Halloumi and Greens (V)

Quick, easy and provides those much needed veg for your 5 a day. That and I needed to use up the rest of the broad beans that were left over from one of the previous recipes.

Serves 4

1 Onion

250g Halloumi Cheese, sliced

300g Frozen Peas

300g Broad Beans (frozen or fresh)

1 medium glass of white wine

Handful of chopped mint

Sliced Artichockes (In oil)

Half a mug of Vegetable Stock

1. With a little oil fry the onions until soft. Add the peas, broad beans, wine, artichokes (with a bit of the oil) & vegetable stock. Reduce the heat and simmer until the liquid has reduced. Add the mint.

2. For the cheese, put the slices under a grill. Grill for a few minutes on each side making sure that they don't burn. Serve with crusty bread

Salmon and Asparagus Pasta (With a Kick)

One of the first few things I have ever cooked. It has been changed a fair bit but still tastes great and fills you up.

Serving Suggestion 4

Pack of Smoked Salmon, cut into pieces
Bunch of asparagus, chopped
1 Onion, finely chopped
4 Shots of vodka
Half a lemon, juice and rind
4 tablespoons of crème Fraiche
Parsley, roughly chopped
Tagilatelle (enough for four)
Salt and Pepper

1. For the sauce fry the chopped onions in a pan with a bit of olive oil. Boil another pan with water and add the tagilatelle, then after a few minutes add the asparagus.

2. Once the onions are soft add the smoked salmon.

3. Add the crème fraiche and vodka to the pan. If too thick add more vodka or a bit of the pasta water. If too thin add more of the crème fraiche. Add the lemon rind and juice and chopped parsley. Heat through

4. Drain the pasta and asparagus and mix the sauce in. Serve.

Flying Scotsman

Taken from one of the 'Come Dine With Me' episodes and I have made this quite a few times. Just changed one thing and that is the sauce. Not a big fan of whiskey so made a peppercorn sauce. Tastes lovely and a great winter warmer.

Servings: 4

4 Chicken Breasts
Pack of back bacon
1 Haggis
Olive Oil
Salt and Pepper

Sauce
125 ml Chicken Stock
2 tsp of cornflour mixed with a bit of water
150 ml double cream
2 tsp of ground up pepper

1. Preheat the oven to 180c

2. Using 2 pieces of cling film, put the chicken breasts between them. Flatten

3. Take the haggis and make 4 patties and place in the middle of the flatten chicken breasts. Roll the chicken around and wrap in bacon.

4. Place on a baking tray with a drizzle of olive oil and cook for 40 minutes (35 minutes if fan assisted).

5. To make the sauce heat the stock on the hob and add the cornflour mixture to thicken up.

6. Begin to stir in the double cream. Once combined add the peppercorn and heat for a couple of minutes until thickened.

7. Serve

Serving Suggestions: Roast potatoes and mixed vegetables