Starters

Pea and Potato Soup

2 tbs olive oil
1 onion-finely chopped
1 medium potato diced
340g pkt frozen peas
1 litre marigold bullion or chicken stock
Salt pepper

Method

1. Heat the oil over a low heat and sauté the onion and potato for about 5 mins
2. Add in the frozen peas and stock and bring to the boil.
3. Simmer for 15 minutes until the potato is soft.
4. Season with the salt and pepper, and then transfer the vegetables and a little of the liquid to the blender and blitz until smooth.
5.  Pour the mixture into a new pan and gradually add the reserve liquid until you get the desired consistency.

Serving size: 1 serving

Devils on Horseback

Ideal as a snack or for breakfast. Another alternative is to replace the prunes with dried apricot.

6 rashers streaky bacon
12 pitted prunes

Method

Cut the rind off the bacon and half each rasher. Wrap one prune in each bit of bacon and bake in a pre-heated oven (180’C) for about 20 minutes.

Honey Mustard Drumsticks

8 chicken drumsticks/wings
1tbs grainy mustard
1tsp honey
1 clove garlic
Salt and pepper

Method

1. Mix the mustard, honey, olive oil, crush garlic and salt and pepper in a bowl.
2. Pour over the chicken and allow it to marinade over night if possible.
3. Either barbeque the chicken or cook in a pre-heated oven (180’c) for 10-20 minutes (depending on the size of the drumsticks) until completely cooked through.

Serving: 4
Preparation: 5 minutes

Rice Paper Rolls

These rice paper rolls can be made up to six hours in advance and are a very healthy filler either lunch-boxes or a quick snack.

110g glass noodles/rice vermicelli
200g cooked chicken –finely shredded
2 spring onions-finely sliced
100g lettuce leaves-shredded
2tbs coriander-chopped
1 carrot-cut into matchsticks
½ cucumber- cut into matchsticks
1tbs Thai sweet chilli sauce
2tb water
8 sheets rice paper

Method

1. Soak the glass noodles in hot water for about 15 minutes.
2. Drain the noodles and mix together with the vegetables, herbs and chicken.
3. Add the sweet chilli sauce and the water and combine well.
4. Dip each piece of rice paper separately in hot water and lay it out on a damp cloth. It will take about a minute to soften up.
5. Take a small handful of the filling and lay it in the middle of the rice paper leaving at least 2cm on each side. Roll up the rice paper to enclose the filling folding the ends in as you go.
6. Chill for at least 30 minutes before eating.

Serving: 8
Preparation time: 25 minutes
Ready in: 25 minutes