This leftover chicken and cauliflower curry can be made with roasted or grilled chicken. It’s very easy and not too spicy.
These oat pancakes with apple and raisins are not only lovely for breakfast, but you can snack on them during the day. For a vegan version use flax-egg.
You can combine these marinated mixed olives with sundried tomatoes in less than 10 minutes. Serve them as nibbles with a glass of vino or add them to salads;
This roast chicken with aubergine is a super easy, tasty family meal for a Sunday lunch or roast dinner. It’s a one-tray dish.
This mango muffin is dairy-free so if you want frosting, use plant-based “cream cheese” for those with dairy allergy. For the puree you can use one fresh, ripe mango or 1 tin of sliced mango, drained.
This sauteed monkfish with greens is a delicate dish, perfect for special occasions. It’s made with gremolata which makes it zingy and zesty.
This Japanese-style shiitake and green beans stir-fry goes really well with Teriyaki chicken or salmon. Serve it with noddle or rice.
This low-cal fennel and broccoli soup is perfect for those who are on a diet. It’s low-carb, vegan and healthy too, plus easy to make.
This balsamic baked chicken breast is an ideal dish for midweek suppers or lazy weekend meals. Serve it with gnocchi, pasta, mashed or boiled potatoes.
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