on a low heat for 10 minutes
5. Add the peppers and tomatoes and cook for another thirty minutes
6. Serve in a bowl with buttered bread on the side

Taste of the States - New York Cheesecake

Cheese Cake – Serves 4

100 grams of digestive biscuits

100 grams of ginger biscuits

50 grams of butter

400 ml of milk

Strawberry angel delight whip / 1 tablespoon strawberry milkshake powder

Strawberry syrup

25 grams of chocolate finely grated / 1 tablespoon of chocolate milkshake powder

1 tin of mandarin segments

Cheese cake topping mix (or the below ingredients)

250 grams of caster sugar

500 grams soft cheese

3 eggs

1 tablespoon vanilla extract

Zest of 1 lemon

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1.    Crush the digestive and ginger biscuits with a rolling pin they become fine crumbs

2.    Melt the butter in a frying pan and then add in the chocolate flavouring and biscuit crumbs

3.    Mix together in the pan until all the biscuit is coated and forms a large ball

4.    Get a large flat based dish and after dumping the biscuit crumbs into the bowl, spread out into a thin layer and then place in a fridge to hill

5.    Pour the cheesecake mix, or mix ingredients, into a bowl and then stir together

6.    Add the strawberry powder, or angel delight mix, add the 400 ml of milk and whisk till it becomes thick

7.    Pour the mix over the biscuit crumb base and allow to settle and solidify

Once chilled and firmed up pour over the strawberry syrup, drain the mandarin segments then decorate and serve

Taste of the Raj - Chicken Tikka Masala

Indian Chicken Tikka Masala – Serves 2

2 large Chicken breasts, chopped into large sections

½ jar of Tikka Masala curry sauce

¼ jar of Bombay Potato sauce

50 grams of Raisins

50 grams of Mushrooms

½ chopped Onion

1 clove of Garlic, thinly sliced and crushed

1 tablespoon of cooking oil

1 tangerine, peeled and sliced

Juice from one lime

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1.    Peel, dice and boil the potato in water till it begins becomes light and fluffy

2.    Slice the chicken breasts into stips and then coat with Tikka Masala sauce

3.    Pour the oil into a frying pan and once hot stick the chicken in and cook through

4.    Once the potatoes are cooked drain and then stick them in a saucepan with Bombay potato sauce and simmer

5.    Once the chicken is cooked place it in a saucepan with the remaining Tikka Masala sauce and simmer

6.    In with the chicken add the garlic, mushrooms, onion and raisins and continue to cook

7.    Once everything is cooked, add the tangerines and the lime juice to the chicken mix and serve

Serve with Basmati Rice, Narn Bread and Poppadoms