“Orsii” Curry
Serves 2-3

This is one of my staple dinners as it is super tasty, very filling, quick and pretty cheap to make because you can vary the ingredients you put in it.

INGREDIENTS

  • 500g of skinless chicken thighs (but you can use pork or beef or lamb too!)
  • 1 large red onion
  • 1 large or 2 medium leeks
  • 1-2 garlic cloves
  • 1 medium courgette
  • 250g fresh baby spinach
  • 5-6 button mushrooms (optional)
  • 3 tablespoons of Sainsburys Garam Masala spice
  • 250ml coconut cream
  • Salt & pepper
  • Olive oil

 

METHOD

  1. Chop up all the veg and the meat into chunks as big and thick as half your thumb.
  2. Take a big saucepan, add the meat, onion, leek, a splash of olive oil, the Garam Masala spice and salt & pepper.
  3. Fry it for about 5 minutes then add the courgette and crushed garlic cloves.
  4. When the meat looks like it is about 85% done, add the mushroom if you are using any, as well as the coconut cream.
  5. Stir well and let it cook for about 15 minutes.
  6. Taste carefully after 15 minutes and add any extra seasoning if needed plus the baby spinach.
  7. Stir until the spinach looks done (should take 1-2 minutes) and then the dish is ready to serve.

We usually have this dish with cooked brown rice, but if you add more vegetables or more meat, you could have it just on it’s own as well.

The only ingredients you really need in this dish is the meat, the onion & leek, the Garam Masala spice & the coconut cream – so feel free to experiment with different meats and green veg if you want, I usually try to go for whatever is on offer.

You can also try adding some red lentils, sweet potato or butternut squash – they are great replacements for rice!

White fish with green veg
Serves 1-2

This dish totally proves that white fish and green veg can be (and taste) very exciting!

INGREDIENTS

  • Your choice of  fillet of any white fish (I go for the one on offer)
  • ½ head of broccoli
  • ½ medium courgette
  • 100g fine beans
  • 100g mange tout
  • 3 spring onions
  • 1½ tablespoon of butter
  • Zest of a quarter of a lemon
  • Salt & Pepper

 

METHOD

  1. Start by chopping up the broccoli, the courgette and the spring onion, and whilst you’re doing that, put the kettle on so you can steam the veg in a bit.
  2. Add the butter to a large frying pan, turn on a medium/high heat then add the fish fillet to the pan.
  3. Salt & pepper the fish and add the courgettes to the pan.
  4. Put the broccoli and beans in a bambo steamer and start steaming.
  5. After about 5 minutes, turn the fish, salt & pepper the other side, add a bit of lemon zest and the majority of the spring onion.
  6. Take the steamer with the veg off the hob after about 4 minutes (lets keep those veg crunchy!), and take the fish with the spring onions out of the pan and gently wrap it in some aluminium foil.
  7. Take the steamed veg and add them to the pan that had the fish and still has the courgettes.
  8. Stir it so they get coated in all the juices and fats in the pan.
  9. Serve it all up with a slice of lemon and some chopped up chives on the side (and if you’re feeling greedy, add some extra butter)

This is for one person so just double most of the veg if you’re cooking for more people and maybe add some extra steaming time if there’s loads more veg to cook.

You could serve this with some boiled new potatoes on the side, but I personally love it without.

Chicken, feta, artichoke and puy lentil salad
Serves 1

I love this recipe because you can (in theory) use any leftover meat you have at home (and technically any canned beans that are not in tomato sauce too). Plus it’s quick and easy and very filling! And it can be served both warm and cold which means you can make it in advance.

INGREDIENTS

  • 100g of meat (I used leftover chicken)
  • 30g feta
  • 3 artichoke hearts
  • ½ can of puy lentils
  • Baby spinach
  • Rocket
  • Lettuce
  • Salt & pepper
  • Olive Oil
  • Balsamic vinegar
  • Dried tarragon (or you can use some fresh basil too)

 

METHOD

  1. Chop (or shred) up the meat, feta, artichoke hearts and lettuce.
  2. Add them all plus as much fresh baby spinach and rocket as you want into a bowl.
  3. Add the puy lentils to the bowl.
  4. Then add olive oil, salt, pepper, tarragon (or fresh basil) and balsamic vinegar (use as much or as little as you want, it’s to your own taste you should season it!) and mix it all together.
  5. Serve!

This is so easy and you can add a whole heap of other yummy things to this salad (apart from different beans).

Some things that spring to mind are avocado, olives, spring onion and cucumber (can you tell I can’t really eat red things?) – and of course tomatoes (or sun-dried tomatoes!), peppers and other red things I’m most likely allergic too.