Fry the onions in the oil until translucent ~2 mins.
Add the garlic & mushrooms, season to taste & cook until the mushrooms begin to brown.
Add 100ml of the Madeira & reduce by half, then add the beef stock & reduce by half again. Add the remaining Madeira & cream. Lower the heat & stir well.
Remove from the heat & stir in the parsley. Return to a medium heat & pour any resting juices from the steaks into this.
Melt the butter. Fry the garlic for 5 mins, until soft but not browned. Add the cream & simmer for 10 mins.
Blend all the ingredients until smooth. Transfer to a bowl & cover with cling film. Chill in the fridge for 1 hr. Serve in bowls with pitta breads.
Blend ½ the avocado & the lemon juice until smooth. Transfer to a serving bowl. Chop the rest of the avocado into small cubes & mix into the blended avocado. Add the chopped tomatoes & chilli flakes & season with salt & freshly ground black pepper. Taste & add more lemon juice & chilli if needed.
Blend all the tapenade ingredients until almost smooth.
Season the garlic & olive oil with salt & freshly ground black pepper. Mix well. Brush the pittas with the garlic oil. Heat a griddle pan until smoking hot & griddle the pittas on both sides. Place the pittas on a plate & serve with the avocado dip & the olive tapenade.
Place all the ingredients in a mixing bowl & mix thoroughly.
Blitz all the ingredients
Drain the chickpeas. Reserve the water & a few chickpeas for a garnish. Mix the tahini with most of the lemon juice & half the garlic. Stir in enough of the liquid to make a loose paste.
Put this in a food processor with the chickpeas & a pinch of salt. Whizz until smooth, adding more of the liquid until you reach the desired consistency.
Taste & add more lemon juice or salt if necessary.
Serve drizzled with oil & garnished with the remaining chickpeas.
Slice larger fruit into small pieces. Blend with the lemon juice & vanilla. Add the preserving sugar & purée. Keep in a screw top jar.
Bring the cream to a boil. Crumble the chocolate into the cream & melt. Add the vanilla. Allow to set in the refrigerator. To serve, whisk until creamy.