Recipe of the Day – Green curry, crispy chicken

Green curry, crispy chicken, kimchee slaw, rice noodles
Zingy Thai flavours

This fragrant green curry is loaded with flavour and works a treat with the honeyed chicken

Serves 4


Nutritional Information (amount per serving)

1138kcal Carbs
69.4g Sugar
16.2g Fat
66g Saturates
20.8g Protein

Serves 4 Approx time: 30 Difficulty: not too tricky

For The Chicken
8 higher-welfare chicken thighs, skin on and bone in
2 tablespoons sesame seeds
2 large tablespoons runny honey
For The Kimchee Slaw
1 small bunch radishes
1 red onion
½ Chinese cabbage
1 small bunch fresh coriander
1 fresh red chilli
1 fresh green chilli

For The Curry Sauce
2 cm piece fresh ginger
2 limes
sesame oil
2 cm piece fresh ginger
2 fresh red chillies
a few fresh kaffir lime leaves, optional
1 bunch fresh coriander
4 cloves garlic
1 stick lemongrass
1 small bunch spring onions
sesame oil
300 ml organic chicken stock
200 g fine green beans
400 ml light coconut milk
lime juice
soy sauce
For The Noodles
250 g rice noodles
1 lime
For The Seasonings
olive oil
sea salt
black pepper
For The Garnishes
prawn crackers
chilli sauce
1 lime
½ cos or romaine lettuce
a few sprigs fresh coriander

Get all your ingredients and equipment ready. Put 1 large and 1 smaller frying pan on a high heat. Put the thin slicer disc attachment into the food processor.

Tip the chicken thighs into the largest frying pan, skin side down. Drizzle with olive oil, add a pinch of salt & pepper and leave to cook, turning every minute or so for 18 to 20 minutes, or until cooked through. Wash your hands.

Wash the radishes well. Peel and halve the red onion. Shred the radishes, red onion and Chinese cabbage in the food processor. Tip into a serving bowl. Add the bunch of coriander and the chillies (stalks removed) to the processor and whiz. Peel and crush in the ginger, then tip into the bowl.

Put some greaseproof paper on top of the chicken then place the smaller frying pan on top of that, with something heavy like a pestle & mortar in it to weight it down. The heat from the smaller pan will get the chicken cooking on both sides and make it dead crispy.

Put the slicer attachment into the food processor. Peel the ginger and put it into the food processor with the chillies (stalks removed), lime leaves and most of the coriander. Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the processor. Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go.

Move the top pan to a medium heat and get rid of the greaseproof paper. Carefully drain away the fat and turn the chicken pieces skin side up. Add 2 tablespoons of sesame seeds to the empty frying pan and leave to toast until golden, tossing occasionally, then put into a small bowl and take the pan off the heat.

Squeeze in the juice from both limes, and add a pinch of salt and a splash of sesame oil. Really scrunch together with your hands. Taste to check the balance. Put a large saucepan on a medium heat, for the curry sauce.

Carefully drain the fat again, then wipe the pan with kitchen paper and reduce the heat. Add 2 tablespoons of curry paste from the food processor, toss to coat and glaze the chicken, then turn the chicken over and carry on cooking to make it sticky and delicious. Fill and boil the kettle.

Tip the rest of the curry paste into the hot saucepan and stir in the chicken stock. Trim the green beans and add. Turn up the heat under the saucepan. Shake the tin of coconut milk then add and stir in. Bring to the boil, then turn down and leave to tick away.

Put the noodles into the empty frying pan with a pinch of salt and cover with boiled water. Leave for a few minutes and as soon as the noodles are soft enough to eat, quickly drain, then rinse under cold water and return to the frying pan. Drizzle over some sesame oil and a good squeeze of lime juice. Add a pinch of salt and toss.

Check the chicken is cooked through then add 2 tablespoons of honey and toss, flipping the chicken skin side down again.

Pile some prawn crackers on a serving board with a good pool of chilli sauce. Cut the lime into wedges, put some on the side and squeeze one of them over. Click off the lettuce leaves, wash and spin dry. Put into a bowl and add the coriander. Take to the table.

Taste and correct the seasoning with lime juice and soy sauce, cook for another minute or so if you want a thicker sauce then take straight to the table.

Divide the noodles between 4 bowls. Put the chicken on a platter and let everyone layer up noodles, chicken, beansprouts, kimchee slaw, and sauce. Finish with a pinch of toasted sesame seeds.

Recipe of the Day – Griddled tuna kinda niçoise salad

Griddled tuna kinda niçoise salad
With amazing homemade basil dressing

This is my take on the classic salad niçoise, looks really impressive and takes just 15 minutes


Nutritional Information (amount per serving)

491kcal Carbs
37.7g Sugar
8.5g Fat
20.9g Saturates
4.5g Protein

Serves 4 Approx time: 15 Difficulty: super easy

For The Salad
350 g mixed green and yellow beans
½ baguette
12 black olives, (stone in)
3 ripe mixed-colour tomatoes
1 romaine lettuce
20 g feta cheese
1 lemon

For The Tuna & Dressings
1 big bunch fresh basil
6 anchovy fillets
1 lemon
4 tablespoons extra virgin olive oil
2 x 200 g tuna steaks, (2.5cm thick) from sustainable sources, ask your fishmonger
1 tablespoon red wine vinegar
1 heaped teaspoon wholegrain mustard
1 teaspoon runny honey

Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer

Line the beans up and cut off the stalks, put them into the pan with a pinch of salt, then cover with boiling water and the lid • Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden • Pick and reserve 10 baby sprigs of basil • Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, the extra virgin olive oil and a splash of water

Pour about 40% of the dressing on to a nice serving platter and put aside • Rub 10% into the tuna and season with salt and pepper • Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together • Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together

Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle • Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce • Scatter the dressed beans, olives and tomatoes over the top • Tear each tuna steak in half and add to the dressing platter • Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges

Recipe of the Day – Chorizo carbonara with Catalan salad

Chorizo carbonara with catalan market salad
Lovely Spanish-inspired pasta and salad in minutes

The spicy sausage really fires up the light carbonara sauce –
a great combo with the zesty salad!


Nutritional Information (amount per serving)

603kcal Carbs
65.9g Sugar
9.5g Fat
26.4g Saturates
8.3g Protein

Serves 4 Approx time: 15 Difficulty: super easy

For The Salad
25 g pine nuts
1 red chicory
1 green chicory
2 clementines
100 g baby spinach
4 sprigs of fresh mint
45 g Manchego cheese
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon runny honey

For The Pasta
320 g dried penne
70 g Iberico chorizo
½–1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large egg
2 heaped tablespoons fat-free natural yoghurt
½ a lemon, juice of

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Recipe of the Day – Mexican filled omelette

Mexican filled omelette
Fresh, zingy and exciting

For a quick and easy meal that’s also super-tasty and fulfilling, this omelette recipe is just the ticket


Nutritional Information (amount per serving)

355kcal Carbs
11.6g Sugar
8.9g Fat
23.7g Saturates
7.8g Protein

Serves 4 Approx time: 20 to 25 Difficulty: not too tricky

1 ripe avocado
3 limes
15 g fresh coriander
3 tablespoons fat-free natural yoghurt
olive oil
1 small onion
1 carrot
½ white or green cabbage
1 fresh red chilli
8 large free-range eggs
60 g Cheddar cheese


I can’t tell you how much I love these silky little omelettes filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they’re unusually fulfilling for a humble omelette. I’ve been making smooth avocado dressings for years, but never thought to use one to dress a slaw before – it’s insanely good. Make these one by one, as your hungry guests sit by, watching and waiting for that little mouthful of heaven – they’ll love you for it.

Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without coloring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go.