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Turkey Noodle Lettuce Cups with Ginger Dipping Sauce Pad Thai Asian Shiitake Mushroom & Chicken Steam-Baked Bags Tomato Basil Tray Roast Fish Fillets with Gremolata Harissa Fish with Carrot & Mint Salad Za’Atar Pork Fillet with Jewelled Herby Pomegranate Couscous Lime & Coconut Chicken Margarita Chicken with Smoky Avocado Corn Salsa Griddled Beef & Mint Salad with Toasted Rice & Peanuts Blackened Salmon with Green Goddess Avocado Salad Butterflied Rosemary Chicken with Romesco Sauce & Simple Steamed Greens

TURKEY NOODLE LETTUCE CUPS WITH GINGER DIPPING SAUCE

I love the wonderful pure tastes and textures in this recipe. It’s a light and healthy supper that can be made in a matter of minutes.

MAKES 15 CUPS

100g rice vermicelli noodles

1 tbsp sunflower oil

500g turkey mince

3 garlic cloves, peeled and finely chopped

1 thumb-sized piece of fresh ginger, peeled and finely grated

2 tbsp dark soy sauce

2 tbsp mirin

2 tbsp honey

Good handful of mint leaves, finely chopped

Good handful of coriander leaves, finely chopped

1 head of iceberg lettuce, leaves separated

75g roasted cashew nuts, roughly chopped

FOR THE DIPPING SAUCE

1 tbsp light soy sauce

1 tbsp mirin

2 tsp sesame oil

1 small thumb-sized piece of fresh ginger, peeled and finely grated

Soak the noodles in warm water until they are tender, then drain and set aside.

Mix the ingredients for the dipping sauce together in a bowl.

Heat the oil in a wok or a large high-sided frying pan over a high heat. Stir-fry the mince, breaking it up while you work, for about 3 minutes until it begins to get colour. Add the garlic and ginger and fry for 1 minute. Then stir in the soy sauce, mirin and honey. Turn off the heat and mix through the mint and coriander, saving a little aside for garnish.

Arrange the lettuce leaves on a serving platter and add a little portion of the noodles to each cup. Divide the cooked turkey on top and then sprinkle with the nuts and remaining coriander and mint. Roll up the lettuce leaves and dunk in the dipping sauce.

PAD THAI

Rice noodles are a fantastic storecupboard ingredient and I regularly stock up at Asian markets where you can also buy jumbo-sized bottles of Asian staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, it’s a speedy dish full of deep layers of sweet and aromatic flavours.

SERVES 4

250g flat rice noodles

3 garlic cloves, peeled and roughly chopped

Good handful of coriander leaves and stalks

1 red chilli, deseeded and roughly chopped

Grated zest and juice of 2 limes

2 tbsp sunflower oil

20 raw tiger prawns, de-shelled, heads and black vein removed

6 spring onions, trimmed and finely sliced

100g bean sprouts

3 tbsp Thai fish sauce (Nam Pla)

1 tbsp light soft brown sugar

2 large eggs, beaten

Lime wedges, to garnish

Good handful of salted peanuts, roughly chopped, to garnish

Soak the noodles in warm water until soft, then drain them and set aside. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest.

Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about 1 minute until it becomes aromatic. Then add the prawns, half of the spring onions and bean sprouts and stir-fry for 2 minutes.

Add the drained noodles and mix through and then stir in the lime juice, fish sauce and brown sugar and cook for 2 minutes. Pour in the beaten eggs and mix through the noodles until just cooked.

Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, peanuts, and the remaining spring onions and bean sprouts.

ASIAN SHIITAKE MUSHROOM & CHICKEN STEAM-BAKED BAGS

There is something wonderfully wholesome about this rather special chicken supper. Served with a little steamed rice, this dinner will have you in tune with your inner zen in little or no time. Shiitake mushrooms are packed with all sorts of wonderful things and have been used in Chinese medicine for centuries – all the more reason to include them here.

SERVES 4

1 large thumb-sized piece of fresh ginger, peeled and finely grated

2 garlic cloves, peeled and finely grated

2 tbsp light soy sauce

2 tbsp mirin

2 tsp sesame oil

4 chicken breasts, sliced in half lengthways horizontally

4 large bok choy, sliced in half

150g shiitake mushrooms, sliced

½ Chinese cabbage, roughly sliced

100g sugar snap peas

6 spring onions, trimmed and finely sliced

Good handful of coriander leaves, to garnish

6 tbsp sesame seeds, toasted, to garnish

Preheat the oven to 200°C (400°F), Gas Mark 6. Line a large roasting tin with baking parchment.

In a bowl, mix together the ginger, garlic, soy sauce, mirin and sesame oil. Add the chicken and allow it to sit in the marinade while you prepare the rest of the dish.

Layer the prepared roasting tin with the bok choy, shiitake mushrooms, Chinese cabbage and sugar snap peas, making sure you leave space on each edge of the baking parchment for sealing. Place the chicken breast halves on top of the vegetables and then pour over the remaining marinade. Scatter over the spring onions.

Place another layer of baking parchment over the top. Fold all four sides in and seal with metal paper clips. Cook the whole tray in the oven on the middle shelf for 15–20 minutes until the chicken is cooked through. Serve the tray to the table garnished with a scattering of fresh coriander and some toasted sesame seeds.

TOMATO BASIL TRAY ROAST FISH FILLETS WITH GREMOLATA

Salty slices of prosciutto may not sound like the first companion of choice for meaty white fish fillets, but they add a salty bite and encourage the sweetness of the fish. I love the simplicity of a dish like this, which cooks quickly in the oven for 15 minutes and then is perked up at the end by a zingy gremolata of lemon zest, garlic and parsley.

SERVES 4

300g cherry tomatoes on the vine

Good handful of basil leaves

4 tbsp olive oil

2 tbsp balsamic vinegar

Sea salt and ground black pepper

4 large white fish fillets, such as whiting or haddock

150g thinly sliced prosciutto

1 lemon, zest grated and the fruit cut in half

2 garlic cloves, peeled and finely chopped

Good handful of flat-leaf parsley, finely chopped

Preheat the oven to 200°C (400°F), Gas Mark 6. Place the tomatoes in a large roasting tin together with most of the basil leaves. Drizzle over a little olive oil and balsamic vinegar and season with sea salt and ground black pepper. Toss together so the tomatoes are coated.

Wrap the fish fillets loosely with slices of prosciutto. Drizzle with a little olive oil and season with sea salt and ground black pepper, then lay the fillets among the tomatoes and pop in the oven for 15 minutes.

Meanwhile, prepare the gremolata by combining the lemon zest, garlic and parsley in a bowl and set aside.

When the fish is cooked, squeeze lemon juice over the roasting tin and then sprinkle each fillet with the gremolata and add a few fresh basil leaves. Serve straight away.

HARISSA FISH WITH CARROT & MINT SALAD

Proper healthy fast food for me must be packed with flavour and texture. Some rather healthy ingredients can easily be pumped up with the addition of heat and spice. Harissa is a north African spicy paste that can be made at home easily enough, but for a speedy supper, a jar from the local shops does nicely. The salad is incredibly simple to prepare, just grate the carrot and mix the dressing.

SERVES 2

2 tbsp harissa paste

2 small haddock fillets, skin removed

½ lemon

Sea salt and ground black pepper, to serve

FOR THE SALAD

1 tsp harissa paste

2 tbsp extra virgin olive oil

1 tsp balsamic vinegar

2 carrots, peeled and grated

2 spring onions, trimmed and finely sliced

Small handful of mint leaves, finely chopped

To prepare the fish, spread the harissa paste on the flesh side of the fish fillets and set aside.

For the salad, whisk together the harissa paste, olive oil and balsamic vinegar in a salad bowl and then toss in the carrots, spring onions and mint until combined.

Place a non-stick frying pan over a high heat and drizzle with a little oil if needed. Add the fish fillets, skin-side down, and fry for 2 minutes, then turn over and fry for a further 2 minutes or until cooked through. When you turn the fish, squeeze lemon juice over the top. Season the fish fillets and serve alongside the carrot salad and tuck in!

ZA’ATAR PORK FILLET WITH JEWELLED HERBY POMEGRANATE COUSCOUS

Za’atar is my latest discovery in the kitchen and I just can’t get enough of it. It’s a blend of fresh yet earthy Middle Eastern spices that can be sprinkled over meat and fish and is wonderful scattered over flatbreads drizzled with a little oil. For the couscous you can use any type you like, but if you can get your hands on Israeli couscous it’s much bigger and has a meatier bite than the regular smaller grain.

SERVES 4

2 pork fillets

2 tbsp olive oil

5 tbsp natural yoghurt, to serve

FOR THE COUSCOUS

250g Israeli couscous

1 tbsp extra virgin olive oil

2 large handfuls of mint, coriander, flat-leaf parsley and oregano leaves, roughly chopped

1 × 400g tin of chickpeas, drained and rinsed

Seeds and juice of 1 pomegranate

1 lemon, zest grated and the fruit cut in half

Sea salt and ground black pepper

FOR THE ZA’ATAR

2 tbsp sesame seeds

4 tsp cumin seeds

4 tsp ground sumac

1 tsp sea salt

Good handful of oregano leaves, chopped

Soak the couscous in twice its volume of boiling water and cover with a plate. It’s ready when it has soaked up all the water.

For the za’atar, toast the sesame and cumin seeds in a dry pan with an ovenproof handle placed over a medium-high heat for about 2 minutes until they are golden. Place the toasted seeds in a pestle and mortar with the sumac, salt and oregano and bash until you have a fine, fragrant and slightly moist powder.

Preheat the oven to 180°C (350°F), Gas Mark 4. Sprinkle the pork fillets with half the za’atar powder and press it into the flesh.

Place the frying pan back over a high heat and add a little oil. Sear the meat for a few minutes until it turns golden brown on all sides. Add a few tablespoons of water and place the pan in the oven to cook for 15 minutes until the pork is cooked through.

While the meat is in the oven, fluff up the couscous with a fork and stir in the oil, herbs, chickpeas, pomegranate juice and seeds and the lemon juice and zest. Squeeze over plenty of lemon juice and season with salt and ground black pepper to taste.

Remove the pork from the oven and slice in 1cm thick rounds. Serve on top of the couscous with a generous sprinkling of the remaining za’atar powder.

LIME & COCONUT CHICKEN

There is something altogether soothing about this recipe. The usual heat you’d expect from an Asian-inspired recipe bows out to make way for the more aromatic and fragrant coriander, lime zest and lemongrass, which is wrapped together by a creamy coconut broth. You could replace the chicken with prawns or sturdy vegetables like sweet potato.

SERVES 4

2 limes, zest grated and the fruit cut in half

Good handful of coriander leaves and stalks, roughly chopped

2 lemongrass stalks, roughly chopped

1 tbsp sunflower oil

1 × 400ml tin of light coconut milk

2 large chicken breasts, finely sliced

3 tbsp Thai fish sauce (Nam Pla)

1 tbsp light soy sauce

1 tsp sesame oil

Rice, to serve

Lime wedges, to serve

Good handful of coriander leaves, torn, to serve

1 red chilli, deseeded and finely sliced, to serve

1 spring onion, finely sliced, to serve

Blitz the lime zest, coriander stalks and lemongrass in a small hand blender until you have a smooth paste.

Heat the sunflower oil in a large wok over a high heat. Add the paste and fry for 1–2 minutes until it is aromatic. Add the coconut milk and mix through, then stir in the chicken strips and allow to cook on a gentle simmer for 10 minutes. Add the fish and soy sauces and simmer for a further 5 minutes. Squeeze over plenty of lime juice and mix through with the sesame oil.

Serve with rice, lime wedges and scatter over the coriander leaves, chilli and spring onions.

MARGARITA CHICKEN WITH SMOKY AVOCADO CORN SALSA

This recipe is all about big bold flavours and is one of my absolute favourite summer dishes. It’s perfect for the BBQ, but if the weather doesn’t hold up, a griddle pan will do just fine. This is lovely on a plate, but if you wanted, you could toast up some tortilla wraps in the pan and then serve slices of the chicken with the salsa and a generous dollop of sour cream.

SERVES 4

4 chicken breasts

3 garlic cloves, peeled and finely chopped

1 tsp ground cumin

1 tsp dried chilli flakes

1 tbsp dried oregano

1 lime, zest grated and the fruit cut in half

Sea salt and ground black pepper

1 tbsp sunflower oil

3 tbsp tequila

FOR THE SMOKY AVOCADO CORN SALSA

2 large corn on the cob

1 tbsp extra virgin olive oil, plus extra for brushing

2 large avocados, stoned and quartered

1 tbsp red wine vinegar

1 tsp smoky Tabasco sauce

1 garlic clove, peeled and finely chopped

1 small red onion, peeled and finely chopped

Good handful of coriander leaves

Lime wedges, to serve

Place the chicken on a sheet of baking parchment and spread each one with the garlic. Sprinkle over the cumin, chilli flakes, dried oregano and lime zest and season with sea salt and ground black pepper. Cover with another sheet of baking parchment and, using a rolling pin, bash the breasts until they are about 2cm thick.

Place the breasts on a plate and pour over the sunflower oil, tequila and a good squeeze of lime juice. Turn to coat and then allow to marinate while you prepare the salsa. If you have time, place the breasts in a resealable bag with the sunflower oil, tequila and lime juice and leave them to sit for an hour in the fridge.

Prepare the salsa by boiling the corn in a pan of water for 8–10 minutes until tender. Heat a large griddle pan over a high heat, brush the corn cobs with a little olive oil and place them on the griddle, turning when well charred. Then griddle the avocado quarters until you get nice char marks.

While the corn and avocado cook, combine the olive oil, vinegar, Tabasco sauce, garlic and red onion in a bowl. Using a knife, slice the cooked corn kernels off the cobs and then toss in the bowl with the onion and dressing. Add the coriander and season with sea salt and ground black pepper.

Brush the griddle pan with a little olive oil and add the chicken breasts along with the marinade. Cook for about 4 minutes on either side until the chicken is cooked through. Serve with a generous helping of the avocado and corn salsa and some lime wedges.

GRIDDLED BEEF & MINT SALAD WITH TOASTED RICE AND PEANUTS

On my first visit to Bangkok, it was a hot and sticky night when we arrived and this was the dish we tucked into after wandering the streets. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. The original dish doesn’t feature the extra leaves, but I think it makes a wonderful healthy salad.