Dinner Archives - Page 4 of 12

0001 MS 0173 Spicy Buffalo Wings WS CO 2501

Spicy Buffalo Chicken Wings with Chips & Garlic Dip

Servings 8

Total Time 1 hour hr

Ingredients

▢ 110 g butter
▢ 120 ml hot sauce Louisiana-style
▢ ½ tbsp Worcestershire sauce
▢ ½ tsp paprika
▢ ½ tsp cayenne pepper
▢ sea salt
▢ ground black pepper
▢ 1.25 kg free-range chicken wings
▢ celery sticks to serve

For the blue cheese dip:

▢ 100 ml sour cream
▢ 110 g blue cheese crumbled
▢ 120 ml mayonnaise
▢ ½ tbsp lemon juice
▢ 3 cloves garlic peeled and finely chopped

Chips:

▢ 1.2 kg white potatoes
▢ 2 l sunflower oil

Equipment

Saucepan

Wooden spoon

2 large roasting trays

Large bowl

Large spoon

Tongs

Food processor

Spatula

Large heavy-based pot

Slotted spoon

Baking tray

Chopping board

Chopping knife

Instructions

Preheat the oven to 200°C. Gas mark 6. Whisk the butter, hot sauce, paprika, cayenne pepper, Worcestershire sauce, and salt and black pepper together in a saucepan. Bring to the boil then reduce the heat and simmer for 10 minutes until slightly thickened.
Arrange the chicken wings on a large roasting tray and pour over half the sauce. Toss to coat and bake in the oven for 40 minutes until cooked through. Once cooked through, place the wings in a large bowl and pour over the remaining sauce then toss lightly until coated in the sauce.
To make the blue cheese dip, peel the garlic and add to a food processor along with the soured cream, blue cheese, mayonnaise and lemon juice. Blitz until smooth and creamy.
While the wings are in the oven, 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.
Serve the chips alongside the wings, dip and celery sticks.

Notes

I remember being very confused as a kid as to how buffaloes could have wings. As I'm sure you know, they are in fact chicken wings. Something you might not know is that the name 'Buffalo wings' actually comes from the place of their origin, Buffalo NY, in the USA. But the story that buffaloes might have an ability to fly will still always go down well with with any younger guests! These wings are damn tasty and should be served with some crispy celery to cool your mouth down!

Calories: 668kcal

Keyword: May Recipe, Serves 8

Nutrition

Calories: 668kcal

0001 MS 0174 Moroccan Chicken Salad WS CO 2501

Moroccan Crispy Chicken Salad

Servings 4

Total Time 45 minutes mins

Ingredients

▢ 1 tbsp rapeseed oil
▢ 1 tsp ground turmeric
▢ 1 tbsp smoked paprika
▢ 1 tsp cayenne pepper
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ 6 chicken thighs boneless, skin-on
▢ sea salt
▢ ground black pepper

For the salad:

▢ 200 g bulgur wheat
▢ 400 g tinned chickpeas
▢ 1 cucumber large
▢ 1 red onion
▢ 2 tomato
▢ 250 g roasted red peppers full jar
▢ 1 large handful flat leaf parsley

For the dressing:

▢ 6 tbsp extra virgin olive oil
▢ 1 lemon juice
▢ 1 tbsp red wine vinegar
▢ 1 clove garlic finely grated
▢ sea salt
▢ ground black pepper

Equipment

Whisk

Tongs

Frying pan

Large bowl

Chopping board

Chopping knife

Microplane

Instructions

Cook the bulgur wheat first and allow it to cool. Bring 400ml water to the boil in a saucepan. Add the 200g bulgur wheat and reduce the heat to a simmer. Cook for 15 minutes and fluff with a fork once all the water has been absorbed. Allow to cool.
Next prepare the chicken thighs. In a bowl whisk together the oil and all the turmeric, smoked paprika, cayenne pepper, cumin and ground coriander.
Add the chicken thighs, massaging them with the spicy oil. Season with salt and pepper.
Place a large frying pan over a low-medium heat and fry the chicken, skin-side down, for 8–10 minutes, by which time the skin should be super crispy. Turn and cook for a further 8 minutes on the other side, or until cooked through.
While the chicken is cooking, whisk together the ingredients for the dressing and season to taste: extra virgin olive oil, lemon juice, red wine vinegar and grated garlic.
Prep the salad ingredients by halving the cucumber lengthwise and cutting out the seeds. Chop into small cubes.
Peel and thinly slice the red onion and roughly dice the tomatoes.
Roughly dice the roasted red peppers. Roughly chop the parsley.
Place the cucumber, red onion, tomatoes, red pepper and parsley into the bowl with the dressing, along with the cooked bulgur wheat and the drained and rinsed chickpeas. Toss to mix through and coat.
Serve up with the spiced chicken thighs, still hot from the pan.

Notes

Chicken thighs are one of my favourite parts of the chicken – both to cook and to eat. Cooked slowly skin-side down in a fuzzy dust of North African spices, they are simply irresistible. Savour them warm from the pan or with this fresh and hearty salad, which is easily adapted with whatever appropriate ingredients your fridge may offer.

Calories: 302kcal

Keyword: May Recipe, Serves 4

Nutrition

Calories: 302kcal

Moroccan Crispy Chicken Salad

Servings 2

Total Time 45 minutes mins

Ingredients

▢ ½ tbsp rapeseed oil
▢ ½ tsp ground turmeric
▢ ½ tbsp smoked paprika
▢ ½ tsp cayenne pepper
▢ ½ tsp ground cumin
▢ ½ tsp ground coriander
▢ 3 chicken thighs boneless, skin-on
▢ sea salt
▢ ground black pepper

For the salad:

▢ 100 g bulgur wheat
▢ 200 g tinned chickpeas
▢ ½ cucumber large
▢ ½ red onion
▢ 1 tomato
▢ 125 g roasted red peppers half a jar
▢ 1 small handful flat leaf parsley

For the dressing:

▢ 3 tbsp extra virgin olive oil
▢ ½ lemon juice
▢ ½ tbsp red wine vinegar
▢ 1 clove garlic small, finely grated
▢ sea salt
▢ ground black pepper

Equipment

Whisk

Tongs

Frying pan

Large bowl

Chopping board

Chopping knife

Microplane

Instructions

Cook the bulgur wheat first and allow it to cool. Bring 200ml water to the boil in a saucepan. Add the 100g bulgur wheat and reduce the heat to a simmer. Cook for 15 minutes and fluff with a fork once all the water has been absorbed. Allow to cool.
Next prepare the chicken thighs. In a bowl whisk together the oil and all the turmeric, smoked paprika, cayenne pepper, cumin and ground coriander.
Add the chicken thighs, massaging them with the spicy oil. Season with salt and pepper.
Place a large frying pan over a low-medium heat and fry the chicken, skin-side down, for 8–10 minutes, by which time the skin should be super crispy. Turn and cook for a further 8 minutes on the other side, or until cooked through.
While the chicken is cooking, whisk together the ingredients for the dressing and season to taste: extra virgin olive oil, lemon juice, red wine vinegar and grated garlic.
Prep the salad ingredients by halving the cucumber lengthwise and cutting out the seeds. Chop into small cubes.
Peel and thinly slice the red onion and roughly dice the tomato.
Roughly dice the roasted red peppers. Roughly chop the parsley.
Place the cucumber, red onion, tomato, red pepper and parsley into the bowl with the dressing, along with the cooked bulgur wheat and the drained and rinsed chickpeas. Toss to mix through and coat.
Serve up with the spiced chicken thighs, still hot from the pan.

Notes

Calories: 302kcal

Keyword: May Recipe, Serves 2

Nutrition

Calories: 302kcal

Moroccan Crispy Chicken Salad

Servings 6

Total Time 45 minutes mins

Ingredients

▢ 1½ tbsp rapeseed oil
▢ 1½ tsp ground turmeric
▢ 1½ tbsp smoked paprika
▢ 1½ tsp cayenne pepper
▢ 1½ tsp ground cumin
▢ 1½ tsp ground coriander
▢ 9 chicken thighs boneless, skin-on
▢ sea salt
▢ ground black pepper

For the salad:

▢ 300 g bulgur wheat
▢ 600 g tinned chickpeas
▢ 1½ cucumber large
▢ 1½ red onion
▢ 3 tomato
▢ 250 g roasted red peppers full jar
▢ 1 large handful flat leaf parsley

For the dressing:

▢ 9 tbsp extra virgin olive oil
▢ 1½ lemon juice
▢ 1½ tbsp red wine vinegar
▢ 2 clove garlic small, finely grated
▢ sea salt
▢ ground black pepper

Equipment

Whisk

Tongs

Frying pan

Large bowl

Chopping board

Chopping knife

Microplane

Instructions

Cook the bulgur wheat first and allow it to cool. Bring 600ml water to the boil in a saucepan. Add the 300g bulgur wheat and reduce the heat to a simmer. Cook for 15 minutes and fluff with a fork once all the water has been absorbed. Allow to cool.
Next prepare the chicken thighs. In a bowl whisk together the oil and all the turmeric, smoked paprika, cayenne pepper, cumin and ground coriander.
Add the chicken thighs, massaging them with the spicy oil. Season with salt and pepper.
Place a large frying pan over a low-medium heat and fry the chicken, skin-side down, for 8–10 minutes, by which time the skin should be super crispy. Turn and cook for a further 8 minutes on the other side, or until cooked through.
While the chicken is cooking, whisk together the ingredients for the dressing and season to taste: extra virgin olive oil, lemon juice, red wine vinegar and grated garlic.
Prep the salad ingredients by halving the cucumber lengthwise and cutting out the seeds. Chop into small cubes.
Peel and thinly slice the red onion and roughly dice the tomatoes.
Roughly dice the roasted red peppers. Roughly chop the parsley.
Place the cucumber, red onion, tomatoes, red pepper and parsley into the bowl with the dressing, along with the cooked bulgur wheat and the drained and rinsed chickpeas. Toss to mix through and coat.
Serve up with the spiced chicken thighs, still hot from the pan.

Notes

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

Calories: 302kcal

Keyword: May Recipe, Serves 6

Nutrition

Calories: 302kcal

0001 MS 0172 Florentine Butter Chicken WS CO 2501

Florentine Butter Chicken with Burst Cherry Tomatoes, Basil & Mozzarella

Servings 4

Total Time 20 minutes mins

Ingredients

▢ 4 tbsp olive oil
▢ 250 g cherry tomatoes
▢ 2 cloves garlic
▢ 2 sprigs fresh thyme
▢ 1 pinch chilli flakes
▢ 1 egg free range
▢ 50 g plain flour
▢ sea salt
▢ ground black pepper
▢ 4 skinless chicken breasts large
▢ 120 g unsalted butter

To serve:

▢ 125 g buffalo mozzarella
▢ 1 good handful fresh basil
▢ 300 g linguine

Equipment

Chopping board

Chopping knife

Parchment paper

Buy

Rolling pin

Large pot

Colander

Whisk

Frying pan

Tongs

Wooden spoon

Instructions

Peel and bash the garlic cloves.
Heat half the oil in a frying pan over a high heat. Add the garlic to the pan along with the tomatoes, thyme and chilli flakes and season with sea salt and freshly ground black pepper. Cook for 5-6 minutes until the tomatoes begin to soften but are still holding their shape. Tip into a bowl.
While the tomatoes cook, place the chicken breasts one at a time in between 2 sheets of parchment paper and use a rolling pin to bash until slightly flattened.
Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain once cooked.
As the pasta boils, put the egg and flour into two shallow bowls. Season the flour with sea salt and freshly ground black pepper. Beat the egg.
Dip the chicken first in the beaten egg then in the seasoned flour to coat.
Heat half the butter and the remaining oil in the pan. Once the butter is foaming fry the chicken for 3-4 minutes. Turn over and fry for 3-4 minutes more, basting the chicken in the browned butter.
Return the tomatoes to the pan with the rest of the butter and cook for 1-2 minutes then scatter the mozzarella around the chicken.
Allow the cheese to just melt, then remove the chicken and add the pasta to the pan. Make sure to coat the strands in the nutty brown butter sauce.
Serve scattered with basil leaves.

Notes

This is a great midweek meal full of flavour. You could alternatively serve this with a lovely sourdough bread to mop up that delicious sauce!

Calories: 548kcal

Keyword: May Recipe, Serves 4

Nutrition

Calories: 548kcal

Florentine Butter Chicken with Burst Cherry Tomatoes, Basil & Mozzarella

Servings 2

Total Time 20 minutes mins

Ingredients

▢ 2 tbsp olive oil
▢ 125 g cherry tomatoes
▢ 1 clove garlic
▢ 1 sprig fresh thyme
▢ 1 pinch chilli flakes
▢ 1 egg free range
▢ 25 g plain flour
▢ sea salt
▢ ground black pepper
▢ 2 skinless chicken breasts large
▢ 60 g unsalted butter

To serve:

▢ 65 g buffalo mozzarella
▢ 1 small handful fresh basil
▢ 150 g linguine

Equipment

Chopping board

Chopping knife

Parchment paper

Buy

Rolling pin

Large pot

Colander

Whisk

Frying pan

Tongs

Wooden spoon

Instructions

Peel and bash the garlic.
Heat half the oil in a frying pan over a high heat. Add the garlic to the pan along with the tomatoes, thyme and chilli flakes and season with sea salt and freshly ground black pepper. Cook for 5-6 minutes until the tomatoes begin to soften but are still holding their shape. Tip into a bowl.
While the tomatoes cook, place the chicken breasts one at a time in between 2 sheets of parchment paper and use a rolling pin to bash until slightly flattened.
Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain once cooked.
As the pasta boils, put the egg and flour into two shallow bowls. Season the flour with sea salt and freshly ground black pepper. Beat the egg.
Dip the chicken first in the beaten egg then in the seasoned flour to coat.
Heat half the butter and the remaining oil in the pan. Once the butter is foaming fry the chicken for 3-4 minutes. Turn over and fry for 3-4 minutes more, basting the chicken in the browned butter.
Return the tomatoes to the pan with the rest of the butter and cook for 1-2 minutes then scatter the mozzarella around the chicken.
Allow the cheese to just melt, then remove the chicken and add the pasta to the pan. Make sure to coat the strands in the nutty brown butter sauce.
Serve scattered with basil leaves.

Notes

This is a great midweek meal full of flavour. You could alternatively serve this with a lovely sourdough bread to mop up that delicious sauce!

Calories: 548kcal

Keyword: May Recipe, Serves 2

Nutrition

Calories: 548kcal

Niçoise Tuna with Tender Boiled Eggs

Servings 4

Total Time 45 minutes mins

Ingredients

▢ 200 g baby potatoes
▢ 4 egg large, free range
▢ 250 g green beans
▢ 2 heads baby gem lettuce washed
▢ watercress a good handful
▢ 300 g tinned tuna line caught and packed in olive oil is best
▢ 200 g black olives pitted
▢ 8 radishes
▢ 100 g cherry tomatoes
▢ 3 tbsp capers

For French mustard dressing:

▢ 3 tbsp extra virgin olive oil
▢ 1 tbsp white wine vinegar
▢ 1 tsp Dijon mustard
▢ 1 clove garlic
▢ sea salt
▢ ground black pepper

Equipment

Small whisk

Microplane

Saucepan with lid

Slotted spoon

Chopping board

Chopping knife

Instructions

Prepare the dressing in a bowl by adding the olive oil, white wine vinegar and dijon mustard. Grate in the garlic, season generously with salt and pepper and whisk until combined. Set aside.
Prepare the salad veg by chopping the tops and tails from the green beans. Separate the leaves from the baby gem and give them a wash under cold running water.
Slice the radishes and halve the cherry tomatoes.
Place the potatoes in a medium pot and fill with cold water. Add 1-2 tablespoons of salt and place over a high heat until the water boils. Lower the heat to a steady simmer and cook for 12-13 minutes or until the potatoes are tender when pierced with a fork. Using a slotted spoon, drain the potatoes from the water and place on a plate to cool. Keep this pot of water for blanching the green beans.
While the potatoes are cooking, using a slotted spoon lower the eggs into another pot of boiling water and cook for 6 minutes. Remove the eggs with a slotted spoon and plunge them in a bowl of ice water.
Once cooled for 3-4 minutes, carefully peel the eggs and slice in half. They’re easier to peel if they’re not completely cold.
Bring the pot of water that the potatoes cooked in back to the boil and add the green beans. Cook for 3 minutes before refreshing in a bowl of ice water. Once cooled, drain completely.
Once the potatoes have cooled completely, slice them in half.
Arrange the baby gem and watercress leaves across a large serving platter, top with the green beans, olives, tomatoes, radishes and potatoes.
Break the tuna into large pieces and arrange in the centre of the platter. Place the egg on top. Scatter over the capers and drizzle generously with the prepared dressing.

Notes

Olives cured with the stone inside have so much more favour that the often rather sad pitted black olives. A good tip to make stoning them easy is to push lightly on each olive with your thumb; you will feel the stone loosen inside the olive, you can then tear it open and remove the stone.

Calories: 448kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 448kcal

Niçoise Tuna with Tender Boiled Eggs

Servings 2

Total Time 45 minutes mins

Ingredients

▢ 100 g baby potatoes
▢ 2 egg large, free range
▢ 125 g green beans
▢ 1 head baby gem lettuce washed
▢ watercress a good handful
▢ 150 g tinned tuna line caught and packed in olive oil is best
▢ 100 g black olives pitted
▢ 4 radishes
▢ 50 g cherry tomatoes
▢ 1½ tbsp capers

For French mustard dressing:

▢ 1½ tbsp extra virgin olive oil
▢ ½ tbsp white wine vinegar
▢ ½ tsp Dijon mustard
▢ 1 clove garlic small
▢ sea salt
▢ ground black pepper

Equipment

Small whisk

Microplane

Saucepan with lid

Slotted spoon

Chopping board

Chopping knife

Instructions

Prepare the dressing in a bowl by adding the olive oil, white wine vinegar and dijon mustard. Grate in the garlic, season generously with salt and pepper and whisk until combined. Set aside.
Prepare the salad veg by chopping the tops and tails from the green beans. Separate the leaves from the baby gem and give them a wash under cold running water.
Slice the radishes and halve the cherry tomatoes.
Place the potatoes in a medium pot and fill with cold water. Add 1-2 tablespoons of salt and place over a high heat until the water boils. Lower the heat to a steady simmer and cook for 12-13 minutes or until the potatoes are tender when pierced with a fork. Using a slotted spoon, drain the potatoes from the water and place on a plate to cool. Keep this pot of water for blanching the green beans.
While the potatoes are cooking, using a slotted spoon lower the eggs into another pot of boiling water and cook for 6 minutes. Remove the eggs with a slotted spoon and plunge them in a bowl of ice water.
Once cooled for 3-4 minutes, carefully peel the eggs and slice in half. They’re easier to peel if they’re not completely cold.
Bring the pot of water that the potatoes cooked in back to the boil and add the green beans. Cook for 3 minutes before refreshing in a bowl of ice water. Once cooled, drain completely.
Once the potatoes have cooled completely, slice them in half.
Arrange the baby gem and watercress leaves across a large serving platter, top with the green beans, olives, tomatoes, radishes and potatoes.
Break the tuna into large pieces and arrange in the centre of the platter. Place the egg on top. Scatter over the capers and drizzle generously with the prepared dressing.

Notes

Calories: 448kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 448kcal

Niçoise Tuna with Tender Boiled Eggs

Servings 6

Total Time 45 minutes mins

Ingredients

▢ 300 g baby potatoes
▢ 6 egg large, free range
▢ 375 g green beans
▢ 3 heads baby gem lettuce washed
▢ watercress a good handful
▢ 450 g tinned tuna line caught and packed in olive oil is best
▢ 300 g black olives pitted
▢ 12 radishes
▢ 150 g cherry tomatoes
▢ 4½ tbsp capers

For French mustard dressing:

▢ 4½ tbsp extra virgin olive oil
▢ 1½ tbsp white wine vinegar
▢ 1½ tsp Dijon mustard
▢ 1 clove garlic
▢ sea salt
▢ ground black pepper

Equipment

Small whisk

Microplane

Saucepan with lid

Slotted spoon

Chopping board

Chopping knife

Instructions

Prepare the dressing in a bowl by adding the olive oil, white wine vinegar and dijon mustard. Grate in the garlic, season generously with salt and pepper and whisk until combined. Set aside.
Prepare the salad veg by chopping the tops and tails from the green beans. Separate the leaves from the baby gem and give them a wash under cold running water.
Slice the radishes and halve the cherry tomatoes.
Place the potatoes in a medium pot and fill with cold water. Add 1-2 tablespoons of salt and place over a high heat until the water boils. Lower the heat to a steady simmer and cook for 12-13 minutes or until the potatoes are tender when pierced with a fork. Using a slotted spoon, drain the potatoes from the water and place on a plate to cool. Keep this pot of water for blanching the green beans.
While the potatoes are cooking, using a slotted spoon lower the eggs into another pot of boiling water and cook for 6 minutes. Remove the eggs with a slotted spoon and plunge them in a bowl of ice water.
Once cooled for 3-4 minutes, carefully peel the eggs and slice in half. They’re easier to peel if they’re not completely cold.
Bring the pot of water that the potatoes cooked in back to the boil and add the green beans. Cook for 3 minutes before refreshing in a bowl of ice water. Once cooled, drain completely.
Once the potatoes have cooled completely, slice them in half.
Arrange the baby gem and watercress leaves across a large serving platter, top with the green beans, olives, tomatoes, radishes and potatoes.
Break the tuna into large pieces and arrange in the centre of the platter. Place the egg on top. Scatter over the capers and drizzle generously with the prepared dressing.

Notes

Calories: 448kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 448kcal

Niçoise Tuna with Tender Boiled Eggs

Servings 8

Total Time 45 minutes mins

Ingredients

▢ 400 g baby potatoes
▢ 8 egg large, free range
▢ 500 g green beans
▢ 4 heads baby gem lettuce washed
▢ watercress a good handful
▢ 600 g tinned tuna line caught and packed in olive oil is best
▢ 400 g black olives pitted
▢ 16 radishes
▢ 200 g cherry tomatoes
▢ 6 tbsp capers

For French mustard dressing:

▢ 6 tbsp extra virgin olive oil
▢ 2 tbsp white wine vinegar
▢ 2 tsp Dijon mustard
▢ 2 clove garlic
▢ sea salt
▢ ground black pepper

Equipment

Small whisk

Microplane

Saucepan with lid

Slotted spoon

Chopping board

Chopping knife

Instructions

Prepare the dressing in a bowl by adding the olive oil, white wine vinegar and dijon mustard. Grate in the garlic, season generously with salt and pepper and whisk until combined. Set aside.
Prepare the salad veg by chopping the tops and tails from the green beans. Separate the leaves from the baby gem and give them a wash under cold running water.
Slice the radishes and halve the cherry tomatoes.
Place the potatoes in a medium pot and fill with cold water. Add 1-2 tablespoons of salt and place over a high heat until the water boils. Lower the heat to a steady simmer and cook for 12-13 minutes or until the potatoes are tender when pierced with a fork. Using a slotted spoon, drain the potatoes from the water and place on a plate to cool. Keep this pot of water for blanching the green beans.
While the potatoes are cooking, using a slotted spoon lower the eggs into another pot of boiling water and cook for 6 minutes. Remove the eggs with a slotted spoon and plunge them in a bowl of ice water.
Once cooled for 3-4 minutes, carefully peel the eggs and slice in half. They’re easier to peel if they’re not completely cold.
Bring the pot of water that the potatoes cooked in back to the boil and add the green beans. Cook for 3 minutes before refreshing in a bowl of ice water. Once cooled, drain completely.
Once the potatoes have cooled completely, slice them in half.
Arrange the baby gem and watercress leaves across a large serving platter, top with the green beans, olives, tomatoes, radishes and potatoes.
Break the tuna into large pieces and arrange in the centre of the platter. Place the egg on top. Scatter over the capers and drizzle generously with the prepared dressing.

Notes

Calories: 448kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 448kcal

Prawn Ramen Bowl

Servings 4

Total Time 30 minutes mins

Ingredients

For the prawns:

▢ 400 g fresh wild Atlantic prawns
▢ 50 ml low sodium soy sauce
▢ 50 ml mirin
▢ 1 tbsp sesame oil

For the ramen broth:

▢ 1 red chilli
▢ 1 clove garlic
▢ 1 thumb sized piece fresh ginger
▢ 1.5 l chicken stock best quality
▢ 2 carrot large
▢ 100 g shiitake mushrooms halved if large
▢ 1 tsp sesame oil

For the soup:

▢ 4 egg large, free range
▢ 150 g tenderstem broccoli
▢ 300 g ramen noodles cooked & drained
▢ 100 g bean sprouts
▢ 6 spring onion
▢ 1 small handful fresh coriander
▢ 1 small handful fresh mint

Equipment

Chopping board

Chopping knife

Large saucepan

Small saucepan

Sieve

Peeler

Julienne peeler

Frying pan

Tongs

Ladle

Instructions

For the prawns, place all prawns, low sodium soy sauce, mirin and sesame oil in a bowl, stir together and allow to marinate while you prepare the broth.
To prepare the broth, thinly slice the red chilli, peel and thinly slice the garlic and ginger.
Place the chilli, garlic, ginger and stock into a large saucepan. Bring to a steady simmer over a medium heat. Cook for 15 minutes.
Once the broth has infused with flavour, strain and return the liquid to the pan.
Meanwhile, peel and julienne the carrots and halve any larger shiitake mushrooms, leaving any small ones whole.
Slice the broccoli into bite-sized pieces and thinly slice the spring onions. Set both aside until needed.
While the broth is cooking away, cook the eggs. Bring a small pot of water to a gentle simmer. Gently lower the eggs into the water using a slotted spoon and cook for 6-7 minutes before removing the eggs into a bowl of ice water.
Leave for 2-3 minutes before peeling and slicing in half.
Meanwhile, return the broth to a simmer. Blanch the broccoli in the broth for 2-3 minutes until tender. Remove using a slotted spoon and set aside.
Add the carrots and mushrooms and cook in the soup for another 5 minutes until softened. Season to taste with salt and sesame oil.
While the broth simmers, cook the noodles according to the pack. Once cooked drain and set aside.
To cook the prawns, heat a frying pan over a high heat. Remove the prawns from the marinade and cook for 2 minutes either side or until cooked all the way through and the prawns have deep char marks. Pour over the rest of the marinade as they cook. Remove from the heat.
Arrange the noodles in bowls with broccoli, prawns, and bean sprouts. Ladle over the hot broth with the carrots and mushrooms and serve straight away with spring onions, a soft boiled egg, fresh coriander and mint to garnish.

Notes

By no means a traditional ramen but close enough and if anything, a noodle soup to soothe the soul.

Calories: 454kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 454kcal

Prawn Ramen Bowl

Servings 2

Total Time 30 minutes mins

Ingredients

For the prawns:

▢ 200 g fresh wild Atlantic prawns
▢ 25 ml low sodium soy sauce
▢ 25 ml mirin
▢ 1 tbsp sesame oil

For the ramen broth:

▢ 1 red chilli
▢ 1 clove garlic
▢ 1 thumb sized piece fresh ginger
▢ 750 ml chicken stock best quality
▢ 1 carrot large
▢ 50 g shiitake mushrooms halved if large
▢ ½ tsp sesame oil

For the soup:

▢ 2 egg large, free range
▢ 75 g tenderstem broccoli
▢ 150 g ramen noodles cooked & drained
▢ 50 g bean sprouts
▢ 3 spring onion
▢ 1 small handful fresh coriander
▢ 1 small handful fresh mint

Equipment

Chopping board

Chopping knife

Large saucepan

Small saucepan

Sieve

Peeler

Julienne peeler

Frying pan

Tongs

Ladle

Instructions

For the prawns, place all prawns, low sodium soy sauce, mirin and sesame oil in a bowl, stir together and allow to marinate while you prepare the broth.
To prepare the broth, thinly slice the red chilli, peel and thinly slice the garlic and ginger.
Place the chilli, garlic, ginger and stock into a large saucepan. Bring to a steady simmer over a medium heat. Cook for 15 minutes.
Once the broth has infused with flavour, strain and return the liquid to the pan.
Meanwhile, peel and julienne the carrot and halve any larger shiitake mushrooms, leaving any small ones whole.
Slice the broccoli into bite-sized pieces and thinly slice the spring onions. Set both aside until needed.
While the broth is cooking away, cook the eggs. Bring a small pot of water to a gentle simmer. Gently lower the eggs into the water using a slotted spoon and cook for 6-7 minutes before removing the eggs into a bowl of ice water.
Leave for 2-3 minutes before peeling and slicing in half.
Meanwhile, return the broth to a simmer. Blanch the broccoli in the broth for 2-3 minutes until tender. Remove using a slotted spoon and set aside.
Add the carrot and mushrooms and cook in the soup for another 5 minutes until softened. Season to taste with salt and sesame oil.
While the broth simmers, cook the noodles according to the pack. Once cooked drain and set aside.
To cook the prawns, heat a frying pan over a high heat. Remove the prawns from the marinade and cook for 2 minutes either side or until cooked all the way through and the prawns have deep char marks. Pour over the rest of the marinade as they cook. Remove from the heat.
Arrange the noodles in bowls with broccoli, prawns, and bean sprouts. Ladle over the hot broth with the carrots and mushrooms and serve straight away with spring onions, a soft boiled egg, fresh coriander and mint to garnish.

Notes

By no means a traditional ramen but close enough and if anything, a noodle soup to soothe the soul.

Calories: 454kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 454kcal

Prawn Ramen Bowl

Servings 6

Total Time 30 minutes mins

Ingredients

For the prawns:

▢ 600 g fresh wild Atlantic prawns
▢ 75 ml low sodium soy sauce
▢ 75 ml mirin
▢ 1½ tbsp sesame oil

For the ramen broth:

▢ 2 red chilli
▢ 2 clove garlic
▢ 1 thumb sized piece fresh ginger large
▢ 2.25 l chicken stock best quality
▢ 3 carrot large
▢ 150 g shiitake mushrooms halved if large
▢ 1½ tsp sesame oil

For the soup:

▢ 6 egg large, free range
▢ 225 g tenderstem broccoli
▢ 450 g ramen noodles cooked & drained
▢ 150 g bean sprouts
▢ 9 spring onion
▢ 1 good handful fresh coriander
▢ 1 good handful fresh mint

Equipment

Chopping board

Chopping knife

Large saucepan

Small saucepan

Sieve

Peeler

Julienne peeler

Frying pan

Tongs

Ladle

Instructions

For the prawns, place all prawns, low sodium soy sauce, mirin and sesame oil in a bowl, stir together and allow to marinate while you prepare the broth.
To prepare the broth, thinly slice the red chilli, peel and thinly slice the garlic and ginger.
Place the chilli, garlic, ginger and stock into a large saucepan. Bring to a steady simmer over a medium heat. Cook for 15 minutes.
Once the broth has infused with flavour, strain and return the liquid to the pan.
Meanwhile, peel and julienne the carrots and halve any larger shiitake mushrooms, leaving any small ones whole.
Slice the broccoli into bite-sized pieces and thinly slice the spring onions. Set both aside until needed.
While the broth is cooking away, cook the eggs. Bring a small pot of water to a gentle simmer. Gently lower the eggs into the water using a slotted spoon and cook for 6-7 minutes before removing the eggs into a bowl of ice water.
Leave for 2-3 minutes before peeling and slicing in half.
Meanwhile, return the broth to a simmer. Blanch the broccoli in the broth for 2-3 minutes until tender. Remove using a slotted spoon and set aside.
Add the carrots and mushrooms and cook in the soup for another 5 minutes until softened. Season to taste with salt and sesame oil.
While the broth simmers, cook the noodles according to the pack. Once cooked drain and set aside.
To cook the prawns, heat a frying pan over a high heat. Remove the prawns from the marinade and cook for 2 minutes either side or until cooked all the way through and the prawns have deep char marks. Pour over the rest of the marinade as they cook. Remove from the heat.
Arrange the noodles in bowls with broccoli, prawns, and bean sprouts. Ladle over the hot broth with the carrots and mushrooms and serve straight away with spring onions, a soft boiled egg, fresh coriander and mint to garnish.

Notes

By no means a traditional ramen but close enough and if anything, a noodle soup to soothe the soul.

You may need to cook this recipe in batches if you don't have a big enough saucepan.

Calories: 454kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 454kcal

Prawn Ramen Bowl

Servings 8

Total Time 30 minutes mins

Ingredients

For the prawns:

▢ 800 g fresh wild Atlantic prawns
▢ 100 ml low sodium soy sauce
▢ 100 ml mirin
▢ 2 tbsp sesame oil

For the ramen broth:

▢ 2 red chilli
▢ 2 clove garlic
▢ 1 thumb sized piece fresh ginger large
▢ 3 l chicken stock best quality
▢ 4 carrot large
▢ 200 g shiitake mushrooms halved if large
▢ 2 tsp sesame oil

For the soup:

▢ 8 egg large, free range
▢ 300 g tenderstem broccoli
▢ 600 g ramen noodles cooked & drained
▢ 200 g bean sprouts
▢ 12 spring onion
▢ 1 good handful fresh coriander
▢ 1 good handful fresh mint

Equipment

Chopping board

Chopping knife

Large saucepan

Small saucepan

Sieve

Peeler

Julienne peeler

Frying pan

Tongs

Ladle

Instructions

For the prawns, place all prawns, low sodium soy sauce, mirin and sesame oil in a bowl, stir together and allow to marinate while you prepare the broth.
To prepare the broth, thinly slice the red chilli, peel and thinly slice the garlic and ginger.
Place the chilli, garlic, ginger and stock into a large saucepan. Bring to a steady simmer over a medium heat. Cook for 15 minutes.
Once the broth has infused with flavour, strain and return the liquid to the pan.
Meanwhile, peel and julienne the carrots and halve any larger shiitake mushrooms, leaving any small ones whole.
Slice the broccoli into bite-sized pieces and thinly slice the spring onions. Set both aside until needed.
While the broth is cooking away, cook the eggs. Bring a small pot of water to a gentle simmer. Gently lower the eggs into the water using a slotted spoon and cook for 6-7 minutes before removing the eggs into a bowl of ice water.
Leave for 2-3 minutes before peeling and slicing in half.
Meanwhile, return the broth to a simmer. Blanch the broccoli in the broth for 2-3 minutes until tender. Remove using a slotted spoon and set aside.
Add the carrots and mushrooms and cook in the soup for another 5 minutes until softened. Season to taste with salt and sesame oil.
While the broth simmers, cook the noodles according to the pack. Once cooked drain and set aside.
To cook the prawns, heat a frying pan over a high heat. Remove the prawns from the marinade and cook for 2 minutes either side or until cooked all the way through and the prawns have deep char marks. Pour over the rest of the marinade as they cook. Remove from the heat.
Arrange the noodles in bowls with broccoli, prawns, and bean sprouts. Ladle over the hot broth with the carrots and mushrooms and serve straight away with spring onions, a soft boiled egg, fresh coriander and mint to garnish.

Notes

By no means a traditional ramen but close enough and if anything, a noodle soup to soothe the soul.

You may need to cook this recipe in batches if you don't have a big enough saucepan.

Calories: 454kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 454kcal

0001 MS 0169 Greek Spiced Lamb WS CO 250

Spiced Lamb Chops with Tzatziki Greek Salad

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 8 lamb chops
▢ 1 tbsp olive oil
▢ 2 tbsp ras el hanout
▢ sea salt
▢ ground black pepper

For the tzatziki:

▢ ½ cucumber
▢ 1 clove garlic large
▢ 250 g Greek yoghurt
▢ 1 small handful fresh dill
▢ ½ lemon juice
▢ 2 tbsp extra virgin olive oil

For the salad:

▢ ½ cucumber
▢ 250 g cherry tomatoes
▢ ½ red onion
▢ 100 g black olives pitted
▢ 100 g green olives pitted
▢ 1 tbsp red wine vinegar
▢ 3 tbsp extra virgin olive oil

Equipment

Chopping board

Large bowl

Tongs

Roasting tray

Instructions

For the tzatziki, cut the cucumber in half. Cut one half of the cucumber into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
Brush the lamb chops with the oil and ras el hanout until they are completely coated. Place under a hot grill, season and cook for 3-4 minutes either side until medium rare.
Prepare the salad. Cut the other half of the cucumber in two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.

Notes

Should you be unable to track down ras-el-hanout spice blend, a raid of your storecupboard spices should suffice here by blending together, 2 tsp ground ginger, 2 tsp turmeric, 1 tsp cayenne pepper and 2 tsp paprika. There are essentially three elements to this recipe, the chops, the tzatziki and the salad, all of which can be enjoyed separately, or together as below.

Calories: 714kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 714kcal

Spiced Lamb Chops with Tzatziki Greek Salad

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 4 lamb chops
▢ ½ tbsp olive oil
▢ 1 tbsp ras el hanout
▢ sea salt
▢ ground black pepper

For the tzatziki:

▢ ½ cucumber
▢ 1 clove garlic large
▢ 250 g Greek yoghurt
▢ 1 small handful fresh dill
▢ ½ lemon juice
▢ 2 tbsp extra virgin olive oil

For the salad:

▢ ½ cucumber
▢ 250 g cherry tomatoes
▢ ½ red onion
▢ 100 g black olives pitted
▢ 100 g green olives pitted
▢ 1 tbsp red wine vinegar
▢ 3 tbsp extra virgin olive oil

Equipment

Chopping board

Large bowl

Tongs

Roasting tray

Instructions

For the tzatziki, cut the cucumber in half. Cut one half of the cucumber into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
Brush the lamb chops with the oil and ras el hanout until they are completely coated. Place under a hot grill, season and cook for 3-4 minutes either side until medium rare.
Prepare the salad. Cut the other half of the cucumber in two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.

Notes

Calories: 714kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 714kcal

Spiced Lamb Chops with Tzatziki Greek Salad

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 12 lamb chops
▢ 2 tbsp olive oil
▢ 3 tbsp ras el hanout
▢ sea salt
▢ ground black pepper

For the tzatziki:

▢ 1 cucumber
▢ 2 cloves garlic large
▢ 375 g Greek yoghurt
▢ 1 good handful fresh dill
▢ ½ lemon juice
▢ 3 tbsp extra virgin olive oil

For the salad:

▢ 1 cucumber
▢ 375 g cherry tomatoes
▢ 1 red onion small
▢ 150 g black olives pitted
▢ 150 g green olives pitted
▢ 1½ tbsp red wine vinegar
▢ 4½ tbsp extra virgin olive oil

Equipment

Chopping board

Large bowl

Tongs

Roasting tray

Instructions

For the tzatziki, cut one of the cucumbers in half. Cut the cucumber halves into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
Brush the lamb chops with the oil and ras el hanout until they are completely coated. Place under a hot grill, season and cook for 3-4 minutes either side until medium rare.
Prepare the salad. Cut the other cucumber in half and then slice into two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.

Notes

Calories: 714kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 714kcal

Spiced Lamb Chops with Tzatziki Greek Salad

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 16 lamb chops
▢ 2 tbsp olive oil
▢ 4 tbsp ras el hanout
▢ sea salt
▢ ground black pepper

For the tzatziki:

▢ 1 cucumber
▢ 2 clove garlic large
▢ 500 g Greek yoghurt
▢ 1 good handful fresh dill
▢ 1 lemon juice
▢ 4 tbsp extra virgin olive oil

For the salad:

▢ 1 cucumber
▢ 500 g cherry tomatoes
▢ 1 red onion
▢ 200 g black olives pitted
▢ 200 g green olives pitted
▢ 2 tbsp red wine vinegar
▢ 6 tbsp extra virgin olive oil

Equipment

Chopping board

Large bowl

Tongs

Roasting tray

Instructions

For the tzatziki, cut one of the cucumbers in half. Cut the cucumber halves into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
Brush the lamb chops with the oil and ras el hanout until they are completely coated. Place under a hot grill, season and cook for 3-4 minutes either side until medium rare.
Prepare the salad. Cut the other cucumber in half and then slice into two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
Arrange the salad on a serving platter, place the lamb chops on top, drizzle with tzatziki and serve.

Notes

Calories: 714kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 714kcal

Beef Noodles with Shiitake Mushrooms & Bok Choy

Servings 4

Total Time 20 minutes mins

Ingredients

For the steak:

▢ 1 tbsp light soy sauce
▢ 2 tsp rice wine
▢ 1 tbsp cornflour
▢ 250 g bavette or flank steak, cut into thin strips

For the sauce:

▢ 3 tbsp sunflower oil
▢ 1 tbsp rice wine
▢ 2 tbsp dark soy sauce
▢ 2 tbsp oyster sauce
▢ 1 tbsp light soy sauce

For the stir fry:

▢ 2 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 green chilli
▢ 100 g shiitake mushrooms
▢ 6 baby bok choy
▢ 3 spring onion
▢ 400 g udon noodles cooked

Equipment

Chopping board x 2

Chopping knife

Small whisk

Tongs

Wok / large non-stick frying pan

Large spoon

Instructions

Slice the bavette steak into thin strips.
On a fresh chopping board, do the veg prep. Peel and thinly slice the garlic and peel and finely chop the ginger.
Thinly slice the chilli and cut the spring onions into 5cm lengths.
Slice the bok choy in half and thinly slice the mushrooms.
Add to a bowl the light soy sauce, shaoxing wine and cornflour and whisk to combine. Add the steak and toss to coat.
Heat a tablespoon of oil in a large nonstick pan or wok over a high heat. Using tongs add the steak in a single layer. Line the pieces up, leaving a gap between each piece. Fry for 2-3 minutes. Use the tongs to turn and repeat on the other side. Set aside.
Combine all the ingredients for the sauce in a small bowl.
Return the non-stick pan to a medium high heat. Add the remaining two tablespoons of oil, garlic and ginger to the pan. Fry for a minute then add the chilli and shiitake and fry for another minute, until the mushrooms have softened and picked up a little colour.
Add the baby bok choy and spring onions to the pan. Stir fry for 1-2 minutes.
Add the sauce to the pan along with the noodles and heat through. Return the beef to the pan and toss to coat everything in the sauce.
Serve into bowls.

Notes

These Shanghai-style-wok kissed noodles need no introduction. This dish is loaded with tender steak, fresh crisp veggies and soft fresh noodles. Don’t be afraid of a high heat when cooking this dish.

Calories: 604kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 604kcal

Beef Noodles with Shiitake Mushrooms & Bok Choy

Servings 2

Total Time 20 minutes mins

Ingredients

For the steak:

▢ ½ tbsp light soy sauce
▢ 1 tsp rice wine
▢ ½ tbsp cornflour
▢ 125 g bavette or flank steak, cut into thin strips

For the sauce:

▢ 1½ tbsp sunflower oil
▢ ½ tbsp rice wine
▢ 1 tbsp dark soy sauce
▢ 1 tbsp oyster sauce
▢ ½ tbsp light soy sauce

For the stir fry:

▢ 1 clove garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 green chilli
▢ 50 g shiitake mushrooms
▢ 3 baby bok choy
▢ 2 spring onion
▢ 200 g udon noodles cooked

Equipment

Chopping board x 2

Chopping knife

Small whisk

Tongs

Wok / large non-stick frying pan

Large spoon

Instructions

Slice the bavette steak into thin strips.
On a fresh chopping board, do the veg prep. Peel and thinly slice the garlic and peel and finely chop the ginger.
Thinly slice the chilli and cut the spring onions into 5cm lengths.
Slice the bok choy in half and thinly slice the mushrooms.
Add to a bowl the light soy sauce, shaoxing wine and cornflour and whisk to combine. Add the steak and toss to coat.
Heat a tablespoon of oil in a large nonstick pan or wok over a high heat. Using tongs add the steak in a single layer. Line the pieces up, leaving a gap between each piece. Fry for 2-3 minutes. Use the tongs to turn and repeat on the other side. Set aside.
Combine all the ingredients for the sauce in a small bowl.
Return the non-stick pan to a medium high heat. Add the remaining two tablespoons of oil, garlic and ginger to the pan. Fry for a minute then add the chilli and shiitake and fry for another minute, until the mushrooms have softened and picked up a little colour.
Add the baby bok choy and spring onions to the pan. Stir fry for 1-2 minutes.
Add the sauce to the pan along with the noodles and heat through. Return the beef to the pan and toss to coat everything in the sauce.
Serve into bowls.

Notes

Calories: 604kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 604kcal

Beef Noodles with Shiitake Mushrooms & Bok Choy

Servings 6

Total Time 20 minutes mins

Ingredients

For the steak:

▢ 1½ tbsp light soy sauce
▢ 3 tsp rice wine
▢ 1½ tbsp cornflour
▢ 375 g bavette or flank steak, cut into thin strips

For the sauce:

▢ 4½ tbsp sunflower oil
▢ 1½ tbsp rice wine
▢ 3 tbsp dark soy sauce
▢ 3 tbsp oyster sauce
▢ 1½ tbsp light soy sauce

For the stir fry:

▢ 3 cloves garlic
▢ 1 thumb sized piece fresh ginger
▢ 1 green chilli
▢ 150 g shiitake mushrooms
▢ 9 baby bok choy
▢ 5 spring onion
▢ 600 g udon noodles cooked

Equipment

Chopping board x 2

Chopping knife

Small whisk

Tongs

Wok / large non-stick frying pan

Large spoon

Instructions

Slice the bavette steak into thin strips.
On a fresh chopping board, do the veg prep. Peel and thinly slice the garlic and peel and finely chop the ginger.
Thinly slice the chilli and cut the spring onions into 5cm lengths.
Slice the bok choy in half and thinly slice the mushrooms.
Add to a bowl the light soy sauce, shaoxing wine and cornflour and whisk to combine. Add the steak and toss to coat.
Heat a tablespoon of oil in a large nonstick pan or wok over a high heat. Using tongs add the steak in a single layer. Line the pieces up, leaving a gap between each piece. Fry for 2-3 minutes. Use the tongs to turn and repeat on the other side. Set aside.
Combine all the ingredients for the sauce in a small bowl.
Return the non-stick pan to a medium high heat. Add the remaining two tablespoons of oil, garlic and ginger to the pan. Fry for a minute then add the chilli and shiitake and fry for another minute, until the mushrooms have softened and picked up a little colour.
Add the baby bok choy and spring onions to the pan. Stir fry for 1-2 minutes.
Add the sauce to the pan along with the noodles and heat through. Return the beef to the pan and toss to coat everything in the sauce.
Serve into bowls.

Notes

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

Calories: 604kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 604kcal

0001 MS 0167 Sticky Pork Chops WS CO 250

Sticky Pork Chops with Veggies & Bacon Fried Rice

Servings 4

Total Time 30 minutes mins

Ingredients

For the pork chops:

▢ 1 tbsp sesame oil
▢ 4 pork chops
▢ 1 courgette
▢ 200 g tenderstem broccoli
▢ 1 thumb sized piece fresh ginger
▢ 1 clove garlic small
▢ 1 red chilli or green
▢ 2 tbsp light soy sauce
▢ 1 tbsp maple syrup

For the fried rice:

▢ 1 tbsp vegetable oil
▢ 100 g smoked bacon lardons
▢ 1 onion
▢ 2 clove garlic
▢ 4 spring onion
▢ 200 g rice cooked and cooled
▢ 2 egg large
▢ 1 tbsp dark soy sauce
▢ 1 tbsp fish sauce

Equipment

Chopping board

Chopping knife

Microplane

Small whisk

Large frying pan

Wok

Large spoon

Tongs

Instructions

First do the prep. Thinly slice the courgette diagonally and slice the tenderstem broccoli into 4cm pieces.
Peel and grate the ginger and garlic. Deseed and finely chop the chili.
Do the prep for the fried rice now too. Peel and roughly chop the onion. Peel and thinly slice the garlic and finely slice the spring onions.
Whisk the eggs together in a bowl and set aside.
Heat the sesame oil in a large frying pan over a medium heat. Pat the pork chops dry, add to the pan and cook for 3-4 minutes on each side until golden and cooked through. Once cooked, remove from the pan and allow the meat to rest.
Heat another pan over a medium heat. Add the bacon lardons to the pan and fry until crispy and their oils have released into the pan.
Add the vegetable oil if needed and sauté the onion for 5-6 minutes until soft.
Add the garlic and spring onions into the pan along with the rice.
Create a well in the centre of the rice mixture. Add the beaten eggs to the pan, and cook, stirring occasionally, until eggs are set, about 1 minute.
Stir through the soy sauce and fish sauce. Set aside and keep warm before serving.
In the same pan as you cooked the pork chops, add the ginger, garlic, chilli and sauté for a minute followed by the broccoli and courgette. Sauté until they’ve picked up a little colour and softened, this will take 5-6 minutes.
Return the pork to the pan along with the soy sauce and maple syrup. Coat the meat well with the sauce and season to taste.
Serve the chops with the veggies and rice.

Notes

Time to up the game for pork chop night. This recipe is all about that sticky sauce made from soy sauce and maple syrup, two store cupboard ingredients that transform the humble chop! Serve it with leftover rice fried in bacon fat and you have a dinner with a difference

Calories: 426kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 426kcal

Sticky Pork Chops with Veggies & Bacon Fried Rice

Servings 2

Total Time 30 minutes mins

Ingredients

For the pork chops:

▢ 1 tbsp sesame oil
▢ 2 pork chops
▢ ½ courgette
▢ 100 g tenderstem broccoli
▢ 1 thumb sized piece fresh ginger
▢ 1 clove garlic small
▢ 1 red chilli or green
▢ 1 tbsp light soy sauce
▢ ½ tbsp maple syrup

For the fried rice:

▢ 1 tbsp vegetable oil
▢ 50 g smoked bacon lardons
▢ ½ onion
▢ 1 clove garlic
▢ 2 spring onion
▢ 100 g rice cooked and cooled
▢ 1 egg large
▢ ½ tbsp dark soy sauce
▢ ½ tbsp fish sauce

Equipment

Chopping board

Chopping knife

Microplane

Small whisk

Large frying pan

Wok

Large spoon

Tongs

Instructions

First do the prep. Thinly slice the courgette diagonally and slice the tenderstem broccoli into 4cm pieces.
Peel and grate the ginger and garlic. Deseed and finely chop the chili.
Do the prep for the fried rice now too. Peel and roughly chop the onion. Peel and thinly slice the garlic and finely slice the spring onions.
Whisk the egg in a bowl and set aside.
Heat the sesame oil in a large frying pan over a medium heat. Pat the pork chops dry, add to the pan and cook for 3-4 minutes on each side until golden and cooked through. Once cooked, remove from the pan and allow the meat to rest.
Heat another pan over a medium heat. Add the bacon lardons to the pan and fry until crispy and their oils have released into the pan.
Add the vegetable oil if needed and sauté the onion for 5-6 minutes until soft.
Add the garlic and spring onions into the pan along with the rice.
Create a well in the centre of the rice mixture. Add the beaten egg to the pan, and cook, stirring occasionally, until egg is set, about 1 minute.
Stir through the soy sauce and fish sauce. Set aside and keep warm before serving.
In the same pan as you cooked the pork chops, add the ginger, garlic, chilli and sauté for a minute followed by the broccoli and courgette. Sauté until they’ve picked up a little colour and softened, this will take 5-6 minutes.
Return the pork to the pan along with the soy sauce and maple syrup. Coat the meat well with the sauce and season to taste.
Serve the chops with the veggies and rice.

Notes

Calories: 426kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 426kcal

Sticky Pork Chops with Veggies & Bacon Fried Rice

Servings 6

Total Time 30 minutes mins

Ingredients

For the pork chops:

▢ 2 tbsp sesame oil
▢ 6 pork chops
▢ 1½ courgette
▢ 300 g tenderstem broccoli
▢ 1 thumb sized piece fresh ginger large
▢ 2 clove garlic small
▢ 1 red chilli or green
▢ 3 tbsp light soy sauce
▢ 1½ tbsp maple syrup

For the fried rice:

▢ 2 tbsp vegetable oil
▢ 150 g smoked bacon lardons
▢ 1½ onion
▢ 3 clove garlic
▢ 6 spring onion
▢ 300 g rice cooked and cooled
▢ 3 egg large
▢ 1½ tbsp dark soy sauce
▢ 1½ tbsp fish sauce

Equipment

Chopping board

Chopping knife

Microplane

Small whisk

Large frying pan

Wok

Large spoon

Tongs

Instructions

First do the prep. Thinly slice the courgette diagonally and slice the tenderstem broccoli into 4cm pieces.
Peel and grate the ginger and garlic. Deseed and finely chop the chili.
Do the prep for the fried rice now too. Peel and roughly chop the onion. Peel and thinly slice the garlic and finely slice the spring onions.
Whisk the eggs together in a bowl and set aside.
Heat the sesame oil in a large frying pan over a medium heat. Pat the pork chops dry, add to the pan and cook for 3-4 minutes on each side until golden and cooked through. Once cooked, remove from the pan and allow the meat to rest.
Heat another pan over a medium heat. Add the bacon lardons to the pan and fry until crispy and their oils have released into the pan.
Add the vegetable oil if needed and sauté the onion for 5-6 minutes until soft.
Add the garlic and spring onions into the pan along with the rice.
Create a well in the centre of the rice mixture. Add the beaten eggs to the pan, and cook, stirring occasionally, until eggs are set, about 1 minute.
Stir through the soy sauce and fish sauce. Set aside and keep warm before serving.
In the same pan as you cooked the pork chops, add the ginger, garlic, chilli and sauté for a minute followed by the broccoli and courgette. Sauté until they’ve picked up a little colour and softened, this will take 5-6 minutes.
Return the pork to the pan along with the soy sauce and maple syrup. Coat the meat well with the sauce and season to taste.
Serve the chops with the veggies and rice.

Notes

Calories: 426kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 426kcal

California Lunch Bowl

Servings 4

Total Time 25 minutes mins

Ingredients

▢ 2 tsp ground turmeric
▢ 1 tsp white wine vinegar any vinegar will do
▢ 250 g cooked mixed grains
▢ 2 avocado
▢ ½ red cabbage
▢ rocket leaves a handful
▢ 4 egg large, free range
▢ 2 tbsp dukkah

For the dukkah:

▢ 50 g hazelnuts
▢ 25 g almonds
▢ 50 g sesame seeds
▢ 25 g pistachios shelled
▢ 1 tbsp fennel seeds
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ ½ tsp cayenne pepper
▢ sea salt

For the dressing:

▢ 3 tbsp white wine vinegar
▢ ½ lime
▢ 1 clove garlic
▢ 4 tbsp extra virgin olive oil
▢ 1 small handful chives snipped
▢ sea salt
▢ ground black pepper

Equipment

Small food processor

Frying pan

Saucepan

Slotted spoon

Mandoline

Chopping board

Chopping knife

Instructions

To make the dukkah, toast the hazelnuts and almonds on a dry frying pan on a medium heat until golden brown, 3-4 minutes and set aside. Toast the sesame seeds in the same pan until golden (careful as this can happen very quickly!)
Transfer to a small food processor along with the hazelnuts, almonds, pistachios, fennel seeds, cumin, coriander, cayenne and a generous pinch of sea salt. Pulse for a few seconds until you have a nice coarse texture. Store any extra dukkah in a jar for up to 2 weeks.
Use a mandolin to finely shred the red cabbage. Slice the avocados and set aside.
Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives.
Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl.
While the eggs are poaching, heat up the grains according to the packet instructions and divide it between each bowl. Top the grains with the avocado, red cabbage and rocket leaves.
Top each bowl with a poached egg, sprinkle with the dukkah, and drizzle the dressing all over. Serve straight away.

Notes

Although grain bowls have had a bit of a bad rap for being a bit faddy, they are quick to make and tasty too. I treat this type of lunch or dinner as an opportunity for a fridge clear-out and anything goes here – roast vegetables, leftover meat, pickled cucumber – basically whatever takes your fancy. Ready-cooked pouches of grains and lentils are a great time-saving ingredient.

Calories: 576kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 576kcal

California Lunch Bowl

Servings 2

Total Time 25 minutes mins

Ingredients

▢ 2 tsp ground turmeric
▢ 1 tsp white wine vinegar any vinegar will do
▢ 125 g cooked mixed grains
▢ 1 avocado
▢ ¼ red cabbage
▢ rocket leaves a handful
▢ 2 egg large, free range
▢ 1 tbsp dukkah

For the dukkah:

▢ 50 g hazelnuts
▢ 25 g almonds
▢ 50 g sesame seeds
▢ 25 g pistachios shelled
▢ 1 tbsp fennel seeds
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ ½ tsp cayenne pepper
▢ sea salt

For the dressing:

▢ 1½ tbsp white wine vinegar
▢ ½ lime
▢ 1 clove garlic
▢ 2 tbsp extra virgin olive oil
▢ 1 small handful chives snipped
▢ sea salt
▢ ground black pepper

Equipment

Small food processor

Frying pan

Saucepan

Slotted spoon

Mandoline

Chopping board

Chopping knife

Instructions

To make the dukkah, toast the hazelnuts and almonds on a dry frying pan on a medium heat until golden brown, 3-4 minutes and set aside. Toast the sesame seeds in the same pan until golden (careful as this can happen very quickly!)
Transfer to a small food processor along with the hazelnuts, almonds, pistachios, fennel seeds, cumin, coriander, cayenne and a generous pinch of sea salt. Pulse for a few seconds until you have a nice coarse texture. Store any extra dukkah in a jar for up to 2 weeks.
Use a mandolin to finely shred the red cabbage. Slice the avocado and set aside.
Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives.
Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl.
While the eggs are poaching, heat up the grains according to the packet instructions and divide it between each bowl. Top the grains with the avocado, red cabbage and rocket leaves.
Top each bowl with a poached egg, sprinkle with the dukkah, and drizzle the dressing all over. Serve straight away.

Notes

Calories: 576kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 576kcal

California Lunch Bowl

Servings 6

Total Time 25 minutes mins

Ingredients

▢ 2 tsp ground turmeric
▢ 1 tsp white wine vinegar any vinegar will do
▢ 375 g cooked mixed grains
▢ 3 avocado
▢ ¾ red cabbage
▢ rocket leaves a handful
▢ 6 egg large, free range
▢ 3 tbsp dukkah

For the dukkah:

▢ 50 g hazelnuts
▢ 25 g almonds
▢ 50 g sesame seeds
▢ 25 g pistachios shelled
▢ 1 tbsp fennel seeds
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ ½ tsp cayenne pepper
▢ sea salt

For the dressing:

▢ 4½ tbsp white wine vinegar
▢ 1 lime
▢ 2 clove garlic
▢ 6 tbsp extra virgin olive oil
▢ 1 good handful chives snipped
▢ sea salt
▢ ground black pepper

Equipment

Small food processor

Frying pan

Saucepan

Slotted spoon

Mandoline

Chopping board

Chopping knife

Instructions

To make the dukkah, toast the hazelnuts and almonds on a dry frying pan on a medium heat until golden brown, 3-4 minutes and set aside. Toast the sesame seeds in the same pan until golden (careful as this can happen very quickly!)
Transfer to a small food processor along with the hazelnuts, almonds, pistachios, fennel seeds, cumin, coriander, cayenne and a generous pinch of sea salt. Pulse for a few seconds until you have a nice coarse texture. Store any extra dukkah in a jar for up to 2 weeks.
Use a mandolin to finely shred the red cabbage. Slice the avocados and set aside.
Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives.
Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl.
While the eggs are poaching, heat up the grains according to the packet instructions and divide it between each bowl. Top the grains with the avocado, red cabbage and rocket leaves.
Top each bowl with a poached egg, sprinkle with the dukkah, and drizzle the dressing all over. Serve straight away.

Notes

Calories: 576kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 576kcal

California Lunch Bowl

Servings 8

Total Time 25 minutes mins

Ingredients

▢ 2 tsp ground turmeric
▢ 1 tsp white wine vinegar any vinegar will do
▢ 500 g cooked mixed grains
▢ 4 avocado
▢ 1 red cabbage
▢ rocket leaves a handful
▢ 8 egg large, free range
▢ 4 tbsp dukkah

For the dukkah:

▢ 50 g hazelnuts
▢ 25 g almonds
▢ 50 g sesame seeds
▢ 25 g pistachios shelled
▢ 1 tbsp fennel seeds
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ ½ tsp cayenne pepper
▢ sea salt

For the dressing:

▢ 6 tbsp white wine vinegar
▢ 1 lime
▢ 2 clove garlic
▢ 8 tbsp extra virgin olive oil
▢ 1 good handful chives snipped
▢ sea salt
▢ ground black pepper

Equipment

Small food processor

Frying pan

Saucepan

Slotted spoon

Mandoline

Chopping board

Chopping knife

Instructions

To make the dukkah, toast the hazelnuts and almonds on a dry frying pan on a medium heat until golden brown, 3-4 minutes and set aside. Toast the sesame seeds in the same pan until golden (careful as this can happen very quickly!)
Transfer to a small food processor along with the hazelnuts, almonds, pistachios, fennel seeds, cumin, coriander, cayenne and a generous pinch of sea salt. Pulse for a few seconds until you have a nice coarse texture. Store any extra dukkah in a jar for up to 2 weeks.
Use a mandolin to finely shred the red cabbage. Slice the avocados and set aside.
Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives.
Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl.
While the eggs are poaching, heat up the grains according to the packet instructions and divide it between each bowl. Top the grains with the avocado, red cabbage and rocket leaves.
Top each bowl with a poached egg, sprinkle with the dukkah, and drizzle the dressing all over. Serve straight away.

Notes

Calories: 576kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 576kcal

Roast Lamb with Rosemary & Garlic

Servings 6

Total Time 2 hours hrs

Ingredients

▢ 1 leg of lamb on the bone (roughly 2,5 kg to serve 6-8)
▢ 5 cloves garlic
▢ 3 sprigs fresh rosemary
▢ 3 tbsp rapeseed oil
▢ sea salt
▢ ground black pepper

For the peas:

▢ 1 tbsp butter
▢ 4 slices streaky bacon smoked
▢ ½ lemon zest and juice
▢ 4 sprigs fresh mint
▢ 50 ml chicken stock
▢ 400 g frozen peas

Equipment

Large roasting tray

Chopping board

Chopping knife

Pestle and mortar

Tin foil

Large frying pan

Wooden spoon

Microplane

Large spoon

Instructions

First do some prep. Preheat the oven to 200˚C/400°F/Gas Mark 6. Place the lamb in a large roasting dish. Peel the garlic cloves, roughly chop the bacon and finely chop the mint leaves.
In a pestle and mortar, bash together the garlic and rosemary along with plenty of salt and pepper. Stir through the oil.
Drizzle everything over the lamb. Season and place in the oven to roast for 15 minutes per 500g (1lb) for medium rare or longer if you prefer your meat more well done.
Remove from the oven and rest under tin foil.
For the peas, melt the butter in a large high-sided frying pan. Fry the bacon until sizzling and crisp.
Add in the lemon zest, lemon juice and chicken stock.
Add the peas to the liquid and cook for 2-3 minutes. Stir the chopped mint through.
Carve the lamb into thin slices before serving.
Serve the warm slices of lamb along with the peas, carrots and roast potatoes.

Notes

I love using the classic combo of garlic & rosemary to flavour lamb. A simple side dish of peas with streaky bacon, lemon and mint is great served alongside the lamb.

Our Roast Potatoes and Carrots Vichy also make excellent sides for the roast lamb.

*Calorie info: Not including side dishes.

Calories: 141kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 141kcal

0001 MS 0157 Tomato Braised Chicken WS CO 250

Tomato & Vegetable Braised Chicken

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 4 skinless chicken breasts butterflied
▢ 2 tbsp olive oil
▢ 1 red onion
▢ 2 cloves garlic
▢ 4 sprigs fresh thyme
▢ 3 courgette small
▢ 200 g new potatoes
▢ 400 g tinned chopped tomatoes
▢ 250 ml chicken stock
▢ 320 g green beans
▢ 1 lemon zest plus a squeeze of juice

Equipment

Chopping board

Chopping knife

Large frying pan with lid

Tongs

Microplane

Measuring jug

Instructions

Peel and cut the red onion into thin wedges. Peel and bash the garlic with the side of a knife.
Cut the courgettes into batons, remove the stems from the green beans, and thinly slice the new potatoes.
To butterfly the chicken breasts, slice into one side of the breast without cutting all the way through, and open the breast out.
Season the chicken all over with salt and pepper.
Heat a good drizzle of the oil in a large frying pan and brown really well over a high heat until golden – this should take about 2–3 minutes. Remove from the pan and set aside.
Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and courgettes for 8 minutes until the onion is just softened and the courgette has started to brown.
Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
Add the green beans and lemon zest, partially cover and cook for 2 minutes more until the beans are just tender.
Remove the lid and stir in a squeeze of lemon juice.
Plate up and serve.

Notes

Step into summer with this veggie-packed, light chicken casserole.

Calories: 377kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 377kcal

Tomato & Vegetable Braised Chicken

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 2 skinless chicken breasts butterflied
▢ 1 tbsp olive oil
▢ ½ red onion
▢ 1 clove garlic
▢ 2 sprigs fresh thyme
▢ 1½ courgette small
▢ 100 g new potatoes
▢ 200 g tinned chopped tomatoes
▢ 125 ml chicken stock
▢ 160 g green beans
▢ ½ lemon zest plus a squeeze of juice

Equipment

Chopping board

Chopping knife

Large frying pan with lid

Tongs

Microplane

Measuring jug

Instructions

Peel and cut the red onion into thin wedges. Peel and bash the garlic with the side of a knife.
Cut the courgettes into batons, remove the stems from the green beans, and thinly slice the new potatoes.
To butterfly the chicken breasts, slice into one side of the breast without cutting all the way through, and open the breast out.
Season the chicken all over with salt and pepper.
Heat a good drizzle of the oil in a large frying pan and brown really well over a high heat until golden – this should take about 2–3 minutes. Remove from the pan and set aside.
Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and courgettes for 8 minutes until the onion is just softened and the courgette has started to brown.
Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
Add the green beans and lemon zest, partially cover and cook for 2 minutes more until the beans are just tender.
Remove the lid and stir in a squeeze of lemon juice.
Plate up and serve.

Notes

Step into summer with this veggie-packed, light chicken casserole.

Calories: 377kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 377kcal

Tomato & Vegetable Braised Chicken

Servings 6

Total Time 30 minutes mins

Ingredients

▢ 6 skinless chicken breasts butterflied
▢ 3 tbsp olive oil
▢ 1½ red onion
▢ 3 cloves garlic
▢ 6 sprigs fresh thyme
▢ 4½ courgette small
▢ 300 g new potatoes
▢ 600 g tinned chopped tomatoes
▢ 375 ml chicken stock
▢ 480 g green beans
▢ 1½ lemon zest plus a squeeze of juice

Equipment

Chopping board

Chopping knife

Large frying pan with lid

Tongs

Microplane

Measuring jug

Instructions

Peel and cut the red onions into thin wedges. Peel and bash the garlic with the side of a knife.
Cut the courgettes into batons, remove the stems from the green beans, and thinly slice the new potatoes.
To butterfly the chicken breasts, slice into one side of the breast without cutting all the way through, and open the breast out.
Season the chicken all over with salt and pepper.
Heat a good drizzle of the oil in a large frying pan and brown really well over a high heat until golden – this should take about 2–3 minutes. Remove from the pan and set aside.
Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and courgettes for 8 minutes until the onion is just softened and the courgette has started to brown.
Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
Add the green beans and lemon zest, partially cover and cook for 2 minutes more until the beans are just tender.
Remove the lid and stir in a squeeze of lemon juice.
Plate up and serve.

Notes

Step into summer with this veggie-packed, light chicken casserole.

You may have to cook this recipe in batches if you don't have a big enough pan.

Calories: 377kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 377kcal

Tomato & Vegetable Braised Chicken

Servings 8

Total Time 30 minutes mins

Ingredients

▢ 8 skinless chicken breasts butterflied
▢ 4 tbsp olive oil
▢ 2 red onion
▢ 4 cloves garlic
▢ 8 sprigs fresh thyme
▢ 6 courgette small
▢ 400 g new potatoes
▢ 800 g tinned chopped tomatoes
▢ 500 ml chicken stock
▢ 640 g green beans
▢ 2 lemon zest plus a squeeze of juice

Equipment

Chopping board

Chopping knife

Large frying pan with lid

Tongs

Microplane

Measuring jug

Instructions

Peel and cut the red onion into thin wedges. Peel and bash the garlic with the side of a knife.
Cut the courgettes into batons, remove the stems from the green beans, and thinly slice the new potatoes.
To butterfly the chicken breasts, slice into one side of the breast without cutting all the way through, and open the breast out.
Season the chicken all over with salt and pepper.
Heat a good drizzle of the oil in a large frying pan and brown really well over a high heat until golden – this should take about 2–3 minutes. Remove from the pan and set aside.
Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and courgettes for 8 minutes until the onion is just softened and the courgette has started to brown.
Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
Add the green beans and lemon zest, partially cover and cook for 2 minutes more until the beans are just tender.
Remove the lid and stir in a squeeze of lemon juice.
Plate up and serve.

Notes

Step into summer with this veggie-packed, light chicken casserole.

You may have to cook this recipe in batches if you don't have a big enough pan.

Calories: 377kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 377kcal

Halloumi Burgers with Shaved Vegetable Slaw

Servings 4

Total Time 40 minutes mins

Ingredients

▢ 2 tbsp rapeseed oil
▢ 4 large flat mushrooms
▢ 4 sprigs fresh thyme leaves picked
▢ 2 cloves garlic
▢ 3 tbsp butter softened
▢ 200 g halloumi

For the shaved vegetable slaw:

▢ ½ head white cabbage
▢ 1 head fennel
▢ 1 good handful fresh dill
▢ 2 tbsp extra virgin olive oil
▢ ½ lemon juice
▢ sea salt
▢ ground black pepper

To serve:

▢ 4 brioche buns
▢ caramelised onion relish
▢ 1 avocado sliced
▢ mixed sprouts
▢ rocket leaves

Equipment

Chopping board

Chopping knife

Mandoline

Small whisk

Baking tray

Frying pan

Tongs

Instructions

Make the slaw. Use a mandolin to thinly shave the cabbage and fennel.
Roughly chop the dill. Finely chop the garlic and set aside.
In a bowl, whisk together the olive oil and lemon juice with salt and pepper. Toss together with the cabbage and fennel and dill and set aside.
In a small bowl, mix together the butter, garlic and thyme until smooth.
Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
Meanwhile, toast the burger buns.
Slice the avocado. Cut the halloumi into slices.
Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep warm and set aside.
Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado. Top with burger bun tops and serve.

Notes

A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.

Calories: 514kcal

Keyword: April Recipe, Serves 4

Nutrition

Calories: 514kcal

Halloumi Burgers with Shaved Vegetable Slaw

Servings 2

Total Time 40 minutes mins

Ingredients

▢ 1 tbsp rapeseed oil
▢ 2 large flat mushrooms
▢ 2 sprigs fresh thyme leaves picked
▢ 1 clove garlic
▢ 1½ tbsp butter softened
▢ 100 g halloumi

For the shaved vegetable slaw:

▢ ¼ head white cabbage
▢ ½ head fennel
▢ ½ good handful fresh dill
▢ 1 tbsp extra virgin olive oil
▢ ½ lemon juice
▢ sea salt
▢ ground black pepper

To serve:

▢ 2 brioche buns
▢ caramelised onion relish
▢ ½ avocado sliced
▢ mixed sprouts
▢ rocket leaves

Equipment

Chopping board

Chopping knife

Mandoline

Small whisk

Baking tray

Frying pan

Tongs

Instructions

Make the slaw. Use a mandolin to thinly shave the cabbage and fennel.
Roughly chop the dill. Finely chop the garlic and set aside.
In a bowl, whisk together the olive oil and lemon juice with salt and pepper. Toss together with the cabbage and fennel and dill and set aside.
In a small bowl, mix together the butter, garlic and thyme until smooth.
Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
Meanwhile, toast the burger buns.
Slice the avocado. Cut the halloumi into slices.
Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep warm and set aside.
Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado. Top with burger bun tops and serve.

Notes

A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.

Calories: 514kcal

Keyword: April Recipe, Serves 2

Nutrition

Calories: 514kcal

Halloumi Burgers with Shaved Vegetable Slaw

Servings 6

Total Time 40 minutes mins

Ingredients

▢ 3 tbsp rapeseed oil
▢ 6 large flat mushrooms
▢ 6 sprigs fresh thyme leaves picked
▢ 3 cloves garlic
▢ 4½ tbsp butter softened
▢ 300 g halloumi

For the shaved vegetable slaw:

▢ 1 head white cabbage
▢ 1½ head fennel
▢ 1 good handful fresh dill
▢ 3 tbsp extra virgin olive oil
▢ 1 lemon juice
▢ sea salt
▢ ground black pepper

To serve:

▢ 6 brioche buns
▢ caramelised onion relish
▢ 1½ avocado sliced
▢ mixed sprouts
▢ rocket leaves

Equipment

Chopping board

Chopping knife

Mandoline

Small whisk

Baking tray

Frying pan

Tongs

Instructions

Make the slaw. Use a mandolin to thinly shave the cabbage and fennel.
Roughly chop the dill. Finely chop the garlic and set aside.
In a bowl, whisk together the olive oil and lemon juice with salt and pepper. Toss together with the cabbage and fennel and dill and set aside.
In a small bowl, mix together the butter, garlic and thyme until smooth.
Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
Meanwhile, toast the burger buns.
Slice the avocado. Cut the halloumi into slices.
Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep warm and set aside.
Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado. Top with burger bun tops and serve.

Notes

A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.

Calories: 514kcal

Keyword: April Recipe, Serves 6

Nutrition

Calories: 514kcal

Halloumi Burgers with Shaved Vegetable Slaw

Servings 8

Total Time 40 minutes mins

Ingredients

▢ 4 tbsp rapeseed oil
▢ 8 large flat mushrooms
▢ 8 sprigs fresh thyme leaves picked
▢ 4 cloves garlic
▢ 6 tbsp butter softened
▢ 400 g halloumi

For the shaved vegetable slaw:

▢ 1 head white cabbage
▢ 2 head fennel
▢ 2 good handful fresh dill
▢ 4 tbsp extra virgin olive oil
▢ 1 lemon juice
▢ sea salt
▢ ground black pepper

To serve:

▢ 8 brioche buns
▢ caramelised onion relish
▢ 2 avocado sliced
▢ mixed sprouts
▢ rocket leaves

Equipment

Chopping board

Chopping knife

Mandoline

Small whisk

Baking tray

Frying pan

Tongs

Instructions

Make the slaw. Use a mandolin to thinly shave the cabbage and fennel.
Roughly chop the dill. Finely chop the garlic and set aside.
In a bowl, whisk together the olive oil and lemon juice with salt and pepper. Toss together with the cabbage and fennel and dill and set aside.
In a small bowl, mix together the butter, garlic and thyme until smooth.
Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
Meanwhile, toast the burger buns.
Slice the avocado. Cut the halloumi into slices.
Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep warm and set aside.
Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado. Top with burger bun tops and serve.

Notes

A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.

Calories: 514kcal

Keyword: April Recipe, Serves 8

Nutrition

Calories: 514kcal