Asian pork & broccoli

enough for: 2
takes: 15 minutes
2 smallish heads broccoli, chopped
450g (1lb) pork and fennel sausages, skins removed, meat crumbled
1-4 small red chillies, chopped
4 tablespoons hoisin sauce
handful cashews (optional)

1. Preheat a wok or frying pan on a medium high heat. Add broccoli and stir fry until the broccoli is bright green and no longer crunchy. About 5 minutes.

2. Place cooked broccoli in a clean bowl then add a little more oil. Stir fry the sausages until browned and cooked through.

3. Add chilli and return broccoli to the pan. Add hoisin sauce and stir fry another minute or until everything is hot.

4. Taste and season with more hoisin sauce. Serve in bowls with cashews on top (if using).

Coriander split peas with chicken

enough for: 2
takes: 40 minutes
250g dried split peas
450g chicken thigh fillets, sliced
1/2 teaspoon turmeric
1 can tomatoes (400g )
1 bunch coriander

Dollop sour cream

1. Bring a medium pot of water to the boil. Add split peas and simmer for 30 minutes or until tender. Drain.

2. Meanwhile heat another medium pan on a medium high heat. Add a little oil and cook chicken, stirring every few minutes until the chicken is browned.

3. Add the turmeric (if using) and tomatoes and bring to a simmer.

4. Add the drained split peas to the tomato mixture and bring back to a simmer. Taste and season with salt and pepper.

5. Whizz one bunch of coriander with 4 tablespoons extra virgin olive oil to make a coriander oil.

6. Serve split peas with the remaining whole coriander leaves, sour cream and the coriander oil drizzled over.

Baked tahini yoghurt

Oven at 180C

Combine

2 cups thick Greek yoghurt
1 tin sweetened condensed milk
1/2 tsp vanilla paste
2 tsp tahini

Pour into baking dish. Drop temp to 160C & bake 30 minutes. Cool, refrigerate & serve with toasted almonds.

(Could be good with grilled apricots!)

Cheese & onion chickpeas

enough for 2-3
takes 30 minutes
2 onions, peeled & sliced
4 tablespoons cream
2 handfuls grated melting cheese
2 cans chickpeas (14oz/400g each), drained
1 bag salad leaves

1. Preheat oven to 180C.

2. Heat a little olive oil in a medium saucepan and cook onion on a medium heat until the onion is soft. About 10 minutes.

3. Remove from heat stir in the cream, half the cheese and the chickpeas. Divide between two 2 cup oven proof dishes.

4. Sprinkle over remaining cheese and bake for 15-20 minutes or until golden brown.

5. Serve hot chickpeas with salad on the side.