12 Movie Recipes To Try At Home

If, like us, you found your stomach rumbling and your tastebuds salivating uncontrollably during Jon Favreau's Chef, fear not! We have scoured the internet and gathered the best movie recipes to the most succulent-looking movie dishes, so that you can share in the culinary prowess of Hollywood's finest on-screen cooks. Or, failing that, you can get someone more talented in the kitchen to make these for you. Read it, drool and please invite us over if you succeed in making any of these tasty meals...

As made in: Chef (2014)

Developed by chef Roy Choi specifically for Jon Favreau’s delicious film about a chef who rediscovers his zest for life after going back to basics, this is a Miami classic made beautifully tasty…

The Ingredients- - - - - -

• 6 ounces thinly sliced boiled ham

• Softened butter, for brushing

• Six 6-inch-long soft baguettes or heros, split lengthwise

• Yellow mustard, for brushing

• 3/4 pound thinly sliced Mojo-Marinated Pork Shoulder

(recipe here), or store-bought roast pork • 1/2 pound thinly sliced Swiss cheese

• 3 half-sour dill pickles, thinly sliced lengthwise - - - - - -

The Recipe- - - - - -

1. Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.

2. Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes.

3. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.

4. Generously brush the outside of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet.

5. Cook the sandwiches over moderate heat until they're browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press.

6. Cut the cubanos in half and serve hot.

Recipe via foodandwine.com.

As made in: Big Night (1996)

Stanley Tucci (in his directorial debut with Campbell Scott) and Tony Shalhoub play bickering brothers who run a failing Italian restaurant. The fate of their establishment comes down to one big night, and they pull out all the stops to make this spectacular dish...

The Ingredients- - - - - -

For the dough:

• 4 cups flour

• 4 large eggs

• 1 teaspoon kosher salt

• 4 cups flour

• 3 tablespoons olive oil

• Butter

• Olive oil

• 1/2 cup water, divided

For the filling:

• 2 cups Genoa salami, cut in 1/4-by-1/2-inch pieces

• 2 cups sharp Provolone cheese, cut in 1/4-by-1/2-inch pieces

• 12 hard-boiled eggs, shelled, quartered lengthwise, with each quarter cut in half

• 2 cups meatballs

• 8 cups Ragu

• 3 pounds ziti, cooked al dente (about half the time recommend on the package)

• 2 tablespoons olive oil

• 2/3 cups finely grated pecorino Romano cheese

• 4 large eggs, beaten - - - - - -

The Recipe- - - - - -

Dough

1. Place flour, eggs, salt and olive oil in a stand mixer fitted with the dough hook. (A large capacity food processor may also be used.)

2. Add 3 tablespoons water and process. Add water, 1 tablespoon at a time, up to 1/2 cup, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well-mixed. Set aside to rest for 5 minutes.

3. Flatten dough on a lightly floured work surface. Dust top of dough with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is 1/16-inch thick and is the desired diameter.

4. Generously grease timpano baking pan with butter and olive oil.

5. Fold dough in half and then in half again, to form a triangle, and place it in the pan.

6. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping the extra dough over the sides. Set aside.

Preheat oven to 350 degrees.

Filling

1. Have salami, provolone, hard-boiled eggs, meatballs and ragu at room temperature.

2. Toss drained pasta with olive oil and 2 cups of the ragu. Distribute 6 generous cups of the pasta on the bottom of the timpano.

3. Top with 1 cup salami, 1 cup provolone, 6 hard-boiled eggs, 1 cup meatballs, and 2/3 cup Romano cheese.

4. Pour 2 cups ragu over these ingredients. Top with 6 cups pasta. Top with 1 cup salami, 1 cup provolone, 6 hard-boiled eggs, 1 cup meatballs, and 1/3 cup Romano cheese. Pour 2 cups ragu over these ingredients. Top with 6 cups pasta. (The ingredients should be about 1 inch below the rim of the pot.) Spoon 2 cups ragu over the pasta. Pour beaten eggs over filling.

5. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough.

6. Bake about 1 hour until lightly browned. Then cover with aluminium foil and bake about 30 minutes until timpano is cooked through and dough is golden brown (and reaches an internal temperature of 120 degrees).

7. Remove from oven and let rest for 30 or more minutes. The baked timpano should not adhere to pan, but if any part is still attached, carefully detach with a knife. Grasp pan firmly and invert timpano onto a serving platter.

8. Remove pan and allow timpano to cool for 20 minutes.

8. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom.

9. Then slice the timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces.

Makes 16 servings.

As made in: Ratatouille (2007)

In Brad Bird's cuisine classic, Remy the Rat (Patton Oswalt) dreams of being a great chef but is barred from the kitchen by his species - until he convinces a friendly but hopeless would-be cook to help him, and goes on to make his masterpiece: this twist on ratatouille...

The Ingredients- - - - - -

For the piperade:

• 1/2 red pepper, seeds and ribs removed

• 1/2 yellow pepper, seeds and ribs removed

• 1/2 orange pepper, seeds and ribs removed

• 2 tablespoons extra virgin olive oil

• 1 teaspoon minced garlic

• 1/2 cup finely diced yellow onion

• 3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved

• 1 sprig thyme

• 1 sprig flat-leaf parsley

• 1/2 a bay leaf

• Kosher salt

For the vegetables:

• 1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds

• 1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch rounds

• 1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds

• 4 Roma tomatoes sliced into 1/16-inch rounds

• 1/2 teaspoon minced garlic

• 2 teaspoons olive oil

• 1/8 teaspoon thyme leaves

• Kosher salt and freshly ground black pepper

For the vinaigrette:

• 1 tablespoon extra virgin olive oil

• 1 teaspoon balsamic vinegar

• Assorted fresh herbs (thyme flowers, chervil, thyme)

• Kosher salt and freshly ground black pepper - - - - - -

The Recipe- - - - - -

1. For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

2. Combine oil, garlic and onion in medium skillet and over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that ¼ inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.)

5. If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

6. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

7. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate.

Makes 4 servings.

As made in: Eat Drink Man Woman (1994)

Ang Lee's story of a semi-retired and widowed chef and his three daughters may see as much heartbreak as it does hearty meals, but it also uses food as a means of expressing love for family members - and this rather tasty number is a pretty effective way of communicating affection...

The Ingredients- - - - - -

• 2 pounds of clams

• 2 small, fresh, sweet red peppers

• 1/4 cup of finely chopped fresh basil

• 2 tablespoons of soy sauce

• 2 tablespoons of white wine

• 1 teaspoon of minced garlic

• 1 teaspoon of sesame oil

• 3 tablespoons of peanut oil for cooking - - - - - -

The Recipe- - - - - -

1. Clean the clams by scrubbing them under cool running water with a vegetable brush.

2. Cut the red peppers into sections.

3. Mix in separate bowl with basil, soy sauce, wine garlic and sesame oil.

4. Heat the peanut oil in a wok or large frying pan.

5. When the oil is hot, add the clams and the sauce and mix. Cover and simmer over a low heat until the clams open.

6. Pour over rice or noodles to serve as a main course.

For more recipes head over to www.thingsasian.com

Serves four as an appetizer.

As made in: Babette's Feast (1987)

Gabriel Axel's Danish film contrasted a Puritanical lifestyle with the rich Parisian cooking of chef Babette (Stéphane Audran), as she spends all her lottery winnings making a special meal for a village that sheltered her for years. The centrepiece was this dish of quails in a puff-pastry shell with a foie gras and truffle sauce - rich much?

The Ingredients- - - - - -

For the dough:

• 1 lb homemade or thawed frozen puff pastry

• 1 egg yolk beaten with 2 tablespoons water

• 8 quails, boned (except for legs and wings), with bones reserved

• Salt and freshly ground black pepper

• 3 tablespoons olive oil

• 6 tablespoons Cognac

• 2 ounces black truffles, minced

• 8 ounces goose foie gras, preferably fresh (but not raw)

• 5 tablespoons unsalted butter

• 3 shallots, minced

• 1 cup dry white wine

• 4 cups homemade or good quality frozen brown stock

• 2 teaspoons cornstarch dissolved in 2 tablespoons white wine

• 8 perfect large mushroom caps

• 1 teaspoon peanut oil - - - - - -

The Recipe- - - - - -

1. Preheat oven to 425 degrees. Cover a baking sheet with parchment paper or foil.

2. Roll pastry on a lightly floured board to 1/4-inch thickness. Cut 8 ovals, 4 inches wide and 5 inches long. Prick with tines of a fork. Brush with egg yolk and water mixture.

3. Bake for 12 to 15 minutes until nicely browned. Remove from oven and set aside on a rack to cool. When ovals have cooled, use a sharp knife to cut down into the pastry, within a half inch of the edge. Do not cut through to the bottom. Lift out the inner layers of pastry and discard, leaving an oval pastry case.

4. Rinse and dry quails. Sprinkle the cavities with salt, pepper and a little of the Cognac. Spread half the minced truffles into the cavities of the quails. Divide foie gras into 8 equal portions and place a portion inside each quail, then close up the quails. Tie a piece of butcher's twine around each quail if necessary. Refrigerate quails until ready to cook.

5. Heat 1 tablespoon of the butter in a heavy saucepan. Add the reserved quail bones and sauté until lightly browned. Stir in shallots, lower hat and sauté shallots, stirring constantly, for 3 minutes. Add 3 tablespoons of the Cognac, and stir to deglaze the pan. Add wine and stock and simmer until the sauce is reduced by half, 30 to 40 minutes. Strain sauce and return it to a clean saucepan. Stir in the cornstarch mixture and bring to a simmer, stirring until sauce has thickened. Add the rest of the minced truffles. Season to taste with salt and pepper and set aside until ready to serve.

6. Sauté mushroom caps in 2 tablespoons of butter. Set aside.

7. About 20 minutes before quails are to be served, preheat oven to 375 degrees.

8. Heat remaining butter with oil in a large heavy skillet. Over medium high heat, brown quails, rolling them around to brown on all sides, about 5 minutes. Place quails in the oven for 10 minutes.

9. While quails are baking, deglaze skillet with remaining Cognac, about 2 tablespoons, and add this to the sauce.

10. Remove quails from oven, remove any string and cover them to keep warm.

11. To serve, reheat sauce. Place pastry ovals on a baking sheet. Place a quail on each oval. Reheat in oven about 5 minutes. Transfer quails and pastry to each of 8 plates or to a large serving platter. Spoon a little of the sauce over each quail and top with a mushroom cap. Spoon more of the sauce on each plate or, if using a large serving platter, pass it alongside. Serve at once.

Serves 8.

As made in: Julie & Julia (2009)

In the present day, Julie (Amy Adams) takes on the challenge of cooking all 524 of Julia Child's recipes in Mastering the Art of French Cooking. Meanwhile in 1949 and into the 1950s, Child herself (Streep) struggles to master cookery and write her monumental tome...

The Ingredients- - - - - -

For the stew:

• 6 ounces bacon, solid chunk

• 1 tablespoon olive oil

• 3 lbs lean stewing beef, cut into 2-inch cubes

• 1 carrot, peeled and sliced

• 1 onion, peeled and sliced

• 1 teaspoon salt

• 1/4 teaspoon pepper, freshly ground

• 2 tablespoons flour

• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)

• 2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)

• 1 tablespoon tomato paste

• 2 garlic cloves, mashed (you may choose to add more)

• 1 sprig thyme (or 1/2 teaspoon dried thyme)

• 1 bay leaf, preferably fresh

For the braised onions:

• 18-24 white pearl onions, peeled

• 1 1/2 tablespoons unsalted butter

• 1 1/2 tablespoons olive oil

• 1/2 cup beef stock

• salt & fresh ground pepper

• 1 bay leaf

• 1 sprig thyme

• 2 sprigs parsley

For the sautéed mushrooms:

• 1 lb mushroom, quartered

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil - - - - - -

The Recipe- - - - - -

1. First prepare the bacon: cut off the rind and reserve. Cut the bacon into lardons about 1/4" think and 1 1/2" long.

2. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. Drain and dry the lardons and rind and reserve. Pre-heat the oven to 450°F.

3. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat. Sauté the lardons for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

4. Dry off the pieces of beef and sauté them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, remove to the side plate with the bacon.

5. In the same oil/fat, sauté the onion and the carrot until softened. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.

6. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole in the oven for four minutes.

7. Toss the contents of the casserole again and return to the hot oven for 4 more minutes. Now, lower the heat to 325°F and remove the casserole from the oven.

8. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove.

9. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

10. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed. Heat the butter and oil in a large skillet and add the onions to the skillet. Sauté over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.

11. Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

12. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. As soon as they have browned lightly, remove from heat.

13. To Finish the Stew: when the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).

14. Distribute the mushrooms and onions over the meat. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency.

15. Taste for seasoning. Pour the sauce over the meat and vegetables. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.

16. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

For more Child recipes pick yourself up a copy of Mastering the Art of French Cookery.

As made in: No Reservations (2007)

Catherine Zeta-Jones is a workaholic chef who is ill-equipped to become a mother when her sister dies in a car crash and leaves her daughter in her care. But she soldiers through, while her new assistant - played by Aaron Eckhart - chases her for the secret of her saffron sauce and maybe more...

The Ingredients- - - - - -

For the scallops:

• 16 sea scallops, rinsed and drained

• ½ cup all-purpose (plain) flour

• 1 teaspoon kosher salt

• 2 tsp seasoning salt

• 1/2 tsp dried oregano

• 2 tbsp lemon pepper

• 2 tbsp olive oil

• 4 tbsp fresh parsley

• 4 tsp lemon juice

For the sauce:

• 1/2 finely minced shallots

• 1/2 cup dry white wine

• 1 to 2 tbsp heavy (whipping) cream

• 1 to 2 sticks (100 - 200g) cold butter, cut into pieces

• 1 pinch saffron threads

• Fresh lemon juice

• Salt and white pepper to taste - - - - - -

The Recipe- - - - - -

1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.

2. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked.

3. Toss with parsley and lemon juice.

4. For the sauce, in a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream.

5. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil.

6. Add fresh lemon juice and salt and white pepper to taste.

For more recipes for No Reservations, head over to the official site.

As made in: The Godfather (1972)

Coppola's gangster epic contrasted the violence of the lifestyle with the tradition that ruled the home life of the Corleones - and gangster Clemenza's (Richard S. Castellano) explanation to a young Michael (Al Pacino) of how to cook spaghetti sauce still rings. Clemenza adds the ingredients in a different order to the one here (garlic first, then sausage) - try it both ways and see which one kills...

The Ingredients- - - - - -

• 3 tablespoons olive oil

• 1 1/2 pounds sweet Italian sausage, removed from the casing

• 1 tablespoon minced garlic

• 1 1/4 cup minced onions

• 1 cup dry red wine

• 1 (28-ounce) can plum tomatoes

• 1 (6-ounce) can tomato paste

• 1 tablespoon dried sweet basil

• Salt

• Sugar - - - - - -

The Recipe- - - - - -

1. In a large pot, heat the olive oil over medium heat. Add the sausage and cook, stirring and breaking it up with a spoon until completely browned.

2. Add the garlic and onions and cook, stirring until the onions are soft, 6 to 8 minutes. Stir in the red wine. Add the tomatoes and tomato paste. Rinse the remnants of the paste out of the can with water, adding the water to the pot. Add the basil and season with salt and sugar to taste.

3. Reduce the heat to low and simmer, stirring occasionally and adding water if the sauce becomes too thick, for about 2½ hours. Serve over spaghetti with freshly grated Parmesan cheese.

Makes 6 servings.

As made in: The Princess And The Frog (2010)

Would-be restaurateur Tiana (Anika Noni Rose) is justly famed for her beignets in this Disney animated film. What are beignets, we hear you ask? Well, pronounced bay-nyay, they're a New Orleans delicacy similar to doughnuts. And nothing that's similar to doughnuts has ever been a bad idea...

The Ingredients- - - - - -

• 400ml lukewarm water

• 125g granulated sugar

• 1 packet active dry yeast

• 2 eggs, lightly beaten

• 1 1/4 teaspoons salt

• 275ml evaporated milk

• 750g bread flour

• 1/4 cup butter or other fat

• Nonstick spray

• Oil, for deep-frying

• 375g icing sugar - - - - - -

The Recipe- - - - - -

1. Mix the water, sugar and the yeast in a large bowl and leave for 10 minutes.

2. In another bowl, beat the eggs, salt and evaporated milk together. Mix this egg mixture into the yeast mixture.

3. In a separate bowl, measure out the bread flour. Add about half of the flour to the yeast mixture and stir together.

4. Add the butter and stir while gradually adding the remaining flour.

5. Remove the dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

6. Preheat oil in a deep-fryer to 180 degrees C.

7. Roll the dough out until it is 1/2cm thick and cut into 2cm squares. Deep-fry the squares, flipping constantly with a long-handled tool, until they turn golden. After the beignets are fried, drain them on paper towels, and then either sprinkle with icing sugar, as Tiana does, or put both sugar and beignets in a bag and shake them up.

For a similar recipe try the Paula Dean version here.

As made in: Waitress (2007)

Waitress sees Keri Russell play small-town Jenna, who's a dab hand at pie-making but miserable with her suffocating husband Earl. The result is a comedy/drama that's immensely likeable – but on no account watch it on an empty stomach because she keeps making things like this onscreen...

The Ingredients- - - - - -

• 9-inch baked shortcrust pastry shell

• 400ml condensed milk (not evaporated)

• 150ml water

• One packet chocolate pudding mix (not instant pudding mix)

• 30g dark chocolate

• 450ml whipping cream - - - - - -

The Recipe- - - - - -

1. In large saucepan, combine the condensed milk, water and pudding mix; mix well. Add the chocolate.

2. Over a medium heat, cook the mixture and stir rapidly until the chocolate melts and it all thickens.

3. Remove from heat; beat until smooth and allow to cool. Chill thoroughly; then stir through.

4. Whip the cream and fold it into the chocolate mixture. Pour the lot into the prepared pastry shell. Chill 4 hours until it's set.

Get more Waitress recipes here.

As made in: American Pie (1999)

We all remember what happened to the freshly baked pie in this tale of teen excess and true love. So let's not dwell on that; in fact, let's try not to think about it at all. Otherwise this recipe might not taste so good...

The Ingredients- - - - - -

• Ready-to-roll shortcrust pastry to line 2 x 23cm pie plates

• 6-8 tart apples

• 225g brown sugar

• 1/4 tsp salt

• 1/4 tsp ground cinnamon or nutmeg

• 30ml (2 tbsp) lemon juice

• 1/2 tsp grated lemon zest

• A good knob of butter - - - - - -

The Recipe- - - - - -

1. Preheat the oven to 230C.

2. Divide the dough in half and use one half to line a 23cm pie dish.

3. Mix the sugar, salt and spices, and sprinkle over the apples. Sprinkle on the lemon juice and zest, and dot with the butter.

4. Moisten the edges of the lower crust and cover that, and the apples, with the other half of dough. Fold the upper crust under the lower crust around the edges and press the two together. Cut a few gashes in the upper crust so steam can escape.

5. Bake for 10 minutes, then reduce the temperature to 180C and bake for 30 minutes more, or until the apples are tender.

Check here for more fruit pies.

As made in: Avengers (2012)

After a hard day's work pummelling an alien army into the middle of next week, an outing for shawarma is just the thing to put a superhero team back on their feet. Here's the meal that will restore you to fighting form in time for Phase 2, courtesy of Emma Carew Grovum on Being Nerd Chic.

The Ingredients- - - - - -

For the meat

• 1 lb lamb meat (beef/pork mix, chicken or turkey also acceptable)

• 1 tbsp vegetable oil

• 2 tsp tumeric

• 1 tsp cardamom

• 1 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp cinnamon

For each sandwich

• 1 Pita bread

• 1/4 recipe shawarma-style lamb meat

• thinly sliced red onion

• sliced tomato

• lettuce (optional)

• hummus

• 1 1/2 cups Greek yogurt

• 1 small cucumber diced

• 1/4 cup chopped dill

• 1 1/2 tsp minced garlic

• 1/2 tsp shawarma seasoning

The Recipe- - - - - -

1. In a small bowl, mix together the spices until fully combined.

2. Remove meat from bones, if needed. Use a meat tenderizer or heavy pestle to pound the meat to half its original thickness.

3. In a shallow baking dish, toss meat with vegetable oil and 3 tsp of the spices. Mix with your hands until fully coated. Allow to marinate 30 mins to 1 hour.

4. Brush a grill pan with cooking oil, then heat over medium-high heat. Grill strips of meat, about 3 minutes on each side, or until cooked through.

NOTE: If you are not going to serve all of the meat immediately, consider cooking some of the meat only to medium/medium rare so that the meat doesn’t get overcooked if you reheat for a second serving.

To assemble sandwiches

1. Mix the Greek yogurt, cucumber, dill, garlic and shawarma seasoning in a small bowl; cover and place in the refrigerator until time to serve.

2. Start with a warm pita and slather 2 tbsp yogurt sauce and 2 tbsp hummus in the middle. Layer lamb, then top with onion, tomato and lettuce, if you wish. Fold and enjoy!

Recipe via beinggeekchic.com.