Gingery Hot Duck Salad

Serves 2

1 duck breast
2 tbspns fish sauce
Juice of half a lime and juice of half an orange or 1 Seville orange
1 Cayenne chilli finely chopped
1cm ginger grated
Few drops sesame oil, (optional)
50g baby spinach, watercress, lambs lettuce or a mixture


1.Grill or fry the duck breast - fat side down, if not removed - until it's cooked to juicy pinkness.

2.Let it rest on a board, while you mix together the fish sauce, lime and orange juice (or just seville-orange juice), chilli, ginger and optional sesame oil together in a bowl.

3.Pour any juices that the duck has made into the bowl, and then carve the meat on the diagonal into thin slices. Toss the sliced duck into the bowl and stir everything well. Turn it out onto a serving plate covered with the salad leaves.

Hot and Sour Soup

Serves 4-6
Ingredients

1½ litres chicken stock
2 heaped tbsp tom yam paste
4 kaffir lime leaves, finely chopped
1 stick lemon grass, tender inner part only, roughly chopped
Juice of 1 lime
4 tbsp fish sauce
3 small fresh red or green chillies, finely chopped
1 tsp sugar
150g straw or button mushrooms, halved or quartered according to size
500g peeled raw prawns, thawed if frozen
5 small spring onions, cut into short lengths and then into strips
Small bunch coriander, chopped

1. Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar.

2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender. Sprinkle with a little coriander and put more on the table for people to add themselves as they want.

Mustard-Stuffed Chicken

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves 4

125g ball mozzarella , torn into small pieces
50g strong cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers


1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.


Tip:
If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.


Make it veggie:
Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

Nutrition per serving:
367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Honey Mustard Chicken Pot

Preparation time: 5 minutes
Cooking time: 40 minutes

Serves 4

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
Few thyme sprigs
Flat-leaf parsley , to serve (optional)


1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.


Tip:
If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition per serving:
326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, salt 0.82 g

Honeyed Duck Stir-fry

Serves 4
Ready in 20 minutes

2 tbsp clear honey
4 tbsp dark soy sauce
4 skinless duck breasts
2 carrots
Bunch spring onions
1 small head Chinese leaf
1 tbsp vegetable oil
Thai fragrant rice, boiled or steamed, to serve

1. In a large bowl, mix together the honey and soy sauce. Slice the duck and toss in the honey marinade. Set aside for 5 minutes. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.

2. Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.

Nutritional Information

Per serving:
257kcals
11.3g fat (2.6g saturated)
26.8g protein
13g carbs
12.5g sugar
3g salt

Thai Pork Burgers

Serves 4
Ready in 30 minutes

500g minced pork
Thai curry paste
Fresh coriander
1 tablespoon sunflower oil

1. Put 500g minced pork in a food processor with 1 tablespoon good-quality green Thai curry paste. Add a small bunch of fresh coriander (including stalks), and some salt and pepper. Whizz briefly to combine. Divide the mixture into 4 and shape into burgers. Cover and chill for 20 minutes.

2. Heat 1 tablespoon sunflower oil in a large, non-stick frying pan and add the burgers. Cook for 4-5 minutes each side, until cooked through. Serve in buns with sliced tomatoes and lettuce.

Nicoise Salad with Bacon and Cheesy Croutons

Serves 4
Ready in 25 minutes

Small ciabatta loaf, torn into pieces
3 tbsp extra-virgin olive oil
25g fresh Parmesan, grated
6 rashers streaky bacon, chopped
100g trimmed fine green beans
1 cos lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
Large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve

1. Preheat the oven to 220°C/fan200°C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.

2. Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.

3. Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.

Nutritional Information

Per serving:
736kcals
58.6g fat (12.6g saturated)
21g protein
33.1g carbs
8.4g sugar
3.1g salt

Feta, Mango and Lime Salad

Serves 4
Ready in 15 minutes

2 firm mangos
1 lime
Half a cucumber, skin partially peeled so it looks striped and finely sliced
1.5cm piece fresh ginger, shredded
1 tsp brown sugar
1 tbsp fish sauce
200g pack Greek feta, drained
Small bunch of fresh coriander, leaves picked
1 mild red chilli, deseeded and finely chopped
Romaine lettuce hearts, to serve

1. Peel and thinly slice the mango, then thinly slice into very fine shreds.

2. Cut the lime in half, juice 1 half and reserve. Cut the other half into thin wedges and put in a serving dish with the mango slices, cucumber slices and shredded ginger.

3. Mix the reserved lime juice, sugar and fish sauce together and pour over the fruit salad. Crumble over pieces of feta and scatter with the coriander leaves and chopped chilli. Serve with romaine lettuce leaves.

Sticky Soy Beef in Do-Fo-Ru with Garlic Mushrooms

Serves 2
Takes 15 minutes to make, plus chilling

300g piece beef fillet, sliced lengthways into 4 thin slices
4 do-fu ru cubes or tempeh (from oriental supermarkets and health food shops)
2 tbsp groundnut oil
50ml light soy sauce
1 tsp brown sugar
2 garlic cloves, finely chopped
250g oyster mushrooms, halved if large
Finely sliced spring onions, to garnish

1. Season the beef, then rub a cube of do-fu ru or tempeh over each slice. Cover and chill for 20 minutes or overnight.

2. Place a wok over a high heat. When hot, add half the oil and all the beef. Cook for 1-2 minutes each side, until golden. Mix together the soy and sugar, add to the wok and bubble until sticky. Remove from the heat.

3. Heat the remaining oil in a large frying pan over a medium-high heat. Add the garlic and mushrooms and stir-fry for 1-2 minutes. Divide between plates, top with the beef and garnish with the spring onions to serve.

Nutritional Information

Per serving:
377kcals
21.6g fat (6.5g saturated)
39.1g protein
7.2g carbs
3.8g sugar
3.8g salt

Smoked Salmon Linguine

Ready in 12 minutes

Serves 2

200g linguine
Butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraiche
Zest of 1 large lemon
25g fresh Parmesan, grated
75g sliced smoked salmon, cut into strips
Few wild rocket leaves, to serve (optional)

1. Cook the linguine according to packet instructions.

2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraiche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat.

3. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.

Sweet Chilli Chicken

Preparation time: 15 minutes + 2 hours marinating
Total cooking time: 15 minutes

Serves 6

Difficulty: Easy

1kg (2lb) chicken thigh fillets
2 tablespoons lime juice
½ cup (125ml/4 fl oz) sweet chilli sauce
¼ cup (60ml/2 fl oz) kecap manis

1. Trim any excess fat from the chicken thigh fillets and cut them in half. Transfer the pieces to a shallow non-metallic dish.

2. Place the lime juice, sweet chilli sauce and kecap manis in a bowl and whisk to combine.

3. Pour the marinade over the chicken, cover and refrigerate for 3 hours.

4. Chargrill for 10-15 minutes, turning once, or until the chicken is tender and cooked through and the marinade has caramelised.

Nutrition per serving:
Protein 35g; Fat 4.5g; Carbohydrate 4g; Dietary Fibre 1g; Cholesterol 85mg; 880kJ (210kcal)

Note:
Kecap manis is a thick Indonesian sauce, similar to - but sweeter than - soy sauce, and is generally flavoured with garlic and star anise. If not available, use soy sauce sweetened with a little soft brown sugar.

Tiramisu

Preparation time: 20 minutes + overnight chilling
Total cooking time: None

Serves 8

Difficulty: Easy

1½ cups (375ml/12 fl oz) strongly brewed espresso coffee
¾ cup (185ml/6 fl oz) Kahlua or Tia Maria
500g (1lb) mascarpone
2 tablespoons caster sugar
½ cup (125ml/4 fl oz) cream, lightly whipped
260g (8oz) thin sponge finger biscuits
¼ cup (30g/1oz) cocoa powder

1. Combine the coffee and ½ cup (125ml/4 fl oz) of Kahlua or Tia Maria in a shallow dish.

2. Combine the mascarpone, sugar and remaining Kahlua or Tia Maria in a large bowl, then gently fold in the cream. Cover and refrigerate.

3. Quickly dip half the sponge finger biscuits in the coffee mixture (it is important to do this quickly so they do not go soggy), and place them in a single layer on the bottom of a 2 litre ceramic dish.

4. Spread half of the mascarpone mixture over the biscuits and dust liberally with half of the cocoa, using a fine sieve. Dunk the remaining biscuits in the coffee and lay them on top, then spread with the remaining mascarpone mixture. Dust with the remaining cocoa, then cover and refrigerate overnight to allow the flavours to combine and develop.

Nutrition per serving
Protein 9g; Fat 26g; Carbohydrate 64g; Dietary Fibre 1g; Cholesterol 82mg; 2142kJ (512kcal)

Variation: If you would prefer this as an alcohol-free dessert, you can omit the Kahlua or Tia Maria and use ¾ cup (185ml/6 fl oz) more coffee to make up the loss of liquid.

Roasted Orange Sweet Potato and Ditalini Patties

Preparation time: 15 minutes
Total cooking time: 1 hour 10 minutes

Serves 4

Difficulty: Easy

2 orange sweet potatoes (about 800g/1lb 10oz in total)
½ cup (90g/3oz) ditalini
30g (1oz) toasted pine nuts
2 cloves garlic, crushed
4 tablespoons finely chopped fresh basil
½ cup (50g/1½oz) grated Parmesan
35g (1¼oz) dry breadcrumbs
Plain flour, for dusting
Olive oil, for shallow-frying

1. Preheat the oven to very hot 250°C (500°F/Gas 10). Pierce the sweet potatoes several times with a fork, then place in a roasting tin and roast for about 1 hour, or until soft. Remove from the oven and cool. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain and rinse under running water.

2. Peel the sweet potato and mash the flesh with a potato masher or fork, then add the pine nuts, garlic, basil, Parmesan, breadcrumbs and the pasta and combine. Season.

3. Shape the mixture into eight even patties (about 1.5cm thick) with floured hands, then lightly dust the patties with flour. Heat the oil in a large frying pan and cook the patties in batches over medium heat for 2 minutes each side, or until golden and heated through. Drain on crumpled paper towels, sprinkle with salt and serve immediately. grreat with a fresh green salad.

Nutrition per serving:
Protein 13.5g; Fat 15g; Carbohydrate 51g; Dietary Fibre 5.5g; Cholesterol 12mg; 1650kJ (395kcal)

Note:
To save time, drop spoonfuls of the mixture into the pan and flatten with an oiled spatula.

Serving suggestion:
The patties are great with aïoli - mix 1 clove of crused garlic into 90g/3oz whole-egg mayonnaise with a squeeze of lemon juice and season.

Beetroot Hummus

Preparation time: 15 minutes
Total cooking time: 40 minutes

Serves 8

Difficulty: Easy

500g (1lb) beetroot, trimmed
4 tablespoons olive oil
1 large onion, chopped
1 tablespoon ground cumin
400g (13oz) can chickpeas, drained
1 tablespoon tahini
90g (3oz) plain yoghurt
3 cloves garlic, crushed
¼ cup (60ml/2 fl oz) lemon juice
½ cup (125ml/4 fl oz) vegetable stock

1. Scrub the beetroot well. Bring a large saucepan of water to the boil and cook the beetroot for 40 minutes, or until soft and cooked through. Drain and cool slightly before peeling.

2. Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat and cook the onion for 2 minutes, or until soft. Add the cumin and cook for a further 1 minute, or until fragrant.

3. Chop the beetroot and place in a food processor or blender with the onion mixture, chickpeas, tahini, yoghurt, garlic, lemon juice and stock, and process until smooth. With the motor running, add the remaining oil in a thin steady stream. Process until the mixture is thoroughly combined. Spoon the hummus into a serving bowl and serve with Turkish bread.

Nutrition per serving

Protein 5g; Fat 11.5g; Carbohydrate 12g; Dietary Fibre 4.5g; Cholesterol 1.5mg; 725kJ (175kcal)

Note

Beetroot hummus can be a great accompaniment to a main meal or is delicious as part of a meze platter with bruschetta or crusty bread. Its vivid colour sparks up any table.

Variation

You can use 500g (1lb) of any vegetable to make the hummus. Try carrot or pumpkin.

Prawn Toast

Preparation time: 20 mins
Total cooking time: 15 minutes

Makes 36

Difficulty: Easy

350g (11oz) raw medium prawns
1 clove garlic
75g (2½oz) canned water chestnuts, drained
1 tablespoon chopped fresh coriander
2cm x 2cm piece of fresh ginger, roughly chopped
2 eggs, separated
¼ teaspoon white pepper
12 slices white bread, crusts removed
1 cup (155g/5oz) sesame seeds
Oil, for deep frying

Dipping sauce

½ cup (125ml/4 fl oz) tomato sauce
2 cloves garlic, crushed
2 small fresh red chillies, deseeded and finely chopped
2 tablespoons hoisin sauce
2 teaspoons Worcestershire sauce

1. To make the dipping sauce, combine all the ingredients in a small bowl.

2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Put the prawns in a food processor with the garlic, water chestnuts, coriander, ginger, egg whites, pepper and ¼ teaspoon salt, and process for 20-30 seconds, until smooth.

3. Brush the top of each slice of bread with lightly beaten egg yolk, then spread evenly with the prawn mixture. Sprinkly generously with sesame seeds. Cut each slice of bread into three even strips.

4. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the toasts in small batches for 10-15 seconds, or until golden and crisp. Start with the prawn mixture facing down, then turn halfway through. Remove the toasts from the oil with tongs or a slotted spoon and drain on crumpled paper towels. Serve with the dipping sauce.

Nutrition per prawn toast

Protein 3g; Fat 6.5g; Carbohydrate 5.5g; Dietary Fibre 1g; Cholesterol 19mg; 383kJ (92kcal)