One list five meals: Penne with chunks of Ham and Mushrooms
3 kg of mussels
A dash of sesame oil
2 thumb size pieces of ginger
4 cloves of garlic, finely chopped
½ a red chilli, finely sliced
2 sachet of miso soup powder, dissolved in 250 mls of water
1 tsp of sugar
A bunch of coriander, chopped
6 spring onions, thinly sliced
1 tbsp of creme fraiche
Crunchy bread for 4
Clean the mussels well under cold water. Remove all the beards and discard any open shells.
In a large saucepan sauté the ginger, garlic and chilli in a small dash of oil until the garlic just starts to change colour. Add the miso soup and sugar and bring to a simmering boil.
Add the mussels to the pot and put a lid on until they open, it should take about five minutes.
Remove the mussels from the broth and discard any shells that have remained closed.
Add the coriander and spring onions to the broth and stir in the creme fraiche.
Serve the broth spooned over the mussels with the bread on the side.
1 red pepper, deseeded and chopped
2 sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
1 aubergine, chopped
1 red onion, peeled and sliced
4 cloves of garlic, halved
A generous bunch of rosemary, removed from the stalk and chopped
A dash olive oil
425g of puff pastry
4 tbsp creme fraiche
Toss the vegetables in a little oil and the rosemary, then season. Place them into the oven in an oven-proof dish for 20 minutes or until they are all beginning to soften slightly.
Spread a sheet of pastry to cover a baking tray or swiss roll tin with enough around the edges to bunch it up. Pinch it around the edges so that it is raised around each edge forming a crust. Cut the remaining pastry into strips to be used for a lattice on top of the tart.
Prick the sheet of pastry all over with a fork and spread the creme fraiche on it. Sprinkle the roasted vegetables on top and sit the strips of pastry on top of them. Pinch the pastry strips on either side of the tart so that they are joined to the outside crust.
Bake at 200 degrees for 25 minutes until the pastry is golden.
200 mls of natural yoghurt
3 tbsp of harissa paste
4 chicken breasts on the bone
Rice for 4
2 red onions, sliced
4 corn on the cob
1 tbsp of soft butter
Zest of 2 limes
2 cloves of garlic, crushed
Mix the yoghurt and harissa paste and season. Rub the chicken with the mixture and set it aside in the fridge for about an hour.
Put the rice on to boil in lightly salted water and drain when cooked.
In an ovenproof dish toss the chicken with the onions, pour any remaining harissa rub over the chicken and place in the oven for about 30 minutes or until the chicken is cooked through.
Mash the lime zest with the garlic and butter.
Place the corn on the cob into a saucepan of boiling water and boil for 8-10 minutes or until the corn is cooked and tender.
Serve the chicken with the rice and melt the butter over the corn on the cob.
Flat noodles for 4 — about 200g
2 limes, zested and juiced
6 tbsp of Thai fish sauce
2 tbsp of tomato puree
1 tbsp of honey
A dash of sesame oil
2 cloves of garlic, chopped
½ red chilli, finely chopped
300g of firm tofu, chopped into cubes
250g of bean sprouts
6 spring onions, thinly sliced lengthwise
A bunch of coriander, chopped
A handful of salted peanuts, roughly chopped
Put the noodles on to boil in lightly salted water and drain when cooked.
Mix half of the lime juice with the fish sauce, tomato puree and honey, add a little black pepper and stir.
Heat a dash of sesame oil in a large pan or a wok and fry the garlic, red chilli and tofu until the garlic is about to change colour and the tofu is browning.
Add the sauce and bean shoots and stir until the sauce has heated.
Stir the drained noodles into the pan coating them completely in the sauce.
Stir in the remaining lime juice and spring onions. Taste and season.
Sprinkle with the coriander and peanuts before serving.
Penne for 4
4 cloves of garlic, finely chopped
200g of mushrooms
A knob of butter
A large bunch of thyme, removed from the stalk and chopped
400g of ham, chopped into chunks
A tbsp of creme fraiche
150g of cheddar cheese, grated
Put the pasta on to boil in lightly salted water. Drain when cooked.
Sauté the garlic in a little oil until it is about to change colour.
Melt the butter in a separate pan and sauté the mushrooms until they are soft.
Add the thyme and ham to the garlic and add the mushrooms to this pan. Stir in the creme fraiche and parmesan and toss it all through the pasta.
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