One List Five Meals
2 chicken breasts, cut into small cubes
flour for dusting
rapeseed oil
8 spring onions, cut into think batons
2 handfuls of cashew nuts
2 tbs of oyster sauce
Put the noodles into boiling water and simmer until cooked to your liking. I usually leave them with a bit of a bite.
Season the flour and dust the chicken all over.
Heat the oil to very hot in a large saucepan or wok.
Fry the spring onions, chicken and nuts on the high heat until the chicken is cooked.
It should only take about two minutes as the pieces are cut small.
Add the oyster sauce to the pan and stir; if it is a bit sticky add in a tablespoon of water as well.
Serve with the noodles.
2 aubergines, sliced into cm think slices
a dash of olive oil
150g of feta cheese, crumbled
mixed leaves for four
a large handful of hazel nuts, toasted
a large handful of golden raisins
a bunch of parsley
2 tbs of vinaigrette dressing
crunchy bread for four
Toss the aubergine slices in oil and season, place them under a medium grill until they are turning golden.
Turn each slice over and cook until golden on that side too.
In the meantime, toss the toasted nuts, raisins, leaves and parsley in the dressing.
Sprinkle the aubergine with the feta and place back under the grill for 20 seconds until it is melted.
Serve the bread and salad alongside the aubergine.
basmati rice for 4
1 tsp of turmeric
4 sea bass fillets, about 750g in total
a dash of sesame oil
8 spring onions
1 red chilly, very thinly sliced
a thumb size piece of ginger, very finely chopped
the juice of two small limes
1 stick of lemongrass, the white part bruised and then very finely chopped
2 tbs of mustard seeds
zest and juice of 2 small lemons
a bunch of coriander, roughly chopped
Put the rice on to boil and stir the turmeric into the water — it will give the rice a lovely golden colour. Boil until cooked then drain.
Cut four large squares of tin foil, about four times the size of each fillet, rub them with some sesame oil.
Place the spring onions in the centre and put the fish on top. Cover with the chilli, ginger, lime juice and lemon grass.
I usually bruise the lemon grass by rolling it under a saucepan and putting weight on it as I do.
Pinch the tin foil up around the fish so that it makes a sealed parcel.
Bake in a medium oven for 25 minutes then set aside for five more. Heat the mustard seeds in a dry pan until they start to pop.
Stir them through the rice with the lemon juice and zest and seasoning.
Serve the fish on a bed of the rice and pour any juices over the top. Sprinkle with the coriander.
4 turkey breasts
4 slices of stale white bread
a bunch of tarragon, very finely chopped
2 tsp of mustard
flour for dusting
2 eggs, lightly beaten
a dash of olive oil
300g of frozen or fresh peas
3 tbs of creme fraiche
a bunch of parsley, finely chopped
a bunch of chives, finely chopped
Beat the turkey with a meet tenderiser or a mallet to flatten it out.
You can sometimes buy breasts ready beaten in a butchers — they will be called escallops.
Blitz the bread, tarragon and mustard in a processor.
Cover the turkey in flour and then dip into the egg until completely coated. Dip them into the bread crumbs until they are again coated.
Heat the oil in a pan and fry for three to four minutes on both sides, or until golden all over and cooked through.
Boil the peas for three to four minutes, then drain and mash with the creme fraiche, parsley and chives, season to taste.
4 large potatoes, such as Maris Piper or King Edward, washed well
8 small waxy potatoes, Jersey Royals washed and scrubbed
2 small cucumbers, sliced
8 radishes, thinly sliced
1 tbs of brown sugar
1 tbs of lime juice
1/2 tbs of fish sauce
150g of cream cheese
a handful of coriander, very finely chopped
a handful of rocket leaves
Rub the skins of the large potatoes with some olive oil and then some sea salt.
Place into an oven heated to 200 degrees for about an hour, or until they are fluffy in the centre.
I tend to use a different potato for a potato-salad than the ones for baking but, of course, you can substitute one for the other.
Twenty minutes before the large potatoes are done put the smaller ones in lightly salted water and boil for 15 to 20 minutes until soft.
Whisk the brown sugar, lime juice and fish sauce with a tablespoon of warm water. Taste and season.
Mix the coriander and cream cheese and season.
Toss the cucumber, radish and cooled waxy potatoes in the dressing with large handful of rocket.
Pinch the baked potatoes to make a slit in the top and fill with a dollop of the flavoured cream cheese.
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