Chicken Pho Soup

Vietnamese Pho (pronounced fur) is one of my all time favourite recipes.

 It is a bowl of ultimate goodness in my books - with a healthy broth and punchy kick!

 I love that you can wing it with the ingredients and can never get it wrong! Its my go to hangover cure, cold buster, and just so tasty every time.  To make it even healthier you can make it with courgetti (courgette noodles) instead of rice noodles (flat or vermicelli).  

Remember fresh herbs are a must, as is the fresh chilli, whether you make your own broth or use a pre made stock its always sure to be a recipe staple you will make again and again.

Serves 2

INGREDIENTS

• 4-6 chicken tenderloins
• 1- 1.5 litres of water
• 1 clove of star anise
• 1 Knox chicken stock cube
• 1 tspn ginger, chopped
• 1 tspn (or small lug) of light soya sauce (you don't want the broth turning dark brown)
• 1/2 - 1 red chilli, sliced 
• 1/2-1 tbspn fish sauce (more to taste at the end)
• 2 spring onions, sliced
• 1 handful of fresh mint and coriander
• 1 handful of fresh bean sprouts
• 1 segment of rice noodles or 1 courgette (spiralled) or both
• 1 lime, halved

METHOD

• Add the stock cube to the water and pour into a pot
• Add the star anise, 1/4 sliced spring onions, ginger, 1/2 the chilli, soya sauce, and squeeze in one half of the lime (leave this in the broth) 
• Feel free to taste the broth and add more water if it is not to your taste
• Place the chicken in the water and bring to the boil, then a simmer until the chicken is cooked through (they cook surprisingly fast - max five minutes once the water has boiled)
• Once the chicken is cooked, taste the broth again and even add some fresh herbs if you like! 
• Remove the cooked chicken and cut into small slithers (so it is easy to pick up with chopsticks)
• Add the rice noodles to the broth and cook for a further couple of minutes (if using courgetti add this last and only cook for a minute - if you over cook they will be mushy noodles!)
• Serve the broth and noodles into large bowls, top with the chicken, fresh herbs, spring onions, chilli, bean sprouts and extra lime and fish sauce to taste.

Seriously, seriously good!!!

Love Bites Pork Steaks with Lentils and Greens

This recipe is a well balanced and delicious dish, low in carbohydrates and full of flavour. The tang of the artichokes is well balanced by the saltness of the feta and acidity of the cider vinegar. Feel free to mix the green salad with pork belly or chops or mix the spinach with rocket and cress. Broccoli, beans and asparagus are also tasty alternatives or additions. 

A perfect seasonal dish that is easy and always tasty.

Serves 2

INGREDIENTS

• x2 Pork steaks
• 1 Tspn fennel seeds
• 1 garlic clove, crushed
• Salt and pepper to season
• 1/2 Cup marinated artichokes (cut into smaller wedges if necessary)
• 70g Spinach or mixture of rocket
• 80g Feta cheese
• 300g Can of cooked lentils
• 1/2 Cup garden peas
• A handful chopped parsley
• Good quality olive oil, cider vinegar and extra lemon juice salt & pepper to dress and garnish

METHOD

• Season the steaks in salt and pepper, garlic and fennel seeds, and cook 2-3 minutes each side on a medium - high heat
• Heat the lentils on the stove or microwave as per instructions on the can (feel free to also cook dried lentils)
• Boil the peas and drain
• Arrange the spinach on the bottom of the pan add the lentils, peas and artichokes
• Dress the salad a lug of olive oil, cider vinegar, lemon juice if desired and salt and pepper
• Lay the pork on top of the salad and garnish with the chopped parsley and feta

Notes: feel free to add any additional vegetables, like green beans, broccoli, or asparagus and mix up the herbs - basil, coriander or a bit of mint is a delicious and fresh addition!

Love Bites Beetroot Quinoa and Feta Salad

This dramatically coloured salad was inspired by a lunch I had in Dubai last year. It is super filling, and is the perfect accompaniment to any grilled meat especially lamb. In these photos I have added lamb steaks or grilled chicken tenderloins for some extra protien but it is perfectly delicious just on its own. It is a super easy salad - and can be made in as long as it takes to cook the quinoa. Take it to a BBQ or have it on its own as a meatfree dish. It's deliciously devouring!

Serves 2 with leftovers

INGREDIENTS

• 60g Quinoa per person plus water for cooking
• 4 Large cooked Beetroot
• 70g Rocket
• 125g Feta
• Juice of one lemon
• Cherry Tomatoes, halved
• 1 Red Onion, finely sliced
• 1/4 Cup toasted pine nuts 
• Salt and pepper to season

METHOD

• Cook the quinoa as per packet instructions (usually 60g with 180ml water per person and bring to the boil, hen simmer until cooked through and the water dissolved)
• Finely mash the beetroot or even better finely chop in a food processor
• Stir the beetroot and lemon juice through the cooked quinoa,  and season to taste
• add the cherry tomatoes and red onion, then stir through the rocket, pine nuts and crumble the feta (leave a little feta and nuts for garnish). Enjoy! 

Love Bites Prawn and Avocado Courgetti

This was one of my first courgetti recipe attempts and turned into a sure winner. It's a light take on a prawn spaghetti dish made with courgettes, dressed in lemon juice and an honestly healthy meal that is full of nutrients and flavour. A perfect dish literally made in minutes, and a great way to start the New Year by replenish some goodness back into your body. Go on #eatclean2015

Serves 2

INGREDIENTS

• oil for cooking
• x2 large courgettes
• 50g rocket
• 175g uncooked prawns
• x1 garlic clove, crushed
• 1/2 chilli, finely diced
• x1 avocado, diced
• juice of a lemon
• good quality olive oil for dressing
• salt and pepper to garnish

METHOD

• Spiralise the courgettes on a Spiraliser with the smallest circular blade, set aside
• Bring a pot of water to the boil (do not add the courgettes yet)
• Mix the lemon juice, olive oil and salt and pepper in a small dish and stir to combine, set aside
• Heat the oil in pan over a medium heat, add the garlic and chilli, stir fry until lightly cooked, add the prawns and cook for a further 2 minutes or until pink and cooked through, remove from the heat
• Place the courgettes into the boiling water and cook for 1 minute (Be careful to not overcook as it will fall apart)
• Drain immediately and pat dry with a paper towel if necessary
• Add to the pan with prawns, still through the rocket, avocado and dressing
• Season further with salt and pepper if required

(the courgetti can also be served raw if you prefer)

Love Bites Baked and Stuffed Squash

This recipe was inspired by a colleagues bolognaise-stuffed squash at work one day. This is a  healthy, meat-free meal that is super filling and packed full of goodness. Just don't get put off by the shape of the squash!

INGREDIENTS

• x1 butternut squash
• Olive oil, salt and pepper and oregano
• 100g quinoa
• 1/2 each coloured peppers (red, orange and green)
• 70g kale
• 1/2 a small red onion, diced
• 2 tbspns toasted pine nuts
• 100g feta
• small bunch of parsley for garnish
• juice of half a lemon

METHOD

1. Heat the oven to bake at 200 degrees
2. Halve the squash and scoop out the seeds with a spoon 
3. Place the squash on a baking tray, skin side down and sprinkle with olive oil, salt and pepper and the oregano
4. Bake in the oven for 40 minutes - 1 hour depending on the size of your squash
5. Slice the peppers into 1cm thickness and bake with the squash about five minutes before you remove the squash

1. While the squash is baking, cook your quinoa according to the packet instructions (alternatively you can also use pre-cooked quinoa)
2. Cook the kale for a couple of minutes with a small amount of water in a covered microwave safe dish, blanch with cold water and drain, then roughly chop
3. Slice the red onion and dice the peppers once they are removed from the oven
4. Combine the quinoa, kale, peppers, red onion, crumbled feta and toasted pine nuts with the lemon juice
5. Once the squash is cooked through (check by piercing the squash with a knife - if it goes through smoothly it is cooked) remove from the oven and spoon the quinoa mix into the hole and down the neck of the squash
6. Garnish with salt and pepper and parsley. 

Love Bites Seasonal Green Salad

This vege salad was inspired by a recipe by the vege master himself Ottolenghi. The beauty of this salad is that you can add any green vegetables into it that are in season which makes it very versatile (tendersteam broccoli, edamame beans, and courgettes are good alternatives). It is a great accompaniment to any meat especially fish (see pics below) or served as a main by itself. Each veg creates an exciting texture to the dish and the pop of colour from the chilli and black onion seeds makes this salad a sure must go to for Spring.

INGERDIENTS

Green Salad:

• 200g bunch of asparagus, sliced lengthwise or at an angle
• 200g round beans, trimmed and left whole
• 1/2 cup frozen peas, 
• 3 spring onions, thinly sliced
• 70g fresh baby spinach leaves
• 1/2 red chilli, finely diced
• 1 small bunch of fresh coriander leaves
• 2 tspn toasted sesame seeds
• 1 tspn black onion seeds (or nigella seeds)
• Salt and pepper to season

Dressing:

• Juice of one lemon
• 1/2 tsp sesame oil
• 1 tbspn good olive oil

METHOD:

• Blanch the asparagus and beans separately in boiling water (asparagus for 2-4 minutes so still al dente, and beans for approx. 5 minutes), once removed place into a bowl of ice cold water
• Add the frozen peas to the boiling water and cook for 2-3 minutes, remove and drain
• Drain the asparagus and beans and combine with the peas, spring onion, chilli, spinach and the coriander leaves
• Combine the dressing ingredients and serve over the salad
• Sprinkle the onion seeds and toasted sesame seeds on top

Love Bites Aubergine Parmigiana

This dish is an Italian favourite in Love Bites style. Very easy to assemble and looks and tastes delicious. A nice alternative to lasagne without the pasta and full of your five plus a day!  Feel free to add more layers as you wish but this recipe was just perfect for two. 

A sure winner for some warming comfort food, yum! 

INGREDIENTS

• 1 aubergine sliced widthways in about .5cm slices
• 1 courgette sliced widthways .5cm slices
• 1 300g jar of Lloyd Grossman tomato and basil sauce
• 1 ball of mozzarella 
• 100g feta 
• 1/3 cup of fresh bread crumbs
• 2 tbspns toasted pine nuts
• 1 handful of basil leaves

METHOD

• Heat the oven to 180 degrees
• Lightly fry the aubergine and courgette slices On a medium heat in a fry pan on both sides
• Remove from the heat and layer the aubergine in the bottom of a medium sized lasagne dish 
• Pour over half the tomato sauce mixture and layer over the courgette
• Tear over half the mozzarella and feta then layer with another layer of aubergine and courgette if you have some left over. Repeat with the sauce and cheese, top with the bread crumbs, half the basil leaves and pine nuts
• Cook the Parmesan in the oven for 20 minutes until the aubergine and courgettes are cooked through. You can test this by pricking a knife through the centre of the dish. 
• Remove from the beat sprinkle with the remainder pf basil leaves and serve with a side salad.

Love Bites Chicken Pesto Courgetti

Spiralising is the most recent foodie fad that has taken over Love Bites Kitchen. I am truly obsessed with it! The art of spiralising is basically to cut/slice/dice vegetables into circular shapes, the most popular being noodles, and the most common vegetable being courgettes - and then more commonly referred to 'courgetti'. To elaborate more on the utensil and more recipes, Food for Thought will follow with a dedicated post in the next few weeks, but for now this tasty dish was my third spiralling attempt and I really nailed it! So here you have it -  the first of many Love Bites Courgetti recipes:

INGREDIENTS

• 2-3 Courgettes
• x2 Chicken escalopes
• 1 Cup cherry tomatoes, halved
• 1 Handful of thin asparagus stalks, cut into thirds
• 2/3 Punnet of store brought pesto (or your own if you have time)
• A handful of rocket per person
• Salt and pepper to garnish

METHOD

• Bring a pot of water to the boil
• Place the courgettes into the middle of the sprialiser and continue to turn the machine creating courgetti - see images below, continue to do this to all courgettes

• Rub 1tbspn of pesto into the chicken
• Fry the chicken for 2-3 minutes each side until cooked through, after a minute add the asparagus and tomatoes, once the chicken is cooked, set aside and turn off the heat on the vegetables
• Place the courgettes into the boiling water and cook for 1-1.5 minutes (Be careful to not overcook as it will fall apart)
• Drain well and stir through the rest of the pesto and the rocket
• Slice the chicken into 1cm sized slices
• Gently stir through the chicken, asparagus and tomatoes into the courgette
• Garnish with salt and pepper and grated parmesan

Love Bites Sausage and Lentil Stew

This recipe was inspired by one I saw in the delicious. Magazine over the Winter/Autumn months. I incorporated the recipe to what I had in the fridge and pantry and it still came out a winner. It's the perfect comfort food for a Winter's evening or some good healthy stew for anytime of the year. Mix in any sausages you like (just adjust the cooking time) and would also be as delicious with some fresh spinach leaves whipped through the lentil mixture. Enjoy!

INGREDIENTS

1 packet of sausages of your choice (I used x8 chipolatas)
1 cup puy lentils (or 1 packet of pre cooked lentils)
Olive oil for cooking
1 medium white onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely chopped
1 celery stick, finely sliced
2 rashes of bacon, finely chopped
2 heaped tspns smoked paprika
1 400g can chopped tomatoes
1/2 cup white wine (more to taste if necessary)
1 1/2 cups chicken stock (use a oxo cube and boiling water)
Chopped parsley and salt and pepper to garnish

METHOD

• Heat the oven to 180 degrees and cook the sausages on fan grill for approx 20-25 minutes (pending how big they are)
• Cook the lentils as per packet instructions (or bring to the boil in a pan of water for 20 minutes until al dente) Drain and set aside
• Heat a lug of oil in a pan on a medium heat
• Add the onion, garlic, and fry for a minute
• Add the carrots and celery and cook until soft
• Add the bacon and fry for a further 5 minutes
• Stir through the paprika for one more minute then add the canned tomatoes and wine to the mixture until the sauce has thickened and reduced
• Add the drained lentils into the sauce and stir through
• Serve with the sausages over the stew and garnish with salt and pepper, and plenty of chopped parsley.

Variation: you can add 1/2 cup of peas to the mixture for a colourful and tasty alternative.

Love Bites Healthy Vege Nachos

We were after a quick healthy fast-food style dinner one Sunday evening and this is what I whipped up. A meat-free, vege-inspired healthy version of nachos - one of our fave dishes. This version is much lighter, healthier, and with the same fullness of flavour and spice of regular nachos. You can even make it dairy-free without adding Greek yoghurt or sour cream. 

This dish is just as tasty and a lot better on the waistline! 

Serves 2

INGREDIENTS
3/4 packed of corn chips (I used Dorritos Original)
x1 400g can of mixed beans (cannelini, kidney, chickpea etc)
x1 300g jar of hot salsa (I used Dorritos Hot Salsa)
x1 small red chilli, finely chopped
1/2 195g can of sweet corn (drained)
x1 small finely diced red onion
1/2 diced avocado (can use more if desired)
x1 cup quartered cherry tomatoes (or finely diced 2 large tomatoes)
x1 handful of fresh coriander roughly chopped
x1 clove of garlic, crushed
juice of half a lemon
natural Greek yoghurt or sour cream if desired


METHOD

• Heat the oven to 200˚ on fan bake
• Spread the corn chips evenly on a large rectangular baking dish
• Empty the contents of the can of beans into a medium sized sauce pan and stir over a low-medium heat for 2-4 minutes (do not over cook)
• Drain the corn and put into a mixing bowl, add the chopped tomatoes, onion, garlic, avocado, half of the chilli, half the coriander and lemon juice - mix to combine and set aside
• Drain and rinse the beans and put back into the pan, add the jar of salsa and rest of the chilli, stir and heat through for a further 2-3 minutes
• Remove the bean salsa mix from the heat and pour over the corn chips
• Place in the oven for 5 minutes until corn chips are heated through
• Spoon over the fresh corn salsa, (top with Greek yoghurt or soured cream if desired) and sprinkle over the remainder of the coriander and dig in!

Love Bites 'The Med' Lamb Salad

I love throwing things together, and this recipe is no different. Inspired by a Greek salad on a cold and wet winter's London night, the mix of hot pan-fried zucchinis and lamb with the fresh Greek salad really create a warming embrace of each other. 

The result: a quick, attractive, no carb, hot lamb salad of goodness. 

Serves 2-3

INGREDIENTS:

x2 Lamb rumps (fat removed)

x1 Pinch of cumin

1/4 Tspn dried rosemary leaves 

x2 Shakes of Garlic Italian spice mix (I use Schwartz)
Olive oil for frying

x1 Clove of garlic sliced and crushed with a pinch of sea salt

x1 Zucchini sliced 0.5cm thick

x1/2 Red onion thinly sliced

x1 Cup cherry tomatoes halved

x2 Thickly sliced jarred peppers 

125g Feta cheese, cubed

1/3 Cup whole Kalamata olives

100g Rocket

METHOD

1. In a bowl marinate the lamb rumps in cumin, rosemary, and spice mix and set aside
2. Slice the salad vegetables
3. Heat the oil in a fry pan on a low to medium heat
4. Add the garlic and zucchini's and fry for 2 minutes on each side (till slightly browned but not mushy) set aside
5. Turn the heat up to medium on the pan and add the lamb
6. Fry for approximately 3 minutes on each side till nicely seared (time pending on how you like your meat cooked)
7. Arrange the rocket, onion, tomatoes, zucchini, olives and peppers in a large bowl
8. Remove from the pan when cooked to your liking and slice
9. Add to the salad and sprinkle with the cubed feta
10. Enjoy with lemon juice for a healthy dressing or balsamic vinegar 

Love Bites Grilled Salmon & Garden Vege Medley

This dish is a true Love Bites recipe; one dish, super fast, healthy and adaptable to how you want it. You can use a range of green veges or what ever is in season, throw it in the oven and voila! A healthy, low carb, meat and veg option that's a sure winner.

Serves 2

INGREDIENTS:

x2 Salmon fillets
x1 Juice of a lemon
x1 Bunch of fresh asparagus
x1 Head of broccoli cut into individual trees
x1 Bunch of fresh round beans
1/2 Cup kalamata olives (de-pipped)
x1 Sprinkle of chilli flakes
x3 Bunches of cherry tomatoes still on the vine

METHOD:

• Blanch the green vegetables by boiling a pot full of water, dropping the veges into the pan for a minute then removing and immediately plunging into cold water. This enables the veg to hold the nutrients and colour whilst cooking
• Spread the veges on the bottom of a baking tray
• Squeeze half of the lemon over the veg
• Add the salmon fillets and bunches of cherry tomatoes on top of the veg
• Sprinkle over the chilli flakes and the other half lemon
• Place both lemon husks into the dish and cook for 20 minutes at 200 degrees
• Use the sauce at the bottom of the pan to sprinkle over the salmon when serving (or alternatively see variations below)

Variations: Make a salsa verde as different sauce, alternatively serve with brown rice or boiled potatoes for some more substantial meal.

Love Bites Zesty Zuchinni Penne

This recipe was inspired by a pasta dish I had at Carluccio's an Italian chain restaurant here in the UK. The dish was so simple but tasted so fabulous that I had to attempt to re-create it Love Bites style. 

Super quick for a lunch dish or light dinner but a sure winner every time. 

Serves 2

INGREDIENTS:

Enough fresh or dried penne pasta for two people (whole wheat is good
1 grated zucchini
1 small fresh chilli deseeded and finely chopped
Zest and juice of one lemon
2 cloves garlic crushed
Fresh spinach leaves 
Parmesan and good quality olive oil to garnish

METHOD:

• Cook the penne as per packet instructions 
• Heat a lug of frying oil in a pan over a low to medium heat 
• Sauté the garlic and chilli and add grated zucchini cook for a further few minutes
• Once pasta is cooked drain then add the zucchini mixture to the pasta (Tip: hold on to a bit of the pasta water to nourish the pasta sauce) 
• Add in lemon juice, zest and spinach and stir to combine
• Serve into dishes and sprinkle over the parmesan and garnish with an extra lug of the good quality oil

Love Bites Chicken Laksa

This is a recipe I literally just whipped up last week. I was craving a warm soupy spicy concoction as I had been feeling a bit under the weather with a cold... The ingredients might not be exact as I was free pouring and guestimating but it turned out THAT good so I had to share it with you! Pretty easy and tasty ticking all the Love Bites boxes. Bear in mind that my taste buds were slightly non existent when I made this so the amount of chilli is to your own preference!

Serves 2

INGREDIENTS:

• x5 Chicken tenderloins
• x2 Tbspns Thai Green Curry Paste
• x1 Tbspn sliced ginger
• x3 Spring onions thinly sliced
• x1 Thinly sliced yellow chilli
• 1/2 can coconut milk
• 700ml boiling water
• x1 Knoll Chicken stock pot
• x1 Cup frozen peas
• x1 Cup tendersteam brocolini broken into smaller heads and stalk chunks
• 1/2 Thinly slicked red pepper
• x1 Tbspn Fish sauce (or to your liking)
• x1 Lug soya sauce
• x1 Lug sweet Thai chilli sauce
• x1 Packet vermicelli rice noodles (small packet 300g)
• Fresh coriander
• Fresh lime juice

METHOD:

Broth

1. Combine the boiling water and stock pot
2. Add the brocolini, peas and half the chilli
3. Add a lug of soya sauce, sweet Thai chilli sauce and fish sauce
4. Add the noodle cake
5. Leave to simmer gently

Curry

1. Over a low heat a small amount of oil in a frying pan
2. Add the curry paste and stir for a minute
3. Add the chicken and mix so it is covered in the paste
4. Add the ginger, spring onions and the rest of the chilli
5. Continue to turn the chicken as necessary until cooked (be careful not to fry the chicken - you do not want it to be brown on the outside)
6. Once the chicken is sealed add the coconut milk and red pepper
7. Stir and cook for another couple of minutes

Combine

1. Once the chicken is cooked through remove the chicken from the pan and slice into 0.5cm pieces
2. Add the coconut mixture to the broth and stir through
3. Serve into bowls with the slicked chicken on top
4. Garnish with fresh coriander and lime

Love Bites Spicy Meatballs

This recipe was derived from a magazine article I read but after completing the recipe completely I felt both the meatballs and sauce had too much spice. So after some careful adaption I came up with the recipe below with a rich tomato sauce that emphasises the spicy flavour of the meatballs and compliments the dish to perfection. Its great with toasted bread or just served on a bed of rocket or for those die hard meatball fans you can for sure match this with spaghetti! Another good thing about this recipe is that you can make the meatballs in advance and refrigerate them until you are ready to cook them, making them even more tasty the next day.

NB: Spicy meaning not hot but full of delicious spices for a powerful meatball mouthful.

Serves 2-3 approx.

Meatballs Ingredients:
• 500g lean steak mince
• 1tspn each garam masala, ground cumin, ground turmeric and ground coriander
• 1 large finely diced white onion
• 1 tbspn each chopped fresh basil and coriander
• 1 egg
• Sea salt and ground black pepper to season 
• Olive oil for frying

Cheats Tomato Sauce Ingredients:
• 350g jar of Lloyd Grossman Tomato and Basil sauce
• 1 can chopped cherry tomatoes (or normal chopped tomatoes)
• 2 cloves crushed garlic
• 1/2-1tspn chilli powder (to your liking)
• 1/2 a small handful of chopped fresh coriander and basil (keeping some extra for garnish)
• salt and pepper to taste

• Rocket and ciabatta or garlic bread to serve.

Method:
• For the meatballs, combine all the ingredients (except the oil) in a bowl and mix together with your hands to create a smoother mixture
• Create 15-20 small sized balls by rolling a handful around in your hands (set aside on a plate)
• Heat the oil in a frying pan over a low to medium heat, fry the meatballs in small amounts until browned all over, being careful not to overcrowd them. (Try not to turn them too much as this may cause them to crumble)
• Once the meatballs are all cooked add the Lloyd Grossman Tomato and Basil sauce to the pan 
• Add the chopped tomatoes, garlic and chilli and stir to combine
• Add the chopped basil and coriander and stir through, simmer for 5-10 minutes on a low- medium heat 
• Remove from the heat and serve on a bed meatballs on a bed of rocket
• Garnish with freshly chopped coriander and basil and salt and pepper
• Serve with sliced toasted ciabatta or garlic bread (and a large glass of red!)

Love Bites Tangy Prawn Salad

In the midst of unpacking our new home a couple of weeks ago I needed a quick tasty meal for one. M and S ready cooked prawns are usually my 'go-to' for when cooking for one so I grabbed some of these en route home and threw this salad together with the leftover food in the fridge. It worked a great and was efficient and delicious - a true Love Bites recipe to a T. I hope you enjoy it as much as I did!

Serves One

INGREDIENTS

• 2 handfuls of rocket

• 1 handful of cherry tomatoes, halved

• 1/2 small red onion, quartered and sliced 

• 1/2 an avocado, sliced into bite sized pieces

• 1 packed of M and S chilli and coriander precooked prawns (180g)

• fresh basil to garnish

For the Dressing

• 1 tbspn Sweet Thai Chilli sauce

• 1/2 the juice of a lime

• a very small lug of fish sauce

METHOD

• Arrange all salad ingredients in a bowl

• Mix together all dressing ingredients (season to taste)

• Top the salad with the prawns and throw over the dressing

• Garnish with the fresh basil 

Voila! Enjoy!

Herby Lamb Greek Salad

This is a fast and efficient recipe that's is a taste sensation. It's a great variation of a traditional Greek salad and perfect to use up leftovers in the fridge. It's a sure winner for all!

INGREDIENTS

• 2 lamp steaks

• tbspn chopped herbs (any of these will do: mint, basil, coriander, oregano)

• salt and pepper to season

• 1 crushed garlic clove 

Salad Ingredients

• 2 pickled peppers, sliced 1cm wide lengthways 

• 1 small red onion, quartered and sliced

• 10 cherry tomatoes, halved

• half a block of feta chunks

• mint and basil and balsamic vinegar to garnish

METHOD

• smother the lamb in the chopped herbs, garlic and salt and pepper

• prepare salad ingredients and combine on a plate (per person)

• fry lamb steaks on a medium - high heat until seared on the outside and cooked to your liking on the inside (remember the meat will still cook for a minute or two once removed from the pan)

• slice the steaks diagonally and layer onto each salad portion

• garnish with the fresh herbs and some balsamic vinegar

In this image of this salad I used up some brocolini that was in the fridge. Just lightly cooked in the microwave. Great to add another veg for your five a day but not necessary. 

Thai Green Prawn and Aubergine Curry

 This recipe is a delight every time I cook it. The biggest surprise was the eggplant, I have never used it in a curry before now and it really makes this recipe something special. Even if your not an eggplant fan this recipe has the opportunity to appeal to everyone. It's simple, quick for an after work meal and perfect for anytime of the year (bearing in mind eggplant's need to be in season usually July - October). Brown rice makes this dish even healthier and pompadoms are a really nice accompaniment. I hope you enjoy this little gem as much as I do!

 

 

INGREDIENTS:

1 tbsp. olive oil for frying

1 eggplant / aubergine, cut into small chunks

1 piece of ginger, size of your thumb-nail, finely chopped (optional)

1tsp of lemongrass (optional)

1/4 jar of Thai Green Curry paste (or as per jar instructions)

400ml can light coconut milk

250g packet of cooked prawns (I use Marks and Spencers)

1 lime, finely grated zest and juice

100g baby spinach

1 tbsp Thai fish sauce

1 small bunch fresh coriander, chopped, plus extra to garnish

brown or jasmine rice to serve (usually 70g pp)

METHOD:

1. Cook rice as per packet instructions
2. Heat oil in a wok or large frying pan over a medium heat, add the chopped aubergines and fry until slightly golden all over. Add chopped fresh ginger and lemongrass with the green curry paste and fry for 1 minute until fragrant
3. Add the coconut milk, bring to the boil, then lower to a simmer
4. Add the prawns and lime zest and cook for 3-4 minutes until the prawns are heated through
5. Add the fresh spinach, fish sauce, lime juice and coriander and serve with steamed rice and pompadoms.

Asparagus, Tomato and Mozzarella Salad

This is a quick-fire, super scrumptious salad which is easy to make and brightens up any Winters day or Summer BBQ dinner. Get creating!

INGREDIENTS
a handful of baby asparagus per person
1/3 packet of cherry tomatoes
1 spring onion finely chopped
1 clove of garlic finely chopped
1 lug of good quality olive oil
juice of half a lemon
1/3 ripped fresh mozzarella
small handful of basil leaves
seasoning to taste

METHOD
Blanch the asparagus in boiling salted water whilst you prepare the tomato topping
roughly dice the cherry tomatoes and place in a bowl with the lemon, oil, garlic and onion and salt and pepper
drain the asparagus and arrange on a platter, top with tomato mixture
garnish with mozzarella and basil

Ta-daaah! A taste sensation!

Variations: use blue cheese instead of mozzarella for a stronger flavour or top with Kalamata olives

LoveBites Delish Fish and Lentil Ensomble

This recipe was derived from a recent meal a friend of mine had at a local gastro pub in Hampshire...

INGREDIENTS
serves two

• 2 cod fillets (or firm white fish fillets)
• 2 tspns tomato paste or sundried tomato paste (1 tspn per fillet)
• 2 chorizo sausages, sliced
• 10 mixed coloured cherry tomatoes, halved and quartered randomly
• 80g fresh baby spinach
• handful of chopped parsley
• 3/4 cup of puy or green lentils
• Lemon juice and garlic butter to garnish
• Garlic butter - 1 clove pured garlic, 2 tbspns butter, melt in microwave for 20 - 30 seconds

METHOD

1. Cook lentils as per packet instructions
2. Paint fish with tomato paste and place on a baking tray covered in foil,
3. Loosely cover fish with the foil and bake in oven with tomatoes for 10-15 minutes
4. Fry the sliced chorizo sausages in a fry pan until cooked through
5. Blanch fresh spinach in boiling water then drain and cool under fresh water immediately
6. Make garlic butter
7. Serve spinach on top of lentils, followed by fish, topped with tomatoes, parsley and sprinkle the chorizo around the outside
8. Garnish with garlic butter and lemon juice

NB: I use Marks and Spencers sunblushed tomato cod fillets which saves you covering the fish yourself. You can also make this healthier without the chorizo and a different alternative is to not cook the tomatoes but have them fresh on top as a Summer time option (see below). Enjoy!