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What you need:

4 medium smooth potatoes cut into small wedges
4 chicken breasts or 8 thighs, cut into chunks
2 tbsp Sundried tomato paste
1 tbsp olive oil
2 cloves garlic, sliced
5 whole mini peppers
10 cherry tomatoes
2tbsp fresh parsley, chopped

What you do:

Preheat oven to 200C/400F /Gas Mark 6.

Place all of the ingredients (except parsley) into a sandwich bag and shake to ensure the potatoes and chicken are evenly coated with the oil and tomato paste.

Spread the ingredients out into a single layer on one or two baking trays, depending on size, and season.

Place in oven and cook for 20-25 minutes until browned and tender.

Scatter with parsley and serve with extra seasonal salad leaves.

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What you need:

3 tbsp olive oil, divided
4 medium red beets ( beetroots), peeled, stems reserved
4 medium yellow beets, peeled, stems reserved
1 tsp salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallots
Greens from 8 beets, washed and coarsely chopped
Citronette for drizzling
4 tbsp chopped walnuts (optional)

What you do:

Preheat the oven to 220C / 425F / gas mark 7

Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 tsp ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 mins, until they are caramelized and tender.

While the beets are roasting, heat the remaining tbsp of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 mins, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 mins, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

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What you need:

2lb /900g  British pork, trimmed and cut into bite-sized pieces
1 or 2 tins  ( or jars) Spanish butterbeans
1½ oz /40 g  black olives
1½ oz /40 g  green olives
1 lb / 450 g  ripe red tomatoes
2 tbsp olive oil
2 medium onions, peeled and sliced into half-moon shapes
1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
2 cloves garlic, peeled and chopped
1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
10 fl oz  /275 ml  red wine
2 bay leaves
salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.

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What you need:

8 oz /230g  boneless, skinless  chicken breast
2 tsp extra virgin olive oil
1 oz  / 28 g chopped garlic
pinch salt
pinch black pepper

3 hearts romaine lettuce chopped

2 lemons juiced
2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced
2 vine ripe tomatoes, seeded and 1 inch diced
1 red onion, chopped
10 oz /270 g blue cheese crumbled
2 tbsp extra virgin olive oil
pinch salt
pinch black pepper

What you do:

Heat a grill pan , frying pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 mins.

In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 mins, cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.

Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tbsp extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning.

Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

New potatoes
Natural yoghurt
Fresh chives
Salt
Pepper

What you do:

Boil potatoes in salted water.

Drain potatoes and place in a bowl, and leave to cool.

Pour a little yoghurt over the cooled potatoes, so theres enough to coat them.

Chop the chives and sprinkle over the potato salad and season if desired

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What you need:

3 cloves garlic, (minced)
3 cloves garlic, (whole)
4 egg yolks
5 anchovy fillets, (minced) (optional)
6 tbsp  Parmesan cheese (grated)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
pinch salt
pinch pepper
1 tbsp extra virgin olive oil
4 cups (92g) old bread, cubed into 1 inch (2.5 cm) for croutons
1 head romaine lettuce, cut into bite size pieces

What you do:

To make the dressing:

In a food processor, blend the minced garlic, egg yolks, anchovy fillets, 3 tablespoons of the Parmesan cheese, Worcestershire sauce, Dijon mustard and lemon juice. Season to taste with salt and black pepper. Blend until smooth.
To make the garnish:

Add a small amount of oil to a large skillet and bring it to medium heat. Add sliced garlic to the hot oil. Remove garlic from pan when brown and place on a plate lined with a paper towel. Leave the oil in the pan and add the bread cubes. Brown the bread cubes, season with salt and pepper, and remove from the oil onto the plate lined with the paper towel.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

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