Lemon Broccoli Rice

This recipe is really handy if you have some leftover rice from a previous meal or if you have those stir fry rice pouches you can get from the supermarket. A brilliant way of having a good meal without it taking much time. Additionally with this recipe if you are using leftover rice you can keep it at room temperature instead of heating it up; otherwise cook until piping hot.

Serves 2

Ingredients:

• 250g cooked/ leftover rice
• 1 lemon
• Crushed black pepper
• 1 garlic clove, grated
• 1 broccoli head, cut into florets
• 1 tbsp pine nuts
• 1/2 tsp dried basil
• 2 tbsp olive oil

Method:

1. Start by toasting the pine nuts in a frying pan for a few minutes until lightly golden, then remove the nuts and place to one side.
2. In a small bowl, mix the garlic, the zest of the lemon and the juice, basil, 1 tbsp olive oil and season with pepper.
3. Place the broccoli in the pan along with the remaining olive oil. Cook for 4-5 minutes on medium- high heat, stirring occasionally. (Try to not over cook the vegetable as the added bite brings a delicious texture to this dish). Then remove the broccoli from the pan.
4. Add the rice and cook until piping hot.
5. Then put the broccoli back in the pan with the rice and drizzle over the lemon dressing, mix well and cook for 2 minutes.
6. Serve and sprinkle over the toasted pine nuts.

Enjoy ☺️

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Lentil & Kale Stew

Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️

Serves 2

Ingredients:

• 75g red split lentils
• 1 small carrot, finely chopped
• 1 celery, finely chopped
• 50g kale
• 3 garlic cloves, roughly chopped
• 3 dried bay leaves
• 1 tbsp tomato purée
• 1 ltr vegetable stock
• 1 shallot finely sliced
• 2 tbsp olive oil

Method:

1. Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
2. Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
3. Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
4. Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.

Sticky Spicy Aubergine

Aubergine has been a constant in the kitchen, even as a child I grew up eating aubergine weekly. It’s such a beautiful and delicious vegetable that should be praised and given the credit it deserves. Though it has constantly been a winner in my family recipes I wanted to mix it up with these sweet and spicy flavours that really brings out the deliciousness of the aubergine.

Ingredients:

• 1 aubergine, halved and sliced into batons
• 1 tbsp golden syrup
• 3 tbsp sesame oil
• 2 garlic cloves, grated
• 1 birdseye chilli, finely chopped
• Sesame seeds, for serving

Method:

1. In a pan, fry the aubergine in two tablespoons of sesame oil on medium heat for 8-10 minutes or until softened and browned.
2. While the aubergine is frying, take a small bowl and mix the garlic, chilli, syrup and oil together thoroughly.
3. Pour the sweet and spicy mixture over the aubergine and cook for 1-2 minutes, stirring occasionally.

Delicious as a side dish or with some slow cooked meat.

Baked Chicken Legs with Apple & Cloves

This is one of those flavour combinations that is an absolute winner. The allspice and cloves give a deep, rich and almost smokey flavour; the sweet and sharp apple gives your tastebuds something to savour. The garlic in the gravy adds that little kick at the end of each mouthful and will leave people fighting over the dinner table for the last drop. Whether served with roast potatoes, a simple salad or even with some bread to mop up the juices, this simple dinner will remain a firm favourite.

Serves 2

Ingredients:

• 2 chicken legs
• 1 granny smith apple, peeled, cored and finely sliced
• 2 small shallots, finely sliced
• 2 garlic cloves, roughly chopped
• 4 whole cloves
• 1 tbsp golden syrup
• 1/4 tsp ground allspice
• 150ml chicken stock
• 2 tbsp olive oil

Method:

1. Preheat the oven to 200°C fan.
2. In a bowl, mix the allspice, golden syrup and the olive oil together. Add the chicken legs and coat the meat in the marinade; then leave to one side.
3. In a baking tray, place on the stove and fry the garlic, shallot and cloves together until translucent.
4. Evenly distribute the apple slices, making a bed at the bottom of the baking tray.
5. Place the chicken on top of the apple and take any excess marinade from the bowl and spread over the meat.
6. Pour in the stock around the meat and place the baking tray in the oven. Leave to bake for 40-45 minutes (basting the meat every 20 minutes) or until chicken runs clean and not pink.

Enjoy 🙂