cooking.

Place them in the air fryer basket and cook for 14 minutes, shaking the basket halfway through.

Remove and set aside.

Prepare the Sauerkraut: Increase the air fryer temperature to 380°F (190°C).

In a baking pan, heat the canola oil and sauté the minced garlic for 1 minute.

Cook the Sauerkraut: Add the sauerkraut, cayenne pepper, black peppercorns, and bay leaves to the baking pan.

Stir well to combine and cook for 15 minutes, stirring every 5 minutes for even heating.

Serve: Divide the sauerkraut among individual bowls and serve the warm smoked sausages alongside.

Prepare the Marinade: In a mixing bowl, combine the salt, cayenne pepper, black pepper, honey, minced garlic, grated ginger, onion powder, porcini powder, mustard seeds, sweet chili sauce, and balsamic vinegar.

Season the Ribs: Toss and rub the seasoning mixture all over the pork ribs, ensuring they are evenly coated.

Cook the Ribs: Preheat your air fryer to 360°F (180°C).

Place the ribs in the air fryer basket, ensuring they are not overcrowded.

Cook for 15 minutes, then flip the ribs and cook for an additional 20 minutes, or until they are tender inside and crispy on the outside.

Serve: Serve the ribs warm, optionally garnished with fresh chives for a burst of color and flavor.

Prepare the Meatloaves: In a large mixing bowl, combine all the meatloaf ingredients.

Mix thoroughly with your hands until well incorporated.

Shape and Cook: Divide the mixture into four equal portions and shape them into mini loaves.

Grease the cooking basket of your air fryer generously with cooking oil spray.

Place the mini meatloaves in the basket, ensuring they do not touch.

Cook in the preheated air fryer at 385°F (195°C) for 43 minutes.

Make the Glaze: While the meatloaves cook, mix together all the glaze ingredients in a small bowl.

Apply Glaze and Finish Cooking: After 43 minutes, spread the glaze evenly over the meatloaves.

Return them to the air fryer and cook for an additional 6 minutes.

Serve: Allow the meatloaves to rest for a few minutes before serving.

Enjoy your smoky, cheesy mini meatloaves with your favorite side dishes!

Prepare the Leeks: Trim the outer leaves from the leeks and cut off the tops down to where the leaves split.

Cut each leek into 3-4 chunks, then wash thoroughly to remove any grit.

Steam the Vegetables: Heat a steamer and add the leeks.

Steam for 8 minutes, then add the peas and steam for an additional 2-3 minutes until both vegetables are tender.

Make the Vinaigrette: In a mixing bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, and seasoning to taste.

Combine and Serve: Add the hot steamed vegetables to the bowl with the vinaigrette, toss to coat, and sprinkle with chopped parsley and mint.

Serve warm.

Cook the Carrots: Boil the sliced carrots in salted water for 20-25 minutes, or until tender.

Drain in a colander and let them steam-dry for 1-2 minutes.

Mash or Purée: Return the carrots to the pan.

Add the butter and either roughly mash for a textured purée or use a hand blender to blitz into a silky-smooth consistency.

Add Tarragon: Season to taste, then stir in the chopped tarragon leaves.

Serve or Store: Serve warm.

The purée can be stored in the fridge for up to 3 days.

Reheat in the microwave for 2-3 minutes or in a saucepan just before serving.

Sauté the Onions: In a large heavy-based pan, heat the olive oil over medium heat.

Add the sliced onions and sauté for about 8 minutes, until softened.

Add Garlic and Juniper: Stir in the chopped garlic and juniper berries and cook for an additional minute.

Cook the Cabbage: Add as much shredded cabbage as possible to the pan, stirring until it begins to soften.

Gradually add the remaining cabbage along with the cinnamon, red wine vinegar, sugar, and vegetable stock.

Simmer: Stir well, cover the pan, and cook over low heat for 35 minutes, stirring occasionally to prevent sticking.

Add the Pears: Add the pear wedges to the pan and cook for another 10-15 minutes, depending on the ripeness of the pears.

(If planning to freeze, cook for only 5 minutes to maintain texture).

Serve or Store: Serve warm as a side dish.

Leftovers can be stored in the fridge for up to 1 week.

Cook the Prosciutto: Heat a frying pan over medium heat.

Add the prosciutto slices in batches, cooking them flat until brown and crispy.

Remove from the pan and set aside to cool.

Cook the Brussels Sprouts: Steam or boil the Brussels sprouts for 7-8 minutes, until just tender.

Drain well and return them to the pan.

Add Butter and Seasoning: Add the butter, lemon zest, and a pinch of salt to the pan with the Brussels sprouts.

Toss the sprouts until well coated with the lemon butter.

Serve: Transfer the Brussels sprouts to a serving bowl, tear the crispy prosciutto into pieces and scatter on top.

Season with black pepper and serve.

Prepare the Parsnips: Halve the peeled parsnips lengthwise, then cut each half into 3 equal pieces.

Place the parsnip pieces in a large pot of boiling water and boil for 5 minutes.

Drain well and toss with the flour to coat.

Preheat the Roasting Tin: Preheat the oven to 220°C (200°C fan) or gas mark 7.

Add the oil to a large roasting tin and heat in the oven for 5 minutes.

Roast the Parsnips: Add the parsnips to the hot roasting tin, turning them in the oil to coat.

Give the tin a shake so the parsnips make contact with the base.

Roast for 30 minutes, turning once halfway through, until golden and crispy.

Finish and Serve: Transfer the roasted parsnips to a serving platter, drizzle with the maple syrup, and scatter with chopped rosemary and flaky sea salt.

Prepare the Cauliflower: Separate the cauliflower into even-sized florets, cutting around the core.

Bring a large pan of salted water to a boil and add the cauliflower florets.

Boil for 8 minutes, or until just tender, then drain in a colander and allow to steam-dry.

Shake the cauliflower gently to remove any excess water, then arrange it in a large casserole dish.

Make the Cheese Sauce: In a saucepan, combine the milk, butter, bay leaves, and cornflour.

Heat gently, stirring constantly, until the mixture thickens into a smooth, creamy sauce.

Remove the bay leaves, stir in 100g of the grated cheese, and season to taste.

Assemble and Bake: Pour the cheese sauce over the cauliflower in the casserole dish.

Sprinkle the remaining cheese on top, followed by the bread crumbs and chopped walnuts.

Bake: Preheat the oven to 220°C (200°C fan) or gas mark 7.

Bake the dish for 25 minutes, until golden and bubbling.

Place the prunes and apricots in a bowl and soak in the white wine or orange juice for at least 3 hours (or overnight if possible).

Preheat the oven to 220°C (200°C fan) or gas mark 7.

Spread a little English mustard onto each half of bacon.

Wrap each piece of bacon around a soaked prune or apricot along with a chipolata sausage, securing the fruit and sausage snugly.

Repeat with the remaining ingredients and place each wrapped sausage on a baking tray.

Lightly brush the wrapped sausages with olive oil.

Bake in the oven for 18-20 minutes until the bacon is crispy and golden.