Ingredients:

• 2 packs of gnocchi

• oil to fry

• 1 big chopped red onion

• 1 chopped red pepper

• 2 spoons of chopped corriander (plus some to sprinkle when ready)

• A bit of smoked paprika

• 1/4 tsp of ground cumin

• 1 can of red kidney beans

• 1 can of cannellini beans

• 1 can of chopped tomatoes

• 200g grated cheddar

• salt and pepper

Method:

Cook gnocchi with the package instructions.

Preheat the oven to 220°C.

Fry the onion and pepper in a pan until the onion is golden and soft. Add spices, coriander, both tins of beans and tomatoes, and simmer for 10 minutes.

Transfer the mixture to an ovenproof dish, layer the gnocchi on top, and sprinkle with cheese. Bake until the cheese is golden and bubbling. Serve up and top with a sprinkle of diced coriander.

Ingredients:

• 1kg sweet potatoes

• 200g feta cheese or goat's cheese

• 50g pumpkin seeds

• 50g pomegranate seeds

• oil for frying

• BBQ seasoning

• garlic granules

• optional: sliced red chilli

Method:

Wash the sweet potatoes and keep the skin on for extra fibre, and cut into wedges. In a large bowl, season the wedges with salt, BBQ seasoning, garlic granules and add olive oil or vegetable oil - mix well so that all sweet potato wedges are fully covered.

Add the sweet potato wedges to the airfryer and cook on at 200 degrees for 10 minutes, shake the airfryer drawer and cook for a further 8 minutes 

While the sweet potato wedges are still hot, pop them on a plate and sprinkle with goats cheese or feta cheese, pomegranate seeds and roasted pumpkin seeds. If you like a little spice, you can add fresh chili slices.

Ingredients:

• 3 x 2oz or 3oz burgers

• blue cheese (I used stilton)

• burger bun (plain of brioche)

• 3 slices of smoked streaky bacon

• shredded iceberg lettuce

• sliced onion

• sauces of choice (I used Buffalo Sriracha and blue cheese sauce)

Method:

Roll up the burgers into a ball and place on top of some greaseproof paper. Place more greaseproof paper on top the use a rolling pin to smash the burgers nice and thin. Griddle or grill the burgers alongside the bacon toasting the burger bun at the same time. Once the burgers are cooked top them with slices of blue cheese and let it melt.

Shred the iceberg lettuce then stack the burgers on top of each other with sliced onion, and top with the bacon and then the sauces of your choice and add the bun top.

Ingredients:

• 2 cups long grain rice

• gammon left over from Christmas

• 2 chicken breasts

• garden peas

• 3 eggs

• dark soy sauce

• light soy sauce

Method:

Cook the rice and refrigerate overnight. Slice the chicken breasts and fry off until cooked through, and in a separate pan, boil the peas.

Scramble the eggs in oil or butter. In the same pan, combine the chicken, peas and rice, along with your leftover gammon from your Christmas meal. Slowly heat together with the soy sauce and enjoy.

Ingredients:

• baking potato

• fillet steak

• salt & pepper

• butter

• garlic

• dried rosemary & thyme

Method:

Microwave the potato for 8-10 minutes or until soft.

To cook a perfect fillet steak, take the steak out the fridge 20 - 45 minutes before cooking. Pat the steak dry with paper towels. Season both sides with salt and pepper just before cooking.

Sear it in a very hot oiled pan for a few minutes per side to get a brown crust, adding butter, garlic and herbs to baste for extra flavour always rest it for 5 - 10 minutes before slicing against the grain.

Aim for medium-rare, around 3 - 4 minutes per side.