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  • Salmon with Breadcrumb Crust and Summer Vegetables

    Posted on

    Serves 4 




    4 salmon fillets

    2 slices of wholemeal bread

    2 tbsp of olive oil

    2 tbsp fresh herbs

    1 clove of garlic crushed

    16 new potatoes

    320g of frozen peas or any other green vegetable available



    1. Pre-heat the oven to 180C.
    2. Put the slices of bread in a blender and make breadcrumbs. Add the olive oil, herbs and garlic to the breadcrumbs and mix.
    3. Place the fish fillets on a baking tray and divide the crumb mixture between the 4 fillets of fish, pressing the mixture down onto the fish. Put into the oven and cook for 20-25 minutes.
    4. Boil the potatoes for 20 mins or until cooked.
    5. Cook the peas in boiling water or steam any other green vegetables.


    Serve the fish, vegetables, and potatoes together.

    Thai Beef Stir-fry

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    • 2 tbsp olive oil
    • 400g beef strips (you can also slice steak for this)
    • 2 carrots, cut into short thin sticks 
    • 1 orange or red pepper, cut into thin strips
    • 4cm piece fresh ginger (cut into sticks) or 2 tsp ginger powder
    • 1 red chilli, sliced thinly
    • 3 garlic cloves, crushed
    • 1 tbsp oyster sauce or soy sauce or both
    • 1 tbsp lime juice
    • 15g fresh coriander leaves
    • Wholemeal basmati rice



    • Cook the rice according to packet instructions.
    • Heat 1 tbsp oil in a wok or large frying pan. Add the beef and stir for 2 minutes. Set the beef aside.
    • Add the rest of the olive oil to the wok and then add the vegetables, chilli (to taste), ginger and garlic. Stir-fry for a further 2-3 minutes.
    • Then add the oyster or soy sauce (or a bit of both).
    • Return the beef strips and stir-fry until cooked to your liking.
    • Mix in half of the coriander and save the rest for garnish.


    Serve with the wholemeal basmati rice.

    Linguine with poached eggs and watercress and pea pesto

    Posted on

    Serves 4




    300g frozen peas

    2 garlic cloves

    85g bag watercress

    2 tbsp hazelnuts, toasted

    50g vegetarian hard cheese or Parmesan, grated, plus extra to serve

    60ml olive oil

    350g linguini pasta

    4 eggs




    1. Bring a small pan of water to a simmer and add the peas and garlic. Blanch for 3 mins, then drain.
    2. In a food processor, blitz together the peas and garlic, most of the watercress (reserving a few leaves for garnish), hazelnuts and cheese to a thick paste. Drizzle in the olive oil while continuing to pulse until the pesto is smooth and creamy. Season to taste.
    3. Meanwhile, cook the pasta according to pack instructions, then drain, reserving 1 tbsp cooking water. Allow to steam-dry for 1 min, then transfer to a large serving bowl. Cover with clingfilm.
    4. Fill a shallow pan with water to about 2-inch depth. Add a capful of vinegar and allow to simmer gently. Crack the egg into a small ramekin and pour gently into the simmering water.  Poach the eggs for approx. 5 mins over a gentle heat, then transfer to a plate with a slotted spoon. Repeat for the remaining 3 eggs.


    Toss the pesto through the spaghetti with the reserved cooking water, then divide between 4 bowls or plates. Top with a poached egg, the reserved watercress and extra grated cheese.

    Courgette and White Bean Quesadillas

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    Serves 4



    150g mature British Cheddar grated

    1 red onion, finely chopped

    20g fresh coriander

    1 red chilli finely chopped (add to taste)

    1 courgette trimmed grated

    1 x 400g can cannellini beans in water, drained and rinsed

    1 large carrot, grated

    2 tbsp olive oil

    8 wholemeal flour tortillas 

    Baby leaf rocket salad or other mixed salad leaves



    1. In a large bowl, combine the cheese, onion, most of the coriander, the chilli, courgette, cannellini beans and carrot. Set aside.
    2. Brush a large frying pan with a little oil and place over a medium heat.
    3. Press 1 tortilla into the pan, then top with the cheese and vegetable mixture.
    4. Top with another tortilla and press down.
    5. Cook for 2-3 minutes on each side (invert onto a plate to turn it over), until golden and filling is hot, and the cheese has melted. Remove from the pan.
    6. Cut the quesadillas into triangles and serve with the salad on the side.

    Grilled chicken and sweet potato salad with chive and shallot dressing

    Posted on



    Serves 4 



    4 chicken breasts

    400g sweet potato (or 2 large sweet potatoes), peeled and cut into biggish chunks

    1 tbsp olive oil

    320g of broccoli

    For the dressing

    2 shallots (or half a small red onion), finely chopped

    4 spring onions, finely sliced

    1 small bunch chives, snipped into quarters or use mini ones

    5 tbsp sherry vinegar

    2 tbsp extra-virgin olive oil

    2 tbsp honey



    1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and spread on a baking parchment-lined baking sheet. Roast for 30 – 35 mins until tender and golden. Cool at room temperature.
    2. When just about cool whisk together all the dressing ingredients and gently toss through the potato chunks – use your hands to avoid breaking them up.

    Grill the chicken and steam the broccoli.


    Serving Suggestion

    Serve this sweet potato salad with an alternative grilled meat and steamed or lightly stir-fried vegetables.

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