Stamppot Ingredients: 1.5kg Potatoes 2 leaves Bay Leaf 2 Shallots 3 tbs Butter 750g Kale 2 Sausages 500ml Milk Grated Nutmeg Pinch Salt Pinch Pepper Instructions: Wash and peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves. If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips. Peel and chop the shallots. In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender. Warm the milk on the stove or in the microwave. Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper. Mix the cooked curly kale through the cooked mashed potato mixture. Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy. Serve and enjoy! Image: Audio Instructions: https://cdn.satellite.earth/979386ebea75d3978fbe1280520c415be9788ae9da8a8565366c0ca55d11e3d6.mp3

Stamppot Ingredients: 1.5kg Potatoes 2 leaves Bay Leaf 2 Shallots 3 tbs Butter 750g Kale 2 Sausages 500ml Milk Grated Nutmeg Pinch Salt Pinch Pepper Instructions: Wash and peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves. If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips. Peel and chop the shallots. In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender. Warm the milk on the stove or in the microwave. Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper. Mix the cooked curly kale through the cooked mashed potato mixture. Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy. Serve and enjoy! Image: Audio Instructions: https://cdn.satellite.earth/979386ebea75d3978fbe1280520c415be9788ae9da8a8565366c0ca55d11e3d6.mp3

Kapsalon Ingredients: 250 Grams Fries 500 Grams Doner Meat Topping Garlic sauce Topping Hotsauce 1 Bulb Lettuce 1 Tomato 3rd Cucumber 100 Grams Gouda cheese Instructions: Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready. Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish. Cover the fries with a new layer of meat and spread evenly. Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted. Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union. Dived the salad over the dish and Serve with garlicsauce and hot sauce Image: Audio Instructions: https://cdn.satellite.earth/8dd12a9e9d8f8932a32ee622c4b85be731cda6769e7f596636970eb40a5d0593.mp3

Stamppot Ingredients: 1.5kg Potatoes 2 leaves Bay Leaf 2 Shallots 3 tbs Butter 750g Kale 2 Sausages 500ml Milk Grated Nutmeg Pinch Salt Pinch Pepper Instructions: Wash and peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves. If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips. Peel and chop the shallots. In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender. Warm the milk on the stove or in the microwave. Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper. Mix the cooked curly kale through the cooked mashed potato mixture. Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy. Serve and enjoy! Image: Audio Instructions: https://cdn.satellite.earth/979386ebea75d3978fbe1280520c415be9788ae9da8a8565366c0ca55d11e3d6.mp3

Big Mac Ingredients: 400g Minced Beef 2 tbs Olive Oil 2 Sesame Seed Burger Buns Chopped Onion 1/4 Iceberg Lettuce 2 sliced Cheese 2 large Dill Pickles 1 cup Mayonnaise 2 tsp White Wine Vinegar Pinch Pepper 2 tsp Mustard 1 1/2 tsp Onion Salt 1 1/2 tsp Garlic Powder 1/2 tsp Paprika Instructions: For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use. 2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties. 3. Carefully slice each burger bun into three acrossways, then lightly toast. 4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve. 5. After waiting half an hour for your food to settle, go for a jog. Image: Audio Instructions: https://cdn.satellite.earth/f31a681fe621d5b7b321cd72bd468ebf9ed8834a4bf86676d9d3d91ecb017026.mp3

Fish pie Ingredients: 900g Floury Potatoes 2 tbsp Olive Oil 600ml Semi-skimmed Milk 800g White Fish Fillets 1 tbsp Plain flour Grating Nutmeg 3 tbsp Double Cream 200g Jerusalem Artichokes 1 finely sliced Leek 200g peeled raw Prawns Large handful Parsley Handful Dill Grated zest of 1 Lemon 25g grated Gruyère Juice of 1 Lemon Instructions: 01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season. 02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones. 03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream. 04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon. 05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens. Image: Audio Instructions: https://cdn.satellite.earth/a0105d600a404d2ab4f9f51a27878510711111c6dc4965f3648e94b91f8a00c9.mp3

Timbits Ingredients: 2 cups Flour 1/3 cup Sugar 3 tsp Baking Powder ½ tsp Salt 1 beaten Egg ¾ cup Milk 3 tbs Oil for frying Oil garnish Icing Sugar Instructions: Sift together dry ingredients. Mix together wet ingredients and incorporate into dry. Stir until smooth. Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides. Remove and drain. Roll in cinnamon sugar while still warm and serve. Image: Audio Instructions: https://cdn.satellite.earth/a511d54b359a2ac813f1ee4f913eccd8d10edd93428d154167bf2e5743a52713.mp3

Sushi Ingredients: 300ml Sushi Rice 100ml Rice wine 2 tbs Caster Sugar 3 tbs Mayonnaise 1 tbs Rice wine 1 tbs Soy Sauce 1 Cucumber Instructions: STEP 1 TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear. STEP 2 Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice. STEP 3 Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber. STEP 4 Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll. STEP 5 Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll. STEP 6 Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film. STEP 7 TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film. STEP 8 Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one. STEP 9 Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film. STEP 10 TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping. STEP 11 Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve. Image: Audio Instructions: https://cdn.satellite.earth/3308af5a33debf6fbaabd9e65c57844fd927919703e933d1bfaab7a82c3c76ec.mp3

Big Mac Ingredients: 400g Minced Beef 2 tbs Olive Oil 2 Sesame Seed Burger Buns Chopped Onion 1/4 Iceberg Lettuce 2 sliced Cheese 2 large Dill Pickles 1 cup Mayonnaise 2 tsp White Wine Vinegar Pinch Pepper 2 tsp Mustard 1 1/2 tsp Onion Salt 1 1/2 tsp Garlic Powder 1/2 tsp Paprika Instructions: For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use. 2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties. 3. Carefully slice each burger bun into three acrossways, then lightly toast. 4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve. 5. After waiting half an hour for your food to settle, go for a jog. Image: Audio Instructions: https://cdn.satellite.earth/f31a681fe621d5b7b321cd72bd468ebf9ed8834a4bf86676d9d3d91ecb017026.mp3

Kapsalon Ingredients: 250 Grams Fries 500 Grams Doner Meat Topping Garlic sauce Topping Hotsauce 1 Bulb Lettuce 1 Tomato 3rd Cucumber 100 Grams Gouda cheese Instructions: Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready. Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish. Cover the fries with a new layer of meat and spread evenly. Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted. Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union. Dived the salad over the dish and Serve with garlicsauce and hot sauce Image: Audio Instructions: https://cdn.satellite.earth/8dd12a9e9d8f8932a32ee622c4b85be731cda6769e7f596636970eb40a5d0593.mp3

Koshari Ingredients: 1 1/2 cups Brown Lentils 1 1/2 cups Rice 1/2 tsp Coriander 2 cups Macaroni Can Chickpeas 1 large Onion Sprinking Salt 1/2 cup Vegetable Oil Instructions: Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice). Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so. Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain. Cover the chickpeas and warm in the microwave briefly before serving. Make the crispy onion topping. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes). Image: Audio Instructions: https://cdn.satellite.earth/2f3b6f198d9bf0be135cf20707edc181487017f8bab7ba818f5d9fdbb55e40fb.mp3