Ok, it really doesn’t get much easier than this!
Put 8 chicken legs in a slow cooker along with 2 teaspoons of cumin seeds, 1 teaspoon of olive oil and seasoning. Stir and then slow cook for 6-8 hours and serve with some steamed vegetables!
Voila! Told you it was simple!
First preheat your oven to fan 200c then peel two large sweet potatoes and chop in to fries.
Mix 1 tablespoon of olive oil, 1 tablespoon of cornflour, 1/2 teaspoon paprika with one crushed garlic clove and some seasoning in to a bowl and rub into the fries before placing on baking tray and cooking in the oven for 20-25 minutes.
Get a griddle on a medium to hight heat and chop up one onion into 8 wedges, and place on the griddle for 2-3 minutes meanwhile flatten two breasts of chicken with a rolling pin until approx 1/2 cm thick. Rub in 1/2 teaspoon of olive oil 1/2 teaspoon of cumin seeds on to the chicken breasts and place on the griddle to cook along with the onions. The chicken should take 3-4 minutes on each side.
Once everything is cooked serve with yoghurt mixed with harissa paste.
I like a nice hearty soup and this one is just as delicious as it looks.
First butterfly then flatten two chicken breasts sandwiched between Clingfilm with a rolling pin until they are approximately 1/2 cm thick. Season and fry in a frying pan with a little olive oil for 5-6 minutes on each side until cooked.
Whilst the chicken is cooking, in saucepan add the whites of two spring onions chopped into 1/2cm discs, along with some grated root ginger – about the size of your thumb and one clove of crushed garlic. Fry for a couple of minutes then add 2 teaspoons of red thai paste (or to your taste). Give everything a stir then allow to cook for a further couple of minutes before adding approximately 500ml of chicken stock, a tin of coconut milk, the juice of one lime and a tablespoon of peanut butter. Stir, reduce the heat and allow to simmer for 10 minutes. After 10 minutes add a Next of egg noddles and allow to cook for 5 minutes then serve immediately with chicken sliced over the top and the greens from the spring onions.
Everyone in the family loves this dish, especially me as it only takes 20 minutes to prepare and cook!
First Get you pasta cooking according to packet instructions.
Next, fry over a medium heat in a little olive oil, 1/2 a sliced onion, 2 crushed cloves of garlic, and 10 chopped sundried tomatoes from a jar with some seasoning for 5 minutes.
Next add a tin of chopped tomatoes and let the sauce bubble and thicken for 5 minutes. When your pasta is a couple of minutes off from being done, add your raw tiger prawns, 5-6 per person should be plenty, cook for a couple of minutes in the sauce until they start to turn pink, then add your drained pasta into the pan and stir for a couple of minutes and serve with some chopped parsley!
This is a lovely creamy and quick pie that can be made in 30 minutes
Place a metal pie dish over a hob, turn on to a medium heat, add 2 chopped leeks along with a splash of olive oil and a knob of butter and cook for 5 minutes allowing the leeks to soften.
Next add half a punnet of chopped mushrooms and 2 diced chicken breasts, cook for another 5 minutes to allow the chicken to brown all over then add one large heaped table spoon of plain flour and mix well.
Next add a large table spoon of crème fraiche, 300ml of chicken stock, a sprig of thyme and a sprinkling of nutmeg. Give everything a good stir and keep on the heat for another 5 minutes until the sauce has thickened.
Meanwhile get some ready rolled puff pastry out and cut to the size of you pie dish.
Next place the pasty over the pie, brush with some milk and pierce with a sharp knife to allow the steam to escape and place in a preheated oven 180 (fan) for 10-15 minutes until the pastry is golden and cooked
Serve with your favourite veg
Get your brown rice cooking according to packet instructions, this should take about 25-30 minutes to cook.
Next, chop two spring onions. Add the whites of the spring onion to a bowl and add 2 tablespoons of soy sauce, 2 table spoons of honey, one clove or garlic and some grated ginger – about the size of a large thumb. Give this all a good mix and then finely slice a flank steak of beef in to thin slices and add to the marinade, leave for 10 minutes whilst you slice up half a Chinese Leaf in to thin strips
Once the beef has had time to marinate, add a tablespoon of olive oil to a hot pan, and fry the beef on a high heat for a couple of minutes being careful not to over cook. Once cooked remove the steak from the pan and set aside but keep warm. Add the Chinese Leaf to the pan and cook in the pan with the remaining marinade for 5 minutes.
Once the rice is cooked, drain then add to the pan with the Chinese Leaf, mix and cook for a further couple of minutes.
Serve the rice, with the Steak on top, the greens from the spring onion and some sesame seeds if you have them
Another one-pot dish which means less washing up!
First, peel and finely dice one red onion along with half a red pepper and some fresh basil. Next add a splash of olive oil to a large pan and cook the peppers, basil and onion on a medium heat for 5 minutes. Add 150ml of boiling water to the pan along with 150g of couscous, a bay leaf, some salt and some pepper. Reduce the heat and leave for 5 minutes whilst you halve a handful of cherry tomatoes and season 2 fillets of salmon
Once the 5 minutes have passed add the tomatoes to the pan and give everything a good stir then level it out. Finally pour another 150 ml of boiling water in the the pan, stir and place the 2 salmon fillets on top. Squeeze the juice of half a lemon over the top, put a lid on the pan and cook for a further 10 minutes until the salmon is cooked