One list, five meals
A generous dash of olive oil
2 onions, peeled and sliced
500g of small waxy potatoes, peeled and sliced
150g of broccoli, broken into small florets
8 eggs, lightly whisked
A good bunch of parsley, finely chopped
Boil the slices of potatoes until they are half cooked and drain.
Heat the oil over a high heat in a heavy based pan.
Add the onions and potatoes and stir fry for about a minute. Turn the heat down and place a lid on top.
Leave to cook for about 10 minutes. Add the broccoli and seasoning, stir again gently.
Replace the lid for a further 10 minutes or so until the potatoes are becoming soft.
Place the eggs into a bowl and pour in the cooked vegetables and stir in the parsley.
Add a little more oil to the pan and turn down the heat. Add the egg mixture and leave to cook, uncovered.
hen there is hardly any liquid egg left on the surface of the omelette, turn it over gently.
It will take about 10 more minutes to cook through on a low heat.
This is great served with a salad or some garlic bread.
Rice for 4
A dash of rapeseed oil
700g of fish, chopped into bite size pieces, a mixture works well
2 onions, very finely chopped
4 cloves of garlic, finely chopped
A thumb size piece of ginger, peeled and finely chopped
1 red chilli, de seeded and very finely chopped
1 tin of chopped tomatoes
2 tbsp of coconut milk
3 tsp of garam masala, spice mix
A good handful of coriander leaves, chopped
Put the rice on to boil in lightly salted water, drain when it is cooked through.
Heat the oil very hot in a large saucepan.
Fry all the fish pieces until they are beginning to brown on the outside.
Pour into a bowl and set aside.
Fry the onion in the same pan on a lower heat until it is turning translucent, add the garlic, ginger and chilli, continue frying for another minute.
Add the fish, garam masala, tomatoes and coconut milk to the pan. Leave to bubble away gently until the fish is cooked through.
Do not stir too much as you will break up the fish. Taste it and season.
A little honey often helps to bring out the flavour if you would like to try some here.
Add the coriander leaves before serving with the rice.
Noodles for 4
A dash of sesame oil
3 cloves of garlic, finely chopped
2 onions, sliced
1 green pepper, de seeded, sliced
500g of stir fried pork
200g of pak choi, chopped
2 tbsp of light soy sauce
4 tbsp of oyster sauce
50 mls of stock
A handful of coriander, chopped
Put the noodles on to boil and drain when cooked.
Heat the sesame oil until it is quite hot and add the garlic, onion, pepper and pork.
Stir fry for about two minutes.
Add the pack choi, soy and oyster sauce.
Stir until everything in the pan is coated.
Add the stock and stir through the noodles.
Serve with the chopped coriander.
4 large potatoes, washed and cut into long chips
1 tsp of mild, smoked paprika
A dash of olive oil
8 good quality sausages
A good generous handful of rocket
Juice of ½ a lemon
A nice tomato relish
Toss the chipped potatoes in the oil and paprika and season.
Place on a baking tray and into an oven set to medium.
Cook for about 20 minutes until the potatoes are crisp and lightly browned.
Place the sausages under a grill until they are golden, turning a few times.
Toss the rocket in a squeeze of lemon juice and a little olive oil.
Season it to taste.
Serve the chips, sausages and rocket together with a good dollop of relish on the side.
10 leeks, cleaned, green stalks discarded, white parts chopped
A knob of butter
4 fillets of sea bass
340g of puy lentils
800 mls of stock
4 cloves of garlic, chopped
Put the lentils and stock into a saucepan and simmer until the lentils are soft.
Drain any excess liquid.
Melt a small knob of butter in a pan and add the leeks, sauté over a low heat until they are completely soft.
I usually leave them covered while cooking to retain the moisture.
Stir the leeks and lentils together and season to taste.
Fry the garlic in another larger knob of butter.
Pour it out of the pan and set aside.
Fry the fillets of fish in the remaining butter that was coating the pan.
Serve with the leeks and pour the garlic over the fish.
CONNECT WITH US TODAY
Be the first to know the latest news and updates
