GREEK STYLE LEMON CHICKEN

3 tablespoons olive oil

1 tablespoon raw honey, melted

Juice of 1 lemon

1 teaspoon cayenne pepper

Freshly ground black pepper

1 chicken, cut into 10 pieces

1 whole head of garlic, separated into unpeeled cloves

2 unwaxed lemons, cut into wedges

2 sprigs of rosemary

A handful of flat-leaf parsley, choppedv

200g mixed salad leaves

 


 

Preheat the oven to 200C/Gas mark 6.

In a large bowl, mix the olive oil, honey, lemon juice and cayenne pepper together. Season the chicken pieces with black pepper, add to the bowl and massage the marinade into the skin with your hands.

Place the chicken pieces in a roasting tray and add the garlic cloves, lemon wedges and rosemary. Mix well together and ensure everything is well spread out. Season.

roast in the hot oven for 40 minutes until the chicken has turned golden brown and the lemons have started to caramelise.

Serve this straight from the roasting tin, with a scattering of fresh parsley and a salad on the side.

FACT: Lemons are acidic, but in fact their effect on the body is alkalising and so they help restore balance to the body’s PH.

CLASSIC STEAK TARTAR

1 white onion, finely chopped

2 tablespoons finely chopped flat-leaf parsley

2 egg yolks, beaten

800g lean beef mince

A dash of Tabasco sauce

1 tablespoon Dijon mustard

1 tablespoon roughly chopped capers

1 garlic clove, finely chopped

1 tablespoon olive oil

Freshly ground black pepper

100g salad leaves

 


 

Mix all the ingredients except the salad leaves in a large bowl and season with ground black pepper.

Cover the bowl and chill in the fridge for 30 minutes.

Arrange the steak mix on individual plates (use a chef ring if you want consistent shapes). Serve with a crisp green salad.

TIP: Make sure the beef you buy is very fresh and lean. Grass-fed is the best.

VARIATION: Use white truffle oil in place of the olive oil for a richer flavour.

VEGETABLE & QUINOA WARMING SOUP

60g quinoa

1.5 tsp bouillon powder

225ml filtered water

6 tenderstem broccoli stalks, chopped

100g leeks, chopped

Juice of 2 limes

2 tsp tamari

80g tofu, into cubes / grilled chicken

4 tbsp finely chopped coriander (cilantro) to garnish, (optional)

 


 

Measure the volume of quinoa and bring twice the volume of water to boil in a pan. Add the quinoa and bouillon powder, bring back to the boil, then simmer for 5 minutes.

Boil the measured water and add to the pan with the broccoli and leeks, lime juice & tamari & simmer for a further 5 minutes.

Add the tofu/ grilled chicken pieces & simmer for a further 2 minutes, until heated through.

Serve garnished with chopped coriander (cilantro) if you wish.

RED RICE & BEETROOT RISOTTO

2 tbsp olive oil

1 red onion, chopped

2 garlic cloves, chopped

180g cam argue red rice

600ml hot vegetable stock, made with 1 tbsp bouillon powder

160g beetroot, cut into chunks

1 handful of parsley, chopped

100g feta

 


 

Heat the olive oil in a wide-bottomed pan over a medium heat, add the onion and garlic and cook for 2-3 minutes until softened.

Add the rice and cook, stirring constantly for 1 minute to coat the rice in oil, then reduce the heat and stir in 2 large ladlefuls of stock.

Simmer, stirring gently, over a low heat until the rice has absorbed the stock, then continue adding the stock a ladleful at a time and stirring gently until it is absorbed before adding another ladleful.

After 10 minutes of cooking, add the beetroot chunks. After 25 minutes, add most of the chopped parsley, then continue to add the stock until the rice is cooked but ‘al dente’ – this will take 30-40 minutes. At the last minute, stir in most of the feta to make the risotto wonderfully creamy.

Serve garnished with the remaining feta and chopped parsley.

SESAME STEAKS ON BROCCOLI PUREE

4 tablespoons sesame seeds

4 x 300g sirloin steaks, trimmed of fat

Freshly ground black pepper

800g broccoli florets

4 tablespoons chopped garlic

2 tablespoons toasted pine nuts, plus extra to garnish

6-8 basic leaves, torn, plus extra to garnish

6 tablespoons olive oil, plus extra for frying freshly ground black pepper

 


 

Place a single layer of sesame seeds on a large plate and one at a time press the steaks down on the seeds to coat them on each side.

Place the broccoli and garlic in a large saucepan of water and cook for 8-10 minutes. Drain, then place in a food processor with the pine nuts, basil, olive oil and black pepper and blend to a textured puree.

Heat a drizzle of olive oil in a large, non-stick pan over a medium heat. Sear the steaks for a few minutes on each side. Remove from the heat. If ou like your steak rare, take the meat out of the pan straight away. If you prefer your meat a little more done, leave it to rest in the hot pan for a further 5 minutes before serving.

Serve the steaks over a layer of broccoli puree and garnish with a few toasted pine nuts and fresh basil leaves.

TIP: Good steak really needs to be cooked rare, Don’t be afraid of doing this – the heat kills any bacteria, so just use the freshest meat you can buy and you are set to go!

CAULIFLOWER & MUSHROOM CURRY

1 head of cauliflower broken into florets

3 tablespoons olive oil

Freshly ground black pepper

1 large onion, chopped

3 garlic cloves, crushed

250g button mushrooms

1 x 2.5cm piece of fresh ginger, grated

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon garam masala

1 tablespoon chilli powder (or more to taste)

400ml light coconut milk

A handful of fresh Coriander, chopped.

 


 

Preheat the oven o 220C/Gas mark 7.

In a roasting tin, toss the cauliflower florets in 2 tablespoons of the olive oil and season with pepper. Roast for 25 minutes, tossing occasionally until the cauliflower starts to brown. Remove from the oven and set aside.

In a wide shallow pan, fry the onion in the remaining tablespoon olive oil over a high heat for 3-4 minutes. Add the garlic, mushrooms and ginger and cook for another minute, stirring.

Stir in the spices and cook for a minute, then add the coconut milk. Season to taste. Bring to a boil, then stir in the cauliflower. Reduce the heat, cover the pan, and cook for about 5 minutes on a low heat. Serve with plenty of fresh coriander.