Salade Niçoise, the taste of Mediterranean Sun

Salade Niçoise, the taste of Mediterranean Sun

INGREDIENTS (Serves 2) 2 4oz fresh tuna steaks, or 1 tin of tuna in oil, drained6 small new potatoes, boiled and cooled100g fine green beans, boiled and cooled2 boiled eggs, quartered½ jar of artichokes hearts, well drained and halved4 radishes, quartered1 small green pepper, diced12 

Penne with chicken balls

Penne with chicken balls

INGREDIENTS Meatballs1 lb minced chicken1 onion, finely chopped¼ small courgette, finely chopped¼ red pepper, finely chopped2 cloves of garlic, finely minced1 Tbsp chopped parsley3 Tbsp fresh breadcrumbs¼ tsp thyme¼ tsp ground carawaySalt and pepperOlive oil Sauce½ onion, finely chopped1 clove of garlic finely chopped1 tin 

Thai chicken broth

Thai chicken broth

INGREDIENTS  2 pints chicken stock1 tbsp Thai red curry paste1 tbsp Thai fish sauce2 tsp sugarZest and juice 2 limes100g mushrooms, sliced½  bunch spring onions, sliced, whites and greens separated200g cooked chicken, shredded¼ tin of coconut milk1 pack of noodlesFresh coriander METHOD Tip the stock 

Roasted Vegetables

Roasted Vegetables

INGREDIENTS(Serves 4) 2 white onions, cut into 1/8s1 red onion, cut into 1/8s2 carrots, ¼“ slices1 courgette, ¼“ slices1 red pepper, ¼“ slices1 yellow pepper, ¼“ slices1 green pepper, ¼“ slices4 cloves of garlic, thinly slices1 leek, ½” rounds½ fennel bulb, ¼“ slices4 tbsp olive 

Red Penang Curry

Red Penang Curry

By Angela Cheng INGREDIENTS 1 lb sweet potatoes1 small cauliflower1 tin of chick peas1 tin of coconut milkFish saucePenang curry paste Liquidise all the following ingredients 1 tablespoon peeled and chopped galangal 2 tablespoons thinly sliced lemongrass 6 kaffir lime leaves, chopped 2 tablespoons peeled 

Vegetable Curry

Vegetable Curry

INGREDIENTS 1 tbsp sesame oil1 red onion, finely chopped1 garlic clove, crushed1 thumb-sized piece ginger, peeled and finely chopped1 red chilli, finely chopped½ tsp ground turmeric1 tsp ground cumin2 sweet potatoes (about 400g/14oz), cut into even chunks250g red split lentils600ml vegetable stock80g bag of spinach4