One list five meals: Spiced Turkey Salad

Want to make just one of the dishes? Then follow Michelle Darmody’s colour-coded guide — for the Day One dinner, buy the ingredients marked with a red circle and so on.

Stuffed Peppers with Chorizo

2 red peppers, halved and de-seeded

2 yellow peppers, halved and de-seeded

3 tbsp olive oil, plus extra to drizzle

4 cloves of garlic, finely chopped

200g of chorizo, finely diced

120g couscous

300 mls of stock, hot

50g of raisins

A small bunch of parsley, chopped

100g of cheddar cheese, grated

Place the halved peppers onto a baking sheet. Drizzle with a tablespoon of the olive oil, then sprinkle them with salt and pepper. Bake for about 20 minutes until they are tender.

Fry your garlic and chorizo in a pan with the rest of the olive oil.

Put the couscous into a bowl and pour in the hot stock and the raisins. Leave for 10 minutes or until the cous cous has softened, then fluff up with a fork and stir in the ingredients from the pan as well as the parsley. Season to taste and spoon the mixture into the pepper halves. If you have any left over you can eat it on the side.

Sprinkle grated cheese on top and return to the oven for another 10 minutes.

Smoked Bacon and Bean Stew

A dash of olive oil

1 onion, very finely sliced

8 cloves of garlic, very finely chopped

8 smoke streaky rashers, cut into pieces

1 tin of chopped tomatoes

1 tsp of honey

175ml of stock

2 large bunches of thyme, chopped

2 tins of cannellini beans, drained

Crunchy bread for 4

Heat a dash of oil and sauté the onion on a low heat, until it has turned translucent. Add the garlic and bacon and stir fry until the bacon pieces are turning golden.

Add the tin of tomatoes, honey and the stock. Stir in the thyme, taste and season.

Add the drained beans and stir through. Keep bubbling away at a low heat until the beans are heated through. You can add a little more stock if the stew thickens too much.

Serve with a sprinkling of thyme and the bread or a salad if you prefer.

Oven Baked Chicken and Potatoes

Olive oil

8 chicken legs, on the bone

juice and zest of 2 lemons

3 tbsp of honey

A good bunch of thyme

¼ of a red chilli

4 cloves of garlic, finely chopped

Potatoes for 4, peeled and chopped

Heat a dash of the oil in a large pan. Fry the chicken pieces until they are brown all over. Add the lemon zest and juice, honey, thyme, chilli and garlic and toss all of them with the chicken.

Toss the potatoes in a little more olive oil, season and place in the bottom of an ovenproof dish or roasting tin.

Place the chicken into the same dish as the potatoes, spreading the pieces on top. Pour the contents from the pan on top and season.

Place in a medium oven for about 40 minutes until the chicken and potatoes are cooked through.

Spiced Turkey Salad

One list five meals: Spiced Turkey Salad

The zest and juice of 2 limes

3 tbs of light soy sauce

2 cloves of garlic, crushed

1 red chilli, very finely chopped

1 tsp of mixed spices

1 tsp of honey

1 tbs of rapeseed oil

600g of turkey breast meat, chopped into bite size piece

1 tbs of olive oil

½ tbs of lemon juice

2 large handfuls of rocket

A handful of cherry tomatoes halved

1 small cucumber sliced

A bunch of coriander

2 spring onions, finely chopped

Blitz together the lime juice, the zest, the soy sauce, garlic, chilli, spices, honey, rapeseed oil and some seasoning until you have a paste. Rub it into the turkey pieces and set it aside in a covered bowl for at least an hour. It is best kept in the fridge.

Lay the pieces of meat out on a baking tray, pouring any remaining sauce over the meat. Bake in an oven heated to 180 degrees until they are cooked through.

Mix together the half of lemon juice and olive oil, season. Taste it an add more juice as necessary.

Toss the rocket, tomatoes, cucumber, coriander and spring onions in the lemon dressing.

Sit the turkey on top and eat straight away, as the leaves will begin to wilt with the hot turkey.

Penne Bake with Fresh Tomato and Mozzarella

One list five meals: Spiced Turkey Salad

Penne for four

A dash of rapeseed oil

A large knob of butter

2 red onions, sliced

4 cloves of garlic, sliced

½ a red pepper

½ a yellow pepper

1 tsp of chilli flakes

A bunch of thyme, removed from the stalk

A bunch of rosemary, finely chopped

1 tsp of honey

12 small balls of mozzarella

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

Heat the oil and butter, then sauté the onions until they are beginning to soften. Add the garlic and peppers and stir fry until the peppers have begun to soften. Stir in the chilli flakes, herbs and honey.

Stir the pasta into the pan and make sure it is all coated. Taste and season.

Scrape the pasta mixture into an ovenproof dish and dot it with the mozzarella balls. Place under an oven heated to 180 degrees until the mozzarella melts. This is nice served with a green salad.


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