Grilled Peach Salad with Soft Goat’s Cheese and Ham

Serves 4

3 tbsp of olive oil

1 tsp of lemon juice

1 tsp of honey

3 tbsp of natural yoghurt

A bunch of mint chopped

6 peaches, de stoned and quartered

Rocket for 4

200g of soft goat’s cheese such as bluebell falls

8 slices of parma ham

4 slices of nice bread

Whisk the olive oil, lemon juice, honey, yoghurt until they are completely combined. Add the mint and taste. Season and add a little more of any of the ingredients if you wish.

Rub a griddle pan with a small covering of oil and heat until it is quite hot. Lay the peaches down and leave to griddle away for about five minutes. Turn over and griddle on the other side until they are soft and the skin is starting to buckle. If you are barbecuing outside it is the perfect way to do the peaches as it will add a lovely smokey flavour.

When you have removed the peaches and their juices place the bread onto the pan and cook until it is toasted.

Toss the rocket in some of the dressing until it is completely coated. Lay the goat’s cheese, peaches and ham on your plates and add the rocket in the centre. Pour any juices from the pan over the whole lot.

Serve with the bread on the side and keep any extra dressing in the fridge until Wednesday.

TUESDAY

Thai Fish Curry

Serves 4

Rice for 4

A dash of sunflower oil

1 onion, finely sliced

½ a red chilli, very finely sliced

2 cloves of garlic, finely chopped

½ tbs of Thai yellow curry paste

250 mls of stock

125 mls of light coconut milk

450g of fish pieces

4 spring onions, finely sliced

A bunch of coriander leaves, chopped, optional

Put your rice on to boil in lightly salted water, drain when cooked.

Heat the oil and fry the onion, chilli and garlic very quickly until the garlic is just starting to change colour. Add the curry paste and continue stir frying for another 30 seconds. Add the coconut milk and stock and allow to bubble away slowly for five minutes. Taste and add some more paste if you wish as it can vary in strength depending on the brand.

Add the fish pieces to the saucepan and continue cooking until they are cooked through. It should only take about 5 minutes depending on how small they are chopped.

Serve with the rice and sprinkle with the spring onion and coriander.

WEDNESDAY

Soft Prawn Tacos

Serves 4

450g of prawns

1 red onion, very finely sliced

1 tsp of chilli powder

Zest and juice of 1 lime

Sunflower oil

Lettuce, chopped

Dressing from Monday

Mint leaves, chopped

8 soft tortillas

1 mango, peeled, de stoned and sliced

1 avocado, peeled, de stoned and sliced

Toss the prawns and onion in the oil, lime juice and zest, seasoning and chilli powder. Place on a baking tray under a medium grill for about 3 minutes and turn the prawns over. They should take another two minutes or so on the other side to be cooked through.

Lay the prawns on the tortillas, pour the juices from the pan over them. Fill with some lettuce and mint leaves that have been dressed with the yoghurt dressing from Monday. Line with mango, avocado and fold the tortilla over.

THURSDAY

Baked Chicken with Chimichurri Sauce

Serves 4

4 chicken breasts on the bone

Potatoes for 4

12 cherry tomatoes

1 onion, peeled and sliced

3 cloves of garlic, lightly chopped

Olive oil

1 tbsp of red wine vinegar

½ red chilli

A large handful of parsley, lightly chopped

A large handful of mint, lightly chopped

A large handful of oregano, lightly chopped

A large handful of coriander, lightly chopped

1 tbsp of water

Toss the chicken, potatoes, onion, tomatoes and two of the garlic cloves in a little oil and season. Place in an ovenproof dish with a lid on top. Cook in a medium oven for about 20 minutes. Remove the lid and gently toss the ingredients.

Place back into the oven without the lid until the chicken is cooked through, about another 10 minutes.

Add the remaining garlic to a tablespoon of olive oil, the vinegar, chilli, herbs and water to a liquidiser or blitz with a soup gun until combined. Taste and season.

Divide the vegetables and chicken among four plates and spoon the sauce over the chicken breasts.

FRIDAY

Ham and Pea Pasta

Serves 4

Spaghetti for 4

A dash of olive oil

1 onion, finely chopped

4 cloves of garlic

A bunch of thyme, chopped

300g of cooked ham, chopped up

200g of peas

4 tbsp of creme fraiche

120g of cheddar cheese, grated

Put the pasta on to boil in lightly salted water and drain when cooked. It should always retain a bit of bite.

Heat a small dash of oil in a pan and sauté the onion until it is turning translucent, add the garlic and thyme and continue frying for a further minute.

Add the chopped ham and peas and stir through. Add the creme fraiche and stir the cooked pasta into the pan. Add the grated cheese and season to taste.