Chicken tagine with onions & tomatoes

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.

BEEF TACOS

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
500g beef mince
½tsp chilli powder
400g can chopped tomatoes
½ x 400g can kidney beans, drained and rinsed
For the guacamole
2 ripe avocados
2 cloves garlic, crushed
½ red chilli juice of ½ lime
Handful of fresh coriander, chopped
To serve
8 taco shells
1 cos lettuce, finely shredded
200g cherry tomatoes, quartered
25g mild coloured cheese grated

Method
1 Heat the oil in a heavy-based pan and cook the onion for 5 minutes or until soft. Add the garlic and cook for 3 minutes. Transfer to a plate.

2 Add mince to pan and cook until browned. Return the onion to pan add chilli powder, tomatoes, beans and 200ml boiling water.

3 Peel avocados and remove stones. Put the avocado in a food processor with the garlic, chilli, lime juice and half the coriander. Whizz until smooth, add the remaining coriander, season and mix.

4 Warm taco shells according to the packet instructions. Serve with bowls of chilli, guacamole, lettuce, tomatoes and grated cheese and let everyone make their own

Chicken maryland with fried banana

You will need
2 x 230g packs small prime chicken breast fillets
100g flour
Freshly ground black pepper
1 medium size egg
90ml milk
50g fresh white breadcrumbs
200ml cooking oil

40g butter
4 under-ripe bananas, peeled and cut on a diagonal into 5cm pieces
1 medium egg, beaten
50g fresh white breadcrumbs
Mayonnaise to serve

Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll the chicken breasts in the flour seasoned with pepper.
Next combine together the egg and milk. Dip the chicken breasts into this mixture followed by the breadcrumbs.
Heat the oil and butter in a pan then sauté the chicken on both sides until golden, drain on absorbent paper.
Place on a baking tray and finish in the oven for 10 minutes.
Preheat a deep fat fryer to 190°C, 375°F. In the meantime, dip the sliced banana into the beaten egg followed by the breadcrumbs.
Fry in the preheated oil for 1-2 minutes, until golden brown on both sides. Drain on absorbent paper.
To serve: Serve the Maryland chicken with slices of fried banana and mayonnaise.

Beef stroganoff with paprika

you will need
1 tablespoon olive oil
1 small onion, peeled and sliced
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
250g steak, cut into thin strips
1 tablespoon brandy
150g baby button mushrooms, rinsed and halved
150ml Alpro soya dairy free alternative to single cream
Freshly ground black pepper
1 teaspoon gluten free tamari soy sauce
1 teaspoon lemon juice
1 teaspoon each chopped fresh thyme and parsley

Method
1.Sauté the onion in the oil until lightly browned. Add the paprika and crushed garlic and heat through.
2.Add the steak to the pan and brown on all sides. Add the brandy and simmer for 5 minutes, until liquid has reduced.
3.Add the mushrooms, soya alternative to cream, pepper, tamari and lemon juice to taste.
4.Simmer for 5 minutes. Just before serving, stir in the herbs.
5.Serve hot, with your choice of accompaniment.
For garnish, sprinkle a pinch of paprika over the finished dish.