Turkey Squash and Mint Masala

 

Serves 2

I was thrilled to receive a box of goodies from the lovely people at
Loyd Grossman to try out their new Limited Edition Mint Masala curry sauce. Mint struck me initially as a little strange to have in a curry as I would usually use coriander, but then of course you get cooling mint raita in Indian restaurants, so it does have an affinity.

I used half a jar for 2 portions which with bread or rice was enough for me. The mint was not overpowering – it is very different to our common garden mint. Much more delicate and fragrant.

Decided to use turkey breast and tenderstem broccoli as they needed using up. Plus jazzed it up with some extra spice, not because it was needed, but because I have so much in my cupboard!!

I really liked the sauce as it made a nice change from the usual tikka and korma.

1 turkey breast fillet (about 350g), sliced thinly

1 tsp oil

½ onion, sliced

½ tsp mustard seeds

Pinch nigella seeds

Handful of frozen butternut squash, chopped into bitesize chunks

4 tenderstem broccoli stems, chopped into bitesize lengths

½ jar Loyd Grossman Mint Masala Curry Sauce

10 curry leaves (optional)

½ tsp garam masala powder

1 handful spinach (actually it was spinach, rocket and watercress salad leaves in this instance!)

Naan or rice to serve
Fresh mint to garnish if liked

Heat the oil in a non-stick wok or frying pan and fry the onion and seeds together. Watch out as the will pop and spit!

Once softened and lightly golden, add the squash and broccoli and stir fry until the squash has thawed and soft and the broccoli is cooked but still with some crunch.

Add the turkey strips and fry for 2-3 mins until sealed and almost cooked through. Then pour in the curry sauce, curry leaves, garam masala, bring to the boil and simmer for 10 minutes. I needed to add a little water to loosen the consistency to my liking.

Stir in the spinach and turn off the heat. It will wilt down really quickly.

Serve with naan or rice, and sprinkle with chopped mint if using.

Spanish-style cod

Serves 1 – easily multiplied

Have just come back from Majorca and really enjoyed the gutsy flavours of the local tapas. Anyway I had lots of leftover bits in the fridge that needed using up when I got back – peppers, toms, garlic, onion etc – so threw this dish together with a little Spanish inspiration. I really liked it, even though it was eaten on a dreary day rather than hot Mediterranean sunshine!

1 cod fillet

¼ red onion, finely sliced

3-4 cherry tomatoes, sliced

¼ small pepper, sliced (or a mini pepper such as Tesco Chiquino peppers)

½ clove garlic, finely chopped

4-5 chorizo slices, cut into strips

3 olives, sliced

½ tin butterbeans, drained

Pinch dried herbs

Hot paprika

Salt and pepper

2 -3 tablespoons red wine

1 tsp balsamic vinegar

Drizzle of Olive oil

Preheat oven to 180C Fan.

Layer most of the onions, tomatoes, pepper, garlic, chorizo, olives and butterbeans in a small heatproof dish (I used a small oblong enamel pie tin). Season and add a little hot paprika to taste.

Place the fish on top and season with herbs, a little extra dusting of hot paprika to taste, and more salt and pepper.

Pile the remaining sliced ingredients on top to cover the fish, then spoon over the wine, balsamic and a little drizzle of olive oil.

Cover tightly with foil, allowing a bit of tent space for steam. Cook in the oven for 15 minutes and serve with seasonal vegetables, rice or bread.

The BEST steak sandwich with sticky onions and steak sauce

 Serves 1

I am partial to a steak sarnie – it’s often the first thing I scan for on pub menus. I suppose it feels a little less naughtier than a burger, but let’s face it, it is pure filthy deliciousness. Well, it is the way I make it. The key is the holy trinity of condiments – this should not be made without the special steak sauce blend…

1 rump steak

Black pepper

½ red onion, finely sliced

Drizzle of oil

Drizzle of Balsamic vinegar

2 slices good, chewy sourdough bread (Love the Real Patisserie Chewy Brown)

1 tsp each Heinz tomato ketchup, French’s Mustard and Hellmans Mayo

Handful rocket leaves

2-3 cherry tomatoes, sliced

Thin shavings of Parmesan cheese

Bash the meat to tenderise and thin it out a little. Trim off any fat and season with black pepper.

In a small frying pan cook the onions in the oil over a gentle heat until soft and translucent. Add a drizzle of balsamic and cook a little longer until sticky. Turn heat off and allow to cool a bit.

Heat a griddle or frying pan until very hot and dry fry the sliced bread until lightly toasted. Set aside then lay in the steak and cook to your liking. (For me, 1.5 mins on both sides is about right by the time it has rested) then put on a plate to rest for 2-3 mins.

Meanwhile mix the 3 sauces to make burger sauce and spread over the toasted bread. Top with a heap of rocket, cherry tomatoes and the cooled sticky onions.

Slice the warm steak on an angle and pile onto the sandwich and scatter with parmesan shavings. Place other slice of bread on top and squash down lightly. Cut in half and devour.

Divine Halloumi and Couscous Salad

Serves 2- depending how greedy you are

I had forgotten how much I adore couscous until recently when I opened a pack that had been in my fridge the best part of a year! (this stuff has an amazing shelf life) I made a massive batch and was eating it for 4 days (see other pic below as proof!) but was actually quite sad when I finished it all off! Must try to get out more.

I have discovered the sweet chilli sauce is also a good friend of halloumi. Nice in a wrap if you don’t use it all up.

1 100g pack tomato or roast vegetable couscous

1 small courgette

1 small aubergine

1 red or yellow pepper

1 red onion

Olive oil

Balsamic vinegar

Handful of olives, sliced

Cherry tomatoes, chopped

3 spring onions, sliced

Bag of rocket

2 tbsp Lemon juice

Fresh Dill and Basil (optional), chopped

1 block of Halloumi

Preheat oven to 200C.

Make up the couscous according to packet instructions and set aside to cool.

Cut the courgette, aubergine and pepper into chunks. About an inch is fine. Peel the onion but leave the end core on and cut into thinish wedges so they do not fall apart.

Tip onto a baking tray and drizzle with olive oil and seasoning. Cook for about 25-30 mins until soft and lightly charred round the edges. Drizzle with a little balsamic and pop back in oven for 5 mins more minute then remove and cool.

In a serving bowl, toss together the warm or room temperature couscous and roasted vegetables with the remaining ingredients, apart from the Halloumi. You can refrigerate at this stage if you don’t want a warm salad.

When ready to eat, slice the halloumi and dry fry in a hot frying pan for about 1 min on each side until golden and toasty. Divide the salad between plates and top with the hot cheese slices and eat.

Greek lamb stew with tagliatelle

Serves 4-5

This dish was created because I couldn’t bear to waste some dill! Can’t believe I spent about £6 on lamb to save the dill, but lamb is such a rare, expensive treat. And it does go quite a long way in this dish.  I then portioned this up and froze little bags of it as I am not feeding a family, although it would improve in flavour in the fridge a day or two after you cooked it.

Next time I might chop up the lamb smaller and cook for 2 hours to make a finer ragu style sauce for pasta or just some nice crusty bread.

• olive oil

• 500g lamb steaks ,  cut into chunks
• 1 aubergine , cut into chunks
• 2 onions, half chopped and half sliced into half moons
• garlic 2 cloves, finely chopped
• 1 tin chopped tomatoes 
• 1 tbsp tomato puree
• 1 tsp dried mixed herbs (or Herbes de Provence)
• 200ml chicken or lamb stock 
• ½ stick cinnamon 
• few sprigs fresh dill (or parsley if you don’t like dill)
• 1 lemon, zested (optional)
• grated parmesan cheese or crumbled feta
• 50g dried tagliatelle for each person (so 200g for 4)

Heat 1tbsp olive oil in a large wok or casserole with a lid. Season the lamb  and brown all over in two batches then remove. Add the aubergine and another splash of oil and cook for 2-3 mins until softened a little. As the aubergine soaks up so much oil, I poured a little of the meat juices that had run out of the lamb to the pan. This deglazed it which adds more flavour and made the aubergine cook quicker without even more oil. Lift out the aubergine and give the pan a wipe as it will probably be black by now! Then add the onions and garlic and cook for 5-6 mins until softened and translucent.

Tip the lamb and aubergine back with the tomatoes, tomato puree, stock, cinnamon and check seasoning. Simmer then put on a lid on (or transfer to a casserole if you used a wok) and cook for 1.5 hours or until the meat is tender and the sauce is rich. Remove the cinnamon stick. Sprinkle the dill or parsley over and lemon zest.

Cook the tagliatelle according to packet instructions and serve with the stew. Add either parmesan or feta to taste and eat.

Fasolakia

Serves 2-4 depending on what you serve with it.

This is a traditional Greek stew that maybe doesn’t sound exciting, but boy I am addicted! The flavours meld together and tastes so summery and this is a great way of using up a glut of runner beans which was the reason for making it. The amount of olive oil is really worth it.

I have eaten masses of this just on its own with crusty bread to mop up the sauce. Or its great with simple grilled fish with a squirt of lemon as in this picture or lamb chops. If you don’t like dill use fresh parsley or marjoram. You can eat hot, warm or at room temperature. It also freezes well.

250g Runner beans, de-stringed and cut into 2 inch diagonal lengths

4 tablespoons good olive oil

1 large onion – half finely chopped and half sliced into half moons

2 garlic cloves, finely chopped

1 medium potato or 4 new potatoes, sliced into thickish chunks (I don’t bother to peel)

Salt and pepper

Small pinch chilli flakes

1 tsp dried oregano

1 can chopped tomatoes

1 tbsp tomato puree

Water to cover – about a small glass or half a tin canful

Feta cheese, a really thin slice crumbled per serving

Dill or parsley, roughly chopped

Method:

1. wash the prepped runner beans and drain.

2. heat the oil in a large saucepan or wok and gently cook the onion until soft and translucent. Add the garlic and cook for a couple of mins, stirring so it doesn’t burn.

3. Add the beans and potatoes and cook for 3-5 mins, coating well in the oil and onions. Season well and add the chilli and dried oregano.

4. Tip in the tomatoes and tomato puree, and pour in some water just to cover. Bring to boil and put on a lid or transfer to a lidded casserole then simmer for 1 hour (or cook slowly in oven at 160C for same time)

5. After an hour if it is too liquid, remove lid and cook for another 10-15 mins. The sauce should be rich and velvety.

6. Sprinkle over chopped dill and crumbled over feta.

Dhal

I love Dhal – thick, gently spiced, cheap as chips  and very filling. You could add cooked diced chicken or lamb to it and some stock to loosen it more, which would give it more of a Dhansak curry feel. Also nice!

Serves 2-3

150g dried split yellow peas
500-750ml water
Salt and black pepper
1 tbsp vegetable oil
1 tbsp mustard seeds

1 tsp nigella seeds (black onion seeds)
½ tbsp cumin seeds
A pinch of ground turmeric
10 curry leaves
1 onion, sliced
1-2 large green chillies, sliced (deseed if you don’t like too much heat)
2 garlic cloves, crushed
1 tsp garam masala
3 tomatoes, chopped

Juice of ½ a lemon
Fresh coriander, chopped

2 shallots, sliced into rings (optional)

Naan or tortillas, warmed, to serve

1 Wash and drain the split peas in a sieve and place in a saucepan. Pour 500ml of water over, boil for 10 mins, then reduce the heat and simmer for about 35 minutes, or until the peas are very soft. You may need to add the extra 250 ml water if it evaporates too fast. Season.

2 Heat the oil in a frying pan. Add the spices and curry leaves and fry over a medium heat until the mustard seeds start to pop.

3 Add the onion, chillies and garlic and stir well. Cook for another 3 minutes, then add the garam masala.

4 Mix well, and then tip into the cooked dhal with the tomatoes. Bring to a simmer and cook for a further 2-3 minutes, adding more water if the mixture becomes too thick.

5 Add the lemon juice and coriander. (If you like fry the shallot in a little oil and garam masala until crisp and tip over the dhal)  Serve with warm flatbreads for scooping.

Mummy's Chicken and Leek Pie

Mummy’s chicken and leek pie

Serves 2 with leftovers for next day

I have no idea where mum got this recipe. It is pure comfort food and is equally yummy served hot or cold the next day which is why I always make this amount! I tend to buy Elmlea cream is it lasts longer in the fridge - great if you live alone and only need a little at a time. My friend Mandy always requests this pie!

180ml chicken stock, from a cube

125ml glass of dry cider

2 chicken breasts

A large knob of butter

1 leek, chopped finely

1 celery stick, chopped finely

1 tbsp flour

2 tsp fresh thyme or lemon thyme leaves

125ml cream

1 tbsp Dijon mustard (or as much as you like)

1 sheet ready rolled shortcrust pastry

1 sheet ready rolled puff pastry

1 egg, beaten

Extra thyme leaves

Sea salt

Preheat the oven to 200C.

Put the stock and wine in a saucepan and bring to the boil. Add the chicken breasts and simmer with a lid on for 10 mins. Then remove from heat and leave for another 10 mins. Remove chicken and reserve about 200ml of the liquor. Chop chicken into little pieces.

Melt the butter in another saucepan and cook the leek and celery until soft. Add the flour and thyme, and stir until bubbling and starting to brown the flour. Slowly add in the cooking liquor and cream, stirring until thickened. Remove from heat and add the chicken and mustard.

Grease a pie dish and line with the shortcrust pastry. Pour in the chicken filling and top with the puff pastry. Seal or crimp the edges. Brush with egg and sprinkle over a few thyme leaves and a few sea salt flakes. Make an air hole.

Bake for 20-30 mins until the pastry is golden. Serve with new potatoes or mash and veggies. You could also make mini picnic pies using muffin tins!

Turkey stir fry

Turkey stir fry

Serves 1

Did a fridge raid and cleared out some of my vegetables that have seen better days – this calls for a stir fry! I usually add the aromatics – garlic and ginger near the end so it doesn’t burn over the high heat at the start, and also it retains a fresher flavour. Just make sure you cook out the rawness. The sweet chilli sauce had also been hanging around in the fridge too long than I’d care to admit, but it all tasted nice :)

1tsp oil

Half a small onion, sliced

¼ yellow pepper, roughly chopped

¼ courgette, sliced

½ carrot, peeled and cut into matchsticks

1 field mushroom, sliced

Leftover cooked turkey strips

2 spring onion, sliced on the diagonal

½ clove garlic, chopped

1 tsp grated ginger root

1 tbsp Kikkoman soy sauce

1 tbsp sweet chilli stir fry sauce

Heat a wok or frying pan with the oil and throw in the onion, pepper and  carrot and stir fry over a high heat for 2 mins. Add the mushroom and cook for another minute until the hard vegetables are starting to soften slightly.  Add the turkey strips, spring onion, garlic and ginger and mix well – stir fry for a minute until the garlic is fragrant and cooked, then add the soy sauce and chilli sauce, stir and serve immediately.

Curried Turkey Pilaff

Curried turkey pilaff

Serves 1

A great quick dinner using just a few ingredients and some leftover cooked turkey. Some coriander, mango chutney, fresh chillies, a squeeze of lemon and anything else you fancy would be very tasty additions but this is simple and very filling – not to mention cheap as chips!

1 tsp oil

Half an onion, finely chopped

2 tsp curry paste

Few strips of cooked turkey or chicken breast

½ tsp tumeric

½ pouch Tilda white basmati microwaveable rice

1 tbsp frozen peas

2 tsp flaked almonds

1 tsp sultanas

Few pumpkin seeds (optional)

2 pinches nigella seeds (optional)

Sprig of fresh mint, chopped

Heat the oil in a frying pan and cook the onion for a couple of minutes until starting to soften. Add the curry paste and cook for a min or two more to cook-out the spices. Add the turkey and turmeric and stir fry for a minute to heat through.

Open the rice and squeeze half a pouch into the pan and stir to break up any lumps and coat in the paste. Add the peas, almonds, sultanas and pumpkin and nigella seeds if using. Add a splash of water to help coat everything nicely and to stop the rice from being dry.

Tip into a bowl and add the chopped mint and eat!

Super Easy Mexican Peppers

Super Easy  Mexican Peppers

Serves 2

This is the easiest lunch/ snack ever! I was going to serve them as a hot starter at a Mexican party but we had way too many nachos and dip so ended up making them yesterday.

2 small green peppers, halved and seeded

Spray oil

1 pouch Tilda Mexican microwavable rice

2 tbsp frozen sweetcorn, defrosted

2 tbsp grated cheddar

Paprika or cayenne

Preheat oven to 200C. Spray the peppers with a little oil and place cut side up in a roasting tin. Roast the peppers for about 30 mins until softened and singed at the edges.

Cook the rice in the microwave for 2 mins. Put the sweetcorn in to heat for the last 10 secs. Mix together and pile into the pepper halves. Sprinkle with cheese and place back in the oven until the cheese is melted and bubbling.

Sprinkle with paprika or cayenne if you like the heat and eat hot or warm with salad. 

You could add chopped coriander and a squeeze of lime if you have any to add extra zing to the rice.

Tuna and olive pasta

Tuna and olive pasta

Serves 2-3

I eat this at least once a month – usually in the run up to pay day when there’s nothing in the house to eat! If you have any leftover it will sit happily in the fridge until the next day. The sauce is quite punchy with salty olives and capers and a bit of warm heat from the chilli flakes, but you can always leave the chilli out if you are giving it to kids.

125g rigatoni or penne pasta

2 tsp olive oil

1 sprig rosemary (or use ½ tsp dried mixed herbs)

1 garlic clove, squashed

1 stick of celery, finely chopped, reserve a few leaves if there are any

400g tin chopped tomatoes

Seasoning

1 pinch dried chilli flakes

1 small can tuna

6 black olives, sliced

1 tsp capers, rinsed and chopped

3-4 basil leaves (only if you have any)

1 tbsp balsamic vinegar

1 tbsp flat leaf parsley, chopped

1 tbsp grated Parmesan, optional

Cook the pasta according to instructions – about 12-14 minutes.

Heat the oil in a sauté pan and add the rosemary , garlic and celery and cook until lightly golden. Then add in the can of tomatoes – be careful as it will probably splutter! – and the chilli flakes and season, but go easy on the salt. Leave to reduce and thicken – about 5 mins.

Flake in the tuna, but don’t break up too much. Then add the olives, capers and tear in the basil if using. Add the balsamic and cook for another minute or two. Fish out the garlic and discard.

Take off the heat and stir in the parsley and any chopped celery leaves.

Drain the pasta and toss in the sauce. Serve with parmesan if you like.

Coq au Vin

Coq au Vin

Serves 2

A casserole for 2 people isn’t any bother to make but it might be worth doubling the recipe and freezing half for another time. In fact I think it tastes better when made the day before so you could just make extra and eat it again the next day – you will see from the pics I had it with polenta the first day and broad beans the next . By the way, the sauce will turn into jelly after it’s been in the fridge and there will be a layer of white fat on the top. Just scrape the fat off with a teaspoon and the stock will turn back to liquid when you reheat it.

Another thing to point out, the wine will make the chicken skin go an interesting dark purple! But it still tastes fab.

2 chicken thighs, skin on

2 chicken drumsticks, skin on

Black pepper

1 chicken Oxo cube

1 tbsp olive oil

1 tbsp butter

100g smoked bacon lardons

10 shallots, halved if large

3 cloves garlic, squashed

10 button mushrooms, halved

Small bunch parsley, tied twisted into a knot

1 tsp dried herbs

Few whole peppercorns

1 bay leaf

½ bottle red wine

Water for topping up

Chopped parsley

Preheat oven to 180C. Season the meat all over with pepper and crumbled Oxo. Heat a sauté pan with oil and butter and brown the chicken pieces all over. Transfer to a casserole dish. If there is lots of fat left in the pan drain most of it off.

Put back on the heat and fry the lardons, shallots, garlic and mushrooms for a few minutes until crisp and browned. Add all the herbs and peppercorns and pour in the wine. Leave to bubble away for a couple of minutes then tip over the chicken. Top up with water to cover the meat if needed.

Cook for 1 hour until meat is tender and the sauce is rich. Sprinkle with parsley and serve with crusty bread, rice or polenta.

Divine and decadent mushroom and truffle oil tagliatelle

Divine and decadent mushroom and truffle oil tagliatelle

Serves 1

Wow! This is another dish which hardly warrants a ‘recipe’ but it tasted so good  do not let its simplicity deceive you! In fact it is good to keep the ingredients short because it is the truffle oil that does the talking in this dish. The shoddy picture just doesn't do it justice. I suppose a glug of cream would be nice but I didn’t miss it. Be a great dish to double up for serving on a date J

PS I bought the black truffle oil from the BBC Good Food Show. Was £6 for just 100ml but the nice boys that sold it said it was real truffle steeped in mild grapeseed oil and far superior to supermarket oils that just have truffle “flavouring” added to them. Maybe I’m a mug but I was sold on the taste

60g tagliatelle

1 tsp butter

1 field mushroom, finely chopped

Salt and pepper

2 spring onions, chopped

¼ tsp finely chopped fresh rosemary - a bit of parsley would also be nice

1 tsp black truffle oil

1 tbsp grated parmesan

Cook the tagliatelle for 9-10 mins until al dente. Meanwhile heat the butter in a small frying pan and gently fry the mushrooms with some seasoning on a low heat. When beginning to soften and release moisture add the spring onion and rosemary and continue to cook gently for about 4 minutes until the mushrooms are dark and the onions have lost any rawness.

Drain the pasta and tip in with mushrooms, toss together and drizzle over the truffle oil. Place in a bowl and sprinkle over the parmesan and extra pepper if you like. Eat seductively by yourself or with someone also tasty.

Spicy scrambled eggs with spinach

Spicy scrambled eggs with spinach

Serves 1

Breakfast this morning - had some eggs going out of date and the addition of red chilli and spinach turned out to be jolly nice. It’s hardly a recipe but was very healthy and filling. Would make a nice brunch with some grilled crisp bacon and roast cherry tomatoes on the side.

2 thick sliced of seeded soda bread or whatever you have

Spray oil

¼ red chilli, deseeded and finely chopped

2-3 eggs, beaten lightly

Small handful of baby spinach leaves

Salt and pepper

Toast the bread. Meanwhile in a small frying pan spray in a few squirts of oil (or a tsp of regular olive oil). Add the chilli and stir fry for about 30 secs to soften slightly. Tip in the eggs and spinach and season. Stir quickly and continuously so that the eggs scramble and the spinach wilts. You can cook until quite firm or leave the eggs a bit soft – it’s up to you. Pile onto hot toast (no need to butter in my opinion) and eat immediately.

Kind of Mediterranean Pasta Bake

Mediterranean Pasta Bake

Serves 1

Leftover turkey and pasta sauce to use up! Pasta bake is a-calling! I tend to go through phases of eating pasta quite a lot and then don't use it again for weeks. No one said I'm normal :)

60g pasta e.g rigatoni

Olive oil

½ turkey or chicken breast, diced

50g smoked bacon lardons

½ clove garlic, chopped

½ stick celery, diced

Few olives, sliced

1 tsp capers

¼ jar tomato and basil pasta sauce

2 tsp parsley, chopped

1 tbsp grated Parmesan

Cook the pasta in boiling salted water for about 15 mins until tender.

Meanwhile fry the turkey or chicken, bacon and celery in frying pan for a few mins until cooked. Add the olives, capers, pasta sauce and parsley and simmer gently for 3-5 mins to heat through.

Mix with the drained pasta and transfer to an oven-proof dish. Sprinkle over cheese and cook under a grill until toasty and bubbling. Eat!

Breaded turkey escalope with rosemary and garlic roast potatoes

Breaded Turkey Escalope with Rosemary and Garlic Roast Potatoes

Serves 1

I had an Italian dinner party at the weekend and decided at the last minute I couldn’t really be bothered to cook! So I bought ready-made breaded escalopes and needless to say they were pretty awful! So this is the made-from-scratch version and not only were they so easy, they were ten times tastier! It was inspired by my favourite dish from Strada.

1 turkey breast fillet

Salt and pepper

1 beaten egg

 Dried breadcrumbs

1 tbsp grated Parmesan cheese

2 large-ish new potatoes

1 large garlic clove, halved

Olive oil

1 sprig fresh rosemary, chopped

1 shallot, sliced into half moons and separated out

Few green beans

¼ jar tomato and basil pasta sauce

Preheat oven to 200C. Flatten the turkey fillet a bit and season. Put the beaten egg in a bowl. In another bowl add the dried breadcrumbs and Parmesan. Dip the fillet in the egg and then the breadcrumbs until well coated. Set aside.

Cut the potatoes into chunks and tip into a baking tray with the garlic. Coat in oil and season well. Sprinkle over the rosemary and bake in the oven for 8-10 mins.

Put a bit of oil in a frying pan and sear the turkey fillet until lightly golden on both sides. After the potatoes have had 5 mins transfer the turkey to the baking tray. Cook for another 12-14 mins, turning halfway through. Toss the potatoes halfway and sprinkle over the shallot.

Boil the green bean for 7-8 mins until tender and gently warm the pasta sauce in another pan.

Rest the turkey for a couple of mins and then serve with the roast potatoes and frazzled shallot and  drained beans and  the pasta sauce on the side.

Creamy pesto turkey, asparagus and spinach pasta

Creamy pesto turkey, asparagus and spinach pasta

Serves 1

More asparagus and spinach to use up! This is such a quick and comforting dinner – using just a little cream cheese and adding the pasta water makes a fab low fat sauce. Love it! Sprinkle with parmesan if you have any.

50g rigatoni

Salt

5 asparagus stalks, cut into 2in lengths

Handful spinach

1 tsp oil

1 turkey breast steak, sliced into thin strips

2 cherry tomatoes, quartered

1 tsp pesto

1 tsp cream cheese

Black pepper

Boil the pasta according to instructions in salted water. Add the asparagus for last 4 mins and the spinach just before draining.

Meanwhile heat the oil and fry the turkey breast strips until just cooked – about 2-3 mins. Throw in the cherry tomatoes and add the pesto and cream cheese. Loosen with a few tsp of pasta cooking water until you have sauce. Season with black pepper and then add the drained pasta and vegetables. Toss to coat then serve. Mmmm

Pommes Boulangere

Pommes Boulangere

Serves 1

I made this side dish to accompany sea bass and veg. It was damn tasty and very savoury in taste – the crispy top and soft, moist layers beneath were gorgeous. It would go with any meat or fish. I think it’s supposed to have thinly sliced onion in between the layers but I would say it’s no worse for no including them.

Small baking potato, sliced as thinly as possible

Seasoning

1 small tip fresh rosemary, finely chopped

Chicken stock concentrate (in a tub)

1 tsp butter

I lightly greased a small dish and layered in the potato, sprinkling in the rosemary and seasoning in between the layers. Put 2-3 tsp chicken stock over the top (mine was jellified which is fine) and 1-2 tsp hot water from the kettle, Add little pieces of butter on top and bake at 220 for 40-50 mins until cooked underneath and crispy and brown on top. Heaven!

Chicken jalfrezi

Chicken Jalfrezi

Serves 2

This is another great leftovers kind of a dish. You can add extra veggies in such as courgette, beans, spring onions etc or use turkey, pork or lamb. It is a fairly dry, stir fried curry that can be made in 10 mins! Serve with either rice or naan. I once ate some leftover jalfrezi in a wrap at work the next day and stunk out the whole office – whoops!

1 tbsp olive oil

1 onion, sliced

¼ green pepper, sliced

¼ red pepper, sliced

1 chicken breast (or cooked leftovers), diced

1 green chilli, chopped (deseed if you don’t like too much heat)

½ tsp garlic paste or 1 chopped clove

1 tsp ginger paste (or 1 knob finely grated root ginger)

1 tsp ground coriander

1 tsp paprika

½ tsp ground cumin

1 tsp turmeric

1-2 tsp curry powder

1 squeeze tomato puree

Half a can of chopped plum tomatoes (save rest for a pasta sauce)

To finish:

A shake of garam masala (optional)

Fresh coriander, chopped (optional)

Heat the oil in a large frying pan or a wok and fry the onion and red peppers until softened but not brown. Add the chicken and continue to stir fry for 3-4 minutes. Next add the chilli, garlic, ginger and spices and mix well so everything is coated for 1 minute. Then squeeze in about a teaspoon of tomato puree and half a can of chopped tomatoes. Keep cooking for a few more minutes until the sauce is thick and reduced. You may need to slacken with some water to get the consistency you like, but it is meant to be quite dry.  Sprinkle with garam masala and coriander and eat asap!