10 eggs
3 cloves of garlic, minced
Olive oil
1 head of broccoli
1 tsp paprika
Salt
Pepper
1 jar roasted red peppers
What to do:
1. Boil a large pan of salted water and add the broccoli florets. Cook for 4 minutes then drain and run under cold water.
2. In a separate bowl, whisk the eggs with the paprika, and salt and pepper. Put to one side.
3. Now, in a large non-stick frying pan add some olive oil and start to fry the garlic on a medium heat then add the peppers and the broccoli. Toss the pan to cover the broccoli with garlic then add the egg mix.
4. Put the whole pan in to the oven 160°C for 30 minutes.
5. Remove and cut into wedges, serve with a fresh green salad.
1 medium turnip, peeled and halved
1 small pumpkin, peeled, seeds removed and chopped into chunks
1 garlic clove, peeled
4 bay leaves
Zest and juice of one orange
1 tbsp honey
1 tbsp olive oil
150g soft goats cheese
Pinch of salt
What to do:
1. Preheat oven to 180°C
2. Cut the garlic clove in half, then rub the inside of an oven-proof dish with it
3. Parboil the turnip and once softened slightly, drain and put to one side
4. Mix together the orange juice, zest, honey and oil
5. Put the turnip and pumpkin into the oven dish, and then pour the orange glaze over the top, mixing the vegetables until completely coated
6. Add in the remaining garlic, scatter over the bay leaves and add a pinch of salt
7. Put the dish into the oven for 25 minutes, or until the vegetables look roasted and ready. Remove from the oven, crumble the goats cheese over the top, then let it melt a little before serving
1 head of broccoli, broken into small florets
1 large head of cauliflower, broken into small florets
3 tablespoons olive oil
4 garlic cloves, sliced thinly
2 lemons, sliced thinly
Salt and pepper, to season
What to do:
1. Preheat your oven to 220°C
2. Mix all of the ingredients in a large bowl until coated in the oil
3. Tip them out onto a baking tray – you may need two
4. Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through cooking time
5. Remove from the oven once they are brown and tender
500g swede, coarsely grated
500g potato, coarsely grated
1 onion, coarsely grated
2 tbsp thyme leaves
50g butter melted plus extra for frying
Oil or butter for cooking
4 eggs
8 slices streaky bacon
Hollandaise sauce (optional)
What to do:
1. Heat the oven to 180C. In a bowl combine the swede, potato and onion and squeeze out the excess liquid. Add the thyme and butter, stir well then firmly shape into 8 cakes.
2. In a frying pan heat some butter or oil and fry the rostis, two or three at a time for 3-4 minutes on each side until brown and crisp.
3. Transfer to a baking sheet and bake in the oven for a further 15 mins. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
4. While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar.
5. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the centre. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes.
6. Serve 2 rosti topped with an egg and a drizzle of hollandaise.
Why not try:
This is a great brunch or lunch dish but for a more substantial dish, add a piece of pan fried cod or seabass.
650g potatoes, chopped into quarters
6 rashers back bacon, finely diced
250g Brussels sprouts, shredded
Oil for frying
Ground black pepper
What to do:
1. Place the potatoes in a large pan of water and bring to the boil then simmer for 8-10 minutes or until tender.
2. Fry the bacon in a frying pan with a dash of oil till crisp then remove with a slotted spoon and set aside. Then tip the shredded sprouts into the same pan and stir until wilted and tender.
3. Once the potatoes are done, drain them and roughly crush them with a potato masher or a fork. Tip in the bacon and potato into the frying pan with the sprouts, over a low heat season with black pepper and stir to combine making sure you incorporate any meaty bits from the bottom of the pan.
1. Finely shred the sprouts using a grater, knife or mandolin.
2. In a small bowl combine the oil, balsamic vinegar and lemon zest and season to taste.
3. In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
Why not try:
Delicious served with smoked mackerel or a cheesy quiche. Alternatively it makes a great BBQ side dish.
1 tbsp oil
6 large chicken thighs (skinless & boneless)
1 onion finely diced
2 green chillies finely diced
2 cm of ginger finely grated
3 cloves garlic pureed
Half tsp chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tin chopped tomatoes
1 can coconut milk
1 cauliflower broken into florets
Salt and pepper
2 large handful spinach
What to do:
1. Cut the chicken into bite sized chunks.
2. Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside. Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft.
3. Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute. Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.
4. Tip in the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
5. Taste to check the seasoning then stir through the spinach until it just starts to wilt.
Why not try:
Serve with rice or flat breads. If you prefer you can use 3 tablespoons of masala curry paste rather than the separate elements in step 2.
For vegetarians miss out the chicken and add a drained tin of chick peas at the same time as the tomatoes.
