Sesame chicken with avocado salsa

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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Turkish Halloumi Bake

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This delicious Turkish halloumi bake is easy to make and full of flavour. It’s a classic recipe packed full of freshly cooked vegetables such as sweet potato, aubergine and red peppers. It takes hardly anything to cook and is topped with thick chunks of creamy halloumi which melts and bakes into the mix for added flavour. This bake is ideal for feeding the whole family. If there are any leftover make sure you pop them into an airtight container and leave in the fridge. Eat within 1-2 days and reheat for the best taste.

Thyme and Leek Tart

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Thyme and leek tart makes a spring main course for vegetarians, or can be made smaller to serve as a vegetarian starter. The tangy leek and fragrant thyme work really well together to make one flavoursome tart.

Thyme and Leek Tart

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 25 g butter
  • 1 tbsp vegetable boullion powder
  • 4-5 leeks sliced
  • 2 sprigs thyme leaves only
  • 320 g ready rolled puff pastry
  • 2 tbsp milk
  • 6 tbsp green olive tapenade
  • 6 eggs

Instructions
 

  • Melt the butter in a pan with the bouillion powder and 2tbsp water over a gentle heat. Add the sliced leeks, thyme leaves and season. Cover with a lid and allow to soften for 10-15 mins.
  • Heat the oven to 200C/gas mark 6. Cut out 6 x 10cm circles from the pastry, using an 8cm cutter make an indentation in each to create a border. Score the base of the pastry to prevent it rising too much, then brush the borders with a little milk. Bake for 10-12 mins, until golden and risen.
  • Turn the oven off. Push the scored centres of the pastry down and spread each with 1tbsp tapenade. Top with leek. Return to the oven to reheat just before serving.
  • Poach the eggs and place on top of the leeks to serve.

Notes

Poach the eggs ahead and pop each one into a bowl of cold water, then gently re-warm in a pan of hot water to serve.

Creamy Carrot and Parsnip Soup

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Try this delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too. This recipe takes around 40 mins to make and serves 4 people. It’s a quick recipe that is perfect for keeping you warm in the winter months. This recipe is ideal for using up leftovers from your Sunday roast dinner. If you use already cooked root veg, you don’t need to soften them. Just add with stock and simmer to make the soup. Why not serve with crusty bread, parsnips crisps or homemade croutons for an extra crunch? Parsnip and carrot soup is a real winter warmer! Any leftovers can be stored in a Tupperware in the fridge for up to 2 days.

Creamy Carrot and Parsnip Soup

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 4 tbsp butter softened
  • 1 large onion peeled and chopped
  • 450 g 15oz carrots, peeled and chopped
  • 2 large parsnips peeled and chopped
  • 1 level tbsp freshly grated root ginger
  • 1 level tsp finely grated orange rind
  • 600 ml 1 pint vegetable stock
  • 125 ml 4fl oz single cream
  • Salt and ground black pepper
  • Sprigs of fresh coriander to garnish

Instructions
 

  • Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
  • Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
  • Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.

Notes

The parsnip soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the parsnip soup and stir in the cream just before serving.
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