MAINS

This wonderful selection of main courses are great to serve with family and friends. Serve for casual get togethers or more formal dinner parties.

INGREDIENTS

1 tbsp coconut oil

4 spring onions, chopped

1 small onion, diagonally sliced

2.5cm (1”) ginger, chopped

3 garlic cloves, chopped

1 red chilli, chopped

1 green chilli, chopped

1 stalk lemongrass, chopped

1.5 tbsp curry powder

1 tsp turmeric

240ml (8fl oz) coconut milk

450g (1lb) raw king prawns

1 small red and orange sweet peppers, sliced

handful of either mange tout or green beans, chopped

2 tbsp fresh coriander, chopped

juice and rind of one lime

METHOD

1 Using a sharp knife, cut 3 deep slashes into each breast. Place the breasts in
a single layer in a nonmetallic dish.

2 Put the garlic, green chili, ginger, coriander, lime rind and juice, soy sauce, coconut sugar, and coconut milk in a mini blender or food processor and purée.

3 Spread the purée over both sides of the chicken, cover the dish with clingfilm and leave to marinate in the fridge for one hour (or longer).

4 Preheat the oven to 180C/350F/gas mark 4.

5 Remove the chicken from marinade, draining off any excess, and place in
a baking pan. Bake in the oven for 20 minutes or until evenly cooked.

6 Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes. At this stage, you can add a drop more coconut milk to thin it out if required.

7 Spoon over the chicken breasts.

THAI-SPICED CORIANDER CHICKEN

These chicken breasts are packed with powerful, zesty flavours and are best accompanied by simple plain long grain rice and a cucumber salad.

SERVES 4
MINUTES 80
DIFFICULTY 2/10

COCONUT PRAWNS

This is a prawn dish that is just bursting with ethnic Asian flavours.

SERVES 4
MINUTES 30
DIFFICULTY 2/10

INGREDIENTS

1 tbsp coconut oil

4 spring onions, chopped

1 small onion, diagonally sliced

2.5cm (1”) ginger, chopped

3 garlic cloves, chopped

1 red chilli, chopped

1 green chilli, chopped

1 stalk lemongrass, chopped

1.5 tbsp curry powder

1 tsp turmeric

240ml (8fl oz) coconut milk

450g (1lb) raw king prawns

1 small red and orange sweet peppers, sliced

handful of either mange tout or green beans, chopped

2 tbsp fresh coriander, chopped

juice and rind of one lime

METHOD

MEATBALLS

1 Heat the coconut oil on a medium heat then add the onions, ginger, garlic, chillies and lemongrass, and sauté gently for 3 minutes.

2 Add the spices and coconut milk and cook for a further 5 mins.

3 Next add the prawns, peppers and mange tout and bring to a gentle boil for 2 minutes.

4 Turn heat off and add lime and coriander. Leave for 5 minutes.

INGREDIENTS

MEATBALLS

450g (1lb) lean ground turkey (minced turkey)

1 red chilli, chopped

1 egg, beaten

1.5 slices of gluten free or wholemeal bread made into crumbs (use your hand-held blender to crumb bread)

1 onion, chopped

1 tsp thyme (dried or fresh)

2 garlic cloves, chopped

1 tsp mixed herbs (dried or fresh)

1 tbsp Worcester sauce

50g (2oz) parmesan, grated

sea salt and pepper

olive oil, to fry

SAUCE

1 tbsp olive oil

1 onion, chopped

2 sweet red peppers (long pointed variety), chopped

1 red chilli, chopped

1 garlic clove, chopped

1 x 400g tin tomatoes

300ml (10fl oz) water

METHOD

MEATBALLS

1 Mix all the ingredients together and divide into 12-16 balls.

2 Heat a tbsp of olive oil in a non-stick frying pan and cook the meatballs until brown all over. Remove from the pan and set aside resting on paper towel.

SAUCE

1 Add 1 more tbsp olive oil to same pan. Add onion, peppers, chilli and garlic. Cook for 5 minutes or until everything is soft.

2 Add tomatoes and water. Cook on medium heat for 15-20 minutes.

3 Take off heat and allow to cool slightly. Put in blender and blend until smooth.

4 Return sauce to same pan and add meatballs. Simmer for a further 30 minutes

SPICY TURKEY MEATBALLS WITH CHILLI & RED PEPPER SAUCE

Ground turkey (minced turkey) has become a firm favourite in our home. Try swapping ground beef (minced beef) for turkey – you will get a pleasant surprise and it’s an exceedingly healthy option.

SERVES 4
MINUTES 75
DIFFICULTY 4/10

SPINACH, FETA CHEESE & CHERRY TOMATO TART

A lovely colourful tart that makes an excellent light supper.

SERVES 8
MINUTES 90
DIFFICULTY 1/10

INGREDIENTS

50g (2oz) butter (grass-fed if possible)

1 large onion, chopped

1 bag pre-washed baby spinach sea salt and pepper

4 large eggs

300ml (10fl oz) double cream or crème fraîche

110g (4oz) feta cheese, crumbled

10 cherry tomatoes, halved

METHOD

1 Preheat the oven to 190C/375F/gas mark 5.

2 Melt the butter in large deep frying pan with lid. Add the chopped onion and sauté gently. Add the spinach, cover pan, and allow to sweat for 5 minutes. Season with sea salt and pepper.

3 Drain off any excess butter. Place the spinach mixture in your prepared pastry case and spread evenly over the bottom of the case.

4 In a bowl beat the eggs and double cream together, season to taste, then pour the mixture over the spinach.

5 Crumble feta cheese over top of the mixture and strategically place cherry tomatoes carefully in and around cheese.

6 Place on baking tray and bake for 35 minutes or until firm to the touch.