Start by evenly coating both sides of the ribs with olive oil, massaging it into the meat thoroughly. Mix brown sugar, salt, and ground coffee, then generously sprinkle this mixture over the ribs.

Prepare the Big Green Egg for indirect cooking by opening both dampers. Once the temperature gauge reads 160-180°C, place the ribs on the BBQ, adding a couple of fruit wood chunks onto the coals. Close the lid and maintain a temperature of 140-160°C. Cook for 1 hour...

Begin by preheating the oven to 180°C. In a pan, fry the lamb until evenly colored on all sides, then set aside, retaining any fat in the pan. In the same pan, fry bacon, leek, onion, and whole garlic cloves until nicely browned. Return the lamb to the pan along with potatoes, carrots, herbs, and salt, frying for 5 minutes while stirring. Pour in chicken stock and water, bringing it to a boil...

Combine all ingredients in a large mixing bowl, incorporating the sausage by scrunching and squeezing until the mixture resembles a thick batter or lumpy dough. Let the mixture rest for 20 minutes while preparing the harissa yogurt.

Heat oil in a non-stick frying pan. Spoon the batter into the pan in batches, cooking until golden brown. Rest cooked pancakes on kitchen paper while preparing the poached egg...

Start by roughly chopping the shallots, garlic, galangal (or ginger), chillies and one of the sticks of lemongrass.
Place a large saucepan on a medium high heat and add a tbsp of oil...

Pre heat the oven to 190 degrees C. Place the bones in a deep roasting tray and roast for 10-15 mins.  At the same time, slice all of the mushrooms. Put a large frying pan on a high heat and add a little oil...