Ingredients For the baked pancetta eggs sunflower oil, for greasing 12 slices pancetta 3 free-range eggs 125ml/4½fl oz double cream 20g/¾oz freshly grated parmesan small handful fresh basil leaves, torn

Ingredients 750ml/1 pint 6fl oz hot fish or vegetable stock 2 tbsp sunflower oil ½ fennel bulb (or 1 small bulb), trimmed and finely chopped 2 garlic cloves, crushed 225g/8oz arborio or risotto rice 300ml/10fl

On a family trip to the Sanbona Nature Reserve we came across a pair of cheetahs who were just waking up as the sun was setting. I was able to get close enough to them to take a number of pictures of this

Ingredients 55g/2oz butter 425g/15oz potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, diced 1 tsp salt freshly ground pepper 900ml/1½pt home-made chicken stock or vegetable stock 120ml/4fl oz creamy

Ingredients For the filling 700g/1lb 9oz désirée potatoes, halved 2 tbsp urid dal 2 tbsp sunflower oil 1 tsp cumin seeds 2 tsp mustard seeds 10 fresh curry leaves (or 15 dried leaves) 4 red chillies, chopped

Ingredients 2 free-range eggs, lightly beaten 80g/2¾oz caster sugar 240ml/8½fl oz milk 100g/3½oz butter, melted 300g/10½oz plain flour 2 tsp baking powder ½ tsp salt pinch cinnamon 2 eating apples, peeled,

Ingredients For the pastry 350g/12oz plain flour 200g/7oz butter, chilled pinch salt 1 free-range egg yolk chilled water For the filling 50g/1¾oz butter 2 leeks, sliced 350g/12oz mushrooms (such as chestnut

Ingredients 6 large free-range eggs 150g/5½oz caster sugar 100g/3½oz self-raising flour, sifted 50g/1¾oz cocoa powder, sifted For the filling and topping 2 x 390g jars black cherries in kirsch (500g/1lb