One list, five meals

MONDAY

Penne Pasta with Salami and Green Pepper

Serves 4

Penne for 4

A dash of olive oil

4 cloves of garlic, finely chopped

1 green pepper, de-seeded and cut into small cubes

200g of salami, thickly sliced — I use Gubeen

1 tsp of chilli powder

1 tin of chopped tomatoes

A handful of parmesan, grated

Put the pasta on to boil in lightly salted water.

Heat the oil and add the pepper, garlic and salami and fry for just less than a minute.

Add the tomatoes and chilli and leave to simmer uncovered until the pepper has softened.

Drain the pasta and stir through the sauce and season. Serve with a generous helping of grated parmesan.

TUESDAY

Gammon Steaks with Horseradish Mash and Parsley Cream

Serves 4

Potatoes for 4

200mls creme fraiche

A large bunch of parsley, very finely chopped

Zest of 2 lemons

4 gammon steaks

25g of grated horseradish

A knob of butter

Put the potatoes on to boil in lightly salted water.

Stir the parsley and lemon zest through the creme fraiche and season to taste.

Drain the potatoes. Mash and stir in the horseradish and butter.

Taste and season.

Grill the gammon steaks until they are cooked through, turning once.

Serve all three together.

Serve with steamed green vegetables for a more substantial meal.

WEDNESDAY

Grilled Trout with Red Pepper Salsa

Serves 4

3 red peppers, halved and de-seeded

A dash of olive oil

½ a red chilli, finely chopped

½ clove of garlic, dipped in boiling water and then very finely chopped

1½ tbsp of light soy sauce

½ tbsp of honey

2 tsp of fish sauce

Juice of ½ a lemon

1 tomato, cut into small cubes

4 large trout fillets

Rub a little oil into the peppers and place them under the grill skin side up.

Roast until the skin is beginning to turn black. Remove from the grill and allow to cool so you can slice them into cubes.

You can also buy good quality roasted peppers in jars.

Stir the soy sauce, honey, fish sauce and lemon juice together. Taste and add a little more of any of the ingredients if you wish.

Dipping garlic in boiling water will get rid of the sharp taste but leave the flavour.

Add the garlic and chilli to the dressing and pour it over the peppers and stir in the tomato.

Season the trout and place under a medium grill until it is cooked through, turning once.

Serve with the salsa and either salad or potatoes.

THURSDAY

Kale Stir Fry with Toasted Sesame Seeds and Tofu

Serves 4

Rice for 4

A dash of sesame oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

½ red chilli, finely chopped

4 inch piece of ginger, peeled, finely chopped

4 tbsp of soy sauce

4 tbsp of water

450g of kale, finely shredded

1 packet of tofu puffs — it is already deep fried

A handful of sesame seeds, toasted

Put your rice on to boil in lightly salted water.

Heat a dash of oil and sauté the onions until they are turning translucent.

Add the garlic, chilli and ginger and stir for about a minute.

Add the kale, soy sauce and water and leave the kale to wilt, add a little more water if necessary.

It should take about a minute. Add the tofu and toss until it has heated.

Stir in the sesame seeds and serve with the drained rice.

FRIDAY

Lamb and Black Olive Stew

Serves 4

1 kg of shoulder of lamb, boned and cut into bite size chunks

2 tbsp of plain flour

2 onions, finely sliced

4 cloves of garlic, finely chopped

1 red chilli, finely chopped

A small bunch of rosemary, finely chopped

200mls of white wine

2 tins of chopped tomatoes

Potatoes for 4

A generous handful of black olives, stoned

A knob of butter

1 tsp of ground nutmeg

You can make this dish the day before and heat it up when you want to serve it.

Put the lamb in a plastic bag with the flour and some seasoning and give the bag a shake so that the meat becomes coated with the flour.

Set aside.

Fry the onions in a little butter until they turn translucent.

Add the garlic and continue to fry until it is about to change colour. Remove from the pan and set aside.

Heat another small knob of butter in the same pan and brown the lamb on all sides.

Add the onions back to the pan and also add the chilli, rosemary, white wine, olives and tomatoes.

Leave to bubble away on a low heat for about an hour or until the lamb has cooked through.

Put the potatoes on to boil in lightly salted water.

Roughly mash the drained potatoes with the butter and nutmeg. Season to taste and serve with the stew.