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Ingredients20 g sesame seeds½ a watermelon1 bunch of breakfast radishes½ a bunch of fresh mint , (15g)1 lime , optionalS...
04/23/2022

Ingredients
20 g sesame seeds
½ a watermelon
1 bunch of breakfast radishes
½ a bunch of fresh mint , (15g)
1 lime , optional
SPICY DRESSING
½ a clove of garlic
5cm piece of ginger
1-2 fresh red chillies
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon sesame oil

Method
Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.

Ingredients2 sweet potatoes , (350g each)olive oil½ a lemon80 g fat-free natural yoghurt1 small pinch of ground turmeric...
04/23/2022

Ingredients
2 sweet potatoes , (350g each)
olive oil
½ a lemon
80 g fat-free natural yoghurt
1 small pinch of ground turmeric
1 small pinch of ground cumin
1 carrot
6 radishes
1 raw beetroot
1 small red onion
1 eating apple
extra virgin olive oil
2 tablespoons pumpkin and sunflower seeds
maple syrup , (optional)
35g rocket

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.

IngredientsG / ML CUPS / OZ70 g pesto2 thick slices of wholemeal bread , (50g each)200g baby courgettes200g ripe mixed-...
04/23/2022

Ingredients
G / ML CUPS / OZ
70 g pesto
2 thick slices of wholemeal bread , (50g each)
200g baby courgettes
200g ripe mixed-colour cherry tomatoes , on the vine
500g mussels , scrubbed, debearded, from sustainable sources
160g fresh or frozen peas
50ml white wine , optional
2 sprigs of fresh basil

Method
Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden.
Trim and finely slice the courgettes, and halve the cherry tomatoes.
Check the mussels – if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away.
Remove the toast and spread one quarter of the pesto on each slice. You can find a recipe for my Super-quick batch pesto, if you'd like to have a go at making your own.
Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining pesto, the courgettes, tomatoes and peas.
Add the wine (if using), or a good splash of water. Cover with a lid and leave to steam for 3 to 4 minutes, shaking the pan occasionally.
When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, simply throw those away. Divide the mussels, veg and all those gorgeous juices between two large bowls, pick over the basil leaves and serve with the pesto toasts on the side for some epic dunking.

IngredientsG / ML CUPS / OZ100 g fine rice noodles2 x 120 g skinless free-range chicken breastsgroundnut oil4 spring on...
04/23/2022

Ingredients
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 chilli
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon peanut butter
2 tablespoons natural yoghurt
2 cm piece of ginger
2 teaspoons sesame seeds

Method
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 chilli.
Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt 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.

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