plenty of boiling salted water so that the pasta can move freely. Don’t add olive oil – it does not stop the pasta sticking together.-    Parmesan is a great way of seasoning a dish. It contains salt, so add the Parmesan and then taste to check how salty

the sugar and stir until dissolved. Boil steadily for 30 minutes until set, then skim any waste from the surface. Cool for 20 minutes, then put into jars (Don’t forget to sterilise your jam jars by boiling them in water for 20 minutes first). 

Makes about 18 small fish cakes – enough for 3 adults and 3 childrenIngredients2 large baking potatoes, peeled and chopped into 2cm cubes50g (13/4oz) butter1 tbsp milk200g (7oz) cod fillet200g (7oz) smoked haddock3 hard-boiled eggs3 tbsp chopped

stock and put on a medium high heat to boil for 10–15 minutes, or until the water is absorbed and the quinoa has sprung open. Once cooked, pop the lid onto the pan and set aside. Meanwhile, using a large frying pan, heat the oil and fry the peppers for 5

. Remove the fish from the milk and put the milk and bay leaf to one side. Remove the skin and bones from the fish and break it into large chunks. Boil the eggs in a saucepan of water for 2 minutes, add the peas and return to the boil for 2 minutes. Strain

chive blossoms (optional)Method Bring a medium saucepan half filled with water to the boil. While the water is heating, fill a bowl with water and add the ice cubes. Add the shelled peas to the boiling water and cook for 1 minute. Drain the peas and put

it in the oven. After 10 minutes, remove the fish from the oven and lift it out of the milk. Reserve the milk and bay leaf. Break up the fish into large chunks and set aside.Put the eggs in a pan of water on a high heat, and bring it to a rolling boil. Allow

ground turmericSalt and freshly ground black pepperA handful of fresh coriander, roughly chopped1/2 tin of chickpeas, drained (optional)MethodBreak up the cauliflower into florets, throwing away the stalk. Bring a large pot of salted water to the boil

MethodBring 250ml (9fl oz) of salted water to the boil in a saucepan. Submerge the watercress under the water and leave to boil for 10 minutes. Remove from the heat to cool. Meanwhile, heat another large pan on a low to medium heat, add the butter, onion, leeks

and sesame oil together. Bring a pot of salted water to the boil and cook the noodles until tender. Using tongs or two forks, lift out the noodles and strain in a colander. Place all of the vegetables into the pot and boil for 3 minutes or until cooked