One list, five meals
600g of monkfish, or another white fish
2 large handfuls of cherry tomatoes
A handful of black olives
A small bunch of sage
A dash of olive oil
½ tbsp of honey
Potatoes for 4 or twice that if you would like to prepare for tomorrow
Season the fish and set aside for 15 minutes. Monkfish is a real treat and can be expensive. You can use another firm white fish in its place.
Put your potatoes on to boil. Do extra for tomorrow night’s dinner if you wish.
Toss the tomatoes, sage and olives in a little oil and honey and season lightly.
Place in a large ovenproof dish and then place into a preheated oven for 5 minutes.
Dry the fish on kitchen paper. Sear in a pan for 3-4 minutes, turning regularly, until it is nicely browned on all sides.
Place the fish on top of the tomatoes and roast for a further 10-12 minutes, until the fish is cooked through but juicy in the centre and the tomatoes soft.
Serve with the potatoes and pour over all the juices from the ovenproof dish.
2 cloves of garlic, finely chopped
4 rashers, chopped
A dash of olive oil
450g of cold potatoes, mashed
1 egg, lightly beaten
½ tsp of nutmeg
A small handful of spring onions, white parts sliced
Plain flour for dusting
Heat a small dash of olive oil and fry the garlic gently. When it just changes colour, add the bacon and fry to your liking.
In a bowl, mix together the potato, egg, the contents of the pan, the nutmeg and spring onions.
Mould the mixture into eight balls and slightly flatten, dust with flour and place them onto a baking sheet, then transfer to the fridge to chill for one hour.
You may need to give them another light dusting of flour when they come out of the fridge to prevent them sticking to the grill.
Place the potato cakes under a medium grill for about six minutes a side, until golden on the outside and heated through the centre.
1 courgette, sliced
1 red onion, sliced
A large handful of cherry tomatoes
3 tbsp of olive oil
2 tbsp of white wine vinegar
2 tsp of honey
1 tsp of cumin seeds, toasted
6 slices of parma ham or thinly cut bacon
1 tin of chickpeas, drained
Salad leaves for 4
Bread to serve
Toss the courgettes, onion and cherry tomatoes in half the oil and the honey.
Roast in the oven for about 15 minutes. Add half of the vinegar, cumin and bacon.
Toss them all in the juices and place back in the oven for another 5 minutes until the vegetables are soft and the ham is beginning to crisp.
Toss the chickpeas with the roasted vegetables.
Add the rest of the vinegar and oil and toss with the leaves and bacon and serve with crunchy bread.
2 red onions, thinly sliced
4 cloves of garlic
4 chicken breasts, I prefer on the bone
60g of basil pesto
60g of crème fraiche
Fry your onion until it is translucent, add the garlic and fry until it is about to change colour.
Brown your chicken in the same pan and then toss in the pesto and crème fraiche.
Place in an oven proof dish with a lid and then into a medium oven for about thirty minutes or until the chicken is cooked through.
Test halfway through cooking and add more pesto if you wish.
Season to taste. Serve with rice or pasta.
A large handful of cashew nuts
Noodles for 4
A small dash of sesame oil
4 cloves of garlic, finely chopped
1 small red chilli, chopped
Green beans, sliced lengthwise
A large handful of bean shoots
2 tbsp light soya sauce
4 tsp rice vinegar or white wine vinegar
1 juice and zest of 1 lime
2 tsp of honey
Sesame seeds
Place the cashew nuts in a dry pan or wok and heat until they are turning golden. Set them aside.
Put your noodles on to cook in lightly salted water.
In the same pan or wok heat a little sesame oil and fry the garlic until it is about to change colour.
Add the chilli, green beans, bean shoots, soya sauce, vinegar, lime and honey. Fry for another few moments and season if necessary.
Toss through the nuts and sprinkle with sesame seeds. Serve with the noodles.
You can also add some leftover chicken to this recipe.
CONNECT WITH US TODAY
Be the first to know the latest news and updates
