One list, five meals
A dash of olive oil
1 small onion, finely chopped
3 garlic cloves, chopped
400g arborio rice
200ml white wine
800ml vegetable stock
A large handful of frozen peas
50g of ricotta cheese or any soft white cheese
A bunch of fresh mint, chopped
50g parmesan, grated
Heat your oil in a frying pan and gently fry the onion until translucent, add the garlic and continue frying until it is about to change colour.
Add the rice and fry for about a minute, stirring frequently, until it is completely coated in the oil.
Add the wine slowly and simmer until absorbed by the rice.
Then add the vegetable stock, a ladle at a time, stirring between each addition to allow the liquid to be completely absorbed.
Continue stirring until the rice is cooked and the stock is almost absorbed.
Add the peas and stir through.
Add the soft white cheese and stir until melted.
Finally add the mint and Parmesan to the risotto, stir gently and season, to taste.
4 chicken breasts on the bone
A handful of chicken wings
A dash of olive oil
4 cloves of garlic, chopped
1 small onion, chopped
A bunch of thyme, chopped
1 tbsp of honey
2 small lemons, thinly sliced into rings
A handful of black olives, de-stoned — optional
Rice for 4
Heat some olive oil in an oven proof dish and brown the chicken.
Toss the browned chicken in the honey.
Put the rice on to boil.
Add the garlic, onion, thyme, olives, and lemons to the chicken and place a lid on the pot.
Put into a medium oven for about 25 minutes or until the chicken is cooked through.
Serve with the drained rice.
450g carrots, washed and chopped
4 cloves of garlic
1 onion, chopped
A dash of olive oil
1 tbsp of honey
A bunch of thyme, chopped
The zest of 2 oranges
1 litre of stock
15g of butter
3 thick slices of bread, cut into small bite size piece
200mls of cream
Toss the carrots, garlic and onion in the olive oil and the honey in an oven proof dish, sprinkle with thyme (keeping a little aside for the croutons) and season.
Place in a medium oven for about 20 minutes, until the carrots have turned golden and sticky.
Tip the carrots into a large saucepan and add the zest and stock.
Leave to simmer for about 15 minutes.
In another pan melt the butter and add the bread, sprinkle with the remaining thyme and fry at a low heat until golden on all sides, season.
You can add a pinch of chilli powder as you are frying the croutons if you wish.
Drain off any excess butter and set aside.
Add the cream to the carrots and blitz until smooth in texture.
Season to taste.
2 large sweet potatoes — peeled and cut into bite-size cubes
2 tbsp honey
2 tbsp of olive oil
A small bunch of sage, chopped
4 cloves of garlic — roughly chopped
3 inch pieces of chorizo — sliced
1 large handful of hazelnuts, roasted and roughly chopped
Pasta for four
4 handfuls of rocket
Toss your prepared sweet potato with the sage, honey, olive oil and garlic and roast in a medium oven.
It will take about 20 minutes to soften depending on the freshness of your potato.
Put the hazelnuts in a dry pan and place in an oven at a medium heat until they begin to change colour.
Set them aside.
Boil your pasta in lightly salted water until it is al dente, which means still retaining a bite.
Just before the potato is about to soften add the chorizo to the roasting tin and season with black pepper and salt, continue to roast for another five minutes.
Stir the contents of the roasting tin through your drained pasta, drizzle with a little olive oil and place a handful of rocket on top, sprinkle with the nuts.
2 oranges, segmented
A large handful of radishes, thinly sliced
1 small red onion, thinly sliced
75g of feta cheese, crumbled
Mixed leaves for 4
½ tbsp of white wine vinegar
1½ tbsp olive oil
1 medium-sized baguette
75g of butter, softened
3 cloves of garlic, very finely chopped
To segment the oranges cut the top and base off each one and place the orange on a chopping board and cut the remaining skin from the sides of the orange, following its contour.
Place the knife between the membrane and the flesh of the orange and gently push the flesh off the fruit. Continue around the orange until all the flesh is removed. If this is too much work, just slice the oranges thinly.
Mix the vinegar and oil together and season.
Mash the garlic and butter together.
Cut the bread down the centre and then cut each piece in two.
Butter the bread with the mixture and place under a low grill until golden.
Toss all of the remaining ingredients in the dressing, add the orange and serve with the garlic bread.
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