ingredients (except flour) and pulse in a food processor. Season.3 Dust hands with flour, divide mixture into 12 burgers and chill for 30 minutes.4 Brush burgers with oil and grill for 20 minutes on a medium heat until piping hot and browned each side

to the packet instructions. While it’s cooking, tear the chicken into strips.3 To make the dressing, heat the oil in a pan and gently cook the shallots, garlic and chilli for two to three minutes until they are soft but not brown. Then add the soy sauce, mint

handful of coriander, chopped1 medium pumpkin or squash, cut into 2cm pieces1 tbsp fish sauceThai rice or rice noodlesHeat the oil and saute the onion, ginger and garlic for about five minutes until the onion has softened

and lightly steam until tenderHeat a small frying pan and lightly toast the pumpkin seeds until slightly crunchyOnce the hot ingredients cool, stir together along with feta, pomegranate seeds, herbs, tomato and spring onions. Drizzle

clove, crushed100g watercress, choppedJuice of half a lemon2 tbsp vegetable oilPitta bread x8Topping100g watercress150g Greek yoghurt1 small clove garlic, crushed1. Preheat the oven to 220C or Gas Mark 6 and place a large roasting tin inside to heat up

until tender, then drain.2 Meanwhile, heat 1 tbsp oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes.3 Add the mushrooms and fry for 3 minutes then stir in the potatoes.4 Whisk the eggs and milk together, season

chopped tomatoes2 tbsp tomato puree225g spaghetti50g kalamata olives, pitted and halved20g fresh flat leaf parsley, roughly chopped1 Bring a large pan of salted water to the boil. Meanwhile fry the chorizo over a low heat for three

medium sliced wholemeal bread1 Heat the fruit with the honey and two tablespoons of water for 3-4 minutes until the fruit is softened still whole. Drain, keeping the juice, and cool slightly.2 Meanwhile, remove the crusts from the bread.  Dip six slices

Heat oil in a large pan or wok. Add lamb, aubergine, onion and mushroom, and cook until the meat is browned.2 Add the curry paste and mango chutney and cook for 1-2 minutes. Add tomato and coriander leaves.3 Spoon the mixture into the middle

, following trail runner Kilian Jornet who in 2011 set out to win five races on five continents. From a 100-mile race in the scorching heat of the Sierra Nevada Mountains to a vertical ascent of Mount Kinabalu, the film follows Kilian’s experiences over