Amazing lamb rack

Preparing your lamb rack
Remove most of the fat from the back of the rack leaving a little bit to flavour the meat as it cooks. French-trim the bones by cutting the fat out around each bone down to the meat. Scrape the bones of all sinew and fat.

Pork belly roast

Turn oven to the highest temperature you can get it to. Using a Stanley knife score the skin down to the meat (try not to cut the meat), make the cuts very close together (go across the skin)
Put the fennel seeds and the malden sea salt

Fish cakes

Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper.

Christmas pud sundae

Put the cranberries, half the orange juice and all of the sugar in a small pan and bring to the boil. Let it simmer for 5 to 6 minutes, stirring occasionally, until

Special spaghetti cake

Preheat the oven to 180°C. In a large bowl beat the double cream and