chestnut pancakes filled with cavolo nero, exotic mushrooms and chestnuts

1. 1 tbsp salted butter
2. 200g cavolo nero
3. 400g exotic mushrooms
4. 1tbsp thyme leaves
5. 3 garlic cloves
6. 200g shelled chestnuts
7. zest of 1 lemon
8. Salt and pepper to taste.

Ingredients:

1. 200g shelled chestnuts

1. 70 chestnut flour
2. 2 eggs
3. 80ml water
4. 1 tbsp coconut oil

directions:

1. preheat the oven to 200*
2. slice a large x along the flat side of chestnuts
3. place in a medium pan, cover with water and boil for 10 minutes.
4. then roast the chestnuts for 15 minutes on a shallow baking tray.
5. shake the baking tray a few times during roasting.
6. when done, peel as soon as they are cold enough to handle.

directions:

1. place the chestnut flour in a medium bowl and make a well in the middle, beat in the 2 egg one at a time.
2. gradually add the water, continuously whisking until the batter is smooth.
3. set a side and leave to rest for 15 minutes
4. place a frying pan on a high heat and brush with the coconut oil.
5. whisk the batter one last time before ladling into the pan, pour enough batter to thinly coat the bottom of the pan, tilt the pan to reach all the edges and create a even layer.
6. cook for a couple of minutes, the pancake should be golden brown underneath and lift easily. flip and cook reverse side
7. repeat with the remaining batter, stacking the pan cakes to keep them warm.

direction:

1. put the butter into a large non-stick pan and place over a high heat.
2. when sizzling add the cavolo nero, mushrooms, and thyme.
3. fry for 5 minutes, stirring until leaves have wilted and mushrooms are golden.
4. add the garlic and chestnuts, cook through for 1 minute.
5. remove from the heat and stir in the lemon zest.
6. season to taste
7. serve by placing the filling into the centre of the pancake and fold pancake in half.
8. enjoy!

chestnut soup

ingredients:

1. 450g shelled chestnut
2. 1 carrot
3. 2 celery stalks
4. 1 clove of garlic
5. 1 echalion shallot
6. 2 sprigs of fresh thyme
7. 1 bay leaf
8. 800ml  vegetable stock
9. salt and pepper to taste

directions:

1. preheat the oven to 200*
2. slice a large x along the flat side of chestnuts
3. place in a medium pan, cover with water and boil for 10 minutes.
4. then roast the chestnuts for 15 minutes on a shallow baking tray.
5. shake the baking tray a few times during roasting.
6. when done, peel as soon as they are cold enough to handle.
7. peel and finely chop shallot, garlic, celery, and carrot
8. heat the oil in a stockpot over medium heat. add the finely chopped  shallot, celery, carrot, garlic, thyme and bay leaf. cook, stir occasionally until the onions are soft
9. add the chestnuts and vegetable stock, cover and bring to a boil.
10. simmer for approx. 40 minutes
11. turn off the heat and let the soup cool down for a few minutes.
12. take out the stems of the thyme and bay leave.
13. purée the ingredients in batches in your blender.
14. return the soup to a clean pan and season to taste with some freshly ground sea salt and pepper.
15. enjoy!

globe artichokes with vinaigrette dip.

ingredients:

1. two globe artichokes
2. 1 small shallot
3. 1/2 clove of garlic
4. 120ml rapeseed oil
5. 4 tsp dijon mustard
6. 1 tbsp cider vinegar
7. 1 tbsp water
8. salt and pepper to taste

direction for cooking the artichokes:

1. take a large pan fill it up to 2/3 it's volume with water.
2. place over a high heat and bring to the boil.
3. turn the heat down to a simmer.
4. squeeze the juice of half a lemon into the water
5. gentle slide the artichokes into the pan, place a saucepan lid over the artichokes to keep them submerged and gentle simmer for 30 minutes
6. remove the pan from the heat, allow them in cool down in their water for around 10 minutes.

directions for vinaigrette dip:

1. place the dijon mustard into the bowl.
2. slowly pour in 1/4 of the oil and whisking well, make sure it’s completely combine to avoid splitting.
3. once combine slowly add more of the oil, continuously whisking. 
4. introduce vinegar to the mixture combining with the same process as the oil.
5. add a Splash of water if you feel you need to thin it.
6. peel and finely chop the shallot and garlic and stir in.
7. season to taste.

*enjoy the artichokes by dipping the centre of the leaves in the vinaigrette, eating the fleshy part and discarding the tough outer layer of the leaves. once you get to the centre of the artichoke remove and discard the fluffy choke from the top of the heart. Dress the heart with vinaigrette and enjoy.

gluten free zesty apricot, millet and quinoa muesli bars

ingredients:

1. 150g quinoa flakes
2. 10g millet puffs
3. 80g dried apricots
4. 20g shredded coconut
5. 1/2 tsp ground cinnamon
6. zest of 1 orange
7. 80ml brown rice syrup
8. 60ml virgin coconut oil
9. a pinch of pink himalayan salt

directions:

1. preheat oven to 150*.
2. line a 28 x 18cm slice tin with baking paper.
3. place quinoa flakes, millet puffs, apricots, shredded coconut, cinnamon and the zest of 1 orange into a medium bowl.
4. place brown rice syrup, coconut oil and salt into a small saucepan and heat over a gentle heat until melted.
5. pour into the dry ingredients and mix thoroughly.
6. turn out into the slice tin, pressing down evenly with the back of a spoon to smooth out.
7. place in the oven and bake for 40 minutes.
8. remove from the oven and slice into bars using a sharp knife.
9. leave to cool, they will firm up once cold.
10. enjoy along side a nice cup of white tea.

lamb koftas with kohlrabi, beetroot and apple salad

lamb koftas ingredients:

1. 500g minced lean lamb
2. 2 shallots
3. 1 fresh red chilli
4. 10g fresh root ginger
5. 10g mint leaves
6. 10g coriander leaves
7. ½ tbsp ground cumin
8. ½ tbsp ground coriander
9. 2 cloves of garlic
10. 4 tsp coconut oil
11. squeeze of lemon juice

directions:

1.  finely chop the shallots and red chilli.
2. peel and grate the ginger and garlic cloves. 
3. finely chop the mint leaves and coriander leaves
4. juice 1 lemon
5. melt the coconut
6. mix together the minced lamb, onion, chilli, ginger, herbs, ground spices, garlic and a large pinch of salt in a bowl. divide the mixture into eight portions and roll each one into a long sausage shape.  
7. set a side whilst you prep the salad

• salad ingredients:

1. 1 medium kohlrabi
2. 1 medium beetroot
3. 1 red apple
4. 25g flat leaf parsley
5.  1 lime

directions:

1. juice 1 lime
2. grate the apple with skin on and place immediately in the lime juice. 
3. peel and grate the kohlrabi and beetroot
4. roughly chop flat leaf parsley
5. combine lime coated apple kohlrabi, beetroot and parsley into a large bowl
6. set a side

cucumber and yoghurt dip ingredients:

1.  1/2 cucumber
2. 200g natural yoghurt
3. 10g mint leafs

directions:

1. remove the centre from the cucumber and finely dice
2. finely chop the mint leafs
3. mix all 3 ingredients and place in a serving dish

cooking of the koftas directions:

1. heat a griddle pan over a medium heat. lightly brush the koftas with some melted coconut oil and cook them for three to four minutes on each side.
2. remove from the pan and set aside to rest for 10 minutes. 
3. serve the koftas with a squeeze of lemon, a side of the kohlrabi, beetroot and apple salad and the yoghurt  dip.
4. enjoy!

roasted jerusalem artichoke soup

ingredients:

1. 500g jerusalem artichokes
2. 90g shallots
3. 1 tsp sage
4. 3 sprigs of thyme sprigs
5. zest  and juice of 1 lemon juice
6. 1 tsp walnut oil
7. 500ml vegetable stock 
8. salt and pepper to taste

directions:

1. preheat oven to 180C.
2. zest and juice one lemon
3. peel the jerusalem artichokes and immediately coat with lemon juice
4. peel shallots.
5. combine jerusalem artichokes, shallots, garlic, sage, thyme, lemon zest and remaining lemon juice in a large bowl, season to taste.
6. add walnut oil and mix to coat
7. spread mixture on a baking tray.
8. place in the oven to roast for 35 minutes, turning occasionally,
9. transfer mixture from the baking tray into a large saucepan and add the vegetable stock.
10. simmer over medium heat for 10 minutes
11. place into a blender removing the thyme and blitz until smooth.
12. season to taste and serve hot.
13. enjoy!

Zesty Thai-Style Mackerel and Carrot Salad.

1. 2 limes
2. 1 lemon
3. 1 tbsp sesame oil
4. 1 clove of garlic
5. 2 tsp fresh ginger
6. 1 red chilli
7. 1 tbsp tamari sause
8. 1 tbsp honey
9. 6 spring onions 
10. salt and pepper to taste

ingredients

1. 2 mackerels
2. 3 carrots
3. 1/4 chinese lettuce 
4. 20g fresh mint
5. 20g fresh coriander 
6. a handful of peanuts
7. sea salt and black pepper
8. zest of 1 lemon

directions:

1. fillet the mackerel and remove the pin bones with tweezers 
2. sprinkle mackerel with sea salt, black pepper and lemon zest, set aside.
3. preheat the grill to its highest setting.
4. grate the carrots and finely shred the chinese lettuce, mint and coriander.
5. toss the carrots, chinese lettuce, mint and coriander in a serving bowl.
6. place the mackerel under the grill for 8 minutes, turn half way through cooking.
7. to make the dressing: finely grate the ginger, garlic and the zest of 1 lime, juice 2 limes and 1 lemon. finely chop the spring onions and chilli. add the sesame oil, tamari sauce and honey and mix well.
8. place the peanuts in a pestle and mortar and smash.
9. serve the mackerel along side the carrot salad, top the salad with peanuts, and spoon the dressing over both fish and salad.
10. enjoy!

Rainbow vegetables with a mustard honey dressing

ingredients:

1. 1 golden beetroot
2. 1 chioggia beetroot
3. 1/2 red cabbage
4. 100g radishes
5. 1 courgette
6. 1 tsp english mustard
7. 2 tsp honey
8. 1 lemon
9. 4 tbsp rapeseed oil
10. salt and pepper to taste

directions:

1. trim all vegetables.
2. peel both beetroots
3. use a mandoline to thinly slice all vegetables.
4. mix them together in a serving bowl. 
5. juice the lemon.
6. blend together the, lemon, english mustard, honey, rapeseed oil. and season to taste. 
7. pour dressing over the salad and serve. 
8. enjoy with a slice of rye and wheat dark sourdough bread or portion of gorgonzola.

autumn farro salad

ingredients

1. ½ cup farro
2. ½ cup apple juice
3. 1 cup water
4. 1 bay leaf
5. 1 small  squash
6. 1 small courgette 
7. ¼ cup chopped walnuts
8. 1 cup shredded kale
9. a few fresh basil leaves
10. extra virgin olive oil
11. juice of half a lemon
12. parmesan cheese

directions:

1. preheat the oven to 200*C.
2. preheat grill high heat.
3. line a large baking tray with baking paper.
4. place the farro, apple juice, water and bay leaves in a small saucepan  simmer for about 30 minutes or until farro is tender.
5. slice the squash and discard the centre.
6. lightly brush the squash with olive oil and place on the prepared tray. 
7. roast for 25–minutes or until golden, turning halfway through the cooking time.
8. cut the courgette on the diagonal, lightly brush with olive oil and season.
9. grill the courgette until tender, about 4 minutes per side.
10. remove and allow to cool.
11. toast the walnuts in a small pan until fragrant.
12. remove the squash from oven and allow to cool
13. when cool enough to handle, cube the squash and courgette
14. in a large bowl, combine the cooked farro, squash, courgette, walnuts, kale and basil. drizzle with a little olive oil and lemon juice.
15. serve topped with shaved -parmesan cheese.
16. enjoy!

Thai Prawn Coconut Soup

part one: red curry paste

ingredients:

1. 4 medium red chillies
2. 4tsp coriander seeds
3. 2tsp cumin seeds
4. 4 lemongrass
5. 2tsp grated fresh ginger
6. 4 shallots
7. 6 cloves garlic
8. grated zest and juice 2 limes
9. 2tbsp hot paprika

direction:

1. slice the chillies in half, removing and discarding the seeds.
2. trim and chop the lemongrass
3. take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours.
4. after about 5 minutes tip them into a mortar and crush them finely to a powder.
5. place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste.

note: It will keep for 2 months in the freezer.

part two: making the soup

ingredient:

1. 1tbsp coconut oil
2. 2tbsp grated fresh ginger 
3. 1  lemongrass
4. 2tbsp red curry paste (above)
5. 2 chicken stock cubes
6. 3tbsp fish sauce
7. 1tbsp maple syrup
8. 400ml coconut milk
9. 150g fresh shiitake 
10. 2 pok choi
11. half of a chinese cabbage
12. 180g king prawns 
13. juice of 1 lime
14. salt to taste
15. 25g coriander
16. 1 red chilli

direction:

1. mince the lemongrass and grate the ginger.
2. heat the coconut oil in a large pot over medium heat. cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
3. dissolve the chicken stock cubes in 1 litre of boiling water
4. slowly pour the chicken stock over the mixture, stirring continually.
5. stir in the fish sauce and maple syrup
6. simmer for 15 minutes
7. slice mushrooms and cabbage
8. stir in the coconut milk, cabbage, pok choi and mushrooms.
9. cook and stir for 5 minutes.
10. add the king prawns and cook until no longer translucent about 5 minutes.
11. finely dice red chilli
12. stir in the lime juice and season with salt.
13. serve with a garnish of coriander leafs and the red chilli
14. enjoy!

honey-roasted squash, borlotti bean, broccoli and hazelnut salad

ingredients: 

1. 1½ tbsp honey
2. 1½ tbsp olive oil
3. 2 tsp rosemary
4. 600g squash,
5. 2 tsp red wine vinegar
6. 250g broccoli
7. 400g fresh borlotti beans
8. 2 head chicory
9. 2 tbsp hazelnuts

direction:

1. preheat the oven to 200*C.
2. line a large baking tray with baking paper.
3. coarsely chop rosemary.  cut the squash into wedges and remove the seeded centre. combine 1 tablespoon of honey, 1 tablespoon of olive oil and the rosemary in a large bowl. add the squash and toss to coat.
4. place on the prepared tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.
5. remove borlotti beans from there pods. cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes.
6. combine the remaining honey, olive oil and the red wine vinegar in a small bowl. set aside.
7. cook the broccoli in a saucepan of boiling water until just tender. drain.
8. trim the chicory leaves.
9. combine the squash, broccoli, borlotti beans, chicory and hazelnuts in a large bowl. add the honey dressing and gently toss to combine. season to taste with sea salt and freshly ground black pepper.
10. enjoy!

soy lime mackerel with fennel salad

Ingredients:

1. 2 whole mackerels
2. 1 tbsp cider vinegar
3. 1 tbsp olive oil
4. 1 tbsp soy sauce
5. 1 tbsp water
6. 1 lime
7. 1 tsp fresh root ginger
8. ½ tsp dark muscovado sugar
9.  1 tsp fennel seeds
10. 1 fennel bulb
11. 1 bunch rocket leaves

directions:

1. soak the fennel seeds in water for 2 hours, drain and toast in a dry pan
2. finely sliced the fennel bulb. soak slices in ice-cold water for 20 minutes
3. fillet the mackerel and remove the pin bones with tweezers 
4. rub the mackerel with cider vinegar and set aside for 20 minutes.
5. for the soy and lime dressing, juice 1 lime, peel and finely dice the ginger. combine soy sauce, water, lime juice, diced ginger and  dark muscovado sugar in a small pan and gently heat through until the sugar has dissolved. set a side.
6. preheat the grill to its highest setting.
7. make several diagonal scores in the skin of mackerel fillets going across the length of each fillet to stop them from curling up during cooking.
8. brush a baking tray all over with oil. arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through.
9. for the salad, drain the fennel combined with rocket leaves.
10. to serve place a grilled mackerel fillet on top of a bed of the fennel salad. spoon the salad dressing over the top and scatter over the toasted fennel seeds.
11. enjoy!

salmon and avocado quinoa sushi

ingredients:

1. 6 nori sheets
2. 1½ cup white, black & red quinoa seed mix
3. 3 tbsp white miso paste
4. 1 avocado
5. 200g smoked salmon 

sides:

1. wasabi
2. tamari
3. pickled ginger

directions:

1. rinse quinoa.
2. dissolve miso paste in ½ cup of water.
3. place rinsed quinoa in a pot with a see-through lid. add dissolved miso paste and an extra 1 and ¾ cup of water to the pot. put the lid on and bring quinoa to the boil. once it starts boiling, turn the heat right down to simmer. simmer with a lid on until all of the water has been absorbed. once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot on the hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam. make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
4. wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film.
5. put the mat down, put a nori sheet on top of the mat, shiny side down.
6. grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. as well as spreading the quinoa evenly, keep on pressing it into the mat with the back of a spoon.
7. peeled & slice the avocado into 1cm strips. also slice the smoked salmon into 1cm strips.
8. place smoked salmon and avocado slices, along the bottom edge of the nori sheet.
9. using the mat (or kitchen towel), slowly start rolling the roll, squeezing it tightly with both hands as you roll. 
10. once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. finish rolling and set the roll aside. repeat last 5 steps with the remaining nori sheets.
11. once you’ve rolled all sushi rolls, cut them into 1 cm slices with a sharp knife.
12. serve with pickled ginger, wasabi and a side of tamari.
13. enjoy!

beetroot soup with goat's cheese

ingredients:

1. 500g beetroot  
2. 1 tbsp olive oil
3. 2 shallots
4. 1 clove of garlic
5. splash of balsamic vinegar
6. 1 litre chicken stock
7. 4 thyme sprigs
8. freshly ground black pepper, for seasoning
9. 100g crème fraîche
10. 50g soft goat’s cheese (optional)

directions:

1. peel and finely chop the beetroot and shallots. 
2. heat the olive oil in a medium-large saucepan. add the shallots and  crushed  garlic.  cook, stirring frequently over a medium heat for 5-6 minutes until the shallots are soft.
3. tip in the beetroot. stir well and cook over a high heat for another 5 minutes.
4. pour in a splash of balsamic vinegar, let it boil dry. 
5. pour in the chicken stock and add the thyme leaves (discard the stalks).
6. bring to the boil, reduce the heat and simmer for about 40-50 minutes.
7. while still hot, transfer  1/3 of the simmered mixture into a blender and puree.
8. repeat placing half of the remaining simmered mixture into the blender and puree.
9. final add the last of the simmered mixed into the blender and puree.
10. season with pepper to taste.
11. beat the crème fraîche and goat’s cheese together in a bowl until smooth.
12. pour the soup into bowls and drop in a spoonful of goats cheesed crème fraîche.
13. enjoy!

aubergine caponata with cannellini beans

ingredients:

1. 2 tbsp olive oil
2. 2 large aubergines
3. 1 tsp Oregano
4. 1 red onion
5. 2 cloves of garlic
6. 25g flat leaf parsley
7. 2 tbsp capers
8. 60g pitted green olives
9. 3 tbsp balsamic vinegar
10. 400g cherry vine tomatoes
11. 400g can cannellini beans
12. 30g pine nuts
13. 8 spanish caperberries

directions: 

1. slice the  aubergine in halve lengthways and sliced into half moons. 
2. heat the olive oil over a high heat in a large pan. add the aubergine with the oregano and pinch of salt. cook through until golden stirring occasionally. 
3. slice the red onion in half and then into thin strips. 
4. lower the heat and add the red onion. cook for a few minutes until the red onion starts to soften. 
5. finely slice the garlic. chop the stalks from the parsley leafs, set the leafs a side
6. add the garlic and parsley stalks and cook for a minute
7. add capers olives and vinegar cook through until the vinegar has evaporated
8. rinse and drain the cannellini beans and chop the cherry tomatoes in half
9. add the cannellini beans and cherry tomatoes. simmer for 15minutes and stir occasionally
10. place the pin nut in a dry pan over a high heat and toast lightly. 
11. finely chop the parsley leafs. 
12. serve topping with parsley leafs, toasted pine nuts and Spanish caperberries
13. enjoy!

mediterranean summer salad

ingredients:

1. 150g  bulgur wheat
2. 150g  puy lentils
3. 2 cloves of garlic
4. 2 fresh bay leaves
5. 50g pine nuts
6. 130g
7. padrón peppers
8. 1 tbsp olive oil
9. 1 large aubergine
10. 2 courgettes
11. 8 piquillo peppers
12. pinch of smoked sweet paprika
13. extra virgin olive oil and salt (to dress)

directions:

1. place the bulgur wheat in a bowl, cover with boiling water and leave to expand and cool for 30-45 minutes.
2. put the lentils, bay leaves and peeled squashed garlic cloves in a saucepan over a medium heat.  cover with plenty of cold water and bring to the boil.
3. lower the heat and simmer for 20 minutes or until tender. drain, discard the garlic and bay leaves and put the lentils in a large mixing bowl. dress with extra virgin olive oil and salt to taste. 
4. toast the pine nuts in a dry pan over a high heat.
5. drain the bulgur, tip into the lentils and mix in the pine nuts.
6. remove the centres of the padrón peppers.
7. to cook the padrón peppers, heat the olive oil in a non-stick frying pan on a medium heat until blistered and starting to blacken. set aside.
8. slice the  aubergine in halve lengthways and sliced into thin half moons. slices the courgettes on the diagonal.
9. drizzle the sliced aubergine and courgettes with oil and toss with the paprika. heat a griddle pan until hot and cook for 1-2 minutes on each side or until char lines appear. 
10. transfer half of the aubergine, courgettes and peppers to a plate and set aside. Finely chop the rest and mix with the lentils and bulgur.
11. to serve divide the mixture between the plates and decorate with the leftover vegetables and piquillo peppers.
12. enjoy!

rollmops with beetroot and bulgar wheat salad

ingredients:

1. 200g beetroot
2. 1/2 cup bulgar wheat
3. 100g cherry tomatoes
4. 100g capers
5. 31g fresh coriander  
6. 140g rollmops

directions:

1. preheat the oven to 180*c
2. remove and discard stems and leaves from beetroot. rub the beetroot with the 2 tbsp of olive oil. wrap the oiled beetroot in foil and roast for 1 hour and 15 minutes.
3. remove the beetroot from the oven.
4. toast the bulgar wheat in a dry frying pan over a medium to high heat, stirring occasionally for 5 to 7 minutes. it should make popping sounds in the pan and brown slightly.
5. add the water to the pan with a pinch of salt and bring to a boil.
6. turn off the heat and leave the bulgar wheat to sit for five minutes.
7. after allowing the beetroot to cool for 15 minutes, remove skin. dice the beetroot into 1 cm cubes.
8. roughly chop coriander and quarter the tomatoes.
9. rinse and drain the capers.
10. transfer the bulgar wheat to a baking tray and spread out to cool.
11. in a serving bowl toss together the cooled bulgur wheat and beetroot cubes, tomatoes  caper, and coriander. 
12. serve the salad topping with rollmops
13. enjoy!

pomegranate chicken with almond couscous

ingredients:

1. 1 tbsp coconut oil
2. 200g couscous
3. 1 chicken stock cube
4. 1 large red onion
5. 600g chicken mini fillet
6. 2 tbsp harissa 
7. 190ml pomegranate juice
8. 100g pomegranate seeds
9. 100g  flaked almond
10. 25g fresh mint

direction :

1. place the couscous into a heat proof bowl and crumble over half of the chicken stock cube. 
2. pour boiling water over the couscous to just cover and then cover the bowl with a fresh tea towel and set aside.
3. chop the red onion in half and thinly slice
4. heat the coconut oil in a large frying pan.  
5. add the onion to the pan sweat for 3-5 minutes. 
6. push the onion to one side of the pan, add the chicken mini fillets and brown on all sides.
7. stir in the harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well.
8. simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through.
9. stir in the pomegranate seeds
10. after 5 mins fluff up the couscous with a fork and stir in the almond flakes.
11. finely chop the fresh mint
12. serve with a handful of fresh mint
13. enjoy!

pouched hake amok curry with forbidden rice

ingredients:

1. 350g hake
2. 400ml coconut milk
3. 2 handful of fresh coriander leaves
4. 4 lemongrass stalks
5. 2 cloves of garlic
6. 2 shallots
7. 2 kaffir lime leaves
8. 3/4 tsp fresh root ginger
9. 1/2 tsp turmeric
10. 1 1/2 tsp fish sauce
11. 1 tsp tamari
12. 1/4 tsp maple syrup
13. 1/2 tsp chilli flakes
14. 2 small star anise
15. 1 cup black rice

directions:

1. boil the kettle. 
2. pour 420ml  of water into a thick bottomed pan
3. add black rice to the water (don't rinse black rise as outer layer has antioxidants which may help lower cholesterol)
4. bring to the boil and then turn down to a simmer and cover until it absorbs the water. 
5. steam to finish once the water has been absorbed, keep the rice covered off the heat for 10 minutes.
6. core and roughly chop lemongrass stalks
7. roughly chop garlic cloves, shallots and ginger
8. place chopped lemongrass, garlic, shallots and ginger into a blender along with kaffir lime leaves, turmeric, fish sauce, tamari, maple syrup and chill flakes. 
9. add 6 tbsp of the coconut milk to the blender and blitz into a smooth paste.
10. add the rest of the coconut milk to the blender and blitz for 30 seconds.
11. pour content of the blender along with the two star anise's into a medium size pan over a medium heat and bring to a simmer.
12. simmer for 10minutes
13. dice the hake into 2.5cm cubes
14. add the hake to the sauce, cover with lid and pouch for 5 minutes
15. discard the stems from the coriander leaves
16. serve with black rice and a handful of coriander
17. enjoy

courgette and basil soup.

ingredients:

1. 2 tbsp olive oil
2. 1 onion
3. 6 courgettes
4. 3 cloves of garlic
5. salt & pepper to taste
6. 1 litre of water
7. 50g fresh basil
8. 1 tbsp fresh mint
9. crème fraiche

directions:

1. finely chop the onion.
2. slice the courgettes
3. heat the olive oil in a large pan over a medium heat
4. drop the chopped onions into the pan and cook for a few minutes until translucent.
5. using a garlic crusher,  add the cloves of garlic to the pan, along with the courgettes and season with salt and pepper. cook for a further 2 minutes.
6. add the water and increase the heat to a simmer. simmer for 10-15minutes until vegetables have softened.
7. remove from the heat and stir in the fresh basil and mint.
8. pour into a blender 1/3 at a time and blitz.
9. season to taste.
10. serve with a dollop of crème fraiche
11. enjoy!