Fattoush

Ingredients

• 2 round pitta breads or 1 large oval pitta (cut into bite-sized chunks)
• 5 tblsp olive oil
• salt and freshly ground
• black pepper
• 0.50 cucumber (cut into 2cm chunks)
• 3 tomatoes (cut into 2cm chunks)
• 0.50 red onion (peeled and thinly sliced)
• 1 small red pepper (de-seeded and cut into 2cm chunks)
• 2 tblsp chopped coriander
• 2 tsp sumac (optional)
• finely grated zest and juice of ½ lemon
• 1 clove of garlic (peeled and crushed)
• 1 tsp red wine vinegar
• pinch of granulated or caster sugar

Baked Salmon with Lime Butter Sauce

Ingredients

• 1.50 kg salmon fillet (skinned and pin boned)
• 1.50 kg carrots
• 1.50 kg purple sprouting broccoli
• 1kg of sweet potatoes
• 1 orange
• 2 limes
• 100 g butter
• 150 ml cream
• salt
• white pepper
• flaked toasted almonds
• fresh thyme
• 2 whole star anaise

Braised Fillet Of Hake

Ingredients

• 4 x 170g hake pieces
• diced shallot
• 100 ml white wine
• lemon
• 150 ml cream
• small clove of garlic
• seasoning
• 8 pieces of purple broccoli
• 4 carrots, peeled and cut
• 100 g butter
• 1bunch chopped flat and curly parsley

Speedy chicken noodle soup

Ingredients

• 100 g medium rice noodles
• 800 ml chicken stock
• 2 cloves of garlic, peeled and crushed or finely grated
• 4 thick slices of unpeeled root ginger (2–3mm each)
• 300 g chicken breast or thigh meat, very thinly sliced
• 2–3 tbsp fish sauce (nam pla)
• juice of 1 lime or ½ lemon
• 4 spring onions, trimmed and sliced at an angle
• 4 tblsp roughly chopped coriander

Penne pasta recipe with chicken and broccoli

Chicken, Sweet Potato & Broccoli Gratin

Ingredients

• 200 g sweet potato
• 100 g chicken breast
• 200 g (½ can) of chopped tomatoes
• 150 g broccoli
• 1 carrot
• 1 stick celery (approx. 50g)
• 0.50 small onion (approx. 50g)
• hint of salt
• black pepper from the mill
• 1 tblsp soy sauce
• 1 tsp oregano
• spray of olive oil
• 50 g low fat cheddar cheese

Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley

Ingredients

• for picatta:
• 2 chicken breasts (butterflied and batted out thin)
• juice of 1 lemon
• 1 cup loose flat parsley (roughly chopped)
• 3 tblsp mini capers and 2 tbsp of the caper juice
• 1/2 cup flour
• drizzle of rapeseed oil
• 1/2 pint of dry white wine
• 4/5 knobs of butter
• salt and pepper to taste
• for the mash:
• 4/5 medium to large potatoes
• splash of milk/cream
• salt and white pepper
• 4 scallions sliced finely on the bias
• for the garnish:
• 1 whole carrot peeled and halved
• 1 (2") piece of courgette cut into quarter
• 1 purple potato parboiled or alternatively use a piece of butternut squash for colour
• 6 florets of broccoli

Smoked Back Bacon with Boxty, Red Onion and Blackcurrant Jam and Steamed Greens

Ingredients

• reduced salt back bacon joint
• 1 packet steam fresh frozen broccoli, pea and sugar snaps, cooked as per pack instructions
• red onion and blackcurrant jam:
• 3 red onions (cut in half and finely sliced)
• 1 tin blackcurrants (drained and half of juice reserved)
• 3 tblsp soy sauce
• 2 pinches sea salt
• 3 pinches nutmeg
• 2 tblsp demerara sugar
• 2 tblsp balsamic vinegar
• 1 tblsp sunflower oil
• boxty (makes 8 cakes):
• 40 g scallions, finely chopped (3-4 times)
• 300 g grated raw potato
• 300 g baked potato (bake in oven at 200°c/gas 6 for 1 hour. scoop out insides and mash.)
• 100 g flour
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 10-30 ml milk