250g frozen peas
150ml half fat creme fraiche
Juice of half a lime
1 finger chilli
3 cloves of garlic
750ml of chicken or vegetable stock
Splash of olive oil
Salt to season
This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make!
First heat the oven to 180 c and get a roasting tin/sheet ready. Chop the courgettes into 2cm discs and add to the tin along with the chilli halved lengthways and the whole garlic still in its skin.
Add a good splash of olive oil to coat everything and a generous pinch of sea salt (about a tsp).
Roast the vegetables in the oven for about half an hour; halfway through move the mixture around so you get a colour on all the veg; they should be golden brown and cooked soft rather than brown!
If you have a blender the next bit is easy. Simply add the courgette and chilli to the blender, squeeze out the garlic and add the garlic minus the skin; add the lime juice, a stock cube, hot water and creme fraiche and blitz to a a smooth consistency.
If you don’t have a blender then do this in a pan and use a stick blender to make the soup smooth and silky
These oven braised spicy pork ribs are slowly cooked on a low heat in the oven giving you an amazing spicy and sticky, spicy pork rib which is ideal for 4 as a starter.
Continue reading Oven braised spicy pork ribs
This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make. You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good
First fry the chorizo in a small amount of olive oil on a medium high heat for a few minutes until golden brown; remove with a slotted spoon and remove the excess oil from the chorizo to keep things healthy. Continue reading Chorizo and bean chilli with fried egg
First season the chicken with salt and black pepper; put in a bottom frying pan in a little oil and fry over a medium high heat turning frequently until cooked through. This will take around 15 mins Continue reading Chicken and mango salad
This is an amazing curry and you can beef or chicken (used in the photo) instead of lamb for this lamb and spinach karahi. Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown. Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again. Continue reading Lamb and spinach karahi
This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well. It is a very simple dish but packed with flavour; adjust the amount of chilli to suit your palate and bear in mind that the peppercorns will add spice as well. Continue reading Cod curry
Put all ingredients in a bowl and mix thoroughly with your hands – see Cook’s tip. Shape into small meatballs – about walnut size – put on a plate and chill until needed. Continue reading Italian meatballs
This is an excellent twist on a simple breaded chicken recipe using an old foccacia to give it an Italian twist. Its better if you can make your own focaccia.
First make your breadcrumbs by finely blending the foccacia – you need one that was flavoured with rosemary, garlic and salt. Next mix with 50g of parmesan cheese and set aside in a bowl.
Continue reading Focaccia breaded chicken with salad
This is a really easy smoked mackerel sushi dish and requires hardly any cooking. You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists!
First cook the rice, sushi rice is quite short and high in starch so it becomes quite sticky. This recipe used a rice which had 1 cup of rice to 1.3 cups of water. basically bring it to the boil then turn down and simmer until cooked, it takes around 20 mins. Continue reading Smoked mackerel sushi
Cut the pancetta into short strips; they need to be thicker than a matchstick. Put them, together with the butter, into a thick-bottomed casserole and let them cook over a moderate heat. Stir the pancetta until golden, lift it out into a bowl, leaving behind the fat in the pan. Continue reading Coq Au Vin