For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once they have cooked. Bubble for a minute to let it evaporate, then add the sage. INGREDIENTS 15g (½oz) butter 150g (5oz) chestnut mushrooms, finely chopped Few fresh sage leaves, roughly torn 4 skinless chicken breasts 150g (5oz)
Mediterranean roast potatoes are a great alternative to the norm, you can make them as spicy as you wish with paprika too! INGREDIENTS 1.2kg (2½lb) small-medium waxy potatoes – we used Charlotte and Roseval 1tbsp olive oil 1tbsp dried oregano Sprinkle of paprika 25g (1oz) sun-dried tomatoes, finely chopped Small handful fresh parsley, finely chopped
This Mexican-inspired energy boosting brunch is delicious and makes enough sauce for two meals. Reserve half and eat the left overs the following night with rice. INGREDIENTS 2tbsp vegetable oil 1 small onion, chopped 1 garlic clove, crushed 1 small chilli, deseeded and finely chopped 1 red, green or yellow pepper, deseeded and chopped 400g
Warming vegetable minestrone-this healthy one-pot wonder works with any root vegetables you have lying around. INGREDIENTS 1 onion, roughly chopped 2 celery sticks, roughly chopped 4 small carrots, roughly chopped 1tbsp vegetable oil 400g tin chopped tomatoes 1.4 litres (2½ pints) vegetable stock 125g (4oz) spaghetti, broken into small pieces 410g tin cannellini beans, drained
Souffle baked potato with cheddar is great as a main meal served in a fresh bed of salad, yum! INGREDIENTS 4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyère, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped 2tsp Dijon mustard METHOD 1.Heat the oven to 200°C (gas mark 6).
Stuffed peppers are really healthy and great as a side dish or as a main meal. Suitable for vegans and vegetarians too. INGREDIENTS 1 small red onion, finely chopped 1 celery stick, finely chopped 3–4 thyme sprigs 2 each red and yellow peppers, halved and de-seeded METHOD 1. Preheat the oven to 200°C (180°C