Tuna Sald

2 cans of chunk tuna/packed in water

2 tsp of Grainy Dijon mustard

2 chopped spring onion

1 finely diced celery

1/2 a cucumber finely chopped

Juice of half a lemon

3 tbs of olive oil

Salt & pepper to taste

Method

Drain Tuna. Mix all ingredients together in a bowl. Divide mixture in 2-3 equal portions.

Enjoy on a slice of whole grain bread or whole grain wrap or on top of mixed greens.

Roasted Salmon, Pak Choi and Jasmine

2 Salmon fillets

150g Jasmine Rice

2 heads of Pan Choi

Spring onions

Fresh red chillies

Coriander

Limes

Soy Sauce

Salt & black (or white) pepper for taste

Method

Preheat oven to 180C

Season Salmon fillets on both sides with salt, pepper, and bake for 8-10 minutes until only just cooked in the centre. (Alternatively works really well if you have a bamboo steamer!)

Cover the rice with just enough water for there to be 1.5cm above the top of the dry rice, place on a high heat, when boiling turn down to a low heat and cover with a lid with a small opening at the side. Do not stir the rice, just leave until the water has evaporated. Set aside with lid on.

Steam the Pak Choi for 2 minutes and serve. Place the salmon on the rice, and chop fresh spring onions, red chilies and coriander over the top. Serve with a small dressing of lime and soy sauce.

Steak Salad

500g minute steaks (at room temperature)

1-2 Tbsp extra virgin olive oil

350g cherry tomatoes, halved

250g rocket

Fresh/Roasted peppers

¼ sliced avocado

Choice of dressing (suggested: Balsamic)

Method

Heat a pan on medium-high to high and add olive oil. When oil begins to simmer, place steak in pan and do not move for 5 minutes. Turn it once, and cook for another 3 minutes to med-rare (or more or less depending on preference).

Thinly slice steak on the diagonal, across the grain. Arrange over rocket, then toss remaining ingredients on top. Drizzle dressing on top and serve.

Greek Salad

350g chopped romaine lettuce

1 tomato, chopped

1/2 cucumber, sliced

1/4 chopped red onion

75g olives

75g cup peppers

Feta Cheese

Optional Protein (cooked chicken)

Method

Combine all ingredients and toss in a bowl. Top with your protein of choice, and enjoy!

Coriander Lime Chicken

450g organic chicken breasts

1 Tbsp. Extra Virgin Olive Oil

1 lime, juice and zest

2 Tbsp. fresh coriander, coarsely chopped

1/2 jalapeno, coarsely chopped (optional)

1 clove garlic, coarsely chopped

Salt and pepper, to taste

Method

Puree the oil, lime, juice and zest, coriander, jalapeno and garlic in a food processor until smooth. Place the chicken on foil on a baking sheet, pat dry, and season with salt and pepper. Spread the coriander and lime mixture and bake in a preheated 220°c oven (or on the grill) (about 25-35 minutes.)

Chimichurri Steak

Chimichurri Ingredients:

1 cup fresh flat leaf parsley

80g cup fresh coriander

1 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

½ tsp. sea salt

2 cloves garlic

½ tsp. cumin powder

½ tsp. red pepper flakes

For the Steak:

2 boneless rib-eye steaks

Extra virgin olive oil

Salt and pepper, to season

Method

Chimichurri: Blend all ingredients in a food processer or blender until smooth.

Steak: Let steaks sit out for about 30 minutes to bring to room temperature before cooking. Season with salt and pepper. Heat a grill-pan over medium heat. Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat into strips and drizzle with the chimichurri sauce. Serve and enjoy!

Prawn Curry

Frozen Prawns

1 Red Pepper

1 Red Onion

Baby Leaf Spinach

Curry Powder

Fresh Coconut Milk

Coconut Oil

Method

Heat 2 tablespoons of coconut oil in a wok and add sliced onion and red pepper. Cook until soft and then add 1 tablespoon of curry powder (more if you like it hot!) and the milk from a coconut or 2 if preferred (you can then use the fresh coconut for the next days snack!). Heat it all together and then add as many frozen prawns as you would like and a few handfuls of baby leaf spinach. Cook until the prawns curl or are no longer opaque and serve immediately.

Spicy Chicken with Vegetables

For the Spicy Chicken :

4 chicken breasts or thighs

2 garlic cloves, crushed

1 lemon, juice only

1 heaped tsp paprika

1 tsp ground cumin

Pinch cayenne pepper

1 tsp turmeric

Sea salt and freshly ground pepper

1 tbsp olive oil, for griddling

For the Vegetable Sauce:

2 tbsp olive oil

1 clove garlic, crushed

1 aubergine, chopped

1 red onion, chopped

2 courgettes, chopped

1 red pepper, seeds removed, flesh chopped

1 x 400g can chopped tomatoes

Sprig fresh oregano, finely chopped leaves only

Small handful flat leaf parsley, chopped

1 lemon, grated zest only

Method

For the spicy chicken, mix all the ingredients, apart from the olive oil, together in a mixing bowl and mix to ensure the chicken is completely coated in the ingredients. Marinade for at least three hours or overnight. To cook the chicken, heat a pan and put in some olive oil, put the chicken in and cook until cooked through (juices should run clear) .For the vegetable sauce, heat the olive oil in a wide pan over a medium heat and fry the garlic for one minute until soft. Add the aubergine, onion, courgettes and red peppers to the pan and fry for 20 minutes, stirring regularly until the vegetables are softened. Stir in the tomatoes and oregano and cook for a further 20 minutes until reduced and thick. In a small bowl mix together the parsley and lemon zest then stir this through the vegetables and served with the grilled chicken

Spicy Chicken Burger with Caramelised onions

Serves 4

15 grams of butter plus extra for melted for brushing,

1 large onion chopped,

2 garlic cloves crushed,

4 tablespoons chopped fresh thyme,

2 fresh chilies,

750 grams finally minced chicken breast,

200 grams carrot coarsely grated,

1 organic free range egg beaten,

Melted clarified butter for brushing

For the dry spice mix

Pinch of ground cumin,

8 grams ground coriander,

Pinch of ground all spice,

Pinch of ground nutmeg,

Good pinch of sea salt,

Ground black pepper.

For the caramelised red onions

2 small red onions peeled and halved,

15 grams clarified butter,

For the cashew and garlic mayonnaise

80 grams soaked cashew nuts,

Two garlic cloves roasted,

1 organic free range egg,

2 teaspoons cider vinegar,

6 tablespoons extra virgin olive oil,

Pinch of mustard powder,

Salt and ground black pepper.

Method

Make the burgers: place a thick bottom pan over medium heat. Melt the butter and gently cook the onion, garlic, thyme and chilies until golden brown. Add the dry spice mix and cook for further five minutes. Remove from the heat and allow to cool. When the mixture is cool, mix together with the minced chicken, carrot and egg. Divide the cooked mixture into eight portions and shape into burgers. Refrigerate until ready to cook. Make the caramelised red onions: melt the butter in a small pan set over a low heat. Add the onions and fry very gently for 10 to 15 minutes until they caramelise and turn golden. Sprinkle with the salt. Make the cashew and garlic mayonnaise: put all the ingredients in a blender and blitz until smooth. Transfer to a serving bowl. To cook the burgers: heat a ridged griddle pan over medium heat. Brush the burgers with melted clarify butter. Cook for 4-5 minutes on each side until they are thoroughly cooked through. Check that the juices run clear when you push a skewer into the centre. Serve topped with red onions and the cashew and garlic mayonnaise.

Marinated Rib-eye Beef with Sweet Potato Wedges

Serves 4

Serves four,

4x 150 grams ribeye steak,

50 ml clarified butter,

Watercress sprigs

To garnish

2 sliced flat mushrooms grilled with melted butter

For the marinade

A few fresh thyme sprigs, leaves choped roughly,

2 teaspoons grated fresh horseradish root,

1 garlic clove crushed,

20 grams honey

4 tsp Tamarind

2 tablespoons water

For the sweet potato wedges

20 grams butter,

Juice of one lemon,

Salt and ground black pepper,

Two small sweet potatoes, washed and cut into one cm thick wedges.

Method

To make the marinade: blitz all the ingredients in a blender until smooth. Place the rib-eye steaks in a dish and pour the marinade over the top. Cover and leave to marinate in the fridge for at least four hours, preferably overnight. Preheat the oven to 190 degrees Celsius, gas Mark five. Melt the butter for the sweet potatoes in a pan. Add the lemon juice and seasoning. Pour the seasoned melted butter over the sweat potatoes in a bowl and coat them thoroughly. Line a roasting tray with parchment paper and place the potatoes on the top. Roast in the preheated oven for 20 to 25 minutes until cooked and golden. Meanwhile, heat a griddle pan over high heat and cook the rib-eyes for a minute and a half on each side. Cook a little longer depending on how well cooked you like them. Brush frequently with the marinade removed from the pan. Leave to reduce for 10 minutes. Slice the steaks thinly and serve. Garnish with watercress sprigs, grilled mushrooms and the sweet potato wedges.

Sea Trout, Pickled Cucumber and Tender Stem Broccoli

Serves 4

1 cucumber,

pinch of sea salt,

4 teaspoons cider vinegar,

1 teaspoon chopped dill,

Juice of half lemon,

200g tender stem broccoli,

30 grams clarified butter,

200 grams sorrel,

1 teaspoon coconut oil,

4 x 125g sea trout fillets, skin on scaled and boned

Method

To prepare the cucumber, peel away the outer skin of the potato peeler. And then cut it in half lengthways .Remove and discard the seeds, cut the outer part of the cucumber with a potato peeler or sharp knife into long ribbons ready to marinate. Sprinkle the cucumber trimmings and seeds with the sea salt and place them in a colander with a bowl underneat to collect the juice. You will only need about 50 ml. Add the cider vinegar, dill and lemon juice to the cucumber and then marinade the ribbons of cucumber for about an hour. Trim the broccoli stalks halfway up and reserving the ends. Blanche the tops in boiling water for one minute then refresh under cold running water. Shred the remaining stalks finally and sweat them in most of the butter in a small pan covered for about 15 to 20 minutes until soft. Add the sorrel, season to taste with salt and pepper and then blend until smooth. Keep warm. Heat a non-stick frying pan over high heat to melt coconut oil until smoking. Season the sea trout with salt and pepper and fry skins side down for three minutes. Turn the sea trout over and fry for one and a half minutes on the other side until cooked. Meanwhile, using a hot pan from the cooking the sea trout melt the remaining butter and reheat the blanched tender stem broccoli tops. Serve the sea trout with a marinated cucumber, tender stem puree and broccoli.

Hake and Green Bean Bake

Serves 4

350g green beans

80g black olives destoned

400g cherry tomatoes

1 onion finely sliced

50g salted anchovies in oil, roughly chopped

5 tablespoons olive oil

2 garlic cloves, finely sliced

4 hake steaks

Grated zest and juice of 1 lemon

Parsley leaves roughly chopped

Method

Preheat the oven to 200C fan/220C/425F/gas mark 7. Bring a saucepan of water to the boil. Blanch the beans for 4-5 minutes. Drain and refresh under cold water.Mix the beans, tomatoes, onions, olives, anchovies and their oil, and 4 additional tablespoons of olive oil together in a mixing bowl. Tip out onto a baking sheet or shallow roasting tray. Season with pepper and cook for 15 minutes. Remove the tray from the oven and reduce the temperature to 180C fan/200C/400F/gas mark 6. Sprinkle the garlic slices over the beans and tomatoes and gently mix the vegetables. Place the hake steaks on top of the vegetables and put the tray back in the oven for 10 minutes.Drizzle the lemon juice and remaining tablespoon of olive oil over the fish and the vegetables, sprinkle the zest and parsley over the top. Serve with boiled potatoes or sourdough to mop up the juices.

Baked Aubergine and Mozzarella

Serves 2 as a main

2 aubergines

2 tablespoons dried oregano

Extra-virgin olive oil

500g cherry tomatoes

4 garlic cloves

6-8 salted anchovies in oil

30g pine nuts

1 tablespoon balsamic vinegar

20g basil leaves

250g mozzarella

To Serve

Crusty Bread

Well dressed green salad

Method

Preheat the oven to 200C fan/220C/425F/Gas mark 7. Place the aubergines in a roasting tin and drizzle with a little olive oil. Bake in the oven for 30 minutes. Remove from the oven and use a sharp knife to split in half length ways.Place the halves cut side up in the tin and score the flesh in a criss-cross pattern and season with salt, pepper, half the dried oregano and a few glugs of olive oil. Return to the oven for 10 minutes. Add the tomatoes and gallic around the aubergines along with the remaining oregano, anchovies and pine nuts. Return to the oven and roast for anther 20-30 minutes.Carefully stir the balsamic vinegar, half the basil leaves onto the tomatoes. Pile the tomatoes on top of the aubergines and bake for anther 5 minutes. Then remove from the oven and spoon the juices over the top and leave for 5 minutes for the flavours to mingle.Transfer on to plates and add the mozzarella. Serve with crusty bread and a green salad.

Pot Roast Chicken with Carrot Top Pesto

Serves 4-6

1 tablespoon cooking oil

200g lardons

1 garlic bulb cut in two

4 cellery sticks cut into 3

4 sprigs of rosemary

600-800g bunch of carrots with tops

1 chicken (around 1.8kg)

½ lemon

1 x 750g bottle of riesling

For the pesto

50g toasted skinless hazlenuts

40-50g feathery carrot tops

25g basil

Juice of ½ lemon

1 small clove of garlic

140ml extra-virgin olive oil

30g grated parmesan

Method

Preheat the oven to 180 fan/200C/400F/gas mark 6. Put the casserole dish or pan over a medium heat and add the cooking oil then the lardons. Fry, stirring occasionally until the lardons are golden. Lay the shallots and halved garlic bulb cut side down among the lardons. Allow them to colour and soften. Add the celery and 2 sprigs of rosemary to the pan and lay the carrots on top. Stuff the cavity of the chicken with the lemon and the remaining rosemary and season generously with salt and pepper. Sit the chicken on top of the carrots, pour yourself a glass of wine and the rest of the wine into the pot. Bring to the boil, then place the lid on and cook in the oven for 30 minutes. Remove the lid and cook for a further 30.Whilst the chicken is cooking put all of the pesto ingredients into a food processor or blender. Blitz to a puree. Check for seasoning adding salt, pepper, lemon and parmesan to taste.Transfer the vegetables to a large platter and carve the chicken. Put the pan back on the hob and boil for 2-3 minutes. Carve the chicken. Stir 4 tablespoons of pesto into the cooking juices and decant into a jug to serve.

Flat White Fish with Leeks and Brown Shrimps

Serves 2

2 leeks cut lengthways into 1-2cm wide chunks

60g butter

50ml vermouth

2 skinned plaice, dover or lemon sole filets 150g each

2 tablespoons cooking oil

1 lemon ½ juiced other half cut into wedges

40 brown shrimp

Parsley leaves

Method

Wash the leeks through thoroughly. Melt 10g of butter in a pan which has a lid. Add the leeks and cook for 4 minutes. Pour in the vermouth, and allow it to reduce by half. Season with salt and pepper. Cover and remove the pan from the heat.In another pan add the cooking oil and place over a medium heat. Once hot add the filets skin side down and cook gently for 2-3 minutes. Add 20g of butter to the pan and once melted baste the fish for one minute. Just prior to adding the butter to the pan divide the leeks in two on two plates. Add the fillets on top.Place the remaining butter in a small pan over a high heat and allow to melt and foam. When the middle of the butter stops foaming turn the heat off. Add the lemon juice, brown shrimp and parsley. Spoon the sauce over the fish and leeks. Serve with lemon wedges.

Ultimate H+ Cheese Toastie

Serves 1

2 x 1-2cm thick slices of sourdough

Butter

60g cheese

20g sliced ham

15g onions, spring onions or leeks

Method

Butter the external sides of your toastie. Build the sandwich with cheese first then meat, onions then pickles. Finally press the slice of bread on top.Heat a frying pan over a low-medium heat. Add the sandwich to the frying pan and cook very gently regularly pushing down on the sandwich. After 2 minutes flip the toastie and repeat for 2 more minutes. Repeat this process one more time.Remove from heat and allow to cool a little for 1-2 minutes.

Baked Rice and Lentils with Vegetables

11 tbsp. coconut oil or butter

1 med sized onion, diced

2 garlic cloves, minced

2 celery stalks, diced

400g shitake mushrooms, chopped roughly

225g uncooked green lentils

1 tsp. cumin

400ml vegetable or chicken broth
250ml chopped fresh tomatoes, including juice

salt and pepper to taste

350g kale

Method

Preheat oven to 175 C

In ovenproof pot heat oil over med heat, and sauté onion, garlic, celery, garlic, and carrots (about 5 min). Add rice, lentils and mushrooms, and stir for about 1 min. Add broth, tomatoes, cumin, salt and pepper, and stir. Bake for 1.5 hours.

Remove from oven and mix in kale. Serve immediately.

Garlic and Soy Glazed Pork Belly, with AsIan style Salad

Pork belly slices

Soy Sauce
Fish Sauce
2/3 Limes

6 Garlic cloves

Fresh Red Chillies

White Pepper

Brown Sugar

Half a red Cabbage

2/3 carrots

Quarter of a cucumber (peeled)

Spring onions

Method

This looks like a complicated dish, but it couldn't be easier!

Preheat oven to 180C

Crush the garlic cloves with a pestle and mortar until they are a paste. Add plenty of soy sauce into the pestle and mortar (you will have to gauge how much based off how many pork slices you need to cover with the sauce, but it will be quite a lot!). Finely chop a fresh red chilli (up to you re seeds) and add into the sauce, along with a half teaspoon of white pepper, and 2 teaspoons of brown sugar. Place all the pork belly slices in a high sided roasting tin and toss around in the marinade until fully covered. Cover the roasting tin with foil and place into the oven for 50 minutes (you can obviously do this for much longer at a lower heat if you wanted to, but on a weekday there often isn't time!) .

Whilst the pork is in the oven, make the salad. Grate up to half of the red cabbage into a bowl, along with the carrots. Finely slice the peeled cucumber into long, thin batons, and do the same to 2/3 spring onions. Chop a big handful of coriander into the bowl too. You can also add optional green chillies into this salad if you like the extra heat.

For the dressing, squeeze the juice from 2/3 limes, and then add 2/3 tablespoons of fish sauce. Taste and adjust - more fish sauce will make it more salty, so balance out with more lime juice if needed. You can wait until just before serving to toss this through the salad.

After 50 minutes, check on the pork belly - it may need more colour, so you can finish it off under a hot grill for 2 minutes - but be careful not to let the pork belly get too hard under the heat, as it will be perfectly soft from the oven.

Serve the pork belly slices on top of the salad, with extra fresh sliced red chillies, coriander and spring onions on top.

Fennel, Pear and Walnut Salad

350g baby Rocket

1/2 fennel bulb, sliced thinly

1 pear (core removed & cut into ¼” chunks)

1/4 cup roasted walnuts (unsalted- see below for directions)

2 Tbsp. Balsamic Dressing

Method

Combine all ingredients in a bowl and mix well. Next, whisk the oil and vinegar together in a small bowl before dressing the salad.

*Roasted Walnuts: Preheat the oven to 200C. Roast for 5-6 minutes on a baking sheet and keep a close eye to make sure they don’t burn.

Rosemary Chicken thighs, new potatoes, lemon and olives

6 Chicken thighs, Skin still on.

100g new potatoes (par boil if preferred)
Rapeseed oil
2 onions, cut into quarters
3/4 garlic cloves, crushed with flat of knife but not sliced
1/2 lemons, cut into wedges
3-4 sprigs of rosemary
Black olives
2 Tbsp. fresh flat leaf parsley
Salt and black pepper, to taste

Method

Preheat oven to 190/200C.

Season chicken with salt and pepper. In a large frying pan over medium heat, place chicken skin side down in a preheated pan with 2 tablespoons of rapeseed oil. The trick is not to turn the chicken over until the pieces are well browned. When all the chicken thighs have some good colour, remove them from the pan. Add the onions, rosemary sprigs, garlic cloves, and cook for a few minutes - try not to break up the onions quarters. Add the chicken back into the pan and place the lemon wedges about the pan, with the new potatoes. Place the entire pan into the oven and cook for 30 mins.

Serve with freshly chopped parsley, black pepper, sea salt, and a small drizzle of extra virgin olive oil.

Pan Seared Trout with Basil

50g chopped pancetta

300g cherry tomatoes, halved

1/2 tsp minced garlic

1/2 tsp freshly ground black pepper

1/4 tsp Himalayan salt, divided

75g small basil leaves

1 tablespoon olive oil, divided

2 trout fillets, divided

2 lemon wedges

Method

Over low heat, heat pancetta in pan. Cook just until pancetta begins to brown (for about 4 minutes). Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves. In another large non-stick pan, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper. Add both fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Top fish with tomato sauté. Serve with lemon wedges.

Spiced Tiger Prawns

8 Large Unpeeled Raw Tiger Prawns

A Few Sprigs of Fresh Thyme

1 Level Teaspoon of Cayenne Pepper

Ground Cinnamon

4 Cloves Garlic

½ Fresh Red Chilli

½ a Lemon Olive Oil

Method

Put the tiger prawns into an ovenproof pan with a few lugs of olive oil and some freshly ground black pepper, a few sprigs of thyme, 1 level teaspoon of cayenne pepper and a small pinch of cinnamon. Crush in 4 cloves of unpeeled garlic, then deseed ½ a chilli, slice and add to the pan with ½ a lemon. Toss and mix well then put under the grill for 8-10 minutes or until dark pink and golden at the tips.

Fillet of Pork marinated with Mustard, Apple and Sage

Serves 4

500 grams pork tenderloin,

220 grams clarified butter for the marinade,

80 grams apples, granny smith apples cored and roughly chopped

Eight grams fresh sage leaves,

One and a half tablespoons English mustard,

Two tablespoons maple syrup,

Pinch of salt,

One teaspoon fennel seeds toasted,

One tablespoon cider vinegar,

Two tablespoons water

Method

To make the marinade blitz all the ingredients in a blender until smooth. Cut the pork into one cm slices and place them in a dish, pour the marinade over them, and then cover and leave to marinate in the fridge for at least four hours preferably overnight. To cook, heat the butter in a frying pan over high heat and fry the pork medallions for about two minutes on each side. Brush the little more marinate during the cooking. Remove from the pan and leave the rest for five minutes before serving.

Lamb Koftas with Tomato and onion salad

Serves 4

500 grams minced lamb,

1 small onion finely grated,

1 fresh red chilli, deseeded and finally chopped,

10 grams fresh root, ginger, peeled and grated,

10 grams mint leaf leaves, Chopped,

10 grams coriander leaves,

½ tablespoon ground cumin,

½ tablespoon ground coriander,

2 garlic cloves crushed,

Large pinch of salt to taste

4 teaspoons melted clarified butter,

Squeeze of lemon juice

For the tomato and onion salad

4 tomatoes,

1 red onion chopped,

4mint sprigs chopped

2 coriander sprigs chopped,

1 tablespoon of olive oil,

Salt and ground black pepper

Method

To make the koftas mix together the minced lamb, onion, chilli, ginger, herbs, ground spices, garlic and salt in a bowl. Divide the mixture into eight portions and roll each one into a long sausage shape. Thread each kofta onto a metal or bamboo skewer cover and keep in the fridge until you're ready to cook them. To make the salad, chop the tomatoes and mix them with an onion, mint, coriander and olive oil. Season to taste. When you're ready to cook the koftas heat a griddle pan over a medium heat. Lightly brush the koftas with clarified butter and cook them for three to four minutes on each side. Remove from the pan and set aside to rest for 10 minutes. Serve the koftas on top of the tomato and onion salad with a squeeze of lemon juice.

Roasted Tamarind, chilli, ginger and garlic Chicken

Serves 4

1.5 kg roasting chicken

For the marinade

30 grams tamarind

2 peeled garlic cloves

One fresh chilli deseeded and chopped,

2 grams fresh root ginger peeled and grated,

1 teaspoon coriander seeds,

1/2 teaspoon cumin seeds,

1 teaspoon paprika,

1 tablespoon honey,

1 tablespoon tamari,

1 1/2 a teaspoon sesame oil,

5 teaspoons lemon juice,

15 grams fresh coriander

Method

To spatchcock a chicken place the chicken breast side down on a chopping board. Using a sharp knife or scissors cut along the backbone on either side and remove. Turn the chicken over and press it out flat. Cut some more lines on each side of the chicken breast ready for the marinade. Skewer with two bamboo skewers through the leg and breast to keep the flat shape. Place all the marinade ingredients in a large jug and blend with the hand blender until the mixture forms into a paste. Rub the paste onto both sides of the chicken working it in well with your hands to maximise the flavour. Place the chicken on a non-stick baking tray lined with parchment paper. Cover and leave to marinate in the fridge for at least two hours preferably overnight. Preheat the oven to 182 degrees Celsius or gas mark 4. Roast the chicken in the preheated oven for 50 to 60 minutes until cooked through and golden brown. Alternatively, it tastes great cooked over a hot coals on a barbecue

Lamb with grilled asparagus and salsa verde

Serves eight to 10

4x 125 grams pieces of lamb loin fully trimmed and all sinews removed,

20 grams clarified butter,

2 bundles of asparagus trimmed and cut in half,

1 teaspoon chia oil

For the marinade

2 garlic cloves crushed,

3 rosemary sprigs chopped,

Grated zest of half lemon,

1 teaspoon of running honey.

For the salsa verde

25 grams mint leaves,

25 grams basil leaves,

25 grams flat leaf parsley,

1 garlic clove crushed,

3 spring onions,

1 tablespoon capers.

8 anchovy fillets,

1 teaspoon Dijon mustard,

2 tablespoons extra virgin olive oil,

sea salt and ground black pepper.

Method

Mix all together all the marinade ingredients into a bowl, add the lamb then cover and leave the marinade for two hours in the fridge. Make the salsa verde: put all the ingredients in a blender and blitz until smooth. Keep in a screw-top jar in the fridge for up to one week. Preheat the oven to 200 degrees Celsius or gas mark 6. Heat the clarified butter in a small frying pan over a high heat. Remove some of the marinade from the lamb then add the lamb to the hot pan and sear on all sides. Season with some sea salt and black pepper, and then roast in the pre-heated oven for five minutes until pink. Remove and allow to rest. Heat a griddle pan over a high heat. In a bowl drizzle the asparagus with the chia oil. Season with some salt and pepper and then arrange the asparagus on the hot griddle. Cook for one and a half minutes pushing down the top of the spears and with the base for heavy pad so they steam as well as grill, and the spears will be crisp, with a vibrant green colour. Turn the asparagus with a pair of tongs and replace the pan on top. Cook for another one and a half minutes. Slice the lamb and serve it with asparagus and a good drizzle of salsa verde.

Jersey Royals, Crab and Asparagus Salad

Serves 2 as a main

400g Jersey Royal potatoes

400-450g bunch of asparagus

1 large dressed crab

100g pea shoots, lamb’s lettuce or baby gem

½ lemon

Crab dressing

1 large egg yolk

1 teaspoon Dijon mustard

2 teaspoons white wine vinegar

3 tablespoons olive oil

Method

Boil the potatoes in a well salted pan of water. Simmer for 15-20 minutes until cooked. Snap off the woody end of the asparagus and discard. Cut the rest of the spears into 4-5cm batons. Place in boiling water and blanch for 2 minutes. Drain and refresh under cold water.Remove the meat from the crab. Make the dressing by whisking the egg yolk, mustard and white wine vinegar in a bowl until light in colour and increased in volume. Whisk in the oil little by little until it’s incorporated and the dressing has a thickness to it. Add the crab meat to the dressing. Stir and season with salt and pepper. Add the cooled potatoes and asparagus to the bowl and mix well. Serve with the salad of your choice.

Nduja, Mozzarella and Greens on Toast

Serves 2

300g purple sprouting broccoli, cavolo nero or rainbow chard.

3 tablespoons olive oil

Finely grated zest and juice of one lemon

1 teaspoon caster sugar

2 slices of sourdough

125g mozerella

50g ‘nduja

Method

Chop the greens into 4cm lengths. If using cavolo nero remove leaves from woody stalk. Make a dressing in a bowl by mixing together the olive oil, lemon juice and sugar, adding a pinch or two of sea salt and black pepper.Toast the bread until its golden. Drain the mozzarella in from any water it’s standing in. Boil the greens for 90 seconds, then add the leaves and cook for 1 minute. Drain well and transfer to the dressing bowl.Spread the ‘nduja immediately after the toast is toasted. Top with chunks of mozzarella, sprinkle with lemon zest and some freshly ground black pepper. Then add the greens and drizzle with olive oil.

Lamb Meatballs in Pea and Herb Broth

Serve 4

For the meatballs

500g lamb mince

100g ricotta

50g dry breadcrumbs

1 garlic clove, crushed

Finely grated zest of one lemon

1 large egg

30-40g mint leaves, finely shredded

½ teaspoon flaky salt

½ teaspoon black pepper

For the Broth

600ml vegetable stock

3 bay leaves

1 garlic bulb cut in half down the middle

350g sugar snap peas, peas and mangetout podded

15g chervil leaves

To serve

A cooked grain, seed or pasta of your choice

Method

Mix together all the meatball ingredients in a bowl. Reserving a quarter of the mint leaves. Then using your hands roll the mixture into balls the size of a walnut and arrange on a baking tray.Around 30 minutes before you plan to serve heat the oven to 150C fan/170C/325F/gas mark 7. Once the oven is hot bake for 10 minutes.At the same time, bring the vegetable stock, bay leaves and garlic to the boil in a wide saucepan, then reduce to a simmer for 5 minutes. Transfer the baked meatballs to the stock and poach for 5 minutes before adding the sugar snap peas, peas, mangetout. Simmer for a further 2 minutes, then remove the pan from the heat and leave the greens to warm through and the broth to cool a little.Stir the chervil and remaining mint through the broth and meatballs. Serve with a grain, seed or pasta of your choice.

Tarragon and Mustard Mushrooms on Toast

Serves 2

150-200g mushrooms

2 tablespoons of water

100g crème fraiche

2 slices of sourdough

2 tablespoons cooking oil

250g chestnut mushrooms

40g butter

1 large garlic clove

6 sprigs of tarragon

2 teaspoons mustard

Juice of ¼ lemon

Method

Clean the mushrooms. Tear any big mushrooms into smaller pieces. Add 2 tablespoons of water to the crème fraiche and mix well. Toast the bread.Heat the cooking oil in a large frying pan or wok over a high heat. Add the mushrooms and fry for one minute, then add half the butter. Cook for a further minute. Then add the rest of the butter and the garlic, lots of sea salt and pepper. Fry for another 60-90 seconds, then scrape in the crème fraiche, mustard and tarragon. Stir and allow to bubble for 30 seconds. Remove from the heat and add the lemon juice. Drizzle the toast with olive oil and spoon the mushrooms over the top.

Parsnip, Pear and Pork Chop Tray Bake

Serves 4

4 bone in pork chops

3 sprigs of rosemary

6 garlic cloves

Zest of one lemon

2 tablespoons maple syrup

800g parsnips

4 shallots

Method

Bruise the rosemary with the end of a knife and put the sprigs into a bowl with the garlic, lemon zest, maple syrup, olive oil, and black pepper. Add the pork chops making sure they are coated in the marinade. Leave them to marinate for at least an hour.Preheat the oven ton 200C fan/220C/425F/gas mark 7. Put the parsnips and shallots in a well oiled baking tray shake the pan and roast for 20 minutes. Add the pears and cook for another 20 minutes. Remove from the oven and increase the temperature to 220C fan/460F/gas mark 9.Shake the ingredients in the pan. Add the Pork Chops, season with salt and brush with any excess marinade. Add the marinade to the tray and return to the oven. Roast for 15-20 minutes until the chops are firm. Place the chops on a warm plate whilst you give the vegetables 3-5 minute blast in the oven. Serve with seasonal greens.

Bavette Steak and Mushroom Ketchup

Serves 2

For the mushroom ketchup

20g butter

300g mushrooms roughly chopped

1 shallot

2 tablespoons golden caster sugar

½ nutmeg

4 teaspoons white wine vinegar

2 tablespoons tepid water

For the steak

500-600g bavette steak

2 tablespoons oil

25g butter

Method

To make the ketchup, put the butter in a heavy based frying pan over a high heat. Once melted and frothing add the mushrooms and cook them fiercely for 4-5 minutes. Add the shallots and a pinch of salt and reduce the temperature a little. Cook for 2-3 minutes stirring occasionally then add the garlic, sugar and lots of grated nutmeg, cook for a final 2 minutes, by which time the mushrooms should be dark and glossy. Add the vinegar and stir. Remove from heat. Put the contents of the pan into a blender with 2 tablespoons of tepid water. Blitz until it forms a smooth, silky puree and holds its form on a plate. Add more water if necessary.Use a frying pan to cook the steaks. Place over a high heat and add the oil until it’s super-hot.Season both sides of the steak and then place in the pan. Cook for 2 minutes then flip and cook for 2 more minutes. Add the butter and baste the steaks. Cook both sides for a further 1-3 minutes. Transfer to a warm plate and rest for 5 minutes before eating