X3 chicken breasts (you could also use thighs)
X3 sausages – skin removed
X6 rashers of streaky bacon
Small onion – diced
30g Parmesan – grated
Handful of chopped fresh parsley
Pinch of dried thyme
One large lemon
Salt & Pepper
Cup of stock
Cup of double cream
Firstly prepare the chicken by creating a small pocket for the stuffing.
Combine the sausage meat, thyme, parsley, grated lemon rind, parmesan, salt and pepper.
Roll into three small balls and place inside the chicken
Now wrap the chicken keeping the stuffing inside, wrap tightly with two ratchets of bacon and place in a hot oven for 30 minutes.
Whilst the chicken is cooking melt some butter in a pan and soften the onion. Once soft, add the stock and juice from the lemon and let bubble away for approx 5 minutes.
When chicken is ready remove from the oven.
Pour cream, more parsley and some seasoning into the sauce and serve (we had steamed broccoli, chard and courgettes).
Served 3/4 people
Half leg lamb
Teaspoon of ground cumin
Teaspoon of smoked paprika
Salt and pepper
Mix the spices with the butter and then smother the lamb.
Place the lamb in a slow cooker (or casserole dish with lid). Cook slowly for at least 4 hours, basting with the butter mix regularly.
Serve with whatever you like, I served with stewed vegetables (Greek twist – see recipe)
The lamb literally falls apart.
This served three of us (with lamb – see recipes for details of lamb dish).
Two red onions
Tin of tomatoes
(You could also add some potatoes if not doing low carb)
Handful of green beans
Handful of black olives
Handful of chopped mint
Handful of goats cheese crumbled
Garlic cloves x2 crushed
Salt and pepper
Heat some olive oil in a pan and add the chopped onions and green beans and season.
Cook for 5 minutes then add the diced aubergine, diced courgette and garlic. Cook for a further 10 minutes minutes then add the tin of tomatoes, fill can with some water and add this too. Cover and simmer for 30 minutes.
After 30 minutes remove lid and let cook for a further 10 minutes. When you’re ready to serve, throw in the chopped fresh mint, cheese and olives and add another glug of oil.
This was delicious and easy to do. I made the chicken ahead of going into work and left in the fridge until I needed to cook it.
Chicken breasts x3
One red onion – diced
Two sticks of celery – diced
Asparagus I used 2 to 3 per chicken breast
10 rashers of streaky bacon – 4 rashers diced (set aside the other 6)
Chicken stock – 250ml
Small tub of creme fraiche or cream
Salt & Pepper
Cheese of your choice (a lovely soft melty cheese works really well – I used taleggio) cut three chunks – good size to fit your chicken.
Firstly dice your celery, onion and 4 rashers of bacon and place (with a glug of olive oil) in a pan until soft and bacon is slightly browned – took approx 30 minutes on medium heat.
whilst that’s cooking down prepare your chicken.
Butterfly the chicken breast out (make a small pocket) so that you can fill with cheese and top with asparagus. Then grate some Parmesan and Season chicken.
Take the remaining bacon – 2 rashers per chicken breast. Place the chicken on the bacon. Now carefully roll up as tightly as you can and secure with a skewer/cocktail sticks. Rub a little olive oil over the chicken and bacon package.
I then placed the chicken (and the cooked down bacon/celery/onion mix) in the fridge for a couple of hours until I returned from work. You don’t need to do this although I would place chicken in the fridge for an hour to ensure the cheese is nice and solid for when you cook it later.
When you’re ready to cook the chicken (this takes approx 40 minutes) place the vegetables and chicken in a pan and cook chicken until brown – turning over ensuring a nice colour all round the chicken – takes approx 10 minutes to brown the chicken.
Once browned, add stock to the mix and cover the pan, cook for a further 20-30 minutes. Once chicken is cooked stir in the creme fraiche and serve.
I served it with roasted broccoli and courgette.
X2 sea bass (Filleted)
Handful of cherry tomatoes
Chop green veg into chunks and place on a baking sheet with some olive oil, seasoning and half a lemon.
Place in a hot oven and roast for approx 45 minutes – keep an eye on it so it doesn’t burn.
Meanwhile, 10/15 minutes before serving, melt a mix of butter, olive oil in a pan and place the fish skin side down in the pan – leave untouched for 5/6 minutes. Once browned, turn over and leave again for 4/5 minutes take off the heat and leave to sit for a couple of minutes whilst you plate up the veggies (squeezing some of the lemon over the veggies).
Serve with some fresh coriander and some of the lemon/oil mix from pan
I love this recipe, you can always add some chicken if you don’t want it to be meat free. Personally I think it’s amazing on its own.
You will need (this recipe was made with three aubergines and I served an entire aubergine as a portion. You could however serve this as a side dish, just slice across (in discs) and arrange in a dish instead of lengthwise like the above.
Large red onion
4 cloves of garlic
X2 tins of tomatoes
Handful of Fresh basil
Firstly slice the aubergines lengthwise fairly thinly and place on the side – sprinkle with salt and leave for an hour.
Then rinse the aubergines and pat dry. Now dry fry the aubergines in a hot pan (no oil in the pan) until browned on both sides – set aside on kitchen towel (this will allow for any moisture to be removed).
Meanwhile. Make the sauce – easy.
Dice the onion, peel the garlic and add a splash of olive oil to a pan.
Now add some chilli flakes – personal taste. Then add the tomatoes, seasoning and a cup of water. Leave to cook down and thicken for approx 45 minutes.
Once cooked and nicely thickened take a hand blender and blend everything together, add another glug of olive oil and stir.
Now take an oven dish and begin by putting a couple of spoonfuls of sauce in the bottom. Now place the aubergine slices in the dish and cover with a layer of sauce, mozzarella, parmesan and fresh basil
Then repeat until all the slices are arranged and top the final layer with everything apart from fresh basil, as this will burn.
Place in a hot oven (180) and cook for an hour.
Serve on its own, with chicken, salad or green veggies.
Approx 750g Prawns / Clams / Mussels / Calamari (or whatever you love)
Head of broccoli
Clove of garlic- crushed
Pkt of asparagus tips
Celery stick x2
Bunch of fresh mint
Bunch of fresh parsley
Turn the broccoli and cauliflower into rice by cutting away the stalk and blitzing in a food processor for a couple of minutes. Add to a large frying pan with a splash of water and juice of one lemon, cover and cook for approx 5 minutes.
Prepare your prawns if using shell on prawns, or use already prepared uncooked prawns. Place these in a marinade of olive oil, sprig of chopped fresh rosemary, salt and saffron. Leave for at least 10 minutes.
Meanwhile, finely dice the aubergine, celery, onion and add to another pan with a splash of olive oil, a tsp of paprika and the crushed garlic. Cook for 10 minutes or until the vegetables are soft.
Now add the vegetable mix to the broccoli and cauliflower rice and stir to combine everything. Add the chopped mint and parsley. Bunch of each.
Now take your mix of shellfish (whatever you like) and place in a pan with the asparagus and cook for approx 10 minutes with a little butter and splash of water.
Once cooked, transfer the broccoli and cauliflower mix to a bowl and top with the shellfish and asparagus.
Finally, finish with a large spoonful of full fat Greek yoghurt, fresh chopped mint and a sprinkling of pomegranate seeds and serve