One list, five meals: Cauliflower Bake with Spring Greens
1 cauliflower, broken into florets
60g of butter
60g of plain flour
480 mls of milk
2 egg yolks
1 tsp of Dijon mustard
1 tsp of grated nutmeg
200g of cheddar cheese
A large handful of purple sprouting broccoli, broken into florets
A bunch of spring onions, sliced
Heat your oven to 200 degrees.
Boil your florets of cauliflower in lightly salted water until it is beginning to soften.
Drain and pour into an oven proof dish.
Melt the butter in a saucepan and add the flour, stirring constantly until lightly golden.
Gradually whisk in the milk to form a smooth sauce. Allow to simmer for two or three minutes to thicken the sauce, stirring constantly as it thickens.
Take the pot off the heat and beat in the egg yolks, mustard and nutmeg.
Pour the sauce over the cauliflower making sure it gets right down to the base.
Sprinkle with the cheese and bake for 10-15 minutes, until golden brown and the cauliflower is soft.
Steam the broccoli and the spring onions, season and serve on the side.
Rice for 4
A small dash of sesame oil
4 chicken breasts, de boned and cut into bite size pieces
1 tbsp of Thai red curry paste
4 cloves of garlic, very finely chopped or crushed
1 tbsp of smooth peanut butter
1 tbsp of light soy sauce
1 tsp of brown sugar
1 tin of coconut milk
4 spring onions, thinly sliced
½ cucumber, cut into thin strips
Put your rice on to boil in lightly salted water and drain when cooked.
Toss your chicken pieces in a little oil and season.
Place under a grill until cooked through.
Place the curry paste, garlic, peanut butter, soy sauce, sugar and coconut milk into a saucepan and bring to the boil.
Let it simmer away for about ten minutes stirring regularly.
Serve the chicken on the rice with the sauce poured over it. Sprinkle with spring onions and cucumber.
Spaghetti for 4
A dash of olive oil
4 cloves of garlic
200g of peas
200g of smoked salmon
3 egg yolks, lightly beaten
3 tbsp of milk
100g of Parmesan cheese, grated
Put the spaghetti on to boil in lightly salted water and drain when cooked.
Heat the oil and start to fry the garlic until it is just about to change colour.
Add the peas and stir them through the garlic.
Add the milk to the eggs.
Turn off the heat and add the cooked spaghetti to the pan with the garlic. Stir in the egg yolks.
You want to mix them thoroughly through the pasta but not let them get so hot that they curdle.
Stir through the cheese and the salmon.
Rice for 4
A dash of sesame oil
4 cloves of garlic
A thumb-size piece of ginger, peeled and finely chopped
1 onion, sliced
2 carrots, chopped
1 courgette, chopped
A large handful of sugar snap peas
1 heaped tbsp of red curry paste
1 tin of coconut milk
Stock
Put your rice on to boil and drain when cooked.
Fry your garlic and ginger in a small dash of sesame oil until the garlic is about to turn golden. Add the onion, carrots, peas and courgette. Stir them for about two minutes.
Add the curry paste and stir through until it is coating all of the vegetables.
Pour in the coconut milk and leave to bubble away until the vegetables are cooked. Add a little stock if it is getting dry.
Taste and season if necessary. You can add a little chilli powder if you like more of a kick.
Serve with the rice.
1½ tbs of olive oil
1 tsp of mustard
2 tsp of honey
½ tbs of white wine vinegar
A squeeze of lemon juice
Mixed leaves for 4
1 large bunch of asparagus
2 handfuls of cherry tomatoes
8 slices of parma ham, torn into bite size pieces
Parmesan shavings
Crunchy bread
Whisk the olive oil, mustard, half of the honey, lemon juice and vinegar together until they look nice and creamy.
Steam the asparagus until they are ready to eat.
Season the cherry tomatoes and drizzle with a little the rest of the honey.
Grill until they are soft.
Toss the leaves in the dressing and then toss through the tomatoes, asparagus, ham and Parmesan shavings.
Dress and serve with nice bread.
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