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Presented by Chef _Zouheir Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 250 kcal | Servings: 4 servings Ingredients: 4 cod fillets 2 tablespoons olive oil 1 onion, finely chopped 3 cloves garlic, minced 2 cups cherry tomatoes, halved 1 can (14.5 oz) diced tomatoes 1/2 cup fresh basil leaves, chopped 1/4 cup dry white wine Salt and pepper to taste Lemon wedges for serving Instructions Season the cod fillets with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, and sauté for 2-3 minutes until softened. Add the cherry tomatoes and cook for another 3 minutes until they start to break down. Stir in the diced tomatoes, white wine, and half of the basil. Simmer for 10 minutes to allow the flavors to meld. Return the cod fillets to the skillet and spoon the sauce over the top. Simmer for another 2-3 minutes to heat the fish through. Serve the cod fillets with the tomato basil sauce spooned over the top and garnished with the remaining basil and lemon wedges.

Presented by Miss in the Kitchen Prep Time 15 mins |Cook Time 45 mins| Cool 1hour Ingredients 3 1/2 cups all purpose flour plus more to flour the pan 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 teaspoons ground nutmeg 1 1/2 cups butter (3 sticks) softened, salted or unsalted – plus more to grease the pan 1 1/2 cups sugar 4 large eggs 1 cup buttermilk 2 teaspoons vanilla extract 2 cups powdered sugar 1/4 cup milk Instructions Preheat oven to 350°. In a large mixing bowl, mix flour, baking powder, baking soda, salt and nutmeg. Set aside. Add butter and sugar to a large mixing bowl and beat with an electric mixer about 3 minutes or until light and fluffy. Add eggs one at a time, mixing until incorporated. Mix in vanilla extract. Add 1/4 of the flour mixture to the batter and beat at medium speed until mixed in. Alternate adding buttermilk and flour mixture. Mixing until well combined. Butter and flour a 12 cup bundt pan or use baking spray with flour to coat the pan. Spoon batter into prepared pan and smooth the top. Bake for 45- 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Use a sharp knife to loosen the edges of the cake. Invert onto a wire rack and then flip the cake with the flat side up. Cool for one hour. Whisk together the powdered sugar and milk. Place the cake onto a cake plate or serving platter. Drizzle with glaze. Slice and serve.

Presented by Chef Alex Trim Ingredients For the filling: 1/2 a yellow onion diced 1Tbsp butter 1Tbsp @algaecookingclub oil 3 cloves garlic minced 6oz fresh spinach 2Tbsp chopped dill 3Tbsp capers 8oz cream cheese Zest of 1 lemon Salt & Pepper to taste For the egg wash: 1 whole egg 1 egg yolk 1Tbsp water 1tsp salt Instruction Cook at 375f until internal temperature reaches 130f Rest for 5 minutes before slicing Enjoy

Presented by Eat With Ebs Ingredients: 2 ripe plantains 4 garlic cloves, minced 1 smedium onion, finely chopped 1 tin lentils, drained and rinsed 1 tsp ginger, grated or ground 1 tsp salt 1 tbsp Jamaican curry powder 1 tbsp garam masala 1 tsp turmeric 1/2 tsp cumin 1 bay leaf 1 tsp dried thyme Water - enough to cover lentils for garnish: fresh coriander, spring onion & red chilli (optional). Instructions Cut off the ends of the plantains and make a lengthwise slit through the peel, being careful not to cut through the flesh. peel the plantains and oil both sides before placing them on the bbq until both sides are golden brown/ charred and soft. If cooking in the oven - lay on a baking sheet lined with parchment paper in an oven dish lightly brush the plantains with a bit of oil (optional) and bake for 25-30 minutes or until the plantains are golden brown and soft. While the plantains are baking, heat 2 tablespoon of oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant. Stir in the Jamaican curry powder, garam masala, turmeric and cumin. Cook for 1-2 minutes to toast the spices, stirring frequently. Add the drained lentils to the pan along with enough hot water to cover them your bay leaf, a pinch of salt and dried thyme and mix well. simmer on a low medium heat for 20 mins. add a splash more water if you feel like it’s drying up. Once the plantains are done, remove them from the bbq/oven and let them cool slightly. slice down the centre and split it open. fill each plantain boat with the lentil mixture. Garnish with freshly chopped coriander, spring onion and red chilli peppers.

Presented by Marj Bishop-Spence Prep Time: 10 minutes | Cooking Time: 15 minutes Total Time: 25 minutes |Kcal: 300 kcal | Servings: 4 servings Ingredients: 4 salmon fillets 12 large shrimp, peeled and deveined 2 tablespoons Cajun seasoning 2 tablespoons olive oil 1 tablespoon lemon juice 3 cloves garlic, minced 1 tablespoon chopped fresh parsley Salt and pepper to taste Lemon wedges, for serving Instructions: Prepare the Seafood: In a small bowl, combine Cajun seasoning with salt and pepper. Rub the seasoning mixture evenly over the salmon fillets and shrimp. Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down. Cook for 5-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside. Cook the Shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, or until fragrant. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Combine and Serve: Return the cooked salmon to the skillet and squeeze lemon juice over the top. Garnish with chopped parsley and serve with lemon wedges on the side.

Presented by Pastry by Saloni Ingredients Carrot Cake loaf Recipe: 225ml (2/3 cup + 1/4cup) Milk (non dairy unsweetened milk or any milk of choice) 1tsp White Vinegar or Lemon Juice 100g(1/2 cup) Sugar (cane or castor) 70g(1/3cup) Light brown sugar 90ml (1/3cup)Oil (vegetable/ sunflower) 2tsps Vanilla Extract 255g (2 cups) All Purpose Flour 2 teaspoons Baking Powder 1/2 + 1/4tsp Baking Soda 1 tsp Cinnamon Powder 1/4tsp Salt 150g (1 cup + 1/3cup )Carrots (peeled and grated, roughly 2-3 medium sized) 35g Walnuts, chopped (optional) Instructions -Pre Heat your oven to 350f. Grease an 8inch loaf tin with oil. Line it with an over hang of baking paper -In a bowl combine milk, vinegar or lemon juice, oil, vanilla extract & sugar. Mix with whisk until sugar has dissolved. -In a separate bowl combine all dry ingredients. -Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk. -Add grated carrots and fold the batter gently. -Fill the loaf tin with carrot cake batter. -Bake for roughly 30-40 min or until firm to touch. -Cool completely before you add cream cheese icing. Cream Cheese Icing: 110g (1/2cup) Cream cheese, soft (vegan cream cheese or any cream cheese of choice) 45g (3 tablespoons) Butter, soft ( I have used vegan butter sticks) 60g (1/2cup) Powdered sugar ½ tsp Vanilla extract Instructions -Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl. -Mix until light and fluffy with a paddle attachment or electric whisk. -Add half of the powdered sugar at a time and Mix until light and fluffy. -Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing. -Using an offset or the back of a spoon, smooth out the cream cheese icing. -Decorate with chopped walnuts. -Slice the Carrot Cake Loaf into thick slices and serve. -For best results store it in an air tight container for 2-3 days at room temperature or in the fridge for 7 days.

Presented by Without Fluff Ingredients 12 chicken wings or other parts 1 tablespoon grace chicken seasoning ( add more if you want) 2 to 3 teaspoons paprika 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder Combine and put on chicken save a little for the dredge. 1&1/4 cup flour 2 tablespoons cornstarch 1 teaspoon baking powder And the remaining seasoning. 1 cup cold water mix to a smooth batter. Coat chicken and fry 350 for 12-15 depending on size of chicken. Set timer. Escovitched sauce 1/2-1 Cho Cho 1-2 small or medium carrots Onion Hot pepper sliced 1/4 cup vinegar 1 teaspoon olive oil (optional) Pimento seeds Pinch sugar Instruction Add little sprinkle of seasoning if you want . Simmer for 10 minutes put on chicken. Enjoy!!!!

Presented by Dania's Cuisine Ingredients Meatballs 1.0 kg ground beef 1 small onion, finely chopped 2 cloves garlic, chopped 2 tsp salt (or to your taste preference) 1 ½ tsp black pepper 2 tsp all-spice 1 ½ tsp chilli flakes 1 tbsp oregano 2 tsp ginger powder 1 tbsp onion powder 1 tbsp garlic powder Instructions In a medium bowl, mix all the above ingredients together by hand to make your meatball mixture. Feel free to adjust the spices and quantities to your taste preference. Form into about 50 mini balls, and shallow fry in 3 tbsp of vegetable oil until golden on both sides. Remove from the pan and set aside. you may need to do multiple batches, depending on the size of your pan. Optional: in the same pan sauté 3 bell peppers, chopped into 1 inch squares. You can cook these as long or as little as you want depending on how soft or crunchy you prefer them. Sauce (measure as your heart desires) Soy sauce, Ketchup, Sesame oil, Sriracha Hoisin sauce, Garlic chilli paste White vinegar, Scallion, sliced Garlic, chopped Hot water to loosen the mixture Mix the above ingredients together to make your sauce. Add the meatballs back into the pan with the sautéed bell peppers (if using them), then add the sauce into the same pan and let the mixture cook for 10-15 minutes covered. Then uncover, increase the heat, and cook until sauce thickens, is sticky, and coats the meatballs. Top with chopped scallions and sesame seeds then enjoy with a plate of mashed potatoes (or whatever you wish!).

Presented by Miss in the Kitchen Ingredients Russet potatoes Onion Cheddar cheese Sour cream Heavy cream Butter Chicken base Black pepper Kosher salt Instructions How to Shred Potatoes for Hashbrowns Wash and dry potatoes. Peel if desired.  Shred on the large side of a box grater or use a food processor.  Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your hashbrowns from being mushy.  Place shredded potatoes in a large bowl. Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place into a large mixing bowl. Dice 1 cup onion and add to shredded potatoes.  Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture.  In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture.  Mix potato and cream mixture until well combined.  Spray a 9 x 13 baking dish or 2 1/2 – 3 quart casserole dish with cooking spray. Pour potato mixture into baking dish and spread evenly. Top with remaining shredded cheese.  Bake 45 minutes to 1 hour or until potatoes are cooked through.  Cheese will be melted and golden brown.

Presented by Katerynas Cafe Ingredients 1/2 lb cooked shrimp, chopped 1 tbsp kewpie mayo 1/2 to 1 tbsp sriracha 1 tbsp green onion, finely chopped 1/2 cup chopped tomatoes 1/4 cup cucumber, finely chopped 1 tbsp red onion, finely chopped 1 tbsp cilantro, roughly chopped 1/2 tbsp sesame oil 1/2 lime, juice only, divided 1 avocado, diced Salt to taste Sesame seeds to top Instructions Mix chopped shrimp with mayo and Sriracha. Mix together the tomato, cucumber, red onion, cilantro, sesame oil, a squeeze of lime, and a pinch of salt. In a separate bowl, add the avocado and a squeeze of lime, add green onion, and lightly mash, leaving some chunks. Using the 6-inch food ring, add the mashed avocado to the bottom layer. Then add the spicy shrimp and then the tomato layer. Gently remove the ring, and top with a sprinkle of sesame seeds and microgreens (optional). Enjoy immediately!

Presented by Typhanie Cooks Ingredients 1.5 cups cold heavy cream 1 cup cold unsweetened coconut cream (liquid removed) 1 14oz can sweetened condensed milk 1 tbsp vanilla extract 1 tbsp coconut extract 1 pinch salt (~1/16 tsp) 3/4 cup grape-nut cereal 1 tbsp white rum (optional) Instructions Mix everything together as shown

Presented by Teri's Food Therapy Ingredients 1 -½ cups quinoa (washed) 1 - cup pre-cooked red beans (kidney beans) 1 - ½ cups water 1 - cup coconut milk 2 - tbsp olive oil - ½ small onion, diced 4-5 - cloves garlic, minced 2 - pimentos, chopped 1 - tsp allspice berries (or ½ tsp ground allspice) 1 - sprig thyme ½ tsp black pepper Hot pepper, to taste Salt, to taste Instructions In a medium-sized saucepan over high heat, add the olive oil. Toss in the diced onion, chopped pimento, minced garlic, and allspice berries. Sauté for about 1-2 minutes until fragrant and the onions are translucent. Add the pre-cooked red beans, coconut milk, water, and washed quinoa to the saucepan. Season with salt and black pepper. Bring the mixture to a simmer, then lower the heat to med-high. Allow to cook for 12-15 minutes, or until all the liquid has absorbed. Once the liquid has cooked down, turn off the heat and let the quinoa sit for 10-15 minutes. Fluff the quinoa with a fork and serve hot with your desired toppings.