One list, five meals
130g of natural yoghurt
2 tbsp tikka masala curry paste
4 chicken breasts, cut into bite size pieces
Mixed green leaves for 4
A small handful of radishes, sliced
1 red onion, very thinly sliced
½ tbsp of white wine vinegar
1½ tbsp of olive oil
Mix the yoghurt and curry paste together in a bowl.
Place the chicken pieces into the bowl and stir so they are all coated in the sauce.
Place in the fridge for at least 30 minutes.
If you are using wooded skewers soak them in water.
Push the pieces of meat onto the skewers and place under a medium grill for about 15 minutes, turning occasionally.
Make sure the chicken is cooked through.
Toss the leaves in the oil and vinegar and toss through the radish and onion.
Season to taste.
4 fillets of smoked haddock
3 wedges of lemon
6 rashers, sliced
1 onion, thinly sliced
A dash of olive oil
150 mls of crème fraiche
8 slices of bread
Place the fillets of haddock into a saucepan and cover with water.
Add two wedges of lemon and boil the fish gently for about 15 minutes until it is cooked through, then remove from the water.
When it is cool enough crumble the fish into flakes.
Heat a dash of olive oil and fry the onions until they are turning translucent add the bacon and continue frying until it is crisp.
Toast your bread.
Gently stir the onion, bacon and fish through the crème fraiche.
Taste and add a squeeze of lemon if you wish.
Served spooned onto buttered toast.
Rice for 4
Sesame oil
4 cloves of garlic, finely chopped
Thumb size piece of ginger, thinly sliced
Broccoli, broken into florets
3 carrots, sliced
A handful of sugar snap peas
300g of hard tofu, cut into bite size pieces
2 tbsp of sweet chilli sauce
Zest of 2 oranges
Thai basil leaves — optional
Put the rice on to boil in lightly salted water.
Heat a dash of oil. Fry the garlic, ginger, carrots, broccoli and peas.
Once the vegetables are softening add the tofu.
Add the sweet chilli sauce and orange zest. Taste and season to taste.
You can add chilli powder if the sauce is too sweet.
Add the Thai basil leaves if you are using them.
Serve with the rice.
Rice for 4
Enough stock to cover the rice
Juice of 1 orange
1 medium butternut squash, peeled, de seeded and cut into bite size pieces
1 tbsp of honey
A dash of olive oil
A small bunch of rosemary
4 cloves of garlic, finely sliced
1 small onion, thinly sliced
A large handful of hazelnuts, roasted and lightly crushed
A bunch of parsley, chopped
Put the rice on to boil in the stock and orange juice.
Add some more water as the rice cooks, if necessary.
Toss the squash in oil and the honey, season and add the rosemary.
Place in a medium oven until the squash has turned golden and is soft.
Fry the onion and garlic in a small dash of oil.
Drain the rice very well when it is cooked and toss it in the pan with the garlic and onion.
Toss through the roasted squash, parsley and nuts.
Season to taste.
Penne pasta for 4
A dash of oil
6 cloves of garlic, finely chopped
Broccoli, broken into florets
150 mls of crème fraiche
1 tsp of mustard
150g of cheddar cheese, finely grated
4 slices of bread
80g of butter
A small bunch of parsley, chopped
A small bunch of thyme, chopped
Put your pasta on to boil in lightly salted water.
Steam your broccoli.
Heat some oil in a large frying pan and fry the garlic until it is starting to change colour.
Stir the mustard, crème fraiche and most of the cheese together.
Mash the parsley, thyme and 1 clove of the garlic with the butter.
Spread it on the bread and toast under a grill.
Sprinkle with a little cheese towards the end of cooking.
Drain the pasta and add it to the frying pan.
Stir in the crème fraiche mixture and season to taste.
The cheese should melt.
Stir in the broccoli and serve the pasta with the bread.
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