Chicken curry

enough for: 2
takes: 15 minutes
4 tablespoons massaman curry paste
4 tablespoons peanut butter
1 can coconut milk
450g (1lb) chicken thigh fillets, chopped
1 bag baby spinach

Fish sauce

Coriander

1. Place curry paste, peanut butter, coconut milk and chicken in a medium saucepan.

2. Bring to a simmer and cook gently for 5 minutes or until the chicken is just cooked through. If you’re not sure, cut into a piece of chicken to make sure there are no pink bits.

3. Stir in the baby spinach to wilt with the sauce. Taste. Season with salt if needed. Serve in bowls.

Chorizo & spinach

enough for: 2
takes: 15 minutes
2-4 chorizo, sliced
1 packet frozen spinach (250g / 9oz), defrosted
2 tablespoons lemon juice
handful pine nuts (optional)

1. Heat a large frying pan on a medium high heat. Add a little oil and cook chorizo for about 3-4 minutes on each side or until well browned and cooked through.

2. Push chorizo to the side of the pan and add the spinach. Cook for a few more minutes or until the spinach is just hot.

3. Remove from the heat and stir in lemon juice. Taste and season with salt and more lemon as needed.

4. To serve divide between two plates and top with pine nuts (if using).

Lentil risotto

enough for: 2
takes: 30 minutes

brown onion

2 cloves garlic
300g red lentils
3 cups chicken or veg stock

2 handfuls semi dried tomatoes
large handful grated parmesan
handful basil leaves (optional) to serve

1. Preheat your oven to 220C (450F).

2. Soften onion & garlic. Place lentils, stock and tomatoes in an oven proof dish. Drizzle with olive oil, season with salt. Cover and bake for 25 minutes or until lentils are tender and the stock had been absorbed.

3. Stir in parmesan and serve with basil leaves (if using) on top.

Cabbage soup

enough for: 2
takes: 30 minutes
6 slices bacon, chopped
1 onion, peeled & diced
1/2 small cabbage
3 cups chicken stock
2-3 tablespoons sherry or wine vinegar
shaved parmesan cheese, to serve

1. Heat a large saucepan on a medium high heat. Add a little oil and your bacon and cook, uncovered, stirring every now and then for 5 minutes or until the bacon is crispy.

2. Remove bacon from the pan, leaving behind the oil. 

3. Pop your onion in the pan (add more oil if you think it needs it). Cover and cook, stirring periodically until the onion is soft and golden. About 10 minutes.

4. While the onion is cooking finely slice your cabbage. Then add to the pot when your onion is soft.

5. Add stock and bring to a simmer. Cook, uncovered until the cabbage is no longer crunchy – around 15 minutes.

6. Remove from the heat. Add 2 tablespoons vinegar. Taste and season with extra vinegar, salt and pepper as needed. Remember you’re going to serve with salty bacon and cheese.

7. Divide soup between two bowls. Top with parmesan and bacon.