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Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

John Torode'S Big Burger

olive oil

tsp cumin

bay leaf

garlic cloves, crushed

shallots,

red chilli, chopped

celery stick, chopped

tomatoes,

oyster sauce

beef

gruyères (optional)

burger buns, warmed

butter

tbsp mayonnaise

squeezy mustard

beef tomato,

few cooked rashers streaky bacon

Little Gem lettuce leaves

few gherkins

John Torode's big burger

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Baked buffalo chicken wings

tbsp cider vinegar

paprika

Worcestershire sauce

tsp celery salt

tbsp pepper sauce (we used Frank's hot sauce)

tbsp honey

½kg chicken wing, halved at the joint

In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

Chorizo parmigiana pasta bake

(80 milliliters) extra virgin olive oil

eggplants, 1 thinly sliced lengthways, 2 chopped

chorizo,

onion, chopped

(95 grams) tomato paste

cherry tomatoes, halved

jar tomato passata

large rigatoni or other short pasta

(60 grams) grated parmesan

mozzarella, grated

balls buffalo mozzarella, torn

Red vein sorrel leaves (or rocket) to serve

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This coleslaw uses a vinaigrette instead of mayonnaise to create a super healthy veggie salad dish

Winter slaw with warm celery seed dressing

green bean

white cabbage

white onion

carrots

sunflower oil

tbsp caster sugar

celery seeds

tbsp wholegrain mustard

Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.

In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.

"friends" Ross Geller thanksgiving leftover turkey sandwich!

Ross Geller's Thanksgiving Leftover Turkey Sandwich

brioche bread

gravy

turkey breast

stuffing

cranberry sauce

sweet potato casserole

mayonnaise

mustard

green leaf lettuce

Place two slices bread on a plate and cover with gravy. Set aside.

Divide 1 1/2 tablespoons mayonnaise and 1 1/2 tablespoons grainy mustard even among two slices of bread and spread in a thin layer to coat.

Arrange lettuce on each slice and top with 1/2 cup turkey. Divide the sweet potato casserole evenly between the two sandwiches and spread to coat.

Top each sandwich with a gravy soaked "Moist Maker" and spread 1/2 cup stuffing on top of the bread.

Divide the cranberry sauce between to two sandwiches. Spread the remaining bread with the mayonnaise and mustard. Top each sandwich with the remaining bread.

Serve immediately.

Red, blended, and full of rum, if Rachel was here she’d be drinking it straight from the jug through a straw. And we’d be like ‘Woah, hold on their sister, leave some for the rest of us!’.

Tiki Death Punch - 'Monica’s' Version

oz Gold Rum

oz Dark Rum

oz White Rum

oz Strawberry Syrup

oz Pineapple Juice

oz Fresh Lime Juice

oz Ice (for blending)

Lime Wedge

Add all ingredients into a blender and blitz until the sound of the ice cracking stops.

Pour into&nbsp;a tall glass, adding your lime wedge as garnish.

Just the thing when you have a hungry horde coming over

Apricot butter cake

milk

tsp vanilla extract

caster sugar

eggs

self-raising flour

apricot

tbsp light muscovado sugar

almonds

Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.

Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed.

Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.

Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.

Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish

Salmon & watercress quiche

plain flour

salt

cold butter

water

watercress

smoked salmon

dill

double cream

First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.

Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin – don’t trim off the excess pastry just yet though, as it will shrink a little when it cooks.

Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.

Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.

Holiday Dark Chocolate Bites

fruit

Nestlé® Toll House® Dark Chocolate Morsels

Flakey sea salt

Line 24 mini-muffin cups with foil or paper liners. Sprinkle about 1 teaspoon nuts or dried fruit in each liner.

Melt morsels according to package directions.

Drizzle a little melted chocolate into each liner and then sprinkle with about 1 more teaspoon of nuts or dried fruit.

Drizzle with a little more chocolate. Dust with sea salt.

Refrigerate for at least one hour before serving.

Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy

Roast beef with caramelised onion gravy

tbsp black peppercorn

tbsp English mustard powder

thyme

tbsp plain flour

beef stock cubes

tbsp caramelised onion chutney

yeast extract

Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)

Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.

Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.

For the gravy, pour any juices from the roasting tin into a large heatproof jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Top up the juices in the jug with boiling water so you have 750ml liquid in total. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and yeast extract. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in the 750ml juices/water. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

Top 11 friends recipes from across the web

The most viewed friends recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

John Torode'S Big Burger

Baked buffalo chicken wings

Chorizo parmigiana pasta bake

Winter slaw with warm celery seed d...

Ross Geller's Thanksgiving Leftover...

Tiki Death Punch - 'Monica’s' Versi...

Apricot butter cake

Salmon & watercress quiche

Holiday Dark Chocolate Bites

Roast beef with caramelised onion g...

Pork belly with fennel, finger lime...

Top 11 friends recipes from across the web

The most viewed friends recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

John Torode'S Big Burger

Baked buffalo chicken wings

Chorizo parmigiana pasta bake

Winter slaw with warm celery seed d...

Ross Geller's Thanksgiving Leftover...

Tiki Death Punch - 'Monica’s' Versi...

Apricot butter cake

Salmon & watercress quiche

Holiday Dark Chocolate Bites

Roast beef with caramelised onion g...

Pork belly with fennel, finger lime...

The most viewed friends recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine