HERE GOES:

Anya Potato, Rosemary and Garlic Roasted Lamb Rack

Prep and cook time: 30 mins to 1 hour

Serves: 2-3

Ingredients
450g lamb rack
500g punnet Anya potatoes
15g pack rosemary, broken into sprigs
1 garlic bulb, broken into cloves, unpeeled
15ml spoon olive oil

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Seal the lamb in a pan until browned.

Place the potatoes, rosemary, garlic and olive oil in a roasting tin and top with the lamb. Cook for 45-50 minutes, then allow to stand for 10 minutes.

To serve: Slice the lamb into cutlets and serve with the potatoes.


Per serving
492 calories
31 g fat
Apple And Mint Glazed Pork

Prep and cook time: 1 to 2 hours

Serves: 4-6

Ingredients
1 boneless leg of pork, weighing about 1kg
3 x 15ml spoons mint jelly
3 x 15ml spoons Bramley apple sauce
small clove garlic, crushed
15ml spoon freshly chopped mint
salt and freshly ground black pepper
apple slices and sprigs of fresh mint to garnish

Method
Preheat the oven to 190° C, 375° F, Gas Mark 5.

Cook the pork following the instructions on the pack, allowing 35 minutes per 454g plus 35 minutes extra.

Meanwhile, melt the mint jelly and stir in the apple sauce, garlic, mint and seasoning.

About 20 minutes before the end of the cooking time, spoon half the glaze over the pork, and continue cooking, uncovered.

Transfer to a warmed serving plate. Stir any meat juices into the remaining glaze, heat through and pour over the pork just before serving.

Garnish with the apple and mint slices.

Per serving
454 calories
30 g fat

Aromatic Garlic Chicken with a Garlic and Sweet Pepper Cômpote

Prep and cook time: 1 to 2 hours
Serves: 4

Ingredients
8 chicken thighs, skinless and boneless
6 whole garlic cloves, peeled and crushed
1 large onion, peeled and thinly sliced
2 stalks lemon grass, cut into small pieces
olive oil
1 tbsp finely chopped ginger
1 tsp turmeric
1 tsp chilli powder
1 tbsp soy sauce
water
salt and freshly ground pepper
For the sweet pepper cômpote:
2 red, 2 yellow and 2 orange peppers, deseeded and cut into 1/4inch strips
olive oil
10 fat cloves garlic, peeled and chopped finely
2 tsp chilli powder
4-5 tbsp tomato purée or passatta
salt and freshly ground black pepper
To garnish:
2 tbsp garlic chives

Method
Dry off the chicken thighs with kitchen paper and season.
Peel the lemon grass, trim off the root and cut into fine slices. Heat a roomy frying pan or a wok until hot. Add the oil and the chicken and brown on all sides. Remove, drain and keep warm.
Drain off the oil, leaving about 1 tablespoon. Add the onions, garlic, ginger and lemon grass and cook for 3-4 minutes.
Add the turmeric, soy sauce, chilli powder and water. Cook gently, then add the chicken thighs and braise for approximately 20 minutes, until the chicken is tender and moist.
For the sweet pepper cômpote:
Heat a saucepan or a deepish frying pan, add the olive oil, followed by the peppers, and cook until softened. Next add the crushed or chopped garlic and the chilli powder.
Stir well and mix in the tomato purée or passatta. Turn down the heat and cook until the peppers are nice and soft, season well.
You should end up with a nice thickish mixture, but you can add extra purée if needed.

Serve the chicken with the cômpote and/or plain rice and garnish with the garlic chives sprinkled over the top.


Per serving
360 calories
15 g fat, incl. 4g saturates
6 g fibre

Stuffed Peppers with Pork

Prep and cook time: Up to 30 mins

Serves: 16

Ingredients
4 peppers, red, yellow, orange and green, deseeded and derinded
2 large eggs, beaten lightly
150ml sunflower or corn oil
some salad leaves
500g minced pork
5ml spoon each finely sliced lemon grass, basil, and kaffir lime leaves,
or finely chopped thyme, tarragon and parsley
1 red chilli, deseeded and chopped finely,
or 5ml spoon chilli powder
2 x 15ml spoons finely chopped spring onions
2 garlic cloves, chopped finely
15ml spoon fish sauce or light soy sauce
5ml spoon granulated sugar

Method
Blanch the peppers in boiling water for 1 minute, drain and refresh them in cold water. Put them in a colander, and pat dry with some kitchen paper. Keep aside.

Put all the ingredients for the filling in a glass bowl, mix them with a wooden spoon or knead them by hand until they are all well mixed. Fill the pepper segments with the filling, and chill them for 30 minutes.

Just before frying them, roll them in the beaten egg. Heat the oil, preferably in a wok or a wide non stick shallow saucepan. When the oil is hot, fry the stuffed peppers, 4 pieces at a time, stuffed side down, for 2 minutes. The turn them over and continue frying for another 2 minutes. Turn them over once more and fry for 1 more minute. Take them out with a slotted spoon and drain on a plate lined with absorbent kitchen paper.

Serve hot or cold on a plate lined with the salad leaves.



Per serving
167 calories
14 g fat
Scandinavian Meatballs

Prep and cook time: 30 mins to 1 hour

Serves: 4

Ingredients
250g minced pork
250g minced veal
grated nutmeg
salt and freshly ground black pepper
50g butter, softened
50g stale white breadcrumbs
2 x 15ml spoons oil
125g pickled sweet-sour cucumbers, sliced lengthways
1 clove garlic, crushed
50g egg noodles, broken into pieces
1 cauliflower, broken into florets
300ml chicken stock
142ml soured cream
5ml spoon chopped dill
6-8 pickled baby beets, diced
15ml spoon vinegar

Method
Put the meats in a basin and season with nutmeg, salt and pepper to taste. Add the butter and breadcrumbs and knead together, adding 1 - 2 x 5ml spoons water if necessary. Form into about 20 small balls.

Heat the oil in a large heavy-based pan, add the meatballs and fry until lightly browned, shaking the pan occasionally to prevent them sticking. Add the cucumber, garlic, noodles, cauliflower, stock, and salt and pepper to taste, bring to the boil, cover and simmer for 25 minutes.

Transfer to a warmed serving dish. Pour the soured cream into a circle on top and sprinkle with the dill. Toss the beetroot in the vinegar, drain and pile in the centre.

Serve with crispbreads and cream cheese.


Per serving
594 calories
39 g fat

Braised Beef in Guinness

Prep and cook time: 2 hours +

Serves: 6

Ingredients
1.25kg chuck steak
25g butter
2 x 15ml spoons oil
3 onions, chopped
15ml spoon brandy
600ml Guinness
1 bouquet garni
500g young carrots
250g baby turnips, halved
500g aubergines, cut into bite-sized pieces
salt and freshly ground black pepper
6 mushrooms
3 x 15ml spoons chopped basil and 1 basil sprig
finely shredded rind of ½ lemon
6 black olives

Method
Cut the steaks into 5 x 7.5cm pieces. Heat the butter and oil in a large flameproof casserole or pan, add the beef and fry until well browned.

Add the onions and cook until beginning to soften. Add the brandy and ignite. Add the Guinness, bouquet garni, carrots, turnips, augergine, and salt and pepper to taste.

Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the mushrooms for the last 30 minutes. Discard the bouquet garni.

Mix the chopped basil and lemon rind together and sprinkle over the top. Scatter over the olives and garnish with the basil sprig.

Serve with crusty bread and a spinach salad.


Per serving
482 calories
21 g fat

Glazed Marinated Chicken

Prep and cook time: 30 mins to 1 hour

Serves: 1

Ingredients
5ml spoon oil
5ml spoon medium-dry sherry
5ml spoon orange juice
5ml spoon soy sauce
5ml spoon honey
5ml spoon sesame oil
a pinch of parsley (optional)
1 boneless, skinless chicken breast

Method
Combine all the ingredients and place them in a bowl. Leave in the refrigerator to marinate for 4 hours or more.

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Place the chicken in a shallow cooking dish and baste with the marinade. Cook for 40 minutes, or until the chicken is cooked through.


Per serving
247 calories
11 g fat

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Wife and mother to two cats