Super Salmon Stir Fry (serves 1)
1 salmon fillet, 1 large garlic clove, crushed or chopped, 1 tsp. chilli flakes, 3 tbsp. tamari sauce, 2 tsp. rice vinegar, thumb of ginger (finely chopped), 1 medium size aubergine (cut into chunks), handful of mange tout, shiitake mushrooms (as many as you fancy – chopped in half), half a red onion (chopped finely), handful of spinach and a handful of brown rice noodles. Sesame seeds to garnish.
- Put your ginger, chilli, garlic, rice vinegar and tamari sauce in a bowl and mix together. Slip your salmon fillet into the bowl and marinade.
- Chop up all your vegetables, whilst heating a little sesame oil in a wok. This oil adds great flavour!
- Slip your marinated salmon fillet into the wok and let it sizzle for around 6-7 minutes. Then add the red onion, mange tout and aubergine. Feel free to add more tamari sauce if it’s looking a little dry.
- Boil a pan of water and slip in your rice noodles and simmer according to the packet. After 4-5 minutes of your veggies sizzling, add your mushrooms. Drizzle everything in more tamari sauce for flavour!
- Drain your rice noodles and add spinach to your vegetable mix. Your salmon is cooked once it flakes naturally. Serve the vegetables on top of the noodles, and top with the salmon fillet. Sprinkle with sesame seeds to serve!
Butterfly chicken with pak choi and lemon rice (serves 1)
One chicken breast, one pak choi, half a small bag of kale, garlic, brown rice, 1 fresh lemon and fresh coriander.
- Put a pan onto boil. Once it’s boiling, add your brown rice and cook to the packet instructions.
- Put your chicken breast onto a chopping board, smooth side down. Make a slice through the middle of the breast, without cutting it in half! Turn the breast over and cover in a sheet of cling film. Now is the fun part – bash the chicken breast with a rolling pin/masher/any utensil you can get your hands on until its super flat. The flatter it is, the crispier and tender the chicken will be!
- Heat a frying pan with a glug of olive oil. Once the oil is hot, add your chicken breast and fry for 3 minutes on each side on a medium-high heat. May take longer if your breast is thick.
- In another frying pan, add your garlic. Fry for a minute before adding your kale and pak choi. Bring down to a low-medium heat and stir occasionally.
- Your rice should be nearly done now, so drain! Squeeze over the juice of one lime and stir through. Add some lemon zest for extra zing!
- Your chicken should be ready now, looking lovely and crispy. Your greens should be slightly wilted. Pile your greens on top of your rice and finish with your crispy chicken. Sprinkle with chopped fresh coriander to finish!
Simple jacket potato fillings:
You can’t go wrong with a classic jacket potato – but how can you pimp up your flavours?
1. Homemade guacamole and prosciutto:
Cook for jacket as usual. Whilst it’s baking, whizz up your guacamole. All you need to do is mash two avocados and cherry tomatoes on a chopping board – until fully combined. Pop in a bowl and add fresh chilli, chopped coriander, cracked black pepper, the juice of one lime and a tsp of olive oil. Fully mix until all ingredients are combined. Add to your jacket with some beautiful prosciutto.
2. Pizza inspired jacket:
Yup, this is exactly how it sounds! Build your jacket like you would build your favourite pizza. Half bake your jacket and then top with a rich tomato sauce (shop bought pasta sauce or homemade passata would work well). Also add your favourite pizza toppings – maybe it’s pepperoni, ham, and mushroom – pineapple? Top with a sprinkling of cheese and bake altogether. Divineeee.
3. Spinach, sundried tomatoes and ricotta cheese:
Bake your jacket until it’s about 80% done, and then add some ricotta cheese. Return to the oven to warm, and sauté some spinach in a pan whilst the ricotta melts onto the jacket. Remove from the oven; add the warm spinach and sprinkle with sundried tomatoes. Delicious and so easy!