Chicken tagine with onions & tomatoes (Djej Matisha Mesla)

You will need
4 chicken quarters
3 tablespoons oil
3 onions, grated
1kg tomatoes, peeled and cut into pieces
Freshly ground black pepper
¼ teaspoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon saffron powder, optional
2 tablespoons honey
2 tablespoons sesame seeds, optional
lemon slices to serve

Method
Put all the ingredients, except the honey and sesame seeds, in a large pan and cook gently, covered, turning the chicken pieces over occasionally, until the flesh is so tender it can be pulled off the bone easily.
Remove the chicken and reduce the sauce to a thick sizzling cream.
Stir as it begins to caramelize and be careful that it does not stick or burn.
Stir in the honey, return the chicken pieces to the suace and heat through. Serve the chicken covered with the sauce and if you like, sprinkled with toasted sesame seeds toasted and lemon slices.

Spice-crusted Tuna with Cherry Tomato Compote

Ingredients
2 tbsp coriander seeds
1 tbsp peppercorns
Salt
4 tuna steaks (125-150g each)
2 tbsp olive oil
1 red and 1 yellow pepper, deseeded and finely chopped
1 crushed garlic clove
250 g cherry tomatoes, halved
Wine vinegar
2 tbsp chopped parsley

Method
Roughly crush the coriander seeds and the peppercorns with a pinch of salt and use to coat the tuna steaks.
Heat 1 tbsp olive oil in a frying pan and quickly sauté the red and yellow peppers. Add the garlic and cherry tomatoes and turn in the pan for 1-2 minutes until just slightly softening.
Remove from the heat and stir in 1 tsp wine vinegar and the chopped parsley.
Put the remaining olive oil in a non-stick frying pan or on a ridged grill pan and set over high heat. Cook the tuna steaks for 2-4 minutes each side, depending on how well done you like them. Serve with the compote, new potatoes and a green vegetable.

Potato and garlic pie

Ingredients
450 g prepared Puff pastry
oil, for greasing
450g Potatoes, finely sliced
3 cloves Garlic, finely chopped
3 tbsp chopped flat leaf Parsley
1/4 tsp freshly grated Nutmeg
1 small Eggs, beaten
2 egg yolks
150ml carton whipping cream
black pepper

Method

1. Preheat the oven to 200°C/gas 6.

2. On a lightly floured board, roll out two circles of puff pastry, one slightly larger than the other. 3. Grease a 24-25cm ovenproof frying pan or round gratin dish. Line with the larger pastry circle.

4. Mix the potatoes with the garlic, parsley and nutmeg. Add salt and pepper to taste.

5. Layer the potatoes in the pan. Cover with the pastry lid, trim the edges and seal firmly with a fork. Brush with the beaten egg.

6. Cut a small hole in the middle of the lid to allow the steam to escape.

7. Bake in the preheated oven for 50 minutes.

8. Whisk the egg yolks and cream together.

9. Remove the pie from the oven. Using a funnel, slowly pour in the eggy cream. If you prefer, you can delicately run the tip of a knife around the pastry, gently lever up the lid and then pour in the cream.

10. Return the pie to the oven for 10 minutes.

11. Cut into triangular wedges and serve hot from the pan.

Lamb pittas

you will need

250g (8oz) minced lamb

50g (1¾oz) white breadcrumbs

1 clove garlic, peeled and crushed

Dash of Tabasco sauce

1 level tsp ground coriander

1 level tsp ground cumin Salt and freshly ground black pepper

4 mini pitta bread, to serve

For the dressing:

½ x 200g carton Greek yogurt

¼ of a cucumber

You'll also need: Skewers

1. Place the minced lamb in a bowl and add the other ingredients and mix well. Divide the mixture into 12 and shape each into a ball. Thread the balls on to skewers. Cook the lamb balls under a hot grill for 10-15 mins, turning them occasionally so they cook through.

2. To make the dressing: Tip the yogurt into a bowl and stir in the cucumber and seasoning.

3. Warm the pitta bread before serving. Slit open the bread and fill each with 3 balls of lamb and spoon on some of the dressing. Alternatively, serve the lamb still on the skewers with the pitta bread and dressing.

Lightning coq au vin

YOU WILL NEED
750 g floury Potatoes, diced
4-5 tbsp Olive oil
6 boneless, skinless Chicken thighs, halved
1 tbsp Flour, seasoned with salt and pepper
8 button Onions, quartered
4 rashers streaky smoked Bacon, cut into strips
100g button mushrooms, quartered
1 clove Garlic, crushed
2 tbsp Brandy
300ml Red wine
2 sprigs Thyme, or 1/2 tsp dried thyme
1 tbsp tomato purée
1/2 tsp cornflour
2 tbsp chopped Parsley
salt and black pepper

Method

1. Cook the diced potatoes in a large pan of boiling, salted water for 10-15 minutes until tender. Meanwhile, heat 1 tablespoon of the oil in a large pan. Dust the chicken thighs with seasoned flour and cook in the pan for 1-2 minutes on each side. Add the onion and bacon and cook for 2-3 minutes, then add the mushrooms and garlic and stir-fry for a further 2 minutes until well browned. Pour over the brandy and carefully ignite.

2. When the flames have subsided, pour in the red wine and bring to the boil. Add the thyme and tomato purée and simmer gently for 15 minutes until the chicken is cooked. Mix the cornflour to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste.

3. Drain the potatoes and mash well. Stir in the remaining olive oil and the parsley; season to taste. Divide among the serving plates and spoon over the coq au vin. Serve immediately

Jamaican curried lamb

Ingredients
1kg Lamb shoulder, cut into 4cm pieces with bones
2 tsp mild curry powder
1 Onion, diced
2 Spring onions, finely chopped
6 cloves Garlic, finely chopped
2 sprigs Thyme
4 cm Ginger, finely grated
1 green Scotch bonnet pepper, seeds removed and finely chopped
50ml vegetable oil
4 Potatoes, cut into 4cm cubes
2 large Carrots, cut into 3cm cubes
300g Butternut squash, or christophine, seeds removed and the flesh cut into 3cm cubes
½ tsp coarsely ground black pepper

Method

1. Tip the meat into a large bowl and add the curry powder, half the onion. spring onion, garlic, thyme, ginger and scotch bonnet chilli. Mix everything together; cover the bowl with plastic wrap, and leave to marinate overnight in the fridge.

2. Heat the oil in a sturdy casserole pan set over a high heat. Tip the meat into the oil and fry, stirring occasionally, until browned. Add the potatoes, carrots, and squash

3. Pour over about 250ml hot water, or enough to cover the meat, put a lid on and simmer for 45minutes - 1 hour, until just tender

4. Add the potatoes, carrots, butternut squash, remaining onion, and seasoning to the pan – top-up with hot water – enough to barely cover the vegetables. Continue to simmer for a further 20 minutes until tender. By now the sauce should be well reduced and the meat and vegetables tender.

5. Serve hot with steamed rice or rice and peas

Cushy's tip

leave the lamb marinating overnight

Spiced cocoa-rubbed fish

you will need:
4 x 165g Tilapia, kingfish or halibut fillets

For the spice rub
40g light brown muscovado sugar
1 tsp Cocoa powder, sieved
1 tsp ground cayenne pepper
1 tsp ground Turmeric
½ tsp onion powder
¾ tsp garlic powder
pinch, ground Cinnamon
large pinch ground Nutmeg
¼ tsp ground black pepper
1 tbsp vegetable oil
1 tsp Butter
squeeze fresh lime juice

Method

1. Pat the fish fillets or steaks dry with kitchen paper and set aside.

2. Combine the sugar with the sieved cocoa powder and stir in the cayenne powder, turmeric, onion powder, garlic granules, cinnamon and nutmeg. Season with sea salt flakes and black pepper.

3. Coat the fish fillets with the spice mix, gently rubbing the spices in to the fish. Dust off any excess.

4. Heat the oil in a large frying pan set over a moderate heat and fry the fish for 2 minutes before turning. Flip the fillets over – by now the sugar will have caramelised and the fish taken on a dark sheen.

5. Add 3-4 tablespoons of water to the pan, cover with a lid and gently simmer the fish for 2-3 minutes to finish cooking. The fish will flake easily when ready. Add the butter to the pan and sharpen with a squeeze of lime. This dish works really well with the tart tang of tamarind chutney.

Egg fried rice

you will need:

100g fresh Peas, or frozen
2 Eggs, beaten
2 tsp Sesame oil
2 tbsp groundnut oil
300g long grain rice, cooked and drained
50 g cooked ham, finely diced
2 tsp Salt
0.5 tsp freshly ground black pepper
3 tbsp Spring onions, white part only, finely chopped
100g bean sprouts

Method
1. Cook the peas in a pan of boiling water for about 5 minutes if they are fresh; if they are frozen, simply thaw them and drain

2. Mix the eggs and sesame oil in a small bowl and set aside.

3. Heat a wok until it is very hot. Add the oil and when it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.

4. Add the ham, peas, salt and pepper and fry for 5 minutes over a high heat.

5. Add the egg and stir-fry for another minute.

6. Tip in the spring onions and bean sprouts and cook for 2 minutes, or until the eggs have set. Turn the rice on to a plate and garnish with spring onions.

7. Serve hot, or at room temperature as a cold rice salad.

Wok chicken wrap

What you need
1 tbsp Soy sauce
1 tbsp lemon juice
4 tbsp sweet chilli sauce
2 tbsp water
For the chicken
1 tbsp vegetable oil
250g strips of boneless skinless chicken
1 red chilli, seeds removed, finely chopped
4 Spring onions, sliced
handful fresh Coriander, chopped

For the wraps

1 tbsp creme fraiche
2 flour tortillas
1 large handful of Rocket, leaves
1 Cucumber, sliced

Method

1. For the sauce: mix together all of the sauce ingredients in a bowl until well combined.

2. For the chicken: heat a wok or large frying pan until nearly smoking, then add the oil. Fry the chicken for 2-3 minutes on each side, or until golden-brown all over and cooked through.

3. Add the chilli to the wok, then stir in the sauce and toss well to coat. Add the spring onion and cook for a further minute, then remove the wok from the heat and stir in the coriander.

4. For the wraps: spread the crème fraiche over the two tortilla wraps and scatter over the rocket leaves and cucumber. Spoon the chicken mixture over, then tightly roll up into a wrap. Serve.

Sauteed Prawns with Mojo Chilli Salsa

Ingredients
1 papaya peeled and finely chopped
4 tbsp fresh parsley, finely chopped
A large pinch of sugar
120 ml freshly squeezed lime juice
2 large, mild red chillies, de-seeded and finely chopped
2 tbsp olive oil
400 g raw large prawns
2 cloves garlic, finely chopped
Finely grated zest of 2 limes
5 small, hot red chillies (optional)
100 g baby leaf or rocket salad
4 spring onions, finely sliced

Method
Mix together the papaya, parsley, sugar, lime zest and juice. Add the chopped chilli and one of the small chillies, finely sliced. (This will make the salsa very hot so only add if you like it spicy).
Season with salt and pepper. Heat a large non stick pan, add the oil and saute the prawns for just 3 minutes until they turn bright pink and the garlic is lightly golden. Stir in the lime zest and season
To serve place a small handful of salad leaves on each plate, pile the prawns on top and drizzle the salsa over and around. Garnish with the spring onion and a small red chilli

Fillet steaks with mustard sauce

596g (1lb 5oz) new potatoes, scrubbed

Low-calorie cooking spray

Tiny sprigs of rosemary Sea salt

For the sauce

2 shallots, peeled and chopped

2tsp mustard powder

340ml (12fl oz) beef stock

1 level tbsp wholegrain mustard

312g (11oz) mixed mushrooms (button, chestnut, shiitake), sliced

6tbsp fat-free natural yogurt

Handful of fresh parsley, finely chopped

Salt and freshly ground black pepper

For the steaks

4 lean beef fillet steaks

2tbsp crushed mixed peppercorns

Wilted spinach, to serve

1. Pre-heat the oven to 200°C (gas mark 6). Cut small slices into each potato at regular intervals, making sure not to cut right through. Place the potatoes on a baking sheet and spray with low-calorie cooking spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea salt and cook in the oven for 10 mins.

2. Remove from the oven, turn the potatoes and cook for a further 30-40 mins, or until cooked through. Set aside and keep warm.

3. Meanwhile make the sauce; place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. Reduce the heat, add the mushrooms and simmer for 8-10 mins. Remove from the heat and stir in the yogurt and chopped parsley. Season well and keep warm.

4. Season the steaks with the crushed peppercorns and some salt. Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Cook the steaks for 5-6 mins on each side, or until cooked to your liking.

5. Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.

Smoked sausage jambalaya

you will need

1 smoked sausage, sliced

1 red and 1 green pepper, deseeded and chopped

400g can of chopped tomatoes

350g rice

1 tsp of chilli powder

500ml water

method
1. Heat the oil in a pan and fry the peppers on a medium heat for 5 mins, add the rice and chilli powder and cook for a further 2 mins. 2. Stir in the chopped tomatoes and water, bring to the boil, cover and then simmer for 8 mins, stirring occasionally. 3. Add the smoked sausage and simmer for a further 5 mins until the water has been absorbed.

Chargrilled Chicken with Fresh Mango Salsa

Ingredients
4 Chicken breasts
For the salsa
120 g spinach
1 medium red onion, finely chopped
1 medium mango, finely chopped
1 tbsp fresh mint leaves chopped
3 tbsp grated parmesan cheese
3 tbsp sweet chilli sauce

Method
Heat a griddle pan and cook the chicken on both sides for 10 to 15 minutes or until cooked.
Meanwhile, combine the spinach, onion, mango, mint, cheese and chilli sauce in a bowl taste and season.
Serve the chicken topped with the fresh mango salsa.

nice with savory rice

Lamb Casserole, with Sage and Onion Dumplings

Ingredients
30 ml olive oil
300 g Stewing lamb, cubed
2 onions, chopped
2 cloves garlic, crushed
150 g carrots, peeled and sliced
30 g plain flour
2 vegetable stock cube
200 g potatoes, peeled and diced
40 g sage & onion stuffing mix
150 g frozen peas
salt
freshly ground black pepper

Method
Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Heat the oil in a large flameproof casserole dish, add the lamb and sauté for 5 mins, stirring occasionally until golden brown. Transfer to a plate with a slotted spoon.

Add the onion, garlic and carrots to the casserole dish and sauté for 4 mins. Stir in the flour and cook, stirring for 1 min.

Dissolve the stock cubes in 1.15ltr boiling water from the kettle then pour into the casserole. Return the meat to the dish along with the potatoes. Cover and oven bake for about 1 hour or until the lamb is quite tender.

Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to pack instructions. Leave to stand for a few minutes before rolling into 8 walnut sized balls. Add the dumplings to the casserole with the peas cover and bake for a further 20mins or until the lamb is tender and the dumplings risen.

Tropical curried chicken salad

you will need
375g cooked chicken, cut in cubes (or prawns can be used)
2 bananas, peeled & sliced
1 tablespoon lemon juice
50g cashew nuts
25g raisins
50g ready to eat apricots, roughly chopped
25g sundried tomatoes in oil, roughly chopped
3 tablespoons reduced fat mayonnaise
1 tablespoon onion, finely chopped
½ teaspoon Madras curry paste/powder
½ teaspoon lemon juice
1 small apple, finely grated
1 teaspoon mango chutney
Freshly ground black pepper

method
Mix together the cooked chicken, bananas,
lemon juice, cashew nuts, raisins, apricots, and sundried tomatoes in oil. Combine the mayonnaise, onion, curry past, lemon juice, apple, mango chutney and freshly ground black pepper together and
mix in with the salad just before serving.

Pork Chops with Apple Rings and Spicy Potato Wedges

Ingredients
6 potatoes
1 large onion,sliced
1 tbsp vegetable oil
pinch chilli powder(optional)
Freshly ground black pepper
2 eating apples
1 bag frozen Value pork chops

Method
Preheat oven to Gas 6,200.C, 400.F. Cut each potato into 8 wedges. Place in a roasting tin with onion. Drizzle with oil, sprinkle with chilli powder and pepper and roast for 15 minutes.
Core apples and cut into rings. Place 4 frozen pork chops in a separate tin with apple slices on top. Brush with oil and roast for 25 mins or cooked through. Serve with frozen mixed vegetables.

Toad in the Hole

Ingredients
6 thick, herby sausages
Leftover onions, courgettes, peppers
125g plain flour
2 beaten Eggs
Leftover hard grated cheese
1 tablespoon Sunflower oil
Ground Black Peppercorns
150ml cold water mixed with 150ml Milk

Method
Sift the flour and pepper into a bowl and make a well in the centre. Add the egg to the flour, along with half the milk and water. Beat well until the batter is smooth, then add the remaining milk and water. The consistency should of be like double cream, but no thinner. Put to one side while the oven heats up to 220°C (425°F) mark 7.

Heat the oil in a small roasting tin on top of the stove, and add the sausages and leftover vegetables. Bake in the preheated oven for about 5 minutes, or until piping hot. Take the tin out of the oven and immediately pour in the batter over the sausages.

Put back into the oven, and bake until the yorkshire pudding mix is puffed and golden brown, about 30-35 minutes. Serve with onion gravy, green vegetables such as beans, broccoli, leeks and mashed potatoes.

Italian eggs in tomato sauce

Ingredients
1 x 400g tin of Italian tomatoes – De Cecco pomodorini if you can get your hands on some
4 eggs – I prefer cornfed
1 small onion, chopped
1 clove garlic, chopped
olive oil
6-8 leaves basil
grated Parmesan cheese
sea salt and black pepper
1 tsp sugar
lots of crusty bread or Parmesan mash

Preparation method
Fill the base of a frying pan with oil, add your onions and garlic and cook over a low heat for 7-10 mins until soft but not coloured.
Add your tomatoes and cook for 10 mins until starting to thicken, season, add your sugar and basil and cook for a couple of minutes.
Crack your eggs directly into your sauce; cover and cook until the white is cooked and the yolk is soft and runny. Season and sprinkle with Parmesan. Serve with crusty bread or left over mash and enjoy the childish fuzzy feeling of breaking the egg!

Gorgonzola Stuffed Chicken Breasts

Ingredients
4 boneless chicken breasts, skin on
150 g Gorgonzola cheese, cut into 4 slices
4 tsp olive oil
16 basil leaves
15 g unsalted butter
4 Cox's apples, cored and sliced into thick rings
16 walnut halves
4 tbsp brandy
½ tsp sugar
350 g spinach, wilted

Method
Preheat the oven to 200C, 400F, Gas 6. Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper.
Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.

Macaroni cheese with a twist

You will need

250g (8oz) macaroni (or penne or rigatoni if you prefer)

4-5 small tomatoes, cut in halves or wedges

1 tbsp pine nuts

A few fresh basil leaves
For the cheese sauce: 450ml (¾ pint) milk

25g (1oz) (2 tbsp) plain flour

25g (1oz) butter

1 tsp English mustard, optional

175g (6oz) mature Cheddar cheese, grated

Salt and freshly ground black pepper

Method

1. Set the oven to Gas Mark 6/200°C. Add the pasta to a large pan of boiling salted water and cook for 8-10 minutes.

2. Meanwhile make the sauce: pour the milk into a pan, whisk in the flour and add the butter. Cook over a medium heat, stirring until the sauce thickens and comes to the boil. Simmer for 3 minutes. Stir in the mustard, if using, about three quarters of the cheese and some seasoning.

3. Drain the pasta, put it back in the pan and stir in the sauce. Spoon the mixture into a shallow, buttered, ovenproof dish.

4. Arrange tomato halves on the top and sprinkle with pine nuts and the rest of the cheese. Bake near the top of the oven for about 20 minutes until browned and piping hot.

5. Serve with a crisp winter salad or green vegetables

Cheese and onion tart

you will need

375g pack ready-rolled puff pastry

4tbsp tomato chutney with red pepper - or your favourite chutney

1 medium onion, peeled and thinly sliced

100g (3½ oz) mature Cheddar

100g (3½ oz) Red Leicester or Double Gloucester cheese

12 cherry tomatoes, halved Salt and ground black pepper

A little milk,

optional Freshly chopped parsley, to garnish Heavy baking sheet
method

1. Set the oven to 220°C (425°F, gas mark 7). Carefully unroll the pastry on to a heavy baking sheet. With a sharp knife, mark a border about 2.5cm (1in) in from the edge all the way round.

2. Lightly mark the border for decoration. With a fork, prick inside the border, to keep the pastry flat while it cooks. Spread the chutney inside the border then strew the onion slices all over.

3. Cut the cheese into cubes and sprinkle them on the top, then tuck in the tomato halves. Season. Brush the pastry border with milk, if you like.

4. Bake the tart in the bottom half of the oven for about 35 mins. Cool for a few mins, then sprinkle with parsley. Cut into squares and serve warm with a mixed salad

Mexican chicken with potatoes

you will need

1tbsp olive oil

4 skinless chicken breasts, diced

1 onion, diced

750g potatoes, diced

1 red pepper, diced

2tsp tomato and chilli paste

400g tin black beans, drained and rinsed

400g tin chopped tomatoes

method

1. Preheat the oven to 200°C (gas mark 6).

2. Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 mins.

3. Add the remaining ingredients to 150ml water. Bring to the boil and transfer to a casserole dish. Add the chicken, onion and paste mixture.

4. Cover and bake for 45 mins, stirring half way through or until potatoes are tender and chicken is cooked throughout.

5. Serve with chopped coriander, soured cream and corn tortillas.

Chicken Madras curry

You will need

300g (12oz) basmati rice

1tbsp groundnut oil

1 large onion, thinly sliced

750g (1lb 11oz) skinless chicken thigh fillets, thinly sliced

75g (3oz) Madras curry paste

250g (9oz) green beans, trimmed

125ml (4 1/2fl oz) chicken stock
Method

1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.

2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.

3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.
Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.

Beef stir fry with pak choi and red peppers

Ingredients
2 tbsp groundnut oil
2 x 250g sirloin steaks, cut into strips
2 red Peppers, thinly sliced
8 Spring onions, sliced
4 pak choi, sliced
1 dash of Soy sauce

Method

1. Heat the groundnut oil in a frying pan or wok and add peppers, spring onions and pak choi until just soft, then remove from the wok.

2. Stir fry the beef strips with the soy sauce in the same pan until golden-brown all over.

3. Add back the vegetables and stir fry for a couple of minutes more until thoroughly warmed through.

4. Add soy sauce to taste and serve at once.

Goat's cheese and spinach pizza

You will need

2 tbsp olive oil

2 small onions, peeled and thinly sliced

175g (6oz) baby spinach leaves

290g packet pizza base mix (twin pack)

100g (4oz) firm goat's cheese, crumbled

2 tbsp pine nuts

50g (2oz) Sunblush tomatoes, drained and halved

Method

1. Heat 1 tbsp of the olive oil and fry the sliced onions for 8-10 mins until softened but not browned. Allow to cool.

2. Put the spinach in a colander set over a pan of simmering water. Cover and steam for 3-4 mins until just wilted. Cool.

3. Preheat the oven to 220°C/425°;F/gas 7. Make up the pizza base mixes according to packet instructions. Knead on a lightly floured surface for 5 mins until smooth.

4. Roll out the dough to a 33cm (13in) circle and place on a lightly greased baking sheet. Leave in a warm place for 10 mins.

5. Top the pizza base with the fried onions, spinach and crumbled cheese. Scatter over the pine nuts and tomatoes then drizzle over the rest of the olive oil. Bake in the oven for 20-25 mins until golden.

Cheese and tomato bake

you will need

4 medium slices white bread, crusts removed

2 medium tomatoes, sliced 60g

(2oz) mature or mild Cheddar cheese, grated

150ml (¼ pint) milk

2 medium eggs

1tbsp pesto

Salt and freshly ground black pepper

method

1. Set the oven to 200°C gas mark 6.

2. Cut the slices of bread in half diagonally and arrange them in an ovenproof dish. Insert sliced tomato between the bread.Sprinkle the cheese over the top.

3. Measure the milk into a jug and add the eggs, pesto and seasoning. Whisk them together with a fork. Pour the mixture over the bread. Leave for about 5-10 mins, for the bread to soak up some of the liquid.

4. Place the dish in the centre of the oven and bake for 20-30 mins, or until the bake is golden in colour and feels set to the touch when pressed lightly in the centre. Remove from the oven and serve immediately.

Quick fish pie

you will need

750g potatoes, eg King Edwards, cut into large chunks

Knob of butter

3 tbsp milk

2 salmon fillets (approx. 350g) cubed

250g cod fillet, cubed

100g peas

200g creme fraiche
method

1. Preheat the oven to 200°C / gas mark 6. 2. Boil the potatoes for 10-12 mins until tender then drain. Mash with butter and milk and season. 3. Cook the salmon and cod in a pan of boiling water for 5 mins then drain and return to the pan. Add the peas, chives, creme fraiche and seasoning and cook gently for 2-3 mins. 4. Transfer to an ovenproof dish and top with the mashed potato. Bake for 10 mins until golden.

Eggs Flamenco

4 large eggs

30ml/2 tbsp olive oil

1 onion, sliced

2 garlic cloves, crushed

1 red pepper, de-seeded and chopped

4 plum tomatoes, skinned and sliced

100g/4oz mushrooms, wiped and finely sliced

Salt and pepper 1

5ml/1 tbsp chopped fresh parsley

1 x 198g can sweetcorn, drained

1. Preheat oven to 180°C (350°F / gas mark 4).

2. In a large frying pan, heat the olive oil. Add the onion and garlic and saute until soft but not brown. Add the red pepper to the pan and fry for a further 10 mins.

3. Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften. Stir in the sweetcorn and remove the frying pan from the heat.

4. Pour the mixture into an ovenproof baking dish. Using the back of a spoon, make 4 small depressions in the vegetable mixture and break an egg into each depression.

5. Place the dish in the oven and bake for 20 minutes or until eggs have set. Serve hot with fresh bread.

Spicy pork chops

4 large pork chops

2tbsp virgin olive oil

1tbsp piri-piri seasoning

Few fresh rosemary sprigs

2 garlic cloves, peeled

200g (7oz) baby spinach leaves, washed

400g (14oz) can chickpeas, drained and rinsed

Lemon wedges, to serve

1. With a sharp knife trim the excess fat from the pork chops, especially where it runs along the bone. Place in a shallow dish. Mix together 1tbsp of the olive oil with the piri-piri seasoning and rosemary sprigs and brush over the chops. Cover and marinate for 30 mins.

2. Heat a large non-stick frying pan until it's very hot, then add the chops. Cook over a medium heat for 4-5 mins on each side until golden and cooked through. Remove chops from the pan, cover and keep warm. Wipe the pan out with some kitchen paper and add the rest of the olive oil.

3. Crush the garlic cloves and add to the hot oil with the spinach leaves. Sauté for 2-3 mins until the spinach leaves have just wilted. Add the chickpeas and cook for a further 2-3 mins. Season to taste. Arrange the pork chops on top and serve with lemon wedges.