Foodies Orbit

Ingredients
200 g seedless red grapes
1 radicchio or 2 red chicory
2 cloves of garlic
2 sprigs of fresh rosemary
2 heaped tablespoons pine nuts
olive oil
2 tablespoons balsamic vinegar
1 tablespoon runny honey
30 g rocket

Method
Put the grapes on a griddle pan over a high heat and grill for 5 minutes, or until caramelised and starting to burst open, then place in a large salad bowl.
Trim and quarter the radicchio, then dismantle all the leaves. Working in batches, grill, char and soften on both sides, then add to the bowl (this may feel like a very unusual process, but trust me, it’s delicious).
Once you've grilled the radicchio, turn the heat off (we're going to use the pan to make a warm dressing). Peel and finely slice the garlic, pick the rosemary leaves and place in the still-hot griddle pan with the pine nuts and 2 tablespoons of oil.
Keep everything moving for 1 minute, then add the balsamic vinegar (it'll sizzle and smell amazing!), and pour every last bit into the bowl along with the honey.
Toss and massage it all together, seasoning to absolute perfection with sea salt and black pepper.
Leave to sit for 10 minutes, then toss through the rocket. Great as a side salad, or shave over a little goat's cheese and serve with hot toast.

Ingredients
olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs , such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg , such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts , optional

Method
Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

Ingredients
rinds of 2 lemons
rinds of 2 oranges
rind of 1 grapefruit ,
250 g caster sugar , plus extra for dusting

Method
Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.

Ingredients
½ a pineapple
1 cantaloupe melon
2 kiwis
a handful of strawberries
a handful of seedless grapes
2 limes
½ a bunch of fresh mint , (15g)

Method
Preheat your barbecue or griddle pan. Place 6 wooden skewers into a large roasting tray of cold water to soak (this will stop them from burning).
Peel and core the pineapple, peel and deseed the melon, then chop them both into 3cm chunks. Peel and quarter the kiwis and trim the tops off the strawberries.
Carefully thread the fruit onto the skewers. (Use the grapes to secure any wobbly pieces of fruit as they sit nice and tightly to the skewer.)
Carefully transfer them to the barbecue or griddle pan and cook for 2 or 3 minutes on each side, then slide the fruit off the skewers into a bowl or onto a platter.
Squeeze over the lime juice, tear over the mint leaves, toss it all together and serv

Ingredients
1 x 8 -bone higher-welfare rack of lamb , French trimmed
2 sprigs of fresh rosemary
4 cloves of garlic
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
olive oil
COLLARD GREENS
1 oak-smoked free-range chicken leg , optional
500 g mixed greens , such as cavolo nero, chard, spinach
1 onion
3 cloves of garlic
500 ml free-range chicken stock , (or 250ml if made without the chicken leg)

Method
Remove all the fat from the lamb – you can do this by hand: simply tear off the sinew and trim with a sharp knife, or ask your butcher to do it for you.
Pick and finely chop the rosemary, then peel and chop the garlic as finely as you can. Add a pinch of sea salt and mince it all with the back of your knife. Scrape into a bowl, then muddle in the Worcestershire sauce, mustard, 3 tablespoons of oil and a pinch of black pepper.
Rub the marinade all over the lamb (avoiding the bones), then leave to marinate for at least 2 hours.
To make the collard greens, put the chicken leg (if using) into a large pan with 1 litre of boiling water and simmer gently for 1 hour 30 minutes, or until the meat is falling off the bone. Reserving the broth, remove the chicken leg, leave to cool slightly, then shred the meat, discarding any bones or wobbly bits.
Wash the greens, then shred into rough 2cm pieces, discarding any stalks.
Peel and roughly chop the onion, and peel and finely slice the garlic, then place in a large pan with 2 tablespoons of oil and the shredded meat (if using). Cook for 6 minutes, or until softened, stirring regularly.
Add the greens and cook for a further 6 minutes, or until just wilted – you may need to work in batches. Pour over the stock (or use the equivalent volume of reserved broth), cover and simmer for a final 6 minutes, then season to perfection.
Preheat the oven to 200°C/400°F/gas 6. Place a large ovenproof frying pan over a high heat, then sear the lamb for 2 minutes, or until golden all over, turning regularly. Transfer to the oven and cook for 15 minutes, or until blushing pink on the inside and gnarly on the outside.
Rest the lamb for 5 minutes, then slice into chops and plate up with the collard greens. Delicious served with scalloped potatoes.