1001 Recipes You've Always Wanted to Cook (2015)

Lemon Chicken

MEALS IN MINUTES

Too busy to cook? Even when you’re in a hurry, there’s always time to whip up a meal from scratch. All the recipes in this chapter are simple to prepare and cook, so you can create a delicious lunch or supper in no time at all. And they’re healthier and often more filling and economical than buying a ready meal from the supermarket or ordering in a takeaway.

When you’re making real fast food, it’s important to use the best-quality, freshest ingredients to maximize the nutritional goodness and flavour. Don’t mess about with them - prepare, cook and serve them in the simplest way without any fuss.

Most of the meals can be prepared and cooked in less than 45 minutes from start to finish - and they taste delicious, too. In the following pages you will find mouthwatering recipes for curries, pasta dishes, stir-fries and substantial salads, plus lots of vegetarian options.

There’s no need to slave away for hours in the kitchen over a hot stove - if you prefer to spend your time eating in a relaxed and enjoyable way rather than cooking complicated and time-consuming food, these are the dishes for you.

CHICKEN AND SPINACH CURRY

1 tbsp sunflower oil

2-3 tbsp curry paste

340g/12oz potatoes, cubed

1 x 400ml/14fl oz can full-fat coconut milk

250ml/8fl oz/1 cup chicken stock

4 boneless, skinless chicken breasts, sliced

250g/9oz baby spinach leaves

a large handful of fresh coriander (cilantro)

a small handful of fresh mint

salt and ground black pepper

3 tbsp toasted flaked almonds

1 Heat the oil in a pan, add the curry paste and cook for 2 minutes, stirring. Add the potatoes and cook for 2-3 minutes, stirring, until they start to brown.

2 Add the coconut milk and 125ml/4fl oz/½ cup stock, season with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes. Stir the chicken into the sauce and cook, covered, for 10-15 minutes until the chicken and potatoes are cooked through.

3 Finely chop the spinach and coriander and stir into the sauce. Bring to the boil and cook for 2 minutes. Add the remaining stock, if needed, and simmer for 2-3 minutes.

4 Serve the curry in shallow bowls, garnished with toasted flaked almonds, with rice or warmed naan breads.

JERK CHICKEN

1 tbsp fresh thyme leaves

2 tsp grated fresh root ginger

1 tsp ground allspice

2 tbsp brown sugar

2 tbsp soy sauce

2 garlic cloves, crushed

1 Scotch bonnet chilli, chopped

2 tbsp vegetable oil

8 chicken thighs or drumsticks

1 Preheat the grill (broiler) to medium and set the grill (broiling) rack about 15cm/6in from the heat.

2 Use a blender or a pestle and mortar to make the jerk marinade. Combine the thyme, ginger, allspice, sugar, soy sauce, garlic, chilli and oil until smooth.

3 Put the chicken pieces on a foil-lined baking sheet and pour the jerk marinade over them. Rub it into the chicken. Grill (broil) for 15 minutes, turning the chicken occasionally, until golden brown and cooked through.

4 Serve the chicken with boiled rice and some salad.

LEMON CHICKEN

4 x 150g/5oz skinless, boneless chicken breasts

juice of 2 lemons

2 garlic cloves, crushed

2 tbsp olive oil

salt and ground black pepper

lemon wedges and watercress sprigs to serve

1 Put the chicken breasts in a shallow bowl and season with salt and pepper. Pour over the lemon juice, garlic and oil.

2 Preheat the grill (broiler) to medium. Place the chicken in a foil-lined grill (broiler) pan.

3 Grill (broil) for about 6-8 minutes, then turn the chicken over and grill the other side until it is golden and the meat is cooked right through.

4 Serve the chicken, sprinkled with more black pepper, with lemon wedges and watercress.

SALTIMBOCCA ALLA ROMANA

4 veal escalopes

4 fresh sage leaves

4 thin slices Fontina cheese

8 thin slices Parma ham

50g/2oz/4 tbsp butter

1 tbsp oil

2 tbsp Marsala

salt and ground black pepper

fried sage leaves to garnish

1 Place the veal escalopes between two sheets of greaseproof paper and pound with a rolling pin to flatten them. Season with salt and black pepper.

2 Place a sage leaf on top of each escalope and then a slice of cheese. Wrap each one in two slices of Parma ham. Secure with a wooden cocktail stick (toothpick).

3 Heat the butter and oil in a frying pan over a low to medium heat. Add the escalopes in batches and cook gently until golden brown on both sides. Stir in the Marsala, then cover the pan and simmer gently for 6-8 minutes.

4 Serve the escalopes with the pan juices poured over them, garnished with fried sage leaves.

CHICKEN TIKKA PITTAS

4 pitta breads

200g/7oz mixed salad leaves

450g/1lb cooked chicken tikka breast fillets

½ red onion, finely chopped

8 cherry tomatoes, halved

4 tbsp natural yogurt

¼ cucumber, diced

2 tbsp mango chutney

1 Split each pitta bread down one side to form a pocket. Fill each pocket with a handful of salad leaves.

2 Divide the chicken among the pitta breads and add the red onion and cherry tomatoes.

3 In a bowl, mix together the yogurt, cucumber and mango chutney. Drizzle over the chicken mixture, then fold over the pittas and serve immediately.

FIERY MANGO CHICKEN

2 tbsp mango chutney

2 tbsp sweet chilli sauce

grated zest and juice of 1 lime

4 tbsp natural yogurt

4 tbsp chopped fresh coriander (cilantro) plus extra to garnish

4 chicken breasts with skin on

1 large ripe mango, peeled, stoned and cut into 8 slices

oil to brush

salt and ground black pepper

boiled rice to serve

1 In a shallow dish, mix together the mango chutney, chilli sauce, lime zest and juice, yogurt and coriander. Season with salt and pepper.

2 Put the chicken breasts, skin-side down, on a board, cover with clingfilm (plastic wrap) and beat with a rolling pin to flatten them. Slice each one into three or four pieces and stir into the yogurt mixture. Cover and chill for 15 minutes.

3 Preheat the grill (broiler). Brush the mango lightly with oil and grill (broil) for 2 minutes on each side or until lightly charred but still firm. Set aside.

4 Arrange the chicken on a foil-lined grill pan and grill for 5 minutes on each side until cooked and golden brown.

5 Serve hot, sprinkled with coriander with the grilled mango and boiled rice.

GRILLED SPICY CHICKEN

4 boneless, skinless chicken breasts

1 tsp ground cumin

1 tsp ground turmeric

1 tsp curry paste

1 garlic clove, crushed

250g/9oz/1 cup natural yogurt

3 tbsp chopped fresh coriander (cilantro) plus extra to garnish

salt and ground black pepper

1 Prick the chicken breasts with a fork, cover with clingfilm (plastic wrap) and beat with a rolling pin until flattened.

2 Mix the cumin, turmeric, curry paste, garlic and yogurt in a shallow dish. Season with a little salt and pepper and stir in the coriander.

3 Add the chicken and turn in the yogurt mixture.

4 Preheat the grill (broiler). Place the chicken on a foil-lined grill (broiler) pan and cook, turning occasionally, for about20 minutes until brown outside and cooked through inside.

5 Serve immediately, garnished with coriander.

CHICKEN FAJITAS

700g/1½lb skinless chicken breasts, cut into strips

2 tbsp fajita seasoning

1 tbsp olive oil

1 red and 1 green (bell) pepper, seeded and sliced

2 red onions, thinly sliced

1 bunch of spring onions (scallions), halved

8 flour tortillas

150g/5oz tomato salsa

125g/4oz guacamole

8 tbsp soured cream

1 Put the chicken in a large shallow dish and toss with the fajita seasoning.

2 Heat the oil in a large frying pan, add the chicken and cook for 5 minutes, turning, until golden brown and tender.

3 Add the red and green peppers and red onions and cook for about 8-10 minutes until tender.

4 Meanwhile, warm the tortillas in a microwave on full power for 45 seconds, or wrap in foil and warm in a preheated oven at 180°C/350°F/Gas 4.

5 Divide the chicken and vegetables among the tortillas and place two on each serving plate. Add the tomato salsa, guacamole and soured cream and roll up or fold over.

6 Serve the tortillas immediately.

GRILLED CHICKEN WALDORF

125g/4oz/1 cup walnuts

olive oil to brush

4 skinless, boneless chicken breasts

125g/4oz mixed salad leaves

2 red apples, cored and cubed

4 celery sticks, diced

4 tbsp chopped fresh parsley

125g/4oz Roquefort cheese

125ml/4fl oz/½ cup mayonnaise

salt and ground black pepper

1 Put the walnuts in a frying pan and place over a high heat, shaking the pan frequently, for 2-3 minutes until toasted and golden brown. Set aside to cool.

2 Lightly brush a griddle pan with oil and place over a medium heat. Season the chicken with salt and pepper and cook for 8-10 minutes on each side until golden brown. Set aside.

3 In a large bowl, mix together the salad leaves, apples, celery, parsley and walnuts. Crumble the Roquefort into the mayonnaise and mix well. Stir into the salad.

4 Thickly slice the chicken and arrange on four serving plates with the salad.

CHICKEN WITH BLACK-EYED BEANS

4 whole unpeeled garlic cloves

4 tbsp olive oil

1 tbsp Jamaican jerk seasoning

4 boneless chicken breasts

1 x 400g/14oz can black-eyed beans, drained and rinsed

2 tbsp chipotle chilli sauce

salt and ground black pepper

lemon quarters to serve

1 Preheat the oven to 200°C/400°F/Gas 6. Put the unpeeled garlic in a small roasting pan and drizzle with 1 tbsp oil. Roast in the oven for 15-20 minutes or until softened.

2 Meanwhile, preheat the grill (broiler). Rub the jerk seasoning into the chicken. Cook under the grill for 15-20 minutes or until golden brown and cooked through, turning occasionally.

3 Mash the black-eyed beans and place in a pan. Squeeze the garlic out of the skins into the pan. Add the remaining oil and the chipotle chilli sauce. Cook gently for 15 minutes.

4 Beat the bean mixture and divide among four plates. Serve with the chicken and lemon quarters.

THAI GREEN CHICKEN CURRY

2 tsp coconut oil

1 onion, finely chopped

3 tsp grated fresh root ginger

1 lemongrass stalk, trimmed

225g/8oz button mushrooms

1 tbsp Thai green curry paste

300ml/½ pint/1¼ cups coconut milk

150ml/¼ pint/scant ⅔ cup hot chicken stock

1 tbsp Thai fish sauce

4 skinless chicken breasts

12 raw tiger prawns (shrimp)

chopped fresh coriander (cilantro) plus sprigs to garnish

1 Heat the oil in a wok or deep frying pan over a medium heat. Add the onion, ginger, lemongrass and mushrooms and stir-fry for 5 minutes or until the mushrooms turn golden.

2 Stir in the curry paste and cook for 1 minute.

3 Add the coconut milk, hot stock and fish sauce. Bring to the boil. Cut each chicken breast into several large chunks and add to the wok.

4 Reduce the heat and simmer for 10 minutes or until the chicken is cooked and the liquid has reduced.

5 Add the prawns and cook for 3-4 minutes, turning halfway through, until cooked and pink.

6 Stir in the chopped coriander and serve the curry with some boiled rice, garnished with coriander sprigs.

SPICED CHICKEN WITH BEANS

4 skinless chicken breasts

5 tbsp olive oil

1 tbsp sweet chilli sauce

100g/3½oz/½ cup couscous

1 garlic clove, sliced

1 x 400g/14oz can cannellini beans, drained and rinsed

juice of 1 lemon

1 small red onion, diced

175g/6oz baby plum tomatoes, seeded and chopped

1 ripe mango, peeled, stoned and diced

2 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

salt and ground black pepper

1 Put the chicken on a board, cover with clingfilm and flatten with a rolling pin. Mix 2 tbsp olive oil in a shallow bowl with the chilli sauce. Add the chicken and turn to coat.

2 Heat a frying pan and cook the chicken for 6-8 minutes on each side until golden brown and thoroughly cooked.

3 Meanwhile, put the couscous in a large bowl and pour over 100ml/3½fl oz/⅓ cup boiling water. Cover with clingfilm (plastic wrap) and set aside.

4 Put the remaining oil in a small pan with the garlic and beans and place over a low heat for 3-4 minutes. Stir in the lemon juice and season with salt and pepper.

5 Fluff up the couscous with a fork and add the warm beans. Stir in the red onion, tomatoes, mango, parsley and mint.

6 Slice each chicken breast and serve with the bean and mango couscous.

HEALTHY CHICKEN SALAD

1 bunch of kale

4 cooked chicken breasts, skinned and shredded

1 avocado, halved, stoned, peeled and sliced

125g /4oz mixed sprouts

1 x 400g/14oz can cannellini beans, drained and rinsed

1 large carrot, cut into ribbons

3 tbsp olive oil

1 tbsp cider vinegar

1 tsp honey mustard

3 tbsp sunflower seeds

2 tbsp pine nuts (pignoli)

salt and ground black pepper

1 Cut the hard stems off the kale and discard them. Finely shred the kale leaves and place them in a large bowl.

2 Add the chicken, avocado, mixed sprouts, cannellini beans and carrot and toss together gently.

3 To make the dressing, whisk together the oil, cider vinegar and honey mustard in a small bowl until well combined.

4 Toss the dressing gently through the salad, then sprinkle the sunflower seeds and pine nuts over the top and serve.

MEXICAN CHICKEN SALAD

2 cooked chicken breasts

225g/8oz/1¼ cups canned corn kernels

50g/2oz/½ cup grated Cheddar

25g/1oz jalapeño peppers, diced

1 x 400g/14oz can kidney beans, drained and rinsed

½ iceberg lettuce, shredded

1 small avocado

6 tbsp soured cream

juice of 1 lime

50g/2oz tortilla chips

salt and ground black pepper

1 Cut the chicken into bite-size chunks and place in a bowl with the corn kernels.

2 Add the grated Cheddar, jalapeño peppers, kidney beans and lettuce. Mix gently together and season with salt and pepper.

3 Peel and stone the avocado and mash the flesh. Add the soured cream and lime juice and stir together to make a chunky dressing.

4 Toss the salad with the dressing. Roughly crush the tortilla chips and scatter over the salad. Mix through gently and serve immediately.

CARIBBEAN CHICKEN SALAD

450g/1lb sweet potatoes

1 red (bell) pepper, seeded and cut into chunks

1 red onion, sliced

2 tbsp olive oil

4 chicken breast fillets, skin on

1 tbsp Jamaican jerk seasoning

225g/8oz baby spinach leaves

juice of ½ lime

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Peel the sweet potatoes and cut them into chunks. Place in a roasting pan with the red pepper and red onion, drizzle with the oil and season with salt and pepper. Roast in the oven for 25 minutes until tender and golden brown.

2 Season the chicken breasts and rub with jerk seasoning. Preheat the grill (broiler) to high. Grill (broil) the chicken for 8 minutes on each side or until cooked through. Set aside.

3 Mix the roasted vegetables with the spinach and sprinkle with lime juice. Check the seasoning.

4 Divide the roasted salad mixture between four serving plates. Cut the chicken into thick slices and arrange on top of the salad.

TURKEY SESAME STIR-FRY

450g/1lb turkey breast fillets, cut into strips

4 tbsp teriyaki sauce

450g/1lb fine egg noodles

1 tbsp sesame oil plus extra for the noodles

2 carrots, cut into matchsticks

225g/8oz mangetouts

225g/8oz baby corns

2 tbsp sesame seeds, toasted

1 Put the turkey strips in a large bowl with the teriyaki sauce and stir to coat. Set aside for 5 minutes.

2 Cook the noodles in boiling water according to the pack instructions. Drain well, then toss in a little sesame oil.

3 Heat the sesame oil in a wok or deep frying pan and add the turkey, reserving the marinade. Stir-fry over a high heat for 2-3 minutes until starting to brown. Add the vegetables and reserved marinade and cook over a high heat, stirring, until the vegetables start to soften.

4 Stir in with the sesame seeds and serve immediately on top of the noodles.

STEAK AU POIVRE

3 tbsp black peppercorns

4 x 225g/8oz lean rump or sirloin steaks

25g/1oz/2 tbsp butter

2 tbsp olive oil

2 whole garlic cloves, peeled

250ml/8fl oz/1 cup red wine

salt

1 Crush the peppercorns coarsely using a pestle and mortar. Scatter them on a plate, place the steaks on top and press down hard so that they stick to the surface of the meat. Repeat on the other side.

2 Heat the butter and oil in a large frying pan and quickly fry the garlic. Remove and add the steaks. Sear them on both sides over a high heat. Lower the heat slightly and cook for a further 4-12 minutes, according to personal preference, turning them often. Season to taste with salt.

3 Just before the steaks are cooked, add the red wine and let it bubble away and reduce to a syrupy consistency.

4 Pour the sauce over the steaks to serve.

CALF’S LIVER WITH SAGE AND BALSAMIC

30g/1oz/2 tbsp butter

1 tbsp olive oil

12 sage leaves

4 thin slices calf’s liver

2 tbsp good-quality balsamic vinegar

grilled polenta to serve

1 Preheat the oven to 110°C/225°F/Gas ¼.

2 Heat the butter and oil in a heavy-based frying pan over a medium heat. Add the sage leaves and cook them briefly for 1-2 minutes until crisp. Remove, arrange in a single layer in a shallow dish and keep warm in the oven.

3 Add two slices of calf’s liver to the hot pan and cook for about 30 seconds on each side over a high heat. Remove and quickly cook the remaining two slices.

4 Return the first two slices to the pan, add the balsamic vinegar and cook for 2 minutes until syrupy.

5 Serve with the sage leaves and some grilled polenta.

STIR-FRIED GINGER BEEF

1 tbsp vegetable oil

450g/1lb lean steak strips

5cm/2in piece fresh root ginger, peeled and cut into matchsticks

2 carrots, cut into matchsticks

1 green (bell) pepper, seeded and cut into thin strips

3 tbsp light soy sauce

1 tbsp cornflour (cornstarch)

1 tbsp sesame seeds

salt and ground black pepper

1 Heat the oil in a wok or deep frying pan set over a high heat. Add the steak and stir-fry for 2 minutes.

2 Stir in the ginger, carrots and green pepper and stir-fry until the vegetables are just tender.

3 Blend the soy sauce and cornflour and stir into the steak and vegetables in the wok. Cook, stirring occasionally, for about 30 seconds, until thick and syrupy. Season to taste and sprinkle with the sesame seeds.

4 Serve immediately with boiled rice or egg noodles.

PASTA AND SALAMI SALAD

450g/1lb ready-made pasta salad of your choice

75g/3oz salami, cut into matchsticks

340g/12oz tomatoes, diced

4 tbsp chopped fresh parsley

ground black pepper

1 Put the pasta salad in a large bowl and add the salami, tomatoes and parsley.

2 Toss together and season to taste with salt and ground black pepper. This salad can be made in advance and kept in a cool place for a few hours until needed.

THAI BEEF NOODLE SALAD

150g/5oz rice noodles

125g/4oz sliced lean roast beef

125g/4oz beansprouts

2 carrots

chopped coriander (cilantro) to garnish

For the Thai dressing

juice of 1 lime

1 red chilli, seeded and chopped

2 tsp chopped fresh root ginger

2 garlic cloves, crushed

2 tbsp Thai fish sauce

1 tbsp brown sugar

1 tbsp sesame oil

1 Put the rice noodles in a large bowl and pour boiling water over them to cover. Set aside for 15 minutes.

2 To make the dressing, whisk together the lime juice, chilli, ginger, garlic, fish sauce, sugar and oil in a small bowl, until well combined.

3 Drain the noodles while they are still warm. Transfer them to a serving bowl and toss with the dressing. Leave to cool.

4 Just before serving, add the roast beef and beansprouts to the noodles.

5 Peel the carrots lengthways into long thin strips with a potato peeler. Add to the beef and noodle mixture and toss everything together gently.

6 Sprinkle with coriander, divide among four serving plates and serve.

HORSERADISH BEEF SALAD

4 rump steaks, fat removed

1 tbsp olive oil

125ml/4 fl oz/½ cup crème fraîche

2 tbsp creamed horseradish

a squeeze of lemon juice

100g/3½oz rocket (arugula)

150g/5oz beetroot (beets), diced

225g/8oz warm cooked new potatoes, cut into chunks

salt and ground black pepper

1 Season the steaks with salt and pepper on both sides.

2 Heat a frying pan over a high heat. Add the oil and turn the heat down to medium. Fry the steaks for 1½ minutes each side for rare, or 2 minutes each side for medium, depending on their thickness. Cover and leave to rest for 5 minutes.

3 Mix the crème fraîche with the horseradish and lemon juice.

4 Cut the steaks into slices and set aside.

5 Divide the rocket, beetroot and potatoes among four plates. Drizzle with the horseradish sauce and arrange the sliced steak on top. Serve immediately while still warm..

PESTO STEAK SALAD

2 x 250g/9oz rump steaks, fat removed

5 tbsp olive oil

2 tbsp fresh pesto

125g/4oz mixed salad leaves

50g/2oz sunblush tomatoes

a few marinated grilled peppers, cut into strips

3 tbsp toasted pinenuts (pignoli)

25g/1oz Parmesan, shaved

salt and ground black pepper

1 Season the steaks on both sides with salt and pepper.

2 Heat 1 tbsp oil in a large frying pan over a high heat. Fry the steaks for 1½ minutes on each side for rare; 2-3 minutes for medium; 4-5 minutes for well done. Cover and leave to rest for 5 minutes.

3 Meanwhile, mix the pesto with the remaining oil in a small bowl to make a dressing.

4 Put the salad leaves, tomatoes and grilled peppers in a large bowl, then pour most of the pesto dressing over and toss everything together.

5 Slice the warm steaks into strips. Add to the salad and drizzle the remaining pesto dressing over the top.

6 Sprinkle the pinenuts and Parmesan shavings over the salad and serve warm.

KOFTAS WITH RAITA

500g/1lb 2oz minced (ground) lean steak

1 small onion, finely chopped

1 garlic clove, crushed

1 tbsp chopped fresh coriander (cilantro)

½ tsp ground cumin

a pinch of chilli powder

salt and ground black pepper

sunflower oil to brush

For the raita

½ cucumber

2 tsp chopped fresh mint

250g/9oz/1 cup natural yogurt

1 To make the raita, peel the cucumber, then cut in half lengthways and scoop out the seeds. Cut into small dice and place in a bowl. Add the mint, yogurt and some salt and pepper. Stir well and transfer to a serving bowl. Cover and chill in the refrigerator until required.

2 Put the minced steak, onion, garlic, coriander, cumin, chilli powder, salt and pepper in a bowl and mix thoroughly.

3 Divide the mixture into 8 portions and roll into sausage shapes. Press onto 8 skewers and brush lightly with oil.

4 Cook under a hot grill (broiler), turning occasionally, for 8 minutes, until browned and cooked through. Serve with the raita.

PORK WIENER SCHNITZEL

4 pork loin steaks, thinly cut

4 tbsp plain (all-purpose) flour

2 medium (US large) eggs, beaten

125g/4oz/2 cups fresh white breadcrumbs

50g/2oz/½ cup grated Parmesan

2 tbsp olive oil

salt and ground black pepper

1 lemon, cut into wedges

1 Put a pork steak on a board and cover with clingfilm. Using a rolling pin, flatten it out to 5mm/¼in thick. Repeat with the remaining steaks.

2 Coat each steak in flour, shaking off the excess, then dip it into the beaten eggs. Mix together the breadcrumbs, Parmesan and salt and pepper on a plate, and dip the pork steaks into this mixture to coat them on both sides..

3 Heat the oil in a large non-stick frying pan over a medium heat. Fry the pork steaks for 5 minutes, turning halfway through, until golden and cooked. Serve with lemon wedges.

SWEET-AND-SOUR PORK

2 tbsp oil

340g/12oz pork fillet, cubed

1 red onion, finely sliced

1 red and 1 yellow (bell) pepper, seeded and finely sliced

2 carrots, cut into thin strips

3 tbsp sweet chilli sauce

1 tbsp white wine vinegar

1 x 200g/7oz can pineapple slices, chopped, plus 4 tbsp juice

1 tbsp cornflour (cornstarch)

juice of 1 orange

salt and ground black pepper

chopped fresh coriander (cilantro) to garnish)

1 Heat the oil over a high heat in a wok or deep frying pan. When it’s really hot, add the pork, red onion, red and yellow peppers and carrots and stir-fry for 4-5 minutes, until the pork is cooked and the vegetables are starting to soften.

2 Stir in the chilli sauce and vinegar. Blend the pineapple juice with the cornflour to a smooth paste. Stir into the pan with the orange juice and bring to the boil. Reduce the heat and stir in the pineapple. Stir-fry for 2 minutes.

3 Check the seasoning, adding salt and pepper if needed. Scatter the chopped coriander over the pork and vegetables.

4 Divide among four serving bowls and serve immediately with some plain boiled rice or noodles.

STIR-FRIED PORK WITH MANGO

340g/12oz medium egg noodles

1 tbsp oil

1 red chilli, seeded and diced

1 tsp grated fresh root ginger

450g/1lb pork stir-fry strips

225g/8oz mangetouts

3 tbsp light soy sauce

1 ripe mango, peeled and sliced

1 Bring a large pan of water to the boil and cook the noodles for 4 minutes or according to the pack instructions. Drain, then plunge into cold water. Set aside.

2 Meanwhile, heat the oil in a wok or deep frying pan until very hot. Add the chilli, ginger and pork and stir-fry for 4 minutes over a high heat. Add the mangetouts and soy sauce and stir-fry for 2-3 minutes. Stir in the mango.

3 Drain the noodles and add to the wok. Stir-fry for 2 minutes until heated through. Serve immediately.

MUSHROOM AND HAM FUSILLI

340g/12oz fusilli pasta

3 tbsp olive oil

1 large onion, chopped

1 garlic clove, finely chopped

340g/12oz button mushrooms

225g/8oz ham, diced

250ml/8fl oz/1 cup half-fat crème fraîche

4 tbsp snipped fresh chives

salt and ground black pepper

4 tbsp grated Parmesan

1 Bring a large pan of lightly salted water to the boil and cook the pasta according to the pack instructions. Strain, reserving a cupful of the cooking water.

2 Meanwhile, heat the oil in a large, deep frying pan and cook the onion over a low heat for 5 minutes. Add the garlic and mushrooms and cook for 8 minutes. Stir in the chopped ham and crème fraîche.

3 Stir the pasta into the sauce. Season to taste with salt and pepper and stir in the chives.

4 Divide among four serving plates, sprinkle with Parmesan and serve immediately.

WARM BACON SALAD

125g/4oz pancetta, cubed

2 thick slices ciabatta, diced

4 medium (US large) eggs

125g/4oz baby spinach leaves

1 small red onion, diced

25g/1oz Parmesan, shaved

a few drops of balsamic glaze

For the dressing

3 tbsp olive oil

1 tbsp cider vinegar

2 tsp honey mustard

salt and ground black pepper

1 Fry the pancetta in a non-stick frying pan until it begins to release its fat. Add the ciabatta and fry, stirring occasionally, until the pancetta and bread are golden and crisp.

2 Put the dressing ingredients in a bowl and whisk together.

3 Half-fill a small pan with water and bring to the boil. Turn the heat down to a bare simmer. Break the eggs into a cup, then tip them gently into the pan and cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove them with a slotted spoon and drain on kitchen paper.

4 Put the salad leaves and red onion in a large bowl. Add the pancetta, fried bread and Parmesan. Pour the dressing over the top and toss lightly.

5 Divide the salad between four plates, top with the poached eggs and drizzle with balsamic glaze. Serve immediately.

SMOKED HAM AND MUSHROOM PASTA

340g/12oz pasta shapes

2 tbsp olive oil

200g/7oz button mushrooms

4 tbsp Marsala

3 tbsp double (heavy) cream)

125g/4oz smoked ham, chopped

1 bunch of fresh chives, snipped

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Meanwhile, heat the oil in a pan and fry the mushrooms over a medium heat for 5 minutes until golden brown. Add the Marsala and bubble away until reduced. Stir in the cream.

3 Drain the pasta, return to the pan and add the creamy mushrooms. Stir in the ham and chives.

4 Toss everything together, season with salt and pepper and heat through to serve.

PASTA WITH SPICY SAUSAGEMEAT

8 thick pork sausages

450g/1lb fettuccine

125ml/4fl oz/½ cup white vermouth, e.g. Noilly Prat

grated zest and juice of 1 lemon

a large pinch of dried chilli flakes

300ml/½ pint/1¼ cups half-fat crème fraîche

2 tbsp chopped fresh parsley

1 tbsp chopped fresh sage

3 tbsp freshly grated Parmesan

salt and ground black pepper

1 Remove the skin from the sausages. Heat a non-stick frying pan over a medium heat. When it’s hot, add the sausagemeat and fry for 5 minutes, stirring occasionally, until cooked and browned.

2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

3 Add the vermouth to the sausagemeat, bring to the boil and let it bubble away, stirring, for 2-3 minutes until the liquid has reduced. Add the lemon zest and juice, chilli and crème fraîche. Season with salt and pepper. Cook over a low to medium heat for 5 minutes until reduced.

4 Drain the pasta and return to the pan. Stir the parsley and sage into the sauce and toss with the pasta.

5 Serve immediately, sprinkled with grated Parmesan.

BACON, CHILLI AND HERB PASTA

400g/14oz fusilli pasta

225g/8oz streaky bacon, chopped

2 tbsp olive oil

2 garlic cloves, crushed

½ red chilli, seeded and chopped

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat a large frying pan and fry the bacon for 3 minutes.

3 Add the oil, garlic and chilli and cook for 1 minute. Stir in the parsley and cook, stirring, for 1 minute.

4 Drain the pasta and toss with the bacon mixture. Season to taste and serve.

SPAGHETTI ALLA CARBONARA

2 tbsp olive oil

170g/6oz pancetta cubes

1 garlic clove, crushed

2 medium (US large) eggs

2 tbsp dry white wine

50g/2oz/½ cup grated Parmesan plus extra to serve

400g/14oz spaghetti

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a pan. Add the pancetta and cook over a medium heat for 5 minutes until the pancetta is crisp and golden. Add the garlic and cook for 1 minute..

2 Meanwhile, beat the eggs with the wine and Parmesan. Season with salt and pepper.

3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain thoroughly, then return to the warm pan.

4 Immediately add the beaten egg mixture, pancetta and parsley. Stir together lightly - the eggs will scramble slightly in the sauce. Season to taste.

5 Serve in shallow bowls, sprinkled with grated Parmesan.

PORK NOODLE SOUP

340g/12oz pork fillet

1 tbsp coconut oil

2 tsp chopped fresh root ginger

2 garlic cloves, thinly sliced

1 tbsp Thai red curry paste

1 red or yellow (bell) pepper, seeded and thinly sliced

1 x 400ml/14fl oz can coconut milk

600ml/1 pint/2½ cups hot chicken stock

175g/6oz rice noodles

a handful of fresh coriander (cilantro), roughly chopped

1 Cut the pork fillet into thin strips. Heat the coconut oil in a pan and cook the pork over a medium heat, stirring occasionally, for 4-5 minutes until golden brown all over.

2 Add the ginger, garlic, curry paste and red or yellow pepper and cook for 3 minutes.

3 Add the coconut milk and hot stock and simmer gently for 5 minutes. Stir in the noodles and cook for 4 minutes or until the pork is cooked and the noodles are tender.

4 Divide the soup among four warmed soup bowls. Scatter the coriander on top and serve immediately.

THAI CURRIED MUSSELS

1 tbsp coconut oil

1 red onion, finely chopped

2 tbsp Thai green curry paste

1 x 400ml/14fl oz can coconut milk

2kg/4½lb live mussels, scrubbed and beards removed

a small handful of fresh coriander (cilantro), chopped

1 Heat the oil in a large deep pan. Add the onion and curry paste and cook gently for 5 minutes, stirring frequently, until the onion starts to soften.

2 Stir in the coconut milk, cover the pan with a lid and bring to the boil. Add the mussels, cover the pan and shake gently. Cook over a medium heat for 5 minutes, shaking the pan occasionally, until the mussels open.

3 Check the mussels and discard any that are still closed. Stir in the chopped coriander and serve immediately.

CHILLI CRAB NOODLES

300g/11oz medium egg noodles

2 tbsp groundnut oil

2 garlic cloves, thinly sliced

2.5cm/1in piece fresh root ginger, diced

1 bunch of spring onions (scallions), sliced

340g/12oz fresh crabmeat

2 ripe tomatoes, diced

3 tbsp sweet chilli sauce

chopped fresh coriander (cilantro) leaves

1 Cook the noodles according to the pack instructions. Drain well and set aside.

2 Heat the oil in a large wok or deep frying pan and stir-fry the garlic, ginger and spring onions over a medium heat for 2-3 minutes.

3 Stir in the crabmeat, tomatoes and chilli sauce and stir-fry briskly for 2 minutes.

4 Stir in the cooked noodles and coriander and toss everything together. Serve immediately.

EASY PAD THAI

250g/9oz wide rice noodles

1 tbsp coconut oil

2 garlic cloves

1 red chilli, diced

1 tsp grated fresh root ginger

100g/3½oz beansprouts

125g/4oz mangetouts, sliced

300g/11oz cooked peeled large prawns (jumbo shrimp)

2 tbsp Thai fish sauce

1 tbsp brown sugar

2 medium (US large) eggs

3 tbsp chopped roasted peanuts

lime wedges to serve

1 Cook the noodles according to the pack instructions.

2 Heat a wok or large frying pan until hot and add the coconut oil, chilli and ginger. Stir-fry for 1 minute.

3 Add the beansprouts and mangetouts and stir-fry briskly for 2 minutes.

4 Add the prawns and drained cooked noodles and stir-fry for 2 minutes. Stir in the fish sauce and brown sugar and cook for 1 minute.

5 Beat the eggs in a bowl and stir into the noodle mixture. Keep stirring until they start to set.

6 Divide the pad Thai among four serving dishes, sprinkle with peanuts and serve with lime wedges.

SALMON AND COCONUT CURRY

1 tbsp oil

1 red onion, thinly sliced

2 tbsp Thai green curry paste

4 x 125g/4oz salmon fillets

1 x 400ml/14fl oz can coconut milk

juice of 1 lime

a handful of fresh basil, torn

lime wedges to serve

1 Heat the oil in a pan. Add the red onion and cook over a medium heat for 10 minutes or until soft.

2 Stir in the curry paste and cook for 1 minute. Add the salmon fillets to the pan and cook for 2 minutes, turning them once to coat in the spicy mixture.

3 Pour in the coconut milk and bring to the boil, then reduce the heat and simmer gently for 5 minutes or until the salmon is cooked through. Squeeze the lime juice over it and sprinkle with basil.

4 Serve the curry with lime wedges.

THAI RED FISH CURRY

1 tbsp coconut oil

1 lemongrass stalk, chopped

2 tbsp Thai red curry paste

450g/1lb firm white fish fillets, cut into large chunks

1 x 400ml/14fl oz can half-fat coconut milk

juice of 1 lime

2 tbsp Thai fish sauce

1 tbsp brown sugar

175g/6oz mangetouts

340g/12oz raw peeled prawns (shrimp)

1 small bunch of fresh coriander (cilantro), chopped

shredded chilli to garnish

1 Heat the oil in a wok or deep non-stick frying pan over a medium heat. When it’s hot, add the lemongrass and curry paste and cook for 1-2 minutes.

2 Stir in the fish and cook for 1 minute. Pour in the coconut milk, lime juice, fish sauce and brown sugar.

3 Bring to the boil, then reduce the heat, add the mangetouts and prawns and simmer gently for 5 minutes or until the mangetouts are tender and the fish is thoroughly cooked.

4 Stir in the coriander and serve sprinkled with chilli.

CAJUN FISH TORTILLAS

2 tbsp plain (all-purpose) flour

1 tbsp Cajun spice

450g/1lb white fish fillets, cut into strips

4 flour tortillas

1 avocado, peeled, stoned and diced

1 red or yellow (bell) pepper, seeded and diced

4 tbsp salsa

4 tbsp soured cream

salt and ground black pepper

lime wedges to serve

1 Preheat the grill (broiler) to high. In a bowl, mix together the flour, Cajun spice and a little salt and pepper. Add the fish strips and coat in the spicy mixture. Place the coated fish on a non-stick baking tray.

2 Grill (broil) the fish for 4-5 minutes, turning once, until cooked through and golden brown.

3 Warm the tortillas in a griddle pan or a low oven.

4 Divide the grilled fish, avocado and red or yellow pepper among them. Top each one with a spoonful each of salsa and soured cream and roll up.

5 Serve immediately with lime wedges.

STIR-FRIED SALMON AND BROCCOLI

4 salmon fillets, skinned and cut into strips

3 tbsp soy sauce

1 tbsp sesame oil

2 garlic cloves, thinly sliced

2.5cm/1in piece fresh root ginger, diced

225g/8oz broccoli florets, sliced

2 spring onions (scallions), sliced

1 tbsp sesame seeds

rice or egg noodles to serve

1 Put the salmon in a bowl with the soy sauce and stir gently until thoroughly coated.

2 Heat the oil in a wok or large frying pan and add the garlic, ginger, broccoli and spring onions. Stir-fry over a high heat for 3-4 minutes.

3 Add the salmon in its marinade and stir-fry for 2 minutes. Stir in the sesame seeds.

4 Serve hot with boiled rice or egg noodles.

TERIYAKI SALMON

450g/1lb salmon fillet, sliced

3 tbsp teriyaki sauce

340g/12oz soba noodles

1 tbsp sesame oil

2 heads pak choi (bok choy), leaves separated

2 tbsp light soy sauce

1 tsp grated fresh root ginger

2 garlic cloves, crushed

1 small bunch of fresh coriander (cilantro), chopped

1 Put the salmon and teriyaki sauce in a bowl and stir gently. Cover and chill in the refrigerator for 1 hour.

2 Cook the noodles in boiling water according to the pack instructions. Drain and set aside.

3 Heat the oil in a wok or deep frying pan. Remove the salmon from the marinade and add to the wok. Cook over a high heat for 2-3 minutes. Remove and set aside.

4 Add the noodles to the wok with the pak choi and stir-fry for 1-2 minutes. Stir in the soy sauce, ginger and garlic and cook for 2 minutes. Add the coriander and stir well.

5 Return the salmon to the wok and gently toss with the noodles.

6 Divide among four plates and serve.

TUNA MELT PIZZA

2 large ready-made pizza bases

2 tbsp tomato paste

1 red (bell) pepper, seeded and diced

2 x 200g/7oz cans tuna, drained

1 x 200g/7oz can sweetcorn kernels, drained

125g/4oz/1 cup grated Cheddar

1 Preheat the oven to 220°C/425°F/Gas 7.

2 Spread each pizza base thinly with tomato paste. Top each one with the red pepper, tuna and sweetcorn. Sprinkle over the grated Cheddar.

3 Put each pizza on a baking sheet and cook in the oven for 10-12 minutes until the cheese has melted and is golden.

4 Cut the pizzas into wedges to serve.

TUNA STEAKS WITH PAK CHOI

4 x 125g/4oz tuna steaks

5cm/2in piece fresh root ginger, peeled and grated

1 garlic clove, crushed

1 tbsp olive oil

2 tbsp soy sauce

juice of 1 orange

2 tbsp chopped fresh parsley

300g/11oz pak choi (bok choy), leaves separated and base sliced

ground black pepper

boiled rice to serve

1 Put the tuna steaks in a shallow dish with the ginger, garlic, oil, soy sauce, orange juice and parsley. Add a grinding of black pepper. Turn the tuna over in the marinade.

2 Heat a ridged griddle pan until really hot. Add the tuna steaks and marinade and cook for 2-3 minutes on each side until just cooked. Remove the tuna and keep warm.

3 Add the pak choi to the pan and cook, turning occasionally, for 1-2 minutes until just wilted but still firm.

4 Serve the tuna and pak choi on four warmed serving plates with some boiled rice.

TUNA AND FETA SALAD

1 tbsp olive oil

4 x 125g/4oz tuna steaks

1 tbsp balsamic glaze

200g/7oz fine green beans

4 Little Gem (Bibb) lettuces, leaves separated

a small handful of fresh mint, roughly chopped

225g/8oz tomatoes, quartered

125g/4oz feta cheese

For the dressing

3 tbsp olive oil

grated zest and juice of 1 lemon

a few drops of balsamic vinegar

1 Heat the oil in a large griddle or frying pan over a high heat and cook the tuna for 6-8 minutes, turning the steaks halfway through. Drizzle with balsamic glaze, remove from the pan and slice thickly.

2 Meanwhile, cook the beans in a small pan of boiling water for 5 minutes or until just tender. Drain.

3 Whisk all the dressing ingredients together in a small bowl.

4 Put the tuna in a large serving bowl with the green beans, lettuce, mint and tomatoes. Crumble the feta over the top.

5 Toss everything together in the dressing and serve warm.

WARM NOODLE SALAD

1 tbsp olive oil

2 tsp grated fresh root ginger

1 garlic clove, crushed

6 baby corns, finely sliced

300g/11oz straight-to-wok rice noodles

1 cucumber, peeled into ribbons

1 carrot, peeled into ribbons

2 tbsp soy sauce

300g/11oz cooked peeled prawns (shrimp)

salt and ground black pepper

1 bunch of fresh chives, snipped

sweet chilli sauce to serve

1 Heat the oil in a wok or deep frying pan. Add the ginger and garlic and stir-fry for 1 minute.

2 Stir in the baby corns and rice noodles and cook, stir-fry for 3 minutes or until the noodles are tender.

3 Add the cucumber, carrot, soy sauce and prawns to the wok. Stir well and heat through. Season to taste with salt and pepper. Remove from the heat and stir in the chives.

4 Divide the warm noodle salad among four serving plates and serve with sweet chilli sauce.

SPICY ROLLMOP SALAD

5 tbsp extra light mayonnaise

5 tbsp half-fat crème fraîche

½ tbsp mild curry powder

grated zest and juice of 1 lemon

1 celery stick, diced

½ fennel bulb, diced

1 apple, cored and diced

1 small red onion, finely chopped

4 tbsp chopped fresh parsley

salt and ground black pepper

340g/12oz rollmop herrings

1 tbsp chopped fresh herb fennel

1 In a small bowl, mix together the mayonnaise, crème fraîche, curry powder and lemon zest and juice until well blended.

2 Put the celery, fennel, apple, onion and parsley in a bowl. Season to taste with salt and pepper and add the curry-flavoured mayonnaise. Toss everything together gently until well coated.

3 Divide the celery and fruit salad mixture among four serving plates, top with the rollmop herrings and serve sprinkled with herb fennel.

PRAWN NOODLE SALAD

340g/12oz rice noodles

juice of 2 limes

2 tbsp Thai fish sauce

1 tbsp crunchy peanut butter

1 tbsp light soft brown sugar

1 red chilli, diced

1 tsp grated fresh root ginger

2 carrots, peeled into ribbons

225g/8oz bean sprouts

175g/6oz sugarsnap peas, sliced

340g/12oz cooked king prawns (jumbo shrimp), peeled

a large handful of fresh mint leaves, chopped

1 Put the rice noodles in a large heatproof bowl and pour enough boiling water from a kettle over the top to cover them. Leave for 5 minutes to heat through. Drain well and return the noodles to the bowl.

2 In a small bowl, mix together the lime juice, fish sauce, peanut butter, chilli and ginger for the dressing.

3 Add the carrots, bean sprouts, sugarsnaps, prawns and mint to the drained noodles.

4 Pour the dressing over the noodles and vegetables and toss gently. Divide between four plates and serve warm.

THAI GREEN CURRY PRAWN SALAD

2 tbsp Thai green curry paste

4 tbsp coconut cream

450g/1lb raw king prawns (jumbo shrimp), peeled

juice of 1 lime

2 carrots, peeled into ribbons

1 cucumber, peeled into ribbons

100g/3½oz fresh coconut, cubed

a handful of fresh basil, chopped

1 Place a large wok or frying pan over a medium heat. When it’s really hot, stir in the curry paste and coconut cream. Cook for 1 minute.

2 Add the prawns and cook for 2-3 minutes, turning them over halfway through, until pink and cooked through.

3 Transfer the cooked prawns to a serving dish and add the lime juice, carrots, cucumber, fresh coconut and basil.

4 Toss everything lightly to combine. Divide among four serving plates and serve warm.

CURRIED SMOKED HADDOCK SALAD

200g/7oz/2 cups couscous

125g/4oz cooked smoked haddock, flaked

8 cherry tomatoes, chopped

a good pinch of curry powder

4 spring onions (scallions), finely sliced

4 tbsp chopped fresh parsley

1 hard-boiled egg, chopped

3 tbsp olive oil

juice of 1 lime

salt and ground black pepper

1 Cook the couscous according to the pack instructions. Drain if necessary.

2 Gently mix the couscous with the haddock, cherry tomatoes, curry powder, spring onions, parsley and chopped egg.

3 Sprinkle with the oil and lime juice and stir gently together.

4 Season to taste with salt and pepper and serve while the salad is still warm.

SPICY PRAWN NOODLE SALAD

450g/1lb egg noodles

2 tbsp Thai fish sauce

2 tbsp lime juice

2 tbsp rice vinegar

1 tbsp brown sugar

1 red chilli, diced

1 bunch of spring onions (scallions), finely sliced

125g/4oz beansprouts

½ cucumber, finely diced

340g/12oz cooked peeled prawns (shrimp)

4 tbsp chopped fresh coriander (cilantro)

1 Cook the noodles according to the pack instructions.

2 To make the dressing, whisk the fish sauce, lime juice vinegar, sugar and chilli together in a small bowl.

3 Drain the noodles and, while they are still warm, pour the dressing over them. Toss together, then set aside to cool.

4 Stir the spring onions, beansprouts, cucumber, prawns and coriander into the noodles and divide between four bowls.

5 Serve immediately while warm or cover and chill in the refrigerator for 1 hour before serving.

SPEEDY FISH SOUP

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 celery sticks, finely chopped

2 carrots, diced

1 small fennel bulb, chopped

4 tbsp dry white wine

750g/1lb 11oz mixed fish and shellfish, e.g. white fish, prawns (shrimp) and mussels

4 tomatoes, chopped

3 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a large pan set over a medium heat. Addthe onion, garlic, celery, carrots and fennel and cook for 5 minutes, stirring occasionally, until the vegetables are tender and starting to colour.

2 Stir in 1.2 litres/2 pints/5 cups boiling water and the wine. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes.

3 Cut the fish into large chunks and add to the soup with the tomatoes and parsley. Simmer gently for a few minutes until the fish turns opaque. Add the prawns, cook for 1 minute, and then add the mussels, if using.

4 When all the mussels have opened (discard any that remain closed), season to taste with salt and pepper.

5 Ladle the soup into warmed bowls and serve.

PENNE WITH CREAMY SMOKED SALMON

340g/12oz penne or macaroni

200ml/7fl oz/¾ cup half-fat crème fraîche

150g/5oz smoked salmon trimmings, roughly chopped

grated zest and juice of 1 lemon

small bunch of fresh dill, chopped

ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well and return to the warm pan.

2 Meanwhile, put the crème fraîche in a large bowl with the smoked salmon, lemon zest and juice and the dill. Season to taste with black pepper and mix together.

3 Gently stir the creamy salmon mixture into the drained pasta and serve immediately.

TRADITIONAL KIPPERS

2 kippers

2 knobs of butter

chopped fresh parsley and buttered toast to serve

1 Grill (broil) the kippers under a hot grill (broiler) for about5 minutes.

2 Remove and top with a knob of butter and sprinkle with chopped parsley.

3 Serve immediately with buttered toast.

4 Alternatively, put the kippers in a large jug of boiling water and leave in a warm place for 5-10 minutes.

5 Or wrap them in foil and cook them in a preheated oven at 190°C/375°F/Gas 5 for 10-15 minutes. Serve as above.

RICOTTA SPINACH NOODLES

340g/12oz pappardelle pasta

450g/1lb baby leaf spinach, roughly chopped

25g/1oz/2 tbsp butter, softened

175g/6oz/1 cup ricotta cheese

freshly grated nutmeg

salt and ground black pepper

1 Cook the pappardelle in a large pan of lightly salted boiling water according to the pack instructions.

2 Drain the pasta well, return to the pan and add the spinach, butter and ricotta. Toss everything together for a few seconds until the spinach wilts and the butter melts.

3 Season to taste with a little nutmeg, salt and pepper and serve immediately.

MUSHROOM SPAGHETTI

450g/1lb spaghetti

30g/1oz/2 tbsp butter

450g/1lb wild or chestnut mushrooms, sliced

100g/3½oz/½ cup mascarpone cheese

4 tbsp freshly grated Parmesan plus extra to garnish

4 tbsp single (light) cream

finely grated zest of 1 lemon

a handful of fresh parsley, chopped

salt and ground black pepper

1 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Meanwhile, heat the butter in a large frying pan over a high heat. Add the mushrooms and cook for 5 minutes..

3 Stir in the mascarpone, Parmesan, cream and lemon zest.

4 Add the chopped parsley and pasta, toss gently together and heat through. Season to taste with salt and pepper.

5 Serve the pasta in four warmed shallow bowls, sprinkled with grated Parmesan.

PEA, MINT AND RICOTTA PASTA

450g/1lb pasta shapes

175g/6oz/1½ cups frozen peas

175g/6oz/1 cup ricotta cheese

4 tbsp chopped fresh mint

4 tbsp single (light) cream

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Add the frozen peas for the last 5 minutes of cooking.

2 Strain the pasta and peas, then return to the pan. Stir in the ricotta and mint with the cream

3 Season to taste and serve immediately.

PASTA WITH PESTO, POTATOES AND BEANS

400g/14oz pasta shells

225g/8oz fine green beans, trimmed and halved

175g/6oz baby new potatoes, cut into chunks

125g/4oz/½ cup green pesto

ground black pepper

grated Parmesan to serve

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Cook the beans and potatoes in a pan of lightly salted boiling for 8 minutes until the potatoes are just tender. Drain well.

3 Put the pasta and vegetables in a serving bowl and stir in the pesto. Season with black pepper and serve sprinkled with grated Parmesan..

PASTA WITH TOMATOES, COURGETTES AND PESTO

400g/14oz pasta tubed

2 tbsp olive oil

1 small onion, diced

250g/9oz mushrooms, sliced

2 courgettes (zucchini), sliced

225g/8oz cherry tomatoes, halved

1 tbsp pinenuts (pignoli)

4 tbsp fresh green pesto

50g/2oz Parmesan, shaved

salt and ground black pepper

torn basil leave to garnish

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat the oil in a pan and add the onion, mushrooms and courgettes. Cook over a low heat for 8-10 minutes until the vegetables are tender.

3 Add the cherry tomatoes and pinenuts and cook gently for a further 2-3 minutes.

4 Drain the pasta and stir into the vegetables with the pesto. Toss well together. Season to taste with salt and pepper.

5 Serve the pasta sprinkled with Parmesan and basil.

QUICK CREAMY GNOCCHI

2 tbsp olive oil

675g/1½lb fresh gnocchi

200g/7oz/1 cup soft cheese

175g/6oz/1½ cups frozen peas

2 tbsp chopped fresh parsley

a pinch of freshly grated nutmeg

5 tbsp milk

40g/1½oz/⅓ cup grated Cheddar cheese

40g/1½oz/¾ cup fresh white breadcrumbs

salt and ground black pepper

crisp green salad to serve

1 Preheat the grill (broiler) to medium. Heat the oil in a large deep frying pan over a high heat and add the gnocchi. Cook, stirring occasionally, for 10 minutes or until the gnocchi are golden and starting to soften.

2 Stir in the soft cheese, peas, parsley, nutmeg, milk and salt and pepper to taste and heat through gently.

3 Transfer to a heatproof serving dish and sprinkle the cheese and breadcrumbs over the top.

4 Place the dish under the grill (broiler) for 4-5 minutes until golden and bubbling. Serve with a crisp green salad.

PASTA AND AVOCADO SALAD

2 tbsp extra light mayonnaise

2 tbsp green pesto

2 ripe avocados, halved, stoned, peeled and cubed

4 sunblush tomatoes, sliced

340g/12oz cooked pasta shapes

salt and ground black pepper

fresh basil leaves to garnish

1 In a small bowl, mix the mayonnaise with the pesto, avocado cubes and tomatoes.

2 Put the pasta in a large bowl and stir in the mayonnaise mixture. Season to taste with salt and pepper.

3 Scatter the salad with basil and serve.

CHILLI TOFU STIR-FRY

225g/8oz firm tofu, drained and cubed

2 tbsp light soy sauce

2 tbsp sesame oil

2 carrots, cut into matchsticks

175g/6oz mangetouts, halved

175g/6oz small broccoli florets

1 red (bell) pepper, seeded and thinly sliced

125g/4oz beansprouts

2 tbsp sweet chilli sauce

1 tbsp sesame seeds

1 Place the tofu in a shallow dish with the soy sauce. Cover and set aside to marinate for 10 minutes.

2 Heat the sesame oil in a wok. Add the tofu and stir-fry for 5 minutes. Remove and set aside.

3 Add all the vegetables and stir-fry for 3-4 minutes until just tender. Stir in the tofu.

4 Stir in the sweet chilli sauce and soy sauce and cook for 1 minute until heated through.

5 Sprinkle with the sesame seeds and serve immediately.

CHEESE AND CHILLI QUESADILLAS

200g/7oz mild Cheddar or Monterey Jack cheese

4 flour tortillas

1 red chilli, seeded and diced

2 spring onions (scallions)

2 tbsp chopped fresh coriander (cilantro) plus extra to garnish

sunflower oil to brush

1 Grate the cheese coarsely and place one-quarter in the centre of each tortilla.

2 Scatter the chilli over the cheese. Roughly chop the spring onions, divide among the tortillas and then scatter the coriander over.

3 Fold two sides of each tortilla into the middle, overlapping, then fold over the ends to make square parcels. Brush the parcels lightly with oil.

4 Cook under a hot grill (broiler) for 3 minutes until toasted and the cheese has melted. Serve sprinkled with coriander.

VEGETABLE CURRY

1 tbsp curry paste

150ml/¼ pint/scant ⅔ cup hot vegetable stock

1 x 200g/7oz can chopped tomatoes

400g/14oz vegetables, e.g. broccoli, courgettes (zucchini) and cauliflower, chopped

1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed

rice and cucumber raita to serve

1 Cook the curry paste in a large heavy-based pan over a medium heat for 1 minute, stirring all the time.

2 Add the stock and tomatoes and bring to the boil, then reduce the heat to low and add the vegetables. Simmer gently for 10 minutes until the vegetables are just tender.

3 Stir in the chickpeas and cook for 5 minutes.

4 Divide the vegetable curry among four serving plates and serve with plain boiled rice and cucumber raita.

SPICY BEAN MASALA

1 tbsp ghee

1 onion, thinly sliced

2 garlic cloves, crushed

2 tsp garam masala

1 tsp cumin seeds

1 red chilli, seeded and diced

4 tomatoes, roughly chopped

2 x 400g/14oz cans cannellini beans, drained and rinsed

a handful of fresh coriander (cilantro), chopped

salt and ground black pepper

1 Heat the ghee in a pan over a low heat, add the onion and cook for 5 minutes.

2 Stir in the garlic, garam masala, cumin seeds and chilli and cook gently for 1 minute, then add the tomatoes and 200ml/7fl oz/¾ cup water. Simmer gently for 5 minutes, stirring occasionally.

3 Stir in the beans and heat through. Add the coriander and season to taste with salt and pepper. Serve immediately.

CHICKPEAS WITH SPINACH

2 tbsp olive oil

2 tsp grated fresh root ginger

2 garlic cloves, chopped

2 tsp each ground coriander and cumin

1 tsp garam masala

2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed

6 tomatoes, roughly chopped

450g/1lb baby spinach leaves

salt and ground black pepper

1 Heat the oil in a large heavy-based pan over a medium heat. Add the ginger, garlic and ground spices and cook for 2 minutes, stirring. Stir in the chickpeas.

2 Add the tomatoes to the pan and cook gently for 10 minutes. Season to taste with salt and pepper.

3 Stir in the spinach and cook for 2 minutes until it wilts.

4 Divide among four serving plates and serve immediately with boiled rice and carrot raita.

TEX-MEX VEGGIE BURGERS

2 x 400g/14oz cans kidney beans, drained and rinsed

1 x 200g/7oz can sweetcorn kernels, drained

2 tbsp sliced jalapeño peppers

a handful of fresh coriander (cilantro), plus extra to garnish

2 medium (US large) eggs, beaten

50g/2oz/1 cup fresh white breadcrumbs

1 tbsp olive oil

4 seeded burger buns, toasted

1 avocado, peeled and stoned

salt and ground black peppper

soured cream and tomato salsa to serve

1 Put the beans, sweetcorn, peppers and coriander in a food processor and pulse briefly until everything is well combined but still has a rough, chunky texture. Season with salt and pepper.

2 Transfer to a large bowl and stir in the beaten eggs and breadcrumbs. Form into four burger shapes.

3 Heat the oil in a frying pan over a low to medium heat and gently fry the burgers for 8-10 minutes, carefully turning them once, until crisp and golden brown.

4 Serve the burgers in toasted buns. Cut the avocado into thin slices and place on top of the burgers. Add some soured cream and tomato salsa.

EASY FRIED RICE

225g/8oz/1 cup long-grain rice

2 tbsp oil

3 medium (US large) eggs, lightly beaten

225g/8oz/1 cup frozen peas

300g/11oz cooked peeled prawns (shrimp)

3 tbsp chopped fresh parsley

soy sauce to sprinkle

1 Cook the rice in a pan of boiling water for 10 minutes or according to the pack instructions. Drain well.

2 Heat 1 tsp oil in a large non-stick frying pan. Pour in half the beaten eggs and cook until set, stirring and tilting the pan. Slide the omelette out on to a warm plate. Repeat with the remaining beaten egg to make another omelette.

3 Add the remaining oil to the pan and stir in the cooked rice and peas. Stir-fry for 2-3 minutes until the peas are cooked. Add the prawns and parsley.

4 Roll up the omelettes and slice into thin strips. Add to the pan and cook for 2 minutes until heated through.

5 Divide the rice mixture among four serving bowls and serve immediately sprinkled with soy sauce.

STIR-FRIED PEPPERS WITH BEANSPROUTS

2 tbsp oil

2 garlic cloves, chopped

2 tsp chopped fresh root ginger

8 spring onions (scallions), sliced

2 red or yellow (bell) peppers, seeded and thinly sliced

340g/12oz beansprouts

2 tbsp soy sauce

1 tbsp sugar

boiled rice, sweet chilli sauce and chopped fresh coriander (cilantro) to serve

1 Heat the oil in a wok or large frying pan. Add the garlic, ginger, spring onions, red or yellow peppers and beansprouts and stir-fry over a medium heat for 3 minutes.

2 Add the soy sauce and sugar and stir-fry for 1 minute.

3 Divide among four serving bowls and serve with boiled rice, sweet chilli sauce and some chopped coriander.

LAST-MINUTE STIR-FRY

1 tbsp sesame oil

1 tsp puréed ginger

175g/6oz raw peeled tiger prawns (shrimp)

2-3 tbsp sweet chilli sauce

300g/11oz ready-prepared mixed stir-fry vegetables, e.g. sliced courgettes (zucchini), broccoli and green beans

1 Heat the oil in a large wok or deep frying pan over a medium heat. Add the ginger, prawns and sweet chilli sauce, and stir-fry for 2 minutes.

2 Add the mixed vegetables and stir-fry for 2-3 minutes until the prawns are cooked and the vegetables are heated through. Serve immediately.

QUICK CURRY

1 tbsp sunflower oil

1 onion, finely sliced

1 small aubergine (eggplant), cubed

1 garlic clove, crushed

1 red chilli, seeded and sliced

1 tsp ground garam masala

150ml/¼ pint/scant ⅔ cup coconut cream

2 x 400g/14fl oz cans chickpeas (garbanzos), drained and rinsed

250g/9oz baby spinach leaves

salt and ground black pepper

boiled rice to serve

1 Heat the oil in a large pan over a low heat and gently fry the onion and aubergine for 5 minutes or until softened.

2 Add the garlic and chilli and cook for 2 minutes. Stir in the garam masala and cook for 1 minute.

3 Add the coconut cream, chickpeas and 200ml/7fl oz/¾ cup water and heat through.

4 Stir in the spinach and cook for 1 minute until the leaves wilt. Season to taste with salt and pepper.

5 Serve the curry immediately with boiled rice.

ARTICHOKE AND MOZZARELLA SALAD

2 tsp sun-dried tomato paste

4 tbsp olive oil

1 tbsp white wine vinegar

juice of 1 lemon

225g/8oz artichoke hearts in oil, drained and sliced

250g/9oz cherry tomatoes, quartered

225g/8oz mozzarella, drained and cubed

100g/3½oz rocket (arugula)

salt and ground black pepper

balsamic vinegar to drizzle

1 Mix the sun-dried tomato paste, olive oil and wine vinegar in a small bowl to make the dressing.

2 Stir in the artichoke hearts and mix well.

3 Put the artichoke hearts in a salad bowl with the tomatoes, rocket and mozzarella. Toss everything together gently and season to taste with salt and pepper.

4 Divide the salad among four serving plates. Drizzle with balsamic vinegar and serve.

PORTOBELLO BURGERS

4 large Portobello mushrooms

4 tbsp olive oil

salt and ground black pepper

2 beefsteak tomatoes, sliced

4 slices halloumi cheese

4 burger buns

1 small red onion, thinly sliced

For the tarragon butter

50g/2oz/4 tbsp butter, softened

1 garlic clove, crushed

2 tbsp chopped fresh tarragon

1 To make the tarragon butter, place the butter, garlic and tarragon in a bowl, season with salt and pepper and blend.

2 Brush the mushrooms with olive oil and season with salt and pepper. Grill (broil) for 5 minutes, until softened. Remove and keep warm. Place the tomato slices under the grill (broiler) and cook for 1 minute to warm them through.

3 Cook the halloumi on a hot griddle pan for 2 minutes each side, until golden and softened.

4 Split the burger buns and spread thickly with the tarragon butter. Layer the red onion rings, mushrooms, tomatoes and halloumi on the bottom half of each bun. Cover with the top halves and serve.

CLASSIC OMELETTE

2 medium (US large) eggs

1 tbsp milk or water

25g/1oz/2 tbsp unsalted butter

salt and ground black pepper

1 Lightly whisk the eggs in a bowl and season with salt and pepper. Whisk in the milk or water.

2 Heat the butter in a non-stick omelette pan or 18cm/7in non-stick frying pan until it is foaming but not coloured. Add the eggs and stir gently with a wooden spoon, drawing the mixture in from the sides to the centre as it sets.

3 When set, stop stirring and cook for 30 seconds or until set and golden brown underneath and still creamy on top.

4 Fold over one-third of the omelette to the centre, then fold over the opposite third.

5 Slide out of the pan on to a warmed plate and serve.

MUSHROOM AND HALLOUMI KEBABS

340g/12oz halloumi cheese

1 red (bell) pepper

1 green (bell) pepper

2 small red onions

16 button mushrooms

For the marinade:

juice of ½ lemon

4 tbsp olive oil

1 garlic clove, crushed

1 tbsp chopped fresh oregano

salt and ground black pepper

1 Cut the halloumi into 2.5cm/1in squares. Cut the red and green peppers in half, remove the seeds and ribs and cut into 2.5cm/1in squares. Cut the red onions into quarters.

2 To make the marinade, put the lemon juice, oil, garlic, oregano, salt and pepper in a bowl and whisk together. Add the cheese, peppers and mushrooms to the marinade and stir to coat thoroughly.

3 Thread the cheese and the vegetables alternately onto thin skewers. Place under a hot grill (broiler) and cook for 8-10 minutes, turning frequently, until lightly charred. Serve immediately.

BLUE CHEESE DIP

150ml/¼ pint/scant ⅔ cup soured cream

1 garlic clove, crushed

175g/6oz blue cheese

juice of 1 lemon

salt and ground black pepper

1 Put all the ingredients in a blender and blitz until smooth. Transfer to a serving dish and chill in the refrigerator until required.

YOGURT RAITA

250g/8oz/1 cup natural yogurt

a handful of fresh coriander (cilantro) leaves

1 red chilli, seeded and diced

¼ cucumber, grated

1 Blitz the yogurt and coriander in a blender, then mix with the chilli and cucumber. Place in a dish and chill in the refrigerator.

AVOCADO DIP

175g/6oz/⅔ cup virtually fat-free fromage frais

1 ripe avocado, peeled, stoned and mashed

juice of 1 lemon

2 tbsp chopped fresh coriander (cilantro)

1 Mix all the ingredients together in a bowl until blended. Transfer to a serving dish and chill in the refrigerator until required.

TAPENADE

3 tbsp capers, rinsed and drained

75g/3oz/½ cup pitted black olives

1 x 50g/2oz can anchovy fillets in oil, drained

2-3 tbsp extra virgin olive oil

1 Put the capers in a blender with the olives and anchovies. Blitz briefly to chop.

2 With the motor running, add the olive oil in a steady stream - enough to form a thick paste. Transfer to a serving bowl.

GUACAMOLE

2 ripe avocados, peeled, stoned and mashed

2 small tomatoes, seeded and chopped

juice of 2 limes

2 tbsp chopped fresh coriander (cilantro)

salt and ground black pepper

1 In a bowl, mix together the mashed avocado, tomatoes, lime juice and coriander. Season to taste. Chill in the refrigerator.

HUMMUS

1 x 400g/14oz can chickpeas, drained and rinsed

juice of 1 lemon

4 tbsp tahini

1 garlic clove, crushed

5 tbsp extra virgin olive oil

1 Put all the ingredients in a blender and blitz to a paste. Transfer to a bowl and chill in the refrigerator until required.

PESTO DIP

250g/8oz/1 cup virtually fat-free fromage frais

3 tbsp green pesto sauce

20 fresh basil leaves, chopped

2 ripe tomatoes, skinned, seeded and chopped

1 In a bowl, mix the fromage frais, pesto sauce, basil and tomatoes. Transfer to a bowl and chill in the refrigerator.

RED PEPPER DIP

1 x 300g/11oz jar roasted red peppers, drained

200g/7oz feta cheese, crumbled

1 small garlic clove

1 tbsp natural yogurt

1 Put all the ingredients in a blender and blitz until smooth. Chill in the refrigerator.

TZATZIKI

½ cucumber, seeded and diced

340g/12oz/1½ cups Greek yogurt

4 tbsp chopped fresh mint

juice of ½ lemon

salt and ground black pepper

1 Mix all the ingredients together in a bowl. Chill in the refrigerator until required.

TARAMASALATA

100g/3½oz white bread, crusts removed

75g/3oz smoked cod roe

2 tbsp lemon juice

100ml/3½fl oz/⅓ cup olive oil

1 Soak the bread in water for 10 minutes. Drain and squeeze out the water. Soak the roe in cold water for 10 minutes, then drain and skin. Blitz them in a blender with the lemon juice and oil. Chill in the refrigerator.