Dinner Archives - Page 2 of 12

Vietnamese Chicken with Spicy Salad

Servings 4

Total Time 1 hour hr

Ingredients

▢ 3 tbsp dark brown sugar
▢ 8 chicken thighs skin on, bone in, trimmed of excess fat
▢ 6 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 red chilli
▢ 3 tbsp fish sauce
▢ 2 tbsp apple cider vinegar
▢ 1 small handful fresh coriander leaves picked, to serve

For the Vietnamese salad:

▢ 1 lime juice
▢ 3 tbsp fish sauce
▢ 1 tsp dark brown sugar
▢ ½ head savoy cabbage
▢ 100 g bean sprouts
▢ 6 spring onion
▢ 1 red chilli
▢ 100 g roasted unsalted peanuts
▢ 1 small handful fresh coriander leaves picked
▢ 1 small handful fresh basil leaves picked
▢ 1 small handful fresh mint leaves picked

Equipment

Large casserole

Tongs

Chopping board

Chopping knife

Large bowl

Instructions

Preheat the oven to 160˚C. Finely slice the garlic and chilli for the chicken.
Slice the ginger into matchsticks.
Place a large high-sided, oven proof frying pan (snug enough to fit all the thighs without too much space in between) over a medium high heat. Add in the sugar and 3 tablespoons of water and cook for just a minute or so, swirling the pan occasionally until you are left with a dark caramel.
Add in the chicken thighs (skin side down), garlic, chilli and ginger, turning to coat completely in the mixture.
Pour in 3 tbsp more water alongside the fish sauce and apple cider vinegar. Bring to a steady simmer. Turn again to coat and place the pan in the oven to cook for 35-45 minutes or until the chicken is completely cooked through.
Turn the chicken halfway through the cooking time to ensure it doesn’t stick.
While the chicken cooks, prepare the salad. In a large mixing bowl, whisk together the lime juice, fish sauce and sugar until the sugar is dissolved.
Thinly slice the savoy cabbage and the spring onions.
Thinly slice the chilli for the salad.
Crush the peanuts in a pestle and mortar.
Add the cabbage, bean sprouts, spring onions, chilli, coriander, and mint and basil leaves to the bowl of dressing and toss through until well combined.
Serve the chicken and salad to the table, garnish with some crushed peanuts and devour!

Notes

Some of my favourite food memories are from my first travels to Southeast Asia, a true voyage of discovery after years of poring over cookbooks and attempting to recreate classic dishes at home. Needless to say, nothing quite compares to sitting on plastic stools on the roadside shoulder to shoulder with the locals eating bun cha with smokey fatty pork over noodles in Hanoi or guzzling down down spicy som tum papaya salad on the streets of Bangkok. However I do my best to recreate elements of those experiences back home, with slightly more limited ingredients. This dish encapsulates some of my favourite aspects of South East Asian cuisine, that heady combination of salty, sweet, sour, spicy and bitter ingredients brought to life in the form of caramel roast chicken rich in a fish sauce caramel, served alongside a vibrant herb laden fresh cabbage salad with plenty of bite.

Calories: 543kcal

Keyword: July Recipe, Serves 4

Nutrition

Calories: 543kcal

Vietnamese Chicken with Spicy Salad

Servings 2

Total Time 1 hour hr

Ingredients

▢ 1½ tbsp dark brown sugar
▢ 4 chicken thighs skin on, bone in, trimmed of excess fat
▢ 3 cloves garlic
▢ 1 thumb sized piece fresh ginger small
▢ ½ red chilli
▢ 1½ tbsp fish sauce
▢ 1 tbsp apple cider vinegar
▢ 1 small handful fresh coriander leaves picked, to serve

For the Vietnamese salad:

▢ ½ lime juice
▢ 1½ tbsp fish sauce
▢ ½ tsp dark brown sugar
▢ ½ head savoy cabbage
▢ 50 g bean sprouts
▢ 3 spring onion
▢ ½ red chilli
▢ 50 g roasted unsalted peanuts
▢ 1 small handful fresh coriander leaves picked
▢ 1 small handful fresh basil leaves picked
▢ 1 small handful fresh mint leaves picked

Equipment

Large casserole

Tongs

Chopping board

Chopping knife

Large bowl

Instructions

Preheat the oven to 160˚C. Finely slice the garlic and chilli for the chicken.
Slice the ginger into matchsticks.
Place a large high-sided, oven proof frying pan (snug enough to fit all the thighs without too much space in between) over a medium high heat. Add in the sugar and 1½ tablespoons of water and cook for just a minute or so, swirling the pan occasionally until you are left with a dark caramel.
Add in the chicken thighs (skin side down), garlic, chilli and ginger, turning to coat completely in the mixture.
Pour in 1½ tbsp more water alongside the fish sauce and apple cider vinegar. Bring to a steady simmer. Turn again to coat and place the pan in the oven to cook for 35-45 minutes or until the chicken is completely cooked through.
Turn the chicken halfway through the cooking time to ensure it doesn’t stick.
While the chicken cooks, prepare the salad. In a large mixing bowl, whisk together the lime juice, fish sauce and sugar until the sugar is dissolved.
Thinly slice the savoy cabbage and the spring onions.
Thinly slice the chilli for the salad.
Crush the peanuts in a pestle and mortar.
Add the cabbage, bean sprouts, spring onions, chilli, coriander, and mint and basil leaves to the bowl of dressing and toss through until well combined.
Serve the chicken and salad to the table, garnish with some crushed peanuts and devour!

Notes

Calories: 543kcal

Keyword: July Recipe, Serves 2

Nutrition

Calories: 543kcal

Vietnamese Chicken with Spicy Salad

Servings 6

Total Time 1 hour hr

Ingredients

▢ 4½ tbsp dark brown sugar
▢ 12 chicken thighs skin on, bone in, trimmed of excess fat
▢ 9 cloves garlic
▢ 1 thumb sized piece fresh ginger large
▢ 1½ red chilli
▢ 4½ tbsp fish sauce
▢ 3 tbsp apple cider vinegar
▢ 1 good handful fresh coriander leaves picked, to serve

For the Vietnamese salad:

▢ 1½ lime juice
▢ 4½ tbsp fish sauce
▢ 1½ tsp dark brown sugar
▢ ¾ head savoy cabbage
▢ 150 g bean sprouts
▢ 9 spring onion
▢ 1½ red chilli
▢ 150 g roasted unsalted peanuts
▢ 1 good handful fresh coriander leaves picked
▢ 1 good handful fresh basil leaves picked
▢ 1 good handful fresh mint leaves picked

Equipment

Large casserole

Tongs

Chopping board

Chopping knife

Large bowl

Instructions

Preheat the oven to 160˚C. Finely slice the garlic and chilli for the chicken.
Slice the ginger into matchsticks.
Place a large high-sided, oven proof frying pan (snug enough to fit all the thighs without too much space in between) over a medium high heat. Add in the sugar and 3 tablespoons of water and cook for just a minute or so, swirling the pan occasionally until you are left with a dark caramel.
Add in the chicken thighs (skin side down), garlic, chilli and ginger, turning to coat completely in the mixture.
Pour in 3 tbsp more water alongside the fish sauce and apple cider vinegar. Bring to a steady simmer. Turn again to coat and place the pan in the oven to cook for 35-45 minutes or until the chicken is completely cooked through.
Turn the chicken halfway through the cooking time to ensure it doesn’t stick.
While the chicken cooks, prepare the salad. In a large mixing bowl, whisk together the lime juice, fish sauce and sugar until the sugar is dissolved.
Thinly slice the savoy cabbage and the spring onions.
Thinly slice the chilli for the salad.
Crush the peanuts in a pestle and mortar.
Add the cabbage, bean sprouts, spring onions, chilli, coriander, and mint and basil leaves to the bowl of dressing and toss through until well combined.
Serve the chicken and salad to the table, garnish with some crushed peanuts and devour!

Notes

Calories: 543kcal

Keyword: July Recipe, Serves 6

Nutrition

Calories: 543kcal

0001 MS 0200 Mediterranean Veg Tart WS CO

Mediterranean Vegetable Tart With Goat’s Cheese Cauliflower Crust

Servings 4

Total Time 1 hour hr

Ingredients

▢ 1 aubergine small
▢ 1 courgette small
▢ 1 red onion
▢ 1 red pepper
▢ 2 tbsp olive oil
▢ pinch chilli flakes optional
▢ sea salt
▢ ground black pepper

For the goats’ cheese cauliflower crust:

▢ 1 head cauliflower about 500g
▢ 1 egg large, free range
▢ 150 g goat’s cheese
▢ 1 tsp dried oregano
▢ 1 small handful fresh basil plus extra to garnish

Equipment

Chopping board

Chopping knife

Food processor

Mixing bowl

Wooden spoon

Baking tray

Parchment paper

Roasting tin

Instructions

Preheat the oven to 200 ̊C (180°C fan). To make the crust, trim and cut the cauliflower in florets.
Place the florets in a food processor. Blitz until you have an extremely fine consistency, almost like fluffed-up couscous.
Pile the cauliflower onto a large thin tea towel, wrap up and squeeze out as much liquid as you can muster over a bowl or the sink.
Transfer the dry cauliflower to a mixing bowl and add the egg, 100g of the goats’ cheese, dried oregano, basil and salt and pepper. Mix well to combine.
When it starts to stick together, transfer the mixture to a baking sheet lined with parchment paper. Press it out to form a rough oval about 1cm thick, leaving the edges a little thicker for the crust. Place on the top shelf of the oven and bake for 40 – 45 minutes, or until golden brown.
Next prepare all the vegetables for the tart. Cut the aubergine and courgette into bite size pieces.
Peel and cut the red onion into a similar size. Deseed and cut the red pepper into bite size pieces.
Put all the prepared vegetables into a large, non-stick low-sided roasting tin, making sure you don’t overcrowd it. Drizzle over the olive oil, season with salt and pepper and toss to coat. Roast the vegetables on the middle shelf of the oven for about 30 minutes, or until the vegetables are cooked through but haven’t yet become slightly scorched around the edges. Remove the tin from the oven and allow to cool slightly.
When both the vegetables and crust are cooked, spoon the roasted Mediterranean vegetables over the crust, sprinkle with chilli flakes, if using, and spoon on dollops of the remaining goats’ cheese. Bake for 10 –15 minutes.
Scatter over the remaining basil leaves and serve cut into slices.

Notes

This delicious tart uses a cauliflower crust, which is a really wonderful healthy alternative to pastry. The crust can also be used as a gluten-free pizza base.

Calories: 242kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 242kcal

Thai-style Aubergine with Mint & Jasmine Rice

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 2 aubergine large
▢ 2 cloves garlic grated or crushed
▢ 2 Thai red chilli
▢ 100 ml low sodium soy sauce
▢ 1 tbsp brown sugar
▢ 1 tbsp fish sauce
▢ 1 tbsp olive oil
▢ 300 g jasmine rice
▢ 1 lime
▢ 1 small handful fresh mint leaves picked
▢ 30 g roasted unsalted peanuts

Equipment

Chopping board

Chopping knife

Microplane

Saucepan with lid

Large non-stick frying pan

Tongs

Wooden spoon

Instructions

First prep the marinade for the aubergines. Deseed and finely chop the Thai red chillies. Slice the aubergine into fingers about 2cm thick.
Use a fork to blend the grated garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a flat dish until smooth.
Add the aubergines to the dish, toss to coat them and leave to marinate (if you have the time) for at least 10 minutes.
Cook the rice in a saucepan with an equal amount of cold water. Bring to a boil and then reduce to a simmer. Cover with a lid and allow to cook for 10 minutes until all the water has been absorbed. Leave to sit with the lid on for 5 minutes, then fluff up with a fork before serving.
Meanwhile, heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned.
Add the rest of the marinade to the pan and cook until sticky. Add the lime juice to taste.
Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.

Notes

You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.

Calories: 459kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 459kcal

Thai-style Aubergine with Mint & Jasmine Rice

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 1 aubergine large
▢ 1 clove garlic grated or crushed
▢ 1 Thai red chilli
▢ 50 ml low sodium soy sauce
▢ ½ tbsp brown sugar
▢ ½ tbsp fish sauce
▢ ½ tbsp olive oil
▢ 150 g jasmine rice
▢ ½ lime
▢ 1 small handful fresh mint leaves picked
▢ 15 g roasted unsalted peanuts

Equipment

Chopping board

Chopping knife

Microplane

Saucepan with lid

Large non-stick frying pan

Tongs

Wooden spoon

Instructions

First prep the marinade for the aubergine. Deseed and finely chop the Thai red chilli. Slice the aubergine into fingers about 2cm thick.
Use a fork to blend the grated garlic, chilli, soy sauce, sugar, fish sauce and half the oil together in a flat dish until smooth.
Add the aubergine to the dish, toss to coat them and leave to marinate (if you have the time) for at least 10 minutes.
Cook the rice in a saucepan with an equal amount of cold water. Bring to a boil and then reduce to a simmer. Cover with a lid and allow to cook for 10 minutes until all the water has been absorbed. Leave to sit with the lid on for 5 minutes, then fluff up with a fork before serving.
Meanwhile, heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned.
Add the rest of the marinade to the pan and cook until sticky. Add the lime juice to taste.
Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.

Notes

You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.

Calories: 459kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 459kcal

Thai-style Aubergine with Mint & Jasmine Rice

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 3 aubergine large
▢ 3 cloves garlic grated or crushed
▢ 3 Thai red chilli
▢ 150 ml low sodium soy sauce
▢ 1½ tbsp brown sugar
▢ 1½ tbsp fish sauce
▢ 1½ tbsp olive oil
▢ 450 g jasmine rice
▢ 1½ lime
▢ 1 good handful fresh mint leaves picked
▢ 45 g roasted unsalted peanuts

Equipment

Chopping board

Chopping knife

Microplane

Saucepan with lid

Large non-stick frying pan

Tongs

Wooden spoon

Instructions

First prep the marinade for the aubergines. Deseed and finely chop the Thai red chillies. Slice the aubergine into fingers about 2cm thick.
Use a fork to blend the grated garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a flat dish until smooth.
Add the aubergines to the dish, toss to coat them and leave to marinate (if you have the time) for at least 10 minutes.
Cook the rice in a saucepan with an equal amount of cold water. Bring to a boil and then reduce to a simmer. Cover with a lid and allow to cook for 10 minutes until all the water has been absorbed. Leave to sit with the lid on for 5 minutes, then fluff up with a fork before serving.
Meanwhile, heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned.
Add the rest of the marinade to the pan and cook until sticky. Add the lime juice to taste.
Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.

Notes

You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.

You may need to cook the aubergine in batches if you don't have a big enough pan.

Calories: 459kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 459kcal

Thai-style Aubergine with Mint & Jasmine Rice

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 4 aubergine large
▢ 4 cloves garlic grated or crushed
▢ 4 Thai red chilli
▢ 200 ml low sodium soy sauce
▢ 2 tbsp brown sugar
▢ 2 tbsp fish sauce
▢ 2 tbsp olive oil
▢ 600 g jasmine rice
▢ 2 lime
▢ 1 good handful fresh mint leaves picked
▢ 60 g roasted unsalted peanuts

Equipment

Chopping board

Chopping knife

Microplane

Saucepan with lid

Large non-stick frying pan

Tongs

Wooden spoon

Instructions

First prep the marinade for the aubergines. Deseed and finely chop the Thai red chillies. Slice the aubergine into fingers about 2cm thick.
Use a fork to blend the grated garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a flat dish until smooth.
Add the aubergines to the dish, toss to coat them and leave to marinate (if you have the time) for at least 10 minutes.
Cook the rice in a saucepan with an equal amount of cold water. Bring to a boil and then reduce to a simmer. Cover with a lid and allow to cook for 10 minutes until all the water has been absorbed. Leave to sit with the lid on for 5 minutes, then fluff up with a fork before serving.
Meanwhile, heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned.
Add the rest of the marinade to the pan and cook until sticky. Add the lime juice to taste.
Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.

Notes

You really won’t miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.

You may need to cook the aubergine in batches if you don't have a big enough pan.

Calories: 459kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 459kcal

0001 MS 0199 Stuffed Chicken Balsamic Veg WS CO

Stuffed Chicken Breast with Balsamic Roast Vegetables

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 110 g breadcrumbs fresh, white
▢ 50 g sun-dried tomatoes
▢ 3 tbsp pesto
▢ sea salt
▢ ground black pepper
▢ 4 chicken breasts on the bone
▢ 2 red pepper large
▢ 1 courgette large
▢ 1 red onion large
▢ 500 g baby potatoes
▢ 2 tbsp balsamic vinegar
▢ 3 tbsp olive oil
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

2 x roasting tray

Large bowl

Tongs

Saucepan

Colander

Instructions

Preheat the oven to 200°C (400°F). Gas mark 6. Roughly chop the sun-dried tomatoes.
Add the tomatoes to a bowl along with the breadcrumbs and pesto and combine. Season with a generous amount of sea salt and black pepper.
Next prep the chicken breasts. Using a sharp knife, make a slit lengthwise along the side of the chicken breast, but don’t cut the whole way through.
Stuff the inside of the chicken pockets.
Drizzle the chicken breasts with olive oil and season with sea salt and black pepper. Cook the chicken in the oven for 30-35 minutes or until the chicken is golden and cooked through.
Deseed and cut the red peppers into slices and slice the courgette into long diagonal slices.
Peel and cut the red onion into thin wedges. Slice the baby potatoes into halves lengthways.
Arrange the vegetables and potatoes in a roasting tray and drizzle with the balsamic vinegar and olive oil. Season well with salt and pepper and toss until evenly coated. Roast the vegetables in the oven for 30 minutes, giving them a toss halfway through the cooking time.
Serve the chicken with the caramelised veggies and the baby potatoes.

Notes

This is one of my mum's specialities. She is the queen of dinner and despite working full time while we were kids, managed to have a hot tasty meal on the table in 30 minutes, come hell or high water. 'So you'd better bloody eat it!'

Calories: 507kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 507kcal

Stuffed Chicken Breast with Balsamic Roast Vegetables

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 55 g breadcrumbs fresh, white
▢ 25 g sun-dried tomatoes
▢ 1½ tbsp pesto
▢ sea salt
▢ ground black pepper
▢ 2 chicken breasts on the bone
▢ 1 red pepper large
▢ ½ courgette large
▢ ½ red onion large
▢ 250 g baby potatoes
▢ 1 tbsp balsamic vinegar
▢ 1½ tbsp olive oil
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

2 x roasting tray

Large bowl

Tongs

Saucepan

Colander

Instructions

Preheat the oven to 200°C (400°F). Gas mark 6. Roughly chop the sun-dried tomatoes.
Add the tomatoes to a bowl along with the breadcrumbs and pesto and combine. Season with a generous amount of sea salt and black pepper.
Next prep the chicken breasts. Using a sharp knife, make a slit lengthwise along the side of the chicken breast, but don’t cut the whole way through.
Stuff the inside of the chicken pockets.
Drizzle the chicken breasts with olive oil and season with sea salt and black pepper. Cook the chicken in the oven for 30-35 minutes or until the chicken is golden and cooked through.
Deseed and cut the red pepper into slices and slice the courgette into long diagonal slices.
Peel and cut the red onion into thin wedges. Slice the baby potatoes into halves lengthways.
Arrange the vegetables and potatoes in a roasting tray and drizzle with the balsamic vinegar and olive oil. Season well with salt and pepper and toss until evenly coated. Roast the vegetables in the oven for 30 minutes, giving them a toss halfway through the cooking time.
Serve the chicken with the caramelised veggies and the baby potatoes.

Notes

Calories: 507kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 507kcal

Stuffed Chicken Breast with Balsamic Roast Vegetables

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 165 g breadcrumbs fresh, white
▢ 75 g sun-dried tomatoes
▢ 4½ tbsp pesto
▢ sea salt
▢ ground black pepper
▢ 6 chicken breasts on the bone
▢ 3 red pepper large
▢ 1½ courgette large
▢ 1½ red onion large
▢ 750 g baby potatoes
▢ 4 tbsp balsamic vinegar
▢ 4½ tbsp olive oil
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

2 x large roasting trays

Large bowl

Tongs

Saucepan

Colander

Instructions

Preheat the oven to 200°C (400°F). Gas mark 6. Roughly chop the sun-dried tomatoes.
Add the tomatoes to a bowl along with the breadcrumbs and pesto and combine. Season with a generous amount of sea salt and black pepper.
Next prep the chicken breasts. Using a sharp knife, make a slit lengthwise along the side of the chicken breast, but don’t cut the whole way through.
Stuff the inside of the chicken pockets.
Drizzle the chicken breasts with olive oil and season with sea salt and black pepper. Cook the chicken in the oven for 30-35 minutes or until the chicken is golden and cooked through.
Deseed and cut the red peppers into slices and slice the courgette into long diagonal slices.
Peel and cut the red onion into thin wedges. Slice the baby potatoes into halves lengthways.
Arrange the vegetables and potatoes in a roasting tray and drizzle with the balsamic vinegar and olive oil. Season well with salt and pepper and toss until evenly coated. Roast the vegetables in the oven for 30 minutes, giving them a toss halfway through the cooking time.
Serve the chicken with the caramelised veggies and the baby potatoes.

Notes

Calories: 507kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 507kcal

Stuffed Chicken Breast with Balsamic Roast Vegetables

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 220 g breadcrumbs fresh, white
▢ 100 g sun-dried tomatoes
▢ 6 tbsp pesto
▢ sea salt
▢ ground black pepper
▢ 8 chicken breasts on the bone
▢ 4 red pepper large
▢ 2 courgette large
▢ 2 red onion large
▢ 1 kg baby potatoes
▢ 4 tbsp balsamic vinegar
▢ 6 tbsp olive oil
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

2 x large roasting trays

Large bowl

Tongs

Saucepan

Colander

Instructions

Preheat the oven to 200°C (400°F). Gas mark 6. Roughly chop the sun-dried tomatoes.
Add the tomatoes to a bowl along with the breadcrumbs and pesto and combine. Season with a generous amount of sea salt and black pepper.
Next prep the chicken breasts. Using a sharp knife, make a slit lengthwise along the side of the chicken breast, but don’t cut the whole way through.
Stuff the inside of the chicken pockets.
Drizzle the chicken breasts with olive oil and season with sea salt and black pepper. Cook the chicken in the oven for 30-35 minutes or until the chicken is golden and cooked through.
Deseed and cut the red peppers into slices and slice the courgettes into long diagonal slices.
Peel and cut the red onions into thin wedges. Slice the baby potatoes into halves lengthways.
Arrange the vegetables and potatoes in a roasting tray and drizzle with the balsamic vinegar and olive oil. Season well with salt and pepper and toss until evenly coated. Roast the vegetables in the oven for 30 minutes, giving them a toss halfway through the cooking time.
Serve the chicken with the caramelised veggies and the baby potatoes.

Notes

Calories: 507kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 507kcal

Middle Eastern Bread Salad

Servings 4

Total Time 35 minutes mins

Ingredients

▢ 5 mixed peppers large
▢ 300 g sourdough bread
▢ olive oil for drizzling
▢ 500 g cherry tomatoes
▢ ½ cucumber
▢ ½ red onion
▢ 4 radishes
▢ 1 large handful fresh coriander
▢ 1 large handful fresh parsley
▢ 150 g black olives pitted

For the dressing:

▢ 3 tbsp extra virgin olive oil
▢ 1 tbsp red wine vinegar
▢ ½ lemon
▢ 1 clove garlic
▢ 1 tsp cumin seeds toasted
▢ 1 tsp sumac
▢ sea salt
▢ ground black pepper

Equipment

Baking tray

Cling film

Chopping board

Chopping knife

Large bowl

Tongs

Whisk

Instructions

Preheat the oven to 200 ̊C (180°C fan). Place the peppers on a large flat baking tray and bake in the oven for 25 minutes, or until blackened and charred on all sides.
Remove the peppers from the tray while still hot, place in a bowl and cover with cling film. The steam in the bowl will allow you to remove the skins easily.
When cool enough to handle, remove the skins and cores of the peppers.
Slice the peeled peppers into chunky pieces.
Place a small handful of the peppers in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a bowl and set aside.
Tear the bread into pieces and lay out on the same baking tray that you cooked the peppers on, drizzle with a little oil and season with salt and pepper. Place in the oven for 5–6 minutes until just toasted.
Prep the salad ingredients: slice the cherry tomatoes in half. Deseed and dice the cucumber.
Peel and thinly slice the red onion. Thinly slice the radishes.
In a large bowl, place the cherry tomatoes, cucumber, red onion and radishes. Tear in the coriander and parsley.
Add the peppers, toasted bread and olives. Toss together with the dressing.
Toss until completely coated and serve.

Notes

If ever there was a summer salad to impress, this would be it. Humble though its ingredients are, they are used in such a way as to make the very most of them. Like many bread salads, this one finds its origins in peasant food but makes a hearty dish humming with spice and flavour. Sprinkle with a little extra sumac before serving for a sharp hit of citrus. You could also replace the sourdough with toasted pitta.

Calories: 467kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 467kcal

Middle Eastern Bread Salad

Servings 2

Total Time 35 minutes mins

Ingredients

▢ 3 mixed peppers large
▢ 150 g sourdough bread
▢ olive oil for drizzling
▢ 250 g cherry tomatoes
▢ ¼ cucumber
▢ ¼ red onion
▢ 2 radishes
▢ 1 small handful fresh coriander
▢ 1 small handful fresh parsley
▢ 75 g black olives pitted

For the dressing:

▢ 2 tbsp extra virgin olive oil
▢ ½ tbsp red wine vinegar
▢ ¼ lemon
▢ 1 clove garlic small
▢ ½ tsp cumin seeds toasted
▢ ½ tsp sumac
▢ sea salt
▢ ground black pepper

Equipment

Baking tray

Cling film

Chopping board

Chopping knife

Large bowl

Tongs

Whisk

Instructions

Preheat the oven to 200 ̊C (180°C fan). Place the peppers on a large flat baking tray and bake in the oven for 25 minutes, or until blackened and charred on all sides.
Remove the peppers from the tray while still hot, place in a bowl and cover with cling film. The steam in the bowl will allow you to remove the skins easily.
When cool enough to handle, remove the skins and cores of the peppers.
Slice the peeled peppers into chunky pieces.
Place a small handful of the peppers in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a bowl and set aside.
Tear the bread into pieces and lay out on the same baking tray that you cooked the peppers on, drizzle with a little oil and season with salt and pepper. Place in the oven for 5–6 minutes until just toasted.
Prep the salad ingredients: slice the cherry tomatoes in half. Deseed and dice the cucumber.
Peel and thinly slice the red onion. Thinly slice the radishes.
In a large bowl, place the cherry tomatoes, cucumber, red onion and radishes. Tear in the coriander and parsley.
Add the peppers, toasted bread and olives. Toss together with the dressing.
Toss until completely coated and serve.

Notes

Calories: 467kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 467kcal

Middle Eastern Bread Salad

Servings 6

Total Time 35 minutes mins

Ingredients

▢ 7 mixed peppers large
▢ 450 g sourdough bread
▢ olive oil for drizzling
▢ 750 g cherry tomatoes
▢ 1 cucumber small
▢ 1 red onion small
▢ 6 radishes
▢ 1 large handful fresh coriander
▢ 1 large handful fresh parsley
▢ 225 g black olives pitted

For the dressing:

▢ 4½ tbsp extra virgin olive oil
▢ 1½ tbsp red wine vinegar
▢ 1 lemon small
▢ 2 clove garlic small
▢ 1½ tsp cumin seeds toasted
▢ 1½ tsp sumac
▢ sea salt
▢ ground black pepper

Equipment

Baking tray

Cling film

Chopping board

Chopping knife

Large bowl

Tongs

Whisk

Instructions

Preheat the oven to 200 ̊C (180°C fan). Place the peppers on a large flat baking tray and bake in the oven for 25 minutes, or until blackened and charred on all sides.
Remove the peppers from the tray while still hot, place in a bowl and cover with cling film. The steam in the bowl will allow you to remove the skins easily.
When cool enough to handle, remove the skins and cores of the peppers.
Slice the peeled peppers into chunky pieces.
Place a small handful of the peppers in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a bowl and set aside.
Tear the bread into pieces and lay out on the same baking tray that you cooked the peppers on, drizzle with a little oil and season with salt and pepper. Place in the oven for 5–6 minutes until just toasted.
Prep the salad ingredients: slice the cherry tomatoes in half. Deseed and dice the cucumber.
Peel and thinly slice the red onion. Thinly slice the radishes.
In a large bowl, place the cherry tomatoes, cucumber, red onion and radishes. Tear in the coriander and parsley.
Add the peppers, toasted bread and olives. Toss together with the dressing.
Toss until completely coated and serve.

Notes

Calories: 467kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 467kcal

Middle Eastern Bread Salad

Servings 8

Total Time 35 minutes mins

Ingredients

▢ 10 mixed peppers large
▢ 600 g sourdough bread
▢ olive oil for drizzling
▢ 1 kg cherry tomatoes
▢ 1 cucumber
▢ 1 red onion
▢ 8 radishes
▢ 2 large handful fresh coriander
▢ 2 large handful fresh parsley
▢ 300 g black olives pitted

For the dressing:

▢ 6 tbsp extra virgin olive oil
▢ 2 tbsp red wine vinegar
▢ 1 lemon
▢ 2 clove garlic
▢ 2 tsp cumin seeds toasted
▢ 2 tsp sumac
▢ sea salt
▢ ground black pepper

Equipment

Baking tray

Cling film

Chopping board

Chopping knife

Large bowl

Tongs

Whisk

Instructions

Preheat the oven to 200 ̊C (180°C fan). Place the peppers on a large flat baking tray and bake in the oven for 25 minutes, or until blackened and charred on all sides.
Remove the peppers from the tray while still hot, place in a bowl and cover with cling film. The steam in the bowl will allow you to remove the skins easily.
When cool enough to handle, remove the skins and cores of the peppers.
Slice the peeled peppers into chunky pieces.
Place a small handful of the peppers in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a bowl and set aside.
Tear the bread into pieces and lay out on the same baking tray that you cooked the peppers on, drizzle with a little oil and season with salt and pepper. Place in the oven for 5–6 minutes until just toasted.
Prep the salad ingredients: slice the cherry tomatoes in half. Deseed and dice the cucumber.
Peel and thinly slice the red onion. Thinly slice the radishes.
In a large bowl, place the cherry tomatoes, cucumber, red onion and radishes. Tear in the coriander and parsley.
Add the peppers, toasted bread and olives. Toss together with the dressing.
Toss until completely coated and serve.

Notes

Calories: 467kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 467kcal

0001 MS 0196 Garlic Butter Chicken WS CO

Garlic Butter Chicken with Hummus & Couscous

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 250 g couscous
▢ 200 g tinned chickpeas
▢ 50 g dried apricots
▢ 50 g sultanas
▢ 500 ml chicken stock hot
▢ 4 skinless chicken breasts
▢ 2 tbsp olive oil
▢ 50 g garlic butter
▢ 1 lemon zest and juice
▢ 250 g red pepper hummus
▢ 1 good handful flat leaf parsley
▢ extra virgin olive oil for drizzling
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Large bowl

Measuring jug

Large frying pan

Tongs

Instructions

Prepare the cous cous. Roughly chop the apricots.
Place in a bowl along with the couscous and chickpeas, and pour over the hot stock. Stir and cover with cling film, then leave to stand for 20 minutes until the couscous has soaked up all the liquid.
Butterfly the chicken breasts: put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through.
Open out the breasts and season well.
Heat the olive oil and garlic butter in a large frying pan and fry the chicken for 2–3 minutes, then turn over, add the lemon zest and fry for a further 3–4 minutes until golden on both sides. Set aside to rest for 5 minutes.
Finely chop the parsley.
Mix the sultanas and parsley through the couscous with a good squeeze of lemon juice.
To serve, spread a dollop of hummus onto the plate. Spoon the couscous on top of the hummus. Slice the chicken thinly and pile on top of the couscous. Drizzle with the juices from the pan and a little extra-virgin olive oil and serve.

Notes

This is the recipe that gave me the idea for my cookbook Meals in Minutes – it’s the perfect example of a dinner for which the ingredients can be bunged into a shopping basket on the way home from work. Its key cheat ingredients are garlic butter, shop-bought hummus and a couscous salad. You can get some fantastic prepared couscous salads; try one with feta and lemon or Moroccan with sultanas or chargrilled veg – you could even try a cauliflower couscous in this recipe.

Calories: 521kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 521kcal

Garlic Butter Chicken with Hummus & Couscous

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 125 g couscous
▢ 100 g tinned chickpeas
▢ 25 g dried apricots
▢ 25 g sultanas
▢ 250 ml chicken stock hot
▢ 2 skinless chicken breasts
▢ 1 tbsp olive oil
▢ 25 g garlic butter
▢ ½ lemon zest and juice
▢ 125 g red pepper hummus
▢ 1 small handful flat leaf parsley
▢ extra virgin olive oil for drizzling
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Large bowl

Measuring jug

Large frying pan

Tongs

Instructions

Prepare the cous cous. Roughly chop the apricots.
Place in a bowl along with the couscous and chickpeas, and pour over the hot stock. Stir and cover with cling film, then leave to stand for 20 minutes until the couscous has soaked up all the liquid.
Butterfly the chicken breasts: put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through.
Open out the breasts and season well.
Heat the olive oil and garlic butter in a large frying pan and fry the chicken for 2–3 minutes, then turn over, add the lemon zest and fry for a further 3–4 minutes until golden on both sides. Set aside to rest for 5 minutes.
Finely chop the parsley.
Mix the sultanas and parsley through the couscous with a good squeeze of lemon juice.
To serve, spread a dollop of hummus onto the plate. Spoon the couscous on top of the hummus. Slice the chicken thinly and pile on top of the couscous. Drizzle with the juices from the pan and a little extra-virgin olive oil and serve.

Notes

Calories: 521kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 521kcal

Garlic Butter Chicken with Hummus & Couscous

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 375 g couscous
▢ 300 g tinned chickpeas
▢ 75 g dried apricots
▢ 75 g sultanas
▢ 750 ml chicken stock hot
▢ 6 skinless chicken breasts
▢ 3 tbsp olive oil
▢ 75 g garlic butter
▢ 1½ lemon zest and juice
▢ 375 g red pepper hummus
▢ 1 good handful flat leaf parsley
▢ extra virgin olive oil for drizzling
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Large bowl

Measuring jug

Large frying pan

Tongs

Instructions

Prepare the cous cous. Roughly chop the apricots.
Place in a bowl along with the couscous and chickpeas, and pour over the hot stock. Stir and cover with cling film, then leave to stand for 20 minutes until the couscous has soaked up all the liquid.
Butterfly the chicken breasts: put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through.
Open out the breasts and season well.
Heat the olive oil and garlic butter in a large frying pan and fry the chicken for 2–3 minutes, then turn over, add the lemon zest and fry for a further 3–4 minutes until golden on both sides. Set aside to rest for 5 minutes.
Finely chop the parsley.
Mix the sultanas and parsley through the couscous with a good squeeze of lemon juice.
To serve, spread a dollop of hummus onto the plate. Spoon the couscous on top of the hummus. Slice the chicken thinly and pile on top of the couscous. Drizzle with the juices from the pan and a little extra-virgin olive oil and serve.

Notes

Calories: 521kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 521kcal

Garlic Butter Chicken with Hummus & Couscous

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 500 g couscous
▢ 400 g tinned chickpeas
▢ 100 g dried apricots
▢ 100 g sultanas
▢ 750 ml chicken stock hot
▢ 8 skinless chicken breasts
▢ 4 tbsp olive oil
▢ 100 g garlic butter
▢ 2 lemon zest and juice
▢ 500 g red pepper hummus
▢ 2 good handful flat leaf parsley
▢ extra virgin olive oil for drizzling
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Large bowl

Measuring jug

Large frying pan

Tongs

Instructions

Prepare the cous cous. Roughly chop the apricots.
Place in a bowl along with the couscous and chickpeas, and pour over the hot stock. Stir and cover with cling film, then leave to stand for 20 minutes until the couscous has soaked up all the liquid.
Butterfly the chicken breasts: put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through.
Open out the breasts and season well.
Heat the olive oil and garlic butter in a large frying pan and fry the chicken for 2–3 minutes, then turn over, add the lemon zest and fry for a further 3–4 minutes until golden on both sides. Set aside to rest for 5 minutes.
Finely chop the parsley.
Mix the sultanas and parsley through the couscous with a good squeeze of lemon juice.
To serve, spread a dollop of hummus onto the plate. Spoon the couscous on top of the hummus. Slice the chicken thinly and pile on top of the couscous. Drizzle with the juices from the pan and a little extra-virgin olive oil and serve.

Notes

You may need to cook the chicken in batches if you don't have a big enough pan.

Calories: 521kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 521kcal

Charred Fish with Nam Jim Dressing

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 800 g white fish fillets such as cod or haddock
▢ 2 tsp Thai spice blend
▢ 1 tbsp vegetable oil
▢ 500 g ready-cooked basmati rice
▢ 1 cucumber
▢ 3 baby gem lettuce
▢ 1 mango large

For the dressing:

▢ 1 lime
▢ 2 tbsp fish sauce
▢ 1 tbsp caster sugar
▢ 2 cloves garlic
▢ 1 green chilli small
▢ 1 red chilli small
▢ 1 small handful fresh coriander roughly chopped

Equipment

Chopping board

Chopping knife

Non-stick pan or griddle pan

Peeler

Large bowl

Tongs

Instructions

Make the dressing by finely chopping the garlic and roughly chopping the coriander.
Deseed and finely chop the chillies.
Mix together with the lime juice, fish sauce and caster sugar and set aside.
Place a non-stick frying pan or griddle pan over a high heat. Coat the fish in the spices then drizzle with the oil.
Cook for 3–4 minutes on each side until charred and just cooked through.
Heat the rice according to the packet instructions then tip into a bowl and add a third of the dressing. Stir through and allow to cool slightly.
Work on the salad ingredients by peeling the cucumber into thin ribbons. Peel and thinly slice the mango.
In a bowl, mix the cucumber with the baby gem leaves, sliced mango and a little more dressing.
Serve the rice and the salad with the fish on top and the rest of the dressing spooned over.

Notes

Nam jim is a tongue-tingling dipping sauce used in Thai cuisine, which is often served with grilled seafood. It provides that perfect balance of Thai flavours – sweet, sour, salty and spicy – that elevate any dish it’s served with. Although most Thai recipes begin with a paste, the fish in this dish needs a dry spice rub to get that charred exterior. You can find good-quality Thai spice blends (a fiery mix of chilli powder, ginger, star anise, coriander, cayenne pepper, green peppercorns and cinnamon) in most supermarkets.

Calories: 467kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 467kcal

Charred Fish with Nam Jim Dressing

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 400 g white fish fillets such as cod or haddock
▢ 1 tsp Thai spice blend
▢ 1 tbsp vegetable oil
▢ 250 g ready-cooked basmati rice
▢ ½ cucumber
▢ 2 baby gem lettuce small
▢ ½ mango large

For the dressing:

▢ ½ lime
▢ 1 tbsp fish sauce
▢ ½ tbsp caster sugar
▢ 1 clove garlic
▢ ½ green chilli small
▢ ½ red chilli small
▢ 1 small handful fresh coriander roughly chopped

Equipment

Chopping board

Chopping knife

Non-stick pan or griddle pan

Peeler

Large bowl

Tongs

Instructions

Make the dressing by finely chopping the garlic and roughly chopping the coriander.
Deseed and finely chop the chillies.
Mix together with the lime juice, fish sauce and caster sugar and set aside.
Place a non-stick frying pan or griddle pan over a high heat. Coat the fish in the spices then drizzle with the oil.
Cook for 3–4 minutes on each side until charred and just cooked through.
Heat the rice according to the packet instructions then tip into a bowl and add a third of the dressing. Stir through and allow to cool slightly.
Work on the salad ingredients by peeling the cucumber into thin ribbons. Peel and thinly slice the mango.
In a bowl, mix the cucumber with the baby gem leaves, sliced mango and a little more dressing.
Serve the rice and the salad with the fish on top and the rest of the dressing spooned over.

Notes

Calories: 467kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 467kcal

Charred Fish with Nam Jim Dressing

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 1.2 kg white fish fillets such as cod or haddock
▢ 3 tsp Thai spice blend
▢ 1½ tbsp vegetable oil
▢ 750 g ready-cooked basmati rice
▢ 1½ cucumber
▢ 4 baby gem lettuce
▢ 1½ mango large

For the dressing:

▢ 1½ lime
▢ 3 tbsp fish sauce
▢ 1½ tbsp caster sugar
▢ 3 cloves garlic
▢ 1½ green chilli small
▢ 1½ red chilli small
▢ 1 good handful fresh coriander roughly chopped

Equipment

Chopping board

Chopping knife

Non-stick pan or griddle pan

Peeler

Large bowl

Tongs

Instructions

Make the dressing by finely chopping the garlic and roughly chopping the coriander.
Deseed and finely chop the chillies.
Mix together with the lime juice, fish sauce and caster sugar and set aside.
Place a non-stick frying pan or griddle pan over a high heat. Coat the fish in the spices then drizzle with the oil.
Cook for 3–4 minutes on each side until charred and just cooked through.
Heat the rice according to the packet instructions then tip into a bowl and add a third of the dressing. Stir through and allow to cool slightly.
Work on the salad ingredients by peeling the cucumber into thin ribbons. Peel and thinly slice the mango.
In a bowl, mix the cucumber with the baby gem leaves, sliced mango and a little more dressing.
Serve the rice and the salad with the fish on top and the rest of the dressing spooned over.

Notes

Calories: 467kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 467kcal

Charred Fish with Nam Jim Dressing

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 1.6 kg white fish fillets such as cod or haddock
▢ 4 tsp Thai spice blend
▢ 2 tbsp vegetable oil
▢ 1 kg ready-cooked basmati rice
▢ 2 cucumber
▢ 6 baby gem lettuce
▢ 2 mango large

For the dressing:

▢ 2 lime
▢ 4 tbsp fish sauce
▢ 2 tbsp caster sugar
▢ 4 cloves garlic
▢ 2 green chilli small
▢ 2 red chilli small
▢ 1 large handful fresh coriander roughly chopped

Equipment

Chopping board

Chopping knife

Non-stick pan or griddle pan

Peeler

Large bowl

Tongs

Instructions

Make the dressing by finely chopping the garlic and roughly chopping the coriander.
Deseed and finely chop the chillies.
Mix together with the lime juice, fish sauce and caster sugar and set aside.
Place a non-stick frying pan or griddle pan over a high heat. Coat the fish in the spices then drizzle with the oil.
Cook for 3–4 minutes on each side until charred and just cooked through.
Heat the rice according to the packet instructions then tip into a bowl and add a third of the dressing. Stir through and allow to cool slightly.
Work on the salad ingredients by peeling the cucumbers into thin ribbons. Peel and thinly slice the mangoes.
In a bowl, mix the cucumber with the baby gem leaves, sliced mango and a little more dressing.
Serve the rice and the salad with the fish on top and the rest of the dressing spooned over.

Notes

Calories: 467kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 467kcal

Salmon Poke Bowl

Servings 4

Total Time 20 minutes mins

Ingredients

▢ 225 g sushi rice
▢ 500 g sashimi-grade salmon
▢ 3 spring onion
▢ 1 avocado
▢ 2 tbsp low sodium soy sauce
▢ 1 tbsp mirin
▢ 1 pinch chilli flakes
▢ 2 tsp sesame oil
▢ 1 pinch caster sugar
▢ 1 tbsp sesame seeds white and black

Equipment

Saucepan

Measuring jug

2 x Chopping board

Chopping knife

Sieve

Instructions

Rinse the sushi rice really well in a sieve until it no longer runs milky-white. Add the rice to a saucepan with 350ml cold salted water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 10 minutes, or according to the packet instructions.
Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
Meanwhile dice the salmon into bite size chunks and place in a bowl.
Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.
Pour over the salmon and let stand for no more than 5 minutes.
Thinly slice the spring onions. Peel and thinly slice the avocado.
Divide the just-warm rice between four bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.

Notes

Salmon works brilliantly in place of the more traditional tuna in this Hawaiian classic poke bowl – plus it’s much more friendly on the wallet. Feel free to use smoked salmon instead of sashimi-grade salmon if preferred.

Calories: 548kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 548kcal

Salmon Poke Bowl

Servings 2

Total Time 20 minutes mins

Ingredients

▢ 115 g sushi rice
▢ 250 g sashimi-grade salmon
▢ 2 spring onion
▢ ½ avocado
▢ 1 tbsp low sodium soy sauce
▢ ½ tbsp mirin
▢ pinch chilli flakes
▢ 1 tsp sesame oil
▢ 1 pinch caster sugar
▢ ½ tbsp sesame seeds white and black

Equipment

Saucepan

Measuring jug

2 x Chopping board

Chopping knife

Sieve

Instructions

Rinse the sushi rice really well in a sieve until it no longer runs milky-white. Add the rice to a saucepan with 350ml cold salted water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 10 minutes, or according to the packet instructions.
Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
Meanwhile dice the salmon into bite size chunks and place in a bowl.
Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.
Pour over the salmon and let stand for no more than 5 minutes.
Thinly slice the spring onions. Peel and thinly slice the avocado.
Divide the just-warm rice between two bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.

Notes

Calories: 548kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 548kcal

Salmon Poke Bowl

Servings 6

Total Time 20 minutes mins

Ingredients

▢ 340 g sushi rice
▢ 750 g sashimi-grade salmon
▢ 5 spring onion
▢ 1½ avocado
▢ 3 tbsp low sodium soy sauce
▢ 1½ tbsp mirin
▢ 1 pinch chilli flakes
▢ 3 tsp sesame oil
▢ 1 pinch caster sugar
▢ 1½ tbsp sesame seeds white and black

Equipment

Saucepan

Measuring jug

2 x Chopping board

Chopping knife

Sieve

Instructions

Rinse the sushi rice really well in a sieve until it no longer runs milky-white. Add the rice to a saucepan with 350ml cold salted water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 10 minutes, or according to the packet instructions.
Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
Meanwhile dice the salmon into bite size chunks and place in a bowl.
Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.
Pour over the salmon and let stand for no more than 5 minutes.
Thinly slice the spring onions. Peel and thinly slice the avocado.
Divide the just-warm rice between six bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.

Notes

Calories: 548kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 548kcal

Salmon Poke Bowl

Servings 8

Total Time 20 minutes mins

Ingredients

▢ 450 g sushi rice
▢ 1 kg sashimi-grade salmon
▢ 6 spring onion
▢ 2 avocado
▢ 4 tbsp low sodium soy sauce
▢ 2 tbsp mirin
▢ 1 pinch chilli flakes
▢ 4 tsp sesame oil
▢ 1 pinch caster sugar
▢ 2 tbsp sesame seeds white and black

Equipment

Saucepan

Measuring jug

2 x Chopping board

Chopping knife

Sieve

Instructions

Rinse the sushi rice really well in a sieve until it no longer runs milky-white. Add the rice to a saucepan with 350ml cold salted water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 10 minutes, or according to the packet instructions.
Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.
Meanwhile dice the salmon into bite size chunks and place in a bowl.
Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.
Pour over the salmon and let stand for no more than 5 minutes.
Thinly slice the spring onions. Peel and thinly slice the avocados.
Divide the just-warm rice between eight bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.

Notes

Calories: 548kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 548kcal

Rib Eye Steak with Crying Tiger Sauce and Sesame Baby Gem Salad

Servings 4

Total Time 25 minutes mins

Ingredients

▢ 500 g rib eye steak or tri tip sirloin
▢ 2 tbsp oyster sauce
▢ 1 tbsp light soy sauce
▢ 2 tsp soft brown sugar
▢ 1 tbsp vegetable oil or groundnut oil

For the sauce:

▢ 2 lime juice
▢ 1 tbsp fish sauce
▢ 1 tbsp soft brown sugar
▢ 1 tsp chilli flakes
▢ 4 spring onion
▢ 1 tbsp rice flour

For the salad:

▢ 2 baby gem lettuce
▢ 1 large handful fresh coriander stalks and leaves
▢ 1 small handful fresh mint
▢ 1 tbsp sesame oil
▢ 2 tsp rice wine vinegar
▢ 1 tbsp toasted sesame seeds

Equipment

Tongs

Chopping board

Chopping knife

Whisk

Griddle pan

Large bowl

Instructions

Marinate the steak in the oyster sauce, soy sauce, sugar and oil while you prepare the rest of the recipe.
Make the sauce next by thinly slicing the spring onions and finely chopping the coriander stalks.
Blend the coriander together with the lime juice, fish sauce, soft brown sugar, chilli flakes and rice flour and put into a dipping bowl with half the spring onions, saving the other half for the salad.
Now work on the salad. Cut each baby gem lettuce into 6 wedges.
In a large bowl, whisk together the sesame oil and the rice vinegar with a pinch of salt to make a salad dressing.
Add in the baby gem wedges, herbs and the rest of the spring onions. Toss together until the leaves are fully coated and scatter with the toasted sesame seeds.
Heat a griddle pan or heavy based frying pan over a high heat. Sear and cook the steak for 2-3 minutes on each side.
Allow to rest for 5 minutes before slicing.
Serve with the salad and the dipping sauce.

Notes

Tri Tip (or triangle steak) comes from the bottom of the sirloin of the animal, as such it has more marbling and a denser texture than sirloin steaks which come from the very top of the sirloin. It can be tricky to get hold of, especially outside the US so if you struggle to find it, use well marbled thick cut boneless rib eye instead.

You can make your own toasted rice flour which is as straightforward as it sounds. Simply roast a handful of sticky or other short grain rice or toast in a pan and then grind to a powder.

Calories: 338kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 338kcal

Rib Eye Steak with Crying Tiger Sauce and Sesame Baby Gem Salad

Servings 2

Total Time 25 minutes mins

Ingredients

▢ 250 g rib eye steak or tri tip sirloin
▢ 1 tbsp oyster sauce
▢ ½ tbsp light soy sauce
▢ 1 tsp soft brown sugar
▢ ½ tbsp vegetable oil or groundnut oil

For the sauce:

▢ 1 lime juice
▢ ½ tbsp fish sauce
▢ ½ tbsp soft brown sugar
▢ ½ tsp chilli flakes
▢ 2 spring onion
▢ ½ tbsp rice flour

For the salad:

▢ 1 baby gem lettuce
▢ 1 small handful fresh coriander stalks and leaves
▢ 1 small handful fresh mint
▢ ½ tbsp sesame oil
▢ 1 tsp rice wine vinegar
▢ ½ tbsp toasted sesame seeds

Equipment

Tongs

Chopping board

Chopping knife

Whisk

Griddle pan

Large bowl

Instructions

Marinate the steak in the oyster sauce, soy sauce, sugar and oil while you prepare the rest of the recipe.
Make the sauce next by thinly slicing the spring onions and finely chopping the coriander stalks.
Blend the coriander together with the lime juice, fish sauce, soft brown sugar, chilli flakes and rice flour and put into a dipping bowl with half the spring onions, saving the other half for the salad.
Now work on the salad. Cut the baby gem lettuce into 6 wedges.
In a large bowl, whisk together the sesame oil and the rice vinegar with a pinch of salt to make a salad dressing.
Add in the baby gem wedges, herbs and the rest of the spring onions. Toss together until the leaves are fully coated and scatter with the toasted sesame seeds.
Heat a griddle pan or heavy based frying pan over a high heat. Sear and cook the steak for 2-3 minutes on each side.
Allow to rest for 5 minutes before slicing.
Serve with the salad and the dipping sauce.

Notes

You can make your own toasted rice flour which is as straightforward as it sounds. Simply roast a handful of sticky or other short grain rice or toast in a pan and then grind to a powder.

Calories: 338kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 338kcal

Rib Eye Steak with Crying Tiger Sauce and Sesame Baby Gem Salad

Servings 6

Total Time 25 minutes mins

Ingredients

▢ 750 g rib eye steak or tri tip sirloin
▢ 3 tbsp oyster sauce
▢ 1½ tbsp light soy sauce
▢ 3 tsp soft brown sugar
▢ 1½ tbsp vegetable oil or groundnut oil

For the sauce:

▢ 3 lime juice
▢ 1½ tbsp fish sauce
▢ 1½ tbsp soft brown sugar
▢ 1½ tsp chilli flakes
▢ 6 spring onion
▢ 1½ tbsp rice flour

For the salad:

▢ 3 baby gem lettuce
▢ 1 large handful fresh coriander stalks and leaves
▢ 1 large handful fresh mint
▢ 1½ tbsp sesame oil
▢ 3 tsp rice wine vinegar
▢ 1½ tbsp toasted sesame seeds

Equipment

Tongs

Chopping board

Chopping knife

Whisk

Griddle pan

Large bowl

Instructions

Marinate the steak in the oyster sauce, soy sauce, sugar and oil while you prepare the rest of the recipe.
Make the sauce next by thinly slicing the spring onions and finely chopping the coriander stalks.
Blend the coriander together with the lime juice, fish sauce, soft brown sugar, chilli flakes and rice flour and put into a dipping bowl with half the spring onions, saving the other half for the salad.
Now work on the salad. Cut each baby gem lettuce into 6 wedges.
In a large bowl, whisk together the sesame oil and the rice vinegar with a pinch of salt to make a salad dressing.
Add in the baby gem wedges, herbs and the rest of the spring onions. Toss together until the leaves are fully coated and scatter with the toasted sesame seeds.
Heat a griddle pan or heavy based frying pan over a high heat. Sear and cook the steak for 2-3 minutes on each side.
Allow to rest for 5 minutes before slicing.
Serve with the salad and the dipping sauce.

Notes

You can make your own toasted rice flour which is as straightforward as it sounds. Simply roast a handful of sticky or other short grain rice or toast in a pan and then grind to a powder.

Calories: 338kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 338kcal

Rib Eye Steak with Crying Tiger Sauce and Sesame Baby Gem Salad

Servings 8

Total Time 25 minutes mins

Ingredients

▢ 1 kg rib eye steak or tri tip sirloin
▢ 4 tbsp oyster sauce
▢ 2 tbsp light soy sauce
▢ 4 tsp soft brown sugar
▢ 2 tbsp vegetable oil or groundnut oil

For the sauce:

▢ 4 lime juice
▢ 2 tbsp fish sauce
▢ 2 tbsp soft brown sugar
▢ 2 tsp chilli flakes
▢ 8 spring onion
▢ 2 tbsp rice flour

For the salad:

▢ 4 baby gem lettuce
▢ 2 large handful fresh coriander stalks and leaves
▢ 2 small handful fresh mint
▢ 2 tbsp sesame oil
▢ 4 tsp rice wine vinegar
▢ 2 tbsp toasted sesame seeds

Equipment

Tongs

Chopping board

Chopping knife

Whisk

Griddle pan

Large bowl

Instructions

Marinate the steak in the oyster sauce, soy sauce, sugar and oil while you prepare the rest of the recipe.
Make the sauce next by thinly slicing the spring onions and finely chopping the coriander stalks.
Blend the coriander together with the lime juice, fish sauce, soft brown sugar, chilli flakes and rice flour and put into a dipping bowl with half the spring onions, saving the other half for the salad.
Now work on the salad. Cut each baby gem lettuce into 6 wedges.
In a large bowl, whisk together the sesame oil and the rice vinegar with a pinch of salt to make a salad dressing.
Add in the baby gem wedges, herbs and the rest of the spring onions. Toss together until the leaves are fully coated and scatter with the toasted sesame seeds.
Heat a griddle pan or heavy based frying pan over a high heat. Sear and cook the steak for 2-3 minutes on each side.
Allow to rest for 5 minutes before slicing.
Serve with the salad and the dipping sauce.

Notes

You can make your own toasted rice flour which is as straightforward as it sounds. Simply roast a handful of sticky or other short grain rice or toast in a pan and then grind to a powder.

Calories: 338kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 338kcal

0001 MS 0190 Ultimate Cheeseburger WS CO

The Ultimate Cheeseburger with Homemade Fries

Servings 4

Total Time 30 minutes mins

Ingredients

For the burger:

▢ 500 g beef mince
▢ 1 tsp Dijon mustard
▢ 1 tsp Worcestershire sauce
▢ 2 cloves garlic
▢ 1 tbsp ketchup
▢ 1 tsp fresh thyme leaves
▢ sea salt
▢ ground black pepper
▢ 2 tbsp olive oil

For the pickled red onion:

▢ 1 red onion
▢ 2 lemon juice
▢ sea salt

For the spicy mayonnaise:

▢ 75 g mayonnaise
▢ 2 tbsp hot sauce

For the chips:

▢ 900 g white potatoes
▢ 2 l sunflower oil

To serve:

▢ 4 seeded burger buns
▢ 8 slices pancetta
▢ 75 g Gruyère
▢ 50 g rocket leaves

Equipment

Chopping board

Chopping knife

Casserole

Tongs

Slotted spoon

Baking tray lined with kitchen roll

Large bowl

Frying pan

Fish slice

Instructions

Make the pickled red onions at least 1 hours in advance to get the maximum flavour and for the colour to develop into a lovely pink pickle.  Peel and thinly slice the red onion using a knife or a mandolin if you have it.
Juice the lemons into a bowl with the onions and season with sea salt. Stir to combine until the onions are mostly submerged in the juice. Allow to sit at room temperature until ready to use. These can be stored in a jar in the fridge for up to a week.
Make the spicy mayo by stirring together the mayonnaise and hot sauce and set aside.
Next get started on the chips. Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 10 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 10 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt.
While the chips cook, work on the burger: add the minced beef, Dijon, Worcestershire sauce, garlic, ketchup, thyme, salt and pepper to a large bowl and mix until everything is evenly combined.
Divide into 4 and shape into patties.
Place a large pan on a medium high heat and add the oil. Fry the pancetta for 2-3 minutes on either side or until nice and crisp, set aside.
Reduce the heat to medium and place the burger patties in the pan, fry for 6 minutes on either side or until cooked through and browned.
Once cooked, top with the cheese and cover with a cloche or lid for 3-4 minutes until the cheese is oozing and melted.
Place the bottom of the toasted bun onto a plate, smear with the spicy mayo, top with the burger, crisp streaky pancetta, pickled red onion and rocket followed by the burger bun top. Serve along with the crispy homemade fries.

Notes

Cheese, crispy bacon, pickled onion, spicy mayo… a good burger with all the trimmings really is hard to beat and this one has it all! I’ve added the holy trinity of sauces – ketchup, mustard and Worcester – to the beef patty for added depth of flavour

Calories: 650kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 650kcal

The Ultimate Cheeseburger with Homemade Fries

Servings 2

Total Time 30 minutes mins

Ingredients

For the burger:

▢ 250 g beef mince
▢ ½ tsp Dijon mustard
▢ ½ tsp Worcestershire sauce
▢ 1 clove garlic
▢ ½ tbsp ketchup
▢ ½ tsp fresh thyme leaves
▢ sea salt
▢ ground black pepper
▢ 1 tbsp olive oil

For the pickled red onion:

▢ ½ red onion
▢ 1 lemon juice
▢ sea salt

For the spicy mayonnaise:

▢ 40 g mayonnaise
▢ 1 tbsp hot sauce

For the chips:

▢ 450 g white potatoes
▢ 2 l sunflower oil

To serve:

▢ 2 seeded burger buns
▢ 4 slices pancetta
▢ 40 g Gruyère
▢ 25 g rocket leaves

Equipment

Chopping board

Chopping knife

Casserole

Tongs

Slotted spoon

Baking tray lined with kitchen roll

Large bowl

Frying pan

Fish slice

Instructions

Make the pickled red onions at least 1 hours in advance to get the maximum flavour and for the colour to develop into a lovely pink pickle.  Peel and thinly slice the red onion using a knife or a mandolin if you have it.
Juice the lemon into a bowl with the onions and season with sea salt. Stir to combine until the onions are mostly submerged in the juice. Allow to sit at room temperature until ready to use. These can be stored in a jar in the fridge for up to a week.
Make the spicy mayo by stirring together the mayonnaise and hot sauce and set aside.
Next get started on the chips. Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 10 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 10 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt.
While the chips cook, work on the burger: add the minced beef, Dijon, Worcestershire sauce, garlic, ketchup, thyme, salt and pepper to a large bowl and mix until everything is evenly combined.
Divide into 2 and shape into patties.
Place a large pan on a medium high heat and add the oil. Fry the pancetta for 2-3 minutes on either side or until nice and crisp, set aside.
Reduce the heat to medium and place the burger patties in the pan, fry for 6 minutes on either side or until cooked through and browned.
Once cooked, top with the cheese and cover with a cloche or lid for 3-4 minutes until the cheese is oozing and melted.
Place the bottom of the toasted bun onto a plate, smear with the spicy mayo, top with the burger, crisp streaky pancetta, pickled red onion and rocket followed by the burger bun top. Serve along with the crispy homemade fries.

Notes

Calories: 650kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 650kcal

The Ultimate Cheeseburger with Homemade Fries

Servings 6

Total Time 30 minutes mins

Ingredients

For the burger:

▢ 750 g beef mince
▢ 1½ tsp Dijon mustard
▢ 1½ tsp Worcestershire sauce
▢ 3 cloves garlic
▢ 1½ tbsp ketchup
▢ 1½ tsp fresh thyme leaves
▢ sea salt
▢ ground black pepper
▢ 3 tbsp olive oil

For the pickled red onion:

▢ 1½ red onion
▢ 3 lemon juice
▢ sea salt

For the spicy mayonnaise:

▢ 115 g mayonnaise
▢ 3 tbsp hot sauce

For the chips:

▢ 1.35 kg white potatoes
▢ 2 l sunflower oil

To serve:

▢ 6 seeded burger buns
▢ 12 slices pancetta
▢ 115 g Gruyère
▢ 75 g rocket leaves

Equipment

Chopping board

Chopping knife

Casserole

Tongs

Slotted spoon

Baking tray lined with kitchen roll

Large bowl

Frying pan

Fish slice

Instructions

Make the pickled red onions at least 1 hours in advance to get the maximum flavour and for the colour to develop into a lovely pink pickle.  Peel and thinly slice the red onion using a knife or a mandolin if you have it.
Juice the lemons into a bowl with the onions and season with sea salt. Stir to combine until the onions are mostly submerged in the juice. Allow to sit at room temperature until ready to use. These can be stored in a jar in the fridge for up to a week.
Make the spicy mayo by stirring together the mayonnaise and hot sauce and set aside.
Next get started on the chips. Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 10 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 10 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt.
While the chips cook, work on the burger: add the minced beef, Dijon, Worcestershire sauce, garlic, ketchup, thyme, salt and pepper to a large bowl and mix until everything is evenly combined.
Divide into 6 and shape into patties.
Place a large pan on a medium high heat and add the oil. Fry the pancetta for 2-3 minutes on either side or until nice and crisp, set aside.
Reduce the heat to medium and place the burger patties in the pan, fry for 6 minutes on either side or until cooked through and browned.
Once cooked, top with the cheese and cover with a cloche or lid for 3-4 minutes until the cheese is oozing and melted.
Place the bottom of the toasted bun onto a plate, smear with the spicy mayo, top with the burger, crisp streaky pancetta, pickled red onion and rocket followed by the burger bun top. Serve along with the crispy homemade fries.

Notes

You may need to cook the burgers in batches if you don't have a big enough pan.

Calories: 650kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 650kcal

The Ultimate Cheeseburger with Homemade Fries

Servings 8

Total Time 30 minutes mins

Ingredients

For the burger:

▢ 1 kg beef mince
▢ 2 tsp Dijon mustard
▢ 2 tsp Worcestershire sauce
▢ 4 cloves garlic
▢ 2 tbsp ketchup
▢ 2 tsp fresh thyme leaves
▢ sea salt
▢ ground black pepper
▢ 4 tbsp olive oil

For the pickled red onion:

▢ 2 red onion
▢ 4 lemon juice
▢ sea salt

For the spicy mayonnaise:

▢ 150 g mayonnaise
▢ 4 tbsp hot sauce

For the chips:

▢ 1.8 kg white potatoes
▢ 2 l sunflower oil

To serve:

▢ 8 seeded burger buns
▢ 16 slices pancetta
▢ 150 g Gruyère
▢ 100 g rocket leaves

Equipment

Chopping board

Chopping knife

Casserole

Tongs

Slotted spoon

Baking tray lined with kitchen roll

Large bowl

Frying pan

Fish slice

Instructions

Make the pickled red onions at least 1 hours in advance to get the maximum flavour and for the colour to develop into a lovely pink pickle.  Peel and thinly slice the red onions using a knife or a mandolin if you have it.
Juice the lemons into a bowl with the onions and season with sea salt. Stir to combine until the onions are mostly submerged in the juice. Allow to sit at room temperature until ready to use. These can be stored in a jar in the fridge for up to a week.
Make the spicy mayo by stirring together the mayonnaise and hot sauce and set aside.
Next get started on the chips. Wash and cut the potatoes into chips.
Place the chips in a large, heavy-based pot or casserole dish and pour over the sunflower oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 10 minutes before gently moving with tongs to loosen any that are stuck to the base. Continue to cook for a further 10 minutes or so or until they turn golden-brown.
Remove with a slotted spoon to a baking tray lined with parchment paper. Season generously with sea salt.
While the chips cook, work on the burger: add the minced beef, Dijon, Worcestershire sauce, garlic, ketchup, thyme, salt and pepper to a large bowl and mix until everything is evenly combined.
Divide into 8 and shape into patties.
Place a large pan on a medium high heat and add the oil. Fry the pancetta for 2-3 minutes on either side or until nice and crisp, set aside.
Reduce the heat to medium and place the burger patties in the pan, fry for 6 minutes on either side or until cooked through and browned.
Once cooked, top with the cheese and cover with a cloche or lid for 3-4 minutes until the cheese is oozing and melted.
Place the bottom of the toasted bun onto a plate, smear with the spicy mayo, top with the burger, crisp streaky pancetta, pickled red onion and rocket followed by the burger bun top. Serve along with the crispy homemade fries.

Notes

You may need to cook the burgers in batches if you don't have a big enough pan.

Calories: 650kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 650kcal

0001 MS 0191 Chicken Cashew Stir Fry WS CO

Sticky Chicken & Cashew Nut Stir Fry

Servings 4

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 2 egg whites
▢ 3 tbsp cornflour
▢ 1 tsp sesame oil
▢ ½ tsp chilli powder
▢ 100 g cashew nuts
▢ 500 g skinless chicken breasts
▢ 150 ml sunflower oil

For the stir-fry:

▢ 8 spring onion
▢ 1 red pepper
▢ 2 tbsp sambal oelek or other chilli paste
▢ 4 tbsp dark soy sauce
▢ 2 tbsp kecap manis
▢ 2 tsp fish sauce
▢ 2 tbsp ketchup
▢ 1 large handful fresh coriander
▢ 1 large handful Thai basil or normal basil

To serve:

▢ basmati rice cooked

Equipment

2 x Chopping board

Chopping knife

Whisk

Non-stick wok

Slotted spoon

Wooden spoon

Instructions

Do the prep first - this makes the cooking go so much smoother! Deseed and slice the red pepper into strips.
Trim the spring onions and slice into 2 inch long pieces. On a separate chopping board, cut the chicken into bite size pieces.
Blend the egg whites, cornflour and sesame oil together with the chilli powder. Whisk to form a batter.
Heat the oil in the wok until shimmering and hot. Add the cashew nuts to the hot oil and cook till golden then scoop out and drain.
Roughly chop the toasted cashew nuts.
Dip the chicken pieces in the batter, add to the hot oil and fry until golden and crisp. Remove with a slotted spoon onto kitchen paper. Discard all but 1 tbsp of the oil.
In the remaining oil, fry the spring onions and pepper until tender.
Add the chilli paste and sauces and allow to cook for a few minutes more.
Return the chicken to the pan and heat through then serve with the herbs folded quickly through.
Serve with steamed rice.

Notes

A fairly addictive crispy chicken stir fry dish that you can add vegetables like bok choy or sugar snap peas to up the greens if you wish. If you can’t find ketcap manis, swap with 2 tbsp of dark soy sauce and 1 heaped tsp of dark brown sugar.

Calories: 445kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 445kcal

Sticky Chicken & Cashew Nut Stir Fry

Servings 2

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 1 egg white
▢ 1½ tbsp cornflour
▢ ½ tsp sesame oil
▢ ¼ tsp chilli powder
▢ 50 g cashew nuts
▢ 250 g skinless chicken breasts
▢ 75 ml sunflower oil

For the stir-fry:

▢ 4 spring onion
▢ ½ red pepper
▢ 1 tbsp sambal oelek or other chilli paste
▢ 2 tbsp dark soy sauce
▢ 1 tbsp kecap manis
▢ 1 tsp fish sauce
▢ 1 tbsp ketchup
▢ 1 small handful fresh coriander
▢ 1 small handful Thai basil or normal basil

To serve:

▢ basmati rice cooked

Equipment

2 x Chopping board

Chopping knife

Whisk

Non-stick wok

Slotted spoon

Wooden spoon

Instructions

Do the prep first - this makes the cooking go so much smoother! Deseed and slice the red pepper into strips.
Trim the spring onions and slice into 2 inch long pieces. On a separate chopping board, cut the chicken into bite size pieces.
Blend the egg white, cornflour and sesame oil together with the chilli powder. Whisk to form a batter.
Heat the oil in the wok until shimmering and hot. Add the cashew nuts to the hot oil and cook till golden then scoop out and drain.
Roughly chop the toasted cashew nuts.
Dip the chicken pieces in the batter, add to the hot oil and fry until golden and crisp. Remove with a slotted spoon onto kitchen paper. Discard all but 1 tbsp of the oil.
In the remaining oil, fry the spring onions and pepper until tender.
Add the chilli paste and sauces and allow to cook for a few minutes more.
Return the chicken to the pan and heat through then serve with the herbs folded quickly through.
Serve with steamed rice.

Notes

A fairly addictive crispy chicken stir fry dish that you can add vegetables like bok choy or sugar snap peas to up the greens if you wish. If you can’t find ketcap manis, swap with 1 tbsp of dark soy sauce and 1/2 tsp of dark brown sugar.

Calories: 445kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 445kcal

Sticky Chicken & Cashew Nut Stir Fry

Servings 6

Total Time 40 minutes mins

Ingredients

For the chicken:

▢ 3 egg whites
▢ 4½ tbsp cornflour
▢ 1½ tsp sesame oil
▢ 1 tsp chilli powder
▢ 150 g cashew nuts
▢ 750 g skinless chicken breasts
▢ 225 ml sunflower oil

For the stir-fry:

▢ 12 spring onion
▢ 1½ red pepper
▢ 3 tbsp sambal oelek or other chilli paste
▢ 6 tbsp dark soy sauce
▢ 3 tbsp kecap manis
▢ 3 tsp fish sauce
▢ 3 tbsp ketchup
▢ 1 large handful fresh coriander
▢ 1 large handful Thai basil or normal basil

To serve:

▢ basmati rice cooked

Equipment

2 x Chopping board

Chopping knife

Whisk

Non-stick wok

Slotted spoon

Wooden spoon

Instructions

Do the prep first - this makes the cooking go so much smoother! Deseed and slice the red pepper into strips.
Trim the spring onions and slice into 2 inch long pieces. On a separate chopping board, cut the chicken into bite size pieces.
Blend the egg whites, cornflour and sesame oil together with the chilli powder. Whisk to form a batter.
Heat the oil in the wok until shimmering and hot. Add the cashew nuts to the hot oil and cook till golden then scoop out and drain.
Roughly chop the toasted cashew nuts.
Dip the chicken pieces in the batter, add to the hot oil and fry until golden and crisp. Remove with a slotted spoon onto kitchen paper. Discard all but 2 tbsp of the oil.
In the remaining oil, fry the spring onions and pepper until tender.
Add the chilli paste and sauces and allow to cook for a few minutes more.
Return the chicken to the pan and heat through then serve with the herbs folded quickly through.
Serve with steamed rice.

Notes

A fairly addictive crispy chicken stir fry dish that you can add vegetables like bok choy or sugar snap peas to up the greens if you wish. If you can’t find ketcap manis, swap with 3 tbsp of dark soy sauce and 1 1/2 tsp of dark brown sugar.

Calories: 445kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 445kcal

Korean Fried Chicken Bowls

Servings 4

Total Time 45 minutes mins

Ingredients

For the chicken:

▢ 8 boneless, skinless chicken thighs
▢ 250 ml buttermilk
▢ 125 g cornflakes
▢ 2 tsp chilli powder
▢ 2 tsp garlic powder
▢ sunflower oil spray

For the sauce:

▢ 8 cloves garlic
▢ 1 thumb sized piece fresh ginger large
▢ 6 tbsp light soy sauce
▢ 75 g gochujang Korean chilli paste
▢ 4 tbsp rice wine vinegar
▢ 1 tbsp sesame oil
▢ 2 tbsp dark brown sugar

For the bowls:

▢ 250 g jasmine rice
▢ ¼ head red cabbage
▢ 6 spring onion
▢ 1 tbsp toasted sesame seeds
▢ 1 good handful fresh coriander
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Whisk

Zip-lock bag

Buy

Rolling pin

Tongs

Baking tray lined with parchment

Small saucepan

Buy

Pastry brush

Instructions

Preheat the oven to 200˚C. Cut the chicken thighs into bite size pieces.
In a large bowl, mix the buttermilk with a generous seasoning of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.
Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the chilli powder and garlic powder to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
Pour the dry mix into a large wide shallow bowl. Using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.
Arrange the chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure they’re golden on all sides.
While the chicken cooks, prepare the sauce. Peel and finely grate the garlic and ginger.
In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil and brown sugar. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes. Set aside.
Cook the rice by adding to a saucepan with an equal measure of water and bringing to the boil. Once boiling, turn the heat down to a simmer and cover with a lid. Allow to cook for 12 minutes until the rice is fluffy and the water has been fully absorbed. Fluff up with a fork before serving.
While the chicken and rice are cooking, prepare the salad ingredients. Thinly slice the red cabbage and spring onions.
Once the chicken has cooked, brush with the sauce and serve any remaining sauce alongside.
Assemble serving bowls with the sticky rice, cabbage, spring onions, chicken pieces, sesame seeds and plenty of coriander. Drizzle with more of the spicy sauce as needed.

Notes

If you’ve ever tried Korean fried chicken you will no doubt be addicted to its instant appeal. Super crispy chicken bathed in a sauce made spicy by the addition of gochujang, Korea’s famous spice paste. In this recipe nuggets of chicken thigh meat are made crispy without a deep fat fryer and instead are baked in the oven unashamedly with the help of crushed cornflakes. It’s a crispy chicken tip that works a treat. Serve this up for dinner or save it for a lunch box, either way it’s treat of a meal!

Calories: 776kcal

Keyword: June Recipe, Serves 4

Nutrition

Calories: 776kcal

Korean Fried Chicken Bowls

Servings 2

Total Time 45 minutes mins

Ingredients

For the chicken:

▢ 4 boneless, skinless chicken thighs
▢ 125 ml buttermilk
▢ 65 g cornflakes
▢ 1 tsp chilli powder
▢ 1 tsp garlic powder
▢ sunflower oil spray

For the sauce:

▢ 4 cloves garlic
▢ 1 thumb sized piece fresh ginger small
▢ 3 tbsp light soy sauce
▢ 40 g gochujang Korean chilli paste
▢ 2 tbsp rice wine vinegar
▢ ½ tbsp sesame oil
▢ 1 tbsp dark brown sugar

For the bowls:

▢ 125 g jasmine rice
▢ ¼ head red cabbage small
▢ 3 spring onion
▢ ½ tbsp toasted sesame seeds
▢ 1 small handful fresh coriander
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Whisk

Zip-lock bag

Buy

Rolling pin

Tongs

Baking tray lined with parchment

Small saucepan

Buy

Pastry brush

Instructions

Preheat the oven to 200˚C. Cut the chicken thighs into bite size pieces.
In a large bowl, mix the buttermilk with a generous seasoning of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.
Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the chilli powder and garlic powder to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
Pour the dry mix into a large wide shallow bowl. Using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.
Arrange the chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure they’re golden on all sides.
While the chicken cooks, prepare the sauce. Peel and finely grate the garlic and ginger.
In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil and brown sugar. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes. Set aside.
Cook the rice by adding to a saucepan with an equal measure of water and bringing to the boil. Once boiling, turn the heat down to a simmer and cover with a lid. Allow to cook for 12 minutes until the rice is fluffy and the water has been fully absorbed. Fluff up with a fork before serving.
While the chicken and rice are cooking, prepare the salad ingredients. Thinly slice the red cabbage and spring onions.
Once the chicken has cooked, brush with the sauce and serve any remaining sauce alongside.
Assemble serving bowls with the sticky rice, cabbage, spring onions, chicken pieces, sesame seeds and plenty of coriander. Drizzle with more of the spicy sauce as needed.

Notes

Calories: 776kcal

Keyword: June Recipe, Serves 2

Nutrition

Calories: 776kcal

Korean Fried Chicken Bowls

Servings 6

Total Time 45 minutes mins

Ingredients

For the chicken:

▢ 12 boneless, skinless chicken thighs
▢ 375 ml buttermilk
▢ 190 g cornflakes
▢ 3 tsp chilli powder
▢ 3 tsp garlic powder
▢ sunflower oil spray

For the sauce:

▢ 12 cloves garlic
▢ 2 thumb sized piece fresh ginger small
▢ 9 tbsp light soy sauce
▢ 115 g gochujang Korean chilli paste
▢ 6 tbsp rice wine vinegar
▢ 1½ tbsp sesame oil
▢ 3 tbsp dark brown sugar

For the bowls:

▢ 375 g jasmine rice
▢ ½ head red cabbage small
▢ 9 spring onion
▢ ½ tbsp toasted sesame seeds
▢ 1 good handful fresh coriander
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Whisk

Zip-lock bag

Buy

Rolling pin

Tongs

Baking tray lined with parchment

Small saucepan

Buy

Pastry brush

Instructions

Preheat the oven to 200˚C. Cut the chicken thighs into bite size pieces.
In a large bowl, mix the buttermilk with a generous seasoning of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.
Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the chilli powder and garlic powder to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
Pour the dry mix into a large wide shallow bowl. Using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.
Arrange the chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure they’re golden on all sides.
While the chicken cooks, prepare the sauce. Peel and finely grate the garlic and ginger.
In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil and brown sugar. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes. Set aside.
Cook the rice by adding to a saucepan with an equal measure of water and bringing to the boil. Once boiling, turn the heat down to a simmer and cover with a lid. Allow to cook for 12 minutes until the rice is fluffy and the water has been fully absorbed. Fluff up with a fork before serving.
While the chicken and rice are cooking, prepare the salad ingredients. Thinly slice the red cabbage and spring onions.
Once the chicken has cooked, brush with the sauce and serve any remaining sauce alongside.
Assemble serving bowls with the sticky rice, cabbage, spring onions, chicken pieces, sesame seeds and plenty of coriander. Drizzle with more of the spicy sauce as needed.

Notes

Calories: 776kcal

Keyword: June Recipe, Serves 6

Nutrition

Calories: 776kcal

Korean Fried Chicken Bowls

Servings 8

Total Time 45 minutes mins

Ingredients

For the chicken:

▢ 16 boneless, skinless chicken thighs
▢ 500 ml buttermilk
▢ 250 g cornflakes
▢ 4 tsp chilli powder
▢ 4 tsp garlic powder
▢ sunflower oil spray

For the sauce:

▢ 16 cloves garlic
▢ 2 thumb sized piece fresh ginger large
▢ 12 tbsp light soy sauce
▢ 150 g gochujang Korean chilli paste
▢ 8 tbsp rice wine vinegar
▢ 2 tbsp sesame oil
▢ 4 tbsp dark brown sugar

For the bowls:

▢ 500 g jasmine rice
▢ ½ head red cabbage
▢ 12 spring onion
▢ 2 tbsp toasted sesame seeds
▢ 1 good handful fresh coriander
▢ sea salt
▢ ground black pepper

Equipment

2 x Chopping board

Chopping knife

Whisk

Zip-lock bag

Buy

Rolling pin

Tongs

Baking tray lined with parchment

Small saucepan

Buy

Pastry brush

Instructions

Preheat the oven to 200˚C. Cut the chicken thighs into bite size pieces.
In a large bowl, mix the buttermilk with a generous seasoning of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.
Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the chilli powder and garlic powder to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
Pour the dry mix into a large wide shallow bowl. Using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.
Arrange the chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure they’re golden on all sides.
While the chicken cooks, prepare the sauce. Peel and finely grate the garlic and ginger.
In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil and brown sugar. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes. Set aside.
Cook the rice by adding to a saucepan with an equal measure of water and bringing to the boil. Once boiling, turn the heat down to a simmer and cover with a lid. Allow to cook for 12 minutes until the rice is fluffy and the water has been fully absorbed. Fluff up with a fork before serving.
While the chicken and rice are cooking, prepare the salad ingredients. Thinly slice the red cabbage and spring onions.
Once the chicken has cooked, brush with the sauce and serve any remaining sauce alongside.
Assemble serving bowls with the sticky rice, cabbage, spring onions, chicken pieces, sesame seeds and plenty of coriander. Drizzle with more of the spicy sauce as needed.

Notes

Calories: 776kcal

Keyword: June Recipe, Serves 8

Nutrition

Calories: 776kcal