Dinner Archives - Page 6 of 12

0001 MS 0043 Prawn Coconut Lime Stir fry WS A CO 250

Prawn, Chilli & Lime Stir-fry

Servings 4

Total Time 20 minutes mins

Ingredients

▢ 2 tbsp sesame oil or olive oil
▢ 300 g Raw king prawns
▢ 2 shallot
▢ 1 red chilli
▢ 1 thumb sized piece fresh ginger
▢ 2 cloves garlic
▢ 175 g mangetout
▢ 175 g tenderstem broccoli
▢ ½ tsp fine salt
▢ 1 tsp caster sugar
▢ 1 tbsp fish sauce
▢ 1 handful Thai basil or Mediterranean basil
▢ 1 Lime

To serve:

▢ 200 g flat rice noodles
▢ 1 lime to serve

Equipment

Saucepan

Zester

Wok

Metal spoon

Chopping board

Buy

Knife

Colander

Tongs

Instructions

Add the flat rice noodles to a pot of boiling water. Cook for 4 minutes. Drain and then rinse in cold water to stop them cooking further.
Now to do the veg prep. Peel and slice the shallots. Deseed and finely chop the red chilli. Peel and grate the ginger. Peel and finely chop the garlic.
Slice the mangetout in half. Trim the tenderstem broccoli into 3’s.
Heat the sesame oil in a large saucepan or wok over a high heat. Add the raw king prawns and cook until pink, about 5 minutes. Remove from the pan and set aside.
Return the pan to a high heat and add a splash more sesame oil. Add the shallots and fry for a minute before adding the chilli, ginger, garlic. Fry until all is aromatic and soft and add the vegetables.
Stir fry for 4-5 minutes until the vegetables have softened. Stir through the salt, caster sugar, fish sauce and lime juice and zest. Gently warm everything through and return the prawns to the pan along with a handful of torn basil. Stir to combine.
Warm the noodles by pouring a hot kettle of water over them and add to the pan with the stir fry prawns, tossing to combine. Serve with an extra squeeze of fresh lime.

Notes

This is one of those dishes where preparation is everything. Get all the ingredients chopped and ready to go before you start cooking. It’s done in a flash and to get that perfect balance of flavour you don’t want anything overcooking, particularly the garlic.

Calories: 312kcal

Keyword: Serves 4

Nutrition

Calories: 312kcal

Prawn, Chilli & Lime Stir-fry

Servings 2

Total Time 20 minutes mins

Ingredients

▢ 1 tbsp sesame oil or olive oil
▢ 150 g Raw king prawns
▢ 1 shallot
▢ ½ red chilli
▢ ½ thumb sized piece fresh ginger
▢ 1 cloves garlic
▢ 90 g mangetout
▢ 90 g tenderstem broccoli
▢ 1 pinch fine salt
▢ ½ tsp caster sugar
▢ ½ tbsp fish sauce
▢ 1 handful Thai basil or Mediterranean basil
▢ ½ lime

To serve:

▢ 100 g flat rice noodles
▢ ½ lime to serve

Equipment

Saucepan

Zester

Wok

Metal spoon

Chopping board

Buy

Knife

Colander

Tongs

Instructions

Add the flat rice noodles to a pot of boiling water. Cook for 4 minutes. Drain and then rinse in cold water to stop them cooking further.
Now to do the veg prep. Peel and slice the shallot. Deseed and finely chop the red chilli. Peel and grate the ginger. Peel and finely chop the garlic.
Slice the mangetout in half. Trim the tenderstem broccoli into 3’s.
Heat the sesame oil in a large saucepan or wok over a high heat. Add the raw king prawns and cook until pink, about 5 minutes. Remove from the pan and set aside.
Return the pan to a high heat and add a splash more sesame oil. Add the shallot and fry for a minute before adding the chilli, ginger, garlic. Fry until all is aromatic and soft and add the vegetables.
Stir fry for 4-5 minutes until the vegetables have softened. Stir through the salt, caster sugar, fish sauce and lime juice and zest. Gently warm everything through and return the prawns to the pan along with a handful of torn basil. Stir to combine.
Warm the noodles by pouring a hot kettle of water over them and add to the pan with the stir fry prawns, tossing to combine. Serve with an extra squeeze of fresh lime.

Notes

Calories: 312kcal

Keyword: Serves 2

Nutrition

Calories: 312kcal

Saltimbocca Prosciutto with Summer Roasted Vegetables

Servings 4

Total Time 35 minutes mins

Ingredients

Saltimbocca:

▢ 8 slices prosciutto
▢ 12 sage leaves
▢ 10 g butter
▢ 1-2 tbsp olive oil
▢ 4 chicken breast
▢ 4 tbsp plain flour
▢ 2 lemon
▢ 125 ml white wine

Roast summer veggies:

▢ 2 courgette
▢ 4 tomato
▢ 1 aubergine small
▢ 6 cloves garlic
▢ 2 red pepper
▢ 1 small handful fresh thyme
▢ 2 tbsp olive oil
▢ 200 g giant cous cous (also known as mograbia)

To serve:

▢ 1 small handful fresh parsley

Equipment

Roasting tin

Saucepan

Sieve

Frying pan

Tongs

Silicone spatula

Measuring jug

Chopping board

Chopping knife

Instructions

Heat the oven to 190C, fan 170C, gas mark 5. First prepare your veg for roasting. Slice the courgettes into 1-2 cm rounds. Slice the tomatoes. Slice and chop the aubergine into 2 cm squares. Bash the cloves of garlic and cut the red peppers into 2 cm squares.
Empty the roast vegetables into a large roasting tin coat with olive oil, salt and pepper. Scatter over the thyme leaves and toss until all are coated. Put in the middle shelf of the oven and roast for 30-35 minutes, turning half-way through.
Meanwhile, bring a large pan of salted water to the boil and add the giant cous cous. Simmer until tender, about 6-8 minutes.
Drain and transfer to a bowl. Season well and stir through a little olive oil to prevent sticking.
Next prepare the saltimbocca. In a bowl add the flour and season well with salt and pepper.
Put a couple of sage leaves on top of the chicken breasts and wrap each one with 2 slices of prosciutto.
Dust the wrapped chicken lightly with the seasoned flour.
Heat a knob of butter and 1-2 tbsp olive oil in a large, ovenproof frying pan over a medium heat. Add the chicken and cook for 4-5 minutes on each side until golden.
Squeeze over the juice of the lemons and add the white wine. Increase the heat and allow the liquid to reduce by half. Place an additional sage leaf on each chicken breast, remove from the heat and transfer to the oven for 15 minutes or until the chicken is cooked through.
Remove from the oven and allow the meat to rest for 10 minutes. Meanwhile, roughly chop the flat leaf parsley.
Remove the roasted vegetables from the oven and stir through the giant cous cous. Transfer to a serving dish, scatter with fresh parsley and serve alongside the Saltimbocca and any juices that are left in the roasting dish.

Notes

This one comes together really quickly. Once you get the veg in the oven you have lots of time to get the chicken cooked and ready to serve. Feel free to swap out the giant cous cous with bulgar wheat or other grains that you have handy.

Calories: 706kcal

Keyword: Serves 4

Nutrition

Calories: 706kcal

Saltimbocca Prosciutto with Summer Roasted Vegetables

Servings 2

Total Time 35 minutes mins

Ingredients

Saltimbocca:

▢ 4 slices prosciutto
▢ 6 sage leaves
▢ 5 g butter
▢ 1 tbsp olive oil
▢ 2 chicken breast
▢ 2 tbsp plain flour
▢ 1 lemon
▢ 60 ml white wine

Roast summer veggies:

▢ 1 courgette
▢ 2 tomato
▢ ½ aubergine small
▢ 3 cloves garlic
▢ 1 red pepper
▢ 1 small handful fresh thyme
▢ 1 tbsp olive oil
▢ 100 g giant cous cous (also known as mograbia)

To serve:

▢ 1 small handful fresh parsley

Equipment

Roasting tin

Saucepan

Sieve

Frying pan

Tongs

Silicone spatula

Measuring jug

Chopping board

Chopping knife

Instructions

Heat the oven to 190C, fan 170C, gas mark 5. First prepare your veg for roasting. Slice the courgette into 1-2 cm rounds. Slice the tomatoes. Slice and chop the aubergine into 2 cm squares. Bash the cloves of garlic and cut the red peppers into 2 cm squares.
Empty the roast vegetables into a large roasting tin coat with olive oil, salt and pepper. Scatter over the thyme leaves and toss until all are coated. Put in the middle shelf of the oven and roast for 30-35 minutes, turning half-way through.
Meanwhile, bring a large pan of salted water to the boil and add the giant cous cous. Simmer until tender, about 6-8 minutes.
Drain and transfer to a bowl. Season well and stir through a little olive oil to prevent sticking.
Next prepare the saltimbocca. In a bowl add the flour and season well with salt and pepper.
Put a couple of sage leaves on top of the chicken breasts and wrap each one with 2 slices of prosciutto.
Dust the wrapped chicken lightly with the seasoned flour.
Heat a knob of butter and 1-2 tbsp olive oil in a large, ovenproof frying pan over a medium heat. Add the chicken and cook for 4-5 minutes on each side until golden.
Squeeze over the juice of the lemon and add the white wine. Increase the heat and allow the liquid to reduce by half. Place an additional sage leaf on each chicken breast, remove from the heat and transfer to the oven for 15 minutes or until the chicken is cooked through.
Remove from the oven and allow the meat to rest for 10 minutes. Meanwhile, roughly chop the flat leaf parsley.
Remove the roasted vegetables from the oven and stir through the giant cous cous. Transfer to a serving dish, scatter with fresh parsley and serve alongside the Saltimbocca and any juices that are left in the roasting dish.

Notes

Calories: 706kcal

Keyword: Serves 2

Nutrition

Calories: 706kcal

Garlic & Thyme Butter Roast Chicken with Pan Sauce

Servings 4

Total Time 1 hour hr 15 minutes mins

Ingredients

▢ 10 cloves garlic
▢ 2 onion large
▢ 4 sprigs fresh thyme
▢ 100 g butter softened
▢ 1.6 kg whole free-range chicken
▢ sea salt
▢ ground black pepper

For the gravy:

▢ 20 g plain flour
▢ 125 ml white wine
▢ 250 ml chicken stock

For the potatoes:

▢ 1.5 kg potatoes floury
▢ 5 tbsp rapeseed oil
▢ sea salt
▢ ground black pepper

For the carrots and peas:

▢ 6 carrot large
▢ 100 ml water
▢ 50 g butter
▢ 2 tsp sugar
▢ 200 g frozen peas defrosted
▢ 1 small handful flat leaf parsley
▢ sea salt
▢ ground black pepper

Equipment

Large pot

Drainer

Large Pestle & Mortar

Roasting tin

Oven dish

Casserole dish

Large Plate

Whisk

Measuring jug

Measuring spoon

Chopping board

Buy

Knife

Peeler

Metal spatula

Wooden spoon

Tongs

Spatula

Instructions

Preheat the oven to 200°C/fan 180c. Peel and quarter the floury potatoes.
Put the potatoes in a pan of cold salted water and bring to the boil and simmer for 5 minutes. Drain then return to the pan over a low heat and toss to fluff up and dry the spuds.
Peel the garlic cloves.
Add the garlic, thyme sprigs and a generous pinch of sea salt to a large pestle and mortar. Bash to a smooth paste before adding the room-temperature butter and gently mash to combine.
Take your 1.6kg free range chicken and ease the skin away from the flesh using your fingers. Push most of the butter under the skin and spread the rest on top to coat.
Roughly chop 2 large onions and place in a roasting tin alongside the chicken.
Tip the par boiled potatoes into a large roasting tin and drizzle with the 5 tbsp rapeseed oil and toss together with plenty of salt and pepper. Put in the bottom half of the oven and put the chicken above. Toss the potatoes every so often as they cook.
Roast the chicken for approximately 50 minutes to an hour until fully cooked, golden and the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove from the oven onto a warm plate to rest and turn up the oven temperature to 220C/fan 200 and roast the potatoes for a further 15 minutes. Whilst the chicken and spuds cook, prep the carrots by peeling and cutting into 2cm diagonal slices. Chop a small handful of parsley.
Add the carrots, 25g butter, the water and the sugar to a heavy based pan along with seasoning.
Cover and simmer for 10-12 minutes until the carrots are tender. They should be coated in a lovely buttery sauce.
Add the remaining 25g butter, the defrosted peas and and parsley, toss together until the peas are warm.
Whilst the chicken rests, make the gravy. Squeeze the juice from the onions and remove. Tip the pan so the juices run to one end and put the plain flour in one of the top corners, then gradually whisk in the juices a little at a time until smooth. Put over a medium heat and bubble for 2-3 minutes to cook the flour.
Then add the white wine and bubble for a minute more. Add the chicken stock and bring to the boil. Season to taste and simmer until slightly thickened.
Serve with the chicken, spuds and sticky carrots.

Notes

Make sure you have floury potatoes, this will help with getting lots of those crispy edges everyone loves in a good roast potato.

Calories: 817kcal

Keyword: Serves 4

Nutrition

Calories: 817kcal

Oven Roasted Salmon Fillets with Roast Tomatoes

Servings 4

Total Time 40 minutes mins

Ingredients

▢ 1 bulb garlic
▢ 500 g new potatoes
▢ 5 tbsp olive oil
▢ 500 g tomato ripe, mixed sizes
▢ 75 g green olives optional
▢ 6 sprigs fresh thyme leaves stripped
▢ 2 lemon
▢ 4 salmon fillets or sea trout
▢ olive oil

To serve:

▢ 1 small handful fresh mint roughly chopped
▢ rocket leaves or peppery salad leaves

Equipment

Roasting tin

Chopping board

Buy

Knife

Instructions

Preheat the oven to 220°C, 200°C fan, gas mark 8. Halve the bulb of garlic. Empty the new potatoes onto a roasting tray along with the garlic, and drizzle with olive oil. Toss to combine. Season with salt and pepper and roast for 15 minutes.
Cut any larger tomatoes in half.
Remove the roasting tray from the oven and nestle the tomatoes amongst the potatoes. Scatter with the green olives and the thyme leaves. Drizzle with olive oil and the juice of the lemons to coat. Season well. Slide onto the top shelf and roast for 10 minutes.
Score the skin of the salmon fillets with a sharp knife.
Place the fillets on the roasting tray, resting on the vegetables. Drizzle generously with olive oil, and season with salt and pepper on both sides. Return to the oven for 10 minutes with the skin side up until the skin is crisp. Set aside for 5 minutes before serving to allow the fish to continue cooking.
While the fish is resting, roughly chop the mint.
Scatter the fish with fresh mint and serve with a fresh green salad.

Notes

A one-tray bake that is full of flavour. For this one, make sure you use in-season Irish fish, if at all possible. It’s also great for using up the last of the tomatoes that are rolling around your veg bowl.

*Calorie info: excludes olives as optional.

Calories: 503kcal

Keyword: Serves 4

Nutrition

Calories: 503kcal

Oven Roasted Salmon Fillets with Roast Tomatoes

Servings 2

Total Time 40 minutes mins

Ingredients

▢ ½ bulb garlic
▢ 250 g new potatoes
▢ 3 tbsp olive oil
▢ 250 g tomato ripe, mixed sizes
▢ 35 g green olives optional
▢ 3 sprigs fresh thyme leaves stripped
▢ 1 lemon
▢ 2 salmon fillets or sea trout
▢ olive oil

To serve:

▢ 1 small handful fresh mint roughly chopped
▢ rocket leaves or peppery salad leaves

Equipment

Roasting tin

Chopping board

Buy

Knife

Instructions

Preheat the oven to 220°C, 200°C fan, gas mark 8. Halve the bulb of garlic. Empty the new potatoes onto a roasting tray along with the garlic, and drizzle with olive oil. Toss to combine. Season with salt and pepper and roast for 15 minutes.
Cut any larger tomatoes in half.
Remove the roasting tray from the oven and nestle the tomatoes amongst the potatoes. Scatter with the green olives and the thyme leaves. Drizzle with olive oil and the juice of the lemon to coat. Season well. Slide onto the top shelf and roast for 10 minutes.
Score the skin of the salmon fillets with a sharp knife.
Place the fillets on the roasting tray, resting on the vegetables. Drizzle generously with olive oil, and season with salt and pepper on both sides. Return to the oven for 10 minutes with the skin side up until the skin is crisp. Set aside for 5 minutes before serving to allow the fish to continue cooking.
While the fish is resting, roughly chop the mint.
Scatter the fish with fresh mint and serve with a fresh green salad.

Notes

*Calorie info: excludes olives as optional.

Calories: 503kcal

Keyword: Serves 2

Nutrition

Calories: 503kcal

Oven Roasted Salmon Fillets with Roast Tomatoes

Servings 6

Total Time 40 minutes mins

Ingredients

▢ 1½ bulb garlic
▢ 750 g new potatoes
▢ 8 tbsp olive oil
▢ 750 g tomato ripe, mixed sizes
▢ 115 g green olives optional
▢ 9 sprigs fresh thyme leaves stripped
▢ 3 lemon
▢ 6 salmon fillets or sea trout
▢ olive oil

To serve:

▢ 2 small handful fresh mint roughly chopped
▢ rocket leaves or peppery salad leaves

Equipment

Roasting tin

Chopping board

Buy

Knife

Instructions

Preheat the oven to 220°C, 200°C fan, gas mark 8. Halve the bulb of garlic. Empty the new potatoes onto a roasting tray along with the garlic, and drizzle with olive oil. Toss to combine. Season with salt and pepper and roast for 15 minutes.
Cut any larger tomatoes in half.
Remove the roasting tray from the oven and nestle the tomatoes amongst the potatoes. Scatter with the green olives and the thyme leaves. Drizzle with olive oil and the juice of the lemons to coat. Season well. Slide onto the top shelf and roast for 10 minutes.
Score the skin of the salmon fillets with a sharp knife.
Place the fillets on the roasting tray, resting on the vegetables. Drizzle generously with olive oil, and season with salt and pepper on both sides. Return to the oven for 10 minutes with the skin side up until the skin is crisp. Set aside for 5 minutes before serving to allow the fish to continue cooking.
While the fish is resting, roughly chop the mint.
Scatter the fish with fresh mint and serve with a fresh green salad.

Notes

*Calorie info: excludes olives as optional.

Calories: 503kcal

Keyword: Serves 6

Nutrition

Calories: 503kcal

Oven Roasted Salmon Fillets with Roast Tomatoes

Servings 8

Total Time 40 minutes mins

Ingredients

▢ 2 bulb garlic
▢ 1000 g new potatoes
▢ 10 tbsp olive oil
▢ 1000 g tomato ripe, mixed sizes
▢ 150 g green olives optional
▢ 12 sprigs fresh thyme leaves stripped
▢ 4 lemon
▢ 8 salmon fillets or sea trout
▢ olive oil

To serve:

▢ 2 small handful fresh mint roughly chopped
▢ rocket leaves or peppery salad leaves

Equipment

Roasting tin

Chopping board

Buy

Knife

Instructions

Preheat the oven to 220°C, 200°C fan, gas mark 8. Halve the bulb of garlic. Empty the new potatoes onto a roasting tray along with the garlic, and drizzle with olive oil. Toss to combine. Season with salt and pepper and roast for 15 minutes.
Cut any larger tomatoes in half.
Remove the roasting tray from the oven and nestle the tomatoes amongst the potatoes. Scatter with the green olives and the thyme leaves. Drizzle with olive oil and the juice of the lemons to coat. Season well. Slide onto the top shelf and roast for 10 minutes.
Score the skin of the salmon fillets with a sharp knife.
Place the fillets on the roasting tray, resting on the vegetables. Drizzle generously with olive oil, and season with salt and pepper on both sides. Return to the oven for 10 minutes with the skin side up until the skin is crisp. Set aside for 5 minutes before serving to allow the fish to continue cooking.
While the fish is resting, roughly chop the mint.
Scatter the fish with fresh mint and serve with a fresh green salad.

Notes

*Calorie info: excludes olives as optional.

Calories: 503kcal

Keyword: Serves 8

Nutrition

Calories: 503kcal

Quick Meat Feast Pizza

Servings 2

Total Time 30 minutes mins

Ingredients

For the base:

▢ 300 g natural yoghurt
▢ 300 g strong white bread flour
▢ 1 tsp baking powder
▢ 1 tsp fine salt

For the topping:

▢ 200 ml tomato passata fresh
▢ 150 g mozzarella balls
▢ 60 g peperoni
▢ 60 g chorizo
▢ 1 good handful fresh basil torn

To serve

▢ 2 tbsp olive oil plus extra to drizzle
▢ 1 clove garlic crushed

Equipment

Mixing bowl

Wooden spoon

Buy

Rolling pin

Measuring spoons

Weighing scales

Zester

Chopping board

Buy

Knife

Baking tray

Instructions

Slice up the chorizo and set aside.
Mix the natural yogurt, strong white bread flour, baking powder and fine sea salt together in a mixing bowl with a wooden spoon until it comes together as a dough.
Lightly flour a clean work surface then knead the dough together briefly for a minute or so. This isn’t a traditional bread recipe, so you don’t want to knead too much to develop the gluten in the flour.
Preheat the oven to 200C, fan 180C. Lightly dust a work surface with a little plain flour. Roll the pastry into a round, roughly 25-28cm wide. Slide the pastry onto a floured, flat baking sheet.
Dollop over the tomato passata. Dot with mozzarella, pepperoni and chorizo and cook in the centre of the oven for 18-20 minutes.
Peel the garlic and grate into a bowl and stir into the olive oil.
Remove from the oven and finish with some torn basil, salt and a grind of black pepper.
Just before serving, drizzle a little more oil over the pizza, slice up and serve.

Notes

This is a quick fix pizza that needs no time for the dough to prove. Don’t overwork the dough when kneading. This will prevent the gluten from developing and help with the rise in the oven.

*Calorie info: includes olive oil and garlic

Calories: 574kcal

Keyword: Serves 2

Nutrition

Calories: 574kcal

Quick Meat Feast Pizza

Servings 4

Total Time 30 minutes mins

Ingredients

For the base:

▢ 600 g natural yoghurt
▢ 600 g strong white bread flour
▢ 2 tsp baking powder
▢ 2 tsp fine salt

For the topping:

▢ 400 ml tomato passata fresh
▢ 300 g mozzarella balls
▢ 120 g peperoni
▢ 120 g chorizo
▢ 2 good handful fresh basil torn

To serve

▢ 4 tbsp olive oil plus extra to drizzle
▢ 2 clove garlic crushed

Equipment

Mixing bowl

Wooden spoon

Buy

Rolling pin

Measuring spoons

Weighing scales

Zester

Chopping board

Buy

Knife

2 baking trays

Instructions

Slice up the chorizo and set aside.
Mix the natural yogurt, strong white bread flour, baking powder and fine sea salt together in a mixing bowl with a wooden spoon until it comes together as a dough. Divide the dough into two.
Lightly flour a clean work surface then knead each ball of dough briefly for a minute or so. This isn’t a traditional bread recipe, so you don’t want to knead too much to develop the gluten in the flour.
Preheat the oven to 200C, fan 180C. Lightly dust a work surface with a little plain flour. Roll the pastry into two rounds, each roughly 25-28cm wide. Slide the bases onto a floured, flat baking sheet.
Dollop the tomato passata over each base. Dot with mozzarella, pepperoni and chorizo and cook in the centre of the oven for 18-20 minutes.
Peel the garlic and grate into a bowl and stir into the olive oil.
Remove from the oven and finish with some torn basil, salt and a grind of black pepper.
Just before serving, drizzle a little more oil over the pizza, slice up and serve.

Notes

This is a quick fix pizza that needs no time for the dough to prove. Don’t overwork the dough when kneading. This will prevent the gluten from developing and help with the rise in the oven.

This recipe makes two pizzas.

*Calorie info: includes olive oil and garlic

Calories: 574kcal

Keyword: Serves 4

Nutrition

Calories: 574kcal

Shawarma Chicken

Servings 4

Total Time 1 hour hr

Ingredients

For the shawarma:

▢ 100 ml olive oil
▢ 1 lemon
▢ 3 cloves garlic crushed
▢ 2 tsp fine salt
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ ground black pepper
▢ ½ tsp ground turmeric
▢ ½ tsp ground cinnamon
▢ ½ tsp cayenne pepper
▢ 3 chicken breast

For the salad:

▢ 250 g colourful cherry tomatoes
▢ 1 small handful fresh parsley
▢ 1 baby gem lettuce
▢ 1 red onion
▢ 2 tbsp olive oil
▢ 1 tbsp white wine vinegar

To assemble:

▢ 4 flatbreads or pittas
▢ 1 tub hummus

Equipment

Mixing bowl

Roasting tray

Measuring jug

Measuring spoons

Chopping board

Buy

Knife

Zester

Tongs

Whisk

Instructions

First make the shawarma marinade. Peel the garlic and halve the lemon.
In a mixing bowl, mix together the olive oil and lemon juice, and grate in the garlic. Add the salt, ground cumin, ground coriander, black pepper, turmeric, ground cinnamon and cayenne.
Slice the chicken into thin pieces and add to the marinade. Stir to combine and allow to marinate in the fridge for as little as 30 minutes but as long as overnight.
Cook the chicken. Preheat the oven to 190C, fan 170C, gas mark 5. Transfer the chicken into a roasting tray and cook for 25-30 minutes until golden and cooked through.
While the chicken is cooking, make the salad. Halve the colourful cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.
In a large bowl, add the tomatoes and parsley, and tear the Baby Gem lettuce into smaller pieces. Add the red onion, and toss together with the rest of the olive oil and white wine vinegar.
To assemble the shawarma, spread some hummus inside the pitta and add salad and chicken, hot from the oven.

Notes

Middle Eastern feast that’s great with either chicken or lamb. Use chicken thighs for the best flavour.

Calories: 856kcal

Keyword: Serves 4

Nutrition

Calories: 856kcal

Shawarma Chicken

Servings 2

Total Time 1 hour hr

Ingredients

For the shawarma:

▢ 50 ml olive oil
▢ ½ lemon
▢ 2 cloves garlic crushed
▢ 1 tsp fine salt
▢ ½ tsp ground cumin
▢ ½ tsp ground coriander
▢ ground black pepper
▢ 1 pinch ground turmeric
▢ 1 pinch ground cinnamon
▢ 1 pinch cayenne pepper
▢ 2 chicken breast

For the salad:

▢ 125 g colourful cherry tomatoes
▢ 1 small handful fresh parsley
▢ ½ baby gem lettuce
▢ ½ red onion
▢ 1 tbsp olive oil
▢ ½ tbsp white wine vinegar

To assemble:

▢ 2 flatbreads or pittas
▢ ½ tub hummus

Equipment

Mixing bowl

Roasting tray

Measuring jug

Measuring spoons

Chopping board

Buy

Knife

Zester

Tongs

Whisk

Instructions

First make the shawarma marinade. Peel the garlic and halve the lemon.
In a mixing bowl, mix together the olive oil and lemon juice, and grate in the garlic. Add the salt, ground cumin, ground coriander, black pepper, turmeric, ground cinnamon and cayenne.
Slice the chicken into thin pieces and add to the marinade. Stir to combine and allow to marinate in the fridge for as little as 30 minutes but as long as overnight.
Cook the chicken. Preheat the oven to 190C, fan 170C, gas mark 5. Transfer the chicken into a roasting tray and cook for 25-30 minutes until golden and cooked through.
While the chicken is cooking, make the salad. Halve the colourful cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.
In a large bowl, add the tomatoes and parsley, and tear the Baby Gem lettuce into smaller pieces. Add the red onion, and toss together with the rest of the olive oil and white wine vinegar.
To assemble the shawarma, spread some hummus inside the pitta and add salad and chicken, hot from the oven.

Notes

Middle Eastern feast that’s great with either chicken or lamb. Use chicken thighs for the best flavour.

Calories: 856kcal

Keyword: Serves 2

Nutrition

Calories: 856kcal

Shawarma Chicken

Servings 6

Total Time 1 hour hr

Ingredients

For the shawarma:

▢ 150 ml olive oil
▢ 1½ lemon
▢ 5 cloves garlic crushed
▢ 3 tsp fine salt
▢ 1½ tsp ground cumin
▢ 1½ tsp ground coriander
▢ ground black pepper
▢ 1 tsp ground turmeric
▢ 1 pinch ground cinnamon
▢ 1 tsp cayenne pepper
▢ 5 chicken breast

For the salad:

▢ 375 g colourful cherry tomatoes
▢ 1½ small handful fresh parsley
▢ 1½ baby gem lettuce
▢ 1½ red onion
▢ 3 tbsp olive oil
▢ 1½ tbsp white wine vinegar

To assemble:

▢ 6 flatbreads or pittas
▢ 1½ tub hummus

Equipment

Mixing bowl

Roasting tray

Measuring jug

Measuring spoons

Chopping board

Buy

Knife

Zester

Tongs

Whisk

Instructions

First make the shawarma marinade. Peel the garlic and halve the lemon.
In a mixing bowl, mix together the olive oil and lemon juice, and grate in the garlic. Add the salt, ground cumin, ground coriander, black pepper, turmeric, ground cinnamon and cayenne.
Slice the chicken into thin pieces and add to the marinade. Stir to combine and allow to marinate in the fridge for as little as 30 minutes but as long as overnight.
Cook the chicken. Preheat the oven to 190C, fan 170C, gas mark 5. Transfer the chicken into a roasting tray and cook for 25-30 minutes until golden and cooked through.
While the chicken is cooking, make the salad. Halve the colourful cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.
In a large bowl, add the tomatoes and parsley, and tear the Baby Gem lettuce into smaller pieces. Add the red onion, and toss together with the rest of the olive oil and white wine vinegar.
To assemble the shawarma, spread some hummus inside the pitta and add salad and chicken, hot from the oven.

Notes

Middle Eastern feast that’s great with either chicken or lamb. Use chicken thighs for the best flavour.

Calories: 856kcal

Keyword: Serves 6

Nutrition

Calories: 856kcal

Shawarma Chicken

Servings 8

Total Time 1 hour hr

Ingredients

For the shawarma:

▢ 200 ml olive oil
▢ 2 lemon
▢ 6 cloves garlic crushed
▢ 4 tsp fine salt
▢ 2 tsp ground cumin
▢ 2 tsp ground coriander
▢ ground black pepper
▢ 1 tsp ground turmeric
▢ ½ tsp ground cinnamon
▢ 1 tsp cayenne pepper
▢ 6 chicken breast

For the salad:

▢ 500 g colourful cherry tomatoes
▢ 2 small handful fresh parsley
▢ 2 baby gem lettuce
▢ 2 red onion
▢ 4 tbsp olive oil
▢ 2 tbsp white wine vinegar

To assemble:

▢ 8 flatbreads or pittas
▢ 2 tub hummus

Equipment

Mixing bowl

Roasting tray

Measuring jug

Measuring spoons

Chopping board

Buy

Knife

Zester

Tongs

Whisk

Instructions

First make the shawarma marinade. Peel the garlic and halve the lemon.
In a mixing bowl, mix together the olive oil and the juice of the lemons, and grate in the garlic. Add the salt, ground cumin, ground coriander, black pepper, turmeric, ground cinnamon and cayenne.
Slice the chicken into thin pieces and add to the marinade. Stir to combine and allow to marinate in the fridge for as little as 30 minutes but as long as overnight.
Cook the chicken. Preheat the oven to 190C, fan 170C, gas mark 5. Transfer the chicken into a roasting tray and cook for 25-30 minutes until golden and cooked through.
While the chicken is cooking, make the salad. Halve the colourful cherry tomatoes, thinly slice the red onions, and roughly chop the parsley.
In a large bowl, add the tomatoes and parsley, and tear the Baby Gem lettuce into smaller pieces. Add the red onions, and toss together with the rest of the olive oil and white wine vinegar.
To assemble the shawarma, spread some hummus inside the pitta and add salad and chicken, hot from the oven.

Notes

Middle Eastern feast that’s great with either chicken or lamb. Use chicken thighs for the best flavour.

Calories: 856kcal

Keyword: Serves 8

Nutrition

Calories: 856kcal

Veggie Marmite & Cheddar Burgers

Servings 4

Total Time 45 minutes mins

Ingredients

▢ 800 g tinned kidney beans drained and rinsed well
▢ 1 tsp marmite or yeast extract
▢ 1 egg medium
▢ 1 tsp wholegrain mustard
▢ 1 tsp brown sugar
▢ 3 tbsp flat leaf parsley
▢ 75 g rolled porridge oats
▢ 75 g cheddar cheese
▢ 2 tbsp olive oil

To serve:

▢ 4 brioche buns
▢ 1 avocado stoned
▢ 2 tomato
▢ mayonnaise
▢ 4 slice cheddar cheese

Equipment

Food processor

Mixing bowl

Frying pan

Oven tray

Fish slice

Chopping board

Buy

Knife

Sieve

Grater

Measuring spoons

Silicone spatula

Instructions

Do some prep for your burgers. Roughly chop the flat leaf parsley and grate the cheddar cheese.
Tip the cans of drained and rinsed kidney beans into a food processor with the marmite, egg, wholegrain mustard and brown sugar and whiz to form a soft mixture.
Spoon this into a bowl and stir through the parsley, rolled oats and cheese. Leave the mixture to sit for 30 minutes in the fridge to soak up moisture and allow the flavours to develop. Meanwhile, preheat the oven to 200C, fan 180, gas mark 6.
The chilled burger mixture should be thick and pliable. Shape into thick patties, about the size of a digestive biscuit and drizzle the olive oil over the burgers. Rub the patties with the oil so that they are evenly covered.
Fry the burgers in a non stick pan, over a medium high heat for 2-3 minutes on each side, until they are crispy and golden on the outside.
Transfer the burger buns to an oven tray and cover each burger with a slice of cheese. Cook for 10-12 minutes until the cheese has melted and the burger is hot through.
While the burgers are in the oven, slice the avocado and tomato to top the burgers.
Toast the buns in the pan until golden.
Serve the burgers in brioche buns with a squeeze of mayonnaise, sliced tomatoes and sliced avocado

Notes

Make sure you give the mixture enough time in the fridge for the mixture to bind properly. You don’t want these falling apart in the pan. If the mixture looks too wet add another spoonful or two of oats for soakage.

*Calorie info: includes brioche buns but excludes mayo, avocado, tomatoes.

Calories: 681kcal

Keyword: Serves 4

Nutrition

Calories: 681kcal

Nam Jim Chicken Noodle Salad with Shaved Cabbage

Servings 4

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 5 cloves garlic
▢ 2 green chilli
▢ 2 red chilli reduce to 1 if you would prefer a slightly less spicy version
▢ 50 g fresh coriander
▢ 50 g fresh mint
▢ 60 ml fish sauce or alternatively use soy
▢ 1 tbsp brown sugar
▢ 4 lime
▢ 2 tbsp olive oil
▢ 4 free-range chicken leg skin on

For the salad:

▢ 130 g vermicelli noodles sometimes known as glass noodles
▢ ¼ head sweetheart cabbage
▢ 1 carrot
▢ 1 mango small
▢ 1 green chilli
▢ 6 spring onion
▢ 1 good handful fresh mint

Equipment

Food processor

Large bowl

Oven dish

Scissors

Chopping board

Chopping knife

Tongs

Julienne peeler

Spatula

Zester

Measuring jug

Measuring spoons

Instructions

To make the nam jim, peel the garlic, and roughly chop the green chillies and red chillies.
Roughly chop the coriander and mint leaves.
Process the cloves of garlic, red chillies, green chillies, coriander, mint, fish sauce, brown sugar, the zest and juice of the limes and olive oil in a food processor until smooth. Divide the nam jim sauce in half, keep half for the marinade and half for the dressing.
Put the chicken legs and half the nam jim in deep sided roasting tin. Toss to coat, season with salt and leave to marinate for at least 30 minutes but as long as overnight.
Preheat the oven to 190C, fan 170, gas mark 5. Transfer the marinated chicken to a roasting tin, skin side up. Roast for 30 minutes or until the chicken is cooked through and the skin has begun to turn golden. Meanwhile, begin making the salad, soak the vermicelli noodles in boiling water for 3-4 minutes. Drain and run under cool water until the noodles are separated.
Take scissors to your noodles at this point, cutting them into shorter length and making them a little more manageable to eat.
To make the salad, shred the sweetheart cabbage, chop the carrot into matchsticks or use a julienne peeler. Peel and chop the mango into matchsticks.
Deseed and finely chop the green chilli. Finely slice the spring onions and roughly chop a handful of mint.
Simply put all the ingredients in a large bowl and toss together. Pour over the reserved dressing and use a ‘lifting’ motion to make sure the whole salad is dressed.
Remove the chicken from the oven and serve alongside the noodle salad.

Notes

Test your chillis for strength before you start. Make it as hot as you like, but this has lots of fresh elements and it’s a shame to go too hot and not be able to taste anything. I like it hot, but that’s not for everyone.

Calories: 471kcal

Keyword: Serves 4

Nutrition

Calories: 471kcal

Nam Jim Chicken Noodle Salad with Shaved Cabbage

Servings 2

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 3 cloves garlic
▢ 1 green chilli
▢ 1 red chilli reduce to a half if you would prefer a slightly less spicy version
▢ 25 g fresh coriander
▢ 25 g fresh mint
▢ 30 ml fish sauce or alternatively use soy
▢ ½ tbsp brown sugar
▢ 2 lime
▢ 1 tbsp olive oil
▢ 2 free-range chicken leg skin on

For the salad:

▢ 65 g vermicelli noodles sometimes known as glass noodles
▢ ¼ head sweetheart cabbage
▢ ½ carrot
▢ ½ mango small
▢ ½ green chilli
▢ 3 spring onion
▢ 1 good handful fresh mint

Equipment

Food processor

Large bowl

Oven dish

Scissors

Chopping board

Chopping knife

Tongs

Julienne peeler

Spatula

Zester

Measuring jug

Measuring spoons

Instructions

To make the nam jim, peel the garlic, and roughly chop the green chillies and red chillies.
Roughly chop the coriander and mint leaves.
Process the cloves of garlic, red chillies, green chillies, coriander, mint, fish sauce, brown sugar, the zest and juice of the limes and olive oil in a food processor until smooth. Divide the nam jim sauce in half, keep half for the marinade and half for the dressing.
Put the chicken legs and half the nam jim in deep sided roasting tin. Toss to coat, season with salt and leave to marinate for at least 30 minutes but as long as overnight.
Preheat the oven to 190C, fan 170, gas mark 5. Transfer the marinated chicken to a roasting tin, skin side up. Roast for 30 minutes or until the chicken is cooked through and the skin has begun to turn golden. Meanwhile, begin making the salad, soak the vermicelli noodles in boiling water for 3-4 minutes. Drain and run under cool water until the noodles are separated.
Take scissors to your noodles at this point, cutting them into shorter length and making them a little more manageable to eat.
To make the salad, shred the sweetheart cabbage, chop the carrot into matchsticks or use a julienne peeler. Peel and chop the mango into matchsticks.
Deseed and finely chop the green chilli. Finely slice the spring onions and roughly chop a handful of mint.
Simply put all the ingredients in a large bowl and toss together. Pour over the reserved dressing and use a ‘lifting’ motion to make sure the whole salad is dressed.
Remove the chicken from the oven and serve alongside the noodle salad.

Notes

Calories: 471kcal

Keyword: Serves 2

Nutrition

Calories: 471kcal

Nam Jim Chicken Noodle Salad with Shaved Cabbage

Servings 6

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 8 cloves garlic
▢ 3 green chilli
▢ 3 red chilli reduce to one and a half if you would prefer a slightly less spicy version
▢ 75 g fresh coriander
▢ 75 g fresh mint
▢ 90 ml fish sauce or alternatively use soy
▢ 1½ tbsp brown sugar
▢ 6 lime
▢ 3 tbsp olive oil
▢ 6 free-range chicken leg skin on

For the salad:

▢ 195 g vermicelli noodles sometimes known as glass noodles
▢ ¾ head sweetheart cabbage
▢ 1½ carrot
▢ 1½ mango small
▢ 1½ green chilli
▢ 9 spring onion
▢ large handful fresh mint

Equipment

Food processor

Large bowl

Oven dish

Scissors

Chopping board

Chopping knife

Tongs

Julienne peeler

Spatula

Zester

Measuring jug

Measuring spoons

Instructions

To make the nam jim, peel the garlic, and roughly chop the green chillies and red chillies.
Roughly chop the coriander and mint leaves.
Process the cloves of garlic, red chillies, green chillies, coriander, mint, fish sauce, brown sugar, the zest and juice of the limes and olive oil in a food processor until smooth. Divide the nam jim sauce in half, keep half for the marinade and half for the dressing.
Put the chicken legs and half the nam jim in deep sided roasting tin. Toss to coat, season with salt and leave to marinate for at least 30 minutes but as long as overnight.
Preheat the oven to 190C, fan 170, gas mark 5. Transfer the marinated chicken to a roasting tin, skin side up. Roast for 30 minutes or until the chicken is cooked through and the skin has begun to turn golden. Meanwhile, begin making the salad, soak the vermicelli noodles in boiling water for 3-4 minutes. Drain and run under cool water until the noodles are separated.
Take scissors to your noodles at this point, cutting them into shorter length and making them a little more manageable to eat.
To make the salad, shred the sweetheart cabbage, chop the carrot into matchsticks or use a julienne peeler. Peel and chop the mango into matchsticks.
Deseed and finely chop the green chilli. Finely slice the spring onions and roughly chop a handful of mint.
Simply put all the ingredients in a large bowl and toss together. Pour over the reserved dressing and use a ‘lifting’ motion to make sure the whole salad is dressed.
Remove the chicken from the oven and serve alongside the noodle salad.

Notes

Calories: 471kcal

Keyword: Serves 6

Nutrition

Calories: 471kcal

Nam Jim Chicken Noodle Salad with Shaved Cabbage

Servings 8

Total Time 1 hour hr 10 minutes mins

Ingredients

▢ 10 cloves garlic
▢ 4 green chilli
▢ 4 red chilli reduce to 2 if you would prefer a slightly less spicy version
▢ 100 g fresh coriander
▢ 100 g fresh mint
▢ 120 ml fish sauce or alternatively use soy
▢ 2 tbsp brown sugar
▢ 2 lime
▢ 4 tbsp olive oil
▢ 8 free-range chicken leg skin on

For the salad:

▢ 260 g vermicelli noodles sometimes known as glass noodles
▢ ½ head sweetheart cabbage
▢ 2 carrot
▢ 2 mango small
▢ 2 green chilli
▢ 12 spring onion
▢ large handful fresh mint

Equipment

Food processor

Large bowl

Oven dish

Scissors

Chopping board

Chopping knife

Tongs

Julienne peeler

Spatula

Zester

Measuring jug

Measuring spoons

Instructions

To make the nam jim, peel the garlic, and roughly chop the green chillies and red chillies.
Roughly chop the coriander and mint leaves.
Process the cloves of garlic, red chillies, green chillies, coriander, mint, fish sauce, brown sugar, the zest and juice of the limes and olive oil in a food processor until smooth. Divide the nam jim sauce in half, keep half for the marinade and half for the dressing.
Put the chicken legs and half the nam jim in deep sided roasting tin. Toss to coat, season with salt and leave to marinate for at least 30 minutes but as long as overnight.
Preheat the oven to 190C, fan 170, gas mark 5. Transfer the marinated chicken to a roasting tin, skin side up. Roast for 30 minutes or until the chicken is cooked through and the skin has begun to turn golden. Meanwhile, begin making the salad, soak the vermicelli noodles in boiling water for 3-4 minutes. Drain and run under cool water until the noodles are separated.
Take scissors to your noodles at this point, cutting them into shorter length and making them a little more manageable to eat.
To make the salad, shred the sweetheart cabbage, chop the carrot into matchsticks or use a julienne peeler. Peel and chop the mango into matchsticks.
Deseed and finely chop the green chilli. Finely slice the spring onions and roughly chop a handful of mint.
Simply put all the ingredients in a large bowl and toss together. Pour over the reserved dressing and use a ‘lifting’ motion to make sure the whole salad is dressed.
Remove the chicken from the oven and serve alongside the noodle salad.

Notes

Calories: 471kcal

Keyword: Serves 8

Nutrition

Calories: 471kcal

Chicken Spinach Pasta

Servings 4

Total Time 30 minutes mins

Ingredients

▢ 300 g tagliatelle
▢ 1 tsp olive oil
▢ 15 g butter
▢ 400 g skinless chicken breasts
▢ 3 cloves garlic
▢ 50 g sun-dried tomatoes ready to use
▢ 150 g baby spinach
▢ 250 ml single cream
▢ sea salt generous pinch
▢ ground black pepper

Equipment

Casserole dish

Chopping board

Chopping knife

Saucepan

Colander

Tongs

Instructions

Finely chop the garlic. Slice the chicken breasts into thin strips.
Bring a pot of water to the boil for the pasta and add plenty of fine sea salt. Cook the tagliatelle in the boiling water according to the instructions on the packet or until al dente.
Heat the olive oil and butter in a casserole dish and, when foaming, fry the chicken for about 4–6 minutes or until cooked through and season with salt and pepper.
Add the garlic, sun-dried tomatoes, and baby spinach and fry until the spinach has wilted.
Add the single cream and bring to a steady simmer for 3–4 minutes.
Once the pasta is cooked drain and add to the sauce. Toss well and serve straightaway with freshly ground pepper.

Notes

I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his ‘Mamma’, Kerstin. She really knows how to feed a crowd and this recipe is absolutely delicious.

Calories: 520kcal

Keyword: Serves 4

Nutrition

Calories: 520kcal

Chicken Spinach Pasta

Servings 2

Total Time 30 minutes mins

Ingredients

▢ 150 g tagliatelle
▢ ½ tsp olive oil
▢ 7 g butter
▢ 200 g skinless chicken breasts
▢ 2 cloves garlic
▢ 25 g sun-dried tomatoes ready to use
▢ 75 g baby spinach
▢ 125 ml single cream
▢ sea salt generous pinch
▢ ground black pepper

Equipment

Casserole dish

Chopping board

Chopping knife

Saucepan

Colander

Tongs

Instructions

Finely chop the garlic. Slice the chicken breasts into thin strips.
Bring a pot of water to the boil for the pasta and add plenty of fine sea salt. Cook the tagliatelle in the boiling water according to the instructions on the packet or until al dente.
Heat the olive oil and butter in a casserole dish and, when foaming, fry the chicken for about 4–6 minutes or until cooked through and season with salt and pepper.
Add the garlic, sun-dried tomatoes, and baby spinach and fry until the spinach has wilted.
Add the single cream and bring to a steady simmer for 3–4 minutes.
Once the pasta is cooked drain and add to the sauce. Toss well and serve straightaway with freshly ground pepper.

Notes

Calories: 520kcal

Keyword: Serves 2

Nutrition

Calories: 520kcal

Portuguese Style Chicken & Chips with Veggie Slaw

Servings 4

Total Time 2 hours hrs 30 minutes mins

Ingredients

For the Peri Peri chicken:

▢ 1 red onion
▢ 4 cloves garlic
▢ 1 red chilli large
▢ ½ red pepper large
▢ 2 tomato ripe
▢ ½ tsp dried oregano
▢ 2 tsp sugar
▢ 1 tsp smoked paprika
▢ 2 tbsp red wine vinegar
▢ 1 lemon
▢ 75 ml olive oil
▢ 1.2 kg whole free-range chicken

For the slaw:

▢ 2 small carrots
▢ ½ red onion
▢ ½ head red cabbage
▢ ½ head white cabbage
▢ 2 tbsp fresh coriander
▢ 4 tbsp mayonnaise
▢ 100 ml natural yoghurt

For the potato wedges:

▢ 750 g potatoes scrubbed clean
▢ 3-4 tbsp sunflower oil

Equipment

Food processor

Chopping board

Buy

Knife

Kitchen scissors

Colander

Baking tray

Oven dish

Metal spatula

Saucepan

Tongs

Peeler

Grater

Measuring jug

Measuring spoon

Buy

Pastry brush

Instructions

Make the peri peri sauce: peel and roughly chop the red onion. Peel the garlic cloves. Roughly chop the red chilli. Deseed the red pepper and roughly chop. Roughly chop the ripe tomatoes. Cut the lemon in half.
Tip all the veg for the sauce into a food processor along with the dried oregano, granulated sugar, smoked paprika, red wine vinegar, the lemon juice and olive oil and blitz.
Tackle the chicken. Set the bird breast side down on a board. Using kitchen scissors cut down one side of the backbone, cutting through the rib bones as you go. Cut down the other side of the backbone to remove it. Turn the chicken over to have the breast facing you and using the heel of your hand press down on the breastbone of the bird to flatten. Trim off any fatty flaps of skin around the tail.
Put the chicken in the roasting tin and turn it in about half the sauce, to cover both sides. Marinate for as little as an hour but preferably overnight.
Meanwhile, heat the oven to 200C, fan 180C, gas mark 6 and prepare the potato wedges. Put a large pan of salted water onto boil. Scrub 750g potatoes clean and cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes. Transfer to a roasting tray and drizzle with 3-4 tbsp sunflower oil, toss to evenly coat the potatoes. Season well and roast in the preheated oven for 35-40 minutes or until beginning to turn golden brown. Turn halfway through to prevent them sticking to the bottom of the tin. Place the chicken in a roasting tin. Pour over any excess marinade. Roast the chicken for 35-40 minutes by which time the juices should run clear and the skin should be crispy.
To make the slaw: Peel and grate 2 small carrots, finely slice ½ red onion, finely slice 200g red cabbage, finely slice 200g white cabbage and chop 2 tbsp coriander.
Simply toss all the veg for the slaw together in a large bowl with 4 tbsp mayonnaise and 100ml natural yogurt until evenly distributed. Season to taste.
Remove the chicken from the oven and allow to rest on a chopping board before cutting into portions. Serve alongside the slaw, wedges and the remaining peri peri sauce.

Notes

Time for a fakeaway with real flavour. This is a crave worthy dinner that can be made easily with zero fuss. If spatchcocking the chicken is outside of your comfort zone ask your butcher to do it.

Calories: 989kcal

Keyword: Serves 4

Nutrition

Calories: 989kcal

Pan Fry Steak with Chips and Pepper Sauce

Servings 4

Total Time 40 minutes mins

Ingredients

▢ 1 tbsp olive oil
▢ 880 g sirloin steak

For the chips

▢ 800 g Maris piper potatoes
▢ 600 ml vegetable oil
▢ 1 tsp sea salt

For the peppercorn sauce

▢ 50 g butter
▢ 2 shallot
▢ 2 tsp black peppercorns
▢ 2 tbsp green peppercorns
▢ 125 ml red wine
▢ 75 ml brandy
▢ 75 ml double cream
▢ 100 ml hot water

Equipment

Baking tray

Vegetable peeler

Skimmer

Chopping board

Cutting knife

Saucepan

Frying pan

Mixing bowl

Thermometer

Pestle and mortar

Wooden spoon

Tongs

Measuring jug

Instructions

Remove the steak from the fridge and allow it to come to room temperature. Peel the Maris piper potatoes and cut into 1cm chips.
Pour the vegetable oil into a large, heavy bottomed saucepan - it should be deep enough to cover the chips – and heat on high. If you own a thermometer bring the temperature of the oil to about 135C, if you don’t own one, add a raw chip or cube of bread to the oil. As it starts to float and fry, the temperature should be perfect.
Use a large metal spoon or spider to gently lower a batch of chips into the pan and fry for about 5 minutes until they have a light crust – they don’t want to be brown yet. Drain on kitchen paper and set aside until completely cold.
Next, make the peppercorn sauce. Finely chop the shallots.
Using a pestle and mortar lightly crush the black peppercorns and the green peppercorns.
Melt the butter in a saucepan and add the shallots, stir to coat and cook over a medium heat for 5 minutes until soft and translucent.
Add the peppercorns and cook for another couple of minutes to toast slightly. Pour in the brandy and red wine, then reduce by half. Stir through the hot water and cook at a steady simmer for 5 minutes.
Finally, turn the heat down to low and stir in the cream. Don’t allow the mixture to boil and cook to thicken slightly. Taste and adjust the seasoning.
Heat a frying pan or griddle over a high heat. Rub the steak with olive oil and season generously on one side.
Once the pan is really hot, add the steak seasoned side down. Season the other side as it cooks. For a rare steak, cook for roughly 2½-3 minutes on each side, moving the steak only to turn it over. Remove from the pan and allow the steak to rest on a board for 5-8 minutes.
Once the steak is resting, fry the chips for a second time. Again, bring the oil up to temperature and check the heat with a chip, piece of bread or thermometer. It needs to be hot, about 145C. Cook the chips in two batches, if needed, so as not to decrease the temperature of the oil. Lower the once-cooked chips into the oil using a metal spoon or spider and fry for approximately 5 minutes.
Remove the chips from the fryer and empty into a bowl, lined with kitchen paper. Shake around a little before removing the paper and sprinkling with sea salt.
Serve the rested steak alongside a pile of hot chips and the peppercorn sauce.

Notes

A classic steak dinner done right is a thing of beauty. Follow this foolproof method for your next steak night.

Calories: 961kcal

Keyword: Serves 4

Nutrition

Calories: 961kcal

Pan Fry Steak with Chips and Pepper Sauce

Servings 2

Total Time 40 minutes mins

Ingredients

▢ ½ tbsp olive oil
▢ 440 g sirloin steak

For the chips

▢ 400 g Maris piper potatoes
▢ 300 ml vegetable oil
▢ ½ tsp sea salt

For the peppercorn sauce

▢ 25 g butter
▢ 1 shallot
▢ 1 tsp black peppercorns
▢ 1 tbsp green peppercorns
▢ 60 ml red wine
▢ 35 ml brandy
▢ 35 ml double cream
▢ 50 ml hot water

Equipment

Baking tray

Vegetable peeler

Skimmer

Chopping board

Cutting knife

Saucepan

Frying pan

Mixing bowl

Thermometer

Pestle and mortar

Wooden spoon

Tongs

Measuring jug

Instructions

Remove the steak from the fridge and allow it to come to room temperature. Peel the Maris piper potatoes and cut into 1cm chips.
Pour the vegetable oil into a large, heavy bottomed saucepan - it should be deep enough to cover the chips – and heat on high. If you own a thermometer bring the temperature of the oil to about 135C, if you don’t own one, add a raw chip or cube of bread to the oil. As it starts to float and fry, the temperature should be perfect.
Use a large metal spoon or spider to gently lower a batch of chips into the pan and fry for about 5 minutes until they have a light crust – they don’t want to be brown yet. Drain on kitchen paper and set aside until completely cold.
Next, make the peppercorn sauce. Finely chop the shallot.
Using a pestle and mortar lightly crush the black peppercorns and the green peppercorns.
Melt the butter in a saucepan and add the shallots, stir to coat and cook over a medium heat for 5 minutes until soft and translucent.
Add the peppercorns and cook for another couple of minutes to toast slightly. Pour in the brandy and red wine, then reduce by half. Stir through the hot water and cook at a steady simmer for 5 minutes.
Finally, turn the heat down to low and stir in the cream. Don’t allow the mixture to boil and cook to thicken slightly. Taste and adjust the seasoning.
Heat a frying pan or griddle over a high heat. Rub the steak with olive oil and season generously on one side.
Once the pan is really hot, add the steak seasoned side down. Season the other side as it cooks. For a rare steak, cook for roughly 2½-3 minutes on each side, moving the steak only to turn it over. Remove from the pan and allow the steak to rest on a board for 5-8 minutes.
Once the steak is resting, fry the chips for a second time. Again, bring the oil up to temperature and check the heat with a chip, piece of bread or thermometer. It needs to be hot, about 145C. Cook the chips in two batches, if needed, so as not to decrease the temperature of the oil. Lower the once-cooked chips into the oil using a metal spoon or spider and fry for approximately 5 minutes.
Remove the chips from the fryer and empty into a bowl, lined with kitchen paper. Shake around a little before removing the paper and sprinkling with sea salt.
Serve the rested steak alongside a pile of hot chips and the peppercorn sauce.

Notes

A classic steak dinner done right is a thing of beauty. Follow this foolproof method for your next steak night.

Calories: 961kcal

Keyword: Serves 2

Nutrition

Calories: 961kcal

Pan Fry Steak with Chips and Pepper Sauce

Servings 6

Total Time 40 minutes mins

Ingredients

▢ 1½ tbsp olive oil
▢ 1320 g sirloin steak

For the chips

▢ 1200 g Maris piper potatoes
▢ 900 ml vegetable oil
▢ 1½ tsp sea salt

For the peppercorn sauce

▢ 75 g butter
▢ 3 shallot
▢ 3 tsp black peppercorns
▢ 3 tbsp green peppercorns
▢ 180 ml red wine
▢ 115 ml brandy
▢ 115 ml double cream
▢ 150 ml hot water

Equipment

Baking tray

Vegetable peeler

Skimmer

Chopping board

Cutting knife

Saucepan

Frying pan

Mixing bowl

Thermometer

Pestle and mortar

Wooden spoon

Tongs

Measuring jug

Instructions

Remove the steak from the fridge and allow it to come to room temperature. Peel the Maris piper potatoes and cut into 1cm chips.
Pour the vegetable oil into a large, heavy bottomed saucepan - it should be deep enough to cover the chips – and heat on high. If you own a thermometer bring the temperature of the oil to about 135C, if you don’t own one, add a raw chip or cube of bread to the oil. As it starts to float and fry, the temperature should be perfect.
Use a large metal spoon or spider to gently lower a batch of chips into the pan and fry for about 5 minutes until they have a light crust – they don’t want to be brown yet. Drain on kitchen paper and set aside until completely cold.
Next, make the peppercorn sauce. Finely chop the shallots.
Using a pestle and mortar lightly crush the black peppercorns and the green peppercorns.
Melt the butter in a saucepan and add the shallot, stir to coat and cook over a medium heat for 5 minutes until soft and translucent.
Add the peppercorns and cook for another couple of minutes to toast slightly. Pour in the brandy and red wine, then reduce by half. Stir through the hot water and cook at a steady simmer for 5 minutes.
Finally, turn the heat down to low and stir in the cream. Don’t allow the mixture to boil and cook to thicken slightly. Taste and adjust the seasoning.
Heat a frying pan or griddle over a high heat. Rub the steak with olive oil and season generously on one side.
Once the pan is really hot, add the steak seasoned side down. Season the other side as it cooks. For a rare steak, cook for roughly 2½-3 minutes on each side, moving the steak only to turn it over. Remove from the pan and allow the steak to rest on a board for 5-8 minutes.
Once the steak is resting, fry the chips for a second time. Again, bring the oil up to temperature and check the heat with a chip, piece of bread or thermometer. It needs to be hot, about 145C. Cook the chips in two batches, if needed, so as not to decrease the temperature of the oil. Lower the once-cooked chips into the oil using a metal spoon or spider and fry for approximately 5 minutes.
Remove the chips from the fryer and empty into a bowl, lined with kitchen paper. Shake around a little before removing the paper and sprinkling with sea salt.
Serve the rested steak alongside a pile of hot chips and the peppercorn sauce.

Notes

A classic steak dinner done right is a thing of beauty. Follow this foolproof method for your next steak night.

Calories: 961kcal

Keyword: Serves 6

Nutrition

Calories: 961kcal

Pan Fry Steak with Chips and Pepper Sauce

Servings 8

Total Time 40 minutes mins

Ingredients

▢ 2 tbsp olive oil
▢ 1760 g sirloin steak

For the chips

▢ 1600 g Maris piper potatoes
▢ 1200 ml vegetable oil
▢ 2 tsp sea salt

For the peppercorn sauce

▢ 100 g butter
▢ 4 shallot
▢ 4 tsp black peppercorns
▢ 4 tbsp green peppercorns
▢ 250 ml red wine
▢ 150 ml brandy
▢ 150 ml double cream
▢ 200 ml hot water

Equipment

Baking tray

Vegetable peeler

Skimmer

Chopping board

Cutting knife

Saucepan

Frying pan

Mixing bowl

Thermometer

Pestle and mortar

Wooden spoon

Tongs

Measuring jug

Instructions

Remove the steak from the fridge and allow it to come to room temperature. Peel the Maris piper potatoes and cut into 1cm chips.
Pour the vegetable oil into a large, heavy bottomed saucepan - it should be deep enough to cover the chips – and heat on high. If you own a thermometer bring the temperature of the oil to about 135C, if you don’t own one, add a raw chip or cube of bread to the oil. As it starts to float and fry, the temperature should be perfect.
Use a large metal spoon or spider to gently lower a batch of chips into the pan and fry for about 5 minutes until they have a light crust – they don’t want to be brown yet. Drain on kitchen paper and set aside until completely cold.
Next, make the peppercorn sauce. Finely chop the shallots.
Using a pestle and mortar lightly crush the black peppercorns and the green peppercorns.
Melt the butter in a saucepan and add the shallots, stir to coat and cook over a medium heat for 5 minutes until soft and translucent.
Add the peppercorns and cook for another couple of minutes to toast slightly. Pour in the brandy and red wine, then reduce by half. Stir through the hot water and cook at a steady simmer for 5 minutes.
Finally, turn the heat down to low and stir in the cream. Don’t allow the mixture to boil and cook to thicken slightly. Taste and adjust the seasoning.
Heat a frying pan or griddle over a high heat. Rub the steak with olive oil and season generously on one side.
Once the pan is really hot, add the steak seasoned side down. Season the other side as it cooks. For a rare steak, cook for roughly 2½-3 minutes on each side, moving the steak only to turn it over. Remove from the pan and allow the steak to rest on a board for 5-8 minutes.
Once the steak is resting, fry the chips for a second time. Again, bring the oil up to temperature and check the heat with a chip, piece of bread or thermometer. It needs to be hot, about 145C. Cook the chips in two batches, if needed, so as not to decrease the temperature of the oil. Lower the once-cooked chips into the oil using a metal spoon or spider and fry for approximately 5 minutes.
Remove the chips from the fryer and empty into a bowl, lined with kitchen paper. Shake around a little before removing the paper and sprinkling with sea salt.
Serve the rested steak alongside a pile of hot chips and the peppercorn sauce.

Notes

A classic steak dinner done right is a thing of beauty. Follow this foolproof method for your next steak night.

Calories: 961kcal

Keyword: Serves 8

Nutrition

Calories: 961kcal

Chicken Pot Pie

Servings 6

Total Time 1 hour hr

Ingredients

For the filling:

▢ 75 g butter
▢ 1 onion large
▢ 1 head broccoli
▢ 2 tbsp plain flour plus extra for dusting
▢ 350 ml chicken stock
▢ sea salt
▢ ground black pepper
▢ 1 tsp English mustard
▢ 150 ml single cream
▢ 400 g cooked chicken
▢ 1 egg large, free range, beaten

For the pastry:

▢ 250 g plain flour
▢ 170 g butter cold
▢ 1 tsp sea salt
▢ 1 egg large, free range
▢ 1 tbsp balsamic vinegar
▢ 2 tbsp ice-cold water
▢ ground black pepper

Equipment

Baking tray

Chopping board

Buy

Knife

Frying pan

Cling film

Mixing bowl

Measuring jug

Measuring spoons

Buy

Pastry brush

Sieve

Buy

Rolling pin

Wooden spoon

Whisk

Steamer

Ovenproof baking dish

Instructions

First make the pastry, put 250g flour and 170g of ice-cold cubed butter into a mixing bowl and using a butter knife, cut the butter into the flour until the mixture looks like rough breadcrumbs.
Whisk together 1 large free range egg, 1 tbsp balsamic vinegar 1 tsp sea salt. Add this to the butter and flour and, using two forks, gently toss through until the dough begins to come together. Add 1-2 tbsp ice cold water to bring the dough to a rough ball.
Wrap the dough in cling film and press down until it’s flat and even. Allow to rest in the fridge for 30 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
Thinly slice 1 large onion and break 1 head of broccoli into florets (around 300g).
Shred 400g cooked chicken and set aside.
Melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised.
Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add 2 tbsp flour and cook for 1 minute, whisking to combine.
Gradually add 350ml hot chicken stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.
Reduce the heat and simmer for 3–4 minutes. Season with a generous pinch of salt, black pepper and add 1 heaped tsp english mustard. Pour in 150ml single cream and stir through, allowing to cook for a further minute.
Steam the broccoli in a metal steamer until al dente (i.e. not completely tender) then drain and refresh in a bowl of iced water.
Add the broccoli and 400g cooked, shredded chicken to the sauce and stir well.
Transfer the mixture to an ovenproof baking dish, 20cm/8" diameter and 5cm/2" deep.
Roll the pastry out onto a floured work surface large enough to fit the top of the dish.
Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.

Notes

While you can buy great quality pre-made pastry these days, there’s nothing like making it from scratch! Rough puff pastry is so easy to make and results in a buttery, flaky topping, perfect for my chicken pot pie.

Calories: 751kcal

Keyword: Serves 6

Nutrition

Calories: 751kcal