Preparation Time: 10 mins Cooking Time: 40 mins Serves: 4

Ingredients:

• 3 tbsp garlic infused olive oil
• 1 onion, peeled and chopped
• 300g paella rice
• Good pinch of saffron
• 200ml white wine
• 100g raw, peeled prawns (halved lengthwise)
• 300g skinned, boneless chicken thighs (chopped in bite-sized chunks)
• 100g chopped chorizo (1cm chunks)
• 1 red pepper deseed and chopped into 1 cm long strips
• 100g peas (fresh or frozen)
• 500ml chicken stock
• 1 tsp lemon juice
• Salt and pepper to taste

Method:

Heat the olive oil in a large frying pan and add the onion. Cook for 5 minutes or until golden and caramelised. Then add the rice and roast it for 1 minute before stirring in the wine and saffron. Bring to the boil and allow to bubble for a few minutes until the wine has evaporated.

Add the chicken to the pan and stir until the chicken is no longer pink on the outside. Then stir in the pepper and add the stock, turn up the heat until it boils.

Allow to simmer for 15 minutes, occasionally stirring, until the rice looks cooked. Feel free to add more stock or a little water at any time if the paella starts to look dry.

Finally add the prawns and peas and allow to cook for a few minutes. When the prawns are cooked add salt and pepper to taste with a splash of lemon juice and serve.

Preparation Time: 10 mins Cooking Time: 10 mins Serves: 4

Ingredients:

• 250g dried penne (wholewheat best)
• 3 tbsp olive oil
• 1 clove of garlic, peeled and crushed
• 3 large courgettes, trimmed, halved lengthwise and finely sliced
• Salt and pepper to taste
• Handful of basil leaves
• Handful of toasted pine nuts
• Grated parmesan to serve

Method:

Add pasta to boiling water and boil according to manufacturer instructions.

Whilst the pasta is boiling, heat the olive oil up in a pan and saute the garlic for a minute.

Then add the courgettes to the pan and lightly fry over a high heat until they are lightly golden (this may be 4-5 minutes) and remove from the stove.

When the penne is cooked, drain the pasta and mix in the courgettes, basil and pinenuts. Serve with some grated parmesan.

Preparation Time: 10 mins Cooking Time: 0 mins Serves: 4-6

Ingredients:

• 250g of smoked mackerel fillets (choose the plain ones)
• 2 tbsp horseradish cream (or to taste)
• 5 tbsp reduced fat creme fraiche
• Lemon juice to taste
• Freshly ground pepper

Method:

Remove the skin and flake the smoked mackerel into a food processor, checking carefully that there are no bones.

Pulse to break the fish up before adding 1tbsp horseradish, 3tbsp creme fraiche, a little lemon juice and the black pepper. Pulse again until smooth.

Taste and add as much of the remaining horseradish cream and creme fraiche until you are happy with the flavour. Spoon into a dish and chill before serving.

Preparation Time: 10 mins Cooking Time: 2 hours at 180°C Serves: 4

Ingredients:

• 2 carrots chopped in round slices
• 1 celery stick chopped in slices
• 1 green pepper chopped in 1cm strips
• 1 red pepper chopped in 1cm strips
• 1 onion chopped finely
• 2 tbsp garlic infused olive oil
• 1 whole chicken
• 2 tbsp mustard powder
• A pinch of salt and ground black pepper
• A small handful of fresh herbs (sage, thyme)
• 400ml chicken stock

Method:

Pre heat the oven to 180°C. Put half of the chopped carrots, celery, peppers and onions in the bottom of the pot you are using. Place the chicken on top.

Rub the chicken with the olive oil followed by the mustard powder and salt and pepper. Stuff the chicken with some of the remaining chopped vegetables and place the rest around the chicken.

Pour in the stock and put the lid on your casserole dish before putting into the oven. Allow to cook for 2 hours but check at 1 hour to spoon a little of the stock over the chicken.

Serve directly from the pot with some basmati rice and steamed vegetables.

Preparation Time: 10 mins Cooking Time: 15 mins Serves: 4

Ingredients:

• ½ Cucumber finely diced
• 1 pinch Salt
• 1 pinch freshly ground Black Pepper, freshly ground
• 250g plain low fat yogurt
• 1 tsp dijon mustard
• 3 tbsp dill, finely chopped
• 4 salmon fillets
• 1 lemon cut into wedges

Method:

Place the diced cucumber in a sieve over a bowl. Sprinkle with the salt and leave to drain for 1 hour. Then rinse the cucumber with cold water and dry with kitchen paper. Mix the cucumber with the yogurt and stir in the mustard and dill. Season to taste with salt and pepper.

Preheat the oven to 180°C and place salmon fillets on a baking dish and season with salt and pepper. Roast for 10-15 minutes depending on the thickness of the fillets. You want the salmon to be cooked through but not dry.

Serve the salmon with a wedge of lemon, a few new potatoes, a handful of seasonal vegetables and some sauce spooned over the salmon.

Preparation Time: 10 mins Cooking Time: 45 mins Serves: 4 – 6

Ingredients:

• Garlic infused olive oil
• 500g lean pork mince
• 500g extra lean beef mince
• 2 carrots grated
• 2 celery stalks grated
• 1 bottle of passata (roughly 500g)
• 1 tbsp tomato paste
• A pinch of mixed herbs
• 1 bay leaf
• 2 anchovies (chopped)
• 1 tbsp of chopped capers
• Salt and pepper to taste
• Gluten free spaghetti

Method:

Heat the oil in a large saucepan and brown the mince.

Then stir in the carrots and celery and cook for a further 2-3 minutes.

Add the passata, tomato paste, herbs, anchovies, capers and stir. Simmer for 30 minutes. You may need to add a little water if you feel the sauce needs it.

Serve with gluten free spaghetti and sprinkle with parmesan. Enjoy!

Preparation Time:

15 mins

Cooking Time:

15 mins

Serves:

4

Ingredients:

• 2 tbsp olive oil
• 100g of back bacon, trimmed of fat and chopped
• 1 medium onion, peeled and chopped
• 200g of potatoes peeled and cubed
• 500 ml of chicken stock
• 350ml skimmed milk
• Pinch of cayenne pepper
• 200g of fish fillets (mix of salmon, cod, pollock) in 2 cm chunks
• 100g of smoked haddock in 2cm chunks
• 1 tbsp chopped chives
• 1 tbsp chopped parsley
• Salt and pepper

Method:

Heat the olive oil in a large pan and fry bacon until golden brown.

Add the onion, cook for 5 minutes and then add potatoes, stock and cayenne pepper

Bring to the boil and then simmer until the potatoes are half cooked. Then add the fish and simmer for 5 minutes or until fish is cooked. Season with salt and pepper and sprinkle with chopped herbs.