Real banana custard

For the banana custard

300ml full fat Milk

1 vanilla pod, split in half lengthways

3 large egg yolks

1 tbsp cornflour

2 tbsp golden caster sugar

2 large Bananas

1. For the banana custard: pour the milk into a medium saucepan and place over a medium heat. Add the vanilla pod and bring the milk to the boil.

2. While the milk is heating up, tip the egg yolks into a bowl, along with the cornflour and sugar and whisk together until the mixture is thick and pale.

3. As soon as the milk comes to the boil remove the pan from the heat. Scoop out the vanilla pod and pour the hot milk onto the egg mixture, whisking continuously until well combined.

4. Pour the custard mixture back into the pan and heat gently over a low heat, stirring all the time, until thick enough to coat the back of a spoon.

5. Slice the bananas into the custard and stir to combine. Divide the hot banana custard between 4 serving bowls and serve hot or cold.

6. To serve, sprinkle over the crushed nuts and flaked chocolate.

Tuna steaks with cucumber relish

Ingredients
3 tbsp olive oil
4 tuna steaks , about 140g/5oz each

FOR THE RELISH
½ cucumber
2 spring onions , finely chopped
1 medium tomato , finely chopped
½ large red chilli , seeded and finely chopped
1 tbsp olive oil
2 tbsp chopped parsley
1 tbsp lime or lemon juice
method
Super healthy
1.Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
2.To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

American blueberry pancakes

200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberries
sunflower oil or a little butter for cooking
golden or maple syrup

method

1.Vegetarian, Low-fat
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

2.Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Easy oven frittata

Ingredients
½ tsp olive oil
85g fusilli or macaroni
1 leek or 1 bunch spring onions, chopped
85g frozen or canned sweetcorn
85g frozen peas
1 red pepper , deseeded and chopped
2 large eggs
150ml semi-skimmed milk
2 cloves of garlic

3 maggie cubes
50g extra mature vegetarian chedder , grated
2 tbsp finely grated parmesan



method
1.Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil.

2.Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well.

3.Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

Chilli chicken fajitas

Ingredients
olive oil
2 skinless chicken breasts , cut into strips
2 tsp hot chilli powder
1 onion , halved and sliced
1 red pepper , sliced
100g green beans
400g tin chopped tomatoes
a handful of coriander , chopped
flour tortillas and soured cream, to serve

METHOD

1.Heat a couple of tbsp oil in a large pan.

2.Throw in the chicken and quickly brown all over, then add the chilli powder and cook for a minute.
3.Scoop out the chicken, then add the onion and red pepper to the pan and cook until softened.
Tip in the green beans, tomatoes and the chicken, cover and simmer for 15 minutes.
4.Stir through the coriander and roll in warm tortillas with a dollop of soured cream.
5.Serve with green salad

Scotch Eggs

Ingredient List
10 fresh eggs

1 lbs. breakfast bulk sausage

2 cups plain bread crumbs

2 tbsp. whole milk

Canola oil for deep frying

Method

Place 8 eggs in a pot and add just enough water to cover the eggs completely. Place pot on medium to high heat and proceed to boil for 12 minutes. After 12 minutes of boiling, place eggs in ice cold water and remove shells. While eggs are cooling, cut sausage into 8 equal parts and wrap one portion of sausage on one egg. Once all the surface of the egg has been covered with a layer of sausage, place in a beaten milk/egg mixture. After this, roll each egg in bread crumbs. Each egg will be deep fried in canola oil for about 2 minutes or until golden brown. Remove from oil and place on paper towels to remove excess oil. Allow to cool for 5 minutes then serve.

Ras Al Hanout Tilapia

Ingredient List

4 tilapia fillets

½ cup of Ras Al Hanout spice mix

1/2 cup plain bread crumbs

2 tsp. kosher salt

2 tsp. canola oil

Method

In a brown paper bag, mix bread crumbs and spice mix. Place mixture on a flat plate. Place washed and cleaned fillets into bread crumb mixture, making sure to coat both sides of fillet completely. Set aside. Place heavy pan over high heat, lightly coat with canola oil. Place fillets into pan, making sure not to overlap. Cook for 1 minute, turn over and cook other side for 1 minute. Place on a baking sheet and put into a preheated oven at 350 degrees. Cook for additional 10 minutes. Remove from oven and cool for few minutes. Serve immediately over salad or any staple.

TIKKA SKEWERS

Ingredients
3 tbsp tikka paste
500g tub yogurt
2 tsp cumin seeds
thumb-size piece fresh root ginger , finely grated
250g bag small new potatoes
300g paneer cheese, cut into chunks
3 red onions , peeled and sliced into wedges through the root
2 red peppers , deseeded and cut into chunks
5 tbsp mango chutney
small pack mint leaves, leaves picked
250g bag salad leaves
12 chapattis


Method
1.Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

2.To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

3.Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

Easy Chocolate Chip Pound Cake

INGREDIENTS

295 g yellow cake mix
60 g instant chocolate pudding mix
55 g white sugar
100 ml water
100 ml vegetable oil
2-1/4 eggs, beaten
130 g sour cream
50 g milk chocolate chips
9 g confectioners' sugar for dusting

DIRECTIONS

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.

3.Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.

Beef Wellington

INGREDIENTS

1135 g beef tenderloin
30 g butter, softened
30 g butter
1 onion, chopped
35 g sliced fresh mushrooms
55 g liver pate
30 g butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
294 g beef broth
30 ml red wine

DIRECTIONS
1.Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

2.Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

3.Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

4.Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

5.Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

6.Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Spicy Pasta

INGREDIENTS
336 g rotini pasta
15 ml vegetable oil
1 clove garlic, crushed
0.9 g dried basil
2 g Italian seasoning
1 onion, diced
2 red chile peppers, seeded and chopped
1 (14.5 ounce) can diced tomatoes
3 drops hot pepper sauce
salt and ground black pepper to taste

DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2.Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.

All-in-one-baked mushrooms

Ingredients
2 tbsp olive oil
4 very large field mushrooms
4 slices good-quality cooked ham
4 eggs

Method
Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
Drizzle with the remaining oil and seasoning. Bake for 15 mins until soft, then remove from the oven.
Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 mins until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips

Oven-baked risotto

Ingredients
250g pack smoked bacon , chopped into small pieces
1 onion , chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes , halved
700ml hot chicken stock (from a cube is fine)
50g parmesan , grated

Method

1.Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

2.Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

LAMB PIZZA PIES

Ingredients
1 tbsp olive oil
1 small onion , chopped
350g minced lamb
1 tsp ground cinnamon
50g walnuts pieces, chopped
large handful mint leaves, roughly chopped
145g sachet pizza base mix
2 tomatoes , sliced

METHOD
1.Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and cinnamon over a high heat for 5 mins until the mince is browned. Take off the heat, season, then stir in the walnuts and mint.

2.Prepare the pizza mix according to pack instructions, but ignore the rising stage. Divide into 4 and pat into small circles on a baking sheet. Spoon the mince mixture over one half of each circle, place 2 tomato slices on top, then fold the dough over. Press the edges to seal, slash the top 3 times then bake for 10-15 mins, until the dough is golden and cooked through. Serve with tzatziki and a green salad.

CHERRY CRUMBLE PIES

FOR THE PASTRY AND TOPPING
200g plain flour
50g ground hazelnuts
140g cold butter , cubed
50g caster sugar

FOR THE FILLING
3 tbsp raspberry jam or bramble jelly
500g cherries , stoned
50g hazelnuts , roughly chopped
2 tbsp demerara sugar

METHOD
1.Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.

2.Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.

3.Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.

CUSHY'S PORK STIR FRY RICE SURPRISE

INGREDIENTS

1 PACK OF BONELESS PORKRIB STEAKS 4.5 KG

1VINDALOO SAUCE MIX

1TIKKA SAUCE MIX

1ARRABBIATA SAUCE MIX

1BALTI SAUCE MIX

10 MUSHROOM SLICED

1 RED ONION SLICED AND DICED

2 WHITE ONION SLICED AND DICED

1/2 RED & YELLOW & GREEN PEPPER

2 FAMILY SIZE FRESH STIR FRY MIX

1 SPRINKLE OF GARLIC GRANULES

1SPRINKLE BLACK PEPPER

4 MAGGI CUBES

RICE ENOUGH FOR UP TO SIX PEOPLE

METHOD

1. CUT THE PORK STEAKS INTO CUBES

2. SLICE YOUR MUSHROOM

3.SLICE AND DICE THE RED AND WHITE ONIONS

4.SLICE AND DICE THE RED & GREEN & YELLOW PEPPER

5 .MIX IN THE SAUCES ALL FOUR AT THE SAME TIME

AS I SAID BEFORE YOU CAN MIX SAUCE'S NOT A PROBLEM

6.STIR IN THE SAUCES TO COVER THE MUSHROOM ETC

7. PLACE IN OVEN GAS MARK 4 FOR 3 HOURS THIS MAKES THE PORK

REALLY SOFT AND VERY YUMMY

ABOUT 45MINS BEFORE THE PORK IS READY START STIR FRYING THE

FRESH VEG MIX ONCE YOU HAVE THAT ON THE GO

START COOKING THE RICE ENOUGH FOR UPTO SIX PEOPLE

A RICE COOKER IS VERY HANDY IF YOU HAVE ONE

ONCE THE RICE IS ON THE GO GO BACK TO THE STIRFRY MIX AND ADD A SRINKLE OF BLACK PEPER AND A SPRINKLE I OF GARLIC GRANULES MIX IN

AND ADD 4 MAGGI CUBE AGAIN MIX IN ONCE YOUR RICE AND STIRFRY IS READY

YOUR PORK IN SAUCE'S SHOULD BE READY

ENJOY WE DID

CUSHY'S TIP

IF YOU DONT LIKE PORK THEN TRY WITH BEEF IT WORKS JUST AS GOOD

Beef and Spinach Curry

Ingredients
2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
2 red chillies, thinly sliced
2 whole cloves, bruised
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
675g (1½ lb) beef fillet, cubed
1 teaspoon salt
1/2 (400g) tin chopped tomatoes
175ml (6 fl oz) coconut milk
275g (10 oz) spinach
1 teaspoon lemon juice

Preparation method
1.Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion and cook until softened, about 5 minutes. Add the chilli and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chilli powder, turmeric and cumin. Cook for 2 to 3 more minutes to release the flavour.

2. Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk and spinach. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.

3.Uncover, then stir in the lemon juice and cook for 10 more minutes, stirring frequently until the sauce has thickened.

Bread and butter pudding

Ingredients

25g/1oz butter, plus extra for greasing

8 thin slices bread

50g/2oz sultanas

2 tsp cinnamon powder

350ml/12fl oz whole milk

50ml/2fl oz double cream

2 free-range eggs

25g/1oz granulated sugarnutmeg, grated, to taste

Method

1. Grease a 1 litre/2 pint pie dish with butter.

2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.

4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.

5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

8. Preheat the oven to 180C/355F/Gas 4.

9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Beef strogonoff done my way

You will need
700 g (1½ lb) sirloin steak, cut into thin strips
130 g (4½ oz) sliced onion
2 tbsp vegetable oil
tagliatelle for 4 people
1 can of cream of mushroom soup
225 g (8 oz) mushrooms, sliced
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
225 g (8 oz) sour cream

Method
1.Heat a large frying pan over medium-high heat. Add the oil and quickly brown the beef and onions, which should take around seven minutes.

2.While the meat is cooking, prepare the tagliatelle, according to the directions on the packet. Drain and keep warm.

3.In a small bowl, combine the soup, mushrooms, ketchup, Worcestershire sauce and sour cream. Add the sauce to the meat and simmer, covered, until heated thoroughly. Serve over the pasta.

Chicken tikka masala

Ingredients

900g chicken, boneless

1 small bunch of fresh Coriander, chopped

1 tbsp fried Onions

1/2 tsp Salt

1/2 tbsp ginger paste

1/2 tbsp garlic paste

10 green chillies, chopped

100ml Yogurt

100ml single creamjuice of 1/2 lime

1/2 tsp Garam masala,

Method

1. Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor. Blend into a smooth paste.

2. Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste. Sprinkle over the garam masala.

3. Cover with cling film and marinate in the fridge for 1-2 days.

4. Preheat the oven to 200°C/Gas 6. 5. Spread the chicken out evenly in a roasting tray and dot with butter. 6. Roast for 10-15 minutes until the chicken is cooked through. Serve hot from the oven.

pizza

Ingredients For the base

350 ml lukewarm water,

2 tsp dry Yeast

500g plain flour

1 tbsp Milk

2 tbsp Olive oil

1/2 tsp Salt

For the tomato sauce

2 tbsp Olive oil

1 clove Garlic, finely sliced

1 454g can peeled Tomatoes, drained

handful of BasilOlive oil, to finish

For the pizza topping

6 Basil

200g buffalo mozzarella, (drained)

Method
1. For the base: mix together the warm water, yeast and half the flour and leave to rise in a warm place for 20 to 30 minutes.
2?. Add the rest of the ingredients and mix to a dough with a wooden spoon. Tip it onto a lightly floured board and knead for 10-15 minutes until you have a smooth dough.

3. Rub the dough with olive oil to prevent a crust forming, place in a clean bowl and cover with a tea towel. Leave in a warm place for about 2 hours of until doubled in size.

4. Knock the dough back, cover again and let it rise for another 40 minutes.

5. For the tomato sauce: heat the oil in a frying pan and fry the garlic until soft, add the tomatoes and cook for 25 minutes (try not to break up tomatoes as this will release the seeds while cooking, which can make the sauce taste bitter due to the tannins.) Rip basil into the sauce, season and finish with olive oil - the sauce should be very thick.

6. Preheat the oven to 200C/gas mark 6. If you have one, heat a pizza stone in the oven.

7. Roll the dough into a large pizza base - you can pull it out over the back or your hands if that makes it easier. Put onto a large non-stick baking sheet or onto a pizza stone that has been dusted with flour.

8. Spread the sauce onto the dough and place broken up pieces of mozzarella and shredded leaves of basil on top. Bake for about 15 minutes until the base is cooked through and the cheese is bubbling.

DIY kofta burgers

Ingredients
FOR THE BURGERS
1kg lamb mince
2 onions , coarsely grated
1 garlic bulb, broken into cloves and finely chopped or grated
6 tbsp garam masala
bunch coriander , chopped (optional)
1 tbsp chilli sauce , plus extra to serve

What to do
1.Tip the mince into a large bowl (use a clean washing-up bowl if you don't have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.

2.To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

cushy's raid the fridge rice

Ingredients
6 rashers streaky or back bacon , chopped
handful closed-cup mushroom , halved
1 tbsp sunflower or vegetable oil
1 small onion , chopped
1 garlic clove, crushed
150g long-grain rice
300ml (1 mug) hot chicken or vegetable stock, made with a cube
handful grated cheddar or other hard cheese

Method
1.Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Add the mushrooms, turn up the heat a little, then fry for another 3-4 mins until the mushrooms are cooked through and golden and the bacon is crisp. Tip onto a heatproof plate and keep warm, either in a low oven or covered with foil.

2.In the same pan, heat the oil, then gently fry the onion for 5 mins or until soft. Add the garlic and fry for another min, then tip in the rice. Pour in the stock, stir once and bring to the boil. Turn down to a gentle simmer and cook for 10 mins, until almost all of the liquid has gone. The rice will be a little underdone at this point. Take off the heat, give it a stir and cover with a lid (or a big plate). Leave for 5 mins to finish cooking in its own steam.

3.Stir most of the cheese through the rice, then season to taste. Serve in bowls topped with the bacon and mushrooms and the rest of the cheese sprinkled over.

Turkey pasta salad with honey and soy dressing

You will need
50g pasta shapes
100g cooked turkey or chicken, chopped
1 baby gem lettuce, chopped
100g canned sweetcorn
6 to 8 cherry tomatoes cut in half
1 or 2 spring onions, thinly sliced
Dressing
3 tbsp light olive oil
1 tbsp runny honey
1 tbsp soy sauce
1 ½ tbsp freshly squeezed lemon juice

Method
1.Cook the pasta according to the packet instructions.

2.Meanwhile, whisk together all the ingredients for the dressing.

3.Put the chopped turkey, gem lettuce, sweetcorn, tomatoes and spring onion into a bowl together with the drained pasta and toss with the dressing.

Cooking time
Preparation time: 5 minutes
Cooking time: 10 minutes

Spiced chicken balti

Ingredients
1 tbsp sunflower oil
2 large onions , thickly sliced
4 skinless chicken breasts
4 tbsp balti curry paste
200g quinoa
400g can chopped tomatoes
1l chicken stock
50g roasted salted cashews
small bunch coriander , leaves chopped

How to make
Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

Sesame chicken stir fry

Ingredients
1 tbsp cornflour
1egg white
2skinless chicken breasts, thinly sliced
2 tbsp sesame seeds
for frying sunflower oil
1 x 270g pack oriental vegetable stir fry
a splash each of soy sauce and toasted sesame oil

Whisk the cornflour and egg white until smooth, then toss with the chicken to coat.
Remove and toss with the sesame seeds. Heat a shallow layer of oil in a nonstick pan and fry the chicken for about 5 minutes until cooked and golden all over. Set aside.
Tip off most of the oil and cook the vegetables according to pack instructions.
Return the chicken to the pan.
Season with the soy sauce and sesame oil.
Good with rice or noodles.

Spicy chicken and sweet potato

Ingredients

2chicken legs
2sweet potatoes, peeled and cut into chunks
2 tspPatak’s balti paste
1zest and juice of lime
2 tbsp olive oil
½small onion, peeled and thinly sliced
1tomato, thinly sliced
a handful of chopped coriander
to serve (optional) mango chutney

Method

1.In a large bowl, toss together the chicken, potato, balti paste, lime zest and juice and olive oil. Season.
2.Tip on to a roasting tray and cook at 200°C, fan 180°C, gas 6 for 40 minutes or until the chicken is cooked through.
3.Serve scattered with the onion, tomato and coriander, with mango chutney alongside.