Sumach salmon on brown rice and preserved lemon salad

40 minutes

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Exotic mixed summer salad

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20 minutes

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40 minutes

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45 minutes

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Peach tarte tatin with mango sorbet

40 minutes

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Pan-fried hake with granadilla dressing and tzatziki

20 minutes

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Potato, leek and goat’s cheese pizza

20 minutes

Spicy nasi goreng

20 minutes

Spicy nasi goreng

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 cob sweetcorn
140 g fresh peas
250 g rice
2 cloves garlic, crushed
2 shallots, finely chopped
1 T grated ginger
1 leek, finely chopped
1 T chilli paste
1 T soya sauce
2 T coriander, chopped
2 free range eggs

Method

Cook the sweetcorn in boiling salted water until tender. Remove, reserving the water. Slice the corn kernels off the cob. Add the peas to the water and cook for 4 minutes, then drain.

Cook rice according to package instructions. In a saucepan, sweat the garlic, shallots, grated ginger and leek. Add the rice and fry.

Add chilli paste, thick soya sauce, the peas and corn, plus 2 T chopped coriander. Fry 2 free-range eggs and serve on the rice

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Sumach salmon on brown rice and preserved lemon salad

Nutty fruity breakfast

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Flapjacks

Haddock pie

Guinness beer bread

Baked chicken with brinjal and lemon

Peach tarte tatin with mango sorbet

Pan-fried hake with granadilla dressing and tzatziki

Potato, leek and goat’s cheese pizza

Spicy nasi goreng

Spicy nasi goreng

Ingredients

Method