Recipes for starters & light meals

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Bagna cauda and sweet vegetables

5 minutes

Fish recipes

Baked fish and squashed tomato parcels

20 minutes

Asian recipes

Caramel chicken with mango

20 minutes

Quiche recipes

Tomato, baby marrow and bacon quiche

1 hour

Baby marrow and bacon gratin

1 hour

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Vine-wrapped Camembert

15 minutes

Couscous recipes

Cumin and garlic chicken couscous

15 minutes

Sausage recipes

Chicken-sausage tagine

20 minutes

Chicken and vegetable broth with rice noodles

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 litre chicken stock
4 free-range chicken thighs
Sea salt and freshly ground black pepper
1 t crushed ginger
1 t crushed garlic
1 T soya sauce
1/2 t sesame oil
1 t fish sauce
100 g broccoli florets
100 g shimeiji mushrooms
100 g bean sprouts
2 spring onions
2 baby marrows, sliced
400 g rice noodles, cooked

Method

Bring the stock to the boil, add the chicken and gently simmer until cooked through. Remove the chicken from the stock and remove the meat from the bones.

Season the broth and add the ginger, garlic, soya sauce, sesame oil and fish sauce. Add the chicken and vegetables and simmer.

Add the cooked rice noodles and serve.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Spicy Mexican red kidney bean soup with chunky guacamole

Duck spring rolls

Bagna cauda and sweet vegetables

Baked fish and squashed tomato parcels

Caramel chicken with mango

Tomato, baby marrow and bacon quiche

Baby marrow and bacon gratin

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Vine-wrapped Camembert

Cumin and garlic chicken couscous

Chicken-sausage tagine

Chicken and vegetable broth with rice noodles

Chicken and vegetable broth with rice noodles

Ingredients

Method