Fork and Chops

These fish cakes are really simple and quick to make. Fab if you are late in from work and want to whip up something tasty in less than 20 minutes! Serves approx 4 2 small baking potatoes 2 salmon fillets 1 small egg 1 onion  2 tsp fresh parsley (chopped) 1 tbsp flour zest of 1 lemon Prep  Dice the potatoes and boil for 10 minutes until soft Place the fillets in foil, rub some olive oil with salt and pepper all over season wand pop in the oven at 180C for 10 minutes (or until cooked) Mash the potatoes and adding salt and pepper and place into a bowl Flake the salmon into the bowl with the mash potato and add the flour Mix it all together and adding the lemon zest and parsley  Divide the mixture into 4 and shape into circles approx 2cm thick Add some oil to a large frying pan and put on a medium heat, when the oil is hot, add the fishcakes and cook for approx 3 minutes on each side until golden Parsley sauce 1 egg yolk 1 bunch of fresh parsley salt and pepp

This is a dish I make all the time. It is so easy to do, and fab to freeze individual portions for later in the week. I don't add anything fancy into this, I just use bits and pieces from my cupboards which I find make it a little more flavoursome! Serves approx 6 500g mince beef  1 onion (diced) 4 cloves of garlic 1 yellow/orange pepper (diced) 1 courgette (diced) 1 beef stock cube  1 tbsp Worcestershire sauce  2 tins kidney beans in chilli sauce  1 tsp chilli powder 1 tsp mixed herbs  1 tsp olive oil 1 tin of chopped tomatoes Prep Put the olive oil, onions and garlic to a frying pan and cook on a medium heat until the onions are soft  Add the minced beef and cook until brown  Once the meat has cooked, add the courgette and peppers along with the chilli powder, mixed herbs and Worcestershire sauce Stir together whilst pouring in the chopped tomatoes, kidney beans and stock cube Simmer for 10-15 minutes If you like it a little spicier, just add more ch

A simple and healthy yet delicious brunch feast! Per portion: 1-2 slices of toast  Butter 1 avocado  Squeeze of lemon juice 1-2 eggs 2-3 cherry/small tomatoes  Handful of spinach Prep: Cut the tomatoes into halves and fry them on a medium heat  Roughly mash the avocado up in a bowl with lemon, fresh coriander, salt and pepper  Poach the two eggs by cracking the eggs into simmering water (or using an egg poacher) and cook for 3-4 minutes To serve, cover the toast in butter then top with the avocado Add the spinach, tomatoes and poached eggs Season well and serve with a good cup of tea! 

I made this dish for a friend of mine years ago, and ever since she has called it ‘Tasha’s chicken’.  Serves 2 2 chicken breasts 1 clove of garlic (crushed/chopped) 100ml white wine 1 tsp wholegrain mustard 1 onion (diced) 2 rashes of bacon (diced) ½ tsp dried thyme 100ml of cream  Knob of butter Prep  Pre-heat the oven to 180C/350F Melt the butter in a frying pan and cook the chicken breasts whole for 10 minutes until golden.  Pop the chicken in an oven proof dish. Fry the bacon, onions, garlic in the juices of the chicken until soft.  Mix the white wine, mustard, thyme and cream together and pour into the pan. Mix together and pour over the chicken.  Bake the dish for 30 minutes Serving suggestion: sweet potato and potato chips with peas (I just slice up the sweet potatoes and potatoes and put on a baking tray, cover in olive oil, salt and pepper and pop them in the oven the same time as the chicken. 

I really enjoy vegetarian meals, so here is one which is great for the winter months.  Serves 4  300ml vegetable stock  700g sweet potatoes (peeled and diced) 1 onion (thinly sliced) 1 courgette (diced) 4 plum tomatoes (chopped) 300g fresh spinach  2 garlic cloves (crushed or thinly sliced) 1 tbsp medium/hot curry powder 1 tsp chilli powder (or 1 chilli thinly sliced) Salt and pepper Prep Put the sweet potatoes, onions, courgette and vegetable stock in a saucepan. Bring to the boil, reduce the heat and cook for 4-5 minutes.  Add the spinach, garlic, chilli, curry powder and tomatoes, stir and cook on a medium heat for approximately 10 minutes until the sweet potatoes are soft. Taste before serving (if you like it spicy, add a little more chilli!).  Season well and serve with rice.

The other day I was in a bit of a predicament on what to eat, so I decided it would be good to use up the items left in my cupboards. After rooting around, I created this mixed bean stew and I loved it… so hopefully you will too! Serves 4 1 tbsp Olive oil 400g (1 tin) Mixed beans (red kidney beans, cannellini beans, butter beas and chick peas pre-cooked) 400g (1 Tin) of chopped tomatoes  1 Onion, finely chopped  2 Cloves of garlic, finely chopped 3 Sweet potatoes, diced 2 Large carrots, diced  350g Brown basmati and wild rice 2 Bay leaves 200ml Vegetable stock  1 tsp Mild chilli powder  2 tsp Mixed herbs  ¼ tsp Curry powder Salt and pepper to taste Handful of kale (optional) Fromage frais to serve (optional) Heat olive oil in a pan, add the garlic and onion until soft (3 minutes or so) Add the sweet potatoes, carrots, chopped tomatoes, kale, mixed beans and vegetable stock and stir Add in the chilli, mixed herbs, bay leaves and curry powder Simmer for 25 min

This is always a firm favourite amongst us Brits. You can easily adapt the dish using either chicken/prawns or additional vegetables as the base. 4 Chicken breasts 2 Garlic cloves, chopped finely  60g Pineapple (fresh is preferred, though you can use tinned) ½ Cucumber, diced 4 Mushrooms, sliced ½ Red and green peppers 1 Onion, cut fine  2 Spring onions, cut in 1inch lengths 1 Tomato, diced 150ml Chicken Stock  1 tbsp Vegetable/sunflower oil  For the sweet and sour sauce 4 tbsp Tomato ketchup  2 tbsp Sugar 2 tbsp White wine vinegar  2 tbsp Fish sauce  Prep Mix together the tomato ketchup, sugar, white wine vinegar and fish sauce Heat oil in a wok with the garlic, fry until fragrant  Add the chicken, fry until nearly cooked and add the pineapple and simmer for a couple of minutes Add all remaining ingredients (except tomatoes and spring onion) and add some chicken stock.  Add the sweet and sour sauce to the stir fry Add the tomatoes and spring onion With

In August I went on holiday to Thailand. Whilst I was there I took a Thai cookery course and learnt how to create one of my favourite Thai dishes - Massaman Curry. This is a dish from Southern Thailand and influenced by Indian, Malaysian and Persian cuisines. It is known for being a creamy, sweet and mildly nutty dish (though it can also be very spicy when eating it in Thailand!).  Tip: If you are on a budget or time bound, you can purchase Massaman curry paste from various supermarkets.  Massaman curry paste 1/2 tsp Roasted coriander seeds 1/2 tsp Roasted cumin seeds 1/4 tsp Ground cardamom 1/4 tsp Ground cinnamon 1/4 tsp Shrimp paste 1-2 tbsp Dried large chillies, seeds removed and soak in water then chopped 1/4 tbsp Salt 1 Slice Galangal ginger finely chopped  1-2 Lemongrass, finely chopped 1 Slice kaffir lime rind, finely chopped (if you can’t find this, use lemon rind) 1 Coriander root (or coriander stem) 1-2 Shallots, finely chopped  1-2 Cloves of garlic, finely