Mediterranean Shish Sesame Skewers
Serves 4
1kg lean lamb, cubed
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp caster sugar
2 garlic cloves, crushed
2 tbsp sesame seeds
1 tsp black onion (nigella) seeds – optional
1 lemon, cut in small pieces
14 pickled green chillies
200g tub tzatziki
4 warm pita breads
Mixed salad to serve
l In a large bowl, toss together the lamb, olive oil, cumin, cinnamon, sugar, garlic, seeds and some salt and pepper. Set aside for 15 minutes.
l Thread the lamb, lemons and chillies onto 14 skewers and grill under a high heat for 5-8 minutes, turning until browned but still a little pink in the centre.
l Serve with the tzatziki, pita bread and salad.
Use left over lamb skewers to make Lamb, feta and couscous salad for next day’s meal. Place 150g couscous in a heatproof bowl. Dissolve one chicken stock cube in 200ml boiling water and pour over the couscous. Leave for a couple of minutes to absorb the stock, then stir in the lamb cubes, 75g crumbled feta, some chopped parsley and spring onion and a handful of pomegranate seeds. Stir to mix well. Serves 2.
Fragrant Chicken Curry
Serves 4
1 tbsp sunflower oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
400ml can coconut milk
600ml chicken stock
2 lemongrass stalks, thickly sliced
4 tbsp green curry paste
6 chicken breasts, cubed
1 large aubergine, cubed
250g cooked Thai jasmine rice
2 red chillies, thinly sliced
100g beansprouts
Fresh basil leaves
2 limes, quartered to serve
l Heat the oil in a pan and cook the onions and garlic until golden. Add the coconut milk, chicken stock, lemongrass and curry paste and bring to the boil, stirring, until the paste dissolves.
l Add the chicken and aubergine to the pan and simmer gently for 15 minutes, until cooked through.
l Divide the rice between bowls, spoon over the curry and pile the chillies, beansprouts and basil on top. Serve with lime wedges.
Use any leftover curry to make a crunchy rice noodle salad. Cook 300g rice noodles according to packet instructions. Stir in the leftover curry, 60g beansprouts, two grated carrots, one sliced spring onion and a handful of dry-roasted peanuts. Serves 2.
Dill-roasted Salmon Bake
Serves 4
1kg baby new potatoes
2 tbsp olive oil
1 red onion, thinly sliced into rings
6 skinless salmon fillets
Juice and grated zest of 1 orange
Handful chopped fresh dill
l Preheat the oven to 190 ?C/fan 170 ?C/gas 5. Put the potatoes in a large roasting tin with the olive oil and some sea salt. Roast for 15 minutes, then scatter over the onion and cook for a further 15 minutes.
l Turn the oven temperature to 220 ?C/fan 200 ?C/gas 7 and nestle the salmon fillets between the potatoes and onions. Drizzle over the orange juice and sprinkle with the orange zest, dill and a good grinding of black pepper.
l Roast for 10 minutes until nicely browned and cooked through. Serve one fillet per person and leave the remaining two fillets to cool.
Use fillets to make salmon p?t?. In a large bowl, beat together 125g soft cheese, 75g cream and 2-3 teaspoons horseradish sauce. Flake the salmon fillets into the mixture and stir to combine, adding a little chopped fresh dill. Chill. Spread the p?t? onto crusty bread served with green salad.
