CONTENTS

Title Page

Introduction

List of Recipes

EVERYDAY DINNER

FAST AND HEALTHY

PROPER COMFORT FOOD

FOOD TO SHARE

BIG SUNDAY LUNCH

WEEKEND BRUNCH

DESSERTS AND SWEET TREATS

BAKING DAYS

Acknowledgments

Copyright

About the Publisher

INTRODUCTION

There is nothing I love more than a good home-cooked meal. For me, the atmosphere and sentiment goes beyond anything you could have eating out and the idea of sharing food with family and friends is what home cooking is all about.

This book is a collection of 100 tasty and achievable recipes, which I hope are going to encourage people to get into the kitchen and get cooking. The recipes I love to write are ones that I just know will be used time and time again, and in this book I’ve combined family favourites with new and exciting recipes, which I’m so excited to add to my collection.

Inspiration for the recipes I write come mainly from my travels in Ireland and abroad. I always carry a notebook with me to write down any new and exciting ingredients I might come across or memorable meals that I just have to share. Recipes like Crusty Croque Madam from my summers in Paris and my Griddled Beef & Mint Salad from a recent trip to Vietnam are great weekday meals and they are both exciting and easy to prepare.

Every good home cook knows there are many different types of meals that have to fit into busy lifestyles and so the recipes in this book are broken up into chapters based around the different types of meals that I like to cook throughout the year.

From everyday dinners like Maple Pork Chops with Griddled Baby Gem Lettuce or Chilli & Lemongrass Chicken for snappy weekday meals, to food to share with friends like my Jerk Chicken with Mango Salsa and Mexican Fish Tacos and, of course, big dinners like Roast Beef with Salsa Verde and Sticky Pork with Crackling & an Apple & Ginger Sauce for those family Sunday lunches with all the trimmings. Cooking at home is a great way to stay healthy with the right sort of dishes and in my fast and healthy chapter, I’ve put together some of my favourite healthy dishes, which certainly aren’t lacking on the flavour front. Lime & Coconut Chicken, Blackened Salmon with Green Goddess Avocado Salad and Butterflied Rosemary Chicken with Romesco Sauce certainly won’t leave you hungry.

For colder darker days there is a whole chapter on comfort food that is filled with the type of recipes that will bring some warmth when you need it most. Braised Shoulder of Lamb, Three-cheese Lasagne, Howth Head Seafood Chowder and Boeuf Bourginon tick all the boxes.

Weekends are covered, too, and there are lots of recipe ideas for lazy Saturday and Sunday mornings when breakfast becomes brunch. Caramelised Banana Pancakes, Eggs Benedict and Brioche French Toast with Berries & Chocolate – what a way to wake up!

When I was growing up, my favourite recipes to make were sweet, so I couldn’t write a book without satisfying my sweet tooth and I’ve included two delectably delicious chapters full of desserts, sweet treats and baking recipes. Classics like the my Profiterole Mountain dripping with chocolate sauce and a super sweet Lemon Meringue Pie oozing with lemon curd sit quite happily beside my childhood favourites, which I’ve given a bit of a makeover to, like my Mikado Coconut Cream Cake and Salted Caramel Biscuits.

I hope that this book provides you with lots of inspiration for cooking at home and that you will be reaching for it again and again, splattered, dog-eared and full of wonderful food memories.

Happy Cooking!

LIST OF RECIPES

Asian Shiitake Mushroom & Chicken Steam-Baked Bags

Baked Risotto all’Arrabiata

Banoffee Cake

Barbecued Butterflied Lamb with Yoghurt & Mint

Basic Bread Recipe

Beef Carpaccio with Beetroot & Fennel

Beer Batter Fish with Pea Mash & Rosti Potato Cakes

Blackened Salmon with Green Goddess Avocado Salad

Blue Cheese Beef Sliders

Boeuf Bourginon

Braised Crispy Chicken Thighs with Spring Onions, Baby Gem & Peas

Brioche French Toast with Berries & Nutella

Bubble Bread Cinnamon Muffins

Bun Cha: Barbecued Pork Skewers with Herbs & Rice Vermicelli

Butterflied Rosemary Chicken with Romesco Sauce & Simple Steamed Greens

Buttermilk Fried Chicken with Sweet Potato Fries

Caramelised Banana Pancakes

Chilli & Lemongrass Chicken

Chilli & Tomato Crab Pasta

Chocolate & Hazelnut Semifreddo

Chocolate Pistachio Espresso Biscotti

Chorizo Chicken Bean Stew

Crazy Monkey Brownie Baked Alaska

Crème Brûlée

Crème Brûlée Doughnuts

Crusty Croque Madam

Deep, Dark & Delicious Pork Shoulder Tacos

Eggs Benedict

Eight Degrees Braised Shoulder of Lamb with Butter Bean Mash

Flavour Bomb Salad

Goose Fat Crunchy Roast Potatoes

Griddled Beef & Mint Salad with Toasted Rice & Peanuts

Ham Hock Terrine

Harissa Fish with Carrot & Mint Salad

Hole In The Bread Breakfast Eggs

Homemade Spring Rolls with Dipping Sauce

Honey & Orange Roast Carrot Bulgur Salad

Howth Head Seafood Chowder

Irish Camp Coffee Cake

Irish Cheddar & Caramelised Onion Bagels

Jerk Chicken with Mango Salsa

Kedgeree

Lamb à la Boulangère

La-Style Bacon, Avocado, Lettuce & Tomato Sandwich

Lemon Meringue Pie

Lime & Coconut Chicken

Lisbeth’s Swedish Salt-Baked Salmon

Maple Pork Chops with Griddled Baby Gem Lettuce

Margarita Chicken with Smoky Avocado Corn Salsa

Mexican Fish Tacos

Mikado Coconut Cream Cake

Millionaire Chocolate Ganache Tart

Mini Beef Wellington

Mini Goat’s Cheese, Spinach & Prosciutto Calzone

My Ultimate Rocky Road

One-pot Whole Chicken with White Wine Root Veg & Shallots

One-tray Roast Chicken, Potatoes & Asparagus

Orange Polenta Cake with Honey & Rosewater Syrup

Pad Thai

Pasta alla Norma

Peanut Butter Sandwich Cookies

PepperPot Roast Pear, Montgomery Cheese & Bacon Sandwich

Polenta Chips with Rosemary Salt

Pork Pot Stickers with Warm Bok Choy & Cashews

Profiterole Mountain

Prosciutto-wrapped Cheesy Chicken with Wild Mushroom Sauce

Raspberry Goddess Pie

Rhubarb Macaroon Bars

Rich Tomato Shellfish Soup

Roast Asian Beef Stew with Chilli Noodles

Roast Beef with Salsa Verde

Roast Chicken Cacciatore

Rosemary-crusted Rack of Lamb with Crushed Minty Pea Potatoes

Salted Caramel Biscuits

Salted Peanut Caramel Mud Pie

Saturday Night Teriyaki Chicken

Scrambled Egg Croissants

Sole Meunière

Spicy Seafood Paella

Spring Pea & Ricotta Ravioli

Sticky Pork with Crackling & an Apple & Ginger Sauce

Strawberry & Mascarpone Cheese Belgian Waffle Stacks

Strawberry Cheesecake Tart

Strawberry Swirl Marshmallows

Summer Berry & Pistachio Pavlova Stack Cake

Surf & Turf Salad

Swedish Knäckebröd (Crisp Bread)

Sweet & Sticky Honeyed Duck Legs

Thai Rice Noodle Salad

Three-Cheese Lasagne

Thyme Honey & Butter Roast Carrots

Tomato Basil Tray Roast Fish Fillets with Gremolata

Toulouse Sausage Puy Lentil Stew

Turkey Noodle Lettuce Cups with Ginger Dipping Sauce

Turkish Ground Meat Pizza

Vietnamese Coffee Ice Cream

Waitress Mermaid Pie

Wild Honey Omelette Arnold Bennett

Yorkshire Puddings

Za’Atar Pork Fillet with Jewelled Herby Pomegranate Couscous

EVERYDAY DINNER

Maple Pork Chops with Griddled Baby Gem Lettuce Chilli & Lemongrass Chicken Prosciutto-wrapped Cheesy Chicken with Wild Mushroom Sauce Chilli & Tomato Crab Pasta Thai Rice Noodle Salad Braised Crispy Chicken Thighs with Spring Onions, Baby Gem & Peas Beer Batter Fish with Pea Mash & Rosti Potato Cakes Sole Meunière Flavour Bomb Salad Spicy Seafood Paella Pasta alla Norma

MAPLE PORK CHOPS WITH GRIDDLED BABY GEM LETTUCE

Sweet maple syrup, tangy vinegar and salty soy sauce with a kick of freshness from coriander really make for an extra special pork chop in this recipe. I particularly love serving them with griddled Baby Gem lettuce (a trick I picked up in America), which turns this humble salad green into something smoky, meaty and fresh.

SERVES 4

1 tbsp butter

1 tbsp rapeseed oil, plus extra for brushing

4 large pork loin chops on the bone, 2.5cm thick

Sea salt and ground black pepper

1 small red onion, peeled and finely sliced

1 tbsp apple cider vinegar

4 tbsp maple syrup

1 tbsp light soy sauce

4 tbsp apple juice

4 Baby Gem lettuce, cut in half lengthways

Large handful of coriander leaves, roughly chopped, plus extra to garnish

5 spring onions, trimmed and finely sliced, to garnish

Preheat the oven to 190°C (375°F), Gas Mark 5.

Melt the butter with the oil in a large ovenproof frying pan over a high heat. Pat the pork chops dry with a little kitchen paper and season with sea salt and ground black pepper. Add the chops to the pan and brown on both sides.

When the meat has a good colour, add the onion and fry for about 30 seconds. Then pour in the vinegar, maple syrup, soy sauce and apple juice and heat until the sauce is bubbling. Baste the meat well with the sauce and then place the pan in the oven on the middle shelf and cook for 10 minutes.

While the pork chops are cooking, place a large griddle pan over a high heat and brush the lettuce halves all over with a little of the oil, and season with sea salt and ground black pepper. Place the lettuce halves onto the griddle and cook for about 2 minutes on either side until they have nice deep char marks but still hold their shape. Remove from the heat and set aside.

When the chops are cooked, transfer to a warmed plate and reduce the sauce over a medium heat for a few minutes until slightly thickened. Add the coriander and stir through, then add the chops and the Baby Gem and coat generously in the sauce.

Serve the chops on warmed plates with the charred Baby Gem and scatter with spring onions and a little extra coriander.

CHILLI & LEMONGRASS CHICKEN

This is a wonderfully fragrant dish that is very easy to prepare. I use chicken thighs here as they have more flavour, but you can easily use chicken breasts instead. The paste made for the sauce can also be used with beef or pork.

SERVES 2

2 lemongrass stalks, finely chopped

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely chopped

1 tbsp Thai fish sauce (Nam Pla)

350g chicken thigh meat, cut into bite-sized chunks

1 tbsp sunflower oil

1 tbsp curry powder

100ml chicken stock

1 tbsp caster sugar

Small handful of mint, basil and coriander leaves, to garnish

In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.

Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture, then add the curry powder and stir-fry for about 1 minute until fragrant. Then add the marinated chicken and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides.

Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. Serve with steamed rice and garnish with the herbs.

PROSCIUTTO-WRAPPED CHEESY CHICKEN WITH WILD MUSHROOM SAUCE

This is a warm and comforting supper that doesn’t take too much time to prepare. You can serve it with either steamed rice or a simply dressed salad, but the two key components are the crisp prosciutto-wrapped chicken oozing with cheese and rich and creamy mushroom sauce. You won’t be able to say no!

SERVES 4

100g Gruyère cheese, finely grated

100g frozen spinach, thawed, squeezed of excess liquid and finely chopped

4 chicken breasts

8 slices of prosciutto

1 tbsp olive oil

FOR THE MUSHROOM SAUCE

50g dried mushrooms

200ml chicken stock

1 tbsp butter

1 onion, peeled and finely sliced

100g mixed fresh mushrooms, sliced

1 garlic clove, peeled and finely chopped

75ml white wine

125ml single cream

Sea salt and ground black pepper

Small handful of flat-leaf parsley, to garnish

Preheat the oven to 200°C (400°F), Gas Mark 6. For the mushroom sauce, soak the dried mushrooms in a bowl with the chicken stock.

To stuff the chicken, mix together the grated cheese and chopped spinach in a bowl. Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the cheese and spinach mix. Wrap two slices of prosciutto around each chicken breast.

Heat the oil in a a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about 10 minutes until the prosciutto is crispy and the chicken is cooked through.

Meanwhile, make the mushroom sauce. Add the butter to the pan and place it back on a medium heat. Fry the onion and fresh mushrooms for about 6 minutes until tender. Then add the garlic and fry for another 2 minutes. Pour in the soaked dried mushrooms together with the chicken stock and add the white wine. Bring the sauce to the boil, then reduce the heat and simmer for 2–3 minutes until slightly thickened. Remove the pan from the heat and stir in the cream. Season with sea salt and ground black pepper to taste.

Sprinkle the cooked chicken breast with parsley and serve with the mushroom sauce and some rice, pasta or salad leaves.

CHILLI & TOMATO CRAB PASTA

I love taking one ingredient and really making it the star of the dish. In this recipe, crab hits the big time! Paired with the heat of chilli and the freshness of lemon juice and zest, it makes a pretty incredible pasta dish. You can buy crab meat quite easily nowadays and for a speedy supper it does save you the hassle of buying a crab, cooking it and then tearing out its insides. Hey, I’m all for shortcuts if you can take them!

SERVES 4

Sea salt

300g spaghetti or linguine

3 tbsp olive oil

3 garlic cloves, peeled and finely chopped

1 tsp dried chilli flakes

2 × 400g tins of chopped tomatoes

75ml white wine

150g cooked white crab meat

3 tbsp single cream

Grated zest and juice of 1 lemon

1 heaped tbsp capers, drained and rinsed

Good handful of flat-leaf parsley, chopped, to garnish

Extra virgin olive oil, to drizzle

Bring a large pot of water to the boil over a high heat. Season with salt and pop in the pasta. Cook as instructed on the packet until al dente and then drain.

While the pasta is cooking, heat the oil in a non-stick frying pan over a medium heat. Add the garlic and chilli flakes and fry for about 2 minutes, then add the tomatoes and wine and bring to a steady simmer. Cook for 10 minutes and then stir through the crab meat, cream, lemon zest and juice and capers. Allow the sauce to bubble away for 2–3 minutes and then tumble in the pasta.

Mix through until the pasta is coated and serve in generous mounds on warmed plates, garnishing with the parsley and a drizzle of extra virgin olive oil.

THAI RICE NOODLE SALAD

Anyone who has ever travelled to Thailand will remember the wonderful balance of flavours from sweet to salty and spicy to smoky. I like to think this salad captures all this. There are so many wonderful textures and flavours from the roasted nuts, fresh crunchiness from the vegetables and then super sweet heat from the chilli and ginger dressing. This makes a really exciting midweek dinner.

SERVES 4

250g rice vermicelli noodles

3 Baby Gem lettuce, leaves separated

2 large carrots, peeled and finely sliced

½ cucumber, peeled lengthways into ribbons

6 spring onions, trimmed and finely sliced

60g salted peanuts, roughly chopped

Large handful of coriander leaves

Large handful of mint leaves

Large handful of basil leaves

FOR THE CHILLI AND GINGER DRESSING

Juice of 1 lime

1 tbsp caster sugar

1 tbsp light soy sauce

2 tbsp Thai fish sauce (Nam Pla)

1 red chilli, deseeded and finely sliced

1 thumb-sized piece of fresh ginger, peeled and finely grated

Soak the noodles in a bowl of boiling water according to the packet’s instructions until they are tender. Drain the noodles, rinse under cold water and set aside.

For the dressing, whisk together the lime juice and caster sugar in a large mixing bowl until it has dissolved. Add the soy sauce, fish sauce, chilli and ginger and mix through. Then add the noodles, vegetables, peanuts and fresh herbs. Toss to combine and then serve.

BRAISED CRISPY CHICKEN THIGHS WITH SPRING ONIONS, BABY GEM & PEAS

True comfort food in a matter of minutes; that’s what this dish is all about. Crispy chicken in a white wine sauce with wonderful braised greens and a pop of zesty citrus freshness, it really doesn’t get better than that for a speedy midweek supper.

SERVES 4

1 tbsp olive oil

100g smoked streaky bacon, roughly chopped

6–8 boneless chicken thighs with skin on

1 tbsp butter

Grated zest of 1 lemon

75ml white wine

A few thyme sprigs

50ml chicken stock

200g frozen peas

6 spring onions, trimmed and sliced in half

4 Baby Gem lettuce, sliced in half

Heat the oil in a large high-sided frying pan over a high heat. Add the bacon and fry until crisp. Then add the chicken thighs and fry on each side until they are also golden and crisp. Add the butter and allow it to foam, then stir in the lemon zest and fry it in the butter.

Pour in the wine and allow to sizzle for about 30 seconds before adding the thyme sprigs and chicken stock. Add the peas to the liquid and then nuzzle in the spring onions and Baby Gem lettuce. Cover with a lid and cook for about 10 minutes until the chicken is cooked through. Serve straight away as it is or with a little rice to stretch the meal.

BEER BATTER FISH WITH PEA MASH & ROSTI POTATO CAKES

This has to be one of my absolute favourite dinners. It’s basically fish and chips, but with a great twist using crispy rosti potato cakes instead of the more laborious chip. I shallow fry my goujons rather than using a deep fat fryer, with oil I keep in a bottle specifically for this purpose. When you’re done and the oil is cold, just fill the bottle up to use again next time.

SERVES 4

Sunflower or rapeseed oil, for frying

500g skinless fish fillets, such as haddock, cod or hake, cut into goujon-sized pieces

3–4 tbsp plain flour, plus 75g for the batter

200ml cold beer

Lemon wedges, to serve

FOR THE ROSTI POTATO CAKES

600g waxy potatoes, peeled

1 tbsp rapeseed oil

Sea salt and ground black pepper

1 tbsp butter

FOR THE PEA MASH

1 tbsp butter

200g frozen peas

1 tbsp extra virgin olive oil

Good handful of mint leaves

Preheat the oven to 180°C (350°F), Gas Mark 4.

To make the rosti potato cakes, grate the potato into a clean dry tea towel. Gather the towel around the potato and form a small ball. Squeeze it over the sink to remove the starchy liquid. Heat the oil in a 20cm-diameter non-stick ovenproof frying pan over a medium heat. Season and press the grated potato into the pan so that it coats the base. Dot little lumps of butter over the top and cook in the oven for about 20 minutes.

Meanwhile, to make the pea mash, melt the butter in a saucepan over a medium heat until it is foaming. Add the peas and cook for about 4 minutes. Remove the pan from the heat and add the oil and mint leaves and then mash with a potato masher until the peas are roughly smooth. Season with sea salt and ground black pepper to taste and keep warm. For the goujons, fill a high-sided frying pan with 2.5–5cm of oil and place it over a high heat. It needs to be very hot when you start to fry. Coat the fish in the 3–4 tablespoons of flour, shake off the excess and set aside.

Place the 75g flour in a large mixing bowl, make a well in the middle, pour in a little beer and mix through. Add the beer and mix until you have a smooth batter. Season with ground black pepper and then drop a little of the batter into the hot oil; if it floats and puffs up, it’s hot enough.

Working beside the pan, dip the fish goujons in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan as this will reduce the heat. Cook them for about 4 minutes until golden brown, turning halfway through the cooking time. Remove the goujons using a slotted spoon and place on a plate lined with kitchen paper.

Season generously with sea salt and ground black pepper. Serve with lemon wedges and a good helping of mushy mint peas and a quarter of the rosti.

SOLE MEUNIÈRE

Fish is often forgotten as the ultimate fast food. It is an incredibly quick cooking ingredient and I would normally wax lyrically about just how healthy it is too, but not in this recipe. No, this recipe is all about the nutty golden brown butter that forms the sauce alongside the tang of lemon juice and the salty hit from the capers. It’s a bit of an all-in recipe and if you’re going to make it, serve it with some steamed veggies for a delicious dinner.

SERVES 4

4 sole or plaice fillets, skin on

5 tbsp plain flour

Sea salt and ground black pepper

2 tbsp olive oil

100g butter

Juice of 1 lemon

3 tbsp capers, drained and rinsed

A little flat-leaf parsley, finely chopped, to garnish (optional)

Remove any prominent bones from the fish fillets using tweezers. Season the flour with salt and pepper on a large plate and press the fillets into the mix to coat on either side. Shake off any excess and set aside on a clean plate.

Heat the oil in a frying pan, which is big enough to accommodate the fish fillets over a high heat. Add the fish fillets, skin-side down, and cook for 2 minutes and then turn over and cook for a further minute until golden. Using a fish slice, remove the fillets from the pan and set aside on a warmed plate.

Place the pan back over a high heat and melt the butter until it is foaming, then add the lemon juice and capers and continue to cook until the butter turns a nutty golden brown. Pour the butter, lemon and caper mix over the fish and serve straight away garnished with the parsley, if using.

FLAVOUR BOMB SALAD

If you ever needed proof that something incredibly delicious can be made in a very short amount of time, then this salad is just that! Packed with punchy heat from the chorizo and salty squidginess from the halloumi, this little dish is full of wonderful things to keep you interested, even if you have very little time to make dinner. Speed up this recipe by buying sunblushed tomatoes intstead of roasting them yourself.

SERVES 4

300g cherry tomatoes, sliced in half

1 tbsp olive oil

1 tbsp balsamic vinegar

100g chorizo sausage, cut into chunky discs

200g halloumi cheese, cut into 1cm thick slices

Juice of ½ lemon

1 tbsp cider vinegar

1 garlic clove, peeled and finely chopped

Sea salt and ground black pepper

1 Baby Gem lettuce, leaves separated

200g chickpeas, drained and rinsed

½ red onion, peeled and finely sliced

Preheat the oven to 200°C (400°F), Gas Mark 6. Toss the tomatoes in a little olive oil and balsamic vinegar and place in a roasting tin. Roast in the oven for about 35 minutes until they have shrunk and become caramelised.

Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.

Place the frying pan back over the heat. Add a drop of olive oil if required and then fry the halloumi slices on both sides until they have a nice golden colour.

To make a dressing for the salad, pour the lemon juice into a bowl, then add the cider vinegar and garlic, season with sea salt and ground black pepper and whisk to combine.

In a large bowl, toss together the Baby Gem lettuce leaves with the dressing, chickpeas, chorizo and red onion and transfer to serving plates. Top with the halloumi slices and roasted cherry tomatoes and serve straight away.

SPICY SEAFOOD PAELLA

What I love most about this recipe is that a big steaming pan of food is served straight to the table and people just dig in. It also makes a great leftover lunchbox if you’re lucky enough to have any left.

SERVES 4–6

12 prawns, shell on

2 garlic cloves, peeled and finely chopped

Good pinch of paprika, plus 1 tsp

A good grinding of black pepper

3 tbsp olive oil

150g chorizo sausage, cut into chunky discs

1 large onion, peeled and finely chopped

200g Arborio or paella rice

A few thyme sprigs

1 tsp turmeric

1 tsp cayenne pepper

125ml white wine

1 × 400g tin of cherry tomatoes

400ml fish stock

1 large squid, cut into rings

150g frozen peas

Good handful of flat-leaf parsley, finely chopped, to garnish

Lemon wedges, to serve

Put the prawns in a bowl and then add the garlic, paprika, black pepper and olive oil. Stir to coat the prawns and then set aside to marinate.

Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.

Cook the onion in the chorizo oil for about 6 minutes until softened, then add the rice, thyme, turmeric, cayenne and the remaining 1 teaspoon of paprika. Cook for 3 minutes, then pour in the wine and cook for 1 minute before adding the tomatoes and stock. Simmer for about 15 minutes, without stirring, then add the prawns (with the marinade) together with the squid, peas and chorizo. Simmer for 5 minutes.

Before serving, sprinkle over the parsley and tuck lemon wedges in around the sides. Serve straight to the table.

PASTA ALLA NORMA

As sweet as it might sound, this dish is not named after the old lady who used to serve me lunch at school. It’s a classic Italian recipe from Sicily supposedly named after the opera La Norma by Vincenzo Bellini. Like most pasta dishes, it’s wonderfully simple to prepare and makes for a tasty weeknight supper. Use any pasta you like and try to get ricotta salata, a creamy cheese that makes a world of difference to the dish. If you can’t find ricotta salata, you could use mozzarella.

SERVES 4

1 large aubergine, cut into 3cm cubes

6 tbsp olive oil

Sea salt and ground black pepper

1 onion, peeled and finely chopped

1 tsp dried chilli flakes

6 garlic cloves, peeled and finely chopped

2 × 400g tins of plum tomatoes

Good handful of basil leaves

400g linguine

75g ricotta salata cheese, finely grated

Preheat the oven to 200°C (400°F), Gas Mark 6. Toss the aubergine in a mixing bowl with 4 tablespoons of olive oil and season with sea salt and ground black pepper. Transfer to a roasting tin and place in the oven to cook for 25 minutes.

While the aubergine is cooking, prepare the sauce. Heat the remaining 2 tablespoons of olive oil in a large saucepan over a medium heat. Add the onion and fry gently for 10 minutes, stirring occasionally, until softened. Add the chilli flakes and garlic and cook for a further 2 minutes. Pour in the tomatoes and use the back of a fork to mash them down. Mix through half the basil and season with sea salt and ground black pepper. Allow to simmer for 6 minutes.

Cook the pasta in a large pot of boiling salted water following the packet’s instructions until al dente. Drain the pasta leaving a little water behind and place back into the pot along with the sauce and cooked aubergine. Mix through using a tongs. Serve straight away in warmed bowls garnished with the remaining basil and the ricotta salata.

FAST & HEALTHY

Turkey Noodle Lettuce Cups with Ginger Dipping Sauce Pad Thai Asian Shiitake Mushroom & Chicken Steam-Baked Bags Tomato Basil Tray Roast Fish Fillets with Gremolata Harissa Fish with Carrot & Mint Salad Za’Atar Pork Fillet with Jewelled Herby Pomegranate Couscous Lime & Coconut Chicken Margarita Chicken with Smoky Avocado Corn Salsa Griddled Beef & Mint Salad with Toasted Rice & Peanuts Blackened Salmon with Green Goddess Avocado Salad Butterflied Rosemary Chicken with Romesco Sauce & Simple Steamed Greens

TURKEY NOODLE LETTUCE CUPS WITH GINGER DIPPING SAUCE

I love the wonderful pure tastes and textures in this recipe. It’s a light and healthy supper that can be made in a matter of minutes.

MAKES 15 CUPS

100g rice vermicelli noodles

1 tbsp sunflower oil

500g turkey mince

3 garlic cloves, peeled and finely chopped

1 thumb-sized piece of fresh ginger, peeled and finely grated

2 tbsp dark soy sauce

2 tbsp mirin

2 tbsp honey

Good handful of mint leaves, finely chopped

Good handful of coriander leaves, finely chopped

1 head of iceberg lettuce, leaves separated

75g roasted cashew nuts, roughly chopped

FOR THE DIPPING SAUCE

1 tbsp light soy sauce

1 tbsp mirin

2 tsp sesame oil

1 small thumb-sized piece of fresh ginger, peeled and finely grated

Soak the noodles in warm water until they are tender, then drain and set aside.

Mix the ingredients for the dipping sauce together in a bowl.

Heat the oil in a wok or a large high-sided frying pan over a high heat. Stir-fry the mince, breaking it up while you work, for about 3 minutes until it begins to get colour. Add the garlic and ginger and fry for 1 minute. Then stir in the soy sauce, mirin and honey. Turn off the heat and mix through the mint and coriander, saving a little aside for garnish.

Arrange the lettuce leaves on a serving platter and add a little portion of the noodles to each cup. Divide the cooked turkey on top and then sprinkle with the nuts and remaining coriander and mint. Roll up the lettuce leaves and dunk in the dipping sauce.

PAD THAI

Rice noodles are a fantastic storecupboard ingredient and I regularly stock up at Asian markets where you can also buy jumbo-sized bottles of Asian staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, it’s a speedy dish full of deep layers of sweet and aromatic flavours.

SERVES 4

250g flat rice noodles

3 garlic cloves, peeled and roughly chopped

Good handful of coriander leaves and stalks

1 red chilli, deseeded and roughly chopped

Grated zest and juice of 2 limes

2 tbsp sunflower oil

20 raw tiger prawns, de-shelled, heads and black vein removed

6 spring onions, trimmed and finely sliced

100g bean sprouts

3 tbsp Thai fish sauce (Nam Pla)

1 tbsp light soft brown sugar

2 large eggs, beaten

Lime wedges, to garnish

Good handful of salted peanuts, roughly chopped, to garnish

Soak the noodles in warm water until soft, then drain them and set aside. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest.

Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about 1 minute until it becomes aromatic. Then add the prawns, half of the spring onions and bean sprouts and stir-fry for 2 minutes.

Add the drained noodles and mix through and then stir in the lime juice, fish sauce and brown sugar and cook for 2 minutes. Pour in the beaten eggs and mix through the noodles until just cooked.

Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, peanuts, and the remaining spring onions and bean sprouts.

ASIAN SHIITAKE MUSHROOM & CHICKEN STEAM-BAKED BAGS

There is something wonderfully wholesome about this rather special chicken supper. Served with a little steamed rice, this dinner will have you in tune with your inner zen in little or no time. Shiitake mushrooms are packed with all sorts of wonderful things and have been used in Chinese medicine for centuries – all the more reason to include them here.

SERVES 4

1 large thumb-sized piece of fresh ginger, peeled and finely grated

2 garlic cloves, peeled and finely grated

2 tbsp light soy sauce

2 tbsp mirin

2 tsp sesame oil

4 chicken breasts, sliced in half lengthways horizontally

4 large bok choy, sliced in half

150g shiitake mushrooms, sliced

½ Chinese cabbage, roughly sliced

100g sugar snap peas

6 spring onions, trimmed and finely sliced

Good handful of coriander leaves, to garnish

6 tbsp sesame seeds, toasted, to garnish

Preheat the oven to 200°C (400°F), Gas Mark 6. Line a large roasting tin with baking parchment.

In a bowl, mix together the ginger, garlic, soy sauce, mirin and sesame oil. Add the chicken and allow it to sit in the marinade while you prepare the rest of the dish.

Layer the prepared roasting tin with the bok choy, shiitake mushrooms, Chinese cabbage and sugar snap peas, making sure you leave space on each edge of the baking parchment for sealing. Place the chicken breast halves on top of the vegetables and then pour over the remaining marinade. Scatter over the spring onions.

Place another layer of baking parchment over the top. Fold all four sides in and seal with metal paper clips. Cook the whole tray in the oven on the middle shelf for 15–20 minutes until the chicken is cooked through. Serve the tray to the table garnished with a scattering of fresh coriander and some toasted sesame seeds.

TOMATO BASIL TRAY ROAST FISH FILLETS WITH GREMOLATA

Salty slices of prosciutto may not sound like the first companion of choice for meaty white fish fillets, but they add a salty bite and encourage the sweetness of the fish. I love the simplicity of a dish like this, which cooks quickly in the oven for 15 minutes and then is perked up at the end by a zingy gremolata of lemon zest, garlic and parsley.

SERVES 4

300g cherry tomatoes on the vine

Good handful of basil leaves

4 tbsp olive oil

2 tbsp balsamic vinegar

Sea salt and ground black pepper

4 large white fish fillets, such as whiting or haddock

150g thinly sliced prosciutto

1 lemon, zest grated and the fruit cut in half

2 garlic cloves, peeled and finely chopped

Good handful of flat-leaf parsley, finely chopped

Preheat the oven to 200°C (400°F), Gas Mark 6. Place the tomatoes in a large roasting tin together with most of the basil leaves. Drizzle over a little olive oil and balsamic vinegar and season with sea salt and ground black pepper. Toss together so the tomatoes are coated.

Wrap the fish fillets loosely with slices of prosciutto. Drizzle with a little olive oil and season with sea salt and ground black pepper, then lay the fillets among the tomatoes and pop in the oven for 15 minutes.

Meanwhile, prepare the gremolata by combining the lemon zest, garlic and parsley in a bowl and set aside.

When the fish is cooked, squeeze lemon juice over the roasting tin and then sprinkle each fillet with the gremolata and add a few fresh basil leaves. Serve straight away.

HARISSA FISH WITH CARROT & MINT SALAD

Proper healthy fast food for me must be packed with flavour and texture. Some rather healthy ingredients can easily be pumped up with the addition of heat and spice. Harissa is a north African spicy paste that can be made at home easily enough, but for a speedy supper, a jar from the local shops does nicely. The salad is incredibly simple to prepare, just grate the carrot and mix the dressing.

SERVES 2

2 tbsp harissa paste

2 small haddock fillets, skin removed

½ lemon

Sea salt and ground black pepper, to serve

FOR THE SALAD

1 tsp harissa paste

2 tbsp extra virgin olive oil

1 tsp balsamic vinegar

2 carrots, peeled and grated

2 spring onions, trimmed and finely sliced

Small handful of mint leaves, finely chopped

To prepare the fish, spread the harissa paste on the flesh side of the fish fillets and set aside.

For the salad, whisk together the harissa paste, olive oil and balsamic vinegar in a salad bowl and then toss in the carrots, spring onions and mint until combined.

Place a non-stick frying pan over a high heat and drizzle with a little oil if needed. Add the fish fillets, skin-side down, and fry for 2 minutes, then turn over and fry for a further 2 minutes or until cooked through. When you turn the fish, squeeze lemon juice over the top. Season the fish fillets and serve alongside the carrot salad and tuck in!

ZA’ATAR PORK FILLET WITH JEWELLED HERBY POMEGRANATE COUSCOUS

Za’atar is my latest discovery in the kitchen and I just can’t get enough of it. It’s a blend of fresh yet earthy Middle Eastern spices that can be sprinkled over meat and fish and is wonderful scattered over flatbreads drizzled with a little oil. For the couscous you can use any type you like, but if you can get your hands on Israeli couscous it’s much bigger and has a meatier bite than the regular smaller grain.

SERVES 4

2 pork fillets

2 tbsp olive oil

5 tbsp natural yoghurt, to serve

FOR THE COUSCOUS

250g Israeli couscous

1 tbsp extra virgin olive oil

2 large handfuls of mint, coriander, flat-leaf parsley and oregano leaves, roughly chopped

1 × 400g tin of chickpeas, drained and rinsed

Seeds and juice of 1 pomegranate

1 lemon, zest grated and the fruit cut in half

Sea salt and ground black pepper

FOR THE ZA’ATAR

2 tbsp sesame seeds

4 tsp cumin seeds

4 tsp ground sumac

1 tsp sea salt

Good handful of oregano leaves, chopped

Soak the couscous in twice its volume of boiling water and cover with a plate. It’s ready when it has soaked up all the water.

For the za’atar, toast the sesame and cumin seeds in a dry pan with an ovenproof handle placed over a medium-high heat for about 2 minutes until they are golden. Place the toasted seeds in a pestle and mortar with the sumac, salt and oregano and bash until you have a fine, fragrant and slightly moist powder.

Preheat the oven to 180°C (350°F), Gas Mark 4. Sprinkle the pork fillets with half the za’atar powder and press it into the flesh.

Place the frying pan back over a high heat and add a little oil. Sear the meat for a few minutes until it turns golden brown on all sides. Add a few tablespoons of water and place the pan in the oven to cook for 15 minutes until the pork is cooked through.

While the meat is in the oven, fluff up the couscous with a fork and stir in the oil, herbs, chickpeas, pomegranate juice and seeds and the lemon juice and zest. Squeeze over plenty of lemon juice and season with salt and ground black pepper to taste.

Remove the pork from the oven and slice in 1cm thick rounds. Serve on top of the couscous with a generous sprinkling of the remaining za’atar powder.

LIME & COCONUT CHICKEN

There is something altogether soothing about this recipe. The usual heat you’d expect from an Asian-inspired recipe bows out to make way for the more aromatic and fragrant coriander, lime zest and lemongrass, which is wrapped together by a creamy coconut broth. You could replace the chicken with prawns or sturdy vegetables like sweet potato.

SERVES 4

2 limes, zest grated and the fruit cut in half

Good handful of coriander leaves and stalks, roughly chopped

2 lemongrass stalks, roughly chopped

1 tbsp sunflower oil

1 × 400ml tin of light coconut milk

2 large chicken breasts, finely sliced

3 tbsp Thai fish sauce (Nam Pla)

1 tbsp light soy sauce

1 tsp sesame oil

Rice, to serve

Lime wedges, to serve

Good handful of coriander leaves, torn, to serve

1 red chilli, deseeded and finely sliced, to serve

1 spring onion, finely sliced, to serve

Blitz the lime zest, coriander stalks and lemongrass in a small hand blender until you have a smooth paste.

Heat the sunflower oil in a large wok over a high heat. Add the paste and fry for 1–2 minutes until it is aromatic. Add the coconut milk and mix through, then stir in the chicken strips and allow to cook on a gentle simmer for 10 minutes. Add the fish and soy sauces and simmer for a further 5 minutes. Squeeze over plenty of lime juice and mix through with the sesame oil.

Serve with rice, lime wedges and scatter over the coriander leaves, chilli and spring onions.

MARGARITA CHICKEN WITH SMOKY AVOCADO CORN SALSA

This recipe is all about big bold flavours and is one of my absolute favourite summer dishes. It’s perfect for the BBQ, but if the weather doesn’t hold up, a griddle pan will do just fine. This is lovely on a plate, but if you wanted, you could toast up some tortilla wraps in the pan and then serve slices of the chicken with the salsa and a generous dollop of sour cream.

SERVES 4

4 chicken breasts

3 garlic cloves, peeled and finely chopped

1 tsp ground cumin

1 tsp dried chilli flakes

1 tbsp dried oregano

1 lime, zest grated and the fruit cut in half

Sea salt and ground black pepper

1 tbsp sunflower oil

3 tbsp tequila

FOR THE SMOKY AVOCADO CORN SALSA

2 large corn on the cob

1 tbsp extra virgin olive oil, plus extra for brushing

2 large avocados, stoned and quartered

1 tbsp red wine vinegar

1 tsp smoky Tabasco sauce

1 garlic clove, peeled and finely chopped

1 small red onion, peeled and finely chopped

Good handful of coriander leaves

Lime wedges, to serve

Place the chicken on a sheet of baking parchment and spread each one with the garlic. Sprinkle over the cumin, chilli flakes, dried oregano and lime zest and season with sea salt and ground black pepper. Cover with another sheet of baking parchment and, using a rolling pin, bash the breasts until they are about 2cm thick.

Place the breasts on a plate and pour over the sunflower oil, tequila and a good squeeze of lime juice. Turn to coat and then allow to marinate while you prepare the salsa. If you have time, place the breasts in a resealable bag with the sunflower oil, tequila and lime juice and leave them to sit for an hour in the fridge.

Prepare the salsa by boiling the corn in a pan of water for 8–10 minutes until tender. Heat a large griddle pan over a high heat, brush the corn cobs with a little olive oil and place them on the griddle, turning when well charred. Then griddle the avocado quarters until you get nice char marks.

While the corn and avocado cook, combine the olive oil, vinegar, Tabasco sauce, garlic and red onion in a bowl. Using a knife, slice the cooked corn kernels off the cobs and then toss in the bowl with the onion and dressing. Add the coriander and season with sea salt and ground black pepper.

Brush the griddle pan with a little olive oil and add the chicken breasts along with the marinade. Cook for about 4 minutes on either side until the chicken is cooked through. Serve with a generous helping of the avocado and corn salsa and some lime wedges.

GRIDDLED BEEF & MINT SALAD WITH TOASTED RICE AND PEANUTS

On my first visit to Bangkok, it was a hot and sticky night when we arrived and this was the dish we tucked into after wandering the streets. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. The original dish doesn’t feature the extra leaves, but I think it makes a wonderful healthy salad.

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