One list five meals:
2 fillets of plaice fish
320g of cooked quinoa
4 eggs, lightly beaten
2 shallots, very finely chopped
75g of sweetcorn kernels, chopped
A bunch of parsley, chopped
75g of breadcrumbs
150 mls of natural yogurt
A bunch of dill, chopped
1 clove of garlic, very, very finely chopped
Zest of 2 lemons
8 slices of crunchy bread
Grill the plaice and allow to cool enough to break it into small pieces.
Stir the quinoa, eggs, shallots, sweetcorn, parsley and the cooled fish together. Season and stir in the breadcrumbs.
Set it aside in the fridge for about 15 minutes.
Mix the yogurt, garlic, dill and lemon zest, taste and then season.
Form the quinoa mixture into four patties or eight smaller ones if you prefer. You can either grill or fry the burgers.
They should only take about 8 minutes a side.
Serve with a slice of bread on either side and scoop of the dressing.
A dash of olive oil
2 onions, finely chopped
4 cloves of garlic, roughly chopped
2 bulbs of fennel, thinly sliced, green bits saved for garnish
4 chicken thighs
1 tsp of paprika
2 tins of tomatoes
200 mls of stock
400g of small new potatoes, halved
Heat a dash of olive oil in a large pan and sauté the onion until it is turning translucent.
Add the garlic and fennel, sauté until the fennel is beginning to soften.
Add the chicken thighs to the pan until they have browned all over. Add the paprika, tomatoes and stock.
Allow the sauce to come a to boil before adding the potatoes.
Turn down the heat and simmer until the potatoes and chicken are cooked through. Taste and season.
2 tbsp of olive oil
1 tbsp of creme fraiche
1 tsp wholegrain mustard
1 tbsp of cider vinegar
Zest of 2 limes
1 tin of tuna in oil, drained and flaked
12 radishes, thinly sliced
A handful of capers, drained and roughly chopped
600g of new potatoes, boiled and cut into quarters
Salad leaves for 4
Blitz the olive oil, creme fraiche, mustard, vinegar and lime zest then season to taste.
Mix the potatoes, tuna, radishes and capers in a large bowl. Add the salad leaves and toss everything in the dressing.
It is great served with garlic bread.
2 sweet potatoes, cut into cubes
2 carrots, cubed to a similar size
Olive oil
A bunch of thyme, removed from the stalk
1 onion, finely chopped
2 cloves of garlic, finely chopped
100g of chorizo, sliced
1 tin of chickpeas, drained and rinsed
½ tsp chilli powder
½ tsp of ground cumin
80 mls of natural yogurt
2 tsp of lime juice and zest
140 g of spinach
Toss the sweet potatoes and carrots in a little oil, toss the thyme leaves through, season and place into a medium oven until the vegetables have softened.
Heat another small dash of oil and sauté the onion until it is turing translucent, add the garlic, chorizo and chickpeas and stir fry until the chorizo is cooked.
Toss them through the warm vegetables.
Mix the chilli powder, cumin, yogurt and lime juice and zest.
Toss the spinach and vegetable mix in the dressing.
Noodles for 4 about 200g
A dash of sesame oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
A thumb-size piece of ginger, finely chopped
2 green chillis, de seed and thinly sliced
400g of salmon, sliced
juice and zest of 1 lime
200 mls of coconut milk
400 mls of stock
1 small red onion, thinly sliced
A bunch of coriander, chopped
Put the noodles on to boil in lightly salted water and drain when cooked but still retain their bite.
Heat the sesame oil and sauté the onion until it is turning translucent, add the garlic, ginger and chilli and fry until the garlic is starting to change colour. Add the salmon and brown all over.
Pour in the lime zest and juice, the coconut milk and stock.
Leave to bubble away with the lid off for four minutes.
Add the coriander and red onion slices and continue to simmer for another two minutes and then serve over the noodles.
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