a dash of olive oil
200g of kale, chopped
4 cloves of garlic, finely chopped
1 red chilli, de seeded and finely chopped
8 slices of crunchy bread
8 eggs, fried to your liking
a handful of semi sun-dried tomatoes, chopped
Heat the oil in a large pan and sauté the kale with three tablespoons of water for five minutes.
Add the garlic and chilli and continue frying for a further two minutes. Taste and season.
In the meantime toast the bread.
Drizzle the bread with another bit of oil and spoon the kale on the toast.
Top each slice with a fried egg and sprinkle with the tomatoes and some seasoning.
2. Fried Pollock with Butter Bean Mash
200mls of stock
2 tins of butter beans, drained
100g of spinach
80g of creme fraiche
4 fillets of pollock
Flour for dusting
Zest of 2 lemons and ½ tbsp of juice
A dash of olive oil
Green leaves for four
Simmer the beans in the stock until they are heated through.
Add the beans with the stock, the spinach and the creme fraiche into a blender and blitz until a rough paste. Taste and season.
Dust the fish fillets in the flour with seasoning and lemon zest. Heat a dash of oil and pan fry the fish for two minutes a side or until cooked through.
Toss the leaves in the lemon juice and one and a half tablespoons of olive oil. Taste and season the leaves. Put a scoop of the bean mash on a plate top with the fish and serve with the leaves on the side.
3. Sticky Chicken Legs
Rice for four
1 tbsp of rapeseed oil
2 tbsp of tomato puree
4 cloves of garlic, crushed
2 tbsp of honey
2 tbsp of hot sauce
4 tbsp of soya sauce
8 chicken legs
2 carrots, grated
2 large apples, peeled, cored and grated
Put the rice on to boil in lightly salted water and drain when cooked. Mix the oil, tomato puree, garlic, honey, hot sauce and soya and coat the chicken legs completely. Place them in an oven proof dish and cover them in tin foil, place into the oven at 180 degrees for 30 minutes. Remove the tin foil and continue baking for another 10 minutes or until cooked through.
Toss the carrot and apple using any juice from the apple. Taste and season. Remove the legs from the pan and sit them on top of the rice. Add four tablespoons of water to the pan to remove the juices and create a sauce. Pour this over the chicken. Serve the carrot and apple on the side.
4. Squash Bake with Pan Tomato
a dash of olive oil
700g of butternut squash, peeled, de seeded and cut into bite size cubes
5 cloves of garlic, 4 lightly crushed and the other halved
a bunch of parsley, chopped
a bunch of thyme, removed from the stalk and chopped
30g of breadcrumbs
4 slices of crunchy bread
1 ripe tomato
Toss the squash, four cloves of garlic, the herbs and breadcrumbs in the oil. Season well and place into an oven proof dish and pack down a little with your hands.
Place into an oven heated to 190 degrees and bake for an hour, until soft and golden on top.
Rub one side of the bread generously with the remaining garlic and then toast on both sides. Rub the garlic side generously with the tomato so that the bread is coated. Sprinkle with salt and a drizzle of olive oil.
Serve the two together.
5. Creamy Fish Stew
a dash of rapeseed oil
4 cloves of garlic, sliced
1 medium sized bulb of fennel, sliced
a handful of small waxy potatoes, cut into small chunks
600g of fish pieces
100 mls of white wine
the zest of two lemons
a bunch of dill chopped
60g of creme fraiche
Toss the garlic, fennel and potato chunks in the oil and some generous seasoning. Place into an oven proof dish and roast at 180 degrees for 20 minutes or until it is starting to brown and the potatoes have softened.
Season the fish pieces. Heat another dash of oil in a large saucepan and fry the fish gently for about a minute until it is browning.
Scrape the contents of the oven dish into a saucepan and add the wine and 300 mls of water. Allow to heat and simmer for about five minutes until the fish is cooked through.
Gently stir in the dill, lemon zest and creme fraiche. Allow to heat, taste and serve.
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