Sulaiman Atwi

Barbecue baked sweet potatoes
Method
STEP 1
Rub each potato with a little oil and salt, then wrap in a double layer of foil.

STEP 2
As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.

STEP 3
Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

Korean clam broth - Jogaetang
Method
STEP 1
Drain the rinsed clams well and place them in a saucepan (with a lid) that fits them in a single layer. Pour over cold water to just cover (about 750ml should do it), then stir in the chilli paste, the garlic and the spring onion whites.

STEP 2
Cover with a lid, bring to the boil, then turn down the heat and simmer gently for 2-3 mins until the clams have all opened. Turn off the heat and stir through the beansprouts and chilli. Season with salt to taste, and decant into one large or two smaller bowls. Top with the spring onion greens and a drizzle of sesame oil, and enjoy with rice and something sharp like kimchi or pickled cucumber. You’ll need soup spoons and a bowl for the empty shells.

Fruity traybake
Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with baking parchment. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Stir through the apples, carrots, mango and lemon zest. Combine the flour, bicarb and mixed spice in another bowl, then fold into the fruit mixture.

STEP 2
Pour the mixture into the tin and bake for 40 mins, until a skewer inserted comes out clean. Cool for 10 mins before turning out onto a wire rack.

STEP 3
To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into square pieces to serve.

Lemon & oregano chicken traybake
Method
STEP 1
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.

STEP 2
Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

Sweet potato wedges with mole sauce
Method
STEP 1
Toss the courgettes and sweet potatoes in 1 tsp olive oil, then tip onto a baking sheet lined with baking paper and bake at 200C/180C fan/gas 6 for 25 mins until the vegetables are tender and slightly charred. Boil the kettle.

STEP 2
Tip the red onion slices into a heatproof bowl, cover with boiling water from the kettle, then drain. Return to the bowl and mix with the lime juice. Set aside until needed.

STEP 3
Heat the remaining oil in a frying pan over a medium heat. Add the onion and thyme, cover and cook for 5-10 mins until the onion has started to soften. Tip in the tomatoes and a can of water, then add the bouillon powder, peanut butter, raisins, smoked paprika and chilli flakes, if using. Drop in the cinnamon stick, then cover and simmer for 20 mins.

STEP 4
Meanwhile, tip the black beans into a small pan with the liquid from the can, the cumin and garlic. Simmer over a low heat for 5-10 mins, then roughly mash with a fork.

STEP 5
Spoon half the sauce over two plates and top with half the roasted veg. Spoon over the beans and pickled red onions, then scatter with coriander before serving. Leftovers should be left to cool completely then keep chilled for up to two days. Reheat the sauce in a pan with a splash of water and microwave the beans and vegetables until piping hot.

Blueberry cake with cream cheese frosting
Method
STEP 1
Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.

STEP 2
Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric be**er for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.

STEP 3
Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.

STEP 4
To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Easy tomato pasta
Method
STEP 1
Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen.

STEP 2
Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.

STEP 3
Drain the pasta and stir into the sauce. Tip in the frankfurters (if using) and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

Warm potato & cherry tomato salad
Method
STEP 1
Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.

STEP 2
Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.

Roast chicken with pancetta & ricotta stuffing balls
Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Season the chicken inside and out, then place in a large roasting dish. Rub all over with the oil. Place in oven, then cook for 1 hr 30 mins, spooning oil and juices over the bird a few times during cooking.

STEP 2
Meanwhile, make the stuffing. Whizz the bread and parsley in a food processor or grate the bread on the biggest holes of a grater. Mix with the rest of the stuffing ingredients, apart from the pancetta or bacon, in a large bowl. Use your hands to shape into 12 balls, then wrap a slice of pancetta or bacon around each.

STEP 3
Test if the chicken is done by inserting a skewer into the thigh meat; when the juices run clear, remove from the roasting dish. Place on a serving plate and loosely cover with foil. While the chicken is resting, pour away any excess fat from the dish and tip in the stuffing balls. Cook for 20 mins until crisp and golden. Serve alongside the chicken.

Healthy pumpkin soup
Method
STEP 1
Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.

STEP 2
Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.

STEP 3
Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.

Orange, fennel & rocket salad

Method
STEP 1
Using a mandolin or a sharp knife, shred the fennel into thin slices.

STEP 2
Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.

STEP 3
Tip the onion into a bowl with the fennel, orange segments and rocket leaves.

STEP 4
To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Blackberry & apple oat bake
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Put the milk, spices and apple in a small saucepan. Cover, gently bring to the boil and simmer for 10-12 mins. Set aside to infuse for at least 15 mins.

STEP 2
Remove and discard the spices, then pour the apples and milk into a large bowl and roughly crush the apples with the back of a fork. Mix in the oats, egg, vanilla, baking powder, pecans and blackberries.

STEP 3
Tip into a 2-litre ovenproof dish and bake for about 30-35 mins until piping hot in the middle. Serve with milk or yogurt and maple syrup, if you like.

Cocoa & cherry oat bake
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Cover the cherries with boiling water and set aside for 10 mins. Meanwhile, mix the chia seeds with 3 tbsp warm water.

STEP 2
Drain the cherries and put in a large bowl with the soaked chia and the remaining ingredients, except the hazelnuts. Tip into a 2-litre ovenproof dish and scatter over the hazelnuts, then bake for 25-30 mins until piping hot in the middle. Serve with yogurt and cherry compote, if you like.

Blueberry baked oats
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl.

STEP 2
Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.

Chorizo & mozzarella gnocchi bake

Method
STEP 1
Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

STEP 2
Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

Healthy baked oats
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Beat the milk, egg and oats together with 2 tbsp water, the cinnamon and vanilla essence. Divide between two 165ml ramekins, then bake in the oven for 10 mins until almost set. Top each one with half the yogurt, then dust with cinnamon and top with the berries.