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Meat stocks I tend to keep very simple so that I can have the greatest freedom of flavour when using The different flavour notes of the fresh stock on the stove have prompted a few meals recently, as when Method: For meat stock: Boil bones in water for 1-2 hours until they have given up their flavour. If there was still meat on the bone, you can pick it off the bones and leave it in the stock.

Bake at 180°C for about 30 minutes, until the cheese is melted, the broccoli is cooked and even beginning

, melt the lard. It didn't come out as I had imagined it, with chunks of meat, and gravy.

We had leftover Broccoli and Fennel Tart for lunch, but not enough of it for a whole meal. It could just as easily be served over rice or couscous or something and become a more substantial meal though, or even have chunks of meat added to it to make it a main. nigella seeds 1/2 - tsp Aloha Chilli Spiced Cacao 1 tsp white sesame seeds 1 tsp black sesame seeds 1) Heat

As mentioned in Day 2 of The Challenge I grew up with cornbread. It is a comfort food, a good staple. Usually it was a breakfast food, served in bread or muffin form with eggs and jams. Sometimes my father baked in pieces of bacon. For years though, that was all it was, until I started cooking for myself. Then gradually other things made it in, like cheese or jalapeños. I started baking it over chilli and experimenting with it in different ways. This loaf is one of those ways. It is endlessly versatile. This time I put in brocoli and spinach because I had them on hand, other times it is other vegetables. I find that feta works well as the cheese, but so do others. The red curry paste was because I had some in the fridge and it felt like the right palette. Quick, easy, adjustable to whatever tastes, cravings or stores you have, and super tasty. Ingredients: 1 cup flour 1 cup cornmeal 1/4 cup sugar 2 tsp baking powder 1/4 cup vegetable oil 1 cup milk 1 egg 2 tsp red curry paste 2 tbsp jalapeños 1 onion, diced 6 sundried tomato halves, sliced 1/2 suçuk or other spiced sausage, in chunks 1 red chilli, sliced 1 handful of spinach, wilted 1/4 head of broccoli 1 disk of feta, cubed/crumbled 1) Preheat oven to 220°C. Combine dry ingredients, then add wet, stirring just enough to mix. 2) Add all other ingredients, reserving half the feta. 3) Prepare a loaf pan, and pour in the batter. Sprinkle the reserved feta over the top. 4) Bake for 45 minutes or until golden brown on top and a knife comes out clean. Serve as is, as a main or a side, with or without sauces or spreads. On Day 2 we had it as a main with different sauces. My husband liked it best with BBQ sauce, I preferred it with whole grain mustard. Butter, mayo and hot sauces worked too. Take your pick and enjoy!

most about cooking, the sharing and exchange of ideas, knowledge and creativity, followed by a shared meal 2 tsp turmeric powder 10 strands of saffron, re-hydrated 1 c peas 400g shrimp Juice of one lemon 1) Heat

2 tsp cinnamon 2 tsp cumin 2 c chicken stock Salt to taste rice to serve Dried coconut to serve 1) Heat I have to say that since trying to tone down the heat of food for Little Bit's benefit, I have come to I added a little of my dad's home made Scotch Bonnet hot sauce to this, but don't over-do it on the heat

, crushed 1 tbsp dried oregano 2 1/2 tbsp sugar 3 tbsp red wine vinegar Salt and pepper to taste 1) Heat garlic powder 2 1/2 tbsp sugar 3 tbsp red wine vinegar 1 tbsp dried oregano Salt and pepper to taste 1) Heat tbsp red wine vinegar 1 1/2 tbsp apple cider vinegar 1 tbsp dried oregano Salt and pepper to taste 1) Heat wine vinegar 1 tbsp dried oregano 1 tsp (or more) tandoori powder/paprika Salt and pepper to taste 1) Heat And in the mean time, don't hesitate if you have questions, suggestions or ideas!

I received Salt Fat Acid Heat for Christmas and read through the food science part. I was very interested in the effects of salt on the breakdown of the muscle fibres for meat tenderising I have never had such succulent white meat a week later for sandwiches!) time, melt the butter in a frying pan. Cook on medium low heat, stirring almost constantly.

wilted 500 g spätzli 1 c mozzarella, grated 1 tsp thyme Salt and pepper to taste sour cream to dollop 1) Heat Mix well. 2) Place in a preheated oven at 180°C until the tops are crispy and the cheese is melted.