Ingredients

• 4 tbsp olive oil
• 8 skinless and boneless chicken thighs (about 1kg in total)
• 1 red onion, thinly sliced
• 3 garlic cloves, finely sliced
• 3-cm piece of fresh root ginger, peeled and finely chopped
• 1 Scotch bonnet chilli (or 2 other hot chillies), left whole
• 2 bay leaves
• 1 x 200g tin chopped tomatoes
• 2 tsp sweet paprika
• ½ tsp ground cloves
• 150g chunky peanut butter
• 250ml chicken stock
• sea salt and freshly ground black pepper
• plain brown rice, to serve

Method

Heat the oil in a Dutchie pot, casserole or heavy lidded pan over a medium heat. Season the chicken thighs with salt and black pepper, add to the pot and brown for 5–7 minutes, turning until sealed on both sides (you may need to do this in batches). Remove and set aside.

Add the onion to the same pot and gently cook for 2–3 minutes until soft. Add the garlic, ginger, chilli and bay leaves and cook for a further 5 minutes, then add the tomatoes, paprika, cloves, peanut butter and stock and stir for a few minutes until well combined. Season to taste.

Return the chicken thighs to the pot, cover with the lid and gently simmer for 25–30 minutes, until the chicken is tender. Stir every now and then to prevent anything sticking to the base of the pot.

Check seasoning and serve with plain brown rice.

Recipe by www.ainsley-harriott.com

Ingredients

• For the Kebabs
• 750g sirloin steak, cut into 2.5cm cubes
• 3 garlic cloves, minced
• 1 tbsp liquid seasoning (or dark soy sauce)
• 3 tbsp groundnut or vegetable oil
• 100g roasted unsalted peanuts (or almonds)
• 1 tbsp onion powder or 1 ½ tbsp onion granules
• 1 tbsp paprika
• 2 tsp mild chilli powder
• 1 tsp white pepper
• 1 tsp ground allspice
• ¼ tsp cayenne pepper or red pepper powder (more or less to taste)
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• For the Tomato Salad
• 3 large ripe vine tomatoes, cut into wedges
• ½ cucumber, cut into slices
• ½ red onion, finely sliced
• 1 small green chilli (optional), seeds removed, chopped
• 2 tbsp chopped coriander
• juice of ½ lemon
• To Serve
• warm pitta or flatbread
• lemon wedges

Method

Place the peanuts in a food processor or coffee grinder and pulse a few times until they are finely chopped. Be careful not to grind them to a paste. Place in a bowl with the onion powder, paprika, cayenne, chilli powder, allspice and salt and pepper and mix well.

Place the meat in a bowl and add the oil, liquid seasoning and garlic. Mix well. Sprinkle over three quarters of the spice mix and toss to coat well. Cover and leave to marinate for an hour or cover and chill to marinate for longer if you have the time.

When ready to cook, thread the beef onto skewers and drizzle with a little oil.

Heat a griddle or frying pan over a medium heat and cook for 10-12 minutes or until cooked to your liking, turning until lightly charred on all sides. Alternatively preheat the oven to 200C/180Cfan/Gas 6 and place the skewers on a foil-lined baking tray, drizzle with oil and bake for 12-15 minutes or until cooked to your liking, turning half-way.

Meanwhile, place the tomatoes, cucumber, onion slices, chilli and coriander in a bowl and toss together and season with salt. Squeeze over some lemon juice to taste.

When the kebabs are cooked, sprinkle over some of the remaining spice mix. Serve with a squeeze of lemon and alongside the tomato salad and warmed flatbread.

Recipe by www.ainsley-harriott.com

• For the momo chutney
• 1 small onion roughly chopped
• 2 tbsp olive oil 
• 2 garlic cloves roughly chopped
• ½ tsp chilli flakes 
• 1 large tomato diced
• 80ml water 
• 1 tbsp dark soy sauce 
• 2 tbsp rice wine vinegar 
• A portion freshly ground black pepper to taste
• For the dough
• 150g plain flour plus extra to dust
• ½ tsp salt 
• 1 tbsp olive oil 
• 75ml warm water 
• For the filling
• 1 tbsp olive oil 
• 1 small onion finely diced
• 2 garlic cloves minced

Method

1.  To make the chutney, fry the onion in the oil until soft, then add the rest of the ingredients and simmer until the mixture is syrupy. Purée in a food processor, transfer to a small bowl and set aside.
2.  To make the dough, mix together the flour, salt and oil. Mix in the water slowly – you may not need it all – until you have a smooth, soft dough. Cover with a damp cloth and leave to rest while you make the filling.
3.  To make the filling, fry the onion in the oil until soft, add the garlic and ginger and cook for 1 minute. Add the remaining ingredients and simmer for 3-4 minutes. Spread the filling onto a tray and leave to cool.
4.  Knead the dough for a minute on a floured surface. Divide the dough into 16 balls, dust with flour and roll each out to around 10cm diameter and 2mm thick.
5.  Fill each circle of dough with 1 level tablespoon of filling. Gather up the sides around the filling, squeeze together like a little money bag and twist to seal, nipping off any excess dough. Place the momos under a damp cloth until ready to steam.
6.  Cut two circles of baking parchment, slightly smaller than the bottom of the Bamboo Steamer Baskets (this allows the steam to circulate). Pour 5cm of water into a pan and bring to a rolling boil.
7.  Arrange the momos on both layers of your bamboo steamer (making sure they don’t touch). Put the steamer on top of the pan, ensuring a snug fit and that the base doesn’t touch the water. Steam for 10 minutes until each momo is cooked and shiny.
8.  Serve warm with the chutney.

Recipe from www.lakeland.co.uk

• 4 large British Lion eggs
• 2 medium waxy potatoes, peeled and coarsely grated
• 1 onion, thinly sliced
• 1 tbsp fresh thyme, picked
• 1 tbsp plain flour
• ½ tsp smoked paprika
• 20g unsalted butter
• 100g cured chorizo sausage, sliced
• Salt and pepper

Method

1. Grate the potato and dry in a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.
2. Fry the chorizo for around 1-2 minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer. Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take around 8-10 minutes.
3. Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a preheated grill and cook until the whites are set. Garnish with some more fresh thyme.

Recipe by www.egginfo.co.uk

Ingredients

• For the gremolata
• 1 small handful flat leaf parsley leaves 
• 1 small handful basil leaves 
• 1 garlic clove 
• 1 tsp lemon zest 
• 50ml extra virgin olive oil 
• A portion salt and ground black pepper 
• For the schnitzels
• 75g panko breadcrumbs 
• 1 tbsp Parmesan cheese finely grated
• 1 tsp lemon zest 
• 1 tbsp flat leaf parsley finely chopped
• 85g plain flour 
• 1 egg 
• 1 tbsp milk 
• 4 large chicken thigh fillets 
• A small amount vegetable oil for shallow frying

Method

1.  Blend all the gremolata ingredients until smooth.
2.  For the schnitzel mix together the breadcrumbs, Parmesan, lemon zest and parsley. Season with salt and pepper and tip into a shallow bowl.
3.  Place the flour in a separate bowl. Whisk the egg and the milk together in another bowl. Line up the three bowls.
4.  One by one, press the chicken thigh fillets in the Tortilla Press to flatten them, then coat them first in flour, shaking off any excess, then in egg mixture. Then press into the breadcrumbs, turning to coat both sides.
5.  Heat a little oil in a frying pan. Cook the schnitzels for 4 to 5 minutes each side or until golden and cooked through. Drain on kitchen paper. Serve with the gremolata.

Recipe by www.lakeland.co.uk

Ingredients

Main

• 600g sustainably caught pollack fillet, pinboned (larger middle bones removed) and cut into 8 pieces
• 600g new potatoes, halved or quartered if large
• 250g cherry tomatoes, 125g halved, the rest left whole
• 20 pitted black olives
• ½ a preserved lemon, flesh removed, peel rinsed and finely chopped
• 100ml hot veg stock

for the chermoula

• 2 garlic cloves
• 1 tsp coarse salt
• 2 tsp cumin seeds, crushed or ground
• 1-2 red chillies, deseeded and chopped
• juice of 1 lemon
• 2 tbsp olive oil
• small bunch of coriander, chopped

Method

• Preheat oven to 180°C/Gas 4

• Pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor.
• Toss the fish with half the mixture and leave in the fridge.
• Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook in the oven for 40 minutes.
• Add the fish and cook for another 15 minutes. Drizzle over the rest of the chermoula to serve.

Ingredients

• 400g New/Baby potatoes
• Flaked sea salt, to season
• 1 tbsp olive oil
• 2 garlic cloves, finely sliced
• 2 sweet white onions, finely sliced
• 200g chorizo sausage, sliced into 1/2 cm rounds
• 2 red pepper, diced
• 1 tsp dried oregano
• 2 sprigs fresh thyme, plus an extra tsp of fresh leaves to garnish
• 2 tsp sweet smoked paprika
• 2 x 400g can chopped tomatoes
• 8 tiger prawns
• 1 tsp fresh oregano leaves, to garnish
• Aioli, to serve

Method

1 Slice the potatoes into 1 cm thick rounds. Place a saucepan of water on to boil with a pinch of salt, add the new potatoes and simmer for 10 minutes, or until slightly tender then drain through a colander.

2 Meanwhile, heat the olive oil in a large sauté pan that has a lid over a low-medium heat. Add the garlic, sweet onion and chorizo, stirring so that the oil coats everything in the pan evenly. Cook for 5-7 minutes until the onions are translucent and the chorizo has started to brown slightly. Add the red pepper and continue to cook for 3 minutes.

3 Add the potatoes to the sauté pan with the dried oregano, thyme sprigs and sweet smoked paprika, stir to coat then pour in the chopped tomatoes. Fill one empty tomato can with water and pour into the pan. Add a pinch of salt then stir and leave to simmer for 15 minutes.

4 Place the tiger prawns onto the stew and cover with the lid. Cook about 5-8 minutes until the prawns have turned pink, depending on the size of your prawns, turning them over halfway through cooking.

5 Ladle into bowls, sprinkle with the fresh oregano and thyme leaves, and serve with a dollop of aioli.

Ingredients

1 nice piece of your favourite steak

80g watercress

100g Cherry tomatoes, halved

1 red onion, thinly sliced

100g green beans

Pinch pine nuts

For the dressing:

2tbsp vinegar – white wine

1tsp honey

2tbsp cocoa powder

2tbsp olive oil

1tsp your favourite chilli paste

Method

1. Grill the steak to suit your preference, a couple of minutes each side should be ideal for a nice steak. Allow to cool slightly before slicing.
2. Cook the green beans in a little salted boiling water until fork-tender.
3. Assemble all your ingredients on a plate, leaving the sliced steak until last.
4. Whisk together all of the dressing ingredients apart from the olive oil – once combined, continue whisking as you drizzle the oil in. Pour over the salad.
5. Serve immediately.

Recipe from www.thewasabicompany.co.uk

INGREDIENTS

For the gentle fish cure:

6 fillets of white fish, skinned, such as cod, hake or halibut or sea bass (approx 150g each)

1tbsp salt

1 tsp caster sugar

zest of 1 lime (reserve the lime for the sauce)

1 tsp coriander seeds, toasted and crushed in a mortar and pestle

1 tsp pick or black peppercorns

thyme sprigs or bay leaves

For the sauce:

1 tsp coriander seeds

1 tsp cumin seeds

1 tbsp olive oil

3 medium onions, chopped

1 tsp salt

8 cloves garlic, peeled and thinly sliced

2 tsp peeled and grated fresh ginger

1 tsp sweet paprika

80ml pomegranate molasses

3 tbsp lime juice (approximately 3 limes)

1 large bunch (approx 75g) fresh coriander including stalks, chopped, plus a little extra for garnish

1/2 large bunch (approx 50g) dill, chopped, plus a little extra for garnish

METHOD

Start by curing the fish.  You can do this upto 36 hours ahead but try to give it at least 4 hours in the fridge as a minimum before bringing it up to room temperature. (if you don’t have time to cure the fish, season it well before removing it from the fridge and cook as instructed below.  It will still be delicious).

Pat the fish dry to absorb as much excess moisture as possible.  Place in a non reactive dish, preferably on a rack, and sprinkle over the cure ingredients. Try to keep the fillets close together so that most of the cure is on the fish and not in the dish.

Cover tightly and place in the fridge.  Remove the fish rom the fridge an hour before you are ready to cook.  Gently rub off any excess cure.  Don’t worry if a few bits linger, it will add to the flavour and the beauty of the dish.  The fish fillets will be firm and a little translucent.

To make the sauce:

Toast the coriander and cumin seeds in a dry pan until fragrant and crush in a mortar and pestle.

Warm the olive oil in a large sauté or ronadeau pan over a medium heat with a tight fitting lid.  Add the onions and a good pinch of salt and cook, stirring occasionally until translucent and tender 8-10 minutes.  Do not let them brown or caramelise too much.  You want them to be soft and almost melting into the oil.

Add the garlic and ginger and cook for another 1-2 minutes until fragrant. Then add the paprika, coriander and cumin seeds and stir until the onions are coated in the spices.

Add the pomegranate molasses and 2 tbsp of lime juice and stir through followed by the chopped coriander and dill.

Turn the heat down to medium/low and place the lid on the pan. Simmer the sauce, stirring occasionally, until the flavours have blended, for about 15-20 minutes.  Add 125-250ml of water as needed to the sauce to loosen it as it cooks.

Taste for seasoning and adjust with more lime juice and salt as needed.

Gently lower in the cured fish fillets and nestle them into the sauce, keeping the heat quite low.  The sauce should be happily simmering but not wildly bubbling.  Let the fillets cook/poach in the sauce for 7-10 minutes, depending on their thickness.  Do not touch them or they may break apart into the sauce.  When they are cooked they will be opaque and tender to the touch.

Sprinkle over a little reserved coriander and dill, an extra squeeze of lime juice and a few pomegranate seeds if you have any to hand and serve.

This recipe was originally written for the Crane Cookware launch of their copper pan range and photographed by Sam Harris.

Prep time: 30 minutes

Cooking time: 30 minutes

Serves 6

INGREDIENTS

For the rice
300g long grain rice (white or wholegrain)

1 tbsp oil

¼ white onion, chopped

2 garlic cloves

300g frozen broad beans, thawed

50g fresh dill
400ml-500ml vegetable stock

For the tofu kebabs

450g firm tofu, drained*

¼ white onion, chopped

4 garlic cloves

2 tsp paprika

2 tsp cumin

25g fresh coriander or parsley

55g oat flour (or flour of choice)

1 tbsp oil for frying

METHOD

Soak the rice in water for 30 minutes, then drain and rinse well.

Heat 1 tbsp of oil in a large pan. Add the onions and garlic and cook for 5 minutes. Add in the broad beans, rice, dill and stock, stir then cover and bring to a boil over a medium heat. Cook for 5 minutes, then reduce the heat and leave to simmer for another 15-20 minutes or until all the water has absorbed.

Whilst the rice is cooking, make the tofu kebabs. Add all the ingredients to a food processor and blend until you have a smooth mixture. Shape into 6 large flat kebabs, or 12 small patties.

Brush a grill pan with a little bit of oil, then cook the kebabs over a medium heat for 2-3 minutes on each side. Serve the tofu kebabs with the rice and enjoy!

Recipe by Nadia’s Healthy Kitchen