Creamy chicken and mushrooms

20 minutes

Salad in a jar

Fritter recipes

Lentil fritters

30 minutes

Dark chocolate summer salad

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Toffee apples

20 minutes

Pie recipes

Haddock pie

20 minutes

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Fish recipes

Pan-fried hake with granadilla dressing and tzatziki

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

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Creamy chicken and mushrooms

Salad in a jar

Lentil fritters

Dark chocolate summer salad

Oven-roasted pork neck in milk and sage

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Toffee apples

Haddock pie

Baked chicken with brinjal and lemon

Pan-fried hake with granadilla dressing and tzatziki

Spicy nasi goreng

Spicy nasi goreng

Ingredients

Method