One list five meals: Broad Bean and Bacon on Toast

MONDAY

Broad Bean and Bacon on Toast

Serves 4

4 handfuls of broad beans

1 tbsp of rapeseed oil

½ tbsp of lemon juice

100g of soft goat’s cheese, crumbled

A bunch of mint, chopped

8 rashers

8 slices of good bread

A knob of butter

Boil the broad beans for three minutes and plunge into cold water. Open the pods and run your finger along the inside to remove the beans from the shell.

For the dressing mix the oil and lemon juice and season.

Toss the broad beans in the dressing, goat’s cheese and mint. Taste and season.

Fry the rashers to your liking and toast the bread at the same time.

Spread the toast with butter and spoon the broad bean salad on to the toast. Put the rashers on top and enjoy.

TUESDAY

Beef Skewers

Serves 4

1 tbsp of smoked paprika

1 tsp of ground cumin

1 tsp of ground cinnamon

A dash of olive oil

500g of beef sirloin, chopped into large bite size pieces

2 red onions, cut into eight wedges

1 red pepper de seeded and cut into eight pieces

1 small courgette, cut into eight pieces

Salad leaves for four

½ tbsp of salad dressing

Mix the paprika, cumin and cinnamon with some oil to form a paste.

Rub the paste all over the beef pieces and place in the fridge for an hour.

Push the meat and the vegetables on to eight skewers and grill to your liking turning regularly.

If you like your meat very rare you could grill the vegetables a little before putting them onto the skewers so the final grilling takes less time.

Dress the salad leaves and serve on the side.

WEDNESDAY

Sausage and Chickpea Hot Pot

Serves 4

A dash of olive oil

2 onions, finely chopped

8 sausages, chopped into bite size pieces

1 red pepper de seeded and sliced

1 tsp of smoked paprika

250g of cherry tomatoes

1 tin of chopped tomatoes

2 tsp of honey

1 tin of chickpeas, drained

2 tbsp of yoghurt

A bunch of coriander, chopped

4 flat breads, toasted

Heat the oil and sauté the onion until it is turning translucent.

Add the pepper and continue frying for another minute. Add the sausage pieces and fry everything until they are browned all over.

Stir the paprika into the pan, then add the cherry tomatoes and the tin of tomatoes and allow to bubble away for 15 minutes.

Add the honey, chickpeas and continue bubbling until the chickpeas are heated up. Taste and season.

Serve with a dollop of yoghurt on top sprinkled with coriander and the flat bread on the side.

THURSDAY

Spicy Marinaded Chicken Breasts

Serves 4

1 red chilli, roughly chopped

Juice of 1 lemon

1 tsp of ground cinnamon

1 tsp of ground coriander

1 tsp of ground ginger

3 cloves of garlic, roughly chopped

1 tsp of honey

1 tbsp of olive oil

4 skinless chicken breasts

Basmati rice for 4

Salad leaves for 4

½ tbsp of dressing

Blitz the chilli, lemon juice, cinnamon, coriander, ginger, garlic, honey and oil until smooth.

Put the chicken in an ovenproof dish, rub the paste all over and leave in the fridge for an hour.

Season the breasts and place the dish in the oven for 30 minutes at 200 degrees or until cooked through.

Put the rice on to boil and drain when cooked.

Dress the salad and serve the chicken with the rice and salad.

Spoon any of the marinade from the dish over the chicken.

FRIDAY

Pilaf with Broad Beans and Peas

Serves 4

300g of basmati rice

A dash of olive oil

2 small courgettes, sliced

2 handfuls of peas, podded fresh peas or frozen ones

2 handfuls of broad beans

A knob of butter

Zest of 2 lemons

½ tsp of ground cardamon

½ tsp of turmeric

A bunch of mint

4 tbsp of yoghurt

A bunch of parsley, finely chopped

Put the rice on to boil in lightly salted water and drain when cooked.

Toss the courgettes in olive oil, season and place under a medium grill until cooked, turning once.

Steam the peas until soft but still retaining a bite.

Boil the broad beans for three minutes and plunge directly into cold water.

Open each pod and run your finger along the inside to remove the beans.

Heat a generous knob of butter and add the rice to the pan.

Gently stir the rice, coating it lightly in the butter. Stir in the cardamon, turmeric and lemon zest. Season to taste.

Stir the parsley into the yoghurt and season.

Serve the rice with the peas and beans stirred through and the mint sprinkled on top. Have the courgettes and yoghurt on the side.