Theo Randall shows how to cook Elbow Macaroni with Clams and Articho...

Roast loin of lamb with apricot stuffingIngredients850g boneless lamb loin (see tip below)For the stuffingLarge handful dried apricotsHandful almonds1 tbsp chopped fresh herbs, such as thyme or parsleyMethod1. Preheat the oven to 180°c/ fan160°c/gas 4. Cut the apricots into quarters with scissors, and put into a bowl. Cut the almonds in half with a knife and add to the apricots. Add the chopped herbs and mix everything in the bowl together with your hands.2. Open the lamb loin out flat and rest...

Warm Sunday roast saladIngredients2-2.5kg leg of lamb4 garlic cloves, cut into sliversFew sprigs fresh rosemary450g baby new potatoes175ml olive oil200g French green beans4 tbsp red wine vinegarGenerous pinch of sugarHandful freshly chopped mint600g cherry tomatoes, halved350g baby spinach leaves, rocket or watercress or a mixture of all threeMethod1. Preheat the oven to 220°C/fan 200°C/gas 7. With the tip of a small, sharp knife make slits all over the lamb. Insert a sliver of garlic and a sprig...

Hot and sour prawn soupIngredients25g tamarind pulp1 tsp sunflower oil1 tsp palm sugar2 garlic cloves, finely sliced1 litre fish stock2 lemongrass stalks, outer layer discarded and finely sliced5cm piece galangal, sliced2 fresh or dried kaffir lime leaves1 red bird’s eye chilli, sliced250g raw king prawns, peeled, deveined with tail shells left onJuice of ½ lime2 tbsp Thai fish sauce (nam pla)1 spring onion, slicedHandful fresh coriander leavesMethod1. Put the tamarind pulp into a bowl and pour...

Pork and prawn noodle soupIngredients275g large, raw unpeeled prawns4 tsp vegetable oil150g shallots, roughly chopped4 garlic cloves, finely chopped1 tbsp sambal oelek or minced red chilli from a jar1.5 litres chicken stock175g lean pork mince1 tsp Thai fish sauce1 tsp soft light brown sugar100g dried fine egg noodles100g dried rice vermicelli noodles100g fresh beansprouts75g baby spinach2 hard-boiled eggs, quarteredMethod1. Peel and de-vein the prawns, leaving the tail-shells on. Reserve all the...

Jamaican spiced corn soupIngredients1 tbsp olive oil1 large onion, finely chopped2 garlic cloves, finely chopped1 tsp cayenne pepper200g yellow split peas, rinsed well1 litre vegetable stock400ml can coconut milk1 Scotch bonnet chilli2 fresh thyme sprigs1 cob of fresh corn, cut into 2cm slices200g waxy potatoes, diced200g butternut squash, peeled, deseeded and cut into 1.5cm dice200g frozen sweetcorn2 red peppers, dicedMethod1. Heat the oil in a casserole and soften the onion and garlic for 10 minutes....

Kabocha squash soup with pumpkin seed pesto Ingredients1.25kg kabocha squash or pumpkinSunflower oil40g butter1 medium onion, chopped1.2 litres hot vegetable stock4 tbsp crème fraîcheFresh flatleaf parsley sprigs, to garnishFor the pumpkin seed pesto30g shelled, unsalted pumpkin seeds (from supermarkets and health food shops)40g fresh coriander leaves1/2 green chilli, deseeded and finely chopped1 fat garlic clove, crushed65ml olive oil25g Parmesan, finely gratedMethod1. Preheat the oven to 180°C/fan160°C/gas...

Cauliflower cheese soup recipeIngredients50g butter1 onion, chopped1 garlic clove, chopped2 medium cauliflowers, broken into florets1 large baking potato, cut into chunks900ml chicken stock, hot142ml carton single cream100g mature Cheddar, grated125g Gruyère, gratedHandful roughly chopped fresh flatleaf parsley, to garnishMethod1. Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until softened. Add half the cauliflower florets and...

Cauliflower soup with cheese croutons recipeIngredients1 large cauliflower1 white potato, diced750ml whole milk1 litre vegetable stock, hotBunch of spring onions, thinly sliced25g butter25g plain flour100g Grana Padano, coarsely grated, plus extraFor the cheese croutons2 thick slices country bread1-2 tbsp olive oil2 tbsp finely grated Grana Padano1 garlic clove, crushedMethod1. Break the cauliflower into even-size florets and place in a large pan with the potato, milk, stock and the white part of...

sharba libyaIngredients 1/2 to 1/3 lb. lamb meat cut into small pieces1/4 cup oil or "samn" (vegetable ghee)one large onion1 table spoon tomato paste2 -3 tomatoes1 lemon1/2 cup orzo, salt, red pepper, Libyan spices (Hararat) or cinnamonDirections SautÈ the onion with meat in oil.Add parsley and sautÈ until meet is brown.Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.Add enough water to cover meat, simmer on medium heat until meat is cooked.Add more water if needed, and...