10 Must-Try Recipes from Your Favourite Celeb Foodies

Step 1: Cook your pasta according to packet instructions, reserving about one cup of the pasta water before draining. While pasta is cooking, sauté your onions and garlic in olive oil over medium heat.

Step 2: Add tomato paste and cook for a few minutes until tomato paste darkens a bit in colour.

Step 3: Add the vodka and cook for a minute or so until alcohol has a chance to burn off. Then, add in heavy cream and red pepper flakes. Season with salt and pepper.

Step 4: Add pasta, reserved pasta water and butter. Stir until all the pasta is nicely coated.

Step 5: Add Parmesan cheese and season with salt and pepper. Sprinkle with basil and serve immediately!

In a medium bowl, combine the avocados, tomatoes, onions, coriander, chilies, lemon juice and salt. Stir gently until well combined.

1. Finely chop the celery, carrot, garlic and onion. You can also pulse them in a blender, but be sure they retain some integrity and don’t turn into a paste. Set aside.

2. In a large heavy-bottomed saucepan, heat the oil and butter over low to medium heat. Be careful not to let the butter burn. Add the pancetta, just to soften it. Then add the celery, carrot, garlic and onion mixture and stir to coat well. Sweat the vegetables in the pan, stirring every now and then, for a good 10 to 12 minutes. You want them to melt and break down. Then add the meat, crumbling it in with your hands as you go. Leave it to sear and take on colour. Turn it often with a spoon or spatula to make sure the meat is browned and has “caught” the bottom of the pan a little.

3. Season with salt and pepper. Add the wine and bring to a simmer to cook out the alcohol. Add the bay leaves, thyme and tomatoes, and stir to combine. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer and cook until it has reduced slightly, 5 to 10 minutes. Add the milk. Cover the pan, reduce the heat to low, and simmer very gently for 1 to 1.5 hours. Taste and adjust the seasoning.

4. Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook it according to directions and then drain the pasta.

5. Serve sauce over the pasta, topped with freshly grated Parmigiano-Reggiano.

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrots and celery, and cook, stirring occasionally, until the onion is translucent, but not browned, about 5 minutes. Add the garlic, 2 bay leaves, and a pinch of salt, then stir in the tomato paste and cook until the paste begins to caramelise (about 2 minutes).

2. Add the tomatoes and their juices, while breaking the tomatoes apart with a wooden spoon. Then bury the bunch of basil (and the Parmesan rind, if using) in the sauce. Reduce the heat to low and simmer, uncovered, until the sauce has thickened and the flavours have developed, about 30 minutes. Remove and discard the Parm rind (if you used it) and the basil. Set the sauce aside to cool.

3. Meanwhile, in a large pot, combine the rice, broth, and the remaining 2 bay leaves. Bring to a boil over high heat, reduce to a gentle simmer, cover and cook, without removing the lid, for 15 minutes. The rice should be al dente. Give the rice a stir, transfer it to a large bowl, and let it cool until it’s just warm to the touch, 10-15 minutes.

4. Heat the oven to 200 degrees with a rack in the middle.

5. Stir the grated Parmesan cheese into the cooled rice. Adjust the salt if necessary, then stir in the eggs to thoroughly combine.

6. Generously grease the inside of a 12-cup bundt pan, including the central tube, with all the butter. Add 3/4 of the bread crumbs, then tilt the pan to coat all sides. Using your hands, line the bottom and the sides of the pan, including the central tube, with an even layer of the rice, using about three quarters of it and bringing it up to about 1/2 inch from the top of the pan. Tear the mozzarella into small shreds and scatter over the bottom layer of rice. Add all but about 1 cup of the tomato sauce, then cover the sauce and cheese with the remaining rice, smoothing the top with the back of a spoon to seal the edges. Top with the remaining 1/4 bread crumbs and brush with oil (this will give you a nice crispy crust).

7. Bake until the top is golden brown and the edges are crispy, about 30-35 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Meanwhile, gently rewarm the reserved sauce.

8. Invert the rice onto a large serving plate. Fill the cavity with the reserved tomato sauce. Garnish with basil leaves, then top with more grated Parmesan and a drizzle of oil. Slice into wedges and serve immediately.

1. Hard boil or steam your eggs.
2. Leave to cool, peel and then cut each in half lengthwise.
3. Remove yolks with a spoon and place in a bowl with all other ingredients before mixing well.
4. Spoon into egg whites and sprinkle with parsley & paprika.
5. Cover and refrigerate at least one hour or more and serve chilled!

1. Place 1 tablespoon of oil into a bowl with the spices and half the lime juice.

2. Peel and finely slice the onion, then trim and deseed the peppers. Slice the peppers and the chicken breasts into 1cm strips.

3. Add the onion, pepper and chicken to the bowl of spices with a pinch of sea salt and black pepper and toss to coat. Leave to marinate while you make the mole sauce.

4. Drizzle 1 tablespoon of oil into a pan over a medium heat. Finely chop the tomatoes and add to the pan, followed by the chipotle paste and spices. Cook for 2 to 3 minutes, then pour in 200ml of hot water. Cook for a further 10 minutes, or until thickened, mashing the tomatoes to make a smoother sauce.

5. Remove from the heat and finely grate in the chocolate, stir until melted, then set aside for later. Wrap the tortillas in tin foil and put to one side.

6. Pour 1 tablespoon of oil into a large frying pan over a medium-high heat. Add the chicken and veg and fry for 6 minutes, or until cooked through, turning halfway. You may need to do this in batches.

7. Meanwhile, pop the parcel of tortillas into a low oven for 5 minutes to warm through. Cut the remaining lime half into wedges, pick and finely chop the coriander leaves, and put the yoghurt into a little bowl.

8. Remove the tortillas from the oven, and build the fajitas: take a wrap, spoon over some mole sauce and top with chicken and veg. Spoon over some yoghurt, scatter over a few coriander leaves and squeeze over a little lime juice. Nice served with a dollop of fresh guacamole.

1. Add the tofu, cashews, lemon juice, salt, pepper, nutritional yeast, boiling water and Italian seasoning to a blender and blitz until smooth.

2. Chop your broccoli head into small, bite size pieces.

3. Add your shallots and garlic to a pan and fry until golden brown before adding your broccoli.

4. Add your butter and vegan chicken to the pan and cook through.

5. Pour your sauce into the pan and stir through.

6. Whilst this is heating through, cook your fettuccine according to packet instructions and pat dry before incorporating into your frying pan.

7. Season as needed and serve!

1. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.
2. Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
3. Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

1. Add soaked and dehydrated pecans to a food processor and pulse until chopped into small chunks to form the ‘ground meat’.

2. Add in the Mexican seasoning (cumin, paprika, onion powder, garlic powder, oregano, thyme cayenne, chilli powder) and stir through.

3. Add a teaspoon of coconut oil, liquid smoke and plum vinegar, and a splash of coconut aminos and organic blue agave and combine.

4. Add in some diced red onion and tomatoes and stir through.

5. Next, add your cashews, nutritional yeast, red onion and a splash of apple cider vinegar, coconut aminos and water to a food processor and blend to create your cashew sour cream.

6. Take a homemade or pre-bought balsamic reduction and drizzle across a plate.

7. Fill a romaine lettuce leaf with your pecan mixture and top with chopped tomato, onion, and diced avocado.

8. Top with your cashew sour cream and enjoy!

1. Preheat your oven to 190°c and start assembling the pasta pie by adding the cheese layer at the bottom of a coffee mug (make sure it’s made of oven-safe materials).

2. Top the cheese with half of the marinara sauce and basil. Then place the rigatoni upright on top. Another layer of marinara goes over the rigatoni, followed by a final layer of mozzarella cheese.

3. Once assembled, place the mug in the oven and bake for 20 to 25 minutes, or until the top is slightly golden and bubbly. After carefully removing the mug from the oven, place your serving plate face down on top of it. Flip the mug with the plate, and let the pasta pie set onto the plate.