1 Place the chopped tomatoes, tomato puree, ginger, garlic, chillis and chicken stock into a large saucepan and simmer uncovered for around 10 minutes until the sauce has thickened and reduced.

2 Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 6-7 minutes.

3 Stir in the butter, garam masala and coriander. Serve straightaway, with some plain boiled rice or a hot naan bread.

1 Preheat the oven to 180C / 350F / Gas 4.

2 In a large bowl beat together 30g of the softened butter, demerara sugar and jam and then spread over the base of a round non stick cake tin. Arrange the pineapple rings over the base of the tin.

3 In a clean bowl, mix together the remaining butter and caster sugar. Add the eggs one at a time with 1 tablespoon of flour and beat well. Sift in the remaining flour and baking powder and fold in well with the milk.

4 Spoon the mixture over the pineapple and level with the back of a spoon. Bake in the over for around 45 minutes until the cake is well risen and golden and a skewer inserted into the middle comes out clean.

5 Allow the cake to cool in the tin for around 10 minutes then loosen around the edges with a round bladed knife. Place a large serving plate of the top and carefully turn out the cake. Take care as the syrup will still be rather hot.

1 Preheat the oven to 200C / Gas 6 / 400F.

2 Halve the butternut squash and remove the seeds in the centre. Peel the squash and chop the flesh into small cubes, place in a large bowl.

3 Add the chopped red onion to the squash, along with the olive oil and then season lightly with salt and pepper.

4 Transfer the vegetable onto a baking sheet and place the rosemary sprigs with them. Roast in the oven for around 30 – 40 minutes until the squash is nice and tender and it is beginning to turn golden brown at the edges.

5 Serve once ready.

1 Firstly heat the sunflower oil in a large pan and gently fry the celery, potatoes, onion and beetroot for around 5-6 minutes. Stir constantly.

2 Next add the vegetable stock and bring to the boil. Cover the pan and simmer for around 35 minutes.

3 Using a liquidiser or hand blender, blend the soup until nice and smooth. Return to the pan / heat and warm through again. Stir in the dill and season to taste.

4 When you are ready to serve the beetroot soup, add a tablespoon of soured cream in the centre of each soup and top with a sprig of dill for garnish.

1 Firstly melt the chocolate chips with the oil in a medium sized bowl set in hot water. Keep stirring gently until all the chocolate chips have melted.

2 Wash all the strawberries and pat dry. Hold the hull of a strawberry and dip it in the melted chocolate so that two thirds of the strawberry is covered. Place the dipped strawberry on a foil covered baking sheet.

3 Repeat process 2 above until all strawberries have been dipped and all chocolate has been used.

4 Place the chocolate dipped strawberries in the fridge until set and you are ready to serve.