One Pot Garlic & Lime Chicken

Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.

Serves 2


  • 2 chicken breast, cut into chunks
  • Zest of 1 lime plus juice when serving
  • 120g basmati rice, rinsed
  • 300ml chicken stock
  • 1 dsp white wine
  • 1 garlic bulb, whole cloves removed from shells
  • 2 tbsp olive oil


  1. Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
  2. Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
  3. Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.

Best served hot


Coconut Salmon

A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.

Serves 2


  • 2 skinless salmon fillets
  • 1 shallot finley chopped
  • 3 garlic cloves chopped
  • 1 inch piece of ginger, peeled and grated
  • 1/2 tsp dried coriander
  • 2 cup mushrooms, sliced
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 2 fresh tomatoes, peeled
  • 1tbsp fish sauce
  • 1 lime
  • 1 red chilli, deseeded and chopped (add more if you’d prefer more spice)


  1. In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
  2. Remove the salmon from the pan.
  3. Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
  4. Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
  5. Pour in the coconut milk and give it a quick stir.
  6. Put the salmon back in the pan along with the juice of half a lime.
  7. Leave to simmer for 8-10 minutes or until the salmon is fully cooked.

Best served hot.