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SPANISH CHICKPEA AND ALMOND STEW Ingredients: (Serves 4) 3tbsp chopped or flaked almonds 1 1/2tbsp butter or ghee 1 large onion, finely chopped 1 large red or orange pepper, deseeded and chopped 3 garlic cloves, finely chopped 2tsp ground cumin 2tsp smoked paprika 1/4tsp cayenne pepper 1 large handful of fresh parsley, stalks finely chopped and leaves roughly chopped 1tbsp tomato puree 2 x 400g tins of chopped tomatoes 2 x 400g tins of chickpeas, drained and rinsed 100ml stock or water (optional) 250g spinach 1tbsp lemon juice Sea salt and black pepper Extra-virgin olive oil, to serve Method: 1. In a large, deep frying pan, toast the almonds over a medium heat for just under a minute until golden, then set aside. Melt the butter in the hot pan, add the onion and pepper and fry for six minutes until starting to soften. 2. Add the garlic, spices and parsley stalks and fry for one minute, stirring constantly to prevent them from burning, then add the tomato puree and cook for another 30 seconds. 3. Tip the tinned tomatoes into the pan, turn up the heat to a medium simmer and cook for 15 minutes, uncovered, to thicken and reduce. Add the chickpeas and cook for another three minutes with a lid on. If you want the stew to be more soup-like, add the stock. 4. Turn up the heat, drop in the spinach and cook for one minute, covered with the lid, then add the lemon juice and season with salt and pepper. 5. Serve each bowl with a good drizzle of olive oil and with the parsley leaves and toasted almonds scattered over. GRILLED MACKEREL WITH TAMARIND GINGER GREENS Ingredients: (Serves 4) 1tsp coconut oil or ghee 8 mackerel fillets (total 700g) Sea salt and black pepper For the Filipino-style tamarind sauce: 3tbsp tamarind paste 1tsp chilli flakes (or to taste) 1tbsp maple syrup 2tbsp tamari (or soy sauce will do) Juice of 1 lime For the greens: 1 1/2tbsp coconut oil or ghee 4 spring onions, sliced (green parts saved to garnish) 3 garlic cloves, finely chopped 3cm piece of ginger, finely chopped 1 head of broccoli (about 300g), cut into small florets 250g green beans, trimmed 250g sugar snap peas or mangetout, chopped To serve: 1 large handful of mixed fresh herbs (such as coriander, basil or mint), finely chopped 1 large handful of cashews, toasted and roughly chopped Method: 1. Preheat the grill to high. Add the oil to a baking tray and pop under the grill for a few minutes to melt. 2. Whisk the sauce ingredients in a bowl and set aside. Toast the nuts in a dry saucepan and set aside. 3. For the greens, melt the one-anda-half tablespoons of oil in the saucepan, add the white parts of the spring onions, garlic and ginger and fry over a medium heat for 30 seconds. 4. Tip in all the green vegetables and stir-fry for five minutes until just tender. Add a splash of water if the greens are sticking to the pan. 5. Meanwhile, place the mackerel fillets on the greased baking tray, skin side up, season with salt and pepper then grill for four to five minutes until just cooked through. 6. When the greens are just tender, pour in the tamarind sauce and stir in. Increase the heat and simmer for about 30 seconds to heat through. Taste for seasoning, adding a little more tamari if you’d like it to be saltier. 7. Serve the greens with the fish, scattered with the green parts of the spring onions and the fresh herbs and toasted nuts. LITTLE CHOCOLATE POTS Ingredients: (Serves 4) 180ml any milk 140g dark (70-85%) chocolate, broken into squares 3tbsp maple syrup 1 egg 1tsp vanilla extract To serve: Sea salt flakes 1 handful of fresh raspberries or cherries or a mixture Method: 1. Gently heat the milk in a saucepan for about 45 seconds until hot all the way through. 2. Place 120g of the chocolate in a high-powered blender or food processor with the maple syrup, egg and vanilla extract. 3. Very carefully pour a quarter of the hot milk into the blender or food processor (or use a ladle, if you prefer) and blend until smooth, then repeat, adding a quarter of the milk at a time, until all the milk is combined and the mixture is silky smooth. (Add hot milk slowly so that it doesn’t scramble the egg.) 4. Pour into four small ramekins or glasses and leave in the fridge for a minimum of one-and-a-half hours, or one hour in the freezer, to set. 5. When you’re ready to serve, grate over the remaining dark chocolate or top with a sprinkling of sea salt flakes or raspberries or cherries.