Tomato, lentil & lime soup

Ingredients

• 1 onion , roughly chopped
• 1 large carrot , peeled and grated
• olive oil
• a pinch chilli flakes (optional)
• 1 tsp cumin seeds
• 3 tbsp Puy or red lentils
• 1 x 400g tin chopped tomatoes
• 300ml vegetable stock
• 1 lime , juiced and zested
• crusty bread , to serve 

1. Cook the onion and carrot in a little oil until softened then add the chilli flakes (if using) and cumin. Cook for a minute then tip in the lentils, tomato and stock. Simmer for 15-20 minutes until the lentils are soft. Blitz briefly with a stick blender so you have a semi-smooth texture then stir in the lime juice and zest.

Asian sweetcorn soup

Ingredients

• 1 tbsp Thai red curry paste
• 400ml tin coconut milk
• 200g sweetcorn , sliced off the cob
• 16 cherry tomatoes , halved
• 200g raw peeled prawns , from a sustainable source
• 500ml chicken or veg stock
• a small bunch coriander , roughly chopped 

1. Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
2. Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute. Add the stock and stir well then stir in the coriander.

Thai chicken and sweet potato soup

Ingredients

• 1 tsp olive or rapeseed oil
• 2 garlic cloves , chopped
• 1 red chilli , deseeded and chopped
• 2cm chunk root ginger , chopped
• 1 stalk lemongrass , bashed
• 1 x 25g pack coriander , leaves and stalks chopped separately
• 2 tbsp red Thai curry paste
• 750ml chicken stock (made with 2 stock cubes)
• 1 small can (160ml) coconut cream
• 500g sweet potatoes , peeled and roughly chopped
• 2 skinless chicken breasts , sliced
• 1 lime , juice only
• 1 tsp sugar
• ½ tsp fish sauce
• crusty bread , to serve (optional) 

1. Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
2. Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
3. Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Seared Sugar Snap Peas

Ingredients

• 2 tbsp olive oil
• 1 pound sugar snap peas, strings removed
• 3-4 scallions or green onions, sliced on the diagonal
• Salt
• A pinch of sugar
• Zest of a lemon
• 3 Tbsp chopped fresh mint
• Black pepper to taste
• Lemon juice to taste

Method

1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.
2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.
3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.
Yield: Serves 4-6.

Tropical Fruit Salad

Serves: 4
Preparation: 15 minutes

Ingredients:
1 Cup papaya
2 Large pomegranates
250g Blueberries
2 Large mangoes
1 Orange

• Peel pomegranate and put all the seeds into a large bowl.
• Peel papaya and mangoes.  Chop into bite size chunks and add to the bowl.
• Add blueberries and half of orange chunks.
• Use remaining orange for juice and drizzle over fruit salad.
  

Appetizing to the eye as well as to your taste buds.  So sweet it does not require sugar.

Strawberry and Apricot Salad

Serves 4
Time: about 10 minutes plus 1 hour chilling in the fridge
Cost: about 50-60p each

250g fresh strawberries with the stalks removed
1 tsp caster sugar
1 x 400g apricot halves in fruit juice (not syrup)
1 orange
4-6 fresh mint leaves (optional but good)

Slice the strawberries into a glass bowl and sprinkle over the sugar, stir and leave for 5 minutes. Drain the apricots, reserving the juice for another use (like a smoothie). Halve the apricot halves and add them to the bowl. Squeeze the orange juice and strain over the fruit and gently mix together. Chill for an hour if possible.Tear or shred the mint leaves and scatter them over the salad. Serve on its own or with pouring cream

Mango Madness Salad

Ingredients:

5 mango, peeled and diced 6 fresh strawberries, sliced 1/2 cup blackberries

1/4 cup chopped cilantro 1/2 lime, juiced

Directions: 1. Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.

Magic Sauce

1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.

Prep time: 5 min - Cook time: 5 min

Linguine with Garlicky Bread Crumbs

Ingredients

• 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
• 2 tablespoons olive oil, divided
• 6 garlic cloves, minced
• 8 ounces uncooked linguine

• 1/4 cup chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 

Preparation

Preheat oven to 250°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.