Can you tell I was hungover when I made this? Encompassing the holy grail of hangover cures: carbs and fat, this is really not my normal day to day food but oh my gosh it was tasty. Like a big, grown up mac'n'cheese, but even better. I was feeling slovenly, so obviously did not make my own gnocchi and just boiled up some pre-packaged stuff, but you could totally make your own if you wanted (egg, potato, flour, roll into a sausage, chill, slice, boil). Here's how I made this o

I'm a big fan of Jamie Oliver, so when I saw his Squash Daal and Fried Egg lunch dish on his new Superfoods programme the other night, I made it immediately. Daal is one of my favourite things ever, and I had already made a batch of my favourite coconut daal (recipe here, as featured on Telegraph Food) that was keeping in the fridge. Daal is low fat, low calorie (ish) and very high protein, plus it keeps you really really full - I have it at least once a week. Jamie had used

When we were in Thailand we got quite heavily into a vegetable that's called Morning Glory (!) over there. I mean, we had it every day by choice and sometimes I'd have had it for breakfast too in one of their tasty omelette things. It's kind of like big robust spinach but more crispy and crunchy when stir fried, with straw-like stems and a sweet, green flavour. It's indiginous to Thailand, but there are other Chinese varieties that are similar. I've been searching for it high

Sprouts. Love them or hate them, the little green cabbages are an integral part of Christmas lunch and I want to fancy them up a bit. We all know the tricks of having some festive chestnuts roasted in with them, or given a bit of body with some lovely fatty pancetta, but I had a think about some more unusual and dare I say it - cooler - combinations to help your Brussels sprouts steal the limelight this year. It goes without saying but do not overcook your sprouts or they wil

My friend Julia and I made these recently as a bit of a change from drinking gallons of white wine, and it was a good decision. Shoreditch House often do them in the summer, so we made an educated guess at the recipe and it turned out pretty well. I'd made Julia chilli vodka for Christmas, so she bought that over but you could just as well use plain and up the fresh chilli content... Ingredients: Fresh NOT FROM CONCENTRATE tropical juice Chilli vodka Fresh chillis Cuarenta Y

I've been wanting to try and make Beer Butt Chicken since I saw Jamie Oliver making his on TV a while ago, so when I looked in the fridge this week and saw a fat little chicken and a can of Red Stripe next to each other, dinner was sorted. I remembered the method from seeing Jamie do it himself, but I looked up his idea for a marinade and pretty much copied the one he suggests here. I didn't have any cumin seeds, so I left these out and I added some crazy hot dried chillis my