Step 1- We think this recipe is the perfect way to celebrate British tomato week! Start by preheating your oven to 190 degrees Celsius/375 degrees Fahrenheit. Unroll the filo pastry sheets and cover with kitchen towel. Take a baking sheet and brush with olive oil and place a sheet of the filo pastry on the baking sheet before brushing with more olive oil. Top with another sheet of filo pastry and again brush with olive oil. Repeat this process until all the filo pastry has been used.

Step 2-Take the slices of plum tomato and arrange on top of the filo pastry in a single layer. Ensure that you leave about ¼ of an inch gap around the edge of the pastry.

Step 3- Add the feta cheese over the top, along with the chopped thyme and rosemary. Season with salt and pepper to taste and drizzle any olive oil that is left over the top.

Step 4-Place in the oven and bake for around 30 minutes. You will know when the tart is done as the pastry will turn a delicious golden brown colour and the edges will start to crisp. Allow the Tomato Filo Tart to cool for 5 minutes before cutting in to a dozen pieces or so to serve. Now all there is left to do is enjoy a piece of this fantastic Tomato Filo Tart!

Step 1-Take the white fish fillets you have chosen and cut them in to small pieces. Add the pepper, coriander, spring onions, chillies, garlic, fish sauce and lemon grass to a blender and blend until it is a paste. Then add the fish pieces to the paste and blend again. Mix until smooth before adding the coconut and milk.

Step 2-Place this mixture in to a mixing bowl before finely slicing the green beans and adding them to the mixture. Allow the mixture to chill for at least 2 hours, but preferably overnight to allow the mixture to marinate.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-Take a deep based frying pan and half fill it with vegetable oil. Take care doing this as hot oil is extremely dangerous. Take a spoon and shape the paste in to small pieces. Once you have done this, lower each piece in to the hot vegetable oil. You should fry them until they are golden brown and crispy. Ensure you turn at least once during cooking to make sure they are evenly cooked. Remove from the oil and set aside on some kitchen roll to move any excess oil.

Step 5- To make the salad, start by slicing the cucumber in to 5mm slices. Dissolve the sugar in the wine vinegar and throw in the cucumber to soak up the flavour. After this add the chopped shallots, chopped coriander leaves and the chilli. Garnish with the roasted peanuts and fish sauce just before serving.

Step 6- That’s it, everything is done! Enjoy these flavoursome Thai Fishcakes! Happy Thai New Year!

Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/400 degrees Fahrenheit and place a roasting tin in the bottom of the oven for the potatoes.

Step 2-In a mixing bowl, mix together the 3 crushed garlic cloves, chopped rosemary, lemon zest and olive oil. Season the leg of lamb to taste with the salt and black pepper and rub the marinade on to the lamb. Place in to the oven on the shelf above the roasting tin so the juices from the meat can drop in to the tin.

Step 3-Boil the potatoes, the allow them to simmer for 10 minutes or so. Add the remaining whole garlic cloves, the sprigs of rosemary and season with more sea salt, black pepper and olive oil. Add the potatoes to the roasting tin and place them under the lamb so the meat juices drop on to the potatoes.

Step 4-Cook the lamb for anything between 1 hour and 15 minutes to 1 hour and a half depending how you like it cooked. Once it is cooked to your satisfaction, remove from the oven and allow it to rest for 15 minutes.

Step 5-Now you can make the mint sauce, and it couldn’t be easier! Mix the chopped mint leaves, the sugar, salt, wine vinegar and hot water together until it is well combined. Pour in to a jug ready to serve with the roast lamb and potatoes.

Step 6-That’s it, you are ready to enjoy your delicious Easter Sunday roast leg of lamb!

Step 1-Preheat your oven to 180 degrees/160 degrees for a fan oven/gas mark 4. Add the olive oil to a frying pan as well as the bacon and cook for a minute until it is lightly cooked.

Step 2-In a mixing bowl, beat the eggs, milk and single cream together and then add the cheese, nutmeg and salt and pepper. Add half of the bacon before pouring in to a flan tin. Add the remaining bacon after this.

Step 3-Bake the mixture for 35 to 40 minutes until the filling is set. You will know when this is the case as it will turn a golden brown colour and the filling will rise slightly above the edge of the tin. Allow the quiche to cool before removing it from the tin. Serve this quiche Lorraine with a delicious side salad or green vegetables.

Step 1- If you need to preheat your slow cooker, do that before you start preparing the food. Start by adding the sunflower oil to a frying pan, and cook the bacon until it is crispy. Once it is crispy, add to the slow cooker, before adding the chunks of lamb to the frying pan. Brown the lamb before adding that to the slow cooker as well, along with the onions, carrots, potatoes, thyme, lamb stock, bay leaves and water. The water should cover the lamb. Allow this to cook for 7 hours.

Step 2-After 7 hours, add in the leek and the pearl barley and turn to slow cooker up to high. Cooker the stew for a further one hour until the pearl barley starts to tenderise.

Step 3-Stir in the butter and season to taste. That’s it, serve this delicious slow cooker Irish stew straight in to a dish. If you want to serve something on the side, why not try some colcannon!