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Nigella starts her turkish eggs recipe by preparing the pan that she will poach her eggs in. Use a wide pan, around 22cm in diameter and fill with water to a depth of about 4cm. She turns on the heat and leaves it to warm up.

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Jamie starts his streamed marmalade pudding recipe by pouring the single cream and olive oil into a mixing bowl.
He then measures 100g of self raising flour into the bowl along with 150g of ground almonds and a pinch of salt. He mixes everything together before cracking in two eggs and the marmalade to form the steamed sponge pudding mixture.
In a frying pan Jamie adds 8 tablespoons of marmalade and simmers.
He adds a little olive oil to his cups and smears it all around.
He 3/4 fills each cup with the marmalade sponge pudding mixture.

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Jamie begins his sausage carbonara recipe by placing his pasta into seasoned boiling water.
He then takes three sausages. Using his fingers he pinches out approx 6 balls from each sausage, they don't have to be too neat.
Jamie then cracks fresh black pepper corns in a pestle and mortar and sieves it onto a chopping board to remove the black pepper husk. He then roles the sausage balls over the black pepper to season them.
Jamie then adds a little oil to a pan and fries the sausage meatballs.

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Jamie starts his Roast Chicken Tikka recipe by chopping (skin on) potatoes into large chunks and putting them into a roasting tray, he uses enough potatoes to cover the base.
Jamie then chops the the whole cauliflower into medium sized pieces and places it into the roasting tin. He also chops the stalks of the coriander and puts them into the tin.
Jamie suggests putting the coriander leaves into a bowl of iced water to keep them fresh.

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To make his chocolate orange shortbread recipe, Jamie starts by putting 200 grams of plain flour into a mixing bowl along with a pinch of salt.
Jamie then slices and adds 150 grams of unsalted butter and 50 grams of golden caster sugar. He then combines the ingredients by hand, rubbing everything between finger and thumb until everything is completely combined to form a shortbread mixture.
Once the ingredients are all combined Jamie grates in the zest from half an orange and once again rubs the ingredients in with finger and thumb.

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Prepare your prawns by peeling away the shell from below the head all the way down to the tail. Using a sharp knife run down the back of the prawn and pull and scrape away the vein.
Peel and slice each clove of garlic evenly length ways.
Put a tablespoon of oil into the medium/hot pan and tilt it so the oil runs to one side. place the garlic slices into the pool of oil and allow if to fry gently until golden brown.
Place the garlic onto kitchen towel to drain the oil and turn the heat up on the pan.

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Start Jamie's frozen cheesecake recipe by melting 50 grams of quality dark chocolate in a heat proof bowl over simmering water.
While the chocolate is melting, whizz up the oaty biscuits in a food processor or bash them up in a bag with a rolling pin. You should aim for a fine texture.
Pour in a glug of olive oil and the melted chocolate and whizz up again until everything os combined.
While the ingredients are whizzing in the food processor, oil a 20cm spring form tin and line it with grease proof paper.