Cooking Method:

1. Cook potatoes in boiling salted water until soft but still firm.
2. Drain well and put through a food mill or potato ricer.
3. Using a wooden spoon,beat potatoes until smooth.
4. Stir in butter,salt,black pepper,nutmegs and lightly beaten eggs with egg yolks.Whip until fluffy.

Cooking Method:

1. Remove the tough outer layers and dark green tops on the leeks.
2. Slice in half lengthwise and rinse well under cold running water,Slice into thick pieces against the grain.
3. In a pressure cooker,heat olive oil over medium-high heat.
4. Add chicken and until browned on all sides,turning once.
5. Stir in leeks,carrots,celery and potatoes.Cook ,stirring,for a further 2 minutes.
6. Stir in chicken broth,mustard,tarragon,nutmeg and white pepper.Stir well to blend mustard.Bring to a boil over high heat.Skim off the foam.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.When cooker reaches high pressure,reduce it to low.
9. Set timer to cook for 10 minutes.
10. Remove the pot from the heat.
11. Carefully open pressure cooker.
12. Transfer cooked chicken to cutting board.Cut into cubes.Return to the soup.
13. Sprinkle with chopped parsley.

Ingredients:

• 1 tablespoon unsalted butter
• 1 shallot,very finely chopped
• 1 stick celery,very finely chopped
• finely grated rind of 1/2 orange
• 1/2 cup (125 g) stoned prunes,chopped
• 1/2 cup (30 g) white breadcrumbs
• 2 tablespoons chopped fresh parsley
• grated nutmeg
• 8 oz (240 g) pork fillets,trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• 2/3 cup (160 ml) dry white wine
• salt and freshly ground black pepper

Cooking Method:

1. In a frying pan,melt butter.Add chopped shallot and celery and fry,stirring,until soft.
2. Transfer cooked vegetables to a bowl and stir in orange rind,prunes,breadcrumbs,parsley and nutmeg.
3. Season with salt and black pepper,set aside and allow to cool.
4. Slice down the length of each pork fillet,cutting 3/4 of the way through.
5. Open out each pork fillet and lay it out on a board.
6. Cover sliced pork with plastic wrap,then gently bash with rolling pin until meat is about 1/4 -inch (5 mm) thick.
7. Arrange 3 slices of prosciutto on a board and top with one pork fillet.Repeat with remaining prosciutto and pork fillet.
8. Divide prune stuffing between pork fillets,then fold over to enclose the filling.
9. Wrap prosciutto around prune-stuffed pork fillet and secure with wooden toothpicks.
10. In a frying pan,heat olive oil.Add stuffed pork fillets and quickly brown all over.
11. Transfer browned prune-stuffed pork fillets to slow cooker.
12. Pour dry white wine into frying pan and bring to a boil.Pour boiled wine over pork fillets in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 1 hour.Switch slow cooker to low and cook for a further 2-3 hours or until pork fillets are tender.
14. Remove cooked pork from slow cooker and transfer onto cutting board.
15. Remove toothpicks from cooked meat.Cut pork into slices.
16. Arrange on serving platter.Spoon over cooking liquid and serve.More slow cooker recipes>>>>>

Ingredients:

• 8 chicken pieces (chicken thighs and legs)
• 1 tablespoon sunflower oil
• 1 tablespoon unsalted butter
• For Jamaican Jerk Sauce:
• 1 bunch of green onions,trimmed and finely chopped
• 2 garlic cloves,peeled and crushed
• 1 hot red chili pepper,halved,seeded and finely chopped
• 1 teaspoon ground allspice
• 1.2 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons sugar
• 1 teaspoon all-purpose flour
• 1 1/4 cups (300 ml) chicken stock
• 1 tablespoon white wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons tomato paste
• salt and freshly ground black pepper to taste

Cooking Method:

1. Pat dry chicken pieces with paper towel.
2. In a frying pan,heat sunflower oil and butter until melted.
3. Add chicken pieces and cook until browned on all sides.
4. Using a slotted spoon,remove cooked chicken from the pan and transfer to slow cooker.
5. Add chopped green onions,garlic and chili in frying pan and cook,stirring,for 4-5 minutes or until softened.
6. Stir in allspice,cinnamon,thyme,ground nutmeg and sugar.Sprinkle with all-purpose flour and stir well.
7. Gradually add chicken stock,stirring until mixture bubbles and thickens.
8. Remove frying pan from the heat.
9. Stir in vinegar,lime juice,tomato paste.Season to taste with salt and black pepper.
10. Pour Jamaican sauce over chicken pieces in slow cooker.
11. Cover slow cooker and cook on high-heat setting for 3-4 hours or on low-heat setting for 6-7 hours.
12. Remove cooked chicken from the hot sauce and transfer onto serving platter,reserving hot sauce.
13. taste sauce and adjust seasoning.Serve separately.

Ingredients:

• 2 medium zucchinis,cut lengthwise
• 1 tablespoon grated mozzarella cheese
• 1 medium tomato,peeled and grated
• handful of fresh parsley,finely chopped
• handful of fresh peppermint,finely chopped
• handful of fresh dill,finely chopped
• 1 teaspoon red pepper powder
• freshly ground black pepper
• ground nutmeg

Ingredients:

• 6 large eggs,beaten
• 3 oz (90 ml) double (heavy) cream
• 1 small yellow onion,peeled and finely chopped
• 1 pound (480 g) tin salmon,flaked
• 2 1/2 oz (75 g) watercress,chopped
• freshly ground black pepper
• sea salt
• 1/2 teaspoon freshly grated nutmeg

Ingredients:

• 4 pounds (2 kg) boneless and skinless chicken pieces
• 1/3 (80 ml) cup vinegar
• 1 bay leaf
• 3 cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 yellow onion,peeled and sliced
• 2/3 cup (160 g) sour cream
• salt and freshly ground black pepper
• 2 1/2 cups (625 ml) water

Ingredients:

• 2 cups (500 g) sifted cake flour
• 3/4 cup (60 g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground cinnamon
• 1½ teaspoons freshly ground cardamom
• 3/4 cup (60 ml) buttermilk
• 2 large eggs,lightly beaten
• 2 tablespoons melted butter
• 1 cup (250 g) fresh blueberries
• 1 teaspoon salt
• For topping: 3 tablespoons unsalted butter,melted
• 1/2 cup (125 g) granulated sugar
• 1/2 teaspoon ground cardamom

Ingredients:

 For the Meatballs:

• 1 pound (480 g) lean ground beef
• 1 pound (480 g) lean ground pork
• 1 small yellow onion,peeled and diced
• 1 clove garlic,peeled and minced
• 2 tablespoons dried mustard
• 1/2 cup(125 g) freshly ground raw hazelnuts
• 2 large eggs,beaten
• 1 teaspoon Himalayan salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground cardamom
• 1/2 teaspoon ground Ceylon cinnamon
•  1/4 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg

 Cooking Method:

1. In a large mixing bowl,combine all meatball ingredients.
2. Using a hands,knead well to combine.
3. Using ice cream scoop,form into approximately 48 meatballs.
4. Preheat a large heavy skillet.Add lard and , working in a batches, sear meatballs until golden all around  (reserve cooked meatballs in a shallow bowl).
5. Meanwhile,in a blender,combine all gravy ingredients.Blend until creamy.
6.  Once all the meatballs are cooked, transfer them back toheavy skillet along with their cooking liquid and pour the gravy all over them.
7. Switch heat to high and bring to a boil,then reduce heat to low and simmer for 20-25 minutes.
8.  Serve immediately together with gravy.