100g of plain flour
1 tbsp of garlic granules
1 tbsp of English mustard powder
2 tsp of paprika
1 tsp of cayenne pepper
1 tsp of ground turmeric vegetable oil, for frying
500g of cod loins, cut into 2 .5cm chunks
6 mini tortilla wraps
Maldon sea salt flakes and black pepper
For the salsa:
2 tomatoes, very finely diced
½ onion, very finely diced
½ a small packet (about 15g ) of dill, chopped
1 drizzle of olive oil
1 tsp of caster sugar
For the harissa lime mayo:
3 tbsp of mayonnaise
1 tbsp of rose harissa
Finely grated zest of 1 lime and juice of ½
Maldon sea salt flakes
Step 1First make the salsa: combine the tomatoes, onion and dill in a bowl, add the olive oil and sugar and season well with salt and pepper, then mix together and set aside.
Step 2Mix the mayonnaise ingredients together in a small bowl and set aside.
Step 3Crack the eggs into a small shallow bowl, season with a little salt and pepper and beat together. Put the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, season very generously with salt and generously with pepper and mix until well combined.
Step 4Pour enough vegetable oil into a deep frying pan to fill to a depth of 2cm. Heat the oil over a medium-high heat and bring to frying temperature. Line a plate with kitchen paper.
Step 5Coat each piece of fish evenly in the flour mixture, then dip into the beaten egg to coat, and finally dip once more in the flour mixture, ensuring each piece is well coated. When the oil is ready (dip a piece of fish into the oil: if it sizzles immediately the oil is hot enough; if it bubbles ferociously the oil is too hot so reduce the heat before you begin cooking), fry the fish in batches for about 2–3 minutes, or until the batter is crispy and deep golden brown.
Step 6Transfer to the paper-lined plate to drain. Serve in wraps with the mayo and top with a little of the salsa.
40g of butter
1 .5 -1 .8kg whole organic chicken
Juice of 3 limes
1 tbsp of ground allspice
1 tsp of ground cinnamon
½ tsp of cayenne pepper
2 tsp of sea salt
1 tbsp of rice malt syrup
For the slaw:
1 tbsp of olive oil
2 bunches of tenderstem broccoli, halved lengthways
1 pack of pre-shredded coleslaw mix
4 spring onions, sliced
Step 1In the morning, melt the butter in a hot frying pan and brown the chicken all over. Remove from the pan and place it upside down in the slow-cooker insert.
Step 2Combine the lime juice with the spices and salt in the same pan over low heat. Add the rice malt syrup and stir until melted and combined.
Step 3Pour the mixture over the upside-down chicken and rub all over, including the cavity, to coat thoroughly. Cover and cook for 6 hours on low or 3 ½ hours on high.
Step 4In the evening, make the Easy Slaw. Heat the olive oil in a large saucepan, then gently sweat the broccoli until almost tender. Add the remaining ingredients and stir until warmed through.
Step 5Remove the chicken from the slow cooker and slice the meat from the bone. Serve with slaw.
1 ½ tbsp of extra virgin olive oil
1 ½ leeks, sliced
3 tbsp of lemon thyme leaves
Sea salt and cracked black pepper
450g of arborio rice
2 litres vegetable or chicken stock
150g of baby spinach leaves
180g of kale leaves, stems removed and shredded
3 tsp of lemon rind, finely grated
1 ½ tbsp of lemon juice
7g of basil leaves, roughly chopped
60g of parmesan, finely grated
Step 1Preheat the oven to 180°C.
Step 2Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, salt and pepper and cook for 5 minutes or until leek is golden and soft.
Step 3Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for 5 minutes.
Step 4Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until risotto is creamy and the greens are tender. Stir through the basil and parmesan and serve.
On The BBQ
5 medium sweet potatoes, scrubbed clean and cut into thin wedges
3 tbsp of olive oil
1 tsp of sweet smoked paprika
1 tsp of mild chilli powder
6 chicken breast fillets
Zest and juice of 1 lime
3 garlic cloves, crushed
8 -10 dashes of Tabasco Sauce
2 large avocado, stone removed
Handful coriander, leaves roughly chopped
12 corn tortillas
Natural yogurt and sliced red chilli, to serve
Step 1Preheat the oven to 200°C, gas mark 6. Toss the potato wedges in a tray with 1 tbsp of oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.
Step 2Put the flattened chicken in a medium resealable food bag with the remaining 1 tbsp of oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.
Step 3Heat a BBQ over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.
For the tzatziki:
300g of full fat Greek yoghurt
150g of cucumber
1 tsp of salt
1 large garlic clove, minced
1 tsp of dried oregano
1 tbsp of olive oil, to drizzle (optional)
For the chicken skewers:
800g of skinless chicken thighs
1 -2 tbsp of olive oil
Juice of half a lemon
1 tbsp of dried oregano
2 tsp of red wine vinegar
Salt and freshly ground pepper
Add 2 minced garlic cloves if you are skipping the tzatziki
2 large vine tomatoes, sliced thinly
1 large red onion, sliced very thinly and mixed with 2 tbsp of finely chopped flat-leaf parsley
Crumbled feta cheese
Step 1To make the tzatziki, coarsely grate the cucumber into a bowl and sprinkle with the salt. Let it stand for 5 minutes then use your hands to squeeze most of the moisture out. Mix well with yogurt, garlic, and oregano. Add a drizzle of olive oil over the top and chill until needed.
Step 2Soak your chicken in cold water for 30 minutes so that they don’t burn.
Step 3Dice the chicken into bitesize pieces, removing any fatty bits. Put into a bowl with the olive oil, lemon juice, oregano and red wine vinegar. Mix everything together and season liberally with salt and pepper. Leave to marinate for an hour (or overnight if you have time).
Step 4Thread the meat onto the skewers. Cook over a medium-hot BBQ, turning frequently until the chicken is completely cooked through. Alternatively, heat a large frying or griddle pan and wipe with olive oil. Cook the skewers over a high heat, turning frequently so that they cook evenly, checking that the chicken is fully cooked before removing it from the heat.
Step 5Serve with warmed flatbreads, tzatziki, a small, sliced onion and some crumbled feta – enjoy!
For the broad bean hummus:
425g of broad beans, fresh or frozen
1 ½ ripe avocados
3 tbsp of tahini paste
3 cloves of garlic crushed
Juice of 1 lemon
15 tbsp of olive oil
3 tbsp of coriander leaves, roughly chopped
3 tbsp of maple syrup
Salt and pepper, to taste
For the sweet pepper & maple relish:
1 ½ green chilli
1 ½ red pepper
1 ½ red onion
4 large tomatoes, skinned and roughly chopped
3 tbsp of maple syrup
35g of chopped parsley
6 tbsp of lime juice
For the halloumi kebabs:
250g of halloumi, cut into 2cm cubes
300g of chestnut mushrooms, cut into quarters
1 ½ courgette, sliced into ribbons
40g of fresh mint
Olive oil, for grilling
3 tbsp of maple syrup
Step 1To make the broad bean hummus. Boil broad beans in salted water for 4-5 minutes. Drain and refresh under cold water. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice. Add 3-4 tbsp olive oil. Place in food processor and blend until smooth. Add the remaining olive oil and season with salt and pepper to taste
Step 2To make the sweet pepper and maple relish, finely chop the chilli, pepper, onion and parsley. Add all to a food processor with the lime juice, tomatoes and maple syrup. Blend evenly until it reaches the desired consistency.
Step 3To make the halloumi kebabs, add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil. Grill over a BBQ for 2-3 minutes each side and drizzle over maple and garnish with torn mint. Serve with the relish and hummus.
350g of peas, blanched
4 tbsp of extra virgin olive oil
4 spring onions, finely sliced
A few sprigs of fresh mint
Zest of 2 lemon
8 small flat breads
12 radishes, thinly sliced
150g of vegan cream cheese
Extra virgin olive oil
Extra mint leaves
1 tub of herby ChicP hummus
Step 1In a bowl combine the blanched peas, oil, spring onions, roughly chopped mint leaves, lemon zest and season with salt and pepper and set aside.
Step 2Heat the flat breads in the oven until lightly crisp.
Step 3Spread the herby hummus onto the flatbreads and top with little dollops of cream cheese, the pea mix, radishes and micro herbs.
Step 4Finish with a little extra mint leaves and drizzle with extra virgin olive oil.
For the base:
750g of strong white flour plus extra for dusting
1 ½ tsp of easy blend yeast
¾ tsp of sugar
For the topping:
450g of Jersey Royal potatoes, sliced thinly
120g of asparagus spears, trimmed
400g of ricotta cheese
3 smoked garlic cloves (or just use normal), finely chopped
3 tbsp of olive oil, plus extra for drizzling
100g of mange tout, sliced
100g of peas, defrosted if frozen
150g of grated mozzarella
20g of parmesan cheese, freshly grated
75g of pea shoots
Step 1In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml of hot water. Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30 minutes or until it has doubled in size.
Step 2Bring a pan of water to the boil, add the potatoes and simmer for 5-6 minutes until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta with the garlic, olive oil and plenty of freshly ground pepper and some salt.
Step 3Preheat the oven to 200ºC Fan/Gas Mark 7. Dust a couple of baking trays with a little flour. Divide the dough into 6 and roll out or hand stretch as thinly as you can.
Step 4Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots.
2 tbsp of light olive oil
2 onion, sliced thinly
16 large free-range eggs
2 tbsp of plain flour
230ml of single cream
400g of medium comté, 150g grated and 50g cut into long matchsticks
50g of soft herbs, e.g. parsley, basil, dill, chives or mint, leaves roughly chopped
Knob of butter
Seasonal vegetables, cooked, e.g. a few spears of griddled asparagus or charred slices of courgette
Optional: roasted red pepper, sliced into strips; fried lardons or chorizo; sliced ham
Step 1Heat a large non-stick frying pan over a medium heat, add the olive oil. Add the onion and cook for about 10 to 15 minutes until it is soft and lightly golden, but do not let it burn.
Step 2Heat oven to 190℃/170℃ Fan.
Step 3In a large bowl, whisk the eggs, flour and cream by hand and season with ¾ teaspoon of fine salt and a few grinds of black pepper. Mix in the herbs and the grated comté.
Step 4Add the onion to the egg mixture and stir it in.
Step 5Return the frying pan to the hob on a medium-high heat, add a knob of butter and, once it is foaming, pour in the egg mixture. Lay over the green vegetables and, if you are using them, the peppers, lardons, chorizo or ham. Cover with the lid and cook for 5 minutes until a ring about 1 to 2cm thick around the edge of the pan is set, but still runny in the middle.
Step 6Scatter the sticks of comté over the top of the frittata and put it in the centre of the oven, uncovered, for about 6 minutes until it is just set – you can turn on the grill for the last 1 to 2 minutes to brown the top if necessary, but watch it carefully so it does not burn.
Step 7Remove the pan from the oven and let it sit for 5 minutes. Carefully slide the frittata out of the pan (do not flip it over) onto a large plate or serving board and slice it into wedges. Serve warm.
For the roast veg:
1 fennel sliced
1 tbsp of olive oil
Pinch of sea salt flakes
750g of organic new potatoes
2 tbsp of olive oil
1 tsp of sea salt flakes
For the courgettes:
3 small or 2 large courgettes, sliced into strips
2 tbsp of olive oil
For the pea pesto:
3 tbsp of pine nuts, toasted
500g of peas, defrosted by running them under a hot tap
3 tbsp of extra virgin olive oil
2 big handfuls of basil
Juice of 1 lemon
3 tbsp of nutritional yeast
1 clove garlic, peeled
1 tsp of sea salt flakes