Sesame Butterflied Cicken

Peanut sauce, Asian slaw & rice noodles


“Adding a lovely bit of crunch to this simple dish, slaw ingredients Chinese cabbage
and sugar snap peas are a source of vitamin C, which we need to make cell-protecting vitamin E. ”

Serves 2
Cooks In 18 minutes
Difficulty: Not too tricky

Nutrition per serving

Calories 489 24%
Fat 12.9g 18%
Saturates 3.3g 17%
Protein 40g 80%
Carbs 52g 20%
Sugars 8.5g 9%
Salt 1.3g 22%
Fiber 3.3g
Of an adult’s reference intake

g / ml cups / oz

100 g fine rice noodles
2 x 120 g skinless free-range chicken breasts
groundnut oil
4 spring onions
½ a Chinese cabbage , (150g)
200 g sugar snap peas
½–1 fresh red chili
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon peanut butter
2 tablespoons natural yogurt
2 cm piece of ginger
2 teaspoons sesame seeds


Put a griddle pan on a high heat.
In a bowl, cover the noodles with boiling kettle water to rehydrate them.
Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8 minutes, or until golden and cooked through, turning halfway.
Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chili.
Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yogurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.
Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving.
Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in.

Chocolate pumpkin brûlée pie


The ultimate pumpkin pie recipe

“The chocolate in this triple-layer pie serves as a delicious barrier
between the filling and crust, keeping the pastry crisp ”

Serves 10
Cooks In 1H 45M
Difficulty:Not too tricky

Nutrition per serving

Calories 466 23%
Fat 31.2g 45%
Saturates 18.5g 93%
Protein 7.4g 15%
Carbs 41.8g 16%
Sugars 22.8g 25%
Of an adult’s reference intake


50 g cocoa powder
175 g plain flour
2 tbsp icing sugar
115 g butter , chilled and diced
1 egg yolk
100 g dark chocolate (no more than 62% cocoa solids) , melted
50 g granulated sugar
For the pumpkin filling:
425 g tin of puréed pumpkin , (or 1 butternut squash, roasted then puréed to give you 425g)
2 tbsp plain flour
1 orange , grated zest of
1 pinch of ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp grated nutmeg
100 g soft dark brown sugar
300 ml crème fraîche , beaten
2 large free-range eggs
2 large free-range egg yolks , beaten


by Susie Theodorou
Sift the cocoa powder, flour, icing sugar and a pinch of salt into a food processor. Add the butter and process until it resembles fine crumbs. In a bowl, mix the egg yolk with 60ml of water and gradually pulse it into the flour mixture until you have a rough dough.
Place the dough on a clean surface and knead it for 30 seconds or until smooth, then flatten it into a disc. Wrap it in cling film and chill in the fridge for 30 minutes. After that, roll out the dough and use it to line a 23cm pie tin. Trim the excess pastry so you’re left with 2.5cm overhang. Tuck this under, ensuring it’s level with the rim to give a raised edge, and crimp with your fingers and thumb. Prick the base with a fork and pop it in the fridge for 30 minutes.
Heat the oven to 200°C/400°F/gas 6. Line the pie crust with baking paper and dried baking beans, then bake
for 20 minutes. Remove the paper and beans and return it to the oven for 5 more minutes. Allow the pie crust to cool, then pour in the melted chocolate and allow it to set.
For the filling, combine all the ingredients in a bowl, then pour the mixture into the pie crust. Reduce the oven to 180°C/350°F/gas 4 and bake the pie for 40–50 minutes, until the filling is just set (be careful not to overcook it as it can crack). When it’s cooked, let it cool, then leave the pie in the fridge overnight to chill.
When ready to serve the pie, sprinkle the granulated sugar over the surface and caramelise it with a cook’s blowtorch.

Chicken milanese with spaghetti


Chicken, Dinner for two, Romantic meals, Italian
Calories 965 48%
Fat 24.1g 34%
Saturates 6.7g 34%
Protein 68.8g 137%
Carbs 126.8g 49%
Sugars 10.3g 11%
Salt 2.1g 35%
Fiber 6.1g


2 cloves of garlic
½ a bunch of fresh basil
olive oil
1 x 400 g tin of plum tomatoes
2 x 150 g skinless free-range chicken breasts
100 g plain flour
2 large free-range eggs
100 g breadcrumbs
30 g Parmesan cheese
150 g dried spaghetti

Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

Gluten-free beef lasagna

With homemade pasta


“An old-school dish that everyone loves, this gluten-free lasagna recipe
is just as good as the real thing. ”

Serves 10
Cooks In 3H 15M
Difficulty: Not too tricky

Nutrition per serving
Calories 398 20%
Fat 21g 30%
Saturates 9g 45%
Protein 21.6g 43%
Carbs 32.6g 13%
Sugars 10.4g 12%

2 cloves of garlic , peeled
2 sticks of celery , trimmed
olive oil
2 rashers of higher-welfare smoked streaky bacon
½ a bunch of fresh thyme
500 g quality beef mince
a good splash of red wine
1 gluten-free beef stock cube , preferably organic
2 x 400 g tins of plum tomatoes
sea salt
freshly ground black pepper
1 x gluten-free pasta dough
For the béchamel:
1 liter semi-skimmed milk
35 g unsalted butter
25 g gluten-free plain flour
25 g corn flour
70 g Parmesan cheese
1 whole nutmeg , for grating

To make the Bolognese sauce, finely chop the carrots, onions, garlic and celery and add to a large, wide pan over a medium heat with a drizzle of olive oil. Roughly chop and add the bacon, then pick in the thyme leaves and cook for 5 to 10 minutes, or until softened and lightly golden.
Turn the heat up slightly, then stir in the beef mince, breaking it up with a wooden spoon. Cook for around 5 minutes, or until browned all over. Add the wine and crumble in the stock cube, stirring continuously until the liquid has completely reduced. Stir in the tomatoes and 1 tin’s worth of water and bring to the boil. Reduce to a simmer, cover and cook for around 1 hour, then remove the lid and continue cooking for 30 minutes, or until thickened and reduced.
Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Make the béchamel sauce: place the milk, butter and flours in a medium pan over a low heat. Heat gently, whisking continuously for 12 to 15 minutes, or until thickened. Grate in three-quarters of the Parmesan and a good grating of nutmeg. Season to taste, then set aside.
Cut the sheets of pasta into rectangles (roughly 10cm x 15cm).
Spoon one-third of the Bolognese sauce into an ovenproof dish (roughly 25cm x 30cm). Layer over one-third of the lasagna sheets and top with one-third of the béchamel sauce. Repeat with the remaining ingredients until you have three layers in total, finishing with a final layer of béchamel. Grate over the remaining Parmesan and drizzle with olive oil, then cover with tin foil. Place in the hot oven for around 20 minutes, remove the foil and continue cooking for around 30 minutes, or until golden and bubbling. Serve with a nice, crisp salad.

Carbs 32.6g 13%
Sugars 10.4g 12%

Roasted beetroot, red onion & watercress salad


“Beetroot is one of my favorite vegetables. I prefer to buy bunches of them with the leaves on,
as the stalks and leaves are so tasty and nutritious. ”

Serves 6 to 8
Cooks In 2H 20M
Difficulty: Not too tricky

Nutrition per serving

Calories 339 17%
Fat 19.6g 28%
Saturates 2.7g 14%
Protein 6.2g 12%
Carbs 26g 10%
Sugars 21.5g 24%

2 x 600 g bunches beetroot (12 – 15 beets)
5 tablespoons olive oil
3 tablespoons baby capers
4 red onions
4 cloves of garlic
125 ml white wine
a few sprigs of fresh dill
a few sprigs of fresh mint leaves
a few sprigs of fresh flat-leaf parsley leaves
2 x 75 g bags of watercress
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 tablespoons extra virgin olive oil


Preheat the oven to 180ºC/gas 4.
Trim the stalks from the beetroot bulbs, reserving the leaves, then slice into 1cm pieces. Place in a baking tin, add 2 tablespoons of olive oil and fill the tin to a depth of about 5cm with water.
Cover the dish with tin foil, then bake for 1 hour to 1 hour 15 minutes, or until a knife slips easily into the flesh and the skins slide off. Remove the beets from the tin and leave to cool.
Peel and chop the onions into wedges, peel and finely chop the garlic, then drain and rinse the capers. Pick and chop all the herbs.
On a baking tray, toss the onion wedges in 2 tablespoons of the olive oil and season well. Add these to the oven too, and roast for about 30 minutes, or until soft. Remove and set aside to cool.
When the beetroot is cool enough to handle, rub off the skins, then cut into wedges (wear plastic gloves for this, or your hands will be pink for days). Set aside.
Blanch the beetroot stalks and leaves in a pan of boiling salted water for about 2 minutes, then drain well.
Heat the remaining tablespoon of oil in a pan over a high heat, add the beetroot stalks and garlic and fry for a few minutes, until the garlic is golden. Then turn down the heat to medium, pour in the wine and cook for 10 minutes. Add the beetroot leaves, season, and cook until wilted.
To make the vinaigrette, whisk the vinegar into the mustard, then stir in the olive oil and season to taste. Set aside.
Now put the salad together. In a large serving bowl, gently toss the roasted beetroot and red onions with the stalk mixture, chopped herbs, capers and vinaigrette, then mix through the watercress and serve.