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
For the dal
In a large pot, bring the split peas and 7 cups of water to a boil. Cover, lower the heat, and simmer for 1 hour or until the split peas are tender. I would start checking around the 30-40 minute mark. Drain and set aside. Continue reading Dal with potato masala
This is a very simple bread recipe to follow to make a white bloomer – don’t do what i do and play with measurements until you get used to things otherwise it might go wrong.
First put the flour in a bowl, add the dried yeast to one side and the salt to the other, they need to be kept apart at this stage. Next add the olive oil and about two thirds of the water. Continue reading White bloomer bread recipe
This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket. It’s also really simple which is an added bonus Continue reading Texan beef brisket
This is a light chicken stew with amazing summer vegetables ideal for a summer lunch.
First prep the vegetables, finely chop the onion, dice the carrot and yellow pepper, cut the broccoli into smallish florets, pod the broad beans if you’re using them and take the peas out the freezer! Continue reading Chicken with summer vegetables
This recipe for Cajun turkey burgers will work just as well with chicken or beef. First get a large bowl mix the chopped onion, fresh garlic, egg, turkey and Cajun spice mix, you need to make sure that the onion is very finely diced and that everything is well mixed together, it is best to use your hands to do this. Continue reading Cajun turkey burgers
Thai chicken & prawn noodle salad is super healthy and so easy to make.
First fill a pan with water and add the stock cube, a good slug of soy sauce, 1 chilli and the garlic. Leave to infuse for 5 mins or so and then add the chicken and simmer on a low heat for about 20 mins. Continue reading Thai chicken & prawn noodle salad
In a large frying pan or wok, heat the oil and add the onion. Fry for a few minutes, stirring. Add the meat and garlic and stir-fry for a few minutes until the meat starts to brown. Add the peppers and chilli and continue to stir-fry until the peppers start to soften slightly.
Add the smoked paprika, cumin and oregano. Stir well to mix. Squeeze in the lime juice and add the tomato, sugar and some salt and pepper. Continue to stir-fry until everything is cooked, about 5 minutes.
Serve with flour or corn tortillas and soured cream. A nice addition is an easy avocado salad: Mix 1 large avocado, chopped, with 2 finely chopped spring onions, 1 chopped tomato, half a cupful of peeled, seeded and chopped cucumber, a squeeze of lime juice, salt and pepper and 4-6 chopped mint leaves.
To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.
Skin the mackerel and flake into a bowl, removing any bones. Heat the grill to high.
In a large non-stick frying pan, heat the olive oil and gently fry the onions until soft and slightly coloured. Add the mackerel and mix with the onions until warmed through. Add the parsley, if using.
In a bowl, lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and mix through with the onion and mackerel. Turn down the heat and leave to cook until the egg has just started to set.
Place under the grill to finish cooking – this will only take a few minutes if the grill is hot.
Leave to rest in the pan for a few minutes before serving.
Serve with a tomato and onion salad