Ingredients (serves 2)

• 2 free range skinless chicken breasts
• 100 gr jasmine rice
• 250 gr baby leaf spinach

For the marinade

• 2 garlic cloves, minced
• 2 tbsp light soy sauce
• 3 tbsp sweet mango chutney
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped chives
• 1 tsp Thai 7 spice
• 1 tsp tomato puree

How to:

1. Combine the marinade ingredients reserving a few chives.
2. Slash the chicken breasts and place them in a non metallic bowl. Pour the marinade over the chicken combine well and allow to marinate for 30 min.
3. Cook the rice according to the pack instructions.
4. Meanwhile, heat a pan until hot, reduce the heat to medium, add the chicken and cook for 15 min, turning and basting frequently until cooked through.
5. Heat a wok or large nonstick frying pan, and add the spinach with a splash of water. Add 1 tbsp of soy sauce and stir fry for 2 min until tender and wilted.
6. Serve with the reserved chives scattered on top and enjoy!

Ingredients (serves 2)

• 125gr couscous
• 170ml vegetable stock
• 200gr can chickpeas, drained and rinsed
• 200gr  broad beans, boiled.
• 2 courgettes, sliced lenghtways
• 4 small vine-ripened tomatoes
• 125gr halloumi cheese, sliced lengthways

For the marinade/dressing

• 50ml olive oil
• 1 lime, the juice
• 2 garlic cloves, finely chopped
• 2 tbsp chopped fresh mint
• 1 red chilli, finely chopped

How to:

1. Prepare the marinade, with the olive oil, lime juice, the finely chopped garlic cloves, the chopped mint and the the finely chopped chilli.
2. Slice the halloumi and pour half of the marinade on it.
3. Tip the couscous in a bowl, and pour the boiling stock. Cover with a plate and set aside for 15 min.
4. Fluff up the couscous with a fork and stir in the chickpeas, the broad beans and the other half of the dressing.
5. Heat 1 tbsp of olive oil in a griddle pan and fry the courgette slices over a high heat for 2-3 min.  Lift out on a  kitchen paper. Then add the tomatoes and  cook for another couple of minutes.
6. Add 1 more tbsp of olive oil and  brown the halloumi on both sides, remove from the pan and push in a skewer.
7. Place the couscous on a plate with the courgettes and the tomatoes on top add the halloumi skewers and serve immediately.

Ingredients

• 2 tbs olive oil
• 1 sirloin steak , aprox 350 gr. sliced into thin strips and tossed with 2 tbsp cornflour
• broccoli florets, sliced
• 2 garlic cloves , sliced
• A 5cm piece ginger , finely chopped
• 1 tsp dried chilli flakes
• 1 bunch spring onion , sliced
• 4 tbsp soy sauce mixed with 2 tbsp sugar
• 2 limes , juiced
• 250gr steamed rice

How to:
Heat 1 tbs of the oil in a wok until very hot. Fry the steak in batches until dark and crisp. Remove the steak and set aside. Add the remaining oil in the wok and stir-fry the broccoli, garlic, ginger and chilli for 1 minute. Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and spring onions, stir and serve with a bowl of steamed rice.

Ingredients (serves 2)

• 1 clove of garlic , pressed
• 1 tbs finely chopped fresh parsley
• 1 tbs snipped fresh chives
• 25 gr low fat margarine
• 2 skinless haddock loins
• 4 slices Parma ham
• freshly ground black pepper
• 300gr samphire
• 50ml white wine
• 20gr butter

How to:

1. Preheat the oven to 190°C / fan oven 170°C. In a small bowl mix together the garlic, parsley, chives, margarine and freshly ground black pepper.
2. Put the haddock loins on a board and cut each in half. Spread the garlic butter over the halves. Top each with another piece of haddock, sandwiching the garlic spread.
3. Wrap each haddock sandwich with two slices of Parma ham to enclose the fish. Transfer to a baking tray and roast in the oven for 10-15 min until golden and cooked.

For the samphire

1. Put the samphire in a sink of water and remove any wrinkled or black bits, and any ends that look dry, then transfer to a colander. Cut a bunch of chives into lengths. Put the samphire in a bowl with the chives and wine, and add a few knobs of butter, season well and mix. Place on a baking tray and bake for 8 min.

Serve the haddock kiev on a samphire bed.

We don’t get graham crackers here in the UK. A lot of people replace them with digestive biscuits. For this recipe I’ve decided to try petit beurre biscuits instead, and it worked really nice!

Ingredients (serves 6)

500 gr fresh English strawberries, washed
600ml whipping cream
3 tbs confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
1 packet Petit beurre (I get them from my local Turkish shop)
50 gr dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six petit beurre biscuits. Lightly cover the top of the petit beurres with more whipped cream, and then a single layer of strawberries. Repeat twice, until you have three layers of petit beurres. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat 2 tbs of cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the biscuits have softened completely. Garnish with additional berries.

Recipe adapted from the kitchn.com

Ingredients (serves 2)

• 500 gr new potatoes
• a small bunch of tarragon, stems removed and leaves chopped
• 1 shallot, finely chopped
• 1 tbs red wine vinegar
• 2 tbs extra virgin olive oil
• 6 spring onions, finely chopped
• 50gr rocket
• 2 hot smoked salmon fillets

How to:

1. Boil the potatoes in salted water for 20-25 min until easily pierced with a knife. Drain and when cool enough to handle, cut into thick slices.
2. Mix together the tarragon, shallot, red wine vinegar, olive oil and seasoning. Pour 3/4 of this dressing over the warm potatoes and mix. Add the spring onions and rocket and mix again.
3. Divide between 2 plates and top with the hot smoked salmon. Pour the remaining dressing over and serve.

Ingredients (serves 2)

• 2 skinless chicken breasts
• 1 tbsp flour , well seasoned
• olive oil
• 1 red onion , halved and thinly sliced
• 3 celery stalks, thinly sliced
• 100g cherry tomatoes , halved
• 1 tbsp red wine vinegar
• ½ tsp sugar
• a small handful flat-leaf parsley , chopped
• watercress or rocket to serve

How to:

1. Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper and flatten gently with a rolling pin or the bottom of a heavy pan. Dust with the seasoned flour, shaking off any excess.
2. Heat 1 tbsp olive oil in a non-stick frying pan and brown the chicken well on both sides. Remove then cook the onion and celery in the same pan for 3 minutes and season. Add the tomatoes and cook for 3-4 minutes until they start to break down. Add the vinegar and sugar. Put the chicken back in the pan and cook for 3-4 minutes until cooked through then stir in the parsley. Serve with green salad.

Recipe via BBC Good Food

Ingredients

• ½ small red onion
• 1 crushed garlic clove
• 2 tsp white-wine vinegar
• ½ tsp aged balsamic vinegar
• 3 tbsp olive oil, plus extra to finish
• 400g asparagus spears, woody bases removed
• 3 small ripe tomatoes (around 200g)
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• 100g fresh and crumbly cheese
• Maldon sea salt and black pepper

How to:

1. First, cut the onion into 0.5cm dice and place in a bowl along with the garlic, both vinegars, the olive oil and a pinch of salt. Stir, then set aside so the onion and garlic will soften and mellow a little.
2. Make an ice bath by filling a bowl with ice and cold water. Bring a pan of water to a boil, drop in the asparagus and cook for two minutes. Drain, plunge the spears into the ice bath to stop the cooking, then drain and dry.
3. Heat a ridged griddle pan until almost smoking, then lay in a few spears at a time, perpendicular to the grill lines. Cook for two minutes a side, just until you get nice char marks, remove and leave to cool. Repeat with the remaining spears.
4. Quarter the tomatoes, remove and discard the seeds, and use a small, sharp knife to cut them into just under 1cm square dice. Add the tomatoes and herbs to the marinating onion, season and stir gently.
5. Arrange the asparagus on serving plates and spoon the tomato salsa around their centre. Use your fingers coarsely to crumble the cheese and sprinkle over the salsa. Finish with a drizzle of olive oil over the tips and bases of asparagus, and possibly also a sprinkle of salt, depending on the saltiness of the cheese.

* Recipe Yotam Ottolenghi for the Guardian